Recipes

The following is a collection of recipes I frequently use, enjoy!

Disclaimer: Many of these recipes are my own or adapted. Other recipes are from someone else or online. Attributions are given in the recipe name or listed right below, if applicable. Recipes from online are directly linked where applicable.

Component Recipes

Some of the following recipes require components that I make at home. If you see an ingredient listed in blue, it refers to one of these components. Feel free to make these as required or substitute for an equivalent!

Pesto Sauce

Ingredients

• 2 cups basil leaves (pressed/packed)
• 5 tbsp pine nuts (cheaper alternative: walnuts)*
• 3 large cloves garlic
• ½ cup olive oil
• a splash of lemon juice
• salt to taste (I use Herbamare from Costco)
• Trader Joe’s nutritional yeast to taste (start with ~3-4 tbsp)

* Note: The Costco pack of pine nuts is very reasonably priced compared to typical grocery stores.

Instructions

1. Blend basil, nuts, and garlic together in a food processor
2. Add in olive oil and lemon juice, blend until desired consistency is reached
3. Add salt and nutritional yeast to taste and blend

Easy Sushi Rice

Link to online recipe

Squash Mash

Coming soon

Smoothies

Almond Butter Breakfast Smoothie

Serving Size: 2 cups (473 mL)

Ingredients

• 1 cup strawberries, frozen
• 1 banana, frozen or fresh
• ¾ cup almond milk, vanilla or plain
• ¼ cup (1 scoop) vanilla protein powder
• 1 tbsp hemp hearts
• 1 tbsp almond butter

Instructions

1. Add all ingredients to blender
2. Blend for 1-2 minutes until all desired consistency is reached

Nutritional Facts; per 473 mL

• Calories: 385
• Total Fat: 15.28 g
  • Saturated Fat: 1.25 g
• Sodium: 152 mg
• Total Carbohydrate: 50.48 g
  • Dietary Fibre: 7.58 g
  • Sugars: 29.13 g
• Protein: 9.18 g

No Powder Fruit Breakfast Smoothie

Serving Size: 2 cups (473 mL)
Makes: 4 Servings

Ingredients

• ¾ pack of Kirkland Cottage Cheese (375 g)
• 6 cups fresh fruit (alternative: frozen fruit)
• 3-4 tbsp hemp hearts
• 400 mL oat milk (alternative: almond milk)
• 400 mL coconut water
• 1 tbsp vanilla extract (or use vanilla almond milk to replace oat milk)

Instructions

1. Add all ingredients to blender
2. Blend for 1-2 minutes until all desired consistency is reached

Dinners

Ramen Stir Fry

Fun Fact: This happens to be my first original recipe!

Ingredients

• Gai Lan (alternative: Broccoli)
• Bok-choy
• Green Beans
• Spring Onions
• Carrots
• Peppers
• Ramen Noodles (I use Costco Rice Ramen)

Honey Garlic Sauce

• Soy Sauce
• Minced Garlic
• Honey
• Corn Starch

1. For sauce: mix equal parts soy sauce and honey, heat in microwave.
2. Add in minced garlic and 1 tbsp corn starch, mix well.

Instructions

1. Add oil to pan and turn on to Medium-High
2. Seperately cook ramen noodles in a pot
3. Add green beans, gai lan, bok-choy, and carrots to pan
4. Cook for 20-25 minutes
5. Add in peppers and spring onion and cook for ~5 more minutes
6. Add cooked ramen noodles to pan
7. Add sauce ingredients together and mix well, then add into stir fry, cook for additional 5 minutes

Optional

• While cooking vegetables, cut boneless chicken thighs cut into small pieces
• Fry chicken on Medium-High for 20-25 minutes in honey garlic sauce instead of oil
• Mix chicken with the vegetable stir fry and enjoy!

Pesto Chicken

Ingredients

• boneless skinless chicken tighs or chicken breasts
• 1 pack of Linguine or Spaghetti pasta
• ⅓ - ¼ cup pine nuts
• pesto sauce

Instructions

1. Boil and strain pasta as described on the package
2. Cut chicken into bite-sized pieces
3. Fry chicken on medium-high until cooked (~15 minutes)
4. Add pine nuts to pan to toast them
5. Add pasta to pan and fry for 1 minute
6. Add pesto sauce to pan and mix well

Deconstructed Wonton Soup

Modified from an Instagram post

Ingredients for Mixture

• ½ lbs lean ground beef
• finely slices green onion
• finely sliced Nappa cabbage
• ½ tbsp chicken bouillon
• 1 tsp brown sugar
• 2 tbsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp water (for sauce)
• 2 tsp vegan oyster sauce
• 2 tbsp hoisin sauce

Other Ingredients

• ⅓ cup water (to add at the end)
• Wonton wrappers

Soups

Chabad McMaster Squash Soup

Makes one large pot of soup.

Ingredients

• Carrots x5
• Onion, medium x1
• Squash x2
• Cinnamon, 2 equivalents
• Nutmeg, 1 equivalent
• Salt
• Ginger root

Instructions

1. Sauté onions and carrots while preparing squash.
2. Add squash and water to pot
3. Add salt, cinnamon, and nutmeg
4. Let cook / boil for ~40 until soft
5. Purée / blend
6. Add ginger

Baking

Strawberry Shortcake

Link to online sponge cake recipe

Instructions

1. Bake sponge cake as described in a round pan.
2. Cut cake in half into 2 layers.
3. Whip dairy whipping cream with sugar and vanilla extract.*
4. Apply whipped cream between cake layers.
5. Finely dice 1-2 cups of strawberries and fill between cake layers.
6. Apply whipped cream to outside of cake, decorate with strawberries.

* Optional: replace vanilla with coffee liqueur or alternative.

Mini Squash Kugels

Ingredients

• 4 cups squash mash
• 4 eggs, extra large
• 2 cups flour
• 1 tbsp baking powder
• 1 cup white sugar
• ¼ cup olive oil
• Optional: No Name mini pie (tart) shells.

Instructions

1. Preheat oven to 350-375 °F
2. Mix all ingredients together in a large mixing bowl until even
3. Portion into small greased baking molds (silicone or metal)*
4. Bake for 45-60 minutes

* For mini pies: portion into mini pie (tart) shells.

Zuccini Bread

Ingredients

• 3 eggs, extra large
• ¼ cup oil
• 3 tsp vanilla extract
• 2 cups puréed zuccini (~2 zuccinis)
• 2 cups flour
• 1 tsp salt
• 2 tsp baking powder
• 3 tsp cinnamon
• Optional: cocoa powder

Instructions

1. Preheat oven to 350 °F
2. Blend zuccinis in a food processor
3. Mix dry ingredients in a large mixing bowl (flour, salt, baking powder, and cinnamon)
4. Add eggs and oil to bowl and mix well
5. Add puréed zuccini and vanilla extract to bowl and mix until even
6. If desired, add cocoa powder and mix/swirl into marbled pattern
7. Pour into a greased baking tin and bake for 1 hour

Black & White Muffin Top Cookies

Cookie Base Ingredients

• 4 cups white flour
• 3 eggs, extra large; or 4 large
• ½ cup oil
• ¾ cup liquid*
• 1 ½ cups brown sugar
• 1 tbsp vanilla extract
• 2 tsp baking powder

* Note: for liquid use water or a juice for more flavour; e.g., grape juice, orange juice.

Cookie Base; Vanilla

• Mix together dry ingredients in a bowl
• Add together wet ingredients on top and mix well until there are no clumps

Chocolate

• Mix 1 tbsp of hot water and ¼ cup of chocolate powder
• Separate out half of the cookie base mixture and add to chocolate

Vanilla (Optional)

• Add chocolate chips to remaining half of cookie base

Baking Instructions

1. Preheat Oven to 375 °F, use convection bake if possible
2. Prepare a baking tray with nonstick baking parchment on top
3. Layer chocolate and vanilla as you want on tray and place in oven for
4. Bake for 15-20 minutes, if cookies don’t look ready then bake for additional 5-10 minutes

Buni’s Orange Blueberry Loaf

Recipe from a Holocaust survivor

Ingredients

• 1 ½ cups sugar
• 2 sticks sweet margerine
• 4 eggs, large
• 2 ½ cups flour
• 1 tsp baking powder, mixed with a dash of salt
• juice and zest from 1 large Navel orange*
• ¼ - 1 cup milk
• 1 pint blueberries

* Note: The original recipes calls for ⅓ cup orange juice and 2 tsp orange rind

Instructions

1. Preheat oven to 325 °F.
2. Beat margerine with sugar and milk.
3. Add eggs one at a time and beat well.
4. Add orange juice and zest
5. Add flour slowly, stir until combined and smooth.
6. Add flour-coated blueberries to the batter (flour prevents sinking).
7. Add extra milk as needed if batter is dry.
8. Pour batter into greased loaf tin, bake approx. 45 minutes.

Peach Cobbler

Link to online recipe

Shabbat

The Best Bread Machine Challah

Recipe from online

Note: This recipe yields 2 pounds of dough or 2 medium-size challahs. They are some of the best I have ever had. My machine calls for the wet ingredients and salt to be placed in the pan first, followed by the remaining dry ingredients. Using a finger, make a well in the dry ingredients and add the yeast. Press dough cycle.

Servings: 3 medium challahs

Ingredients

• 5 large egg yolks
• ⅓ cup oil
• 1 ½ cups water
• 4 ¼ - 5 cups all-purpose or bread flour
• ½ cup (plus 1 generous tablespoon) sugar
• 1 ⅛ teaspoon salt
• 1 tablespoon active dry yeast
• 1 large egg, lightly beaten
• sesame seeds or poppy seeds

Instructions

1. Place the egg yolks, oil, water, flour, sugar, salt, and yeast in the bread machine pan, according to manufacturer’s directions. Process the ingredients in the dough cycle (90 minutes). Remove immediately when the machine beeps.
2. Preheat oven to 350 °F. Divide the dough in half. Divide each piece into 3 sections.
3. Roll each section into a long strand. Lay the three strands in front of you. Pinch the top ends together. Braid the dough and pinch the bottom ends together. Place on parchment-lined or lightly greased baking sheets. Repeat with remaining dough. Let the challot rise covered, for 30 minutes
4. Brush the challah with beaten egg. Sprinkle with sesame seeds, poppy seeds, or a mixture of both. Bake for 30 minutes. Cool on a wire rack.

Miscellaneous

Yogurt Popsicles

Link to online recipe

Appendix

Kosher Considerations

This page from COR lists foods/ingredients that do not require Hashgacha: https://cor.ca/2022/07/food-that-doesnt-require-kosher-certification/