This turkey breakfast tacos recipe is perfect for the day after thanksgiving. Use some leftover turkey and mix it in with fresh vegetables and a whole grain taco shell. Add shredded cheese for an extra flavor boost.
…
Grilled Peanut Butter and Jelly
This is a quick and fun recipe taking a traditional peanut butter and jelly sandwich and combing the same cooking methods of grilled cheese. You can use any flavor jelly you want. I used grape.
…
Egg White Omelette
This is a simple egg white omelette is inspired by Weight Watchers and counts as only a couple points. You can also ass tomato and spinach to add more vegetables to the recipe.
…
Fried Matzah
Fried matzah is a Jewish tradition and is kosher for Passover. There are many variations of fried matzah. Experiment with cook time, amount of egg and break sizes to get it the way you like best.
…
Challah
Challah has never been the easiest thing for me to make. They used to come out like lead weights. My sister in law, Amy, recently took a challah making class at the Chabad that they declared was fool proof. Believe it or not it is!!! Easy to make and easy to rise in a few hours you can impress your relatives with a homemade challah. For variations you can use sesame seeds or poppy seeds on top. You can also put herbs in the bread, such as rosemary, thyme, oregano, and garlic while kneading it for a new take on an oldie but goodie. I recently made this 5 lb challah for my sons wedding and it not only looked amazing but tasted delicious.
…
Rugelach
Rugelach or nut horn is a mixture of textures that explode in your mouth. A soft pillowy dough made with butter and sour cream becomes a vehicle for a cinnamon sugar nut filling. There are many variations on fillings. You can spread jam and sprinkle it with nuts, you can use nuts and chocolate chips, apricot jam and coconut. I’ve even experimented with Key Lime preserves and pecans. The dough is so versatile the only limitation you have is in your mind.
…
Chopped Liver
Chopped liver is a Stern/Glasser favorite served as an appetizer at family gatherings. Kosher for Passover it’s special ingredient is schmaltz. Schmaltz, rendered chicken fat, is a staple in traditional Jewish cooking. Although a lot of people refrain from using schmaltz because it’s considered artery clogging, to me there are certain recipes from the past that just taste better made the old fashioned way.
…
Salami and Eggs
Egg & Avocado Breakfast Bowl
Here’s a jolt of energy to get your day started with the Egg & Avocado Breakfast Bowl. You probably won’t need coffee because this will get you moving, but hey, why not? Good morning!
Author: Naomi Lantzman
Prep time: 3 minutes
Cook time: 12 minutes
Total time: 15 minutes
Serves: 1
Egg & Avocado Breakfast Bowl Ingredients
- 3 hard boiled eggs
- 1 ripe avocado
- salt and pepper to taste
Egg & Avocado Breakfast Bowl Instructions
- Make sure the insides have been removed and the fish is fresh.
- Mix 3 hard boiled eggs with ripe chunks of avocado for a healthy and filling breakfast bowl.
- To make the hard boiled eggs, fill a pot with water so that there’s a half-inch of water above the eggs. Bring to a boil. Once boiling, turn the heat off and let the pot of water and eggs sit for 8 minutes. Then, rinse with cold water before removing the shells.
- While you’re waiting for the water to boil, cut your avocado open lengthwise. Remove the pit from the center. Without actually touching the skin, slice three lines vertically and three lines horizontally across the open sides of the avocado. Scoop out with a spoon.
- Your eggs should be ready by now, so go ahead and open them up and cut them into medium sized chunks, too.
- Add salt and pepper to taste.
