couponing in the holy land

Frugal food shopping for the Anglo Israeli

Archive for the category “Recipes”

What’s in my freezer? Curried beef boreka

We try and limit the amount of puff pastry dough we use because we watch our cholesterol, but this recipe is so nice and easy it is hard to resist.  If you don’t like curry (our kids DO eat it), you can mix the ground beef with taco seasoning or pasta sauce.

Curried Meat Filling


1/2 kg chopped meat

2 medium onions, chopped

1 large clove of garlic, minced (I use Dorot)

1 100-gram package of tomato paste (resek agvaniot)

olive oil

2-3 tablespoons curry powder (according to taste)

1 tablespoon paprika

1/4 teaspoon crushed red pepper

dash of cinnamon

1 large tablespoon beef soup mix (or any other flavor you have) dissolved in a small amount of water


Saute onions and garlic in 3 tablespoons of olive oil until golden brown.  Add meat and brown well breaking it while stirring.  In a separate saucepan heat 1 tablespoon olive oil and stir in curry powder, paprika, crushed red pepper, cinnamon, and tomato paste.  Cook on low flame for 1 minute, stirring well.  When meat is browned, add curry mixture to meat (drain the fat off beforehand).  Add soup mix.  Simmer on low flame for 15 minutes, stirring occasionally.

Open the puff pastry dough and lay it out on the counter.  Cut into half vertically (along the short side) and put one half aside.   Put half of the meat mixture along one of the short edges but do not go all the way to the edge of the dough.  Roll along the short edge until completely rolled up.  Seal off the edges.  Place it seam-side down on a tray with baking paper.  Repeat with the other roll and baste both borekas with egg and sesame seeds.  Bake them for 30-40 minutes at 200C.

When cool, wrap in foil and freeze.  Defrost 24 hours before using.

Tip: slice before reheating- it is much easier to control.

Source for meat filling- a package of Phyllo dough

What’s in my freezer? TNT Roast Brazilian Chicken

Don’t be intimidated by the ingredients.  I made this for someone  who son never eats chicken.  She called me in a panic later on for the recipe because it was the first time her preschool child would eat chicken.

Chicken marinade for 4 pieces of chicken (best with pergiot):

1 tablespoon balsamic vinegar

1 tablespoon olive oil

2 cloves garlic, pressed (I use frozen Dorot garlic)

1 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon cumin

salt and pepper to taste (I never use salt on kosher chicken)

Put the marinade in a zipper bag with the uncooked chicken.  Freeze.

Defrost in the refrigerator 24 hours before cooking- in the oven at 180 for 60 minutes or on the grill, depending on the chicken you use.

Source: Saving Dinner the Low Carb Way

TNT Freezer recipes- Smooth Potato Kugel

Smooth Potato Kugel
Source: Kosher Palette
6 potatoes, peeled and cut into pieces
1 onion, quartered
1 dry or frozen stale challah roll or bread
3 large eggs
1/2 cup oil
1 tablespoon baking powder
1/2 tablespoon salt
1/2 teaspoon pepper
1. Preheat oven to 190C.

2. Combine potatoes, onion, roll, and eggs in the container of a food processor fitted with a knife blade. Process until smooth. (Process in batches if necessary).

3. Combine potato mixture, oil, salt, baking powder, and pepper in a large bowl.

4. Pour into a greased 9×9 inch baking dish.

5. Bake, uncovered, for 75 minutes or until golden brown.

TNT Freezer Recipes- Ultimate Chocolate Cake

As promised in a previous post, here is the first of my TNT (Tried and True) Freezer recipes.  I am happy to post yours as well!
Ultimate Chocolate Cake
Source: Kosher Palette
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup soy milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs, lightly beaten
1 cup boiling water
1. Preheat oven to 170C. Grease and flour the pan of your choice: one 13- x 9-inch pan, two 8-inch round or square pans, or a Bundt pan (or cupcakes).2. Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a large mixing bowl, stirring until well blended.3. Add milk, oil, vanilla, and eggs; beat at medium speed with an electric mixer for 2 minutes, occasionally scraping down the sides of the bowl.

4. Fold in boiling water with a spoon or rubber spatula. Pour into prepared pan(s).

5. Bake for 25 to 50 minutes or until toothpick inserted in the center comes out clean. (The more shallow the baking pan, the less time it will take to bake.)

Rosh Hashana is coming!

Yes it is July and everyone is busy keeping cool and finding activities for the kids now that camps are winding down.

However, if you haven’t looked at the 2013-4 school year yet, now is definitely the time:

Here is a simplified version:

So to summarize, school starts August 27.  Rosh Hashana/Shabbat is three days, and the kids are off from school July 13-28 for Yom Kippur-Sukkot vacation.  That is a lot of meals to prepare and a lot of time home with the kids.

What does this mean?  It means that we need to start preparing now!

I know that it is a hard time to start thinking about shelling out money, what with camp, school books, etc., but it won’t get any easier if you buy it all at once in September.

Some things you shouldn’t buy now, like gefilte fish- that is always a loss leader.   Other things you can stock up on.   For example, Shufersal has a sale on honey right now.  By the way, you know you should only by honey that has a “Tav Teken” on it- that means it meets the Israeli Standards Institute’s requirements for pure honey (see previous post).  You can see an example here:

But I digress.

Now is the time to start stocking up, thinking about your guest list and cooking for the freezer.    The kids are home- why not schedule fun cooking days with them?  Here is a list of TNT foods that you and your kids can make together and freeze for the holidays:

  1. Cookies– you can freeze dough or baked cookies.  Make a batch of sugar cookies and let the kids “paint” them with a mixture of powdered sugar, food coloring, water, and vanilla extract.
  2. Cakes– there are lots of simple cake recipes- buy smaller “English cake” trays and have each kids make their own.  Don’t forget trifles for those not-so-perfect cakes!
  3. Challah– kids love rolling and shaping challah- why not have rolls instead of large challahs?  I know we always end up with lots of challah slices and nothing to do with them them.  Having lots of smaller challahs gives you enough for each bracha without a lot of waste.
  4. Chicken– you know the prices go up before the holidays, so get what you can now and freeze it.  Put the raw chicken in a marinade and then freeze it- it will make the chicken softer and more flavorful.  Or you can purchase Of Oz chicken which comes in thick vacuum packages which are great for freezing.
  5. Meatballs– spice them up and freeze them as individuals on a tray, then package them in bags, or cook them before freezing them.  This is not a job for the kids, though.
  6. Potato kugel– if you don’t have a “freezerable” recipe, I will post one.
  7. Soup– it is never a bad time to make chicken soup.
  8. Meat boreka– brown ground beef, add spices/sauce, put it on a sheet of puff pastry dough and roll it up.  I cook this before I freeze it.  It is best sliced cold, before it goes on the plata.

What else in going in your freezer now?  Let me know!

Although I specifically did not make this a recipe site, I will make a new category with my TNT easy freezer recipes.  I would be happy to post yours as well.

Time to get back to the kitchen…

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