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31

Pumpkin Gelato

1/2 cup pumpkin puree
½ cup evaporated cane juice (sugar)
½ vanilla bean, split in half
¼ teaspoon ground cloves
½ cinnamon stick
2 cups whole milk
2 tablespoons corn starch
2 tablespoons whole milk to mix in the cornstarch

Ice cream maker

In a medium saucepan, heat the milk, vanilla bean, ground cloves and cinnamon stick on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Add ½ cup pumpkin puree and mix well. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.

Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Freeze the gelato for at least an hour once it is done.

Pear and Ginger Crumble

Topping

¾ cup white whole-wheat flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1/8 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into ½ inch squares

Preheat oven to 350 degrees F. Butter an ovenproof dish that is approximately 13 X 9. Mix the seven ingredients in a medium bowl. Add the butter and rub in with fingers until moist clumps form. Keep aside.

2 pounds ripe yet firm pears, peeled, cored and sliced thin
Juice of one lemon
¼ cup sugar
1 tablespoon all purpose flour

Toss the pears with the lemon juice, sugar and flour. Transfer the filling to the ovenproof dish. Sprinkle topping over. Bake the crumble until pears are tender and the topping is golden brown- about 40 minutes. Cool for a few minutes before serving with vanilla ice cream.

Chicken and Chorizo Paella

4 to 5 chicken thighs, with bone, skinless
2 teaspoons salt
2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

2 to 3 tablespoons extra virgin olive oil
½ cup dried chorizo, chopped
1 medium yellow onion, chopped
1 medium red pepper, chopped
4 garlic cloves, chopped
1 bay leaf
½ teaspoon Spanish saffron
½ cup tomato puree
2 cups short grain rice
4 cups chicken broth
Salt
1 cup frozen peas
½ cup cilantro, chopped
½ cup parsley, chopped
1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Chicken and Mushroom Ragu

2 tablespoons extra virgin olive oil
1 pound dark meat ground chicken
10 ounces cremini mushrooms, chopped
2 tablespoons fresh thyme
4 garlic cloves, minced
2 medium shallots, chopped
½ cup red wine
2 cups marinara sauce
½ pound cooked pasta
Salt

Heat a large frying pan with olive oil. Add the ground chicken and separate with a wooden spoon while sautéing over medium heat for 2 to 3 minutes. Add the mushrooms and saute for 3 to 4 minutes. Add the thyme, garlic and shallots. Saute for 3 to 4 minutes and add the wine. Mix well and scrape the bottom. Add the marinara sauce and cook for ten minutes on a simmer with the lid on. Add the cooked pasta and mix well. Check for seasonings and serve hot.

Gluten Free Apple Cake

½ cup melted coconut oil
4 eggs
¾ cups coconut sugar
½ cup almond flour
2 tablespoons coconut flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
2 large apples, peeled cored and diced

Preheat oven to 325 degrees F.

Grease a 9 inch spring form pan with melted coconut oil.

Beat the coconut oil and eggs in a mixer till fluffy, about 2 minutes. Add the coconut sugar and beat for another minute. Add the almond flour, coconut flour, cinnamon, baking soda, vanilla extract and salt. Mix well and fold in the diced apples. Bake for about 35 to 40 minutes.

Matzoh Ball Soup With Dill

3-4 pounds whole chicken, the breast taken apart
1 large onion, cut into half
3 carrots, sliced
4 garlic cloves, with skin on
1 cup dill

In a large stockpot, add the chicken pieces, onion, carrots, garlic cloves and dill and cover it with about 4 quarts of water. Bring to a boil, reduce heat, and simmer removing the foam off the top periodically. Take the breast pieces out after about 15 minutes. Cook the rest on a simmer for 2 hours.
Cool the broth off and take the chicken pieces out. Shred the breast pieces including the rest and keep aside to add to the soup right before serving.

Strain the broth and smash all the vegetables with the back of a ladle and strain as well. Taste the broth and add salt if needed.

Matzoh Balls

1 packet Manischewitz Matzo Ball Mix

Follow the recipe to make the matzoh balls. Also add the following:

1 small shallot, grated
1 garlic clove, grated
2 tablespoons dill, chopped fine

Mix the shallot, garlic and dill into the matzoh ball mix and cook according to the directions.

Soup

2 carrots sliced in rounds
2 teaspoons dill, chopped
1 cup shredded chicken

Bring the broth to a boil and add the carrots and chicken.
Add the cooked matzoh balls to the broth and taste for seasonings. Add the dill right before serving.

Indian Style Latkes

Here is my take on potato latkes… !

2 large russet potatoes (about 3 cups)
1 medium shallot, minced
2 green onions, minced
2 teaspoons grated ginger
1 serrano chile, minced
1/3 cup cilantro, chopped
1 egg, beaten
Salt to taste
2 teaspoons coriander powder
2-3 tablespoons chickpea flour (all-purpose flour will be fine)
½ cup extra light olive oil heated to about 200 degrees.

Heat oven to 200 degrees. Place a small lined cookie sheet with aluminum foil.

Line a large mixing bowl with a cheese cloth. Grate the potatoes in the cloth and squeeze all the liquid out and put back into the bowl. Add the shallots, green onions, ginger, chile, cilantro, egg, salt and the coriander powder. Slowly add the flour, mix well until the mixture is thick.
Scoop the mixture with a ¼ cup measure. Place it gently in the hot oil and flatten it with the back of the cup measure. Cook on medium high heat for 4-5 minutes on both sides or till golden brown. Take out on a platter lined with paper towels, drain well and place in the oven to keep hot.
Serve with cilantro cream or apple chutney.

Makes 9-10 medium sized latkes.

Cilantro Cream

½ cup low-fat sour cream
½ cup fresh cilantro, chopped
Juice of one lime
2 teaspoons salt or to taste

In a blender, add the sour cream, cilantro, lime-juice and salt. Blend till smooth- you may need to add a couple teaspoons of water to start the blending process. Take out in a small bowl and serve with the latkes.

Apple Chutney

One large honey crisp apple, cut into ½ inch pieces
½ cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 cloves
½ teaspoon fresh ginger, grated
¼ teaspoon cayenne powder
Salt

In a small saucepan, add the apple, cider, vinegar, sugar, cloves, ginger, cayenne pepper and salt. Bring to a boil and lower the heat to a simmer. Cook the apples till they are soft and the liquid is half the amount- about 10 minutes. Smash the apples with the back of a ladle and mix with the thickened liquid. Cook for another 5 minutes and take out in a bowl and serve with the latkes.