“There is no love sincerer than the love of food.” ~ George Bernard Shaw

Vegetable Barley Soup – Perfect for the cold Winter weather!

INGREDIENTS:

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

DIRECTIONS:

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for about 90 minutes.

**The soup will be very thick. You may adjust by adding more broth or less barley if desired.**

Remove bay leaves before serving.

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My Kosher Version of Candied Bacon

INGREDIENTS:

1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons maple syrup
ground black pepper to taste
1/2 pound Pastrami

DIRECTIONS:

Preheat oven to 350 degrees.
Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
Place Pastrami slices on cooling rack set over a baking sheet.
Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
Remove pastrami and brush both sides with brown sugar mixture. Return to the oven and bake another 5 minutes.
Repeat basting every 5 minutes until pastrami is browned and crisp.

Pesto Pasta

INGREDIENTS:

1 Box of Pasta – Penne or Spirals
1 Cup Fresh Basil
1/3 Cup Almonds – Plain or Roasted
1/2 Cup Olive Oil
1 Garlic Clove
1-2 tsp Lemon Juice
1 tsp Salt
1 tsp Pepper

DIRECTIONS:

  1. Cook the Pasta
  2. In a blender, blend the Basil, Almonds, Garlic Clove until finely chopped.
  3. Add the Olive Oil, Lemon Juice, Salt and Pepper and blend until smooth.
  4. Once the pasta is ready and cooled off, add the pesto sauce and mix until all the pasta is fully covered.

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My Homemade BBQ Sauce

Ingredients:

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Directions:

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for about 30-40 minutes.

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Honey Balsamic Vinaigrette

1/2 cup balsamic vinegar

1 tablespoon soy sauce

3 tablespoons honey

1 tablespoon white sugar

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

2/3 cup extra-virgin olive oil

Spinach

Strawberries, sliced

Beef Brisket with Mop Sauce

Ingredients:

1/2 cup water

1/4 cup cider vinegar

1/4 cup Worcestershire sauce

1/4 cup ketchup

1/4 cup maple syrup

2 tablespoons canola oil

2 tablespoons prepared mustard

1 fresh beef brisket

Directions:

In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally.

Remove from the heat. Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain.

Southwestern Schnitzel Sandwiches – AMAZING!

INGREDIENTS:

  • Oil, for frying
  • Chicken Breast, pounded or thinly sliced
  • Mayonnaise
  • BBQ Sauce
  • Breadcrumbs
  • Chicken consomme, 1Tablespoon
  • Sandwich rolls
  • Lettuce
  • Tomatoes
  • Red Onion
  • Avocado
  • Ketchup
  • Pepper
  • Granulated Garlic

    DIRECTIONS:

  • Pour oil into frying pan and turn fire on medium
  • Mix together the mayo and bbq sauce until it’s well blended. As well, mix together the breadcrumbs and chicken consomme until blended
  • Dip the chicken into the mayo & bbq sauce mixture and coat both sides. Then, dip the chicken into the breadcrumbs mixture to coat both sides.
  • Fry chicken until golden brown on both sides, about 2-4 minutes per side.
  • In a separate bowl, mix together some mayo, bbq sauce, ketchup, pepper and granulated garlic. Spread this mixture onto the sliced bread/rolls, add veggies, then the chicken.
    ENJOY WHILE IT’S HOT AND FRESH!!

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