Cooking Time: 30–60 min

 

 

9/10:

CHALLAH:

https://https://peaslovencarrots.com/no-fail-challah-recipe-1/?highlight=no%20fail%20challag

Salade cuite:

https://www.youtube.com/watch?v=1oxG9tCPLXo&list=LLWqiCidl8faoIZa5YZmy4hQ&index=33&t=66s

CROCKPOT SAUTEED ONIONS:

Peel and thinly slice 20 onions or put in the food processor with the slicing blade attachment. 

Place in crockpot with 1 tbsp neutral oil (think canola or avocado), and 1/2 tsp kosher salt. Place cover on and set crock pot to low. Cook for 6-8 hours, stirring every 30 min or so, until onions are deeply golden and carmelized. Divide onions into zip top bags and freeze for future use!

HARVEY WALLBANGER:

1 box yellow cake mix

1 package vanilla pudding

4 eggs

1/2 cup orange juice

1/4 cup amaretto

1/4 cup vodka

1 cup oil. 

Combine everything in a bowl and mix on medium speed for 2 minutes. Pour into a well greased bundt pan and bake on 350f for 35-40 min. Allow to cool for exactly ten minutes, the remove and place on a piece of parchment paper. Once completely cool wrap cake in a few layers of saran wrap and freeze!

SWEET POTATO PIE:

2 large or 3 medium sweet potatoes

3 egg whites

1/2 c white sugar

1/2 c richs whip

1 tsp vanilla extract

1/4 tsp kosher salt

Preheat oven to 350f. 

Peal and cube sweet potatoes. 

Place in a pot with 1/2 tsp kosher salt and fill with water. 

Bring mixture to a boil and boil until potatoes are fork tender. 

Drain well. 

Place in the food and mix until pureed. 

Add the rest of the ingredients. 

Mix until well blended. 

Pour into a greased baking dish (that you can freeze in), and sprinkle a tiny pinch of cinnamon over the top.

Bake for 45 minutes.

Remove from oven and allow to cool completely. 

Wrap in a few layers of saran wrap, very tightly and freeze. 

9/11

PUREED VEG SOUP:

https://www.instagram.com/p/BpWorIynbTY/?utm_source=ig_web_copy_link 

ABBY’S PESTO:

https://https://peaslovencarrots.com/?s=ABBY+PESTO

RUGELACH DOUGH + FILLINGS:

DOUGH FROM SPICE AND SPIRIT PAGE 241

FILLINGS:

FUNFETTI:

1 package vanilla pudding

1 cup confectioners sugar

1/2 cup white sugar

1/2 tsp vanilla extract

1/4 tsp kosher salt

1/2 cup melted margarine or betterine

Colored sprinkles (as many as you like)

CHOCOLATE

1 package vanilla pudding mix

1 cup confectioners sugar

3/4 cup cocoa powder

1/2 tsp vanilla extract

1/4 tsp kosher salt

1/2 c melted margarine or batterine

SIMPLE SYRUP:

3/4 cup water

1 cup white sugar

Bring to a boil while mixing. 

Once sugar is dissolved, boil for one more minute then turn off heat. 

Set aside to cool. 

INSTRUCTIONS:

Preheat oven to 350f and prepare baking sheets with parchment paper.

Melt margine. 

Place everything else in a bowl and stir to combine. 

Add in oil and mix to create sandy mixture (if too dry you can add 1 tbsp oil).

Spred mixture over dough. 

Roll slice bake!

The second they come out brush with simple syrup.

After 1-2 min, move rugelach to cooling rack.

Cool completely. 

Once cool, place in Tupperware, in layers with parchment paper between the layers. 

Freeze and use as needed!

*I do not have time to roll circles, cut triangles and roll. So I divide the dough, roll it out, spread the filling and roll and slice cinnamon bun style. Its way easier!

MEAT KREPLACH:

FROM SPICE AND SPIRIT

USE FANCY KREPLACH DOUGH (bottom of page 141)

USE BASIC KREPLACH FILLING (top of page 141)

 

9/12

MATZAH BALLS

4 egg

1/4 c oil

1 c matza meal

1 tsp bp 

1 tsp salt

In  a bowl combine matzah meal, baking soda, baking powder and salt. 

In a measuring cup combine oil and egg and mix until well combined. 

Pour oil mixture into matzah meal mixture and mix to combine. 

Cover with saran wrap directly on mixture. 

Refrigerate for at least one hour or overnight. 

Bring a pot of broth or water (i prefer broth) to a boil. 

Slightly oil your hands than form matzah balls (whatever size you like, just have in mind they do grow while boiling!) and drop into boiling water. Once all the matzah balls have been added, reduce heat to low and simmer for 1 hour. 

Remove matzah balls using a slotted spoon and place into small containers in a single layer.

Allow to cool.

Cover the top with saran wraps directly on matzah balls and cover container. 

Freeze and defrost overnight in the fridge before using!

TINY SHNITSEL

https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODU0MjIyNjg3MjIzNTAz?igshid=6225erbityf7&story_media_id=1674700394713714996

9/13

CHALLAH (see 9/10)

9/15

SWEET AND SOUR MEATBALLS

https://www.instagram.com/p/BYdLwWcn_k0/?utm_source=ig_web_copy_link 

MEAT/VEG/BARLEY SOUP

https://https://peaslovencarrots.com/meal-in-a-bowl-or-meaty-veg-barley-soup/ 

RASPBERRY OAT BARS

https://www.instagram.com/p/BcUfNFHHfRc/ 

LIME BARS

https://www.instagram.com/p/BYng2kMHjq0/?utm_source=ig_web_copy_link

NO FAT BISCOTTI

https://www.instagram.com/p/BbB8iYXHZLH/?utm_source=ig_web_copy_link 

LACE COOKIES

https://https://peaslovencarrots.com/oatmeal-lace-cookies/ 

RAW COOKIE DOUGH

https://https://peaslovencarrots.com/cookie-dough/ 

VANILLA ICE CREAM BASE

https://https://peaslovencarrots.com/basic-non-dairy-ice-cream-base/ 

9/16

HERIRA SOUP