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Mini fruit trifles and crunch

Mini Fruit trifles 

Bottom layer:
you can chose to do all or some. I like to use whats cheapest in the season. I will substitute with apples at times- though then it needs to prepared closer to eating time ;)

2 cans of pineapple tidbits (you can use the juice)
6 kiwis, cubed
2 pints strawberries, cut in to quarters
2 boxes blueberries

Frozen Strawberries
1/2 cup orange juice
1 tablespoon vanilla 

1 cup rice krispies
6 tablespoon oil

1/3 cup brown sugar 
Handful of chopped walnuts or almonds

Layer fruits in a plastic wine cup (or any clear glass...)

Put all sauce ingredients in food processor until smooth sauce- add juice if necessary. Set aside- can be made in advance and refrigerated  

The crunch can be prepared in advance and frozen: Put all crunch ingredients in food processor and crush on pulse- not to fine. Bake at 350 for 8-10 minutes (make sure it doesn't burn)
If freezing- allow to cool before bagging

When ready to serve- pour the sauce over the fruits
Sprinkle top with crunch (be generous as it is very delicious)

Chocolate & cookie pie

After I tasted this during one of the celebrations at my sister's wedding, I knew that I have to make this. Its now one of the favorites  at our Shabbat dinners. It freezes so well, and can be served frozen or room temp.


Prepared pie crust 

Fudge layer:
1 cup oil
1 cup sugar
1/4 teaspoon baking powder
2 eggs
1/2 cup flour
1/3 cup cocoa  

Cookie layer
2 tablespoon oil
2 tablespoon brown sugar
2 tablespoon sugar 
1 tablespoon soy milk
1/2 cup flour
1/3 cup chocolate chips (mini works best)

In bowl, mix oil & sugar until combined
Mix in baking powder and eggs
Mix in flour & cocoa
Pour into pie crust
In the same bowl (don't need to wash)
Mix together the cookie ingredients
Evenly distribute the cookie dough over the pie, pushing in the dough as much as possible 
Bake at 350 for 40 minutes
Allow to cool

Salmon Teriyaki

This is a delicious and easy-to-make salmon. There is never a piece left at the end of the meal. I hope you enjoy:)


1 lb salmon fillet
2 T sugar
2 T soy sauce
2 T white wine
1 clove garlic, crushed
1 t ground ginger (optional)


Combine all ingredients besides for the fish.
Pour over fish, cover and refrigerate at least 1 hour.
Preheat oven to broil.
Remove salmon from marinade, reserving marinade.
Place fish on a broiling pan.
Broil 10 minutes per inch of thickness, basting with marinade halfway through cooking time, or until fish flakes when tested with a fork.

Salmon Teriyaki 2

The best part of this recipe is that the dressing can be prepared in advance and the rest of the recipe is quick.  A great recipe for days when you have only 20 minutes and what will we eat??? (just prep the dressing in the beginning of the week... just in case :)

6 salmon fillets 
salt and pepper 

Place salmon in a baking pan. 
Season the salmon with salt and pepper and spray/smear with oil 
Bake at 450 for 15-20 minutes (DO NOT OVERBAKE)  
Meanwhile combine the following ingredients:

1 cup duck sauce (any sweet and sour/ plum sauce) 
1 tablespoon sesame oil 
1/4 cup soy sauce 
1 tablespoon honey

When the salmon is ready, glaze with sauce. 
Optional: sprinkle sesame seeds on top

Stuffed peppers

This is a fairly quick recipe, and the greatest thing about it, is that they are so pretty. They are great for a supper, and can be used to entertain as well. 


3-4 colored peppers 

1 lb ground meat 
1/2 cup raw rice 
1 egg 
2 big squirts of ketchup 
garlic powder 
black pepper 

2 cup tomato juice 
1 cup tomato sauce 
3/4 cup water 
5 tablespoon brown sugar 
Cut off the tops of the peppers (I like to keep them to put on top of filling) and clean the inside 
Combine all the filling ingredients and fill the peppers (leave a bit of space) 
Optional: place upright the tops back on the peppers 
Place in 4 qt pot and cover with sauce 
Cook for 1 1/2 hours

Sweet & Sour Meatballs

Meatballs is one of the favorites at our house, and I love it since it freezes amazing! I prepare this in larger quantities (15-20 lb) and freeze in supper sizes. Im giving you the smaller version but it doubles, triples, etc really easily. 

For those that asked this is from the Purim in the Palace menu ;)

Meatballs ingredients:

1 lb ground beef
1 egg
1/3 cup matza meal (breadcrumbs work also)
3/4 teaspoon each: salt, black pepper & oregano 
(optional: 1/2 onion grated- my kids don't like pieces in their meatballs so I skip it)

1 cup jellied cranberry sauce
1/2 cup tomato sauce
1/4 cup ketchup (you can use tomato sauce for it all)
1-3 Tablespoon brown sugar
2 teaspoon lemon juice


In a large bowl, mix meat ingredients and set aside. (If its too thick, add a bit water)
Mix sauce ingredients in a pot and cook  over low flame for 1/2 hour.
While sauce is cooking, form meat into balls
Stir it until its smooth (at times, Ill use the immersion blender to quicken it up)
Add meatballs into the sauce and simmer for 1 hour

Enjoy with spaghetti or rice

Sweet & sour chicken

This chicken comes out very soft and goes really well with a couscous or rice dish. Enjoy!

4 pieces of chicken (its best to use thighs & legs), best without skin 
1 large onion diced 
black pepper 

1/2 cup ketchup 
3/4 cup brown sugar 
1 teaspoon brown sugar 
1 tablespoon soy sauce 
3 cloves garlic, crushed 

Preheat oven to 350. 
Put onions on bottom of a 9 x 13 pan. 
Place the chicken on top of onions. 
Sprinkle pepper and paprika over chicken. 
Bake for 20 minutes uncovered. 

Mix the remaining ingredients together 
Pour over chicken. 
Bake covered for 1 1/2 hours. 
Serve over couscous of your choice.

Sesame Chicken

We made this with our Mini Chef , and it was a huge hit! The kids loved preparing it, they especially enjoyed wearing gloves. I think, we finally found an amazingly simple and delish recipe. This is a mini recipe, but can easily be doubled, tripled, etc.

2 chicken breasts, skin & bones removed
3 Tablespoon oil for frying

2 tablespoon corn starch
2 tablespoon flour
1 egg
½ teaspoon salt
½ teaspoon pepper

2 tablespoons honey
4 tablespoons ketchup
2 tablespoon brown sugar
2 tablespoons vinegar
3 tablespoons soy sauce
1 teaspoon garlic
1 teaspoon sesame oil
1 tablespoon sesame seeds
optional: 1/2 teaspoon cayenne pepper

1 tablespoon cold water
2 tablespoons corn starch
scallions, chopped

In a small bowl, mix together batter ingredients
Cut chicken into bite size pieces
Mix into batter mixture 
Heat oil in large pan
Drop chicken and batter into pan
Allow to fry for approx 3 minutes, until crispy before stirring
Flip and fry on other side until cooked through
In a separate bowl, mix together sauce ingredients
Pour sauce over chicken in skillet and bring to boil
Mix corn starch and water until dissolved
Pour into sauce mix
Stir until sauce thickens
Sprinkle in scallions and heat through
Eat over rice

Green Goddess-parsley dip

This is a great dip for bread/rolls, its pretty (& tasty) You can use this as a garnish as well. I like to "squiggle" some on a plate under a piece of gefilte fish or salmon. 

1 bunch parsley, washed really well (stems and all)
1 cup of mayo (or until your desired consistency)
4 cloves garlic
1/4 cup vinegar
1/4 cup lemon juice
1/2 onion
salt & pepper to taste
Toss all ingredients into the food processor and  blend. 
Mayo can be played with- it depends on your taste
Note: the dip will thicken in the fridge.

Salad with delicious basil dressing

This dressing is just that- delicious. I love making this multiply 4+ and keeping it in the fridge. It stays good for awhile, but likely you'll finish before then. You can play around with the salad veggies- have fun and enjoy! 


Lettuce, checked, washed & chopped
Avocado, cubed
Mango, cubed
Pomegranate seeds
Purple onion, diced small


1/2 cup apple cider vinegar
1 cup oil 3 cloves garlic
1/4 cup maple syrup
1/2 cup basil (I use dry but feel free to go all out)
1/2 teaspoon salt
1/2 teaspoon black pepper 

Layer salad in a bowl or on individual plates
Blend dressing ingredients with immersion blender or in Cuisinart
Pour dressing just before serving 

Spinach & beet salad


Spinach & beet salad

1 package spinach (romaine works great also)
4 beets, peeled, cooked and cubed
1 avocado, cubed
1/4 red onion, sliced thinly

1/4  red onion
3 tablespoon mayo
3 tablespoon sugar
1/2 cup oil
1/4 cup vinegar
salt & pepper

Layer salad in bowl
Blend dressing, until smooth (you can prepare the dressing in advance and refrigerate)
Pour over salad right before serving
Mix and YUM!

Veggie barley soup

Coming home to warm soup on a cold day, like we enjoy many of here in QC, is priceless! This soup is filling and nutritional. 


10- 12 cup water
3/4 cup pearl barley
3 large carrots, peeled and sliced
3 stalks of celery, sliced
1 potato, peeled and diced
1 sweet potato, peeled and diced
3 large onions, diced
1 cup mushroom sliced 
3 cabbage leaves, sliced
2 tablespoon onion powder or soup mix 
salt and pepper


Boil water in large pot (10 cups)
Add barley and cook uncovered over high heat for 5 minutes, skim off the white foam
Add remaining ingredients and cover
Simmer for 1 1/2 hours, stirring occasionally
Add remaining 2 cups of water as needed.


Delish vegetable soup

1-2 tablespon olive oil
2 onions, chopped
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes ( I've done with  fresh tomatoes as well for a completely different result)
6 cups water
2 sweet potatoes, peeled and cubed
1 can white kidney beans (cannellini)
2 cups frozen green beans
salt & pepper
1 tablespoon fresh basil (4 -5 leaves), cut small
1 can corn kernels

Saute onion in oil until translucent (6-7 min)
Add garlic and saute for 5 min
Add tomatoes, water and sweet potato
Bring to a boil
Add beans and spices and bring to a boil again
Cook on low flame for 30-40 min
Stir in corn and heat through 

If preparing this soup in advance, add corn before heating it up.  

Doughless Potato Knish

For those who love Knishes and find it hard to put it all together, here is a quick version of the recipe, minus the dough
Doughless Potato Knish

2 large onions, diced
3/4 cup oil
8  potatoes, peeled cooked and well mashed
4 eggs
2 cup flour
1 Tablespoon salt
1/2 teaspoon black pepper

1 egg
sesame seeds

Saute onions in oil until golden brown.
Mix together all the ingredients and add the onions.
Put into 9 x 13 (or 2 round pans) 
Brush egg on top and sprinkle with sesame seeds.
Bake at 350 for 1 hour or until golden brown

Variation: Scoop mixture into balls, place on baking sheet and bake


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