Category Archives: recipe

Zucchini Bread

I made six loaves of zucchini bread on Friday – the first time I had made it, and I am in total love with it. So here is the recipe – my SIL emailed me the recipe, she got it from a friend….so I have no clue where it originated. I doubled the recipe as I had a lot of zucchini to use up.

My 8 year old actually ate a piece before I told him it was zucchini. As soon as he knew he was grossed out! Silly goose.

Zucchini Bread

(Pareve)

2 C. zucchini, grated
2 C. sugar
1 C. vegetable oil ( may substitute with applesauce)
3 eggs lightly beaten
2 teaspoons vanilla
3 C. flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated lemon rind,
1 C. chopped nuts,optional

Drain zucchini well.  Combine with sugar, oil, eggs, and vanilla.  Stir flour, baking soda, salt, and cinnamon.  Add to zucchini mixture and mix well (by hand).  Stir in lemon rind and nuts, if desired.

Divide batter into 2, well-greased 2-qt. loaf pans.  Bake at 325, for 70 minutes.  If pyrex pans, bake for about 60.  Cool in pan 10 mins.  Wrap in foil and refrigerate.  May be frozen.

Baked Latkes

As you all know from reading my blog, I cannot eat anything with a high fat content. I found a latke recipe online that was low fat, and bakes the latkes, instead of frying them. I made these last night and the children and the KoD actually preferred them to the fried one that are generally dripping with oil. These were crispy and perfect with apple sauce.

This is the basic recipe – you can improvise and change things up. I found the original here. I doubled the recipe as we were 6 sitting down to dinner. Don’t make the latkes too big or they won’t get cooked through in the middle.

Ingredients:

1 1/2 pounds Yukon Gold or Russet Potatoes (really it works with any potatoes).
1 medium onion
1/4 cup flour
2 egg whites
Freshly ground black pepper

Preparation:

Preheat oven to 450 degrees. Peel, cut and shred potatoes and onion, using either a grater or a food processor.
Place a large cookie sheet in hot oven.
Empty shredded potatoes and onion into a colander and squeeze out as much excess moisture as you can.
Transfer potato and onion mixture to a large bowl. Add flour, egg whites and black pepper, and combine well with a fork.
Remove cookie sheet from oven. Coat with nonstick cooking spray
Form 2-2 1/2-inch flattened rounds with the potato mixture and place on hot cookie sheet.
Return cookie sheet to oven and cook for 7-8 minutes each side, until crisp and golden.

Makes 12-15 latkes. Serves 4-5

Per Serving: Calories 192, Calories from Fat 2, Total Fat 0.5g (sat 0g), Cholesterol 0mg, Sodium 39mg, Carbohydrate 41.1g, Fiber 3.8g, Protein 6.6g

Sweet Potato Pie

This is totally yummy – I had never had sweet potato pie until the KoD asked me to make it for him almost 2 years ago, and my sister-in-law very graciously provided me with her recipe, that she got from a friend….

You will need:

2 eggs
1 cup of sugar
1 tsp. of salt
1/8 tsp. of nutmeg
1 tsp. of cinnamon
1 cup of milk (or pareve substitute – I use Rice Dream)
2 Tablespoons of margarine, melted
1 1/2 Cups cooked, mashed sweet potatoes (I usually nuke them in the microwave until soft, and then peel them)
1 8” pie shell (Or just pie pan, no pie shell necessary)
White marshmallows.

Preheat Oven to 450. Beat eggs slightly.  Add sugar, salt, spices and milk.  Add margarine to sweet potatoes, or stir in while hot.  Blend with milk and egg mixture.  Pour into pie shell.  You may use no pie shell at all, or even double and put in a 2-qt. Pyrex.  Bake in oven at 450 for 10 minutes.  Reduce to 350 for 30-40 minutes until filling is firm.  May put marshmallows on top and brown in 450 oven for a few minutes until light brown.  Do not overload the marshmallows.

Please Note – I once used multi-coloured marshmallows and let’s just say while the pie tasted wonderful it looked “interesting”.

HSM’s Crock Pot Rice and Beans

 

Crock Pot Rice and Beans - the finished product!

 

I just threw this together in the crock pot and am hoping that it turns out well. It should. I may need to add more water as it cooks, and will update the recipe if that is the case.

Ingredients

Water
1 tsp cornstarch
½ stick margarine
1 15 oz can red beans (rinse all the beans really well)
1 15 oz can black beans
1 15 oz can white beans
1 large chopped onion
1 diced green pepper
1 stalk celery finely chopped
2 Spicy sausages – I used Kielbasa –sliced (you can use veggie links too)
1 ½ tsps of Dry Adobo*
2 bay leaves
1 tsp Tabasco or Hot Sauce
3 cups of rice

What to do:

Pour 6 cups of water into the pot.
Add the cornstarch and stir.
Add the rest of the ingredients, and cook for 8 hours on low.
If you would rather, add the rice about 90 minutes before you are planning to serve the meal.

Thanks to Ruby V for pointing me here for the *Dry Adobo:
6 tablespoons salt
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground black pepper
1 ½ teaspoons ground oregano
Place all ingredients in a jar with a tight fitting lid. Shake well and store for up to 2 months in a cool dry place.

Quick and Kosher: Meals in Minutes – a Review

This is the second recipe book in Jamie Geller’s portfolio. I will apologize in advance for any gushing I do – her writing style, her honesty, her humour, her family stories, the hint of cooking aromas wafting around – they just totally pull me in. I can hear her voice in my head as I read her introductions and comments. When I first cracked open the book to read I was not in the best of moods, but by the time I had finished reading the introduction there was a huge grin on my face. Jamie’s easy writing style just resonates with the reader.

We were so excited when her book – yes I got a free copy – arrived at the house. My boys think I am now this huge cookbook expert. Nah, just an Ima who loves to cook and feed her family and is always looking for new recipes. When I told them that I had actually met Jamie, they were in awe. (Jamie – you have a few fans over here!)

What struck me as I initially paged through the book was that there were a lot of recipes that I knew the kids would enjoy as much as us adults. There are many books out there that you just know the kids are not going to even try most of the dishes because they look different, are unpronounceable, or, horror of horrors, don’t contain meat or potatoes!!

What I love about this book is that it was written with the busy mom in mind. We don’t all have six hours to prepare a gourmet supper, but we want to feed our families well, and healthfully. There is a 20 minute section, a 40 minute section, and a 60 minute section and none of the recipes are complicated. Jamie is a very busy mom herself – she knows firsthand that we moms don’t have time for complicated. (Truth be told, her kids are little – how she even has time to cook AND write a book I don’t know!! I take my (chef’s) hat off to her).

In this book, with most of the main dishes, she has added the recipe for a complementary side dish on the same page. This makes life so much simpler – instead of scratching your head about what to serve the answer is there right in front of you. Of course, as in her previous book, there is a wine recommendation for every main dish.

Something that we will be trying soon is the Beef and Green Bean Stir Fry – my Squiggy has started creating in the kitchen and loves Chinese food. This recipe is easy enough for a teen to follow, but sophisticated enough for adult taste. Also on the list for next week is Beef Sausage and Pepper Rolls – anything with sausage in it will go down well. I just recently introduced my boys to red beans and rice. We cook it up and add shredded cheese, some veggie sausage – delish. Jamie has a recipe in this new book entitled “Skillet Red Beans and Rice with Ground Beef” – it’s almost as if she heard one of my boys when he complained that we always had beans and rice as a dairy meal, can’t I make it a meat meal one time?! Thanks Jamie!

As many of you know, if you follow me on facebook and twitter, I cook up a storm every Friday, for Shabbat. I also do this for the holidays too. I generally cook a 3 or 4 course meal plus I bake challahs. I try to make something different every week for Shabbat and for the various holidays, but there are a few dishes that are staples. In Meals in Minutes Jamie has put in a section called Holiday Meals where she provides you with recipes for the entire menu – fish through to dessert, no wondering what to make, all you have to do is cook it. There are recipes for Shabbat, Rosh Hashannah, Yom Kippur, Sukkot etc. All mouthwatering, and all guaranteed to wow your family and guests!

Jamie brings her own unique voice to cooking – you feel her with you as you cook, or as I like to say “create”, in the kitchen. She understands your culinary needs. This book Quick and Kosher: Meals in Minutes will be a great addition to your kitchen. Every recipe I have ever made from her books has always succeeded. Her recipes are fool-proof. In fact, I have a buddy who is a single guy, and he swears by Jamie’s first book – he says that if he can cook successfully from her recipes, then anyone can!!

This would make a great Chanukah gift for the cook in your life, or even for yourself. Go on, treat yourself. There are 134 mouthwatering photos in this book and 215 recipes. This is not just a functional cookbook – it is gorgeous too!! This book is available online at Feldheim.com, Amazon.com, Barnes and Noble.com, Kosher.com and your local Jewish bookstores.

Visit Jamie’s kitchen on kosher.com.

Happy Cooking!!

HSM’s Easy One Pot Stir Fry

Ok, we made this last night. (sorry, excuse me a sec. …. OK!!) let me restate. Squiggy actually cooked this last night, following my instructions. (Better? Cool).

The beauty of this dish is that I used leftovers from Shabbat, and it only took a few minutes to throw together. Stir fries are best cooked over a high heat.

2-3 chicken breasts / thighs cut into bite size pieces.
¾ cup chicken stock / soup
1 tbs chopped fresh ginger
Small package froz veg
3 cups of cooked rice
Soy sauce
Oil

Pour a tablespoon of oil into the frying pan / wok.
Add chopped ginger.
Add chicken. Sauté for 2 minutes. (If you start off with raw chicken, you will need to sauté it a little longer.)
Add a healthy size skootch of soy sauce. (a skootch = about 2 tablespoons. Its an HSM measurement)
Add the package of froz veggies, sauté until heated through.
Add stock.
Slowly add rice, stirring all the time. (alternatively if you don’t have cooked rice in the fridge, cook rice separately and just serve stir fry over it)
Serve when everything is piping hot.

(Makes 5-6 servings)

HSM’s Deli Roll

I was asked on Twitter for my deli roll recipe, so here it is. It looks complicated to make, but it is really easy, especially if you cheat and buy the ready made frozen pastry like I do.

This Deli Roll can be frozen and then reheated and still taste awesome.

You will need:

Package of frozen puff pastry.
Deli meats – any kind. (Sometimes I make this when I have deli that needs to be used up before the consume-by-date.)
Mustard.
A beaten egg.
Sesame seeds.

What to do:

Defrost frozen puff pastry. This takes a few hours. Take it out of the freezer the night before you plan to use it, and defrost in fridge. It must be room temperature and soft. You will not be able to manipulate it unless it is totally defrosted. (A lesson learned the hard way.)

Preheat oven to 350.
Roll pastry out on a flat surface with your rolling pin, keeping the shape, just stretching it out a little.
Spread the top surface lightly with mustard.
Layer the deli meat over the surface.
Gently roll the pastry up like a jelly roll, not too tight, not too loose.
Place on greased baking pan with the seam side down, brush with egg yolk, sprinkle sesame seeds on top.

Bake at 350 for 60 minutes or until the top is golden brown.

Chef’s Note: We get two sheets of puff pastry in a package. When I am making a deli roll for Shabbat and have to defrost both sheets of the pastry, I make the deli roll, and with the other sheet, I roll it out, open a can of apple pie filling, shmear it over the pastry, roll it up, sprinkle cinnamon sugar on top, bake at 350 for 60 minutes and bingo bango, apple strudel!!

HSM’s BananaBerry Bread

Every time I make Banana bread I tweak the recipe a little. The last time I made banana bread I had some blueberries in the fridge that needed to be used up so I threw them in, making the bread extra delicious.

I tripled the recipe on Friday and made 5 loaves, so this will make one very nice sized loaf, or two smaller ones.

When I notice the bananas are getting too ripe I pop them in a freezer baggie (having been peeled) and into the freezer until I am ready to bake the banana bread. They can stay in the freezer for a good two weeks. However, there will be extra liquid when defrosted so bear that in mind.

You will need:

3 overripe bananas
½ cup oil or ½ lb. margarine / butter
1 cup sugar
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
½ tsp. salt
2 eggs
1 cup of blueberries (you can use strawberries, choc chips, walnuts etc)

Preheat oven to 350. Grease your loaf pan(s) with Pam.
Mash the bananas well – you don’t want it lumpy.
Add the oil/margarine, sugar, flour, baking soda, vanilla, salt, and eggs.
Mix with wooden spoon until dry ingredients are moistened and batter is not lumpy. Add berries, stirring ever so gently as you don’t want the berries to get smushed.
Pour batter into pans.
Bake for 1 hour and 15 minutes, or until the top is nicely browned.

This picture was taken on Friday. Soon after, one of the loaves was completely demolished. There is nothing quite like fresh hot bananaberry bread.

 

Total BananaBerry Deliciousness

 

Strawberry soup

I took this recipe from this website. It is so simple and quick and not too sweet. Of course I gave it my own little twist…

You will need:

1 quart strawberries
2 cups orange juice
1 teaspoon vanilla
1/4 cup sugar

1 carton pareve whipping cream, defrosted

Instructions:

Wash and hull the strawberries.
Combine the strawberries with the orange juice in a blender and process until smooth.
Add the vanilla and sugar.
Before serving, whip up the pareve topping. This can keep in the fridge for a couple of days.
Spoon some whip into each individual bowl of soup, and garnish with a mint leaf or two.

This soup can be made several hours in advance. But it will need to be stirred to combine before serving if refrigerated longer than 4 hours.

Awesome sweet potatoes

We had this the first time at my friend Esty K’s place – they were mouth wateringly yummy. I just made them for the last days of Sukkot and there were just as delicious. Esty tells me she got the recipe from Susie Fishbein’s cookbook “Kosher by Design”.

You are going to need:

About 5 Sweet Potatoes
1/2 stick Margarine
1 cup of brown Sugar
1 tbs. of Vanilla extract
1/4 tsp. of Salt
1/4 cup of whiskey or bourbon (don’t overdo it, as much as you might be tempted – and use the cheap stuff!!)

What to do:

Preheat oven to 375.
Slice sweet potatoes into 1/2 inch slices.
Steam them a bit so they bake faster.
(I threw the sweet potatoes in the microwave for 8 minutes to help them bake faster)
Meanwhile melt the margarine over low heat, add the brown sugar, vanilla and salt. Stir well till dissolved.  Add whiskey / bourbon and cook till thickened.
Spray pan with Pam and place sliced potatoes in layers. Drizzle the sauce over the top and bake uncovered 1 hour. Baste them regularly to keep from drying.
Serve hot and enjoy!!