In this time of uncertainty, we have found ourselves living a “new normal”. However, in the midst of everyday challenges and changes, one thing is certain to remain the same: we have to eat!įor over 20 years, Legal Aid has had a strong social connection with food-specifically, a highly anticipated weekly tradition: Friday Treats. Every Friday morning, staff members gather together in the break room to enjoy delicious sweet and savory breakfast items brought in our coworkers. Poles call it chaka and Ashkenazi Jews refer to it as challah. Typically, its braided and can be made with or without raisins. Friday Treats offers the opportunity for staff to mingle across units and learn more about one another on a personal level. This rich, eggy, slightly sweet yeast bread exists in almost every Eastern European culture. In a similar spirit, as our summer fundraising campaign has evolved, so too has Legal Aid’s culture of building community through food.
Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes.Add flour and chocolate chips and mix until just combined.Add sugar, egg and vanilla and mix just until combined.Keep blending until the mixture is creamy and smooth, not chunky.Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork.1 cup Ghirardelli semisweet chocolate chips.1 1/2 cups all purpose flour Bob’s Red Mill gluten-free flour or 1/2 cup Purely Amazing GF Flour.4 ripe bananas, medium or 1 & 1/3 cups of mashed banana.In true Legal Aid fashion, “Recipes from a Socially-Distanced Kitchen” is our way of staying connected through the fellowship of food by sharing our favorite recipes here!ġ) Breakfast: Perfect Banana Chocolate Chip Muffins – submitted by Julia Eve PrestonĢ) Dinner: Mom’s Macaroni & Cheese Casserole – submitted by Kathy Haysģ) Snack/Dessert: Basic Brioche – submitted by Zack Hill This past year saw the advent of two new food centered events: the aptly named Baking Justice Real baking competition and a Chili Cook-Off! At the end of the Campaign, the top fundraising firms gather together in a friendly Iron Chef style cooking competition to celebrate and acknowledge the Campaign’s success. *challah is sold on Fridays at Grand Central Bakery Como or any high-quality loaf makes a fine substitute.Cook at 350 for about 40 minutes – until bubbly.ĭough Starter (Sponge): minimum 1 1/2 hours, maximum 24 hours Dice cheeseMix pasta, ground beef, soup, milk all together.Cook pasta according to directions on package – less one minute.Dice onion and put in skillet with ground beef.1 box macaroni (elbow or penne work best).Nutrition: Calories: 106kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 22mg | Fiber: 1g | Sugar: 11g | Vitamin A: 20IU | Calcium: 4mg | Iron: 1mg Tip: Preference not to use liners because the muffins are so moist, they tend to just stick and be messy. If the cheese isn’t brown enough, broil for 2-3 minutes until golden. Bake strata on middle rack for 30-40 minutes, until top is golden-brown and custard is set. Remove pan from refrigerator 20-30 minutes before baking. Top with remaining cheese, cover and refrigerate overnight., Spoon squash and spinach into baking dish over bread.
Add milk and cream, herbs, nutmeg, and salt and whisk to combine. Meanwhile, in a large bowl, whisk eggs until smooth.
Transfer to cutting board and roughly chop.
Hays rich eggy challah hanukkah mac os x#
In a medium skillet, heat remaining olive oil and saute spinach or other greens until wilted. Hays rich eggy challah Bootable mac os x iso for virtualbox Home About Contact Bible verse about hope Free artisteer 4 Archive meaning Novel around the world in 80. Roast for 10-15 minutes, until just tender and edges are starting to color. On a separate sheet pan lined with foil or parchment, spread diced squash/sweet potato or other seasonal vegetable, drizzle with 1 tablespoon olive oil and add kosher salt to taste. Toast challah cubes in oven on a rimmed sheet pan 8-10 minutes, until fragrant and starting to brown at edges. Prepare pan: Butter a 9-by-13 pan or 2- to 3 quart baking dish, or large cast-iron skillet. 1/2 loaf Grand Central Bakery challah*, cut into 1-inch cubesĢ cups (about 10 ounces) fresh or frozen diced butternut squash (about 5 ounces) or other seasonal vegetableģ-4 cups fresh spinach or kale leaves (washed) or other seasonal greensġ-2 teaspoons salt (use lower amount if using pecorino cheese, which is salty)ģ/4 cup shredded cheddar, jack, or other medium to mild cheeseġ/2 cup shredded Pecorino Romano, Parmesan, or other aged cheese
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