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Favorite Recipes

Winter is almost upon us...I think. With the wonderful weather we’ve been having, it’s hard to tell! Thank you, Hashem! Alas, I’m sure it won’t last, so for those inevitable days when you’re stuck indoors, and have decided to cook and bake up a storm only to discover you are missing several ingredients, I thought it would be nice to have a list of substitutions on hand. I came across one in an article by Lisa Gutierrez in the Baltimore Sun. [See sidebar.] For a more comprehensive list, you can go to any internet cooking site. And now, for the “meat-and-potatoes” of this article:

Vegetable Pasta with Goat Cheese

1 lb. pasta (your favorite)

1 T. extra virgin olive oil

2 medium onions, coarsely chopped

2 medium cloves garlic, minced

1 medium zucchini, coarsely chopped

1 small red pepper, coarsely chopped

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. fresh basil, slice in thin strips

1 T. fresh thyme leaves

4 oz. fresh goat cheese, crumbled

Cook pasta according to package instructions. Meanwhile, sauté onions for 5-7 minutes, in a large skillet. Add the garlic for another 3-5 minutes. Then add the vegetables for another 6-8 minutes and finish by adding the rest of the ingredients except for the cheese, for 7-10 minutes longer. Remove from heat and set aside. Drain the pasta and place in a large serving bowl. Add the sautéed vegetables and goat cheese and stir gently until well mixed. Serve with a green salad tossed with a light vinaigrette. Serves 4-6 people, depending on how hungry your family is!

Shepherd’s Pie Made Easy

1/2 lb. ground beef

1 cup chopped onions

2 tsp. minced garlic

2 c. sliced baby carrots

2 c. frozen peas

1 c. beef broth

4 c. prepared instant potato flakes (prepared according to directions)

Dash of paprika

Preheat oven to 375º. In a large skillet, preferably nonstick, cook the beef over medium heat, stirring with a wooden spoon to break up the meat, or a spoon that won’t scratch the skillet, 4-5 minutes or until no longer pink. Add the onions and garlic; cook and stir until onions are softened. Add the carrots and peas and cook until vegetables are tender, about 5-6 minutes. Add the broth; bring to a boil and lower heat. Let simmer till liquid is absorbed, about 10 minutes. Transfer mixture to a 9x12 foil pan. Top mixture with prepared potato flakes, spreading and fluffing with a fork. Sprinkle with paprika. Bake until heated through, 20-30 minutes. Serves 8-10. Note: For a touch of gourmet, make real mashed potatoes for the topping.

Tip: Use extra lean chopped meat to lighten the calories!

Tip: Use frozen chopped onions, ready-minced garlic, and frozen peas and carrots to make it easier on yourself.

Zesty Chicken Salad

2/3 c. mayonnaise

1 small red onion, finely chopped

2 stalks celery, finely chopped

1 tsp. lemon zest

1 T. fresh lemon juice

1 tsp. garlic powder

1 tsp. kosher salt

1/4 tsp. fresh cracked black pepper or to your taste

4 c. cooked chicken, chopped

In a large bowl mix the first eight ingredients together. Add chicken and gently mix. Can be made up to 6 hours ahead. This is great on sandwiches or with parve Caesar salad. Note: This chicken salad is exceptionally good if you use grilled chicken instead of cooked chicken!

Russian Chicken

1 8-oz. jar French dressing

2 T. sweet pickle relish

2 T. lite mayo

1 chicken cut in 1/8s

Mix the first 3 ingredients together in a large mixing bowl or large Ziploc bag. Add the chicken pieces and toss till well coated. Place on a cookie sheet that has been greased lightly, or lined with parchment paper. Preheat oven to 350 º. Bake chicken for 55-65 minutes uncovered. Note: Leftover dressing mixture which has come in contact with raw chicken cannot be saved.

Stir Fried Broccoli and Red Pepper Strips

1 bunch broccoli

1 red pepper, sliced into thin strips

2 T. olive oil

2 T. margarine or butter

2 cloves garlic, minced

2 T. pine nuts, toasted

1/2 tsp. kosher salt

1/4 tsp. black pepper, preferably fresh cracked pepper

In a large skillet, sauté broccoli in olive oil and margarine about 5 minutes. Add the peppers, minced garlic, and pine nuts, and stir-fry 2-3 minutes or until vegetables are tender, yet crisp.

Walnut Cookies

1 c. margarine, softened

2 c. brown sugar

2 eggs

1/2 tsp. almond extract

1/2 tsp. vanilla extract

3 1/2 c. sifted flour

1 tsp. baking soda

1/8 tsp. salt

1 c. walnut pieces

In a mixing bowl, cream the margarine and sugar. Add the eggs and extracts, and mix until combined. Add the flour, baking soda, and salt, and mix until well combined. Fold in the walnut pieces last. On wax paper, roll the dough into a cylinder about 3 inches across and 18 inches long. Cut in half lengthwise and wrap in wax paper. Refrigerate overnight or freeze for several hours. Preheat oven to 375º. Cut the dough into 1/8 inch thick slices and place on cookie sheet lined with parchment paper. Bake until slightly brown around the edges, 8-10 minutes. Cool on wire racks. Keep in tightly closed container to retain crispness.

Sidebar

Dry Ingredients

1 tsp. baking powder = 1/3 tsp. baking soda and 1/2 tsp. cream of tartar

2 oz. semisweet baking chocolate = 1 oz. unsweetened chocolate and 4 tsp. sugar

1 cup confectioner’s sugar = 1 cup granulated sugar plus 1 T. cornstarch, mixed well

1 cup granulated sugar = 1 3/4 cup confectioner’s sugar

1 cup cake flour = 1 cup minus 2 T. all-purpose flour

Liquid and Fat

1 cup corn syrup = 1 cup sugar and 1/4 cup liquid, or 1 cup honey

maple syrup = an equal amount of corn syrup

1 cup half and half = 7/8 cup milk and 1/2 T. butter or margarine, or 1 cup undiluted evaporated milk

1 cup heavy cream = 3/4 cup milk and 1/3 cup butter or margarine

8 oz. cream cheese = 8 oz. cottage cheese blended with 1/4 cup margarine

1 cup sour cream or 1 cup of buttermilk = 1 cup plain yogurt

Spices

1 tsp. allspice or cardamom = 1/2 tsp. cinnamon and 1/2 tsp. ground cloves

1 tsp. dried basil = 1/2 tsp. oregano and 1/2 tsp. thyme

1 T. fresh herbs = 1 tsp. dried herbs

1 tsp. fresh lemon juice = 1/2 tsp. vinegar

1 tsp. cayenne pepper = 1/2 tsp. paprika and 1/2 tsp. chili powder

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Article List - January 2007