Posts

Showing posts from 2013

Chewy Quinoa Bar Cookies (pareve, gluten free, Kosher for Passover)

Image
This recipe was inspired by a number of recipes I've recently seen that call for cooked quinoa as one of the ingredients. Most caution that the cookie in question is not gluten free. I realized that if I could work out a recipe that is gluten free it would also be kosher for Passover. Because it's gluten free it doesn't have the "matzah cake-meal" taste that some members of our family complain about. If you are allergic to tree nuts, this recipe is definitely not for you. The batter is very easy to make and requires no exotic baking equipment or hard to find ingredients. The batter is prepared in a large bowl and mixed by hand. It is heavy and sticky, so make sure to line the pan with parchment. This will allow you to remove the baked cookie bar and cut the bar into smaller cookie squares. Baking parchment can be purchased in most supermarkets and is available on line. I often purchase my baking parchment from  Plastic Container City , an on-line source f

Last Minute Vegetable Soup (Yellow version) - a no-recipe-recipe

Image
Onions, winter squash and just about anything else you have in the kitchen mixed with vegetable stock or water or bullion......an all purpose soup (or veggie stew).  So easy you can do this with your eyes closed. Full "recipe" on food52.com http://food52.com/recipes/25501-last-minute-vegetable-soup-yellow-orange-version

Lemon Blueberry Biscotti (Mandelbread)

Image
Lemon Blueberry Biscotti is a twice-baked cookie that has the tingle of lemon and the sweetness of blueberries.  Because the recipe uses dried blueberries you can enjoy this summertime taste in the dead of winter.  For more information on twice-baked cookies follow this link.  Fred is not a fan of the winter and so I thought that a lemon-blueberry something or other might make him momentarily forget that winter has arrived. This is an easy-to-bake one bowl recipe that can be mixed, baked and finished in about 2 hours (most of which is passive baking). Clean up is easy since there is no mixer and I suggest the use of parchment paper to line the pans. Baking parchment is available in the supermarket, although I've purchased pre-cut sheets at a better price from Plastic Container City  (a web-based source).   Choreography and Equipment:  Measure (measuring cups, spoons and small bowls) all of the ingredients  Mix ingredients in a large bowl with a large mixing spo

Mafrum : meat stuffed vegetables cooked in a spicy tomato sauce

Image
Mafrum is a fabulous stuffed vegetable dish originating in Libya.   We learned to prepare it from Shalom H., an Israeli friend whose family comes from Egypt. Watching Shalom cook is a treat - he has an innate talent for cooking - we slowed him down by asking him to actually measure and describe what he was doing as he cooked. We look forward to sitting in his new kitchen to continue learning from him..... Mafrum, I have recently learned from a colleague, has some similarities to a Puerto Rican/ Latin American dish called Rellenos de Papa  or Papas Rellenas (stuffed potatoes). Perhaps Mafrum, a North African/Middle Eastern dish has Spanish roots as well.  Maybe all roads making use of nightshade plants (potatoes, tomatoes, eggplant, peppers- sweet & hot) lead back to Christopher Columbus. From my limited research Libyans favor stuffing eggplant for their mafrum (eggplant is a nightshade plant originating in India), Israelis favor stuffing potatoes; Shalo

Rye-Onion Rolls

Image
Savory Rye-Onion Rolls With caraway seed topping  This dough, a combination of wheat and rye flour, is easy to work with. I find that adding a bit more oil to the bowl than usual during the first rising makes the dough easier to form into small rolls at the point of shaping. The final dough is firm, but not stiff. After the second rising the rolls will feel puffy.  These rolls are a modification of Potato-Onion Rye Rolls from King Arthur Flour. Choreography: This is a simple to make dough that requires 2 relatively short rising periods (one hour each). The rye and onion are subtle but definitely create a bread that lends itself to savory or salty food rather than something sweet (think: cheese or meat, not peanut butter & jelly).  The dough can be refrigerated during the first rising, which can break the process into 2 days if that suits your schedule better than three to four sustained hours. Equipment: I use my Kitchenaid stand mixer to mix and knead this dou