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Nechami's Recipe Box

Browse some of Nechami's favorite recipes...

Chocolate Chip Coffee cake

For all those who asked... enjoy!

1 c. oil
1 1/2 c. sugar
3 eggs
3 c. flour
2 tsp. baking powder
1 1/2 tsp. vanilla extract
1 c. orange juice or milk (or soymilk for Pareve) 

Blend oil and sugar. Add eggs and mix well. Add remaining ingredients and mix again.

Filling:

 6 ounces chocolate chips
1/2 c. brown sugar
1 Tblsp. instant coffee

Grease a round bundt or tube pan well. Pour half of batter into pan, then half of the filling, then the rest of the batter. Pour a bit more of the filling on top, then mix the filling into the batter with a knife. Sprinkle remaining filling over the top of cake.

Bake at 350 degrees for about 45-50 minutes. Cool and turn cake out of pan. Serve with coffee filling on top. Enjoy!

 

Hearty Vegetable Soup

“THIS SOUP WAS A STAPLE IN OUR HOME THROUGHOUT THE WINTER MONTHS. IT IS A NO-FAIL RECIPE, 
NUTRITIOUS AND FILLING, AND CAN EASILY BE MADE WITH OTHER VEGETABLES OF YOUR CHOICE.”

2 Onions, diced
3 Cloves garlic, minced
Oil
½ c. Green split peas
½ c. Yellow split peas
2 lbs. Carrots
2 Zucchini
2 Sweet potatoes
2-3 Potatoes
Salt and pepper to taste

Instructions

1. Sauté onion and garlic in oil until soft and golden. Set aside.
2. Rinse split peas in cold water. Place in a large stock with water to cover generously.
3. Bring peas to a boil, then lower heat. Simmer about 1 ½ hours until soft. (If desired, blend peas with an immersion blender for a smoother consistency.) 
4. Dice all vegetables and add to pot. Add onions and garlic. Season to taste.
5. Simmer about 2 hours or until all the vegetables are soft. 

Cream of Squash Soup

QUICK, SIMPLE, AND DELICIOUS!

2   Onions  
2   Tbsp. Oil
2  Butternut squash or  4-5 zucchini
2   Cloves garlic, minced
    Salt and pepper to taste
    (Dill, parsley or thyme)

Instructions

1. Sauté onions in oil until very translucent.
2. Peel and cut squash into chunks. Add along with other ingredients to pot. Add water, just barely to cover.
3. Season to taste.
4. Boil, lower flame to medium/low and cook until vegetables are soft, about 45 minutes.
5. Using a hand immersion blender, blend the soup to desired smoothness. Add water if necessary.
6. Bring the soup back to a boil and serve warm.

Matzo Ball Soup

“TRADITIONAL AND IRRESISTIBLE, KOSHER FOR PASSOVER AND GREAT FOR SHABBAT.”
 
CHICKEN SOUP

1   Onion
3-4 Carrots
2   Stalks celery
1   Zucchini
1-2 lbs. chicken pieces or bones
3-4 Tbsp. salt

 MATZO BALLS

2 Eggs, beaten
2 Tbsp. oil
2 Tbsp. cold water
½ Cup matzo meal
½ Tsp. salt
¼ Tsp. pepper
½ Tsp. (scant) baking powder

Instructions

1. Peel onion and make slits in top and bottom. Cut vegetables into chunks.
2. Place in pot with chicken and salt. Boil and simmer for 2 hours.
3. In a separate bowl, beat eggs with oil and water. Add last 4 ingredients and mix well. Refrigerate 1 hour.
4. Wet palms of hands. Form Matzo ball mixture into balls and drop into simmering water or soup. (Can be cooked in chicken soup or in a separate pot of water.)
5. Cover pot and cook for 30 minutes. Remove from heat and let stand, covered, for 10 minutes.

Mushroom and Wild Rice Soup

½ Cup wild rice, uncooked
1 Cup cold water
4 Tbsp. olive oil
2 Onions, diced
3 Cloves garlic, minced
1lb. Mushrooms, sliced
1/3 cup flour
5 cups chicken stock or water
1 Cup soymilk
  Salt and pepper to taste
  (Parsley)

Instructions

1. Rinse rice under cold water. In a small saucepan, bring rice and water to a boil. Reduce heat, simmer covered for 40 minutes or until tender and rice begins to open and curl. Set aside.
2. In a stock pot, sauté onions until translucent, add garlic and mushrooms. Sauté until vegetables are soft, about 5 - 10 minutes.
3. Add flour, stirring until smooth. Gradually add stock or water, cook over medium heat, stirring often until mixture is thickened and bubbly, about 10 minutes.
4. Stir in wild rice and soymilk. Season to taste. Stir well and cook for another 5 minutes.
5. Garnish with chopped parsley if desired.

Strawberry Mango Salad

1 bag Baby Spinach or Mixed Greens
1/2 pint Strawberries, diced
1 Mango, diced
1/2 red onion, sliced thinly

Dressing:

3/4 c. Oil
1/3 c. Balsamic vinegar
1/2 c. Sugar
1 tsp. Salt

Topping: Chopped Walnuts

Cabbage Salad

Check out some new salalds from the JWC evening!

1 bag shredded cabbage or cole slaw mix
1 small can manderin slices/ 1 fresh orange, diced
Handful of Craisins

Dressing:

1/2 c. oil
1/2 c. white vinegar
1/2 c. sugar
Dash of each salt and pepper (to taste)

Topping: Chow Mein Noodles

Combine dressing ingredients in a jar and shake well. Pour over tossed cabbage and fruit. Garnish with chow mein noodles. Enjoy!

Flatbread Salad (from the BBQ)

We had a great time at the BBQ! Enjoy the salad!

Vegtables:
Romaine lettuce, cut up
Purple cabbage, shredded
Grape tomatoes, whole or halved
Red onion, diced

Dressing:
¾ c. olive oil
½ c. mayonnaise
2 Tblsp. sugar
1 Tblsp. Soy sauce
1 Tblsp. lemon juice
3 cloves garlic (in a pinch, use 1 tsp. garlic powder)
3/4 tsp. salt
1 tsp. pepper
1 tsp. dry mustard powder

Flatbread crackers (best are Garlic flavored or All dressed)

Combine and shake dressing ingredients in a cruet or jar. Pour over fresh veggies and toss.
Break up flatbreads and sprinkle over salad; mix them in just before serving.
Enjoy!

Heavenly Challah

Challah is the name of the special loaves of braided bread which are served at the Shabbat & holiday meals. Such bread on the table is a sign of festivity.

Ingredients
4 packages of dry yeast
4 cups warm water
1 3/4 cups + 1 tablespoon sugar
1 1/3 cups oil
3 eggs
1 1/2 tablespoons salt
1 5lb bag of flour

Glaze:
1 egg beaten

Yields: 6 loaves

Directions:
In a medium glass bowl combine yeast and 1 tablespoon sugar in 4 cups warm water. Set aside 5 to 10 minutes.
Place flour in large mixing bowl. Take out 2 cups of flour to be added later. Add remaining sugar and salt and mix well. Push the flour mixture against the sides of the bowl, making a well in the center.
Pour in the yeast mixture, eggs and oil. Mix with a wooden spoon until you can no longer stir it .
Knead the dough with you hands until it no longer sticks to the sides of the bowl. Add flour as necessary.
Place dough in an oiled bowl. Cover with a dry towel and let rise in a warm spot for 1 1/2 hours.
Punch down and separate Challah with a blessing.
Turn dough onto a lightly floured surface and divide into 6-7 sections.
Shape dough as desired and place in greased pans. let rise for 45 minutes.
Preheat oven to 350°. Brush loaves with beaten egg and bake  for 30 - 45 minutes until golden brown.
Remove from pans and cool on racks.

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