Cauliflower/ Broccoli  and Mushroom Quiche

This is great with leftover steamed or frozen cauliflower or broccoli. I use fresh mushrooms but in a pinch, canned mushrooms can be used.

Ingredients 

2 tablespoons oil

1/2 cup of mayonnaise 

1 tablespoon flour/potato starch/tapioca flour

4 eggs

Salt, pepper, onion powder to taste, paprika to sprinkle on top.

1/2 cup water or broth

8 oz mushrooms 

16 oz frozen or fresh cauliflower or broccoli 

Instructions 

Place vegetables in a greased 9×13 pan. Whisk together oil, eggs, mayonnaise, water, spices. Adjust seasonings and pour over vegetables. Sprinkle paprika on top for color.

Bake at 350*F oven for approximately 40 minutes or until set.

This recipe is very flexible. I made it unexpectedly today, as I found leftover broccoli that I wanted to use up. 

Changes:

I ran out of onion powder, so I used garlic powder and garlic salt. 

And, I didn’t have any mushrooms so, it is just a broccoli quiche.

I also didn’t use paprika. Since broccoli is green, I didn’t think it needed the extra color.

Here are the before and after pictures:

   
 
Enjoy!

Curried Lentils and Vegetables 

My poor husband is not enjoying his diet change. Deep inside he is a carnivore and now he must eat 1 vegan meal a day.

I love vegan food and this recipe is one of my specialities.

Tonight I made it in the pressure cooker, but, it can also be made in the crockpot or on top of the stove.

It took 45 minutes to make, from beginning to end, including peeling and chopping the vegetables.

Ingredients 

1 1/2 cups baby carrots ( I used regular carrots cut to the same size since baby carrots around me tend to look great and taste terrible)

1 cup celery, thinly sliced

1 small onion, chopped 

2 medium yams, peeled and cubed

2 cups dried lentils 

2 teaspoons oil

1 clove garlic, crushed 

1 tablespoon curry powder (I used homemade which makes a huge difference in taste!)

1 tablespoon cumin 

1/2 teaspoon salt

1teaspoon minced fresh ginger

6 cups water(if using pressure cooker)

zest from 1 lemon

1 bag frozen peas

Optional: scallions chopped, yogurt, fresh cilantro when serving

Instructions 

Heat oil in pot and add curry powder, cumin, salt, pepper, garlic and ginger. Toast spices until fragrant.

Add vegetables, lentils, lemon zest and water.

Seal pot and cook 8 minutes to pressure.

Break seal under cold water, add frozen peas and adjust seasoning.

In crockpot, cook on low for 6 hours and then add peas and adjust seasonings.

Here are the before and after pictures:

   

Bon appetite!  

Saltine Cookies

I got this recipe from my friend Tamar.  I made them for the Kiddush and served them again today.

These cookies are a hit every time

InstructIons and Ingredients

Take a cookie sheet and line it with foil.

Fit crackers next to each other on the cookie sheet.

Melt 1 1/2 sticks of margarine with 1/2 cup sugar.

Pour over saltine crackers carefully in order to cover the rackets as much as possible.

Bake in 350*F oven until slightly golden. This should be about 15 minutes. Be careful not to burn then by over cooking.

Sprinkle 12 oz. chocolate chips while warm over the crackers and when the chocolate has melted, smooth over the crackers.

Sprinkle with chopped nuts or shredded coconut.

Press the nuts or coconuts to hold them.

Put in fridge to chill and harden. 

Lift up from foil and break into smaller pieces.

Enjoy!

  

Challah Challenge Taste Test

I wanted share the out come of the handmade versus bread machine made challah.

I am happy to say that my husband could not tell the difference between the two.

The machine made dough had more time to rise, so it was slightly fluffier. 

But, when I asked him which one he thought was from the machine or by hand, he couldn’t tell which was which.  Good sign!

When pressed for time, I have in the past put the loaves in a cold oven. Then I turn the oven on and as the oven comes to temperature, the bread rises more quickly.

So, it depends on your particular circumstances whether it is easier to make the dough in a bread machine on a timer, or, to make it by hand.

My personal “secret” to making challah is to pray while I kneed and then braid the dough into loaves. I am convinced that food tastes better when we elevate the mundane and infuse our actions with sanctity.

Challah Challenges

I decided to investigate which way of making challah is the easiest for someone who is time challenged.

Usually, I make the dough in my bread machine and set the timer to be done when I get home from work.

After that, I braid the dough, let it rise and bake it in a 425*F oven.

When I want to make more than one batch, I use my food processor, as it is easy to make several batches quickly.

Aidel, however, said that cleaning up is easier if you make the dough by hand.

So, today I made challah in the bread machine and by hand.

It is too soon to tell if there is any difference in taste. And, I did not find it easier to wash the bowl when making by hand over the loaf pan in the bread machine. It is definitely easier to clean either of them compared to the food processor.

So, I think I like my bread machine. For me, it is the fastest and easiest method for small batches of bread, assuming I can predict my timing and I don’t hit any traffic on the way home.

Here is the picture of the dough:

  
Fresh out of the oven:

  

Cookers And Cleaners Are Born — Not Made

I have to share a funny story about my daughter Yaffa.

This morning, I got up early to do my cooking for the Shabbat.

Yaffa came downstairs for breakfast and she was horrified at the mess. 

My kitchen looked like a cyclone hit. But, when you are a cooker, a mess is simply part of the creative process.

Yaffa, shall we say, “wasn’t feeling it.”

So, before she would eat her breakfast, she wiped down her place at the table, put a paper towel down and then she put her food on the table.

I had to laugh!

This proves my theory that cookers and cleaners are born and not made.

She made her father so proud.

Yaffa gave me her recent art project and agreed to let me post a picture of it on the blog. She is vey proud of her creation.

  

 

DIY Kiddush — Potato Kugel

This is the potato kugel recipe that I use. It is slightly different than Lila’s but also always a hit.

Since it does not contain bread or flour, it is gluten free and I make it all year long.

For the Kiddush, we served potato kugel. I made 3 and my friend Lila made 2.

We had almost nothing left over.

Ingredients

10 potatoes (about 5 lbs)
2 onions
7 eggs
2/3 cups oil
1 1/2 tablespoons salt
1 t pepper (or more to taste)

Instructions

Preheat oil in 9X13 pan in a 425*F oven.
Wisk together the eggs, salt and pepper in a bowl.

Peel and chop potatoes and onions and grate in a food processor.

Mix all the ingredients together quickly and pour into pan with preheated oil.

Bake in 425*F oven until done and golden brown.

Enjoy!

Here is the picture:

  

DIY Kiddush: Lila’s Potato Kugel 

For the Kiddush, many of my friends offered to help with the cooking. Below is my friend Lila’s potato kugel recipe. Yaffa and Raizel loved it.

Here it is:

6 large potatoes, peeled 

1 large onion, quartered, 

1 dry or frozen roll, if using frozen,put it in the food processor frozen

3 large eggs, 

1/2 cup oil, 

1 tsp. salt,

1 tsp. baking powder, pepper.
Process till smooth in food processor and bake in a greased 13×9 pan at 375 for 1 hour or until golden brown.

Awesome!

Shabbat For The Time Challenged

no thyme to cook

I am continuing my efforts to perfect my Shabbat preparations for the time challenged.

I was talking to my friend Aidel, who is an early riser like me.

Aidel also used to prepare everything the night before. Then, she would wake up early and do her cooking before she went to work.

She suggested leaving out the night before any pots or special equipment that I plan on using.

What a great idea!

Last week I also realized the importance of preparing and peeling  all the vegetables in advance. Otherwise, I run out of time and some things don’t get done.

In addition, Malka and I were discussing how to find the time to roast vegetables, given that they take so much more time to cook.

In general, I tend to steam, boil or use my pressure cooker for as much as possible rather than roasting.

But, as an experiment, I thought I would try roasting vegetables this week and see how it works.

I prepared butternut squash, parsnips and carrots and cauliflower. I put them in an aluminum pan, spiced and ready to go. Tomorrow I will put them in the oven as soon as I start to cook, and hopefully they will be done in no more than 1 1/2 hours.

I also prepared a meatloaf and a London Broil. I have not yet prepared the chicken cutlets which I plan to grill on top of the stove.

This week I also brought up my bread machine. I left the ingredients and measuring cups out to prepare challah dough in the morning. Using the timer, I will set it so the dough will be done when I get home from work.

This way, as soon as I get home, I braid the dough and bake the loaves in the oven.

This only works during the summer months. During the winter, I guess I would need to investigate baking the challah either Friday morning or during the week. Aidel also recommends not using the bread machine but making the dough by hand to save on cleaning time.

Personally, either way I am still washing a pot, so I am not sure if I will try that.

So, bed time for me. I need to get up to cook tomorrow.