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Recipe Corner

Recipe Corner

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Graham Streusel Cake - 10/10/15 (Binah Magazine)

CAKE:
6 eggs
2 c sugar
3/4 c oil
1/2 c orange juice
2 tsp baking powder
1 tsp vanilla
2 1/4 c flour

GRAHAM STREUSEL:
1 c finely ground graham crackers (about 1 packet)
1/2 c brown sugar
1 tsp cinnamon
3 Tbs oil

Preheat oven 350º.
Mix streusel ingredients together. Set aside.
Beat the eggs and add the sugar. Add the rest of the ingredients in order and mix to combine.
Spray a bunt pan with cooking spray and pour in half the cake batter. Sprinkle half the streusel on top. Add the rest of the batter and top with remaining streusel. Gently swirl batter with a fork (do not mix). Bake 55 minutes.

Tzimmes Puffs - 10/3/15 (Kosher by Design)

18 puff pastry squares or 1 17.5-oz box frozen puff pastry squares, defrosted.
1 1/2 c firmly packed sweet potatoes
1 c frozen carrot coins or baby carrots

1/4 c whole berry cranberry sauce
1 8-oz can crushed pineapple, drained
2 Tbs flour
1 Tbs dark brown sugar

Preheat oven 400º. Line muffin tin. Lay out puff pastry squares or cut each sheet into 9 squares.
Mash sweet potatoes. Combine with carrots, cranberry sauce, pineapple, flour, and brown sugar. Place a heaping tablespoon into the center of each pastry square. Moisten edges of each square with water. Gently stretch dough and pull the two sets of opposite corners so they almost meet int the center. Let tips flop over; they'll open as they bake.
Place each pastry packet into the cup of a muffin tin. Bake 20-25 minutes. Serve warm.

Gefilte Fish Balls - 9/26/15

2 parts onion, medium diced
1 part carrots, sliced
1 part celery
1 or 2 cans tomato sauce (depending on amt of veggies; enough to cook balls in)
dried basil
black pepper
1 defrosted gefilte fish

Saute onion, then carrots and celery. Add tomato sauce, basil and pepper to taste. Cover pot till it boils then shape gefilte fish into balls and add to pot. Cover till boils again, then let simmer for 1 hour.

Pineapple-Maple Glazed Salmon - 9/19/15 (Kosher by Design)

6 (6oz) salmon fillets
1/4 c maple syrup
1/4 c crushed pineapple, squeezed dry
3 Tbs soy sauce
2 Tbs dijon mustard
1 Tbs olive oil
2 cloves garlic, minced

Preheat oven 375º. Mix all sauce ingredients together and pour over salmon. Bake, uncovered, for 15 min.

Honey Cake - 9/12/15

4 eggs
1 c sugar
1 c oil
1 lb (1 1/2 c) honey
3 c flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp all-spice
1 c orange juice

Preheat oven 350º. Beat eggs and sugar. Add oil and honey and combine well. Add dry ingredients alternately with orange juice. Pour in ungreased tube pan and bake 1 hr.

Apricot-Teriyaki Glazed Roast Beef with Vegetables - 9/5/15 (Kosher by Design)

2 acorn squash, with skin, seeded and cut into 2" chunks
2 large sweet potatoes, with skin, cut into 2" chunks
1 c fresh or frozen cranberries
1 large red onion, cut into chunks

1/4 c olive oil
1/2 tsp fine sea salt

4-5 lb silver tip roast beef or rib eye roast, washed and patted dry

1 (12oz) jar good quality apricot preserves
1/4 c teriyaki sauce
1 Tbs yellow mustard
1/4 tsp ground ginger

Preheat oven 400º. Place acorn squash and sweet potato chunks into a large roasting pan. Sprinkle on the cranberries and scatter the chunks of red onion. Drizzle the vegetables with olive oil and salt. Place the roast beef on top of the vegetables; do not use a rack.

Mix together apricot preserves, teriyaki, mustard, and ginger. Pour over top of meat, allowing sauce to run down the sides.

Roast, uncovered, for 30 min. Reduce heat to 350º. Bake 1 1/2 - 2 hrs or until desired degree of doneness. Allow meat to stand for 15 min before slicing to allow juices to settle back into the center. Serve with veggies.

Carmelized Chicken - 8/29/15

4 chicken quarters
salt and pepper
1 purple onion, cut into strips
3 white onions, cut into strips
3/4 c honey
2 Tbs apple cider vinegar

Preheat oven 450º. Sprinkle chicken with salt and pepper and bake 1/2 hr. Turn oven down to 350º and bake another 1/2 hr. Meanwhile, fry onions in honey and vinegar until caramelized. Pour over chicken and bake another 1/2 hr.

Spinach Salad - 8/22/15

2 packs bagged baby spinach
1/4 c oil
2 cloves garlic, crushed
1/2 c vinegar
1/2 c sugar
1 Tbs peanut butter
1 Tbs soy sauce
dash salt and pepper
slivered almonds
ramen noodles
sunflower seeds

Roast slivered almonds, ramen noodles and sunflower seeds until light brown. Mix together dressing ingredients and pour over spinach. Sprinkle in crunch.

Ginger Crinkle Cake - 8/15/15 (Kosher by Design)

CAKE:
1 c margarine
1/2 c packed brown sugar
2 eggs
1 c mild flavored molasses
1 c water
3 c flour
2 tsp cinnamon
2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda

GLAZE:
1 c sifted confectioner's sugar
1/2 tsp vanilla
1 Tbs water

Preheat oven 350º.
Beat the margarine for 30 seconds on medium speed. Add the brown sugar and beat until light and fluffy. Add the eggs and molasses and beat for 1 minute.
Combine flour, cinnamon, ginger, baking powder and baking soda. Slowly add mixture alternating with the water. Beat after each addition until combined.
Pour into a greased and floured bundt pan. Bake 45-50 minutes. Cool in pan. When completely cooled, remove from pan and prepare the glaze.
Combine glaze ingredients and mix thoroughly. You want to be able to drizzle it, but keep it as thick as possible for a nice heavy glaze. If needed, add 1/2 tsp of water at a time to thin. Spoon over cake.

Zucchini Soup - 8/8/15

5 zucchinis, sliced
1 potato, peeled and cubed
1 onion
1 garlic clove
salt

Steam zucchini and potato until soft. Saute onion and add to pot. Add garlic and puree. Add salt to taste.
Optional: Save sauteed onion to sprinkle on top of soup.

Grilled Vegetables - 8/1/15 (Binah Magazine)

1 medium zucchini
1 medium yellow squash
1 red, yellow, and orange pepper
1/2 purple onion

2 Tbs olive oil
1/2 tsp salt
1/2 tsp pepper
1 Tbsp parsley flakes
1/2 tsp minced onion

Preheat oven 400º.
Slice veggies into thin strips and lay flat in a 9x13" baking dish. In a small bowl, combine oil, salt, pepper, parsley, and minced onion. Pour over veggies and toss well to coat. Bake 40 minutes, uncovered, mixing once halfway through.

Pepper Pasta Salad - 7/25/15

1 box fettechini
1 onion
1 red pepper
1 green pepper

1/2 c soy sauce
1/2 c oil
1/2 c sugar

Cook pasta. Cut onion and peppers into strips and saute. Add to pasta. Combine dressing ingredients and pour over pasta right before serving.

Moist Chocolate Cake - 7/18/15 (on back of Hershy's cocoa)

1 3/4 c flour
2 c sugar
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 c milk/non dairy milk
1/2 c oil
2 tsp vanilla
2 eggs
1 c boiling water

Preheat oven 350º. Mix dry ingredients together. Add in milk, oil, vanilla, and eggs and mix until smooth. Pour in boiling water and mix until smooth - batter will be thin. Pour into 9x13" greased baking pan. Bake 30 min.

Potato Kugel - 7/11/15 (Spice & Spirit)

2 medium onions
6 eggs
4 Tbs oil
12 medium potatoes
2/3 c flour
1/2 tsp baking powder
1/2 tsp pepper
2 1/2 tsp salt

Preheat oven 350º.
Shred onion and blend with eggs and oil. Transfer to mixing bowl. Shred potatoes and mix with onion mixture. Add flour, baking powder, salt and pepper and mix.
Place in greased 9x13" pan and bake 1 hr & 40 min.

Chicken Oreganata - 7/4/15 (Kosher by Design)

2 plum tomatoes, diced
1 c grape tomatoes, halved
4 Yukon gold potatoes, unpeeled and diced
1 onion, quartered
1 chicken, cut in 1/8ths, with skin
3 garlic cloves, chopped
1/2 tsp kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 c fresh oregano
1/4 c olive oil

Preheat oven 450º. In bottom of a heavy baking dish, place tomatoes, potatoes, and onions. Place chicken on top of vegetables. Sprinkle on chopped garlic, salt, pepper, garlic powder, and oregano. Drizzle with oil. Bake uncovered 45 min to 1 hr.

Hearts of Palm Salad - 6/27/15

1 avocado, cubed
1 can hearts of palm, sliced
1 box cherry tomatoes, halved
Just enough mayonnaise to coat
2 T lemon juice
onion powder, garlic powder and salt to taste

Mix all ingredients and serve.

Dried Apple Oatmeal Cookies - 6/20/15 (Binah Magazine)

bit less than 3 Tbs oil
1 c brown sugar
1/2 c sugar
1 egg
1/2 c applesauce
1 1/2 c oats
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 c dried apples, torn into small pieces (optional)

Preheat oven 350º.
Mix sugars and oil. Add egg and applesauce and mix to combine. Add dry ingredients and mix to combine. (Mix in dried apples if using.)
Form dough into tablespoon-sized balls and place on cookies sheet. Bake 12-15 min until the edges are just starting to turn brown.

Apple Cranberry Kugel/Tart - 6/13/15

1 c oatmeal
2/3 c brown sugar
bit less than 1 c flour
1/3 - 1/4 c oil
1 tsp cinnamon
1-2 Granny Smith apples, peeled and sliced
1 can whole or jellied cranberries

Preheat oven 350º. Mix together first 5 ingredients. Pour little more than half into bottom of greased 9" pan. Layer apples on top and spread cranberries on top of apples. Sprinkle rest of crumble on top. Bake 1 - 1 1/2 hrs.

Hearty Vegetable Soup - 6/6/15 (Binah Magazine)

2 onions
2 cloves garlic
3 carrots, shredded
2 Tbs oil, for sauteing

2 zucchini, peeled
2 carrots, peeled
1 small sweet potato, peeled
3 parsley roots, peeled
3 celery sticks
1 onion

3 thin carrots, sliced into coins
1/2 c barley (optional)
1/2 c orange split peas
1/2 c green split peas
4 Tbs salt
dash black pepper

In an 8-qt pot, saute first three ingredients until golden.
Add the rest of the ingredients and fill the pot with water. Simmer on a low flame for approximately 3 hours, or until the split peas dissolve.
Remove the whole vegetables from the pot and puree them until smooth. Return to pot. Heat and serve.

Fusion Salmon Salad - 5/30/15 (Binah Magazine)

MARINADE:
2 tsp teriyaki sauce
3 tsp toasted sesame oil
1/4 tsp garlic powder
2 Tbs bbq sauce
2 tsp brown sugar
1 tsp ketchup

1 pound salmon fillet, cut into 2-3 inch cubes

SALAD:
1 bag romaine lettuce
1 pint cherry tomatoes
1 medium red onion, sliced into think strips
1/4 c toasted sesame seeds

DRESSING:
1 c mayonnaise
2 Tbs vinegar
2 Tbs water
1/4 c sugar
2 cloves garlic, crushed

Preheat oven 400º.
In a medium bowl, whisk together marinade ingredients. Add salmon cubes and toss to coat. (If you have time, marinate in fridge. Otherwise, you can bake it right away.) Remove salmon from marinade and place in a single layer in a baking pan. Bake for 8 to 10 minutes. Broil for a n additional 5 minutes.
In large bowl, combine lettuce, tomatoes, and onion. Top with salmon cubes and sesame seeds. Whisk together dressing ingredients and toss with salad.

Chocolate Cheese Cupcakes - 5/23/15 (The Kosher Palette II)

1 1/2 c flour
1 1/4 c sugar, divided
1/4 c cocoa
1 tsp baking soda
1/2 tsp salt
1 c water
1/3 c oil
1 Tbs vinegar
1 tsp vanilla
8 oz cream cheese block, softened
1 egg
1 c mini chocolate chips

Preheat oven 350º. Line muffin pan with paper cups. (Recipe makes 14 muffins.)
Mix together flour, 1 c sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla and mix until smooth. Set aside.
Combine cream cheese, egg, 1/4 c sugar, and chocolate chips in a bowl until well mixed.
Spoon enough cocoa batter into each muffin cup to cover bottom. Spoon one heaping tablespoon cheese filling in center of each cup, Add enough remaining chocolate batter to fill each cup 3/4 full bake for 20 - 25 minutes.

Potato Bourekas - 5/16/15 (Kosher by Design Kids in the Kitchen)

17.3 oz box puff pastry
3 Russet potatoes, cubed
1 tsp salt
2 Tbs margarine
2 Tbs soy milk
1/4 tsp pepper
salt
2 eggs
sesame seeds

Thaw 1 sheet puff pastry. Boil potatoes in salted water until mashable; about 25-30 min. Drain.
Preheat oven 400º.
Add margarine, soy milk, and pepper and salt to taste. Mash. Add one egg and mash until light and fluffy.
Roll puff pastry and cut into 9 squares. Fill with 1-2 Tbs potato filling. Fold in half and seal. Brush egg on top and sprinkle with sesame seeds. Bake 25 min until puffed and golden.

Carrot Kugel - 5/9/15 (Kosher Palette)

4 large carrots, cut into 3 - 4" pieces
1 c flour
1/2 c packed dark brown sugar
1/2 c sugar
1 1/2 tsp baking powder
1/2 c oil or applesauce
2 eggs
1 tsp vanilla

Cook carrots until very tender. Mash with a fork
Preheat oven 350º.
Add rest of ingredients to carrots and mix. Pour into greased 8x8" pan and bake 45 min.

Roasted Garlic String Beans with Mango - 5/2/15 (Kosher by Design)

2 lbs green beans
5-6 scallions, halved and ends trimmed
7-8 garlic cloves
1/4 c balsamic vinegar
3 Tbs water
1/2 c olive oil
2 Tbs dijon mustard
3 Tbs honey
1-2 mango, peeled and diced
2 handfuls sunflower seeds
2 handfuls chopped walnuts

Steam green beans. Rinse to stop cooking process.
In food processor place scallions, garlic, balsamic vinegar, water, oil, mustard, and honey. Pulse until smooth.
Pour dressing over green beans. Right before serving, add mango, sunflower seeds, and walnuts. Mix well.

Chocolate Krispy Cookies - 4/25/15 (Spice & Spirit)

1 1/2 c flour
1/2 tsp baking soda
1/4 tsp salt
6 Tbs oil
1 c sugar
2 eggs
1 tsp vanilla
2 c Rice Krispies
6 oz chocolate chips

Preheat oven 350º.
Mix together first three ingredients. Add oil and sugar and mix until smooth. Beat in egg and vanilla. Mix in cereal and chocolate chips.
Shape into balls and bake 12 min.

Cabbage Salad - 4/18/15 (Salad Time)

1 bag shredded cabbage
1 small can mandarin oranges
1 scallion, sliced
1/4 c chopped almonds
1 Tbs sesame seeds

6 Tbs vinegar
1/4 c oil
1/4 c sugar

Combine salad ingredients. Mix together dressing ingredients and pour over salad.

Passover Chicken Ball Soup - 4/4/15 (N'shei Chabad Newsletter)

SOUP:
4 carrots
2 onions
2 zucchini
1 sweet potato

CHICKEN BALLS:
1 onion
2 carrots
1 zucchini
3 eggs
1 Tbs salt
2 lb minced chicken breast

Fill large (12 quart) pot with water. Add 2 Tbs salt. Peel and dice veggies, add to pot, and bring to boil.
Meanwhile, prepare chicken-ball mixture. Mince all ingredients besides chicken in food processor. Add to minced chicken and mix well. Once water is boiling, shape into little balls and drop into boiling water. Lower to a lively simmer and cook for about an hour.

Lemon & Honey Roasted Chicken - 3/28/15 (N'shei Chabad Newsletter)

2 Tbs + 1 1/2 tsp honey
3 1/2 tsp fresh lemon juice
1 Tbs soy sauce
4 chicken quarters
kosher salt
pepper
2-3 rosemary springs
4-5 garlic cloves, quartered
1 small lemon, cut into wedges

Preheat oven to 450º.
In a small bowl, combine honey, lemon juice, and soy sauce.
Set the chicken pieces in a baking pan and season with kosher salt, pepper, and fresh rosemary. Scatter the garlic and lemon on and in between chicken. Brush two-thirds of the honey glaze over the chicken.
Bake uncovered on center rack for 30 minutes. Reduce temperature to 325º. Brush with remaining glaze and bake about 45 minutes, until the juices run clear when the thighs are pierced.

Peanut Butter Cookies - 3/21/15

1/2 c margarine (do not substitute with oil!)
1 c sugar
1 c packed brown sugar
1 c peanut butter
2 eggs
2 tsp baking soda
1/4 tsp salt
2 c flour

Preheat oven 375º. Cream margarine with sugars and peanut butter and then add eggs. Combine baking soda, salt, and flour and add. Shape into balls and place on cookie sheet. Flatten with a fork to make criss-cross design. Bake 11 minutes.

Challah Recipe for Bread Machine - 3/14/15

1 c water
1/4 c oil
2 eggs at room temperature
3 Tbs honey
1/2 tsp salt
4 1/3 c flour
1/2 c sugar
2 1/4 tsp (one packet) yeast

Place all ingredients in bread machine in order. Set machine to dough setting. When cycle is done, remove dough, braid it, and let rise half an hour. Brush with egg and sprinkle sesame seeds or cinnamon sugar on top. Bake at 350 for 25-35 minutes (depending on how many loaves you make).

Sweet Noodle Pineapple Kugel - 3/7/15

8 oz noodles
1/4 c margarine
1/2 c sugar
2 eggs, beaten
cinnamon
1 tsp salt
1 can crushed or cubed pineapple

TOPPING:
cinnamon
sugar
Cornflake or Chex crumbs

Cook noodles.
Preheat oven 350º.
Mix margarine with noodles until it's melted. Pour sugar over noodles and mix until evenly coated. Add eggs, cinnamon, and salt and mix. Add pineapple and mix to distribute.
Pour into greased 8x8" baking pan. Cover with topping. Bake, covered, for 50 min. Uncover and bake another 10 min.

For best results use crushed pineapple. If using cubed, only use 1/8 of juice TOPS.

Curried Quinoa Salad - 2/26/15 (Kosher Palette)

2 cups quinoa, uncooked
1 bunch scallions, chopped
1 red bell pepper, chopped
1/2 cup raisins
1/2 cup golden raisins or craisins
1/2 cup canned chickpeas, drained

DRESSING:
1/4 cup fresh lemon juice
1/2 tsp curry powder, or more to taste
1/2 tsp allspice
1/2 tsp salt
1/2 tsp pepper
3/4 cup olive oil

Prepare quinoa according to package directions. Cool and fluff with a fork.
Combine scallions, red pepper, raisins, and chickpeas in a large bowl. Stir in quinoa.
Whisk together lemon juice, curry powder, allspice, salt, and pepper. Gradually add olive oil, whisking until well blended.
Stir dressing into quinoa mixture. Cover and chill.

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