Archives

Chanukah

Latkes

Latkes
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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
Share this Recipe
Appetizers Sauces

Lemon Hummus [Video]

lemon hummus, israeli foods, jewish food project, federation cja

lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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.
lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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. Combine chickpeas and onion in a large pot, and then add enough water to cover them, plus an additional 2 inches.
  2. Bring to a boil, cover and cook chickpeas on low heat until most of the water has evaporated and the chickpeas are soft enough to fall apart at the slightest touch, about 2 – ¬2.5 hours
  3. Remove chickpeas using a slotted spoon, reserving about 1/2 cup for later. Reserve all liquid
  4. In a food processor, combine chickpeas, tahini, lemon juice, garlic cloves, parsley, cumin, salt and pepper. Taste and correct seasonings as needed. Hummus should be as smooth as possible – if consistency is too thick for you, thin out with the reserved chickpea liquid.
  5. Serve hummus warm, drizzled with olive oil and topped with whole reserved chickpeas, za’atar and sumac. Hummus can be eaten with pita, crudités, or pieces of raw onion.
Share this Recipe
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
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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.
Share this Recipe
Appetizers

Crostini with peppers agri dolce (sweet and sour) &cherry tomatoes

Crostini with peppers agri dolce (sweet and sour) &cherry tomatoes
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Crostini with peppers agri dolce (sweet and sour) &cherry tomatoes
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees
  2. Place the tomatoes on a baking sheet while still on the vine. Drizzle with olive oile salt and papper. Bake for 15 minutes then let cool until warm.
  3. While the tomaotes are roasting, slice the peppers and onion, and chop the garlic.
  4. Preheat frying pan to medium heat. Saute the pepers, onions and garlic in olive oilfor 10 minutes until just soft. Add the vinegar and honey, then cook for another 3-5 minutes until incorporated.
  5. On the slices of baguette, place 1-2 tomatoes, then top with peppers.
  6. Serve and Enjoy!
Share this Recipe
General

Gnudi with Tomato Sauce

Gnudi with Tomato Sauce
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @federationcja #jewishfoodproject
Gnudi with Tomato Sauce
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @federationcja #jewishfoodproject
Ingredients
Servings:
Units:
Instructions
  1. Dice the onions, carrots, and celery into equal sized pieces. Cook on a medium-high heat until translucent with garlic, about 10 minutes.
  2. Add the tomatoes, rosemary, thyme, chili flakes, and bay leaves. Bring to a boil then lower heat and bring to a simmer.
  3. Heat 2 tbsp. of olive oil in a medium saucepan. Add the spinach, garlic, salt and pepper. Cook until spinach is wilted and still bright green, about 4-5 minutes. Set aside in a bowl and let cool. Once cooled, finely chop the spinach.
  4. In a large bowl, combine the ricotta, lemon zest, spinach, eggs, and bread crumbs. Season with salt and pepper to taste.
  5. Bring the tomatoe sauce to medium heat. Form the ricotta mixture into ping pong sized balls: these are now gnudi. Gently drop them into the sauce, cover and let cook for 10 to 12 minutes until they are firm.
  6. Serve the gnudi into bowls and cover with sauce. Grate some parmesan cheese on top, serve and enjoy.
Recipe Notes

If you leave out the spinach and have plain ricotta Gnudi it will look like this.ricotta gnudi

Share this Recipe