5-Ingredient Shortcut Recipes for Sukkot
With so many meals to prepare for, it can feel like you're living between the grocery store and kitchen! I’m so excited to bring you these easy but beautiful 5-ingredient recipes that will definitely minimize the amount of items you need to buy and also save you some time in the kitchen. Chag Sameach!
A layered dessert with only 5 ingredients? Fancy that! This pie is so chocolatey and delicious nobody will know it took you just a few minutes to throw together.
Yield: 1 pie
1 box Gefen Pudding mix
2 cups Gefen Almond Milk (according to pudding mix instructions)
16 ounces Haddar Whipped Topping
1 Glicks Graham Cracker Crust (regular or chocolate)
1/3 cup Pure Food Mini Chocolate chips or chocolate bar shavings for topping
1. Prepare the instant pudding mix according to package directions, using almond milk.
2. Pour half of it in the bottom of the pie crust. Refrigerate for 10 minutes to set.
3. Whip up the whipped topping and mix half of it with the remaining pudding mix. Add that as the next layer of the pie.
4. Add the remaining half of the whipped topping as the third layer.
5. Garnish with mini chocolate chips or chocolate shavings.
6. Freeze for 2-3 hours before serving.
This Middle Eastern spiced beef is tucked beneath flaky layers of puff pastry for a showstopper side dish.
Yields: 2 braids
2 tablespoons oil
1 and 1/2 pounds ground beef
1 package Gefen Puff Pastry, defrosted overnight in the fridge, according to package directions
3 teaspoons Pereg Kebab or Jerusalem Mixed Spices
1 can Gefen Mushrooms, roughly chopped
4 cubes Gefen Sautéed Onions
Egg wash and sesame seeds for garnish
1. Preheat the oven to 400 degrees Fahrenheit. Heat oil in a skillet over medium-low heat.
2. Add in the ground beef and chop into pieces with a wooden spoon. Cook until the beef is browned on all sides. Add in the spices and sauteed onions. Cook for an additional 5 minutes, or until most of the liquid has evaporated. Set aside to cool.
3. Meanwhile, remove the puff pastry from the package and cut in half. Place the second sheet in the fridge while you work with the first. On a floured surface, lightly roll out the puff pastry sheet to form a nice rectangle.
4. Transfer to a baking sheet lined with parchment paper. Imagine the pastry has 3 equal sections. Add half of the ground beef mixture, using a slotted spoon, to the center section. Leave a 1/2-inch space at the top and bottom. Using a sharp knife, cut the 2 outside sections into 8 1-inch horizontal strips just to the center section. Fold the top and bottom. Then, alternating sides, “braid” the strips over the middle section. Set aside and repeat with the second sheet of puff pastry.
5. Brush both braids with egg wash and sprinkle with sesame seeds if desired. Bake until golden brown, approximately 25 minutes.
This panko-crusted salmon is juicy and crunchy thanks to the quick glaze and panko topping.
Yields: 6 servings
6 fillets of salmon
1 tablespoon Manischewitz Honey
1 tablespoon Haddar Dijon Mustard
1 tablespoon Gefen Maple Syrup
1/2 cup Pereg Japanese Style Fine Panko
1. Preheat the oven to 400 degrees Fahrenheit. Place the salmon on a baking sheet lined with parchment.
2. Whisk together the honey, mustard, and maple syrup.
3. Brush the mixture over the salmon fillets. Sprinkle the panko over each fillet, gently pressing down as you go making sure the panko adheres to the fish. Bake for 15 minutes.
It’s slowly starting to get a little colder out, and everyone is craving a bowl of soup! This creamy cauliflower soup tastes like it spent all day simmering on the stove, but takes only around 30 minutes and 5 ingredients to make!
Yields: 6-8 servings
1 24-ounce bag BeLeaf Frozen Cauliflower
1 and 1/2 boxes of Manischewitz Chicken or Vegetable Broth
3 cubes Gefen Sautéed Onions
1 package Gefen Chestnuts, roughly chopped
3 tablespoons Gefen Almond Creamer
Salt and pepper to taste
1. Pour the cauliflower, broth, and onions into a large pot. Bring to a boil, then lower the flame to medium-low and cook until the cauliflower is soft, about 20 to 25 minutes.
2. Remove the pot from the heat and let it cool slightly.
3. Add in the chestnuts and blend with an immersion blender.
4. Add in the almond creamer and season with salt and pepper to taste.