Challah (p)

I  used to make this Challah when my children were younger. I found the recipe in my recipe files and very excited to have done so!  This challah recipe to me is the best! Makes to loaves.

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Ingredients:
3 tablespoons dry active yeast
1.5 cups warm water
2 Tablespoons sugar
1/2 Cup honey
1/3 cup olive oil

4 large eggs
3 large egg yolks

7 or 8 cups all purpose or white whole wheat flour
1 Tablespoon kosher salt

Preparation
Combine first 5 ingredients in a bowl with a pour lip and let sit for about 15 minutes for the yeast to start working.

Mix eggs well.

After proofing the yeast mixture, add the eggs to the yeast mixture.

In a food processor combine 7 cups of all purpose or white whole wheat flour with kosher salt. While running in liquid and process until dough leaves the sides and is completely mixed. Add 1/4 cup additional flour as needed.

Place dough a a large bowl, cover with a damp towel, let rest 60 minutes  or until doubled.

Divide dough in half. Make three 12-14 inch ropes and braid.

Line baking sheets with parchment paper. Transfer loaves to sheet. Brush with egg glare (1 large egg beaten with 1 T water. Sprinkle with seeds (poppy or other) as desired. Let rise until puffy, about another 60 minutes.

Heat oven to 400 degrees. Bake 10 mites, reduce heat to 250 and bake until golden 20-25 minutes.

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Banana Walnut Chocolate Chip Muffins (Parve)

photo 2-3The key to  great banana flavor is to wait until your bananas are over ripe. Peel and put in a zip lock bag and freeze. Before baking, remove frozen bananas from freezer and thaw. 3-4 bananas will make 2 cups liquid. Chocolate chips may be replaced with raisins if preferred. I reduced the sugar even more in these since the bananas are naturally sweet.    Makes 14 muffins.

Combine well, these dry ingredients in a large bowl:
3.5  cups white whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
3 Tablespoons Stevia
1 cup crushed walnuts
1 cup chocolate chips (non dairy, if making muffins parve)

Combine the following in a large cover container and shake well:
2 eggs
2 teaspoons vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/3 cup brown sugar
8 ounces rice milk (or other milk as you prefer)
2 cups though mashed bananas (complete with liquid)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into fourteen standard size muffin tins. (I use silicone muffin molds.) Fill to the top of each. Sprinkle turbino sugar and additional crushed walnuts on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

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Zucchini Muffins: low fat; low sugar (Parve)

Based on the Blueberry Muffin recipe.  Low sugar and fat and healthier with white whole wheat flour. For milk, I use rice milk (the little 8 ounce containers) which is handy in my pantry at all times.  If you wish you can use any non dairy milk or make these dairy with regular milk or buttermilk. Makes 12 muffinszuke

Combine well, these dry ingredients in a large bowl:
3 cups white whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon
3 Tablespoons Stevia
2 cups grated zucchini
1 cup golden raisins
1 cup chopped walnuts

Combine the following in a 2 cup cover container and shake well:
2 eggs
1 teaspoon vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/2 cup brown sugar
8 ounces rice milk (or other milk as you prefer)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into twelve standard size muffin tins. (I use silicone muffin molds.) zuke 2Fill to the top of each. Sprinkle turbino sugar on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

 

 

Blueberry Muffins: low fat; low sugar (Parve)

 These are moist and yummy. Low sugar and fat and healthier with white whole wheat flour. For milk, I use rice milk (the little 8 ounce containers) which is handy in my pantry at all times.  If you wish you can use any non dairy milk or make these dairy with regular milk or buttermilk.

 blueberry

Combine well, these dry ingredients in a large bowl:
3 cups white whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon
3 Tablespoons Stevia
2 cups blueberries

Combine the following in a 2 cup cover container and shake well:
2 eggs
1 teaspoon vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/2 cup brown sugar
8 ounces rice milk (or other milk as you prefer)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into twelve standard size muffin tins. (I use silicone muffin molds.) Fill to the top of each. Sprinkle turbino sugar on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

 

 

Buttermilk Pancakes (Dairy)

Seriously the best pancakes you will ever have.  Combine the dry ingredients separately and the wet ingredients separately and mix just before cooking.  Add whatever  you like..chocolate chips, bananas, nuts..etc. We often will make a third of the recipe if we just want four pancakes: the math is below this recipe.

Ingredients:
Dry:
3 cups white whole wheat flour (can use all purpose if preferred)
3 Tablespoons turbino sugar (or white sugar)
3 teaspoons baking powder
1.5 teaspoons baking soda
3/4 teaspoon salt
Wet:
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

Preparation:
1. Combine dry ingredients well. Combine wet ingredients well. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or pan over medium high heat.
3. Pour wet mixture into dry mixture, using a spoon or fork to blend. Stir until just blended, do not over stir. Pour or scoop batter onto griddle, brown on both sides and serve hot.

1/3 Recipe Ingredients:

Dry: 1 cup flour, 1 T sugar, 1 t baking powder, 1/2 t baking soda, 1/4 t salt
Wet: 1 cup buttermilk, 2 T plus 2 t milk, 1 egg, 2 T butter, melted

 

Spicy Peanut Soba Noodle Salad (Parve)

The spice can be adjusted as desired. The jalapeño pepper can be seeded and deveined to allow for less spice.  Recipe can be made with whole wheat spaghetti or soba noodles. 

Peanut Sauce:
5 Tablespoons peanut butter
5 Tablespoons water
5 Tablespoons soy sauce
2 Tablespoons sesame oil
2 Tablespoons honey
1 Tablespoons white vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
half of a jalapeño pepper
1/2 cup peanuts

For  Salad:
8.8 ounces soba noodles or whole wheat spaghetti
4 scallions, thinly sliced
1 each: red, green and yellow pepper cut into 1/8 inch thick strips

fresh cilantro or basil to taste

Preparation
For sauce: Puree all ingredients in a food processor, adding the peanuts last so you can control how smooth the sauce will be (leave some pieces of crushed peanut in the sauce.)

Make salad: Cook noodles in a  boiling salted water until tender. Drain and mix with peppers and scallions.  Pour sauce over noodles to combine and sprinkle with cilantro or basil to taste. Serve immediately or cool and serve cold.

 

Green Cabbage Salad (Parve)

Easy easy easy. This recipe was shared by a friend of my daughters’ in Miami. A go to quick and delicious, refreshing salad.

Ingredients:
1/3 cup oil (I use grape seed or olive)
1 T white vinegar
3 T sugar
1/4 t pepper
1/2 t salt
2/3 cup thinly sliced green onions
1/2 cup toasted almonds
16 ounce bag of cabbage slaw

Preparation
1. Combine the first 5 ingredients for the dressing
2. Toss onions, almonds and slaw together.
3. Combine dressing with slaw.
4. Serve immediately or refrigerate for later.

Marinara Sauce (Parve)

This sauce, easily frozen in your choice of sizes to use as need for a spaghetti dinner or casserole of any kind requiring marinara sauce. I usually double the recipe to have extra on hand in the freezer.

Ingredients:
6 celery ribs
2 carrots
1 spanish onion
1 green bell pepper
1 cup olive oil

3 Tablespoons granulated garlic
1 Tablespoon dried basil
1.5 teaspoons dried oregano
1.5 teaspoon kosher salt
1 teaspoon ground black pepper

2-28 ounce cans crushed tomatoes

Preparation
Chop fine first four ingredients in a food processor with the oil. Pulse until finely chopped but not liquefied.  Heat a heavy pot over medium heat, add veggie/oil mixture and sauté 15 minutes, stirring occasionally.

Add seasoning and sauté for 3 minute to release flavors.

Add 2 28 ounce cans crushed tomatoes and simmer for 1.5 to 2 hours, stirring occasionally