Persian Ground Meat Kabab

2lb. Ground Beef
2 tsp. salt (or less if using kosher meat)
1 tsp. black pepper
1/2 tsp. baking soda
1 large onion

In a food processor grate the onion finely.  Add the meet and other ingredients and grind into a paste like consistency.  (if you don't have a food processor mix well until the mixture is a smooth paste like consistency)

Wet your hands and mold the meat mixture into rectangular logs approximately 5 inches long. (as shown above)

Meat can either be grilled or broiled for 3 to 5 minutes on each side. 

Sesame Seed Cookies

These sesame cookies are so good! They are also not so bad for you :) and they are super easy to make.

2 Eggs

3/4 C. Granulated Sugar

4 Tbsp. Olive Oil

1/2 Tsp. Baking Soda

1 C. Flour

2 C. Sesame Seeds

Cream together with an electric mixer the eggs, sugar and olive oil until smooth. Add the Baking soda and flour slowly into the wet ingredients.  Fold in the sesame seeds until they are combined.  

Spoon the cookies into rounded teaspoons onto a greased baking sheet. Press town the top of each cookie gently with the back of a spoon or your finger.

Bake at 350' for about 20-22 minutes until cookies are golden brown.  Move to a wire cooling rack and allow to cool throughly.  

These cookies get better the longer that they sit! 

Carrot Cake

This carrot cake is great, the pineapple keeps it really moist and there is nothing better than good cream cheese frosting!!!  I first saw a carrot cake with pineapple on the Food Network. I thought this was odd so I did some more research and found that it is a popular ingredient.  I took the measurements and ingredients from a few recipes to come up with the chunky cake consistency that I love.

This recipe makes a layered cake but if you would like to make a sheet cake it works great as well, simply make 3/4 (about) of the frosting recipe rather than the whole thing since you will not need to frost a layer between the two cakes. 

For the Cake:

2 C. granulated sugar

1 1/3 C. canola oil

3 eggs

1 tsp. pure vanilla extract

2 1/2 C. all purpose flour

2 tsp. cinnamon

2 tsp. baking soda

1 tsp salt

1 C raisins

1 C walnuts (chopped finely)

1 lb. carrots finely grated

1/2 C chopped canned pineapple

Beat the sugar, oil, and eggs together in a large bowl with an electric mixer. Add the vanilla. 

In a medium size bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour (in addition to the 2 1/2 cups listed above). Tossing these ingredients in flour keeps them from falling to the bottom of the pan when baking.

Fold in the carrots and pineapple to the batter. Grease and flour the cake pans.

For a layer cake use 2 8'' round cake pans, if making a sheet cake use one 10''x15'' cake pan.

Bake at 350' F for 55 minutes (check on cake as ovens may vary!)

For the frosting:

3/4 lb. (2 sticks) cream cheese at room temp.

1/2 lb. (2 sticks) butter at room temp.

1 tsp. vanilla extract

1 lb. powdered sugar

Beat together the cream cheese, butter and vanilla until smooth.

Slowly add the powdered sugar.

When the cake is fully cooled, frost, and decorate with slices of pineapple and or walnuts!

ENJOY!

Rugelach

Delicious rolled cookies!

8 oz Cream cheese at room temperature
1/2 lb. (2 sticks) Unsalted butter
1/4 C. Granulated Sugar
1/4 tsp. Kosher salt
1 tsp. Vanilla extract
2 C. all-purpose flour
1/4 C. Brown sugar, packed
1 1/2 tsp. Cinnamon
3/4 C. Raisins
1 C. Walnuts, finely chopped
1/2 C.Apricot preserves, pureed in a food processor
1 Egg beaten with 1 tablespoon milk

Cream the cheese and butter in a large bowl with an electric mixer until light and fluffy. Add the granulated sugar, salt and vanilla.  With the mixer on a low speed, slowly add the flour in small batches until it is fully combined.  Roll the dough into a ball and cut into quarters. Wrap each dough ball in plastic wrap and refrigerate for at least one hour.

In a bowl make the filling by combining 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, raisins and walnuts.

Flour the board or counter top well and roll each ball of dough into approximately a 9-inch circle.  Spread the dough with 2 tablespoons of apricot preserves and sprinkle with 1/2 C. of the filling. It helps to press the filling lightly into the dough.   Cut the circle into 12 equal wedges. Starting with the wide side of the wedge, roll up the cookies and place on a baking sheet with the points tucked under.

Chill in the refrigerator for approximately 30 min.

Preheat the oven to 350' F

Brush each cookie with the egg wash ( by combining the egg and milk).  If desired, combine cinnamon and sugar and sprinkle over the cookies.

Bake for 20 minutes until lightly browned. Let cool and enjoy!

(Adapted from Ina Garten)

Zucchini Casserole

Although this recipe is not considered classic Jewish cuisine, it was always popular in my house growing up and is still one of my favorite and most comforting dishes and the best part is it's so EASY!

4eggs
1/3 C. Canola Oil
1/2 C. Onion (chopped)
1 C. Cheddar Cheese (not pictured)
2 C. Grated Zucchini
1/2. tsp. Baking Powder
3/4 C. Bisquick (or flour)
3/4 tsp. Salt

Chop onion into small cubes. Beat the eggs together well. Grate Zucchini into a fine strainer and push out all of the water that you can. Combine all ingredients together in a large mixing bowl. Place in a casserole and bake at 350' for about 45 minutes (top should be golden brown).
Delicious!

Cabbage Rolls (Halishkes)

I love these Cabbage Rolls!
These Cabbage Rolls are a version of a recipe I found from a Montreal Canada, Jewish women's cookbook that my family calls "The Bible". 
Serve them with rice or egg noodles for a delicious meal every time!


1 head cabbage
3/4 lb. ground beef (I use the leanest cut I can find)
1/4 rice
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1egg
1 onion, diced
1 C. Water
1 28 oz can chopped tomatoes
2 tbsp. tomato paste     

-Cut off the bottom end of the head of cabbage and carefully separate the leaves. If you need help doing this pour some hot water over the bottom of the head to soften it up.  Keep separating the leaves until they get too small to make into a roll or to hard to separate. Chop these small leaves and set them aside.  
-Place the separated leaves in a bowl. Pour boiling water over the leaves, cover and let stand for about 15 minutes (until the leaves are soft and pliable). 
-Combine meat, rice, seasonings and egg and mix well.
-Drain water from leaves.
-Place a small scoop of meat on each leaf and roll up cabbage tucking in ends.

-Place diced onion in the bottom of a heavy pot and sauté until browned. Place the sliced cabbage into this onion mixture and allow it to cook down for about 5 minutes. Stirring occasionally.
-Add your wrapped cabbage rolls to the pot on top of the onion and chopped cabbage mixture and pour in the water.

-Cover and cook over low heat for 1 hr.
-Add the chopped tomatoes (with the juice from the can) and tomato paste ( I recommend mixing it with a little water to create a soup like consistency)
-Cook covered for 1/2 hour more, or until the tomato mixture looks thickened
-Add additional seasonings if desired
-ENJOY!


(Yields aprox. 12 rolls)