Wednesday, February 13, 2013

Bread Pudding with Sour Cherries and Chocolate Chips (recipe, pareve)

Bread Pudding with Sour Cherries and Chocolate Chips P Serves: 10-12
Eat this heavenly dessert while it is warm. The oozing chocolate and warm sour cherries that burst in your mouth make every bite a delicious one.
Note: There is no sugar (the cherries are prepared in sugar)or margarine/butter/oil in this recipe.
6 eggs- beaten
9 cups cubed challah
24 ounces pitted sour cherries-drained
10 ounces non-dairy chocolate chips
2 cans (3 ½ cups) coconut milk
2 teaspoons cinnamon
Non-dairy baking spray
Large mixing bowl
11 ½ x9 ½ x 2 ½ inch baking pan
  1. Preheat oven: 375 F.
  2. Spray baking pan. Set aside.
  3. Mix all ingredients together in mixing bowl. Pour into baking pan. Bake for about 45 minutes until top has browned and pudding has set. Don’t overcook.

Wednesday, February 6, 2013

Seitan Tagine (recipe, pareve)

Seitan Tagine P Serves: 2
8 ounces cubed seitan-drained
¼ teaspoon ground coriander
¼ teaspoon ground cumin
Pinch of cinnamon
Small pinch of saffron
1/8 teaspoon hot paprika
Pinch of cayenne pepper
2 tablespoons olive oil
1 large shallot-peeled and minced
1 clove garlic-peeled and minced
½ inch fresh ginger-peeled and minced
1 large carrot-peeled and diced
1 large celery stalk-washed and diced
1 tablespoon tomato paste
One long strip orange rind-cut into thin strips
1 teaspoon honey
½ cup sliced dried apricots
1/3 cup pitted green olives
Medium mixing bowl
Medium skillet
  1. Mix spices in medium mixing bowl. Add seitan cubes and mix well. Set aside.
  2. Heat olive oil in skillet over medium flame. Add minced shallots, garlic, ginger, carrots and celery. Sauté until carrots have softened. Add tomato paste, orange rind, and honey. Stir well.
  3. Add spiced seitan cubes to skillet and stir until they are completely covered with the sautéed mixture. Stir in apricots and olives. If you feel you need more liquid, add a little orange juice. Serve hot with Israeli couscous.

Beef Tagine (recipe, meat)

Beef Tagine M Serves: 8
This beef is melt in your mouth, sweet and spicy. I like to make this recipe a day in advance so I can remove the fat that has congealed overnight. The extra time also gives the spices more time to flavor the meat and sauce.
Prep time: 20-30 minutes   Braising time: 2 ½ -3 hours
4 pounds cubed beef
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
¼ teaspoon cinnamon
2 pinches saffron
1 teaspoon hot paprika
2 pinches cayenne pepper
1/3 cup olive oil
1 large onion
2 large cloves garlic-peeled
2 inches fresh ginger- diced
1 28 ounce box/can organic chopped tomatoes-drained
2 large juice oranges
1 tablespoon honey
2 cups fresh/boxed/instant beef broth
3 medium carrots
3 large celery ribs
1 cup sliced dried apricots
24 pitted green olives-drained and halved
large dutch oven
  1. Unwrap beef cubes. Look at each piece of meat and remove any extra fat you can. Cut any piece of meat that is too large. Rinse cubes and pat dry.
  2. Mix spices together and set aside.
  3. Preheat oven to: 350 F.
  4. Cut two long and wide strips of peel from the oranges before juicing them. Set aside.
  5. Peel and halve onion. Slice into ¼ inch semi-circles.
  6. Pour olive oil into dutch oven and heat over medium flame.
  7. Add onion to oil and sauté until it begins to soften. Add garlic, ginger and cubed beef to the pot. Stir vigorously so that the beef is totally covered in oil, ginger and onions.
  8. Pour orange juice over beef and mix well. Add drained tomatoes, orange peel, honey, spices and beef broth. Stir well again. Bring beef mixture to a simmer over medium-high heat. Cover pot and put it in oven. Cook for 60-90 minutes or until meat has begun to soften.
  9. While meat is cooking, peel and cut carrots into ½ inch rounds. Wash celery and slice ribs down the center before cutting them into ½ inch pieces. Add vegetables and sliced apricots to meat after the first braising is done. Stir well. Continue to cook beef another 30-60 minutes or until beef is very tender and sauce has somewhat thickened. Cool completely before chilling overnight.
  10. Take tagine out of refrigerator. Remove congealed fat and orange peel . Stir in olives and heat tagine over medium heat until hot. Serve with basmati rice.