Yeshiva World News

Serves 6 - 8 1 teaspoon olive oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth or pareve chicken broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper or ¼ teaspoon crushed red pepper 1 cup corn kernels 1 (15 ounce) can black beans, rinsed and ...

1 pound (total) ground white and dark meat turkey combined 1 tablespoon Dijon Mustard 1 egg 2 tablespoons ketchup 1 tablespoon barbeque sauce 1 – ½ tablespoons mesquite seasoning ½ tablespoon onion powder 1 tablespoon water (* Here is a crucial tip. Water is an important ingredient in making any burger. It helps keep ...

Serves 8 2 cups quinoa 2 1/2 cups chicken broth or vegetable stock 4 scallions, light and white green part only, thinly sliced 1/2 cup chopped craisins or raisins 2 tablespoons rice vinegar 1/2 cup fresh orange juice 1 teaspoon grated orange zest 1 teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil 1/4 teaspoon ground ...

Makes 6 – 8 servings This is a great and easy way to spice up a midweek meal. The lamb burgers are a refreshing and flavorful twist to a regular burger and the lemon sauce adds a coolness to the dish. For the lemon yogurt sauce: 1 pint tofutti sour cream 1 lemon, zested 4 tablespoons lemon juice Kosher salt 12 slider buns or 1 ...

Serves 6 – 8 1 cup quinoa, rinsed well 1 package frozen shelled edamame 1/2 cup pinenuts, toasted 1 red and 1 yellow pepper, diced 1 red onion diced 1/2 cup dried cranberries Dressing: 1/2 cup olive oil 1/4 cup white wine vinegar 2 tablespoons Dijon mustard 2-3 tablespoons sugar 1 teaspoon Kosher ...

3 cups finely shredded napa cabbage ½ cup thinly sliced green onions, divided 3 tablespoons seasoned rice vinegar 4 teaspoons minced garlic 4 teaspoons fresh ginger, divided 1 tablespoon toasted sesame oil, divided 1½ teaspoon Asian chili garlic sauce, divided ¼ cup mayonnaise 1½ lbs. ground beef 2 tablespoons soy ...

Serves 8 – 10 2 large Challah breads, crusts removed, somewhat stale 3 Bartlett Pears, peeled and diced 1 ½ cup sugar, divided Zest of lemon, grated ½ teaspoon vanilla extract 2 eggs 1 ¼ cup canola oil, divided By Emuna Braverman and Elizabeth Kurtz, ...

Serves 4-6 This week we are back to basics with a few oldies but goodies. Who doesn’t like sweet and sour meatballs, whether served mini with toothpicks or over rice as a comfort meal, they are delicious and still so popular. This version is traditional with a little sour kick from lemon juice. FOR THE SWEET AND SOUR SAUCE: 2 ...

Serves 12 I saw this recipe in a magazine and adapted it a bit and it came out ooey and gooey and delicious. It’s definitely fun food. I used pareve caramel sauce (it works but not as good as the real deal!) and pizza dough and it came out great. 1 (12 oz.) bottle caramel sauce, I used the no sugar pareve version and it worked 1 cup ...

Serves 6 1/4 cup sesame oil 2 tablespoons chopped fresh ginger 4 cloves garlic, chopped 1 bunch green onions, white and green parts, chopped 1 cup brown sugar 1/2 cup chili sauce 1/2 cup low-sodium soy sauce 1/3 cup rice wine vinegar 1/4 cup honey 4 to 5 pounds beef ribs Salt and pepper 1 tablespoon cornstarch Heat the sesame ...

Makes 12 latkes This recipe is from Israeli chef Tamimi.  It combines potatoes, parsnips and chives.  It tastes like a flavorful latke with a secret twist.  People will not know what the twist is but there won’t be too many leftovers to let them keep guessing. 5 1/2 cups peeled and grated fairly waxy potatoes such as Yukon Gold 2 3/4 cups peeled and grated parsnips 2/3 cup chives, finely chopped 4 egg whites 2 tbsp cornstarch 5 tbsp unsalted butter or margarine 6 ...

Serves:
 8 to 10 servings This is not dietetic but is delicious and a fun alternative to sufganiyot for Chanukah. Bread pudding: 1 stick unsalted margarine 1 cup sugar 5 large eggs, lightly beaten 2 cups pareve cream (to lighten it up use vanilla soymilk) 1-1/2 teaspoons ground cinnamon 1 tablespoon pure vanilla extract 1/2 cup raisins (optional) ½ cup pecans, toasted (optional) 16 cake style doughnuts Caramel sauce 1-1/2 cups (packed) dark brown ...

Serves 6 I don’t make duck often because I find the cooking process often makes the kitchen too smoky and smelly.  I recently tried this method of cooking it at a lower temperature for a longer period of time and the results and experience were terrific.  The duck is juicy with a crispy skin and the cherry sauce is a perfect accompaniment. One 5-pound duck Kosher salt and freshly ground pepper 1 shallot, peeled and chopped 3 cloves garlic, chopped 1 cup frozen cherries halved ...

Serves 4 This is my favorite Red Lentil soup to date.  It was adapted from a Martha Stewart recipe. It combines hearty lentils with delicious curry, creamy coconut milk and is topped off with cilantro.  I make it all year round but love to surprise the family with a parsha perfect soup.   2 teaspoons canola oil   3 tablespoons finely chopped peeled ginger (from a 2-inch piece)   6 garlic cloves, finely chopped (2 tablespoons)   1 large shallot, finely chopped (4 ...

Serves 8 Zesty and flavorful this is the perfect recipe for this week! 2 tablespoons unsalted margarine 1 medium onion, chopped 2 carrots, finely chopped 3 celery ribs, finely chopped 3 garlic cloves, thinly sliced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ancho chile powder or chili powder 1 ...

This is the perfect recipe with mouth-watering brisket in a pomegranate sauce. You can skip the onion confit if you’re short on time but I highly recommend making the extra effort! 3 tablespoons olive or vegetable oil 1 (5 to 6 pound) brisket 2 medium onions, coarsely chopped (about 2 cups) 2 leeks, washed well and coarsely chopped (include both white and pale green parts) 6 large garlic cloves, peeled and crushed 2 large carrots, coarsely chopped 1 celery stalk with leaves, coarsely ...

1 package active dry yeast ¼ cup plus a pinch of sugar 1 ¼ cups warm water (110° to 115°F) 2 eggs 2 teaspoons salt ¼ pound unsalted margarine, melted 4 ½ to 5 cups flour Poppy Seed-Onion Filling: 1 ½ cups finely chopped onion ½ cup poppy seeds ½ teaspoon salt 5 ½ tablespoons unsalted margarine, melted Combine all the ingredients in a bowl. Set aside. Dissolve the yeast with a pinch of sugar in ½ cup of the warm water. In the bowl of an electric mixer, blend 1 of the ...