2oz fresh blueberries
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
Mornings aren’t always easy. Sometimes I want more than a smoothie or a fruit to get me through my day but don’t feel like overdoing the carbs. In Israel, a dish called “shakshuka” is a big thing. It’s basically tomato sauce with eggs poached directly in the sauce and cumin is usually the spice of choice. This morning I had fresh produce and was inspired to do something with them. That’s how I came up with this shakshuka hack. It took me one minute to wash and dice the veggies and then 5 minutes to cook everything in a pan. This recipe is for one but just add for each person. So simple.
1 tbsp olive oil
1 tsp oregano
1 diced scallion
I diced small roma tomato
Sprinkle of parmigiana cheese
Add all veggies and oregano to oiled pan. Sauté on burner on medium heat for two minutes. Break egg on top of sautéed veggies and cover pan with lid. Leave lid on for four minutes without removing and continue to cook on medium heat. The lid will keep the steam from the veggies contained and cook the top of your egg without having to flip it. It won’t be rubbery and the result will be a perfect egg. Sprinkle with fresh parmigiana cheese 🧀 Makes one serving.
There used to be this steak restaurant that served steak and beer and that was it. The only sides they had at the time were baked potato or mushrooms. You would walk into the restaurant and all you could smell was this amazing smell. Later, I learned it was the smell of their mushrooms sautéing in a garlic butter sauce that was filling the room.
Now that I eat only Kosher food, I still crave some things from the past and this is one of them. I think I’ve perfected the flavour and honestly it’s so simple. It’s always those easy things that end up being awesome.
1 pint sliced fresh mushrooms, stems removed,
1/4 cup of butter
3 cloves of minced garlic
Place everything in a pan and stir on medium heat until the mushrooms are sautéed.
That’s it. Seriously. That’s it. I serve this with breakfast and if I want it with meat, I change the butter to a non dairy margarine or canola oil. The butter brings this recipe to the level you want though. It’s just so good.
As the warm weather hits, it’s so nice to go out in the patio and share a nice pasta meal with friends. This home cooked dish is something you will be able to make quickly while they are sitting with you in your kitchen, talking about their week.
2 litres of water
200 g rotini pasta (1/2 package)
4 tbsp canola oil
1/2 cp diced onion
1 tbsp dill weed
1/2 tbsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 sprig thyme leaves
1 tbsp of flour
1 and a 1/2 cup whole milk
6 slices Haolom white cheese
1/2 cp grated Parmigiana cheese
Bring water to boil. Add pasta and let simmer for 6-7 minutes. Drain but do not rinse.
Fry onions until soft but not translucent (5 minutes). Pinch the leaves off of the fresh thyme. Add them and rest of spices with flour to onions in frying pan and stir until combined (frying flour is a great way to thicken soups as well). Add milk and stir. Let simmer until milk thickens. Add cheese slices and grated parmigiana. Add pasta to pan of ingredients and mix until pasta is completely coated. Serves four.
Serve with a side salad.
Leave your comments. Would love to hear what you would like me to make for you next!
Mashed Potato and Spinach:
This is my go to recipe. Simple ingredients like potatoes, bodek (checked for bugs) spinach and cheese are my staples in my house. When my son was small, he loved it as his Thursday night milchig milk meal of choice because Friday nights for us are always so much meat.
5 medium potatoes
2 cubes bodek spinach
1 cup milk (homo makes it creamier)
8 slices white cheese
1 tsp butter or canola oil
1/4 tsp salt
Dash of pepper
Peel and dice potatoes into quarters. Add water to a medium sauce pan along with potatoes. Bring potatoes to boil and turn down to medium heat. Simmer for 20 minutes or until potatoes are soft when pierced with a fork. Drain but don’t rinse because you want the starch. Add the milk and butter or oil and mash. Microwave spinach and add to saucepan. Mix. Take slices of cheese and stir into potato mixture while they are still hot to melt the cheese. Add salt and pepper and stir once more. Makes 4-5 servings
(this recipe was inspired by a friend of mine in Toronto who taught me the basics about it and I took it and changed it up a bit. Thanks Mrs C Nussbaum!)
Homemade French Toast Sticks
4 pieces sliced Challah
1/2 cp milk
1/2 tsp cinnamon
1 tsp sugar
Mix eggs, milk, cinnamon and sugar. Take challah and cut into strips. Dip strips into egg mixture until lightly coated but not soaking. Prepare frying pan with canola oil. Place one drop of egg mixture in centre of pan. When it starts to bubble, the pan is ready for the toast. Place strips into heated pan, let brown and turn over and repeat on other side. Make sure to turn down heat as oil gets hot quickly and sticks will easily burn. Serve with honey, syrup, jam or dusting of icing sugar. A fun meal for kids!