Sarah's FANTASTIC Challah recipe

Okay. . . so its more like a Challah cake, but OMG! So good:) I met Sarah while we were living in Texas. We shared several Shabbat dinners with their family, and for some time, they were our Jewish connection away from home. We always looooved her challah, and one Friday morning, she had me come over and learn with her. All the while, her 4 (i think 4. . .they have more now) kiddos ran around happily enjoying the smells of a yummy dinner that night.

This recipe is HUGE, but the dough freezes well, and if you only make it for your family, it can last 5 weeks or so. . . . if you share (:)) then less time. . .

1/2 cup warm water
4 packets active dry yeast
1 tbsp sugar
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7 eggs (really 8 because one is needed to paint the braided challah with for that golden shiny look, set this one aside)
2 cups sugar
1.5 cups vegetable oil
7 teaspoons salt
4 cups boiling water
1 5 lb bag of flour (i've used wheat flour and its fine)


Place warm water, yeast and sugar (only 1 tbsp) in a separate bowl. leave to rise.

In a large bowl, put in:
7 eggs
sugar (2 cups)
oil
salt
4 cups boiling water
Mix (i use my hands:)

add risen yeast mixture

then add :
flour
knead very well

leave to rise about 3 hours

*keep 1/2 cup of flour for the balling process

ball up some dough, and make 3 (or more) dough ropes for braiding

'paint' with beaten egg

leave to rise 30 minutes

bake at 350 for 30 minutes

enjoy!!!!

Gali's Beans and Yellow Rice

A mama friend of mine shared the following with our mama;s group. Ive made it a couple times already and its been a HIT with my boys!

Prepare Zatarans Yellow Rice as the box instructs.
5 minutes before its done, add:
4 spoonfuls of diced or crushed tomatoes
**I added:
a can of black beans
and steamed peas from the freezer (the birds eye steam in the bag kind)

This makes a lot of food, especially toddler sized portions, and keeps well in the fridge for a few days. This may become something I make almost weekly and keep on hand for easy meals for the kids!!

Danah's Turkey Meatloaf

This recipe is super yummy. Ive had it twice before, and we all enjoy it! I finally asked for the recipe and here it is:

2 lbs. ground turkey ( any combo, turkey breast or reg. ground (more flavorful)
2 medium stalks celery, chopped fine
1 small onion, chopped fine
1 clove garlic, chopped fine
3/4 c. whole wheat breadcrumbs ( or regular, just not as healthy)
1/3 c. fat-free milk ( or regular, just not as healthy), or you can use chicken broth
1 TBSP. Worcestershire sauce
1/4 cup ketchup
1 egg white
1 egg (lightly beaten)
1 TBSP. olive oil ( any healthy oil to cook celery and onion in)
1/2 tsp. salt
1/2 tsp. pepper
BBQ sauce of your choice for the top.

Preheat oven to 375. Heat oil in a skillet over medium heat.Add onion and celery. after 3 minutes add garlic. Cook for 5 more minutes until everything gets soft.Stir frequently to avoid browning. Let cool before adding to turkey loaf.

In a separate bowl, add turkey, breadcrumbs, egg,egg white, Worcestershire, salt, pepper, ketchup,milk, and COOLED celery,onion and garlic mixture.Mix well, do not over mix.Mixture will be moist.

Cover a baking sheet with aluminum foil, and spray it with PAM. Form the turkey mixture into a loaf. Pour BBQ sauce on top. Bake for 1 hour, or until the center temperature reads 165 degrees. Let meat stand 10 minutes before slicing