Bubbie Esther’s Chanukah Lasagna

June 20, 2012

Author: Dina Mann

My Bubbie has a Chanukah party every year. She has five daughters, 12 grandchildren and 15 great-grandchildren, so this is one of the few times when all of us get together and re-connect, as we usually see the whole gang only at family simchas, happy occasions. Every year Bubbie tries new things like Persian rices or Greek pies, but the lasagna is a staple that’s chocked full of veggies and sweet like my Bubbaloo!

Ingredients:

1 box of lasagna

1 container frozen spinach

1 zucchini

2 Carrots

1 large ricotta container

2 packs of shredded mozzarella

2 eggs

1 cup(s) sugar

salt, pepper and garlic powder to taste

2 bottles of tomato sauce

Preparation:

1. Preheat oven to 350˚.

2. Chop veggies and sauté in large pan and season with salt, pepper and garlic. ( Feel free to swap out these veggies for other such as summer squash, broccoli, peppers, onion…)

3. Bring water to a boil and cook lasagna noodles until mildly cooked. I prefer a little al’ dente as the noodles continue to cook in the oven.

4. In a large bowl, mix ricotta, eggs, sugar and 1 and 1/3 bags of mozzarella. Reserve the remainder of the mozzarella.

5. When veggies are cooked add to cheese mixture.

6. Pour sauce on bottom pan, layer with noodles, add cheese/veggie layer, layer with noodles, add sauce, layer with noodles, add cheese/veggie layer and top off with reserved mozzarella.

7. Bake at 350˚ for an hour and half.

8. Enjoy!

Cheesy Salmon Quiche

May 9, 2013

Author: KosherScoop

Quiches are such an easy dish to serve any time of day for any meal. This quiche is light and fluffy with a rich taste. The walnuts add an unusual and delightful twist to this wonderful dish. Originally published in Kosher Scoop.

Ingredients:

Crust:

1½ cups all-purpose flour

½ tsp salt

½ cup butter

1 cup shredded Cheddar cheese

½ cup finely chopped walnuts

Filling:

3 eggs

1 cup grated mozzarella or Swiss cheese

¾ cup sour cream

½ cup finely chopped onions

½ cup mayonnaise

¼ tsp salt

2.5 oz. (213 g) can of salmon, drained and flaked

Preparation:

1. For crust: Combine flour and salt in a large mixing bowl. Cut in butter until mixture is crumbly. Stir in Cheddar cheese and nuts. Set aside half the mixture for the topping and press the remaining mixture into the bottom of a well-greased 9-inch round Pyrex dish. Refrigerate until chilled.

2. For filling: Beat eggs in a bowl. Then blend in grated cheese, sour cream, onions, mayonnaise and salt. Fold in salmon. Pour salmon mixture into prepared pie shell and sprinkle reserved flour mixture on top.

3. Bake at 375° F for 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.

VARIATION: I sometimes substitute the onions in the filling for finely chopped chives. It adds a beautiful color.

Tags: all-purpose flour, butter, cheddar cheese, eggs, flour, grated mozzarella, grated mozzarella cheese, Kosher Scoop, mayo, mayonnaise, mozzarella, mozzarella cheese, onions, Salmon, salt, Shavuot,shredded cheddar cheese, sour cream, swiss cheese, walnuts