Braiding a Six Strand Challah

Early Preparation Tips and Tricks

Some weeks I am able to get my Shabbat menu planned early in the week. Often when I do this, I will plan my weekly meal in tandem with my Shabbat meals, and do things preparation steps ahead. So I make extra staple items that I will be using later on Preparation day.



Some examples of this would be that I may roast a chicken for dinner on Wednesday, but instead of roasting one - I'll pop two in the oven at the same time. (It really doesn't take that much more work to double things!) We'll eat one for dinner that night and if I have time I'll debone the second chicken, and put the meat in a Pyrex in the fridge and throw the bones and meat scraps in a pot with a few veggies and simmer some broth through the night as we sleep. If I don't have time in the evening, I'll throw the cooked whole bird and bones in the fridge and do it when I have time the next day. (I also keep a bag in the freezer of raw bones/scraps if I don't want to make broth that week, then I often have some on hand when I do!) Now we have one meal eaten, broth brewing AND cooked meat waiting for a quick-to-assemble recipe on Prep Day all for just a smidgen more effort and thought.

I will do this similarly with ground beef. It is not hard to brown beef right? However, it takes a few minutes and its another dirty pan to clean on Prep day! If you are browning one pound for a meal on Tuesday, it is little different to brown two at the same time! If its much earlier in the week, like Sunday, just pop it in the freezer layed flat in a zip lock bag, it will defrost easy and if it is frozen in the form of loose crumbles (instead of a big clump) it can be added to many recipes frozen (if you forgot to pull it out).

We use whole foods, so washing, cutting and chopping is big part of our food preperation, depending on the veggies, a lot of these items can be done ahead too. Onions, celery, carrots, and potatoes and hard squash are all good examples of this. You can cut, chop, slice or dice extra of any of these items so you have them to pull from while putting meal together for Shabbat. Again, you saved on time and dishes when you need it most! In the summer time we like to have cold veggies on hand with dips for our snacky lunches. I will often have them "prepped" and stored in the fridge and they are handy to dip. So that is also a dual use for doing that. I always prep my fresh lettuce ahead too. I get my lettuce from a local friend's green house. (since we are not growing our own produce yet) Because it is fresh, nutrient dense organic lettuce I can prepare it ahead, we do this immediately when we bring it home - it is "how we put it away" (lest it be forgotten). I get anywhere from 4-6 (big) heads a week. I have purchased some LARGE Rubbermaid containers that are flat and wide. I rinse my lettuce leaves in cold water and tear them off the stem. I line my Rubbermaid with paper towels and blot the access wetness off (but it does not have to be dry) and layer it in the container. I wet a paper towel with cold water and ring it out, and then lay it across the top of the lettuce to cover it, then put the lid on, and keep it in the fridge. It lasts 2-3 times as long when I do this. We don't have lettuce go bad anymore! And it is always a breeze to put a salad on the table with our meal or AS our meal!

Potatoes: Peeling potatoes is one of those "least favorite" kitchen duties. So I employ the theory of "many hands make light work" when it come to taters. We call them tater peelin' parties. :-)I have 5 peelers! :-) So If I go to the trouble, I usually make extra. If I am mashing potatoes, I love to use extra mashed for Shepard's pie, or potato pancakes, and I always find myself "having" to make potato rolls with some potato water. :-) Mashed potatoes freeze well too.

More often than not...I use potatoes with their skins. I roast them, pan fry them and LOVE to bake them. Which make wonderful Shabbat meals (use the crock pot). Also, did you know that you can "roast" them in the crock pot too? I have a couple good recipes, I can share if you like. Our favorite potatoe soup is made with baked potatoes!

Rice: I almost always double my rice when I make it. It is so easy to turn into another meal or fill up a soup. When reheating rice on the stove, just simply put a couple splashes of water in it. It dries out in storage again, so it just needs a little hydration boost and it will be good as new. Same is the case if you put it in a casserole, just make sure it has a little extra wetness in there, to fluff the rice back up. You can always turn it into cereal or pudding if your meals later that week don't have a place for it.

Challah Ahead: Did you know you can make your Challah dough ahead? You can make it up to 5 days ahead, put it a container dusted with flour or a little oil to coat. Or sometimes, I like to lay some plastic wrap on top of the dough in the bowl. Then when you want to make it, just take out of the fridge and put it in a warm place and start the rising process! It takes a little longer to take the chill off and warm up than normal, so factor that into your schedule...but it works beautifully and is one less batch of dishes and mess on Prep Day! If your container is air tight, it might rise some in the fridge (that is fine and sometime even good!). If you crack the lid a little bit, it stops that from happening. It is something you need to play with.

Popcorn: We love seasoned popcorn for Shabbat and we often make a 5 gallon bucket(its enough to share with friends!) We use a 5 gallon bucket with Gamma Seal lids. I use coconut oil instead of butter (which keeps much nicer). I have had popcorn keep a couple weeks before! (Only because we went on a trip and forgot it, when we returned it was "like new"! It never lasts that long otherwise, because my crew gobbles it up.) I have a friend who likes to use olive oil on their popcorn with seasonings.

You know what... you can even do this WITHOUT a menu plan! If you think of this, before you think of your menu...Thats OK. Just make your meals conform to the things you have prepared ahead of time during the week!

I hope you find a tip or two in here that is helpful.

Empanadas

Empanadas are a wonderful Shabbat food. They transport and share easily. You can fill them with whatever you have on hand. And they are good warmed (in a crock) or served at room temp. They make great snacky food if you are grazing with an open "buffet" like we often like to do. They are easy to make, but take a little extra time. I have a turnover set which really makes them look gorgeous (professional), but you don't need one. You can cut circles in the dough with a larger size can and crimp the edge with a fork too. Everyone LOVES empanadas! You can make tasty desserts by filling the crust with sweets too! :-)

In the food processor put -

1 1/2 C wheat flour

1/2C fine cornmeal

1 1/2 tsp baking powder

1 tsp salt

• Mix well.


• While the machine is running, add 1/2C Olive Oil (I use grapeseed if it is a sweet empanadas) and process about 10-20 seconds.


• Then slowly add approximately 1/2C COLD water, just enough for the mixture to form a ball, that starts twirling around the machine.


• Turn off the mixer and dump the dough out. Gather any pieces together and need for a couple of minutes until the dough is smooth and glossy.


• Divide into 12 equal size balls and cover and let rest for 20 minutes. ( I clean up or mix another batch as it is resting.)


• Roll out the balls, into a circle and fill with whatever sounds delicious, fold over and seal the out side of the crescents.


• Put on a baking sheet and bake at 450F for about 20 minutes until golden.

Filling Tips: If using meat..I always precook my meat first. If using hard veggies that take a while to cook those are best precooked too. Empanadas are a great way to put a creative twist on left over casseroles, roasts, meats, rice dishes, you name it! If you have leftovers earlier in the week - you can put them in some empanandas the next day and you have one of your Shabbat meals already taken care of before prepday even arrives! Beans and cheese are an old time favorite as are (cooked) spinach and feta cheese. Broccoli and cheese, or a southwestern mix with corn is very tasty. Even garlic or cheesy mashed potatoes are a crowd pleaser (Like perogies). Sweet potatoes are also good. Roasted veggies, Sloppy Joe or BBQ filling or hamburger and diced pineapple are yummy. If you want to use raw veggies that take longer to cook, consider grating them first. Tuna and cheese is also tasty. Pizza fixens are good. The options are endless.

Empanadas freeze well for great "quick meals" any day of the week. (Bake them then freeze.) You can bake them right from frozen.

If you want to give them that pretty shine, just give them a little egg wash before they go in the oven. :-)

Enjoy!

Muffin Monsters

We LOVE muffins! I could do a whole series called "For the Love of Muffins"! I call my children my little muffin monsters. :-) They are great foods to make ahead for Shabbat because they are quick and easy breakfast, snack, or supplement to lunch or dinner. You don't have to dirty dishes, just eat them on a paper towel napkin. Great muffins don't even need butter! We make make all kinds: sweet, savory easy and complicated, even filled or topped muffins! Savory muffins are delicious complements to winter soups and can be prepared in a snap. They freeze so well! So they make wonderful make ahead foods to also have on hand. When I make muffins I make four dozen at a time. We eat 2 dozen that day and I freeze two dozen for another day. if I don't...they will be gone the next day! :-) 8 muffin monsters can make short work of a dozen muffins! I only use freshly ground whole grains for my flours and I almost always use raw honey as my sweetener. Honey gives you a very moist rich muffin which works very nicely with whole grains. Spelt also makes a very nice flour for muffins. When we juice fruits or veggies, I always put my pulp in a zip lock bag and freeze it for a muffin batch another day! Ok...enough yammering...let make some muffins!

Short Order Recipes For Prep Day (Or anyday!)

Some days I just don't "have it in me" to cook. My mind is elsewhere, I am short on time, not feeling well or my heart is troubled about something. That is when these ideas always come in handy for me. They are things we love, but take "not thought" to make. Everyone should have a list of these in their kitchen! I used to think, "I don't need to right that down!" But I find that this is when I actually need my lists the most! If my creativity is zapped or I am engaged in other projects, someone else in the family steps in to help and it is nice to have something really simple for them to put together...that you know will "work without fail". I want to feed my family whole foods and these are things I always keep in stock in my pantry or freezer. If I am out of something, I can just go down the list and find SOMETHING that I DO have and go from there. Prep day is often an extra busy day of chores, so these types of food often find their way to our lunch and breakfast tables between the many other chores at hand.

Nachos: Spread Tortilla Chips out on a baking sheet. Top them with Brown Ground Beef Season with my premade Taco Seasoning OR a can of beans, Shredded Chedder and Salsa. Bake at 350 for 10 minutes or so. May top with Sour Cream and Shredded Romain Lettuce to serve (or not).

Tuna Melts: Mix up drianed canned tuna, Mayo, Lemon Pepper and Herbamare (salt), and a handfull of shredded cheddar cheese. Butter the back of bread, assemble sandwiches and cook on the griddle or put on a cookie sheet and bake (whichever is more conviencant). Sometimes, I like to add celery diced small. My husband LOVES these served with tomato soup.

Tuna Noodle Casserole: Bring some water to boils as you collect your ingrediants. A bag of frozen veggies, Spike Seasoning (or lemon pepper and salt, or Fantastic Fish above), Whatever noodles I have on hand, Shredded cheddar and Cream of Mushroom Soup**. Boil the noodles and veggies until aldente', drain the noodles and veggies and return to the pot. Put remaining ingrediants back in the pot and mix well to encorperate, reheat if needed. There is never nay left over.

Most commerical Cream soups are not healthful. There are 2 brands that I could recommend Amy's or Hain. If you can't them or an equivilant brand without the "junk", use some cream and butter and a little boullion. Nice served with a green salad.

Quesadillas: Plain - Tortillas(four or flour) with shredded chedder with a little cumin. Or add, one or more of the following:

• chopped red bell peppers
• beans
• ground beef
• left over chicken pieces
• spinach
• salsa
• green chilies

Snacky Lunch
One of my kids favorite things is a snacky lunch. This is consists of a variaty of simple finger foods that we put together from what we have on hand. Any variation or combination of the following:

• Fruit
• Cheese
• Healthy Crackers
• Peanutbutter
• Ants on a log (celery filled with peanutbutter and with raising lined on top in a row)
• Veggies and dip
• Cottage cheese and applesauce (don't use fingers for this one!)
• Dried Fruit
• Homemade Jerky
• Nuts
• Granola
• Popcorn with Momma's Special Seasonings

Eggs! This is the one thing that we produce on our farm year round (to date). So we usually have an ample supply on hand. Even if you don't have your own chickens...I highly recommend finding a local farmer to get your eggs from who free ranges their chickens the taste and nutrition is superior to grocery store eggs and they are usually cheaper too! They store well, so don't be afraid to stock up. We have a friend that buys 4-6 dozen egss from us at a time. They will easily keep in the fridge for a over a month!

Egg in Hole: This is a childhood favorite of mine and is now of my children. Butter the back side of the bread. Cut a whole in the center about 1.5 inches in diameter, Flip the buttered side on the hot griddle, crack and egg and drop into the hole. Let it cook until the bread's underside is golden and egg is whitening. While it is cooking season the "wet side" with salt and pepper, or Mamma's Garlic (below). We like our soft (but not runny).

We also will eat scrambled eggs or "cheesy eggs". (Milk and a medium skillet is the key to fluffy scrambles! I always like to have a little butter in mine too.) Which are very tasty in a pita on an english muffin as a sandwich!

Crustless Quiche is also SO very tasty and easy to make! The variations are endless with seasonings, veggies meat and shredded or crumbled cheese you may have on hand. It can be served at room temp cold or warm...it si fast and easy to make! Such a deliciously versatile fast food! I like to do mine in a 9x13 (3 qrt pan) because anything smaller is not practical for us. I never measure my quiche...it is so forgiving and always comes out yummy. Eggs, generous glurg of milk, mayonaise (my secret ingrediant), cheese of choice, goodies and seasonings. Beat it well, pour it into a pan and bake for at 350 for about 40 minutes or so (depending on how thick your quiche is). It will "look done". Let it sit about 10 minutes before slicing. This great to make ahead for Shabbat too!

Salad Meals: Making a salad a meal. We do this at least once a week, and more in the summer. Take a pile of lettuce of greens of choice (whatever we have on hand) and top 3-7 of any the following topping on it. Instant meal with an endless combination of variety! I just use what we have in hand.

• Nuts and Seeds: Sliced Almonds, chopped Cashews or Peanuts, Sunflower Seeds
• Dried Fruits: Apple, Raisins, Carnaberries, Diced Apricots
• Fresh Fruits: Apple, Pear, Manderine Oranges, Cherries, Any Berry
• Veggies: Shredded Carrots, Cucumbers, Bell Peppers, Celery, Corn, Peas
• Grains: Leftover Seasoned Rice, Cocous, Quinia or Millet
• Cheese: ANY KIND - Shredded or crumbled
• Meat: Left over chicken, Tuna, Hanburger, Sausage, Grilled or Marinated Beef Strips

Raw Banana Ice Cream: We often turn to a family favorite for our Shabbat Dessert, because it is so quick and easy. You just take frozen banana's and pop them into the food processer. It comes out a creamy soft ice cream texture my family loves! It is ready to serve in 5 minutes! We like to top it with my Homemade Chocolate Sauce too (if I have it on hand).

Smoothies: We used to by organic Yogurt by the case. Than we started making our own from farm fresh raw milk. Than we got Kefir Grains almost always do kefir instead. It is so very simple, it makes itself every day! This is a staple in the summer for us...but it slows in the winter time as we learn toward more warm foods. But it is still one of our "no brainer" go to whole foods.

Just simple fill blender about 1/2 full of yogurt (or kefir), through in whateve fruit you have on hand, a frozen banana is always wonderful to add. We like to add a splash of vanilla and splash of agave or maple syrup or honey if our kefir is really tangy. Whirl it up and you have a hearty drinkable snack or supplement to a snacky lunch or light breakfast with toast or muffins.

Quick Soup: If you keep a few things in your pantry it is SO easy to assemble a fast tasty soup ANY TIME. In 15 minutes warm nourishing soup can be on the table.

• Veggies: Grab some frozen organic vegies and pitch them in a pot (I buy these in 5lb bags at Costco, but hope ot be putting more of our own up in the next few years!) Tis is also a good opportunity to use left over veggies from previous meals..or fresh produce that needs to be used up.
• Broth: I like to have canned broth on hand. But if I run out, an wonderful alternative is a product I love called Better Than Boullion which a wonderful soup base or instant seasoning for all kinds of fast (no brainer) cooking.

This is enough! But if you have other things on hand - these are also great additions and variations:

• Leftover cooked or canned meat
• Leftover rice or grain of any kind (millet and barley a very nice!)
• Noodles of any kind

Easy Erev Shabbat Meals - Winter

Here are 10 of our family favorites that are really easy to make right from oour family recipes book! They are "unique" and tasty, which makes them special for Shabbat, while still being easy for momma to make! Now its like you just came over for Erev Shabbat at our place. See how the Internet makes the world a little smaller. :-)

Whiley Potatoes
When I was a girl in Michigan, there was a small take out resturant that was famous for thier Baked Potatoes. They were HUGE and they piled toppings on them. Our family favorite was the Whiley Potatoe. My mom learned how to copy it and I still do today, it now one of our family favorites. I wonder if that resturant is still in business today??? I like to serve it wiht a salad.

Preheat the oven to 375F

1. Scrub a batch of Russet Potatoes and prick them with a fork all around the potato. Rub potaoes down generaously with oil (I like olive oil) and sprinkle generously with course sea salt. Put on a baking sheet and bake for 1 hour give or take depending on the size of the taters(or until fork tender).

2. Chop an onion small and saute it in a hot skillet with some oil. When the onion becomes translucent add 1-3 pounds of ground beef (depending on the size of your family and how many taters you are making) and brown. Drizzle beef with Worchestershire Sauce, than add a can or two of Cream of Mushroom Soup* mix well. Keep warm until time to serve.

3. When the tater come our split them, and generously pour meat sauce over top and put a generous amount of shredded cheddar on top.


**Most Commercial Cream of Mushroom Soup have additives and preservative in them...please be conscious of what you my buy or make your own. If you go with a can, I recommend Amy's Cream of Mushroom Soup. It is semi condensed, not like most which is fully condensed. If you use theother kind you might want to add a glurg of milk to your skillet.


Tex-Mex Chicken (Crock)
This is delicious served over rice, with corn chips, or cornbread or with tortillas. Also very tasty over salad like a taco salad, with chips and sour cream. It is so so so easy! Also good to serve with shredded chaddar and sour cream.


1 bag of frozen corn
1 can black beans rinsed and drained
2C of Salsa (16 oz jar)
6 boneless breasts


Put all ingrediants in the crock, cook on low 7-8 hours or low 5 hours. You an even put frozen chicken in the crock and it is ready at the same time!


(This is also something I like for our main mid-day meal on Shabbat.)


Stuffed Red Pepper Soup
1 pound of gr beef
2 qrt water (8 cups)
1 qrt tom juice (or tom sauce)
3 sweet red bell peppers, chopped
1 1/2C Chili Sauce
1C uncooked brown rice
2 ribs of celery, chopped
1 large onion, diced
2 tsp browning sauce (optional)
2 garlic cloves, minced

In a large pot, brown beef, add remaining ingrediants and bring to a boil. reduce heat and simmer, uncovered for 1 hour or until rice is tender.

Makes 1 gallon of soup.

Spaghetti with Meat Sauce
My husband grunts with manly satifaction when I make my meat sauce and it is SO easy! The key is my premade Italian Sausage Seasoning Mix! I just brown a couple pounds of ground beef and add the seasonings and pour canned (or jar) organic tomatoes sauce over it and heat through. This can be done over spaghetti (my preference) or mixed in a casserole dish to be heated later as a make-ahead dish. You must try it! We are hooked!


Salmon w/Pineapple Sauce
This is the recipe that put Salmon on the map for my family. They never liked it before. They LOVE this recipe and it opened the doors for me to prepare it in other ways as time went on.

1 Salmon Side

Marinade: 1T Maple Syrup, 1T Teriyaki Sauce(I Like Soy Vay), 1T Pinapple Juice, 1 tsp (+) Fresh Ginger

Sauce: 1C Pineapple chuncks, 1tsp honey, 1/2-1tsp salt

1. Mix Marinade
2. Put Salmon in Gallon Ziplock or shallow pan and pour marinade in- let sit for 1-24 hours.
3. Prepare sauce by cooking all ingrediants in a small saucepan on low for about 5 minutes.
4. Bake, broil or grill Salmon about 3-4 minutes on each side. (I have never flipped mine)

Lemon Coconut Chicken
Preheat 375F

6-8 pieces of chicken
4T butter
1/2C Shredded Coconut
3/4C finely Crushes Wheat Crackers (or bread crumbs)
1-1 1/2tsp lemon zest
1/2 tsp salt
1/2 tsp dr. ginger
2 eggs

In 9x13 pan, melt butter in oven. Remove from oven when melted. In a shallow dish mix together coconut, crackers, zest, salt and ginger. In another shallow dish - beat eggs. Dredge each piece of chicken in egg, than pressinto crumbs to coat. Arrange breaded chicken into the 9x13 pan on top of the melted butter in a single layer. Bake 1 hour - turning over at the 30 minute mark.

Day Ahead Dijon Chicken
(We double this for our family.)

4 boneless pieces of chicken
1/2C honey
1/2C dijon mustard
1T curry
2T Soy Sauce (or Braggs Liquid Aminos)

Mix all 4 sauce ingrediants into a 2 qrt baking dish. Add meat, coat well, cover and refridgerate overnight. Bake covered @ 350 for 1 hour (or 375 for a little less). Uncover and and baste with saucein the pan and cook (uncovered) for an additional 15 minutes.

Serve over buttered rice with sauce spooned over top.

Baked Apricot Chicken
3T + 1T of Apricot Preserves
2T Prepared Mustard
1T Honey
1/2C Bread Crumbs or Crushed Corn Flakes
2T Flour
4-5 Boneless Chicken
1/2 tsp garlic powder

preheat oven 375F and grease baking dish.

Combine 3T preserves, mustard, honey, crumbs, and flour and mix well. (It is thick) Set aside.

Arrange Chicken in a the pan, sprinkle with garlic powder and spread 1T arpicot preserves on top. Now spread, the apricot mixture on top. Bake for 30 minutes or until cooked through. Turn broiler on High for 1 minute to crisp before removing from the oven.

Recipe Serves 4 (We double it)

Marinated Beef
This can be used in so many ways. Served over rice with steamed peas or broccoli. Tossed into pasta with steamed green beans or serve over a salad. Can be served, warm, room temp or cold (on salad). We've used it all these ways! You marinate it ahead, so it helps releave the pressure on Erev too! You can use nay thins strips of beef. I have sliced up a serlion roat thinly and prepard it this way too. I have even made jerkey with this marinade!

2-3 lbs of beef, sliced into thin strips
3/4C olive oil
1/2C soy Sauce (or Bragg's Liquid Aminos)
1/4C honey
2T apple cider vinegar
1/2 onion, chopped (or dried onion flakes to taste)
2 garlic cloves, minced
1 1/2tsp dr. ginger (2 T Fresh)

Mix sauce together and pour over beefin shallow dish, make sure all is covered and let sit in fridge for 1-2 days.

White Chili (Crock)
This is a staple meal in our home in the winter. I always serve it to company. It is so easy but so good!

3- 15 oz cans of great northern beans, drained
8 oz chicken breast, shredded
1C onions, chopped
1 1/2C red bell peppers (about 2-3 peppers)
1 small can of chopped gr. chilies
2 minced garlic cloves
2 tsp gr cumin
1/2 tsp salt
1/2 tsp dr oregano
2 qrts of chicken broth

Sour Cream, tortilla chips and shredded cheddar to garnish while serving.

1. Combine first 10 ingrediants in crock.
2. Cover and cook on low for 8-10 hours or high 4-5 hours

Forget to defrost your chicken? Its OK...essemble this dish with frozen meat and cook as usual! Ladle soup into bowls and serve with a dollop of sour cream, shredded cheddar and chips crushed on top.

If you try any of my recipes, please come back and comment on them...It will inspire me to post more!

May You Be Blessed as You Enter Into His Rest!

May your Erev Dinners be filled with love, laughter and satified bellies!

Salmon (or Tuna) Chowder

I had a girlfriend email me today, asking if I had any ideas of how to use up some cans of salmon she had. It just so happens I did! :-) This is also an easy recipe that makes a nice one pot Erev Shabbat Meal...so I thought I would post it instead of just emailing it to her. (It is also nice reheated on warm in the crock pot for the next day!) This is a wonderful alternative to "New England Clam Chowder" for those of us who choose to eat Biblically.

Salmon (or Tuna) Chowder

This recipe serves 6 (we double it)

2T butter

1 large onion, chopped

1 large potato, diced

3 stalks of celery, chopped

3T flour

3C milk

2 cans of tuna or salmon (6 1/2 oz)

4 oz cheddar cheese, shredded (1/2 C)

1tsp thyme

1 tsp dillweed

1 tsp dr. parsley

• In a large pot melt butter, saute' celery, onion and potato until tender.
• Mix milk and flour together in a measuring cup, then add to the pot.
• Cook on medium to bring to a slow boil, stirring all along, until thickened.
• Add tuna cheese and seasoning. Heat through on med-low about 5-10 minutes.

This is a especially nice served with a crusty bread, herbed bread, or garlic toast.

Easy Erev Desserts

Raw Banana Ice Cream
Out frozen banana's in a food processor and it whip them into a delicious soft serve ice cream the family loves! (Especially tasty drizzled with easy homemade chocolate sauce!)

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Coco Balls
2C Coconut Flakes
1C Cocoa Powder
1C (Raw) Honey
1/2C Almond Butter
pinch of salt

Mix all ingredients together with your hands (too thick for spoon) or in food processor. Scrape the sides of the bowl and blend (or knead together) one minute more. Roll into small balls and chill. (I like to roll them in coconut too.)

Variation: You may add 1/2C more coconut and press into a 9x13 pan 1/2" thick than chill and cut into squares.

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Easy Toffee
3/4C Brown Sugar (or Sucanat)
1/2C Butter
1C nut of choice, Chopped fine
1/2C Chocolate Chips

1. Butter a 9x9 cake pan
2. Spread nuts evening on the bottom of the pan
3. In a saucepan, bring butter and sugar to a boil and reduce heat to slow boil for 7 minutes
4. Gently pour into the pan with the nuts
5. Sprinkle the chocolate chips over top and cover the pan with plate or foil to melt the chips.
6. In about 5-10 minutes remove the cover and gently spread out the layer of melted chocolate withe back of a spoon.
7. Cut into 4 squares while still warm and leaving it in the pan - than refrigerate to harden fully.
8. Take out of fridge and break into pieces like bark. Enjoy!

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Congo Bars

My daughter posted the recipe for this family favorite here. She is often the one that whip these up for us now.

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Crostada (Italian Tart)

1 1/3C Flour (we use ww. pastry, spelt or golden wheat)
2 Egg Yolks
1/2 C Sugar
1/2C Butter (unsalted, cold)
zest from one lemon
1C Fruit Preserves

Sift flour and sugar into a bowl (if you using fresh ground you might want to keep your bran back..or not!) :-) Cut in cold butter and add lemon zest. Mix in yolks. Wrap the dough in a plastic wrap and chill for at about an hour (more is fine).

Take 2/3 of the dough and press (or roll) into a butter 9" tart pan, pie pan or spring form pan (a cookie sheet will do too - just roll out a 9in circle!). Pinch the edges to create a small crust edge to hold your jam. Spread jam to the edge of the crust. Use the remaining dough to create a lattice on top or cut out pieces for patches whichever you prefer.

Bake for 30 minutes or until lightly golden. Cool and serve.

This is an easy but elegant dessert that is so delicious! (It doubles easily too.)

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Easy Apple Tart
Make your favorite crust or use a prepared crust (my favorite Tart Dough is below):

2 Large Granny Smith Apples, peeled and sliced
1T Melted Butter
2T Rapedura (sucanot or brown sugar or maple sugar)
1/2 tsp Cinnamon
dash of nutmeg

preheat oven to 400

• Roll out pie shell on pizza stone or baking sheet
• Spread sliced apples over top evenly - leaving about 1" form the edge.
• Brush with melted butter
• Sprinkle spices over top
• Fold pie edge around and flute like pie crust to make a 1 inch rim.

Bake @ 400 for 30-35 minutes until golden. Cool 5 minutes. Especially nice served warm!

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My Favorite Tart Dough
1/2 C butter, softened
3 oz of Cream Cheese, softened
1C Flour

1. Beat butter and cream cheese until smooth
2. Add flour and mix until dough forms
3. Cover and chill 1 hour (more is ok)

Shape and use as desired.

Seasoning Mixes = No Brainer Meals

In my opinion, seasoning mixes are the key to fast food! Even if you only have 1 or 2 main items (the cupboard is bare) you can make delicious meals with seasoning mixes! The groceries store shelves are lined with them now...But you can make your own at a fraction of the cost and tweak it to your family's tastes. A little preparation goes a long way when it comes to making your own herb and spice blends!

When I decided to serve whole foods to my family and stop buying convenience foods and reduce our restaurant visits...this revelation was a real blessing for us. We did not sacrifice, convenience, flavor or options! It also stretched our dollar. I can also control my ingredients so my mixes do not contain anti-caking agents, preservatives, colors or MSG. This is a wonderful tool for Shabbat Preparations if you are making many meals at once too! Not all recipes or store bought blends are equal, (which is why I like to make my own) but there are lots of good recipes out there, I am sure!

Just add spices to any of the following items for instantly delicious "no brainer" meals and sides: Vegetables, Dressings, Dips, Pasta of all kinds, Rice, Couscous, Millet, Meat of every kind, Eggs, Bread, Cheese, Sauces, Soups and Broths

Here is another one of my combinations hot out of my family recipe book:

Fantastic Fish Seasoning
This is a wonderful seasoning on fish (or chicken or veggies actually). Our favorite is Talapia, Orange Roughy, or Tuna Steaks. I just put the fish an a tray, and squeeze a little fresh lemon or lime over them and sprinkle generously with seasoning and bake at a moderate temperature. You can even do this from frozen. Sometimes I like to put a pat of butter on there. It is THAT fast and easy!

1 part each
dr. minced onion
sea salt
dill
parsley
celery seed
Rapedura (or Sucanat)
paprika
lemon granules

plus 1/2 part each
dr. garlic powder
citric acid (ascorbic acid)

You might sample it for the first time using a teaspoon as your "part", in case you want to adjust the flavors. I like to do it in a Tablespoon for my "part", it make a little over a half cup that way. If you like a "rub" consistency just leave it as it is. If you prefer a finer seasoning, put ithe onion, salt, dill, parsley,celery seed and lemon granules in the blender to grind fine - than add remaining ingredients. We like it both ways.

Here are a few of my favorite store bought seasonings:

Spike (Original)
Veggie Pepper
Herbamare
Frontier's Grilling Seasonings (They are on my list to "copy")

Here are some links for mixes I intend to play with in the future:
41 Seasoning Blends!
Almost 120 Seasoning Recipes!
Dip Mixes
Dressing Mixes

Here are the links a couple other seasoning posts from the archives:

Italian Sausage Mix
Mama's Garlic and Breakfast Sausage Mix

Shabbat Menu Plan

Erev Shabbat Meal (Erev means to "Enter in to")

8 Layer Tostada

Salad with Creamy Casa Dressing

Apple Skillet Cake and Homemade Ice cream

Shabbat Breakfast

Gingerbread

Warm Homemade Apple Cider

Shabbat

Cottage Cheese Dill Bread

Crockpot Great Northern Beans

Snacks

Pumpkin Granola Bars

Havdalah Meal (Havdalah Means "Separation" It marks entering back into the week)

Homemade Chicken Fingers

Cheesy Mashed Potatoes

Salad

I will post recipes upon request.

Shabbat Shalom,

Homemade Italian Sausage Seasoning Mix

HomeShalom's Italian Sausage Seasoning Mix

2T Garlic Powder or granules

2T Rapadura (Sucanat or Maple Sugar or Brown Sugar)
2T (Rounded/Heaping) Fennel Seeds

2T (Rounded Heaping) Coriander Seeds (You may use ground, just make them scant Tablespoons)

2T Paprika

2T Crushed Red Pepper Flakes

4T dr. Oregano

5T dr. Basil

1T dr. Onion Powder (or heaping Dr. Onion Flakes)

2tsp Black Pepper

Put all ingredients in a blender or large spice mill and grind/mix to a consistent powder. Store in an air tight jar.

Keep on hand and pull out of the spice cabinet for quick and easy meals that are bursting with flavor!

Use 2-3T per pound of ground meat (Turkey, Beef, Venison, Lamb)

Makes fabulous meat balls, or seasoned meat for all Italian Dishes.

Please leave a review if you try it..again...I am trying figure out if my seasonings would be worth selling.
Enjoy!

What to do with Chanukah??

We wrote the following series of articles as a result of conversations that were happening on The Messianic Keepers at Home Forum, in one of our groups "Exploring Our Hebrew Roots". I asked Ben if we could gather the information we had learned to share it with the ladies and well...it turned into a very comprehensive series of all the things we have learned to date surrounding the topic of Chanukah. (It is so hard to "leave things out" when it all connects to the big picture!)

We have been studying this topic for 4 years and it can get very sticky when it comes time to make a conclusion on it. YHVH is bringing so many families to His Torah so fast in these end days...there are so many topics to weed through and learn about and make decisions on. Especially if you are seeking the TRUTH and you have oneness and worshiping YHVH as your center and sole objective! Few things can be ignored! We finally came to the place where we could share all He has shown us in the past few years. It is long and involved, so we have broken a very long essay into parts, hoping that it would be easier for people to "process". We wish we could have released this sooner than we did...but we were really spending time on it to try to make it clear and being prayerful about it all as we wrote it. We expect it will challenge you, but hope above all, that it will bless you!

We suggest reading the articles in order and want to encourage you NOT to draw any conclusions until you have read it to completion.

What Do We Do About Chanukah? - Part 1

What Does Sukkot Have to Do With Chanukah? - Part 2

The Winter Solstice and The Abomination of Desolation - Part 3

The Stars - Part 4

So...What do we DO about Chanukah? Part - 5


We would love to hear your comments, reactions, questions, etc.

Bond Servants to YHVH,

Ben and Pamela

Shabbat Menu Plan

This Shabbat we will be heading to Alabama! Its not as far as it sounds, its only about an hour and a half. Whenever we go a distance for fellowship on Shabbat, we like to be sure the car is gassed up, fluids checked, etc. on Friday so it is ready to go. (We actually had new tires put on it yesterday! Thank goodness, that doesn't have to happen too often!) We usually pack "car food" and we always take our stainless water bottles full. We also prepack the car with whatever we may need for the trip (like lawn chairs, or a stroller or pack and play, Shabbat tub for the kids, make sure the IPOD has the teaching on it we want to hear, etc.)We always take food to contribute to one or two meals while we are there. As a family of 8, this becomes standard. This lightens our "impact" where ever we go, on who ever may be the hostess. We want to be a blessing,(not a burden) where ever we go. I always make enough to feed my family and theirs. That way their is always more food than we need and I can leave some behind too. :-) We have learned to space our "away Shabbats" and limit them to only 1 or 2 per month as a rule. They do take a little extra "doing" but when we prepare ahead, the time a away and fellowship and opportunities for "iron sharpening iron" makes the effort WELL WORTH IT.

My Menu Plan
Prep Day Lunch:
Snacky Lunch (Sliced apples, peanutbutter, sliced cheese, crackers and oranges)

Erev Shabbat:

Mama's Challah

Grilled Chicken

Mamma's Garlic Mashed Potatoes

Steamed Broccoli

Homemade Strawberry Ice Cream garnished with a Shortbread Cookie

Shabbat Breakfast:
Thermos Cream of Brown Rice Cereal w/ Apples and Cinnamon

Shabbat Main Meal:

Empanadas, two kinds - Black Bean, Grilled corn and Rst Red Bell Pepper & Spinach, Garlic and Sheep's Feta (These take a a little "doing" because of the rolling, cutting and filling, but there great to take places and are good at room temp. So I made them on Thursday to help ease the burden.)

Salad with Casa Dressing (a creamy Mexican style dressing)

(My hostess, is making Shepards' Pie /with lamb, Taco Soup and Salad)

Havdalah:
Returning home to Pot Roast in the slow cooker.

If anyone wants recipes. Just request them I will post them.

May your preparations be blessed!

HomeShalom's Chocolate Sauces

I was experimenting with making chocolate sauce from scratch last winter and wrote a post about it and never posted it. (I have a few of those!) My husband was a "Hershey Syrup" kind of guy, but the ingredients list did not pass my test. So I used to by the organic version of it by Alaska, which he liked. Since we have moved, our grocery options became more limited and I am trying to be more thrifty with our purchases (the organic stuff is expensive!). So I have gotten in the habit of making more and more things from scratch whenever I get the hankerin'. Ben had been without his beloved syrup for a while...so I thought I try to come with a home made version. These experiments resulted in no cook chocolate sauce variations that we can make anytime with things I keep on hand in my food pantry. It's a beautiful thing! Enjoy!

Home Shalom's Milk Chocolate Sauce

1/4 C Coconut Oil

1/4 C Cocoa Powder

1/3 C Dry Milk Powder

1/3 C Maple Syrup

1tsp Vanilla Extract

2T Filtered Water

Mix all ingredients together until nice and smooth. This is the family favorite, hands down. we double it when we make it.

HomeShalom's Dark Maple Chocolate Sauce
1/4 C Maple Syrup
2T + 2tsp Cocoa Powder
Mix well and drizzel as desired.

This version gives a slight maple undertone to your chocolate which we found to be delicious. We use Grade B syrup which is strong in maple flavor...but a light amber Grade A would be
would be more discreet on the maple undertones. You could slightly increase the cocoa to compensate (make them heaping Tablespoons).

--------------------------

HomeShalom's Dark Agave Chocolate Sauce
1/4 C Agave Syrup
2T + 2tsp Cocoa Powder
Mix well and drizzle as desired.

This version is smooth and delicious. I think it was my favorite.

--------------------------

HomeShalom's Dark Honey Chocolate Fudge Sauce
1/4 C Raw Honey
3T (heaping) Cocoa Powder (scant 1/4C)
Mix well and spread or spoon as desired.

This was a much thicker consistency, like fudge sauce. It could be warmed and it would thin out. It had a honey flavor in the back ground.

-------------------------------
Variations
I have also played with adding flavors to my sauces but failed to record them for the post. So I would like to encourage you to play with them too. Flavor extracts like cinnamon, mint, orange, banana, coconut, cherry and vanilla have all been delightful! Instant coffee and pumpkin pie spice and peanut butter are also things I have yet to try..but sound like they have potential!

* Each Sauce is shelf stable and can be stored in the cupboard in an airtight container if you double the recipe or have leftovers.
* I did not have any Barley Malt or Rice Syrup on hand, but I think it would work just as well.

*** Some suggested uses: add to coffee; top ice cream; drizzle on (or dip) fruit; top pancakes, blintzes or french toast; milk; mix in to make choc flavored ice cream, malts or shakes; smoothies; pudding; flavor hot cereals like oatmeal or farina; jazz up your granola; drizzle over homemade cinnamon sugar tortilla chips; fondue; mix into a basic muffins, pancake or cookie batter to convert it to a chocolate version; dip for pretzels or graham crackers; mix in a club soda for an old fashioned chocolate soda; mix in yogurt for fruit or pretzel dip. We love it over our frozen homemade "banana only ice cream".

Shabbat Food Prep Tips

A friend of mine was asking for tips on preparing food ahead for Shabbat. She says that the Friday night meal and Challah are flowing great...but it is hard to get in the swing of having things ready for Shabbat day. I can relate...I am sure all of us can...before we got a system that worked for us. I am goign to share some ideas, but I want to enourage others to share thier "life saving" tips in the comments sections will you please? Not only will me friend will be blessed, but I will be too! I am always open to learning to do things better!

I have some friends who eat very little on Shabbat. Some people even fast. This is easy to do if its just a couple adults...but that is not at all practically when you have kids! As a matter of fact, I find we munch more on Shabbat than any other day. It kind or reminds me of Thanksgiving in that way, people totally relaxing and eating more than they should. :-) That is not what it looks like every Shabbat...but it is common...so all the more reason we need to do a little more preparation ahead of time. :-)

We eat sort of "seasonally" so what we do in the colder or wetter months is different than what we do in the hotter months. Right now, we are "in between" we still have nice days that may be hot...yet things are cooling off and we are already starting to crave warm foods again. So I will suggest a little bit of a mix here.

Shabbat Breakfast ideas
Hot Cereal - When we want something hot we turn to Hot Cereals. You can search online for recipes, but if you want a cook book, Sue Gregg's Breakfasts, is wonderful and healthful. So is the one by the Goldbecks which is quite nice. The make ahead part is done by cooking them in the crockpot or by starting the cooking process and sealing it up in a thermos to let it slowly finish the process over night. It is often cooled by the next morning (which is nice for summer)..so if you want it pipin' hot, stick to the crock. Here is my recipe for Brown Rice Cereal We also usually have homemade granola on hand as a back-up.

Muffins and Breads - I have some muffin monsters on my hands! We love Muffins. Whenever I make muffins I make a minimum of 4 dozen. They freeze well and are handy to pull out on Friday for Shabbat breakfast the next day. Same it true with any kind of quick bread! This with a tall glass of milk is a tasty, easy and satifying breakfast. I use all whole grains and small amounts of natural sugar, so I don't have to feel guilty about feeding them dessert for breakfast! I have also made extra Challah or stuffed my Challah like a sweet bread for for the next days breakfast. It is just as easy to make 2 loaves as it is one! My Challah is whole grain and sweetened with honey too, so no guilt here! :-) I'ld be happy to share Whole grain muffin recipes with you if you ask...I just realized I don't have ANY posted. (How could that be??)

Fresh Fruit often shows up at our Shabbat breakfast table. You can blend up smoothies ahead of time and keep them stored right in the blender pitcher in the fridge. (Depending on your blend, it may seperate...just give it a stir with the spoon.)

Quiche or Fratata are very tasty served cold for breakfast or for lunch!

Mid-day ideas
During the hotter months I often think of "what would I pack for a picnic" or bag lunch. This such as:

Wraps
Cold Chicken
Salads (of all kinds! Pasta, grains, green salads, bean, etc)
Fruit
Rolls
Cookies/ bars
Cheese, crackers and wine
Veggies and dip
Sandwiches
Seasoned Popcorn
Dried Fruit
Mixed Nuts
Cold Pizza
Frozen Yogurt Pops
Nutbutter Balls

Hard Boiled Eggs

Ants on a Log

We discovered when we had a hectic Friday during our move and dinner didn't get made that Chinese Shabbats are very tasty! We over ordered and ate cold chinese all the next day. Cold Chinese if very good!!! We eat leftover Chinese that way all the time now!

And I prepare those things ahead. In the cooler months we seem to need the warm foods. This is when the crock gets a full work out! We are a multi crock family. I have learned the beauty of the crock! Here is a great site to jump start some crockpot love. This is such a practical tool. I actaully have 3 large crock pots and 3 small (dip sized). You can find them pretty cheap...if you train yourself to use them they are SO worth it! You can do breakfast lunch and dinner in the Crock for Shabbat. I have! My crocks have the bowl that comes out, so I can fill it and put my stuff in the crock in the fridge and pull it out in the morning. Or if you don't have the space, try those nifty Crockpot bags. This makes Shabbat clean up a breeze too! The crock pot is wonderful for the simplicity of make-ahead one pot meals! 2 crocks are also handy if you make rice in one and "toppin's" in the other. If you want some great crock pot recipes, let me know...I'll post those too.

make-ahead idea is this.

Crock Shabbat Ideas:
Beans (for burritos and rice)
Soups and Stews with bread
Chicken Dishes
Roasts
Mexican Layered Casserole
Lasagna (I never to he oven anymore - do this with uncooked noodles!)
Rice Dishes
Baked Potatoes for potatoe bars

Potato Dishes
Fresh bread
Veggies
Warm Desserts
Warm Beverages

Extra Early Make Ahead Tips
Make your meal ahead earlier in the week and put it in a bag in the crock and freeze it. After it freezes into shape, take it out of the crock and just store it in the freezer in the bag. This way it fits perfectly in the crock frozen. I have just put my big "meal cube" in there frozen on Shabbat morning and its done by dinner. (You chould defrost it the night before too, if you just put it in ziplock with out the shape. I have done that too.)

I have also spent a "make ahead meal day" and made lots of Shabbat meals and frozen them in Zip Lock bags and labled them. This is very handy to do if you know you are coming into a busy season or if you need to pick up a commitment on Friday that cuts into prep time. When you make one pot meals through out the weekm make twice what you need and freeze the left overs: Automatic Shabbat meal! (I like to save it for a week or two after..so it seems "new again".) :-)

Havdalah (End of the day) Meal:
I always used to treat this as a completly seperate meal...I still do at times...but I have recently allowed my supermom self the freedom to "let go" of that. I will often just make lots of food (or even just have healthy snacky foods) to graze on in the day and through the evening without making a seperate meal. I have opened a big bucket of (homemade) premade popcorn for our evening food. I wouldn't serve that to guests for dinner...but the family thinks its a treat!

If I make ahead a seperate meal, I just follow the same guidelines as I do for earlier meal.

In the winter time, when the sun goes down at 5, I may turn the oven on at six to make something...but I don't do that in the longer months. (I can't imagine living in Alaska...when the sun just doesn't do down! That would have to be a whole different way of doing things!!)

So that is the gist of how we manage our Shabbat meal planning. I hope it sparks some ideas and helps inspire you.

Simplicity is something I have to be deliberate about..otherwise I make it much more complicated than it needs to be!

The biggest key is preparing ahead. Planning your meals ahead in time to get your groceries and get them made, so that your work is done come sundown Friday. If i put things off unitl Friday, I get cranky and nothing seems to "go right". It is hard to keep the Shalom in the Home. :-) But when I am prepared, all the extra work on prep day is actyully a joyous occasion. The kids and I scurry about as we sing to worship music and prepare for our date with the King of Kings!

Coco Cranberry Raw Bars

This is a version of raw Lara Bar I came up with that has become a family favorite. It was requested from my Shabbat Menu last week. They are so easy to make and so delicious. I hope you will try them!

Coco Cranberry Raw Bars

2C dates, rough chopped

1/2 C cocoa

1/2-1C coconut

1 tsp vanilla

1C dried cranberries

1C raw cashews

1. In the food processor, with the cutting blade, process the first 4 ingredients to make the base that sticks together. It will look crumbly, but press some together to see how well it sticks. If is doesn't you need more dates.

2. Add nuts and cranberries and pulse to chop and mix. (The finer your nuts the better it will hold its shape. The nuts in my picture are not as fine as they should be...this batch did not slice as well as the last.)

3. Pour mixture onto a large sheet of wax paper. Fold the wax paper over the pile pressing and shaping the pile underneath into a pressed log. When it is all smashed together in a firm tight log. Wrap well in wax paper and put into a Zip lock bag and store in the fridge. When you want to serve, just slice off pieces, and eat. They look like little cookies. They are pretty too! These are nice to travel with too. When we take long trips, we'll just pinch pieces off and skip the formality of the cutlery. :-)

Tips: If your bars are too crumbly add more dates. This may very based on the moistness of your dates and coconut. If you don't like really dark rich chocolate, use only 1/3C cocoa.

If want to experiment with your own combinations (which I highly recommend and hope you share with me!). This is the rough "formula" you can follow:

(1 part of each)

Example:

1C nuts of choice

1C dates, chopped

1C dried fruit

Spices as desired

This recipe is linked to Tuesday Twister

Shabbat Menu 8/28

I make my meals ahead so that I may fully rest on Shabbat and put my attention toward worship, study, prayer and fellowship.

Friday lunches can get "lost in the work shuffle" of preparation day...so I am adding them to my menu planning...so I do not forget (and Pappa doesn't get tempted to go grab a Pizza for lunch). :-)

We will fellowship this week with dear friends who travel an hour and half to spend the day with us. They come early and leave late (we take fellwoship seriously in these parts!) and I like to make sure they don't go home hungry. We have 10 kids between us (so far).

Then the following day, we have a special event with another dear family coming from the same area! A birthday party sleepover for both families, a "star party". We have both become aware of the amazingness of YHVH's story that He writes in the heavens for those who take the time to read it..so we ware learning too! So we will have the tents up and the telescopes out and possible a fire going (a good warm up for Sukkot!). There are 12 kids between us! Its going to be more precious time in fellowship. Our cup runs over this weekend! So I am planning meals ahead to Monday.

This is what's in the works:

Prep-day Lunch

Easy Cucumber Soup

Raw Wheat Crackers

Shabbat Dinner

Grilled Ahi Tuna Steaks with Pineapple Salsa

Herbed Rice

Baked Breaded Zucchini

Shabbat Breakfast

Fig Miltons and Fresh Milk (Sumatran Coffee for Mom and Pops)

Shabbat (Oneg)

Potato Bar

Marinated Greens

Havdalah Meal

Cream of Corn and Onion Soup

Sour Dough Spelt Bread

Snacks and Bevs

Yogurt Pops

Seasoned Popcorn

Choc Cran Coconut Raw Bars

Herbal Vita Mix Tea (Iced)

Orange Peoka Vanilla Honeybush Blend Tea (Iced)

Shabbat Shalom!

Marinated Kale

Here you go Carmen, as per your request:

This is a dish a dear friend (DJ) brought over one day. I just loved it (as I do most of her creations!), so she shared the recipe with me..and now I share it with you.

Kale is one of the last greens I usually go for...but this recipe has opened new doors for kale at my table! This is an "intuitive" recipe subject to your tastes...so experiment with it a little.

• Get a bunch of kale and chop it into really small bits. Message it with a some sea salt.




• In a seperate dish (I like to use a liquid measuring cup or pint jar) you are going to "eyeball" how much dressing to use for your batch of kale. Start by putting equal parts balsamic vinegar and red wine vinegar in the jar.




• Than add a hefty glop of minced garlic, fresh or dried basil and onion powder or dried onions. (I have used minced fresh green onion, or red onion too. Just add them after the next step if you do.) Whisk together.




• Slowly drizzle some Olive Oil into the vinegar mix, whisking all the while, to thicken and incorporate and mellow the vinegars.




• Give a taste test with a kale leaf; adjust flavors if needed.




• Pour over kale and toss.
  

Put it in the fridge and let it marinate for 8-24 hours (which makes it great salad for Shabbat). The kale softens a little as it marinates. This is delicious by itself.

Variations:

My friend's favorite combination (which agree is quite tasty!) is adding Chopped Sun Dried Tomatoes, Chopped Green Olives, Chopped Avocado and Chopped fresh tomato to it and toss.

I also discovered that it is quite good mixed with Israeli Couscous, cashews, peas and raisins! (this would also me true for Millet, Orzo or Quinoa)

Let me know if you try it or make a new variation!

Enjoy!

This Post is linked with Tuesday Twister.

Simple Crackers

Here is the simple cracker recipe (you asked for Stephanie) from last Shabbat Menu. It is quick and easy. I have a large food processor, so this fits fine...but if yours is small you can half or even quarter the recipe. These are fast and easy to make.


You might also like to try some of my other cracker recipes: Graham Crackers , Our Favorite Cracker Yet , Wheaty Thins , Oatmeal Crackers , Cracker Chronicles , PeanutButter Graham Crackers


Simple Crackers
--------------------------------------------------------------------------------

This is a simple cracker base, from which you can vary in many many ways. Variations that we have tried and liked are below. I may add to it if I can remember too. :-) Be sure not to bake these too long... they are best BEFORE brown.

4 cups whole wheat flour
8 tablespoons (1/2 Cup) butter (or oil) cut into chunks
2 teaspoons salt
Water

Preheat oven to 400 degrees

Lightly dust 3 large cookie sheets with flour (corn is nice, wheat is fine)

Put all ingredients into a food processor and run until combined. Add 1/4C Water and let machine run for a bit; continue to add water a little at a time until mixture holds together if you pick up a handful and give a squeeze (not crumbly - not sticky).

Roll out onto lightly floured surface and transfer and score. Or Roll out and tear off pieces or cut into shapes and place on sheet.

Bake for about 10 minutes until LIGHTLY browned - careful not too brown. The lighter the better. Serve warm or let cool completely and store in airtight container. I especially like them them really thin...but you can get a feel for what you like.


** Variation 1 - Parmesan Crackers **

Add 2C Parmesan Cheese. This is our favorite so far!

** Variation 2 - Cream Crackers **
Double the butter and use milk or cream instead of water.

** Variation 3 - Rosemary 2T+ Finely Crushed

** Variation 4 - Lemon Pepper 1T+

** Variation 5 - Original Spike Seasoning 2-3T

(Cinnamon and Rapadura or maple sugar or even cocoa would be tasty if added to the Cream Cracker. Let me know if you try it before me!)

Homemade Ginger Beer

My DH has always liked soda. But since He has been at home a lot more and on the road a lot less...he rarely drinks it since it is not something we keep at home. He does prefer to have flavored drinks to good ol' clean water (like the kids and I drink regularly). I would get him treats from the health food store or co-op from time to time of natural sodas, but those are NOT prudent choices when it comes to responsibility in the budget! So I try to come up with healthy alternatives for him. He really appreciates my teas, especially when I out a little honey or agave in them. This is how to make Lactofermented Ginger Beer (its like root beer not alchohol).

This was my latest experiment, the info is from the folks at Learning Herbs.com. You can check them out at their web site or on YouTube. This is video lesson instruction is done in 4 segments; 2 on making the culture and 2 on making the soda. (These were freebies on YouTube.) I was on the Herb Mentor forum when someone mentioned liking these, so I thought I would give it a try this week since I have lots of Ginger in the fridge. (Although I had to go buy sugar) We were very pleased with the results. It was remniscent of Kombucha...but much better tasting in our opinion. It is not sweet at all, I believe the culture eats it up like the kombucha in the fermentation process. It is VERY refreshing in the summer heat. I think this could be something that we could "keep on hand".