BAKED ZITI SKEWERS
The moment when elevated presentation and kid friendly meet. Take almost no extra effort, but super fun and pretty! Serve them along side a bright crunchy salad for an appetizer or on a platter family style!! However you do it, you’ll win bc I’m mean, look at them!
500g (1lb) penne pasta
1 (15oz) can tomato sauce
2 tsp kosher salt
1 tsp crushed red pepper flakes (optional)
7-8 balls fresh mozzarella in water
1 Tbsp olive oil
24-26 skewers
Boil pasta in salted water until al dente.
Preheat oven to 175c (180f) and line 3 baking sheets with parchment paper.
Hold 2 skewers half an inch apart and place a penne through both of them and push about a third of the way down. Place 12 pieces of penne total to create a ladder of sorts, making sure they are smushed together. Place on baking sheets. There is room for 8 skewers on each baking sheet. Top each skewer with 2/3 Tbsp of tomato sauce and gently spread to cover all the penne. Sprinkle salt and crushed pepper flakes over the sauce. Remove mozzarella from water and pat dry. Slice into 1/4 inch thick slices. Place 2-3 slices over each skewer. Drizzle olive oil over the top. Place in the oven and bake for 35-40 until the top is golden brown and bubbly. Remove, allow to cool for 5-6 minutes then transfer to serve! ...

ISRAELI (gan!) STYLE CHEESECAKE WITH A 🍓TWIST!
No Israeli child will ever love a cheese cake as much as they live the one they make when they were growing up, every year of gan (nursery)! This is that. Only with a thin a strawberry layer that my very Israeli, gan-cheesecake, loving children whole heartedly approved of!
Hope you love it!
CHEESECAKE FILLING
2 (250g) Gvina levana (quark cheese
2 cups heavy cream
1 cup confectioners sugar
2 tbs vanilla sugar
A pinch of salt
STRAWBERRY SAUCE
600 grams frozen strawberries
1 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp salt
~
250 grams biscuits
1 cup Milk for dipping
1 dairy white chocolate bar (optional)
Pour all the ingredients for the strawberry sauce in a medium sized pot. Cover and bring to boil over medium heat. Allow to cook for 10 min. Remove cover, allow to cook for another 35-40 min. Half way through mash strawberries a little. Place in fridge to cool.
Make the filling: place heavy cream in a large bowl. Whip until medium stiff peaks then add in sugars and salt. Beat until stiff. Add in Gvina levana and fold to incorporate.
To assemble: dip a biscuit in milk and then place in the bottom of a cup, you make have to break the biscuit to make it fit. (If using baking dish make 1 single layer of biscuits to cover the bottom) spoon some cheesecake filling. Then add another biscuits followed by a light layer of strawberry sauce. Add more cheesecake filling then another biscuits. For the final layers add cheese cake filling first, then strawberry sauce. Grate white chocolate over the top if you want to be extra. Refrigerate for up to 2 days. Serve cold! ...

Dairy rugelach
THE SUPERIOR FORM OF RUGELACH
For the dough
2 cups all-purpose flour
1/2 tsp salt
1 cup unsalted butter, room temp
226 g (8oz) cream cheese. room temp
2 tbsp sugar
1 tsp vanilla extract
Filling:
1 (11.6 oz) jar raspberry jam @tuscanini (not sponsored but it’s actually the best)
1 packet (80g) vanilla pudding
OR
1 jar dairy chocolate spread
~
1 egg + 1 Tbsp milk
Confectioners sugar
~
Add everything to a bowl of a stand mixer except the flour. Mix until well combined. Add in flour. Mix until incorporated. Place dough in Saran Wrap and refrigerate for 30
min (or in the freezer for 10 min if your impatient like me).
Remove. Cut into 4 equal pieces. Place on floured parchment. Roll into a large circle. Cover with filling of choice (I did raspberry jam + 1 tbsp vanilla pudding). Cut into 12. Roll up the rugelach. Place into buttered baking dish. I sort of smush them in. You can also place on a sheet tray to cook individually. Combine egg and milk. Brush on top and bake for 35 min until golden and smell irresistible. Cool, top with confectioners and serve! ...

MICRO PEAS: THE SALAD FORMULA
🥬🫛🥕🥒🥦🥑🌶️
That’s right! It’s a boon about salads LIKE YOU’VE NEVER SEEN!!!!!
And I mean that literally!
It takes the traditional salad recipe and flips it on its head!
The star is the DRESSING!
But since we (as in myself and the amazing @busyinbrooklyn ) didn’t want to leave you hanging we also gave you 2, TWO, completely different salads to go with each dressing!!!!
Aaaaand, because we really want you to be able to make your own salads, we also gave a full chapter of salad proteins and salad toppers to add to all your own creations!!!!
This book is a manuscript and it is absolutely TIMELESS!!!!
It’s available to preorder now on Amazon so get on it asap!!!!!!!!
🫛🥕🥒🥑🥬
And of course, whenever we launch anything we must thank you first to Hashem for bringing us to this moment and thank you to every single one of you for your constant love and support!
I do it for you because I am grateful every day for this beautiful community!!!!!
And of course a huge thank you to @rosa_seidenwar for the amazing clueless reel and making all my Cher dreams come true!
Happy cooking everyone!!!!! ...

The Hootie Patooties Have Kooties
A poem.
🚀 🚨 we Seussified it.✌🏻 💜
The Hootie Patooties have kooties, oh my!
They send speedy rockets that zip through the sky.
But Hashem is in charge — He’s steady and strong,
He’s keeping us safe all the day and night long.

The siren goes off with a loud woo woo
It’s telling us exactly what we need to do.
We walk calmly but quickly to our safe space.
Then we wait out the siren in that quiet place.
We say Tehillim, with hearts full of care,
Because Hashem’s protection is always right there.
The Hootie Patooties can’t hurt us, they’re simply a man,
Hashem is in charge and the One with a plan!

Hashem loves His people, so constant and true,
Ein Od Milvado — He’s always with you!
💜 the end.

Must thank the amazing @lisarichphoto for renaming the you-know-who’s HOOTIE PATOOTIES and inspiring me to give them kitties and write the poem! ...

MICRO PEAS NUMBER 2!!!!!!!
Launching, please Gd,on Sunday!!!!
Buuuuut before we get to the topic and all the reasons book 2 is that hardest I ever worked in my life and something I am insanely proud of we need to introduce you to our Co-Author!!!!
The super talented
CHANIE APFELBAUM @busyinbrooklyn !!!!!!!!!
Ahhhhhhhhhh!!!!!!
Together we are bringing you 60 tried and true recipes that you will be able to use over and over for the rest of your life!!!!!
Can’t wait till Sunday for you all to finally hear what the topic is and take an exclusive walk through book before it even hits shelves!!!
Meanwhile, tell us in the comments what you think our topic is!!!!!!
So curious if you guys figured it out!!!!!
Ahhhhhhhhh!
MICRO PEAS 2!!!! Already!!!! Crazy!
Thank you Hashem! ...

SPICY PEANUT TOFU BOWLS.
Keep all the components in your fridge and make salads daily. You can also take everything and throw it into a rice paper paper to make summer rolls, annnd swap o ur the tofu for fish, chicken or anything you like!
Also, make sure to check out @retrolillies bc she’s the best!!!!
for the dressing:
3 garlic cloves
1 inch piece ginger, roughly chopped
4 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
2 Tbsp fresh lime juice
1 Tbsp honey
1/4 cup cold water
3 Tbsp sesame oil
1/4 cup olive oil
1/2 cup peanut butter
add everything to the bowl of a food processor. blend till smooth.
for the salad:
3-4 persian cucumbers, julienned
2 large carrots, peeled, julienned
4-5 radishes, thinly sliced
2 (10 oz. / 300 gram) packages extra firm tofu, drained, pressed and cubed
2 tablespoons cornstarch
1 tablespoon soy sauce
2 cups neutral oil, for frying
6 medium shallots, peeled and thinly sliced
1 (8 oz / 250 grams) package thin rice noodles
red pepper flakes, for serving
basil, mint, cilantro, lime and crushed peanuts, for serving
add the cubed tofu to a large bowl and toss with the cornstarch and soy sauce. heat the oil in a large frying pan over medium heat. add the tofu to the frying pan and fry until lightly browned and crispy, stirring occasionally, 5-6 minutes. remove the tofu and let drain on paper towels.
fry the shallots in the same oil you fried the tofu in, letting brown and crisp, 3-4 minutes. remove using a spider and spread out on paper towels, letting drain and cool.
add the rice noodles to a large bowl and pour boiling water over the noodles. let sit, stirring occasionally, until soft, 8-10 minutes. drain.
to assemble: fill bowls with rice noodles. top with julienned carrots and cucumbers, sliced radishes, cubes of tofu and peanut dressing. top with red pepper flakes, fresh herbs, crispy shallots, crushed peanuts and lime. serve fresh. ...

Will this viral pineapple hack work!?!?
🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍
We’re giving this one a 7.5/10
Right off the bat it gets a 5 bc it legit works so that’s something.
Then it got an extra point for being super cool. And another for being created by Gd in the most perfect way!!!
Lastly it got half a point for being an activity as well a food!!!!
So there you have it.
7.5 for the pineapple hack. see you next time! ...

KOHANIM PARTLY OWN THE ANIMALS IN THE ZOO!?!? whaaaaat!!?!???
I know! Such a cool little fact!!!
Tap the link in my story or bio for the full video!
We had the best time learning all about the mitzvah (comandment) of trumos and maasros with Rabbi Brian Schneider (husband of the amazing Shalva who runs @jewessence, a very special seminary program here in Yerushalyim!).
Rabbi Schneider is a kohein and COO of @teamjustifi. It is an organization with a purpose! They run Jewish service trips all around the world (southeast Asia, India, Africa, Latin America) that helps students and adults turn travel into a mission of personal growth and impact!!!
To contact Rabbi Schneider send him an email at brian@justifi.org. ...

SHREDDED CARROT SALAD
🥕💜🥕💜🥕💜🥕
Make it today. Actually double it. Bc it just gets better and better as it sits in the fridge. It’s so easy for the grab and go, mid-day crunch, pick me up and pairs perfectly with everything!
Add it to a salad, sandwich, along side your barbecued proteins or in wraps!!!
Just make it. Pop it in your fridge. Your future self will thank you.
#recipe
3 carrots, shredded
1 jalapeno, thinly sliced
2 shallots, thinly sliced
2 cloves garlic, minced
1 tsp kosher salt
1/4 tsp black pepper
1 tbsp apple cider vinegar
2 tsp honey
1 tbsp olive oil
1/2 tsp paprika (sometimes I add this, sometimes I don’t. Depends on my mood!)
Combine everything in a large jar or container. Shake well to combine. That’s it.
I know. Too easy not to make.
Enjoy!!! ...

SALT AND VINEGAR KHOLRABI
Not crunchy like regular French fries. More like Israeli French fries you get with you falafel! They just hit the spot. Perfect side for a bbq, great for snacking on and make an extra tray bc you’ll eat the first stray yourself! And if by chance you have leftovers, add them to a salad the next day! Mmmmm!

2 kohlrabi, peeled cut into 1/2” sticks
6 cups very cold water
1 cup + 1 Tbsp white vinegar
2 Tbsp + 1 tsp fine pink salt
2 Tbsp olive oil

Place kohlrabi in a bowl with water, 1 cup vinegar and 1 Tbsp salt. Mix. Set aside for 45 minutes. Preheat oven to 190c (375f) and place parchment on a baking sheet. Remove kohlrabi from bowl and place one kitchen towel. Pat dry. Place on baking sheet, add olive oil and 1 tsp salt. Toss to coat. Spread into single layer. Bake for 45 minutes. Remove from oven and sprinkle remaining 1 tsp vinegar over the hot kohlrabi. Taste, see if it needs a pinch more salt and adjust. Serve and enjoy! ...

FAJITAS + HOME MADE CORN TORTILLAS TONIGHT

Mexican food is what ic rave when the sun is shining. Bright, acidic and easy to throw together (if you buy the tortillas!!)
All the recipes
Easy (big batch)Fajitas;
2 kilo thin chicken cutlets, cut into tiny pieces
3/4 cup Maggie loves taco spice blend (or any taco seasoning)
4 Tbsp olive oil, divided
2 red peppers, thinly sliced into strips
1 large yellow onion, thinly sliced into strips
1-2 jalapeño, thinly sliced into strips
3 tbsp lime juice
1&1/2 cups water
1 cup cilantro, finely chopped (optional)
Combine chicken and seasoning. Mix. Heat a large pot over medium high heat. Add 3 Tbsp of oil and the chicken. Cook until chicken is cooked through, stirring often. Remove chicken and set aside. Add remixing oil, peppers and onion to the pot. Cook for about 15-20 minutes until soft. Return chicken to the pot and stir to heat everything through. Cook for 3-4 minutes and then add lime juice. Stir to distribute then add water. Use a wooden soon to spare up bits from the pan. Add cilantro. Mix and serve!
Homemade Tortillas;
2 cups Masa Harina
1&1/2-1&3/4 cups hot water
1 tsp salt
Combine in a bowl. Use your hands to knead until dough is not sticky and feels like play dough. Divivde into golf ball size balls. Press ball, then smush and roll into a ball again. Press a few times to get it thin and even. Set pan to medium high heat. Wait for pan to get hot. Add tortilla. Cook 15 seconds, flip then cook another 2-3 minutes flipping every 30-45 seconds. Remove. Place on a towel and wrap so it can steam.
Charred salsa;
2 tomatoes, halved
1 jalapeno, halved leghtwise
1 shallot, halved
1 tsp salt
1 tbsp olive oil
Place all the veggies on to screaming hot pan. Char on both sides. Remove, place in food processor. Add salt and oil. Blend.
Serve fajitas in corn tortillas with gaur and salsa and enjoy! ...

🪬✨There’s a lot of reasons Moroccans celebrate Mimouna to end Pesach but I never heard that one before and loved it.
May we all be blessed to have our doors wide open to receive an abundance of blessings from Hashem just like we open our doors to those around us!
And please Gd, with the ultimate blessing, the arrival of Mashiach Tzidkeinu b’mheira b’yameinu Amen selah!!

🫓🍯Recipe:
1 kilo (2.2 lbs) flour
3 Tbsp sugar
1 Tbsp salt
2&1/2-3 cups warm water
Put flour, sugar and salt in bowl. Mix. Add 2&1/2 c water. Mix. Knead a little. Dough should be sticky but not goopy. If it’s not sticky add more water. Knead (your hand will be covered bc it’s sticky but that’s normal!) for 4/5 min. Drizzle 3Tbsp oil over the dough. Cover the bowl with Saran Wrap. Rest for 30 min. Prepare baking sheet by adding 1 cup oil to the bottom and spread around. Use your thumb and forefinger to push dough through and create golf ball size pieces of dough. Place on baking sheet. Once baking sheet is full drizzle oil over each dough ball. Do not be shy! Cover with Saran Wrap rest 35-40 min. To cook heat a pan over medium heat. Grab a ball, place on lightly oiled counter. Dip your hands oil and use your fingers to gently push the dough outward to create a very thin (see through!) circle. Gently lift and place in the pan. Grab another dough ball and repeat. When that dough is ready to go in the pan flip the one that’s inside and add that new circle right on top of the one (cooked side) in the pan. Repeat that process until you have a stack of about 15-20. Remove the stack, roll up (to retain heat and bc that’s how my grandmother did it) and wrap in kitchen towel. Serve with butter and honey and enjoy!!

📔More detailed recipe in the Peas Love & Carrots cookbook!!

For gluten free: I used 1:1 flour and added 1 tsp xanthum gum and 2 tbsp oil onto the dough. It worked. It wasn’t exact but Batya was happy and I was happy she felt apart of mimouna! Plus, anything covered in butter in honey can’t be that bad 😂! ...

Since walking to the kotel is not something everyone can do we decided to bring you along with us so you can get a little taste of it where ever you are on the world!
🌸🌺
Happy Pesach everyone!

Wishing you all a beautiful rest of the holiday and praying we can all be blessed to greet Mashiach Tzidkeinu b’mheira b’yameinu, hopefully this very holiday, amen selah!!!! ...

GLUTEN FREE (+ kosher for passover!!) DATE ROLL COOKIES!!!
These were the best type of cookie I made this holiday season!!!
Also, super easy. So yay for easy yummy recipes!
Hope everyone is having a beautiful holiday!
Recipe:
2 1/4 cups almond flour
3/4 cups potato starch
1/2 cup white sugar
1 tsp baking powder
1/2 tsp salt
1 egg beaten
1/2 cup avocado oil
1&1/2 cup date spread
Preheat oven to 175°c (350°f). In a large bowl combine all the ingredients except the date spread and mix well to create a crumbly dough that will hold together when squeezed. Turn out on to a parchment paper. Pat down and loosely shape into a rectangle. Use a rolling pin to roll into a rectangle (about 1/3 inch thick). Spread date paste over. Use parchment to roll up. Place onto baking sheet. Cut 1&1/2 pieces in the roll but keep the roll in tact. Place into the oven and bake for 45 min. Remove. Allow to cool for 20 minutes then carefully separate the pieces and cool another 45 min. Store in airtight container or freeze. ...

FAKE OUT TAKE OUT GENERAL TSO
Kosher for Pesach and gluten free
Also, super easy and baaaasic ingredients!!!
My family waits for this dinner all Pesach!
Recipe
1 kilo thin chicken cutlets (cut the long way into finger like strips
Bread and fry shnitsel style - as in 3 bowls. Dip in each and then fry till golden.
(Bowl 1- About 2 cups potato starch
Bowl 2 - 6 eggs beaten
Bowl 3- 4 cups gluten free kfp crumbs)
(I add a little pinch of salt to each bowl!
For the sauce:
In a medium combine:
2 cups light brown sugar
1/3 cup vinegar (white or apple cider)
1/2 cup dry red wine
1/3 cup tomato paste
1 tbsp paprika
2 tbsp granulated onion
1 Tbsp granulated garlic
1-2 Tbsp chili flakes (depending on spice level)
2 tsp kosher salt
In a large combine shnitsel and sauce. If adding broccoli, defrost 1-2 bags of broccoli (I cut off the stems!) and add to the pan with the shnitsel and the and the sauce. Mix everything to coat (I put on gloves and do it with my hands bc it’s easier!).
Cover the pan with parchment and foil and place in a 175°c (350°f) oven for 15 min. Uncover and cook another 10 min. The shnitsel sort of absorbs the sauce and it doesn’t really stay crispy but it still has a crunch bc the gluten free bread crumbs retain more of their bite and it’s just really yummy and satisfying!!!
Serve hot and enjoy!!! ...

TATER TEIVAHS!!!
Bc the tater tots totally look like a woven basket!!! And it’s Pesach!!!!
Go Leah Baila!!!!
Bonus, they’re way easier to make than a million tiny tater tots 😂😂!!
10 medium waxy potatoes, peeled
1 Tbsp. salt
-—
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 Tbsp. Potato starch
Avocado oil, in a bowl, for shaping and brushing
Add potatoes and salt to a pot and fill with enough cold water to cover the potatoes by 2 inches.Bring to a boil and cook for around 35 minutes until potatoes are almost fork tender. (Be sure not over boil the potatoes or they fall apart when shredding) Once tender drain out the water and remove potatoes. Place potatoes onto a large cutting board and let them sit out to dry for 10 minutes. Prepare a parchment lined baking sheet and spray with non-stick cooking spray. Preheat oven to 200ºc (400ºf) Using a box grater, shred potatoes right onto the cutting board. (Try not to cover touch the potatoes or they will get gummy) Spread out grated potatoes onto your board and sprinkle salt, pepper, garlic powder and potato starch evenly over them. Gently fold spices into potatoes. Remove about 3 tbsp and create your tater teivahs!
You can also make regular like I did which I 100% recommend bc tater tot nachos are a winning Pesach brunch food.
K. Back to cooking people! Byyyyyeeeeee ...

MAGGIES DIP
On Friday Maggie decided she was going to make her own dip. She walked to the produce store, bought what she needed came home and made it happen.
Friday night, we all tasted and became obsessed! Acidic, herby, a little creamy and a drop of heat mmmmm it’s so good with everyone! We convinced to remake it and she said we could video it for all of you!! Hope you enjoy it as much as we did!
8 cloves garlic
1&1/2 cup parsley
1 jalapeno
Juice of 1-2 lemons (Maggie said it depends how lemony you like it ☺️)
3/4 cup almond butter (mix it first in the jar!)
1 tsp kosher salt
1/4 tsp pepper
2 Tbsp olive oil
1/2 cup water
Put everything in the food processor. Blend until smooth.
(If you used less lemon you may need to add 1-2 tbsp water). Mixture will thicken slightly in the fridge!
Store in an airtight container for up 10 days! ...