Blueberry Banana French Toast



1 banana
2oz fresh blueberries
1 egg
1/4 cup milk
1/2 tsp cinnamon (or more if you like cinnamon)
1 scoop vanilla sugar
Blend all ingredients in blender. Pour batter into flat tray. Dip both sides bread into batter. Fry in warm skillet with canola oil. (About 3 minutes per side). Makes four pieces of French Toast.

Serve with fresh blueberries, whipped cream or syrup

Easy (Chicken) Schnitzel

Set-up for preparation

Two packets of chicken cutlets (2 cutlets per pack)

1 egg, scrambled

1 cup seasoned bread crumbs

Place egg, and bread crumbs into separate bowls as shown in picture above

Cut chicken into thin slices

Pound chicken flat with meat hammer

Dip each piece, first into egg, then into bread crumbs, then set gently on plate.

Take a flat skillet with high walls, add enough canola oil to cover an inch of bottom. No more.

Important NOTE: Oil burns quickly, so this step has to be closely monitored. Fire can happen if the temperature of the oil gets too high. Constantly maintain an even temperature by lowering and raising heat. The oil should never be more than 350F as Canola catches fire at 390F. Use a meat thermometer to monitor your heat.

Place each piece of coated chicken gently into hot oil. Cook on both sides for 3 – 4 minutes each or until golden. Lay onto paper towel to absorb oil when it comes out of pan.

Chicken Filled Bourekas

More brown food for the holidays
Chicken cutlets I use
Before going into oven…I could have been neater 🤷🏻‍♀️

This is one of the simplest recipes to put together, but the work is time consuming. Just turn on a good playlist, and you should be good to go 💕

1 pack of chicken cutlets as seen in picture

Pack of phyllo dough cut into 4”x4” squares

1 tsp garlic

1/2 tsp pepper

Dijon mustard (1/2 tsp per piece)

1 egg, scrambled for egg wash

Sesame seeds for covering

Cut up chicken in small 1” by 2” strips. Chicken cuts better when still a little frozen

Take spices and cover pieces liberally, mixing with your hands

Cut phyllo dough and place chicken in centre of each square

Cover with a dollop of mustard. 1/2 tsp per chicken piece. Not too much, because then the phyllo won’t seal properly

Gather edges of phyllo dough around chicken and squeeze to seal

Place each piece onto greased cookie sheet with sealed side upwards.

Cover each piece with egg wash (can use sesame seeds at this point but this house has food allergy fo them 🤦🏻‍♀️)

Bake at 350F for 30-35 minutes, or until brown.

Double this recipe because believe me, it disappears!!

Gefilte Fish Ratatouille

1 medium zucchini sliced thinly

1 red pepper diced

1 medium onion diced

2 cloves garlic minced

2 tablespoons canola oil

1/4 tsp pepper

1/2 cup Tuscanini diced tomatoes 

1/2 cup water 

2 tablespoons sugar

1 jar  Manischewitz Gefilte Fish, drained of broth. 

Prepare all vegetables by dicing thinly. Place Gefilte fish in sieve, and drain broth. Place vegetables into warm skillet with oil. Sauté until vegetables are tender, but not done. Add two tablespoons sugar and pepper. Add diced tomatoes and water along with Gefilte fish. Stir gently until everything is incorporated and fish is covered with tomato broth. Cover and let simmer for half an hour. Serve warm, but tastes great cold as well!

In university I used to need to work harder on some subjects and every Thursday night, I’d get together to study Engineering Static’s with a friend. This is where I learned about the amazing flavour of Ratatouille, and it’s a recipe that’s stayed with me forever.

Perogies

Dough recipe:

Filling:

5 medium potatoes

1/2 medium onion, diced

4 tbsp canola oil

1/2 cup shredded cheddar cheese

Salt and pepper for flavour

Stuffing. 5 medium potatoes boiled then drain. Mash with no liquid added. Sauté 1/2 diced onion in canola oil. Add onion to potatoes along with 4 tblsp oil. Stir in 1/2 cp shredded cheddar cheese until melted and fully combined. If mixture seems too dry, add milk one tablespoon at a time until smooth. Make sure you keep the potatoes a smooth consistency, but not as soft as mashed potatoes. You don’t want them too runny, or they wont stick in the centre’s of the dough. Keep the potatoes like a play dough consistency if that makes sense. Add salt and pepper for flavor. Cut dough into circles with glass. Hold dough in palm of one hand. Take tsp of potato mixture and put in middle of circle dough. Moisten edges of circle and fold dough in half keeping, potato mixture in centre. You may have to use thumb to push potato mixture back into dough. Seal by pinching edges. Place perogies on clean tea towel. Cover with another clean tea towel until all perogies are done. Bring large pot of water to boil. Add perogies by gently lowering them down into water. Boil until they raise to top and then let boil for 2 minutes more

Fry chopped onions in butter and serve with sour cream.

Quick and Easy Beet Soup (Borscht)

I love the smell of borscht cooking on a cold day. My grandmother used to make it for me at lunch along with a sandwich, and it was the warmest feeling knowing she put so much work and love into a meal for me. Borscht doesn’t have to be so difficult to make, though. This is my quick borscht recipe. In hard times, it’s easy to make.

2 carrots chopped

1 celery chopped (I peel mine to remove the strings)

1 can sliced beets

1/2 medium onion diced

1 tablespoon ketchup

1 bay leaf

1 tsp dill

1 tsp garlic powder

1 tsp salt

1/4 tsp ground pepper

1 tablespoon olive oil for sautéing

6 cups vegetable broth

Sauté vegetables and spices in olive oil until tender. Add bay leaf and liquid. Bring to boil and turn down to simmer. Let simmer for one hour to one and half hours.

Jewish Shabbos Cholent

If you are lucky enough to live in a high rise when you first get married, as you walk up the stairs after going to shul (synagogue) you will invariably smell cholent on each floor. The thing I noted was no two cholents smelled the same. One smelled sweet, one smelled spicy, one smelled of beans, one of barley. As Jews we all shared in the afternoon meal yet no two cholents were ever alike. It seems it’s a lot like us as a people. We all share the same experience yet each of us brings something different to our “table”.

The above picture was taken of my cholent before Shabbos (because on Shabbos I refrain from all work including turning on my phone). The end product is a warm brown colour with soft beans and perfect flavour.

Ingredients:

Package of beef marrow bones

Two strips flanken (fattier the better)

2/3 cup pearl Barley washed and checked

1/2 cup Cholent beans washed and checked (use kidney, pinto and navy beans if you can’t find the mix)

Two large potatoes cut in quarters

One medium whole onion

Half of a sweet potato layered in slices

1 tsp paprika

1 tsp garlic

3 tbsp ketchup

2 tbsp brown sugar

1/4 tsp pepper

Salt to taste (kosher meat is pretty salty)

Directions:

Add some canola oil to the bottom of your slow cooker recipe sauce pan. Add marrow bones and flanken. Add spices and ketchup directly to meat. Top with beans/barley and finish with potatoes and slices of sweet potato. Fill pot until water JUST covers everything.

If using a slow cooker, turn on high for three hours and reduce heat until Shabbos lunch. For stove top method, bring to boil and then simmer until Erev Shabbos. Before Shabbos place a “blech” (metal separation) between the heat source and pot and leave on the blech on a very low burner until Shabbos lunch. For my oven, the burner is set to 2 ( where 1 on my burner is the lowest) for the blech to have a slow heat.

You can alter the ingredients depending upon the amount of guests you have. More guests, add more potatoes or more barley. It doesn’t have to be expensive. People come for your company, not your meat. Before Shabbos if you find your water has gone down, add more and give it a stir. The water should be sitting at the top of the mixture before Shabbos so it doesn’t dry out.

Note: this is NOT for Pesach (Passover)

How I Stepped Out of my Comfort Zone: Becoming a Personal Chef

I am a social person but I am really apprehensive when it comes to preparing my food for strangers. Family and people that I know is fine, but strangers…ummm…no. I don’t know why I had a mental block when it came to cooking for strangers but I did. I froze or something happened to my brain that just shut it off. Then I realized I was being ridiculous. Cooking is what I love and has always been what I love to do. I’ve been cooking for over 25 years. I have made anniversary dinners, birthday events, made Shabbos meals for friends I knew and even cooked for large events with friends. I just wanted that opportunity to be able to share my cooking with others and if I could get paid for it, well then, that’s a bonus.

So I finally did it…I launched myself as a personal chef. I started telling friends and those friends of friends. Some people said there was just no money in food so what was I thinking. I kept on being discouraged. Self doubt started to kick in. Then I realized who cares. The worst thing that could happen would be people would give me a bad review. I had to get over the fact that there would always be the doubters and the critics. I had to face my fears and just get out there and do this.

So today was my first official day of launching myself as a personal chef. It took years of mental prep to get me to this point but here I am.

Have any of you wanted to start making money from cooking? If so, what ideas have you thought of? Have you tried it out? Let me know.

Chaya.

Loving the New Instagram IGTV Launch

 

Today Instagram launched their new app, IGTV, and it’s going to be a game changer. No more swiping up to a link to watch a longer form of your food video (or whatever it is you choose to blog about). Now you can upload a video that can be up to 15 minutes long. Today is the beginning of long videos on Instagram in a format we can easily get used to and I’m so STOKED!

It’s so simple. Update Instagram and also download the new IGTV app. Start your channel by going to the little TV 📺 in the top right corner of your Instagram Profile screen and just upload your content. People can like, comment, share on what you post. Add music, add a voice over, do whatever you want just keep your videos vertical and you are good to go. Honestly, you’ll be thrilled with this and I think after it kicks in, people won’t be leaving Instagram at all.

What do you think? Do you think this is just a fad or is IGTV here to stay? Tell me your thoughts in the comments below.

Chaya

http://www.instagram.com/kosheriffic