Invent Your Own Recipe

February 8, 2021

Hallel’s 1 Skillet Egg Breakfast

– 1 medium or ½ russet potato
– 2 large eggs
– 1 ½ cups vegetables of your choice.  I recommend broccoli, bok choy, cauliflower, and/or asparagus.
-1.5 tablespoons oil
-⅛ teaspoon of salt
-a few grinds of pepper


  1. Chop vegetables into bite sized pieces
  2. Cut up potato into half inch pieces (peeled or not peeled)
  3. Warm 1 tablespoon oil in a large non – stick skillet on medium heat
  4. Test the oil with a piece of potato and if it sizzles add the potatoes into the skillet
  5. Spread the potatoes into a flat layer around the skillet
  6. Let cook undisturbed for 2 minutes, adding a little water if it is dry
  7. After letting potatoes cook for 2 minutes, add the vegetables in to the skillet
  8. Let cook, stirring occasionally until potatoes are tender, which will take about 10 minutes.  Then add salt and a few grinds of pepper into the skillet
  9. Scoot the vegetables and potatoes to the side
  10. Turn heat down to low and add ½ tablespoon of oil spread oil evenly
  11. Crack eggs into a bowl.  Scramble for scrambled eggs or add them in whole for fried eggs
  12. Cook eggs, undisturbed for 1 minute  for fried eggs.  For scrambled just gently scramble them, add a little salt and pepper
  13. Flip fried eggs for over – hard (what I like) for about 1 minute before eggs are done
  14. Gently transfer vegetables, potatoes, and eggs to a plate
  15. ENJOY!

Print the recipe here!


Rutie’s Corn and Chickpea Soup






Print the recipe here.


Abraham Family Super Bowl Jello Mold!

By Benny and Henry Abraham (with some boiling water help from their mom)
Since both Super Bowl teams have red in their team/uniform colors, we decided to go with a strawberry/red theme for our Super Bowl dessert.
*Note, this is a two day project, yet very easy and can involve multiple participants!
– 1 box of Strawberry jello (Kosher jello can be purchased at Kohns!)
– 1 cup of boiling water
– 3 bananas
– 1 or 2 containers of fresh strawberries (depends on how much flavoring you like- we went all out RED for Chiefs/Bucs)
– 1 can of chopped pineapple (we had that at our house, but if not, fresh is always prefered)
(You can add nuts to make it crunchy too if you would like)
Boil 1 cup of water and then pour it in a bowl. Add the strawberry jello.
Chop the strawberries and mash the bananas (mashing bananas with a kitchen hammer is Henry’s favorite part!)
Add strawberries and bananas and chopped pineapples to the jello and water.
Mix it around for a few minutes with a spoon.
Spray pam on a bundt pan or cake mold.
Pour full recipe in the pan.

Let it sit in the refrigerator for about 24 HOURS.

Then put it on a plate or cool pan and flip it over.
WALAH! It’s a beautiful and no bake creation.
Add decoration- we decorated for the Super Bowl, but you could add birthday candles, action figures, or anything you love!
Enjoy it and keep it refrigerated when not eating for a bit.
A delicious and delightful pareve creation.


Mich-offee chocolate vegan pie (and gluten free)

By:  Michaella

While your gluten free pie crust is in the oven (follow the instructions on box) work on the filling.
1.  Add the coconut milk with the dairy free chocolate chips, put it in the microwave for 30 seconds then stir it and put it back in for 15 seconds then stir again, keep putting in for 15 seconds and stirring until it is about 90% melted.
2.  Stir until it is completely smooth then pour it into a blender.
3.  Add in the peanut butter, vanilla, salt, and the coffee.
4.  Blend until it’s smooth and then pour it into the pie crust.(that’s likely done by now)
5.  Put it in the freezer for an hour and then put it in the refrigerator until you are ready to serve it.
6.  Then feel free to put dairy free whip cream on it.
1 Gluten free pie crust
1 ½ cups and one tablespoon of dairy free chocolate chips
1 ½  cups of coconut milk
½ cup of peanut butter
1 teaspoon of vanilla extract
½ teaspoon of ground coffee
Dairy free whipped cream


Abby’s Apple-nut Over Night Oats






Print the recipe here!






Stella’s Berry Good Smoothie

Makes 1 8oz smoothie or 2 4oz smoothies
1cup frozen berries
1pack dragon fruit smoothie pack (3.5oz)
1 tsp beet powder
1 tbsp cocoa powder
2 tbsp nut/seed butter
½ cup chocolate milk
Cacao nibs optional
In a blender put frozen berries, dragon fruit pack, beet powder, cocoa powder, nut/seed butter, and chocolate milk. Blend until smooth. Pour into a cup. Sprinkle cacao nibs if you want. Enjoy!
Print the recipe here!