Asian Salad

SALAD

lettuce

carrots, grated

2 celery stalks, finely diced

1 avocado (or 1/2 avocado)

1/2 cup mandarin oranges

2 tbsp toasted sesame seeds

1/4 cup roasted peanuts

DRESSING (for 4)

4 tablespoons sesame oil

2 tablespoon lemon juice

2 tablespoon honey

4 teaspoons soy sauce

2 teaspoon grated ginger (or a dash of powdered)

dash of garlic powder

salt to taste 

Broccoli, Cheddar & Quinoa Gratin

INGREDIENTS

2 cups vegetable broth or water
1 cup quinoa, rinsed (or double quinoa and broth)
16 ounces broccoli florets
2 tbsp olive oil
¾ tsp salt
¼ tsp red pepper flakes
8 ounces (about 2½ cups) freshly grated cheddar cheese, divided
1 cup low-fat milk
½ tbsp butter or 1½ tsp olive oil
1 clove garlic, pressed or minced
1 slice whole wheat bread

INSTRUCTIONS

• Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
• To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
• To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
• To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
• Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
• Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
• Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

Karen Keefer Pasta

8 oz pasta

½ cup cashews (slightly roasted)

sesame seeds (lightly toasted with garlic)

2-3 tbsp soy sauce

2 tbsp sesame oil

1-2 tbsp hot oil

ginger (fresh)

scant ¼ tbsp coriander, cumin, garlic
fresh scallions on top (optional)

Persian Rice With Barberries (Zereshk Polow)

Ingredients

(this is a double recipe):
1 cup rice (jasmine or another long-grained variety)
1 cup dried barberries
5 tbsp white sugar
4 tbsp saffron water*
10 tbsp butter
1/4 tsp advieh spice
sea salt to taste


*to make saffron water:

• Put equal amounts of saffron & white sugar in your mortar and grind together using the pestle.
• Add some boiling water to the saffron mixture (4 tbsp to about 1 tsp  saffron and 1 tsp sugar) and pour into a spice bottle. 
• Cover & give it a nice shake.
• Open the lid and let it cool down to room temperature.
• Store bottle in the fridge and use as needed.

Directions

Rice:

• Wash rice several times until water runs clear
• Soak rice with salt to taste for at least an hour
• Bring a pot of water to a boil add salt to taste and add drained rice
• Once boiling, cook 10 minutes
• While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir
• Check the rice to make sure it is cooked. It should be soft and cooked but not mushy.
• Drain rice in colander.
• Rinse with cold water to stop the cooking process.

Barberries:

• Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
• Rinse barberries after soaking.
• In a skillet melt 1 tbsp of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.
• You will see that they will start to plump up! Add 1 tbsp saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.

Main Dish:

• Melt remaining butter in a heavy pot, stir in 1 tbsp saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.
• Sprinkle advieh and top with some barberry mixture.
• Repeat layers until the last layer is rice, reserving about 1/2 of a cup of barberries for garnish.
• Create 3-4 holes in the rice with the bottom of your spoon.
• Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
• Melt 2 tbsp of butter and mix with 2 tbsp of Saffron water and 2 tbsp of water. Pour all over rice.
• Cover tightly and cook 1 hour on low.
• Serve rice in a platter and top with the reserved barberries

Eileen's Sweet Potato Cassarole

Sweet Potatoes
2 cans sweet potatoes (drained)
1/4 c bourbon
2 c sugar
1 t salt
1 t vanilla
1/2 t cinnamon
4 eggs (beaten)
1/2 stick margarine (melted) (calls for 1 stick)
1 c milk
  

Topping
1 c brown sugar
1 c chopped pecans
1/2 c flour
1/2 stick margarine (melted)

• Mix all of the ingredients for the sweet potatoes together - I use a potato masher
• Pour into 9x13 baking dish
• Mix all of the to topping ingredients together and sprinkle evenly on top of the sweet potatoes
• Bake at 375 for about an hour or until the dish isn't too wiggly in the middle
• As it cools, it will become a bit more firm, so be sure not to overcook it

Thai Red Curry with Vegetables

INGREDIENTS

• 2½ cups brown jasmine rice or long-grain brown rice, rinsed
• 2 tablespoons olive oil
• 2 small white onions, diced
• pinch of salt, more to taste
• 2 tablespoon finely grated fresh ginger or ½ teaspoon powdered ginger
• 3 cloves garlic, pressed or minced
• 2 bell peppers (any color), sliced into thin 2-inch long strips
• 1 zucchini, sliced into 1/2 coins
• 1 cup carrots, peeled and sliced on the diagonal into ¼-inch thick rounds
• 3 potatoes (diced and boiled)
• ¼ cup (or more) Thai red curry paste
• or 1 1/2 tbsp curry powder mixed with equal parts water, oil, and tomato paste
• 2 cans regular coconut milk (maybe use one can)
• 1½  cup water (if too thick)
• 3 cups spinach
• 3 teaspoons brown sugar
• 1½ tablespoon tamari or soy sauce
• 1 tablespoon rice vinegar
• Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
• Tofu and/or Chicken

INSTRUCTIONS

1. Make rice in rice cooker
2. Boil potatoes
3. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add a tablespoon of oil. Add the onion and a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
4. Add the peppers, carrots, zucchini and potatoes. Cook until they are fork-tender, 5 minutes (or more), stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
5. While that is cooking, cook (panfry) the tofu and/or chicken on the side.
6. Add the coconut milk, water, spinach and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking, about 5 to 10 minutes, stirring occasionally.
7. Meanwhile, add some sauce to tofu and/or chicken so it can start marinating while the curry cooks.  
8. Remove the pot from the heat and season with rice vinegar and soy sauce. Add salt (I added ½ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add 1 teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Sweet Corn and Black Bean Tacos

INGREDIENTS

Corn and feta salad

• 2 ears of corn, shucked (about 2 cups fresh corn kernels)
• ¼ cup chopped cilantro
• 3 medium red radishes, thinly sliced into small strips
• 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
• 1 medium jalapeño pepper, seeded and minced
• 1 tablespoon olive oil
• ¼ teaspoon sea salt
• ½ to ⅔ cup crumbled feta, to taste (optional)

Black beans

• 2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)
• 1 tablespoon olive oil
• 1 small yellow or white onion, chopped
• 1 tablespoon ground cumin
• ⅓ cup water
• Salt and black pepper, to taste

Everything else

• 10 small round corn tortillas (gluten free for gluten-free tacos)
• 1 large avocado, sliced into thin strips
• Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

INSTRUCTIONS

1. To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you'd like. Set the bowl aside to marinate while your prepare the beans.
2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve.
3. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
4. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

Grandma's Matzo Ball Soup

INGREDIENTS

Soup

• 2-3 lbs chicken (optional)
• 9 cups water
• 3 carrots - cut into thin coins
• 2 celery stalks - cut into thin slices
• 1 onion - diced
• 1 parsnip - cut unto thin coins
• 1 tomato - blanched and torn into pieces (including the seeds)
• parsley
• oil
• 1 bay leaf
• 1 tbsp salt (or to taste)

Matzo Balls

• 2 packets matzo ball mix
• eggs
• oil
• matzo meal ( to make the matzo balls heavier)

INSTRUCTIONS

Bring water to a boil.  

If cooking chicken, add chicken to water and cook until foam forms on top of the water.  Skim the foam off of the top

Add vegetables, parsley, bay leaf, and salt.  I like to tie up the parsley in a bunch so I can get the flavor from it and remove the actual parsley before we eat.

Bring to a boil then simmer with the lid on for 60-90 minutes.

While the soup is cooking, begin make the matzo balls so they have time to cool in the refrigerator as per the instructions on the box.  Add a bit of matzo meal if making the matzo balls a bit harder.  

Enjoy!

Tzimmes

INGREDIENTS

• 2.5 lbs sweet potatoes - cut into 1 inch cubes
• 2 lbs carrots - non-baby carrots cut into very thick coins, diagonally
• 8 oz prunes - cut into bite sized pieces
• 3 apples (optional) - cut into bite sized pieces
• 1 onion - chopped very small
• 1 cup orange juice
• 1/4 cup honey
• 1/4 cup brown sugar 
• 1 tsp cinnamon
• 1 tsp salt

INSTRUCTIONS

Sautee onions

Add all ingredients into a pot and stir.

Cook covered on low for 1 hour, stirring occasionally.

Move into a lasagna pan with tin foil on top and cook at 350 for 1 hour.  Mash a bit to get the stewier texture.  Remove tin foil and cook for another 15 minutes.  

Chicken (or Chickenless) Pasta Bake with Spinach & Parmesan

INGREDIENTS

1 pound pasta, such as fusilli
Coarse kosher salt
1 tablespoon olive oil
1 pound chicken breast, diced into 1-inch pieces (optional) (or fake chicken breast)
Freshly ground black pepper
10 ounces baby spinach, about 8 packed cups, roughly chopped
2 shallots, diced 
1/4 cup unsalted butter (1/2 stick) 
1/3 cup flour 
2 cups 2% milk
1 cup nonfat yogurt
1 cup grated Parmesan cheese, divided
1 lemon, zested (or lemon juice)
1 tbsp paprika

INSTRUCTIONS

Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish, or two 9x9-inch baking dishes.

Heat a large pot of water to boiling. Salt generously. Add the pasta and cook according to package directions. When it reaches al dente, drain.

Heat a deep sauté pan over high heat and add the olive oil. When it shimmers, if adding chicken: add the chicken pieces and sprinkle lightly with salt and pepper. Cook for about 2 minutes, not moving the pieces and letting them brown, then stir and brown the other side. Add the chopped greens, letting handfuls wilt down first if necessary, and cook just until half wilted. Spread in the prepared baking dish (or divide between two dishes). Add the diced shallots and toss.

Wipe out the sauté pan and return to medium heat. Add the butter and melt. Whisk in the flour and cook for 3 minutes. Slowly whisk in the milk, whisking vigorously to avoid lumps. Cook for 3 to 5 minutes, whisking constantly, until the sauce thickens. Remove from the heat and stir in the yogurt, 3/4 of the Parmesan cheese, paprika and lemon zest. Add 1 teaspoon salt and a generous quantity of black pepper.

Toss the pasta with the chicken and spinach in the baking dish (or dishes) and mix thoroughly. Pour the sauce over top and mix (or mix it in). Sprinkle the top with the remaining Parmesan cheese.

Bake for 25 minutes or until hot through and slightly browned on top.

Freezing Instructions

• To freeze one pan of this casserole, bake and then let cool completely. Cover tightly with a layer of plastic wrap and then foil. Freeze for up to 3 months.
• To bake from frozen: Heat the oven to 400°F. Remove plastic wrap but cover again with foil. Bake for 1 to 1 1/2 hours or until hot through, then uncover and bake for 15 minutes or until the top browns slightly.
• To bake from the refrigerator: Thaw the pasta bake in the refrigerator overnight. Heat the oven to 400°F. Remove plastic wrap but cover again with foil. Bake for 30 minutes or until hot through, then uncover and bake for 15 minutes or until the top browns slightly.

Empanadas

Recipe to come...

Hamentashen

Recipe to come...

Orzo

Recipe to come...

Babkalah

Recipe to come...

Vegetarian Shepherds Pie

Serving 8 as a main dish

Ingredients

• 6 potatoes potatoes and/or cauliflower
• 3/4 cup greek yogurt
• 2 tablespoons butter or butter spread
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• 2 tablespoons olive oil
• 1 large onion, chopped fine
• 2-3 large ribs of celery, chopped fine
• 1 large carrot, chopped fine, about 3/4 cup 
• 2 tablespoons garlic
• 1 cup green beans
• 1 cup mushrooms
• 1 cup corn, thawed if frozen
• 1 cup peas, thawed if frozen
• 2 packages Trader Joe's "beef" crumbles
• 2-4 tablespoons tomato paste
• 1 cup of water
• 1 teaspoon each dried basil, oregano and thyme
• 1 teaspoon sweet paprika
• 1- 14.5 ounce canned diced tomatoes

Directions

Heat oven to 350 degrees

• Boil potatoes until tender.  Blend in food processor with butter and greek yogurt.
• Sautee/cook all of the vegetables in a large pan (onion, celery, carrot, garlic, green beans, mushrooms).  Blend in food processor.
• Cook peas and corn in large pan.  Add "beef" crumbles.  Then add tomato paste,  diced tomatoes, water, and spices.
• In a large bowl, mix beef mixture with processed vegetables.
• Layer beef and vegetables in the bottom of a casserole dish.  Layer potatoes on top of beef and vegetables.
• Bake for 30 minutes or until top is golden.  (Maybe cover with foil for the last 10 minutes)

Risotto

OMG yum.


INGREDIENTS

• 1 cup risotto
• 3ish cups veggie stock
• mix-in veggies (mushrooms, brussels sprouts, etc.)
• 1 onion
• 1 tbsp. garlic
• spices (basil, rosemary, thyme, oregano, any other spices)
• olive oil
• 1 tbsp butter
• 1/2-1 cup parmesan cheese 

DIRECTIONS

Prepare (sauté) all of the mix-ins (veggies like mushrooms, brussels sprouts, etc.) beforehand, on the side.

Sauté the onion, then add the garlic in olive oil and butter in a large saucepan with high walls.

Add the dried spices and dry risotto.  Cook for 2-3 minutes while stirring.

Add a ladle of veggie stock and stir.  Repeat.  A lot.  Until the risotto is fork tender which should be about 25 minutes.

Once it is the right consistency, add the mix-ins, then the parmesan and mix it all up.

Enjoy!

Stuffed Peppers

Ingredients

1 tablespoon salt
4 large bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
15 oz can black beans, drained, rinsed
14.5 oz can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
8 oz shredded Mexican cheese

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Directions

• Preheat oven to 350 degrees F
• Bring a large pot of water and 1 tablespoon salt to a boil; cook bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
• Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.