Are they Chickpeas or Garbanzos? /kosher recipes

This is that magical time of year when all things, especially my dieting start anew. After warding off the cold and chill of winter with that extra 10 pounds of excess weight (blubber sounds so harsh) I know that I have got to get a grip on the inhalation of comfort food (ie: chocolate, pizza, chocolate, mashed potatoes, chocolate) that have comprised my fuel for the past few months. I’ve taken stock of my eating habits and have decided that salads and high fiber foods are now on the menu in full force.

One of the biggest mistakes people make when they want to shed a few pounds is that they think they have to starve themselves. That’s a big no no. You should eat sensibly and eat smart. Fiber and roughage should play a big part in any

Chick peas are perhaps better known by their name garbanzo beans. They are a round-ish, beige to light green members of the legume family grown primarily in part ofWest Asia,India, and in theMediterranean. Most are familiar with chick peas as either used whole in salads, or ground up to make the popular Middle Eastern dish hummus and falafel. You can get them dried or canned and for my money and the amount of time needed I tend to always use the canned variety.

Chick peas are incredibly versatile and are a frequent ingredient in pacific rim,Mediterraneanand Italian dishes.  They are considered a starchy carbohydrate and are a great staple for people with diabetes. A serving of chick peas (about 4 ounces or half a cup) has about 17 grams of dietary fiber and 19 grams of protein. They are considered more digestible than most other beans making them a wiser option for suffers of how shall I put this delicately…….. excessive flatulence.

This is so not a case of beans beans the magical fruit the more you eat the more you…….ok, you know what I mean. These recipes are all easy, a little different, delicious not so high in calories and oh so good for you.




1 tablespoon oil

1 onion, chopped

1 (14.75 ounce) can creamed corn

1 tablespoon curry paste

salt and pepper to taste

1/2 teaspoon garlic powder, or to taste

1 (15 ounce) can garbanzo beans, drained and rinsed

1/2 lb cooked shredded chicken (leftovers work great)

1 bunch fresh spinach stems removed

1 teaspoon dried basil or to taste


In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic. Stir in garbanzo beans and gently fold in cooked chicken. Add spinach and cover. When spinach is tender, remove from heat and stir in basil. Serves 4




2 (15 ounce) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped

1 ounce crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper


Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled. Serves 8

HUMMUS (pareve)


1 can (15-oz) garbanzo beans (chickpeas); drained (reserve liquid)
1/2 cup sesame seed
1 teaspoon minced garlic
3 tablespoons lemon juice
1 teaspoon salt
Snipped parsley
pita bread; crackers or vegetable dippers


Place reserved bean liquid, the sesame seed and garlic in blender container. Cover and blend on high speed until mixed. Add the garbanzo beans, lemon juice and salt; cover and blend on high speed, stopping blender to scrapes sides if necessary, until of uniform consistency. Garnish with parsley. Serve as spread or dip with wedges of pita bread. Makes 2 cups.


// // //



16 oz canned garbanzo beans; rinsed and drained
7 oz Jar roasted red peppers; rinsed and drained
1/2 cup plain yogurt or non dairy sour cream substitute
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper


Process all ingredients in a food processor or blender until smooth. Makes 2 cups.

// // //



2 pounds lamb shoulder or stew meat, cut into 1-inch pieces
Garlic powder
3 tablespoons olive oil
1 onion, coarsely chopped
1 cup 1/2-inch pieces peeled carrots
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chicken broth
1/2 cup tomato sauce
1 tablespoon fresh lemon juice
1 10-ounce package ready-to-use spinach leaves
Lemon wedges


Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges. Serves 4. This recipe can be doubled




1/4 cup olive oil
1 1/2 tablespoons minced garlic
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup non dairy sour cream substitute
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro or parsley, divided


Preheat oven to 450. Mix the olive oil, garlic, paprika, cumin and red pepper in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in non dairy sour cream and set aside for sauce. Place chicken in a roasting pan. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with sauce. Serves 4.


2 (15 ounce) cans of garbanzo beans, drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup of diced sweet yellow onion
1 cup of cherry or grape tomatoes

2 cups shredded lettuce
1/4 cup of freshly squeezed lime juice
1/4 cup of olive oil
1 teaspoon of ground cumin
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
3 minced garlic cloves
10 black olives
1/2 cup chopped parsley

In a large wooden salad bowl combine the red and green peppers, lettuce, onion, tomatoes, olives, garbanzo beans and chopped parsley

In a blender combine the lime juice, olive oil, minced garlic, cumin, salt and pepper. Pour the dressing over the garbanzo bean mixture. Cover and refrigerate for an hour or so. Serves 6




2 (15-ounce) cans garbanzo beans, rinsed, drained

2 (10-ounce) cans diced tomatoes with green chilies, undrained

1 (8-ounce) can tomato sauce

1 medium (1/2 cup) red onion, chopped

1 teaspoon finely chopped fresh garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 cup sweet and spicy French salad dressing

4 ounces (1 cup) Cheddar Cheese, shredded

1/2 cup sour cream

Chili powder, if desired


Place all ingredients except salad dressing, cheese, sour cream and chili powder in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours or High heat setting for 3 to 4 hours or until flavors are well blended. Just before serving, stir in the salad dressing. To serve, place chili into bowls; sprinkle with cheese and a dollop of sour cream; sprinkle the top with chili powder, if desired. Serves 4 to 5.

Spectacular Acorn Squash Recipes


They’re everywhere you look these days. Green and round-ish they kinda look like alien pod people could erupt from them at
any moment. But wait, don’t be alarmed, it’s just that acorn squash are in season and they’re affordable, available and just waiting for you to take them home.  These green and orange/gold and hard squash are, in my cookbook, the best squash to cook to bring fall flavor
to your table. They are chock full of vitamins and beta carotene and lend themselves to sweet and savory dishes with equal aplomb. As far as I can tell their only drawback is that they can be insanely difficult to peel. That issue aside, they’re yummy delicious and oh so good for you.

Acorn squash available from August through March; however, they are at their best from October to November when they are
actually in season. To peel the raw acorn squash you gotta have muscles, good knife, a ton of patients and quite possibly a few band-aids. Personally, I prefer to roast the squash, cool it and then scoop out the good stuff. Some people prefer to steam it but roasting or baking it seems to give most recipes the maximum burst of flavor.

Acorn squash along with other members of the winter squash family (denoted by their hard protective skins) can, for the most part, can be used interchangeably. Acorn squash are cheap right now and it is so satisfying and versatile that you have no excuse not to try these hearty recipes.




3 medium acorn squash, halved and seeded

2 tablespoons brown sugar

1 tablespoon margarine, melted

2 tablespoons olive oil

2 teaspoons minced garlic

2 stalks celery, chopped

2 carrots, chopped

2 cups canned black beans, rinsed and drained

1 cup raisins

1 cup uncooked quinoa

2 cups chicken or vegetable broth

1 1/2 tablespoons ground cumin

Salt and pepper to taste

6 teaspoons shredded cheddar cheese, optional

Preheat oven to 350. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Remove the squash from the oven. While the squash is baking, heat the olive oil in a skillet. Add the garlic, celery, and carrots and cook 4 to 5 minutes. Add the black beans and raisins and continue to cook and stir until vegetables are tender. Remove from the heat and set the mixture aside. In a saucepan boil the broth and add the quinoa. Reduce the heat to low and cook for 15 to 20 minutes until quinoa is done according to the directions
on the package. Add the cumin, salt, and pepper to the quinoa and mix to combine. Add the vegetable mixture to the quinoa and mix to combine. Mound each squash half with the quinoa mixture and sprinkle the top with the cheddar cheese, if using. Return the squash to the oven and heat for 5 to 10 minutes or until the cheese is melted. Serve immediately. Serves 6.




3 acorn squash

1 tablespoon butter or margarine

1/2 cup bell pepper, diced

3 green onion, thinly sliced

1 1/2 pound mild Italian sausage

2 teaspoons minced garlic

3 stalks celery, diced

1 teaspoon ground pepper or to taste

salt to taste

2/3 cup maple syrup


Preheat oven to 400. Cut both ends off of the squash and then cut it in half width wise and scoop out the seeds. Cut each half into 2 inch rounds for a total of 12 ring slices.  Arrange squash rings in single layer on a foil lined rimmed cookie sheet.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper,garlic, celery and green onion. Saute until tender, 4 to 5 minutes. Place the vegetables in a large bowl and let cool for about 15 minutes. Add the sausage, pepper and salt. Divide mixture into 12 portions and mound mixture in center of squash rings. Brush sausage and squash with half of syrup. Bake 15 minutes. Brush with remaining syrup and bake until squash are tender and sausage is cooked through, about 25 minutes. Makes 12.




2 acorn squash, cut in half lengthwise and seeded

1 tablespoon olive oil

1 cup milk or half and half

2 eggs

1/2 cup to 1 cup corn kernels (fresh is best)

1/3 cup chopped red onion

Pinch of nutmeg

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1/3 cup grated cheddar cheese

2 to 3 green onions, sliced thin


Preheat the oven to 375.  Cut a small slice off the bottom of the squash to make sure it sits level. Make sure not to cut all
the way through so that the filling won’t run out. Brush the inside of the squash with oil. Place cut side up on a baking sheet. Cover the squash with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes.


While the squash is baking, in a bowl combine the milk, eggs, corn, the red onion, nutmeg, and salt. When the squash is cooked fill each of the squash halves about 3/4 full with the corn mixture. Continue baking uncovered for another 30 to 40 minutes. Done time will depend on how big the squash is and if the soufflé is set. When you feel that everything is done sprinkle the cheese on the top and put it under the broiler for a minute or two to melt the cheese and make it bubbly. Watch it carefully so it doesn’t burn. To serve place on a platter and sprinkle the top with the green onion. Serves 4. This recipe can be doubled. You may have extra filling. Just grease a glass baking dish, pour it
in and bake until it’s set. About 30 min.


Submitted by Cary Whiteside NY NY



2 acorn squash, seeded and cut in large pieces

6 cups apple cider

2 cups chicken or vegetable broth

2 tablespoons honey

Salt and pepper to taste

Slices of granny smith apples dipped in apple cider

1/2 cup toasted pecan pieces


Preheat oven to 400.  Place the squash in a stock pot. Drizzle honey over the halves. Pour apple cider and stock over the squash.
Cover and bring to a boil. Reduce to a simmer and then cook for about 45 minutes to an hour until the squash is tender.  Remove the squash pieces and let them cool. Scoop out the flesh of the squash and put it in a food processor or blender and puree it with some of the broth.  Continue
the process until all the squash is pureed and everything is returned to the stock pot. You can strain this at this point but I never do. You can adjust the consistency with stock or cider depending on your preference. Season with salt and pepper. Serve hot with a dollop of cinnamon sour cream a few toasted pecan pieces and a slice of apple in each bowl. Serves 6. This recipe can be doubled.


Cinnamon Sour Cream

1/2 cup sour cream

1 teaspoon cinnamon


In a small bowl combine the sour cream and cinnamon and mix to combine.



1 acorn squash, seeded and sliced but not peeled

1 large butternut squash, seeded and sliced but not peeled

2 zucchini cut into chunks

1/2 cup chopped sweet onion

1 tablespoon minced garlic

1/2 teaspoon curry

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon white pepper

salt to taste

olive oil and butter

1 to 2 cups chicken or vegetable stock


Preheat the oven to 375. Drizzle olive oil on a sheet pan and place pats of butter underneath the squash slices on the pan, placing the acorn and butternut squash flesh side down.  Cook it all for about 30 minutes or until it begins to soften. Add the minced garlic to the bottom of
the pan and cook an additional 10 to 15 minutes. Let the squash to cool to room temperature. In a stock pot combine the broth with the zucchini and onion and cook at a low boil until the onions and zucchini are soft. When the acorn and butternut squash is cool enough to handle scoop the flesh into a food processor or blender. Add the broth and vegetables and process until you’ve got a nice not too thick not too runny consistency. You will need to do this in batches. Place everything back in the stock pot and season with curry, cinnamon, nutmeg and salt and pepper. Mix to combine and cook for an addition 2 to 3 minutes until everything is hot. Serves 6 to 8.


Submitted by Marsha Parker Oaklawn IL



3 tablespoons olive oil

1 to 2 large onions, chopped

2 to 3 teaspoons minced garlic

1 large acorn squash, peeled and chunked

1 1/2 cups (about 1/2 pound) green beans cut in half

1 green bell pepper, chopped

1 cup corn (fresh or frozen)

2 tomatoes, diced

1 cup vegetable or chicken broth

1/2 cup barley

1/2 tablespoon rice wine vinegar

Salt and black pepper, to taste


Heat the oil in a large skillet. Add the onion and garlic and saute for a few minutes, until onion begins to become translucent. Add the squash chunks, green beans, and chile and saute for another 4 or 5 minutes. Add the corn, barley tomatoes, broth, and vinegar. Cover and reduce the heat to simmer. Cook for 30 or 40 minutes, until squash and green beans are tender and the barley is cooked. You may need to add a
little more liquid if this is cooking up too quickly and is too thick. This can be served over a baked potato. Serves 6.




1 tablespoon olive oil

1 teaspoon maple syrup

1 teaspoon soy sauce

1/4 teaspoon cinnamon

2 medium acorn squash, quartered and seeded


1/2 cup toasted pine nuts

11/2 cups wild rice mix

1 tablespoon olive oil

1 small red onion, diced

2 teaspoons minced garlic, minced


Roasted Vegetables

2 tablespoons olive oil

1 tablespoon sugar

1 medium eggplant, cut into chunks (1½ cups)

2 cups baby carrots

2 cups sugar snap peas

1/3 cup chopped fresh parsley

Cranberry sauce for garnish, optional


To make acorn squash: Preheat oven to 350. Coat baking sheet
with cooking spray, or line with parchment paper. Whisk together olive oil,
maple syrup, soy sauce, cinnamon, and 2 tablespoons of water in small bowl.
Brush inside and edges of acorn squash wedges; place on prepared baking sheet.
Bake 30 to 40 minutes, or until squash is soft enough to prick with tip of
knife. Keep warm.


Cook the rice according to package directions and then set
it aside. Heat the olive oil in large skillet over medium heat. Sauté the onion
and garlic for 3 to 5 minutes, or until soft. Stir in the cooked rice and pine
nuts, and season with salt and pepper. Keep warm.


To make roasted vegetables: Heat olive oil in Dutch oven or
large saucepan over medium heat. Saute the eggplant in oil 10 minutes, or until
softened. Add carrots and sugar and sauté 5 minutes more, or until carrots
begin to brown. Add 2 cups water, cover, and steam vegetables 10 to 15 minutes,
or until soft. Add snap peas, and steam 2 to 3 minutes more. Season with salt
and pepper.


To serve: Place 1 Acorn Squash wedge on each plate. Spoon
the rice mixture into center of each squash quarter, and top it with the vegetables.
Sprinkle the top with the chopped parsley, and add a dollop of cranberry sauce,
if desired. Serves 6 to 8.



Deliciously Simple Steak (Beef) Salads

            Every now and then (at least 2 days a week) I want EASY for dinner. No I am not talking about the swing by the favorite kosher take out place or fresh from the freezer kind of easy. I’m talking about the how I can make it in less than 20 minutes and still feel like I’m serving something nutritious and delicious and not selling my culinary soul to expediency kind of easy. Since I always have salad stuff on hand I know that adding a protein like beef or chicken or fish to the mix is the best way to round out the “quickie” meal. While chicken is usually the meat of choice I have been using more and more beef.

            Beef? Did she say beef?  Hasn’t beef been a food non gratis for the past couple of years? Why would she say beef?

            Relax, I promise not to steer you wrong (sorry, I couldn’t resist the pun) Beef, in moderation, is actually very good for you. Beef today is much leaner than in the past due to advances in breeding, cattle feed and the way supermarkets prepare it. Yes, beef contains fat, including saturated fat, and cholesterol, but we all need some fat in our diets. What most people don’t know is that lean, and the key word here lean, beef has eight times more vitamin B12, six times more zinc and three times more iron than a skinless chicken breast. Chicken has its good points but it’s time to add just a little more variety to our meals.

            The following salads all combine fun combinations of beef, greens and or pasta as well as amazing dressing that will have your family asking you to do beef and easy more often.

NOTE; While I use the generic term steak in most recipes know that I am referring to any cut of beef that can be grilled or broiled and does not need to be extensively marinated to make it tender.

NOTE: You can always substitute bison steak for beef steak if you want an even leaner cut of meat.


This Tex-Mex version of a chef’s salad is really a meal all by itself.

1 lb ground beef
2 teaspoons minced garlic
2 tablespoons flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups water
2-3 cups tortilla chips
1/2 head iceberg lettuce, shredded
1 small onion, chopped
1 medium tomato, chopped
1 avocado, peeled, seeded, and diced
1/2 cup sliced black olives
1/4 cup pickled jalapeno peppers, sliced
1 cup dressing*


1 cup mayonnaise

1/3 cup salsa

Make the dressing: In a bowl combine the mayonnaise and salsa. Mix to combine, cover and refrigerate until ready to serve.

In a skillet saute the beef and garlic together until the meat is browned, about 5 minutes.  Stir in the flour, chili powder, cumin, salt, and pepper.  Add the water and simmer uncovered over low heat until the mixture has thickened, stirring occasionally. Meanwhile, arrange the tortilla chips on a large serving platter or Individual plates and place the lettuce on top.  Add the beef mixture followed by the onion, tomato, avocado, black olives and jalapeno peppers. Serve the dressing on the side.  Serves 4 to 6.


1 lb. steak

1 tablespoon soy sauce

2 tablespoon lime, juice

2 tablespoon Hoisin sauce

4 teaspoon minced ginger, root

1 tablespoon dry sherry

1 clove garlic, minced

1/2 teaspoon Asian chili paste

1/2 teaspoon sesame oil

8 cup torn red leaf lettuce

2 cup snow peas

1 sweet red pepper, thinly, sliced

1/2 small English cucumber

1 cup beans, sprouts

1 tablespoon balsamic or rice wine vinegar

1/2 teaspoon sugar

2 tablespoon olive oil

Place steak in large shallow dish. In a bowl combine the soy sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil. Whisk to combine and then pour the mixture over the meat, turning to coat. Cover and refrigerate for at least 4 hours but you can do this before work in the morning and it will be ready to go when you get home. When ready to prepare the salad place lettuce in large salad bowl. In saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp. Drain and chill under cold running water; drain again and pat dry. Add the snow peas to salad bowl. Add the red pepper. Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl. Add bean sprouts. Reserving the marinade, place the steak on foil-lined baking sheet. Broil, 6 inches from heat, turning once, for about 10 minutes or until medium-rare. Transfer the steak to a cutting board and tent it with foil; let stand for 5 minutes. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat. Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly. Slice meat diagonally across the grain into thin slices; add to the salad bowl. Pour the dressing over top; toss gently to coat lightly and serve. Serves 4


Just a hint of peanut flavor combined with the chilies makes this salad really special.

1 pound steak
scant oil for frying
bag of fancy salad greens
4 green onions, finely sliced on the diagonal

For the dressing
3 tablespoon fresh lime juice
1 tablespoon Hoisin sauce

1 tablespoon peanut butter
1 tablespoon rice wine vinegar
1 clove garlic, crushed
1 teaspoon grated root ginger
1 tablespoon sugar
3 tablespoon oil
2 red or green chillies, sliced into rings and deseeded
1 tablespoon freshly chopped coriander leaves
1 tablespoon freshly chopped mint leaves

English cucumber for garnish

Lime juice for garnish

Pepper for garnish

Heat a film of oil in a small frying pan and fry the fillet for 4–5 minutes each side until it is well browned on the outside and medium rare in the middle. Cook for slightly longer if you prefer it well done. Set aside to rest for 10 minutes.

Place the salad greens in a salad bowl and set it aside. To make the dressing, combine all the ingredients in a screw-top jar and shake well. Slice the beef into thin strips and place them in a bowl, pour half of the dressing over the meat. Toss to coat and set aside. Pour the rest of the dressing over the salad greens and toss to coat. Arrange the salad on 4 individual plates. Lay the strips of beef on top of the greens and sprinkle the sliced green onions over the top. Serve with a cucumber ribbon salad made by slicing a cucumber lengthways with a potato peeler into long, wide strips.  Drizzle with a little extra lime juice, salt and black pepper. Serves 3 to 4


1 medium potato

Nonstick spray coating

Garlic salt, onion salt, or salt

3 tablespoons apricot preserves; or orange marmalade

2 tablespoons olive oil or salad oil

2 tablespoons red wine vinegar, balsamic vinegar, or cider vinegar

1 tablespoon water

1/8 teaspoon pepper

3 cups torn mixed greens

6 ounces sliced cooked beef cut into 1/2-inch-wide strips (about 1 cup) (you can use deli meat)

2 medium carrots, cut into julienne strips (1 cup), or 1 cup jicama cut into julienne strips

2   green onions, sliced (1/4 cup), or 2 tablespoons chopped onion

 For potato crisps: Preheat oven to 450. Cut potato into 1/8-inch-thick slices. Spray a baking sheet with non-stick coating. Arrange potato slices in a single layer on baking sheet and lightly sprinkle them with garlic salt, onion salt or salt. Bake in a 450 for 20 minutes or until crisp and golden brown. Remove from baking sheet. Cool 10 minutes. For the dressing: in a small mixing bowl stir together the apricot preserves or orange marmalade, oil, vinegar, water; and pepper. Mix to combine and let stand at room temperature at least 20 minutes.

 Divide mixed greens evenly among 2 individual plates. Arrange the slices of beef on the plates on top of the greens and then decorate with the potato crisps, carrot or jicama strips, and onion. Stir the dressing and drizzle it over the salads. Makes 2 servings. This recipe can be doubled or tripled


Beef and slaw combination is really different and really crunchy


2 tablespoons oil

2 tablespoons cider vinegar

1 tablespoon sugar

1 teaspoon finely grated ginger

pepper, to taste


8 ounces rare cooked steak or roast beef, thinly sliced

4 ounces cooked/drained vermicelli or spaghetti pasta, broken into 3″ pieces,

1 cup pea pods, halved

1 cup shredded cabbage, red

1/2 cup carrot slices, sliced very thin

1/2 cup sliced green onions

1 can (8oz) water chestnuts, sliced, drained

In a bowl combine the oil, cider vinegar, sugar, grated ginger and pepper. Whisk to combine and set aside. In a salad bowl combine the Combine the steak pasta, pea pods, cabbage, carrots, green onions and water chestnuts. Pour the dressing over salad and toss lightly. Chill for at least an hour before serving.
Serves 4.


1 pound Orzo, Small Shells or other small pasta shape, uncooked

2 cups roast beef from the deli, cubed

3 medium ripe tomatoes, chopped

1 cup chopped zucchini

1 cup chopped fresh parsley

1/2 cup finely chopped green onion

2 tablespoons minced fresh mint (optional)

3 teaspoons minced garlic

1/2 cup lemon juice

2 tablespoons olive or vegetable oil

1 teaspoon black pepper

Salt to taste  

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. In a large mixing bowl, combine pasta, beef, tomatoes, zucchini, parsley, onion and mint. In a small mixing bowl, combine remaining ingredients; whisk well. Toss dressing with pasta mixture. Salt to taste. Serve immediately or refrigerate until ready to serve. Serves 8