Just in time for Thanksgiving, this “Tzimmes”, traditional eastern European Jewish stew, checks off all the boxes: traditional, vegetarian, vegan, gluten free and incredibly easy! You can also make this all year round. I will be serving this at my Thanksgiving feast this year. You can keep it warming in the oven with all the other delicious festive foods. A bonus: it can be made a day in advance and reheated. It is not too sweet and will look perfect on your harvest table. Enjoy! The Recipe
With the Jewish holidays fast approaching, this is the perfect light and easy side dish for the Rosh Hashanah, the Jewish New Year. It incorporates the traditional elements: apples and honey and is easy to prepare for a crowd. It is very healthy and not too sweet. A great alternative to tzimmes, it goes well with brisket and chicken. It can be served hot or cold and looks beautiful on a holiday table. The Recipe
Here is an easy, “No Patchke” (No Fuss) version of Kreplach. Think of them as “Jewish Ravioli”, often served in soup. This truly is Jewish comfort food. Make these and you will impress even the most seasoned Jewish cook!
This is the perfect dish to serve on Sukkot. One of the themes of Sukkot is celebrating the harvest. This recipe has lots of vegetables, use any that you have on hand. It cooks up in a flash, my family loved it! It will be your “go to” quick recipe on Sukkot or anytime during the year. You can serve it over rice, noodles, mashed potatoes, quinoa or other favorite grains. Chag Sameach, have a Happy Sukkot!
These two dishes combined or served separately will be your “go-to” for a quick and easy meal. You can be sure your kids will love the Quick Veggie Mac & Cheese! The Recipes
Shakshouka is a dish that is very popular in Israel. This is one of the many versions. It’s the perfect dish, easy and quickly made from items in your pantry. You can eat it for breakfast, lunch or dinner. It is also low-calorie and very filling.
2 eggs, beaten or ½ cup egg substitute
½ cup onion, finely chopped
½ cup green pepper, finely chopped
½ cup diced canned tomatoes, drained or ½ cup fresh tomatoes, chopped
Salt, pepper, garlic powder to taste
2 Tbls. olive oil
- Heat olive oil on medium high in fry pan. Add onion, pepper and cook for 2-3 minutes; add tomatoes and spices. Cook for another minute or two.
- Add eggs and combine with vegetables; stir and continue cooking for about 5 minutes more until egg is cooked. Serve immediately.
Tip: Get creative: you can add chopped green chiles, hot sauce or different spices.