Servings: 12 1 20 ounce Ghirardelli brownie mix, any variety 6 ounces halvah, any flavor, divided 1/4 cup 100% tahini Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper. Prepare brownie mix batter according to package directions. Break up large chunks of halva and place them on the bottom of prepared […]
Posts in the Jane’s Kitchen category:
A collection of delicious recipes shared by our talented Oneg Coordinator, Jane Levine.
Jane’s Kitchen: Hanukkah Deviled Eggs with Two Options
Filling #1 is based on Jamie Geller’s recipe: https://jamiegeller.com/recipes/hanukkah-deviled-eggs/ (Filling #2 is all Jane) Ingredients 8 eggs, hard boiled, peeled, and sliced in half 1/2 cup seasoned flour* 1 egg, lightly beaten Vegetable oil for frying (Jamie says EVOO, but with its low smoke point, Jane says Canola) 3/4 cup bread crumbs, seasoned or plain* […]
Jane’s Kitchen: Deconstructed Falafel
Servings: 10 A layered salad that is much easier to serve and eat than when stuffed into pocket pita. To make it quicker, use purchased hummus and shredded lettuce. Also make Israeli Salad in a processor. FALAFEL 32 purchased fully cooked or half-baked falafel (thawed frozen or refrigerated) olive oil (spray or liquid) […]
Jane’s Kitchen: Pumpkin Bisque with Ginger
Servings: 8 2 cloves garlic, grated 1 1/3 cups chopped onion 2 teaspoons grated fresh ginger root 2 tablespoons canola oil 4 tablespoons all-purpose flour 4 cups chicken broth 2/3 cup apple cider or juice 3 cups pumpkin puree or Hubbard squash puree 4 tablespoons maple syrup 1/4 teaspoon dried thyme 1/4 teaspoon ground […]
Jane’s Kitchen: Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery
Servings: 6 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 1 teaspoon garlic, minced 1/4 cup shallot, minced 1/2 teaspoon mild smoked paprika 2 stalks celery, peeled and cut on a bias into 1/4-inch slices 1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed 2 tablespoons white wine vinegar 1/4 […]
Jane’s Kitchen: Corn and Tomato Salad with Basil
Servings: 6 3 cups frozen corn (12-ounce bag), thawed to room temperature 1 to 2 cups halved cherry tomatoes 2 tablespoons chopped basil 1 tablespoon extra virgin olive oil 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 small garlic clove , minced Combine all ingredients. Serve […]
Jane’s Kitchen: Mazurkas
COOKIE 2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup unsalted butter, soft but cool 1 cup sugar 1 large egg 1 1/2 teaspoons vanilla extract FRUIT 1 1/3 tablespoons cornstarch 1 1/3 tablespoons sugar 1 cup orange juice 1/2 cup dried apricots, coarsely chopped 1/2 cup dried dates, […]
Jane’s Kitchen: Fassoulyeh b’Chuderah
1 pound dried cannelini beans (or 6 cups undrained canned) 3 tablespoons olive oil 1 large onion, chopped (about 2 1/2 cups) 2 tablespoons minced garlic 1 6-ounce can tomato paste 1 14-ounce can diced tomatoes with juice 4 cups cold water or broth 1 tablespoon lightly packed brown sugar 1 1/2 teaspoons cinnamon 1 […]
Jane’s Kitchen: Bourekas with Mashed Golden Potatoes and Caramelized Onions
4 – 5 yukon gold potatoes, medium size, peeled and cut into large chunks 2 yellow onions, medium size, sliced in thin half-moons 3 tablespoons olive oil 1 1/2 teaspoons kosher salt 2 sheets puff-pastry, homemade or store bought 1 egg, beaten for egg wash 2 tablespoons raw sesame seeds Thaw the puff pastry in […]
Jane’s Kitchen: Pampushky (Ukrainian Garlic Bread Rolls)
Servings: 8 FOR THE DOUGH: 1 cup (250 ml) milk or dairy free milk 2¼ tsps (1 packet) active dry yeast 2 tablespoons sugar 2 tablespoons oil (sunflower, avocado, or olive) 3 cups (380 g) all-purpose flour 2 teaspoons salt 1 egg, beaten FOR THE GARLIC OIL: 3 tablespoons oil (sunflower, avocado, or […]