Getting Ready for Shavuot: Spinach and Cheese Manicotti

Spinach and Cheese Manicotti D Yield: 14 Manicotti

The oozing together of spinach and mozzarella wrapped in a manicotti shell covered in tomato sauce and parmesan is perfect.
Prep time: 30 min.  Baking time: 30 min.
Ingredients
1 box manicotti (14 shells)
20 ounces frozen spinach-defrosted and squeezed dry
1 bunch scallions
2 large cloves garlic
4 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano
1 pound whole milk mozzarella-diced
2-3 cups tomato sauce (homemade/bottled)
½ cup grated parmesan cheese
¼ cup chopped fresh Italian parsley
Olive oil spray /1 tablespoon olive oil for greasing casserole
Equipment
Large pot
Slotted spoon
Oven to table casserole-large enough to hold manicotti in a single layer
Medium skillet
Directions

1. Boil manicotti according to package directions. Using a slotted spoon, lift each manicotti out of the pot separately and let it rest on a piece of waxed /parchment paper so that it won’t stick. Do not rinse manicotti. Set them aside.
2. Wash scallions. Discard root ends. Cut white and pale green parts thinly. Set aside.
3. Peel and mince garlic.
4. Heat oil in skillet over medium flame. Add scallions and garlic and sauté until soft. Add spinach and mix well. Stir over medium heat until any remaining moisture has evaporated from spinach. Season with salt, pepper and oregano. Taste. Adjust seasoning. Remove from heat. Add diced mozzarella to skillet and stir until mixed thoroughly. The cheese will melt slightly. Cool mixture until you can touch it with your hands.
5. Spray olive oil (or brush with olive oil) on the bottom of casserole. Pour in one cup of tomato sauce.
6. Preheat oven to: 350 F.
7. Resist the temptation to fill the manicotti with a small utensil of any kind. I’ve tried them all. The most efficient way to do it is with your hands.  Holding the manicotti gently with one hand, stuff the spinach mixture into it with the other hand until the manicotti is filled and nothing is emerging from either side. Don’t worry if some of the manicotti are partially broken. They can still be stuffed. Just put broken side facing the inside of the casserole so it won’t burn. Place each stuffed manicotti in casserole in a single layer. If you have to layer them, make sure to put some tomato sauce in between manicotti so that they don’t stick together.
8. Pour remaining cup (or more if you prefer) of tomato sauce over manicotti. Sprinkle with parmesan cheese. Bake for 30 minutes or until sauce is bubbling and cheese has browned. Sprinkle with chopped parsley right before serving.

A Great Cold Soup Starter:Tomato-Orange Soup

This pareve soup is not only easy to make, but also uses ingredients that you likely already have in your pantry. It make a wonderful first course for a meat or dairy meal!  

Tomato-Orange Soup P Serves: 12

The orange zest and juice make this soup sparkle in your mouth. It is a wonderful cold soup that you prepare with boxed tomatoes so you are not dependant on the season’s produce.
Prep time: 20 min.  Cooking time: 45 min.
INGREDIENTS
2 large carrots
2 large onions
2 large stalks celery
2 tablespoons olive oil
2 boxes chopped tomatoes
3 bay leaves
1 large orange (you will need zest and juice)
4 cups pareve vegetable both
1 teaspoon sugar
EQUIPMENT
8 cup soup pot with cover
grater
electric food processor
DIRECTIONS

1. Peel and chop onions, celery and carrots. This is most easily done in a processor using the steel blade but you can do it by hand if you prefer.
2. Heat olive oil in soup pot over medium flame. Add chopped vegetables and sauté until soft. Pour in chopped tomatoes and vegetable broth.
3. Grate orange directly into the pot. Squeeze orange into a liquid measuring cup. You need ½ cup juice. Add juice to pot along with bay leaves. Stir well.  Bring ingredients to a boil and then reduce to a simmer. Cover pot and simmer 45 minutes. Remove cover and add sugar. Stir well. Cool soup at least 15 minutes before pureeing it.
4. To puree: Remove 2 cups soup and set aside. Puree soup, two cups at a time and pour into container. Stir in reserved soup. Chill thoroughly-several hours or overnight. Taste. Adjust seasoning by adding more sugar and a little salt if desired. Serve soup very cold with homemade croutons.

A Vegetarian Entree from Kosher Cookbook: Fried Tofu with Spicy Sweet Glaze

Thought you didn't like tofu? I dare you to try this succulent dish without becoming a convert!

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.

Gloria Kobrin and the Kosher Cookbook App featured on KosherEye.com!

Have you heard of KosherEye.com? If you haven't, you should be sure to check it out.
Founded by foodies Lois Held and Roberta Scher, the site brings to the forefront kosher products, kosher recipes, kosher news...in short, everything the kosher cook might find interesting.

Thankfully, the Kosher Cookbook App has made it onto their radar!

Check out their review of the App and Lois Held's interview with Gloria Kobrin.
The site has also featured a few of Gloria's recipes: Short Ribs with Orange-Hoisin Sauce , Moussaka , Apricot Raspberry Tart , Apple Tart and Sugar Pie Crust .

Passover Dinner for a Crowd!

Puree of Celery Root Soup
Herbed Roast Turkey
Sliced Sweet Potatoes & Apples
Brussel Sprouts with Walnuts & Dil
Rhubarb & Dried Cranberry Sauce
Fudgey Flourless Choc Cake
Strawberry/Raspberry Sorbet
Meringues/spiced meringues

**Most recipes available on the Kosher Cookbook App for iPhone, iPad and iPod Touch

London Broil: Simple, Easy and Perfect for Passover!

London Broil

This is an easy way to satisfy a craving for red meat.

INGREDIENTS

• two 3 inch rib steaks
  
• 1 cup marinade of your choice- I like the Chinese ones with lots of garlic, ginger and soy sauce.
  

DIRECTIONS

1. Rinse steak and place in pie plate or any dish large enough to hold it with marinade. Pour marinade over steak and turn steak over once or twice to be sure all sides have been coated with it. Cover with plastic wrap and refrigerate several hours or overnight.
   
2. Turn on broiler. Make sure broiler rack is on middle level. Place steak on broiler pan and slide onto rack. Broil at least 10 minutes on first side before turning steak over to the other side. Broil 10 minutes longer. The steak will be black and crusty on both sides. Don’t worry- it is not burnt. Make a small incision in the steak to test doneness. If it is too rare, continue to broil steak five minutes at a time one each side until you are satisfied. Remember- allow steak to rest uncovered until serving time. If you cover it, the steak will steam in the wrapping and become over cooked. Slice steak right before serving and before pan juices over it.

What to Serve with London Broil? A Passover Menu from Kosher Cookbook

Avocado Salad with Jicama, Tomatoes & Olives*-on app
London Broil
Braised Baby Artichokes
Roasted New Potatoes, Pearl Onions & Carrots
Orange Shells filled with Strawberry Sorbet