CREAMY SESAME NOODLES
Comfort food. In a bowl.
Mmmm.
Thanks to @kissthekoshercook for making sesame noodles so I could I think of absolutely nothing else until I you made sesame noods!
#recipe
For the chicken
1&1/2 kilo (3.3lbs) thin chicken cutlets
4 cloves garlic, minced
1 tsp grated ginger
1 Tbsp sesame oil
3 Tbsp soy sauce
For the sauce:
6 tbsp soy sauce
1 Tbsp sesame oil
3 cloves garlic
1 Tbsp grated ginger
2 Tbsp tahini paste
1 tsp balsamic vinegar
1-2 tsp gogujang (or sambal oelek/chili garlic paste or any hot sauce you like)
2 tsp honey
1 tbsp corn starch
1/2 c room temp water
To assemble:
500 grams spaghetti or any noodle you like
1 cup thinly sliced scallions
1 tsp sesame seeds
Bring a large pot of water to a boil. Once boiling add 1 tbsp kosher salt and pasta. Cook until al dente. While pasta is cooking make chicken and sauce.
Add all the sauce ingredients to a ninja, blender, food processor (or use a juzzer) and blend to combine. Set aside.
Cut chicken into tiny 1/8-1/4 inch thick tiny strips. Place all the ingredients for the chicken in a bowl, mix to combine. Seat a large wide pan or pot over medium high heat. Once hot, add 2 tbsp avocado oil and chicken. Spread out and let cook untouched for 3 min. Then gently mix. Cook until chicken is cooked through.
Once pasta is cooked add to the pot with the chicken along with all of the creamy sesame sauce. Stir to combine. Cook for 3-4 min. Add scallions and sesames. Stir, serve and enjoy! ...

BOOZY MUSHROOMS
The best thing to have in your fridge! Serve over techina as a dip, add to salads, wraps, grains bowls or most into an omelette. Mmmm. Just a good, yummy fridge staple!
#recipes
2lbs assorted mushrooms, stems + gills removed
4 tsp olive oil, divided
1 yellow onion, halved, thinly sliced
1 tsp kosher salt
1/2 tsp coarse black pepper
4 cloves garlic, minced
2/3 cup dry white wine
Slice mushrooms into thin slices. Heat a pot over medium high heat. Once hot add 2 tsp oil and the mushrooms. Cook for 20-25 minutes stirring every few minutes. At first the pot will seem to dry but the mushrooms will quickly release their liquid and then you want to cook out all that liquid so the mushrooms can sauté and get a great texture! Once the mushrooms start to get a drop of color add remaining oil, onions, salt and pepper. Cook for another 20 minutes stirring often. Once onions have browned add garlic and stir to combine, cook for 2 min. Pour in wine and cook for another 3 minutes to allow the wine to reduce and that’s it!
Serve over a salad, add to an omelette or wrap, or pour some techina in a bowl and add a scoop of the mushrooms to the center of it and serve as a dip along side some good bread or challah! #vegan #recipes #easyrecipes #holidayrecipes ...

CROCK POT MEXICAN PULLED BEEF
perfect in hard or soft taco, added to a burrito, spread over tortilla chips or even over a bowl a rice!
#recipe
1, second cut brisket
2 yellow onions, halved thinly sliced
1/3 cup Maggie loves taco spice blend (or your favorite taco seasoning)
2/3 cup barbecue sauce
2 chipotles in adobo + 1 tbsp adobo sauce (if you don’t have you can use 1 Tbsp smoked paprika)
1 bottle beer or lime breezer
Juice of 1 lime
Place meat and onions in a crockpot. I like to cut my brisket into 2-3 smaller pieces (just a personal preference) so I layer the onions between the pieces of meat. Sprinkle tacos seasoning over the top. Add chipotles, bbq sauce, beer or lime breezer and lime juice. Toss everything around with a spoon. Don’t worry about coating evenly or anything. Just a quick 1-2 mix is enough! Cover. Cover the crockpot and place on medium heat and cook for 6-8 hours (timing will vary depending on exact model of crockpot so check it at 6 hours and if it’s not falling apart, leave on for longer!) I like to mix it once or twice through out the cooking process just to distribute the flavors and juices evenly through out the pot. Once the meat is soft and tender, remove a little at a time, pull and return to pot. We want to keep the meat submerged in the liquid while the meat is hot. Otherwise it will dry out! That why we only remove a little bit at a time! Serve in hard or soft shell tacos, over nachos, in a burrito or make a Mexican rice bowl! I always make some salsa and guacamole to serve on the side and have tons of diced tomato, chopped onions, cilantro and some shredded lettuce for everyone to build their own tacos!
Enjoy! #tacos #mexicanfood #recipes #glutenfree #glutenfreerecipes #easyrecipes #dinner #familydinnerideas #familydinners ...

VEGGIE SOUP w/or w/out dumplings
#recipe
1 cup dried mushrooms
2 cups boiling water
2 Tbsp olive oil
3 stalks celery, peeled, diced
1 large leek, halved lengthwise, thinly sliced
1 yellow onion, diced
3 tsp kosher salt, divided
4 zucchini, diced (I used yellow + green)
2 parsley root (or turnips), peeled, diced
2 Tbsp tomato paste
2 tsp granulated onion
1 tsp granulated garlic
2 Tbsp chicken soup mix
3/4 c dry white wine
8 cups vegetable stock
8 large kale leaves, stems removed, roughly chopped
For the dumplings:
3 eggs
1 cup roll temp water
1&1/2 tsp kosher salt
2&1/2 c flour
Place mushrooms in a soup net (or strain later!) and add boiling water. Set aside. Heat a large pot over medium high heat. Add oil, celery, onion, leek and 1 tsp salt. Cook for 10 min stirring often. Add zucchini, parsley root and remaining salt. Stir to combine. Cook for another 6 minutes stirring often. Add tomato paste, granulated onion + garlic Nd chicken soup mix. Mix well to combine. Raise heat to high and pour in wine. Stir and allow wine to reduce down for 3 minutes. Add stock and kale. Bring to a boil then reduce heat, cover the pot and simmer for 2 hours. Meanwhile make dumplings. Add all the ingredients to a bowl and mix well. 45 min before serving return soup to a boil and add in dumplings. Use a big spoon to scoop up a lot of the batter and a smaller to scrape a little bit off the spoon directly into the pot to create the dumplings. Once all the dumplings are added allow soup to boil for 3-4 min then reduce heat to low again, cover and simmer till cooked through. Serve hot and enjoy!
#vegan #recipes #soup #souprecipes #healthyfood #easyrecipes ...

AVIVA’S CAKE aka ALL THE FATHERS FAVORITE CAKE
It’s just the best cake to have with a cup of tea or coffee. It’s not too chocolate-y, or cinnamon-y, mild vanilla flavor and just rich enough to feel decadent but not weigh you down.
It’s a lot to say about a cake but once you make it you’ll understand!
Anyway, once you do make it and love it make sure to thank Aviva in the comments, because it’s all here! I’m just messenger!
#recipe
For the cin-sugar mixture:
1/2 cup chocolate chips
1/3 c sugar
1 tsp cinnamon
1 tsp cocoa powder
For the cake:
2 cups sugar
1 cup oil
4 eggs
3 cups flour
3 tsp baking powder
1 tsp salt
1/4 c OJ
1 tsp vanilla extract
Preheat oven to 175c (350f), NO CONVECTION!
Grease and flour a tube pan and set a side.
In a small combine all the cin-sugar mixture ingredients. Set aside.
In a mixer (or using electric beaters) combine oil and sugar. Add in eggs one at a time. Add 2 cups of the flour, baking powder and salt. Mix to combine. Pour in orange juice and vanilla. Once combined add in remaining 1 cup of flour. Mix for 30 seconds then shut off and fold in any unmixed flour by hand so as not to overwork the cake. Pour half the batter into prepared pan. Sprinkle half the cinnamon sugar mixture over batter. Then add remaining batter. Top the cake by sprinkle the remaining cinnamon sugar mixture over the top. Bake for 50-55 minutes until a toothpick inserted in the collar comes out clean. Remove, Cool for exactly 15 minutes. Run a knife around the edges then place on to a cake plate. Cool completely before slicing. Serve and enjoy! #recipes #cake #cakerecipe #holidays #holidayrecipes #holidaycakes #entertaining #dessert #easyrecipes ...

HEALING SOUP
The only thing I want when I’m sick.
#recipe
1 tsp sesame oil
1 (2 inch piece ginger), peeled cut into big 1 inch pieces
4 cloves garlic, minced
3 scallions, bottom part (white), and top part (dark green) separated, each part thinly sliced
3 Tbsp white miso
1 tbsp gojujang
1 block tofu, cut into 1 inch cubes
14 cups chicken stock
Heat pot over medium heat. Add sesame oil, ginger, garlic and scallion whites. Stir. Add miso and gojugang. Mix. Add in tofu. Mix to coat. Pour in chicken stock. Bring to a boil; reduce heat and then simmer for 1 hour.
I add thin rice noodles to mine today but you don’t have to! If you want just return soup back to a boil and add noodles into the pot and cook until soft!
Sometimes I also add in shredded cabbage, julienned zucchini or poached eggs.
But really when I’m sick I need it simple, quick and done with minimal work!
Hope it gets you through the winter!!!
#soup #healingsoup #winter #flu #strep #recipes #easyrecipes ...

AREYES
One of my families fave dinners!!! It’s easy to make annnnd if you make the meat mixture in the morning or the night before it takes minutes to assemble!
#recipe
1.5 kilo chopped meat
1/4 cup harissa
6 cloves garlic
1 large shallot, peeled, halved
1 Tbsp rice vinegar
1 Tbsp kosher salt
1 tsp coarse black pepper
10 pitas
Place everything besides meat in a food processor. Blend until purred. You may have to scrape down sides a few times.
Place meat in a large bowl and add puree. Mix well to combine. Cover with Saran Wrap and store in the fridge until ready to cook! Or cook right away. But waiting gives the meat time to absorb the flavor.
Preheat grill pan over medium high heat + preheat oven to 350°f (180°c) Slice pitas in half. Add 1/4 c meat mixture to each pita and spread out till the meat reaches the top on a single flat layer. Place stuffed pitas meat side down on the pan. Cook for 5-6 minutes until the meat is seared. Remove and place in tin. Once all the areyes are cooked spread the sides of the pita very lightly with non stick spray and place in the oven for 25-30 min to allow meat to cook through.
Serve hot with techina and schug and enjoy.
#meats #recipes #pitas #middleeasternfood #dinner #dinnerrecipes # ...

MICRO PEAS: BONELESS CHICKENS
it’s here!!!!!!!!!!!!!!!!
After years of pulling out white or dark meat chicken cutlets and having no idea what I actually wanted to make with them I decided to take action and do something about it!!!!!!!!
A book (micro in size, mighty in usefulness!) dedicated to one specific ingredient or topic. That means when you know exactly where to find the recipes you’re looking for!
Each brand new, NEVER BEFORE SEEN recipe went through at least 4 different testers to ensure absolutely perfection and universal execution!
The recipes are over all simple, with something for every occasion!
Weekday dinners, dinners when you forgot you need to make dinner, shabbos chickens, impress the nlaws chicken, you name it there is a recipe FOR EVERY MOOD!
It’s officially available for presale on Amazon which means if you order today then no matter what the price is now: you will pay the lowest price the book hits before it comes out! So do not miss out!
It’s the perfect gift to yourself and everyone else you know!!!
Also, corporate gifting. Yesssss! But we’ll talk about that later!
Any check my stories for the link or click the link in my bio to go pre order yours today!
#micropeas #newbook #bonelesschicken #cookbook #newbook #dinner #chicken #chickenrecipes #dinnerrecipes ...

ASADO ROAST w/ yellow mustard marinade
The actual perfect blend of sweet, tangy, savory. It’s sooooo good! And this roast swooooooon!
Soft, tender and just mmmmm!
If you can’t get asado, make it with a flanken roast, it will be the same!
But also, put the marinade on everything… ribs, brisket… bc it’s delish!
#recipe
1 (5 bone) asado roast
1&1/4 c yellow mustard
1/4 c Dijon mustard
6 cloves garlic, minced
1/4 cup Worcestershire sauce (fish free)
3 Tbsp balsamic vinegar
1&1/2 c dark brown sugar
1 tbsp + 1 tsp kosher salt
2 tsp coarse black pepper.
Preheat oven to 150°c (300°f) and grease a baking dish. Place roast inside. In a small bowl combine all the other ingredients and mix well. Pour over the roast and rub it into both sides of the meat really well. Spoon any sauce from the pan back over the meat. Add 1 cup room temp water to the corner of the pan and cover with parchment and foil! Place in the oven and cook for 3&1/2- 4 hours. Remove, check that it’s fork tender. If not, cover again and replace in the oven for another half hour. Keep doing that until the meat is super tender! Serve hot and enjoy!!
#ribs #shabbos #recipes #easyrecipes #holidayrecipes #roast #meatrecipes #kosher #dinner ...

MEATBALL SOUP
Double the recipe and freeze in pint size containers bc this is just straight up comfort food and we have allllllllll winter ahead of us!
#recipe
Meatballs:
1 kilo ground beef
1 egg, lightly beaten
1/2 c panko bread crumbs (I used GF seasoned)
4 cloves garlic, minced
1 tsp kosher salt
1 tsp granulated garlic
1/2 tsp black pepper
1 cup herbs, finely chopped (I used parsley + cilantro)
2 tbsp olive oil
For the soup:
1 yellow onion, diced
1 leek, halved lengthwise, thinly sliced
4 celery stalks, peeled, diced
3 carrots, peeled, diced
1 tsp kosher salt
2 zucchini, diced
2 cloves garlic, minced
1/2 lemon, juiced
1 cup dry white wine
20 cups chicken stock
2 bay leaves
1 cup herbs (optional)
In a bowl add all the meatball ingredients, except the oil, and mix well. Form meatballs (1&1/2tsp each) once all the meatballs are formed heat a large pot over medium high heat and add oil. Drop in as many meatballs as you can without overcrowding the pot. Sear for 4-5 minutes then gently rotate meatballs to sear for another 3 minutes in the second side. Remove and set aside. continue with next batch of meatballs until they’re all seared. To that pot add the onions, celery, carrots, leek and salt. Cook for 10 min stirring often. Add zucchini and garlic. Stir, cook for 2 min. Add lemon and wine. Stir. Cook for 3 min. Return meatballs to the pot. Mix gently. Add stock, bay leaves and herbs if using. Bring to a boil, reduce heat to a gentle simmer, cover the pot and cook for at least 2 hours. Serve hot and enjoy! ...

OLIVE CHICKEN W/MELTED LEEKS
any dinner that I can make in the morning and ACTUALLY GETS better each time I reheat it for the staggered dinner folks is WIN!!!
#recipe
6 bone-in chicken pieces (I did 3 breasts, cut in half), skin removed
1 cup flour (use GF 1:1 if you need!)
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1 yellow onion, halved, thinly sliced
2-3 leeks, halved lengthwise, thinly sliced
6 cloves garlic, minced
1 heaping tbsp preserved lemon puree
2 cups pitted olives (I did half regular, half harissa)
3/4 cup dry white wine
2 cups chicken stock
3/4 cup cilantro leaves
1/2 cup parsley leaves
Heat a large skillet (with a cover!) over medium heat. Combine flour, salt and pepper in a bowl. Add chicken and tosse each piece in flour to coat. Once pan is hot add chicken, top side down. Sear for 5-6 minutes, then flip and sear another 5 minutes. Remove from pan and sear remaining chicken. Once all the chicken is seared add onions and leeks to the pan with 1 tsp olive and 1/2 tsp kosher salt. Cook onions and leek on medium heat for 25-30 until they are soft and melty. Add garlic, preserved lemons and olives, stir, cook for 2 minutes. Raise heat to medium high. Add wine. Using a wooden spoon stir to scrape up any of the browned bits from the bottom of the pan. Cook for 3-4 minutes. Stir in chicken stock. Return chicken back to the pan, cover with sauce. Top with herbs. Bring to a boil then lower the heat to a very gentle simmer. Cover the pan and cook for 2 hours. Serve hot and enjoy! #recipes #chicken #dinner #dinnerrecipes #easyrecipes #olives ...

SHNITSEL FRIED RICE
Yup.
The best thing to do with leftover shnitsel.
Slice it super thin. Fry in a little bit of avocado oil mixed with sesame oil. Once hot and crisp add rice. Mix till rice starts to crisp. Add garlic. Mix. Cook for two min. Add scallions and sambal oelek or any chili paste. Stir. Add soy sauce. Mix. Combine 1 egg with 1 tbs soy sauce. Stir into rice mixture while mixing.
Serve hot and enjoy!
#recipe #recipes #shnitselfriedrice
#friedrice #dinner #ᴅɪɴɴᴇʀʀᴇᴄɪᴘᴇs ...

CRISPY BAKED EGGROLLS
put anything in an egg roll wrapper and my children will eat them!
I even made a few GLUTEN FREE with rice paper and they were awesome, will out those instructions in the text!
#recipe
2 tbsp avocado oil
2 tsp sesame oil
1/2kilo (1.1lbs) chopped meat
1 tsp kosher salt
800g shredded cabbage
6 cloves garlic, minced
3/4 cup chopped scallions
1/3 cup soy sauce
1/4 cup sugar
2 pkg egg rolls wrappers
For gluten free:
2 rice paper wraps per egg roll
2 eggs
3 tbsp soy sauce
2 tbsp water
Preheat oven to 200c (400f)
In a pot over medium heat add oils and chopped meat. Break up and cook until meat is cooked through. Add cabbage. Mix. Cook for 10-12min, stirring often. Add garlic and scallions. Mix, cook for 2 min. Add soy sauce and sugar, stir to combine. Cook for another 2-3 minutes, set aside to cool.
Lay parchment paper over baking sheet and grease with non stick spray. For Eggrolls (like you see in the video. Place on baking sheet. Spray Eggrolls lightly with non stick spray.
Bake in the oven for 15-20 minutes until crispy!
Serve hot and enjoy!
GLUTEN FREE:
Combine egg, soy and water in a large shallow dish. Mix well. Dip 2 pieces of rice paper into mixture. Sit for 10 seconds. Then place in flat surface. Roll like egg roll. Fry in a non stick pan with 1 tsp of oil, on all sides. Serve hot and enjoy! #eggrolls #recipes #dinner #dinnerrecipes #easyrecipes #glutenfree ...

ROADSIDE CABBAGE SLAW
Good with everything.
Especially shawarma and falafel and smother with techina.
Also. It’ll stay good in your fridge forever.
Fine. Not forever. But a solid week.
#recipe
2 (400g) bags shredded white cabbage
1 Tbsp kosher salt
1 cup herbs, finely chopped (I used cilantro, you can use parsley, dill…mix them…wtvr you want!)
juice of half a juicy lemon (fresh is best!) (abt 2 tbsp)
2 Tbsp white vinegar
1 Tbsp olive oil
1/4 tsp coarse black pepper
Place a colander into a large bowl. Add cabbage and salt. Mix gently to distribute. Set aside for 30-40 min.
After it sits use your hands to gently squeeze cabbage to help a release a little bit more juices. Remove colander, discard juices from bowl, wipe the bowl down with a paper towel and return cabbage back to the bowl. Add remaining ingredients. Mix well.
Done!!!
It’s so good I don’t even need the shawarma! Just stuff into a pita and smother with techina. Also makes an excellent salat to serve on shabbos!!!
Store in the fridge in an airtight container for up to a week. #enjoy
#vegan #salad #cabbage #cabbageslaw #slaw #roadsideslaw #cabbagesalad #glutenfree #veganrecipes #recipes ...

15 min prep chili
🍽️DINNER CHALLENGE ep3💜
Takes no time to prepared can’t sit in the stove as long as you need and reheat as many time as you need and it only gets better!
That’s a win for the prep dinner early but still want it to be delish crew!!!
15 MINUTE PREP CHILI
2 Tbsp canola oil
1 large yellow onion, diced
1/8 tsp salt
3 cloves garlic, minced
1 tsp smoked paprika
1 Tbsp paprika
1 chipotle + 1 Tbsp adobo sauce (if you don’t have use a whole Tbsp of smoked paprika)
1 Tbsp @traderjoes fireroasted green Chile’s (optional)
2lbs. Lean ground beef
2, 15oz cans tomato sauce
2 tsp salt
2, 400g cans dark red kidney beans (optional)
1, 200g can black beans (optional)
Heat a large pot over medium heat. Add onion and first amount of salt. Sautéed for 4 min until translucent. Add garlic, both paprika’s, chipotle, adobo and Chile’s. Cook for 2 min. Add meat and use a spoon to break into chunks incorporating all the spices as you mix. Once meat is cooked through add the rest on the ingredients. Stir to combine. Bring to a boil, then lower flame to low and simmer for 1 hour. Serve hot and #enjoy #dinner #dinnerrecipes #recipes #easyrecipes #dinnerideas ...

BEST ZUCCHINI EVER
The 🌟 of the show.
Make it. Eat it plain. Serve along side chicken. Add it to pasta with a ton of Parmesan, mix into an omelette or just stand over the stove and eat all of it by yourself.
#recipe
4 zucchini’s, sliced into 1/4 inch rounds
2 yellow onions, halved thinly sliced
6 cloves garlic, minced
1 tsp crushed red pepper flakes
3 Tbsp dry white wine
Place zucchini rounds in a filling rack and sprinkle with 2-3 tbsp kosher salt. Allow to sit for 2-3 hours so salt can draw out water form the zucchini. Place rounds onto a dish towel and pat well to dry (do this in batches).
Preheat a large pan (bigger than one I used), on medium high heat. Add 1 tbsp olive oil and half the zucchini. Stir immediately and then flatten into one layer (don’t be too crazy about this if they overlap a little it’s fine ). Cook for 3-4 min. untouched, then stir, cook another 3 min. Remove from pan, add 1 more tbsp olive oil and do the same with remaining zucchini. Add to a bowl. In the same pan add 1 more tbsp of olive oil and onions. Cook on high heat for 10-12 min stirring often so they don’t burn. Return zucchini to pot and reheat. Once hot add garlic and pepper flakes. Mix. Cook for two min. Add wine. Stir. Cook for 4-5 min. Done. Serve hot and enjoy. #zucchini #recipes #vegan #veganrecipes #easyrecipes #glutenfree ...

TWIRLY POP CHICKEN SKEWERS
DINNER CHALLENGE EP 1
Easy, yummy, delicious and it’s on a stick. So the children will eat it.
2 things:
1- don’t marinate the chicken in advance. Make the marinade in advance if you want but do not add to the chicken until right before you are ready to cook it!
2- I served with this zucchini and it was out of this world. Will post that tomorrow. So stay tuned for that.
#recipe
About 20 skewers soaked in water for at least 30 min
1.5 kilo (3lbs) thin chicken cutlets
2 tbsp olive oil
1-2 tsp coarse black pepper
1 tbsp kosher salt
8 cloves garlic, minced
3 Tbsp whole grain Dijon mustard (or 2 Tbsp smooth Dijon)
1 very juicy lemon, halved + juiced
1 Tbsp white vinegar
1 Tbsp dried parsley (rub between your hands to release oils)
Add everything to a bowl. Mix. Immediately add 1 pieces of chicken to each skewer. When putting the chicken on the skewer start at the bottom of the chicken then twist the piece as you add it to create a twirly pop effect. This will keep the white meat chicken moister as it cooks.
Preheat grill or grill pan on medium high heat. Once hot add a tiny dribble of oil. Place skewers on hot pan and cook for 3-4 min on each side.
Serve hot enjoy!
#dinner #chicken #grilledchicken #chickenrecipes #recipes #dinnerideas #dinnerrecipes ...

אין אדיר כה׳
אין ברוך כבן עמרם
אין גדולה כתורה
אין דורשה לישרא-ל

מפי ק-ל מפי ק-ל יבורך ישרא-ל

There is none as powerful as Hashem
There is none as blessed as the son of Amram (Moshe Rabbeinu)
There is nothing as great as Torah
And there is no one, NO ONE, that exemplifies it like the nation of Israel!!!!

FROM THE MOUTH OF HASHEM, MAY ISRAEL BE BLESSED

Simchas Torah 5785
It is a loaded one but me must never forget that WE ARE BLESSED.
Blessed by the One whose blessings are eternal.

As the day approaches may we be blessed with peace.

And of course, blessed to greet Mashiach Tzidkeinu, rebuild the third and final Beis Hamikdash and witness tichiyas Ha’meisim b’mheira b’yameinu Amen selah

#simchastorah #succos ...

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 ...