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  • Home
  • Blog
  • About Us
  • Projects
    • Relief for Dnipro
    • Holocaust Education Fund
    • Operation Aliyah
    • Hebrew University Scholarship
    • The Elisha Fund
    • Operation Life for Israel
    • Auschwitz Album Revisited
  • Donate
  • Contact
  • Shop

Tag Archives: recipe

Sweet Potato Latkes

B'tayavonBy The Jerusalem ConnectionDecember 1, 2010Leave a comment

*Sweet glorious Hanukkah.  Who wouldn’t love a holiday that requires you to eat fried food?  The normally forbidden donut or French fry is all the sudden–for eight glorious days–the food of the righteous.  I can assure you that I remember the Hanukkah miracle better when I really really concentrate on that first bite into a…

Labneh pita pockets

B'tayavonBy The Jerusalem ConnectionSeptember 30, 2010Leave a comment

*Labneh is strained yogurt that spreads easily on bread or pita and is much healthier and tastier than mayonnaise (my apologies to all mayo-lovers out there).  For Israelis, labneh is a regular staple at the table and if you’ve ever been to an Israeli hotel you would have definently seen it at the breakfast buffet.  There are dozens of…

B'tayavon: Slow cooked meatballs and spicy tomato sauce

B'tayavonBy The Jerusalem ConnectionSeptember 22, 2010Leave a comment

*What spaghetti and meatballs is to Italy, meatballs and couscous is to Israel. Throw this in the crockpot in the morning and have Mediterranean comfort food by that night! If you have a big enough crockpot double the recipe and invite friends. Hint: For the breadcrumbs, I substituted my leftover matzo meal from Passover. Ingredients…

Slow cooked meatballs and spicy tomato sauce

B'tayavonBy The Jerusalem ConnectionSeptember 22, 2010Leave a comment

*What spaghetti and meatballs is to Italy, meatballs and couscous is to Israel.   Throw this in the crockpot in the morning and have Mediterranean comfort food by that night!  If you have a big enough crockpot double the recipe and invite friends.  Hint: For the breadcrumbs, I substituted my leftover matzo meal from Passover.  Ingredients…

Challah French Toast with Mango

B'tayavonBy The Jerusalem ConnectionSeptember 21, 2010Leave a comment

*Every Shabbat I buy too much challah, on purpose.  The reason: leftover challah bread makes the best French toast you will ever put in your mouth!  I ngredients 6 large eggs 3/4 cup milk 3/4 cup heavy cream 1 teaspoon vanilla 1/4 teaspoon cinnamon 2 tablespoons butter, divided 8 (1-inch-thick) slices challah bread 3 cups mangos,…

B'tayavon: Stuffed Bell Peppers

B'tayavonBy The Jerusalem ConnectionSeptember 16, 2010Leave a comment

*This was my first meal to make after we moved to Israel. I actually ruined it the first time because I didn’t know Israeli ovens use celsius instead of fahrenheit. These came out pretty dry and crisp in a 400 degree celcius oven! I never made that mistake again. Ingredients 6 bell peppers, washed and…

B'tayavon: Kreplach

B'tayavonBy The Jerusalem ConnectionAugust 10, 2010Leave a comment

*Kreplach are the Jewish version of Chinese dumplings or Italian ravioli. The two most common fillings are beef or potato. They are eaten mainly on holidays such as Rosh Hashanah, Sukkot, Purim, and Yom Kippur (before the fast). Ingredients 2 cups flour 2 eggs, beaten 1/2 cup water 1/4 teaspoon salt 1 onion, diced small…

Kreplach (Jewish dumplings)

B'tayavonBy The Jerusalem ConnectionAugust 10, 201016 Comments

*Kreplach are the Jewish version of Chinese dumplings or Italian ravioli.  The two most common fillings are beef or potato.  They are eaten mainly on holidays such as Rosh Hashanah, Sukkot, Purim, and Yom Kippur (before the fast). Ingredients 2 cups flour 2 eggs, beaten 1/2 cup water 1/4 teaspoon salt 1 onion, diced small 2 tablespoons…

B'tayavon: Sukkot Apple Crisp

B'tayavonBy The Jerusalem ConnectionAugust 9, 2010Leave a comment

*Sukkot is connected to the “Feast of the Ingathering.” This agricultural festival was connected to the time of year when farmers in ancient Israel gathered into the storehouses all of their crops from the field. Since we are also celebrating the harvest during Sukkot it is tradtional to eat lots of seasonal fruits and vegetables.…

B'tayavon: Roasted garlic

B'tayavonBy The Jerusalem ConnectionJuly 30, 2010Leave a comment

*Roasted garlic mixed with a little olive oil provides a great dip for your Sabbath dinner challah bread. Directions 1)Preheat the oven to 400 degrees. 2)Peel away just the outer layers of skin on 1 whole garlic clove. Leave the skin on the individual cloves. 3) Cut the tip of each clove so that the…

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