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Butternut Squash Soup with Toasted Pumpkin Seeds
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Ingredients
(serves 8-12 as an appetizer)
3 pounds butternut squash, peeled and cut into 2-inch chunks
2 golden delicious apples, peeled, cored and cut into 1-inch chunks
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon sesame chile oil
4 cups vegetable broth or chicken broth
soy sauce, to taste
1/4 cup pumpkin seeds
Method
Preheat the oven to 450 degrees.
In a heavy roasting pan, combine the squash, apples, oils and honey well. Tuck the apples under the squash to avoid browning them. Place the pan in the oven for 25 minutes, stir and continue roasting 10 minutes more or until tender.
Transfer the roasted squash and apples, and all the pan juices, to a soup pot. Add two cups of the broth to the pot and bring to a simmer. Cover and continue simmering for 20 minutes. Allow the soup to cool. Puree the soup in a food processor or blender until completely smooth. Add additional broth to achieve the desired consistency. Season to taste just before serving with soy sauce.
Place the pumpkin seeds evenly in a small cake pan. Place the pan in a 450-degree oven (if you like, you may efficiently do this while roasting the squash) and remove from the oven as soon as the seed begin to puff up, 7 to 12 minutes. Do not allow these seeds to over-cook.
Serve the soup hot, warm (my favorite) or at room temperature with a sprinkling of roasted pumpkin seeds on each serving. You may also pass the sesame chile oil around so people who like a spicier soup may drizzle it on top of their soups.
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Chinese Five-Spice Chicken
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Ingredients
2 3 1/2 pound chickens
1" piece of fresh ginger, slivered and mashed
1 teaspoon Chinese five-spice powder
1 teaspoon Kosher salt
1 tablespoon toasted sesame oil
1/2 teaspoon red pepper flakes
1/2 cup thinly sliced scallions (white and green parts)
1/4 cup mango chutney (or apricot jam)
Method
Pre-heat the oven to 400 degrees. Place the chickens in a large rectangular glass baking pan. In a small bowl, mix the ginger, five-spice powder, salt, sesame oil and red pepper flakes. Rub a teaspoon of the mixture inside each chicken. Add the chutney to the mixture and coat the outside of each chicken generously. Quickly pat the scallions all over the chickens and place the pan into the preheated oven. Bake for 1 hour and 10 minutes or until the scallions have crisped and the juice from the thigh of each chicken runs clear when pierced with a fork tine. Allow to cool 10 minutes before carving. Carve carefully, with a poultry shear, if possible, to keep the skin and scallions as intact as possible |
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Garlic Spinach
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Ingredients
(serves 8-10)
2 tablespoons olive oil
2 cloves garlic, minced finely
a pinch dried and crumbled oregano leaves
2 16 ounce bags of frozen, chopped
juice of 1/2 lemon
toasted pine nuts
Method
In a large saute pan, heat the olive oil and add the garlic and the oregano. When the garlic becomes aromatic, about 1 minute, add the spinach and stir occasionally over a medium flame until liquid no longer pools at the bottom of the pan and the spinach no longer appears wet. Reheat over a medium flame rapidly, and add the lemon juice at this point, just before serving. |
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Potato Knishes |
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Ingredients
Dough:
2 cups flour
1 egg
2 tsp. sugar
2 Tbsp. margarine, room temperature
1/2 cup warm water
3 tsp. oil
1/2 tsp. salt
Filling:
3 potatoes, peeled
1 large onion, chopped
1/4 cup margarine
salt and pepper to taste
Method
1. Blend together all dough ingredients. Roll dough out thinly.
2. Using a cup, cut dough into circles which are 2-3 inches in diameter.
3. Boil and mash the potatoes. Sauté the onions in margarine. Add mashed potatoes to the onions in the frying pan, and season with salt and pepper. Blend well.
4. Place 1 Tbsp. of the mashed potatoes in the center of each dough circle. Fold the dough circles closed and pinch the edges together.
5. Bake in a preheated oven at 375 degrees Fahrenheit for about 15 minutes or until golden brown |
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Filled Zucchini |
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Ingredients
8 zucchini, sliced in half lengthwise
2 large onion, diced
2 clove garlic, minced
1 green pepper, diced
1 tomato chopped, with seeds removed
oil for saut?ing
2 tsp. salt
1 tsp. pepper
Method
1. Scoop out zucchini halves, leaving shells.
2. Saut? onion, garlic, green pepper, and zucchini insides in oil for a few minutes.
3. Add tomato and seasonings. Saut? a few more minutes.
4. Scoop mixture back into zucchini shells.
5. Bake on a cookie sheet in 350 degree Fahrenheit oven for one hour |
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Pareve Ice Cream |
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Ingredients
1 carton pareve whipped cream (10 ounces)
4 egg yolks
1 package vanilla sugar
4 egg whites
1/4 cup sugar
frozen mango juice, defrosted (optional)
Method
Beat the whipped cream according to directions on the package. Blend in egg yolks and vanilla sugar. In a separate bowl, beat the whites. Blend in 1/4 cup sugar. Fold the whipped cream mix with the egg white mix. Defrosted frozen mango juice can be gently stirred into the mixture if a fruity taste is desired. Freeze.
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