Farfalle with Roasted Cauliflower and Breadcrumbs

How good does this look???  

Farfalle with Roasted Cauliflower and Breadcrumbs
(serves 6)
for the roasted cauliflower
1 head of cauliflower, cut into small florets
1 teaspoon salt
pepper to taste
3 tablespoons olive oil

Place florets in a bowl and toss with salt, pepper, and olive oil.  Roast in a 400 degree oven on a baking sheet for 20 minutes.  If your florets are bigger, cooking time may vary.  Place roasted caulflower in a large bowl and set aside.

to make the pasta
1 pound farfalle pasta (I like to use Barilla Plus)
1/4 cup olive oil
1 tablespoon anchovy paste (If you are a vegan just omit this.)
3 garlic cloves, minced using a garlic press
pinch of crushed red pepper
1 cup plain panko breadcrumbs (seasoned is okay too)
1/2 a teaspoon salt
1/4 cup chopped parsley
1/4 cup toasted pine nuts

Boil pasta according to the directions on the box. Meanwhile, over a medium flame pour olive oil, anchovy paste, garlic, and red pepper in a large pan.  Stir and simmer until oil is fragrant but without letting the garlic burn, about 5 minutes.  Add breadcrumbs and salt to the pan and continuously mix the breadcrumbs until they become golden brown, about 7-10 minutes.  Transfer breadcrumb mixture to the bowl with the roasted cauliflower.  Add chopped parsley and toasted pine nuts to the bowl as well.  When pasta is cooked to your liking, drain and add hot pasta to the bowl.  Mix until well combined and drizzle with a dash of olive oil and serve.  Enjoy!

Carrot Ginger Soup

I love soups during these cold Winter days.  I've made Butternut Squash soup, Potato Leek Soup, Poblano Potato Soup, and French Onion Soup.  Now I'll share with you the recipe for a Carrot Ginger Soup.

Carrot Ginger Soup

(makes 10 cups)

2 medium onions, chopped

1/4 cup extra virgin olive oil

2 2-inch knobs of ginger, peeled and grated 

2 lbs baby carrots

2 tablespoons chicken consomme + 6 cups water OR 6 cups chicken/vegetable stock + 2 kosher teaspoons salt

pepper, to taste

Saute onions in olive oil in a large pot over medium-high heat until translucent, about 10 minutes.  Add freshly grated ginger to the pot and stir.  Add baby carrots and cover with your preferred liquid and seasonings (either water+consomme or stock+salt).  Cover and let boil for 1 hour, or until the carrots are fork tender.  If you want to make the cooking time less, slice the carrots.  

Use an immersion blender, food processor, or blender to puree soup into a velvety delicious soup full of flavor!  

There's only one knob of ginger here because at first I was only using one, but after I tasted the soup during cooking, i decided it needed more ginger so I added another!  Feel free to add as much as you can handle!

Before being blended  

Silky smooth Carrot Ginger Soup!  Delish!

Coconut Custard Tart

I made this tart for Thanksgiving and let me tell you I can't stop thinking about it!!  It was so delicious, light, and non-dairy!!  It's a multi-step process but it's not difficult!  You need to use a tart pan for this recipe.  I mixed up a few recipes and created a really great one, I hope you'll enjoy it as much as I did!!

Coconut Custard Tart
(makes 1, 9-11 inch tart)
For the Tart Shell:
1 1/2 stick unsalted margarine, room temperature (I use Fleischmann's or Earth Balance Vegetable Shortening, the green box)
1/3 cup sugar
1 egg
1/2 teaspoon vanilla bean paste OR good vanilla extract
2 cups all purpose flour

Preheat oven to 350 degrees and grease the tart pan with non-stick spray. Cream margarine and sugar in a bowl with a hand mixer until light and fluffy, about 3 minutes. Add egg and vanilla to margarine mixture, mix until well combined.  Add flour slowly to mix, and mix just until combined.  Use hands to form dough into a ball. Use fingers to press dough into the greased tart pan making sure to have the dough along the sides of the pan as well.  Use a fork to poke holes into the dough and bake in the oven for about 15-20 minutes, until light golden brown around the edges.  Let tart shell cool completely.  Put aside.


For the Pastry Cream:
4 Large egg yolks
1/2 cup sugar, divided
2 cups vanilla soymilk  or milk
1/4 cup cornstarch
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla bean paste or vanilla extract
3 tablespoons unsalted margarine/butter or vegetable shortening (Earth Balance)
1 cup shredded sweetened coconut


In a medium bowl, whisk together the egg yolks, 1/4 cup of sugar, all of the cornstarch, and the milk. In a saucepan, combine the remaining 1/4 cup of sugar, the vanilla, and the salt. Bring to a simmer. Whisking constantly, pour the hot milk into the egg mixture, gradually at first to temper it, and then more quickly. Set a strainer over the saucepan. Strain the custard mixture back into the saucepan and bring to a boil over medium meat, whisking constantly. Boil for 10 seconds, whisking. (Make sure the custard boils for 10 seconds in the center of the pan, not just around the sides.) The mixture should thicken to a pudding-like consistency.

Transfer the pastry cream to the bowl of a standing mixer fitted with paddle attachment and beat on medium speed for 2 to 3 minutes, to cool slightly. With the mixer running, beat in the butter a little at a time, until incorporated. Beat in the coconut. Transfer to a bowl, press plastic wrap directly over the cream to prevent a crust from forming, and chill until firm, about 1 to 2 hours.  Once the pastry cream is chilled pour into cooled tart shell and prepare the coconut whipped cream, recipe follows.

For the whipped cream topping:
8 oz. of non-dairy whipping cream, very cold
1 teaspoon of coconut extract
2 tablespoons of confectioner's sugar

In a large bowl whip the cream until stiff peaks are just about to form. Add sugar and coconut extract and whip until stiff peaks form. Do not over-beat.  Pour whipped cream over the custard and spread around the tart.  You can also pipe the whipped cream if you'd like.  Sprinkle the tart with toasted or untoasted coconut and chill until ready to serve.

To toast the coconut: Place shredded coconut in a dry pan and place over medium heat.  The coconut will turn light brown when it is done.  Keep a very close eye on the pan or the coconut may burn. 

Butternut Squash Soup

This recipe is so simple, and only requires 3 ingredients!!  Do you believe it??  You should!!  I've made this soup for a long time now...I think it's my friend's favorite soup that I make.  You can bet that if they know I have just made a batch I can expect a few people to schlep all the way to the Upper East Side of NYC to have some.  It's really healthy and low in calories.  I figured out the calorie count per cup, and it came out to about 243 calories.  This recipe makes about 11 cups of soup.

Butternut Squash Soup
(makes about 11 cups)

1 large onion, chopped
4 tablespoons olive oil
2 teaspoons kosher salt
2 (20 oz.) packages of peeled and cut up butternut squash or 2-3 whole butternut squashes, cut into large chunks
4 tablespoons of Osem Chicken Consomme or 4 chicken flavored bouillon cubes
water (enough to cover the squash in the pot)

Saute the chopped onion and salt with the olive oil in a large pot over medium high heat, about 10 minutes or until soft.  Add the two packages of butternut squash and then fill the pot with water until the squash is just covered.  Add the 4 tablespoons of chicken consomme and stir.  Let pot come to a boil and then simmer on medium heat for about 40 minutes.  When the squash becomes soft and mushy, turn the heat off and use an immersion hand blender to puree the soup in the pot.  Sprinkle with chopped chives, cilantro, or parsley (if you desire some greens) and serve. Enjoy!!

NOTE: If you want a thinner soup, add more water to the pot after it has been pureed. You might need to adjust the amount of salt to taste.  If you want a thicker soup, add another package of squash to the pot and let boil with the rest of it. Also you might need to adjust the salt.

I was able to fill all these containers and then still have a good portion for lunch tomorrow!

Pumpkin Bread Pudding

It's finally November and Thanksgiving is approaching us!!  Halloween was yesterday and pumpkins are everywhere!  Even though it's over pumpkins are still here to stay for a while... I always love this time of year, pumpkin pie, squash of all varieties, pumpkin pancakes, and even pumpkin bread pudding! This recipe is a great brunch dessert, or make it on thanksgiving instead of pie.  I pretty much was experimenting when I made this recipe but I tested it out with my family and it was a huge success!!  Even my dad who claims he doesn't like pumpkin and cinnamon, enjoyed!  I think you will enjoy too!

Pumpkin Bread Pudding

(serves 12)

1 loaf of challah, broken into large chunks

4 eggs

1 (15 oz.) can on pumpkin puree

2 cups non-dairy vanilla soy milk

1 teaspoon cinnamon (optional)

1 teaspoon ground nutmeg (optional)

(You can also use pumpkin pie spice)

1 teaspoon vanilla bean paste or good vanilla extract

Combine eggs, milk, pumpkin puree, vanilla, and spices in a bowl and whisk until combined.  Pour mixture over chunks of challah and let soak for a 2-8 hours.  

When you are ready to bake the bread pudding, preheat the oven to 350 degrees and grease a rectangular baking sheet.  I used Pam non-stick spray.  If you would like to add chocolate chips (or non-dairy carob chips) you can add that into the challah mixture now, and mix to incorporate the chips.  About 1/2 cup.  Place pudding mixture into the baking sheet and bake in the oven for about 1 hour, until golden around the edges. Serve warm with spiced whipped cream (see recipe below).

Spiced Whipped Cream

1 cup non-dairy whipping cream (or regular whipping cream)

2 tablespoons confectioners sugar

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

Place all ingredients in a glass bowl.  Using a hand mixer, mix the cream until soft peaks form.  Place in the fridge until serving.

Pistachio Cake

This recipe is very much like the Easiest Chocolate Cake I made a few weeks back.  Which by the way got rave reviews from the people I baked it for.  I am baking this recipe for the same people, we'll see what they think!!  I tasted it and it's moist, a nice green color, and deliciously nutty!! If you love pistachios you will be sure to love this one!!!

Pistachio Cake or Muffins

1 box Classic Yellow Cake mix

8 oz. whole shelled pistachios, grounded. (Be sure to reserve 1/2 cup for decoration on top of the frosting)

3 eggs

1/3 cup vegetable oil

1 1/3 cup water

1 package Pistachio Flavor JELL-O (not prepared)

Preheat the oven to 350 degrees. Put aside 1/2 cup of the ground nuts aside for later. Mix the rest of the ingredients together in a bowl, whisk to combine well, and pour into a loaf pan, muffin tins, etc.  Bake until a cake tester comes out clean and golden brown.

I made 24 mini muffins, and still had left over batter for a 9x9 inch brownie pan. I cooked the mini muffins for 25 minutes and the cake for about 40 minutes. I frosted the mini muffins with Vanilla Bean Frosting.  The frosting is made with confectioner's sugar and Earth Balance Natural Shortening, it's like a vegan version of butter for baking. (Make sure to get the green package, the other one contains salt.) 

I am not frosting them yet, because I want it to be fresh, but here is the recipe for the Vanilla Bean Frosting.  It can be made vegan if you use non-dairy soy milk and vegan natural shortening!!

Vanilla Bean Frosting

2 cups confectioner's sugar (if you want a really sweet icing add more sugar, to taste)

1 cup butter OR Earth Balance Natural Shortening (at room temp.)

1 teaspoon Vanilla Bean Paste (OR vanilla extract w/the beans of a vanilla bean scraped out)

1 tablespoon milk or soy milk (can be vanilla flavored)

Blend ingredients together and frost cupcakes just before serving.  Sprinkle some ground pistachios on top! (You should have about 1/2 cup leftover from the cake recipe!)

Dairy-Free Pumpkin Pie

Thanksgiving is around the corner and pumpkins are in season now, what better to make than pumpkin pie???  It's my all time favorite pie, and I make a damn good one!  And for all you kosher people, this recipe is dairy free, made with pareve margarine and pareve vanilla soy milk.  Westsoy makes a great one!  I made this dessert for my 100th post celebration because I am scheduled to do a cooking demo in November and I'm planning to show some Thanksgiving recipes and needed to try it out beforehand.  So here you go...

Dairy-Free Pumpkin Pie Sugar Crust
(makes crust for 2 pies)
1 1/2 stick unsalted pareve margarine, room temperature (I use Fleischmann's)
1/3 cup sugar
1 egg
1/2 teaspoon vanilla bean paste OR good vanilla extract
2 cups all purpose flour

Cream margarine and sugar in a bowl with a hand mixer until light and fluffy, about 3 minutes. Add egg and vanilla to margarine mixture, mix until well combined.  Add flour slowly to mix, and mix just until combined.  Use hands to form dough into 2 balls, cover both with saran wrap and place in fridge for 2 hours.

NOTE: I think this recipe works best using a tart pan rather than a pie dish, if you choose to use a pie dish, cooking time will be longer and dough might get more browned, but it should still be fine!

Non-Dairy Pumpkin Pie Filling
(makes enough for 1 tart)
3 eggs
1/2 cup brown sugar (light or dark)
1/4 cup sugar
1 15-ounce can pumpkin puree
1 tablespoon vanilla bean paste (optional)
1/4 teaspoon cinnamon
1/8 teaspoon ginger (optional)
1/8 teaspoon nutmeg (optional)
1/4 teaspoon salt
1 cup vanilla soy milk (non-dairy)

In a large bowl, combine eggs, brown sugar, white sugar, vanilla, spices, and pumpkin puree.  Mix until well combined, using a hand mixer. Add soy milk.  Mix to combine. Set aside.

Remove 1 dough ball from fridge and flour your work surface.  Roll the dough out into a large circle. Place dough over a greased tart pan and use fingers to pinch it in around the edges and bottom of the pan. Place tart shell on a baking sheet and pour pumpkin filling into tart shell almost to the top.  Bake in the oven at 350 degrees for about 45 minutes. The pie is ready when the middle is set and not jiggly.

If you have leftover pie filling and dough make mini pumpkin pies.  If you don't have leftover dough but have the filling, you can make a pumpkin bread pudding.  Pour batter over challah or bread chunks in a greased baking dish and bake for about 40 minutes.  Or you can pour pumpkin filling into greased ramekins and make pumpkin pudding by baking them for about 30-40 minutes or until firm in center.

Easiest Chocolate Cake

This is a recipe my mom always makes when she's short for time and wants to serve something homemade, or shall I say semi homemade!  It's super easy, and you can make the recipe in a loaf pan, bundt pan, or cupcakes.  Obviously the cooking time will vary.

Easiest Chocolate Cake
1 box Duncan Hines Devil's Food Cake Mix + Ingredients to prepare cake mix (eggs, oil, water)
1 box Jello Pudding, Chocolate Flavor
1 teaspoon vanilla bean paste or vanilla extract
1/2 cup mini chocolate chips (optional)

Preheat oven to 350 degrees.  Spray loaf pan (or whatever you choose to use) with non-stick spray.  Follow the back of the cake mix to prepare batter. Add, vanilla and pudding package to the batter.  Mix well.  If you choose to make the cake even more chocolatey, add chocolate chips now and mix with a spoon till well incorporated.

Pour batter into loaf pan and bake for 50 minutes.  Lower oven to 325 degrees and bake another 20 minutes or until cake tester comes out clean.

If you use any other pan, see back of cake mix bow for baking times.  A bundt pan should take about 50 minutes or so.

Enjoy!!

Safta's Apple Cake

Safta means grandma in Hebrew.  This is a recipe that has been in my family since I was little.  My grandma used to make it all the time, and I actually never liked it as a young child.  Now my grandma lives in Florida, so my cousin and mom have continued the tradition of making this cake. It's a family favorite for sure!!  I have gotten to like it as I've grown older, and now I am sharing it with you!  Hope you enjoy it as much as my family does!

Safta's Apple Cake
For the Dough:
2 sticks softened margarine (If you are Kosher make sure it's the Fleischman's Pareve Margarine)
3/4 cups sugar
1/2 tablespoon vanilla bean paste or vanilla extract
1 1/2 tablespoons fresh lemon juice
1 egg
2 cups + 1 tablespoon all purpose flour

Preheat oven to 350 degrees.
Combine all ingredients in a food processor and pulse until combined into a dough.
Spread half of the dough on the bottom of a well greased spring form pan (could be square or round).  To help spread the dough, grease your hands with non-stick cooking spray or vegetable oil to prevent the dough from sticking all over.  Try to make the bottom cake layer as even as possible.  Place the spring form pan and dough mixture in the food processor in the fridge while you prepare the apple filling.

For the Apple Filling:

4-5 Granny Smith apples, peeled, cored and grated using the food processor

1/4 cup fresh lemon juice

1/2 cup sugar

1 teaspoon cinnamon (optional)

1/4 cup flour, OR graham cracker crumbs, OR bread crumbs (to absorb apple juices while baking)

Use the food processor, fitted with a grating blade, grate the apples.  Place grated apples in a bowl along with sugar, lemon juice, flour, and cinnamon.  Mix until well coated.  Use your hands to squeeze out the juice from the apples and place on top of bottom dough layer.  Repeat this step until all the grated apples are evenly spread in the spring form pan.  

Get the dough from the fridge and with greased hands, spread the rest of the dough on top of the apples. Use a fork to poke holes in the cake to allow the steam escape while cooking. You can also use a knife to monogram the cake, like I did (see photo below) when I made this cake for a friend.   

Sprinkle top layer generously with sugar.  Place in oven and bake for about an hour or until golden brown.  Let cool slightly before taking a knife to loosen the edges of the cake from the pan.  Open spring form pan and use large spatula or knife to loosen bottom and slide onto serving platter.  Serve at room temperature, slice, and enjoy. 

Note: If there are leftovers the cake should be refrigerated.

A monogrammed cake makes a great gift to bring to someone's house for dinner!

Lactose...Can your tummy handle it??

I know this is an issue for many people, and yes I feel bad for you if you are one of those people!  Sorry!  A friend of mine emailed me and asked if I could post some recipes for those of you who can't have dairy.

So below is a list with links to all the recipes I've posted so far that are dairy-free!
Dairy-Free Chicken Pot Pie

Have an Elia Pancake for breakfast, lunch, or dinner!
Egg Muffins
Burritos? Just omit the cheese!
Easy Tomato Sauce with Whole Wheat Pasta
Susan Z's Lemony Cabbage Salad
My Mamma's Beets
Steak and Chicken Marinades with a side of Garlicky Potatoes
You can have a ton of quinoa...Try this (omit the feta), or this, or this, or even this! Serve it with some broiled fish or chicken!
Beet and Endive Salad
Spinach Artichoke Chicken Burgers This has no cheese and you can eat the burger with Red Pepper Aioli.
Roasted Eggplant and White Bean Spread served as a crostini, it's pretty filling!

I hope this helps you get started with some ideas and recipes for meals that are dairy-free!  I will try to think of more ideas to accommodate those who can't handle the lactose!