Welcome to my Tasty Bites!

There is nothing better then sitting down to a meal with friends and family. Good times or bad, the memories shared and created around the dinner table is one
that will be with you always. For me, it does not matter how many years have passed but when I taste my Mom's cooking, I'm 5 years old all over again! Sometimes a recipe flops and at other times it becomes the go to and all time favourite for months to come.

On this page you will find some of my all time favourites. From soups to main courses to desserts and everything in between -

Enjoy, L'chaim and Bon appetite!

Guila Rice


Thanks to Adina Landa from the Chabad Jewish Center of Novato who first gave me this easy 1 bowl small batch Challah recipe. I've played around with it a bit but it is just as fast, easy and tasty as before!

2 tbsp of yeast

1/3 cup of sugar

2 eggs

1/3 cup of honey

1 tbsp of vanilla

1/3 cup of oil & 2 tbsp

1 1/3 cup of warm water

2 tsp of salt

3 1/2 - 5 1/2 cups of flour - you can use white, whole wheat, white whole wheat or a mix of them all.

Poppy seeds or sesame seeds for garnish - optional

You will need 2 large bowls, plastic wrap, clean large dish towel, parchment paper, cookie sheets or bread pans, knife, 2 cup glass measuring glass.

Dissolve the yeast into the warm water in one of the large bowls. Let it sit for 5-8 minutes. Into the glass measuring cup, mix the eggs with the vanilla & honey. Add the salt, oil and egg mixture to the yeast. Mix. Start to add the flour, 1 cup at a time and mix well. Once most of the flour has been incorporated into a gloppy mess (yes that is a word!) - after about 3-4 cups worth - you can start to knead by hand INSIDE the same large bowl. As the dough gets sticky, add more flour and keep kneading. Knead in the bowl for about 10-15 minutes. Sometimes I get lazy and only knead the dough for 7-9 minutes and it still comes out fine maybe just not as fluffy.

Turn the dough into the other large bowl that has the 2 tbsp. of oil in it. Coat the top and bottom. Cover with plastic wrap and then the clean dry dish towel. Place the bowl in a warm spot, away from drafts, for 1.5 hours to rise.

Turn the dough onto your counter top. You may need to sprinkle a bit of flour on the counter. Knead a bit by hand and then shape the way you want to. This batch can make one huge Challah or 2 nice sized ones. You can braid it, make it into a "flower" using a round cake pan, or use bread molds - up to you. After you have shaped it, let it rest for 1/2 hour. Brush with egg wash and sprinkle with poppy or sesame seeds if you want.

Bake at 375* for 30-45 minutes.


You can learn more about Challah and the Mitzva associated with it by checking out www.TheJewishWoman.org part of the Chabad.org site.