Kosher Once A Month Cooking II: The Recipes

Thanks again to Shaindy Gerstein from Happily Hectic for sharing her Once a Month Cooking Plan. This is part 3 of her plan – the recipes. If you haven’t already, read her OAMC Budget & Menu and OAMC Plan, then dig into these delicious-looking recipes.

Carrot Kugel


  • 3 cups grated carrots
  • 1/2 cup sugar
  • 1/3 cup oil
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 eggs


  • Mix all ingredients well. Pour into greased 9×13 pan and sprinkle top with cinnamon and sugar.
  • Optional topping: mix ground walnuts (leftover from Orange Walnut Cake) with cinnamon and
  • Bake at 350° for 45-55 minutes.

Zucchini Kugel


  • 6 medium zucchini, quartered & sliced
  • 1 medium onion, chopped
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1-2 tablespoons onion soup mix
  • 4 eggs
  • 1/2 cup oil
  • salt & pepper


  • Mix all ingredients.
  • Bake, uncovered, in a greased 9×13 pan at 350 degrees for 1 1/2 hrs or until set & golden brown

Mushroom and Scallion Stuffed Chicken

(From Barefoot and Cooking)


  • 8 oz crimini or button mushrooms, sliced
  • 4 scallions, chopped
  • 1 lb of boneless skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1 tbsp toasted sesame seeds
  • salt and pepper to taste
  • 1/2 tbsp olive oil


  • Heat oil in a frying pan over medium flame.
  • Add mushrooms and scallions and cook 10 minutes.
  • Add salt and pepper to taste.
  • Meanwhile butterfly chicken breasts and cut each breast into 2 long parts. Place each breast in between 2 pieces of parchment paper and pound until thin.
  • Divide the mushroom & scallion mixture evenly among the chicken and spread it on top of the chicken in a thin layer.
  • Beginning at bottom, carefully roll the chicken up so that the stuffing does not fall out. Dip into breadcrumbs to coat.
  • Place in a large baking dish. Cover. Bake at 350 for 40-45 minutes until done.

Vegetable Soup

From Healthy Eating for Ordinary People


  • 1 yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 parsnip, peeled and chopped
  • 1 whole head of garlic, unpeeled and left whole
  • 1 teaspoon salt
  • 1/8 teaspoon paprika (mostly for color!)
  • 3 bay leaves
  • 1/4 cup pearled barley
  • 1/4 cup brown or green lentils


  • Put all ingredients in a medium soup pot.
  • Cover with water and bring to a boil. Lower the heat to a simmer and cook for about three or four hours (more is fine; less isn’t).
  • Check on the soup from time to time and add water if needed.

Lentil Soup

From More Quiche Please


  • 10 cups water
  • 1 cup red lentils
  • 1 cup brown lentils
  • 3 medium carrots, peeled and sliced
  • 4 tabelspoons vegetable soup mix
  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley
  • freshly ground black pepper, to taste


  • Place all ingredients in a large soup pot and bring to a boil.
  • Reduce to a simmer, cover, and cook for 1 hour, stirring occasionally.

Apple Kugel


  • 1/4 cup oil
  • 1 cup applesauce
  • 5 eggs
  • 1/4 – 1/2 cup sugar
  • 1.5 cups flour
  • 1 tsp vanilla
  • cinnamon
  • 5 apples, sliced


  • Mix the batter.
  • Pour enough batter to just cover the bottom of a 9×13 pan.
  • Layer sliced apples over the batter.
  • Pour the rest of the batter over the apples.
  • Bake at 350° until top is browned, about 45 min-1hr.

Broccoli Kugel


  • 40 oz. frozen chopped broccoli, cooked and drained
  • 2 tablespoon onion soup mix
  • 6 eggs
  • 6 tablespoons mayonnaise
  • 6 tablespoons flour


  • Grease and put into 2 8×8 pans
  • Bake for 1 hour at 350°

Maple Glazed Chicken



  • 8 skinless chicken thighs or 8 boneless skinless chicken thighs, all visible fat removed
  • 6 tablespoons pure maple syrup
  • 6 tablespoons reduced sodium soy sauce
  • 2 tablespoon lemon juice
  • 2 garlic cloves, minced ( medium sized)
  • 3 teaspoons minced fresh ginger
  • 1/2 teaspoon fresh ground pepper
  • 2 dash cayenne pepper (optional)


  • Mix together all ingredients and store in freezer bag.
  • When you are ready to prepare, defrost the bag, then remove the thighs from the marinade.
  • Grill, broil or cook until juices run clear.
  • Place the marinade in a small sauce pan over medium heat and bring to a boil.
  • Reduce temperature to a low simmer and cook for 3 to 5 minutes.
  • Generously brush the chicken with the sauce and serve.

Cranberry Chicken

From Freezer Friendly


  • 8 pieces chicken
  • 2 tablespoon Soy Sauce
  • 1 cup Cranberry Sauce
  • 1/2 cup Orange Juice
  • 1/4 teaspoon Cinnamon
  • 4 tablespoons oil


  • To freeze: Mix together all ingredients and store in 1-2 freezer bags.
  • To serve: Defrost. Cook until juices run clear.

Orange Walnut Cake

From Whole Living


  • 1/2 cup olive oil, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 cup walnuts
  • 1 tablespoon freshly grated orange zest
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup packed light-brown sugar
  • 3/4 cup fresh orange juice
  • Confectioners’ sugar for garnish


  • Preheat oven to 375 degrees.
  • Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan.
  • Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
  • In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts.
  • Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
  • Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.
  • Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
  • Before serving, dust cake with confectioners’ sugar.

Quinoa, Black Bean & Corn Salad

From Norene’s Healthy Kitchen by Norene Gilletz


  • 4 cups vegetable or chicken broth (I use water with soup mix)
  • 2 cup quinoa
  • 2 can black beans, drained & rinsed
  • 2 cup corn kernels
  • 2 red pepper, chopped
  • 8 scallions, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 6 – 8 tablespoon lemon or lime juice (preferably fresh squeezed)
  • 6 to 8 tablespoon extra virgin olive oil
  • salt & freshly ground black pepper


  • Cook quinoa according to package directions in broth. Once quinoa is cool add remaining ingredients.
  • On serving day add chopped fresh cilantro or parsley.

Cinnamon Swirls


  • 2 pie crusts
  • 1/4 cup oil
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon


  • Allow pie crusts to sit out 10-15 minutes to soften.
  • In a small bowl mix together the sugar and cinnamon.
  • Lay pie crusts out on a cookie sheet.
  • Brush oil over pie crust.
  • Use cinnamon/sugar mixture and sprinkle over entire pie crusts.
  • Roll pie crusts.
  • Cut slices and set on cookie sheet to bake.
  • Bake at 425° for 15-20 minutes or until dough is cooked and slightly browned. Cool.


  1. I love once a month cooking! These dishes look delicious.

  2. Glad a recipe of mine made it in!

    I make that quinoa salad, too, and we always love it. Actually, I love just about everything in that cookbook. It was my first and is still my most-used.

  3. Aviva Meyer says

    Wow Shaindy! Those recipes look awesome! I can’t wait to try some!

  4. YEEEEESS! Thank you Mara for hosting Shaindy! These recipes look AWESOME and easy enough to prepare for our family of 7!

    Thank you, thank you, thank you!

    Andrea : )

  5. Thanks everyone for your kind words! I take no credit for the actual recipes; all I did was find them and try them out. If you have any recipes that are easy to make and freeze well please email them to me so I can include them in future plans.

Leave a Comment