GREAT GRAPEFRUITS

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Right about now is when I really start bemoaning the fact that the summer fruits are long gone, the fall apples and pears are becoming more and more expensive and the berries, well, unless I want to take out a second mortgage they aint gonna find themselves in my grocery basket. As I forlornly push my cart through the aisles of sad looking rock hard mangos and grapes that are minuscule in size and flavor I spy (with my little eye as my kids used to say) grapefruits. EUREKA!! I have achieved fruit.

Those sweet and sort of tangy almost sour yellow/red juicy citrus fruit are actually very affordable right now, You’ll find them in your supermarkets right next to the bags of Clementines (expensive but delicious), oranges, limes and lemons. The grapefruit is equally at home served for as is for breakfast, in a salad, juiced in a drink or even in a dessert it can be used interchangeably (depending on your taste) for just about any other citrus fruit. Fresh grapefruit juice is nectar from the garden and if you’re trying to lose weight you might want to substitute the grapefruit juice for the orange you usually reach for, it actually has 20 less calories per 8 oz glass than orange juice.

You can find grapefruits in a variety of color and sweetness levels. They run the color gamut from white to pink to red and most of the varieties are grown right here in the U S of A with Texas being the biggest supplier with Florida, California and Arizona not too far behind. As always, I love giving food facts along with the recipes so if you ever wondered why this particular fruit is called “grape-fruit” it’s because the fruit grow in a cluster, on a tree and it kinda sorta looks like a bunch of grapes when you see them in their natural state.

The following recipes are simple and deliciously addictive. Just be warned, if you’re utilizing the juice or the fruit of the grapefruit with meat or fish as a marinade, don’t let it sit too long. The acid in the fruit will turn the meat or fish mushy if left soaking for more than an hour or so.

BROILED GRAPEFRUIT (dairy or pareve)

2 large grapefruits, well chilled

1/2 cup brown sugar

2 tablespoons butter or margarine, melted

1 teaspoon cinnamon

Sliced strawberries for garnish

Prepare the grapefruit by cutting it in half and slicing a thin slice off the bottom of each half (this will help keep it stable when cooking). Using a small, sharp knife, section the grapefruit halves to loosen but not remove the segments. Basically, cut each segment around the membrane making sure to not cut through the rind. Place the sectioned halves in a glass baking dish.

In a small bowl, combine the brown sugar, butter and cinnamon. Divide the mixture into 4 and spoon (our use your hands) to press the mixture evenly over the 4 grapefruit halves. Broiler until the topping is bubbly about 2 to 3 minutes. Watch this carefully, it will burn quickly. Serve immediately with the slice strawberries. Serves 4. Can be doubled or tripled

grapfruit 3

 

GRAPEFRUIT, HEARTS OF PALM AND MOCK CRAB SALAD (fish)

4 red or pink grapefruit, peeled segmented and cut into bite sized pieces

12 ounces mock crab, cut into bite sized pieces

1 14 oz. can hearts of palm, drained and sliced

1/2 cup chopped fresh cilantro or parsley

1/3 cup chopped red onion

1/4 cup sliced green or black olives

A pinch or two of salt, to taste (may not need as the olives can be very salty)

Combine all the ingredients except the salt in a large glass bowl. Mix to combine and season with salt if desired. Serves 6

Modified From EatingWell: January/February 2013

SALMON WITH GRAPEFRUIT SALSA (fish)

1 orange, peeled, sectioned and cut into bite sized pieces

2 grapefruit, peeled, sectioned and cut into bite sized pieces

2 tablespoons olive oil

1/2 cup chopped parsley

2 green onions, sliced thin

2 tablespoons capers, rinsed, drained and coarsely chopped

2 tablespoons orange zest

1 teaspoon grapefruit zest

1 teaspoon red pepper flakes

salt and black pepper

4 salmon fillets, skin removed

2 tablespoons honey or maple syrup

Chopped parsley for garnish

For the salsa: In a bowl combine the orange and grapefruit pieces with the olive oil, parsley, green onions, capers, orange zest, grapefruit zest, and red pepper flakes. Mix to combine, season with salt and pepper and set aside.

For the salmon: Preheat the broiler. Brush the salmon on both sides with olive oil and season with salt and pepper, to taste. Broil 5 to 6 minutes and remove from oven. Brush tops with the honey or maple syrup. Return the salmon to the oven and broil for 1 minute. Remove the salmon and place it on a serving platter or individual plates and then top with salsa and chopped parsley and serves. Serves 4. Recipe can be doubled or tripled.

Submitted by Randi Augastinick Indianapolis IN

GRAPEFRUIT AND WILD RICE SALAD (pareve)

1 cup wild rice, rinsed and drained

1/4 teaspoon kosher salt

1 teaspoon minced garlic

1/4 cup orange juice

2 tablespoons olive oil

1/8 teaspoon red pepper flakes

1 tablespoon rice wine vinegar

1 grapefruit, peeled and the segments cut into bite sized pieces

1 avocado, peeled and diced into small pieces

2 green onions, chopped

Salt and pepper, to taste

In a small saucepan with a lid combine a 1/4 teaspoon salt and 1 3/4 cups water and bring to a boil. Add the rice to the boiling water and bring back to a full boil. Cover, reduce the heat to low and cook for 20 to 30 minutes, or until the water is absorbed. Let the rice cool to room temperature. While the rice is cooling, in a small bowl, combine the garlic, orange juice, olive oil, red pepper flakes, and rice wine vinegar. Whisk to combine.

Once the rice is cooled place it in a glass salad bowl. Add the dressing and toss to coat. Add the grapefruit, avocado and green onion and toss just to combine. Season with salt and pepper to taste. Serves 4, this can be doubled or tripled

My files source unknown

GRAPEFRUIT AND POMEGRANNET SALAD (pareve)

2 pomegranates, seeded

2 oranges, peeled, sectioned and cut into pieces

3 grapefruits, peeled, sectioned and cut into pieces

2 apples (Granny Smith or Honey crisp) sectioned and chopped into bite sized pieces

2 pears, chopped into bite sized pieces

1 tablespoon sugar

2 tablespoons orange juice or orange liqueur

Combine all the ingredients in a glass salad bowl and toss to combine. Cover and refrigerate for at least 1 hour before serving for all the flavors to meld. Serves 8 to 10 as a side dish.

My files, source unknown

© Eileen Goltz grapefruit 13a

I’m Nuts for Coconuts

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The thing about coconut is that you either love it or hate it, and there doesn’t seem to be much middle ground. Used to be coconut was that “exotic” ingredient that made its appearance only in a cake or candy bar or cookie. Sure making macaroons (not the French kind) always required that you buy a bag or two but ethnic dishes aside, until a few years ago the idea of coconut water was laughable, now, it’s the hottest item in the specialty water market place.

Early New World Spanish explorers discovering the coconut in their exploration called the strange round object that fell from trees coco, which translated means “monkey face”. I suppose those three indentations on that hairy nut does sort of resembles a monkey head but really when the coconut was brought back to Europe it became a source for many and varied products. Just to be accurate, a coconut is actually the fruit of the coconut palm and is a drupe, not a nut at all. A drupe is a seed consisting of an outer hard shell

The coconut is a multi talented food source and it provides a form of meat, juice, milk, and oil to countries around the world. It’s also a rich in fiber, vitamins, and minerals. Recent studies have shown that the coconut is one of the best foods around.

Today, coconut is considered a wonder food. There are lots and lots of coconut products available on grocery shelves these days. Shredded coconut, coconut milk, coconut flour, coconut oil, really coconut everything and knowing what you’re getting and how to use it is key to making the most of your coconut experience. The dried coconut is obviously used in all kind of dishes. The coconut oil and coconut milk (which come from flesh of the coconut) are used in cooking baking, cooking and frying and coconut oil is also used in the manufacturing of soap and cosmetics. Coconut water is the hot new product in the flavored water aisle these days and not to be ignored the husks and leaves are used for making furniture and other house hold items.

So, it’s obvious that the past bad rep surrounding the coconut has been debunked. Now that you know exactly how versatile every little part of the coconut is, go get some and use these fun and delicious recipes to become acquainted. Who knows, maybe it will become you new favorite ingredient.

 coconut 3 soup

COCONUT VODKA PASTA SAUCE

 

1/2 cup oil

1 large onions, minced

3 stalks celery, diced

1 to 3 teaspoon minced garlic

1 cup vodka

2, 28 oz cans diced tomatoes

1 14-Ounce can coconut milk

Salt and Pepper, to Taste

Cork screw or bow tie pasta cooked al dente, kept warm

 

In a large saucepan over medium heat, saute the onion, garlic and celery in the oil until softened and just beginning to take on a brown color. De-glaze with the vodka, stir well, and let cook for 10 minutes. Add the canned tomatoes (with the juice) and bring to a boil. Reduce to a simmer for 20 to 30 minutes. Add the coconut milk and cook 20 more minutes. Using an immersion blender or food process. Puree slightly, leaving some chunks. Season with salt and pepper. You can serve immediately with the cooked pasta or cool and refrigerate or freeze. Makes About 2 Quarts

 

My file, source unknown

 

THAI CHICKEN SOUP

 

1 lb pkg. fettuccini noodles

4 heaping tablespoons shredded coconut, unsweetened, toasted

6 cups chicken broth

2 boneless, skinless chicken breasts cut into bite size pieces

1/2 teaspoon ground turmeric

1 teaspoon chili powder

2 cloves garlic, minced

1 red or green chili, seeded, finely sliced

2 tablespoons fish or soy sauce (more to taste)

2/3 cup roasted unsalted peanuts, finely chopped (use a food processor)

1/2 can coconut milk

2 tablespoons lime juice

Fresh chopped cilantro or parsley, optional

3 green onions, sliced

 

Place the dry noodles in a large bowl. Pour room temperature water over the noodles and let them soak for 10 to 15 minute. (They will be al dente in about 15 minutes). Drain and rinse and then divide them between 8 bowls)

 

Bring the broth to a boil in a large stock pot. Reduce to medium heat and add the turmeric, chili powder, garlic, and chili. Mix to combine, cook 2 minutes and then add the chicken. Continue cooking for 10 to 12 minutes or until the chicken pieces are all cooked. Reduce heat to a simmer and add fish sauce, ground peanuts, and coconut milk. Cook for 1 minute more and remove from heat. Add the lime juice, mix to combine and then spoon the soup over the noodles in the 8 bowls. To serves, top each bowl with the chopped cilantro, green onion, and toasted coconut. Serves 8

 

Modified from yummly.com

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COCONUT SHRIMP CURRY

 

2 teaspoon olive oil

1 chopped onion

1 cup red bell peppers, sliced thinly

1 1/2 cup sugar snap peas

1 tablespoon minced garlic

2 1/2 teaspoons cumin

2 teaspoons ground coriander

2 teaspoons curry powder

1 tablespoon white sugar

1/4 teaspoon crushed red pepper flakes

2 pounds raw shrimp

2 cups light coconut milk from a can

2 tablespoons cornstarch

2 tablespoons water

1/4 cup chopped fresh cilantro or parsley

1/4 cup chopped peanuts

salt to taste

cooked rice for 6 to 8

 

In a large skillet heat the oil and saute the onion, red pepper, and sugar snap peas for 2 minutes, then add the garlic. Saute for 1 minute. Add the cumin, coriander, and curry powder. Cook for 1minute. Add the coconut milk, sugar, and red pepper. Bring the mixture to a boil then quickly reduce to a simmer. Simmer, uncovered for 2 minutes.

Add in the shrimp, bump up the heat to medium and cook until the shrimp is cooked through, about 3 to 5 minutes. In a bowl, combine the cornstarch with the water. Stir the mixture into shrimp mixture, and cook until sauce has thickened, about 1 minute. Add salt to taste. Remove from heat, serve either on individual plates or on a platter. To serve sprinkle the chopped cilantro and peanuts on top. Serves 8.

 

Modified from about.com

 coconut 4 cake

COCONUT CAKE WITH CHOCOLATE CHUNKS AND COCONUT DRIZZLE

I love this recipe, I found it in Bon Appetite and have been making it ever since

 

Cake:

1 3/4 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup unsweetened shredded coconut

3/4 cup sugar

1/2 cup unsalted butter, room temperature

2 teaspoons finely grated orange zest

2 large eggs

1 teaspoon vanilla

1 cup canned unsweetened coconut milk

6 ounces bittersweet chocolate bars broken into small pieces, divided

1/2 cup sweetened flaked coconut

 

Drizzle:

3/4 cup powdered sugar

2 tablespoons (or more) canned unsweetened coconut milk**

1/2 teaspoon vanilla
Preheat oven to 350. Grease a 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and salt into medium bowl. Stir in the unsweetened shredded coconut and set aside. In the bowl of an electric mixer combine the sugar, butter, and orange peel and beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.

 

Bake cake until golden and tester inserted into center comes out clean, (tent with sheet of foil if cake is browning too quickly) 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.

 

In a bowl combine the powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla and mix to combine, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.

Place the cake on a serving platter and then drizzle the glaze over the top. Cool cake completely on platter. This is great with vanilla ice cream. Serves 10 to 12.

Modified from Bon Appétit January 2010

COCONUT HONEY SALMON

 

1 1/2 cups butter

3/4 cup honey

1/4 cup brown sugar

3/4 cup flaked coconut

4 (4 ounce) fillets salmon

Salt and pepper to taste

 

In a saucepan combine the honey, brown, sugar, and coconut. Bring the mixture to a boil and then immediately remove from the heat. Cool the mixture slightly and pour it into a 9X13 glass pan. Place the salmon in the pan and then flip it once or twice to coat. Cover and refrigerate for 30 minutes. Flip the filets and refrigerate for 30 more minutes. Preheat oven to 375. Arrange the salmon in the dish, and spoon some of the marinade over the top, making sure to get some of the coconut on the top. Season with just a little salt and pepper. Bake 25 minutes in the oven, basting occasionally with the sauce, until the salmon is flaked easily with a fork. Serves 4

Submitted by Eleanor Razon Toronto Canada

 

© Eileen Goltz coconut 13

 

All Hail Asparagus, Spring is just around the corner

  So I walk into the produce section of my favorite green grocer and what do I spy? Why asparagus at .99 a pound. Are they kidding me? .99 a pound? Sign me up and shut the door, I’m all in for this special. As if in a daze my cart magically makes its way over to the stand and I find myself loading bundle after bundle of that sweet stalk of green goodness into my cart.

By the time I get out of my chlorophyll induced stupor I’m in my kitchen, the proud owner of 10 pounds of the stuff and no real plan on how to use it up before it starts to wilt. My plan, take a deep breath, do a little recipe research and cook up a storm.

Asparagus is one of Mother Nature’s finest gifts and is a sure sign that spring has sprung. It’s a part of the lily family and is sort of a first cousin to onions, leeks and garlic. Loaded with vitamins A, B and C it’s also a great source for folic acid, it’s at its best from May through June so now is the best time to stock up and chow down. It is a very versatile vegetable that can be prepared by steaming, roasting, grilling or even stir frying it. The spears should be firm and green with tightly closed firm tips. Choose thin or thick stalks is just a matter of personal preference, I don’t really taste a difference between the two. Pass up asparagus with thick woody looking stalks.  I don’t peel the stalks but I do cut off about 1/2 inch of the ends before cooking.

If you’d like a little variety in your life look for white or purple asparagus. They’re the same as the green variety they’ve just been grown differently; the white is grown like some mushrooms, without light so it doesn’t produce chlorophyll. You will find that the white asparagus is a tad bit sweeter but so is the price point. The purple is pretty but it does loose most of its purple color when cooked.

I’ve started cooking and don’t plan on stopping until the last stalk is devoured and invite you to do the same with these terrific recipes

 

GRILLED ASPARAGUS MOCK CRAB TART (dairy)

1lb. asparagus, cut into 1/3’s and grilled slightly

1/4 cup butter or margarine

4 to 5 portabella mushrooms chopped

1 tablespoon minced garlic

1/2 cup bread crumbs

3 tablespoon parmesan cheese, divided

1/2 teaspoon pepper

2 cups shredded Munster or pepper jack cheese

1/2 lb mock crab shredded or chopped

8 ounces vegetable cream cheese

4 eggs

1 tablespoon fresh parsley, chopped or 2 teaspoons dried

Preheat oven to 375. Grease a 13×9-inch glass baking dish with cooking spray. In a skillet melt the butter. Add the mushrooms and cook, stirring frequently for about 6 or 7 minutes. Remove the mushrooms and garlic from the heat and add the bread crumbs, Parmesan cheese, and pepper.  Mix to combine and then press mushroom mixture evenly in bottom and up side of greased pan. Sprinkle the shredded cheese over the mushroom crust. Place the asparagus and mock crab on top of the cheese. In a bowl of an electric mixer combine the cream cheese, eggs and 1 tablespoon of the parsley. Beat to combine and so that there are no lumps. Pour the egg mixture over the asparagus and crabmeat. Sprinkle the top with the 2 tablespoons of Parmesan cheese. Bake for 35 to 40 minutes or until the top is golden brown. Let cool for 5 to 10 minutes then serve. Serves 8.

Modified from about.com

 

PUFFED ASPARAGUS AND LOX BITES (dairy)

1 lb fresh asparagus ends cut off, steamed till just crisp tender

1 package puff pastry dough (2 sheets), defrosted

1 cup shredded pepper jack or Swiss cheese

1/4 lb lox, cut into bite size pieces

1/4 cup green onion, finely chopped

2 tablespoons melted butter

1 tablespoon sesame seeds

Preheat oven to 400. Place a piece of parchment paper on a cookie sheet. Open puff pastry dough and cut each sheet into 1/3’s. Then cut each strip into 1/3’s. Roll each section out slightly so they form rectangles. On each section, lengthwise, place a few stalks of cooked asparagus on one edge, sprinkle some cheese, lox and green onions on top of the asparagus and then roll them up. Place the rolls, seam side down on the cookie sheet. Brush the top of each roll with the melted butter and sprinkle the top with a few sesame seeds. Bake for 12 to 15 minutes or until roll ups are golden browned. Remove from the oven and let cool for 2 to 3 minutes. Cut each roll in half and serve. Serves 6 to 8.

ASPARAGUS POPOVERS (dairy)

1 lb asparagus

2 tablespoons butter

1/2 cup milk

3 large eggs, at room temperature

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 pinch sugar

3 ounces gruyere cheese, shredded

Preheat oven to 425. In a medium saucepan, add 2 inched of salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter. In a medium bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then the flour, salt, pepper, and sugar. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes. Top with the remaining cheese. Recipe makes 24 pieces

From the May 2008 issue of Everyday with Rachael Ray

ASPARAGUS TID BITS (dairy)

1 lb asparagus cut into bite size pieces

1 tablespoon olive oil

1/2 lb smoked white fish, broken into bite size pieces

12 oz gruyere cheese, sliced

1 loaf French bread, sliced in to 1/2-inch slices

1/3 to 1/2 cup olive oil

kosher salt, to taste

pepper, to taste

Preheat oven to 350. Saute the asparagus in the olive oil until it’s just soft and set it aside. Line a cookie sheet with parchment paper. With a pastry brush, lightly brush the top of the slices of French bread with olive oil. Place the oiled pieces, oil side up on the parchment paper, season with salt and pepper. Bake for about 5 to 7 minutes until golden. Place a small piece of white fish on top of the toasted French bread, then put two to three pieces of asparagus, and top with one small slice of gruyere, Grind a little pepper on top, return to the oven for 2 minutes or just until the cheese melts. Serve immediately. Makes 12 to 14 pieces.

ASPARAGUS STRATA (dairy)

You can vary the amount of cheese according to your taste

1 to 1 1/2 lbs. fresh asparagus, cut into bite size pieces

2 carrots shredded

1 to 2 tablespoon olive oil

Salt and pepper

6 tablespoons butter

1/3 cup flour

3 cups milk or 1/2 and 1/2

1/4 teaspoon grated nutmeg

3/4 cup grated parmesan cheese (for sauce)

1 tablespoon minced garlic

Salt and pepper

6 large par boiled lasagna noodles

1 to 1 1/3 cup shredded mozzarella cheese

3/4 to 1 cup grated Romano cheese

1/3 to 1/2 cup grated Parmesan cheese

Preheat oven to 425. Place the asparagus and shredded carrots on a cookie sheet with sides and toss them with the olive oil, salt and pepper. Roast for 8 to 10 minutes until they just begin to soften. Cool slightly and set them aside. In a large saucepan melt the butter and add the flour and whisk briskly and constantly until it’s combined. Cook for about 2 minutes whisking constantly. Add the milk and continue whisking and cooking until the sauce is thickened. Reduce the heat and add the nutmeg, 3/4 cup parmesan cheese and garlic. Stir until cheese is melted. Season with salt and pepper to taste. Remove sauce from the heat. In a 9 X 13 pan, spread a few tablespoons of the sauce on the bottom. Top with 3 noodles then top with 1/3 of the roasted asparagus and carrot mixture. Sprinkle a little parmesan Romano and mozzarella cheese over the top of the asparagus. Spoon 1/3 of the sauce over the cheese. Top with a layer of 3 lasagna noodles. Repeat the layers asparagus, cheese, sauce. Top the sauce on the top of the strata with the remaining cheeses. Bake for about 30 to 40 minutes or until the top is golden and the sides are bubbly. Let the cool for about 15 to 20 minutes before serving. Serves 8.

Submitted by Corrine Rasterty, Finley NJ

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ASPARAGUS AND ONIONS HOT POT (dairy)

1 lb of fresh asparagus, cut into bite size pieces

1 large onion, chopped into bite size pieces

1 tablespoon minced garlic

3 tablespoons of butter, divided

2 tablespoons of flour

1 cup of milk

1/2 cup cream cheese

1/2 teaspoon chili powder

1 teaspoon of salt

pepper to taste

1/2 cup shredded pepper jack cheese, shredded.

1 cup of panko bread crumbs

Preheat oven to 350. Grease a 2 quart baking dish. In a skillet melt 1 tablespoon of butter and saute the asparagus, garlic and onion until just slightly wilted. Put the mixture into the greased pan. In a saucepan, melt 2 tablespoons of butter, add the flour and stir until smooth. Add the milk and cook, stirring constantly until the mixture is thickened and smooth. Add the cream cheese, chili powder, salt and pepper to taste. Pour the sauce over the asparagus and onion mixture. Mix to combine. Sprinkle the top with the cheese and breadcrumbs. Bake uncovered for 35 to 40 minutes or until bubbly and the cheese is melted. Serves 6 to 8 as a side dish.

MAPLE GLAZED ASPARAGUS (pareve)

1 pound fresh asparagus, trimmed

1 tablespoon olive oil

1 tablespoon kosher salt

1 teaspoon black pepper

Paprika

2 tablespoons maple syrup

Preheat oven to 450. Line the cookie sheet with foil. Place the asparagus spears on a rimmed cookie sheet. Drizzle the olive oil and maple syrup over the top. Toss to make sure all the spears are coated. Lightly sprinkle the asparagus with the paprika, salt and pepper. Roast the asparagus for 8 to 10 minutes then turn it over and cook for another 2 minutes. Serve immediately. Serves 4 to 6.

ASPARAGUS AND PASTA SALAD (dairy)

6 to 8 slices Morning Star Farm ® fake bacon, cut into bite size pieces

2 tablespoons olive oil

1 onion, finely chopped

1 red pepper chopped

1/2 lb mushrooms, sliced

1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices

1 lb. bow tie pasta, cooked according to the package directions, save 1 cup of the water used in cooking

1/2 cup grated parmesan cheese

Parmesan for serving

Cook the Morning Star Farm ® fake bacon in 2 tablespoons of olive oil in a fry pan until it’s crispy and brown. Drain on paper towels and but keep the oil in the pan. Saute the onion, mushrooms and red pepper in the skillet for about 5 minutes. Add the asparagus and continue cooking for 3 to 4 minutes. Season with salt and pepper. Add the drained pasta and 1/2 cup of the water to the vegetable mixture. Mix to combine, scraping the bottom to remove the cooked on bits of vegetable. Cook for 1 minute and add the remaining water and 1/2 cup parmesan. Mix to combine and cook for 2 more minutes. Place the pasta mixture in a serving bowl, add the cooked Morning Star Farm® fake bacon and toss to combine. Serve with additional parmesan. Serves 6 to 8

Modified from an old Gourmet Magazine recipe

Winter Squash Is In Season/ kosher recipes, information and suggestions

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We’ve all heard the terms “summer squash” and “winter squash” It’s kinda weird because you can get summer squashes all winter; and “winter squashes pretty much a summer long. Confusing yes, but easily explainable.

The terms “summer squash” and “winter squash” date back to a time when the seasonal vegetables were only available when they “were in season”  a “get em while you can” kind of mentality existed.  Right now the newest crop of winter squashes are just rolling into the marketplace so now is the time to get them, cook them and eat them

Winter squash are more typically round in shape and have a harder, non eatable skin that needs to be peeled. Winter (or fall harvested squash for those of a more literal mind) take longer to mature than summer squash and can be stored for months longer than the summer squashes as long as they are in a cool dry area. You can bake, mash, steamed or simmer you winter squashes and , for the  most part they can replace sweet potatoes in almost any recipe. Cooked winter squash is great as an ingredient in cakes, pies, soups and casseroles.

You should look for squash that feels heavy than you think it should for its size. The skin should have a deep color and it shouldn’t have any obvious bruises or blemishes. While there are bunches and bunches of squash the one that are the most popular (and available) are the acorn, turban, butternut, Buttercup, Carnival, Hubbard and Spaghetti.

These squashes are usually covered with wax and or dirt so you need to make sure you wash and really scrub the outside of the squash. Then cut off stem, cut in half, remove the seeds and stringy fibers and cook. It’s usually easier to peel squash after its been cooked.

 

 

1 pound peeled squash = 1 cup cooked, mashed
2-1/2 pounds whole squash = 2-3/4 to 3 cups pureed
1 pound trimmed squash = 2 cups cooked pieces
1 pound squash = 2 to 3 servings
12 ounces frozen squash = 1-1/2 cups

1 medium-size (15 to 20 pounds) pumpkin = 5 to 7 quarts of cooked pumpkin.

 

Bake: Cut the squash in half, poke the skin with a fork then place the squash cut side down on a cookie sheet with sides and bake at 350 for 40 to 50 minutes until soft.

 

Boil or Steam: Cut the squash into halves, quarters or rings and cook it, with water or broth for 20 to 25 minutes or until the squash is tender. You can mash cooked squash just like potatoes.

 

You can also microwave your squash. Place cut pieces of squash in a shallow glass dish with a little water. Cover tightly with plastic wrap and microwave 5 or 6 minutes and test it for softness. Continue checking for doneness at 2 or 3 minute intervals until the squash is soft. You can microwave a whole squash. Just poke the skin all over with a fork (so steam can escape). Microwave the squash 7 to 10 minutes and check to see how soft the squash is.

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CHEESE AND BEEF STUFFED TURBAN SQUASH

 

1 large or 2 small turban squash

1 teaspoon kosher salt

1 pound ground beef

1 small onion chopped

1 teaspoon minced garlic

1 green pepper, diced small

1 teaspoon thyme

1 teaspoon fennel

1 egg; slightly beaten

1 cup sour cream

1 cup parmesan cheese; shredded

1 cup fresh parsley; chopped

 

Preheat oven to 375. Cutting at a downward angle remove the crown of turban. Scrape out seeds and membrane. Sprinkle the inside cavity with salt. Place the squash in a 9X13 baking pan with the cut opening facing down. Add about 1 inch of water. Bake 30 to 40 minutes depending on the size of the squash. It should be softening but not mushy. Remove the squash from the oven turn the cut side up and leave it in the pan.

 

In a bowl, combine egg, sour cream and parmesan and mix to combine and set aside. In skillet, combine the beef, onion, garlic, green pepper, thyme and fennel. Cook, stirring frequently for 7 or 8 until the meat is fully cooked. Drain any excess grease and add the parsley. Add the egg mixture to meat mixture and mix to combine. Spoon the beef mixture into the squash. Place the stuffed squash back in the oven and bake for 50-60 minutes until filling is set. Remove from the oven and let rest for 15 minutes before serving. To serve, cut into slices. Serves 4.

 

Modified from about.com

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CASABLANCA ACORN SQUASH

 

1/4 cup brown sugar

2 tablespoons butter, melted

4 large acorn squash, halved and seeded

1/4 cup olive oil

1 heaping tablespoon minced garlic

5 to 6 stalks celery, chopped

4 carrots, shredded

2 cups garbanzo beans, drained

1 cup raisins

3 tablespoons cumin

salt and pepper to taste

2 (14 ounce) cans chicken broth

2 cups uncooked couscous

 

Preheat oven to 350. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Combine the sugar and butter in a sauce pan and heat until they are combined. Baste the inside of the squash with the mixture and set it aside. In a skillet heat the oil and add the garlic, celery, and carrots, and saute 4 to 5 minutes. Add the garbanzo beans, raisins, cumin, salt, and pepper, and continue to cooking (stirring often) until vegetables are crisp tender. Add the chicken broth and couscous. Cover and turn off heat. Allow the mixture to sit, covered for 6 or 7 minutes. Remove the cover, mix to combine and then fill the squash and serve. Serves 8.

 

My files, source unknown

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CHICKEN AND BUTTERNUT SQUASH STEW POT

 

1 tablespoon olive oil

3 to 4 lbs skinless bone-in chicken breast

1 large onion, chopped

2 tablespoons minced garlic

1 cup chopped celery

1 28-ounce can diced tomatoes

1 cup chicken broth

2/3 cup white wine

1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon sage

1 teaspoon thyme

4 cups peeled, cubed butternut squash

1 cup frozen peas

1 lb sliced mushrooms

 

Heat oil in a large (4 1/2 quart Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes. Return chicken to the pan with vegetables. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour. Add the squash, bring to boil then reduce to a simmer for 20 minutes. Add the mushrooms and cook an additional or until squash is tender. Stir in the peas and cook for 2 more minutes. Serves 6 to 8

 

Submitted by Ronnie Marchoni Chicago IL

 

ORANGE SEAFOOD STUFFED BUTTERNUT SQUASH

 

1 (2 pound) butternut squash

Cooking spray

1 teaspoon salt, divided

1 teaspoon pepper

½ cup fresh orange juice, divided

2 tablespoons butter

3 green onions, thinly sliced

 

1 clove garlic, minced

2 tablespoons orange zest

¼ cup whipping cream

1 1b. mock/fake crab

Garnish: orange slices and additional thinly sliced green onions

 

Preheat oven to 375.Cut the butternut squash lengthwise into 4 wedges. Remove the seeds and place the squash in a 9 X 12 baking dish that has been coated with cooking spray. Sprinkle the squash with ½ teaspoon each salt and pepper.

Pour 1/4 cup orange juice over the squash. Cover and bake for 40 minutes and until fork tender.

During the last 15 minutes of baking, prepare the Orange mock crab.

Arrange the butternut squash wedges on a serving platter, cut side up.In a large skillet, melt the butter over medium heat. Add the green onions and garlic and sauté for 2 minutes. Stir in the remaining ¼ cup orange juice, orange zest, and remaining salt and pepper. Simmer for 6-7 minutes. Add the heavy cream and mock crab and simmer an additional 3 minutes.Divide and spoon the mock crab mix on top of the roasted butternut squash. Garnish the platter with orange slices and sprinkle all with additional thinly sliced green onions. Serves 4

Modified from CookEatShare.com

 

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WINTER SQUASH AND APPLE SOUP

Roasting squash and apples intensifies their flavors. Use a mixture of winter squash varieties for a more complex taste.

3 pounds winter squash such as butternut, kabocha, acorn or delicata, peeled and cut into 1-inch chunks (about 8 cups)

2 Granny Smith apples, peeled, cored and cut into 1-inch chunks

1 yellow onion, chopped

4 cloves garlic, sliced

1 teaspoon ground ginger

3 cups vegetable broth

1/4 cup chopped fresh parsley

 

Preheat oven to 400. Line two rimmed baking sheets or shallow roasting pans with parchment paper. In a large bowl, toss squash, apples, onion, garlic and ginger until mixed well. Spread mixture on baking sheets in a single layer. Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking. Remove from oven and purée squash mixture with broth and 1 cup water in a blender or food processor in 2 batches until smooth. Transfer to a medium saucepan and bring to a simmer over medium heat. Add more water if needed to thin soup to desired consistency. Serve garnished with parsley.

 

Modified from wholefoods.com

Cupcakes for Chanukah! Recipes and more

Sorry for the lag in posting, lots of travel and family commitments but now, shes back…………………..

cup3 There are times in your life (like after eating a dozen latkes) when you just gotta have that certain something sweet BUT you really don’t want the guilt associated with gobbling up 5 bags of candy coins or a calorie laden mega doughnut topped with chocolate and filled with custard (granted, there aren’t too many times when I DON’T want that kind of doughnut). For me that’s when I reach for a cupcake. Just enough cake and frosting to satisfy but not so much as that I feel like I’ve over indulged and the “oh I blew my holiday diet AGAIN” remorse isn’t omnipresent.

The origin of the cupcake isn’t all that clear. Some historians say it’s because the original recipe contained 1 cup measurements (I cup of flour, 1 cup of sugar etc.) Another source I checked with said that long ago that cake batter was cooked in tea cups, hence the name, cup-cake. Either way it came about I’m just glad the recipes evolved into the sweet treats we love today.

Deciding what type of cupcakes to make and what to top them with can be truly a personal and existential experience. You can fill them, frost them, and dust them with powdered sugar or cocoa. Sprinkles are always nice and so is a couple of pieces of candy or chocolate stuck into the top of the batter just before baking. The possibilities are endless and the results are always irresistible.

With cupcakes you can indulge in your love of lemon, banana, chocolate or vanilla or both at the same time and not have to commit to eating a whole cake. One of the beauties of making cupcakes is that most cake recipes can be converted into cupcakes. There are, however, some exceptions, like angel and sponge cakes, they don’t have quite enough structure to pull off the smaller size, but those to obvious exceptions aside, I say go for whatever recipe you want and see how creative you can get. I prefer to use cupcake liners in my pans as I find it easier to take them out after they’ve been cooked and they help keep all those pesky crumbs from falling all over your lap or shirt.

 

Just a few cup cake rules before you get started.

 

1. Always grease or line you baking pan, easier to remove the cupcake

2. Never over fill the pan, it will make an overly large cupcake top

4. Once the pan or pans are full, put them in the preheated oven immediately. The longer they sit out, the less they will rise.

5. Cupcakes should be baked in at least a 350 so that the structure sets quickly and the cake doesn’t dry while it’s baking

3. Make sure you test the cupcake with a toothpick before you remove it from the oven to make sure it cooked throughout.

cup2

 

Depending on how you decorate the following recipe they can be served as a snack or at a formal dinner and are equally at home at a 5 year olds birthday party or a wedding reception. I make the peanut butter ones every Chanukah and decorate them with chocolate candy coins.  Enjoy!

 

PEANUT BUTTER CUP CUPCAKES (dairy)

1/3 cup margarine or butter
1/3 cup peanut butter
1 1/4 cups brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups

Preheat oven to 350. Place paper cup cake liners in the muffin pan and set it aside. In a mixing bowl of an electric mixer combine the margarine or butter, peanut butter, and brown sugar.  Mix to combine and then add the eggs and vanilla. Mix to combine. In a bowl combine the flour, baking powder and salt. Alternate adding the flour mixture to the egg mixture with the milk. Do not over mix or you’ll get air bubbles in the cup cake. Fill each muffin cups about 1/2 full of batter. Place a peanut butter cup into the center of each and push it down so it almost touches the bottom but so there is still some batter underneath the peanut butter cup. Bake for 20 to 25 minutes or till toothpick comes out clean (be careful not to test where the candy is, you won’t get a true test of if the cupcake is done). Makes approx 14 to 16

 

cup4

BANANA SPLIT CUPCAKES (dairy or pareve)

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2 mashed ripe bananas

1 cup warm water

1/2 cup milk or non dairy substitute

1/2 cup oil

1 1/2 teaspoons vanilla

 

Frosting:

8 ounces cream cheese or pareve cream cheese, at room temperature

4 tablespoon soft butter

4 cups powdered sugar

1 teaspoon vanilla

 

Optional Toppings;

hot fudge sauce,

maraschino cherries

 

Preheat oven to 350. Grease 20 to 24 muffin cups or use paper liners. In a large bowl combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine. In another large bowl combine the eggs, mashed bananas, water, milk, oil, and vanilla and whisk to combine.  Add the egg mixture to the flour mixture and mix until just combined. Spoon the batter into the muffin cups, filling about 2/3 full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool on a rack.

 

In the bowl of an electric mixer combine the cream cheese, butter, and vanilla. Gradually add the powdered sugar until blended.  Frost and top with fudge sauce and a maraschino cherry

 

Modified from the Joy of Baking

cup1

ZUCCHINI AND PISTACHIO CUPCAKES (pareve)

This recipe uses self rising flour if you don’t have it for each cup of self rising flour use 1 cup of all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

2 eggs

1 cup oil

1 cup granulated sugar

4 zucchinis, grated

1 cup shelled pistachio nuts, chopped

2 teaspoon lime zest

1 teaspoon cinnamon

2 cups self-rising flour

1 teaspoon baking powder

1 cup dried cranberries

 

Preheat the oven to 325. Grease or line 2 12 muffin tin pans. In a bowl combine the egg, oil, and sugar and whisk until combined.  Add the zucchini, lime zest and nuts and stir together until well mixed.  Add the flour, cinnamon and baking powder, into the zucchini mixture and gently fold it in. Spoon the batter into the prepared pans and bake and for 18 to 20 minutes until the top is golden and a toothpick inserted in the center comes out clean.  Cool on a rack and then dust the top with powdered sugar. Makes 24.

 

Modified from about.com

 

GLUTEN FREE CHOCOLATE CREAM CHEESE CUPCAKES (dairy)

 

3 tablespoons butter, melted

1 tablespoon unsweetened cocoa powder

1/2 cup sugar

1 oz cream cheese

1 egg

1/2 teaspoon vanilla

generous 1/3 cup potato flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon milk

 

Preheat the oven to 350.  In a bowl of an electric mixer combine the butter and cocoa powder and beat until combined. Add the sugar and beat until combined.  Add the cream cheese, vanilla, milk and eggs and beat to combine.   Add the flour, baking powder, and baking soda and beat until just combined.  Spoon the mixture into the paper liners and bake for 15 to 20 minutes until risen and a skewer inserted in the center comes out clean.  Cool before frosting.

 

1 oz bittersweet chocolate

5 oz cream cheese, softened

1/3 cup powdered sugar

1/4 teaspoon vanilla extract

 

Melt the chocolate in the microwave but don’t over heat it, it should just be soft. Cool for about minutes. Place the softened cream cheese in a bowl and then pour the chocolate over the top. Add the vanilla and mix until the cheese and chocolate is combine. Add the powdered sugar and mix to combine. Frost and serve. Makes 12

 

Submitted by Roger Mancref and Cheryl Rodrego Naples FL

 

CANDIED CUPCAKES (dairy)

 

Topping

6 chocolate candy bars, chopped into pieces (your choice)

1, 12 oz bag of any kind of M&M’s you like

Crush, cut and mash into tiny pieces

Mix together in a bowl, set aside

 

Frosting

1/2 cup peanut butter

1 cup semi sweet chocolate

1/2 cup cream

 

Cupcakes

12 tablespoons softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

4 eggs

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 cups flour

1 1/2 cups buttermilk

1 cup mini chocolate chips

 

 

Make the frosting first. In a microwave bowl melt the chocolate and cream together. Stir until smooth and then add the peanut butter and mix until combined. Cool in the refrigerator and when it is cool beat the frosting until it is spreadable.

 

Preheat oven to 350. Grease or place paper liners in 24 cupcakes molds. In a bowl combine the butter, white sugar and brown sugar. Mix to combine. Add the buttermilk, vanilla and eggs and mix to combine. Add the salt, baking soda, flour, chocolate chips and mix to combine. Spoon the batter into the prepare tins filling each about 2/3 full. Bake for 10 to 15 minutes or until a toothpick comes out clean. Cool before frosting and then decorate with the chopped candy. Makes 24.

 

LUSCIOUS LEMON CUPCAKES (dairy or pareve)

 

1 cup butter or margarine, softened

2 cups sugar

3 eggs

2 teaspoons lemon zest

1 teaspoon vanilla

3 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream or pareve substitute

 

FROSTING:

3 tablespoons butter or margarine, softened

2 1/4 cups powdered sugar

2 tablespoons lemon juice

3/4 teaspoon vanilla

1/4 teaspoon lemon zest

1 tablespoon milk or pareve substitute

 

Preheat oven to 350 and grease or paper line 30 muffin tins. Set them aside. In the bowl of an electric mixer combine the butter and sugar. Mix to combine and then with the mixer running add the eggs. With the mixer still running add lemon zest and vanilla. In another bowl combine the flour, baking soda, baking powder and salt.  With the mixer running slowly add the flour mixture to creamed mixture alternately with sour cream. This will be a thick batter.  Fill greased or paper-lined muffin cups 2/3 full. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

 

In the bowl of an electric mixer or food processor combine the butter and powdered sugar. Mix until combined.  Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost the cooled cupcakes. Makes 30.

 

 

 

Too Much Candy for Halloween??? Nah……recipes for leftover candy

So the high holiday of candy is coming up and your little darlings will get enough sugar to power a small nuclear plant and it’s time for the “parent” to consider confiscating a portion of bounty “for their own good” of course. Yeah, right, that didn’t work with my kids either.

What I did do was try to channel some of the candy to other venues. I always let my kids eat about 1/3 of the candy, they had to give at least 1/3 of the goodies they collected to one of the women’s shelters for the kids there who didn’t get to trick or treat and the remaining 1/3 was put into the communal candy basket at home for us to use as a family (ok, my husband and I snarfed a few) for some of our favorite, made with candy recipes.

Rather than try and justify how chocolate should really be its own food group I’m just going to offer the following recipes that have graced my family’s table in the weeks following Halloween and pray you don’t gain as much weight as we do when we eat them.

 

 

CHOCOLATE CANDY BAR CROISSANTS

 

1 (8 ounce) tube refrigerated crescent rolls

1 tablespoon butter or margarine, softened

2 (1.55 ounce) milk or semi sweet chocolate candy bars, broken into small pieces

1 egg, beaten

2 tablespoons sliced almonds

Unroll crescent roll dough; separate into triangles. Brush with butter.

 

Preheat oven to 375. Arrange candy bar pieces evenly over triangles; roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush the top of the croissant with the beaten egg and then sprinkle the top with almonds. Bake for 11 to 13 minutes or until golden brown. Cool on a wire rack. Makes 8. This recipe can be doubled.

 

CANDY BAR CAKE

 

3 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups finely chopped candy bar (Snickers, Almond Joy, Milky Way, peanut butter cups or a combination of any of your favorites)

2 sticks unsalted butter, softened

1 1/2 cups sugar

4 large eggs, separated, at room temperature

2 teaspoons vanilla

1 1/4 cups milk

1/4 teaspoon cream of tartar

 

Frosting:

4 1/2 ounces milk, semi sweet or bittersweet chocolate, chopped

1/2 cup whipping cream

1/2 cup chopped candies

 

Preheat oven to 350. Grease and flour a 10-cup nonstick Bundt pan. In a bowl sift together the 3 cups flour, baking powder and salt. In a separate bowl combine the chopped candy with remaining 1/2 cup flour. In the bowl of an electric mixer combine the butter and sugar and beat until combined about 2 minutes then add the yolks and vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk.  Add 1/3 of the flour, the remaining milk and then the last of the flour.  In another bowl for the electric mixer beat the egg whites and cream of tartar until you get stiff peaks. By hand, fold the chopped candies and egg whites into the batter. Spoon the batter into the prepared pan. Bake 50 to 60 minutes or until a toothpick comes out clean. Cool the cake, in the pan, on a cooling rack for 10 minutes, then remove the cake from the pan and allow to cool on the rack for an additional 20 minutes.

 

To make the frosting place the chocolate in a bowl and pour the cream over the top. Microwave for about 30 seconds and then remove and stir. Return to microwave and cook an additional 30 seconds or until the chocolate is totally melted. Whisk to combine and let cool for a few minutes. Place the cake on the serving platter and pour the icing evenly over the top of the cake (some will drip over sides but that’s ok). Sprinkle the remaining chopped candy over the top. Let cool and serve.

 

 

Modified from ALL YOU OCTOBER 2011

KIT KAT KAKE

 

1 (18 ounce) packages refrigerated chocolate chip cookie dough, prepared recipe favorite

6 cups whipping cream

2 1/2 cups chocolate chips, divided

14 Kit Kat bars

2 tablespoons butter or 2 tablespoons margarine

whipped whipping cream or whipped topping

 

Preheat oven to 350. Line bottom of 9-inch round cake pan with parchment or wax paper. Press cookie dough in bottom to 1/2 inch thickness. Bake approximately 18 minutes or until lightly brown. Cool completely. In a large bowl, put 1 1/2 cups chocolate chips and 5 cups whipping cream. Microwave on HIGH for 4 – 5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight.  Melt remaining chocolate chips with butter and stir until smooth.

 

Place large cookie in center of 10-inch spring form pan. Cut candy bars long ways and dip one end in chocolate mixture. Place vertically between cookie and sides of pan. Continue until all candy bar pieces are used.  Chill 20 minutes.  Whip cream and chocolate mixture until stiff.  Chop remaining candy bars into chunks. Take cookie shell and place one-third of mousse on bottom. Sprinkle chunks on top. Repeat layers, ending with mousse. Chill in freezer overnight.  Top with whipped cream and chunks of candy bar.  Return to freezer for at least 1 hours. When ready to serve remove from freezer and slice.

 

Submitted by Rachael Margoles Philadelphia PA source unknown

 

CANDY CORN BLONDIES

 

1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons coarse salt

1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag) or 8 Reese’s peanut butter cups, removed from their wrappers and coarsely chopped

 

Preheat oven to 350. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper. In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies or chopped peanut butter cups in 12 rows (2 rows per color, repeating once) on top of dough.Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days. Makes 16.

 

Modified From Everyday Food

MILKY WAY TART

 

 

Crust

3/4 cup plus 2 tablespoons all purpose flour

2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup plus 2 tablespoons powdered sugar

1 large egg yolk

 

Filling

3 1/2 ounces milk chocolate candy bars chopped

2 cups heavy whipping cream, divided

 

1/4 cup (1/2 stick) unsalted butter

1/2 cup plus 2 tablespoons sugar

3 tablespoons water

 

Unsweetened cocoa powder (for dusting)

 

Make crust: Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.

 

Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.

 

Preheat oven to 375. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.

 

Make filling: Place milk chocolate in medium bowl. Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.

 

Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.

 

Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.

 

Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Cover and keep refrigerated. Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.

 

Created by Maury Rubin City Bakery /  Bon Appétit  September 2006

 

KITCHEN SINK COOKIES

 

4 eggs

3/4 cup margarine

2 cups sugar

1 1/2 cups brown sugar

1 teaspoon vanilla extract

2 cups peanut butter

3 teaspoons baking soda

1 teaspoon salt

7 cups oatmeal

3/4 cup chocolate chips (milk or semi sweet)

3/4 cup pecans, chopped

3/4 cup M&M’s ® (you can use the peanut or peanut butter ones too!)

 

Preheat oven to 350. In a bowl combine the eggs, margarine, sugar, brown sugar, vanilla and peanut butter. Beat to combine . In a separate bowl mix together the baking soda, salt, and oatmeal. Mix the oatmeal mixture into peanut butter mixture. Add chocolate chips and pecans and stir until combined.  Drop golf ball sized balls of dough (I use an ice cream scoop) on an ungreased cookie sheet and flatten each cookie into a circle shape with the bottom of a glass. Press M&M‘s into the top of unbaked cookies.  Bake for 10 to 12 minutes. Cool for 5 minutes on cookie sheet before removing. Makes 2 to 3 dozen.

 

My files, source unknown

 

Edamame: A food that sounds like a video game/Recipes/Kosher

There was a time not so long ago that the soy bean was an ingredient that was relegated to the soy sauce or tofu ingredient in our recipes. Some enterprising chef realized that the soy bean in its fresh form AKA Edamame is a fabulous food in its own natural form and voila, a new food craze is off and running.

Edamame (or the soy bean) is a green vegetable that is jam packed full of protein and is a wonderful source for calcium, magnesium, riboflavin, thiamin, foliate and iron. These large beans come in a pod that looks like a pea pod only bigger. They are harvested early in their growth cycle so the beans are still tender and green and haven’t matured. The best way to use the edamame is to parboiled in lightly salted water, rinse, drain and cool and then remove the bean from the pod. When shopping for your fresh edamame choose pods that are plump, firm and don’t have any spots of blemishes. You can keep the fresh edamame in the refrigerator for 4 or 5 days and the frozen stuff is just fine for 3 or 4 months in the freezer.

Edamame is so very versatile it’s great eaten all by itself or in salads, soups, stir fry, pasta dishes and any kind of casseroles into which you want to add some protein.  Fresh edamame is usually found at natural and higher end produce sections or at farmers markets. You can find the frozen stuff in most grocery freezer sections.

At this point you know as much as I do about our friend the edamame and you’re ready to try some of the new recipes you’ll find below.

 

HOISIN BEEF AND EDAMAME (meat)

 

1/2 lb cooked and drained whole wheat spaghetti

3 tablespoons lime juice

3 tablespoons hoisin sauce

1 tablespoon minced garlic

1 teaspoon cornstarch

2 teaspoons sesame oil

8 ounces  steak, trimmed, thinly sliced

1 red bell pepper, thinly sliced

1 10-ounce package frozen shelled edamame, (about 2 cups), thawed

1 tablespoon minced fresh ginger

1/2 cup chopped fresh cilantro or parsley

 

In a bowl combine the lime juice, hoisin sauce, garlic and cornstarch. Whisk to combine.

Heat the oil in a large skillet and add the steak and cook, stirring occasionally for about 2 minutes or until it’s done the way you like it. Immediately transfer the steak to a plate using tongs but don’t clean the pan. Add bell pepper to in the pan and cook, stirring, for 1 minute. Add edamame and cook until heated through, about 2 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Add the sauce mixture and beef to the pan. Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro. Serves 4

 

Tip: Freezing the flank steak for about 20 minutes will make it easier to thinly slice.

 

From EatingWell January/February 2007

GARLIC EDAMAME (pareve)

 

1/2 cup water

6 cloves garlic, minced

2 (16 ounce) packages frozen edamame

1/2 cup teriyaki or soy sauce

1/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons sesame oil

1/4 cup sesame seeds

1/2 to 1 lb angel hair pasta, cooked, drained

 

Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Add the cooked pasta, toss to combine and place the mixture in a serving bowl. Sprinkle the top with sesame seeds and serve. Serves 6 as a side dish 4 as a main course.

 

Submitted by Jore Cardase Chicago IL

EDAMAME AND CORN SALAD (pareve)

 

1 package (16 ounces) frozen shelled edamame

2 cups fresh or frozen corn, cooked and kernels

1 medium red bell pepper, coarsely chopped

4 green onions, thinly sliced

4 stalks celery, chopped

1/2 cup chopped black olives

1/4 cup chopped fresh parsley

 

dressing:

 

1/4 cup olive oil

1/4 cup rice wine vinegar

1 teaspoon sugar

1 small tomato, seeded and diced small

1 tablespoon oregano

1 teaspoon minced garlic

1 teaspoon salt

1/4 teaspoon black pepper

 

 

Bring 2 quarts water to boil in medium saucepan on high heat. Add edamame; cook 4 minutes or until edamame are bright green and tender. Drain and rinse under cold water. For the dressing, combine all the ingredients in a large salad bowl and whisk to combine.  Add edamame, corn, red bell pepper, green onions, celery, black olives and parsley; toss well to coat. Cover and refrigerate at least 1 hour to blend flavors. Toss before serving.

 

Modified by me from mccormick.com

 

SESAME CHICKEN EDAMAME (meat)

 

2 teaspoons oil

1 tablespoon minced peeled fresh ginger

2 teaspoons minced peeled fresh lemongrass

2 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into bite-sized pieces

2 cups frozen shelled edamame (green soybeans)

2 cups frozen bell pepper stir-fry mix

2 tablespoons  soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon dark sesame oil

1/4 teaspoon cornstarch

1/2 cup (1/4-inch) diagonally cut green onions

2 teaspoons dark sesame seeds

1/2 teaspoon salt

 

Heat the oil in a large skillet. Add the ginger, lemongrass, and garlic and sauté 1 minute or just until mixture begins to brown. Add the chicken and cook for about 2 minutes. Add edamame and stir-fry mix and cook, stirring constantly for about 3 minutes.  In a bowl combine the soy sauce, mirin, sesame oil, and cornstarch and whisk to combine. Add the liquid to the pan and cook for about 1 minute. Remove the pan from the heat and add the onions, sesame seeds, and salt. Mix to combine and serve over rice or noodles. Serves 6 to 8

 

Modified from Cooking Light MARCH 2006

 

PEPPERS EDAMAME AND QUINOA (pareve)

 

1 1/2 cup cooked quinoa

1 cup shelled frozen edamame, thawed

1 red bell pepper, seeded and chopped

1 red onion, chopped

3 stalks of celery, chopped

2/3 cup golden raisins

8 to 12 bib lettuce leaves

1/4 cup rice wine vinegar

2 tablespoons soy sauce

1 tablespoon honey

1 clove of garlic, minced

 

In a bowl combine the garlic, honey, soy sauce and vinegar. Whisk to combine and set aside.  In a large bowl combine the quinoa, edamame, pepper, raisins and onion and mix to combine.  Pour the sauce over the quinoa and mix together until the mixture is completely coated. To serve, place 2 leaves on each serving plate and spoon some of the quinoa mixture into it. Serves 4 to 6.

 

From my files, source unknown

 

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