Category Archives: recipe

Red Beans and Rice

Going to try to make this for dinner tonight. I highly doubt my boys will eat it, but you never know. I know the KoD will enjoy it, and I hope I will too.

INGREDIENTS

•           2 tablespoons of olive oil
•           1 medium yellow onion, peeled and diced
•           1 green bell pepper, seeded and diced
•           2 celery stalks, diced
•           2 cloves garlic, chopped fine (or garlic powder)
•           2 cans red kidney beans, drained
•           1 cup chicken or vegetable stock – I used Manischewitz Vegetable Stock
•           1 bay leaf
•           Pinch of dried thyme
•           1 teaspoon crushed red pepper (or to taste)
•           salt and black pepper to taste
•           Tabasco sauce to taste
•           2 spicy sausages (or veggie links) browned and sliced into coins (optional)

DIRECTIONS

1.         In a medium sized heavy pot, heat the olive oil over medium heat. Add the onion, bell pepper, celery and garlic. Cook the vegetables until soft, stirring occasionally (about 10 minutes).

2.         Add the beans, stock, herbs and spices and simmer for 30 minutes. Add salt and pepper sauce and adjust seasonings. With a potato masher, smash the beans so you have a thicker mixture with some whole beans remaining.

3.         Serve over plain white rice topped with sausage.

ETA – the boys totally loved it!!

Total Yummaliciousness!!

There is no other word to describe Duncan Hines new range of cake mixes. Seriously! We are huge cake aficionados in this house – these teenage boys sometimes seem as if they have hollow legs! I used to make their Devils Food chocolate cake all the time – and was lucky if it lasted 24 hours.

Recently at the Schmooze I picked up a couple of their new mixes – the new line of “Decadent” cake mixes. Well, their advertising is truthful. I whipped up the Triple Chocolate cake last week (Pareve) and was lucky to be able to snag a piece of its chocolatey goodness before the hordes descended and devoured every last morsel. Better than devils food chocolate cake. Like a million times better – and I hadn’t realized that there could be an improvement on that with a cake mix.

Last night I baked up the Apple Caramel Cake (Dairy). Oh Em Gee. The smell as it was baking left every mouth in this house watering. The KoD and I sampled it soon after it came out of the oven (kids were in bed….so sad too bad). And within a short while, oopsies, almost half the cake was gone. It was that good!

They are easy to make – two pouches, one for the cake mix, one for swirling in to the top of the cake. Add some eggs and oil and water, mix a bit, pop in the oven and within a half hour you are in heaven.

If Duncan Hines would deliver me a truckload of these Decadent Cake Mixes, I would bake one up every single day. I am sure it is easy to make cup cakes as well, which would be perfect for the kids’ lunchboxes. I have yet to try the decadent glazes that they have brought out…but to put more yumminess on top of delectable cake – how can you go wrong with that??!!

Sorry, I have to go and eat some more cake, before the kids get home from school.

Sweet Potato Pie

I got this recipe from my sister-in-law who is the most amazing cook ever. I made this for the past Shabbat to rave reviews. Apparently it is good cold, too.

You will need:

2 eggs
1 Cup of sugar  (May substitute Splenda)
1 tsp. salt
1/8  tsp. nutmeg
1 tsp. cinnamon
1 Cup milk (or pareve substitute)
2 Tbs. margarine
1 1/2 Cups cooked, mashed sweet potatoes
1 8” pie shell (For Gluten-free leave off pie shell)

How to:

Beat eggs slightly.
Add sugar, salt, spices and milk (or pareve substitute).
Add butter or margarine (melted) to sweet potatoes, or stir in while hot.
Blend with milk and egg mixture.
Pour into pie shell or straight into round baking pan.
Bake in oven at 450 for 10 minutes.
Reduce to 350 for 30-40 minutes until filling is firm.
May put marshmallows on top and brown in 450 oven for a few minutes until light brown.  Do not overload the marshmallows.

SUMMER HEARTS OF PALM AND CHICK PEA SALAD

From G6’s blog.

Salad

1 1/4 cups canned chick-peas
1 cup coarsely chopped tomatoes (I use cherry tomatoes, whole)
3/4 cup hearts of palm, sliced
3/4 cup pitted black olives (I don’t slice them)
1/4 cup chopped scallions
1/4 cup chopped parsley

Dressing

2 tablespoons olive oil
2 tablespoons lemon juice
1 small garlic clove, pressed
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Directions

Toss together all salad ingredients.
Whisk dressing ingredients in a small bowl.
Toss vegetables with dressing until thoroughly combined.

Chicken Italiano

The basis for this recipe comes from Norene Gilletz’s Second Helpings. Thanks to my SIL for sending me the original recipe yesterday as I don’t have my cookbook here with me. (I miss it, been a trusty companion for over 16 years….soon, soon). I added rice, as this is easy to make as a one pot meal. As I type this it is cooking in the oven. Smells divine.

So this is my adaptation:

2 cups of white rice (although I am sure you can use brown)
2 onions, sliced
1 medium green pepper, sliced
1 medium red pepper, sliced
6 -8 chicken cutlets
1 clove garlic, minced (can also use garlic powder)
¼ tsp oregano
1 can tomato sauce, 1 can water
2 bay leaves

Spray deep 9 x 13 baking pan with Pam. Cover the bottom evenly with rice. Place vegetables over the rice. Rub chicken with garlic and oregano, and add to pan. Pour tomato sauce and water over chicken, and add bay leaves. Cover and bake at 350 degrees for 1½  hours. 6-8 servings.

Cinnamon Buns

This calls for using 1/3 of my challah dough recipe. I worked it out here for you, in case you don’t want to make cinnamon buns at the same time as challah. I generally make a huge batch of dough and bake challahs and buns and babka at the same time.

Ingredients

  • 1 2/3 lbs of flour
  • 1/3 cup sugar (add at least ½ cup more if whole wheat flour is used)
  • 1 1/3 tbsps of dry yeast
  • 1/3 cup of oil
  • 1 1/3 cups of warm water
  • 1 egg
  • 1/3 tbsp salt
  • Pam
  • Lots of love

How to:

Preheat oven to 350F.

Pour the flour into a bowl and make a well in the centre.  Place dry yeast into well.  Add 1/3 Tbsp of sugar and 1/3 cup of warm water and 1/3 tbsp of flour to the center well.  Let it bubble up for 5 minutes. Add 1 tbsp of salt around the edges of flour

Add 1/3 cup of sugar to the flour

Add 1/3 cup of oil to the middle

Add 1 beaten egg to the middle

Add 1 cup warm water to the middle

Mix all together until its desired consistency, I use my hands once they have been thoroughly washed, knead it for ten minutes and let rise for 20-30 mins.

Punch down a 2nd time, knead for another 10 minutes and let rise 20-30 mins.

After the dough has risen, use your fingers to shape and stretch it out to an oblong or square shape. You can also use a rolling pin. Doesn’t matter if it isn’t perfect. Spray the dough with a light mist of Pam. Mix a cup of sugar with a decent helping of ground cinnamon. Sprinkle the sugar-cinnamon mix over the dough. You can add raisins too if that floats your boat. Roll up tight. Use sharp knife and cut 1.5 inch sections and place one by one in oblong pan, until the pan is filled. Let rise 30 minutes and bake 30 minutes. When cooled, drizzle with icing.

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Quinoa Salad with Multicoloured Peppers

Ruby V left me this recipe on a comment on the blog, I adapted it a little, but here is the recipe she posted – and it was yummy and totally Gluten Free.

What you need:

2 cups quinoa, rinsed,
4 cups water
peppers (I usually do one orange, one red, one green or yellow)
one to one and a half onions, chopped fine
2 small bunches parsley, chopped
currants, about a half cup, or more to taste (I left these out)

half cup olive oil
half cup lemon juice
agave or other gluten free sweetener to taste

What to do:

Put quinoa in pot with water, cover, and boil for 5 min, turn off and leave covered for 15 minutes.

Chop peppers and onions, and parsley.

When quinoa is done (ring separated from kernel) add veggies, mix

Make dressing, add sweetener to taste, salt and pepper. Add to salad, mix well.

Add currants and mix.

Chill in fridge.

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Hadassah’s Apple / Cranberry Cobbler

I adapted this recipe from one given to me by my friend Suzannah.

What you need:

1 cup of  flour

1 cup  of oatmeal

2/3 cup of firmly packed light brown sugar

1 heaping tsp ground cinnamon

½ cup melted margarine / butter

1 large can apple pie filling

2 small cans whole berry cranberry sauce (or one large one if you can find)

(you can substitute any flavour pie filling for both canned fruits)

What to do:

Preheat oven to 350.

Melt the margarine.

Combine flour, oatmeal, sugar, margarine, cinnamon in a bowl and mix till well blended.

Open both cans, pour into greased 8 in baking dish (use a deep one).

Top fruit with oatmeal mixture making sure it covers it evenly.

Bake 45 min uncovered or until the top is well browned.

I have been told that this freezes well, but we have never had enough left over to freeze.

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TUNA CROQUETTES

3 cans tuna (albacore works well)

1 1/2 c. bread crumbs (I like to use the seasoned breadcrumbs)

2 eggs, slightly beaten

1 1/2 c. mayonnaise

1 c. finely chopped celery

1 c. finely chopped onion

Vegetable  oil

Mix together all ingredients (except oil) and shape into croquettes.

Heat oil over medium heat, add croquettes.

Cook for 5 minutes, and flip them over.

Cook for 5 minutes more.

Goes well with mashed potatoes and a fresh salad.

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Matzah Lasagna

Popping in briefly to share my recipe for Matzah Lasagna that I will be making for the KoD and I to have for lunch today.

Ingredients:

4 matzah boards (run them quickly under water)

1 lb cottage cheese / ricotta

1 ¼ cups grated mozzarella cheese

½ cup grated parmesan cheese

One jar of prepared marinara sauce or tomato sauce

Optional – Spinach or peppers

Directions:

Grease a pan large enough to fit the one matzah board.

Place enough sauce to cover the bottom, about 1/2 cup.

Place the 1 matzah board on top.

Spread more tomato sauce over the matzah.

Place some cottage cheese/ ricotta on top of the matzah.

(Add your vegetables here)

Sprinkle with mozzarella and Parmesan cheeses.

Repeat steps 3-6 until you have used up all 4 matzahs.

End with tomato sauce.

Some will add a cup of water – check it half way through to see if you feel it is necessary.

Top with the last ¼ cup of mozzarella and the rest of the Parmesan cheese.

Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.

Alternatives – some people beat in 2 eggs with the cottage cheese to give it a different consistency.

Makes 4 servings.

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