- Crispy & Light flounder fish fillet
- Quinoa Olive medley
- Superb split pea soup
- Chicken Capons
- Tossed Salad with Pomegranate and Chickpeas
- Fruit Parfait
CRISPY & LIGHT FLOUNDER FISH FILLET
- 8 slices fillet of flounder (may be substituted with other fish)
- 1 c. Almond/ rice milk
- 2 c. corn flakes or corn flake crumbs
- 4 Tbs homemade mayonnaise
- Salt and pepper to taste
- 1 tsp paprika
Preheat oven at 450 degrees. Rinse the fish with cold water, pat them dry, place fillets in a glass baking pan or Corning ware dish. Pour Almond Milk over the fish and allow them to marinate for a few minutes, meanwhile, in a small dish mix mayonnaise, salt, pepper and paprika.
Smear mayonnaise mixture over top of the fish. Crush the 2 cups of corn flakes with your hands, or use corn flakes crumbs and sprinkle over the top of the fish. Place in preheated oven for 15 to 20 minutes.
Serve over quinoa medley hot or room temperature.
Preparation time 15 minutes
Quinoa Olive Medley
Quinoa is one of the healthiest grains as it is a full protein. Quinoa is light with a subtle taste. Serve as a salad or side dish. You can substitute quinoa with farfel or orzo for similar results.
- 1 ½ cups quinoa, rinsed very well
- 4 cups water
- 2/3 cup black olives, sliced
- 2/3 cup stuffed green olives, sliced
- 1/3 cup pine nuts, lightly toasted
- ½ bunch scallions, finely chopped
- ½ small red pepper, cut into strips
- 1-2 cloves garlic, finely minced
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp lemon juice
- Salt and pepper to taste
Cook quinoa in water. Cool. Stir in remaining ingredients. Add salt and pepper. Adjust seasoning to taste
Preparation: 30 minutes
Serves 4 to 6
Superb Split Pea Soup
- 1 cup of green split peas (soaked overnight)
- 1 onion, diced
- 2 stalk celery, diced
- 4 carrots sliced in rounds
- 1 cup sweet peas (organic, raw or frozen are good choices)
- 2 tsp sea salt or to taste
- 2 cloves of crushed garlic
- 2 bay leaves (optional)
- 12 cups water
Wash and drain the soaked split peas and cook in water for one hour. Add remaining ingredients and simmer, partially covered, for 2 hour or until split peas are tender. Serve with homemade garlic croutons.
This is a real favorite with young and old!
Preparation: 20 minutes
Gourmet Chicken Capons
This recipe is an absolute winner for chicken lovers. For best results you need to order from your butcher deboned chicken bottoms with the skins on. These referred to as capons. Chicken capons freeze well and are perfect for any gourmet meal.
- 6-8 chicken capons
- 1 medium onion
- 1 celery rib
- ½ green pepper
- ½ red pepper
- ½ cups rice (preferably brown)
- 1 ½ cups water
- 1 ½ tsp salt
- Dash of ground black pepper
- 1 cup soaked and squeezed out bread (preferably whole wheat)
- 1 egg
- 2 tsp paprika
- 2 tsp crushed garlic or powder
- 2heaping Tbs ketchup
- 1 Tbs mayonnaise(optional)
Finely dice all vegetables. Add rice water and spices. Cook on low flame until all water is absorbed. Add in egg and squeezed out bread. Mix very well. Fill chicken capons pulling skin tightly over the filling. Place into a baking dish firmly packed to make sure they do not loose their shape.
In a separate plate mix mayonnaise with ketchup, paprika and garlic, then smear generously over chicken pieces that will result in a beautiful glaze.
Bake covered @375 for 2 hours then uncover and bake for another 30 minutes.
Preparation 30 minutes
This exquisite dish is new to our family. It is a special Yom Tov dish. Essentially, it is a regular potato kugel with a thick layer meat in the middle. (As per my guests requests I make sure there is wall to wall meat in the middle) It was served recently at a Kiddush and the men came home raving about it. I called the baal simcha and requested the recipe, which I am glad to share with our readers.
This kugel is delicious when baked overnight so it is a good choice to serve Shabbos lunch, instead of the regular potato kugel. Enjoy the rave reviews!
- 5 lbs Idaho potatoes
- 8 eggs
- 1 medium onion
- 1 cup club soda
- 1tsp sea salt
- Dash of pepper
- 2 lbs (3/4 kilo) deboned Miami ribs (thinly sliced butcher flanken) or slices of chuck eye roast
- 1/3 cup oil
- 9x13 deep dish (oval roaster) or deep silver foil
Preheat oven to 450 Fahrenheit (250 centigrade) Pour oil into the deep dish and heat.
In a heavy skillet, cook beef covered in water, bring to a boil discard the water, wash pieces of meat to remove the scum and set aside.
Grate potatoes and onions, mix with slightly beaten eggs, and add salt pepper and club soda. Mix thoroughly.
Pour half the batter into the deep dish and bake for 20 minutes or until set. Remove from oven and cover the partially baked kugel wall to wall with meat. Cover with other half of potato kugel batter. Lower over to 325 F (150 c) and bake for 3 hours. Before Shabbos put into the oven on a low setting 200 F (100 C) and bake covered overnight. To keep kugel moist put a silver foil dish filled with water under the kugel and leave over night.
Preparation 30 minutes
Tossed Salad with Chickpeas and Pomegranate
- 1 cup kernels from 1-2 large pomegranates
- 2 head Romaine, Bibb, Boston or butter lettuce, torn into small pieces (about 4 cups)
- 1 cup celery, sliced
- 1/2 cup green onion, sliced
- 1 cup cooked chickpeas
- 4 tsp pine nuts, toasted
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon coarse black pepper
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (kernels). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.). To toast pine nuts, place in a skillet over low heat and stir until toasted and fragrant. Whisk the dressing ingredients together and add garbanzo beans. Divide lettuce, celery and green onion onto 6 plates. Divide beans with dressing, onto each the salad. Garnish with pomegranate arils and toasted pine nuts.
Preparation time 20 minutes
Fresh fruits are luscious and healthier than any other dessert this parfait is simple to create. It looks as beautiful as it tastes delicious
Frozen fruits make a beautiful and delicious natural ice cream, with nature’s natural flavors sealed in.
- 2 bananas peeled
- 2 pints strawberries well washed
- 4 kiwis peeled
Puree each type of frozen fruit separately adding ½ cup sugar to each mixture, except banana. Keep each blended fruit in separate containers and freeze for ½ hour. When almost frozen beat it again for a creamier texture.
Spoon semi frozen strawberries into parfait cups, to form an even layer. Top with pureed frozen banana, and then with a layer of pureed kiwi. Garnish with a few blueberries and a sprig of mint leaves, or lemon leaves.
Preparation time: 30 minutes
Yields 6 parfait cups