Caribbean Fish Stew (from Janice Balin)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
2 teaspoons sea salt
1⁄2 teaspoon freshly ground black pepper
11/2 pounds fish fillets, cut into 1-inch cubes
1 medium onion, finely chopped
1 bell pepper, stemmed, seeded, and finely chopped
6 garlic cloves, minced
1 jalapeño chili, seeded and finely chopped (or 2 if you like it hotter)
One 14.5-ounce can diced tomatoes with juice
One 14-ounce can unsweetened coconut milk
1⁄2 cup chopped fresh cilantro, plus more for garnish
Bottled hot pepper sauce (optional)
Stir together 1 tablespoon of the olive oil, the lime juice, 1 teaspoon of salt, and the pepper in a medium glass bowl. Add the fish cubes and toss to coat. Set aside.
Heat the remaining 1 tablespoon oil in a 3-quart saucepan, over medium- high heat. Add the onion, bell pepper, garlic, and jalapeño. Season with the remaining 1 teaspoon salt. Cook and stir for 4 to 5 minutes, or until the onion is tender but not brown. Add the tomatoes and juice and the coconut milk. Bring to a boil over high heat, then reduce the heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
Stir in the marinated fish, and cilantro. Return to a simmer and cook, uncovered, for 5 minutes, or just until the fish flakes easily with a fork. Don’t overcook. Taste for salt and adjust the seasoning as desired.
Ladle the stew into shallow bowls. Sprinkle with cilantro and pass hot pepper sauce, if desired.
Haleakala Red Lentil Soup (from Janice Balin)
· 1 cup red lentils
· 4 cups water
· ½ cup mild salsa, chunky style or ½ cup chopped tomatoes
· 1 small onion, finely chopped
· ¼ tsp. cinnamon
· ½-1 tsp. cumin
· ¼ tsp. coriander
· ½ tsp. salt
· Sprig of fresh mint or coarsely chopped cilantro for garnish
Place lentils, water, salsa and onion in a medium soup pot. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes or until lentils are soft. Stir in cinnamon, cumin, coriander, and salt. Simmer for another 20-30 minutes. Garnish with mint or cilantro just before serving.
Spinach Soup (from Janice Balin)
· 1 medium onion, finely chopped
· 2 cloves garlic, peeled
· 1 Tbs. extra-virgin olive oil
· 1 medium white potato, peeled and cubed
· 6-8 cups vegetable or chicken broth or water
· 2 bunches or two 5-ounce packages of baby spinach
· Sea salt and black pepper to taste
In a soup pot over medium heat, sauté the onion and garlic with a pinch of salt in olive oil for 3-4 minutes until the onions are translucent. Add the potatoes and broth or water. Bring to a boil, cover, reduce the heat and simmer for about 15 minutes or until the potatoes are soft. Stir in the spinach, cover, and continue simmering until the spinach wilts but is still a vibrant green. Puree the soup in a blender or directly in the pot with an immersion blender. Season with additional sea salt and black pepper to taste.
Here's my recipe for the "You'll never want to order a Frappuccino ever again" Smoothie: (from Daphne Price)
1 cup chocolate almond milk (I use sugar free)
1 tablespoon instant coffee
1 heaping table spoon almond butter
1 cup of ice cubes
Throw into blender and blend
Pour into tall glass and enjoy!
Roasted Pepper Soup (from Liz Yehuda)
6 yellow peppers halved and seeded
1 ½ tsp olive oil
1 leek white part only, sliced
1 large onion, chopped
8 c water
8 tsp consomme
Ground pepper
2 Yukon Gold Potatoes, peeled and thinly sliced
Roast peppers on top rack of 450F oven place on a foiled cookie sheet.
Flatten each pepper. Cook unitl char-black, or as much as you can get
Black (⅗ of the pepper) With the foil, put the burnt peppers into a brown
Bag until cooled. Peel off skin and set aside the peppers.
In a stock pot add oil, leek and onions. Saute until golden. Add water,
Consomme mix and potatoes. Cook until potatoes are soft, add roasted
Peppers and puree. Add fresh ground pepper to taste.
Serve with chives or croutons on top.
Yerushalmi Kugel (from Liz Yehuda)
Aunt Nechama
2 TBSP oil
¾ cup sugar
5 cups water
4 tsp salt
½ tsp pepper
1 tsp sugar
1 box angel hair pasta
3 eggs
Cook oil and sugar in a large pot until it has just caramelized (it will continue to caramelize until it cools). Turn off fire and let it cool, until it has hardened.
Place 5 cups of cold water into the pot with the caramel. Add salt, pepper and sugar, and bring to a boil. Add pasta and cook until the all the water is absorbed). Let pasta cool.
Beat eggs together, add to pasta, and mix well.
Grease a bundt pan or 2 square pans.. Pour pasta into pan and bake for 45 mins covered, and 15 mins uncovered.
Tortilla Espanola (From Liz Yehuda)
Tía Simone
1 Large onion, chopped
4 large potatoes, thinly sliced
Olive oil
Place the above in a frying pan and let it cook in olive oil at medium heat until soft. It should remain transparent in color.
5 eggs beaten
Pinch of salt
In a bowl mix the eggs and salt, add the cooked potatoes and onion, mix gently and pour into a medium size pan coated with oil. Let it cook at medium heat on one side until the eggs are almost set, if necessary use a spatula to flatten the tortilla. Put a dish on top of the frying pan and quickly turn the pan over the dish, then slide the tortilla back into the pan so it can cook on the opposite side until set. Use the spatula to shape the tortilla is necessary. The tortilla should be yellow on both, sides not brown.
Meatballs and Spaghetti (from Liz Yehuda)
Ibssano.com
1 TBSP olive oil
1 tsp chives
1 ½ ounces breadcrumb
2 ounces rice milk
1 pound ground turkey
1 tsp fresh thyme leaves
½ tsp salt and pepper
1 TBSP olive oil
2 stalks celery, sliced
2 medium carrots, diced
14 ounce can chopped tomatoes
3 ½ ounces water
1 TBSP tomato puree
2 tsp sugar
¼ tsp dried oregano
Pinch dried chili flakes
Salt and pepper
Gluten Free Spaghetti
Basil or Parsley
For the meatballs, soak breadcrumbs in milk for 10 mins in a large bowl. Add turkey, thyme, salt and pepper to taste. Form teaspoon size meatballs. Place on a baking sheet. Bake at 350F until golden.
For the sauce, heat oil in a pan and fry celery and carrots for about 10 mins until softened. Add the rest of the ingredients and simmer, covered for 7 mins. Add meatballs and simmer uncovered for 8-10 mins. Cook gluten free pasta according to instructions on package. Drain and toss with sauce. Sprinkle with chopped parsley or basil and serve.
Cream of Zucchini Soup (from Liz Yehuda)
Shakshuka (from Liz Yehuda)
Tori Avey
1 TBSP olive oil
½ onion peeled and diced
1 medium red bell pepper, chopped
1 (28 oz can) diced tomatoes
2 TBSP tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper
Pinch of sugar
Salt and pepper to taste
5-6 eggs
Heat oil in a deep skillet on medium heat. Add onions, and sauté for a few minutes, until it begins to soften. Add garlic and sauté until fragrant.
Add bell peppers, sauté for 5-7 mins until softened. Add tomatoes and tomato paste, stir until blended. Add spices and sugar, stir well. Simmer for 5-7 mins until it starts to reduce. Add salt and pepper.
Crack the eggs one at a time, directly over the tomato mixture, make sure to space them evenly over the sauce. Cover and allow to cook for 10 mins.
Squash Kugel (from Liz Yehuda)
Shira Shapiro
2 boxes winter squash, frozen eg: McKenzie brand – defrosted
1 stick margarine, melted
1 cup flour
½-3/4 cup sugar
3 eggs
Grease 2 9x9” square pans. Preheat oven to 350F. Defrost squash in the microwave if still frozen. Combine all the ingredients in a blender or food processor, and pour evenly into the 2 pans. Bake for 1 hour.
Optional: sprinkle cinnamon on top
Flour mixes easily into the squash when the squash has been warmed.
The kugel freezes well.
You can use a 9x13” pan in place of the 2 9x9” pans
Hot Pretzels (from Liz Yehuda)
Cookkosher.com
1 ounce yeast
1 ½ cups warm water
2 TBSP sugar
1 tsp salt
4 cups flour
1 beaten egg, for brushing
Coarse salt, for sprinkling
Combine all the ingredients in a large bowl and mix well, or in a bread machine, set on dough cycle.
Allow dough to rest for ½ hour.
Divide dough into 12 equal parts. Roll dough into a long rope and form a pretzel. (Form a loop, halfway down the roped twist the dough over each other and foldup over the loop) Repeat with remaining dough.
Brush the egg on top of the pretzels and sprinkle with coarse salt.
Bake at 425F for 10 minutes until golden brown.
Miso Glazed Eggplant (from Liz Yehuda)
Chocolate Chip Banana Muffins (from Liz Yehuda)
cookkosher.com
1 4 ounce stick margarine
¾ cup sugar
1 egg
1 ½ cup flour
2-3 ripe bananas
1 tsp baking powder
1 tsp baking soda
1 tsp hot water
1 tsp vanilla
½ tsp salt
½ to 1 bag of chocolate chips
Mash bananas. Mix with baking soda and hot water. Set aside.
Cream the margarine and sugar in the mixer. Add beaten egg and mix. Add extract, baking powder, flour, and salt. Mix well. Add the banana mixture and chocolate chips.
Pour into cupcake holders and bake at 400F for 15-20 mins. Until a toothpick comes out clean.
Pizza Dough (from Liz Yehuda)
Giada DeLaurentiis
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. Don't need to do if using special pizza crust yeast.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor, or by hand.Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.) If using pizza crust yeast, you don't need to wait. Also it has to be used right away.
Belgian Endive, Hearts of Palm and Avocado Salad (from Liz Yehuda)
Miami Herald 8/30/12
From Linda Bladholm’s A Fork on the Road
4 Belgian Endive
14 oz can hearts of palm, drained, rinsed and cut into thin rounds
1 cup pitted black olives
2 TBSP minced fresh parsley
2 ripe but firm Hass Avocado, peeled, pitted and cut into small cubes
Vinaigrette (homemade or bottled)
Core endives and cut into ½-inch thick slices and place in a serving bowl. Add the hearts of palm, olives, parsley and avocado cubes. Toss with vinaigrette and divide among plates. Makes 8 servings.
Bree's lentil soup (from Liz Yehuda)
1 tbsp olive oil
2 c onion -- chopped
1 tsp turmeric -- ground
1 tsp cumin -- ground
1 tsp chili powder
1 tsp red pepper -- ground
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic -- minced
3 1/3 c water
2 1/3 c lentils -- dried
1/3 c cilantro -- fresh, chopped
43 1/2 oz vegetable broth
1 28 ounces tomatoes, canned, undrained -- diced
1. Heat olive oil in a large pot over medium-high heat. Add the onion;
saute for 3 minutes or until tender. Add the tumeric and the next 6
ingredients (tumeric through garlic); saute for 1 minute. Add water and
next 4 ingredients (water through diced tomatoes); bring to a boil.
Reduce heat; simmer 1 hour.
2. Reserve 2 cups of lentil mixture. Puree soup with a hand blender.
Stir in reserved 2 cups of lentil mixture. Garnish with chopped tomatoes
and a cilantro sprig, if desired.
Palak Panir (Spinach with panir cheese) (from Liz Yehuda)
1 each green chili pepper -- cut into pieces
whole will be less hot
1/2 inch ginger -- sliced
4 tablespoons water
1/2 tablespoon coriander -- ground
1/2 teaspoon tumeric
1/2 teaspoon cumin
1/4 teaspoon paprika
6 tablespoons oil
6 ounces panir cheese (or potatoes to make parve) -- see Note
20 ounces spinach, frozen -- chopped
1/2 Teaspoon garam masala
1 tablespoon salt
3 tablespoons cream ( or non-dairy creamer or soymilk)
1. Place the chilies, ginger and whey or water in a blender or food
processor bowl fitted with metal blade. Process to a smooth puree. Add
the coriander, turmeric, cumin, and paprika and pulse to blend well. Set
aside.
2. heat the oil in a nonstick wok or 5 qt saucepan over moderate heat
until it is hot but not smoking. Gently add the Panir cheese (or cooked
potatoes) and fry for about 5 mins, constantly turning the cubes with a
gentle hand, to evenly brown them on all sides. When the cubes are golden
brown, remove with a slotted spoon and set aside.
3. Carefully add the wet spice marsala (mixture made earlier) to the hot
oil and then pack in the fresh spinach leaves. Reduce the heat slightly,
cover, and cook for 8 mins. Using 2 forks, turn the spinach over so that
the cooked leaves on the bottom change places with the leaves on top.
Cover and cook for another 8 mins. (If using frozen, defrosted spinach,
cook it for only a total of 8 minutes.)
4. Add the garam masala, salt fried Panir or potatoes and cream. Cover
continue to cook for about 5 mins. Stir well before serving.
To increase volume add cheese and potatoes.
Serve with Savory Saffron Pilaf
paneer cheese
6 cups Whole Milk
3 tablespoons lemon juice
1. Pour the milk into a heavy-bottomed pan that allows plenty of room for
boiling. Set it over high heat and bring to the milk to a full boil,
foaming boil, stirring often to prevent scorching and sticking. Reduce
the heat to low and, before the foam subsides, drizzle in the lemon juice
or citric acid solution. Very gently and slowly move the spoon through
the milk in one direction. After 10 -15 seconds, remove the pan from the
heat and continue to gently agitate the milk until large lumps of curd
foam. If the cheese has not formed after 1 min, place the pan over the
heat momentarily until the casein coagulates from pale yellow whey; if
necessary, add a little more acid agent.
2. As soon as the cheese has formed, remove the pan from the heat, cover
and set aside for 10 mins. If you want a very soft cheese, gently pour in
1-2 cups of hat water. When the cheese has settled under the surface of
the whey, it is ready to drain.
3. Line a colander with 3 thicknesses of cheesecloth or a large
handkerchief that has been dipped in water and wrung dry. Drape the
corners and the edges of the cloth to hang over the sides of the colander.
If you want to collect the whey for cooking or for making your next batch
of cheese, set the colander over another pan; otherwise, place it in a
sink. Curd made with whey is very soft, but you must use more whey than
lemon juice. Use one part whey to four parts milk; for example, 1 cup
whey for 4 cups milk. Remove the large lumps of cheese with a slotted
spoon and place them in a colander. Gently pour the smaller pieces and
remaining whey into the colander.
4. Gather up the corners of the cloth and twist 1-2 times around. Hold
the cheese under a gentle stream of lukewarm tap water for 5-10 secs to
rinse off the cutting agent. Gently twist the cloth to squeeze out the
excess whey.
5. You can slowly drain the whey, allowing the curd to compact under its
own weight, or speed up the process by pressing the whey out with a
weight. To drain the curd in the cloth, bind it with enough twine to hang
it from a faucet over an empty sink or from a door handle on a kitchen
cabinet. For small quantities, drain this way for 2 1/2 to 3 1/2 hours,
for larger quantities, increase draining time. To drain under weight,
bind the cloth around the curds, place in a colander, and rest a bowl of
water, plastic wrapped brick or kitchen-scale weight on top of the cheese.
Press for 3/4 to 1 1/2 hours, depending on the quantity of cheese.
6. Unwrap the cheese and use as directed in a recipe or wrap in
paper-towel-lined plastic wrap, zip-lock bags or plastic containers for up
to 4 days.
Tofu spinach pie (from Liz Yehuda)
2 pounds spinach, frozen -- thawed and drained
3 egg
3/4 cup bread crumbs
onion powder -- as much as you desire (a light covering over the top)
1 cup mozzarella cheese -- shredded, or more if you desire
1 pound tofu, extra firm -- crumbled, you can use silken tofu for a creamier texture
1 pie crust -- cover & bottom
garlic powder -- as much as you desire (a light covering over the top)
basil -- as much as you desire (a light covering over the top)
salt and pepper -- to taste
Sauté onion, salt, pepper, garlic and basil. Combine everything in a
bowl, and mix. Put into a pie shell, cover with another pie crust. Coat
with a yolk and sesame seeds. Bake for 1/2-1 hour at 350 degree F.
(From Ashira Greene: ) This is the recipe I want to share: https://cooking.nytimes.com/recipes/1016135-rishia-zimmerns-chicken-with-shallots?gclid=Cj0KCQjw7qn1BRDqARIsAKMbHDZx4OjcKCA5B-yKCuea50sael2omcdxBv_YWg0iHsYNULO7Oqtq794aAsOLEALw_wcB&gclsrc=aw.ds
it is the recipe my husband and I made together our first Valentine's Day of dating. a bit of a story there..
Rishia Zimmern’s Chicken With Shallots
YIELD4 to 6 servings TIME1 1/2 hours
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often. His wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms.” We’ve been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.
INGREDIENTS
· 8 bone-in, skin-on chicken thighs
· 2 tablespoons all-purpose flour
· 1 tablespoon kosher salt
· 1 tablespoon black pepper
· 2 tablespoons unsalted butter
· 12 to 15 whole medium shallots, peeled
· 2 cups white wine
· 2 tablespoons Dijon mustard
· 2 tarragon sprigs
· 2 cups cherry tomatoes, halved
PREPARATION
1. Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
“Daddy Potatoes” (from Suzette Tanen)
Light and Fluffy Quiche (from Ariele Mortkowitz)
I mess around with all the cheeses and veggies and just throw in what I want. Raw veggies is fine. It’s always yum. And I add some seasoning to the egg/milk/mayo mix — oregano, basil, garlic... whatever you’re feeling
https://www.allrecipes.com/recipe/45394/light-and-fluffy-spinach-quiche/
CREAM CHEESE AND WILD BLUEBERRY POUND CAKE (from Ariele Mortkowitz, but really Geri Bollag)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 ounces cream cheese, at room temperature
4 ounces (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs, at room temperature
1 teaspoon vanilla
1 teaspoon grated lemon zest
1 cup wild blueberries
Heat the oven to 325 degrees.
Spray a loaf pan that's about 8x5x3 inches with a nonstick coating. Combine together the flour, baking power, and salt until well blended.
With an electric mixer, beat the cream cheese and butter until pale. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time beating well until blended. With the mixer on low, add the flour, vanilla and lemon zest and mix well. Fold in the blueberries.
Transfer the batter into the loaf pan and bake until the cake is golden brown, and a toothpick comes out clean when inserted in the center of the cake, about an hour.
Let the cake cool for about 15 minutes and then invert the pan on a cake rack and tap to release cake. Cool completely on a rack before serving.
Thai Peanut Noodles (from Ariele Mortkowitz)
Great side dish! Can be served hot or room temperature. Make it into a meal by adding sliced strips of grilled chicken breast marinated in toasted sesame oil and soy sauce or teriyaki!
Serves: 2-4 Pareve
½ lb. spaghetti (or fettuccini)
1 bunch scallions, sliced
2 Tbsp sesame oil
1 tsp minced fresh ginger root
1/4 cup white sugar (can add more to taste)
Unsalted peanuts
1/3 cup peanut butter
¼ cup soy sauce
¼ cup hot water
1 Tbsp cider vinegar –or—rice vinegar
¼ tsp crushed red pepper flakes (add more if you can take the heat!)
Cook pasta according to package directions and drain. Cover and set aside in large mixing bowl.
Meanwhile, combine oil and scallions in a small skillet. Sauté over low heat until tender.
Add ginger and cook, stirring for 1 to 2 minutes.
Mix in peanut butter, soy sauce, water, vinegar, sugar, pepper, and nuts.
Remove from heat. Toss over pasta and mix together. Can serve warm or room temp.
Garlic Oil (from Ariele Mortkowitz, but really Lauren Teichman Weiner)
Fill bottom of small sauce pan with peeled garlic cloves. Add just enough olive oil to cover completely. Add salt, paprika, pepper, fresh herb sprig (rosemary or thyme). Seal pot with tinfoil and then cover.
Bring to simmer. 20 min. Test. Should be fork tender. Be careful! It's hot!!
Move entire pot to oven (any temp less than 425 should be ok)
Cook for additional 40-60 minutes. Should be nut brown and spreadable.
Re-season with salt as needed!
Ricotta Gnocci (from Ariele Mortkowitz)
Adena Kirstein’s Tomato Caper Sauce (from Ariele Mortkowitz)
pasta caper sauce: got it from real simple - throw chopped garlic and olive oil in pot, saute and add one can chopped tomatos (I like the roasted ones or some with some flavor), add yellow raisins and let simmer, add capers at the end.
Can serve on pasta or spaghetti squash. Great dairy too sprinkled with feta.
** I use lots of fresh pressed garlic. And adjust seasoning to your taste with brown sugar, crushed red pepper flakes, salt, etc... Freezes really well.
Cake with Fruit Filling (from Ariele Mortkowitz, but really Robin Mortkowitz)
Easy Green Bean & Corn Casserole (from Malka Goldberg)
1 can French cut green beans, drained
1 can creamed corn
½ can (or more) fried onions (french’s or similar)
Cornflake crumbs or bread crumbs
Do NOT drain the creamed corn – the liquid is part of the recipe.
Mix green beans, creamed corn, and fried onions together. Pour into square pan. Sprinkle cornflake crumbs or bread crumbs over the top for crunchiness. Bake at 350 for 20 minutes. Enjoy!
Yumminess (from Deborah Brodie)
I like throwing oatmeal, flour – can be corn, regular, almond, whatever – some applesauce, a banana if you have, craisins, chocolate chips, almond milk or lemon juice, an egg – and then bake.
Thank you for sharing all of these!!
If we missed your recipe, or you have another one to share, please send it!
connect@svivah.org