Shamayim Challenge Recipes

Shamayim Challenge Recipes

Hanukkah — Delicious Oven-Baked Potato Latkes, Homemade Fruit Sauce, and Fried Artichokes

Oven-Baked Potato Latkes

    INGREDIENTS

    • 4 large Russet potatoes (alternatively, you may also use frozen pre-grated potatoes)
    • 1/2 teaspoon minced onion
    • 1/4 – 1/2 cup matzo meal
    • *2 tablespoons ground flax meal, combined with 6 tablespoons water (mix in a small bowl and set in fridge for 10 mins at start of recipe)
    • 1/2 teaspoon salt

    SUPPLIES NEEDED:

    • Grater or food processor
    • Large bowl
    • Sheet pan
    • Parchment paper
    1

    Homemade Fruit Sauce

      INGREDIENTS

      • 2 apples, washed
      • 5 strawberries (optional)
      • 1 – 2 tablespoons maple syrup
      • 1 teaspoon cinnamon
      • 1/4 teaspoon salt

      SUPPLIES NEEDED:

      • 1 large microwave safe bowl
      • Plastic wrap
      • Cutting board
      • 1 knife (kid-safe)
      • Microwave
      1

      'Uptown' Carciofi-Alla-Giudia (Artichokes, Jewish Style)

        INGREDIENTS

        • 2  14 ounce cans of whole artichoke hearts
        • 1 cup flour
        • 1 cup beer
        • Sea salt
        • Freshly cracked black pepper
        • 1 bottle canola oil
        • 1 large carrot (we will use in the oil to prevent scorching)

        Dipping Sauce:

        • 4 ripe avocados
        • 2 lemons or 3 limes
        • 2 cloves of garlic (can substitute garlic powder)
        • 2 scallions

        SUPPLIES NEEDED:

        • 1 heavy-bottomed pan
        • 1 slotted spoon
        • Bowls/spoons to serve
        • Lots of napkins!
        1

        Very interesting history behind this recipe!

        Fall Harvest — Autumn Harvest Salad Bowl and Spiced Cider

        Autumn Harvest Salad Bowl

          INGREDIENTS

          • 1 bunch kale
          • 1 lemon, halved
          • 1 can chickpeas or kidney beans, rinsed and drained
          • 1 bag shredded carrots
          • 1/4 cup pumpkin seeds
          • 1 tablespoon sesame seeds
          • 1 avocado
          • 1/4 red onion
          • 1 cup cooked brown rice or quinoa

          Dressing:

          • 3 tablespoons olive oil
          • 2 tablespoons apple cider vinegar
          • 1 1/2 tablespoons nutritional yeast (optional)
          • 1 teaspoon soy sauce, tamari or coconut aminos
          • 1/2 – 1 teaspoon garlic powder (or 1 clove garlic)

          SUPPLIES NEEDED:

          • Cutting board
          • Knife
          • Large bowl
          • Smaller bowls for serving
          • Forks
          • Kitchen towel
          • Napkins
          • Measuring cup
          • Measuring spoons
          • Fork or whisk
          1

          Spiced Cider

            INGREDIENTS

            • 1 quart apple cider or apple juice
            • 1 orange
            • 2 cinnamon sticks
            • 1/4 teaspoon nutmeg
            1

            Dessert

            Apple Pie Breakfast “Betty”

              INGREDIENTS

              • 2 cups rolled oats
              • 1/2 cup brown, coconut, maple or turbinado sugar
              • 1 teaspoon cinnamon
              • 1/2 teaspoon cardamom (optional)
              • 1/4 teaspoon nutmeg
              • 1/4 teaspoon sea salt
              • 1 tablespoon neutral oil (avocado, canola, grapeseed, etc.)
              • 1 large apple, washed (we will cut into smaller pieces and add to recipe together)
              • 1 1/2 teaspoons vanilla extract
              • 1/2 teaspoon almond extract
              • 2 cups unsweetened plant-based milk

              SUPPLIES NEEDED:

              • Large bowl
              • Mixing spoons
              • 9”x9” pan
              • Spray oil
              • Measuring spoons
              • Aluminum foil
              1

              No Bake Pumpkin Dessert

                INGREDIENTS

                • 9 whole Graham Crackers
                • 2 tablespoons brown sugar or coconut sugar
                • 4 tablespoons neutral, flavorless oil
                • 1 box *instant* vanilla pudding mix (pareve, non-dairy)
                • 2 cans full fat coconut milk (we will use the liquid for the dessert and the cream on top of cans for the topping)
                • 1 cup pumpkin puree
                • 1 teaspoon pumpkin pie spice
                • Coconut cream (from the top of the coconut cream, as described above)
                • 1 – 2 tablespoons maple syrup

                SUPPLIES NEEDED:

                • 9”x9” pan
                • Gallon-sized ziplock bag
                • Spray oil
                • Large mixing bowl
                • Mixing spoon/spatula
                • Fridge
                1

                Plant Based Ice Cream

                  INGREDIENTS

                  • 3 bananas peeled, chopped, and frozen
                  • 1 16 oz bag frozen fruit
                  • 4 pitted dates (optional)
                  • 1/2 cup cashews (soaked and drained) optional
                  • 1 cup plant-based milk

                  SUPPLIES NEEDED:

                  • Food processor or blender
                  1

                  Sheva Minim Fruit Salad

                    INGREDIENTS

                    • 2 bananas
                    • 1 pear
                    • 1 bunch of grapes
                    • 1 kiwi
                    • 1 pomegranate
                    • 5 figs
                    • 5 dates
                    • 5 strawberries
                    • 10 blackberries
                    • 1/4 cup dried cherries
                    • 1/4 cup dried pineapple
                    • 1/4 silan (date syrup)
                    • 1/4 cup agave nectar
                    • 1 lime
                    • 1 lemon
                    • 1 sprig of mint

                    SUPPLIES NEEDED:

                    • 1 cutting board
                    • 1 knife
                    • 1 large bowl
                    • Smaller bowls for serving and spoons
                    1

                    Blueberry Compote

                      INGREDIENTS

                      • 1 bag frozen blueberries
                      • 2 tablespoon maple syrup
                      • 1 teaspoon vanilla extract
                      • 1/4 teaspoon ground cardamom
                      • 1/4 teaspoon kosher salt
                      • 2 teaspoon cornstarch

                      SUPPLIES NEEDED:

                      • A stove will be needed for this recipe
                      1

                      For more information and questions about the curriculum and recipes, please contact Cyndi Rand, Jewish educator and creator of Bubbie’s Kitchen, at crand@ywashhts.org.