I am a wife, a mom of three, and the kitchen is my favorite place in the house. I read cookbooks in my spare time and enjoy getting kitchen appliances for presents :) I love preparing delicious and healthy food for my family and here are a some of what graces our table each week.

Email Me for any of the recipes :)

Saturday, February 26, 2011

Meat Knish

This was so good, I can’t wait to pull the leftovers from the freezer for a quick dinner and I will definitely be making this again.  It was a great Shabbat meal!

The recipe came from the Spice and Spirit cookbook, but here is the online link:

http://www.jewishrecipes.org/recipes/knish/spice-and-spirit-meat-knishes.html

They forgot to put the oven temp.  I baked it at 350F for about 40 minutes.  I made it Thursday night and then sliced it (not the whole way down) and reheated it for Shabbat dinner. 

I doubled the meat and seasonings and used 2 TBSP tomato paste per recipe and doubled the dough.  I had leftover meat once I made two large rolls and a teeny roll.  I froze the meat and will toss it with pasta at some point for an easy dinner.

I used Smart Balance Light in place of the margarine and I used water in place of the non-dairy creamer.  You couldn’t tell the difference.  I love using healthier products so I can eat more ;)

I also used my stick blender on the veggies after I sautéed them, they were a big chunky for my taste.

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Pita Bread

Not much to say about these easy, delicious pita bread that everyone devoured. 

http://www.thefreshloaf.com/recipes/pitabread

I used 2 c. white and 1 c. whole wheat flour.

Yum!!!

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Great Tofu Burgers

In the hopes of saving some money(kosher meat is $$$$$!) and teaching my kids healthier eating habits, my goal is to serve 4 vegetarian/grain/bean  meals a week and save the meat for Shabbat and holidays.  It is going to be difficult, Macie is my best eater, Amelia is so-so and Leo is going to be my toughest sell.  Actually, Leo and Danny will both be hard to convince, but I am not giving up. 

I spent most of Thursday making and modifying these tofu burgers.  I think I know what I did, but because I made some burgers to test, I added the additional ingredients to less of the batter.  If you make these, just play with them.  Make them taste good to you.  If you are comfortable in your kitchen, just play with the recipe until they taste great – that’s what I did and the payoff was great.

Who ate these? Danny and I loved them.  Danny told me that he really was expecting to hate them, but ended up loving them.   I cant say that Leo didn’t like them because he barely took a bite.  Next time…and Amelia ate a couple and then said she didn’t like them.  I don’t remember is Macie ate them or not…

The homemade pita (recipe to follow) complimented the burgers in an awesome way.  I shallow fried the burgers and was fine doing that since every single ingredient was so good for us. 

Try this (if you dare!):

From Savvy Vegetarian:

Tofu Burger Ingredients:

  • 1 lb extra firm tofu
  • 1/4 c each whole wheat flour, corn flour, & quick or rolled oats
  • 1/2 c parsley tops or fresh basil leaves, washed & dried
  • 1 tsp each paprika, coriander, cumin
  • 1/2 tsp dried basil or thyme
  • 1/4 tsp ginger
  • pinch cayenne
  • 1/2 tsp salt and-or 1 Tbsp liquid aminos or soy sauce
  • Optional: asefetida (hing) or garlic

Tofu Burger Directions:

  1. Heat a non-stick frying pan on medium with olive oil, or your favorite cooking oil
  2. Add a pinch of asefetida (hing) or a crushed garlic clove to the oil for extra flavor
  3. Cut tofu into 1 inch chunks, and add to food processor
  4. If you don't have one, mash by hand or with a potato masher, and finely chop the parsley or basil first
  5. Throw in everything else and mix well by hand, or on low in the food processor just until it all clumps up
  6. Form into eight 3 - 4 inch patties
  7. Fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown

I used soft tofu and didn’t have coriander, but the patties came out very blah and I didn’t like the smooshiness inside.  So, I added an additional:

1 tsp soy sauce
1/4 c. oats
pinch cayenne
1 TBSP whole wheat flour

Still blah.

I went to one of the tofu burger recipes in my Spice and Spirit cookbook and added:

about 10 baby carrots, 1/2 orange pepper, 1/2 red onion and a spoonful of minced garlic – all pureed in the food processor
1/3 c. whole wheat bread crumb

Final Outcome = Yum ;)

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I made a yogurt/mayo sauce with lots of scallions, parsley, lemon juice, salt and pepper

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Wednesday, February 2, 2011

Cinnamon Sugar Soft Pretzels

In 20 years, we will still be talking about the storm that hit Chicago last night – the 3rd worst storm in history.  You can see pictures of it here.

I love a good snow day.  A day where appointments are cancelled and the car doesn’t have to leave the house.  Snow days are meant for lots of baking and slow cooked meals.  I kept it pretty simple today, even though I had lots on my wish list.  This morning I made 2 loaves of water challah and this afternoon we all made these amazing pretzels. 

The recipe is here:

http://purplefoodie.com/cinnamon-sugar-pretzels/

I doubled it, divided the dough into 12 pieces and they were so long that I divided it again.  The kids made most of the pretzels so they were all different shapes and sizes, it was great!

Don’t tell anyone, but I had thirds!! :)

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This is what everyone else did while the dough was rising…

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Ooooooh!

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Leo – before Danny cleaned off the camera lens…

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Leo, after :)

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The girls working their magic…

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This was a lot of fun…

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After their water bath…

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Macie found a new use for those pockets that Rachael Ray puts on her towels…(I know they are supposed to be pot holders, I just still think they are weird)

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After baking…

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After some melted Smart Balance Light and cinnamon sugar…

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YUM!!!

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No comment ;)

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