1 lemon, zested and juiced
1-1/3 cups flour
1 teaspoon baking powder
3 tablespoons brown sugar
½ cup plus 3 tablespoons sugar
10 tablespoons margarine, melted
6 ripe peaches, peeled and halved
1-pint strawberries, sliced
¼ cup cornstarch
1/8 teaspoon salt
Pareve whipped cream or pareve ice cream
In a large bowl, combine flour, baking powder, brown sugar, 3 tablespoons sugar, and lemon zest. Pour in melted margarine and gently mix until small and large clumps form. Refrigerate 15 minutes.
Preheat oven to 375 degrees.
Cut peaches into ¼-inch slices. In a large bowl, toss peaches, strawberries, cornstarch, salt, lemon juice and remaining ½ cup sugar. Let stand 15 minutes.
Pour fruit into an oven safe 2-quart dish. Top with reserved crumb mixture. Bake 40 to 50 minutes or until filling is bubbling. Cool 30 minutes.
Serve with pareve whipped cream or pareve vanilla ice cream.
This time of year white asparagus is readily available. I like to find ways to use it because it is always delicious and more interesting to use seasonal ingredients. Don’t worry, if you cannot find it, you can use canned white asparagus or regular green spears.
5 large plum tomatoes, divided, 4 cut into wedges, 1 coarsely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 cup mayonnaise
3 tablespoons extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
1 pound green beans
1/2 small red onion, thinly sliced
12 spears white asparagus, steamed or grilled or
One 12-ounce jar of white asparagus, drained
In a blender, puree the 1 coarsely chopped tomato with the lemon juice, mustard and sugar. Add the mayonnaise and the 3 tablespoons of olive oil and blend the dressing until thick. Season with salt and pepper.
In a large saucepan of boiling salted water, cook the green beans until tender, 4 minutes. Drain and let cool to room temperature, then drizzle the beans lightly with olive oil and season lightly with salt and pepper.
Arrange the beans, tomato wedges, onion and asparagus on a platter. Drizzle the dressing over the vegetables and serve.
Make ahead the dressing can be refrigerated overnight. Serve lightly chilled or at room temperature.
I’m obsessed with mojitos and this time of year I love to mix in fresh seasonal sweet fruit into my mojitos. Watermelon works great because it pairs well with the lime. I also love to use pureed peaches and pineapple.
1-1/2 cups sugar
1-1/2 cups water
1 bunch mint leaves, plus some for garnish
2 cups lime juice, from about 1 dozen limes
2-1/2 cups white rum
9 cups watermelon, pureed and strained
Combine sugar and water in a small saucepan. Bring to a boil and simmer until the sugar has completely dissolved. Remove from the heat and cool completely.
In a small mixing bowl, muddle the mint leaves, dissolved sugar/water mixture, lime juice, and rum. Add the pureed watermelon and stir. Pour into a large pitcher.
Serve over ice and garnish with mint.
This chicken recipe doubles well and is great for kids and adults.
3 skinless, boneless chicken breasts (about 1 1/4 pounds), sliced into 1/4-inch-thick strips
1 tablespoon extra-virgin olive oil
1/2 cup falafel mix (boxed - available in major markets)
2 pitas, halved
6 tablespoons hummus
Grated zest and juice of 1 lemon
1/2 teaspoon chile sauce
4 cups shredded coleslaw mix
6 radishes, halved and thinly sliced
1 cup chopped fresh parsley
Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.
Meanwhile, mix the hummus, lemon zest and juice, chile sauce and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt.
Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.
I love this as a side dish. We make many versions but this one is great with good summer vegetables.
1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
1 tablespoon Sriracha (hot chili sauce)
1 tablespoon toasted sesame oil
8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
Kosher salt, freshly ground pepper
8 ounces buckwheat soba (Japanese-style noodles) or spaghetti
1 cup (loosely packed) cilantro leaves with tender stems
3 scallions, thinly sliced
1 tablespoon black or white sesame seeds
Whisk rice vinegar, oil, Sriracha, and sesame oil in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
If noodles are too sticky, add 2 tablespoons of hot water and toss.
This is an easy and super flavorful chicken. The natural juices of the chicken and the lemon flavors yield a very fresh tasting chicken dish.
½ cup olive oil (or a little less)
2 chickens cut in 1/8’s
Kosher salt and pepper to taste
2 pounds zucchini, cut into ½-inch pieces
2 lemons cut into 1/8’s
1 cup pitted Kalamata olives (or other flavorful black olive)
4 cloves garlic, thinly sliced
2 teaspoons dried oregano
Preheat oven to 450 degrees.
In a large skillet, heat ¼ cup oil over medium heat. Season the chicken with salt and pepper. Add chicken to skillet, skin side down, and brown on both sides, about 6 minutes.
Transfer chicken, skin side up, to 2 large roasting pans. Pour fat from the skillet into the roasting pans. Add zucchini, lemon and olives to the skillet and cook over high heat, stirring, until zucchini and lemon are lightly browned, about 3 minutes. Stir in garlic, and oregano and add more salt and pepper to taste.
Transfer zucchini mixture to the roasting pans, spreading them around the chicken. Roast for 25 minutes.
Summertime is salad time. A nice big salad can take the place of a heavier meat meal. This salad, with pasta in it, is filling, healthy and delicious to boot. You can always be creative and add your own favorite ingredients. If you want to serve this for your July 4th picnic, just take out the feta cheese. Or serve it for lunch – before the festivities begin!
1 (16-ounce) package rotelle pasta (or any other pasta you prefer), cooked, rinsed with cold water and drained
1 (6-ounce) package baby spinach
2 tomatoes (fresh off the vine), chopped
½ red onion, diced (optional)
2 Persian cucumbers, diced
½ cup sliced black olives
1 cup feta cheese, crumbled
½ cup olive oil
½ cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh minced garlic
¼ teaspoon freshly ground black pepper
In a large bowl, combine pasta, spinach, tomatoes, onion (if using), cucumbers, olives and feta.
In a separate bowl, whisk together all the dressing ingredients. Pour over salad and toss to coat. Let sit for 5 minutes for flavors to blend and serve.
This is a great summer weeknight dinner or a nice Sunday lunch.
Serves 6 to 8
1 large potato, peeled and thinly sliced
2 tablespoons butter, melted
2/3 cup oil-packed sun-dried tomatoes, chopped
1 scallion, chopped
1 tablespoon fresh minced garlic
2 cups grated mozzarella cheese
1-1/2 cups nondairy creamer
1 teaspoon oregano
1 teaspoon basil
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan (preferably deep-dish).
To prepare crust: Arrange potato slices along bottom of pan. Brush with melted butter. Bake for about 15 minutes.
To prepare filling: Sprinkle tomatoes, scallion, garlic and cheese over crust. Whisk together eggs, creamer and spices. Pour over crust. Bake for about 45 minutes, or until top is solid and lightly browned. Let stand for 5 minutes before serving.
Miso soup is a marvel: Quick is not even the word. By the time it comes to a boil, it’s done, a whole pot full. It’s also an incredibly nutritious and versatile low-calorie treat. I am giving you here a basic recipe, but I am including as many variations as I can think of, and let you play with it and get another exciting soup each time. It will all be ready as soon as it comes to a boil. The miso, ginger, toasted sesame oil, bottled hot sauce, and scallions are a constant with all variations. You may never go back to the Chinese-restaurant variety, unless you do (as I do from time to time) order it to your specifications: First, make sure it has no MSG. Then, no canned veggies please! Banish the canned baby corn, bamboo shoots, and water chestnuts. Who needs them? Instead, spread the fresh good stuff thick: fresh mushrooms, broccoli, zucchini, snow peas, and so on.
2 quarts (8 cups) water
1 pound shiitake mushrooms, caps only, sliced thin
1 pound firm or extra-firm tofu, cut in small cubes
1 bunch Swiss chard, leaves only, cut into ribbons
1 cup miso paste, dark for a stronger taste, white for a milder taste
2-inch piece ginger, grated
¼ cup toasted sesame oil
1 tablespoon bottled hot sauce, or more to taste
4 scallions, sliced very thin
Bring all but last ingredient to a boil, then turn off the flame. Stir in the scallions. Serve hot. Makes a dozen ample servings. variations:
Choose from sliced celery, sliced zucchini, sliced carrots, frozen corn kernels, sliced nappa cabbage,
sliced bok choy, etc. Nothing canned whatsoever please! Proceed as above. Throw in a nice handful or two of rice noodles or soba noodles, left whole (get ready for slurping) or cut into smaller pieces (no slurping).Proceed as above.
Throw in a handful of seaweed: crumbled nori, wakame, arame, hijiki. Proceed as above.
Include 3–4 cups either cubed chicken breasts or fish: They will cook in the same time the soup does. Proceed as above. Add bright green vegetables such as snow peas, spinach leaves, watercress leaves, asparagus sections, broccoli spears, or string beans all the way at the end of cooking, after the soup comes to a boil, so that they retain their bright color Throw in a 15-ounce can of coconut milk for a richer soup. Proceed as above. Throw in a cup of sake for added punch. Proceed as above.
Your kids will love making and eating this!
12 sugar cones
1 cup chopped toasted pecans
½ cup semisweet chocolate chips
5 tablespoons margarine
½ gallon pareve vanilla ice cream, softened
Put sugar cones in a freezer-strength Ziploc bag and seal tightly. With rolling pin or hammer, crush cones into small pieces. Mix with pecans and set aside.
In a small saucepan over low heat, melt together chocolate chips and margarine. Stir until smooth. Pour over cone-nut mixture and mix well. Press hall of chocolate mixture over bottom and up sides of a 9-inch pie plate. Spread ice cream over all. Top with remaining chocolate mixture.
Cover and freeze until firm, at least 2 hours.
One of my greatest sellers! These delightful confections have a funny name, because each slice is specked with the nuts and graham crackers and looks as funky as salami. No problem making them gluten-free! No need to slice all of them, leave the unused logs in the freezer or refrigerator until ready to use: They keep very well.
1 ½ cups confectioner’s (powdered) sugar
1 cup margarine spread
3 tablespoons rum, bourbon, or unflavored brandy
2 cups best-quality semisweet chocolate chips or grated chocolate
¼ cup cocoa powder
2 tablespoons instant coffee powder, decaf OK
1 egg (or 2 egg whites; if you must, settle for ¼ cup flax mixture, page 276)
1 cup toasted pecans or hazelnuts, coarsely chopped
½ box (7½ ounces) unflavored graham crackers, gluten-free OK, broken by hand into small pieces
Melt the first set of ingredients on a very low flame, stirring. Turn off the flame and quickly whisk in the egg until incorporated. Add the nuts and grahamcrackers and combine thoroughly. Refrigerate briefly to let the mixture firm up so it’s easier to
handle. Shape into logs about 2 inches in diameter and wrap tightly in plastic, securing the ends with twisters. You will get 4 to 5 logs total. Refrigerate the logs 2 to 3 hours, until firm (or freeze the logs you will use later).Unwrap the logs, and slice ½ inch thick with a sharp serrated knife. Makes about 4-5 dozen slices (each log makes about a dozen slices). Keep the slices refrigerated until serving time.
There are many variations of Bolognese sauce but this is one of my favorites. It’s not typically a summer dish although I think all times of year are good for pasta with meat sauce!
6 tablespoons olive oil
4 stalks celery, diced
4 carrots, diced
2 onions, diced
1 tablespoon oregano
1 tablespoon basil
1 teaspoon rosemary (optional)
1 teaspoon pepper
2 (28-ounce) cans crushed tomatoes
2 cups beef broth
1 teaspoon cinnamon
4 tablespoons olive oil
1 pound ground turkey
1 pound ground veal
1 pound ground lamb
4 tablespoons fresh minced garlic
1 teaspoon crushed red pepper flakes
3 cups red wine
½ cup nondairy creamer
2 pounds spaghetti or any other pasta of your choice
In a large Dutch oven, heat oil over medium flame. Add celery, carrots, onions, oregano, basil and pepper. Sauté for about 10 minutes, stirring occasionally. Add the tomatoes, broth and cinnamon. Bring to a boil; reduce heat and simmer for 10 minutes.
In a large skillet, heat oil over medium-high heat. Add ground meats, garlic, and red pepper flakes and cook, stirring, until meat brown is browned and broken into small pieces. Drain off fat. Add wine and bring to a boil; reduce heat and simmer for about 10 minutes.
In a large pot, cook pasta according to package directions until al dente. Drain, reserving some of the cooking water.
Add the cooked meat to the tomato mixture. Stir in the creamer. Return to a boil; reduce heat. Simmer for 1 minute. Toss with pasta, adding reserved liquid if necessary.
This salad says summertime to me.
¼ cup rice vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons sugar
2 teaspoons sesame oil
¼ teaspoon crushed red pepper flakes
2 tablespoons peanut oil
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 cup toasted cashews
2 (10-ounce) packages baby spinach
2 scallions, diced
1 (4-ounce) can sliced water chestnuts, drained
½ cup bean sprouts
To prepare dressing: In a small bowl, whisk together all ingredients. Set aside.
To prepare chicken: In a large wok, heat the oil over medium-high heat. Add chicken and sauté until cooked through. Cool
To prepare salad: In a large bowl, combine salad ingredients with chicken. Add dressing and toss to coat.
What makes this a summer dish is not the ingredients but the ease!
2 cups stuffing mix, divided
2 tablespoons margarine, melted
2 cups frozen petite pois, thawed
1 (8 ounce) can sliced mushrooms, drained
2 cups shredded cooked chicken
4 cups chicken broth
Preheat oven to 400 degrees. Lightly grease a 2-quart baking dish.
Mix 2 tablespoons stuffing mix with melted margarine; set aside.
In a large bowl, combine remaining stuffing mix with peas, mushrooms and chicken. Spread evenly in prepared dish.
Whisk together broth and eggs. Pour over chicken-stuffing mixture. Sprinkle with reserved crumbs. Bake until fully cooked and bubbly, about 45 minutes.
1-1/2 packages cole slaw
2 scallions, minced
2 radishes sliced
1 cup mayonnaise
1 tablespoon lime juice
1 teaspoon cayenne
1 teaspoon salt
½ teaspoon pepper
In a large bowl, combine cole slaw with scallions and radishes. Whisk together all dressing ingredients and pour over vegetables. Mix until well-combined. Cover and chill for at least one hour.
Yet another use for leftover chicken! It’s hard to believe but there really are thousands of creative ways to cook with the chicken that’s left from Shabbos. This is easy and delicious and ensures that you will never hear that dreaded refrain in your home “Not Shabbos leftovers again!”
1 (12-ounce) package egg noodles, cooked and drained
¼ cup margarine, melted
1 tablespoon minced fresh garlic
4 cups cooked chicken, cut into bite-size pieces
2 cups petite pois, thawed
1 cup pareve whip
1 cup chicken stock
Bread crumbs or cornflakes crumbs (optional)
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.
Stir together the margarine and garlic; set aside.
Layer half the chicken in the pan, then half the noodles and half the peas. Pour half the margarine mixture over top. Repeat.
Pour pareve whip and chicken stock over all. Sprinkle with bread crumbs or cornflakes crumbs, if using. Bake for 45 minutes, until cooked through and bubbling.
1 head of garlic, roasted, squeezed from the skin
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chipolte in adobe sauce (optional: made by Roland in a can with OU hashgacha)
½ cup chicken stock or vegetable stock
1/2 teaspoon coarse black pepper
For the sauce: Place the roasted garlic, ketchup, brown sugar, syrup, vinegar, Worcestershire, chipolte, chicken stock and pepper in a small pot. Bring to a low boil, reduce the heat to low and thicken 20 minutes. (This sauce stores well for weeks)
1 sheet frozen puff pastry, thawed
Flour, for dusting
1/2 to 3/4 cup leftover BBQ Sauce
3 Roma tomatoes, sliced 1/4-inch thick
1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
1 yellow squash, sliced 1/4-inch thick on a mandoline
1 zucchini, sliced 1/4-inch thick on a mandoline
1 to 2 roasted red peppers, julienned
2 to 3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 teaspoons chopped fresh basil, divided
Preheat the oven to 400 degrees F. Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
Spread the BBQ sauce evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper. Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the basil before serving.
Chimichurri is a terrific zesty sauce that blends cilantro, jalapeno, oregano, and oil and vinegar. I use it as a marinade on skirt steak, London Broil, other thin cuts of steak, and lamb. Reserve some sauce for topping the meat at the end.
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
2 pounds skirt steak
Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
Place skirt steak in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade. Heat grill. Grill meat on indirect or low heat for about 4 minutes each side.
Spoon reserved sauce over grilled meat.
Serves 6 – 8
1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled cucumber (I use English or Persian any cucumbers)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, and coarsely chopped
4 scallions, thinly sliced
2 red or green jalapenos (with seeds if you like it spicy), thinly sliced
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1-1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice
Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve with rice, if desired.
This is an easy side dish that combines terrific fresh flavors. It can be prepared ahead of time and rewarmed before serving.
3 pounds butternut squash (or other variety), washed, and peeled
8 tablespoons (1 stick) unsalted margarine
2 tablespoons dark brown sugar
3 tablespoons molasses
Kosher salt and freshly ground black pepper
1 teaspoon ground ginger
1 (1 to 2-inch) piece fresh ginger, peeled and finely grated
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ cup orange juice
Preheat oven to 400 degrees F.
Cut the squash into large pieces. Arrange in a single layer on 1 or 2 baking sheets.
In a small saucepan, over medium heat, add the margarine. Wait until the margarine starts to turn a light brown color. Remove from the heat and immediately pour half over the squash sections. Reserve the rest. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Sprinkle the ground (dry) ginger, fresh grated ginger, cinnamon, nutmeg, and orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.
Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining margarine.Transfer to a serving platter and serve.
We just can’t help it! Yes we are sharing another peanut butter dessert. They are so popular though and when we try a good one we just have to share it. Check out the other peanut butter desserts too!
6-1/2 ounces chocolate wafers
1 tablespoon sugar
10 tablespoons unsalted margarine, room temperature, divided
1 ½ cups peanut butter
¾ cup powdered sugar
1 teaspoon vanilla extract
2 ounces good quality bittersweet chocolate, chopped
1/4 cup plus 1 tablespoon pareve whipping cream
Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 6 tablespoons of the margarine and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
After the crust has cooled, place the peanut butter and remaining margarine into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.
Place the pareve whipping cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.
Serves 8 – 10
This is a great week night dinner. Easy and fast preparation, and fun to eat for both adults and kids.
3 tablespoons olive oil
3 pounds ground turkey
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
Kosher salt and black pepper
5 cloves garlic, grated
2 green bell peppers, diced
1 large onion, finely diced
1 (28-ounce) can crushed tomatoes
14 ounces tomato purée
1 cup ketchup
4 tablespoons brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
24 small rolls, lightly toasted
In a large skillet, add the olive oil and ground turkey, sprinkle with the garlic powder, onion powder, paprika, salt and pepper and cook, breaking up with the back of a wooden spoon, until the meat is no longer pink, about 5 minutes. Add the garlic, bell peppers and onions and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on potato rolls.
Liver – you either love it or you hate it. For those of you, like me, who love it, here’s great appetizer.
Serves 4 to 6
1 pound chicken livers, cut into small pieces
1 cup flour
½ teaspoon pepper
¼ cup olive oil
¼ cup margarine
1 onion, chopped
½ cup red wine
Coat livers in flour and pepper. In a large skillet, heat oil and margarine over medium-high heat. Add livers and onion and sauté until browned, stirring constantly. Add wine and just bring to a simmer. Serve immediately. (can be reheated and served later)