These websites are useful resources for learning to cook or for finding recipes.
Cooking Tips for Absolute Beginners Boiling noodles, scrambling eggs, stir frying vegetables…
Joy of Kosher Over 7,000 Kosher recipes
Chabad Site Recipes and menu ideas
OhSheGlows Vegan recipes. This kind of site is useful for finding healthy parve recipes.
Elana’s Pantry Healthy gluten-free recipes
This is an easy to make, light sponge-type cake.
4 eggs
3 Tablespoon water
1 cup sugar
½ tsp lemon extract
1 tsp vanilla
! cup flour
1 tsp baking powder
Mix the baking powder with the flour in the measuring cup. Beat the eggs in the mixing bowl for a few seconds, add the water and sugar and beat at high speed for 10 minutes. Add the lemon extract and fold in the flour at low speed.
Transfer to a greased 9” square or round pan, preferably spring form. Bake at 350F for 20 minutes.
Gluten is the protein in flour that gives bread an airy, fluffy texture. Adding gluten to bread recipes, especially those that include whole grains, (e.g. whole wheat bread) makes the bread much more palatable. Gluten can be found in the baking section of many supermarkets.
1 ½ cup water
1/3 cup oil
4 cup bread flour
2 tsp salt
2 tsp sugar
2 ¼ tsp dry yeast
Place the ingredients in the bread pan, select the type of crust you prefer, and press start. In some machines, the quick version of the bread cycle allows a bread to be ready to eat in under 3 hours.
1 ½ cup water
1/3 cup oil
4 cup whole wheat flour
4 Tablespoons gluten
2 tsp salt
2 Tablespoons sugar
3 tsp dry yeast
Select the whole wheat cycle of the bread machine, and press start.
Unfortunately you cannot make a bracha on 4 cups of flour, but you can make several batches, combining them to make a large enough dough for the bracha. Punch down each batch to keep it from rising too quickly while waiting for the next one.
1 ¼ cup water
1 large egg
1 /3 cup oil
4 cup bread flour
2 tsp salt
2 Tablespoons sugar
2 ¼ tsp dry yeast
1 egg for glaze
Put all the ingredients into the bread pan, and select the dough cycle. When the cycle is finished, shape the challos, and let rise again. Brush with beaten egg, and bake at 400 degrees for 30 minutes, more or less depending on the size of the challa loaves.
Many bread machines have a dispenser for adding ingredients such as chocolate chips, raisins, etc. at the right time in the cycle. If these “add-in” ingredients are put in with the other ingredients, they get crushed into the dough, losing their texture. If the bread machine does not have a dispenser, you need to decide when to add the ingredients yourself, close to the end of the knead cycle.
1 cup soy milk
1 egg
¼ cup water
4 Tablespoon margarine, softened (or oil)
3 cup all purpose flour
¼ cup brown sugar
3 Tablespoon white sugar
2½ tsp dry yeast
1cup chocolate chips, to be placed in the dispenser, or added at the end of the knead cycle.
Place all the ingredients in the machine, choose the crust, and select white bread.
Works best with an immersion blender but a regular blender can also be used.
Quick, healthy recipe that lends itself to many variations, and may induce vegetable haters to give it a try. It is also a satisfying diet soup when using a smaller amount of potato or even none. It is also perfect for people with swallowing problems, from babies to elders.
1 or more packages of frozen vegetables: broccoli, spinach, cauliflower, butternut squash, etc.
1 potato per package of vegetables, peeled and cut up
1 onion per package of vegetables, peeled and cut up
Consommé powder and other seasonings according to taste.
Put the vegetables into a pot. Add enough water to cover the vegetables, and salt to taste. Cook the vegetables on low to medium heat until somewhat tender. Remove from heat, immerse the blender in the pot and start blending until the vegetables are pureed to your liking. Add water if necessary, till you have the consistency you desire. (Or, blend in batches in blender, pouring each batch into a large bowl.) Put pot back on stove, add seasonings and cook for a few minutes longer.
Uses the food processor
One package of pre-cut green cabbage
One medium white or purple onion or one shallot
Sea salt and oil to taste
Put the blade into the food processor, rather than the disk. Chop the onion or shallot in the food processor very briefly, using the pulse button. Add the cabbage in one or two batches depending on the size of your food processor. Pulse a few times till the cabbage is chopped. Transfer to a bowl. Add a few tablespoons of oil, sprinkle with salt, and mix well.
Uses the food processor
A daikon is an oriental radish with a relatively mild flavor. It looks like a long smooth white root. Mild black radishes can be substituted. It is preferable to choose a slim daikon that will slide through the tube without having to cut it.
One daikon or other mild large radish, peeled
One medium white or purple onion or one shallot
Sea salt and oil to taste
Use the grating disk of the food processor to grate the onion or shallot with the daikon. Transfer to a bowl, add a few tablespoons of oil, sprinkle with salt, and mix well.
Adapted from Better Homes & Gardens
Relatively low fat and low sugar for a dessert, it doubles readily, and it doesn’t spend too much time in a hot oven. Cobblers freeze well.
4 cups fresh fruit: cherries, blueberries, apples, peaches, etc. (use one kind only)
¾ cup sugar
1 Tablespoon corn or potato starch
1/3 cup water
Process the fruit, removing pits, peeling apples, and if appropriate, slice into quarter inch slices. Combine the fruit, sugar, starch and water in a pot. Cook over a low flame, stirring, until liquid is thickened and bubbly and fruit is a little soft. Berries usually take 3 – 5 minutes to cook, cherries, 5 -10, and apples and peaches approximately 15 minutes or more, depending on ripeness—make sure to test. Keep the pot warm, while making the biscuit topping.
Preheat oven to 400 degrees.
Prepare the biscuit topping:
1 cup flour
2 Tablespoons sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup margarine
1 slightly beaten egg
¼ cup milk: non-dairy creamer, soy, rice or almond work fine
Stir together the dry ingredients. Cut in the margarine until mixture becomes crumbly. Combine egg & liquid ingredient; and add all at once to dry ingredients, stirring just until all ingredients are moist.
Put fruit filling into an 8 or 9 inch greased round pan and immediately spoon mounds of batter all over on top. Bake 20 minutes, or until top is slightly browned. Unless the pan has very high (3 inch+) sides, it’s a good idea to put the baking pan inside a rimmed baking sheet to catch the juices if they overflow during baking.
straight from the freezer
Cover the bottom of a stainless steel pot with white grape juice. Add in equal numbers as many bags of frozen strawberries and frozen rhubarb as needed. Bring slowly to a boil, add sweetener (e.g. sugar, honey) to taste, and cook on low heat until tender.
using the food processor
2 frozen ripe bananas cut in small chunks
1 cup frozen strawberries
Juice of 1 lime or lemon
3 Tablespoons (or more, to taste) sweeteners: honey, blue agave nectar or fine sugar.
Place the fruit in the food processor bowl. Add the citrus juice and sweeteners. Pulse and mix until you get the consistency of a sorbet.
It is ready to eat or can be frozen for later. Other frozen fruit with a strong flavor can be substituted for the strawberries. Serves about five but the quantities can be multiplied as many times as needed.
This is a delicious stand-by dessert, as long as you have frozen strawberries, with or without syrup, in your freezer. The recipe works even if you use a sugar substitute. The result is a really low calorie and low carbohydrate dessert.
2 egg whites
1package frozen strawberries, with or without syrup
1Tablespoon of lime or lemon juice
¾ c sugar or artificial sweetner, omit if using strawberries in syrup.
Place all the ingredients in large mixer bowl and beat at the highest speed for 10 minutes. Cover the mixer with a towel to prevent splashes. The whip should be placed in the freezer until serving. At serving time, you can pass around some sweetened mashed strawberries as topping.