Recipes

Carrot-Ginger Soup

January 15, 2013

Parve

Ingredients:

2 Tablespoons Olive Oil

1 Large Onion, diced

2 Cloves Garlic, minced

1/4 Cup Fresh Ginger (may use ginger paste)

1 Lb. Carrots, peeled and chopped

4 Cups Broth

1 Tablespoon Honey

1/2 Cup Light Coconut Milk

1/2 Teaspoon Ground Coriander

1/4 Teaspoon Ground Cumin

Salt to taste

Instructions:

Heat oil. Saute onions until translucent.

Add garlic and ginger, cook.

Add carrots, cook.

Add broth and bring to a boil.

Boil until carrots are soft.

Remove soup from heat and blend with an immersion blender (or in batches in a traditional blender) until consistency is smooth.

Add honey, spices, coconut milk. Heat through. Add salt to taste.

NB: If you are using an immersion blender, it is best to use a pot that does NOT have a non-stick coating because the blender could scratch the coating.

Baingan Bharta

January 8, 2013

Parve

Ingredients

2 Eggplant, roasted

1 Onion, diced

4 Cloves Garlic, minced

1 Tablespoon Fresh Ginger, minced (may use paste)

1 Tomato, diced

1/2 Cup Peas (frozen are fine)

1 3/4 Teaspoons Turmeric

1 3/4 Teaspoons Ground Cumin

1 3/4 Teaspoons Ground Coriander

Salt to taste (I use just over 1/2 teaspoon)

Cayenne Pepper to taste

1 Tablespoon Tomato Paste

1/2 Cup Coconut Milk

1/3 Cup Vegetable Oil

Instructions:

Roast eggplant. Poke holes into the eggplant with a small knife, and roast under a broiler, over an open flame, or in a hot oven until they are soft and a bit charred.

Scoop out and chop the flesh of the eggplant, set aside.

Heat oil in a large saute pan. Cook onion, ginger and garlic until tender.

Add tomato, cook. Add spices, cook. Add eggplant. Mix well and allow to cook for a few minutes. Add peas, coconut milk and tomato paste.

Adjust seasoning to taste.

Aloo Gobi

December 31, 2012

Parve

Ingredients:

1 Head of Cauliflower, cut into florets

4 Potatoes, cut into chunks

1 Onion, diced

1 Tablespoon Fresh Ginger, minced (may use paste)

4 Cloves Garlic, minced

Salt to taste (I used 1 3/4 Teaspoons)

1/2 Teaspoon Turmeric

2 1/2 Teaspoons Ground Cumin

2 1/2 Teaspoons Ground Coriander

1 1/2 Teaspoons Garam Masala

Cayenne Pepper to taste

1/2 Cup Vegetable Oil

Cilantro

Instructions:

Heat oil. Add onion, ginger and garlic. Cook until onions look translucent.

Add potatoes. Cover to cook. When potatoes are 3/4 cooked, add cauliflower, turmeric and salt. Cover to cook.

Add the remainder of the dry spices. Adjust salt and cayenne to taste. Garnish with cilantro prior to serving.

Pilau Rice

December 24, 2012

Parve

Ingredients:

2 Cups Basmati Rice

3 Cups Water

1/2 Teaspoon Turmeric

3 Tablespoons Earth Balance (or any parve butter substitute)

4-5 Bay Leaves

2 Cinnamon Sticks

2 Tablespoons Fresh Ginger, chopped fine (or Ginger Paste)

Ground Cardamom, to taste (approximately 1/4-1/2 Teaspoon)

Ground Cinnamon, to taste (approximately 1/2 Teaspoon)

Sugar, to taste (approximately 1 1/4 Teaspoons)

Salt, to taste (approximately 1 Teaspoon)

Instructions:

Combine Rice, Water and Turmeric in a medium saucepan. Heat uncovered. Bring to a boil, then reduce to a simmer and cover. Allow to cook until rice is fluffy. Drain any excess water, and transfer to large mixing bowl.

In a small saute pan, heat parve butter alternative. Add Ginger, Cinnamon Sticks and Bay Leaves. Cook until Ginger is golden brown. Add to rice, mix thoroughly.

Add Ground Cardamom, Ground Cinnamon, Sugar and Salt to taste.

Remove Bay Leaves and Cinnamon Sticks before serving...or leave them as decoration, but warn guests not to eat them.

Chicken Curry

December 24, 2012

Meat or Parve*

Ingredients:

1/3 Cup Vegetable Oil

1 Tablespoon Whole Cloves

1 Tablespoon Whole Green Cardamom Pods

2 Cinnamon Sticks

3 Whole Star Anise

6-8 Curry Leaves (Fresh is best, but Dried are fine)

2 Medium Onions, Diced Fine

3 Tablespoons Fresh Ginger, Chopped (may substitute Ginger Paste)

6 Cloves of Garlic, Crushed

3 Tablespoons Curry Paste (see recipe)

1 Teaspoon Turmeric

3-3 1/2 Pounds Skinless Chicken, cut into pieces (Slightly less if Boneless)

*(Substitute Seitan for a Parve Vegetarian Dish)

14 Ounce Can of Diced Tomatoes

1 Teaspoon Tomato Paste

1/2 Cup Coconut Milk

1 Teaspoon Brown Sugar

Salt to Taste

Cayenne Pepper to Taste (May be omitted for mild curry)

Cilantro

Instructions:

Place Cloves and Cardamom pods in cheesecloth or muslin and tie with twine or string to form a spice pouch.

Heat Oil in large saute pan.

Add Cinnamon Sticks, Star Anise, Curry Leaves and Spice Pouch to the Oil.

Cook approximately 5 minutes until the spices give off fragrance. Be careful not to burn spices.

Add Onions, Ginger and Garlic to the spices. Cook until the Onions begin to brown.

Add Curry Paste and Turmeric.

Add Chicken and mix until all pieces are evenly coated.

Cover and Cook until Chicken is nearly Cooked.

Add canned Tomatoes, Tomato Paste, Coconut Milk and Brown Sugar. Cook.

Add Salt and Cayenne Pepper to taste.

Add half of cilantro. Use remainder of cilantro as garnish.

Remove spice pouch and whole spices prior to serving.

Curry Paste

December 24, 2012

Parve

Ingredients:

3 Tablespoons Whole Coriander Seeds

2 Tablespoons Whole Cumin Seeds

1 Tablespoon Whole Fennel Seeds

1 Tablespoon Whole Fenugreek

2 Dried Red Chilis (You may omit or use only 1 for a milder paste)

3 Curry Leaves (Fresh is best, but Dried Leaves are OK)

1/2 Tablespoon Whole Grains of Paradise (or substitute Whole Black Peppercorns)

1 Teaspoon Garlic Powder

1 1/2 Teaspoons Turmeric

1/2 Teaspoon Salt

1/4 Cup White Wine Vinegar

3 Tablespoons Water

1/3 Cup Vegetable Oil

Instructions:

Blend whole spices in a spice mill or blender until they reach the consistency of a fine powder.

Add powdered spices to this powder and mix well.

Add vinegar and water to form a paste.

Heat oil in a large pan. Add paste, cook until bubbly (about 5 minutes).

Do not allow paste to burn.

NB: Yields approximately 10 Tablespoons. Store in covered jar in refrigerator for up to 4 weeks.

Raspberry Sauce

December 9, 2012

Parve

Ingredients

6 oz. Raspberries

1/4 Cup Water

1/4 Cup Sugar

1 1/2 tsp Lemon Juice

Instructions:

Combine Raspberries, Water, Sugar, and Lemon Juice in a small saucepan.

Mash berries while cooking over medium heat. Cook until sauce appears foamy, stirring constantly.

Allow to cool.

NB: The Sauce thickens as it cools.

Chocolate Sauce

December 9, 2012

Parve or Dairy

Ingredients

1/2 Cup Water

2 Tbs Butter or Margerine

1/4 Cup Sugar

1/2 Cup Corn Syrup

1/2 Cup Unsweetened Cocoa Powder

3-4 oz. Dark Chocolate

Instructions:

Combine Water, Butter, Sugar, Corn Syrup, and Cocoa Powder in a small saucepan. Cook over medium heat, stirring constantly until bubbles appear.

Remove from heat.

Stir in chocolate.

NB: For a thinner sauce: Serve warm and/or add water. For a thicker sauce: Allow to cool longer.

Chanukah Beignets

December 6, 2012

DAIRY

Ingredients:

1 Packet Yeast (2 1/4 tsp)

1/4 Cup Warm Water

1/2 Cup Water

1/2 Cup Sugar

1 Egg

1/2 Cup Evaporated Milk

3 1/2 Cups Flour

5/8 tsp Salt

1/4 Cup Shortening

Oil for Frying

Powdered Sugar

Instructions:

Begin by proofing the Yeast: Combine Yeast, 1/4 Cup Warm Water, and a teaspoon of Sugar. Cover and allow Yeast to sit for 10 minutes until it looks foamy.

While the Yeast is proofing, combine Egg, Evaporated Milk, Salt, remainder of Water, and remainder of Sugar.

Add the Yeast mixture to the Egg mixture. Whisk half of the Flour into this mixture. Add Shortening followed by the rest of the Flour.

Form dough into a ball and place in an oiled bowl. Cover and allow to rise in a warm place until it doubles in volume (between 1-2 hours).

Preheat Oil to 360-375 degrees Fahrenheit in a sturdy pot. Allow at least two inches of space over the oil.

Once the dough has risen, roll to quarter inch thickness and cut into desired shapes.

Gently lower the dough shapes into the hot Oil. Baste while frying. Flip once the bottom appears golden-brown. Be sure to fry in small batches to maintain constant temperature. Remove Beignets from Oil with a slotted metal spoon. Drain on rack lined with paper towels.

Dust with Powdered Sugar and serve warm.