BeefShuka – Shakshuka with Beef

Breakfast, lunch or dinner, Shakshukah is always an easy and delicious treat! “Beef” it up with ground beef, chicken or turkey!

  • 1 Tbsp Olive Oil
  • 1 med-large Onion
  • 1/2 & 1/2 Red and Green Pepper (or any colors you like)
  • 1 28oz ox or Can Pomi Crushed Tomatoes (or use a Jar of Marinara sauce)
  • 1/2 container Achla Madbucha
  • 1 lb Lean Ground meat (Beef, Chicken or Turkey (or vegan meat!))
  • 4 Jumbo Eggs (or as many as you would like!)

Spices

  • 1 Tbsp Cumin
  • 1 Tbsp Spanish Paprika
  • 1 Tbsp McCormick Salt Free Garlic & Herb
  • 1 Tbsp Cumin
  • 1 Tbsp Chives
  • Add or change spices to your preferences

  1. Sliced or diced the onion and peppers (or use frozen)

  2. Heat a pan until a drop of water evaporates

  3. add 1 Tbs Olive Oil 

  4. add the onion and peppers

  5. Sautè on medium for 3-5 minutes

  6. add beef, crumble as it browns

  7. add tomatoes 

  8. stir to combine

  9. add madbucha

  10. add spices

  11. let it simmer for 5 minutes on med-low

  12. check your eggs for blood spots (one at a time)

  13. Make a small well (indentation) with the spoon and slowly pour the egg into the well

  14. add 2nd egg

  15. add 3rd egg

  16. add last egg

  17. Cover and let the eggs cook

  18. When the eggs are done to your liking (soft or hard) uncover and serve!

  19. Top with a Pareve Cheese powder (Flavor G@d or Nutritional Yeast)

    and Enjoy!

Can be made with a Vegan meat for a Pareve or dairy meal.

Gnocchi Bolognese

Gnocchi Bolognese

A simple, quick, and delicious mix of Beef Bolognese (Beef in marinara sauce) and Gnocchi.

  • 1 tbsp Olive Oil (for sautéing)
  • 4 cups Water
  • 1 medium Sweet Vidalia Onion (diced)
  • 1 or 2 Bell Pepper (any color) (sliced or diced)
  • 1.5 lbs Lean Ground Beef
  • 1 26 oz jar Brad's Fat Free Marina Sauce (or sauce of your choice)
  • 1 16 oz pkg Baretanura Potato Gnocchi
  • 1 15 oz can Veg-All
  • 1 tbsp McCormick Salt-Free Garlic and Herb (to taste)
  • 1 tsp Salt (to taste)
  • 1 /2 tsp Pepper (to taste)
  • 2 tbsp Nutritional Yeast (OPTIONAL)
  • add any seasonings you like as well (OPTIONAL)

  1. Turn 3 qt Instant Pot to Sauté

  2. Boil the Water in a  kettle or in a pot on the stove

  3. While the IP and the water are heating, dice and slice the Onion and Pepper(s)

  4. When the IP display reads HOT add the Olive Oil.

  5. Then add the vegetables.

  6. Let sauté for 5 minutes stirring gently from time to time to prevent burning.

  7. Add the beef and stri to brown

  8. When the water has boiled, add the Gnocchi to the saucepan and lower heat to medium.

  9. At this point you can drain any extra fat or liquid from the Instant Pot

  10. Add the can of Veg-All stir to mix well.

  11. Add the Marinara sauce and continue to stir to mix

  12. When the Gnocchi have all floated to the top they are ready. Drain with a colander or spider and add to the Instant Pot

  13. Gently stir everything together (I use a spatula).

  14. Allow to simmer for 15-20 minutes then serve!

  15. Enjoy!

To make this a PAREVE or DAIRY dish simply replace the ground beef with and non-meat/pareve meat substitute (ie. Impossible Burger or Beyond Beef) and then add shredded and/or Parmesan cheese when serving.

Deep Depression Cake from www.kitchenfunwithmy3sons.com

Deep Depression Cake

There is nothing easier to make than a Deep Depression Cake. A cake that dates back to the Great Depression, it is easy to make, a moist and inexpensive cake that has an amazing flavor. Made without butter, eggs or milk, this cake was inspired during the Great Depression.

https://kitchenfunwithmy3sons.com/chocolate-depression-cake/

  • 1 1/2 cup All-purpose Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • 1 cup Sugar (or Splenda)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon White Vinegar
  • 1 teaspoon Vanilla Extract (or more – lol)
  • 1/3 cup Vegetable Oil (or…)
  • FOR A NO FAT VERSION SUBSTITUTE…
  • 2.5 oz Unsweetened Applesauce
  • 1 cup Water
  • Chocolate Frosting of your choice (or NO frosting works too!)
  • Rainbow Sprinkles optional
  1. Preheat oven to 350°F.
  2. Grease an 13×9 pan with butter.
  3. In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt.
  4. Whisk lightly with a fork or small whisk to combine.
  5. Make two small wells on the sides and 1 large well in the middle of the dry ingredients.
  6. Pour the vinegar and vanilla into the small wells then pour the oil in the big well, if they spill over the wells that’s perfectly okay.
  7. Pour the water over the top and whisk again to combine thoroughly.
  8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. Cool completely.
  10. Frost the cake with your choice of chocolate frosting. Our 5-Minute Chocolate Buttercream Frosting is wonderful with this cake!
  11. Optional; sprinkle rainbow sprinkles on top.
  12. Enjoy!

Nutrition Facts Deep Depression Cake: Amount Per Serving Calories 216Calories from Fat 72 % Daily Value* Fat 8g12% Saturated Fat 6g38% Sodium 228mg10% Potassium 64mg2% Carbohydrates 36g12% Fiber 1g4% Sugar 20g22% Protein 2g4% Calcium 6mg1% Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

Fishy Instant Pot Italian Zoodles with Salmon

Fishy Instant Pot Italian Zoodles with Salmon

A Healthy & Nutritious, quick and easy one pot meal

  • 22 oz Zoodles (Spiralized zucchini, squash, carrots, sweet potato Approx. 22 oz assorted)
  • 1 Jar Prepared Marinara sauce (or make your own.)
  • 3 5 oz cans of Salmon (de-boned)
  • 1 can or one package prepared chickpeas (garbanzo beans)
  • 1 meduim onion (diced)
  • 1-2 Sliced or diced Bell Peppers (assorted, Red Green, and Yellow)
  • to taste McCormick garlic and herb seasoning
  • to taste Salt and pepper
  1. Set the 3qt Instant Pot to Sauté
  2. When it says HOT add 1 Tbsp Olive oil
  3. Add the Diced Onions
  4. Stir until soft
  5. Add the Peppers
  6. Continue to stir for 3-5 minutes
  7. Add in the Zoodles
  8. Stir for 2-3 minutes
  9. Add the Jar of Sauce
  10. Stir to mix
  11. Add the chickpeas
  12. Stir to mix
  13. Add the Salmon
  14. again, stir to mix.
  15. Cancel the sauté and set to Manual (High) Pressure for 5 minutes
  16. QR (Quick Release)
  17. Stir it all up and Enjoy!

A 3qt Instant Pot was used for this recipe.

You can add any other vegetables or beans etc.

Don’t like fish?

You can substitute dark meat chicken thighs, meatballs etc…

 

 

INSTANT POT MEXICORN CHOWDER & CHICKEN

INSTANT POT MEXI-CORN CHOWDER & CHICKEN

A hot nourishing soup for an appetizer or a meal.

  • INGREDIENTS:
  • 1 pound boneless (skinless chicken thighs, cut into 1-inch chunks)
  • 12 ounces red potato (diced)
  • 1 onion (diced (or frozen dicced))
  • 1 cup diced mixed peppers (frozen are fine)
  • 3 carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 2 cans Mexicorn (or any corn canned/fresh/frozen)
  • 3 cups chicken broth
  • 3 cloves minced garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper (to taste)
  • Optional: Pinch of cayenne pepper
  • Optional: 1 bay leaf
  • 1/2 cup Fat-Free Coffee Rich or your favorite non-dairy creamer
  • 1/2 cup Mashed Potato Flakes (for thickening – more if desired)
  • Optional: 1/2 cup Bacos
  • Optional: Crispy Fried Onions
  • Optional: 2 Tbsp chopped fresh/dried chives

For the 3qt Instant Pot. Garnish as desired.

Soy Sauce No-Fry Rice & Vegetables

Soy Sauce No-Fry Rice & Vegetables

Made in a 3 Qt Instant Pot. A tasty & nutritious Fried Rice substitute. Add the Veggies listed or experiment and add your own combos!

  • 2 cups short grain white rice (your choice any rice works)
  • 4 cups of Broth (I used my homemade IP Turkey Broth)
  • 1 cup diced peppers (I used frozen)
  • 1 cup diced onions (I used frozen)
  • 1 cup small sweet peas (I used frozen)
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • 2 tsp. McCormick’s Salt-Free Garlic & Herb Seasoning
  • 2 tsp. Cilantro (Dried or fresh)
  • 4 tbs. of Liquid Coconut Aminos or Low Sodium Soy Sauce (taste and add more if you like)

  1. Measure 2 Cups of rice

  2. Using a sieve, rinse and drain the rice 2 or 3 times to remove excess starch. Place the rice in the IP

  3. Add the spices

  4. Add 4 cups of Broth

  5. Stir to combine

  6. Use the RICE setting (ours is pre-set to Low Pressure for 12 minutes)

  7. OR set to Manual – High Pressure for 8 minutes

  8. Let the IP do a NPR* for 10 minutes then QR*

  9. Fluff the rice with a fork

  10. Add the Peppers

  11. Add the Onions and Peas

  12. Add the Liquid Coconut Aminos or Low Sodium Soy Sauce

  13. Mix well

  14. Serve & Enjoy!

*NPR is Natural Pressure Release ie: just let it sit for 10 minutes then do a QR (Quick Release) to let out the remaining pressure. Reheats nicely in the Microwave.

Wintery Beef Stew – a Cold Weather Treat

Wintery Beef Stew

A great Winter or anytime stew using up what you’ve got in the fridge!

  • 1/2 Pound Stew Beef
  • 3 Carrots (Chopped)
  • 3 Stalks Celery (Chopped)
  • 1/2 Sweet Onion (Diced Thick)
  • 1 Red Onion (Diced Thick)
  • 1 Shallot (Diced)
  • 1 Can Cannellini Beans
  • 1 Can Diced Tomatoes
  • 1/2 bag Small Potatoes (red or white Potatoes)
  • 2 cloves garlic (diced)
  • 1 pkg Sweet Potato Zoodles
  • Spices (to taste)
  • 2 tbsp No-Salt Chicken Soup Flavoring
  • 1/4 package Optional – Ditalini Noodles

  1. Gather all the ingredients

  2. Set the Instant Pot to Sauté. When it says HOT add the stew beef to the Instant Pot and brown it on all sides.

  3. After the beef is nice and brown, add 1/2 cup white wine to deglaze. Stir with a wooden spoon to get all those little bits of flavor off the bottom of the pot.

  4. Add 1 can no salt added Diced Tomatoes and 3/4 of the empty can of water.

  5. Add the Cannellini Beans (drain the liquid first)

  6. Add the Sweet potato Zoodles to the IP

  7. Stir to combine

  8. Chop and dice the veggies

  9. Add to the IP and stir.

  10. Cut potatoes (as desired) I cut them into quarters.

  11. Add to the IP

  12. Combine

  13. Add the spices

  14. Add the Soup powder.

  15. Stir it all up

  16. Let it cook in the IP for about 15 more minutes, making sure to stir well every few minutes. Then add another 1/2 cup of water and close the IP. Set to Manual for 5 minutes.

  17. Do a 10 minute NPR (Natural Pressure Release) then if needed a QR to let the rest of the steam out. Let the IP continue to keep the stew warm until you are ready to serve.

  18. OPTIONAL: Put the IP back on Sauté and add 1/4 package of Ditalini or similar small noodles and let sit in the pot for at least 15 minutes or until done. Add another 1/2 cup of water if the stew is too thick.

  19. Serve and ENJOY!

Simple Thanksgiving (or anytime) Pumpkin Pie Pudding (Pareve)

Simple Thanksgiving (or anytime) Pumpkin Pie Pudding (Pareve)

A great Fat-Free Sugar-Free Pumpkin Pie Pudding dessert or snack using only 4 ingredients!

  • 1 Can Libby's Pumpkin ((not Pumpkin Pie filling))
  • 1 package Fat-Free, Sugar-Free, Jello Brand Instant Vanilla Pudding (Kosher/Pareve)
  • 8 oz Rich's Coffee Rich ((or any other non-dairy creamer))
  • 1 Tbsp Pumpkin Pie Spice Mix (Pereg)

  1. Pour the Coffee Rich into a medium mixing bowl

  2. Add the package of Pudding mix

  3. Mix well using a silicon wire whisk (approx 2 minutes)

  4. Add Pumpkin Pies Spices and mix again

  5. Add the can of Pumpkin (use a spatula to get it all out)

  6. Continue mixing until all ingredients have blended well. Mixture should be fairly creamy but not thin.

  7. Pour into a container, cover and refrigerate for at least 2 hours before serving.

  8. Enjoy!

Elli’s GoTo Healthy & Nutritious Salad

Here’s a Step-by-Step pictorial guide to making the
BEST EVER Lunchtime or anytime Salad.

I use Bodek portion packs.
(pre-washed and pre-checked for bugs) 

Each one is 3 oz which is just perfect for me.

Now begin to add your toppings.
Of course, these are what I add,
feel free to modify to your likes!

Chickpeas

Feta Cheese

Mexicorn (reg corn works fine too!)

Hard Boiled Egg (use a slicer to make small pieces)

Croutons

Crispy Fried Onions

McCormick Fake Bacon Chips

Blueberries

Tuna (I only use 1/2 a small can)

Fat Free Salad Dressing

Shredded Cheese

Mix it all up and Ess gezunter heit!
Your very own Low-Fat Low Calorie Full Meal!

Other add-ons could be:

Kidney Beans
Diced or Sliced Onions
Diced or Sliced Red Onions
Scallions
Raisins
Dried Cranberries
Israeli Salad
Small Pretzel Pieces
Pine Nuts
Olives
Mandarin Orange slices
Almond slivers
Chopped Nuts
McCormick Salad Toppings

The options are really endless depending on your likes!

Oven Baked Italian Meatballs

Oven Baked Italian Meatballs

Serving size: Approx. 24 small Meatballs

Ingredients

  • 1.25 pounds lean ground beef
  • 1 tablespoon McCormick Salt-free garlic & herb
  • 1 teaspoon Himalayan Pink Sea Salt
  • 1/2 teaspoon Pereg ground black pepper
  • 2 teaspoons Pereg meatball spice
  • 1 teaspoon Pereg oregano
  • 2 tablespoons dried chopped chives
  • 2 ounces fresh or dried chopped onions
  • Or
  • One shallot diced

Instructions

  1. Preheat oven to 400°

  2. Prep a sheet pan with a cookie baking parchment sheet liner.

  3. Spray the liner with no stick spray.

  4. Place all ingredients in a mixing bowl.

  5. Mix thoroughly.

  6. Use a small ice cream scoop to scoop balls in your hand.

  7. Roll into a perfect ball (I run some cold water, use gloves and wet my hands every few scoops which helps form nice round meatballs).

  8. Place on sheet pan in rows.

  9. Bake for 18-22 minutes until no longer pink and internal temp reaches 161º

  10. Remove from oven.

  11. Let cool or serve immediately.

  12. Note: I place mine in a bowl lined with paper towel to drain more of the fat off.

Can be used in a variety of dishes like Minestra di Fagioli (Bean Soup) http://www.broadwaykingdom.com/bean-soup/