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New Site!

December 5, 2011

Hi all, we’ve moved.  Please click here to see all Kosher Once a Month Cooking plans.



We Are Moving…

November 28, 2011

After many debates (most of which went on in my head) I have decided to revamp my ideas for this blog and move… to another location.  Since we are still under contruction, I will post when everything is up and running.  Thanks for you patience!

Butternut Squash Kugel

November 1, 2011


  • 4 frozen winter squash, (10 oz ea.)
  • 2 cup flour
  • 2 cup sugar
  • 3 tsp. baking powder
  • 1 cup oil / applesauce
  • 4 large eggs
  • 2 tsp vanilla


  • Mix all ingredients
  • Grease 2 8×8 pans and pour ingredients into prepared pans
  • Sprinkle cinnamon on top
  • Bake on 350° for 45 minutes

Avoid Freezer Burn

October 31, 2011
Freezer Burned Steak Frozen IMG_1025

Image by stevendepolo via Flickr

There’s nothing more frustrating than reaching into your freezer for a meal only to discover that it now has freezer burn! When you freeze food the water molecules in your food form ice crystals. These water molecules try to escape to the coldest place in your freezer, which causes your food to dehydrate or develop freezer burn.

When utilizing your freezer, make sure to follow these three steps:

  1. Wrap your food well. If your food is wrapped well, the water molecules cannot escape. Use thick, good quality freezer bags and storage containers. Make sure all food is wrapped tightly and as much air as possible is squeezed out.
  2. Don’t store items in the freezer for too long. Eventually the water molecules will find their way out, no matter how well your food is wrapped.
  3. Make sure the temperature on your freezer is below 0º F. Don’t open your freezer for too long, allowing the temperature to rise above 0 degrees.

Food with freezer burn is safe to eat, but will probably have an ‘interesting’ texture and taste that you may not like, so try to avoid it at all costs!

Why Plan?

October 28, 2011

There are so many reasons to plan your menus ahead of time.  Whether you do it weekly or monthly, it can be a lifesaver.  Here’s a list of the reasons I do it:

  •  Time saving.  Less time in the kitchen will mean more time with your family.  When you plan your menu in advance you will NOT need to do any of the following: 
      1. Waste time figuring out what to eat. 
      2. Go on small grocery trips to buy the forgotten ingredient you need.
      3. Spend as much time cooking.  If everything is planned, then you can do some steps in advance and budget your time as needed.  No need for the mad rush to get your dish in the oven.
  • Healthier choices.  No need for take-out or junk food when you’ve already planned what you’re going to eat.
  • Money saving.  If meals are planned and shopped for in advance, you won’t need to buy expensive convenience items or ingredients last minute.  You can also take advantage of sale items and incorporate them into your menu plan.
  • Less stress.  When your family comes home famished and must. eat. now. you won’t have to scramble around looking for something to serve.

 How does menu planning help you?

Online Shopping Lists

October 6, 2011

While preparing for my upcoming KOAMC day, I came across the online shopping feature that my local supermarket has on its website.  All I did was select each item and when it was time to print out the list, it printed out with the aisle number!  How’s that for making my shopping trip shorter and more budget friendly?

How do you make your shopping lists?

Leftover Challah Casserole

September 14, 2011

Challah.jpgAfter almost every Shabbos we are left with those last few pieces of challah that no one wants to eat.  I used to save them and hope that someone would want it for lunch during the week, but usually they just turned stale (and sometimes moldy) and had to be thrown out.  I hate throwing out food, so I was super excited when I came across the French toast casserole recipe from Organized Jewish Home (OJH).  This site has great practical advice and I just couldn’t wait to try this out.

Basically, all you do is put these leftover pieces of challah in the freezer until you have enough for the casserole.  Then you defrost it, cut the challah pieces into cubes, add a few ingredients and you’ve got a meal.  Make sure to click on the link above for the original recipe.  I didn’t add as much sugar as indicated, but made sure to include the vanilla.  The combination of the cinnamon and vanilla made my house smell soooo good while this was in the oven.

I saw this dish on OJH’s dinner menu plan, but I decided to cut my casserole into pieces, put them in baggies and into the freezer for easy lunches.  Now my kids can have a nice French toast lunch and we don’t have to throw out any food.  It’s a win-win for all!