Delicious Traditional Jewish Cuisine.
Recipe One: Hamantaschen
This dessert signifies, to many celebrants means, the shape of the triangular hat supposedly worn by Haman, the villain of the story in the Book of Esther. However, there’s more history than that to the cookie — and clues can be found in its name. For example, food critics state the idea of naming a pastry after someone “wicked” is to “turn it into something sweet,”
Ingredients:
3 eggs
1 cup granulated sugar
C&H Pure Cane Granulated Sugar 4 Lb
3/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup orange juice
Tropicana Pure Premium No Pulp 100% Original Orange Juice 59 Fl Oz
5 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Per Serving: 246 calories; 7.7 g fat; 40 g carbohydrates; 3.8 g protein; 23 mg cholesterol; 56 mg sodium.
You might also like Recipe Two: Matzo Soup Balls “A great and tasty traditional meal. Serve in a soup, or in a bowl of milk. Either way it’s great!! This is an old family recipe. I hope you will enjoy it as much as I have every Christmas and Hanukkah morning!” It was originally called Knedelack wich is Yiddush for dumpling.
Comes from: https://www.allrecipes.com/recipe/37068/matzo-balls/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201
Ingredients
3 tablespoons pareve margarine, melted
2 eggs
1 cup matzo meal
1/2 teaspoon salt
Great Value Salt, 26 oz
1/2 cup water, or as needed
Directions:
In a medium bowl, whisk together the margarine and eggs until well blended. Combine the matzo meal and salt; lightly stir into the egg mixture until the liquid is absorbed, and the meal is damp. Gradually mix in the water so that the mixture holds together, but is not too wet. Cover and refrigerate while bringing the water to a boil.
Bring a large pot of lightly salted water to a boil. When the water is at a full boil, remove the matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too tightly.
Drop balls into the boiling water, and boil for 15 minutes. Remove from water and serve in soup or cold milk. Do not let the matzo balls sit out too long, or they will harden.
Nutrition Facts
Per Serving: 127 calories; 6.1 g fat; 15.6 g carbohydrates; 3.6 g protein; 53 mg cholesterol; 241 mg sodium.
Recipe three: SHAKSHUKA (Breakfast)
“Try this tasty keto and paleo breakfast shakshuka full of greens! Delicious, quick, and so easy to make in just minutes in your Instant Pot®!”This is served in a hot dish.
Ingredients:
1 tablespoon olive oil
1/2 onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 cups baby kale
1 1/2 cups marinara sauce
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
4 eggs
Brown Eggs 12 Ct
1 tablespoon chopped fresh parsley
Ready In 30 m
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.
Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer’s instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer’s instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley. Nutrition Facts :
Per Serving: 123 calories; 8.2 g fat; 6.7 g carbohydrates; 6.8 g protein; 164 mg cholesterol; 298 mg sodium.
Recipe Four: Sufganiyot (Dessert)
https://www.allrecipes.com/recipe/11438/sufganiyot/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201
“Doughnuts without holes! This is a traditional Jewish holiday recipe; sufganiyot are commonly served during the Hanukkah season.” This traditionally was like a jelly filled doughnut filled with jelly.
Ingredients
4 cups self-rising flour
2 eggs
2 (8 ounce) containers yogurt
Yoplait Black Cherry French Style Yogurt 5 Oz
2 tablespoons white sugar
1 pinch salt
2 tablespoons vanilla sugar
3 quarts vegetable oil for frying
Directions:
Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes.
Form the dough into balls with a 2-inch diameter.
Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the sufganiyot cool and drain on paper towels.
Recipe Five: Cholent
Kosher Cholent Recipe
Recipe by: Sherrie D.
“This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.” It is all about keeping the Shabbat! Since no electric is the rule of the Shabbat this recipe is started on Friday and done for Shabbat. Sometimes, it is paired with bread called Challah Bread.
Ingredients:
3 onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste
In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
Add meat, and brown well on all sides.
Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
Preheat oven to 200 degrees F (95 degrees C).
Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
Nutrition Facts:
Per Serving: 1067 calories; 49.2 g fat; 98.3 g carbohydrates; 58 g protein; 161 mg cholesterol; 616 mg sodium.
I’m a member of Hissom Tabernacle Church of the Nazarene. The church is located in the heart of Charleston, WV. I’m so glad that God lead me to a church where all the members love to study God’s word. The members are really good about giving their testimonies and praise reports. The church was established in the 1934. It’s mission is truly to serve others. Monday through Friday and Wednesday nights, we serve meals to the homeless. We also have an open food pantry every Tuesday and it serves between 100 to 200 families a week. Then, we have a free clothing closet open Monday through Friday! In addition, I am currently serving as the Youth Pastor. The church allows me to volunteer in all the above areas; plus, I’m granted the following privileges: to lead the teenagers quartet, teach Wednesday night Bible studies, and be apart of the praise team. Finally, I also have 14 Bible Study books published and are available for purchase on Amazon.com.
A portion of the profits from each book sold goes to fill the churches food pantry and feed the homeless.
All Books on Sale At Amazon.com: Just type the following in the search box: Jessica Linhart Books
