I’ve used this same sauce many times with chicken and vegetarian hot dogs. It suddenly dawned on me that it might be great on broccoli also. I made it on Friday and my son adored it, then had seconds, followed by thirds.
10 ounces frozen broccoli, defrosted
1 1/2 tablespoons lemon juice
2 1/2 tablespoons brown sugar
1/3 cup ketchup
Cook broccoli in small amount of water and drain. When cool, squeeze broccoli lightly to get rid of excess water.
Place broccoli back into cooking pot, add additional ingredients, and reduce sauce till it is almost a glaze.
- Use green beans instead of broccoli
- Skip the broccoli and add chicken instead
- Top broccoli with chopped almonds
- Serve broccoli over rice
- Substitute vegetarian hot dogs for broccoli
- Replace the broccoli with meatballs
source: Edsel Little
Delicious change of pace from our normal lasagne. I don’t know why I don’t make this more often!
6 slices matzoh
1 1/2 cup shredded cheese
1/2 onion, finely chopped
16 oz cottage cheese
16 oz spinach, defrosted
salt, pepper, garlic powder, onion powder, to taste
Preheat oven to 400 degrees. Spray a 13x9x2 pan with the non-stick spray.
Soak matzohs in water for 2-3 minutes.
Lightly squeeze excess water from spinach (it should still be somewhat moist). Combine with cottage cheese, 1 cup shredded cheese and chopped onion. Add seasonings to taste.
Place a layer of 2 matzohs, side by side, in the pan. Cover with 1/3 of the spinach mixture. Repeat 2x.
Sprinkle 1/2 cup of shredded cheese on top of the last spinach layer.
Cover well with aluminum foil and bake for one hour.
Note: Lasagne comes out of the oven very most, but excess water will absorb within a few hours. However, there is no need to wait. Even moist, lasagne is delicious.
Variation: For a fancier dish, substitute round matzohs for square ones.
source: Meng He
I came up with this hearty recipe over the weekend. First, I started with a classic matzoh meal latke. Then, I added some veggies, adjusted the seasonings, and the result was this Passover friendly vegetable latke.
1 cup matzoh meal
1 medium onion, grated
1 medium carrot, grated
1 cup water
1 tsp. salt
1 pinch pepper
In a medium bowl, combine all ingredients except olive oil.
Pour a small amount of olive oil onto a high quality, non-stick frying pan.
When the oil is hot, spoon some of the matzoh meal/vegetable mixture onto the pan. When the bottom of the latke looks solid, flip it. When the latke is finished cooking, taste to determine if more salt, pepper or water is needed. Add additional ingredients if necessary.
Cook the rest of the raw mixture in several batches, just like making standard pancakes. These can be eaten plain, with gravy, or with ketchup.
- Add 1/2 cup grated zucchini
- Serve with a spicy tomato sauce
- Substitute chicken broth for the water
I use frozen broccoli to make this tasty side dish. Fresh broccoli may taste better, but frozen broccoli has already been cleaned, checked for bugs, and cut into florets.
10 ounce bag frozen broccoli florets, defrosted
2-6 cloves garlic, peeled and chopped
1/4 cup almonds, halved
2 tablespoons condensed chicken soup
1 small onion, peeled and chopped
salt, to taste
pepper, to taste
Stir fry the broccoli and onion in the oil till almost tender.
Add the garlic, almonds, and chicken soup and cook till the chicken soup has evaporated and the garlic is soft. Add more chicken soup if needed.
Season with salt and pepper, to taste.
Children are born with innate creativity, so it doesn’t take much to encourage that crucial trait. Just a nudge here or there is plenty.
Here are some fun ways to stimulate the creativity in your child:
1. Paint one wall of your child’s room with chalkboard paint. Remind him to make frequent use of his new canvas.
2. Teach your child your favorite craft. Use simple projects and large tools to make the learning experience enjoyable.
3. Introduce your child to the concept of the art journal. Explain that thoughts, emotions and ideas can be explored through both pictures and words.
4. Take reading for pleasure a step further. Encourage your child to create illustrations or clay models of scenes from his favorite books.
5. Give art and craft supplies as holiday and birthday gifts. Something about an unbroken crayon, or a brand new pad of paper, is irresistible.
6. Find out if your local community center offers weekend art classes for kids. One of my favorite memories is of my childhood ceramic classes where I was free to experiment to my heart’s content.
7. Allow your child some occasional downtime. Creativity requires a vacuum to thrive.
8. Encourage your child to make some of his own toys. One summer, while staying at my grandmother’s virtually toy-free home, I spent every morning inventing my own card games.
9. Head to the library and borrow drawing, painting and crafting books for kids. Make sure your child has the basic supplies he needs, but then, leave him alone to experiment on his own.
10. Make innovation probable. The next time your child asks you to buy something for him, consider asking…what do we already own that we can use instead?
11. Have your child help to plan his own birthday. Allow him to decorate the cake, use stickers to dress-up the goody bags, and design his own centerpiece.
13. Offer your older child frequent creative challenges. Prompt him to draw a happy day, use his Legos to build a park or help with designing projects to utilize empty boxes of tissues.
14. Cooking is always an opportunity for innovation. Consult your child on what to garnish the salad with, which vegetables to add to the soup, and fun ways to shape the bread dough.
15. If your child dislikes using a pencil or scissors, help him to enjoy drawing programs. Microsoft Paint is easy to learn and fun for a variety of ages.
16. Most important, remember that creativity is supposed to be fun. If you find that you are critical or dissatisfied by your child’s efforts, do both yourselves a favor, and quickly walk away.
source: liz west
I use a lot of sour cream. I scoop it onto baked potatoes, tacos, and burritos. I enjoy it as a garnish on soup and chili. It’s delish.
However, since I’m always on a diet, I use only low-fat sour cream.
Luckily, I’ve found a way to make low-fat sour cream really zing. It tastes so good, I barely notice it’s healthy.
To get the yummy taste, I add a lot of seasonings to the sour cream.
For instance, before I want to add sour cream to a baked potato, I first season it with salt, pepper and a ton of garlic. When I want to add sour cream to a burrito or taco, I stir in garlic and salsa. For soups, I usually stir in salt, pepper and dill, depending on the type of soup.
The taste of the sour cream becomes so sharp and vivid, I barely notice the lower fat consistency.