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The colder days are here, and a hot cup of soup is a great way to warm up your body.
I would like to share with you a recipe that would be great as a snack for kids who are coming home from school and looking for something to warm them up (my kids love it). It’s easy to make and the taste is……… yummy.

Ingredients
1 butternut squash (medium size)
1-2 sweet potatoes (yams)
3 table spoon instant soup & seasoning mix (chicken style) – I use the parve one.

Directions
In a large pot, put all ingredients; add water until all vegetables are covered. Bring to boil, reduce heat and simmer, covered for 20-25 minutes or until done – a fork can easily be pocked through them.

Drain water from the vegetables, save the water on the side. Put all vegetables in a food processor or in a bawl and purée them.
Add water from the pot until you get the thickness desire.

Ladle into bowls and… here comes the fun part……
You can put a scoop of sour cream in the middle and sprinkle pumpkin seeds/sunflower seeds/ croutons/ soup mandels.

Stay warm,
Hava & Dorit

Sometimes, we are in need of simple recipes which allow kids to help us in the kitchen.
I thought that I would dedicate the following recipe to the kids who like to be in the kitchen. I’m sure that if you share this recipe with your child he or she will be glad to help. These chocolate balls are fun to make and do not involve any baking.

Ingredients:
½ lb tea biscuits
10 tablespoon sugar
5 tablespoons hot cocoa powder
7 tablespoons milk
1 teaspoon vanilla extract
3.5 oz unsalted margarine

Directions:
Put the tea biscuits in a Ziploc bag and crumble by pounding with a roller
Put the crumbs in a bowl; add the sugar and cocoa and mix.
Add the milk the vanilla extract and the margarine. Stir well; you can use your hands and make sure all the ingredients blend.

Shape small spheres with your hands.
You can roll the spheres in coconut shavings, sprinkles, minced nuts or any other topping.

Enjoy,

Hava & Dorit

With the closing of the Jewish Holiday season, the cool weather, the apple and cinnamon smells everywhere, I thought it would be nice to share recipe that involves apples:

Chicken with apple cider and mushrooms.

Ingredients:
8- 10 drumsticks or
4 oz unsalted margarine
2 Liquid oz, apple brandy
2 shallots onions (diced)
16 liquid oz, apple cider
6 oz sliced mushrooms
8 liquid oz, non dairy creamer
½ lb apples (gold delicious)
4 tablespoons chopped fresh parsley
Oil

Directions:
1. In deep pan heat 2 oz unsalted margarine, season the drumsticks with salt and pepper and fry them until they are golden brown, and add the apple brandy. Cook on low flame for 2-3 minutes.

2. Add the diced onion, the apple cider cover and cook for 15 minutes. Make sure to turn the drumsticks so they won’t burn.

3. On another pan stir the mushrooms in the rest of the unsalted margarine for 4 minutes (cover the pan).

4. Add the mushrooms, non dairy creamer, and the apple cider to the chicken and cook for 5 minutes.

5. Take the chicken out and continue to cook the sauce for 10 minutes until it thickens

6. You taste and add salt and pepper to taste. Add the chicken for 2 minutes.

7. Slice the apples and add to the chicken; sprinkle the parsley and serve.

Until the next time,
Hava & Dorit