Grilled Flatbread

Like the rest of the world, I can usually have some pretty crazy, hectic days.  Delicious, but easy and quick to prepare recipes are a must for busy days! Knowing that I was heading out to run with a friend at 5:30 I decided to get cracking on dinner at about 4 so that everything would pretty much be ready to go when I got back. I quickly peeled and chopped veggies and created a vegetable soup. Next up was to put together the beef chili and let that start simmering.

 I decided that instead of making pasta or rice to go with the chili - we would be eating it on grilled flatbreads. (I found the recipe in a great new cookbook -  "Fresh & Easy Kosher Cooking.) So I mixed up the dough for the flatbreads - it took less than 5 minutes - and set it to rise.

At 5:30 my hubby walked in the door and headed out to run with my friend. Just under an hour later I returned and after catching my breath I went to finish up the flatbreads. The dough had plenty of time to rise and I worked fast to get them onto my Griddler to grill them so we could eat!! A few minutes later all 6 flatbreads had taken a turn on my "grill" and we were ready to eat. The flatbreads were PERFECT and finished to every last drop!

This recipe came from the Fresh and Easy Kosher Cooking cookbook...I have modified the amount of flour and the selection of spices. Enjoy!

Grilled Flatbread

1 tsp sugar
2 3/4 tsp dry yeast
1 cup warm water
2 3/4 cups flour
2 tsp salt
Dried oregano
Granulated garlic

Oil for brushing

Place sugar and yeast in a bowl and then add the water. Allow the mixture to sit for a few minutes to allow the yeast to proof. Add the flour, salt and some sprinklings of oregano and garlic. Mix well. Allow to rise for at least one hour.

Heat Griddler (or grill pan or any indoor grilling thingy) to high. Divide the dough into 6 pieces. Flatten out each piece as best as you can. (The recipe calls for rolling it out - but being that I was in a hurry and my rolling pin is way higher than I can reach - I just opted to flatten it to the best of my ability.) Brush both sides with oil and place on the grill. Grill for a few minutes on each side - happy eating!!

Happy Chanukah!!!

We spent our morning shopping for food in Brooklyn and then hit the road to head home for the first night of Chanukah. (That is why Shalom spent the day in his pjs - his preferred travel attire.) While on the Eastern Shore of MD, we watched as the sun sunk into ground and our day turned into night. As soon as it was dark, Shalom made a big announcement that it was now Chanukah. Still being on the road, there wasn't much we could do to celebrate other than break in out in loud "Happy Chanukah" cheers - which we did with great gusto.

We finally arrived at home at around 7 pm..and having been in a car for my entire day, I suddenly found all sorts of energy. As Levi set up the Menorahs, Shalom and I danced around the house singing Chanukah songs! (So that you won't wonder - Mushky is far, far away having a blast in sleep over camp in Arizaon!) Once the Menorahs were lit, we did some more singing and dancing - and then we sat down for an unusual game of Dreidel. We decided to tally up our Gimmels - and whoever had the most after 15 minutes would win the prize...Shalom won by a landslide getting a Gimmel almost every time he gave the Dreidel a spin - Levi and I didn't even come close!

Next, I decided that it wouldn't be Chanukah without latkes...and I opted to do a little experiment and make Zucchini-Potato latkes (well, mostly zucchini). They turned out to be delicious - and when I told Shalom that I put zucchini in them, he tasted them and made sure to let me know that they were perfect and were just as good as "regular ones".

Happy Chanukah everyone!!

(PS...if you are in the 757 - make sure to come to the GIANT Menorah lighting in front of Waterside in Downtown Norfolk tomorrow night at 5:45 pm...lots of Chanukah fun to be had!!)

Zucchini - Potato Latkes


1 sweet onion
2 large zucchinis, unpeeled
2 medium size Russet potatoes
2 eggs
1 cup flour
A tiny  bit of white vinegar
salt and pepper to taste
Oil for frying


Peel onion and grind in a food processor fitted with a chopping blade. Pour onion into a mixing bowl. Remove the chopping blade and set up the food processor with the shredding/grating disc. Grate the two zucchinis  and add to the bowl. Switch the blades and put the chopping blade back in (of course you could do the potatoes first to avoid all the switching - but I wanted to do them last to keep my potatoes from turning grey.) Grind the potatoes until finely ground and add to the bowl. Pour in a tiny bit of vinegar - to help keep the mixture nice and white. Add in the eggs, flour and salt and pepper. 


Heat oil in an electric skillet (more even frying experience!) and drop the batter in by the spoonful (I use a small ladle.) Fry until crispy on one side and then flip. Remove to platter and enjoy!