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

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I’m Nuts for Coconuts

coconut 1

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

 

I’m Back Get ready to Rock and Roll with CuisinebyEileen

Having taken some time off from blogging for a variety of reasons (most importantly, not enough hours in the day!!) I’ve decided that 2014 is the year I’m going to really get going on my blogging and hope eveyone who reads my posts passing them along to everyone they know or have ever met!!

My first foray back is my hommage to entertaining  and the do’s and don’ts that go along with it. Stay tuned for bigger, better, and more delicious post

No matter what your religious preference and practice (and even if you just see football as your religion) it’s pretty much a given that you’ve heard of the 10 commandments.  5 great do’s and 5 pretty awesome do not’s of  all encompassing guidelines on how to live a life that, while not guaranteed to avoid problems, at least will give you a road map on how to navigate some of the trickier issues of existence.

While I would, of course, never in 2013 or 5774 years (depending on which calendar you’re using) claim to have the same insight as the author it struck me as important that, at this time of year, a make you smile, nod your head a and say, oh yeah, I can do that 10 Commandments of Entertaining Priorities might just be appropriate.

  1. DO serve food with meaning and purpose.  HELLO, YOU DO NOT NEED 7 DIFFERENT DESSERTS. Put one less pie or cookie or even cake on the table. Nobody needs the calories. Instead, take the same amount money you would use to make it and donated to smaller, LOCAL organizations that produces immediate, tangible results. A food pantry, a homeless or battered women’s shelter. How about you give  $20 to a student you know who is struggling with debt or deliver a fruit basket or the fixings for a great meal to a family of an active duty service man or woman who  serve and protect and who we can never thank enough.
  2. DO Power down the electronics for at least an hour a day, every day. Actually have conversations and interact with your family, face to face, at a table, with a meal. Use your ears not your fingers to communicate. Say please and thank you and show your kids how manners work. Sure there’s probably an app for that or a very funny YouTube video on how to really talk to your parent/child/significant other but come on. The art of conversation starts with “so tell me about your day, your life, your work, and your hopes your dreams”, Get the picture? Ask about what’s going on and then LISTEN and HEAR and RESPOND.
  3. DO Write down the family recipes and pass them along this year. Teach your kids and grandkids exactly how to measure a pinch and a dollop and a smidge. Nothing says I love you like handing over the bowl and beaters with half the batter still clinging to the sides. Invite everyone to watch and help and take pictures. PASS OUT THE RECIPE TO EVERYONE WHO EVER ASKED YOU FOR IT. A recipe isn’t special; it’s just a memory, if nobody can make it after you’re gone.
  4. DO have fun non alcoholic options available. While liquor seems to be an essential in many celebrations some people struggle, especially at holiday time, with over indulgence. So much stupid stuff (verbal and physical) and accidents can be attributed to “being over the legal limit” so try opting out or limiting what’s available to the not so hard stuff. Try serving sparkling grape juice, apple juice, hot cider, punch or even fancy ice cream or coffee drinks; make them the stars of the beverage table. I’m not saying no way, no how, never to alcoholic but rather not during the day, not when anyone is going to be driving and especially if there are kids around.
  5. Do remember those people who make a difference to your kids and thank them. Teachers, especially deserve a big thank you. From my teacher friends I get the following advice. Any gift is fine but if you’re asking please don’t give a sweater, or a picture frame or even a book, even if you think they will like it. Yes the thought is nice but think about it. Do you really know their size? Color preference? Allergies? Average class size 26 to 35. What would you do with 26 picture frames or sweatshirts or pencil holders???? I suggest a gift certificate to a department store, grocery store, coffee shop, bakery, movie tickets or book store. The best present is one they can pick out themselves.
  6. DON’T JUDGE. Easier said than not done. So what if your 3rd cousin walks in the door with a new tattoo sleeve that has pictures of hello kitty on it or your father in law has decided that this is the year of the handle bar mustache.  Family party time is NOT the time to voice your concern, objection or even curiosity as to personal choices, no matter how much the significance escapes you. Save your questions, objections or even rampant curiosity for a quieter more private one on one meeting with whom so ever has given you pause.
  7. DON’T PLAY FAVORITES. Invite the forgotten neighbor, or friend whose family is out of town. Does it really matter if you can’t stand your sister in law’s parents or your son’s girlfriends step father? Ask yourself if they’re so unredeemable you need to cut them out of your life. If not, be the bigger person. Suck it up and put on your game face and say, let’s get together. Everyone needs to feel they are wanted even the obnoxious. I’m not saying invite someone you’re not overly fond of to dinner but rather, unless someone is so toxic they can’t be around small children or pets invite them share just a small part of the holiday. A cup of coffee in the afternoon or a quick “come on over for dessert” goes a long way to bridging a strained relationship or building a new one.
  8. DON’T FORGET TO TAKE CARE OF YOURSELF. Acknowledge and thank yourself for all that you do. Take a moment to appreciate the unique way you contribute to the betterment of your family, work, and the world in general.  Indulge in a nap, a massage or even a piece of chocolate just because you deserve a moment in time for the world to revolve around you.
  9. DON’T SWEAT THE CLEAN UP. Those dishes and laundry will be there in the morning. Nobody cares. I’m not saying let they house fall to rack and ruin and anticipate a call from the Hoarders TV show but just let some of your cleaning take a holiday too.  Spend the time with your friends and family and shove the stuff in the dishwasher, hamper under the bed or under the rug. At the end your life are you really going to say, “Gee, I wish I’d done more loads of laundry and I really regret not making my bed”? Don’t think so.

10. DON’T FORGET THE THREE MAGIC WORD. They are not, pass the salt, move your butt, pick it up, and even put that down or please and thank you (although those last two are kinda important). The words I LOVE YOU are some of the most powerful on the planet, no matter the language. Put in the effort to form the words and say, for no particular reason other than you can “l love you, I appreciate you and my favorite how did I get so lucky to have you in my life (I often ask my kids if they know how lucky they are to have me as a mom but that’s not quite what I’m getting at)?” Use the words to say what’s in your heart, I guarantee, they will be the best gift you give this year.

 

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

Eileen Goltz Guest Host on NIPR /Pod Cast and Live!

Listen to the Mid Day Matters show live online  today @ NIPR.fm where I’ll be co hosting and talking about summer food fun on a budget!

BEST EVER PASSOVER SUBSTITUTIONS /recipes and tips

At some point during Pesach preparations we’ve all tried to convert a main stream recipe into a Pesach one only to discover that we don’t have a clue as to what to substitute for a chometz ingredient. This panic moment is why I started compiling my COMPLETE LIST OF PESACH SUBSTITUTES. I’ve added some great new substitutions this year. If anyone has any other substitutions that they would like to share please let me know by posting to my blog!

PLEASE DO  NOT POST THIS ON YOUR BLOGS OR WEBSITES AS IT COPYWRITTEN MATTERIAL.

FOR PERSONAL USE ONLY

NOT FOR REPRINT! 

JUST LINK TO THIS BLOG PLEASE

1 oz. baking chocolate (unsweetened chocolate) = 3 tablespoon unsweetened cocoa powder plus 1 tablespoon oil or melted margarine

 

16 oz. semi-sweet chocolate = 6 tablespoon unsweetened cocoa powder plus 1/4 cup oil and 7 tablespoon granulated sugar

 

14 oz. sweet chocolate (German-type) = 3 tablespoon unsweetened cocoa powder plus 2 2/3 tablespoon oil and 4 1/2 tablespoon granulated sugar

1 cup confectioners’ sugar = 1 cup granulated sugar minus 1 tablespoon sugar plus 1 tablespoon potato starch pulsed in a food processor or blender

1 cup sour milk or buttermilk for dairy baking = 1 tablespoon lemon juice in a 1 cup measure, then fill to 1 cup with Passover nondairy creamer. Stir and steep 5 minutes

 

Butter in baking or cooking use pareve Passover margarine in equal amounts. Use a bit less salt

 

1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water

 

1 cup corn syrup = 1 1/4 cups granulated sugar plus 1/3 cup water, boiled until syrupy

 

1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar

 

1 cup of flour, substitute 5/8 cup matzo cake meal or potato starch, or a combination sifted together

 

1 tablespoon flour = 1/2 tablespoon potato starch

 

1 cup corn starch = 7/8 cup potato starch

 

1 teaspoon cream of tarter= 1 1/2 teaspoon lemon juice or 1 1/2 teaspoon vinegar

 

1 cup graham cracker crumbs = 1 cup ground cookies or soup nuts plus 1 teaspoon cinnamon

 

1 cup bread crumbs = 1 cup matzo meal

 

1 cup matzo meal = 3 matzoth ground in a food processor

 

1 cup matzoth cake meal = 1 cup plus 2 tablespoon matzo meal finely ground in a blender or food processor and sifted

 

3 crumbled matzo = 2 cups matzo farfel

 

1 cup (8 oz.) cream cheese = 1 cup cottage cheese pureed with 1/2 stick butter or margarine

 

Chicken fat or gribenes = 2 caramelized onions, Saute 2 sliced onions in 2 tablespoon oil and 2 tablespoons sugar. Cook until the onions are soft. Puree the onions once they are golden.

 

1 cup milk (for baking) = 1 cup water plus 2 tablespoon margarine, or 1/2 cup fruit juice plus 1/2 cup water

 

1 1/4 cup sweetened condensed milk =1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours.

 

1 cup wine= 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar. Mix together and let set for 10 minutes.

 

For frying: Instead of chicken fat, use combination of olive oil or vegetable oil and 1 to 2 tablespoons pareve Passover margarine.

 

Eggs: Passover egg substitutes don’t work quite as well as the chometz egg substitutes. For kugels, matzo balls, fried matzo and some cakes the recipes will probably be ok. However, if you want to avoid them (and I do) you can add one extra egg white and 1/2 teaspoon of vegetable oil for each yolk eliminated when baking. Use only egg whites as the dipping to coat and fry meats.

 

Italian Seasoning= 1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 teaspoon rubbed dried sage. This can be substituted for 1 1/2 teaspoons Italian seasoning.

 

Curry Powder= 2 tablespoons ground coriander, 1 tablespoon black pepper, 2 tablespoons red pepper, 2 tablespoons turmeric, 2 tablespoons ground ginger. Makes 2/3 cup.

 

Pancake syrup=use fruit jelly, not jam and add a little water to thin. I always like to combine the jelly and water in a microwave safe bowl and heat it gently before I serve it.

 

Seasoned Rice Wine Vinegar= 3 tablespoons white vinegar, 1 tablespoon white wine, 1 tablespoon sugar, 1/2 teaspoon salt. Mix to combine. Makes 1/4 cup

Flavored Vinegar= lemon juice in cooking or salad, grapefruit juice in salads, wine in marinades.

 

Water Chestnuts- substitute raw jicama

 

Orange liqueur =substitute an equal amount of frozen orange juice concentrate
You can mince the tops of green onions and use them in recipes that call for chives or use celery tops instead of parsley (who are we kidding, we always have parsley during Pesach)

 

SOY SAUCE SUBSTITUTE

This soy sauce substitute doesn’t taste exactly like the real thing, but it makes a flavorful alternative for Pesach stir fry.

2 tablespoons beef broth

1 tablespoon red wine vinegar

1 teaspoon balsamic vinegar

1 tablespoon brown sugar

1 teaspoon oil

1/8 teaspoon garlic powder

black pepper to taste

1/4 cup boiling water

 

Combine all the ingredients. At this point, you can either a) use the sauce as is, leaving for an hour to give the flavors a chance to blend, or b) for a thicker, richer sauce, boil the liquid until it is reduced by half, about 3 tablespoons. Store in a sealed container in the refrigerator. Makes 2/3 cup. Use the sauce within 3 – 4 days.

CASHEW SOUR CREAM

It’s creamy and you can use it in any recipe that calls for sour cream. It refrigerates well.

 

1 cup raw cashews (must not be roasted or salted)

1/4 teaspoon salt

1-2 teaspoon apple cider vinegar

1 small lemon, juice

 

Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream. Refrigerate in an airtight container for up to a week. Makes 1 cup.

 

1 egg= 1 ½ tablespoons water, 1 ½ tablespoons oil, 1/2 teaspoon potato starch 1/2 teaspoon  baking soda. It works well for up to 2 eggs.

You can also try 1/4 cup of applesauce = 1 egg but only for some of the egg in a recipe.

 

CORN SYRUP SUBSTITUTE

 

2 cups white sugar

34 cup water

1/4 teaspoon cream of tartar

1 dash salt

 

Combine all ingredients in a heavy, large pan.Stir and bring to a boil.Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage.stir often.Cool syrup and store in a covered container at room temperature.

 

OYSTER SAUCE SUBSTITUTE (great with fish).

 

1 mushroom/vegetable bouillon cube (or 1 tablespoon of the powdered stuff)

1/2 cup boiling water

1 tablespoon sugar

1 teaspoon potato starch

1 teaspoon cold water

 

In a sauce pan combine the bouillon, sugar and boiling water. Boil for 2 to 3 minutes. While it’s boiling, in a cup combine the potato starch and cold water,mix to combine and add mixture to the boiling broth.  Simmer, whisking constantly until the  mixture thickens.

 

 

© Eileen Goltz pesach substitutes 12

Delicious St. Patty’s Day Recipes (All Irish All Day)

There is one time during the year, and one time only, where I suspend all my ethnic and regional food preferences and embrace all things Irish. I am, of course, referring to the one and only St. Patrick’s Day.

Celebrated annually on March 17 in honor ofIreland’s patron saint this holiday, brings out the Irish in everyone. St. Patrick was born between 370 and 390 C. E. whenRome ruled theBritish Isles. As a missionary he helped convert the Irish to Christianity using a shamrock to explain the Trinity. With immigration from Ireland to the United States one of the best ways to establish a new life Irish nationals have been celebrating St. Patrick’s Day  in the United States back as far as 1737 when Boston held its first St. Patrick’s Day parade.

How all this history translated into the green beer and rivers dyed green and crazy parades we celebrate with today is not for me to speculate on. Suffice it to say, the Irish have their own wonderful food traditions for the day and it behooves all of us to become “just a little Irish” and join the celebration with wonderful food, a few Irish ditties and perhaps a pints or three of ale.

CLASSSIC IRISH SODA BREAD

4 cups flour

4 teaspoons baking powder

1 cup sugar

1/2 teaspoon salt

1 teaspoon caraway Seeds

1 1/2 cups raisins

2   eggs beaten

1 cup butter or margarine, melted

1 cup milk

Preheat oven to 350. Lightly grease a loaf pan. Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs and milk to the bowl; mix well. Mold dough into a loaf shape on a floured board. Place dough in greased pan and bake for one hour, or until bread tests done.

RAISIN IRISH SODA BREAD

This version tastes even better the second day and is great for breakfast.

4 1/4 cups flour (up to 4 — 1/2 cups)

4 teaspoons baking powder

1/2 teaspoon baking soda

1   teaspoon salt

3   tablespoons sugar

1   tablespoon caraway seeds

1 cup raisins

2 cups buttermilk

butter

sugar

Preheat the oven to 350.  Grease a 9-inch black cast-iron skillet or cake pan and dust with flour. In a large bowl, mix 4 cups of the flour with the baking powder, baking soda, salt, sugar, and caraway seeds. Add the raisins, mixing them in with your fingers to make sure they are separated. Add the buttermilk to the bowl and mix with a fork until the mixture forms a dough. Sprinkle about 1/4 cup more of the flour on a board or counter. Turn out the dough and knead for about 5 minutes, working in the flour from the board and forming the dough into a smooth round loaf about 8 inches in diameter.  (If the humidity is high and the dough is very sticky, you may need to add another 1/4 cup of flour to the board.)  Press the dough evenly into the prepared skillet or pan and cut a cross 1/2 inch deep across the top. Bake for 1 hour and 15 minutes, or until the loaf sounds hollow when rapped on the bottom.  Remove the loaf to a wire rack and rub the top with butter. Sprinkle with sugar. Let the bread cool completely before slicing. Makes one large loaf.

IRISH COFFEE

4 cups strong fresh coffee

1/4 cup sugar

1/2 cup Irish whiskey

1 cup   whipping cream

2 tablespoon sugar

2 tablespoons Irish whiskey

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.)  Meanwhile whip 1 cup whipping cream until light. Beat in the 2 tablespoons of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top. Serves 4 to 6 depending on the size of the mugs.

CLASSIC CORNED BEEF AND CABBAGE

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and julienned

1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Approx 35 to 45 minutes. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. Serves 5 to 6

DIJON CORNED BEEF AND CABBAGE

2   cups water

1/4 cup honey

2 tablespoonsDijonmustard, divided

1 medium cabbage head, cut into 8 wedges

3 tablespoons butter or margarine, softened

1 1/2 teaspoons fresh dill chopped OR 1/2 teaspoon dried dill weed

2 1/2 pounds corned beef brisket

Preheat oven to 350. Place the brisket and water in Dutch oven, cover tightly and cook 1 hour (It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours more,   or until meat is tender.  Remove brisket from cooking liquid and place,   flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes.  Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed.  Meanwhile, steam cabbage 15 to 20 minutes, or until tender.  Combine remaining

mustard with butter and dill; spread over hot cabbage wedges.  Carve

brisket diagonally across the grain into thin slices and serve with

cabbage.

JAMES BEARD’S IRISH STEW

Proper Irish stew is made with lamb, however, beef may be substituted if you must. Plan ahead to make the lamb stock a day in advance. I have used beef and beef broth and it comes out quite nicely.

3 to 3-1/2 pounds lamb shoulder

1 pound neck of lamb

2 quarts water

1 medium onion stuck with 2 cloves

1 large bay leaf

2 large garlic cloves

1 Tablespoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon thyme

Parsley sprig

3 thinly sliced medium onions

3 leeks split in half and cut in small dice

Additional bay leaf

1/2 teaspoon nutmeg

4 medium potatoes, finely diced

2 Tablespoons finely chopped parsley

Preparation:

Have the butcher bone the lamb shoulder and give you the bones.

Put the bones and neck in a deep saucepan with 2 quarts water. Bring to a boil and boil 5 to 6 minutes, skimming off the scum from the surface. Add the onion stuck with cloves, and the bay leaf, garlic, salt, pepper, thyme, and parsley. Bring to a boil again, reduce the heat to simmer, and simmer 2 to 2-1/2 hours to a strong broth. Strain, and put in the refrigerator overnight. Next day, skim off the fat.

Remove all fat from the lamb shoulder and cut the meat into pieces 1 inch wide and 2 inches long. Put the meat in a heavy pan with the sliced onions, leeks, additional bay leaf and thyme, nutmeg, and enough lamb broth to come 1 inch above the meat. Bring to a boil, skim off the scum, reduce the heat, and simmer, covered, 1 hour, then test the meat for tenderness. If it still seems a bit tough, give it another 15 minutes, then add the diced potatoes. Cook 30 minutes, until the stew is slightly thickened by the potatoes, then taste for seasoning. You will probably find it needs salt — 1 to 2 teaspoons should be sufficient — a few grinds of pepper, and a touch of nutmeg. Let this cook a little to blend with the stew, then add the chopped parsley and cook just 1 minute more. Serves 6 to 8

From James Beard’s American Cookery by James Beard (Galahad Books)

IRISH WHISKEY CAKE

2 cups golden raisins

3 tablespoons grated lemon zest

1/4 cup whiskey

3/4 cup butter, softened

1 cup light brown sugar

3 egg yolks

3 egg whites

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground cloves

1 teaspoon baking powder

2 cups sifted confectioners’ sugar

1 lemon, juiced

Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350. Sift the flour, salt, cloves and baking powder into a bowl and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins. In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack. To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

Serves 8 to 10.

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