Kosher Menu ( Lunch)

Mojarra Frita
Ingredients

1 mojarra, clean (400 g approximately)

4 cloves garlic
1 teaspoon garlic salt
lemon peel, to taste
black pepper, to taste
1 liter vegetal oil
flour, to taste

Quinoa and Black Beans

Ingredients

1 teaspoon vegetable oil

1 onion, chopped
3 cloves garlic, chopped
¾ cup quinoa
1 ½ cups vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
½ cup chopped fresh cilantro

Chickpea Pulav

Main Ingredients

¾ cup white chickpeas (safed chana or kabuli chana or chole)

1 cup heaped basmati rice, 200 grams rice
1 medium to large onion, sliced thinly
1 medium tomato, chopped
¼ teaspoon red chili powder
1 pinch garam masala powder
1 pinch turmeric powder
1 pinch saffron strands - optional,
½ teaspoon lemon or lime juice or 1 teaspoon yogurt (curd)
2 tablespoon ghee or oil
1.75 cups water for pressure cooking the rice
Whole Spices
½ teaspoon caraway seeds
1 black cardamom
2 small green cardamom
2 single thin strand of mace
1 tej patta (indian bay leaf)
2 to 3 cloves
1 inch cinnamon stick
For The Green Paste
¾ inch ginger, chopped
3 to 4 garlic, chopped
1 tablespoon mint leaves, chopped
3 tablespoon coriander leaves, chopped (cilantro leaves)
1 green chili, chopped
½ to 1 tablespoon water for grinding

Malabi Rose Water milk pudding

Ingredients
For the Pudding:
 3 cups whole milk (2% milk is also fine; divided)
 1/4 cup cornstarch
 1 tablespoon rose water
 1/3 cup sugar
 For the Raspberry Rose Syrup (Optional):
 1/4 cup sugar
 1/4 cup water
 2 tablespoons seedless raspberry jam
 1 teaspoon rose water

Peanut Butter and jelly squares

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Gluten Free( Dinner)

Pan seared salmon

INGREDIENTS
1 1/2 medium lemons
 4 cloves garlic
2 tablespoons chopped fresh parsley leaves
4 (6-ounce) skin-on salmon fillets
1 teaspoon kosher salt
2 tablespoons olive oil

Grain -Fed Burger

INGREDIENTS
 1 small onion, coarsely grated
 1½ pound grass-fed ground beef
 1¼ teaspoon kosher salt, plus more
 ½ teaspoon freshly ground black pepper, plus more
 1 tablespoon vegetable oil
 Hamburger buns and desired toppings

Tortillas Chicken wrap

 Ingredients
 8 oz. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
 2 tsp. fajita seasoning
 3 Tbsp. light cream cheese or chive cream cheese, softened
 2 (10-inch) flour tortillas
 1/2 cup packed shredded lettuce
 1/4 cup (1 oz.) Sargento® Shredded Sharp Cheddar Cheese - Fine Cut
 1/4 cup salsa

Creme Brulee

Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Clementine Pots de Creme
Ingredients
2 ¾ cups heavy cream, divided
Zest of 2 clementines, 1 finely grated, 1 cut into very thin strips for garnish
½ pound semisweet chocolate chips
6 large egg yolks
⅓ cup plus 2 Tbsp. sugar, divided
½ cup whole milk
 Fat Free ( for weight loss) Dinner
Ingredients
FOR THE SKEWERS
1 (6- to 8-ounce) skinless, boneless chicken breast, cut into 1/2-inch cubes
2 medium oranges, divided
1 tablespoon toasted sesame oil
1 pinch of flaky sea salt
3 tablespoons soy sauce
2 tablespoons granulated sugar
1/2 tablespoon cornstarch
1 tablespoon warm water
1 tablespoon neutral flavored oil (we use avocado oil)
FOR THE YOGURT DIP
1/2 cup Greek yogurt
1 jalapeño, finely diced
1/4 cup fresh mint leaves, finely chopped
1 pinch of flaky sea salt
1/2 lime, juiced
1 garlic clove, minced

Roasted Chicken with red curry paste

Ingredients

3 tablespoons mild curry paste (such as Patak's®)

1 tablespoon olive oil
1 (4 pound) whole chicken
1 small onion, quartered

Spicy lemongrass soup

2tablespoonsfish sauce
2tablespoonsfresh lime or lemon juice
1tablespoonThai red chile paste
1stalklemongrass, cut into 2-inch sections and crushed
6thin slices (about 3/4 ounce) galangal (may substitute fresh ginger root)
2makrut lime leaves, torn into small pieces
3cupswater or chicken broth
8ouncesboneless, skinless chicken breast, cut crosswise into 1/8-inch slices
1⁄2cupmushrooms, thinly sliced
2cherry tomatoes, each cut in half
1scallion, white and light-green parts, thinly sliced on the diagonal
Leaves from 1 stem cilantro
 Angel Food Cake

Ingredients
 1-1/4 cups egg whites (about 9)
 1-1/2 cups sugar, divided
 1 cup cake flour
 1-1/4 teaspoons cream of tartar
 1 teaspoon vanilla extract
 1/4 teaspoon almond extract
 1/4 teaspoon salt

Fat-free low calorie chocolate Brownies

Ingredients
1 cup flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup sugar
1/4 cup brown sugar
1/4 cup dry milk powder (non-fat)
1 egg white (slightly beaten)
1 cup unsweetened applesauce
1 teaspoon vanilla

Low Cholesterol

French Lentil Soup

INGREDIENTS

3 tablespoons extra–virgin olive oil

2 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar (optional)
 Chicken casserole

 Ingredients
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter
2 cups cubed cooked chicken
1 jar (4-1/2 ounces) sliced mushrooms, drained
6 pimiento-stuffed olives, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
5 cups cooked wide egg noodles
TOPPING:
1/2 cup cornflake crumbs
1/4 cup shredded cheddar cheese
2 tablespoons butter, melted

Grilled Salmon with Vegetables

 Ingredients
 Ingredient Checklist
1 medium zucchini, halved lengthwise
2 red, orange and/or yellow bell peppers, trimmed, halved and
seeded
1 medium red onion, cut into 1-inch wedges
1 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
½ teaspoon ground pepper
1 ¼ pounds salmon fillet, cut into 4 portions
¼ cup thinly sliced fresh basil
1 lemon, cut into 4 wedges

Fruit Cocktail Cake

 Ingredients
1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

carrot cake

2 cups (260g) chopped pecans 1 and 1/2 cups (300g) packed light or
dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
4 large eggs
3/4 cup (133g) smooth unsweetened applesauce
1 teaspoon pure vanilla extract
2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (260g) grated carrots (about 4 large)
Cream Cheese Frosting
16 ounces (450g) full-fat block cream cheese, softened to room
temperature
1/2 cup (115g) unsalted butter, softened to room temperature
4 and 1/2 cups (540g) confectioners’ sugar
1 Tablespoon (15ml) heavy cream or milk
1 and 1/2 teaspoons pure vanilla extract
pinch of salt, to taste

Lacto-ovo

Carrot and lentil soup

 INGREDIENTSUSMETRIC
1 1/2 to 2 1/2 teaspoons ghee or vegetable oil
1/2 medium onion, chopped
1/2 to 1 teaspoon finely chopped ginger, depending on how zingy you
like things
2 small garlic cloves, chpped
1 teaspoon ground coriander
 1 teaspoon ground cumin
Salt and lots of freshly ground black pepper
11 ounces carrots (that’s 3 to 5 smallish or slender carrots), peeled
and thickly sliced
2 tablespoons red lentils, washed
2 3/4 cups vegetable stock, homemade chicken stock, canned chicken
broth
Handful cilantro leaves, finely chopped

pizza with enchiladas sauce and sour cream spicy Polenta Ple

 Ingredients
2 Flour tortillas
¼ cup homemade red enchilada sauce or store bought
½ cup Mozzarella cheese shredded
½ cup Mexican cheese blend shredded
Pizza toppings
¼ red onion sliced in julienne
¼ red bell pepper sliced in julienne
¼ green bell pepper sliced in julienne
¼ cup yellow squash/zucchini sliced
4 tbsp sweet corn using frozen, thawed. Fresh can be ised too
4 tbsp black beans using canned, rinsed and drained.
2 tbsp spring onion greens finely chopped
¼ cup cilantro finely chopped
1 jalapeno sliced
Spices
½ tsp dry oregano
salt and freshly ground black pepper adjust to taste
red chilli flakes optional, adjust to taste

Dark Chocolate Bark

INGREDIENTS
12 ounces quality chocolate chips
¾ cup raw nuts or seeds
¼ cup dried cranberries or other dried fruit
About ½ teaspoon flaky sea salt,

Double Crust apple Pie

Ingredients
 2 3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 sticks plus 1 tablespoon cold unsalted butter, cubed
1/2 cup ice water
6 large apples—peeled, cored and cut into 1-inch chunks or thinly
sliced
2 tablespoons fresh lemon juice
1 cup sugar
1/4 teaspoon cinnamon

Low- Sugar

Chicken salad with balsamic dressing

Ingredients
3 cups diced cold, cooked chicken
1 cup diced apple
½ cup diced celery
2 medium (4-1/8" long)s green onions, chopped
½ cup chopped walnuts
3 tablespoons balsamic vinegar
5 tablespoons olive oil
salt and pepper to taste

Past Spaghetti Marinara

Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 small onion, diced
1 teaspoon dried oregano
Kosher salt
1 28-ounce can whole peeled tomatoes, crushed by hand
1/2 cup chopped fresh basil
1 pound spaghetti
2 tablespoons unsalted butter, cut into cubes

Maroccan spiced lamb fillet

INGREDIENTS
½ tsp. cayenne pepper
 ½ tsp. ground coriander
½ tsp. ground cumin
1 tsp. ground ginger
¼ tsp. freshly ground black pepper plus more
2 racks of lamb (about 2 lb. total), rib bones frenched
3 Tbsp. olive oil
1 lb. small carrots, peeled, halved
8 scallions, root ends trimmed
1 small garlic clove, finely grated
½ cup plain Greek yogurt
2 tsp. fresh lemon juice
½ tsp. harissa paste
1 tsp. kosher salt plus more

Peanut Butter Brownies

Ingredients
 1/2 cup (115g) salted butter*
 8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
 3/4 cup (150g) granulated sugar
 1/4 cup (50g) packed light brown sugar
 3 large eggs
 1 teaspoon pure vanilla extract
 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
 2 Tablespoons (11g) unsweetened cocoa powder
 1/4 teaspoon salt
Peanut Butter Filling
 3/4 cup (185g) creamy peanut butter
 1 cup (120g) confectioners’ sugar
 2 teaspoons pure vanilla extract
 2 Tablespoons (30ml) milk
 2 Tablespoons each chocolate chips and peanut butter chips

Skinny Blueberry Muffins

INGREDIENTS

1 1/2 cups all-purpose flour

2 teaspoons baking powder
1/4 teaspoon salt, or to taste
1 large egg
1/2 cup granulated sugar
1/2 cup Silk Unsweetened Cashewmilk*
1/4 cup canola or vegetable oil**
1/4 cup plain Greek yogurt***
1 teaspoon vanilla extract
1 and 1/2 cups fresh blueberries tossed in 2 tablespoons flour (helps
prevent sinking)