Ophra’s Mushroom Soup
(Dairy, Vegetarian, Gluten-Free) | Serves 6
Longtime home cook Ophra Kimberg generously shared this recipe with us.
COOK’S TIPS:
*Cauliflower is the soup thickener.
*Chopped onions are available fresh or frozen.
*Buy canned mushrooms, pieces and stems.
*Cauliflower should be soft before adding to onions and mushrooms.
*When doubling the recipe, freeze in two batches.
*For a pareve dish, substitute olive oil for butter.
*For a dairy dish, top with a spoonful of sour cream or plain yogurt.
INGREDIENTS:
1 cup cauliflower florets
3 tablespoons butter
½ cup diced onions
1 can (14 oz.), plus 1 (7 oz.) can mushrooms, stems and pieces, drained
2 teaspoons bottled chopped garlic
⅛ teaspoon dried thyme
2 teaspoons pareve bouillon powder
3 cups vegetarian broth
white pepper and salt to taste
DIRECTIONS: Place cauliflower in a microwave-safe dish with 1 to 2 tablespoons
water. Cover loosely with plastic wrap. Microwave 4 minutes or until very soft. Drain.
Set aside. In a medium saucepan, melt butter over medium heat. Add the cauliflower,
onions, mushrooms, garlic, thyme and bouillon powder. Cook over medium heat until
onion is transparent. Simmer for 10 minutes, stirring often. Cool slightly before
transferring to food processor. Add the broth and process until slightly grainy (longer if a smoother mixture is preferred). Season to taste with white pepper and salt. Cool before pouring into a container. Cover tightly, label and freeze.
Rich Banana Dessert Kugel
(Dairy) | Serves 8-10
COOK’S TIPS:
*Leave butter and cream cheese at room temperature for several hours to soften.
*May use overripe bananas.
INGREDIENTS:
About half an 8-oz. package of fine egg noodles, cooked and drained
2 bananas, thinly sliced
1 stick (4 oz.) unsalted butter, softened
4 oz. cream cheese, softened
½ cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 to 2 teaspoons cinnamon-sugar
DIRECTIONS: Preheat oven to 350 degrees. Spray a 9-inch square baking dish
with nonstick vegetable spray. Spread cooked noodles over bottom of baking dish.
Spread bananas over to cover. Set aside.
In a large bowl, whip the butter, cream cheese and sugar until pale and fluffy, about 1
to 2 min. Beat in eggs, sour cream and vanilla. Pour over bananas. Sprinkle with cinnamon-
sugar. Bake in preheated oven 50 minutes or until almost firm to touch in center.
Cool completely before sealing with aluminum foil, labeling and popping into freezer.
Ginger-Spiked Fruit Soup
(Pareve, Vegetarian) | Serves 6
Super-easy: Just place all ingredients, except the ginger, in blender and whirl. Serve chilled.
COOK’S TIPS:
*Use fresh squeezed lemon juice, not bottled.
*Ginger root, not powdered ginger, should be used.
*May substitute apple juice for orange juice.
*For a dairy soup, stir ½ cup sour cream or plain yogurt into thawed soup.
*If too thick, add a little more orange juice.
INGREDIENTS:
1 (15 oz.) can pitted cherries, drained
1 cup whole cranberry sauce
5 tablespoons fresh lemon juice (from 2 large lemons)
1 cup orange juice
½ cup water
1 slice (½-inch thick) challah or white bread, crumbled
2-3 tablespoons coarsely grated ginger root to taste
DIRECTIONS: Place all ingredients, except ginger root in blender jar or food
processor. Whirl until smooth. Stir in grated ginger root to taste. Pour into freezer
container, cover tightly, label and freeze.
Easy Vegetable Lasagna for a Crowd
(Dairy) | Serves 24
COOK’S TIPS:
*Don’t be intimidated by the long ingredient list
or directions. Ingredients are all ready to use.
*May divide ingredients into two containers each that serves 10 to 12.
*Full-fat ricotta, sour cream and milk may be used, if desired.
*Dry thawed chopped spinach by rolling tightly in clean tea towel.
*Reheat, thawed, at 325 degrees, for 40 minutes, or until hot and bubbly.
INGREDIENTS:
1 (16 oz.) package skim-milk ricotta cheese
1 (16 oz.) package low-fat sour cream
½ cup skim milk
1¼ teaspoons freshly ground pepper
1 (16 oz.) jar meatless spaghetti sauce
1 (10.5 oz.) “no cook” lasagna noodles
1 (12 oz.) jar roasted sliced red peppers, drained
1 (12 oz.) jar marinated artichoke hearts, drained and quartered
1½ cups frozen chopped spinach, thawed and squeezed dry
2 teaspoons garlic powder
1/3 cup grated Parmesan cheese
¾ cup water
DIRECTIONS: Preheat oven to 375 degrees.. Spray a 13×9-inch lasagna pan with
nonstick vegetable spray.. In a bowl, mix the ricotta cheese, sour cream, skim milk and
pepper. Set aside.
Spread half the spaghetti sauce over the bottom of prepared pan. Cover with 3 lasagna
noodles and top with about 1/3 cheese mixture. Cover with roasted pepper and half the
artichokes. Repeat with 3 lasagna noodles and half the remaining cheese mixture.
Cover with remaining artichokes and the spinach. Top with remaining cheese mixture.
Sprinkle with garlic powder and Parmesan cheese. Pour ¾ cup water into one corner of
pan, tilting to distribute water to other corners. Cover tightly to seal with heavy-duty foil.
Bake in preheated oven for 1 hour. Uncover and bake 15 minutes longer.
Cool completely before sealing with foil. Label and freeze.