Chanukkah Special- Alien Latkes *Original Recipe*

Chanukkah Special- Alien Latkes

It's that time of year to fire up the skillet and make the latkes. Traditional, latkes are made from potatoes. These are a funky fresh twist on an old tradition, and yes their green. You could say these latkas are out of this world. ^^

Ingredients:

1 shredded zucchini
1/2 of a small red onion chopped
1 green onion chopped
5-6 mushrooms minced
3 egg whites
3 tablespoons of grape-seed oil

Preparation:

1) Prep your vegetables: grate zucchini, chop green and red onions, and mince mushrooms, put it all together in a large bowl.

2) In a small bowl beat egg white, ( you can use whole eggs if you wish)

3) Then add eggs to the large bowl and mix contents together.

4) Add oil to skillet and heat it up. When skillet is warm take about 2 tablespoon of zucchini mix and put it on the skillet to form latkas ( the should look like cakes or patties). *Don't make them too large; their easier to turn when there small.*

5) Cook until they're nice and brown at the bottom, then flip and cook the other side.

6) Repeat with the remain mixture.

7) Don't forget the sourcream and apple sauce, when your done. If you really want an out of the world flavor add ketchup instead.

Take me to you leader -(^^)- Beep.

Sauted Escarole *Original Recipe*

Escarole is a type of endive, and a bitter leaf vegetable. It is a great addition to soups, pastas, salads and can be eaten raw. Its like they say the simplicity is best, and that what this recipe is all about. Escarole just goes great with garlic and oil, but I added a few onions for fun.

Ingredients:

1 Head of Escarole
2-3 gloves of minced garlic
1-2 tablespoons of grape-seed oil
1 green onion
a dash of red onions

Preparation:

1) Wash Escarole. Chop and minced garlic, green onion and red onion

2) Set skillet on medium heat, add grape-seed oil let it warm up, then add garlic cook for about 4 mins, then add green & red onions.

3)Add Escarole, and saute until soft.

Enjoy ^^

Whole Food's Surprise

It's day before Thanksgiving, and I'm in the middle of doing some last minute shopping at Whole Foods Market. Then, one of the staff gave me this beautiful paper turkey. I'm calling this a Thanksgiving miracle ^^ I used this turkey to compliment my traditional thanksgiving muffins. It's our own special family tradition.

This turkey has made our thanksgiving even more special. I would like to thank the kind staff at Whole Foods for giving it to me, he will forever becoming part of our thanksgiving tradition.

Happy Thanksgiving everyone !!

Mushroom Broth (Original Recipe)

I've always wanted to make mushroom broth, and it turned out great. Surprisingly, the asparagus and green onions gave it the right kick. This broth is bold and delicious, and it goes down smooth.

The Good Stuff presents (applauds)-

Mushroom Broth:

Ingredients:

4-5 shiitake mushrooms

3 pieces of bok choy

2 green onions

7 stems of asparagus

1/2 of a golden beet

1 small piece of ginger

1 clove of garlic

Preparation:

1) Fill a large pot with water and set to boil on medium heat

2) Chop and clean all vegetables

3) When water is hot, you know when you start to see steam rising, add vegetables. Then switch to low heat.

4) Let vegetables cook until soft, this should take about 1.5- 2 hrs.

5) For a stronger flavor, let broth rest for about 30min -1 hr in the pot.

Tune in next time as we show you how you can make imitation soy sauce using this broth.

Until then, Enjoy^^

Super Quick Fried Rice (Original Recipe)

I was making rice and all of a sudden I was inspired to take it a step further. In a heat of passion, I grabbed some red & green onions, mushrooms, and fired up the skillet. I added the rice and egg whites mixed it around and Vola! This dish is quick and easy, it tastes great, and its surprisingly healthy, all thanks to a moment of inspiration.

Ingredients:

1/2 - 3/4 cup of brown rice

1/4 of a red onion

3-4 shiitake mushrooms

1 green onion

2 eggs whites

a piece of ginger

1/2 tbs of grape seed oil

ketchup(optional)

Preparation:

1) Cook rice in rice cooker. (If you don't have one, then follow directions on the rice package)

2) Clean/chop onions, mushrooms and ginger, and beat egg whites in a bowl.

3) After rice is done cooking, set skillet on medium heat, and let grape seed oil warm up.

4) Add onions, mushrooms and ginger, let them sweat for about 2-3 mins.

5)The add rice, and mix everything together for about a minute.

6) Now add the egg whites, let them cook, and now the fun part, mix the contents together !

7) Turn off skillet & Enjoy^^ + add ketchup if you desire ;)

Freestyle Vegetable Broth ( Original Recipe)

With winter fast approaching, it's that time of year, broth time! It's empowering to make your own from scratch and its much simpler than one would think. I decided to make things interesting by adding some bok choy and shiitake mushrooms, golden beets, and cayenne pepper. I named this recipe Freestyle Vegetable Broth because anything goes, think of the ingredients as a guideline.

Freestyle Vegetable Broth-

Ingredients:

1 large carrot

3 pieces of bok choy

a bunch of parsley

2 large parsnips

1/2 of a golden beet

6 pieces of celery

3 shiitake mushrooms

a piece of lime rind

2 cloves of garlic

3 pieces of ginger

a dash of cayenne pepper

Preparation:

1) Fill a large pot with water and set to boil on medium heat

2) Chop and clean all vegetables

3) When water is hot, you know when you start to see steam rising, add vegetables. Then switch to low heat.

4) Let vegetables cook until soft, this should take about 1.5- 2 hrs. It takes time, but it's worth it.

Have fun and be creative, and the results will surprise you.

Snow covered Veggies ( Original Recipe)

It's the universal question that's on everyones mind, "whats for dinner?" Necessity is truly the mother of invention. Utilizing a box of left over egg whites, and some fresh vegetables, I put a creative twist on the old fashioned omelet. When I scrambled the egg white, it reminded me of a snow, hence the title Snow covered Veggies.

Snow covered Veggies:

Ingredients:

1 chopped green onion

1 handufl of chopped bok choy

3 egg whites

1/8 cup of chopped orange pepper ( any kind will do)

some chopped parsley

1 tbs of grapeseed oil

Tabasco, or pepper to taste

(optional- a few leaves of parsley for garnish)

Preparation:

1) Wash and chop green onion, bok choy, orange pepper,and parsley

2) Beat egg whites

3) Heat up skillet, add tablespoon of grapseed oil. When the oil is warm add green onion, and let them sweat for around 5 mins.

4) Then add the bok choy, then cover the skillet and let the bok choy steam for around 10-15, till it's semi-soft. ( if you have cooked bok choy you can skip this step)

5) Add eggs whites, make sure the bok choy and onion are covered in egg whites.

6) Add the remaining ingredients, and scramble eggs whites like crazy! Make sure it's cooked.

7) Slide on to a plate, and add tabasco or pepper or your favorite spice to taste. Want to go for gusto? Then put a parsley garnish on top.

Enjoy^^

November is Original recipe month

This month on The Good Stuff is original recipe month ! Featuring our broth series. Stay tunned as we churn out a new recipe each ^^

Spotlight: King Arthur's Gluten-Free Bread Mix

King Arthur's is well know for their superior flour quality, no other brand can compare to their taste and texture. There long a waited Gluten-Free flours and mixes are finally available in stores to the public. Somethings in life are just worth waiting for.

The verdict, this bread is a slice heaven. King Arthur's doesn't disappoint, the quality of the this mix is outstanding. The texture is incredible, its crunch on the outside and the dough is fluffy on the inside. Unlike most gluten-free bread mixes, this one has no funny after taste. It blows the competition out of the water, one bite and you'd swear you were eating regular bread.

This mix does take a long time to prepare, you need to let it rise for 30 min, then put the mix in a bread pan and let it rise again for 20-40 mins. Eventually placing the pan the oven to bake for 50-60 mins. Yet,for results like these it's worth the wait. The king has re-claimed his thrown.

( I didn't have a bread pan so I used a bunt pan, it still came out great. )

For more information:

http://www.kingarthurflour.com/glutenfree/

*Please note: that some of King Arthur's gluten-free mixes, such as there chocolate cake, brownies and cookie mix do contain corn-starch. The bread mix does contain potato starch*

[For a potato starch free alternative, we recommend, Namaste Foods Bread Mix, another great product]

The Good Stuff rating:

Best Bread Mix on the planet!

Beer Battered Veggie Tempura! (Version 1)

Tempura has always been a favorite of mine as long as I can remember. It's Japanese deep fried vegetables or seafood. After reading, The gloriously gluten-free cookbook, by Vanessa Maltin, I was inspired to create my own gluten-free tempura dish. As wonderful as Vanessa's recipe is, I had to make a few modifications. This is the corn/gluten/dairy-free version, the long line of many versions to come.

*Note: originally tempura batter is made with eggs *

Beer Battered Veggie Tempura! (Version 1)

For the Batter:

-7 oz of Redbridge gluten-free beer

- 1/2 cup of tapioca starch

- 2/3 cup of millet flour

- 1 tablespoon of sugar

- 1 packet of yeast

For Frying:

-Canola oil or Grapeseed oil

2 yellow or green peppers

2-3 sweet potatoes

1 head of broccoli

* other veggie suggestions: string beans, asparagus, feel free to be creative*

( seafood can be used with this batter, if your not allergic )

Directions:

Batter:

In a large bowl, combine all batter ingredients, and whisk well together.

Frying:

1) Prep the vegetables by slicing them into bit-sized pieces.

2) In a large skillet or pot ( if your using a pot, you'll need around 3 cups of oil); heat over medium heat, until oil is ready

3) Dip veggies into batter and make sure their coated well. Carefully place veggies in hot oil, and fry everything until golden brown. ( If using a skillet, see photo below, you'll have to flip the veggies till golden brow)

4) Remove crispy veggies from skillet place on a plate with a paper towel to cool and soak any additional oil.

Enjoy the Beer Battered Goodness !

Spotlight: Andean Dream Quinoa Cookies

Have we got a special treat for you! Are you trying to find a chocolate-chip cookie that is gluten- cookie, and is also free of soy & corn? Well, check out Andean Dream Quinoa Cookies. The best part is, they taste just like a regular chocolate chip cookie. The quinoa gives these cookies a wonderful texture; packing an extra crunch in every bite, sending your taste buds to flavor heaven.

Andean Dream also adds a nice touch by individually wrapping each cookie, perfect for whether your on the go or packing school lunches.

Andean Dream offer's five varieties . . . Orange Essence, Chocolate Chip, Cocoa-Orange, Raisins & Spice and Coconut.

These cookies are gluten/wheat/dairy/soy/corn-free and are produced in a nut-free facility. They contain no trans-fat & no cholesterol. This product is also fair-trade.

For more information check out:

http://andeandream.com

The Good Stuff rates Andean Dream Quinoa Cookies:

5/5

The Good Stuff: Recipe Challenge Details

Last time we reviewed Ricco Dispurto's ,Triple Chocolate Chip cookie recipe. His recipe didn't turn out like we hoped, to read our review click here. In response we issued our first challenge.

Do you think you can create your version of a flour-less cookie recipe?

Challenge Rules:

1) It must be a flour-less recipe ( meaning no rice, millet, teff, sorghum flour, etc..you get the picture)

2) This is gluten/allergy- free blog. All recipes must be allergy friendly! The recipe can't not contain nuts/tree-nuts, corn, soy,and gluten and in addition must excluded 1 other allergen.

3) When sending in your recipe, include a photo, or go for gusto and include a video

List your name, state, and country (if your not from the United States), and the allergens your recipe is free from.

Send your entries to:

thegoodstuffny@gmail.com

and the winning recipe we'll be featured on our blog.

Triple Disaster, so let's make Muffins instead !

Like my fellow New Yorker's who tune in at 3'o clock in the afternoon to watch televisions latest sensation, The Doctor Oz Show; I was blown away by Dr. Oz's presentation of a new triple chocolate cookie recipe. This recipe was created by Chief Ricco Dispurto, author of, Now Eat This! He has claimed to have created a 45 calorie cookie. His secret, No flour! What an astonishing revelation;eliminating the cumbersome task of experimenting with different flour ratios. Anyone who has baked gluten/allergy-free chocolate cookie knows that it is no easy task. One must go through trial and error to find precise flour ratios, to ensure a similar texture and taste, as their original counter parts. This recipe was a god-send, the way we bake cookies is going to change forever or so I thought.

As the old saying goes if it's too good to be true, then it probably is. Ricco's recipe crashed and burned from the start. It looked great on paper. The cannellini beans are adapted from a technique that is often used in Japanese pastries. In which uses red/white beans to accompany flour or replace it. The egg whites when stiff along with the sugar would create a meringue texture replacing the flours "stiffness". For the first-time in Good-Stuff history, I followed this recipe exactly to the letter.

In practice, it fell apart. As I poured the batter on to the cookie sheet, I expected a stiff meringue like texture, the result was watery and disgusting. Realizing that my hopes for chocolate chip cookies had been dashed; I grabbed the muffin pan, and poured the batter inside. Thanks to some quick thinking, I ending up baking beautiful muffins and they were delicious. I had saved the day, so to speak, but the quest for a good chocolate chip recipe still continues.

Ricco's recipe set many high exceptions, but when executing it, it fails to meet them. While it’s theoretical possible to bake cookies without flour, it didn't work out this time in our kitchen. We would like to see flour-less cookie recipe that’s works. The Good Stuff issues a challenge to you, the reader. Do you think you can create your version of a flour-less cookie recipe?

Then send it to us:

thegoodstuffny@gmail.com

and we'll feature it on our blog. (you must send a picture or video with your recipe, for more details click here)

The Good Stuff rates this recipe: 0/5

In addition we rate the muffins alternative as: 3.7/ 5

( 3.7- because the muffins were highly perishable)

------------------------------

TRIPLE CHOCOLATE CHIP COOKIES

Ingredients:

Makes 20 cookies

1 serving: 45 calories

1.4 g fat

2 g protein

9 g carbohydrates

0mg cholesterol

2 g fiber

32 mg sodium

1/2 tsp vanilla extract

1/3 cup unsweetened cocoa powder, sifted

1 cup canned white cannellini beans, rinsed and drained

2 tbsp light agave syrup

3 large egg whites

11/2 cups granulated artificial sweetner

1/4 cup dark chocolate-covered cacao nibs

1/4 cup mini chocolate chips

Directions

Preheat the oven to 375@F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.

In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.

In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the artificial sweetner. Continue to beat the whites until they are creamy and nearly stiff. Add 1/3 of the egg-white mixture to the cocoa bean mixture in the food processor. Blend to combine, for about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.

Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 21/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.

Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

Find more healthy alternatives to appease your sweet tooth in Rocco's new cookbook, Now Eat This!

[Recipe courtesy of: The Dr. Oz Show- http://www.doctoroz.com]

*Extra Special* The Good Stuff Spotlight: Righteously Raw Chocolate Bars

Up until now, I thought that when it came to soy/corn/gluten/nuts-free chocolate Enjoy Life Foods had dominated the market. Today I discovered an alternative, a delightfully chocolate bar from Righteously Raw. This product live up to it's name. It blew me away, yes there's gluten-free and nut free candy on the market. It's difficult to find a chocolate bar that is soy/corn free, they're the most common ingredients, next to the chocolate respectively. Yet to find a chocolate bar that doesn't contain gluten/soy/corn and is made in a nut-free facility, and ( can't stress this enough) is also organic; that's very rare.

The Verdict: It tastes great, the filling is unbelievable. Each bar is filled with a special super-food: goji berries, acai, to name a few, and they're wonderful for your health. In this case you can have your cake and eat it too. We say keep up the good work Righteously Raw- looking forward to more products in the future.

For more information you can check out Righteously Raw:

http://www.earthsourceorganics.com/

The Good Stuff rates this product: 5/5

The Good Stuff Spotlight: Tinkyada Rice Pasta

On this week's The Good Stuff spotlight , is Tinkyada Rice Pasta.

This pasta is wheat/gluten-free, and is also corn, soy, dairy, casein, egg, meat, nut & peanut free. In addition it is Kosher certified and organic.

The taste of this pasta is absolutely incredible. The texture is remarkable and superior to regular pasta. The company claims hold true, this pasta will not become mushy, and it texture will stay consistent. We've tried several gluten-free pastas and this is by far the best rice pasta that we have come across.

Tinkyada makes several types pasta's for all your needs. We recommend the vegetable spirals.

For more info check out their website:

http://www.tinkyada.com/

We rate this product: 5/5

Independence Day Pineapple Stir-Fry Surprise ! (Original Recipe)

As the 4th of July approached, I realized that my annual hot dog tradition has been put on hiatus. It looked like a golden opportunity to try this recipe. Yes, I'll admit a stir-fry dish does sound unconventional. But why not shake things up a bit? It took several attempts and a lot of research to create this dish. Yet, I can truly say that this recipe is my own creation. My first original allergy-friendly recipe. I hope you enjoy it. Happy July 4th !!

Independence Day Pineapple Stir-Fry Surprise!

Ingredients:

1 1/2 cups of medium grain brown rice

(Prepare rice 1 day or a few hrs a head of time, if not cook rice, but don't fully cook it, or it will become soggy when making this recipe.)

1 medium red onion

2 cloves of minced garlic

Group 1-

1 cup of whole food's frozen Chinese stir-fry veggies (use broccoli, mushrooms, string beans, carrots- defrosted) [ this product is great, it's very versatile and economical]

1/2 of chopped bok choy

1/2 of chopped red bell peppers

Group 2-

3 chopped scallions

8-16 oz can of chopped pineapple

8 oz of diced tomatoes ( canned or fresh)

Group 3-

1 cup of coconut milk

1 tsp of curry powder

1/4 tsp of cinnamon

1/2 of agave syrup

chopped ginger

* Traditionally this dish calls for soy sauce & sesame oil. The non-vegetarian version use ham, pea and an egg *

(Note: For those with coconut allergies you may omit the coconut milk and the next 3 ingredient. This recipe tastes good either way.)

Preparation:

Step 1. Heat the olive oil in a stir-fry pan or extra-wide skillet. Add the garlic/onion and sauté over medium heat until golden.

Step 2. Add Group 1. Turn the heat up to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.

Step 3. Add Group 2 and continue to stir-fry for just a minute or two, just until the tomatoes soften slightly.

Step 4. Stir in the cooked rice, and then add Group 3. Stir gently until all the ingredients are completely combined.

Serve, and Enjoy^^

Happy Independence Day !!

The Princess and The Frog: Swamp-Bottom Gumbo

In Honor of Disney's movie The Princess and the Frog, I have been inspired to create a gluten-free vegetarian gumbo. Our recipe is loosely based on the two recipes below.

Gluten-Free Chicken Gumbo - Recipe for Gluten-Free Chicken Gumbo

Quick Vegetarian Gumbo | WholeFoodsMarket.com

Swamp-Bottom Gumbo ( movie pun..LOL)

I tried to be as authentic as possible and use a roux. *Reminder- this recipe requires a lot of time and patience, if you want quick and easy gumbo, use the whole foods recipe with the same ingredient *

(Note: This recipe is very flexible, if your not allergic to meat/chicken/seafood, add at step 3)

Ingredients-

Roux-

1/2 cup of grapeseed oil ( tid bit- why grapeseed oil? It has many wonderful qualities: it's great for cooking at high heat, it's lighter then olive oil, while it also has the same health benefits, and it goes well with meat/seafood)

1/2 cup of brown rice flour or sweet rice flour

The Rest-

1 medium onion chopped

1/2 cup of chopped green onions

1 cup of frozen bell peppers ( 1/2 cup can be used- I really love peppers so I added extra)

8-10 oz package of frozen sliced okra

1 can of cannellini beans

1 (28 oz) can of diced tomatoes

2 minced cloves of garlic

3- 4 cups of veg. stock

1/2 teaspoon of thyme

3 bay leaves

1/2 teaspoon of cayenne pepper

last by not least Tabasco sauce- ( Chipotle Tabasco sauce was used, but any other variety works too)

3 cups of brown rice

Preparation: ( Is the same as Gluten-Free Chicken Gumbo - Recipe for Gluten-Free Chicken Gumbo)

*To make the roux*

Combine the oil and flour in a heavy stockpot. Over medium heat, whisk continually until the mixture turns a deep caramel color. Stir continually and remove from heat as soon as the mixture turns a deep caramel color like in the photo above.

( time: 20-30 mins)

After:

Step 1- Add chopped onions, celery, bell pepper and green onions and return to medium heat. Stir until vegetables are tender, about 3 minutes. Remove from heat.

Step 2- Put the okra in a heavy skillet and stir, over medium heat until not "ropey", about 15 minutes. (The ropes are clear strings of natural mucilage which make okra an excellent thickener). Remove from heat.

Step 3- Add the veg. stock, beans, chopped tomatoes, okra, seasonings and garlic to the pot. Simmer for about 30 minutes.

To serve, place 1/2 cup cooked rice in bowls and add gumbo. Garnish with a few drops of Tabasco.

Viola ! As Tiana's father said .."good food warms you heart and soul". That definitely holds true when it comes to this gumbo.

Gluten-Free Tuesday Surprise at Whole Foods

Every Tuesday, Whole Foods Markets gives out Gluten-Free samples throughout the store. Luckily, I had some free time and I was check out the samples. There were lots of great items, from Curious Cookies to Mary's Gone Crackers; given my 6 food allergies they're not for me. Just as I was about to finish, I came across Gilbert's Gourmet Goodies. I had discovered another cookie company that was gluten-free and didn't have soy, corn or nuts in there ingredients. Hurray !!
These sugar cookies are out of this world. Not only do they taste like a real sugar cookie, but they're the perfect blend of soft and crunch. Gilbert's Gourmet Goodies also offers Chocolate Chip Paradise and Super Dooper Snickerdoodle cookies, in bit size or a large cookie if your on the go. In addition, they also sell ready-made cookie dough.

Please take note that the chocolate chips in the Chocolate Chip Paradise Cookie does contain soy lecthin. This cookie isn't 100% soy-free, but the rest are. All the cookies are made with Palm Oil, it's true that it's non-hydrogenated ( meaning no trans-fat), but there is still saturated fat. So remember cookies are a once in a while treat.

If your looking for a soy-free chocolate chip cookie, we recommend Enjoy Life Foods, free of the top-8 allergens and more.

The Good Stuff rates Gilbert's Gourmet Goodies :

4/5 on a whole ( why not use soy-free chocolate chips?)

5/5 on their Sensational Sugar Cookie.

For more information check out:

Gilbert's Gourmet Goodies

http://www.gilbertsgourmetgoodies.com/

The Princess and the Frog + Updates

In Honor of Disney's movie The Princess and the Frog, I have been inspired to attempt to make gluten-free vegetarian gumbo & benignet's.

Updates-

coming soon- our ultimate substitution page

every week we will have a spotlight on our favorite gluten-free products

our banana-dough cookie recipes

Passover special: Gluten-free Matzah Brie

Every Passover I look forward to making my favorite dish Matzah Brei. I created a special recipe when I was a teenager and it's been a hit ever since. This year Passover was going to be different experience. If you a have wheat/gluten allergies you can't eat regular matzah. What was I going to do? Would I ever be able to make my favorite dish again?

After searching high and low I finally found gluten-free matzah. Dai yenu!

This is the best matzah you'll ever taste, its even better than regular matzah. It's shemura matzah made from gluten-free oats. It's also the most expensive matzah brie you'll ever make. This box of matzah cost $24, but being able to cook your favorite recipe-priceless.

Here it is the Gluten-Free version of my original Matzah Brei recipe:

3 piece of g-free matzah

milk ( or rice milk)

1 egg white

dash of cinnamon

1 tsp agave syrup

In a large bowl break the 3 pieces of matzah into tiny little pieces. Add milk so that 3/4 of the matzah is covered, like eating a bowl of cereal, remember you don't want to drown them. Let them soak for a few minutes until there semi-soft. Then add cinnamon, and agave syrup, it's oatmeal after all.

In separate bowl beat egg white and add to large bowl and mix. This recipe is pretty flexible, if there's too much milk add more matzah, or vice versa. Feel free to experiment.

Now it's time to heat up the pan, on a low-med flame. Use oil or butter, which ever you prefer.

When the pan is hot pour matzah batter, it should form a circle. This is similar to cooking pancakes, let first cook for around 5 mins or until the batter looks uniform or compact. Then flip, ( if you can't flip the entire thing divide in half or 4's) , let the other side for about 3-4 mins.

Then your done. You add syrup , or fruit and enjoy =) Happy Passover !