Not Just Chicken Soup
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Not Just Chicken Soup

Not Just Chicken Soup

Expand your soup repertoire.

by Emek Hebrew Academy P.T.A.

The cookbook Not Just Chicken Soup, compiled by Emek Hebrew Academy P.T.A. in Sherman Oaks, CA covers recipes from all categories. But their soups and salads are particularly appealing. Here's just a small sampling of their creative offerings. (I couldn't resist throwing in a few desserts!)

Lucy Blinder
INDIAN LENTIL SOUP

2 c. lentils
8 c. chicken stock
1 onion, chopped
1 stalk celery, chopped
1 carrot, shredded
1 tsp. salt
1/4 tsp. pepper
1 tsp. curry
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. turmeric
1/4 tsp. garlic powder

Bring lentils and chicken stock to a boil in a soup pot. Add vegetables. Lower heat to simmer. Add spices. Simmer until lentils are soft for about 1 hour.

Margie Feld
LENTIL SOUP

2 bay leaves (3 sm.)
11/2 c. lentils
8 c. chicken stock
Salt and pepper, to taste
1/2 Ib. pastrami
2 c. chopped onions
3 carrots, diced
3 lg. cloves garlic
1 tsp. dried thyme

Sauté pastrami in small amount of oil until crisp. Remove from pot and drain on paper towel. If necessary add oil to pot and sauté onions, carrots and garlic until soft. Add rest of ingredients; bring to a boil and then simmer 45 minutes until lentils are tender. Remove bay leaves. Puree half of soup in blender and then return to pot. When serving, top with crunchy pastrami.

Debbie Rosenthal
WHITE BEAN SOUP

1 pkg. great northern beans
1 (29-oz.) can diced tomatoes
1 onion, diced
4 T. cilantro, chopped
1 T. garlic powder
4 c. parve chicken broth
1-2 tsp. red pepper, or to taste

Soak beans in hot water for 1 hour. Rinse and drain. In a large kettle, add beans, diced tomatoes, diced onions, chopped cilantro, chicken broth, garlic powder and red pepper. Cook on low flame for 11/2 hours or until beans are tender.

Lucy Blinder
TOMATO, ARTICHOKE AND FETA SALAD

2 (14-oz.) cans artichoke hearts
1/2 Ib. feta cheese
1 c. sliced red onion
2 Ig. tomatoes, cubed
1 T. red wine vinegar
1/4 tsp. Salt
1/2 tsp. garlic, chopped
11/2 tsp. dried oregano
1/2 tsp. Pepper
1/2 c. basil leaves
1/2 c. olive oil
1 c. parsley

Cut artichoke hearts in quarters. Cut feta in 1/2-inch cubes and combine with onion. Dressing: Stir vinegar, salt and garlic together. Add oregano, pepper, basil (sliced) and parsley. Slowly beat in oil. Pour over feta and onions. Add artichokes and toss. Add tomatoes when ready to serve.

Lorye Weiss
TORTELLINI SALAD

1/2 c. sliced black olives
1/2 red onion, chopped
1/2 iceberg lettuce, chopped
1 green pepper, sliced thin
1 pkg. cheese tortellini, tri-color 1 can artichoke hearts, cut in 6th's
2 tomatoes, chopped
1/2 c. feta cheese, crumbled Dressing:
1/2 c. olive oil
1/4 c. red wine vinegar
3 garlic cloves, chopped
1 T. basil
1 tsp. dill

Cook tortellini and rinse in cold water. Mix together salad ingredients. Mix dressing ingredients and toss before serving chilled. Add cheese last.

MIRIE'S SALAD

1/2 head red leaf lettuce
1/2 head green leaf lettuce
Purple onion

Dressing:
1/2 c. Italian dressing
1-2 T. Dijon mustard 1/2 c. mayonnaise
1 can hearts of palm 1/2 c. cashews
2 tsp. sugar
Salt and pepper, to taste

Wash and dry lettuce. Tear into salad size. Cut purple onion into rings. Cut hearts of palm into rings and add cashews. Mix dressing ingredients and chill. Toss salad just before serving.

Linda Rubenstein
SOUTHWESTERN PASTA SALAD

1/2 to 1 box orzo pasta (1/2 Ib.)
11/2 c. canned yellow corn, drained
1 (15-oz.) can black beans or kidney beans, rinsed and drained
1/2 c. each red and green pepper, diced
1/4 c. fresh cilantro, washed well and chopped fine

Cook and drain orzo according to box directions. Let cool. Add rest of ingredients. Then add dressing.

Dressing:
1/3 c. oil
2 tsp. ground cumin
1/4 c. lime juice
1/2 tsp. salt
1 serrano chile, finely chopped
1 clove garlic, crushed

Mix until smooth and add to above. Garnish with cilantro and chopped plum tomatoes.

Rachel Joseph
TACO SALAD

1 Bermuda onion
1 green pepper
1/2 cucumber
2 stalks celery

Dressing:
1 c. mayonnaise
3 T. mustard
1 can red kidney beans, drained
1 can black olives, drained Grated cheese
1 pkg. nacho chips
Taco sauce, to taste
Salt and pepper, to taste

Dice vegetables. Mix well other ingredients. In separate bowl mix dressing ingredients and add to salad. Toss and enjoy!

 

Candie Schwartz
FAUX CRAB SALAD

1 pkg. mock crab
1/4 c. mayonnaise
Garlic powder
Lawry's seasoned salt
Pepper
2 celery ribs, chopped 1 onion, chopped

Rinse crab under water and rub between hands; it will shred. Mix celery , onions and mock crab. Mix seasonings with mayonnaise and then add to mock crab mixture.

Pg 21

Ruth Teichman
SUMMER BOSTON SALAD

1 bag caramelized almonds (see below)
2 heads Boston lettuce
1 mango or kiwi, cut up
1 pt. strawberries, sliced
1/4 red onion, chopped
1/2 c. dried cranberries

Dressing:
1/4 c. white vinegar
1/2 c. sugar
1/4 c. oil or less
1 tsp. salt

Toss just before serving.

Caramelized Almonds:
1 c. whole or sliced almonds
Few drops water Sugar
Cookie sheet Spatula

Spread almonds on cookie sheet. Sprinkle sugar and mix well. Wet fingertips and sprinkle water allover. Place under preheated broiler for 3 minutes. Watch carefully. Turn often with spatula. They burn easily. Cool and store in a tightly covered jar.

Gary Setty
PUMPKIN COOKIES

2 lg. eggs
1 T. vanilla extract
10 oz. white chocolate, coarsely chopped
1 c. pecans
21/4 c. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
2 sticks unsalted butter or margarine
11/2 c. packed dark brown sugar
1 c. solid pack unsweetened pumpkin

Preheat oven to 300°. Put together flour, pumpkin spice and baking soda; mix. Cream butter, sugar and beat in pumpkin puree. Beat eggs and vanilla. Beat flour; mix. Stir in chocolate and pecans. Drop dough on cookie sheet. Bake 20-22 minutes.

 

Ruth Teichman
EARTHQUAKE CAKE

1 c. chopped nuts
1 c. coconut flakes
1 box German chocolate cake mix 1 stick margarine
1 box powdered sugar
1 (8 oz.) cream cheese, room temperature

Sprinkle nuts and coconut evenly over bottom of greased bundt pan or 9 x 13-inch pan. Mix cake according to directions on package. Pour over nuts and coconut. Cream margarine and slowly add the sugar and cream cheese until well blended. Pour onto top of cake, keeping it 2 inches from the sides of the cake. Bake at 350° for 50-55 minutes. Cool and cut into pieces and put in freezer until needed. Tip: Put foil under pan when baking as it is messy.

Marla Sklar
CHEATING LEMON CAKE

1 T. lemon juice
1 pkg. lemon kosher gelatin, mixed with 1 c. hot water, cooled
1 box lemon cake mix
3 eggs
3/4 c. oil

In a bowl, mix together all of the above ingredients. Bake in bundt pan for about 35 minutes at 350°. Let cool. Glaze with a mixture of 1/4 cup powdered sugar and 2 tablespoons lemon juice.

 

To purchase the cookbook Please send $18.00/copy plus $3.00 shipping and handling to: Emek Hebrew Academy PTA
15365 Magnolia Boulevard
Sherman Oaks, CA 91403

Or call (818) 783-3663

 

Published: August 10, 2002


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