Tasty and Easy Recipes

Ingredients:
12 ounces pitted prunes, (2-1/4 cups)
2 cups prune juice
8 eggs, separated, room temperature
1-1/2 cups sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons vanilla, (optional)
3/4 cup matzo cake meal
1/4 cup potato starch
4-1/2 ounces walnuts, finely chopped (1 cup)
1/2 teaspoon salt

Prune Sauce:
reserved prune puree and liquid from cake
1/4 cup honey
2 tablespoons (or more) dry red Passover wine
1/2 teaspoon grated lemon peel

Method:
Combine prunes and prune juice in medium saucepan and bring to boil. Reduce heat and simmer until prunes are very tender, about 15 minutes. Drain well, reserving liquid for sauce. Puree prunes. Measure 1 cup puree for cake. Reserve remainder for sauce.

Make Cake:
Preheat oven to 350°F.
Using electric mixer, beat yolks and 3/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Gently fold in 1 cup prune puree, lemon juice, peel and vanilla. Sift together cake meal and potato starch. Fold into yolk mixture. Fold in nuts.

Using clean, dry beaters, beat whites with salt until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Gently fold 1/3 of whites into yolk mixture to lighten. Fold mixture back into whites. Turn into ungreased10″ tube pan. Bake until tester inserted in center comes out clean, about 45 minutes. Invert onto rack and cool completely.
To serve, cut cake into thin slices. Top each with 2-3 tablespoons sauce.

Make Prune Sauce:
Warm puree, liquid, honey, 2 tablespoons wine, and lemon peel in heavy small saucepan over low heat. If thinner consistency is desired, stir in 1-2 teaspoons more wine. Serve warm.

Ingredients:
2-1/2 pounds parsnips, peeled and in chunks
1 onion, peeled and quartered
1 clove garlic, peeled
1/4 cup olive oil (not extra virgin)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
2 cups red lentils
Grated zest and juice of 1 lemon
2 tablespoons sea salt or 1 tablespoon table salt, or to taste

Method
In a food processor, chop parsnips, onion, and garlic together until reduced to consistency of grated cheese.
Place a large soup pot over medium-low heat, and warm olive oil. Stir in cumin, coriander, turmeric, and cinnamon. Add parsnip mixture, and stir well until coated.
Add lentils, lemon zest and juice, and 3 quarts water. Bring to a boil, then simmer until lentils are soft and mixture is thick, about 1 hour. Season with salt. Add more water to adjust thickness of soup to taste; soup will thicken on standing. Serve hot.

Ingredients:
2 corn tortillas or several corn chips per bowl
Oil, for frying the tortillas
2 tsp. vegetable oil
1/3 cup onion, chopped
1 California chile, roasted, peeled, chopped or 1/2 can green chiles
4 cup chicken broth, or leftover chicken soup
1 cup shredded chicken, or chicken that soup was made from
Salt
1 tomato, chopped
1 tbsp. lime or lemon juice, or to taste
4 large limes

Method:
Cut tortillas in 2″X2-1/2″ strips. Fry them in hot oil until browned and crisp. Drain on paper towel. Alternatively, use corn chips right from the bag and place them in soup bowls.
Heat 2 tsp. oil in large saucepan. Add onion and chile. Saute’ until onion is tender but not browned.
Add broth, chicken, and salt to taste. Cover and simmer 20 minutes. Add tomato and simmer five minutes longer. Stir in lime juice. Taste and add more if desired.
To serve, ladle soup into bowls and add some tortilla strips. Float a lime slice in the center of each serving.