Servings: 8 2 pounds Brussels sprouts, cleaned and cut in half 1/4 cup olive oil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup chopped walnuts 1/3 cup fresh pomegranate seeds 2 tablespoons pomegranate molasses (or a mixture of lemon juice and honey) Preheat oven to 450 degrees F. In a large mixing […]
Posts with the Jane’s Kitchen tag
Jane’s Kitchen: Chickpea and Baby Beet Salad with Pickled Red Onions
Servings: 8 1/4 cup cider vinegar 1/4 teaspoon salt 1/2 cup thinly sliced red onion 1 teaspoon Dijon-style mustard 1 (5-ounce) package mixed baby greens 1 (15-ounce) can chickpeas, drained and rinsed 1 (8-ounce) package refrigerated cooked whole baby beets, halved or quartered 1/4 cup roughly chopped fresh chives or other fresh herbs Cracked black […]
Jane’s Kitchen: Mushroom Barley Soup
2 tablespoons vegetable oil 2 medium onions, coarsely chopped 2 large celery ribs, diced small 3/4 cup pearl barley 1/2 ounce imported dried mushrooms (Porcini or other variety), rinsed and coarsely chopped 4 cups packed escarole, coarsely chopped 1 can (16 oz.) Italian peeled tomatoes, drained and chopped, juice reserved 2 large carrots, sliced 1/4″ […]
Jane’s Kitchen: Creamy Pineapple Kugel
Creamy Pineapple Kugel by Jamie Geller Servings: 6 1 8-ounce container whipped cream cheese (Temptee or other brand) 1/2 cup sugar 4 eggs 3/4 cup potato starch or flour 1 teaspoon baking powder 1 (20 oz.) can crushed pineapple 1/2 cup neutral-flavored oil 1 teaspoon vanilla whole cored canned pineapple rings for garnish […]
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: 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: 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 […]
Jane’s Kitchen: Cheese Blintzes
Servings: 12 Batter: 1 cup milk 1 cup flour 1/2 teaspoon salt Filling: 1 tablespoon melted butter 4 eggs Filling 2 egg yolks 1 1/2 pounds farmer cheese 1 inch strip lemon peel 1 tablespoon melted butter 1/2 teaspoon salt 2 tablespoons sugar 1/4 teaspoon cinnamon Batter: Place all ingredients in […]
Jane’s Kitchen: Joan Nathan’s Honey Orange Chicken
Servings: 4 1 large eggs 1 teaspoon water 1/2 cup matza meal or breadcrumbs 1/2 teaspoon salt 1/16 teaspoon pepper 3 pounds chicken breast, skinless, boneless, about 10-12 ounces each, If your chicken breasts are an inch thick, flatten them down a little to ¾ inch thick. 1/4 cup vegetable oil 1/2 cup […]
Jane’s Kitchen: Ashkephardic Charoset
The best of both worlds, combining Ashkenazic apple and Sephardic date charoset. 1 cup walnuts or other nuts (if allergic substitute sunflower, pumpkin or sesame seeds) 1/2 pound pitted dates 1/4 pound mixed dried fruit such as raisins, dried cranberries, or apricots 1/4 cup unsweetened cranberry juice (Knudsen’s), orange juice or Passover wine 1/2 […]