Burnaby Community Kitchens

  Joyce’s Chicken Soup with Matzo Balls Get Recipe Ingredients: 1 to 2 packages of chicken bones (kosher)  6 carrots 6 stalks celery One large onion 1 to 2 tablespoons OSEM chicken flavor (bouillion) 1 teaspoon garlic powder  1 teaspoon ginger powder  1 tablespoon Italian seasoning  Salt and pepper to taste  4 litres of water Method:  Put everything into the soup pot. Boil for 2 hours.  Start at high temperature then turn down to medium after it starts to boil.  Serve with matzo balls. Matzo Balls (kneidlach) Ingredients: 2 tablespoons vegetable oil or chicken fat 2 eggs, slightly beaten ½ cup matzo meal 1 tsp. salt 2 tablespoon stock/water Method: In a bowl, mix oil and egg together. Add matzo meal and salt, and blend. Add stock/water and mix well.       Refrigerate at least 20 minutes. Bring large of water to boil.  Form walnut-sized balls of matzo mixture with wet/oiled hands and drop into ...

serves 4   It’s so easy to make.  Leave the peel on if you’d like to make it even easier!     Ingredients: 4 apples – peeled, cored and chopped ¾ cup water ¼ cup white sugar ½ teaspoon ground cinnamon  Instructions: In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. Suggestions: Serve hot or cold. You can change the flavour by leaving the cinnamon out, adding ground cardamom, and/or adding a little grated fresh ginger. Try making apple sauce with different types of apples; the texture and taste will vary.   Delicious by itself, or serve with yogourt, ice cream or potato latkes. Enjoy! adapted from allrecipes.com

During Hanukkah, the Jewish eight-day Festival of Lights, foods fried in oil are featured prominently at family meals.  Try making these doughnuts! Ingredients: 2 Tbsp yeast 1 Tbsp sugar ¼ cup warm water 4 cups all-purpose flour ¼ cup vegetable oil or softened margarine   2 eggs 1 egg yolk ¾ cup water or apple juice 2 Tbsp brandy (optional) Pinch salt 1 Tbsp grated lemon peel 1 ½ tsp cinnamon Jam or jelly for filling Icing or berry (fine) sugar Directions: Mix together yeast, sugar and warm water in a large bowl.  Keep in a warm place for 10 to 15 minutes. Mix yeast mixture with all of the remaining ingredients except jam and icing sugar.  (You can use electric mixer on low speed for 4 to 5 minutes) Cover bowl with lid or clean tea towel.  Let dough rise for 1 to 1 ½ hours until it doubles in size. Roll dough until it is 1 inch thick.  Using round cookie cutter or a cup, cut dough into circles.   Let dough circles rise a second time for 20 to...

During Hanukkah, the Jewish eight-day Festival of Lights, foods fried in oil are featured prominently at family meals.  Try making these latkes! Ingredients:  2 cups grated raw potatoes, drained well 2 eggs 1 teaspoon baking power 1 ½ teaspoon salt 1 Tablespoon all-purpose flour 1 small onion, grated (optional) Vegetable oil for frying Serve with: Sour cream, cinnamon sugar, or apple sauce Directions: Stir all ingredients together (except oil). Heat ¼ inch of oil in a large fry pan. Drop potato mixture from a spoon into hot oil and fry until crisp on both sides, turning only once. After frying, drain on paper towel to remove excess oil. Serve immediately with sour cream, a mixture of cinnamon and sugar, or apple sauce. Enjoy! Notes: You may use a food processor to grate the potatoes and chop onion, and to mix all the ingredients together. These latkes freeze well. To reheat, place frozen latkes on a wire rack set on top of a baking sheet (pan).  Heat in oven at 400° F unt...