CHICKEN BROWN GRAVY

Ingredients:

• 2 tablespoons vegetable shortening or vegetable based margarine, 2 tablespoons ghee if dairy, 2 tablespoons chicken fat if meat,
• 3 tablespoons arrowroot,
• 1 1/4 cups water,
• 2 tablespoons tamari,
• Pepper to taste (optional),
• Salt to taste (optional),
• Fresh chopped herbs to taste (optional),

Directions:

1. Melt the margarine in a saucepan over medium high heat.  Gradually stir in the arrowroot, and whisk in the water, while stirring into a lump free sauce. 
2. Bring the mixture to a simmer, and cook until the gravy sauce is thick. 
3. Add the tamari and pepper.  Add salt, pepper, and fresh chopped herbs, if desired.

KASHA VARNISHKAS

Ingredients:

• 1 cup dried farfalle pasta,
• 1 cup roasted buckwheat,
• 3 1/3 boiling water if pareve, 3 1/3 cups boiling chicken broth if meat,
• 2 teaspoon salt,
• Extra salt for boiling water (optional),
• 2 tablespoons vegetable shortening or vegetable based margarine, or 2 tablespoons chicken fat if meat,
• Brown gravy,

Directions:

1. Cook the pasta in a large saucepan of lightly salted boiling water, until tender and still firm. Drain and set the pasta aside.
2. Separately toast, over low heat, the buckwheat in a heavy saucepan for 3 to 4 minutes, while stirring occasionally. When the grain is nicely browned, gradually add 3 1/3 cups of boiling chicken broth, while continuously stirring. Cover the buckwheat and cook over low heat for 10 to 15 minutes.
3. Remove the tender buckwheat from the heated surface, and mix it with salt, margarine or a pareve oil substitute or a meat oil substitute. Drain if needed.
4. Drain the pasta again, and add it to the buckwheat. Serve hot, and with brown gravy if desired as an appetizer.

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APPLE AND OAT MUESLI

Ingredients: 

• 1/3 cup raisins,
• 2/3 cup unsweetened or low sugar apple juice,
• 2 eating apples, cored and unseeded, chopped,
• 3 cups rolled oats,
• 1 tablespoon simple syrup,
• 2 tablespoons delivered almonds,
• Almond milk to serve if pareve, or yogurt or milk to serve if dairy,
• 2 apple slices as garnish (optional),
• Simple syrup as garnish (optional),

Directions:

1. Soak the raisins in the apple juice for 20 minutes in a bowl.
2. Place the apples in a separate bowl.  Add the raisins and apple juice, while tossing into an evenly mixed food composition.
3. Stir in the oats and sugar free simple syrup.  Add the almonds.
4. Serve with almond milk, a milk alternative if pareve. Serve with milk or yogurt if dairy.
5. Garnish with two slices of apples and simple syrup.

MISO SOUP

Ingredients:

• 3 to 4 pieces of seaweed, soaked for 5 minutes if not already soaked,
• 2 teaspoons sesame oil,
• 6 ounces finely chopped cabbage or carrots, or other root vegetable,
• 2 teaspoons grated fresh ginger,
• 4 1/2 cups clean drinking water,
• 4 tablespoons dark miso, or light miso,
• 2 tablespoons fresh parsley,

Directions:

1. Drain the seaweed if needed, and cut into 1-inch strips; and set aside.
2. Heat the vegetable oil in a wok or frying pan, and saute the vegetables and ginger root for approximately five minutes over medium high in heat.
3. Add the seaweed and water to the wok, bring to a boil, and let simmer, while partially covered, for 15 to 20 minutes. Remove from heat.
4. Gradually stir the miso paste into the soup. 
5. Garnish with parsley.
6. Serve immediately.

ONION RINGS

Ingredients:

• 2 medium onions,
• 1 cup flour, extra flour if needed,
• 1 cup olive oil or other vegetable oil, if frying,
• Salt to taste,

Directions:

1. Peel skin of onions and slice, separate into rings, and place in boiling water for 5 minutes.
2.  Safely remove onions and let cool in ice water for approximately 3 minutes.
3. Completely drain water from onions, roll the rings in flour, and fry in hot olive oil or an air fryer until golden brown .
4. Sprinkle the crisp rings with salt, and serve.

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SAVORY POTATO OMELETTE

Ingredients:

• 2 tablespoons vegetable shortening or vegetable based margarine,
• 2 potatoes, diced,
• 4 eggs,
• 1 tablespoon almond milk, cashew milk, or other milk alternative,
• 1 tablespoon vegan parmesan cheese,
• Salt and pepper to taste, or 1/2 teaspoon salt and 1/4 teaspoon pepper,

Directions:

1. Melt margarine in frying pan or lightly spray pan with cooking oil, add potatoes, and fry until transparent and browned.
2. In a bowl, beat the eggs with salt, pepper, milk alternative, and grated vegan parmesan cheese; and add to the potatoes.
3. Cook over medium high heat for 10 to 12 minutes on each side.
4. Serve.

* Yields 4 servings. Double the recipe to make 8 servings.

MALARIA TONIC: TONIC FOR MALARIA

Ingredients:

• Gin,
• Diet Tonic Water,

Directions:

1. Mix equal parts of gin with diet tonic water, which yields a 1:1 ratio of gin and low sugar tonic water

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RED POTATO SALAD

Ingredients:

• 6 red potatoes or other potatoes, scrubbed and/or peeled, chopped,
• 1 teaspoon salt,
• 1 roasted red bell pepper, cored, with removed seeds, and diced,
• 1 stick celery (optional),chopped,
• 2 to 3 spring onions (optional), sliced,
• 1/2 teaspoon paprika,
• 1 cup mayonnaise or Miracle Whip,

Directions:

1. Cook the potatoes until tender, without overcoming into a mashed potato product. Drain and let the potatoes cool.
2. When the potatoes are cool, and no longer hot, add the other ingredients and toss the salad gently; while not breaking up the potatoes too much. 

BASANTI COMPOTE

Ingredients:

• 8 ounces dried apricot figs, and/or other figs,
• 4 ounces prunes,
• 4 ounces dried pears,
• 4 ounces dried apples,
• 1 tablespoon sugar-free simple syrup (optional),
• 2 1/2 cups sugar-free Vitamin Water, including kiwi-strawberry, mixed-berry, or blueberry-acai flavors; and/or use clean drinking water.

Directions:

1. Place the dried fruit in a bowl and saturate with both the vitamin water and simple syrup; and let soak overnight or for approximately 6 -8 hours.
2. In the morning or after 6 to 8 hours, place the hydrated mixture in a saucepan, and bring to a boil.  Reduce the heat to a simmer, and cook for a period of 20 to 25 minutes, while stirring occasionally.
3.  Serve.

*Yields 4 servings.

HOTDOGS

Ingredients:

• Kosher meat frankfurters if meat, vegan franks if pareve,
• Hotdog buns for meat dishes,
• Mustard (optional),
• Ketchup (optional),
• Vegan shredded cheese (optional),
• Vegan cream cheese (optional),
• Diced white onions (optional),
• Relish (optional),
• Jalapeno (optional),
• Sauerkraut (optional),
• Mayonnaise (optional),
• Coleslaw (optional),
• Kosher meat chili (optional) if meat dish, and vegan chili if pareve,

Directions:

1. Heat oven to 300 degrees F.
2. Open hotdog buns, and place the buns in a lightly sprayed casserole dish. Insert a hotdog into each bun, while feeling free to slice each frank halfway through with a knife, and top as you desire.
3. Bake dressed hotdogs for approximately 10 to 15 minutes, until browned.
4. Garnish and serve.

CORNBREAD

Ingredients:

• 3 1/4 cups cornmeal or polenta,
• 1 2/3 cups whole wheat pastry flour, or other flour for baking,
• 1 teaspoon salt,
• 2/3 cup vegetable oil, or melted ghee if dairy,
• 7 1/2 tablespoons simple syrup, sugar free,
• 1 1/2 cups almond milk or other milk alternative if pareve, or milk if dairy,
• 1 tablespoon baking soda,
• 1 tablespoon vinegar,

Directions:

1.  Heat oven to 375 degrees F.
2.  Combine polenta, salt, and flour; in a bowl
3.  In a separate bowl mix the oil, simple syrup, and almond milk.
4.  Mix the prepared wet ingredient mixture into the dry ingredients. Place baking soda in a spoon over the batter and pour vinegar into it, while allowing the mixture to cascade into the batter, and stir well.
5.  The resultant batter should be pourable, and one must add more almond milk if it is too thick.
6.  Transfer into a greased 8 inch square cake pan and bake cornbread for 35 to 40 minutes.

WHOLE CHICKEN CONSOMME

Ingredients:

4 pound kosher chicken, whole, gutted and cleaned,

4 stalks celery,

1 teaspoon salt or Goya Adobo,

2 medium carrots,

3 fresh tomatoes, chopped into pieces, or 1/2 medium can of tomatoes,

3 quarts water,

Directions:

1. Place gutted and thoroughly cleaned chicken in cold water, add salt and bring to a boil.  Remove the scum that firms on the surface of the water. Add carrots, celery, and tomatoes, cover the pan and cook for a time period, as follows: 1.5 hours for a tender chicken, and up to 2.5 hours for a tough chicken.  Add a little water for a less condensed soup.

2. Remove chicken and serve whole boiled chicken as desired.

3. Strain consomme (broth), and utilize the approximately  2 quarts of chicken broth at will.

FRANKFURTERS WITH POTATOES

Ingredients:

1 pound kosher beef franks

4 medium potatoes, boiled, peeled and diced,

1/2 teaspoon salt,

1/2 teaspoon pepper, if desired.

1 large onion chopped, optional,

1 medium red and/or green bell pepper (optional), chopped, 

1 tablespoon olive oil (optional),

2 teaspoons sage as seasoning (optional),

Directions:

1. Prick franks with a needle and/or fork, place in a large frying pan with 1 tablespoon of water, and brown thoroughly.

2. Add potatoes and brown in fats and/or added oil if needed, until golden brown. Add peppers and sage into mixture with the potatoes, if you desire a greener dish.

3.  Add salt and pepper to taste, and cuts franks into 3-inch pieces.

4. Serve.

Yields 4 servings!

TUNA MELT SANDWICH

Ingredients:

8 slices of European or Rye loaf bread,

2 six ounce cans of kosher white tuna,

1/4 cup chopped Onion,

1 spring onion, thinly chopped,

3 tablespoons chopped fresh parsley or cilantro,

Juice of 1/2 lemon, including the zest,

1/3 cup mayonnaise,

1 sliced tomato,

8 slices white sharp vegan cheddar cheese, or 6.4 ounces of grated sharp vegan cheddar cheese,

2 tablespoons of margarine, soft,

Salt and pepper to taste,

Directions:

1. Create the tuna mixture!  Mix the onion, spring onion, lemon juice and zest, black pepper, salt, and mayonnaise in a medium sized bowl.

2. Place four single slices of bread with vegetable based margarine on a clean surface.  Divide the tuna mixture into four equal portions onto the slices.   Additionally, top each bread slice with tomato slices and vegan cheese.  Spread one side of the remaining 4 bread slices with margarine, and place each remaining slice, with the margarine side up, on top of the sliced and/or grated vegan cheese.

3.  Cook the sandwiches on a grill or a heated iron skillet over medium high heat. Cook each side of the sandwich, margarine side down, until golden brown; and one must, hence, cook one side of the sandwich for approximately a few minutes and flip the sandwich to cook the other side for approximately 3 or a few minutes.  Feel free to utilize a metal spatula while flipping each sandwich. 

4. Let cool to a safe temperature, and serve.