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Spinach-Double Tomato Egg White Frittata

Pessach is here again! So much matzah, meat, kugels, matzah, potatoes and potatoes and more matzah! Now I happen to love matzah but, after a day, I already am ready for a lighter meal.

Usually I try to fill my pessach not with the above list (although I am a proclaimed meat lover), but with lighter proteins like eggs, fish and chicken (and of course meat).

Here is an awesomely yummy egg dish that can be served as a main course, or side dish for any dairy meal you are having. It is filling and the flavors are complex yet simple lending anyone to be able to make and eat this Fritatta.

egg white frittata 1

Spinach-Double Tomato Egg White Frittata

Servings: 4-6

1 C. Frozen Spinach, defrosted

1/2 Small Onion, diced

1 Small Tomato, diced

5-6 Sun Dried Tomatoes, sliced

1/3 C. Shredded Mozzarella Cheese

8-10 Egg Whites (about 1 cup)

3 Tbsp Feta Cheese

Saute the spinach, onion and tomato for about 5-8 minutes. Place in a 9 inch baking or pie dish. Add in the sun dried tomatoes, mozzarella cheese and egg whites. Sprinkle the feta cheese on top. Bake for 20-25 minutes, or until egg is set.




Vegan Chocolate Chip Cookies

Now these are just yum! This is a project I have been working on for a while, which started originally when I realllyy wanted to bake cookies but we were out of eggs in my house. For years this is something I have been working to prefect and now I bring you the best, most yummy, you have no idea that these are vegan cookies.

Soft, chewy, flavorful – you’ll be making these all the time – their perfect if you want a cookie and have no eggs, of if you have a vegan friend or a friend who is allergic to eggs…actually, you don’t need an excuse to make these cookies – just make em.

In seminary this recipe came in handy as well when it was someones birthday and I wanted to make them one large cookie, but I didn’t want to make it so big so I would make this…I also called it “I really want a cookie but don’t have an egg recipe.”

Either way these cookies are easy, simple and yum!

vegan coffee chip cookies 6

Vegan Chocolate Chip Cookies

Yield: 12


1 1/4 C. Flour

1/2 Tsp Baking Soda

1 tsp Vanilla sugar

1/4 C. Sugar

Pinch of salt

1/4 C. Oil

1/4 C. Water or Coffee

1/4 – 1/2 C. Chocolate Chips

Mix the flour, baking soda, sugar, and salt. Add in the oil and water or coffee and mix. Add in the chocolate chips and mix.

Bake for 8-10 minutes at 350.



Pizza Latkes

This recipe combines 2 of my favorite things – latkes and pizza! YUM!! As my family can tell you – I loveeeee sauce and cheese! It is one of my favorite combinations and I eat it on things all the time. So when I started to think about chanukah I thought – hmm why not combine a yummy crispy latke with pizza and BOOM! We have the yummiest latke out there.

So some historical background on latkes in general and why we really eat them on chanukah. First, because the big miracle of chanukah is with oil, it is traditional to eat oily, or fried foods to commemorate that.

My question on that was always – so why latkes and why potatoes. After some research I found out that originally, the first mention of latkes on chanukah was from a Rabbi Kalonymus ben Kalonymus (c. 1286-1328) in a poem he wrote talking about cheese latkes on chanukah. So how did cheese turn into dairy? Well, in the mid-1800’s there was a bad crop in Europe which led to the mass planting and abundance of potatoes! Hence giving lead to our potato latke of today.

pizza latkes 7

Additionally , these are dairy latkes – which connects to chanukah through the story of Yehudis who fed the Assyrian General cheese and wine until he passed out. She then killed him which helped lead to a Jewish victory by the Maccabees.

So anyway onto the pizza latkes. I am including my own latke recipe, but feel free to use your own and just add the pizza steps at the end.

Happy Chanukah!

pizza latkes 5

Pizza Latkes

Yield about 10 latkes

3 Idaho potatoes, scrubbed clean

1 small onion

1 egg

1 tsp potato starch

1 1/2 tsp salt

pinch black pepper

Oil, for frying

10-12 tsp tomato sauce

10-12 tsp shredded cheese

Preheat oven to 450 degrees

Grate the potatoes so that you get strands of potato (not a potato mush). Grate the onion and add it to the potato mixture. Put the potatoes in a strainer and squeeze all of the liquid out of the potatoes. Allow to sit for 2-3 minutes and squeeze again. Transfer potato mixture into a bowl and add the egg, potato starch, salt and pepper. Mix through.

Pour oil into a pan about 1 inch high. Allow to heat up. Fry latkes and place aside.

When all latkes are fried, transfer to a tin or baking sheet. Place about 1 teaspoon of sauce and 1 teaspoon of cheese on each latke. Place in oven and bake for about 5 minutes, until cheese is melted. Enjoy!!

Low-fat Sweet Potato Soup

Winter weather is acomin’ and that means soup time! My favorite thing to have in the winter is a thick, bone-sticking soup. It warms me up and makes me just feel happy.

The problem with a lot of thick soups is that they often have a lot of cream, or something of the sort making them full of fat, and anything but healthy. My solution is using nutrient-rich more starchy vegetables to thicken up the soup. Just because a vegetable has a bit more starch doesnt make it unhealthy, and sweet potatoes are full of nutrients and make a really filling dish…or soup in this case.

Some background/ historical information about sweet potatoes: contrary to the belief – sweet potatoes are not that closely related to a regular potato. Sweet potatoes originate from the Americas and made their way to Europe when via Spain and Portugal. Sweet potatoes have vitamin C, vitamin A and vitamin B6. In addition, they have a high fiber content, protein, iron, calcium and even more.

Anyway, on to the soup!!

sweet potato soup 1

Low Fat Sweet-Potato Soup


3 sweet potatoes, cut into chunks

2 carrots, cut into chunks

1 small onion, cut into chunks

8-8 1/2 C water

3-4 tsp salt

Pepper, to taste

Place the vegetables and water in a pot. Bring to a boil. Lower the flame to a simmer and add the salt and pepper. Let cook for about 1 hour, or until the vegetables are soft. Turn off the flame and blend the soup together. If you want a less thick soup, just add another 1 cup of water and 1 tsn of salt and blend again.



History Information from:

Har Sinai Mashed Potatoes with Luchos Potato Chips

Confession – I don’t like cheesecake…at all. Nope not only tiny bit. In fact I don’t like any cheese dessert…blachh.

I do like cheese though…but I’m off cheese right now…so no cheese for shavuot this year. But thats ok! There are still so many yummy shavuot themed dishes out there…including this one that my sister Miriam helped me come up with. Its a great and easy appetizer for shavuot and you can easily make it dairy by adding cheese into the mashed potatoes.

For those who need a quick history on this Jewish Holiday – this is the day that the Jewish people got the Torah. The Torah was given to the Jewish nation on Mount Sinai. The Luchot are the two stone tablets that were given to Moses.

Image result for har sinai luchot picture    –> har sinai mashed potato 1

The chips were really fun to make. Easy too. You can use a mandolin if you have one, but if not, use the long part of a grater that you have, it works just as well.

Image result for long part of the vegetablegrater

(the long part are those long strips on the short side of the grater above)

luchot chips

Anyway – these are super easy to make and yummy to eat…and look pretty cute too 🙂

Have a great Yontif!

har sinai mashed potato 2

Har Sinai Mashed Potatoes with Luchot Chips:


Mashed potatoes (used your favorite recipe, above is: 8 boiled potatoes mashed, 1 sauteed onion, 5 cloves sauteed garlic – mix all together)

1-2 potatoes thinly sliced on a mandolin or grater

1 tsn salt

Roasted Broccoli (optional for garnish)

Preheat oven to 375 degrees.

Make your favorite recipe of mashed potatoes (to make dairy, just add cheese when hot and mix in until melted).

Spray a baking sheet well with oil. Place potatoes on the sheet. Do not over crowd the pan or the potatoes will not crisp up. Spray the potatoes well with oil and sprinkle with the salt.

Place potatoes in the oven. After 5 minutes flip the potatoes over and place back in the oven. Check after another 5 minutes. If they are not lightly brown and crispy, flip again and place back in oven another 3-5 minutes, until crispy.

To assemble:

Take an ice cream scooper and scoop one portion of potatoes and place in center of the plate. flatten slightly so the shape is not round, but more like a mountain.

Stick 2 of the chips on top of the potatoes. (Optional: Garnish with broccoli)



Triple Chocolate Gluten Free Pudding Cookies

Fudgy, chewy, soft, chocolaty, intense…all words that can be used to describe these awesome cookies.

The problem that many Pesach cookies,or desserts in general, have is that they taste like potato starch. I wanted to fix that problem and so I started to think what else could be used as a binder for cookies…then it hit me: pudding mix! There usually is a starch in pudding mix (which is how pudding gets thick), but maybe it wouldnt make the cookie taste like starch. So I tried it…success!

pudding cookie 3

FYI: Pudding is claimed to be a British invention. The first puddings made in ancient times were actually a meat product similar to sausages. The pudding we know today is more similar to custard, because of the custard power, which is similar to pudding mix. The first mention of chocolate pudding comes from a cookbook in 1730 called The Complete Practical Cook by Charles Carter.  Below is an advertisement from 1837 advertising the first packaged custard mix. The pudding we (us Americans) know (the sweet thick yummy chocolate thing) is more an American product. If you travel to, for example, England and ask for pudding you will most likely get something more cake-like.

Now back to these Pudding Cookies:pudding cookies 1

These cookies are really easy to make and yield amazing results. Trust me, you don’t need to be gluten free to eat these either…they are just a great fudgy chocolate cookie that happens to be gluten free and great for Pesach.

Triple Chocolate Gluten Free Pudding Cookies

Yield: about 24


1/3 C. Oil

3/4 C Brown Sugar

1/2 C. Sugar

2 Eggs

1 tsn Vanilla sugar

1 1/4 C. Gluten Free Chocolate Pudding Mix (about 2 3.9 oz packages)

1/2 C Cocoa Powder

1 1/2 tsn Baking Soda

3/4-1 C.Chocolate chips **pictured are with white chocolate chips, check to make sure yours are kosher for Passover if you are using for Passover.

Preheat the oven to 350 degrees. Either spray a baking sheet with oil spray, or cover with parchment paper and set aside

Mix the oil, sugars, vanilla and eggs together until combined. Add in the pudding mix, cocoa powder, and baking soda and mix. Add in the chocolate chips and mix.

Place about 1 tablespoon of batter per cookie on the cookie sheet in mounds, DO NOT FLATTEN, they spread.

Bake 10 minutes. Let cool before taking them off the sheet otherwise they might break.





Flourless Chocolate Chip Sticks

GF chocolate chip sticks 1

This recipe is a shout-out to my friend Malkie. Malkie’s favorite foods were chocolate chip Eggo waffles and ziti pizza aka gluten upon gluten (and really that’s all she ate). But then one day Malkie became gluten free, and basically had nothing to eat. Over the years I have experimented and made up recipes for my dear picky friend. These chocolate chip sticks though were a winner from day one.

These chocolate chip sticks are amazing, like even for being gluten free amazing, like better then some non-gluten free chocolate chip sticks I have eaten in my life.

The base is almond flour which doesn’t give it the potato-starchy consistency that is usually associated with gluten free items, rather they are soft and chewy or crunchy (depending how you bake them…see below).

You may use ground almonds instead of almond flour if you cant find almond flour but they become a little fluffier, rather than chewier if you do (but are still really good).

These are perfect for pessach…they are non-gebroks (aka no matzah meal) or for any other time you want (or if you have a gluten free friend or relative).


Flourless Chocolate Chip Sticks:

Yield: about 20-24 sticks


2 eggs

3/4 C. sugar

2/3 C. oil

2 tsn baking powder

2 tsn vanilla

2 1/2 C. almond flour

1/3 C. potato starch

1 C. Chocolate Chips

Preheat the oven to 350 degrees.

Take a baking sheet and line with parchment paper and set aside.

Mix the eggs and sugar together.

Add in the oil and mix.

Add the baking power and vanilla and mix.

Add the almond flour, potato starch and chocolate chips and mix until everything is incorporated. (the batter will be wet and thick but not like a stiff dough).

Split the batter in two and shape each half into a log on the baking sheet.20170323_083731


15-18 minutes if you want them really soft and chewy.

20-25 minutes if you want them more firm and less chewy.

Let cool 10-20 minutes before cutting them or they might fall apart.

BISCOTTI: Bake 20 minutes. take out and let cool about 5 minutes. Cut into sticks and lay each one out on the baking sheet. Bake another 15 minutes. After the cookies cool they will be crunchy.