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 CBI Presents:
 Kosher Cooking with Chaish

Please join us from the comfort of your home.

You may join via Facebook Live at
https://www.facebook.com/chabadforsyth/

or 

 Zoom Link and will be emailed directly to you once 
the form below is completed.

Date:
Thursdays at 7:00pm

Location:
The comfort of your own home via Zoom

 

 

Weekly Recipes

Week 1:
Garlic Breaded Salmon
1/3 cup oil
1/4 cup sugar
1/4 cup yellow mustard
3 tablespoons white vinegar
4 cloves garlic, crushed
1/2 tsp paprika
16 oz Salmon Fillet
1 cup flavored bread crumbs
combine oil, sugar, mustard, vinegar, garlic and paprika.
pour half the sauce over the salmon
evenly coat salmon with breadcrumbs
bake at 400* for 20-30 minutes
use remaining sauce to heat up and serve with salmon.
Fried Eggplant Salad
2 eggplants, sliced in 1/4 inch slices
place in bowl and salt generously
let sit 20 minutes - overnight
wash and pat dry
fry each slice for 6-9 minutes on each side
(eggplant will be crunchy like chips)
2/3 cup vinegar
1/3 cup water
2/3 cup sugar
4 cloves garlic, crushed
add these ingredients to eggplant and mix up
NIsh Nosh Salad
Romaine Lettuce
Shredded Purple Cabbage
Cherry Tomatoes
Cucumber
Scallions
Avocado
Sour Cream and Onion Flavored 'Nish Nosh' Crackers
Dressing:
3 cloves garlic, crushed
3/4 cup oil
1/4 cup oil
1 tsp lemon juice
1 tsp soy sauce
1 tablespoon mayonnaise
4 tablespoons sugar
1 tsp salt
1 tsp pepper
1 tsp mustard
 
Week 2:
Classic Friday Night Chicken
8 chicken leg quarters
1/4 cup oil
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1/4 tsp cayenne pepper
2-3 tablespoons soy sauce
12 cloves garlic, crushed
any other flavors and spices you enjoy
sprinkle and coat chicken with all spices and flavors
bake covered at 350* for 1.5-2 hours
 
Sweet Chilli Potatoes
1 1lb baby dutch potatoes, halved
1/4 cup oil
1 tsp onion powder
3 cloves garlic, crushed
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup sweet chilli sauce
optional - sriracha sauce to taste
bake covered at 400* for 1 hour
uncover and broil for 10 minutes
Butternut Cauliflower Medley
1 butternut squash, peeled and cubed
1 head of cauliflower, chopped into florets
oil for drizzling
salt and pepper to taste
place squash and cauliflower on roasting tray and, sprinkle with oil, salt and pepper and roast on 400* for 20 - 30 minutes until soft.
1/4 cup tahini sauce
Zaatar spice
pomegranate seeds
drizzle tahini sauce over vegetables
sprinkle with zaatar
sprinkle pomegranate seeds
 
Week 3
Apple Berry Crumble
1 1/2 cups flour
1 1/2 cups light brown sugar
1/2 tsp cinnamon
1 1/4 cups old fashioned oats
1 1/4 cups oil
5 apples, peeled, cored and sliced
1 bag frozen strawberries
combine ingredients for crumb topping.
place apples and strawberries in a greased 9x13 pan.
Sprinkle crumb topping on top.
Bake at 350* for 55 minutes
Lemon Custard Pie
1 graham Cracker Crust
1 cup Richs whip, thawed
3/4 cup sugar
7 tablespoons lemon juice
4 eggs
combine all ingredients and pour into crust
bake at 350* for 30 minutes
top with whipped cream and berries
 
 

 

Tue, June 2 2020 10 Sivan 5780