6 large zucchini 2 large sweet onions 2 heads garlic 1&1/2 -2 boxes veg broth or 6-8 cups water plus two parve chicken soup cubes
Slice the zucchini lengthwise -don’t need to peel -roast in 400° oven for about half an hour turning halfway through (spray the pan and the zucchini with a cooking spray and sprinkle with garlic salt)
Sauté the two onions for about 20 to 30 minutes in 2 tablespoons oil & sprinkle with garlic salt
Cut off the top of the heads of garlic so that the cloves are exposed, drizzle with oil and wrap well in foil and place in oven together with the roasting zucchini (these might need a little longer than the half hour that the zucchini needs) When it’s ready, they will be soft and you can squeeze the cloves right out of the top of the head.
Purée all the ingredients together with the vegetable broth or the water with the parve cubes as desired, add 1 cup of milk and adjust seasoning. makes eight servings.
Spaghetti Squash Alfredo – Racheli Roth
Ingredients: 1 whole spaghetti squash, about 3 pounds 1/2 cup butter 1 cup heavy cream 1 clove garlic, minced 1/2 teaspoon cracked pepper 1/4 teaspoon salt 2 cups shredded Parmesan
Cut a spaghetti squash length-wise and scoop out the seeds. Spray the inside with olive oil spray (or brush some olive oil in it). Turn it over so the skin is facing up and poke some holes in it. Put the squash in the oven at 400 degrees for 40 minutes. Let cool then gently use a fork to remove the insides. It should come out looking like spaghetti.
Next, make the sauce: 1. Melt the butter in a sauce pan over medium heat. 2. Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer. 3. Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy. 4. Pour sauce over spaghetti squash and enjoy. Serve warm!
Tasty Green Beans – Rachel Miller
2 lbs. frozen/fresh green beans 1/3 cup soy sauce 1/3 cup olive oil 1/4 cup sugar sesame seeds
Put green beans in a pan. pour in other ingredients. Stir it up. Bake covered 1/2 hour (or so) at 350 degrees.
Banana Chocolate Chip walnut loaf – Adele Feldman
Ingredients • 1 ½ cup all-purpose flour (190 grams) • 1 teaspoon cinnamon • 1 teaspoon baking soda • ½ teaspoon salt • ¾ cup sugar (95 grams) • ⅓ cup oil* (80 milliliters) • 4 medium or 3 large bananas, over ripe • 2 eggs • 2 teaspoons vanilla • 1/4 C chocolate chips or craisins • 1/2 C chopped walnuts
Instructions 1. Preheat the oven to 350°F or 175°C. 2. Whisk together flour, cinnamon, baking soda, and salt to a mixing bowl. 3. Add sugar, oil, bananas, eggs, and vanilla to the bowl. Mix until everything is well incorporated. 4. Add choc chips, walnuts and/or craisins 5. Pour into a parchment lined bread pan. 6. Bake for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean. 7. Let the loaf cool in the pans for about 10 minutes before moving to a cooling rack. If using smaller tins it makes 2 loafs and it freezes well.
Pizza Quiche – Marcy Segal I pie shell 8 oz grated cheese 3/4 c milk 1 1/2 c pizza sauce 3 eggs salt and pepper Spread sauce on bottom of pie crust. Mix all the rest of ingredients together and pour in. Add a little sauce on top. Bake @ 350 for about an hour.
Cong. Adas Yeshurun 3050 W. Touhy Chicago, IL 60645
