Easy Egg and Cheese Tarts

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

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.

Smoked Turkey and Farfel

This is meant as a side dish. Sort of like a goulash, without the liquid component.

One large smoked turkey thigh or 1 cup chopped smoked meat
1 package farfel

2 tblsp or oil

1 medium onion, diced

2 small stalks of celery, diced

1 tsp dill weed

1/2 tsp poultry seasoning

1/4 tsp pepper

2 cloves garlic, minced

Salt to taste

1 container farfel

1 package smoked turkey leg or thigh, or 1 cup diced smoked deli meat

Sauté veggies and spices in oil. The spices with incorporate into the veggies if you do this.

Add chopped pieces of meat and stir for three minutes or until meat completely covered with onion mix

Add farfel and stir until it’s coated with oil, onion/ meat mixture

Add 12 ounces of water.

Cover and simmer for 15 minutes or until farfel is soft

This makes a great side dish and is very easy to prepare. Kids love it.

Gdańsk Chicken

Sauté onions until golden
Place thighs, top down and braise
Turn thighs over and sauté other side
Add spices, potatoes and water and simmer

2 Tbsp oil

1 medium onion, sliced

2 cloves garlic, minced

4 chicken thighs

2 large potatoes halved

4 tsp of sweet paprika

1/2 tsp pepper

1/2 tsp salt

2-3 cups water or chicken broth

2 tbsp flour for thickening at end

Place oil into skillet and add minced garlic with sliced onion. Sauté until slightly golden. Add chicken bottoms in, top down. Braise until skin is slightly brown, 3-5 minutes

Turn over and do the same to bottom half. Sprinkle each thigh with sweet paprika (1 tsp per thigh). Drop potatoes into pan, keeping everything level. If food is doubled up, it won’t cook evenly. Add salt and pepper to mix. Add 2-3 cups water and cover. Turn down flame, cover and simmer for 30 minutes. Take off cover and turn chicken pieces over so tops brown. Add 2 Tbsp flour, stir and simmer for extra 5 minutes until gravy forms. Cover potatoes and chicken with gravy and plate. Sprinkle with paprika before serving. This is basically more “brown food” but it’s soft and a great comfort food for those chilly fall nights.

Serves two but you can double it!

(This recipe is from the Zacharias’ Family who came from Gdańsk. I think it’s “Chicken Paprikash” in Hungarian, but I’ve always called it this and never thought twice about why until recently)

Passover Friendly Chicken Nuggets

This makes a yummy kids meal. It’s also a great gluten free recipe.

1 package skinless and boneless chicken thighs (2 pounds)

Three beaten eggs

1/2 cup potato starch

1/2 bag crushed Passover potato chips

1/2 tsp garlic powder

1/4 tsp pepper

Dry chicken thighs and break into small pieces. Dip each piece into egg mixture and then into potato starch mixed with spices. Redip into egg mixture then dip into crushed potato chips.

Pour 1/3 cup cottonseed oil into 9” skillet and a bring to a sizzle. Turn down because oil can easily catch fire. Place 4-5 pieces of coated chicken into oil. Allow to cook for 9 minutes and then turn. and repeat. Chicken should be brown. Keep repeating until all chicken is done. You may have to raise heat and decrease as oil gets too hot. Place all pieces on paper towel to absorb grease. Serve with sweet and sour sauce.

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)

Pan Roasted Potatoes

It’s Thanksgiving Monday in Canada, meaning it’s a legal holiday for many. I’ve a long month of stuffing myself due to the Jewish holidays, I’ve been trying to keep the calories down. The problem with me is I LOVE carbs. These pan fried potatoes don’t make me feel totally guilty as they are not deep fried and I use canola oil. They are rich in flavour and have a great crisp.

Ingredients:

1 small onion diced

2 baking potatoes

3 cups of water for boiling

Canola oil for frying 3-4 tblsp

1/2 tsp Lawry’s Seasoning salt

Pinch of basil

Drizzle enough canola oil to cover 11″ saucepan and add diced onions. Sauté onions until golden (10 minutes). Set aside. Peel and dice potatoes into inch chunks (see picture). Place into pot with 3 cups of water and boil until firm but not soft. Completely drain potatoes then transfer to saucepan with onions and sprinkle seasoning salt and basil. Fry on medium heat until outside of potatoes are lightly brown.

I also serve this during Pesach as one of our go-to meals with scrambled eggs. You can change the basil to oregano.