caesar salad made easy

My first-ever attempt at Caesar Salad was a success! The idea of using raw eggs and anchovies always turned me off... but then I discovered this recipe that calls for neither! 

You can make this salad either Milchig or Pareve (it is absolutely divine served with grilled chicken breast).

For the croutons - you can buy those ready-made, but I love making my own and adding them to the salad when they're hot out of the oven. Just dice up some 'old' bread and toss with garlic powder, parsley, salt and pepper, and a dash of olive oil. Spread out your croutons on a baking sheet and bake at 350 degrees for 5-8 minutes, until golden and crispy.

(Side note: This recipe calls for Worcestershire Sauce... the brand I used does contain fish, but if you're concerned about mixing fish with dairy/meat, there are many other brands that are strictly 'veggie')

Ingredients

1 cup Light Mayonnaise

1 tbsp Lemon Juice

1 tsp Worcestershire Sauce

1 tbsp Garlic Powder

1/4 tsp Salt

1/8 tsp Pepper

1/2 cup grated Parmesan cheese

1 tbsp Milk (or Soy milk)

2 heads Romaine Lettuce Hearts, diced

1 cup Croutons

Directions

In a large salad bowl, mix first 8 ingredients until well-blended. Add more milk if dressing is too thick. 

Add Lettuce and Croutons and toss.

Top with additional grated Parmesan cheese if desired.

A Breakfast Better Shared...

(Cross-posted at Guess Who's Coming To Dinner....)

Some things are just better when they are shared with others. We know this to be true about Shabbos meals to be sure. The more company, the more lively the conversation, the better the zemiros harmonies, the warmer the atmosphere.

But I will tell you a little secret. I have a breakfast recipe that is better shared as well. Of course you can make it for one, but the more people you share it with, the more variety you are able to present in each individual dish.

I am talking about Birchermuesli.

It's been a while since I've posted a recipe, so I figured that rather than have you all traipse over to my house in your pajamas on Sunday morning, I'll give you the recipe here to share with your own families. It's really easy. All you have to do is remember to set it up the night before, since it "cooks" in the refrigerator overnight. (No heat + taking advantage of the bountiful July produce = the perfect summer recipe) I should mention that it makes a great brunch or lunch as well.

Birchermuesli

1/2 to 3/4 cups rolled oats per person

1/2 to 3/4 cups milk per person (equal parts ;) )

1 handful of raisins per person (craisins may be substituted )

1 squirt of honey per person

Mix well and let set in refrigerator overnight where it transforms into sweet creamy perfection. In the morning add tons of cut up fruit. Now keep in mind that this is where you need the larger group of people because a whole peach and a whole plum and a few handfuls of assorted berries and a handful of grapes might be a lot for one person in a bowl of cereal for breakfast, but when divided more ways, your ability to increase the taste variety increases accordingly.

Have fun! Enjoy breakfast and let me know what you think!

easy marble cake

I wasn't kidding in my last post. This is version #3 of Mrs. Sebbag's Gateau à l'Orange! And how Jewish is marble cake?

Ingredients

4 eggs
1 cup orange juice
1 cup oil
1 tsp. vanilla extract
2 cups sugar
3 cups flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. grated orange rind
2 Tbsp. cocoa powder + 2 Tbsp. sugar (or 3 Tbsp. chocolate milk powder)
chocolate syrup

Instructions

Combine eggs, orange juice, oil, vanilla and sugar in a large mixing bowl. Slowly add flour, baking powder, baking soda and orange rind. Mix until well combined. Pour most of cake batter into a greased bundt or spring pan, leaving about a cup of batter in your bowl.

In your bowl, add cocoa powder and sugar (or chocolate milk powder) to batter and stir well. Pour your chocolate batter over the other batter. Gently cut a knife through the cake to get a nice marble effect.

Bake at 350 degrees for approximately 30 minutes. (use the toothpick test!).

Drizzle with chocolate syrup and Enjoy!

Key Lime Cheesecake

Much thanks to Material Maidel for allowing me to contribute to Kosher Cuisine. I have a lot of recipes that don't necessarily fit with my traditional gluten-free/vegetarian recipe writing so I look forward to posting those recipes here as well as others.

I came up with this recipe last year for a family member's birthday. The birthday person and my mom are both big fans of Key Lime Pie and Cheesecake so I decided to create the best of both worlds for the birthday dinner's desert. I actually juiced all the tiny little limes myself. It took a long time so I'd suggest using the bottled juice which can be found in the baking supply aisle of most markets near the sugar and lemon juice.

I garnished it with small wedges of key lime and whipped cream before serving.

Key Lime Cheesecake

2 8ounce packages cream cheese, softened
1 can sweetened condensed milk
4 tablespoons custard powder or 4 tablespoons cornstarch & ½ teaspoon vanilla extract
2 eggs
1/2 cup Key Lime Juice or more to taste
A few drops of green food coloring [if you want the cheesecake to be green-ish in color]
1 stick butter, melted
3 cups cracker or cookie crumbs [3 cups almond meal and 2 egg whites to make it gluten-free]
1 8 or 9 inch Springform Pan


Mix the crumbs and butter together then press in the bottom of the springform pan. Set aside.

Preheat oven to 325 degrees F.

Beat the cream cheese and custard powder together in a large bowl until smooth & creamy. Beat the sweetened condensed milk & eggs into the cream cheese mixture until well combined, scraping sides & bottom of the bowl with a spatula as needed. Stir in the Key Lime juice and food coloring. Beat mixture on high speed for 2 minutes. Pour into the springform pan. Smooth top with the spatula then place in the 325 degree F oven and bake for 30 minutes or until the center is set. Turn off the oven and let it sit in the oven for 1 hour. Chill for 2 to 3 hours or overnight prior to serving.

Serve with key lime segments, whipped or sour cream if desired.

chocolate pretzel cookies

I found a recipe online at Martha Stewart.com and made it for a cookie exchange party at work last year. While they looked nice, the taste was a little off. I then found this recipe below at Not Derby Pie and the cookies were a total success! Though they look very complicated, it's actually a very simple recipe. If you put a few of these stunning cookies in a pretty box it makes a great gift!


Ingredients

1 1/2 sticks butter or margarine or shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/4 tsp. vanilla extract
1 or 2 oz. good quality chocolate
1/4 tsp. salt
1/2 cup cocoa
2 cups flour
1/2 tsp. baking powder
1 egg yolk + 1 tsp. water, whisked
1/4 cup melted milk chocolate
1/4 cup melted white chocolate

Instructions

1. Over a double boiler (put a pot of water over medium heat, and then place a second pot or metal bowl of chocolate over the pot of water) melt chocolate until smooth. Set aside and let cool.
2. Using a handheld or stand mixer, whip butter until smooth, about 2 minutes. Add sugars and cream for about 2 minutes.
3. Add egg, vanilla and salt and mix for about 20 seconds until fully incorporated.
4. Add chocolate and mix at a low speed until combined, for about 30 seconds.
5. Add cocoa, flour, and baking powder. Mix on low speed until completely blended, about two minutes or less.
6. Wrap dough in plastic wrap and refrigerate at least 1 hour.
7. Preheat oven to 325 degrees.
8. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape.
9. Space 1 inch apart on baking sheets lined with parchment paper. Brush cookies with egg wash; sprinkle with sanding sugar.
10. Bake cookies, rotating sheets halfway through, until dry, about 15 minutes. Let cool on sheets on wire racks.
11. When cookies are cool, drizzle with melted milk and white chocolate.

Cookies can be stored in airtight containers at room temperature up to 1 week.

Easy Shmeezy Pizza Bagels

I literally began dishing up these pizza bagels when I was a kid. My mother would set up all the ingredients on the kitchen counter and then my little brother and I would get to work creating the ultimate lunch favorite. Topping choices are endless!

Ingredients
1 large bagel, sliced (any variety)
1 tbsp tomato sauce
1 tsp garlic powder
1 tsp italian seasoning (a mix of dried oregano, rosemary and other herbs)
1/4 cup shredded cheese (mozzarella or cheddar are great, feta is also quite delicious)
Other toppings of your choice (olives, diced bell peppers, mushrooms, etc)


Instructions
1. Spoon and spread tomato sauce over bagel slices.
2. Sprinkle garlic powder and italian seasoning evenly on tomato sauce.
4. Top bagels with cheese and any other toppings of your choice.
5. In toaster oven, toast bagel slices until cheese starts to bubble. You can also bake the bagel pizza in a conventional oven at 350.
6. Serve hot straight out of the oven!