- 1 box (6oz) potato latke mix
- 2 eggs
- 2 cups water
- 1/4 cup oil
- 1/4 cup matzo meal
- Beat eggs until blended
- Add water and oil, mix
- add in Mix and Matzo meal
- Let mix set 3-5 min to thicken
Bake 1 hour at 450 (8x5 pan is reccomended)
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INGREDIENTS
- 1 cup Quinoa ; rinsed
- 2 cups Water
- 1 medium Onion ; cut in 1/5 in. strips
- 1 tablespoon Olive oil
- 2 cloves Garlic ; minced
- 2 teaspoons Dried basil
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Salt
- 1/2 teaspoon Red pepper flakes
- 1/2 cup Parmesan cheese grated
INSTRUCTIONS
Step 1: RINSE YOUR QUINOA. Don't be lazy. It takes two seconds! Rinse in cold water. Your stomach will thank me later. I won't get graphic but that's all I'll say.
Step 2: Heat up your olive oil in a large sauce pan and saute your onions for 4-5 minutes. Throw in your garlic for a minute, stirring so it doesn't burn.
Step 3: Add in your water and quinoa and cover the pot, bringing the water to a boil.
Step 4: Bring down to low and allow to simmer. Quinoa should take about 15 minutes to cook or so- but you'll know when there is a ring around the outside and the center is clear- plus about all of your water should be absorbed!
Step 5: Mix in your salt, basil, black & red pepper, and 1/3 cup of your cheese. If you want it a little more creamy, go ahead and add more!
Step 6: Dish it up while hot and sprinkle with pepper and cheese for garnish!
Ingredients
1 bell pepper
1 jalapeno pepper
1 small onion, chopped
1 clove garlic, minced
some chopped almonds
Instructions
- deseed, broil and peel the peppers
- roughly chop all peppers, set aside
- sautee onion until soft and slightly brown
- Add garlic, fry for a few seconds until fragrent
- add in peppers and a bit of water, bring to simmer
- cover and simmer 3-5 min, add in almonds
Ingredients
1/2 bottle marsala wine
3-4 shallots, sliced thin
1/2 lb white mushrooms, sliced thin
2 lbs boneless chicken
fresh herbs (not oregano, but sage, rosemary and thyme all work well)
matzo meal
egg
Instructions
- egg-wash and bread chicken, pan-fry it until brown (can be done in advance)
- cook shallots in a bit of oil until they're soft and slightly brown, remove and set aside
- sautee the mushrooms in a bit more oil, until they start to brown
- return the shallots to the pan, add herbs, salt, pepper and wine, bring to boil, simmer until the alcohol has dissapated
- return the chicken to the sauce, cover and simmer 10-15 min until fully heated
