Easy Yummy Recipes

These recipes are safe for people who suffer from intestinal disorders but delicious enough for anyone to eat.

Monday, June 25, 2012


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.

Wednesday, June 20, 2012


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

Thursday, June 14, 2012


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.

Wednesday, June 13, 2012

Pan Cakes
The original recipe for these pancakes was given to me by my friend Zehavah Jeff about 14 years ago.  They are delicious even with the few adaptations that I had to make. 

You Will Need
1 cup of vanilla almond milk
1/3 cup of egg beater
1 cup of flour
1 tablespoon of baking powder
2 tablespoons of sugar
1 tablespoon of vanilla
Canola cooking spray

1.     Beat the egg beater with the parev milk using a whisk.
2.     Add the flour and mix until almost smooth.
3.     Add the baking powder, sugar and vanilla and mix well.
4.     Spray the skillet and turn the flame on high for about 45 seconds to a minute
5.     Turn the flame down to medium and pour ¼ cup of batter into the skillet
6.     When the pancake starts to bubble flip it over with a spatula
7.     Wait about 30 seconds and  flip it again
8.     Turn off the flame and remove the pancake with the skillet.
9.     Spray the skillet again and then turn the flame on to medium
10.   Begin the next pancake
11.   Keep working until all the batter is done.
12.  You should end up with about 8 pancakes to enjoy!



Tuesday, June 12, 2012

Parev Lasagna

Lasagna makes a good hearty meal.  It’s filling and easy to make on those nights that are busy.  This recipe uses no dairy products, and plenty of soluble fiber to allow you to eat the vegetables that are incorporated into the recipe safely.

You will need:
Lasagna Noodles
1 ½ cups of tomato sauce *
DO NOT USE GARLIC FLAVORED SAUCE
¼ cup frozen spinach
1 cup parev meat substitute (ground)
(I use Smart Ground)
1 package of parev cheese substitute (grated)  
(I use Daiya) 
Canola Cooking Spray


1.       Preheat oven to 350
2.       Spray the bottom of the pan and pour ½ the tomato sauce to cover the bottom of the pan.
3.       Place a layer of noodles on top of the sauce
4.       In a bowl mix the cheese substitute with the meat substitute and the spinach and then spread it evenly over the layer of noodles.
5.       Add another layer of noodles.
6.       Pour the rest of the sauce over the top and make sure the noodles are completely covered.
7.       Cover the pan with foil and bake for 1 hour.

*Be careful.  Tomato sauce can be rough on the stomach if you consume too much.  If you are sensitive to the sauce scrape it off the top before you eat the lasagna.

Sunday, June 3, 2012


Oatmeal Carrot Raison Muffins
I'm a big fan of muffins because of their portability. It's an easy way to get a satisfying midmorning snack. I like to put a wrapped one in my purse and munch on it while I check my e-mails at work.  These muffins are a great way to get a serving of fruits & vegetables without upsetting your stomach.
You will need:
1/2 cup of golden raisons
2 cups of flour
2 tsp. ob baking powder
3/4 teaspoons of salt
1 cup of sugar
1/4 cup of quick oats
1/2 cup of canola oil
1/2 cup of egg beater
1 teaspoon of vanilla extract
1/2 cup of vanilla almond milk
(you can use soy milk or rice milk as well)
1 jar of babyfood carrots
Canola pan spray
1. Preheat the oven to 400 degrees
2. Put the raisons in a bowl of water for 10 minutes
3. In the meantime mix all the dry ingrediants into a bowl and sift them together with a wisk
4. Add the oil, egg beater, vanilla extract and mix well.
5. Add in the baby food carrots and mix untill well blended.
6. Drain the raisons and add them to the mixing bowl. Stir until they are evenly distributed through the mix.
7. Line a muffin tin with 12 muffin liners and spray each liner.
8. Pour about 1/4 cup of batter into each liner.
9. Bake for 18 - 22 minutes.
Serve hot or cold and enjoy!
Sometimes I like to slice them open and add a bit of tofuti cream cheese for an added kick.