This recipe is perfect alongside Chicken Marvelosa. It comes from our friend Norene Gilletz’s book Norene’s Healthy Kitchen (Whitecap books), and is the ideal side dish to serve at a family gathering. Roasting brings out the natural sweetness of the carrots, or add a dash of honey for the High Holidays.
Ingredients
1 large onion, sliced
2 lb (1 kg) carrots, peeled and cut in 2-inch lengths
3 to 4 cloves garlic (about 3 to 4 tsp minced)
2 to 3 Tbsp olive oil
Kosher salt and freshly ground black pepper
Preparation Instructions
1. Preheat the oven to 375°F. Spray a 9- × 13-inch glass baking dish with cooking spray.
2. Place the onion, carrots, and garlic in the prepared baking dish. Drizzle with olive oil and sprinkle with salt and pepper to taste; mix well. For best results, the carrots should be in a single layer in the dish.
3. Roast, uncovered, for 45 to 60 minutes or until golden and tender, stirring the carrots occasionally. Serve hot or at room temperature.
Yield: 6 servings. Keeps for up to 2 days in the refrigerator; reheats well. Don’t freeze.
Find variations on the recipe here. Thanks Norene!
Our friend and cookbook author Norene Gilletz of Gourmania.com has contributed this recipe that is perfect for the upcoming Jewish High Holidays, or any festive meal where you need to feed a crowd. In Sept 2008, this recipe was featured on Martha Stewart Living radio when Norene was interviewed by Mario Bosquez. It’s from her book Norene’s Healthy Kitchen (Whitecap books).
It’s easy to put together, can be assembled ahead of time and doubled should your guest list keep growing the way mine tends to!
Ingredients
2 whole chickens (3 lb/1.4 kg each), cut into pieces
Salt and freshly ground black pepper
2 Tbsp Italian seasoning (or a mixture of basil, oregano, thyme, and rosemary)
6 to 8 cloves garlic (about 2 to 3 Tbsp minced)
3/4 to 1 cup chopped dried apricots
1/2 cup pitted black olives
1/2 cup dry-packed, sun-dried tomatoes, halved or coarsely chopped
1/4 cup balsamic vinegar
1/4 cup honey
2 Tbsp olive oil
1/2 cup white wine
2 bay leaves
Chopped fresh parsley, for garnish
Preparation Instructions
1. Rinse the chickens well and pat dry with paper towels. Trim the excess fat. Place the chickens in a large roasting pan sprayed with cooking spray. Season the chickens inside, outside, and under the skin with salt, pepper, Italian seasoning, and garlic. Add the apricots, olives, and sun-dried tomatoes to the pan. (The dried apricots and sun-dried tomatoes will plump up during marinating and cooking.)
2. In a measuring cup, combine the balsamic vinegar, honey, and olive oil. Drizzle evenly over the chicken mixture; mix well so that the chicken is thoroughly coated. Pour the wine around the chicken and add the bay leaves. Cover the pan and refrigerate for several hours or for as long as 2 days.
3. When the chicken is marinated, remove from the refrigerator, uncover, and bake in a 350°F oven for 11/4 to 11/2 hours, basting often. When done, the skin will be golden and the juices will run clear when pierced with a fork. Remove the bay leaves and discard.
4. Using a slotted spoon, transfer the chicken mixture to a serving platter. Drizzle with some of the pan juices and sprinkle with chopped fresh parsley. Place the remaining pan juices in a gravy bowl, skim off the fat, and serve alongside the chicken.
Yield: 10 to 12 servings. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.
Find and even healthier variation on her site, www.gourmania.com. Thanks Norene!!
This is the first recipe I remember my mom making. It’s an easy no-bake dessert that impresses a crowd. I’m glad to report it gets two thumbs up from my 4 year old daughter Penny.
2 cups frozen unsweetened raspberries,thawed, with juice
1 cup sugar
2 egg whites
juice of half a lemon
dash of salt
1 cup whipping cream
Combine raspberries, sugar, egg white, lemon juice and salt.
Beat 15 minutes in a stand mixer, with the whisk attached (or with electric beaters), until stiff and fluffy.
While mixture is mixing, whip cream.
Fold whipped cream into raspberry mixture
Freeze in individual bowls for 4 hours, or in a large bowl, 6 hours.
This is a photo of my niece Charlotte, learning how to make mustard vinaigrette.
We always make a big jar of it since it keeps so well in the fridge!
Ingredients
1 tbsp Dijon mustard, grainy or smooth
1/4 c red wine vinegar, or balsamic if you like a sweeter dressing
1/2 tsp sugar if using red wine vinegar
salt and pepper
3/4 c olive oil
Preparation
Mix mustard, vinegar, sugar and salt and pepper into a thick paste.
Whisk continuously while pouring in the olive oil.
Yield: 1 cup
1/2 c. white sugar
1/2 c. brown sugar
1 c. shortening
2/3 c. sour cream
1 tsp soda
2 1/2 c. oatmeal
3 c. flour
1 tsp vanilla
Preparation instructions
Cream together sugars, shortening, sour cream, and vanilla. Then mix in soda, oatmeal and 2 cups flour.
The other cup of flour will be used for rolling out and cutting.
Roll out dough on pastry cloth or “tupperware” sheet. Use cookie cutters of your choice.
Bake @ 350° for 5-8 minutes or until lightly browned.
Date filling:
Microwave ingredients on high for 3 minutes, stir , then microwave on high for 3 more minutes. Allow to cool a bit, then spread on cookies and sandwich.
2 c. sugar
1 c. butter
4 eggs
4 rounded tbsp cocoa
6 tbsp hot water
1 c. flour
Preparation instructions
Cream together sugar and butter. Add egg yolks and mix. Beat egg whites and set aside.
Mix rounded tbsp cocoa with hot water (make a thick “gravy”), add this to the above butter/sugar mixture and mix.
Blend in 1 c. flour.
Stir in beaten egg whites.
Bake in greased 9X12 pan for 30 minutes at 350°.
Frosting:
Cook (on stove top) sugar, whipping cream, milk and chocolate square. Cook to a “firm ball” stage, add butter.
Cool in ice cold water, stir until cooled and remove from water. Continue to stir until frosting holds peaks.
Frost brownies.
Cream butter and sugar. Add egg yolks one at a time, creaming well after each addition. Add cream and flavoring. Lastly add flour and mix well. Put through a cookie press on ungreased cookie sheet. Bake in 350° oven until done.
1 1/2 c. granulated sugar
1/2 c. light corn syrup
1/2 c. water
Preparation instructions
In a 4-qt saucepan, mix sugar, corn syrup, and water. Bring to a boil, stirring constantly. Cover pan for 1 minute to wash down sides of the pan. Remove lid and cook rapidly to soft-crack stage~270° F. Add peanuts and continue cooking, stirring constantly to the hard-crack stage~310° F.-about 5 min. or until candy is golden brown. Add butter, vanilla, and soda. As you stir, candy will foam up. Pour into buttered pan and rub spatula across the top to break bubbles. When cold, break into pieces. Store tightly covered.
In a large mixing bowl stir together light cream, sugar, vanilla, and 1/8 tsp salt till sugar dissolves. Stir in whipping cream. Turn into a 8x8x2 inch pan. Cover; freeze till partially frozen. Break mixture into chunks. Place in a chilled large mixer bowl. Beat with electric mixer 1 to 2 minutes or till smooth. Return mixture to cold pan. Freeze till firm.
2 medium oranges
4 c. fresh cranberries (1 lb)
2 c. sugar
1/4 c. finely chopped walnuts
Preparation instructions
With a vegetable peeler, remove the orange portion of the peel of one orange; set aside.
Completely peel and section both oranges. Using a food grinder with a coarse blade or a food processor, grind reserved orange peel, orange sections and cranberries. Stir in sugar and nuts. Chill for several hours. Serve with poultry or ham.
