Coconut Eggplant and Chickpea Tagine

 Ingredients:

3 tbsp olive oil

2 onions cut into eights

2 baby eggplants, diced

1 tbsp Berbere or Ras El Hanout

1 Medium zucchini, diced

2 tsp ground tumeric

1 tsp cayenne pepper (optional)

1 cup coconut milk

1 14 oz can of chickpeas, drained and rinsed

In the bottom of a flameproof tagine or large saucepan, heat oil over medium heat.  Toast berbere and then add onions and eggplants, stirring for about 5 minutes.   Add zucchini, turmeric, cayenne pepper and coconut milk.   Cover with lid, reduce heat to low simmer for 15 minutes or until vegetables are tender.   Add chickpeas and heat through over medium heat to thicken the stew, mash some of the chickpeas and stire into the sauce.  

Heat Up your Chanukah With Aromatic Spices!

Chanukah, the Festival of Lights, is a time when we can experience a special hidden light that graces our families within our homes.     Whether it is the happiness that emanates from the flickering candles or the joy that resonates from the spinning dreidels, this special light permeates the home with tremendous beauty, love, and warmth.   Revealing hidden sparks of light over Chanukah can also take place in the kitchen where you can enlighten the palette!  This Chanukah I explored how to unleash the potent flavors and powerful healing qualities in aromatic spices to add another dimension of glow to the Chanukah table.     Enjoy this Chanukah menu that is filled with intense flavors of international spices - nutmeg, cumin, turmeric and more -  that will be sure to heat up your holiday table.  Chanukah Sameach!  

  

Pumpkin Challah

Potato Latkes with Nutmeg and Applesauce

Fennel, Spinach, and Oranges 

with Golden Ginger Dressing

Butternut Squash and Chicken Cous Cous

Coconut Eggplant and Chickpea Tagine

Chocolate Cardamom Plum Tart

Spice is a Verb

To get started in my new culinary adventure, I began reading through some of the most recent Middle Eastern cookbooks on the library shelves.  I became entranced in Maroud Lahlou's cookbook in which he captures his passion for cooking through blend of childhood memory and sophisticated invention.  Chapter one is titled "Spice is a verb," and quickly one can become drawn into the mastery of fine cooking.  

'Spices have a weird, magical quality that I can’t resist…The magic comes in how you coax out their essential flavors and get them to mellow and harmonize with one another and with the other ingredients in a dish.” - New Moroccan by Maroud Lahlou

After studying Maroud's mad genius cookbook, I couldn't help but to run to the nearest spice shop to experiment in some of my own kitchen wizardry.   I paid a visit to Penzey's Spices, a local spice store that carries an international array of spices both in raw and ground form.  The store, like a Childrens' Museum, is a great sensory experience.   Organized alphabetically, spices are neatly shelved and arranged and each spice sold has it's own smell testers in a clear glass jar.  (Of course, I picked up each spice tester and gave a good whiff.  Wow, very intoxicating!)   In addition to their speciality blends, they also have an entire baking section with every baking spice you could ever imagine.   I spent much time investigating each section of the store and went home with fresh cumin and cardamon seeds.   I wanted to get the most flavor and potential out of these seeds.  I remember my grandmother preparing her own spices uses a pessel and mortar, but I couldn't quite remember exactly what she did, so I went online and found some great resources:

http://dinersjournal.blogs.nytimes.com/2013/01/11/spices-when-to-grind-when-to-toast/?_r=0

http://www.wikihow.com/Toast-Spices

Health Benefits of Spices

Anti Inflammatory Diet Pyramid

Although I am interested in creating flavorful and delicious dishes, my inspiration comes in the health baring qualities certain foods provide and healthy spices are another way to pump up the nutritional value of your meals.   Medicinally, spices have been used for centuries to heal and prevent disease.   Each spice, originating from a seed or plant, has it’s own characteristic biochemical, nutrient, and vitamin composition and hence each has it’s unique pharmacological activity.    Did you know that turmeric is an effective antioxidant, anticarcinogenic, anti-inflammatory, cardiovascular, hepatic, gastrointestinal, and antimicrobial agent?   As Dr. Weil promotes in his Anti inflammatory Diet, adding a variety of healthy herbs and spices to your cooking is an excellent way to prevent vessel disease, the major cause of stroke, heart attacks, and other chronic health issues.  

Some of the major herbs and spices
that have known therapeutic qualities include garlic, ginger, turmeric, cinnamon, cumin, and fenugreek.  The Chanukah menu that I created feature dishes layered in some of these healthy spices.   Prepare these now or anytime of the year!  I hope that you enjoy making these dishes that can unlock sparks of savory light and along with your family, you can bask in the everyday miracles that surround you at your Chanukah table.  May you and your family have a happy and healthy Chanukah.  Chanukah Sameach!   Daniela Hermelin, M.D.

Fennel, Spinach, and Oranges with Golden Ginger Dressing

Ingredients:

2 tbsp olive oil

2 tbsp rice vinegar

1 tbsp tamari or soy sauce (Use Bragg’s Amino Acid’s if Soy allergy)

2 tsp grated fresh gingerroot

2 tsp ground tumeric

1 tsp organic can sugar crystal

¼ tsp hot pepper flakes

Salad

2 cups baby spinach leaves

2 oranges, sectoned

½ fennel bulk, thinly sliced

½ red onion, thinly sliced

1.)  In a salad bowl, whisk together oil, vinegar, tamari, ginger, turmeric, sugar, and pepper flakes

2.)  Add spinach, oranges, fennel, and red onion to dressing and toss to coat.

Potato Latkes with Nutmeg

Ingredients:

1 pound Russet Potatoes, peeled and grated, remove excess water

1 medium yellow onion peeled and grated, remove excess water

1 teaspoon salt

1/8 teaspoon  black pepper

1 teaspoon freshly grated nutmeg

2 tablespoon all purpose flour

1 Egg, lightly beaten

1 1/2 tablespoon canola oil

Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large bowl. Heat 3/4 tablespoon canola oil in a large nonstick skillet over medium-high heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed. Serve warm.

Yom Kippur Break Fast Tips and Detox Menu

The Yom Kippur Fast is the body and soul’s respective detox program!    Preparing and undergoing this fast was no easy task, (click to see Pre-Fast Yom Kippur Tips) and now you need to take the proper steps to continue cleansing and healing your body after it.   Follow these safe Break-Fast tips and ideas below for a healthy start to the New Year.   

Steps to Breaking a Yom Kippur Fast:

1.)  Start with sipping warm water

After a 25-hour complete fast, the must first be rehydrated with water, that is tepid or warm.   Rather then flushing your body with large quantities of water, it’s much more important to take small, long sips to prevent from choking or filling up the stomach to quickly.   I prefer to drink water through a thick straw because it limits me from taking big gulps and drinking water quicker then my body can handle it.  

2.) Take a shot of vegetable broth

Since the body has not touched food or water for more than 24-hours, a gentle way to reintroduce solid foods is by adding light, liquid broths that are easy to digest and absorb.  I really like Trader Joes Organic Low Sodium Vegetable broth.   Warm some up and serve it a shot glass.  L’chaim!  

3.)  Chew (slowly)

Continue to enjoy your break-fast meal, but eat in small bites, chew slowly, and swallow carefully.   Within the first 12-hours choose primarily plant-based foods that are easy to digest such a cooked vegetables, cereals, and lighter grains.   Below you will find a healthy and safe Break-Fast menu along with a few recipes.  

B’tayavon! – Daniela Hermelin, M.D.

Break-Fast Menu

Vegetable broth shots

Loaded Baked Potato Soup

Green salad with figs and lemon garlic dressing

Crusty bread with parve butter

Mint Tea with honey

Loaded Baked Potato Soup

Ingredients:

1 Tbsp canola oil

½ cup chopped onion

1 ½ lbs medium russet potatoes (2-3), scrubbed and diced

4 cups of reduced-sodium vegetable broth

½ cup reduced-fat sour cream

½ cup shredded Cheddar cheese, divided

¼ tspn ground pepper

¼ cup snipped chives or finely chopped scallion greens

Directions:

1.)  Heat oil in a large saucepan over medium heat.   Add onion to the pan and cook, stirring, until starting to soften, 2-3 minutes.  Add potatoes and broth.   Bring to a boil.   Reduce heat to maintain a simmer and cook until the potatoes are tender, 12-15 minutes.

2.)  Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky.  Return the mashed potatoes to the pan along with sour cream, ¼ cup cheese and pepper.  Cook, stirring until the cheese is melted and the soup is heated through, 1-2 minutes.  Served with remaining ¼ cup cheese and chives. 

Yom Kippur Fast Day Tips and Pre-Fast Menu

Provided are some tips on how to physically prepare for the Yom Kippur fast day along with a pre Fast menu and recipes below. 

How to safely recover from the Yom Kippur Fast will shortly follow!

Gmar Chatima Tova – May you and your family be inscribed in the Book of Life.

Daniela Hermelin, M.D.

1.)  Start hydrating your body days before the fast.  

Drink at least 2-3 glasses of water five days before and every day leading to the fast.  Drink at least six glasses of water the day before the fast to provide adequate hydration to your body.  Think camel!

Other hydrating beverages that can be added to your hydration regimen but not used as a substitute for water, are coconut water and freshly squeezed watermelon juice.    Remember when choosing a coconut water look for unflavored, natural varieties to avoid excess sugar added to these electrolyte rich drinks.  

2.)  Reduce caffeine, refined sugar, and salt consumption

Prevent caffeine and sugar withdrawal by taking steps days before the fast to reduce the quantities consumed each day.   Set a goal.  One cup of coffee (8 ounces) has about 60-90 mg of caffeine depending on how strong it is brewed and a soda has around the same in a 12-ounce can.   Reducing your quantity to around 60 mg per day before Yom Kippur will help you safely prevent a caffeine headache on the day of the fast.   However, taking an Excedrin or another over the counter pain reliever that contains caffeine an hour before the fast may also help prevent a headache during the fast day.  

Consuming a diet of refined sugar could also cause a withdrawal headache on a fast day.   Also, begin removing these sugars from one’s diet days ahead and substituting them for healthier varieties of food.   For instance, if you are used to eating white noodles or rice, switch to the whole wheat or brown variety.   This change can benefit you all year long! 

Watch out for salt.  Start reducing your sodium intake to keep from being overly dehydrated during the fast.   Pay extra attention of not adding to much during your pre-fast meal. 

3.)  Stock up on complex carbohydrates

During a fast, the body acquires its fuel from the glycogen, or energy stores in the liver.   Therefore, bulk up on rich sources of complex carbohydrates, or complex sugars, to provide all the adequate resources your body will need to get through the physically and spiritually intense day.   Below you will find a complete menu for the upcoming Pre-fast Dinner or Seudah Mafseket accompanied by their recipes.  

Pre-Fast Menu - Seudah Mafseket  Menu:

Kalamata Olive Stuffed Mushrooms

Fennel Crusted Golden Trout with Lemon-Ginger Vinaigrette

Whole Wheat Cous Cous with Lemon, Peas, and Chives

Sautéed spinach with pine nuts

Sourdough rolls with olive oil for dipping

Mango Lassi Drinks

Fennel Crusted Golden Trout with Lemon-Ginger Vinaigrette

Ingredients:

½ cup finely chopped fresh fennel bulb

3 tbspn white wine vinegar

1 tbsp minced shallt

1 tbsp grated fresh ginger

1 tspn grated lemon peel

½ tspn salt

½ cup of olive oil

½ cup golden raisins

4 boned golden trout fillet (4-6 oz each), rinsed and patted dry

2 tbsp of fennel seeds

Directions:

1.)  Preheat oven to broil mode at 480 degrees

2.)  Lay trout fillet, flesh side up on a rimmed baking pan.  Brush some olive oil onto the fish and then sprinkle salt, pepper, and fennel seeds.   About 4-6 fillets can easily fit onto one baking tray. 

3.)  Place in the oven on the middle/top rack for until cooked around 12 minutes. 

3.)   While the fish is cooking in the oven, in a bowl, mix fennel, vinegar, shallot ginger, lemon peel and ½ teaspoon of salt.   Whisk in ½ cup of oil oil unitl combined, then stir in raisins.

4.   Transfer each fillet to a plate.   Whist vinaigrette to combine and then spoon over fillets. 

Whole Wheat Cous Cous with Lemon, Peas, and Chives

Ingredients:

2 Tbspn. Extra-virgin olive oil

½ tspn turmeric

1 cup minced onion

3 garlic cloves, minced

1 ½ cups vegetable sock

1 ¼ cups whole wheat or plan couscous

2 cups frozen petite peas, thawed

½ cup minced fresh chives

Zest and juice of 1 lemon

Kosher slat and freshly ground black pepper

1/3 cup sliced almonds, toasted (for garnish)

Directions:

1.)  Heat oil in a large heavy saucepan over medium-high heat.  Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes.  Stir in stock; bring to a boil.

2.)  Add couscous and stir to blend.   Remove saucepan from heat; cover and let stand 10 minutes.  

3.)  Stir in peas, chives, and lemon zest and juice.  Season to taste with salt and pepper.

4.) Transfer couscous to a serving bowl, garnish with almonds and serve. 

Kalamata Olive Stuffed Mushrooms

Ingredients:

4 large Portobello mushrooms (cleaned, fans removed)

2 tspn olive oil

1 ½ Tbspn balsamic vinegar

¼ tspn Kosher salt

½ tspn freshly ground black pepper, divided

1 ½ cups chopped tomato

1/3 cup chopped kalamata olives

1 cup fresh whole-grain breadcrumbs

½ cup (4 ounces) shreeded mozzarella cheese

¼ cup chopped fresh chives

Directions:

1. Preheat oven to 400°.

2. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.

3. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.

4. Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.

Mango Lasi Drinks

Ingredients:

1 cup plain yogurt

½ cup almond milk (regular or soy milk can be substituted)

1 cup chopped mango

4 tspn of agave, to taste

A dash of ground cardamom (optional)

Directions:

Place mango, yogurt, milk, agave and cardamom into a blender and blend for two minutes.  Pour into individual glasses and serve.   Sprinkle cardamom on top to garnish. 

Rosh Hashanah Apple Picking at Eckerts Farms

Tractor ride to the orchards

Our local St. Louis Eckerts Farm has just opened up their apple harveting season this past weekend -  the perfect time to hand pick the freshest, crunchiest apples for Rosh Hashanah.   The "Honey Crisp" variety of apples are the first to ripen on Eckerts's orchards, but the Jonathan, Jonagold, Golden Delicious, and others are just about ready to pick as well.

The perfect "honey crisp apple".  The lady bug also agrees

After our short tractor ride to the orchard site, our children each grabbed a small Eckerts's draw string bag and we chose a row of trees to start our apple hunt.   My husband briefly instructed the children and how to find the "perfect apple" - one that feels firm, has a fair amount of red around it's whole body, and of course has no obvious blemishes, worm holes, or other imperfections.   Those instructions were easy enough to follow and my children were able to easily access hundreds of blossoming honey crisps.   Walking through the rows of orchards and seeing the trees filled with round, ripe apples was an incredible vision.   There was a palpable sense of Hashem's bountiful kindness and generosity in every direction.   It was a reminder of G-d's constant love and chesed. 

Apple picking at any age.

After weighing and purchasing our bags of apples, we decided how many we would keep for our own family and which we were giving out as gifts.    Then, we all chose one of the many perfect apples we picked, cleaned it off with our bottled water and took a giant bite.  K'runch.   Unbelievably delicious!  I might even suggest that these apples were so sweet, that honey may be overkill this holiday season!

Freshly picked apples will stay great for many weeks if they are refrigerated in their own space without any other types of fruits and vegetables mixed in the same container.   Make sure to remove the "bad apples" first, because they can easily contaminate the other good ones.    I don't expect any of these apples to outdate the Rosh Hashanah holiday since these guys have big plans.   In addition to slicing and sprinkling them with honey, I also plan on making unsweetened apple sauce as well as a few cranberry apple tortes, a family favorite.   I enclosed the recipes below for others to prepare and enjoy for Rosh Hashanah or any other time of the year.  

Eckerts Millstadt Farm

I hope everyone has the opportunity to go apple picking if not this year, but in the near future.   To find out more about your local harvesting farms, click here to find out more.   Also, if you are a local St. Louis native, find out more about Eckerts ripening schedule for harvesting dates and times.   The short trip outside the city is well worth your visit.  

Shanah Tova!   May you and your family be written and sealed in the Book of Life.

Cranberry-Apple Torte (Adapted from Susie Fishbein's "Kosher by Design")

Ingredients:

1 cup of white whole wheat flour
1 cup of all-purpose flour
1 1/2 cups of oatmeal
1/4 cup of brown sugar or agave
1 1/2 sticks of parve butter
2 teaspoons of cinnamon

Filling:
4 Cortland apples, peeled and cut into small chunks
1 (16-ounce) can whole berry cranberry sauce
2 tablespoons all-purpose flour, sifted

Preheat oven to 375 degrees.   Heavily coat a 9-inch springform pan with nonstick spray; set aside.  In a large bowl, mix the 2 cups of flour, brown sugar, oats, parve butter and cinnamon.   Reserve 1 1/2 cups of this mixture.   Press the remainder into the prepared pan and halfway up the sides with the palm of your hand.

In a medium bowl, combine the apples, cranberry sauce, and 2 tablespoons flour.  Mix with a spoon.   Pour the apple mixture into crust.   Sprinkle the reserved oat mixture over the top.   Use the back of a spoon to gently press the oats so that they evenly cover the top and meet the crust that is coming up the sides, this is what will enclose the filling.  Bake for 40 minutes until brown on top.


Directions:

Home-made applesauce:  (A recipe passed down from the Hermelin cookbook - thank you Safta Linda)

Ingredients:


3 lbs of Jonathan apples, or other variety (about 9-10 apples) - quartered, cored and thinly slice with peel
4 tablespoons of lemon juice
Optional - 1/4 cup of brown sugar, agave, or pure honey


Directions:

Quarter, core, and thinly slice three pounds of Jonathan apples into the bottom of a large pot with about 3 tablespoons of water added, just to coat the bottom of the pot.

After a few of the apples have been sliced, squeeze some lemon juice on them to prevent any browning.  Repeat after all the apples have been sliced.

(If you want apple sauce sweetened, sprinkle about 1/4 cup of brown sugar, agave, or raw honey on the apples and mix.)

Simmer the apples, stirring occasionally, until the apples are soft, about 40 minutes.   Periodically check to replenish water if necessary.

Grind the cooked apples in a food mill over a bowl.

Chill and serve.

Raw Honey for a Sweet and Healthy New Year!

Can one word signify Rosh Hashanah better then the word honey, devash?   Honey is a major symbolic food during the Yomim Tovim as we dip fresh apples and round challahs into honey to signify blessings for a sweet, New Year as well as eat honey on Shavuot as way to equate Torah with the sweetness of devash.    
But, in addition to the sugar-coated symbolisms, honey may provide even broader meanings that can be applied to the Yomim Tovim as well. 

As we all know, honey is a sweet food made by bees using nectar from flowers.  Rabbi Aharon Levin writes in his Sefer Drash ViHalyun,  “Bees are fascinating creatures. They possess many commendable traits. Examples include their unique sense of mission displayed in their lifelong construction of the beehive. Within the chaos of construction we find an extremely orderly division of labor… In summation the bee is a symbol of mission, discipline, respect and unity.” 

            Like the bee, the Jewish people also carry a unique mission of elevating and bringing kedusha into the world by foremost recognizing Hashem’s Malchos or Kingship.   Our constant awareness of Hashem’s Chochmah and Chesed, the incredible wonders he creates and sustains the world actualizes His Sovereignty of all things.   Each of us, like a worker bee, fastidiously performs ahavas, yiras and avodas Hashem through Torah and mitzvot.   Through our recognition and appreciation of Hashem’s Malchos, we help provide the sustenance, the sweet honey, to help lift the world into holiness and the coming of the Moshiach.  
Bringing home the sweetness:

            Bring sweetness and good health onto your Yom Tov table with raw honey!   Pure honey also known as raw honey is honey that has not been heated, pasteurized or processed in any way.   The differences between raw honey and processed honey are substantial and eating processed honey is equivalent to and just as unhealthy as eating table sugar because all of the honey’s natural vitamins, minerals, enzymes, and other important phytonutrients are removed in this process of pasteurization.   Raw honey, on the other hand, is transferred directly from the hive to your honey jar without any processing in between, so it retains all the good components that make honey so medicinal. Raw honey can have anti-inflammatory, antibacterial, antiviral, and antifungal properties, and in fact, I use honey on my children’s cuts before applying a band-aid to not only stop the bleeding, but prevent any potential infection.    When selecting a honey for you and your family make sure “raw” or “unpasteurized” honey is on the label.   Don’t be surprised by it’s appearance as it will not resemble the pasteurized, golden, liquid honey!  (Check out these great tips when cooking with raw honey.)  

When honey is transferred from the hive to the jar, it is in a liquid form; however, within a few weeks it will become solid at room temperature and often looks mirky or milky.   Also it is best to purchase honey from one country of origin, for instance, 100% Canadian rather then from a mixture of Asian and other foreign countries.    Please remember that although raw honey is a fantastic remedy and great addition to the pantry, it is not safe to consume for children under one years of age.  Raw honey may contain C. botulinium spores that infants do not yet have the ability to digest, meaning if they consume raw honey they could potentially develop botulism.   Below you will find a variety of delicious recipes that use pure honey and other forms of devash to create savory Yom Tov meals.   These dishes will not only taste delicious but also have a ton of great nutritious properties!  Also, you will find your guests buzzing for more!   Shana Tova.   May you and your family be sealed in the Book of Life.  Daniela Hermelin, M.D.

Yomim Tovim Menu:

Summer Minestrone Soup

Honey Lemon Salad

Honey Mustard Chicken with Apples

Nutty Wild Rice

Roasted Romanesco Broccoli with Dates and Pine Nuts

Date Nut Spiced Bread with Parve Vanilla Ice cream

Summer Minestrone Soup

Ingredients:

3 tablespoons of olive oil
1 white onion, chopped
3 cloves garlic, minced
3 carrots, peeled and chopped
1 yellow squash, sliced and quartered
1 zucchini, sliced and quartered
Dried oregano
Chopped fresh basil
Salt
Pepper
6 cups of chicken or vegetable stock, heated
8 ounces pasta shells
2 tomatoes, diced
1 head of Romanesco broccoli or regular broccoli

Directions:

In a soup pot add olive and saute onion and garlic.   Add carrots and cook until tender, about 10 minutes.  Add squash and zucchini.  Season with oregano, basil, salt, and pepper.  Add hot chicken or vegetable stock and bring to a simmer.  Add pasta, tomatoes and broccoli.  Simmer until pasta is cooked through.   

Honey Lemon Salad

Ingredients:

5 ounces English cucumber, halved lengthwise and thinly sliced
5 ounces red leaf lettuce, washed and torn into bite-size pieces
1 tablespoon canola oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
1 teaspoon lightly packed lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions
Combine cucumber and lettuce in a bowl and, using clean hands, toss to mix thoroughly.

Mix remaining ingredients in a small jar with a tight-fitting lid, close, and shake until well combined. Pour over greens and toss until lettuce is well coated with dressing. Taste and adjust seasoning, as desired. Serve immediately.

Honey Mustard Chicken with Apples

Ingredients:

8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 large onion, cut into large chunks

2 cooking apples (such as Cortland), cut into chunks

1 cup low-sodium chicken broth

2 to 3 tablespoons honey mustard

1 1/2 teaspoons parve butter, softened

1 tablespoon all-purpose flour

1 to 2 tablespoons roughly chopped fresh parsley

Directions:

Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.

Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.

Mix the parve butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

Nutty Wild Rice

Ingredients:  

1 (8-ounce) package wild rice

Chicken stock

1 tablespoon olive oil

1/2 cup toasted, skinless, chopped hazelnuts

1 tablespoon chopped fresh parsley leaves

Salt

Freshly ground black pepper

Directions:  

Cook the rice according to package directions, using chicken stock instead of water, and adding 1 tablespoon of olive oil to the stock. When all the liquid has been absorbed, remove from the heat and let rest for at least 10 minutes. Fluff with a fork and add the nuts and parsley. Season to taste, as necessary.

Roasted Romanesco Cauliflower with Dates and Pine Nuts

Ingredients:

1 large head Romanesco broccoli or cauliflower, cut into florets (about 8 cups)

Kosher salt and freshly cracked black pepper, to taste

4 tablespoons olive oil

1/3 cup pine nuts

1 clove garlic, minced

1/2 cup pitted Medjool dates, coarsely chopped

Directions

Preheat the oven to 425 degrees F.

Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.

Put the olive oil in a small skillet over medium-low heat. Add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.

Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.

Date Nut Bread

Ingredients:

2 cups coarsely chopped dates (10 ounces pitted)

1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)

4 tablespoons (1/2 stick) parve butter, at room temperature

3/4 cup light brown sugar, lightly packed

1 extra-large egg

1 teaspoon pure vanilla extract

1 tablespoon grated orange zest (2 oranges)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon kosher salt

3/4 cup freshly squeezed orange juice (3 oranges)

3/4 cup coarsely chopped pecans (3 ounces)

Directions:

Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.

Combine the dates and amaretto liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.

In the bowl of an electric mixer fitted with the paddle attachment, beat the parve butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.