I love making lasagna for company. It’s not so easy, but it’s something that can be made ahead of time, making the day-of much easier to handle. This lasagna is a little different and “dressier” than the classic cheese-and-tomato-sauce or meat-and-tomato-sauce kind. Plus, it is a nice filling main dish! We all really enjoyed it, and I’m glad I made the entire box of lasagna noodles and made a little extra of this for the freezer. That’s right, lasagna is a great freezer food!I made this over the course of two days. The first morning, I washed, peeled, de-stemmed, sliced, and sauteed the mushrooms. I refrigerated them and waited until nighttime when Richie was sleeping to do the rest. That night, I made the bechamel and assembled the lasagna. I put it in the fridge. I took it out a few hours before dinner the next night, baked it for the regular amount of time, and voila, a no-fuss main dish for my dinner party.

Does anyone else peel their mushrooms? I don’t know why I do it, and I guess I don’t have to clean them if I do. I actually find it kind of fun to do, so maybe that’s why whenever I cook mushrooms I sit there peeling off the outer layer. Any thoughts on this?

Mushroom Lasagna, adapted from Ina Garten

Serves 6

Ingredients:

• Kosher salt
• Olive oil
• 12 lasagna noodles (3/4 pound)
• 4 cups whole milk
• 1 stock unsalted butter
• 1/2 cup all purpose flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground nutmeg
• 1 1/2 pounds mushrooms (I used plain old white buttons)
• 1 cup shredded muenster cheese

Directions:

1. Preheat the oven to 375 degrees

2. Bring a large pot of water to a boil. Add lasagna noodles and cook according to package directions. Drain and lay each noodle out on a piece of wax paper so they don’t stick together.

3. Make the bechamel: Heat the milk either in a small pot or in the microwave.

4. Melt the stick of butter in a large saucepan over low heat. Add the flour and stir constantly with a wooden spoon for one minute.

5. Pour the milk into the butter-flour mixture all at once and stir until combined.

6. Add 1 tablespoon salt, the pepper, and nutmeg. Cook over medium-low heat, stirring with a wooden spoon and then a whisk until thickened. Set aside.

7. Separate the mushrooms from the stems and discard the stems (or save them for mushroom broth!). Slice the caps into 1/4 inch thick slices.

8. Cook the mushrooms: Heat 2 tablespoons of olive oil in a large saute pan. All half the mushrooms and sprinkle with salt. Cook over medium heat for about 5 minutes, until the mushrooms are tender and release some juices. Repeat with the remaining mushrooms.

9. (This is a step I didn’t do, and resulted in a watery lasagna, nothing like Ina’s picture: drain the mushrooms!)

10. Assemble the lasagna: Spread some sauce on the bottom of an 8x12x2 baking dish. Arrange a layer of noodles on top (3) then sauce, mushrooms, and cheese. Repeat two more times. Top with a final later of noodles and the sauce, and sprinkle with the remaining cheese.

11. Bake the lasagna for 45 minutes, until the top is browned and the sauce is bubbly and hot.

12. Allow to sit for 15 minutes before serving.

Mushroom Lasagna is a post from: The Kosher Foodies

I never realized how much I like split pea soup. And not just because it’s the easiest soup to make. Ever. Seriously. The. Easiest. Soup. Ever. Chopped onions optional. I really don’t even think I need to give you a recipe for this, because once you’ll read it, you’ll probably say, “That’s it?!” But when you make it, you might want to eat this soup a few times a week. Or not, but if you’re like me you’ll like the deliciousness paired with the yumminess, you’ll probably make it pretty often. Or, if you’re not like me and have endless time to cook dinner, you can try this soup anyway. Unless you don’t like soup. But who doesn’t like soup? Okay, fine. So that picture isn’t so appetizing looking. How can you make a green pile of mush look appetizing? Do you have a better picture of split pea soup? I should just take a picture of it every time I make it. Which is often. Because, you know, that screaming baby makes complicated meals a little more difficult.

So it has to simmer for a little while, but it’s still super easy. And if you have 45 minutes to just sit and wait for dinner to happen, or put the baby to sleep, you can make this. Mmmm…

Split Pea Soup:

Serves 2 (and can be multiplied to serve WAY more)

Ingredients:

• 1 onion, chopped
• 1 cup split green peas, washed and picked over
• 3 cups chicken stock or veggie broth or water
• Salt and pepper

Directions:

1. Saute the onions in a pot over medium heat, until translucent.

2. Raise heat to medium-high and put the split peas and stock and bring to a boil.

3. Turn to low, cover partially, and cook until the peas are soft, about 45 minutes

4. Blend with an immersion blender.

5. Serve it with grated cheese, croutons, toasted pine nuts, whatever you please…

Split Pea Soup is a post from: The Kosher Foodies

Everybody loves the Chef at Home (aka Magen David) cookbook. It has bright colors, pretty pictures, and no capitals in the titles! Okay, that’s not why they like it. They like the easy to follow recipes and everyday dishes. I’ve made quite a few recipes from there, but haven’t blogged about them (sorry!). So I decided to make something awesome from there on my day off and share it with you. Now I know we’ve posted quite a few veggie burger recipes lately (fine, two. But that’s a lot!), but I like to make healthy dishes that I can freeze and just heat up when I need a quick lunch, dinner or even snack. And I’m trying to stay away from processed foods, so Morningstar items only a last resort.

I kinda made my job harder by actually chopping all the veggies. I chopped everything into TINY pieces. You probably don’t have to make them that small. Or you can use the food processor and pulse them. I just wanted to incorporate all the flavors and to make sure the burgers really stick together. I hate it when veggie burgers fall apart, don’t you?

Lentil and Brown Rice Burgers, adapted from Chef at Home
Makes about 20 burgers

Ingredients:

• 1 cup brown lentils
• 1 cup brown rice
• 5 1/2 cups water
• 2 medium onions (I used spanish), finely chopped
• 7 cloves garlic, minced or smashed
• 7 tablespoons olive oil, divided
• 2 celery stalks, chopped
• 4 carrots, chopped
• 8 ounces mushrooms (I used button), chopped
• 4 tablespoons brown bread crumbs
• 4 tablespoons whole wheat pastry flour
• 2 teaspoon salt
• 2 teaspoons cumin
• 1/2 teaspoon black pepper
• 2 whole eggs
• 4 egg whites
• Oil or nonstick spray for the baking tray

Directions:

1. In a pot over medium heat, add the water, rice, and lentils. Cook for 30 minutes, until the water is absorbed. Transfer to a large bowl to cool.

2. Saute the onions and garlic in 4 tablespoons of the oil until slightly browned, about 10 minutes. Set aside in medium bowl.

3. Saute the celery and carrots in 2 tablespoons of the oil until softened, about 15 minutes. Set aside with the onions.

4. Saute the mushrooms in the remaining tablespoon of the oil until the water is all absorbed, about 7 minutes. Set aside with the rest of the vegetables.

5. Combine the rice, lentils, and vegetables in the large bowl and mix well.

6. Add the bread crumbs, flour, salt, pepper, and cumin to the mixture. Stir to combine.

7. Add the eggs and egg whites and mix again.

8. Refrigerate the mixture for about 30 minutes, covered.

9. Preheat the oven to 350 degrees.

10. Using a 1/2 cup measure, scoop out mixture and with slightly wet hands, form patties and place them onto a greased baking sheet (if freezing, place them on wax paper).

11. Bake uncovered for about 20 minutes, then flip over and bake another 20 minutes, until golden brown.

12. Serve on a bun with your favorite toppings/extras and enjoy!

Lentil and Brown Rice Burgers is a post from: The Kosher Foodies

I love butternut squash soup! I love any butternut squash, actually. But the best way to eat it is definitely in soup.

Last year, we posted a recipe from Jamie Oliver. And while that sage-infused oil soup was amazing, and definitely a go-to recipe for me, I definitely have to change it up a little bit. Eating as much butternut squash soup as I do makes me need to experiment with different flavors and interesting ingredients. This is actually the first butternut squash soup recipe I have ever made, and it was years ago when I was still in high school.

I actually make this every now and then, and love the deep flavor the tomato and balsamic vinegar add. I don’t make it too often, though, because I’m usually not opening up a can of tomatoes just to use two. You can substitute some tomato paste or two fresh plum tomatoes if you want. I also usually don’t add sage to this recipe unless I already have it in my kitchen. I don’t miss it, though maybe next time I will fry the sage and make sage-infused oil, just like in Jamie Oliver’s Superb Butternut Squash Soup.

Butternut Squash Soup, adapted from Food Network:

• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 2 medium canned plum tomatoes
• 1 medium butternut squash (about 2 pounds), diced
• 4 cups vegetable broth, chicken stock, or water
• 1 teaspoon balsamic vinegar

Directions:

1. Heat oil in a soup pot over medium heat. Add onion, garlic, one teaspoon of salt, and pepper. Cook, stirring occasionally, until onions are tender, about 10-12 minutes.

2. Raise the heat to medium-high. Add the tomatoes, crushing them into the pot with your hands, and cook for about 5 minutes, until the onions are browned and the tomatoes break apart more.

3. Add the squash and the rest of the salt. Continue cooking, and stir occasionally, until the squash is tender, about 15 minutes.

4. Add the stock/broth/water. Bring to a simmer and cook uncovered for 20 minutes, until the squash is soft.

5. Remove from heat and blend, either in a blender or food processor, or with an immersion blender.

6. Return to heat and add the balsamic vinegar, stir it in.

7. Serve with a touch of Parmesan cheese or sour cream, if desired.

Another Butternut Squash Soup Recipe is a post from: The Kosher Foodies

That’s right, I’m still grilling. Okay, fine, so I made this on my cast iron grill pan. But it still turned out awesome. It required more cooking time than the outdoor grill and set off my smoke detector more than once. I used all the ingredients from the original recipe but changed the quantities a lot. It’s also the type of recipe that you really don’t have to measure. Just wing it.

So the original recipe called for either soy sauce or balsamic vinegar. I think that means two completely different recipes! I never tried it with soy sauce, but I imagine it would be a totally different dish. I mean, soy sauce and balsamic vinegar just taste so different! They both sound good, but I just really like balsamic, so I choose to make this recipe with it. Maybe one day I’ll try the soy sauce.

This dish easily served two as a side dish. Make it alongside some grilled salmon or chicken for a great healthy meal. Mmmm, fresh bok choy is just so good!

Grilled Baby Bok Choy, adapted from here:

Ingredients:

• 3 heads baby bok choy (though you can easily use 4 or more)
• Juice of half a lemon
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, smashed
• 1 tablespoon chopped parsley
• Salt and Pepper
• 1 tablespoon balsamic vinegar
• A handful of chopped walnuts

Directions:

1. Preheat your grill pan over medium heat.

2. Soak the bok choy in cold water for ten minutes, making sure to get all the grit out. Rinse and spin dry (or pat dry with a towel).

3. While heads are soaking, heat oil over medium in a small frying pan and add the garlic, watching closely. Remove garlic when it begins to turn brown. Take pan off heat.

4. Cut off top leaves from the bok choy and set aside.

5. Cut the heads of the bok choy in half lengthwise.

6. Brush both sides of the bok choy with the garlic-infused olive oil. Sprinkle with lemon juice, salt, and pepper.

7. Raise the heat on the grill pan to high.

8. Place bok choy cut side down on the  grill and cook for 10 minutes, until golden brown.

9. Turn heads over and drizzle with balsamic vinegar. Cook for another 10 minutes.

10. Turn heads over one more time, cooking for another 5-10 minutes, until heads are fork tender.

11. Remember those tops of leaves you set aside? Chop them coarsely and add to the saute pan (with that oil – you won’t use all of it) and the walnuts. Cook for 2 minutes, until the leaves are wilted and the walnuts are toasted. Add the parsley.

12. Plate up the bok choy and sprinkle with the leaves/walnuts. Serve warm. Yum!

Grilled Baby Bok Choy is a post from: The Kosher Foodies

I love sandwiches! When Stephanie and I were put in charge of making lunch for our mom and her friends, we decided that these sandwiches were perfect with just a few side salads. And after Jeff won the Next Food Network Star, of course I had to follow his lead and make a sandwich into a meal, because why not? I bought some fancy bread at the supermarket and delicious fresh summer veggies, then added some creamy goat cheese – it truly was everything you need in a meal. This sandwich is a delicious way to entertain, but it also makes a good easy dinner. If you have a panini press, crisp up the bread and heat it through in there. That’s definitely a good addition! If you really like creamy goat cheese, add it to the top and the bottom. If you really like dressing, add some in a small bowl so your friends can dip their sandwiches. I always do that!

The great thing about this sandwich is that it’s not a lot of work and it’s the main dish for 6 people! Though each sandwich doesn’t look so giant, it’s packed full of flavors and veggies, so no one’s going to want more than one portion…well, not no one, but no one we served it to did. It’s also super easy to multiply the recipe, so you can make it for 6 people or 24 people. Just roast more veggies (the vinaigrette recipe is already too much for here, but it stays in the fridge and is great with salad).

Ingredients:

• 1 loaf ciabbata bread, cut in half
• 2 medium eggplant, cut into rounds
• 4 medium zucchini, cut in slices lengthwise
• 2 red peppers, roasted
• 4 ounces goat cheese
• 1/2 cup arugula
• Olive oil
• Kosher salt and black pepper
• Balsamic vinaigrette, recipe follows

Directions:

1. Place the eggplant slices in a colander and sprinkle with salt. Set aside for one hour.

2. Turn on the broiler (or the grill!)

3. Place the zucchini on a sheet pan and brush with oil. Sprinkle with salt and pepper. Broil for 5-7 minutes, then turn over and broil for another 5 minutes, until toasty and brown. Watch closely so they don’t burn! When cooled, add to large bowl.

4. If you roasted the peppers on your own, peel  off the charred skin. Cut into thin slices. Add to bowl.

5. Rinse the salt off the eggplant and pat dry. Place on baking sheet and brush with oil. Sprinkle with salt and pepper. Broil for 7-10 minutes, until brown. Turn over and broil for another 7 minutes. Add to bowl.

6. Slowly pour some vinaigrette over the veggies, making sure not to put too much. You just want to lightly coat the vegetables.

7. Spread the goat cheese over the bottom half of the ciabbata. Top with the eggplant. Top with zucchini. Top with peppers. Place arugula on top of that.

8. Brush the top half of the bread with vinaigrette, and close the sandwich.

9. Cut in half, then cut each half in thirds to serve.

Vinaigrette recipe:

Ingredients:

• 1/4 cup balsamic vinegar
• 1 teaspoon dijon mustard
• Kosher salt
• Pepper
• 1/2 cup olive oil

Directions:

1. Combine vinegar and mustard in bowl.

2. Slowly whisk in the olive oil.

3. Add salt and pepper to taste.

Roasted Vegetable and Goat Cheese Sandwiches is a post from: The Kosher Foodies

Your side dish can’t get easier than this. If you have pesto in your freezer (either store-bought or homemade will do?), then you can prep this dish in about five minutes. Have basil growing like a weed in your garden? Then it might take a bit longer to make, but it’s still pretty simple, and always a big hit.

Now when we decided to make these roasted tomatoes, we preheated the oven and waited for it to get hot enough. We had planned an entire menu with short cooking times and a variety of dishes based on the fact that our oven would work. Little did we know that because of the extreme heat there would be a brown out! So tomatoes that should have taken about 15 minutes to soften and caramelize took over an hour. Oops. Hey, they still turned out delicious. And we tried them again in ovens that actually worked; they were still a hit!

Pesto Roasted Tomatoes, adapted from Ina Garten:

Ingredients:

• 2 – 2 1/2 pounds large red tomatoes (we used Jersey tomatoes!)
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• Kosher salt
• Freshly ground black pepper
• 1/2 cup pesto
• 1/2 cup freshly grated Parmesan cheese (omit if you’re making this with a pareve meal, like we did)

Directions:

1. Preheat the oven to 425 degrees.

2. Core the tomatoes and slice them across/not through the stem into 1/2 inch thick slices.

3. Arrange slices on a baking sheet in a single layer.

4. Drizzle with olive oil.

5. Sprinkle the oregano, salt, and pepper.

6.Bake the tomatoes for 10 minutes.

7. Remove from oven and spread each slice with pesto. Sprinkle with Parmesan cheese, if using.

8. Bake for another 7-10 minutes, until the tomatoes are soft (and if you put cheese, it is slightly browned).

9. Remove from oven and serve hot, warm, or at room temperature. Enjoy!

Pesto Roasted Tomatoes is a post from: The Kosher Foodies

Even though we aren’t vegetarians, we’re no strangers to veggie burgers. Our freezers are usually stocked with Chik Patties and other MorningStar Farms delights, but those have some problems; they’re filled with preservatives and they’re dairy! Our veggie burgers are pareve and consist only of natural, fresh ingredients. Try adding corn, hot pepper or any other flavor variety to make them your own and you’ll never buy a frozen veggie burger again.

Sure, this takes a little longer than microwaving a frozen patty, but not much. It probably took 30 minutes from start to finish, counting the 20 minutes baking time. Do what we did and double the recipe so you can freeze some for later!

Spicy Black Bean Burgers from all recipes
Makes 4

Ingredients:

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions:

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees, and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
7. Put in bun, top with cheese, lettuce, hummus, roasted peppers or the toppings of your choice, eat and enjoy!

Spicy Black Bean Veggie Burgers is a post from: The Kosher Foodies

The problem with making desserts for Shabbat is that we can’t take pictures of the final project…I mean, you can see the cake and how it looked right out of the oven, but you can’t see it sliced and on a plate, which is too bad because this cake was pretty. Okay, the pan is a little bit messy, but at least my counter is clean! Oh, and the other problem is that you have to make the desserts pareve. Which means no cream cheese frosting! Those who dare to eat pareve whipped topping dolloped some on top of their cake. I ate it plain and it was amazing just the way it was.

I bake a lot of banana breads, cakes, cookies, and muffins. Why? Because my bananas always turn brown, no matter what! Even when I hang them on my banana tree (I mean, my dough hook that hangs from the cabinet). I often freeze the almost-bad bananas for smoothies, too. Well, when I realized how many banana desserts I made, I decided to test a bunch of different cake recipes just to see if banana can make an awesome cake for dessert, not a breakfast quick bread. And it worked! Ina saves the day yet again.

This was definitely more cake-y than other banana cake recipes I’ve tried, though not perfect. I added some chocolate chips, just to make it more like dessert. And that definitely helped. The frosting would have probably made it 100% dessert. Oh, not that my family didn’t devour the entire thing. They did. Did I mention that it’s awesome, even when pareve? Of course, this is an Ina recipe, though you won’t find it on the Food Network site. There are plenty of bloggers out there who tried it and loved it, though. So you can see their final pictures and comments if you want some more inspiration or the original recipe.

The original recipe called for sour cream, and while I know that I can easily buy Tofutti brand vegan sour cream, I did not want to add hydrogenated oils to my banana cake. So instead I figured that it was in there for moisture and fat content and decided to just add more fat in the form of Earth Balance shortening. It worked out well. The texture was still great and the cake was still moist. And no one mentioned that there was anything strange about the cake. And no one commented that there way way too much fat in it. Maybe next time I will try it with apple sauce.

Did I tell you that I snuck in whole wheat pastry flour and no one even knew? Well I did. So ha!

Old-Fashioned Banana Cake, adapted from Ina Garten:

Ingredients:

• 3 very ripe bananas, mashed
• 3/4 cup sugar
• 1/2 cup brown sugar, lightly packed (that means it should come out of the cup without having to bang it like crazy)
• 1 stick Earth Balance shortening
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• Grated zest of 1 orange
• 1 teaspoon baking soda
• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• 1/2 cup chocolate chips or chunks

Directions:

1. Preheat oven to 350 degrees. Grease and flour a 9 inch round cake pan (with 2-inch high sides)

2. In the bowl of your stand mixer, Mix the bananas and sugars until well combined.

3. Add the shortening and cream with the sugar and banana mixtures.

4. With the mixer on low, add the oil, eggs, vanilla, and orange zest. Mix until smooth.

5. Add the flour, baking soda, and salt and mix until just combined.

6. Fold in the chocolate chips with a spatula.

7. Transfer the batter to the prepared cake an and bake for 45-50 minutes (mine actually took 55 minutes – stupid oven temperature!) or until a toothpick comes out clean. Cool in the pan for a few minutes, then transfer to a cooling rack to cook completely.

Old-Fashioned Banana Cake is a post from: The Kosher Foodies

If you’ve never been to the Second Avenue Deli, you should go. Right now*. The food is amazing. Though many say it’s not the same as it used to be, it’s still worth a trip.

We used to go to the one on Second Avenue and Tenth Street all the time. When they closed, the first thing I did was buy the 2nd Ave Deli cookbook. I then bookmarked about half the recipes in the book, and actually made quite a few of them. When the new restaurant opened on 33rd and 3rd, I kind of forgot about my cookbook, and got my health salad fix at the deli.

Just a few weeks ago I decided to look through the cookbook once again, and realized that there are many recipes I still want to make. And since one of my regular menu items is the egg barley and meatball appetizer, I started with those two recipes. While my versions didn’t taste exactly like the deli’s (the farfel did more than the meatballs), they were still pretty good. And I still plan on making this meal again, maybe with some pickles, health salad, and matzo ball soup. I guess I’ll have to follow their tradition and serve some chocolate sodas as a finisher, as well.

For the farfel with mushrooms:

Ingredients:

• 3 tablespoons oil, divided
• 2 cups chopped onions (about 1 large onion)
• 8 ounces button mushrooms, sliced into sticks
• 8 ounces egg barley or farfel (one package)
• 3 cups chicken soup or stock (or veggie broth)
• Salt and pepper, to taste

Directions:

1. In a large skillet, heat 2 tablespoons of the oil and saute onions until lightly browned. Remove with slotted spoon to a bowl.

2. In remaining oil (add more if needed), brown the mushrooms, stirring occasionally. Add to the bowl with the onions and set aside.

3. Preheat oven to 325 degrees. Pour egg barley into a 9×13 baking pan (I used a Pyrex), add the remaining tablespoon of oil, and mix well. Bake for 20 minutes, stirring halfway through.

4. Heat up the stock and add salt and pepper, if needed.

5. Remove the farfel from the oven and stir in the onions, mushrooms, and soup.

6. Lower the oven to 300 degrees and bake for another 30 minutes, stirring halfway through, until all the soup is absorbed.

7. Serve with meatballs:

This recipe made 19 meatballs (the recipe said it would make 18, I guess mine were a teeny bit too small). I froze 11 and baked off 8 in my 9×13 Pyrex. I figured that would be more than enough for dinner for two and lunch for both of us the next day.

For the meatballs:

Ingredients:

• 8 slices white bread
• 2 1/2 pounds chop meat
• 2 cups grated onion, drained (about 1 1/4 large onions)
• 3 eggs, beaten
• 1 clove garlic, pressed or chopped very finely
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

Directions:

1. Cut bread slices into quarters, place them in a colander, and lightly moisten with water. Squeeze out exces moisture, and place in a large bowl with the chop meat.

2. Knead bread and meat together with your hands until there are no bready lumps. If you have a meat food processor, use that. I didn’t, so I used my hands and got rid of the bready lumps as best as I could.

3. Preheat oven to 350 degrees.

4. Add the rest of the ingredients to the meat mixture and mix well.

5. Roll out meatballs that are about 2 1/2 inches in diameter. Place them in a baking dish that is at least 2 inches deep and bake for 10 minutes.

6. Add a cup of water to the baking dish and bake for another 30 minutes or until browned.

*Since it is open on Shabbat, it is not considered Glatt Kosher, so don’t go if it’s not kosher enough for you.

Egg Barley with Meatballs is a post from: The Kosher Foodies