1 container of extra firm tofu
1 cup of panko crumbs (or bread crumbs)
Remove tofu from container and drain water. Wrap tofu in paper towel and leave on counter to drain for 20 minutes. Pat tofu dry with a paper towel. Slice tofu in half, across the middle to make two thinner pieces. Then cut tofu into french fry sticks. Coat the tofu sticks in egg then dip into crumbs. Place on a lightly greased baking pan (I use cooking oil spray) and bake in oven on 400′ for 20-25 minutes until crispy. Serve with hot dipping sauce.
Hot Dipping Sauce:
1 cup of mayo
1 tsp. sriracha sauce sauce
Blend together. Add more sriracha sauce if desired.
*Tips&Tricks:You can make this dairy by adding grated parmesan to the crumbs and freshly chopped herbs like basil, parsley or cilantro. You can also season the crumbs with salt, pepper, cayenne pepper, chile powder or your favorite seasonings.
This is not a recipe. This is the result of me wanting to score points as wifey by throwing my husband a birthday party and not planning ahead. This is what happens when you have two ingredients and about ten minutes until your guests show up.
1/2 cup of Chocolate Spread (I use this non dairy choco spread)
Let the whipping cream melt then whip it up until nice and fluffy. Add chocolate spread once whipped and mix it together until blended. Scoop into mini cups and drizzle chocolate sauce on top, then add mini chocolate chips.
2 1/2 cups of cooked sushi rice (1 cup uncooked rice)
4 sticks of fake crab
1 cup of panko crumbs or bread crumbs
1 avocado, diced
1 red pepper, diced
1 yellow pepper, diced
2 sheets of Nori (edible seaweed) cut into pieces (you can use kitchen scissors or your hands)
2 tablespoons rice vinegar
Cook sushi rice as directed on box. (rinse off 1 cup of sushi rice, place in pot with 1 1/2 cups of water and bring to boil then simmer until water is absorbed) While the rice cooks, prepare the crispy fake crab. Whisk the egg in a large bowl. Put the panko crumbs or bread crumbs in a large bowl. Dip the fake crab in the egg bowl then dip it in the crumbs bowl. Once fully coated, place on a lightly greased baking sheet. Bake on 350′ for 15-20 minutes until crispy. (you can also fry the fake crab instead of baking it if that’s what you prefer. Just heat up a frying pan with some oil and cook on both sides until crispy. I like to bake vs. fry since it’s more healthy less fatty, but it definitely tastes better fried!) Once the rice is cooked, combine with rice vinegar and mix well. Then add the avocado, peppers and Nori. Cut the cooked crispy crab into pieces and add on top of salad. Serve with ginger, wasabi, soy sauce and spicy mayo.
*Tips&Tricks:You can also use the fake crab nuggets, which are smaller than the sticks. You can simply coat those in the egg and crumbs then bake or fry them and serve them in the salad whole, without cutting them into pieces since they are already small in size.
This is Bella Raksin’s cheesecake recipe. She was my neighbor. My best friend’s mom. A beautiful and graceful woman. An amazing baker. My sister Tova makes this recipe every week for Shabbat breakfast, and now that my son’s favorite food is cheesecake so do I. It’s a quick and basic cheesecake recipe that always hits the spot. In my family we call it “Bella’s Cheesecake”.
12 oz of whipped cream cheese (1 and a half containers if using 8 oz containers)
1/2 cup of sour cream
1/2 cup of sugar
1 tablesspoon vanilla sugar
1 graham cracker crust
Blend the cream cheese, sour cream eggs, sugar, and vanilla together. Pour cheese mixture into crust. Bake on 350′ for an hour. Serve plain with fresh fruit and chocolate sauce on the side, or top with strawberry slices and chocolate spread, or jam heated up and spread on top or caramel sauce. It’s a simple basic recipe that tastes great on it’s own or with whatever topping you are craving at the moment!
~ Recipe submitted by Nina Safar in honor of Bella Raksin
1/2 cup diced red pepper
1/2 cup diced celery
6 sticks of fake crab, diced
1 tsp. dijon mustard
1/2 cup of bread crumbs or panko crumbs plus 1/4 cup set aside
1/4 tsp. salt
1/4 tsp. black pepper
Egg wash (1 egg + 1 tablespoon water mixed together)
Combine red pepper, celery, fake crab, mustard, egg and panko crumbs (or bread crumbs) salt and pepper in a large mixing bowl. Shape into patties. Dip both sides of each crab cake into the bowl of 1/4 cup crumbs that were set aside. Place on a lightly greased baking sheet. Brush with egg wash then bake in oven on 400′ for 10-12 minutes. You can also fry these up by heating up some oil in a frying pan and cooking both sides until crispy. Serve with cilantro lime dipping sauce and fresh cilantro.
Cilantro Lime Dipping Sauce:
1/2 cup of mayo
2 tablespoons chopped cilantro (fresh!)
Juice of 1/2 lime
1/4 tsp. chile powder
Combine above ingredients. Serve on top of each crab cake or on the side for dipping.
*Tips & Tricks: If the batter is too loose and you have trouble keeping it together, you can add 1 tablespoon flour to help bind it. If you are baking them and want it to be super moist, you can add a tablespoon of mayo to the mixture.
I hate baking. Just the idea of making dough from scratch exhausts me. I love eating baked goods though, so every now and then I will shuffle my way into the kitchen and bake me up something sweet and sugary. I used ready made puff pastry dough from the freezer which makes for a flaky thinner crust, if you have the time and want something thick and doughy, this would also work with your fav pastry dough recipe.
1 8oz package of cream cheese
1/3 cup of sugar
1 tsp. of vanilla extract
1 package of puff pastry dough, which includes 2 sheets
You can either combine both sheets to form one long sheet or make two danishes one sheet per danish. Roll sheet out, then combine cream cheese, sugar and vanilla in a large bowl. Mix well. Place in center of sheet leaving room on both sides. (if you are making two danishes, save half of the cheese mixture for the other sheet of dough) You can add toppings of your choice to the cheese, such as fresh fruit like blueberries or chocolate spread. (I made one with cheese and chocolate spread and another with cheese and fresh blueberries) Then cut slits into the dough on either side of the cheese mixture. Starting from one end, crisscross them over the cheese filling creating a braid. Bake on 350′ for 20-25 minutes till slightly golden. Once it has cooled off, drizzle a glaze of confectionery sugar and water over the danish.