Copycat Recipes – Famous Mains!

So it was kinda hard to choose which mains to find recipes for. I actually googled, “Most Popular Restaurant Dishes” to see what would come up, and low and behold, I got a few of the beauties below. I did go for some Canadian flavour though, and threw in Swiss Chalet’s famous rotisserie chicken and dipping sauce. Surprisingly, not a kosher issue (other than, you know, the establishment itself not being kosher). I hope you all enjoy!


Bonefish Grill Bang Bang Shrimp“Bonefish Grill” Bang Bang “Shrimp”

So with this recipe, the only real change is the obvious, using imitation “shrimp” instead of the real McCoy. Other than that, this recipe is pretty kosher friendly!

Ingredients:
1 cup vegetable oil, or more, as needed
2 cups buttermilk*
1 ½ cups all-purpose flour
1 cup cornstarch
2 large eggs
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper, to taste
2 cups panko breadcrumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds imitation “shrimp”

For the Sauce:
½ cup mayonnaise
4 tablespoons sweet chili sauce
2 tablespoons honey
2 teaspoons rice vinegar

* Don’t have buttermilk? Check out my cheat tips here.

Directions:
To make the sauce, whisk together the mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl and then set aside.

Heat the vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together the buttermilk, flour, cornstarch, eggs, and hot sauce. Add a bit of salt and pepper to taste, and set this aside as well.

In a large bowl, combine the panko, onion and garlic powders, basil, oregano, and some salt and pepper, to taste. Working one at a time, dip a “shrimp” into the buttermilk mixture, then dredge it in the panko mixture, pressing to coat.

Working in batches, add the “shrimp” to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with the sweet chili sauce.


“Cheesecake Factory” Louisiana Chicken PastaCheesecake Factory Louisiana Chicken Pasta

So with this recipe, there were quite a bit of changes needed, as there was a lot mixing of dairy and meat in this recipe. I think I’ve found a happy balance, omitting somethings, and substituting others. I hope you agree!

Ingredients:
For the Chicken:
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
1 cup breadcrumbs
½ teaspoon garlic powder
½ teaspoon lemon zest
½ teaspoon salt
2 tablespoons flour
1 cup non-dairy milk

For the Cajun Sauce:
1 tablespoon margarine
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
¾ small red onion, chopped
1 cup mushrooms, sliced
3 whole garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 ½ cups non-dairy creamer
1 cup low sodium chicken broth
4 tablespoons fresh basil, thinly sliced*
1 (12 ounce) packages bow tie pasta
salt, to taste

* Click here to learn how to clean basil.

Directions:
For the sauce, melt the margarine in a large skillet over medium heat. Add the yellow and red bell peppers, mushrooms, and onion to the skillet, and sauté until crisp-tender, about 4 minutes. Add the garlic and crushed red pepper to skillet and sauté for 3 more minutes. Add the non-dairy creamer, as well as the chicken stock, and simmer until the sauce thickens slightly, about 5 to 7 minutes. Add half of the basil, stirring to incorporate, and season the sauce to taste with salt and pepper. Reduce the heat to low, and simmer. The sauce will continue to reduce and thicken.

For the chicken, pound the chicken breasts until they are very thin (the thinner the better). Mix together the breadcrumbs, garlic powder, lemon zest, salt and flour. Pour the non-dairy milk into a shallow bowl for dipping. Dip the chicken in the breadcrumb mixture and then in the milk and then back in the breadcrumbs.

Heat the oil in a frying pan set to medium-high heat, and fry the chicken until golden crisp and cooked through. Add more oil to the pan as needed. Remove the chicken to a paper-lined plate to drain.

Meanwhile, cook the bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Once done, drain the pasta, and return it to the pot. Add the sauce that has been reducing and toss the pasta to coat. To plate, dish up a healthy portion of the pasta, and top with a golden piece of chicken and the remaining basil.


PF Changs Chicken Lettuce Wraps“P.F. Chang’s” Chicken Lettuce Wraps

What’s amazing about this recipe is that I didn’t need to change a thing! Enjoy!

Ingredients:
½ cup + 1 tablespoon oil
6 boneless skinless chicken breasts
3 cups water chestnuts, minced
2 cups mushroom, minced
½ cup onions, chopped
1 tablespoon garlic, minced
12-15 iceberg lettuce leaves*

Special Sauce:
¾ cup sugar
1 ½ cups water
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons rice wine vinegar
¼ cup + 2 tablespoons ketchup
3 tablespoons lemon juice
⅜ teaspoon sesame oil
3 tablespoons hot mustard
2 tablespoons hot water
1-2 tablespoons garlic and red chile paste

Stir Fry Sauce:
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons brown sugar
1 ½ teaspoons rice wine vinegar

* Click here to learn how to clean lettuce:

Directions:
Make the special sauce by dissolving the sugar in the water in a bowl. Add the soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.  Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

In a wok or large frying pan, bring the oil to a high heat. Sauté the chicken breasts for 4 to 5 minutes per side or until they are done. Remove the chicken from the pan and allow them to cool.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as small as the mushrooms and water chestnuts are. With the pan still on high heat, add another tablespoon of vegetable oil (to the oil that was left over from cooking the chicken). Add the chicken, garlic, onions, water chestnuts and mushrooms to the hot pan. Add the stir fry sauce to the pan, and sauté the mixture for a couple minutes then serve in the lettuce leaves with the special sauce.


“Swiss Chalet” Rotisserie ChickenSwiss Chalet Chicken and Dipping Sauce

As a Canadian, how can you not want just a bite of that beautifully, crispy, spinning rotisserie Swiss Chalet chicken? Well, it turns out, making it kosher isn’t that hard! In fact, I didn’t have to change a thing! Keep in mind though, that unless you have a rotisserie feature on your oven/bbq, it will not come out exactly the same as the commercials.

Ingredients:
1 (3 to 4 pound) whole chicken
2 tablespoons vegetable oil
1 tablespoon onion salt
1 teaspoon garlic powder
2 teaspoons dehydrated tomato soup mix
1 ½ teaspoons brown sugar
½ teaspoon dried thyme
¼ teaspoon ginger
¼ teaspoon dried savoury
¼ teaspoon paprika
¼ teaspoon dry mustard
¼ teaspoon allspice
1 cup water

Directions:

Mix all of the ingredients together in a large re-sealable plastic bag. Poke holes into a whole chicken. Place the chicken in the bag and let it marinate for at least 6 hours or overnight. Cook the chicken in a rotisserie oven at 350 degrees for 2 hours or until cooked through. Serve with dipping sauce.

“Swiss Chalet” Dipping Sauce

Ingredients:
3 cups water
¼ cup tomato juice
1 teaspoon chicken bouillon powder
1 ½ teaspoons paprika
1 teaspoon white sugar
¼ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
¼ teaspoon ground ginger
¼ teaspoon dried mustard
¼ teaspoon onion powder
1 bay leaf
¾ teaspoon Worcestershire sauce*
6 drops Tabasco sauce
2 teaspoons lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil

* Click here to learn about using Worcestershire sauce with meat dishes.

Directions:
In a saucepan, add the water, tomato juice and all of the other ingredients EXCEPT for the lemon juice, cornstarch, final 1 tablespoon water and vegetable oil. Using a whisk, stir the sauce thoroughly, and bring to a boil. Reduce the heat, and simmer for 5 minutes. Remove the bay leaf and stir in the lemon juice.

In a small bowl mix the cornstarch and 1 tablespoon water into a slurry. Slowly whisk the slurry into the sauce. While still whisking, add the oil to the sauce. Continue to whisk the sauce while it cooks for a few more minutes and it will thicken up. This will make 3 cups of sauce.

Make-Ahead Soup Mixes

Soup Mixes in a Jar

So according to the weatherman, this afternoon with the Humidex it is supposed to feel like 39°C, or 102°F. For those of you that don’t know what a Humidex is, you are SO lucky! Humidex is the humidity index, that takes the actual temperature, and then adds the humidity factor, so it tells you that while it may only be x degrees out, it feels like the surface of the sun. In Toronto, we’re fortunate enough to have both the Humidex in the summer and the Windchill in the winter, which calculates how much colder the lake effects wind makes it seem, so again, it may be x degrees out, but now it feels like the dark side of the moon. What can I say, we can’t seem to win here… except for our falls (autumns) which are pretty awesome. Oh well, one out of four ain’t bad. (yes it is, it’s very bad.)

So continuing on our theme of prepping ahead, and making it look like we are uber organized, I thought today in honour of the heat, we’d hit up some soups. It may seem strange, but trust me, when the days start getting cooler, you’ll appreciate being able to open your pantry and see these beautifully layered, labelled jars of soupy goodness. Again, these also make great hostess gifts or last minute grab-n-give ideas for a friend who has a cold. I’ve even included a recipe for the traditional condensed “Cream of _____” soup. You know what I’m talking about. You come across a recipe that calls for cream of mushroom, or celery or asparagus, and at least here in Canada, it’s pretty hard to get a decent kosher one. With this recipe, you will have the base for any flavour “Cream of” soup you want. You’re welcome.


Beef & Barley Vegetable Soup Mix

Ingredients:
½ cup barley
½ cup dried split peas
3 teaspoons beef bouillon powder
¼ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf

Measure all of the above ingredients into a re-sealable jar or bag, leaving the bay leaf on top, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
2 tablespoons vegetable oil
1 pound stew meat, cut in 1″ cubes
6 cups water
1 (796ml) can diced tomatoes, with liquid
1 jar Beef Vegetable & Barley Soup Starter Mix
3 stalks celery, chopped
3 carrots, chopped

In a large pot, heat the oil and add the meat, sautéing until the meat is browned on all sides. Add the water, tomatoes, and soup mix. Bring the mixture to a boil, and reduce the heat. Cover and simmer for 45 minutes. Stir in the celery and carrots. Cover and simmer for 1 hour. Discard the bay leaf.  Serve with Cornbread or biscuits.


Beef Chili Soup Mix

Ingredients:
½ cup dried red kidney beans
½ cup dried navy beans
½ cup dried black beans
⅓ cup dried minced onions
2 to 3 tablespoons chili powder
2 tablespoons dried cilantro or parsley flakes
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon dried minced garlic

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 tablespoon vegetable oil
2 pounds ground beef or stew meat
6 cups water
1 jar Beef Chili Soup Mix
1 (1.36 L) can tomato juice

In a large pot, heat the oil and add the meat, sautéing until the meat is browned. Drain any excess fat that has come off the meat, then add the contents of the soup mix, plus the water and bring everything to a boil. Reduce the heat, cover and simmer for 1 ½ to 2 hours, until the beans are tender. Add the tomato juice, and bring back to a boil, then reduce heat again, and let simmer for 15 minutes. Serve with Cornbread or biscuits.


Colourful Soup Mix

Ingredients:
1 teaspoon beef bouillon powder
¼ cup dried minced onion
½ cup dried split peas
½ cup uncooked macaroni
¼ cup barley
½ cup dry lentils
⅓ cup long-grain white rice
1 cup uncooked tri-colour spiral pasta

Measure all of the above ingredients, except for the tri-colour pasta and macaroni, into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Put the pastas in a separate smaller baggie, and then put the baggie in the larger container with the rest of the soup mix. Attach a tag with the following instructions:

To Use Add:
1 tablespoon oil
1 pound ground beef or stew beef
12 cups water
1 jar Colourful Soup Mix

In large pot, brown the ground beef or stew beef the oil. Remove the pastas from top of jar and set aside. Add 12 cups of water and the remaining jar contents to the pot. Bring the soup to a low boil, then reduce the heat and simmer for 45 minutes. Add tri-colour pasta and simmer 15 minutes more. Serve with your favourite bread or rolls and a tossed salad.


Country Soup Mix

Ingredients:
½ cup barley
½ cup dried split peas
½ cup uncooked white rice
½ cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
½ teaspoon lemon pepper
2 tablespoons beef bouillon powder
½ cup uncooked alphabet pasta
1 cup uncooked macaroni

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 jar Country Soup Mix
3 quarts of water
2 stalks celery, chopped
2 carrots, sliced
1 cup shredded cabbage* (optional)
2 large tomatoes, diced

*Click here to learn how to clean cabbage.

In a large pot, combine all of the above ingredients, and bring to a boil. Reduce the heat, cover, and simmer for at least an hour, until the veggies are tender and the barley and peas are cooked through.


Cream of Anything Soup Mix

Ingredients:
1 cup powdered milk
⅓ cup cornstarch
2 tablespoons pareve chicken/beef/vegetable bouillon powder
1 teaspoons dried onion flakes
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon freshly grated black pepper

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This makes the equivalent of 4 cans of Cream of “Something” soup and can be stored for up to a year. Attach a tag with the following instructions:

To Use Add:
⅓ cup cream mix
1 cup water
1 tablespoon butter (optional)
½ cup minced or chopped “______” Choose one or more for whatever “cream of” flavour you need: onions, mushrooms, asparagus, broccoli, celery, etc.

In a pot, melt the butter and sauté the “something” that you are using (mushrooms, onions, etc.). Cook until translucent, then add the cream mix, and stir to combine. Add the water, and whisk gently over a low/medium heat until thickened.

This can now be used directly in a recipe that calls for a can of condensed “Cream of ___” soup or you can dilute it with milk and water to make “Cream of ____” soup.


Layered Bean Soup Mix

Ingredients:
½ cup kidney beans
½ cup split yellow peas
½ cup black beans
½ cup red lentils
½ cup small red beans
½ cup split green peas
1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon powder
2 teaspoons dried minced onion
1 ½ teaspoons salt
1 teaspoon dried parsley flakes
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon celery seed
4 tablespoons brown sugar

Measure all of the above ingredients, keeping the spices separate from the beans, peas and lentils. Put the spices in a separate smaller baggie, and then put the baggie in a larger contain with the rest of the soup mix. Attach a tag with the following instructions:

To Use Add:
1 jar Layered Bean Soup Mix
1 (796ml) can diced tomatoes, with liquid
10 cups water, divided

Rinse the beans and place in large stock pot. Pour 4 cups boiling water over beans; cover and let soak overnight. Drain the beans and return to the stock pot. Add 6 cups water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 1 to 1 ½ hours or until beans are almost tender. Add the tomatoes and seasoning mix. Stirring occasionally, cover and simmer for 30 minutes. Uncover beans and continue to simmer about 1 hour longer or until beans are tender and soup thickens. Serve warm.


Mushroom Barley Soup Mix

Ingredients:
½ cup barley
¼ cup dried mushrooms
2 tablespoons dried minced onions
¼ cup dried carrot slices (optional)
2 tablespoons dried parsley flakes
2 tablespoons dried dill
2 bay leaves
2 teaspoons beef bouillon powder

Measure all of the above ingredients into a re-sealable jar or bag, leaving the bay leaf on top, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 jar Mushroom Barley Soup Mix
1 quart water
2 carrots, sliced (if you didn’t use the dried variety)

In a large pot, add the carrots and soup mix to 1 quart boiling water and simmer until the barley and carrots are tender. Remove the bay leaves before serving.


Sun Dried Tomato & Penne Soup Mix

Ingredients:
2 cups penne pasta
1 cup sun-dried tomatoes
½ cup dried shiitake mushrooms (or other variety)
¼ cup dried onion flakes
¼ cup dried parsley flakes
1 tablespoon dried minced garlic
1 ½ teaspoons dried thyme
1 ½ teaspoons dried basil
½ teaspoon dried crushed red pepper

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 jar Sun Dried Tomato & Penne Soup Mix
8 cups vegetable broth
1 (796ml) can diced tomatoes, with liquid
1 (540ml) can cannelloni (white kidney beans) beans, drained and rinsed
Salt and pepper

In a large pot, combine all of the above ingredients, except for the beans. Bring the soup to a boil, reduce the heat, then cover and simmer until the pasta and veggies are tender. Add in the beans and simmer an additional 15 minutes or so. Taste, and adjust salt and pepper as needed. Serve hot with some crusty bread.

Non-Dairy Butter Chicken

Butter ChickenWell, our travels now take us to India, and the city of Bombay, or what is now known as Mumbai. This is a classic Indian dish that is local to the region, but often unattainable to those keeping a kosher diet. Here, with the replacement of dairy with coconut milk, you get the best of both worlds! This recipe will serve 6, and despite the long list of ingredients, is very simple to make! Enjoy!

Ingredients:

2 pounds of boneless, skinless chicken breast cut into 1-inch cubes

Tandoori Marinade:
⅓ cup coconut milk
2 tablespoons lemon juice
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon ground cumin
¾ teaspoon ground coriander
¼ – ½ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon fresh-ground black pepper
¼ teaspoon sea salt
¼ teaspoon ground cardamom

Butter Chicken Sauce:
1 ½ tablespoons extra-virgin olive oil
1 ½ cups chopped yellow onion
1 tablespoon minced garlic
1 ½ tablespoons grated fresh ginger root
1 ½ teaspoons garam masala
1 ½ teaspoon ground cumin
¾ teaspoon chili powder
1-2 bay leaves
2 (740ml) cans diced tomatoes
1 tablespoon chicken bouillon powder + 1 ½ cups warm water
⅓ cup coconut milk
1 tablespoon lemon juice
1 ½ tablespoons brown sugar
⅓ teaspoon sea salt
⅓ teaspoon freshly ground black pepper
1 ½ tablespoons minced fresh cilantro*
1 ½ tablespoons potato/corn starch (if needed)

* Click here to learn how to clean cilantro.

Directions:

Place cubed chicken in a large gallon re-sealable bag, and set aside. Combine the ingredients for the marinade in a small bowl. Pour the marinade mixture our over top of the chicken. Seal the bag, taking out as much air as possible. Using your hands, mix the chicken up with the marinade through the bag, flipping it to help combine. Marinate in the fridge for 8-24 hours. The longer you marinate the better, but do not exceed 48 hours.

Once marinated, preheat the oven to 375 degrees and line a baking sheet with parchment paper or a silicon baking mat. Place the marinated chicken on the sheet, spreading it out so that they cook evenly. Bake in the preheated oven for 15-17 minutes, until internal temperature reaches 170 degrees. Remove from the oven and allow to sit.

Meanwhile, prepare the butter chicken sauce by sautéing the oil, onion and garlic in a medium-sized saucepan over medium-high heat for 10 minutes until onion is brown. Add the ginger, garam masala, cumin, chili powder and bay leaf. Cook for 1 minute. Add diced tomatoes, chicken bouillon powder, water, coconut milk, lemon juice, brown sugar, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.

If you find that your sauce needs thickening, remove about 3-4 tablespoons of sauce into a small bowl, and mix in the potato or corn starch. Once the starch has been thoroughly combined with the sauce, return the sauce to the main pot and mix through. This will thicken up the sauce. Add the cooked chicken, cilantro and remove the bay leaf, and serve with hot basmati rice.

Cabbage Borscht – Капуста Борщ

Cabbage BorchtIngredients:

1 large cabbage, cut into large chunks*
2 cups (about 1 lb.) beets, peeled and quartered
2 cups (about 1 lb.) Yukon gold potatoes, peeled and quartered
1 lb. stew meat or flunken
1 – 2 beef bones, with marrow
2 (796ml) cans diced tomatoes
1 (156ml) can tomato paste
3 tablespoons lemon juice (to taste)
3-4 tablespoons chicken bouillon powder (to taste)
½ cup Brown sugar
Salt, to taste
LOTS of pepper

Instructions:

In a large stock pot, place the meat and bones, and fill with water. Bring to a boil, then reduce to a simmer, skimming any fat or debris that rises. Add the remaining ingredients and bring to a boil again. Once temperature has been reached, reduce to a simmer and let cook for several hours, stirring every now and then so nothing sticks to the bottom of the pot and burns. Taste for flavouring, adding more lemon, sugar or pepper as needed. Serve hot.

* Click here to learn how to check cabbage.