Break the fast with these delicious recipes

I know everyone’s waistlines are busting from the yummy Rosh Hashanah meals shared with family and friends. Even the challah was especially delicious this year. My family meal consisted of healthy choices including chopped salad (my son Michael thinks this is the smartest way to serve salad as you can include lots of veggies that no one will identify), steamed broccoli, raw green beans and carrots, and dishes created with a “healthy natural” sugar substitute. The not-so healthy dishes included cut up franks and beans and potato kugel. But all in all, everything was delicious. Somehow my apple cake was a little too moist (maybe I shouldn’t have added a Granny Smith apple..but I needed one more for the recipe).

So, now we are moving onto a break the fast meal. Here are a few choices. The cake recipe is actually a healthy choice.

Have an easy fast.

-B

Spinach lasagnÃ©, a la Mimi

Preheat oven to 350 degrees

Ingredients:

2 pounds ricotta cheese (use skim)
2 packages frozen chopped spinach
2 cups grated mozzarella
1 egg
2 jars marinara sauce (one can have mushrooms)
grated parmesan to one’s liking
1 teaspoon salt
3/4 teaspoon oregano
3/4 teaspoon basil
1/8 teaspoon pepper
You can adjust the seasonings to your taste.
A little more than 1 box of no bake lasagna noodles.

9 x 13 pan

In bowl mix all ingredients except tomato sauce and use only 1/2 the mozzarella.

In greased pan layer about 1/2 cup sauce (I need to use more to make sure the bottom of pan has a thin layer). Noodles (I need to break a few noodles to get them to fit) and cheese mix.

Repeat about two more times. End with noodles, top with sauce and mozzarella, and parmesan if you want. Before baking take about 1/2 cup of water and drizzle around the perimeter. Cover loosely with aluminum foil. Bake for 1 1/2 hours.

Sour cream coffee cake

From Festivals of Lite Kosher Cookbook by Gail Ashkanazi-Hankin

Ingredients:

3 egg whites
1 cup nonfat sour cream
2/3 cup sugar
3 tablespoons nonfat cream cheese
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Cooking spray

Topping

1/2cup Grape Nuts cereal
1/3 cup brown sugar
1/2 tablespoon cinnamon

Blend the egg whites, sour cream, sugar, cream cheese, and vanilla and almond extracts with an electric mixer until creamy. Combine the flour, baking powder, baking soda, and salt, and stir into the wet mixture until well blended. Coat a 10 inch round baking pan with cooking spray and spoon the batter into the pan evenly.

To make the topping, combine the ingredients and sprinkle over the batter. Bake at 350 degrees for 30 minutes or until the cake springs back to a light touch.

Serves 12.

Cooking with Beth

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