Jane’s Kitchen: Roasted Brussels Sprouts with Pomegranate Molasses

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 […]

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 […]