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
let rise for 20 min
let rise until doubles in size
braid challah and let rise for 20 minutes before baking
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.
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.
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
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
Noodles (add in the last 15 minutes)