A simple side...

You are probably busy preparing your Thanksgiving menu. I know I am. Either you are hosting or attending, but most likely (if you are reading this!!) you are going to be cooking one thing or lots of things. Your table will be full of fabulous side dishes like stuffing (see my cornbread/leek recipe!), sweet potatoes, mashed potatoes, or green bean casserole. Here's the story-hubby and I both HATE mushrooms. But, don't tell our kids, because somehow Mimi has managed to get them to try them and eat them and love them! So all those green bean casseroles with saucy looking mushrooms and mushy looking fried things on top just never got an invitation to our table. So I have found many other yummy ways to invite our green friends-sauteed green beans, broccoli kugel, grilled zucchini, stir-fried asparagus, should I go on? A newer favorite of mine is this brussel sprouts recipe, made awesome with agave and soy and balsamic. I originally found it on a vegan blog called Almond and Agave, then of course I tweaked it until it felt just right! Again, super easy, healthy and of course, delish! This will be my green side dish this year, let me know if it gets an invitation to yours too!

INGREDIENTS


40 brussel sprouts (the recipe isn't a science-this is about 2 lbs, or 2 bags from Trader Joe's-can be doubled or tripled!)
1/4 cup agave nectar, either light or dark
2 tablespoons EVOO
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1-2 teaspoons of freshly ground pepper
canola or vegetable oil for sauteing

DIRECTIONS

• Gently trim and halve the brussel sprouts, making sure the root end stays intact (the big ones I often quarter and the smaller ones can be left whole)
• Whisk together the agave, EVOO, vinegar, soy sauce and pepper
• Add sprouts and toss to coat
• Marinate in fridge or on counter for at least 15 minutes or up to an hour
• Heat a large pan or electric skillet to medium high and add canola oil
• Place the brussel sprouts face down in the hot oil for a few minutes, then flip and toss so sprouts are browned on both sides, about 5-10 minutes more
• Drizzle with any extra marinade and finish sauteing. I often make some extra marinade and add toward the end.
• These are delicious!!

Eat and enjoy! Happy Turkey Day!

Stuffed from stuffing!!!!

• Stuffing is the non-Jewish equivalent to brisket, kugel or latkes. You are laughing but agreeing, right? Doesn't everyone try to convince you that their stuffing is the best?? It was their mom's or grandma's or mother-in-law's and it could have mushrooms or sausage or herbs but for sure it will be your favorite....so they say!!! Well, the deal here is that my mom was not born in America and grew up in a house with Polish/Israeli parents who celebrated Thanksgiving with their other Polish/Russian/Hungarian/Israeli friends who still made cholent and peirogi on Thanksgiving-there was no family favorite recipe for stuffing!!!! A few years ago my mom and I found this recipe and tried it and tweaked it and twisted it and tasted it and...LOVED it! You can either bake it in a casserole and serve as a typical side dish, or you can go for the unusual and stuff it in a boneless, butterflied turkey breast. Both ways it is delicious and a great stuffing recipe if you don't have that family favorite!!
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• INGREDIENTS
• 4 whole leeks, white part only, roots trimmed and cut into rings
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Leaves from 2 fresh thyme sprigs (in case you don't know, you hold the sprig by the end and gently pull the little leaves off backward)
• Kosher salt and black pepper, to taste
• 4 cups crumbled cornbread (you can bake your own from scratch, use Trader Joe's or Marie Callendar's mix for semi-homemade or totally go store-bought...the recipe works any which way!)
• 1 cup chicken stock or boxed chicken broth

DIRECTIONS

Fill a large bowl with water and add the leeks, then swish them around with your hands to get the sand out from in between the layers. The leeks will rise and the dirt and sand will sink! Then strain them and rinse again.  In a large saute pan over medium heat, add 1 tablespoon each of the butter and the EVOO. Add the leeks, the thyme leaves, salt and pepper and cook for about 10 minutes, stirring every few minutes until the leeks are softened but not colored. Remove the leeks from heat to cool.

In a large bowl combine the leeks, crumbled cornbread, and chicken stock.  Season the mixture with salt and pepper.

Turn stuffing into a buttered casserole dish and bake at 400 degrees F. If you are going to stuff the turkey breast, open it up like a book, place stuffing inside (not all of it), close the "flaps", then roll it up and secure with a few pieces of kitchen twine. Then melt remaining butter and EVOO and brown turkey breast on both sides before baking in oven for 40-50 minutes, using a meat thermometer to check for doneness. 

I hope this part didn't lose you, it just sounds tricky!!!!!

Eat, enjoy and HAPPY THANKSGIVING!! Hope this makes it into your file of family favorites-it's definitely in mine!!

Perfectly Pumpkiny!!

I LOVE to bake-alone, with kids, with kids' friends, any which way you please. I like to bake so much that I may have spoiled my kids forever from enjoying store-bought muffins (although Corner Bakery blueberry is a favorite treat of theirs!), so I try to always have a batch on hand for a quick breakfast, an after-school snack or a sweet treat. 


Banana and pumpkin are the family faves, and it truly takes just 5 minutes to whip up a batch and throw in the oven while I am getting dinner ready. Sometimes I will bake a double batch so I can freeze them for the days that are just too crazy to get out the mixing bowl. I have shared one of my yummy banana bread recipes with you, which can also be adapted for making pumpkin bread/muffins. Recently, however, I came across a recipe online at www.healthy-diet-mom.com that I tweaked and changed until we got it just right, and it's a keeper and a sharer! 


This recipe can be mixed by hand, a huge time-saver, and makes equally delicious mini muffins as it does regular size. Try it and let me know how easy YOU think it is and how yummy your KIDS think they are!


INGREDIENTS

1 ½ cups white whole wheat flour (I use the King Arthur's, Bobs Red Mill or Trader Joe's, but you can use any kind of flour you have on hand, I just like the fiber & nuttiness of these)
1 teaspoon baking powder
1 15 ounce can pumpkin puree (again, make sure it's not pumpkin pie filling-I use organic pumpkin unless Libby's is on sale :)
1/3 cup canola oil (you can sub applesauce for this but they will be wetter and not puff as much)
2 large eggs
1 1/2 teaspoons pumpkin-pie spice
1/3 cup white sugar

1/3 cup brown sugar (you can use all of one kind or increase amounts if you like them sweeter)
½ teaspoon baking soda
½ teaspoon salt

Topping:
1 tsp cinnamon
1 tablespoon granulated white sugar

DIRECTIONS

• Put oven rack in middle position & preheat oven to 350F. 
• Put liners in muffin tins or spray with non-stick cooking spray or baking spray.
• Whisk together flour and baking powder in a small bowl, and set aside. 
• Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugars, baking soda, and salt in a big mixing bowl until smooth, then add in flour mixture and mix until just combined.
• Stir together topping ingredients in the small bowl that you used for the flour mixture, and set aside.
• Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. 
• Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25-30 minutes for regular muffins, 12-15 minutes for mini-muffins. (Remember baking times depend on your oven, altitude, humidity etc so check for doneness on the earlier side and give extra time if needed.)
• Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
• Store for up to 5 days in airtight container or Ziploc bag, or freeze and take out as you need.

Eat and enjoy!

Halloween meets Thanksgiving!

While my intentions have been good and my kitchen has been busy, my time to share recipes has been too little lately, so here is my attempt to make up to you and share some seasonal favorites!


We know turkey and pumpkin are agreeably seasonal favorites, and there are also few things more comforting than a warm bowl of yummy chili! Well, here you go-all in one! I found this recipe originally on the Whole Foods website, and then I adapted the ingredients and seasonings to make it perfectly delicious! It may sound strange, I know, and it did to me at first-but you don't taste pumpkin the way you may be thinking, and the flavors all truly compliment each other wonderfully!


Give it a try and let me know how yummy your family thinks it is-mine loves it!!

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, grated with a microplane or finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can petite diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée (make sure it's not pumpkin pie filling!)
1 cup water
1 tablespoon chili powder
1 tablespoon ground cumin
onion and garlic powder to taste

Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained

Directions

• Heat oil in a large pot over medium high heat. 
• Add onion, bell pepper, jalapeño and saute until soft and translucent, stirring frequently, about 5-10 minutes. 
• Add garlic and cook for 2 minutes, stirring so doesn't burn.
• Add turkey and cook until browned, while breaking the meat with your wooden spoon into fine crumbles.
• Add tomatoes, pumpkin, water, chili powder, cumin, garlic powder, onion powder, salt and pepper and bring to a boil. 
• Reduce heat to medium low and add beans. 
• Cover and simmer, stirring occasionally, for 30-45 more minutes. Taste and check for seasonings, you may like to add more cumin or chili powder.
• Ladle chili into bowls and serve with toppings such as cheese, sour cream, or crushed corn chips.

Eat and enjoy!!!

The Apple Doesn't Fall Far

I know, I should have shared this recipe a few weeks ago to be used during your holiday meals....but you will forgive me when you make it. You still have Sukkot, Thanksgiving, Hanukkah, Christmas-plenty of time to try out this recipe! My dear friend Melissa shared this with me years ago and we both make it religiously during the Jewish holidays, calling each other and saying "Did you make it yet?" It is one of those earthy, homemade apple cakes that (most) people really love every time it is served! It's SUPER easy, despite not being perhaps the healthiest recipe that I share. I have not played around yet with this one-if you decide to please update me so I can try it your way!

2 cups sugar
1 1/2 cups vegetable/canola oil (or 1 cup oil and 1/2 cup applesauce-this I have done!)
3 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour or white whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 cups peeled and chopped apples
1/2 cup walnuts, optional

• Preheat oven to 350 degrees F
• Combine oil, sugar and eggs until light and well mixed-I use an electric hand mixer for this recipe
• Add vanilla and mix
• Sift together dry ingredients and add to wet mixture
• NOTE-the batter will be VERY thick at this point! Add the apples and mix well by hand with a spatula or wooden spoon. Add nuts if you are using.
• Spray a bundt pan or 9 x 13 cake pan with non-stick cooking spray and spread batter in pan
• Bake for 65-75 minutes, depending on your oven. Check for doneness with a toothpick or knife after 65 minutes.
• Cool in pan on rack for about 45 minutes then turn onto plate and ENJOY!

The Last Supper

For the one of you that has been waiting daily for a post, I am sorry that it has been too long since I have shared a yummy recipe. It has been a busy few weeks with a birthday and a new year. And, the loss of our beloved family pet, Matzah. He was 15 years old and we loved him for most of his life, since he was 6 months old. He was the perfect dog-he didn't yip, or jump, or bite, or bark. He did love to eat though, and people-food at that.  Brisket was his favorite-he told me once or twice!! I am sure you have had many yummy briskets in your tummy, but I will share Matzah's favorite with you and you can let me know. It also happens to be the fave among family or friends, and I really do promise that it is as easy as it looks! I made my brisket for the 2nd night of Rosh Hashana for 20 family and friends, but more importantly it was his last supper.  Since we knew we were putting him to sleep the next morning (insert sad sigh), we had to laugh in order to not cry, so we jokingly and lovingly called that dinner his "Last Supper." I fed him brisket and chopped liver off my silver fork into his mouth, and let him eat to his heart's content. Remember he could not see or hear at this point, nor could he walk outside to go to the bathroom...but he could eat, and that he did. I hope he enjoyed every last bite, just as much as I enjoyed living with him since March of 1997. I hope he is running free and eating as much chicken as he can find, playing with Brandy and Shadow and smiling down on us. Matzah, this brisket is for you!

3-5 pound first-cut brisket (double or adjust accordingly), any size brisket can be used
1 packet Lipton onion soup mix
1 cup Manischewitz Concord Grape wine
1 cup water
1 onion, sliced or chopped
1 cup Char-B-Q BBQ sauce (available at any kosher market) or BBQ sauce of your choice

• Preheat oven to 350 degrees F and take out top rack so middle rack is centered in oven
• Slice onion and place at bottom of heavy pot or disposable tinfoil baking dish
• Place brisket on top of onions, fat side up, and poke holes in fat with sharp knife (this allows fat and flavor to drain through meat and into gravy, flavoring brisket but allowing you to remove most of this fat)
• Sprinkle onion soup on top and add the BBQ sauce, spread over top
• Pour the wine and water over top and around the roast
• Cover tightly with foil and use lid if your baking dish has one
• Bake for 3- 3 1/2 hours at 350
• Remove from oven and leave covered for a while until cool
• At this point you can slice fat off and carve, or refrigerate for a day and then slice when cold and reheat in gravy (both ways work equally great! NOTE:when cold you can remove more fat)
• Serve with gravy and ENJOY!

Grandma Ethel's Sour Cream Coffee Cake

So now that I have been thinking about dessert, I had to share a family favorite with you! My Grandma Ethel was a wonderful cook, though it was her sister Aunt Shirley who was the baker. You knew you were in for a real treat if you were A) invited over to bake challah with her or B) were the recipient of one of her famous shoeboxes filled with her treats. My favorite was her chocolate chip cookies. Though one was baker and one was cook, my grandma took the cake with her sour cream coffee cake, no matter how hard Shirley tried! Funny enough, it's a super easy recipe and comes out great every time. Serve this for breakfast, for brunch, or for dessert with your coffee. Any which way you serve it, it will be a delicious hit!

Disclaimer: Some of my yummies I try my BEST to make as healthy as possible, and alternate versions of classic recipes come out just as good or better. Then, there are those recipes that are good because they are old and come from a time before low-carb or low-sugar or low-fat or gluten-free or organic or.....this is one of them. Sorry.

Ingredients
1 stick butter (or margarine if making pareve)
1 cup sugar
2 eggs
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream (or sour cream substitute if making pareve)

Filling
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 cup sugar
2 tablespoons butter (or margarine), or as it says in her recipe, "piece of butter"

• Preheat oven to 350 degrees F
• Cream butter and sugar until light and fluffy, with hand or electric mixer
• Add eggs and mix well
• Sift together dry ingredients and add to batter alternating with the sour cream
• Pour half the batter into an 8 inch square greased baking dish
• Add half the topping
• Add the remaining batter
• Top with the remaining topping
• Bake for 45 minutes or until a toothpick comes out clean
• Let cool in pan for 15 minutes, then cut and serve warm or at room temperature.

It won't last long enough but it will keep covered for 3-4 days. This cake also freezes well if well-wrapped in plastic wrap and foil or freezer safe Ziploc bag.

Enjoy!!