The First Of My 9 Days Dinners- Mushroom Teriyaki Linguine

Mushroom Teriyaki LinguineSince I moved back in with my parents til my house is completed, I can actually cook again. At the in-laws there was a no cooking rule, but here at the parentals I’m back to my full cooking glory. So today I started preparing my menu for the next nine days. I was searching for good ideas for recipes when I came across a Mushroom Teriyaki Pasta recipe from Rachael Ray. Cheesey pasta is always a nice nine days staple but this is different and cuts out all the fat you get from the cheese. Plus it’s really easy it takes 20-30 minutes. I served it with a garden salad. Fresh, light and filling.

Ingredients

3 cloves garlic minced

1 inch piece fresh ginger minced

2-3 tbsps canola oil

1/2-2/3 cup Tropical Teriyaki sauce

1 package mixed sliced Mushrooms ( I used Oyster, Crimini, and Shitake)

1/2 package sliced baby bella Mushrooms.

salt and pepper to taste

1/2 to 1 box Linguine, fettucine etc.

In a skillet heat the canola oil. add in garlic and ginger and saute till fragrant and lightly browned. Add in Mushrooms and saute till tender. Pour in Teriyaki and bring to a boil to combine flavors. Toss with pasta and serve. Yum!

Posted in Pareve | Tagged , , , , , , , , , | Leave a comment

The easiest stuffing you’ll ever make.

I really love Thanksgiving and one of the reasons is stuffing. Stuffing combines my favorite combo, sweet and savory. Since my family is 4th generation American, we’ve always had a really yummy traditional Thanksgiving. I’ve grown up learning to make all the staples in all different ways and I’ve even done Thanksgiving for my whole family since I’ve been married. I don’t know what this year will bring, but I decided in honor of Turkey day to make stuffing for shabbos.

This was possibly the easiest stuffing ever because it was that pre-seasoned bread in a bag. Arnold’s now makes pre-seasoned bread cubes for stuffing that is OU-Pareve. I had always wanted to try this, so when I saw it at Gourmet Glatt and saw they were on special two bags for $5 I grabbed them.

For this recipe I used the sage and onion, but they have cornbread (currently in my cabinet, two years ago I made cornbread stuffing from scratch it was delish but quite a patchkerai.) as well.

Obviously making stuffing from scratch is wonderful and very delicious, but if you’re looking for easy and tasty than try this.

Ingredients:

1 bag Arnold’s sage and onion stuffing

1 1/2 sticks margarine (I swear by buttery sticks, a vegan trans fat free variety)

1 1/2 cups water

5-6 baby bella mushrooms diced

1 red onion diced

2 ribs celery diced

half container craisins

Extra virgin olive oil

salt.

In a sauce pan saute the onions, mushrooms, and celery with EVOO and salt, till tender. Remove from heat when soft and translucent, and heat up water and margarine till melted and boiling. Pour bag of stuffing into an aluminum pan and pour the water and margarine mixture all over. Toss to coat until the bread is moistened. Add the mushrooms, onions, celery and craisins. You can serve immediately or stuff it into your turkey and keep the remainder in the pan. If you want it a little crunchy, put it in the oven at 35o degrees for 10-15 minutes.

Posted in Pareve | Tagged , , , , , , , , | Leave a comment

Roasted Beet and Herb Salad

I love beets. So many people think beets and think of the canned variety or borscht and don’t realize just how delicious beets can be. They’re full of folic acid(great for pregos!), potassium, calcium and antioxidants. If you’ve never had fresh beets you’re in for a real treat. I actually turned my husband on to beets on our honeymoon, and he’s loved them ever since, so I developed this recipe for him. You can use purple/red beets for this recipe as well. I just used golden because that’s what was in my fridge and I find golden a lot cleaner to work with. Red beets stain everything they come into contact with, so if you use them make sure to wear an apron and latex or rubber gloves.

Ingredients:

2-3 golden beets roasted and sliced thin.

handful of basil leaves sliced chiffonade

handful of parsley chopped

2-3 handfuls mixed greens

2 handfuls shredded red cabbage

2 handfuls of shredded carrots.

1 shallot finely diced

Dressing:

juice of 2 small lemons

2-3 tsps apple cider vinegar

1 1/2 tbsps EVOO

1 tsp honey

salt & Pepper.

Toss all salad ingredients together.  To make life easy add the dressing ingredients one by one and serve immediately. If preparing salad in advance, make dressing in an airtight container and pour over when ready to serve.

Posted in Pareve | Tagged , , , , , , , , | Leave a comment

Crazy Easy Calzones- Bake-a-thon part 2

I shouldn’t even get credit for these they are that easy. I had fresh pizza dough in the house but I wanted to try my hand at something other than pizza. Enter the calzone. Easy to make, able to accommodate any number of fillings, and it looks like you worked really hard to make them when you really it shouldn’t take more than ten minutes.

INGREDIENTS

1 bag Trader Joes or any kosher brand refrigerated pizza dough. ( I used the herb and garlic variety)

chopped fresh white mushrooms (could use baby bella or even portabello)

garlic powder

oregano

Basil

Black pepper

handful of shredded mozzarella cheese

Divide dough into 2 or 4 equal portions depending on how big you want your calzone. Follow directions on bag for rolling out dough then place all filling ingredients in the middle making sure to leave room on both edges to close. Fold over to form the ubiquitous half moon calzone shape and use a fork to crimp the  edges place in a tinfoil pan or cookie sheet and bake at 425 for 20 minutes. You can brush with a little olive oil before baking if you want to get a nice crust and some shine.

Also you can use any filling you want with the cheese. Spinach, broccoli, onions, peppers etc.

Posted in Dairy | Tagged , , , , | Leave a comment

Easy and Yummy Apple Strudel.

Due to the fact that my due date has come and gone and I’m still pregnant I’m really bored these days. Because I’m worried that I’ll be delivering any second I don’t leave the house that much other than to do basic errands and while I love my own company hanging out with yourself does get old. So tonight I decided to go on a bake-a-thon. First on my list was this apple strudel. I had a leftover sheet of puff pastry and 2 apples and I came up with this super easy recipe. You do not have to be a baker to pull this one off. In all honesty I’m more a cook than a baker so I always look for easy ways to bake things. I don’t really like bakery strudel or turnovers but this exceeded my expectations. Make sure you serve it warm and btw it’s pareve so it makes a great dessert for either meat or dairy meals. I’m not giving exact measurements because I generally don’t use those unless I’m really baking (ie: cookies, cakes, doughs etc) but I will include approximations.

Ingredients:

1 sheet thawed puff pastry

2 red delicious apples sliced into small chunks

handful of golden raisins

2 shakes of cinnamon or about 1/2 tsp.

1 tsp sugar

about a 1/4 cup orange juice

2 or 3 tsps flour

1 egg mixed with water and a little sugar for egg wash

Preheat oven to 400 degrees

Roll out your puff pastry to a rectangle and get the dough nice and thin. Put on a cookie sheet sprayed with non stick cooking spray.

In a medium bowl combine apples, raisins, cinnamon, sugar, OJ, and flour. Put the mixture on the bottom half of the dough till the middle and spread to an even layer leaving 1 1/2 to 2 inches on the bottom and at least half the top filling free. place the bottom edge over the apples, then fold the top layer in. Fold the ends down and turn over with the ends now tucked under. You’ll have a large lumpy rectangle. Using your hand lightly pat down the apples so it becomes smoother and fold your rectangle in half lengthwise to so you now have a thinner, longer, rectangle.

Brush the top with egg wash and bake till golden brown around 20-30 minutes.

Serve warm and if you’re having a dairy meal to make it really decadent serve with fresh whipped cream or creme fraiche. This would be a great and easy thanksgiving dessert as well.

Also feel free to add nuts, or use regular raisins or really any apple you like. I substitute ingredients all the time :)

Posted in Pareve | Tagged , , , , , , , , | Leave a comment

Asian Steak with Sauteed Peppers and Roasted Garlic.

The nine days are over at last and now it’s time for a meat feast! I wanted to make steak that was easy but had a lot of flavor and that I could grill. I knew I wanted to use my green pepper because I find raw green pepper rather hard to digest. I came up with this simple Asian marinade just poking through my fridge. It’s really easy and a quick meal. I am suggesting in the directions to marinate it for a few hours then throw it on the grill when you get home but I did not do that today and it won’t be an issue if you cant.

4 minute steaks
1 green bell pepper sliced in in strips
3 or 4 roasted garlic cloves
1-2 tbsps extra virgin olive oil

Asian Marinade
1/4 cup soy sauce
3-4 tbsp sesame oil
2 heaping tsp of sugar
1 tbsp rice or apple cider vinegar
1 round of ginger skin removed chopped in small pieces
1/2 scallion cut in small rounds (use the white part and a little bit of the green)
1/2 tsp corn starch

Combine all marinade ingredients except corn starch. Shake in a tupperware then pour over steaks in an aluminum pan let sit for twenty minutes or if you can do it in the morning cover with tinfoil and let marinate till you get home.

Meanwhile heat your oil and add the peppers to skillet on your grill side burner or stove. saute the peppers until soft and then add the garlic and saute for about 5 minutes more to meld the flavors.

Take your steak and put it on your grill, tabletop grill or grill pan that you’ve sprayed with non stick cooking spray Do not discard the marinade. Grill 5-8 minutes per side depending on thickness, place on a plate and take the sauteed peppers and garlic and pile on top. In the empty skillet pour the remaining marinade left in the pan. Heat and add the cornstarch whisking to break up lumps and thicken. Pour over the steak and enjoy!

B’tai Avon

Posted in Meat | Tagged , , , , , , , , , , | 1 Comment

Kosher Recipe Contests

For those of you who are addicted to the Food Network or Top Chef, but know that you can’t enter because you’re kosher, well I have a solution. This summer there are three kosher recipe challenges and one that could lead to being on TV! Now honestly, who doesn’t want to be on TV? Just think… you could be the next Jewish Giada, Bobby, Rachael, or Paula!

1)

The Jewish Channel is looking for “recipes dear to you — whether they have interesting stories behind them, or just taste really good — and the best ones will receive prizes, including TJC shooting you making your recipe in your home!

Simply send us an e-mail with your recipe and any stories about it, to recipes@tjctv.com. Including pictures of the dish, your kitchen and you and your family is helpful.”

So start cooking up your best recipe and get ready for your closeup!

2)

The CKCA also know as “The Center for Kosher Culinary Arts” is offering a full scholarship to one merit based recipient who they deem the next great kosher chef. If you have always dreamed of cooking school then this is your opportunity to go free! Check out more info at thenextkosherchef.blogspot.com

Also the CKCA offers wonderful cooking classes for those looking to advance their skills. Check out their website www.kosherculinaryarts.com

3)

Finally, one of the most wonderful Jewish Organizations out there, The Metropolitan Jewish Council on Poverty, is also holding a recipe contest. They are putting out a booklet of recipes that will focus on healthy eating and giving new cooking ideas to the over 15,000 hungry people that are their clients. This is a wonderful contest to enter. And while you’re there make a donation to help feed a family in need. For more info check out
www.metcouncil.org.

Can’t wait to see who wins!

Happy cooking and hope you all had an easy and meaningful fast!

Arielle

Posted in Blog | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Pierogies Yay!

I don’t know about you, but to me, sour cream and potatoes are major comfort food. Wrap those yummy potatoes in dough and wow – what a tasty meal. I’ve always loved pierogies, a traditional polish dish, and I thought to myself why not make them. As you can already guess I like to simplify things. So instead of making the dough from scratch, I decided to use ready made puff pastry squares. This will cut the time on your recipe and give you a crispy, flaky, outside versus a gummy one cooked in boiling water. The addition of caramelized onions is the longest part but well worth the flavor.

Ingredients

1 package puffed pastry squares
2 onions sliced into thin rings
1 tbsp extra virgin olive oil
4-6 potatoes boiled tender
1 tbsp butter softened
2 tbsp light cream

Sour cream for serving.

Caramelize your onions first. This will take around 20 minutes. Heat the olive oil first then add the sliced onion rings using your spatula separate the rings and stir occasionally. When onions begin to get translucent hit them with paprika, and salt. The onions will turn a reddish color. push them to one side of the frying pan and let them cook till they start to turn light brown. Once they are light brown, hit them with some balsamic or wine vinegar to de-glaze the pan. Add another hit of salt, stir for two or three minutes, then turn off the flame. Set aside for later.

Preheat your woven to 375 degrees. Meanwhile take your potatoes which, should be room temperature. Mix in the butter and cream and mash them up nice and smooth. Gently fold in the onions that you previously caramelized. Spray a cookie sheet or two with non-stick cooking spray. Using a teaspoon add one or two rounded teaspoonfuls into each dough square. Have a little dish of water next to you, and when you finish filling the squares, use your finger tip to spread the water on the edges. Fold them into triangles and crimp with the tines of a fork.

Bake 30 minutes till flaky and golden. Serve with sour cream and enjoy!

B’tai Avon

Posted in Dairy | 3 Comments

Dani’s Single Serve Eggplant Parmesan

Usually in my house I do all the cooking and recipe creating but this past Shavuos, my husband Dani insisted on helping me. I wasn’t feeling so well since it was the beginning of my pregnancy so his help was a welcome respite. I had planned to make eggplant parmesan for lunch and since it was just the two of us Dani came up with a single serve version that’s great for one or two people or for a small amount of company. Since it’s the 9 days and we’re all looking for easy delicious dairy dinners I thought I’d share this great recipe with you.

Ingredients:

1 or 2 eggplants (depending on how many people you will be serving) cut into rounds
Bread crumbs
1 or 2 eggs beaten
Jarred marinara sauce of your choice
shredded Mozzarella Cheese
1-2 tbsps olive oil
Non-stick cooking spray

Take you eggplant rounds and dip them in the egg and then the bread crumbs. fry the eggplant slices until golden and brown drain on paper towels. Once cool enough to handle take two or three slices and on each slice place 1 tbsp marinara and a sprinkle of mozzarella then layer another slice on top and repeat and repeat again for a triple. Assemble as many stacks of these as you can. Using the same frying pan, spray it with non stick cooking spray add the eggplant stacks in and cover till the cheese melts.

Serve with some parmesan cheese sprinkled over the top, a good crusty loaf of Italian bread, and a garden salad.

Btai Avon!

Posted in Dairy | Tagged , , , , | 1 Comment

An easy meal from entree to dessert for the 9 days.

The 9 days is one of those times when one must be resourceful. Due to the limit of dairy only it makes most home cooks creative and allows for more flexibility in terms of side dishes and desserts that frequently have to be manipulated to accompany a meat meal. Tonight I had my parents over for dinner. Due to the heat and wanting to make something quickly I whipped up a simple pasta dish with a garden salad and a summer fruit cobbler for dessert. The pasta is really simple and takes max a half hour to make. The cobbler is simple to make but takes about 40 minutes to prep and bake so do that slightly earlier in the day.
Whole Wheat Penne Rigate with Olives and Tomatoes in Tomato Basil Cream Sauce

Ingredients

3/4 to 1 box whole wheat penne rigate
2 plum tomatoes diced
1/2 can of black pitted olives rough chopped.
1 t0 1 1/4 cups of jarred tomato basil marinara sauce ( I personally like gefen funny huh? but you can use any brand you want)
1/4 to 1/2 cup light cream
fresh grated parmesan or Romano cheese
2 to 3 basil leaves chopped chiffonade ( optional)

Cook the pasta according to package directions. In a small separate sauce pan add the olives, tomatoes, jar sauce and light cream. stir and let simmer on a very low flame while the pasta cooks. when the pasta is done shut the flame of the sauce. Drain the pasta and place in a bowl. Pour the sauce over and toss to coat. Using a microplane or cheese grater take your block of cheese and lightly grate it over the top of the pasta. Toss the basil on the top, serve and enjoy!

I like to serve pasta with a light simple salad. I take spring greens and add 1 persian cucumber, 1 plum tomato and the rest of the olives from the can rough chopped. I toss it with balsamic vinegar, olive oil, a drizzle of honey, and a little garlic powder. easy and tasty.

Summer Fruit Cobbler

Filling
3 nectarines sliced in thin slices
1/2 container strawberries sliced in thin slices
1/2 container of blueberries left whole
1 tsp sugar
1/2 a lemon

Topping

1 stick margarine at room temperature(I use earth balance it’s trans fat free and works great for baking)
3/4 cup sugar
1 cup all purpose flour

preheat you oven to 375 degrees.
Take any pan can be round, square , whatever you have and place two of the sliced nectarines in the bottom of the pan. the pour the blueberries on top of that and then layer the strawberries. Take the third nectarine and layer that on top. Sprinkle the tsp of sugar on top and squeeze the lemon half over all the fruit. Watch that you don’t get any pits in.

In a medium bowl add the margarine, flour and sugar. Using your hands ( take that diamond off first) scrunch and mix everything together till you have a crumbly mixture and all the flour and sugar is mixed in. You don’t want any lumps mixed in so make sure you really break the margarine down. Sprinkle the streusel over the fruit and make sure you cover all the fruit. Cook for 30-35 minutes until the fruit juices bubble through and the crust is very lightly browned.
serve hot with vanilla ice cream or on it’s own warm or at room temperature.

Btai Avon!

Posted in Dairy | 1 Comment