Want to cook Something Simple?
Cooking dinner for and sharing a meal with the people around you or even yourself can be a wonderful way create nice vibes and a special evening.
We've put together some super simple and flexible dishes that people cooking for their first time will have a breeze with.
Ready in 30 minutes or less, crazy delicious, and most ingredients can be substituted. Rice goes well in place of Quinoa as well.
Essentially just a tasty rice bowl with toppings of your choice. Our chef loves it with tomatoes, olives, feta, artichokes, and avocado.
Milk, Cheese, Macaroni. Bring the milk to a boil, add the macaroni, cook 10 minutes, add the cheese, deliciousness is served.
A great way to serve up a nice veggie soup. Though not in the recipe, our chef loves adding sour cream and frozen peas.
A classic go to and can be made with whatever vegetables you have around. We also love it with veggie beefless beef.
Play some Games Together!
It's Shabbat, why not enjoy some quality time. Board games, card games, word games, and so many more can be a great way to have fun together.
Looking for games to play with people social distancing elsewhere? Consider calling them on the phone and playing a game like Catan online.
1 cup milk
1/2 cup butter
1/3 cup sugar
2 teaspoons salt
1/4 cup lukewarm water
2 packages yeast
5 to 6 cups flour
Poppy or sesame seeds
Scald milk for about 1 minute on high in microwave. Spill over butter, sugar, and salt. Then cool. Mix yeast in lukewarm water. Add to cooled milk mixture. Add eggs and mix all together. Then add flour until dough is stiff and elastic. Knead until smooth. Let rise in greased bowl until double in bulk. Punch down to release air bubbles. Divide dough in half. From one half make 3 balls and roll each into a foot long cylinder. Braid 3 cylinders (logs) together and place on ungreased cookie sheet. Divide remaining half into 2 equal parts. Make 3 logs from each part and braid. Place one braid on top of larger one after brushing with egg white or milk. Add top braid. Sprinkle with poppy or sesame seeds. Servings: 1 large loaf. Pan Size: Cookie Sheet. Oven Temp: 350º. Preparation Time: 1.5 hours. Cooking Time 40 to 45 minutes.
Gluten Free Challah
6-8 cups flour
2 1/2 cups water
3/4 cup sugar
1/2 cup oil
1 tablespoon INSTANT yeast
1/2 tablespoon salt
Step 1: Mix the sugar, oil, salt and water in a large bowl until everything’s dissolved. Step 2: Add 3 cups flour and mix. You will not necessarily be able to get rid of all the clumps of flour yet; that’s okay; just keep going. Step 3: In a separate, small bowl, combine 1 tablespoon INSTANT yeast with one cup of flour. After the yeast has been thoroughly mixed into the cup of flour, add the mixture to the dough. Step 4: Continue adding flour, between 2 and 4 more cups. As your mixture becomes more solid, add the flour more and more slowly. Add flour until you reach the point when, if you press the dough gently with clean fingers, no dough sticks to your hands. Step 5: Let the dough rest for 10 minutes. Take a break! Then knead, using the heel of your hand, not your fingers) for 6 minutes. (You may have to add some flour while kneading, but be conservative.) Step 6: Put the dough back in the bowl, cover with oil and then drape a towel over the bowl, and let it rise for at least one hour (but monitor it to make sure it doesn’t overflow the bowl). You can let the dough rise overnight in the fridge (the rising process slows down in cooler temperatures). Step 7: Braid and, if desired, egg wash and add salt and sesame/poppy seeds. If you have time, let the loaf rise before you bake it. Bake at 350 until golden-brown (30-45 minutes).
A collection of challah recipes that have been passed down to help you celebrate the Sabbath
Challah I (not Pareve)
1 package active dry yeast
1 1/2 cups warm water
Pinch of sugar
1/3 cup honey
1/4 pound unsalted margarine (pareve) or butter
2 tablespoons brandy (or your choice of milk)
5 to 6 cups all purpose flour
1 tablespoon salt
1 cup raisins, soaked in wine (or any juice) for an hour
1 egg white
Sesame or poppy seeds (optional)
Dissolve yeast in 1/2 cup warm water with a pinch of sugar in a bowl; beat together egg, honey, margarine. Add remaining cup of water and brandy (or milk); blend in yeast. Add flour with salt, 1 cup at a time, blending with beater after each addition. When dough is thick enough to work by hand, put on a floured board and knead 10 minutes, gradually incorporating raisins and any extra flour to make smooth and elastic dough. Place dough in greased bowl and cover top with damp towel. Let rise in warm place until double in size, approximately 1 hour.
FOR LARGE CHALLAH: Divide dough in 3 parts, roll each into long rope. Pinch ends together and braid.
TO MAKE A ROUND CHALLAH: Curve ends around and pinch two ends together.
Place on baking sheet lightly greased and covered with cornmeal. Cover with a towel and let rise about 40 minutes. Brus with egg wash and sprinkle with sesame or poppy seeds. Bake 30 to 40 minutes at 350º. Servings: 1 large challah or 2 smaller. Preparation Time: Including rising, 2.5 to 3 hours.
This recipe makes 16-18 “challah knots” where four knots are about equal to 1 family-size loaf. The consistency of the dough is not conducive to braiding, so rolls, or knots, are recommended. It is important to note that if you intend to sell gluten-free bread to those with celiac disease, it is important that the bread not come into contact with ANY flour, even trace amounts. This may require having separate equipment specifically for this purpose or thoroughly cleaning all equipment and your work area before making any gluten-free challah. Otherwise, it’s important to be clear when selling that the product is not 100% gluten-free. Even trace amounts can make a celiac sick.
2 cups brown rice flour
1 3/4 cups tapioca flour
1/4 cup sugar
2 teaspoons sugar
3 teaspoons xanthan gum
1/2 teaspoon salt
2/3 cup lukewarm water
1 cup lukewarm water
1 1/2 tablespoons yeast
4 tablespoons melted butter (or margarine for pareve bread)
1 teaspoon apple cider vinegar
4 eggs sesame seeds (optional)
Step 1: In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt. Step 2: In another bowl, dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. Step 3: In a third bowl combine the melted butter with the additional 1 cup water and vinegar.
Step 4: With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Then blend in the eggs, 1 at a time. The dough should feel slightly warm. Step 5: Pour the yeast mixture into the ingredients in the bowl and beat at the highest speed for 2 minutes. Step 6: Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour. Step 7: Return the dough to the mixer and beat on high for 3 minutes. Step 8: Spoon the dough into a greased muffin tins or onto a pan in about fist sized blobs (Should produce about 18 rolls). A filling can be folded into each roll or the tops can be sprinkled with sesame seeds or salt. Let the dough rise for about 30-60 more minutes. Step 9: Preheat the oven to 400 F and bake the rolls until golden 15-25 minutes.