From Ina Garten, Servings: 4 1 1 1/2 pound butternut squash, peeled and cubed 3/4″ extra virgin olive oil 1 tablespoon pure maple syrup kosher salt and freshly ground pepper 3 tablespoons dried cranberries 3/4 cup apple cider or juice 2 tablespoons cider vinegar 2 tablespoons shallots, minced 2 teaspoons Dijon mustard 4 […]
Posts with the Jane’s Kitchen tag
Jane’s Kitchen: Latke Hotdish
Servings: 12 Midwestern beef stew topped with latkes and baked. BEEF STEW 5 tablespoons oil 4 pounds beef cubes, 2 inch 3 teaspoons kosher salt 1/2 teaspoon black pepper 2 large onion, sliced 4 carots, sliced 1/2″ thick 4 celery ribs, sliced 1/2″ thick 1 cup red wine 2 tablespoons brown sugar 4 […]
Jane’s Kitchen: Chocolate Zucchini Cake
Servings: 24 2 cups flour 2 cups sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 4 eggs 1 1/2 cups oil 3 cups grated zucchini 3/4 cup walnuts, chopped Preheat oven to 350 degrees F. Grease and flour 9″ x 13″ […]
Jane’s Kitchen: Watermelon Rind Curry
Servings: 4 4 cups watermelon rind,, tough green skin removed and cut into ½ inch pieces 2 tablespoons ghee 5 cloves garlic, minced 1 inch ginger, minced 1/2 serrano pepper, seeded and minced 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon paprika 1/4 teaspoon turmeric 1/2 teaspoon salt 1/4 cup water 1 teaspoon […]
Jane’s Kitchen: Roasted Chicken with Clementines & Arak
Servings: 4 Recipe Origin: Yotam Ottolenghi, Jerusalem 6 1/2 tablespoons arak, ouzo or Pernod 4 tablespoons extra virgin olive oil 3 tablespoons freshly squeezed orange juice 3 tablespoons lemon juice 2 tablespoons grain mustard 3 tablespoons light brown sugar 2 medium fennel bulbs , 1 pound 3 pounds chicken thighs, skin-on, bone-in 4 clementines, […]
Jane’s Kitchen: Mock Mock Turtle Soup
Servings: 10 A vegetarian version, of a beef and veal version, of the turtle meat original, that was really popular with the founding fathers dining at the City Tavern in Philadelphia in 1776. 2 teaspoons unsalted butter 12 ounces Plant-based burger (I like Impossible brand) 2/3 cup carrots, chopped 2/3 cup onions, chopped 2/3 cup […]
Jane’s Kitchen: Cloud-High Coconut Cake with Pineapple Fiilling (or Snowball Cake)
“From a magazine recipe my mom found in the early 1960’s. The very best coconut cake ever. The yellow cake is the easiest, most foolproof cake, and the most delicious. It’s hard to imagine it’s made with shortening, it tastes so buttery. Unfrosted cake freezes well; use for trifle or shortcake. Frosting makes great meringues […]
Jane’s Kitchen: Honeydew or Cantaloupe Loaf Cake
A great use for leftover fruit tray honeydew or cantaloupe! Servings: 20 2 cups honeydew puree (or use cantaloupe instead) 3 eggs 2 teaspoons vanilla 1 cup vegetable oil 2 cups sugar 3 cups flour 1 teaspoon baking soda 1 dash salt 3/4 teaspoon baking powder optional glaze: some puree honeydew mixed with powdered […]
Jane’s Kitchen: Vegetarian Chili
Vegetarian Chili by Jane Levine Recipe modified from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Servings: 8 2 tablespoons canola oil 1 1/2 cups chopped yellow onions 1 cup chopped red bell peppers 2 tablespoons minced garlic 2-3 poblano peppers, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, stem […]
Jane’s Kitchen: Vegetarian Mushroom Holubchis (Stuffed Cabbage)
Servings: 10 Both mushroom gravy versions (without the tomato sauce) are traditional for the Ukrainian meatless Christmas Eve meal. Omit sour cream for vegan. 1 cabbage head 1 recipe Mushroom Filling, See below 2 cups white rice 4 cups water 1 large onion, chopped 2 tablespoons vegetable oil 1 large can (29 oz.) tomato sauce […]