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Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve)
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| Contributed by Eileen Goltz |
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Ingredients3 tablespoons olive oil
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Instructions
1. Heat the olive oil in a large skillet, add the garlic and mushrooms and saute for a minute or two;
2. Add the crushed tomatoes and basil. Stir while the mixture comes to a boil and then reduce to a simmer for about 5 minutes;
3. Add sliced and diced pepper pieces into the sauce and simmer until the peppers are tender but not too soft, about 7 or 8 minutes;
4. Stir in the white wine. Taste the sauce and add a touch of sugar if desired, and salt and freshly ground pepper;
5. Serve over a baked potato.
Serves 4. This recipe can be doubled or tripled.
Instructions
1. Heat the olive oil in a large skillet, add the garlic and mushrooms and saute for a minute or two;
2. Add the crushed tomatoes and basil. Stir while the mixture comes to a boil and then reduce to a simmer for about 5 minutes;
3. Add sliced and diced pepper pieces into the sauce and simmer until the peppers are tender but not too soft, about 7 or 8 minutes;
4. Stir in the white wine. Taste the sauce and add a touch of sugar if desired, and salt and freshly ground pepper;
5. Serve over a baked potato.
Serves 4. This recipe can be doubled or tripled.
Serving Size
Notes
A quick lunch or dinner for chol chomoed.
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Garlic Cinnamom Chicken (Meat)
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| Contributed by Eileen Goltz |
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Ingredients3 to 4 lbs cut up chicken (thighs and breasts work best)
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Instructions
1. Preheat oven to 400°F.
2. In a bowl combine the cinnamon, garlic powder, onion powder, pepper and salt.
3. Season the chicken pieces with the mixture on all sides and under the skin.
4. Place the chicken in a resealable plastic bag and refrigerate for at least 1 hour.
5. Place the garlic, potatoes, parsnips, carrots and celery in the bottom of a roasting pan or Dutch oven and toss the remaining seasoning with the vegetables and oil. The vegetables should cover the bottom of the pan and fill up about at least 1/3 to 1/2 of the pan.
6. Arrange the chicken on top of vegetables, pour the wine over the top of the chicken, cover and cook 20 minutes at 400 degrees.
7. Reduce the temperature to 325 and roast for an additional 35 to 45 minutes. Remove the lid for the last 10 to 15 minutes.
Serves 6 to 8
Instructions
1. Preheat oven to 400°F.
2. In a bowl combine the cinnamon, garlic powder, onion powder, pepper and salt.
3. Season the chicken pieces with the mixture on all sides and under the skin.
4. Place the chicken in a resealable plastic bag and refrigerate for at least 1 hour.
5. Place the garlic, potatoes, parsnips, carrots and celery in the bottom of a roasting pan or Dutch oven and toss the remaining seasoning with the vegetables and oil. The vegetables should cover the bottom of the pan and fill up about at least 1/3 to 1/2 of the pan.
6. Arrange the chicken on top of vegetables, pour the wine over the top of the chicken, cover and cook 20 minutes at 400 degrees.
7. Reduce the temperature to 325 and roast for an additional 35 to 45 minutes. Remove the lid for the last 10 to 15 minutes.
Serves 6 to 8
Serving Size
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Hazelnut Chicken With Raspberry Sauce (Meat)
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| Contributed by Eileen Goltz |
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Ingredients3/4 cup fresh raspberries (about 3 1/2 ounces)
Chicken:
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Instructions
Raspberry Sauce:
1. In a food processor or blender combine the 3/4 cup raspberries, vinegar, and sugar and process until smooth.
2. With blender running, gradually add the oil.
3. Add water by teaspoonfuls as needed to thin to desired consistency.
4. Season raspberry sauce to taste with salt and pepper.
For chicken:
1. Preheat oven to 375°F.
2. In a bowl combine the hazelnuts, matzo meal, 1 tablespoon salt, and 2 teaspoons pepper.
3. In another bowl combine the honey, mayonnaise, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl.
4. Add the chicken to the mayonnaise mixture and turn to coat. Then dip the chicken pieces, 1 at a time, into matzo and nut mixture, coating both sides. Transfer the chicken pieces to baking sheet.
5. Divide equal amounts of margarine and oil between 2 skillets.
6. Add the chicken pieces to the skillets cook until chicken is light brown, about 4 minutes per side but don’t cook it all the way through.
7. Place the semi cooked chicken on a rimmed baking sheet and place it in the oven.
8. Bake until cooked throughout, about 10 to 15 minutes.
9. Serve immediately with fresh raspberries and raspberry sauce.
Modified from epicurious.com
Instructions
Raspberry Sauce:
1. In a food processor or blender combine the 3/4 cup raspberries, vinegar, and sugar and process until smooth.
2. With blender running, gradually add the oil.
3. Add water by teaspoonfuls as needed to thin to desired consistency.
4. Season raspberry sauce to taste with salt and pepper.
For chicken:
1. Preheat oven to 375°F.
2. In a bowl combine the hazelnuts, matzo meal, 1 tablespoon salt, and 2 teaspoons pepper.
3. In another bowl combine the honey, mayonnaise, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl.
4. Add the chicken to the mayonnaise mixture and turn to coat. Then dip the chicken pieces, 1 at a time, into matzo and nut mixture, coating both sides. Transfer the chicken pieces to baking sheet.
5. Divide equal amounts of margarine and oil between 2 skillets.
6. Add the chicken pieces to the skillets cook until chicken is light brown, about 4 minutes per side but don’t cook it all the way through.
7. Place the semi cooked chicken on a rimmed baking sheet and place it in the oven.
8. Bake until cooked throughout, about 10 to 15 minutes.
9. Serve immediately with fresh raspberries and raspberry sauce.
Modified from epicurious.com
Serving Size
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Pineapple and Turkey Meatballs (Meat)
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| Contributed by Eileen Goltz |
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Ingredients16 oz of pineapple chunks in juice, drained, save the juice
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Instructions
1. Preheat oven to 400°F.
2. In a large bowl, combine 1/4 cup of the pineapple juice, chopped bell pepper, ginger, ground turkey, sliced green onion, breadcrumbs and salt and mix to combine.
3. Shape the mixture into balls and place them in a 9X13 baking dish.
4. Pour the teriyaki sauce over meatballs; mix lightly to coat the meatballs.
5. Bake, uncovered for 30 minutes.
6. Place 1 piece of pineapple on a large toothpick and spear a meatball.
7. Serve on a platter with the sauce pored over.
Serves 6 to 8
Instructions
1. Preheat oven to 400°F.
2. In a large bowl, combine 1/4 cup of the pineapple juice, chopped bell pepper, ginger, ground turkey, sliced green onion, breadcrumbs and salt and mix to combine.
3. Shape the mixture into balls and place them in a 9X13 baking dish.
4. Pour the teriyaki sauce over meatballs; mix lightly to coat the meatballs.
5. Bake, uncovered for 30 minutes.
6. Place 1 piece of pineapple on a large toothpick and spear a meatball.
7. Serve on a platter with the sauce pored over.
Serves 6 to 8
Serving Size
Notes
A simple recipe that you can make up ahead of time and reheated whenever you need it during the week!
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Avacado Onion And Hearts of Palm Salad (Pareve)
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| Contributed by Eileen Goltz |
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Ingredients1 (14-ounce) can hearts of palm, drained, sliced into rounds
Dressing
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Instructions
1. Place all the dressing ingredients in a bowl and whisk them together (you can also put the ingredients in a container with a tight lid and shake it to combine). Set the dressing aside.
2. In a large salad bowl combine the hearts of palm, avocado, and red onions. Add the dressing and toss to coat.
3. Divide the lettuce between 8 plates and mound the hearts of palm mixture on top. Sprinkle the pine nuts on top and serve
Instructions
1. Place all the dressing ingredients in a bowl and whisk them together (you can also put the ingredients in a container with a tight lid and shake it to combine). Set the dressing aside.
2. In a large salad bowl combine the hearts of palm, avocado, and red onions. Add the dressing and toss to coat.
3. Divide the lettuce between 8 plates and mound the hearts of palm mixture on top. Sprinkle the pine nuts on top and serve
Serving Size
Notes
An amazing salad that you can top with chicken or fish or cheese or all by itself!
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Muffin Tin White Fish Cakes (Fish/Pareve)
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| Contributed by Eileen Goltz |
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Ingredients1 pound smoked white fish, deboned and flaked
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Instructions
1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with oil.
2. In a bowl combine the white fish, matzo meal, bell pepper, green onions, mayonnaise, eggs, horseradish, salt and pepper and mix until combined.
3. Divide the mixture evenly among muffin cups.
4. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.
Makes 12
Instructions
1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with oil.
2. In a bowl combine the white fish, matzo meal, bell pepper, green onions, mayonnaise, eggs, horseradish, salt and pepper and mix until combined.
3. Divide the mixture evenly among muffin cups.
4. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.
Makes 12
Serving Size
Notes
You can make these up to 2 days before you need them. Cover them with plastic wrap and refrigerate them, don’t freeze them. Good hot or cold.
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About OUKosher Recipes
Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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