CHILI POWDER TECHNIQUE

Ingredients:

• Piri Piri or other chili peppers,

Directions:

1. Cut the chilies in half, and hull the seeds

2. Place chilies in a dehydrator to remove the moisture.

3. Use a blender or food processor to grind the peppers into a powder.

4. Store freshly made piri-piri, or other chili spice in a jar(s).

PIRI-PIRI & PERI-PERI: A HOT SAUCE

Ingredients:

1/2 cup Peri-Peri or other chilli powder, see succeeding technique,

1/4 cup apple cider vinegar or vinegar,

2 rome tomatoes

3 tablespoons olive oil or other vegetable oil (optional),

1 1/2 cups boiling chicken broth if meat, or water if pareve, 

1 teaspoon oregano,

1 teaspoon turmeric,

3 cloves garlic,

1/4 teaspoon pepper,

1/4 teaspoon salt,

Directions:

1. Make chilli powder, if needed.  Safely combine chilli powder, rome tomatoes, garlic, and herbs in a food processor; and chop.  

2. Add vinegar, water or broth,  and oil, and puree until the consistency of BBQ sauce. Be sure to puree in batches if needed.

3. Pour mixture into a large skillet with 3 tablespoons olive oil, and bring to a boil. Reduce heat and simmer for 20 minutes.

BLACK CURRANT MOLASSSES

Ingredients:

• 1/2 cup splenda,
• 4 cups black currant juice,
• 1/2 to 2 fresh small lemon, its squeezed juice,

Directions:

1. Combine the black currant juice, sugar, and lemon juice, on medium high, in a medium sized saucepan. Heat to a simmer on medium high.
2. Bring to a continuous simmer for an hour, stirring occasionally, until the mixture is reduced to a syrup.  
3. Store in a sealed container for preservatives, and serve chilled.

POMEGRANEATE MOLASSES

Ingredients:

• 1/2 cup splenda,
• 4 cups Pomegranate juice,
• 1 fresh small lemon juice, squeezed,

Directions:

1. Combine the Pomegranate juice, sugar, and. lemon juice on medium high in a medium sized saucepan. Heat to a simmer on medium high.
2. Bring to a continuous simmer for an hour, stirring occasionally, until the mixture is reduced to a syrup.  
3. Store in a sealed container for preservatives, and serve chilled.

GARDEN OF EDEN FRUIT SALAD

Ingredients:

2 oranges,

1 teaspoon apple juice,

2 tablespoons honey or pomegranate molasses,

1 red grapefruit,

10 strawberries, halved,

1 cup fresh figs, halved and cut lengthwise,

Currants or Pomegranate seeds,

Directions:

1. In a small bowl, squeeze the juice of one orange, and combine it with 1 teaspoon apple juice and honey. Set syrup aside.

2. Remove all skin and pits from the other orange and grapefruit. Cut citrus into cubes.

3. Combine all of the fruits in a large bowl, and pour syrup over them. Gently toss.

4. Sprinkle with currants and chill before serving.

SEASONED RICE

Ingredients: 

• 1 1/2 cup white jasmine rice, or short grain white rice, or basmati white rice, or other white rice,
• 2 1/2 cups hot water or vegetable stock,
• 3 tablespoons ghee if dairy or refined coconut oil if pareve,
• 1 teaspoon cumin seeds,
• 1/2 teaspoon coriander,
• 1/2 teaspoon turmeric,
• 1 teaspoon GOYA Adobo or other all purpose seasoning, may season to taste, 

Directions:

1. Rinse the rice and soak in cold water for 15 to 20 minutes, and drain.
2. Heat the ghee or oil in a heavy 2 quart saucepan over low heat, until melted.
3. Increase the heat to medium. Quickly add the Adobo,  cumin, turmeric, coriander, and rice; and stir fry for 1 to 2 minutes.
4. Increase the heat to high, and add the hot water. Bring water to a boil, then reduce the heat to a simmer, cover, and cook at a simmering temperature for 10 to 15 minutes; until all of the water is absorbed and the rice is tender. 
5. Remove from heat and serve at once.

* Yields 4 to 6 servings*

FALAFEL, KOSHER & FLUFFY,

Kosher for Passover Version:

Ingredients:

• 1 pound dry Chickpeas, soaked for 12 hours and/or overnight,
• 1 1/2 tablespoons Chickpea flour,
• 1 small Spanish onion, chopped,
• 3 springs of cilantro, chopped,
• 1/4 cup parsley, chopped,
• 2 teaspoons cumin,
• 1 teaspoon cardamom, 
• 3 cloves garlic,
• 1 teaspoon vinegar,
• Salt and pepper to taste,
• Vegetable oil for frying,

Directions:

1. In a large bowl, combine ingredients, in a food processor.

2. Let stand for 10 minutes in a refrigerator.

3. Shape into 1 inch balls.

4. Pour oil into a skillet, and heat to 350 degrees. Add falafel balls, and fry for 2 minutes or until golden brown.

5. Remove from heated skillet, and drain on paper towels.

Makes approximately 30 balls

Fluffy Version:

Ingredients:

• 1 pound dry Chickpeas, soaked for 12 hours and/or overnight,
• 1 1/2 tablespoons Chickpea flour,
• 1 small Spanish onion, chopped,
• 3 springs of cilantro, chopped,
• 1/4 cup parsley, chopped,
• 2 teaspoons cumin,
• 1 teaspoon cardamom, 
• 3 cloves garlic,
• 1 teaspoon baking soda,
• 1 teaspoon vinegar,
• Salt and pepper to taste,
• Vegetable oil for frying,

Directions:

1. In a large bowl, combine ingredients, while lastly pouring vinegar over baking soda, in a food processor.

2. Let stand for 10 minutes in a refrigerator.

3. Shape into 1 inch balls.

4. Pour oil into a skillet, and heat to 350 degrees. Add falafel balls, and fry for 2 minutes or until golden brown.

5. Remove from heated skillet, and drain on paper towels.

*Makes approximately 30 balls*

COUSCOUS SHABBAT

Ingredients:

1 cup cous cous, 

1 1/2 cups vegetable broth, 

salt and pepper to taste,

1 cup chopped fresh grape tomatoes,

1 to 2 tablespoons fresh lemon juice,

2  tablespoon olive oil or other vegetable oil,

Directions:

1. Combine 1 cup couscous with 2 tablespoons olive oil, and salt and pepper to taste.

2. Pour 1.5 cups boiling vegetable broth over couscous..

3. Stir the mixture well, cover, and let stand for 5 minutes.

4. Add and stir in 1 cup chopped fresh grape tomatoes, 1 tablespoon fresh lemon juice or 2 tablespoons to a tartar taste; mix well.

*Pareve, serves 4

ROASTED LEG OF LAMB

Ingredients:

• 5 to 6 pounds, bone-in leg of lamb,
• 1/4 cup Cold Pressed Extra Virgin Olive Oil,
• 4 cloves garlic, minced,
• 2 teaspoons fresh rosemary,
• 1 teaspoon fresh thyme,
• 1 teaspoon salt,
• 1/4 teaspoon pepper,

Directions:

1. Rinse lamb, and pat dry with paper towels.
2. Create a series of shallow cuts, in any pattern you desire, on the top side of the lamb.
3. In a food processor, whisk together the rub ingredients (the remaining ingredients), into a sauce.  Place in a bowl.
4. Apply the rub to the leg of lamb, making sure that it is saturated, and place the lamb with any remaining rub into a plastic bag. Wrap with plastic wrap, and allow to marinate 8 hours or overnight in a refrigerator.
5. Preheat oven to 350 degrees F.
6. Place lamb in a lined with aluminum foil baking pan, and cook for 1.5 hours to 1 hour 45 minutes.

*Makes approximately 5 or 6 servings*

BAKING: INSERTED KOSHER TOOTHPICK TEST AND TOOTHPICK TECHNIQUE

One can check a cake or cupcake(s) for doneness by using the "toothpick test".  While baking, insert a kosher wooden toothpick into the center of a cake or cupcake(s), to discover if the baked good has reached  a desired state of doneness when an inserted kosher toothpick easily comes out clean (with no wet batter).

FROSTED PRUNE NUT BARS

Ingredients:

• 2 cups raw cane sugar,
• 2 teaspoons baking powder,
• 1/4 teaspoon kosher sea salt,
• 1 cup unsweetened apple sauce, room temperature,
• 2 cups prunes, chopped,
• 2 cups pecans, chopped,
• 2 cups matzo meal (preferred) or all purpose flour,
• 2 tablespoons ghee or butter, melted,
• 1 teaspoon vanilla extract,

Cream Cheese Frosting:

• 8 oz Cream Cheese,
• 1/4 cup ghee or softened butter,
• 4 cups powdered sugar,
• 2 teaspoons vanilla,

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine: matzo or flour, 2 cups of sugar, pecans, prunes, sea salt, and baking powder.  Add applesauce, melted ghee or butter, and vanilla; and mix well until the dry ingredients are moistened.
3. Pour ingredients into a 15x10x1 inch baking pan.  Bake at preselection temperature for approximately 20 to 25 minutes, or until desired doneness when a toothpick comes out clear.  Cool bars on a wire rack.  
4. In a medium bowl, beat together the cream cheese and butter, and subsequently add the other cream cheese frosting ingredients together; to make a creamy frosting. Spread the frosting over the cooled bars. 
5. Enjoy!

*Makes approximately 24 servings*

THE MODERN FALAFEL SANDWICH

 

Ingredients:

• 1 cup dried chickpeas soaked overnight for at least 8 to 16 hours (soaking for 16 hours will usually allow chickpeas to fully expand, and yields about 3 cups); or 1 pound can garbanzo beans, drained and rinsed,
• 1/4 cup evenly packed and coarsely chopped mix of parsley, cilantro, and spearmint,
• 2 tablespoons matzoh meal or flour,
• 1 slice white bread, or whole wheat, or spelt, or other slice of bread,
• 1/2 onion, chopped,
• 4 cloves garlic,
• 3/4 teaspoon baking powder,
• 1 egg,
• 1 tablespoon cumin,
• 2 teaspoons coriander,
• 2 teaspoons GOYA Adobo Seasoning,
• 1 teaspoon kosher salt (optional),
• Extra Virgin Olive Oil, to fry falafels,
• 6 to 8, 6-inch pita breads,
• 1/4 head Romain lettuce or other lettuce,
• 1 to 2 tomatoes, cut into thin wedges,
• 1/2 to 1 cucumber, cut into 1/4 inch slices,
• 1/2 red onion, or other onion, chopped, optional topping,

Directions:

1. Drain chickpeas, if they are not already drained.  Place them in a food processor, and chop into a coarse paste.  Transfer to a large mixing bowl.
2. Trim off crusts of bread, which are typically brown or of a darker hue. Soak bread under a rain a water from a faucet or soak in a small bowl of water, until soft   Squeeze it to remove excess water.
3. In a food processor, combine as follows: onion, garlic, parsley, cilantro, and spearmint.  Pulse until coarsely chopped.  Add bread, matzoh or flour, baking powder, egg, cumin, corriander, GOYA, and salt.  Pulse, until finely chopped into a coarse paste.  Add mixture to chickpeas, and knead until it is mixed well throughout.
4. Shape the dough into approximately 30 balls.  Flatten the spheres into 1 inch patties which are about 1/2 inch thick.  Heat the olive oil in a skillet for frying, approximately 1 to 2 inches, and fry in batches.  Fry for approximately 3 minutes, or until golden brown.  Drain on paper towels.
5. Serve falafel patties in a pita bread with shredded lettuce, tomato, cucumber, and tahini dipping sauce (as noted in the preceding blog, and displayed below)

*Makes 6 to 8 servings.

*****************************************

TAHINI DIPPING SAUCE:

Ingredients:

1/2 cup fresh lemon juice, approximately the juice of 1 medium lemon,

1 cup tahini,

1/2 cup cold water,

1 teaspoon kosher salt,

Directions:

1. In a small bowl, mix ingredients together, and whisk until smooth.

2. Serve at room temperature.

TAHINI DIPPING SAUCE

Ingredients:

• 1/2 cup fresh lemon juice, approximately the juice of 1 medium lemon,
• 1 cup tahini,
• 1/2 cup cold water,
• 1 teaspoon kosher salt,

Directions:

1. In a small bowl, mix ingredients together, and whisk until smooth.

2. Serve at room temperature.

ROASTED BRUSSELS SPROUTS WITH AGAVE NECTAR

Ingredients:

3 tablespoons olive oil,

1 pound brussels sprouts, trimmed and halved,

1 clove garlic, minced,

2 tablespoons agave nectar, and/or sugar free simple syrup,

1/2 cup olive oil, for dressing,

4 tablespoons fresh lemon juice, for dressing,

1 teaspoon sea salt, for dressing,

Directions:

In a large skillet, heat 3 tablespoons of the olive oil over medium heat, and add: brussel sprouts with cut side down, salt, and pepper.  Cook sprouts, stirring often for approximately 5 minutes, until golden. Cover and cook Brussels sprouts for ten minutes, shaking the skillet a few times, until the sprouts are tender. 

2. Lower heat to medium-low, stir in garlic before evenly drizzling agave nectar, and cook for 2 more minutes.

3.  Use the three last 3 ingredients, displayed above, to create the dressing.  Place olive oil, fresh lemon juice, and sea salt in a bowl, and whisk together until well blended. Set aside.

4.  Remove Brussels sprouts from the burner, and drizzle with dressing, as much as desired.

ROASTED ROOT VEGETABLES AND APPLES

Ingredients:

• 1 bunch carrots, halved lengthwise,
• 2 large sweet potatoes, peeled and cut into 1 inch wedges,
• 6 medium parsnips, halved lengthwise,
• 3 tablespoons extra virgin olive oil,
• 4 shallots, thinly sliced,
• 1/4 cup fresh thyme,
• kosher fine sea salt to taste,
• fresh parsley, chopped, for garnish,

Directions:

1. Preheat oven to 400 degrees F.
2. Combine the root vegetables in a baking pan.  Drizzle the olive oil generously over the vegetables.  Sprinkle with kosher salt, pepper and only 1/2 cup of the thyme.
3. In a small bowl, toss apples with shallots, remaining 1/2 cup thyme, a drizzle of olive oil, salt, and pepper. Place mixture on a separate rimmed baking sheet.
4. Roast vegetables for approximately 45 minutes, and apples for approximately 25 minutes, until soft.
5. Combine all on a serving plate, garnish with parsley, and season with kosher sea salt and pepper.

* Makes 6 servings*

CURRIED FRANKFUTERS OVER POLENTA

Ingredients:

• 2 to 3 tablespoons virgin coconut oil,
• 1/4 teaspoon chili powder, optional,
• 1 tablespoon minced jalapeno pepper,
• 1/4 teaspoon cumin,
• 1/4 teaspoon turmeric,
• 1 1/2 teaspoon curry powder,
• 1 1/2 teaspoon black mustard seeds,
• 2 large baking potatoes, peeled, cubed and parboiled,
• 1 medium cauliflower, the flowerets, cubed,
• 1 teaspoon fine sea salt,
• 4 plum tomatoes, chopped,
• 6 cups vegetable stock,
• 1/2 cup nutritional yeast flakes,
• 8 kosher frankfurters, cut into 3/4 inch slices,
• 1 1/2 cups polenta,

Directions:

1. Heat coconut oil in a large saucepan over high heat, and add mustard seeds until they make "pop" sounds. Add salt, tumeric, chili powder, curry powder,  cumin, and stir in frankfurters, while lowering heat to medium heat; and cooking until lightly browned, for 2 to 3 minutes. Add tomatoes, and  cook for 3 to 4 more minutes, or until desired softness appears on tomatoes.
2. Add, while stirring, cauliflower and potatoes.  Cover and cook for 15 to 20 minutes, until tender and completely cooked. While cooking, add water when necessary when the mixture appears to be too dry, and skip to step 3 to cook polenta while the current mixture is cooks for 15 to 20 minutes.
3. In a 4 to 6 quart saucepan, bring vegetable stock to boil with jalapeno pepper.  Gradually add in polenta, while stirring constantly.  Return to a boil, and reduce heat to low.  Cover and cook until polenta is tender with absorbed water, for approximately 8 to 10 minutes. Remove saucepan from the heat.  Stir in yeast flakes.
4. Divide polenta into 4 to 6 bowls, and evenly top with curried franks and vegetables.  Serve while hot.

FIREY SUN DRIED TOMATO OIL

Ingredients:

• 20 sun dried tomatoes, chopped,
• 4 cloves garlic,
• 1/2 teaspoon fine sea salt,
• 1/8 teaspoon cayenne powder,
• 4 cups extra virgin olive oil, 

Supplies:

• 1 dark colored bottle, 16 ounces,

Directions:

1. Place sun dried tomatoes in bottle.
2. In a small bowl, puree together all of the other ingredients, and pour into bottle. Close bottle, refrigerate, and allow to marinate for 8 hours. 
3. Use tomato oil immediately, or store for 1 week.

MEDITERRANEAN PASTA SALAD

Ingredients:

• 2 tablespoons,
• 4 garlic cloves, minced,
• 1/2 teaspoon Kosher sea salt,
• 1/2 teaspoon pepper (optional),
• 1/4 cup extra virgin olive oil,
• 2 medium heirloom tomatoes,3/4 inch diced,
• 1/4 cup red onion, thinly sliced,
• 3 cups azeitao cheese or feta or other sheep milk cheese, cubed or crumbled, 
• 1/2 cup pitted black olives,
• 2 teaspoons oregano,
• 1 teaspoon dijon mustard,
• 1 pound or similar size package of orecchiette,
• 1 cucumber, julienned, halved lengthwise, and thinly sliced,
• 2 tablespoons extra virgin olive oil or sun dried tomato oil if preferred,

Directions:

1. Rinse orecchiette, place in a medium saucepan of 1/2 teaspoon salted water with 1 teaspoon oregano, cook until tender or slightly firm, approximately 15 minutes. Transfer it to a large bowl, and toss with 2 tablespoons oil.  Set aside.
2. Whisk oil, red wine vinegar, garlic, mustard, pper, and remaining teaspoon of oregano, in a small bowl.  Set the dressing aside.
3. In another large bowl, combine tomato, cucumber, olives, and onion.  Gently add cubed or crumbled azeitao chesse, and dressing to taste.
4. Serve freshly made mixture as a topping, on top of pasta for a main dish.

* Makes 4 to 6 servings*

EASY MEATLOAF

Ingredients:

• 1 pound lean ground beef,
• 1 onion, chopped,
• 1/3 cup matzoh meal,
• 1/2 cup BBQ sauce,
• 1 egg,
• 1/2 teaspoon fine sea salt,
• 1/4 teaspoon pepper,
• 2 tablespoons mustard,

Directions:

1. Preheat oven to 350 degrees F.
2. Mix the ingredients in a large bowl, minus 1/4 cup of BBQ sauce, and set aside the remaining 1/4 cup BBQ sauce.
3. Place the mixture, in the shape of a loaf, in a baking pan.
4. Cover the loaf with remaining BBQ sauce, and bake for 40 to 45 minutes, or until meat is throuoghly cooked.

* Makes approximately 4 servings*

GERMAN JEWISH CROQUETTES

Ingredients:

2 Tablespoons Braggs Liquid Aminos,

1 large onion, finely chopped,

1 egg, 

1 egg for coating,

2 tablespoons meat broth or water, for coating,

1 -2 cups matzoh meal, for coating,

1.5 pounds of lean ground beef,

1/4 cup matzoh meal, and extra if needed,

4 tablespoons parsley,

1 teaspoon Kosher fine sea salt,

1/4 cup extra virgin olive oil,

Directions:

1.  In a food processor, add onion, egg, 2 tablespoons Bragg Liquid Aminos, parsley, matzoh meal, and sea salt. Process to finely chop onion.

2. Add ground beef and process to mix ingredients well, and add matzoh meal if too wet.  Additionally, scoop 2 rounded tablespoons of the meat mixture into your hand, and form into oval pattie shaped croquettes.

3. Then separately whisk egg with 2 tablespoons of meat broth in a bowl.  Cover with matzoh meal, then dip in a whisked mixture of egg with 2 tablespoons meat broth, then in the matzoh meal again; if coating preferred.

4. Cook quickly in both heated olive oil and a large skillet.  Fry the German Jewish croquettes over medium heat for approximately 10 to 12 minutes, or until well done inside. Serve hot.

*Makes 6 servings

ARUGULA OVER TONGUE

Ingredients:

• 3 pounds fresh calves tongue,
• 3 teaspoons kosher sea salt,
• 8 to 10 peppercorns,
• 10 cloves garlic, 
• 1 14 oz can cranberry, 
• 3/4 cup bottled chilli sauce,
• 2 pounds arugula,

Directions:

1. Wash tongues and place them in a large pot with kosher sea salt, peppercorns, and garlic. Also, add enough water to cover the calves tongues by 2 inches.  Then, bring the water to a boil, cover the large pot, and cover for 1 1/4 hours, or until desired tenderness throughout, and drain liquid.

2. In a saucepan, mash the cranberry sauce.  Add the chili sauce over medium heat, while continuously stirring, until melted and well mixed, for approximately 5 minutes.

3. Serve the tongue warm, topped with arugula.  Next, spoon a little of the cranberry mixture over the top as a dressing.

* Makes 6 to 8 servings

LATKES

Ingredients:

• 6 potatoes, peeled and finely grated,
• 1 large turnip, peeled and grated,
• 1 teaspoon mustard powder,
• 2 teaspoons baking powder,
• 2.5 cups matzo meal, adding more if needed,
• 1/4 teaspoon kosher sea salt, or any salt,
• 1/4 teaspoon pepper,
• Applesauce if meat, or sour cream if dairy,

Directions:

1. Heat the oven to 375 degrees F.  Wash and completely drain the potatoes, removing the excess water.  Place the ingredients in a bowl and add, as follows: turnip, mustard powder, baking powder, matzo meal, salt, and pepper.  Mix the ingredients well, while adding a little extra matzo meal if needed.

2. With your hands, shape the mixed ingredients into small patties, approximately 2 inches in diameter. Place the latkes on a baking sheet and bake in the oven for approximately 20 minutes, until a desired crisp doneness appears on the bottom.  Turn over the lakes and bake for an additional 20 minutes, until both sides are crisp on the outside and soft on the inside.

3.  Serve hot with applesauce for a meat meal or sour cream for a prepared dairy meal.

TUNA IN RED SAUCE

Ingredients:

3/4 cup marinara sauce,

4 tuna steaks, ~24 ounces, cut 1 inch thick,

1 yellow bell pepper, cut into 8 chunks,

1 red bell pepper, cut into 8 chunks,

1/2 teaspoon kosher salt,

1/8 teaspoon piri piri hot sauce (optional),

Directions:

1. Preheat the oven to 400 degrees F. 

2. In  a medium baking dish, mix the marinara sauce and pesto. Mix in the Piri Piri hot sauce, if using.

3. Add the tuna steaks to the baking dish, and spoon the sauce over the fish to cover it.  Arrange the bell peppers around the tuna. Season peppers lightly with kosher salt.

3. Bake in oven for 30 minutes, or cooked to desired level of doneness. Remove from heat, and serve immediately and while hot.

* Makes 4 Servings*

SPICY KOSHER EGGS

 

Ingredients:

• 12 eggs, organic preferred,
• 1/4 cup of Piri Piri hot sauce,
• 2 large onions, only the brown skins of each onion,
• 1/4 cup apple cider vinegar,
• 1/2 cup extra virgin olive oil,

Directions:

1. Place eggs in a large pot with 3 to 4 inches of water to cover.  Add hot sauce, vinegar, and oil.
2. Bring eggs to a simmer, cover,and reduce heat to low.  The water must remain at a nearly simmering heat level.  Cook for 6 hours, and add more water as needed.
3. Remove from liquid, and refrigerate until ready to serve at a cold temperature.  Every egg should remain in its shell until served.

* Makes 12 eggs*

CLASSIC GNOCCHI

 Gnocchi Ingredients:

• 2 1/4 pounds potatoes, peeled and chopped,
• Fine Sea Salt,
• 1 Tablespoon chopped fresh basil,
• 1 1/2 cups spelt or whole wheat flour, or flour,
• Olive oil for mixing, optional,
• Grated vegan parmesan cheese (optional, if it's actually dairy  or Vegan thus pareve), or grated vegetarian/casein parmesan cheese (optional, if dairy),
• Basil leaves, garnish,

Sauce Ingredients:

• 1.5 tablespoons olive oil,
• 2 sticks celery,
• 1 bay leaf,
• 1 1/4 pounds plum tomatoes, chopped,
• 1 1/2 tablespoons tomato paste,
• 5 cups spinach, finely chopped,
• 2 tablespoons fresh basil, chopped,
• Pepper to taste,

Directions:

1. Cook the potatoes in a pan of boiling and salted water until tender, for approximately 15 minutes.  Drain the potatoes thoroughly to remove the excess water, and press through a strainer .  Add a tablespoon of basil, and stir in with the flour. Stir into a soft dough, and add oil if the mixture is too stiff or add flour if the dough is too wet. 

2. Cool lightly, and then knead the dough until smooth.  Divide the dough into into quarters and shape each quarter into a a cylinder roll, 16 inches long and 1 inch diameter.  Cut the dough into 3/4 inch pieces and prick dough all over with a fork  to make a pattern. Place the gnocchi on a floured surface and leave tondrybfor 10 to 15 minutes.

3. Next, separately make the sauce.  Heat the olive oil and saute the celery with the bay leaf until soft.  Add the tomatoes, tomato paste, and spinach, and cook the sauce, uncovered over medium heat, for approximately 5 to 10 minutes, while stirring occasionally. Add the basil and season with salt and pepper, and keep warm.

4.  Cook the gnocchi, in batches, in boiling water for 2 to 3 minutes, or until the gnocchi rise to the surface.  Keep the gnocchi warm untilneach piece is cooked.  Top gnocchi with sauce and serve immediately.  Sprinkle with grated parmesan cheese and garnish with basil leaves, if desired.

* Makes 6 Servings

SPLIT PEA SOUP WITH FRANKFUTERS

Ingredients:

• 6 cups of kosher beef broth,
• 2 tablespoons virgin coconut oil,
• 3 kosher Frankfurters, thinly sliced,
• 1 large onion, chopped,
• 1 cup yellow or green split peas,
• 2 carrots, cut into 1/4 inch dice,
• 1 cup coarsely chopped rutabaga,
• 4 cloves garlic, minced,
• salt and pepper to taste, and/or fine sea salt and pepper to taste,

Directions: 

1.  Rinse the split peas and place them in a large pot with the beef broth.  Cover and simmer for approximately 40 minutes, until tender

2.  Heat the oil in a separate pan or wok, saute the frankfurters with the vegetables and spices over medium heat, while stirring, until lightly browned, for approximately 5 minutes.

3.  Add mixture in the pan to the cooked split peas.

4. Bring back to a boil, skimming off any froth, and cover.  Summer for 20 minutes longer, and until the peas are soft.  

5. Season with fine sea salt and pepper to taste, and serve at once.  Enjoy!

RED CABBAGE SALAD

Ingredients:

• 1 large sweet potato, peeled and diced,
• 4 tablespoons olive oil,
• Pinch of raw cane sugar,
• Salt and Pepper to taste,
• 1 Handful of raisins,
• 2 tablespoons of toasted pine nuts,
• 1 tablespoon virgin coconut oil,
• 1 teaspoon red wine vinegar,
• 1 Handful of flat parsley, chopped,
• 1/2 Lemon, the freshly squeezed juice of it,
• 1/2 Medium head red cabbage, quartered and shredded,
• 2 cloves garlic, smashed,

Directions:

1. Firstly, combine the sweet potatoes, virgin coconut oil, raw cane sugar, and 1.5 cups of water in a small sized sauce pan. and then add salt and pepper.
2. Secondly, simmer until the potatoes are tender and there is hardly any remaining water, for approximately 12 minutes.
3. Thirdly, add raisins, pine nuts, 2 tablespoons of olive oil, vinegar, parsley, and the lemon juice.
4. Fourthly, Cook until the liquid is evaporated, for approximately 3 or 4 more minutes.
5. Heat 2 more tablespoons olive oil in a large skillet over high heat. Add the cabbage, garlic salt, and pepper; and stir until the cabbage starts to wilt, for approximately 5 minutes. 
6. Finally, put the cabbage in a large bowl, and delicately spoon the sweet potato mixture on top like it is a hardy dressing.

*Makes 6 Servings.

VEGETABLE LENTIL SOUP

Ingredients:

1 tablespoon virgin coconut oil,

1/2 red bell pepper, diced,

1/2 yellow bell pepper, diced,

1/2 onion, diced,

1 zucchini, quartered lengthwise, and sliced,

1 yellow squash, similarly quartered, & sliced,

4 cloves garlic, minced,

1 teaspoon fine sea salt,

1/2 teaspoon pepper,

1/2 teaspoon dried marjoram,

1/2 teaspoon dried thyme,

1/8 teaspoon cayenne powder,

6 cups vegetable stock, low sodium preferred,

1.5 cups lentils,

1 tablespoon Bragg Liquid Aminos (optional),

1 tablespoon walnut oil,

1 14.5 oz. can if diced tomatoes, with juice,

Directions:

1. Heat the virgin coconut oil in a 4 to 6 quart stockpot, preferably a 6 quart stockpot, on medium heat. Then, add the red bell pepper, yellow bell pepper, and cook, whilst stirring occasionally for approximately 1 minute.

2. Stir the vegetable stock, lentils, and Bragg Liquid Aminos. Increase the heat level to high, bring to a boil, and reduce the heat to a simmer. Cook the soup until the lentils are tender, for approximately 30 minutes. Add the walnut oil and the tomatoes, while stirring until the tomatoes are heated throughout.

CHICKEN SEPHARDIC

Ingredients:

• 1/4 cup olive oil,
• 1 large onion, chopped,
• 1/2 cup golden raisins, 
• 1/2 cup dried apricots, quartered,
• 4 cups cooked rice,
• 4 cups cooked chicken, diced,
• 2 teaspoons grated like zest,
• 1/2 teaspoon ground cumin,
• 1/2 cup sesame seed salad dressing,
• Salt and pepper to taste,

*Traditionally, made with leftovers*

Directions:

1. Preheat oven to 375 degrees F. Then, in a large skillet, heat 1.5 tablespoons of olive oil. Next, add onion and cook mixture over medium heat, while stirring occasionally, for 8 minutes.

2. Continue to stir in raisins, apricots, rice, chicken, like zest and salad dressing. Add salt and pepper to taste.

3. Pour a very fine stream of the remaining olive oil over the top of the Chicken Sephardic in-the-making. 

4. Bake in a pre-heated oven for a time period of 20 minutes, or until a hard crust develops on the top. Makes 4 to 6 Servings.

RAW COLLARD WRAPS

Ingredients:

Sauce:

• 2 Scallions (chopped),
• 6 pitted medjool dates, chopped,
• 1 cup orange juice,
• 3 tablespoons fresh lemon juice,
• 1/3 teaspoon sea salt,

Wraps:

• 6 large collard green leaves, washed and patted dry,
• 2 medium carrots cut into 2.5 to 3-inch-long sticks,
• 2 medium zucchini, cut into 2.5 to 3-inch-long sticks,
• 1 each avocado, halved and cut into a dozen slices,
• 3/4 cup thinly sliced red cabbage,
• 3/4 cup clover sprouts,
• 45 basil leaves,

Directions:

1. Prepare the sauce. Combine all sauce ingredients (scallions, dates, orange juice, lemon juice, salt and paste) in a blender and puree. Transfer to a small serving bowl, and set aside.

2. Prepare the wraps. Cut collard greens in half, removing and discarding the center stem.

3. Lay out a half leaf. Top one end with 3 to 4 carrot sticks, 3 to 4 zucchini sticks, 1 avocado slice,1 Tbsp. cabbage, 1 Tbsp. sprouts, and 4 basil leaves. Roll snugly and place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately with the dipping sauce on the side.