Le Beignets bonds my family all over the world from Israel, France, and the United States. Today marks the first night of Chanukah so I’m sure, like my mother and I, my grandmother, aunts, and cousins are cooking this traditional (and sentimental) Moroccan dessert.
Apple Pie!! 
Stay tuned for the recipe coming soon!
Butternut squash soup is one of my favorite “cold-weather” soups. Thanksgiving is a good excuse to have this delicious treat.
The following recipe is dairy, however condensed coconut milk can be used as a replacement for the heavy cream in the recipe. For those Kosher people out there enjoy this soup as an appetizer for Shabbat, Thanksgiving, or a meal for a regular weekday!
Enjoy the video below
Bon Appetit!
Welcome to the first segment of Slow Cooked Sundays. Each week I will provide a slow cooked recipe. I don’t know about you, but in my house football is on every Sunday. What better way to spend it than filling the air with mouth-watering scents, your team wins and voila! Dinners ready!
Suggestions are welcome so please leave in comments.
SWEET & SPICY CHICKEN: 1 whole chicken (about 2-3 pounds), 4 cloves of minced garlic, 1/4 cup sriracha sauce, 1 tablespoon sesame oil, 1/4 cup tomato paste, 3 tablespoon rice vinegar, 1/3 cup soy sauce, 2 tablespoons honey.
- After cleaning and removing all the feathers place the chicken in the crock pot.
- Whisk all ingredients in a bowl.
- Pour over chicken in the crock pot.
- Cook on high for 4 hours, then cook on low for 2 hours.
- The chicken is now ready to serve!
- For those who prefer crispy skin, remove the chicken from the crock pot, place on a cooking tray and broil for 2-4 minutes.
Bon Appetit!
PROBLEM: It’s Sunday morning and I’m left with about 2 loaves of challah.
SOLUTION: Prepare the best fluffy french toast ever! The secret ingredient for extra fluff: add some flour!
FLUFFY FRENCH TOAST: 1 cup of milk, salt, 3 eggs, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 tablespoon brown sugar, challah
- Pour flour in a large bowl.
- Slowly whisk the milk, salt, eggs, cinnamon, vanilla extract and sugar until the mixture is smooth.
- Lightly oil a pan with butter or oil over medium heat.
- Soak break slices in mixture. I like to leave it soaking for a couple of minutes so the mixture gets in the middle of the challah. Cook on each side until golden brown.
- Serve with your favorite syrup, Nutella, fruit or anything you desire!
Bon Appetit!
Bonus Tip: If you have leftovers the next day toast them and they won’t get soggy!
Fresh Feta: what’s your favorite feta dish?
I love feta in salads, sandwiches, and omelettes
The perfect way to start the day is with a fresh baguette, scrambled eggs with feta cheese, topped with salt & pepper, fresh basil and a little spicy mustard for some extra heat 😉
It’s summertime and I’ll never say no to a boat ride. Since I don’t actually have a boat, may as well make one using one of my favorite summertime squashes: the zucchini. This summer vegetable (also a fruit) is not only delicious but low in calories, contains potassium and Vitamins A and C.
Summer Squash Sails: zucchini, mozzarella cheese, marinara sauce, basil, minced garlic, turmeric, oregano
- Cut the zucchini down the middle and scoop out the inside. Lay on a baking sheet with parchment paper.
Mix spices and minced garlic with marinara sauce.- Fill zucchini with marinara sauce. Top with mozzarella cheese.
- You can also add chopped onions or any other spices you desire.
- Bake in oven at 350 degrees for 18 minutes.
- Tip: If you want the zucchini to be softer first bake zucchini with the sauce for 18 mins. Take out of oven then add the cheese and bake another 12 minutes. Serve with salad.
Bon Appetit!
Kosherize It 