Latkes

Recipe

2 cups potatoes, peeled and shredded
1 Tbsp. grated onion
3 eggs, beaten
2 Tbsp. flour
1 1/2 tsp. salt
1/2 cup vegetable oil for frying

  1. Press potatoes to wring out moisture.
  2. Combine all ingredients except oil.
  3. Spoon mixture into hot oil, pressing down to form thick patties.
  4. Brown on one side, flip and brown other side.
  5. Remove to drain on paper towels.

Crepes

Recipe,

1 1/2 cups flour
1 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 Tbsp. butter, melted
1/2 tsp. vanilla
2 eggs

  1. Mix flour, sugar, baking powder and salt.
  2. Add 1 1/4 cups milk, mixing well to break down lumps.
  3. Add remaining milk and remaining ingredients, and beat until smooth.
  4. Pour 1/3 cup of batter into preheated crepe or frying pan, immediately rotate to cover bottom.
  5. Cook until browned, turn and cook until other side is browned.
  6. Remove to cool oven to keep warm until ready to serve.

Asian Fish in a Packet

Recipe,

Sauce:

2 Tbsp. vegetable oil
2 tsp. ginger
2 cloves garlic, minced (or 1/4 tsp. garlic powder)
4 Tbsp. soy sauce
1 Tbsp. sesame oil

  1. Mix all ingredients

Assemble:

1 1/2 cups rice, steamed
4 cups bok choy, chopped
4 scallions, chopped
2 tilapia fillets (approx. 1 lb.)

 

  1. Brush 2 sheets of aluminum foil with oil.
  2. Spread half of the rice on each sheet and top with half the bok choy and a fillet.
  3. Top with scallions and pour sauce over the top.
  4. Fold up and seal foil packets.
  5. Bake at 450F for 20-25 minutes.

 

Source: Moosewood Restaurant Cooks at Home

 

Taco Beef

Recipe,

1 lb. ground beef
1/4 white onion
1/2 jalapeno pepper (or 1 Poblano pepper and 1/2 tsp. chili powder, or 1 tsp. chili powder)
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. paprika

  1. Brown beef, onion and jalapeno, breaking beef into small chunks.
  2. Add spices and mix well.
  3. Remove from pan with slotted spoon to drain grease.

Biscuits

Recipe

2 cups flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 cup shortening or butter
1 cup milk

  1. Mix dry ingredients in large bowl.
  2. Add shortening and mix with pastry blender until shortening is broken down into pea-sized lumps.
  3. Add milk and mix thoroughly.
  4. Drop in 12 spoonfuls onto greased baking sheet.
  5. Bake at 400F (230C) for 10-12 min., until golden brown.

Rolled alternative:

  1. Reduce milk to 3/4 cup
  2. Turn dough out on floured board and knead
  3. Roll out to 1/2″ thick and punch or cut

Enchilada Sauce

Recipe,

4 New Mexico chiles, seeded and chopped
½ tsp. cumin
2 Tbsp. canola oil
4 cloves garlic, crushed
½ tsp. oregano
¼ red onion, chopped
½ tsp. salt
2 cups water
4 roma tomatoes, chopped

  • Toast the chiles with the cumin in a dry saucepan.
  • Add oil and spices and saute for 2 minutes.
  • Add water and tomatoes and bring to boiling.
  • Reduce heat and simmer loosely covered for 30 minutes.
  • Remove solids and 1 cup of liquid to blender and puree until smooth.
  • Return to pan and simmer to thicken to desired consistency.

Yield: 2 cups
Source: http://www.examiner.com/article/new-mexican-red-chile-sauce-probably-the-best-red-enchilada-sauce-chile-colorado-the-world

Challah

Recipe,

Dough:

3/4 cup warm water
1 Tbsp. vegetable oil
2 1/4 tsp. yeast
2 1/2 cups flour
2 Tbsp. sugar
1 tsp. salt
1 egg

  1. Add water, oil, and yeast to small bowl and let yeast activate.
  2. Mix sugar and salt with half of flour. Add yeast mixture.
  3. Beat with electric mixer on low speed 1 min., then medium 1 min.
  4. Add egg and mix until smooth. Stir in remaining flour.
  5. Turn out on floured board and knead 5 min. Place in greased bowl and turn over.
  6. Cover and let rise 1-2 hours until doubled.

Bread:

1 Tbsp. vegetable oil
2 Tbsp. water
1 egg yolk

  1. Punch down and divide dough into three parts, roll into ropes and braid on greased cooking sheet.
  2. Brush with vegetable oil, cover, and let rise in warm place for 20-30 minutes, until double.
  3. Mix water and yolk and brush on challah. Bake at 375F for 25-30 minutes, until golden brown.

Apple Pie

Recipe, ,

2 pie crusts
6-8 Granny Smith apples, pared and thinly sliced
1/2 cup sugar
3 Tbsp. flour
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/8 tsp. salt
1 Tbsp. butter

  • Toss apples with sugar, flour and spices.
  • Add apple mixture to crust-lined pie dish and dot with butter.
  • Top with second pie crust, seal and cut slits to vent.
  • Bake at 425°F for 30 minutes with the crust lined with foil (or covered by a crust protector).
  • Remove foil/protector and bake for 15 minutes until crust is golden brown and filling is bubbling.

Pie Crust

Recipe,

1 cup flour
1/2 tsp. salt
6 1/3 Tbsp. shortening
3 Tbsp. water

  1. Mix flour and salt in large mixing bowl.
  2. Mix in shortening with pastry blender until it’s broken down into pea-sized chunks.
  3. Add water and mix thoroughly.
  4. Roll out between waxed paper into a thin disc

Orange Sauce

Recipe,

2 Tbsp. cornstarch
2 Tbsp. water
1/2 cup chicken broth
1/4 cup orange juice
orange zest
2 Tbsp. sugar
2 Tbsp. rice wine vinegar or sherry
2 Tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. ginger
1/4 tsp. red pepper flakes

  • Dissolve cornstarch in water and set aside.
  • Add remaining ingredients to sauce pan and bring to a boil.
  • Add cornstarch mixture and simmer until thickened.