Category Archives: Healthy Eats

Just Coconuts…dreaming of a Tropical Escape.

02 Thursday May 2013

Posted by in Dairy, dinner, Divorce Musings, General Rants & Thoughts, Healthy Eats, Salads, Sarah's Holiday Recipes, Shavout

≈ 2 Comments

my life is coco – NUTS!

there is really nothing I can say

it never ends.

when I think I have things under control

conquered the hurdles & obstacles…

another one pops up

I feel like I am the the hamster in that carnival game…

every time I finally pop up on my feet…

someone comes with a hammer…

& knocks me down.

I truly need to escape…run..hide – get away from the insanity

because I have no idea

how I am actually getting the strength to pop that hamster head up again.

that hammer has no mercy…won’t even give me a day of rest…

literally and I kid you not…

within the last 3 hours…

I have been bopped on the head

HARD

3x….

I am bruised…badly

hurting…praying it to end …

praying for a chance to just get as far away from the hammer that

is making it hard for me…

to keep on going…

but I have no choice…

pop up little hamster

pop up……

 

Salmon Coconut Balls with my “Tastebuds” Tropical Salad

I had so many plans for the blog for this pre-Shavout season. I had created so many new  recipes galore that I was and hopefully still can share with you.

I just don’t have the time or the energy  these days to post. Just another thing for me to deal with right now…LOL. But I appreciate all of you who have been following my drama ad have been so gracious in the emails and comments….every kind word sent my way adds to my power bar that gives me the strength to get up – So thank you from the bottom of my heart.

I created this recipe close to 2 years ago & the drama of tastebuds had already started (my excuse as to why I look like dreck in this video!) It is really easy and for those of you who remember my Tropical Salad from the cafe – the Coconut covered salmon balls – just make it all the more fantastic and delicious.

Check out the You tube video for step by step instructions – also let me know if you guys like seeing me cook – I am seriously thinking about starting my own You Tube Cooking & Home Channel!

Also if you live near or in Lakewood – I am cooking and selling many of your favorite Tastebuds & Dairy Gourmet dishes for Shavout – orders are coming in quick – so if you would like to get the price list please comment with your email address or email me at thepatchkeprincess@yahoo.com.

Salmon Coconut Encrusted Balls Recipe

Ingredients:

½ cup corn starch

2 tsp. kosher salt

½ tsp. cayenne pepper

1 cup coconut milk

1 ½ cups shredded unsweetened coconut

¾ cup panko crumb

1 can salmon

1 egg, beaten

Vegetable oil

Directions:

Preheat oven to 375

Mix the corn starch, salt and pepper in a plastic bad. Pour the coconut milk into a bowl. Combine the coconut, panko and a pinch of kosher salt in a paper plate.

Drain the salmon from the can and pour into a small mixing bowl. Add 1 egg and mix well. Using your hands take some salming and roll into a small ping pong ball size ball. Lay the salmon ball onto a parchment lined baking sheet until you are ready to start coating.

Toss the salmon ball in the corn starch mixture in the plastic bag. Remove  and then dip coated salmon in the coconut milk. Then finally dredge the salmon  in the panko mixture; and set on a parchment lined baking sheet. Repeat with remaining salmon pieces.

Bake in oven for 15-20 minutes until salmon balls are a light golden brown.

For Tropical Salad Romaine Salad

Ingredients:

1 cup Mandarin oranges

1 red pepper, diced

½ cup Crushed walnuts

1 Mango, diced

Directions:

Plate as desired

 

Tropical Dressing:

¼ cup Mayonnaise

¼ cup apricot preserves

2 tbsp.  duck sauce

Q tsp. garlic powder

1 heaping tsp. ginger powder

1 pinch cayenne pepper (optional)

Directions:

Mix all the ingredients for dressing in a bowl well serve over salad.

 

 

 


 

answer: SABABA…..(Israeli Thai Salmon Stir Fry)

15 Monday Apr 2013

Posted by in Dairy, dinner, Fish, General Rants & Thoughts, Healthy Eats, Israel, Sarah's Travels, Whats for Dinner Tonight?

≈ 3 Comments

Tags

, ,

 

IMG 7901

Sababa…

my new favorite word.

for some reason this is the first time after countless times being in Israel…

that I actually noticed this word being used….ALL THE TIME.

it is the Israelis’ answer for everything…

their version of Ce’ sara sera

or the less verbal …”shrug of the shoulder”

it can also be used

to appease someone who is getting worked up….

or to make a point….at the end of  your sentence.

It is literally the BEST word for every life situation.

it is my ultimate word…

the word that is right now taking me through my everyday life…

these days.

Because no matter the situation…

I just say

Sababa….

and the sun shines

& I am still smiling.

Sababa…

 

IMG 7802

What’s For Dinner Tonight? (Israeli Style “Thailandi” Salmon Stir Fry)

In honor of Yom Haatzmaout (Israeli Independence Day) & my current withdrawal from the country of my Heart & my Family…

I am making this delicious dish that you can find on almost every dairy Israeli cafe menu. 9 out of 10 times you will find me ordering it, because I know that no matter what it is always a sure-fire hit for my tastebuds. Talking about “tastebuds” I put this dish on my menu the first month I opened, and it is one of the most remembered dishes people stop me on the street about. I have made so many different variations of the dish,(fish, chicken, meat)  that it’s hard for me to actually write a recipe….because every way is truly delish.

Here is my latest version…Eat Up & Sababa!

If you want to see more recipes, & Photos of my Everyday Kosher Crazy Life in REAL TIME –  FOLLOW ME NOW PLEASE on Instagram, Twitter & Facebook - & Don’t Forget to Pin it on Pinterest!

 

Israeli “Thailandi” Salmon Stir Fry

Tip: You can use any type of noodle for this recipe (whole wheat, soba, udon, regular thin spaghetti) I love the healthier Udon noodles that you can find in the freezer section at your local grocer.

Ingredients:

2 tbsp. toasted sesame oil

2 1/2  cups cubed fresh salmon (about 2-3 6oz fillets)

2 cups, shredded cabbage

1 large red pepper, julienned

1small red onion, julienned

2 cups thin green beans

1 cup shredded carrots

2 tsp. garlic powder

1 tsp. ginger powder

1/2 cup sweet teriyaki

2 tbsp. peanut butter (optional)

salt & pepper to taste

1/2 cup chopped salted peanuts for garnish

1 package of thin spaghetti or udon noodles, cooked

Directions:

 In a larger heavy duty skillet, on a high-medium flame, heat 1 tbsp. of your sesame oil. When the oil is hot, add your fresh salmon and cook on all sides for about 2 minutes. Remove from pan and set aside.

In the same hot pan add the rest of the sesame oil, and the cabbage, peppers, and onions. Stir & cook uncovered for about 5-6 minutes, until they are fork tender.  Then add the green beans and carrots to the mix, stir and cook for about 3-4 minutes. 

Add the garlic powder, ginger powder, teriyaki, and peanut butter to the vegetables and mix well. Then add the salmon back to the pan and cover and cook for about 6 minutes.

Remove lid, add the noodles, mix well (add some more teriyaki if you like it more saucy) and serve on to a platter. Garnish with the chopped peanuts.

 

A Wonder…Passover Vegetable Gratin Lasagna (Pareve & Gluten Free)

11 Monday Mar 2013

Posted by in Gluten Free, Healthy Eats, Holiday Treats, Pesach/Passover, Sarah's Holiday Recipes

≈ 5 Comments

Tags

, ,

IMG 0439

A wonder

what a little thing like sunshine…

& a day of 50 degree weather

could do for your overall psyche!

I use to make friendly fun of my friends

who complained about Seasonal Disorder…

but I realized yesterday …

I total suffer from it as well.

Because after spending an entire day soaking up all that glorious vitamin D yesterday…

as I Pesach cleaned my car (2.5 hour job – no joke – how does it get dirtier than my entire house combined?!)

I felt like a different person…or more like the real me.

full of energy, chipper…..just happier & plain good.

nothing in my life had changed…just the daylight hour & the first warm day in a long time.

a wonder…this little thing called sun.

time to think seriously …about moving…

 

Talking about wonders….I spent the last few weeks testing Passover side dish recipes. I also had taken a trip to the new super-sized  WALMART in my area

recently and after 2 hours leisurely going up every aisle, I walked away with a $19.99 Farberware Mandoline & this idea for a recipe!

NewImage

I must tell all of you, that if you get one new kitchen gadget for your Pesach kitchen this year – I highly recommend a MANDOLIINE. With the amount of vegetables that we go through during Pesach, this tool makes life in the kitchen so much easier & quicker! AND I love that my slices are now uniformed and the exact thickness or thinness that I desire – keeps things looking so professional and appetizing.

My good friend Miriam Konigsberg had me over for Purim this year and besides her killer Pastrami, made a truly  delicious potato gratin that looked like the dairy cheese & cream filled ones that I love & use to make all the time in Tastebuds. I was so impressed that it was Non-Dairy, that I could not stop talking about it at the meal LOL.

After generously sharing with me her gratin filling recipe, (ok I might have harassed her endlessly for it) I kept Miriam’s recipe in mind when I was creating this gratin Passover version of that recipe.

Miriam’s original recipe called just for  2 layers of potatoes & was very liquidly when you cut in to it, perfect for her meal but I was looking to do something a little different with it. I wanted a gratin that was more hearty, something closer to a lasagna then a gratin , just with all vegetables.

What I was so impressed with, is the crust that formed on top of the gratin, it looked like cheese, and tasted crusty and creamy like a great cheese topping but just Pareve!

The secret WONDER ingredient in Miriam’s recipe was MAYONNAISE! – I could not believe it. For some reason it had never occurred to me to substitute mayonnaise to achieve this creamy – cheesy texture.

I really LOVE when I discover something new & amazing to play with in recipes!!

And I owe Miriam K a big thank you for this opening my eyes to this WONDER & helping create a new Passover MUST on my menu!

 

 

Passover Vegetable Gratin Lasagna 

Ingredients:

3 large potatoes, sliced into thin very thin rounds

1-2 large white onions, sliced into thin rounds

1large eggplant, sliced into very thin rounds

4 Large beef stake tomatoes, sliced into very thin rounds

for the spice mixture: (you will need about 2 tsp. of the following spices)

garlic powder, onion powder, kosher salt, black pepper, oregano & basil

1 cup mayonnaise

2 eggs

1/2 cup potato starch

2 cups water

2 Tbsp. oil

Directions:

  1. Pre-heat oven to 350F
  2. In a bowl, mix together all your spices for your spice mixture.
  3. Spray the bottom of a 9×13 baking dish. 
  4. Layer the bottom with your sliced potatoes, overlapping them as you place them down. 
  5. Sprinkle generously over the layered potatoes some of your spice mixture.
  6. Then layer the onions over the potatoes, and sprinkle spice mixture.
  7. Next layer the eggplant, and sprinkle the spice mixture.
  8. Then top with a last layer of sliced tomatoes, and sprinkle the spice mixture.
  9. Repeat steps 4-8, until you have an 8 layer vegetable gratin.
  10. Once you finish layering, whisk together well the mayonnaise, eggs, potato starch, water, and oil in a small bowl.
  11. Pour the entire mixture over the gratin, making sure to evenly portion it all around.
  12. Place in oven and bake for about 45-50 minutes, until the top is a golden brown and the vegetables are fork tender.
IMG 0412IMG 0413IMG 0415IMG 0418IMG 0420IMG 0437

I DID IT!!!…Awesome Passover Gluten Free Blueberry Muffins

08 Friday Mar 2013

Posted by in Friday Faves, Healthy Eats, Pesach/Passover, Sarah's Holiday Recipes

≈ 2 Comments

Tags

, ,

IMG 6862

I did it!

yup – after 5 frustrating tries I finally got it right.

I just made the most Awesome Passover GF Blueberry Muffins!

& I want to KVELL! :)

the one thing that I find I am really missing on Pesach is some type of muffin to eat with my morning coffee.

NOT an expert when it comes to Gluten Free baking, I specifically wanted to come up with a recipe

that was not a sponge cake recipe with a 100 eggs that have been whipped…

I really wanted something that was more on-point as far as flavor, texture and can

ultimately satisfy that craving and be a little healthier to boot.

having a different recipe in mind originally…

I went to the store looking for my ingredients.

when I went down the Kosher for Pesach aisle

I saw a box of Farina

instantly I had a flash of seeing a recipe for Farina Breakfast Muffins.

without the recipe, but willing to experiment, I bought the box.

The first 2 batches were awful…

I almost gave up on the spot…

thinking ugh it’s one week – I will survive without a morning muffin!

but I was already in the kitchen and the mess was made…

so what the heck..what’s another try?

and the 3rd batch was better…but not exactly..

with the last minute inspired switch from potato starch to tapioca starch

I had it! I did it! WOOHOO!

my tenacity paid off in a big way with this delicious recipe.

So much so, that I will be making these muffins YEAR ROUND.

 

IMG 6860

 

Awesome Pesach Breakfast Blueberry Muffins

yields 24 standard size muffins

tip: these can be made in advance and freeze beautifully. Take out one at a time as needed, and toast in the oven before serving.

IMG 6850

Ingredients:

6 ounces (1 bag) ground almonds

1 cup Tapioca Starch

1 cup Passover Farina

1 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 tbsp. cinnamon

1 1/4 cup non-dairy whip

4 large eggs

1 cup oil

3/4 cup sugar

1 pint Fresh Blueberries

Directions:

Pre-heat oven to 375F. Prepare your muffin tins with liners.

  • IMG 6852
  • In a large mixing bowl add the almonds, tapioca, farina, baking soda, baking powder, salt & cinnamon. Whisk them all together till combined.
  • IMG 6853
  • In separate bowl, mix together the whip, eggs, oil, & sugar. Whisk together till well combined.
  • Pour the wet ingredients into the dry ones, and whisk together till well combined and you achieve a thick smooth batter.
  • Fold in the fresh blueberries to the batter.
  • IMG 6855
  • Using an ice scream scooper, scoop batter into the muffin liners till the top.
  • Bake in oven for 25 minutes, rotating pan halfway through baking. Muffins are ready when tops are golden brown and there is no jiggle to the batter. 
  • Let cool in tin for about 10 minutes before removing to rack to cool completely

Looking for the Shortcut….NO Knead NO Rise Mustard Parsley Soda Bread

26 Tuesday Feb 2013

Posted by in Breads, General Rants & Thoughts, Healthy Eats, Meat, Purim, soup (meat), Whats for Dinner Tonight?

≈ 1 Comment

Tags

, ,

20130226-093629.jpg
I am constantly…
Looking for the shortcut
yup that’s me these days…
the shortcut to a fast & easy divorce (1 year & still NO get!)
the shortcut to master the juggle of single momdom
(who knew my wily 28 lb kid could TKO me every time we get in the ring?)
the shortcut to reestablishing myself solidly in a career that I never wanted (or thought) to leave in the first place…
the shortcut to …feeling at peace
with my everyday.
the wise say
“life is not about the shortcuts”
but the brave desperate …
the ones who have had to deal with the
unbending MIA irrational ex’s & their enabler family,
the ones who have to answer
the worlds greatest kid who has a million questions even at 3
the ones who are struggling & hustling the best they can in
the new financial adjustments & lifestyle
the ones who know what it means to start from scratch
life, business career & family……
we all would very gladly
use every shortcut we can find…
to make things even for a brief moment…
a little easier
a little simpler.
Looking for a shortcut…

20130226-093606.jpg

Talk about shortcuts… I have been looking to perfect a bread that I can make with out having to deal with the hassle of yeast, rising & kneading. The perfect bread recipe that I can make right along with my soup an hour before dinner. I have played around with many Irish Soda Bread recipes, most of whom are originally dairy, but this Purim I finally created the perfect recipe that I truly LOVE.

Now I know that Pesach is around the corner and a bread recipe is the last thing you all are looking for… But the way I see things is this, we have a few weeks to go, wouldn’t you much rather make a small batch of fresh bread that is guaranteed to be devoured right away, than buy a whole loaf that will just sit and get stale, till you finish it or throw it out?

You can make this recipe plain – with out the mustard & parsley, for a great tasting plain bread to serve.

But I warn you all, Irish Soda breads get stale over night, and are really only delicious for the first day & then pretty ok toasted the 2nd day, but the 3rd day it is not edible. So that is why this recipe makes one loaf or a few small rounds – to enjoy right away!

NO KNEAD NO RISE Mustard Parsley Soda Bread
Ingredients:
4 cups flour
4 tbsp. sugar
1 tsp. baking soda
1 1/2 tsp. kosher salt
4 tbsp. (1/2 stick) of Margarine that is very COLD & cut into small pieces -(or 4 tbsp coconut oil)
1 3/4 cups Tofutti Sour Cream (or you can use coconut cream – but your mixture will be very wet)
2 tsp. lemon juice
2 large eggs
1/2 cup Favorite Honey Mustard (I like the Bone Sucking Brand)
2 tbsp. dried parsley flakes

Directions:
Pre-heat oven to 375F. Prepare a baking tray with parchment paper.
In a mixer using the paddle attachment, mix together the flour, sugar, baking soda & salt. Then add the margarine to the bowl. On low speed mix until the margarine has fully incorporated into the flour.

Then in a measuring cup, add the sour cream, lemon juice, eggs, & mustard and mix well with a fork. Add the sour cream mixture to flour mixture and mix on medium speed till dough has formed. Add the parsley flakes and mix.

Dump the some what wettish mixture onto a well floured counter. Knead the dough just enough to shape into a round loaf. Or if you are making smaller rounds, cut portions and knead into desired small rounds.

With a knife cut an x lightly on top of the bread. Spray non-stick oil spray over the entire round bread and bake in oven for about 45 minutes or until bread has turned golden brown on top and when flipped over and banged on makes a hollow sound.

Serve immediately.

20130226-095845.jpg

20130226-095908.jpg

20130226-095926.jpg
this one is just with parsley and no mustard

the root of it….

07 Thursday Feb 2013

Posted by in Healthy Eats, Purim, Salads, side dish (pareve), VEGAN, Whats for Dinner Tonight?

≈ Leave a Comment

Tags

,

20130207-151405.jpg

it’s time to get to the root of it…
literally…
today I woke up
after a night of tossing & turning…
and realized…
for every two steps I feel like I am getting ahead…
the next day…
It feels like I am taking 3 steps back.
the question I should really ask myself…
what is it I want? What is it that would make me feel like things are going to be…
all right?
everyone says time…and a plan is all I need…
well…no
I need something more…
just not sure what
or where…or..
anything.
it’s time to get to the root of it…
anyone else ever feel like this?

Root Vegetables with Toasted Almonds & Raisins

Ina Garten of the Barefoot Contessa has one of the best root vegetables recipes I have ever made. This is not it. This is my version of a delicious root vegetable side dish that is super easy to make and goes with about any main dish you can think of. The truth is I make this to eat alone – I throw it on top of some greens, or some brown rice if I want it to be a meal onto itself.

WIth the added toasted almonds and raisins, I gave it a little Moroccan twist, and for me there is nothing more tasty than the crunch of the almonds with the soft spiced veggies. The occasional delighted surprise when you pop a raisin and it’s burst of added sweet flavor is just another reason why I make this recipe every chance I get.

Tip: (If you want to keep this totally dietetic – can use non-stick oil spray to coat your pan and vegetables

Ingredients:
3 tbsp. olive oil
1 large butternut squash, diced into cubes
1 large fennel bulb, diced
2 large parsnips, diced
1 medium onion, cut into 1/4 inch thick slices
1 large turnip, diced
1 tsp. cumin
2 tsp. basil
2 tsp. dried thyme
2 tsp. dried rosemary
2 tsp. garlic powder
1 tsp. ginger powder
1/2 cup slivered almonds
1/2 cup raisins
sea salt & pepper to taste

Directions:
Pre-heat oven to 400F
Prepare a large baking sheet with non stick spray, or coat the bottom with good olive oil.
In a large bowl, toss together everything well, but the almonds and raisins. Add slat & pepper to taste. Put into oven and bake for about 25-30 minutes until vegetables are soft enough to pierce through with a fork.

In a small skillet toast the almonds and raisins on medium low heat for 2-3 minutes. Stirring frequently.

Remove vegetables from oven, add additional salt & pepper if needed and serve with the almonds and raisins as a generous garnish.

20130207-163728.jpg

Fashion Healthy? Spring Challenge & Quinoa Burgers

15 Tuesday Jan 2013

Posted by in Dairy, dinner, Healthy Eats, Leftover Ideas, Sarah's Fashion w/ Food Style, VEGAN, Whats for Dinner Tonight?

≈ 1 Comment

Tags

, , , , ,

Source: vogue.ru via Sarah on Interest

Fashion Healthy?

Is there such a thing really…

with all the images of fashion coming our way these days

it’s an old story

who can ever live up …

now with social media

and the ever handy dandy iphone, ipad and instagram

from the crazy amount of new modest fashion blogs

to good old glossy mags & media

Images of what we should or should not wear…

celebs who were once a little plumper

now skinny winnies…

personal friends who are always talking about diets

what they can eat or cant eat…

it’s hard to listen too…when that piece of hershey’s milk chocolate

is what seems to me…the ONLY comforting savior between sanity & reality

combined with my crazy life

and my year of feeling slightly rejected…LOL!

I am feeling a little…. less than

or should I say…

MORE than.

I have been both very FAT & very SKINNY in my short life time.

and today…

I just am.

neither fat nor skinny

but I can honestly say…

I am not loving my body right now

I wish I was healthier…and YES fashion and what I can wear plays a big part of it

It is very sad & frustrating

walking into my closet

& not fitting into things that I love

that just 3 years (pre tunie) fit me beautifully..

But even more…

I feel bleh

most likely my life situation and this cold dark winter

plays a huge part of the 

blehs..

but still

time for a change.

It is hard to reconcile this 

I HATE the idea 

that I am just NOT happy with how I am now…

because when I was much heavier…

I would have been thrilled to be where I am today.

But the grass is always greener….

and for many years pre-tunie I knew how it felt

to NEVER have to 

feel the stress of what to wear

So…I am doing it in MODERATION

everything.

and I am changing attitude about foods I use to sneer at

no longer is it a HEALTHY RECIPE….

but a MOUTH -WATERING RECIPE…that happens to be HEALTHIER.

And as far as FASHION…

well, I am getting INSPIRED…

instead of 

DEspired (yes I made up the word – but you get what I mean).

letting these images fuel my desire to 

FEEL like these woman LOOK.

So SPRING FASHION…

I just might be able to pull you off!

>Here are some of my FAVORITE SPRING LOOKS  that I hope with a little change the next few months – I CAN ACTUALLY WEAR!!

Source: glamour.ru via Sarah on Pinterest

Source: style.com via Sarah on Pinterest

Source: fashforfashion.com via Sarah on Pinterest

Source: Uploaded by user via Sarah on Pinterest

NOW HERE IS HOW I AM GOING TO EAT MY WAY TO A HEALTHY FASHION in SPRING!
Qunioa Burgers

IMG_3356-001
Ingredients:
1 cup cooked quinoa
1/4 cup diced portable mushrooms
3/4 cup frozen spinach, defrosted
1/4 cup chopped fine pecans
2 eggs
1 tsp. garlic powder salt & fresh black pepper to taste
Directions:
Pre-heat oven to 375F. Prepare a cookie tray that is lined with parchment paper and spray with non-stick spray. In a medium bowl, mix together all the ingredients very well. IMG_3305-001  Using your hands, form patties with your quinoa mixture. IMG_3306  Lay the patties on your cookie sheet about 2 inches apart and bake in oven. IMG_3316-001  Bake for about 8 minutes and then flip over burger gently,using a spatula, and bake for an additional 6-7 minutes.  NewImage.png

Frakensoup! What’s for Dinner Tonight?

29 Monday Oct 2012

Posted by in Healthy Eats, soup (meat), Whats for Dinner Tonight?

≈ Leave a Comment

Tags

, , ,

20121029-123504.jpg

Frakenstorm Soup
thought I would make myself
one big batch
to take me through this weather…
had that extra kale
from last week
just calling my name
nothing says
stay in your pajamas & big fuzzy slippers
a whole day
eating chunky hearty
vegetable soup
filled with all kinds
of delicious yummy bits
like a hurricane
blowing outside your windows.
truth be told
I can get use to this…
no work,errands, or obligations…
eating and playing (coloring, painting and mommy ipad time woohoo) a whole day
who says there are no
silver linings in those rain clouds?
just one problem
I can foresee…
they might need to take me out of my house
with one of those special STORM bulldozers they have
because at the rate I am eating this soup and all the other goodies
I am baking and cooking
I will not fit
through my door!

Keep safe my friends
and enjoy your Frankenstorm time!

FrankenStorm Soup
I love to cook with music in my ears – and todays song of choice was my free download from itunes of Bridget Mendlers single Hurricane!

Of course this soup has got to have “franks” in it – and lucky enough I had some small weenies and some of Jack Gourmet’s Sweet & Spicy Sausage in the house to make every bit a fun meaty one. But feel free to add whatever beef or chicken you have hanging around for this soup.

Ingredients:
2 tsp. olive oil
3 sweet & spicy sausages, cut into bite size pieces
1 package mini hot dogs, cut into bite size pieces
1 large onion, diced
2 tsp. dried oregano
2 tsp. ground mustard
2 tsp. smoked paprika
2 tsp. garlic powder
1 tsp. onion powder
salt & black pepper to taste
1 cup baby carrots, diced
2 yellow zucchini, diced
3 large potatoes, diced
4 cups kale (or you can use 3 cups frozen spinach)
4 cups beef, chicken, turkey or vegetable broth
2 cups water
1 package, cooked wide egg noodles

Directions:
In a large soup pot, on medium high heat, sweat the onions in the olive oil for about 5-6 minutes. Then add the diced sausage and hot dogs. Mix well with the onions and let them cook for about 5-6 minutes more. Add all the spices and cook for another minute.
Now add the carrots, zucchini, potatoes, kale and mix well. Cover pot and let cook down for 4 minutes. Then add broth and water, cover and bring to a boil. (25 minutes)
Once the potatoes are soft to the fork, lower flame to medium low, uncover pot and let soup simmer for another 10 – 15 minutes.
Serve in hot in a large bowl with egg noodles.

OMG What’s Next? Pigs Flying?

26 Friday Oct 2012

Posted by in baked goods, Friday Faves, Healthy Eats, Israel

≈ 3 Comments

20121026-101700.jpg

yes it’s true
I have succumbed
I have …
traded white flour
for
whole wheat…(the horror!)
well mostly…
and mainly white whole wheat at that…
but whole wheat non-the-less.
I truly can not be-lieve -it.
I thought I would be the last die hard…
white flour all the way baby
but I have been turned …
first by the delicious whole-wheat recipes my mother and sister in law made this past holiday in Israel
and then
by one of my favorite 9 year olds
Danny L.
who from the bottom of his heart
is a true
health nut.
“did you know
it takes
120 days to digest
a Twinkie?”, he tells me.
“white flour, sugar, trans fat….all evil”, he continues.
this 9 year old
knows his stuff…
and he sticks with it.
and he is one very happy kid…(really)!
so…
I decided if this 9 year old
can do it…
well I can try…
in moderation of course (as all good things should be)
so I am making this delicious
oat challah my mother made
for Shabbat this week
bringing it with me to Danny’s house..
times are a changing folks…
I think I just saw a pig fly by. ;)

Oat Challah
This recipe is from one of my mother’s favorite bread books Bernard Clayton’s New Complete Book of Breads.
I was surprised how delicious it actually was, and I ended up having one almost every morning for breakfast, toasted with jam and coffee.

Ingredients:
1 cup oatmeal
2 tsp. salt
2 tbsp. shortening, room temp.
1 cup raisins
1 cup bran
3 cups boiling water
2 packages dry yeast
1/2 cup molasses
1 cup whole wheat flour
2 cups white whole wheat flour
3 cups all-purpose flour

Directions:
In a large mixing bowl combine the oatmeal, salt, shortening, raisins, and bran; pour the boiling water over this mixture with .
Set aside and to cool to lukewarm. Test the mixture with a thermometer (or finger) to make certain it is not above 130 degrees.
Add the yeast and the molasses.
Attach the dough hook to your mixer. With the machine running add both whole wheat flours. Gradually add more flour, until everything is fully mixed. Dough should be a rough mass that will ride the blade and clean the sides of the bowl.
Turn the dough from the work bowl onto a slightly floured surface. Press flat with palms. Knead the dough into a smooth ball.
Place dough into a greased bowl. Turn the dough once to film the entire ball.
Cover the bowl tightly with plastic wrap and let rise at room temperature until the dough has doubled in bulk (about an hour).
Punch down the dough after an hour, and then divide into 2 pieces or 12 small pieces.
Form your challahs – making two large ones or 12 small round ones.
Place each shaped challah into a prepared pan that has been lined with wax paper.
Cover each pan. Let dough rise again for another 45 minutes.
Then bake in oven at 350 F (oven must be preheated for at least 20 minutes before for best results). Bake until crusts have turned brown.

20121026-101822.jpg

20121026-102000.jpg

20121026-102022.jpg

20121026-102031.jpg

20121026-102037.jpg

20121026-102044.jpg