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.

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

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

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

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

Home-made Chumus

Combine in a food processor:

2 cans of chick peas
2 or 3 shakes of Tabasco sauce
a few dashes of garlic powder
a few dashes ground cumin
juice of 1/2 lemon
a few drops of sesame oil
a little bit of the water from the can of chick peas
olive oil (a little if you like it chunky, more if you like it smooth)
salt and pepper to taste

Recipe by Elie Lehmann

Quinoa Salad with Dried Fruit and Nuts

1 1/2 cups quinoa
3 cups water
1 bunch green onions, chopped
3/4 cup chopped celery
1/2 cup raisins or craisins
1 pinch cayenne pepper or a few drops of tabasco
1 tablespoon vegetable oil
1 tablespoon red vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
1/3 cup chopped fresh cilantro
3/4 cup chopped pecans

1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, and mix. In a separate bowl, combine the spices and dressing ingredients.

If you have time, toast the chopped pecans in a saucepan or in the oven before adding to the salad.

Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Adapted from