All About Challah

One of the advantages of working from home, is that on Friday's I can make a fresh challah for my family for Shabbat.

I use this recipe for my bread machine from Betty Crocker.  My Smart Air Fryer is also a bread proofer, so I use that machine to proof my dough after I braid it.  My family loves this challah.

If you don't have a bread machine, here are some other recipes:

Temple Emanuel Challah Bake Recipe

King Arthur Challah Recipe

King Arthur Flour No Knead Challah Recipe

Smitten Kitchen Challah

Barefoot Contessa Challah

If you have a bread machine but don't want to braid it and just want the taste, this recipe is for you.

Here is an article that helps with challah from Hadassah Magazine.

Interesting article from the New York Times.

How to braid a six strand challah video

And then there is the Babchallah recipe which is amazing.

I am hoping for this cookbook for Mother's Day from Adam.

Cauliflower "Popcorn" - Kosher for Passover and All Year Round

I am NOT a big fan of cauliflower, but this recipe is delicious!

2 heads of cauliflower, cut into medium size florets, stems and leaves tossed into the compost pile
1 t fine sea salt
2 t white sugar
1/4 t onion powder
1/4 t garlic powder
1/2 t paprika
1/2 t tumeric
1/2 c olive oil

Preheat oven to 450

Cover baking sheet with tinfoil and spray with Pam

In a large bowl combine everything but the cauliflower.  Then stir in the cauliflower and stir really well.

Put the cauliflower on the pan and bake 30 minutes, or until a fork can pierce a piece of cauliflower

The recipe says serves 8, but my family of four ate the whole thing as a side dish for dinner.

Chicken Soup with Matza Balls

From Mady Donoff - Temple Emanuel Sisterhood Cookbook

Serves 10-12

2 pounds chicken frames

1 large package of chicken thighs

2 medium onions, cut into quarters

1 small sweet potato, peeled and cut into chunks

3 parsnips, peeled and cut into chunks

1 pound bag of carrots - peeled and cut into chunks

3 celery stalks, cut into quarters

1 T of fresh dill, chopped

2 bay leaves

salt and pepper

Place chicken and frames in a 10-12 quart soup pot and cover with cold water.  Bring to a boil.

Skim off "scum" that surfaces to the top.  Continue to skim until water is only cloudy.  Add all vegetables, seasonings and bay leaves.  Bring to a boil.  Then lower heat.

Cover pot and cook over low to medium low heat for at least three hours.  Stir occasionally.

Allow soup, chicken and vegetables to cool in pot.  Remove chicken, bones and vegetables from pot with slotted spoon.  Discard bones and set aside chicken for the soup.  Strain soup multiple times.  Mash the sweet potato through a strainer and add to the soup.  Add salt and pepper.  Slice cooked carrots into pieces and return to soup along with the chicken pieces.  Refrigerate or freeze until serving.  Be sure to skim off excess fat before reheating.

Serve with matzo balls.  

Matzo Balls

4 eggs, beaten

1/2 c water

1/3 oil

1 t salt

pepper

1 cup matzo meal

Combine the eggs with the water, oil, salt and pepper.  Mix well.  Add matzo meal and stir, but do not not overmix.  Cover mixture and place in refrigerator for 20 minutes.  Bring five quarts of salted (1 T kosher salt) water to a boil.

Remove mixture from fridge, and stir once to ensure all liquid has been absorbed.  Form into free form balls.

Drop balls gently into the boiling water.  Once water has come to a boil again, reduce heat to avoid boiling over.  Cover pot and cook for 20 minutes.

Remove cooked balls with a slotted spoon and store in container until ready to use.  Then slip into warm soup.  

Seder One (which will also be Seder Two meal)

Chicken Soup from the Temple Emanuel Cookbook and a vegetarian version.

Knishes from the Butcherie

Roasted Chicken

Mushroom Lasagna - instead of the ground beef I use pulverized mushrooms

Cauliflower popcorn from Kosher by Design

Fudge Chocolate Bundt Cake - From Perfect Pseach Cookbook

Since it is the four of us, it will be be small.

Passover on the mind - Not the Seder

Here is what I am making for Passover:
Matza Granola
Chocolate Chip Cookies
Matzah Crack

Besides Matza Brie for breakfast, three of out of Weitzman's like these pancakes.

Another favorite dinner is Passover Blintzes

Passover Granola Recipe

Super easy but watch it so it doesn't burn

3 Cups of Matzo Farfel
3/4 c. chopped walnuts
4 T canola oil
1/2 t. cinnamon
3-4 T honey
salt

Mix everything into a large bowl and then spread out on a large greased cookie sheet.

Bake 350 for 20-30 minutes until golden brown, depending on your oven.

Stir occasionally.

Remove from oven and let cool.  Add craisins, raisins and chocolate chips.

Store in a large air tight container.

Scallion Ginger Beef and Broccoli

A classic delicious dish.  I make two versions.  One with beef and one with tofu.

1/2 c soy sauce
1/4 c vegetable broth
2 T brown sugar
2 T cornstarch, divided
One pound of sirloin steak, thinly sliced (or one carton of firm tofu, drained and cubed)
3 T canola oil, divided
6 C broccoli florets
1/2 c. scallions
1 T fresh ginger, grated
2 cloves garlic, minced

Serve with rice, and crushed red pepper.

Whisk soy sauce, broth, brown sugar and 1 T cornstarch in a bowl.

Toss steak (or Tofu) in a separate bowl with the other tablespoon of cornstarch.

Heat 2 T oil in a wok, and then cook the steak for about 4 minutes, stirring once.

Transfer to clean plate.

Heat 1 T oil in the wok, and cook broccoli, stirring often, for about 2 minutes.  Stir in scallions, ginger and garlic and cook for 30 seconds.  Add soy sauce mixture, and then add beef (or tofu).  Cook until sauce thickens, about one minute.

Serve with rice.