ChefUptothePlate

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ChefUptothePlate

Passover Rolls

These are very easy to make and they are addictive

2 cups matzo meal

1/4 t salt

1 T sugar

1 cup water

1/2 cup oil (I use canola, peanut oil also works well)

4 eggs or 1 cup egg substitute or any combination thereof

Preheat oven to 375 degrees F. Combine water and oil in a small saucepan and bring to a boil. Combine the matzo meal, salt and sugar in large bowl and mix well.

Beat the eggs into the matzo meal mixture one at a time (a hand held electric mixer works easily here).  Combine the matzo meal mixture with the boiling water and oil.

Let stand 15 minutes. Shape the dough into round rolls and place on a well greased cookie sheet (or alternately into greased muffin tins). Depending on the size of the rolls you make, the recipe will yield 8-12 rolls. Make…

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Forward Roll

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Passover Rolls

These are very easy to make and they are addictive

2 cups matzo meal

1/4 t salt

1 T sugar

1 cup water

1/2 cup oil (I use canola, peanut oil also works well)

4 eggs or 1 cup egg substitute or any combination thereof

Preheat oven to 375 degrees F. Combine water and oil in a small saucepan and bring to a boil. Combine the matzo meal, salt and sugar in large bowl and mix well.

Beat the eggs into the matzo meal mixture one at a time (a hand held electric mixer works easily here).  Combine the matzo meal mixture with the boiling water and oil.

Let stand 15 minutes. Shape the dough into round rolls and place on a well greased cookie sheet (or alternately into greased muffin tins). Depending on the size of the rolls you make, the recipe will yield 8-12 rolls. Make an X in the top of each roll with the tip of a knife. Bake for 50 minutes.

These are delicious right out of the oven. Store in an airtight container once cooled.

 


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Mater may I?

Tomato Sandwiches

It’s tomato time and nothing tastes better than a Tomato Sandwich or a Mater Sandwich which is what it’s called at the Barracuda Tavern near Ft McHenry in Baltimore.  (I confess I had to ask the waitress what she was talking about).

Per sandwich:

2 slices toasted rye bread (0r whatever bread you prefer, toasted or not)

mayonnaise to taste, seasoned with black pepper and basil (or any herb you like)

1 large whole firm tomato, sliced 1/3″ thick (as you can see I used heirloom tomatoes but any fresh tomato will do).

Make your sandwich and enjoy! – Add a slice of avocado if you’d like YUM

IMG_2367.JPGIMG_2366.JPG


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I found my thrill

Berries this year have been the most delicious that I can remember. I eat them plain most of time but couldn’t resist this easy and special

Blueberry Tart

Tart Shell:

2 cups all purpose flour

1/4 t salt

2 T sugar

8 T unsalted butter, frozen or very cold, but into small bits

2 eggs yolks

2 T ice water

Combine everything in the bowl of a food processor and pulse until dough just pulls away from the sides of the bowl. Cover with wax paper and refrigerate for 1 hour.

Preheat oven to 425 degrees F. Remove dough from refrigerator and press into 10″ tart shell or quiche pan along the bottom and about 1/4″ up the sides of the pan.

Bake 12-15 minutes until shell starts to brown. Leave oven on.

Filling:

2 pints fresh blueberries

1/3 cup jam (apricot and currant work very well), heated in microwave or pan until almost liquified. You can add 1-2 T lemon juice to jam if needed.

Fill tart shell with berries. Pour or brush prepared jam over berries. Bake 10 minutes more.

Let cool and enjoy!

 


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Spuds Turkish

Potato Salad with  Middle Eastern Zest

Kudos to WeightWatchers for this delicious twist on Potato Salad that I’ve tweaked just a bit

4-5 potatoes (my preference is Yukon Gold), cut into 1/2-1″ dice

1/2 T salt

1/2 cup low fat or non-fat plain yogurt

1/2- 1 t lemon zest

2 T fresh lemon juice

1 T white vinegar

1 T dijon mustard

3 T extra virgin olive oil

1/4 t freshly ground black pepper

1/8 t red pepper flakes

1 T finely chopped fresh mint

1 T finely chopped fresh dill weed

1/4 cup chopped scallions (white and green parts)

Boil or steam the potatoes for 10-15 minutes until fork tender but not mushy. Drain.

Whisk everything else except the mint, dill and scallions together in a large bowl. Add the drained potatoes. Let cool and add the herbs/scallions.

Recipe can easily be doubled.

Serves 8-12

 


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Can you top this?

Cooked Topping for Salad, or fish, or chicken

Olive oil cooking spray

1 pint grape or cherry tomatoes, halved

1 onion sliced into thin slices

2-3 cloves garlic, minced

1 cup corn kernels

Spray large skillet with cooking spray and heat on med-high heat. Saute tomatoes and onions until they soften, add garlic and corn kernels and continue to cook until corn kernels have a slightly roasted look. The entire cooking time is less than 5 minutes.

Serve warm or cold on top of mixed greens, kale, fish, chicken

Enjoy! Makes about 3 cups. IMG_2306 (1).JPG

 


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It’s a cake walk

Olive Oil Cake

2 cups all purpose flour

1 3/4 cup granulated sugar

1/2 t baking soda

1/2 t baking powder

1 t kosher salt

1 cup extra virgin olive oil

1/4 cup Cointreau or triple sec

1/4 orange juiceIMG_2303.JPG

1 1/2 T orange zest

3 eggs (or 3/4 cup egg substitute)

1 1/4 cup unsweetened vanilla almond milk

Preheat oven to 350 degrees F. Grease the bottom of a 9-11″ cake pan, line the bottom with parchment paper and grease the paper. NOTE: I prefer the 11″ pan (mine is stoneware) – the yield on the crust is bit crunchier and the cake slightly less dense but even more delicious.

Whisk together dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl and then add to dry ingredients. Mix till just combined.

Pour the batter into the prepared pan and bake 1 hour. Let  cook at least 30 minutes in the pan, and then remove from pan and let cool completely. You can hasten the cooling the refrigerator.

This cake can be frozen. Let thaw completely before serving.

The cake is very dense and rich. Serves at least 16 people.