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Challah from Tova Nordhaus



1 kilo white flour

1/2 – 3/4 cups sugar (sometimes I put a whole cup if in the sweet mood)

1 heaped teaspoon salt

1 1/2 tbsp yeast

1/2 cup oil

2 – 21/2 cups lukewarm water


the yeast and salt shouldn’t be mixed in right after each other

knead all ingredients for 10 min

let rest for 5 min

knead again

let rise for 20 min

punch down

let rise until doubles in size

braid challah and let rise for 20 minutes before baking

Whole Wheat Apple Muffins
Whole Wheat Apple Muffins

Apple Muffins

These dark, crazy moist muffins will keep well for several days, and the brown sugar on top, should you not skimp on it like I did, adds a crunchy touch, perfect for those of you who know that the lid is the best part.


Yield: They said 12, I got 26

2 cup (4 ounces) whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature ( I used one cup of oil)

1 cup dark brown sugar, packed, divided

1 large egg, lightly beaten

1 cup (8 ounces) soy milk with a tablespoon of vinegar

2 large apples, peeled, cored, and coarsely chopped


Pre-heat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate

bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until

fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the

soy milk gently. (If you over-mix, the soy milk will cause the mixture to curdle.) Stir in the dry

ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown

sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10

minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins

for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Dina’s Hearty Vegetable Soup
Dina’s Hearty Vegetable Soup


A really simple and healthy vegetable soup!


Two medium sweet potatoes

Two medium potatoes

One yellow onion

Three garlic cloves

4 -6 zucchinis

Shake in Salt and Pepper to taste

6-8 Cups of Water


Chop the vegetables into pieces. They can be big pieces.

Boil all the vegetables until they are soft! When they are soft use an immersion blender to blend the vegetables until they puree! Simmer for a little longer and enjoy.

Chunky Minestrone Soup
Chunky Minestrone Soup

The perfect solution to a cold night in? A warming bowl of this home-made chunky soup.


1/2-1 bag of red kidney beans

3 large carrots, circles

1 large onion, minced

2 large potatoes, cubed

1 sweet potato, cubed

2 medium-sized zucchini, cubed

1 medium pack of tomato purée and/or cubed tomatoes


black pepper

onion powder

garlic powder


soy sauce



1. Preparing Kidney Beans

(a) Soak overnight. Drain and rinse kidney beans.

(b) Boil hard for only 5 minutes, and then gently simmer till tender. (2-4 hours)

(c) Beans absorb salt slowly from the water, so don’t overdo and add when already tender.

(d) If you add water, make it boiling not cold.

(e) Add any acidic ingredients (e.g., tomatoes) only AFTER the beans are tender-otherwise

they stay hard forever.

2. Stir in the tomato purée and vegetables. Add spices to your taste.

3. Bring to a boil, then turn down the heat and simmer, covered, for 45 min.

Toppings/On the Side


Sour Cream


Noodles (add in the last 15 minutes)


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