Kosher Oatmeal Fig Cookies

These are basically just oatmeal-raisin cookies with figs instead. I adore figs, though, so I had to concoct some holiday desert including them. You'll need to cut off the stems and chop the figs yourself, as I've never seen chopped figs in my local grocery store. You're welcome to just substitute raisins or dates in their place, but the figs add a nice richness of texture and flavor. These can easily be made vegan/lactose free by substituting dairy-free margarine in the place of butter.

• 2 sticks unsalted butter
• 1 cup packed light brown sugar
• 1/3 cup white sugar
• 2 eggs
• 1.5 tsp vanilla
• 1.5 cups flour
• 2.5 cups quick-cooking oats
• 1 tsp baking soda
• 2 cups chopped mission figs
• 1.5 cup cinnamon chips or toffee chips
• 1/2 cup dried cherries (optional)

Preheat oven to 350.

Beat butter, brown sugar, and white sugar in a bowl until creamy. Add eggs, vanilla, and baking soda. Beat until smooth. Add flour. Mix well. Stir in oats, chopped figs, and cinnamon/toffee chips.

Drop by tablespoonfulls onto greased cookie sheet. Place one dried cherry on center top of each cookie. Bake 10 - 12 minutes, until golden brown. Let cool 2 minutes before removing from cookie sheet (otherwise the toffee/cinnamon chips will stick to your spatula, making a mess.)

Makes around 4 dozen.

Kosher Turkey Val Soup

I tried to wait until we were out of Thanksgiving leftovers, but my new bean collection just calls to me. Instead of waiting, I've decided to combine something old and something new into something tasty. This soup is loosely inspired by the seasonings in white chilli (sans dairy), with the Val dal substituted for navy beans and the addition of seasoned tomatoes because, what the heck, they're in nearly every dal recipe I've ever seen.

• 4 cups chicken or turkey stock
• 2 cups shreaded chicken or turkey (leftovers)
• 2 cups Val dal
• 1 can Italian Seasoned tomatoes
• 1 empty tomato can of water
• 2 medium onions, diced
• 1 tbsp minced garlic
• 1 tsp cumin seeds
• 1/2 tsp cayenne pepper

Put everything in a large soup pot and bring to a boil. Cover, reduce heat, and simmer for 2 - 3 hours, until beans reach desired tenderness. Be careful not to overboil the soup, or these beans will disintegrate and turn into a gross mush.

Variations:

• Try adding 2 ears of fresh corn
• Try adding one diced red or green bell pepper
• I'm still new to Val dal, but I'm guessing this might be a good crockpot soup. Try dumping all the ingredients into a crockpot set to low before leaving for work in the morning, then serving it up for dinner. If you try this, please email and let me know how the beans turn out.

Jungle Jim's International Market

My husband and I just got home from a week long business trip to Columbus. Cincinnati is on the way back home, so we stopped at Jungle Jim's International Market. Words can not express the wonder of this store. If you're a foodie living under 3 hours drive from Cincinnati, this place is worth the pilgrimage. Honest. If you're a world traveler with a craving for anything from fresh Thai Durian fruit to German RitterSport Cornflake Chocolate, then you can not resist the siren song of this massive warehouse of imported, rare, and just darn tasty foods. I don't make it often, so when I do go, I try to limit myself to a theme. Otherwise, it's just too easy to pick up $300 in fascinating imports and find yourself with no money left for staples the rest of the month. This visit, I was in bean heaven. In addition to my usual beloved chick peas, I brought home Gula Artor beans from Sweden, Vatana white peas, Val Dal, and the far more common Toor Dal and Yellow Split Peas one can find at any good Indian grocery. I've already got plenty of ordinary red, green, and brown lentils at home. To be honest, I don't have a clue what Vatana white peas or Gula Artor taste like, but I can't wait to find out.

Kosher Sausage Balls - edited

It's college basketball season again, which in my household means high cholesterol snacks and an an inverse relationship between athletic prowess and viewer sloth. These sausage balls are a great alternative for either sports fans keeping kosher or lactose intolerant sports fans.

• 4 cups (about 1 pound) kosher ground beef sausage (the sort you turn into patties, not the sort you eat on a bun)
• 3 cups cheddar flavor soy cheese
• 2 cups parve biscuit mix, ala Bisquick (which is Kosher Dairy) or 2 cups "home made Bisquick" from below.

Mix the three ingredients into a hard dough. This will take some elbow work. Do not add any water. The fat in the sausage adds more than enough moisture.

Preheat oven to 400F. Spray a dark cookie sheet with non-stick spray. Roll dough into walnut sized balls. Cook for 12 - 15 minutes (depending on how browned you like your balls).

* * * * * * * * * *

Edit:

If you've been to any restaurant in the south, you've probably had this conversation.

"What're you drinking, honey?" asks the waitress

You flip to the back of the menu, searching for beverages, then give up and say, "I'll have a Coke."

"What kind?"

You blink twice, then repeat slowly, "A Coke."

The waitress shrugs. "We've got Pepsi, Sierra Mist, and Sweet Tea."

"No Coke?" You start searching the back of the menu again. The deserts all look good.

The waitress sighs heavily. "I said we've got Pepsi, Sierra Mist, Sweet Tea - oh, I forgot. We've also got Dr. Pepper."

"I'll just have a water, thanks."

By the same token, when I say "Bisquick" I mean, "whatever biscuit mix is appropriate." I know better. Bisquick is an easily recognizable name brand product, and I should remember that people reading recipes take ingredients literally.

Folks who keep Kosher could tell that recipe wasn't written correctly (thanks for the quick comment) but those who are here because they're allergic to dairy or lactose intolerant might've been in some serious trouble if they took the first version of this recipe literally.

For those who don't live close to a grocery with a good kosher food section, here's a recipe for parve biscuit mix which works just as well as good old name brand "Bisquick."

Source: Budget Cooking-Elegant Dining, The Kosher Experience by Sue Epstein Yield: makes 15 cups

• 12 cups flour
• 1/4 cup baking powder
• 2 tbsp salt
• 1 pound vegetable shortening (soy "butter" works well. Olive oil does not.)

1. Mix together the flour, baking powder and salt in a large bowl. 2. Add vegetable shortening and blend together with a pastry blender, two knives, or your fingertips, until mixture is the same texture as coarse cornmeal. 3. Store in a dry cool place.

Kosher Vegan Garlic Peas

I thought I hated peas as a child. This was because they always came out of a can before being boiled into submission, then served with nothing but a dollop of margarine. I was delighted to discover frozen peas might as well be a different vegetable and the addition of a few spices brings out wonderful richness. The best thing about peas is they're *fast.* This recipe goes from freezer to table in five minutes.

• 1 cup frozen green peas
• 1 tsp olive oil
• 1 tsp minced garlic
• 1/2 tsp kosher salt
• 1/2 tsp white pepper

Mix everything in a microwave safe bowl. You do not need any extra water. The minimal bit of ice clinging to the frozen peas is enough. Microwave for 3 - 4 minutes, depending on your microwave. Stir well so all spices and oil are distributed evenly, then serve.

Oh, and in the name of speed, use the pre-minced garlic you can find at any grocery store. There are times to peel and mince your garlic by hand. This is not one of them.

Kosher Clove and Honey Peas

This is a dirt simple side dish you can prepare in five minutes. The sweetness of honey works well with any fruity entree. The cloves temper the sweetness, adding a nice richness of flavor.

• 1 cup frozen green peas
• 1 tbsp honey
• 3 whole cloves (do not use powder!)
• 1/2 tsp kosher salt
• 1/2 tsp coarse ground black pepper

Put everything in a microwave safe bowl and mix well. Microwave for 3 - 4 minutes (adjust time for your own microwave.) Stir again while hot, making sure the peas are evenly coated. Serve.

Do not use clove powder! If you do, the flavor will utterly overwhelm your peas, making them inedible. The whole cloves impart a subtle flavor rather than beating your taste buds into submission.

Kosher Crockpot Turkey & Gravy

My Bon Appetit arrived today, reminding me it's time to start planning for Thanksgiving. Half the recipes within seem to be some desperate attempt to make a turkey juicy instead of the sad, dry things so many of us are familiar with come Thanksgiving. My personal solution is to give up on the presentation turkey and instead focus on moistness and taste. Instead of a golden brown roasted bird, I put warm slices of juicy turkey on a pretty platter and let people dig in without having to carve off a hunk of meat. The best part is - it's incredibly simple. Like most crockpot foods, just plug it in and forget about it. No basting, no thermometers. No worries. In addition to reducing your stress, this leaves the oven free for pies, breads, and dressing.

• 5 - 6 pound bone-in turkey breast (or whatever will fit in your crockpot)
• 1 cup white wine (cook with what you drink)
• 4 tbsp minced garlic
• 2 tsp thyme
• 2 tsp basil
• 2 tsp fresh black pepper
• 4 small bay leaves
• 1 cup diced carrots
• 1 cup diced onions

Loosen the skin along the turkey breast, but do not remove it. Mix the garlic, pepper, thyme, and basil into a thick paste. Smear it under the turkey skin, covering as much area as possible. Tuck the bay leaves under the skin as well, two on each side of the breast, and smooth the skin back down over the turkey.

Put the turkey breast into the crockpot and "stuff" the cavity with the diced onions and carrots. This will be a bit of a sloppy mess, but try to get them down around the bones. Pour the white wine over the turkey.

Cook on low for 8 - 10 hours, or overnight.

In the morning, your turkey will be all but swimming in tasty juices. Drain off as much broth as you need for your dressing. Save at least 1 cup of broth for the gravy.

Remove turkey from crockpot and let sit until cool enough to handle. It should nearly fall off the bone. When cool, remove skin and bay leaves. Wait until the turkey cools, though. If you try to cut it fresh from the crockpot, it will be so hot and moist you'll end up with oddly sized turkey hunks. If you let it cool enough to handle, you can slice it into neat, enviable pieces. Drench the slices with warm broth and prepare to serve.

If you like making your own very tasty broth (excellent for December holiday recipes), put the bones, skin, and bay leaves back in the crockpot, fill with water, and leave on "low" overnight. The day after thanksgiving, when trying to figure out what to do with the rest of your leftovers, strain the turkey broth, throwing away the bones and bits. Frozen broth will last at least 3 months (possibly longer, but mine is always used up by then.)

If you don't have your own favourite, here's my e-z turkey gravy recipe.

• 1 cup broth
• 1 cup diced onions and carrots scooped out of broth
• 1 tsp cornstarch
• 1/4 cup cold water
• 1/2 tsp black pepper

Put broth, pepper, and veggies in a blender and blend until smooth. This will considerably thicken the gravy. Transfer to a small saucepan and bring to a boil. Mix cornstarch and cold water until smooth. Gradually add to the broth mix, stirring well. Reduce heat to low and continue stirring to prevent lumps.

Kosher 2nd Generation Chilli

Heirloom recipes are wonderful things. I want to send a big Thanks out to Margi, my wonderful Mother-in-Law, for this incredibly tasty Chilli. I've made a few modifications (mostly substituting my beloved chick peas for red beans and flavored tomatoes for plain ones) but this is her recipe. It's not cheap. I usually spend around $60 getting all the ingredients. However, I end up with a massive vat of chilli (around 5 gallons) which will feed me and my husband for a week...or a large group of our friends for a night. If you make your own modifications, please leave in the two kinds of meat. They add variation in the texture, which adds a wonderful mouth-feel to the richness of the chilli. (Unless you are a vegeterian, in which case you are excused.) I also urge you to cut fresh corn off the raw cob rather than use canned (or *shudder* frozen). Fresh corn stays amazingly crisp even after days in the fridge.

• 2 pound roast, defatted and cut into cubes
• 2 pounds ground beef
• 2 red bell peppers, chopped
• 2 yellow bell peppers, chopped
• 2 large yellow onions, chopped
• 2 jalepeno peppers, seeded and chopped
• 6 uncooked ears of corn, cut from cob (honest. Unlike canned, this will stay crisp)
• 1 cup sliced mushrooms
• 1 four oz can diced green chilli's
• 2 28 oz cans chopped tomatoes with juice ("Italian" seasoned or plain)
• 2 fifteen oz cans white kidney beans/great northern beans (with juice)
• 2 fifteen oz cans chick peas/garbanzo beans (with juice)
• 1 cup strong coffee
• 1 twelve oz bottle beer
• 2 tbsp olive oil
• 1/2 cup brown sugar
• 6 cloves garlic, chopped
• 1/2 tbsp paprika or chilli powder
• 3 bay leaves
• 2 tbsp cumin
• 2 tbsp oregano
• 2 tbsp cinnamon
• 1 tbsp thyme
• 1 tsp coriander powder
• 1 tsp basil
• 1 tsp marjoram
• 1 tsp white pepper
• 1 tsp black pepper

Brown the ground beef, drain off the grease, and set it aside. Brown the cubed meat (I just put it in my George Forman grill while browning the hamburger), drain off the grease, and set aside.

In a deep kettle, add olive oil and onions. Saute until translucent. Add hamburger, steak, brown sugar, garlic, coffee, chilies, jalapenos, and all spices. Mix very well, then simmer for about 10 minutes. It should smell very strong.

Add all remaining ingredients. Stir until thoroughly mixed, then bring to a boil.

Once boiling, turn heat to low and simmer for at least 2 hours - the longer the better. Stir every half an hour. You can leave it simmering on low all night and enjoy it for breakfast in the morning, or refridgerate it before bed.

Serve with chopped onions, grated soy cheese, and either cornbread or crusty French bread.

Variations:

• For more traditional chilli, substitute red kidney beans for the chick peas.
• For hotter chilli, double the chilli powder.
• For economical purposes, cut meats in half and double beans.
• For vegetarians, eliminate the meats and substitute 3 pounds of veggie ground meat substitute. Add the veggie ground round when adding the canned tomatoes.

Chilli is good in the fridge for up to 5 days. To preserve, refridgerate overnight, then ladle single bowl sized servings into freezer safe plastic bags and freeze. Chilli stays good in freezer for up to 3 months. To reheat, empty the solid block of chilli into a microwave safe bowl, add 1 tbsp water, and microwave for 4 to 5 minutes. Stir well, let sit for 1 - 2 minutes, and enjoy.

Kosher Vegan Basil Green Beans

Vegetables have a bad reputation. People think they're bland, difficult to prepare, or just tasteless. This is because people make the great mistake of steaming or boiling their veggies then failing to add any spices. It's positively criminal. This weeknight recipe cooks up in 5 minutes, fridge to table. No kidding. People who hate eating veggies will think you're a culinary genius. Their tastebuds won't know what hit them.

• 1/2 lb fresh green beans
• 1 tbsp basil flavored olive oil
• 1/2 tbsp minced garlic
• 1/2 tsp salt
• 1/2 tsp fresh black pepper (or 1/4 tsp pre-ground)

Mix everything but the green beans in a microwave safe bowl.

Add the green beans and stir until well coated.

Microwave for 3 minutes. (Microwaving veggies is the best way to keep them crisp and avoid cooking out all nutrients.)

Stir well and serve. Yes. That's it.

Flavored olive oils are a wonderful thing. They can be found at most grocery stores alongside the olive oil and at all Wild Oats, Whole Foods, and other upscale grocers. My personal favourite for cost/flavor is the Consorzio brand.

Kosher Crockpot "Drippy Chicken"

This is called "Drippy Chicken" because it is a very wet recipe. Most lemon chicken recipes result in a dry chicken that seems to absorb moisture as it struggles down your throat. Not this one. It's wonderfully moist and absolutely melts in your mouth. One of the reasons is it's cooked in a crockpot. I do so love my slow cooker. Throw in your food in the morning, come home to dinner - no fuss, no worry. Crockpots are a wonderful invention. Every home should have one. This is loosely based on a delicious Greek recipe from "Jim's Coney Island" back in Tulsa, Oklahoma. If you're ever in Tulsa, stop by one of the best hole-in-the wall restaurants you're ever going to find. It's half coney shop, half Greek food, and 100% delicious.

• 6 boneless, skinless chicken breasts
• Juice from 4 lemons
• 3 medium onions, sliced
• 2 tbsp oregano
• 1 tbsp minced garlic
• 1 cup white wine
• 1 bay leaf

Put everything but the chicken in the crockpot and stir until well mixed Add the chicken, making sure it's well coated in the wet mix.

Cook on Low for 6 hours or high for 4.

When you take off the lid, the chicken will no longer be nice, solid pieces of meat, but instead will have fallen all to pieces. Use a fork to stir briskly until it has the texture of pulled chicken, like the kind you get in BBQ joints. This should produce a very wet mix of tender chicken and onions.

Ladle the wet chicken mix into heavy pita bread for sandwiches or eat alongside fresh green beans (preferably beans cooked with basil and garlic.) Store the chicken in it's juices. It should be good in the fridge for up to 3 days.

Notes:

• DO NOT USE LEMON CONCENTRATE. Your chicken will taste like Lemon Scented Pledge. Honest. Just squeeze 4 lemons.
• Frozen chicken breasts work just fine. Cook them on low for 6+ hours.
• If you absolutely must have intact chicken breasts for presentation purposes, use the same mix, but put it in a baking dish, cover with aluminum foil, and bake in a 350F oven for 45 minutes.

Kosher Fruity Angelhair

This is one of those recipes inspired by staring at the pantry and thinking, "I've got a lot of ingredients, but I don't have any food." It started as a way to concoct dinner from a lot of unrelated leftovers and evolved into something that gets regularly requested. It's fast, simple, and very versatile.

• Enough angelhair pasta to serve one
• 2 medium onions, diced
• 1/4 cup raisins
• 1/4 cup dried cherries
• 1/4 cup dried cranberries
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tbsp chopped garlic
• 1 tbsp thyme
• 1 tsp basil
• 1/2 tsp fresh black pepper
• 1/2 tsp salt
• 2 tbsp basil flavored olive oil

Cook pasta according to package directions. It won't look like enough, but don't worry. The fruit and peppers are the stars of this dish with the pasta taking a backup role.

In a huge skillet, cook onions in olive oil until translucent. Add everything but the pasta. Mix well and continue to cook until onions start to brown.

This should be about the same amount of time it takes for the pasta to cook. This is no accident. :) Drain the pasta and add it to the skillet, mixing until well coated.

Continue to cook for another 2-3 minutes, or until all excess moisture is gone. Serve with hot crusty bread.

Variations:

• If you can't get full without meat on your plate, add 1 cup of precooked, diced chicken after the onions are translucent.
• When seasonal, I sometimes add 1 -2 ears of fresh cooked corn. Canned gets mushy, and let's not talk about frozen, but a hint of fresh corn works surprisingly well and adds some nice color.
• Don't like raisins? Just add 3/4 cup of whatever dried fruit you like best. I use whatever's around the house. Just beware of dried apples - they turn into a sticky mess.
• Red peppers too expensive? Any 2 bell peppers will do.

Kosher Parve Lentil & Egg Curry

High in protein, low in fat, low in calories, and amazingly cheap to make - sounds like the worst dinner ever, right? But South Asian spices can rescue even the dullest of ingredients, and this combination transforms plain brown lentils and boiled eggs from sparkling glass to the rarest diamond. This a wonderful Parve dish is great as a side at either a meat or milk meal, or as the centerpiece of a hearty vegetarian meal. Like most (non dairy or soy based) curries, it tastes even better as leftovers, when the flavors have had a chance to mingle overnight. Ingredients

• 1/2 cup brown lentils
• 3/4 cup water
• 6 eggs
• 2 medium onions, chopped
• 4 chopped tomatoes or one 14 oz can diced tomatoes
• 1 heaping tbsp minced garlic (or 6 minced cloves)
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tsp sugar
• 1/2 tsp ginger powder (or 1/2 inch ginger root, peeled and finely chopped)
• 1/2 tsp kosher salt (unnecessary if using canned tomatoes)
• 1/4 tsp black pepper
• 3 cloves
• 1 tbsp olive oil

Egg and Lentil Curry

Boil lentils according to package directions - approximately 30 minutes, or until just tender. Drain.

Meanwhile, hard boil eggs. When cool enough to touch, peel eggs and cut lengthwise.

Fry onions in a large saucepan until almost translucent. Add all spices and continue to fry another 5 minutes, or until onions are tender and spices are aromatic. Add tomatoes, sugar, and 3/4 cup water. (If using fresh tomatoes, add 1 full cup of water rather than 3/4). Stir well and bring to a boil.

Simmer 5 - 10 minutes until sauce thickens. Add boiled lentils and stir well. Drop in boiled eggs, drenching with sauce but not handling too much.

Cover and simmer for another 10 minutes.

Serve with basmati rice or warm bread to sop up the juices.

Variations:

• I like my curries hot, so I use the canned tomatoes with "zesty jalapeno" and add another 1/4 tsp cayenne pepper.
• Add 1/4 cup of diced dried fruit when you add the tomatoes to add contrast to both the flavor and texture.
• Simply leave out the eggs to make it vegan.

Kosher Cajun Meatball Soup

It's time for my weekly soup experiment. Today, I had some leftover beef sausage in the freezer and some "cajun" flavored canned tomatoes I wasn't sure when I'd use. I decided to make them the basis for a new soup, and while I won't dare call the "cajun" flavors authentic, they sure are tasty. Kosher Cajun Meatball Soup

• 1/4 lb kosher beef sausage
• 4 medium onions, diced
• 2 fourteen oz cans "Cajun" seasoned tomatoes
• 1 fourteen oz can red beans
• 1 fourteen oz can white beans
• 1 10ish oz can condensed kosher beef broth
• 1 eight oz can tomato sauce
• 1 twelve oz bottle beer (like wine, cook with what you drink)
• 1 six oz cup black coffee (trust me, even if you hate coffee, you want the bitterness)
• 4 ears fresh corn, cut off cob (or 1 twelve oz can yellow corn)
• 2 tbsp minced garlic
• 2 heaping tsp "cajun" seasoning
• 1 tsp black pepper

Roll the sausage into small (nickel sized) meatballs. Brown meatballs in a large saucepan (if you don't, they'll fall apart). Drain fat and remove meatballs.

In the same pan, brown the onions until translucent.

Add meatballs, onions, and everything else to a large soup pot and stir until well mixed. Bring to a boil, then reduce heat tolow, cover, and simmer for at least 1 hour.

Variations:

• Don't like beans? Leave them out. While the soup is simmering, cook 1/2 pound of your favourite pasta (I find ditali works well) according to package directions. Five minutes before serving, mix in the pasta and let it simmer for a few minutes.
• This is a good "stone soup" recipe. If you've got a little leftover bell peppers, mushrooms, or potatoes from last night's dinner, go ahead and throw them in.

A note on beer and coffee

If you just mix beer and coffee, you have a horrid tasting mess. It's no wonder people raise their eyebrows when I recommend both in tomato based soups. Trust me. The combination works. Beer adds a wonderful sweetness to soup, which is balanced by the bitterness of coffee, resulting in a wonderfully rich flavor. Even if you hate both beer and coffee, try using both in the soup. The alcohol will burn off and the flavors will mingle with the spices and other ingredients until the whole truly is greater than the sum of its parts.

Kosher Pasta Fagioli

I love soup, but I hate spending half a day slaving over a hot pot. My soups tend to be simplified, something you can make in around an hour without messing up your entire kitchen. This is no exception - but keep in mind, all quick soups are better the next day, when the spices have a chance to mingle overnight. You find some version of Pasta Fagioli at most Italian restaurants these days, but most versions I see are both way too busy and full of two or more kinds of pork. My Pasta Fagioli is heavily inspired by the soup you find at The Olive Garden, but without any pork or celery (which I personally despise.)

• 1 lb ground beef
• 1 large onion, diced
• 2 fourteen oz cans diced tomatoes
• 1 fourteen oz can chickpeas/garbanzo beans
• 1 fourteen oz can great northern beans/white beans
• 1 fifteen oz can tomato sauce
• 1 twelve oz can spicy V8 juice
• 4 garlic cloves, minced (or 1 tbsp canned minced garlic)
• 1 tbsp oregano
• 2 tsp basil
• 2 tsp thyme
• 1/2 tsp black pepper
• 1/2 lb ditali pasta

Brown meat and drain off fat. Set aside. In the same pan (which will still have some grease in it) saute onions until translucent. Return beef to pan.

Add everything but the pasta. Mix thoroughly and bring to a boil.

Cover and reduce heat to low. Simmer for 1 hour to let flavors mingle.

In a separate pan, boil pasta according to package directions. Drain and add to soup. Simmer for an additional 5 - 10 minutes.

Serve with a light salad and hot, crusty bread.

Variations:

• Make this vegan by leaving out the beef and doubling the beans. No other changes are necessary.
• For people who want the Olive Garden Experience, switch the chick peas to kidney beans and add 1/2 cup julianned carrots (easiest from a bag) and 3 celery stalks, chopped. You shouldn't need to change the spices.
• If you prefer a less spicy soup, substitute regular V8 for the spicy V8.
• For a spicier soup, substitute more spicy V8 for the plain tomato sauce.

Kosher Curried Chicken and Chick Peas

I've already said I love Chick Peas. To me, they're the vegetarian version of chicken - little flavor on their own, but so versatile, so able to absorb any spices, and so tasty in so many different contexts. So I was craving curry curry tonight, but too lazy to drive to Shalimar or Annapurna's Veggie Place, my two favourite Indian restaurants here in Louisville. Instead, I raided my cupboard and came up with this quick and easy curry. It took half an hour, start to plate. Ingredients

• 1 can chick peas, drained
• 1 can diced tomatoes (unseasoned)
• 2 boneless skinless chicken breasts, diced
• 2 medium onions, diced
• 1 red bell pepper, diced
• 1/2 cup "goldens and cherries" or your preferred dried fruit
• juice from 1/2 lemon
• 2 heaping tsp your favourite curry powder (Madras Hot, if you don't have a fave)
• 2 tsp olive oil

Curried Chicken and Chick Peas

In a medium saucepan, brown onions until almost translucent. Add chicken and brown.

Dump everything else in the pan and stir until well mixed. Cook over medium heat until the liquid is boiled down.

Serve with basmati rice, hard boiled eggs, and hot naan or pita bread.

Variations:

• This can be made vegan by simply excluding the chicken. If so, double the chick peas or just cut the curry powder by 1/2 tsp.
• If you don't like a sweet bite with your hot food, leave out the dried fruit.
• If you're not fond of hot food, use a mild curry powder. There are plenty of good curry powders out there which don't have a bit of heat. Don't reduce the quantity of curry, though, or you'll end up with a boring, bland plate.

Kosher Channa Masala

I adore chick peas (also known as garbanzo beans). My quick version of channa masala (there are as many versions as there are languages in India) substitutes olive oil for dairy and canned beans for ones you'd otherwise have to soak overnight. Served with rice or bread, this makes a great weeknight meal. For carnivores, it also makes a great side served alongside curried chicken or spicy steak.

• 1 can chick peas/garbanzo beans, drained
• 1 can diced tomatoes, with liquid
• 2 chopped onions (or 2 cups frozen chopped onions)
• 1 inch peeled and chopped ginger, or 1/2 tsp ginger powder
• 1 tbsp minced garlic (from a can is fine)
• 1 tbsp brown sugar
• 1 tsp garam masala
• 1/2 tsp cumin seeds
• 1/2 tsp cayenne pepper (less if you don't like hot foods)
• 1/4 tsp tumeric
• 1 tbsp olive oil

In a medium saucepan, over a medium heat, fry the onions in the olive oil until they turn translucent.

Add the ginger, garlic, garam masala, cumin, cayenne, and tumeric. Stir well and continue frying spices for 1 - 2 minutes, or until the seeds start to pop.

Add drained chickpeas, undrained tomatoes, and brown sugar. Stir until everything is well blended.

Cook uncovered for around 15 minutes, or until the liquid has boiled down to a thick sauce. If you forgot to drain the chickpeas first, increase all spices by 1/4 tsp (it's fine if you throw them in at the last minute), up the heat to medium-high, and cook for an extra 15 minutes.

The end result should have a thick sauce, perfect for serving with basmati rice and naan or pita.

Variations:

• My heavily carnivorous husband loves this (and most dahl's) with a hard boiled egg. If you're octo/lavo, boil some eggs, slice them in half, and cover them with the hot channa masala when serving. The flavors soak in beautifully.
• Use 2 tbsp ghee or unsalted butter in place of the olive oil if you prefer the flavor of dairy.

Garam Masala is just a mix of half a dozen commonly used Indian spices. Using the mix is a lot easier than using 1/8 tsp of five different things. It is available in the spice isles of most mega-grocery stores these days, right alongside Garlic Salt. If yours doesn't have it, the staff of your local Indian grocery will be more than happy to introduce you to their favourite blend.

Vegan Keema

I adore Indian food, but yoghurt is one of the staple meat sauces. There are two ways of getting around this when cooking at home. You can use fake meat or fake yoghurt. In this particular recipe, I use both, making it not only kosher but vegan. This recipe is also great if anyone in your family is lactose intolerant. Unlike the Keema with Whole Spices, this simple recipe cooks up in half an hour start to table with no fuss. It makes a great weeknight meal. Like many soup/stew/wet recipes, it's even better as leftovers because the spices have more time to mingle and mature.

• 1 lb bag frozen ground beef substitute
• 1 large onion, diced
• 1 tsp cayenne pepper
• 1 tsp coriander powder
• 1/2 tsp ginger powder (or 1/2 inch piece of peeled ginger, chopped fine)
• 1/2 tsp allspice
• 4 tbsp soy yoghurt
• 2 tbsp olive oil

Cook the diced onion in the olive oil over a medium heat until translucent. Add the ground beef substitute and mix well, cooking until warmed through. You MUST use the olive oil here, as the beef substitute is usually fat free and will not only stick to your pan but will burn horribly. Add all other ingredients except yoghurt and mix thoroughly. Reduce heat to low and add yoghurt. Mix thoroughly. Continue to cook on low for 20 minutes so the spices mingle.

Serve with warm naan (substitute pita if naan is unavailable.)

Variations:

• Keema is often made with green peas. I like it both ways. If you want to add peas to this one, add 1/2 cup green peas after mixing everything thoroughly and before continuing to cook on low for 20 minutes, and you'll be set to go.
• If you like your meat from a cow, go ahead and use 1 pound of very lean ground beef and reduce the olive oil to 1 tsp (for frying the onions.)
• If you have no dairy issues, feel free to use regular yoghurt. If using regular yoghurt and regular beef, follow the above variation.

Keema with Fresh Spices

Like most Indian food, it's easy to turn it from treif to kosher by substituting soy yoghurt for milk yoghurt. Since the yoghurt forms the base of a sauce and is not the major flavoring ingredient, you're honestly not missing anything. The tang of soy and dairy are the same, as is the viscosity. Whole spices are a different matter entirely. Using whole spices rather than ground makes a world of flavor difference, but often takes a lot of extra time. If you want to make an impressive, flavorful dish, this is a great way to show off for friends and family. The smell will tantalize them the second they walk in the door and the taste will absolutely blow them away.

• 1 lb extra lean ground beef
• 2 onions, sliced
• 2 small tomatoes, chopped
• 2 cloves of garlic, chopped
• 1 inch fresh ginger, peeled and chopped
• 6 whole cloves
• 6 whole black peppercorns
• 1/4 tsp cumin seeds
• 2 bay leaves
• 1/2 inch cinnamon stick
• 2 tbsp olive oil
• 4 tbsp soy yoghurt

Chop all spices and veggies.

Brown meat in a medium saucepan over a medium heat. Drain off any fat.

Add everything but the yoghurt and stir until well mixed.

Cover saucepan, stirring every 5 minutes. Reduce heat to low. Cook until moisture is gone (15 - 20 minutes).

Add soy yoghurt and stir well. Cook another 5 minutes, or until keema is relatively dry.

Serve with hot naan or pita bread.

Variations:

• After everything but the yoghurt is mixed in, add 1/2 cup frozen peas. Follow the remaining directions.

Kosher Winter Lentil Soup

Most hearty brown lentil soups are made with pork. People insist there is no way to capture the flavor of a thick lentil soup without a ham bone in it. Ah, the naivete. In response, I submit this kosher lentil soup. I always think I'll have enough soup to provide my lunch for 3-4 days and always end up staring sadly into a fragrant yet empty pot by day 2.

This thick, hearty, Kosher soup is perfect comfort food for a cold winter day. It is inspired by the first course I enjoyed at a medieval themed bed and breakfast. Serve it with a hearty brown bread for mopping up the bowl. Like most soups, this one is even better as leftovers than it is the first day, so make it on a weekend and eat it for the rest of the week.

• 1 lb brown lentils
• 3 fourteen oz cans reduced sodium beef broth
• 1 fourteen oz can diced tomatoes
• 4 medium yellow onions, diced
• 4 large carrots, diced
• 3 tbsp chopped garlic (or 2 1/2 tbsp garlic paste, or 1 tbsp garlic powder)
• 2 tbsp coarse ground pepper (mixed peppercorns are best, but plain black will do)
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp coriander
• 1 bay leaf
• 3 tbsp olive oil

  Wash and rinse the lentils. If you don't, you'll find some stones in your soup.

  Brown the onions and carrots in the olive oil over a medium heat for about 10 minutes.

  When the onions start to turn translucent, add the beef broth. Stir well. Add all other ingredients, stir well.

  Bring the concoction to a boil, then reduce heat and let it simmer for the next 2 - 3 hours, stirring occasionally. Once the soup thickens from lentils in broth to a thick lentils in paste texture, it is ready to eat.

  The soup will be VERY thick, almost more like a beanpot. If you prefer a thinner soup, add an extra ½ can of beef broth and stir. If that is still too thick for your liking, add another ½ can of broth.

  
  
  Variations:
  
  * Vegetarians substitute veggie broth for beef broth and increase the thyme and basil by 1/2 tsp each. It won't taste exactly the same, but it will still be surprisingly good.

  * Beef lovers, when you add the broth, also add either 1/2 pound lean browned ground beef or 1/2 pound lean stew beef minced very small.

  * Instead of regular olive oil, use basil flavored olive oil. Do not reduce the basil.

  * Instead of plain diced tomatoes, use some of the pre-flavored tomatoes on the market these days, such as the garlic and oregano ones. Stick with European themed tomatoes. Cajun style, for example, wouldn't taste right alongside the other ingredients.

  * Rather than chop onions yourself, buy bagged frozen ones instead. 4 cups frozen onion works well.

  *If you're a good person who likes fresh veggies, rather than chop all the veggies by hand, cut the stems off the carrots and the outer skin off the onion then drop them all in a blender. The finer the veggies the better.

Fig and Blackberry Chicken

I whipped up this shockingly easy dish as something sweet to celebrate Rosh Hashana for 5765. The sauce is delicious on rice and tastes great sopped up with challah. It's also surprisingly good as cold chicken leftovers or chopped up and thrown onto a sweet chicken salad.

• 1/2 cup blackberries
• 1/2 cup dried figs, stems removed and figs quartered
• 1/2 cup white wine
• 1/2 cup honey
• 1 tsp cinnamon
• 1/2 tsp coriander
• 1/2 tsp white pepper (black will do)
• 1/4 tsp salt
• 3 - 4 boneless, skinless chicken breasts

Preheat your oven to 375. Mix everything but the chicken in a big bowl. (If you add the ingredients in the order listed, you only need to dirty a single measuring cup.)

Put chicken in a shallow baking dish, preferably one just large enough to hold the flat chicken breasts side by side. Pour the fruit mix over the chicken and cover the baking dish with a piece of aluminum foil.

Bake at 375 for half an hour. If doubling the recipe, bake for 45 minutes.

Serve with rice or challah.

Crack Carrots

Crack Carrots got their name because they're as addictive as a street drug. My mother-in-law refuses to be embarrassed by drinking whatever juices remain after the carrots are gone, and this is a woman who is keen on appropriate cutlery.

• 1/2 pound baby carrots
• 4 tbsp brown sugar
• 2 tbsp Star of Siam Oil
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper

Mix everything but the carrots. Mix in the carrots until well coated. Either microwave for 4 minutes (longer if you prefer your carrots mushy) or bake at 400F for 20 minutes.

Serve still in the juices, which taste great on rice, noodles, or whatever starch they touch.

** If you don't want to invest in the Star of Siam oil, and I highly recommend you do, try adding a pinch of lemongrass, garlic, and ginger to 2 tbsp peanut oil. It won't be quite as addictive, but it'll still be pretty darn tasty.

Canned Soup

This is a simple, hearty, parve soup made almost entirely from canned ingredients. It'll stay good about 5 days in the fridge and freezes well for up to 3 months. It's perfect for a busy weeknight meal.

• 1 bag frozen onions (10 to 16 oz will do, depending on how much you like onions)
• 1 diced bell pepper (red, yellow, or green)
• 2 cans Italian seasoned (Basil, oregano, Garlic) diced tomatoes
• 2 cans garbanzo beans
• 1 can yellow corn
• 1 can beer
• 1/2 tsp coriander powder
• 1 tsp black pepper
• 1 tsp basil
• 1 tbsp thyme
• 2 tbsp minced garlic

Put everything in a pot. Stir. Heat until boiling, stirring occasionally. Cover, reduce to a simmer, and allow to cook for around an hour so flavors can blend. Serve with hot, crusty bread.

This makes fantastic leftovers. It gets much better the second day.

Kosher Vegan Lasagna

This is almost too easy. Feel free to simply substitute soy cheese for dairy cheese and vegetarian ground beef substitute for meat in your favorite recipe. Or, use the recipe below. Ingredients 1 pound vegetarian ground beef substitute 1 cup chopped onion (frozen is fine) 2 cloves garlic, minced (or 2 tsp canned minced garlic) 1 14 oz can Italian (Basil, Garlic, and oregano) seasoned diced tomatoes 1 6-ounce can Italian (Basil, Garlic, and oregano) seasoned tomato paste 1-1/2 teaspoons basil 1 tablespoon oregano 1 teaspoon fennel seed 1/4 teaspoon salt 9 packaged dried lasagna noodles 1-1/2 cups (6 oz) shredded vegetarian mozzarella cheese 1/4 cup (1 oz) grated vegaterian Parmesan cheese 1/4 teaspoon pepper 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil Directions: Heat olive oil in a saucepan. You MUST use the oil because vegetarian meat substitutes are mostly fat free and will stick to your pan and burn. Cook beef substitute, onion, and garlic until onions are translucent. Stir in undrained tomatoes, tomato paste, basil, oregano, fennel seed, and salt. Bring to a boil then reduce heat. Simmer, covered, for 15 minutes; stir occasionally. Simmering allows the flavors to penetrate the unflavored beef and onions. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well. Mix shredded cheese and grated cheese. If you can't find grated vegetarian Parmesan, then just add more grated cheese in your choice of flavor. Hold back an ounce or two of cheese. Layer one-third of the cooked noodles in a 2-quart rectangular baking dish, trimming ends to fit. Spread with 1/4 of beef substitute and tomato mixture. Top with 1/4 shredded cheese mix. Repeat layers until out of noodles. Top with sauce. DO NOT TOP WITH REMAINING SOY CHEESE! Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Sprinkle held back cheese on top AFTER you pull the lasagna out of the oven. Otherwise, the soy cheese will burn. If you put it on as soon as the lasagna comes out of the oven, it'll melt nicely instead.