Friday, December 27, 2013
1/3 cup shallots, chopped
5 cloves garlic, chopped
1 thumb-size piece of fresh ginger, peeled, small dice
3/4 tsp dried ground tumeric (or fresh, if you can find it!)
1/2 tsp ground coriander
1 tsp ground cumin
3/4 inch piece of lemongrass stalk, small dice
1/2 to 3/4 tsp dried chili flakes (I used one small dried red chili)
1/8 tsp black pepper
1/8 tsp ground bay leaves or 2 kefir lime leaves (optional -- one can also place a bay leave in the curry itself when cooking)
1-2 tbsp ketchup
1 tbsp brown sugar
1-2 tbsp soy sauce
2-4 tbsp coconut milk
1 tsp kosher salt (or to taste)
Combine dry ingredients and mash. Add liquids sparingly and process until smooth. Use as a marinade or in recipes. Thai chicken curry recipe to follow.
Posted by kosherliz at 7:48 AM
Friday, December 6, 2013
We don't usually write messages like this, but we want to share a personal story with you, and ask you to help us.
Our close friend, a young mother of three children aged 3 and younger, is waiting at home for her husband, who has been in the hospital at Columbia Presbyterian since just before Rosh Hashanah. The youngest child, an infant, has essentially never been held by his father.
A strong, energetic young man, a man of business who has given back to this community generously, Ted (Raphael Avraham ben Edis Itka) fell ill almost exactly a year ago and has been in and out of consciousness since then. He has been unable to play with or hold his children. His condition continues to plateau and worsen even as everyone he and his family knows are praying for his refuah shleima.
Our friend, this morning, on the shortest Friday of the year, started by asking 20 friends if they would bring in Shabbos today ten minutes early, to either learn or spend time with their children in the zechus of Ted's refuah shleima. Her friends, in turn, wish for all the community to do this on behalf of this family that is so dear to us.
Any extra time that you can spend doing this today would be valued and appreciated. We hope that this will be a way for us to bargain with Hashem to bring Ted back to his wife and children, and to us.
If you can do any extra tehillim or learning this Shabbos, and are able to do it in the zechus of Raphael Avraham ben Edis Itka, it would be greatly, greatly appreciated. We pray that Hashem will hear this great cry and bring Ted back to us all.
Please forward or share if you can. Good Shabbos, and thank you,
Elizabeth and Alexander Kratz
Posted by kosherliz at 8:11 AM
Sunday, October 27, 2013
1 and 1/4 cup whole wheat pastry flour (or all purpose flour -- don't substitute regular whole wheat flour)
1 tbsp baking powder
1 cup whole milk
2 tbsp vegetable oil
1/2 tbsp vanilla extract
1 and 1/2 tbsp water
1 tbsp sugar
2 tbsp oat bran
light butter (salted)
Combine all ingredients and mix only until combined. Heat a non-stick pan or griddle with canola spray and a generous pat of light butter, to a medium-high heat. When the butter bubbles, drop 2 or 3 tbsp-sized dollops of batter and wait until the sided start to bubble, indicating readiness to flip. Cook briefly on the other side and remove from heat. They cook very quickly. Serve immediately with maple syrup, honey brown sugar and/or fruit.
Posted by kosherliz at 5:55 AM
Tuesday, July 23, 2013
1 and 1/2 boxes lasagne noodles (I use and recommend the lower carb Dreamfield's brand)
2 cups reduced fat or low fat cheese, shredded
For spinach filling:
2 cups frozen spinach, thawed or 4 cups fresh
2 cups ricotta cheese, part skim
2 tsp garlic powder
2 tsp kosher salt
1 tsp black pepper
2 tsp chili powder
2 tsp ground cumin
2 tsp dried oregano
1 cup cooked black beans, rinsed
1 cup whole kernel sweet corn
For Sauce layer:
1 large onion, diced
2 large cans (15.5 oz.) tomato sauce
2 large cans (15.5 oz.) diced tomatoes in juice
1 bottle salsa or enchilada sauce
2 tsp garlic powder
2 tsp onion powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp dried oregano
2 Tbsp chili powder
1/4 tsp cayenne pepper (optional)
salt and pepper to taste
Combine spinach ingredients and mix well. For sauce layer, carmelize the onion and then add the rest of the ingredients, and simmer for 15 minutes to one hour. Cook lasagne noodles to package directions.
Line two lasagne pans or baking dishes with parchment paper. Spoon sauce to the bottom of both pans and layer with noodles, followed by the spinach filling, then a thin layer of cheese. Cover with lasagne noodles, then sauce, then spinach, and repeat until lasagne is on top followed by sauce, then cheese.
Bake at 350 for one hour until bubbling. The casserole freezes well but takes a long time to thaw.
Posted by kosherliz at 7:00 PM
Sunday, July 7, 2013
Friday, April 26, 2013
1/2 cup margarine (I recommend Earth Balance vegan buttery sticks)
1/3 cup sugar
1/2 cup brown sugar
1 and 1/2 cups flour (I recommend Bob's Red Mill whole wheat pastry flour)
1 tsp baking powder
1 tsp salt
2 tsp vanilla extract
3 tbsp vegetable oil
1/3 cup quick oats
Up to 3 tbsp warm water
1 cup chocolate chips
In a mixer, cream margarine with sugars and vanilla extract. In another bowl, combine flour, baking soda and salt and mix well with a fork. Combine flour mixture with the sugar mixture and add the oil and oats. If the dough remains grainy or dry, add one tbsp warm water at a time with the mixer running, until the dough comes together. Add chocolate chips and mix briefly. Roll 1 tbsp balls of dough and place onto a parchment paper-covered cookie sheet. Press down lightly on the dough to flatten. Bake at 350 degrees for 8-12 minutes. For a chewy cookie, remove from the oven when the centers are still soft. This recipe should yield 24-28 cookies.
Posted by kosherliz at 8:52 AM
Thursday, February 21, 2013
My mom's recipe for hamantaschen, developed in California and then adapted by five daughters and daughters-in-law, is the best recipe any of us have ever used or eaten. It’s soft-baked, it’s incredible and best of all, it's impossible to mess up. This is one of those recipes that’s endlessly adaptable and utterly reliable. For example, some of us add a teaspoon of cinnamon for a spicy kick, and another replaces half the liquid with lemon juice for a subtly tart burst. We've added extra eggs by accident to no ill effect ,and made the cookies successfully in varying climates and elevations. To make this recipe even more legendary, my cousin Jennifer Gage reports that last year she was able to make the hamantaschen successfully and deliciously on top of a wood stove in the middle of a blackout/blizzard. No one who has ever used my mom's recipe has ever not passed it on to others, to our knowledge. We invite you to enjoy it and share it; My mom Ruth Book is famous for her hamantaschen, and now you will be too!
And don't just take my word for it! The recipe this year won the Jerusalem Post's hamantaschen recipe contest. The recipe was made by Zohar Friedman, the social media editor, with lemon zest and raspberry filling, and enjoyed in the Jpost's offices on Purim day 2013! Please note that no one in my family was remotely surprised by this win.
This recipe yields approximately 40 cookies.
4 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup unsalted margarine
1 1/2 cups sugar
4 teaspoons milk, rice milk or water
2 teaspoons vanilla
1 cup of your favorite filling
1. Preheat oven to 375 degrees F.
2. Cream together margarine and sugar, then add the eggs and vanilla.
3. In a separate bowl, mix flour, baking powder and salt.
4. Add dry ingredients to the egg mixture with the mixer on low, alternating with water or rice milk.
5. Chill the dough for 1 hour to overnight (this step can be skipped if you're in a rush, cold dough is just easier to handle), then roll out with flour sprinkled below and above the dough, to 1/4 inch thickness, and using a water glass or round cookie cutter, cut into 2-inch rounds.
6. Fill each round with 1 heaping teaspoon of your favorite filling, and draw up sides for triangle.
7. Seal edges with cold water.
8. Bake at 375 degrees F for 12-14 minutes. Reduce your oven temperature if the dough begins to burn on the bottom. It is very common that ovens run hot, especially if you are baking in batches and the oven has been on for multiple hours. I use an internal oven thermometer for this reason.
9. To keep hamantaschen soft, store in airtight containers.
Posted by kosherliz at 7:32 PM