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Sunday, November 14, 2010

Foolproof Pie Crust using a Cuisinart machine

1 1/8 cup Flour
1 stick butter - cold as possible - diced
1/4 tsp. salt
1/8 cup ice water

Put on an apron because the food processor will spew out flour dust in the beginning
With the normal blade in the cuisinart, add the flour and butter.

Pulse the machine as the butter is cut into the flour using as few cycles as you need to do the job. Once the dough is chopped, slowly add the cold, cold water while pulsing.

Dump the ingredients out onto a bread board or pastry cloth and pull it all together making a ball with your hands.

Wrap in plastic wrap and refrigerate for at least an hour.

Pre-heat oven to 350 F

Roll out the dough large enough to cover your pie pan and pinch the rim to keep the crust from pulling away during the "pre-cook" phase. Try not to overwork the dough. Prick bottom with a fork in a few places.

Put crust into oven and cook for about 10-12 minutes (convection oven) until slightly firm, but not brown.

Take crust out of oven and finish the baking of whatever you are making.

Cuisinart machine
pastry cloth or bread board

I use this crust for quiche and add spices to it (like basil and sun dried tomatoes).
Makes one 9" crust. - double for a covered fruit pie.

Wednesday, November 10, 2010

Tagliatelle with Fresh Corn Pesto

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Saute over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Large nonstick skillet
Large pot
Food processor


Welcome to the On-Line version of the Galson Family Cookbook

Based on the wild popularity and usefullness of the original and now out of print Galson Family Cookbook, and considering the rate at which new Galson family households are expanding now that all the "children" have left home, I have prepared this web verison of the original with editorial assistance from Jessie.

My hope is that contributions to this on-line cookbook can become a regular part of everyone's culinary experience and that family members will e-mail me or Jessie whenever they stumble upon an amazing recipe they wish to have added to this compendium. Don't wait to be pestered at the end of the year, but submit your BEST ideas whenever they strike you.

When/if you submit entries for the blog, be sure to format them in the same way we have for the existing library including Ingredients, Description, Implements, comments and source - if the recipe came from some other published source.

Preparing and eating delicious food is surely one of the greatest pleasures to be shared by a family. We have prepared this on-line cookbook to contribute to the refinement of our palates and extension of this pleasure to new heights.

Rice River Farms Calico Blend-a blend of dry roasted wild rice

Rice River Farms Calico Blend-a blend of dry roasted wild rice, brown rices and wheat berries with flavored seasoning packet. Note: use only half of the seasoning. This rice is complex and flavorful. Goes well with fish but I would not use it for spicy main dishes such as curry. (Nirelle and Allen)

Soy Delicious Purely Decadent non-dairy frozen dessert


Soy Delicious Purely Decadent non-dairy frozen dessert- Peanut Butter Zigzag and/or Chocolate brownie almond. This product is "ice cream" as good as the better real ice creams. (Nirelle)

Leek Tart (Steven and Jessie)

6 Tbs butter
4 leeks finaely chopped
½ cup water
2 Tbs all purpose flour
Salt and pepper
1 egg
2 Tbs nonfat half and half
1 cup mild white cheddar cheese, grated
Pastry for 9 inch tart shell (eg, frozen pastry shell)

Heat 4 Tbs of the butter in a heavy saucepan, add leeks, and cook over low heat for 10 minutes. Add water, cover, and simmer gently for 20 to 25 minutes or until tender.

In another saucepan, melt the remaining 2 Tbs butter, blend in flour, and cook over medium heat until bubbling. Blend in leek mixture. Bring to a boil and season with salt and pepper. Remove from heat. Beat egg and half and half together, blend with leek mixture, and pour into unbaked pie shell. Sprinkle top with cheese. Bake in a preheated

This also works well as an appetizer.

Garbonzo Winter Squash Medley (Paul and Betsy )

Spice suggestions: salt, pepper, coriander, cinnamon

Winter Squash, peeled and diced
Chickpeas, drained and rinsed (I also remove outer peel, tedious, but seems to help with digestion-also keeps 5 year olds busy while the vegetables are cooking.)

Vegetable broth

Flour or Cornstarch

Sauté onion, garlic, ginger and spices. Add fennel. Stir in vegetables and cook about 2 minutes. Add broth and cook until just about tender then add garbanzo beans and cook until vegetables are tender. Thicken with flour or cornstarch dissolved first in water or broth.

Serve with rice, yogurt, chutney and relish.

Plain Yogurt

Usually I do not have all the ingredients on hand for cookbook recipes, so inevitably adjustments are made to whatever is in the refrigerator. Therefore, in my refrigerator cookbook, I give no quantities for the ingredients. I assume that people will use this recipe as a guide to their own refrigerator creation. The above recipe was influenced by my experience with the Vegetable Curry in COOK’S Illustrated.

(from Mom’s Refrigerator Recipes, by Betsy Silverstein)

Indian Style Curry with Potatoes, Cauliflower, Peas, And Chickpeas (Paul and Betsy)

2 tblsp. curry powder
1 ½ tsp. garam masala (2 tsp. coriander, ½ tsp. black pepper, cardamom, ¼ tsp. cinnamon)
2 medium onions, chopped fine (2 cups)
12 oz. red potatoes, cut into ½” pieces)
3 med. cloves, minced (1 tbsp.)
1 tbsp. grated ginger
1-11/2 serrano chiles, minced
1 tbsp. tomato paste
½ cauliflower, 1 inch florets (4 cups)
1 14.5 oz. can diced tomatoes, pulsed in food processor until nearly smooth)
1 ¼ cups water
1 can chickpeas, drained and rinsed
¼ cup heavy cream or coconut milk

Toast curry and garam masala about 1 min. Remove and set aside. Sauté onions and potatoes until onions are caramelized and potatoes are golden brown, about 10 min. In center of pan, add a little oil. Stir in garlic, ginger, chile, and tomato paste, cook about 30 seconds. Stir in toasted spices, cook another minute. Stir in cauliflower, cook about 2 minutes. Stir in tomatoes, water, chickpeas, and 1 tsp. salt. Increase heat to med. high and bring to a boil, scraping bottom of pan to loosen browned bits. Cover and reduce heat to medium. Simmer until vegetables are tender, 10-15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve.

Plain Yogurt
Onion Relish
Cilantro-Mint Chutney
Mango Chutney

As usual we did not have all the ingredients. We used potatoes, cauliflower, eggplant, chickpeas, sweet potatoes, and green beans.
Especially nice to have with the yogurt, relish and chutneys.

Cilantro-Mint Chutney: Blenderize 1 tblsp. lemon, 1 jalapeno, seeded and minced, ½ cup fresh mint, ½ cup cilantro, 2 tblsp. yogurt, 21/2 tsp. minced ginger.

Onion relish: 1 cup sweet onion, finely chopped, ½ tsp. sweet paprika
1 tblsp. lime juice, ½ tsp. sugar, pinch cayenne, 1/8 tsp. salt.

from COOK’S Illustrated, May and June 2007, pg. 15.

Rice Con Queso (Wendy and Susan)

3 cups cooked brown rice (1 + ½ cups uncooked)
1 + ½ cups cooked black beans (1/3 cups uncooked black beans, soaked overnight and cooked for the same time that the rice takes, drained) A can of black beans, drained and rinsed, is also fine. Recently we have been varying the proportions of rice to beans
3 cloves garlic, minced
1 large onion, chopped
A little olive oil
1 small can chilis, chopped. We use 2-3 tbsp of “hoagie spread”, finely chopped hot peppers available in a tall jar in the grocery store. Adjust amount according to your desire for hotness.
½ lb part skim ricotta, thinned with skim milk or plain yogurt
¾ pound shredded Monterey Jack cheese
½ cup shredded Cheddar cheese

Saute onions and garlic in olive oil until transparent.
Mix rice, beans, onions, garlic, pepper spread.
Separately, mix the thinned ricotta with the Jack cheese.
Oil the casserole.
Starting and ending with a layer of the rice mixture, alternate layers of the rice mixture with layers of the cheese mixture.
Bake, uncovered, in a preheated oven at 350 for 45 minutes.
During the last few minutes of baking, sprinkle Cheddar on top.

Ovenproof casserole

From Frances Moore Lappe’s Diet for a Small Planet, with our annotations
Great for pot lucks and for eating outdoors in the sukkah. Tasty either piping hot or lukewarm.

Italian Gratin (David and Diane)

1 cup diced onions
3 Tablespoons chopped fresh basil
½ teaspoon salt
3 cups undrained italian seasoned crushed tomatoes (28 oz. can)
1 Tablespoon olive oil
¾ cup bread crumbs
1 garlic clove – crushed
¾ cup raw orzo
2 cups rinsed, stemmed, and chopped fresh spinach
4 cups sliced mushrooms
2 cups grated parmesan cheese

1. Serves 4 as main dish, Prep time 30 minutes, cook time 50 minutes
2. Preheat oven to 350 deg. F
3. Lightly oil an 11 x17 casserole dish
4. In a bowl, mix together the onions, basil, salt, and tomatoes. Set aside.
5. Warm the oil in a skillet and sauté the bread crumbs and garlic until bread crumbs are lightly browned
6. Spread ½ of tomato mixture on the bottom of the prepped casserole dish.
7. Sprinkle the uncooked orzo over the tomatoes
8. Layer the spinach, mushrooms, and 1 cup of cheese on top of the orzo.
9. Top with the rest of the tomato mixture.
10. Sprinkle the remaining cheese and finish with a layer of bread crumbs.
11. Cover tightly with foil or the casserole’s lid
12. Bake for 25 minutes, then uncover and bake for an additional 25 minutes until slightly browned.

Small mixing bowl
Casserole dish 11 x 17 with cover (or use tented foil)

Can eat this as a whole meal or as a side dish.

(from Moosewood New Classics)

Tofu Stuffed Portabellos (David and Diane)

3 Tablespoons veg. oil
1 cup diced onion
½ cup diced bell pepper (optional)
½ cup peeled and grated carrots
½ teaspoom dried oregano
½ teaspoon dried basil
1 cake (16 oz) firm tofu, pressed between paper towels and two plates (one above and one below) with heavy can or book on a top plate for 15 minutes, drain off any liquid and discard the soaked paper towels.
1/3 cup chopped walnuts
½ cup seasoned bread crumbs
1 Tablespoon tahini
2 Tablespoons soy sauce
1 Tablespoon Dijon mustard
4-6 large portabello mushrooms

1. Serves 4-6 , prep time 20 minutes, baking 20-30 minutes
2. Preheat oven to 400 deg. F
3. Heat 1 T of the oil in frying pan. Add the onions, pepper, carrots, oregano, and basil and sauté on medium heat for about 7 minutes, until onions are translucent.
4. Put the pressed tofu into the cuisenart (or a large bowl) and pulse as you mix in walnuts, bread crumbs, tahini, soy, and mustard.
5. Add the sautéed onion mixture and give one last twirl to mix
6. Carefully wash off the mushrooms and twist off the stems and discard them (or save for a soup).
7. Rinse mushrooms gently, pat fry, and drizzle with remaining oil.
8. Spray the baking pan with olive oil, place the mushroom caps on tray, cavity up, and fill each one with the mixture, mounding the filling high to use all of it up between the 4-6 caps.
9. Bake uncovered for 25-30 minutes until mushrooms release their juices and filling is set and slightly golden.

Small mixing bowl
Cuisenart machine
Baking pan

Can eat this as a whole meal or as a side dish. Could serve with rice if not on a low carb diet.

(from Moosewood New Classics)

Auntie Rubaiya’s Aloo Gobi (a staple in Deb & Phil’s home courtesy of Rubaiya Amin)

1 head cauliflower (cut into cubes)
4 medium potatoes (cut into cubes)
2 small onions (sliced)
2 tomatoes (cubed)
1/4 cup frozen peas
~1/8 cup peanut oil
~1/8 cup olive oil
(mix the oils 1:1)
1/2 tsp salt
4 cloves
1/2 tsp coriander seeds
1 Bay leaf
1.5 tsp Panch Foron Spice Mix*
1/2 cinnamon stick
1.5 Tbs fresh chopped garlic
1 Tbs ginger
1.5 tsp cumin
1.5 tsp curry powder
fresh cilantro (chopped) (see comments)

*Panch Foron Blend
(Five Crackles or Five Spice)
3 Tbs fenugreek seeds
4 Tbs black mustard seeds
3 Tbs fennel seeds
3 Tbs cumin seeds
1.5 Tbs black onion (C/Kalonji) seeds

Boil cubed cauliflower and potatoes in ~2 qts water plus 1/2 tsp salt until soft. Drain water, reserving 1/2 cup.

Into sauce pan, put 1/4 cup 1:1 mix peanut & olive oils.
Add: cloves, coriander seeds, bay leaf, Panch Foron Spice Mix, & cinnamon stick.
Sautee (med-high heat) onions in the oils with spices until light brown.
Add: garlic and ginger.
Sautee another 2 minutes until golden.
Add: cumin, curry powder, tomatoes, and peas.
Cover & cook 3-4 minutes.
Add: reserved water, if needed, to coat entire mixture.

Gently stir in boiled cauliflower and potatoes.

Serve garnished with chopped fresh cilantro

Good size pot (holds 2 qt water + cauliflower + potatoes)
Big sauce pan
Stirring implements
chopping board + knife(s)

If only dried cilantro available, add 1/2 tsp with tomatoes.

Once one accumulates the relevant spices, this is actually quite easy to make. It also reheats nicely and is good cold as well.

Serve with some rice. Goes with many main courses or can be the main course.

Portabello Reuben (David and Diane)

Easy Russian Dressing

¼ cup diced tomato
1/3 cup prepared mayonnaise
1 Tble chopped scallions
1 tsp. horseradish
1 tsp. cider vineger
½ tsp. salt
¼ tsp. ground black pepper
1 tsp. tomato paste (optional)

Cooked Portabello Mushrooms

3 Tble olive Oil
2 garlic cloved minced or pressed
Dash of salt and ground black pepper
4 portabellos, rinsed and dried (abiout 8 oz)


Rye bread, or Whole Wheat Pita
4 sliced cooked portabello mushrooms
1 cup drained sauerkraut
1 ½ cup grated Swiss cheese

1. Cook the mushrooms.
a. Preheat the oven to 400 or turn on the broiler
b. Combine the oil, garlic, salt and pepper in a small bowl.
c. Remove the stems from the portabellos and slice caps into ½ to ¾ inch thick slices.
d. Toss sliced mushrooms with the oil mixture and lay out on a baking sheet at least 1 inch apart.
e. Bake on one side to 4 to 8 minutes, then turn over with a spatula and bake for 4 to 8 minutes until tender and juicy. If broiling go 3-5 minutes on a side. Remove from oven and set aside.
2. Prepare the sauce
a. Combine all the dressing ingredients in a belnder or food processor and puree until smooth and creamy.
3. Grate the cheese
4. Lay 4 pitas on the baking sheet that used to have the mushrooms. Spread dressing liberally on the top side.Layer each pita with ¼ of the reserved mushroom slices, ¼ of the DRAINED sauerkraut, and a generous 1/3 cup of the grated cheese. You can add another later of dressing and a second slice of bread if you like. We prefer these open face with just bread on the bottom.
5. Bake for about 4 minutes until cheese is melted. Serve immediately

Small mixing bowl
Baking pan

This can be a lunch or dinner dish, created with thick sliced hearty bread, or as we prefer it on whole Wheat Pita, not cut open.

(from Moosewood New Classics)

Potato Latkes (Nahmin Horwitz)

6 med potatoes – not necessary to peel (shredded)
2 med onion (chopped)
3 eggs
2/3 cup flour
2 teaspoons salt
3 cloves garlic (finely chopped)

Potatoes, onion, eggs, flour, garlic, salt, – MIX WELL
Oil so hot the batter sizzles.
Squish thin in pan seems to be less greasy than if thick.

Pissaladiere or Tomato Tart (Caroline and Dan)

1/4 lb shortcrust pastry (preferably homemade and with some wholemeal flour in it for better taste and texture)
1 lb tomatoes
1 onion
2 cloves garlic
1/2 oz butter
3 sprigs fresh parsley
4 sprigs fresh thyme
2 tablespoons tomato puree
2 eggs
4 oz grated cheese

12 anchovy fillets
black olives

Line an 8 inch quiche tin with the pastry. I then bake it blind for 5 - 10 minutes (because we hate soggy pastry!).
Nick the skins of the tomatoes. Place in a mixing basin and cover with boiling water. Stand for at least one minute, drain and peel away the skins. Halve the tomatoes, remove the seeds and chop tomato flesh coarsely. Peel and finely chop the onion and garlic. Melt the butter in a heavy bottomed saucepan, add onion, garlic, chopped herbs, tomatoes, tomato puree and seasoning to taste. Cover with a lid and cook very gently for about ten minutes.
Draw the pan off the heat, cool for a few minutes, then add gently beaten eggs and the cheese.
Decorate with olives and anchovies if desired
Bake in the centre of a moderately hot oven for about 40 minutes.
Serve warm with salad.

Tofu Pizza (Betsy and Paul)

1 lb brown tofu
3 Tbs tahini
1 tsp garlic powder, or fresh garlic
1 Tsp salt
1 Tsp onion powder, or fresh onion
soy sauce to taste

Cashew Cheese Sauce:
1 16 oz can sweet red pimientos, or yellow pepper
2 Tbs. Tahini
1 Tbs. Yeast flakes (opt) or flour
1 cup raw cashews
½ cup lemon juice
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 1/2 cup water

Tofu: Slice tofu into pieces (or try breaking up into texture of ground beef). In a saute pan, brown tofu with tahini, salt, onion and garlic until almost brown then add soy sauce to taste.

Cashew Cheese Sauce: Blend until smooth (Note: this “cheese” sauce can be used with macaroni and cheese).

Fixing the pizza:
Use your favorite pizza crust, we used Bobili. Layer the pizza with tomato sauce, tofu, and your favorite pizza toppings and then the cheese sauce. Bake at 350 for 20-30 minutes.

As our family moves towards eating less meat we have been experimenting with Tofu. Some dishes are rejected by all of us, many are tolerated by some and enjoyed by others. The following recipe for pizza was one of our best successes yet, one we all enjoyed and even offered to friends. Please know that I rarely make any dish the same way twice. So, here is the basic idea from which you can create.

Crispy Tofu (David and Diane)

1 package (16 oz.) soft tofu or 1 package regular-firm tofu, drained.
¼ tsp cayenne
¼ tsp salt
¼ tsp white pepper
2 eggs
1 cup flour
½ cup Japanese bread crumbs (panko)

1/3 cup vegetable broth
1 Tbs soy sauce
1 Tbs Chinese rice wine or dry sherry
1 ½ tsp sugar
1 tsp sesame oil
¾ tsp cornstarch
2 Tbs cooking oil

Getting Ready:
Cut tofu in half horizontally to make 2 pieces, each about ¾ inch thick. Cut each half into quarters to make a total of 8 rectangles.

In a small bowl, combine cayenne, salt, pepper. In a wide bowl beat eggs. On a plate combine flour and panko.

Combine sauce ingredients in a pan (or microwave on high for three minutes)

Bring a pot of water to a simmer. Add tofu and parboil for two minutes. Lift out with a slotted spoon. Pat dry with paper towels. Sprinkle with cayenne mixture.

Place wide non-stick frying pan over medium heat until hot. Add oil, swirling to coat sides. Dip tofu pieces in egg, drain briefly, then dip in flour-bread crumb mixture. Cook, turning once until golden brown, 2-3 minutes on each side. Remove pan from heat.

Heat sauce until it boils and thickens, You can carefully add some corn starch to speed thickening. Add the starch to a small amount of liquid in a small bowl first, then blend in the thick paste to the rest of the sauce – otherwise clumping will occur.

Pour sauce onto serving plate. Arrange tofu on sauce.

Can be combined with broiled, marinated asparagus and hydrated shitake mushrooms on the same plate.

Serve with rice.

Grilled Eggplant with Feta Vinaigrette (Steven and Jessie)

1 small clove garlic
kosher salt
1 1/2 Tbs fresh lemon juice
1 small shallot, very finely diced
3 Tbsp extra virgin olive oil
1/2 tsp cumin seeds, lightly toasted and pounded in a mortar or ground in a spice grinder (or ground cumin)
Pinch of cayenne, more to taste
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2 inch thick rounds
3 Tbsp extra virgin olive oil; more as needed
1/4 cup crumbled feta
2 Tbsp coarsely chopped fresh mint
2 Tbsp coarsely chopped fresh cilantro

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef's knife.

In a small bowl, combine the garlic paste and 1 Tbs of the lemon juice and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne if needed.

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, another 3 to 4 minutes. The interior should be grayish and soft rather than white and hard.

Top the grilled eggplant slices with the shallots, feta, and herbs. Whisk the garlic-cumin vinaigrette and drizzle it on top. Serve immediately.

This is from Fine Cooking Magazine. No need to salt the eggplant! The size of the eggplant slices is important (if too thick will cook too much on the outside before the inside is done; if too thin, they might fall through the grill)

Roasted Beets with Goat Cheese (Jessie and Steven)

3 medium yellow beets
3 medium red beets
(about 1 pound each), stems trimmed off
2 Tbs extra-virgin olive oil
Salt and freshly ground black pepper
1/4-1/2 pound goat cheese

3 cups tangerine juice, or orange juice
1 Tbs lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Preheat oven to 350oF. Place beets in a baking pan, drizzle with the oil and season with the salt and pepper. Cover with foil and bake for about 1 hour or until tender when pierced with a knife.

For the dressing, reduce the tangerine juice to about ¾ cup over medium-high heat (in a non-reactive pan). Add the lemon juice, salt, and pepper. Over medium heat, reduce until the mixture bubbles and had a syrup-like consistency (about ¼ cup left). Let cool to room temp and add the olive oil.

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. (can keep extra dressing for 1 week in fridge). Sprinkle goat cheese on top.

Baking pan
Non-reactive pot

Modified from a recipe by Michael Chiarello (he uses blue cheese instead of goat cheese, places the beets on top of baby spinach, and strains the dressing [forget that!]).

Potato Gratin with Rosemary (Jessie and Steven)

2 tsp unsalted butter or margarine
11/2 cups 1% or 2% milk
½ cup nonfat half & half
2 cloves garlic chopped in large pieces
2 to 3 fresh sprigs rosemary (or 1 tsp dried)
¼ tsp nutmeg
1 cup grated Swiss cheese
½ cup grated parmesan cheese
½ cup goat cheese (crumbled)
2 pounds potatoes (about 4 medium) (Russet)
Kosher salt and white pepper

Heat oven to 350oF. Grease the baking dish with the butter or margarine. Pour the milk and half & half into a small pot. Add the rosemary, garlic, and nutmeg. Bring to a boil, cover, and remove from heat. Set aside to infuse (about 20 min). Combine the Swiss and parmesan cheeses in a bowl. Peel the potatoes and slice into 1/8 inch rounds. Arrange 1/3 potato slices in single overlapping layer in baking dish. Season with salt and pepper and top with 1/3 of the Swiss/parmesan cheese and ½ half of the goat cheese. Repeat a potato layer, salt and pepper, 1/3 Swiss/parmesan cheese, and remaining ½ goat cheese. Add the remaining potato layer and press down the layers. Remove garlic and rosemary from milk mixture and heat to a simmer. Pour over potatoes and sprinkle remaining Swiss/parmesan cheese on top. Set the baking dish on the foil-lined baking sheet and bake until top is brown and potatoes are tender (about 1h 15 min).

baking dish (about 9x13)
foil-lined baking sheet
small pot

This will serve about 6. It’s a good party dish since you don’t have to watch over it and the rosemary has a nice aroma.

From Fine Cooking Magazine (I modified the recipe to use lowfat milk instead of whole and nonfat half & half instead of heavy cream-perfectly fine!)

Baked Squash and Parmesan Cheese Pudding (Tortino di Zucca) (Steven and Jessie)

1 medium butternut squash, about 1 pound
1/2 cup grated parmesan cheese
1 egg
1 tsp fine sea salt
Freshly ground black pepper
3 Tbs butter at room temperature
1/4 tsp grated nutmeg
2 Tbs dry, unflavored breadcrumbs

Preheat the oven to 400o. Cook the squash in a baking dish for 1 hour. (leave oven on). Split the squash half lengthwise and spoon out the seeds and strings. Scoop out the pulp (about 1 cup). Put the pulp, parmesan, egg, salt, pepper, 2 Tbs butter and nutmeg in the large bowl of a food processor and pulse to have a homogenous mixture (not overly creamy). Grease the ramequins with butter and sprinkle about half the breadcrumbs over the butter. Divide the squash mixture among the ramequins. Sprinkle the remaining bread crumbs on top and dot with the remaining butter. Bake in the oven (still hot) for 20 minutes. Let rest for 5 minutes. Can turn each ramequin over onto a separate plate or eat as is (recommended for large ramequin).

Four 5 oz ramequins or 1 large ramequin
baking dish
food processor

You can serve this warm or later at room temperature

Baked Lima Beans (Ed and Eva)

1 lb. dry lima beans soaked 3 hours or overnight
1 diced onion
3/4 cup brown sugar
1 Tbsp molasses
1/2 can tomato soup
1/2 cup boiling water with 2 bouillon cubes
salt and pepper

Cook lima beans with onion, salt, and water to cover.
Drain, but save liquid.
Transfer lima beans to an oven-proof dish
Add brown sugar, molasses, tomato soup, boiling water with bouillon cubes, salt, and pepper
Bake at 350 degrees for 1 hour. If it gets too dry, add reserved liquid from beans

I tasted this for the first time at a Havurah cover dish supper. It was my favorite for the evening. I cooked it at home a few weeks later and I still think it is really fabulous. Edgar

From Phyllis Reicher, but remembered by Jon and Phil Holstein from their mom Jane. Even people who hate lima beans like this dish!!

Susan’s Sautéed Cauliflower

1 head cauliflower
olive oil
1 large or medium clove garlic
crushed red pepper to taste
juice of one lemon
2 Tbs tahini
chopped fresh parsley

Steam cauliflower for 5 minutes
Break into bite-sized flowerets
Crush garlic into olive oil
Add crushed red pepper
Sauté flowerets in the oil until they reach the desired tenderness
Separately, combine lemon juice and tahini
Just before serving, combine sauce with sautéed cauliflower and top with parsley

Heavy sauté pan
Garlic press
Lemon squeezer

If the flowerets are left somewhat firm, this is a particularly hearty dish

Roasted Root Vegetables (Wendy and Susan)

olive oil
whatever combination you like of unpeeled root vegetables:
sweet potatoes
shallots (peeled but not cut)

Preheat oven to 425º
Cut vegetables into similar sized bite-sized chunks
Toss with olive oil, salt and pepper
Place in one layer in roasting pan
Shake (the vegetables, not yourself) every 15 minutes
Should be finished in 30 to 40 minutes, when vegetables have reached the desired tenderness and brownness

Heavy roasting pan or cookie sheet

The same method can be applied to green beans, asparagus, and broccoli, with less roasting time for thinner pieces. This method makes chunks of broccoli stems absolutely delicious.

Ratatouille or Vegetable Stew (Jessie and Steven)

2 green or red peppers (sliced)
1 large zucchini (chopped)
1 regular eggplant or 2-3 small Japanese eggplants cubed (the small ones are less bitter)
Chopped garlic
1 chopped onion
A few chopped tomatoes
1 bay leaf
1 tsp basil, marjoram, oregano
½ tsp rosemary
Fresh parsley
A few Tbs red wine
2 Tbs tomato paste
½ cup tomato juice
Salt and black pepper
A few Tbs olive oil

Cook garlic and onion in olive oil. Add eggplant, bay leaf, herbs, wine, and tomato juice. Cover and cook for about 15 minutes until eggplant is done. Add zucchini and peppers. Cover and cook for another 10 minutes. Add salt, pepper, tomatoes, and tomato paste. Cook until all vegetables are done. Top with chopped parsley.

You can also add grated cheese and chopped black olives at the end.

Baked squash (Allen and Nirelle)

Use whatever squash you like. We have found the best results with Butternut Squash.

Do it the usual way (ie, halved, deseeded, slathered with brown sugar or maple syrup or honey and butter or margarine and cooked at 400F for 1 hour) but add rum or Cointreau, orange zest, and nutmeg. Sherry works too. Crosshatch after halving for drama and to allow the sugars to seep in.Also try roasting some crumbled walnuts and serve as a side dish for sprinkling on the squash

Baked/broiled Mushrooms with pinenuts (Allen and Nirelle)

Large mushrooms (Use Portobellas if you like their strong taste.)
Olive oil
Pine nuts
Chopped garlic
Ground pepper

Destem large mushrooms. Place bottoms up in shallow roasting pan. Thoroughly rub with lemon.
Sprinkle olive oil in bottom of pan. Sprinkle pine nuts, chopped garlic,lemon juice, fresh ground pepper, salt, and olive oil on top of mushrooms.
Bake at 400 F for 10 minutes and broil for 2 minutes while you watch that the pinenuts do not burn.

Pinenuts are great on all sorts of dishes. This one is as simple as can be.

Roasted Peppers (Allen and Nirelle)

Assorted peppers
Chopped garlic
Olive oil
Lemon juice

Roast peppers in oven under the broiler. Turn as skin turns black. Toss in paper bag if you wish while they cool a bit. Peel off the skin. Halve. Remove seeds. Slice in stripes. Garnish with chopped garlic and olive oil. Sprinkle on some lemon juice and a bit of sugar.

Simple. Quick. Beautiful. Can be prepared even the day before. An unbeatable side dish. And superior to the canned stuff.

Ed and Eva’s Honey Carrots

One large carrot per person and an extra (You can never get enough of this delicious dish)
1.5 TBS butter
2 TBS honey-maybe even more

Cut up carrots. Cook in a large CI frying pan. Add butter and honey. Taste when 50% done cooking to see if it is sweet enough. Cover with water. In the beginning it can be slowly cooked covered (for about 20 minutes). Then remove the cover so the liquid can evaporate. The trick here is to cook slowly and keep covered until the carrots are soft

Serve with a garnish of parsley

Wendy’s Curried Candied Carrots

1 pound of carrots, quartered and cut into 3” strips
¼ cup dark brown sugar
3 tablespoons butter
2 teaspoons curry powder

Melt butter in frying pan
Add curry and brown sugar
Stir until sugar is dissolved
Add carrot strips, turn heat to low and cover for 10 minutes
Remove lid and heat, stirring, until carrots are tender

Heavy frying pan with lid
Bamboo spatula

Serve with couscous and chicken snakes.

Kale with Garlic, Pine Nuts, and Bacon (Allen and Nirelle)

Garlic (chopped)
Roasted pine nuts
Bacon bits
Olive oil
Plain yogurt or sour cream

Kale (get that? Kale. When is the last time you cooked it? Never? Us, too, until Nirelle Atkinized our household)

No big deal. Buy two bunches. There are several types of Kale. Try them all to determine which you like best. Look for tender leaves. To prepare, cut away and discard the stalks.

Boil the leaves uncovered in lots of water (with a pinch of salt in it) for about 20 minutes. Generally cooking veggies uncovered serves to retain color. Rough chop and squeeze out most of the water. Just like cooking spinach. Fry chopped garlic in olive oil then if you like, add roasted pine nuts and bacon bits. When garlic is nicely browned add the boiled kale and toss for a while. To smooth things out add a dollop of sour cream or yogurt. Yum yum and very, that is, very healthy.

Green Beans and French Fried Onions (Ed and Eva)

Original recipe
1 lb green beans
1 4 oz can of mushrooms
1 101/2 oz can condensed cream of mushroom soup
1 cup french fried onions (1/2 of a
31/2 oz can)
salt, pepper to taste
1 tsp soy sauce

Eva's modification:
1/2 lb fresh mushrooms, sliced
White sauce made from:
1 Tbs butter or margerine
2 Tbs flour
1/2 cup milk & 1/2 cup chicken stock

Cut ends from beans and split in half lengthwise.
Cook in boiling water for 5 minutes, and drain.
Place soup in baking dish with the required amount of water to reconstitute.
Add drained mushrooms, beans, soy sauce and spices, and mix.
Spread onion rings on top.
Bake at 350 degrees for 20-30 minutes or until onions are crisp

Eva's modification (also recommended by Wendy)
Prepare and cook beans as above.
Melt butter or margerine. Add mushrooms and cook until soft.
Add flour and stir. If there is not enough butter left in pan to coat flour, add a little more.
Add milk and chicken stock, and stir until smooth. Cook until thickened with stirring.
Add beans and spices, turn into baking dish and spread onions on top.
Bake as above

Bouillabaisse (Fish Soup) (Ed and Eva)

Crustaceans (not required for Kosher dining): Lobster tail, Mussels (large are better) Raw shrimp, 12 well scrubbed clams, Oysters, Crab in large chunks, ½ lb large scallops.

In addition to the crustaceans, use: 6 lb of fish cut into 1 ½”cubes consisting of the following in any combination, but use some firm & some delicate fish:

Firm fish Delicate fish
Sea bass Whiting
Monkfish Red Mullet
Scrod Haddock

Do not use dark fleshed fish such as tuna bluefish, or salmon

¾ cup minced onion
¼ cup minced white leeks
6 minced garlic cloves
1 big bay leaf
a few sprigs of parsley
3 3” strips of orange peel
¾ cup olive oil
1 tsp salt
¼ tsp black pepper
¼ tsp saffron
1 ½ cups canned cut tomatoes including juice
3 quarts liquid – can be a combination of water, fish stock, dry white wine, chicken broth

Heat olive oil in a large kettle. Add all chopped vegetables & spices. Stir and cook for about 6 minutes, but do not brown.

Add tomatoes, bay leaf, parsley and orange rind and stir. Add other liquids.
Raise the heat and bring to a boil

Add cubed firm fish, and cook 7 minutes

Add delicate fish including cubed lobster and scallops.

Cook 6 minutes. Add shrimp, mussels & clams. Cover and cook until shells are open. Total fish cooking time should not exceed 15 min. Do not serve unopened shellfish.

Serve in deep soup dishes arranged artistically so that each person receives each type of ingredient

This is my favorite fish dish. It is common in cities that face the Mediterranean. The number of fish listed is large because they should be the “catch of the day”. This is a dish in which you can use your imagination

Serves 10

Red Pepper Soup (Allen, Nirelle, Marylou Hartenstein and Martha Stewart)

8 red peppers
3 carrots, peeled
1 clove garlic
1 pear peeled and cored
1 tbs olive oil
4 tbs unsalted butter
4 cups chicken stock
1 tsp dried red pepper
dash of cayenne pepper
salt and pepper to taste
fresh tarragon to taste

Thin slice carrots, garlic, pear and 6 red peppers
Saute veggies over medium heat in olive oil, butter, and garlic until tender
Add stock and the various peppers (you could substitute 2 red chilies, taste after the soup is finished, and then add cayenne and dried red pepper to achieve the desired degree of HOT)
Bring to boil, cover, and simmer for 30 minutes
Meanwhile, roast remaining 2 red peppers and place in paper bag for 5 minutes or so.
Wash off skin of roasted pepper with cold running water
Cut up one roasted pepper and add to soup
Puree the soup
Julienne remaining red pepper and add to soup
Garnish with tarragon

Blender, preferably handheld

This should serve eight people. Some folks don’t like tarragon. Other garnishes to consider include parsley, oregano, or sour cream. The soup has a lovely color which is brought out by the garnish.

Post-Thanksgiving Turkey Soup (Ed and Eva)

Entire turkey carcass from which the meat has been carved
2 onions
2 bay leaves
salt, pepper

Place the turkey carcass into a big pot. Include all the big bones which should be reserved when the bird is carved. Don’t throw out any of the bones, large or small. Add onions, carrots, parsley, bay leaves, salt, pepper and more or less of any of the goodies which are spread around the kitchen.

Almost cover all these ingredients with water. Less water will make the soup richer. Simmer for one hour. Then throw out all the bones and any unappealing constituents. Cool over night. Remove the fat.

Voila! Lots of great soup to remind you of the glorious Thanksgiving dinner

Gazpacho (Allen)

- 28 oz cans of tomatoes
1 green pepper-chopped
1 cucumber-skinned and seeds removed
5 pieces of hard Spanish bread
(or 4 slices white bread, crusts removed)
1 Tbs ground cumin
2 or 3 cloves garlic-mashed
1/4 tsp paprika
1/2 cup olive oil
1-1/4 tsp salt
5 tbs wine vinegar
1/4 cup mayonnaise

Garnishes including
1 green pepper-chopped
1 onion-chopped
1 cucumber-skinned, seeded, chopped
4 Roma tomatoes-seeded and chopped
5 slices bread-crusts removed and chopped

Drain tomatoes and reserve liquid (about 1 cup)
Soak bread in water and squeeze out
Chop pepper, cuke, and bread and place in bowl
Mix mayonnaise, vinegar, salt, oil, garlic and spices
in another bowl
Place half of the tomatoes and half of the other ingredients
in the blender, mix vigorously, and pour into saucepan
Repeat with the remaining ingredients
Check the consistency and add the reserved tomatoe juice
to thin. If you still are not satisfied add some water.
Chill at least for 2 hours. Overnight is better
Serve the soup and pass around the five bowls
of garnishes.

5 quart saucepan
5 bowls for garnishes
2 small mixing bowls

This recipe comes from a friend of mine who found
it in Madrid back in 1967 at a restaurant by the
name of Corral de Morales. He likes to make it and
I like to eat it. If you can't find Spanish bread I would
go for chibata.

Serves about six people

Potato Leek Soup (Diana and Hanne)

3 medium leeks-use the white part
1 medium onion
4 medium sized potatoes-we leave the skins on
4 cups of stock
Fat Free 1/2&1/2 (1 to 2 cups)

Chop up onions and fry in Dutch oven until soft using 2 tablespoons of butter.
Cube potatoes and add with stock
Simmer for 15 minutes or until tender
Blend in small parts in food processor
When blended return to large part and add 1-2 cups Fat Free 1/2 &1/2
Salt and pepper to taste

Dutch oven or large soup pot
Food processor
Big spoon

This is a great winter favorite with garlic bread and salad

Pappa Al Pomodora- (Tuscan Bread Soup) Tamar

Loaf of Italian Bread
Several gloves of crushed garlic(at least 3-4 )
Diced fresh tomatoes
Virgin Olive oil
Spicy olive oil
Fresh basil

Soak the bread in water for several hours. The bread should be totally saturated when finished. Combine with all the other ingredients

Bowl, spoon, garlic press

This is translated from Tamar’s “Italian grandma”. Tamar says that it is “really, really, good food!” Tamar has heard that if you cut the center out of the garlic glove then this might help to prevent feeling as garlicy afterwards. When completed this recipe has the consistency of crème of wheat

Ginger-Scented Butternut Squash Soup (Wendy)

2 10 oz packages of frozen cooked butternut squash
4 cups chicken stock, broth, or bouillon
1 cup unsweetened applesauce
2 white potatoes, mashed
1 tsp salt (or to taste)
3 tbsp sugar
1 tbsp ground ginger
several pinches each of nutmeg and white pepper
1-2 tbsp butter (optional)

Combine liquid and frozen squash in the soup pot
Cook over medium heat, spooning the broth over the squash, until the squash has defrosted, about 10 minutes
Add the potatoes, applesauce, salt, sugar, and spices, combine and bring to a boil.
Reduce heat, add butter, cover and simmer gently for 30 minutes
Adjust seasonings

Medium sized soup pot
Blender or food processor (optional)

For a smoother texture, transfer to a blender and blend. I find that blending some of the soup and leaving some with texture results in a satisfying combination.

Very Quick Black Bean Soup (Wendy and Susan)

1 box of Fantastic Foods black bean mix
4 cups chicken broth, bouillon or water
Salsa to taste: I use up to half a jar of medium salsa
(Optional) juice of ½ to 1 lemon

Heat liquid to boiling
Stirring, add back bean mix
Add salsa and lemon juice
Turn down heat and simmer for 10 minutes, stirring and scraping the bottom of the saucepan to prevent sticking
(Optional) Serve garnished with chopped greens, a dairy topping of your choice, grated cheese, corn chips, hot sauce, etc….

Spoon for stirring

This very quick and hearty soup is a favorite for everyone in our family.

Black Bean Soup (Steven and Jessie)

2 cups dried black beans
1-2 Tbs olive or canola oil
3-4 cloves garlic (minced)
3/4 cup chopped red onion
1/2 red pepper diced
1/2 green pepper diced
A few sprigs fresh cilantro, chopped
2 tsp ground cumin
Sea salt and black pepper to taste
Lime juice
Cayenne pepper

Wash and soak beans overnight. Rinse well and cook in 4 cups water (to cover) until soft (about 1 3/4 hour). Add more water if needed.

During last 1/2 hour of bean cooking, prepare garlic and vegetables. Saute onion and garlic in oil until translucent, and then add diced peppers. Cook briefly, adding cumin, sea salt, black pepper, and cilantro.

When beans are soft, add vegetables to beans and simmer till mixture blends.

When serving soup, add a squirt of lime juice and a dash of cayenne pepper. You can also add shredded cheddar cheese on top if you like.

Lentil Soup (Paul and Betsy)

2 cups lentils
8 cups chicken broth
14 ounce can diced tomato
1 tsp dried thyme
cooked brown rice
1 lb sausage (hot)
11/2 tsp balsamic or red wine vinegar

Cook lentils in broth with tomato and thyme until soft, about 30 minutes. Meanwhile, stir fry sausage, onion and garlic. Cut up vegetables as desired. When lentils are done cooking, add sausage and vegetables. Cook until vegetables are tender. Add rice, vinegar, salt and pepper. Note: Rice can be cooked with lentils, just add extra liquid to compensate.

Dutch pea soup (Erwtensoup) (Allen and Nirelle)

1 pig’s trotter and one ear
1 cup bacon cut in squares
4 frankfurters
1 lb potatoes-sliced
1 tsp salt
1 celeriac-diced
1 bunch celery greens
2 leeks-cut up
2 onions

Assuming you have an understanding butcher, please proceed by washing and then soaking 2 cups of split green peas in lots of cold water (say 3 quarts) for 12 hours. Then boil gently for 2 hours in the same water. Add the trotter, ear, and bacon and simmer another hour. Add all the other ingredients except the franks and simmer until everything is done and the soup is smooth and thick. Add the franks for the last ten minutes. The Dutch usually simmer the soup for three hours. The soup should get so thick that when it cools it can be cut with a knife. Like so many good recipes this one is even better when reheated the next day. So cook enough for tomorrow’s dinner.

(CAUTION—this won’t work unless you start preparing at midnight for your next evening meal.)

What distinguishes Dutch pea soup from English or American pea soup are the pig’s trotter and ear, and celeriac. If you can’t find those ingredients, please turn the page for the next soup recipe.

Tomato Rice Soup (Jessie and Steven)

1 clove garlic, finely chopped
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 Tbs flour
¾ cup raw rice
1 28-oz can tomatoes
Salt and pepper to taste
1 Tbsp sugar
1 tsp oregano and 1 tsp basil
3 cups milk, heated
1 Tbsp butter or margarine

Saute garlic, onion, celery, and carrot until onion is well done. Add flour and rice and stir briefly. Add tomatoes, salt, pepper, sugar, oregano, and basil. Cook until rice is done. Add milk and butter and heat but do not boil.

I first made this in the late 70s in College. It’s probably from one of those crunchy granola cookbooks such as Diet for a Small Planet. If you want, use brown rice and whole wheat flour for a true flavor of the times.

Radish Salad or what to do with all the radishes you planted!

8 small radishes
2 Granny Smith apples
2 medium cucumbers
Salt to taste
Pepper to taste
Extra virgin Olive oil or Sunflower oil
1 tsp sugar
2 Tbs vinegar (apple cider or champagne)

Grate radish, apple, and cucumber
Add salt & pepper to taste
Add Olive Oil (2 Tbp Oil per 2 cups grated veggies)
Add vinegar (2 Tbp Vinegar per 2 cups grated veggies)
Add sugar


This is very refreshing in the summer!

courtesy of Rubaiya Amin, member of the Deb & Phil household

Chinese Coleslaw (Diana and Hanne)

2/3 cups toasted almonds
1 cup roasted sunflower seeds
4 sliced scallions
1 bag Coleslaw mix

1/3 cups sugar
1/3 cups rice vinegar
¼ cup canola oil
1/4 cup sesame oil

1 bag Raman noodle soup noodles

Mix first 4 ingredients
Mix dressing up and add
Break up noodles and add


Several family members suggested that this should go in the Galson cookbook

Warm Pumpkin (or Squash) and Chickpea Salad with Tahini (Jessie and Steven)

1 kg pumpkin or squash (eg, butternut), peeled, seeded, and cut up into 3 cm cubes
1 garlic clove, crushed
½ Tsp ground allspice
2 Tbs olive oil
1 small can chickpeas (drained) (or home cooked)
½ small red onion, chopped
4 Tbs chopped fresh coriander (or smaller amount fresh cilantro plus parsley)
Sea salt and pepper to taste

Tahini Sauce
1 garlic clove, crushed to a paste with sea salt
31/2 Tbs fresh lemon juice
3 Tbs tahini paste
2 Tbs water
2 Tbs olive oil

Preheat oven to 425oF. Toss the pumpkin (or squash) with garlic, allspice, olive oil and salt and pepper. Place on a tray in the oven for about 15-25 minutes until soft. Remove and cool.

For the tahini sauce, mix the crushed garlic with the lemon juice and add the tahini. Thin with water and olive oil. To assemble, place the pumpkin, chickpeas, red onion and coriander in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

Roasting pan and serving bowl

From Casa Moro by Sam and Sam Clark (wonderful Mediterranean cookbook!)

Tuesday, November 9, 2010

Tzatziki (Greek Cucumber Yogurt Salad) (Ed and Eva)

1quart of Greek Yogurt (see directions)
1 cucumber
5 cloves of garlic
1 tsp salt
¼ tsp pepper
3 Tbs vinegar
2Tbs corn oil

Instead of Greek yogurt, you can use low fat regular yogurt drained through a paper towel lined colander for about an hour.
Grate cucumber with skin on
Squeeze garlic through garlic press

Mix all ingredients
Chill before serving

Colander for draining yogurt
Garlic Press

This is a refreshing side dish served with many meals in Greece.
All ingredients can be varied in quantity to suit taste.

Phil's Summer Sweet Potato Salad (approved by Wendy and Susan – submitted by Debby and Phil)

4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform large pieces
1/2 red bell pepper, seeded and diced small 1/2 green bell pepper, seeded and diced
small 1/2 large red onion, diced small
4 tablespoons finely chopped parsley. (Note, when available, use several different varieties of sweet potato for a more varied flavor and texture.)

3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
3/4 cup olive oil
4 tablespoons cider vinegar (or Balsamic Vinegar)
1 tablespoon Worcestershire sauce
2 tablespoons lime juice (about 1 lime)
Salt and freshly cracked black pepper to taste
fresh coriander seed
a touch of sugar

1. Plug up your sink and fill it with about 5 quarts of cold water and a couple of trays of ice cubes.
2. In 3 quarts of boiling salted water, cook the pieces of sweet potato until just done, 10 to 12 minutes. Be careful not to overcook. You should be able to pierce them with a fork, but you should still feel some resistance, and the pieces should not fall apart.
3. Remove the pieces of sweet potato from the heat, drain, and immediately plunge them into the ice-water bath. After 30 seconds, drain them again, and put them into a large stainless steel bowl. Add the diced pepper, onion, and parsley.
4. Make the dressing: Place the mustard, ketchup, and garlic in a medium-sized bowl. Whisking constantly, add the olive oil in a slow, steady stream. Add the vinegar, Worcestershire sauce, and lime juice, and mix well. Season with salt and pepper to taste.
5. Pour the dressing over the sweet potato mixture, and toss gently. Serve immediately, or it will keep, covered and refrigerated, for up to 5 days.

1 sink
large pot
large bowl
Knife/chopping board
Medium size bowl
Spoons for tossing
Measuring utensils


This recipe can be found in The Thrill of the Grill, by Chris Schlesinger and John Willoughby.

Really Yummy Vinaigrette (Diana and Hanne)

1/3 cup olive oil
1/3 cup wine vinegar
1 crushed garlic
½ teaspoon dijon mustard
Basil (fresh is best)
Anchovies or anchovy paste

Combine all ingredients
Stir vigorously until smooth

Closed container

wine vinegar and anchovies add a nice flavor

Cucumber Salad (Allen and Nirelle)


Grate peeled cucumber and squeeze out the water. Add yogurt, mint, a bit of sugar, and salt to taste. Serve chilled. Instead of grating the cucumber you can quarter it and slice thinly.

There are many variations on this theme. For example in Cyprus the yogurt is first drained for about an hour to thicken it. And crushed garlic and olive oil are added ingredients. They call it Talattouri and use it as a sauce for fried fish or eat it with crusty bread, fried smelts and celery sticks.

Spicy Indian dishes such as curries are usually accompanied by this refreshing salad.

Asian Chicken Salad (Steven and Jessie)

About 4 chicken breasts (skinless and deboned)
2 oz Chinese rice sticks
1 head (small) shredded lettuce
4 stalks green onion chopped
2 Tbs chopped toasted almonds
2 Tbs toasted sesame seeds

Teriyaki marinade:
¾ cup soy sauce
½ cup sugar
¼ cup sweet rice wine
1 clove chopped or crushed garlic
Small amount of chopped fresh ginger
2 Tbs lemon juice

Salad Dressing:
2 Tbs sugar
½ tsp pepper
¼ cup salad oil
1 Tbs sesame oil
3 Tbs rice vinegar

Marinate chicken for a few hours in Teriyaki sauce (or even better overnight). Remove chicken from marinade and bake at 375o for about 40 minutes until chicken is done. While chicken is cooking, fry rice sticks in hot oil until crispy and set aside.

Place lettuce in large bowl and top with cubed chicken, green onion, almonds, and sesame seeds.

To prepare dressing, stir dry ingredients and vinegar well. Add oils last so sugar will dissolve better.

Add dressing to salad and top with rice sticks.

Dark Meat Chicken with Saffron, Pecans and Dates (a Wendy Galson creation)

3 pounds skinless dark meat chicken parts, on the bone

½ cup olive oil
½ cup white vermouth
2 cloves garlic
½ tsp red pepper flakes
grated fresh ginger or dried ginger

½ cup white vermouth
½ cup brown sugar
½ cup wine vinegar
½ cup capers
1+ cup chopped dates, or any other dried fruits, such as dried cranberries

1 ¼ cup couscous, whole wheat if available
2 pinches saffron threads
1 ¼ cup boiling water
2 tbsp chopped parsley
2 tbsp butter, or less.

½ cup chopped toasted pecans
chopped cilantro

Marinate chicken overnight in olive oil, vermouth, garlic, red pepper and ginger.
Remove from marinade and bake for 30 minutes at 400 degrees in a flat casserole.
Heat vermouth, sugar, vinegar, fruit and capers to boiling.
Separately, add saffron to boiling water and soak 20 minutes.
Melt butter.
Add parsley, salt, pepper and couscous.
Add the saffron water, and allow the mixture to sit, covered, until water is absorbed (around 5 minutes).
Remove chicken from casserole.
Place couscous and fruit solids in casserole and stir into the pan drippings.
Arrange the chicken pieces on top. Pour over ½ of the fruit liquid. Cook for 30 minutes more, adding the remaining fruit liquid at 10-minute intervals.
Top with chopped cilantro and toasted pecans.

Serve with peas and roasted carrots.

Flat casserole
Frying pan
Small sauce pan
Containers for marinating chicken

Adapted from a recipe in the newspaper. Won raves.

Lemon Chicken with Garlic and Potatoes (Betsy and Paul)

10 chicken pieces
1 lemon rind grated
2 Tbsp fresh thyme
2 lbs small potatoes
1 lemon, thinly sliced
12 large garlic cloves, unpeeled
¼ cup olive oil
salt, pepper

Season chicken with salt, and pepper. Toss with lemon rind and thyme. Place in baking dish. Add potatoes, lemon pieces and garlic cloves. Drizzle with olive oil. Bake at 350 degrees, about 45 minutes.

Hearty appetite

Add a vegetable for a one-pot meal!

Pollo Con Naranja (Chicken with Oranges) (Betsy and Paul)

1 3- pound chicken, cut up
1-2 cups chicken broth, as desired
2 Tbs Flour
1 tsp Salt
4 Tbs olive oil
1 small onion, chopped
1 cup orange juice
½ cup raisins
¼ cup almonds, slivered or ground
¼ tsp cinnamon
1/8 tsp cloves

Dust chicken with flour and salt. Saute onions for several minutes then add chicken pieces. When chicken is browned, add remaining ingredients. Cook gently, covered, about 40 minutes until chicken is tender.

Hi-Ho Chicken (Diane)

6-8 chicken thighs

½ Cup Soy sauce – low sodium
1/8 cup brown sugar (optional)
2-3 cloves garlic – crushed
1 tsp sesame oil
1 stalk green onion minced (optional)

1 tube HiHo or Ritz crackers

Mix all ingredients (except chicken crackers) together to form a marinade.

Rinse chicken parts and pat dry. Put in marinade. Leave from 1 hour to overnight.

Pre-heat oven to 375 deg.F

Crush crackers in 2 quart plastic bag.

Drain marinade from chicken, Shake chicken in bag with crumbs.

Lay chicken pieces on rack in roasting pan or tray.

Bake at 375 for approximately 1 hour. Less if in convection oven.

Should expressly sing tunes from sleepy beauty and the seven dwarfs – Hi Hooooo! while preparing this dish.

Moroccan Chicken and Chickpea Tagine (Ed and Eva)

2 Tbs corn or canola oil
2 Tbs butter
1 large onion, thinly sliced
2 cloves of garlic crushed
salt a pinch of nutmeg
1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp black pepper
11/2 to 2 cups tomatoes, drain excess liquid from canned (I don't)
4 cups chickpeas, drain and rinse (I don't)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs or 4 leg-thigh pieces cut in two
chopped cilantro or parsley leaves

Put oil and butter in a large casserole that can be covered later, and turn the heat to medium high. When butter melts, add onion and cook stirring occasionally until softened about 5-10 minutes. Add garlic and spices. Cook ,stirring for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla and bring to a boil. Taste, and add salt if necessary.

Sprinkle chicken with salt and nestle them into the sauce. Cover and adjust the heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to 1 hour. Adjust seasonings, then garnish and serve

Chicken Pandora with Sun-dried Tomatoes and Artichoke Hearts (Betsy and Paul)

½ cup red-wine vinegar
½ cup plus 1 T. olive oil
½ cup fresh oregano
¼ cup fresh parsley, chopped
1 head fresh garlic, peeled and pureed
Kosher salt and pepper to taste
3 bay leaves
1 cup pitted olives, halved
5 lbs boneless, skinless chicken breasts, halved
¾ cup brown sugar
1 cup red wine
8 shallots, chopped
1 T margarine
1 cup sun-dried tomatoes, halved
2 16-ounce cans artichoke hearts, drained

1. In a 9 by 12 inch baking dish, mix together vinegar, ½ cup oil, oregano, parsley, garlic, salt, pepper, bay leaves, and olives. Marinate chicken overnight in refrigerator.

2. Sprinkle with brown sugar and red wine. Bake for 1 hour, covered, at 350 degrees. Cool.

3. Remove chicken and cut into bite-size chunks and return to dish.

4. Sauté the shallots in margarine and remaining oil. Add tomatoes and artichoke hearts.

5. Pour sun-dried mixture over the chicken and reheat in 350 degree oven for about 15 minutes. Discard bay leaves and serve.


One time, I did not have red wine, so I used white wine vinegar and white wine-superb also. I usually use a little less sugar and have been known to use white onions if shallots did not make it into my shopping bags.

from Jewish Cooking in America, Joan Nathan

Turkey Chestnut Stuffing (Caroline and Dan)

1 lb peeled chestnuts, cooked and very finely chopped
1 large onion, finely chopped
The liver from the turkey, chopped small (this ingredient is optional)
4 oz smoked streaky bacon (we think this is normal American bacon), finely chopped
1 oz butter
4 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
¼ teaspoon ground mace
8 oz best-quality pork sausage meat, or finely minced pure pork
1 egg, beaten
Salt and freshly milled black pepper

Melt the butter in a large frying pan and cook the onion, bacon and chopped turkey liver for 10 minutes or so, until the onion looks transparent and everything is tinged gold at the edges. Now tip the contents of the pan into a large mixing bowl and add all of the remaining ingredients. Season with salt and pepper, and mix thoroughly.

Put stuffing in neck end of turkey and secure skin with skewers.

In 2003 we celebrated Thanksgiving with Allen and Nirelle. Allen asked for Caroline’s turkey chestnut stuffing recipe – so here it is. When Caroline was a child, part of the run up to Christmas was sitting around the kitchen table peeling piles of chestnuts. Now we can buy them ready peeled and vacuum packed, and as we take advantage of this “progress”, our children will not have this memory.

This is the old-fashioned way to prepare a chestnut. Make a slit in the outer skin of the chestnut with a sharp knife. Place chestnuts in a pan of boiling water for 3-5 minutes. Lift out a few at a time and peel off both the brown and inner skins, making sure that you remove all those fiddly bits of the inner skin.

Duck, Chinese Style (Ed and Eva)

Red wine
Soy sauce
Salt and pepper

Small white onions
Pitted prunes

Duck coating:
3 Tbs Soy sauce
2 Tbs honey
¾ cup orange juice
¼ cup rice vinegar
(usually too much liquid, recommend reducing the amount of vinegar and orange juice)

Duck Preparation: Remove duck giblets, freeze and save for future soup. Save the liver. Serve lightly salted & fried for a high cholesterol, simply delicious cracker snack when served with sherry, in front of a fire while listening to beautiful music.

Duck Drying: The night before the meal is to be served, separate the skin from the flesh, using a very sharp small knife. Do not pierce the skin. Use you finger inserted between the skin and flesh to complete the task. Dry the duck inside and outside with paper towels. Paint the inside with red wine into which salt and pepper has been mixed. Paint the outside with soy sauce. Hang the duck in the cellar. I use a string tied under the wings and connected to an electric conduit in the basement joist space. Every serious duck cook should have a permanent duck string hanging in the basement for this significant step. Place a pan under the duck to catch the drippings. I like to check the duck before I go to bed to be sure no one has spirited the duck away and that the drippings go in the pan and not on the floor. Next morning the duck skin will be dry.

Coating: mix soy sauce, honey, orange juice, and rice vinegar (refer to Joy of Cooking, pg 621.)

Baking: Place duck on rack in pan with two cups water to prevent fat from smoking. Pick a small rack so if you are baking potatoes they can sit in the fat and not be raised above it on the rack. This will impart a nice brown color to the potatoes. Stuffing can be added at this point. Set in lower part of oven. Bake @ 425oF, breast up 20 minutes and breast down 20 minutes. Remove duck from oven. Remove the fat with a baster. Do this several times so the duck does not smoke or juices overflow in the pan. Using a sharp short knife cut slits through the skin without piercing the flesh. Do this where the fat is thickest. The purpose is to provide an easy way for the fat to escape. Continue cooking at a reduced oven temperature of 350oF. The total oven time, including the first 40 minutes is 2 hours. Alternate breast up and down at about 20 minute intervals. If the skin is getting too dark, build an aluminum foil tent over the bird. After removal from the oven, allow the juices to redistribute for 10 minutes before carving.



Thanksgiving Turkey (Ed and Eva)

About Size.
A 20# turkey served 21, subsequently 12, then two for a total of 35 people meals. It is always nice to have a second big meal including the turkey, stuffing, and gravy. After the 2006 Thanksgiving repast, we checked these figures by weighing the after dinner weight of the turkey remains and found that with 20 people eating the turkey, 7 pounds remained which works out to 0.65#/person eaten. If you subtract those little people and severely dieting adults who barely touch the turkey, the amount consumed by “eating guests” was 0.75#/person.

Salt and Pepper

Stuffing (see recipes in Bread section)

Pan drippings from turkey
4 cups chicken broth/turkey gravy/giblet soup
3 Tbs fat from turkey or vegetable oil or butter
3 Tbs flour

About sewing the turkey.
Tying the legs was required to prevent them from projecting beyond the pan. Loosely tie the legs. If you tie them tight to the body, the dark meat, which takes more time to cook than the white meat, will be underdone. Pin the cavities closed.

Wash and dry the turkey. Rub the bird with a mix of oil, salt, pepper. Expose the bird to room temperature for 30 minutes before putting in the stuffing, which should be at room temperature.

Cooking time and temperature
Heat oven to 450F. Cook turkey at this temperature for 15 minutes, then turn oven to 350F and cook at that temperature for the rest of the time.

The table below lists cooking times for different weights:

12-14 # 3 to 3-3/4 hrs
14-18# 3 3/4 to 4-1/4 hrs
18-20# 4 1/4 to 4-1/2 hrs

Add 15-20 minutes if turkey is stuffed.

Cover with foil or cloth till the last hour. Baste frequently. However, basting is not always required. The last turkey, a Plainville Farm fresh turkey, came with instructions that basting was not required. After two hours, remove the drippings from the pan. Let the fat rise to the top and remove it. Use the defatted liquid for gravy.

Measure the turkey and stuffing temperature with a thermometer. Stuffing is done @160F, bird @170F. After the bird is completely cooked, it should be covered with aluminum foil and allowed to rest for 20-30 minutes before carving. This will result in a 10F rise in temperature as the warmer outer layer evens out the temperature within the bird. Take this temperature rise into consideration when measuring the temperature of the bird.

If there are not enough drippings, use butter or some of the liquid prepared for the gravy. The liquid poured over the turkey will be recovered when gravy is made from the dripping in the pan while the cooked turkey is resting for a half-hour after removal from the oven. Cook the giblets to make soup. Use part of this for making the gravy and part could be used for the stuffing.

Melt the butter, add flour while continuously stirring over a small flame. After the mixture is smooth, add the liquids and giblets. Stir until mixture boils. When the turkey is resting add the pan dripping to the gravy. We have augmented the gravy with Plainville Farms Gravy, but it is not as tasty as chicken stock. The object is to have enough gravy for subsequent meals. In 2008 the kosher turkey had little fat which makes extra gravy even more desirable.

Chicken Satay (Paul and Betsy)

1 lb boneless chicken breast

1 sm. onion, finely chopped
2 garlic cloves, crushed
1 inch fresh ginger, finely chopped
4 Tbs soy sauce
1 tsp coriander
2 tsp brown sugar
2 tsp lime juice
1 Tbs vegetable oil

Peanut Sauce:
11/4 cups coconut milk
4 Tbs crunchy peanut butter
1 Tbs Thai fish sauce
1 tsp lime juice
1 Tsp chili powder
1 Tbs brown sugar
salt and pepper

Lime wedges

Step 1: Soak bamboo skewers, if using, for 30 min. Cut chicken into thin strips. Blend marinade ingredients together. Stir with chicken, cover with plastic and refrigerate for 2 hours, turning occasionally.

Step 2: Make the peanut sauce. Blend coconut milk with peanut butter, fish sauce, lime juice, chili powder and sugar. Cook gently for 5 min, then season with salt and pepper.

Step 3: Thread chicken onto skewers. Cook for 8-10 min. in broiler or barbeque, turning and brushing with marinade. Garnish with cilantro and lime wedges and serve with sauce.

-from simple thai & Chinese step by step

Salsa Couscous Chicken (Ed and Eva)

3 cups hot cooked couscous
1Tbs olive or other oil
1/4 c coarsely chopped almonds
2 minced garlic cloves
8 skinless chicken thighs
1 cup garden pepper or chunky salsa (use crushed tomatoes)
2 Tbs dried currants
1 Tbs honey
3/4 tsp cumin
1/2 tsp cinnamon

While couscous is cooking, heat oil in large skillet over medium heat until hot. Add almonds & cook 1-2 minutes until golden brown. Remove almonds and add garlic . Cook and stir for 30 sec. Add chicken & cook 4-5 minutes or until browned turning once. Combine tomatoes and remaining ingredients except almonds & mix well. Add to chicken and cook 20 minutes or until chicken is fork tender, stirring occasionally. Stir in almonds. Serve over couscous

Serves 4

Blackcurrant Chicken (Deb and Phil)

1 jar blackcurrant jam
equivalent amount of catsup
equivalent amount of cream sherry
Chicken pieces (I usually use “on the bone”)

Mix the jam, catsup, and cream sherry together in a sauce pan (To measure just empty the jar of jam and refill with catsup, and then sherry). Place chicken pieces into pan skin side down. Cover with some of the sauce. Cook at 350 ˚F for 45 min basting with the reserved sauce every 15 min. Then flip chicken pieces over and broil 15’, basting with sauce every few minutes. Serve with rice.< Comments
Very delicious, but cleaning the pan afterwards isn’t easy!

Lemon/lime Marinade for Boneless Chicken Filets (Diana and Hanne)

crushed garlic
1/2 cup brown sugar
3 Tablespoons good mustard
1/4 cup cider vinegar
juice of lime and lemon
6 Tablespoons olive oil

Marinate chicken overnight

Lemon Chicken (from Ed’s podiatrist) with additions and comments

1 skinless boneless chicken breast cut into 1” cubes and lightly floured
3 Tbs olive oil
1 clove of minced garlic
Juice of 1/2 lemon
1/2 c chicken bouillon
1/2 c white wine
1 Tbs parsley

Brown chicken in oil and garlic. Add lemon juice, bouillon, white wine, and parsley.

Serve over fresh pasta.

The Windle-Galson Chicken Snakes

6 boned and skinned chicken breast halves, cut into long strips each about ½ inch wide, or precut chicken tenders
1 tablespoon brown sugar
1 tablespoon curry powder
½ cup soy sauce
2 tablespoons peanut butter; any kind will do
½ cup fresh lime and/or lemon juice
2 pressed garlic cloves
crushed dried red chili peppers to taste

Combine all ingredients except chicken to make marinade
Thread the chicken pieces on bamboo skewers, one or two pieces per skewer, weaving skewers in and out of the meat lengthwise to create a serpentine design
Marinate the skewered chicken for at least two hours, or as long as overnight
Cook over medium hot coals or under a broiler, turning several times and basting with the marinade, until crispy on the outside but still moist inside, about 6 to 8 minutes.

Bamboo skewers
Charcoal grill or broiler

Serve with couscous and curried carrots or a salad. Garnish with fresh cilantro leaves. The marinade is also good on larger pieces of unskewered boneless skinless chicken breast.

(adapted from Chicken Sate with Peanut Sauce from Chicken by James McNair; Chronicle Books, San Francisco, 1987.)

Betsy’s Fried Chicken

Chicken breasts
Breadcrumbs (try the oriental crumbs)

Flatten chicken breasts with the back of a knife, as grandma did, or with the flat side of a mallet. I cheat and slice them in half to make them thinner. Dip into milk, then flour, then egg, then breadcrumbs. Fry!

This recipe for fried chicken is quite basic, but I thought I’d include it because I learned how to make this from my grandmother Greta Moster, while visiting her in Israel. Whenever I prepare this I am right back in her kitchen watching her cook. I cook it frequently because it’s one of those dishes that everyone loves.

Pasta with Creamy Pumpkin Sauce (Steven and Jessie)

About 10 oz angel-hair or thin spaghetti (can use multigrain if desired)
1 shallot
3 cloves garlic
2 sprigs sage leaves
1-2 Tbs olive oil
¾ cup canned pumpkin puree
¾ cup chicken broth
½ cup low-fat milk
Kosher salt
Black pepper
¼ cup grated parmesan

Cook pasta according to package directions. Mince the shallot and garlic, finely chop the sage.

Heat the oil in a large saucepan and add the shallot and garlic; cook for about 3 minutes, stirring until they have softened. Add the pumpkin, chicken broth, milk and half of the sage. Reduce the heat and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper; keep warm on the lowest setting.

Drain the pasta and add to the sauce, then add 2 Tbs of the cheese and mix well. Divide among the individual plates and sprinkle with the remaining 2 Tbs of cheese and the remaining sage.

Can also add some toasted chopped walnuts. It’s a nice post-Thanksgiving dish and a great way to use any leftover pumpkin.

Pesto Lasagne (Hanne and Diana)

1 cup pesto sauce (If homemade, use less oil than usual. If store-bought, drain off any oil from the top)
2 cups Bechamel Sauce—
½ stick butter
2 cloves peeled garlic, cut in half
¼ cup flour
1 ½ tsp. salt
lots of freshly ground pepper
a pinch nutmeg
2 cups whole milk or ½ and ½, heated in microwave (not boiled)
¼ cup white wine.
Melt butter and whisk in flour. Gradually add milk to the butter/flour mixture. Let bubble, whisk, then lower heat and cook for 10 minutes, whisking occasionally. Add wine.

Lasagne noodles, cooked till just tender. Fresh is best! -use the Barilla no-boil lasagna noodles, since they’re thinner. Dunk the noodles in boiling water for a minute to soften slightly. They’ll cook more when the lasagna is in the oven, but since you don’t use as much sauce as in American-style lasagna, they can dry out without this step. (You can do this the day before—just roll the cooked pasta up in kitchen towels jelly-roll style, put in a large Ziploc, and refrigerate. Let come to room temp before assembling lasagna.)

1 ball fresh mozzarella. Avoid the pre-shredded packaged stuff
¼ cup freshly-grated Parmesan cheese

When making sauce- You can make this the day before and gently reheat before using. You may need to thin it with a bit more milk, since it thickens as it stands. Don’t try to use it if it’s cold, or you won’t be able to spread it over the pasta

1. Dunk pasta in boiling water until just tender—no more than 2 minutes. Lay onto a few
2. Meanwhile, make the bechamel sauce, as detailed above.
3. Bechamel sauce- Melt butter, add garlic, spices, gradually flour and add milk, cook for 10 minutes
4. Then stir in the pesto.
5. Shred the mozzarella.
6. Butter a lasagna pan. Pour a thin layer of sauce onto the bottom.
7. Place a layer of lasagna noodles onto the sauce
8. Spread on a thin layer of sauce.
9. Sprinkle with a bit of mozzarella, then a bit of parmesan.
10. Repeat layering pasta, sauce, cheese until you have 3 or 4 layers. You may have leftover sauce, which is great tossed with pasta as a Cook’s Treat.
Bake in a 400 oven for 20-30 minutes, or until golden on top. Let rest for 10 minutes before slicing. Even better the next day! If there’s excess oil on top, blot with paper towels to remove

Heavy pan for sauce
Large oven proof pan to bake it all in

This is northern Italian lasagna. The layers are very thin, with the filling acting more as a condiment to the pasta. Do not overload the layers with sauce and cheese, or it’ll get heavy. You want this to be thin and delicate. I often double this recipe. This freezes well, if you only bake it for 15 minutes, then cool, cover well, and freeze. To reheat, place frozen pan in a 400 oven until hot and lightly browned.

Fettuccine with Prosciutto, Goat Cheese and Spinach (Ed and Eva)

1 cup dry white wine
2 Tbs minced shallots (can use a small onion)
5 oz goat cheese at room temp
Salt & pepper
1/8 tsp red chili flakes
1/3 lb dry fettuccine
¼ lb proscuitto, shredded
1 Tbs olive oil
1/2 lb fresh baby spinach
2 Tbs chopped fresh basil

In a medium saucepan combine the wine and the shallots or onions. Over high heat, reduce the liquid by half. Whisk in the goat cheese until the mixture is smooth, season with salt and pepper and the chili flakes and set aside. Meanwhile, cook the pasta in boiling salted water, and drain. In a saute pan, heat the oil, and add the proscuitto. After this is warmed add the spinach, and sauté until wilted, about two minutes. In a large bowl, combine the pasta with the goat cheese sauce and add the spinach and proscuitto. Serve in warm bowls topped with basil.

Saute pan for cooking pasta, serving bowl big enough to hold all the ingredients

This recipe actually calls for sautéed chicken breast cut into strips instead of the proscuitto, but it tasted very bland that way. With the proscuitto it has some zip.

Fresh Pesto (Diana and Hanne)

2 cup fresh basil
½ cup olive oil
1 garlic clove
1 teaspoon salt
¾ grated fresh parmesan cheese
½ cup fresh parsley
2 teaspoons butter
3 tablespoons pine nuts/walnuts
3 tablespoons cottage cheese

Combine all ingredients in food processor
Use food processor and blend ingredients until smooth
Pour mixture over pasta

The cottage cheese makes a creamier taste

Pepperoni Pasta (Jessie and Steven)

A few Tbs olive oil
Spinach leaves well washed and chopped
5-6 slices pepperoni, chopped
4 plum tomatoes, chopped
2 cloves of garlic, crushed
Small amount of cubed feta cheese
Salt and fresh ground pepper
Toasted pine nuts
Spaghetti or other pasta

Cook garlic in olive oil in a large frying pan. On high heat, add spinach until wilted. Add pepperoni and cook briefly until pepperoni is a little crispy. Add chopped tomatoes and simmer about 5 minutes.
Season to taste with salt and pepper. Toss with hot pasta and cheese. Top with pine nuts.

Serve over pasta of your choice

This is fast and kids usually like it.

Pasta Puttanesca (Ed and Eva)

1/2 c. olive oil
4 cloves of garlic, crushed
1 jar(2.5 oz) capers
1 can anchovy fillets
1 35 oz can plum tomatoes
1 1/2 c pitted black olives, chopped
fresh ground pepper

Place oil, anchovies, garlic in saucepan. Mash to a paste
Add the tomatoes, capers, olives.

Stir & heat to simmer over medium heat. Reduce heat to low and
simmer uncovered for 1 hour, stirring occasionally.
Season to taste with pepper

Serve over spaghetti

Pasta Primavera (Ed and Eva)

4 TBS butter
Red pepper flakes
Broccoli florets
1/2 cup olives
1 green onion
1/2 c parmesan
6 oz linguini
1/2 red pepper
Fat free 1/2 & 1/2
3/4 c mushrooms

Cook broccoli florets 1 min in microwave
Melt 4 TBS butter and cook red pepper and mushrooms briefly add a few red pepper flakes
Add 2 TBS flour, then 1 cup 1/2 & 1/2.
grate in nutmeg

Meanwhile cook the pasta. Add drained pasta to sauce with vegetables. Add Parmesan

Macaroni and Cheese-Lower Fat (David and Diane)

1 ½ cup 1% cottage cheese
1 ½ cup buttermilk ( I make this up from the dried kind which seems to last forever in the ‘fridge)
1 tsp dried mustard or 1 Tbs Dijon mustard
pinch cayenne
¼ tsp nutmeg (fresh ground if possible)
½ tsp salt
¼ tsp ground black pepper
¼ cup grated onions
10 hydrated sun-dried tomatoes - chopped
1 cup grated extra-sharp Cheddar cheese
½ pound UNCOOKED elbow macaroni
2 Tbs finely grated parmesan or romano cheese
¼ cup bread crumbs

This is faster than the traditional M&C, and better for you too! Made with UNCOOKED macaroni. Neat!

Preheat oven to 375 deg. F.

Prepare a 9-10 inch square baking pan with light coating of olive oil or cooking spray.

In a blender (too wet for food processor) combine cottage cheese, dry buttermilk powder and appropriate amount of water, mustard, cayenne, nutmeg, salt, and pepper until smooth

In a large bowl combine pureed mixture with the onions, cheddar cheese, sun dried tomatoes and uncooked macaroni. Stir well. Pour mixture into the baking dish. Push any tomato parts down with a chop stick so they are not sticking out.

Combine parmesan cheese and bread crumbs and sprinkle over the top. (Can use grape nuts as a replacement for bread crumbs too)

Bake for about 45 minutes, until topping is browned and center is firm.

Gnocchi with Gorgonzola (Ed and Eva)

3 Tbs unsalted butter
1/2 lb mild Gorgonzola cheese ( I used Blue Cheese)
3/4 cup heavy cream
1lb pasta or 1 1/2 lb gnocchi
(I use fat free 1/2&1/2)
1/2 tsp salt
1/2 cup freshly grated Parmesan cheese
freshly ground pepper
1Tbs chopped parsley
1/8 tsp freshly grated nutmeg

Melt butter in a large saute pan set over low heat. Add cream, salt, pepper and nutmeg. Heat gently. Cut Gorgonzola into little chunks, add to cream mixture, stirring until melted. Remove from the heat.
Cook pasta or gnocchi in a large quantity of boiling water. Drain when al dente. Then add pasta or gnocchi to sauce, and toss over low heat until evenly coated. Serve immediately with a sprinkling of parsley and parmesan cheese to pass at the table. Enjoy!!

The recipe comes from a book called "Ciao" by Nancy Radke (Ed and Eva)

Turkey, Feta and Herb Burgers (Wendy and Susan)

-About 1 pound ground turkey
-4 to 6 ounces feta cheese, patted dry and crumbled
-2 to 4 spring onions or scallions, finely chopped (chives also work)
-Scant ¼ cup (or less to taste; the recipe calls for 1 tablespoon, but we use more) finely chopped fresh mint, basil or coriander leaves. If not available, use the contents of one or more mint tea bags.
-Pinch ground cinnamon
-Pinch ground allspice
-Freshly ground black pepper and salt if desired, to taste.

1. In a bowl, mix together the turkey, feta, onion, herbs, spices salt and pepper until thoroughly combined. Divide the mixture evenly into 4 or 6 portions. Gently pat each portion into a flat patty.
2. In a large skillet over medium-high heat, heat about 1 tablespoon of oil. Reduce heat to medium and add as many patties as will fit in the skillet without crowding. Cook, turning once, until browned and cooked through, about 5 to 7 minutes per side. There should be no trace of pink.

Skillet (we prefer cast iron)

The recipe in the paper calls for broiled sandwich or hard rolls, split. We eat the burgers without bread, with roasted vegetables. They are moist and tasty, rivaling beef burgers for taste and tenderness. A great way to use garden mint!

(makes 4 to 6 servings)

Lamb Curry - courtesy of Rubaiya Amin, member of the Deb&Phil Household

4 lbs together Lamb shank, breast, chop with bone (or stew meat)
Flour for dredging (~2 cup)
Salt to taste
1/2 cup Oil
4 Onions chopped
2 Tbs Garlic grated
1 Tbs Ginger grated
1 tsp Fenugreek seeds
5-6 Whole peppercorns (optional)
2 Bay leaves
4 Cloves
2 small Cinnamon sticks
3 Tbs Curry powder
1 Tbs Garam masala
1 Tbs Ground cumin
1 tsp Paprika
2 x 8 oz can tomato sauce (Hunt’s)
cilantro for garnish

Cut shank, breast, chop into ~1-2” x 1-2” chunks and mix together
Drudge in flour + paprika, salt, and pepper
Brown in oil & let sit

Heat oil with a few seeds of Fenugreek, some whole peppercorns, 2 bay leaves, cloves, & cinnamon stick-break in 2. Add ginger, garlic, onions to the oil -> Fry until golden
Add curry powder, garam masala, ground cumin, and paprika
Mix well
Add tomato sauce
Add salt to taste
Throw in the lamb & simmer for 5 min
Add 16 oz water or more if cooking with potatoes
Cook on medium heat at least 1 hr
(might need to add more water along the way)
Garnish with cilantro before serving

Big stew pot
Spoon to stir

6-8 servings

Can throw in some potato ~20 min before done. Serve with steamed white rice and side salad.

Chili- With or Without Meat (Diana and Hanne)

Crushed garlic
Ground turkey or ground meat
And kind of vegetables that you like –zucchini, eggplant, parsnip, mushrooms, red pepper
8 oz. can of tomato sauce
Large can of diced tomatoes
can of kidney beans
1 teaspoon each of cumin, chili powder, red pepper

fry onion, garlic and ground turkey(if you use it)
Add everything else
simmer for 2-3 hours

Dutch oven pot

This is very easy and the amounts are for someone who doesn’t like spicy foods at all, so everyone should adjust the spices

The Windle/Galson Chili, adapted from Craig Claiborne’s The New York Times Cookbook

3 Tbs olive oil
1 large onion, minced
2 cloves garlic, minced
1 pound ground meat (optional) (beef or turkey are both good)
3 cups water
1 large can of tomatoes, with water, blended
1 green pepper, minced
½ tsp celery seed (when we have been out of celery seed, we have added a stalk of chopped celery to the vegetable mix)
¼ tsp cayenne
1 tsp cumin seed, crushed
1 bay leaf
2 Tbs chili powder
½ tsp basil
1 tsp salt
2 large cans of chili beans, any variety (we use a combination of black, red, pinto, or whatever we have on hand)

Saute onion and garlic in olive oil. Add meat if using meat. Brown. Add green pepper. Add all spices and mix well. (We use more than the amounts indicated of all the spices except the celery seed; you can find your own quantities based on your taste.) Rinse the beans in a colander until all the foam runs off and the draining water runs clear. (This makes the beans more digestible). Add all other ingredients to the spiced vegetable mixture. Bring to a boil, uncovered. Turn down to a moderate simmer and simmer uncovered for about 2 hours, or until the desired thickness, stirring regularly. (We find that a higher-than-low simmer makes for a thicker and tastier chili.)

Heavy saucepan
Wooden spoon

Can be served with:
• brown rice, grated cheddar, avocado, and the greens of your choice
• in a tortilla
• with hot sauce
• with fresh chopped coriander leaves
• with yogurt cheese
• or plain in a bowl

Plum-Glazed Ribs (Steven and Jessie)

2/3 cup store-bought plum sauce (in Asian section)
2 Tbs soy sauce
2 Tbs hoisin sauce
2 Tbs dry sherry
1 Tbs minced ginger
2 large cloves garlic, minced
1 rack (about 3 lbs) baby back ribs
2 scallions, sliced

In small bowl, combine 1/3 cup plum sauce, soy sauce, hoisin sauce, sherry, ginger, and garlic. Cut ribs into thirds. Place in resealable plastic bag. Pour in plum sauce mixture, seal, and refrigerate overnight. Remove ribs from bag and discard marinade.

Heat oven to 350o. Place ribs on grill pan. Baste with half of the remaining plum sauce. Roast 1 hour turning once. Increase heat to broil. Baste ribs with remaining plum sauce. Broil 2 to 3 min. Remove from oven and sprinkle with scallions. Let stand 5 to 10 min before slicing.

Small bowl, grill pan

Instead of broiling, you could place on a grill for a few minutes.

Twice Cooked Pork (from Sunset Wok Cookbook) (David and Diane)

1 pound lean boneless pork in as few pieces as possible
1 Tbls dry sherry
1 thin quarter size slice of fresh ginger root – crushed with the side of a cleaver
3 green onions
1 tsp. hot chili sauce (Cajun style), or 1 small dried hot red chile, crumbled
4 tsp. Hoisin sauce – Asian food section
1 Tbs Soy sauce
1 small red bell pepper,
1 small green bell pepper
Small bunch thin asparagus (in season)
3 Tbs oil
2 cloves garlic crushed
1 tsp. minced ginger

1. Place pork, sherry and ginger slice in a 2-quart pan. Add enough water to just cover the meat. Cut one of the green onions into about 4 pieces and add to pan. Bring to simmer, cover, and simmer until meat is tender when pierced (about 45 minutes)
2. Start the rice cooking.
3. Cut up the peppers into 1” squares. Remove skin from garlic. Cut the other green onions into ¾ inch length. Okay to use most of the green part if it’s not tough.
4. In a bowl combine the chili sauce, Hoisin sauce, soy sauce.
5. Remove the pork from pan and slice it across grain into 1-inch slices.
6. Put a wok over high heat, add oil when hot. After oil is heated, add bell peppers and asparagus (if in season) and stir fry until cooked to your satisfaction. Add a few drops of water if wok appears dry. Sprinkle with salt once when done, and remove from the wok.
7. Add a bit more oil to the wok and let it heat. Swirl around. Add garlic, and minced ginger, then quickly add the cooked pork and stir-fry for about 1 minute until pork has been browned slightly. Add bean sauce mixture to the wok and toss until pork is coated with sauce. Add in cooked bell peppers and remaining green onions. Stir from 30 seconds to a minute and serve immediately.

2-quart sauce pan

The pork in this spicy Szechwan dish is actually cooked twice – first simmered, then quickly stir fried. You can do these tasks on separate days, but you don’t have to. The key is the mixture of sweet and hot sauces and proper stir frying technique. This is a great dish for frozen pork. Makes 3-4 servings. Serve with steamed rice.

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