LIGHTENED UP POTATO LATKES

Potatoes are a nutritious food (fat-free, low in calories, a good source of Vitamin C, an excellent source of potassium, and a source of fiber) and that they stay that way if prepared in healthier ways. With this recipe, you can enjoy this holiday without feeling guilty -- you'll actually be eating two vegetables: potatoes and carrots.

Makes 4 servings.

2 1/2 cups shredded, unpeeled russet potatoes (about 1 lb.)
1/2 cup grated onion
1/3 cup peeled shredded carrot
1/3 cup flour
2 tablespoons snipped fresh chives
1 teaspoon kosher salt
1/4 tsp. freshly ground pepper
1 egg + 1 egg white
2 tablespoons vegetable oil, divided

Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes. Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes. Serve immediately with chunky applesauce and low-fat sour cream.

• 1 8-ounce carton mascarpone or cottage cheese
• 1 tablespoon honey
• 1 tablespoon milk
• 1/2 teaspoon finely shredded lemon peel or snipped lemon verbena
• 1/4 teaspoon anise seed, crushed
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 large egg white
• 3/4 cup milk
• 1 large egg yolk
• 2 teaspoon walnut oil or hazelnut oil
• 1 1/2 teaspoon granulated sugar
• 1/2 teaspoon vanilla
• 1 cup seedless green grapes, sliced
• 1 teaspoon powdered sugar

• 1. For filling, in a small mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel or verbena, and anise seed. Cover; set aside.
• 2. For blintzes, stir together flour and baking powder. Set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form.
• 3. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture; beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake).
• 4. Spray a nonstick griddle or skillet with nonstick cooking spray. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle.
• 5. Cook blintz pancake for 20 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz pancake onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintz pancakes. Cover and keep warm.
• 6. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold the bottom of pancake over filling. Fold in sides, then roll up. Arrange blintzes, seam-side down, on individual dessert plates. Top with grapes. Sprinkle with powdered sugar. Serve warm or at room temperature. Makes 10 to 12 servings.

Gypsy Soup

• 3-4 tbsps. olive oil
• 2 cups chopped onion
• 2 cloves crushed garlic
• 2 cups winter squash
• 1/2 cup chopped celery
• 1 cup chopped, fresh or canned tomatoes
• 3/4 cup chopped sweet peppers
• 1 cup sweet potatoes and or winter squash
• 1 1/2 cups cooked chickpeas
• 3 cups stock or water
• 2 tsps. paprika
• 1 tsp. tumeric
• 1 tsp. basil
• 1 tsp. salt
• dash of cinnamon
• dash of cayenne
• 1 bay leaf
• 1 tbsp. tamari

Cook the chickpeas (after checking) for a few hours before you use them into the soup. In a soup kettle filled water, throw in onions, garlic, celery and sweet potatoes, and seasonings. Simmer, covered, 15 minutes. Add remaining vegetables and chickpeas, simmer another 30 minutes or so - until all the vegetables are as tender as you like them.

Source: Vegetarian Times February, 1995

Yield: 4-6 servings

• 1 pound Yukon gold or russet potatoes, cooked and mashed
• 1 large egg, beaten
• 1/2 cup ricotta cheese
• 1 tablespoon whole wheat flour
• 1 tablespoon butter (or canola oil)
• 3 cups thinly sliced leeks (about 2, large), white parts only
• 2 cups thinly sliced onions (about 3 medium)
• Pinch salt
• 1 cup skim milk
• 1 egg yolk
• 1 whole egg
• 1 tablespoon unbleached white flour
• 1/2 cup nonfat sour cream
• 2 tablespoons minced fresh chives

Preheat oven to 450 degrees Fahrenheit.

With hands, combine mashed potatoes, beaten egg, ricotta cheese, and whole wheat flour; mix until a dough forms. Press dough into an 8- inch springform pan.

Bake until firm but springy, about 20 minutes. Remove from oven and let cool.

In a large skillet over medium heat, add butter or oil, leeks, onions and salt. Saute until leeks and onions are very soft, about 15 minutes.

In a mixing bowl, beat together milk, egg yolk, egg, and unbleached flour until there are no lumps; set aside.

(Mix sour cream and chives; do next step as one.)

Spread sour cream over baked potato crust; sprinkle chives evenly over sour cream. Arrange leek mixture over sour cream. Pour in egg mixture. Bake until set, about 50 minutes. (If the top starts to brown before egg mixture has set, cover loosely with foil.)

Note: This is definitely not a weeknight dinner. However, it's easy to make while you're doing other things. Nothing ever requires urgent attention.

• 2 1/2 quarts water
• 3 to 4 pound chicken, cut up and skinned
• 5 carrots
• 4 stalks celery
• 2 small onions
• 1 bay leaf
• 4 juniper berries
• 1/4 teaspoon whole peppercorns
• 2 teaspoon basil
• 1 teaspoon salt

DUMPLINGS:

• 1 1/2 cup flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup chopped parsley
• 1 tablespoon minced chives
• 3 tablespoon margarine
• 2/3 cup skim milk

In a large Dutch oven, combine water, chicken, 2 quartered carrots, 1 stalk celery quartered, 1 onion peeled and quartered. Add seasonings, bring to boil. Reduce heat and simmer 45 minutes.

Remove vegetables and puree in food processor. Add this to Dutch oven along with remaining vegetables, sliced thinly. Bring to boil.

Combine ingredients for dumplings. Drop tablespoons of batter into boiling broth. Reduce heat to simmer. Cover for 20 minutes. Do not peek. Remove bay leaf.

Captivating Coconut Cake

Batter

1 Cup sugar
2 eggs
1 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
2 Tbs butter, melted
1tsp vanilla

Topping

1/3 cup brown sugar
3 Tbs butter
2 Tbs milk
1/2 cup flaked coconut

Preheat oven to 350F

In a large bowl, using an electric or hand held mixer, blend sugar and eggs. Add flour, baking powder, salt, milk melted butter and vanilla. Mix Well. Pour into a greased 8 x 8 inch pan. Bake for ˝ hour.

When cake is almost done, combine brown sugar, butter and milk in a saucepan. Bring to a boil. Simmer for 2 minutes, stirring often. Remove cake from oven. Pour topping mixture over cake. Sprinkle with coconut. Return to oven. Bake for an additional 5 minutes, or until coconut is browned.

Simply Sensational Chocolate Cake

Cake

2 cups sugar
1 3/4 cups all purpose flour
3/4 cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tsp salt
2 eggs
1 cup soy milk (or 1/2 cup water and 1/2 cup soy milk)
2 tsp vanilla
1/2 oil
1 cup boiling water

Glaze

2 cups icing sugar
2 Tbs corn syrup
3-4 Tbs pareve milk
1oz semi sweet chocolate, melted

Preheat oven to 350F

In a large mixing bowl, combine sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix by hand. Add eggs, milk, vanilla and oil. Mix. Add boiling water and continue mixing. Batter will be loose. Pour into a greased and floured bundt pan . Bake for 30-35 minutes until toothpick comes out clean. Cool.

In another bowl, stir sugar, syrup and milk until smooth. Turn cake onto a baking sheet, pour glaze over cake to cover completely. Drizzle melted chocolate over cake. Transfer cake to a serving platter.

1 (5 to 6-pound) whole roasting chicken, cut into serving pieces 2 teaspoons salt 1 teaspoon ground cinnamon 1/2 teaspoon freshly ground black pepper 12-ounces dried apricots 4 to 5 tart green apples, cored and sliced with peel 1 cup apple juice

1. Preheat oven to 300*F (150*C).
2. Combine the salt, cinnamon and pepper and coat the chicken pieces with the mixture.
3. Scatter the apricots and apple slices in the bottom of a roasting pan. Place the seasoned chicken atop the fruit and pour the apple juice over the fruit. Cover tightly with foil and bake for 1 1/2 to 2 hours or until bird is tender. Remove foil the last 1/2 hour for the bird to brown nicely, basting once or twice, if needed.

Serves: 6 to 8.

• 3 whole eggs
• 3 yolks
• 1 cup Sugar
• 3/4 cup lemon juice
• 2 tablespoon lemon zest
• pinch Salt
• 6 tablespoon margarine; cubed

BLUEBERRY AND STRAWBERRY PIE

This simple dessert of sliced strawberries arranged over fresh blueberries in a prebaked pie shell always comes out picture perfect. The berries mixed with melted fruit spread, which sweetens and glazes them, are ready in mere minutes. Because the fruit is uncooked, it provides maximum health benefits.

1 cup wild blueberry fruit spread
1/4 tsp. ground cinnamon
1˝ pints fresh blueberries
1˝ tsp. grated lemon zest
1 9-inch prebaked pie shell
Ľ cup strawberry fruit spread
6 to 8 large strawberries, hulled and cut vertically into 1/4-inch slices

In a medium saucepan, melt the blueberry spread with the cinnamon over medium heat. Off the heat, mix in the blueberries and lemon zest until the berries are coated. Spoon the berries into the crust.

Melt the strawberry spread in a small pot over medium heat. Mix the strawberries into the melted spread to coat them. Using a fork, arrange the glazed strawberries in a ring on top of the blueberry filling, placing them with the wide against the edge of the crust and the point inward. Form an 8-pointed star in the centre, with 4 slices pointing outward and add 4 smaller ones arranged on top of them. Serve within 1 hour of filling. Makes 6 servings.

Per serving: 310 calories, 3 g saturated fat, 2 g protein, 61 g carbohydrates, 2 g fibre.

PAN-SEARED SUMMER SQUASH

Pan-searing the squash caramelizes it and produces a nice crust. The sugars become concentrated and the juices are locked in. You can use the same technique with eggplant slices and onion rings.

2 pounds summer squash, sliced 1/2-inch thick
2 tbsp. freshly squeezed lemon juice
2 tbsp. fresh mint, torn into pieces
2 garlic cloves, finely chopped
1 tsp. coarse sea salt or kosher salt, plus additional salt to taste
1/2 tsp. crushed red pepper flakes
3 tbsp. extra-virgin olive oil
freshly milled black pepper

Warm a large heavy skillet, griddle or grill pan over medium heat. Arrange the squash in a single layer and sear until speckled with brown and beginning to blacken, about 5 minutes. Flip the squash and cook for 4 to 5
minutes more. Repeat with remaining squash.

In a serving bowl, combine the lemon juice, mint, garlic, salt and red pepper flakes and let marinate for 5 minutes. Whisk in the oil.

Transfer the seared squash to the bowl, toss to coat with the dressing, and let rest for about 5 minutes. Season with additional salt and pepper and serve.

Yields 4 servings.

Dried legumes are beans, peas and lentils. They are a very good source of protein and quite inexpensive. I began learning about legumes in making soup. They make some of the best soups. Beans, peas and lentils can be used as a main dish themselves. To enhance them, you can make it a diary dish by adding cheese, or go the opposite direction and add meat.

For extra flavor, more substance and nutrition, dried legumes should be soaked for several hours before cooking or they may be brought to a boil and then soaked for one hour. This will enable you to check them more easily for bugs as well as preparing the legumes for proper cooking. Cook them slowly so that the skins don't break.

This week I'm concentrating on lentils. Lentils are very versatile. They may be substituted for peas and beans in most recipes. They come in orange or green. The red ones are more tender and savory. Be careful not to overcook them. Let's get cooking.

Lentil Salad with Couscous

• 1 cup green lentils
• 3 tbsps. wine
• 11/2 cups water
• 1 cup couscous (see it doesn't look Jewish)
• 1/2 tsp. salt
• 1/4 cup oil
• 2 large cloves garlic, minced and mashed with 1/4 tsp. salt
• 1/2 cup chopped fresh mint leaves
• 1 bunch parsley, chopped
• 2 cups cherry tomatoes, halved
• 1/4 lb. white cheese, crumbled
• vinegar
• more salt, and pepper, to taste

Simmer lentils in water until tender, 15 minutes, then drain. Add 1 tbsp. vinegar, salt and pepper to taste, stirring occasionally.

In a sauce pan, bring water to boil, add couscous and salt. Remove from heat, cover couscous 5 minutes. Fluff and transfer. Stir in 1 tbsp. oil and cool while stirring.

In a small bowl, whisk together garlic, 2 tbsps. vinegar, salt and pepper to taste. Stir lentils and dressing into couscous. Chill before serving. Stir in remaining season with salt and pepper.

*     *     *

Green Lentils with Carrots and Onions

• 20 ozs. of onions
• 3 tbsps. margarine
• 2 large carrots, sliced
• 5 cloves of garlic, chopped
• 2 tsps. salt
• 1/2 tsp. white pepper
• 1 tsp. thyme
• 3 bay leaves
• 2 cups green lentils
• 5 cups water
• 1/2 cup chopped parsley

Heat margarine. Saute onions, carrots, garlic, salt, pepper, thyme and bay leaves. Stir occasionally until soft.

Add lentils and water. Bring to a boil. Reduce heat and simmer partially covered until lentils are soft, 15 minutes. Transfer lentils to a serving dish. Decorate.

Marty requested this be posted, today 

.

Wendy Baker of New York, also loves eggplant. She is always aware of the carbs in recipes as she is diabetic and experiments to create recipes that are diabetic-friendly.

I met Wendy through the Jewish-food list and many of her recipes appear in their archives (http://www.jewishfood-list.com/). Wendy wasn’t able to provide exact quantities, but she shared two simple recipes that are simple, quick and guilt-free. Enjoy...

 [ send green star]

Marty requested that this be posted. today...

sponge cake

This easy sponge cake comes from Julie Weisman, who works for www.shalomboston.com and comes from a family of great cooks. This delicious cake has only five ingredients and doesn't require separating the eggs. If you have a heavy-duty stand mixer that will beat on its own, this recipe is a snap to prepare.

Julie says "This marble cake is a staple in our house during Passover. We eat it for breakfast and the kids take a piece for lunch. I make at least four cakes during the eight days of the holiday. I got the recipe from my mother; I do not know where she found it. It is one of the food items my family most associates with Passover."

8 eggs
2 cups sugar
1 cup cake meal
2 tbsp. potato starch
2 ounces bittersweet chocolate (Julie uses the "Elite" brand)

Preheat the oven to 350°F.

Beat the eggs and sugar on high speed for 15 minutes. (Use speed #8 on Kitchen-Aid mixer.) Add the cake meal and potato starch, beating at the lowest speed until mixed in. Melt the chocolate (you can melt it while beating the eggs and sugar). Pour 3/4 of the batter into an ungreased 10-inch tube pan. Add the melted chocolate to the remaining 1/4 of the batter and stir until evenly mixed. Spoon the chocolate batter into the pan and swirl it through with a knife.

Bake for 50 to 55 minutes. Immediately hang tube pan upside down on a long-necked bottle and let cool.

Makes 12 servings

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Seasoned Maple Syrup.

Makes 4 servings. Garnish with roasted nuts, fresh fruit and syrup.

Variations: Press a few thin banana slices into each pancake just after pouring batter onto griddle.
Tips: Stir batter just before pouring each batch. The very last batch may lose some air and result in thinner flapjacks.

SEASONED MAPLE SYRUP

1 cup pure maple syrup
2 cinnamon sticks
1/2 tsp. nutmeg, freshly grated
1/2 cup chopped walnuts
1 medium pear, peeled and coarsely chopped (core removed)
1/4 tsp. pure vanilla extract

In a medium saucepan, mix all ingredients together. Simmer over low-medium heat for 5 to 10 minutes, or until needed.

Makes 4 servings.

Variations: Use chopped apples, bananas and/or raisins instead of (or in addition to) the pear.
Tips: Avoid overly ripe fruit because it may disintegrate or turn mushy when heated.

QUINOA STUFFED ACORN SQUASH (Pareve)

2 large acorn squash, halved and seeded
1/4 cup olive oil

1. Preheat oven to 350°F. Grease 9 x 13-inch pan.

2. Prepare Fruited Quinoa Primavera.

3. Cut 1/2-inch off bottoms of squash. Brush inside with oil.

4. Stuff each half generously with quinoa mixture and place in pan. Cover and bake 45 minutes or until squash is tender.

Yield: 4 servings.

Thank you Chef Marty...these foods bring back memories...and they are soooo good...thank you again  

I am going to make matza balls today sometime..and I haven't had them in a while..so it will be a treat.

Hugs, Jandi

 [ send green star]

FRUITED QUINOA PRIMAVERA (Non-Gbrochts, Pareve)

This "spring style" Italian dish combines the classic primavera veggies with apricots and cranberries mixed with quinoa (keenwa), a creamy white grain. This South American product has a light texture and delicate flavor.

2 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 cup quinoa
3 tablespoons olive oil, divided
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1/2 cup sliced mushrooms
1 small red onion, thinly sliced
2 garlic cloves, minced
1 tablespoon lemon juice
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Salt and pepper to taste

1. Bring broth, bay leaf and salt to boil in soup pot.

2. Add quinoa and return to boil, cover, reduce heat and simmer 20 minutes or until quinoa absorbs liquid. Remove from heat, discard bay leaf and cool.

3. Heat 2 tablespoons oil in large skillet and sauté vegetables until lightly browned. Add to quinoa.

4. Drizzle remaining oil and lemon juice over mixture. Stir in dried fruit, herbs, salt and pepper.

Yield: 4 to 6 servings.

MOROCCAN MASHED POTATO CASSEROLE (BATATA BIL FIRAN) Pareve

2 pounds unpeeled baking (russet) potatoes, scrubbed
2 teaspoons table salt or 4 teaspoons kosher salt
3 tablespoons vegetable oil
3 onions, chopped
1 to 2 cloves garlic, mashed (optional)
6 large eggs
About 1/2 teaspoon ground white or black pepper
1/4 teaspoon ground turmeric
1 carrot, diced and cooked until tender
4 scallions, sliced
1/3 cup chopped fresh parsley or cilantro

1. Put the potatoes in a large pot and add cold water to cover by 1 inch and 1 teaspoon of the table salt or 2 teaspoons of the kosher salt. Bring to a low boil, reduce the heat to medium-low, and simmer, uncovered, until fork-tender, about 25 minutes. Drain. Peel the potatoes and, while still warm, run them through a food mill or ricer. Or, return the peeled potatoes to the warm cooking pot and mash with a potato masher, heavy whisk, or pastry blender over low heat, being careful not to over-mix.

2. Preheat the oven to 350°F.

3. In a large skillet, heat the oil over medium heat. Add the onions and sauté until lightly golden, about 15 minutes. If using, add the garlic and sauté for 1 minute.

4. Beat the eggs into the potatoes, one at a time. Stir in the remaining salt, the pepper, and turmeric. Add the onions, carrot, scallions, and parsley.

5. Generously oil a shallow 8-cup baking dish, such as 8-inch square and 7- by 11-inches, then heat in the oven until hot, about 3 minutes. Carefully spoon the potato mixture into the baking dish. Bake until golden and set, about 50 minutes. Serve warm or at room temperature.

Makes 6 to 8 servings.

DAIRY POTATO CASSEROLE: Reduce the eggs to 2 and add 1 cup (8 ounces) cream cheese or 1 cup sour cream, or 3/4 cup (6 ounces) cream cheese and 1/2 cup (2 ounces) grated Parmesan cheese. Bake the casserole for about 40 minutes, sprinkle with 1/2 cup grated Parmesan or shredded Cheddar cheese, and continue baking for about 10 minutes.

Dairy Yukon Potato Tart

1/4 cup olive oil
2 small onions, thinly sliced
1 handful of kosher parve bacon bits [optional]
Frozen flaky puff pastry
Salt and freshly ground pepper
1/3 cup (packed) grated cheese
3 Yukon Gold or red potatoes, thinly sliced
1/2 tsp. minced rosemary
1 large egg yolk mixed with ˝ tsp. water

Preheat the oven to 450ş F. In a large skillet, heat 2 tbsps. of the oil. Add the onions and cook over moderately high heat, stirring, until softened and lightly browned, about 5 minutes. Transfer to paper towels and blot dry.

On a lightly floured sheet of parchment paper, roll out the flaky puff pastry to a 13-inch round. Transfer the pastry and parchment to a baking sheet. Spread the onions on the pastry, leaving a 1-inch border. Season with salt and pepper and sprinkle with the cheese and kosher parve bacon bits. Arrange the potato slices in a single layer on top and season with salt and pepper. Garnish with the rosemary and drizzle on the remaining 2 tbsps. of oil. Fold the edge of the pastry over onto the topping and brush the rim with the egg wash.

Bake the tart for about 20 minutes, or until the pastry is golden. Let cool slightly before serving.

Makes 4 servings.

Mini Cheesecakes 
Source: Healthy Helpings / MealLeaniYumm

Try my mini cheesecakes - they are so versatile. They're smooth and decadent tasting, yet low in fat. You can make them with Yogurt Cheese, which is fat-free and provides a wonderful creamy texture, or could also use sour cream. Enjoy!

1/4 cup no-fat sour cream (or 1/2 cup no-fat yogurt)
1 lb. (500 grams) dry cottage cheese (no-fat)
3/4 cup granulated sugar
2 eggs (or 1 egg plus 2 egg whites)
1 tbsp. lemon juice
2 tsp. cornstarch
1/2 cup reduced-sugar jam (or 1 cup fresh berries)

1. If using yogurt, place it in a strainer lined with a paper coffee filter. Place over a bowl and let drain for 3 to 4 hours. You will have 1/4 cup of Yogurt Cheese.

2. Preheat oven to 350° F. Beat cottage cheese with sugar until smooth and creamy, about 1 to 2 minutes. Add sour cream or Yogurt Cheese, eggs, lemon juice and cornstarch. Mix just until blended.

3. Line 12 muffin tins with paper baking cups. Fill 3/4 full with cheese mixture. Place muffin pan into a larger pan. Pour hot water into the larger pan to come halfway up the sides of the muffin pan. Bake at 350 degrees for 30 minutes, just until set. Cool to room temperature. Cover and chill for several hours or overnight. Top each cheesecake with a spoonful of your favorite jam. You could also use fresh blueberries, slices strawberries or raspberries.

Yield: 12 mini cheesecakes. Do not freeze. These will keep for 2 or 3 days in the refrigerator.

Nutritional Information: 117 calories per serving (with 2 tsp. jam), 1 g fat (0.3 g saturated), 38 mg cholesterol, 6 g protein, 21 g carbohydrate, 132 mg sodium, 54 mg potassium, trace iron, trace fiber, 30 mg calcium.

Praline Cheesecakes: Use firmly packed brown sugar instead of granulated sugar. Use 1 tsp. vanilla instead of lemon juice. When cool, garnish each one with a pecan half.

Passover Mini Cheesecakes: Substitute potato starch for cornstarch.

BLUEBERRY AND STRAWBERRY PIE

This simple dessert of sliced strawberries arranged over fresh blueberries in a prebaked pie shell always comes out picture perfect. The berries mixed with melted fruit spread, which sweetens and glazes them, are ready in mere minutes. Because the fruit is uncooked, it provides maximum health benefits.

1 cup wild blueberry fruit spread
1/4 tsp. ground cinnamon
1˝ pints fresh blueberries
1˝ tsp. grated lemon zest
1 9-inch prebaked pie shell
Ľ cup strawberry fruit spread
6 to 8 large strawberries, hulled and cut vertically into 1/4-inch slices

In a medium saucepan, melt the blueberry spread with the cinnamon over medium heat. Off the heat, mix in the blueberries and lemon zest until the berries are coated. Spoon the berries into the crust.

Melt the strawberry spread in a small pot over medium heat. Mix the strawberries into the melted spread to coat them. Using a fork, arrange the glazed strawberries in a ring on top of the blueberry filling, placing them with the wide against the edge of the crust and the point inward. Form an 8-pointed star in the centre, with 4 slices pointing outward and add 4 smaller ones arranged on top of them. Serve within 1 hour of filling. Makes 6 servings.

Per serving: 310 calories, 3 g saturated fat, 2 g protein, 61 g carbohydrates, 2 g fibre.

Haitian Coleslaw

• 1/4 cup mayonnaise
• 1/4 cup vegetable oil
• 1/4 cup lemon juice
• 2 tbsps. vinegar
• 2 tbsps. mustard
• 2 tbsps. fresh dill
• 1 tbsp. brown sugar
• 2 hot peppers, finely chopped (optional)
• 1 clove garlic
• 1 tsp. coriander seed
• 8 cups shredded cabbage
• 2 cups shredded carrots

Mix all ingredients except for the cabbage and carrots. Then add cabbage and carrots. Mix well. Add salt and pepper to taste. Serve cold.

Rosh Hashanah Honey Cake

This is traditionally eaten at Rosh Hashanah to express the wish that the year ahead be sweet.

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 2 eggs
• 1/2 cup oil
• 1 cup strong coffee
• 1 jigger scotch
• 3/4 cup honey
• 1/4 cup pecans, chopped

METHOD

Equipment: One 10 inch tube pan, oiled.

Preheat oven to 350°F.

Working with a whisk, combine flour, baking powder, baking soda and cinnamon. Set aside.

Lightly beat eggs in large bowl. Stir in oil, coffee, scotch and honey. Mixĺ well.

Slowly mix in flour. When mixed, beat for 5 minutes with an electric mixer.

Turn into oiled tube pan and bake in preheated 350°F oven for 40 minutes, or until a tester comes out clean.

Yield: 1 cake

Ingredients:
Torte:
8 ounces bittersweet or semisweet chocolate, chopped
1 cup (2 sticks/8 oz/226 gm) unsalted margarine, (Kosher for Passover)*
8 large egg yolks
1 cup granulated sugar
5 large egg whites

Raspberry Sauce:
2 (12-ounce) packages frozen unsweetened raspberries, thawed with juices
1 cup granulated sugar

Decoration and Garnish: (optional)
1/3 cup granulated sugar or confectioners' sugar (kosher for Passover)*
Paper doily
Fresh raspberries
Non-dairy whipped topping

Instructions:
Preheat oven to 350 degrees F/180 degrees C. Line the bottom of a round 9-inch springform pan with 2 3/4-inch-high sides with parchment paper.

Stir together the chocolate and margarine in a heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.

Using an electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended.

Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add the remaining 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.

Bake torte until crust forms on top and cake tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. If desired, decorate top of torte (see Decoration below) and garnish with fresh raspberries. Serve with Raspberry Sauce and if desired, non-dairy whipped topping.

Makes 10 servings.

Tip:
Torte can be prepared 1 day ahead. Cover with cake dome and store at room temperature.

To Make Raspberry Sauce:
Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer.

Tip:
Sauce can be made 2 days ahead. Cover and refrigerate.

Makes about 3 cups sauce.

Decoration: (optional)
If desired, grind 1/3 cup sugar in blender until fine powder forms or use confectioners' sugar that is Kosher for Passover. Place doily atop torte. Sift sugar over doily; gently remove doily.

*Where To Purchase Passover Food Items Online

Kosher for Passover Confectioners' sugar and Margarine may be purchased online at www.kosher.com.

For a crunchy fruit compote:

 Bring ingredients to a boil and cook on high heat for 7 minutes. Turn off heat and cover. Let stand overnight. In the morning, put into a jar and refrigerate. This can be frozen in an airtight container.

For a strawberry-rhubarb apple compote:

Add 11/2 cups of sliced strawberries and 1 cup of sliced rhubarb to the apples. Rhubarb is quite tart, so add sugar substitute according to taste. Blend well and refrigerate.

For cinnamon applesauce:

Add 1 tablespoon ground cinnamon to blended apples. For a beautiful crimson color, as well as additional flavor and fiber, add 1-11/2 cups frozen blueberries.

Nutrition Facts

Serving size (cup) 1/2
(oz) 2 2/3
(g) 80
Calories 34
Protein (g) 0.1
Carbs (g) 8
Fat (g) 0.2
Sat. Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 0
Calcium (mg) 5
Fiber (g) 0
Exchanges: Fruit 3/4

Fresh and Natural Applesauce

Low Carb, Fat Free / Yield: 20 servings

It's hard to go back to store-bought applesauce after tasting this delicious, refreshing dessert. The trick to this great dish is tea bags. Be daring and try a variety of different flavors.

10 medium Granny Smith apples, peeled and sliced into eighths
juice of half a lemon
dash of salt
1 teaspoon vanilla extract
3-4 flavored tea bags of your choice
water
sugar substitute, optional

for fruit compote:

use fruit of choice Place apples in a 5-quart pot. Add lemon juice, salt, vanilla, tea bags and water, covering not more than half the apples so that the end result will not be too watery. Bring to a boil. Lower heat and simmer until apples are soft. Hand-blend and mash to desired consistency. For additional sweetness, you can add sugar substitute

When blintzes are cool, roll up a few at a time and slice into ultra-thin strips. For smaller noodles, slice down the length as well. Allow noodles to dry a bit and then store in an airtight container or plastic bags. These freeze well.

For crepes (blintzes):

Use the filling of your choice (see next page) and either fold the crepe around it blintz-style (like an envelope) or roll up. The unfilled crepes freeze well, either stacked or in layers divided by wax paper.

Fillings:

You can certainly use the standard mashed-potato filling, but if you want a lower carb count and something more interesting, here are a few suggestions:

Low-carb potato:
Mix equal amounts of cooked potato with cooked cauliflower and some fried onions. Add salt to taste.

Meat:
Mix ground meat and/or chicken with fried onions and seasoning.

Apple:
Grate apples; add sugar substitute, cinnamon and ground nuts.

Nut:
Beat 1 egg white just until shiny and starting to stiffen. Add ground nuts to form a paste. Add sugar substitute, cinnamon (optional) and juice from half a lemon.

Cheese:
Mix farmer cheese with 1 beaten egg white, sugar substitute, cinnamon and vanilla flavoring.

Tip

If you're cooking for a crowd and want to save time, use a large frying pan and make extra-large crepes. Pile up cooled crepes, slicing off the sides to use for noodles. You will be left with nice-sized rectangles that can be used for folded blintzes.

Nutrition Facts

Serving size 1 crepe (Tbsps noodles) 2-3
(oz) 1
(g) 30
Calories 37
Protein (g) 3.1
Carbs (g) 0.7
Fat (g) 2.3
Sat. Fat (g) 0.6
Cholesterol (mg) 85
Sodium (mg) 37
Calcium (mg) 11
Fiber (g) 0
Exchanges: Lean protein 1/2

Passover Blintzes (Crepes) and "Noodles"

Carb Free, Low Fat / Yield: 12 crepes or 2 cups noodles

These marvelous crepes are great on Passover and all year round. Once you get the hang of it, they really are easy to make. You can also use this recipe to make kosher for Passover noodles.

INGREDIENTS

7 eggs plus 7 egg whites
11/2 tablespoons potato starch
1/2 cup water, divided
11/2 tablespoons olive oil (or walnut oil for sweet blintzes)
non-stick cooking spray
salt and pepper to taste

DIRECTIONS

Beat eggs and egg whites together with salt and set aside. Mix potato starch with part of the water to form a smooth paste. Add the rest of the water and beaten eggs and mix well. Add remaining ingredients and mix well again. (A blender or food processor is handy for mixing the batter, but be careful to mix just until blended. Overmixing will create a foam that must be removed, or it will affect the texture of the finished crepes.) Transfer batter to a pitcher that is wide enough to allow mixing.

Heat olive oil and non-stick spray in an 8- inch, non-stick frying pan. Pour off extra oil into a dish. Keep a paper towel in this dish to use for wiping the pan after every few crepes (this helps keep the amount of oil needed down to a minimum), or spray with non-stick cooking spray. When the pan is hot, lower the heat to medium and pour in 1/4 -1/2 cup of batter. Tilt pan to cover the bottom and pour any extra batter back into the pitcher. This will ensure very thin blintzes. As soon as the batter is firm, loosen the edges and turn over onto a dish towel or slightly greased piece of aluminum foil. Then return it to the pan to cook on the other side. (You can flip it with a spatula, but most people find it easier to turn it out and then return it to the frying pan.) Cook on the second side for no more than a few seconds and remove to a towel. Before making the next crepe, mix batter with a fork in order to blend in any potato starch that settles. Unless you're a real pro, the first 1 or 2 blintzes will probably not come out easily and will tear.

MAKES: 8 servings
PREP: 15 minutes
COOK: 11 minutes
BAKE: 35 minutes

1/4 cup plus 2 tablespoons vegetable oil or shortening
1 medium onion, minced
1 cup diced celery (about 3 ribs)
1 (4-ounce) can sliced mushrooms, drained*
3 1/2 cups matzo farfel
1 cup canned condensed chicken soup
2 large eggs, slightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon paprika

1. Preheat oven to 375°. Heat oil in a large skillet over medium-high heat. Sauté onion and celery 11 minutes or until tender. Let cool slightly. Stir in mushrooms and matzo farfel.

2. Mix chicken soup and next 4 ingredients in a medium bowl. Add to matzo mixture, and blend thoroughly. Stir in 2 cups hot water. Pour into a greased 11- x 7-inch baking dish, and bake at 375° for 35 to 40 minutes or until browned and set.

*Substitute 1 cup sliced fresh mushrooms, if desired. Sauté with onion and celery.

If you want something thats not too sweet, this dessert is the perfect ending to a Passover feast. The raisins and almonds give the baked apples great texture.

2 cups apple cider
1 cup dry Marsala wine or kosher wine
1/4 cup plus 6 Tbs. firmly packed light
  brown sugar
6 Golden Delicious apples
2 Tbs. golden raisins
2 Tbs. raisins
2 Tbs. dried currants
2 Tbs. chopped almonds
1 1/2 Tbs. margarine
1/4 tsp. freshly grated nutmeg



In a heavy saucepan over medium heat, combine the cider and Marsala and boil until reduced to 1 cup, about 20 minutes. Stir in the 1/4 cup brown sugar. The syrup can be made 1 day ahead. Cover and refrigerate, then bring to room temperature before using.

Preheat an oven to 350°F.

Peel the top one-fourth of each apple and core them without cutting through the bottom. Place the apples in a ceramic baking dish. Spoon 1 Tbs. brown sugar and 1 tsp. each of the golden raisins, raisins, currants and almonds into each apple. Pour the syrup over and around the apples. Top each one with 1/4 Tbs. margarine, then sprinkle with the nutmeg.

Cover the dish with aluminum foil and bake for 30 minutes. Uncover and continue baking, basting the apples frequently with the syrup, until tender, about 25 minutes more.

Transfer the apples to shallow bowls and spoon some of the syrup around each apple. Serve hot or warm. Serves 6.

Joey Altman, Chef and Host of Bay Café, KRON TV.

Rice with Garlic, Ginger and Cilantro

• 3 cups rice
• 3 tbsps. vegetable oil
• 1/3 cup finely chopped peeled fresh ginger
• 3 large garlic cloves, minced
• 4 1/2 cups low-salt chicken broth
• 3/4 tsp. salt
• 1 large bunch fresh cilantro, 2 in. of bottom stems trimmed and discarded, tops and remaining stems coarsely chopped

Heat oil in a heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minute. Fluff rice with fork. Transfer to bowl and serve.

Makes 8 servings.

Nut-Crusted Salmon with Ginger Sauce

SAUCE

• 1/2 cup dry white wine
• 1/2 cup white wine vinegar
• 1/4 cup chopped shallots (about 2)
• 6 black peppercorns
• 2 bay leaves
• 1 tbsp. minced peeled fresh ginger
• 1/2 cup parve whipping cream

Boil the first 6 ingredients in a heavy medium saucepan until almost all the liquid evaporates, about 4 minute. Add parve cream; bring to a boil. Strain into a heavy small saucepan.

FISH

• 1/3 cup blanched slivered almonds
• 1/3 cup chopped macadamia nuts
• 1 tbsp. olive oil
• 1 1/2 tsps. (packed) brown sugar
• 1 1/2 tsps. honey
• 1 tsp. fresh lime juice
• 4 6- to 7-oz. Skinless salmon fillet
• 6 tbsps. (3/4 stick) chilled margarine cut into 1/2-in. cubes

Preheat oven to 350°F. Using on/off turns, puree the first 6 ingredient in a processor until mixture resembles coarse breadcrumbs. Heat large non-stick ovenproof skillet over medium heat. Sprinkle salmon with salt and pepper. Cook salmon until browned on 1 side, about 1 1/2 minutes. Turn salmon over. Top with nut mixture, pressing to adhere. Bake until the salmon is opaque in the center, about 7 minutes (if nut mixture isn't browned enough, place under broiler briefly).

Meanwhile, bring sauce to simmer; remove from heat. Add margarine a few tbsps. at a time, whisking until melted and smooth. Season to taste with salt and pepper. Transfer fish to plate. Spoon sauce around fish and serve.

Makes 4 servings.