Pea, Dill, + Mint Soup- Linda Freedman Recipe from Fresh India by Meera Sodha,
Indian cooking is quick, so it is best to have all of your ingredients lined up in a row. If you have little cups, shot glass size or larger (better), these help tremendously. You’ll need:
Canola oil
1 Large yellow onion diced
½ inch piece of fresh ginger or ½ t. ground ginger—fresh is a thousand times better
3 cloves garlic crushed (I smash it with a wide knife, then either chop it or use a garlic press
1-2 chile peppers if you like it very hot—I don’t use them, but if I like heat I add siracha. This recipe doesn’t need heat.
2 cups frozen peas or 1 cup of split peas. If you use real peas, not split, soak them in boiling water about 15 minutes ahead of time.
2.5 cups of water or veg broth
2 T lemon juice, or the juice of ½ a lemon
2 t. garam masala
1 cup fresh mint leaves-chopped
1 cup fresh dill-chopped
2 t. cumin seeds (def use seeds, not ground)
A pinch salt.
Heat 2 t. oil in a deep sauce pan Add the onion when hot Fry until translucent but not golden Then add ginger, garlic and chiles if you use them. Stir a minute and add the peas, the water, lemon j and garam masala. Bring to a boil and cook about 5 minutes. Then add the chopped dill and mint adding water if necessary. Cook through on medium to medium-low heat, add salt and lime juice if needed.
While it is cooking, make the tarka. This is a drizzle for the soup, added to the bowl before serving. It isn’t totally necessary but wow, there is nothing like it. A must-try. And it is easy.
I wish I could explain these words, but I can’t. Your guess is as good as mine, but if pressed I would say that a “slug of oil” is about 1.5 Tablespoons.
Tarka Pour a slug of oil into a small frypan over medium heat. When hot, add the cumin seeds and watch constantly, stir with a wooden spatula (preferably). When sizzling, brown, then turn off the burner and take off heat quickly. If it burns toss it and start over again. Burning is bad.
Aunt Rosetta's Broccoli Cheese Pie - Sendic Family
1 9'' pie crust 1 onion chopped 2 1/2 c frozen chopped broccoli 1 c shredded cheddar cheese 3/4 c milk 2 eggs beaten 1/2 tsp salt 1/2 tsp mustard powder 1/2 tsp pepper- optional
Saute onions and put in the crust. Add broccoli, then cheese. Mix remaining ingredients and pour over. Bake 45 min at 375 degrees
Easy Eggplant Parmesan: Mindy Reiss Ingredients: 1 large eggplant, thinly sliced (I try to use organic) 2 cans of french cut green beans, drained (organic best if you can) 1 lb bag shredded mozzarella cheese (you can probably use another kind depending on taste) 2 jars marinara (I use Kirkland Organic) or tomato sauce or crushed tomatoes in sauce Parmesan cheese, optional
Instructions: Pour a thin layer of the marinara sauce on the bottom of a 9x13 lasagna pan, then place one layer of the eggplant, 1 layer of the string beans, 1 layer of marinara, 1 layer of mozzarella and/or parmesan, a layer of the eggplant, a layer of the string beans, a layer of marinara, a layer of cheese, then a third layer of each in the same order Generous top layer of mozzarella (and parmesan if you want). Cover and bake on 350-375 for 1-2 hours depending on your oven. This is a family favorite! B'teavon!
Salmon in Puff Pastry - Adele Feldman Ingredients • 2 packages (17.3 ounces each) frozen puff pastry, thawed • 8 salmon fillets (6 ounces each), Or less with skin removed • 1 large egg • 1 tablespoon water
DIRECTIONS
On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle.
Cut each pastry sheet into two 10x6-in. rectangles.
Place a salmon fillet in the center of each rectangle.
In a bowl, Mix juice of a lemon, some mayonnaise, dill, and a sprinkle of Lawry’s season salt
Brush each piece of salmon with the lemon mixture. Beat egg and water; lightly brush over pastry edges.
Bring opposite corners of pastry over each fillet; pinch seams to seal tightly.
Place seam side down in a greased 15x10x1-in. baking pan; brush with remaining egg mixture.
Bake at 400 degrees for 30 minutes or until pastry is golden brown.
Spinach Quiche - Rebbetzin Michal Cohen 16 ounce bag frozen spinach defrosted and squeezed dry One large onion sliced and sautéed in 2 tablespoons oil 1 pound cottage cheese 1/3 cup Parmesan cheese Two eggs Add all the ingredients to the squeezed dry spinach This can be baked in a pie shell or in a 10 inch round pan 350° oven for 30 minutes
Eggplant margaritas from kosher.com - Tova Jacoby *Main Ingredients* 6 mini eggplants 1 cup quinoa 1/2 teaspoon oil 2 cups water olive oil spray 1 cup marinara sauce 1 cup Mexican blend cheese 3 frozen onion cubes salt pepper
*Prepare the Eggplants*
Preheat the oven to 400 degrees Fahrenheit.
Slice the eggplants in half.
Make an “x” through each eggplant and generously salt it.
Allow the eggplants to sit for 30 minutes. The eggplant will “sweat” water. Remove the “sweat” by dabbing it with a paper towel.
Spray the eggplants with olive oil and grind fresh black pepper over.
Bake the eggplants for 25 minutes.
*Prepare the Quinoa*
Boil two cups of water.
Add 1/2 teaspoon oil and one cup quinoa.
Lower the flame and cook for 15 minutes, until the water is absorbed.
*Prepare the Fried Onions*
Spray a frying pan with olive oil.
Add three frozen onion cubes and fry at medium heat.
*Assemble the Eggplant Margarita*
Top the eggplants with quinoa, marinara sauce, fried onions, and cheese.
Place in the oven for two to four minutes, until cheese is melted.
Vanilla CrinkleCookies - Jean Sadoff Source: Chef Chaya 2/3 cup oil or butter 2 cups sugar 1 T. vanilla 4 eggs 1/4 tsp. salt Mix all of the above Add: 1 box of vanilla pudding 2 tsp. baking powder 3-1/2 cups flour (give or take) until it forms a sticky dough
Mix everything together and chill in fridge for at least an hour. Preheat oven to 350. Roll cookies into balls and dip in powdered sugar. Bake 11-13 minutes.
Mozzarella Sticks - Esther Kleinerman Ingredients: 16oz String Cheese 2 eggs 3 cups bread crumbs Salt to taste Dash of pepper Pinch of garlic Oil Whisk eggs. Dip string cheese in egg then in breadcrumbs. Fry in oil until golden brown. Serve with marinara sauce. Enjoy!
Cheese Noodle Kugel - Lori Small 1lb. medium noodles, cooked 1 lb. farmers cheese 1 pint of sour cream 1 tsp. salt 1 stick butter (or margarine) 1 1/2 cup sugar 6 eggs 1/2-1 tsp. cinnamon 2 tsp. vanilla
Preheat oven to 350 degrees. Grease a 9x13 pan. Combine all ingredients and bake at 350 degrees for 1 hour to 1 1/2 hours or until golden brown on top. Enjoy!!!
No Boil Macaroni and cheese - Orlit Goldman 3 Tbsp oil 1 lb macaroni 1 tsp salt Pinch of pepper 3 cups shredded cheese 4 cups milk
Preheat oven to 350. Spray pan. Combine oil, raw macaroni, salt, pepper and shredded cheese and mix. Pour milk over noodles evenly. Do not stir. Bake for 45 minutes to an hour until golden brown. Enjoy the taste and the lack of dishes to clean up!
Pesto Spaghetti Squash - Jenny Nadoff Ingredients 1 h 40 m 6 servings 1 spaghetti squash, halved lengthwise and seeded 3 tablespoons butter, divided 1 onion, sliced 1 cup kale, stems removed and leaves chopped 4 white mushrooms, sliced 1 teaspoon garlic salt 1 teaspoon Italian seasoning 1 teaspoon red pepper flakes 1 teaspoon olive oil 2 tablespoons prepared pesto 1/4 cup grated Parmesan cheese
Directions 1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. 2. Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside. 3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low. 4. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl. 5. Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Mushroom Onion Quiche Shari Borenstein (Recipe given to me by Chani Tessler)
Makes 2 • 6 onions or less • 2 small cans mushrooms drained • 4 eggs • 12 oz milk • 4 Tablespoons flour • 1 package muenster cheese • Sauté onions until golden. Put in big bowl and add rest of ingredients. Add salt & pepper • Put in 2 pies shells if you’d like • Bake at 350 - 45 minutes to one hour
Tuna croquettes - Randi Loskove 2 ( 12 ounce) cans of white tuna water drained or 4 cans of dark meat tuna drained 2/3 cup unsalted matza meal ¼ cup mayonnaise 4 large eggs ½ teaspoon garlic powder 1/2 teaspoon onion powder ½ teaspoon dried minced onion ½ teaspoon fine sea salt 2 tablespoons canola oil
In a medium size bowl, mix all ingredients together except the oil. Heat oil in a large skillet. When oil is hot , place the patties into the pan. Fry for 3-4 minutes per side until golden brown.
Super Stuffed Double Baked Potatoes - Rivka Zimmerman
Ingredients: Potatoes Butter Milk Spices of your preference Mozzarella Cheese Red Pepper Onions Mushrooms Broccoli Bake Potatoes until soft inside. While they are baking, sautee onions, peppers, and mushrooms. Cook broccoli. Once potatoes are soft, cut down the middle halfway, not going all the way through. Scoop out insides, trying to leave the peel intact! Combine potatoes with enough butter and milk to make creamy mashed potatoes. Add sauteed veggies and broccoli to the mixture, with spices (garlic powder, salt, pepper, paprika) and some shredded cheese. Scoop mixture back into the potato peels, sprinkle cheese on top, and bake at 350F for 10 minutes. Enjoy!
Ingredients 1/2 cup sliced mushrooms 1 tablespoon garlic, minced salt and Pepper to taste 6 eggs (or so)checked and beaten 1 cup spinach 1/2 to 1 cup cheddar cheese, shredded 1/4 cup scallions that are sliced super thin 1/4 cup diced green or red pepper
Instructions 1. Get the frying pan really hot and add the mushrooms in and just let them sizzle. 2.After they’re golden on both sides, add garlic and allow to get fragrant but not burnt. 3.Next,season with salt and pepper and set aside to cool in a medium sized bowl. 4.Mix the eggs, spinach, cheese, scallions and diced green peppers into the mushrooms and garlic . 3. Pour it all into a pie plate or any kinda shallow baking dish and bake (covered with foil) at 400F When I peek in and see the eggs start to firm up (about 10 minutes) I sprinkle a tiny bit more cheese on top and bake uncovered until the cheese gets bubbly.
In my family this is doubled and we don’t measure the vegetables or cheese Enjoy
Baked salmon with everything bagel spice- Beth Alter
Coat salmon in honey mustard and then everything bagel spice. Then add crushed terra chips. Bake around 30 min at 400 uncovered. It’s amazing.
Fish that tastes just like BBQ! Ingredients: 6 Large pieces of already breaded tilapia cut into bite sized nuggets 3/4 cup apricot jelly or preserves 1/4 cup ketchup 1/4 cup teriyaki sauce 2 tsp garlic powder 1 Tbsp white vinegar 1 tsp ginger powder (optional) 1 Pinch of red chili pepper (optional) Directions: Preheat oven to 350 degrees F. Heat a large frying pan, sprayed well with non stick spray. Lay tilapia nuggets side by side without overlapping them. Pan sear for about 2 min on each side or until breading is crispy brown. Place into an oven safe 9”x 13” baking dish. In small mixing bowl, blend together the apricot jelly, ketchup, teriyaki sauce, garlic, vinegar, ginger and chili pepper. Pour mixture over semi fried fish and bake for 15 to 20 min. The fish is ready when the coating has reduced and thickened over the fish, making the nuggets sticky looking. Serve with white rice and steamed broccoli.
( Tip for after the 9 days: This sticky coating works great on chicken wings or spare ribs!)
TUNA SWIRLS – Suzanne Fliegelman
FILLING 1 7 oz can tuna ½ cup sliced celery ¼ cup mayonnaise 1 teaspoon lemon juice ¼ teaspoon salt DOUGH 1 1/3 cups flour 2 teaspoons baking powder ½ teaspoon salt ¼ cup vegetable oil ½ cup milk 1 egg Sesame seeds (optional) DIRECTIONS Sift dry ingredients together. Mix oil and milk together and pour at once into dry mix. Stir with a fork. Roll dough between two pieces of waxed paper into a rectangle. Remove top waxed paper and spread filling on top of dough. Roll up the dough jelly roll style and seal seams at both ends. Place loaf on a cookie sheet (I tear a piece of foil and spray it with Pam then place it on top of the cookie sheet). Brush loaf with scrambled egg and sprinkle sesame seeds on top. Bake in 450 degree oven for 15-20 minutes.
Broccoli Cheese Stromboli – Megan Wulkan
Preheat oven to 400 degrees 1 Ball of pizza dough bought from chalavi (of course you can make your own) 1 cookie sheet 1 onion 1 Tablespoon canola oil 1 tsp garlic powder (fresh is probably better but I cut corners) 12oz of frozen chopped broccoli 1 tsp salt 1/2 tsp pepper 2 Tablespoons pizza sauce 1 & 1/2 cups of shredded mixed mozzarella and cheddar cheese 1 Tablespoon olive oil
Roll out dough on a piece a piece of parchment paper until it is the size of a cookie sheet. Thinly slice your onion and sauté in a frying pan in the canola oil with garlic powder until translucent. Add your frozen chopped broccoli, salt and pepper and sauté just until the broccoli has thawed about 5 to 8 minutes and let it cool, the broccoli will continue to cook the rest of the way in the oven. Spread your pizza sauce over the entire rolled out pizza dough, then spread on your broccoli onion mixture and then sprinkle on the cheese. Fold in the two short sides just about an inch and then tightly roll up the whole thing using the long side. Cut slits on top to prevent it from opening and brush with olive oil generously. Cook for 25 minutes, let it cool a few minutes, slice and enjoy.
Cauliflower Soup – Miriam Meyers
• Sauté one large onion in oil in soup pot • Add one large bag of frozen cauliflower • Add one large, peeled and cubed potato • Cover all with water • Add 3 T of chicken soup powder • Salt and pepper • Bring soup to boil. Lower to simmer for 1 1/2 hours • Puree with immersion blender. Can be frozen
Bourbon Salmon – Becky Zimmerman
1 skinless salmon fillet (2-3 lb) 1/2 cup bourbon 1/4 cup packed light brown sugar 2 T soy sauce 3 cloves garlic, minced 1/2 cup chopped scallions, green only 2 tsp dark sesame oil Cooked rice Preheat oven to 425. Place salmon fillet in a glass 9x13 baking dish. Pour bourbon into mixing bowl. Add brown sugar, until dissolved. Add soy, garlic, scallions and sesame oil. Stir to combine. Pour mixture over salmon (pick up to allow marinade to run under fish). Bake until well cooked and crisp around edges (15-20 min). Let rest 15 min. Serve with rice.
SUPER EASY PIZZA RECIPE – Rivka Goykhman
Crust Ingredients 1 1/3 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 cup milk or milk substitute 2 tbsp vegetable or olive oil
Topping Ingredients: pizza/tomato/marinara sauce vegetables of your choice (mushrooms, tomatoes, onions, peppers) sliced thinly shredded cheese
Directions: 1. preheat oven to 400F 2. mix dry ingredients and then add the wet ingredients 3. knead dough 4. roll out dough on a floured surface 5. prebake the dough (prior to toppings) on a pizza stone or baking sheet for 8 minutes 6. add toppings (sauce, veggies, cheese) and bake for an additional 15 minutes or until crust is golden
NOTES: you can use a mix of whole wheat and regular flour Each pizza serves approximately 2-4 people depending on age (adult or kid)
"Everything but the bagel" Baked Potato Bar—Joy Zimmerman • Take Russet potatoes, leaving the peel on and wash them well. • Dry them off and poke slits throughout the potato with a small knife • Put on a microwave safe dish or bowl. • Spray with olive oil spray and coat with everything seasoning (we like the trader joes Everything but the bagel seasoning) and a bit of course kosher salt.... • Microwave on high for 7-10 minutes (time varies per amount of Potatoes) or until you can easily put a fork through each Potato. • Cut in half and serve with lots of toppings! We like: Sour cream, shredded cheese, guacamole, salsa/ketchup and green onions. Enjoy!
1 (12 ounce) package egg noodles 1/4 cup chopped onion 2 cups shredded Cheddar cheese 1 cup frozen green peas 2 (5 ounce) cans tuna, drained 2 (10.75 ounce) cans condensed cream of mushroom soup 2 cups crushed potato chips
Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water according to package. Drain. Preheat oven to 425 degrees F. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, 1 cup potato chips, peas, tuna and soup. Transfer to a 9x13 inch baking dish, and top with 1 cup potato chip crumbs and remaining 1 cup cheese. Bake for 20 minutes in the preheated oven, or until cheese is bubbly.
Healthy Cheesy Zucchini - Chana Hymowitz
1) Sauté Zucchinis and onions in Trader Joe’s (or any) tomato sauce 2) Add some spices like salt, pepper, minced garlic, and basil. 3) Once all vegetables are soft, remove from pan and place on individual microwaveable plates. 4) Add cheese and melt it in microwave. 5) Enjoy!!
Ingredients • 1 cup Cherry Tomatoes, sliced • 1 cup Cucumber, chopped • 3 Green onions, sliced thin • 1 cup Radish, sliced thin • 1 Handful of chopped fresh dill • 1 Handful of chopped fresh parsley or cilantro • 2 oz. Crumbled Feta • 1/4 cup Mayo • 1/2 Lemon, squeezed (and for serving) • 1/2 tsp. Shawarma seasoning • 1/4 tsp. Salt • 1/4 tsp. Pepper Instructions 1. Add the tomatoes, cucumber, green onion, radish, dill, parsley or cilantro and feta in a large bowl 2. In a bowl, mix the mayo, lemon juice (same some for serving), shawarma seasoning, salt and pepper 3. Pour the dressing over the salad and squeeze a bit more lemon over the salad 4. Serve with some lemon wedges on the side and crunchy pita chips!
Jamie Geller’s Cauliflower “Mac” and Cheese – Leslie Goldmeier
Ingredients • 1 small head cauliflower cut into small florets about 5-6 cups • 1/2 small onion, diced • 1 teaspoon olive oil • Kosher salt • Freshly ground black pepper • 1/4 cup (Passover) panko • 2 tablespoons parsley • 1 teaspoon paprika • 2 tablespoons butter • 2 tablespoons flour • 1 1/4 cups milk, (whole milk or coconut is best) • 1/2 teaspoon granulated garlic • 1 teaspoon mustard (optional) • 1/2 teaspoon paprika • 2 1/2 cups grated extra sharp cheddar cheese (reserve 1/2 cup)
Preparation 1. Preheat oven to 400°F. Place cauliflower florets on a baking sheet, mix with diced onion and oil, sprinkle with salt and pepper. Roast for 20-25 minutes tossing half way through until browned. 2. Lightly toast panko in a frying pan or oven and toss with parsley and paprika. 3. Warm the milk in the microwave, so it is just heated through (this helps prevent the cheese sauce from clumping). Heat a medium saucepan over medium med-high heat. Add 2 tablespoons butter and flour then whisk for 2 minutes (until a smooth roux is made), add milk and continue whisking until sauce thickens. Once smooth add salt and pepper and other spices. Then add the cheese reserving 1/2 cup. Mix with spatula and add cauliflower, stir gently. Now add the reserved cheese, mix just enough to evenly distribute. 4. Place mixture into a 8x8 inch greased casserole dish and cover with panko mixture. Bake in oven for 20 minutes until toasty and bubbly.
6 large zucchini 2 large sweet onions 2 heads garlic 1&1/2 -2 boxes veg broth or 6-8 cups water plus two parve chicken soup cubes
Slice the zucchini lengthwise -don’t need to peel -roast in 400° oven for about half an hour turning halfway through (spray the pan and the zucchini with a cooking spray and sprinkle with garlic salt)
Sauté the two onions for about 20 to 30 minutes in 2 tablespoons oil & sprinkle with garlic salt
Cut off the top of the heads of garlic so that the cloves are exposed, drizzle with oil and wrap well in foil and place in oven together with the roasting zucchini (these might need a little longer than the half hour that the zucchini needs) When it’s ready, they will be soft and you can squeeze the cloves right out of the top of the head.
Purée all the ingredients together with the vegetable broth or the water with the parve cubes as desired, add 1 cup of milk and adjust seasoning. makes eight servings.
Spaghetti Squash Alfredo – Racheli Roth
Ingredients: 1 whole spaghetti squash, about 3 pounds 1/2 cup butter 1 cup heavy cream 1 clove garlic, minced 1/2 teaspoon cracked pepper 1/4 teaspoon salt 2 cups shredded Parmesan
Cut a spaghetti squash length-wise and scoop out the seeds. Spray the inside with olive oil spray (or brush some olive oil in it). Turn it over so the skin is facing up and poke some holes in it. Put the squash in the oven at 400 degrees for 40 minutes. Let cool then gently use a fork to remove the insides. It should come out looking like spaghetti.
Next, make the sauce: 1. Melt the butter in a sauce pan over medium heat. 2. Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer. 3. Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy. 4. Pour sauce over spaghetti squash and enjoy. Serve warm!
Tasty Green Beans – Rachel Miller
2 lbs. frozen/fresh green beans 1/3 cup soy sauce 1/3 cup olive oil 1/4 cup sugar sesame seeds
Put green beans in a pan. pour in other ingredients. Stir it up. Bake covered 1/2 hour (or so) at 350 degrees.
Banana Chocolate Chip walnut loaf – Adele Feldman
Ingredients • 1 ½ cup all-purpose flour (190 grams) • 1 teaspoon cinnamon • 1 teaspoon baking soda • ½ teaspoon salt • ¾ cup sugar (95 grams) • ⅓ cup oil* (80 milliliters) • 4 medium or 3 large bananas, over ripe • 2 eggs • 2 teaspoons vanilla • 1/4 C chocolate chips or craisins • 1/2 C chopped walnuts
Instructions 1. Preheat the oven to 350°F or 175°C. 2. Whisk together flour, cinnamon, baking soda, and salt to a mixing bowl. 3. Add sugar, oil, bananas, eggs, and vanilla to the bowl. Mix until everything is well incorporated. 4. Add choc chips, walnuts and/or craisins 5. Pour into a parchment lined bread pan. 6. Bake for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean. 7. Let the loaf cool in the pans for about 10 minutes before moving to a cooling rack. If using smaller tins it makes 2 loafs and it freezes well.
Pizza Quiche – Marcy Segal I pie shell 8 oz grated cheese 3/4 c milk 1 1/2 c pizza sauce 3 eggs salt and pepper Spread sauce on bottom of pie crust. Mix all the rest of ingredients together and pour in. Add a little sauce on top. Bake @ 350 for about an hour.
Cong. Adas Yeshurun 3050 W. Touhy Chicago, IL 60645
