Meatless Monday: Tropical Summer Flavors

Grilled Tempeh with Pineapple Teriyaki Glaze

1 package of your favorite Tempeh (I used multi-grain)

1 cup good quality pineapple jam

1/4 cup guava jelly (Goya brand works well)

1/4 cup + 2 tbs. teriyaki sauce (I really love Veri Veri Teriyaki and the Trader Joe's equivalent)

1/4 cup pineapple juice 

1 tsp. sweet chili sauce 

1 tsp. Sriracha or to taste (optional)

Cut your tempeh in half to make two pieces. Marinate in 1/4 cup teriyaki sauce for 10-20 minutes to develop flavor. You don't want it to get too mushy or it will be difficult to grill. Place tempeh pieces on a hot grill or grill pan and cook until heated through and grill marks appear, 1-3 minutes per side (depending how hot your grill is). Using a grill pan is almost a better option for this recipe, as your tempeh will be less likely to burn if it's not over a direct flame. 

To make the sauce, combine jam, jelly, chili sauce, 2 tbs. teriyaki sauce, pineapple juice, and sriracha and melt over medium-high heat. Bring mixture to a boil, whisking frequently. Reduce heat to low-medium and stir until mixture thickens slightly. Pour atop grilled tempeh.

Quinoa Salad with Mango Avocado and Mint

1 cup quinoa

3 cups water, vegetable broth, or No-Chicken broth

1.5 cups fresh ripe mango, cut into small cubes or slices

1/2 ripe avocado, cut into cubes (more if you like)

1/2 red bell pepper, diced

2 scallions, chopped

2 tbs. fresh mint, chopped

2-3 tbs. fresh cilantro, chopped

1/8 - 1/4 cup toasted pine nuts

1-2 tbs. extra virgin olive oil

 Juice of 1 lime or lemon

1 tsp. salt or to taste

Fresh ground pepper to taste

Cook quinoa according to box directions, adding 1 tbs. olive oil and a sprinkle of salt directly into the water or broth while cooking. Let quinoa cool slightly, then add mango, bell pepper, scallions, mint, cilantro, pine nuts, lemon or lime juice, and 1 tbs. olive oil. Stir gently to combine. Season with salt and fresh ground pepper to taste. Finish with avocado (take care if you want to toss in the avocado, as it's soft and easily smashed). To make this tasty side into a main course, add protein in the form of cubed tofu, tempeh, or black beans.

3 large portobello mushrooms, wiped clean with a damp cloth

1.5 cups crumbled feta cheese at room temperature

3/4 cup Panko breadcrumbs

1 tbs. olive oil

1 tbs. parsley, chopped

1 tsp. thyme, chopped

1 tsp. oregano, chopped

1/2 tsp. garlic powder

Sprinkle of salt

Few grinds of pepper

Take the stems out of the mushrooms to create space for the filling. Brush each mushroom lightly with olive oil on both sides. In a bowl, combine half of the breadcrumbs, feta cheese, 1 tbs. olive oil, all of the herbs, salt, and pepper. Mix well. Stuff the mushrooms with a bit of the cheese mixture and top with remaining breadcrumbs. I cooked these on a grill-pan on my outdoor grill for about 5 minutes with the lid down. You can also place directly on an outdoor grill, cook them indoors on a grill pan, or even bake in a 350 degree oven for about 20 minutes until mushroom is softened and cheese is melty.

Tandoori Spiced Grilled Salmon Steaks and Thai Style Herbed Jasmine Rice

Tandoori Spiced Grilled Salmon Steaks

2-4 wild salmon steaks

1 tbs. tandoori spice seasoning (you can find this in and Indian Market or Whole Foods)

1-2 tbs. garlic-herb butter (homemade or store bought, such as Kerrygold brand)

1/2 tsp. extra virgin olive oil

Salt and fresh ground pepper to taste

I made these outside on the grill using a grill basket, but you can put it directly onto the grill if you prefer - or indoors on a grill pan.

Rub a bit of olive oil on both sides of fish and season each side with tandoori spice, salt, and pepper. Break off a piece of herb butter and place one on each piece of fish, reserving the rest for later. Grill fish and cook to desired doneness - a bit undercooked is ok, as it will continue to cook once you remove it from the grill. 3-4 minutes on each side should work, depending on the thickness of your fish. Put remaining pieces of herb butter on top and let it melt over the warm fish before serving.

Thai Style Herbed Jasmine Rice

2 pouches of organic frozen Jasmine rice OR 20 oz. cooked Jasmine rice

1/2 stalk (about 1-2 tbs) lemongrass, chopped fine

3/4 cup light coconut milk

3/4 cup defrosted or fresh corn kernels

1/2 cup finely chopped red bell pepper (optional)

1 tbs. fresh chopped ginger

2 Thai basil leaves (optional - substitute regular basil if you can't find these)

2 tbs. fresh chopped cilantro

1 tbs. fresh chopped mint (optional if you have it)

1 tbs. sugar

1 tbs. canola or vegetable oil

1 tsp. salt or to taste

In a shallow pot over medium-high heat, add canola oil and saute onions and garlic for 2-3 minutes until slightly softened. Add the ginger, lemongrass, corn, and red pepper if you're using it and saute about 1 minute. Add the cooked rice and season with sugar, salt and pepper. Lower the heat to a simmer, add coconut milk and cook until liquid is absorbed - this should take a minute or less. Add Thai basil leaves, cilantro, and mint last. Stir to combine.

Meatless Monday: Sundried Tomato and Goat Cheese Tart, Tomato Basil and Olive Oil Bread "Pudding"

Sundried Tomato and Goat Cheese Tart

1 organic all natural pie crust shell

8oz log of soft mild goat cheese (room temperature)

1/4 cup sundried tomato pesto (store bought or homemade)*

2 eggs

1 clove garlic

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

Preheat oven to 350 degrees.

Prick bottom of pie crust shell a few times with a fork and pre-bake for about 5 minutes.

In a food processor combine softened goat cheese, pesto, garlic cloves, eggs, salt, and pepper. Pour filling into the pre-baked crust and bake for about 30-35 minutes until center is no longer jiggly and top is golden brown. Let sit at least a little while before serving - can be served warm or completely cooled. Pair with a nice mixed greens and arugula salad with a citrus vinaigrette and sliced apple.

* You can substitute about 4-6 softened sundried tomatoes, 4-5 basil leaves, and 2 cloves of garlic for the pesto, if you don't have any pre-made.

Tomato Basil and Olive Oil Bread "Pudding"

This is a great way to use up any leftover bread that's on the brink of going stale and turn it into something delicious!

3 cups crusty rosemary and olive oil bread (I bought mine at Wegman's, but you can use any hard, crusty herbed bread) cut into cubes

3 ripe vine tomatoes, chopped

14.5 oz can whole San Marzano tomatoes (if you don't have any vine tomatoes, used one 28 oz. can of San Marzano tomatoes)

1/2 cup fresh chopped basil

1/4 cup fresh chopped parsley

4-5 garlic cloves, chopped fine

1/4 cup extra virgin olive oil

1/4 - 1/2 cup ricotta salata cheese cubes (you can also use shredded Parmesan or another sharp cheese if you'd like)

2 tbs. sugar

1 tsp. salt and 1 tsp. ground pepper or to taste

Preheat oven to 400 degrees.

In a large skillet, heat the olive oil and add the bread cubes. Toast for 4-5 min. until lightly browned. Add the chopped garlic and saute until tender. Add tomatoes, sugar, salt, and pepper and toss everything to combine. Sprinkle in basil and parsley and add half of the cheese. Grease a flat oval or rectangular baking dish with some olive oil and pour mixture inside. Top with remaining cheese. Bake for 20-25 minutes or until top is toasted and crunchy. Ricotta Salata cheese doesn't fully melt, so don't worry if it stays in cubes.

*Lower Fat Alternative*

Instead of using a full 1/4 cup of olive oil and toasting the bread cubes in the oven, toast them on a baking sheet with a drizzle of olive oil or some cooking spray for 7-10 minutes, then add to the skillet and mix with remaining ingredients.

Easter Sunday Dinner

I prepared these recipes for Easter, but you can enjoy them any time of year!

Rosemary and Garlic Marinated Lamb with Blackberry Mint Sauce

You can use whatever cut you want for this recipes (chops, loin, leg, etc.) but I used rack of lamb. You can also cook it any way you'd like.

2-3 tbs. extra virgin olive oil

2 tbs. fresh rosemary, chopped

4-5 cloves garlic, chopped

1 tbs. fresh chopped mint

Salt and fresh ground pepper to taste (at least 1/2 tsp. Kosher salt is advised)

Place your lamb in a shallow dish or a large plastic bag. Rub all over with olive oil and add seasonings. Make sure the meat is evenly covered in garlic, mint, and rosemary mixture. Refrigerate and let marinate for at least an hour - overnight is best to really develop the flavors. Baste the lamb with about half of the Blackberry Mint sauce (see below) before cooking. Cook using your favorite method of braising, broiling, or roasting (depending what cut of meat you use, different methods work better). I personally roasted the lamb in a 400 degree oven for about 30-35 minutes, however you'll need to adjust the cooking time according to the size of your cut. I like my lamb medium-rare, but you can cook it to your personal taste. 

Blackberry Mint Sauce

1/2 cup good quality seedless blackberry jam or preserves

1/2 cup good quality all-natural mint jelly (I used Scott's brand)

1/2 tsp garlic powder

1/4 tsp. salt

1 tsp. fresh chopped mint (optional)

Sprinkle of fresh ground pepper

Combine all ingredients together and heat in the microwave or in a saucepan until mixture liquefies. Use half the sauce for basting before you cook the lamb, and the other half for pouring on top, or dipping.

Potato and Onion Gratin

3-4 Yukon Gold potatoes, sliced in thin rounds

1 medium sweet onion, sliced

1/2 cup shredded Asiago, Parmesan, Gruyere, or Parmesan Blend

1/2 - 3/4 cup half and half or Silk soy creamer

1 tbs. extra virgin olive oil

Salt and fresh ground pepper to taste

Preheat oven to 400 degrees. Drizzle a bit of olive oil in the bottom of a deep, medium-sized casserole or baking dish. Place in a layer of potatoes and sprinkle with a bit of salt and pepper. Top with a layer of onion slices and a light sprinkle of cheese. Repeat another layer of potatoes (don't forget to season them), then onions, then cheese. Repeat another layer if you have any room in the dish and/or remaining ingredients. End with a top layer of potatoes and a generous amount of cheese. Pour the half and half or cream overtop of the entire dish. Bake for 35-40 minutes until potatoes are tender and top is brown and a little bubbly. If the top is getting too browned but the potatoes aren't finished cooking, you can cover the dish with foil, then remove the foil for the last few minutes of baking to crisp the top.

Leftover potatoes and onions can be incorporated into a delicious Fritatta!

Sauteed Green Peas with Garlic and Mint

12 oz. bag organic frozen peas

1 tbs. extra virgin olive oil

2 cloves garlic, minced

1 tbs. fresh chopped mint

Salt and fresh ground pepper to taste

1/2 cup creme fraiche (optional for topping)

In a skillet on medium-high heat, heat olive oil and saute the garlic lightly. Add the peas and the mint and season with salt and pepper. Saute about 4 minutes until peas are tender and heated through. Top with a dollop of creme fraiche before serving if you'd like.

Passover Recipes Part 1

Matzo Ball Soup with a Middle-Eastern Twist

For this recipe, you can start with your favorite box of Matzo Ball mix and add the additional seasonings, or you can follow this home made recipe (which I found here and kicked up with my own flavors):

2 eggs, lightly beaten
2 tablespoons unsalted butter, melted (or vegetable oil)
2 tablespoons vegetable stock
1/2 cup unsalted matzo meal
1 tablespoon minced flat leaf parsley
1/2-1 teaspoon dried dill (or 1 tablespoon fresh dill)
1/2 teaspoon salt or to taste

1/2 tsp. fresh ground pepper

1-1/2 tsp. cumin

1-1/2 tsp. garam masala

1 tsp. cayenne pepper (optional for some spice)

Stir together eggs, butter or oil, and vegetable stock in a small bowl. Add the matzo meal, parsley, dill salt, and remaining seasonings. Stir until evenly combined. Cover and refrigerate for at least 15 minutes and up to 8 hours. Bring a large pot of water or vegetable stock to boil over high heat; add a dash of salt. Using wet hands, form the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce the heat and simmer for about 30 minutes. Matzo balls should be plump, tender and cooked through. Add Matzo balls to 6 cups of soup broth, recipe follows (you can make this while the Matzo balls cook):

6 cups vegetable stock or No-Chicken broth
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
2 carrots, cut into 1/4 inch slices
2 tablespoons olive oil
1 bay leaf
2 onions, coarsely chopped
1/4 cup coarsely chopped parsley

1 tsp. cumin
salt and pepper to taste

Sauté onion, celery, and carrots in a large pot with olive oil, until vegetables are just tender, about 5 minutes. Add salt and pepper and cumin, then add broth and bay leaf and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in parsley and green onions and cook for another 10 minutes. Remove bay leaf. Adjust seasonings to taste.

Here's a re-post of some of last year's recipes, sure to please at your Passover seder:

Brisket (Pot Roast) with Root Vegetables

2-3 lbs. first cut brisket (ask for this at the meat counter)

1 package organic, all natural onion soup mix (I use Simply Organic brand)

2-3 carrots, peeled and cut in chunks (or about a dozen baby carrots)

2 parsnips, peeled and cut in chunks

1 sweet potato, peeled and cut in chunks

1-2 small yukon gold potatoes, cubed

1 medium bulb fennel, sliced

4-5 garlic cloves

1 small onion, roughly chopped

1-2 rips celery, chopped

1 1/2 cups or 12-14 oz. ketchup

3/4 bottle good red wine 

2 tbs. cocoa powder

1 tsp. salt or to taste

1 bayleaf

1 tsp. fresh ground pepper

1/8th tsp cinnamon

Preheat oven to 375. In a dutch oven or large, oval, oven-safe baking disk, put down a layer of vegetables. Season the meat with some salt and pepper and place over the veggie layer. Scatter remaining veggies around the meat. Sprinkle soup mix and ketchup over everything, then add the wine (the vegetables should be covered). Sprinkle in cocoa powder and cinnamon, then add bayleaf. Distribute peeled garlic cloves around the dish. Give a stir to combine the spices and liquid. Cover dish with lid or aluminum foil and put into the oven. Check meat for doneness after about an hour. Make sure there is enough liquid - you can add a little water or stock if it has dried out. Uncover and cook an additional 20 minutes to reduce remaining liquid. Meat should be fork-tender. Slice the meat and serve with sauce and vegetables.

Yemenite Haroset

4-6 apples, peeled and cut into quarters (I like to use Granny Smith, Macintosh, or another type of firm, sweet-tart apple)
1 cup chopped almonds
1 cup dried apricots, chopped
1 cup dried dates and/or 1 cup dried prunes
1 cup dried cranberries or cherries
3 tbs. sugar
1/8th tsp. ground ginger
1 tbs. cinnamon
1/8th tsp. ground cloves
pinch of salt
½-1 cup sweet grape wine (Manischewitz)
Juice of one lemon

In a food processor, pulse apple quarters until coarsely chopped.
In a large bowl, combine all dried fruits, nuts, sugar, and spices and mix thoroughly. Add apples, wine, and lemon juice. Add more sugar if needed. Stir to combine. Can be made 1-2 days ahead.

Coconut Macaroons Two Ways

Makes up to 30 cookies

Ingredients:
14 oz. sweetened shredded coconut
10 oz. kosher mini-marshmallows or marshmallow fluff (kosher for Passover)*
1 tsp. pure vanilla extract
2 extra large egg whites
¼ tsp. kosher salt

* substitute 14 oz. sweetened condensed milk instead of marshmallows for a non-strict kosher recipe

For Chocolate Macaroons:
¼ cup cocoa powder (kosher for Passover) or ¼ cup semi-sweet or bitter-sweet chocolate chips (melted in the microwave for 40-50 seconds)

Preheat oven to 325°.
Put marshmallows in microwave-safe bowl. Heat 40-50 seconds or until melted (continuing in 20 second intervals if they need more time). Combine melted marshmallows (or sweetened condensed milk) and vanilla in a large bowl with the shredded coconut. In a separate bowl, whisk egg whites and salt with an electric hand mixer until it forms medium-firm peaks. Carefully fold egg whites into coconut mixture.
Using a small ice cream scoop or two teaspoons, drop rounds of the coconut batter onto a baking sheet lined with parchment paper. Reserve half of the batter for chocolate macaroons if desired.

For chocolate macaroons:
Add either cocoa powder or melted chips to remaining coconut batter and stir to combine.

Bake macaroons for 25-30 minutes until golden brown on top. Let cool completely before serving. These can be made 3-4 days ahead and stored in an airtight container.  

Flourless Chocolate Torte

Serves 10

5 large eggs, room temperature
12oz. good quality semi-sweet or bitter-sweet chocolate (I use Ghirardelli double chocolate chips)
1 1/3 cups sugar
¼ tsp. salt
1 tsp. pure vanilla extract
1 cup or 2 sticks butter (or margarine)
1 tbs. kahlua (opt.)

Preheat oven to 350°.
Lightly coat a 9 inch spring-form pan with cooking spray and set aside.
In a large bowl, melt the chocolate and butter together in the microwave (40-60 seconds). Add 1 cup of the sugar, vanilla, salt, and kahlua and mix together. Let cool slightly. Crack eggs into a separate bowl and beat them with the remaining 1/3 cup sugar until tripled in volume. With a rubber spatula, fold chocolate mixture into eggs. Pour into prepared pan and bake 30-35 minutes. Check after 25 minutes. Torte will be a little loose in the center. Let cool. Serve with whipped cream and raspberries if desired.  

Check back later this week for even more recipes you can make for Passover this year (remember - it's Monday April 18th!)

Chicken with San Marzano Tomatoes Fresh Herbs and Ricotta Salata

This chicken dish is elegant yet easy to prepare - I've been making it for years and it's always a crowd pleaser, whether for a weekday supper or a dinner party.

Chicken with San Marzano Tomatoes Fresh Herbs and Ricotta Salata

4-6 organic boneless, skinless chicken breasts

1.5 cups canned, diced San Marzano tomatoes with juice

2 ripe vine tomatoes, chopped (optional)

1 cup Ricotta Salata cheese, cubed

1/2 cup dry white wine

1/4 - 1/2 cup pitted kalamata olives

1/2 cup fresh parsley, chopped

3-4 cloves garlic, chopped

4-6 fresh basil leaves, chiffonade

2 tbs. fresh oregano, chopped

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. salt or to taste

1 tsp. fresh ground pepper or to taste

2-3 tbs. good quality extra virgin olive oil

Preheat oven to 350 degrees.

Season both sides of each chicken breast with salt, pepper, onion powder, and garlic powder.

In a large skillet over medium-high, heat olive oil and add chicken. Cook about 3 minutes on each side until lightly browned but not cooked through. Add chopped garlic to the skillet and saute about 30 seconds. Transfer the chicken and garlic/oil to a large casserole or baking dish*. Add the wine, tomatoes with juice, and Ricotta Salata to the dish. Scatter the fresh herbs and olives evenly on top of the chicken. Dish can be prepared up to this point, covered, and refrigerated over night if necessary.

Cover the dish with foil and bake 30-35 minutes until chicken is cooked through - this may depend on the thickness of your cutlets. 

While browning the chicken gives a nice extra layer of flavor, I've made this dish without that step and it's still delicious. If you're pressed for time or don't feel like dirtying an extra skillet, use this shortcut method:

Drizzle a bit of olive oil on the bottom of your baking dish. Skip browning the chicken in a skillet and place raw, seasoned chicken cutlets directly into the dish. Add garlic, tomatoes with juice, Ricotta Salata, and wine. Top with fresh herbs and olives. Cover with foil and bake 35-40 minutes or until chicken is cooked through.

Herbed Orzo

For this recipe, you can scoop about 1-2 cups of the tomato/broth/cheese/olive mixture from the chicken recipe and add it to your cooked orzo as a base. You can then add additional Ricotta Salata, tomatoes, and herbs to taste. The following recipe, however, stands on its own and can be served as a warm or cold pasta salad.

About 10 oz. orzo (I used 365 Whole Foods Brand)

4 cups chicken broth, vegetable broth, or water

1/2 cup Ricotta Salata cheese

1/2 cup fresh or canned San Marzano tomatoes

2 tbs. fresh parsley, chopped

2 tsp. fresh oregano, chopped

2-3 basil leaves, chopped

1-2 tbs. extra virgin olive

Salt and fresh ground pepper to taste.

Heat 1 tbs. olive oil in a pan over medium-high heat. Toast the dry orzo slightly - about 2 minutes. Then add water or broth and cook according to package directions (about 7-9 minutes). When the orzo is cooked and liquid is absorbed, add remaining ingredients and toss to combine. If you are making this with the chicken dish, add the 1-2 cups tomato mixture at this time and adjust the other ingredients as necessary. 

St. Patrick's Day Gourmet

Colcannon is a traditional Irish side dish typically made with mashed potatoes and cabbage. My version offers a slightly different twist: I used Alexia brand shredded potatoes for a quick shortcut that turned out sort of like a "colcannon gratin." You can shred your potatoes by hand if you prefer. I also cut back on the fat by using turkey bacon.

Leslie's Naturally Gourmet Colcannon 

2-3 medium Yukon gold or russet potatoes, shredded and drained OR about 10 oz. defrosted shredded (hash brown) potatoes

2 leek stalks, cleaned and chopped (at some grocery stores, like Trader Joe's, they sell pre-cleaned and trimmed leeks)

1 medium onion, sliced

1 small head green cabbage, shredded OR one 8-10 oz bag pre-shredded cabbage

2-3 slices turkey bacon, turkey Canadian bacon, or vegetarian imitation bacon or ham, chopped

1.5 cups Dubliner Irish Cheese OR cheddar or Parmesan/Asiago blend, grated

2-3 tbs.  olive oil

3 cloves garlic, chopped

1.5 tsp. whole grain mustard

1 tsp. salt or to taste

1 tsp. fresh ground pepper or to taste

Preheat oven to 350 degrees. In a large, deep skillet, heat olive oil over medium-high heat and saute onions and leeks until just tender (4 minutes or so).  Add chopped garlic, then turkey bacon or whatever meat/meat substitute you are using. Season with a small sprinkle of salt and pepper. Cook another 1-2 minutes, then add hash browns or shredded potatoes. Cook about 3-4 minutes (it might take an additional 4 minutes or so if you are using fresh shredded potatoes). Add shredded cabbage and mix well.

Season again with salt and pepper, then add mustard. Cook an additional 2-4 minutes until cabbage has wilted. Stir in about half of the cheese. You can serve the dish at this point, but it's even better when baked. Pour mixture in a greased casserole dish and top with remaining cheese. Bake for 25-30 minutes until browned and cheese is melted.

*You can easily make remaining colcannon into a breakfast frittata with the following method*

Preheat oven to 350 degrees. Scoop leftover colcannon into a large bowl and add three large eggs. Mix well and pour into a greased casserole dish or a large skillet. Top with additional cheese if desired. Bake 7-10 minutes until the eggs are cooked through and frittata is puffy and brown.

Beer pairing suggestions:

I found two very affordable beers at Trader Joe's that went well with the colcannon. Harp Lager and Smithwick's Irish Ale - delicious, malty, and full-bodied, I could picture myself drinking this in an Irish pub.

Friday Night Dinner: Sweet and Spicy Orange Roasted Chicken Noodle Kugel, and Smashed Cauliflower.

Sweet and Spicy Orange Roasted Chicken

One 2-3 lb. roasting chicken

1 cup good quality orange marmalade (preferably with lots of peel)

1/4 cup orange juice

2-3 cloves garlic

2 tbs. sweet chili sauce (you can find this in the Asian section of your grocery store)

2 tbs. your favorite teriyaki sauce (such as Soyaki brand)

1/2 tsp. onion powder

1/2 tsp. garlic powder

Salt and pepper to taste

1 tbs. olive oil for coating chicken

Preheat oven to 350 degrees. In a bowl, combine marmalade, chili sauce, orange juice, and teriyaki sauce - it should be pourable and not too think, add a bit more juice if needed. Rub chicken on both sides with olive oil. Season on both sides, inside and out, with onion powder, garlic powder, salt, and pepper. Stuff cavity with garlic cloves. Place chicken in a baking dish or roasting pan and pour sauce over to coat. You can marinate chicken from one hour to overnight if you want to really infuse the flavor, but it isn't necessary. Bake for 1 to 1 1/2 hours depending on chicken size.

Noodle Kugel with Dried Fruit

1 bag wide egg noodles

About 3/4 of a 16oz container of low fat sour cream

16 oz low fat or regular cottage cheese

1/2 pack or 4 oz full fat or low fat cream cheese cut into small chunks (optional)

2 eggs, lightly beaten

3/4 cup organic sugar

2 tbs. Earth Balance or butter

1 1/2 tsp. cinnamon or to taste

1 tsp. salt or to taste

About 1/2 cup golden raisins or cherries

Preheat oven to 350 degrees Prepare noodles according to package directions. Drain and set aside. In a large bowl, combine sour cream, cottage cheese, cream cheese if you're using it, sugar, and seasonings. Mix thoroughly, then add eggs and stir to combine. Add noodles (and cherries or raisins if you want them). Pour into a deep, greased casserole dish and dot the top with pieces of Earth Balance. Bake for 30-40 minutes. After 30 minutes check firmness - should be firm yet soft, but the center should not be jiggly. If the center is not yet done but the top is getting too brown, cover it with aluminum foil for the remaining cook time. Can be made a week ahead and frozen or a few days ahead and refrigerated.

Smashed Cauliflower

This is a tasty, lower-carb alternative to mashed potatoes

1 medium head of fresh or one bag of frozen cauliflower florets cooked until tender
1/4 cup soy creamer, soy milk, or milk
1/2 - 1 tsp. garlic powder
1 tbs. Earth Balance or butter
Salt and fresh pepper to taste
Grate of fresh nutmeg

Using a potato masher, smash the cooked and drained cauliflower with the Earth Balance until slightly creamy but not too smooth. Add seasonings and liquid and combine well. You can do this in a food processor as well if you want a smoother puree.

I also sauteed my favorite blend of greens (kale, swiss chard, and mustard greens) with pieces of Wellshire brand uncured Canadian Turkey Bacon - a great lower fat alternative to regular Canadian bacon!

Curried Yogurt Chicken with Indian Spiced Chickpeas and Jasmine Rice

Curried Yogurt Chicken 

One pack boneless, skinless, organic chicken thighs (about 6 pieces)

1 1/2 cups greek 0% or 2% yogurt

2 tbs. fresh cilantro

1/2 tsp. garam masala

1 tsp. mild curry powder

1 tsp. garlic powder

1/4 tsp. cardamom

1 tsp. salt or to taste

Preheat oven 350 degrees.

In a bowl, combine yogurt,  herbs/spices, and half the salt. Sprinkle the rest of the salt over the chicken thighs. Pour yogurt mixture over the chicken thighs in a baggy or a baking dish. Let marinate at least one hour (up to overnight) - the longer the better. If you are marinating in a baggy, transfer chicken to a baking dish at this time. Bake for 35-40 minutes or until thighs are cooked through - time depends on the thickness of your chicken.

Indian Spiced Chickpeas with Jasmine Rice

1 can organic chickpeas (garbanzo beans) rinsed and drained

1 package of microwavable Jasmine rice cooked according to box directions (you can find it at Trader Joe's or Whole Foods) or about 3 cups of home made Jasmine rice

1 cup organic light coconut milk

2 tbs. Earth Balance or Ghee (or a combination of both)

1/4 cup fresh cilantro, chopped

2 cloves garlic, chopped

4-5 pitted dates, chopped (optional, or you can substitute raisins)

1 tsp. salt or to taste

1/2 tsp. garam masala

1/2 tsp. curry powder

1/4 tsp. cardamom

1/8 tsp. ground coriander

In a skillet, melt Earth Balance/Ghee over medium-high heat. Add garlic and saute for about 30 seconds. Add remaining spices (except for fresh cilantro) and heat them for 30-45 seconds to release the flavor. Add chickpeas and saute 3-4 minutes. Stir in coconut milk and dates if you are using them. Add cooked rice and top with fresh cilantro. If you'd like a sweeter dish and are not using dates or raisins, you can add 2-3 tsp. of sugar instead. 

Hanukkah Potato Pancakes with Home Made Apple Sauce

As we are in the middle of Hanukkah, I wanted to say Happy Holidays to all who are celebrating. Here are a few of my favorite Hanukkah recipes!

Leslie's Potato Pancakes

2 lb russet potatoes (scrubbed well or peeled)

1 medium onion

2 tbs. all purpose flour or matzoh meal or gluten-free flour

1 - 2 eggs, lightly beaten (use 1 if you like thinner pancakes and 2 if you like them fluffier)

1 tsp. kosher salt

1/2 tsp. garlic powder (optional)

1/2 - 1 tsp. fresh ground pepper

1/4 tsp. smoked paprika (optional)

About 1/4 cup olive or canola oil for frying

Using the largest holes on a box grate, grate the potatoes into a bowl, then transfer to a colander or onto a dishtowel or cheesecloth. Let them drain well until all the moisture is gone. Place the potato shreds back into the bowl and grate the onion into it. Mix well. Add all seasonings and egg(s) and mix to combine. Heat oil in a deep-sided frying pan over medium-high heat. I find it handy to use a 1/3 measuring cup to scoop out portions of mix and plop them gently in the pan.

Use a spoon or the bottom of the measuring cup to flatten to your desired thickness. Fry until golden brown on both sides. Drain on paper towels. Can be kept warm on a sheet pan in a 225 degree oven before serving. Serve with apple sauce and sour cream - or creme fraiche for a gourmet twist.

*For a southwestern style pancake - add 1/2 tsp. cumin and 2 tbs. fresh chopped cilantro instead of the smoked paprika.

Zucchini-Potato Pancakes

Use 2 medium zucchini, grated and drained very well and 1 russet potato. Follow the rest of the recipe above.

Short Cut Potato Pancakes

I discovered, by experimenting, that using defrosted Alexia brand hashed browns (or your preferred brand - I personally like Alexia because it's organic) yields delicious potato pancakes! In fact, they taste just as good as if you'd grated the potatoes yourself. Here's how to use them:

1. Defrost hashed browns a few hours to one day ahead. Mine didn't need any draining, but if yours become too damp, let them drain on a paper towel before cooking.

2. Dump the whole bag of potatoes into a bowl and add the rest of the ingredients. You can taste the hashed browns and see if they are already seasoned to your liking, but I personally added the same amount of seasonings as mentioned above. The smoked paprika was a wonderful accent. 

* I didn't try making the zucchini pancakes with the Alexia hashed browns, but I am sure it would turn out well, so I encourage you to experiment.

Sweet Potato Pancakes

2 -3 medium sweet potatoes, peeled and grated

1 medium onion

2 tbs. all purpose flour or matzoh meal or gluten-free flour

1 - 2 eggs, lightly beaten (use 1 if you like thinner pancakes and 2 if you like them fluffier)

1 tsp. kosher salt

1/2 tsp. garlic powder (optional)

1/2 - 1 tsp. fresh ground pepper

1 tsp. cinnamon and 1/4 tsp. grated nutmeg OR 1 1/2 tsp. pumpkin pie spice

Pinch of cayenne pepper (if you want a hint of spice)

About 1/4 - 1/3 cup olive or canola oil for frying

Follow the cooking method above.

For an Island-style twist, eliminate the pumpkin pie spice/cinnamon and nutmeg and replace with 1/2 tsp - 1 tsp. curry powder.

Quickie Home Made Apple Sauce

3-4 medium/large apples (any sweet-tart firm apple will do, I used a mix of Honeycrisp and Pink Lady)

1/4 - 1/2 cup sugar or honey (depending how sweet you like it - you can leave this out completely for a tart sauce)

Juice of 1/2 lemon

1 tsp. ground cinnamon

1 - 1 1/2 cups water OR apple juice OR apple cider

Peel, core, and chop apples into small chunks. In a saute pan over medium-high heat, add apples, water/juice, sugar/honey, and cinnamon. Cook until apples are fork-tender, about 10 minutes. If all the liquid in the pan is absorbed before the apple are cooked, add more water or juice. Transfer apple mixture to food processor or blender and puree until smooth. If you like chunky apple sauce, reserve a couple pieces of cooked apple and add them back after the rest is pureed. Place in the refrigerator to cool. Tastes delicious over potato pancakes!

My Thanksgiving Feast

Happy Holidays, readers! I hope everyone had a good Thanksgiving is enjoying lots of tasty leftovers. Here is a comprehensive list of everything served at my Thanksgiving dinner yesterday, as well as a few photos Melyssa managed to snap before our hungry guests dug in.

Appetizers:

Vegetables with roasted onion dip

Green olive tapanade

Roasted eggplant dip

Red pepper hummus

Fig and olive jam 

Green olive and rosemary tapanade

Assorted crackers - including Whole Foods rosemary crostini

Triple creme Brie with quince paste

Medjool Dates stuffed with Gorgonzola and candied pecans

Side dishes:

Roasted root vegetables

Sauteed kale with apples and onions

Corn and cheese pudding

Cranberry-Blackberry compote

Spiked sweet potato casserole with mandarin oranges

Cornbread and soy chorizo stuffing

Gluten-free stuffing with soy chorizo

Peas with water chestnuts

Traditional herbed stuffing with dried cherries

Old fashioned mashed potatoes with Earth Balance

Mixed greens salad

Main Course:

Fresh, free-range, organic brined turkey

Quorn "turkey" roast with mushroom gravy

Desserts:

Cousin Andrea's "famous" chocolate chip cookies

Chocolate pecan pie

Savory shortbread cookies with rosemary

Pumpkin chocolate chip date bread 

Fresh fruit salad

Pumpkin pie

Chocolate bundt cake

 Dinner tables:

Delicious Do-Ahead Thanksgiving Side Dishes

Preparing for Thanksgiving doesn't have to be stressful! I do as much as I can ahead to avoid too much chaos on the day itself. Here are a few super easy do-ahead Thanksgiving recipes my family loves - surely yours will too! Oh, and these are all vegetarian!

I'm having 23 people over this Thanksgiving, so these recipes will feed a crowd! Cut them in half if you don't need as many servings.

Cornbread Stuffing with Soy Chorizo Stuffing

You can use real chorizo, andouille sausage, or smoked turkey kielbasa  for a non-vegetarian version

2 16-oz home made or store bought corn breads

8 oz. Trader Joe's soy chorizo (or the same amount of real sausage)

1/2 cup cooked chestnuts (I got mine at Trader Joe's in the refrigerated section by the vegetables)

3 cloves garlic, minced

2 stalks celery, diced*

1 medium onion, diced*

1 large carrot, diced*

1 cup dried cherries or cranberries

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. poultry seasoning

1 1/2 - 2 cups No-Chicken Broth, Vegetable Broth, or organic Turkey Stock

2 tsp. fresh chopped sage

1-2 tsp. fresh chopped thyme

1-2 tsp. fresh chopped rosemary

Salt and fresh ground pepper to taste

2 tbs. olive oil

*You substitute 1 cup of Trader Joe's pre-chopped mirepoix for the three veggies. Make sure it's fresh - I've found that if you buy one that is too near its expiration it will go bad very quickly.

Preheat oven to 350 degrees.

In a large, deep pot, heat olive oil over medium-high heat and saute celery, onion, carrot, and minced garlic. Season with a sprinkle of salt. Cook until tender, about 3-4 minutes. Add crumbled chroizo sausage (or your choice of meat) and dried cherries or cranberries. If you are using real sausage, make sure it is cooked through before you continue. Add poultry seasoning, onion and garlic powder. Crumble in cornbread, breaking up any large pieces with a spoon. Add your broth of choice and mix well. Add fresh herbs and adjust seasonings as necessary. Mix to combine. Add a little more broth if you want a moister stuffing. Pour into a well-greased casserole dish.

At this point, it can be covered well with plastic wrap and frozen for up to 10 days. Otherwise, cook the stuffing right away for 25-30 minutes until browned on top. Keep an eye on it to make sure it doesn't get too brown or dry. If you see this happening, you can pour on a little more broth or stock. If you freeze it, move it from the freezer to the refrigerator about 2 days ahead to thaw out before baking. It may need take longer than 30 minutes since it will be cold. If you're not serving the stuffing immediately after baking, wrap the dish in tin foil and put it in the oven on warm until dinner time.

Spiked Sweet Potato Casserole with Mandarin Orange and Triple Sec

I've made this casserole using fresh potatoes and canned potatoes. By the time you add all of the other ingredients, there is really no noticeable difference - so save yourself some time and use canned! Also, you can substitute crushed pineapple for oranges for an equally tasty dish.

2 40-oz cans sweet potatoes or yams (or about 7 fresh sweet potatoes or yams peeled, cut into chunks, and cooked until soft)

2 small cans or 1 large can mandarin orange segments, drained 

1/4 cup Triple Sec OR another orange liqueur

1/4 cup orange juice

2 tbs. frozen orange, pineapple, or passion fruit juice concentrate (optional)

3/4 - 1 cup organic brown sugar, maple syrup, or agave syrup (can be adjusted according to your sweet tooth)

1/4 tsp. cinnamon

2 tsp. pumpkin pie spice OR if you don't have that, mix an additional 2 tsp. of cinnamon with some nutmeg

2 tbs. melted butter OR Earth Balance

About 2 cups all natural mini-marshmallows (optional - leaving them off makes this recipe vegan!)

Preheat oven to 350 degrees. In a large bowl, mash potatoes thoroughly until very smooth - you can use a potato masher or a hand mixer. Add orange liqueur, orange juice, concentrate, melted Earth Balance/butter, sweetener of choice, spices, and salt to taste. Mix well to combine. Add drained mandarin orange pieces and mix again. Pour into a greased casserole or baking dish. If you are serving the dish immediately, top with marshmallows now and bake approx. 30-35 minutes. If you are making it ahead, don't put the marshmallows on yet. Bake for about 25 minutes, let cool, wrap well in plastic, and freeze for up to 10 days. Like the with stuffing, transfer to the refrigerator 2 days in advance. When you are ready to serve it, remove wrapping, top with marshmallows, and bake at 350 degrees for 25-30 minutes until casserole is warmed through and marshmallows are golden brown.

My cousin's son loves sweet potato casserole but does not like oranges and requested no liqueur. I made a slightly altered version for him, substituting 1/2 cup of low-fat eggnog and 1 tsp. vanilla for the oranges, juice, and liqueur.

Corn and Cheese Pudding

2 cans creamed corn

1 can corn niblets OR about1 1/4 cups defrosted corn kernels

3 large organic eggs

1/2 cup flour

1 1/2 cup shredded cheddar or your favorite cheese blend

Salt to taste

1/2 tsp. fresh ground pepper

1 tsp. garlic powder

1/2 tsp. onion powder

1/4 cup soy creamer OR half and half OR milk

1/8th tsp chipotle chili sauce (optional - if you want a smokey flavor)

2 tbs. melted Earth Balance or butter

Preheat oven to 350 degrees. In a large bowl, combine creamed corn, kernels, flour, spices, soy creamer/milk, half the cheese, salt, and pepper. Add eggs one at a time, stirring after each one. For a more souffle-like pudding, separate the eggs and add the yolks first. Whip the whites to medium stiffness, then gently fold them in. Pour into greased casserole dish and top with remaining cheese. Bake 45-50 minutes or until pudding is brown on top and not too jiggly in the middle. After cooking, you can cool it and freeze it for about a week before serving. Defrost 1-2 days ahead in the refrigerator, then re-heat at 325 degrees for 30-35 minutes.

Cranberry-Blackberry Compote

Traditionally I make this Thanksgiving staple with orange marmalade, but when I looked through the jams in my cupboard, alas I only had blackberry. The results were still delicious!

2 1/2 bags fresh cranberries, rinsed and drained

1/2 cup pomegranate juice (orange, apple, or cranberry would work as well)

1/4 cup Triple Sec or other orange liqueur

1/2 cup blackberry jam (or orange marmalade)

1 1/2 cup sugar or to taste

1/2 tsp. cinnamon

1 tsp. grated fresh lemon peel

In a deep pot, combine cranberries, juice, liqueur, and sugar. Cook over medium-high heat until cranberries start to soften and pop. Taste to see if the sweetness is to your liking and adjust as needed. Add in jam, cinnamon, and lemon peel. Continue cooking for 10-15 minutes until all berries have popped. The mixture will congeal as it cool. For an interesting kick - add 1-2 tsp. balsamic vinegar at the end. It adds a unique tartness, especially if you find your compote is too sweet. Can be kept in the refrigerator for about a week.