Pareve Mushroom Quiche

Ingredients:


2 Baskets of Mushroom ( I used Baby Bella and Regular) Sliced
3 Large Onions Chopped
2 Green Onions Chopped
3/4 Cup of Oil
1/4 Cup of Water
3 Eggs
1 1/2 Cups Self Rising Flour
2 Full Tbsp of Onion Flavored Soup Powder
Salt and Pepper


Instructions:


1. Saute Onions in a little bit of olive oil until transparent.
2. Add all ingredients ending with the flour.
3. Mix Adjust Salt
4. Preheat oven to 350 F
5. Bake for 50 min or until golden brown

Chicken with Peas, Onions and Fennel

Ingredients:


1 Large bag of peas
8 Chicken Drumstick
Fennel
Onion
Salt & Pepper
Chicken Bouillon


Instructions:


1. Saute onions in olive oil.
2. Add Fennel
3. Add Chicken and brown for about 5 minutes.
4. Add peas and spices.
5. Add water until ingredients are almost covered.
6. Cook on Med to High until water reduces.
7. Adjust flavor

Broiled Eggplant Salad with Vegetables

Ingredients :


1 Eggplant
Small Tomato
1 Green Pepper
2 Green Onions
Lil chopped parsley
Lemon
Salt & Pepper


Instructions:


1. Broil eggplant and remove meat.
2. Dice Pepper, Tomato, and Onion.
3. Add all ingredients and adjust flavor.

Tripoli Beef Patties With Peas, Potatoes and Swiss Chard

Recipe: Big Jack

Ingredients:

2 Packs of swiss chard

Oil

1.1 Lb of ground beef

6 Eggs

1/2 Pack of Parsley

2 Pieces of bread Soaked

3 Large onion

Bread Crumbs

Flour

1 can tomato paste

10 pieces of garlic chopped

3 Potatoes peeled and cut into medium squares

1 bag of frozen peas

Pilpel Tzume ( You can find in Middle Eastern Stores, you can replace with spicy paprika)

Cinnamon

Cumin

Salt

Pepper

Instructions: There are 3 parts to making this dish.

Part 1: Cooking the Swiss Chard ( You can pre make this the night before)

1. Wash the Swiss Chard thoroughly.

2. Remove the white part.

3. Bring water to a boil and cook the swiss chard.

4. Once chard looks fully cooked and steamed remove and strain.

5. Dry and cut medium pieces.

6. Heat a half a cup of oil in pan, cook the swiss chard with a little bit of salt till it completely shrinks and your  oil starts to have a green tint.

7. Remove from heat and let cool completely

Part 2: Making & Frying the Patties

1. Place in the food processor the parsley, 1 onion, soaked bread, 2 eggs, salt , pepper, 1/4  teaspoon of cinnamon.

2. In a large bowl mix meat with the mixture from the food processor and mix.

3. The mixture is going to be still a little watery so add bread crumbs until it doesn't have that watery texture.

4. Make meat balls 

5.  Get to bowls. In the first put flour. In the second , mix 4 eggs with the tomato paste, salt and pepper and mix.

6. While you are preparing your meat balls heat oil in pan for deep frying.

7. Once Oil is ready. Take each meat ball dip in flour then in egg mixture and fry. Repeat till you have fried all the meat balls. 

8. Place on paper towel so it can soak all of the oil.

Part 3: Completing the Dish

1. In a large pot heat oil (not to much)

2. Slice 2 onions. Add to oil until transparent.

3. Add Swiss Chard Mixture, Garlic, Pilpel Tzume or hot paprika, Salt, Pepper, 1 Tbsp Cumin, Pinch of cinnamon and oil if needed.  Mix throughly.

4. Add Peas and potatoes and mix.

5. Add boiling water until it covers the contents in the pot.

6. Once it is all boiling add the meat balls, lower the stove to med/low and cook for another 1 1/2 to 2 hours. 

Fried Eggplant Salad in Harissa Sauce

Ingredients:
2 Eggplants
1 Egg
2 Tbsp Harissa
5 Garlic Chopped
Fresh squeezed lemon
1/4 Cilantro chopped
3 Tbsp vinegar
2 Tbsp olive oil
1 tsp paprika
Salt and Pepper to taste
Oil for frying


Instructions:
1. Cut eggplants in to thin circles.
2. Salt eggplants and place in a strainer for 30 min.
3. In a bowl scramble 1 egg. Add eggplant.
4. Deep Fry eggplant.
5. Mix all ingredients in a bowl. Add fried eggplant and serve.

Fried Zucchini and Eggplant Spicy Salad

Recipe: Big Jack

Ingredients:
2 Zucchini
1 Eggplant
3-4 Spicy Peppers
5-6 Garlic
Lemon Juice
Salt to Taste
Oil For Frying


Instructions:
1. Cut Eggplant into medium squares.
2. Pour salt on eggplant and put in strainer for 30 min.
3. Heat oil and deep fry eggplant.
4. In separate pan fry zucchini  until translucent.
5. Put Peppers in food processor and chop.
6. Add lemon juice and salt to crush peppers. Adjusting salt and lemon according to taste.
7. In a bowl put Zucchini and eggplant, add spicy pepper sauce and serve.

Babaganoush

Ingredients:
2 Eggplants
2 Tbsp Mayonnaise
2-3 Crushed Garlic
Salt to taste


Instructions:
1. Broil Eggplants.  Let cool and remove skin.
2. With a knife chop eggplants so does not stay stringy.
3. Add Ingredients and adjust to taste.
4. Refrigerate before serving


Enjoy!