Select recipes from Sara Finkel's latest culinary collection Simply Delicious
This is a marvelous, satisfying soup, made famous by the Jerusalem Ramada Renaissance Hotel. Perfect for special occasions.
2 large onions, sliced
4 tablespoons oil
7 cups water
1 1/2 pounds pumpkin, cubed
1 medium white potato, cubed
2 medium sweet potatoes, cubed
1 tablespoon pareve chicken soup mix
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper
1/2 cup sweet cream or nondairy creamer
3 tablespoons margarine, optional
pine nuts for garnish, optional
In a stainless steel pot, sauté onions in oil until golden. Add the water, pumpkin, potato, and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. With a hand blender, puree vegetables until smooth. Add soup mix, salt, and pepper and continue simmering for an additional ten minutes. Stir in cream or non-dairy creamer and remove from heat. Serve sprinkled with pine nuts. For a richer flavor, stir in 3 tablespoons of margarine while hot.
Pecan toss salad
A fantastic vegetable-nut mix with delicious, tangy dressing.
1 12-16 ounce bag shredded lettuce
1 small red onion, thinly sliced
1–1 1/2 cups cherry tomatoes, halved
1/2 cup sugared pecans
2 tablespoons ketchup
1/3 cup oil
3 tablespoons sugar
3 tablespoons vinegar
2 cloves garlic
2 tablespoons water
salt, to taste
Place lettuce, onion, tomatoes, and pecans in a bowl. In a separate bowl, combine ingredients for dressing and mix well. Toss with salad.
Tangy Sesame Schnitzel
A delicious new twist on old-fashioned schnitzel.
11/2 pounds chicken cutlets (about
3 tablespoons apricot jam or honey
3 tablespoons vinegar
1 tablespoon soy sauce
2 tablespoons sesame seeds
Flatten chicken cutlets by pounding on both sides with a mallet. Combine apricot jam, vinegar, soy sauce, and sesame seeds and spread on top of each chicken cutlet. Place on a greased baking sheet and bake in a 400° oven for about 20 minutes.
Nutty Chicken Cutlets: Add 2/3 cup chopped almonds instead of sesame seeds.
The word polonaise indicates the use of bread crumbs. A unique side dish that will add a flash of white to your table.
1 10-ounce package frozen cauliflower, or 1 head cauliflower, separated into florets
3 tablespoons oil
1/2 cup bread crumbs
1 teaspoon lemon juice
salt and pepper, to taste
1 tablespoon parsley, chopped
1/2 teaspoon paprika, optional
Cook cauliflower in a small amount of water until just tender but not too soft. In a skillet, heat oil and stir in bread crumbs, sauteing for a few minutes. In a bowl combine the cooked, drained cauliflower with lemon juice, salt, pepper, and paprika if desired. Add to the breadcrumbs in the pan and add parsley. Sauté together for 3-4 minutes.
The apricot jam gives this apple cobbler a special flavor. Enjoy!
6 apples, peeled and sliced
2–3 heaping tablespoons apricot jam
1/2 cup margarine
1 cup flour
3/4 cup sugar
1 1/2 packets vanilla sugar
Mix apples with apricot jam and spread in a greased, round 9-inch baking pan. Mix together topping ingredients and sprinkle on top of apples. Bake in a preheated 350° oven for 40–45 minutes.