Passover Sweet and Saucy Brisket

Passover Sweet and Saucy Brisket

Recipe by Noreve Gilletz

https://www.kosher.com/recipe/sweet-and-saucy-brisket-1881

INGREDIENTS

2 lg onions, sliced

1 - 5 lb brisket, trimmed

1 T garlic, mince

1 t dried basil

salt, pepper

1 can jellied cranberry saude

3/4 c tomato sauce

2 T balsamic vinegar

2 T honey

3/4 c cabernet sauvignon or other dry red wine (or water)

DIRECTIONS

1. Spray a large roasting pan with cooking spray. Spread onion slices in bottom of pan and place brisket on top. Season brisket on all sides with garlic, basil, salt, and pepper.

2. In a medium bowl, combine cranberry sauce, tomato sauce, balsamic vinegar and honey. Mix well. Spread sauce evenly on top and around brisket. Cove pan tightly with aluminum foil. (Can be prepare up to this point and marinated for 24 hours in the refrigerator.)

3. Preheat oven to 325°f.

4. Cook brisket, covered, for about 4 hours, until fork tender. (Calculate 45 minutes per pound.) During last hour of cooking, loosen foil slightly and baste brisket occasionally.

5. When done, remove pan from oven and cool completely. Cover and refrigerate overnight.

6. Remove congealed fat from the surface. Slice brisket thinly across the grain, trimming away excess fat.

7. Place brisket slices and gravy in a covered casserole and reheat at 350°f for 25 to 30 minutes before serving.

NOTES: Keeps for 3 to 4 days in the refrigerator, reheats well. Freezes well for up to 4 months.

Pecan Encrusted Side of Salmon

Pecan Encrusted Side of Salmon 

Recipe by Nechama Norman 

https://www.kosher.com/recipe/pecan-encrusted-side-of-salmon-recipe-1773

We are trying this recipe April 2023

INGREDIENTS

1 to 1.5 lbs filleted salmon or salmon fillets

3 T mayonnaise

3 T honey

1/2 t garlic powder

1/2 c pecans, crushed

1/2 c glazed pecans, crushed

DIRECTIONS

1. Preheat oven to 375°f.

2. Rinse salmon. Place on a parchment paper lined baking sheet and pat dry.

3. Mix mayonnaise, honey and garlic powder and spread a thin layer over the fish. (Use any extra or make more to serve as a sauce with the fish.)

4. Sprinkle the nuts in stripes over the fish.

5. Bake for about 15-18 minutes, or until the fish flakes easily at its thickest part.

Roasted Butternut Squash

Roasted Butternut Squash https://minimalistbaker.com/roasted-butternut-squash/

Judy Rodgers' Lentils Braised in Red Wine

Judy Rodgers' Lentils Braised in Red Wine by: NICHOLAS DAY (Very lightly adapted from the Zuni Cafe Cookbook) November 5, 2014 https://food52.com/recipes/31876-judy-rodgers-lentils-braised-in-red-wine?wpisrc=nl_climatecoach INGREDIENTS 1/4 cup olive oil 1/2 cup carrots, diced 1/2 cup celery, diced 3/4 cup onions, diced 1 bay leaf 1 1/4 cups lentils (ideally the du puy type) 1 or 2 sprigs fresh thyme (optional) 1 cup red wine 2 to 2 1/2 cups water, chicken stock, or a combination 2 to 3 tablespoons olive oil DIRECTIONS 1. In a medium-sized pan, warm the olive oil over medium-low heat and add the carrots, celery, and onions, along with a few pinches of salt. Cook, stirring occasionally, for about five minutes. 2. Raise the heat slightly and add the lentils, bay leaf, thyme (if using), the wine, and a cup of the water or stock. When the lentils begin to simmer, lower the heat and cook uncovered, stirring occasionally, and adding small amounts of additional water or stock as each is absorbed. After about a half-hour, the finished lentils should be nutty but tender and just slightly wet. (You may have water or stock left over.) Salt to taste. Drizzle with the final tablespoons of olive oil and cook for another minute, then serve.

Lentil and Pasta Soup, Italian Style

LENTIL & PASTA SOUP, ITALIAN STYLE by Ellen Bales 

A high protein dish that is chock-full of herbs and veggies, sure to warm the heart and stomach. 

Recipe: http://www.recipe4living.com and justapinch.com 

Cook time: 30 Min Prep time: 20 Min Serves: 8 Ingredients 

INGREDIENTS

1/4 c olive oil 

1 carrot, peeled and diced small 

1 celery rib, diced small 

1 sm onion, peeled and chopped small 

2 lg cloves garlic, minced 

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp dried basil 

2 c dried green or brown lentils 

8 c vegetable broth salt and pepper to taste 

2 c small pasta, cooked (such as orzo, ditalini, elbow, or shells) 

1/4 c romano cheese, shredded or grated 

DIRECTIONS 

1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds. 

2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender. 

3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.