All posts by OmerLearning Bot

Omer Recipes 2017: Day 17 | No Boil Noodle Kugel

Today is 17 days, which is 2 weeks and 3 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Laura J..

No Boil Noodle Kugel

Ingredients

  • 1# cottage cheese
  • 1 pt sour cream
  • 3c milk
  • 1# medium or thin noodles, uncooked
  • 7 eggs
  • 1t vanilla
  • 1-2t almond extract
  • ½ stick melted butter
  • ½ c sugar
  • Cornflake crumbs for topping
  • Dark brown sugar for topping

Directions

  • Mix all ingredients
  • Pour into large pan (9 X 13 at least)
  • Sprinkle a handful of brown sugar on top or cornflakes mixed with brown sugar
  • Bake at 350o for about 1 ½ hours

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Omer Recipes 2017: Day 16 | Slow cooker beef pumpkin stew

Today is 16 days, which is 2 weeks and 2 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Marni C..

Slow cooker beef pumpkin stew

Ingredients

  • 3 pounds beef stew meat
  • 1 pint grape tomatoes, quartered
  • 32 oz pre-cut butternut squash cubes OR 1 fresh butternut squash, peeled, cubed, seeds removed
  • 1 can (15 oz) Libby’s 100% pure pumpkin
  • 1 cup red wine
  • 1/3 cup V-8 juice or tomato juice
  • 1 teaspoon agave syrup (honey or other sweetener can be substituted)
  • 3 Tablespoons Garam Masala
  • 2 Tablespoons Smoked Paprika
  • Salt to taste
  • Pepper to taste

Directions

For best results

  • Marinate meat overnight.
  • Season cubes liberally on all sides with Garam Masala & Smoked Paprika.
  • Place in ziplock bag, pour in red wine until just covered, then squeeze out all the air and seal.
  • Store in fridge overnight.
  • NOTE: Spices and red wine used here are in addition to listed ingredients.

To Cook

  • Combine wet ingredients: Tomatoes, canned pumpkin, red wine, V-8 juice, and agave syrup.
  • Mix well, then stir in 3 Tbl Garam Masala and 2 Tbl Smoked Paprika until well combined.
  • Season meat with salt & pepper.
  • Mix stew meat & butternut squash into wet ingredients.
  • Add to slow cooker, cook on LOW for 8-10 hours.

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Omer Recipes 2017: Day 15 | The Very Best Cheesecake

Today is 15 days, which is 2 weeks and 1 day of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Ed K..

The Very Best Cheesecake

Ingredients

Crust

  • 1 stick of margarine or butter
  • 20 Graham crackers
  • Make crackers into crumbs and mix with melted margarine.
  • Press into the bottom and part way up the sides of the pan.
  • Save ½ cup of crumbs to sprinkle on the cake

Filling

  • 2 lbs. Cream Cheese
  • 4 T. flour
  • 1 pt. sour cream
  • 1 tsp. Vanilla
  • 1 cup sugar
  • 1T. lemon Juice
  • 6 eggs

Directions

  • Cream the cream cheese and add sugar.
  • Add sour cream and 1 egg at a time.
  • Continue beating.
  • Add 1 tablespoon flour at a time until all is used.
  • Mixture should be light and fluffy.
  • Add the lemon juice and the vanilla.
  • Pour into the prepared pan.
  • Bake 1 hour in 325 degree oven.
  • Close oven door and do not open the door for 50 minutes!!!!
  • Remove cake and cool.
  • Carefully loosen cake from side of pan, leaving sides on until cake is very cool.
  • When Ready to serve, slice strawberries and pour melted red jam over the berries.
  • Keep in refrigerator.

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Omer Recipes 2017: Day 14 | Pajama Havdalah Pumpkin Bars

Today is 14 days, which is 2 weeks of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Laura N..

Pajama Havdalah Pumpkin Bars

Ingredients

Bars

  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15 -ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Icing

  • 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Bars:

Directions

Make the Bars

  • Preheat the oven to 350 degrees F.
  • Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
  • Stir together the flour, baking powder, cinnamon, salt and baking soda.
  • Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  • Spread the batter into a greased 13 by 10-inch baking pan.
  • Bake for 30 minutes.
  • Let cool completely before frosting.
  • Cut into bars.

Make The Icing

  • Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
  • Add the sugar and mix at low speed until combined.
  • Stir in the vanilla and mix again.
  • Spread on cooled pumpkin bars.
We made these as mini-muffins and they were terrific. Just reduce the cooking time accordingly.

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Omer Recipes 2017: Day 13 | Savory Latke Waffles

Today is 13 days, which is 1 week and 6 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Leslee F..

Savory Latke Waffles

Ingredients

  • 3 large russet potatoes, peeled
  • 1 small zucchini
  • 2 small onion, thinly sliced
  • 2 large eggs
  • 4 – 6 tbsp matzo meal (or, if you need it gluten free, tapioca starch)
  • 1/2 teaspoon salt
  • freshly ground black pepper

Directions

  • Preheat waffle iron.
  • Grate potatoes and zucchini.
  • Transfer to a colander lined with a clean dishtowel (cheesecloth also works) and gather the edges of the towel over the veggies.
  • Squeeze as much water as you can from the veggies–if you think you’re done, squeeze at least twice more.
  • Transfer the veggies to a big bowl, mix in the sliced onion, eggs, matzo meal, and seasonings. (I like to add a little garlic powder, b/c I love garlic.)
  • Spray the waffle iron generously with nonstick cooking spray, spoon batter into waffle iron–basically enough that that it fits in the grooves and lies flat when evenly spread–and cook for about 12 – 15 minutes until browned and crisp.
  • You can keep them heated on 200 degrees in the oven or serve them immediately.
  • They also keep well refrigerated.

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Omer Recipes 2017: Day 12 | Turkey Chili

Today is 12 days, which is 1 week and 5 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Whitney W..

Turkey Chili

Ingredients

  • 4 chopped onions
  • 40 oz. of chopped turkey (ideally 93% fat free)
  • 1 lbs bag of dried kidney beans
  • 4 bell peppers sliced into small pieces
  • 1 lb bag of baby carrots chopped into small pieces
  • 2 28 oz cans of diced tomatoes
  • 1 28 oz can of crushed tomatoes
  • 3/4 cup of chili powder
  • red pepper flakes
  • 2 table spoons of spicy mustard

Directions

  • Boil/simmer the beans for 45 minutes or so until soft.
  • Saute chopped onions in a large pot until they start to become transparent, then add turkey, chopped carrots, and chopped peppers.
  • Saute until turkey is fully cooked.
  • Then add the diced and crushed tomatoes, and the beans.
  • Stir in mustard and spices and bring to a boil.
  • Turn down heat and simmer for 1 hour.
  • Additional seasoning to taste, if desired.

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Omer Recipes 2017: Day 11 | Apricot Noodle Kugel

Today is 11 days, which is 1 week and 4 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Laura N..

Apricot Noodle Kugel

Ingredients

Kugel

  • 10-ounce package medium noodles (cooked)
  • 3/4 stick butter (melted)
  • 3-ounce package cream cheese (softened)
  • 1/2 cup sugar
  • 3 eggs
  • 1 cup milk
  • 1 cup apricot nectar

Topping

  • 2 cups corn flakes (crushed)
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 stick butter (melted)

Directions

  • Preheat oven to 350 degrees.
  • Combine noodles with 3/4 stick melted butter.
  • Cream the cream cheese with 1/2 cup sugar in a mixer.
  • Add eggs.
  • Add milk gradually, then apricot nectar and beat until well mixed.
  • Pour over noodles.
  • Place in a 9 x 13 baking dish.
  • Mix cornflakes with sugar, cinnamon and butter and sprinkle over the top.
  • Bake uncovered for 45 minutes to an hour.
  • Take out, cover, and let sit for 20 minutes.

Missed a recipe? Find them all here.

Omer Recipes 2017: Day 10 | Mexican Lasagna

Today is 10 days, which is 1 week and 3 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Sylvia G..

Mexican Lasagna

Ingredients

For the Enchilada sauce

  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 teaspoons oil
  • 1 tsp. oregano
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1 cup tomato sauce

For the Lasagna

  • 1 med. onion, chopped
  • 1 tsp. oil
  • 16 oz. can tomatoes
  • 2 15 oz. cans kidney or pinto beans, drained
  • 1 tsps chili powder, or more to taste
  • 1 tsp.cumin or more to taste
  • 1 cup part-skim ricotta cheese
  • 3/4 cup Monterey Jack cheese, grated
  • 4 oz. can chopped green chilies
  • 3 tbsps. chopped. minced coriander (optional)
  • 9 corn tortillas

Directions

The Enchilada Sauce

  • Saute the garlic and the onion in the oil.
  • Add the remaining ingredients and simmer over low heat as you prepare the lasagna.

The Lasagna

  • Saute onion in the oil in a saucepan until tender.
  • Drain tomatoes, reserving 1/4 cup liquid.
  • Chop tomatoes roughly.
  • Stir in tomatoes and reserved liquid, beans, 1/4 cup enchilada sauce, chili powder and cumin in with the onion.
  • Set aside, Mix ricotta cheese with 1/4 cup of the Monterey Jack, chilies and coriander.
  • Put 1/3 of the enchilada sauce in the bottom of a9-inchsquare pan.
  • Place 1 whole tortilla in the center and quarter two others, placing the in the corners, and along the sides.
  • Cover with another 1/3 of enchilada sauce, top with all the ricotta mixture, the remaining three tortillas, the remaining enchilada sauce and the rest of the bean mixture.
  • Sprinkle with remaining Monterey Jack cheese.
  • Cook 30 minutes at 375 degree.
  • Serve hot
Note: I’ve made this several times using a variety of other vegetables, and it’s always been excellent.

Missed a recipe? Find them all here.

Omer Recipes 2017: Day 9 | Creamy Broccoli and Red Pepper Macaroni

Today is 9 days, which is 1 week and 2 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by John F..

Creamy Broccoli and Red Pepper Macaroni

Ingredients

Sauce

  • 1 cup cashews
  • 1 T fresh lemon juice
  • 3/4 C water
  • 1 T nutritional yeast
  • 1 clove garlic
  • 3/4 t pink Himalayan or Celtic sea salt

Remaining Ingredients

  • 2 C macaroni noodles (can be gluten-free)
  • 1-3 T water or vegetable stock, divided
  • 1 red pepper, ribs removed, seeded and diced
  • 1 C broccoli florets
  • Pinch of smoked sea salt
  • Freshly ground pepper to taste

Directions

  • Soak cashews in a bowl of water for 4-6 hours. Rinse well.
  • Bring a large pot of water to a boil. Add the macaroni and cook according to manufacturer’s instructions.
  • Blend together all sauce ingredients until smooth and creamy and set aside.
  • While macaroni cooks, place 1 T water or vegetable stock in a skillet heated to medium, and add diced pepper. Stir often for 7 minutes.
  • Add broccoli and remaining water or vegetable stock to skillet, stir, cover, and steam for 3-5 minutes. Remove from heat.
  • Rinse cooked macaroni. Then in a large pot, mix together macaroni, veggies, and sauce over medium heat. Season with more salt to taste, if necessary, and add freshly ground pepper.
  • Enjoy warm.

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Omer Recipes 2017: Day 8 | Vegetable Enchiladas

Today is 8 days, which is 1 week and 1 day of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Paul A..

Vegetable Enchiladas

Ingredients

  • 2 T olive oil
  • 1 Medium onion, diced
  • 2 medium zucchinis, quartered lengthwise and thinly sliced
  • 1 t dried oregano
  • 1 4 oz can chopped green chilies, drained
  • 1 can kidney beans, rinsed and drained
  • salt to taste
  • freshly ground pepper

SAUCE

  • 1 28 oz can tomato puree
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped cilantro
  • 1 large garlic clove
  • 1/4 t salt
  • freshly ground pepper to taste
  • 8 8-inch flour tortillas
  • 2 cups grated Monterey Jack cheese

Directions

  • Heat oil in large skillet. Add onion and sautee 5 minutes. Stir in zucchini and oregano and cook until tender but not mushy – about 7 minutes. Remove pan from heat and stir in chilies, beans, salt and pepper. Let cool.
  • Preheat oven to 350. To make sauce, combine tomato puree, cream, cilantro, garlic, salt, pepper.
  • To assemble enchiladas, pur a layer of sauce on bottom of 2 large casseroles (so as not to crowd the enchiladas). Spoon one eighth of the bean mixture along the center of a tortilla, sprinkle on 2 tablespoons of cheese. Roll it up and apace seam side down in the dish. Repeat with remaining tortillas. Don’t worry of tortilla breaks a bit or if some spilling falls out. It’s all good 🙂
  • Spoon remaining sauce over all of the enchiladas, and sprinkle some of the remaining 1 cup of the cheese on each enchilada. (The enchiladas may be prepared to this point up to 2 hours in advance, refrigerated, and returned to room temperature before baking).
  • Bake 25 minutes or until hot and bubbly. Let sit 5 minutes before serving.

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