Stuck in someone else's frames? break free!

Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!!  Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008.  Spike loved to cook and share her cooking with those she loved.  Sharing her recipes was the next best thing.

[Spike’s Jewish Good Eatin’ Recipes]  [Spike’s Good Eatin’ Recipe Collection]

(¯`·.¸¸.·´¯`·-> Spike’s Jewish Good Eatin’ Recipe Collection 42<-·´¯`·.¸¸.·´¯)

March 7, 2005

from: Spike's and Jamie's Recipe Collection

Many of these recipes have not yet been added to the recipe web site - so you are getting a "sneak peek" of future additions. We hope you enjoy these recipes!!!

Shalom, from Spike the Grate and Jamie the Webmistress


[] April 24 is the first day of Passover. I have, in the past, avoided sending out recipes for this occasion, because there is already such a rich source. Here I am, with some Sephardic recipes to be served during Passover or any other time.

[] Please note that Sephardic Jews may eat rice, corn, peanuts and beans during this holiday, while Ashkenazic Jews avoid them. []


This moist mixture of herbs, spices, and aromatics comes from North Africa. It is mainly used as a marinade for fish but is also good with chicken, potatoes, and other veggies.

Combine in a bowl:
5 Tbsp extra virgin olive oil
2 tbsp lemon juice
4 or 5 crushed garlic cloves
2 tsp ground cumin.

Stir in:
1 tbsp paprika
1/4 tsp ground ginger
a pinch chili powder

6 Tbsp chopped cilantro leaves (combined with some flat leaf parsley or mint)
1/4 tsp salt

Puree to a smooth paste and use for marinade.


[] Here’s a nice dip to serve with spears of Romaine lettuce, chunks of tomato, wedges of cucumber carrot sticks, mozzarella cheese, or crusty breads.[]


1 1/2 slices whole wheat bread, day old or toasted
3 red bell peppers, roasted, skinned, and chopped (or purchased in a jar)
2 very mild chilies, roasted, skinned, and chopped (or purchased in a jar)
1 cup walnut pieces
3 or 4 garlic cloves, chopped
1 to 2 tbsp balsamic vinegar
juice of 1/2 lemon
1 tsp ground cumin
1/2 tsp sugar
7 Tbsp extra virgin olive oil

Break the bread into small pieces and place in a food processor or blender, with all the remaining ingredients except the oil. Blend together until the ingredients are finely chopped.

With the motor running, slowly drizzle the oil into the food processor (or blender) And process until the mixture forms a smooth paste. Pour into a serving bowl and serve at room temperature.


This is a lovely soup, with the advantage of quantities easily being multiplied.

1 cup black-eyed beans (which are actually peas)
1 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
2 or 3 mild fresh chilies, chopped (or purchase in a can or jar)
1 tsp ground cumin
1 tsp ground turmeric
9 oz (or so) fresh or canned tomatoes, diced
2 1/2 cups chicken, beef, or veggie stock
1 oz cilantro leaves, roughly chopped
juice of 1/2 lemon

Crusty or pita bread for garnish

Put the beans into a pan, cover with cold water, bring to boiling, and cook for 5 minutes. Remove from heat, cover and let stand for 2 hours. Drain, return the beans to the pot, cover with fresh, cold water, and simmer for 45 minutes or until beans are tender. Drain and set aside.

Heat the oil in a pan, add the onions, garlic, and chili and cook for 5 minutes or until the onion is soft. Stir in the cumin, turmeric, tomatoes, stock, half the cilantro, and the beans. Simmer for 30 minutes. Stir in the lemon juice and remaining cilantro. Serve with the bread.



1 cup chickpeas, soaked overnight
3 Tbsp olive oil
1 onion, chopped
10 garlic cloves, chopped (or less – that would be way too much for Spike!)
1 parsnip, sliced
3 carrots, sliced
1 to 2 tsp ground cumin
1/2 tsp ground turmeric
1 Tbsp chopped fresh root ginger (or purchased in a jar)
8 cups beef stock
1 potato, peeled and cut into chunks
1/2 large zucchini, sliced or cut into chunks
14 oz fresh or canned tomatoes, diced
3 to 4 tbsp brown or green lentils
2 bay leaves
1/2 lb salted meat such as salt beef (or 1 lb lamb)
1/2 pound of lamb
1/2 large bunch cilantro leaves
1 cup long grain rice

1 lemon, cut into wedges
spicy sauce such as zchug (or fresh or canned chilies) (see recipe below)

Preheat the oven to 250 deg. F. Drain the chickpeas.

Heat the oil in a large flameproof casserole, add the onion, garlic, parsnip, carrots, cumin, turmeric, and ginger, and cook for 2 to 3 minutes. Add the chickpeas, stock, potato, zucchini, tomatoes, lentils, bay leaves, salted meat, lamb, and cilantro. Cover and cook in the oven for about 3 hours.

Put the rice on a double thickness of muslin or cheesecloth and tie together at the corners, allowing enough room for the rice to expand while it is cooking.

Two hours before the end of cooking, remove the casserole from the oven. Place the rice parcel in the casserole, anchoring the edge of the muslin parcel under the lid so that the parcel is held above the soup and allowed to steam. Return the casserole to the oven and continue cooking for a further two hours.

Carefully remove the lid and the rice. Skim off any fat from the top of the soup, and ladle the soup into bowls with a scoop of the rice and one or two pieces of meat. Serve with lemon wedges and a spoonful of hot sauce or chopped fresh chilies.



5 to 8 garlic cloves, chopped (or purchased in a jar)
2 to 3 medium-hot chilies, such as jalapeno
5 fresh or canned tomatoes, diced
1 small bunch cilantro, roughly chopped
1 small bunch parsley, chopped
2 Tbsp extra virgin olive oil
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp curry powder
seeds from 3-t cardamom pods
juice of 1/2 lemon
pinch of sugar, if necessary

Put all ingredients except sugar and salt into a food processor or blender. Process until well combined, then season with sugar or salt.

Pour into a serving bowl, cover, and chill in the fridge until ready to serve.

To make a spicy Yemenite dip, put 14 oz chopped fresh tomatoes (or a combination of chopped fresh and canned tomatoes) in a bowl. Stir in 1/2 cup zchug (or to taste) and season with salt. Spread the dip onto wedges of flat breads or serve in a bowl with strips of raw veggies for dipping.

To make hilbeh, a spicy tomato relish, soak 2 tbsp fenugreek seeds in cold water for at least two hours (but preferably overnight). Drain then grind the seeds in a spice grinder or a mortar and pestle, until a smooth paste forms. In a bowl, combine the paste with 1 Tbsp zchug and 2 diced tomatoes. Season with salt and black pepper to taste.



A whole fish, cooked in spices. The wholeness symbolizes the full year to come and the head symbolizes the wisdom that we seek.

1 3 1.4 –lb fish such as snapper, with head and tail left intact
1/2 tsp salt
juice of 2 lemons
3 to 4 tbsp extra virgin olive oil
2 onions, sliced
5 garlic cloves, chopped (or purchased in a jar)
1 green bell pepper, seeded and chopped
1 or 2 fresh green chilies, seeded and finely chopped (or purchased in can or jar)
1/2 tsp ground turmeric
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 cup passata (bottled strained tomatoes)
5 or 6 fresh or canned tomatoes, chopped
3 to 4 tbsp chopped cilantro leaves and/or parsley
2 1/2 oz pine nuts, toasted
parsley to garnish

Prick the fish all over with a fork and rub with the salt. Put the fish in a roasting pan or dish and pour over the lemon juice. Leave to stand for 2 hours.

Preheat the oven to 350 deg. F. Heat the oil in a pan, add the onions and half the garlic, and fry for about 5 minutes or until softened. Add the pepper, chilies, turmeric, curry powder, and cumin to the pan and cook gently for 2 to 3 minutes. Stir in the passata, tomatoes, and herbs.

Sprinkle half the pine nuts over the base of an ovenproof dish, top with half the sauce, then add the fish and its marinade. Sprinkle the remaining garlic over the fish, then add the remaining sauce and the remaining pine nuts. Cover tightly with a lid or with foil, and bake for 30 minutes or until the fish is tender. Garnish with parsley.


(Sephardi spiced chicken rice with lemon and mint relish)

9 oz chicken, diced
3 garlic cloves, chopped (or purchased in a jar)
1 tsp ground turmeric
2 to 3 tbsp olive oil
2 medium carrots, diced or chopped
seeds from 6 to 8 cardamom pods
2 1/2 cups long grain rice
9 oz tomatoes, chopped
3 cups chicken stock

For the lemon and mint relish:
3 tomatoes, diced
1 bunch fresh mint, chopped
5 to 8 scallions, thinly sliced
juice of 2 lemons

For the relish: Put all the ingredients in a bowl and mix together. Chill until ready to serve.

Mix the diced chicken with half the garlic and the turmeric. Heat a little of the oil in a pan, add the chicken, and fry briefly until the chicken has changed color and is almost cooked. Remove from the pan and set aside.

Add the carrots to the pan with the remaining oil, then stir in the remaining garlic, the cardamom seeds and the rice. Cook for 1 to 2 minutes.

Add the tomatoes and chicken stock to the pan and bring to a boil. Cover and simmer for about 10 minutes, until the rice is tender. A few minutes before the rice is cooked, fork in the chicken, Serve with the relish.


(Ethiopian stew)

6 Tbsp veggie oil
6 to 8 onions, chopped
6 garlic cloves, chopped (or purchased in a jar)
2 tsp chopped fresh root ginger (or purchased in a jar)
1 cup water or chicken stock
1 cup passata (bottled strained tomatoes) pr 14 oz canned chopped tomatoes
3 lbs chicken, cut into serving pieces (8-12 portions)
seeds from 5 to 78 cardamom pods
1/2 tsp ground turmeric
large pinch ground cinnamon
large pinch ground cloves
large pinch grated nutmeg
cayenne pepper, hot paprika, or berbere to taste
4 hard-cooked eggs
salt and ground black pepper
fresh cilantro and onion rings, to garnish
injera, flat bread, or rice, to serve

Heat the oil in a pan, add the onions, and cook for 10 minutes until softened but not brown. Add the garlic and ginger and cook for 1 or 2 minutes more.

Add the water or chicken stock and the passata to the pan. Bring to a boil, and cook, stirring continuously, for about 10 minutes, or until the liquid has reduced and the mixture has thickened. Season.

Add the chicken and spices to the pan and turn the chicken in the sauce. Reduce the heat, then cover and simmer, stirring occasionally, for about 1 hour, or until the chicken is tender. Add a little more liquid if the mixture seems too thick.

Remove the shells from the eggs and then prick the eggs once or twice with a fork. Add the eggs to the sauce and heat gently until the eggs are warmed through. Garnish with cilantro and onion rings and serve with injera, flat bread, or rice.


[] A little dessert sounds wonderful! This one requires citrus zest, as do many other of the delicious recipes I have. Zesters, in the cookery stores, are very expensive. The hardware stores have rasps, which are the same thing, in various sizes and configurations, at a substantially lower cost. []


12 eggs, separated
1 1/2 cups sugar
1/2 cup fresh orange juice
grated rind of 1 orange
grated rind of 1 lemon
1/2 cup potato flour, sifted
3/4 cup fine matzo meal, or matzo meal flour, sifted
large pinch salt
confectioners’ sugar, for dusting, optional

Preheat the oven to 325 deg. F. Whisk the egg yolks until pale and frothy, then whisk in the sugar, orange juice, and the orange and lemon zests.

Fold the sifted flours into the egg yolk mixture. In a clean bowl, whisk the egg whites with the salt until stiff, then fold into the egg yolk mixture

Pour the cake mixture into a deep, ungreased 10-inch cake pan and bake for about one hour, or until a toothpick inserted in the center comes out clean.

Leave the cake to cool in the pan. When it is cold, turn out the cake, and invert onto a serving plate. Dust with a little confectioners’ sugar if you like.

This lovely Pesach dessert is very nice when served with a fruit salad, or some pieces of fresh fruit on the side.


Chag Sameach,

from Spike and Jamie


Any problems with this page?
Send the URL of this page & a description
of the problem to: webmaster (at)
Thank you!

You will have to type the email address - we are removing the clickable links because of spammers.


Search this site powered by FreeFind

Search for recipes in this website. 

Back to Spike's & Jamie's Recipe Collection





Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.






Back to Top