Chocolate Chip Banana Bread

This recipe is brought to us by our dear friend Amy Mates Mencow. It is a crowd pleaser and can be made dairy or pareve!  Very quick and easy if you use an electric mixer.

1/2 cup butter or margarine (1 stick)
1 cup sugar
2 eggs
1/4 tsp salt
1 tsp baking soda
2 cups flour
3-4 mushy bananas (if frozen, defrost on the counter in a bowl beforehand)
1 tsp vanilla extract
1 tsp almond extract – the secret ingredient!!
1-2 cups of chocolate chips

Preheat oven to 325. Spray a pan with non-stick cooking spray (can be any shape or size you want – I usually do a 9×12.)

Cream the butter and sugar, and then add the eggs. In a separate bowl, combine the salt, baking soda and flour. Add the dry ingredients to the wet mixture and mix well. Add the bananas and extracts. Add the chocolate chips and mix gently. Pour into the greased pan and bake uncovered for 50 minutes or until the top is golden brown and a toothpick inserted to the middle comes out mostly dry. Enjoy!!  Thank you Mates-Mencow family!!!

Welcome!

Hi Everyone,

I am excited to introduce my new blog, which will feature all of my favorite recipes.  I decided to put this together for me, and whoever else wants to use it, so that I can keep track of what I like to make.  Sometimes I have a hard time recalling my favorite recipes, so this blog will keep them at all of our fingertips.

I suggest clicking through the recipe types on the right. Enjoy!

Blintze Souffle

We love this recipe, especially on Shavuot.

 

3 eggs

16 ounces sour cream

1 tsp vanilla

1/3 cup orange juice

2/3 cup sugar

2-3 packages of frozen blintzes (any flavor – I love cheese, blueberry and apple)

 

Place blintzes into a greased pan.  Mix all other ingredients and pour over blintzes.  Bake uncovered for 1 hour at 375 degrees. Apple sauce and sour cream are excellent condiments!

 

I’m not sure where this recipe originated, but my sister Ilana passed it on to me.  Thanks, Ilana!

Cheese Kugel

An all-time family favorite!  You can use low-fat or non-fat sour cream, cottage cheese and/or milk, but it does not taste as good.

1 pound of egg noodles

1 pint of sour cream

1 pound of cottage cheese

1 cup of milk

2.5 tsps of salt

6 tbsps of sugar

4 tbsps of melted butter (This is the most I would use.  You can definitely use less)

crushed cornflakes (We buy a box of cornflakes and I crush them with my hand as I sprinkle them onto the kugel.)

 

Preheat oven to 350.  Cook the noodles according to the package.  Drain and rinse well.  Mix with sour cream, cottage cheese, milk, salt, sugar, and butter.  Place in greased baking dish.  Top with crushed cornflakes.  Bake for 1.5 hours.

 

Adapted from the Kinnereth Cookbook

Quinoa and Black Bean Salad

This is delicious and packed with protein. It is good warm or cold. Consider adding avocado and/or tomatoes to add more color and flavor.

Ingredients
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Recipe from allrecipes.com

Peanut Noodles

Boil 2 packages of linguini (we found this to be A LOT of pasta…may want to do only one package).

In a medium skillet put in:

3 garlic cloves
2 tablespoons sesame oil
3/4 cup crunchy peanut butter
1/3 cup soy sauce
1/3 cup warm water
3 table spoons honey
2 tablespoons red-wine vinegar
2 table spoons of chopped peeled fresh ginger
sprinkle on hot red pepper flakes
At the end add 3 scallions chopped

Mix the sauce into the noodles.

Right before serving, add:
3 carrots
1 red bell peppar
1 yellow pepper
Chop these in long skinny strips.

Recipe by Shoshana Freedman

BBQ Chicken

2 chickens in pieces
11/2 cups brown sugar packed
21/2 tablespoons dry mustard
2 tablespoons paprika
11/2 cups ketchup
1/2 cup wine vinegar
4tablespoons worcestershire sauce
1/2 cup water
2 dashes Tabasco

Mix marinade, adding wet ingredients to the dry. Marinate chicken for a few hours. Bake at 325 uncovered for an hour. Finish by searing under broiler.

Recipe by Roz Garber (Thanks, Ima!)

Sesame Noodles

1 tbsp salt
1 lb thin spaghetti
1/4 cup oriental sesame oil
3 tbsp soy sauce
1/4 tsp black pepper
1/2 sweet red pepper, finely diced
1/4 cup chopped watercress leaves
1/2 tsp chopped garlic

Bring 4 quarts of water to boil with salt added. Drop in pasta and cook for 3 min after water returns to a boil. Drain pasta quickly, then submerge in cold water for 30 seconds. Drain off the water, tossing the pasta to get rid of as much moisture as possible. place the pasta in a large bowl and immediately stir in sesame oil, soy sauce and pepper. Mix in remaining ingredients. Refrigerate salad- preferably overnight. Serve cold. Be sure to follow directions exactly or salad may be pasty.

serves 6-8.

Recipe By Talia Fein

Minestrone Soup – Gluten Free

Makes 6-8 servings, and can be frozen and reheated.

Ingredients:

1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup fresh green beans, chopped into 1/2″ pieces
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
2 medium tomatoes, diced
1/2 cup carrot, minced or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 Tbsp minced fresh basil
1/4 teaspoon dried thyme
3 cups hot water
1/2 cup red wine (optional)
1/4 tsp red pepper flakes (optional)
4 cups fresh baby spinach
2 cups small shell pasta (use brown rice or other GF pasta to make this gluten free)

Directions:

Saute onion, celery, garlic, green beans, and zucchini over medium heat for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus tomatoes, beans, carrot, hot water, wine, and herbs and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Recipe from cleangreensimple.com

Orange Soup

1 onion
2 cloves of garlic
a few pieces of ginger
1 cup of pumpkin chunks
2 sweet potatos
3 carrots
cumin, pepper, salt
1 cup of orange juice
vegetable broth
hot water

The measurements are not exact.  Use whatever you have – it will be delicious! 

Combine vegetables and spices in a large pot with some olive oil.  Allow them to cook for a few minutes.  Then add vegetable broth, hot water, and orange juice.   Bring to a boil, and then lower heat and cook until everything is soft.  Take off of the heat, and use an immersion blender to smooth out the bumps.

Inspired by Yael Goodman

Chana Masala

Ingredients:
1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed

Preparation:
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!

From http://www.about.com