Dijon Mustard And Soy Sauce (Salmon)

3 Tbs demerara sugar
4 tsp dijon mustard
1 Tbs soy sauce

Mushroom Barley Casserole

1/2 pound sliced mushrooms
2 Tbs onion oil
1 cup med. pearl barley
1/2 tsp salt
dash of pepper
4 cups chicken broth

Saute mushrooms in oil until tender. Add barley and lightly brown. Stir in salt and pepper. Place mixture in a greased 3-quart casserole dish. Add broth and mix well. Cover and bake at 170 C for 1 1/2 hours, or until liquid is absorbed.

Indian Chicken With Chickpeas

1 chicken, cut into 8ths
2 Tbs oil
1 1/2 Tbs flour
1 Tbs curry powder
1/2 tsp ginger
1 tsp salt
4 Tbs demerara sugar
2 Tbs soy sauce
1 1/2 cups chicken broth
1 (20 oz) can of chickpeas

Brown the chicken in oil, then remove and set in a baking dish. In remaining oil stir in flour, ginger, salt and curry powder. Combine sugar, soy sauce and chicken broth and add to the mixture. Cook over a high heat until sauce thickens. Add drained chickpeas.
Pour the sauce over the chicken and then bake at 170 C for one hour or until the chicken is cooked.

Cranberry Crunch Kugel

3/4 cup thick rolled oats
1/2 cup regular oats
3/4 cups cane sugar
1 Cup flour
1/2 tsp cinnamon
3 Tbs oil
1 can whole-berry cranberries
1/2 can pineapple

Mix together the oats, sugar cinnamon and oil. Place half of the mixture into the bottom of a well oiled pan. Place the pineapples into a food processor of sorts and partially puree them. Add the cranberries into the pineapples and give them another whir or two. Pour the cranberry-pineapple mixture into the pan and then cover with the remaining oatmeal topping. Bake at 350 for 40 minutes or until lightly crisped on top.

Side note: Most people would probably call this a crumble and serve it for desert but if your Jewish you get to call it kugel and eat it for dinner! 

Blintzes

Crepes:
1/2 cup potato starch
1/2 cup water
3 eggs (beaten)
a sprinkle of salt
drizzle of oil

Filling:
Seasoned mashed potatoes
(or whatever else you feel like filling them with)

Dissolve the potato starch in the water. Whisk in eggs, salt and oil.
Heat up a nonstick pan and drop some batter into the center of the pan and then swirl the pan around until the bottom is coated in batter. When the sides curl away from the pan, flip the crepe. Leave for another 20-30 seconds and then remove from pan.

To fold for blintzes put a tablespoon or so of filling at the top of the crepe. Fold the top over then fold in the sides and roll. Fry them quickly in a pan to crisp up the outsides.

You can also caramelize onions to put over them and then bake them for 30 minutes in the oven (it makes them all puffy and delicious).

Snickerdoodles

2 eggs
3/4 cup sugar
1/2 cup oil
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
3 cups almond flour

Tasty Roast Featuring Chef Timmy

1-1.3kg Number 6 roast

Onion oil

Salt&Pepper

Tarragon

Basil

Parsley

Sauvignon Blanc

Dijon mustard

golden sugar (About 1 Tbsp) 

Upgraded Zatar Chicken Featuring Chef Timmy

1/4 cup lemon juice
1-2 Tbs golden sugar
2 Tbs onion oil
Salt&Pepper
Zaatar (heavy sprinkle)
Some chicken

Marinate about an hour.
Cook uncovered at 200C for around an hour.

Zucchini Crusted Pizza

3 1/2 cups grated zucchini (approximately 3 medium sized zucchinis)
3 eggs
1/3 cup flour
1/2 cup grated parmesan
1/2 cup grated mozzarella
1 Tbs fresh basil, minced (or 1/2 tsp dried basil)
salt and pepper

Salt the zucchini and let it sit for 15 minutes and then squeeze out the excess moisture.
Combine the zucchini with the remaining ingredients and then spread into an oiled 9x13-inch baking pan. Bake 20-25 minutes until the surface is dry and firm.
Remove from oven and pile on the sauce, cheese and your favorite pizza toppings. Put the pizza back into the oven for 15-20 minutes to crisp up the cheese and toppings.
When the cheese is melted, take it out and enjoy (but maybe let it cool a little first...)! :)

Philafel Balls

Makes about 50 two-teaspoon balls

(Recipe requires some forethought to let the chickpeas soak, but is SO worth the effort!)

Measure 3.5 cups of chickpeas into a large bowl, cover with 7 cups of water. Allow to soak for at least 12 hours (24 is best). Add more water if needed, feel free to change out the water if it starts to look cloudy or icky.

Drain the chickpeas.

Set up your food processor with the S-blade. Pour the chickpeas in about 2 cups at a time and process until they resemble fine crumbs. Don't go too far or you will end up with chumus paste instead of felafel.

Pour the ground chickpeas into a large bowl and season to taste - some approximate measurements:

3 TBSP barley flour, 1/2-1 tsp salt, 1/4 tsp white pepper, 1/4 tsp hot paprika, 1/4 tsp cumin, 1/8 tsp coriander, fresh parsley (dried will also work in a pinch), garlic (either 1/2 tsp garlic granules or 4-5 fresh garlic cloves pressed)

Mix the seasonings into the chickpeas very well.

Cover and chill the mixture for at least 2 hours (preferably 3-4).

When you're ready to fry...

Take the mixture out of the fridge and stir in 1.5 tsp of baking soda. Make sure to mix it in very well.

Heat an inch or two of canola oil in a frying pan.

When the oil is hot, CAREFULLY scoop 2tsp balls of the mixture , using a cookie scoop (or two spoons), and carefully slide them into the oil.

Allow the felafel balls to fry until golden brown, turning once so that all sides get golden.

Remove from oil and allow to drain on paper towels.

Serve with: barley flour tortillas, pickles. Israel salad, fries, chumus, and techina!

Uber Fluffy Pancakes

1 cup buttermilk (1 cup milk+1 Tbs lemon juice)
1 1/4 cups flour
1/4 cup sugar
1 tsp baking soda
1 egg
1/4 cup oil
Blueberries (optional but highly recommended)

Stir together the milk and lemon juice in a measuring cup to make the buttermilk and then let sit.
In a separate bowl mix together the flour, sugar and baking soda. Make a well in the center of the dry ingredients and pour the egg, oil and buttermilk into the well. Slowly incorporate the dry ingredients into the wet ingredients and mix until combined. Add in your blueberries (I use frozen ones) because you're cool.
Heat your pan of choice and make some delicious pancakes.

Lori's Basil Marinade

4 Tbs oil
4 Tbs soy sauce
2 Tbs lemon juice
2 Tbs demerara sugar
2 cloves of garlic, minced/crushed
1 tsp dried basil

The Uber Versatile Tortilla

2 cups barley flour
2-4 Tbs gluten
1/2 tsp salt
2 tsp canola oil
3/4-1 cup warm water

Mix the dry ingredients together in a bowl. Make a well and add in the remaining ingredients. Knead the dough until it forms a ball. Cut the dough into six even pieces and roll thinly. Fry in a very hot pan until ready.