Today is November 18, 2025 / /
Today is November 18, 2025 / /
OUR POSITION ON KITNIYOT AND OUR POSITION ON KITNIYOT DERIVATIVES KITNIYOT Perhaps no issue stirs as much debate as the debate swirling around kitniyot- generally translated as legumes. According to Ashenazi custom and law, we are not allowed to eat kitniyot on Pesach. Rabbi Yosef Karo, the creator of the Shulchan Aruch called the custom Continue Reading »
SERVES: 4-6 UNITS: US INGREDIENTS Nutrition 1 tablespoon all-purpose flour 1 teaspoon poultry seasoning 3⁄4 teaspoon garlic salt 1⁄2 teaspoon paprika 1⁄4 teaspoon pepper 1⁄4 teaspoon cayenne pepper 1⁄4 teaspoon cajun seasoning 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2 inch strips 2 tablespoons pareve margarine DIRECTIONS In a large resealable plastic bag, combine the first seven ingredients. Add chicken half at Continue Reading »
What You’ll Need 1 quart whole milk 1 loaf French bread, broken into pieces (approximately 9 cups) 3 eggs 3 cups sugar 2 tablespoons vanilla extract 1 cup raisins 1/2 cup (1 stick) butter 1 (5-ounce) can evaporated milk (2/3 cup) 1 egg yolk, beaten 2 tablespoons bourbon What to Do Preheat oven to 400 Continue Reading »
INGREDIENTS 2 lbs. ground beef 5-7 potatoes, peeled (if desired) and sliced thin or cubed 1 large onion, sliced thinly or finely chopped 5-7 stalks of celery, chopped 2 cans dark red kidney beans, liquid included 2 cans whole kernel corn, liquid included 2 cans diced tomatoes, juice included salt & pepper to taste INSTRUCTIONS Continue Reading »
INGREDIENTS 1/2 cup butter 2 lbs carrots peeled and cut in bite size pieces 1/2 cup whiskey 1/2 cup brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon cayenne pepper Salt & pepper to taste 2/3 cup pomegranate seeds for garnish INSTRUCTIONS In large skillet over medium high heat melt butter. Add carrots and cook until they begin to brown on the edges; stirring Continue Reading »
What You’ll Need 1/3 cup extra virgin olive oil 4 tablespoons lime juice 3 cloves garlic, minced 2 tablespoons finely chopped cilantro 1/4 teaspoon salt 1/2 teaspoon black pepper 1 (15-ounce) can chick peas, rinsed and drained 1 (15-ounce) can black beans, rinsed and drained 1 1/2 cup cherry tomatoes, cut into quarters 1 cup frozen corn, thawed 1 cup Continue Reading »
What You’ll Need 1 pound chicken breast tenders 1/3 cup reduced-sodium teriyaki sauce 2 teaspoons reduced-sodium teriyaki sauce 1/4 cup sliced green onion 1 can (8-ounce) pineapple tidbits with reduced-sugar juice, juice reserved What to Do Place chicken and 1/3 cup teriyaki sauce in resealable plastic bag. Refrigerate 15 to 20 minutes. Remove chicken and discard Continue Reading »
INGREDIENTS 2 lbs boneless skinless chicken, chopped into bite-sized pieces 1 egg 1 1⁄2 teaspoons salt white pepper oil (for frying) 1⁄2 cup cornstarch 1⁄4 cup flour ORANGE SAUCE 3 tablespoons soy sauce 3⁄4 cup orange juice 1⁄2 cup brown sugar 1 orange, zest of 1 tablespoon oil 2 tablespoons gingerroot, minced 2 teaspoons garlic, minced 1 teaspoon red chili pepper flakes 1⁄2 cup green Continue Reading »
What You’ll Need 4 cups broccoli florets 1 small zucchini, cut into 1-inch chunks 1 small yellow squash, cut into 1-inch chunks 1 medium red bell pepper, cut into 1-inch chunks 1 small red onion, cut into 1/2-inch chunks 1/2 pint cherry tomatoes, halved 3/4 cup low-fat Italian dressing 1/4 cup balsamic vinegar 2 tablespoons honey What to Continue Reading »
INGREDIENTS 3 cups broccoli, steamed and chopped (525 grams) 4 eggs, beaten 2 tablespoons onion soup mix ¼ cup mayonnaise (60 grams) salt INSTRUCTIONS Preheat oven to 350°F or 175°C. Add broccoli, eggs, onion soup mix, and mayonnaise to a mixing bowl. Mix until well combined. Add salt to taste. Pour into a round 9 inch baking Continue Reading »
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