Prep time- 2 minutes
Cooking Time- 20 minutes minutes
Feeds as many as you want
Number of things that get dirty- 1
oven safe pyrex or bakeware
Ingredients
frozen veggie of choice (we use a lot of broccoli/cauliflower mix)
your favourite garlicy dressing
shredded cheese
bread crumbs
toss it all together and throw into an oven uncovered for 15-20 minutes at 180*C
Prep time- 10 minutes
Cooking Time- 30 minutes per tray
Feeds a lot. We made this as a huge recipe and froze a ton of them for breakfasts and lunches. This version made 30 muffins
Number of things that get dirty- 4
mixing bowl
electric beaters or a fork
muffin trays
cup fpr breaking eggs
Ingredients
18 eggs
1/2 c bread crumbs
2 cans of tuna
1/3-1/2 c milk
1 tsp onion soup powder
garlic powder to taste
black pepper to taste
veggies from the freezer (anything bite sized that will fit nicely into your muffin tins. In theory you could also use fresh, or sauteed veggies)
1 c (ish) shredded cheese
1/3 c (ish) ketchup
Pour everything into a large mixing bowl
mix
baked in greased muffin tins. you can fill them almost full as they will only puff up a tiny bit
cook roughly 30 minutes 180* C
freeze them and thaw quickly in the microwave for a great breakfast
Prep time- 10 minutes
Cooking Time- 10 minutes minutes
Feeds as many as you have beans for!
Number of things that get dirty- 3
knife
cutting board
covered oven safe container with
ziplock bag (large
Ingredients
as many greenbeans as you want- fresh or frozen
garlic either fresh roasted or ground
1 tbls oil
pinch salt
remove stems from either end
put greenbeans, garlic, oil and salt into a ziplock bag
toss around with wild abandon until all greenbeans are nicely coated
remove from bag into oven container
bake about 20 minutes at 180*C until everything is nice and just slightly toasty
great additions include toasted almonds or pine nuts
This is the fastest and easiest chicken recipe that I know of. It is my chicken of last resort when I do not have time to do anything else for shabbat. You can even add rice in the bottom (with enough water) and it will all cook together and give you a really easy and tasty side dish at the same time.
Prep time- 5 minutes
Cooking Time- 45-60 minutes minutes
Feeds 4-5
Number of things that get dirty- 3
poultry shears
large pyrex or roasting pan
knife
Ingredients
1 onion
1 whole chicken
Remove skin and stems from onion. Cut a single slice into the side of the onion to give it more surface area.
Set aside onion
Clean chicken. If you are in Israel, remove feathers. If you are not in Israel, you probably do not have to bother with that step as the kind folk at the chicken factory have already done it for you.
Place in baking tray legs up
Stuff onion where the sun don't shine (alternatively if you are more aidle than I, insert onion into vacant chicken cavity)
Cover and cook at 180*C until golden cooked.
Uncover and cook an addotional 10 minutes or so
I told you it was easy.
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
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!
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.
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