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Recipe Corner

Recipe Corner

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Organic Healthy Recipes from Sima Sobol & Shimon Darwick

1. Pumpkin Chocolate Chip Cookies

  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup butter or trans-fat-free margarine
  • 1 egg
  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1/2 cup white whole wheat flour
  • 1-1/2 cups unbleached white flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1-1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1 Tbsp. pure vanilla extract
  • 1 cup semisweet or dark chocolate chips
  • 3/4 cup chopped walnuts

Preheat oven to 350 degrees. Spray two cookie sheets with nonstick spray. In a large bowl, cream together pumpkin, sugars, butter and egg. In a small dish, dissolve baking soda into milk. Set aside. In a separate bowl, stir together flours, baking powder, salt and spices. Add baking soda mixture to flour mixture.

Add flour mixture to pumpkin mixture, stirring until just combined. Be careful not to overmix or the batter will get tough. Add vanilla extract, chocolate chips and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 10-12 minutes or until lightly browned.

Makes 24. Per serving: 174 calories, 8 g fat, 0 trans fat, 19 g cholesterol, 194 mg sodium, 2 g fiber, 2 g protein, 34% Vitamin A, 4% Calcium, 6% Iron

2. Oatmeal Raisin Cookies

  • 1-1/2 cups whole wheat pastry flour
  • 1/2 cup unbleached white four
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1-1/4 cup packed brown sugar
  • 1-1/4 cups rolled oats
  • 1/4 cup canola oil
  • 1 cup lite firm silken tofu
  • 1 cup low-fat vanilla yogurt
  • 1 tsp. vanilla extract
  • 1 cup raisins

Preheat oven to 350. Spray two cookie sheets with nonstick spray. Sift together flours, baking powder and cinnamon in a large bowl. Add sugar and oats until well combined. In a small bowl, beat the oil, tofu, yogurt and vanilla extract until smooth. Add to flour mixture. Stir in raisins. Drop dough by rounded teaspoons onto prepared cookie sheets and flatten slightly with your fingers. Bake 17-19 minutes until lightly browned. Transfer to a wire rack to cool.

Makes 48 cookies.

Per cookie: 73 calories, 2 g fat, 0 mg cholesterol, 14 g carbohydrate, 1 g fiber, 2 g protein, 3% calcium, 3% iron

3. Chocolate Chip Cookies

  • 2 cups white whole wheat flour
  • 1/4 cup wheat germ
  • 1 tsp. baking soda
  • 1/2 cup butter
  • 1/2 cup applesauce
  • 2/3 cup white sugar
  • 2/3 cup light brown sugar, packed
  • 1 tsp. pure vanilla extract
  • 1 egg
  • 1 egg white
  • 8 oz dark chocolate chips, such as Nestle 53% or 62% cacao

Preheat oven to 375. Line two cookie sheets with parchment paper.

Stir together flour, wheat germ and baking soda in a medium bowl. Set aside. Cream together butter, apple sauce and sugars until well blended. Beat in vanilla, egg and egg white. Beat in flour mixture until it forms a soft dough. Stir in chocolate chips.

Drop by rounded teaspoons onto prepared cookie sheets. Bake 7-10 minutes, alternating cookie sheets halfway through (place top cookie sheet on bottom rack of oven and bottom cookie sheet on top rack), until lightly browned around the edges.

Makes 36 cookies.

Per cookie: 82 calories, 4 g fat, 13 mg cholesterol, 73 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein, 2% Vitamin A, 0% Vitamin C, 1% calcium, 3% iron

 

Matzo Farfel Kugel

 

8 oz. matzo farfel (or smashed matzo)            4 apples – grated

water  to soak farfel & plump raisins                 1 tsp. cinnamon

4 eggs – beaten                                                    1 tsp. salt

½ cup sugar                   Topping

½ cup raisins ½ tsp. cinnamon

1/8 cup sugar

                                           

Preheat oven to 350 degrees. Place matzo farfel in a large bowl and cover with tap water  to soak and soften.   Boil a cup of water and place raisins in to plump.

Mix eggs, sugar, apples, cinnamon and salt.  Pour over softened farfel along with the raisins.  Mix well. Pour into a greased 8 x 8 inch pan. Combine cinnamon and sugar for topping and sprinkle over kugel.   COVER with aluminum foil and bake for 50 minute.  Uncover and bake for 10 minutes longer or until golden brown.   Serve warm or cold.

 

Pesach Vegetable Quesadillas

                                                                                         Makes 10

 

3 peppers (any colors)                                          8-10 oz mushrooms (1 box)

2 medium onion                                                                1 yellow squash - medium size

1 clove garlic, minced                                          8 oz of grated cheese (yellow or white)

1 medium zucchini 10 squares of matzoh

salsa sour cream

 

This recipe is very flexible.  Add more or less of any vegetable according to your tastes.

 

Cut all the vegetables into about 1” pieces - DO THE ONIONS LAST

3. Heat about 3 T. of oil in a large fry pan and saute vegetables in the following order:

     Onions and garlic (3-4 minutes)   

     Peppers (3-4 minutes)

     Zucchini and squash 2 minutes

     Mushrooms 

 

Sauté until soft but not over done.  Sprinkle with basil, garlic powder, onion powder, a little cumin powder and a touch of red pepper to taste.

 

Matzoh Tortilla

 

Run the sheet of matzoh quickly under warm running water once then wrap in a kitchen towel – wait two minutes.  Repeat and matzoh should be soft enough to roll in towel. Do with each matzoh.

 

Lay the matzoh tortilla flat on the table.  Sprinkle grated cheese lightly over ½ of the tortilla.  Top with vegetables and more cheese.  Fold tortilla over the vegetables forming a rectangle pocket.  Place on a hot griddle or frypan that has been sprayed with Pam or lightly oiled and grill until lightly browned then flip and grill the other side.

 

Delicious topped with salsa (tomato sauce sauteed peppers, ketchup, spices), sour cream and guacomole.

 

 

Yom Tov Beef Brisket*

Leban Minhag Style

 

3-4 lb. beef brisket (I prefer first cut)                                                   2 T. powdered onion soup mix

1 ½ t. each  paprika, onion powder, garlic powder                          ketchup

¾ t. salt                                                                 1 bottle of cocktail sauce or

pepper to taste horseradish to taste ( prefer. white)

2-3 onions, sliced (enough to cover bottom of large pot well)

few tablespoons oil

water

 

Day before defrost meat and rub with mixture of spices, salt and pepper.  (If you can’t do it the day before try to let the spices stay on the meat for as long as possible.)  In a large heavy pot heat the oil and sauté the onions for a few minutes.  Place the brisket on top of the onions and cover with water. Add 2 T. onion soup mix and let the meat simmer until fork tender (very soft) – maybe 3 hours or so.  When soft, take meat out of liquid broth and let cool thoroughly covered by a piece of plastic wrap.  Reserve at least two cups of broth – with or without onions. Refrigerate meat and broth until ready to slice and assemble.

 

When meat is cool enough to slice, cut the brisket in thin slices across the grain and stack neatly in an oven proof pan (can also be reheated on top of the stove in a large skillet).  Starting with about 1 –1 ½ cups of beef broth and enough ketchup, the bottle of cocktail sauce or horseradish to make a sweet/tangy sauce that is not too thick or thin, cover the meat with the sauce. At this point you can freeze the entire thing and take out later to defrost, heat and serve. Before you are to serve, heat in a 350 degree oven for about a half hour. 

 

* holds up well on blech

 

 

CHOCOLATE WALNUT TORTE

 

¼ c. unsweetened cocoa                                       2 c. sugar

2 (6oz.) pkgs. ground walnuts                                 ¼ t. salt

12 eggs, separated                                               1 container frozen Rich’s Whip (non- dairy)

8 ounces of strawberry jam 1 large  box of fresh strawberries  (sweetened if nec.)

 

Prepare three 9” round pans by rubbing with margarine, line bottoms with wax paper cut to fit, grease again, dust lightly with matzoh cake meal.   Preheat oven to 350 degrees.

 

Mix cocoa and walnuts and set aside. In a mixing bowl beat egg yolks at high speed for 3 minutes, reduce speed and gradually add sugar. Beat 5 more minutes.

 

In a clean, dry, grease free, large mixing bowl, beat the egg whites with salt until stiff, but not dry.  Fold 1/3 of the nut mixture into the egg yolks, then fold in 1/3 of the whipped egg whites. Add ½ the remaining nuts and ½ the balance of the egg whites.  Repeat until all ingredients are folded together.

 

Divide into 3 prepared 9” cake pans.  Bake 45-50 minutes or until top springs back lightly and sides come away from pan. Invert onto racks. Let cool then remove from pans.

 

Whip the thawed Rich’s Whip until stiff.  Wash the raspberries

 

Construct cake.  Place one cake layer on serving plate.  Slather ½ of the jam on top.  Spread 1/3 of the whipped Rich’s Whip and top with a few strawberries.  Repeat with the second layer. Finish the top layer with Rich’s Whip and a circle of strawberries on the edge.  If the cakes are high you may want to cut in half and just use 2 split layers for a 4 layer cake.

 

Greek Garlic Chicken
 
(reprinted from "Short on Time" by Susie Fishbein)
 
  • 2 chickens cut into eighths
  • 2 onions cut into large chunks
  • 2 lemons
  • 12-16 spring fresh garlic, halved
  • fine sea salt
  • freshly ground black pepper
  • 1/2 cup olive oil
  • 1 cup white wine
  • 1 & 1/2 cups Kalamata olives, pitted and coarsely chopped
  • 1/2 cup Kalamata olives, whole, for garnish

Preheat over to 450 degrees. Place chicken pieces in single layers, skin-side up, into two 9x13 inch pans.

Add the onion chunks. Slice the lemons in half lengthwise. Squeeze the lemon halves over the chicken. Cut each lemon half into 4 pieces; add to the chicken.

Set aside 4 springs of oregano leaves from the rest. Scatter the leaves and the stripped springs over the chicken; they will add their perfume to the dish.

Add the garlic and season with salt and pepper, Drizzle with the oil and wine. Toss the mixture together. Sprinkle the chopped olives over the chicken.

Bake, uncovered, for 45 minutes-1 hour, or until chicken is fully cooked and no longer pink, or a meat thermometer inserted into the thickest part of the thigh reads 180 degrees.

Transfer to a platter and garnish with whole olives and reserved oregano springs.

 
 
Terra Coleslaw (rated:  5 star)

Combine:

1 bag shredded white cabbage

1/2 bag terra chips crushed (not powdery)

1/2 cup craisins

1/2 cup pine nuts

 

 

Dressing (put on right before)

1/2 c. oil

3 tbsp soy sauce

6 tbsp red wine vinegar

Salt/pepper

 

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