Greek Spinach

2 pounds fresh spinach
1 tablespoon olive oil
½ cup pine nuts
3 tablespoons chopped basil
1 teaspoon minced garlic
1 onion, chopped
2 tablespoons cider vinegar
Dash of salt
Dash of pepper
Dash of nutmeg

Tear spinach into small/medium pieces. Heat oil in a large skillet and sauté nuts briefly. Add remaining ingredients and cover for an additional 3 to 5 minutes.

Roasted Tomatoes and Fennel with White Beans

This is adapted from a recent Bon Appétit recipe. It is really good. It can be served hot or at room temperature. I personally prefer it a room temperature but my family was split…

6 large fennel bulbs, cut into wedges
⅓ cup olive oil
2 teaspoons kosher salt, divided
2 pints grape tomatoes
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon pepper
¼ teaspoon crushed red pepper
2 (15 ounce) cans white kidney beans

Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet and sauté fennel until browned, sprinkling with 1 teaspoon salt as you cook. Add the tomatoes, garlic, oregano, pepper, red pepper and remaining teaspoon salt. Stir together. Transfer pan to oven and bake for 30 minutes. Mix in beans and heat briefly.

Last Minute Banana Cake


This cake is perfect for that Erev Shabbos when you don’t want to make a mess, you need something quick, and you have some rotten bananas to use up!

1 Duncan Hines Classic Yellow cake mix
1⅓ cups water
3 eggs
⅓ cup oil
1 cup mashed ripe bananas (about 3 medium)
1 container Duncan Hines Whipped Chocolate Frosting (which is pareve – hooray!)

Preheat oven to 350 degrees. Combine all ingredients except icing in mixer and beat on medium speed until lumps disappear. Pour into two greased round cake pans. Bake for about ½ hour. Cool in pans 15 minutes; then remove to wire rack to finish cooling. Spread frosting on top of first cake. Top with second layer and cover top and sides with remaining frosting.

Dried Cherry Chicken Salad

1 cup tart dried cherries
4 boneless, skinless chicken breasts, cooked and torn into pieces
3 stalks celery, chopped
2 Granny Smith apples, chopped
1 cup chopped toasted pecans (candied if you like extra sweetness)
1¼ cups mayonnaise
2 tablespoons raspberry vinegar
Salt and pepper to taste

Combine the cherries, chicken, celery, apples and pecans in a large bowl. Whisk together the mayonnaise, vinegar, salt and pepper and toss gently with other ingredients. Chill. Serve on a bed of lettuce.

Macaroni Salad with Roasted Red Peppers

1 pound elbow macaroni, cooked, rinsed with cold water, and drained
1 stalk celery, chopped
1 cup roasted red peppers, chopped
3 tablespoons capers
2 tablespoons lemon juice
1 tablespoon Dijon mustard
⅛ teaspoon granulated garlic
⅛ teaspoon cayenne pepper
1½ cups mayonnaise

Stir celery, peppers, capers, lemon juice, mustard, garlic and cayenne into macaroni. Add mayonnaise and mix well. Chill.

Sweet Potato Pudding

2½ cups nondairy creamer
6 cups grated raw sweet potatoes
3 eggs
1 cup sugar
2 teaspoons cinnamon
½ cup slivered almonds
2 tablespoons margarine
½ cup bourbon or rum, if desired

Preheat oven to 300 degrees. Pour nondairy creamer into a large bowl. Add sweet potatoes. In a separate bowl, beat together eggs and sugar. Add cinnamon and almonds and then mix with sweet potato mixture. Pour into greased 2-quart casserole and dot with margarine. Bake for 45 minutes. Just before serving, pour bourbon or rum over top – or not.

“Oreo” Truffles

I made this for a community Shalosh Seudah last Shabbos and they were a big hit!

1 (12 ounce) package chocolate sandwich cookies
1 (8 ounce) package tofutti cream cheese, softened
2 cups white chocolate chips, melted

Place cookies and tofutti cream cheese in a mixer bowl. Turn on medium-high and mix until cookies are crushed and mixture sticks together. Chill briefly. Melt white chocolate and stir until smooth. Line a cookie sheet with parchment paper. Wet your hands with cold water and form cookie mixture into balls. Dip into melted chocolate and place on cookie sheet. Chill until firm and store, covered, in the refrigerator.

Lake Chelan Blackened Snapper with Lime Aioli

4 (6-ounce) snapper fillets 

2 tablespoons butter, melted 

¼ cup Cajun spice mix 

½ cup mayonnaise 

1 lime, juiced 

½ teaspoon garlic salt

Brush fish with butter. Coat with Cajun spice mix. 
Heat a large skillet over medium-high heat. When very hot, add fish and cook until just done, about 3 minutes per side. 
Whisk together mayonnaise, lime juice and garlic salt. Serve as a dip with fish.

Easy and Zesty Brisket

From Stacy Moses, I tried it and there was not a piece left!

1 package prepared good seasons dressing (Stacy says to use balsamic vinegar instead of red wine vinegar for this recipe)
2 onions, diced
4 tablespoons yellow mustard
3 – 4 pound brisket
Salt and pepper to taste

Cooking Instructions:
Prepare salad dressing mix according to directions, using balsamic vinegar in place of red wine vinegar.
Place brisket fat side up, lightly salt and pepper the top.
Spread mustard over salt and pepper (can use more mustard to cover brisket)
Pour prepared dressing over brisket and top with onions, add about a cup of water around brisket.
Cover the brisket well and bake at 350 until tender about 2 to 2½ hours.

Orzo with Roasted Vegetables

By reader Michelle Brodman. Thanks this looks great!

1 leek, washed well thinly chopped
4 cloves of garlic, chopped fine
1 box of mushrooms, chopped fine
1 carrot, chopped fine
1 zucchini, chopped fine
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon onion soup mix
2 teaspoons paprika
1 box of orzo pasta
4 tablespoons margarine

Spray a 9×13 pan with non-stick olive oil spray. Mix in all the vegetables and pour the 3 tablespoons olive oil over the vegetables. Add the salt and pepper,mix put in oven and roast until nice and brown in a 350 degree oven for about an hour (mix a couple of times throughout the baking). Remove from the oven and mix in the orzo (the uncooked orzo) all the remaining spices , margarine and water to cover Return to the oven and bake for an hour.

Lemon Cake

½ pound unsalted margarine at room temperature
2½ cups granulated sugar
4 extra-large eggs at room temperature
⅓ cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed lemon juice
¾ cup pareve milk, or soymilk at room temperature
1½ tablespoons white vinegar
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners’ sugar, sifted
3½ tablespoons freshly squeezed lemon juice

Preheat the oven to 350°. Grease, flour, and line the bottom of two 8½ X 4½ X 2½-inch loaf pans with parchment paper.

Cream the margarine and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the pareve milk, the vinegar, and vanilla. Add the flour and pareve milk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Grilled Chicken and Peach Kebab Salad

2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup pareve Tofutti sour cream
2 teaspoons minced garlic
¼ cup chopped chives
1 teaspoon kosher salt
1 teaspoon pepper

1 pound boned, skinned chicken breast halves (4 to 6), cut into 1-inch chunks
3 large peeled peaches (about 2 lbs.), each cut into 8 wedges
10 ounces baby arugula (about 3 qts. Very loosely packed)
¼ cup thinly sliced red onion
½ cup flat-leaf parsley leaves

Make dressing; whisk ingredients together in a small bowl.

Marinate chicken: put meat and ½ cup dressing in a medium bowl. Let sit 30 minutes at room temperature. If using bamboo skewers, soak in water 30 minutes. Add enough water (2 to 4 tablespoons) to the rest of the dressing to thin slightly, then chill. Prepare a grill for medium heat (350° to 450°).

Assemble kebabs: thread 1 peach wedge and 2 chicken chunks onto skewer. Repeat, then add a final peach wedge. Thread remaining skewers the same way.

Cook meat: Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, covered, until browned and chicken is cooked through, about 12 minutes, turning once with a spatula.

Make salad: arrange arugula on plates and sprinkle with onion and parsley. Lay a kebab next to each salad and serve with remaining dressing.

Creamy Lime Slaw

4 green onions
½ head napa cabbage, sliced thinly
½ cup cilantro leaves
2 limes
½ cup pareve Tofutti sour cream
1½ tablespoon sugar
1 teaspoon kosher salt
½ teaspoon pepper

Slice green onions long and on the bias so you have pieces similar in shape to the cabbage. Toss together onions, cabbages, and cilantro in a large bowl.

Zest both limes and juice 1 lime. In a bowl, mix lime zest and juice, tofutti sour cream, sugar, salt and pepper. Pour dressing over cabbage mixture; stir to combine.

Chopped Liver

I don’t care how good your local butcher or take-out shop is, there is nothing like homemade chopped liver. And I’m talking about the real thing, not the vegetarian substitute.

2 (1 pound) packages pre-broiled beef liver
2 hard-boiled eggs
1 onion, chopped and sautéed in 1 – 2 teaspoons oil
½ teaspoon salt
½ teaspoon pepper
½ to ¾ cup mayonnaise

Place all ingredients in a food processor and process with metal blade until smooth. Refrigerate and serve with an assortment of crackers.

Mexican Chicken Stew

A nice change from the usual roast chicken.

4 tablespoons oil
2 chickens, cut into 1/8th’s
2 hot Italian sausages
½ pound smoked turkey, chopped
1 (15 ounce) can tomatoes
1 teaspoon minced garlic
1 onion, chopped
¼ teaspoon cloves
¼ teaspoon cinnamon
1/8 teaspoon pepper
¾ cup white wine
¼ cup capers

In a large Dutch oven, brown chicken in oil. Add sausages turkey and sauté. Add tomatoes, garlic, onion, cloves, cinnamon and pepper. Bring to a boil; reduce heat, cover and simmer for about 15 minutes. Add wine, cover, and simmer an additional hour. Garnish with capers.

Baked Mushrooms

3 pounds mushrooms
1 onion, chopped
½ cup margarine, divided
½ cup flour
½ teaspoon salt
¼ teaspoon granulated garlic
¼ teaspoon pepper
2-1/2 cups chicken broth
1 cup tofutti sour cream
1 tablespoon ketchup

Preheat oven to 350 degrees. Sauté mushrooms and onion in ¼ cup margarine for 5 minutes. Pour into 2 quart casserole/baking dish. Melt remaining margarine and stir in flour, salt, garlic and pepper until smooth. Gradually stir in chicken broth and bring to a boil. Cook and stir for about 2 minutes – until thickened. Stir in tofutti sour cream and ketchup. Mix well. Pour over mushrooms. Cover and bake for ½ hour.

Moroccan Tuna

1 onion, chopped
2 teaspoons minced garlic
1 teaspoon turmeric
1 tablespoon cumin
1 teaspoon red pepper flakes
½ cup cilantro
¼ cup olive oil
¼ cup lemon juice
6 (6 ounce) pieces of tuna
1 cup white wine

In a food processor, combine the first 8 ingredients. Rub this paste over the tuna, cover and refrigerate for at least 2 hours. Preheat oven to 400 degrees and place tuna in a single layer in a baking pan. Pour wine over tuna. Cover and bake for about 20 minutes. Remove cover and bake an additional 10 to 15 minutes. Remove tuna from liquid and cool. Store in the refrigerator and serve at room temperature, garnished with a tomato-cilantro salsa.

Carrot Kugel Variation

The variations on carrot kugel are seemingly endless. Here’s another good one to try.

2 regular-sized jars baby food carrots
2 whole carrots, peeled and grated
2 cups sugar
2 cups flour
2 teaspoons cinnamon
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 cup oil
4 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees. Mix together all ingredients and pour into 9 x 13-inch pan. Bake for about 1 hour.

Coconut Balls Rolled in Chocolate Ganache

This is another use for coconut pound cake that doesn’t drop beautifully from the pan.

1 cup pareve whip
7 ounces semisweet chocolate
Coconut pound cake

Heat whip and chocolate in microwave and stir until smooth. Break off ¼ cup size pieces of cake and roll into balls. Stick with a wooden skewer and dip into melted chocolate covering all sides. Cover a cookie sheet with waxed paper and place chocolate-dipped coconut balls on the waxed paper. When all done, refrigerate until set and store in refrigerator when not serving. Makes about 2 dozen coconut balls.

Tuna Tapenade

1/2 cup jarred pitted green olives
4 tablespoons capers
1 lemon, zested and juiced
1 garlic clove1/2 cup canned pitted black olives , minced
1 tablespoon olive oil
1 (5 to 6-ounce) can tuna, in oil
Kosher salt and freshly ground black pepper
Crostini, recipe follows

Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.

1 baguette
1 tablespoon olive oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.

Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.

Yield: about 24 slices

Veal Marsala

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
A little flour to coat the veal
2 to 3 tablespoons unsalted margarine
2 to 4 tablespoons olive oil
2 large shallots, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala wine
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig
1 tablespoon tomato paste

Sprinkle the veal with salt and pepper and a little flour. Melt 1 tablespoon of margarine and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of margarine and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the shallots and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth, tomato paste and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of margarine into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.