Archive for the ‘Recipes’ Category

Parmesan zucchini

When I was helping out with meals for someone sick, I needed something comforting and not too spicy for a sick tummy. Here is a simple and delicious recipe that I made for everyone. Serves 4.

  • 3-4 zucchini (depending on size)
  • 2 T butter
  • 1/4C parmesan cheese
  • salt and pepper to taste

First, thinly slice the zucchini.                                               

Now preheat your pan over medium heat, then add your butter. It should melt quickly. Tip in the zucchini and cook for 5 or so minutes. You don’t want to cook it to death, but you do want the veggie cooked. It should still be firm – can I use al dente for a veggie? That’s what you want.

Now sprinkle with parmesan cheese and a little pepper, and serve (here I did with pasta and tomato sauce).



Zhug is a really spicy, strongly flavored Yemenite hot sauce. My husband loves it with pretty much everything, but especially roasted eggplant and challah. (I don’t remember where I got this recipe–years ago–but the measurements are approximate.)


1 lb serrano peppers
5 whole heads garlic
1 C or 1 bunch cilantro
2t crushed red pepper
1/2 t cumin
pinch of salt, or to taste

Check greens, peel garlic, and cut tops off peppers. Process peppers, garlic, and cilantro until texture you like, we do to semi smooth paste. Add in remaining ingredients, stir. Stores well in the refrigerator for a few weeks.

Mouth and eye-wateringly good! Very Happy

Olive tapenade (fish)

This is one of my dh’s all time favorite relish or appetizer salad. It’s colorful (black, green, and red) and can serve as your fish in your appetizer course. I like to scoop with a mini scoop onto a lettuce leaf “cup” if plating individually, or simply with a spring of parsley for garnish.

  • 2 – 6 oz cans of black olives, finely chopped
  • 1 jar (about 6 oz) of green olives with pimentos, finely chopped
  • 2T minced garlic
  • 1/4 C fresh minced parsley (or 1.5 T dried)
  • 3/4 t dried oregano
  • 2 T anchovy paste, or 1 small can anchovy fillets mashed well

Combine all ingredients and marinate overnight or longer. Serve chilled with toasted bread rounds, sliced baguettes, or challah.

Beans, rice, and cheese enchiladas

I always make two or three pans of these and freeze the extras for future meals. Yum!

1-2 C beans (I like black, amount depends on proportion you like, but I usually do approximately 1:1)

1-2 C cooked rice

1/2 C cheese, your choice

4-6 tortillas, either flour or corn

1.5 C (or 1 can) enchilada sauce

Mix together beans, rice, and cheese.  Put about 1/4 C in each tortilla and roll up (can use more or less, or cut big tortillas in half). Put a little sauce and then each rolled enchilada seam-side down into a pan (such as 9 x 13 – adjust to fit size). Top with more sauce to cover exposed tortillas, saving a little to serve, and cover pan with foil. Bake in a 400 degree oven for about 40 minutes or until heated through*. Top with reserved sauce and sprinkle with more cheese, allow to melt, and serve.

*Ingredients are already cooked, so no need to cook them–just heat!

Pumpkin spice muffins with cream cheese

Pumpkin spice muffins with cream cheese filling (makes about 20 muffins)

Moist, spice pumpkin not-too-sweet muffins filled with cheesecake and topped with crunchy, sweet streusel? YUM!  These muffins are a spur of the moment craving for fall I made yesterday, and are so yummy, my family almost finished the whole batch. Recipe is dairy as is, but can easily be made parve. Make extras for feeding your freezer–what a breakfast treat!

  • 1C whole wheat flour
  • 1C white flour
  • 1 t baking soda
  • 2t cinnamon
  • 1t ground ginger
  • ¼ t cloves
  • 1/2t allspice
  • 1C brown sugar
  • 1.5 T molasses (unsulphered)
  • ¼C oil
  • 2 eggs
  • 1 15oz can pumpkin (not pumpkin pie mix)
  • ¾ C buttermilk


  • 8 oz brick of cream cheese (half fat works great)
  • ¼ C sugar
  • 1 egg


  • ¼ C rolled oats
  • ¼ C chopped toasted nuts
  • ¼ C flour
  • ¼ C brown sugar
  • ¼ C butter

Preheat oven to 375. Mix dry ingredients together, and add wet ingredients. Batter should be wet and smooth.

Now mix filling ingredients and spoon into a piping or ziplock bag. Mix ingredients for streusel topping, adjusting as needed for consistency. Should be crumbly.

Fill well-greased muffin tins half full of batter. Place the tip of the filling bag a little bit into the batter and pipe in about 1 T of filling. Top everything with 2t or so of stresel topping.

Bake about 15 minutes or until lightly golden brown and muffins spring back when touched on top. Cool a few minutes in the pan and then the rest of the way on a rack. Store refrigerated or frozen.

Shredded BBQ beef

I got this recipe from a friend who got it from a friend who got it from a friend…I never have leftovers (for long, at least) and this can be made mostly ahead and just mixed before serving. You can also freeze the cooked meat alone, the sauce alone, or them together. It’s always a hit.

Shredded BBQ beef

Put 2 small onions, sliced in the bottom of the crockpot. Top with a 4-5 lb chuck roast, a pinch of salt, and chicken broth (1/2 cup if for just 6-8 hours on low, 1.5 c if for Shabbat lunch). Cook on low in slowcooker.


1/3 C olive oil

2T / 8 cloves minced garlic

1C red wine vinegar

1C chicken or beef broth

1C brown sugar

1/4C soy sauce

4t mustard

1/2C tomato paste

Cook garlic in oil until golden, then add remaining ingredients and boil. Simmer until reduced to about 2C. If this will be served NOT on Shabbat, cook sauce when serving and ON Shabbat, cook ahead. When you mix it with the shredded beef, it will heat enough. Sauce is good as a general bbq sauce, too!

Shred the beef with 2 forks, mix with sauce, and serve on buns or with rolls. Enjoy!

Leftover bread?

As a regular challah maker, I have extra sometimes and need to find creative ways to use it. If I just have a little left, I crumble it up into a bag that is stored in the freezer until I have enough to make french toast casserole. Some other things I have done or heard of doing:

  • bread crumbs
  • sliced into french toast
  • served on french onion soup
  • sandwiches
  • garlic bread (spread with butter/margarine, sprinkle with garlic and salt, and toast)
  • cheese bread (garlic bread with cheese on top and toasted)

Any other good ideas? I’m always looking!