Very Berry Smoothie

 Ingredients

• 8 Tbsp Almased
• 12 oz water
• ½ cup strawberries
• ½ cup yogurt
• ¼ cup blueberries
• crushed ice

Directions

1. In a colander, wash fruits thoroughly under running water.
2. Depending on what blender you're using, ensure that the blades are sharp and devoid of debris. Follow assembly instructions from the user's manual.
3. Always layer liquids and soft foods first and the ice later. Place all ingredients one at a time in the blender.  Use Speed 1 for mixing, Speed 2 for blending, and Speed 3 for pureeing or crushing ice. Use the Pulse button for short bursts when breaking the ice.
4. Serve and enjoy

Hearty Chicken Pot Pie

An excerpt from American classic recipe cards

Ingredients:

• 1 can (10 ¾ oz) condensed chicken broth
• 1 ⅓ cups water, divided
• 4 medium carrots, thinly sliced
• 3 medium red potatoes, scrubbed and diced
• 2 stalks of celery, cubed (optional)
• 2 tablespoons olive oil
• 2 cups medium mushrooms, quartered
• 1 medium onion, coarsely chopped
• 1 lb of fresh sugar snap peas or snow peas, shelled or 1 cup of frozen peas
• ⅓ cup all-purpose flour
• 9" unbaked pie crust
• 2 ½ cups (325g) all-purpose flour, spooned and leveled
• 1/2 teaspoon fine sea salt or 1 teaspoon kosher salt
• 1 tablespoon sugar, optional
• 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes
• 6 to 8 tablespoons ice water, or more as needed
• 2 ½ cups chopped cooked chicken
• store-bought rotisserie chicken or poached shredded chicken thighs
  
• Poaching breasts or thighs in seasoned broth keeps the meat incredibly juicy and yields tender shreds for your pie.

Directions:

1. Follow Joanne Gallagher's easy flaky butter pie crust recipe for the pot pie a day before. If you have frozen the pie crust, thaw in the refrigerator for a couple of hours before blind baking. Preheat oven to 425°F. 
2. Place boneless, skinless chicken thighs in a pot. Cover with 1–2 inches of cold water or broth, and add aromatics (onion, garlic, salt, pepper, bay leaves, and turmeric). Bring to a gentle simmer about 15–20 minutes. Turn the heat off, cover, and let the chicken steep until cooked through.
3. 1n a medium saucepan, combine the chicken broth, 1 cup of water, carrots, and potatoes. Bring to a boil. Reduce heat and simmer over low heat for 10 minutes.
4.  In a large skillet, heat oil until toothpick is bubbling. Add mushrooms and onions. Add in the peas and sauté for 5 minutes. Stir in the broth mixture.  
5. In a bowl, whisk remaining ⅓ cups of water into the flour until smooth. Wisk flour paste into the large skillet of vegetables. Increase the heat to medium high. Bring to a boil
6.  Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1" thickness dough to cover a 2-quart baking dish and another to cover up the pie filling. Cut a scalloped round hole from the center of the top pie crust for ventilation using a cookie cutter.
7. Add chicken to the vegetable mixture. Transfer to the baking dish. Place the top pie crust over filling. Trim and flute edges.  
8. Place the baking dish of the chicken pot pie in the oven. Bake for 20 minutes or until filling is bubbly or crust has browned. 

Banana bread

An excerpt from ​https://thesaltymarshmallow.com/best-banana-bread-recipe/

That website was ads galore!!! 🤪😫😩😤

Ingredients 

• 1 stick butter (1/2 cup)
  
• 3 Large ripe bananas 
  
• 2 Large eggs
  
• 1 teaspoon Vanilla Extract
  
• 2 Cups all purpose flour 
  
• 1/4 cup milk
• 1/4 cup yogurt
• 1 Cup granulated sugar 
  
• 1 teaspoon Baking Soda or 1/3 cup club soda
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon cinnamon 
  
• Optional pecan or walnuts 
  

Instructions

1. Preheat oven to 350°F. Spray a loaf pan with non-stick cooking spray or grease with butter and set aside.
   
2. Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.
   
3. Add the bananas to the same bowl and mash with a fork.
   
4. Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.
   
5. In a second large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon.
   
6. Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
   
7. Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.

Best Traditional Fish and Chips

What we know as fish and chips today originated in England but its earliest origins can be traced back to Sephardic Jewish immigrants from Spain and Portugal. ~ Kimberly Killebrew

Excerpt from Feast & Merriment

​Ingredients 

• 3 pounds Russet potatoes about 4 large potatoes.

• 3 quarts canola oil for frying plus 1/4 additional cup

• 3 cups all-purpose flour

• 1 cup cornstarch

• ½ teaspoon cayenne pepper

• ½ teaspoon paprika

• 1/4 teaspoon ground black pepper

• 3 tsp Diamond kosher salt

• 2 teaspoon baking powder

• 1 ½ – 2 pounds 1-inch-thick cod fillet or other thick white fish, such as hake or haddock cut into approximately 3-ounce pieces. (Thoroughly dry fish with paper towels)

• up to 3 cups beer 24 ounces, cold. (Any beer will work in this recipe, even nonalcoholic beer with the exception of dark stouts and ales.)

INSTRUCTIONS

 
1. Prep the fishSlice fish into your preferred size portions. I like smaller pieces, about 2 ounces per piece, but sometimes you need to follow the natural cuts of the filet. You want portions that are evenly sized as much as possible. Pat dry with paper towel and set aside in the refrigerator.
2. Prep the potatoesPeel the potatoes and slice off the “top & tail” to square off the ends of the potato and discard. Cut each potatoes lengthwise into 1/2 inch fries. Add potato pieces into a water bath for about 30 minutes.
Remove from water and pat dry with paper towel.
3. Fry the Potatoes

In heavy-bottomed Dutch oven (about 7 quart capacity), heat TWO of the three quarts oil over medium heat to 350°F. Pro Tip: Use an Oil safe Probe to monitor and control temperature for perfect results. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes.

Transfer fries to paper towels to drain.
4. Set up the dredging stationWhisk the flour, cornstarch, cayenne, paprika, pepper, and salt in a large mixing bowl.
Remove 1.5 of a cup of the flour mixture and add it to a casserole dish and set this flour & dish aside.
Go back to the flour mixture that remains in the bowl and add baking powder. Whisk to combine.
Add 1.5 cups beer to the flour mixture in the mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
5. Dredge & fry the fishWith the fries done, increase the heat of the oil to medium-high, add remaining quart of oil if necessary and heat oil to 375°F. Meanwhile, thoroughly dry fish with paper towels. Dredge each piece of fish in the flour mixture shaking off excess flour. Dip 1 piece of fish in batter at a time and let excess run off, shaking gently. Place battered fish back into the casserole dish, or what ever dish you are using, with the flour mixture and turn to coat both sides.
Add each piece directly to hot oil if or, if you choose, keep pieces in single layer on baking sheet and repeat until all pieces are coated. It’s best to do it in batches if working alone, just be careful not to let it sit too long to avoid the batter sticking to the sheet pan.
As you add the fish, you will likely need to adjust the heat to keep it maintained at 375-385°F. Not adjusting your temperature to maintain oil temperature when frying is a common, and costly, mistake. The fish will not crisp up. But make it too high, and everything will burn. Use an oil safe thermometer for best results.
Fry the fish, stirring occasionally, until golden brown, about 5 minutes depending on thickness. Use a kitchen spider to remove fish from hot oil and transfer fish to a sheet pan lined with a gridded cooling rack. Never walk away from the kitchen when frying the fish. 
If you are unsure about the doneness, remove one piece of fish and use an instant read thermometer to test for a minimum of 145° F.
Serve fish & chips with traditional malt vinegar and tartar sauce.

Gefilte fish

An excerpt from Jennifer Bushman’s kitchen 

​Ingredients

• 5 pounds whole fish such as sucker fish, carp, or pike, filleted and skinned (reserve head, bones, skin, and trimmings for stock)
• 4 quarts water
• 3 medium-size (8 ounces each) yellow onions, quartered, divided
• 4 medium (9 ounces total) carrots, quartered crosswise (16 pieces total), divided
• 3 medium (3 ounce total) celery stalks, halved crosswise
• 1 cup loosely-packed fresh flat-leaf parsley leaves, stems reserved, divided
• 2 fresh or dried bay leaves
• 1 tablespoon black peppercorns
• 3 large eggs, lightly beaten
• 1/4 cup (about 1 ½ ounces) matzo meal
• ¼ cup thinly sliced fresh chives, plus more for garnish
• 3 teaspoons kosher salt, plus more to taste
• Beet horseradish 

Directions

Cut fillets into 2-inch pieces. Attach a metal food grinder attachment with coarse grinding plate (8-millimeter) to a stand mixer. Position mixer bowl under attachment. Set mixer speed to medium-low, and grind fish. (Alternatively, pulse fish in a food processor, working in small batches, until finely chopped, about 8 pulses.) Cover ground fish in mixer bowl, and refrigerate while making the stock.

Place reserved whitefish head, bones, skin, and trimmings in a large stockpot. Add water, 2 of the quartered onions, half of the carrots, ½ cup of the parsley leaves and all of the stems, bay leaves, and peppercorns. Bring to a gentle boil over medium. Reduce heat to low and simmer until the stock is reduced by half, skimming the surface occasionally to remove and discard impurities, about 1 hour. Place a fine mesh strainer over a large heatproof bowl. Carefully pour fish stock through strainer into bowl; discard solids. Transfer stock to a 12-inch straight-sided skillet; season to taste with salt.

While stock is simmering, place 4 of the carrot pieces, remaining 1 quartered onion, and remaining ½ cup parsley leaves in a food processor. Pulse until finely chopped, 8 to 10 pulses, stopping to scrape down sides as needed. Add pulsed onion mixture, eggs, matzo meal, sliced chives, chopped dill, and salt to the ground fish; stir together using your hands until mixture comes together and is well-combined. Divide mixture evenly into 12 (4-ounce) balls; shape into oval patties about 4-inches long and 1½ to 2-inches thick. Place patties on a plate, and loosely cover with plastic wrap. Refrigerate until ready to use.

Add remaining 4 carrot pieces to strained fish stock in skillet. Bring to a simmer over low and adjust heat to maintain a temperature of 180°F. Working in about 3 batches, add fish patties to simmering stock and simmer, gently turning patties occasionally to ensure they don’t stick to bottom of skillet, until patties are cooked through and a thermometer inserted into the thickest portion of patties registers 140°F, about 15 minutes per batch. Transfer cooked patties to a plate.

Remove carrot pieces from skillet; let stand until cool enough to handle, about 3 minutes. Thinly slice carrot pieces crosswise; add to plate with patties. Cover patties and carrots loosely with plastic wrap, and chill until cold, for at least 4 hours or up to 12 hours.

Top each patty with a few slices of carrot, and garnish with fresh dill fronds and chives. Serve gefilte fish cold with beet horseradish.

Snickerdoodle Cheesecake Bars

 Excerpt from Philadelphia Cream Cheese recipes

Prep time: 20 mins.

Total time: 6 hours 30 mins

Serves 8

Ingredients

• 1 ½ cups flour
• ¾ cup sugar
  
• 1 tbsp. ground cinnamon
• ¾ cup cold butter, cut up
• 2 cups graham cracker crumbs
• 16 oz. Philadelphia Cream Cheese, softened
• 1 tbsp. vanilla
• ¼ cup sour cream
  
• 2 eggs

Directions

1. Pre-heat oven to 325° F. Line an 8" square baking dish with foil while leaving the ends of foil hanging over the sides of the dish. To soften the cream cheese, microwave on high for 10 secs in a microwave safe bowl or until cream cheese softened.
2. In a medium bowl, combine flour, ¼ cup sugar, and 1 tbsp. cinnamon. Meanwhile, mix the butter and the crumbs with a pastry blender until mixture resembles coarse crumbs.
3. Reserve ½ cup crumb mixture for later use. Press remaining crumb mixture onto bottom and ½" up side of prepared dish. Bake for 25 mins or until lightly browned.
4. In a large bowl, beat cream cheese, vanilla, and ½ cup of the remaining sugar with a mixer until blended. Add sour cream and mix well. Add eggs one at a time, mixing on low speed until well blended. Set aside.
5. In a small bowl, combine remaining sugar and cinnamon. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar. Bake 45 to 50 mins or until center of cheesecake is almost set; cool completely.
6. Refrigerate cheesecake for 4 hours. Use foil handles to remove cheesecake from dish before cutting into bars.