Let’s begin with a recipe for the traditional round challahs many of us eat until Shabbos Berashis.
Quickie Whole Wheat Challah
1 kilo/7 cups very finely ground whole-wheat flour
1 kilo/7 cups whole-wheat regular flour
2 cups additional white flour (Total flour used: 5 lbs./2.3 kilo)
4-5 cups warm water
1 cup light brown sugar
2 T. salt
1 1/2 T. dough conditioner, optional
3/4 cup canola oil, divided
Now, onto the main meal and a new sweet chicken recipe
8 – 10 pieces of chicken, cleaned and skinned
1/4 cup flour
1/2 tsp. pepper
Put the flour and the pepper into a plastic bag and shake well. Spray a large baking pan with cooking spray. Place each piece of chicken into the bag and shake it a bit to coat well. Lay it, upside down, onto the pan. Spray the chicken pieces lightly with the cooking spray. Slice one large onion into half rings and arrange them over the chicken. Bake, uncovered for 30 minutes. Meanwhile, prepare the rest of the recipe:
1 16 oz. can of peach slices, with the liquid reserved
2 T. canola oil
1/2 tsp. ground ginger
1 tsp. ground mustard powder
1 T. garlic powder
1 T. onion powder
1 tsp. soy sauce
1 T. cornstarch
1 tsp. paprika
This is delicious served over rice.
One great idea to start off with is to scrub the squash, cut it open and take out the seeds, and then cut it into several large chunks. Leave these chunks either in between the chicken pieces mentioned above (in the above recipe you can add them in when you do the sauce so as to save yourself an extra step) or underneath the chicken altogether. The squash absorbs the flavor of the chicken, bakes tender and is filled with juice this way. It is simply delicious. Besides, then you have a main dish plus a cooked vegetable all in one pan!
Smooth Butternut Squash Soup – Serves 6- 8
Here’s an incredibly easy and fast soup recipe that your guests are sure to love whichever meal you choose to serve it at
2 large onions, diced
3 T. canola oil
1 medium zucchini, washed, unpeeled and chunked
1 carrot or 1 small sweet potato, peeled and chunked
1 potato, peeled and chunked
1 large butternut squash, peeled, seeded and chunked
Small amount of fresh parsley
1 T. salt
Small pinch of black pepper
After an hour, turn off the fire and using an immersion blender, puree the soup until smooth. It should now turn a beautiful shade of orange. Serve immediately or freeze for later use. Reheat before serving.
And here’s a nice recipe to end with, something that you can use for Kiddush Rosh Hashanah mornings that is both healthy and filling. A great recipe to start the New Year and to continue using as well.
Butternut Squash Banana Muffins
Yield: 24-26 muffins
1/4 cup light brown sugar
2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup apple juice concentrate
2 1/2 cups whole-wheat flour, finely ground preferred
3/4 cup soymilk
1/4 cup canola oil
1/4 cup ground sesame seeds
1/3 cup wheat germ
3 mediums sized ripe bananas, mashed
1 1/2 cups butternut squash, boiled and mashed
1/3 cup mini chocolate chips
Line a muffin tray with muffin liners and fill each one ¾ of the way full. Bake for 20 minutes until the muffins test clean when pierced with a knife. Remove immediately and cool on wire racks.
Enjoy all the recipes and your yom tovpreparations,
Kesivah V’Chasimah Tovah,
(Photos by: Sharon Bentov)
Tamar Ansh is an author, recipe developer, and food columnist. Her published books include: Splitting the Sea (Targum Press); Let’s Say Amen!, an illustrated children’s book, (Feldheim); Anything’s Possible! (Targum), a cookbook which is both gluten free and kosher for Passover; and A Taste of Challah (Feldheim), all about how to prepare, shape, beautify, and simply enjoy challah baking as well as halachos and stories about the mitzvah itself. All books can be bought online as well as in Jewish bookstores anywhere in the world. See more at www.TasteofChallah.com. She also accepts various speaking engagements and thanks everyone for all their wonderful reader feedback!
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