This book is dedicated to a lot of people, starting with my mom and Rara who both taught me how to cook. My sisters who are my favorite chefs to cook with. And lastly to my roommates, who put up with an insanely messy kitchen for all this to happen.
EASY ~$5.00 AROUND 5 MINUTES SIDES & SNACKIES
INGREDIENTS
PRODUCE
• 1-2 cucumbers
• 1 garlic clove, finely chopped
PANTRY
• 2 tablespoons sesame oil
• 1 tablespoons soy sauce
• 1 tablespoons rice vinegar
• 1/2 teaspoon chili flakes
INSTRUCTIONS
STEP ONE: CUT UP CUCUMBERS
Cut up cucmber into quarter-inch slices. Thickness is up to you, ticker slices will be less saucey!
STEP TWO: PREPARE THE SAUCE
Combine the seasame oil, soy sauce, rice vinegar, chopped garlic clove and red pepper flakes into a bowl. Mix until fully combined.
STEP THREE: ADD IN CUCUMBERS
Mix together the sauce and cucumbers until the cucumbers are fully covered. Enjoy!
SOY CUCUMBERS ARE BEST SERVED WITH:
A rice bowl or even just as a crunchy snack on it’s own! Suggestion: if you like your cucumbers to stay crunchy, don’t put the sauce on until you’re ready to serve them. The longer the cucumbers sit with the sauce the softer they become.
DIFFICULTY COST TIME TO MAKE MEAL TYPE
DIFFICULT ~$10.00 AROUND 2 HOURS
INGREDIENTS
PROTEIN
• 1 egg, for egg wash
PANTRY
• 7 teaspoon yeast
• 1 cup granulated sugar
• 2 1/2 cup warm water
• 7 cups flour
• 1 tablespoon salt
• 3/4 cup oil
ABOUT THIS RECIPE
I won’t lie, these beautiful challahs in the photo were actually baked by my mom. While I have made challah myself before, she just has the special touch. Challah is one of my favorite snacks. My love for it stems all the way back to preschool at the JCC where we would bake challah almost weekly. Back in preschool we would add in rainbow sprinkles but challah can be enjoyed plained or topped with cinnamon sugar or everything but the bagel seasoning! This page is dedicated to my mom who doesn’t always like to cook but is fantastic at it anyways!
STEP
ONE: PREP THE YEAST
INSTRUCTIONS
In a large bowl, place in yeast, sugar and water. Let sit for about 10 minutes or until yeast has activated.
STEP TWO: PREPARE THE DOUGH
Meanwhile, prepare the dough: pour your flour into a pile and place salt on top of it. Add oil to the flour. Mix until you can’t mix any further and then begin to knead the dough with your hands until it’s no longer sticky, about 10-15 minutes.
STEP THREE: FIRST PROOFING
Place the kneaded dough in large oiled bowl, cover, and let rise for at least an hour or until doubled in size. Suggestion: place it in warm area of your house, dough likes to be warm and it helps with yeast rising!
STEP FOUR: BRAID THE DOUGH
Divide into half. Divide each half into three strands. Braid each set of three strands into it’s own challah. Let each loaf proof for another hour.
STEP
FIVE: BAKE THE DOUGH
Preheat the oven to 350° Fahrenheit. Take your egg and whisk. Brush the egg over the loaves, cover the whole top with egg wash. Place in oven on baking sheet for 30-35 minutes or until golden brown.
CHALLAH IS BEST SERVED:
With any dinner as a side dish. Toasted with butter or any condiments/spread. A personal favorite is using the challah to make challah french toast in the mornings!
EASY ~$10.00 AROUND 10 MINUTES
SIDES & SNACKIES
INGREDIENTS
PRODUCE
• 1/2 - 1 cup of dill pickles
• 1 garlic clove, finely chopped
• 1 lemon
• 1/8 cup chopped dill
• 1/8 cup chopped chives
• 2-4 tablespoons chopped pickled jalapeños, optional
DAIRY
• 8 ounce sour cream
• 1/4 cup mayo
INSTRUCTIONS
STEP ONE: CUT UP YOUR INGREDIENTS
Roughly chop your dill pickles, fresh dill, fresh chives, and pickled jalapeños. Suggestion: use Grillo’s Hot dill pickles or Grillo’s Sweet and Spicy pickles. They add extra flavor to the dip, especially if you enjoy a little kick!
STEP TWO: CREATE DIP
In a bowl, combine the mayo, sour cream, and all your chopped ingredients. Squeeze the juice of the lemon into the bowl and mix until fully combined.
STEP THREE: DIP IN
Pickle dip is perfect for a dip night, I recommend dipping classic ruffle chips or for a healthier option carrot sticks! Enjoy!
DIFFICULTY COST TIME TO MAKE
MEAL TYPE
EASY ~$10.00 AROUND 30 MINUTES MAIN DISH
INGREDIENTS INSTRUCTIONS
PRODUCE
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon roughly chopped fresh oregano
• 2 tablespoon roughly chopped Italian parsley
DAIRY
• 1/4 cup grated Parmigiano Reggiano, more as needed
• 3/4 cup heavy cream
PROTEIN
• 4 ounces diced pancetta, optional
PANTRY
• 1 pound rigatoni or penne pasta
• 2 tablespoons olive oil
• 1/2 teaspoon red-pepper flakes
• 3/4 cup vodka
• 1-28 ounce can crushed tomatoes
STEP ONE: COOK THE PASTA
Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
STEP TWO: PREPARE THE SAUCE
Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3-5 minutes. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2-3 minutes.
STEP THREE: FINISH THE SAUCE
Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
STEP FOUR: FINISH YOUR PASTA
Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.
VODKA PASTA IS BEST SERVED WITH: Any veggie of your choice! I like to top with some parm, mozzarella, or a ball of burrata.
MEDIUM ~$15.00 AROUND 45 MINUTES MAIN DISH
INGREDIENTS
DAIRY
• 1/4 cup grated Parmigiano Reggiano, more as needed
PROTEIN
• 2 large eggs
• 1 lb skinless, boneless chicken breasts
PANTRY
• 1-2 cups of flour
• 1-2 cups panko bread crumbs
• Neutral oil (vegetable/canola), for frying
• Salt, pepper, and any other preferred seasoning
ABOUT THIS RECIPE
What I love most about this recipe is how you can eat it so many ways. This chicken is delicious in a rice bowl with spicy mayo, in a cesar salad, on a sandwich, or accompanied by your favorite dipping sauce!
INSTRUCTIONS
STEP ONE: PREP THE CHICKEN
Butterfly your chicken breasts and remove any access fat from pieces. Cover the cut pieces in plastic wrap and pound pieces with meat tenderizer, or other tool (rolling pin or wooden spoon would work just as well).
STEP TWO: HEAT THE OIL
Add your oil of choice into a pan on stove, cast iron preferred, and set on medium-low heat to let the oil warm up while you continue to prep your chicken.
STEP THREE: BREAD THE CHICKEN
On three separate plates, place your eggs scrabbled in one, bread crumbs in another and flour in the last. To the flour add salt, pepper, and any other seasonings of your choice, mix until evenly incorporated. To the panko bread crumbs, grate in some fresh parm. Taking one piece at a time, dip your pieces of chicken in flour until fully covered, eggs and then finally the panko. Repeat until all the pieces are fully breaded.
STEP FOUR: FRY THE CHICKEN
Place your pieces of chicken into the oil, it should sizzle but not spray at you when set in. Turn up or down heat depending on how reactive the oil is to the chicken. Be careful not to crowd the pan with too many pieces! Cook on each side for about 4-5mins, or until golden brown. Once the panko on both sides are looking golden, take out of the oil and place onto a paper towel to cool and release excess oil. Once all pieces are cooked through, eat up!
CRISPY CHICKEN IS BEST SERVED WITH:
Rice and your choice of dipping sauce! I recommend a spicy mayo sauce to go over both your chicken and rice. Pair any seasonal veggy or go with soy ucumbers (pg. 10).
DIFFICULTY COST TIME TO MAKE
MEAL TYPE
MEDIUM ~$15.00 AROUND 1 HOUR MAIN DISH
INGREDIENTS INSTRUCTIONS
PRODUCE
• Juice of 1 lime
• 2 garlic cloves, finely chopped
• 1 teaspoon ginger paste
PROTEIN
• 1-2 lbs of chicken breasts
PANTRY
• 1/3 cup of olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon
ABOUT THIS RECIPE
This recipe is a classic in my best friend’s house! All through high school I would go over for dinner and enjoy this delicious chicken! So this page of the recipe book is dedicated to the Holzrichter family and all the family dinners they allowed me to sit in on. Thank you!
STEP ONE: PREP THE CHICKEN
Cut any extra fat off of chicken breasts. Feel free to butterfly chicken if you prefer thinner cutlets.
STEP TWO: PREPARE THE MARINADE
In a large bowl, add in olive oil, balsamic vinegar, lime juice, garlic, ginger paste, honey and Dijon. Mix until fully combined. Add in the chicken and mix until fully covered. Cover and place in fridge for at least 30 minutes, up to overnight.
STEP THREE: HEAT UP THE GRILL
Heat up the grill until it is a medium-high heat. This recipe can also be pan fried, but grilling is highly recommended.
STEP FOUR: GRILL THE CHICKEN
Once your chicken has finished marinading and the grill is heated begin cooking. Depending on the temperature of your grill, cook time will vary. Cook on each side for 5 minutes or until golden brown and fully cooked inside. Enjoy!
HOLZRICHTER CHICKEN IS BEST SERVED WITH: Any veggie of your choice! Crispy Brussels sprouts or oven roasted broccoli always goes well!
EASY ~$17.00
INGREDIENTS
PRODUCE
• 1 medium yellow onion, roughly chopped
• 2 garlic cloves, finely chopped
DAIRY
• 1/4 cup grated Parmigiano Reggiano, more as needed
PROTEIN
• 1 lb ground beef
• 1/2 lb ground Italian sausage
PANTRY
• 1 pound spaghetti
• 2 tablespoons olive oil
• 1/2 teaspoon red-pepper flakes
• Italian seasonings: oregano, parsley and any others of your choice
• 1-28 ounce can crushed tomatoes
AROUND 1 HOUR MAIN DISH
INSTRUCTIONS
STEP ONE: COOK THE PASTA
Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
STEP TWO: PREPARE THE SAUCE
Meanwhile, prepare the sauce: sauté the chopped onion until soft and translucent. Add in ground beef and Italian sausage. Cook until browned.
STEP THREE: FINISH THE SAUCE
Stir in the tomatoes and combine fully. Add in your preferred seasoning. I like oregano, rosemary, and Italian seasoning. Add in red-pepper flakes, optional. Let cook low and slow for around an hour.
STEP FOUR: FINISH YOUR PASTA
Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Divide among bowls, top with additional cheese.
EASY ~$20.00 AROUND 3 HOURS MAIN DISH
INGREDIENTS INSTRUCTIONS
PRODUCE
• 1 cup chopped romaine
• 1 cup butter lettuce
• Sliced red onion
• 1 avocado
• Sliced pear
• 6 cloves minced garlic
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1 lemon, juiced
DAIRY
• 1 large spoonful Boursin cheese
PROTEIN
• 1 lb steak of your choosing
PANTRY
• 1 cup olive oil
• Croutons
• 1 tablespoon soy sauce
• 1 teaspoon red peppers flakes
• 1 tablespoon cumin
• 2 tablespoon white wine vinegar
• 1-2 tablespoon hot honey
• 1 tablespoon Dijon
STEP ONE: MARINATE THE STEAK
In a large bowl, add 1/2 cup of olive oil, the juice of one lemon, the soy sauce, red pepper flakes, 4 cloves of minced garlic, and the cumin. Salt and pepper your steak then add into the marniade. Allow steak to marinate for at least 2 hours.
STEP
TWO: GRILL THE STEAK
Once the steak is fully marniaded, heat grill to medium-high heat. Cook steak on grill until done to your liking. Allow meat to rest covered on cutting board while you prepare the rest of the salad.
STEP THREE: CREATE THE DRESSING
In a bowl, combine 1/2 cup olive oil, 2 tablespoons of white wine vinegar, 2 cloves minced garlic, hot honey, Dijon, freshly chopped dill, chives, and parsley, salt, pepper, and a large spoonful of Boursin cheese. The more cheese you add the thicker the dressing will be. Mix until fully combined.
STEP
FOUR: COMBINE SALAD
In large bowl combine both types of lettuce, red onion, sliced avocado, sliced pear, and croutons. Slice up steak and place on top of salad. Dress your salad to your liking. Enjoy!
EASY $10.00 AROUND 30 MINUTES SWEET TREAT
INGREDIENTS
DAIRY PROTEIN
• 1/2 cup melted butter
• 1 egg
PANTRY
• 1 1/3 cup flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cooking oats
• 3/4 cup m&ms
• 3/4 cup chocolate chips
• 1 teaspoon vanilla
INSTRUCTIONS
STEP ONE: PREHEAT THE OVEN
Preheat your oven to 350° Fahrenheit. Prepare baking sheets with either parchment paper or oil.
STEP TWO: COMBINE DRY INGREDIENTS
In a stand mixer, or large bowl, combine the flour, brown sugar, granulated sugar, baking powder and soda, salt, and cooking oats. Mix until combined.
STEP THREE: ADD IN THE WET INGREDIENTS
Add in the melted butter, egg, and vanilla. Hand or electric mix until fully combined. Mix in the chocolate chips and m&ms.
STEP FOUR: PLACE COOKIES ONTO SHEET
Scoop dough out onto the prepared baking sheets, about one inch balls each. Put into the oven for about 7-10mins, or until golden brown and fully cooked.
COWGIRL COOKIES ARE BEST SERVED WITH: A glass of milk when they’re fresh out of the oven!
DIFFICULTY COST TIME TO MAKE MEAL TYPE
EASY ~$10.00 AROUND 30 MINUTES SWEET TREAT
INGREDIENTS INSTRUCTIONS
DAIRY
• 1 cup butter
PROTEIN
• 2 large eggs
PANTRY
• 1 cup brown sugar
• 2 teaspoon pure vanilla extract
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 teaspoon vanilla extract
• Chocolate chips
STEP ONE: PREPARE BAKING DISH
Line an 8-inch-by8-inch baking dish with parchment paper and set aside for later.
STEP TWO: BROWN THE BUTTER
Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, about 10 minutes. Immediately pour into a heatproof glass bowl; cover and chill until solidified, about 1 hour. (For quicker cooling, place in a freezer-proof bowl, and freeze about 30 minutes.)
STEP THREE: PREHEAT OVEN
Meanwhile, preheat oven to 350° Fahrenheit.
STEP FOUR: CREATE THE DOUGH
Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl. Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla, and beat on medium speed until well combined, about 1 minute. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chocolate.
STEP FIVE: BAKE THE COOKIES
Using a 3-tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets (do not flatten). Sprinkle with flaky sea salt. Place in oven and bake for 12 to 14 minutes, rotating pans (top to bottom) halfway through bake time. Let cookies cool on pans 10 minutes; transfer to wire racks. Bake remaining baking sheet of cookies until edges are lightly golden and set, 12 to 14 minutes, repeating cooling process. Serve cookies warm!
DIFFICULTY COST TIME TO MAKE
MEAL TYPE
EASY ~$10.00 AROUND 30 MINUTES SWEET TREAT
INGREDIENTS
DAIRY PROTEIN
• 1 cup butter
• 3/4 cup chunky peanut butter
PANTRY
• 1/2 cup brown sugar
• 1 teaspoon pure vanilla extract
• 3 cups rolled oats
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon kosher salt
• 1 cup dark chocolate chips
INSTRUCTIONS
STEP ONE: PREPARE BAKING DISH
Line an 8-inch-by8-inch baking dish with parchment paper and set aside for later.
STEP TWO: SUGAR THE OATS
In a medium saucepan, combine the butter, brown sugar, and vanilla extract. Heat over low-heat until the butter has melted and the sugar has fully dissolved. Add the oats, cinnamon and kosher salt. Cook stirring constantly for 4-5 minutes. Pour oats into the prepared baking dish. Spread out evenly and press down.
STEP THREE: MELT THE CHOCOLATE SAUCE
In either a double boiler over the stove or microwave, melt and combine chocolate chips and peanut butter.
STEP FOUR: POUR ON CHOCOLATE
Pour chocolate over the dish of oats. Refrigerate for 4 hours or until set. Cut into square bars and enjoy!
BAR CART
• 2 ounces vodka
• 1 ounce grenadine
• Sprite or any soda of your choice, substituting Coke would make a Roy Rogers!
• Maraschino cherries for garnish
STEP ONE: MAKE DRINK
Fill a glass with ice, then add 2 ounces vodka and 1 ounce grenadine. Top with soda, stir until fully combined.
STEP TWO: GARNISH
Garnish with Maraschino cherries or any other drink toppers. Enjoy!
EASY ~$10.00 AROUND 5 MINUTES DRINKY
INGREDIENTS
PRODUCE
• 3/4 part fresh lemon juice
BAR CART
• 2 parts your favorite gin, suggestion: Gray Whale Gin!
• 1 1/2 parts coconut water
• 1 part lavender syrup
INSTRUCTIONS
STEP ONE: SHAKE DRINK
Add all ingredients to a shaker with ice. Shake for 3-4 seconds until fully combined.
STEP TWO: POUR DRINK
Strain liquid over fresh ice.
STEP THREE: GARNISH
Garnish with lemon wheel or any other drink toppers. Enjoy!
DELICIOUS AND EASY RECIPES THAT EVERYONE CAN MAKE!
MAYSON RUTSKY