Fried Rice



4 tablespoons peanut oil
2 cups cooked long-grain rice
½ cup frozen petite peas
2 scallions, chopped
4 slices pastrami, chopped
2 eggs, beaten
¼ cup soy sauce


Heat oil in skillet. Add peas, scallions and pastrami and sauté until soft. Drizzle beaten egg slowly into pan, mixing quickly with a fork to create thin ribbons of egg. Mix in the cooked rice and sauté until it is well combined and most of the rice has been in the oil. Add soy sauce and mix well. Cook for a few more minutes.

Zucchini with Hoisin Sauce


4 tablespoons peanut oil
2 teaspoons minced garlic
About 40 mini zucchini
¼ cup soy sauce
¼ cup hoisin sauce
1/8 cup dry red wine
1 teaspoon toasted sesame oil
½ teaspoon red chili flakes


Heat oil and add garlic. Allow garlic to sizzle for a few minutes, then add the zucchini. Cook, stirring continuously for about 10 minutes. Mix together remaining ingredients and pour over zucchini. Continue stirring for about 10 more minutes.

Chinese Almond Cookies



1 cup margarine, room temperature
1 cup sugar
1 egg
½ teaspoon almond extract
2-1/2 cups flour
1 teaspoon baking powder
1 egg yolk
1 tablespoon non-dairy creamer
1/3 cup blanched whole almonds


In a large mixing bowl, cream together margarine and sugar. Add and almond extract and beat until blended. Beat in flour and baking powder. Cover bowl and chill for about 1 hour.

Preheat over to 325 degrees. Line baking sheet with parchment or a silpat mat. Shape dough into balls, flatten slightly and place on baking sheets.

Beat together egg yolk and non-dairy creamer. Brush on tops of cookies and then press an almond in the center.

Bake for about 15 minutes then cool on sheets for 5 more minutes before transferring to wire rack to finish cooling.

Coconut “Fried” Chicken



2 chickens, cut in 1/8th’s or 12 – 14 boneless, skinless chicken cutlets
2 cups plain bread crumbs
2 cups sweetened coconut
½ – 1 cup canola oil


Preheat oven to 350 degrees. Mix together bread crumbs and coconut. Dip each chicken piece in that mixture, then place in baking pan, skin side up. Drizzle canola oil over the top. Bake until well cooked, 1-1/2 -2 hours for the chicken pieces and about 45 minutes for the cutlets. These can be served warm or at room temperature.

Pineapple Kugel


¾ cup flour
¾ cup oil
¾ cup sugar
1 (20 ounces) can crushed pineapple, drained
4 eggs
1 teaspoon baking powder
2 teaspoons vanilla


1 cup graham cracker crumbs
3 tablespoons margarine, melted


Preheat oven to 350 degrees. Combine all kugel ingredients and mix well. Pour into a 9-inch square pan. Mix together topping ingredients and sprinkle over kugel. Bake for 50 minutes. Can be served warm or at room temperature. (The leftovers can be eaten straight out of the fridge!)

Heirloom Tomatoes with Avocadoes and Hearts of Palm


8 tomatoes, a combination of colors and types
2 (15 ounce) cans cut hearts of palm, drained
2 ripe avocadoes, cut into chunks
1 teaspoon kosher salt
2 tablespoons lemon juice
4 tablespoons olive oil

Just before serving gently mix all ingredients together. Try to keep each element slightly separate in order to highlight the flavors.

Hawaiian Chocolate Cake



1-3/4 cups freshly brewed coffee
¾ cup margarine
7 ounces bittersweet chocolate
2 eggs, beaten
½ teaspoon vanilla
2 ½ cups flour
½ cup cocoa
1 ½ cups sugar
1 teaspoon baking soda
2 tablespoons instant coffee


Preheat oven to 350 degrees. In a microwave or on the stove top, melt together the coffee, margarine and chocolate. Mix well and pour into large mixing bowl. Beat in eggs and vanilla. Stir in dry ingredients over low speed. Pour into greased bundt pan and bake for approximately 50 minutes.


1/3 cup Rich’s whip
3 tablespoons margarine
1 tablespoon instant coffee
4 ounces bittersweet chocolate, chopped

Over low heat, combine all glaze ingredients and stir, continuously until chocolate is melted. Pour over cake.

Imitation Crab Meat Salad Served in a Martini Glass


½ lb imitation crab meat, chopped
1 red pepper, chopped
4 tablespoons red onion, chopped
1 jalapeno pepper, membrane and seeds removed, chopped
¼ cup cilantro, chopped
¼ cup celery, chopped
¼ cup coconut milk
3 tablespoons lime juice
kosher salt and pepper to taste

Toss together all ingredients and refrigerate for a few hours to let the flavors blend.

Butter lettuce or iceberg lettuce
2 tablespoons lime juice
4 tablespoons olive oil
salt and pepper
lime wedges

Shred the lettuce and put in individual martini glasses. Mix the lime juice, olive oil and salt and pepper. Drizzle a small amount over each dish of lettuce. Top with the imitation crab meat salad. Garnish with lime wedges and cilantro.

Michael Chiarello’s Cocorico Roast Chicken



1 whole chicken
Olive oil
Salt and pepper
Potatoes, peeled and cubed
Zucchini, cubed
Squash, cubed
Other desired vegetables
1 cocorico or vertical roasting pan


Preheat the oven to 450 degrees. Rub chicken with olive oil and generously sprinkle with salt and pepper. Place chicken on the cocorico with the legs facing up. Place the vegetables around the chicken in the platter. Drizzle the vegetables with a small amount of olive oil. Place the chicken in the oven and roast for 15 minutes. Turn the heat down to 375 degrees and cook for 1 – 1 ½ hours (it should be crisp on the outside and juicy on the inside). Let the chicken rest for 15 minutes before carving. If the vegetables need a few more minutes take the chicken off the cocorico and return the vegetables to the oven until done.

Avocado and Grapefruit Salad

3 1/2 teaspoons white grape juice and 2 1/2 teaspoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
3/4 cup walnut oil
1/4 cup olive oil
kosher salt
8 large butter lettuce leaves
3 ripe avocados, halved, pitted, peeled, thinly sliced, rinsed under cold water
3 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.

Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.

Serves 8

Asian Tofu Salad

2 boxes extra firm tofu, drained on paper towels for 30 minutes, sliced horizontally into 4 rectangles
½ bottle sesame garlic sauce, or other Asian marinade
1 can garbanzo beans
½ bag frozen baby green peas
¼ cup scallions, sliced
¼ cup cilantro, chopped
4 tablespoons tahini
3 tablespoons lime juice
1 tablespoon soy sauce

Line a jelly roll pan with aluminum foil. Preheat the oven to 400 degrees. Generously cover the tofu with the sesame garlic sauce. Flip the tofu over so that all sides have some sauce on it. Bake in the oven for about 35 minutes or until the tofu is still soft but dry. Chop it in bite size pieces. Add the garbanzo beans, green peas, scallions, and cilantro and toss together. Separately whisk the tahini, lime juice and soy sauce together. Pour over the tofu mixture. It is best to make this a day in advance so that the flavors blend well together. Serve at room temperature, warm, or cold.

Challah Kugel

2 cups vanilla soymilk
1 challah, hard crust removed, cut in 1-inch pieces
4 eggs
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
½ package powdered instant vanilla pudding mix
½ cup melted margarine
Cinnamon and sugar

Mix challah with vanilla soymilk. Let it soak up the liquid for about 15 minutes.
Whisk together the eggs, sugar, salt, vanilla extract, pudding mix, and margarine. Pour over the challah mixture.
Put the mixture in an oval or square oven to table dish coated with nonstick cooking spray (about a 9 x 13 size). Sprinkle cinnamon and sugar on top.
Bake in a 375-degree oven for 25 minutes.

Tiramisu Brownies


Espresso Brownie Base

3 oz. bittersweet chocolate, roughly chopped
1 stick unsalted margarine, cut into tablespoon pats
1 tablespoon instant espresso powder
1/2 cup sugar
2 eggs
1/2 cup flour
Pinch salt
1/2 teaspoon vanilla extract

Mascarpone Filling

8 oz. tofutti cream cheese
1/2 cup marsala wine
1/4 cup sugar
1 cup Pareve whipping cream


Dark chocolate shavings and cinnamon

Make the brownie:

Preheat the oven to 350ºF and line a 8 x 8 baking pan with a sheet of foil to make the brownies easy to lift out. Spray the foil with non stick cooking spray.

Melt the margarine and chocolate in a large bowl over a low flame, stirring constantly so you do not burn the chocolate.

Whisk in the espresso powder to the warm chocolate. Then whisk in the sugar, salt, vanilla, and eggs. Finally add the flour and mix until just incorporated (do not overmix).

Spread the batter into the baking pan and bake for about 17 to 22 minutes. Start checking the brownies early. A toothpick inserted into the center of the brownies should come out with moist crumbs.

After the brownies are done, set them aside to cool while you make the filling.

Make the filling:

In a large bowl, whisk together the tofutti sour cream, sugar, and marsala until smooth.

Meanwhile in the bowl of a stand mixer, beat the whipping cream until stiff peaks form.

Fold in about 1/3 of the cream into smooth tofutti mixture to lighten it. Then fold the rest of the whipped cream into the tofutti to make a pareve mascarpone. Chill the mixture until the brownies have cooled to room temp. Chill the mixture until the brownies have cooled to room temp.

To serve:

It’s easiest to make each serving individually since the filling will ooze out if you cut the brownie. This recipe will make 8 2in x 4in servings.

Cut the brownies into 2 x 4 rectangles. Then cut each rectangle in half horizontally so you get two layers of the brownie (top and bottom).

Add a dollop of the filling to the bottom layer, add the top layer, then add more filling on top. Smooth off the top and sides then top with shaved chocolate and cinnamon.

Very Rich Challah

This recipe is adapted from A Blessing of Bread. It even calls for icing on the challah but I thought that was gilding the lily.

7 teaspoons yeast
3-1/3 cups warm water
1-2/3 cups sugar
9 large eggs
5 large egg yolks
2 tablespoons salt
1 cup oil
1 5-lb. bag bread flour

Proof yeast in warm water. Pour in sugar. After yeast has bubbled, add eggs and yolks, salt and oil. Whisk well. Stir in flour, starting with 4 cups at a time and gradually decreasing the amount as the challah starts to lose its stickiness. Continue to knead in flour until dough is smooth and elastic. Roll in about 1 teaspoon oil and cover with a damp cloth. Allow to rise for about 2 hours. Divide into 6, braid and place on greased baking sheets or in loaf pans. Cover and let rise for another hour. Bake at 350 degrees for 30-40 minutes.

Turkey Strips with Mushroom and Wine

2 pounds turkey schnitzel, cut into 1-inch strips

Bread crumbs to cover

½ lbs. mushrooms, sliced

¾ cup white wine

Canola oil for sautéing

Heat oil in large frying pan. Dredge schnitzel with bread crumbs and when oil is hot, begin to fry. Fry until both sides are brown, about 2 minutes per side. You will need to proceed in batches, adding more oil as necessary. As each batch finishes remove to baking pan. When all the turkey is done, lightly sauté the mushrooms in the remaining oil and pour over the turkey. Cover with white wine. Can be served immediately or can be covered and reheated for about ½ hour before serving. Serves 12.

Carrot Kugel


4 jars (about 3.5 ounces each) baby food carrots
½ cup canola oil
2 cups sugar
4 eggs
2 cups flour
3 teaspoons baking powder
2 teaspoons vanilla

Preheat oven to 350 degrees. Combine all ingredients, mixing well to make sure there are no lumps. Pour into 9×13-inch pan and bake for 1 hour. Can also be made into muffins (makes about 24). Cool on rack. This is delicious warm or at room temperature.

Mango Gazpacho

4 mangoes, peeled and chopped
4 tomatoes, chopped
1 cucumber, peeled and chopped
1 red pepper, chopped
3 heaping teaspoons minced garlic
1 jalapeno pepper, chopped
¼ cup chopped cilantro
2 cups orange juice
¼ cup lime juice

Combine all ingredients in a large bowl or container. Puree with an immersion blender for a few minutes, leaving lots of chunks. Refrigerate until ready to serve. Serves 12 – 16.

Greek Couscous Salad


1-cup quick cooking couscous
2 cups water
1-tablespoon olive oil
3 ounces feta cheese, crumbled
5 tablespoons minced green onion
6 tablespoons olive oil
3 tablespoons fresh lemon juice
salt and pepper to taste
green olives
toasted pine nuts


Bring water and butter to a boil. Stir in couscous. Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Cool. When cool, stir in the feta cheese and green onion. Toss with the olive oil, lemon juice, salt and pepper. Garnish with green olives and toasted pine nuts. Serves 6.

Spicy Peanut Slaw with Ramen Noodles

4 packages ramen noodles, cooked without the spice packets and drained
4 bags shredded purple cabbage (1 small head)
¼ cup crunchy peanut butter
2 teaspoons minced garlic
1 teaspoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon rice vinegar
¼ teaspoon hot chili pepper flakes
¼ cup hot water
¼ cup roasted peanuts, if desired

Whisk or puree dressing ingredients. Pour over cabbage and mix. Place cabbage atop ramen noodles and gently toss. Garnish with roasted peanuts.

Jerk Chicken

Zesty and delicious

2 chickens, cut up in 1/8’s
4 scallions, sliced
4 garlic cloves, chopped
3 jalapeno peppers, chopped (take out seeds and membranes to avoid making this too spicy – use gloves when you are cutting the jalapeno)
¼ cup lime juice
3 tablespoons soy sauce
3 tablespoons olive oil
1 ½ teaspoons salt
1 tablespoon brown sugar
2 tablespoons dried thyme leaves
2 teaspoons allspice
2 teaspoons black pepper
2 teaspoons nutmeg
¾ teaspoons cinnamon
1 tablespoon molasses
2 tablespoons white vinegar

Mix all ingredients together and then massage into the chicken. Marinate overnight. Preheat the oven to 400. Bake uncovered for 1 hour or grill until cooked through.

Carbonata Vegetables

My personal favorite. Make it in a pareve pot and use in omelettes Sunday morning


2 tablespoons olive oil
1 medium eggplant, peeled and diced in chunks
1 red pepper, diced in chunks
1 yellow pepper, diced in chunks
1 green pepper, diced in chunks
3 zucchini, sliced
3 yellow squash, sliced
1 onion, cut in chunks
4 cloves garlic, chopped
1 28-ounce can whole tomatoes
1/3 cup red wine vinegar
2 tablespoons sugar
2 tablespoons tomato paste
2 teaspoons salt
½ cup fresh chopped parsley
½ teaspoon pepper
2 teaspoons dried basil
½ cup pine nuts, toasted (optional)


In large pot heat olive oil (use a little more if needed) and then add vegetables. Cook approximately 15 minutes until the vegetables begin to soften, stirring occasionally. Add garlic and canned tomatoes and cook about 10 more minutes. Add rest of ingredients except pine nuts. Cover and simmer 15 minutes.

Add pine nuts and serve. This can be served warm or at room temperature, but should not be piping hot. Best if made a day or two ahead and stays well for about 1 week.