Jane’s Kitchen: Impossible Venezuelan Picadillo in Fried Plantain Cups

12 Ounce package of Impossible™ Beef  1 Yellow Or Spanish Onion, Chopped  1 Green Pepper, Chopped  1 Red Pepper, Chopped  3 Garlic Cloves, Minced  1 Small Potato, Diced  1 Chipotle Peppers In Adobo Sauce, Finely Chopped 1 Teaspoon Garlic Powder  1 Tablespoon Cumin  1 Cup Vegetable Stock  2 Tablespoons Tomato Sauce  1/2 Cup Pitted Green […]

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: Bourekas with Mashed Golden Potatoes and Caramelized Onions

4 – 5 yukon gold potatoes, medium size, peeled and cut into large chunks 2 yellow onions, medium size, sliced in thin half-moons 3 tablespoons olive oil 1 1/2 teaspoons kosher salt 2 sheets puff-pastry, homemade or store bought 1 egg, beaten for egg wash 2 tablespoons raw sesame seeds Thaw the puff pastry in […]

Jane’s Kitchen: Persimmon Caprese Salad

Servings: 4    Salad:  1 ripe Fuyu persimmon, sliced in crescents  1 8 ounce package of sliced fresh mozzarella (BelGiosa) 1/2 cup fresh blueberries  1/2 cup torn fresh basil leaves    Citrus Honey Dressing:  1/2 cup fresh orange juice  2 tablespoons lemon juice  2 tablespoons white balsamic vinegar (best) or white wine vinegar 1/4 cup […]