Pizza Omelette

You know how they say “necessity breeds innovation?” That’s kind of how this pizza omelette was born.  It was one of those days where I just could not look at another salad, but I also could not eat any bread. (You all might be feeling something quite similar in a couple of weeks!). The thought of pizza was making my mouth water and I had no portobello mushrooms to stuff with cheese. I ransacked the refrigerator until it hit me – the humble egg. Why not use it to make a crust? And the rest is history! I can’t count how many times I’ve made this since.

So when Pesach comes around and you’re craving some pizza, go ahead and whip up this easy recipe. It really hits the spot! You can also check out my updated Passover category for more Pesach recipes!

 

Pizza Omelette

3 eggs
salt and pepper, to taste
marinara, tomato sauce or ketchup
mozzarella cheese, shredded
cheddar cheese, shredded
olives, or toppings of choice

Method:

Check eggs for blood spots and whisk well. Season with salt and pepper. Heat up a 7″ frying pan* with cooking spray. Pour egg mixture into pan and let it cook until it sets around the edges. Flip the omelette, taking care that it does not break. Remove the omelette from the pan and set on a baking sheet. Top with tomato sauce, cheese and toppings of your choice. Bake at 400 until cheese is browned and bubbly.

*If you use a bigger pan, you may want to add a few more eggs to keep the “crust” substantial. If it’s too thin, the pizza will fall apart.

VARIATION: spice up your pizza “crust” with herbs and spices for added flavor.

1 year ago: perfect pareve french toast

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Spiked Fruit Punch

Every now and then, my husband likes to mix up a pitcher of fruit punch. And I’m not talking about the sweet kiddie kind. His punch of choice involves a hefty dose of alcohol – vodka, precisely. He’s not what you would call an experienced mixologist, but his concoctions have turned out pretty delicious. One Shabbos, he whisked together this combination, and it has become our favorite. It’s simple and fruity with just the right kick – perfect for your Purim seudah. If you’d like, serve up a pitcher of just juice, and let the adults spike their drinks to their desired taste.

Wishing all BIB readers, followers, fellow foodies and bloggers a very Happy Purim!

Spiked Fruit Punch

3 cups orange juice
1 1/2 cups grape juice
1 1/2 cups pomegranate juice
vodka, to taste
ice cubes
orange wedges, for garnish

Method:

Pour juices into a large pitcher filled with ice cubes. Add vodka to desired taste (we like about 1/2 cup). Garnish with orange wedges.

1 year ago: sangria sunday

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Mustache Straws

I just love mustache crafts, and since Purim is all about disguising ourselves, I thought it would be fun to prepare mustache straws for the Purim Seudah. You can also use the mustaches as place cards, glue them to napkin rings, or attach them to Popsicle sticks.

If you love these, check out this adorable mustache coffee cup cozy!

 

What you’ll need:

black color paper or card stock
mustache template
scissor
hole puncher or glue
flexible straws

How to:

Place the black paper in your printer and print the mustache template onto it. Using a scissor, cut out the mustache shapes. Punch a hole in the center of the mustache and thread through a straw so that the mustache sits at the bend. Repeat with remaining mustaches & straws.

NOTE: If you don’t have a hole puncher, you can attach the mustaches to the straws with glue.

1 year ago: Purim ice cream clowns

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Salami Chips with Dijon Dipping Sauce

Funny story. When I was growing up, my mother used to prepare salami sandwiches for my siblings and I every Friday afternoon. She would pack up our sandwiches, and we’d take them to the courtyard of our building to eat lunch. Little did she know, each week we’d head straight for our building’s incinerator and throw our sandwiches down the chute.

I tried to eat those sandwiches, I really did. But those hard white pieces in the salami just made me gag. Fast forward quite a number of years and I’m a married woman. I’m in the supermarket with my husband and he wants to buy, you guessed it, salami. I explain to him that in no uncertain terms am I going to put that stuff into my mouth. But he promises me that his preparation is so delicious, even I will eat it.

So we head home, and true to his word, my husband whips up sauteed salami that is not only swallowable, it’s pretty good. I mean, I’m not about to go crazy over it, it’s still salami, but I can see where some might enjoy it.

Now fast forward quite a few more years, and that same sweet husband who whipped me up a dinner of sauteed salami, bought me some amazing food magazines for Shabbos (I’ll take that over flowers any day!). Among them is the Real Simple magazine and it has a recipe for salami chips. Sounds intriguing. So I whip up a batch according to the magazine’s directions and they come out disgusting. Absolutely, horrendous. I play around with the cooking time and the oven temperature, and finally, after countless batches, I get it right!

Interestingly enough, I have read that salami is often eaten on Purim to commemorate the hanging of Haman (salami is also hung). Salami chips would make for a unique and tasty shalach manos, or, you can serve them up as an appetizer at your Purim seudah.

 

Salami Chips with Dijon Dipping Sauce

sliced salami (see note)
1/4 cup mayo
1/4 cup dijon mustard
1/4 cup apricot jam
1/4 tsp tarragon

Method:

Preheat oven to 250 degrees. Place salami slices on a baking sheet and bake until crispy, about 25 minutes. When you see the salami begin to curl up around the edges, watch them carefully to make sure they don’t burn. As soon as you remove the salami from the oven, dab them with paper towels to remove some of the rendered fat from the top. Then, drain them again on paper towels.

Alternatively, you can make the salami chips in the microwave. Place salami slices between sheets of paper towel. Microwave for approximately 40 seconds, or until crispy.

For dipping sauce, melt the apricot jam in the microwave or on the stovetop. Crush the tarragon between your fingers. In a bowl, mix the mayo, mustard, apricot jam and tarragon. Serve alongside salami chips.

NOTE: To make salami chips, the salami needs to be thinly sliced and uniform.  You can purchase presliced salami from your deli counter, but I like to buy it whole and slice it myself. The only way to achieve this without an electric meat slicer is by using a mandolin. However, since the salami is soft, it bends as you try to slice it. My solution for this is to freeze the salami for several hours until it is almost completely frozen. Then slice it on the mandoline as you would a cucumber. You’ll get perfect, uniform slices every time.

VARIATION: For sweet and salty salami chips, combine 3 tablespoons dark brown sugar and 1 tablespoon water and melt in the microwave or on the stovetop. Pour sugar mixture over baked salami chips and stir gently to combine. Return chips to the oven and bake for an additional 5 minutes at 350 degrees.

1 year ago: chocolate dipped pretzel rods

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Butter Rum “L’chaim” Cake

I don’t remember where or when my mother got this recipe. All I know is, it’s been in my family for years. Since it’s soaked in rum, we aptly call it the L’chaim cake. Whenever there is cause for a simcha, we make this cake and send it over to our family or friends who are celebrating.

While I wouldn’t normally bake with a cake mix, this recipe is the exception. It’s so easy to prepare, you’ll want to start making it for all your family get-together’s too. Your Purim seudah is the perfect place to start.

 

Butter Rum Lchaim Cake

1 8 oz container of salted pecans, chopped
1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
1/3 cup cold water
½ cup oil
½ cup rum

Glaze:

¼ cup water
1 cup sugar
1 stick butter or margarine
½ cup rum

Method:

Preheat oven to 350 degrees.

Coat a bundt pan with nonstick cooking spray. Pour pecans into the bottom of the pan.

In a bowl, whisk the cake mix and vanilla pudding. In a separate bowl, whisk the eggs, water, oil and rum. Mix the wet and dry ingredients together and pour into bunt pan on top of pecans. Bake for approximately 50-60 minutes, until a toothpick inserted comes out clean. Let cool.

For the glaze, bring the water and sugar to a boil, stir in margarine. Once the margarine has melted, add the rum and remove from heat. Pour 1/3 of the glaze over the bundt cake and let it rest for several minutes so that the glaze seeps in. Invert the cake onto a cake stand or serving dish. Poke holes around the top of the cake and pour remaining glaze over it.

Let the cake rest before serving so it can soak in all the glaze.

 

1 year ago: mocha bundt cake

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