Davida’s Easy and Delicious Calzones for a Melave Malka Feast

Melave Malka (Saturday night meal) is the name given to the meal that we eat at the Shabbos has departed.  The literal meaning of the words Melave Malka is “accompaniment of the queen”, referring to our escorting of the Shabbos Queen out of our homes after the spiritually uplifting Shabbos.  The Shabbos is often metaphorically described as a Queen and the purpose of the Melave Malka meal is to figuratively escort the Shabbos away with singing and eating,  much as one would escort a royal guest who is about to leave.

According to Kaballah,  the luz bone at the base of the skull is nourished by the Melave Malkah meal.  The Neshoma Ye’sara (additional soul)  that accompanies a person through the Shabbos does not leave until after the Melave Malka has been enjoyed.  

Aaron used to be our resident Saturday night cook and we always looked forward to his delicious dairy Melave Malka dishes.  He had quite a repertoire of Melave Malka selections like pasta, pizza and all types of popcorn.  Now that Aaron is studying in yeshiva in Israel, Davida has cheerfully taken over this role.  She has become an excellent Saturday night cook and has brought  Melave Malka to a whole new level.

This Motzei Shabbos (Saturday Night), Davida and her friend, Chava, made the most delicious cheese calzones.  She prepared the ingredients and before we knew it, we had delicious warm calzones to enjoy for  our Melave Malka.   I asked her to share the recipe and now I am happy to share it with all of you.

calzones (more…)

Simple Chocolate Bark with Flowers and Dried Fruit

I love thin and delicious chocolate bark embellished with all my favorites.  It is a simple dessert and also makes a perfect garnish for a simple cake or mousse.  It is the perfect accompaniment to Simply the Best Flourless Chocolate Cake

chocoalte bark cut into sections on cake

As your bark background, you can use your favorite chocolate: white, milk or dark.  The embellishments can be any combination of edible flowers, dried fruit, candied fruit or ginger and/or all types of nuts and seeds.

For this chocolate bark, I used semisweet chocolate chips and white chocolate chips. I added raisins, craisins, candied pineapple bits and fresh pansy petals.

chocolate bark with pansies and raisins (more…)

Simple Onion Baked Chicken Cutlets

This recipe is a simple go-to recipe when time is short and I need to crank out a delicious and hearty meal with very little lead time and a minimum of effort.  It requires very little hands-on time and can be baked in the oven in about 20 minutes. It is crispy and crunchy, delicious and very kid-friendly.  It is one of my family favorites.  I usually serve it with a simple fresh salad  to compensate for the canned french fried onions.

onion crusted chicken with baby bok choy salad on wooden plank (more…)

Balsamic Beet Slaw: Easy, Fresh and Delicious

Leah is our resident vegetarian.  She loves to mix up salad ingredients and find her own combinations of vegetables and dressings.  As a midnight snack this week,  she created this delicious beet salad.

beet cucumber salad without dressing

I often shred and/or spiralize vegetables and keep them in containers in the refrigerator.  I also prepare dressings weekly and refrigerate them in wide-mouth squeeze bottles.  That makes for easy preparation of salads for lunches, snacks and dinner without too much additional fuss.

Leah put together some shredded fresh beets, cubed cucumbers and toasted sesame seeds and mixed in some balsamic vinegar dressing.  The result was this beautiful and delicious beet salad. (more…)

A Salad Bar for the Entire Week

Our family loves salads and we try to spread the love to the rest of the world. From the time that the kids were eating solids, salads became a mainstay in the Respler home. It is rare that we make the same salad twice because there are SO many options.

salad bar in jars-CROPPED,jpg

Most recently, when I entertain, I have been creating a salad bar. A salad bar encourages guests to create their own custom salads and it is a great solution for guests with different diets and allergies. The best perk is that when the dust settles and it is time to put everything away, the salad ingredients have not been dressed, so they are still fresh enough for leftovers. My family clamors to create their own lunches for the next few days from what is left over from the salad bar.

In the past, I have been less than successful in creating the perfect salad bar. I had found that the salad ingredients were messy and unruly, with everyone breathing on and touching everything. I have finally found a good solution to creating a neat and orderly salad bar.

I purchased gallon and half-gallon glass candy jars online that can be seated vertically or on an angle. Each jar has a metal lid and plastic tongs that hang right on the lid.

SALAD BAR JARS WITH TONGS

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Simple, Creamy and Perfect Homemade Balsamic Vinaigrette

Our favorite dressing is balsamic vinaigrette.  Nine out of ten times when ordering salad at a restaurant, we choose balsamic vinaigrette.  For the past many years, every time I made a balsamic vinegar-dressed salad, I would take out half the contents of my spice cabinet to dress the salad.

A few weeks ago, I took the plunge.  I purchased heavy-duty catering-style squeeze bottles from my local restaurant supply store and filled them with assorted dressings for a large dinner that I was hosting.  The squeeze bottles were very durable and  had wide mouths for easy decanting of the homemade dressings from the food processor.

Whatever dressing were left over from the party, we used for lunches and dinners over the next week.  The bit of dressing that was left over one week later became the basis for my grilled chicken marinade.  The spices were left in the cabinet throughout the week and that balsamic vinaigrette found many uses.  It was a true lesson in organization and efficiency.  I was hooked on preparing my dressings in advance.

Now, I prepare an assortment of dressings and dips before Shabbos.  I store them in these large squeeze bottles for dressing salads, garnishing appetizers and decorating serving platters.  I find that having the vinaigrette available and in easy-to-dispense containers  helps us use just exactly what we need for each salad.  It cuts down on waste and mess.

With all the choices of dressings and dips, our favorite is still balsamic vinaigrette.   It is simple and really adds that wow to most every salad.

RECIPE

1/3 cup of balsamic vinegar
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
3 cloves of garlic or one teaspoon granulated garlic
2 tablespoons mayonnaise
1/2 cup oil 
squeeze of mustard (optional)

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Simple Low-Carb One-Pan Shwarma Chicken with Rainbow Roasted Vegetables

This shwarma chicken recipe transports me to those amazing shwarma places all over Israel. Although the shwarma flavor of this dish is reminiscent of Israeli Shwarma often served in pita or lafa, this recipe is low-carb since the shwarma is surrounded by gorgeous roasted vegetables instead of a bread pocket.

This recipe combines the magical flavor of shwarma chicken with the fresh and colorful flavors and textures of rainbow roasted vegetables. This low-carb main dish is simple and quick to prepare and tastes just heavenly. Best of all, cleanup is a cinch because everything is roasted in one pan.shwarma chicken with roasted vegetables 2 (more…)

Simple and Delicious Croutons Fashioned from Leftover Bread or Challah

Last week, I focused on bread and challah-related recipes.   This week, you may have some leftover challah.  I rarely put leftover challah into my freezer.  Instead, I convert it into croutons or bread crumbs.  I find that when I put leftover challah in the freezer, it usually just sits there until just before next Pesach when I use it to feed the birds.

Here is my simple crouton recipe.  It is so delicious that you may find yourself munching on the croutons even before you put them into your salad.

Although I usually just cube the bread, I find that if I am hosting a birthday party or themed dinner, I use a small cookie cutter to cut the bread into themed croutons.

 

INGREDIENTS

leftover bread or challah

oil or cooking spray

Garlic Salt or Italian Seasoning (optional)

Preheat oven to 375 degrees F

Optionally remove crusts from challah or bread and slice. Brush bread on both sides with oil or spray with oil cooking spray. Sprinkle lightly with garlic salt or Italian seasoning. Cut bread slices into small cubes or your favorite shapes.

 

Place croutons in a single layer on a parchment paper-lined cookie sheet.  Bake  for 15 minutes or until browned. Shut oven and be careful to watch the croutons, so they do not burn.  Allow to cool before serving over salad, stew or soup.

Enjoy!

Simple DIY Cajun Blackening Spice Blend for Low-Carb Atkins Cooking

I have been on a low-carb diet for the past many weeks.  One of the most important aspects of the diet  is finding flavor and texture in ingredients that are low-carb. I have prepared fried fish using spices instead of breading.  I have found new toppings and new spices that replace the flavor and texture of many higher-carb ingredients.

Spice blends are the key.  There are plenty on the market, but making them yourself has cost and flavor benefits.  Homemade spice blends generally cost a fraction of the cost of prepared ones.  Some of the commercially-made ones have sugar,  which is a no-no on the diet.  Most importantly, this spice blend allows you to adjust the proportions of the ingredients to suit your own diet and you own taste.  You can adjust or omit the cayenne pepper if you prefer a milder spice blend and you can omit or reduce the salt if you are careful about your salt intake.

This cajun blackening spice blend has a myriad of uses. You can use it as a breading for fried fish (Blackened Atkins Low-Carb Tilapia Fillets), as a spice rub for roasted meat or chicken and as a flavoring for your crockpot stews. You can sprinkle it on salmon (Low-Carb Cajun Salmon Fillets in Foil Packets) or tofu before pan-frying or grilling.   It will transform your cooking!

cajun blackening seasoning

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Kaitlyn’s Simple and Spicy Roasted Green Beans

I recently hosted Sheva Brochos (wedding after-party with seven blessings) for Gila and Shimshon. I wanted a simple, delicious and green side dish that would stand up well on a buffet. My daughter, Kaitlyn, suggested this simple and spicy roasted green bean recipe.

She suggested using Trader Joe’s fresh Haricot Verts (French Green beans).  They come in a two-pound package with the beans already trimmed.  I used frozen french green beans.  It can be made either way, with fresh or frozen.  French green beans are slimmer and longer than standard green beans, so if you use regular green beans, you may have to adjust the roasting time and roast them for a bit longer.

Kaitlyn used the Dorot-brand frozen cubes of garlic and chili, four each.  I used chili powder and fresh minced garlic, instead.

It was simple. It was green. And, it was delicious.

roasted green beans with drizzle

Here is the recipe: (more…)

A Simple One Pot Meal: Low-Carb Cauliflower Couscous with Chicken

cauliflower couscous-in wavy serving bowl

 

I am still on a low-carb high-protein diet and I am feeling great.  I am always on the lookout for low-carb options that mimic the texture of carb-heavy foods that I once craved.  Cauliflower is an excellent ingredient to mimic the texture of rice, potato and/or couscous.

I have developed a recipe for cauliflower couscous with chicken  and vegetables.  It is simple.  It is low-carb  and nutritious.  Best of all, it only requires one pan.

 

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Inspirations from the Cramim Spa in Israel

I look for inspirations for recipes, flavor combinations, designs and plating ideas everywhere I can find them.   At the end of our Pesach (Passover) holiday, I spent one day at the Cramim Spa (translation: Spa of Vineyards) in Kiryat Anavim, right outside of Jerusalem.  It is a beautiful place set into the Judean hills surrounded by grape vines and roses.  It is an oasis of beauty and relaxation in the wine country of the greater Jerusalem area.

I was amazed and inspired by the beautiful array of salads, fruits, desserts and entrees offered at the Cramim.  As I am still on my low-carb diet, I was able to taste the great majority of the buffet selections.  The items that did not satisfy my diet criteria became eye-food, a pretty good substitute for the tastings.  I carried my camera with me throughout mealtime and enjoyed taking pictures of the beautiful and delicious food choices.

Here are some of the colorful, delicious and healthy food choices at the Cramim.   They will surely inspire new simpletowow recipe and plating design blog posts in the near future.

 

I also took beautiful pictures from my early morning 3 kilometer hike through the vineyards near the Cramim and the breathtakingly beautiful grounds and spa areas of the Cramim.

 

When visiting Jerusalem, I highly recommend visiting the Cramim spa. Feel free to email me at simpletowow@gmail.com for Cramim spa visit suggestions and contact information.  It will nourish your body and soul.

 

Simple to Wow Amazon Deals

I am a frequent online shopper and love the selection and convenience that online shopping provides.

So many of you have asked for resources to purchase the harder-to-find supplies and equipment that I reference in this blog.  For this reason, I will begin including online resources for the supplies and equipment referenced in each blog post.

I have also created a new category on this blog for super online deals (at least 30% off) relating to supplies and equipment useful for the recipes and designs in SimpletoWow. Each deal will provide a link to the deal with information relating to the product.

By clicking on the blue link underneath each product, it will take you to my affiliate link which will help me earn a small commission fee for every item ordered through that click.  

Most of these items are on special for a limited time only  and may not be available for long.

Here are today’s deals for May 9, 2016:

 

KitchenAid KSM1APC Spiralizer Attachment with Peel, Core and Slice Features for $79.99Product Details

KitchenAid KSM1APC Spiralizer Attachment

  • Includes 2 slicing blades, 2 spiralizing blades and a peeling blade.
  • Attaches to the power hub on your stand mixer and uses the power of the motor to operate the attachment
  • Premium Metal Construction for long lasting performance and stability while in use
  • Dishwasher Safe accessories
  • Convenient storage case for attachment and accessories.
  • Fits all KitchenAid Stand Mixer models.

 

 

 

12-pk Ball Mason Jars Wide Mouth 16 oz for $8.47

 

Fiskars Traditional Bypass Pruning Shears for $10.14

Fiskars Traditional Bypass Pruning Shears for $10.14Product Details

 

  • Ideal for cutting stems and light branches
  • Fully hardened, precision-ground steel blade stays sharp, even through heavy use
  • Low-friction coating helps blade glide through wood, prevents the blades from gumming up with sap and debris and helps the blades resist rust
  • Maximum cutting capacity: 5/8 inch diamater
  • Lifetime warranty
  • Perfect for Sunny Yellow Floral Arrangements and Birds of Paradise: A Simple and Stunning Arrangement

 

Cuisinart Smart Stick Brushed Chrome 200 Watt Hand Blender for $28.90Product Details

 

 

 

 

When I look in the mirror, I must thank my mother

My mother is my role model, my mentor and my cheerleader throughout the twists and turns on my path through life.  As the first Mother’s Day of my new blog approaches, I would like to thank her.  So much of who I am is because of my mother and all that she has instilled in me.

 
My mother taught me to say “Thank you.  I appreciate it” 
Growing up, my mother expected us to be appreciative.  When someone would do something for us, my mother would stand by and  wait until we said “thank you”.  Then, she would prompt the next line by saying “I aaaa…” until we would volunteer “I appreciate it”. When Kaitlyn, my eldest daughter, was little, she once thanked someone by saying “thank you”.  The “thank you” activated the little child in me and I prompted, “I aaaa”.  To which little Kaitlyn completed the sentence..”I aaa big girl!”
 

My mother is my role model in tenacity
My mother decided to attend college when I was in fourth grade.  Attending college for a woman with four little kids was quite a feat, especially because my mother had never taken an academic program in high school.  She was missing the basics of mathematics and writing skills.  I remember tutoring my mother in algebra and helping her complete her college essays.  It took my mother 8 years to earn her Bachelors degree and another 6 years to complete law school. Her J.D. took her 14 years in total, but she never gave up. Her vibrant law practice today is a product of her hard work and tenacity.

My mother taught me about being creative
My mother worked as a teacher while attending university.  She took us to college with her in the evenings, buying my younger brother candy bars in the bookstore in exchange for a guarantee from him that he would not disturb her during class.  That bribery worked…most of the time.

My mother taught me about feeling rich, even when we had very little
My mother was always an excellent money manager.  She managed to save money (and interest in those days was 10%), even while working, raising her children, supporting my father in kollel (full-time Torah study) and attending college.  We were the best dressed kids in town, because my mother knew where to procure the best hand-me-downs. We thought that everyone ate scrambled eggs and cereal for dinner.  It saved us loads of money and we grew up just fine.

My mother taught me to stop, smell, and plant the roses
My mother’s green thumb is legendary.  Her friends would give her small cuttings of their indoor plants and she would raise those cuttings until they were six feet tall.  We always had the most lovely garden with roses, vegetables and beautiful shrubs.  My mother even inspired the local nursery to donate shrubs and trees to beautify our apartment complex. She was fascinated by the healthy effects of oxygen-Co2 exchange that plants offer and she definitely instilled in me a great love of plants and flowers.

My mother taught me to upcycle, even when it was embarrassing to reuse.
I remember my mother taking used wrapping paper and ribbon, folding them neatly and saving them for the next gift she wrapped.  My mother still takes the paper napkins, sugar and Splenda packets home from a restaurant meal.  She recycles glass pickle jars for her fruit compote.  We used newspapers as placemats at the supper table and I was horrified. Today, her reusing strategies have formed the basis for my upcycling strategies and designs.

My mother is my biggest cheer leader
In high school, I was asked to compete for my school and my county in a state-wide Ohio science competition.  I scored third.  My mother told all of our friends and relatives that I was the winner and I was mortified when gifts, cards and phone calls streamed in from so many of the people we knew. I had not even told my mother that I had placed in the competition.  You see, my mother was not stretching the truth. She really believed that I was her winner. The self-esteem that comes from a parent believing in you that way is a lifelong gift.

My mother is my toughest and gentlest critic
Not much goes by my mother.  When she has what to say, she lets me know.  Since it comes with the understanding that I am her winner, I know that I have to pay attention.

My mother taught me about creating peace, even when it hurts
My mother has worked hard to foster peace, even with people who have hurt her.  It is one the things that I most respect and appreciate in her.  She has sacrificed so much for peace and it is one of my core values because of her.

My mother taught me about connecting with our Creator, in good times and especially in challenging times
My mother is a woman of great emunah (faith).  She has taught me about the power of personal tefilla (prayer), both from the siddur (Jewish prayer book) and spontaneously from the heart.   My mother is a criminal lawyer who often compares the courtroom in this world to the heavenly court that will greet us in the next world.  She utters a spontaneous prayer before going into her court cases and davens (prays) with great kavana (concentration) for herself, her family and those who need tefillos (prayers).  I feel that her tefillos are powerful because of her intense belief and confidence that her prayers will be answered.     My mother expresses constant gratitude to G-d for all that she has and for everything that is good and beautiful in our world.

When I look in the mirror, I see someone who has been raised by my mother, but has much still to learn and emulate.

Thanks, Mom, for all that you are and all that you do. 

Happy Mother’s Day!

 

“Love Your Neighbor as Yourself”: Inspiration from my return flight from Israel

I fly long-haul flights often enough to cringe when I contemplate the discomfort, dysfunctionality and sheer exhaustion of being in the air with so many other people in such close proximity.  I shudder when I think of the passengers who are rude and inconsiderate and the all-too-often “I’m in it for myself” attitude of those flying with 200+ strange cabin-mates for all those hours.

I expected the flight back from Israel this past week to be no different.   (more…)

Deliciously Simple Onion and Garlic Rolls

These onion and  garlic rolls are simple to prepare and delicious.  When I was first married, I prepared these onion/garlic rolls regularly.  Since the total rising time is less than two hours, I found that I was able to start these after work on Friday and still have them ready for Shabbos.

onion garlic rolls up front

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Pretzel Challah: Crusty and Salted

pretzel challah rolls

One challah recipe would never suffice in a family with many types of palates and personalities.   This pretzel challah recipe is unique, delicious and oh, so reminiscent of hot pretzels that you may just want to serve it with mustard.

Our youngest daughter, Davida, decided to try a new pretzel challah recipe. We were all skeptical, but it turned out to be delicious. This challah has a crusty, salty outside and a deliciously doughy inside. It is best enjoyed hot within 24 hours of baking. Unlike most challah recipes, it is not suitable for freezing.

She found the basic recipe in the Kosher by Design: Teens and 20-Somethings cookbook We made some minor changes and simplifications.

 

INGREDIENTS FOR EACH KITCHEN AID BOWL
(I use two bowls for a total of  five pounds of flour)

1 pkg  or 2 tablespoons yeast
2 1/2 cup warm water
1 tablespoon sugar

1 1/2 teaspoons kosher salt
1/4 cup oil
3 tablespoons sugar
2 1/2 pounds (6 cups) of bread or high-gluten flour

8 cups room-temperature water
2/3 cup baking soda
kosher salt or everything mix (see notes)
optional egg wash (a bit of egg mixed with a few drops of warm water)
sesame and  poppy seeds (optional)

INSTRUCTIONS (more…)

Simple and Delicious Challah to Wow your Shabbos Guests

I recently hosted a few boys for a friend’s son’s  Bar Mitzvah.  As a token of appreciation for hosting these teenage boys, my friend sent over some delicious baked goods and the most delicious challah ever. This challah was everything that one can imagine a challah to be.  It was beautiful.  It was moist.  It was just perfect.
zahtz challah
I asked her for the recipe and she gave it to me.  It may just become my new simply the best challah recipe!

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Ciabatta Challah: a Simple No-Knead Solution

In case you haven’t noticed, our family table accommodates many different personalities and food choices.  Among us, we have meat lovers and vegetarians, those with simpler palates and those with more adventurous palates.  Of course, our taste in challah varies, as well.

We have some who love the sweet refined taste of a traditional challah and those who opt for a more rustic ciabatta type of challah.  The hallmark of this delicious ciabatta bread is the crusty exterior with large air pocket holes on the inside.  This recipe will truly wow you for its simplicity and deliciousness.  The most important and valued ingredient in this recipe is time as it requires slow overnight rising of at least 12 hours.

ciabatta cut in slices

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DIY Everything Mix Topping: Perfect for Breadsticks and Challah

Now that Pesach (Passover) is behind us and chometz (leavened food items) are back on the menu, I would like to highlight a week of challah and bread-related recipes.  Over the next few days we will count down to our first Shabbos after  Pesach with challah.

Many people who don’t ordinarily prepare home-baked challah choose to bake  Schlissel (key) Challah for the first Shabbos after Pesach in merit for a financially successful year. They either bake the challah in the shape of a key or insert a foil-wrapped house key into the center of one challah.

I posted my own go-to challah recipe Simply the Best Challah Recipe…ever! several months ago.  Yesterday, I posted the special blessings to say when preparing the challah: Divine Challah: Blessings to Nourish the Soul.  Today, I will help you prepare a simple everything topping for your favorite bread or challah recipe.

As you can imagine, we are not a plain vanilla type of family.  We like our food  with loads of flavor and personality.  When we order bagels, of course, we tend to order the everything bagels, the ones with all the toppings.  We love that everything topping sprinkled on all types of baked items, like challah, breadsticks and even savory puffed pastry items like deli roll.

In a comment from Simply the Best Challah Recipe…ever!, my aunt posted her everything topping recipe.  Tante Sari explained that she prepares this topping in batches and stores it in a spice jar with a shaker top.  That way, when she bakes her challah, it is readily available.

everything topping in salt cellar

Of course, you can purchase an everything mix topping in many specialty stores.  The advantage of making this one yourself is that it is more cost-effective and you can tailor the proportions yourself.

Here is Tante Sari’s everything topping: (more…)

Divine Challah: Blessings to Nourish the Soul

Bread is considered a staple of the human diet, a true symbol of our material existence. There is something about the preparation and aroma of bread that is heavenly.  To bridge the gap between the material and spiritual worlds,  when preparing bread, we are commanded to set aside a piece for G-d.   The Torah (Numbers 15:17-21) says: “…It shall be that when you eat the bread of the land, you shall set aside a portion [of dough] for God.”

Challah is what we call the special piece of bread that we set aside when we prepare bread dough. It is the same name that we give to our  Shabbos bread.  The word challah is derived from the word chol,  meaning ordinary.  God expects us to take the most ordinary staple and use it to nourish both our body and soul.

It is precisely for that reason that we are commanded to set aside a piece of our bread dough for G-d when we prepare a minimum of five pounds of bread.

After the dough has risen and before forming it into loaves or rolls, place all the dough in front of you and say 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.

 

Separate a walnut-size piece of challah.  You may now add a personal prayer in whatever language you prefer.

Keep the blessed piece of challah separate from the rest of the dough and  either wrap it in two layers and carefully discard or wrap in foil and bake separately until charred, then discard.

Simple Celery and Mushroom Crockpot Soup

My kids have been getting tired of all the pureed soups that I have been preparing over the past few months.   I have decided to surprise them with a vegetable soup that is not pureed, so that they can enjoy all the different textures of the vegetables.

mushroom celery soup

Here is the simple, delicious and low carb recipe, suitable for Passover:

 

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Crockpot Orange Root Vegetable Soup

orange soup before cooking in crockpot

This is one of the simplest soups to prepare and it is a favorite soup classic at my dinner table.   It is easily adaptable to any combination of orange vegetables, but the key is the seasoning.  It has a unique flavor, thanks to the combination of sweet and savory ingredients.

 

INGREDIENTS

4 sweet potatoes, scrubbed
1-2 whole onions, scrubbed
1 pound of carrots, peeled
1 whole butternut or acorn squash (optional)

2 teaspoons salt
1 teaspoon minced garlic or garlic powder
1 teaspoon powdered or freshly grated ginger
1 teaspoon black pepper
dash of cinnamon

 

DIRECTIONS

Scrub and rinse unpeeled sweet potatoes and squash.  Place whole sweet potatoes, onion, peeled carrots and halved squash cut-side down on a greased or parchment-lined baking sheet. Bake at 425 degrees F.

Remove carrots after 20 minutes.  Bake sweet potatoes, onion and squash for an additional 40 minutes or until soft.  Once cool, remove peels of onion, sweet potatoes and squash. Carefully remove squash seeds.  Discard seeds or clean and toast for use as a soup garnish.

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Pizza Potatoes

One of the simplest and most satisfying Erev Pesach (Pesach eve)  and Chol Hamoed (middle days of Passover) meals for the kids has been pizza potatoes.  It is gluten-free and it is not one of those menu items that we prepare often during the year when we have pasta and pizza available to us.  But it is a simple and filling dairy dish, perfect for Pesach (Passover).  The kids look forward to Pesach pizza potatoes throughout the year.

 

INGREDIENTS

whole potatoes
your favorite pizza sauce
shredded cheese

 

DIRECTIONS

Preheat oven to 425 degrees F.

Bake potatoes in oven for 40-60 minutes. Slice potato in half lengthwise and spread sauce and cheese on each half.

pizza potatoes uncooked

Bake for 15 minutes more, until cheese is melted and bubbly.

 

pizza potatoes

VARIATIONS

Try using different types of potatoes and even sweet potatoes.

Add your favorite pizza toppings like peppers, onions, mushrooms, scallions, chives, fresh mozzarella and basil.

Enjoy!

 

Simple Greek Salad

One of our mainstays for Chol Hamoed Pesach is Greek Salad. I usually serve the olives on the side, since I have olive-lovers and olive-haters among my crew. It really is a main dish salad, very nutritious and filling.  Best of all, it is simple to make.

 

greek salad

INGREDIENTS
1-2 small cucumbers, scrubbed and sliced
1 colored pepper, diced
1 pint grape tomatoes and/or 1 large tomato, halved or diced
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, crumbled
1/2 cup pitted olives (optional)

DRESSING
1-2 cups shredded romaine lettuce
1-2 cloves minced garlic or garlic pepper
1 teaspoon dried oregano (optional)
1/4 cup cider or wine vinegar or lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Whisk or shake the dressing ingredients. Pour the dressing over the vegetables. Add the feta and olives and toss lightly.