tag:blogger.com,1999:blog-78626275012885196452024-03-13T14:04:04.633+02:00From Miriam's Kitchen.......Welcome and thank-you for taking the time to look at my new blog 'From Miriam's Kitchen'. Your comments and suggestions are always welcomed and if you have a good recipe that you would like to share, please e-mail me.Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7862627501288519645.post-73327322135709379452015-10-06T12:31:00.000+03:002015-10-06T12:31:03.912+03:00An Easy Supper. Vegetable and Cheese Lasagna <span style="font-family: Verdana, sans-serif;">בס''ד</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">With all the chaggim [Jewish High Holidays] finished and a month of cooking very big meals, I told my husband that tonight for supper I am making a simple meal.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I decided on vegetable and cheese lasagna because it is simple to make and filling. With the lasagna I’ll serve a green salad.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Prep time 15 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">grated cheese to sprinkle whatever variety you like</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">an eggplant big enough to get about 18 to 20 round slices</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 purple onion diced</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 colored pepper diced</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 tomatoes diced</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can mushroom pieces</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">½ can chick peas.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">*Make sure you rinse the mushroom and chickpeas and remove all the salt.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">*any other vegetables you want diced [option]</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">½ teaspoon salt, 1 teaspoon each of garlic powder, sweet paprika, zatar, chilli powder</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 tablespoons of tomato paste</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Directions:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Place eggplant on baking tray, brush with a little oil or use cooking spray and brown under the grill. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Combine all the other veggies and sauté. Add seasoning and tomato paste and 2 cups of water. Bring to have a boil and turn off.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">In the baking dish, place lasagna strips along the bottom and add 1/2 the grilled eggplant. Cover with a ladle of veggie sauce and sprinkle lightly with cheese.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Repeat with lasagna and sauce and cheese until the second to last layer add the rest of the eggplant, sauce, cheese. The top layer is lasagna strips with sauce and cheese.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Cover and bake 1 hour 350F [175c] Wait 5 minutes before serving.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">That's all for now. Feel free to comment and share.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Miriam </span>Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com0tag:blogger.com,1999:blog-7862627501288519645.post-43143692041681992822015-08-23T08:07:00.000+03:002015-08-23T08:07:09.963+03:00A Different Pareve Kishke...............בס''ד<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">It has been ages since I have posted on this blog. I plan to correct this.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Friday afternoon I was warming up the Shabbat food when I thought it would be nice to add *kishke to the *cholent.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Problem was I didn't feel like sifting flour or grating vegetables. Those who know me, know that I don’t like to make a mess a couple of hours before Shabbat. But I really wanted kishke.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I had an idea. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I made my regular *knaidlach recipe and then spiced it up. Combined together, placed the mixture on a piece of baking paper and rolled into a log.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Brought the cholent to a boil, added the log and continued boiling for 20 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u>My recipe</u></b> serves 3. Double as necessary. Takes 5 minutes to prepare.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup matza meal</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup boiling water</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon pepper</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 teaspoon sweet paprika [you can use hot paprika also]</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 teaspoon chilli powder</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 teaspoon garlic powder</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Mix well. Combine and roll a log shape on baking paper.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Place in boiling cholent</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Boil 20 minutes</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Place on the *plata and enjoy for Shabbat lunch. </span><span style="font-family: Verdana, sans-serif; font-size: large;">Kishka will absorbed the flavor of the meat and will turn brown. It came out soft, easy to handle and slice and totally delicious. My husband loved it.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Until next time…..feel free to comment and share</span><br />
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<span style="font-family: Verdana, sans-serif;">* pareve: “neutral" foods that are neither meat nor dairy, such as fish, fruits, vegetables, and eggs.</span><br />
<span style="font-family: Verdana, sans-serif;">* kishke: Dish made of stuffed beef and spices in a casings</span><br />
<span style="font-family: Verdana, sans-serif;">* cholent: Stew consisting of meat, potatoes, and beans simmered overnight to be served for Shabbat lunch.</span><br />
<span style="font-family: Verdana, sans-serif;">* Knaidlach Yiddish word for matza balls that go into chicken soup </span><br />
<span style="font-family: Verdana, sans-serif;">* plata: An electric hot plate used on the Shabbat to keep food hot</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><i>Miriam </i></b></span>Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com2tag:blogger.com,1999:blog-7862627501288519645.post-51870051674198150582013-10-21T16:32:00.000+03:002013-10-21T16:32:03.862+03:00Stuffed Potato Boats with Tunaבס''ד<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">During the week, my family likes to eat pareve [non-dairy] or dairy for supper. The only meat we usually eat during the week is leftovers from Shabbat and occasionally deli.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The other day, I was looking for something to stuff for supper. I raided my vegetable compartment in the fridge and found sweet and white potatoes, onions, some mushrooms and some salad vegetables.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">We all know about stuffed peppers filled with ground meat and baked in a rich tomato sauce. </span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I sometimes stuff tomatoes, zucchini or eggplants, but I wanted something different and not meat. What could I make for supper with these vegetables?</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I decided since the vegetable that I had the most of was potatoes, I would stuff them with tuna. It was so easy to do, and the meal was delicious.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>I used:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">4 potatoes [3 sweet and 1 white]</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 onion diced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 can of drained tuna </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 egg</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup bread crumbs</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 can of mushrooms</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tablespoon of flour [or a package of mushroom gravy mix] </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">season to taste, salt, peper, garlic powder, [I used sweet chilli spice] </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">That's it!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>The tricky part:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Peel and hold the potato long ways and with a very sharp knife cut in half.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Then, very slowly cut around the edge so that you can scoop out the center.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Once that is done, your potatoes should look like small boats that can be filled.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In the processor, combine the cut out pieces of potato and onion and chop until you have fine pieces. Add the tuna and spices and blend together gently.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fill the potato boats with the tuna and vegetable mixture and place in a casserole dish.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In a small pot add 1 can of drained mushrooms, a tablespoon of flour and 3/4 cup water and bring to a boil.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Spoon the the mushroom mixture over the top of the boats and cover.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I baked my dish in the microwave for 20 minutes but you could bake in the oven at 350f or 180c until the potatoes are soft. About 1 hour. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />This recipe can be dairy if you eat tuna and cheese together, by sprinkling grated cheese over the top the last couple of minutes of baking.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serve with a vegetable salad and you have a very filling meal. On cold days, start with your favorite soup. <b>ENJOY!</b></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Until next time, feel free to comment and share.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><i><span style="font-size: large;"><b><span style="font-size: small;"><span style="font-size: large;">Miriam</span> </span></b></span></i></span>Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com4tag:blogger.com,1999:blog-7862627501288519645.post-77740976695164542342013-09-22T11:24:00.000+03:002013-09-22T11:24:00.902+03:00A light Supper....בס''ד<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Moadim L'Simcha!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">With all the heavy, large meals associated with the chaggim, I thought it would be nice to make a light supper for this evening. Truthfully, I am tired of spending hours in the kitchen</span><span style="font-family: Verdana,sans-serif;">, especially since we still have more cooking for Simchat Torah later this week followed by Shabbat.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">What to make..this was my dilemma. Rummaging through my cookbooks, I found a delightful and easy recipe in my very old and I mean old <i><b>Second Helpings </b></i>cookbook. My edition is over 45 years old. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">And so, we are having Mushroom Quiche and</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> Zucchini Italiano Casserole</span></span> . I'll serve a veggie salad with the meal. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><u><b>Mushroom Quiche</b></u></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This recipe can be made with or without a base. If you want a base use puff dough cut to size to fit your dish. With a fork, punch holes and bake 15 minutes at 180c / 350F.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fry 2 onions diced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 cans of cut mushrooms</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 garlic teeth</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Beat 4 eggs and season to taste with salt, pepper, turmeric [optional]</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tablespoons of flour</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Combine all the ingredients and pour over the puff dough.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bake uncovered for 35 to 45 minutes or until firm at 180c.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><u><b>Option: </b></u>With 5 minutes to go...sprinkle grated cheese over the top and finish baking. ENJOY!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><u><b>Zucchini Italiano Casserole </b></u>from Second Helpings</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 onion diced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup celery diced </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 garlic minced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 cups thinly sliced zucchini</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tomatoes diced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 pepper diced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup bread crumbs</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup grated cheese</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">salt and pepper to taste</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Saute onions, celery and garlic. Add zucchini, tomatoes, peppers and brown lightly. Place in casserole dish and sprinkle with bread crumbs and cheese. Bake at 180c 350F for 30 minutes. ENJOY!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Until next time. Feel free to comment and share.......</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i><b>Miriam </b></i></span></span>Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com3tag:blogger.com,1999:blog-7862627501288519645.post-27249699464918178882013-06-10T18:27:00.000+03:002013-06-10T18:35:51.526+03:00And What Do You Call This Recipe?..................בס''ד<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Last week, a friend of my son, asked him if I had a good recipe for Shepherd’s Pie, a meat pie made with a crust of mashed potatoes. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Typing out my recipe, I wondered where and how did this simple, delicious dish get its name. Surfing the internet for information, I found that early cook books, as far back as 1791 said that combining leftover roasted meat, usually beef, with spices in a pie dish, sandwiched in between mashed potatoes, was a way to feed the poor servants and peasants. This pie was called <b><i>‘Cottage Pie’, </i></b>as the servants and peasants lived in modest dwellings.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><i>Shepherd's Pie</i></b>, a dish of meat [usually lamb] topped with mashed potatoes was probably invented sometime in the 18th century by frugal peasant housewives. It is generally agreed that it originated in the north of England and Scotland where there are large numbers of sheep-- hence the reference to shepherds, the theory being that shepherds are concerned with sheep and not cattle. The actual phrase <b><i>‘Shepherd's Pie’</i></b> dates back to the 1870s, when mincing machines made the shredding of meat easy and popular.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Today, regardless if you use ground meat, ground chicken or turkey or ground lamb, this recipe is usually called Shepherd’s Pie.</span><span style="font-family: Verdana,sans-serif;">This is my favorite Shepherd’s Pie recipe. The recipe calls for white potatoes, but you can use sweet potatoes or a mixture of white and sweet.<b><u> </u></b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><u>ingredients:</u></b><b><br /></b>6 large potatoes cut up and boiled <br />1 and 1/2 kilos ground meat / turkey or chicken [you can use two different ground meats] <br />1 large onion diced<br />1 can of mushrooms or equal amount of fresh<br />1 1/2 cups of any frozen veggie that you like....green beans, mixed veggies, peas and carrots.<br />1 large egg<br />1/2 -3/4 cup matza meal or bread crumbs.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Season to taste salt, pepper, garlic and turmeric optional.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">-Boil the potatoes first, let cool, then mash and season with salt and put aside. <br />-Boil frozen veggies for 5 minutes and cool.<br />-Saute onion and mushrooms and drain the oil.<b><u> </u></b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><u>Mixture:</u></b> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">-In a large bowl combine raw ground meat, cooked veggies, onion and mushrooms making sure everything is mashed together. Add egg, bread crumbs, and seasonings. </span></span><br />
<br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: Verdana,sans-serif;"><b>Using a lasagna size square pan or a round glass pie plate:</b></span><br /><span style="font-family: Verdana,sans-serif;">-Spread a thin layer of potatoes on the bottom of your pan or pie dish<br />-Spread over the potatoes the meat mixture<br />-Add remaining potatoes. Spread evenly.</span> </span></span><br />
<br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Preheat oven to 350F or 180c and bake covered for 1 hour and uncovered for remaining 1/2 hour.<u> </u></b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><u>Option 1:</u></b><b> </b>If you don’t want to use potatoes for the top, you can slice 2 eggplants in circles and brown them under the oven grill. You will need fewer potatoes.<b><u> </u></b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><u>Option 2: </u></b>Not sure if your guests like potatoes or eggplant? Make half the topping potato and the other half eggplant.<b> </b></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Enjoy!</b></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Feel free to comment and share.</span></span><br />
<i><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Miriam </b></span></span></i><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<br />Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com4tag:blogger.com,1999:blog-7862627501288519645.post-84152098389284984922012-11-28T05:43:00.001+02:002012-11-28T05:44:58.737+02:00Nothing Like a Hot Bowl of Soup.....<span style="font-family: Verdana, sans-serif;">בס''ד</span><br />
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<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">We are now Baruch
Hashem in the rainy season, with cold nights. When suppertime comes around,
there isn't anything my husband and I like better than to start our meal with a
hot, thick bowl of soup.</span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Hot soup warms
the body and soul, takes away any chills and sets the stage for the rest of the
meal. No food comforts like homemade soup. </span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span>
</span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">According to
food historians, soup is considered one of the first fast foods. The history of
soup is as old as the history of cooking. The act of combining various
ingredients in a large pot to create a nutritious, filling, easily digested
food was seen as something that both the rich and poor homemaker could prepare
to nurture their families. </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Among the
earliest soups recorded was a recipe that combined peas, lentils and beans. </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Soups are
traditionally classified as either clear soups or thick soups.</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Whichever type
of soup you are eating, savor the flavor and enjoy its taste. </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">My husband and
I have our favorite soups, and I would like to share the recipes with you. </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><br /></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><u>Note:</u></b><b> <i>Vegetables and
legumes should be checked for insect infestation and washed before using. All
soup recipes given here are pareve (neither meat nor dairy). The vegetable soup
and the spicy red lentil soup can be made into a meat soup by browning either turkey
or chicken pieces, and then adding the vegetables and following the rest of the
recipe.</i></b></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>
</b></span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><i>If you prefer a dairy soup, you can add grated cheese before
serving to the vegetable soup, spicy red lentil soup and the mushroom and
barley soup. </i></b></span></span></div>
<div class="MsoNormal">
<br /></div>
<br />
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<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><u>Hardy Thick Vegetable Soup.</u></b></span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">A complete meal
in a bowl. </span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<ul type="disc">
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 or 3 large carrots</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 onions</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 celery stalks</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 medium size kohlrabi</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 white potatoes</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 large sweet potato</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 large zucchini</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">¼ cup green pea</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">¼ cup yellow pea</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">¼ cup red lentils</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">¼ cup kasha</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 package baking powder [about 1
tablespoon] optional</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">salt and pepper</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Dice all the
vegetable and combine with legumes in a large pot filled with cold water and
bring to a boil. Skim off foam and add baking powder. Season with salt and
pepper to taste. Cook on a low flame until veggies are soft and legumes are
melted, approximately 1 ½ - 2 hours. Stir well. </span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">If you would
like to make this soup a complete meal, serve with dumplings.</span></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><u>Dumplings</u></b></span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Make just
before serving</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<ul type="disc">
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 ½ cups flour</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 package baking powder [about 1
tablespoon]</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 tablespoons oil</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup of soup liquid</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">½ teaspoon pepper</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">½ teaspoon hot paprika [optional]</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 teaspoon sweet paprika</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">½ teaspoon turmeric </span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Combine flour,
baking powder, oil, and mix well. Add seasonings.</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Take two spoons
and dip into soup pot. Then use one spoon to scoop up the dumpling mixture and
use the other spoon to scrape it off into the pot. Repeat the procedure making
sure to dip both spoons into the soup each time before scooping the mixture to
make sure it doesn't stick to the spoons. Cover and cook for about 12 minutes or
until dumplings are soft through the middle. </span></span></div>
<div class="MsoNormal">
<br /></div>
<br />
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<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><u>Green Lentil
Soup.</u></b></span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">So easy to
prepare!</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<ul type="disc">
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2/3 cup green lentils [that were
pre-soaked for 1 hour] </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 large onions cut in rings</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">salt</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">pepper</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">garlic powder</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 teaspoon turmeric </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tablespoon soy sauce [optional]</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bring lentils
to a boil and simmer until cooked, approximately ½ - ¾ hour.</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">While the lentils are cooking fry onion until slightly
brown. Add salt, pepper and garlic powder to taste. Add turmeric and soy sauce.
Stir well. When lentils are soft, add seasoned fried onions and cover with
boiling water.</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For best taste, make soup
a couple of hours early and reboil before serving.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b><u>Spicy Red
Lentil Soup.</u></b></span></span><span style="font-family: Verdana,sans-serif;"> </span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Simple to make</span></span></div>
<div class="MsoNormal">
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<br />
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<ul type="disc">
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">1 medium onion</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">3 carrots</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">2-3 white potatoes</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">1 cup red lentils [soaked for 1
hour] </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">1 teaspoon sweet paprika</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">1 teaspoon turmeric</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">½ teaspoon hot paprika [if you
like it really hot add 1 teaspoon] </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">1 bay leaf</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">¼ cup vinegar</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">2 tablespoons tomato paste</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-size: small;">salt and pepper</span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span><span style="font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"> </span></span></li>
</ul>
<div class="MsoNormal">
<span style="font-size: small;">Combine all the
ingredients and seasonings in a pot of cold water. Bring to a boil and then
simmer for 45 minutes or until all the vegetables and lentils are soft.</span></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><u>Mushroom and
Barley Soup.</u></b>.</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The favorite in
my family.</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<ul type="disc">
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">¾ cup barley</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 can mushrooms</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 or 3 onions diced</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">salt</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">pepper</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tablespoons soy sauce</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add barley to a
pot filled with boiling water. Continue boiling for 3 minutes and simmer until
soft.</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fry mushrooms
and onions. Season with salt and pepper to taste.</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">When barley is
soft, add fried onions and mix well. Pour in soy sauce, bring to a boil and
simmer for another 15 minutes.</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><i><span style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: HE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This soup is better when
it is allowed <span style="font-size: small;">to ‘sit’ f</span></span><span style="font-family: Verdana,sans-serif;">or a couple of hours. Goes well with garlic bread or
pita and humus.</span></span></span></i><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
</div>
<br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Enjoy! Please feel free to comment and share recipes..</b></span></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana, sans-serif;"><i><b><span style="font-family: Verdana,sans-serif;">M</span><span style="font-size: small;">iriam </span></b></i></span><br />
<div class="MsoNormal">
</div>
<span style="font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"> </span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana,sans-serif;"></span><br /></span>Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com0tag:blogger.com,1999:blog-7862627501288519645.post-32240536826175595802012-04-30T09:14:00.000+03:002012-04-30T09:15:19.743+03:00Eggplant, Eggplant, Eggplant..........בס''ד<br />
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">As you
can guess, this blog is about eggplants, that shiny purple skin, rather large
and unique oval shape. Many people mistakenly believe the eggplant to be a
vegetable, mostly because it is treated and prepared that way in most of the
world. The eggplant, however is a fruit and belongs to the berry family. It can
be used in many different recipes.</span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Eggplants are so versatile and fun to cook with. Just use
your imagination. They can be added to your favorite recipes or cooked on its
own as a main dish. Eggplants can be sliced, grilled, mashed or fried and used
as a side dish or as part of a stew a dip or spread. Some people substitute
eggplant for beef. Eggplants are very bitter before it is cooked, so it is not
typically eaten raw. </span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"> </span>
</div>
<span style="font-size: small;"><span style="font-family: Verdana;">Eggplants are naturally low in calories,
sodium and unpeeled, they provide plenty of minerals. Eggplant is high in
soluble fiber beneficial in lowering cholesterol. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;"> </span></span>
<br />
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><b><u>Nutrition Facts</u> </b>(1 cup cooked and cubed)</span><span style="font-size: small;"> </span>
</div>
<span style="font-size: small;"><span style="font-family: Verdana;">Calories 27.7<br />
Protein .82 gram<br />
Carbohydrates 6.57 grams<br />
Dietary Fiber 2.48 grams<br />
Phosphorus 21.78 mg<br />
Potassium 245.52 mg<br />Foliate 14.26 mg </span></span><br />
<br />
<span style="font-size: small;"><u><b><span style="font-family: Verdana;">Eggplant and Tomato Salad </span></b></u></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 large eggplant</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 medium tomato</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 large onion</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 small to medium yellow or red pepper</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">2 garlic teeth pressed or 1 teaspoon of garlic powder</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 teaspoon salt</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 teaspoon sweet paprika</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;"></span><span style="font-family: Verdana;">2 tablespoons tomato paste</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1/2 teaspoon sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1/4 cup vinegar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1/4 cup hot water</span></span><br />
<br />
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Dice all the vegetables into
small pieces and fry until golden brown. Drain the oil well and place fried
vegetables in a large bowl. Add sugar, garlic, tomato paste, salt and paprika and
mix well. Combine vinegar and hot water pour slowly and mix well. Store in
container and chill before serving.</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><b><u>Option:</u></b> instead of frying, cut
eggplant, onions and tomato in rings, and slice the pepper in strips. Slightly
grease a baking pan add veggies and broil until brown. Preparation instructions are the
same. <b>ENJOY!</b></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><b><u>Eggplant and Veggie Quiche </u></b></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1 medium eggplant</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1 onion</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">2 celery sticks</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1 zucchini</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1 carrot</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1/2 tin mushrooms or equivalent fresh</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">4 eggs</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">garlic powder</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">salt</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">pepper</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">turmeric</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">soya sauce </span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><span style="font-family: Verdana;">Slice
a medium size eggplant in rings. In a bowl put a little oil and 1 teaspoon of
garlic powder and mix. Mix up the eggplant slice until </span><span style="font-family: Verdana;">covered
and place on a baking pan and broil until brown..[about 10 minutes].</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
</div>
<span style="font-size: small;"><b><span style="font-family: Verdana;">While eggplant is broiling: </span></b><span style="font-family: Verdana;">I like to use onions, carrots, mushrooms, zucchini
and celery but you can use the veggies that you like. Slice onion, zucchini in
rings, celery sticks diced and with your potato
peeler slice long thin slices of carrots. Add mushrooms and brown in fry pan.</span></span>
<br />
<span style="font-size: small;"><span style="font-family: Verdana;">Place browned veggies in a bowl, add 1 tablespoon of
soya sauce. Allow to sit 20 minutes.</span></span><br />
<br />
<span style="font-size: small;"><b><span style="font-family: Verdana;">To make the quiche</span></b><span style="font-family: Verdana;">: place brown eggplant on the bottom of a pyrex
dish. Beat 4 eggs and season with salt, pepper garlic powder and turmeric to
taste. Add veggies and stir well. </span></span>
<br />
<span style="font-size: small;"><span style="font-family: Verdana;">Pour over eggplant and bake in the
microwave until done. </span></span><br />
<br />
<span style="font-size: small;"><b><u><span style="font-family: Verdana;">Option</span></u></b><span style="font-family: Verdana;">.When you have a minute or two left in baking
sprinkle grated cheese and finish baking. <b>ENJOY! </b></span></span><br />
<br />
<span style="font-size: small;"><b><u><span style="font-family: Verdana;">Boat Shape Eggplant and Tuna</span></u></b></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 large eggplant</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 large onion</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">can of mushrooms</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 small tin of tuna drained</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">2 tablespoons of bread crumbs or matza meal </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">1 egg beaten</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;">oil for browning </span></span>
<br />
<span style="font-size: small;"><span style="font-family: Verdana;">salt, pepper, sweet and hot paprika,
garlic powder, sweet chilli powder to taste [I usually use a teaspoon of each] </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana;">Wash and cut both ends off. With a very
sharp knife cut down the center long ways. With the point of your knife cut out the
pulp ¾ down all around the eggplant so that it looks like an empty shell boat. </span></span>
<br />
<span style="font-size: small;"><span style="font-family: Verdana;">Dice eggplant pulp and onions and with the
mushrooms brown. Add seasonings and ½ cup of hot water and bring to a boil. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;"> </span></span>
<br />
<span style="font-size: small;"><span style="font-family: Verdana;">In a bowl add egg, tuna, bread crumbs and seasoned
browned veggies. Mix well and fill eggplant boats.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;"> </span></span>
<br />
<span style="font-size: small;"><span style="font-family: Verdana;">Bake in preheated oven 180c / 350F for 1
hour. This recipe can also be made in the microwave. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana;"> </span></span>
<br />
<span style="font-size: small;"><b><u><span style="font-family: Verdana;">Options: </span></u></b><span style="font-family: Verdana;">you can include tomato, celery, zucchini or any
other veggie when you are browning. This recipe can fill 2 small to medium
eggplants or 1 very large eggplant. <b>ENJOY!</b></span></span><br />
<br />
<div style="font-family: Verdana,sans-serif;">
</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I hope you enjoy the recipes. Feel free to comment and
share.</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><i><b>Miriam </b></i></span></div>Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com0tag:blogger.com,1999:blog-7862627501288519645.post-33553808873131791542012-04-10T09:01:00.002+03:002012-04-11T21:14:13.267+03:00Non Kitniyot Pesach Recipes for You to Enjoy!בס''ד<br />
Moadim L'Simcha Everyone!<br />
<br />
I hope your seder[s] went well and were both meaningful and enjoyable. Now that the seder is over we have to start planning the meals for the end day and Shabbat.<br />
<br />
I would like to tell you about two non <a href="http://www.aish.com/h/pes/l/48964186.html"> kitniyot </a>recipes that I made, Pesachik pareve bourkas and chocolate chip cookies. Both recipes are easy to make and delicious.<br />
<br />
<u>Pesachdik bourakas </u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zvgyww_73ig/T4PKkOJpveI/AAAAAAAAABQ/Mj5JZi2NMZc/s1600/Image0565.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-zvgyww_73ig/T4PKkOJpveI/AAAAAAAAABQ/Mj5JZi2NMZc/s200/Image0565.jpg" width="150" /></a></div><u><br />
</u><br />
<br />
<br />
<br />
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<br />
The <i>'matza dough'</i>. Each slice of matza will give you three bourkas.<br />
1. spead a long piece of clear wrap on the counter.<br />
2. slightly wet enough slices of matza and stack on the clear wrap.<br />
3. wrap up matza tightly and allow to stand 25 minutes.<br />
4. repeat as often as necessary to get the correct amount of bourkas. <br />
* suggestion...don't use more than 4 motzot in each package.<br />
<br />
Potato bourakas<br />
-peel and boil potatoes until very soft<br />
-allow to cool and then mash to make puree<br />
-season with salt and pepper.<br />
<br />
Eggplant and mushroom bourkas<br />
-dice eggplant to make 1 1/2 cups<br />
-1 cup of sliced mushrooms fresh or can<br />
-1 medium onion diced.<br />
-place in cooking bag and microwave until soft.<br />
-allow to cool, drain all liquids and mash to make puree<br />
-season with salt and pepper.<br />
<br />
The bourakas<br />
Carefully unwrap your matza package one package at a time.<br />
With a very sharp knife divide your matza in thirds and slice the matza package together down to make three separate piles.<br />
Prepare a plate of matza meal. I like to work on baking paper instead of plates. <br />
<br />
Using a tablespoon fill 1 strip at a time by place your filling at the tip of the matza.<br />
Roll tightly and cover with the matza meal. Repeat until you have your desire number of bourkas.<br />
<br />
When all the bourkas are ready, heat up a fry pan with oil, dip bourkas into beaten eggs and place end down into the oil. Turn when brown and when both sides are nicely coloured remove and place on baking paper. ENJOY!<br />
Many thanks to my daughter Devorah for sharing her recipe with me. <br />
<br />
<u>Chocolate Chip Cookies</u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-clEfJUHsg4w/T4PK8VKVuGI/AAAAAAAAABY/r3U4JZiIT5k/s1600/Image0567.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-clEfJUHsg4w/T4PK8VKVuGI/AAAAAAAAABY/r3U4JZiIT5k/s200/Image0567.jpg" width="150" /></a></div><br />
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Preheat oven to 400F / 200c <br />
1/2 cup oil<br />
1 cup sugar<br />
2 eggs<br />
2 tbsp. of lemon juice<br />
1 teaspoon vanilla<br />
1 cup potato starch<br />
1 1/2 cups matza meal<br />
1 package of baking powder [about 3 teaspoons]<br />
1/2 cup chocolate chips<br />
<br />
-combine dry ingredients and set aside.<br />
-beat oil, sugar and eggs.<br />
-add lemon juice, vanilla and chocolate chips and mix. <br />
-add dry ingredients and beat at a low to medium speed.<br />
-if recipe is dry mix by hand with a large spoon.<br />
<br />
-Line baking pan with baking paper. DO NOT GREASE<br />
-Using a teaspoon drop dough to make cookies leaving a good space as the cookies 'grow' when baking.<br />
-bake for 12 to 15 minutes or until cookies are brown and dry.<br />
-allow to cool 5 minutes before removing from pan. ENJOY!<br />
<br />
Wishing you and yours a Chag Pesach Sameach and Shabbat Shalom.<br />
<i>Miriam</i> Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com3tag:blogger.com,1999:blog-7862627501288519645.post-55088713812840472612012-02-29T05:40:00.001+02:002012-02-29T05:42:05.680+02:00Yummy, Yummy Hamantashenבס''ד<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oSHzwlXRgZk/T00VIc4hHyI/AAAAAAAAABI/-NYMt7GtWVs/s1600/Thank+you.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://4.bp.blogspot.com/-oSHzwlXRgZk/T00VIc4hHyI/AAAAAAAAABI/-NYMt7GtWVs/s320/Thank+you.JPG" width="320" /></a></div><br />
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">I would like to thank my dear readers who answered my call to share their hamantashen recipes for this blog. </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Hamantashen, alludes to the hidden nature of the Purim miracle because of their fillings <u>hidden</u> inside the dough.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">And a interesting side note. I read that one of the reasons that poppy seed hamantashen are so popular is because Queen Esther, who did not eat anything non kosher in the palace would eat poppy seeds all day long. The poppy seeds kept her healthy and young looking. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Each of the recipes that were shared are very unique. Hadassa from Elon Moreh sent a recipe that is not a cookie dough, but a <u>bread </u>dough...</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><b style="background-color: red; color: black;">Sandra V.</b> from London, UK sent this recipe.</div><div class="MsoNormal"><b style="font-family: Verdana,sans-serif;">Wine and Walnut Filled Hamantashen</b></div><div class="MsoNormal"><b style="font-family: Verdana,sans-serif;"> </b> </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><u>Filling</u></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">4 oz walnuts</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">4 oz stoned dates</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">8oz sultanas/ raisins or currants</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1 tablespoon sweet wine</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1 tablespoon warm golden syrup</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">juice and rind of 1/2 lemon</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1 tablespoon apricot jam</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1/2 teaspoon cinnamon</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"> </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><u>Pastry</u></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1/2 lb self raising flour</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1/2 lb plain flour</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">10 oz margarine</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">4 tablespoons water</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">2 egg yolks</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">2 oz icing sugar</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1 egg white</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Mix all filling ingredients together. Set aside. </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Mix flour and icing sugar. </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Rub in fat until mixture looks like coarse breadcrumbs. </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Sprinkle with egg yolk and water and gather into a ball. </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Chill for 1/2 hour.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Roll out pastry1/4 inch thick. Cut into 3 inch circles.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Put a spoonful of filling on each circle then draw up into a triangle. Pinch edges firmly together. Brush with beaten egg white.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Bake at 425 degrees F or 220 degrees C for 15 minutes or till rich brown. Makes 56</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><b style="background-color: #9fc5e8; color: black;">Shmuel</b><span style="color: #0b5394;"> </span>from Hadera sent the next two recipes.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">2 eggs</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">½ cup water</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">5 cups flour</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">2 teaspoons baking powder</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">100 gm. margarine</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1 cup orange juice</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1 cup sugar</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Make the dough and allow to rise 1 hour, roll it out and cut in circles or wide strips</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><u>Fill with:</u></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">date spread</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">cooked prunes</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">halva spread</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">crushed poppy seeds</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">raisins</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">or whatever your fancy. </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">Bake at 190c for 25 to 30 minutes.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"> </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><b>Mohn hamantashen</b></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">2 cups hot water</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">8 cups flour </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">2 teaspoons salt</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">2 eggs</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">½ cup oil</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">½ cup sugar</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">poppy seeds</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">-Combine flour, yeast and salt.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">-Place in a bowl, form cavity, place yeast and 2 tsp. sugar in ¼ cup warm water and allow to ferment.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: justify;">-Add liquid and combine with flour to form a soft dough, let rise 2 hours. </div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: justify;">-Punch down and allow to rise 1 hour.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: justify;">-Divide into five parts, roll out and spread a little oil on the surface of the dough </div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: justify;">-Roll out like jelly-dough, cut circles, fill with processed poppy seeds<a href="http://www.blogger.com/post-create.g?blogID=7862627501288519645#_ftn1" name="_ftnref1" style="mso-footnote-id: ftn1;" title=""><span class="MsoFootnoteReference"><span class="MsoFootnoteReference"><span style="font-size: 12pt;"></span></span></span></a> then fold to a triangular shape, and press down and let rise 1 hour, </div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: justify;">-Bake at 375<sup>0 </sup>f (about 190<sup>0 </sup>C) for 25 – 30 minutes.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><b style="color: #38761d;"><span style="background-color: #6aa84f; color: black;">Hadassa</span> </b>from Elon Moreh sent two recipes.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><b>Hadassa's Healthy Hamantashen</b> <br />
Instead of using a cookie dough base, use your favorite roll (as in small yeast bread) recipe for the base of the oznei Haman. I recommend using a whole wheat dough with olive oil and za'atar.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
For the filling, chop in a food processor whole garlic, green olives and black olives in whichever proportion suits you. Onions may also be used, but I prefer garlic, which also isn't as hard to check for bugs. Add a bit of olive oil if the mixture seems dry. It should be as moist as any filling for oznei Haman.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
Form the oznei Haman in the traditional way: </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">1) Roll dough to a thickness of 0.6 cm-¼ inch</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">2) Using a glass or large round cookie cutter cut circles of dough about 6.3-7.6 cm-2 ½ - 3 inches in diameter </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">3) Place filling in the center of a circle of dough. Do not overfill. Leaky oznei Haman are unattractive. Eat your prototypes and give the perfectly shaped ones.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">4) Fold the edges of the circle towards the center so that the resulting shape is an equilateral triangle with rounded corners. </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
Baking time will vary depending on the bread recipe. Check frequently as oznei Haman are relatively thin and therefore bake more quickly than most rolls.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
<b>Please note: </b>Be sure to put in your holiday greeting note a mention that the oznei Haman are <u><b>bread,</b></u> not cookies.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><b>Sugarless, but sweet, oznei hamantashen</b><br />
Dough Ingredients:<br />
1 cup oil<br />
1 cup sugarless apple juice concentrate<br />
1 ½ cup sugarless apple juice<br />
1-2 eggs<br />
8 cups flour<br />
2 teaspoons baking powder<br />
Spice to taste: cinnamon, cloves, nutmeg</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
Mix the ingredients in the order listed until the dough is smooth.<br />
The amount may be halved. The dough should be chilled for an hour to make it easier to roll out. The amount may be chilled for up to 24 hours, but then leave it out until it's the right consistency to roll out. Shape the usual way.</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
<u>Filling Ingredients:</u><br />
Pureed raisins and/or dates<br />
Sugarless jam<br />
Coconut flakes mixed with a bit of apple juice concentrate<br />
Ground nuts and raisins<br />
Ground nuts with a bit of honey – too much makes the filling leak! <br />
<div class="MsoNormal">"Bake at 180 C until the cookies start to brown at the edges, about 10-15 minutes."<br />
<br />
<b><span style="background-color: magenta; color: orange;"><span style="color: #741b47;"><span style="font-family: Verdana,sans-serif;"><i><span style="color: black;">Daniella Y</span>.</i></span></span></span></b><br />
<div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">I use my mother's tried and tasted for nearly 40yrs recipe that was my grandmothers.... and apparently it's the famous ashkenazi one...</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody"><u>filling-</u> </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">canned poppy seed with date filling and crushed walnuts and raisins</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-apricot and raspberry jam for another filling-</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-sprinkle powder sugar when cooled</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-in one bowl goes all the liquids, </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-in another bowl goes all the dry ingredients, including the grated orange rind... </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-mix all together.... </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-wrap the dough well, and let it sit for a few hours in the fridge before you go to roll it out. </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-take a glass.. and cut circles - and then pick up the remnants of the dough back into the bowl, </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">**flatten the mixture down a bit, so it gets into the corners of the cookies!!!*** </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-close the cookies – </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-brush a bit of water over them... but some use an entire egg and some only use part of the egg... </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-bake at 350 degrees F until their a bit golden... check the bottom of the cookies not the tops! If the bottoms look done, then pull them out and let them cool.... </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-put in the freezer to cool and then in a air tight container. </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span class="commentbody">-these cookies should be kept in the fridge- as they're a moist cookie. </span></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><b><span style="background-color: #b4a7d6; color: #674ea7;">Batya</span> from Shiloh</b></div><span style="font-family: Verdana; font-size: 12pt;">2 cups flour<br />
2 t baking powder<br />
1/2 c sugar<br />
2 eggs<br />
3 T vegetable oil<br />
either lemon rind or 1tablespoon vanilla</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana; font-size: 12pt;"><br style="mso-special-character: line-break;" /> </span><span style="font-family: Verdana; font-size: 12pt;">First mix dry ingredients.<br />
Then add eggs, oil, flavor.<br />
Mix (I use a spoon and hands).<br />
Roll on floured board to 1/4 " or 1/2cm thick.<br />
Cut into circles; I use a large glass mug.<br />
Spoon some</span><a href="http://me-ander.blogspot.com/2006/03/easiest-ever-hamentasch-filling.html">http://me-ander.blogspot.com/2006/03/easiest-ever-hamentasch-filling.html</a> <br />
<div class="MsoNormal">or any other filling, into the center.<br />
Fold into triangles.<br />
<br />
Bake on greased pan or pan lined with "baking paper." </div><div class="MsoNormal">Medium, like for a cake, heat. Until "lightly browned." The correct color will depend on your flour and sugar.<br />
Cool on rack or towel, or almost anything that they won't stick to.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;">And last but not least, is my mother’s <i>a”h</i> famous hamantashen recipe. I remember as a child, my mother making trays and trays of delicious hamantashen. Each one was perfect and that sweet aroma of the hamantashen baking was heaven itself. </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal"><i><u>Dough</u></i></div><div class="MsoNormal">2 eggs</div><div class="MsoNormal">1/2 cup sugar</div><div class="MsoNormal">½ cup oil</div><div class="MsoNormal">1 teaspoon vanilla</div><div class="MsoNormal">juice from ½ an orange</div><div class="MsoNormal">3 cups flour</div><div class="MsoNormal">2 teaspoons baking powder</div><div class="MsoNormal">¼ teaspoon salt</div><div class="MsoNormal">Mix together and knead.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><i><u>Filling</u></i></div><div class="MsoNormal">1 cup prunes</div><div class="MsoNormal">1 cup raisins</div><div class="MsoNormal">½ cup chopped nuts</div><div class="MsoNormal">juice from ½ an orange or lemon</div><div class="MsoNormal">-combine ingredients</div><div class="MsoNormal">-roll dough out on flat board. </div><div class="MsoNormal">-cut circles using a cup or glass</div><div class="MsoNormal">-fill with filling</div><div class="MsoNormal">-make triangles and brush with beaten egg</div><div class="MsoNormal">Bake at 350F / 180c until golden brown.</div><div class="MsoNormal"> </div><div class="MsoNormal">Enjoy whatever recipe you choose to make. Feel free to comment and please share.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i><span style="font-family: Verdana,sans-serif;">Miriam </span></i></b></div></div>Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com3tag:blogger.com,1999:blog-7862627501288519645.post-80317890013811756402012-02-13T10:00:00.000+02:002012-02-13T10:00:17.730+02:00Purim is Just Around the Corner......<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">בס''ד</span></span><br />
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<div class="MsoNormal" style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Purim is just around the corner and<i> </i>is celebrated from the evening of the 13<sup>th</sup> of <i>Adar</i> and in the daytime of the 14th. This corresponds to the evening of Wednesday, March 7<sup>th</sup>, 2012, and ends in the evening of Thursday, March 8<sup>th</sup>, 2012.</b></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Since we all do baking to make <span class="st"><i>mishloach manot</i> plates and for the <i>Purim seuda</i>, I thought it would be fun to collect everyone’s special <i>hamantashen</i> or as it is known in Israel </span><i>Oznei Haman</i> recipes.</b></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Israel is a melting pot with people from all over the world. We each have our own traditional recipes. Let me know what you call hamantashen, and if you don’t bake hamantashen but have another traditional Purim recipe, by all means please share.</b></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b><span>Please e-mail me or use the comment box, your special recipe by next Monday, February 27<sup>th</sup> and I will <i>imy”H</i> post all the recipes by March 29th. </span></b></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
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</style> <![endif]--> </div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><b><span style="font-size: small;">Waiting to hear from you. Please share this posting so that we can get as many recipes as possible.</span></b></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><span style="font-size: small;"><i><b><span style="font-family: Verdana,sans-serif;">Chag Purim Sameach</span><span style="font-family: Verdana,sans-serif;">! </span></b></i></span><br />
<span style="font-size: small;"><i><b><span style="font-family: Verdana,sans-serif;"> </span></b></i></span> <span style="font-size: small;"><b><i><span style="font-family: Verdana;">Miriam </span></i></b></span><br />
<span style="font-size: small;"><b><i><span style="font-family: Verdana;"><a href="mailto:frommiriamskitchen@gmail.com">frommiriamskitchen@gmail.com</a> </span></i></b></span>Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com2tag:blogger.com,1999:blog-7862627501288519645.post-137836204537009562012-02-07T08:58:00.019+02:002012-02-09T19:23:11.624+02:00Yummy Salads and a Dessert....................<div class="MsoNormal" style="font-family: Verdana, sans-serif;"><span style="color: #660000;">בס''ד</span><b> <span style="color: #660000; font-size: small;"><br style="font-family: Verdana, sans-serif;" /></span></b><br />
<div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><b>THANK-YOU ALL! </b>I had great feedback to the first posting.</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"> </span></div></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">I love walking through my yishuv on Friday. The wonderful aromas that are emerging from each house are mouth watering. The smell of pickled meat, roast chicken, cakes, challah, kugels and all other Shabbat goodies makes me very hungry.</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif; margin-right: -16pt;"><span style="font-size: small;">For many years, since we have been in Israel, I make several different types of salads to serve at the Shabbat meal with the entrée, usually gefilta fish. The salads go great with challah or large Iraqi pita and humus. I like to make my salads on Thursday, so that the flavors have time to marinate. </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif; margin-right: -16pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif; margin-right: -16pt;"><span style="font-size: small;">Colorful salads really dress up the Shabbat table. I love to make a fresh veggie salad using cucumbers, tomatoes, different color sweet peppers, thin slices of kohlrabi and sliced red radishes placed on a bed of lettuce.</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif; margin-right: -16pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif; margin-right: -16pt;"><span style="font-size: small;">For dressing we use either techina or an oil, vinegar and lemon juice mixture spiced with salt, pepper, garlic and zatar. </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif; margin-right: -16pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif; margin-right: -16pt;"><span style="font-size: small;">Eggplants and colorful peppers both hot and sweet are very popular vegetables used when preparing salads. Grated kohlrabi and carrots make a tasty coleslaw. Beets and red radishes also make great salads.</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif; margin-right: -16pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">Preparing cooked salads can be time consuming, but when you are preparing food for Shabbat, it becomes a pleasure.</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">I would like to share some of our favorite salad recipes.</span><br />
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</span><br />
<span style="font-size: small;"><b><u>Eggplant and Tomato Salad</u></b></span><br />
<span style="background-color: yellow; font-size: small;">Preheat oven broiler</span><br />
<br />
<span style="font-size: small;">1 medium tomato</span><br />
1 large or 2 small eggplants<br />
<span style="font-size: small;">1 large onion</span><br />
<span style="font-size: small;">1 small red or yellow pepper</span><br />
<span style="font-size: small;">2 garlic teeth pressed or 1 teaspoon of granulated garlic</span><br />
<span style="font-size: small;">2 tablespoons tomato paste</span><br />
<span style="font-size: small;">1 teaspoon sugar [I leave out the sugar]</span><br />
<span style="font-size: small;">1/4 cup vinegar</span><br />
<span style="font-size: small;">1/4 cup hot water</span><br />
<span style="font-size: small;">salt to taste</span><br />
<br />
<span style="font-size: small;">Slice eggplants and onions in circles</span><br />
<span style="font-size: small;">Slice tomato and peppers</span><br />
<span style="font-size: small;">Line baking pan with baking paper and paint a thin layer of oil</span><br />
<span style="font-size: small;">Spread out veggies and dab with oil</span><br />
<span style="font-size: small;">Broil both sides until brown.</span><br />
<span style="font-size: small;">Put veggies in a large bowl</span><br />
<span style="font-size: small;">Add sugar, garlic, tomato paste, salt</span><br />
<span style="font-size: small;">Mix well</span><br />
<span style="font-size: small;">Add vinegar and hot water and mix.</span><br />
<span style="font-size: small;">Serve cold!</span><br />
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</span><br />
<span style="font-size: small;"><b><u>Imitation Chop Liver Salad</u></b></span><br />
<span style="font-size: small;">1 large eggplant cut in small pieces</span><br />
<span style="font-size: small;">2 large onions</span><br />
<span style="font-size: small;">2 eggs</span><br />
<span style="font-size: small;">salt to taste</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Fry eggplant and onions until they are golden brown.</span><br />
<span style="font-size: small;">Add beaten eggs seasoned with salt</span><br />
<span style="font-size: small;">On a low heat, stir constantly so that the mixture dries but does not stick to the bottom of the pan.</span><br />
<span style="font-size: small;">When cooled, grind to look like chopped liver.</span><br />
<span style="font-size: small;">Serve cold!</span><br />
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</span><br />
<span style="font-size: small;"><b><u>Sweet Pepper Salad</u></b></span><br />
<span style="background-color: yellow; font-size: small;">preheat oven broiler </span><br />
<br />
<span style="font-size: small;">Red, yellow, orange, green peppers [5 or 6 in total]</span><br />
<span style="font-size: small;">2 tablespoons lemon juice</span><br />
<span style="font-size: small;">1 teaspoon granulated garlic</span><br />
<span style="font-size: small;">Salt to taste</span><br />
<br />
<span style="font-size: small;">Recipe can be doubled.</span><br />
<span style="font-size: small;">Slice peppers into strips</span><br />
<span style="font-size: small;">Make a mixture of 1/4 cup oil and 1 teaspoon garlic and salt</span><br />
<span style="font-size: small;">Pour over peppers and mix well</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">Line baking pan with baking paper and spread peppers evenly</span><br />
<span style="font-size: small;">Broil until brown.</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">Remove and combine peppers and lemon juice.</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">Mix well.</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">Serve cold!</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><u><b>Kohlrabi and Carrot Salad</b></u></span></div><div style="color: #660000; font-family: Verdana, sans-serif;"></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">1 large kohlrabi</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">1 large carrot</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">1 tablespoon mayonnaise</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">1 teaspoon vinegar</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">1 teaspoon lemon juice</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">salt to taste</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">Grate veggies </span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">Add the other ingredients</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">Mix well</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">Serve cold!</span></div><div style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><b><i>There are many delicious salad recipes and if you would like any additional recipes, please contact me.</i></b></span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><b><i> </i></b> </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">One of the features of this blog is for readers input. My friend <b>Fayge W. from Georgia </b>shared a wonderful dessert.</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><u><b>Chocolate Espresso Mousse Recipe </b></u></span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">1 cup semisweet chocolate chips (or grated semisweet chocolate </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">2 tablespoons instant coffee powder</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">1/4 cup water</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">2/3 cup pure cocoa powder</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">2/3 cup sugar</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">1/4 cup oil</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">2 tablespoon brandy or rum (unflavored please)</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">1 pound silken tofu, drained </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"> </span><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;">In a small saucepan, on a very low flame, place all but last ingredient, and cook, stirring, until melted. This will take about 2-3 minutes (Or microwave 2 minutes). Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth. Pour the mixture into 6 to 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"> </span><span style="font-size: small;"></span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><b>Enjoy all the recipes and please feel free to comment and share your favorite recipes with us.</b></span><br />
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<span style="font-size: small;">Until next time</span><span style="font-size: small;"><b> </b></span><br />
<div class="MsoNormal"><span style="font-size: small;"><b><i>Miriam </i></b></span></div></div>Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com8tag:blogger.com,1999:blog-7862627501288519645.post-70720389344026677252012-02-01T08:52:00.002+02:002012-02-01T09:01:17.756+02:00The Wonderful Sense of Smell.....<span style="color: #660000;">בס''ד</span><br />
<div style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Welcome and thank-you</b> for taking the time to look at my new blog <i><b>'From</b> <b>Miriam's Kitchen'</b>. </i>I don't want this blog to be just a recipe blog but what I hope to accomplish </span><span style="font-size: small;">is a blog that is well balanced and contains a variety of food information.</span></div><div style="color: #660000; font-family: Verdana,sans-serif;"><br />
</div><div style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;">I would like to include recipes, nutritional information, links to interesting food articles and blogs, a poll question and the occasional <i>'good food story and joke.' </i></span></div><div style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;">Your comments and suggestions are always welcomed and if you have a good recipe that you would like to share, please e-mail me <a href="mailto:saftala@gmail.com">Miriam's Kitchen </a></span></div><div style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="color: #660000; font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;">There is nothing as pleasurable as walking into a house where the smell of freshly baked cakes, cookies and pies are emerging from the kitchen. The aroma gives the house a very warm and inviting feeling. Over the years, I have accumulated many wonderful recipes, and I would like to share some of my family's favorites. All of my recipes are very easy and inexpensive to make.</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;">If I am famous for anything, my grandchildren will tell you it is my <b><i>Safta Cookies</i></b><i>. </i>I’m not sure why they love these simple cookies, maybe it is because they come from Safta.</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;">By the way the big kids [the parents] love these cookies also with a nice, big cup of hot coffee. </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;">A couple of weeks ago my four year old granddaughter Neta called me early in the morning to say boker tov and could I make her some Safta Cookies. Fortunately, I had some in the freezer and when she came home from gan, her mother gave her a present from Safta…a bag of Safta Cookies to share with her siblings. Neta’s smile was ear to ear.</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;">And so the first recipe I would like to post is <b>Safta Cookies. </b>As you will see this is a very versatile recipe. Using the basic recipe you can add ingredients and change the toppings. ENJOY!</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"><u><b>Safta cookies:</b></u> </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: orange;">preparation time</span>: 15 minutes </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: orange;">preheat oven</span> 190c / 375F </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: orange;">makes</span> 4 1/2 to 5 dozen cookies </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><b><u><span style="font-size: small;">Basic recipe:-</span></u></b></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">1 cup of oil </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">1 cup sugar or 1/2 cup white sugar and 1/2 cup brown sugar</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">2 eggs</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">1 package of baking powder [about 3 teaspoons]</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">2 1/2 cups flour</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">1 teaspoon vanilla </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">baking paper </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><u><b>Options:-</b></u> You can add the following to the basic recipe</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">2 tablespoons smooth peanut butter </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">1/2 cup chocolate chips </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">2 tablespoons unsweetened chocolate powder [add 2 tablespoons of white sugar]</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">1/2 cup coconut </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">instead of vanilla…1 teaspoon of lemon juice or orange juice</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"> </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;"><b><u>Topping:-</u></b></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">cinnamon and sugar</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">candy or chocolate sprinkles</div><div style="font-family: Verdana,sans-serif;"><span style="color: #660000; font-size: small;">coconut</span></div><span style="color: #660000; font-family: Verdana,sans-serif; font-size: 12pt;"> </span> <br />
<div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">Combine oil, sugar and eggs and beat well. </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif;">Add baking powder continue beating. </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;"><b>*If you want to add any options do it now before the flour and mix. </b></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;">Add flour and vanilla mix very well. [If to thick for beaters, mix by hand]</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;"></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;"> </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;">Line cookies trays with baking paper [do not grease]</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;">Using 2 teaspoons scoop and place on cookie tray</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;">Sprinkle toppings</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;">Bake 12 to 15 minutes. Cookies should be firm and hard. If necessary bake an extra 5 minutes. </div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;"><br />
</div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;"><b>Allow to cool for 5 minutes before removing from the pan. </b></div><div class="MsoNormal" style="color: #660000; font-family: Verdana,sans-serif; margin-right: -27pt;">Freezes well in double plastic bag.</div><b style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: 12pt;">ENJOY!</span></b><br />
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<b style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: 12pt;">Until next time... Please answer our poll question.</span></b><br />
<b style="color: #660000; font-family: Verdana,sans-serif;"><span style="font-size: 12pt;"><i>Miriam </i></span></b> Miriamhttp://www.blogger.com/profile/15269742612143978575noreply@blogger.com5