This recipe is perfect for kids because it has no chile, but if you want it hotter then add a pinch of ground red chile powder for a bit of heat and some extra flavor. This taco can be served in either a soft corn tortilla or a hard corn tortilla that has been fried.
INGREDIENTS
1 Tablespoon Olive Oil
1 1/2 Pounds Ground Beef
3 Minced Garlic Cloves
1/3 Cup Chopped White Onion
1 Cup Kidney Beans
1/8 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Red Chile Powder (Optional)
Corn Tortillas or Taco Shells
3/4 Cup Shredded Cheddar Cheese (Optional)
1/2 Cup Diced Roma Tomatoes
Sour Cream (Optional)
In a large size heavy skillet heat the olive oil over a medium heat. Add the ground beef and cook for 5 minutes. As the meat cooks, use a spoon to break the ground beef into smaller pieces. Add the garlic and cook for 1 minute. Add the onions and cook for 4 minutes. Stir constantly to prevent burning. Add the cumin, kosher salt, pepper and chile powder (if you are using it). Cook for another 3 minutes until the ground beef is completely done. Remove from the heat. Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell. Top with cheddar cheese, lettuce and tomato. Top with a bit of sour cream if you want. Makes 6 to 8 tacos.
The blizzard is on its way and time to make fudge. If you love peanut butter then you will LOVE my Peanut Butter Fudge. Make lots of extra and give this fudge away for Valentine’s Day. Stay safe and warm this weekend.
INGREDIENTS
1 Pound Confectioners’ Sugar
1/2 Cup Milk
13 Ounces Peanut Butter
7 Ounces Marshmallow Cream
In a large saucepan add the milk and sugar. Bring to a boil and let boil for 4 minutes. Remove from the heat and add the peanut butter and marshmallow cream. Pour into a greased 8×8 inch pan. Place in the fridge for at least 4 hours. Slice into fudge size pieces. Makes 16 to 20 pieces.
Both adults and kids alike will like this classic granola. It’s great for breakfast or a snack and the good thing is that you’ll know what the ingredients are that you and your family are eating. If you want to make this granola more wholesome then cut the honey and brown sugar in half.
INGREDIENTS
5 Cups Old Fashioned Rolled Oats
1/2 Cup Rolled Wheat
1/2 Cup Rolled Rye
1/2 Cup Brown Sugar
1/2 Cup Sliced Almonds
1/2 Cup Chopped Pecans
1/2 Cup Wheat Germ
1/4 Cup Bran Flakes
1/2 Cup Shredded Unsweetened Coconut
3 Tablespoons Sesame Seeds
1/2 Cup Powdered Milk or Soy Powder
3/4 Cup Honey
1/2 Cup Vegetable Oil
4 Tablespoons Water
2 Teaspoons Vanilla Extract
1/2 Cup Raisins (Optional)
Preheat your oven to 325º F. In a large size bowl combine the oats, wheat, rye, brown sugar almonds, pecans, wheat germ, bran flakes, coconut, sesame seeds, raisins and powdered milk. Set aside. In a small saucepan heat combine the vegetable oil, water and vanilla. Cook over a medium heat for 5 minutes. Remove from the heat and pour over the dry ingredients and mix well. Line two baking sheets with parchment paper. Spread the mixture evenly over the baking sheets and bake for 40 minutes or until evenly golden brown. Turn frequently. Remove from the oven and allow the granola to cool completely at room temperature. Store in airtight containers. Makes 8 cups.
It’s the beginning of the year and many of us are looking to cut calories, but still want a good snack. Here is a good treat that is worth a little splurge.
INGREDIENTS
2 1/4 Teaspoons Kosher Salt
1 1/4 Teaspoons Paprika
1/2 Teaspoon Garlic Powder
3/4 Teaspoon Onion Powder
3/4 Teaspoon Ground Pepper
3/4 Teaspoon Dried Oregano
3/4 Teaspoon Ground Thyme
3/4 Teaspoon Cayenne Pepper
1/4 Cup Melted Butter
24 Cups Plain Popped Popcorn
Pop either 1 cup of kernels in a pan on the stove or pop 4 microwave packages of popcorn. Personally I think the stovetop is a better way to pop popcorn. In a small size bowl mix together the kosher salt, paprika, garlic powder, onion powder, pepper, oregano, thyme and cayenne pepper. In an extra-large size bowl drizzle the butter over the popcorn and toss. Add the spice mixture and toss well to coat. Serves 12
Sufganiyot is a popular Hanukkah food in the U.S. and Israel and means “jelly doughnut." They are believed to have first come from Spain and are similar to the sopaipilla. Many say, however, that the sopaipilla was actually borrowed from the Jews. Sufganiyot are widely eaten in the U.S., Israel and around the world in the weeks leading up to and including the Hanukkah holiday which commemorates the miracle of the Temple oil that lasted for eight days instead of one. Enjoy Hanukkah and eat your Sufganiyot!
INGREDIENTS
1 Package Active Dry Yeast
1/4 Cup Sugar
3/4 Cup Lukewarm Milk
2 Large Eggs Separated
2 1/2 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
6 Tablespoons Softened Butter
1 Cup Seedless Red Raspberry Jam
4 Cups Canola Oil For Frying
Powdered Sugar For Dusting
In a large size bowl mix together the yeast, 2 tablespoons sugar and the milk. Let stand for 5 minutes for the mixture to foam. In a separate large size bowl sift the flour and add the remaining sugar, kosher salt, cinnamon, nutmeg, cloves, egg yolks, softened butter and the yeast mixture. Combine and then knead the dough into a ball. Place the ball into a large size bowl, cover with a towel or plastic wrap and place in a warm place for 2 hours. You will want the dough to double in size and the temperature should be around 80º F. With floured hands, punch down the dough. Turn the dough onto a floured surface and let sit for 10 minutes. Roll out the dough into 24 rounds using either a biscuit cutter or glass. Place 1/2 teaspoon of the jam in the center of 12 of the rounds. Place the tops onto each of the round and press the edges and seal with the egg whites. Let them sit for 30 minutes so that they can rise. Heat the canola oil so that it is about 375º F. Carefully drop a few of the doughnuts at a time into the hot oil and turn to make sure that both sides are browned. Remove from the hot oil and place on paper towels to soak up excess oil. When ready to serve dust the tops with powdered sugar. Makes 12 sufganiyot.
**If you are serving these with a milk meal then use butter and milk. If you are with a meat meal then use water and pareve margarine.
I used to eat these as a kid and oh how I loved them! Fried Potato Pancakes, called Latkes in Yiddish and Levivot in Hebrew, are the most popular Hanukkah food. Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple of Jerusalem. Latkes are a holiday favorite and today one can find many creative twists to the traditional latkes recipe. They include cauliflower, sweet potato, broccoli, guacamole, cheese and even tuna latkes.
INGREDIENTS
5 Potatoes
2 Onions
3 Eggs
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Unbleached Flour
Canola Oil For Frying
Fill a large bowl with cold water so the potatoes won’t turn brown in color. Peel the potatoes and place in the cold water. When you are ready to make the latkas drain the potatoes. Place the potatoes and onions in a food processor fitted with the knife blade and pulse until smooth. Drain the mixture well. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, pepper and enough flour so that the mixture holds together. Pour 1 inch of the oil into a large, deep frying pan. Heat the oil over a medium high heat. Carefully drop 1/4 cup of the potato mixture into the hot oil and flatten the pancake slightly so the center will cook. Fry for 4 minutes on each side until golden brown and cooked through. Drain on paper towels. Serve with applesauce. Makes 20 pancakes.
Everyone needs a good Christmas Punch to serve to guests.
INGREDIENTS
8 Cups Cranberry Juice
2 Cups Orange Juice
3 Cups Ginger Ale
Ice Cubes
In a pitcher combine the cranberry and orange juices. Just before serving stir in the ginger ale. Serve over ice. Feel free to add orange slices if you like. Serves 12