SUCCOS 5785
before anything I need to tell you that I had nothing to do with this! Eli, Meir and Dovi worked really to build the succah, bring in the stuff, get the electricity set up and so much more.
And then, Leah Baila with her gang of little sister helpers arranged and decorated everything.
So thank you to them for letting me do what I love and me hide out in the kitchen for 3 days cooking.
🌿🍋🌿🍋🌿🍋🌿
To me succos is a time of togetherness. We move out of our homes for 7 days to be reminded of our time wandering in the desert as a small nation surrounded on all sides by the shechina.
Today, when we are so deep in galus (exile) it can be hard to even crave the togetherness our souls, deep down, desire to feel with Hashem. So we physically surround ourselves with His presence by living inside an actual mitzvah.
This year, specifically when so many Jewish families are in fact not together, we must daven for redemption.
Succos last year felt like it ended at a rock bottom place. And if that was rock then there is nowhere to go but up. Please Gd may Succos this year end with ultimate “up”!
I daven that we each do our part to bring the togetherness amongst our nations so that each individual family can also be together.
As we enter our succah’s may we blessed to feel Hashem all around all the time.
May Hashem reunite all the families of klal Yisroel.
May Hashem safe gaurd and protect our soldiers and those still being held hostage.
May we have peace with in our nation.
May Hashem heal completely the sick and injured.
And of course,
May we blessed to greet Mashiach Tzidkeinu, build the third and final Beis Hamikdash and witness techiya ha’meisim b’mheira b’yameinu Amen selah.
#succoth #succos #סוכות #סוכותשמח #succos5785 ...

BETS SPONGE CAKE EVER
the most absolutely perfect cake to bring into your succah. The taste is and texture are spot on, but it’s actual magical because the taste actually gets better and better after you’ve even taken a bite! #i know the combo of liquids feels intimidating but it’s not and it’s soooo worth it!
I really am confident that it’s a if you know you know situation and you will very much understand once you taste it!!
#recipe
#recipe
7 eggs, separated
1&1/2 c sugar (divided)
1/2 cup oil
2/3 c almond milk
About 2 tbsp water (read instruction carefully)
2 tsp lemon juice (fresh is best)
2 tsp vanilla extract
2 drops (literally) almond extract
2&1/4 c flour
Scant 1/2 tsp salt
3 tsp baking powder
Preheat oven to 175°c (350°f). In a stand mixer or using electric beaters beat egg whites till foamy. While mixing very slowly add in 1/2 cup sugar. Mix until mixture is a bit glossy and you have stiff peaks when you remove the mixer. Set aside.
In a large bowl combine egg yolks and 1 cup sugar. While whisking add oil. In a measuring add 2/3c almond milk. Slowly add the water until you have exactly 3/4 cups of liquid total (we are simply watering down the almond milk!). Add lemon and both extracts to almond milk mixture. Pour into the bowl and stir to combine. Add flour, salt and baking powder. Mix gently until everything is fully mixed. Add 1/3 of the egg white mixture and fold into batter to loosen. Add remaining eggs whites and very gently fold until combined. Pour batter into an ungreased tube pan (ideally one with legs at the top). Do not bang the pan- we’re keeping the air in!!! Place in the oven and bake for about 50 minutes. Remove from the oven and gently flip pan over to cool upside down for 1 hour. Cut around the edges and place on a cake plate. Allow to cool another 3-4 hours before slicing! Serve and enjoy!
*make sure you tube pan/Bundt is a regular pan. Do NOT use a non stick pan or the cake will slip out!
#recipes #cake #spongecake #recipes #desserts ...

BEEF CRUMBLE (slash free form mini burgers) MESSY FRIES
This is the story of a girl who doesn’t want her ground beef to have the texture of sand. So she a made better beef crumble and will now proceed to make a new version of them constantly until she has explored the vast number of ways they can be deliciously consumed.
The end. Or the beginning. Depends how you look at it💫
For real though, it’s all about the beef. Crispy little crumbles of beef that you can ACTUALLY SINK YOUR TEETH INTO.
#recipe
1.5 kilo (3.3lbs) chopped meat
6-8 cloves garlic, minced
2 tsp kosher salt
1&1/2 tsp coarse black pepper
2 Tbsp olive oil
2 yellow onions, diced, sautéed in 1 tbsp olive oil and 1/2 tsp kosher salt until browned
Preheat a large skillet over medium high heat. Meanwhile in a large bowl combine meat, garlic, salt and pepper. Mix very well. Once pan is hot add oil. Using your hands (I wear 🧤) drop a small amount of meat (about 2 tbsp worth) into the pan. Continue until the pan is full. Once full allow those meat crumbles to cook for 2 minutes. Then nudge them over to the side of the pan making room to drop more in. Keep doing that until you finish your meat. (You can also move the cooked ones to a plate if that’s easier for you!) once all the beef crumbles are cooked add sautéed onions (onions can be made a few days in advance!) and stir to combine.
Serve hot over French fries, mashed potatoes, a salad or stuffed into pitas!!
MESSY FRIES:
Bake a package fries according to the directions. When they are crispy drizzle with a little special sauce and your fave spicy mayo. Add onions, jalapeños, tomatoes.. whatever you like, the beef crumbles and drizzle more sauce over the top! Serve right away and enjoy! #recipes #dirtyfries #easyrecipes #glutenfree ...

JALAPEÑO KANI POPPERS
These are awesome. They’re actually not hard to make but super spectacular to serve!
Also, don’t be nervous about the spice. Coring the jalapeno and removing the ribs and seeds really mellows them out!
#recipe
For the jalapeños
About 40-45 jalapeños
16pz fake crab
1/4 cup mayo
2-3 Tbsp sriracha
3/4 c bread crumbs (I used GF)
1 Tbsp soy sauce
TEMPURA BATTER
2 cups rice flour
1 cup corn starch
1 tsp salt
1/2 tsp baking soda
1 egg
2 cold cups seltzer (the colder the crispier!)
Using a very sharp knife, core each jalapeno removing alll the seeds and ribs. Set aside. Place remaining popper ingredients into a food processor. Pulse until it resembles the texture of ground meat. Place the entire mixture into a ziptop bag and snip on corner. Squeeze bag gently into the center of each jalapeño.
Set a medium sized pot over medium high heat and fill half way with oil. Combine tempura ingredients in a large bowl and mix well.
The colder the batter the crispier they will be. Once the oil is hot, place each jalapeño in batter to fully coat and then immediately into the oil. Fry for 3-4 minutes until golden brown. Remove from oil and place on a cooling rack.
Serve with ponzu and or spicy mayo and enjoy.
#recipes #easyrecipes ...

PRETZEL CRACK
🚨for all your craving emergencies
we kept it #glutenfree with GF 🥨 and #vegan with dark 🍫.
Make them however you like 🥰
#recipe
1 cups brown sugar
1/2 cup corn syrup
1 tbsp margarine
1/2 tsp kosher salt
1/2 tsp baking soda
1 cup roasted salted peanuts, no skin
8 oz (226 g) Pretzels
3 cups Chocolate chips
Preheat oven to 180°c (350°f) and line a baking sheet with parchment paper. Grease liberally with non stick spray. Add pretzels and peanuts to baking sheet.
In a sauce pan melt brown sugar, corn syrup, margarine and salt on medium high heat. Stir until bubbles form. Once mixture begins to bubble allow it to boil for exactly 2 minutes. Shut off heat and immediately stir in baking soda (I like to use a silicone spatula for easy cleaning!). Drizzle mixture over the pretzel and peanuts. Immediately began to use 2 spoons (not your hands like I did😬) to mix pretzels and peanuts in the mixture. Use spoon to press mixture into a single even layer (I used a piece of parchment paper to help with that!) sprinkle chocolate chips over the top and place into the oven for 3-4 minutes until chocolate is melted. Use a spatula or knife to spread chocolate in an even layer. If there are any runaway pretzels or peanut pieces that aren’t stick with the caramel just get some chocolate on them and they’ll attach during the freezing! Place baking sheet in the freezer over night (or at least 4 hours). Crack in to pieces. Serve frozen, and enjoy!
Store leftovers in the freezer!
#snacks #recipes #easyrecipes #fallrecipes #candy ...

Can’t sleep. ...

GORMEH SABZI
only possible because of the most amazing Elana Antonelli @farzaniantonelli
Thanks for teaching us your ways and being the funnest in the kitchen!
Once you get all the washing of the herbs and veg done it’s actually pretty easy!!!

#recipe
1 kilo kolichel meat (or any stew meat)
4 Tbsp olive oil, divided
1 leek, minced, washed and drained
12 cups parsley
2 large bunches of scallion greens (40 indovual scallion stalks)
5 cloves garlic, minced
2 Tbsp dried mint
1 Tbsp dried fenugreek
3 yellow onions, diced
2 Tbsp kosher salt, divided
5 cups water
8 dried Persian limes, poke hole in each one with a knife
2 tsp turmeric
1 can kidney beans, washed and drained
Cut meat in 1&1/2 inch cubes. Add to pot and cover with water. Bring to a boil and allow to billow for 15 min. While meat is cooking prep the veggies. Add scallions, garlic and parsley to the processor. Pulse till minced. Heat a large sautee pan over medium high heat. Add remaining olive oil, pulsed mixture and leeks. Cook for 5 min stirring often, add mint and fenugreek and cook another 15 minute stirring often. Drain, rinse off meat from any scum. Dried. Return pot to stove. Add 2 tbsp oil and meat. Cook, stirring often to sear on all sides. Add onion to the pot with the meat. Cook for about 5 min then add herb mixture and water. Stir. Add limes, beans, turmeric and salt. Bring to a boil, then reduce heat, cover the pot and simmer for 3 hours, stirring every so often. When the meat is soft and falling apart it’s ready! Serve hot over rice (tahdig is ideal 😋) and enjoy!!! #gormehsabzi #persianfood #glutenfree #easyrecipes #recipes #jewishfood ...

BURGER POCKETS
The name won bc it’s cute. It’s a pocket. Of puff pastry. Filled with good hamburger like things.
And they’re adorable.
And delicious.
And come with a myriad of serving options.
And they’re freezable.
K. That’s all.

#recipe
1.5 kilo (3.3lbs) ground meat
1 Tbsp kosher salt
2 tsp coarse ground black pepper
6 cloves garlic minced
1 Tbsp granulated onion
2 Tsp granulated garlic
2 tsp paprika
Put everything in a bowl, mix until well combined.

2 rolls puff pastry or about 60-65 small puff pastry squares.

Preheat oven to 180°c (350°f) and line baking sheets with parchment paper. If using puff pastry rolls cut into 2-3 inch squares.
Place 3 Tbsp meat mixture in the center of each one. Bring corners together and smush to seal. Form a sort of hamburger bun shape. Place seam side down on baking sheet. Leave 1&1/2 inches between each one bc they puff up.
Bake for about 40-45 minutes.
Serve hot and enjoy!

You can serve over chummus, techina, over a salad, or do what I plan on doing and douse them with
mushroom sauce 😋!

TO FREEZE: cool completely. Store in an airtight container. Place parchment between layers.

TO REHEAT: remove from freezer and place immediately on baking sheet and on plata or in oven (on medium temp (around 160°c/325°f) uncovered until heated through.

Enjoy and happy cooking!
#recipes #jewish #jewishfood #highholidays ...

STICKY SILAN + LEEK CHICKEN
An easy mix, pour and bake chicken…
YES PLEASE.
I love silan and so often when it’s found in savory recipes it takes over and everything becomes so sweet. I wanted to keep the deep dark flavor of the silan but make it super savory!
#recipe
8 pieces of chicken (bone in, white or dark meat, skin on or off!)
1 leek, halved lengthwise, thinly sliced
3/4 cup hot water
2 tsp onion soup mix
MARINADE:
4 cloves garlic, minced
1 Tbsp + 2 tsp Dijon mustard
2 Tbsp soy sauce
3 Tbsp white wine vinegar
5 Tbsp silan (date syrup)
1 tsp paprika
1 tsp granulated onion
1&1/2 tsp sumac
1 Tbsp olive oil
Preheat oven to 350°f (180c). Grease a baking dish and add leeks and chicken pieces. Combine all the marinade ingredients in a bowl and pour over chickens. Use your hands to rub all over chicken and leeks. Make sure chicken is bone side down and use your hand to scoop up the saucy leeks and place them on top of the chicken. Combine hot water and onion soup mix. Pour in the side of the dish. Cover baking dish tightly with parchment paper then foil. Bake for 50 minutes. Remove dish, uncover and baste the chicken. Cook uncovered for another 30 minutes basting the chicken every 5 minutes (the mere you baste the sticker the chicken will get!!) Serve hot and enjoy!
#chicken #roastchicken #silan #dates #recipes #easyrecipes #glutenfree ...

RIBBONED SIMANIM SKEWER
it’s not a recipe as much as technique. If you follow these steps you can create the ribbons and make the skewers out of any veg you like!!!

🥕Thinly slice your vegetable. Depending on the vegetable, it’sshape and hard it is you may use a knife, a peeler or even a mandoline to get those slices super thin.
🥕lay all the vegetable slices in a single layer on a cooling rack. Sprinkle kosher over all the veggies.
-you do not need to douse them with salt. For reference: all the veg you see in the video had only 2 tsp of kosher salt sprinkled over them.
🥕allow to sit for 2 hours so that the salt can draw out the water and make them pliable.
🥕wipe off water and salt, fold one piece of veg at a time accordion style. Place on skewer.
🥕once all your skewers are made heat grill pan on medium high.
🥕brush vegetable skewers with olive oil and add 1 tsp olive oil to the pan itself.
🥕sear for 3 minutes on both sides.
🥕once you flip to the second side add 3 Tbsp water to the pan and immediately cover with a piece of foil to allow the veg to steam and cook through.

To serve:
Place dates and black eyed peas on a platter. Top with skewer and sprinkle pomegranate seeds over the top.
Drizzle 2 tbsp of white wine vinegar and 1 Tbsp olive oil over everything.

May all our prayers be answered with revealed goodness this Rosh Hashanna and may we be blessed to celebrate the holiday with Mashiach Tzidkeinu b’mheira b’yameinu Amen selah. ...

4 CIRCLE CHALLAH TECHNIQUES
Which is your fave????

Use any dough recipe you love!

2 STRAND:
roll out strands. Taper edges. Twist. Spiral.

4 STRAND:
Roll out long thin strands. Taper edges. Make regular 4 braid challah.
Lay all 4 vertical. Working with the right side pick up the first and second strand. Lift them. Bring the second strand all the way over to the left side. And the first strand place between the 3rd and fourth. Now repeat in the other side.
Give braided challah and gentle roll on the counter. Spiral.

6 STRAND:
Roll our strands. Taper edges.
3 vertical. 3 horizontal.
Basket weave.
Braid each side.
Tuck under challah.

8 STRAND:
Roll out stands. Taper edges.
Creat a hashtag (only use two strands for each line instead of 1)
Cross cross the ends of the strands by place the one that’s over under the one on the bottom. Keep going until you run out dough. Tuck loose edges in.

Rise. Egg wash (I do 1 egg + 1 egg yolk for extra goldenness. Top (I do sugar + maldon salt). Bake.

#challah #roshhashana #jewish #jewishholidays #challahbread #howto ...

BEST EVER APPLE HAND PIES
Iconic white crisp coating, deep, dark apple flavor. It’s the perfect apple pie bite all wrap up in a tiny little package!
#recipe
6 green apples
2 lemons, halved
1/2 tsp kosher salt
1 cup packed dark brown sugar
1 roll Turkish phyllo dough (or any dough you want.
For the glaze:
1 cup sugar
1 cup water
Fill large bowl with cold water and squeeze the juice of two lemons into it. Peel apples and place in bowl. Once all the apples are peeled removed one at a time and slice into thin pieces. Return slice to bowl to prevent oxidizing. Heat a large skillet over medium high heat. Add 2 tsp olive oil and the apples, shaking off excess water as you add them to the pan. Sprinkle salt over the apples. Stir very gently. Cook apples for 12-15 minutes stirring only every 3/4 minutes. We’re really looking to get them nice and dark and develop their flavor. Once browned and soft add in 1 cup packed brown sugar. Stir to incorporate. Once sugar starts to bubble cook for two more minutes stirring every 30 seconds. Remove from heat and allow to cool completely.
To assemble:
Preheat oven to 175c (350f). Roll out dough and cut 4.5 in x 3 in squares. Place 2 heaping Tbsp of apple onto one side. Very lightly egg half the rectangle. Fold over. Seal edges with fork. Bake for 35-40 min until golden and puffy. While cooking make glaze. Mix water and sugar in a pot. Bring to a boil. Boil for 6 minutes (until reduced by half). Remove tray from oven, place on cooling rack and immediately brush with glaze. Allow to cool for 10 min then glaze a second time and dry completely. (If glaze hardens while waiting for next pan add 1 tbsp water and reheat over low flame). Makes around 24 individual hand pies #recipes #apples #fallrecipes #applerecipes ...

HARISSA DATE LAMB SHOULDER
Spicy, sweet, acidic, crispy outside, juicy tender insides…MMMMMMMMMMM
And bonus it’s ridiculously easy to make. Like mix things in a bowl. Rub. Bake. That’s simple.
And, I used lamb shoulder but totally use this marinade on any cut of lamb you want, just adjust the cooking times!
#recipe
1 lamb shoulder (don’t worry about weight… give or take a few lbs won’t matter…)
3 Tbsp harissa
4 Tbsp silan
3 Tbsp white vinegar
2 Tbsp olive oil
2 tsp kosher salt
10 cloves garlic
1 sprig rosemary, leaves removed
1 cup room temp water
Preheat oven to 180°c (350°f) and light grease a rimmed baking dish large enough to fit the lamb. Place lamb inside and use a sharp knife to score the lamb shoulder 1/4 inch deep. In a bowl combine harissa, silan and vinegar. Pour over the lamb and rub all over making sure to get the marinade into the slits and underneath! Add garlic into the slits. Sprinkle rosemary. Pour water into the pan. Cover lamb with parchment paper and cover tightly with foil. Bake for 2 hours. Remove. It should be done at this point. If your lamb is not crispy raise oven temp to 200°c (400f) put it back for 25 minutes to crisp up. Spoon the juices over ot as soon it’s done cooking. Serve and enjoy! #roshhashana #recipes #lamb #lambrecipes #easyrecipes # holiday #holidayrecipes ...

GF BAKERY STYLE HORN COOKIES
easy to make, icon crunchy outside with chewy inside and just just the right amount of dark chocolate dips and just super duper delish!
Also, in my opinion, they’re best right out of the freezer making them the perfect “stock-your-freezer” cookie!
#recipe
14-15 oz marzipan (good quality is ideal!)
2 cup almond flour
2 tsp vanilla extract
1/2 tsp salt
2 cup conf sugar
3 egg whites, divided
2 cups sliced almonds
200g chocolate, melted.
Preheat oven to 180°c (350°f) In a food processor combine marzipan, almond flour, vanilla, salt, sugar and 2 egg whites. Mix until it forms a dough. Beat remaining egg white till slightly foamy. Remove 2 tbsp of dough and form a log. Brush very lightly with egg white. Then dip in sliced almond gently pressing them into the dough. Form a rainbow shape. Place on cookie sheet. Repeat. Bake for 15 min until just slightly golden. Allow to cool on baking sheet for 10 min then remove to cooling rack. Once cooled, dip ends in melted chocolate. Replace on baking sheet until chocolate is cooled. Serve and enjoy! #recipes #glutenfree #glutenfreecookies #glutenfreerecipes #easycookies #easyrecipes ...

EASY DINNER Episode 3
BEST CREAM SAUCE EVER!!
The whole dinner can be on your table in ten minutes (or under if you use a pasta that cooks faster!!)
Definitely think about adding leftover veggies to your cream sauce like corn on the cob, or peas!!
#recipe
1lb pasta
1/2 cup butter
4 cloves garlic
1/4 cup sherry wine (or replace dry or semi sweet white wine)
1 cup heavy cream
1/2 cup pasta water
Cook pasta in boiling salted water.
Whole that’s cooking make sauce. Place butter in a pan on medium heat. Cook for 5 minutes stirring often until butter browns. Add garlic. Stir for 1 minute. Pour in wine. Cook for 2 minutes to reduce wine. Add heavy cream. Mix. Add in 1/2 cup pasta water stir. Taste and add salt as needed (I added 1/2 tsp salt)
Combine pasta and cream sauce
Serve and enjoy!!!!
#easydinner #dinner #pasta #creamsauce #recipe #recipes ...

LIME FROZEFRUIT
The best ices of all time.
It disappeared or became not kosher. I don’t know. And I don’t want any new brand. I want the OG clear packaging on a wooden stick.
And also to be available in Israel.
Until then though, I made my own.
AND IT’S AWESOME.
make it now and keep your freezer stocked for the holidays!
#recipe
4&1/2 cups fresh squeezed lime juice
(about 30 limes)
4&1/2 cups sugar
9 cups water
9 Tbsp corn syrup

Place everything in a bowl and mix to combine. Place into a large container. Cover and freeze for 24 hrs. Remove, allot to sit out for 45 minutes then break up into chunks and process in food processor till smooth. (Do this in 2-3 batches so that it doesn’t spill everywhere!)
Refreeze again until serving. Scoop and enjoy!

#recipes #easyrecipes #ices #lime #frozfruit #frozefruit #limeices #vegan ...

EASY DINNER ep 2
SRIRACHA CHICKEN

#recipe
1 kilo chicken breast cut into 1/4 inch cubes
2 tbsp oil
1/4 cup corn starch
🥢put in a bowl and mix to combine

Heat large pan over medium high heat. Add:
2 tbsp oil and the chicken
Cook for ten minutes stirring every few minutes to brown on all sides.
(May need to add 1-2 tbsp more oil)
Once cooked through add:
4 cloves garlic, minced
2 tsp sesame oil
Mix for two min. Then add:
3-4 Tbsp Sriracha
3-4 Tbsp honey
5 Tbsp soy sauce
Mix.
Add 1/3 cup water.
Mix, bring to a boil. Done.
Serve over rice and enjoy!
#easydinner #dinner
#chicken #chickendinner #sriracha ...

FIRE ROASTED HOT PEPPER DIP
I love this stuff so much. Made it for shabbos and served it as a dip for challah, along side grilled chicken and sliced brick roast!
I crisply loved it so much I made more and tonight I’m slathering it over a piece of fish and broiling it!
Hope you love it as much as we do!
#recipe
6 spicy green peppers
5 cloves garlic
1/2 cup cilantro
Juice of 1 lemon
1 tsp kosher salt
1/4 cup mayo
Place peppers directly in an open flame and char on all sides. (You can also do this in your oven by broiling them.) once charred place in a bowl and cover tightly with Saran Wrap. Allow to sit for 20-30 min. Uncover the bowl and gently peel the skin off the hot peppers. Remove stem and place into food processor or in a large jar. Add remaking ingredients. Blend or use immersion blender to juzz everything together until it is smooth and creamy.
Serve as a dip for challah, spread over fish and bake, use it in your deli roll for a spicy surprise or any other way you’d like!
*if you want it to be more mild you can swap 3-4 of the hot peppers for a green bell pepper!
#dip #recipes #holidays #roshhashana ...

CHINESE STYLE RIBS
you saw the video.
MELT. IN. YOUR. MOUTH.
ps. Yse any kind of ribs you like (spare, short, flanken…)
#recipe
2 kilo (4.4lbs) “baby back”ribs
3/4 hoisin sauce
1/2 cup thinly sliced scallions (from about 4 scallions)
6 cloves garlic, minced
1 inch piece ginger, grated
2 tsp sesame oil
3 Tbsp rice vinegar
1/2 cup brown sugar
1/4 cup soy sauce
2-3 Tbsp ghogujaru (or any chili flakes) optional
Preheat oven to 150°c (300°f) and lightly grease large baking dish. Place ribs in dish. In a bowl combine remaining ingredients. Pour all over the ribs running the sauce well into ribs. After running use your hand to scoop up sauce from the pan and pour over the top of the ribs. Place parchment paper over the ribs then cover the pan tightly. Place in the oven and bake for 3 hours. Check, if ribs are fork tender they are done. If not recover and place back in the oven till tender checking every 30 min to make sure they don’t burn. When ribs are done, immediately spoon sauce over the top. Serve hot and enjoy!
To freeze: cool completely in the pan and sauce. Once cooled, place in a large Tupperware or zip top bag. Squeeze out air (if storing in Tupperware place Saran Wrap directly over the meat before covering) and freeze.
To defrost: place in fridge the night before serving. Remover from fridge in the morning and bring to room temp. Place in baking dish. Cover tightly. Reheat gently.
#ribs #recipes #highholidays ...