Thaw out 12 egg roll wraps Prepare scrambled eggs mixture using 5 eggs, 1/2 cup milk, 1/2 tsp dill powder, salt and pepper to taste Spray 12 muffin containers with olive oil spray Fill each muffin tin with wrap In each wrap add: 1 tsp canned sliced mushrooms 1 tbsp grated cheese 1 tsp diced chives
Top with scrambled egg mixture
Place in oven for ten minutes or until eggs are done.
Great for kids lunches or to take on picnics or day trips
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
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.
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.
Due to this recipes simplicity, it was the first one I was formally taught how to make. Now that summer is coming to a close; and all the wonderful veggies are available, it’s a great way to make use of them! Hope you enjoy 😊
1 wok (can use large frying pan, but a wok will give you best results)
3 romaine lettuce leaves (can use bok choy but I’ve found mine to be buggy recently), cleaned, checked for bugs and sliced in inch long strips
2 medium carrots, sliced thinly and on a diagonal (diagonal slicing provides more surface area to cook the veggies with so they cook faster. It also gives more of an area for absorption of flavours and sauces used)
2 celery stalks, sliced thinly on diagonal
2 green onions or one shallot, sliced thinly
3 cloves garlic, crushed
1 tsp shredded ginger root (can use powdered ginger but not as strong!)
1 medium zucchini, sliced thinly on diagonal
1 cup frozen or fresh broccoli heads
1 red pepper cored and sliced lengthwise into fine strips
Three tablespoons sesame or olive oil
1 cup water
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoons cornstarch or flour with 1/4 cup water, stir together to make thickening gravy
1 large fast fry steak (~1 pound) sliced in inch wide diagonal strips
Prepare all veggies and sort by hardness. You will begin by frying hard veggies first because they take the longest. Place wok over medium flame. Add oil. When oil gets warm, add carrots, celery and onions first along with garlic and ginger so the flavours of the spices absorb into the veggie mix. Add broccoli. Fry until done but still a bit hard. Push the veggies up side of wok and replace with zucchini and red pepper. Fry until tender. Push up sides of wok. Add romaine leaves. These take one minute to soften. Push up sides of wok. Finally add meat, water, soy sauce and sugar. Sauté meat until it’s done to your liking. Stir in a tablespoon of cornstarch to some water until smooth and pour into water/meat mixture (can also use flour instead of cornstarch) Mix until gravy thickens.
Bring down vegetables into meat mixture, stir until covered in sauce.
Prepare 2 cups of uncooked rice or noodles as directed on package.
Serve hot stir fry over rice or noodles and top with sesame seeds as garnish.
(This recipe is dedicated to my best friend in life, who I have enjoyed making this with on countless evenings at home together while listening to music and talking about life, the universe and everything! 🍺)
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.
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.
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)
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.
Chicken soup was a staple in our house. My grandmother could make a batch in no time and the smell was amazing. It was one of those things I took for granted until one day my mother was sick and couldn’t make the soup and it was left to me. I was terrified it wouldn’t turn out, but honestly it’s such an easy thing to make. After you get through all the cleaning and chopping, it just looks after itself until dinner time. I guess what I’m saying is don’t be afraid to try new things. You don’t have to use chemicals to get that old fashioned taste in your food when there are so many healthy ingredients out there.
2 carrots, peeled and washed
1 cooking onion
2 inches piece of sweet potato (can be omitted but we like this for flavour)
1 small potato
1 large RAW chicken breast
Package of chicken bones
1 tsp dill weed
1/2 tsp garlic powder
Salt and pepper to taste
12 cups water
Peel and wash all vegetables well and cut tips off. ( for people who want vegetables served with their soup, dice vegetables into small pieces. I leave mine whole and serve the broth) Place info large soup pot. Wash chicken breast and bones under water. Wrap chicken bones in cheese cloth, tie the end securely and place chicken into pot. Add spices, salt and pepper. Add water. Turn pot into high and bring to boil. Let boil for 15 minutes and turn to simmer. Leave pot partially covered and let simmer for 6-8 hours. It’s not a fast process if you want the good taste. When done, remove cheese cloth. Serve chicken soup broth with some parsley for garnish.
(The above soup is pictured with “kreplach” which is a meat filled dumpling)