Recipes

Simple No-Bake Sorbet cakes

no-bake sorbet cake 2.JPG

Desperate times call for desperate measures.

A few weeks ago, I had finished preparing a simple Shabbos menu when we found out that we were about to have a houseful of Shabbos company.  I had plenty of real food, but I needed to create an impressive dessert for the next day…quickly and with ingredients already on hand.

I had been planning to serve some cut-up watermelon for dessert and that just wouldn’t do for this audience.  I looked around the house for dessert ingredients that required no baking.  I found a few  pints of  fruit sorbet, chocolate ices, pareve pizzelle cookies and whipped cream.  I had some beautiful variegated basil in the garden and  a pint of strawberries in my refrigerator.  And, this is what I created.

no-bake sorbet cake

SUPPLIES

cupcake pan

cupcake liners

rubber spatulas

INGREDIENTS

ice cream, sorbet or ices
whipped cream, whipped with some vanilla sugar

fresh mint, basil or other herb for garnish
fancy cookies
strawberries

pizzelle cookies or other fancy-shaped cookies

 

DIRECTIONS

Partially defrost ice cream, sorbet or ices on the counter or using the defrost mode on the microwave.  It should be thin enough to remove with rubber spatulas but not a drippy liquid.

Prepare whipped cream by whipping cream with a tablespoon of vanilla sugar until almost stiff.

Line cupcake pan with cupcake liners.  If the cupcake liners are thin, double them so that they will stand up to the sorbet filling.

With a teaspoon or  rubber spatulas, drop a small bit of each flavor of ices, sorbet, ice cream and whipped cream into the cupcake liners until they are almost  filled to the top. Freeze for several hours or overnight.

Remove sorbet cupcakes from freezer and peel away cupcake liners so that the ridges of the cupcake liners are visible.  Garnish with herbs, strawberries, whipped cream and pizzelle cookies cut in half.

 

TIPS

I peel away the cupcake liners in advance and refreeze the sorbet cakes until firm.  This allows for a faster and neater serving procedure.

To create a strawberry rose, cut thin slices on the strawberry without cutting through the bottom.  Fan the cut strawberry out to create a rose effect.

I garnish the plates before placing the sorbet cakes.  They melt quickly!

Please Note:  This post contains affiliate links from Amazon, which means I earn a small commission if you click and make a purchase.

Sukkos No-Knead Ciabatta: Harvest and Humility

harvest ciabatta

 

The Autumn Jewish holiday of Sukkos is referred to as Zman Simchaseinu  (season of rejoicing) and Chag Ha’Asif (Festival of of Gathering).  It falls at the time of year in Israel that the grain, grapes and olives are ready to be harvested and brought to market.  The winter, spring and summer months of hard work in the field, orchards and vineyards have finally paid off.  For anyone in the agricultural sector, it is truly the season of rejoicing.

At the time of harvest, it is natural for us to feel proud of our material accomplishments and to attribute our success entirely to our efforts and good fortune.   It is precisely at this time that we are commanded to rejoice humbly within the context of the holiday of Sukkos and to give thought to all that G-d has contributed to the success of our bounty.   We are cautioned to maintain our humility, even through the bountiful harvest.

G-d has given us the gift of Sukkos to enjoy the material benefits of a rich bounty within the context of Torah and mitzvos (commandments).  During Sukkos, we read King Solomon’s  scroll of Koheles (Ecclesiastes).   King Solomon, who was the wisest of men, reflects upon the vanity of the pleasures of this world and sums it up in the last verse of .Koheles.  He declares, “the sum of the matter, when all is considered: Fear G‑d and keep His commandments, for this is the entire purpose of man.”

In keeping with the Sukkos themes of Zman Simchaseinu  (season of rejoicing) and Chag Ha’Asif (Festival of of Gathering), I created this wonderful ciabatta recipe.  It uses the basic no-knead dough that I introduced in Ciabatta Challah: a Simple No-Knead Solution with some technique simplifications and addition of pecans, chocolate and raisins.  It highlights the bounty of the season and is the perfect bread to serve at the first Sukkos meal.

It is best prepared in a covered dutch oven but can also be prepared in a heavy loaf pan or crock with a pot lid on top.  It has an absolutely wonderful crunchy crust and delicious interior dotted with nuts, craisins and chocolate.  Although it is best served within 12 hours of baking, my family enjoys it way past those 12 hours.

Happy Sukkos!

INGREDIENTS
3 cups all purpose flour
1 3/4 tsp salt
1/2 tsp active dry yeast
1 1/2 cups room temperature water

handful of craisins
handful of pecans, chopped
handful of chocolate chips
sprinkle of flour or cornmeal

DIRECTIONS

In a mixing bowl, combine flour, salt and yeast together.  Slowly add water and  mix very well with a wooden spoon or firm spatula to form a sticky dough.  If dough is not sticky, add a bit more water.  Fold in craisins, pecans and chocolate chips.

sukkos ciabatta.jpg

Cover the bowl with plastic wrap and let rise for 12 to 18 hours.

sukkos ciabatta covered

Preheat oven to 450 F degrees.   Place small covered dutch oven or heavy loaf pan with metal cover in the oven for at least 10 minutes.

Remove the pot or pan from oven and remove the lid.

Sprinkle a bit of flour or cornmeal on the top of the dough to ensure that dough does not stick.  Gently coax the dough from the bowl and shape into a rough ball.   Place dough ball upside down in the pot/pan and sprinkle a bit more flour or cornmeal on the top of the dough.

Bake for 30 minutes covered and then remove the lid and bake uncovered for 15 to 20 minutes more.  Dough should be golden brown when ready.

Abracadabra Potato Kugel

My grandson, Judah, has learned a new word this summer.  Abracadabra.

Abracadabra is quite a mouthful for a two year old.    And, when Judah uses the word, he uses it with such flair.  He must have learned it from one of the many shows he enjoyed in summer camp.

I have been preparing potato kugel for as long as I remember and most kugels share similar ingredients.  I have two potato kugel recipes on this blog (Davida’s Awesome Potato Kugel,  Simply the Best Potato Kugel Ever and ) and they are both delicious, but rather similar.

There just doesn’t seem to be much new in potato kugel.

Until now.

 

abracadabra potato kugel

After I published Davida’s famous potato kugel recipe (Davida’s Awesome Potato Kugel), my aunt shared a secret tip to her fluffy and creamy potato kugel that proved to be wonderful.

It is a very simple and effective secret.  And, it is well-deserving of the simple to wow seal of approval and Judah’s favorite word, Abracadabra.

Wait for it….

Tante Sari adds seltzer to her potato kugel batter.  The effervescence of the seltzer  adds lightness and creaminess to the potato kugel.  I adapted my potato kugel recipe to accommodate the seltzer and after some tweaking (with plenty of happy taste-testers around), here is the simple to wow recipe.  It has received rave reviews from family and friends alike.

SUPPLIES

food processor
pyrex pie plates

INGREDIENTS

1 onion, quartered

1/3 cup of seltzer
1/3 cup oil
3 large eggs

1 teaspoon salt
1/4 teaspoon black pepper

4 medium to large potatoes, peeled and cut into chunks

DIRECTIONS

Set oven to 450°F degrees.

Coat a pyrex pie plate lightly with oil and place in oven (no preheating necessary).

While the oil is heating up, using the metal s-blade of the food processor, shred the onion.  Once the onion is shredded,  add oil, eggs, seltzer, salt and pepper.  Pulse a couple of times to combine.

Remove the s-blade and add the shredding blade to the food processor.  Shred the potatoes.  Pour everything into a large mixing bowl and stir to combine.   I like to use the stainless steel mixing bowl of my Kitchen Aid mixer, since it is a large, sturdy bowl with a handle for pouring,

Carefully remove the sizzling pyrex pie plate from the oven.  Pour the mixture into the pyrex pie plate and bake uncovered for one hour.

Please Note: This post contains affiliate links from Amazon, which means I earn a small commission if you click and make a purchase.

Streusel Topped Challah

Sometimes, just a simple topping can be a recipe-changer.  This simple streusel topping transforms my Simply the Best Challah Recipe…ever! into something extraordinary.  It adds a delicious sweetness and texture that is unique and oh, so decadent.

Since this streusel challah uses the same dough recipe, I can produce two different types of challah with the same dough.  I top some of the challah with the streusel topping and leave some of the challah dough as is.

Often, when I prepare a recipe of the streusel topping, I place the left-overs in a plastic zipper bag and freeze it on a freezer door shelf.  I then top next week’s Friday night challah with the leftover streusel.

streusel challah

 

INGREDIENTS

one recipe of  Simply the Best Challah Recipe…ever!

1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup oil
1/2 teaspoon cinnamon
1/2 teaspoon vanilla sugar (optional)

 

DIRECTIONS

Combine streusel ingredients using a large fork, wooden spoon, pastry blender or food processor s-blade.  Texture of streusel should resemble coarse crumbs.  If crumbs are not coarse enough, add a few more drops of oil.  If crumbs are too coarse, add a bit more flour.

Prepare  Simply the Best Challah Recipe…ever! dough according to blog post instructions. Braid challah loaves or form pull-apart challah by creating challah roll twists and placing them side by side.

Press streusel topping into crevices between braided logs or challah roll twists.

German Chocolate Cake for Mordy

germman chcolate cake

Last week, my brother, Mordy, celebrated his birthday. Growing up, nobody made much of a deal about birthdays and that has become part of my DNA.  Most of the time, we forget each others birthdays and I have been know to forget my own birthday and anniversary.   Thankfully, my brother, Itzy, often calls, texts or emails us to remember someone’s special day.    Thank you, Itzy!

I do remember elementary school birthday parties from my childhood.  My mother would invite the entire class over on a Sunday afternoon for birthday cake.  My father would take down his huge and heavy polaroid camera from the top of the closet.  He would take exactly one picture of the birthday child.   We would be so excited in anticipation of that polaroid photo to develop and it would seem like an eternity until the photo was ready.  My father would watch the time on his watch carefully, holding us all at bay until the picture was finally revealed.  It was magical.

Many years ago, I discovered that Mordy enjoys two unusual foods: arugula and German chocolate cake.    Both foods are ones that most people either love or hate.  I prepare arugula most weeks and have a few wonderful arugula blog posts (see Crunchy Arugula and Jicama Salad and Arugula Salad Wrapped and Upright)

I have not prepared German chocolate cake in a very long time.

Years ago,  I would prepare German chocolate cake in a  10-11″ tart pan using the basic guidelines of  the recipe on the back of the Baker’s coconut bag.  This week, I bought coconut and discovered that the German chocolate cake icing recipe was no longer on the back of the bag.  I was determined to recreate that recipe.  Thankfully, I found another recipe and made some enhancements to adapt it to a pareve and less sweet menu.  Although I have not prepared German Chocolate cake in over a decade,  it did not disappoint.

Happy birthday, Mordy!

 

SUPPLIES

10-11″ tart pan

 

INGREDIENTS

1 chocolate cake or brownie recipe

12 ounces pareve milk or cream
1/4 cup coconut oil
1/4 cup honey or to taste
1 1/2 teaspoons vanilla extract or vanilla powder
2 egg yolks

1/2 cup chopped pecans, optionally toasted
2 cups flaked coconut
1 cup chocolate chips

Large coconut flakes for garnish (optional)

Using cooking spray, heavily grease bottom of each 10-11″ tart pan.  Prepare your favorite chocolate cake or brownie recipe and bake according to directions.  Allow to cool.   Gently coax cake from 10-11″ tart pan.

In a small saucepan over low-medium heat, cook  milk, coconut oil, honey, vanilla and and egg yolks, stirring constantly, for 3-4 minutes.  Reduce heat to low and add pecans, chocolate chips and coconut.  Mixture should be thick, but spreadable.

Remove from heat and add mixture to center of chocolate tart.  Optionally, garnish with flaked coconut.

Machzor Cupcakes

machzor cupcakes 2.jpg

So much of the Rosh Hashana (Jewish New Year) and Yom Kippur (Day of Atonement) holidays are spent in shul (synagogue).  The prayer service follows an order of prayers delineated in the respective machzor (prayer book) for each of these holidays.

In preparation for Rosh Hashana and Staci Segals’ charity bake sale, I prepared some cupcakes that are each decorated with a machzor (prayer book). The proceeds will benefit Yad Sarah, a very worthwhile organization that provides medical equipment to patients in need.

These cupcakes are available for sale among other delicious desserts at the Segal Home this Sunday, September 17th, 2017 from 12 noon-5 PM. The address is 475 FDR Drive #301 on the Lower East Side. For more information, please contact Staci at 917-295-7285 or stacisegal@aol.com

INGREDIENTS

Vanilla Cupcake recipe
sprinkles
White frosting

wafer cookie bites
chocolate frosting

INSTRUCTIONS

Use your favorite vanilla cupcake recipe. I baked mine as confetti cupcakes by mixing sprinkles into the dry ingredients before adding the wet ingredients. Bake cupcakes according to the recipe.

Frost cupcakes with white icing.

For the open machzor decoration, place two wafer cookie bites, side by side and place a line of chocolate frosting down the seam to hold them together. Decorate with the chocolate frosting.

For the closed machzor decoration, roll out fondant or a soft cookie and cut into a rectangle.  Surround a wafer bite with the fondant or cookie bookcover. Decorate with the chocolate frosting.

machzor cupcakes

Wishing you all a Kesiva Ve’Chasima Tova (a positive inscription and seal for the upcoming year).

Upside-Down Apple Nut Beehive

This cake is both creative and delicious.  The upside-down cake is simple to prepare and can be served as is.  For a Rosh Hashana twist, I surrounded the cake with a chocolate honeycomb and some candy bees.

This cake is available for sale among other delicious desserts at the Segal Home this Sunday, September 17th, 2017 from 12 noon until 5 PM.   The proceeds will benefit Yad Sarah, an excellent organization in Israel that provides medical equipment to patients in need.  The bake sale address is 475 FDR Drive #301 on the Lower East Side. For more information, please contact Staci at 917-295-7285 or stacisegal@aol.com

upside-down apple honey-pecan beehive

INGREDIENTS

Cake
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil, melted
2/3 cup sugar
2 tablespoons juice or nectar
1 teaspoon vanilla or vanilla sugar
2 eggs

4 small baking apples, diced small
1 1/2 teaspoons cinnamon
2 tablespoons sugar

Honey glaze
1/2 cup  honey
4 tablespoons coconut oil, melted
1/2 teaspoon vanilla or vanilla sugar
1/2 teaspoon cinnamon
pinch of salt
1 1/2 cups  chopped nuts (I used pecans)

DIRECTIONS

Preheat the oven to 350 °F.  Cover a round baking pan with foil and spray with cooking spray.  Cut a parchment paper circle to cover the foil on the bottom of the pan.

Honey glaze

In a small bowl, mix together the honey, coconut oil, vanilla, cinnamon and salt.  Fold in the nuts.

Spread the honey glaze over the bottom of the parchment-lined pan.  Place the pan with the honey glaze in the refrigerator or freezer while preparing the cake batter.  This will make the batter easier to add to the top of the glaze.

upside down honeycomb cake-glaze

Apple Honey Cake

In a medium bowl, combine flour, baking powder, and salt.  Add melted coconut oil, sugar, orange juice, vanilla and eggs and stir until just combined.  The consistency of the batter will be pasty.

In another bowl, toss diced apples with sugar and cinnamon and set aside.

Remove the honey glaze pan from the refrigerator or freezer and pour half of the cake batter (just a thin layer) over the honey sauce.

upside down honeycomb cake-batter

Sprinkle about half of the coated diced apples over the batter. Add the remaining cake batter and don’t worry if the thin layer blends with the apple layer.   Finally, add the remaining apples.  Although the cake looks flat, it will rise during the baking process.

upside down honeycomb cake-batter with apples.jpg

Bake for 45-50 minutes or until just lightly browned.

upside down honeycomb cake-before inverting

Allow the cake to cool for 10 minutes before inverting onto the serving plate lined with waxed or parchment paper.

This cake is easiest to serve after refrigeration.

Honeycomb and bees

For a stunning presentation, I surrounded the cake with a chocolate honeycomb and some edible bees, using the bubble wrap technique that I described last year in ..In the Honey: Rosh Hoshana Honeycomb Cupcakes.

Melt chocolate wafers or chips. I use the defrost feature on the microwave. I spread the chocolate out on a microwave-safe dinner plate and place it on defrost mode for 6-8 minutes.

Cut a piece of clean bubble wrap to match the height and circumference of the cake with just a bit of overlap for the length.

upside down honeycomb cake-with bubble wrap surround

Cut another small square of bubble wrap for the honeycomb shards.  Mark the size of the bubble wrap surround on a piece of parchment or wax paper and another for the small square.  Spread the chocolate out on the parchment or wax paper for the surround and the shards, keeping the chocolate thin but not translucent. Press bubble wrap with bubble side down onto melted chocolate.     Let the honeycomb square harden on a flat surface.

beehive-chocolate-with-bubble-wrap

While still warm and pliable, but firm enough to maintain its shape, place the chocolate side of the bubble wrap against the cake, surrounding the cake with the coated bubble wrap.

 

Break off portions of the honeycomb at the top of the cake to give it a natural honeycomb look.  Once chocolate has hardened, carefully peel bubble wrap off of the chocolate, revealing the honeycomb surround.

For the bubble wrap square, carefully remove the bubble wrap and break the chocolate into shards that resemble pieces of honeycombs.

Place slivered almonds on either side of each jellybean.

Fill two small ziploc or piping bags with chocolate and white frosting. To do this neatly, place the bag in a tall glass and fold the top of the bag over the edge of the glass like a collar and fill with frosting. Cut corner of bag with a tiny opening to pipe thin stripes on the jellybean bees. Carefully squeeze frosting to corner.

Pipe stripes of white frosting on black jellybeans. Pipe stripes of chocolate frosting on yellow jellybeans.

Use frosting to adhere the bees to the cake and to the honeycombs.

Voila!

upside-down apple honey-pecan beehive
.

Red Apple Cupcakes with a Purpose

Last year, I prepared these beautiful and delicious apple cupcakes in time for Staci Segal’s pre-Rosh Hashana bake sale.  They were such a hit that one of my blog readers rushed down to the bake sale and purchased all the baked goods that I had delivered.

apple cupcakes in carrier up close

Rosh Hashana is around the corner again and I prepared a few items for Staci to sell this year.  The proceeds will benefit Yad Sarah, an impressive organization in Israel that provides and lends medical equipment to patients in need.

Traditionally, on Rosh Hashana, we eat apples dipped in honey for a sweet new year.   It is interesting that an apple is chosen as the fruit to dip.

One reason is that in King Solomon’s Shir Hashirim (Song of Songs), the nation of Israel is compared to an apple.  “As the apple is rare and unique among the trees of the forest, so is my beloved (Israel) amongst the maidens (nations) of the world.”  Furthernore, an apple is symbolic of the love between the nation of Israel and G-d as we read in Shir Hashirim , “Beneath the apple tree I aroused you.”

We are taught that an apple tree sprouts the tiny core of each apple before the leaves surround and protect the young fruit.  In the same way, the young Jewish nation accepted the Torah before understanding the myriad of details within.  The famous acceptance of our nation was verbalized as “we will do and we will understand”.  We committed to the holy observance of Torah commandments even before we understood the full extent of what this commitment entailed.  Therefore, the apple has become a symbol and remembrance of the commitment to our faith and acceptance of Torah at Mount Sinai.  We recall this on Rosh Hashana when our mission is to proclaim G-d as our King.

 

These cupcakes are available for sale among other delicious desserts at the Segal Home this Sunday, September 17th, 2017 from 12 noon-5 PM.  The address is 475 FDR Drive #301 on the Lower East Side. For more information, please contact Staci at 917-295-7285 or stacisegal@aol.com

 

 

INGREDIENTS

Vanilla Cupcake recipe

sprinkles

White or red frosting

Red sanding sugar or sugar and red food coloring

Brown licorice, brown taffy or small pretzel nub

Green fruit by the foot or taffy

 

INSTRUCTIONS

Use your favorite vanilla cupcake recipe.  I baked mine as confetti cupcakes by mixing sprinkles into the dry ingredients before adding the wet ingredients.  I baked them according to the recipe.

Cut brown licorice into thirds or prepare a small piece of taffy or pretzel nub for the stems.  APPLE CUPCAKES stems

Flatten green taffy with a rolling pin or mallet, or use green fruit by the foot.  Use knife or scissors to cut out leaf shapes.  Use blunt knife to form leaf veins.

APPLE CUPCAKES leaves

 

 

 

 

 

 

 

 

 

To make red sanding sugar, combine 1 cup of sugar with red food coloring, adding food coloring until the desired depth of color is reached.  I pulsed this in my food processor. Alternatively, you can combine the sugar and color in a ziploc bag or in your mixer.

apple-cupcakes-sanding-sugar-ingredients

apple-cupcakes-sanding-sugar

 

Either frost cupcakes using a knife and mounding the center, or fill a piping bag with frosting and cut bottom of bag.  Pipe concentric rings of frosting onto cupcakes, heaping frosting to form a mound in the center of  each cupcake.

Sprinkle sanding sugar on top of each cupcake until well coated.  Gently shake off excess sanding sugar.

apple-cupcakes-in-sugar

Insert brown stem and green leaf.

apple cupcakes in carrier.jpg

 

 

Wishing you all a Kesiva Ve’Chasma Tova (a positive inscription and seal for the upcoming year).

 

 

Pacman Gefilte Fish

pacman gefilte fish 1

Sometimes the wow is all in the presentation.  The presentation takes a simple menu item to a whole new level.   Just cutting something a different way or finding a unique manner to plate it creates a real wow.

Gefilte fish is a Jewish Shabbos and Yom Tov (holiday) staple.  It is like a meatloaf, except with ground fish.  And, traditionally, it is cut into slices and served with horseradish and beets.  This is a simple and unique way to serve gefilte fish.

I first saw this way of serving gefilte fish at my friend, Lori’s house many years ago.  I have served gefilte fish so many times this way and it never fails to bring a smile to the lips of my guests.  This Pacman presentation has received lots of mileage, especially with Avigail and Judah, my grandchildren.  They are too young to know what Pacman is, so we just call it “fish” gefilte fish and they look forward to it whenever they visit for Shabbos.

pacman gefilte fish 2

INGREDIENTS

one loaf of gefilte fish and 1-2 carrots, prepared according to directions

 

DIRECTIONS

Prepare gefilte fish and carrot according to package directions.  I used A&B Cut cooked gefilte fish loaf into slices.  Cut a notch out of the narrow end of each slice and remove it.  Move it to the other end of the slice, creating a fishtail.

Cut carrot into slices.  Place one over the notch cutout to resemble a fish eye.

Voila!

 

 

Perfect Lean and Moist Brisket

low-carb brisket up close.JPG

This Shabbos, we were expecting a houseful of company. Our guests were a motley assortment of meat eaters and lean eaters. That left me in a quandary as to how to prepare a menu to satisfy all tastes.

I prepared a vast assortment of simple Rainbow Roasted Vegetables including cabbage, cauliflower, rainbow carrots, eggplant and zucchini.  As the main dishes for Friday night, I prepared lemon zinger chicken and this lean and moist brisket.

This recipe doesn’t require marination.  It also doesn’t call for any oil. What it needs, though, is time.  Plenty of time.  Three hours of cooking time.  Oh, and onions.  Plenty of onions to keep it moist.

The low and slow cooking keeps the flavor and moistness.  The sliced onions create a flavorful and tender blanket of moisture that replaces the fat and protects the tender beef.

This is a gluten-free and low-carb recipe that is suitable for Pesach (Passover), too.

Simple and moist onion-covered brisket

INGREDIENTS

3-4 pound top of the rib beef roast or lean brisket

2-3 onions, sliced thin

lemon juice
1/2 teaspoon salt
pepper
minced garlic or garlic powder
paprika
powdered ginger
onion powder

dash of cayenne pepper (optional)

1 cup zinger tea

 

DIRECTIONS

Make a cup of zinger tea, squeezing out the tea bag to release as much flavor as possible. Add half of the tea to the bottom of the pan. Place roast in pan. Pour rest of tea over roast and generously sprinkle seasonings on top of the roast.

Place fattier side of the brisket up so that fat keeps the meat tender during cooking. Smother the roast with a layer of very thinly sliced onions, pressing into the roast.

Let brisket come to room temperature or place in oven on delayed cook mode.

Set oven to cook for 3 hours on 300 degrees F. Let roast stay in oven until the oven cools down, at least for a half hour.

Remove from oven and allow to cool completely.   Refrigerate before slicing.

Fan Potatoes and Family Memories

fan potatoes.jpg

When I was young, I vividly remember my mother preparing fan potatoes.  She did not serve them often.  They were a rare treat.

I can picture in my mind how the potatoes fanned out and how delicious they were: crisp on the outside. soft and buttery on the inside.  The fins of each fan potato created pockets of crispy caramelized deliciousness.  They were simple and perfectly salted.

After I had my own children, I asked my mother for the fan potatoes recipe.  My mother returned my request with a blank stare.

How did she not remember preparing or serving them?  They conjured such fond memories for me.  How could she not recall?  Worse yet, how could she not find the recipe?

Now that I have my own kitchen, I understand.  There are countless recipes that I made for a time and then forgot about.  Some of those for-a-time recipes were even shared with friends and they have found a permanent place in their homes.  How many times does someone mention that they still prepare my cranberry mold or my chocolate mousse cake and I have no recollection of preparing it, serving it or sharing the recipe?

A few years ago, one of my friends shared a cranberry-oatmeal souffle recipe with me.  I later found the same recipe that I had written in my own handwriting thirty years ago!

Despite it all, I was determined to recreate those fan potatoes of my childhood.  It is one those truly simple to wow recipes.  It has become part of my own family’s memory bank…and it is a here-to-stay recipe.

Yields 6-8 servings.

INGREDIENTS

Potatoes, scrubbed or peeled
Kosher or pink Himalayan salt salt
fresh garlic or minced garlic  (optional)
Olive oil or cooking spray

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit

Grease/spray cookie sheet or line cookie sheet with parchment paper.

Half potatoes lengthwise. Place potato halves flat side down on cookie sheet.  Cut slits in each potato half starting at the round side but not cutting all the way through to the flat bottom.  If using garlic, coarsely chop and place between potato slits.

Drizzle lightly or spray generously with oil.  Sprinkle salt over the tops of the potatoes.

Roast in the oven for 45-65 minutes depending on the size of the potatoes. Potatoes should be golden brown when ready.

NOTES

These fan potatoes are best when eaten right away.  I usually prepare them late Friday afternoon and set them on the counter.  Most of them are devoured before Shabbos even begins.  The few that are left are still delicious for Friday night dinner, served hot.

Potatoes may be peeled or just scrubbed for this recipe.  Scrubbed potatoes will achieve a more rustic looking result, while the peeled potatoes will achieve a more refined result. They are delicious both ways!

Any potatoes may be used, but the results will differ.  Let your taste buds decide which type of potato is your favorite for this recipe.  Higher starch potatoes like Idaho or Russet will yield a firmer and mealier inside texture.  Lower starch potatoes like Red or Yukon Gold will yield a softer and creamier inside texture.

I have also served this recipe as an hors d’oeuvre using small potatoes and interesting toothpicks. It is simply delicious and beautiful both ways!

Perfectly Roasted and Seasoned Bok Choy

Bok choy is one of our favorite ingredients in leafy salads.  It is a powerhouse of nutrition, and has a signature taste and bold texture, making it the perfect ingredient for salads that are dressed in advance.  I have incorporated it into a number of salads already highlighted on the blog (see Simple, Colorful and Crunchy Baby Bok Choy Salad with Apples, Peppers, Tomatoes and Craisins).

Bok Choy is a cabbage-like green that can be found in most vegetable markets and green grocers.  For centuries, bok choy has been a staple of Chinese cuisine and medicine.   Bok choy is a rich leafy vegetable that has stalks similar to celery and leaves that are reminiscent of  Romaine lettuce.    Rich in vitamins  A, C and K, bok choy is an excellent sources of beta carotene, calcium, magnesium, potassium, manganese, and iron.

Until now, I have only enjoyed bok choy as a raw ingredient.  Kaitlyn suggested trying bok choy as a roasted vegetable.  I took Kaitlyn’s advice and roasted it with my Everything Bagel Seasoning and it was a huge hit.  It will now becom epart of my permanent roasting repertoire.

roasted bok choy

INGREDIENTS 

1-2 heads bok choy, cleaned and cut lengthwise into large spears (see kosher notes)
cooking spray
Everything Bagel Seasoning

DIRECTIONS

Preheat oven to 425 degrees F.  Line baking sheets with parchment paper or greased foil.

Spread bok choy spears in a single layer on baking sheet(s).  Lightly spray with cooking spray and  sprinkle with Everything Bagel Seasoning.

Roast for 25-35 minutes, checking that bok choy is slightly brown on top, but still moist and tender inside.

KOSHER NOTES

Kosher laws disallow the eating of  any whole insects and therefore greens like bok choy require a process of soaking and rinsing and.   Kashrut authorities differ on the proper checking of  these type of greens and some disallow its use altogether.  This blog was not designed to be your  kosher authority, so please consult your local rabbinic authority regarding using and preparing bok choy.

Lemon Zinger Chicken

Sometimes the best flavors are simple ones.  Lemon.  Garlic.  Chicken.   Tea.

Delicious food is simple food with no compromises in freshness, flavor, moistness and taste.

Today, I prepared chicken that was tangy, flavorful and succulent.  It took very little effort.  It used natural ingredients.  And its simplicity and taste made everyone take notice.

intense lemon chicken

INGREDIENTS

chicken parts

Lemon zinger tea

fresh lemon

minced or granulated garlic
paprika
cinnamon

DIRECTIONS

In a cup or measuring cup, add a lemon zinger tea bag to  1 cup of hot water, steeping tea well to create concentrated flavor.

Place chicken pieces in pan and pour tea over chicken.   Rinse whole lemons well and squeeze fresh lemon over chicken.  Generously sprinkle chicken with seasonings.

Tuck squeezed lemon in between chicken pieces.  Cover tightly with foil and cook at 400 degrees F for two hours.

To Preheat or Not to Preheat?

oven thermometer.jpgI have a confession to make.  I almost never preheat the oven.

“I don’t want to take the extra time.  I don’t like to stick my hands into a hot oven, unless absolutely necessary.  I love shortcuts.  I love to use the delay timed cook feature on the oven.  I don’t want to waste the few minutes of gas/electricity it takes to preheat (thanks Mom!).”

I have lots of excuses.

Preheating the oven for a recipe seems to be a rite of passage for the culinary enthusiast. After all, whenever I read a recipe, it begins with “preheat oven”.  Most of the time, whenever I write a recipe, it also begins with “preheat oven”.

So, am I a hypocrite?

Probably, but my recipes come out just fine without preheating the oven.

Preheating the oven is necessary for certain precise recipes and I do preheat the outside grill.  But, simpletowow is really not about precision.  It’s about culinary license.  Like poetic license, this blog is allowed to break some rules in favor of creativity and simplicity.

After all, most of the feedback that I get is that this blog introduced them to a new ingredient (take Farro: A Simple, Ancient and Fabulous Grain, for instance) or a new way of preparing an age-old ingredient (like Balsamic Beet Slaw: Easy, Fresh and Delicious) or trying new varieties of simple vegetables (see You Say Tomato…I Say Heirloom Tomato Salad.

It is about healthier cooking preparations, like baking instead of frying (see Onion-Battered Baked Tilapia) and finding one’s own cooking voice.  Really, progressive cooking could stand to shed some of the annoying conventions like preheating.  Simplicity and producing delicious, wholesome food with minimal effort does reign supreme.

So, I leave it to you.  Preheat or don’t preheat.  It’s your choice.

But, I still will start my recipes with “preheat oven”.  Shhh…don’t let my secret out.

 

 

 

Simple Superstar Roasted Onions

roasted onions up close

Onions are the ultimate team player.   They are used to start soups and sautes, taking very little credit for the impactful favor that they impart.  They are sprinkled atop salads or roasts, adding spiciness and satisfying juiciness wherever they are used.

They are the utility player that can be used here or there, always making the other ingredients taste a little better without taking credit themselves.  Fried or sauteed onions become the basis for great flavorful dishes.  Onions have the ability to make so many different types of recipes heartier, fuller and more delicious.

Onions are the unsung stars of so many dishes.

But, do onions not deserve to be superstars in their own right?

After all, there is nothing like a caramelized onion.  The decadent smell.  The charred sweet outside and the creamy soft inside is one of those texture combinations that is like no other.

This side dish is so simple.  So perfect.  And, so delicious.  And, it finally highlights the onion as the star of the game.

After preparing these roasted onions and certainly after tasting their distinctive creamy sweet flavor, you’ll be cheering for the onion to be your new favorite player, too!

roasted onions on plate

 

INGREDIENTS

3-4 large onions

oil spray
salt
pepper
minced or granulated garlic

 

DIRECTIONS

Line baking sheet with parchment paper. Cut onions crosswise into 1/2 inch sections. Line onions on pan and spray lightly with oil spray. Sprinkle with salt, pepper and garlic.

Roast at 400 degrees F for 45-55 minutes or until onions are golden brown on outside and soft and creamy on the inside.

roasted onions on baking sheet

Chana’s Low-Carb Broccoli Kugel

chana's low-carb brocolli kugel.jpg

Last Shabbos, we hosted my brother-in-law and sister-in-law and niece for Shabbos.    We always look forward to their visits.  Yisroel and Chana are some of my favorite guests, so helpful and appreciative.

We had a wonderful Shabbos, sharing divrei torah (words of Torah) and my father-in-law’s a’h favorite zemiros (Shabbos melodies) at our Shabbos table.  Don and his brother entertained us as they shared uproarious accounts of their childhood antics.   Chana regaled us with side-splitting stories, as Devora Brocha, their beautiful daughter kaH, acted out these anecdotes.

Since we only arranged to spend Shabbos together late Thursday afternoon, Chana offered to prepare and bring her delicious broccoli kugel.  That was an offer that was hard to refuse because I love Chana’s cooking and I am always happy to serve one more, delicious dish.

It did not disappoint.  This broccoli kugel is flavorful with excellent texture. Its creaminess and depth of flavor are perfect.  Best of all, it is gluten-free and low in carbs. Thanks, Chana!

INGREDIENTS

1 bag (24 oz) chopped broccoli, steamed for 10 minutes (see Kosher notes)
1 large onion and 2 cloves garlic, sautéed
2 eggs
1 1/2 heaping teaspoons mayonnaise
1/2 heaping teaspoon chicken soup mix or consomme
3/4 teaspoon salt
dash of black pepper

DIRECTIONS

Preheat oven 400 degrees F. Combine all ingredients and pour into a 9″ round pan. Bake for 40-50 minutes, until golden brown on top.

KOSHER NOTES

Kosher laws disallow the eating of any whole insects and therefore broccoli requires a process of soaking, rinsing and in some cases, pureeing, unless purchased with a reputable kosher hashgacha (certification).  Kashrut authorities differ on the proper checking of broccoli.  This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using and preparing broccoli.

TIPS
I eliminate the consomme and just increase the salt and pepper slightly.

Enjoy!

Challah: Wrapping Up a Bit of Heaven

wrapping a bit of heavenTraditionally, we bake braided challah for Shabbos.    The Hebrew word, challah, actually means loaf of bread and alludes to the mitzvah (commandment) of challah, the blessing and setting aside of a small piece of bread dough during the bread preparation process.

At our Shabbos meals, after we say the kiddush (blessing on wine), we recite a blessing over two loaves of bread on a tray that are covered.  These braided loaves are referred to as Challah, for their importance in our fulfillment of the mitzvah of  challah.

challah x 2

In Numbers 15:17-19, we are taught that at the time of the Temple, when we bake bread, we were to set aside a small piece of dough and give it to the Kohen (priest) to eat.  Today, when we no longer have the Holy Temple, we separate a piece of dough whenever we bake bread.

 

If we have prepared a large batch of dough (at least five pounds), we make the following blessing:

Hebrew:
ברוך אתה י-י אלקינו מלך העולם אשר קדשנו במצוותיו וציונו להפריש חלה

Transliteration:
Ba-Ruch A-tah A-do-noi Elo-hai-nu Me-lech Ha-O-Lam A-sher Ke-di-sha-nu Be-mitz-vo-sav Ve-tzi-va-nu Le-Haf-rish Cha-lah

Translation:
Blessed are You, our G‑d, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.

We carefully discard the small piece of challah or we burn it.  We call this mitzvah (commandment)  challah.

challah top and bottom dew.jpg

As our ancestors traveled in the desert, the Maan (manna) fell from heaven to physically sustain them.  Every morning, they would go out and collect the Maan.  On the Friday morning before our very first Shabbos in the desert, two portions of the Maan (manna) fell for each person so that they would not collect the Maan on Shabbos.   To commemorate this double portion of Maan,  we set two loaves of challah at our Shabbos table.  The loaves are set upon a bread tray and covered with a decorative challah cover.  The layers underneath and atop the loaves of challah remind us of the layers of dew sent by G-d to lovingly protect the precious Maan, both on top and bottom.

challah a bit of heaven.jpg

The root of the word challah is chol which means secular or common.  The etymology of its name teaches us much about the challah and our relationship to Shabbos and to the world.   The challah tradition takes a mundane, though rhythmic and beautiful, chol (secular or common) task of baking bread  and elevates it into something extraordinary and holy.  It recreates a physical baking process into a spiritual tradition that provides service and generosity from the baker to the Kohen and ultimately to G-d.

The challah is typically braided with three strands.  The two loaves contain six strands of dough.  This symbolizes the six days of the week preceding Shabbos.  The braids allude to our bringing together the six weekdays of material sustenance into Shabbos, when we create unity and harmony by infusing our lives with spiritual sustenance.

Shabbos and the challah represents unity and spiritual direction.  The six weekdays represent the diverse secular part of our week.   The days, Sunday through Friday, each represent one of the six directions in our secular world: North, South, East, West, upward and downward.  During these weekdays, we move outward as we attempt to master our physical environment.

Shabbos is different.  It points inward, and we attempt to infuse our neshoma (soul) with the gifts of spiritual sustenance.  We try to achieve a sense of peace and unity as we direct the blessings of the week into our homes.   On Shabbos, we greet each other with the words, Shabbat Shalom (peaceful Shabbos) as that is the ultimate goal, one of finding great inner peace as we bring ourselves closer to the ones we love and to G-d.

In the past, when I performed the challah tradition, I either burned the challah portion or carefully wrapped it and discarded it according to the letter of the law.  After today’s baking of the challah, I added something else.  I added a pretty bag and a bow to the discarded piece of challah.  If I were to bring it to the Kohen, I would wrap it properly, so certainly, if I am designated this small piece of dough for G-d, I must present it well.  If my weekday recipes must be simple to wow, then certainly my spiritual traditions must be up to par!

Does G-d really care about the external trappings?  Maybe, yes or maybe, no.  But, there are at least two parts of every mitzvah (commandment).  There is the relationship part of the mitzvah that connects a person to G-d.  Then, there is another part of every mitzvah that is at least as important.  It is how that mitzvah cleanses and imprints the soul of the individual performing the mitzvah.  So, wrapping the piece of donated challah with a bow may not affect G-d’s relationship with me, but that special wrapping of the challah donation really imprints me with a greater sensitivity, understanding and yearning to perform the mitzvos (commandments).

 

 

Cheesy Cabbage Steaks

This week, I decided to prepare a delicious, colorful and low-carb dairy dinner.  Since I had just returned from an overseas trip, I found my refrigerator and pantry low-stocked. With very few ingredients to choose from, I opted to use the head of cabbage that I found in the refrigerator to prepare these of, so wonderful cheesy cabbage steaks.

Cabbage has many health benefits.  It is low in calories and carbs and high in fiber and vitamins. Cabbage is low in saturated fat and boasts high levels of vitamin C and vitamin K.  Best of all, it is inexpensive and available year-round.

I used red cabbage for this recipe, but any cabbage may be used.  In this simple recipe, the red cabbage creates a stunning purple backdrop to the velvety melted cheese on top. It may be used to Passover and is gluten free, too.

Cheesy cabbage steaks

INGREDIENTS

Red cabbage, cleaned and cut into steaks

4 minced garlic cloves or granulated garlic
coarse salt
coarse ground black pepper
olive oil or cooking spray

shredded cheese

 

DIRECTIONS

Preheat oven to 375 degrees F.  Line baking sheets with parchment paper or greased foil.

Remove first 4-5 tough outer leaves of cabbage.  Clean cabbage and cut into 1/2 inch to 3/4 thick steaks.  Place cabbage steaks in a single layer on lined cookie sheets.   Drizzle with olive oil or generously spray with cooking spray.   Lightly sprinkle with salt, garlic and black pepper.

Roast for 40-45 minutes, checking that cabbage steaks are soft and just starting to brown before removing from oven.

 

Sprinkle shredded cheese over the cooked cabbage steaks.  Return to the oven for 10-15 minutes more until cheese is melted and gooey.

Enjoy!

Floating Gerber Daisies in Series

I am enchanted by simple floral arrangements that highlight the beauty, intricacy and detail of individual blossoms.  From my very first blog post entitled  It’s all about the arrangement (psst….even with last week’s roses)until now, I have advocated for using a few blossoms to create inexpensive and stunning floral arrangements.

When there are many blossoms in an arrangement, very often the individual detail of each flower is lost.  It’s hard to tell the trees from the forest, or rather the flowers from the arrangement.  In an arrangement where a few blossoms rule, it is important to choose full-bodied blossoms like open roses, gerber daisies or large chrysanthemums.

Here I simply floated gerber daisy blossoms cut right below the blossom in square glass bowls.  For a little extra pizzazz, I encircled each blossom with tall leaves that I snipped from my lily bushes.

Voila!

floating gerbers.JPGfloating gerber daisies up close.JPGfloating gerber daisies in series.JPG

A Bottlebrush Arrangement

 

20170728_181652

My favorite floral arrangements are those that bring the outdoors inside.  This weekend, we are visiting the Upper Galilee and we are always amazed by the beautiful varieties of plants and trees that are native to this gorgeous part of Northern Israel.  One of my favorite shrubs found is this part of the world  is the Callisteon, affectionately known as a bottlebrush plant.  The flowers of this shrub resemble a bottlebrush and are unique and stunning.

For this Shabbos, I designed an arrangements using three branches of a bottlebrush shrub and two Monstera leaves brought in from the outdoors.

Shabbat Shalom (peaceful Shabbos)!

The 17th of Tammuz: A Fast to Begin Three Weeks of Mourning

Today was the 17th day of the Jewish lunar month of Tammuz and we observed it as a fast day.   On this Jewish date, we neither eat nor drink from dawn until nightfall. It is the beginning of three weeks of mourning that ends in the saddest day on the Jewish calendar,  Tisha B’Av.   During these three weeks of mourning, we do not schedule weddings,  listen to music or  cut our hair.  This sad day known by its Hebrew name of Shiva Assar B’Tammuz (17th day of Tammuz) commemorates the following tragedies in Jewish history that occurred on this Hebrew date:

  1. Moshe (Moses) broke the stone tablets that were inscribed with the ten commandments as he descended from Mount Sinai and witnessed his nation worshiping the Golden Calf.
  2. In 423 BCE, the priests in the First Temple discontinued the Tamid, the daily sacrificial offering, due to the siege around Jerusalem.
  3. In 69 BCE, the walls of Jerusalem were breached by the Romans during the Second Temple Period.
  4. In 50 BCE, during the time of the Bar Kochba Rebellion, Apostomos, a Roman general,  burned a Torah scroll.
  5. King Menashe placed an idol in the santuary of the Temple as did Apostomos during the Roman occupation of Jerusalem.
  6. In 1391, over 4000 Jews were killed in Spain
  7. In 1559, the Jewish Quarter of Prague was burned and looted.
  8. In 1944, the Kovno ghetto was liquidated.
  9. In 1970, Libya ordered that all Jewish property be confiscated.

The first of these tragedies was the dramatic breaking of the tablets by Moshe right after he descended from Mount Sinai.  Moshe, who was the paradigm of Jewish leadership, had always advocated for his nation.  As he descended from the mountain with these stone tablets that were etched with the commandments, Moshe witnessed his beloved nation dancing around the golden calf and being unfaithful to G-d and he broke the tablets.

Although this event is precipitated by unfaithfulness and is the beginning of tragedy, it also teaches us so much about faith, life and tragedy.

Moshe was the ultimate advocate for the Jewish nation and he was unable to deliver those first commandments to his beloved nation.  We are taught that the tablets were constructed of heavy sapphire stones.  The letters of the ten commandments that were etched by G-d into these stones helped miraculously “carry” the tablets so that Moshe was able to carry them.  When these divinely-inscribed letters witnessed the golden calf, they departed from the tablets back to G-d, leaving Moshe with heavy tablets that he could no longer bear to hold.

G-d commanded that the broken tablets be placed in the Aron, the Holy Ark.    We would have thought that the broken tablets would be buried, as that is the procedure for Jewish holy objects that are no longer able to be used.  Instead, these broken tablets accompanied the replacement second set of tablets in the Aron as the Jewish people sojourned in the desert.

Why did the broken tablets find a resting place among the unbroken tablets and among the nation?  Why did we not bury them as we bury those that no longer are living?  Why do we force ourselves to remember the sin, the imperfection and the tragic misdeeds of our nation?

Because our lives, personal and national, are about growth, not about perfection.  It is about “picking up the pieces” after we fall and we fail.  It is about using our failures to climb and to grow and to not simply forget.  It is of owning up to what we have done, right and wrong, and adding both the successes and the failures to the tapestry of who were are.

We remember and commemorate tragedy at our happiest and our saddest moments.   When a Jewish bride and groom stand under their chuppah (wedding canopy), they break a glass to remember the destruction of our Holy Temples in Jerusalem.  The broken glass represents what we have lost and where we have failed as our young couples endeavor to builds a home together. We do not simply forget; we must keep an awareness for what we have lost if we are to yearn for it.

jewish bride and groom breaking glass

Just as the Aron housed the whole tablets and the broken ones, and both sets of tablets accompanied our people during their travels, we must live our lives with the duality of the whole and the broken.  Most often, our lives do not fit into a nice, neat box.  There are the broken times and the failures that must co-mingle with the wonderful times, the growth and the successes.  We must take responsibility for our failures as we mourn what we have lost in an effort to grow and rebuild our future.

May we merit to witness the rebuilding of the Holy Temple by learning from our past with hope, prayer and growth for the future.

 

 

Simple Chicken Vegetable Packets

I devone of those hot and humid days that were exhausting.  I just had very little energy left at the end of the day to prepare dinner.  I had defrosted chicken breasts earlier to use for dinner and needed inspiration to create a simple and delicious meal.

I wanted no fuss and very little effort.    I didn’t even want the extra effort of preheating the oven.  I wanted to use at-hand ingredients and easy cleanup.

Packet cooking seemed like the perfect solution.

I have prepared packet meals with salmon (Low-Carb Cajun Salmon Fillets in Foil Packets) and decided to try it with the chicken breasts.   To keep the meal hearty and fuss-free, I decided to add an assortment of fresh and frozen vegetables that I had on hand to the packets, too.

This really was simple.  And, yes, it was a wow!

INGREDIENTS

4 chicken breasts

barbecue sauce
soy sauce

frozen green beans
tomatoes
peppers

DIRECTIONS

Cut four square pieces of heavy duty foil. On each piece of foil, place one chicken breast and then lightly drizzle with soy sauce and then barbecue sauce. Layer tomatoes and peppers and then sprinkle with a few frozen green beans. Seal foil into packets.

Bake at 400 degrees F for 30-40 minutes. Open foil packets carefully to let steamm escape and serve immediately.

The Perfect Grilled Salmon Wrap

salmon tortilla wraps 2

Salmon is one of the staples in my house.  Just about everyone here (except my mother) really enjoys salmon, so it is often a go-to dinner.  Very often, I prepare a family pack of salmon, only to find that someone has already eaten dinner elsewhere.   I then repurpose the salmon for lunch the next day.

One of my favorite lunches is a grilled salmon wrap.  It is portable, delicious and very satisfying.  It is so simple to prepare once you know the way to roll the perfect wrap.

 

 

INGREDIENTS

large pliable tortillas or wraps

arugula (see Kosher notes)

Thinly sliced tomatoes  or other vegetables (optional)

grilled or baked salmon

Spicy Mayo

 

STEP BY STEP DIRECTIONS

Lay out the wrap on a flat surface.  I chose a rectangular wrap, but this can be made in exactly the same way using a round tortilla or wrap.  Just make sure to use a tortilla or wrap that is soft and pliable, not brittle.

tortilla wrap step 1

Choose your favorite dip or dressing or and spread it all over the wrap.  This gives extra flavor to the salmon and helps the fillings  adhere to the wrap.

 

Add the arugula by placing in a thin layer right over the sauce, making sure to cover about half of the tortilla.

tortilla wrap step 2

Add any other thinly sliced vegetables.   This will add another texture and/or moisture to your wrap.

Here I added beefsteak tomatoes from my garden.  Tomatoes will add favor and moisture to the wrap.  You can add thinly sliced cucumbers, peppers or jicama to add crunch.  Of course, you may omit this step if you are a purist about your wrap.

tortilla wrap step 3

Next, add the salmon.  If there are any bones, remove and lay in a single strip or flake and place atop the arugula and vegetables.

tortilla wrap step 4

Sprinkle on another thin layer of dressing or dip to keep the salmon flavorful.

tortilla wrap step 5

Next, fold your wrap carefully.

Before we begin, here are two important points:

  1. Make sure that you are using a pliable and soft wrap or tortilla.  Brittle tortillas or wraps will not work well for these wraps.
  2. You will be tempted to overfill your wrap.  Don’t give in to temptation,  It will make your wrap messy and impossible to roll up neatly.

Here are step-by-step instructions:

  1. Fold in the first sidetortilla wrap step 6
  2. Now, fold in the second side  tortilla wraps step 6a
  3. Start rolling wrap from bottom to top, carefully move the stuffing toward the bottom of the wrap as your roll, leaving a least 1 1/2 to 2 inches at the top of the wrap.   Roll the wrap all the way to the top.tortilla wrap step 7tortilla wrap step 8
  4. Wrap the parchment or wax paper around it.
  5. Using a very sharp knife, cut through the wrap on a diagonal.salmon tortilla wraps 2

 

Voila!

 

KOSHER NOTES

Kosher laws disallow the eating of any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ somewhat on the proper checking of leafy vegetables. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using greens such as arugula.

Kaitlyn’s Simple and Delicious Chili Recipe

Kaitlyn loves to make chili for her family.    Her husband, Aaron, has some Texas roots and that may account for her family’s penchant for chili.

Aaron loves his chili with plenty of cayenne pepper and Avigail and Yehuda don’t seem to mind the heat in their chili, either.

Kaitlyn refers to their chili as cholent (traditional beef stew served on Shabbos) and the kids devour it.    After all cholent is a beef casserole and so is chili.  Perhaps we can even consider cholent to be a Shabbos chili.

If  prefer milder chili, you can easily adjust or eliminate the hot pepper, chili seasoning and cayenne pepper to accommodate your heat index.

This recipe has become of of my favorites because it is simple to prepare and can be served in so many ways.  Best of all, it freezes well.

chili-up-close

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Davida’s Awesome Potato Kugel

It is so wonderful to have Davida back from Israel.  The house is a more joyful abode and Davida and her friends fill our house with laughter, music and good food.  No matter how chaotic things are, Davida seems to have just the right lighthearted joke and is always willing and able to prepare delicious food for all.

Whatever Davida prepares is not only delicious, but perfectly executed, as well.   Her challahs are beautifully braided, her salads are impeccably tossed and her food just begs to be enjoyed.

When we visited Israel for Pesach (Passover),  Davida prepared this delicious kugel for us.  This past winter, Davida first tried this recipe when she prepared a Shabbos in Jerusalem  for Michelle, Scotty and their gluten-free guests.

The original recipe is from Susie Fischbein’s Pesach cookbook.   Davida tweaked and simplified it just a bit.   It contains a small amount of sugar and when I scoffed at that, Davida admitted that she tried it without the sugar and it just wasn’t the same.

This past Shabbos, Davida prepared this potato kugel again and it was another winner.

Welcome home, Davida!

davidas awesome potato kugel

SUPPLIES

food processor
2 pyrex pie plates

INGREDIENTS

1⁄2 cup  oil
8 medium potatoes, peeled and cut into chunks
2 medium onions, peeled and quartered
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons sugar
5 large eggs

DIRECTIONS

Preheat oven to 425°F degrees.

Using the metal s-blade of the food processor,  shred the onions and then place in a large mixing bowl.  I like to use the stainless steel mixing bowl of my Kitchen Aid mixer, since it is a large, sturdy bowl with a handle for pouring,

Using the metal s-blade of the food processor,  shred the peeled potato chunks until almost smooth.  Add the potatoes to the mixing bowl

Add the salt, pepper, and sugar to the potato-onion mixture and then add the eggs.  Stir until completely combined.

Coat each pyrex pie plate with 1/4 cup of oil and place in preheated oven. When the oil sizzles, carefully remove each pyrex pie plate from oven and spoon some of the sizzling oil into the waiting potato mixture to add fluffiness to the kugel.  Incorporate the sizzling oil into the mixture until well combined.   Pour the mixture into the 2 pyrex pie plates and bake uncovered for one hour.

Enjoy this delicious kugel with music and laughter!

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