Ingredients

• 1 chicken fryer in pieces
• 1/2 tsp kosher salt
• 1 tsp paprika
• 1/4 tsp white pepper, oregano, and thyme
• olive oil for frying
• 3 cloves chopped garlic
• 1 large onion sliced
• 2 C chicken stock
• 1 8 oz can tomato sauce
• 1 C water
• 1 tsp salt
• 1/2 tsp pepper
• bay leaf
• 2 C Uncle Ben's Converted Rice
• 1 pkg frozen mixed vegetables
• 1 green pepper, diced
• 1/2 C Spanish olives with pimentos, coarsely chopped

Directions

1. Mix salt, pepper, paprika, and herbs with 2 TBS olive oil to make a paste. Rub paste all over the chicken.
2. In large skillet, heat 3 TBS olive oil. Place chicken, skin side down in oil. Allow to cook on medium high heat for 5 minutes on each side. Remove chicken.
3. Deglaze skillet with onions and garlic. Add chicken stock, tomato sauce, water, salt, pepper and bay leaf to pan. Add chicken and allow to simmer 15 minutes, covered.
4. Add rice by pouring it slowly around the chicken into the liquid. Add frozen vegetables.
5. Cover and let simmer on low heat for 20 minutes. Watch it carefully and turn off when the water evaporates.
6. Add green pepper and Spanish olives on top. Cover and let sit 10 minutes. The steam will cook the peppers and keep them crunchy.
7. To serve: Place rice on the platter and arrange chicken.

Ingredients

• 2 lbs salmon
• 1 tsp dill
• salt and pepper to taste
• 1/2 C chopped pistachios
• 1/2 C bread crumbs
• 4 TBS butter
• juice of 2 lemons

Directions

1. Preheat oven to 375 and spray cookie sheet with cooking spray.
2. Place salmon on cookie sheet and sprinkle with salt, pepper and dill.
3. Mix together the pistachios and bread crumbs and put on top of salmon, coating thinly
4. Dot with butter. Sprinkle with lemon.
5. Bake 15 - 20 minutes.
6. Serve with lemon wedges.

This chicken recipe is easy and seasonal, and especially elegant and delicious as a very different holiday main course.

Ingredients

• 4 TBS oil
• 6 chicken cutlets, seasoned with salt and pepper and a sprinkle of oregano
• 1 pkg baby carrots
• 2 small onions, peeled and sliced
• 1 C chicken broth
• 3/4 C pomegranate juice
• 1/4 C balsamic vinegar
• 2 tsp cornstarch
• 2 tsp brown sugar
• 1/2 tsp salt
• 1/3 C pomegranate seeds
• 1 tsp basil
• 1/c tsp oregano

1. Heat oil in skillet. Add cutlets, onions and carrots. Brown cutlets 5-6 minutes on each side until tender and cooked through. Remove chicken from pan.
2. Add chicken broth to deglaze skillet. Add chicken back to skillet and simmer 15 minutes, covered.
3. Remove chicken and vegetables and place on serving platter. Reserve 1/3 C cooking liquid.
4. Add cooking liquid to skillet and stir in pomegranate juice, vinegar, brown sugar, salt, oregano, basil and cornstarch. Reserve a few pomegranate seeds for garnish and add the rest to the skillet.
5. Bring to a boil over medium heat and simmer 3-4 minutes.
6. Drizzle the sauce over the chicken. Garnish with seeds.

This pepper steak gets its kick from the scotch. I like serving it because it is a meal in itself.

Ingredients

• 1 1/2 lbs pepper steak cut in strips
• 4 TBS soy sauce
• 1/4 C oil
• 4 cloves garlic mashed
• 2 tsp fresh ground ginger
• 1 bunch scallions diced
• 3 TBS scotch
• 1 tsp sugar
• 1 tsp sesame oil
• 1 onion sliced
• 1 each, green, red and yellow pepper - sliced and deveined
• 2 C beef broth mixed with 2 tsp corn starch
• 1 lb penne, cooked al dente

Directions

1. Combine soy sauce, oil, garlic, ginger and scallions. Marinate pepper steak in mixture for one hour.
2. Spray large skillet with cooking spray and heat on high flame. Add pepper steak with marinade and brown until cooked. Remove pepper steak.
3. Add scotch to deglaze pan. Add sugar, sesame oil, onions and peppers and saute quickly.
4. Add the pepper steak and heat thoroughly, mixing well.
5. Add beef broth with corn starch.
6. Cover and simmer for 30 minutes.
7. Serve over cooked penne.

I like this recipe for its simplicity, good flavor and health cooking. Using heirloom tomatoes adds nice color. If heirloom tomatoes are not available, use ripe red tomatoes. The herb pesto can be made in advance.

Ingredients

• 1 TBS olive oil
• juice of 1 lemon
• 6 4-ounce pieces of white fish (tilapia, halibut haddock or cod work well). Slice fish into 1 inch slices
• salt and pepper to taste
• 4 TBS each- capers, chopped fresh basil, chopped shallots, chopped fresh parsley, chopped green olives and chopped thyme
• 1 C olive oil
• 1 tsp kosher salt
• 1/2 tsp pepper
• 8 heirloom tomatoes, halved and sliced
• sea salt

Directions

1. In skillet, add 1/2 inch water and simmer. Add olive oil and lemon juice.
2. Gently add fish a few at a time, poaching for 2 minutes. Sprinkle with salt and pepper.
3. Gently turn and poach the other side.
4. Remove fish and place on towel to absorb water.
5. Make herb pesto sauce: Place capers, basil, shallots, parsley, olives, and thyme in bowl. Add olive oil, salt and pepper and mix well.
6. Arrange tomatoes on platter (or you can do individual plates). Sprinkle with sea salt.
7. Gently arrange fish on top. Drizzle on the the herb pesto sauce.

Ingredients

6 salmon fillets
1/4 C jarred sesame teriyaki sauce

Directions

1. Preheat oven to 375 degrees.
2. Spray cooking pan with cooking spray.
3. Place salmon in pan and pour on sauce.
4. Bake 20-25 minutes.
5. Serve warm.

Sauce can be purchased in any aisle of the supermarket where you find other products used in Asian cooking.

Ingredients

• 3 lb potatoes, peeled and cubed
• 4 TBS herb pesto
• 1 TBS kosher salt
• ½ tsp pepper
• 4 TBS butter
• 1 pkg phyllo dough
• 1 stick melted butter

Directions

1. Place potatoes in large pot. Cover with water. Bring to a boil and simmer 10 minutes until fork tender.
2. Reserve 1 C of the liquid. Drain. Place potatoes back in pot.
3. Mash with potato masher and mix in 4 TBS butter, salt, pepper and pesto.
4. Unroll phyllo dough. One sheet at a time, place on clean surface. Brush with butter. Place second sheet on top of the first. Repeat until you have six sheets stacked and buttered. Work quickly so the phyllo doesn’t dry out.
5. Place one fourth of the potatoes along the long edge of the phyllo dough. Roll tightly into a long log. Brush top and bottom with butter. Place on lined cookie sheet.
6. Repeat and you will have four long logs.
7. Using a serrated knife, score the logs at one inch intervals on a diagonal. Do not cut all the way through.
8. The herb potatoes may be frozen at this point.
9. To cook: Bake logs on lined cookie sheet for 20-30 minutes at 375 degrees. Slice through and serve warm.

Ingredients

• 1 C cooked or canned lentils
• 2 bunches of scallions, diced
• 1 bunch parsley, cleaned and chopped
• 4 kerbies, diced (or 2 cucumbers)
• 4 tomatoes, diced, seeds removed
• juice of 4 lemons
• 4TBS oil
• 3 cloves minced garlic
• 1 tsp cumin
• 1 tsp kosher salt
• dash red pepper flakes
• 1 C chopped mint

Directions

1. Put lentils, scallions, parsley, kerbies, and tomatoes in bowl.
2. Mix remaining ingredients together. Pour over salad.
3. Serve.

Ingredients

• 1 lb of carrots with one inch of the greens
• 3 TBS olive oil or butter
• 3 TBS water
• 1/2 tsp kosher salt
• 1 TBS honey

Directions

1. Peel carrots, leaving one inch of the green on top.
2. In skillet, heat olive oil and water.
3. Add carrots and simmer. Let the liquid evaporate and you will see the carrots obtain a nice glaze.
4. Serve warm.

Ingredients

• 2 C pomegranate juice
• 2 C strawberries
• 2 peaches
• 5 TBS honey
• 30 large mint leaves, plue more for garnish
• 1 C ice
• Sorbet of your choice
• Seltzer

Directions

1. Pour juice, strawberries, peaches, ice, honey and mint into food processor. Puree and refrigerate until ready to serve.
2. Pour into wine glasses and fill half way. Add a scoop of sorbet. Fill glass with seltzer. This adds fizz.
3. Garnish with mint leaf.

Ingredients

• 3 eggs
• 1 1/3 C honey
• 1 1/2 C sugar
• 1 C strong black coffee
• 2 tsp baking powder
• 3 TBS margarine
• 1 tsp baking soda
• 4 C flour
• 1 tsp cinnamon
• 2 C confectioners sugar
• 2 tsp orange juice
• 2 tsp orange zest

Directions

1. Preheat oven to 350 degrees. Grease 9 x 13 inch cake pan or bundt pan with cooking spray and coating with flour.
2. In mixing bowl, beat eggs and honey together. Add sugar and mix again.
3. Mix coffee with baking powder. Add coffee and margarine to egg mixture and mix again.
4. Sift baking soda, flour and cinnamon together. The sifting lightens the cake. Add slowly to egg mixture, beating well after each addition.
5. Pour into baking pan and bake one hour or until toothpick comes out clean. Cool completely on wire rack.
6. Turn onto serving plate.
7. Mix orange juice with confectioners sugar and zest. You want a smooth consistency, not too loose. You may need to add a few drops more orange juice, but do not add too much. Pour onto honey cake and allow to drizzle over sides.

I love this tart because it is elegant and easy. You can use any fruit, but I chose apples since they are traditional for Rosh Hashanah and in season.

Ingredients

• 3 apples, cored, halved and thinly sliced
• 1/2 C brown sugar
• 1/4 tsp cinnamon
• juice of 1 lemon
• 1/2 tsp salt
• 1 pkg puff pastry, defrosted
• 4 TBS caramel sauce
• 1/4 C ground walnuts

Directions

1. Mix apples with brown sugar, cinnamon, lemon, and salt.
2. Preheat oven to 400 degrees. Cover baking sheet with parchment paper. Spray with cooking spray.
3. Open puff pastry and cut in half. Place on parchment paper.
4. Place apples on puff pastry. Start at one thin end and line them up so the apples overlap. Repeat with enough apples until you get to the other end of the puff pastry. Repeat with the second puff pastry.
5. Bake for 20-30 minutes.
6. Remove to serving platter. Before serving, heat caramel sauce and drizzle over tarts. Sprinkle with walnuts.

Three ingredients make this a delectable dessert that is easy to prepare and looks beautiful.

Ingredients

2 egg whites with pinch of salt
½ C sugar, scant
1 pint strawberries, washed and sliced
Optional: Any flavor macaroons (6) or cookies

Directions

1. Using large bowl of electric mixer, beat 2 egg whites and a pinch of salt on high speed until stiff.
2. Gradually add ½ C sugar, beating constantly.
3. Slice one pint fresh strawberries.
4. Lower mixer speed to slow and gradually add strawberries to egg whites. Continue beating and gradually increase speed to high. (Be careful to do this slowly).
5. Beat for 10 minutes until mixture fills bowl.
6. Spoon into serving bowl.
7. Place in freezer over night. Serve frozen.

Sarina’s Tip: For a classier presentation, use individual parfait glasses. Fill halfway, sprinkle with crumbled macaroons or cookies, fill the rest of the way, and top with a cherry. Freeze.

Ingredients

• 1 TBS loose green tea
• 6 TBS sugar (or to taste)
• 2-3 lemon rinds
• 1/4 C fresh mint leaves
• 5 C boiling water

Directions

1. Place tea, sugar, rind, and mint in bottom of teapot. Add water and let brew 10 minutes.
2. Place 2 mint leaves in tea glass.
3. Pour hot tea into tea glass and serve hot.

Ingredients

1 C broccoli florets
1 C cauliflower florets
1 C brussel sprouts, halved
1 C mini carrots
1/2 C grape tomatoes
1 C sliced zucchini
2 C Italian salad dressing

Directions

1. Place all vegetables in salad bowl.
2. Pour on salad dressing and mix well.
3. Refrigerate 1 hour before serving.

Ingredients

3 pita loaves
1/2 C olive oil
3 TBS zataar

Directions

1. Preheat oven to 375 degrees.
2. Open pita loaves and cut into wedges (about 12 per loaf). Arrange on cookie sheet.
3. Sprinkle with olive oil.
4. Sprinkle with zataar.
5. Bake 10-12 minutes.
6. Serve with avocado, guacamole, babaghaouj or humus.

What could be more healthy than a fruit drink for breakfast! Heart healthy pomegranate juice is the secret and essential ingredient.

Ingredients

1 mango, diced
2 C crushed ice
1 C pomegranate juice
1 C orange juice
2 C seltzer or ginger ale
Orange slices (Optional)

Directions

1. Place cut mango in the bottom of a pitcher with 2 C crushed ice.
2. Add juices and seltzer.
3. Mix well and pour into cocktail glasses.
    

Grilled Mediterranean Beer Can Chicken

We love this recipe in the summer. The starch and yesat from the beer will steam into the chicken during the long grilling process, flavoring the chicken.

Ingredients

For Rub:

1 tsp kosher salt

½ tsp freshly ground black pepper

1 tsp paprika

1 tsp finely chopped oregano

1 tsp dried thyme

lemon zest from one lemon

2 tsp extra-virgin olive oil

1 whole chicken, about 4 lbs.

For Beer can:

1 can (12 ounces) beer, at room temperature

2 sprigs fresh rosemary

1 clove garlic, crushed

Juice of 1 lemon

1 tsp dried thyme

½ tsp crushed red pepper flakes

1 tbsp chopped mint

Directions

1. In a small bowl mix the rub ingredients – salt, pepper, paprika, oregano, thyme, lemon zest and olive oil.
2. Season the chicken inside and out with the rub. Tuck the tips of the wings behind the chicken’s back.
3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
4. Open the beer can and pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme, mint, and red pepper flakes into the beer can (so they will flavor the steam). Make 2 more holes in the top of the can with a can opener. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
5. Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 170°F in the thickest part of the thigh (not touching the bone). Grill for 75 to 90 minutes.
6. Carefully remove the chicken and can from the grill (do not spill contents of beer can, as it will be very hot), and let rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time). Lift the chicken from the beer can and cut into serving pieces. Serve warm.

Prep Time: 15 minutes

Grilling time: 75-90 minutes

Serves 4 - 6

Ingredients

2 loaves frozen bread dough, defrosted
1 stick butter, melted
1 C sugar mixed with 3 tsp cinnamon

Optional: 1/4 C Raisins and/or 1/2 C chopped walnuts

Directions

1. Preheat oven to 350 degrees.
2. Spray 9-inch tube pan with cooking spray.
3. Roll bread dough into 2 inch balls.
4. Roll dough in melted butter, then the cinnamon and sugar mixture.
5. Arrange balls in tube pan. Add raisins and/or nuts if desired by sprinkling between layers.
6. Bake 45 minutes or until golden on top.
7. Serve on cake dish.

Ingredients

1 bunch basil (or any assortment of herbs)
6 cloves garlic
1 C pine nuts or walnuts
1/2 C olive oil, or more depending on desired consistency

Optional: 1 C grated parmesan cheese; zucchini; parsley

Directions

1. Place basil leaves, garlic and nuts in food processor.
2. Process until fine, slowly add olive oil through spout, keeping the machine on.
3. If using parmesan, add at this point.
4. To use with pasta, add a few tablespoons pesto to cooked pasta, along with 1/4 C pasta water. The pasta water will soften the pesto and coat the pasta.
5. Store remainder in a jar in the refrigerator until ready to use.

Ingredients

8 oz. cream cheese
2 sticks butter
1 C sugar
1 egg yolk
3 C flour
1 C sugar mixed with 3 tsp. cinnamon
1 C chopped walnuts mixed with 1/4 C raisins
1 egg white

Directions

1. Mix cream cheese, butter, egg yolk, sugar, flour until smooth.  Divide dough into 5 or 6 balls. Flatten balls and place on plate in refrigerator overnight. Cover with wax paper.
2. Using cinnamon mixture, dip one ball at a time in mixture, covering all sides. Spread some cinnamon and sugar on a flattened surface. Roll dough on this surface in thin circle.
3. Brush with egg white. Cut into eight or twelve wedges.
4. Place spoonfuls of nuts and raisins along edge of circle. Roll each wedge from outer edge towards the center, rolling tightly as you go.  Roll the wedge in cinnamon and sugar and bend slightly into crescent shape. Place on ungreased tray for baking.
5. Bake in a preheated 350 degree oven for 25 minutes or until slightly golden brown.

Ingredients

• 2 lbs red potatoes, boiled whole and cooled
• 2 C assortment of herbs (fresh basil, fresh parsley, mint, thyme)
• 6 cloves garlic
• 1 shallot
• 1/4 C olive oil, or more depending on desired thinness
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. Place herbs, garlic and shallots in food processor.
2. Process until fine, slowly add olive oil through spout, keeping the machine on.
3. Store remainder in a jar in the refrigerator until ready to use.
4. Peel and cube potatoes and place in bowl. Add salt and pepper and 3-4 TBS pesto. Mix well and serve

Be’id Uh Frunge

A Syrian specialty, Be'id Uh Fronge, (Tomatoes and Eggs) this recipe was really a poor man’s food. Easy to prepare, vegetarian and absolutely delicious! This was a favorite for a light Saturday evening meal, after Shabbat, often when one is looking to eat something that is not too heavy.

Ingredients

2 TBS oil
1 onion, finely chopped
6 cloves garlic, finely chopped
1 16 oz. can whole tomatoes
½ green pepper, diced (optional)
1/2 TBS kosher salt
white pepper to taste
3 – 4 eggs

Directions

1. Heat oil in 3 qt saucepan and sauté onion and garlic. Add green pepper and sauté two more minutes.
2. Add tomatoes with juices and break up into pieces.
3. Add salt and pepper and simmer for 20 minutes.
4. Raise heat to high and crack eggs directly into pot.
5. Mix gently with spoon, breaking up egg whites as they cook, but leaving the yolk intact. It should appear that the egg whites are stringy throughout the dish.
6. Cook 10 minutes, until egg whites turn white and mix well into tomatoes.
7. Serve in bowl with hot pita bread.

Ingredients

4 TBS olive oil

1 medium onion, diced

3 cloves garlic, minced

4C stock or water

2 tsp Kosher Salt

2 cup toasted Israeli Couscous (or acini de pepe pasta)

4 TBS olive oil

Juice of one lemon

1 tsp kosher salt

½ tsp white pepper

1 TBS parsley, chopped

3 TBS freshly chopped mint

2 TBS Fresh Basil, chopped

1 tomato, diced

1 cup roasted red pepper, diced

1 Tbsp Pine Nuts

1 Lemon, thinly sliced then halved

Directions:

1. Using 3 qt saucepan, heat oil. Saute onion in hot oil until translucent. Add garlic, sautéing another 3 minutes.
2. Add the stock and kosher salt and bring to a boil. Stir in the couscous, reduce heat to medium and cook for 7-10 minutes until the water evaporates. Turn off flame. Let stand 10 minutes.
3. In a bowl, mix together olive oil, lemon, salt, pepper, parsley, mint, and basil. Add tomato, red pepper, and pine nuts. Stir in couscous.
4. Garnish with lemon slices. Serve warm or chilled.

Ingredients:

1 box of your favorite cake mix

1 can white frosting

16oz blueberries

16oz strawberries

Directions: 

1. Prepare and bake cake according to package directions in 9 x 13 inch pan. Cool.
2. Frost with white frosting.
3. Place blueberries in the upper left corner, to make a square shape. These will represent the stars.
4. Slice strawberries in half and place on frosting in lines to make the stripes of the American flag.

This recipe was a favorite on weekday afternoons when Reneé and her sisters and friends would gather at her home for afternoon coffee. Reneé usually doubled the recipe to make a very high cake. This was her specialty pastry and has become a favorite in our house as well.

Ingredients

1 stick butter
1 C sugar
2 eggs
½ pint sour cream
2 tsp. Vanilla
2 C sifted flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. Salt
½ C chopped nuts

Cinnamon Mix:

2 tsp. cinnamon
1 C sugar

Directions

1. Grease and flour tube pan. Preheat oven to 325 degrees.
2. Cream butter, add sugar and salt and mix well in electric mixer.
3. Add 1 egg at a time. Once creamed, add sour cream and vanilla and mix well.
4. In a separate bowl, sift flour, baking soda and baking powder. Add to mixer, mixing until thoroughly blended. Add nuts.
5. In a separate bowl, mix cinnamon and 1C sugar.
6. Pour half of batter into pan, spreading evenly. Add half of the cinnamon mixture, sprinkling a thick layer on top of batter. Repeat with remaining batter and cinnamon mixture. Knife through the batter to make a cinnamon swirl.
7. Bake one hour.

Ingredients

2 egg whites
1 C sugar
3 TBS cocoa, unsweetened
2 C ricotta

Directions

1. Place egg whites and sugar in double boiler. Whisk until the sugar is absorbed. Remove and cool.
2. In food processor, whip ricotta and cocoa together.
3. Beat egg whites on high speed in mixer, until firm peaks form.
4. Fold in ricotta mixture.
5. Spoon into dessert cups.
6. Sprinkle with cocoa powder or crumbled cookies.

Use red new potatoes in this delectable potato dish.

Ingredients
2 lbs red potatoes, diced
1 TBS Kosher salt
6 TBS oil
1 onion finely chopped
3 cloves diced garlic
1 green pepper diced
1 tsp kosher salt
1/2 tsp white pepper
1/2 tsp thyme
3 TBS parsley finely chopped
6 eggs

Directions

1. Place potatoes in a 3 qt saucepan and cover with water. Bring to a boil with 1 TBS kosher salt and simmer 10 minutes. Drain and set aside.
2. In oven proof skillet, heat oil and saute onion and garlic until translucent. Lower heat and add potatoes, pepper, salt, pepper, thyme and parsley. Mix slightly and simmer, covered, about 10 minutes.
3. These breakfast potatoes can be served as is.
4. To make a frittata, whisk 6 eggs and pour over the potatoes. Simmer until set on low heat, about 10 minutes until edges look set.
5. Place in 400 degree oven for 15 minutes to finish cooking. Remove from oven.
6. To serve, loosen sides. Place a dish on top of the skillet and turn over. Serve in wedges. Garnish with parsley.

Ingredients

1/2 stick butter
1/2 stick margarine
1 onion chopped
1 clove garlic minced
2 TBS flour
1 tsp kosher salt
1/2 tsp white pepper
2 C broccoli florets
1 tsp kosher salt
3 C milk
3 C bouillion, parve

Directions

1. In 3 qt saucepan, melt butter and margarine together on low heat.
2. Saute onion and garlic until translucent. Add flour, salt and pepper and continue cooking to make roux.
3. Separately, place florets and salt in pot, cover with water and bring to a boil for 10 minutes. Drain and cool.
4. Add cold milk to roux and mix thoroughly. Add warm stock and mix again. Chop broccoli into small pieces and add to soup.
5. Bring to a simmer and allow to thicken.
6. Serve hot.