Vegan Creamy Potato Leak Soup

Perfect served with a crisp salad for a cozy fall dinner

Seaonal Note:

Karsi is the hebrew word for leeks and translates to "cut off/destroy", many have the custom on Rosh Hashana to each a leek and make a declaration "May it be your will, G-d, to cut off all our enemies".

Ingredients

1 tablespoon extra-virgin olive oil

4 leeks, white and light green parts washed and sliced 1/4 inch slices

1 chopped onion

1/2 teaspoon kosher salt

3 gloves garlic minced

2 large yukon potatoes peeled and cubed

4 cups vegetable stock

2-3 tsp fresh rosemary leaves (optional)

1. heat 4 quart soup pot over medium heat, add oil, leeks, onions, and salt and saute until onions are translucent (about 5 minutes)

2. add garlic and stir well for about 1 minute

3. add potatoes and veggie stock, cover, and bring to a boil.

4. Simmer and cook for 20 minutes

5. remove soup and let cool - blend with immersion stick or food processor while leaving some chunky.

Seriously Yum

Morristown Strawberry Field Forever Rhubarb Pie

Sweet and tart. So yum served warm with dollop of vanilla ice cream:)

Dough
1 1/4 cup flour, 1/4 teaspoon salt, 1/2 cup margerine, 3 tbl spoons cold water, 1 tbl lemon juice

Filling
1 cup suger
1/2 tablespoon corn starch
1/3 cup flour
2 tbl orange juice
3 cups fresh strawberries hulled
3 cups frozen rhubarb, cut until 1 inch pieces
1 tbl margarine cut into small pieces
1 egg white lightly beaten

Preheat to 400
Combine flour, salt, margarine into pastry blender until crumbly. Combine water and lemon juice and sprinkle 1 tbl at a time evenly over flour mixture. Stir with fork until moistened dough. Divide dough into 2 parts equal. Roll each on floured surface into 12 inch circle. Fill one in 9inch pan, allow access to hang off the sides.

In large bowl combine suger, starch, 1/3 flour. Stir in OJ, fold in strawberries and rhubarb, spoon into pastry. Dot with margarine.

Place remaining pastry over filling. Fold edges under and crimp, trim, and flute edges (if you know what the means), Cut slits into top for steam to escape. Brush with egg white.

Bake 1 hour, shield edges of pastry with foil to prevent excessive browning.

Fluffy Banana Cake

3 eggs
2 cups sugar
1 cup oil
2.5 teaspoon baking soda
2.5 teaspoon hot water
1 teaspoon vanilla
2 bananas ripened
1 cup water
2.5 cup flour
chocolate chips (optional)

Beat eggs and sugar, add oil and mix well. Mix baking soda with hot water and add to egg mixture.

Cut bananas and mix into batter, add remaining ingredients and mix for another minute.

Bake in tube pan, 1 hour 350

Gila's Eggless Oatmeal Cookies

1 cup of margerine/oil
3/4 packed brown suger
1/4 white suger
1 tsp vanilla
1.5 cups of flour (whole wheat)
1/2 tsp salt
1 tsp baking soda
1/4 cup boiling water
2 cups of oats
1/2 choc chips/nuts/raisins

ORDER of ingredients matter!
beat butter and sugars and vanilla
add flour and salt
dissolve baking soda into boiling water. Add
Add the rest and bake at 350 for 10 minutes.

Blueberry Crumb Cake (Dairy)

Ingredients

For the streusel topping:
1/4 cup white sugar

1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tbl butter, room temperature (3/4 stick)

3/4 cup white sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
Stir in the melted butter and then the flour.
Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, add the flour mixture to the batter until just combined.
Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife.
With your fingers, crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean.
Cool completely and serve sprinkled with confectioners’ sugar.

Sauteed Watercress and Wild Rice

1 cup dried cranberries

1 cup cranberry juice

2.5 cups water

1 cup wild rice (rinsed and drained)

2 celery sticks peeled and minced

bunch of mint

bunch of parsley

1/2 cup walnut oil

1 teaspoon of allspice

1 tblspoon of grated ginger

1 tbl grated orange zest

1/2 pine nuts

salt and pepper

3 tbl spoons of olive oil

3 punches of watercress (leaves only)

1. combine cranberries and juice.

2. boil water and add rice and cook covered for 40 minutes until grains are partially opened

3. transfer rice to a boil and add cranberry mix, celery, onion, mint, parsley, oil, allspice, ginger, orange zest, pine nuts, and salt/pepper to taste, toss and combine

4. heat olive oil in skillet, add watercress and saute. place rice salad on a platter and surround it with watercress

Chinese Beef Salad

Cold Dish!

Yummy served with bed of soba or cellophane noodles

2 tbl olive oil

1 medium napa cabbage thinly sliced

1 pound of shitake mushrooms, caps only, sliced

1 2-pound london broil (cook medium rare)

Sauce

4 thinly sliced scallions, 2 large garlic cloves minced, 2 tbl minced cilantro, minced or gated ginger, 3 tbl spoons of toasted sesame oil, 1/4 cup dry sherry, 3 tbl soy sauce, 2 tbl hot sauce, 1/2 cup roasted peanuts or cashews

Preheat Broiler - broil meat until medium rare, let cool and cut into thin slices

In skillet, saute cabbage and remove, add mushrooms then add meat and cabbage and mix together

Add sauce and refrigerate for up to 8 hours

Authentic Fresh Mexican Green Salsa

6 tomatillos (green tomatoes)
1/2 onion
tons of squeezed lemon
head of cilantro
Jalapenos to taste (use 2 with seeds for caliente!)
1 avocado
salt to taste

Blend and serve
(this salsa tastes better after it sits overnight)

Sara Raizel Eggless Water Challah and Garlic Topping

Best Challah EVER!!

In a huge mixing bowl, dissolve 1/2 sugar into 2 cups of boiling water, 3 tablespoons of salt, 1/2 oil, 2 cups of seltzer water

in a separate container, 2 cups of lukewarm water (on the hotter side, 3.5 tablespoons of active yeast, and some sugar to activate it. Stir together and let it bubble and rise for 5 minutes

Back to mixing bowl - slowly stir in some flour (you will use an entire bag...and make a bracha!)
then pour in the yeast mixture. Stir and slowly add flour, until the entire bag is blended.

Knead dough (caution, this dough is a little stickier than the norm)
Let rise for 2 hours
Make a bracha
Braid
Cover with garlic topping (1 head of garlic minced, add oil and parsley flakes)
Bake 350, 25 minutes, switch racks and another 10-14 minutes (or until the bottom is brown)

ENJOY

Aloo Matar Gobi - Indian Potatoes, Peas and Cauliflower

Tasty vegetarian dish for the more adventurous type:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 cup chopped onion
• 1 tablespoon grated ginger root
• 1/4 teaspoon turmeric
• 2 teaspoons coriander powder
• 1/2 teaspoon garam masala
• 1 chopped green chili, or desired amount
• Optional: 1/2 teaspoon Indian red chili powder (from Indian grocery)
• 1 teaspoon salt
• 1 pound cubed potatoes
• 1 head of cauliflower or 1 to 2 cups of cauliflower, cubed
• 1 cup peas
• 1 to 2 cups water
• 2 tablespoons chopped cilantro

Preparation:

You will need a wok or skillet with a lid.

Heat the oil on medium-high heat. Add the cumin seeds until they brown, which will take just a few seconds.

Add the onions and grated ginger root and cook on medium-high until the onions are transparent. While these are cooking, chop the potatoes and cauliflower into cubes or pieces 1 to 2 inches long.

Add the salt, turmeric, coriander powder, green chili and garam masala and stir. If you want the dish to be spicy hot, add more green chili pepper and/or add a 1/2 teaspoon of red chili powder, found at an Indian grocery, not the kind used in Texas chili.

Add the cauliflower, potatoes, peas and 1 cup of water. The water should almost cover the vegetables. Add more water if needed.

Stir the vegetables to mix with the spices. Cover and simmer on medium-low heat.

After 20 minutes, test the potatoes to see if they are tender. If they are still undercooked, continue to simmer until they are tender, checking every 5 minutes. Also check for salt and add more salt if desired.

Once the potatoes are tender, take off the lid and stir until the water has evaporated.

Remove from heat and place in the serving dish. Sprinkle with the cilantro and serve.

Small Krispy potato kugel

1/4 cup oil (bake it on 425 ahead of time)
4 medium potatoes
1 medium onion
1-1/2 tsp salt
1/2 tsp black pepper
2 eggs + 1 egg white

bake on 425 for 1 hour