FRANKS ‘n BEANS --Perfect for SuperBowl Sunday! (recipe, meat)

FRANKS ‘n BEANS M SERVES: 8

    This is a whole new take on an old favorite!

    Prep time: 10 min.  Baking time: 45-60 min.

    INGREDIENTS                   

three 20 ounce cans red kidney beans       

3 large onions

3 large Granny Smith apples

1 pound dark brown sugar

optional: 8 or more frankfurters or knockwurst (or veggie franks)

EQUIPMENT

8 cup oven to table casserole

DIRECTIONS

1. Preheat oven to: 400 F.
2. Open the cans of kidney beans and pour contents (beans and liquid) into casserole.
3. Peel and dice onions and add to beans.
4. Peel core, and dice apples and add to beans and onions. Stir well. Spread brown sugar over the top of mixture and bake until sauce has thickened- about 45 -60 minutes.
5. Make two or three diagonal slices on top of the franks. Make sure not to cut them all the way through. When sauce has thickened, place franks on top of casserole and bake another 10-15 minutes or until franks have puffed and browned. Serve hot.

Superbowl Dinner Menu

SUPERBOWL DINNER

So much testosterone flying on Superbowl Sunday! People jumping up and down. Lots of yelling and xxxxx and somehow they all want to eat constantly. You need to have lots of simple food that kids and grownups like and that doesn’t need a knife! Finger and fork food is the way to go. Enjoy!
Guacamole
Hummous
Chips
Pita triangles
Crudites
Sesame chicken fingers
Franks ‘n Beans
Veggie Franks ‘n Beans
Stuffed Potatoes: mashed potatoes with sautéed broccoli /spinach/mushrooms and onions put back in potato skins
Corn Salad
Chocolate chip cookies
Fruit
Beer and non-alcoholic beer on ice
Soda, Mini juice boxes

Gloria Kobrin's Trip to Turkey

Read all about the sights, smells, sounds and tastes of my recent trip to Turkey on Joy of Kosher !

Meatless Monday: Vegetarian Mixed Mushroom Gravy

Vegetarian Mixed Mushroom Gravy P Yield: 6 Cups

The mushrooms, herbs and wine give this gravy such rich flavor that even the carnivores will enjoy it.
Prep time: 15 min.   Cooking time: 15 min.
iNGREDIENTS
3 cloves garlic-minced
1 large shallot- minced
1 pound mixed mushrooms (white button, portabello, shitake)
2-3 sage leaves-chopped
18 (about) branches thyme-leaves removed-branches discarded
3 ounces + 1 Teaspoon olive oil
I cup dry white wine
2 tablespoons cornstarch
4 cups vegetable broth (boxed/fresh)
Salt and freshly ground black pepper
Equipment
Large skillet
DIRECTIONS

1. Bring olive oil to medium heat in skillet. Add minced garlic and shallot. Saute until soft.
2. Add mushrooms and herbs. Stir vigorously until mushrooms have softened and released their juices.
3. Add wine. Stir well and bring to a boil. Boil 2 minutes.
4. Sir cornstarch into ½ cup vegetable broth. Add to mushrooms. Stir well until slightly thickened and then add remaining 3 ½ cups broth. Stir until gravy thickens again. Taste. Season with salt and pepper.  Use immediately or cool completely before refrigerating.  Adjust seasoning if necessary after reheating.

Meatless Monday: Veggie Meat Loaf en Croute

   

Veggie Meat Loaf en Croute P Serves: 2-3

Easy to prepare, looks impressive on the table and healthy too. This veggie meat loaf is a little crumbly when you cut it; but the pastry holds it all together.  Serve it with a veggie mushroom gravy and some mashed potatoes on the side and you have a very satisfying meal. This recipe is based on using Yves Meatless Ground. It is very crumbly-like cooked chopped meat. Other brands behave differently and will need different additions.
Ingredients
12 ounces Yves Meatless Ground
1 bunch scallions
1 carrot
1 small celery stalk with leaves
4 teaspoons vegetable oil
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
Salt and pepper to taste
½ cup non-dairy bread crumbs
1 egg plus 1 egg yolk-beaten together-for veggie loaf
1 egg-beaten-for egg wash over pastry
1 sheet pareve puff pastry-defrosted
Flour for dusting surface
Equipment
Electric food processor
Mixing bowl
Small skillet with top
Small cookie sheet lined with baking parchment
Rolling pin
Pastry brush
Directions

1. Preheat oven to: 350 F.
2. Wash and trim scallions and celery. Set aside.
3. Peel and trim carrot. Add to scallions and celery.
4. Chop vegetables finely by hand or in processor.
5. Heat oil in skillet over medium flame. Add chopped vegetables to hot oil and stir well. Cover skillet and stew vegetables until you can crush them with the back of a wooden spoon- about 10 minutes. Stir in meatless ground, parsley, basil, salt and pepper. Taste. Adjust seasoning.  Add crumbs and beaten egg.  Cool.
6. Scrape mixture onto parchment lined cookie sheet and shape into an even loaf. Place in oven and bake about 20 minutes. Remove from oven and cool.
7. Sprinkle a flat surface with a little flour and roll out puff pastry sheet large enough to make a package around veggie loaf. Place loaf top side down in the center of pastry. Bring both long ends toward the center so that they overlap a little. Trim short ends if they are too thick and fold them up each side, Press lightly so that they adhere. Brush the seams with egg wash.  Gently turn the Veggie Loaf right side up. Use any leftover dough for decorations. Brush bottom of each decoration with egg wash before placing it on loaf. If you have no extra dough, you can draw whatever you like with the sharp tip of a knife.  Brush egg wash over entire loaf and bake in oven until pastry browns. Serve hot or at room temperature.

Meatless Monday: Fried Tofu with Spicy Sweet Glaze (recipe, pareve)

Fried Tofu with Spicy Sweet Glaze P Yield: 8 slices

The pressed tofu soaks up all the wonderful flavors  from the ginger, molasses,  pineapple, sesame oil and pepper. When it’s fried, you get to enjoy the meatier texture of the tofu together with the sweet and spicy sauce with a slight crunch from the toasted sesame seeds.
Prep time: 60 min.  Marinate: several hours or overnight Cooking time: 30 minutes
INGREDIENTS
1 container extra firm tofu
3 tablespoons tamari
1 8 ounce can crushed pineapple
3 teaspoons toasted sesame oil
1 tablespoon molasses
1 cinnamon stick
1 poblano pepper-washed, seeded and coarsely chopped
1 inch fresh gingerroot-peeled and sliced
1 large clove garlic-minced
1 small onion-peeled and sliced thinly
Flour for dusting tofu slices
1 tablespoon sesame seeds
EQUIPMENT
Mixing bowl
Medium skillet
Oven to table serving dish
DIRECTIONS

1. Drain tofu and put it on a plate. Cover tofu with waxed paper and weight it down with a large heavy can. Check tofu after an hour or so and pour off liquid. Continue to weight it down until tofu has shrunk in size and given up most of its liquid. Starting from the smaller end, slice it into eight pieces and arrange them in a single layer in a dish that can hold the marinade.
2. Pour tamari, crushed pineapple, two teaspoons sesame oil and molasses into mixing bowl. Stir well.
3. Add all remaining ingredients except for sesame seeds. Stir marinade and pour over tofu slices. Marinate for two or three hours before turning slices over and marinating again. This can be done overnight.
4. Spread about ½ cup flour on a flat surface. Gently remove tofu slices from marinade and dredge them in flour shaking off any excess.
5. Pour just enough vegetable oil in skillet to cover bottom of pan. Add remaining teaspoon sesame oil. Heat over medium flame. Brown tofu slices on each side until they are golden brown. Arrange in a single or overlapping layer in serving dish. Set aside.
6. Remove cinnamon stick and add marinade ingredients to skillet. Sauté until onions and peppers are soft. Add a little more vegetable oil if necessary. Pour sautéed vegetables over tofu slices. Add sesame seeds to same pan and stir quickly until they toast. Sprinkle seeds over tofu. Serve hot or at room temperature.

Meatless Monday: Eggplant Parmesan (Recipe, Dairy)

Eggplant Parmesan D Serves: 4

Roasting the eggplant makes this dish much lighter and less oily than what we’re used to. Serve with a tri-color salad.
Ingredients
2 large eggplants
1/3 cup olive oil
2 cups tomato sauce
1 cup coarsely chopped fresh basil
1 pound whole milk mozzarella
½ cup grated parmesan
¼ cup bread crumbs
Sea salt and freshly ground black pepper
Equipment
Large cookie sheet
Pastry brush
Baking pan-13x9x2
Directions

1. Preheat oven to: 450 F.
2. Pour a little oil in bottom of baking pan and spread it all over pan using a brush, paper towel or your fingers,
3. Peel eggplants and cut them lengthwise into  ¾-1 inch slices. Arrange slices in baking pan and roast for about 10 minutes or until they begin to brown. Brush the top of eggplant slices with olive oil and roast five minute longer. Slices should be soft enough to be easily punctured with a knife.  Sprinkle with a little sea salt and black pepper. Let slices cool a few minutes.
4. Cover bottom of baking pan with eggplant (no parchment or oil necessary). Spread about ¼ cup tomato sauce over each slice. Sprinkle with chopped basil and then with a ¼ inch slice of mozzarella and two teaspoons of grated parmesan. Repeat process until all the eggplant slices have been used. Sprinkle the top with bread crumbs.
5. Bake at 375 F. until the top has puffed and browned- about 25 minutes. Serve hot.

Tired of plain old pasta with tomato sauce? Try Farfalle with Meat Sauce (recipe, meat)

Meat Sauce M Serves: 4

Rich and full of flavor, this meat sauce is easy to make and always a crowd pleaser. Use any pasta you like; but I prefer shapes with spaces that will hold on to the sauce like farfalle or fusilli.
Ingredients
1 large onion
2 large garlic cloves
2 tablespoons olive oil
1 pound chopped steak
One 28 ounce can organic crushed tomatoes-drained
1 tablespoon tomato paste
2 tablespoons dried basil
Salt and freshly ground black pepper to taste
Equipment
1 large skillet
Directions

1. Peel and chop onion and garlic finely by hand or in electric food processor.
2. Heat oil over medium flame in skillet. Sauté onion and garlic until onions are soft and translucent. Add chopped meat to pan in small amounts. Stir constantly with a wooden spoon. Break up meat as you stir so that the sauce is smooth and there is no redness left in the meat.
3. Add drained tomatoes, tomato paste and dried basil to sauce. Stir well. Taste. Season with salt and pepper. Pour over any pasta, cooked al dente of your choosing.  Serve with a mixed salad and dinner is done!

Jay's Carrot Cake (recipe, pareve)

JAY’S CARROT CAKE P SERVES: 12-16
This is a straight forward delicious carrot cake that we enjoy as is. Spread it with cream cheese icing and you have a dessert cake.
INGREDIENTS                    EQUIPMENT
2 cups sugar                    electric mixer
1 ½ cups vegetable oil                9” tube pan
4 eggs                        cooling rack
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 pound carrots-grated
Non-dairy baking spray
Optional: 1 cup chopped walnuts, pecans
DIRECTIONS
1. Preheat oven to: 325 F. Spray tube pan and dust with flour. Set aside.
2. Pour sugar and oil into bowl of mixer. Beat on medium speed until well blended.
3. Add eggs, one at a time, until they are incorporated into batter.
4. Pour in flour, baking soda, salt and cinnamon. Beat on medium speed while pouring in grated carrots. If using nuts, add them at this time.
5. Pour batter into tube pan and bake 40-45 minutes or until cake tester inserted into cake comes out clean. Allow carrot cake to cool for 10 minutes before turning it onto rack. Cool completely before serving.

Layered Chopped Meat and Pine Nut Pie in Filo Dough (recipe, meat)

Unbaked Borek

Baked Borek

Borek after dinner :)

 Layered Chopped Meat and Pine Nut Pie in Filo Dough M Serves: 8

Called “borek” in Turkey, the aroma and taste of the cinnamon and oregano flavoring the chopped meat more than compensates for the time it takes to wrap it in filo dough.
Prep time: 60 min.  Baking time: 40-45 min.
Ingredients
4 tablespoons olive oil
1 large Spanish onion (about 16 oz.)
5 garlic cloves
2/3 cup pine nuts-toasted
1 pound chopped steak
1 heaping tablespoon cinnamon
1 heaping tablespoon oregano
1 small bunch fresh flat leaf parsley
2 eggs
1 ¼ cups pareve soy milk
2/3 cup olive oil
1 box filo dough-thawed (The Kontos brand #4 sheets are easy to handle for this pie)
Equipment
Electric food processor
Large skillet
Large pastry brush
10 inch springform baking pan-3 inches high*
*I used a springform pan so I could unmold this pie intact and present it whole. You can use any shape pan you want if you choose to cut the pie in pieces before you serve it. It’s a little less dramatic but still delicious.
Directions

1. Peel onion and garlic and place in food processor into which steel knife has been inserted. Process until  vegetables have been finely minced.
2. Heat olive oil in skillet over medium high flame. Add onion and garlic and sauté until soft. Break up the chopped meat and stir it into the onions and garlic until there is no redness anywhere. Stir in  1/3 cup (4 tablespoons) toasted pine nuts, cinnamon, oregano and parsley. Season with freshly ground black pepper. Allow to cool.
3. Beat eggs together with soymilk and oil. Set aside.
4. Preheat oven to: 400 F.
5. Dampen a dish towel. Place springform pan on table. Unwrap  filo dough carefully. Take 2-3 sheets and fit them into pan so that several inches hang over one side. After removing first sheets of filo dough, cover the remaining dough with damp towel to keep it from drying out. Brush top of fllo with egg mixture. Take another 2-3 sheets of filo and starting in middle of pan, arrange dough so that it overlaps the other sheets and hangs over the other side of pan. Brush more egg mixture on top piece. Take another 2 pieces and arrange the other way across the middle. Brush with egg mixture. Now, Take one piece at a time and arrange in pan. Pour some egg mixture over it. Do this 3 times-each time pouring some egg mixture between filo sheets.  Spread one last sheet on top of egg and leave dry.
6. Spoon meat mixture into pan and pat down gently.
7. Fold in the shorter end of filo dough and stick together with egg mixture. Fold over the longer ends of dough and paste down with more egg mixture. You can use a brush but it’s easier to do with your hands.
8. Place pie in oven and bake 40-45 minutes or until pie has puffed and is golden brown. Sprinkle the top of pie with remaining toasted pine nuts and serve hot or at room temperature. This is a beautiful presentation piece even after the pastry falls.

Kosher Cookbook included in KosherEye's 2012 Culinary Forecast!

Check out a lovely mention of Gloria Kobrin and the Kosher Cookbook App in KosherEye.com 's roundup of food trends for 2012!

Thanks to Lois Held and Roberta Scher for the vote of confidence!