Wild Rice Pilaf

This is a wonderful recipe that is the perfect accompaniment to any meal. This recipe is taken from one of my favorite cookbooks, "Cooking With Laura," by Laura Vitale. 

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Ingredients:

1 tablespoon olive oil
1 tablespoon unsalted butter or margarine
1 shallot, diced
6 ounces cremini mushrooms, coarsely chopped
1/2 teaspoon slat
1/4 cup dry white wine, such as pinot grigio
1 cup wild rice
3 cups low sodium chicken broth
1 teaspoon poultry seasoning
1/2 cup long grain white rice
Salt and freshly ground black pepper

Directions:

1) Put a 3 quart saucepan over medium heat. Add the oil and butter or margarine and let them get hot.
Add the shallot, celery, carrot, mushrooms and salt. Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
2) Add the wine to the pan and simmer, stirring, until it has mostly evaporated. Add the wild rice, stirring to coat the grains with the vegetable. Add the broth and poultry seasoning. Bring the mixture to a boil, cover, reduce the heat to medium-low and simmer for 25 minutes.
3) Stir in the white rice, cover and cook until all the rice is tender, about 20 minutes.
4) Fluff the rice with a fork, add salt and pepper to tasted and serve. 

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Flourless Chocolate Cake

 I apololize for this image, but it was taken from a video that I shot of the preparation of this cake. Suffice to say that you are going have to trust me on this one; this cake is a winner for so Many reasons.  It is fabulous either frosted or on its own, is both gluten and dairy free. And it is much easier to prepare than it looks! If you decide not to frost it, please mind the baking time so that the top of the cake does over-darken.

I apololize for this image, but it was taken from a video that I shot of the preparation of this cake. Suffice to say that you are going have to trust me on this one; this cake is a winner for so Many reasons.  It is fabulous either frosted or on its own, is both gluten and dairy free. And it is much easier to prepare than it looks! If you decide not to frost it, please mind the baking time so that the top of the cake does over-darken.

Ingredients:

10 eggs, separated
16 oz best quality dark chocolate. 
1 1/3 cups sugar
1 1/3 cups unsalted butter or margarine
2 cups ground almond (almond flour)
 

Instructions:

Preheat the oven to 350°F. Grease and line the base and side of a springform cake pan.
Whisk the egg whites until stiffpeaks form, then set aside.
Melt the chocolate, sugar and butter in a double boiler or in a heatproof bowl over a saucepan of simmering water. Once melted, stir thoroughly to combine. Remove the chocolate mixture from the heat and allow it to cool a little, then mix in the ground almonds. 
 Beat the egg yolks into the chocolate mixture, a little at a time. Stir two spoonfuls of the egg whites into the chocolate to lighten it, then gently fold in the remaining egg whites. Pour into the prepared cake pan and bake for 40 minutes or until cooked through. Allow to cool before removing from the cake pan. 

Frosting (optional)

1/2 cup butter or margarine
4 tablespoons coca
2 cups icing sugar
Hot coffee to make thinner. 



 

 

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Passover Komish/Mandel Broit (Biscotti)

Whatever you call it, Komish Broit, Mandel Broit, Mandel Bread or Biscotti, there is nothing more satisfying than one of the above with a cup of tea. During Passover, the ingredients are specifically designed to exclude flour, baking powder or other ingredients which are not Kosher for Passover.  Here is my mother's tried and true recipe for what we call Komish Broit. 

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Ingredients:

3 eggs
3/4 cup granulated ssugar
3/4 cup vegetable oil
2 tbsp potato starch
3/4 cup almonds, chopped
1/2 tsp salt
1 tsp cinnamon
3/4 cup cake meal
1/4 cup matzo meal
 Topping:

1/2 cup granulated sugar
1 tbsp cinnamon

Directions:

1). Chop almonds.

 I chop mine in the cuisinart!

I chop mine in the cuisinart!

2). Beat eggs, sugar and oil. Add remaining ingredients and allow to set a while (10-15 minutes).
3). Moisten hands slightly with oil and shape mixture into 3-4 long rolls on a baking sheet, leaving space between each, as they will spread. 

 I use oil on my hands to shape the dough into logs.

I use oil on my hands to shape the dough into logs.

4). Bake at 350° F for 30-40 minutes. Cool slightly and slice. Sprinkle cinnamon and sugar mixture on top and return to oven at 150° to dry out until crisp and light brown.

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Pear Whole Wheat Crumb Cake

This cake will wow your taste buds, and impress your guests. It is so easy and spectacular that I insist that you flag it right now! Do not be daunted by all of the instructions and ingredients. I promise you that it is simple and straight forward.

 Ingredients:  Topping 1/2 cup unsalted butter at room temperature 1/2 cup + 2 tbsp almond flour 1/4 cup + 2 tbsp rolled oats 1/4 cup granulated sugar 1/4 cup whole wheat flour 3 tbsp toasted wheat germ 2 tbsp brown sugar 1/4 tsp kosher salt 1/4 cup sliced almonds  Cake:  3/4 cup unsalted butter, cubed, at room temperature 1 cup granulated sugar 2 tbsp brown sugar 3/4 tsp kosher salt 1 tbsp vanilla extract 2 eggs 1 1/4 cups all purpose flour 3/4 cup toasted wheat germ 1/4 cup almond flour 3 tbsp rye flour* 2 tsp baking powder 1/2 tsp baking soda 1 cup whole plain yogurt zest of 1 orange, fruit reserved 3 pears peeled and thickly sliced * I could not find rye flour so I substituted quinoa flour.  Instructions:  1. To make the topping: In a bowl, combine the butter, almond flour oats, granulated sugar, whole wheat flour, all purpose flour, wheat germ, brown sugar, salt and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.  2. To make the cake: Position a rack in the middle of your oven and preheat to 350°F. Line and grease a 10 inch round cake or springform pan.   3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing and add the all purpose flour, baking powder, baking soda, yogurt and orange zest. Mix cautiously, just until incorporated. Do not over-mix!  4. Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until cake tester comes out clean. Do not over-bake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.  5. Place a flat cake plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate.   This is best served the day it's made, but freezes well. .  Taken from The Huckleberry Recipe Book     

Ingredients:

Topping
1/2 cup unsalted butter at room temperature
1/2 cup + 2 tbsp almond flour
1/4 cup + 2 tbsp rolled oats
1/4 cup granulated sugar
1/4 cup whole wheat flour
3 tbsp toasted wheat germ
2 tbsp brown sugar
1/4 tsp kosher salt
1/4 cup sliced almonds

Cake:

3/4 cup unsalted butter, cubed, at room temperature
1 cup granulated sugar
2 tbsp brown sugar
3/4 tsp kosher salt
1 tbsp vanilla extract
2 eggs
1 1/4 cups all purpose flour
3/4 cup toasted wheat germ
1/4 cup almond flour
3 tbsp rye flour*
2 tsp baking powder
1/2 tsp baking soda
1 cup whole plain yogurt
zest of 1 orange, fruit reserved
3 pears peeled and thickly sliced
* I could not find rye flour so I substituted quinoa flour.

Instructions:

1. To make the topping: In a bowl, combine the butter, almond flour oats, granulated sugar, whole wheat flour, all purpose flour, wheat germ, brown sugar, salt and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.

2. To make the cake: Position a rack in the middle of your oven and preheat to 350°F. Line and grease a 10 inch round cake or springform pan. 

3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing and add the all purpose flour, baking powder, baking soda, yogurt and orange zest. Mix cautiously, just until incorporated. Do not over-mix!

4. Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until cake tester comes out clean. Do not over-bake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.

5. Place a flat cake plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate. 

This is best served the day it's made, but freezes well. .

Taken from The Huckleberry Recipe Book
 

 

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Brussel Sprouts Salad with Apples, Dates and Walnuts

Spring is on the way, and this salad could not be more perfect or delicious!

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Ingredients:

  • 2 tbsp. red wine vinegar
  • extra-virgin olive oil
  • 1 tsp. honey
  • 1 tablespoon chopped parsley
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. chopped walnuts
  • 3/4 cup chopped dates
  • 2 lb. brussels sprouts, shredded
  • 1 large Fuji apple, cored and thinly sliced
  • 1/4 c. freshly grated pecorino (optional)

Directions:

  1. In a small bowl whisk together vinegar, 2 tbsp olive oil, honey,  parsley, 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
  2. Warm a small dry skillet over low heat, toast walnuts until lightly golden, about 1 to 2 minutes.
  3. Toss together brussels sprouts, apples,dates and walnuts with half the dressing. Mix in additional dressing if desired.
  4. Transfer to serving platter and top with grated Pecorino, if using. 
  5. Serve immediately
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Zucchini-Spinach Soup

It resembles pea soup but tastes nothing like it. This delicious soup is filled with vitamins, minerals and iron. You can make it with low sodium vegetable or chicken broth and keep it
guilt- free!

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Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
3 pounds zucchini sliced into 1/4 inch rounds
3 cups low sodium chicken or vegetable broth
1 small russet potato cut into large chunks
4 cups fresh spinach,  stems removed
salt and pepper to taste

Directions:

In a large saucepan or soup pot, sauté the onions on medium high heat in the olive oil until soft and translucent.
Add the zucchini and sauté until softened.
Add the potato and toss with the onion and zucchini, then add the broth, reduce heat to low and cook for 15-20 minutes until all of the vegetables are soft.
Stir in the spinach leaves, until they are wilted -- 5 minutes.
Continue to cook for another 10 minutes.
Purée the soup with either a hand blender or in the Cuisinart.
Return the soup to the pot and add desired amount of salt and pepper.

Serve immediately. 

 



 

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Fish Taco

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Here is the easiest and tastiest fish taco recipe. If it's Tuesday, it's Taco Tuesday!

Ingredients:

  • 3 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 1/2 lb. cod (or other flaky white fish)
  • 1/2 tbsp. vegetable oil
  • kosher salt
  • Freshly ground black pepper
  • 8 corn tortillas
  • 1 avocado, cubed
  • Lime wedges, for serving
  • Sour cream, for serving

FOR THE CORN SLAW:

  • 1/4 c. mayonnaise
  • 2 tbsp. lime juice
  • 2 tbsp. chopped fresh cilantro
  • 1 tbsp. honey
  • 2 c. shredded purple cabbage
  • 1 c. corn kernels
  • 1 jalapeño, minced

Directions:

  1. In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.
  2. Add the cod, tossing the filets in the mixture to evenly coat. Let marinate for 15 minutes.
  3. Meanwhile, make the slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn and jalapeño. Season with salt and pepper.
  4. In a large nonstick pan over medium-high heat, heat vegetable oil. Remove the cod from the marinade and season both sides of each filet with salt and pepper. Place the fish on the pan, flesh side down. Cook until the fish is opaque and cooked through, 3 to 5 minutes per side. Let rest for about 5 minutes before flaking the fish with a fork.
  5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
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Chocolate Covered Strawberries

Ingredients:

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Ingredients:

  • 1 lb large ripe strawberries (long stems are best)
  • 1/2 lb chopped chocolate or chocolate chips - milk, semi sweet or dark (8 oz)
  • 1/4 lb white chocolate (optional) (4 oz)
  • 1 cup chopped nuts - pecans or almonds (optional)

 Directions:

Rinse the berries well and pat dry (make sure they're completely dry with no drops of water present). Line a baking sheet with parchment or wax paper, or nonstick foil. 
 

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Melt your chocolate. If you are using both dark and white chocolate, you will need to melt the two separately. The chocolate melts best with indirect heat-- I use a double boiler pan. If you don't have a double boiler, simmer 2 inches of water in a saucepan, then place a heat-safe bowl in the water and melt the chocolate in the bowl.
Alternatively, you can microwave the chocolate on 50% power power for 2 minutes (or until melted), stirring once halfway through cooking. At the end of cooking, stir-- if the chocolate is not melted smooth, continue to microwave in 15 second increments till fully melted.
 

Once your chocolate is melted, you're ready to decorate. Assemble your parchment lined baking sheet, melted chocolate, and chopped nuts, if using.
 

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Dip the strawberries one by one into the melted chocolate, coating them 1/2 to 3/4 of the way up. Lift and twist the strawberry as you pull it out of the chocolate, letting the excess drip back into the bowl.

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If you don't plan to dip the strawberries in chopped nuts, place the dipped strawberries onto the parchment. Do not move or touch them once you've set them down, or you will disturb the lovely chocolate shell.
 

If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment.

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After dipping the strawberries in chocolate, if you want to drizzle them with white chocolate, pour the melted white chocolate into the corner of a plastic zipper bag and seal. Cut a very small tip off the corner of the bag.
Gently squeeze the white chocolate through the hole in the corner, drizzling the chocolate in a thin stream on top of the chocolate dipped berries, moving your hand to create artistic squiggles.
 

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Once your strawberries are decorated, place them in the refrigerator for about 30 minutes till the chocolate sets.
You can serve the chocolate strawberries chilled or at room temperature. Chilled strawberries will have a nice crunch to the chocolate-- room temp will make the chocolate a bit softer to bite through. Place them in a pretty tissue-lined box for gift giving, if desired.
 

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Salmon Teriyaki

I have been auditioning salmon teriyaki recipes for years and have never seemed to satisfy my son, Yale's, discerning taste....until now! This one is IT!

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Ingredients:

  • 1/4 cup sesame oil
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar, or more to taste
  • 1 tablespoon sesame seeds
  • 1 teaspoon ground mustard
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 4 X 4 ounce salmon filets, or 1 1/4 pounds of salmon filet
  • Adjust amount of marinade depending on amount of salmon that you are using.
    Marinade stores in refrigerator up to 3 weeks.  

Directions:

  1. Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
  2. Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
  3. Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.
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Lime and Sesame-Soy Chicken

Here is another perfect chicken recipe by Kim Kushner, from her book, The New Kosher. 

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Ingredients:

1 chicken, cut into 8-10 pieces, or 8-10 pieces of your choice, about 3 pounds  (1.5 kg) weight (skin on or skinless).
1 tablespoon onion powder
Juice of 2 limes
1/4 cup (60 ml) soy sauce
2 tablespoons apricot preserves
2 bay leaves
2 tablespoons sesame seeds

Instructions:

Place the chicken in a large bowl and sprinkle with the onion powder. Add the lime juice, soy sauce and preserves and use your hands to combine well, coating each piece evenly. Add the bay leaves and sprinkle the sesame seeds evenly over the top. Cover and marinate at room temperature for 30 minutes or in the fridge for up to 24 hours. Remove and discard the bay leaves before cooking. 
Preheat oven to 375℉  (190 ℃).
Arrange the chicken in a single layer in a roasting pan and add any marinade. Roast uncovered for about 45 minutes. Turn the chicken pieces over and continue to roast until cooked through, about 30 minutes longer. Serve hot or at room temperature.

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