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Mini Egg Muffins

Mini Egg Muffins
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Mini egg muffins for babies. Perfect for babies 8 months and up!
Mini Egg Muffins
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Mini egg muffins for babies. Perfect for babies 8 months and up!
Ingredients
Servings:
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Instructions
  1. Whisk 6 eggs together with water, whole milk or breast milk and add grated vegetables and cheese
  2. Fill greased mini muffin tin with the mixture and cook in a preheated oven at 375F for 20 minutes.
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Chanukah

Latkes

Latkes
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Arthur's Nosh bar's famous Latka recipe. If you are trying this at home let us know! Facebook, Instagram, and Twitter #jewishfoodproject @federationcja
Servings
12
Servings
12
Latkes
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Arthur's Nosh bar's famous Latka recipe. If you are trying this at home let us know! Facebook, Instagram, and Twitter #jewishfoodproject @federationcja
Servings
12
Servings
12
Ingredients
Servings:
Units:
Instructions
  1. Grate potato and onion, mix together immediately, strain liquid out of potatoes using hands or a towel
  2. In a bowl, combine the potato and onion mixture with egg, salt and pepper
  3. Add flour until sticky consistency
  4. Heat canola oil in fry pan and cook 2-3 minutes on each side until golden brown
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Breakfast General

Eggplant Shakshuka [Video]

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
Ingredients
Servings:
Units:
Instructions
  1. Finely chop 1 large onion
  2. Dice eggplant and tomatoes into ½-inch cubes.
  3. Place eggplant in a colander, and salt it to draw liquids out.
  4. Mince garlic, and finely chop ½ of a fresh jalapeno, if using.
  5. Add 1 tablespoon of vegetable oil, and onion, to a large pan on medium heat
  6. Sauté onion for 5 minutes, then lower heat to medium-low and cook for another 5
  7. When onions have turned golden, add 2 tablespoons of oil and the eggplant cubes – but be careful not to crowd them! Let eggplant brown for a few minutes. When all the oil has been absorbed, add another tablespoon and toss the eggplant to coat.
  8. Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure even cooking.
  9. Add tomatoes to pan on medium heat. Stirring occasionally, until the tomatoes break down into a chunky sauce (15- 25 minutes).
  10. Add chopped garlic cloves and spices.
  11. Crack eggs into a bowl.
  12. With a wooden spoon, create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest.
  13. On medium heat, cover pan and let eggs cook 8-10 minutes, testing their consistency after 8 (you want the egg whites to set, while the yolk should still be a little jiggly).
  14. Squeeze the juice of 1/2 a lemon over the shakshuka.
  15. Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread. Don’t forget to sop up the sauce when you’re done.
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Breakfast

Chocolate nut bars

Nut bars, healthy bars, healthy snacks, jewish food project, federation cja
Nut bars, healthy bars, healthy snacks, jewish food project, federation cja
Chocolate nut bars
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Nut bars, healthy bars, healthy snacks, jewish food project, federation cja
Chocolate nut bars
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Ingredients
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Instructions
  1. Smash bananas and almond milk.
  2. Mix eggs and raw honey until homogenous. Add flour and mix until smooth. Add grains and bananas.
  3. When dough is homogenous, add whole nuts.
  4. Pour into a baking pan (long but not deep) on parchment paper.
  5. Bake at 350 degrees for 25 minutes.
  6. Melt chocolate with 2tbsp of almond milk.
  7. Cut edges. When completely cool, pour chocolate on top.
  8. Refrigerate for 2 hours before cutting.
  9. Enjoy for snacks and breakfast!
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Dessert Holidays Shabbat

Dinie’s Babka

Dinie's Babkas
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Servings
8
Servings
8
Dinie's Babkas
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Servings
8
Servings
8
Ingredients
Dough
Filling
Crumb Topping
Servings:
Units:
Instructions
Dough
  1. Use the yeast, the water and 2 tbsp. of sugar mix together, Let yeast rise for about 15 minutes
  2. Mix all ingredients together
  3. Add flour to mix if dough sticks to walls
  4. let rise for 1 hour
Filling
  1. Mix all filling ingredients by hand
  2. Roll out the dough as thin as possible
  3. Spread filling out over the dough
  4. Roll into a log
  5. Cut in half lengthwise
  6. Twist and braid together
  7. Place on a greased pans
Crumb topping
  1. Mix all the crumb ingredients by hand, add the cumb to the top of the braided babka.
  2. Bake at 350 degrees for 35 minutes
Recipe Notes

If you don't want to add the crumb to the top you can wash the babka once braided with an egg wash and sprinkle sesame seeds on top

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