Monday, November 21, 2011

A simple side...

You are probably busy preparing your Thanksgiving menu. I know I am. Either you are hosting or attending, but most likely (if you are reading this!!) you are going to be cooking one thing or lots of things. Your table will be full of fabulous side dishes like stuffing (see my cornbread/leek recipe!), sweet potatoes, mashed potatoes, or green bean casserole. Here's the story-hubby and I both HATE mushrooms. But, don't tell our kids, because somehow Mimi has managed to get them to try them and eat them and love them! So all those green bean casseroles with saucy looking mushrooms and mushy looking fried things on top just never got an invitation to our table. So I have found many other yummy ways to invite our green friends-sauteed green beans, broccoli kugel, grilled zucchini, stir-fried asparagus, should I go on? A newer favorite of mine is this brussel sprouts recipe, made awesome with agave and soy and balsamic. I originally found it on a vegan blog called Almond and Agave, then of course I tweaked it until it felt just right! Again, super easy, healthy and of course, delish! This will be my green side dish this year, let me know if it gets an invitation to yours too!

INGREDIENTS


40 brussel sprouts (the recipe isn't a science-this is about 2 lbs, or 2 bags from Trader Joe's-can be doubled or tripled!)
1/4 cup agave nectar, either light or dark
2 tablespoons EVOO
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1-2 teaspoons of freshly ground pepper
canola or vegetable oil for sauteing

DIRECTIONS

  • Gently trim and halve the brussel sprouts, making sure the root end stays intact (the big ones I often quarter and the smaller ones can be left whole)
  • Whisk together the agave, EVOO, vinegar, soy sauce and pepper
  • Add sprouts and toss to coat
  • Marinate in fridge or on counter for at least 15 minutes or up to an hour
  • Heat a large pan or electric skillet to medium high and add canola oil
  • Place the brussel sprouts face down in the hot oil for a few minutes, then flip and toss so sprouts are browned on both sides, about 5-10 minutes more
  • Drizzle with any extra marinade and finish sauteing. I often make some extra marinade and add toward the end.
  • These are delicious!!
Eat and enjoy! Happy Turkey Day!




Thursday, November 17, 2011

Stuffed from stuffing!!!!

  • Stuffing is the non-Jewish equivalent to brisket, kugel or latkes. You are laughing but agreeing, right? Doesn't everyone try to convince you that their stuffing is the best?? It was their mom's or grandma's or mother-in-law's and it could have mushrooms or sausage or herbs but for sure it will be your favorite....so they say!!! Well, the deal here is that my mom was not born in America and grew up in a house with Polish/Israeli parents who celebrated Thanksgiving with their other Polish/Russian/Hungarian/Israeli friends who still made cholent and peirogi on Thanksgiving-there was no family favorite recipe for stuffing!!!! A few years ago my mom and I found this recipe and tried it and tweaked it and twisted it and tasted it and...LOVED it! You can either bake it in a casserole and serve as a typical side dish, or you can go for the unusual and stuff it in a boneless, butterflied turkey breast. Both ways it is delicious and a great stuffing recipe if you don't have that family favorite!!

  • INGREDIENTS
  • 4 whole leeks, white part only, roots trimmed and cut into rings
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Leaves from 2 fresh thyme sprigs (in case you don't know, you hold the sprig by the end and gently pull the little leaves off backward)
  • Kosher salt and black pepper, to taste
  • 4 cups crumbled cornbread (you can bake your own from scratch, use Trader Joe's or Marie Callendar's mix for semi-homemade or totally go store-bought...the recipe works any which way!)
  • 1 cup chicken stock or boxed chicken broth
DIRECTIONS
Fill a large bowl with water and add the leeks, then swish them around with your hands to get the sand out from in between the layers. The leeks will rise and the dirt and sand will sink! Then strain them and rinse again.  In a large saute pan over medium heat, add 1 tablespoon each of the butter and the EVOO. Add the leeks, the thyme leaves, salt and pepper and cook for about 10 minutes, stirring every few minutes until the leeks are softened but not colored. Remove the leeks from heat to cool.
In a large bowl combine the leeks, crumbled cornbread, and chicken stock.  Season the mixture with salt and pepper.
Turn stuffing into a buttered casserole dish and bake at 400 degrees F. If you are going to stuff the turkey breast, open it up like a book, place stuffing inside (not all of it), close the "flaps", then roll it up and secure with a few pieces of kitchen twine. Then melt remaining butter and EVOO and brown turkey breast on both sides before baking in oven for 40-50 minutes, using a meat thermometer to check for doneness. 
I hope this part didn't lose you, it just sounds tricky!!!!!
Eat, enjoy and HAPPY THANKSGIVING!! Hope this makes it into your file of family favorites-it's definitely in mine!!

Tuesday, November 8, 2011

Perfectly Pumpkiny!!

I LOVE to bake-alone, with kids, with kids' friends, any which way you please. I like to bake so much that I may have spoiled my kids forever from enjoying store-bought muffins (although Corner Bakery blueberry is a favorite treat of theirs!), so I try to always have a batch on hand for a quick breakfast, an after-school snack or a sweet treat. 


Banana and pumpkin are the family faves, and it truly takes just 5 minutes to whip up a batch and throw in the oven while I am getting dinner ready. Sometimes I will bake a double batch so I can freeze them for the days that are just too crazy to get out the mixing bowl. I have shared one of my yummy banana bread recipes with you, which can also be adapted for making pumpkin bread/muffins. Recently, however, I came across a recipe online at www.healthy-diet-mom.com that I tweaked and changed until we got it just right, and it's a keeper and a sharer! 


This recipe can be mixed by hand, a huge time-saver, and makes equally delicious mini muffins as it does regular size. Try it and let me know how easy YOU think it is and how yummy your KIDS think they are!


INGREDIENTS

1 ½ cups white whole wheat flour (I use the King Arthur's, Bobs Red Mill or Trader Joe's, but you can use any kind of flour you have on hand, I just like the fiber & nuttiness of these)
1 teaspoon baking powder
1 15 ounce can pumpkin puree (again, make sure it's not pumpkin pie filling-I use organic pumpkin unless Libby's is on sale :)
1/3 cup canola oil (you can sub applesauce for this but they will be wetter and not puff as much)
large eggs
1 1/2 teaspoons pumpkin-pie spice
1/3 cup white sugar
1/3 cup brown sugar (you can use all of one kind or increase amounts if you like them sweeter)
½ teaspoon baking soda
½ teaspoon salt

Topping:
1 tsp cinnamon
1 tablespoon granulated white sugar

DIRECTIONS

  • Put oven rack in middle position & preheat oven to 350F. 
  • Put liners in muffin tins or spray with non-stick cooking spray or baking spray.
  • Whisk together flour and baking powder in a small bowl, and set aside. 
  • Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugars, baking soda, and salt in a big mixing bowl until smooth, then add in flour mixture and mix until just combined.
  • Stir together topping ingredients in the small bowl that you used for the flour mixture, and set aside.
  • Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. 
  • Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25-30 minutes for regular muffins, 12-15 minutes for mini-muffins. (Remember baking times depend on your oven, altitude, humidity etc so check for doneness on the earlier side and give extra time if needed.)
  • Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
  • Store for up to 5 days in airtight container or Ziploc bag, or freeze and take out as you need.
Eat and enjoy!

Halloween meets Thanksgiving!

While my intentions have been good and my kitchen has been busy, my time to share recipes has been too little lately, so here is my attempt to make up to you and share some seasonal favorites!


We know turkey and pumpkin are agreeably seasonal favorites, and there are also few things more comforting than a warm bowl of yummy chili! Well, here you go-all in one! I found this recipe originally on the Whole Foods website, and then I adapted the ingredients and seasonings to make it perfectly delicious! It may sound strange, I know, and it did to me at first-but you don't taste pumpkin the way you may be thinking, and the flavors all truly compliment each other wonderfully!


Give it a try and let me know how yummy your family thinks it is-mine loves it!!

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, grated with a microplane or finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can petite diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée (make sure it's not pumpkin pie filling!)
1 cup water
1 tablespoon chili powder
1 tablespoon ground cumin
onion and garlic powder to taste
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained

Directions

  • Heat oil in a large pot over medium high heat. 
  • Add onion, bell pepper, jalapeño and saute until soft and translucent, stirring frequently, about 5-10 minutes. 
  • Add garlic and cook for 2 minutes, stirring so doesn't burn.
  • Add turkey and cook until browned, while breaking the meat with your wooden spoon into fine crumbles.
  • Add tomatoes, pumpkin, water, chili powder, cumin, garlic powder, onion powder, salt and pepper and bring to a boil. 
  • Reduce heat to medium low and add beans. 
  • Cover and simmer, stirring occasionally, for 30-45 more minutes. Taste and check for seasonings, you may like to add more cumin or chili powder.
  • Ladle chili into bowls and serve with toppings such as cheese, sour cream, or crushed corn chips.
Eat and enjoy!!!

Saturday, October 8, 2011

The Apple Doesn't Fall Far

I know, I should have shared this recipe a few weeks ago to be used during your holiday meals....but you will forgive me when you make it. You still have Sukkot, Thanksgiving, Hanukkah, Christmas-plenty of time to try out this recipe! My dear friend Melissa shared this with me years ago and we both make it religiously during the Jewish holidays, calling each other and saying "Did you make it yet?" It is one of those earthy, homemade apple cakes that (most) people really love every time it is served! It's SUPER easy, despite not being perhaps the healthiest recipe that I share. I have not played around yet with this one-if you decide to please update me so I can try it your way!

2 cups sugar
1 1/2 cups vegetable/canola oil (or 1 cup oil and 1/2 cup applesauce-this I have done!)
3 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour or white whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 cups peeled and chopped apples
1/2 cup walnuts, optional


  • Preheat oven to 350 degrees F
  • Combine oil, sugar and eggs until light and well mixed-I use an electric hand mixer for this recipe
  • Add vanilla and mix
  • Sift together dry ingredients and add to wet mixture
  • NOTE-the batter will be VERY thick at this point! Add the apples and mix well by hand with a spatula or wooden spoon. Add nuts if you are using.
  • Spray a bundt pan or 9 x 13 cake pan with non-stick cooking spray and spread batter in pan
  • Bake for 65-75 minutes, depending on your oven. Check for doneness with a toothpick or knife after 65 minutes.
  • Cool in pan on rack for about 45 minutes then turn onto plate and ENJOY!

Wednesday, October 5, 2011

The Last Supper

For the one of you that has been waiting daily for a post, I am sorry that it has been too long since I have shared a yummy recipe. It has been a busy few weeks with a birthday and a new year. And, the loss of our beloved family pet, Matzah. He was 15 years old and we loved him for most of his life, since he was 6 months old. He was the perfect dog-he didn't yip, or jump, or bite, or bark. He did love to eat though, and people-food at that.  Brisket was his favorite-he told me once or twice!! I am sure you have had many yummy briskets in your tummy, but I will share Matzah's favorite with you and you can let me know. It also happens to be the fave among family or friends, and I really do promise that it is as easy as it looks! I made my brisket for the 2nd night of Rosh Hashana for 20 family and friends, but more importantly it was his last supper.  Since we knew we were putting him to sleep the next morning (insert sad sigh), we had to laugh in order to not cry, so we jokingly and lovingly called that dinner his "Last Supper." I fed him brisket and chopped liver off my silver fork into his mouth, and let him eat to his heart's content. Remember he could not see or hear at this point, nor could he walk outside to go to the bathroom...but he could eat, and that he did. I hope he enjoyed every last bite, just as much as I enjoyed living with him since March of 1997. I hope he is running free and eating as much chicken as he can find, playing with Brandy and Shadow and smiling down on us. Matzah, this brisket is for you!

3-5 pound first-cut brisket (double or adjust accordingly), any size brisket can be used
1 packet Lipton onion soup mix
1 cup Manischewitz Concord Grape wine
1 cup water
1 onion, sliced or chopped
1 cup Char-B-Q BBQ sauce (available at any kosher market) or BBQ sauce of your choice


  • Preheat oven to 350 degrees F and take out top rack so middle rack is centered in oven
  • Slice onion and place at bottom of heavy pot or disposable tinfoil baking dish
  • Place brisket on top of onions, fat side up, and poke holes in fat with sharp knife (this allows fat and flavor to drain through meat and into gravy, flavoring brisket but allowing you to remove most of this fat)
  • Sprinkle onion soup on top and add the BBQ sauce, spread over top
  • Pour the wine and water over top and around the roast
  • Cover tightly with foil and use lid if your baking dish has one
  • Bake for 3- 3 1/2 hours at 350
  • Remove from oven and leave covered for a while until cool
  • At this point you can slice fat off and carve, or refrigerate for a day and then slice when cold and reheat in gravy (both ways work equally great! NOTE:when cold you can remove more fat)
  • Serve with gravy and ENJOY!

Saturday, September 24, 2011

Grandma Ethel's Sour Cream Coffee Cake

So now that I have been thinking about dessert, I had to share a family favorite with you! My Grandma Ethel was a wonderful cook, though it was her sister Aunt Shirley who was the baker. You knew you were in for a real treat if you were A) invited over to bake challah with her or B) were the recipient of one of her famous shoeboxes filled with her treats. My favorite was her chocolate chip cookies. Though one was baker and one was cook, my grandma took the cake with her sour cream coffee cake, no matter how hard Shirley tried! Funny enough, it's a super easy recipe and comes out great every time. Serve this for breakfast, for brunch, or for dessert with your coffee. Any which way you serve it, it will be a delicious hit!

Disclaimer: Some of my yummies I try my BEST to make as healthy as possible, and alternate versions of classic recipes come out just as good or better. Then, there are those recipes that are good because they are old and come from a time before low-carb or low-sugar or low-fat or gluten-free or organic or.....this is one of them. Sorry.

Ingredients
1 stick butter (or margarine if making pareve)
1 cup sugar
2 eggs
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream (or sour cream substitute if making pareve)

Filling
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 cup sugar
2 tablespoons butter (or margarine), or as it says in her recipe, "piece of butter"


  • Preheat oven to 350 degrees F
  • Cream butter and sugar until light and fluffy, with hand or electric mixer
  • Add eggs and mix well
  • Sift together dry ingredients and add to batter alternating with the sour cream
  • Pour half the batter into an 8 inch square greased baking dish
  • Add half the topping
  • Add the remaining batter
  • Top with the remaining topping
  • Bake for 45 minutes or until a toothpick comes out clean
  • Let cool in pan for 15 minutes, then cut and serve warm or at room temperature.
It won't last long enough but it will keep covered for 3-4 days. This cake also freezes well if well-wrapped in plastic wrap and foil or freezer safe Ziploc bag.

Enjoy!!

Friday, September 23, 2011

To *** for Carrot Souffle!

If you are like me and are trying to plan your holiday menu(s), you may be running out of options!! Between Rosh Hashana, Breaking the Fast and any Sukkot meals you may be hosting or attending, it's a LOT of cooking!! This carrot souffle was passed down to me by my favorite Auntie Gail though I have adapted it to have less eggs and less sugar, but it is still a hit anytime I make it. It is a side dish, though it truly does taste like a dessert! For any kosher folks this can easily be made pareve margarine or dairy with butter, so it's a great option to add to your menu! This recipe makes just one dish, I always double it either in 2 separate souffle Pyrex dishes or a larger rectangular baking dish. Try it and let me know how yummy your guests think it is!

Souffle
1 pound cooked carrots (you can either use whole peeled carrots or baby carrots), boiled or steamed
3 eggs
1/3 cup sugar
1 teaspoon vanilla extract
1 stick butter or margarine, softened

Topping
1/2 cup chopped walnuts (or pecans)
3 tablespoons brown sugar
2 teaspoons softened butter or margarine


  • Preheat oven to 350 degrees F.
  • Blend cooked carrots in food processor until well mashed
  • Add eggs and blend well
  • Add sugar, vanilla and softened butter and blend well
  • Pour into greased deep Pyrex or souffle dish
  • Bake at 350 degrees for 40 minutes. 
  • While it is baking, mix together ingredients for topping.
  • Sprinkle evenly on top and bake for 5-10 more minutes until puffed and golden. It will fall slightly after coming out of oven-don't panic!!!!
Enjoy!!!!

Tuesday, September 20, 2011

A Sweet New Year

Do you have any recipes in your family that when you hear them mentioned you can see, smell and taste them? Luckily for me, I have many such memories associated with Mimi's cooking, but one in particular is in my mind this time of year. Yes, her matzah ball soup and brisket and chopped liver all come to mind, but none as vividly and almost tangibly as her honey cake. Y'all may think that it's hard to make or you have a better recipe, but don't judge until you make this one, and then come back and tell me I was right-hers is the best (again!)

I hope you try this cake to serve at your holiday table or make it to bring as a hostess gift. It will be gooey and rich and sticky and chewy and sweet, and with all of those adjectives will come simply a wonderful, sweet New Year.  Enjoy!


Dahlia’s Honey Cake

Dry ingredients:

2 cups flour                                                      
1 scant cup sugar                                             
1 teaspoon cinnamon                                            
½ teaspoon nutmeg                                            
¼ teaspoon ginger
pinch cloves
1 teaspoon baking soda
2 teaspoons baking powder                                            

Wet ingredients:

¼ cup vegetable/canola oil                                                      
3 large eggs                                                      
1 tsp. vanilla
8-10 ounces strong, cooled coffee
1 1/2 cup honey

  • Preheat oven to 325 degrees F.
  • Mix dry ingredients in a large bowl.  
  • Mix wet ingredients in a separate bowl.  
  • Add wet ingredients to dry ingredients.  
  • Mix.  
  • Pour into 9x13 inch pan, which has been greased and lined with parchment paper (or line an equivalent-sized disposable tinfoil pan with parchment paper).  
  • Bake for 1 hour.  
  • DO NOT OPEN OVEN DURING BAKING!! 

Enjoy! 

Sunday, September 18, 2011

Granola and then some bars

When I was little I loved the oats and honey ones in the green wrapper. Who didn't? In college I loved the s'mores low-fat ones, of course that was before we knew low carb and we thought low fat was the way to go! Now we know better all around, and I try to have my family eat clean.  In my quest to cut back as much as possible on processed foods, hydrogenated oils, artificial colors and flavors, high fructose corn syrup and all the other yuckies, I came across this delicious recipe. My kids love it, their friends love it, my friends love it, and unfortunately I love it too! It's that good! Make a batch of these homemade granola bars the next time you want to impress your playgroup, bring a snack to a friend's, or pack your kids something healthy in their lunch. They probably won't last long enough to freeze, at least around here they don't, but they do so beautifully wrapped in foil and in a freezer safe bag. I always double the recipe and save a batch for a rainy day. (oh, and save yourself one to enjoy with your coffee... if you have time for coffee... or time to bake!)

  • 2 cups rolled oats (old-fashioned, not instant or steel cut)
  • 1/2 cup packed brown sugar
  • 1/2 cup ground flaxseed meal (or wheat germ)
  • 3/4 teaspoon ground cinnamon
  • 1 cup all-purpose unbleached flour or whole-wheat flour, or half and half
  • 3/4 cup raisins or dried cranberries (optional, though I usually leave out)
  • 3/4 teaspoon salt
  • 1/2 cup honey
  • 1 egg, beaten
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

  • Preheat the oven to 350 degrees and coat a 9x13 inch baking pan with cooking spray.
  • In a large bowl, mix together the oats, brown sugar, flaxseed meal or wheat germ, cinnamon, flour, raisins and salt. Combine all the wet ingredients.  Make a well in the center of the dry ingredients and add the wet mixture.  Mix well using your hands or a wooden spoon.  Pat the mixture evenly into the prepared pan.
  • Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Cool on rack once cut and you can then wrap them individually, or they will keep up to a week in a Ziploc bag or food storage container.
These make a great breakfast on the run or after school snack. When you have a few extra minutes, crumble one over yogurt and add some fresh berries. You won't be able to stop at just one (makes me think that is why there are 2 in those green-wrapped packages....but these are better and healthier and YOURS!)

Enjoy!

Wednesday, September 14, 2011

Double Dipping

There are just some recipes that I can take full credit for either inheriting, creating or adapting and sharing them with you as mine. Then there are just some recipes that are that good just the way they are-coming from someone else! A pretty standard appetizer in my family is spinach dip, and it probably takes the prize for being the most requested at a potluck party.

While delicious, I am really only sharing my slightly adapted version of Marlene Sorosky's Double Onion-Spinach Dip from her Cooking for Entertaining book (page 100.) I leave out the salad dressing mix and I vary between leek soup mix and vegetable soup mix, but the recipe is far too good for her not to get all the credit!! Mimi and I do get the credit, though, for scooping out a big round sourdough loaf which becomes both bowl and dippers for this awesome dip. Throw your favorite raw veggies onto the platter with the bread cubes and it will be an empty one at the end of the party! Mine are jicama, bell peppers, snap peas, baby carrots and broccoli in case you were wondering, but anything tastes good dipped in this.

1 pint (2 cups) sour cream (you can use non-dairy substitute to make this pareve)
2 cups mayonnaise (you can use light, but NOT fat free!)
1 package (2 3/4 oz) dry leek soup or dry vegetable soup mix (Knorr's or other brand)
1 10 oz box of frozen chopped spinach, defrosted and well-drained (I squeeze it out in a clean dish towel which works best but leaves you with a no-longer-clean-dish towel)
1/2 cup chopped parsley
1/2 cup chopped green onions, greens and whites
1 teaspoon dry dill (you can leave this out if you don't have any, or you can use 1 tablespoon fresh dill)
1 teaspoon dry Italian salad dressing mix (Good Seasons or other brand, though I almost never use this!)


  • In a large bowl or food processor combine all ingredients until well blended. 
  • Refrigerate until ready to serve, and will last about 3 days in the fridge.
Sit back and watch it disappear!! This is definitely a keeper, and make sure to watch for double dipping-the kids can't get enough of it either!!! Enjoy!

Monday, September 12, 2011

Holla' for Homemade Challah!

How many Fridays come and go and you say to yourself "Next week, I am going to try making challah from scratch!" This may be you, this may never be you-but this was me! I have fab childhood memories of making challah with my mom, and can close my eyes and still smell the fresh bread as I came in the door on a Friday afternoon.


A few years ago I decided I wanted the noses of my little ones to have the same memories and I set off on an adventure to find the perfect recipe. Week after week I made fresh challah using recipes from the Internet, from friends, and from cookbooks.  We ate white challah and whole wheat challah, challah with sugar and holy bread with honey. There was sesame seed and poppy seed and cinnamon sugar depending on the week-there was even a heavenly chocolate chip challah one week! Sometimes I made it fresh each Friday, and other weeks I defrosted a braid that I had made the week before.  After the taste test journey, the front runner was....from A's Star Wars cookbook! Yes-you read that right-Amidalah Challah was the winner!!! She hung around for a while until a friend gave me the new Blue Ribbon recipe, and after M asked me to share a challah recipe on my new blog I couldn't say no!

The key to homemade challah is to remember it is really very easy, especially with a stand mixer and a dough hook (though I have an awesome, big, challah-making bowl that I often choose to knead by hand in!). It is just time consuming as you have to account for the preparation, the rising and the baking. Please try it even just once, and I can sort of safely promise you that the smell will hook you and have you trying it more than just once!

This recipe makes about 4-5 good size loaves, and while you can easily halve it just NOTE that 3 eggs cannot be halved so I use 2 for half the recipe. Best bet is to make the whole recipe and freeze them wrapped in tinfoil and freezer bags.

4 cups warm water
4 tablespoons yeast
1 cup sugar plus 2 tablespoons
3 eggs (or 2 if halving!)
1 tablespoon salt
1 cup oil
5 lbs flour (unbleached, bread, organic-whatever you prefer to bake with)

  • Combine yeast and warm water and add the 2 tablespoons of sugar. Let sit until you see bubbling-if you don't see this after about 5 minutes it means your yeast is not active and you must start over.
  • Add the remaining ingredients to the yeast mixture, adding flour as you go. You may not need the final cup or two of flour-you want a good consistency that is elastic and smooth but not sticky.
  • At this point you want to knead by hand for 5-10 minutes or use the dough hook in your stand mixer.
  • Cover and let rise for one hour (can be longer if you are like me and make your dough then realize you won't be home for 3 hours!) in a warm place or in your oven (with it turned off!)
  • Divide the dough into 4-5 equal portions, depending on how the dough has risen and the size loaf that you like.
  • Preheat oven to 350 degrees.
  • Braid the challah and let rise for another half hour, covered.
  • Brush tops with a beaten egg and decorate with your favorite-sesame seeds, poppy seeds, cinnamon sugar
  • Bake on a greased (or Silpat) baking sheet at 350 degrees for 30-45 minutes until it is golden brown and sounds hollow when tapped. My oven is a bit off at all times so you will need to check your loaves starting at 30 minutes and go from there.
There you have it M! Let me know if y'all have challah questions! It is really pretty easy, not to mention a good way to relieve your tension if you knead by hand! My kids love coming home from school to fresh challah dough that they can braid and "paint" with egg wash and decorate! Hope yours will too-ENJOY!!!

Saturday, September 10, 2011

Dressing on the side, please

If you are anything like me, most of your salad-ordering since age 13 has ended with "Dressing on the side, please."  After so many years of that, I learned that I actually love salad and don't really need the dressing (exceptions of course; Amy's Grapefruit Salad from Stanley's, fresh table side Caesar dressing at El Cab or the Feast from the East Chinese Chicken Salad dressing-I am sure you have your own exceptions too)! Since not everyone in my house feels the same way about dressing on the side, I started making my own salad dressing years ago that adds delicious flavor to the salad without being too oily, too creamy, too heavy or too much!

The recipe below makes a good amount to dress a salad for 3-4 (1 big head of lettuce with assorted veggies), but you can easily double or triple it for either a bigger salad or to save in the fridge for another day. The dressing keeps about a week, but it won't last that long!

1 lemon's worth of fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons Balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon each salt and pepper, more or less to taste depending on your preference


  • Combine all the ingredients and blend well with a whisk or in a dressing emulsifier (such as the Pampered Chef one which I love! http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=21&words=salad%20dressing
  • Can either be used right away or stored in the fridge until ready to use, up to one week. Toss with salad just before serving.


Hope this helps you leave your dressing-on-the side-days behind just a bit! I often make lunch for a playdate and am always complimented when I make salad dressed like this-now it's your turn!  Fresh, healthy ingredients are important for our bodies and appreciated by our souls.  Enjoy!

Wednesday, September 7, 2011

Quinoa Salad, aka "I'm staying home for lunch today" salad!

Do you ever have those days where you want to grab something quick and healthy for lunch, yet there is nothing ready to go in your fridge? Well, welcome to my life, before I discovered this salad, that is! I try most days to save money by packing a lunchbox as though I was going off to school, or scrounging on leftovers that I  find in the refrigerator. When I come upon a big glass container of this, I get a little too excited (and I must tell you that my girls ask for this by name-"our favorite salad"! 

The best part about this salad is that while I am going to share my exact recipe with you, it is similar to those "everything but the kitchen sink" dishes you often see-you choose your favorite veggies, whatever you want to use up in your fridge, the can of beans you have left in your pantry-you get the idea!! This recipe is very forgiving and only you will know how you like it best-but I promise your quinoa will come out perfect (don't be scared!) and you will enjoy packing this for work, sending it to school with your kids, or digging into the container straight out of your fridge while running your groceries home, taking a quick shower and heading out to carpool on your way to soccer practice.  Oh wait, your days may not be like that-but no matter what you will love this!

2 cups quinoa (I like http://www.bobsredmill.com/organic-quinoa-grain.html, which I buy at Costco)
2 1/2 cups liquid, water or chicken broth (I prefer broth)
1 English cucumber or 4 Persian cucumbers
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1/2 cup chopped scallions, whites and greens
1 can black beans, drained
Juice from 1 lemon
2 Tablespoons extra-virgin olive oil
kosher salt & pepper to taste

  • Combine the quinoa and broth (or water) in a heavy saucepan and cook covered for between 30-35 minutes on medium heat. Remove from heat and let sit covered for an additional 5 minutes-fluff with a fork and set aside to cool.
NOTE: If you are short on time, you can use the quick-cook method. Combine 2 cups quinoa with 3 1/2 cups cold water or broth.  Bring the quinoa to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and fluff with fork.
  • While your quinoa is cooking and cooling, chop all of your veggies into a small dice and combine in a strainer. Sprinkle with a generous palmful of kosher salt and set aside in your sink. After your quinoa is done cooking, rinse the colander with water for a good minute-what this does is helps to preserve the veggies and give them flavor without keeping the added salt-good trick, eh??
  • Combine rinsed and drained veggies with cooled and fluffed quinoa
  • Add the juice of 1 lemon and the olive oil
  • Add the drained black beans
  • Mix well with fork and add salt and pepper to taste
Remember, you may like more oil or lemon or salt then I do, so play around until you get it right-the quinoa salad needs to be your perfect lunch, not mine!! You can add any veggies EXCEPT tomatoes-they add too much liquid and will make the salad soggy. Sometimes I add jicama, carrots, red onion or snow peas-choose anything that your family likes because it will become a favorite quick lunch or room temp side dish for dinner. The next time you see my girls eating with plastic forks out of red Costco cups, you won't have to wonder anymore what they could possibly be shoveling in so fast.

Enjoy!! 

Tuesday, September 6, 2011

Mom's Best Banana Bread

We all think we have the best banana bread recipe, but here's the thing-I really do! My mom, famously known as "Mimi", has been making this recipe (adapted for today's healthier tummies!) since I was a kid. It makes a great loaf, delish breakfast muffins, or a rockin' dessert when you double it, add chocolate chips and dump it in a bundt pan!!!

I promise this will be yummy in your tummy, with the added benefits of less sugar and flaxseed meal!

Preheat oven to 325 degrees; Either coat loaf pan with nonstick cooking spray or line 2 muffin tins with liners (will make 18 muffins)

1/2 cup (1 stick) butter or non-hydrogenated margarine, softened to room temp
3/4 cup sugar
1 teaspoon vanilla
2 eggs
3 ripe bananas, mashed
1/4 cup milk (or buttermilk or greek yogurt or sour cream or anything else white that you want to use up!)
2 cups flour
1/2 cup ground flaxseed meal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

OK, here we go! This can be made in an electric mixer, with a hand mixer, in a food processor, or by hand (my personal fave is with a hand mixer!)


  • Cream butter and sugar
  • Add vanilla and eggs
  • Combine milk with bananas and add to creamed mixture
  • Sift flour, flaxseed meal, salt, baking soda and baking powder
  • Add sifted flour mixture to banana mixture and mix until just combined
  • Stir through with a rubber spatula to make sure all is well combined; at this point you can add chocolate chips or walnuts coated with a bit of flour to prevent sinking to the bottom
  • Pour batter into prepared pan and bake in preheated oven
    • If using a loaf pan, check for doneness after 45 minutes, may take up to 60 minutes depending on your oven
    • If using muffin tins, should be perfectly done at about 18-20 minutes, again depends on your oven
    • If doubling recipe in a bundt pan, will take almost exactly one hour
My yummy is not an exact science-you will need to play around with your oven to find the exact time that works-you want the banana bread perfectly done throughout but not burnt on top! This can be made even yummier by substituting whole wheat flour-make my yummy perfect for your tummies!

Happy baking, and say thanks to Mimi when the loaf has been gobbled up for breakfast spread with natural peanut butter or devoured plain as an after-school snack!!