Coconut Tomato Soup with Ginger

This soup is amazing- I learned how to make it in my cooking class. It makes a huge stock pot of soup so you can divide the recipe in half for a smaller portion that still serves 8.

Ingredients:
3 Tbsp olive oil
6 oz red onion, small dice
3 oz carrot, small dice
3 oz celery, small dice
1 jalapeno, seeded + diced small
2 Tbsp ginger, minced very small
2 tsp cumin
2 tsp coriander
2 oz flour
3 quarts (12 cups) vegetable stock
4 lb canned tomatoes
2 quarts (8 cups) coconut milk
fresh cilantro, chiffonade (optional)
scallions, sliced thinly (optional)
salt & pepper to taste

In a heavy saucepan, sweat the mirepoix (onion, carrot and celery) for 3 minutes. Add jalapeno, ginger, cumin, and coriander. Sweat for another 3 minutes. When softened, stir in flour to make a roux. Slowly whisk in stock, bring to a boil. Add tomatoes and simmer for 30 minutes.

You can either strain the soup through a strainer, pressing down to get all the juices, or I prefer to blend with an immersion blender to make a thicker soup. Return soup to a simmer and stir in coconut milk. Simmer for ten minutes to heat. Season with salt and pepper to taste. Serve with cilantro and scallions for garnish (optional).

Happy Purim Hamentashen!!

Ingredients:
3 eggs
1 cup sugar
3/4 cup vegetable oil
2 1/2 tsp vanilla
1/2 cup OJ
5 1/2 cups flour
1 Tbps baking powder
1 cup fruit preserves or chocolate filling

Preheat oven to 350 degrees. Grease cookie sheets. Beat eggs and sugar until light and fluffy. Add oil, vanilla and OJ. Combine flour and baking powder. Stir into batter to form stiff dough. If dough is not stiff enough to handle, add more flour. Roll out to 1/4 " thick. Cut into circles and spoon 2 tsp of filling into center. Pinch edges to form three corners. Bake 12-15 minutes until light brown.

Roasted Butternut Squash Couscous

Ingredients:
1 box couscous
2 cups butternut squash soup (Imagine brand)
1/2 tsp salt, plus more for sprinkling
1 Tbsp olive oil, plus more for drizzling
1 lb butternut squash, cut up
5-6 fresh sage leaves, torn
4 Tbsp non-dairy butter (Smart Balance)
1 Tsp brown sugar

Preheat the oven to 425 degrees. Combine soup, 1/2 tsp salt, 1 Tbsp oil to just a boil in medium pot. Add couscous and stir. Remove from heat and leave covered for 5 minutes. Fluff with a fork.

Spray baking sheet with non-stick spray and spread out butternut squash in one layer. Drizzle with olive oil and sprinkle with salt. In medium pan, melt butter over medium heat. When it begins to foam add brown sugar until melted. Add sage and stir. Spoon sage butter over squash and roast 25-35 minutes stirring occassionally, until carmelized. Serve squash over couscous.

Warm Goat Cheese Salad with Beets, Pears and Walnuts

All I can say is yummm!!!! If you don't like goat cheese don't be scared off- when melted, the cheese has a mild, creamy flavor that you'll really love!

Ingredients:
1 1/4 cup flavored breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese log, cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoons olive oil
8 cups spinach
2 roasted or canned beets, cut in half and sliced into 1/4-inch-thick slices
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices (optional)
1/3 cup chopped walnuts
1 Tbsp sugar

Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine spinach, beets and pears in large bowl.

Heat remaining 1 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Add sugar and stir till completely melted. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.

Toss spinach, beets, and pears with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

Eggplant Parmesan

Ingredients:

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Strawberry Fool

Ingredients:
1 pint strawberries
6 Tbsp sugar
1 cup heavy cream

Puree strawberries and sugar in a blender or food processor until smooth. Whip cream until stiff. Partially fold berries into cream leaving streaks of puree. Spoon into parfait or wine glasses.

Veal Chops

Ingredients:
4 veal chops
salt and pepper
4 sprigs fresh rosemary
flour
paprika
4 oz butter substitute
4 oz white wine
1 pt stock (beef or chicken)
2 oz unsalted butter substitute

Season chops with salt and pepper. Press rosemary sprigs onto one side of each chop. Mix flour and paprika sprigs onto one side of each chop. Mix flour and paprika and dredge in mix. Heat butter in pan, place rosemary side down. Roast in 375 degree oven for 7 minutes. Turn carefully and roast 5-6 minutes more. Keep warm.

Deglaze pan with wine. Add stock and juices from chops and simmer to reduce to 8 oz. Season to taste.