Baked Farmer Cheese

 Mommy's recipe: 

8 oz. farmer cheese

2 eggs

½ Cup sugar (Sarah note: I use 1/4 cup of honey)

1/2 tsp vanilla

1/2 tsp lemon juice

(Sarah note: can add cinnamon on top after mixing)

directions

Mix the eggs with the sugar, vanilla and lemon juice

Mix in the farmer cheese

Pour into small loaf pan

Bake @ 350 for 60 minutes or until firm.

Quinoa with Peppers

Cook quinoa (see easy quinoa cooking on rookie cooking or you can use pot).

Separately, in a pan I put a little oil, then after it boils I put:

an onion
pepper or two (different colors)
garlic powder
oregano
(some canned corn when it's not Pesach)
a dash of salt and pepper

When it's ready, mix it with the quinoa

Quinoa - Easy way to cook Quinoa or brown rice

Easy way to cook quinoa (or brown rice) from: https://laughingspatula.com/how-to-oven-bake-quinoa-white-and-brown-rice/

Ingredients
1 cup quinoa, white or brown rice
2 cups water or broth
1 tablespoon butter or olive oil optional (I don't do this)
1/2 teaspoons salt
1/4 teaspoon pepper

Instructions
Preheat oven to 375 degrees
Heat 2 cups water or broth in microwave for 2 minutes. (I boil water like I am making tea not with my microwave).
Add quinoa (or rice) to 8 x 8 baking dish. (9 x 9 will work as well - really most of those tins are fine).
Pour hot liquid over the grain.
Add salt, pepper and butter if using (I don't use butter but do add other spices if I am serving it as is, otherwise, I don't if I am using it in a salad (see quinoa salad) or frying some vegis separately to mix in).
Cover tightly with foil
Bake quinoa or white rice for 25 minutes.
Bake brown rice for one hour.
Remove - LET REST 5 MINUTES.
Carefully remove foil - its hot in there!
Serve!

Spinach Quiche

20 oz spinach, drain if it was frozen
minced garlic
8 oz shredded cheese
2T salted butter
4-5 eggs
optional - top with pumpkin (or other) seeds
pour into greased round tin

preheat oven
bake at 350 deg for 50-60 min


375 about 1 hour

Fried Rice

Start with cooked rice.  See blog post on cooking Brown Rice.

• Heat pan or wok with olive oil.
• Sautee one onion (substitute scallions if preferred)
• (Optional step: add some cooked red meat, cut small)
• Add more oil. Add rice. Stir a bit and let it warm up and mix together.
• Spice as desired - salt, pepper, paprika work for me
• When done, scramble eggs in a separate bowl and add to rice mixture.  Keep stirring so the egg coats the rice.  Not looking for a rice-omelet concoction here.

Measures that might work [Sarah – check it out? J]

 1 onion or 2 scallions

 2 large eggs

 Salt, Pepper, paprika to taste

 4 tablespoons oil

 4 cups cold cooked brown rice

Brown rice

Easiest, fastest, and always perfect, way to cook brown rice.

 This was originally from http://www.stevepavlina.com/blog/2007/03/how-to-cook-brown-rice/ 

• Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. [I use 2 c. rice to 3 c. water] 
• Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to lowest possible. Simmer for 20 minutes. 
• Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. Longer is OK too.

Hot and Spicy Potatoes

I think this recipe is originally from the Quick and Kosher cookbook by Jamie Geller
Adapted by Carrie Friedman

8-10 unpeeled potatoes
1/4 cup vegetable oil
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons sugar
A couple of shakes of Mrs Dash Extra Spicy

mix all of the ingredients in a large Ziploc bag, add potatoes, and shake until all the potatoes are covered in the sauce.

bake at 400 for 1- 1.5 hours depending on your oven

Tali's Squash Kugel

1 cup sugar (can substitute with < 1 cup of Splenda)
3/4 cup oil
1 teaspoon baking soda
2 eggs
1 cup flour
12 ounces squash baby food
1 teaspoon cinnamon

Directions:
Mix all the ingredients together and bake at 350 for 45 min

Spinach Quiche ala Stacey S.

frozen pie shell
one ten oz pkg frozen chopped spinach (thawed and drained)
4-5 eggs
1/2 a small onion (we use one whole small onion)
salt
(we add garlic power and minced garlic)

beat eggs and add a little salt
saute onion in a little bit of olive oil
add spinach to pan and stir/warm through (add oil if it looks like it needs it)
add salt and mix in (not sure how much, I just shake it in until it seems right).
cover edges of the pie shell with strips of foil to prevent burning.
add spinach/onion mixture to pie shell
add eggs to pie shell - mix well.

bake at 350 or 375 for 30-45 minutes, it's done when it's firm, if you overcook it a bit, it's not a big deal, it'll just start rising out of the pan.
carefully remove the foil strips on the edges (sometimes they stick to the quiche)

you can make it dairy by adding cheddar or feta cheese if you want.

Spinach Salad

(based on Salad Time, Judaica Press 2007)
1 bag spinach
1 avocado, cubed
2 lg tomatoes, sliced
1 can hearts of palm, drained & sliced

Dressing:
3 T red wine vinegar
3 T olive oil
3 T sugar (we use splenda)
2 tsp dried dill
1/2 tsp salt

place avocado on top
add dressing right before serving

Avocado Salad

(based on Salad Time, Judaica Press 2007)

1 Bag romaine lettuce (we use spinach)
1 red onion, diced (we use 1/2)
2 avocados, cubed
2 cans of mandarine oranges
strawberries (we add this, not part of original recipe)
handful of slivered almonds

Dressing:
1/2 c oil (we use 1/4 cup, add 1/4 cup water instead)
1/3 c vinegar
1/2 c sugar (splenda; can use a little less)
2 tsp dried mustard
2 tsp salt
handful of poppyseeds (we don't use, because we don't have them)

Quinoa with Mushrooms

2 - large Onions, diced
1 - Green pepper, diced
1/4 cup - Oil
1 cup - Mushroooms, sliced
1-2 cup - (raw) Quinoa
1 tsp. - Salt
A little pepper
1 1/2 cup - Chicken soup

Cook Quinoa separately. Quinoa cooks like rice
1 cup quinoa to 2 cups water,
bring to a boil, reduce to a simmer,
cover and cook until all the water is absorbed (about 15 minutes)
when the quinoa is done all the grains have turned from white to transparent,
and the spiral-like germ has separated.


Saute onions and green pepper in oil until tender.
Add mushrooms and saute until onions are lightly brown.
Over low heat, stir in quinoa and cook till lightly brown, stirring often.
Add seasoning and chicken soup and cook covered over a low heat until liquid is absorbed.

chopped spinach is a good substitute for folks who don't like mushrooms. also, you can leave it out entirely.

Broccoli Kugel

Broccoli Kugel
By Rutie Chin, Spice of Life
Sisterhood Congregation Toras Emes Cookbook
Twin Rivers, NJ

Adapted by Sarah Hoffman

Ingredients
3 eggs
3 Tablespoon mayonnaise
4 teaspoons onion soup mix
½ cup water (milk for dairy)
1 to 2 Tablespoons flour
16 oz broccoli
Cornflake crumbs

Directions
1. Combine and mix all ingredients except broccoli and crumbs
2. add broccoli
3. Pour into 8" square pan
4. Cover top with crumbs
5. Bake at 350 for 45-60 minutes

Notes:
Soy or rice milk didn’t taste good when substituted for water

tzimis

mommy's non-recipe:
"I would start by sauteeing onions, then add meat, sw potato, prunes, a little water, and maybe honey and cook on a very low flame for about an hour, then see what I have."

Deli Roll Supreme

DaniyO's Deli Roll Supreme

Ingredients

1 Pastry Sheet, defrosted until folds without breaking
2 types of deli meat
2 TBSP ketchup
2 TBSP mustard
1/4 to 1/2 onion
1/4 to 1/2 red pepper, in strips
1 egg, beaten
minced onion, garlic, zahatar, sesame seeds to taste

Directions

-put deli out to defrost for approximately 30 minutes
-saute onion until translucent
-sautee red pepper until tender
-when pastry sheet is defrosted, smear ketchup and mustard on entire sheet, leaving 1/2 an inch clear at one end (this will be the topmost portion of the deli roll)
-place 5 or 6 slices of each deli meat on the pastry sheet, leaving 1/4 to 1/2 inch around perimeter free of meat
-place a line each of pepper and onion in one direction
-fold the side opposite the clear of mustard/ketchup end inside, and then the clear side over the top of that
-pinch ends of pastry sheet together so no meat slips out (this keeps in moisture), and pull sheet over any meat on top of the roll
-baste top of deli roll with egg
-sprinkle top of roll with minced onion, minced garlic, sesame seeds, zahatar

Bake in oven 35 to 45 minutes; should be light brown on top when done

Charoset Hoffman Style

-approx 2 bags ground ground filberts
-approx 2 bags ground almonds almonds
-10 Macintosh Apples, peeled (or unpeeled, in theory)
-Cinnamon
-Manishevitz Malaga wine or Kedem Grape Juice

1. Peel & quarter apples, put in food processor to make little strings or cubes
2. mix everything in bowl, to taste; it should have a moist appearance, not have a grainy consistency. If this occurs, you added too much nuts, and should add more apples and wine
3. we usually use most of a 32 oz Malaga wine in the recipe

Notes:
a. you can also mix the wine and grape juice for a less intoxicating mush
b. be careful driving after eat a lot of this...it'll make your Blood Alcohol Content rise and may impair driving reflexes. 5 oz of (wine) alcohol takes 1 hour to leave you system.. No amount of any other food or water will hasten this. :)

Salmon Patties

Canned salmon
seasoned bread crumbs
scallions (I use onion powder, too lazy)
1 tsp ginger per can of salmon
eggs
Dijon mustard
pepper
salt
oil

In a mixing bowl, combine salmon (pick out bones), bread crumbs, scallions (onion powder), ginger, eggs, mustard, pepper, and salt. Mix well. Form into small patties.

In a large skillet, heat oil over medium-high flame. Reduce flame to medium, and saute the patties for about 4 minutes on each side.

NOTE: Each large can of salmon (usually 14.75 oz) will make about 6 patties. Use a lot of mustard for better taste!

Mock Yerushalmi Kugel

12 oz extra fine egg noodles
4 1/2 cups water
2 tsp salt
2 eggs
1 cup sugar
1 stick margarine
1/4 cup brown sugar
1/2 tsp pepper (can use more if you like it spicier)

Preheat oven to 350. Boil water and salt. Add noodles, mix well. Close the flame and cover the pot. Let stand 20 minutes. Add remaining ingredients to the pot. Pour entire mixture into 9x13 pan. Bake 1 hour until top is lightly brown.

Crisps with sour cream dip

First you need to make the seasoning:
2 tbsp + 1/4 tsp cumin
1 tbsp + 2 tsp grated lime peel
1 1/2 tsp garlic salt (I just mix salt and garlic powder)
1 1/4 tsp pepper

mix all ingredients, cover and store in fridge.
------------------------------------------------------
Sour cream dip
1/2 cup sour cream
1/4 cup mayo
1 1/2 tsp of the seasoning you made

Mix all ingredients. Cover and refrigerate for at least 30 minutes.
------------------------------------------------------
Crisps
2 tsp seasoning you made
1 tbsp olive oil
1 tbsp honey
4 tortillas (can use whole wheat or regular)

Heat oven to 350. Spray cookie sheet with cooking spray. Mix seasoning, olive oil and honey and brush on both sides of each tortilla. Cut each tortilla into wedges (I usually cut 8). Place in a single layer on cookie sheet. Bake about 10 min. You can store them in an airtight container at room temperature, but I prefer to eat them right away. Serve with the sour cream dip that you made.

Tuna Patties

24 oz tuna (4 cans)- I prefer white tuna, drained
2/3 cup matzah meal
1/4 cup mayo
4 eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp dried minced onion
1/2 tsp salt

Mix all ingredients. Shape into patties as large as you want. Heat oil in a frying pan. Put patties in and fry on each side on golden brown.