FRUIT SWIRL COFFEE CAKE

FRUIT SWIRL COFFEE CAKE

This is one of my favorite fast and easy and yet elegant cake recipes.  It falls into my category of ‘maximum taste for minimum fuss.” It also happens to be one of Raizel’s favorites. Since yesterday was my birthday, Raizel asked me to make this for my birthday cake.

The origin of this recipe has not been confirmed. One place said that it came from an old Gold Medal Cookbook. But I have also seen the recipe attributed to a vintage Monarch Flour recipe. I have been looking at vintage cookbooks available online and I have yet to find the original recipe. If anyone finds the original source for this recipe, please let me know. I love looking at old recipes!

Ingredients

1 1/2 cups sugar

1 cup oil

1 1/2 tsp. baking powder

1 tsp. vanilla

1 tsp. almond extract (I use vanilla extract only)

4 eggs — I used 5 medium eggs instead of 4 large eggs

3 cups flour (I use spelt)

1 can apricot, blueberry or cherry pie filling, 21 oz.

GLAZE

1 cup powdered sugar

1-2 tablespoons of milk (I use a plant-based milk to keep it parve)

Instructions:

 By hand: cream together oil, sugar, and vanilla. Add eggs until well blended. Stir in sifted together dry ingredients until blended.

 With a hand mixer: Follow the directions above.

With a food processor: Mix eggs, sugar, oil, and vanilla in food process for 1 minute. Add flour, and baking powder and pulse until just blended.

Pour 2/3 of the batter into a greased, sprayed or parchment lined pan. Spread pie filling over batter. Drop remaining batter by tablespoons over the pie filling. I am careful to always put in the corners to hold the cake together.

This can be made as cupcakes, although I usually don’t like the affect, or in any shaped pan you like. When making one large cake, I use a 9″x 13″ rectangular pan. Sometimes I divide the batter into smaller pans.

Bake in a preheated 350°F/180*C oven until done and when inserted toothpick comes out clean.

Instructions for glaze: Pour icing sugar in a bowl. Add the liquid 1 teaspoon at a time and stir until desired consistency.

Drizzle with glaze while slightly warm. I have done when it has cooled as well. It is not quite as smooth, but it still looks good.

This cake also freezes well.  

I divided the batter into 3 loaf pans. Here they are without glaze.

Here it the final outcome.

Ironically, everyone was so full from the BBQ, that no one had room for much dessert. If you try this, please let me know how it came out. 

Enjoy!

Love, 

Carol & family

What I made for dinner tonight: curried chickpeas, potatoes and peas

Curried Chickpeas, Potatoes and Peas

Tonight, for dinner I made something that that is a variation of the Aloo Matar Masala that I posted years ago. This time, I added cooked chickpeas, and used chili powder instead of garam masala. I am very pleased with the outcome, so I thought I would share it here.

My husband is pleased with the outcome too. He said: “Honey, you hit this out of the universe!”

It is always so nice when everyone is happy.

Ingredients:

1 onion, diced

1 chili pepper, diced (it made it a bit spicy, so you might want to use less or use red pepper flakes to taste)

3 – 4 potatoes, cubed

1 cup dried chickpeas that were cooked over night in the crockpot

1 cup green peas

1 teaspoon fresh minced ginger

1 can diced tomatoes

1 teaspoon cumin

1 teaspoon turmeric

1 tablespoon salt

1 tablespoon coriander

1/2 teaspoon chilli powder

1 -2 clove fresh garlic, crushed

Chopped coriander leaves for garnish

Water to cover, usually about 2 cups.

 Instructions:

Cook the chickpeas or used canned chickpeas. I find that recipes come out better when the beans are cooked first. It just takes a bit more planning. The chickpeas could also be cooked for 40 minutes to pressure in the pressure cooker. This time, I used a crockpot.

Sauté the onion, garlic, chili pepper, and ginger until slightly browned. Add the cumin, turmeric, coriander, and salt and sauté until fragrant. Add the tomatoes and adjust the seasoning. Simmer until well blended. Add the potatoes, chickpeas, and water.

Stove top: Bring to a boil and simmer until the potatoes are cooked. Add the peas. Adjust the seasonings again. Add the chili powder at the end. It really makes a difference. Before serving, add fresh chopped cilantro.

Pressure cooker: With a pressure cooker, bring to pressure for 5-7 minutes (depending on the size of the potatoes) and release the pressure using the quick release method. Add the peas. Simmer on the stove top and adjust the seasoning.

Alternative one pot only method with a pressure cooker: It occurred to me that it might be possible to make this with the pressure cooker, using only one pot. Sauté the onions, garlic, and ginger until slightly browned. Add the cumin, turmeric, coriander, and salt and sauté until fragrant. Add the tomatoes, chickpeas, and water. Bring to pressure for 35 minutes and then quickly release the pressure. Open the pot and add the potatoes. Bring to pressure for 5 minutes and then quickly release the pressure. Add the peas. Simmer on the stove top and adjust the seasonings. I think this could work. Lately, however, I find it easier to just cook the beans first and then proceed with the recipe.

Serve with rice and a salad for a complete meal.

Normally, I don’t like to repeat recipes on the blog. Cooking, however, is a reflection of life: small changes can have a big impact on the outcome. What is interesting to me is that just by adding chickpeas, and changing the spicing a tiny little bit, it really made a difference.

If you make the dish, please let me know and share how it came out in the comment section.

Enjoy!

Love,

Carol & family

Here are the pictures.

The most important thing is to sauté the onions, garlic and ginger. I added the chili pepper.

In the process, ready to cook.

Final outcome before adding the cilantro.

ZUCCHINI ONION AND CHEESE CASSEROLE

ZUCCHINI ONION AND CHEESE CASSEROLE

This recipe was inspired by Ronit Penzo    at Tasty Eats. She has a wonderful blog, and I encourage everyone to check out all of her not only tasty but beautiful recipes. My mother used to always say, “you eat with your eyes, not just with your stomach.” When you look at all of Ronit’s pictures, you will see that she is not only a chef, but a food artist.

Inspired by several of her recipes, I thought I would like to make one of them myself.

This is my rendition of Ronit’s Flourless Zucchini, Red Onion and Cheeses Bake. It is not flourless, and I did not use red onions either. In addition, I didn’t follow Ronit’s instructions to drain the zucchini, hence, I needed to add matza meal.

ZUCCHINI ONION AND CHEESE CASSEROLE

Ingredients

3 onions, chopped

3 cloves of garlic, minced or crushed

1 red chili pepper, minced

4 cups of zucchini, cubed

3 eggs, whisked

1/2 c matza meal

Optional methods to thicken: 1/2 c matza meal, potato starch, tapioca starch or flour OR 2 potatoes, mashed. If I would have followed Ronit’s instructions and drained the liquid as she recommended. I would not have needed to add the matza meal. I didn’t, so, this recipe is no longer flourless.

8 oz/500 gm white cheese, cottage cheese, quark, or sour cream

4 oz/100 gm grated hard cheese of your choice, mozzarella, cheddar, etc.

4 oz/100 gm feta cheese

2 Tbs finely grated Parmesan cheese

Oil for sautéing

1 T salt (to taste)

1 t pepper (to taste)

To taste: garlic powder, onion powder and oregano.

 Instructions

Heat oil in pan and sauté onions and the garlic. Add the zucchini. Sauté, until soft.

Add cheeses, eggs, thickener of your choice, salt and pepper, spices of your choice and mix well.

Bake at 350*F oven in greased or parchment line pan until done.

Here are the pictures:

This is just before putting in the oven.

This is just out of the oven.

The verdict: it came out great. The texture was great. It is similar to a crustless quiche. The various cheeses gave it a nice cheesy taste. Unfortunately, it is just not my family’s taste. So, while I had fun researching how to make a dairy casserole, I am not sure if I would make this again, unless I am expecting company.

I can’t waste all my research, so, while I was figuring out what to do, I developed this master recipe for what I call “No Name Dairy Casserole.” I wanted to share it with everyone.

No Name Dairy Casserole/Kugel

Ingredients

3 onions, chopped

3 cloves of garlic, minced or crushed

4 cups of vegetables: grated, cubed, or cut into circles

3-4 eggs, whisked

To thicken 1/2 c matza meal, potato starch, tapioca starch or flour OR 2 potatoes, mashed. If I would have followed Ronit’s instructions and drained the liquid as she recommended. I would not have needed to add the matza meal. I didn’t, so, this recipe is no longer flourless.

8 oz/500 gm white cheese, cottage cheese, quark, or sour cream

4 oz/100 gm grated hard cheese of your choice, mozzarella, cheddar, etc.

4 oz/100 gm feta cheese

2 Tbs finely grated Parmesan cheese
Please note: the total amount of cheese is about 2 ½ cups. It could be any variation, depending on what is available and your personal taste.

Oil for sautéing

1 T salt (to taste)

1 t pepper (to taste)

Optional: spices of your choice: garlic powder, onion powder, oregano, basil, etc.

Instructions

Heat oil in pan and sauté onions and the garlic. Add the vegetables of your choice. Sauté, and if you are using dense vegetable, cover, and steam until soft.

Add cheeses, eggs, thickener of your choice, salt and pepper, spices of your choice and mix well.

Bake at 350*F oven in greased or parchment line pan until done.

I also thought I would include here a vintage recipe for Cheese Kugel, which is sort of like what I posted here.

You can see that the recipes were less elaborate. And, no one starved, and no one complained. I marvel at how different things are today. Sometimes, I wish we lived in simpler times.

Please let me know if you try either of these recipes. Also, please go and visit Ronit’s blog. You will really enjoy it!

Love,

Carol & family

ADAPTABLE SHABBAT TORTE

ADAPTABLE SHABBAT TORTE

This recipe is a variation of the cranberry torte that I have already posted on the blog. It is a staple in our home. When Raizel got engaged, I made it for the vort. I have it down to a science, so it takes practically no time to put together.

This torte is endlessly adaptable. It is possible to use almost any type of fruit and vary the flours as well. As listed below, it is even possible to use frozen or canned fruit. Just add extra flour to the fruit to absorb the extra liquid. You can substitute almond, cornmeal, whole wheat, spelt, rice flour or gluten-free flour blends in any combination. It may change the texture, which could make it more interesting. Normally, when I want to switch things up, I only replace half the flour with something else, such as cornmeal or almond flour. However, I usually make it with spelt.

I am including how to adapt a recipe to make it kosher for Passover at the end of this post.

Ingredients:

1/2 cup oil

1 cup sugar (can drop to ¾ cup instead, depending on the sweetness of the fruit)

2 eggs

1 teaspoon vanilla

Optional: you can use other flavorings such almond, lemon, etc. depending on the fruit

1 cup flour

Optional: you can substitute almond, cornmeal, whole wheat, spelt, rice flour or gluten-free flour blends in any combination. It may change the texture, which could make it more interesting. I usually make it with spelt. See my post below for Passover adaptions.

Optional Variation: Chocolate cake: substitute 1/4 cup cocoa for 1/4 cup flour. This might go great with cherries.

1 teaspoon baking powder

1/8 teaspoon salt

Fruit options: 1-pint blueberries OR  12 plums OR 12 apricots, halved OR 3 to 4 apples, sliced OR 3 to 4 peaches, sliced OR a mixture of these fruits.

Frozen or canned fruit: Drain any liquid and sprinkle 1 tablespoon of flour to absorb the juices

Garnish: lemon juice (to taste)

Garnish: cinnamon (to taste)

Garnish: sugar (to taste)

Instructions:

Preheat oven to 350 F / 180 C. Spray a 9-inch springform (8-inch can also work) with non-stick cooking spray. I line the bottom of the pan with parchment paper that I cut to measure.

By hand: cream together oil and sugar and vanilla. Beat in eggs one at a time. Stir in sifted together dry ingredients until blended.

With a food processor: Mix egg, sugar, oil and vanilla in food process for 1 minute. Add flour, salt and baking powder and pulse until just blended.

Pour batter into greased or parchment lined pan. Cover the batter with fruit. Sprinkle top with lemon juice, cinnamon, and sugar according to taste.

Bake for 1 hour in preheated oven or until done and when inserted toothpick comes out clean.

Sometimes I find that it can take a long time to cook. If that happens, cover with tin foil so that the cake will not get too brown.

This also freezes well.

Here are the pictures:

I cut parchment paper to measure. I also greased the pan using a pastry brush. My new favorite technique.

Here it is all ready to bake.

Voila! Here is the final result.

Passover Adaption:

I often promise myself that I will try and adapt this recipe for Passover.  Here are the basic formulas.

When trying to adapt a recipe for Passover, one of the first things is to find a recipe that doesn’t have too much flour. Fortunately, this recipe is small enough that it meets this criterion.

Below are my lists of substitutions. There are fortunately several different options.

1 cup of flour = ½ cup matzah cake meal plus ¼ – 1/3 cup potato starch sifted together

1 cup of flour = substitute 5/8 cup matzo cake meal or potato starch, or a combination sifted together

1 cup of flour = 1/3 cup of matza meal + 1/3 cup of potato starch + 1/3 cup of almond flour.

I have used all three formulas. For this recipe, I am inclined to try ½ cup almond flour and ¼ cup potato starch. I think that cake meal would probably be better, but too many people avoid gluten, so I probably wouldn’t use it.

Coconut flour adaptions for Passover

1 cup of flour = ¼ cup coconut flour plus ¼ cup liquid plus 1 egg

Banana flour adaptions for Passover

1 cup of flour = 2/3 or ¾ cup banana flour

In general, banana flour is a bit dry, so I would only use it for half the flour and use something else for the other half.

Passover GF Adaption Formula: A friend on a cooking chat shared this with us.

1 cup almond flour

¾ cup potato starch

¼ cup tapioca

Plus, ½ teaspoon of xanthan gum per ½ cup of “flour.”

My problem with this recipe is that unless you are in the food industry, (she was), I have no idea where to get Kosher for Passover xanthan gum.

Passover GF Adaption Formula For 1 Cup of Flour:

Using this calculation, the ratios per 1 cup would be: ½ cup almond flour, 2 tablespoons tapioca, 6 tablespoons potato starch.

To keep it simple, my usual preference is to use half almond flour and half potato and tapioca starch in any combination, sifted together. I am not so particular as the women on my chat, many of whom are cookbook authors, or sisters of cookbook authors. So, they are a group of high-level foodies.

In conclusion, I think that any recipe that calls for only a small amount of flour could be converted to gluten free using the gluten free substitutions above.

If anyone does try the Passover “flour” substitutions, please let me know how they turn out! I am very curious.

Enjoy!

Love,

Carol & family

References:

I have been searching for the origin of this recipe. The first cookbook I found with this recipe is from The Complete American Jewish Cookbook by The Homemakers Research Institute (1952) The World Publishing Company, Clevland, USA.

I inherited a copy of this book from my mother-in-law. I consider this book to be a classic, and I refer to it all the time!

Online, I also found the recipe as a PDF document, that I am also posting here.

AdaptableShabbatTorteParve

Finally, just for fun, I found this very charming and uplifting message in one of the vintage cookbooks that I found. I like it so much, I am posting it here, even if it is slightly off topic. There can be a lot of homespun wisdom in a cookbook.

I hope everyone enjoys learning a little bit about this wonderful recipe.

Chickpea and Eggplant Casserole

Chickpea and Eggplant Casserole

This recipe is a variation of Vegan Moussaka, without the topping. It is not necessarily for the time challenged as there are several different steps involved. However, I like to have some variety to our vegan, plant-based meals.

Ingredients:

2 cans diced tomatoes

2 cans chickpeas, drained and rinsed, or 1 cup dried chickpeas, cooked and drained

2 eggplants, cubed

2 onions, diced

4 cloves garlic, minced

¼ cup oil

2 teaspoons oregano

1 teaspoon basil

1 teaspoon cumin

1/2 teaspoon turmeric

1 ½ teaspoons salt

1 teaspoon garlic powder

1 teaspoon dried onion

½ teaspoon pepper

 Instructions:

Roast eggplant brushed with oil, and salt in a 425*F oven. If you don’t want to roast the eggplant, you can sauté the eggplant in oil until browned. Set aside.

Sauté the onions in oil until soft. Add the spices and stir to combine. Add the canned diced tomatoes, chickpeas and the eggplant. Adjust the seasonings. I personally add turmeric last. I find that it smooths out the flavors and gives a nice color. Cover and simmer until done.

This can also be cooked in a crockpot or baked in an oven at 350*F.

OPTIONAL VARIATIONS

If you are feeling extra creative, this can be covered with a white sauce, mashed potatoes, or a tofu sauce and baked in the oven. I think that it makes the dish look much prettier, but it does add extra time. So, I only like to add the mashed potatoes when I have leftovers. I love the tofu topping, but, unfortunately, no one else does. To make it vegan, it might be possible to add nutritional yeast instead of the cheese, or even pinenuts, to add a little flavor.

White Sauce

Ingredients:

4 tablespoons butter

4 tablespoons flour

Optional: 1 garlic clove, crushed

Optional: 1 onion, diced

3 cups broth, liquid of your choice or milk (to give it a white color, it might be best to use at least 1/2 milk)

salt, pepper, garlic powder, onion powder and nutmeg to taste

Optional: ½ cup freshly grated parmesan cheese + more for garnish

Instructions:

Heat fat and flour in a saucepan. Add salt and other spices. Gradually add the liquid and cook until thickened. Use a whisk to prevent clumping. Add nutmeg if using at the end. Adjust seasonings. Pour over casserole and bake for 40 minutes.

Mashed Potatoes

 Ingredients:

2 1⁄2 lbs. baking potatoes, peeled, about 8, cook with salt, if desired

3 tablespoons olive oil, enough to sauté the onions and also add to the top before cooking

2 medium onions, chopped

1 tablespoon salt

1⁄2 teaspoon pepper

1⁄4 cup chicken broth or water, just enough to make the mashed potatoes smooth.

(optional: 2 large eggs, beaten, if the mixture is too loose)

Instructions

Boil potatoes. Drain very well, and mash until smooth. I cook them in my pressure cooker, 10 minutes to pressure.

Sauté onions in oil, until brown, but not burnt.

Mix the onions and remaining oil to the potatoes. Add salt and pepper to taste. Add water if necessary to get a smooth consistency. Spread the mashed potatoes over the casserole and bake in oven at 350° for one hour or until top is firm and light golden at edges.

Tofu Topping

Ingredients:

1 lb. medium tofu

2 eggs

½ cup grated parmesan cheese (to make it vegan, try nutritional yeast or even pine nuts)

1/8 teaspoon ground nutmeg and cinnamon

 Instructions

Puree tofu with immersion blender or in a food processor with eggs, spices and cheese. Spread over casserole and bake.

So, if anyone wants to make a real Bechamel Sauce, here is a recipe which you could also use.

Bechamel Sauce

Ingredients:

4 tablespoons butter
4 tablespoons flour
1/2 onion, minced
3 cups hot milk
Peppercorn
Thyme
Bay leaf
Salt
Grated nutmeg

Instructions

In the top of a double boiler, heat the butter until bubbly. Add the finely chopped onion and let cook over low heat for 3 or 4 minutes; stir in the flour and continue cooking a few minutes more, then begin adding the milk.

Pour the milk bit by bit and stir with a whisk while you do. The sauce will begin to thicken after a few minutes. Add a few peppercorns, 1 tsp. thyme, a large bay leaf, a little salt and nutmeg. Let it cook slowly for 10 to 15 minutes, then strain through a sieve.

Here are the pictures:

First step in the process

I roasted the eggplants separately.

I put everything in the pot, and I let it cook on top of the stove.

Please let me know if you try this recipe and how you liked it.

Enjoy!

Love,

Carol & family

Lemon Drop Cookies

Now that I am feeling inspired to post again, I was surprised to discover that this tried-and-true recipe had not already been posted.   

Over the past few years, during my blogging absence, I developed a set repertoire of standard baking recipes that I seem to make on a rotating basis. These cookies are included in the list. I thought it would be nice to post it here, for easier access. It is fast, easy, all natural, healthy, and kosher. Perfect for this blog!

This is a very simple cookie recipe that is easy to make. I use a hand mixer, but I have also made them by hand. Since I usually use spelt flour, I find that the cookies hold their shape if I chill the dough before baking. It is very important to add the lemon zest, as I use olive oil that tends to have a stronger taste. Since blogging, I have learned that seed oils are very unhealthy. Recently, I have discovered coconut oil. I have not tried baking yet with coconut oil, so I am not sure if it would work as well.

I always call these Lemon drop cookies. However, they are really more of a drop sugar cookie. And, probably any citrus zest such as lime or orange would also taste equally delicious.

I always decorate with coarse Demerara sugar, but regular sugar, or cinnamon sugar would also come out great. I hate to say it, but coloured sugar would also look beautiful. I just hate to use artificial dyes in anything.

Nothing beats homemade cookies. I hope everyone will enjoy this special treat.

LEMON DROP COOKIES

Ingredients

2 eggs
2/3 cup oil (I use olive oil)
2 teaspoons vanilla extract
1 teaspoon. lemon rind, grated or zested

Alternative option: use the zest of other citrus fruits such as orange or lime
3/4 cup sugar
2 cups flour (I use spelt flour)
2 teaspoon. baking powder
1/2 teaspoon salt

Course sugar for sprinkling on the cookies before baking

Extra oil for the glass

Instructions:

Preheat oven to 400°F. Beat eggs first and then stir in oil, vanilla, and zest. Add the sugar, stirring until well blended. Combine flour, baking powder, and salt in a medium mixing bowl Gradually blend in the flour mixture. I usually chill the dough so that it will hold its shape better since spelt flour has less gluten, so the cookies have a softer texture. Drop by teaspoonfuls about 2″ apart on parchment lined cookie sheet. (If you are not using parchment paper, the cookie sheet should be ungreased). I usually try to roll into balls to create a uniform shape. Flatten cookies with the bottom of a glass that has been lightly coated with oil and then dipped in sugar. Bake at 400° for 8 to 10 minutes or until lightly browned. Remove immediately from cookie sheets, and cool on wire racks. Store in airtight containers or freeze. I take them out as needed.

VARIATION: Decorate cookies with nuts or chocolate bits prior to baking. I bet even colored sprinkles would work as a special treat. I usually prefer to just use course sugar.

This is such an old recipe, that I found something very similar in a vintage cookbook online:

It makes me think that it could also be possible to use the same recipe with brown sugar with added nuts or dried fruit.

Here is another version from an old cookbook, that calls for adding nutmeg, rather than lemon zest. I bet this same recipe could work with other spices such as cardamon, cinnamon, ginger, and/or allspice.

 

If anyone tries out this recipe, and any of the possible variations, please share in the comments. I would love to hear how it turns out.

These cookies are very popular. 

Enjoy!

Love,

Carol & family

Italian Lentil Sauce

I haven’t written on my blog in a long time! But, even though I have not been posting publicly, I am still writing and connecting with other foodies. 

I have discovered the joys of a WhatsApp chat. Now I am part of several cooking and recipe exchange groups.

I feel like the women (mostly) on the chats are among the best cooks I have ever encountered. I have learned so much from them!

Now, when I want a recipe, I go to the chat, before even attempting to find it through an internet search.

Today, I shared that I recently made a delicious Italian lentil sauce. One of the women asked if I would post my recipe. I am feeling so inspired by the group, that I thought I would post it here for future reference.

I regret that since I wasn’t expecting to write it up, I forgot to take pictures.

I also have to confess, I am having trouble using the new fangled block design in WordPress. So please forgive any weird additions or subtractions. It feels like I need to learn how to blog all over again!

Lentil Pasta Sauce

Ingredients

1 onion chopped
1 pepper chopped
1 lb. lentils
1 14 oz. can diced tomatoes
1 6 oz. can tomato paste.
Optional: Wine, “a splash”
1 tablespoon salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon Italian spice blend
1 teaspoon garlic powder
½ teaspoon pepper
1/8 teaspoon red pepper flakes
2-3 cloves of garlic, crushed (adjust to your taste)
Water: I use 3 cups water to 1 cup lentils. 

Instructions

Sauté onions and peppers. Add lentils, diced tomatoes, tomato paste, wine (optional), salt, pepper, water and the rest of the spices. Cover and simmer until done. Usually, I add the crushed garlic near the end. Adjust seasonings and serve. 

Stove top: bring to boil, cover and then simmer until done. Add garlic and adjust seasoning. To get the right texture and consistency, it is important to add enough water to cook the lentils, but not too much that it will seem more like a soup. 

Pressure Cooker: 7 minutes to pressure and then release the pressure quickly by running cold water over the lid when done.

Crockpot: Cook on low until done. When using a crockpot, less water is required.

Serve with brown rice or pasta.

It is a real hit! My husband (almost) didn’t miss the meat. But, he actually thanked me for making it.

Enjoy!

Love,

Carol & family

 

I made a picture with the recipe so that I wouldn’t forget it.

Here is a picture of the final product. (I can’t figure out how to make a caption for the picture)

Thanksgiving Lunch on the Fly: Maple Syrup & Mustard Turkey Legs With Sweet Potatoes & Green Beans

Thanksgiving Lunch on the Fly: Maple Syrup and Mustard Turkey Legs with Sweet Potatoes and Green Beans

I am still cooking and still writing, but, for various reasons, unfortunately, not for this wonderful blog. I have missed the comradery of the blogging community!

It can be sometimes be challenging to balance working, my children’s special needs and the dietary guidelines of the Jewish faith. In an age of instant gratification, teaching my children to say “No” to delicious non-kosher food is not simple.

I want my daughters to enjoy our faith and feel committed to following our culture, even though they are unable to attend a yeshiva and they are in an environment with very few other Jews.

They are teenagers, and at the age where they want to feel that they belong to a group of friends or peers. It is hard to be different and not do or eat what everyone else is doing or eating.

Raizel was talking about the Thanksgiving school menu for weeks.  Her teachers were concerned that she might feel left out or deprived that she could not eat what all the other children were eating. They are so kind, that they bought a microwave that would only be for kosher food!

I made this wonderful crockpot turkey with sweet potatoes for the first time in years. It is fast, easy, all natural and delicious.

Paired with a super simple frozen green beans, Raizel was able to have a delicious thanksgiving lunch on the fly.

It occurred to me that this is a perfect simple menu for anyone!

Maple Syrup and Mustard Turkey Legs with Sweet Potatoes

 Ingredients

3 sweet potatoes, peeled and cut in cubes

3 turkey legs, skinned

1/2 cup maple syrup

1/3 cup prepared mustard, of your choice

½ teaspoon garlic powder, onion powder, paprika, ginger

¼ teaspoon pepper, to taste

1/8 teaspoon red pepper flakes

Salt to taste.

Optional: Thicken broth with 1 tablespoons of tapioca.

 Directions 

Put sweet potatoes in the bottom of the pot. Add the turkey legs on top. Mix together the maple syrup, mustard and spices and then pour over turkey.

Stove top: bring to boil and let simmer until done. Adjust seasonings to taste, if necessary.

Crockpot. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for to 3 to 3-1/2 hours.

In pressure cooker: 12 minutes to pressure and then use the quick release method by running cold water over the lid when done.

Easy Garlic Green Beans

 Ingredients

1 lbs. frozen green beans

3 cloves garlic, crushed

Salt and pepper to taste.

¼ cup water (approximately)

Optional: 1 tablespoon of olive oil or margarine.

 Directions 

Place frozen green beans in a skillet. Add 1/4 cup water. Cover the skillet, then steam the beans until tender. Add crushed garlic and season with salt and pepper to taste. For an extra rich flavor, add oil or margarine and mix well.

Since I was not originally planning on posting these recipes, unfortunately, I only have 2 pictures:

 

The final product. Delicious!

Simple and easy green beans. Add extra oil for a richer taste. Raizel added toasted sesame oil. Yum!

I am happy to say that it was a success! Both girls, and even my husband liked it very much.

 

Enjoy!

 

Happy Thanksgiving Everyone!

 

 

 

 

Coconut Flour Shortbread Cookies

For Purim, I made these Coconut Flour Shortbread Cookies with the leftover coconut flour from Passover.

These cookies are endlessly adaptable.

If you like citrus, they can be jazzed up with lemon, lime or orange zest.

If you want to make a fancy presentation, you could dip them in chocolate and add toasted coconut, nuts or sprinkles.

They can be made with almost “flour” — wheat, quinoa, banana, almond, or gluten free flour blend of your choice or starch such as tapioca or potato.

They are perfect for Passover or for anyone on a gluten free or nut free diet.

Coconut Flour Shortbread Cookies

Ingredients:

1 cup coconut flour

1 cup “flour” — wheat/quinoa/banana/almond/tapioca starch/potato starch, or gluten free blend of your choice

1 1/2 cups sugar.

Optional: If you it less sweet, you can use only 1 cup of sugar.

1 cup oil

4 eggs

1 teaspoon salt

1 teaspoon vanilla extract

Optional: 1 teaspoon almond extract

Optional: 2 teaspoons cinnamon

Optional: lemon, lime or orange zest

Instructions:

Food processor: mix oil, sugar, eggs, and vanilla extract.  Add the dry ingredients and process until it forms into a dough.

I usually try to mix the wet ingredients first and then add the dry ingredients to prevent over mixing.

Let the dough rest for a few minutes. Coconut flour is very absorbent.

Shape dough into balls with slightly wet hands to prevent sticking and create a smooth shape.

Place onto a parchment lined cookie sheet. I find that my cookies are less likely to burn with a double insulated cookie sheet.

Flatten dough with a fork using a crisscross pattern. To prevent dough from sticking to the fork, dip the fork into water. It really helps!

Bake in preheated 400*F oven for 8-12 minutes, and the bottoms are slightly browned.

Cool slightly while still on the cookie sheet and then let cool completely on wire racks.

Just before baking in the over. I used a silpat and double insulated baking sheets.

Final outcome.

Coconut flour is different than wheat flour. But, I am happy to say that most people really liked them. The proof is that I brought them to our Purim seuda (festive meal) and they were all eaten. I consider that to be a ringing endorsement.

Enjoy!

Onion Kugelettes

Onion Kugelettes

I am continuing to explore creative ways to use up leftover bread. This recipe is another adaption of my challah kugel. Somehow, once I start something, I keep pursuing it until I master the concept.

The beauty of this recipe is in its simplicity: it has minimal ingredients, and also very little sugar. Somehow, when it’s not too sweet, it feels healthier.

I really like my mother’s suggestion to bake them as cupcakes. Cupcakes cook more quickly, require less fuss when eating and improve portion control. Plus, with cupcake liners, it’s easier to clean up the pan afterwards as well. It’s a win-win for everyone.

This recipe is also very accomodating. Since I am time challenged, I find it helpful to prepare the kugel in the morning and then bake it once I get home from work in the evening.

Ingredients:

16 oz. challah

Variations:  I have not tried it yet, but, try substituting crushed matzah or rice instead of bread.

3 cups water

3 onions (or more) diced, about 2 cups

3 eggs

4 tablespoons oil

½ teaspoon salt, or to taste

1 teaspoon garlic powder, or to taste

½ – 1 teaspoon onion powder, or to taste

½ teaspoon pepper, or to taste

Optional: 1 teaspoon to 1 tablespoon sugar, to taste

Optional: 2 tablespoons of poppy seeds

Please note: The amount of spices depends on the bread. Since challah is relatively sweet, less sugar is required.

Instructions:

Preheat oven to 350* F.

Saute onions until caramelized. Crumble or break up challah (or matzah or rice) into small pieces into bowl.

Combine water and pour over challah. Mix until challah is soft, but not too mushy. Add remaining ingredients and mix well.

Pour into cupcake pans lined with cupcake holders. Bake for approximately 1 hour or until done.

Serve warm or at room temperature.

Sauteing the onions.

Adding the cubed bread.

This time I added poppy seeds.

mixing the bread, onions and water.

Ready to be put in the oven.

Fresh and hot right out of the oven!

 

Even though it has onions, and they are not very sweet, Yaffa and Raizel have been known to  eat them for breakfast too! Simple and good!

Enjoy!