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.




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



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



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




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




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




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



Artichoke Heart Heaven/ Recipes You’ll Love


So there I was at that mega huge warehouse shopping club picking up my  mega huge cans of olives and pickles our 4th of July bbq that didn’t have fireworks because of the fire ban when I spied the largest jar of marinated artichoke hearts I’d ever seen. Not only was it the largest jar of marinated artichoke hearts I’d ever seen, it was only one of the 6 jars that came in the case. I’d gone to warehouse shopping heaven. Thank goodness I brought the SUV, there’d never have been room in the trunk of the car for the 3 cases I just had to buy.

Since I was having a ton of people to watch the fire works (which will be postponed until Labor Day, neighbors take note) I know we’ll polish off more than a couple of jars.  The trick will be to make sure that my kids don’t eat them as snacks or in salads before I get a chance to make some of my favorite recipes.

1 (9 oz.) container fresh Mozzarella cheese balls in water, drained or 1 (8
oz.) pkg. Mozzarella, cubed
1 (6 oz.) jar marinated artichoke hearts
1/2 of a 7 oz. jar roasted red peppers, cut into 1 x 1/4 inch strips
1/2 teaspoon each dried rosemary leaves, crushed and crushed red pepper
1/8 teaspoon salt

Combine all ingredients together in a large glass bowl. Mix to combine, cover and chill at least one hour. Serves 6 to 8. This recipe can be doubled or tripled.


2 (6 oz.) jars marinated artichoke hearts
1/2 cup chopped onion
1 teaspoon minced garlic

4 eggs
1/4 cup. bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon Tabasco sauce
1/2 lb. (2 cups.) sharp cheddar cheese, shredded
2 Tablespoons minced fresh or 1 Tablespoons dried parsley

Preheat oven to 325. Grease a 9X9 pan. Drain the marinade from 1 jar of artichokes into a fry pan and set the artichokes aside. Drain the second jar and discard the marinade. Chop both jars of artichokes, and place them in a large bowl. Add the onion and garlic to fry pan with the marinade and saute until onion is limp. In another bowl, beat the eggs well. Add the bread crumbs, salt, pepper, oregano and Tabasco, and then stir in cheese, parsley and artichokes. Mix well.  Turn the mixture into the greased pan. Bake in preheated oven for approximately 30 minutes. Serve warm. Serves 6 or 8.



1 10oz pkg cheese  tortellini

1 jar artichoke hearts

2 to 3 tablespoon roasted red pepper or pimento, diced

4 tablespoon mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Parmesan cheese, grated

2 tablespoon basil, chopped

2 tablespoon parsley, chopped

salt and pepper


Cook the tortellini according to the package directions, rinse and drain well. Place the cooked tortellini in a bowl. Spoon 1 tablespoon of the marinated artichoke liquid over the tortellini and toss to keep them from sticking together.  (You can add more to taste).  Drain the remaining artichokes and cut them into chunks. Add the artichokes to the tortellini and then add the red pepper, mayonnaise, mustard, Parmesan, basil, parsley and salt and pepper to taste. Toss gently to combine.  Refrigerate if not served immediately.


Canned non-marinated artichokes can also be used – in that case, use

some olive oil to keep the pasta from sticking together and a little bit

of vinegar to give the salad a kick.


1 1/2 cups chick peas, drained

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon kosher salt

1/2 clove garlic—minced (crushed)

16 kalamata olives

2 jars marinated artichoke hearts—quartered

2 teaspoons finely chopped flat-leaf parsley

Freshly ground black pepper
In a small bowl mix together the olive oil, lemon juice, garlic and salt and set it aside. In a large bowl combine the chick peas, artichoke hearts and olives in a bowl then place equal amounts in the middle of two plates. Drizzle the top of the salads with the olive oil and lemon juice dressing, and top with the chopped flat-leaf parsley and a little freshly cracked black pepper. Serves 2. This recipe can be doubled or tripled




1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1/3 cup finely chopped red onion

5 tablespoons mayonnaise

1 French baguette, cut into 1/3 inch thick slices

Preheat the broiler.  In a medium bowl, combine the marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single   layer on a large baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Serves 6 to 8.


My friend Tom created this sophisticated dish from an assortment of pantry staples when company stopped by unexpectedly.

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)


Heat olive oil in heavy large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes. Add the tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add the artichokes with the marinade to the sauce and cook for 3 or 4 more minutes. Add the pasta and 1/2 cup parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 more minutes. Season pasta to taste with salt and pepper. Transfer the pasta to large serving bowl. Serve, passing the remaining 1 cup Parmesan on the side. Serves 4.




4 chicken breast halves
Salt and pepper
1 6-ounce jar marinated artichoke hearts
8 ounces mushrooms, sliced
5 green onions, chopped
1 cup dry white wine


Preheat oven to 350. Season chicken breast halves with salt and pepper. Place skin side up in 9×13-inch baking dish. Drain the artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over the top of the chicken and then bake, uncovered for about 20 minutes. Spoon the sauce from the bottom of pan over the top of the chicken and cook an additional 20 to 25 minutes. Serves 4.


Bon Appétit March 1991

6 tablespoons olive oil
2 tablespoons plus 2 teaspoons tarragon vinegar
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)

1/2 cup orzo (rice-shaped pasta; about 3 ounces)
1 cup halved cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants
1 1/2 tablespoons drained capers


Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to combine. Season dressing to taste with salt and pepper. Place the chicken in medium bowl. Mix in 1/4 cup of the dressing.  Cook the orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add the chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve. Serves 4.





1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise


Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead.) Keep refrigerated. Let stand at room temperature 30 minutes before serving.) Transfer mixture to bowl and serve.


3/4 cup wild rice
3/4 cup brown rice
3 cup  water
1 tablespoon oil
1/2 teaspoon salt
6 oz Jar marinated artichoke hearts; drained, halved
1 red pepper (sweet) cut into 1/2-inchpieces
1 medium carrot; very thinly sliced

2/3 cup olive oil
3 tablespoon red wine vinegar
1 teaspoon Dijon-style mustard
1 Garlic clove; minced
1/2 teaspoon poultry seasoning
1 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
pepper to taste
1 small Head leaf lettuce; washed, dried, and torn into bite size pieces

Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30
minutes, and then drain thoroughly.

Rinse the brown rice in a strainer and put in a medium-size saucepan along with the drained wild rice, 3 cups of water, oil and salt. Cover and bring to a boil. Reduce the heat to a simmer and cook until all of the liquid is absorbed, about 45 minutes. Do not stir rice at any time. When done, put the rice in a large bowl and chill until very cold, about 2 hours.
When the rice is cold add the artichoke, pepper, scallions and carrot, and toss well.

To make the marinade combine all of the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing over the
salad and toss well. Chili for 2 hours or up to 24 hours. To serve, arrange equal portions of lettuce on 4 large plates and mound on the rice salad.

Latke VS Doughnut

Quick Hanukkah quiz: Which came first, the latke (potato pancake) or the sufganyot (doughnut)?

Well, if you guessed the latke, you’d be wrong. Even though Jews have been celebrating Chanukah for more than 2,000 years, the potato latkes didn’t get “invented” until around the 15th century because potatoes did not become a staple in Europe and Russia until the New World was discovered and the potato was introduced to the menu our great great great great great bubbies and zadies.

The sufganyot or doughnuts, however, can be traced back to a fried honey ball called “loukomathes” that our ancestors made in ancient inGreece.

Being of Ashkenazi decent I always made latkes at least 3 or 4 nights of Hanukkah.  For the best results I always use russets or Yukon Gold potatoes. They are high in starch, and the starch is necessary to help the latke mixture stick together and form pancakes that don’t fall apart. Most people choose to peel the potatoes but . leaving the skin on will add color and texture to your pancakes. Be sure to scrub the potatoes thoroughly with a vegetable brush if you leave the skin on. If you do peel them keep them under water between peeling and shredding to prevent them from oxidizing. (Oxidation is what’s happening when potatoes start turning those lovely shades of pink brown and gray.) Latkes are traditionally made with a potatoes and onions, but there’s no halicha that says you have to make them the same every time. You can use shredded sweet potatoes, apples, carrots, garlic, parsnips or zucchini in most latke recipe. Just be sure that the majority of the mixture still consists of potatoes; these other vegetables do not contain enough starch to make the mixture stick together.
Having the onions and any other veggies trimmed and peeled and measured before you start shredding if really helpful. If you have a food processor with a shredder attachment, this will make putting everything together go faster, but a good old-fashioned hand-held grater will work just as well. If you want lacy latkes with rough, crispy edges, shred those potatoes coarsely. If you prefer denser latkes with smooth edges, use the fine side of the grater.

One of the most important parts of the latke-making process is squeezing out the potatoes. Wet, juicy potatoes make for soggy, greasy latkes that fall apart in the pan because wet items will not brown well in oil. The potatoes need to be dry and the oil needs to be good and hot, so that the exterior of the latke will quickly crisp up prevent to much grease from being absorbed. To squeeze out the potato mixture, place it in a towel and squeeze. Empty the contents of the towel into a mixing bowl and mix in the remaining ingredients

Pour the oil into a skillet until it’s 1/4 to 1/2 inch deep. When the oil is about 350 it’s ready.  If you don’t have a deep-fat thermometer, you can test the temperature of the oil by dropping a small amount of latke mixture into the pan. If it turns golden brown within one minute, the oil is ready. Form the latkes by carefully placing spoonfuls of the mixture into the hot oil, then flattening the mounds with a spatula. Fry until they are browned on the bottom, then flip them with a spatula and brown the other side. Drain the latkes on paper towels and serve them immediately, if possible. If you aren’t able to serve them right away, keep them in the oven at 200 on a pan or platter. To keep them nice and crispy, don’t stack them up, and don’t cover them.


Latke Cooking Tips

Any latke can be made low-fat just by changing how you cook it. For a lower fat version, just fry for a minute or two on each side to get the outside crispy then bake latkes for about 10 minutes at 400-450. then turn the latke over and bake it for another 5 minutes on the other side.



1 lb russet potatoes, peeled
1 apple, peeled and cored
1 large egg
1/4 cup flour
ground pepper
canola oil
powdered sugar


Grate the potatoes and apples together in food processor. Put the shredded mixture into a colander and squeeze out liquid. Place the mixture in a bowl and add the egg and flour, and salt and pepper to taste. Mix well. In large non-stick skillet, heat enough oil to cover bottom of the pan. Spoon out the batter into pan (approx 2 to 3 tablespoons per latke), being careful not to crowd the latkes. Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven all pancakes are fried. Drain on paper towels. Sprinkle with powdered sugar if desired just before serving. Makes 10 pancakes.




2 lb fresh spinach, stemmed rinsed and chopped
1 lb zucchini peeled
1 lb russet potatoes peeled
1 onion
2 large eggs
1/2 cup flour
1 teaspoon ground cumin
1 teaspoon dried ground coriander


Grate the potatoes, zucchini and onion in food processor. Squeeze out as much liquid as possible. Place the grated potato in a bowl and add the spinach, egg, flour, cumin, coriander, salt and pepper to taste. Mix well. In large non-stick skillet, heat enough oil to cover bottom of the pan. Spoon out the batter (approx 2 to 3 tablespoons per latke) at a time into pan, being careful not to crowd the latkes. Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven all pancakes are fried. Drain on paper towels. Makes around 24 pancakes.


Carrots, parsnips, green onions and dill make all  the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.


8 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces
8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces
1/4 cup all purpose flour
1/4 cup chopped fresh dill
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs, beaten to blend

10 tablespoons (about) oil


Preheat oven to 325. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.  Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12


Your search for hard-to-find good recipe for  mashed potato latkes  is now over. These are good old homemade ones that are slightly sweet, and very very moist.


2 cups sifted all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 potatoes – peeled, boiled and mashed
1 onion, chopped

2 eggs
1 cup milk
1/4 cup light corn syrup
1 teaspoon ground nutmeg
1/4 cup oil
In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Brush the griddle with oil and spoon potato mixture onto griddle in 12 equal portions. Fry  until brown on both sides brushing the griddle with more oil as necessary. Serve hot. Serves 6.This recipe can be doubled or tripled


Beautiful Brussel Sprouts

Every now and then I get a recipe request from a reader that I just can’t answer. OK, Let me rephrase that, it’s not so much that I can’t answer but rather I don’t want to answer because the food in question is one that I don’t partially like to eat, let alone serve.

Yes, I know that this is childish (as in “YOU CAN”T MAKE ME EAT THIS STUFF MOM!”) But just such a request came across my desk yesterday from a long time reader and I decided to put aside my own prejudice against said food and do the best I could.

            Imagine my surprise and dare I say it, delight when I discovered that my childhood repugnance for the Brussel Sprout was merely a figment of my taste buds imagination and that they were actually quite delicious. What started as a chore became a search for recipes that I knew would be added to my permanent collection.

The Brussel sprout is actually a variety of cabbage.  Much like broccoli, cauliflower, kale and turnips the Brussel sprout is a biennial that produces its “sprouts” in the first year and bears seeds the second year.

“Brussel sprouts of good quality,” according to USDA” are hard or firm, compact, fresh, or bright appearance and of good green color. Those that are wilted or have yellowed leaves are usually aged or stale and should be avoided at all cost. When selecting your Brussel Spouts always try to buy them in bulk as apposed to pre packaged so that you can pick and choose the ones you want. As I said before, larger is not always better, Smaller sprouts usually are milder and sweeter.

So, join me in setting aside my preconceived notions of the Brussel sprout and try the following recipes. I guarantee you won’t be disappointed.

Note: To prepare Brussel sprouts for cooking, trim 1/4″ from the bottom and score the bottoms of the trimmed sprouts with a deep X.


4 cups of water

steamer basket

1 lb. Brussel sprouts, trimmed and cut in half 

2 to 3 teaspoon unsalted butter, margarine or olive oil 


To prepare Brussel sprouts, trim 1/4″ from the bottom and score the trimmed sprouts with a deep X. Pour the water into a large sauce pan and bring to a boil. Place the Brussel sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussel sprouts are tender. Drain, add butter/margarine/olive oil and salt and pepper to taste and toss. Place the Brussel sprouts in a bowl and serve.  Makes 4 serving. This can be doubled or tripled.

BRUSSEL SPROUT SAUTE (meat or pareve)

Not excited by Brussel Sprouts? This method turns the little heads into a deliciously different kind of vegetable dish!

20 to 25 firm, ripe Brussel Sprouts

2/3 cup onion, diced fine

3 tablespoons white wine

1/2 cup chicken or vegetable broth

4 tablespoons margarine

salt and pepper to taste

Using a sharp paring knife cut the stem end off the sprouts, freeing the individual leaves. Carefully remove all of the leaves, cutting the stalk a second time if necessary. Heat 2 tablespoons of butter a heavy skillet over medium heat and sauté the onions until translucent. Quickly sauté the Brussel sprout leaves for a minute or two. Add a pinch of salt and a grind or two of pepper and the white wine. Reduce the wine for a minute then add the chicken or vegetable broth, lower the heat and cover. Toss the mixture occasionally and cook until tender, 5 to 7 minutes. Add the margarine to the pan and toss with the sprout leaves. Serve immediately. Serves 4

Note. You can also add 2 cups of cooked white or wild rice to the sauté just before serving and have wonderful side dish for 6 to 8.


A sweet glaze is the perfect accompaniment to the crunch and mellow taste of this paring of vegetables.

1 pound frozen Brussel sprouts

1 (9-oz.) package frozen baby carrots

2 tablespoons brown sugar

1 teaspoon orange rind

2 tablespoons fresh orange juice

Garnish: grated orange zest

Cook Brussel sprouts and carrots according to package directions and then drain. While the vegetables are cooking, combine the brown sugar, orange rind, and juice in a saucepan and bring the mixture to a boil over medium heat, stirring until sugar dissolves. Keep the mixture warm until the vegetables are done and drained. After the vegetables have been drained pour the brown sugar mixture over them and toss to coat. Server immediately. You can garnish as desired Serves: 4


3 medium onions cut into large wedges

4 small Yellow Finn or Yukon Gold potatoes, halved

1 medium rutabaga, peeled and cut into 1/2-inch thick pieces

1/2 (8-10) pound Brussel sprouts, halved

2 medium carrots cut into 1/2-inch thick pieces

1 tablespoon extra-virgin olive oil

2 branches fresh thyme

10 fresh sage leaves

2 teaspoons Balsamic vinegar (optional)

salt and freshly ground black pepper

1 to 2 tablespoons extra-virgin olive oil

8 cloves garlic, halved

About an hour before cooking, in a large bowl, toss together all the ingredients up to except the last 1 to 2 tablespoons of olive oil and the garlic. Thirty minutes before roasting, preheat oven to 450 degrees and slip in a heavy, large, very shallow baking pan (a half sheet pan is ideal) to heat up. Pour the remaining olive oil onto the hot pan, and then immediately spread the marinated vegetables on the pan, taking care not to crowd them. Roast about 50 to 60 minutes, turning several times during cooking for even browning. Add the cut garlic to the vegetables after about 1/2 hour of cooking, making sure to mix the garlic in with the vegetables. Once browned and easily pierced with a knife, vegetables are done. Serve immediately while the vegetables are hot.  Remember to balance the stronger taste of the rutabaga, celeriac, parsnip, Brussel sprouts and turnips with sweet and rich ones like onion, potato, yam, or carrot. Cut harder vegetables into smaller pieces.  Serves 8. Note: To prepare Brussel sprouts, trim 1/4″ from the bottom and score the trimmed sprouts with a deep X.


3 tablespoons margarine or butter

l l/2 lbs Brussel sprouts

salt and pepper

1 tablespoon sugar

1/3 cup brown breadcrumbs

1/4 cup chopped mixed nuts

the zest of 1 lemon

2 to 3 tablespoons lemon juice

Preheat oven 375. Use 1 tablespoon of the margarine or butter to lightly grease a large 9” X 13” ovenproof dish. (Note: To prepare Brussel sprouts, trim 1/4″ from the bottom and score the trimmed sprouts with a deep X). In a sauce pan combine 4 cups of water and the sugar. Cook the Brussel sprouts in the boiling salted water with the sugar for approx 10 minutes. Drain well and turn into the prepared baking dish. Melt the remaining margarine or butter in a skillet and add the bread crumbs and nuts and cook, over a medium heat until the breadcrumbs and nuts are toasted and until golden. Remove the mixture from the heat and stir in the finely grated rind from the lemon. Squeeze 1 tablespoon lemon juice over the sprouts and season lightly with salt and pepper. Toss the Brussel sprouts and lemon juice so that the Brussel sprouts are coated. Top the Brussel spouts with the crumble mixture and bake in the preheated oven for 20 minutes. Serve immediately. Serves 6 to 8. Note: You can replace the nuts with grated cheese and also add a little chopped onion or celery to the bread crumb mixture.


1/2 pound (approx 8) new potatoes, halved

8 to 10 Brussel sprouts

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon chopped fresh oregano

salt and black pepper

Note: To prepare Brussel sprouts, trim 1/4″ from the bottom and score the trimmed sprouts with a deep X. In a large saucepan, cover the potatoes with water; bring to a boil over high heat and cook for 5 to 8 minutes, or until fork tender. Add the prepared Brussel sprouts and cook for 5 minutes, or until fork tender. Drain, reserving 1/2 cup of the cooking liquid. In a large nonstick frying pan over medium-high heat the oil and sauté the garlic for 3 minutes or until it is just beginning to turn golden. Add the cooked potatoes, Brussel sprouts, 1/4 cup of the reserved cooking liquid, and oregano; add salt and pepper to taste. Cover and heat through, adding more liquid if the mixture looks too dry. Cook approx 8 to 10 minutes and serve hot. Serves 4. This can be doubled or tripled


4 pounds Brussel sprouts

1/2 cup margarine or butter

4 small red onions cut into strips

1/4 cup red wine vinegar

2 tablespoons white sugar

salt and pepper to taste

1/2 cup coarsely chopped pistachios

Note: To prepare Brussel sprouts, trim 1/4″ from the bottom and score the trimmed sprouts with a deep X). Place Brussel sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussel sprouts are tender yet crisp. Melt the margarine or butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown. Add the Brussel sprouts, sugar and remaining vinegar. Sauté over medium heat until the Brussel sprouts are lightly caramelized. Season with salt and pepper to taste. Remove the Brussel sprouts from the pan and place them in a serving dish and garnish with the chopped pistachios. Serve immediately. Serves 8 to 10.

Skinny Recipes for Spring or HELP I Need to Loose 30 lbs.

                                   SPRING HAS SPRUNG

             HEMS ARE ON THE RISE,



and hips and stomach and all the other parts of me that seem to have spread out so much over these last couple of months.

            It never fails, just say the words “cold weather” or big bulky wool sweaters to me and I start eating like a nuclear winter is just around the corner. My body seems to equate the changing into my winter wardrobe with putting on a few extra layers of blubber, (not unlike my cousin, the polar bear) to ward off all that cold cold icky snowy weather.

             I realize now that the warm weather is really here to stay that it may be too late for me to change my food “intake”. You know what I mean. If the food is “in” my house I “take” it and stuff it in my mouth. I’ve got to find a way to take off 30 pounds in the next 4 weeks before it’s officially time to pull out the tank tops and sunscreen . At this point, the odds of me buying a new swimsuit in this century are very slim (another word I’m not so fond of).

             Forget about all those New Year’s Resolutions to lose weight, we’re out of time. Let’s concentrate on what we can accomplish in the next few months by taking the fat (and calories) out of our diet. (That’s diet as a Noun not as a Verb).

            To get us started here are a few fun and fast recipes that have been reduced to as few calories as I can manage without the taste being compromised. So try these “thin delights”, the only thing you have to lose is weight.


6 medium potatoes, baked

1 tablespoon melted margarine

1/3 cup plain low fat yogurt or low fat/no fat sour cream

1/4 teaspoon basil

1/4 teaspoon thyme

1/4 teaspoon oregano

1 1/2 tablespoon sesame seeds

Preheat to 375. Cut the potatoes in half lengthwise. Scoop out the center and leave about 1/8 inch shell. Mix the butter, yogurt and basil, oregano thyme together and brush it generously on the potato skins. Sprinkle the skins with the sesame seeds. Place the skins on a baking sheet and bake for 25 min. or until they are crunchy and brown. Cut in half lengthwise and serve hot. Serves 6.

Submitted by Lois Rose Glenview IL


1/2 cup chicken broth

2 tablespoon rice wine vinegar

1 teaspoon orange zest

3 green onions, sliced thin

3 cups cooked white meat of chicken, diced

2 medium oranges, peeled and thinly sliced

1 can sliced water chestnuts, drained

salad greens

salt/pepper are optional

chow mein or rice noodles

Place the chicken in a self closing plastic bag. Add the chicken broth, vinegar, orange peel and onions. Close and shake to mix. Mix in the water chestnuts and orange slices. Close and shake to coat. Refrigerate for at least one hour. Place the salad greens on a serving plate and spoon the chicken salad on top, making sure not to pour too much of the marinade over it. Sprinkle the chow mein or rice noodles on top. Serves 4.


4 pita breads

4 cup sliced mushrooms, fresh

1 medium red onion, thinly sliced and separate into rings

1/4 cup chopped green pepper

1/4 cup chopped red pepper

4 teaspoon dried basil

2 cup shredded mozzarella cheese

2 tablespoon grated parmesan cheese

Heat oven to 425. Split each pita bread so that you have a total of 8 rounds. Place rounds, cut side up, on ungreased cookie sheet. Arrange mushrooms, peppers and onions on top. Sprinkle with basil and cheeses. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 6 pieces. Serves 4


2 cup low fat, small curd cottage cheese

4 tablespoon skim milk

2 tablespoon lemon juice

4 teaspoon Dijon mustard

2 teaspoon onion powder

2 teaspoon curry powder

Place cottage cheese, milk and lemon juice into a blender or food processor. Process for 30 seconds. Scrape down sides process again until the mixture is smooth. Add the mustard, onion powder and curry powder. Cover and pulse for 30 seconds or until everything is combined. Cover and refrigerate at least 1 hour but no longer than 3 days. Serve with raw vegetables or pita triangles. Makes 2 cups


1 1/2 cups brown rice

3 cups chicken broth

1 lb. frozen, chopped spinach, thawed and drained

2 red or green bell peppers, chopped

1 large onion, diced

3/4 teaspoons salt

1 1/2 cup low fat milk

3 tablespoons flour

2 cup shredded low fat pepper Jack cheese, divided

1 cup fresh or frozen (thawed) corn kernels

4 ounces low fat cream cheese (or Neufchatel)

1 jalapeno pepper, seeded and minced

Preheat oven to 375. In a saucepan bring the broth to a simmer. Add in the rice, spinach, bell peppers, onion, and salt. Cover and cook at a simmer 20 to 30 minutes.  Uncover a continue cooking until the rice is tender and most of the liquid is absorbed, 10 to 15 more minutes. In another saucepan whisk together the milk and flour. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set the mixture aside.. When the rice is done, stir in the cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving. Serves 6 to 8

Make Mine Mango (Kosher)

When it comes time to make a fruit salad I, of course, get strawberries and melons and grapes and all the other assorted “eat them all the time” kind of fruits. However, when I want to make a pardon the expression “kick butt” fruit salad I always use mango.

While readily available in the United States the mangos one of the most popular and consumed fruit in the rest of the world. A ripe mango is sweet fibrous fruit, with a unique taste and texture that varies from variety to variety.  In fact, an average sized mango can contain up to 40% of your daily fiber requirements is an excellent source of Vitamins A and C, as well as a good source of potassium and contain beta carotene. When ripe, mangoes are soft and very juicy( it has been said that the best place to eat it is the bathtub). I always say a cold ripe mango tastes like a cross between strawberries, kiwi and peach. A fabulous and luscious flavor that works well with both savory and sweet dishes  Overripe mangos, on the other hand taste like turpentine so take care when selecting them.

Selecting the best of the best mangos to eat is a matter of smelling and/or squeezing. A ripe mango will have a full, fruity aroma (try sniffing the stem end). Mangos can be considered ready to eat when they are slightly soft to the touch (not mushy) and yield to gentle pressure, like a ripe peach. The most flavor ful fruit have a yellow tinge when ripe; however, color may be streaked with red, yellow, green, orange or any combination. When stored properly a mango should last  1 to 2 weeks. The best ways to ripen a mango is at room temperature, on the kitchen counter or if you’re in a hurry, in a paper bag overnight with an apple.

In India the mango is a symbol of love, and believed by some to be able to grant wishes. My mango wish for you is to enjoy all the recipes in this week’s column. First some practical advice for the mango impaired.



1. With a sharp thin-bladed knife cut off both ends of the fruit.  Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit. Cut fruit into slices by carving lengthwise along the pit.

2. Start with the Mango “cheek”; Fillet off its pit lengthwise. Cut 1/2″ squares by scoring mango with a sharp knife. Do not cut through skin.  Turn mango half “inside out,” separating cubes. Slice off squares with a knife.


1/2 cup orange juice

1 1/2 cups cubed mango

1 clove garlic, crushed

1 teaspoon chopped cilantro or parsley

1/2 cup sugar

1/4 cup green onion, chopped

1/4 cup vinegar

2 tablespoons lime juice

3 tablespoons Tabasco sauce

3 tablespoon soy sauce

6 boneless chicken breasts cut in bite size pieces

Marinate chicken in soy sauce. Then saute it in the olive oil until done and then set it aside. In a sauce pan combine the sugar, green onion, vinegar, lime juice and a few drops of Tabasco sauce. Bring the mixture to a boil, stirring constantly until the sugar dissolves. Mix in orange juice. Add the mango, garlic and cilantro, stirring gently and cook for about 3 minutes.  Pour the hot mixture over the cooked chicken. Serve immediately. Serves 6

COLESLAW WITH MANGO (dairy or pareve)

3 cups shredded cabbage

2 carrot, shredded

1 to 2 mango, diced

3 tablespoons finely chopped onion

2 tablespoons finely chopped red pepper

8 oz. lemon or mango flavored yogurt or pareve sour cream

1 teaspoon caraway seeds

2 tablespoon cider vinegar

1/4 teaspoon dry mustard

1/8 teaspoon salt

pepper to taste

In a bowl combine all ingredients EXCEPT the cabbage and carrot and mix to combine. Stir in the cabbage and carrot. Refrigerate for at least 30 minutes Serves 4 to 6. This recipe can be doubled or tripled


2 medium red bell peppers

2 medium red onions

1 ripe mango

1/3 cup chopped cilantro

2 teaspoon olive oil

juice of half a lime

salt and pepper

3 to 4 cups spring greens

On a grill, char the skins of the peppers until completely black on all sides. While hot put the pepper in a brown paper bag and close tightly. After about 10 minutes, peel off skin, remove seeds and slice the peppers into eighths. Peel the onions and slice into 1/4″ thick rounds. Grill the onions until crispy. Peel the mango and cut into thick slices.  In a bowl combine the red peppers, grilled onions and the mango slices. Add the cilantro. Add the olive oil, lime juice, a pinch of salt and pepper and mix lightly. Serve the mixture over a bed of greens. Serves 4. This recipe can be doubled or tripled.


4 Serrano chilies, seeded.
3 garlic cloves, peeled.
2 large shallots, peeled.
2 cups of chopped peeled mango.
1/3 cups of cider vinegar.
1/4 cup of fresh orange juice.
1 tablespoon of chopped fresh or 1 teaspoon of dried thyme.
2 teaspoons of olive oil.
1/4 teaspoon of salt.
4 six-ounce tilapia fillets.
Cooking spray.

In a food processor, combine the chilies, garlic and shallots, and process until minced. Add the mango, cider vinegar, orange juice, thyme, olive oil and salt; then process until smooth. Place mango mixture and tilapia fillets in a zip-top plastic bag; seal and allow to marinate in your refrigerator for 20 minutes.
Remove the fillets from the bag, reserving the marinade. Pour the reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat. Prepare grill or broiler. Place the tilapia fillets on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until it flakes easily when tested with a fork. Serve with mango sauce. Serves 4.


1 1/4 cup brown sugar

3/4 teaspoon cinnamon

1/2 teaspoon ground allspice

1/2 cup softened butter or margarine, divided

1 large ripe mango, peeled, pitted and chopped

1/2 cup macadamia nuts, chopped

1 loaf frozen bread dough, thawed
Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350 oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter.
Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.

Submitted by Kara Hinton Palm Beach FL


1/2 tablespoon sesame oil

1 pound boneless, skinless chicken breasts, chopped into small pieces

3 tablespoon soy sauce

2 1/2 tablespoon rice vinegar

2 tablespoon honey

1 tablespoon grated fresh ginger

1/2 tablespoon minced fresh lemongrass

1 large ripe mango, peeled, pitted and chopped; divided

12 small bib lettuce leaves

1/4 cup chopped red bell pepper

2 tablespoon sliced green onion tops

2 tablespoon freshly chopped cilantro
Heat sesame oil in a medium skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned. Stir in soy sauce, vinegar, honey, ginger and lemongrass. Finely chop half the mango and add to the skillet. Cook for 5 minutes or until sauce is very thick; let cool. Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion and cilantro. Serves 4


1 large ripe mango, peeled, pitted and sliced

3 tablespoon fresh lime juice

2 tablespoon soy sauce

2 tablespoon sugar

pinch or dash red pepper flakes

1 tablespoon each: chopped fresh cilantro, basil, mint

1 mock crab, flaked

1/2 cup coconut milk

2 tablespoon flaked coconut
Thinly slice the mango, slicing from the 2 wider sides of the fruit, to make 8 thin slices. Cut 8 circles using a 3-inch round cookie cutter and finely dice remaining mango; set aside. Stir together lime juice, soy sauce and sugar in a small bowl; stir to dissolve sugar. Add red pepper flakes, onion and herbs. Gently stir in the diced mango, mock crabmeat, coconut milk and coconut. Cover and refrigerate for 30 minutes. To arrange salad mound the salad between 2 slices of mango. Serves 4


1 pound shredded cabbage or coleslaw blend

1 to 2 mangos, peeled, pitted and chopped

1/2 cup finely chopped red bell pepper

1/3 cup sliced green onion

1/3 cup mayonnaise

3 tablespoon honey

3 tablespoon cider vinegar

Salt and pepper to taste
Place cabbage, mango, bell pepper and green onion in a large bowl. In another bowl whisk together the mayonnaise, honey, vinegar and salt and pepper. Add to the vegetables and toss well to coat. Serves 6 to 8. Best served within 2 hours of making

MANGO RUM CAKE (dairy or pareve)

1 cup butter or margarine, softened

1 3/4 cup sugar

3 eggs

1 large, ripe mango, peeled, pitted, and pureed (slightly over 1/2 cup)

1/4 cup dark rum

2 teaspoon pineapple extract

2 cup flour

2 teaspoon baking powder

1/4 teaspoon salt

1 cup coconut


1/2 cup butter or margarine

2/3 cup brown sugar

1/2 cup cream or non dairy substitute

1/4 cup rum

1 cup chopped mango

Preheat oven to 325. Grease and flour a 9-inch spring form pan. In the bowl of an electric mixer combine the butter and sugar and beat until light and fluffy. Add the eggs, mango puree, rum and extract, beating until well mixed. Add flour, baking powder and salt; beat just until dry ingredients are incorporated. Stir in coconut. Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean, tenting with foil if top browns too quickly. Let cool before removing from pan. Cut into wedges and top with a spoonful of Mango Rum Topping.

To prepare Mango Rum Topping, In a saucepan melt the butter. Add the brown sugar, cream and rum. Cook and stir for 5 minutes over low heat; stir in the mango. Cool slightly and serve with cake.

It’s Tuna Time


            Tuna fish is one staple that is always in my pantry. Obviously, there are days when time is short, we open a can of tuna, smash it together with some mayo, throw it into a sandwich and call it dinner. BUT, when we do have the time to cook, how many of us reach for that cute little can in order to satisfy that take me back to childhood craving that pops up every now and then.

Tuna is a member of the mackerel family and Albacore Tuna is lower in fat and cholesterol than beef or chicken. Tuna is considered a fatty fish because of its supply of omega-3 fatty acids. This polyunsaturated fat has been shown to protect against heart disease and may also fight breast, ovarian and colorectal cancers. It’s also thought to have a role in lowering cholesterol and blood pressure.

There are a lot of varieties and grades of canned tuna to choose from. What you choose will depend on your tastes and the specific recipe. Solid or fancy pack will contain large pieces of tuna and is usually albacore. Only albacore tuna may be labeled and sold as white tuna. I’m happy to pay the higher price for white tuna because it has a milder flavor and lighter color. In fact, it looks very much like canned chunk chicken and I sometimes substituted it for chicken in some of my recipes.

Chunk tuna has smaller pieces. Flaked tuna is fairly broken apart and best used for salads where the tuna is mashed and mixed anyway. The latest tuna product to hit the market is tuna packed in vacuum pouches with no added oil or water.  If unopened, canned tuna can be stored in a cool cupboard up to one year. Any leftover canned tuna can be stored in a sealed container in the refrigerator and use with four days. Tuna salad with a dressing can be refrigerated up to three days. Cooked tuna dishes such as casseroles can be frozen up to two months.

When it comes to tuna everyone needs to drop their preconceived notion that it’s just for lunch, because a can of tuna can be much more than a sandwich filling or salad ingredient. Canned tuna can be the main ingredient in a creative main course, appetizer or salad.



This recipe is great for break the fast or Shavuot

1/4 cup butter

1/4 cup all-purpose flour

1/2 teaspoon salt

2 3/4 cups milk

1 can (7oz) tuna, drained

1 teaspoon chopped pimiento

1 can (4oz) mushrooms, sliced — drained

2 hard-boiled egg — diced

1 teaspoon minced onions

Cheese Biscuits

2 cups sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup shortening

3/4 cup grated Cheddar cheese

3/4 cup milk

Preheat oven to 450. Make the cheese biscuit dough and then make the tuna pie filling.

Melt the butter in saucepan and add the flour and salt, mixing well. Add the milk slowly; bringing the mixture to a boil. Boil 1 minute, stirring constantly. Add the tuna, pimiento, mushrooms, hard cooked egg and minced onions. Mix well and bring the mixture to a boil. Pour the mixture into a greased 2-quart casserole. Arrange cheese biscuits on top.

Cheese Biscuits:
Sift dry ingredients together into a bowl; cut in shortening. Add grated cheese. Add milk, stirring with a fork until all flour is moistened. Turn out onto a lightly floured cloth-covered board and knead gently for 20 seconds. Roll to 1/2-inch thickness; cut with lightly floured 2-inch biscuit cutter. Place biscuits on top of hot tuna mixture in casserole dish. Bake for 20 to 25 minutes. Serves 6 to 8.


1 8 oz pkg. cream cheese — softened

1 7 oz can solid white tuna — drained and flaked

3 tablespoons diced green pepper

3 tablespoons diced onion

3 tablespoons diced celery

5 olives, pimiento stuffed — diced

2 teaspoons prepared horseradish

1/2 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

1/2 cup chopped pecans

In a food processor combine all the ingredients EXCEPT the pecans. Process just to combine. Remove the mixture from the bowl of the processor and shape the mixture into a ball; cover with plastic wrap and chill at least 1 hour. Roll the chilled ball in the chopped pecans. Cover with plastic wrap and chill for at least 1 hour. This can be made 2 days in advance. Serve ball with assorted crackers.
Makes approx 2 cups.


A simple and elegant alternative main dish salad
1/3 cup uncooked couscous
1/4 cup red wine vinegar
2 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar
1/8 teaspoon garlic powder
1 1/2 cups chopped green bell pepper
1 1/4 cups chopped peeled cucumber
1 cup chopped onion
1/4 cup raisins
1 (6 oz) can  tuna in water, drained and flaked
1 (11 oz) can extra- sweet whole kernel corn, drained

 Bring 1/2 cup water to a boil in a medium pan: stir in couscous. Remove the mixture from the heat; cover and let stand 5 minutes. Fluff the couscous with a fork. Spoon into a bowl; cover and chill. In a bowl combine the vinegar, olive oil, mustard, parsley, salt pepper, sugar and garlic powder and stir well with a whisk. Add the couscous, bell pepper, cucumber, onion, raisins tuna, and corn. Toss to coat. Cover and chill for at least 1 hour to let the flavors blend. Serves 6 to 7.


An original twist on a classic oriental recipe

2 cans (3 ounces) Tuna, drained and finely flaked

2 cups finely chopped bok choy or cabbage

1/2 cup shredded carrot

1/3 cup minced green onions

2 eggs, beaten

1/4 cup tablespoons soy sauce

1 tablespoon minced fresh ginger root or 1 teaspoon ground ginger

1/4 cup celery, minced

1 to 2 tablespoon toasted sesame seeds

50 to 60 wonton skins

Vegetable oil for deep frying

Plum sauce, sweet and sour and/or soy sauce for dipping

In a medium bowl, combine cabbage, tuna, carrot, onions, egg, soy sauce and ginger, celery and sesame seeds until mixed. Position the wonton skins on a dry surface with 1 point facing you. Spoon 1-1/2 teaspoons of the tuna mixture in center of skin (use a slotted spoon if filling is wet); moisten edges of skins with water. Fold bottom corner over filling; fold side corners over first fold. Roll remaining corner over to seal. Repeat with remaining wontons.

In a wok or deep skillet, heat about 3 inches of oil. Fry the wontons, a few at a time, for 2 to 3 minutes or until deep golden brown. Drain well on paper towels and keep warm in a 300 oven until ready to serve. Serve hot with plum sauce. Makes 50 to 50 pieces.


For a reduced calorie dish use a nonstick skillet to make the tuna cakes.

1 can (12 ounces) tuna, drained and finely flaked

3/4 cup seasoned bread crumbs or matzo meal

1/4 cup minced green onions

2 tablespoons chopped red peppers

1 egg

1/2 cup milk

1/2 teaspoon grated lemon peel

2 tablespoons butter or margarine

Lemon-Dill Sauce

1/4 cup pareve vegetable or chicken broth

1 tablespoon lemon juice

1/4 teaspoon dried dill

Garnish: shredded carrots and zucchini (optional)

In a large bowl combine the tuna, bread crumbs, onions and pimiento and set it aside. In a small bowl beat together the egg and milk. Mix well and stir in the lemon peel. Add the tuna mixture and toss until moistened. With lightly floured hands, shape the mixture into eight 4-inch patties.

In a large nonstick skillet melt butter. Fry the croquettes, a few at a time, until they are golden brown on both sides (about 3 minutes per side). Place the cooked croquettes on a cookie sheet in a 300 oven until they are all ready to serve. To make the sauce, in a small saucepan combine the broth, lemon juice and dill and heat until warm.  To serve, spoon shredded carrots and zucchini onto each plate; top with 2 tuna croquettes and spoon the sauce over the top. You can also garnish with an additional slice of lemon. Serves 4. This recipe can be double or tripled


Pureed red bell peppers are the base for a rich red wine sauce.

1 can (9 ounces) tuna, drained and broken into chunks

2 cups chopped red bell peppers (about 2 peppers)

1/2 cup chopped onion

2 teaspoons garlic, minced

2 tablespoons olive oil

1/4 cup pareve chicken or vegetable broth

1 tablespoon sugar

1/2 cup dry red wine

1/4 teaspoon pepper

½ cup water chestnuts

1 red bell pepper, slivered and cut into 1/2-inch pieces

1 yellow or green bell pepper, slivered and cut into 1/2-inch pieces

1/2 cup julienne-strip carrots

2 cups cooked hot cooked pasta or rice

In a skillet, saute the chopped bell pepper, onion and garlic in oil for 5 minutes, or until vegetables are very tender. In a blender or food processor bowl, place vegetable mixture; cover and process until pureed. Return the sauce pan and stir in the wine, pareve vegetable or chicken broth, sugar and pepper. Mix well and keep warm over a low heat.  In a 2-quart saucepan, blanch the red pepper and carrots until they are crisp tender. Stir steamed vegetables and water chestnuts into sauce. Add the tuna and cook for 3 or 4 minutes or until heated through. Serve the tuna and sauce over pasta. Serves 5 to 6

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