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

mixer 

muffin tray

heat proof bowl

Ingredients
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
Parmesan
onion soup powder
garlic powder 
water


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.

Tuna Roll

Prep time- 5
Cooking Time- 30 minutes ish
Feeds- 8 no problem, and you can stretch for more.  I use 3 cans of tuna and a whole package of puff pastry and it makes about 14 average sized servings

Number of things that get dirty- 
bowl
fork
baking tray

Ingredients
3 cans of tuna
3 eggs
1 tsp onion soup mix
1 package puff pastry
breadcrumbs
mayo


mix tuna and mayo to your usual standard
add eggs and onion soup mix
add bread crumbs to bring it back to a spreadable consistency that will stay where put.


unroll puff pastry
spread tuna over section to be rolled.  Start about 2cm from the edge in order to give yourself a "lip" to tuck in.  In my rolls I like to aim for 3 full rotations, so I start with spreading about 20cm of tuna very very thinly.  I keep about 1cm away from the sides.
Roll the dough as tightly as you can until you just hit the non-tunafied section and it sticks closed.  pinch down the ends.  Carefully transfer to either lightly oiled (pamed) or parchment lined baking tray.  


You can egg wash the top with egg yolk and water if you want.  I never bother.  


Don't forget to punch holes along the centre of the top that go through to the centre (not all the way to the bottom!) so the middle will cook nicely.


bake at 180*C until golden brown and poofy.

Sweet Squash

Prep time- 10
Cooking Time- 1+ hour
Feeds- as many as you want squash for

Number of things that get dirty-
sharp knife
spoon
baking tray with deep sides- I use foil

Ingredients
Butternut squash
olive oil
brown sugar


Cut the top and bottom off the squash
halve the squash lengthwise
scoop out seeds
cut each half in half again legthwise (so you have quarters)
rub with  thin layer of olive oil
place in tray
sprinkle with brown sugar
fill pan about an inch with water.  You do not want to cover the flesh of the squash
bake uncovered in over at 180*C until brown and soft

Maple Glazed Carrots (and sweet potato)

Prep time- 10 minutes 
Cooking Time- 15 minutes
Feeds- as many as you care to make for!

Number of things that get dirty- 5
peeler
sharp knifemicrowave safe bowl
wok
spatula
Ingredients

carrots
sweet potato if desired
maple syrup
canola oil
flour
water


cut carrots (and sweet potato if desired) into bite sized pieces.  I like them fairly thin and cut on the diagonal.
puts veges into a microwave safe bowl with a s small amount of water.  Cover and cook in the microwave until tender but not mushy.
Heat oil and maple syrup (just enough to coat veges) in the wok.  Add partially cooked vegetable and cook until soft.
mix about a tablespoon of flour into 1/3 cup of water.  pour flour and water mixture into the wok with vegetables. 
mix well.
when sauce thickens, remove from heat.

Easy sweet shanghai noodles

Prep time- 2
Cooking Time- 3-7 minutes
Feeds- 8

Number of things that get dirty- 1
pot
bowl

Ingredients
some sort of long stringy noodles
1 tsp soy sauce
1 tsp sesame oil
2 tsp brown sugar

cook noodles as per package directions
add other ingredients and toss until thoroughly mixed

Baked Apples

Prep time- 20 minutes or s
Cooking Time- 30 minutes minutes
Feeds as many as you want

Number of things that get dirty- 3
apple corer
apple peeler
oven safe bakeware

Ingredients
apples (1 per person)
margarine
brown sugar
flour
cinnamon

core as many apples as you need
peel the top third of each apple
cut an "x" into the exposed flesh so the apple has room to expand
in a ziploc bag or large brown combine a chunk of margarine and enough flour and brown sugar to make a crumbly mixture.
add a pinch or two of cinnamon
place apples in lightly greased oven safe bakeware
fills holes in apple with mixture
add about an inch of water to the pan around the apples

bake at 180*C (350*F) for about 30-45 minutes, spooning liquid from pan over every 15 minutes.

reheats amazingly well on a hotplate.

Cucumber Salad

This salad works best when you do the first part a day or so in advance. It really helps if it sits. I make the two "pre-mixtures" in ziplock bags which makes it easy to drain them and easy to clean up!

Prep time- 5-10 minutes minutes
Cooking Time- None but it should sit over night before you serve it
Feeds - depends how much you make

Number of things that get dirty- 3
chef knife
cutting board
serving bowl

Ingredients
2 cucumbers (or enough for about 2 cups of thin slices)
1 small onion
1 tsp cider vinegar
2 pinches of salt
1 pinch of sugar
2 tbls dill
2 tbls water
2 ziplock bags

slice cucumber into really thin slices and put into a ziplock bag
add 1 pinch of salt
seal and stick in the fridge for at least a few hours

slice onion into small pieces
add 1 pinch of salt
add 1 pinch of sugar
seal and stick in the fridge for at least a few hours

add dill to cider vinegar and stick in the fridge for at least a few hours

drain the liquid out of both bags and pour the remaining contents into a bowl
add vinegar and dill
add water if required

Serve cold

Purple Cabage Salad

Prep time- 5-10 minutes minutes
Cooking Time- None but it should sit over night before you serve it
Feeds - depends how much you make

Number of things that get dirty- 4
food processor
mixing bowl
two forks

Ingredients
Purple cabbage
1/3 C Light mayo
2 tbls apple cider vinegar
garlic powder
onion powder

Shred cabbage in food processor. Yes you could use a knife but that sort of takes the quick out of this recipe
mix in mayo and vinegar
add garlic and onion to taste

let sit over night or at least a few hours!

Tomato salad spread (and sauce base!)

I got this recipe from a vegetarian friend of mine (Thanks Yaffa!) and doctored it to our more garlicy taste. It became an instant favourite. We almost always have some of it in the fridge. If I think it is going ot go bad I just puree it into a tomatoe sauce, add a little something to thin it slightly and it is an incredible pizza or pasta sauce.

Prep time- 5-10 minutes minutes
Cooking Time- 1 1/2 -2 hours minutes
Feeds - no idea. I2 sort of stretches in limitless ways.

Number of things that get dirty- 4
chef knife
baking tray with sides
mixing bowl
wodden spoon

Ingredients
tomatoes- you can use pretty much any tomatoes you can find. I got the recipe with cherry tomatoes, but now I buy the cheap ones from "the ugly bin" and slice them.
basil (fresh is better but dried is fine)
olive oil
garlic (again, cloves are good, dried powder is fine)
optional dill

Cut tomatoes into chunks (or just halves if you are using cheery tomatoes and place skin side down onto a lightly olive oiled baking tray
if you are using whole cloves of garlic lay them out as well
sprinkly lightly with olive oil
if you are using dried basil and or garlic and or dill sprinkle it on now

roast at 180*C (350*F) for an hour
drain off juices
roast another half hour
drain off juices
if they look like they still have a lot of juice ot give up let them go another half hour

pour roasted tomatoes (and garlic) into the bowl with the drained juices
mix well
add a drop of olive oil if it is too thick (more of a problem when starting with bigger tomatoes)

serves well hot, cold, pureed, on bread, as a side dish for fish, or probably a bunch of other ways I am not thinking of.

Broccoli Kugel

Prep time- 10 minutes
Cooking Time- 45 minutes
Feeds - 6-8

Number of things that get dirty- 3
1 pan or pyrex
mixing bowl
stick blender

Ingredients
1 10 oz package of frozen broccoli (thawed)
1/2 C mayonnaise
3 tbs flour
1 tbs onion soup powder
2-3 eggs
salt and pepper to taste
frozen pie crust OR filo dough to line bottom of baking container

combine all ingredients except pie crust or filo dough
blend until smooth
lay filo dough on bottom of baking container (if required)
pour broccoli goo into (or onto) crust

bake 350* for roughly 45 minutes until the top starts to crack

Bubbie Rice

Everyone in my family just calls this "Bubbie rice". We expect it at pretty much any meal she makes (obviously except pessach). It is always completely devoured. No one manages to make it quite like my bubbie, but I am getting better.

Prep time- 5 minutes
Cooking Time- 1 hour
Feeds - a lot. Can be doubled, trippled, or made to feed 300.

Number of things that get dirty- 1
1 large, oven safe container

Ingredients
2 cups rice (Uncle Ben's)
1/4 cup oil
1 tbsp. concentrated chicken powder
3 tablespoons instant onion soup
1 can mushrooms
4 cps water which includes the mushroom juice
2 tbsp soy sauce (or more)

Mix together all ingredients. Place covered in the oven for 1 hour or longer at 325 degrees.