VEGETABLE CURRY WITH COCONUT MILK

Ingredients:

• 3 tbsp olive oil,
• 1 1/2 cup couscous,
• 2 3/4 cups water,
• 1 medium white or yellow onion,
• 5 garlic cloves,
• 1 cup asparagus, chopped,
• 1/2 cup carrots, chopped,
• 1/2 cup red pepper, chopped,
• 1 cup yellow pepper, chopped,
• 1 can coconut milk,
• dash sea salt,
• 1 tbsp curry powder,
• 10-15 spinach leaves,

Directions:

1. Boil water for 5 minutes in a saucepan.  Add couscous, and let stand for 10 minutes.  Set Aside. 
2. In a large skillet, saute garlic and onion in olive oil, on a stove top and over medium heat.  Add vegetables, and saute until tender. Add coconut milk, salt, and curry.  Simmer for approximately 10 to 15 minutes.
3. Add prepared couscous.
4. Serve.

*Yields approximately 6 to 8 servings*

GLUTEN-FREE VEGETARIAN WRAPS

Sauce Ingredients:

1 cup organic ketchup,

1/4 cup sugar-free simple syrup, 

1/8 cup apple cider vinegar,

2 tablespoons olive oil,

2 tablespoons tomato paste,

2 tablespoons hot sauce,

Main Wrap Ingredients:

2 blocks firm baked tofu,

8+ Brown rice tortilla wraps,

1 cup Brussel sprouts, chopped,

8 oz red pepper hummus,

4 cups spinach,

16 basil leaves, for garnish,

8 slices cucumber, for garnish,

Directions:

1. In a medium bowl, whisk together all of the sauce ingredients, or puree in a blender. Set aside in a medium serving bowl.

2. Heat the tortillas in a skillet over high heat for 15 seconds.  Turn and heat for another 15 seconds.

3. Place the tortilla on a plate, and evenly spread 1/4 block tofu, 1 oz red pepper hummus, 1/2 cup spinach, 1/8 cup chopped brussel sprouts, and 5 to 6 tablespoons of BBQ sauce, on each tortilla.

4. Roll them up, and cut each wrap in half. Serve with sliced cucumber, and 2 basil leaves. 

*Makes 8 servings.

VEGAN BBQ SAUCE

Ingredients:

1 cup organic ketchup,

1/4 cup sugar-free simple syrup, 

1/8 cup apple cider vinegar,

2 tablespoons olive oil,

2 tablespoons tomato paste,

2 tablespoons hot sauce,

Directions:

1. In a medium bowl. whisk together all of the ingredients, or puree in a blender.

2. Makes 8 servings.

CRISPY CHICKEN TENDERLOINS

Ingredients:

1 to 1 1/2 pounds chicken breasts, boneless and skinless. Cut lengthwise into 1/2 inch strips (slices). Tenderize with a fork, and do it one day ahead if desired,

1 to 1 1/2 cups kosher panko allergy-friendly bread crumbs or other kosher bread crumbs,

cold water as needed,

nonstick spray as needed,

Directions:

Preheat oven to 350 degrees F.

1. Rinse chicken tenders with cold water and coat with  bread crumbs.  

2. Spray prayken lightly with nonstick spray.

3. Place coated chicken tenders onto an aluminum foil lined baking sheet.

4. Bake at 350 degrees F, for approximately 25 minutes, until both tender and throughly cooked. The internal temperature of the tenders must at least be 165 degrees F.

5. Serve with currant dipping sauce (see December 14th Blog), or another sauce of your choice.

GERMAN CHOCOLATE HALVA

Ingredients:

1 3/4 cups semolina,

1/4 cup ghee,

1/4 cup unsweetened cocoa powder,

1/4 cup milk powder,

1 cup splenda,

1 cup water,

1 teaspoon freshly grated nutmeg,

Directions:

1. Line a 8 x 8 inch baking pan with parchment paper, while leaving 2 inches of extra parchment paper folded over the edges.

2. Spray a skillet with cooking spray, and toast semolina over high heat, while stirring constantly, for 5 minutes; until light golden brown. Combine ghee with semolina, and set aside.

3. In a saucepan, combine sugar and splenda, and bring it to a boil.  Reduce the heat to a low heat setting, and gradually add the milk powder, semolina, cocoa powder, nutmeg; while continuously stirring as the mixture thickens.

4. Remove from the heat, and spread the mixture evenly in the prepared baking pan.  Allow it to cool,  then carefully remove from the baking pan with the extra parchment paper serving as handles, and remove parchment paper.  Cut into 9 or 12 squares.

5. Serve 

SWEET COCONUT SAUCE

 

Coconut Sauce Ingredients:

1 1/2 to 1 3/4 cup unsweetened coconut milk,

1/4 cup sugar-free simple syrup (December 13th blog),

1 1/3 cup unsweetened shredded coconut,

1 teaspoon vanilla,

1 teaspoon cinnamon,

Directions:

1. Place shredded coconut in a saucepan with enough unsweetened coconut milk to cover them.

2. Bring to a boil, and simmer over low heat for 15 to 20 minutes.  Remove from heat.  

3. Puree in a blender with sugar-free simple syrup, vanilla extract, and cinnamon.

* Makes 4 servings.

GERMAN-CHOCOLATE WHIPPED CREAM

Ingredients:

2 cup heavy cream,

1/4 cup unsweetened cocoa powder,

1/4 cup stevia (sucralose ),

1 tablespoon pure vanilla,

1 tablespoon coconut extract,

Directions:

1. In a stand mixer or with a hand mixer, mix 2 cups heavy cream with the coconut extract and vanilla extract.  

2. Sift in the cocoa powder, and powdered splenda.  

3. Whip on high speed for 2 to 3 minutes; until soft peaks form. 

* Makes Approximately 4 servings.

SERABANDE

Serabande Ingredients:

1 bottle Manischewitz Concord Grape Wine, or Cherry Manischewitz Red Wine, or any other kosher wine such as  Manischewitz  Blackberry Wine.

4 tablespoons Jack Daniel's Whiskey,

1 moro orange or other orange, sliced with   seeds removed,

1 cup lemons, chopped,

1 cup annurca apples, or green apples, chopped,

1 Cinnamon Stick,

Juice of 1 moro blood orange, or other orange,

1 bottle sparkling water, or lemon/citrus sparkling water,

Serbande Ice Cube Ingredients:

Option A:

1/2 cup fresh moro blood orange juice or other orange juice,

2 tablespoons Jack Daniel's Whiskey,

1 cup Manischewitz Concorde Grape Wine,

sliced orange segments for ice cube decoration,

Option B:

2 cup lemon sparkling water,

sliced lemon segments for ice cube decoration,

* Makes enough ice for at least a standard 16 well tray, with 1 oz per tray*

Directions:

1. In cubed ice tray(s), insert a sliced orange segment into each well. If utilizing option B, insert a sliced lemon segment into each tray well.

2. Combine remaining ice cube ingredients for option A or option B cubes, into a pitcher, and pour into the trays or molds.

3. Freeze tray(s) for 4 hours or until solidified, and unmold before serving with Serabande.

4. In a large pitcher, while the ice cubes freeze, combine all of the Serabande ingredients, without the sparkling water.

5. Chill Serabande for 30 minutes to 4 hours; chilling for 4 hours to allow the beverage to absorb the fruit.

6. Serve chilled over Serabande  ice cubes, and top with a splash of sparkling water if desired.

BARVARIAN CHOCOLATE SUFGANIOT

Ingredients:

Instant Barvarian Cream Filling:

1 tablespoon cream cheese

2 teaspoons sugar free and gelatin free vanilla instant pudding,

1 tablespoon sugar free vanilla creamer,

1.5 tablespoons sugar free cool whip,

Chocolate glaze coating (makes 1/3 cup):

1 cup splenda,

4 1/2 tablespoons unsweetened cocoa powder,

1 1/2 ounces unsweetened chocolate,

6 tablespoons water,

Batter Ingredients:

2 cups pastry flour,

3 tablespoons ghee or vegetable based margarine,

2 tablespoons splenda,

1 tablespoon baking powder,

1 tablespoon nutritional yeast,

1 cup buttermilk,

vegetable oil for frying,

Directions to Assemble and Cook:

1. Make Barvarian cream to create a traditional filling. Beat together all of the low sugar Barvarian cream as follows: cream cheese, creamer, instant pudding, and cool whip.

2. With a stand blender or hand mixer with medium bowl, mix the: flour, nutritional yeast, splenda, and baking powder. Add the margarine or ghee. Mix in the buttermilk, to create the dough.

3. On a lightly floured surface, with floured hands, roll 1 teaspoon of dough into a ball of 1 1/2 inches in diameter. Make an indentation big enough to hold 1/2 teaspoon of cream, and fill with that amount of cream.  Use additional dough, to completely seal and cover the visible cream. Repeat with remaining dough and cream.

4. In a deep fryer or heavy pot, heat oil to 375 degrees F, or set heat to medium high.  Cook prepared pastry balls on medium high heat, for 3 to 4 minutes.  Drain on paper towels. place a toothpick or short wooden skewer in each donut, for easy coating, and set aside.

5. Make the chocolate glaze to coat the donuts.In a large metal bowl, sift the sugar and cocoa into it, and set aside.  In a double boiler or in a medium bowl placed over a heavy pot of water brought to a boil, and immediately reduced to a simmer, melt the chocolate with 2 tablespoons of water; stirring into a smooth paste. Another method to melt the chocolate and water, is to soften the mixture in a microwave oven through the use of a microwave-safe container.  Then, quickly transfer the melted chocolate paste into the sugar/cocoa mixture bowl or simply add cocoa mixture to the double boiler if safe, and stir to make a smooth glaze. Add splenda if too thin and add boiling water if the glaze is too thick. Use glaze, while it is warm to coat the donuts with the glaze, and feel free to spoon chocolate over the fried donuts to cover. Place each coated donut on parchment paper, or wax paper, or aluminum foil, and remove toothpick.  Repeat.

6. Serve.

* Yields 18 to 20 donuts.

HAZELNUT FROSTED DREAM BARS

Batter Ingredients:

1 cup splenda,

2 teaspoons baking powder,

1/4 teaspoon kosher sea salt,

1 cup unsweetened apple sauce, room temperature,

1 1/4 cups shredded coconut,

3/4 cups unsweetened cocoa powder

2 cups hazelnuts, chopped,

2 cups whole wheat pastry flour,

3 tablespoons ghee or light butter, melted,

1 teaspoon vanilla extract,

1 teaspoon coconut extract,

Frosting Ingredients:

3/4 cup hazelnuts,

2/3 cup unsweetened  coconut milk,

1 teaspoon lemon juice, 

2 tablespoons splenda to taste,

Directions:

1. Preheat oven to 350 degrees F.

2.In a large bowl, combine: flour, 2 cups of spleenda, hazelnuts, shredded coconut, cocoa powder, sea salt, and baking powder.  Add applesauce, melted ghee or butter, coconut extract, 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. Make the hazelnutcream fosting. Toast the hazelnuts in a skillet; until lightly browned.I Ina blender, blend roasted hazelnuts with all of the remaining ingredients; to make a creamy frosting. Spread the frosting over the cooled bars. 

5. Enjoy!

KOSHER MEAT OR KOSHER DAIRY?

KOSHER MEAT AND KOSHER DAIRY LAWS:

It is prohibited to consume meat with dairy, and one must give 6 hours pause.  Further, meat and dairy products may not be eaten or cooked together; this includes the use of separate cookware, dishes, and cutlery, for meat and dairy. Furthermore, pareve foods are neutral and can be eaten with dairy or meat meals. Finally, one can learn more about Jewish dietary laws, by utilizing the following link:  https://www.jewishvirtuallibrary.org/overview-of-jewish-dietary-laws-and-regulations

HAZELNUT CREAM FROSTING

Ingredients:

3/4 cup hazelnuts,

2/3 cup unsweetened  soy milk if pareve (for meat meal), milk if dairy (for dairy meal),

1 teaspoon lemon juice, 

2 tablespoons splenda,

Directions:

1. Toast the hazelnuts in a skillet; until lightly browned.

2. In a blender, blend roasted hazelnuts with all of the remaining ingredients; until creamy.

3. Can be refrigerated for 4 to 5 days, in a sterilized jar(s).

GERMAN CHOCOLATE SUNDAE

Ice Cream Ingredients:

2 pints Sugar-Free Chocolate or Low Sugar Ice Cream,

Hot Coconut Sauce Ingredients:

1 1/2 to 1 3/4 cup unsweetened coconut milk,

6 packets splenda, 

1 1/3 cup unsweetened shredded coconut, or shredded coconut blended into a powder,

1 teaspoon vanilla,

1 teaspoon cinnamon,

Cocoa Whipped Cream Ingredients:

2 cups heavy cream,

1/4 cup unsweetened cocoa powder,

4 stevia packets,

1 teaspoon pure vanilla,

Garnish (optional):

Berries; including nontoxic wildberries,

Directions:

1. Make the hot coconut sauce.  Place shredded coconut in a saucepan with unsweetened coconut milk to cover it. Bring to a boil, and simmer for 20 minutes.  Remove from heat.  Puree in a blender with sugar-free sweetener, vanilla extract, and cinnamon.

2. Make the cocoa whipped cream. In a stand mixer or with a hand mixer, mix 2 cups heavy cream with the vanilla extract.   Sift in the cocoa powder, and powdered splenda.  Whip on high speed for 2 to 3 minutes; until soft peaks form. Briefly set aside.

3. Place 2 scoops of sugar-free ice cream into bowls.

4. Top with hot coconut sauce and a serving of cocoa whipped cream.

5. Garnish with berries.

Serve immediately 

* Makes 4 servings.

ONE MINT JULEP

Ingredients:

1/2 cup fresh lemon juice

1 cup simple syrup, or sugar free simple syrup,

4 cups cold water

Ice Cube Ingredients:

1/4 cup fresh lemon juice

1/2 cup simple syrup, or sugar free simple syrup,

leaves of fresh spearmint

Directions:

1. In cubed ice tray(s), insert a halved mint leaf or other mint leaves into each well.

2. Combine remaining ice cube ingredients in a pitcher and pour remaining lemonade ice cube ingredients into the trays or molds.

3. Freeze tray(s) for 4 hours or until solidified, and unmold before serving with lemonade.

4. To make the lemonade, use a pitcher to combine the lemonade ingredients, as follows: 1/2 cup fresh lemon juice, 1 cup simple syrup, and 4 cups of water.

GERMAN CHOCOLATE SUFGANOT

Hazelnut Cream Ingredients:

3/4 cup hazelnuts,

2/3 cup unsweetened  soymilk if pareve, milk if dairy,

1 teaspoon lemon juice, 

2 tablespoons splenda,

Directions:

1. Toast the hazelnuts in a skillet; until lightly browned.

2. In a blender, blend roasted hazelnuts with all of the remaining ingredients; until creamy.

Batter Ingredients:

2 cups whole pastry flour,

3 tablespoons vegetable based margarine if pareve, ghee if dairy,

2 tablespoons splenda,

1 tablespoon baking powder,

1 tablespoon unsweetened cocoa,

1 cup water if pareve, buttermilk if dairy,

3 tablespoons hazelnut cream,

vegetable oil for frying,

Coating:

Sugar free hot chocolate mix if dairy, and vegan hot chocolate mix if pareve,

Directions to Assemble:

1. Make hazelnut creme for filling, and refrigerate the remaining cream for 4 to 5 days; remaining cream can be used as a frosting.

2. With a stand blender or hand mixer with medium bowl, mix the: flour, cocoa, splenda, and baking powder. Add the margarine or ghee. Mix in the water or buttermilk, to create a dough.

3. On a lightly floured surface, with floured hands, roll 1 teaspoon of dough into a ball of 1 1/2 inches in diameter. Make an indentation big enough to hold 1/2 teaspoon of cream, and fill with that amount of cream.  Use additional dough, to completely seal and cover the visible cream. Repeat with remaining dough and cream.

4. In a deep fryer or heavy pot, heat oil to 375 degrees F, or set heat to medium high.  Cook prepared pastry balls on medium high heat, for 3 to 4 minutes.  Drain on paper towels.

5. Toss in sugar free hot chocolate mix; to serve as a coating.  

6. Serve.

* Yields 18 to 20 donuts.

GERMAN CHOCOLATE COOKIES

Ingredients:

1 1/4 cups rolled oats,

1 cup whole wheat pastry flour,

1/3 cup cocoa powder,

1/4 cup milk powder,

1/2 cups sucanat or sucralose (splenda),

1 cup chocolate chips or carob chips,

1/3 cup shredded coconut,

1/3 cup raw hazelnut pieces,

2 teaspoons cinnamon,

1 teaspoon ginger,

1/2 teaspoon nutmeg

1 teaspoon kosher sea salt,

1/2 teaspoon baking soda,

3/4 cup melted ghee or virgin coconut oil,

2 tablespoons coconut extract,

3/4 cup cold water,

Directions:

1. Preheat oven to 375 degrees F.

2.  Line baking sheets with parchment paper.

3. In a stand mixer or with a hand mixer, beat the ghee or oil and sucanat into a cream. Add the water and extract. On low speed, gradually add the flour, oats, cocoa powder, milk powder, cinnamon, ginger, nutmeg, baking soda, and sea salt. Gently stir in hazelnuts, chocolate chips, and shredded coconut. 

4. Arrange two spoonfuls of rounded and flatten dough, approximately 2 inches apart, on the prepared baking sheets.  Bake for 13 to 15 minutes; until lightly browned at the edges.

5. Allow to cool on a cooling rack.

* Makes approximately 40 cookies.

CURRANT SAUCE

Ingredients:

• 8 oz fresh currants,
• honey or simple syrup to taste, about 3 tablespoons,

Directions:

1. Puree fresh currants in a blender or food processor.

2. Add honey or sugar free simple syrup to taste, approximately 3 tablespoons.

3. Serve immediately or refrigerate in a jar.

GERMAN CHOCOLATE BROWNIES

Ingredients:

• 1/3 cup refined coconut oil or ghee melted,
• 1/2 cup agave nectar or sugar free simple syrup,
• 1 1/2 cups water,
• 3 cups whole wheat pastry flour,
• 1 cup milk powder,
• 1 1/2 cups unsweetened cocoa powder,
• 1/4 teaspoon refined sea salt,
• 1 1/2 teaspoons baking powder,
• 1 tablespoon coconut extract,
• 1 cup hazelnut pieces,
• 3/4 cup shredded coconut,

Directions:

1. Preheat oven to 350 degrees F. Oil a 8 x 8 inch baking pan, and set aside.
2. In a medium bowl, mix the ghee or oil, coconut extract ,syrup, and water. In another bowl combine the dry ingredients, as follows: whole wheat pastry flour, cocoa powder, baking powder, milk powder, and salt. Then stir the dry ingredients into the syrup mixture or pulse the mixture in a food processor until runny; while adding extra water if necessary.
3. Stir the shredded coconut and hazelnut pieces into the batter.
4. Evenly transfer the batter into the prepared baking pan, and evenly smooth the top of the surface. Bake in the oven for 30 minutes; until it passes the toothpick test.  Let cool on a cooling rack, and cut into 12 pieces.

HEALTHY SIMPLE SYRUP

Ingredients:

• 2 cups water,
• 2 cups sucanat or sucralose if sugar free,

Directions:

1. Combine the sucanat or stevia in a saucepan with the water.

2. Bring the mixture to a simmer on medium high.  Simmer for 15 to 30 seconds, and remove from the heat.

3. Let the syrup cool, and transfer to a sterilized jar meant to store preservatives.

* Yields approximately 24 oz.

HEAVENLY SORBET

Ingredients:

2 cups frozen figs, or partially frozen if preferred,

2 cups frozen currants,

1/2 cup sugar free simple syrup,

Directions:

1. Let frozen figs and currants stand, by a process known as thawing, for 15 to 20 minutes.

2. Place frozen fruit with simple syrup in a blender, and puree until smooth.

3. Serve Immediately.

* Makes 4 servings.

GERMAN CHOCOLATE CUSTARD

Ingredients:

• 4 1/2 cups chocolate milk or low-sugar chocolate milk,
• 2 tablespoons honey or sugar free simple syrup,
• 1/4 cup shredded coconut,
• 1/2 teaspoon coconut extract,
• 3 tablespoons fine white polenta or white cornmeal, 

Directions:

1. In a 4 quart saucepan, combine the chocolate milk, honey, shredded coconut, and extract; and bring to a boil.

2. Gradually, whisk in the polenta, until the custard thickens, while stirring constantly.

3. Serve hot.

GERMAN CHOCOLATE PUDDING

 Ingredients:

2 cups sugar free chocolate creamer,

1 cup water,

1 cup short grain white rice,

pinch kosher fine sea salt (optional),

2/3 cup shredded coconut (optional),

2 tablespoons sugar free syrup, wild flower honey or black currant molasses (see previous blog),

1/2 teaspoon coconut extract,

1/4 teaspoon ground cinnamon,

Directions:

1.In a medium saucepan, mix 1 cup of the creamer, rice, cinnamon, water, and salt (optional).  Over high heat, bring to a boil, reduce to a summer, and cook for 20 minutes, or until the water is absorbed.

2. Best in the remaining 1 cup of creamer, the shredded coconut, wild flower honey, and coconut extract (optional). Simmer longer, stirring occasionally, until the rice is tender; for approximately 5 minutes.

3. Spoon pudding into bowls.  Cover with plastic wrap, and chill for 1 to 2 hours before serving.

GERMAN CHOCOLATE TRUFFLES

Ingredients:

3/4 cup confectioners sugar or powdered splenda,

3/4 cup shredded coconut, toasted, blended into powder,

3/4 cup unsweetened powdered cocoa or powdered semi-sweet chocolate, 

1/2 cup pecans, chopped,

4 tablespoons ghee or butter if dairy, or 4 tablespoons virgin coconut oil if pareve,

1 teaspoon coconut extract,

1 to 2 tablespoons chocolate milk or low-sugar chocolate milk if dairy, or coconut milk if pareve,

Sugar free hot chocolate mix for covering, make sure there are no dairy ingredients if pareve,

Directions:

1. In a bowl, combine the confectioners sugar, chopped chocolate, shredded coconut, butter, coconut extract, chopped nuts, and cocoa powder.  Gently, add the chocolate milk, and mix into a sticky mixture which is not liquid 

2. Chill until the mixture becomes firm, and form into small balls. Cover each sphere with the chocolate powder, refrigerate, and chill until served.

ISRAELI SALAD

 

Ingredients:

• 1 Romaine lettuce, coarsely chopped,
• 1 Belgian Endive, coarsely chopped,
• 4 Roma tomatoes, chopped,
• 1 green bell pepper, 1/2 inch diced,
• 2 small cucumbers, sliced,
• 1/2 cup parsley, coarsely chopped,
• 1/2 cup spearmint, coarsely chopped,
• 2 scallions, thinly sliced,

Dressing Ingredients:

• 5 tablespoons pressed sunflower oil,
• 3 tablespoons fresh lemon juice,
• 2/3 cup sunflower seeds,
• 1/4 teaspoon sea salt,
• 1/4 teaspoon pepper,
• 5 tablespoons water,

Directions:

1. In a bowl, mix the vegetables (the ingredients displayed first ).
2. In a separate bowl, put all of the dressing ingredients in a blender and blend until smooth.  Add more water or sunflower seeds to gain desired consistency.
3. Toss vegetables with dressing to mix.
4. Serve chilled at room temperature.

* Makes 6 to 8 Servings

BORSCHT

Ingredients:

3 tablespoons extra virgin olive oil, or other vegetable oil,

4 1/2 cups water,

1 1/2 cup tomato juice,

1 1/2 cup potato,

1 1/2 cup carrots, peeled,

1 1/2 cup sweet onion, chopped,

3/4 cup celery ribs,

2 teaspoons fresh dill,

4 raw beets, scrubbed,

3 cups kale or cabbage, shredded,

1/2 juice of lemon,

1 teaspoon caraway seeds,

1 teaspoon salt,

1/4 teaspoon pepper,

1/4 teaspoon paprika,

sour cream or yogurt to serve(if dairy),

parsley for garnish,

Directions:

1. Shred beets, carrots, celery, and potatoes, in a food processor or on a hand grater with large holes.

2. Heat oil in a large saucepan and saute sweet onion until tender.  Add shredded vegetables, from step 1, with caraway seeds. Then add water and tomato juice   Stir and cover saucepan.  Simmer for 45 minutes, until the beets are tender.

3. Add kale and cook for 10 more minutes.

4. Add the lemon juice, paprika, dill, salt, and pepper.  Cook for 10 minutes longer.

5. Serve hot and top with a spoonful of sour cream or yogurt; and garnish with parsley if desired.

BRAISED CHOPS OF VEAL

Ingredients:

• 4 veal chops,
• 1/4 teaspoon sea salt,
• 1/4 teaspoon pepper,
• 1 teaspoon ground coriander,
• 1 teaspoon olive oil,
• olive oil for frying, 2 to 3 tablespoons,
• 2 medium red onions,
• 1 bulb of fennel, trimmed and quartered,
• 1 carrot, trimmed,
• 4 cloves garlic, mashed,
• 3/4 cup tomato juice,

Directions:

1. To season the veal chops rub them with 1 teaspoon of olive oil, salt, coriander, and pepper.  Heat oil in a large skillet, over medium high, and fry rubbed veal , while turning regularly, for approximately 4 to 5 minutes.
2. In a food processor, slice the fennel, onions, and carrots. 
3. Squash garlic cloves through a garlic crusher, or mash using other methods.
4. Add vegetables (the ingredients utilized in steps 2-3) and tomato juice to veal in the large skillet or transfer to a large clean pot. Cover, and simmer in low heat for 45 minutes, until the veal is tender. 

*Makes 4 servings*

TABBOULEH

"Tabbouleh with diced vegetables"

TABBOULEH

Ingredients:

1 cup bulgur wheat,

1/2 cup boiling water,

1/3 cup fresh parsley, chopped,

1/3 cup fresh spearmint, chopped,

1 cup grape tomatoes, diced,

1/2 cup cucumber, peeled and diced,

1/4 red onion, diced,

1 clove garlic (optional), crushed,

Juice of 2 lemons,

2/3 cup olive oil,

kosher sea salt and pepper to taste,

lettuce leaves, to serve,

1/3 cup feta cheese or azeitao cheese, crumbled,

Directions:

1. In a large bowl, pour boiling water over bulgur wheat, to fluff the grain.  Cover tightly and set aside for 30 to 40 minutes, until the water is absorbed.

2. As the grain softens, in a small bowl, whisk the olive oil, fresh lemon juice, kosher salt, and pepper.  Set dressing aside.

3. Add the tomato, cucumber, onion, parsley, spearmint, and garlic (optional) to the prepared bulgur wheat. Add the dressing, as much as desired to the bulgur whilst tossing gently.

4. Cover the tabbouleh and chill for several hours, if not serving at room temperature and marinated.

5. Serve salad on a bed of lettuce leaves and sprinkled with feta cheese or azeitao cheese as a topping.

BABA GANOUSH

Ingredients:

• 4 small eggplants, Fairy Tale or Italian, approximately 1/2 pound each, halved lengthwise,
• 4 tablespoons tahini,
• 4 tablespoons olive oil (optional), if too dry,
• Vegan kosher parmesan, or a vegetarian casein parmesan if dairy,
• Paprika,
• Juice of 1 large lemon,
• Salt and pepper to taste, and/or GOYA Adobo all purpose seasoning,
• 1/4 cup olive oil or other vegetable oil for frying,
• 6 kosher pita, quartered into appropriately sized wedges, and toasted,

Directions:

1. Preheat oven to 400 degrees F. Prick the eggplant to prevent skin bursting. Heat oil for frying in a large skillet over medium high heat, and place eggplant in the skillet, cut side  down, for approximately 5 minutes or until golden brown.

2. Flip the eggplant, add salt and pepper or Adobo all purpose seasoning, and  place in a baking dish for 15 to 20 minutes, until tender.

3. Leave eggplant to cool or place on a cooling rack, and then peel it to remove the skin.  Mash the eggplant, and drain excess liquid in a strainer.  Then, transfer the strained eggplant "puree", to large bowl. 

4. Thoroughly beat together in the large bowl, or puree in a food processor, the: eggplant, tahini, lemon juice, and extra olive oil (optional). Season with salt and pepper to taste.

5. Sprinkle with Freshly grated parmesan (if dairy) and paprika.

6. Serve immediately, and with pita wedges if serving as a dip.