4 minute read
A Sampling of Simply
A SAMPLE OF SIMPLY
BY RIVKY KLEIMAN
FRENCH TOAST CHURROS
Dairy Yields 12 roll-ups
The most insanely delicious French toast you will ever have. When my grandson, who is really a picky eater, gave it two thumbs up, I knew we had a winner. Try it and see for yourself; every bite of these caramel-fi lled churro roll-ups will leave you wanting more.
Ingredients
» 12 slices white bread, crusts removed » 6-8 Tbsp caramel sauce, homemade or store-bought » ½ cup milk » 2 eggs » 1 Tbsp sugar » 1 tsp cinnamon » ½ tsp vanilla sugar » Pinch kosher salt » Pancake syrup, optional » Whipped cream, optional
Cinnamon Sugar Coating » ½ cup sugar » ¼ cup dark brown sugar, packed » 2 tsp cinnamon
Chocolate Sauce » 3½ oz good quality chocolate, chopped » ½ cup heavy cream » 1 Tbsp butter, melted » 2 Tbsp light corn syrup
Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper; coat with cooking spray.
Using a rolling pin (or a bottle), roll out bread slices as thinly as possible. with caramel sauce. Roll up, jelly roll-style, as tightly as possible. Set aside.
In a medium bowl, combine milk, eggs, sugar, cinnamon, vanilla sugar, and salt. Whisk until combined.
Prepare the cinnamon sugar coating: In a small bowl, stir together coating ingredients until combined.
Dip each roll-up in the milk mixture to evenly coat; then dip and evenly coat in the cinnamon sugar coating. Place on prepared baking sheet.
Bake 13-15 minutes.
Prepare the chocolate sauce: Place chopped chocolate and butter into a bowl. In a small saucepan, heat heavy cream until bubbles start to form, but do not bring to a boil. Pour heated heavy cream over chopped chocolate and butter. Allow to sit for 5 minutes to melt the chocolate. Add corn syrup; stir to combine.
SMOKY CAULIFLOWER BITES
Pareve Yields 8 servings
Smoked paprika and crushed red pepper flakes give extra depth to a simple side of roasted cauliflower. Drizzling the honey and lemon during the final roast takes it over the top. This will definitely become your new favorite.
Ingredients
» 5 Tbsp olive oil » 1 tsp smoked paprika » ½ tsp sea salt » ¼ tsp crushed red pepper flakes » pinch black pepper » 2 lb. fresh or frozen cauliflower florets (see Note) » 2 Tbsp honey » 1½ tsp lemon juice
Preparation
In a large resealable bag, combine olive oil, paprika, salt, red pepper flakes, and pepper. Add cauliflower florets, seal bag, and shake until all pieces are well coated.
Transfer cauliflower to prepared baking sheet. Bake for 20 minutes.
Combine honey and lemon juice. Drizzle over cauliflower; toss to coat. Return to oven; bake an additional 15 minutes.
Note: If using frozen cauliflower, run under hot water until fully defrosted, drain well, and place on paper towels to dry.
Tip: Steps 1-2 can be done the night before and then cauliflower can be refrigerated in the resealable bag until ready to bake.
SESAME CHICKEN
Meat Yields 6 servings
This sesame chicken is seriously so delectable, you’ll be tempted to toss those take-out menus. These crispy chicken pieces coated in a sweet and savory honey sesame sauce are perfectly delicious. I think this homemade version is even better than what I’ve had at many restaurants. My kids most definitely agree.
Ingredients
» 1½ lb. dark chicken cutlets » ¼ cup nondairy milk » 3 cloves garlic, crushed » 1⁄₈ tsp crushed red pepper flakes » Canola oil, for frying » 2 tsp sesame oil » Chopped chives, for garnish
Batter » ½ cup cornstarch » ½ cup flour » ½ cup cold seltzer » 2 egg whites
Sesame Sauce » ¼ cup low sodium soy sauce » ¼ cup rice vinegar » ¼ cup dark brown sugar » ¼ cup honey » ¼ cup ketchup » 1 Tbsp cornstarch » 1⁄3 cup water » 1 tsp garlic powder » 1 Tbsp black and white sesame seeds + more for garnish
Preparation
whisk together sauce ingredients until smooth. Set aside.
Heat sesame oil in a large skillet or wok over medium heat. Add sesame sauce. Bring to a boil; cook until thickened, whisking occasionally. Reduce heat to medium-low. Add fried chicken; toss to coat with sauce.
Before serving, sprinkle with additional sesame seeds and chopped chives.
In a large resealable bag, combine nondairy milk, garlic, and red pepper flakes. Add chicken tenders. Coat chicken tenders; marinate and soften for 15-20 minutes. In a large bowl, combine and whisk together batter ingredients. Add marinated chicken tenders. Discard remaining marinade. Mix to completely coat with batter.
Heat 3 inches oil in a 2-3-quart saucepan over medium heat. Add a few pieces of chicken at a time, taking care not to crowd the pan. Fry for 2 minutes, until lightly golden. Turn chicken; fry until lightly golden. Transfer fried chicken to a paper towel-lined cooling rack or pan. Repeat until all chicken is fried.
Prepare the sesame sauce: In a small bowl, Note: White chicken cutlets also work here, but dark cutlets are a bit juicier.
