September 15, 2014
MUSHROOM VEGETARIAN CHOPPED LIVER
From Cousin Stuart Bank
Makes about 2 ¾ Cups
6 Tbs Canola oil 3 Hardbolied Eggs
1 lb. White mushrooms sliced ¼ inch thick ½ tsp Kosher salt
2 or 3 Medium onions (Chopped) ¼ tsp Ground black pepper
½ Cup Shelled walnuts pinch Garlic salt w/parsley
Fry chopped onions in 3 Tbs Canola oil in 10” or 12” skillet until browned, sweet and caramelized. Remove from pan and place in bowl to cool.
In same skillet, heat 3 Tbs. Canola oil over medium-high heat until very hot (but not smoking). Add mushrooms slices, tossing constantly. Cook until mushrooms release their moisture and the juices evaporate. Cook for approximately an additional 5-10 minutes until mushrooms have shrunk and browned. Remove from skillet and place in bowl until cool.
Once onion and mushrooms are cooled, place in food processor. Add walnuts, eggs, salt, pepper and pinch of Garlic salt w/parsley.
Pulse until mixture is coarse. Scrape mixture from top/down and then bottom up to blend well. Pulse again until mixture is fine, but not pasty. Just enough to hold it together for spreading.
Cool in refrigerator for 1 hour before serving. Mixture will last up to 1 week in refrigerator.
September 8, 2010
Green beans are healthy and inexpensive, which helps when you’re on a budget. Great for a holiday meal or when you have company.
Prep time: About 12 minutes
Cook Time: About 10 minutes
1/4 cup slivered almonds
5 cups fresh green beans – cut into 1 inch pieces
3 tbsp. butter
1 shallot or 1/2 small onion, thinly sliced
3 garlic cloves, minced
2 cups cherry tomatoes – halved
1 tsp. dried basil
Place almonds in large skillet, cook over medium heat until light golden, stirring occasionally. Remove from pan and set aside. Place green beans and 1/2 cup water in same skillet. Heat until steaming. Cover and simmer 8 minutes or until tender-crisp; a little longer if you want more tender. Drain beans, set aside and keep warm. Wipe skillet dry. Return skillet to low medium heat. Melt butter in pan. Add shallot/onion and garlic and cook 30 seconds. Add tomatoes and basil. Cook until heated through. Add beans and almonds. Toss to coat and heat through. Serve. Salt and pepper to taste. Serves 6.
Courtesy of Safeway.
February 20, 2009
Cookbook author Sara Finkel calls her Tsimmes Kugel recipe “a modern version of two traditional Shabbat favorites – tsimmes and kugel.” The recipe, which comes from her bestselling book Classic Kosher Cooking, combines sweet potatoes, apples, and carrots to form a big hit.
Prep Time: 30 minutes
Cook Time: 1 hours, 00 minutes
- 1 small, whole, unpeeled orange, cut into pieces and ground in a food processor
- 2 cups shredded raw, sweet potatoes
- 2 cups shredded raw, carrots
- 2 cups shredded tart apples
- 1 cup brown or white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup flour, sifted
- 1/2 cup oil
- 2/3 cup light raisins
1. Combine all ingredients.
2. Pour into a greased 1 1/2-quart cassarole, cover, and bake in a 350 degree Fahrenheit oven for 40 minutes.
3. Uncover and continue baking for an additional 20-30 minutes.
YIELDS: 10-12 servings.
VARIATION: Place halved pitted prunes, cherries, or pieces of pineapple on top of kugel before baking, or add 1 cup of chopped dates, pitted prunes, or pineapple to the mixture.
From Classic Kosher Cooking by Sara Finkel from About.com.
February 19, 2009
5 boiling Potatoes (about 2 lbs.), peeled
¾ cup Milk, heated
¼ cup Unsalted Butter
4 cups shredded Cabbage
1/3 cup minced Onion
¾ cup grated Sharp Cheddar
Boil potatoes in salted water until they are very
tender, about 20 minutes. Drain and mash well.
Stir in heated milk and 2 tablespoons butter. In
large saucepan blanch the cabbage in boiling
water, drain, and stir into the potatoes.
In small skillet cook onion in remaining
2 tablespoons butter until tender. Add to
potato/cabbage mixture and mix. Place in
buttered baking dish, sprinkle cheese on top, and
place under broiler to brown.
February 19, 2009
1 large Onion, sliced
3/4 stick (6 T) Margarine
3 1/4 to 3 1/2 pound Red Cabbage, cored and shredded
In stainless steel or enameled casserole cook the onion with salt and pepper to taste in the margarine over moderate heat until translucent. Add cabbage and cook over moderately low heat, stirring, for 5 minutes.
1/4 Cup Sugar
1/2 Cup Red Wine Vinegar
1 Cup Fresh Orange Juice
1/2 Cup Dry Red Wine
In small stainless steel saucepan dissolve the sugar in the vinegar and
reduce the mixure over moderately high heat to about 3 tablespoons. Add orange juice and wine, bring the mixture to simmer and pour over the cabbage
1 Tablespoon grated Orange Rind
1 teaspoon Salt
1 Bay Leaf
Stir in the orange rind, salt, cloves, and bay leaf. Cover with a buttered round of foil and the lid to the casserole. Bake at 325 for 2 hours, stirring once or twice, until most of the liquid has been absorbed. ~ Discard the bay leaf. Serves 6 -8
February 19, 2009
Submitted by Aaron
1 bunch asparagus – cooked, cooled, and cut into 1″ segments
2 medium red bell peppers – roasted, peeled, seeded, and cut into 1/4″ dice
2 T shallots – diced and sautéed until soft
2 T fresh basil – finely chopped
1/4 C fresh parsley – finely chopped
1/4 C parmesan cheese – grated
1 t salt
1/4 t pepper
Lightly grease 8″x8″ pan. Line bottom with asparagus, red
peppers, and shallots. Combine eggs, salt, pepper, parsley,
basil, and parmesan and whisk briefly. Pour over other
ingredients in pan. Bake at 350 degrees about 20-30 minutes
or until eggs are set in the middle of the pan.
February 19, 2009
4 oz sour cream
1/2 cup butter (one stick)
one can of regular corn (drain the corn)
one can of cream style corn (don’t drain the sauce)
1 small can of chopped green
chilies (I use Old El Paso)
1 small box of Jiffy Corn Bread mix
Salt and Pepper to taste
Mix together starting with the “wet”
ingredients first, then add rest.
Cook at 350 degrees for 35
minutes. Be sure to use a shallow
pan (medium to shallow) as this
allows the whole casserole to cook
through. Bake until done.
(You can test the
middle by inserting a toothpick or
knife and if it comes out “clean”, it’s
Karri L. Barr