I’ve used spaghetti squash to make a spaghetti squash kugel as well, and liked the results so much that I decided to turn it into a spaghetti squash latkes recipe as well!

Many Kugel recipes work great fried as patties instead of baked, turning them into latkes.

I absolutely love potato latkes. But it can be a royal pain to make, primarily because of the pile of dishes it makes with grating the potatoes.

Why latkes for Chanukah are even a thing:

The tradition is really to eat fried foods (ooohh…) to commemorate the miracle of the last jug of oil lasting 8 days instead of the one it should have. Since Jews in Europe were poor and pretty much ate potatoes, potatoes, and more potatoes, many Jews of European descent eat potato latkes. Fried donuts (sufganiyot) are actually also a delicious Chanukah treat and maybe more common among Middle Eastern Jews.

So really, the tradition is fried foods.

These spaghetti squash latkes for Hanukkah are super easy to make and fried as well, so they are a great fit for the tradition.

For a fun Chanukah craft for kids, check out our kid-friendly, safe Chanukah candles! Or, give our Chanukah coloring page for adults a try.

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How to make this Spaghetti Squash Latkes Recipe for Chanukah:

Ingredients:

• 1 large spaghetti squash
• 3 extra large eggs
• 1 medium onion, cut into thin rings or chopped small
• 1  t. salt
• 1/4 t. pepper
• Oil for frying

Instructions:

1. Cut your squash in half. If you need to, you can poke holes in it and microwave it on high for ten minutes (or bake it) to make it easier to cut. Cool before you cut it if microwaving first.
2. Place flesh-side-up on a baking sheet and bake on 400 for 30 minutes, or until you can remove the flesh easily with a fork.
3. Remove the seeds and then comb the flesh using a fork into a large mixing bowl.
4. Add eggs, onions, and seasoning and mix well.
5. Heat oil in a frying pan. When it’s hot enough, form your spaghetti squash mixture into patties and place in the pan.
6. Fry until golden, flip, and fry until the other side is golden.

Serve smokin’ hot!

Will you be trying this spaghetti squash latkes recipe this Chanukah? Or do you stick to the traditional? What’s your favorite Chanukah food? Comment below!

The post Spaghetti Squash Latkes Recipe appeared first on Jewish Moms & Crafters.

Scroll to the end of this page to get the printable Mushroom Medley Muenster Quiche recipe. 

When I got married, a wonderful friend of mine gifted me a binder full of tried and true recipes- her recipes, her mother’s, my mother’s, etc. In the dairy section was a recipe for mushroom quiche. I’m actually not the biggest fan of mushrooms, but I do like them in two types of dishes- quiche, as I discovered when I tried her recipe, and soups.

I was such a novice when I first started cooking that when I saw the recipe called for a pie crust, I baked the quiche in a graham cracker crust. I had no idea there were frozen pie crusts for savory dishes!

Over the year, as I fell in love with cooking (and eventually baking!) I tweaked her recipe and made it my own. The original called for canned mushrooms; in this Mushroom Medley Muenster Quiche, as the title hints, I use three types of mushrooms, slowly sauteed for maximum flavor.

Ingredients for Mushroom Medley Muenster Quiche

• 9″ deep dish frozen pie crust
• oil for sauteeing, about 1/2 TBSP
• 1 white onion, diced
• 4 – 6 oz white button mushrooms, thinly sliced
• 4 – 6 oz shiitake mushrooms, thinly sliced
• 4 – 6 oz crimini mushrooms, thinly sliced
• 2 garlic cloves, minced
• 3/4 cup heavy cream
• 1 egg
• 2 egg whites
• 1/4 cup all purpose flour
• 4 oz muenster cheese, shredded
• 1 tsp kosher salt
• 1/4 tsp ground white pepper
• 1 tsp dried thyme

How to make Mushroom Medley Muenster Quiche

1. Preheat your oven to 350 F.
2. Using a fork, prick small holes into the frozen pie crust. Place in oven for 10 minutes. When done, remove from oven and let cool.
3. Meanwhile, heat oil in a large frying pan. Saute onion for 5-7 minutes, until translucent.
4. Add mushrooms to pan. On medium-low heat, saute mushrooms, stirring occasionally until mushrooms have reduced in size and darkened in color. This will take between 10 and 20 minutes.
5. Add garlic to pan and saute for an additional minute or two.
6. Set mushroom mixture aside and let cool.
7. In a small bowl, combine heavy cream, egg, egg whites, flour, muenster cheese, salt, and pepper. Mix well.
8. Set the pie crust on top of a baking sheet in case of leaks.
9. Pour mushroom mixture into pie crust.
10. Pour cheese mixture over the mushrooms. Sprinkle with thyme.
11. Bake at 350 F for 40 minutes or until golden brown and top is set.
12. Remove from oven and let cool slightly before slicing so the inside has a chance to firm up.

This Mushroom Medley Muenster Quiche freezes very well in an airtight bag. Reheat directly in oven. 

The post Mushroom Medley Muenster Quiche appeared first on Jewish Moms & Crafters.

These Sticky Pastrami Twists are easy to make, and addictive; you have been warned. It’s hard to stop eating them.

I used super basic ingredients that I already have at home, like duck sauce, mustard and honey. I’m not the biggest fan of using duck sauce when I cook in general, and 1 jar lasts a really long time in my fridge, but it’s definitely a good thing to use on these yummy twists.

The reason I put pastrami in these twists is because it’s the form of cold cuts I like most. However, this will work well with most other deli meats, if not better. Sliced pastrami is thin and delicate, and it can be difficult to work with in this manner. Beef fry (facon) or corned beef does work better with these twists, but I still choose pastrami because I know my family enjoys it.

If you want to make this sticky pastrami twists even sweeter and stickier, instead of using egg wash on the pastry, take 1 Tablespoon of duck sauce and use that as your coating. It adds great flavor and color!

What you need to make Sticky Pastrami Twists

• a sharp knife
• silicone basting brush
• rolling pin
• whisk
• baking sheet
• parchment paper

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Sticky Pastrami Twists

(For the printable version, scroll to the end of this post.)

Ingredients:

1 sheet puff pastry dough, thawed

3/4 C duck sauce

1 Tbsp mustard

6 oz sliced pastrami (or deli meat of your choice)

1 egg, beaten

1 tsp honey

Sesame seeds, optional

How to make Sticky Pastrami Twists:

These Sticky Pastrami Twists are the perfect side dish for a Shabbos meal. They stay well in the fridge for a couple of days; heat up uncovered so the dough stays crispy!

The post Sticky Pastrami Twists appeared first on Jewish Moms & Crafters.

Even before I knew that Baby Y is allergic, I was already looking for a change from the same old sesame noodles. I needed a cold pasta alternative that will be a crowd-pleaser, easy to bring to family events, and not too complicated.

I ended up throwing some ingredients together with some friends’ suggestions that kind of mimic a caprese salad (tomatoes, herbs, mozzarella) but not in its true form. It’s quick and easy. It’s usually extremely popular. And best of all: it’s allergy-friendly!

I also put in black olives because M loves those, but they’re totally optional – be sure to leave that out if you’re working with a crowd who prefer a milder dish (I made that mistake at our family Chanukah party…) It adds a LOT to the salad but it doesn’t need it.

Instead of soft mozzarella balls I chunked up some cheese sticks. A friend of mine taught me this trick for when I want larger pieces of mozzarella without having to dissect a huge hunk… and without having to tear awkward slices, or putting in shredded cheese that disappears right in.

I serve it in this bowl.

It’s not as yummy, but much easier to find and more affordable if you’re cooking for a crowd, especially considering Kosher concerns. I did it the lazy way with Italian seasoning instead of fresh basil – you can pick your level of involvement!

Grape tomatoes cut in half keep it flavorful and sweet, while being easy to eat. I’ll bet it would taste great if you replaced it with sun dried tomatoes too! If you have babies eating it, quarter your grape tomatoes and olives, and cut your cheese stick chunks in quarters the long way too.

For the pasta I really like Ditalini but elbows work great too, as would any small pasta.

This pasta caprese salad is also very kid-friendly (leave out the olives if your kids don’t like it!!) and perfect for kids who will ONLY eat white pasta (like mine) and who end up without the veggies.

Ingredients for the Pasta Caprese Salad Recipe:

1 lb Ditalini pasta

1 6 oz can black olives

1 dry pint grape tomatoes

8-9 cheese sticks or string cheese

Dressing:

2 T olive oil

1 T red wine vinegar

1 T Italian seasoning or dry basil (or replace with fresh)

Garlic powder

Onion powder

How to make Pasta Caprese Salad:

1. Cook your pasta in salted water till al dente, drain, and rinse, and allow it to drain well. Add it to a large salad bowl.
2. Cut olives and grape tomatoes in half the long way and add it to your salad. Cut the cheese sticks into chunks. Add it to your room temperature or colder pasta. Make sure not to add it to the pasta while it’s hot – you DON’T want it to melt. You want to bite into nice chunks of cheese!
3. Mix together your dressing ingredients and add it to your salad. If you’re using fresh basil, add that right before you serve it so it doesn’t wilt.
4. Serves approximately eight. Doubles easily for a crowd. Serve chilled.

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What is your favorite pasta salad recipe? Comment below!

Print the recipe:

The post Pasta Caprese Salad Recipe appeared first on Jewish Moms & Crafters.

Sesame snap peas are so simple to make and are the perfect last-minute veggie side dish. Whenever I can’t think of something exciting to make, I revert back to this tried-and-true recipe- they win every time. Disclosure: this post contains affiliate links.

My mother made these all the time when I was growing up (she still does!), so credits for this recipe belong to her. All I did was create proper measurements and cook time, since, of course, which one of our mothers has that?

I love the versatility of these sesame snap peas. You can throw them in the oven for a while, and come out with softer, more roasted snap peas, or pull them out earlier for a crunchy, satisfying dish. They don’t just make an easy side dish. This recipe is perfect for both Shabbos, Yom Tov and during the week. It’s even great as a healthy snack!

I hesitated posting these, only because the recipe is embarrassingly easy- it’s not much of a recipe! But then I decided that you all deserve to have some of these delicious sesame snap peas in your life. Besides, who can’t use another super simple recipe? Most of us don’t cook gourmet on a regular basis. (At least, I don’t!)

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Easy Sesame Snap Peas

1 bag frozen sugar snap peas

2 teaspoons toasted sesame oil

1 handful sesame seeds, lightly toasted

1/2 tsp – 1 tsp salt, or to taste

1/2 tsp – 1 tsp garlic powder, or to taste

How to make Sesame Snap Peas

1. Preheat the oven to 375 degrees.

2. Line a baking sheet with parchment paper and set aside.

3. Place the sugar snap peas in a large mixing bowl. (You can skip this step and mix everything together on the baking sheet. I like doing it in a bowl so that the seasoning is evenly distributed.)

4. Add toasted sesame seed oil, toasted sesame seeds, salt and garlic powder. (Note: I do not toast the sesame seeds before baking. However, my mother insists that it tastes much better when they are pre-toasted. If you have the extra couple of minutes, do it! Bake the sesame seeds for 8 minutes at 350 degrees, watching carefully so they don’t burn.)

5. Mix well.

6. Place the sesame snap peas mixture onto the baking sheet in a single layer.

7. Bake for 30 minutes or until edges are slightly brown and crispy.

8. Enjoy! I serve these sesame snap peas warm but they’re delicious cold too!

What is your go-to easy side dish? Let us know in the comments!

The post Easy Sesame Snap Peas appeared first on Jewish Moms & Crafters.