I usually roast whatever vegetables I have in the refrigerator. Make sure to cut them into equal sizes so that they finish cooking at the same time. Try parsnips, turnips, beets, cauliflower, etc. But I love artisinal baby vegetables found in farmer’s markets, like baby cauliflower heads, zucchini, yellow squash, etc.
20 baby zucchini
20 baby yellow squash
½ red onion, chopped in large chunks
4 tablespoons olive oil
2 teaspoons garlic, chopped
Kosher salt and pepper
Line a jelly roll pan with aluminum foil. Preheat the oven to 400 degrees. Toss vegetables with oil, garlic, salt, and pepper. Spread in a single layer on the pan. Roast for approximately 15 minutes or until cooked through but still crisp.
This is a show stopper and people ask me for the recipe everytime I serve it. For a short cut, dried Pineapple can be purchased in many grocery stores.
3 cups flour
1 teaspoon baking soda
1 cup vegetable oil
2 cups sugar
2 cups (about 3 large) mashed ripe bananas
1 cup chopped walnuts/pecans
1 teaspoon ground cinnamon
½ teaspoon salt
2 teaspoons vanilla extract
3 large eggs
1 can (8 oz.) crushed pineapple (drained)
1 cup unsweetened coconut
Preheat oven to 350° with rack in the center. Grease 2 (9” x 12”) round cake pans. Line the pan with parchment paper. Grease paper and dust the pan with flour, tapping out any excess.
In medium bowl, sift together flour, baking soda, cinnamon, and salt.
In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined. Add eggs one at a time. Beat at medium speed until mixture is pale yellow and fluffy (3 minutes). Mix together banana, pineapple, walnuts and coconut.
Add to egg mixture, stir until combined. Add flour, blend well. Divide the batter between pans. Bake rotating pans halfway through about 30-40 minutes.
Transfer pans to greased wire rack. Let cool 15 minutes. Invert onto wire racks. Turn back upside down. Cool completely. With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Spread top of layer with ¼” of frosting. Frost sides and top of cake. Decorate with pineapple flowers.
Cream Cheese Frosting
1 lb. cream cheese (room temperature) or tofutti cream cheese
3 teaspoons vanilla extract
1 cup (2 sticks) Fleischman’s margarine (cut into pieces, room temperature)
2 lbs. confectioners sugar (sifted)
In a bowl, with electric mixer, beat cream cheese and vanilla until light and creamy for 2 minutes.
Add margarine on medium speed until incorporated. Reduce speed to low. Gradually add sugar. Apply immediately.
Dried Pineapple Flowers
2 large or 4 small pineapples
Preheat oven 225°. Line 2 baking sheets with parchment paper. Peel pineapples using a small melon baller, remove and discard eyes.
Slice pineapple very thinly, place slices on baking sheet. Cook till they look dried. At least 30 minutes on each side or put in warming drawer on high and forget about it all day till dry cool on wire rack and place on cake.
Serves 6 – 8
2 to 3 pounds fillet of beef, trimmed and tied
1 tablespoon unsalted margarine, at room temperature
1 teaspoon Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
Preheat the oven to 500 degrees F
Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
Mustard Horseradish Sauce:
¾ cup good mayonnaise
1 ½ tablespoons Dijon mustard
1 tablespoon whole-grain mustard
½ tablespoon prepared horseradish
2 tablespoons tofutti sour cream
Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
Yield: 1 cup
1 (16-ounce) package linguine
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
1-2tablespoons hot Chinese chili sauce or crushed red pepper flakes
6 scallion, sliced
1 tablespoon sesame seeds, toasted
Cook linguine according to package directions, drain and transfer to a large serving bowl.
Combine garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce in a saucepan over medium-high heat. Bring mixture to a boil, stirring constantly, until sugar dissolves.
Pour over linguine, tossing to coat. Sprinkle with scallions and sesame seeds.
Yield 6 to 8 servings.
The coffee in this recipe may be replaced with a sweet fruit liqueur or with orange juice.
1/3 cup water
1/3 cup sugar
1 stick (1/2 cup) unsalted margarine, cut into pieces
12 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse
6 large eggs
1/3 cup strong brewed coffee
2 tablespoons dark rum if desired
½ teaspoon cinnamon
1 cup pareve whipping cream
2 tablespoons sugar
1 teaspoon cinnamon
Preheat oven to 325° F. Grease an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
In a medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add margarine and simmer, stirring occasionally, until melted., Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.
In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan.
Put cake pan in a larger baking pan and add enough water to larger pan to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly firm to the touch. Cool cake completely in cake pan on rack.
Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week or frozen 1 month. Thaw cake completely before proceeding.
Run a thin knife around edge of pan to loosen cake and put pan on a hot stove burner 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.
In a bowl with an electric mixer or a whisk, beat cream with sugar and cinnamon until it just holds stiff peaks.
Just before serving, spread cream over top of cake or spoon onto plates alongside individual pieces.
This is the first night of Succos
1 cup flour
1 cup water
½ teaspoon salt
½ teaspoon sugar
Mix eggs and flour well. Stir in all the other ingredients. Spray a pan (preferably non-stick) with Pam (or other cooking spray) and place over medium-high heat. Cover bottom of pan with 1/8th to ¼ cup batter. Flip when bubbles form on surface. Cook until golden, a few minutes per side. Fill with vegetables and cover with mushroom sauce.
8 ounces sliced mushrooms
2 medium zucchini, diced and sliced
1 red pepper, sliced,
1 onion, halved and sliced
4 tablespoons margarine
¼ onion, chopped fine
8 ounces sliced mushrooms
4 tablespoons flour
2 cups chicken stock or Imagine chicken broth (pareve or fleischig)
Sauté onion and mushrooms in margarine over medium to low heat. Whisk in flour until smooth. Slowly whisk in chicken stock, stirring continuously until sauce thickens.
1 cup margarine, melted
1 cup lemon juice
8 teaspoons minced garlic
4 teaspoons rosemary (fresh or dried)
2 teaspoons pepper
1 teaspoon paprika
8 small Cornish hens
Preheat oven to 425 degrees. Combine all ingredients and spoon half over the hens. Bake uncovered for about 1 hour, basting with remaining sauce as you go. Skin should be crispy.
2 teaspoons olive oil
1 teaspoon minced garlic
3 pounds spinach
2 tablespoons toasted pine nuts
½ teaspoon nutmeg
freshly ground black pepper
¼ cup raisins (optional)
Sauté garlic in oil. Add spinach and pepper and continue to sauté over low heat until spinach is wilted. Toss briefly with pine nuts and nutmeg and pepper. Add raisins, if using and remove from heat.
This is a good use of any leftover canned pumpkin from the challah. But don’t worry; it tastes completely different!
1 package spice cake mix
1 cup canned pumpkin
½ cup water
½ cup oil
1 package instant vanilla pudding mix
1 teaspoon cinnamon
8 ounces tofutti cream cheese, at room temperature
½ cup margarine, at room temperature
1 teaspoon vanilla
2 tablespoons lemon juice
3 cups powdered sugar
Beat all ingredients together until smooth.
Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into greased bundt pan and bake for 45 to 55 minutes. Cool 10 to 20 minutes in pan before removing to wire rack to finish cooling. When completely cool, frost with tofutti cream cheese icing. Can be frozen before frosting. After frosting, must be stored in refrigerator.
1 pound fillets of red snapper or any good quality white fish
Juice of three lemons
Juice of three limes
One red onion, thinly sliced
A pinch of cayenne
1 teaspoon minced garlic
1 jalapeno, chopped
2 tablespoons chopped cilantro
Cut fish into pieces and place in a plastic container. Place the onions on top of the fish, then cover with remaining ingredients. Refrigerate for at least 4 hours before serving. Can be refrigerated up to 48 hours.
1-1/2 cups cornmeal
2-1/2 cups non-dairy creamer
2 cups flour
1 tablespoon baking powder
2/3 cup sugar
½ cup oil (I use canola)
1 (4 ounce) can chopped fire-roasted green chilies (optional)
Preheat oven to 400 degrees. In a small bowl, combine the cornmeal and the non-dairy creamer and let it sit for 5 minutes. Grease a 9×13-inch baking pan. In a larger bowl, whisk together the flour, baking powder and sugar. Stir in the cornmeal mixture, eggs and oil and mix just until smooth. Add green chilies if you like it spicy. Pour batter into prepared pan. Bake for 30 to 35 minutes. Best served warm.
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon red chili pepper flakes
2 pounds beef strips or chicken strips
1 red onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
Combine olive oil, lime juice, garlic and chili pepper in a plastic container or strong Ziploc bag. Add meat or chicken and marinate, refrigerated for at least 1 hour and up to 4 hours. In a wok or large skillet over high heat sauté the meat or chicken (pour it into the pan with the marinade). When meat is done, add onions and peppers and continue to fry until peppers are soft. Serve inside tortillas topped with guacamole.
3 Haas avocados, seeded and peeled
4 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon cumin
2 tomatoes, diced
1 tablespoon chopped cilantro
1 teaspoon minced garlic
Mash avocado and then toss with other ingredients. Let sit at room temperature for up to an hour for ingredients to blend.
1 cup margarine, at room temperature
½ cup powdered sugar
1 teaspoon vanilla
1-3/4 cup flour
1 cup toasted pecans, chopped very small or ground in a food processor
Preheat oven to 300 degrees. Grease cookie sheets or line with parchment paper. Cream margarine and sugar together. Beat in vanilla and slowly add flour and then pecans. Shape dough into balls and roll in additional powder sugar. Bake for about ½ hour. Cool slightly and roll in more powdered sugar. Finish cooling on wire racks.
For the Almond Ripple:
½ cup sliced almonds
½ cup almond paste
¼ cup sugar
4 tablespoons margarine, at room temperature
For the Cake:
2-1/3 cups cake flour
2 teaspoons baking powder
¾ cup cocoa
1-1/4 cups (2-1/2 sticks) margarine, at room temperature
2 cups sugar
1 teaspoon vanilla
1 cup non-dairy creamer
Make the almond ripple: In a food processor, blend all the ingredients together until smooth. Cover and refrigerate.
Make the cake: Preheat oven to 350 degrees. Beat margarine and sugar together. Beat in eggs and vanilla. Add dry ingredients alternately with non-dairy creamer, beginning and ending with the dry ingredients. Pour half the batter into greased Bundt pan. Remove almond ripple and being careful not to touch the sides of the pan spoon it evenly over batter. Cover with remaining batter and bake for 60 to 70 minutes. Cook in pan 20 minutes before removing to wire rack to finish cooling.
1 cinnamon stick
2 bay leaves
¼ – ½ cup vinegar
¾ cup sugar
8-12 portions salmon or salmon trout
2 onions, sliced
1 generous tablespoon pickling spice, wrapped in cheesecloth
1 cup mayonnaise
1 sm. pickle, sliced
1 tablespoon sugar
1 tablespoon ketchup
2 scallions, sliced
1 tablespoon fresh dill
3 tablespoons or more water
Combine cinnamon stick, bay leaves, vinegar and sugar in a container large enough to hold the fish. Add fish and enough water to just cover the fish. Marinate in refrigerator overnight.
Remove fish and pour marinate into pot. Add 2 onions and pickling spice and more water, if necessary, so that fish will be covered when added to pot. Bring to a boil and simmer for ½ hour, covered. Add fish and continue cooking for about 10 minutes or until done. Allow to cool slightly and remove fish carefully.
Put fish into container and pour the cooked marinade through a strainer over fish. Refrigerate. Put mayonnaise, pickle, sugar, ketchup, scallions and dill into blender with water. Blend. Add more water if needed to make a thick sauce. Serve sauce over cold fish. Serve 8-12.
4 to 5-lb, Aarons fresh brick roast
1 spanish onion, diced
1 package onion soup mix
½ sm. jar hot and spicy duck sauce
½ sm. jar sweet and sour duck sauce
Heat 2 tablespoons oil in large skillet. Sauté onion in oil. Smear oil over roast and sprinkle pepper, garlic powder and paprika liberally. Put onions on top of roast. Mix duck sauce and onion soup mix together and pour over roast (can change the ratio of duck sauce according to taste). Marinate overnight. Cover tightly and bake covered 2-2 ½ hours at 350°. Uncover for ½ hour to brown the meat. Baste often.
2 (14 ounce) cans cream style corn
1 (14 ounce) can corn kernels, drained
¼ cup margarine, melted
½ cup sugar
3 eggs, or ¾ cup liquid egg substitute
½ cup flour
1 teaspoon baking powder
¾ cup vanilla pareve soymilk
¼ cup water
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Mix all ingredients except the cream style corn and corn kernels. Add the cream style corn and kernels to the mixture. Spray a deep ovenproof bowl or casserole dish with non-stick cooking spray. Pour the mixture into the bowl and bake for 1 hour and 15 minutes, uncovered. This is best served immediately after cooking if you would like the guests to see the dish souffled. Otherwise it is delicious rewarmed but it will look more like a casserole.
Adapted from Martha Stewart
1 1/2 pounds (2 pints) cherry tomatoes
9 garlic cloves
1 1/2 teaspoons sugar
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 sprigs thyme
3 sprigs marjoram
2 zucchini, cut into 1/2-inch-thick rounds
1/4 cup water
2 sprigs basil
3 tablespoons pine nuts
2 tablespoons capers, rinsed
1/3 cup Nicoise olives, pitted
1. Preheat oven to 400 degrees. Toss together tomatoes, 4 garlic cloves, the sugar, 1/2 teaspoon salt, 3 tablespoons oil, the thyme, and marjoram in a large ovenproof skillet (preferably cast-iron). Transfer skillet to oven, and roast until tomatoes are soft and starting to burst, about 30 minutes. Leave oven on.
2. Heat 2 tablespoons oil in a large skillet over medium heat. Season zucchini with salt, and arrange in a single layer in skillet. Add water, 2 pinches baking soda, and the basil. Cook, turning often, until water evaporates and zucchini is tender but not mushy, 15 to 20 minutes. Transfer to a baking dish.
3. Heat remaining tablespoon oil in a medium saute pan over medium heat. Smash remaining 5 garlic cloves, and add to pan. Add pine nuts, and cook, stirring until toasted, about 3 minutes. Add capers, and cook 1 minute. Stir in olives. Using a slotted spoon, transfer tomatoes to pan; discarding tomato juices, whole garlic cloves, and herbs. Season with pepper, and stir.
4. Arrange zucchini in a single layer in baking dish. Spoon heaping mounds of tomato mixture onto each, and pour any juices over tops. Heat rounds in oven until warm, about 10 minutes. Finely grate lemon over rounds.
½ cup blanched slivered almonds
5 tablespoons sugar
¼ teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup all purpose flour
¼ teaspoon salt
9 tablespoons chilled unsalted margarine, cut into pieces
3 tablespoons (about) ice water
½ cup red currant jelly
2 teaspoons sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted margarine
2/3 cup pareve whipping cream
2 ½-pint baskets fresh raspberries or strawberries
Bittersweet chocolate shavings
Combine first 4 ingredients in processor. Process using on/off turns until almonds are finely chopped. Add flour and salt and blend until mixed. Add margarine and cut in using on/off until mixture resembles coarse meal. Mix in enough water until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
Position rack in center of oven and preheat to 400° F. Roll out dough on lightly floured surface to 13-inch round. Fold dough in half. Transfer to 9-inch-diameter tart pan with removable sides. Unfold dough. Trim edges, leaving ¼-inch border. Fold border over to form thick sides. Press dough firmly against sides of tart pan. Freeze 10 minutes.
Pierce bottom of dough all over with fork. Bake until golden, piercing with toothpick if crust bubbles and pressing up sides with back of fork if slipping, about 25 minutes. Transfer to rack; cool.
Simmer jelly and sugar in heavy small saucepan until slightly thickened, stirring constantly, about 2 minutes. Brush inside of crust with about 1 ½ tablespoons jelly mixture.
Place 6 ounces chocolate and margarine in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate mixture; let stand 1 minute. Stir chocolate mixture until melted and smooth. Pour into crust. Chill until filling is set, at least 4 hours or overnight.
Starting at edge, arrange berries in circles atop tart. Rewarm jelly mixture; brush over berries. (Can be made 1 day ahead; cover and chill. Let stand 1 hour at room temperature before continuing.)
Sprinkle chocolate shavings in center of tart. Lightly sift powdered sugar over chocolate shavings. Remove pan sides. Transfer tart to platter and serve.
1 tablespoon minced ginger
3 cups chopped strawberries
2 cups chopped pineapple
1 1/2 cups chopped mango
2 pieces lemon peel
2 pieces lime peel
2 pieces orange peel
4 cups water
1 1/2 cups sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 cup blueberries
Mint sprigs, for garnish
Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.
8 boneless skinless chicken cutlets
2 cloves garlic, crushed
2 cups, packed, coarsely chopped basil leaves
1/4 cup pine nuts
1/2 cup olive oil
In a food processor, blend the garlic, basil, pinch salt, and pine nuts into a paste. Gradually blend in olive oil; adjust seasoning.
Massage pesto into the chicken cutlets and marinate overnight.
Spray a grill with nonstick cooking spray or heat a grill pan. Grill chicken about 4 minutes per side or until desired doneness.
This can be used on chicken and vegetables on skewers. Soak wood skewers for 30 minutes. Cut chicken in 2 inch pieces and marinate in pesto sauce. Add some vegetables like zucchini and cherry tomatoes to coat with the pesto. Put on the skewers, chicken, tomato, chicken, and zucchini. Grill about 3 minutes each side.