Who doesn’t love good food and great meals?  But who wants to spend a lot of time in the kitchen preparing it? For cooks who don't have much time but do want delicious homemade food Devorah Kahan and Rachel Moskowitz have created just the cookbook. ONE POT, ONE PAN (Israel Bookshop Publications) is filled with many tried-and-true recipes that anyone, at any age or stage in life, can whip up easily.  From busy moms needing to get supper on the table (preferably within ten minutes) to college and career women and men with limited spare time, ONE POT, ONE PAN has everything needed to whip up a fabulous meal in minutes.

“Just before entering college we spent a year in Israel in seminary.  There we discovered that many young people were not familiar with cooking and baking,” explain Devorah and Rachel.  “A lot of them have never spent time in the kitchen or cooked for themselves that much so they don’t know where to start.  We determined then and there to create a cookbook for anyone, at any age or stage in life who wants easy to follow recipes that take a short amount of time to prepare.”

The recipes in ONE POT, ONE PAN are kosher and range from Soups and Salads; Meat, Dairy and Pasta Mains to delicious Side Dishes; Desserts; and Snacks and Drinks.  Recipes include:

-    Classic Chicken Soup

-    No-Mayo Egg Salad

-    Crispy Schnitzel

-    Best Burgers

-    Quick Shawarma

-    Shakshuka “Pizza”

-    Chocolate Chip Pancakes

-    Vegetable Grilled Cheese

-    Easy Spiced Pasta

-    Fruit Compote

-    Cookie in a Mug

-    No-Bake Granola Bars

“We love how the kosher food world has really expanded and grown with delicious new food trends to try.  You don’t have to be Jewish or keep kosher to love our recipes.  We put a lot of love, tears, and sweat into creating this cookbook and we are more than excited to share it with you.”

ONE POT, ONE PAN recipes can be fixed and prepped in just a few minutes with minimal supplies so you can have your cake and eat it too!

Matzah Brei

The first thought that pops into my head when you say matzah brei is Pesach, but it can really be eaten at any time. Some people like matzah brei sweet and some like it savory. Whichever way you make it, it’s a great dish that you can eat year-round.

Yield: 1 Serving

1 Sheet Matzah

Water

1 Egg

Salt and Pepper or Sugar and Cinnamon, to taste

1 Tablespoon Oil

1. Crack the matzah into large pieces (about 2-3 inches). Soak in room-temperature water to cover for 5 minutes to soften. Drain all excess water.

2. Crack the egg into a bowl, add salt and pepper or sugar and cinnamon and beat with a fork. Add soaked matzah and mix.

3. Heat oil in a frying pan over a medium flame. Add the matzah mixture and fry while stirring until egg is thoroughly cooked.

Note: You can add the spices/sugar either before or after frying. If you are cooking for multiple people, you may want to leave it out and let everyone choose what they want.

Tip: You can break up the matzah either before or after you soak it, depending on how small you like the pieces.

If you break it up after it soaks, the pieces will be bigger. If you want small pieces, place in a Ziploc bag before you soak it and crush or pound it until pieces are the desired size.