Sunday, September 30, 2018

Chicken Stir Fry

How do you make a good stir fry?

  • To start, browning your chicken in a medum skillet or wok over medium high heat.  Then add in your veggies and continue to cook until the veggies start to become tender.  Add in cashews.
  • Add in chicken broth, soy sauce, brown sugar, and sesame oil. In a small bowl whisk cornstarch and water and add to the sauce.  Pour over chicken and veggies and simmer for 2-3 minutes until sauce has thickened.
  • Serve over rice.

What can I add to a stir fry?

  • Bell peppers
  • Hotter pepper varieties (red peppers, etc.)
  • Water chestnuts
  • Onions
  • Sliced Carrots
  • Broccoli
  • Garlic
  • Snow Peas

  • 1 Tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into one inch pieces
  • 1 zucchini, diced
  • 1 red bell pepper, cut into one inch cubes
  • 1 cup sliced mushrooms
  • ½ cup shredded carrots
  • 1 cup snow peas
  • 1 cup whole cashews
  • ¾ cup chicken broth
  • ¼ cup low sodium soy sauce
  • 3 cloves garlic, minced
  • 1 Tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • green onions, sliced for garnish
  1. In a medium-sized skillet or wok over medium high heat add olive oil and chicken. Brown until almost cooked through and add zucchini, bell pepper, mushrooms, carrots, and snow peas. Cook until veggies are tender and chicken is no longer pink. Add cashews.
  2. Add chicken broth, soy sauce, garlic, brown sugar, and sesame oil to the pan. In a small bowl whisk together cornstarch and water to make a slurry. Pour into pan and stir until incorporated. Let simmer for 2 minutes or until sauce has thickened.
  3. Garnish with green onions and serve over rice if desired.

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Friday, September 7, 2018

Carrot Quinoa and Spinach Soup

Serves: 6
Prep Time: 15 min Cook Time: 30 min Ready Time: 45 min The recipe is special enough for a holiday meal and hearty enough to serve anytime. If you make this for a dairy meal, try adding a ½ cup of whole milk when you stir in the spinach. It gives the dish a light, creamy flavor.


2 tablespoons olive oil
2 medium onions, chopped
8 carrots, peeled and cut into 1/4-inch pieces
3 cloves garlic, chopped
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1 cup quinoa
6 cups Manischewitz Vegetable Broth
2 cups baby spinach or frozen spinach defrosted and drained
2 teaspoons kosher salt
Freshly ground black pepper
Manischewitz Gluten Free Crackers, for serving


1. Heat oil in a large pot over medium high heat.
2. Add onion, carrots and garlic and sauté 8 to 10 minutes or until beginning to soften.
3. Add paprika, cumin, coriander and ginger and cook 1 minute more.
4. Add quinoa and broth and stir to combine. Bring to a boil, reduce to a simmer and cook for 15 minutes or until carrots are tender and quinoa is cooked.
5. Stir in spinach and season to taste with salt and pepper.
6. Divide soup between 6 bowls and serve with matzo crackers on the side.

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Saturday, September 1, 2018

Steak Sandwich with Walnut Kimchi Slaw

It’s hard to pass up a great sandwich, especially when it’s layered up with juicy steak
  a succulent flank steak. This modern recipe combines homemade and readymade fare in a deliciously simple meal for any occasion.


  • 2 cups California walnuts, coarsely chopped
  • 4 tablespoons maple syrup
  • 1 teaspoon soy sauce
  • 2 pounds flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 round French rolls
  • 1 cup kimchi, sliced
  • 1 green onion, sliced
  • 1 cup bean sprouts


  • Preheat oven to 350°F.
  • In a large mixing bowl, combine walnuts, maple syrup and soy sauce. Spread mixture onto a parchment lined baking sheet and bake for 10 to 15 minutes until light golden brown. Let cool.
  • Brush steak with oil and season with salt and pepper. Preheat grill or grill pan to high heat and grill steak to desired doneness. Let rest.
  • Lightly oil and grill the roll halves on the Barbeque or in grill pan.
  • In a bowl, add walnut mixture, kimchi, onion and bean sprouts. Thinly slice the steak against the grain and divide evenly among 8 rolls. Top steak with walnut kimchi. Serve immediately

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