April 2012 Recipes
Ham and Cheese Crepes
Think beyond the cereal bowl
Makes: 8 crepes
- 3 eggs
- Pinch of salt
- 1 cup low-fat milk
- 3/4 cup flour
- 1/4 cup melted butter
- Canola oil, as needed
- 1/2 cup low-fat diced ham
- 1/2 cup diced tomatoes
- 1 cup grated Gruyere cheese
- Steamed baby carrots
- Mustard for dipping
1. Whisk eggs, salt, milk, and flour. Stir in butter; let batter rest 10 minutes. Spread 1/4 cup batter into a heated, oiled nonstick skillet. Cook for 2 minutes, until golden brown. Flip; cook other side. Repeat with rest of batter, stacking the crepes in between pieces of wax or parchment paper.
2. Preheat oven to 350 degrees F. Fill crepes with ham, tomatoes, and cheese and roll up. Bake on lightly oiled pan for about 5 minutes, until the cheese melts. Serve with the carrots and mustard dip.
Berry Twist Bread
- 1/3 cup seedless raspberry jam
- 2 tablespoons blanched slivered almonds, coarsely chopped
- 1 egg white
1. Dough: Heat milk, sugar, butter and salt in small saucepan just until bubbles start to appear around edge of pan. Let cool 30 minutes.
2. Sprinkle yeast over the warm water in large bowl; stir to dissolve. Add milk mixture, eggs, 1-1/4 cups flour. Beat 3 minutes on medium-low until smooth, scraping down side of bowl. With wooden spoon, stir in about 3 cups flour to form dough.
3. Turn dough out onto floured surface. Knead dough until smooth and elastic, 3 to 5 minutes, adding more flour as needed to prevent sticking. Place dough in large oiled bowl, turning to coat. Cover with lightly oiled piece of waxed paper. Let rise in warm place, away from drafts, until doubled, 1 hour.
4. Punch dough down. Put on floured surface; cover; let rest 15 minutes.
5. Lightly coat 18 x 13-inch baking sheet with nonstick cooking spray.
6. Filling: Roll dough into 14-inch square. Brush with jam, leaving 1/2-inch border. Sprinkle with almonds.
7. Beginning with one edge, roll dough up, jelly-roll style. Carefully transfer to prepared baking sheet, seam side down; reshape into 14-inch roll. Cut roll in half lengthwise. With cut sides facing up, and beginning in middle and working to one end, loosely cross strips back and forth, keeping cut sides up as much as possible; pinch ends to seal. Repeat with other half of loaf. Cover with lightly oiled piece of waxed paper. Let rise in warm place, away from drafts, until doubled, 30 to 45 minutes.
8. To bake, heat oven to 350 degrees F.
9. Glaze: Lightly beat egg white in small bowl. Brush over top of bread.
10. Bake in 350 degrees F oven 30 to 35 minutes or until lightly golden and loaf sounds hollow when lightly tapped on bottom (if bread starts to get too dark, cover loosely with foil). Remove to wire rack to cool completely.
Tuna & White Bean Wraps
Between the kidney beans (that help fight cholesterol), tuna (a rich source of omega-3 fatty acids), and tomato (a fruit containing antioxidants), this wrap packs a healthy punch.
2 tablespoons lemon juice
3 tablespoons minced red onion
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 19 ounce cans cannellini beans, rinsed, drained and coarsely mashed
2 6 ounce cans tuna packed in olive oil, drained
1 cup cherry tomatoes, sliced
1/4 cup minced fresh parsley
6 tomato & basil, plain or spinach tortilla wraps
Carrot and cucumber sticks, for serving
1. In a small bowl, combine lemon juice, red onion, salt and black pepper. Whisk in olive oil; set aside.
2. Place beans, tuna, tomatoes and parsley in a large bowl. Pour dressing over bean and tuna mixture; stir gently.
3. Place 3/4 cup bean mixture on one side of 1 tortilla and tightly roll the wrap. Cut in half on the diagonal. Repeat with remaining ingredients; Serve with carrot and cucumber.
Fabulous Matzo Ball Soup
Yield 10 servings
- 2 (10 ounce) packages matzo crackers
- 1/2 cup butter
- 6 eggs
- salt and pepper to taste
- 3 tablespoons minced fresh parsley
- 2 onions, minced
- 5 ounces matzo meal
1. Bring a large pot of lightly salted water to a boil.
2. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
3. Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
4. Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
5. In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.
Yield 12 rolls
2 cups matzo meal
1/2 teaspoon salt
1/2 teaspoon white sugar
1 cup water
1/2 cup vegetable oil
2. In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
3. Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
4. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
5. Bake at 375 degrees F (190 degrees C) for 50 minutes.
Passover Zucchini-Stuffed Chicken
Yield 8 servings
- 8 bone-in chicken breast halves, with skin
- 2 zucchinis, shredded
- 3 cups matzo farfel
- 2 eggs, beaten
- 2 tablespoons chicken bouillon powder
- 1 onion, chopped
- salt and pepper to taste
- 1 dash garlic powder
- 1 dash onion powder
1. Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
2. Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
3. In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
4. Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.
Raisin Farfel Kugel
Yield 6 servings
- 2 cups farfel
- 6 eggs, beaten
- 1/2 cup raisins
- 1/2 teaspoon salt
- 1 cup white sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons butter
2. Soak farfel in water 10 minutes. Drain.
3. Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish.
4. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
Peeps Sunflower Cake
- 1 package (18-1/4 ounces) yellow cake mix
- 2 cans (16 ounces each) chocolate frosting
- 19 yellow chick Peeps marshmellow candies
- 1-1/2 cups semisweet chocolate chips
1. Prepare and bake cake according to package directions, using two greased and waxed paper-lined 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.
2. Level tops of cakes. Spread frosting between layers and over the top and sides of cake.
3. Without separating Peeps and curving slightly to fit, arrange chicks around edge of cake for sunflower petals. For sunflower seeds, arrange chocolate chips in center of cake. Yield: 12 servings.
Citrus Pound Cake
- 2 cups sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (8 ounces) lemon yogurt
- 1-1/2 cups confectioners' sugar
- 2 to 3 tablespoons lemon juice
- 2 tablespoons finely chopped candied lemon peel
- 2 tablespoons finely chopped candied orange peel
1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon peel and orange peel. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel. Yield: 12 servings.