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 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.
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)
I wanted a different soup for our celebration of Purim, so I adapted this one. Pinterest inspired, it turned out wonderfully and was so easy to make.
1 diced celery
1 diced carrot
1 bag frozen butternut squash cubes
1 diced apple
1 bay leaf
1/2 tsp garlic
1 tsp salt
1/4 tsp pepper
1 tbsp canola oil
6 cup water
Place canola oil in soup pot. Sauté vegetables until soft. Add water and spices (except bay leaf). Bring to boil and turn down. Use immersion blender to blend. Add bay leaf and let simmer for 1 – 2 hours. Serve with croutons.
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)
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)
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.
Ingredients:
1 tbsp olive oil
1 tsp oregano
1 diced scallion
I diced small roma tomato
1 egg
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.
I haven’t been feeling well. 2 weeks ago I was bitten by some insect and had a bad reaction. I ended up in hospital for a week and this is Canada…we don’t keep people in hospital ever…unless it’s bad.
So I’ve been having trouble making the meals. I can’t stand for long periods of time etc. This week for Shabbos I came up with this recipe for phyllo schnitzel. I used to make this by cutting up the schnitzel into bite sized strips and then covering each strip with a piece of puff pastry (like wieners in a blanket) but today I just couldn’t. If you want something that presents well that you can serve on a tray, do it that way. This way worked well for me right now and took only 35 minutes to bake. Hope you enjoy it. The result looks awesome.
Ingredients:
4 pieces of boneless, skinless chicken
Honey mustard
Puff pastry dough squares
Garlic powder
Pepper
Take the chicken pieces and sprinkle with garlic and pepper
Place two squares together and roll out to make a rectangle.
Place one piece of chicken chicken on one side of the pastry dough and on the other half smear with a thin layer of mustard
Seal the pastry dough and tuck the ends under so it looks like a pocket.
Repeat with the other three piece until you have four pastry pockets.
Place on an oiled 9×11 pan. Cover with egg wash and sesame seeds
Bake for 35 minutes at 375F or until pastry is golden. Serve warm.
If you have any questions about this one, just ask.
Chaya
