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

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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.

 

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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.

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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.

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  • In a large mixing bowl add the almonds, tapioca, farina, baking soda, baking powder, salt & cinnamon. Whisk them all together till combined.
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  • 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.
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  • 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

A Dish to Dream About….Fried & Steamed Passover Dumplings

07 Thursday Mar 2013

Posted by in Pesach/Passover, Sarah's Holiday Recipes, side dish (pareve), VEGAN, Whats for Dinner Tonight?

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I literally can taste food in my head…

and there have been many a night…

I actually dream in recipe.

I LOVE food – period.

it is way more than a romance….it is an obsession.

and so when the urge strikes…and it almost always does…

I cook up what was keeping me up the night before…and satisfy my cravings.

Now if only all my non-food dreams…

would so easily come TRUE  TO!

 

One of my readers had emailed me recently saying that her daughter was allergic to eggs and she is having a very hard time finding good side dishes that she could make that would be delicious and exciting for not only her daughter but her whole family.

I was feeling her pain as I read the email that night eating one of my favorite steamed chineese dumplings from a local takeout place. I filed the email away, thinking I would look up some recipes I have stored in my notebooks the next morning and see if anything might work for Pesach & her family.

That night I dreamed of this recipe. It took me a few days to actually get myself in the kitchen and try it, but tonight when I did, I was so excited about how it came out and can NOT wait to share it with all of you!

I used cabbage as the dumpling wrapper, thinking that it would hold the filling well under all the steam or frying and I was right! I bought green cabbage, but I think for the steamed dumpling recipe especially, purple cabbage would be a much better choice, beside the gorgeous color, it has more of a flavor depth.

I used basic vegetables that you will find in most chineese recipes, but added the fennel the last minute, because I love the taste and thought it would be a great addition. But feel free to leave out if you are not such a fan of the anise flavored vegetable.

For the fried dumplings, I took my favorite Pesach Chicken Nugget recipe’s batter, CUT THE EGGS, added a few spices,  and then dredged and fried.  In general I have come to realize I actually prefer the potato starch version of this batter recipe than the flour one. It is lighter and crisper and I think a tad bit tastier. On a whole I much prefer anything fried, but I gave the steamed option for all you dieters.

But at the end of the day, not only are these vegan, with no egg in site,  these Passover Dumplings are really so darn tooting delicious, perfect for a side dish or as a meal..

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Fried & Steamed Passover Dumplings

tip: these last in the fridge assembled raw for up 2 days. Fry or Steam 

Ingredients:

1 head of cabbage (green or purple), boiled whole in water for about 8-10 minutes until softened

for the filling:

2 red bell peppers

1 pint button mushrooms

10-12 baby carrots

1 head of fennel

1/2 red onion

1 tsp. garlic powder

1 tsp. onion powder

salt & pepper to taste

 

for the batter:

3/4 cup potato starch

2 tbsp. oil

3 tbsp. water + more if needed

1.5 tsp. garlic powder

1.5 tsp. onion powder

2 tbsp. dried parsley

salt & pepper

Directions:

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1. prep all your vegetables

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2. In a food processor, process all the vegetables with all the spices for 30 seconds.

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3. separate the cabbage and using one leaf at a time, place about 2-3 tbsp. of filling into the center of the leaf.

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4. then fold over top side of the cabbage to cover filling, and then bring in the sides to create a small tight as possible pouch

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5. if steaming, place your steamer into the center of your frying pan that is filled with hot water that is steaming, cover and cook for about 8 minutes.

IF FRYING:

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1. Whisk together all the batter ingredients until you have a thick pancake like batter. If needed add water 1 tbsp. at a time till you reach the desired loose consistency.

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2. Dredge the cabbage dumpling in the batter, coating it on all sides well with the batter.

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3. Heat up a frying pan with about 3 tbsp. of olive oil. When the oil is hot, fry the cabbage dumpling on all sides for about 1-2 minutes on each side, until crispy.

 

4. Serve the dumplings with a delicious dipping sauce.

Thai Dipping Sauce

I combined 1/4 cup of Almond Butter, with 1/4 cup of duck sauce (or you can use orange or apricot preserve) with 2 tsp. of soy sauce and whisked until smooth.

 

 

 

 

 

 

Passover the….Onion Balsamic Chuck Eye Roast

05 Tuesday Mar 2013

Posted by in Holiday Treats, Meat, Pesach/Passover, Sarah's Holiday Recipes

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Balsamic onion pot roast recipe kalynskitchen

Chefs, Home cooks, regular every day people seem to love Balsamic Vinegar

for many…

many years, I was simply NOT a fan.

the smell alone could bring me to my knees.

But, when I got serious about this cooking thing some 13 years ago…

I had to make friends with my vinegar

& I did…best friends.

So lesson folks…

never Pass-Over things quickly just because they might frighten or intimidate you…

face them head on…

because you might have missed out on something really great!

Talkng about GREAT…

this Onion Balsamic Chuck Eye Roast is mouthwatering good!

The use of balsamic vinegar mixed with the crushed tomatoes gives the meat this delicious

not too tangy sour taste that blends perfectly with the sweetness of the honey & onions

There are really just no words to describe it…

YOU MUST MAKE IT!!

It is another great recipe for Pesach – Easy, Simple & One Pot!

Mouth-Watering Onion Balsamic Pot Roast

Ingredients:

1 3-4 lb Chuck Eye Roast

2 tsp. onion powder

2 tsp. garlic powder

2 tsp. kosher salt

2 tsp. pepper

4 Large White Onions, sliced into large pieces

1/2 cup sweet white wine

1/2 cup Balsamic Vinegar

2 cups crushed tomatoes

1 cup water

1/4 cup honey

Directions:

Pre-heat oven to 300F. 

In a bowl, mix together all the spices. Using your hands rub the spice mixture all over your roast, entirely coating it.

In a large frying pan or in a dutch oven, heat up 2 tbsp. olive oil. Using tongs, sear your roast on all sides for about 1 minute on each side all over. Remove the roast from pan and set aside for a few minutes.

Deglaze your pan with the white wine, using a wooden spoon to scrape the bottom and mix all the leftover juices from the roast. Let the wine cook down for about 4-5 minutes and then remove from flame.

In another bowl, mix together the balsamic, crushed tomatoes, water, sugar and pour it into the wine pan and combine. 

Place your sliced onions into the bottom of your pan. Lay your roast on top of the onions. Pour the balsamic tomato mixture over the entire roast, making sure to coat it well. 

Cover the pan tightly with foil and cook in the oven for up to 4-5 hours, until tender to the fork.

To Freeze: Let the roast cool completely. You can then slice if desired and place into clean pan with the reserved juices or just freeze whole making sure it is tightly covered with saran wrap & foil.

To Reheat: Let defrost in fridge over night. Slice first, and then reheat in low temp oven for 45 minute to an hour covered. 

(since I lost all my pics I took this past weekend – this photo is from pinterest which linked to this website. It is a Similar recipe to one that I had created.)

So be it…The Ultimate Pesach Brisket

04 Monday Mar 2013

Posted by in Behind the Scenes with Sarah, Meat, Pesach/Passover

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So be it…

the best laid plans are meant to never work out it seems…

lost all my pictures that I took for the last 2 weeks

while I was testing my Pesach Recipes…

spent the last 4 hours trying to recover them – to no luck!

kinda sucks.

Oh well – the Blogging…must go on!

lesson learned…

ALWAYS download the pics the same day you take them!!!

my procrastination has FINALLY hit me in the head!

Anyways…

So you know how every food package that is for something you use to cook or bake with, comes with a BRAND recipe? Well, have you ever tried them?

I do!  One of the main reasons, is because that is what I do for a living! My main source of income these days, comes from recipe development for companies that are looking for great recipes using their products, that they can put on the back of their packages, web sites and countless other promotional materials.

I know how hard I work on developing those recipes and how good they really are.  So when I see a recipe on a box or bag, 9 out of 10 times I end up trying them if I can and of 7 out of 10 times I find that I have something useable – to put my own twist on.

There are also those very few times I find a real GEM of a recipe that becomes a staple in recipe box! Of course I ultimately put my own twist on those recipes & share them with you all!

This Ultimate Pesach Brisket came right off Lipton Onion Soup Mix package. I added a little sugar but other than that, this was a real winner and so perfect for Pesach.

Personally, I love to serve slow cooked roasts on Yom Tov. Not only are they full of unbelievable flavor, impressive looking when served, easy to prepare in advance, they also truly are more delicious when served the next day, rewarmed (the meat has more time to soak up all that yummy goodness in the sauce).

Pesach cooking and baking is stressful enough without having to make recipes that are complicated. This one is truly the ULTIMATE PESACH RECIPE!

 

EK0401 Brisket lg

 

pic from stock photography -closest thing that I found that looks like what I made.

 

The Ultimate Pesach Brisket

Ingredients:

1 3-4lb Brisket

1 Bottle of Ketchup

1 packet of Onion Soup Mix 

1/4 cup of packed brown dark sugar

1 1/2 cups of water

Directions:

In a bowl, mix together well,the ketchup, onion soup mix, brown sugar & water. 

Place your brisket in the aluminum tray or dutch oven, and pour the mixture over the entire brisket, turning it around and making sure both sides have been coated.

Place the pan in the fridge overnight or for a minimum of 3-4 hours. Then Pre-heat your oven to 275F. Cover your pan tightly with foil and place in oven. Cook for minimum of 6 -8 hours, turning the meat over once half way through.

To test doneness – take 2 forks and insert pulling apart in opposite directions. If the meat falls apart easily than it is finished. If it is tough and gives you resistance, then put back in oven for another 30-45 minutes.

To Freeze: Let meat rest for at least 20-30 minutes, then remove to cutting board reserving all the liquid.  Slice or pull apart according to preference, then put back into a clean plan. Take all the reserved liquid, and mix well, then pour over the sliced meat and the cover the pan very tightly with saran warp and then foil. Then place in freezer marked well, till needed.

To Reheat: Remove Pan from Freezer to Fridge the night before serving & let defrost in fridge overnight. Place in a low temperature oven for 45-1 hr to reheat, serve hot from oven right before serving.

 

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?

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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…

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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.

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this one is just with parsley and no mustard

The Purim Scrooge….& Savory Meat Hamantasch

21 Thursday Feb 2013

Posted by in Divorce Musings, General Rants & Thoughts, Holiday Treats, Purim, Sarah's Holiday Recipes

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Puri 2

I am the Purim Scrooge

this year….

emotionally & financially

it’s been a tough

few weeks…

every time I think I am finally getting a handle

on this massive adjustment in my life..

my engine blows…

and for a mere $900…I can finally drive away.

and what ever I have left

my money eating oil tank that heats up this rickety old house

is quickly gone with this freezing winter we are having.

I am the Purim Scrooge….

feeling Bah Hum bug thoughts!

But it’s not only about the money…

it’s about the pressure I feel

to live up to my past Purims…

What once was my favorite all-time holiday

has become this looming expensive day…that I just want to flee from.

not to mention the loneliness that comes

when your entire family is 100′s of miles away… having family fun without you.

no matter how much I adore my good friends who have been overwhelmingly unbelievable  to me

I can’t shake that  ”3rd  wheel” feeling…

or think about all that I don’t have anymore… & wishing for the time back…

Divorce is hard …and for me never harder

than on the holidays.

truthfully this year…I just want to go

Bah Hum bug to Purim!

But I can’t

I have a 3 year old

who is beyond excited for this fun holiday…

So I am putting on my happy face

or in this case my scrooge face (because if I look sorta sourish, people will just think I am playing my character!)

Purim3Purim6

(The full colored look – with & without the hat – I tested it out on my students one day last week)

& I am making my Shaloach Manot simple, cheap & easy…( & I will be downsizing my list to an extreme)

& they will be delicious and perfect for what they are suppose to be ( a contribution to Purim meal)

& I will go eat a fantastic meal by a friend who has been more than gracious to me over the last year

& I will drink & eat & enjoy every minute as much as I can…

because hopefully this year I will let that Purim spirit fight the little Haman sitting on my shoulder.

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Sweet & Savory Meat Hamantasch

 

I wrote this recipe a few weeks ago for a local newspaper.

Many years ago I came up with the sesame meat Hamantasch, that has become the staple appetizer, at my own Purim seudahs.

This year I decided to play with the recipe a little and instead of a tomato sauce I used a delicious blackberry jelly to mix with the the meat,

to achieve the most outrageous tasting “lechmagine” style meat Hamantasch!

Ingredients:

1 Package Sambusack Dough Circles, defrosted

1 egg, beaten 

Sesame seeds

For Filling:

1 small onion, diced small

2 tsp. olive oil

1 small red pepper, diced small

4-5 large button mushrooms, diced small

1 lb chopped meat

1 tsp. basil

1 tsp. oregano

1 tsp. fresh minced garlic

1 tsp. ground mustard

1 tsp. paprika

salt & pepper to taste

1 cup blackberry jelly or prune butter

Directions:

Pre heat oven to 400 F. Prepare a large baking tray with parchment paper.

In a skillet, saute  your onions in the olive oil for 6-8 minutes until soft. Add the peppers, mushrooms and all the spices and mix well. Then add the meat, and using the back of your wooden spoon, break the meat into small pea like size pieces as you mix it with the vegetables and spices. Cook on the stove for about 3-4 minutes until the meat is somewhat browned. (does not have to be fully cooked)  Set aside and let cool for a few minutes.

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Assemble your hamantasch: Lay your dough circle down and brush both sides lightly with the egg wash. Sprinkle top side with sesame seeds, and then flip over. Add a small tsp. size dollop of filling to the center of the non-sesame side. Then pinch the top side, and then pinch both ends forming a triangle.

 

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Place the hamantasch onto your prepared tray. Add a tsp. size dollop of your jelly into the center of your hamantasch. Repeat all the steps with the rest of the dough until your finish the package or the meat.

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birthday wishes…& strawberry shortcakes

13 Wednesday Feb 2013

Posted by in baked goods, Dairy, dessert, desserts (pareve), Holiday Treats, Party Time With Sarah, The Joys of Single Parenting

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my Tunie B made me pancakes for breakfast & served them on Chanukah plates! Best Birthday morn ever!

so yeah…
Happy Birthday to me!
I am the whopping age of….39 today!
the other day…
I was thinking out loud to myself (because as you get older talking..out loud.. to yourself ..is a normal thing!)
that wow…
my 30′s has been one doozy of a decade.
in the last 9 years I have…
opened a successful restaurant that was my dream job for 8+ years
closed a restaurant.
wrote not just one cookbook – but 2 quite successful kosher ones..and started work on my third!
forayed into the new scary crazy world of blogging with 2 websites…. & it’s a real labor of love!
developed & wrote 100′s of recipes, for companies, magazine & newspapers…
Got married to my dream man, bought my dream home,
had a baby ….
lost my dream home, got sorta …divorced…turns out the dream…was all just a fantasy….
made great new friends, lost some dear ones..
the last 9 years with all the crazy ups & downs
feel like I have lived a FULL LIFE TIME…and I am not yet 40!
and as I enter the last year of my 30′s
I have just one “little” Birthday Wish…
that as I prepare to enter the next decade of my life…
Hashem (G-d) Please let my
every decision, action, & effort I make this year….
be ones that are ALL
leading me FORWARD in the right direction!
so Happy Birthday to me….
looking forward to a great day…heck a great YEAR! :)

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Strawberry Shortcake Cupcakes
Most years for my birthday my mother would make this strawberry shortcake. It is the best one I have ever eaten & truly the simplest of recipes to make. In Tastebuds it was on the menu from day one & we used the sponge cake part of this recipe all the time for other delicious cakes & cupcakes.

This year I am making this recipe in cupcake form for me & my Tunie B. to enjoy!!

For the sponge cake:
7 eggs separated
¼ tsp. baking powder
¼ cup oil
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
¼ cup orange juice
1 cup flour
3/4cup sugar
For the strawberry cream topping:
1 container whipping cream
1 ½ cup fresh or frozen strawberries
Confectioners’ sugar

directions:
Preheat oven to 350 degrees.

Separate the eggs and place in individual mixing bowls. Using a mixer, beat the egg yolks with the sugar until mixture turns creamy and lemony colored. Continue beating on low speed and add the baking powder, oil, vanilla extract and grated lemon zest until combined. Add the orange juice, a little at a time, and then the flour. Beat on low speed until just combined.

Beat the egg whites on high speed until they form stiff peaks.

Tip: You will know that your eggs whites are stiff when you dip the whisk into the egg whites and slowly pull up; the egg whites will form a peak and stay that way.
Using a rubber spatula, gently fold the egg white batter into the egg yolk batter until just combined. DO NOT OVERMIX

Divide batter into mini cupcake holders evenly, continuing until batter is used up.

Bake 10-12 minutes or until knife comes out clean. Let cakes cool completely before frosting.
In a food processor or blender, add strawberries and confectioners’ sugar and blend. The amount of confectioners’ sugar you add depends on the sweetness of the strawberries you use. With a mixer, whip the cream until stiff. Add the strawberry mixture and mix until the cream turns a light pink. If the cream becomes too liquidy, add more confectioners’ sugar. The starch in the sugar helps absorb the liquid.
To prepare the cupcakes, using a pastry bag fitted with star tip or a knife, frost top and decorate with fresh strawberries.

Apple Pie Hamantasch…A Coconut Oil Recipe.

11 Monday Feb 2013

Posted by in Uncategorized

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Happy Rosh Codesh Adar!

yesterday I spent the whole day testing out Hamantasch recipes.

my kitchen looks like Blizzard Nemo landed a direct hit…center stove.

But…can I tell you a secret?

I really am NOT a fan of the Hamantasch… (the horror!)

I am not a lover of  the jelly (this ain’t no Chanukah jelly donut!)  and the the dough is always dry and grainy tasting.

So I decided…

time for the Sarah Purim Twist…

who says it has to be

a “traditional” Purim treat.

it’s really about the shape….right?

So….here is one of my new twist to this Purim delight

The Apple Pie Hamantasch!!

What I think will make not only a fantastic dessert to my Purim seudah

but makes a killer Shaloach Manot idea as well!!

I also am starting to really get into cooking and baking with the healthier coconut oil instead of margarine

but if you are not..

you can sub room temp margarine for the coconut oil.

Apple Pie Hamantasch

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Tip: I used coconut oil for the dough feel free to substitute margarine or butter that has been softened at room temperature if you prefer.

 

For the dough:

2 cups all purpose flour

1/2 cup sugar

3/4 cups melted coconut oil

1 tsp. vanilla extract

1 tsp. salt

ice cold water

 

For the filling:

2 large apples, diced small

3 tsp. sugar

2 tsp. cinnamon

2 tsp. grated lemon peel

3 tbsp. flour

 

Turbinado raw sugar for garnish

 

 

Directions:

Pre heat oven to 375 F. Prepare a large baking tray with parchment paper.

 

For the Dough:

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In a food processor add all your dough ingredients accept the water. Process until dough has just combined and is sticky enough to hold together. Use the water 1 tablespoon at a time to achieve the correct dough consistancy if needed.

 

Dump dough onto a well floured counter. Shape into a large ball. Cover with plastic wrap and stick into refrigerator for 15-20 minutes.

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For the filling:

Mix everything together in a bowl and set aside till ready to use.

 

 

 

To assemble:

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Roll out dough using a well floured rolling pin. Using a circle cookie cutter or the top of a glass cut out your circles.

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Using a pastry brush egg wash both sides of your dough.

Mix together 2 tbsp. sugar with 1 tbsp. cinnamon and sprinkle onto one side of a cut out circle. Flip over .

 

Add a dollop of your apple filling into the center of your circle. Pinch into Hamantasch shape, making sure the apples are as secure as possible. Add a generous sprinkle of the raw sugar to the top center of your hamantasch. Repeat with the rest of your filling & dough.

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 Place onto your prepared baking sheet and bake in the oven for 15-20 minutes or until your hamantasch is golden brown.

 

Serve warm or room temperature.

 

Garnish with confectionary sugar and a drizzle of caramel. If serving for dessert, this dish also goes very well with fresh whip or ice cream on the side.

 

 

Salted Caramel Mocha ….need I say more? (Snowed in Saturday Night Drink)

10 Sunday Feb 2013

Posted by in breakfast, Dairy, Sarah's Product & Places Reviews, Saturday Night Drinks

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This is my favorite way to drink a hot cocoa

there simply is nothing better.

Of course I stole the idea from starbucks

in the hey days of Tastebuds…

this was a best seller

and every saturday night…

I would make literally 100′s of them.

I miss those days behind the counter….

But tonight after a day of being snowed in

stuck inside playing endless rounds of “doll” & “kitchen”

as I tried to read a new book in-between eating my  ”chicken with eggs” & feeding my “baby”

all I crave is a quiet Saturday night

catching up on all the writing that I have pushed off last week…

curled up in front of my computer …

with a Huge cup of this Salted Carmel Mocha with extra extra whip!

The other day I found this at target….

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it is good – but not as good as my recipe LOL

Here is to a Productive Saturday Night!

Sarah

Salted Caramel Mocha

2-oz hot espresso
2 tbsp cocoa powder
2 tbsp sugar
2 tbsp caramel sauce
8-oz hot milk
additional caramel sauce and loads of fresh whip cream, for topping
coarse sea salt, for topping

In a large mug, whisk together espresso, cocoa powder, sugar and caramel sauce until all of the sugar has dissolved. Top with steamed milk.
Add heaping mound of whip cream to the top, drizzle with caramel sauce and add a big pinch of salt A as garnish..

*Note:  Or you can heat up some milk, place a little of your favorite chocolate at the bottom of your cup. drizzle some caramel and pour in the hot milk and hot espresso. Mix and combine the melting chocolate with the milk and espresso well.  Throw in a pinch of salt and top with whip cream, more caramel drizzle and salt – YUM!

the root of it….

07 Thursday Feb 2013

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

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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.

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