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Stef's Garden of Culinary Delights

Apple Chick Pea Saute
Mediterranean-Style Chicken
Old Country Jewish Chicken
Low Cholesterol Cocoa Cookies
Seaya's Apple Cake

Apple Chick Pea Saute

  • 3 medium onions
  • 3 stalks celery
  • 1 Granny Smith apple
  • 1 can (19 oz.) chick peas, drained
  • 1 package (10 oz.) fresh raw spinach, rinsed and drained
  • 1 cup white grape juice
  • 1 tablespoon rosemary leaves
  • 1/3 cup lemon juice
  • salt to taste
  • canola oil for sauteeing
Use a large fryer with a dome lid to ensure room for spinach. Dice onions and celery and saute in a small amount of canola oil over low heat. Do not skin the apple, but dice it. When the onions are transparent, add apple, spinach, lemon juice, grape juice, rosemary and salt. Stir gently to mix the seasoning. Cover tightly and continue cooking until the spinach is soft and bright green. Serve immediately. Serves 6. This is an excellent low-fat vegan dish and is high in fiber.

Mediterranean-Style Chicken

  • 4 lbs skinned, rinsed chicken parts (I prefer kosher)
  • 6-7 medium red potatoes*
  • 5 oz. capers
  • 1 large or 2 medium onions
  • 1 28-oz. can whole, peeled tomatoes with basil leaves (use 2 cans if you love tomatoes)
  • 1 10-oz. package fresh mushrooms (more if you like)
  • Seven Seas brand red wine vinegar dressing
  • Seven Seas brand Italian dressing
  • teriyaki or soy sauce
  • worcestershire sauce
  • lemon juice
  • black pepper (optional)
  • bay leaves
Place chicken in a large covered baking pan. Scrub and rinse potatoes but do not peel. Cut potatoes into large, bite-size pieces and place them in pan with chicken. Peel onions and cut into chunks; add to pan. Cut tomatoes in half or thirds and add to pan with all the juice from the can. Slice mushrooms and add; add capers. Place about ten bay leaves in pan. Mix the wet seasoning ingredients separately to taste (use your judgment!) and pour over chicken and vegetables. Cover and bake at 350°F (175°C) for 1.5 hours. Serves 4 - 5, with some leftovers. Good and hearty on a bone-chilling night! * As a variation, I've also made this recipe using 2 cups of rice (already cooked) instead of potatoes. If you use rice, spread it evenly over the bottom of the pan before adding the other ingredients. Then bake as directed.

Old Country Jewish Chicken

  • 4 lbs kosher chicken parts
  • about 6 large celery stalks
  • 1 lb. baby carrots (use 2 lbs. if you love carrots)
  • 1 large onion
  • 2 jars matzoh balls (24 oz. each) in broth (I recommend Mrs. Adler's brand for their flavor and consistency)
  • 2 chicken bouillon cubes
  • 2 cups water
  • paprika
Skin and rinse chicken parts and place in large covered baking pan. Chop celery and onion into bite-sized pieces and add to chicken. Add the carrots and the matzoh balls and their broth. In a small saucepan, boil the two cups water and dissolve the bouillon cubes in the boiling water. When the cubes are dissolved, add this broth to the chicken mixture. Sprinkle paprika on top for color. Cover and bake at 350°F (175°C) for 1.5 hours. Serves 4 - 5, with leftovers that can be used to make soup. Good and hearty on a bone chilling night!

Low Cholesterol Cocoa Cookies

  • 3/4 cup + 2 tbsp. canola or vegetable oil (this equals 200 ml exactly)
  • 1 egg
  • 1/4 teaspoon salt
  • 6 tbsp. unsweetened baking cocoa
  • 2 tbsp. milk
  • 1 teaspoon pure vanilla extract
  • 2 1/3 cups flour
  • 1 cup sugar
In a large mixing bowl, mix oil with sugar. Add egg, salt, cocoa, milk and vanilla. Mix well with a wooden spoon and add flour a little at a time, continuing to mix. When all the flour is mixed in and batter is stiff, shape into balls the size of walnuts. Bake on ungreased cookie sheet at 375°F (190°C). Ovens vary, so check the cookies after 8 minutes. If they are not yet firm, continue baking for up to another 2 minutes. They should slide off the cookie sheet with no effort. Yields approximately 5 dozen.

Seaya's Apple Cake

  • 6 apples, sliced thin
  • 2 tablespoons cinnamon
  • 5 tablespoons sugar
Cake batter:
  • 4 eggs
  • 2 cups sugar
  • 1/2 cup orange juice
  • 1 cup oil
  • 3 cups flour
  • 3 1/2 cups teaspoons baking powder
  • 2 1/2 teaspoons vanilla extract
Refrigerate batter 2 hours or overnight. Put batter ingredients into a bowl and beat. Grease and flour a tube pan. Put in a layer of batter, then apple filling, then batter. Sprinkle remaining apples over the top. Bake at 350°F (175°C) for 65 minutes. Test with a toothpick -- if not finished, bake 10 - 15 minutes longer.

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