Recipes and Blogs
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Leek and Date-Stuffed Chicken Roulade with Pomegranate Glaze
Chicken, chicken, chicken. It’s hard to get away from it, and coming up with new recipes to keep it interesting ain’t so easy. I mostly end up making the same, simple roast chicken for ease of time and thought. However, while thinking about the upcoming holidays, I was hoping to come across something different. Something that everyone would like. Something no one is allergic to! And of course, a holiday-worthy recipe that was elegant, delicious and which included some of the “simanim” or “symbols” for the holiday. So, I set about creating my own, and I came up with this chicken roulade. It passed the testing stage with flying colors, and I hope you enjoy it as much as my family did (and will again!) The filling is sweet, with a middle eastern flavor, and the pomegranate glaze gives the chicken a glorious color and tangy-ness. Serve the chicken on a bed of baby arugula and decorate with pomegranate arils and cut figs. It makes for a spectacular, yom-tov worthy dish!
Leek and Date Stuffed Chicken Roulade with Pomegranate Glaze
Ingredients
- 6-8 chicken cutlets
- Pomegranate glaze (ingredients below)
- Leek and date filling (ingredients below)
- 5 oz. baby arugula
- 1/2 cup pomegranate arils
- 4 fresh figs, quartered (optional)
- 1/3 cup chopped mint
- 3 Tablespoons olive oil
- 4 medium leeks, white and light green parts, cleaned well, halved and sliced into rings
- 1 tablespoon ginger, minced (from a one-inch piece)
- 1 tablespoon garlic, minced
- 2 cups chopped dates (about 18 dates)
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon pomegranate molasses
- 1/3 cup chopped parsley
- 1/2 cup pomegranate molasses
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
Instructions
- In a large skillet, heat oil and add the leeks. Saute about 4-5 minutes, until softened, then add the ginger and garlic, and saute another minute.
- Add the dates, and stir to combine, then sprinkle with the salt, cumin and coriander.
- Add the honey, vinegar and molasses. Continue to cook until the dates break apart, and the entire mixture becomes jam-like.
- Stir in the parsley, remove from heat, and set aside.
- Combine the glaze ingredients and bring to a boil in a small saucepan. Boil for about a minute or two and set aside.
- Preheat the oven to 400 degrees.
- Butterfly open the chicken cutlets, and pound to even thickness. Place 2-4 tablespoons of filling on chicken (depending on size of chicken) and spread evenly. You want to have a thin layer of filling.
- Carefully roll up chicken, jelly-roll style, along the long edge and place seam-side down in a 9 x 13 dish. Continue with the remaining cutlets.
- Divide the glaze, so you save some for serving. Brush the chicken with the glaze. Place the pan of chicken in the oven, and after 10 minutes, brush again with the glaze. Bake for about 25 minutes total, and check if done, by slicing into one of the roulades. You don’t want to overcook and dry out the chicken! Depending on how thick your chicken is, you might need another few minutes. After you remove the chicken from the oven, brush again with the glaze. Allow the roulade to cool, or refrigerate overnight to facilitate easier slicing.
- Slice the chicken into half inch “coins”. On a large platter, arrange a bed of arugula, and place the chicken pieces decoratively on top. Sprinkle liberally with pomegranate arils, mint and decorate plate with fresh figs. Drizzle with reserved glaze and serve at room temperature (or cold). Enjoy!
Citrus Blueberry Bundt
I got a call from my best friend Annie, who wanted to facetime me so that I could help her braid challah. Of course I was happy to help, and as she awkwardly tried to hold and prop her phone while simultaneously following my instructions and manipulating strands of dough, I saw the most beautiful cake sitting behind her on her kitchen counter.
“Wait, wait!” I said. “What is that cake behind you?”
“Oh, that’s my blueberry cake. It’s delicious. I’ll send you the recipe!”
I immediately received a texted photo of her handwritten ingredient list. It looked straightforward, albeit with no directions, and some missing quantities which seemed inconsequential.
I made the cake the next day, improvising a bit, and I’m happy to report it turned out beautifully! My family absolutely loved it and one of my sons even said it was one of my best! I guess it’s a keeper! Of course Annie generously agreed to let me share the recipe with you, and I am sure you will love it as well! Let me know if you try it and how you liked it!
Lemon Glazed Blueberry Bundt Cake
Ingredients
- 4 large eggs, room temperature
- 1 1/2 cups sugar
- 1 cup oil
- 1/3 cup orange juice, room temperature
- 1 teaspoon lemon zest (from 1 lemon)
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 cups blueberries, rinsed. Pat dry with paper towel and toss with 1 tablespoon flour.
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice freshly squeezed
Instructions
- In the bowl of a stand mixer, add the eggs and sugar and beat on medium speed until well combined (about 1 minute).
- Slowly pour in the oil, and orange juice. Then on low speed, mix in the lemon zest, lemon juice and vanilla until combined.
- With the mixer running on low, add the flour, baking powder and salt, and mix on low until just combined. If there are lumps, turn mixer to medium speed and combine for 10 seconds. Add flour-coated blueberries and, with a spatula, mix gently.
- Pour the batter into well greased bundt pan and bake for 50-60 minutes.
- Check the cake at 50 minutes by piercing with a toothpick or wooden skewer. The skewer should come out clean. When the cake is done, remove cake from the oven and cool for 5 minutes on a cooling rack. After 5 minutes, place cooling rack on top of the cake and turn upside down to release.
- After the cake has cooled, prepare the glaze by placing powdered sugar in a small bowl, and add the lemon juice, a little bit at a time, stirring until a honey-like consistency is achieved. Spoon over cake. You can garnish with additional lemon zest.
Red Lentil Coconut Curry Soup
A tantalizing and fragrant soup that will leave you satisfied!
Looking for a hearty and delectable soup that will leave you satisfied and craving more? Look no further than my mouthwatering Red Lentil and Coconut Curry Soup. Bursting with incredible flavors and rich textures, this soup is the perfect blend of comfort and exoticism. The marriage of red lentils and coconut milk creates a creamy base that is both satiating and divinely flavorful. The aromatic spices, such as turmeric, cumin, and coriander, infuse the soup with a tantalizing fragrance that will transport you to the streets of India. With every spoonful, you'll experience the velvety smoothness of the lentils, the gentle sweetness of the coconut, and the subtle heat from the curry spices. From its vibrant red color to its delightful fusion of ingredients, this Red Lentil and Coconut Curry Soup is truly a culinary masterpiece that will leave your taste buds dancing and your hunger completely satisfied.
Red Lentil Coconut Curry Soup
Ingredients
- 3-4 tablespoons of olive oil OR ghee (clarified butter)
- 2 medium onions, diced
- 3-4 carrots, diced
- 3-4 stalks of celery, diced
- 1/2 teaspoon cardamom
- ½ teaspoon coriander
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- (You can substitute 1 tablespoon of curry for all the above spices)
- 1 tablespoon kosher salt (or to taste)
- ¼ to 1/2 teaspoon red pepper flakes
- 3 cups red lentils (rinse and pick out any foreign objects)
- 1 can diced tomatoes (with the juice) (28 oz.)
- 1 can full fat coconut milk (15 oz.)
- Water, to fill the pot
- 1 small bunch parsley leaves, chopped
- A few handfuls of baby spinach leaves (about 5 oz.)
Instructions
- In a six quart pot, heat the oil. Add the diced onions, carrots and celery and saute for about 5 minutes until softened. Add the spices and stir for another minute. Add lentils, then tomatoes and coconut milk.
- Let the mixture heat up, then fill the pot with water (until about 1 inch from the top). Bring soup to a boil, then reduce to a simmer for about 1/2 hour to 45 minutes. Stir in parsley and spinach. Cook until all vegetables are soft. Taste and adjust seasoning as desired.
- This makes a very large soup, so feel free to halve the recipe, although once you are doing all the work, I say freeze for later!
Veggie Chili
An easy to make vegetarian chili that the whole family will love! It comes together quickly and is chock full of veggies. I can’t wait for you to try it!
A great, filling vegetarian dish, which is chock full of veggies, and a huge hit with everyone. I know I say that about almost everything, but I only publish recipes that are liked by most! Try it and let me know what you think. It comes together very quickly, and the suggested accompaniments make it quite personalized.
Veggie Chili
Ingredients
- 5 ½ cups water (Divided)
- ¾ cups cracked bulgur wheat
- 3 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup diced red or orange bell pepper
- 2 tablespoons chili powder
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 can diced tomatoes (14 oz.)
- 1 can pumpkin puree (15 oz.)
- 1 medium zucchini, diced
- 2 cups fresh frozen corn kernels
- 2 cans black beans, rinsed (15.5 oz. each)
- ½ cup chopped cilantro
- Accompaniment: shredded cheddar, sour cream, diced avocado, multi grain chips.
Instructions
- Place 3 cups water and bulgur in a microwave-safe bowl. Cover loosely and microwave until bulgur is tender, about 15 minutes. (Be careful and watch because this can boil over.) Drain.
- Meanwhile, heat oil in a large pot (5-6 quarts). Sauté the onion and pepper about 5 minutes, then add chili powder, garlic and cumin. Sauté another 2 minutes, then add remaining 2 ½ cups water, tomatoes (with liquid), pumpkin, zucchini and corn; bring to a boil over medium high heat.
- Reduce to a simmer for 10 minutes, stirring occasionally. Add beans and bulgur, and heat through. Stir in cilantro.
- Ladle into individual bowls, and let everyone garnish as desired with suggested accompaniments. Enjoy!
Goldenberry Arugula Salad With Mint Dressing
Introducing the Goldenberry Arugula Salad with Mint Dressing. This vibrant salad combines peppery arugula with sweet goldenberries, creating a perfect balance of flavors. But the star of the show is the caramelized pecans, adding a delightful crunch and subtle sweetness. To elevate the dish, we toss it in a light mint vinaigrette, enhancing the natural sweetness and providing a refreshing touch. This delightful salad is perfect for a light lunch, a stunning side dish, or a flavorful appetizer. Ready to unlock the secrets of this simple, but irresistible salad? Let's dive into the recipe!
Goldenberry Arugula Salad with Mint Dressing
Ingredients
- 1/2 red onion, thinly sliced
- 2 Persian cucumbers, diced
- 1 small fennel bulb, thinly sliced
- 1 cup goldenberries, cut in half
- 1 avocado, diced or thinly sliced
- 3-4 oz. (A few handfuls) baby arugula (or spinach)
- 1 cup caramelized pecans (recipe below)
- Mint Dressing (recipe below)
- 1 cup pecans halves
- 1/4 cup sugar
- 1/2 cup extra virgin olive oil
- 1/4 red wine vinegar (or apple cider)
- Juice from 1 lemon
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1 Tablespoon honey
- 1/2 cup mint leaves, chopped
Instructions
- Lay the arugula on a flat platter.
- Scatter the sliced fennel and onions on the arugula.
- Add the cucumbers and goldenberries on top of the other vegetables.
- Place the avocado on the salad.
- Top with the caramelized pecans and drizzle with mint dressing.
- Combine all ingredients in a container with a lid and shake well. Pour over salad as desired.
- Heat a frying pan over medium-high heat and add sugar. Sugar will melt and turn an amber color, then add the pecans and stir with a heat safe spatula until the nuts are coated in the melted sugar. Pour nuts out onto parchment paper and try to separate them out with the spatula, (or your fingers after the nuts cool a bit).
- If they remain too chunky, break them up after they are cool. Sprinkle over dressed salad.
- Combine all ingredients in a container with a lid and shake well. Pour over salad as desired.
Chicken with Israeli Couscous and Butternut Squash
Nothing beats a one pot dish. It’s easy, and as simple as that. In this sheet pan dinner, I love how the chicken gives delicious flavor to the cous cous and butternut squash. Of course you can prepare it separately, because I know there are people who don’t like their foods touching each other, so do what works for you! There are a few ingredients you may not have on hand, like the shallots, coriander or cardamom. If you can get to a store, then great – they add such great flavor. If not, no worries! An onion can sub for the shallots, and just leave out the spices you don’t have, and double up on the others.
The whole family loved this recipe and I hope yours will too! Enjoy!
Chicken with Israeli Couscous and Butternut Squash
Ingredients
- 2 lbs. peeled and cubed butternut squash
- 1 cup dry Israeli couscous
- 2 shallots, or 1 small onion, chopped fine
- 6 dried apricots, cut into pieces
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 8 chicken pieces (I used thighs only)
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. ground coriander seed
- 1 tsp. ground cardamom
- 1 cup boiling water
Instructions
- Preheat the oven to 375 F. degrees. Use a large roasting pan, or baking sheet with a rim, that will hold chicken in one layer. (I used a rimmed cookie sheet). Place squash, couscous, shallots and apricots on the pan. Sprinkle with the vinegar and oil, and stir to combine (I used my hands to toss the vegetables).
- Place chicken on top of the squash. Combine all spices and rub onto chicken skin.
- Place pan in the oven and roast for 10 minutes.
- After 10 minutes, open the oven, and pull out the tray with chicken. Carefully pour 1 cup of boiling water around the chicken, into the bottom of pan, for the couscous to absorb. Try to distribute it evenly. Roast for an additional hour or so, depending on how big your chicken pieces are. (I left mine in for 1 hour 20 minutes) Some of the cous cous will remain crunchy, but I loved that!
Michelle’s Passover Carrot Kugel
A few years ago, my good friend Michelle shared with me a carrot kugel recipe for Passover. If you are not aware, baked goods on passover are typically “meh”. Dry and unexciting. People try to recreate their “all-year-round-recipes” to be acceptable for that one week a year when Jewish people do not use flour. Instead, we substitute matzah meal, which is ground up matzah used as a flour substitute. Nowadays, however, there are so many excellent gluten free and other acceptable substitutes that Passover baked goods have been taken to a whole new level.
Michelle’s carrot kugel (pudding, or cake) still uses the classic flour substitute of cake meal, which is a finely ground matzah meal. I love a good recipe as much as the next person who loves to bake, and so I tried it. Again and again and again, and suddenly I couldn’t make enough of it. With thirty people at my passover seder last year, I found myself making eight or ten of these kugels, with not a crumb left. Even my young nieces and nephews would march around the house chanting “carrot cake…carrot cake.” It was the only thing they would eat.
So when I was asked to record a brief cooking demo for my quarantined community’s Zoom session this week, I asked my family which recipe I should make. They unanimously replied “carrot kugel”.
So, dear Michelle, thank you for this classic and now iconic carrot kugel recipe, for which I will always be grateful. It is now one of my family’s traditional passover dishes!
Please try it and let me know how YOUR family likes it! Tag @thekosherdinnerlady so I can see how yours came out! Gluten free and Vegan substitutions are included.
Michelle's Passover Carrot Kugel
Ingredients
- 4 eggs
- 1 cup oil (safflower or melted coconut oil work well)
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 2 cups matzah cake meal
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- 1 lb grated carrots
- Preheat oven to 350 degrees. Grease and line with parchment 2 x 8 inch pans (round or square)
- Combine eggs, oil, sugar and vanilla. Stir until combined. Add cake meal, baking soda, baking powder, cinnamon and salt. Stir until fully combine, then add carrots and stir to incorporate. Divide batter equally into two 8 inch round or square pans. Bake for 45 minutes.
Instructions
- Preheat oven to 350 degrees. Grease and line with parchment 2 x 8 inch pans (round or square) or 1 9x13
- Combine eggs, oil, sugar and vanilla. Stir until combined.
- Add cake meal, baking soda, baking powder, cinnamon and salt. Stir until fully combined, then add carrots and stir to incorporate.
- Divide batter equally into two 8 inch round or square pans (or into one 9x13). Bake for 45 minutes.
- Enjoy!
Notes
*This kugel can be made gluten free by substituting quinoa flour for the cake meal.
*This kugel can be made vegan by substituting 1 cup applesauce for the eggs. Reduce sugar by ½ cup.
Pumpkin Bread
For better or worse, I believe we are now squarely in the thick of pumpkin spice season - where everyone seasons everything with pumpkin spice. I hate that cinnamon, nutmeg and ginger, maybe some allspice or cloves, are so closely married to the pumpkin, that I'm not even sure pumpkin even has its own flavor anymore! Does it? Personally, I hate anything pumpkin spiced, other than pumpkin. Of course I don’t mind pumpkin being seasoned with other spices, like in my Veggie Chili. So, I will pass over the pumpkin spiced latte and pumpkin spiced hummus and go right to this pumpkin bread. I have been making it for about 20 years now and the fact that it is still a welcome addition to the table, is proof positive that it’s a great recipe. Feel free to enjoy it with a, ahem, latte.
Anything that my family will eat over and over again, without complaint, is proof positive of a great recipe. And other than tasting delicious, I also love that this recipe makes 3 loaves (or 2 larger ones) or a gajillion mini muffins. Because, if you are going to make the effort have an extra to freeze! You can add pumpkin seeds or mini chocolate chips on top to sweeten the deal. Heck, add some cinnamon streusel too, while you’re at it!
You really can’t go wrong with this, and you can even cut back on the sugar by 1/4 cup, or substitute half the oil with applesauce! I have even substituted half the flour with whole wheat, without much of a change in texture or flavor.
Feel free to make this now and freeze for Thanksgiving. Meaning, go ahead and get this out of the way! Bake one 9×5 loaf, and make some mini muffins for the kids.
Please tag me @thekosherdinnerlady so I can see your creations, and be sure to let me know how you like it!
Pumpkin Bread
Ingredients
- 3 cups sugar (can use 1/4 cup less if desired)
- 1 cup oil (can substitute 1/2 cup oil with 1/2 cup unsweetened applesauce)
- 3 1/3 cups all-purpose flour (can substitute 1 cup of flour with whole wheat flour)
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 2 cups cooked pumpkin (or 1 15-ounce can)
- pumpkin seeds or mini chocolate chips (optional)
Instructions
- Prepare 3 8×4 or 2 9×5 loaf pans by spraying with oil, and lining with parchment paper. Preheat oven to 350 F.
- In the bowl of a stand mixer, combine sugar and oil. Add the eggs and mix well.
- Add the dry ingredients to the mixing bowl, alternating with the water. Do not overmix (combine until all the flour is moistened.)
- Add the pumpkin and finish mixing with a spatula.
- Pour batter into prepared pans and sprinkle with desired topping - bake in the middle of the oven.
- Bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
Lemon Squares
It all begins with an idea.
Lemon squares
Ingredients
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 1 cup melted butter or stick margarine
- 1 teaspoon lemon zest
- 4 large eggs
- 2 cups granulated sugar
- 1/3 cup freshly squeezed lemon juice
- 1/2 teaspoon baking powder
- 1/4 cup all purpose flour
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Place flour, powdered sugar and lemon zest in the bowl of a stand mixer. Pulse a few times to combine, or whisk by hand. Pour in the melted butter and combine with the flour mixture until the dough comes together.
- Pat the dough evenly and 1 inch up the sides of a 9x13 pan.
- Place the pan in the center rack of the oven and bake until the edges are golden, about 20-25 minutes.
- Place eggs in the bowl of a stand mixer with the paddle attachment. Add the sugar and combine. (Don't let the eggs and sugar sit in the bowl together without combining, or the eggs will develop crumbly pieces).
- Add the lemon juice and combine.
- Add the baking powder, flour and zest and mix together.
- Pour the filling over the hot crust and bake an additional 25 minutes, or until the filling is barely jiggling. If the filling looks like it is browning, cover loosely with foil.
- Allow to cool and refrigerate before cutting into 24 squares. Sprinkle with powdered sugar before serving.
Notes
This can be made for passover by substituting 1 cup matzo cake meal and 1 cup potato starch in the crust. Omit the flour in the filling.