Friday, January 28, 2011

Tofu "meat" muffins with sauce (and great mock meat stuffing!)

This is a great versatile recipe that is a great stuffing for zucchini or other vegetables, and in a thicker form makes great muffins, meatloaf or patties.   Just add more flour to get it to the consistency that you want.

Prep time- 10 minutes
Cooking time- 20 minutes
Feeds- roughly 6

Number of things that get dirty- 3
muffin tray
heat proof bowl

2 c Tofu
2-3 eggs
1 c Tomato paste divided
1 c white cheese (smooth cottage cheese would probably work but we used gvina levana) divided
whole wheat or almond flour
onion soup powder
garlic powder 

Shred 2 c dry tofu into small pieces. 
Add 1/2 c tomato paste and 1/2 c cheese
add eggs and flour to get to a sticky ish consistancy just slightly less firm than meatballs.
Add spices and parmesan to taste.
Scoop into greased unlined muffin tins
make until solid

for sauce, combine remaining tomato paste and cheese ina bowl with cheese and spices to taste.  Serve hot over muffins.

Thursday, January 13, 2011

No rise pizza dough

We had this last week at my friend Sara's and it was an amazing thin crispy crust.  

Prep time- 10 minutes
Cooking time- 20 minutes
Feeds- roughly 6

Number of things that get dirty- 2
mixer with dough hook
baking trays

1 tsp sugar
1/2 cup lukewarm water
1 envelope yeast (3 1/4 tsp)
1 1/3 cup all-purpose flour
1 1/2 cup whole wheat flour (you can use all whole wheat)
1 1/2 tbsp sugar
3/4 tsp salt
1/2 tsp each basil & oregano
1 tbsp plus 2 tsp olive oil
3/4 cup lukewarm water

1. Dissolve sugar in lukewarm water. Sprinkle yeast over water. Let stand 5 minutes, then stir to dissolve. Measure flours, sugar, salt, and herbs into processor bowl. Process 10 seconds. Add yeast; process 10 seconds more. Combine 1 tbsp oil with water. Add slowly through feed tube while machine is running. Process until dough gathers around the blades in a mass. Process 45 seconds longer. Dough should be slightly sticky. If machine slows down, add up to 1/4 cup more flour.

2. Place dough on a lightly floured surface. Knead for 2 minutes, until smooth and elastic. Divide in half and roll into two pizzas. Let dough rise for 15 minutes. Meanwhile prepare toppings. Preheat oven to 450 F

3. Brush dough lightly with remaining 2 tsp oil and spread with sauce. And cheese and toppings. Bake on bottom rack at 450 F for 20 minutes until crisp and golden.


Prep time- 5 minutes
Cooking time- not long
Feeds- as many as you want

Number of things that get dirty- 2


1 C flour
1 C Ice water
1/3 C corn starch
1/2 tsp salt
3/4 tsp baking soda

vegetables of choice

Combine batter ingredients
Dip vegetables
Fry (might work in the oven.  We had it at my friend Sara's house so I have not tried baking it yet but I am going to.  I will put it on a parchment lined cookie sheet and spray coat with pam.)

Thursday, January 6, 2011

Low carb almond flour pizza crust

Base recipe from , one of my favourite low carb recipe sites.  Use with a home made tomato sauce, cheese and the topigs of your choice.  It is very thin, but make a good solution for those days where you just want pizza.

Prep time- 5 minutes
Cooking time- not long
Feeds- 1

Number of things that get dirty- 3
frying pan

1 large egg
1 tablespoon almond flour
1 tablespoon parmesan cheese
1 teaspoon oil, about 

garlic powder to taste
onion powder to taste
zatar to taste
Pizza toppings of your choice
basil and oregeno to taste

Mix everything in a bowl
Heat a little oil in a small nonstick skillet. 
Pour in the batter and fry like a pancake. Cook until golden brown on both sides. 
Remove the crust to a baking sheet. 

Add the pizza toppings of your choice then bake or broil to heat the toppings and melt the cheese.

Fake garlic "bread" (turned tuna broccoli quiche)

Base recipe from , one of my favourite low carb recipe sites.  

Prep time- 5 minutes
Cooking time- 20 minutes
Feeds- 24 ish servings (can be frozen)

Number of things that get dirty- 
mixing bowl
baking dish

4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese, 1 ounce
1/2 teaspoon garlic powder
8 ounces mozzarella cheese, shredded

optional tuna and shredded broccoli

Beat the cream cheese and eggs with a whisk until smooth. Add the cream, parmesan and seasonings (and tuna and broccoli if desired)
Line a baking dish with parchment paper (I use an 8x8 square); 
Spread the mozzarella evenly in pan. 
Pour the egg mixture over the cheese. Spread slightly with a spatula. 

Bake at 180*C for 20 minutes until lightly browned. Cool on a rack, then cut into 24 pieces. 

If desired, spread a little butter on them and sprinkle with garlic powder and parmesan cheese; broil just until butter is bubbly and very lightly browned.

One pot wonder

A throw anything in dish that works wonders for a family shabbat dinner or even weeknights.

Prep time- 10 minutes
Cooking time 1-2 hours
Feeds- as many as you want

Number of things that get dirty- 2-3
big baking dish
measuring cup
microwave safe bowl

random vegetables either fresh or from the freezer.
seasonings to taste

Put rice in the baking dish with as much water as it needs to cook properly.  I generally make 2 cups of rice for every 4 people.  Season rice however you like.  I use random combinations of onion soup mix, sesame oil, shwarma spice, salt, pepper, chicken soup mix, garlic, zatar or whatever else I grab.
Add a vegetable layer.  If you are using frozen, just dump them in.  If you re using fresh, parboil them in the microwave first.
place chicken on top.  season top of chicken with whatever you like.
cover tightly and cook until rice is soft and chicken is properly cooked

Peanut Butter cookies

This also works really well as a base for an ice cream cake.  WARNING- They are really, really crumbly!

Prep time- 5 minutes
Cooking time- 12-15 minutes
Feeds- makes 24 small cookies, or two loaf pan ice cream cake bases

Number of things that get dirty- 4
baking trays

1 c natural peanut butter
1/3 c sugar or sweetener (I use splenda)
1 egg
1 tsp vanilla
2 tbs spoons extra sweetener
parchment paper

Combine all ingredients except for the extra sweetener (and parchment paper).
Drop by teaspoons on parchment lined baking sheets
dip fork into extra sweetener, and use to ppress cookies to about 7mm thick (ish)

Bake 180*C for 12 to 15 minutes.