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

Oven BBQ Chicken

7 lb of chicken
1/2 oil
1 cup of finely cut onion
2 tbsp. kosher salt
1 1/2 tsp crushed red pepper
1 tbsp paprika
1 tbsp chili powder
1/2 tsp ground pepper
2 cups cold water
1 1/4 cups cider vinegar
1 cup of packed dark brown sugar
2 tbsp worcestershire sauce
1/4 cup molasses
1 cup tomato paste

cut chicken, season with salt and pepper

for sauce: oil, onion, garlic saute then add spices + water, vinegar, brown sugar, worc sauce - simmer. Add molasses and tomato sauce

preheat oven to 325, sear chicken with oil (turn once every 5 minutes)
put in dish with 2 tbl water and sauce and cover with parchment paper for 1 hour

heat on highn450 to make crispy.

Maple Bread Pudding with Pecan and Chocolate Chips

1 lrg loaf of challah, cut into 3/4 cubes and allowed to stale overnight
5 lrg eggs
3/4 cup maple syrup
3/4 cup brown sugar
14 oz cans coconut milk
3 Tb disaronno liquor, optional
2 tsp vanilla extract
1/4 tsp salt
1 cup chocolate chips
1 cup roasted pecans

preheat oven to 350
combine eggs, syrup, brown sugar, coconut milk, liquor, vanilla and salt...whisk well
add cubed challah, chocolate chips and pecans, stir well to combine. Allow to sit at room temp for 30 mins
spoon mix into greased ramekins and bake for approx 25 mins or until golden brown. or pan for 40 mins.

Corn Flake Crusted Gefilte Fish w/Roasted Pepper Caper Sauce

1 loaf of cooked gefilte fish
3 lrg eggs (beaten)
2 cups corn flake crumbs

3 roasted peppers (or 14oz jar drained)
4 tb capers
3 gloves garlic
1/4 cup parsley
2tb red win vinegar
1 tsp kosher salt
1/4 tsp pepper
1/4 cup olive oil
(blend)

Dip gefilte fish into eggs and then corn flakes, fry until golden brown, serve cold or hot

Moroccan Couscous

cook couscous
mix raisens (black and yellow), green onion, diced red pepper, chick peas, lemon, allspice, curry, olive oil, black pepper, and salt together
Stir all together and itssssss mighty good.

Suggestion: serve with lamb!

Almond Flour Pecans Shortbread

2 and a half cups almond flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

1 cup pecans, toasted and coarsely chopped (not necessary to toast tho)

1/2 cup grapeseed oil

5 tablespoons agave nectar

2 tablespoon vanilla extract

oven at 350 bake for 7 to 10 minutes

1. In a large bowl combine almond flour, salt, baking soda and pecans
2. In a smaller bowl, mix together agave, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve