- So this is not one of my healthiest recipes but can you say DECADANT! Wow, it’s so delicious and you’ll never believe that it’s parve. Trust me, anyone you serve this to will be eating out of the palm of your hand. This recipe is adapted from a recipe I found in “Epicurious.com”
- Serves: 10 – 12 people
- Prep. Time: 20 minutes
- Cook Time: 1 hour
- Tools: 8×10 pyrex or baking dish, large bowl, whisk
- INGREDIENTS
- 1 challah bread (plain or whole wheat) with crust, cut into 1 inch cubes
- 10 tablespoons of buttery sticks (or butter), melted
- 1 cup semisweet chocolate chips
- 2 cups non-dairy creamer (or half and half)
- 2 large egg yolks
- 2 tablespoons vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons brown sugar
- ½ cup dried cherries or apricots, chopped (OPTIONAL)
- DIRECTIONS
- 1. Preheat oven to 350º and spray your baking dish with cooking spray.
- 2. Place the bread and chocolate chips in the large bowl, pour 8 tablespoons of melted butter over them and toss to coat. Transfer the bread and chips to the baking dish.
- 3. In the same bowl add the non-dairy creamer (or half and half), eggs, egg yolks, vanilla, salt and whisk well to combine.
- 4. Pour the custard mixture over the bread mixture and let stand in the refrigerator for at least 30 minutes (up to 1 day). Occasionally press the bread cubes down the coat them in the custard.
- 5. Drizzle remaining 2 tablespoons of butter over the pudding and sprinkle with brown sugar.
- 6. Bake 1 hour until puffed and brown.
- 7. Serve immediately with cinnamon rum sauce.This dish can be made up to 4 hours ahead and reheated in the oven.
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- Once again….this is not healthy but it is decedent and delicious. You’ll want to eat it by the spoonful. I recommend reserving the extra in the freezer, reheating it over a low flame and spooning it over frozen yogurt or ice cream. This recipe is adapted from a recipe I found in “Epicurious.com”
- Serves: makes 2 cups
- Prep. Time: 5 minutes
- Cook Time: 15 minutes
- Tools: small saucepot, whisk
- INGREDIENTS
- 1 cup (2 sticks) unsalted buttery sticks or butter
- 1 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups non-dairy creamer (or half and half)
- 2 large egg yolks
- 2 tablespoons vanilla extract
- ¼ teaspoon salt
- ¼ cup dark rum
- 1 tablespoon vanilla extract
- DIRECTIONS
- 1. Melt butter in a saucepan over low heat. Add the brown sugar, cinnamon and salt. Whisk until the sugar is dissolved and the mixtures is bubbling – about 6 minutes.
- 2. Remove from heat and whisk in the rum and vanilla.
- 3. Serve warm.
- Sauce can be kept in the refrigerator or freezer and reheated over a low flame.
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- I love brussels sprout when they’re prepared simply in the oven. The leaves get crispy and some begin to fall off and brown. Just a sprinkle of salt and they are ready to pop into your mouth.
- Serves: 4 people
- Prep. Time: 10 minutes
- Cook Time: 45 minutes
- Tools: baking sheet
- INGREDIENTS
- 3 cups brussels sprout
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- DIRECTIONS
- 1. Preheat oven to 400º. Clean brussels sprout by slicing off the ends. If you’re working with large brussels sprout then slice them in half. If you’re working with small brussels sprout then just clean off some loose, brown leaves.
- 2. Spread brussels sprout out onto baking sheet,drizzle with olive oil, sprinkle with salt and pepper. Put in oven to bake for 45 minutes.
- 3. They are ready when they are tender and crispy. Serve immediately or reheat for 5 minutes in a hot oven.
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- The recipe was shown to me by my dear friend Nava in Israel. It is a very flavorful way to dress up your rice.
- Serves: 4 people
- Prep. Time: 25 minutes
- Cook Time: 20 minutes
- Tools: 2 quart sauce pot, mesh strainer, large glass bowl
- INGREDIENTS
- 2 cups white rice, medium or long grain
- 2 tablespoons kosher salt, separated
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 medium yellow onion, minced
- 2 large or 3 medium carrots, peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon tumeric
- 1 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup currants or raisins
- DIRECTIONS
- 1. Bring 4 cups of water to a boil in a 2 – 3 quart sauce pot.
- 2. Add the 2 cups of rice and 1 tablespoon of kosher salt. When the rice returns to a boil, cook for 5 minutes then take it off the heat and drain the rice in a strainer. Once drained, add the half-cooked rice to a large bowl.
- 3. Do not wash the pot. Put the pot back over a low flame and add the two tablespoons of olive oil.
- 4. Add the onions and sauté for 3 minutes.
- 5. Add the carrots and sauté for another 3 minutes.
- 6. Add the cumin, cinnamon, tumeric, cloves, black pepper, currants and remaining tablespoon of kosher salt.
- 7. Saute for 5 more minutes, mixing all of the spices into the onions and carrots with a spatula.
- 8. Remove the pot from the heat and add the spiced vegetables to the large bowl of rice. Mix the spices throughout the rice.
- 9. Do not wash the pot. Add the remaining teaspoon of olive oil to the pot. Put it back over a low flame and add the spiced rice.
- 10. Place a top on the pot and cook for 20 minutes.
- 11. Serve the rice and don’t forget to scrape the crispy rice from the bottom of the pot. It’s most people’s favorite part.
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- This is an easy and flavorful way to make string beans.
- Serves: 4 people
- Prep. Time: minutes
- Cook Time: minutes
- Tools: large saute pan, spatula
- INGREDIENTS
- 2 tablespoons butter, margarine or buttery sticks
- 2 cups green beans, cleaned and trimmed of ends
- 3 cups white button mushrooms, sliced
- 2 shallots, peeled and sliced into thin rings
- 2 tablespoons marsala wine
- 1 teaspoon kosher salt
- 2 tablespoons soy milk
- 1 teaspoon fresh thyme leaves
- DIRECTIONS
- 1. Add the buttery sticks to a large sauté pan and allow it to melt over medium heat.
- 2. Add the mushrooms and shallots to the pan and sauté for 20 minutes, until the mushrooms have given off all of their water and they begin to stick to the bottom of the pan. Add a pinch of the salt.
- 3. Once the shallots and mushrooms are sticking to the bottom of the pan add the marsala wine and scrape the bits off the bottom of the pan.
- 4. Continue to sauté until the wine is reduced.
- 5. Add the green beans to the pan and sauté for another 8 minutes until the green beans are cooked but still crunchy.
- 6. Add the soy milk to help you scrape the bits off the bottom of the pan.
- 7. Remove from heat, add the thyme leaves and serve.
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