Chanukah

Caprese Latke Tower

caprese-latke-tower

A Great Chanukah Treat!

JamieGellerJamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

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Nutella-Banana Egg Rolls

nutella-banana-eggroll

A Great Chanukah Treat!

Ingredients:


2 bananas, finely diced

1 lemon, juiced

2 tablespoons sugar

2 tablespoons cornstarch

1/2 teaspoon cinnamon

8 egg roll wrappers, defrosted

8 tablespoons nutella

Canola oil for frying

1/4 cup confectioner’s sugar

JamieGellerJamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

Directions

In a medium bowl, combine banana, lemon juice, sugar, cornstarch and cinnamon and mix well, smashing bananas slightly with the back of a wooden spoon.

Lay out egg roll wrappers on a large work surface. Working with one wrapper at a time, spread 1 tablespoon nutella across the wrapper, leaving about ¼-inch border around all edges. Spoon 3 tablespoons banana mixture across the middle of the wrapper and lightly brush all the edges with water. Position the wrapper so that one point (corner) is closest to you. Fold that corner up just enough to cover the filling. Fold each side over to meet in the middle and roll up from the bottom. Brush final corner with water, and press lightly to seal. Transfer to a baking sheet seam side down. Repeat with remaining wrappers, nutella and filling.

Heat about ¼-inch oil in a large skillet. Fry egg rolls 6 to 9 minutes or until golden brown on all sides, using tongs to brown evenly. Remove and let drain on paper towels.

To serve, dust with confectioner’s sugar and cut in half.

 

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Vegetable Latkes

latkes

Healthy Latkes!

Ingredients:

  • 2 pkgs Chopped spinach (16 oz size)
  • 3 Carrots (Large & thick – grated)
  • 4 Onions (chopped)
  • ¾ C Egg Substitute OR 3 Eggs (may need more)
  • 3 C Oatmeal (Quick type)
  • Garlic salt OR Garlic powder + Morton No-Salt substitute
  • Cooking spray OR Healthy oil

Variations of this recipe include: using Steamed Broccoli and/or Steamed Cauliflower chopped (in a processor) instead of chopped spinach.


Instructions::

MIXING INSTRUCTIONS

  1. Thaw spinach & place in a large bowl
  2. Add chopped onions & grated carrots
  3. Add 2 cups of oatmeal & mix thoroughly into vegetables
  4. Add egg substitute OR eggs & mix so that all the ingredients blend together nicely
  5. Season with garlic salt to taste
  6. Mix thoroughly & taste to make sure you have enough seasoning
  7. You may also need to add either more oatmeal or more egg substitute because you want the mix to become thick but not overly thick
  8. Cover the bowl & place in refrigerator for at least 1 hour

COOKING INSTRUCTION CHOICES

PAN FRYING

  1. Heat a large saute pan at medium-high setting and add enough oil to coat the pan
  2. If the oil 'spits' when you put a drop of water in it then it is ready
  3. Drop in 1/2 cup of the vegetable mixture
  4. When the bottom is golden brown flip them
  5. When the other side is golden brown remove & place on a paper towel with another paper towel on top to blot out the excess oil

BAKING

  1. Spray oil to coat the bottom and sides of a muffin/cupcake pan.
  2. Pour mix into the individual spaces but do not overfill
  3. If you would like them crisp also spray the top of the mix before it goes into the oven
  4. Bake at 350 F / 177 C for 30 minutes or until brown and cooked inside -  pushing down on the top they should be firm with no visible liquid

kosherwomanJeanne Litvin started cooking & baking in 3rd grade. She became enamored with vegetarian cooking in high school & by the time she went to Stern College she was able to assist the kitchen staff in making appealing vegetarian meals. No matter what her ‘day’ job was, she found the time to be a dairy & vegetarian caterer, an event coordinator, food columnist, run federal food lunch programs & work as a Passover Chef & mashgiach at Passover programs.

Together with Mel Teitelbaum, she founded Passover Resorts where she creates Passover menus ensuring that vegetarians - as well as those on special diets - have a multitude of choices for every meal along with those that expect traditional & gourmet foods. Having trained under Ritz-Carlton Chefs in her early years of culinary adventures, she sometimes prepares Passover delights alongside the hotel chefs.

Jeanne & a few other women recently created KosherWoman.com to help busy women of all ages and observance levels find information quickly on a variety of subjects including Prayer, Kosher Travel, Kosher Kitchen, Kosher Lifestyle plus Health, Nutrition, Diet & Exercise. You can find this recipe & other vegetarian recipes at KosherWoman.com.

Help a couple realize their dream of building a family.

Donate to Puah now.