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Yid.Dish: Banana Bundt Cake
This cake is a great way to use up bananas that are over-ripe. • 2.3 cups of flour • 1 cup pecans (broken) • 1 cup dried cranberries • 1 cup candied ginger • 1 tsp. baking powder • .5 tsp. baking soda • .25 tsp salt • 2 cups sugar • 1 cup mashed…
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Yid.Dish: Banana Bread
From Selma Zuckerman I got many thumbs up for this banana bread, which I made lower fat and just as tasty by substituting half of the butter for applesauce, and using non-fat yogurt instead of buttermilk or sour cream. Butter or vegetable cooking spray, for greasing the pan 3 cups flour, plus extra for flouring…
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Yid.Dish: Fried Zucchini Flowers
From cooks.com 3/4 c. plus 2 tbsp. all purpose flour 1/4 tsp. salt 1 1/2 tbsp. olive oil 1 egg yolk Pinch nutmeg 3 tbsp. dry white wine 3/4 c. cold water Oil for deep frying 1 egg white 16 male zucchini flowers or 16 sm. spinach leaves Salt For batter: sift flour and salt…
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Yid.Dish: English Pea Risotto
This bright green risotto is the perfect compliment to the first of the season salmon. The peas are sweet and delicious. 2 cups shelled English peas ½ cup heavy cream Olive oil 2 cups vegetable stock or water 1 Shallot, peeled and chopped finely 1 cup Arborio rice ½ cup white wine ½ cup heavy…
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Yid.Dish: Apple Honey Challah
Ingredients: Makes 1 Loaf 1/2 tablespoon active dry yeast 4 tablespoons granulated sugar 1 teaspoon salt 1/2 tsp cinnamon 1/8 tsp freshly grated nutmeg 4 1/4 to 4 1/2 cups all-purpose flour 1 cup of warm milk (whole is best, low-fat is ok too) 2 eggs + 1 for the glaze 4 tablespoons of olive…
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Yid.Dish: Herb-roasted Butternut Squash
Serves 4 2 medium butternut squash, halved lengthwise and seeded 4 teaspoons olive oil 1 teaspoon crushed, dried rosemary 1 teaspoon crushed, dried thyme 1 teaspoon crushed, dried za’atar 3 garlic cloves, minced Salt and pepper Preheat oven to 400 degrees F. Place butternut squash halves on a large baking sheet flesh side up. Mix…
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Yid.Dish: Zucchini Pancakes
1 ½ pounds zucchini 6 scallions, thinly sliced ¼ cup chopped fresh dill or 1 tablespoon dried dill 8 ounces low-fat feta cheese 1 teaspoon paprika ½ cup whole wheat pastry flour 3 eggs, beaten Olive oil for frying 1) Grate the zucchini coarsely. (A food processor works well.) Add the scallions, dill, cheese, paprika,…
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Yid.Dish: Fig, Date and Cinammon Charoset
Traditional Sephardic style 1 cup dried black figs, stems cut off 1 cup dried dates, pitted 1 cup dried apricots 3 cups red wine or apple juice 1 tablespoon cinnamon ½ cup toasted almonds ¼ cup brown sugar 3 tablespoons pomegranate molasses Place the dried fruit in a large bowl. Heat the wine or apple…
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Yid.Dish: Broccoli Orechiette with Tomatoes and Olives
Serves 4 This recipe was inspired by one my mother gave me that uses sun-dried tomatoes, which are great, too, though they need to be soaked and cut into thin strips. It helps to have a spider, a large mesh scoop, to scoop the broccoli out of the water. Save time by buying pitted olives,…
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Yid.Dish: The Ultimate Chocolate Cake
The Ultimate Chocolate Cake from The Kosher Palette 2 cups sugar 1 and ¾ cups flour ¾ cup cocoa 1 and ½ tsp. baking soda 1 and ½ tsp. baking powder 1 tsp. salt 1 cup non-dairy creamer – I now use soy milk instead because it’s healthier ½ cup vegetable oil (I’ve started using…
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Yid.Dish: Beet and Carrot Burgers
Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese From “Farmer John’s Cookbook: The Real Dirt on Vegetables.” ½ cup sesame seeds 1 cup sunflower seeds 2 cups peeled, grated beets (2 medium beets) 2 cups grated carrots (about 4 carrots) ½ cup minced onion 2 eggs, lightly beaten 1 cup…
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