THE GARIN TZABAR COOKBOOK

JUNE 2013

WE, THE GARIN TZABAR PARENTS, DEDICATE THIS COOKBOOK TO OUR BRAVE CHILDREN WHO DECIDED TO EMBARK ON A NEW AND EXCITING JOURNEY IN ISRAEL.

WE ARE SO PROUD OF YOU! REMEMBER, EAT HEALTHY AND TAKE CARE

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TABLE OF CONTENT

RECIPE PAGE

Spaghetti Bolognese by Ivy Elsdunne 3

Banana Bread by Sara Meyers 4

Nama’s Apple Crumb Pie by Sara Meyers 5

Berman Challah by Sara Meyers 6

Marinade for Grilled Salmon by Sara Meyers 7

Chicken soup with Kneidelach by Ariela Benit 8

Chicken in "kola” by Miriam Levy 10

Pasta with Broccoli by Miriam Levy 10

Israeli Salad by Monica Nijamkin 11

Skinless Chicken Thighs (Pargiot) by Monica Nijamkin 12

No Bake, Biscuit Pudding Cake in Layers by Monica Nijamkin 13

Shakshouka by Tammy Kadish-Harper 14

Taylor’s Favorite Caesar Sauce by Tammy Kadish-Harper 14

Ima’s Bread Rolls for Your Friends by Tammy Kadish-Harper 15

Yorkshire Puddings by Tammy Kadish-Harper 16

Simple & Yummy White Rice by Tammy Zion 17

Sweet Green Pea Stew by Tammy Zion 17

Potato latkes by Tammy Zion 18

Potatoes and Onions Quiche by Tali Barel (in hebrew) 19

Fresh and Healthy Vegan Pizzas by Monica Nijamkin 20

Noodles Cheese and Butter by Fran Rosenbluth 22

Tomato Mush by Fran Rosenbluth 22

Mom's Grilled Cheese Sandwich by Fran Rosenbluth 23

Cheesecake by Marlene Izhaki 23

Fruit and Vegetables Smoothies by Michal Bronfman 24

Mediterranean Lentil Salad by Michal Bronfman 25

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Winter Lentil Soup by Michal Bronfman 25

Cabbage Soup by Michal Bronfman 26

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Spaghetti Bolognese by Ivy Elsdunne

1 box of favorite pasta - prepare as suggested. 1 package minced meat (500gr or more) 1 big onion - chopped 2 small cans of tomato paste - when empty fill both with water for the sauce 1 tablespoon Paprika 1 tablespoon Chicken consommé Salt and Pepper to taste In a pot sautee the chopped onions until golden, add the meat and continue to sautee until meat is tenderized and brown. Add tomato paste, water, paprika, consomme, salt and pepper and cook until sauce thickens a bit. cook pasta, drain and add to sauce. Dont forget to eat with a healthy salad :מצרכים פסטה שאוהבים חצי קילו בשר בקר טחון בצל גדול קצוץ חבילת פטריות פרוסות קופסאות רסק קטנות 2 מים בכמות של הקופסאות הריקות סוכר לפי הטעם כף פפריקה

מרק. א פלפל, מלח)פ "מל )

:הכנהלבשל ולהסמיך את , תבלינים, מים, להוסיף רסק. להוסיף את הבשר לטגן כמה דקות. לטגן בצל ופטריות

להגיש עם הבולונז, להכין את הפסטה לפי ההוראות. התבשיל .

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Banana Bread by SaraMeyers

225 grams (1 ½ sticks) margarine

1 cup packed brown sugar 2 eggs 1/4 cup sour cream 1 teaspoon vanilla 2 cups of flour 1 teaspoon baking soda 4 mashed bananas 1 cup chocolate chips 1 cup butterscotch chips In a large bowl, cream butter with sugar. Beat in eggs, sour cream and vanilla. In another

bowl, mix together flour and baking soda. Combine and beat until dry ingredients are

moist. Stir in mashed bananas, then chocolate and butterscotch chips. Grease a loaf pan

and fill pan a little over half full. Bake at 350' F for 1 hour and 15 minutes.

*Makes 1 very large loaf or 2 small ones

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Nama’s Apple Crumb Pie by SaraMeyers

2/3 cup sugar 1 teaspoon salt ¼ teaspoon cinnamon 1 ½ tablespoons flour ¾ teaspoon lemon rind 8- 12 apples, peeled and sliced Raisins, optional Mix dry ingredients and toss with apple slices. Pour into a large glass pie dish. Make topping and sprinkle over top of apples. TOPPING ¾ cup brown sugar ¼ cup white sugar ¾ cup sifted flour ¼ teaspoon salt ½ cup butter, softened Blend all ingredients with 2 forks, until large crumbs are formed. Preheat oven to 425’. Bake pie at this temperature for 15 minutes then, reduce heat to 350’ for 40 – 50 minutes, and pie bubbles. ***Best to put a cookie sheet underneath pie to prevent a messy oven.

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Berman Challah by Sara Meyers

2/3 cup warm water 2 eggs 6 Tablespoons sugar 6 Taplespoons oil 3 Cup bread flour 1 teaspoon salt 2 teaspoon rapid bread yeast Put all ingredients into bread machine in order listed above. Let mix for 10 – 12 minutes and then remove from machine and let rise. Without a machine, proof yeast with water and let sit until bubbles form. In a separate bowl, mix eggs with sugar and then add oil. Add yeast to egg mixture and then add salt. Add flour, gradually, to mixture. When the dough becomes too stiff to stir, turn it onto a floured surface and knead for 8 to 10 minutes. Place the dough in a greased bowl, and cover with a towel, until it has doubled in size. Punch dough down and let it sit for 15 minutes. Divide dough into 3 pieces and roll into strands. Braid and let sit covered for 1 hour. Beat an egg mixed with a bit of water and brush on top of risen dough . Bake in 350’ oven for 20 minutes. *** For variety, before braiding dough roll each strand in cinnamon sugar.

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Marinade for Grilled Salmon by Sara Meyers

1 cup soy sauce

3/4 cup sherry

3/4 cup plus 2 Tablespoons sugar

Bring soy and sherry to boil. Add sugar and simmer until thickened, about 10 minutes.

Cool.

Cut large salmon fillet into smaller sections and place in large Ziploc bag. Add cooled

marinade to bag and refrigerate several hours. Place salmon fillets on foil to grill. Baste

every few minutes to keep moist and cook until desired consistency.

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Chicken soup with Kneidelach by Ariela Benit

Chicken Soup: 3-4 pieces chicken (any parts) 1 carrot (peeled and cut) 2 stalks celery 2 cloves garlic Add 1 teaspoon pepper Bunch of parsley and dill (if available – note: parsley is “petrozelia” and dill is “Shamir” in Hebrew) Add any other vegetables you may have extra - such as tomatoes, zucchini, potatoes Put chicken in soup pot. Cover chicken with water. Boil for 2 minutes. Dump water to get rid of “guck” Fill soup pot with 10 cups of water. Add vegetables. Bring to boil. Reduce heat to simmer (low boil), cover and let cook for about 1.5 hours. Using a strainer, strain soup from chicken and vegetables into another pot. Let chicken cool. When cool, pick meat off chicken and put into soup. Cut up any other vegetables you like and ad them back to soup. *** if you don’t have time for the above, buy ready made chicken soup and continue below: Extra taste for soup: Add 1.5 teaspoon turmeric (Corcum in Hebrew). Add 1 tablespoon chicken soup powder (Osem without MSG). Add 2 teaspoons lemon. For extra taste, crush 3 cloves garlic and add to it 1.5 teaspoon cumin. In frying pan put a little oil and then fry the garlic and cumin for about 1 minute on high heat. Add to soup. Now taste the soup and see if you need to add salt. Kneidelach 4 tablespoons vegetable oil 4 large eggs, slightly beaten with a fork in a bowl 1 cup Matzo Meal 4 tablespoons water

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2 teaspoon salt, if desired In a bowl beat eggs; then add oil, matzo meal and salt. Blend together well. Add water mix until uniform. Cover the mix and chill in refrigerator for about 20 minutes. In the meantime, bring 6 cups (1-1/2 quarts) salted water to a boil. Remove chilled matzo ball mixture from refrigerator. Moisten hands and form batter into matzo balls, approximately 1 inch in diameter. Reduce heat. Drop matzo balls into pot of boiling water. Cover tightly, lower heat and simmer until thoroughly cooked, about 30-40 minutes. Then place matzo balls in soup pot and allow to simmer in soup for about 5 minutes or until heated through. You can make extra matzo balls and/or extra soup and freeze it in portions.

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Chicken in "kola” by Miriam Levy

4-6 pieces of chicken cleaned with the skin 1 spoon of afkat marak (onion better) 1 cup of regular coke 1/4 of soy sauce Mix all the ingredients well and leave them in the cooking pan at least one hour. Turn the oven to 200c. Cover the chicken with aluminum foil. Cook at least 1-1,5 hour then uncover and broil it until the skin is crispy.

Pasta with Broccoli by Miriam Levy

1 Fettuccine/macaroni cooked according to package directions 1 to 2 cups fresh chopped broccoli, cooked and hot ½ cup (1 stick) butter ½ teaspoon (1 clove) minced garlic 2 cups heavy cream /shamenet le bishul 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper ¼ cup freshly grated Parmesan cheese Directions

1-Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.

2-Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.

3-Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.

4-Add Alfredo sauce to cooked fettuccine and broccoli.

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Israeli Salad by Monica Nijamkin

Ingredients: Original recipe makes 5 servings 6 small cucumbers, diced 4 plum tomatoes, seeded and diced 5 green onions, sliced 1 red bell pepper, seeded and diced 1/3 cup chopped garlic 1 cup chopped fresh parsley 1/2 cup minced fresh mint leaves 1/2 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon salt 1 tablespoon ground black pepper

Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

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Skinless Chicken Thighs (Pargiot) by Monica Nijamkin

Ingredients: Original recipe makes 4-6 servings

1 pound (1/2 kilo) boneless, skinless chicken thighs (pargiot in Hebrew) 1/4 cup vegetable oil 1/8 cup wine vinegar 1/8 cup soy sauce 1/8 cup lemon juice 1/2 Tbsp. mustard 1/2 Tbsp. fresh parsley, chopped 1/2 garlic clove, minced 1/4 tsp. pepper 1. Arrange chicken in single layer in a dish. 2. In a bowl, mix all marinade ingredients. 3. Pour the marinade over the chicken. Cover. Preferable refrigerate for a few hours or overnight. 4. Preheat grill or oven to 325F (170C In Israel). 5. Grilling Instructions: Remove chicken thighs from marinade, but don't discard marinade. Grill over medium heat for 5-8 minutes. Turn the chicken pieces over, brush them with marinade, and grill until they test done. Baking Instructions: Bake the chicken in the marinade in a Pyrex, uncovered, at 325F (170C) for 25 minutes. Then turn the pieces over, baste, and bake for another 25 minutes, until baked through.

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No Bake, Biscuit Pudding Cake in layers by Monica Nijamkin

Ingredients:

1 package of ready to mix chocolate Pudding + 2 cups of milk (less milk makes it thicker).

1/2 package of ready to mix vanilla pudding + 1 cup of milk

2 packages of tea biscuits (in Israel: Petite Bar) + 3/4 cup of milk

1. Prepare the chocolate pudding mix as per the instructions (you can reduce the milk to make the mixture a bit more thick).

2. Use one Pyrex dish (transparent) to assemble the biscuits and pudding. 3. Open the package of biscuits, first dunk each piece into the milk and then align

one at a time onto the bottom of your Pyrex dish. Due this until you have one complete layer of cookies aligned.

4. Pour some of the pudding mix full over the biscuits and using a spatula spread it out evenly. The more mixture you put the thicker that level will be

5. Continue this method until you have completely used all your pudding mixture and all your cookies.

6. Finish the top layer with another set of cookies 7. Prepare your second pudding mixture

(vanilla) and pour over the top- spread it out. Does not have to be perfect!

8. Garnish it as you wish. You can use crushed almonds, dry coconut, or grated chocolate.

9. Let cool over the counter for an hour then refrigerate overnight or for several hours.

10. Serve cold.

The Nijamkin Family Argentinean touch: Replace all the pudding mixes by a mix of sour cream + caramel spread ( “Rivat chalab” or “dulce de leche” ).

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Shakshouka by Tammy Kadish-Harper

Sauté chopped fresh tomatoes or canned tomatoes, chopped peppers, spinach. Add a

few cloves of chopped/minced garlic, two tablespoons of sweet paprika, one teaspoon

of hot paprika, salt & pepper. Drop in as many eggs as you want, cover and simmer on

low heat until all the liquid evaporates and eggs are cooked.

Taylor’s Favorite Caesar Sauce by Tammy Kadish-Harper

Quarter cup of light olive oil, two tablespoons of white balsamic vinegar, juice from one

lemon, three crushed garlic cloves, salt & pepper. Mix, mix, mix.

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Ima’s bread rolls for your friends by Tammy Kadish-Harper

2 tablespoons of dried yeast

Half a cup of sugar

100g melted butter

1kg bread flour

2 teaspoons of salt

3 eggs

2 cups of lukewarm water

Put half a cup of the water in a bowl add the yeast and some of the sugar, mix and then

set aside until it’s foamy and bubbly. About 5-10 minutes

Slowly pour in the flour, the eggs, the sugar & the melted butter. Add the salt and the

rest of the water. Start kneading until it comes together and is a nice elastic dough- until

your hands & arms hurt.

Move the dough into a clean oiled bowl, cover the bowl with a bag and leave for the

dough to rise and double in size.

Knock down the dough to get all the air out & start shaping the rolls. You should be able

to make around 15 rolls, shape them as you wish. Place them on a baking sheet, spaced

with room to grow.

Cover the baking sheets again with a plastic bag, set it aside to rise again. Heat the oven

to 180c/350f. Break an egg, whisk and brush onto the rolls. Put them in the oven for

about 30min or until they look ready.

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Yorkshire Puddings by Tammy Kadish-Harper

Ingredients for 12 puddings:

3 eggs 115 g plain flour 1 pinch sea salt 285 ml milk 12 tablespoons vegetable oil

Directions

Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter.

Pour the batter into a jug, and let it sit for 30 minutes before you use it. Turn your oven

up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5

minutes. Place 1 tb of oil in each muffin hole, and put the tray back into the oven and

heat until oil is very hot. Open oven door, slide the tray half out, and carefully pour the

batter into the muffin holes. Close the door and cook for 15 minutes without opening

the oven door. Serve immediately.

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Simple & Yummy White Rice by Tammy Zion

Ingredients : 1 cup white rice, 1 cup water, a little oil, salt. After soaking rice in water for an hour, drain rice and rinse. In a pot on high heat, fry the wet rice in a bit of oil, add 1/4 tsp. of salt, stir. Add a cup of cold water to rice, cover the pot and wait until the water starts to boil. Reduce the heat to low, rice will be ready in 15-20 minutes. Makes 3-5 servings.

Sweet Green Pea Stew by Tammy Zion

Ingredients: 2 small bags of frozen sweet peas 2 onions Salt pepper Soup powder 1/2 tsp. Curry, a bit of sugar, juice from one lemon Oil In a wide pan, fry chopped onions in oil, when they start changing color, add spices, stir, Add frozen peas, stir. Add 1 cup of water, bring to boil (covered) and reduce heat for 45 min.

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Potato latkes by Tammy Zion

Ingredients: 4 potatoes 2 big onions 1/4 cup flower Salt, pepper, soup powder 2 eggs Oil Grate onions and potatoes in a bowl Add all other ingredients, stir well. Heat oil in large pan, when very hot, use large spoon to creat " latkes " and carefully slide into the oil., fry on both sides until golden , and put on plate. Enjoy!!

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Potatoes and Onions Quiche by Tali

Barel

:חומרים

בצק עלים בצלים גדולים 3

תפוחי אדמה גדולים 2

ביצים 3

יוגורט לבן 2

צ"גרם גבינ 100

חבילת חמאה 1/3

כפות אבקת מרק בצל 2

כפות קמח 2

כפית מלח 1

כפית סוכר 1

כפית פלפל ¼

:אופן הכנה

תפוחי אדמה גדולים וחותכים לקוביות 2מקלפים . 1

לחתיכות קטנותבצלים גדולים 3קוצצים . 2

.חבילת חמאה במחבט 1/3ממיסים . 3

.מוסיפים את תפוחי האדמה, וכשהבצל מזהיב, מטגנים את הבצל על אש בינונית. 4

כפית 1, כפית מלח 1, כפות אבקת מרק בצל 2, כפות קמח 2מוסיפים תערובת של , מה רכים'כשהבצל זהוב ותפוחי הא. 5

.ם הכל היטב במשך כמה דקות ומכבים את האשמערבבי. כפית פלפל שחור 1/3-סוכר ו

.מיכלי יוגורט לבן 2ביצים עם 3בקערה לחוד מערבבים : מילית. 6

.מערבבים את המילית עם תפוחי האדמה והבצלים המטוגנים. 7

היוגורט והביצים ומשטחים , הבצלים ,"ועליו שופכים את תערובת תפוהא, משטחים בצק עלים על קרקעית הפיירקס. 8

.היטב בתוך התבנית

.דקות 40למשך ( מעלות פרנהייט 375)אופים את הפשטידה בתנור בחום בינוני . 9

. מפזרים גבינה צהובה מגורדת על הפשיטדה האפויה באופן אחיד, מוציאים. 10

.כדי שהגבינה תימס, דקות 7-10מכניסים לתנור לעוד . 11

!בתיאבון. הפשטידה מוכנה

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Fresh and Healthy Vegan Pizzas by Monica Nijamkin

Whole Wheat Pizza Dough

Ingredients:

2 cups whole wheat flour 1 package active dry yeast or instant yeast 3/4 tsp salt 1 cup hot water 1 tbsp vegetable oil 1 tbsp honey or sugar

Preparation:

Pre-heat oven to 425 °F (220 °C). In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well mixed; about 3 minutes. Cover with plastic wrap and let rise to desired size.

Place dough in greased 14-inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim. Add pizza sauce of your choice and your favorite pizza toppings (see below), bake in oven 15 to 20 minutes or until crust is golden brown and toppings are done.

Tomato and Mozzarella Pizza

Ingredients:

Whole-wheat pizza dough described above, room temperature

1 tablespoon olive oil 1 garlic clove, minced 12 ounces ripe tomatoes, thinly sliced 1/8 teaspoon dried oregano, crumbled 1/8 teaspoon salt

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1/2 cup shredded part-skim mozzarella (about 2 oz.) 1 tablespoon finely grated Parmesan 1/3 cup small fresh basil leaves, optional

Preparation:

In a small bowl, stir oil and garlic; brush on dough, leaving a 1/2-inch border. Top

with tomatoes, overlapping slightly. Sprinkle with the oregano, salt, mozzarella and Parmesan.

Bake until cheese has melted and crust is golden and crisp, about 13 minutes. Top with basil, if desired. Cut into slices. Serve.

Spinach and Cheese Pizza

Ingredients:

Whole-wheat pizza dough described above 1 1/2 tablespoons olive oil 1 onion, halved and thinly sliced 1/8 teaspoon salt 1/8 teaspoon pepper 10 ounce frozen chopped spinach, thawed and squeezed dry 3 tablespoons goat cheese Preparation:

Heat oil in a nonstick skillet on medium-high. Add onion, salt and pepper. Cook, stirring, until golden. Add 1/4 cup water, cover and cook on low until soft. Stir in spinach; spoon on crust, leaving a 1/2-inch border. Crumble cheese on top. Bake for 5 minutes. Cut into slices and serve.

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Noodles Cheese and Butter by Fran Rosenbluth

1 16 oz bag of wide egg noodles 1 stick of butter 1 your choice of size I use 8 oz of cottage cheese Cook noodles according to the directions on the bag. Drain and add the stick of butter and container of cottage cheese. Add salt and pepper to taste.

Tomato Mush by Fran Rosenbluth

Rice 2 tomato 1/2 an onion chopped 1 cup of fresh mushrooms 1/2 green pepper chopped Put all chopped vegetables is a small saucepan and cover with water. Boil until most of the water evaporates. Add 1 piece of American Cheese (one that melts well). Stir until smooth

Eat by itself or poor over rice and add some boiled chicken.

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Mom's Grilled Cheese Sandwich by Fran Rosenbluth

2 pieces of white bread with butter spread on each piece 2 pieces of cheese - any kind 2 pieces of turkey bacon cooked Place the cheese on the bread like a sandwich and place in frying pan butter side down. Flip when browned on one side to the other butter sided of the bread. When both pieces of bread are browned and the cheese is melted enjoy!

Cheesecake by Marlene Izhaki

פתי בר שמנת מתוקה גדולה

כף סוכר פודינג וניל

5%גבינה לבנה

שכבות פתי בר טבולות בחלב על תבנית 2להניח לאחר מכן להוסיף .כף סוכר, לערבל שמנת מתוקה, במערבל

.לערבול את הגבינה הלבנה ולבסוף את הפודינג וניל .להניח את התערובת על הפתי בר

.אפשר גם לגרד שוקולד ולפזר על העוגה, לגרד פתי בר ולפזר על העוגה

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Fruit and Vegetables Smoothies by Michal Bronfman

Green Smoothie (for 2)

1 Chopped apple

1 Cup chopped pineapple

1 Cucumber

1 Celery stalk

2 Kale leaves or 2 cups spinach

Put all ingredients in blender and add enough water to

cover 2/3 of the substance. Blend well.

(Can replace pineapple with peach or citrus fruit or berries)

Mango Smoothie (for 2)

2 Chopped mangos

2 Bananas

4 Chopped dates

2/3 Water or coconut water

Blend well.

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Mediterranean Lentil Salad by Michal Bronfman 1 Cup green lentils

1 Small onion chopped

2 Chopped tomatoes

1/2 Cup chopped parsley

2 Tbs. olive oil

1 Tbs. ground cumin

1/2 Squeezed lemon

Salt and pepper

1.Soak lentils in water for 30 minutes.

2. Cook lentils in 3 cups of water for 25-30 minutes (have to remain crunchy) Drain and

leave to cool.

3. Place lentils in bowl and add onion, tomatoes and parsley.

4. Season with salt, pepper, cumin and lemon juice.

Winter Lentil Soup by Michal Bronfman 4 Cups red/orange lentils

1 Chopped onion

2 chopped carrots

2 Chopped celery stalks

2 Minced garlic cloves

1/2 Cup chopped parsley

1/2 Cup chopped cilantro

5 Tbs. turmuric

1 Tbs. ground cumin

Salt and pepper

1. Saute onions, garlic, carrots, and celery with olive oil for 5 minutes.

2. Add pre-washed lentils and stir for another 5 minutes.

3. Add 8-10 cups of boiling water and cook for 15-20 minutes in low flame and use lid.

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4. Add fresh parsley, cilantro, cumin, turmeric, salt and pepper.

Eat with whole wheat bread and it will make a healthy fulfilling meal on a cold day.

Cabbage Soup (for 4) by Michal Bronfman 1 Chopped onion

2 Chopped celery stalks

1/2 of a large cabbage, chopped

3 grated carrots

1/2 Cup chopped dill

3 Tbs. olive oil

Salt & pepper

1. Sauté all ingredients for 5 minutes, add 10 cups of

water and cook for 25 minutes.

(To thicken the soup, add 1/2 of pre-washed barley

or 3 chopped medium sized potatoes).