Biscuit Dough 2 baking powder biscuits

2 C Flour
1 T Baking powder
1/2 t Salt
1/3 C EVO oil
2/3 C Milk

Preheat oven to 450°F. Sift dry ingredients into a bowl. Blend in the olive oil, and add the milk, blending quickly, just until dry ingredients are moistened. A sticky dough will result. Turn the dough out on a floured board. Flour your hands and knead the dough 3 or 4 times. Do not over handle dough. Roll or pat to a 1/2-inch thickness. Cut with a 2-inch biscuit cutter.
For soft-sided biscuits, place close together on a lightly greased baking sheet or in a lightly greased cast iron skillet (vegetable cooking spray works just fine). For biscuits that are crusty all around,
place about an inch apart on a lightly greased baking sheet. Bake at 450°F for 12 to 15 minutes. Makes a dozen biscuits.

Shortcut Turkey Cholent

1 tsp EVO oil
9 oz sausage, cut into 1/2-inch slices
1 1/2c onion, chopped
1/2c celery, sliced
1/2c carrot, thinly sliced
1 c broth
2 tbsp tomato paste
1/2tsp dried thyme
1/2tsp dried Italian seasoning
1/4tsp black pepper
1 can tomatoes, diced, juices included, (14.5-ounce)
2 can Great Northern beans, drained and divided (15.8-ounce)
2 c dark meat turkey, coarsely chopped, cooked

Heat the oil in a large saucepan over medium heat until hot. Add sausages, and cook 3 minutes or until browned. Remove from pan; keep warm. Add onion, celery, and carrot to pan; saute 5 minutes. Return sausages to pan; stir in broth and next 5 ingredients (broth through tomatoes); bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat. Stir the beans into sausage mixture. Place in slow cooker along with the dark turkey meat, stir, add water if you wish. Cover with lid, and cook on LOW 6-8 hours.

Turkey Thighs with Olives, Dried Cherries, and Chiles slow cooked

1 c leek, thinly sliced (about 1 large)
1 c sweet red wine
3/4 c dried cherries
3/4 c pitted Kalamata olives
1/3 c fresh orange juice (about 1 orange)
1 tsp paprika
1 tsp crushed red pepper
4 fresh thyme sprigs
1 (3-inch) cinnamon stick
1 1/2 tsp kosher salt, divided
3 1/2 lb turkey thighs, skinned
1 tbsp ground cumin

Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 teaspoon salt. Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 teaspoon salt and cumin. Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.

White Bean Vegetarian Cholent

1 tbsp EVO
1 1/2c onion, chopped
1 1/2c carrot, slices diagonally cut
1 c parsnip, slices diagonally cut
2 cloves garlic, minced
3 c Great Northern beans, cooked
3/4c vegetable broth
1/2c dried thyme
1/4tsp kosher salt
1/4tsp black pepper
1 can diced tomatoes, use juices (28-ounce)
1 bay leaf
1/4c dry breadcrumbs
2 tbsp EVO oil
2 links meatless Italian sausage, thawed and chopped
2 tbsp parsley, chopped fresh

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender. Place in a 5-quart electric slow cooker. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender. Combine breadcrumbs, and olive oil in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.

Thai Style Veal Stew

Stew:
2 lb veal shoulder roast, cut into 4 pieces
2 c red bell pepper, julienne-cut
1/4c teriyaki sauce
2 tbsp rice wine vinegar
1 tsp red pepper, crushed
2 cloves garlic, minced
1/4c peanut butter, creamy

Remaining ingredients:
6 c brown rice, hot cooked
1/2c green onions, chopped
2 tbsp peanuts, chopped, dry-roasted
8 wedges lime

Place veal and next 5 ingredients (veal through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove veal from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in veal. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Red Onion-Garlic Preserve

2 lb red onion, vertically sliced
1/4c red wine vinegar
1 tbsp EVO oil
1 c dry red wine
1 tbsp dried herbes de Provence or thyme
2 tbsp brown sugar
1/2tsp kosher salt
1/4tsp black pepper
8 cloves garlic, halved

Combine onion and vinegar in a large bowl, and toss well. Heat oil in a large pot over medium-high heat, then add onion mixture. Cook 5 minutes, and stir occasionally. Stir in wine and remaining ingredients, then bring to a boil. Reduce heat. Simmer until liquid almost evaporates, stirring occasionally (about 1 1/2 hours). Increase heat to high. Cook 3 minutes stirring constantly.

Veal and Bell Pepper Stew

1 1/2 lb boneless veal chuck or shoulder, cut into 1/2-inch cubes
3/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp olive oil, divided
Cooking spray
1 c red onion, diced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 orange bell pepper, cut into 1/2-inch pieces
3/4 c dry white wine
1 c broth, chicken or veal
1 tsp fresh thyme, chopped
2 baking potatoes, cut into 1/2-inch cubes (about 1 pound)
1 can diced tomatoes, undrained (14.5-ounce)
1 bay leaf
2 tsp flat-leaf parsley, chopped fresh

Sprinkle veal with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon. Add remaining 1 1/2 teaspoons oil to pan. Add remaining veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon; keep warm. Coat pan with cooking spray; add onion and bell peppers. Add wine, scraping pan to loosen browned bits. Return veal to pan. Add broth and next 4 ingredients (through bay leaf). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until veal is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sprinkle with parsley.

GRILLED SALMON WITH LIME BUTTER SAUCE

6 (6-oz) salmon fillet skinless
1 1/2tsp lime zest, finely grated fresh
6 tbsp lime sauce


LIME SAUCE:

1 clove garlic, chopped
1/4c lime juice
1 tsp kosher salt
1/2tsp black pepper
1/2 c EVO oil

Purée garlic with lime juice, salt, and pepper in a blender until smooth. Season salmon all over with salt and pepper, then grill, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner- George Foreman) ridged grill pan over moderately high heat. Sprinkle fillets with zest and top each with 1 tablespoon lime sauce. Just a sprinkle of zest and a dab of lime sauce beautifully highlight the flavor of grilled salmon.

Pineapple Sweet-and-Sour Dipping Sauce

1 cup Pineapple, mashed
3 tbsp dark brown sugar
3 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp EVO oil
1 tsp hot sauce

Combine all ingredients; stir well, and chill.

Marinara Sauce 3

1 tbsp EVO oil
1 1/2tbsp garlic, minced
1 can tomatoes, whole, 28 oz retain liquids and chopped
1 can tomatoes, diced, 28 oz retain liquids and chopped Or, instead of last 2 items:
6 lb Roma tomatoes, coarsely chopped peeled
3/4tsp kosher salt
1/2tsp black pepper, freshly ground
1/4c basil, chopped fresh
1/4c parsley, chopped fresh


Heat oil in a large saucepan over medium heat. Add garlic, and cook 2 minutes, stirring frequently. Add tomato, salt, and pepper, then bring to a boil. Reduce heat, and simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta.

Walnut-Crusted Potato and Feta Cheese Cakes

2 lb red potatoes, halved
1 clove garlic, peeled
1/3c Feta cheese, crumbled
1/4c milk, low-fat
1 tbsp parsley, chopped fresh
3/4tsp kosher salt
1/4tsp black pepper, freshly ground
3 tbsp walnuts, chopped
2 slices sourdough bread, (1 1/2-ounce each)
1 tbsp EVO oil, divided

Place potato halves and garlic clove in a large saucepan; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender, then drain. Return potato halves and garlic clove to pan. Add Feta cheese and next set of ingredients through black pepper, then mash with a potato masher to desired consistency. Cool slightly. Shape the potato mixture into 12(1/2-inch-thick) cakes, and set aside. Place walnuts and bread in a food processor, then pulse 10 times or until coarse crumbs form. Place in a shallow bowl or pie plate. Dredge potato cakes in breadcrumb mixture. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 6 potato cakes, and cook 2 minutes on each side or until browned. Remove cakes from pan, cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 potato cakes.

Grilled Plum and Ginger Chutney
with grilled Veal or Lamb chops or Sliced Roast

While you are cooking your veal chops, or lamb on a George Foreman grill, (or while your favorite roast is resting for carving), after simply rubbing them with a little olive oil and seasoning with salt and pepper, or your favorite seasoning, -- about 5-6 minutes 1-inch-thick bone-in chops).

6 plums, ripe, halved and pitted
2 tbsp honey
8 whole scallions, root ends and dark green tops trimmed
2 tsp EVO oil
to taste Kosher Salt
to taste Pepper
2-3 tsp ginger, grated fresh, to taste
1 tbsp orange juice, freshly squeezed

Brush the 12 plum halves with the honey and grill them on a George Foreman cut-side down for 4-5 minutes until soft. Toss trimmed scallions with olive oil, season with salt and pepper and grill them also for 3-4 minutes until they are soft and lightly colored. Remove the plums and scallions to a cutting board, and cool, slightly. Plum skins should slip off easily at this point. Coarsely chop skinned plums and scallions. Toss together in a small serving bowl with grated ginger and orange juice. Season to taste with salt and pepper and add a little more ginger or honey too, if desired. Serve with grilled chops or sliced roast.

CAJUN VEAL ROAST WITH MANGO PUREE

1 1/2tsp paprika
1 tsp dried thyme
1/2tsp ground sage
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp black pepper
1/4tsp salt
1/4tsp sugar
1/4tsp ground red pepper
3-4 lb veal roast, shoulder or chuck, tied
2 1/2c veal or beef stock
Ground pepper, to taste
Kosher salt, to taste
2 mangos, peeled, 1 chopped, 1 sliced
2 tbsp EVO oil

Preheat oven to 325F. Mix first 9 ingredients in a bowl. Make vertical slits 1 inch wide, 1 inch deep and 3/4 inch apart own the center of the top of the roast. Open the slits and spoon in enough spice mixture to fill the entire opening. Reserve 1 teaspoon of remaining spice mixture and set aside. Rub remaining mixture over surface of roast. Let stand at room temperature for 30 minutes so the flavors can penetrate veal and rub will adhere. Combine 2 cups of stock and chopped mango in a saucepan. Bring to a boil and reduce heat, then add salt and pepper. Cook for 20 minutes or until thickened, stirring occasionally. Stir in 1 teaspoon reserved spice mixture. Puree with an immersion blender or in a food processor. You may prepare puree in advance and store, covered, in the refrigerator. Sear roast on all sides in olive oil in a large skillet. Remove roast to a roasting pan. Deglaze skillet with remaining 1/2c stock and pour stock mixture over veal. Roast, covered, for 1-1/2 hours or until meat thermometer registers 150F, then, let rest 10 minutes. To serve, slice veal and alternate mango slices and veal on a serving platter. Top with mango puree.

Mustard Honey Veal Roast

3-5 lb veal roast, chuck or shoulder
1 c beer or ale
1 c honey
1/2 c Dijon mustard
1/4 c EVO oil
2 tbsp onion powder
1 1/2tsp dried rosemary
1 tsp kosher salt
1 tbsp roasted garlic, minced or mashed
1/4tsp ground black pepper


Combine beer, honey, mustard, oil, onion powder, rosemary, salt, roasted garlic, and pepper in a large plastic zip-top bag. Add veal, tossing gently to coat. Refrigerate for 3 hours, tossing occasionally. Preheat oven to 475F. Remove veal from marinade, reserving marinade. Place the veal in a large roasting pan. Roast 15 minutes to braise meat. Roast 1 1/2 hours oven at 350F, basting occasionally, or until done (internal temperature of 150F is suggested.) Let rest out of oven at least 10 minutes before carving. Place reserved marinade in a saucepan over medium-high heat. Bring mixture to a boil; boil for 5 minutes. Serve over roast.

Pickling Liquid

2 Tbsp Dried dill weed and
2 Tbsp Dried dill seed
10-12 Cloves Garlic
6 to 8 Peppercorns
¼ Cup Vinegar
½ Cup Salt
1½ Quarts Water

Place all of the ingredients in a saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container.

Barbecued Veal Scalllopini

6 (6 oz) veal scalllopini (about 1/2 inch thick)
1/4c brown sugar, packed
1/4c ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce, low-sodium
1 tsp thyme, dried
1 tsp garlic powder
1/4tsp red pepper, ground
Cooking spray

Prepare grill or broiler.

To prepare the sauce, combine the first 4 ingredients of the sauce in a small bowl. Place 1/4 cup of the sauce in a small bowl, and set it aside. Combine the thyme, garlic powder, and pepper, then sprinkle over the veal. Place the veal on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side, basting with remaining sauce. Serve the veal with the reserved 1/4 cup of sauce.

Veal Char Siu

1/4c low-sodium soy sauce
1/4c hoisin sauce (see substitute recipe below)
3 tbsp ketchup
3 tbsp honey
2 tsp bottled minced garlic
2 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/2tsp five-spice powder
2 lb veal shoulder roast
1/2c chicken broth or veal broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add veal to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place veal and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove veal from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred veal with 2 forks; serve with sauce. Char siu is a Chinese version of barbecue. Serve with sticky or long-grain rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Hoisin Sauce substitute:
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.

1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil

In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.

Stuffed or Smothered Veal Roast

4-5 lb VEAL Chuck or Shoulder Roast
SEASONINGS: Fresh or dried rosemary, sage, and garlic.
1-2 Onions, sliced thinly
SEASONINGS: Fresh or dried basil, oregano, pepper and kosher salt to taste.
2-3 Tbsp EVO oil

TO PREPARE THE MEAT FOR ROASTING, the meat is rubbed with chopped herbs and left to sit for a while prior to roasting, and at some time, preheat the oven to 450F. Peel onions, cut in half crosswise, and thinly slice. In a 10 to 12 inch frying pan, cook onions and EVO oil over medium heat, stirring often, for 20 minutes until onions are very soft. Stir in basil, marjoram or oregano, and pepper. Add salt to taste. Spoon the onions into pocket in meat, packing in firmly, (or wait to apply on top of roast.) Tie roast with cooking string to make even shape. Place roast in a baking pan, and when using an oven, make sure it is preheated to the desired temperature before putting in the meat, as the high heat will sear the meat, sealing in the juices. As soon as the meat is browned on all sides, lower the heat to 350F and continue to cook. The roast until a meat thermometer reads 150F. Let stand for 10 minutes before carving.

Merguez Spice Mix

4 cloves garlic
1 tbsp Kosher salt
1 tsp fennel seeds, freshly ground
1 tsp harisa
1/2tsp cayenne pepper, ground
1 tsp black pepper, ground

Grind together and store in a cool area. Smear into grilled or stir fried chicken, fish, steak, and vegetables. Merguez is made with lamb or beef, and flavored with harisa, a hot chili paste which gives it a red color. It is traditionally sun-dried and eaten grilled or with couscous.

ROAST VEAL BRISKET WITH Vegetables

2 1/2lb Veal Brisket
Taste Dried thyme
1 onion, quartered
8 oz mushrooms, thickly sliced
4 c veal stock, vegetable broth, or water
4 garlic cloves
1/8tsp ground allspice
Taste Kosher Salt
Taste Pepper
Potatoes
Carrots

Season veal generously with dried thyme, salt and pepper. Place the veal in a roasting pan and place under broiler until each side is golden brown. Drain any accumulated fat. Add onion and sauté until brown, about 15 minutes. Transfer mixture to large roasting pan, spreading onions in center. Add button mushrooms, stock, mushrooms, garlic and allspice to same skillet. Bring mixture to a boil, scraping up browned bits. Cover tightly with heavy-duty foil. Preheat the oven to 325 degrees F. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes. Then add potatoes and carrots, or other vegetables if you wish. Cook 30-45 more minutes or until both meat and vegetables are tender. Allow meat to rest 10-15 minutes, then place meat on a cutting board and carve 1/2-inch slices, cutting diagonally against the grain.

Blackened Seasoning Mix

1 tbsp Paprika
2 ½tsp Kosher Salt
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Ground red pepper
1 ½tsp Ground Black pepper
½ tsp Dried thyme leaves
½ tsp Dried oregano leaves

Mix all of the ingredients together until well-blended. Store in a cool area. Apply to meat, chicken, fish, and vegetables

Lemon Rosemary Shoulder Lamb Chops

4 Lamb shoulder chops
1 tsp Lemon juice, fresh
1/4c EVO oil
1 tbsp Rosemary, fresh, chopped
1 Garlic clove, minced
Taste Kosher Salt
Taste Pepper

Dry chops well, and arrange in a shallow glass baking dish just big enough to hold them in single layer. In small bowl, whisk together lemon zest, lemon juice, olive oil, rosemary and garlic. Pour over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour or up to 6 hours. Bring to room temperature 30 minutes before grilling. Sprinkle chops with salt and pepper, place on oiled grill for about 5 minutes per side, and brushing often with marinade, until chips feel soft but springy.

Microwave Applesauce

2 apples, Gala or other sweet apples
1/8c water
1tsp brown sugar
1/2tsp EVO oil
1/4tsp cinnamon
1/8tsp nutmeg


Use an apple corer to core and slice apples into 8 pieces. Chop the 8 pieces into 1/4 inch slices.
Place in a microwave safe bowl with water. Sprinkle brown sugar, cinnamon and nutmeg on apples.
Sprinkle oil. Microwave on high for 8 to 10 minutes until apples are soft. Can also be mashed or blended after removal from the microwave for a finer consistancy.

Turkey Chops with Grilled Root Vegetables

4 turkey chops, thick cut dark meat
Dry Rub of choice
Peanut oil, or EVO oil
Grilled Root Vegetables


Rub the turkey chops with the dry rub liberally. Put in a closed container and shake. Let sit 1 hour at room temperature. Remove from container and lightly brush with peanut oil. Grill for 10 minutes on first side and 6 minutes on second until cooked to 170-180F. Serve with Grilled Root Vegetables.

How large must the dough mass be to require the taking of challah? One must take challah if the dough is at minimum the size of an omer, equivalent to a volume of forty-three and one-fifth eggs. (The omer is the standard of measurement for food in the Torah.) There is a disagreement concerning the precise measurement of an omer. There is a consensus that dough weighing five pounds meets the minimum size requirement. A consensus exists as well that dough weighing less than two and one half pounds is too small to require the taking of challah. Therefore, when one kneads five or more pounds of dough, she recites the blessing. If kneading less than two and a half pounds, she does not take challah at all. When kneading dough that weighs between two and a half pounds and five pounds, one does take challah, but should consult a competent Orthodox rabbi regarding the recitation of the blessing.

The blessing made for the taking of challah is “who sanctified us with His commandments and commanded us to separate challah.” A common custom is to say “. . . to separate challah from the dough.” This latter version is not recorded in the Shulchan Aruch, and the Taz, one of the principal commentators on the Shulchan Aruch, notes that he does not know the basis for it. Nonetheless, the custom in many circles is to add the words “from the dough.”

Challah is taken only from five grains: wheat, oats, rye, spelt, and barley. Challah is not taken from rice, corn, or other grains with which dough may be made. Also, challah is taken once the flour and water have been mixed; it cannot be taken before the kneading has been done. And it should be taken before the dough is baked; nonetheless, if one neglected to separate challah before baking, she does so after baking. (In Passover matzoh baking, where we must complete the baking process quickly, we take challah only after baking.)

We separate challah from cake doughs as well as from bread doughs; however, if the majority of the liquid content is juice rather than water, we do not make the blessing. If none of the liquid is water, it is preferable to add a little water and separate challah. (For a detailed, practical exposition of the challah laws, see Spice and Spirit: The Complete Kosher Jewish Cookbook.)

The mitzvah of taking challah serves a number of purposes. It connects the mundane act of food preparation to G-d, by reminding us that He is the true owner of the land. It also establishes a bond between the common folk and the kohanim, the priests, who are ideally the recipients of the challah. The kohanim, by virtue of the fact that they were deeply involved in the service at the Temple, were unable to engage in farming on a regular basis. Challah, terumah, and the other gifts given them afforded the kohanim sustenance as they performed their work.

Today we do not give challah to the kohanim. While we do have kohanim in our midst, we are unable to verify their lineage beyond any doubt. A non-kohen is not permitted to eat challah. Therefore, we destroy the challah by burning it to the point that it is inedible. (Walk into a kosher pizza store, and you will often see a crisply burned ball of dough resting on top of the oven. This is the challah.)

How Much to Separate?

The Torah does not specify an amount that must be separated for challah, bikkurim, or terumah. By contrast, it does specify that one-tenth of the crop is given to a Levi as ma’aser. The Sages determined that a professional baker separates one out of forty-eight parts, while a lay baker separates one out of twenty-four parts.

Why does the professional give less challah? The Ateres Zahav states that the Sages were more lenient with a baker because baking is his livelihood, and the Sages wanted him to enjoy more of the fruits of his labor. The Rambam writes that whereas a baker generally deals with large portions of dough, the amount that he separates, even at the smaller one-forty-eighth ratio, generally is large enough to make a suitable gift to the kohen. A housewife kneads smaller quantities, so that a larger percentage, one-twenty-fourth, is required to make her gift suitable.

The Lubavitcher Rebbe advances a more esoteric reason for the difference. He explains that G-d wants us to perceive His providence in all that we do. A professional baker is heavily reliant upon a good planting season and a good harvest. He carefully monitors these and thereby witnesses G-d’s providence throughout the process of flour manufacture. A non-professional sees only the final product. He must give a greater percentage, so that he will have a greater awareness of G-d’s manifestation.

Today, because the mitzvah of challah is Rabbinic in nature, there is no minimum amount that must be taken. In Israel, there is a widely observed custom to take a k’zayis, the size of an egg.

While both men and women have the obligation to separate challah, this is among the mitzvos that were specially entrusted to women. Where both husband and wife are involved in making dough, it is preferable for the wife to separate the challah.



By Yitzchak Hanoka More articles... | RSS Listing of Newest Articles by this Author

Rabbi Yitzchak Hanoka is a Rabbinic Coordinator at the OK Labs

Originally published in The Jewish Homemaker

The content on this page is produced by Chabad.org, and is copyrighted by the author, publisher and/or Chabad.org. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with our copyright policy.

Veal Shoulder Roast

1 4 lb veal, shoulder roast
2 tbsp Dijon mustard
1 sprig thyme
1 tsp paprika
1 tbsp herbes de Provence
2 tbsp EVO oil
taste kosher salt
taste pepper

Preheat the oven to 325 degrees Fahrenheit. Season the inside of the roast with half of the Herbes de Provence, the thyme, the salt and pepper. Roll the roast and tie with a butcher's twine. In a sauté pan, heat the oil over a high heat and sear the roast on all sides to give it a nice brown color. Remove it from the heat and coat it with the Dijon mustard, the rest of the Herbes de Provence, the thyme, salt and pepper. Sit the veal in a roasting pan and put it in the oven for 1 hour. Check the doneness after that hour and leave in the oven depending on how you like the meat. Take the shoulder out of the oven and let it rest for 20 minutes in a warm place, covered with tin foil. Slice and serve.

ROLLED STUFFED VEAL ROAST

2 lb. veal shoulder or chuck
1 vegetarian chorizo
to taste Kosher Salt and pepper
to taste garlic, minced or roasted

Have shoulder prepared for stuffing. Spread it open and distribute sausage on shoulder. Roll tightly and tie with cooking twine. Spread on roasted garlic, then sprinkle with pepper and salt. Put in a baking pan or dish. Roast in a preheated oven at 450F for 15 minutes to braise, then at 325F for 1 1/4 hours or until thermometer reads 150F, or as you wish. Remove from oven and let stand 5 to 10 minutes. Cut string and slice.

Roast Chicken

1 3-4 lb Cornish Hen
Roasted Garlic
Spice Rub


Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound, after coating it with extra virgin olive oil, roasted garlic, and your favorite spice rub.

condensed sweetened milk

The best make-your-own version is to mix 1 cup of evaporated milk with 1-1/4 cups of sugar in a saucepan, heat until the sugar is completely dissolved, and let cool. If you don't have evaporated milk on hand either, you can make your own by slowly simmering any quantity of milk in a pan until it reduced by 60%.

Sweetened condensed milk has a shelf life of about a thousand years, though, so pick up one or two cans on your next trip to the market and you’ll never need a substitute again (it’s a good idea to turn the can over every two months or so, to keep the sugar well dispersed throughout the milk).

Applesauce Muffins

1c Applesauce
(or 2 baked apples, peeled, cored, mashed) see * Note
1/3c Cottage cheese
1 Egg
2 tbsp EVO oil
1/4c Honey
1c Whole Wheat flour
1c Better for Bread flour
2 tbsp Toasted wheat germ
1 tsp Baking powder
2 tsp Baking soda
1/2tsp Ground cinnamon
3/4c Raisins or currants

Apples can be baked quickly in the microwave oven. Wash and slit skins around the middle (to prevent bursting) and place in two custard cups or cereal bowls. Cover with waxed paper or plastic wrap and microwave on High for 8 minutes, or until tender. If baking conventionally, preheat the conventional oven to 375 degrees. In a large bowl, combine the applesauce, cottage cheese, egg, oil, and honey. In a medium bowl, combine the flours, wheat germ, baking powder and soda, and cinnamon. Add the dry ingredients to the applesauce mixture, stirring just to moisten. Stir in the raisins and divide the batter among 12 greased muffin cups. Bake in the preheated oven for 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. To microwave: Place 2 cupcake liners in each of six 5- or 6-ounce microwave-safe custard cups or muffin-tin cups. Fill the cups halfway with batter. Microwave on High for 2 1/2 to 4 minutes, or until the muffins appear moist in places on the top but a toothpick comes out clean when inserted in the center. Repeat the process as necessary.

Chocolate Frosting

1 c Cocoa Powder
3 c Powdered Sugar
1/3c Water or Soy Milk
1 tsp Vanilla Extract

Mix Cocoa Powder and Powdered Sugar thoroughly, then add next ingredients until desired consistency is reached. Add more Powdered Sugar for thickness, and more Water or Soy Milk for smoothness.

White Asparagus with Orange-Butter Sauce

6 oranges
2 lb white asparagus trimmed, peeled
2 tbsp white wine vinegar
Taste Kosher salt
Taste Ground black pepper
4 tbsp Butter, cold unsalted, cut up
4 tarragon leaves only

Juice five oranges over a sieve, about 1 1/2 cups. Zest one orange. Using a paring knife, remove the skin, pith, and outer membrane from the remaining orange. Carefully cut each segment away from the white membranes. This is called supreming the orange. Set segments aside. Place the asparagus in a large saute pan. Add 1/2 inch of water, and bring to a boil. Lower the heat, and steam to tenderize, about 8 minutes. Just before the asparagus are fully cooked, drain the liquid from the saute pan. Add 1/4 cup orange juice, and simmer until the asparagus are fork tender. Remove from heat. Season with salt and pepper. Cover, and steam while finishing the sauce. Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to a boil. Add the vinegar, lower the heat, and simmer until reduced to 1/3 cup. Remove from heat, and stir in butter, one piece at a time, until sauce is thick and creamy. Season with salt and pepper. Transfer the asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon.

White Asparagus in White Sauce

1 1/2 lb White asparagus, cooked (reserve liquid)
2 tsp EVO oil
2 tsp Better for Bread flour
1/2c asparagus liquid
1/2c Milk
1/8tsp Nutmeg, freshly grated
1/4tsp Kosher Salt

Drain asparagus spears, reserving 1/2 cup of the liquid. Heat EVO oil in a saucepan, add flour and blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add seasonings. Gently stir in asparagus spears, but heat through, do not boil. Serve in a preheated serving dish.

White Asparagus

4 qt water
2 tbsp kosher salt
1/4c lemon juice
3 tbsp butter
1/4c brown sugar
1 lb white asparagus - (to 2 lbs)

Bring the water to a simmer in a large pot with the salt, lemon juice, butter and sugar. Meanwhile, trim about 1/2 inch from the ends of the asparagus. Lay the spears on a work surface and peel them with a sharp vegetable peeler, starting about 1 1/2 inches from the top and running evenly down the length of each spear. (Spears are brittle and can snap when peeled in midair.) Gather the spears into 2 to 4 bundles and tie them loosely with kitchen string, then lower them into the simmering water. Cook, increasing the heat to maintain a simmer, if necessary, until the asparagus is tender when pierced with the tip of a knife, which can vary in time depending upon the thickness of the spears. Lift the bundles from the water with tongs and drain them on paper towels.

Passover Brownies

1 cup oil
4 x eggs
2 cup sugar
1/2 cup potato starch
1 tsp vanilla sugar
1/2 cup cocoa
1 bag (2 cups) chocolate chips


* Preheat oven to 350 degrees F. Grease a 9 x 9" baking pan. Combine all ingredients and pour into prepared pan. Bake for 30 minutes.
* Makes 16 brownies.

Passover Cornish Hen with Raisins, Tomatoes and Spices

2 tbsp EVO oil
1 x Cornish game hen, halved
Salt and freshly ground black pepper, to taste
1 tsp Cinnamon, ground
1 cup Chopped onion
1/2 tsp Cloves, ground
1 cup Canned plum tomatoes, diced, with juices reserved
1 cup Dried raisins, soaked in hot water for 1 hr and drained
1/2 cup Chicken stock
1/3 cup Brown sugar

Heat 1 tbsp EVO oil in a large saucepan. Sprinkle the hens with salt, pepper and 1 tsp cinnamon, then brown well. In another saucepan, heat remaining tbsp of EVO oil, add the onions and cook over low heat 5 min or until onions are transparent. Add remaining cinnamon and the cloves and cook 3 more min stirring occasionally. Add about 1/2 c of the reserved tomato juices. Puree half the soaked raisins in a food processor or blender, and coarsely chop the rest. Add the pureed raisins, the diced tomatoes and chicken stock to the onion mixture. Simmer, uncovered, 5 min. Puree 1/2 c of the onion mixture. Return to the pan, add the remaining raisins, brown sugar and remaining chicken stock. Add enough additional liquid to thin the sauce out to a medium thickness. Place half the sauce in the bottom of a covered glass casserole dish . Add the hen and cover with the remaining sauce. Microwave, until done, 15-20 minutes on high. Check with a thermometer to see that the hen is cooked to at least 170F inside. Transfer to a stove pot to serve for Passover.

Passover Stuffing

1 Onion, peeled and minced (about 1 cup)
2 x Ribs celery, diced fine
2 tbsp Extra Virgin Olive oil
2 x Cloves garlic, smashed and peeled, minced
7 cup Matzo farfel, (OR about 10 boards finely broken matzos)
1/4 tsp Ground white pepper
1 tbsp Hungarian paprika
3 extra large egg whites, or ½ c Papetti egg whites
1/4 cup Chopped Italian flat-leaf parsley
2 cup chicken broth, (Use 3 cups broth if you like it moist.)

* 1. Sauté the onion and celery in the oil in a covered non-stick sauté pan for 3 to 5 minutes. Remove the cover, add the garlic, and continue to sauté until wilted and tender. (Do not brown.)
* 2. Add the matzo farfel and stir until lightly toasted.
* 3. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.
* 4. Add to the matzo mixture, mix, and use to stuff the bird under the skin and/or in the seasoned body cavity. Secure with toothpicks or metal skewers.
* VARIATIONS:
Mushroom Stuffing: Sauté 2 cups sliced fresh mushrooms with the onion. You may add 1 tsp of crushed dried thyme or 1 tbsp of chopped fresh thyme to this mixture.
* Nut Stuffing: One cup coarsely chopped toasted walnuts and/or almonds may be added to the onion with the matzo farfel.
* Fruit Stuffing: Ten, drained pitted chopped prunes or apricots; 2 cups peeled, cored and diced apples; 1/2 cup dark raisins may be added with the seasonings and broth.

MEDITERRANEAN FISH STEW
with ROUILLE

1/4c extra virgin olive oil
1 c sliced onions
4 cloves garlic, unpeeled, chopped
1 1/2c chopped fresh tomatoes, unpeeled
1 cup canned Italian plum tomatoes, crushed
1/4tsp dried thyme
1/8tsp fennel seeds
1 pinch saffron threads
One 1"x1" piece orange peel
1 quart fish stock
to taste Salt
to taste ground red pepper
3 (6 oz) cod, fillets (or halibut, sea bass, or red snapper)
8 slices French bread, sliced 3/4" thick, lightly toasted and brushed with olive oil
1/2c rouille
1/2c fresh chopped parsley
1/2c freshly grated Parmesan (Optional)

To prepare the soup base, heat the olive oil in a heavy 6-quart pot. Add the onions, and sauté for 8-10 minutes, stirring frequently, until tender but not browned. Stir in the garlic, tomatoes and seasonings, and simmer 3-4 minutes. Pour in the stock, salt lightly to taste, and cook slowly, loosely covered, for 45 minutes. Remove the orange peel. Bring the soup base to a boil, then fold in the fish. Bring back to the boil, then reduce heat and simmer for 2-3 minutes until the fish are barely opaque and lightly springy to the touch. Correct seasoning. To serve, place 2 rounds of French bread in each large soup bowl, top with a spoonful of the rouille, ladle on the fish, then the soup, and garnish with a sprinkling of parsley. Optionally top with grated cheese.

Rouille

1 bell pepper, roasted
2 cloves garlic
2 tbsp mayonnaise
1 tbsp grated Parmesan or crumbled feta cheese
1 tsp red wine vinegar or lemon juice
to taste Kosher Salt
to taste black pepper, ground

Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or food processor and process until well blended. Add salt and pepper to taste. The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator. (Makes about 1/2 cup)

Cajun Cod with Parsley Sauce

3 (6 oz) cod fillets
2 tbsp Cajun spice mix
2 tbsp EVO oil
1 cup fresh parsley sauce

Parsley sauce

1 Tbsp butter
1 Tbsp Better for Bread flour
1 tsp minced garlic (or two cloves, chopped)
1 c milk
to taste Seasoning
1 Tbsp parsley, dried

Melt the butter in a saucepan. Add the garlic and let it cook over a low heat for 3 minutes. Add the flour and seasoning and blend well. Add the milk, little by little, stirring continuously until the sauce is thick and creamy. Remove from heat and stir in the parsley.

GARNISH Lemon wedges

Dry the fish fillets using absorbent kitchen paper. Rub each side of the fish with the Cajun spice mix to coat. Heat the olive oil in a large frying pan until really hot and fry the fish fillets on each side for 5-6 minutes. Place on a serving dish and keep to one side. Heat the sauce and pour over the fish. Decorate with lemon wedges and serve. Delicious served with seasoned, buttered easy cook rice and garden peas.

Parsley sauce

1 Tbsp butter
1 Tbsp flour
1 tsp minced garlic (or two cloves, chopped)
1 c milk
to taste Seasoning
1 Tbsp parsley, dried

Melt the butter in a saucepan. Add the garlic and let it cook over a low heat for 3 minutes. Add the flour and seasoning and blend well. Add the milk, little by little, stirring continuously until the sauce is thick and creamy. Remove from heat and stir in the parsley.

Cajun Cod

1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 tbsp EVO oil
2 tomatoes, seeded and chopped
1/2c dry red wine
1/4 tsp thyme, dried
1/2 tsp cayenne pepper, dried
4 (6 oz) cod fillets
2 tbsp lemon juice

Sauté the onion, green pepper and garlic in EVO oil until tender. Add the tomatoes, wine, thyme and cayenne. Bring to a boil. Add the cod, reduce the heat, cover, and simmer for about 10 minutes or until the fish flakes. Add the lemon juice before serving.

Cod Florentine

3 (6 oz) Cod fillets
10 oz Spinach, frozen, thawed and drained
4 oz Mushrooms, fresh, chopped
1/2 c Cheddar cheese, mild, shredded
1/3 c EVO oil
1 tsp Dill weed
1 tsp Nutmeg
1/2 tsp Hot sauce

Place cod in baking dish. Layer with spinach, mushrooms and cheese. Heat EVO oil and add seasonings. Pour this on top of cheese. Bake at 350F for around 30 minutes.

Broiled Cod with Sun-Dried Tomatoes

3 (6 oz) cod fillets
1/4 cup mayonnaise
1/4 cup sun-dried tomatoes, chopped
2 tbsp parsley, chopped fresh
1/8 tsp black pepper, ground

Set oven to broil. Grease rack of broiler pan. Place fish fillets on rack. Broil fish with tops 4 inches from heat 8 minutes. Mix remaining ingredients, and spread on fish. Broil 1 to 2 minutes longer or until topping is light brown and fish flakes easily with fork.

Broiled Cod Rouille

1 bell pepper, roasted
2 cloves garlic
2 tbsp mayonnaise
1 tbsp grated Parmesan or crumbled feta cheese
1 tsp red wine vinegar or lemon juice
to taste Kosher Salt
to taste black pepper, ground
4 (6 oz) cod fillets (or halibut, sea bass, tuna, salmon)

Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or food processor and process until well blended. Add salt and pepper to taste. The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator. (Makes about 1/2 cup) Rinse the fish in cold water and pat dry with paper towels. Lay the fish on a lightly oiled broiler pan or a shallow rimmed baking pan. Brush generously with the rouille (red pepper sauce), about 1/4 cup. Adjust the oven rack so the top of fish is 1 to 1 1/2 inches from the broiler element. Broil 6 minutes per inch of thickness (4 to 5 minutes for fish 3/4 inch thick). Turn off the heat and let fish stand in oven until opaque in center of thickest part, 3 minutes or up to 10 minutes more. Close the oven door after 4 to 5 minutes to hold heat in. Serve fish with additional sauce if you wish. Rouille, a rich roasted red pepper and garlic sauce, is traditionally spooned into French fish soup to add an earthy, robust flavor. Here it is modified and simply brushed over the fish before broiling.

Substitute Spike Seasoning Mix

2 tbsp kosher salt
2 3/4 tsp black pepper
1 tbsp sweet paprika
1 tsp cayenne
2 tsp onion powder
1 1/4 tsp garlic powder
1 tsp dry mustard
1 1/2 tsp dried thyme leaves
1 tsp dried basil

Mix and store in a cool area.

Seasoned Salt 2

1 tbsp garlic powder
1 tbsp onion powder,
1 tbsp celery seeds, ground
1 tbsp kosher salt

Mix well, and store in a cool area.

Garam Masala Spice Rub


5 tsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tsp Whole cloves
1 tsp Cinnamon
1 tsp Green cardamom pods

Toast coriander and cumin seeds for 3-5 min, then combine with other ingredients and grind. Store in a cool area.

Garam masala A seasoning made by blending dry-roasted, ground spices, such as black pepper, cumin, cloves, and cardamom, used in the cooking of northern India. Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that chilies are, but is fairly pungent.

Honey Barbecue Sauce

1/2 cup Minced onion
1 x Clove garlic, minced
1 tbsp Vegetable oil
1 x Tomato sauce, (8oz.)
1/2 cup Honey
2 tbsp Vinegar
2 tbsp Parsley, minced
1 tbsp Low Sodium Soy sauce
1/4 tsp Black pepper

Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and simmer 5 minutes. Marinate chicken or beef in sauce; brush on additional sauce during grilling.

Passover Mandelbrot

Dough

2 3/4c matzo cake meal, spooned in and leveled
3/4c potato starch, spooned in and leveled
1/2tsp kosher salt
1 c unsalted margarine, (2 sticks) slightly firm1 3/4c brown sugar
6 eggs
6 oz bittersweet or semisweet chocolate,
1 c toasted almonds, coarsely chopped

Glaze and Topping

1 egg, beaten with 2 teaspoons water
1 tsp ground cinnamon
1 tbsp sugar

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Grease jelly roll pans. Strain together the matzo cake meal, potato starch and salt. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat margarine and 1 3/4 cups sugar on medium speed for 2 to 3 minutes or until creamy or lightened in color. In a separate bowl, lightly beat 6 eggs. Add one-third at a time to the margarine mixture and mix until well blended. Reduce mixer speed to to low and add the dry ingredients in three additions, mixing only to blend. Remove bowl from the mixer and using a large rubber spatula, fold in chocolate and almonds. Divide the dough into four equal parts and with lightly oiled hands, shape each into a log 12 inches long and 2 inches wide. Place the logs 2 inches apart on the prepared baking sheets. Brush the top of each log with some of the egg wash. Combine cinnamon and 1 tablespoon sugar and sprinkle over the logs. Bake logs for 35 to 40 minutes, then remove from the oven. To ensure even browning, toward the end of baking time rotate the baking sheets from top to bottom and front to back. Reduce the oven temperature to 325 degrees. Slice logs into 1/2-inch pieces and place flat side down on the jelly roll pans. Return to the oven for 10 minutes, then turn slices over and bake for another 10 minutes or until the Mandelbrot are crisp and the edges are light brown. Let cool on the pans. Store in an airtight container, layered between strips of wax paper, for up to three weeks. These cookies may be frozen.

Julia Child's Special Spice Blend

2 tsp freshly ground white pepper
1 tsp ground bay leaves
1 tsp clove, ground
1 tsp mace, ground
1 tsp nutmeg, ground
1 tsp paprika, ground
1 tsp thyme, dried
1/2 tsp allspice, ground
1/2 tsp cinnamon, ground
1/2 tsp savory, dried

Mix well in a bowl and store in a cool area. Use this to rub on meat, chicken, fish, and vegetables.

Fragrant Spice Mix

1/2c Ground cinnamon
2 tbsp Ground dried orange peel
2 tbsp Ground anise seed
2 tbsp Ground allspice
2 tbsp Ground cardamom
2 tbsp Ground coriander
1 tbsp Ground cloves
1 tbsp Ground ginger
2 tsp Ground nutmeg

Combine all ingredients and mix well. Store in a cool area.
Can be used in muffins, cookies, cakes, pies, puddings and fruit sauces.

Yemenite Saffron Spice Mix

2 tsp Black peppercorns
1 tsp Cumin seeds
1/3tsp Cardamom seeds
1/3tsp Saffron
2/3tsp Turmeric

Grind the spices together thoroughly, and store them in a cool area.

Essence Seasoning

4 tsp paprika, ground
1 1/2tsp cayenne, ground
2 tsp black pepper, ground
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 1/2tsp oregano, ground
1 1/2tsp thyme, ground

Rub this blend on meats before grilling, try on roasted potatoes. Store in a cool area.

North African SPICE RUB 2

1/2 x Nutmeg, grated
1 tbsp Black peppercorns
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Cloves, ground
1 tbsp cinnamon, ground
Seeds cardamoms, from 6 green
2 tbsp Paprika, ground
1 tsp chili, ground

Use to spice meats and vegetables. Grind all the ingredients together. Store in a cool area.

Thai Spice Rub

2 tbsp lemongrass, chopped fresh
1 tbsp ginger, grated fresh
2 cloves garlic, minced
1/8tsp red pepper, hot, ground

Grind together and store in a cool area. Smear into grilled or stir fried chicken, fish, steak, and vegetables.

Tartar Sauce

1 cup Mayonnaise
3 tbsp Gherkins, chopped
1 tbsp Capers, chopped
1 tbsp Parsley, chopped
2 tbsp Stuffed olives, chopped
1 tbsp Shallots, chopped

Mix all ingredients well; chill. Serve with fish.

Tandoori Seasoning Rub

1 tsp ginger powder
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp paprika, ground
1 tsp turmeric, ground
1 tsp kosher salt
1 tsp cayenne, ground

Mix all ingredients together. Store in an airtight container in a cool area. Apply to fish, chicken, meat, and vegetables.

Mild Curry Masala Spice Rub

3 tbsp Coriander seeds
1 tbsp White cumin seed
1 tbsp Fennel seeds
1 tbsp cinnamon
1 tsp Cloves
1 x Bay leaf

GROUND SPICES

1 tsp Garam masala, dried (see below)
1 tsp Turmeric, dried
1 tsp ginger, dried

Roast and grind the whole spices. Add to ground spices and store in air-tight container in a cool area.

Garam Masala

5 tsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tsp Whole cloves
1 tsp Cinnamon
1 tsp Green cardamom pods

Toast coriander and cumin seeds for 3-5 min, then combine with other ingredients and grind. Store in a cool area.

Mexican Spice Rub

1 tsp onion powder
3/4tsp seasoned salt
1 1/2tsp oregano, dried leaves crushed
3/4 tsp red pepper flakes, crushed
1/2 tsp garlic-pepper seasoning
1/2 tsp chili powder
1/4 tsp cumin, ground

In small bowl, combine all ingredients; mix well. Rub mixture evenly on both sides of chicken pieces. Grill or broil as desired.

Mesquite Barbeque Rub

1 tsp Black Peppercorns, cracked
1 tsp Cumin Seed, crushed
1 tsp Mesquite Seasoning, or substitute (see below)
1 tsp Dehydrated Minced Garlic

* Grind.
* Keep in a cool area. Spread or pat just before cooking meat, chicken, fish, or vegetables.

Mesquite Seasoning Substitute

1/8 tsp Liquid Smoke
1 tsp Seasoned Salt.

Mix and apply to recipe.

Mesquite Seasoning Substitute

1/8 tsp Liquid Smoke
1 tsp Seasoned Salt.

Mix and apply to recipe.

Mediterranean Seasoning Rub

1 tsp Thyme, dried
1 tsp Rosemary, dried
1 tsp Sage, dried
1 tsp Marjoram, dried
1 tbsp Garlic, finely chopped
1/2 tsp Coarse Kosher salt
1/4 tsp Cracked black pepper

Mix all together. Rub into beef 1 hour before cooking. To use on fish, add 2 T. lemon zest, and squeeze the juice of 1 lemon on fish with rub.

Louisiana Seasoning Rub

4 tbsp brown sugar
4 tbsp kosher salt
1 tbsp paprika
2 tbsp dry mustard
1 tsp chili powder
1/2 tsp lemon pepper
1 pinch dried oregano
1 pinch dried thyme

Mix all of the ingredients together until well-blended. Store in a cool area. Apply to meat, chicken, fish, and vegetables.

Yucatan Spice Rub

1 tsp whole black peppercorns
1 tsp cumin seed
1 tsp fennel seed
1 tsp whole coriander seed
1 tsp mustard seed
1 tsp red pepper flakes

In a skillet, toast the peppercorns, cumin, fennel seed, coriander seed, red pepper flakes, and mustard seed. When the spices begin to smoke, remove, and grind in a coffee mill. Store in a cool area. Rub on fish, chicken, meat, and vegetables.

Latin American Spice Rub

1 tbsp Cumin Powder
1 tbsp Chili Powder
1 tsp Coriander, powder
1 tsp Cinnamon, ground
1 1/2 tsp Brown Sugar
1 tsp Kosher Salt
1 tsp Red Pepper Flakes
1 tsp Black Pepper, ground


Mix all ingredients, and store in a cool area. Rub on Chicken, fish, meat and vegetables.

Grilled Seafood Spice Rub

1/2 tsp Garlic powder
1 1/2 tsp Cayenne pepper, ground
1/2 tsp Ground pepper
1/2 tsp Onion powder
1/2 tsp Coriander, ground
1/2 tsp Ginger, ground
1/2 tsp Dry mustard
1/2 tsp Cumin, ground
1/2 tsp Fennel seed, ground

Combine spices in a bowl. Store in a cool area. Sprinkle each fish filet with spice mixture and let sit in refrigerator for 2 hours. Grill.

North African SPICE RUB

2 tsp dried minced onion
2 tsp dried minced garlic
2 tsp caraway seeds
2 tsp ground coriander
1/2 tsp cayenne pepper

Combine in a spice, or coffee grinder. Process until well blended, then store in a cool area. Spread spice rub on fish, poultry, meat, and vegetables.

Fiorentina Seasoning Rub

2 tbsp Fresh rosemary leaves, chopped
2 tbsp Fresh sage leaves, chopped
2 tbsp Fresh thyme leaves, chopped
4 tbsp Ground black pepper
4 tbsp Kosher salt


Pat meat dry. In a small bowl combine all spices until well mixed. Coat meat with rub. Brush meat with extra virgin olive oil.

Chicken Seasoning Rub

1/4 cup Brown Sugar
2 tbsp Paprika
1 tbsp Onion powder
2 tbsp Seasoned salt
1/2 tbsp Garlic powder
1/2 tbsp Chili powder
1/2 tbsp Lemon pepper
1 tbsp Sage, dried
1/2 tsp Basil, dried
1/2 tsp Rosemary, dried
1/4 tsp Cayenne pepper

Mix and store in a cool area.

Cajun Blackening Rub 2

1 tbsp Ground Black Pepper
1 tbsp Kosher Salt
2 tsp Crushed Fennel Seeds
1 tsp Dried Thyme
1 tsp Sweet Or Hot Paprika
1 tsp Dry Mustard
1 tsp Garlic Powder
1/2 tsp Ground Red Pepper
1 tsp Ground Sage

This spice mix, best known as "blackening spice," can be rubbed generously on chicken, fatty fish, steaks, or vegetables before pan broiling, grilling, or sautéing. It will transform into a tangy, deeply caramelized crust as the food cooks. Expect the spices to smoke some during cooking. Stir all ingredients together in a small bowl. This rub will stay potent, covered and kept in a cool, dark, dry place for up to 6 weeks.

Cajun Blackened Seasoning Rub 3

1 tbsp Paprika
2 1/2 tsp Kosher Salt
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Cayenne pepper, dried
1 1/2 tsp Ground Black pepper
1/2 tsp Thyme, dried
1/2 tsp Oregano, dried
1/4 tsp Sage, dried

Mix all spices together and store in a cool area. Apply as a rub to fish, chicken, and meat.

Burning Spear Seasoning Paste Rub

1 tbsp Dried minced onion
1 tbsp Onion powder
2 tsp Dried thyme
1/2 tsp Salt
1 tsp Ground allspice
1/4 tsp Ground nutmeg
1/4 tsp Ground cinnamon
2 tsp Sugar
1 tsp Coarsely ground black pepper
3/4 tsp cayenne pepper to 1 teaspoon
1/4 cup Snipped chives
1/2 cup Finely chopped onion
4 tbsp Lime juice
1 tsp hot pepper sauce to 3 teaspoons optional
1 tbsp EVO oil

In a blender or food processor, combine the dried onion, onion powder, thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives, chopped onion, lime juice and pepper sauce. Blend to a thick paste. (For grilling skinless chicken, add the oil to the paste.) Rub the paste over the chicken, cover and refrigerate overnight. Grill the chicken - do not remove the seasoning paste before grilling. Makes enough for a 3 1/2 lb. cut up chicken, or 4 large chicken breast halves, skin removed.

Wet Jerk Seasoning Paste Rub

1/2 cup Fresh thyme leaves
13 green onions
4 tbsp Finely diced fresh ginger
3 Scotch bonnet or habanera peppers, stemmed
1/4 cup Peanut oil
5 Cloves garlic chopped
3 Bay leaves
2 tsp Freshly ground allspice
1 tsp Freshly ground nutmeg
1 tbsp ground pepper
1 tbsp ground coriander
1 tsp ground cinnamon
2 tsp Kosher Salt
1 tbsp Lime juice

Blend all ingredients in a food processor until a thick, chunky paste results. Store in a tightly sealed, refrigerated container for several months. Rub the meat thoroughly with this paste. For larger cuts such as roasts, slash the meat at two-inch intervals and force the jerk rub into the cavities. Allow the meat to marinate overnight before smoking over a slow fire until well done. This quantity of marinade is sufficient for two to three chickens or ten pounds of roast. For an extra spicy taste, extra sauce can be used for basting, and great as a baste on spareribs.

Black Barbeque Sauce

1 cup Worcestershire sauce
1 cup Vinegar
2 tbsp Brown sugar
2 tbsp Lemon juice
3 tsp Ground black pepper
2 Cloves garlic, minced
1/2 tsp Allspice

Combine ingredients in saucepan and simmer for 10 minutes. Serve hot or at room temperature.

Berbere Seasoning Rub

2 tsp Whole cumin seeds
4 whl cloves
3/4 tsp Black cardamom seeds
1/2 tsp Whole black peppercorns
1/4 tsp Whole allspice
1 tsp Fenugreek seeds
1/2 tsp Whole coriander seeds
10 sm Dried red chilies
1/2 tsp Grated ginger
1/4 tsp Turmeric
1 tsp Kosher Salt
2 1/2 tbsp Sweet Hungarian paprika
1/8 tsp Cinnamon
1/8 tsp Ground cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & coriander for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.
Berbere is an Ethiopian spice mixture whose ingredients usually include chili peppers, ginger, cloves, coriander, and allspice. It is used to flavor the traditional stews known as wats.

Sage Lemon Pepper Seasoning Rub

1 tbsp Lemon peel, grated
2 tbsp Ground Black Pepper
1 tbsp Ground thyme
1 tbsp Paprika
1 tsp Garlic powder
1/2tsp Kosher Salt
1/2tsp Sage
1/8tsp Cayenne pepper
1/2tsp Brown Sugar

In a bowl, combine all ingredients and mix well, and store in a cool area. This recipe should only be used as a guide. For example, if you prefer more "heat" increase the cayenne pepper slightly. Likewise, for more sweetness, increase the amount of sugar. Add any other herbs you like and enjoy own rubs. Brush meats with (garlic infused) extra virgin olive oil before seasoning and grilling. Sprinkle the seasoning rub over the meat and then rub it into the meat gently before cooking.

Mustard Seasoning Rub

1/4c Black Pepper, ground
1/4c Paprika, ground
3 tbsp Brown Sugar
2 tbsp Kosher Salt
2 tsp Dry mustard, ground
2 tsp Cayenne, ground

Mix all ingredients, and store in a cool area. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before cooking or smoking.

Kansas City Rub

4 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp celery seeds , ground
1 tbsp kosher salt
2 tbsp paprika
1/2tbsp chili powder
1/2tbsp ground black pepper
1/4tsp ground ginger
1/4tsp dry mustard
1/8tsp ground allspice

Combine ingredients in a bowl, mix well and store in a cool area. Rub on beef brisket before cooking. (Note the amount of the last three ingredients can be raised or lowered according to your taste.) Makes enough for 1 brisket.

Seasoned Salt 3 for Beef

1/2c Kosher Salt
1/4c Garlic Powder
1/4c Onion Powder
2 tbsp Ground Thyme
2 tbsp Ground Bay Leaf
2 tbsp Ground Mustard
2 tbsp Paprika
2 tbsp Black Pepper

Mix thoroughly and store in a cool area. Rub on meat, but also on chicken, fish, and vegetables.

BBQ Seasoning Rub

2 tbsp Cumin, ground
2 tbsp Thyme, dried
2 tbsp Garlic powder
2 tbsp Black Pepper
1 tbsp Cayenne Pepper
1 tbsp Kosher Salt
1 tbsp Curry Powder
1/2tbsp Onion Powder

Mix all ingredients and store in a cool area. Rub meat, chicken, and vegetables and cook.

BBQ Seasoning Rub 2

1/8c paprika
1 tbsp granulated garlic
1 tbsp granulated onion
1 tsp peppercorns
1/2tsp dry mustard
1/2tsp chili powder
1 tbsp cumin seed, toasted
1 1/2tbsp coriander seed, toasted
1/8c kosher salt
1/8c brown sugar

Combine all ingredients in a grinder, and store in a cool area. Rub on chicken directly or coat in a plastic storage bag. Make sure chicken is dry before applying.

BBQ Seasoning Rub 3

1 tbsp Chile, ground
2 tsp Paprika, Hungarian
1 tsp Cumin, powder
1 tsp Coriander, ground
1 tsp Kosher Salt
1 tsp Onion powder
1 tsp Garlic powder
1/2tsp Mustard, dry,
1/2tsp Pepper, black, ground
1/2tsp Thyme, leaves, dried
1/2tsp Turmeric powder
1/2tsp Allspice, ground

Mix all ingredients, and store in a cool area. Rub on meat and refrigerate the night before cooking. Consider halving the chili for a milder rub.

Asian Seasoning Rub

2 tbsp sesame seeds, toasted
2 tsp turmeric, ground
1 tsp coriander, ground
1/2tsp kosher salt
1/2tsp onion powder
1/4tsp cumin, ground
1/8tsp cinnamon, ground

Combine all ingredients, and store in a cool area.
Goes well with beef, white chicken meat, any firm white fish, and vegetables.

Apricot Raisin Spiced Glaze

1 tsp Red Pepper, dried
1/2tsp Kosher Salt
1 tbsp EVO oil
1 1/2tbsp brown sugar
12 Golden raisins, chopped up
3 tbsp Apricot preserves
1 tsp Wine vinegar or lemon juice

In a skillet heat about a half-cup water over medium heat until it begins steaming. Add the pepper flakes (adjust to your tolerance), with the salt and EVO oil to the water and allow the flakes to soften. Add the brown sugar (stir to dissolve) and raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan, and make sure any gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat meats with the glaze by simmering the meats with the glaze for a couple minutes on each side, or broil for affect. Spread a teaspoon or so on each serving plate and arrange meats on top.

BBQ Rib Seasoned Rub and Sauce

1 tbsp Black pepper, ground
1 tbsp Paprika, ground
1/2tbsp Chili powder
1/2tbsp Red pepper flakes
1/2tbsp Garlic powder
1 tsp Celery salt
dash Dry mustard

FINISH SAUCE

8 oz Ketchup
4 tbsp Soy sauce
2 tbsp Worcestershire sauce
1 tsp Garlic powder
4 tbsp Apple cider vinegar
2 tbsp Apple juice
1 onion, finely grated
1 Golden Delicious apple, grated
1/4 bell pepper, grated small

Mix dry rub ingredients, and store in a cool area. Rub into ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add in finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs as you prefer, and use sauce to glaze. Serve sauce on the side.

All Purpose Seasoning Rub

2 tbsp Black pepper, ground
2 tbsp Paprika, ground
2 tbsp Onion powder
1 tbsp Brown sugar
1 tbsp Chili powder
1 tbsp Kosher salt
1/2tsp Ground sage
1/2tsp Ground nutmeg
1/4tsp Cayenne pepper (opt)

Mix all the spices together and store in a cool area. Great with ribs, brisket, and chicken and vegetables.

Sweet a Little Hot Spice Rub

1/4c Paprika
1 tbsp Ground cumin
1 tbsp Chile powder, (mild)
1 tbsp Ground black pepper
1/2tsp Cayenne pepper powder
1/4tsp Ground cloves

Mix all ingredients, and store in a cool area. Apply to meats, poultry, fish, and vegetables.

Sweet Mustard Seasoning Rub

1/2tbsp kosher salt
1/8c brown sugar
1 tbsp brown sugar
1 tbsp cumin, ground
1 tbsp chili powder, Mexican, or, ancho
1/2tbsp ground black pepper
1/2tbsp cayenne, ground
1/8c paprika, ground
1/2tsp ground pepper
1/2tsp dried ginger
1/2tsp dried sage, ground
1/2tsp dried oregano
1/2tsp allspice, ground
1/4tsp ground cloves

Mix ingredients and store in a cool area. Add ingredients to 1/2 Cup Dijon mustard, (add honey for some more sweetness), 1/4 cup Balsamic vinegar, and mix all and simmer for 30 minutes. Rub on meat, then roast. Serve as sauce.

Chicken Seasoning Rub 2

6 tbsp FIRMLY PACKED BROWN SUGAR
3 tbsp SPIKE SEASONING (see below)
2 tbsp PAPRIKA, ground
1/2tsp ONION POWDER
1/4tsp GARLIC POWDER
1/4tsp PEPPER, ground
1/4tsp GINGER, ground

Mix and store in a cool area. Rub chicken thoroughly, and roast.


Substitute Spike Seasoning Mix @
http://allblindtrust.blogspot.com/2006/03/substitute-spike-seasoning-mix-2-tbsp.html

Spice Paste 2

2 tbsp cumin powder
2 tbsp turmeric powder
2 tbsp sweet paprika
2 tbsp coriander seed cracked
2 tbsp black peppercorns cracked
1 tbsp ground cinnamon
1 tsp kosher salt
1/4c EVO oil
2 cloves garlic cloves minced
2 tbsp minced fresh oregano
1/4c minced fresh cilantro

Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon, and salt in a small skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days. This paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. For steaks, bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side.

Buffalo Wings SEASONING MIX

2 tsp Salt
2 tsp Paprika (mild; or Hungarian hot paprika)
1 tsp Cayenne pepper
1 tsp Onion powder
1 tsp Garlic powder
3/4tsp Ground pepper

Mix or grind all ingredients well. Store in a cool dry place.

Steak Strip Vegetarian Calzones

1 c finely chopped red potato
1 c finely chopped onion
1 c vegetable broth
1/4tsp kosher salt
1/4tsp ground cumin
11/4tsp ground allspice
1/4tsp black pepper
1 clove garlic, minced
1 tbsp finely chopped cilantro
1 pack Steak Strips, Morningstar Farms
Cooking spray
1 tbsp cornstarch
1 tbsp cold water
bread machine dough anything style


See bread machine dough anything style Recipe@

http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html


Combine first 9 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool. Sauté in a sprayed frying pan 1 package of Morningstar Farms Steak Strips until browned, then set aside. Drain saucepan mixture in a colander over a bowl. Discard liquid, and add Steak Strips. Finely chop Steak Strip mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.

Working with one calzone at a time, roll one portion, roughly 1/6 th of ABM dough on lightly floured surface to 7-9-inch semi-circle. Form calzone circles by pulling out from the edges in a gentle manner being careful not to tear the dough. In a bowl, combine all the filling ingredients. Push your filling back in towards the middle as you seal. Repeat with remaining dough , and fillings. Fold over to enclose filling, pressing edges firmly together, until closing corners. Brush with Oriental Sesame Oil and/or egg wash, and sprinkle with Sesame seeds. Place a dollop of your filling in the middle for effect. Place on lightly greased baking sheets. Preheat oven to 425 F. Bake 20 to 25 minutes or until browned. Remove from oven. Repeat the procedure with the remaining Steak Strip mixture, dough, and cornstarch mixture.

Substitute Tamarind Paste

1 tbsp dates
1 tbsp prunes
1 tbsp dried apricots
1 tbsp lemon juice

Chop the dates, prunes, and apricots into fine pieces and add the lemon juice.
Tamarind pulp is most often made into a drink or candy. However, in a thicker paste form, it also can be incorporated into grilling glazes, curries and barbecue sauces. During last 15 minutes of grilling, baste with some of the tamarind barbecue sauce which follows.

Tamarind Barbecue Sauce
2 tbsp EVO oil
1 large onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 tbsp grated fresh ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp freshly ground pepper
1/2tsp cardamom
1/2tsp ground cinnamon
1/8tsp ground cloves
1/8tsp ground nutmeg
1 large can plum tomatoes and juices
1 c water
1/4c light brown sugar
3 tbsp tamarind paste
1 hot pepper, seeded and chopped
1/4c coarsely chopped cilantro
Kosher Salt
ground pepper

To make the sauce: Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and hot pepper and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro and place in a food processor. Process until smooth. Season with salt and pepper to taste. Let cool.

Vegetarian Beef Fajitas with Peppers and Onions

Marinade:
1/4c EVO oil
1 tsp grated lime rind
2 1/2tbsp lime juice
2 tbsp Worcestershire sauce
1 1/2tsp ground cumin
1 tsp kosher salt
1/2tsp dried oregano
1/2tsp ground black pepper
2 cloves garlic, minced
14 oz vegetable broth

Fajitas:
2 bags steak strips, Morningstar Farms
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
8-12 tortillas (10-inch), whole wheat flour
1 c salsa
1/4c sour cream
1/2c cilantro, chopped fresh
Fresh cilantro sprigs

The vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other seasonings. Substitute Meat for the Steak Strips if you wish, and marinate them as well. To prepare marinade, combine first 10 ingredients in a large bowl; set aside. Combine marinade, and vegetables in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill. Place some marinade in a small saucepan as a reserve. Place the vegetarian steak strips, and vegetables on grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness. Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Place the steak strips and vegetables on a serving platter; drizzle with reserved marinade. Arrange about 2 ounces of steak strips, 5 bell pepper wedges, and 2 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve.

Orange Sweet and Sour Sauce with Bell Peppers

1 c orange juice
1 tbsp cornstarch
2 tbsp rice vinegar
3 tbsp low-sodium soy sauce
2 tbsp honey
1 c onion, chopped
1 tsp garlic, minced
1 tsp ginger. minced
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips

Combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.

Add remaining 1 1/2 teaspoons of oil to pan. Add onion, garlic, and ginger; sauté for 1 minute. Add green bell pepper and red bell peppers strips, and sauté for 2 minutes. Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for 1 minute. Serve over rice and chicken, or soy meat.

Kung Pao Chicken

1 tbsp EVO oil, divided
4 c broccoli florets
1 tbsp ground fresh ginger divided
2 tbsp water
1/2tsp crushed red pepper
1 lb skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2c chicken broth
2 tsp Catsup
1 tsp Dried Orange Peel
1/4tsp Sesame Oil
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tsp cornstarch
5 cloves, garlic minced
2 tbsp peanuts, coarsely chopped salted

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan, then sauté 1 minute. Add water. Cover, and cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan, and keep warm. Heat remaining 2 teaspoons of oil in pan, then add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan. and cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan, then toss to coat. Sprinkle with peanuts.

Jerk Seasoning 2

2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground ginger
1/2 tsp dried thyme
1/2 tsp ground allspice
1/4 tsp kosher salt
1/4 tsp ground nutmeg
1/4 tsp ground red pepper
1/8 tsp freshly ground black pepper

Blend the above ingredients by pulsing in a food processor. Store in a cool place. Rub on chicken, meat, and sprinkle on vegetables, then cook.

Blueberry Citrus Sauce

1 c blueberries, fresh or frozen
6 tbsp orange juice
6 tbsp lemon juice
2 tbsp vermouth
2 tsp grated orange peel
2 tsp grated lemon peel
1 tsp fresh ginger, minced

Add blueberry mixture to skillet, after cooking meat or chicken, and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over entree, and serve.

Blueberry Sauce

2 pints blueberries
1 onion, thinly sliced
3 tbsp brown sugar, firmly packed
1 1/2tsp red wine vinegar
1 tbsp extra-virgin olive oil
1 1/2tsp brown sugar
1 tbsp ginger root, finely chopped fresh
1 tsp chili powder
1 tsp ground cumin
1/2tsp coarsely ground pepper
1/4tsp kosher salt

Place all ingredients in a 2 quart saucepan. Cook over a medium heat, stirring occasionally, until flavors are blended, about 12 to 15 minutes. Baste with the blueberry sauce. Serve sauce over ribs, and meat.

CHICKEN BREASTS WITH BLUEBERRIES

2 tbsp EVO oil
2 chicken breasts (about 2 lb) cut in half, skinned
1/3c peach or apricot jam
3 tbsp Dijon mustard
1/3c frozen, blueberries
1/3c white wine vinegar

In a 10" frying pan over medium-high heat, heat EVO oil. Add chicken, and cook until brown, about 4 minutes, then turn chicken over. Meanwhile, mix jam and mustard, mashing pieces of fruit. Spread jam mixture over the breasts, and sprinkle with blueberries. Turn heat to medium-low and cook, covered, until breasts are no longer pink in center (cut to test), about 15 minutes. With a slotted spoon, lift chicken and blueberries to a platter, and keep warm. Add vinegar to pan, then scrape brown bits free. Boil on high heat until liquid, including juices drained from chicken platter, is reduced by 1/3 and thickened. Pour sauce over chicken.

PASSOVER BLUEBERRY MUFFINS

1 c Brown Sugar
1/2c EVO Oil
1/2c Cake meal
3 Eggs
1/4c Potato starch
1/4tsp Kosher Salt
1 pk Frozen blueberries
Cinnamon/brown sugar mixture

Mix sugar and oil, add eggs and beat mixture well. Fold in dry ingredients and blueberries (all this can
be done in food processor). Place in muffin tin. Sprinkle tops with cinnamon/sugar. Bake at 325 degrees for 45 minutes. Makes 12-15 muffins.

Chicken Filled with Blueberries

1 Chicken, 3-3 1/2 lb
1 Spice Rub
1/2c blueberries
1/2 tsp brown sugar


Prepare a 3-3 1/2 lb bird your favorite way. Fill the bird with 1/2 cup blueberries and 1/2 tsp sugar. Roast in a preheated 350 degree oven for 1 hour or until leg is easily moved, or thermometer reads 170F.

Jerk Seasoning

4 tbsp ground allspice
1 tbsp dried thyme
1 tbsp paprika
1 tsp ground red pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4tsp ground black pepper
1 crushed dried scotch bonnet pepper or habanera pepper

Mix or grind all ingredients well. Store in a cool dry place.

Chicken Mole

1 onion, chopped
1 clove garlic, minced
2 Tbsp EVO oil
1 bay leaf
6 peppercorns
3 clove garlic, crushed
8 oz tomato sauce
1 c broth
1 slice bread, shredded
1/4tsp anise seeds, crushed
1/2tsp cinnamon, ground
1 Tbsp brown sugar
3-4 Tbsp ground chili *(approximately; see note below)
2 Tbsp sesame seeds
1/2c slivered blanched almonds
1 1/2oz unsweetened chocolate, grated
1 chicken, cut up (about 3 pounds)

Put the onion, garlic, and EVO oil in a large (3-quart) microwavable, covered casserole. Cover and microwave on half power for 2-3 minutes, or until the onion is starting to soften. Mix in the rest of the ingredients except the chocolate and the chicken. Cover and microwave on high for 10 minutes, stirring after half the time. When the sauce is done, stir in the chocolate until it's melted. Add the chicken, coating each piece with sauce. Microwave covered, on high power for about 30 minutes. Rearrange the pieces twice during cooking so it cooks evenly. The chicken is done when it starts to fall away from the bone. *Use pure ground chili, not "chili powder" (which usually contains other ingredients). The hotness of the chili can vary considerably, so the most reliable procedure is to mix in a little at a time, tasting the sauce as you go along. Mole is supposed to be spicy, not scorching hot. You can substitute pine nuts, toasted pumpkin seeds, or raisins for all or part of the almonds. In theory, you can cook this on top of the stove in a Dutch oven in the traditional style. Simmer the chicken in water for about an hour first, then make the sauce and cook the chicken in the sauce for another half hour.

Cuban Style Soy Steak Strips and Peppers

1/4c raisins
1/4c white rum or apple juice
1 pack Morningstar Farms Steak Strips
2 tbsp EVO oil
1 onion, thinly sliced
1 yellow bell pepper, thinly sliced strips
To Taste red pepper flakes
4 cloves garlic , minced
2 tbsp capers
1/4tsp dried thyme
1 tsp ground cumin
6 pimento-stuffed olives, chopped
3 plum tomatoes, each cut into 8 wedges
2 c hot cooked Simply Wonderful Rice (see below)

Combine raisins and rum in a small bowl, and let stand 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and red pepper flakes, and sauté 10 minutes or until tender. Add steak strips and garlic, and sauté 2-4 minutes or until browned. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat, then simmer 7 minutes, stirring occasionally. Serve over rice.
Simply Wonderful Rice

2 c Instant Brown Rice
2 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil

Combine all ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and serve.

Cuban-Style Chicken

1/2c pineapple, diced
2 tbsp rice vinegar
1 tbsp orange marmalade
1 can black beans, (15-oz) rinsed and drained
1/4tsp ground red pepper, divided
1/2tsp kosher salt
1/2tsp paprika
4 chicken breast halves, skinless, boneless
Cooking spray
1/4c cilantro, chopped fresh

Combine the first 4 ingredients in a medium saucepan. Add 1/8 teaspoon pepper. Bring to a simmer over a medium heat, and cook 1 minute or until thoroughly heated. Keep warm. Heat a large nonstick skillet over a medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over the chicken. Coat the chicken with cooking spray. Add the chicken to the pan, and cook 5 minutes on each side or until done. Serve with the bean mixture, and sprinkle with cilantro. Toss a green salad while the chicken cooks, then serve it with this dish and warm corn tortillas for a complete meal. To save time, use drained canned pineapple tidbits in place of fresh fruit.

Barbecued Bean Soup

1 can beans, (15-29 oz) drained and rinsed
3/4c chopped onion
1/8tsp ground black pepper
1 pack Steak Strips (Morningside Farms)
6 c water
2 tsp kosher salt, or to taste
3/4-1 c barbecue sauce, your favorite

In crock pot, combine beans with onion, pepper, and Steak Strips, and cover with the water. Cover and cook on LOW 10 to 14 hours. Stir in barbecue sauce and salt, to taste.

Chicken Char Siu

1 tbsp grated peeled fresh ginger
2 tbsp low-sodium soy sauce
2 tbsp Hoi sin sauce (see below)
1 tbsp honey
1 clove garlic, minced
1 1/2 lb chicken thighs, skinless, boneless, cut into 18 strips
Cooking spray

Combine all ingredients except the cooking spray, then marinate in refrigerator for 2 hours. Preheat broiler. Thread 1 chicken strip onto each of 18 (6-inch) skewers, reserving marinade. Place skewers on a broiler pan coated with cooking spray, and broil 6 minutes. Turn skewers over, then baste with reserved marinade. Broil 6 minutes or until done.

Hoi sin Sauce substitute
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.

1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil

In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.

Santa Fe Soy Meat Loaf

Cooking spray
1/2c chopped onion
1/3c finely chopped red bell pepper
1 tsp chili powder
1/2tsp ground cumin
4 cloves garlic, minced
1 lb Prime Grillers, (Morningstar Farms)defrosted and crumbled
3/4c dry breadcrumbs
2/3c mild chunky salsa, divided
1 tsp dried oregano
6 slices Soy Bacon, well cooked and crumbled
2 egg whites
6 slices American Cheese or Smart Beat American Flavor Slices

Preheat oven to 350°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chili powder, cumin, and garlic to pan; sauté 1 1/2 minutes or until onion is tender. Remove from pan; cool. Combine onion mixture, Prime Griller, breadcrumbs, 1/3 cup salsa, oregano, Soy Bacon, and egg whites in a large bowl. Place half of Prime Griller mixture in an 8 x 4-inch loaf pan coated with cooking spray. Arrange 6 slices of cheese over top, leaving a 1/2-inch border around outside edges. Arrange remaining Prime Griller mixture over cheese, pressing edges to pack. Spread the remaining 1/3 cup salsa over top of meat loaf. Bake at 350° for 1 hour. Let stand 10 minutes. Remove from pan; cut into 12 slices.

Classic Soy Meatloaf

1 sliced bread (1 1/2 oz)
2 tbsp soy milk
1/2c ketchup, divided
1 pack ground soy beef or ground meat
1/2c chopped onion
1/3c chopped fresh parsley
1 tbsp Dijon mustard
1 tsp dried basil
3/4tsp kosher salt
1/4tsp ground black pepper
2 egg whites
Cooking spray

Preheat oven to 350°. Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups. Combine breadcrumbs and soy milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour (or until a thermometer registers 160° for meat.) Let stand for 10 minutes. Cut the loaf into 12 slices.

Barbecued Soy Meat Loaf

1 pack Soy Ground Beef, or 1 1/2 lb ground beef, extra lean (raw)
1/2c dry breadcrumbs
1/2c chopped onion
1/3 c barbecue sauce, divided
1 tbsp prepared mustard
1 1/2tsp chili powder
1 tsp garlic powder
1/2tsp kosher salt
1/2tsp ground black pepper
2 egg whites
Cooking spray

Preheat oven to 350°. Combine the beef, breadcrumbs, and onion, 1 tablespoon barbecue sauce, and remaining ingredients except cooking spray in a large bowl. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining barbecue sauce over top of meat loaf. Bake at 350° for 1 hour (for Soy Beef) or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

Meat Loaf Instructions (from Cooking Light)

Sauté the aromatics (onions, garlic, carrot, and the like), intensifying their flavor in the final product.

2. Use your hands to combine the ingredients in a large bowl.

3. Shape a free form meat loaf on a broiler pan coated with cooking spray.

4. Brush ketchup or other liquid across the top of the loaf.

5. Use a meat thermometer to test the loaf's internal temperature for doneness (160 degrees for ground beef, or veal; 165 degrees for ground poultry).

6. Let the loaf stand before slicing. Slice and serve.

Choose the Meat
Meat is the main ingredient, and the one that most influences texture and flavor. Fatty cuts like regular ground chuck or ground beef (may be called "85 percent lean," but it's a hefty 15 percent fat by weight) are out because nearly all that fat will end up in the final product. Breadcrumbs, crackers, or whatever is used to bind the loaf will absorb the extra fat cooked out of the meat. While that makes for a moist texture, it isn't nutritionally sound. We found that 92 percent lean and 96 percent extra lean ground beef work fine. Ultra lean ground turkey breast can also be used for a leaner meat loaf, but it makes for a dry final product. So we combined ground turkey breast with ground turkey and added a little extra liquid to the mix.

Bind It
We also experimented with various binding agents, including traditional breadcrumbs and eggs or egg whites. We learned to let the overall flavor of the meat loaf determine the binder. Our Diner Meat Loaf "Muffins" use crushed saltines, whereas our Asian-Style Meat Loaves use chopped rice crackers. You also can use fresh or dry breadcrumbs: It takes about twice as many fresh breadcrumbs to equal the binding capacity of dried. A good rule of thumb is to use 1 cup fresh breadcrumbs (or 1/2 cup dried breadcrumbs) for every 1 1/2 pounds of meat.

Add a Little Extra Liquid
Because lower-fat meat loaf relies on leaner cuts of meat and poultry, it helps to add slightly higher amounts of liquid flavorings like ketchup, salsa, and soymilk to keep the loaf moist and compensate for the lower amounts of fat.

Don't Forget the Eggs
Whole eggs and egg whites are interchangeable in most of these recipes, as both are adept at holding the multiple ingredients in a meat loaf together. We used egg whites most often in these recipes to keep fat down, and also because other higher-fat ingredients were already adding flavor.

Choose a Form
Meat loaf recipes can be made in a loaf pan, with a free-form shape, or in a muffin tin. Free-form loaves cook more quickly than those in a loaf pan, and muffin tin loaves cook in about half the time of a full-size loaf.

Let It Stand
Meat loaf firms as it stands: 10 minutes is usually sufficient. But you'll find that loaves become even firmer, and much easier to slice for sandwiches when allowed to stand in the refrigerator overnight. Slice what you need for dinner tonight, then refrigerate the leftovers in a chunk to cut, slice, or crumble as needed.

Handle with Care
Meat loaf is one of the easiest dinners to prepare and uses ingredients found in any supermarket. But you should use care when handling any raw meat.

•When shopping, pick up ground meat just before checking out.

•Refrigerate or freeze meat right away.

•Cook or freeze ground meat within 2 days. Use frozen meat within 4 months.

•Wash your hands before and after handling raw ground meat. Wash utensils, countertops, cutting boards, the sink, and anything else that comes into contact with raw meat with hot, soapy water.

•Use a meat thermometer to gauge the internal temperature of meat loaf. Cook ground beef, and veal to 160 degrees and ground poultry to 165 degrees. Reheat any type of meat loaf to an internal temperature of 165 degrees. Note: We found that very lean ground beef may still be pink when fully cooked, so be sure to use a meat thermometer to test its doneness.


•Cooked meat loaf will keep in the refrigerator for up to 4 days and in the freezer for up to 3 months (ground poultry) or 4 months (beef, or veal).

Burmese Curry Powder

2 tsp ground cumin
2 tsp sweet paprika
2 tsp ground turmeric
1/2tsp ground nutmeg
1/4tsp ground cloves

Blend the above ingredients by pulsing in a food processor. Store in a cool place.

Tangine Spice Mix

1 tsp ground coriander
1 tsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp turmeric

Blend the above ingredients by pulsing in a food processor. Store in a cool place.

Harissa

3-1/3tbsp dried chili flakes, soaked in the same amount of hot water
1-2/3tbsp crushed garlic
1-2/3tbsp sweet paprika
2 tsp caraway seed
2 tsp coriander seed
1 tsp cumin seeds, dry roasted then ground
1 tsp kosher salt
6 spearmint leaves, finely chopped

Blend the above ingredients by pulsing in a food processor until a thick paste is formed. Store in a refrigerator.

TOMATO JAM

1/2c EVO oil (in hot pan)
1/2 onion, chopped
To Taste Salt and pepper
To Taste Italian Seasoning
14-oz stewed tomatoes
1 1/2tsp red wine vinegar
1 1/2tbsp brown sugar
12-oz tomato sauce or spaghetti sauce for extra flavor

In heavy saucepan, sauté onion, salt and pepper in oil until onions are caramelized, about 10 to 15 minutes on medium heat. Add stewed tomatoes, vinegar, Italian Seasoning, and brown sugar. Cook over medium heat until caramelized. Add tomato sauce and cook an additional 15 minutes on medium low. Refrigerate any leftovers.

Burmese Chicken Curry with Yellow Lentils

1 1/2c dried yellow lentils
2 tsp ground cumin
2 tsp sweet paprika
2 tsp ground turmeric
3/4tsp kosher salt
1/2tsp ground nutmeg
1/4tsp ground cloves
1 1/2 lb chicken thighs, skinless, boneless, cut into bite-sized pieces
1 tbsp EVO oil
1 c chopped onion
2 3/4c chicken broth
3 bay leaves

Place lentils in a large saucepan, then cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, and simmer for 25 minutes or until tender. Drain and set aside. Combine cumin and next 5 ingredients (through cloves) in a large zip-top plastic bag. Add chicken, seal, then shake to coat. Heat oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 3 minutes or until tender. Add the mixture and sauté for 4 minutes. Stir in the broth, scraping the pan to loosen browned bits. Add lentils and bay leaves. Cover and simmer for 30 minutes. Uncover and simmer 10 minutes. Discard bay leaves.

Eggs in Gehenim

1 onion, cut in half, then finely sliced or chopped
2-3 tbsp extra virgin olive oil
Pinch red pepper flakes, or more to taste
2 c tomato canned (hand crushed) whole tomatoes
1/4tsp dried marjoram
To Taste Kosher Salt
To Taste Ground Pepper
4-6 eggs
Parmesan cheese

In a 9- or 10-inch skillet, combine the onion, the olive oil and the hot pepper and cook over medium heat until the onion is lightly golden. Add the crushed tomatoes, dried marjoram, and a big pinch of salt to start. Simmer for 5 or 6 minutes, until the sauce has concentrated a little. Set the pan aside now (at room temperature or in the refrigerator) if you are not cooking the eggs until later. Before cooking the eggs, bring the sauce back to a simmer, taste and add more salt if necessary, then break the eggs into the bubbling sauce. Cover and cook until the eggs are fully set whites with runny yolks. Serve with grated Parmesan cheese. Drizzle more olive oil over the eggs when serving.

Chicken Soup Seasoning

1/4tsp turmeric powder
1/4tsp onion powder
1/4tsp celery seeds
1 tsp dried ginger root
1/2tsp garlic salt or garlic powder
1 tsp ground cardamom
1 tsp ground coriander
1 tsp dried parsley
1/2tsp dried rosemary
1/2tsp dried marjoram
1/2tsp dried thyme leaves
1/2tsp dried oregano
1/4tsp pepper
2 tsp powdered soup mix, vegetable or onion

Put all ingredients into a mini food processor or small blender container and blend on low. Store in a cool area. (If the Chicken Soup does not cure you, this combo might.)

Seasoned Salt

6 tsp kosher salt
1/2tsp dried thyme leaves
1/2tsp dried marjoram
1/2tsp garlic powder
2 1/4tsp paprika
1/4tsp turmeric powder
1 tsp dry mustard powder
1/4 tsp onion powder
1/8 tsp dried dill weed
1/2 tsp celery seeds

Put all ingredients into a mini food processor or small blender, and pulse several times. Store in a cool area.

Bell Pepper-and-Potato Tagine Over Couscous

2 tsp EVO oil
1 3/4c onion, diced
2 tbsp tomato paste
1 1/2 tsp dried mint flakes
1/2 tsp crushed red pepper
6 cloves garlic , crushed
2 baking potatoes, peeled, each cut into 6 wedges (about 1 pound)
2 c red bell pepper strips (1-inch)
2 c green bell pepper strips (1-inch)
1 tsp kosher salt
1 can chickpeas (garbanzo beans), drained (15 1/2-oz)
3 c tomato, chopped, seeded (about 2 pounds)
3 c water
1 tsp harissa (optional)
3/4c couscous, uncooked
3 tbsp parsley, chopped fresh

Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through potatoes, and cook 10 minutes, stirring occasionally. Add the bell peppers, salt, and chickpeas, then sauté for 5 minutes. Stir in the tomato and water. Bring to a boil, and partially cover, reduce heat, and simmer for 25 minutes or until the potatoes are tender. Remove the vegetables with a slotted spoon. Set aside, and keep warm. Reserve 1 cup of cooking liquid. Bring reserved cooking liquid to a boil in a medium saucepan, and stir in harissa, if desired. Gradually stir in couscous. Remove from heat, and cover and let stand for 5 minutes. Fluff with a fork. Serve with vegetables, then sprinkle with chopped parsley.
A tajine is a Moroccan dish as well as a special pot for preparing this dish. Famous tajine dishes are mqualli (chicken and citron), kefta (meatballs and tomato) and mrouzia (lamb, plums and almonds). Other ingredients for a tajine can be fish, pigeon, beef, dried fruits, olives and vegetables. Herbs used in tajines are cinnamon, saffron, ginger, garlic and peppers.