Kosher Once A Month Cooking II: The Recipes

Carrot Kugel

Ingredients:

• 3 cups grated carrots
• 1/2 cup sugar
• 1/3 cup oil
• 1 cup flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3 eggs

Directions:

• Mix all ingredients well. Pour into greased 9×13 pan and sprinkle top with cinnamon and sugar.
• Optional topping: mix ground walnuts (leftover from Orange Walnut Cake) with cinnamon and
  sugar
• Bake at 350° for 45-55 minutes.

Zucchini Kugel

Ingredients:

• 6 medium zucchini, quartered & sliced
• 1 medium onion, chopped
• 1 cup flour
• 1/2 teaspoon baking powder
• 1-2 tablespoons onion soup mix
• 4 eggs
• 1/2 cup oil
• salt & pepper

Directions:

• Mix all ingredients.
• Bake, uncovered, in a greased 9×13 pan at 350 degrees for 1 1/2 hrs or until set & golden brown

Mushroom and Scallion Stuffed Chicken

(From Barefoot and Cooking)

Ingredients:

• 8 oz crimini or button mushrooms, sliced
• 4 scallions, chopped
• 1 lb of boneless skinless chicken breasts
• 1 cup panko breadcrumbs
• 1 tbsp toasted sesame seeds
• salt and pepper to taste
• 1/2 tbsp olive oil

Directions:

• Heat oil in a frying pan over medium flame.
• Add mushrooms and scallions and cook 10 minutes.
• Add salt and pepper to taste.
• Meanwhile butterfly chicken breasts and cut each breast into 2 long parts. Place each breast in between 2 pieces of parchment paper and pound until thin.
• Divide the mushroom & scallion mixture evenly among the chicken and spread it on top of the chicken in a thin layer.
• Beginning at bottom, carefully roll the chicken up so that the stuffing does not fall out. Dip into breadcrumbs to coat.
• Place in a large baking dish. Cover. Bake at 350 for 40-45 minutes until done.

Vegetable Soup

From Healthy Eating for Ordinary People healthyeatingforordinarypeople.com)

Ingredients:

• 1 yellow onion, chopped
• 3 carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 parsnip, peeled and chopped
• 1 whole head of garlic, unpeeled and left whole
• 1 teaspoon salt
• 1/8 teaspoon paprika (mostly for color!)
• 3 bay leaves
• 1/4 cup pearled barley
• 1/4 cup brown or green lentils

Directions:

• Put all ingredients in a medium soup pot.
• Cover with water and bring to a boil. Lower the heat to a simmer and cook for about three or four hours (more is fine; less isn’t).
• Check on the soup from time to time and add water if needed.

Lentil Soup

From More Quiche Please

Ingredients:

• 10 cups water
• 1 cup red lentils
• 1 cup brown lentils
• 3 medium carrots, peeled and sliced
• 4 tabelspoons vegetable soup mix
• 2 teaspoons garlic powder
• 1 teaspoon dried parsley
• freshly ground black pepper, to taste

Directions:

• Place all ingredients in a large soup pot and bring to a boil.
• Reduce to a simmer, cover, and cook for 1 hour, stirring occasionally.

Apple Kugel

Ingredients:

• 1/4 cup oil
• 1 cup applesauce
• 5 eggs
• 1/4 – 1/2 cup sugar
• 1.5 cups flour
• 1 tsp vanilla
• cinnamon
• 5 apples, sliced

Directions:

• Mix the batter.
• Pour enough batter to just cover the bottom of a 9×13 pan.
• Layer sliced apples over the batter.
• Pour the rest of the batter over the apples.
• Bake at 350° until top is browned, about 45 min-1hr.

Broccoli Kugel

Ingredients:

• 40 oz. frozen chopped broccoli, cooked and drained
• 2 tablespoon onion soup mix
• 6 eggs
• 6 tablespoons mayonnaise
• 6 tablespoons flour

Directions:

• Grease and put into 2 8×8 pans
• Bake for 1 hour at 350°

Maple Glazed Chicken

From Food.com

Ingredients:

• 8 skinless chicken thighs or 8 boneless skinless chicken thighs, all visible fat removed
• 6 tablespoons pure maple syrup
• 6 tablespoons reduced sodium soy sauce
• 2 tablespoon lemon juice
• 2 garlic cloves, minced ( medium sized)
• 3 teaspoons minced fresh ginger
• 1/2 teaspoon fresh ground pepper
• 2 dash cayenne pepper (optional)

Directions:

• Mix together all ingredients and store in freezer bag.
• When you are ready to prepare, defrost the bag, then remove the thighs from the marinade.
• Grill, broil or cook until juices run clear.
• Place the marinade in a small sauce pan over medium heat and bring to a boil.
• Reduce temperature to a low simmer and cook for 3 to 5 minutes.
• Generously brush the chicken with the sauce and serve.

Cranberry Chicken

From Freezer Friendly

Ingredients:

• 8 pieces chicken
• 2 tablespoon Soy Sauce
• 1 cup Cranberry Sauce
• 1/2 cup Orange Juice
• 1/4 teaspoon Cinnamon
• 4 tablespoons oil

Directions:

• To freeze: Mix together all ingredients and store in 1-2 freezer bags.
• To serve: Defrost. Cook until juices run clear.

Orange Walnut Cake

From Whole Living

Ingredients:

• 1/2 cup olive oil, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 cup walnuts
• 1 tablespoon freshly grated orange zest
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup packed light-brown sugar
• 3/4 cup fresh orange juice
• Confectioners’ sugar for garnish

Directions:

• Preheat oven to 375 degrees.
• Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan.
• Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
• In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts.
• Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
• Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.
• Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
• Before serving, dust cake with confectioners’ sugar.

Quinoa, Black Bean & Corn Salad

From Norene’s Healthy Kitchen by Norene Gilletz

Ingredients:

• 4 cups vegetable or chicken broth (I use water with soup mix)
• 2 cup quinoa
• 2 can black beans, drained & rinsed
• 2 cup corn kernels
• 2 red pepper, chopped
• 8 scallions, chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (or to taste)
• 6 – 8 tablespoon lemon or lime juice (preferably fresh squeezed)
• 6 to 8 tablespoon extra virgin olive oil
• salt & freshly ground black pepper

Directions:

• Cook quinoa according to package directions in broth. Once quinoa is cool add remaining ingredients.
• On serving day add chopped fresh cilantro or parsley.

Cinnamon Swirls

Ingredients:

• 2 pie crusts
• 1/4 cup oil
• 1/4 cup sugar
• 1 teaspoon ground cinnamon

Directions:

• Allow pie crusts to sit out 10-15 minutes to soften.
• In a small bowl mix together the sugar and cinnamon.
• Lay pie crusts out on a cookie sheet.
• Brush oil over pie crust.
• Use cinnamon/sugar mixture and sprinkle over entire pie crusts.
• Roll pie crusts.
• Cut slices and set on cookie sheet to bake.
• Bake at 425° for 15-20 minutes or until dough is cooked and slightly browned. Cool.