Transplanted Cook

A blog of creative kosher recipes

July 22, 2012
by naomi
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Easy Vegetable “Pizza”

Easy Vegetable “Pizza”

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

I found this recipe online and made it for supper the other night and we loved it! It tasted so good and we ate it all in seconds!

Ingredients

  • 1 frozen puff pastry sheet
  • 1 canned corn
  • 1 medium zucchini, thinly sliced lengthwise
  • 1/2 pint cherry tomatoes
  • 6 oz tomato paste
  • 6 oz water
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 cup shredded mozzarella
  • Mrs. Dash or other favorite mixed spice

Instructions

  1. Preheat oven to 425 degrees
  2. On a lightly floured surface roll puff pastry sheet to a 14x10-inch rectangle and transfer to a baking pan. Roll the edges up to form a frame.
  3. Prick pastry all over with a fork and bake for 10 minutes, until the center is set.
  4. Remove it from oven and lightly press down the center with a spatula so that it becomes flat again.
  5. Brush zucchini, tomatoes, and corn with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Place the vegetables in the oven and grill until tender, 5 to 7 minutes, turning occasionally.
  6. In small bowl mix the tomato paste, water, salt, pepper and garlic powder & spread it on puff pastry.
  7. Top pastry with cheese and vegetables and bake the tart 10 minutes, until pastry is golden and cheese is melted.
  8. Sprinkle with Mrs. Dash

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May 31, 2012
by naomi
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Salmon with Sweet Garlic Sauce

Salmon with Sweet Garlic Sauce

This is a great recipe that works both as an entree or an appetizer! And even my "non-fish-eating-husband" liked it!

Ingredients

  • 4 pieces of salmon fillet, skin removed, cut into 1-inch cubes
  • 1/2 cup ketchup
  • 4 tbsp brown sugar
  • 8 cloves garlic, minced
  • 4 tsp soy sauce

Instructions

  1. Combine ketchup, brown sugar, garlic and soy sauce in a small bowl.
  2. Pour over the salmon pieces and marinate in the fridge for at least 30 minutes.
  3. Preheat the over to 400'F.
  4. Line a baking pan with parchment paper.
  5. Place the salmon its sauce in the pan and bake uncovered for 20 minutes.
  6. Serve with angel hair pasta.

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May 31, 2012
by naomi
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Green Bean Mango Salad

Green Bean Mango Salad

I made this salad for Shabbos when I was bored of my old green bean recipe and we all loved it!

Ingredients

  • 2 lbs green beans, washed and trimmed
  • 2 avocados, diced
  • 3 scallions, chopped
  • 1 mango, peeled and diced
  • 1/4 cup pine nuts
  • 1/4 tsp garlic powder
  • Dressing
  • 1 cup italian dressing
  • 4 tbsp honey
  • 4 tbsp dijon mustard

Instructions

  1. Bring a medium pot of water to a boil.
  2. Once boiling turn the temperature down to medium and add the green beans to the water.
  3. Cook for 6 minutes or until the green beans are bright green.
  4. Immediately remove them from the heat and pour cold water over them to stop the cooking process.
  5. Place the green beans, avocado, scallions and mango in a large salad bowl.
  6. Top with pine nuts and garlic.
  7. Combine the dressing ingredients in a cup and pour over the salad.
  8. Toss to coat. Enjoy!
  9. Combine the dressing ingredients in a cup.

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May 31, 2012
by naomi
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Strawberry Soup

Strawberry Soup

Strawberry Soup

My mother serves this soup all throughout the summer. It looks beautiful topped with a slice of strawberry and a mint leaf.

Ingredients

  • 2 pints strawberries
  • 1 cup orange juice
  • 1/4 cup white sugar

Instructions

  1. In a blender, combine the strawberries, orange juice and sugar.
  2. Puree until well mixed.
  3. Chill and serve.

Notes

Add more orange juice if you think it is needed.

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May 31, 2012
by naomi
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Raspberry Swirl Cheesecake Cupcakes

I made these mini-cheesecakes for Shavuos last week and they came out perfectly! I had never successfully made a cheesecake before so I was a bit wary of trying again but I decided in spirit of the holiday it was worth a shot and I’m glad I did!

I hope you enjoy this as much as I did!

 

 

 

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April 29, 2012
by naomi
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Sesame Chicken

Sesame Chicken

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Sesame Chicken

I originally found this recipe from Mishpacha magazine and so all the credits go to them. I tried finding it on their recipe website kosherscoop.com but it wasn't there.

Ingredients

  • 2 lbs chicken cutlets (I buy them in strips)
  • Marinade
  • 2 tbsp light soy sauce
  • 1 tbsp cooking wine or dry sherry
  • 1 tsp sesame oil
  • 3 tbsp flour
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp vegetable oil!
  • Sauce
  • 1/2 cup chicken broth
  • 4 tsp light soy sauce
  • 1 tsp sesame oil
  • 2 tbsp honey
  • 3 tbsp sugar
  • 1 tbsp brown sugar
  • 2 tbsp sesame seeds
  • 3 tsp cornstarch, dissolved in 1/4 cup cold water
  • Oil for frying

Instructions

  1. Cut the chicken into 1-inch cubes.
  2. Combine the marinade ingredients in a bowl and refrigerate for 30 minutes.
  3. In a small saucepan, mix together all the sauce ingredients except the cornstarch and water.
  4. Bring it to a boil over a medium flame.
  5. Add the cornstarch and water mixture, stirring continuously until the mixture begins to thicken.
  6. Remove from flame and keep warm while you deep-fry the chicken.
  7. Heat oil in a large frying pan.
  8. Add the marinated chicken pieces a few at a time and deep-fry until they are golden brown.
  9. Drain on paper towels and then place chicken in a warm oven while you continue to fry the rest.
  10. When you are finished deep-frying, reboil the sauce. (I found when I tried this recipe that the sauce wasn't as thick as I would have liked so I added another tbsp of cornstarch and an 1/8 cup of water.)
  11. Place the chicken on a large platter and pour the sauce over it.
  12. Garnish with extra sesame seeds.
  13. Tastes great with basmati rice.

Notes

When I made the recipe I didn't marinade the chicken long enough and therefore it didn't look as pretty as the picture but it tasted just as good!

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April 27, 2012
by naomi
0 comments

Lemon Sorbet

Lemon Sorbet

Lemon Sorbet

I love making this dessert. It is so fresh and cool tasting that everyone loves it!

To make a fancier presentation, instead of throwing away the empty lemon shells scoop out the pulp and pith from the inside of them and serve the sorbet in the shell. I've even frozen the shells to use at a later time.

Ingredients

  • 10-12 lemons (1 1/2 cups of lemon juice)
  • 4 cups water
  • 2 1/2 cups sugar

Instructions

  1. Cut the lemons in half and squeeze out the juice to measure around 1 1/2 cups of juice.
  2. In a medium size pot, combine the water and sugar and bring it to a boil. Stir occasionally so that the sugar does not burn.
  3. When the sugar is fully dissolved remove it from the stove and add the lemon juice.
  4. Mix to combine.
  5. Transfer to a pan and place it in the freezer overnight or until it is completely frozen.
  6. In the morning, transfer it to a food processor and blend it until the ice turns into a white and smooth looking sorbet. (Sometimes its easier to work with only half the batch at a time because the sorbet melts very quickly.)

Notes

I once tried using my KitchenAid to blend the sorbet instead of a food processor and the result was radically different - it came out looking like ices instead of sorbet and didn't taste nearly as good.

A friend of ours used this recipe with store bought lemon juice instead of freshly squeezed to cut down on the time and she said that it tasted horrible, so while I've never tried that myself I wouldn't suggest it.

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April 22, 2012
by naomi
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Simple White Bean Soup

Simple White Bean Soup

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Simple White Bean Soup

Ingredients

  • 2 onions, coarsely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 potato, peeled and cut into cubes
  • 2 cans white cannellini beans
  • 6 cups water
  • 1 tablespoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1 bay leaf

Instructions

  1. Heat a large soup pot over medium heat and add the olive oil.
  2. Add the onions and saute for 5 minutes or until translucent.
  3. Add the garlic and saute for another minute.
  4. Add beans, potato, bay leaf, thyme, salt and pepper and enough water to cover the beans by 2 inches.
  5. Bring to a boil and then cover and simmer for 1 hour.
  6. Once soft, remove the bay leaf and puree the soup.
  7. Add salt and pepper to taste.

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March 14, 2012
by naomi
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Crunchy Coleslaw

Crunchy Coleslaw

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

I'm very picky when it comes to coleslaws but I loved this one!

Ingredients

  • 2 tablespoons margarine
  • 1 package Ramen noodles, crushed
  • 1 bag shredded green cabbage
  • 6 scallions, thinly sliced
  • 1/2 cup sesame seeds
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower seeds
  • 3/4 cup vegetable oil
  • 2 tablespoons soy sauce
  • 1/2 cup sugar
  • 1/3 cup red wine vinegar

Instructions

  1. In a large pan, melt the margarine over a low-medium heat. When it is melted add the Ramen noodles and brown them.
  2. In a large bowl, combine the cabbage, scallions, almonds, sesame seeds ans sunflower seeds. Add the Ramen noodles and toss to combine.
  3. In a medium container, mix the oil, soy sauce, sugar, and vinegar. Shake it well.
  4. Pour the dressing over the salad just before serving.
  5. Enjoy!

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March 14, 2012
by naomi
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Chocolate Mini Bundt Cakes

Mini Chocolate Bundt Cakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Mini Chocolate Bundt Cakes

I used a dunkin hynes mix simply because I was running out of time but you can use any chocolate cake recipe. I decorated it with fresh fruit in the the center and a little bit of whipped cream. They were a big hit!

Ingredients

  • Dunkin Hynes Cake Mix or your favorite chocolate cake recipe
  • 1 stick of margarine
  • 6 oz. of chocolate chips

Instructions

  1. Preheat oven to 350'.
  2. Spray bundt pan well with cooking spray so that the cakes will come out easily.
  3. Make the chocolate cake batter according to package directions.
  4. Pour into a mini bundt pan and bake for 15 minutes or until almost completely baked.
  5. When done transfer to a cooling tray.
  6. Over a low-medium flame melt the margarine and chocolate chips till they are completely combined.
  7. Pour the glaze over the mini bundt cakes and place in the fridge until you are ready to serve.
  8. Enjoy!

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