Posts Tagged ‘ Mondel Brodt ’

Escarole Bean Soup

My sister Sandy makes this soup all the time so I decided to give it a try.  The recipe she gave me was really just a list of ingredients so I really created it with just a basic idea.  I am really impressed with the results.  It’s a thick, hearty soup full of delicious vegetables and it’s super nutritious!

I actually made it a couple of days ago and brought a serving to work yesterday and will do so today as well.  I really need to get a good thermos for soups and such.  The soup is currently being transported in a glass bowl with a snap on lid.  I’m placing 50/50 odds on if the cover will stay on until lunch time!  The price of a simple thermos was pretty shocking to me.  This is old technology, why is a basic single serving thermos around $20?  I really didn’t want to spend that much.

Before I get to the soup we had a family dinner at my parents last night.  My mom made some family favorites which I will post about another time.  She made tzimmes and noodle pudding which I love.  My contribution was Mmmm, Mondel Brodt which was served for dessert and was a hit as always.


I large head of escarole

3 large onions halved and sliced thin

2 cans of vegetable broth,  2 cans of water

2-3 veg sausage links chopped (I used chorizo)

Or use cubed tofu in place of the sausage links

1 can of small white beans drained

A couple of chopped carrots

1 large pepper julienned

A handful of string beans halved

Olive oil as needed

A few cloves of garlic minced

Salt, pepper & seasoning to taste


Heat olive oil in a large soup pot  on medium and add onion, let the onion slowly wilt and brown stirring regularly, it should brown but not burn and will take about 15 minutes

Once onion is starting to brown add the sausage and let it cook in either slices or crumbles, as that cooks add in the other vegetables except for the escarole and let them saute for several minutes adding the garlic for the last minute, season as needed

Add the beans and broth to the pot and stir well, add in the escarole and let it cook down for several minutes, once it’s cooked down and is mixed in with other ingredients it is ready to serve

Peace love & greens, Lin


Mmmm, Mondel Brodt

Better known by my friends as Jewish Biscotti, Mondel Brodt is a quick easy dessert or treat that everyone loves.  I made this particular batch with the idea of freezing it for Christmas week.  I already need a new plan as the majority of it was eaten the first day!  The best part of this recipe is how easy it is, you can literally just toss the ingredients in a bowl, stir and form into loaves on the pan.

I make 1 recipe with 2 variations.  My daughter likes a softer version so 1 pan gets baked and sliced and is done.  The 2nd pan is the traditional version which gets baked, sliced and rebaked for about 5 minutes to give it the drier biscotti texture that is great for dipping in coffee, tea, cocoa, or milk.

Another option is to take the cooled cookies and dip 1 end in melted chocolate and then roll in nuts or a holiday colored sprinkle which gives it a festive look.  Plain or dressed up they will go quickly.

Mondel Brodt

3 eggs or ¾ cup of egg substitute

1 cup of sugar

1 cup canola oil

1 teaspoon baking powder

1 teaspoon vanilla, almond extract, and cinnamon

3 cups of flour

½ cup walnuts (sometimes I use pistachios)

8-12 oz semi sweet chocolate chips (depending on how much chocolate you like)

Preheat oven to 350 degrees and lightly grease 2 baking sheets

Mix together all ingredients up to the nuts until a dough forms and then mix in the nuts and chips.

Place on a cookie sheet in a loaf form (I use 2 pans that fit side by side in the oven) Mine are about 5 inches wide and ¼ to ½ inch thick but this is just a guess.

Bake for 30 minutes, remove from pan and slice in ½ inch to 1 inch cookies

Place back in the pan so they are not touching and bake for 5 minutes longer

Remove from heat and cool on wire rack