Tasty and Easy Recipes

Ingredients:
(makes about 12 servings)

6 tbsp vegetable oil
6 large potatoes, peeled
1 large onion
4 eggs
1 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh parsley
6 tbsp (90 mL) matzoh meal

Cooking Method:
1. Preheat the oven to 375 degrees F (190 degrees C). Pour the vegetable oil into a 9×13-inch (23 x 33 cm) rectangular baking dish.
2. With the large holes on a hand grater or using the shredding blade of a food processor, grate the potatoes. Transfer the grated potatoes to a colander and run cold water over the shreds, tossing by hand until they are thoroughly rinsed. (This rinses out excess starch and prevents them from turning dark.) Drain thoroughly then squeeze the shredded potatoes by hand to remove as much water as possible. Place in a large mixing bowl.
3. Grate or chop the onion very finely and add to the shredded potatoes. Beat the eggs with the salt and pepper, and add to the potato mixture along with the chopped parsley and the matzoh meal. Mix thoroughly.
4. Place the baking dish containing the vegetable oil into the oven and let it heat for about 5 minutes — or until very hot. Remove the baking dish from the oven and pour about half of the hot oil into the potato mixture, stir well, then spoon the potato mixture into the hot, oiled baking dish. Bake for 50 to 60 minutes or until the top of the kugel is golden brown and crisp.

Ingredients:
Soup:
5 large potatoes, peeled and cut in small cubes
2 large onions, cut up
2 tablespoons butter
2 large carrots, peeled and diced
2 large stalks celery, diced
Salt and pepper

Dumplings:
3 tablespoons flour
1 heaping tablespoon butter
Pinch salt
1 large tablespoon water
1 egg (optional)
Chopped parsley

Method:
Make Soup:
Boil the potatoes in 3/4 of a soup pot full of boiling water.
Fry the onions in the 2 tablespoons butter until browned (I add a little oil so not to burn). Add the carrots and celery and cook until soft. Add the onions, carrots, and celery to the pot with the potatoes.
Make Dumplings:
Mix the dumpling ingredients until the dough is soft. Make little balls and add to the soup. Cook for about 15 minutes until the dumplings are done. Add chopped parsley.

Ingredients:
Dressing:
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon (up to 2) Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste

Salad:
1/2 pound uncooked spiral, shell or elbow pasta
Water for boiling
1 teaspoon olive oil
1/4 pound fresh asparagus
1/4 pound carrots
2 tablespoons capers
1/4 cup chopped fresh parsley

Method:
Combine oil, vinegar, mustard, and salt and pepper to make a dressing.
Cook pasta according to package directions.
While pasta is cooking, slice asparagus lengthwise in quarters, then across in 1-1/2″ pieces. Cut carrots in similar-size julienned pieces. Steam or blanch vegetables for a few minutes.
Drain pasta well. Stir in oil to prevent pasta from sticking together. Combine with vegetables, dressing, capers and parsley. Adjust flavor with more vinegar or salt, and serve warm or at room temperature.

Ingredients:
8 cups home made turkey stock
1 tsp. garlic, chopped
2 cups celery stalks, chopped
1/2 cup leek, shredded
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1/2 cup Italian parsley, finely chopped
1-1/2 cups cooked turkey meat, shredded (leftovers)
1 medium rutabaga, peeled and diced into 3/4″ pieces
1 cup barley
Salt and pepper, to taste

Method:
Place turkey stock, garlic, celery, leek, onion, carrot, and 1/2 of the parsley in a medium-sized soup pot and bring to a boil, reduce heat and simmer for 15 minutes.
Add the shredded turkey meat, rutabaga, and rest of the barley and bring to a boil. Reduce to a low heat and simmer covered for about 45 minutes. Season to taste with salt and pepper.
Serve in soup bowls and sprinkle with remaining parsley.