½ head medium green cabbage, chopped 3 medium carrots, peeled and cut in chunks 3 medium potatoes, peeled and cut in chunks 1 cup cut green beans, fresh or frozen 1/2 red bell pepper, cut in chunks 1/2 yellow bell pepper, cut in chunks 4 tablespoon virgin olive oil 1 large onion, sliced 1/2 green […]
Posts in the Jane’s Kitchen category:
A collection of delicious recipes shared by our talented Oneg Coordinator, Jane Levine.
Jane’s Kitchen: Sauteed Saltfish in Fried Plantain Cups
8 ounces desalted salt fish (baccala), broken into small pieces or shredded 1 cup sliced onions 3 sprigs fresh thyme, leaves removed 1 large clove garlic, crushed 1 cup diced tomatoes Hot pepper, minced, to taste Kosher salt, to taste Goya frozen Fried Plantain Cups (tostones) for serving One Hour Method for de-salting salt […]
Jane’s Kitchen: Tahini and Halvah Brownies
Servings: 12 1 20 ounce Ghirardelli brownie mix, any variety 6 ounces halvah, any flavor, divided 1/4 cup 100% tahini Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper. Prepare brownie mix batter according to package directions. Break up large chunks of halva and place them on the bottom of prepared […]
Jane’s Kitchen: Hanukkah Deviled Eggs with Two Options
Filling #1 is based on Jamie Geller’s recipe: https://jamiegeller.com/recipes/hanukkah-deviled-eggs/ (Filling #2 is all Jane) Ingredients 8 eggs, hard boiled, peeled, and sliced in half 1/2 cup seasoned flour* 1 egg, lightly beaten Vegetable oil for frying (Jamie says EVOO, but with its low smoke point, Jane says Canola) 3/4 cup bread crumbs, seasoned or plain* […]
Jane’s Kitchen: Deconstructed Falafel
Servings: 10 A layered salad that is much easier to serve and eat than when stuffed into pocket pita. To make it quicker, use purchased hummus and shredded lettuce. Also make Israeli Salad in a processor. FALAFEL 32 purchased fully cooked or half-baked falafel (thawed frozen or refrigerated) olive oil (spray or liquid) […]
Jane’s Kitchen: Pumpkin Bisque with Ginger
Servings: 8 2 cloves garlic, grated 1 1/3 cups chopped onion 2 teaspoons grated fresh ginger root 2 tablespoons canola oil 4 tablespoons all-purpose flour 4 cups chicken broth 2/3 cup apple cider or juice 3 cups pumpkin puree or Hubbard squash puree 4 tablespoons maple syrup 1/4 teaspoon dried thyme 1/4 teaspoon ground […]
Jane’s Kitchen: Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery
Servings: 6 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 1 teaspoon garlic, minced 1/4 cup shallot, minced 1/2 teaspoon mild smoked paprika 2 stalks celery, peeled and cut on a bias into 1/4-inch slices 1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed 2 tablespoons white wine vinegar 1/4 […]
Jane’s Kitchen: Corn and Tomato Salad with Basil
Servings: 6 3 cups frozen corn (12-ounce bag), thawed to room temperature 1 to 2 cups halved cherry tomatoes 2 tablespoons chopped basil 1 tablespoon extra virgin olive oil 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 small garlic clove , minced Combine all ingredients. Serve […]
Jane’s Kitchen: Mazurkas
COOKIE 2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup unsalted butter, soft but cool 1 cup sugar 1 large egg 1 1/2 teaspoons vanilla extract FRUIT 1 1/3 tablespoons cornstarch 1 1/3 tablespoons sugar 1 cup orange juice 1/2 cup dried apricots, coarsely chopped 1/2 cup dried dates, […]
Jane’s Kitchen: Fassoulyeh b’Chuderah
1 pound dried cannelini beans (or 6 cups undrained canned) 3 tablespoons olive oil 1 large onion, chopped (about 2 1/2 cups) 2 tablespoons minced garlic 1 6-ounce can tomato paste 1 14-ounce can diced tomatoes with juice 4 cups cold water or broth 1 tablespoon lightly packed brown sugar 1 1/2 teaspoons cinnamon 1 […]