Jane’s Kitchen: Icelandic Jewish Cookies

Read the full story on the incredible roots of these cookies.   Icelandic Jewish Cookies 2 cups flour  1/2 teaspoon salt  1/2 teaspoon cardamom  1/2 teaspoon baking powder  2 sticks unsalted butter, room temperature  1/2 cup granulated sugar  1 egg, lightly beaten    Toppings  1/4 cup sliced almonds, sliced or finely chopped  1/4 cup raw […]

Jane’s Kitchen: Roasted Brussel Sprouts with Pastrami and Pickled Red Onion

  Originally created for Thanksgivukkah, but a keeper for anytime!    Servings: 12   PICKLED ONIONS  3/4 large red onion, diced  1 1/2 cups cider vinegar  3/8 cup sugar  1/8 cup kosher salt    BRUSSELS SPROUTS  1/4 cup unsalted butter (1/2 stick)  3/8 pound pastrami, shredded  3 3/4 pounds Brussels sprouts, quartered  3/4 teaspoon kosher […]

Jane’s Kitchen: Kosher Bouillabaisse Fish Stew

  Ingredients:   Soup 2 tablespoons extra virgin olive oil 2 leeks, white and light green parts only, sliced 1 large onion, halved and sliced 6 cloves garlic, roughly chopped 2 large tomatoes, seeded and chopped 1 fennel bulb, trimmed, halved, and sliced 2 bay leaves Peel of 1 small orange, scraped off with a […]

Jane’s Kitchen: Tzatziki Pasta Salad

  Servings: 8    1 (7-ounce) container low-fat plain greek yogurt  1/3 cup mayonnaise, or sour cream  1/4 cup feta cheese  1 clove garlic, chopped  1 teaspoon red wine vinegar  1 teaspoon lemon juice  1/4 teaspoon kosher salt  1/4 teaspoon black pepper  2 tablespoons extra virgin olive oil  12 ounces penne pasta, cooked to al […]

Jane’s Kitchen: Balsamic Sweet Onion Jam

  Servings: 8    6 cups sweet onions, thinly sliced  1 tablespoon olive oil  salt and black pepper to taste  1 cup chardonnay  1 cup white balsamic vinegar  3/4 cup granulated sugar  1/2 cup water  2 bay leaves  1 teaspoon mustard seeds  1 thyme sprig    For an alternative, deeper-flavored and colored jam, swap Chardonnay […]

Jane’s Kitchen: Vegan Lasagna Rolls With Tofu Ricotta

  Servings: 6    1 box lasagna noodles (regular or whole grain)  3-4 cups marinara or other pasta sauce of choice  1/2 cup shredded vegan mozzarella    For The Tofu Ricotta: 1 14 ounce block firm or extra firm tofu (NOT Silken)  1/2 cup vegan parmesan, grated  3 tablespoons Italian seasoning (or blend of dried […]