tag:blogger.com,1999:blog-289644822024-02-28T01:43:01.339-05:00kosher cuisineFabulous & Delicious Recipes by Material Maidel & FriendsMaidelhttp://www.blogger.com/profile/11342989598403517433noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-28964482.post-42115118255526757582013-02-18T14:57:00.001-05:002013-02-18T14:57:26.466-05:00Fun Food! :) (And healthy, too! :) )Cross posted in <a href="http://foodiscoveryblog.blogspot.com/2013/02/fun-food-and-healthy-too.html">Foodiscovery</a><br />
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This is great if you've eaten a sandwich and aren't quite satisfied but want a little something that's really healthy instead of a second sandwich: Top a slice of whole wheat bread with strips of red and/or yellow pepper. I used both and alternated the colors. Very delicious! :) I thank God that I've got plenty of yummy, healthy food to eat! :) (And chocolate chip cookies, too. Not exactly healthy but very yummy.)Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com5tag:blogger.com,1999:blog-28964482.post-91229377991644122992012-10-17T23:04:00.002-04:002012-10-17T23:04:29.505-04:00Whoa, what happened?!There have been no new posts in over a year, and one of my old posts is still the most recent post. Well, I keep forgetting to crosspost my posts from <a href="http://foodiscoveryblog.blogspot.ca/">Foodiscovery</a>, so if anyone out there is still reading this blog you can check out all the new original posts from there. Thanks!Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com0tag:blogger.com,1999:blog-28964482.post-33123652872457500902011-06-06T23:25:00.000-04:002011-06-06T23:25:54.046-04:00My ever-increasing dietary restrictions. Or, why is it so hard to find kosher organic food?Cross posted in <a href="http://foodiscoveryblog.blogspot.com/2011/06/my-ever-increasing-dietary-restrictions.html">Foodiscovery</a><br />
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<div class="post-header"> </div>Finally, after almost two months, here's the promised story of my transition to buying organic. I have <a href="http://livingmaxwell.com/organic-101#new">this post </a>that I saw posted on <a href="https://www.facebook.com/pages/Why-Go-Organic/131225623621297?sk=wall">this Facebook Page</a> to thank for motivating me to finally write this. It's going to be long so I'm going to divide it into sections. Here goes:<br />
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<span style="font-size: large;">My first shopping trip upon going organic</span><br />
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<span style="font-size: large;"><span style="font-size: x-small;">I was already going to Whole Foods for most of my grocery shopping, so I continued there. I thankfully live within walking distance of the <a href="http://wholefoodsmarket.com/stores/rooseveltsquare/">Whole Foods at Roosevelt Square</a>. The only difference was I had to look for that "USDA Organic" symbol, besides looking for a kosher symbol. Basically, I'd apparently made my food life twice as complicated....Or so I thought. See, several items I'd been getting for their other health benefits, such as Rena's <a href="http://shop.happybabyfood.com/our-products/happypuffs/banana-puffs.html">juice-sweetened puffs</a>, <a href="http://www.imaginefoods.com/content/organic-vegetable-broth">my favorite vegetable broth</a>, and <a href="http://www.gardenofeatin.com/product/?product=451&category=694">these yummy tortilla chips</a> were already organic. Other items, such as milk, eggs, and salsa, were easily found in organic versions.</span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;">Crackers</span> </span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;">My main struggle that trip was finding </span></span>crackers that would be acceptable to my husband but also healthy and organic. He had been used to eating a specific variety of Triscuits but unfortunately they are not organic. To complicate matters, there were for some reason two sections with crackers, which I didn't know at first. In the first, small section I found exactly one brand that was kosher and organic....but otherwise not up to my dietary standards. I thought, these can't possibly be the only crackers in the store! I asked an employee where I could find crackers, and she directed me to another aisl. Phew! Here I had some trouble as well. I found so many organic crackers but they weren't kosher. Finally I found one called <a href="http://www.marysgonecrackers.com/ns/intro.php">Mary's Gone Crackers</a> that was labeled both organic and kosher. Fun name, but were they healthy? Yes, whole grains and no sugar. I brought them home to hubby....Yum! :)<span style="font-size: large;"> </span> <br />
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P.S. The next day I found other crackers called <a href="http://www.twomomsintheraw.com/product_details.php?Prod_ID=7">Two Moms in the Raw</a> that Rena and I liked better.<br />
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<span style="font-size: large;">Produce</span><br />
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<span style="font-size: large;"><span style="font-size: x-small;">Organic versions of my usual fruits and vegetables are readily available at Whole Foods. However, I decided to join an organic CSA that would deliver to my door, just for convenience. <a href="http://www.fullcircle.com/">Full Circle Farm</a> packs up a box for us every week with organic produce from their own farm and partner farms and delivers it to our apartment at some point on Thursday nights or early Friday morning. I love it because I don't have to think about my weekly fruits and vegetables if I don't want to, but if I want to change anything there's a window of opportunity. I could also tell them never to give me something if I don't want it. Customer service is great, always responding to your questions and comments. They'll even give you a credit if you're not completely satisfied with all your received produce, if you ask. They even called a couple weeks to make sure I got my box, since the deliverymen couldn't be buzzed in. All this for $46 a week, for a family order. I always end up buying other fruit because hubby and Rena eat TONS of fruit (and I barely get any!). Also there are a lot of greens, which sometimes spoil before I get to use them all. This is good, though, because I'm encouraged to get used to using more greens.</span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;">Also I love that it comes so close to Shabbat so I get fresh produce for Shabbat! :) </span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;">Meat</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;">I wanted to make a meat dish for Friday night Shabbat dinner right after my organic transition, but I couldn't find any locally. Help! I resorted to making a vegetarian meatloaf in the hopes that hubby wouldn't even realize it was fake. Funny thing was, I realized as I went to serve it that it happened to be April Fool's Day, so even if he figured it out, it would just be an April Fool! Well, he didn't, and not only that but it came out awesome and he said it was deli-quality meatloaf! :) Unfortunately when I made it next time it didn't come out so good -- I think I just got lucky the first time because tofu isn't usually the best thing in the world -- so after that I just got regular kosher ground meat. As for chicken, for the following Shabbat I went online to search for kosher organic meat, as QFC only rarely has Empire Organic chicken. I tried ordering but they wouldn't even process my order for a single chicken because shipping costs would have been exorbitant! I'd promised hubby chicken for Shabbat so I had to run to QFC and get a regular kosher chicken. Hubby also likes when I get the precooked kosher chickens but unfortunately those aren't organic either. </span></span></span></span>I once tried making General Tzo's Tofu in the hopes that hubby wouldn't realize it was tofu not chicken, but he could totally tell the difference because it didn't come out good. My only hope of avoiding non-organic meat of any kind is to make it to QFC right when they've just gotten a shipment of Empire organic chicken. They get so little so rarely that it's snapped up immediately. They supposedly get it every two weeks on Mondays, but last time I was told it was coming on Tuesday and then it was late. I've basically given up on that. In short, I'm resigned to eating non-organic meat, at least while living here in Seattle. If it were just me I might go vegetarian, but I can't do that with my hubby who goes nuts after just a few days without meat.<br />
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<span style="font-size: large;">Fish</span><br />
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<span style="font-size: large;"><span style="font-size: x-small;">According to my Internet research, wild-caught is really the best way to go, even better than organic fish. So I called Whole Foods again to find out what wild-caught fish they had and found a recipe accordingly. I've also gotten wild-caught canned tuna and salmon.</span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;">Cheese</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;">I had a big problem with cheese, as there didn't seem to be any available locally that was both kosher and organic. Initially I tried making my own but I could only make a soft cheese which is simple and doesn't need rennet, a thermometer, etc. I made Paneer cheese. Hubby and I liked it for a bit but then he got tired of it. I spent more long hours on the internet, and it turned out that a couple brands, including <a href="http://www.tillamook.com/products/Cheese/Sharp-Cheddar-3.html">Tillamook Cheddar </a>that's found at Whole Foods, were actually organic and kosher thought they didn't advertise that on their packaging or website. Though it's a bit annoying that I can only get cheddar but no mozzarella, parmesan, or others, I can't complain too much because I do get to have cheese. There's also kosher organic cream cheese, cottage cheese, etc. I love the brand <a href="http://www.nancysyogurt.com/">Nancy's</a> because it tastes good and it's cultured. Also Nancy's sells giant containers of yogurt which is wonderful because my husband is currently on a fruit-and-yogurt kick. (Please not, not all Nancy's products are organic so you have to make sure the package says organic when you buy.)</span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;">Sweeteners</span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;">I had been using Truvia, but it's not organic. Also I'd heard that it can actually make you gain weight because your body is tricked into producing unneeded insulin which is stored as fat. So I experimented with various sweeteners. I'll go into more detail in a separate post, but for now suffice it to say that there's no lack of natural sweeteners, such as honey and maple syrup, in organic versions.</span> </span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;">Passover</span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;">I bought <a href="http://www.wholefoodsmarket.com/products/870">kosher organic grape</a> juice that I'd finally found at Whole Foods awhile before that. However, my husband requested wine. I could not find a wine that was both kosher and organic so I resigned myself to getting Israeli wine. If it wasn't organic, at least I could support Israel with my wine purchase instead of Kedem.</span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;">Whole Foods actually had <a href="http://www.wholefoodsmarket.com/products/item.php?RID=233">kosher organic matzah</a> and matzah meal that were also whole wheat, amazingly enough, so that was that.</span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;">Hubby requested a couple of things -- horseradish and marshmallows -- that simply did not exist in kosher and organic versions. I complied like a good wife.</span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;">Other food wasn't a problem; I just had to make sure everything was up to the strict standards for Passover, i.e. nothing with leavened bread.</span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;">Gotta draw the line somewhere</span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"> </span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="font-size: x-small;">At this point, I still accept food that someone gives me, is provided free at an even, etc. even if it's not organic. I'll eat Noah's Bagels still, for example, if someone else pays. I admit that free food is a weakness of mine, but it's also important to me to not look a gift horse in the mouth. As it is, my husband has local relatives who don't keep kosher, and it's hard enough for them to give us food that's ok, without making them also give us only organic food. I'll also use up non-organic food I had from before my transition, and I'll also use something non-organic that I bought accidentally. It's still food, an it's important to me not to waste.</span></span> </span></span></span></span></span></span><br />
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Conclusion</span><br />
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<span style="font-size: large;"><span style="font-size: x-small;">While organic food has become important to me, and indeed most of the food I eat nowadays is organic, sometimes something else that's important to me trumps my desire to eat organic. I don't want to beat myself up over not eating 100% organic. As much as I can do is good. I don't have to throw in the towel when I encounter a snag.</span></span>Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com5tag:blogger.com,1999:blog-28964482.post-18671968116887839682011-05-26T01:32:00.000-04:002011-05-26T01:32:40.986-04:00Oh, no! How can I make the cookies now?!<h3 class="post-title entry-title"> Cross posted in <a href="http://foodiscoveryblog.blogspot.com/2011/05/oh-no-how-can-i-make-cookies-now.html">Foodiscovery</a> (Sorry, I wrote this awhile ago but forgot to post it here.)</h3><div class="post-header"> </div><a href="http://www.aayisrecipes.com/2008/09/09/apple-walnut-cookies/#hide">These apple-walnut cookies</a> were a big hit for all three of us the first time I made them. I used all organic ingredients, whole wheat flour, and maple sugar instead of regular cane sugar. (I learned recently that Truvia can actually make you gain weight because your body is tricked into thinking you've eaten sugar. It produces insulin which is then stored as fat because it's not used. I learned this from a Facebook friend who's a holistic health coach. The accuracy of that information is a moot point because it's not organic anyway, but if anyone is interested I can request a source.) Also instead of following the directions I just tossed all the ingredients into a mixing bowl and mixed them all together. I knew from past experience that you can get certain recipes to come out just as well by taking that shortcut.<br />
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So anyway, hubby asked me to make them again a few days later. I began going down the list of ingredients, measuring amounts, and tossing them in the bowl....Oh no! I needed an egg but I was totally out of eggs! I couldn't just run out and buy eggs half a block away here in Seattle, not like we could in New York. But I promised hubby I'd have them ready when he got up! What could I do?! I racked my brain, and suddenly I remembered reading that you can make a natural, vegan egg substitute with flaxseed and water. Yes, I had flaxseed on hand because I'd decided to put flaxseed, among other additions, in <a href="http://heavenlyhomemakers.com/honey-whole-wheat-bagels">these bagels</a>. (I'm officially insane, btw: I made these for the first time right before Passover when I was uber-busy and would have to cease eating unleavened bread shortly. Don't worry; they were all gone before Passover.) I hopped online and, sure enough, I found <a href="http://www.food.com/recipe/flax-vegan-egg-substitute-104832">this simple recipe</a>. Indeed it had an egglike consistency when I moved it around and even felt eggy to the touch! I tossed it in with the other ingredients, finished making the recipe with no other glitches, and hoped for the best. The verdict? Good but not as good as the first batch. I might have baked them a tad longer than the first batch, so the extra substitution might not have been the problem. The taste was the same, in my opinion.<br />
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FYI, the cookies were not actually vegan because they still contained butter. ;)Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com1tag:blogger.com,1999:blog-28964482.post-79084635072145920352011-05-15T02:45:00.002-04:002011-05-15T02:45:22.492-04:00<iframe width="425" height="349" src="http://www.youtube.com/embed/-XHVT_bNjOY" frameborder="0" allowfullscreen></iframe>Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com0tag:blogger.com,1999:blog-28964482.post-37991208018690207822011-05-15T02:41:00.000-04:002011-05-15T02:41:47.350-04:00<iframe src="http://www.indiegogo.com/project/widget/26608?a=134059" width="210px" height="400px" frameborder="1" scrolling="no"></iframe>Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com0tag:blogger.com,1999:blog-28964482.post-1069720032440474412011-03-29T14:28:00.000-04:002011-03-29T14:28:59.026-04:00I didn't go grocery shopping yesterday because I was low on time...Cross posted in <a href="http://foodiscoveryblog.blogspot.com/2011/03/i-didnt-go-grocery-shopping-yesterday.html">Foodiscovery</a><br />
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<div class="post-header"> </div>...due to <a href="http://foodiscoveryblog.blogspot.com/2011/03/buy-organic-food.html">yesterday's sudden recurrence of my obsession with organic food</a>. What did I do for dinner? The only animal protein I had available was a can of sardines -- which I didn't dare use because hubby says he doesn't like sardines -- milk, cheddar and mozzarella cheese (already used lots of cheese for breakfast and hubby's lunch), and a single egg. I did have plenty of plant protein in the form of blackeye peas (which I didn't want to use because I prefer overnight soaking), soymilk (not much left), walnuts, almonds, sunflower seeds, and some lentils. Help!<br />
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Google to the rescue! I think I searched for "recipe lentils nuts" and came up with <a href="http://tribes.tribe.net/vegrecipes/thread/0970cbc2-de9e-4820-ae76-7cee2eec7482">this useful page</a>. I decided to tweak the following recipe from that page, even though I was a little confused because some of the words were replaced with this weird "s&bp" or "s&gp" thing. I'll write next to each ingredient and step how I tweaked it. The original recipe will be bolded.<br />
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Lentil and Nut Cakes--or loaf <br />
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<b>fresh white bread, 2 slices, crumbed (more volume than dried)</b> ->I used instead a container full of crumbs of <a href="http://www.food.com/recipe/delicious-whole-wheat-sandwich-bread-251452">Delicious Whole Wheat Sandwich Bread</a> that were in the fridge just waiting to be used in a recipe that called for bread crumbs.<br />
<b>1 C lentils (for this I prefer brown) </b>->I just used whatever I had left, which may or have not been a full cup.<br />
<b>2¼ C of slightly reduced veg stock OR water </b>->I used water to boil the lentils. I always use water if a recipe says stock or water because when I use stock, I use this expensive vegetable broth that's basically the only thing I can find that's both kosher and not full of icky stuff like sugar and lots of salt. I looked up how to make my own stock but I don't have a strainer as of yet.<br />
<b>1 med yellow onion, chopped </b>->I found about 3/4 of a large white onion in the fridge and sauteed that. I added a tomato and sauteed further for extra veg and extra flavor.<br />
<b>1 can black olives, coarsely chopped </b>->I was going to use instead a can of green olives that I thought I'd gotten, but they were nowhere to be found! So I just used what was left of a can of capers instead.<br />
<b>2 sprigs rosemary (around 8 inches each), minced </b>->I took a random number of leaves off of our rosemary from our brand-new garden! :) I forgot to mince them. I used some whole in sauteing the lentils, the onion and tomato, and threw some more into the final concoction for extra flavor.<br />
<b>nut of choice, at volume of choice, only partially toasted (a couple minutes at 300°) </b>->I used some walnuts, almonds, and sunflower seeds. I didn't bother to toast them at all, as I knew they would be baked with the final dish and I didn't want them to get burnt.<br />
<b>salt </b>->I sprinkled a little in the sauteing onion and tomato.<br />
<b>ground black peppercorns </b>->I have only ground pepper but I couldn't find it until well after dinner was made. Good thing, because it came out delicious without the pepper!<br />
<b>ground green peppercorns </b>->I didn't have any of those.<br />
<b>white wine </b>->I didn't have that either but I figured the vinegar from the capers would be a good substitute. (I'm no expert, but I guess that was ok.)<br />
<b>butter </b>->I was low on butter, but I did have some <a href="http://www.momgadget.com/earth-balance-natural-buttery-spread/">Earth Balance Buttery Spread</a> (I usually use butter but I have that on hand to use with meat) so I used that instead. I only put some into the final concoction.<br />
<b>ev olive oil </b>->I use canola oil, as it's considered to be a healthy oil and it's cheaper than olive oil.<br />
<b>1 lg egg, whisked </b>->I didn't bother to whisk the egg; I just tossed it into the mixture.<br />
<b>Melinda’s Extra Hot Habanero Sauce or store or home hot sauce of choice </b>->I used instead some 365 Everyday Value Mild Salsa that I had on hand.<br />
<b>cooking spray </b>->I never use cooking spray anymore -- it's expensive and I don't think it's natural -- and I didn't even grease the pan at all because there was already a lot of oil and buttery spread in it.<br />
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In a saucepan, saute lentils over high heat in oil with s&bp until some brown and the aroma increases. Turn heat to low, add stock or water, s&bp. Simmer uncovered (not a low boil, so 1 bubble roughly 5-10 seconds) around 1¼ hr. S&BP again around ½ hour into it. Finish with a little butter, s&bp. </b>->I sauteed the lentils with rosemary, added water, and let it boil before turning it down to a simmer. I think I let it simmer for approximately the time stated.<br />
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Sweat the onion in oil, s& bp. Add ¾ C white wine, s&bp&gp and a little butter. Cook around 5 minutes. Finish with s&gp. </b> ->I heated the oil in a skillet, added onion, sauteed for bit, then decided to chop up a tomato and add it. I sauteed it for a bit longer, then added a little salt and rosemary.<br />
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Crumb bread in food processor. Pulse nuts a few times if you wish.</b><br />
<b>Whisk egg with s&bp. Add butter (about 1 inch of a quarter pound stick). Add hot sauce to taste. Combine everything. Stir. S&GP to taste. Check seasonings </b>->I don't currently have a food processor but my bread was basically already in crumbs. I just left my nuts and seeds whole. I began mixing everything together, without whisking the egg, and with the buttery spread instead of butter and salsa instead of hot sauce. I added more fresh rosemary to the whole mixture. I tasted it. It tasted slightly strange because of the raw egg (not recommended if you're concerned about salmonella from raw eggs) but otherwise good.<br />
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Spray and fill the ramekins (I have 1 C ones). Put into a 350° oven around 20 minutes. </b> ->It was still kind of soft after that amount of time, but it tasted delicious!<br />
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Tons of variations/omissions/additions possible. But I think green peppercorns are pretty important. They make things so round and supple. </b>->I'm so glad I made it anyway, even without the green peppercorns!<br />
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This post was written in response to <a href="http://www.facebook.com/?sk=messages&tid=1637947315442#%21/permalink.php?story_fbid=193867050651351&id=101452076604092&notif_t=share_comment">a comment on Facebook</a>.Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com1tag:blogger.com,1999:blog-28964482.post-1727735480871206962011-02-24T18:47:00.001-05:002011-02-24T18:47:57.145-05:00chulent for 2?anyone have a recipe for chulent for 2?Maidelhttp://www.blogger.com/profile/11342989598403517433noreply@blogger.com3tag:blogger.com,1999:blog-28964482.post-16157547349982639202010-11-01T15:48:00.001-04:002010-11-01T15:59:48.685-04:00More Apple Adventurescross posted on <a href="http://foodiscoveryblog.blogspot.com/">Foodiscovery</a><br />
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I step inside the front entrance, unlock the next door with my key dangling from my neck, and enter the dim, narrow hallway. I gingerly make my way to to the machine that will prove I'm here at work today and clock in....<br />
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...I leave my stuff in my office, as usual. It's another typical Sunday at my job working with people with developmental disabilities. While I serve breakfast, some consumers ask, as usual: "Are you doing computers today?" I answer, "Probably."<br />
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Or is it a typical Sunday? The supervisor in charge today announces, "We're going apple-picking today!" My face lights up at this opportunity to take my people outside and pick some fresh fruit right off the trees!...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIUnGX8VTKKnkeIANT9RanElIBxibhPZDY2v0rYQoRSuD6tk6MZXgPuGIUfBUVvunhBVT-ivx79oEl8eQCCjwjNeoJdRJMW6UTJp9_YoygpZw5UHUzlU2caLZwPbKKJ54Wu8h/s1600/apple+picking+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIUnGX8VTKKnkeIANT9RanElIBxibhPZDY2v0rYQoRSuD6tk6MZXgPuGIUfBUVvunhBVT-ivx79oEl8eQCCjwjNeoJdRJMW6UTJp9_YoygpZw5UHUzlU2caLZwPbKKJ54Wu8h/s1600/apple+picking+2.jpg" /></a></div><br />
<br />
...As we walk and pick through the pick-your-own apple "store" at <a href="http://www.wilkensfarm.com/">Wilkens Farm</a>, concentrating on finding the best apples, the usual arguing, fighting, and teasing amongst the consumers at my program gradually fall away and we just enjoy the experience. I raise my arms with our picking pole, successfully knocking an apple into the basket; and another staff teases me by asking me to get an apple that's too high up for me to reach. I'm having such a wonderful time that the supervisor photographs me holding the picking pole up to a treetop!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeV79I_AQ8QR-X1X89UAJg6kVa4AAXREvs-GvcSCeOjHuHj323WdFaIfK-qL0XrU-YRvyeEQFCLScEg15KT9Un8kwblJLVxONcBalq0Y1Ah8zXzjqRG5exfq24LZWjSVPSdRdI/s1600/apple+picking+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeV79I_AQ8QR-X1X89UAJg6kVa4AAXREvs-GvcSCeOjHuHj323WdFaIfK-qL0XrU-YRvyeEQFCLScEg15KT9Un8kwblJLVxONcBalq0Y1Ah8zXzjqRG5exfq24LZWjSVPSdRdI/s1600/apple+picking+1.jpg" /></a></div><br />
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How incredible it is to say the <a href="http://www.chabad.org/library/howto/wizard_cdo/aid/699746/jewish/Fruit-Blessing-audio.htm">blessing</a> "Blessed are you, Lord our God, King of the universe, Creator of the fruit of the tree," then bite into a beautiful, juicy apple bursting with sweetness half a second after taking it off, with my own hand, the tree on which it grew!...<br />
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...I surprise my husband with a bagful of apples. I say to him, "Good thing I didn't buy apples already!" I use one large apple to make my promised <a href="http://www.food.com/recipe/apple-honey-pie-108263">apple honey pie</a> (with fat-free plain yogurt), a recipe that I found one year right before Rosh Hashana to use instead of the traditional apple slices dipped in honey....<br />
<br />
...My husband eats a few apples over the next couple of days; I use the rest to make applesauce that I use to make another baby cake (see <a href="http://foodiscoveryblog.blogspot.com/2010/10/spoiled-applesauce.html">previous post</a>). <a href="http://www.food.com/recipe/pancakes-25690">Pancakes</a> (made with whole wheat flour and with <a href="http://www.truvia.com/">Truvia</a> instead of sugar) are next, with the leftover applesauce used instead of margarine in the recipe, instead of canola oil for frying, and served on top. Yum!...<br />
<br />
...We buy more apples. Good, because my husband has requested <a href="http://www.food.com/recipe/vanilla-scented-granola-23108">granola</a> for breakfast (which I make with Truvia instead of sugar and instead of brown sugar; and without vanilla or cooking spray and just a small amount of almonds since those can get expensive), and I always serve it with fruit! I will layer two bowls -- one for me and one for my husband -- with one serving of granola, an apple cut in small chunks, and -- oops, we forgot raisins -- a banana instead of raisins. I pour fat-free milk into both bowls. My husband has also eaten his granola with watermelon and raisins, and also with pineapple and raisins; but granola with an apple and banana is my favorite so far!<br />
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What else could I make with apples or applesauce? Please leave comments with your suggestions!Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com0tag:blogger.com,1999:blog-28964482.post-67351422356662374292010-10-13T03:13:00.001-04:002010-10-13T03:18:00.188-04:00A GIVE-AWAY IS ON ITS WAY!!!<div>(Cross Posted on <a href="http://guesswhoscoming2dinner.blogspot.com">Guess Who's Coming To Dinner</a>)</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNuEBMn-YHSNVyNNvb7RWHmhIEXx9NhoeygEz7iEQR0Iydi0XaXOv0sD1tLTuXJ1Sgwkn6dZN7ZcMClIO4BcA6hahBGTKDz2t3XjVsOqzshipEmIbvTs1Wy4wnJkcO4rumecx/s1600/KBD.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 359px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNuEBMn-YHSNVyNNvb7RWHmhIEXx9NhoeygEz7iEQR0Iydi0XaXOv0sD1tLTuXJ1Sgwkn6dZN7ZcMClIO4BcA6hahBGTKDz2t3XjVsOqzshipEmIbvTs1Wy4wnJkcO4rumecx/s400/KBD.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526857858522779586" /></a><span class="Apple-style-span"><br />Heads Up Everybody!!!</span><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">I've been offered an advance copy of Susie Fishbein's new addition to the Kosher by Design cookbook series, entitled </span><i><span class="Apple-style-span">Kosher by Design Teens and 20-Somethings </span></i><span class="Apple-style-span">to review for my readers.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">On top of that, I'll be running a contest and one lucky winner will receive their own copy of the book absolutely free. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Everybody else will receive a coupon code for 10% off the price of the cookbook and free shipping. All readers will also have the exciting opportunity to download a PDF version of the Kosher By Design recipe index – a guide to more than 900 recipes in the Kosher By Design series.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">So get ready! A give-away is on its way (some time next week). Tell your friends and </span><a href="http://guesswhoscoming2dinner.blogspot.com">stop by</a> <i>Guess Who's Coming To Dinner</i> <span class="Apple-style-span">soon.</span></div>G 6http://www.blogger.com/profile/18144938451535046176noreply@blogger.com1tag:blogger.com,1999:blog-28964482.post-79008552012679183032010-08-20T14:40:00.001-04:002010-08-20T18:11:56.923-04:00Russian Vinaigrette<div><span class="Apple-style-span" style="font-family:verdana;">(Cross posted on <a href="http://guesswhoscoming2dinner.blogspot.com/2010/08/food-photo-friday-russian-vinaigrette.html">Guess Who's Coming To Dinner</a>)</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">I work with a gentleman named George. George is Russian. George is often giving me recipe ideas, most probably because we all know that I have absolutely no interest in or affinity for cooking (snort). Most of George's recipes involve vodka or large quantities of beef. Some of George's recipes involve vodka <b>AND </b>beef. I seldom <s>even listen to</s> make George's recipes.... until this week.</span></div><div><span class="Apple-style-span" style="font-family:verdana;">George told me about a fascinating recipe entitled Russian Vinaigrette. It appealed to me because it is yet another one of those salads that, if served on Friday night, will still remain palatable as leftovers on Shabbos day.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><b><u>Russian Vinaigrette</u></b></span></div><div><ul><li><span class="Apple-style-span" style="font-family:verdana;">1-2 large bunch beets, cooked and cubed small</span></li><li><span class="Apple-style-span" style="font-family:verdana;">4-7 red potatoes, cooked and cubed small</span></li><li><span class="Apple-style-span" style="font-family:verdana;">3/4 - 1 bag baby carrots, cooked and cubed small</span></li><li><span class="Apple-style-span" style="font-family:verdana;">several scallions, chopped</span></li><li><span class="Apple-style-span" style="font-family:verdana;">1 bag sauerkraut, drained</span></li><li><span class="Apple-style-span" style="font-family:verdana;">4-6 pickles, chopped</span></li><li><span class="Apple-style-span" style="font-family:verdana;">splash of olive oil</span></li><li><span class="Apple-style-span" style="font-family:verdana;">salt - only if needed... test first (mine needed)</span></li></ul><div><span class="Apple-style-span" style="font-family:verdana;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsONyQQZJPjVq312_RTJ4y92hIMBt8CrthhsR_bhk8M9OLbK057KPxPokWKl3msxI43KkEkvml-NWV9KjKhli5QKZtY0c9xjJF2-NTRWJQ8Y3PAIKagq05iwDlhw5An_yN9YFy/s1600/DSC06469.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsONyQQZJPjVq312_RTJ4y92hIMBt8CrthhsR_bhk8M9OLbK057KPxPokWKl3msxI43KkEkvml-NWV9KjKhli5QKZtY0c9xjJF2-NTRWJQ8Y3PAIKagq05iwDlhw5An_yN9YFy/s400/DSC06469.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5507560064096506194" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5meyr2oF8J5XVuBMhIpPmLECYJE1Qsmg2-lYZBMfgaWMD1n66e_Y6yMUQxOFQ4t9D4WzRjmNRG-U7u29VNvusx8Vg-0WreaLSNC2tXwnh0ryIFNjFRzl20KmU3Bdi32iTkA-/s1600/DSC06471.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5meyr2oF8J5XVuBMhIpPmLECYJE1Qsmg2-lYZBMfgaWMD1n66e_Y6yMUQxOFQ4t9D4WzRjmNRG-U7u29VNvusx8Vg-0WreaLSNC2tXwnh0ryIFNjFRzl20KmU3Bdi32iTkA-/s400/DSC06471.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5507560053348912850" /></a><br /></span></div></div><div><span class="Apple-style-span" style="font-family:verdana;">hmm..... I wonder how it would go with a shot of vodka......</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div>G 6http://www.blogger.com/profile/18144938451535046176noreply@blogger.com1tag:blogger.com,1999:blog-28964482.post-35513256333126005352010-07-21T12:34:00.000-04:002010-07-21T12:34:51.680-04:00"Cheese"burgers and "Pepperoni" PizzaCross posted on <a href="http://foodiscoveryblog.blogspot.com/">Foodiscovery</a><br />
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<br />
My husband, who did not grow up keeping kosher, reminisces about cheeseburgers, pepperoni pizza, shellfish, and other delicacies he hasn't tasted in years. I wonder: What can I make for Shabbat this week to bring back those memories for him in a kosher way?<br />
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<br />
This week at Fairway, I head upstairs to the section with the soy products. It's incredible: One can buy so many foods made with soy that look and taste like meat or dairy but are actually completely parve! Sure, I've used soymilk in my meatballs recipe that calls for milk -- but oh, the possibilities of soy! I can buy any of several soy cheeses: cheddar, nacho, mozzarella....I pick mozzarella to make "cheese"burgers. Having never had a cheeseburger in my life (I grew up mostly kosher, so I never had anything that was a clear no-no), I have no clue what's the best cheese for a cheeseburger. Maybe I'll use cheddar next time. All I know is that I'll slice the soy cheese and melt the slices on top of the meat once it's been mostly cooked into burgers, according to my husband.<br />
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Ok, that takes care of one meal. I'm thinking for the other meal I'll do a pizza with real cheese and some kind of fake meat made of soy. Let's see what there is....OMG, there's fake pepperoni! Perfect! I'll make my pizza crust (with whole wheat flour, of course), spread it with sauce (I use spaghetti sauce), and lay the pepperoni slices over it. I can still use my usual cheesy veggie pizza recipe for the veggies this time, and perhaps I'll just put some mushrooms over the "pepperoni" next time for a change.<br />
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Wow, my husband is going to be so happy this Shabbat!Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com2tag:blogger.com,1999:blog-28964482.post-16018216433008126782010-05-02T23:29:00.000-04:002010-05-02T23:29:58.527-04:00cheesecake perfectionFound this realllly great article over at <a href="http://blog.kosher.com/">Kosher.com</a> that gives you the <a href="http://blog.kosher.com/2010/05/02/top-5-tips-for-kosher-cheesecake-perfection/">Top 5 Tips for Kosher Cheesecake Perfection</a> - a must read while you're baking for Shavuot this year!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://blog.kosher.com/wp-content/uploads/2010/05/oreo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blog.kosher.com/wp-content/uploads/2010/05/oreo2.jpg" /></a></div>Enjoy!Maidelhttp://www.blogger.com/profile/11342989598403517433noreply@blogger.com1tag:blogger.com,1999:blog-28964482.post-26752902963153851542010-04-18T15:19:00.002-04:002010-04-18T15:32:34.439-04:00easy/yummy/healthy quinoa pilaf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdPyZCNY1qlMYorICSuOsC65al19z2UxvxTl6QCe724iVvIHCJ5YX9c_XGrRXsqmNsMUXBKiguuG4H6ud0YMppsztQMQ4RVmOKBf9k2RKtUDCwNVqqTJqCNBrpwHNCj1JUgnz8w/s1600/quinoa.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdPyZCNY1qlMYorICSuOsC65al19z2UxvxTl6QCe724iVvIHCJ5YX9c_XGrRXsqmNsMUXBKiguuG4H6ud0YMppsztQMQ4RVmOKBf9k2RKtUDCwNVqqTJqCNBrpwHNCj1JUgnz8w/s320/quinoa.jpg" alt="" id="BLOGGER_PHOTO_ID_5461562534622907122" border="0" /></a><br />Quinoa is becoming the biggest food trend among today's health conscious. Because it's high in protein, fiber and iron, and because it's also gluten-free, it's truly a super-food that you should try.<br /><br />If you've never made Quinoa before, I would highly recommend starting with this super-easy recipe. It's DELISH!<br /><br /><ul><li>1 cup frozen peas</li><li>2 Tbsp. olive oil</li><li>1 medium onion</li><li>2 cloves garlic<br /></li><li>2 carrots<br /></li><li>1 red pepper<br /></li><li>2 cups quinoa,<br /></li><li>4 cups water</li><li>1 tsp chicken soup flavoring (optional)<br /></li><li>salt and pepper to taste</li></ul><p>Put frozen peas in a bowl and set aside to let thaw.</p><p> Chop onion, garlic, carrots and red pepper into tiny pieces.<br /></p><p>Heat olive oil in a large skillet over medium-high heat.<br /></p><p>Add onion, garlic, carrots and red pepper, cooking until soft, about 5-8 minutes.<br /></p><p>Add quinoa and water and chicken soup flavoring (if using).<br /></p><p>Bring to a boil over high heat, then reduce heat to medium-low.<br /></p><p>Simmer, covered, 20 minutes or until water is absorbed.<br /></p><p>Stir in frozen peas and salt and pepper.</p> <p>Serves 6.</p> <p>Per serving: 319 calories, 9 g fat, 0 mg cholesterol, 50 g carbohydrate, 6 g fiber, 13 g protein, 94% Vitamin A, 55% Vitamin C, 6% calcium, 34% iron</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-28964482.post-38480905218579735522010-04-04T10:52:00.000-04:002010-04-04T10:52:43.814-04:00pesach chocolate fudge brownies (nisht gebrochts)<i>These are really fudgey, gooey brownies, almost lava-cake like. I like to serve them warm!</i> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHQJxzhqZZ_naxy8Q91UzBU5-pEL8PU893Edspcaf3jxBESMDxmCvc3MtXZaQy9t8y6M485iYkTVQYqjV5HJFeZlZsGAzo6-I3OLvRwPmrQvD-_YIKduyTwhoSjhxhpXNmLOzPQ/s1600/2009-11-03-Brownies02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHQJxzhqZZ_naxy8Q91UzBU5-pEL8PU893Edspcaf3jxBESMDxmCvc3MtXZaQy9t8y6M485iYkTVQYqjV5HJFeZlZsGAzo6-I3OLvRwPmrQvD-_YIKduyTwhoSjhxhpXNmLOzPQ/s320/2009-11-03-Brownies02.jpg" /></a></div><br />
1 cup oil<br />
4 eggs<br />
1 1/2 cups sugar<br />
1/2 cup potato starch<br />
1 teaspoon vanilla sugar (optional)<br />
1 cup cocoa<br />
1/2 cup walnuts<br />
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Preheat oven to 350 degrees F. Grease a 9 x 9" baking pan.<br />
Combine all ingredients and pour into prepared pan.<br />
Bake for 30 minutes.Maidelhttp://www.blogger.com/profile/11342989598403517433noreply@blogger.com2tag:blogger.com,1999:blog-28964482.post-13001055731038974612010-03-28T14:29:00.000-04:002010-03-28T14:30:10.850-04:00Eggplant Fritters (Gebrokts)<div>Cross posted on <a href="http://guesswhoscoming2dinner.blogspot.com/2010/03/eggplant-fritters-gebrokts.html">Guess Who's Coming to Dinner</a></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUJeCPLfHLcbfVKnbxIguKvgN281wGJpZRBLalyKNVOFeUuVpmWtOpDx3uRwxr3Z8QobzKUNdQaVL1JuZuOGhr5OVqBUJVkeKLbejOVa8iYrvl0MJ22HqWa-yPYf15cBXX_OR/s1600/DSC05604.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUJeCPLfHLcbfVKnbxIguKvgN281wGJpZRBLalyKNVOFeUuVpmWtOpDx3uRwxr3Z8QobzKUNdQaVL1JuZuOGhr5OVqBUJVkeKLbejOVa8iYrvl0MJ22HqWa-yPYf15cBXX_OR/s400/DSC05604.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453753040912658450" /></a><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;">My family will tell you that I'm always willing to try an interesting recipe - - - once. After that, we have a family "post mortem" and decide if it's a "thumbs up" or a "thumbs down". </span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">I find that with pesach recipes, there are more in the "thumbs down" category, simply because in my opinion, the best recipes are NOT the ones that have been altered to substitute and compensate for chometzdik ingredients. The best recipes are those that never required chometz in the first place (think my <a href="http://guesswhoscoming2dinner.blogspot.com/2010/03/individual-chocolate-fondue.html">individual chocolate fondues</a>, instead of pesachdik cookies....).</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Every once in a while though, I will try a new recipe that becomes a keeper.</span></div><div><span class="Apple-style-span" style="font-family:verdana;">These eggplant fritters are best, as with most fried items, straight out of the pan, but they reheat very well and are even great cold as a snack straight out of the fridge. Although it's a bit of a bother, I make a double batch and it is enjoyed by everybody because it doesn't taste like everything else, if you know what I mean.....</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><div> </div><div><br /></div><div><br /></div><div> <b>Eggplant Fritters</b></div><div><br /></div><div> 1 1/2 cups water</div><div> 2 teaspoons oil</div><div> 2 teaspoons course salt</div><div> 1/4 teaspoon paprika</div><div> 1 cup matzo meal</div><div> 1 medium eggplant -- peeled, thinly sliced, salted & drained</div><div> potato starch</div><div> oil for frying</div><div><br /></div><div>In a mixing bowl, combine eggs, water, 2 tablespoons oil, salt, paprika and pepper. Beat until frothy. Beat in matzo meal. Set aside.</div><div><br /></div><div>Eggplant slices should be salted on both sides, then allowed to drain on absorbent towels for at least 20 minutes. Press to drain more.Wash and dry eggplant slices after draining.</div><div><br /></div><div>Coat eggplant slices lightly on both sides with potato starch. Dip into matzo batter. If the batter thickens too much, add enough water to make the desired consistency. </div><div><br /></div><div>Fry oil in preheated pan containing oil until lightly browned on both sides. Drain.</div><div><br /></div><div><br /></div></span></div><div><br /></div>G 6http://www.blogger.com/profile/18144938451535046176noreply@blogger.com2tag:blogger.com,1999:blog-28964482.post-27882256399720903432010-03-28T00:36:00.001-04:002010-03-28T00:36:37.868-04:00eat out in the city - on pesach<a href="http://www.koshertopia.com/index.php">Koshertopia</a> presents a list of restaurants that will open this Pesach in New York and New Jersey.<br />
<br />
If you're someone who's more than ready to mish, <a href="http://www.koshertopia.com/Pesach2010/Koshertopia%20Pesach%20Guide%202010.pdf">click here</a> for this year's guide.<br />
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Happy Eating!Maidelhttp://www.blogger.com/profile/11342989598403517433noreply@blogger.com0tag:blogger.com,1999:blog-28964482.post-56069443316320816072010-03-12T09:00:00.001-05:002010-03-12T09:34:02.069-05:00Broccoli Cheese Potatoes<div><span class="Apple-style-span" style="font-family:verdana;">(Cross posted on <a href="http://guesswhoscoming2dinner.blogspot.com/2010/03/broccoli-cheese-potatoes_12.html">Guess Who's Coming To Dinner</a>)</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Oh boy! Are you all in for a treat!!</span></div><div><span class="Apple-style-span" style="font-family:verdana;">I made the most fantastic Broccoli Cheese Potatoes this week and I'm going to share the recipe with you.</span></div><span class="Apple-style-span" style="font-family:verdana;"><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style=" color: rgb(0, 17, 0); letter-spacing: 1px; line-height: 14px; font-family:Tahoma, Arial, Verdana;"><span class="Apple-style-span" style="font-size:medium;">6 large potatoes<br />1 cup sour cream (I used "light" sour cream)<br />16 ounces frozen broccoli, defrosted and pulsed in a food processor<br />6 ounces cheddar cheese, shredded</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style=" color: rgb(0, 17, 0); letter-spacing: 1px; line-height: 14px; font-family:Tahoma, Arial, Verdana;"><span class="Apple-style-span" style="font-size:medium;">salt and pepper to taste</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Pierce the potatoes and bake them at 400 degrees until they are soft (about 45-50 minutes). Gently remove a bit off the top of each potato and scoop the contents into a bowl, leaving only the shell. Mash the contents with the sour cream. Add the broccoli and two thirds of the cheese. Add salt and pepper. Taste for seasonings and adjust as needed.</span></div><div><span class="Apple-style-span" style="font-family:verdana;">Stuff this mixture back into the shells and sprinkle with the remaining cheese.</span></div><div><br /></div><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkfiTSxhWg5dARzC18ALB81Tcf6syCjwXg-osaZ09ACe-ekuntxi57_rS28H6AX3qxOOYsNiIQGyosM0Dvs11ZqaKKS76vyG3xTvBgSQF8rNh_8m5Wa1ebftwU4MyPJyY4kGg/s1600-h/DSC05584.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkfiTSxhWg5dARzC18ALB81Tcf6syCjwXg-osaZ09ACe-ekuntxi57_rS28H6AX3qxOOYsNiIQGyosM0Dvs11ZqaKKS76vyG3xTvBgSQF8rNh_8m5Wa1ebftwU4MyPJyY4kGg/s400/DSC05584.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447393130483738674" /><div></div></a><span class="Apple-style-span" style="font-family:verdana;"><br /></span><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjSgRAE-zo-p41U4Y1nNLPGhIcMPG956_0h7xIWatc0Cv82bgWx4afkmdAmpkBD_Vo0lIHAX8pQa91e958aRbCKGXloP1kjx_Wj3qTPkyu_JV-xy6WDY3rf2ILkKHbbpYTBf4/s1600-h/DSC05586.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjSgRAE-zo-p41U4Y1nNLPGhIcMPG956_0h7xIWatc0Cv82bgWx4afkmdAmpkBD_Vo0lIHAX8pQa91e958aRbCKGXloP1kjx_Wj3qTPkyu_JV-xy6WDY3rf2ILkKHbbpYTBf4/s400/DSC05586.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447392079394088226" /></a><span class="Apple-style-span" style="font-family:verdana;"><br /></span><div><span class="Apple-style-span" style="font-family:verdana;">Bake at 350 degrees for 20 minutes more.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshomaagsw1R4HqfAWnJ46VMcVRshieptdx2bKDXpz47mQLkCN1oliTTIGtpd797kO0TB6J2KQGOwNFoStVaN79Nx1z_R1oLWS3zDKMg79rd_AbnZqVy07kTrDg5yemTby6zOu/s1600-h/DSC05588.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshomaagsw1R4HqfAWnJ46VMcVRshieptdx2bKDXpz47mQLkCN1oliTTIGtpd797kO0TB6J2KQGOwNFoStVaN79Nx1z_R1oLWS3zDKMg79rd_AbnZqVy07kTrDg5yemTby6zOu/s400/DSC05588.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447391760343853458" /></a><span class="Apple-style-span" style="font-family:verdana;"><br /></span><div><span class="Apple-style-span" style="font-family:verdana;">These were soooo good. You've got to try them.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><br /></div>G 6http://www.blogger.com/profile/18144938451535046176noreply@blogger.com4tag:blogger.com,1999:blog-28964482.post-46372578133043514482010-03-02T13:50:00.001-05:002010-03-02T13:50:07.484-05:00Sautéed Flanken<p><font color="#400040"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSKX18jnTA3AePo17jKR-jsJKBagKx6p0O6tlysmUjIHHm4Bm8ESrZmDIMhAq9ane6q-Sj4It37HnEhLgnGmHwb3JpUwMa10bCh5O6HHhir-cgKt5sD1mOtSYivHd5vW4Ypn3Hw/s1600-h/IMG00048-20100301-1936%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG00048-20100301-1936" border="0" alt="IMG00048-20100301-1936" src="http://lh3.ggpht.com/_Ufhc3TfUGaE/S41d3gPT9fI/AAAAAAAACJY/eDiT1xXA9ys/IMG00048-20100301-1936_thumb%5B4%5D.jpg?imgmax=800" width="292" height="214" /></a> </font></p> <p><font color="#400040"><strong>Ingredients:</strong></font></p> <p><font color="#400040">4 pounds flanken <br />2 whole onions, diced <br />2 stalks celery, sliced <br />5 cloves garlic, crushed <br />1 teaspoon salt <br />2 whole bay leaf <br />1 tablespoon paprika</font></p> <p> </p> <p><font color="#804000"><strong>Directions:</strong></font></p> <p><font color="#804000">1.    heat oil in an 8 quart pan </font></p> <p><font color="#804000">2.    add all vegies and sautee for 20 min </font></p> <p><font color="#804000">3.    add flanken and rest of ingredients </font></p> <p><font color="#804000">4.    sautee untill meat is rather tender </font></p> <p><font color="#804000">5.    add water to cover meat </font></p> <p><font color="#804000">6.    simmer for 2 1/2- 3 hours</font></p> Jewish Side of Babysitterhttp://www.blogger.com/profile/15792110478994916775noreply@blogger.com0tag:blogger.com,1999:blog-28964482.post-34063998842305106162010-02-23T20:30:00.000-05:002010-02-23T20:30:11.480-05:00Hazelnut-Dijon Crusted Salmon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS_SDdBRtMrmz5lwopJSKR9Uug9Jh681CkB5GQucGmRu9S37xhmyP3IxcTZ-_zy4r3GQt76uJUPruxRYWIgjec5-FleDXxVolwzz2rH3G04ntAV7ipqRSOYzd9Uvc7oexTJNyoA/s1600-h/salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS_SDdBRtMrmz5lwopJSKR9Uug9Jh681CkB5GQucGmRu9S37xhmyP3IxcTZ-_zy4r3GQt76uJUPruxRYWIgjec5-FleDXxVolwzz2rH3G04ntAV7ipqRSOYzd9Uvc7oexTJNyoA/s320/salmon.jpg" /></a></div><i>I found the original recipe from the </i><a href="http://judaicatreasures.stores.yahoo.net/kocogacocr.html"><b>Gatherings cookbook</b></a><i> (definitely a must-buy) - I used hazelnuts instead of pecans and olive oil instead of margarine, and changed some of the measurements. </i><br />
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<i>That photo above was taken tonight when I made this dish for my family. As you can see, I served the salmon with a side salad and my own dill sauce (just mayo + fresh dill). </i><br />
<br />
<br />
<u></u><br />
<u>Ingredients</u><br />
6 medium Salmon fillets, no skin<br />
4 tablespoons Dijon Mustard<br />
3 tablespoons Honey<br />
4 tablespoons Olive Oil<br />
1/4 cup Hazelnuts, ground (or substitute pecans, crushed)<br />
1/4 cup bread crumbs<br />
1 tablespoon Parsley flakes<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
<br />
<u>Directions</u><br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Place salmon fillets in a foil-lined baking pan.<br />
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In a small bowl, combine Dijon mustard, honey and olive oil. Pour mixture on salmon and marinate for 30 minutes.<br />
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In a second bowl, combine nuts, breadcrumbs, parsley, salt and pepper. Sprinkle this mixture on top of glazed salmon, covering the fish completely.<br />
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Bake uncovered for 25 minutes.<br />
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Enjoy!Maidelhttp://www.blogger.com/profile/11342989598403517433noreply@blogger.com2tag:blogger.com,1999:blog-28964482.post-45412429002130174652010-02-17T21:26:00.003-05:002010-02-17T21:45:16.526-05:00Delicious, Dairy, and Greek (sort of)Spanakopita is a Greek pastry made of phyllo dough that is filled with spinach, feta cheese, and onions and baked until puffy and golden brown. It is somewhat similar to a bureka. I recently came upon a food blog post in which the blogger describes his efforts to create an open faced version of this treat, sort of a cross between spanakopita and pizza. He named it, of course, <strong><em>spanakopizza</em></strong>. He used layers of phyllo dough in place of pizza dough, and even rolled up some phyllo sheets to form a rimmed crust around the pizza. The phyllo is topped with spinach, feta, onions, red peppers, dill, and mozzarella and baked like a pizza. The end result looks absolutely delicious.<br />While the blog itself is not kosher, all of the ingredients in this particular recipe are kosher. Clear, step by step instructions are provided, along with beautiful pictures that will make your mouth water: <a href="http://www.macheesmo.com/2010/02/spanakopizza/#more-11458">http://www.macheesmo.com/2010/02/spanakopizza/#more-11458</a><br />Enjoy!SuperRaizyhttp://www.blogger.com/profile/06742653185025562286noreply@blogger.com0tag:blogger.com,1999:blog-28964482.post-23230417946773687362010-02-16T23:38:00.000-05:002010-02-16T23:40:22.412-05:00the BEST hershey's chocolate cake ever!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuDfoVSLHJGgqQvtZ9CuEN2uVLR9hbbAmOIUn4OlkVs_ySzQFYJyj01vyfY7FbLcxVBH_qxIJiDzzhDNSajfGwFQFSukGgqlBjw2IuaqXds_yO0lNDFu74bprLBtEeipepNrlSA/s1600-h/chocolate+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuDfoVSLHJGgqQvtZ9CuEN2uVLR9hbbAmOIUn4OlkVs_ySzQFYJyj01vyfY7FbLcxVBH_qxIJiDzzhDNSajfGwFQFSukGgqlBjw2IuaqXds_yO0lNDFu74bprLBtEeipepNrlSA/s320/chocolate+cake.jpg" /></a></div><i>This isn't my recipe at all. The only thing I added was the chocolate liqueur to the icing. But I made this cake this past Shabbos and it was honestly the best cake I've ever made. (and one of the easiest!!!) </i><br />
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<br />
<br />
<u>Ingredients</u><br />
2 cups sugar<br />
1-3/4 cups all-purpose flour<br />
3/4 cup Cocoa powder <br />
1-1/2 teaspoons baking powder<br />
1-1/2 teaspoons baking soda<br />
1 teaspoon salt<br />
2 eggs<br />
1 cup milk<br />
1/2 cup vegetable oil<br />
2 teaspoons vanilla extract<br />
1 cup boiling water<br />
<br />
<u>Directions</u><br />
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. <br />
<br />
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. <br />
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3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. <br />
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VARIATIONS:<br />
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.<br />
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THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. <br />
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BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.<br />
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CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.<br />
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<br />
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING<br />
<br />
1/2 cup (1 stick) butter or margarine<br />
2/3 cup Cocoa powder<br />
3 cups powdered sugar<br />
1/3 cup milk or soy milk<br />
1 teaspoon vanilla extract<br />
1 teaspoon chocolate liqueur <br />
<br />
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla and liqueur. About 2 cups frosting.Maidelhttp://www.blogger.com/profile/11342989598403517433noreply@blogger.com1tag:blogger.com,1999:blog-28964482.post-32895405999699251682010-02-14T23:55:00.000-05:002010-02-16T23:40:27.019-05:00caesar salad made easy<div style="color: black;"><i>My first-ever attempt at Caesar Salad was a success! The idea of using raw eggs and anchovies always turned me off... but then I discovered this recipe that calls for neither! </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAxUbxWaehnot7u7GMxCS4NaV8f6_qg-SdRRtlG546c9FiMcLXFWEKvCZffhrbxeDmfkj0ck1TFBC-Ilculiyh194jZdEKQg9Tnj8Qrdk6FYXMLLNyVAokQIu9JXbXQ321Y6lww/s1600-h/caesar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAxUbxWaehnot7u7GMxCS4NaV8f6_qg-SdRRtlG546c9FiMcLXFWEKvCZffhrbxeDmfkj0ck1TFBC-Ilculiyh194jZdEKQg9Tnj8Qrdk6FYXMLLNyVAokQIu9JXbXQ321Y6lww/s320/caesar.jpg" /></a></div><div style="color: black;"><br />
</div><div style="color: black;"><i>You can make this salad either Milchig or Pareve (it is absolutely divine served with grilled chicken breast).</i></div><div style="color: black;"><br />
</div><div style="color: black;"><i><u>For the croutons</u> - you can buy those ready-made, but I love making my own and adding them to the salad when they're hot out of the oven. Just dice up some 'old' bread and toss with garlic powder, parsley, salt and pepper, and a dash of olive oil. Spread out your croutons on a baking sheet and bake at 350 degrees for 5-8 minutes, until golden and crispy.</i></div><div style="color: black;"><br />
</div><div style="color: black;"><i> </i></div><div style="color: black;"><i>(Side note: This recipe calls for <u>Worcestershire Sauce</u>... the brand I used does contain fish, but if you're concerned about mixing fish with dairy/meat, there are many other brands that are strictly 'veggie')</i></div><div style="color: black;"><i><br />
</i></div><div style="color: black;"><u>Ingredients</u></div><div style="color: black;"><br />
</div><div style="color: black;">1 cup Light Mayonnaise</div><div style="color: black;">1 tbsp Lemon Juice</div><div style="color: black;">1 tsp Worcestershire Sauce</div><div style="color: black;">1 tbsp Garlic Powder</div><div style="color: black;">1/4 tsp Salt</div><div style="color: black;">1/8 tsp Pepper</div><div style="color: black;">1/2 cup grated Parmesan cheese</div><div style="color: black;">1 tbsp Milk (or Soy milk)</div><div style="color: black;"><br />
</div><div style="color: black;"></div><div style="color: black;">2 heads Romaine Lettuce Hearts, diced</div><div style="color: black;">1 cup Croutons</div><div style="color: black;"><br />
</div><div style="color: black;"><u>Directions</u></div><div style="color: black;"><u> </u></div><div style="color: black;">In a large salad bowl, mix first 8 ingredients until well-blended. Add more milk if dressing is too thick. </div><div style="color: black;">Add Lettuce and Croutons and toss.</div><div style="color: black;">Top with additional grated Parmesan cheese if desired.</div><div style="color: black;"><br />
</div><div style="color: black;"><br />
</div><div style="color: black;"><br />
</div>Maidelhttp://www.blogger.com/profile/11342989598403517433noreply@blogger.com1tag:blogger.com,1999:blog-28964482.post-49156657683004071222010-02-01T21:41:00.000-05:002010-02-01T21:41:54.778-05:00Foodiscovery<h2 class="title">Welcome to Foodiscovery! :)</h2><div class="widget-content"> <div style="margin-bottom: 0in;">Food.<br />
I LOVE food! I love to eat it. I love to cook it. It allows me to be creative and to do acts of kindness. It makes me and others happy. It is the most basic need of every creature and is one of the biggest pleasures in the world. But like almost anything, it must be handled well or it can cause problems. It can be used as a comfort, even when you’re not really hungry. Improper eating can cause sickness. Extra weight can lead to obesity, which can lead to diseases such as diabetes. Food is thus a neutral entity, and it is up to each of us to use it in good ways. I hope that readers will be able to learn from my blog to use food in good ways and to avoid using it in bad ways. I seek to inform and inspire as well as to entertain.</div><div style="margin-bottom: 0in;">I welcome you, my fellow food lovers, to Foodiscovery – and invite you to join me on my journey. http://foodiscoveryblog.blogspot.com/</div></div><br />
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Thank you, Maidel, for inviting me to post to your blog! :) So far, Foodiscovery has the following five posts:<br />
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<a href="http://foodiscoveryblog.blogspot.com/2010/02/just-banana.html">http://foodiscoveryblog.blogspot.com/2010/02/just-banana.html</a><br />
<h2 class="date-header">Monday, February 1, 2010</h2><a href="" name="6658542141023344932"></a> <h3 class="post-title entry-title"> <a href="http://foodiscoveryblog.blogspot.com/2010/02/just-banana.html">Just a Banana?</a> </h3>Today's the day: I've gotta make three sales or this job isn't worth it for me. Why bother? Because you never know what can happen if you just keep trying! I'll go check out those big apartment buildings down the street....<br />
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<a href="http://foodiscoveryblog.blogspot.com/2010/01/im-loving-my-new-job-its-my-second-day.html">http://foodiscoveryblog.blogspot.com/2010/01/im-loving-my-new-job-its-my-second-day.html</a><br />
<h2 class="date-header">Sunday, January 17, 2010</h2><a href="" name="4075882813374432686"></a> <h3 class="post-title entry-title"> <a href="http://foodiscoveryblog.blogspot.com/2010/01/im-loving-my-new-job-its-my-second-day.html">Surprise On-the-Job Lunch</a> </h3>I'm loving my new job! It's my second day doing door-to-door sales for Culligan drinking water systems ( <a href="http://www.culligan.com/">http://www.culligan.com/</a> ) in my own territory -- I was training in other peoples' territories last week -- and while I haven't made any sales yet in Teaneck or elsewhere, I've sure learned a lot! The more "doors" (businesses such as stores, salons, or doctors' offices) I see, the more confident I become. I think I'll do just another block or two of Cedar Lane and then stop to eat my usual Luna nutrition bar ( <a href="http://www.lunabar.com/">http://www.lunabar.com/</a> ) and drink my Naked juice ( <a href="http://nakedjuice.com/">http://nakedjuice.com/</a> ) for lunch....<br />
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<a href="http://foodiscoveryblog.blogspot.com/2009/12/our-first-date-without-baby.html">http://foodiscoveryblog.blogspot.com/2009/12/our-first-date-without-baby.html</a><br />
<h2 class="date-header">Thursday, December 31, 2009</h2><a href="" name="4227347808087563693"></a> <h3 class="post-title entry-title"> <a href="http://foodiscoveryblog.blogspot.com/2009/12/our-first-date-without-baby.html">Our First "Date" Without the Baby</a> </h3>A new spark of romance kindles within me as my husband and I walk hand-in-hand around Inwood, the Manhattan neighborhood we call home. Strange as it is for us to be just a couple again for a bit, at the same time I feel free skipping along the sidewalk excitedly and joking with my Sweety-Pie....<br />
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<a href="http://foodiscoveryblog.blogspot.com/2009/12/warm-your-belly.html">http://foodiscoveryblog.blogspot.com/2009/12/warm-your-belly.html</a><br />
<h2 class="date-header">Thursday, December 24, 2009</h2><a href="" name="3387427003060487375"></a> <h3 class="post-title entry-title"> <a href="http://foodiscoveryblog.blogspot.com/2009/12/warm-your-belly.html">Warm Your Belly</a> </h3>The howling winter wind bites at my face like an angry dog as I trudge through the icy white mounds on the ground. My whole body is frozen solid. Just one more block until I'm home, I tell myself. Finally I push open the door to my apartment building, and when I pass through the portal between the merciless open air and the secure shelter, my skin begins to thaw....<br />
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<a href="http://foodiscoveryblog.blogspot.com/2009/12/our-quest-begins.html">http://foodiscoveryblog.blogspot.com/2009/12/our-quest-begins.html</a><br />
<h2 class="date-header">Wednesday, December 16, 2009</h2><a href="" name="466757633409178892"></a> <h3 class="post-title entry-title"> <a href="http://foodiscoveryblog.blogspot.com/2009/12/our-quest-begins.html">Our Quest Begins...</a> </h3>…at my late-childhood home in Cincinnati, Ohio.<br />
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December 2002.<br />
<br />
I’m in 12th grade this year. Sometimes I can’t wait to get out of here, but now is one time I love being at home with my parents and five cats. The Jewish holiday Chanukah starts this evening. Festive music emanates from the living room as I dash up and down the basement stares to gather decorations that are stored there. While helping my parents put them up, I sing and dance joyously with the music. I search through drawers to find the dreidles, special spinning tops that are used for a game that is customarily played on Chanukah. I look forward to playing it again with my parents this year. Even the cats are excited, what with all the new toys for them that have appeared....Sarah Rivka Schechterhttp://www.blogger.com/profile/07111517423146334980noreply@blogger.com0tag:blogger.com,1999:blog-28964482.post-52517514014912290432009-12-17T19:45:00.003-05:002010-02-14T23:58:03.408-05:00Putting The Season's Bounty To Good Use<div><br /></div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">(Cross-Posted on <a href="http://guesswhoscoming2dinner.blogspot.com/2009/12/putting-seasons-bounty-to-good-use.html">Guess Who's Coming To Dinner</a>)</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">At least insomnia is good for </span></span><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">something</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">I was unable to sleep last night so I began trolling the internet at 3 a.m. (the internet never sleeps....) for something new and different to make for the shalom zachor of a very good friend who just had her FIFTH (!!!) boy. I chanced upon </span></span><a href="http://blog.lifeinthecarpoollane.com/2009/12/my-darlin-clementine.html"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">this post</span></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"> over at Life In the Carpool Lane: CHOCOLATE DIPPED CLEMENTINES. What a deceptively simple, yet elegant idea! And to make matters even better, clementines which are abundant right now, also happen to be </span></span><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">on sale</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"> this week for $4.99 a box.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NYnjrwXYMy78ZS6GvI5vx0xgskMbk-eS9CwTEE2j8Hac67Df6Rpmt827NB5I3Lg5EyxlDerZz4CkTtGKcYR2Y8hU2x2DrUkWa5hjhg1hBjA2magPzZ9umFaXhTtLMvJvDF9S/s1600-h/DSC05234.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NYnjrwXYMy78ZS6GvI5vx0xgskMbk-eS9CwTEE2j8Hac67Df6Rpmt827NB5I3Lg5EyxlDerZz4CkTtGKcYR2Y8hU2x2DrUkWa5hjhg1hBjA2magPzZ9umFaXhTtLMvJvDF9S/s400/DSC05234.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416371074583829298" /></a><br /><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">Here is my adaptation of her recipe:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; "><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">Ingredients:</span></span></b></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">clementines</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">semi-sweet chocolate chips</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">sweetened shredded coconut</span></span></div><div><ul><li><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">Peel and section the clementines</span></span></li><li><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">Melt good quality chocolate over a double boiler and stir</span></span></li><li><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">Dip each clementine section halfway into the melted chocolate and then in a bowl of shredded coconut</span></span></li><li><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">Put the pieces on wax paper in the fridge to set</span></span></li></ul><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">These taste as good as they look, and they look like something you might find in a gourmet shop.</span></span></div></div></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><br /></div></span></div>G 6http://www.blogger.com/profile/18144938451535046176noreply@blogger.com3