Sign In Forgot Password

Tidbits, Nosh,
& Lunch On-the-Go

Egg Cups
6 servings

•  5 eggs, beaten; salt and pepper to taste
• Mix and Match fillings: We suggest about 1½ c. of sauteed veggies, but adjust to your preference!
   –  Chopped spinach
   –  Tomato, diced
   –  Onion, finely diced
   –  Bell pepper, finely diced
   –  Broccoli florets, cut into small pieces
   –  Parmesan and/or cheddar cheese

1.  Preheat over to 350°F.
2.  Saute veggies.
3.  In greased or silicone muffin tin drop in desired fillings. Season with salt and pepper.
4.  Pour in beaten eggs until liquid almost reaches the top.
5.  Bake 20 minutes until set.

Dare you to eat just one!

Caprese Zoodles

•  4 large zucchini
•  2 tbsp. extra-virgin olive oil
•  Kosher salt
•  Freshly ground black pepper
•  2 c. cherry tomatoes, halved
•  1 c. mozzarella balls, quartered if large
•  ¼ c. fresh basil leaves
•  Lemon

1.  Using a spiralizer or slicing thinly, create zoodles out of zucchini. 
2.  Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
3.  Add tomatoes, mozzarella and basil to zoodles and toss until combined.
4.  Squeeze the juice of a lemon on top and serve.

Soups & Sides

Cauliflower Soufflé
Love Cauliflower? Love Soufflé? This mixes them both.

•  2 egg yolks
•  3½ oz. unsalted Butter (7 tbsp.)
•  2 egg whites
•  1 head of cauliflower
•  Salt and pepper
•  2 oz. matzo meal (½ c.) (or more to taste)

1.  Blend butter and egg yolks in a mixing bowl.
2.  Cook Cauliflower in boiling water (about 10 minutes). 
3.  Remove and cool, then break off florets, discard stems.
4.  Add cooked florets to the mixing bowl.
5.  Beat egg whites separately and fold gently into mixing bowl, alternating with the matzo meal
6.  Grease soufflé dish, put in mixture and bake at 350°F until tips turn brown. Goes will with a vinaigrette dressing garnish.

Red Sea Cabbage

•  ⅓ c. oil
•  1 c. chopped onion
•  2 tbsp. honey
•  2 tbsp. vinegar
•  1 tbsp. salt
•  2 lbs. red cabbage, grated or finely shredded
•  2 c. peeled diced apples

1.  Heat oil in a large heavy pot on stove. 
2.  Add onion and cook until tender.
3.  Stir in honey, vinegar, and salt. Add red cabbage and apples.
4.  Cook over low heat, stirring occasionally until cabbage is tender, about 1 hour.

Family Dinners

Passover Meat Blintzes
From the Beth Ell Ner Tamid Sisterhood Cookbook, Milwaukee, WI 1951

•  3 eggs
•  ¾ c. cake meal
•  ½ tsp. salt
•  1½ cup water 

1.  Beat eggs, add cake meal and water alternately, mixing thoroughly. 
2.  Put 3 tbsp. of the batter in a hot greased skillet, spreading it out as thin as possible.
3.  Fry until brown on one side, remove from pan, and place on clean cloth, ready to be filled.

•  1½ liver (broiled)
•  1 lb. cooked beef
•  1 cooked breast of chicken
•  1 tsp. salt
•  ½ tsp pepper
•  1 diced onion, sauteed (original says to use 2 tbsp. chicken fat)

1.  Grind above ingredients, blend well.
2.  Put spoonful on prepared batter, fold, and roll.
3.  Fry on hot greased skillet until brown on both sides.

Zucchini Lasagna

•  2 c. ricotta
•  1 c. freshly grated Parmesan, plus more for sprinkling
•  2 large eggs
•  Kosher salt
•  Freshly ground black pepper
•  1½ c. marinara
•  3 large zucchini, cut into wide thin strips using a peeler
•  3 c. shredded mozzarella

1.  Preheat oven to 350°F. 
2.  In a small bowl, stir together ricotta, Parmesan, and eggs and season the ricotta mixture with salt and pepper.
3.  Spread a thin layer of marinara in a baking dish and layer with two layers of zucchini “noodles,” ricotta mixture, and mozzarella.
4.  For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.
5.  Sprinkle with more parmesan and season with salt and pepper.
6.  Bake until totally melty and zucchini is cooked through, 30 minutes.
7.  Let rest 10 minutes before slicing.

Seder Centerpieces

Lemon Oven Fried Chicken

•  4 boneless, skinless chicken breasts
•  ½ c. matzo meal
•  2 tsp. grated lemon zest
•  ½ tsp. paprika
•  ¼ tsp. salt
•  3 tbsp. fresh lemon juice
•  1 tbsp. water
•  Cooking spray
•  1 tbsp. extra-virgin olive oil (may increase to 1½ tbsp.)

1.  Preheat oven to 375°F degrees. Coat baking pan with cooking spray.
2.  In shallow bowl, combine matzo meal, lemon zest, paprika, and salt.
3. In another shallow bowl, mix lemon juice, and 1 tbsp. water
4.  Dip chicken in liquid mixture; then dip in matzo mixture, coating entire breast, and lay on baking pan.
6.  Drizzle oil onto chicken (optional: may spray top of chicken with olive oil cooking spray)
7.  Bake 20 – 25 minutes or until chicken is no longer pink inside

Note: best to use different hands for dipping in liquid and dipping in dry mixture.


•  ½ c. of water or red/white wine
•  ½ c. brown sugar
•  1 can tomato sauce
•  ¼ c. lemon juice
•  1 sliced onion
•  1 c. red/yellow raisins (or as desired)
•  Brisket

1.  Mix sauce ingredients, place Brisket in slow cooker, and cover with sauce.
2.  Cook on low overnight or about 6 – 8 hours.
3.  Slice and serve.


Viennese Nut Kisses
This recipe has been a family gem since the 1920s. The Viennese are famous for their nut dishes, here’s a little cookie dish for you.

•  1 egg white
•  70 g (2.5 oz. ⅓  cup) sugar
•  70 g (2.4 oz. ½ cup) ground mixed nuts—walnuts, hazelnuts, and cashews to taste

1.  Use a double boiler to whisk egg white and sugar until stiff.
2.  Fold in the Ground nuts mixture.
3.  Place one Tablespoon at a time onto a lightly greased cookie sheet.
4.  Bake in preheated oven at 350°F until the tops are lightly browned (about 30 minutes).
5.  Let cool on the counter, remove with spatula to serving plate, these kisses will firm up when cold.

Variant: Fold in ⅓ c. chopped dates with nuts.

Lemony Lemon Tart for Lemon Lovers
While I personally love this recipe for all the lemons, it's also a great way to use up extra egg yolks from all the merengue recipes you're undoubtedly making over the holiday!

•  1¾ c. almond flour
•  2 tbsp. maple syrup/honey
•  1 egg
•  2 tbsp. coconut or olive oil

•  1 c. sugar
•  2 tbsp. potato starch
•  ¼ tsp. salt
•  3 egg + 3 yolk
•  1 tbsp. lemon zest
•  ½ c. Lemon juice
•  ¼ c. coconut or olive oil

1.  Preheat to 350°F.
2.  Mix all crust ingredients together and press into a greased tart tin.(This is the toughest part of the whole recipe—getting it to stick to the tin instead of your fingers.)
3.  Bake for 10 – 15 minutes until a darker golden brown.
4.  While the crust is baking, whisk together all of the filling ingredients (unless you're using olive oil, in which case you'll want to add it right before it goes into the oven) in a sauce pan. Once everything is incorporated, put the saucepan over medium low heat and continue whisking gently and constantly until it begins to thicken, 5 – 8 minutes or until the temp is 160°F.
5.  Remove from heat (whisk in the olive oil if you haven't already), and strain any solids out with a mesh strainer.  
6.  By this point your crust should be finished and may have even started to cool down. Now you can add the filling and bake in the oven 8 – 12 minutes or until the filling is set and barely jiggles. Let it cool down completely before serving.

Tue, April 20 2021 8 Iyyar 5781