Caramelized onions, tomato, basil and goat cheese make these the perfect appetizer to serve this holiday. I had to resist eating all of them long enough to take the photo!
1 sheet of puff pastry
2 tomatoes diced
1/2 onion diced
1/2 cup of crumbled goat cheese
1/4 cup of fresh basil diced
Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Saute the onions until tender. Add the tomatoes and cook for several minutes. Wet the circles of dough with an egg wash, which is 1 egg + 1 tablespoon of water. Then, place 1 tsp of tomato onion filling in center of each circle. Top with some goat cheese and basil. Pinch the sides together, forming a triangle. You might need to wet it with some of the egg wash to get it to stick. I had to sort of fold the edges over slightly, to keep it from opening up. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy.
These chocolate and raspberry filled pastries are decadent! The first time I baked them, the raspberry juices leaking out during the baking process leaving them to resemble bleeding hearts. (Which worked for me since my fam and I dressed up as pirates for Purim!) This year I dusted the raspberries in some flour before placing them in the chocolate, and they did not leak. Either way, they taste divine!
1 sheet of puff pastry
1 cup of raspberries
1 cup of chocolate chips
Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Wet the dough with some water, then place 1 tsp. of chocolate sauce in the center of each circle. Place 1 or 2 raspberries on top of chocolate then pinch the side of the dough together forming a triangle. If you have trouble getting it to stick, wet it with more water. This will help it stick together. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy. Melt the chocolate chips and drizzle over hamentashen. These taste great once cooled off and given the chance to slightly harden, otherwise it’s a gooey mess!
This Cake is amazing. It’s moist and fluffy with a rich cinnamon flavor that almost makes you forget there are actual zucchini’s shredded in here! My toddler is crazy about it. He loves eating it and calls it mommy cake. (Maybe since I am the one who bakes it? More likely because I am always stealing bites from the pan!)
This recipe can be served as muffins, as a side dish in a loaf pan or for dessert in a bundt pan.
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/4 tsp. baking powder
2 cups sugar
1 cup canola oil
3 eggs (or 1 cup egg beaters)
1 Tbsp. vanilla
2 cups grated zucchini (3 small or 2 medium zucchini peeled) – BUT, YOU DON’T HAVE TO PEEL THEM – TASTES GREAT EITHER WAY.
Blend the sugar, oil, eggs, and vanilla together. Ad all the dry ingredients and then add the zucchini last. Mix well.Bake at 350 for 50 minutes in 2 greased 10 ” loaf pans, or bake for longer in one bundt pan.
(Bake it until it is browned on top and a toothpick comes out clean).
1 package of boneless, skinless chicken breasts
olive oil for cooking
1 box (12oz) of egg fettucini
1 package of mushrooms (6oz)
1 cube of Dorot’s frozen Alfredo sauce
1 3/4 cups of soy milk
1 tablespoon corn starch
1 tablespoon cold water
Salt, black pepper, garlic powder and nutmeg to taste
Cook the pasta according to directions on package. While the pasta cooks, cut the chicken breasts into small pieces. Cook the chicken in a pan heated up with some olive oil until no longer pink. Remove from pan and set aside. Cook mushrooms in same pan, adding some olive oil if needed. Once mushrooms are tender, remove from pan and set aside. Add the soy milk to the pan and the frozen cube of sauce. Melt the Alfredo cube in the soy milk. Season with salt, black pepper, garlic powder and nutmeg. Combine 1 tablespoon corn starch with 1 tablespoon cold water until smooth. Slowly add it to the sauce mixture until blended, stirring constantly. Bring to a boil and allow to boil for a minute. Once the sauce has thickened, add the pasta to the sauce with the chicken and mushrooms and stir together combining all the ingredients to the sauce is mixed in well.
1 head of cauliflower
1 tablespoon olive oil
1/4 tsp. ginger
1/4 tsp. turmeric
Chop up cauliflower into pieces and wash and clean. Dry off with paper towels then place in a mixing bow. Add the olive oil and spices and mix well so it’s all combined. Then lay out in a large baking pan and place in oven on 450′. Roast for 15 minutes before turning the cauliflower over and continue roasting for another 15 – 20 minutes until tender.
My friend Chaya Mink is a wonderful cook. She enjoys a good meal as much as I do, which means when we get together it’s all about eating good grub. She recently had me over for a dinner party and served this salad. It’s a great winter salad featuring some of my favorite ingredients, avocado, mushrooms and quinoa!
1 cup of uncooked quinoa
2 cups of vegetable broth or water
1 package of mushrooms, wiped clean and sliced
1 tablespoon margarine
1 teaspoon soy sauce
1 box of cherry tomatoes, cut it half
1 head of lettuce cut up(or pre cut bag, I used a blend of radicchio lettuce)
2 avocados, diced
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Place the quinoa and broth in a pot. Bring to a boil then simmer until liquid is absorbed. Meanwhile, saute the sliced mushrooms in the margarine until tender. Add the soy sauce to the mushrooms and continue to cook until soft. Place the lettuce in a large serving bowl. Add the tomatoes and diced avocado, cooked mushrooms and prepared quinoa. Combine the balsamic vinegar and brown sugar in a small container with a lid and shake well. Dress salad before serving.