Monday, December 22, 2014

Crackle Chocolate Rice Krispie Treats


Serving: 5

Ingredients:
3 cups of Cocoa Krispies 
11.5 oz. of Hershey's Milk Chocolate Chips

Directions:
1. In a microwave safe bowl, melt the chocolate chips for 45 seconds to 1 minute or until melted.
2. Combine the Cocoa Krispies and melted chocolate chips. Mix well.
3. Lay mixture flat on a pan, 2 inches high
4. Place in the freezer for 15 minutes
5. Once removed from the freezer, cut the chocolate rice krispies into squares before serving.
~Enjoy cold or at room temperature~

Sunday, December 14, 2014

Chanukah House Giveaway!

Starting today until Monday, December 15th at 11:00pm you will have the opportunity to enter our Manischewitz  Chanukah House Giveaway.

How to enter: Tell us your favorite part about Chanukah in the comment section on our Facebook post, and one winner will be randomly selected to receive a free Chanukah House Decorating Kit.  Click here to view the Facebook post.

We had so much fun building our house.  You'll have a fun time putting this together with your family and friends.  This is great for any age, and if you like cookies, then this is the perfect activity for you! Manischewitz gives your everything you need to decorate this house, and sticky frosting to hold the cookies in place.

Enjoy and Happy Chanukah!

Holiday Cookie House

It's that time of year when the city lights are up, latkes are flipped, dreidels are spun and gifts are given. To make this year even more exciting, Manischewitz is hosting a Chanukah contest with a grand prize reward of $2,000!!
All you have to do is show off your crafty skills and decorate a Chanukah house using Manischewitz's Chanukah House decorating kit.

Details are as follows:
From now until December 23rd, 2014 upload a photo of your Chanukah house to the Manischewitz Facebook page. Additional materials such as sprinkles, extra frosting, cookies, candy, etc., can be used to enhance your design.

The Grand Prize Winner will receive $2,000; Second Prize $1,000; Third Prize $500.  Must be 18 years of age or older to enter, however, minors can submit their entry with parental permission, using a parent or guardian's email address.  There is a limit of one online entry per person.  For a complete list of rules, please click here.

Check out our Chanukah House below!



 





Thursday, October 23, 2014

Roasted Onions


Serving: 4
Ingredients
2 large onions (1 red, 1 white)
1 tablespoon of dijon mustard
2 tablespoons of olive oil
salt and pepper to taste

Directions
1. Preheat oven to 400 degrees
2. Slice onions 1 inch thick from the center point of the onion, downwards.
3. Coat a thin layer of olive oil on a baking sheet (About 1 tablespoon).
4. Place onions on the baking sheet.  
5. Coat the top of the onions with a light layer of olive oil and dijon mustard. 
6. Add salt and pepper to taste. 
7. Bake for 20 minutes or until onions start to brown. 

Sunday, October 12, 2014

S'mores Dip - "Sending you S'more love from Seven Bites"




Ingredients 
6 oz. mini bowls
4 tablespoons of Semi Sweet chocolate chips per cup
1/4 cup of mini marshmallows (or as many mini marsmellows fill the bowl)
2 large pieces of graham crackers to dip

Directions: 
1. Preheat oven to 400 degrees
2. Melt chocolate in micorwave for about 45 seconds. Remove from microwave and stir. Place in microwave for another 15 seconds until melted
3. Place mini marshmellows on top of the melted chocolate and place in oven for about 5-7 minutes until the marshmellows are golden brown 
4. Use graham crackers to dip into the S'more dip! Eat right away!

**For a large party, place 2 bags of semi sweet chocolate chips (12 oz. bag) in a large microwave safe bowl and melt in microwave. Once melted, Place 1 1/2 bags of mini marshmallows (8 oz. bag) over the chocolate. Place the bowl in oven at 400 degrees for about 5-7 minutes. Use 1 box of graham crackers (14.4 oz box) to use for dipping! Eat right away! 

Monday, October 6, 2014

Glazed Honey Tahini Potatoes

Tahini isn't just for dipping bread...  
Soom has created a Tahini (Pure Sesame Butter), that can be added to any dish.  We decided to add some extra flavor to our potatoes by using a couple tablespoons of Soom Tahini.  Thank you for sending us a sample of this product.  
If you'd like to get this product you can click here, or you can enter our SOOM GIVEAWAY on our FB page for a chance to win some FREE Tahini.  Who doesn't like free food?? Our GIVEAWAY will start today, October 6th and end in 1 week. (October 12th). Must be a US Resident 
How to win? "Like" our page on Facebook and this post...that's all!  2 CLICKS for a chance to WIN
Click here to like the post: Soom Foods FB Post
Serving: 8

Ingredients
3 Medium potatoes
1 tablespoon of garlic powder
1/2 cup of olive oil
2 tablespoons of Soom Tahini Butter
1/2 teaspoon of salt
2 tablespoons of paprika
1 cup of cream

Directions
1. Pre heat oven to 400 degrees
2. Thinly slice potatoes
3. Place potatoes in a large bowl. Sprinkle about 1 tablespoon of paprika and pour 3 tablespoons of olive oil over potatoes.  Mix well. 
4. Take a large frying pan and coat with a thin layer of olive oil.  Place sliced potatoes in the frying pan on a medium-high heat. (Since there are many potato slices, this step will have to be repeated).
5. While the potatoes are in the frying pan, sprinkle a little paprika.  Continue to add olive oil when needed. Flip potatoes over in order that each side evenly cooks.  Once potato slices begin to brown, remove from the pan and lay flat in a baking dish. (I used a 9 x 13 Pyrex dish)
5. When all potato slices are placed in the baking dish, set aside. 
6. In a saucepan, pour cream and tahini butter on a medium-high heat.  Stir well. 
7. Once sauce begins to bubble, evenly pour over potatoes. 
8. Drizzle honey and salt over potatoes.
9. Place in the oven for 20 minutes.



Wednesday, September 17, 2014

Sautéed Butternut Squash Pasta


Serving: 6

Ingredients
1 lb. of angel hair pasta
1 pint of cherry tomatoes 
2 cups of frozen cubed butternut squash 
1/2 cup of olive oil 
1/3 cup of white wine
3 tablespoons of milk
1 cup of parmesan cheese

Directions
1. Cook pasta as directed from box. Set aside and let cool
2. Wash cherry tomatoes and cut each in half
3. In a saucepan, sauté the cherry tomatoes in the olive oil. Once the consistency of the cherry tomatoes have become soft enough that they are considered to be "mushy", place the butternut squash in the saucepan
4. After about 5 minutes, add the white wine to the cherry tomatoes and butternut squash and leave on medium low until the wine has cooked down
5. Blend the cherry tomatoes and butternut squash with an immersion blender. Add milk to create a creamy consistency 
6. Once placing the tomatoe-buttnernut squash sauce onto the pasta, place cheese to your liking
-Serve warm-

Sunday, August 31, 2014

Strawberry Cooler


Serving: 4

Ingredients
24 oz. of strawberries
6 oz. of Fresca 
1 lime

Directions
1. Clean strawberries and place in blender with Fresca and juice from one lime
2. Blend to desire consistency 
3. Serve chilled

Creative tip: Dress up by using Moscato instead of Fresca.  Cheers!

Thursday, August 21, 2014

Root Beer Float

Serving: 1

For all of you gluten free and non-gluten free eaters, here's a fun summer drink to try out...

Ingredients:
2 scoops of Vanilla Ice Cream
1 12. fl. oz. bottle of Virgil's Gluten Free Root Beer 

Directions: 
1. Place 2 scoops of vanilla ice cream in a 10.5 oz cup
2. Fill the rest of the cup with Virgil's Gluten Free Root Beer. If using a full bottle of Virgil's Gluten Free Root Beer (in a larger cup), use 3 scoops of vanilla ice cream
~The perfect recipe on a hot summer day~

Tuesday, August 12, 2014

Stella Wings

20 wings (cut in half)
1/4 cup of olive oil
1/4 teaspoon of salt
1/4 teaspoon of pepper
1-1/2 cup of all-purpose flour
1/2 cup of Stella Artois beer
1 cup of barbecue (original flavor) barbecue sauce

Directions
1. Pre-heat oven to 350 degrees
2. Place the wings in a mixing bowl.  Pour olive oil and a couple pinches of salt/pepper over the wings. Mix.
(**Save some olive oil for the sauce)
3. In a jumbo size (Ziploc) bag, pour flour.  Add the wings into the bag, and seal bag. Shake well.
4. Spray a baking sheet with cooking spray.  Place wings on the baking sheet (shake excess flour off of the wings).  No need to leave space between each wing, when placing them on the baking sheet.
5. Spray cooking spray on top of wings as well.
6. Place in the oven for 30 minutes.
7. Take the wings out and flip them over.
8. Place in the oven for an additional 30 minutes.
9. When the wings are baking for the remainder 15 minutes...it's time to make the sauce! (Please see bottom for instructions)
10. Once you take the wings out, place in a bowl.  Heat sauce just before pouring them on the wings.
11. Pour 3/4 of the sauce mixture, and stir. Add more if desired.
12. Once wings are mixed in the sauce, place back on the baking sheet.  They do not need to be laid out perfectly.
13. Put in the broiler for about 2-3 minutes until crispy. Make sure not to leave them in for too much longer or else they will burn.

~Sauce~
1. In a small pot, pour the barbecue sauce, Stella, and 2 tablespoons of olive oil. 
2.  Heat on a medium-high, until sauce begins to bubble.
3.  Stir for 3 minutes. 
4.  Let cool.

Monday, July 28, 2014

Hearts of Palm Salad


Serving: 4
Ingredients
Plum tomatoes (1 pint)
Hearts of Palm (14 oz can)
1 Avocado
1 cup of pitted green olives
1 bunch of Scallions
1/4 cup of Lemon Juice
Pepper to taste

Directions
1. Slice tomatoes and green olives in half.  Place in a bowl.
2. Slice avocado and hearts of palm into bite size pieces and place in the bowl.
3. Dice scallions and add to salad.
4. Pour lemon juice and pepper to taste over the salad. Mix well.

Friday, July 25, 2014

Sesame Noodles


Serving: 8

Ingredients
1 lb. of cooked linguine pasta
4 tablespoons of toasted sesame oil
5 tablespoons of soy sauce
3 tablespoons of honey
3 tablespoons of chopped ginger
4 tablespoons of diced spring onions
2 tablespoons of sesame seeds

Directions
1. Take your cooked linguini pasta and allow to cool for about ten minutes
2. Add the toasted sesame oil, soy sauce, and honey to the pasta until  fully coated.
3. Add the chopped ginger, spring onion, and sesame seeds to the pasta mixture.  Stir well.
~Enjoy hot or cold~

Tuesday, July 15, 2014

Strawberry Jam


Serving: 10 cups

Ingredients
6 lb of strawberries 
5 cups sugar
1/4 cup lemon juice
6 oz. pectin 

Directions
1. Clean strawberries and place in a large cooking pot. Mash strawberries as well as you can (don't worry about mashing until completely liquid like. The strawberries will make for good texture!)
2. Stir in the sugar and lemon juice to the strawberries and let sit for 10 minutes
3. Add pectin. Mix. Bring to a gentle boil. Let boil for two minutes
4. Remove from heat and let cool
5. Fill mason jars and store in refrigerator or freezer

Thursday, July 10, 2014

Banana Nut Bread




    Serving: 8

Ingredients 
1/3 cup margarine
1 cup sugar
1 cup mashed bananas
1 tsp baking soda
2 cups flour
1 cup chopped walnuts 

Directions
1. Preheat oven to 350 degrees
2. Lightly grease a loaf pan 
3. In a bowl, cream the margarine and sugar
4. Add bananas, baking soda, and flour to the bowl with the margarine and sugar and mix
5. Add in the nuts and continue to mix
6. Bake for 45 minutes. Allow the banana bread to cool off
~Sprinkle with powdered sugar and serve~



Monday, July 7, 2014

Cream of Mushroom Rigatoni

Serving: 5-6
Ingredients
1  (16 oz) box of rigatoni pasta
1 (8 oz) container of sliced baby bella mushrooms
1 tablespoon of butter
1 cup of heavy cream
1 (15 oz) can of peas
pepper to taste
freshly grated Parmesan cheese

Directions
1. Place mushrooms in a frying pan with 1/2 cup of water.
2. Steam mushrooms on a medium heat until water evaporates.  If you feel that the water is taking too long to evaporate, you can pour some out. 
3. Once the water has evaporated, add a 1/2 a tablespoon of butter to the mushrooms and mix on a medium-low heat. 
4. Add the other 1/2 tablespoon of butter and stir until mushrooms are sautéed. Set aside.
5. In a small pot, pour heavy cream and cook on a medium-high heat. Add the sautéed mushrooms, peas and pepper to taste.  Stir until the cream begins to bubble.   
5.  Cook the box of rigatoni pasta.
6.  Add the cream of mushroom sauce to pasta.  Mix well. 
7. Top off with some freshly grated Parmesan cheese.


Wednesday, July 2, 2014

4th of July Fruit Salad

Serving: 6

Ingredients
1 pint of blueberries
16 oz. of strawberries
3 large bananas 
1/2 pint of heavy whipping cream 
1 tablespoon of vanilla
1/4 cup of sugar
mint

Directions
1. Slice strawberries and bananas and place in bowl
2. Add blueberries to bowl and set aside
3. In a separate bowl, add the heavy whipping cream, vanilla, and sugar. Using an electric mixer, continue to mix until the cream reaches stiff peaks
4. Serve fruit salad in individual cups or in a large bowl with whipped cream to top it off! 
~Garnish with mint~

Tuesday, July 1, 2014

Parcel Torte

Serving:12

Ingredients 
7 eggs separated
7 oz. of semisweet chocolate
1 stick margarine
7 oz of sugar
whipped cream 
2 tablespoons of chocolate shavings 

Directions
1. Preheat oven to 325 degrees 
2. Melt chocolate and margarine in a double saucepan
2. Add sugar and egg yolks and beat for three minutes at high speed
3. Whip the egg whites (with a touch of sugar) and fold into the batter
4. Pour 3/4 batter into ungreased spring pan
5. Bake for 35 minutes and let cool
6. Remove frame and pour remaining uncooked batter on top and chill 
7. Garnish with chocolate shavings and whipped cream  


Monday, June 30, 2014

Flatbread Margherita Pizza


Serving: 2-3
Ingredients
1 package of Trader Joe's white pizza dough (16 oz, 1lb)
1 1/2 cups of shredded mozzarella 
1 small tomato
1/4 cup of Parmesan cheese
1/4 cup of fresh basil
2 tablespoons of olive oil
1 tablespoon of crushed garlic

Directions
1. Preheat oven to 350 degrees
2. On a non-stick pan, flatten pizza dough.  If the dough is too sticky to flatten, add a little olive oil. 
3. Once the dough is flat, spread a light layer of olive oil making sure that all areas are covered. (Especially the crust area!)
4. Spread the crushed garlic on the dough.  You don't need to spread the garlic around the area where the crust will be.
5. Add you shredded mozzarella cheese to the pizza. Make sure that you leave 1/2 to 1 inch (depending on how much crust you like) of space empty around the perimeter of your dough.
6. Thinly slice tomatoes in whole pieces and add to pizza. 
7. Thinly slice your fresh basil to top off you pizza. 
8.  Place in the oven for 15-20 minutes, or end of your dough begins to brown.
9. Once pizza is cooked, top off with some Parmesan cheese. 

 
 

Sunday, June 29, 2014

Breaded Cauliflower

Serving: 3
Ingredients
3 eggs
1 package of cauliflower (12 oz bag)
1 cup of panko bread crumbs
1 teaspoon of garlic powder
1 teaspoon of paprika

Directions
1. Pre heat oven to 425 degrees.
1. Whisk the eggs in a small bowl.  Set aside. 
2.  Take another bowl and add all dry ingredients. (Bread crumbs, garlic powder, paprika) Mix. 
3. Dip the cauliflower in the eggs, and then dip into the bread crumb mixture.  
4. Lay out on a baking sheet.
5. Place in the oven for 25-30 minutes.


Friday, June 27, 2014

Caramelized Onion Sausage Wraps

Serving: 8
Ingredients
2 puff pastry sheets (you can find this in the frozen food section)
8 sausages, of your liking! Spicy, Italian...(I bought two 12 oz packages)
1 brown onion
1/4 cup of olive oil
1/3 cup of barbecue sauce
3 tablespoons of sugar

Directions
1. Pre-heat oven to 350 degrees.
2. Remove the wrapper off of the pastry sheets and allow to defrost.
3. Thinly slice onions. Set aside. 
4. Coat a thick layer of olive oil in a frying pan. Add 1 tablespoon of sugar.
5. Add onions to frying pan and stir once every minute until they brown.  Make sure not stir too often as they won't brown, and if you don't stir enough they will burn! (I know, lots of rules)  This process may take up to 30 minutes.  If you feel you need more olive oil and/or sugar, add a little bit at a time, and stir. 
6. Once onions are caramelized set aside. 
7. Slice sausage links into small bite sizes.  Lightly coat a frying pan with olive oil and add sausages.  Add 4 tablespoons of barbecue sauce and stir until they are cooked through on a medium-high heat.
8. Unfold pastry sheets and spread a thin layer of barbecue sauce.  Add caramelized onions and sausages to one of the ends of the pastry sheet.  Tightly roll.  
9. Place in the oven for 25-35 minutes or until the pastry sheet begins to brown. 
10.  Once the sausage rolls are taken out of the oven, allow to cool for 10 minutes. Slice the sausage wraps diagonally in order to serve as individual pieces. 

*This goes well with garlic mayo, mustard, ketchup, chipotle sauce, or any condiment of your choice. ~Enjoy ~


Thursday, June 19, 2014

Chicken Pesto Sandwich


Serving 2
Ingredients
2 sour dough buns
2 pieces of boneless chicken breast
1/2 cup of pesto sauce
1/4 cup of sun dried tomatoes
2 tablespoons of alfalfa sprouts
2 tablespoons of garbanzo sprouts

Directions
1. Preheat oven to 375 degrees. 
2. Pour pesto sauce and chicken breasts in a large plastic bag.  Make sure the pesto is covered over the chicken and let marinate for 10 minutes. 
3. Once chicken is marinated, place on a baking sheet and cook for 20 minutes, or until chicken is thoroughly cooked (every oven cooks differently.  Therefore, check the chicken periodically after the 20 minute mark as white meat dries out quickly).  
4. Once chicken is cooked, slice the sourdough bun in half and spread a layer of pesto sauce.  Place a piece of chicken on top, and add a spoonful of alfalfa sprouts, garbanzo sprouts and sun dried tomatoes. 
5. Repeat process with second sourdough bun.  


Tuesday, June 17, 2014

Sushi Salad


Serving: 4

Ingredients
1 cup of prepared sushi rice
9 sticks of imitation crab
1 1/2 cucumber
2 avocados
1 sheet of nori 
1 1/2 tablespoons of soy sauce
1 teaspoon of Saracha
Optional: 1 tablespoon of sesame seeds

Directions
1. Place the sushi rice in a bowl
2. Cut the imitation crab, cucumber, and avocado into cubes and place in bowl with rice 
3. Break the sheet of nori up into medium sized pieces and place in bowl with rice 
4. In a separate bowl, mix the soy sauce and saracha together
5. When ready to serve, add the dressing and optional sesame seeds on top of the salad! 

Monday, June 2, 2014

White Chocolate Cheesecake




Serving: 10

Ingredients
39 Oreos 
6 tablespoons of margarine 
1 1/2 cups of white chocolate chips 
2 8 oz. of cream cheese 
8 oz. container of heavy whipping cream 

Directions
1. Crush the chocolate sandwich cookies in a food processor until the cookies are crumb-like and set aside in a bowl 
2. Melt the margarine and mix it with the cookie crumbs until well combined
3. Place the crust mixture evenly on the bottom of a 9 inch spring pan and place in refrigerator until the cheese cake mixture is completed
4. Using an electric mixer, beat the heavy whipping cream in a bowl until soft peaks arise, and set aside 
5. Using a double boiler, melt the white chocolate chips until smooth
6. Take off the burner and mix the white chocolate in with the cream cheese until well combined 
7. Fold in the heavy whipping cream with the cream cheese mixture until it becomes a thick well combined texture 
8. Remove the cookie crust from the fridge and place the cream cheese mixture on top, making sure it is evened out before placing back in the fridge
9. Leave in fridge overnight and enjoy! 

Sunday, May 25, 2014

Veggie Quesadillas




Serving: 10
Ingredients
10 tortillas
4 bell peppers (orange, yellow, green, red)
4 cups of shredded cheddar cheese
1 red onion
3/4 cup of olive oil

Directions
1. Thinly slice bell peppers and red onion. 
2. On a medium-low heat,  coat frying pan with olive oil.  Sauté peppers and onion until they soften.  
*It's important for the vegetables to remain on a low heat in order for them to cook without burning. 
3. Once vegetables are sautéed, set aside. 
4. Lightly coat each side of the tortilla with olive oil, and place in the frying pan on low heat.  Evenly spread cheese on the tortilla and allow to melt.  Once the cheese begins to melt, add two spoonfuls of vegetables on top of the cheese.  Fold the tortillas in half and allow remove from pan when each side is turns a light brown.  

This is best served with sour cream, guacamole, and salsa!
~Enjoy~


Wednesday, May 21, 2014

Egg Salad


Serving: 3

Ingredients
6 hard boiled eggs 
3 tablespoons of mayonnaise
1 sliced scallion
Half a stalk of sliced celery 
Dash of salt

Directions
1. Place the eggs in a bowl and chop to desired texture 
2. Mix the mayonnaise with the eggs 
3. Gently stir in the scallions, celery and salt 
4. Keep refrigerated until use. Enjoy!

Sunday, May 18, 2014

Chicken Wrapped Pastrami


Servings: 6

Ingredients 
12 pieces of thinly sliced chicken cutlets 
12 pieces of sliced beef pastrami 
1 cup of Thousand Island dressing
1 1/3 cups of seasoned bread crumbs

Directions
1. Preheat oven to 350 degrees 
2. Place the Thousand Island dressing and bread crumbs in two separate bowls and set aside
3. Roll the chicken cutlet tightly
*If the piece of chicken is too thick, it will be difficult to roll
4. Take a piece of pastrami and wrap it around the chicken cutlet
5. Dip the chicken pastrami combo into the Thousand Island dressing and after into the bread crumbs. Make sure each individual piece is covered in bread crumbs
6. Once done with each piece, delicately place on a baking pan
7. Bake for 45 minutes
Serve warm with extra Thousand Island dressing on the side for dipping!


Friday, May 16, 2014

Vegetable Soup

Serving: 6

Ingredients
9 cups of water
9 teaspoons of vegetable constema 
3 medium sized carrots cut
3 pieces of sliced celery
1 sliced Zucchini 
1 sliced Parsnip
1 sliced Turnip
Fresh dill to taste

Directions
1. Add 9 cups of water into a large pot and set to boil
2. Mix in the constema and add in the carrots, celery, zucchini, parsnip, turnip, and dill 
3. Keep on high heat for 15 minutes and then turn down burner to medium low for 25 minutes
4. Serve warm and enjoy! 

Tuesday, May 13, 2014

Gravlax


Serving: 15


Ingredients
1 side boneless salmon fillet
1 cup of sugar
1 cup of brown sugar 
1 cup of salt
1/4 cup of vodka
1/2 bunch of fresh dill 

Directions
1. Mix the salt, sugar, and vodka together in a bowl and set aside
2. On a sheet of foil, sprinkle approximately half a cup of the mixture of salt, sugar, and vodka 
3. Place the salmon over the mixture (on top of the foil) 
4. Sprinkle the rest of the mixture on top of the salmon 
5. Lay the dill on top of the salmon and wrap the salmon with foil 
6. Place the salmon in the refrigerator for three days and turn the salmon over daily
7. After three days, remove salmon from refrigerator and rinse it with water to remove the salt, sugar, and vodka mixture 
8. Carve the salmon into thin servings and enjoy!




Sunday, May 11, 2014

Vanilla French Toast





Serving: 2

Ingredients
2 teaspoons of vanilla
2 tablespoons of milk
2 eggs 
4 slices of 7 grain bread
 1/4 teaspoon of powdered sugar
5 strawberries
1/3 cup of blueberries

Directions
1. In a small bowl, whisk eggs, vanilla, and milk. 
2. Take a slice of bread and dip in egg mixture. (Make sure both sides are covered).
3. On medium heat, fry the french toast until golden brown on each side. 
4. Plate the french toast and add sliced strawberries and blueberries on top. 
5. Sprinkle some powdered sugar on top.

~Happy Mother's Day~

Sunday, April 20, 2014

Spicy Cilantro Spread

Serving: 2 cups 

Ingredients
2 batches of cilantro
6 long Green Hot Peppers (as preferred)
 1/8 cup of olive oil 
1/4 cup of lemon juice
 Half a teaspoon of salt
A quarter teaspoon of cumin
 A quarter teaspoon of allspice

Directions
1. Ground all the ingredients together and keep refrigerated until use
Add to salads, hummus, or to any food for a spicy taste! 

Thursday, April 17, 2014

Chocolate Toffee Matzo

 Serving: 8

Ingredients
1. 4 pieces of matzo
2. 1 1/2 sticks of margarine
3. 1 cup of brown sugar
4. 6 oz. of chocolate chips
5. 2 teaspoons of sea salt 

Directions
1. Preheat oven to 350 degrees
2. Take a baking pan, and place a piece of parchment on top. 
3. Break the matzo in half and lay on top of parchment paper. 
4. Using a double saucepan, melt the margarine and brown sugar on medium-heat until it becomes a thick caramel texture. Continue to stir until it begins to bubble. Remove from the burner, making sure not to burn the caramel
5. Spread the caramel evenly over the matzo 
6. Place the pan in the oven for about 10 minutes,  immediately after the caramel has been spread. 
7. Place the chocolate chips on top of the matzo, allowing the chocolate to melt. Spread the chocolate over the caramel layer evenly and sprinkle the sea salt on top before placing in the fridge for 45 minutes
8. After 45 minutes, break the toffee into pieces and enjoy! 

Thank you Osem for providing the matzo for this dessert.  Couldn't have made the dessert without it!

Wednesday, April 9, 2014

Friday, March 14, 2014

Nutella Hamantaschen




Serves: 25

Ingredients 
1. 2 3/4 cup of flour
2. 2 teaspoons of baking powder
3. 1 stick of margarine 
4. 1 cup of sugar
5. 2 eggs 
6. 1 teaspoon of vanilla 
7. 1/2 cup of Nutella 

Directions
1. Preheat oven to 375 degrees 
2. Place flour and baking powder in a bowl and mix 
3. In a separate bowl, place the margarine and sugar and beat preferably using an electric mixer 
4. Add in the eggs and vanilla to the margarine mixture. Slowly add in the flour and continue to mix. The dough will begin to look like a crumbly mixture. Once this happens, finish mixing using your hands to smoothen the dough
5. Roll out the dough until it is about 1/8th of an inch thick. Cover the dough in plastic wrap and leave it in the fridge for 24 hours
6. Remove the dough from fridge and using a cookie cutter (or the rim of a drinking glass), cut out round circles about 3 inches in diameter. In the center of each circle, place 1-1/2 teaspoon of Nuttella 
7. Pinch the corners of each circle in order to create a triangular shape, leaving the middle exposed 
8. Bake for about 25 minutes or until slightly browned. Let cool before serving! 


Monday, March 10, 2014

Pomegranate Quinoa Salad





Serving: 5-6
Ingredients
1. 3 cups of cooked quinoa
2. 1 pomegranate
3. 4 cups of brussel sprouts
4. 2 teaspoons of olive oil
5. salt to taste
6. 1/3 cup of walnuts

Directions
1. Preheat oven to 350 degrees
2.  Place brussel sprouts in a bowl and pour olive oil and salt to taste. Mix well.
3.  Lay out brussel sprouts on a baking sheet and place in the oven for 20 minutes.
4. Allow brussel sprouts to cool off for five minutes, and then cut in halves.
5. In a large bowl, add your cooked quinoa and brussel sprouts.
6. Crush walnuts in your hand to create mini croutons. Add into bowl of quinoa.
7.  Remove the seeds/juice from the pomegranate into your quinoa bowl.  The juice will serve as the dressing.
8.  Toss the salad before serving.