The calm after the food storm.
(photo credit: Courtesy)
Alphabet Soup with Meatballs
The High Holy Days
are over and yes, we’re back in the kitchen. It’s important to be creative to
keep ourselves motivated. Here are some unique offerings that don’t require too
much extra effort.
This is an easy weeknight
soup that pleases both hungry adults and hungry kids alike. If the family is a
little older, use any type of pasta– the smaller ones being preferable.
¼ teaspoon granulated garlic
¼ teaspoon oregano
¼ teaspoon basil
1 pound lean ground beef
1 onion, chopped
2 stalks celery,
2 carrots, chopped
2 potatoes, chopped
1 tablespoon olive oil
2 (900 g.) boxes parve or regular chicken broth
1 (820 g.) can
1 (170 g.) can tomato paste
1 cup uncooked alphabet pasta
first five ingredients and shape into small balls. Brown in a small frying pan
over medium heat. Set aside.
In a large Dutch oven or stockpot, sauté the
onion, celery, carrots and potatoes in the oil for about five minutes. Add
garlic and sauté for one minute more. Add the broth, tomatoes and tomato paste
and bring to a boil. Add pasta and cook for about five minutes. Drop in
meatballs and reduce heat. Simmer, uncovered for about 15 to 20
minutes.Cheese Tortellini with Spinach and Portobello Mushrooms
obviously not for the same meal as the alphabet soup! It’s also an easy (and
yummy) weeknight dinner.
2 packages cheese tortellini, cooked and drained
2 tablespoons olive oil
2 teaspoons minced garlic
2 Portobello mushrooms, sliced
packages fresh spinach
2 (740 g.) jars marinara sauce Heat oil over a medium
Add onion and garlic and sauté until aroma fills the kitchen. Add
mushrooms and continue. Add spinach and cook until moisture is eliminated. Stir
in marinara sauce and simmer briefly. Mix cheese tortellini into sauce and
People go crazy over this dessert every time I make
it and everyone wants the recipe. It should be assembled on the same day it is
to be served and as close to serving time as possible. The next day it turns to
½ cup flour Dash salt
5 beaten egg yolks
2 cups scalded non dairy
1 tablespoon margarine
1 ½ teaspoons vanilla For Trifle:
1 whole angel
food or sponge cake
1 large package frozen strawberries in sugar, thawed
package frozen blueberries or raspberries
2 bananas, sliced thinly
1 cup walnut
2 cups parve whip, beaten to stiff peaks For Custard:
In the top of a
double boiler, stir together sugar, flour, salt and beaten egg yolks.
constantly to keep mixture smooth, very gradually pour in the scalded nondairy
creamer, making sure to incorporate each addition before adding the next. (This
is important in order to avoid lumpy custard).
Pour hot water into the bottom
part of the double boiler, making sure that the water will not touch the top pot
with the egg mixture. Bring water to a boil, then reduce heat to simmer gently.
Put the top pan of the double boiler in place over the simmering water. Stir
mixture vigorously and continuously with a wire whisk until it boils and
thickens. Immediately remove the top pot from the boiler and stir in vanilla and
margarine. Allow to cool thoroughly before using. (Can be made a day or 2 in
advance and stored in the fridge).
Slice cake horizontally
into 1 inch layers. Press into the bottom of a glass trifle bowl so that the
entire bottom is covered with a 1 inch layer of cake. It’s fine to cut the cake
up into whatever shape is needed in order to do this.
Spoon 1/3 of the custard
over the cake layer then top with 1/3 of the berries, banana slices and walnuts.
Repeat layers until contents come to just below the rim of the trifle bowl
(leave ¼ inch at the top).
Just before serving, spoon whipping cream over the
entire trifle. If you like, you can decorate the top with whole strawberries or
Other nuts and fruits can be used in place of the ones
above, but don’t leave off the strawberries in sugar syrup.These recipes were brought to you by www.gourmetkoshercooking.com