Salmon and Onion Mini Pizza
Tarragon Chicken
Coconut Rice with Craisins and Pistachios
Maple Sweet Potatoes with Caramelized Onions
Roasted Root Vegetables
Chocolate Raspberry Cake
Citrus Salad
Pecan Chicken
Artichoke Pesto
Savory Challah Kugel
Spicy Cole Slaw
Chili Chocolate-Covered Strawberries
Nutella Swirl Pound Cake
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Loading ...1 package pizza dough, Trader Joe’s or a large pizza size from the pizza store
2 Vidalia onions, sliced
3 tablespoons plus 2 tablespoons olive oil
½ pound smoked salmon, sliced
½ cup pitted kalamata olives (or green olives)
3 tomatoes, chopped
Heat 3 tablespoons olive oil in a large skillet. Cook onions until soft and caramelized. Divide pizza dough into 8 small balls. Roll each ball into a mini pizza. Press fingertips into the dough to make dots all over. Brush dough with a little olive oil. Top with caramelized onions, sliced smoked salmon, kalamata olives, and chopped tomatoes. Preheat oven to 375 degrees. Drizzle each pizza with additional olive oil. Bake for 12 to 17 minutes. Serve warm.
(No Ratings Yet) Loading ...1 cup tofutti sour cream
1/2 cup dry Sherry
1/4 cup Dijon mustard
4 teaspoons dried tarragon, crumbled
freshly ground black pepper to taste
8 boneless skinless chicken breast halves
Preheat oven to 350°F.
In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer. Bake chicken in middle of oven 30 minutes, or until cooked through.
Serve with yellow rice or mashed potatoes.
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2 cups rice
2 ½ cups coconut milk
1 cup water
1 tablespoon sugar
1 teaspoon salt
¼ cup craisins
¼ cup pistachio nuts, roasted and salted
Directions
Put all the ingredients except craisins and pistachios into a saucepan. Bring the mixture to boil. Turn down the heat cover and simmer the rice for 15 -20 minutes. Add the craisins and the pistachios and fluff with a fork. Makes 4 cups of rice.
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Ingredients
4 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup grade B maple syrup, plus 2 tablespoons
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons margarine
1 large Vidalia or other sweet onion, thinly sliced
Hot water
Directions
Preheat oven to 375 degrees F.
Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.
Meanwhile, in a medium saucepan over medium-high heat, melt margarine and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.
Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.
Serve in a warm dish and garnish with the reserved caramelized onions.
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2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 pound turnips, peeled cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the sweet potatoes, turnips, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
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From my friend Audrey
1 cup plus 2 tablespoons cocoa powder
2 cups plus 2 tablespoons sugar
2-3/4 sticks unsalted margarine
1/2 cup raspberry jam
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350. Spray a 9-inch springform pan or 9 x 2-inch round cake pan with non-stick cooking spray.
Mix cocoa and sugar together in a mixer. Melt margarine and jam in saucepan over low heat, pour over sugar and cocoa mixture and mix until well combined. Cool 5 minutes, then add one egg at a time and stir until well blended.
Add vanilla extract, scrape down side of bowl and continue to blend until smooth and satiny.
Add mixture of flour and salt and blend until just combined.
Pour batter into pan, smooth w/spatula and
Bake at 350 for 15 minutes and then turn the oven down to 325 and bake the cake for 45 minutes longer until toothpick comes out with moist crumbs.
Drizzle store bought raspberry sauce on the plate or over the cake to serve.
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2 grapefruits, peeled and cut into slices
2 oranges, peeled and cut into slices
1 avocado, peeled and sliced
6 cups Romaine lettuce
½ cup toasted almonds
Spread romaine lettuce on platter. Down the center of the lettuce (the long way), alternate the grapefruit, orange, and avocado slices. Top with the almonds. Drizzle the dressing over the top of the salad.
Dressing:
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
¾ cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
1 ½ teaspoons kosher salt
½ teaspoon cumin
1 teaspoon pepper
Combine all ingredients. Shake vigorously.
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Ingredients
8 (8-ounce) boneless, skinless chicken breasts, flattened
2 cups pareve vanilla soy milk
4 tablespoons white vinegar
2 cups toasted pecans
1 1/2 cup panko bread crumbs
2/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Directions
In a shallow bowl add the chicken and the soy milk and the vinegar. Cover and marinate for 1 hour in the refrigerator.
In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from soy milk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
In a large nonstick skillet, heat ½ the oil. Add ½ of the breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper. Repeat with the remaining oil and chicken breasts.
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Table design by Irwin Weiner of Design2share.com
Photographed by Simon Scheiner at The Perfect Portrait
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