Archive for November, 2007


Might as well add my brownies to the legions of brownie recipes. These come out very chewy and moist, and I always like to add some chopped walnuts, although it is not absolutely necessary. Dairy-free, of course. My name is kitchenetta, and I am a chocoholic. Enjoy!

Chewy brownies

1/2 cup unsweetened cocoa powder

1 cup flour

1/2 teaspoon baking powder

1 cup sugar

1/2 cup margarine, melted

2 eggs beaten

1 teaspoon vanilla

1/4 cup chopped walnuts (optional)

Preheat your oven to 325 degrees F. Coat the bottom of a 9 x 13 pan with cooking spray.

In a medium bowl, mix together the cocoa powder, flour, and baking powder. Add in the sugar. Stir in the margarine. Add the eggs and vanilla. Beat with an electric mixer until smooth. Stir in by hand the walnuts (if desired).

Spread the batter in to the pan, and bake for about 25 minutes (knife inserted into center should come out clean). Cool on wire rack, and then cut into squares (or rectangles). Makes 24 squares.

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This is a versatile concoction that is both creamy and non-dairy. In fact, it does not even have a non-dairy substitute in it. Just three simple ingredients create a big batch of fruit cream that tastes smooth and rich. This tastes great not only as an accompaniment to a dessert in place of whipped cream, but it stands on its own as a pudding or “ice cream.” You can serve this cold from the refrigerator or frozen (it does not get very hard if left in the freezer for about 4 hours). I used raspberries in this recipe, but have also had outstanding results with strawberries, blueberries, peaches, mango . . . let your imagination and palette rule. The recipe calls for fresh fruit, but I have also had the same excellent results using frozen. This recipe has been adapted from Beth Kidder’s, in The Milk-Free Kitchen. Enjoy!

Fruit Cream

1 egg white

1/2 cup sugar

1 cup crushed raspberries (or strawberries, or blueberries, or mango, or peaches . . .)

Using an electric beater at its high setting, beat the egg white until foamy. Then beat in about 1/2 of the sugar, blending thoroughly. Gradually add the rest of the sugar, and then beat in half the fruit. Add the rest of the fruit, continue to beat until the mixture is very thick and creamy (about 5 minutes). It will definitely “grow” in volume while you are beating it. Chill when done.

You can freeze this by placing the fruit cream in a freezing container and freeze for about 4 hours. It thaws quickly, by the way. This will make 6 to 8 servings as a dessert, and about  10 to 12 toppings for a dessert.


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This is one of my favorite sides that I make during the autumn when cranberries are abundant, and really tastes good on the Thanksgiving plate. It is both sweet and tart, and has a wonderful blend of textures and a little crunch too. My sister calls it cranberry charoset, named after a dish called charoset that is made at the time of the Jewish holiday of Passover, from apples, nuts, cinnamon, and wine. It’s a different taste, but a similar idea. Put this out on your Thanksgiving table, and enjoy the colors, flavors, and compliments.

Cranberry Relish

12 ounces of fresh cranberries

1 pound can of unsweetened pineapple chunks with liquid

2 medium apples, peeled, cored, diced

1/3 cup pecans

1/3 cup brown sugar

1/2 teaspoon cinnamon

Chop the cranberries in food processor. Transfer to a mixing bowl.

Drain the liquid from the pineapple chunks. Transfer the pineapple chunks to the food processor along with the apples and nuts. Pulse on and off until coarsely chopped. Add to the cranberries in the mixing bowl.

Add enough brown sugar to create a sweet/tart balance to your liking. Stir in the cinnamon and enough of the reserve pineapple liquid to moisten everything. Chill for several hours. Makes 8-10 servings.

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Traditionally served around the Jewish New Year, Honey Cake is both a symbol of sweetness and a delectable dessert. Most honey cake recipes that you’ll find, or buy in the store, are made in loaf form, and can be dry. This cake “rises” to the occasion, and makes a beautiful presentation. It is moist and sweet, and I can’t think of a better way to herald in the Jewish New Year, or any holiday for that matter. Of course, this cake is dairy-free. Enjoy!

Honey Cake

4 large eggs

1 1/3 cups sugar

1 pound honey

2/3 cup oil

3 1/3 cup flour

1 1/3 teaspoon baking powder

1 teaspoon baking soda

1 cup coffee (liquid, not ground)

3 teaspoons lemon juice

1 cup of slivered blanched almonds

Cream the eggs and sugar with your electric mixer in a large bowl. Add the honey and mix well. Then add the oil and blend well. Sift flour, baking powder, and baking soda. Add the coffee to the egg mixture alternately with the flour mixture. Blend together. Then add  the lemon juice. Mix well. Fold in 3/4 cup of the nuts. Blend well.

Pour into ungreased tube pan and sprinkle remaining nuts on top. Bang pan on counter top to remove any air bubbles.

Bake for 50-60 minutes at 350 degrees F. Cool on rack then remove from pan.


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Does everyone love chicken pot pie? Everyone I know does. The combination of chicken and vegetables in a warm creamy sauce all tucked under a pie crust is just too good to resist. The traditional sauce of a chicken pot pie is a roux, and usually is made from butter and cream. Margarine and soy milk are substituted here, with excellent results. The crust used here is a cobbler crust, and substitutes soy yogurt for dairy buttermilk. This dish will warm you from the inside out. Enjoy!

Chicken Pot Pie

Filling:   2 pounds cooked, diced chicken (I use breast, but any parts are great)

4 carrots peeled and diced

2 zucchini, diced

5 tablespoons margarine

2 small onions

5 tablespoons unbleached all-purpose flour

1 cup canned chicken broth

1 cup soy milk

1/4 cup Cognac or dry white wine

1 tablespoon tarragon

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees F. Blanch the carrots in boiling salted water for 3 minutes. Add the zucchini  and cook 1 more minute. Drain and run under cold water. Set aside.

Melt the margarine in a large saucepan over medium heat and add the onions. Cook until translucent. Add the flour; cook, stirring constantly for about 2 minutes, and do not let the flour brown.

Add the broth and cook, stirring constantly, until thickened. Stir in the soy milk and Cognac. Cook over low heat until thick (about 3 minutes).

Stir in the tarragon, salt, and pepper, and simmer for a minute. Add the chicken and vegetables, mix gently into the cream sauce, and remove from heat. Pour the chicken/vegetable filling into a deep 2-quart casserole dish.

Crust:   1 1/2 cups unbleached all purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons canola oil

6 ounces plain soy yogurt

In a large bowl, mix together the flour, sugar, baking powder, and salt. In a smaller bowl, mix together the oil and yogurt. Fold the oil mixture into the dry ingredients with a fork. Using your hands, working the dough as little as possible, form it into a ball. Turn the dough onto a clean surface. Cut the dough in half, place on half on top of the other, and press down. Repeat 2 to 3 times.

With pressure from your hands, flatten the dough into a circle to fit your casserole dish and place it over the filling. Place the dish on a baking sheet and bake on the middle rack until the crust is golden, about 30 minutes. Serve immediately. Makes 6 portions.


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Any Benedict dish is known for the creamy and piquant Hollandaise sauce that is drizzled over a toasted muffin or roll with various enticing toppings. Traditional Hollandaise calls for butter, but using a margarine with no hydrogenated oils helps to make this sauce a healthier (though still rich) alternative. You can probably get as creative as you want with your toppings. I made two different Benedicts on top of whole grain muffins in this photo: one with a poached egg nestled on top of wilted spinach, and the other with roasted chicken slices roosting on top of spinach. Both topped with dreamy Hollandaise. But experiment and let your imagination rule. I’m thinking of toppings like crumbled bacon … artichoke hearts … roasted peppers … sauteed mushrooms … smoked salmon …  Let the good times roll. Enjoy!

Hollandaise Sauce

4 egg yolks

1/4 teaspoon salt

1/2 teaspoon dry mustard

1 tablespoon fresh lemon juice

8 tablespoons margarine (made without hydrogenated oil, if possible)

Melt the margarine in a saucepan. In your food processor, place the egg yolks, salt, mustard, and lemon juice. Process for 3-4 seconds. Reheat the melted margarine until it starts to boil, then, with the food processor spinning, slowly pour in the hot margarine through your feed tube. The sauce will thicken before your eyes. This recipe makes enough sauce for 8 servings.

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Marsala is a sweet amber wine made originally from the grapes of Sicily. It imparts a distinctive flavor to this dish, and when added to the chicken and mushrooms, it is just fantastico! This recipe is practically fool-proof, and guaranteed to please your palette. Buon appetito!

Chicken Marsala

1 pound of boneless chicken breast

1/2 cup flour        salt and pepper

2 tablespoons olive oil

1 large onion, chopped

2 cloves of garlic, minced

1 pound button mushrooms, sliced

3 teaspoons of chicken bouillion powder, mixed in 1 cup of very hot water

1/2 cup Marsala wine

1/4 cup Vermouth

1/8 cup balsamic vinegar

Dredge the chicken breasts in the flour seasoned with salt and pepper. Saute in olive oil in a large pan, until browned. Remove. Add another tablespoon of olive oil if needed, and saute the onion and garlic. When softened, add the mushrooms and continue cooking until they just begin to soften.

Add the chicken bouillion mixture, the Marsala, the Vermouth, and the vinegar, and cook over medium heat. The sauce will begin to thicken and reduce. Add the chicken (I like to cut up my chicken before adding, but it’s personal choice) and allow all the ingredients to mingle and warm together.

Serve with either rice or pasta, and a green vegetable. Makes 4 generous servings.

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