Shabbat Menu

We are expecting dear friends for Shabbat this week. They will come early and stay late (we hope!) They travel about an hour and half to get here. There are 10 kids between us and many littln's. So I like to make sure we have lots of food. We have even had meetings that go over night into the next day...so I like to be prepared.

If ever we have left overs from Shabbat it is especially welcome on Sunday because Sunday is usually a big work day for us. We hit major projects/chores, that are hard to do in the week with other duties...so it is especially nice to have food taken care of. We can focus greater on the work at hand without giving meals much thought. I often make more than I need on erev. This helps me be prepared for last minute invitations to fellowship with folks (and have food to offer) as well.

Erev Meal
Maple Grilled Salmon
Corn on the cob
Spelt Potato Rolls
Millet in a Skillet
Fresh Mango

Shabbat Breakfast
Homemade Granola w fresh Blueberries (and raw milk)

Snacks and Refreshments (homemade of course)
Seasoned Popcorn
Chilled Watermelon
Orange Cream Popsicles
Cherry Cream Popsicles
Peppermint Iced Tea (Infusion)
Ginger Iced Tea (Infusion)
Purified Water
Luzziane Lemon Balm Iced Tea

Shabbat Meal
Grilled Lemon Basil Chicken
Technicolor Carrot and Cabbage Salad
Spelt Potato Rolls
Seasoned Rice

Havdalah Meal (Amy is bringing food for this)
Lasagna
Cucumber, Tomato Feta Salad
Corn on the Cob

Shabbat Shalom,

Erev Prep and Shabbat Menu 7/17

It seems we are doing a little "extra" work this erev. We have been hit pretty bad with fleas. So it feels like we are "at war" with the little rascals. The dog has been getting herbal baths and combing and salves on her sore skin all week. She is wearing (a very cute) homemade herbal color and finds relief between treatments each day although its labor intensive. I also made her an herb bed to sleep on (by stuffing insecticidal herbs in her pillow and sewing it back up). We tried keeping her out of the kid's beds, but she would sneak up in the night (we have no doors our 2nd floor is still unfinished) ...now their beds are infected and they are getting bit up. So we have stripped their beds (which are bunk beds arranged together in a square in the middle of the room - so it is quite conducive to cross "infection"!). We have installed the stair gate (which good timing because Chazaq found the stair yesterday, he is crawling everywhere!) this will keep the dog downstairs. We have put Moshe the former house cat OUT and he has found his home outside in the day and on the porch at night, earning his keep (we hope), as a mouser for our pantry. All that to say this...I have made a natural flea powder and am dusting the beds which will sit all day with powder. We are washing linens and giving the bedroom and extra thorough cleaning. We then will vacuum the beds and remake the beds before sundown (i'm glad its not winter right now and we have the extra hours in the day!). Having said all that...here is my menu; I need to get back to work. :-)

Erev Shabbat
Baked Talapia
Rst New Red Potatoes
Salad
Pumpkin Pie

(The potatoes and pie were my daughter's request...I wouldn't normally put that in this menu, in this season...but I am humoring her.) No Challah tonight.

Shabbat Breakfast
Whole Grain Muffins
Sliced Mango
Cheese

Shabbat Main Meal
Slow Cooked Lemon Chicken
over Orange Rice

Havdalah
Crustless Quiche
Salad

It appears that we will stay home for Shabbat this week, unless we get a hankering to run up to a meeting we know about in Franklin or someone else gives us last minute invitation.

Shabbat Shalom Sistas!

Shabbat Menu

DH is a away (HIGHLY unusual) for a family reunion in VT. It was a very special gathering...but we all couldn't go.

Meal wise, I'm making this Shabbat ultra simple:

Erev:
WW Spaghetti w/ homemade sauce
WW Garlic Toast
Choc Chip cookie w/ a scoop of vanilla ice cream

Shabbat Breakfast:
Thermos 7 Grain Cereal

Shabbat Lunch:
Turkey Sandwiches

Snacks:
Cut Pineapple
Seasoned Popcorn (premade)
Crackers and cheese (I'm cheating with store bought)

Havdalah Meal:
Vegies over rice (make-ahead crock)

This will probably be the last "Momma's milk ONLY Shabbat" for the baby. He is ready to start table food. I plan to start him this week.

Shabbat Menu

I thought it would be fun to post our Shabbat Menu each week. Please feel free to post yours in the comments section! it might be my inspiration for next week! ;-)

Erev Dinner:
Burgers on the grill
Raw Pickles
Corn on the Cob
Blueberry Crisp (My favorite pie recipe below - doubled in a 9x13 with a crumb topping)
Sutter Home White Merlot

Shabbat Breakfast:
7 Grain Cereal w/ dried blueberries (made ahead in the thermos)

Shabbat Meal:
Premade Roast Chicken, Raw Pickles and Lemon Ginger Carrots (crock) and Fresh Ginger Tea

Havdalah Meal:
Picked through left over chicken, Watermelon and Popcorn

Shabbat Shalom

My Favorite Berry Pie

These recipes come from a book that is out of print, but if you can get a hold of it - it is a treasure. Rodale's Basic Natural Foods Cookbook. It is 800 pages of natural recipes. A wonderful resource! 'Tis the season for:

Berry Pie

• pastry for two pie crusts (suggestions below)
• 4C fresh berries (blackberries, raspeberries, blueberries, cherries, cranberries, elderberries, huckleberries, locan berries, juneberries, gooseberries, strawberries, or currents)
• 1/4 tapioca*
• 1/4C plus 1T honey**
• 2T butter, melted
• 1/2 tsp ground cinnamon or nutmeg (optional - but tasty!)

1. Preheat oven to 450F
2. Prepare crust of choice (suggestions below)
3. Roll out 1/2 of the pastry on a flat surface and line a 9" pie plate with the crust.
4. In a medium size bowl mixe berries, tapioca, honey, butter, and cinn. Pour mixture into dough. Roll out ramaining crust and place over filling. trim, seal, and crimp edges. Make several steam vents in the top of the crust. (or make laddice or crumb topping if preferred)
5. Bake for 15 minutes, then reduce heat to 350F and bake for 30 -45 minutes or more if needed. Cool to room tempature on a wire rack before serving.

*I grind large tapico balls (not instant) into a powder and use it that way.

**If making cherry, cranberry or goosberry pie add 3T more honey (equalling 1/2C total).

This is also very tasty if made without a crust and backed in a cassarol dish and used as a decadent ice cream topping!

If you have a favorite crust use it - here are some suggestions if you don't or you want to try something new.

SourCream Pie Crust (2 crusts)
2 1/2C WW pastry flour
1/2C cold butter
1/2 to 2/3C cold sour cream

Put flour in med sized bowl, and cut in cold butter (with a pastry knife or back of a fork or two butter knives.) When you are finished it will be an even mixture of course lumps.

Mix in sour cream a little bit at a time to bind the dough until it holds together. (amount may very)

Chill for 30 minutes or more.

When ready to fill the pie, devide dough in half and roll out to 1/4 inch thickness and line a buttered 9" pie plate. (Repeat and shape for top and vent or cut into lattice.)


Basic Rolled Pie Crust (2 crusts)
2 1/2C ww pastry flour
6T cold butter (1/4C + 2T)
4-6T oil
4-6T ice water

• Put flour into medium bowl; cut in cold butter with pastry cutter or 2 knives distribute evening.
• Add oil slowly as you continue to cut until the dough forms a unifrom course meal (crumbly).
• Slowly add icewater while mixing until the dough can be gathered into a ball. (Not crumbly, not wet)
• Place dough on a piece of floured wax paper. Flatten dough with your hand and sprinkle with flour. Cover with another pice of waxed paper and roll into a 12" circle, about 1/8 to 1/4" thick. Remove top sheet and invert onto a buttered 9" pie plate. Pat it place.

Fill pie and repeat rolling process for top crust. Crimp edges and cut vents or cutt into a lattice and bake as directed.

OR

Bake empty piecrusts for 12-15 minutes @ 425F cool and fill as other recipes may call for.

Rich Pie Crust (bottom only)
1/2C Ricotta Cheese or Cottage Cheese
1/3C Butter
1 1/4C WW Pastry Flour

In a medium bowl, combine all ingrediants together, tossing gently to form dough. Chill.
When ready to fill the pie, press crust into pie plate.

* You can double this and press shapes to drop on top, or do a crumb topping.

Cream of Brown Rice Cereal

This is one of our family favorites. The kids always ask for it. I got this from Sue Gregg's cookbook "Breakfasts".

This recipe makes 1 serving so you'll need to do the math to increase it according to your needs. We actually grind a whole gallon size container at a time and keep it on hand.

1. Take 3T of Brown rice and grind finely in heavy duty blender, coffee grinder or grain mill. (makes 1/4C)

2. Pour 3/4C of water into a sauce pan and bring to a boil.

3. Meanwhile, in another bowl whisk together 1/4C water, ground rice and 1/4tsp of salt. (This is the secret to the creaminess of the cereal!)

4. Gradually whisk this mixture into the boiling water.

(Make ahead option - but not required: Cover and let stand overnight for improved health benefits. Than the next morning....)

5. Return to a boil, cover and reduce heat to very low. Let simmer until done, about 10 minutes.

If you want goodies; add them at the time of serving. This cereal is SO creamy and delicious! (nothing like the white rice store bought versions!) It doesn't weigh you down, yet it sticks to your ribs until lunch. I have notices less clammoring for snacks mid morning when I serve this ...maybe its because they will often have big bowls or seconds. ;-) But its something great to keep in mind if you are going out in the morning or have a busy schedule that will not allow for snacking before lunch!

(dried fruit, or fresh fruit of choice, a little honey or syrup, extracts, etc.)

When I make this for Shabbat, I use the crock pot or the thermos cereal method.

**We do the same thing with ground red wheat. (We use the Vitamix to grind it to a course meal. Finer than cracked wheat, but not as fine as flour. Try it!) We LOVE it. We keep a container of that on hand too!

Thermos Cereal / Crockpot Cereal

I have been using a wonderful method of cooking whole grain cereal from Sue Gregg's cookbook "Breakfasts". It is quick, easy, tasty and ideal for Shabbat mornings. (any morning really- but especially Shabbat mornings because it is pre-made) I will also add this to my bag of tricks for camping...because it is often a pain to light a morning fire for breakfast...you just make this at night when you have the fire going and when you get up breakfast is ready and you can start your day with fishing or hiking before it gets too hot.

REAL CEREAL is cooking REAL whole grains. The box stuff is a counterfeit - don't be fooled. Doing it the whole food way is easy and delicious. It is also the most nutritiously dense (greater food value) and the most economical (in bulk "organic" becomes affordable cheaper than buy the box stuff! And you can use it for bread and savory dishes for other meal times!) I can't say that say that my children's lips have never touched the box stuff...but with diligence hence forth...maybe they will forget they have. :-) Its just a matter of changing a couple habits and you will make a big difference in the quality of food your family is eating. (And in the mean time, they develop a taste for REAL food which will be habits they carry into their families.)

You'll need a wide mouth thermos (for convenience). I use a 1/2 gallon or gallon thermos similar to the one pictured above. Depending on how soon ahead I start it, or weather I preheat the thermos well or not determins whether my scereal is cool,warm or hot. The cool cereal is actually quite nice for summer time and its doesn't heat up the house. Either way it is always cooked. I do this for whole, cracked or ground grains. We like barley and spelt, and intend to try other grains as well.

OK Lets get started:

Strawberry Granola

I think this might be my favorite granola! Elijah and I created it last week when we were making our weekly batch of cereal. I wanted something different from the apple, cinnamon raisin variation we had been eating for the last couple of weeks. Boy was I pleased with this!! I store it in a big plastic 3.4 liter plastic container or a gallon jar. It makes about 20 servings or so. I think coconut oil is the magic ingrediant. Enjoy.

Strawberry Granola
10C Oats
1 1/2C Raw Honey (We like Alfalfa.)
1C Raw Sunflower Seeds (hulled)
3C Dried Strawberries, diced into small pieces (you can sub other dried fruit, like dr. blueberries, pinapple apricots, etc.)
1C Coconut Oil (plus some for the cookie sheet)
3C Dried Strawberries, diced

Mix all ingrediants, except fruit, together until evenly encorperated. This may take a lot of mashing with the back of your spoon if your honey and oil are cold...but it's worth it!

Spread evening in a single layer on a greased cookie sheet.

Bake at 350 until golden (about 20 minutes or so). Let cool mixed in diced fruit and store in air tight container in the cupboard. ENJOY!

If you try it - put your comments on the blog!

Maple Almond Kisses

This is a tasty cookie, which is easy to make and has only four ingrediants. They are a unique cookie which are fun to serve others. It is a light and sophisticated cookie; lovely to serve with tea or ice cream and easy to pack up for "taking".

Maple Almond Kisses
2 Egg Whites
1/3C Pure Maple Syrup (we like Grade B)
1/2 tsp Vanilla Extract
1/2C Finely Chopped Almonds

• Preheat oven to 275F. Line a cookie sheet with parchement paper.
• In a large beat egg whites until soft peaks form. (Do this with a beater on HIGH or a whisk and lots of fast strokes.)
• Gradually, add syrup while beating on high (if doing this manually, you will need a helper while you hold the bowl and beat) until stiff (but not dry).
• Gently fold in vanilla and almonds.
• Dollop spoons full onto prepared cookie sheets with a little tip at the top (like a "Hershey's Kiss shape) and bake for 45 minutes.
• Reduce heat to 250F and bake 10 minutes more.

Let cool and remove from paper with a thin spatula. Makes about 2 dozen.

The texture on these vary slightly based on your the size of your dollops. Some may be crispy outside and chewing inside (like a chewey toasted marshmellow- kinda) While some may be sticky and elastic like soft taffy. Both are very tasty and get posative reviews. The cookies get to a like toasted color. I am anxious to try other flavors in place of the maple. I would love to hear your reveiws of this (or any) recipe, if you try it!

Fluffy Puree Chip Cookies

These have become a family favorite from the first time we made them. They are a delicious and very versatile cookie! Unique and fun to share with others (make copies of the recipe, you'll need them!) Makes a large batch (number varies on size of cookies and wether you add oats or not). Enjoy!

Fluffy Puree Chip Cookies
2C (or 1-15oz can) of Pumpkin Puree (or squash, or yam, or carrot, or banana)
4 Eggs
1/2C Melted Butter
1/2 C Honey (or agave or barley malt) (lessoned from 1C)
1tsp Vanilla
3 1/2C Wheat Flour
2 tsp Baking Powder
2 tsp Baking Soda
1 1/2tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Clove
2C Chocolate Chips
1-2C Oats (optional - oats make the cookies crispier, without them they are a delightful cake-like texture)

1. Mix wet ingrediants together.
2. Add remaining dry ingrediants, except for chips and oats, and mix.
3. Fold in chips and oats.
4. Drop on oiled cookie sheet, leaving 2-3" in between cookies (they spread).
5. Bake @ 325 degrees for 20-25 minutes (depending on size).

*mini chips are very nice in these cookies.

Quick Savory Onion Bread

This is a deliciously flavorful yeast free bread that my girlfriend ( http://www.heathermeyersphotography.com/ ) made while visiting. It is a family favorite and so quick and easy to make! I whip it up while dinner is in process. It goes very nicely with almost any meal, but especially a nice addition for soup or salad or fish when you want to add some "wieght" to a meal or stretch it because company showed up. Also a fine picnic bread. It has so much flavor it doesn't need to be topped (although butter on it is SUPER tasty). So I wanted to continue to "share the love"!

The original recipe was half this size (made 1-9" square pan), I doubled it.

Quick Savory Onion Bread

3C wheat pastry flour (other wheat flour or spelt works too! just add a little more if using spelt)
2 T baking powder
2 tsp salt
4 tsp butter
1C shredded cheddar

1 med. onion, chopped and sauteed in butter
2 eggs
1C milk
1C shredded cheddar

Mix dry ingrediants in one bowl (first 5). Mix wet ingrediants in another bowl (second 4). Mix together. (it will be a thick batter cookies or drop biscuits) Spead into greased 9x13 (or 2- 9" square) baking pan and bake @ 400 for 25-30 min until golden.

Butterscotch Granola

We want to phase out packaged cereal, even though we have only but thelow sugar high grain varieties for the last 10 years, we are ready to take it the next level of homemade/scratch living. :-) Granola is an easy way to do that. So we like to experiament with different combinations of flavors, to keep things interesting. We mixed up a very tasty combination this morning. No measuring, just drizzel and dump (and mix and taste if needed) as you go.

Oats
Butterscotch Flavoring (I use Frontier.)
Vanilla Extract
Raw Honey (I used Alfalfa)
Pumpkin Seeds
Raw Sunflower Seeds
Flax Seeds
Shredded Coconut
Peanut Oil

I toasted on a low heat (175) , checking every so often it was in for a couple hours, I think.

Then I like to add dried fruit AFTER it is baked (or dehydrated). I find it stays nicer and tastes "fresher" that way. Baking the dried fruit results in it getting too hard or dry for my liking...it also can burn if you like to do your granola at a higher temp. for a shorter time.

I added a lot of dried apples (diced) and a few golden raisins.

Asian Meals- Sesame Noodles

This dish is delicious served warm or fridge cold. This is great summer or make-ahead dish of Thai influence. It's one of our favorite warm weather lunches and often serve it to friends who come over for a play date. I often sub veggies with what I have on hand and it is always good!

1 lb Soba Noodles (thick spaghetti works well!)
1/4C soy sauce (I use Braggs Liquid Aminos)
1/4C maple syrup
3T dark sesame oil
2T dr. chives
1 1/2T sesame seeds
1tsp onion powder
S & P to taste
1/2C diced or shredded coconut
1/2C cashews finely chopped
1C bean sprouts or other veggie

Cook noodles and run cold water over top to cool. Put noodles and veggies in a bowl and set aside.

Mix sauce ingredients together and poor over noodles and veggies and toss.

QUICK CORN MIX

This recipe is taken from one of my favorite cookbooks, American Whole Food Cuisine, by Nikki and David Goldbeck. It is a wonderful mix to have on hand for Quick Corn Biscuits, Crackers, Muffins, pancakes, flat bread, fritters, or breading. You know what's in it, and if you have a mill, you can grind your own! This mix fits perfectly in a half gallon container. I like to double it and put it in a gallon jar myself. :-) It is suggested to store this in the fridge.

CORN MIX
2C Whole Wheat Flour
2C Cornmeal
1C Nonfat Dry Milk
2 1/2 T Baking Powder
1 1/2 tsp Salt
1/2 C Oil

• In a bowl, blender or food processor (with plastic mixing blade) combine all dry ingredients and mix well.
• Slowly add oil, continually mixing until completely absorbed.
• Store in a closed container in the refrigerate and mix well before each use.

______________WAYS TO US IT_______________

QUICK CORN BISCUITS

1 3/4C Corn Mix + 1/4C Water

Preheat over to 425 F

• Combine mix and water, kneading gently to form a dough that holds together. If too dry add a few drops of water.
• On sprayed baking sheet; Pat into a rectangle 1/2 inch thick score into a six 2" squares.
• Bake until nicely browned, 15-20 minutes. Break apart and serve.

Makes 6 Biscuits

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QUICK CORN CRISPS

1 3/4C corn mix + 1/4 C water

Preheat 425 F.

• Combine mix and water, knead gently to form a dough that can be rolled.
• Roll out on sprayed cookie sheet into a large rectangle, 1/8 inch thick. It may be easier to roll out half at a time. Score with a knife or fork (or pizza wheel)
• Bake for 10 minutes or until golden. Cool on rack and crack on the lines.

Makes 1/2 pound of crackers

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CORN FLATS (a tortilla like flat bread)

1 1/2 C Corn Mix + 1/4C water

• Stir in water to form a soft ball that can be handled. Put in a bowl and cover with a cloth and let rise for 15-30 minutes.
• Divide into 4 balls. On a lightly floured surface, roll into thins circle about 7" round.
• Heat griddle and wipe with lightly oil-moistened paper towel and when quite hot. Cooks rounds on each side until it is flexed with brown.
• Stack on plate and cover to keep warm. Serve warm.

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QUICK CORN MUFFINS

2 3/4C Corn Mix ; 1 egg, beaten; 2T honey; 1C water

Preheat oven 400 F

• Gently mix all ingredients in bowl.
• Spoon into greased muffin tin or paper muffin cups.
• Bake for 15-20 min until lightly golden.

Makes dozen

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QUICK CORN-CHEESE PANCAKES

Serve for breakfast with syrup, or make extra large pancakes and fold around leftover stew, rice and beans, chili, etc. for savory lunch or dinner.

1 1/3C Corn Mix ; 1/2C Shredded Cheddar; 1 egg, beaten; 1C water

• In bowl, combine mix and cheese.
• Add egg and water, mix and let stand for minutes to thicken.
• Heat griddle, and grease.
• Use 1/4C batter for med pancakes or 1/3C batter for large
• When spatula easily slips underneath, flip to cook other side.

Makes 8 med or 6 large.

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QUICK CORN CRUSTED TOMATOES

4-5 green or unripe tomatoes; 1 1/2C Corn Mix ; 1 egg; 1/2C -3/4C water; whole wheat flour

• Cut each tomato into 3-4 thick slices
• Combine mix with egg and 1/2C water, mix gently. It should be a thick pancake consistency - may add more water if needed.
• Heat oil to generously cover a heavy skillet. When hot, dredge tomato slices through the flour coating both sides, then through the batter.
• Put immediately into hot skillet and brown both sides.
• May keep warm in 300 F oven.

Makes 16 slices, serves 4-6 people.

May use this breading for any number of things, mushrooms, tofu sticks, cheese sticks, Chicken, etc..

Home Shalom's Whole Grain Honey Challah

I would love to know how it goes for whoever tries it!

----- Makes two large loaves ------
1/2 C Oil (XV Olive oil)
1/2 C Honey (Local - raw - it's the Best!)
1T Sea Salt (Real Salt)
1C Hot water (purified)

• Mix well until disolved in a large bowl
• Add and mix together:

3/4 Cold water (purified) + 4 1/2 SAF Instant yeast (or sub same amount of regular yeast w/ warm water and proof first)
4 eggs beaten, reserve about 1T to brush loaves at the end (cover and leave on counter)

• Then add 7C+ Spelt flour** (Or Golden Hard Wheat or Red Hard Wheat or a combinatian is very nice!) - 1 C at a time. Put out on floured counter and knead until dough springs back when you poke it with your finger. You may need to add a little more flour of too sticky. (Especially if you fresh grind your flour..it is a little fluffier and takes more than if it has been stored.)
• Put in clean oiled bowl, and cover with a towel. Put it in the oven with the light on to rise until doubled. This creates a warm draft free environment perfect for rising bread.
• Punch down and knead 1-2 minutes.
• Devide into half. Then devide each half into equal thirds.
• On a floured surfacem roll each third into equal ropes; put them on a greased baking sheet and braid them. Brush them with the remaining egg wash.
• You may want to top them with poppy seeds, course sea salt or sesame seeds (or not).
• Put them back in the oven to double again.
• Pull them out and preheat oven to 350 and bake for 23min or until golden.

A fruity Challah variation, can be seen Home Shalom's Challah - Variations post. You roll out each rope, stuff it with goodies, roll it back into a rope and proceed as normal.

**A word on Spelt Flour: Spelt flour is "wetter" than the wheat, so you can cut back the water by 1/2c or add more flour to suit you. But understand that it is a stickier dough. If you try to make spelt dough the consistancy of your wheat dough it will result in a dry loaf. If you allow it to be on the wetter side, but just use a good amount of flour on your board and hands to handle the outsides...the result will be a light, nutty sweat Challah - like non other. (Our favorite!) I highly recommend it! However, it might take a little gettng used to, if you are accustomed to wheat. Spelt is also great grain to use if your family is still getting used to who grains or "white" empty flour.

*If you are transitioning from an all purpose flour to grinding your own wheat, you might consider trying Golden Wheat or a mixture of Golden and spelt. To wean your family into the whole grains.

I find that the honey makes delicious a moist product that keeps well if you make it ahead and works very nicely with the whole grains. I also find that you can make your dough ahead and put it in the fridge the day before. You just bring it out on the counter to rise and shape as usual on Friday. It cuts down on dishes and time for prep day!

Home Shalom's Challah - Variations

Ruined for the ordinary (thanks to my friend Angelique!), we have come to LOVE our Challah stuffed with sweet goodies. It is so easy to do. When I make my ropes, I flatten them out, fill them up in center and then close the edges around it to form a stuffed rope, then braid it. Each rope is stuffed with goodies. MMM MMM, it has become a wonderful addition to our Shabbat celebration each week. Here are some photos of the kids learning how to do it (The baby was in the midst of a long nap). This week for one of them we spread peach preserves and topped with sliced dried apricots; for the other one, we spread maple sugar, cinnamon and chopped up dried apples in the center. We are known to make huge Challah (I had to go to the resturaunt supply store to find a platter they would fit on!), they peek out from under my cover. :-) But this week, you may notice from the photo, (even though they had to go through their second rise) they are unusually long and skinny.

For a savory version, I like to top with large grain celtic sea salt, poppy seeds, or dried onion flakes (or a combination of all three). Like above with the sweet treat meathod I do, I have made "pizza Challah" using a meat mixture in pizza sauce. It was good, but not my favorite. Another combo was brushed with olive oil and lined with whole garlic cloves inside the ropes and topped with celtic sea salt. However, the whole garlic cloves did not have time enough to get soft and sweet to my liking. Next time, I will brush with olive oil and put smashed cloves in the center of the ropes and I expect that will be just right! :-)

I also have a hankering to try Peanutbutter and Jelly Challah, Veggie Challah, Herb Challah, Cheese Challah, and Chocolate Challah. Really, the possabilities are endless. Maybe I should document things for a cookbook??? :-)

No matter what we stuff it with, we have come to prefer fresh ground Spelt flour over any other, it is a "wetter dough" in the making, but we like th light aromatic flavor of it.

So if you haven't played with your Challah, I encourage you too! Once I got the flour and honey right, then I started, experimenting with the flavors on one loaf at a time. That way, if it bombed the taste test at the table, we still had a good one with dinner. :-)

You can find the base recipe for Home Shalom's Whole Grain Honey Challah here.

Shabbat Shalom!

Summer Tomato Soup (Crock Pot)

I have planted a huge crop of tomatoes this year in my attempt to can and dry them for the year's needs. (Chopped, pasta sauce, salsa, paste, dried tomato and tomato powder, etc) I also thought it would nice to try a "summer soup" in the crock pot. It can be cooking over night and chillin' in the day, tossed in cooler for a picnic or pulled out of the fridge for a quick summer meal. This is what I came up with and it is delicious. It can be served hot or cold, with or without milk or thickened for a heartier winter style soup.


1-3 cloves of garlic crushed (to taste, we like 3)
2T of Olive oil
1 onion, chopped
up to 1C carrots diced, shredded or grated
2T honey (optional)
Salt and pepper to taste
2 tsp dried Italian herbs of choice - to taste (or 2T fresh)
2 pounds+ chopped tomatoes with juice
2 cans of tomato paste
Enough broth to fill the pot (vegetable, beef or chicken all work)

1. Saute onions, carrots, oil and garlic in skillet on med or Crock pot on High (crock takes a while skillet is fast, but makes an extra dish!)
2. Add remaining ingredients. Cook on High 4-5 hours or Low 8-10.

When ready to serve use a hand blender to puree in pot or carefully poor in blender in small batches, leaving air flow, because it can "explode" in blender because of being hot. You can also let cool some if you are planning to serve cold.

This is delicious, flavorful and light soup for summer. But if you want to make thicker/heartier for the winter months, just add 1/4 C flour and a little more oil (or butter) to the first step, after the onions have softened. Then slowly add some broth to the skillet and mix. Then add it to the crock with the remaining ingredients.

If you would like a "Cream of Tomato Soup", just add 2C of milk, half and half or cream (depending on how rich you want it) to your soup before serving.

For the warm versions, shredded cheese is also a delicious addition at the table!

Celery, or other veggies are also delicious additions to the flavor in place of or addition to carrots. Zucchini may thicken it a little. That is what's great about soup, its so hard to mess up! :-) Enjoy!

Search Recipes by Ingrediants!

My name is Pamela and I am a cookbook addict...OK I said it.

I love to read cook books! I get such great ideas, and have learned about the wonderful science of cooking this way. Yet, when I want to find something, I will often go online, because it so much more efficiant then thumbing through my bookshelves when I need to make a shopping list or get dinner going. So I was excited to find this website. You can search recipes by ingrediant. So if you have cornmeal or kumquats and you don't know what to do with them, go to this site and punch in the ingrediants and it will list hundreds of possibilities!

This is a wonderful way to help change your families diet too, by using whole foods. Maybe you want to bake with honey instead of sugar, or whole wheat flour instead of all-pupose but you don't know where to start...here you go!

It's also a great tool for budgets! Maybe you see a great deal on ripe tomatoes or banana's at the store, buy a bunch and make a bunch of yummy things and freeze them. This is also wonderful this time of year with fresh produce and such. (I just got a food dehydrator and will be doing alot of these things wiht htat. I will be sure to post my dehydrating adventures too. )

It's quick and free. Two wonderful things. Happy Kitchen Science!

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