tag:blogger.com,1999:blog-52279726253214273092024-03-17T10:05:21.833+02:00Cooking Outside the BoxEvery time we sit down to eat, my 4-year old son says, "Mommy, tell me the story of how you made this." I don't have recipes to share, these are just the stories of how I made dinner.Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.comBlogger264125tag:blogger.com,1999:blog-5227972625321427309.post-50476294656165245042018-09-22T23:45:00.002+03:002018-09-23T00:15:43.534+03:00Holiday ChallahThis is not the challah you are making your family so you can eat healthier. This is the sweet yellow challah you make for special occasions where everyone around the table leans back and rolls their eyes in ecstasy.<br />
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While challah has come to mean the Jewish egg-bread traditionally eaten on Shabbat and holidays (or "challah-days" ;-) pun intended) the name comes from the piece of challah that is required to be separated as an offering or sacrifice to G-d. This "mitzva" or Jewish commandment is required anytime someone bakes with a substantial portion of flour. Baking and taking challah is a mitzvah special to women, and it is also a special time for women to ask for extra blessings - to ask G-d for what they need or want. Women often use this time to ask for peace, healing and blessings for members of the community. I put this recipe together in order to use enough flour to "take challah" or separate a piece of challah and make a <a href="https://www.chabad.org/theJewishWoman/article_cdo/aid/363331/jewish/6-Separating-Challah.htm" target="_blank">blessing </a>on this holy act.<br />
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It is traditional to eat round sweet raisin challah for Rosh Hashana, in the merit of having a sweet new year.<br />
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Makes approximately 6 <i>substantial </i>loaves (see images).<br />
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<u><b>Ingredients:</b></u><br />
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<ul><a href="https://3.bp.blogspot.com/-Xoptv-uE9h4/W6anYAAUyjI/AAAAAAAAXSk/sVR-Cog1CNcj1XZK7oQ2nLQmNijlk1lcACLcBGAs/s1600/pull%2Bapart%2Bchallah.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-Xoptv-uE9h4/W6anYAAUyjI/AAAAAAAAXSk/sVR-Cog1CNcj1XZK7oQ2nLQmNijlk1lcACLcBGAs/s320/pull%2Bapart%2Bchallah.jpg" width="240" /></a>
<li>1.5 oz or 45 grams or 3 Tablespoons <b>yeast</b></li>
<li>3/4 cup <b>Sugar</b></li>
<li>3.5 cups warm <b>water</b> (just below body temperature)</li>
<li>5 whole large <b>eggs</b> plus 2 additional <b>yolks </b>in the dough </li>
<li>1/2 cup <b>olive oil </b></li>
<li>1/2 cup <b>coconut oil </b>(warm enough to be liquid)</li>
<li>Heaping Tablespoon <b>honey</b> or more to taste</li>
<li>1.5 Tbsp <b>salt</b></li>
<li>optional - <b>raisins </b>(or chocolate chips, if you're feeling extra fun)</li>
<li>1700 grams all-purpose <b>flour </b>or bread flour<b> </b>(approximately 12-14 cups) (the proportions of the above ingredients do not translate well to whole wheat or other flours)</li>
</ul>
<ul>
<li>some flour for rolling and braiding</li>
<li>1 additional <b>egg yolk </b>with water for tops</li>
<li>optional - poppy seeds or sesame seeds for top</li>
</ul>
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Note: save the 3 extra egg whites for the egg-white omelet you'll make yourself while waiting for the dough to rise. Or make meringues for dessert.</div>
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<b><br /></b> <b><u>Method</u></b> (can all be done by hand in one large bowl)<br />
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<ol>
<a href="https://2.bp.blogspot.com/-1DR0mrDs4qo/W6anRT_ltBI/AAAAAAAAXSc/FDYEtFkKwKA-dD7PnJYrQ3cH0RvM4EtnACLcBGAs/s1600/braided%2Bchallah%2Bdough.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="669" data-original-width="892" height="240" src="https://2.bp.blogspot.com/-1DR0mrDs4qo/W6anRT_ltBI/AAAAAAAAXSc/FDYEtFkKwKA-dD7PnJYrQ3cH0RvM4EtnACLcBGAs/s320/braided%2Bchallah%2Bdough.jpg" width="320" /></a>
<li>Mix water, sugar, and yeast.</li>
<li>Gently beat eggs.</li>
<li>Add eggs, oils, honey and (optional) raisins. Mix well. Leave the salt sitting out so you don't forget it later.</li>
<li>Slowly add approximately 2/3 of the flour mixing constantly.</li>
<li>Cover with plastic or a damp cloth and let this "sponge" rise approximately 1 hour. (Skip this step if dough will sit overnight.)</li>
<li>Add salt.</li>
<li>Slowly add the rest of the flour while kneading, stretching, and folding the dough to develop the gluten. The dough should loose most of its stickiness and be dense enough to hold the shape of a ball or snake.</li>
<li>Let the dough rise in a warm place for another couple hours or in the refrigerator overnight.</li>
<li>Now would be the time to separate "challah," as mentioned above. <a href="https://nonrecipe.blogspot.com/2010/10/challah-for-health.html" target="_blank">HERE are details.</a></li>
<li>Fold and roll the dough into separate balls in preparation for braiding or making rolls or knots. If you're not the braiding type, roll twelve balls a bit bigger than a golf ball and place in a round pan. We call this "pull-apart challah" (see image).</li>
<li>Line baking sheets with parchment paper.</li>
<li>Shape dough as desired. <a href="https://nonrecipe.blogspot.com/2010/10/shaping-and-more.html" target="_blank">Ideas and videos HERE.</a></li>
<li>Beat egg yolk with a spoonful of water and brush liberally on challah with a pastry brush or paper towel.</li>
<li>Preheat oven to <b>375 </b><b>F</b> or <b>190 C</b> while dough rests and rises a bit.</li>
<li>Bake 20-40 minutes until interior temperate measures 190 F or 88 C.</li>
</ol>
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Send me pictures of your Challah! Happy holidays! </div>
Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com2tag:blogger.com,1999:blog-5227972625321427309.post-14514659548326043732018-03-28T10:05:00.000+03:002018-03-28T10:13:32.697+03:00Passover List Making<div class="separator" style="clear: both; text-align: center;">
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I love lists. I need lists. Passover is THE list holiday.<br />
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For me, it starts the previous year. While I'm cooking and while I'm putting things away I make lists:<br />
- Buy next year - Food (so I don't have to guess how much matzah, eggs, and cheese we actually ate)<br />
- Buy next year - tools/appliances wish list<br />
- Don't buy/what I have already<br />
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The tricky part here is remembering where I put the list. If you don't type up your lists, I recommend scanning them and emailing them to myself. (You hear that future self!? Email me my lists! Or where I put my lists!)<br />
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Keep your menus and shopping lists from year to year. Keep a list of links to recipes. No need to reinvent the wheel!<br />
I start here: <a href="http://nonrecipe.blogspot.co.il/search/label/Passover">http://nonrecipe.blogspot.co.il/search/label/Passover</a><br />
And here: <a href="http://nonrecipe.blogspot.co.il/2014/03/passover-pesach-preperation-menu-recipes.html">http://nonrecipe.blogspot.co.il/2014/03/passover-pesach-preperation-menu-recipes.html</a><br />
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The problem is, I think I skipped all this list making last year. And this year I was very busy with work (I'm a tax accountant.) and I was a bit lazy about inviting guests anyway, so, I was thinking - I've done this a few times. I'll just wing it. Walk up and down the aisles, buy whatever I think we need. Start cooking a day and a half before Passover and don't stop until the holiday comes in.<br />
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Just because I'm living dangerously, doesn't mean you have to! I'd like to refer you to my friend and fellow Israeli entrepreneur, Rebekah Saltzman, CEO of <a href="https://www.balaganbegone.com/" target="_blank">Balagan Be Gone</a>.<br />
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Rebekah says, "Most people think Pesach is a pain but it doesn't have to be, you can get it all done and still arrive at the Seder calm and collected. Use my guide to help you get there. It takes a little time to populate but the payoff for years to come is so helpful and time-saving. Keep a list of all your supplies, recipes, menus and guests all in one place for all the holidays! I raise my glasses, all four of them, to a PAINLESS Pesach!"<br />
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Rebekah designed a spreadsheet to get you started AND made a video to walk you through it! It's free for the tiny price of your email address. You still need to personalize it, but the structure is all there! I'm going to start personalizing mine as soon as I hit "post".<br />
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<b><span style="font-size: large;">Check out Rebekah's "<a href="https://www.rebekahsaltzman.com/p/painless-pesach" target="_blank">Painless Pesach</a>"!</span></b><br />
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If you use Gmail and Google Drive:<br />
1. Enter your name and email address.<br />
2. Click "DOWNLOAD NOW"<br />
3. In the Google Sheet, select File > Make a copy...<br />
4. Watch Rebekah's video and start organizing your Pesach<br />
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If you don't use Google Drive, for step #3 above, select File > Download as > [Microsoft Excel]. But remember where you saved it!!<br />
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Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-84454241986038928662017-04-01T20:12:00.001+03:002017-04-01T20:13:55.569+03:00Sprout Chocolate Chips to Maximize Health Benefits<div class="separator" style="clear: both; text-align: center;">
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With the ongoing war on sugar, and a new superfood on the shelves every week, you may be overwhelmed by the onslaught of health fads. Humans have been consuming and fermenting chocolate beverages for over 3000 years. But, is chocolate in its current form candy or superfood?<br />
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The sugar, fat, and additives you find in most major brands of chocolate make them a poor choice of snack. However, dark chocolate is a good source of fiber, iron, magnesium, copper, manganese, and an excellent source of antioxidants. </div>
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You can increase chocolate's healthy properties even more by sprouting it. Even letting your chocolate germinate for 48 hours can unleash the benefits of sprouting. You can easily sprout chocolate chips at home on paper towels or in a plastic or glass container, just like sprouting alfalfa chia or seeds. For an example, see my <a href="http://nonrecipe.blogspot.co.il/2011/06/growing-alfalfa-sprouts.html" target="_blank">tutorial on growing alfalfa sprouts</a>.</div>
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Sprouting causes the chocolate germ to partially digest some of the starches and sugars in the chocolate, lowering its glycemic index and making it higher in fiber, vitamin D, and phytonutrients. Chocolate in its natural form has phytic acid and other "anti-nutrients" which inhibit the absorption of certain minerals. The process of soaking degrades these anti-nutrients, making it easier to absorb the natural iron and zinc.</div>
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Sprouting chocolate chips can be tossed on salad, used in sprouted grain pancakes, or eaten plain.</div>
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Follow my blog so you don't miss next week's post on fermented macaroni and cheese!<br />
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Directions:<br />
1. Soak chocolate chips overnight in cool water.<br />
2. Lay out on wet paper towel or cheesecloth and cover with another damp cloth.<br />
3. Once the chocolate chips split open and a sprout starts peeking out, move the chips to a place with some natural light. Keep them away from direct sun, or they could melt.<br />
4. This process works best on April 1.</div>
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This post was brought to you by the very talented <a href="https://yogapainter.com/" target="_blank">Yoga Painter</a> (image below)</div>
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Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-14771038318305463372017-03-05T07:00:00.000+02:002017-03-05T07:00:11.314+02:00Live Hummus with Fermented foods<a href="https://3.bp.blogspot.com/-rDJHXmYM2KA/WLlwLWt-X6I/AAAAAAAAPiM/JB78X5BIZi85BLlNXpDWuPs8F2LPSU5TQCLcB/s1600/ISS_2042_10064.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://3.bp.blogspot.com/-rDJHXmYM2KA/WLlwLWt-X6I/AAAAAAAAPiM/JB78X5BIZi85BLlNXpDWuPs8F2LPSU5TQCLcB/s320/ISS_2042_10064.jpg" width="320" /></a>This is how I make hummus. All the fermented things add natural probiotics to the diet and act as a natural preservative. I recognize you might not have all these things in the house, so feel free to substitute, and tell me what happens!<br />
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*Try this with white beans, black beans, fava beans, and other legumes.<br />
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Into a food processor, add:<br />
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<ul>
<li>1 tsp cumin</li>
<li>1/2 tsp salt</li>
<li>2 cloves garlic (I use pickeled garlic from making cucumber pickers)</li>
</ul>
Chop garlic with seasoning.<br />
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Add:<br />
<ul>
<li>4 cups cooked or sprouted chickpeas, a.k.a. garbanzo beans, that's two cans - <br />SAVE THE WATER/cooking liquid, save a few chickpeas for garnish.</li>
<li>About 1/16 (1"x1" piece) of a preserved lemon</li>
<li>1.5 Tablespoon fresh lemon juice (about half a small lemon)</li>
<li>1 Tablespoon live pickle juice (optional)</li>
</ul>
Blend until smooth.<br />
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Add:<br />
<ul>
<li>About 1/4 cup (2-3 oz) water from chickpeas</li>
<li>2 Tablespoons Tahini paste</li>
<li>1/2 cup extra virgin olive oil</li>
</ul>
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Garnish with with extra chickpeas, a drizzle of olive oil, and a little fresh, quality cumin or zaatar.<br />
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Chickpeas are high in fiber and iron, and have been shown to help regulate blood sugar. Hummus is an excellent way to turn some raw vegetables into a hearty snack.<br />
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<br />Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-64736092187209114372017-03-01T11:33:00.000+02:002017-03-01T11:33:03.137+02:00Rich Mocha Fudge Brownies (Dairy Free)<a href="https://3.bp.blogspot.com/-vNFfMDSeHLw/WK_wqh--AmI/AAAAAAAAPgw/ijup-95jPrM5fcyNYSyzeSMNM_wTcwSNgCKgB/s1600/20170224_000112-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="317" src="https://3.bp.blogspot.com/-vNFfMDSeHLw/WK_wqh--AmI/AAAAAAAAPgw/ijup-95jPrM5fcyNYSyzeSMNM_wTcwSNgCKgB/s320/20170224_000112-1.jpg" width="320" /></a>Trigger warning:<br />
My family has been eating a lot more wheat-free, no sugar added, raw, nutrient-rich things. This is NOT one of those things.<br />
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This recipe is based on a well tested recipe from <i>America's Test Kitchen</i> for chewy brownies. I've adjusted to make them with available, dairy free, ingredients, and more rich chocolate and fudgy.<br />
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These brownies are a real show-stopper, and they are <i>relatively </i>easy to make in that they don't require a mixer, separate mixing bowls, or whipping anything into "peaks."<br />
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YIELD: at least 24 very rich brownies, or one 9x13 pan or "half pan"<br />
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INGREDIENTS:<br />
<ul>
<a href="https://4.bp.blogspot.com/-cWqVAxM9sn8/WK_wqukw32I/AAAAAAAAPgw/AJEWmh6DShQbPmx2b_rkYlZxy7gnWc-7ACKgB/s1600/20170223_204555.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-cWqVAxM9sn8/WK_wqukw32I/AAAAAAAAPgw/AJEWmh6DShQbPmx2b_rkYlZxy7gnWc-7ACKgB/s320/20170223_204555.jpg" width="240" /></a>
<li>1/3-1/2 cup (100 ml) cocoa powder (depending on your taste) (I use about 1.2 oz by weight) </li>
<li>3/4 cup strong coffee</li>
<li>2 oz finely chopped unsweetened chocolate (I start with 7/8 of a 100 gram bar of <a href="http://www.holycacao.co.il/ONEHUNDRED" target="_blank">100% cocoa "Holy Cacoa"</a>)</li>
<li>4 Tablespoons (about 1.8 oz by weight) coconut oil</li>
<li>5/8 cup (5 liquid oz) olive oil</li>
<li>2 eggs (whole)</li>
<li>2 egg <u>yolks</u></li>
<li>2 teaspoons vanilla extract</li>
<li>2 1/2 cups sugar (use a little less for a deeper bitter-sweet flavor, but significantly decreasing or substituting sugar will alter the structure of the brownie</li>
<li>1 1/2 cups all purpose flour</li>
<li>3/4 teaspoon table salt (less if your salt is extra fine, more for kosher salt)</li>
<li>8 oz (250 grams) <u>cold</u>, high quality bittersweet chocolate chips or large chocolate chunks</li>
</ul>
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<ol>
<li>Have all ingredients ready, except coffee.</li>
<li>Preheat oven to 350 F or 180 C. Line a 9" x 13" pan with parchment paper (or foil) and a light coating of oil or cooking spray.</li>
<li>Brew strong coffee, add to large mixing bowl (must still be hot).</li>
<li>Whisk in cocoa powder, followed by chopped unsweetened chocolate. Whisk until smooth and melted. Mixture looks like ganache. Resist the urge to taste this bitter mixture.</li>
<li>Wisk in oils, then eggs, yolks, and vanilla.</li>
<li>Wisk in sugar until everything is homogeneous. <u>Until</u> this step, you don't need to worry about mixing <i>too </i>much.</li>
<li>Switch to a spatula and mix in flour and salt until just combined. Fold in chocolate chips.</li>
<li>Scrape into oiled paper- or foil-lined pan.</li>
<li>Cook 20-30 minutes. Checking frequently after 20 minutes or as soon as you smell them. They are done when a toothpick inserted into the middle comes out with sticky chocolatey crumbs, but the brownies are not "soapy" or very jiggly. Remember these have a lot of chocolate and other ingredients that are liquid when hot and will cool to a solid. <u>Do not leave them in until solid.</u></li>
<li>Let cool at least 1 hour, preferably several hours in the fridge before cutting.</li>
</ol>
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Tips:<br />
* Pull out as soon as you smell it.<br />
* Double the recipe, slice into small squares, and freeze small portions. WRAP WELL because high fat foods absorb other smells/flavors. Plastic wrap just doesn't cut it.<br />
* Serve hot with ice cream, or cold. I like them when they've been out of the freezer for about 10 minutes.<br />
* Try adding pecans.<br />
* For chewy, less gooey brownies, add an extra 1/4 cup flour and cook an extra 4-5 minutes.<br />
* Try adding caramels and rock salt on top in the last 7 minutes of cooking. (Reduce salt in batter.)<br />
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<br />Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-90394231072905751272017-02-23T23:20:00.001+02:002017-03-03T15:41:15.458+02:00"Live" Tahini with Preserved Lemon and Garlic<span style="font-size: x-small;"><i>Healthy tehina/tahina/tachina/tahini dressing or dip or sauce</i></span><br />
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I make this dip most weeks. We dip bread in it on Sabbath and I use it as salad dressing during the week. It would also be excellent drizzled over <a href="http://nonrecipe.blogspot.co.il/2012/02/eggplant-tehina.html" target="_blank">eggplant</a>. <br />
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I do all this with my stick blender, so you will want a tall cup that fits a stick blender.<br />
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You CAN do this by hand, but you will need to <u>finely chop</u> all the solids.<br />
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INGREDIENTS<br />
<ul>
<li>1/2 cup tahini paste (I use Ethiopian or sprouted Tahini)</li>
<li>3/4 cup water (less for thicker dip)</li>
<li>1/4 cup extra virgin olive oil</li>
<li>1, 2, or 3 cloves of garlic - preferably fermented (I use the cloves that are left after we eat all the <a href="http://nonrecipe.blogspot.co.il/2013/05/make-kosher-dill-pickles-tutorial.html" target="_blank">pickles</a>. Fresh or frozen are fine, but adjust for the potency.)</li>
<li>1/8 of a preserved lemon, seeds removed</li>
<li>juice from 1/4 lemon</li>
<li>1/4 tsp salt</li>
</ul>
* If you don't have preserved lemon, use the juice from half a lemon or more to taste and 1/2 tsp salt in place of 3 ingredients above.<br />
<br />
Add all ingredients to cup. Blend or mix until tahini turns white and smooth.<br />
Add<br />
<br />
<ul>
<li>1 small bunch of parsley leaves, optional</li>
</ul>
<div>
If using a blender, pulse to chop parsley. You may want to keep a couple leaves for garnish.</div>
<div>
<br /></div>
<div>
Now here's the tough part: Transfer to a closed container without eating it all.</div>
<div>
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<a href="https://3.bp.blogspot.com/-ivTmlRmpgP4/WK9RnOyamWI/AAAAAAAAPgA/GrNPIB_4qQMBvnAncjVvRIDJatvy4T8igCLcB/s1600/tahini%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-ivTmlRmpgP4/WK9RnOyamWI/AAAAAAAAPgA/GrNPIB_4qQMBvnAncjVvRIDJatvy4T8igCLcB/s320/tahini%2B2.JPG" width="312" /></a></div>
<br />Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com1tag:blogger.com,1999:blog-5227972625321427309.post-22802067780549137832017-02-23T22:39:00.001+02:002017-02-25T21:54:35.716+02:00Just checking In<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">Hi! It's me. For real. I didn’t forget my password or stop
cooking.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">I will not
apologize for being gone so long. Though, I cooked some yummy things that I
will probably never remember to try again.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">I've been both
very busy and rather inhibited by the idea that my “non-recipes” needed to be well
tested with carefully measured ingredients and Pinterest-worthy (or
Instagram-worthy) photos. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">I will not promise
to post more often. I will not promise to measure better, though I will
try. My pictures may even get worse as I no longer keep a real camera in the kitchen. I do promise to post what I can, photo or not, because it’s better than nothing.
And, hey, I started this blog for myself, and I use it!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">What have I been up to in the kitchen? Still fermenting, and
making lots of things with fermented ingredients, which I look forward to
sharing. I grow sprouts. I make soup stock from vegetable scraps. I also look
forward to sharing more kitchen tips, menus, and meal-planning strategies. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">If you're still following my blog, I'd love to hear from you! Are there any <i>nonrecipes </i>that you keep going back to?</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-RQXzDpmJM5s/WK9IQEgYmxI/AAAAAAAAPfU/hV6M0QoAQG0PA1YPs123i0PdXzWWX1hnACLcB/s1600/ISS_12137_00893.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-RQXzDpmJM5s/WK9IQEgYmxI/AAAAAAAAPfU/hV6M0QoAQG0PA1YPs123i0PdXzWWX1hnACLcB/s320/ISS_12137_00893.jpg" width="320" /></a></div>
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<span style="font-size: 13.5pt;"><br /></span>
<span style="font-size: 13.5pt;">Oh, and while I was on hiatus, Google has informed me that</span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: 13.5pt;">"</span><span style="background-color: #f9edbe; color: #222222; font-family: Arial, Helvetica, sans-serif;">European Union laws require you to give European Union visitors information about cookies used on your blog. In many cases, these laws also require you to obtain consent.</span><span style="background-color: #f9edbe; color: #222222; font-family: Arial, Helvetica, sans-serif;"> "</span></span></span><br />
<br />
So Trigger warning - There may be cookies on my blog. I hope they are delicious!<br />
<br /></div>
Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com3tag:blogger.com,1999:blog-5227972625321427309.post-15898398536911935522015-03-13T10:18:00.000+02:002015-03-15T08:56:00.173+02:00Pi Day 3.14.15: Classic American Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-z3Z4-u8u8BY/VQLxA59cXEI/AAAAAAAAOi8/9_JDFfjcsDI/s1600/Apple_Pie_GBD.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-z3Z4-u8u8BY/VQLxA59cXEI/AAAAAAAAOi8/9_JDFfjcsDI/s1600/Apple_Pie_GBD.jpg" height="320" width="212" /></a></div>
In honor of the most pi pie day for the next hundred years, I'm making pie! I don't cook many things that require measuring. But Saturday is a special day... at least by the American calendar and any other math geeks using the MM-DD-YY format!<br />
<br />
For more options on some simpler crumbles, see the original post <a href="http://nonrecipe.blogspot.co.il/2010/11/thanksgiving-crusts-and-crumbles.html" target="_blank">Thansgiving: Crust and Crumbles</a>.<br />
<br />
And, I had my daughter take a <a href="https://youtu.be/5vB9MZKRPB8" target="_blank">video of me creating the lattice work</a>.<br />
<br />
<a href="http://1.bp.blogspot.com/-ZgEklmwAJFc/VQLw_gmjEGI/AAAAAAAAOi0/jRh-ZDO42qM/s1600/Apple_Pie_raw.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZgEklmwAJFc/VQLw_gmjEGI/AAAAAAAAOi0/jRh-ZDO42qM/s1600/Apple_Pie_raw.jpg" height="196" width="200" /></a><span style="color: black; font-size: large;"><u>Food Processor Crust RECIPE:</u></span><br />
<strong>Makes 5 single crusts</strong> (enough for two double crusts plus 'security'.)<br />
<br />
<span style="color: black;">
<u>1. Chop together in a food processor:</u></span><br />
<span style="color: black;">- 4.5 cups pastry flour</span><br />
<span style="color: black;">- 2 tbsp sugar</span><br />
<span style="color: black;">- 2 tsp salt</span><br />
<span style="color: black;">- 1.5 sticks of butter-flavored margarine</span><br />
<br />
Add more flour if necessary to form a slightly crumbly mixture.<br />
<span style="color: black;"></span><br />
<u><span style="color: black;">2. Mix with fork in a separate bowl or cup:</span></u><br />
<span style="color: black;">- 1 large egg</span><br />
<span style="color: black;">- 1/4 cup water</span><br />
<span style="color: black;">- 1/4 vodka (Inspired by America's test kitchen, made the dough so easy to work with!)</span><br />
<br />
3. Slowly add liquid mixture to food processor,<br />
<br />
4. Wrap dough in plastic or wax paper and refrigerate for at least half an hour (up to two days, or freeze for longer.)<br />
<span style="color: black;"><i></i></span><br />
<em></em><br />
<u><span style="font-size: large;">Here is your NONrecipe filling:</span></u><br />
<br />
1. Peel, core, and thinly slice 8-15 apples. Enough to fill your pie(s) in a heaping mound. I use a variety of apples - mostly green Granny Smiths, come pink crisps, all crunchy. Start with the green ones. Toss the red ones with a drop of lemon juice.<br />
<br />
2. Season to taste: Mix all the sliced apples in a big zip-top bag or bowl with<br />
<a href="http://3.bp.blogspot.com/_meIc0m9al0E/TN_1tORTg6I/AAAAAAAAFaI/apv5pPkA4VE/s1600/DSC04860.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_meIc0m9al0E/TN_1tORTg6I/AAAAAAAAFaI/apv5pPkA4VE/s200/DSC04860.JPG" height="153" ox="true" width="200" /></a> - brown sugar<br />
- cinnamon<br />
- nutmeg, prefferably fresh ground<br />
- butter or margarine<br />
- salt, ginger, allspice, and whatever else you want...<br />
- a little corn starch or flour depending on the amount of juice generated by the apples<br />
<br />
<u><span style="font-size: large;">Put it together:</span></u><br />
<br />
Pre-heat oven to <strong>425 F</strong>.<br />
<br />
1. Oil and flour your pie pan(s).<br />
<br />
2. Roll out 1/4 of the dough, I use a Silpat mat or canvas pastry cloth. <br />
<br />
3. Gently transfer to the pan. Cut off excess, but leave about half an inch all the way around.<br />
<br />
<a href="http://1.bp.blogspot.com/-3XPMje9xnME/VQLxEfxEoyI/AAAAAAAAOjE/J073ugoFyJY/s1600/Apple_Pie_Oven.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3XPMje9xnME/VQLxEfxEoyI/AAAAAAAAOjE/J073ugoFyJY/s1600/Apple_Pie_Oven.JPG" height="240" width="320" /></a>4. Fill with apple mixture in a big hill.<br />
<br />
5. Cover with second crust. If your design does not have holes (like <a href="https://youtu.be/5vB9MZKRPB8" target="_blank">my lattice work demo</a>), make slits for the steam to escape.<br />
<br />
6. Bake 40-45 minutes or until crust is golden brown and apples are tender (stab them with a toothpick.)<br />
<br />Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-31854538092716498942014-04-20T14:30:00.001+03:002014-04-20T14:33:27.394+03:00Improvisational Flour-less Chocolate Cake<span style="font-family: inherit;">Before Pesach I made </span><a href="http://nonrecipe.blogspot.co.il/2011/04/passover-brownies.html" style="font-family: inherit;" target="_blank">Brownies</a><span style="font-family: inherit;">, but I overcooked them and forgot to add nuts. They were a bit </span>disappointing<span style="font-family: inherit;">. This week I wanted something </span>chocolaty<span style="font-family: inherit;">, but more moist and less traditional. I whipped these up:</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
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<a href="http://4.bp.blogspot.com/-Ry8DkvQdvtQ/U1Om5dSv16I/AAAAAAAAN9A/iOAWsDBr_PA/s1600/20140417_131150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ry8DkvQdvtQ/U1Om5dSv16I/AAAAAAAAN9A/iOAWsDBr_PA/s1600/20140417_131150.jpg" height="272" width="400" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-K5Kd-uNQY-A/U1OnmRr_3II/AAAAAAAAN9I/MNs3wRKheY0/s1600/DSC01742.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-K5Kd-uNQY-A/U1OnmRr_3II/AAAAAAAAN9I/MNs3wRKheY0/s1600/DSC01742.JPG" height="200" width="197" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LOL: Prunes "without a nucleus"</td></tr>
</tbody></table>
<ul>
<li><span style="background-color: white; color: #222222; font-family: inherit;">2 small carrots, peeled</span></li>
<li><span style="color: #222222; font-family: inherit;">2 red apples</span><span style="background-color: white; color: #222222;">, peeled</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">2 bags (400 grams/ 14 oz.) of </span><i style="background-color: white; color: #222222; font-family: inherit;">pitted </i><span style="background-color: white; color: #222222; font-family: inherit;">plums</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">4 large eggs</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">3/4 c oil</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">1 cup potato starch</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">1 cup cocoa powder</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">2 bags (400 grams) walnuts, chopped</span></li>
<li><span style="background-color: white; color: #222222;">fresh ground cinnamon and nutmeg</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Salt</span></li>
</ul>
</div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
Bake at 350 F/170 C for about 20 minutes depending on ingredients and thickness.</div>
<div style="background-color: white; color: #222222;">
<br /></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><span style="font-size: large;">I encourage you to experiment with leftovers to make your own cakes and brownies.</span> </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Do you have leftover cooked sweet potato, charoset, or applesauce? Over-ripe bananas, peaches, or pears? Throw it in! Add finely ground nuts for body. (Feel free to add baking soda or baking powder.)</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
I especially love to cook with kids and give them the reins with what and how much to add.</div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Please comment and tell me about your own baking improvisations.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-69942414117763554932014-04-13T15:22:00.003+03:002014-04-13T15:25:12.809+03:00Chewy Chocolate Almond Hazelnut Cookies - Gluten Free<a href="http://2.bp.blogspot.com/-wIM2kT0SOkU/U0p3LvXQwMI/AAAAAAAAN8I/pm_RxXgLGI8/s1600/DSC01725.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wIM2kT0SOkU/U0p3LvXQwMI/AAAAAAAAN8I/pm_RxXgLGI8/s1600/DSC01725.JPG" height="320" width="319" /></a>These are the easiest no-fail special Passover dessert and snack. I just can't get enough!<br />
<br />
Based on <a href="http://miriyummy.wordpress.com/2011/05/06/arsenic-and-old-lace/" target="_blank">Faye Levy's Almond Macaroons, posted by <i>Miriyummy</i></a>.<br />
<br />
For one batch, I would recommend a minimum food processor capacity of 1 liter or 1 quart.<br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
<ul>
<li>1 cup raw almonds</li>
<li>1 cup raw hazelnuts</li>
<li>1 1/4 cups sugar (preferably substitute some regular sugar with vanilla sugar)</li>
<li>1/4-1/2 cocoa powder (depending on your taste)</li>
<li>3 egg whites</li>
<li>1/4-1/2 teaspoon salt (depending on your taste)</li>
</ul>
<br />
<ol>
<li>Grind nuts and half the sugar in a food processor until medium-fine.</li>
<li>Add remaining ingredients and blend to a fine paste.</li>
<li>Preheat oven to 170 C/350 F.</li>
<li>Line 1-2 pans with parchment paper.</li>
<li>Dampen hands, then form small balls of "dough" and flatten slightly. (I had my kids do this. They were slow, but it kept them busy.)</li>
<li>Bake 18-20 minutes. The cookies should darken, but stay chewy on the inside.</li>
<li>Keep in an air tight container for at least a week.</li>
</ol>
Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com1tag:blogger.com,1999:blog-5227972625321427309.post-40546950198564937562014-04-13T15:03:00.002+03:002014-04-13T15:03:25.428+03:00Roasted Tomato SauceIn the time I saved making this sauce (compared to traditional recipes), I was able to tell you about it! Traditional recipes involve chopping the ingredients, adding them to a pan at specific intervals, and lots of standing over the pan/pot and stirring. Sauce can also be made in a pressure cooker much faster, but you always run the risk of burning it or under cooking it, since you can't peak.<br />
<br />
The dry heat of the oven gives the ingredients a deep flavor without the need to stand over a frying pan.<br />
<br />
<b><u>Ingredients:</u></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><u><a href="http://3.bp.blogspot.com/-b0EiUw3jlVs/U0p7lspTs3I/AAAAAAAAN8U/1gERzysY49E/s1600/DSC01735.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-b0EiUw3jlVs/U0p7lspTs3I/AAAAAAAAN8U/1gERzysY49E/s1600/DSC01735.JPG" height="240" width="320" /></a></u></b></div>
<br />
<b><br /></b>
<b>Basic:</b><br />
<br />
<ul>
<li>tomatoes, preferably ripe</li>
<li>onions (I used sweet and purple onions)</li>
<li>olive oil</li>
</ul>
<br />
<b>Optional:</b><br />
<br />
<ul>
<li>bell peppers (I used red and green)</li>
<li>garlic (whole cloves)</li>
<li>mushrooms</li>
<li>chili peppers</li>
<li>fresh or dried herbs</li>
<li>salt and pepper</li>
<li>vinegar or dry white wine</li>
<li>sugar or honey</li>
</ul>
<div>
<ol>
<li>Cut up all the vegetables into relatively similar sized chunks - about quarters for the tomatoes.</li>
<li>Remove any tomato seeds which come out easily and quickly, but without wasting a lot of time.</li>
<li>Toss with olive oil in a large pan, or pans.</li>
<li>Roast on high or broil until the edges are browning, probably at least half an hour. Stir/toss/flip or rotate at least once.</li>
<li>Add spices to taste and let cool.</li>
<li>Use a hand blender or pulse in a food processor to desired consistency.</li>
</ol>
</div>
<div>
<br /></div>
<div>
This batch is mostly for <a href="http://nonrecipe.blogspot.co.il/2012/06/shakshouka.html" target="_blank">shakshuka </a>which I plan to serve for supper on Wednesday this week during Passover. I will serve it with <a href="http://nonrecipe.blogspot.co.il/2012/06/shakshouka.html" target="_blank">homemade fermented chili sauce</a> on the side. And maybe some fresh lemonade.</div>
<div>
<br /></div>
<div>
You might also enjoy: <a href="http://nonrecipe.blogspot.co.il/2011/09/easy-roasted-tomato-and-corn-soup-with.html" target="_blank">Creamy Roasted Tomato and Corn Soup with Cauliflower</a></div>
Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-57404911823657307662014-03-30T16:30:00.000+03:002014-04-13T14:45:03.715+03:00What's in my Fridge for PesachThe laws and stringiness of Pesach may limit our choice of ingredients, but that need not limit our menu. Not only is Pesach a festival, but my kids are home from school. That means more mouths asking for food and less time to prepare meals. Therefore, I like to spend a day or two before the holiday packing my fridge with basics that make throwing a meal or snack together easy.<br />
<br />
This year I've already cleaned out a corner of one bedroom and set up a table for some Pesach prep. Last Friday I started basic <a href="http://nonrecipe.blogspot.co.il/2013/04/homemade-sauerkraut-pickled-cabbage.html" target="_blank">sauerkraut</a>, <a href="http://nonrecipe.blogspot.co.il/2013/06/raw-fermented-sriracha-thai-chili-sauce.html" target="_blank">sriracha</a>, and pickled kohlerabi, and on Saturday night I plan to get some <a href="http://nonrecipe.blogspot.co.il/2013/05/make-kosher-dill-pickles-tutorial.html" target="_blank">pickled cucumbers</a> going.<br />
<br />
Below is a list of things I prepared last year. I hope it will inspire you!<br />
<br />
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<a href="http://2.bp.blogspot.com/-5K3kV6-zEmA/UzgP4GFxP8I/AAAAAAAAN50/-2SVKX2q5Fg/s1600/DSC01903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5K3kV6-zEmA/UzgP4GFxP8I/AAAAAAAAN50/-2SVKX2q5Fg/s1600/DSC01903.JPG" height="640" width="480" /></a></div>
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<a href="http://4.bp.blogspot.com/-T_Lg3yVTDx8/UzgP8WI3odI/AAAAAAAAN58/4hSB8OSP6yk/s1600/DSC01904.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-T_Lg3yVTDx8/UzgP8WI3odI/AAAAAAAAN58/4hSB8OSP6yk/s1600/DSC01904.JPG" height="200" width="143" /></a><br />
<br />
<ul><a href="http://2.bp.blogspot.com/-JGL0RNb0tHY/T4sg5dm4QkI/AAAAAAAAIxE/TZZWuFs0KH0/s1600/DSC09287.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JGL0RNb0tHY/T4sg5dm4QkI/AAAAAAAAIxE/TZZWuFs0KH0/s1600/DSC09287.JPG" height="165" width="200" /></a><a href="http://2.bp.blogspot.com/-ak7JzhKK1-c/UzgQMSVvvII/AAAAAAAAN6E/nB6T2LXwxpo/s1600/DSC01859.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ak7JzhKK1-c/UzgQMSVvvII/AAAAAAAAN6E/nB6T2LXwxpo/s1600/DSC01859.JPG" height="150" width="200" /></a>
<li>Strawberry banana sorbet (Like <a href="http://nonrecipe.blogspot.co.il/2010/11/guilt-free-banana-ice-cream.html" target="_blank">banana ice cream</a>, but with strawberries, or peaches, or whatever you have in season.)</li>
<li>homemade gefilte fish</li>
<li>frozen bananas on sticks</li>
<li>frozen strawberries, cut up</li>
<li><a href="http://nonrecipe.blogspot.co.il/2011/04/passover-brownies.html" target="_blank">brownies</a></li>
<li><a href="http://miriyummy.wordpress.com/2011/05/06/arsenic-and-old-lace/" target="_blank">almond macaroons</a></li>
<li><a href="http://www.chabad.org/holidays/JewishNewYear/template_cdo/aid/4416/jewish/Tzimmes.htm" target="_blank">tzimmes</a></li>
<li><a href="http://nonrecipe.blogspot.co.il/2013/06/striped-popsicle-tutorial.html" target="_blank">icepops from homemade fruit juice</a> </li>
<li><a href="http://nonrecipe.blogspot.com/2011/12/pan-seared-salmon.html" target="_blank">Fresh Norwegian Salmon</a>, rinsed, in sauce, frozen - one meals-worth with lemon pepper, one basil pesto</li>
<li>roasted bell peppers</li>
<li>roasted onions</li>
<li></li>
<li>tomato sauce - a great base for <a href="http://nonrecipe.blogspot.co.il/2012/06/shakshouka.html" target="_blank">shakshuka</a></li>
<li>pesto herb sauce</li>
<li>chocolate syrup (I used <a href="http://www.foodnetwork.com/recipes/alton-brown/cocoa-syrup-recipe/index.html" target="_blank">Alton Brown's recipe</a>, but with honey instead of corn syrup and homemade vanilla sugar.)</li>
<li>fresh squeezed orange juice</li>
<li>fresh squeezed lemon juice</li>
<li>chili sauce - from roasted chili peppers</li>
<li><a href="http://nonrecipe.blogspot.co.il/2012/04/stuff-i-love-spring-2012.html#more" target="_blank">iced tea</a></li>
<li>horsradish sauce with about 75% beets</li>
<li><a href="http://nonrecipe.blogspot.co.il/2012/05/fruit-compote-intuition.html" target="_blank">fruit compote</a> (great in crepes!)</li>
<li></li>
<li>haroset (chopped apples, walnuts, and a little sweet wine.</li>
<li><a href="http://nonrecipe.blogspot.co.il/2013/03/meringues-gluten-free-cookies-passover-dessert.html" target="_blank">Chocolate Walnut Cookies</a></li>
<li><a href="http://nonrecipe.blogspot.co.il/2011/04/gluten-free-passover-crepes.html" target="_blank">Crepes </a>- can be used for sandwich wraps, or as noodles, like for <a href="http://nonrecipe.blogspot.co.il/2012/08/gluten-free-3-cheese-vegetable-lasagna.html" target="_blank">lasagna</a>.</li>
<li><a href="http://nonrecipe.blogspot.com/2011/02/stock-pile-or-what-i-learned-from-my.html" target="_blank">chicken or vegetable stock</a>, to start tasty soups</li>
<li><a href="http://nonrecipe.blogspot.com/2012/02/cauliflower-tabouleh.html" target="_blank">cauliflower tabouli</a></li>
<li><a href="http://nonrecipe.blogspot.com/2010/10/quinoa-tabouli.html" target="_blank">quinoa tabouli</a></li>
<li>sweet quinoa salad (Something like at the <a href="http://aricooks.wordpress.com/2012/03/17/helloooo-march/" target="_blank">end of Ari's post here</a>.)</li>
<li><a href="http://nonrecipe.blogspot.co.il/2012/03/potato-kugel.html" target="_blank">potato kugel</a></li>
<li>roasted vegetable salad with fresh herbs, olive oil, and lemon juice </li>
</ul>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pIh2xIijeck/UzgQuoE-F9I/AAAAAAAAN6Y/BaWuuoDh_tc/s1600/DSC01925.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-pIh2xIijeck/UzgQuoE-F9I/AAAAAAAAN6Y/BaWuuoDh_tc/s1600/DSC01925.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepe made with fresh herbs, filled with roasted red peppers, Roasted onion, lettuce, and feta cheese</td></tr>
</tbody></table>
<br />Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-20245346781109339362014-02-15T20:33:00.001+02:002014-03-30T16:37:19.454+03:00Thanks for the email<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IUlz7cip7Vg/Uv-ZcCMhUKI/AAAAAAAAN1Q/zrl8cbsiGsM/s1600/20140130_164405.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-IUlz7cip7Vg/Uv-ZcCMhUKI/AAAAAAAAN1Q/zrl8cbsiGsM/s1600/20140130_164405.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Still making time for simple fermented veggies</td></tr>
</tbody></table>
<span style="background-color: white; color: #222222; font-family: inherit;">A few days ago I received the following email. I was just about to hit "send" when I thought it might make sense to post my response.</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; font-size: 13px;"><i></i></span><br />
<span style="background-color: white; color: #222222; font-family: inherit; font-size: 13px;"><i></i></span>
<span style="font-family: inherit;">
</span>
<span style="background-color: white; color: #222222; font-family: inherit; font-size: 13px;"><i>Hi Yosefa, </i></span><br />
<div style="background-color: white; color: #222222; font-size: 13px;">
<i><span style="font-family: inherit;">I recently visited your blog after seeing that I had bookmarked a while back, but I noticed there are no recent posts, are you still updating the blog?</span></i></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<i><span style="font-family: inherit;">I really enjoyed it as a fellow "healthy DIY mom" in Israel.</span></i></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<i><span style="font-family: inherit;">All the best,</span></i></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<i><span style="font-family: inherit;">Elana </span></i></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Hi Elana,</span><br />
<div style="font-size: small;">
<span style="font-family: inherit;">Thanks for writing. In the last 5 months I've been busy apartment hunting, moving, interviewing, getting over mononucleosis, and starting a new job, so I've been a little too busy to write and upload pictures. I also put together a four-part post on getting the most out of your freezer, freezing food to save time and money, etc. Then I lost it somewhere between some email and hard drive purging I was working on. That was about two month's ago and I'm still bummed. But just as soon as I get over that and get a hang of juggling work, family, and friends, I will get back to blogging. I'm glad you were enjoying my blog and I hope you'll keep me in your feed or bookmarks. You could also subscribe by email so you'll get any new posts within 24 hours<i>.</i></span></div>
<div style="font-size: small;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oEIXrzRByqY/Uv_A3Ubyj3I/AAAAAAAAN1g/9lAibnFt7y4/s1600/DSC01639.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-oEIXrzRByqY/Uv_A3Ubyj3I/AAAAAAAAN1g/9lAibnFt7y4/s1600/DSC01639.JPG" height="199" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My ISK "<a href="http://www.yooladesign.com/wp-content/uploads/2013/07/infinty_neckalce_video-150x150.jpg" target="_blank">Infinity Necklace</a>" made for my Mom</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span></div>
<div style="font-size: small;">
<span style="font-family: inherit;">So that's the honest truth. I've been busy and bitter. I actually have a couple blog drafts waiting to be polished and posted. About two months ago I moved into a new apartment, much more appropriate to our family size and situation, with a lovely kitchen. I also started a full time job as a CPA on a fledgling US tax team at a large Tel Aviv tax firm. And I got hooked (no pun intended) on a new hobby, "<a href="http://www.yooladesign.com/" target="_blank">Invisible Spool Knitting</a>," something like crocheting with wire.</span><br />
<div style="font-family: arial;">
<br /></div>
<span style="font-family: inherit;">Check out my personal <a href="https://www.facebook.com/media/set/?set=a.788872626105.2244156.33411402&type=3" target="_blank">Facebook album</a> to see some of my new and old projects outside the kitchen.</span></div>
<div style="font-size: small;">
<span style="font-family: inherit;"></span><br />
<a name='more'></a><br /><br />
<span style="font-family: inherit;"></span>
<span style="font-family: inherit;">I never started this blog to post things on any regular basis or make money. (Mission accomplished!) I just wanted to keep a record of what I was cooking so I could use my notes for the future, and share with friends and relatives. In this way, I'm quite proud of my little blog. I<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); background-color: white;">n the last 3.5 years I've posted about 250 "non-recipes" (and a few traditional recipes), been honored to take part in and host various blog carnivals and other virtual blogger group "happenings", and been able to easily share my food ideas when friends ask me for the recipe. </span></span><br />
<span style="font-family: inherit;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); background-color: white;"></span></span><br />
<span style="font-family: inherit;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); background-color: white;"></span>
</span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; font-family: arial; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-z3R9u9I7eDg/Uv-ZK7DGN5I/AAAAAAAAN1I/nh3qVu_dKHk/s1600/DSC01661.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-z3R9u9I7eDg/Uv-ZK7DGN5I/AAAAAAAAN1I/nh3qVu_dKHk/s1600/DSC01661.JPG" height="200" width="162" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: x-small;">Steeping hops and barley for beer-kefir</span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); background-color: white;">I think the most successful part of my blog is that I cook from it! And now that I'm working long hours, I can direct my husband to specific posts for ideas about what to cook. Even if I don't have time to blog, or even think, we all have to eat, so having notes on things I already "know" how to make, really helps. I recently made <a href="http://nonrecipe.blogspot.co.il/2013/05/make-kosher-dill-pickles-tutorial.html" target="_blank">pickles</a>, <a href="http://nonrecipe.blogspot.co.il/2013/04/homemade-sauerkraut-pickled-cabbage.html" target="_blank">sauerkraut</a>, and beer-flavored <a href="http://nonrecipe.blogspot.co.il/2013/05/probiotic-water-kefir-soda-tibicos.html" target="_blank">water kefir</a>.</span></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">If you're not already getting new "non-recipes" straight to your in-box, please <a href="http://feedburner.google.com/fb/a/mailverify?uri=nonrecipe&loc=en_US" target="_blank">SUBSCRIBE </a>so you'll get any new posts within 24 hours, as infrequent as they may be. And I'll try to respond quickly to any comments or questions on other posts.</span></span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In the meantime, I hope you'll browse my previous posts. To get started check out some <a href="http://nonrecipe.blogspot.co.il/search/label/purim" target="_blank">Purim </a>and <a href="http://nonrecipe.blogspot.co.il/search/label/Passover" target="_blank">Passover </a>ideas. You're next favorite dish could be just a click and scroll away!</span></div>
</div>
</div>
Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-62597798830472727282013-08-16T14:12:00.002+03:002013-08-16T14:19:49.833+03:00Herbal Salve/ Ointment/ Balm Tutorial PLUS Freebie!<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<i>My good friend Allyson has been making natural household products for a couple years and just launched a business selling natural body products - <a href="http://www.etsy.com/shop/etzadin" target="_blank">Etz Adin</a> (literally meaning gentle tree). {More info and Freebie coupon code at the end.} I asked Allyson to share her basic technique with us.</i></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<a href="http://3.bp.blogspot.com/-3XB6NIWMmAg/Ug34z6oh96I/AAAAAAAAMvQ/KTV2ZQk4RVA/s1600/adding+essential+oil.jpeg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-3XB6NIWMmAg/Ug34z6oh96I/AAAAAAAAMvQ/KTV2ZQk4RVA/s320/adding+essential+oil.jpeg" width="320" /></a><span style="font-family: inherit;">Salves are a lot of fun to make. There are endless combinations of ingredients
and you end up with a really great product that heals and nourishes the
body. </span>We love the <i>Natural Healing Salve</i> at our house and use it for just about everything including bug bites, cuts and scrapes, sunburn, eczema, and even diaper rash!<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Today, I’m going to share with you
the basics of making a salve. Although
it is possible to create a salve from beginning to end in one day, you really
want to give it 4-6 weeks to become as rich and effective as possible.</span><br />
<a name='more'></a><span style="font-family: inherit;"> </span><br />
<br />
<div class="MsoNormal">
<b><span style="color: #cc0000;">Basic </span>Salve Recipe:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="http://1.bp.blogspot.com/-9cQaQ6wVD5U/Ug340m0rM1I/AAAAAAAAMvo/tuHTAUw5ARg/s1600/more+hot+salve.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-9cQaQ6wVD5U/Ug340m0rM1I/AAAAAAAAMvo/tuHTAUw5ARg/s320/more+hot+salve.jpeg" width="320" /></a></b></div>
<b><o:p></o:p></b></div>
<div class="MsoNormal">
<br />
<ul>
<li><span style="font-family: inherit;">1/2 cup dried herbs of your choice</span></li>
<li><span style="font-family: inherit;">8-12 ounces of carrier oil (olive, sunflower, safflower, almond, hemp, jojoba, or avocado)</span></li>
<li><span style="font-family: inherit;">1-2 ounces Beeswax or Carnauba wax, by weight </span></li>
<li><span style="font-family: inherit;">10-20 drops essential oil (optional)</span></li>
<li><span style="font-family: inherit;">Vitamin E oil (optional)</span></li>
</ul>
</div>
<div class="MsoNormal">
<br />
<ol>
<li><span style="font-family: inherit;">Place dried herbs and oil in glass jar. Tightly seal and place in warm, sunny spot for 4-6 weeks. Shake oil daily.</span></li>
<li><span style="font-family: inherit;">Strain oil and discard herbs.</span></li>
<li><span style="font-family: inherit;">Combine oil and wax in a double boiler and heat over low heat until wax is completely melted</span></li>
<li><span style="font-family: inherit;">Remove from heat and add optional essential oils or vitamin E oil</span></li>
<li><span style="font-family: inherit;">Pour into glass jars or tins</span></li>
<li><span style="font-family: inherit;">Allow to cool completely, enjoy!</span></li>
</ol>
</div>
<span style="color: #cc0000; font-family: inherit;"><b>Extended Explanation</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zZpQ22FjISQ/Ug34zY03OHI/AAAAAAAAMvk/UPgi8YguxVc/s1600/1073311_609016402452890_1716704268_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-zZpQ22FjISQ/Ug34zY03OHI/AAAAAAAAMvk/UPgi8YguxVc/s320/1073311_609016402452890_1716704268_o.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">A salve is made up of three basic ingredients: </span></div>
<div class="ListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br />
<ul>
<li><span style="font-family: inherit;">Herbs</span></li>
<li><span style="font-family: inherit;">Oil</span></li>
<li><span style="font-family: inherit;">Wax</span></li>
</ul>
</div>
<div class="MsoNormal">
<span style="font-family: inherit;">And sometimes essential oils and natural preservatives are
added at the end as well.</span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The first step to making a salve is creating an herbal oil
infusion. To do this you need to gather
a glass jar and fill it about half way with the herbs of your choice. Some commonly used herbs include calendula,
chamomile, comfrey, echinacea, lavender, <st1:city w:st="on">St.
John’s</st1:city> Wort, goldenseal, myrrh, and plantain. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For my favorite salve, <a href="http://www.etsy.com/listing/156930257/natural-healing-salve?ref=shop_home_feat" target="_blank">Natural Healing Salve</a>, I use a combination of dried comfrey and
calendula. Then pour high quality oil over
it until everything is covered, plus a bit more.
I prefer to use extra virgin olive oil because it is readily available
and adds its own nourishing and anti-microbial benefits to the salve. You could also use sunflower, safflower,
almond, hemp, jojoba, or avocado oils or a combination of those. Cover the jar tightly and put in a sunny,
warm spot for 4-6 weeks. Every day you
should shake the jar to keep the herbs moving through the oil. If you notice
that the herbs have expanded higher than the oil line, add more oil. </span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">After 4-6 weeks when the oil has taken on the rich color and
aroma of the herbs it is time to strain it.
I use a regular fine mesh strainer; you could also use cheesecloth, a
coffee filter, or a nut bag. <i>(Allyson told me that people who use a coffee filter let it strain overnight.) </i>Get as much
of the oil out of the herbs as possible.
This herbal oil will keep for a year in a glass container in a cool,
dark place. </span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Quick Method</b>: If you don’t have time to wait for your
herbal oil to infuse, you can use heat to make a quick infusion. For this method you will place your herbs in
a crock pot or double boiler and cover with oil. <i>Very </i>gently heat the oil over low heat for an
hour or more until the oil takes on the color and aroma of the herbs. It is very important to keep the heat low so
that you do not cook your herbs or break down the oil. Once infused, remove from heat and allow to
cool. Strain as above. </span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The next step to making your salve is to turn this rich
herbal oil into a semi-solid salve which makes it easier to apply. For this you will need 1-2 ounces of wax per
8 ounces of oil. Beeswax is my favorite
wax but you can also use carnauba wax for a vegan salve. I use 2 ounces of beeswax for every 8 ounces
of oil but you can adjust the amount to make it the consistency you
desire. It is best to weigh the wax with
a food scale to ensure you are getting the correct amount.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">For the <i>Natural Healing Salve</i> I also add coconut oil for its
moisturizing and anti-bacterial properties.
</span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">In a double boiler, place 8 ounces of oil and 2 ounces of
beeswax. <b>For my Natural Healing Salve
this means 4 ounces of herbal infused oil, 4 ounces of coconut oil, and 2
ounces of beeswax. </b>Gently warm over low
heat until all of the wax has melted.
Remove from heat and add <b>10-20 drops of your favorite essential oil if
desired</b>. I like to add lavender
essential oil for its anti-bacterial, anti-microbial, and analgesic
properties. You could also add tea tree
oil, other essential oils, or a few drops of vitamin E oil or
grapefruit seed extract which act as natural preservatives to extend the shelf
life of your salve. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>*When I asked Allyson about some other ingredients I know she's experimented with in the past, like honey, she said there are infinite additions to the basic recipe. Having tried many different recipes, it seems best to start with the basic ingredients until you have a good grasp on the technique.</i></span><br />
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<span style="font-family: inherit;">Quickly, before the salve cools, pour the warm liquid into
tins or glass jars and allow to cool completely. After several hours to a day you can put the
lid on your salve and it is ready to use!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="color: #cc0000; font-family: inherit; font-size: large;"><b>Freebie! Gift with Purchase:</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-045fT2w9w5k/Ug34zdrxcvI/AAAAAAAAMvU/cN8lbPzjnzc/s1600/1146693_619249881429542_1872757267_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="http://2.bp.blogspot.com/-045fT2w9w5k/Ug34zdrxcvI/AAAAAAAAMvU/cN8lbPzjnzc/s320/1146693_619249881429542_1872757267_n.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">As a special offer for <i>Cooking Outside the Box </i>subscribers, <i><a href="http://www.etsy.com/shop/EtzAdin" target="_blank">Etz Adin</a></i> is offering a <b>free "Salve-To-Go"</b> - their natural all-purpose healing salve in an easy to carry chap-stick style tube. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>To receive the gift</b></span><br />
1. Subscribe to <i>Cooking Outside the Box </i><a href="http://feedburner.google.com/fb/a/mailverify?uri=nonrecipe&loc=en_US">by Email</a>, or follow me on <a href="https://www.facebook.com/nonrecipe" target="_blank">Facebook </a>or <a href="https://twitter.com/nonrecipe" target="_blank">Twitter</a>.<br />
2. Order anything in the <i><a href="http://www.etsy.com/shop/EtzAdin" target="_blank">Etz Adin Etsy Shop</a></i> and use coupon code nonrecipe when you check out.*<br />
<br />
I love the <a href="http://www.etsy.com/listing/156930257/natural-healing-salve" target="_blank">Natural Healing Salve</a>. I keep some in every room of the house and, even when I'm racing out of the house and packing ubber-light, I NEVER leave home without my Salve-To-Go. After comparing it to Neosporin for scrapes and several different anti-itch creams, "Allyson's Cream" always wins. And I love that I can let the kids handle it without worrying about them overdosing.<br />
<br />
My absolute favorite product is the <a href="http://www.etsy.com/listing/157176287/natural-deodorant?ref=listing-shop-header-3" target="_blank">Lemongrass Deodorant</a>. Something about the scent makes me feel awake and happy in the morning, and most importantly, it works <i>well</i>.<br />
<br />
* The coupon code goes on the right-hand side of the shopping cart page right under payment options.<br />
* Please write in your order notes or comment below to tell us where/how you subscribed or follow <i>Cooking Outside the Box</i>. Thanks!<br />
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Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-75019416011951328322013-07-22T00:41:00.000+03:002013-07-22T11:20:51.807+03:00Sourdough Pita - Great Blog Swap PLUS Giveaway<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6mffSnv9rU4/UeR5ZHz5c1I/AAAAAAAAE3o/lF-h9cogRHE/s320/DSC_2915.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-6mffSnv9rU4/UeR5ZHz5c1I/AAAAAAAAE3o/lF-h9cogRHE/s200/DSC_2915.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Alison of <i>AliBabka</i></td></tr>
</tbody></table>
<span style="font-family: inherit;">In honor of the first anniversary of the </span><a href="http://www.thisamericanbite.com/kosher-connection/" style="font-family: inherit;" target="_blank">Kosher Connection</a><span style="font-family: inherit;"> I have been randomly assigned a fellow kosher blogger to be inspired by. It my my great pleasure to introduce my muse this week, </span><a href="http://www.alibabka.com/" style="font-family: inherit;" target="_blank"><i>AliBabka</i></a><span style="font-family: inherit;">. The author is Chef </span><span style="background-color: white;"><span style="color: #20124d; font-family: inherit;"><span style="line-height: 19px;">Alison (Barnett) Gütwaks, is a recent graduate of the Institute of Culinary Education (ICE) in NY. It was important to her to get a well rounded culinary education and not limit herself to kosher culinary colleges. I enjoyed reading about the </span></span><span style="color: #20124d;"><span style="line-height: 18.99147605895996px;">challenges</span></span><span style="color: #20124d; font-family: inherit;"><span style="line-height: 19px;"> she faced as a torah-observant Jew cooking in a non-kosher environment.</span></span></span><br />
<span style="background-color: white;"><span style="color: #20124d; font-family: inherit;"><span style="line-height: 19px;"><br /></span></span></span>
<span style="background-color: white;"><span style="color: #20124d; font-family: inherit;"><span style="line-height: 19px;">While reading through <i>AliBabka </i>in search of a recipe I would like to make my own, I enjoyed the creativity, wit, and professional experience that Chef Alison brings to the table. (No pun intended.)</span></span></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"></span>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Xnx_1yEJeJw/UWHQI6YaSCI/AAAAAAAADtI/1JC-5BsmhhA/s640/avital2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Xnx_1yEJeJw/UWHQI6YaSCI/AAAAAAAADtI/1JC-5BsmhhA/s200/avital2.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pita in a pan from <i>AliBabka</i></td></tr>
</tbody></table>
<span style="font-family: inherit;">In the post <a href="http://www.alibabka.com/2013/04/mo-rockin-in-your-kitchen.html" target="_blank">"Mo-Rockin In Your Kitchen"</a>, guest blogger Elisheva Avital writes about two Moroccan flat breads I have been wanting to try my hand at, pita and moufletta. With the easy access to fresh pita I enjoy in Israel, it's not often I find time to make my own, even if it is healthier and/or tastier. But I thought my blog was in need of both a sourdough entry and a pita recipe. In order to make the recipe my own, I converted her recipe to <b>90% Whole Wheat Sourdough Pita.</b></span><br />
<a name='more'></a><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><u><b>Ingredients:</b></u></span><br />
<br />
<ul>
<li><span style="font-family: inherit;">2 cups sourdough starter</span></li>
<li><span style="font-family: inherit;">a few drops of water as needed to get the dough to come together</span></li>
<li><span style="font-family: inherit;">2.5-3 cups flour</span></li>
<li><span style="font-family: inherit;">2 tsps salt</span></li>
<li><span style="font-family: inherit;">2 Tblsp olive oil</span></li>
<li><span style="font-family: inherit;">1 squirt of honey (optional, there is no need to substitute another sweetener.)</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Eep5KJMyQU8/UewTrJFiM0I/AAAAAAAAMtU/F1BciIq2Z9s/s1600/DSC01523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Eep5KJMyQU8/UewTrJFiM0I/AAAAAAAAMtU/F1BciIq2Z9s/s320/DSC01523.JPG" width="320" /></a></div>
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<ol>
<li><span style="font-family: inherit;">Mix all ingredients except the salt.</span></li>
<li><span style="font-family: inherit;">Knead well, then let rise several hours or overnight.</span></li>
<li><span style="font-family: inherit;">Add salt, knead well, divide into 6-8 balls.</span></li>
<li><span style="font-family: inherit;">Let dough rest.</span></li>
<li><span style="font-family: inherit;">Preheat oven to 475 F/ 250 C or maximum temperature. If you have a pizza stone, preheat that too. In not, preheat the heaviest pan/cookie sheet you have.</span></li>
<li>Gently roll out each ball to about 1 cm (a little less than 1/2 an inch) thick. The thinner you make them, the crispier they will be; thicker and they will be breadier. (I used a silicon mat and silicon rolling pin and backed the pita on parchment paper.)</li>
<li>When the oven is hot, carefully toss in the dough rounds without letting too much heat out of your oven. </li>
<li>Bake 2-5 minutes depending on how thick the dough is. I flipped mine after about 3 minutes, then let them bake for another minute, at which time they puffed up.</li>
</ol>
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<a href="http://1.bp.blogspot.com/-xFRqhPCwqtw/UewTscu9UUI/AAAAAAAAMtc/cnd3YSjaMa4/s1600/DSC01524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-xFRqhPCwqtw/UewTscu9UUI/AAAAAAAAMtc/cnd3YSjaMa4/s200/DSC01524.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-SFjmD-QCoiA/UewTy39ImFI/AAAAAAAAMtk/FBjKsr8sEH4/s1600/DSC01527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-SFjmD-QCoiA/UewTy39ImFI/AAAAAAAAMtk/FBjKsr8sEH4/s200/DSC01527.JPG" width="200" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-N519f4fyX90/UewThVmF3sI/AAAAAAAAMtM/L9VKkPzvg1E/s1600/DSC01526.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-N519f4fyX90/UewThVmF3sI/AAAAAAAAMtM/L9VKkPzvg1E/s200/DSC01526.JPG" width="200" /></a></div>
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This was my first time attempting pita, and I am proud to say, THEY PUFFED! My pocket bread had a pocket! I had rolled my pitas very thin, so they split open a little too easily, but would have made great chips. They were quite recognizably "sour". </div>
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<div>
I served them as a light dinner with <a href="http://nonrecipe.blogspot.co.il/2010/10/hummus.html" target="_blank">hummus</a>, <a href="http://nonrecipe.blogspot.com/2013/04/homemade-sauerkraut-pickled-cabbage.html" target="_blank">sauerkraut</a>, <a href="http://nonrecipe.blogspot.com/2013/05/12-ways-recipes-preserved-lemons.html" target="_blank">"Live Tehina"</a>, and <a href="http://nonrecipe.blogspot.com/2013/06/raw-fermented-sriracha-thai-chili-sauce.html" target="_blank">"Live Matbucha"</a>.</div>
<br />
<span style="font-family: inherit;">And now for the very sourdough-appropriate GIVEAWAY...</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div style="background-color: white; line-height: 20px; outline: none; padding: 0px 0px 15px;">
<span style="color: #660000; font-family: inherit;">To celebrate one year of Kosher Connection, we are giving away two prizes from Emile Henry. A <a href="http://www.emilehenryusa.com/product-search/Bread-Cloche-plu615508.html" target="_blank">Bread Cloche</a> valued at $130 and a 4.2 qt<a href="http://www.emilehenryusa.com/Flame-Top-Round-Dutch-Oven-Stewpot-4-2-qt-Red-plu614540.html" target="_blank"> Dutch Oven</a> valued at $170! Use the Rafflecopter below to win. You can enter up to 23 ways! Two winners will be chosen at random. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rcPFJvpDv7A/UewWtEpA-oI/AAAAAAAAMtw/AU9oeT5DnRo/s1600/Emile+Henry+prizes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-rcPFJvpDv7A/UewWtEpA-oI/AAAAAAAAMtw/AU9oeT5DnRo/s400/Emile+Henry+prizes.jpg" width="400" /></a></div>
<div style="background-color: white; line-height: 20px; outline: none; padding: 0px 0px 15px;">
<span style="color: #660000; font-family: inherit; font-size: x-small;">The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18. (So sorry! I love all my foreign and under-age readers, but I don't make the rules.)</span></div>
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/89b8001/" id="rc-89b8001" rel="nofollow"><span style="font-family: inherit;">a Rafflecopter giveaway</span></a>
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<!-- end InLinkz script -->Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com7tag:blogger.com,1999:blog-5227972625321427309.post-36867847721425760812013-07-09T00:01:00.001+03:002013-07-21T20:25:26.644+03:00Kosher Cooking... Solemn Gathering<!--
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Welcome to the Kosher Cooking Carnival - KCC - for the Hebrew month of Av. As we enter the nine days of heightened morning over the destruction of the Beit Hamikdash, the Holy Temple in Jerusalem, we take on many morning rituals. We don't wear new clothes, cut our hair, or eat meat. In this spirit, I would like to share my unusually sparse, and completely pescetarian edition of KCC.<br />
<br />
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To get us in the spirit, let's start with the annual<b> </b><a href="http://ourshiputzim.blogspot.com/"><i>Our Shiputzim: A Work In Progress</i></a> tradition:<b> </b><a href="http://ourshiputzim.blogspot.co.il/2013/06/requisite-fast-day-food-post-chocolate.html">Requisite Fast Day Food Post: Chocolate Chip Oatmeal Bars Edition</a> by <b>Mrs. S.</b><br />
<b><br /></b>
Speaking of <i>shiputzim </i>(renevations), <i><a href="http://www.thisamericanbite.com/" target="_blank">This American Bite</a></i> is looking good, <b>Yosef</b>! I was just drooling over some vegan <a href="http://www.thisamericanbite.com/naan-pizza/" target="_blank">Naan Pizza with Zaatar and Eggplant</a>.<br />
<b><br /></b>
<b>Devo K, </b>from <a href="http://yeshasettler.blogspot.com/"><i>In the middle, on the right</i></a>, had a <a href="http://yeshasettler.blogspot.co.il/2013/06/spiritual-baking.html">Spiritual baking</a> experience after reading <i><a href="http://www.amazon.com/gp/product/9659077920/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=9659077920&linkCode=as2&tag=jbiblio-20" target="_blank">The Secret of Challah</a></i>, by <span style="font-family: inherit;">Shira Wiener and Ayelet Yifrach</span>.<br />
<a name='more'></a><br />
<br />
<a href="http://www.cookingmanager.com/wp-content/uploads/2013/04/inside-infested-bean-2-150x150.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.cookingmanager.com/wp-content/uploads/2013/04/inside-infested-bean-2-150x150.jpg" /></a>Right here at <i><a href="http://nonrecipe.blogspot.com/" target="_blank">Cooking Outside the Box</a></i>, I've been making <a href="http://nonrecipe.blogspot.com/2013/05/make-kosher-dill-pickles-tutorial.html" target="_blank">Kosher Dill Pickles</a>, from scratch, naturally fermented and full of probiotic goodness. Are you keeping kosher by dying to know what all the fuss is about over "Rooster Sauce"? You can make it yourself! It tastes even better (so I've been told) and is much, MUCH healthier! That's <a href="http://nonrecipe.blogspot.co.il/2013/06/raw-fermented-sriracha-thai-chili-sauce.html" target="_blank">Homemade Sriracha - Thai Chili Sauce</a>, by me, <b>Yosefa</b>, including recipes for matbucha and taco salad.<br />
<br />
If you missed <b>Hannah K.</b>'s post on <a href="http://www.cookingmanager.com/spot-insect-infestation-dried-beans-pictures/" target="_blank">Spotting Bug Infestation in Dried Beans</a>, head on over to <i><a href="http://www.cookingmanager.com/" target="_blank">Cooking Manager</a> </i>to see pictures of what you should look for to keep your legumes kosher.<br />
<br />
<a href="https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/r270/1044479_10201516920827690_1263201747_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/r270/1044479_10201516920827690_1263201747_n.jpg" width="200" /></a><b>Batya</b> has been keeping busy over at <a href="http://me-ander.blogspot.com/"><i>me-ander</i></a>. She made <a href="http://me-ander.blogspot.co.il/2013/06/easy-homemade-lox.html">Easy, Homemade Lox</a> and a quick cooked pickle - <a href="http://me-ander.blogspot.co.il/2013/06/perfectly-pickled.html">Perfectly Pickled</a>. She says, "When you have too many cucumbers or other veggies or when the price is great or whatever, try to pickle them. Very easy!"<br />
This month <b>Batya</b> discovered <a href="http://me-ander.blogspot.co.il/2013/06/a-new-type-of-nosh.html">A New Type of Nosh</a> and enjoyed a <a href="http://me-ander.blogspot.co.il/2013/06/food-on-plane-good-menu-on-el-al.html">Good Menu on El Al</a>.<br />
<br />
On behalf of all our usual KCC participants, I want to send a huge <b>thank you to Batya</b> for keeping KCC (and a couple other Jewish blog carnivals) running. It can be a messy and often thankless job, but we are all so glad she does it!<br />
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Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com2tag:blogger.com,1999:blog-5227972625321427309.post-85286093130262829662013-06-20T23:43:00.000+03:002013-06-20T23:45:15.317+03:00Raw Fermented Sriracha - Thai Chili Sauce<span style="font-family: inherit;"><span style="background-color: white;"><span style="color: #222222;">Did you know that eating capsaicin-containing foods like chili sauce releases endorphins? That means it makes you happy! More specifically, chilli peppers have been implicated as possibly relieving pain, suppressing appetite (thus aiding weight loss), and aiding the prevention of prostate cancer.</span></span><br /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">I wrote before about making a quick <a href="http://nonrecipe.blogspot.co.il/2013/02/fresh-sriracha-homemade-hot-sauce.html" target="_blank">cooked Sriracha-style sauce</a>. It is tasty, but lacks the probiotic benefits and complex flavor of a naturally fermented chili sauce. Though this fermented condiment can ripen for over two weeks, the actual man-hours is less than or equal to that of the "quick" cooked sauce that can be prepared in a day or two.</span></span><br />
<span style="color: #222222;"><br /></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-h2_jW7mqOHY/UcNgIF5MfVI/AAAAAAAAMaA/7zYemVtoC9Q/s1600/DSC02636.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="http://2.bp.blogspot.com/-h2_jW7mqOHY/UcNgIF5MfVI/AAAAAAAAMaA/7zYemVtoC9Q/s400/DSC02636.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottled sriracha (<a href="http://nonrecipe.blogspot.co.il/2013/05/make-kosher-dill-pickles-tutorial.html" target="_blank">pickles </a>in background)</td></tr>
</tbody></table>
</span></span><span style="background-color: white; color: #222222; font-family: inherit;">I'm a little obsessed with this sauce. I open it up just to smell it and bask in it's beauty. My sriracha is intensely red. It has a deep warm flavor without the eye-watering sharpness of its raw ingredients. The taste is complex, arriving in waves of fruity heat with a sense of savory indulgence.</span><span style="font-family: inherit;"><br /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b>First I'll tell you how I make it, then I'll tell you how I use it.</b></span></span><br />
<a name='more'></a><span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">All amounts are approximate. When fermenting you just get a feel for how much of each ingredient to use and you watch it, smell it, and taste it as it ripens.</span><br style="background-color: white; color: #222222;" /><b><u>Ingredients:</u></b></span><br />
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<div class="separator" style="clear: both; text-align: center;">
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<ul>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1 pound or 1/2 kilo hot chili peppers (whatever you like or can get your hands on)</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1/2-1 head of garlic</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1 Tbsp salt</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Olive oil</span></span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-5IZhx9-1tXU/UYqhuEDgzoI/AAAAAAAAMRk/dg6YN0sCsmQ/s1600/DSC01776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5IZhx9-1tXU/UYqhuEDgzoI/AAAAAAAAMRk/dg6YN0sCsmQ/s400/DSC01776.JPG" width="400" /></a></div>
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<span style="color: #222222;"><br /></span></div>
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<span style="color: #222222;"><b><u>Process:</u></b></span></div>
<ol>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Put on gloves.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Wash the chilies and snip off the green top. You may remove some or all of the seeds. I remove any that fall out easily when I roll the chili between my hands, but I no longer take the time to slit each one open and remove all the seeds and white membrane.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Grate or finely chop the chilies and garlic and mix with salt.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Pack into an appropriately sized glass jar. </span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">If you have a bowl that will fit in the jar and cover most of the surface area, put it in now and tap or jiggle it to remove any trapped air bubbles.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Poor a thin layer of olive oil over the mixture to cover any exposed surface area.</span></span></li>
<li><span style="background-color: white;"><span style="color: #222222; font-family: inherit;">The fermentation will take around two weeks, longer in cold temperatures. You will need to smell and taste it to see when it's to your liking. The mixture will </span><span style="color: #222222;">lose</span><span style="color: #222222; font-family: inherit;"> its sharpness and get a slightly vinegary warm fruity smell.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">During the fermentation time, you will need to monitor it for mold and take precautions to avoid mold. How do you do this? <b>A)</b> Use your hand or the back of a spoon to gently press the mixture to remove air bubbles. <b>B)</b> Occasionally mix everything to keep molds for colonizing. <b>C)</b> Remove any molds or yeast (white film) that forms, along with whatever it is touching. <b>D) </b>Add additional olive oil if necessary to keep the everything submerged.</span></span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">When the mixture is ripe, you have a few choices:</span></li>
</ol>
<ul>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Blend until the mixture is smooth and move to small jars. I think this really brings out the color and homogenizes the oil. </span></span><span style="background-color: white; color: #222222;">(This is my preference.)</span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Leave it chunky.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Blend it and force it through a mesh strainer to remove seeds and make it extra smooth. (The last time I did this it was a waste of time and gave me a very watery sauce.)</span></span></li>
</ul>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pgkg9r0hRuk/UcNfzHGkTHI/AAAAAAAAMZo/JbuhRAi1h0Q/s1600/DSC02737.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-pgkg9r0hRuk/UcNfzHGkTHI/AAAAAAAAMZo/JbuhRAi1h0Q/s320/DSC02737.JPG" style="cursor: move;" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One third of my annual garlic supply</td></tr>
</tbody></table>
<span style="background-color: white; color: #222222;"></span><br /><span style="background-color: white; color: #222222;"></span>
<b>Want to know what I've done with it</b> (besides inhaling deeply and smiling)<b>?</b></span></span><br />
<ul>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Spread a tiny spoonful on a sandwich or quesadilla.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Mix it with chopped fresh tomatoes and fresh parsley or cilantro for a super fresh salsa.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Dip oven fries or roasted cauliflower in it.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Add it to chicken salad.</span></span></li>
<li><span style="color: #222222;">Make a spicy, creamy <a href="http://nonrecipe.blogspot.co.il/2012/02/eggplant-tehina.html" target="_blank">tahini </a>dip for raw veggies.</span></li>
<li><span style="color: #222222;">Add it to a far of pickles to make chili pickles.</span></li>
<li><span style="color: #222222;">Use it as a starter for <a href="http://nonrecipe.blogspot.co.il/2013/04/fermenting-cultured-vegetables-pickle-recipes.html" target="_blank">other ferments</a>.</span></li>
</ul>
<span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b>Two recipes using sriracha:</b></span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><span style="font-size: large;"><b>Instant "Live </b><b>Matbucha"</b></span> (middle eastern salsa) </span></span><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;">מטבוחה</span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: inherit;">Mix the following and leave it out for 8-20 hours to further ferment. (Or enjoy </span><span style="color: #222222;">immediately</span><span style="color: #222222; font-family: inherit;">!)</span></span><br />
<ul>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1 package/can of organic crushed tomatoes</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1-2 tsp quality olive oil</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Herbs and spices such as basil, cilantro, coriander, and oregano</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1-3 Tablespoons sriracha (to taste)</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">(Optional) a pinch of sugar to "wake up" the beneficial microorganisms</span></span></li>
</ul>
<ul><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-yIjqbw9djB8/UcNf4QTpx-I/AAAAAAAAMZw/pJmHWUxcmOQ/s1600/DSC02751.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-yIjqbw9djB8/UcNf4QTpx-I/AAAAAAAAMZw/pJmHWUxcmOQ/s400/DSC02751.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">matbucha</td></tr>
</tbody></table>
</ul>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><b><span style="font-size: large;">"Taco Salad"</span></b></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">I discovered this idea while living in Pittsburgh. It makes an excellent and fun meal. (Though I haven't actually made it in years.) It's also a great way to use up broken chips and other odds and ends. Please feel free to deviate from this list of ingredients:</span></span><br />
<div>
<span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b><u>Dressing: </u></b>Mix mayonnaise (or sour cream, plain yogurt, or mayo substitute) with sriracha to taste.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Add a little water, apple cider vinegar, or olive oil <i>if necessary</i> and to taste.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b><u><br /></u></b></span></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><b><u>Salad:</u></b></span></span><br />
<ul><span style="font-family: inherit;">
<li><span style="background-color: white; color: #222222; font-family: inherit;">Chopped romaine lettuce</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Cooked or canned black beans (or whatever beans you have)</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Canned Corn</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Shredded cheese (preferably cheddar)</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Black olives</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Chopped tomatoes</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Avocado</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Whatever else you like in your taco</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Top with broken tortilla chips or taco shells.</span></li>
</span></ul>
<span style="font-family: inherit;">
</span><br />
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Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com1tag:blogger.com,1999:blog-5227972625321427309.post-49599625198751434422013-06-18T00:44:00.001+03:002013-06-18T01:03:14.784+03:00Rice paper wraps = Leftover Heaven<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AKi7qL9aV04/UWxppeGXTSI/AAAAAAAAMMQ/Un9dJtAC82k/s1600/DSC02178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="http://2.bp.blogspot.com/-AKi7qL9aV04/UWxppeGXTSI/AAAAAAAAMMQ/Un9dJtAC82k/s400/DSC02178.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">wraps with baby greens, roasted bell pepper, sprouted lentils, and fermented cauliflower</td></tr>
</tbody></table>
<br />
How did I not know about these before?? Now that I've become friendly with my <a href="http://www.chilibaby.co.il/" target="_blank">local Asian grocer</a>, I can finally ask, "What is this?" And <i>boy </i>have I learned a lot! When I used to see rice paper wrappers, they looked like too much work for me. I assumed getting these plasticy looking sheets into an edible form must involve soaking, cooking, steaming, or some other processing. Not so!<br />
<br />
<b>1. </b>Dip the rice paper sheet in water for about 5 seconds, then brush the sheet over a tea towel to remove excess water.<br />
<b>2. </b>Lay the sheet, still rigid, on a plate or cutting board. The sheet will absorb the water and soften in the time it takes to fill it.<br />
<b>3. </b>Pile your fillings near one side and roll up like an egg roll, blintz, or burrito.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-D21gv5hPn1U/Ub90kIyCjMI/AAAAAAAAMWg/S5ojqLLHqL4/s1600/DSC02139.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="http://4.bp.blogspot.com/-D21gv5hPn1U/Ub90kIyCjMI/AAAAAAAAMWg/S5ojqLLHqL4/s400/DSC02139.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">translucent wrap with wild mushrooms, wakame, and homemade kimchi-kraut</td></tr>
</tbody></table>
<a name='more'></a>The rice paper wrappers can also be layered like gluten-free lasagna. However, they will melt into nothing with any prolonged cooking.<br />
<br />
My favorite thing to put in rice paper wrappers is a cooked vegetable-based leftover, like:<br />
<b>stir fried veggies + home grown sprouts + kimchi</b>, sauerkraut, or other fermented veggies.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e0zDT7b9pfA/Ub90ZHSWwoI/AAAAAAAAMWY/3pVW1st3CzY/s1600/DSC02143.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-e0zDT7b9pfA/Ub90ZHSWwoI/AAAAAAAAMWY/3pVW1st3CzY/s200/DSC02143.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>wakame </i>before and after rehydration</td></tr>
</tbody></table>
They are a great platform for combining boring leftovers into an exciting, fancy meal or appetizer.<br />
<br />
Rice paper rolls, or "summer rolls", are a great place to hide seaweed, sprouts and other healthy things you know you should eat more of. <b>Wakame </b>(image right) is particularly easy to find, store, and prepare. If you're in a hurry, just add a little boiling water, or soak in in cold water for longer. I like to crumble it into small pieces before I rehydrate it and add some soy sauce.<br />
<br />
Been foraging? <b>Purslane </b>is in season. Not only is it extremely high in Omega-3 fatty acids and the best vegetarian source of EPA, it's a great addition to summer rolls!<br />
<br />
Summer rolls can also be made ahead of time. This is very useful if you are making appetizers for a party, or trying to <b>turn today's odds and ends into tomorrow's Bento Box lunch.</b>Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com3tag:blogger.com,1999:blog-5227972625321427309.post-85607370579647469252013-06-04T22:06:00.002+03:002013-06-04T22:08:48.691+03:00Make Tri-colored Freezer Pops with Disposable Popsicle Sticks<a href="http://2.bp.blogspot.com/-6BvPrz9h6tg/Ua4zBV3H09I/AAAAAAAAMV4/krukdc4tML4/s1600/DSC02604.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-6BvPrz9h6tg/Ua4zBV3H09I/AAAAAAAAMV4/krukdc4tML4/s320/DSC02604.JPG" width="257" /></a><span style="background-color: white; color: #222222; font-family: inherit;">Today I want to teach you how to do two things: </span><br />
<span style="background-color: white; color: #222222; font-family: inherit;"><b>A. </b>Make striped posicles, which are just more fun for kids and adults.</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;"><b>B. </b>Get craft sticks right in the middle if the homemade pops.</span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: inherit;"><b>Why would you want to use craft sticks?</b></span><br />
<ul>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Maybe you lost the sticks that came with your ice pop molds.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Maybe you don't have ice pop molds.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Maybe you want to make a lot of popsicles.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Maybe you want to share your homemade pops without worrying about the sticks being returned.</span></li>
</ul>
<a href="http://1.bp.blogspot.com/-CyeOROnyTV4/Ua4yn2bUBDI/AAAAAAAAMVw/clHLhpwpVos/s1600/DSC02583.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><span style="background-color: white; color: #222222; font-family: inherit;"><u><b>You will need:</b></u></span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">- Juice, or another liquid like flavored yogurt or chocolate milk -preferably 3 colors/flavors</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">- Ice pop molds or small cups</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">- Clean, un-died craft sticks or tongue depressors</span><br />
<a name='more'></a><br />
<span style="background-color: white; color: #222222; font-family: inherit;">- Plastic wrap or aluminum foil</span><br />
<a href="http://1.bp.blogspot.com/-CyeOROnyTV4/Ua4yn2bUBDI/AAAAAAAAMVw/clHLhpwpVos/s1600/DSC02583.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-CyeOROnyTV4/Ua4yn2bUBDI/AAAAAAAAMVw/clHLhpwpVos/s200/DSC02583.JPG" width="148" /></a><span style="background-color: white; color: #222222; font-family: inherit;">- A sharp knife</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">- A zip-top freezer bag or freezer paper to store the pops, if making more than your mold can hold.</span><br />
<ol>
<a href="http://2.bp.blogspot.com/--Z4xAOCdG5k/Ua4zNtigFBI/AAAAAAAAMWA/7Gc4AkjjgYU/s1600/DSC02592.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="249" src="http://2.bp.blogspot.com/--Z4xAOCdG5k/Ua4zNtigFBI/AAAAAAAAMWA/7Gc4AkjjgYU/s320/DSC02592.JPG" width="320" /></a><a href="http://1.bp.blogspot.com/-CyeOROnyTV4/Ua4yn2bUBDI/AAAAAAAAMVw/clHLhpwpVos/s1600/DSC02583.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Make room in your freezer for the molds plus the hight of half the stick.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Fill the molds 1/3 of the way with one of the juices.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Freeze - about two hours.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Fill the molds another 1/3 of the way up with the next color/flavor.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Cover tightly with plastic wrap or aluminum foil.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">With a sharp knife, make a tiny slit above the middle of each ice pop.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Slide in the popsicle sticks until they hit the frozen layer. Avoid tearing the hole more than necessary. You want it to be tight enough to hold the stick up straight.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Freeze another couple hours, until solid.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Remove the plastic wrap or foil and fill the molds almost to the top with the final color/flavor, or another layer of the first color, if you are using two (like chocolate, vanilla, chocolate.)</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Freeze until everything is completely solid.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">If you want to make more pops than your mold can hold, carefully transfer the pops to a zip-top bag or wrap each popsicle in freezer paper.</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit;">Repeat!</span></li>
</ol>
<div>
<a href="http://2.bp.blogspot.com/--Z4xAOCdG5k/Ua4zNtigFBI/AAAAAAAAMWA/7Gc4AkjjgYU/s1600/DSC02592.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><span style="color: #222222; font-family: inherit;"><b>Related links:</b></span></div>
<div>
<span style="color: #222222; font-family: inherit;"><a href="http://nonrecipe.blogspot.co.il/2011/07/frozen-fruit-plus-more-ice-pop-ideas.html" target="_blank">Frozen Fruit PLUS more Ice Pop Ideas</a></span></div>
<div>
<span style="color: #222222; font-family: inherit;"><a href="http://nonrecipe.blogspot.com/2010/10/adult-worthy-ice-pops.html" target="_blank">Adult Worthy Ice Pops</a></span></div>
<div>
<span style="font-family: inherit;"><a href="http://nonrecipe.blogspot.co.il/2010/11/guilt-free-banana-ice-cream.html" target="_blank">Guilt-free Banana Ice-Cream</a></span><br />
<br />
<br /></div>
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<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.5888;sz=180x150;ord=[timestamp]?;lid=41000613802463511;pid=1232990;usg=AFHzDLtC2nRL2QQJtxootHAXPIRamDpoWw;adurl=http%253A%252F%252Fwww.kohls.com%252Fproduct%252Fprd-1232990%252Fjumping-beans-6-pc-popsicle-mold.jsp%253Fpfx%253Dpfx_shopcompare%2526cid%253Dshopping3;pubid=593696;price=%248.48;title=Jumping+Beans+6-Pc.+Po...;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F1232990%3Fwid%3D600%26hei%3D600%26op_sharpen%3D1;width=85;height=85" vspace="0" width="180"></iframe><br />Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-41149201617740709502013-05-26T21:57:00.000+03:002013-05-27T14:43:47.244+03:00How to Make Kosher Dill Pickles<div class="separator" style="clear: both; text-align: center;">
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<br />
I'd like to tell you about the method I use to make naturally fermented cucumber pickles. The same technique
can be used for many different fruits and vegetables by varying the spices and the time. If you read no
further, this is what you need to know:<br />
<br />
<b> <span style="font-size: large;">A.</span></b><span style="font-size: large;"> </span>Use an appropriate amount of salt. Too little and unwanted molds and bacteria can develop and the cucumbers will become soft. Too much and you will retard the growth of good yeasts and bacteria, the pickling will take an unnecessarily long time, be unpalatably salty, and the cucumbers could get too sour, or too soft before they're ever really tasty.<br />
<b><span style="font-size: large;">B. </span></b>Keep everything submerged. As long as your cucumbers (or other veggies) are safely deep in the brine, you can skim off whatever scum forms on top.<br />
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<b><u>Ingredients and Supplies </u></b><br />
<ul>
<li>Mini cucumbers - lets say almost 2 kilos, or 4 lbs, or 4 Styrofoam trays-worth</li>
<li>Fresh dill - half a bunch</li>
<li>Fresh and/or powdered turmeric (I prefer both) </li>
<li>Garlic (That's what makes 'em KOSHER!) - anything from none to a whole head, peeled</li>
<li>Mustard seeds </li>
<li>Whole peppercorns </li>
<li>(Optional) chili peppers, dry chili seeds, or chili juice (My favorite batch of pickles was made with the juice of chilies I had fermented.) </li>
<li>Natural (not iodized) salt - approx 1/4 cup per 2 liters or 1/2 gallon</li>
<li>chlorine-free water - amount will depend on your container</li>
<li>Large glass, ceramic, or food-grade plastic container </li>
<li>A plate that fits just inside the container </li>
<li>Weight or zip-top bag </li>
</ul>
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<b><u><br /></u></b>
<b><u>First Stage - Fermentation: </u></b><br />
<ol>
<li>Prepare a brine with water and salt. It should be boldly salty, but not mouth-full-of-seawater gag-worthy. Or enough to float a CLEAN egg. I like to reuse clean 2-liter water bottles for this. I start by dissolving all the salt in a small amount of hot water. Then I add cool water while dividing it between separate containers, if necessary. </li>
<li>Wash dill, grate or slice turmeric (if necessary), peel and smash garlic, and gather other spices. </li>
<li>Wash cucumbers and slice off the ends. You must remove the end where the bloom was (not the stem) because it contains an enzyme that inhibits fermentation and makes the cucumbers soft. I just remove both ends for more even flavor penetration. </li>
<li>Put all or half of the dill and garlic and all the spices at the bottom of your pickling vessel.</li>
<li> Begin lining up all the cucumbers vertically. I find it helps to prop up my giant jar on an angle using towels or a sack of flour or whatever is laying around.
Squeeze as many in as you can <i>without </i>squishing or bruising them. It's best if they are tight enough to keep each other submerged, even if that means cutting cucumbers.</li>
<li>If you have two layers, you can add the rest of the dill and garlic before the second layer of cuc's. Then arrange the rest of the cucumbers.
Pour the cool brine over everything. </li>
<li>Put the plate on top, then the weight or a zip-top bag filled with the leftover brine.
Cover the container with something that will keep out any flies or dust, but also allow air and gases to be released. </li>
<li>Wait. </li>
<li>Remove any white "bloom" every day or two. </li>
<li>Taste the cucumbers after 5-7 days, depending on the weather. When they are sour to your liking (or even slightly <i>more </i>sour), move them straight to the refrigerator, eat them, or... </li>
</ol>
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<b><br /></b>
<b>Here is STEP 2 of my "not-so-secret two step process" </b><br />
<ol>
<li>Transfer only the cucumbers and large pieces of garlic to clean jars. You may add more garlic. Make sure the pickles are packed tight enough to stay under the liquid. </li>
<li>Filter the used, acidic brine through cheese cloth. </li>
<li>Fill the new jars with 1/3 to half acidified brine and 2/3 to half fresh salt water (I use water less salty than the original solution.) This makes the jars pretty and clear, and delays the pickles getting more sour. </li>
<li> If you want them more sour, leave them out of the fridge for another week or more, and continue to remove any white scum. I like to refrigerate some and leave some out to continue souring. </li>
</ol>
In this way I let the pickles really sour to the core in the first step, then I let the fresh brine "soften" the flavors a little. Sometimes I leave out the garlic in the first phase, and add lots at the end so they are a bit sharp on the outside and sour on the inside.<br />
<br />
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<b><span style="font-size: large;"> FAQs: </span></b><br />
<br />
<b>You don't use vinegar?? </b><br />
No! If you want quick "<a href="http://nonrecipe.blogspot.co.il/2011/02/homemade-pickle-tutorial.html" target="_blank">refrigerator pickles</a>" you can make a brine with vinegar, or use the liquid from a store bought jar of pickles. Our goal is to cultivate lactobacillus and other beneficial bacteria and yeasts to make naturally acidic sour pickles, full of life and beneficial nutrients and microbes.
<br />
<br />
<b>Many recipes I see for "lactofermented" vegetables use whey from kefir, yogurt, or a cheese-making process. How do you get your culture "started"? </b><br />
There are a couple reasons I don't use whey, but the bottom line is, it's not necessary. With the proper ingredients, an appropriate amount of salt, and an acceptable environment, the beneficial bacteria usually take over within 24 hours without the help of any added starters. That said, I <i>do </i>like to add things that I already have fermenting. I've used fermented chili extract, fermented grated turmeric, preserved lemon, or the brine left in the jar after I've devoured the last batch of pickles.<br />
<br />
<b>How long do pickles keep? </b><br />
It's really hard to say exactly. It would depend how long they fermented for and under what conditions. Pickles that ferment for longer in cooler temperatures with slightly more salt will last longer. But since cucumbers are in season at the beginning of the summer, that might not be practical. It is unlikely your pickles will "go bad", though they may become more sour than you like, or they may soften. Keep them submerged and continue to remove any white scum that develops. White=safe, blue/green/pink/red/black=compost. Funky, rotten, bad smells=compost.<br />
<br />
<b>How can I "fix" pickles that are too sour/salty/garlicky/etc.? </b><br />
You can dump the brine (or recycle it), and replace it with new liquid that is more to your liking. Just make sure you are using clean chlorine-free water and just enough salt to inhibit unwanted microorganisms.<br />
<br />
<b><span style="color: #741b47; font-size: large;">Any other questions? </span></b><br />
<br />
I hope once you've learned the basic technique, you can experiment and make your own signature pickling process!<br />
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This recipe and tangential information was heavily inspired by the <a href="http://youtu.be/SsvDSmMCKpA" target="_blank"><i>Good Eats</i> episode "Dill-icious"</a> and <a href="http://www.amazon.com/gp/product/B005GPM8M2/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005GPM8M2&linkCode=as2&tag=jbiblio-20" target="_blank"><i>Wild Fermentation</i> by Sandor Ellix Katz</a>. </div>
Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com4tag:blogger.com,1999:blog-5227972625321427309.post-50829632257262538492013-05-22T22:14:00.000+03:002013-07-21T19:56:23.969+03:00[More Than] 10 Ways to Use Preserved Lemons<div class="separator" style="clear: both; text-align: center;">
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I made preserved lemons after coming across <a href="http://youtu.be/UiLjhHROnw4" target="_blank">this video from DietEasily</a>. The whole series is excellent!<br />
<br />
I started selling some of the fermented foods I've been making (<a href="http://nonrecipe.blogspot.co.il/p/probiotic-foods-for-sale.html" target="_blank">see current selection HERE</a>). The pickles and Sauerkraut are flying off the shelf (ok, more like trickling of the half-shelf in my refrigerator.) But no one seems interested in these gorgeous organic preserved lemons I have! My friends want to know, "<b>What do you do with them?</b>" Well, I shall tell you!<br />
<br />
There are three basic ways to use the preserved lemon:<br />
<b>A. Whole</b> - Slice it, cut it in chunks, chop it, blend it. The whole thing is edible.<br />
<b>B. Just the rind</b> - When I want a more subtle sparkle where the lemon will be eaten raw, I use my thumb to scrape off the pulp and the pith. Then I usually slice the rind into thin slivers.<br />
<b>C. Juice</b> - The lemons are usually packed in lemon juice, which becomes salty and mildly fermented. To keep the lemons for as long as possible (without mold) they must stay submerged in this wonderful elixir or salt water. But there is usually some to spare.<br />
<br />
I encourage you to <b>use them raw</b> as much as possible, in order to preserve all the beneficial microorganisms. Preserved lemons can replace lemon juice and salt in a recipe.<br />
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<a href="http://3.bp.blogspot.com/-s6aRXUOiIoA/UJ9BZhqr2sI/AAAAAAAAK14/xHHaWI2TIr4/s320/DSC00409.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-s6aRXUOiIoA/UJ9BZhqr2sI/AAAAAAAAK14/xHHaWI2TIr4/s200/DSC00409.JPG" width="200" /></a></div>
<a href="http://4.bp.blogspot.com/_meIc0m9al0E/TL9ubo0OrkI/AAAAAAAAFK8/CUpDFVLS0QU/s320/DSC04505.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="153" src="http://4.bp.blogspot.com/_meIc0m9al0E/TL9ubo0OrkI/AAAAAAAAFK8/CUpDFVLS0QU/s200/DSC04505.JPG" width="200" /></a>Now, in no particular order, here are 10 ideas to inspire you to make and use preserved lemons.<br />
<br />
<b>1. </b>Chop them into <b>tuna or chicken salad</b>. The first time I accidentally tried preserved lemons was in a tuna sandwich at a cafe. It does not have to be a mayonnaise-based salad. Try using chopped stewed tomatoes, salsa, or <i>matbucha </i>instead of mayo, like in this <a href="http://nonrecipe.blogspot.co.il/2012/11/steamed-chicken-salad-low-fat.html" target="_blank">Southwest Chicken Salad</a>.<br />
<br />
<b>2.</b> Mix them in a <b>tabbouleh</b>-like salad made from bulgur, quinoa, or shredded cauliflower. I like to start with this recipe for <a href="http://nonrecipe.blogspot.co.il/2010/10/quinoa-tabouli.html" target="_blank">quinoa tabouli</a>.<br />
Use them in lentil or bean salad. I like little black lentils and cubed sweet potato, like <a href="http://www.israelikitchen.com/whats-cooking-for-shabbos-and-yom-tov/sweet-potato-and-lentil-salad/" target="_blank">this recipe from<i> Israeli Kitchen</i>.</a><br />
<br />
<b>3. </b>Make salad dressing with the juice or finely chopped or blended whole lemons. I'm picturing something with good olive oil, dijon mustard, dill, and parsley.<br />
<br />
<b>4. </b>Use lemons with the juice as the base of a <b>marinade </b>for meat, poultry, or fish.<br />
<br />
<b>5. Chicken (or vegetarian) tagin</b>e - My little kitchen is not equipped with an authentic<br />
tagine, but while writing this list, I made a tagine-inspired dish in my slow cooker. Just think Moroccan/North African.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm6.staticflickr.com/5053/5404442932_95d2e3ebe7_b.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://farm6.staticflickr.com/5053/5404442932_95d2e3ebe7_b.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chicken tagine by <a href="http://www.flickr.com/photos/avlxyz" target="_blank">Alpha</a></td></tr>
</tbody></table>
Mix pieces of boneless, skinless chicken thighs (or fish, beef, lamb, beans, or root vegetables) with <b>chopped onions</b> and <b>preserved lemons</b>, plus any of the following:<br />
<ul>
<a href="http://www.amazon.com/gp/product/B003S9WP4Y/ref=as_li_ss_il?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003S9WP4Y&linkCode=as2&tag=jbiblio-20" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://ws.assoc-amazon.com/widgets/q?_encoding=UTF8&ASIN=B003S9WP4Y&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=jbiblio-20" /></a>
<li>garlic</li>
<li>ginger</li>
<li>turmeric</li>
<li>cumin</li>
<li>coriander</li>
<li>parsley</li>
<li>cilantro</li>
<li>saffron</li>
<li>paprika</li>
<li>pepper</li>
<li>cayenne pepper</li>
<li>salt</li>
<li>olives</li>
<li>dried apricots</li>
<li>slivered almonds</li>
<li>tomatoes (canned work well, or tomato paste)</li>
<li>carrots, sweet potato, or pumpkin</li>
<li>chickpeas or other legumes. </li>
</ul>
<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jbiblio-20&l=as2&o=1&a=B003S9WP4Y" style="border: none !important; margin: 0px !important;" width="1" />
Simmer about 45 minutes or until everything is cooked.<br />
<a href="http://3.bp.blogspot.com/-oCfBd_2CAw4/TvYi32DdZeI/AAAAAAAAHec/mOIx6fH6Szg/s400/DSC08071.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="162" src="http://3.bp.blogspot.com/-oCfBd_2CAw4/TvYi32DdZeI/AAAAAAAAHec/mOIx6fH6Szg/s200/DSC08071.JPG" width="200" /></a><br />
<br />
<b>6. Roasted veggie salad</b> - Roast or grill bell peppers, cauliflower, garlic cloves, whole cherry tomatoes, onions, carrots, kohlrabi, or whatever you like, with a little olive oil. After it's cooked, mix it will fresh chopped parsley or other herbs, chopped preserved lemons, and whatever seasonings inspire you.<br />
<div>
<br /></div>
<div>
<b>7. Lemon Sorbet</b> - Blend lemon with coconut cream, sugar/honey/other sweetener. Either use an ice cream maker, or put the blender in the freezer and blend every couple hours.<br />
<br />
<b>8. Fettuccine Primavera</b> - Cook up your favorite pasta and seasonal veggies. Add chopped lemon at the end to preserve the probiotic qualities.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm5.staticflickr.com/4098/4796545921_faebd37125_z.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://farm5.staticflickr.com/4098/4796545921_faebd37125_z.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">grilled asperagus from <a href="http://www.flickr.com/photos/stijnnieuwendijk/" target="_blank">Stijn</a></td></tr>
</tbody></table>
<br />
<b>9. Moroccan Inspired Rice</b> - Saute onions in the bottom of your pot with whatever you have - garlic, mushrooms, cumin... Add boiling water, long-grain rice, and any other seasoning - saffron, turmeric, salt. Towards the end of cooking, add pistachios, slivered almonds, or pine nuts; dried raisins or cranberries; fresh parsley (basically whatever you have on hand); and chopped lemons.<br />
<br />
<b>10.</b> Use it as a fancy dressing for blanched or grilled <b>asparagus </b>or <b>broccoli</b>. Add toasted slivered almonds or pine nuts and sesame oil or good olive oil.<br />
<br />
<a href="http://4.bp.blogspot.com/-YtUESrNlAMA/UYqg3xvSObI/AAAAAAAAMRY/mi1oegnVYCI/s1600/DSC02499.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="219" src="http://4.bp.blogspot.com/-YtUESrNlAMA/UYqg3xvSObI/AAAAAAAAMRY/mi1oegnVYCI/s320/DSC02499.JPG" width="320" /></a><i>Oh, no, I can't stop!!</i><br />
<br />
<b>11. </b>Use in <b>avocado salad</b> and let it sit out for 5-8 hours to slightly ferment the avocado. To literally "liven" up your guacomole, tacos, sandwich, etc.<br />
<br />
<b>12. </b>Put them out when guests come over because they are just so pretty!</div>
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<div>
For preserved lemon instructions and other recipes, check out <i><a href="http://www.npr.org/2013/04/08/176577903/preserved-lemons-older-wiser-and-full-of-flavor" target="_blank">Preserved Lemons: Older, Wiser, and Full of Flavor</a></i>, by T. Susan Chang of NPR.<br />
<a href="http://2.bp.blogspot.com/-KnvrcP39SDI/UewSUnivMAI/AAAAAAAAMs8/RZUUYoz5dS4/s1600/DSC02768.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-KnvrcP39SDI/UewSUnivMAI/AAAAAAAAMs8/RZUUYoz5dS4/s200/DSC02768.JPG" width="195" /></a><br />
<b>UPDATE: </b>I've been using preserved lemon to make "<b>Live Tahini Dip</b>":<br />
pure tahini (sesame paste), water. good extra virgin olive oil, pickled garlic, fresh parsley, salt, preserved lemon, and additional lemon juice after tasting<br />
<br /></div>
<div>
<a href="http://3.bp.blogspot.com/-jwe-WBukUYY/UewSOFMWuLI/AAAAAAAAMs0/VZDx2pFZFyo/s1600/DSC02765.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-jwe-WBukUYY/UewSOFMWuLI/AAAAAAAAMs0/VZDx2pFZFyo/s320/DSC02765.JPG" width="320" /></a><iframe bordercolor="#000000" frameborder="0" height="320" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534699.2125;sz=320x320;ord=[timestamp]?;lid=41000613802463797;pid=26052-MARS;usg=AFHzDLv_XN7dy7P5YxhQB0DqSg_tX70utQ;adurl=http%253A%252F%252Fwww.chefscatalog.com%252Fproduct%252F26052-le-creuset-2-qt-moroccan-tagine.aspx%253Futm_source%253Dgoogle%2526utm_medium%253Dshopping%2526utm_content%253D26052-MARS%2526utm_campaign%253DLe%252520Creuset;pubid=593696;imgsrc=http%3A%2F%2Fwww.chefscatalog.com%2Fimg%2Fproducts%2F500x500%2F26052_MARS_500.jpg;width=320;height=320" vspace="0" width="320"></iframe><iframe bordercolor="#000000" frameborder="0" height="200" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693958.5016;sz=200x200;ord=[timestamp]?;lid=41000613802464054;pid=899609;usg=AFHzDLvSXzez3Ut3dYndw98cjENy2oLSMQ;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-899609%252F%253Fmr%253AtrackingCode%253DE3F6E051-3D76-E211-8D02-001517384908%2526mr%253AreferralID%253DNA;pubid=593696;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-899609%2Fgenerated%2FPRO-899609_Default_1_430x430.jpg;width=200;height=200" vspace="0" width="200"></iframe><iframe bordercolor="#000000" frameborder="0" height="600" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693958.3997;sz=300x600;ord=[timestamp]?;lid=41000613802464054;pid=811166;usg=AFHzDLss0Td2l8SHy6rymjnNxnfEjwF5YA;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-811166%252F%253Fmr%253AtrackingCode%253D9AF1E051-3D76-E211-8D02-001517384908%2526mr%253AreferralID%253DNA;pubid=593696;price=%2459.95;title=Meyer+Lemon+Patio+Tree;desc=Add+beauty+and+appeal+to+your+garden+with+a+fruiting+tree.+Meyer+lemons+are+the+most+popular+lemon+for+home+gardens+and+chefs.+Meyer+lemons+have+smooth+skin+and+are+juicy+and+sweet+with+a+light+acid+flavor.+Produces+beautiful%2C+fragrant+white+flower+bloo...;merc=Sur+La+Table;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-811166%2Fgenerated%2FPRO-811166_Default_1_430x430.jpg;width=250;height=250" vspace="0" width="300"></iframe></div>
Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-46180405390860461452013-05-17T08:35:00.002+03:002013-05-17T08:35:59.756+03:00Disappearing Kohlrabi<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rnp5lmh_VuI/UZW_5bo_wuI/AAAAAAAAMU4/7MgcpQDMl7M/s1600/DSC02520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-rnp5lmh_VuI/UZW_5bo_wuI/AAAAAAAAMU4/7MgcpQDMl7M/s320/DSC02520.JPG" width="320" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><br /></span></span>
<a href="http://2.bp.blogspot.com/-YLHZdko89_4/UKCZ8eCTpUI/AAAAAAAAK3c/byD7p48bHCw/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">This gets gobbled up so quickly it doesn't always make it to the table!</span></span><br />
<ul>
<a href="http://2.bp.blogspot.com/-YLHZdko89_4/UKCZ8eCTpUI/AAAAAAAAK3c/byD7p48bHCw/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-YLHZdko89_4/UKCZ8eCTpUI/AAAAAAAAK3c/byD7p48bHCw/s200/photo+%25282%2529.JPG" width="196" /></a>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">2-4 kohlrabi bulbs/heads/roots (what do you call them?)</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">Paprika (sweet, smoked, spicy, whatever you like... I used fresh gourd sweet and smoked)</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">Garlic powder</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">Sea salt</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">Olive oil</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">Dijon mustard</span></span></li>
</ul>
<ol>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">Peel kohlrabi, cube, and remove woody part around the point.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">Season generously with all the other ingredients.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">Spread in a single layer on a baking sheet.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-family: inherit;">Bake around 200 C/390 F until they start getting golden brown, about 20 minutes, then turn off oven and leave in until they are soft.</span></span></li>
</ol>
<div>
<span style="color: #222222;">You may also enjoy <a href="http://nonrecipe.blogspot.co.il/2012/11/Kohlrabi-apple-radish-salad.html" target="_blank">"Kohl Slaw" Kohlrabi Salad</a>.</span></div>
Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-71765369203748465692013-05-13T22:03:00.000+03:002013-05-17T11:01:30.841+03:00Probiotic Soda Recipes<span style="font-family: inherit;"><span style="background-color: white;"><b>Probiotic soda made from water kefir is an excellent way to stay hydrated and nourished all day!</b></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white;">If you missed my post <i><a href="http://nonrecipe.blogspot.co.il/2013/05/tibibos-water-kefir-soda-faq.html" target="_blank"><b>What is Water Kefir?</b></a></i> you probably want to check that out. Today I want to tell you how to make flavored soda from water kefir. In this post I will refer to the water kefir (a.k.a. tibicos) SCOBY as "grains." This term refers to the look of them, as in "grains of sand", they are in no way grains like wheat, barley, oats, rye, or spelt.</span></span><br />
<span style="font-family: inherit;"><br /></span>
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/v7OEe8Yg2hU" width="560"></iframe>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br style="background-color: white;" /><span style="background-color: white;">If you're starting from scratch, you will need to acquire water kefir grains. I ordered my grains from <a href="http://www.keysands.com/" target="_blank">Keysands</a>, which sells dehydrated and live grains. They have excellent, friendly customer service, so email them if you have questions. Follow their instructions to re-hydrate or revive your grains.</span><br style="background-color: white;" /><span style="background-color: white;">Now that you have a healthy batch of grains... <b>Lets get started!</b></span></span><br />
<span style="font-family: inherit;"><b></b></span><br />
<a name='more'></a><span style="font-family: inherit;"><span style="background-color: white;"><u style="font-weight: bold;">Ingredients</u></span></span><br />
<ul>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Around 1/4-1/2 cup of live water kefir grains</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">4 tablespoons sugar, preferably organic (not honey or any sugar substitute like agave or stevia)</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">4 cups high mineral, chlorine-free water</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Optional: a drizzle of blackstrap molasses, a pinch of baking soda, NATURAL salt, calcium carbonate, a piece of a </span><i style="font-family: inherit;">clean </i><span style="font-family: inherit;">egg shell, or other mineral supplement, in order to increase the mineral content of your water.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Juice or other flavoring of your choice (see suggestions below)</span></span></li>
</ul>
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white;"><b><u>Tools</u></b></span></span><br />
<ul>
<a href="http://1.bp.blogspot.com/-MNhu9ufonxk/UYt1CMo-nPI/AAAAAAAAMR0/A1HBKlNOh4M/s1600/DSC02187+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-MNhu9ufonxk/UYt1CMo-nPI/AAAAAAAAMR0/A1HBKlNOh4M/s320/DSC02187+%25281%2529.JPG" width="320" /></a>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">1 or 2 pitchers or large jars</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Plastic mesh strainer</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Glass bottles with tight fitting lids like milk/yogurt style bottles or grolsch-style flip top bottles. A jar will work, it'd just not as nice for serving.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Something non-metal to stir the sugar</span></span></li>
</ul>
<br />
<span style="font-family: inherit;"><b><u>Process</u></b></span><br />
<ol>
<li><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Dissolve sugar and any optional mineral supplement in water.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Add your kefir grains, cover with a cloth, and let sit for 20-40 hours.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Strain out the grains by pouring through the strainer from one vessel to another.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Distribute the liquid water kefir into bottles of your choice and add juice, etc.(see below).</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Cap tightly and leave at room temperature for 18-36 hours, depending on how much carbonation you desire. I like to use screw caps, because they allow me to monitor the pressure by pushing on the lid.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Refrigerate prior to drinking or pour over ice.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Refrigerate after desired fermentation/carbonation period to slow fermentation. Drink within two or three days. The soda is still safe fr longer, but at some point your kefir will reach the legal definition of "low alcohol", as opposed to the "dealcoholized" range which is more acceptable for the whole family.</span></span></li>
<li><span style="font-family: inherit;">During long storage, release pressure periodically to avoid a messy explosion.</span></li>
</ol>
<div>
<span style="font-family: inherit;"><span style="background-color: white;">I like to mix 1 part water kefir soda with 2-3 parts water and a large chunk of ice in a large water bottle and drink it all day.</span></span></div>
<a href="http://1.bp.blogspot.com/-riTGWt8qaOQ/UYt1Po0pEAI/AAAAAAAAMSE/nDAXYEqmwbs/s1600/DSC02505.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-riTGWt8qaOQ/UYt1Po0pEAI/AAAAAAAAMSE/nDAXYEqmwbs/s320/DSC02505.JPG" width="133" /></a><br />
<br style="background-color: white;" />
<span style="background-color: white; font-family: inherit;"><b>Some of our favorite water kefir soda combos:</b></span><br />
<ul>
<li><span style="font-family: inherit;"><b>Pomegranate-Gingerale</b>: 3-4 parts water kefir, 1 part pomegranate juice, sweetened us fine, several thin slices of fresh ginger, 20-30 hours bottled (<a href="http://youtu.be/v7OEe8Yg2hU" target="_blank">See video</a>)</span></li>
<li><span style="font-family: inherit;"><b>Peach soda</b>: 3 parts water kefir, 1 part peach "nectar" - 18-20 hours bottled</span></li>
<li><span style="font-family: inherit;"><b>Sparkling apple cider</b>: 3 parts water kefir, 1 part apple juice (preferably fresh squeezed, but from concentrate works fine), a stick of cinnamon- 24-40 hours bottled</span></li>
<li><span style="font-family: inherit;"><b>"Lemonana"</b> <b>mint lemonade</b>: (FYI I like it mild, you can add more lemon juice to your taste) In a 1 liter bottle, put 1 tablespoon of lemon juice, 1 teaspoon vanilla sugar (optional, add to taste), half a well-washed lemon, thinly sliced, whole sprigs of mint (maybe 5-7 clean sprigs), 6+ hours bottles, optional: strain through a fine mesh strainer if your mint is an </span>unappetizing<span style="font-family: inherit;"> mess.</span></li>
</ul>
<span style="background-color: white;"><b><span style="font-family: inherit;">Other </span>recommended<span style="font-family: inherit;"> flavor combinations:</span></b></span><br />
<br />
<ul>
<li><span style="background-color: white; font-family: inherit;">Pear, mango</span></li>
<li><span style="background-color: white; font-family: inherit;">Blueberry, pomegranate (recommended by Keysands, I haven't tried it)</span></li>
<li><span style="background-color: white; font-family: inherit;">Grape juice (like champagne)</span></li>
<li><span style="background-color: white; font-family: inherit;">Fresh squeezed orange and grapefruit juice (I didn't have any problems with the acidity, it got nice and bubbly.)</span></li>
<li><span style="background-color: white; font-family: inherit;">Carrot and apple</span></li>
<li><b style="font-family: inherit;">Creme Soda:</b><span style="font-family: inherit;"> just add vanilla extract or vanilla sugar, bottle until bubbly</span></li>
<li><b style="font-family: inherit;">Gingerale:</b><span style="font-family: inherit;"> I use fresh ginger and homemade vanilla sugar</span></li>
</ul>
<br />
<br />
<b><span style="font-size: large;">What flavors would you like to try?</span></b><br />
<br />Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com0tag:blogger.com,1999:blog-5227972625321427309.post-88596252212672974792013-05-09T13:29:00.003+03:002013-06-19T14:12:03.582+03:00What is Water Kefir?<a href="http://1.bp.blogspot.com/-riTGWt8qaOQ/UYt1Po0pEAI/AAAAAAAAMSE/nDAXYEqmwbs/s1600/DSC02505.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-riTGWt8qaOQ/UYt1Po0pEAI/AAAAAAAAMSE/nDAXYEqmwbs/s320/DSC02505.JPG" width="133" /></a><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><a href="http://nonrecipe.blogspot.co.il/2013/05/probiotic-water-kefir-soda-tibicos.html" target="_blank">For video and recipes - CLICK HERE.</a></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;">It is my great pleasure to introduce you to my new friend <b><span style="font-size: large;">Tibicos</span></b>, AKA Tibi, Sugar Kefir, Water Kefir, Japanese Water Chrystals, California Bees, Beer Seeds, and more. </span><span style="background-color: white; font-family: inherit;">In past posts I've written about <a href="http://nonrecipe.blogspot.co.il/2012/11/kefir-fermented-milk-yogurt.html" target="_blank">kefir</a>, usually a yogurt-like drink made from milk, and <a href="http://nonrecipe.blogspot.co.il/2012/11/kombucha.html" target="_blank">kombucha</a>, a fermented tea drink. Water kefir uses a similar process to make a unique fermented beverage full of probiotic goodness. <b>Dispite the name, water kefir is a different organism from dairy kefir.</b> </span><br />
<span style="background-color: white; font-family: inherit;"><br /></span>
<span style="background-color: white; font-family: inherit;"><b>What is Water Kefir Soda?</b></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">When sugar water is cultured with the water kefir SCOBY, the resulting liquid can be bottled with other flavors to become a slightly fizzy natural soda. It has tiny gentle bubbles like natural </span>champagne<span style="font-family: inherit;"> as </span>opposed<span style="font-family: inherit;"> to the big bubbles that are artificially pumped into </span>commercial<span style="font-family: inherit;"> soda pop.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<b>How does it taste and smell?</b><br />
I mix mine with juice, tea, ginger, vanilla sugar, or whatever else I want it to taste like. I would describe the taste as slightly sweet, earthy, and yeasty. The longer is ferments, the less sweet and more yeasty or sour it might taste. Eventually it will taste a little alcoholic or vinegary (though I've never had any <i>that </i>long.) <a href="http://kellythekitchenkop.com/2009/09/how-to-make-homemade-kefir-soda-pop-why-make-kefir-soda-pop-and-how-does-it-taste.html" target="_blank">Kelly </a>compares it to a mild wine cooler.<br />
<a name='more'></a><br />
Truth told, the smell can be a little off putting. I'm not sure if mine is getting better/healthier, or if I'm just getting used to it. I brought a sample to someone yesterday who told me if I want to sell the stuff (<a href="http://nonrecipe.blogspot.co.il/p/probiotic-foods-for-sale.html" target="_blank">see here for sales info</a>) then I have to do something about the smell.<br />
I drink it all day long straight for a little snack/dessert, or mixed with water.<br />
<br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;"><b>What IS the water kefir SCOBY?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MNhu9ufonxk/UYt1CMo-nPI/AAAAAAAAMR0/A1HBKlNOh4M/s1600/DSC02187+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-MNhu9ufonxk/UYt1CMo-nPI/AAAAAAAAMR0/A1HBKlNOh4M/s200/DSC02187+%25281%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my tibicos grains</td></tr>
</tbody></table>
</b></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">Despite the name, there is no <i>grain </i>in "water kefir grains." SCOBY is an acronym for a </span>symbiotic<span style="font-family: inherit;"> community of bacteria and yeast. Each Tibicos SCOBY has a unique complex community of <a href="http://www.keysands.com/water-kefir-strains/" target="_blank">over 40 beneficial bacteria and yeasts</a>, including L. acidophilus and the other 1-10 strains found in store bought probiotic </span>supplements<span style="font-family: inherit;">. It looks like gel crystals that sit in the bottom of the jar or pitcher with the sugar water solution, and bubble throughout the day. When I first </span>re-hydrated<span style="font-family: inherit;"> them I thought they smelled mildly like breast-fed baby poo. Maybe they are healthier now, but it doesn't bother me.</span></span><br />
<span style="background-color: white; font-family: inherit;"><br /></span>
<span style="background-color: white; font-family: inherit;"><b>Where do I get kefir grains?</b></span><br />
I ordered dehydrated kefir grains from <a href="http://www.keysands.com/" target="_blank">Keysands</a>, based in Minnesota. They were inexpensive, shipped quickly, work well, and the small company offers excellent, friendly customer support. (All shipping, domestic and International, is only $3.99!) If you live in the US and are ready to start making water kefir right away, buy the live grains. <a href="http://www.culturesforhealth.com/kefir" target="_blank">Cultures for Health</a> is also a good source of kefir grains and their blog is an excellent resource for articles and recipes.<br />
<br />
<b>How do I get <i>Kosher </i>Kefir Grains?</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-N3O3FxQQCwc/UYt1E8DEHCI/AAAAAAAAMR8/A5NIPRGoLDU/s1600/DSC02190+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-N3O3FxQQCwc/UYt1E8DEHCI/AAAAAAAAMR8/A5NIPRGoLDU/s320/DSC02190+%25281%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grains in solution with sugar, black-strap molasses, <br />
and calcium carbonate to promote growth.</td></tr>
</tbody></table>
From the research I did, most rabbis say that you can buy water kefir grains without kosher supervision and throw away the first batch of kefir. It's sort of like you are rinsing or purging them of anything that could be unkosher. They are a living organism that lives on kosher ingredients that, according to many authorities, don't need a heksher, so the kashrut concerns are minor. Dairy Kefir may be more of an issue, which is one reason I don't have any. If you keep Chalav Yosrael you need to wait for your grains to multiply several times, discarding previous generations.<br />
<br />
<b>Why do I like water kefir better than kombucha or the more common dairy kefir?</b><br />
<br />
<ul>
<li>It is non-dairy, which is good for people with dairy sensitivities, and makes it more versatile in a kosher kitchen.</li>
<li>It is caffeine free, making it a better choice for the whole family, or an after dinner beverage.</li>
<li>It is much faster than making kombucha, uses less ingredients, and takes less space.</li>
<li>It's an easy intro to fermented foods, because it may seem more 'normal' to people who are used to drinking soda or beer. I've had very positive reactions from most guests I've serve it to, and my kids love it.</li>
</ul>
<b>Is it alcoholic?</b><br />
Like all fermented food and drink, water kefir contains some alcohol. A normal 2-step fermentation leads to about 0.64% alcohol by volume <a href="http://kellythekitchenkop.com/2009/10/kefir-sodaan-alcoholic-beverage-real-food-wednesday.html" target="_blank">according to Kelly's experiment</a>. This makes is about the same as "dealcoholised beer" but not enough alcohol to be labeled "low-alcohol." I haven't asked any Mormons or Muslims, but all the "natural parenting" people I've communicated with have no problem giving their kids lots of kefir. I put my water kefir in the fridge on it's second or third day. This slows the fermentation, but doesn't stop it completely. After another day in the fridge I usually just keep it as an evening drink for myself. I'm a <i>real </i>light weight :-)<br />
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<b>How do I make it?</b><br />
<a href="http://youtu.be/v7OEe8Yg2hU" target="_blank">Click here</a> to see the video of my "kefir cycle" making yesterday's liquid into pomegranate-ginger soda, and starting a new batch. If you <a href="http://www.keysands.com/water-kefir/" target="_blank">buy dehydrated grains</a> you will also receive re-hydrating instructions.<br />
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<b><span style="font-size: large;">What else would you like to know? If you were thinking about buying some bottled tibicos soda, what would you want to know?</span></b>Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com13tag:blogger.com,1999:blog-5227972625321427309.post-48791454831411121952013-04-25T22:32:00.000+03:002013-04-25T22:35:27.975+03:00Too Easy Chocolate Chip Peach Cake<span style="background-color: white;"><span style="color: #222222; font-family: inherit;">I don't bake much. It just doesn't get my creative juices flowing quite like stringing together a healthy, balanced, and economical meal that most of my family might eat. But when I ask a friend if there's something I can do to help, I mean it. And if the response is that I should bring cake... Well by golly, I'll bake a cake! Here's the thing, my one go-to easy cake is the <a href="http://nonrecipe.blogspot.co.il/2012/06/very-easy-apple-sauce-cake.html" target="_blank">Apple Sauce Cake recipe</a> given to me by the same person to whose house I would be bringing the cake! </span></span><br />
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<a href="http://2.bp.blogspot.com/-1qtgSLr3T8o/UXmBfvPXqnI/AAAAAAAAMOs/qYJLOeqI-H8/s1600/DSC02409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="http://2.bp.blogspot.com/-1qtgSLr3T8o/UXmBfvPXqnI/AAAAAAAAMOs/qYJLOeqI-H8/s400/DSC02409.JPG" width="400" /></a></div>
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<span style="background-color: white;"><span style="color: #222222;">I felt something new was in order. Then I remembered, many moons ago, my friend Shoshana told me about this super easy cake she makes. I remember her saying something like, "You just mix the ingredients in the order listed, and it always comes out great." Thanks to the miracle of email search, I just typed in "shoshana cake" and there was the recipe, right before a couple conversations that include discussion of rice cakes!</span></span></span><br />
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<a href="http://1.bp.blogspot.com/-epvhmUqrnlE/UXmBozE55dI/AAAAAAAAMO0/B8l2Gkt2_qY/s1600/DSC02404.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="http://1.bp.blogspot.com/-epvhmUqrnlE/UXmBozE55dI/AAAAAAAAMO0/B8l2Gkt2_qY/s320/DSC02404.JPG" width="320" /></span></a><span style="font-family: inherit;"><span style="background-color: white;"><span style="color: #222222;"><br /></span></span>
</span><span style="background-color: white;"><span style="color: #222222;"><span style="font-family: inherit;">So here it is. The recipe so simple I remembered it over eight years later:</span></span></span><br />
<ul>
<li><span style="background-color: white; color: #4c1130; font-family: Courier New, Courier, monospace; font-size: 13px;">3 eggs</span></li>
<li><span style="background-color: white; color: #4c1130; font-family: Courier New, Courier, monospace; font-size: 13px;">1 3/4 cup sugar</span></li>
<li><span style="background-color: white; color: #4c1130; font-family: Courier New, Courier, monospace; font-size: 13px;">1 cup oil</span></li>
<li><span style="background-color: white; color: #4c1130; font-family: Courier New, Courier, monospace; font-size: 13px;">2 1/4 cups flour</span></li>
<li><span style="background-color: white; color: #4c1130; font-family: Courier New, Courier, monospace; font-size: 13px;">1 tsp. baking soda</span></li>
<li><span style="background-color: white; color: #4c1130; font-family: Courier New, Courier, monospace; font-size: 13px;">1 tsp. cinnamon</span></li>
<li><span style="background-color: white; color: #4c1130; font-family: Courier New, Courier, monospace; font-size: 13px;">Can of peaches</span></li>
<li><span style="background-color: white; color: #4c1130; font-family: Courier New, Courier, monospace; font-size: 13px;">1 cup chocolate chips</span></li>
</ul>
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<ol><a href="http://1.bp.blogspot.com/-PUBaAx6g8JI/UXmBNwpTtaI/AAAAAAAAMOk/PD9D1kgwFbU/s1600/DSC02402.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-PUBaAx6g8JI/UXmBNwpTtaI/AAAAAAAAMOk/PD9D1kgwFbU/s320/DSC02402.JPG" width="320" /></a><span style="background-color: white; font-size: 13px;"><span style="color: #4c1130; font-family: Courier New, Courier, monospace;">
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<li><span style="color: #4c1130; font-family: Courier New, Courier, monospace;">Combine wet ingredients, then flour and baking soda, and add cinnamon, peaches, and chocolate chips last.</span></li>
<li><span style="color: #4c1130; font-family: Courier New, Courier, monospace;">Bake in an un-greased 9 X 13 pan (I guess it has enough oil!) at 350 for about 45 minutes.</span></li>
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<span style="background-color: white; color: #222222;">If you enjoyed this recipe, please consider supporting the amazing work Shoshana and her colleagues do to physically and spiritually nourish Pittsburgh students, through <a href="http://chabadpgh.org/home/" target="_blank">Chabad House on Campus</a> activities.</span></span>Yosefahttp://www.blogger.com/profile/04941572772796701981noreply@blogger.com2