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

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)

Sheet Pan Lunches – מגש

So many people right now are making “sheet pan dinners” because they are easy and healthy. I decided to add to this with what seems to be big in Israel right now: sheet pan lunches or “מגש״” (magash meaning tray). There’s a well known cafe in Tel Aviv where everyone seems to go to that is especially known for this style. I’m not certain of whether they are kashrut certified, but their food sure looks great. I tried to copy their style at home. This is great for a healthy lunch or Shalosh Seudah or if you want to have a meal outside on these in between temperature days.

Ingredients for my sheet pan lunch:

1 can tuna salad

1/2 cp Hummus with schug

Garden Salad with Israeli Salad garnish

2 Hard boiled eggs cut in half

4 medium Pickles (one was eaten before this shot 🙈)

1/2 cucumber sliced lengthwise

1/2 medium red onion sliced

Take a tray and line with parchment paper. Places salads around tray, displaying each one separately. Add condiments around salads. You can have personal trays as well, but this platter would serve 4

( note: You can add whatever you like to this tray. Serve with crackers or wholesome wheat breads)

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