dairy free

Rack of Lamb with Mustard, Apricot and Rosemary

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We never eat out on Valentine’s Day. Restaurants are too crowded, the service is usually awful and the food not worth leaving the comforts of home.

Besides, there’s always the next day. My taste buds don’t know and don’t care if it’s February 14th or 15th. Valentine’s Day is an “extra” that, for us, doesn’t need the same kind of clock-like precision of Rosh Hashanah or Passover.

But I do always make a lovely dinner and serve on lovely plates with lovely utensils.

Ed would prefer Chinese food, but that’s too much of a fuss for the evening. So: rack of lamb. It’s easy. Simple. No fuss at all. An indulgence, but we deserve it, don’t we?

Roast Rack of Lamb with Mustard, Apricot and Rosemary

  •  1 whole rack of lamb

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apricot preserves

  • salt and freshly ground black pepper to taste

  • 1 teaspoon chopped fresh rosemary (or use 1/2 teaspoon dried, crushed rosemary)

Preheat the oven to 450 degrees. Place the meat in a roasting pan. Mix the mustard and preserves and spread on the top surface. Sprinkle with salt, pepper and rosemary. Roast for 20-35 minutes, depending on degree of doneness desired (a meat thermometer should register between 120-140 degrees). Let the meat rest a few minutes before carving.

 

Makes 2-3 servings

 

Kosher Baked Beans and "Bacon"

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It’s really cold outside.

Really cold.

And yesterday there was a snow squall. Cold, snowy and blowy with no visibility for about a half hour.

I can’t complain though. It’s MUCH colder in the midwest.

Also my house is nice and warm and toasty.

And I have these baked beans for dinner. Real, authentic Boston baked beans with bacon. Ok, kosher bacon. There are many brands to choose from, but I used Abeles & Heymann’s newish chunk beef bacon because Seth Leavitt, A&H owner, gave me a piece of it a while ago. He said “go experiment.” Which I did. And out came these fabulous beans.

Dinner. Add a green vegetable.

Just like in Colonial times (minus the green vegetable).

Btw, this is a good dish for Superbowl parties — by itself, but it’s also a nice accompaniment to chicken wings.

Kosher Baked Beans and “Bacon”

  • 1 pound dried navy or great northern beans

  • water

  • 6 ounces kosher bacon, cut into chunks

  • 1 medium onion, chopped

  • 1/2 cup ketchup

  • 1/3 cup honey

  • 1/4 cup molasses

  • 4 whole cloves

  • 2 teaspoons powdered mustard

  • 1/2 teaspoon salt

Place the beans in a large saucepan and cover them with water. Bring the water to a boil over high heat. Lower the heat and cook for 2 minutes.  Remove the pan from the heat and let the beans soak for one hour. Drain the beans and return them to the pot. Cover the beans again with water and bring to a boil over high heat. Lower the heat and simmer for 45 minutes. (Alternatively, cover the beans with water and let them soak for at least 8 hours.) Drain. Place the beans in a casserole. Add the bacon, onion, ketchup, honey, molasses, cloves, mustard and salt and mix thoroughly to blend the ingredients. Stir in 3 cups water. Pour the mixture over the bean mixture. Cover the casserole and put it in the oven. Set the temperature at 300 degrees and cook the beans at least 4 hours, or until they are tender, stirring them occasionally and adding water, if necessary to keep the beans moist. 

 Makes 8 servings

More Chicken Wings: Maple-Mustard

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In our family we don’t wait for Superbowl Sunday to feast on chicken wings. We eat them throughout the year, often.

In fact, I have an enormous file folder filled with recipes, maybe almost as many recipes for wings as for banana bread (and as everyone who reads this blog knows, I have a lot of recipes for banana bread!).

Here’s one of the latest versions. Eat anytime. Don’t wait.

Grilled Maple-Mustard Chicken Wings

  • 2 pounds chicken wings, separated into pieces

  • 1 tablespoon olive oil

  • 1/4 cup maple syrup

  • 3 tablespoons Dijon mustard

  • 2 tablespoons chopped chives or scallion

  • 2 teaspoons cider vinegar

  • 1 teaspoon soy sauce

  • 1 clove garlic, finely chopped

  • 1/8 teaspoon cayenne pepper

  • salt to taste

Preheat an outdoor grill or oven broiler. Wash and dry the wings and cut them into separate pieces. Brush with olive oil and grill, turning once, for 8-10 minutes or until lightly browned. While the wings are cooking, mix the maple syrup, mustard, chives, cider vinegar, soy sauce, garlic, cayenne pepper and salt to taste until well blended. Brush this glaze on the wings and cook for another 10-12 minutes, turning the wings occasionally and brushing with remaining glaze, until crispy and fully cooked.

Makes about 24

 

Banana Bread with Orange Flavor

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Once again I was loaded down with bananas. We had sleepover guests for New Year’s weekend and I bought a lot of fruit. Too many bananas as it turns out.

Which is fine, because I love baking new versions of banana bread.

If you read my blog you know I hate to waste food. So for me, this particular recipe is really good because it’s a three-fer. Not only did I get to use up the bananas, I also was able to use fresh orange peel from some of the fruit I squeezed for juice. And I used up the date sugar I had in my cabinet (although this recipe is also fine with brown or white sugar as well).

The added citrus peel gives this bread a perky citrus taste. A refreshing thing, much needed in the gloom of January.

Because it isn’t very sweet, this is also especially good as a breakfast or brunch bread. You can use it to make cream cheese sandwiches too.

Banana Bread with Orange Flavor

  • 2-1/2 cups all-purpose flour

  • 1 tablespoon grated fresh orange peel

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 cup vegetable shortening

  • 1 cup date sugar

  • 4 ripe bananas, mashed

  • 4 large eggs

  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease and flour a 10-cup bundt pan. Mix the flour, orange peel, baking soda and salt in a bowl. In the bowl of an electric mixer set at medium speed, beat the shortening and date sugar until well blended. Add the bananas and beat them in thoroughly. Add the eggs and vanilla extract and beat them in thoroughly. Add the flour mixture and beat for a minute or so until the batter is well blended. Pour the batter into the prepared pan and bake for about one hour or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes. Remove to a cake rack to cool completely.

Makes one bread, serving 16-18

 

Beet Tarte Tatin

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Every New Year’s Eve my brother and sister-in-law come over for the day, my cousins sleep over for a couple of days. We start our celebration early with a round of drinks and hors d’oeuvre. A few hours later we have another round of drinks and hors d’oeuvre.

No dinner.

We have dessert much later, near midnight. The anticipation of something sweet helps keep us up so we can watch the ball drop and then go to bed.

Some of the hors d’oeuvre I serve are fancy, some plain; some homemade, some from a package (like the Spring Valley or Hebrew National franks-in-blankets that everyone loves).

A while ago I read a blog post about Beet tarte tatins and was inspired to make some because they looked and sounded so appealing. I made up my own recipe, tried it a few times and decided that they would be perfect as one of the fancies at this year’s New Year get-together.

I wrote down whose blog it was, so I could credit her with the inspiration, but I can’t find the paper and forgot the name.

But — to that wonderfully creative person who alerted me to beet tarte tatin —- thank you.

Here’s my recipe.

Beet Tarte Tatins

  • 2 tablespoons olive oil

  • 1 large beet (8-10 ounces)

  • 2 small chopped shallots or 1/3 cup chopped red onion

  • 1 teaspoon Mirin (rice vinegar)

  • 1 teaspoon brown sugar

  • 1 teaspoon crushed, dried rosemary (or 2 teaspoons chopped fresh rosemary)

  • salt to taste

  • 1/2 pound puff pastry

  • 2 teaspoons grated fresh orange peel

Preheat the oven to 350 degrees. Use a small amount of the olive oil to brush the insides of 6 muffin tins. Peel the beet and cut it into thin slices, then cut the slice to make them small enough to fit inside the muffin tins. Place the cut beet slices in a bowl. Add the shallots and toss the ingredients. In another small bowl, whisk together the remaining olive oil, Mirin and brown sugar and pour the dressing over the beet mixture. Sprinkle with the rosemary and salt and spoon equal amounts of the beet mixture inside the muffin tins. Cover the filled tins with aluminum foil and bake for 30 minutes. Remove the tin from the oven. Raise the oven heat to 400 degrees. Cut out 6 circles from the puff pastry to cover the top of the muffin tins. Place over the beets. Bake for another 20 minutes or until the pastry is puffed and golden brown. Carefully spoon each beet mixture from the bottom and turn it over onto a dish so that the pastry is at the bottom. Spoon any remaining beets that do not come up and place them on the tarte tatins. Garnish with the orange peel and serve (may be served hot or at room temperature).

Makes 6

Barley with Carrots, Raisins and Almonds

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For me, the appeal of winter foods is their ability make me feel warm and well-nourished. I don’t expect them to be gorgeous. When I look at dishes such as beef stew or a beloved chicken-and-soup, I don’t see art, I see safety and memory and the expectation of comfort.

This is why, when winter comes, I look for side dishes or desserts or an appetizer that can provide some color or add some beauty to the entree or the meal.

This barley casserole fits the bill. It’s a substantial side dish that works with meat, fish and poultry, with stews and hearty winter casseroles and for vegetarian meals too. It’s colorful and makes for an attractive addition to a winter dinner.

Barley with Carrots, Raisins and Almonds

  • 2 tablespoons olive oil

  • 2-3 carrots, sliced 1/2-inch thick

  • 3-4 scallions, chopped

  • 1 cup pearled barley

  • 2-1/2 cups vegetable stock

  • salt and freshly ground black pepper to taste

  • 1-1/2 teaspoons chopped fresh thyme

  • 1/2 cup golden raisins

  • 1/2 cup chopped toasted almonds

  • 2 tablespoons chopped fresh parsley

Heat the olive oil in a sauté pan over medium heat. Add the carrots and scallions and cook for about 2 minutes. Add the barley and cook for another 2 minutes, stirring often. Pour in the stock and add the salt, pepper and thyme. Stir, bring to a boil, lower the heat, cover the pan and simmer for about 50 minutes or until all the liquid has been absorbed. Stir in the raisins and almonds and toss gently to distribute the ingredients evenly. Cover the pan and let rest for 5 minutes. Spoon into a serving bowl and sprinkle with parsley.

Makes 6-8 servings

 

 

Mashed Potatoes, Two Ways (dairy-free and dairy-loaded)

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In our nuclear family of 11, there are the pro-potato people and the no-potato people.

I am a top level pro-potato person.

And as you can see from the photos, so are two of my grand daughters, who helped me make some mashed potatoes for dinner a while ago.

The recipe we made was a butter-cream-cheese-sour-cream indulgence. (It could be a meal in itself!) But we’ve also made dairy-free versions. Pro-potato people like it all ways.

Are mashed potatoes on your menu for Thanksgiving? If so — or any other time — check out both recipes, dairy-loaded and dairy-free.

dairy-loaded Mashed Potatoes

  • 2 pounds boiling potatoes (such as Yukon Gold)

  • 4 tablespoons butter, cut into chunks

  • 4 tablespoons cream cheese, cut into chunks

  • 1/2 cup dairy sour cream

  • 1/4 cup warm milk, approximately

  • salt and freshly ground black pepper to taste

Peel the potatoes and cut them into chunks. Cook them in lightly salted simmering water for about 20 minutes or until tender. Drain and return the potatoes to the pan. Cook briefly over low heat to evaporate the excess moisture. Mash the potatoes with a ricer or potato masher. Add the butter and cream cheese and mash them in thoroughly until the butter and cheese are completely blended in. Add the sour cream and blend in thoroughly. Mix in enough milk for desired consistency. Season to taste with salt and pepper.

Makes 6 servings

 

DAIRY-FREE Mashed Potatoes

  • 5 medium all-purpose potatoes such as Yukon Gold

  • 1/4 cup olive oil

  • 1 small onion, chopped

  • 1 large clove garlic, chopped

  • 3 tablespoons lemon juice

  • 3 tablespoons chicken or vegetable stock

  • salt to taste

  • pinch or two of cayenne pepper

  • 3 tablespoons fresh bread crumbs

Preheat the oven to 400 degrees. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. While the potatoes are cooking, heat the olive oil in a sauté pan and add the onion. Cook, stirring occasionally, for about 3 minutes, then add the garlic. Cook for another 1-2 minutes, or until the vegetables are beginning to brown. Set aside. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Add the vegetables and olive oil and stir them in gently. Stir in the lemon juice, stock, salt and the cayenne pepper. Place the mixture in a baking dish. Sprinkle with the bread crumbs. Bake for 10-15 minutes or until the top is crispy and brown.

Makes 6 servings

Roasted Bell Pepper Soup

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I’ve lived most of my life in Connecticut and so I am used to cold winters, snow and all that comes with it. I don’t mind really. I actually love the change of seasons and think it makes life more interesting.

But it’s those first days of chill that take some getting used to as we transition from summer’s heat and the gradual change of temperature when autumn comes..

Those are soup days.

I recently made this Roasted Red Pepper soup. It’s exactly what’s needed when the weather turns.

Also makes a good first course for Thanksgiving dinner.

Roasted Red Pepper Soup

  • 5-6 sweet red, orange and/or yellow bell peppers

  • 2 tablespoons olive oil

  • 1 small onion, chopped

  • 1 carrot, chopped

  • 1 stalk celery, chopped

  • 1 tablespoon freshly minced parsley plus more for garnish if desired

  • 1/3 cup raw white rice

  • 5 cups vegetable stock (or chicken stock)

  • 1-1/2 teaspoon salt or to taste

  • freshly ground black pepper

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat. Broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces. 

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery and parsley. Cook, stirring occasionally for 3-4 minutes or until the vegetables have softened. Stir in the rice. Add the peppers and stock. Season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and cook at a simmer for 25 minutes. Puree in a food processor or blender.

Makes 6 servings

Curry Kosher (Chicken Wings, et al)

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Back in the day, before so many modern kosher cookbooks hit the market (including my own Hip Kosher and The Modern Kosher Kitchen), anyone who was kosher and wanted to expand home cooking beyond the traditional family favorites would buy a cookbook and adapt recipes in accordance with kashrut.

Although it’s easier now to find contemporary kosher recipes, there is still a whole world of flavors, wonderful foods and good cookbooks out there that are too good to be missed. There’s still a reason to look beyond the obvious kosher cookbook market.

Recently I came across this book: Spice Spice Baby: 100 Recipes with Healing Spices for Your Family Table at my daughter’s house. The author, Kanchan Koya, is a Harvard-trained molecular biologist who blogs about the health benefits of spices at www.spicespicebaby.com and is also a chef-creator for www.Buzzfeedtasty.com.

I found the recipes in this book irresistible. Too good to be missed. They are interesting, intriguing and globally inspired. All include one or more of 15 spices that have health benefits (which she discusses in the book).

I made several of the dishes, changing what was needed for the kosher kitchen. The original recipe here included boneless chicken — I changed it to wings because my family likes them. The sauce contained yogurt, which I changed to coconut milk plus some lemon juice, to mimic the tart dairy taste. But the spices — unchanged. They are a fabulous tasting, intoxicatingly aromatic blend.

This dish was awesome. We gobbled it up, every morsel. The flavors are vibrant, satisfying, and perfect for autumn when the weather turns and there’s a chill in the air.

Check out Koya’s website. Lots of good stuff.

Btw, I was not paid for this post nor did I receive any book or benefit. I included a photo from the book showing the original recipe (photo credit to www.wayne-wong.com) so you can see how different it looks with the chicken wings.  

 

Curry Chicken Wings

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1 tablespoon chopped fresh ginger

  • 4 medium cloves garlic, chopped

  • 1 tablespoon tomato paste

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • pinch or two of cayenne pepper

  • 1/2 cup coconut milk

  • 2 tablespoons lemon juice

  • 12-15 chicken wing parts

  • salt and freshly ground black pepper to taste

  • 1/4 cup water

  • 1 tablespoon chopped fresh cilantro or parsley, optional

Heat the olive oil in a sauté pan over medium heat. Add the onion and cook, stirring frequently, for about 10 minutes or until the onions are lightly browned. Add the ginger and garlic and cook for another minute. Add the tomato paste, cumin, coriander, turmeric and cayenne pepper and stir the ingredients into a paste. Stir in the coconut milk and lemon juice. Add the chicken, sprinkle with salt and pepper and cook for 2-3 minutes. Stir in the water, cover the pan, lower the heat and cook for 15 minutes. Remove the cover and cook for another 5 minutes, stirring occasionally. Sprinkle with chopped coriander or parsley if desired.

Makes 4 servings

Chocolate-Banana-Applesauce Cake

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When I was a kid my mother sometimes made macaroni-and-cheese using somewhat older, hard-around-the-edges American cheese that didn’t look fit to eat. I thought it was appalling.

But she told me that these cheese wasn’t spoiled, just hard because maybe it wasn’t wrapped quite so well, and that in any event she would never make any dish for us using an ingredient that could be harmful.

Of course.

And also, why waste perfectly good cheese that’s going to melt anyway. So if it isn’t perfect to eat cold, as is, it is perfectly fine for macaroni and cheese.

And it was. She made delicious macaroni and cheese.

My children are appalled if I use an ingredient that’s past its sell-by/expiration date. I feel the same way my mother did. I would never use an ingredient that is spoiled or harmful. But some of those expiration dates are meant more as a “use them soon because the flavor or texture won’t be perfect” than “do not eat this EVER!”

So recently, I noticed that in addition to some fresh bananas turned black-spotty, my snack packages of applesauce were a month beyond their expiration date. Rather than give the applesauce to my grandkids and have my daughters feel appalled, I used it in chocolate cake, in the place of eggs.

Not only was I able to use up a perfectly good ingredient, the cake was delicious and also a good vegan choice.

So there.

Chocolate-Banana-Applesauce Cake

  • 3 ounces semisweet chocolate

  • 1-1/3 cups all-purpose flour

  • 1/3 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 medium ripe bananas

  • 1 cup sugar

  • 1/2 cup applesauce

  • 1/3 cup apple juice (or orange juice)

  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease an 8”x8” cake pan. Melt the chocolate and set it aside to cool. In a bowl, whisk together the flour, cocoa powder, baking soda and salt. Set the flour mixture aside. Mash the bananas and place them in the bowl of an electric mixer (or use a hand mixer and bowl). Add the sugar and mix at medium speed for a minute, or until well blended. Add the applesauce, juice, vanilla extract and melted chocolate and beat for 1-2 minutes, or until thoroughly blended. Add the flour mixture and beat for 1-2 minutes, or until throughly blended. Spoon the batter into the prepared cake pan. Bake for 25-30 minutes or until a cake tester inserted into the center comes out clean.

Makes 9 servings