Vegetable Barley Soup

I adapted this recipe from a few different soup recipes that I found online.  It is realy easy to make.  I reccomend eating it with a small white roll.

You Will Need

1/8th cup of Olive Oil

3 carrots peeled and chopped

1/2 onion diced (I use a purple one)

1 clove of garlic diced

Kosher salt to taste

Pepper (not too much) to taste

1/4 cup barley

1 quart broth ( I like to use the Imagine mock chicken soup because it is parev.)

1.  Prepare the vegetables and heat the oil in your soup pot.

2.  Add the carrots, onions, garlic and some salt and mix until the onions are caramelized (between 5 - 10 minutes)

3.  Add broth and 1 quart of water and bring to a boil.

4.  Add more salt and some pepper and then mix in the barley.

5.  Bring to a boil again and the let it simmer for an hour.

6.  This soup freezes well so I like to divide it into 1 cup portions and bring them to work with me for lunch.  The frozen soup keeps the rest of my lunch fresh and I pop it in the microwave for 1 - 2 minutes before I eat it.

Enjoy.

Yerushalmi  Kugal

Because of the eggs and the oil, ordinary Yerushalmi Kugal can be very rough on the stomach.  I modified this recipe that I found on the internet to make it digestively safe and it tasted delicious.

You will need

4 ½ c. water

1 Tbsp. salt

¾ tsp. pepper

1 lb. yolkless super fine egg noodles

½  c. oil

1 ¼ c. sugar

1 cup of egg beater

1.      Preheat oven to 350

2.      Boil water with salt and pepper

3.      Add noodles

4.      Simmer until absorbed

5.      In a separate pot warm the oil with the sugar over a medium heat until caramelized (light brown)

6.      Pour caramel over noodles and stir in

7.      Add the egg beater and stir

8.      Pour into a greased pan and bake for 1 ½ hours

Carrot  & Chickpea Soup

I had my wisdom teeth pulled out this week.  In anticipation of week of eating no solids, I concocted this delicious soup to help me have a nutritious meal so that I could keep up with my protein and vegetables.

You Will Need:

1 can of chickpeas

1 lb. of baby carrots

1 plum tomato diced

3 tablespoons of bullion

1 tablespoon of kosher salt

Water

1.  Drain and rinse chickpeas and put them into a large stockpot.

2.  Rinse carrots and mix them with the chickpeas and tomatoes

3.  Cover with water until the pot is ½ full

4.  Bring to a boil and then add bullion and salt

5.  Turn down heat and simmer for an hour.

6.  Allow to cool and then puree soup in a blender

7.  Pour back into the soup pot and reheat when you’re ready to eat.

Bars – Blondies

I found this recipe in Better Homes and Gardens Magazine and only had to make some minor changes for a delicious snack that I cut into bars and bring to work often.

You Will Need

½ c. oil

½ c. sugar

½ c. brown sugar

¾ tsp. Baking powder

¼ tsp. Baking soda

2/3 c. egg beater

1 tsp. Vanilla

1 c. flour

½ c. dried cranberries

½ c. parev chocolate chips

1       Preheat oven to 350

2        Mix the flour, sugars and baking powder with a wisk

3       Add the oil, egg beater and vanilla and mix until well blended

4       Add the cranberries and chips.

5       Pour batter into an 8 inch square pan

6       Bake for 25 – 30 Minutes.

7       Allow to cool and then cut into bars and enjoy!

Matzo Ball Soup

This soup recipe has evolved so much over the years I don’t even think that I remember the original recipe or where it came from.  The Matzo Balls recipe was adapted from my Mother’s recipe.  They come out so light, fluffy and delicious.   I try to make it for every Yom Tov.

You Will Need:

1 quartered chicken with the skin off

4 stalks of celery

3 large carrots

1 peeled zucchini

3 tablespoons of bullion

1 tablespoon of salt

garlic and pepper to taste

2 cups of matzo meal

2 cups of egg beater

1. Wash the chen pieces and place them at the bottom of the stock pot. 
2. Fill the pot with water and set it on a high flame to boil.
3. In the meantime wash, peel and dice the vegetables.
4. When the water boils, turn down the flame and use a spoon to remove the chicken fat that ahs floated to the top.
5. Add the vegetables and spices and return flame to high until it boils again.
6. Simmer the soup for an hour.
7. While the soup is simmering mix the matzo meal with the egg beater and place in the refrigerator to set.
8. After and hour remove the matzo ball mix and place it next to the pot of soup.
9. Wet your hands and form the batter into small golf size balls and put them into the soup.
10. Cook the soup for at least another half an hour. 
11. Serve right away or let it cool before putting it in the fridge.

Chocolate Chjp Cookies

For Rosh Chodesh, what could be a nicer treat than chocolate chip cookies.  This recipe is adapted form a recipe I found in Woman’s Day Magazine for sugar cookies.

You Will Need:

¼ cup of oil

¼ egg beater
¼ cup of sugar

¼ cup of brown sugar

1 ¼ cup of flour
1 tsp. baking powder
1 tsp. vanilla
¼ cup of parev chocolate chips
canola cooking spray

1. Preheat oven to 375
2. Beat together the oil, egg beaters and sugar
3. Sift the flour and then add it to the batter
4. Add the baking powder and vanilla and mix well
5. Fold in the chocolate chips
6. Spray cookie sheet and drop the batter by tablespoon two inches apart onto the cookie sheet.
7. Bake for 8 – 10 minutes
8. Allow the cookies to slightly cool before serving

Cherry Marmalade Bars

A few years ago, when we were on a family vacation in Hot Springs, Arkansas, I came across a lovely jar of orange marmalade in a specialty cooking store.  I just knew I had to come up with a recipe to use it in!  The pretty little jar is all gone now, but I still use the recipe over and over!

You will need:
1/4  c. oil
½ c. sugar
½ c. brown sugar
¾ tsp. Baking powder
¼ tsp. Baking soda
½ c. egg beater
1 tsp. Vanilla
1 c. flour
½ c. dried cherries
¼ c. orange marmalade
½ c. oatmeal

1       Preheat oven to 350

2       Sift together the sugars, baking powder, baking soda and flour  with a whisk.
3       Add the oil, egg beater, vanilla and oatmeal and mix well.
4       Mix in the marmalade and dried berries.
5       Spray a 9 inch square pan and pour in the batter.
6       Bake 25 – 30 minutes
7   Allow to cool before cutting into bars.