tag:blogger.com,1999:blog-62042313927163978712024-03-11T14:02:13.128-07:00Adventures in (Kosher) BreadLand... and moreTziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.comBlogger408125tag:blogger.com,1999:blog-6204231392716397871.post-60372038107903250772022-05-12T03:08:00.000-07:002022-05-12T04:35:26.073-07:00Is your couscous Israeli? (Are you sure?)<div class="separator" style="text-align: left; clear: both;"><a style="clear: left; margin-right: 1em; margin-bottom: 1em; float: left;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEtfgiwHauKf5kwCHqiLTJH4jjHxLjVIZ6fkSlek1DzQHWIuVlUcgmmSQqxHOoSTT388rC9CPlDHyMq2FuM1sLJ4OBhn6fJplJMk6DXwNfp4kxTtJwQzinbiRpx5FnkUe8zux8SjEhEb5GGSAuIGu4O87zGknalNYBOjFvhSfVsFDhh3C_HMpTYEn/s1600/couscover.png"><font size="2"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEtfgiwHauKf5kwCHqiLTJH4jjHxLjVIZ6fkSlek1DzQHWIuVlUcgmmSQqxHOoSTT388rC9CPlDHyMq2FuM1sLJ4OBhn6fJplJMk6DXwNfp4kxTtJwQzinbiRpx5FnkUe8zux8SjEhEb5GGSAuIGu4O87zGknalNYBOjFvhSfVsFDhh3C_HMpTYEn/s1600/couscover.png" data-original-width="500" data-original-height="500"></font></a></div> <font size="2"></font> <p> </p> <font size="2"></font> <p><font size="2">Last week, I happened to spot this item in our Israeli kids’ magazine. Don’t worry, I’ll translate it down below.</font></p> <font size="2"></font> <p><a href="https://drive.google.com/uc?id=1I-jPhRy0m7nfuF1HJRzrJYN9Ts9CTtpC"><font size="2"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://drive.google.com/uc?id=1p7bbzP4OwTOF709sZLaKWktRJS9thsEO" width="404" height="304"></font></a><font size="2"> </font></p> <font size="2"></font> <p> </p> <font size="2"></font> <h1><font size="2"><img style="float: right; display: inline;" alt="ביסלי גריל 70 גרם - ביסלי | אסם - נסטלה" src="https://osemcat.signature-it.com/images/Fittings/osem-hq/Upload_Pictures/Prod_Pic/6929281/Catalog/6929281_7290000066141_L_Enlarge.jpg" width="200" align="right" height="200"><em>Wallah? Amazing fact of the week</em></font></h1> <p><em><font size="2">In all kinds of places all over the world, they sell a food called “Israeli couscous,” which actually has no connection with couscous. It’s actually just פתיתים / petitim, which are indeed an Israeli invention from the 1950s. </font></em></p> <p><em><font size="2"><strong>And we say to the world: </strong>Wait ‘till you discover the amazing thing we call Bissli Grill (BBQ flavour)!</font></em></p> <p><font size="2"></font></p> <p><font size="2">Of course, it’s not quite true that there’s NO connection with couscous.</font></p> <p><font size="2">Both couscous and Israeli couscous (petitim, which just means “flakes”) are made from semolina flour and water. It’s just a matter of what you do with it from that point. </font></p> <p><font size="2"></font></p> <p><font size="2">The production process for “real” couscous involves adding water to the semolina flour, rolling it around (traditionally with your fingers, but these days, by machine), then run it through a sieve to get pieces of the right size. It ends up looking very much like a grain (like bulgur)– but it isn’t. Because the grains are so tiny, real couscous cooks almost instantly once you add boiling water, making it a delightful suppertime side in an emergency.</font></p> <p><font size="2"></font></p> <p><a href="https://drive.google.com/uc?id=1GTag72CFs9KVw-sGoCEnwBcr6ga2_v-j"><font size="2"><img title="image" style="float: right; display: inline; background-image: none;" border="0" alt="image" src="https://drive.google.com/uc?id=17SZEB3ni1impCFoyXXM3ruZ2s6sSZdDb" width="170" align="right" height="244"></font></a><font size="2">Here in Israel, </font></p> <font size="2"> </font><a href="https://www.breadland.org/2022/05/is-your-couscous-israeli-are-you-sure.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-62062406397031472452021-09-29T04:58:00.001-07:002021-09-29T05:07:17.840-07:00Simply Gorgeous Vegan & Pareve Florentine Cookies<div class="separator" style="text-align: left; clear: both;"><a style="clear: left; margin-right: 1em; margin-bottom: 1em; float: left;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEo8cRhr_dDD49ESYSYNfxIrTtSr5I7KphcDalTbqUzUhpPQcjND5DhjMoV04HPzDLhv67aN0l-wYZeyz6CXphUboaAKzSISoxj3_0I_uv7kFoabn7Hca7dTp1Mg82XChXni0nXvbgVQ/s0/COOKIES.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEo8cRhr_dDD49ESYSYNfxIrTtSr5I7KphcDalTbqUzUhpPQcjND5DhjMoV04HPzDLhv67aN0l-wYZeyz6CXphUboaAKzSISoxj3_0I_uv7kFoabn7Hca7dTp1Mg82XChXni0nXvbgVQ/s0/COOKIES.jpg" data-original-height="500" data-original-width="500"></a></div> <p> </p> <p>If there’s one word that doesn’t come up much on this site, it’s GORGEOUS. That’s because I’m all about flavour and convenience. If something tastes great, it’s not too much potchke to make, and it comes out reliably every single time, then it’ll go on my list of favourites. If it’s a hassle and never quite succeeds – well, it’s not one I’ll try more than a couple of times, let alone share with you here.</p> <p>You might think these Florentine cookies are the exception. They certainly LOOK potchke-dik, especially if you garnish them up with drizzled chocolate, sprinkled icing sugar (confectioner’s sugar), or whatever frou-frou touches you care to add. But that’s the thing – they’re <em>not</em>.</p> <p>These are startlingly delicious and easy to make! And DEFINITELY fall into that magical category of “I can’t believe they’re really pareve.” (Or vegan, or whatever your food choices are…)</p> <p>Why Florentine cookies?</p> <p>I grew up eating Florentine cookies, which we’d buy at Yitz’s (not-kosher) deli – Toronto’s answer to NYC's iconic Katz’s Deli. My grandfather used to take us there all the time, not coincidentally (I now realize) because they also sold cigars, and he loved him his cigars. There was so much I loved there, starting with the red soda, through the amazing deli meat (best left unsaid since this is a kosher blog, but it was all "kosher-style"), to the delicate chocolatey Florentine cookies (white and brown chocolate) at the end.</p> <p>Mmm... nothing like them. Except this homemade version, which comes very, very close. The (not much) margarine and coconut cream gives them an almost buttery richness I adore.</p> <p>Today, Yitz's is long-gone. They shut down permanently in 2019, but I stopped eating there somewhere around 1990. Yet out of the blue a few months ago I got a hankering (now that I'm over 50, I give myself permission to call these "hankerings" rather than "cravings" for their chewy, authentic Florentine cookies.</p> <a href="https://www.breadland.org/2021/09/simply-gorgeous-vegan-pareve-florentine.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-88210448695350915652020-12-08T05:22:00.000-08:002020-12-08T05:22:01.155-08:00The easiest way to feed your sourdough starter (video) - less than 1 min + totally foolproof<div class="separator" style="text-align: left; clear: both;"><a style="clear: left; margin-right: 1em; margin-bottom: 1em; float: left;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yGp9k_1A839Q2Wj3aERrSCFqk3aMhZujvarAtidkxIucNNCFVM7wA5rxeBIeBiAIedMzEx9H6JoIOBUK8ASGI0R8e-_NxziIsUpuF07y1r1mRhFCsjJiSEK29y1wr6GfK-51LG4VCGs/s500/sourdough.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yGp9k_1A839Q2Wj3aERrSCFqk3aMhZujvarAtidkxIucNNCFVM7wA5rxeBIeBiAIedMzEx9H6JoIOBUK8ASGI0R8e-_NxziIsUpuF07y1r1mRhFCsjJiSEK29y1wr6GfK-51LG4VCGs/s16000/sourdough.jpg" data-original-height="500" data-original-width="500"></a></div> <div class="separator" style="text-align: left; clear: both;">Too many sourdough bakers fuss too much and make it sound like this thing is rocket science. I gave my daughter some of my starter and she got so perplexed searching online for how to care for it.</div> <div class="separator" style="text-align: left; clear: both;">So I thought I’d share how it takes me literally under one minute </div><a href="https://www.breadland.org/2020/12/the-easiest-way-to-feed-your-sourdough.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-75846272487615268892020-12-04T05:14:00.000-08:002020-12-04T05:17:10.222-08:00Meet your new go-to weeknight one-pan easy-bake chicken and rice<div class="separator" style="text-align: left; clear: both;"><a style="clear: left; margin-right: 1em; margin-bottom: 1em; float: left;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb7OenZnRbDXcq0fm5REBujAB3Qju5T88vM2-rHzlxYwbpWUiVstxFydpyqon0oo3sW0H7GGg5e7-n-8GGwoJpzaoCFpwAhlxDQs4qdIr6rwkZjx2a-IV05Tic1BnYfjBpndJLtcxG0A/s0/gotochicken.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb7OenZnRbDXcq0fm5REBujAB3Qju5T88vM2-rHzlxYwbpWUiVstxFydpyqon0oo3sW0H7GGg5e7-n-8GGwoJpzaoCFpwAhlxDQs4qdIr6rwkZjx2a-IV05Tic1BnYfjBpndJLtcxG0A/s0/gotochicken.jpg" data-original-height="500" data-original-width="500"></a></div> <div class="separator" style="text-align: left; clear: both;">What’s your go-to chicken recipe? <br> One you can use for any given weekday or even, in a pinch, for Shabbos? <br> One that just takes a few minutes to throw together? <br> One you feel good about sending to other families in the community - or just keeping it and eating it yourself?</div> <div class="separator" style="text-align: left; clear: both;">Do you even have one?</div> <div class="separator" style="text-align: left; clear: both;"> <br> I didn’t used to, but I do now! And I'd love to share it with you.</div> <div class="separator" style="text-align: left; clear: both;"> <br> Many years ago, I was given Norene Gilletz's cookbook <a href="https://amzn.to/2Ia8chd">The Pleasures of Your Food Processor</a><em></em> as a wedding present. Like a few cookbooks from this beloved Canadian food writer, it was actually </div><a href="https://www.breadland.org/2020/12/meet-your-new-go-to-weeknight-one-pan.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-12626369759563731352020-11-27T05:15:00.000-08:002020-11-27T05:15:56.650-08:00Don't worry, they're delicious! Pareve vegan lemon olive oil shortbread<div class="separator" style="text-align: left; clear: both;"><a style="clear: left; margin-right: 1em; margin-bottom: 1em; float: left;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpDhwAf44HOo7Tzc75ni-8VCnOa4UEkqrqRLMDiYWKVlnMQqnv71FsZZouXnuaa-hRLoCrAvzBo5ZdSm_fQMn3WwAEQZPUIbX16ZC7pKTddnMu_SubQJ2xkHxmvE6QeKgPVBAm4h-BOY/s500/shortbread.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpDhwAf44HOo7Tzc75ni-8VCnOa4UEkqrqRLMDiYWKVlnMQqnv71FsZZouXnuaa-hRLoCrAvzBo5ZdSm_fQMn3WwAEQZPUIbX16ZC7pKTddnMu_SubQJ2xkHxmvE6QeKgPVBAm4h-BOY/s16000/shortbread.jpg" data-original-width="500" data-original-height="500"></a></div> <div class="separator" style="text-align: left; clear: both;"></div> <p class="separator" style="text-align: left; clear: both;">Pareve shortbread???? Vegan shortbread? Shortbread that showcases the unique, lovely, and delicate flavours of the Land of Israel? And hey, while we're dreaming, a fast, easy shortbread that comes together in a few fuss-free minutes?</p> <div class="separator" style="text-align: left; clear: both;"></div> <p class="separator" style="text-align: left; clear: both;">Have I got a recipe for you!</p> <div class="separator" style="text-align: left; clear: both;"></div> <p class="separator" style="text-align: left; clear: both;">This <a href="https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/">Lemon, Rosemary, and Olive Oil Shortbread</a> recipe from Cookie and Kate combines just a few simple and unlikely ingredients, and the result is a great big sophisticated thumbs up. </p> <p class="separator" style="text-align: left; clear: both;">Let me say right up front that while I love lemon desserts, I am not a massive olive oil fan, and naturally shy away from using it in desserts, except for this <a href="https://www.food.com/recipe/chocolate-olive-oil-mousse-363395">amazing Pesach olive oil mousse</a>, which I make, in which the chocolate almost totally masks any olive-oily flavour. </p> <p class="separator" style="text-align: left; clear: both;">So if you're not an olive oil fan </p> <a href="https://www.breadland.org/2020/11/dont-worry-theyre-delicious-pareve.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-15476393097675485902020-07-17T04:34:00.000-07:002020-07-17T04:34:00.594-07:00Healthier (and pareve! and vegan!) Dalgona / TikTok / Korean viral coffee<div class="separator" style="text-align: left; clear: both;"><a style="clear: left; margin-right: 1em; margin-bottom: 1em; float: left;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOAtkteB3iXE4XKHAADeypvJPXS6hNXT91M5El8_x7XNMNn28OvCAY5pWoIdOtw5Odm09PZwkCnZhQpc9TEjin-amx_Hzf_tX2NxlU27se3ZpJwxSSuJwuAs2fUewK0_D_YcBY3V4Tko/s1600/viral.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOAtkteB3iXE4XKHAADeypvJPXS6hNXT91M5El8_x7XNMNn28OvCAY5pWoIdOtw5Odm09PZwkCnZhQpc9TEjin-amx_Hzf_tX2NxlU27se3ZpJwxSSuJwuAs2fUewK0_D_YcBY3V4Tko/s1600/viral.jpg" width="500" height="402" data-original-width="500" data-original-height="500"></a></div> <br> <div class="separator" style="text-align: left; clear: both;">Unless COVID-19 has totally passed you by, you've probably tried Dalgona coffee. Made famous by a bunch of copycat <a href="https://www.youtube.com/watch?v=oENpvyppGEw">TikTok videos like this one</a>, the idea is that with just three simple (and pareve!) ingredients, you can whip up a delightfully foamy coffee base: 2 tablespoons each of instant coffee, sugar, and water. You whip the base until it's firm, which is magic in itself. Then you gently stir the base into milk so you don't lose the foam and you have a nice cool coffee drink you can serve over ice cubes. </div> <p class="separator" style="text-align: left; clear: both;"><a href="https://drive.google.com/uc?id=10tb0baw_u5gh5tqB43j0U8qBqpkbqBW9"><img title="image" style="float: left; display: inline; background-image: none;" border="0" alt="image" src="https://drive.google.com/uc?id=1Kad2YCSNmKr0UEGKno0e1fIdbiNjU9Z3" width="404" align="left" height="271"></a></p> <p>Voila! Dalgona coffee!</p> <div class="separator" style="text-align: left; clear: both;">It got its name because the whipped texture of the base reminded people of dalgona, a sugary sponge toffee (honeycomb toffee to some) that's apparently popular in Korea (probably identical to the Canadian variety I've made often).</div> <div class="separator" style="text-align: left; clear: both;"></div> <div class="separator" style="text-align: left; clear: both;">I first succumbed </div><a href="https://www.breadland.org/2020/07/healthier-and-pareve-and-vegan-dalgona.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-20155993976182955212020-06-26T08:36:00.000-07:002020-06-26T08:40:34.415-07:00Two super-quick tricks for the most awesome cabbage rolls!<div class="separator" style="text-align: left; clear: both;"><a style="clear: left; margin-right: 1em; margin-bottom: 1em; float: left;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyz-lL4TqJItSATCZUH_eEYrN-7yFRJz1RJ1dnbuwcfO-hvu-6zRMX42FelIhd3yxx-Uy8G5cqTbeAs0PH2rROhFz3ghijMtYRU6jzqJZJoirU_05NonnSDCo0HVbERNasFCFHPBVu9i4/s1600/cabbage.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyz-lL4TqJItSATCZUH_eEYrN-7yFRJz1RJ1dnbuwcfO-hvu-6zRMX42FelIhd3yxx-Uy8G5cqTbeAs0PH2rROhFz3ghijMtYRU6jzqJZJoirU_05NonnSDCo0HVbERNasFCFHPBVu9i4/s1600/cabbage.jpg" data-original-width="500" data-original-height="500"></a></div> <div class="separator" style="text-align: left; clear: both;">Cabbage rolls… I admit it, they used to be a big YUCK from me, but they’ve really grown on me over the years.</div> <div class="separator" style="text-align: left; clear: both;">Think of them as Jewish sushi… heated up… in tomato sauce…?</div> <div class="separator" style="text-align: left; clear: both;">Okay, maybe not.</div> <div class="separator" style="text-align: left; clear: both;"> </div> <div class="separator" style="text-align: left; clear: both;">But I hope these quick tricks will have you thinking twice about maybe throwing some cabbage rolls into your family’s mix.</div> <div class="separator" style="text-align: left; clear: both;"> </div> <div class="separator" style="text-align: left; clear: both;">This post is exactly what it says: two tips that will save you a ton of time.</div> <p>Cabbage rolls are so totally forgiving, I'm not even going to give you a recipe. To make them, just mix up a bunch of meat with some parsley, salt, pepper, eggs, maybe rice if you like that sort of thing, and roll it into balls. (Omit the meat and just roll up rice for a veg/vegan version, as I do for NR!). Wrap balls in cabbage leaves, place on a bed of cabbage leaves in the pan (these don't get served or eaten, they're just there for flavour / moisture), and bake with your choice of tomato sauce / ketchup / brown sugar / ginger ale / garlic / sweet & savoury combo in the oven until the balls are cooked through (about an hour if the meat is raw).</p> <p>There -- not a recipe, just a great technique for making a pretty nice-looking Ashkenazi staple quickly and easily. And like I said, there are two secret trips that will have you rolling these like a pro.</p> <p>(If you want a recipe, I have used <a href="https://foodwishes.blogspot.com/2009/01/another-chef-john-is-traveling-rerun.html">this one in past</a>.)</p> <p>I didn't used to love cabbage rolls, but once </p> <a href="https://www.breadland.org/2020/06/two-super-quick-tricks-for-most-awesome.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-90445801958531394622020-05-19T04:21:00.000-07:002020-06-26T08:41:00.647-07:00Separated at birth? Actually, KIND OF. Stealing my sister's vegan cornbread muffins/loaf recipe video!<div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQ-rQeblg2ImeRQ13SDGe-ATzVrWxTuxJBvn4K13dTRfMnpdFDV5P21V00LzQliYpkKQuYRF15tosVBw93xf6YHz4brK9dvwhTzoH7bGC-y5ZIC6-UbNdIyO7ckYf2nSkexPfpi9Y1_o/s1600/muffins.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQ-rQeblg2ImeRQ13SDGe-ATzVrWxTuxJBvn4K13dTRfMnpdFDV5P21V00LzQliYpkKQuYRF15tosVBw93xf6YHz4brK9dvwhTzoH7bGC-y5ZIC6-UbNdIyO7ckYf2nSkexPfpi9Y1_o/s1600/muffins.jpg"></a> </div> <p>So my super-smart baker-almost-psychologist sister (aka <a href="https://www.youtube.com/channel/UC-5EMTFVoOCKl-BBISOJpKQ">Vegan Ukelele on YouTube</a>) has decided to branch out into super-smart musical baking videos. Since she's vegan, almost everything will work for kosher kitchens as well.</p> <p>Did I mention she went to baking school and everything? If she tells you something's good, <em>it is</em>.</p> <p>And her first video is all about one of my favourites: cornbread. Or cornbread muffins. It’s all in how you bake them up, as I’ll let her explain in the video, which I’m embedding below.</p> <p>Watching this video, so proud of my “sister-from-the-same-mother,” I had quite a few weird separated at birth moments, thinking in my head, "That's <em>exactly </em>what I would have said." That was especially true because I was watching with NR, who has </p> <a href="https://www.breadland.org/2020/05/separated-at-birth-actually-yes.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-44007554046963104002020-05-13T03:42:00.000-07:002020-06-26T08:41:10.772-07:00I made these 2-ingredient pareve vegan sweet potato rotis -- and so can you! (with these 3 tips)<div class="separator" style="text-align: left; clear: both;"><a style="clear: left; margin-right: 1em; margin-bottom: 1em;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_yqLm6la5djXn6fDATpfMHVLccrB8KtCYXKmcMzWt_WNm5d7l8_OJj-V7P8V_upi-tTdqzMrchsArYNKMsmEls-tyWdNTXMU9rAt_xtwE8MODiJ5kuTP7jouD0lasQezkBaRIiV-XbQ/s1600/sweepo.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_yqLm6la5djXn6fDATpfMHVLccrB8KtCYXKmcMzWt_WNm5d7l8_OJj-V7P8V_upi-tTdqzMrchsArYNKMsmEls-tyWdNTXMU9rAt_xtwE8MODiJ5kuTP7jouD0lasQezkBaRIiV-XbQ/s1600/sweepo.jpg" data-original-width="500" data-original-height="500"></a> </div> <p>Ya know, there's nothing like a sister! Let's all head out onto our balconies at 6 p.m. tonight and clap for our sisters. No? All clapped out? I thought so.</p> <p>(if "clapped out" means something obscene, I don't want to know about it, so just leave me and my naivete in peace)</p> <p><a href="https://veganlovlie.com/sweet-potato-flatbread-no-added-oil/">This vegan sweet potato flatbread recipe</a> from Teenuja at Veganlovlie kept popping up in various social-media channels, as recipes do during corona times, when suddenly everybody has time to cook. And I kept batting it away, ignoring it, vaguely interested but not quite enough to actually try it.</p> <p>(Okay, I confess, maybe both the word "vegan" and the non-word "lovlie" deterred me a little... why pay money for a URL with a misspelling in it?)</p> <p>And then my sister, who happens to be vegan, happened to mention that she'd happened to try it. Which got those gear-wheels a-turnin', or whatever it is that gear-wheels do... and away I went the very next day.</p> <p>They were SO easy, and super yummy. Not just "super yummy for a 2-ingredient recipe" for "super yummy like you could serve them to company and nobody would ever suspect."</p> <p>Today, I made them for the second time. And I'm here to tell you that you can, too. Practically that you should.</p> <p>Now, I do want to jump right in and say this: <br> Two ingredients doesn't mean EASY.</p> <p>I mean, they ARE easy. But you will </p> <a href="https://www.breadland.org/2020/05/i-made-these-2-ingredient-pareve-vegan.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-89104084555495917242019-06-14T07:24:00.001-07:002019-06-14T07:24:18.739-07:00No corn syrup? Make your own with only 3 ingredients!<div class="separator" style="text-align: center; clear: both;">
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<a style="margin-right: 1em; margin-left: 1em;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbXmqtZeO-HOqUO3lQ8I9TTGj6hVuEMFjzLwiNEHn3sxVn6V4giOqAxqeWMRjWZjlys1ky6zIKTZV9n4eBnLvPpNoWoe3XU7BSLBwS9S4Widi8IZDuTiNtEQF8iQ0qFsXemeHaflQat4/s1600/blogimage.jpg" imageanchor="1"><img align="left" style="float: left; display: inline;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbXmqtZeO-HOqUO3lQ8I9TTGj6hVuEMFjzLwiNEHn3sxVn6V4giOqAxqeWMRjWZjlys1ky6zIKTZV9n4eBnLvPpNoWoe3XU7BSLBwS9S4Widi8IZDuTiNtEQF8iQ0qFsXemeHaflQat4/s1600/blogimage.jpg" border="0" data-original-width="500" data-original-height="500"></a></div><div class="separator" style="text-align: center; clear: both;"><br></div><p>One of the basic baking ingredients that’s particularly tough to come by in Israel is corn syrup. </p><p>And some Fridays, it seems like every single recipe I want to try – whether it’s <a href="http://www.breadland.org/2014/11/janis-dohmanns-and-now-my-pecan-pie.html">pecan pie</a> (or the <a href="https://www.landolakes.com/recipe/17205/classic-pecan-pie-bars/">pecan bars</a> I made today!), <a href="http://www.breadland.org/2015/02/15-minute-pareve-peanut-brittle-yes-you.html">peanut brittle</a>, or something else – relies on a generous quantity of the stuff. Corn syrup in a recipe isn’t just for flavour, so as most people have found, you usually can’t just substitute something else, like honey, maple syrup, or straight sugar. </p><p>Corn syrup does some kind of magic that I can’t explain and helps things thicken up and set, especially in candy making. (If you know, feel free to explain it to me in the comments!)</p><p>But there is one thing you can substitute: INVERT SUGAR.</p><p>Invert sugar is a sugar-water syrup that’s been boiled to 236°F (114°C) and then cooled off slightly. At that temperature, the sugar turns… well, magical. Again, explain it to me in the comments. But essentially – it turns into corn syrup. Light corn syrup, and it’s true that it doesn’t have that strong “corn syrup” flavour that I love. But it will turn out beautiful </p><a href="https://www.breadland.org/2019/06/no-corn-syrup-make-your-own-with-only-3_14.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-60064064810823138122019-02-13T06:36:00.001-08:002019-02-13T06:36:14.739-08:00Mythbusting: Cooking chicken soup low and slow? (the truth revealed!)<p><a href="https://lh3.googleusercontent.com/-6_cfkXn2lBw/XGQrG8BU6sI/AAAAAAAAq4c/dW5VeizuHugCyh0Wl3ciKDJ_0ductKDNACHMYCw/s1600-h/image3"><img width="504" height="504" title="image" style="display: inline; background-image: none;" alt="image" src="https://lh3.googleusercontent.com/-gYiPXkCEKzs/XGQrI2ht96I/AAAAAAAAq4g/ofLQbp7iOf8e95y5tAnISeNz585L3T2DQCHMYCw/image_thumb1?imgmax=800" border="0"></a></p>
<p>
Are you making your chicken soup all wrong???</p><p>If you're like me, you've always believed chicken soup has to cook low and slow -- the lower and slower the better. Who doesn't know that?</p>
<p>But after I shared here about my recent experience using the pressure cooker to create a dish that I might ordinarily have used the crockpot for, I went back and read the article by food wizard Kenji Lopez-Alt <a href="https://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html">about why pressure cookers totally knock slow cookers out of the water</a>.</p>
<p>And his main example is... chicken soup. </p><p>Well, stock, but hey, you say potato, I say po-taaaaa-toe. Because what is our trusty Shabbos soup if not stock with some veggies and kneidlach tossed in?</p>
<p>For about 20 years now, Wednesday has been Soup Day around here. Bones go in, cooking low and slow. In Toronto, we did the soup overnight on Wednesday and fridged it Thursday morning (or, in the winter, set it out on the porch to freeze!). Here in Israel, we do it on Wednesday afternoon after <a href="http://blog.aliyahland.com/2019/01/feeling-under-weather-two-things-making.html">our weekly Shufersal order</a> arrives with the bones. (IF our weekly Shufersal order arrives with the bones!)</p>
<p>Either way, by Friday morning, the soup is </p><a href="https://www.breadland.org/2019/02/mythbusting-cooking-chicken-soup-low.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-29406655432959893752019-02-06T23:09:00.000-08:002020-06-26T08:41:36.135-07:00Why pressure cookers rock (just like this SUPER EASY coconut chicken curry)!<a href="https://lh3.googleusercontent.com/-6YsDP3YYg4E/XFvW8jyp70I/AAAAAAAAq00/Q9JA1_CGwMES2sNv3xgFRxndvX4Irw2pQCHMYCw/s1600-h/image%255B4%255D"><img alt="image" border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgRtQfMyIztLEDPWcAd9FZ964j1__z1dJ8eijk_9qqHWz2nfyXrB8_F_BMh3EYVSZj2CLrY7XhIgvwLy7iSwtrHsoCjSncUpuBOHEAh9eFGP2-NCSAspW15T-YMyq_6cgUS6U_2ejWPk/?imgmax=800" style="background-image: none; display: inline;" title="image" width="504"></a><br>
What kind of flavours are you craving this winter????<br>
Winter is still here in Israel, and if you're like me, you may be desperate for warm, flavourful recipes that are a little out of the ordinary. That's the case with tonight's super-easy pressure cooker chicken dinner.<br>
This recipe is unusual for this site. Why?<br>
Well, first of all, I don't even remember if I've ever posted any meat recipes here. Certainly, there aren't many. But winter time is meat time as far as I'm concerned.<br>
Second of all, because it calls for a pressure cooker, which is a big and cluttery piece of kitchen equipment, and in general, I prefer to go low-tech and skip the gadgetry.<br>
But I like my pressure cooker enough to have brought it with us when we made aliyah and it's growing on me every single year. <br>
A couple of weeks ago, I decided to crowdsource my supper-making decision. I had a bunch of chicken, I had enough time, so I asked my foodies group on Facebook whether I should make it in the crock pot (slow cooker) or pressure cooker.<br>
The answers were inconclusive, which was weird because I was sure people would have an opinion one way or another. But one person very helpfully posted a link to an article by the awesome J. Kenji Lopez-Alt, who's quickly becoming one of my foodie heroes, about <a href="https://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html">why pressure cookers totally knock slow cookers out of the water</a>.<br>
(He's the same Food Lab guy who changed my life <a href="https://www.seriouseats.com/2015/10/best-baked-ziti-recipe-soak-pasta.html">by telling me I don't have to precook pasta</a> for lasagnas and casseroles! check it out here)<br>
Yes, there is still a place in my heart for my trusty crock pot. Nothing else can handle cholent quite as well, and if you’re going to be out for hours and want hot supper when you come home, the crock pot is fabulous. But if you’re home anyway, and looking for a quick and delicious supper, basically the article explains that you can get richer flavour <br>
<a href="https://www.breadland.org/2019/02/why-pressure-cookers-rock-just-like.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-62187066265129504342019-01-01T05:45:00.001-08:002019-01-01T06:03:30.226-08:00Cold-weather dough raising hack: Try a lizard mat<p><a href="https://lh3.googleusercontent.com/-sFC8JAo6nes/XCtu2ugzrII/AAAAAAAAqt0/qfselRJkU_M_6coTg_IGWSBIr-AFfSrUACHMYCw/s1600-h/image8"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-cuvpzO4ycxc/XCtu4MTniyI/AAAAAAAAqt4/_2KN8mGVFCMdfI42v1Q8OVvoJHxos0WjACHMYCw/image_thumb3?imgmax=800" width="504" height="504"></a></p> <p>Chilly weather? Dough refusing to rise??</p> <p>I feel your pain.</p> <p>It feels absolutely insane to be kvetching about the cold here in Israel, but the fact is, it DOES get cold here. Not as cold as some places, but because of that, many homes don’t have central heating and you have to rely on patchy warming from air conditioners and inefficient space heaters. Besides which, houses are built out of concrete, which not only holds onto cold, but it also feels damp—often because it is.</p> <p>So the cold can be very intense here. And that can make bread very, very grumpy.</p> <p>Over the last few weeks as things chilled, I’ve noticed that breads are not so happy rising with the frigid air, especially when things dip down below 20 (Celsius). </p> <p>After a few attempts to steam dough (setting it in a covered bowl set into another bowl or basin filled with hottish water), which led to a scare at one point when the water turned out to be too hot, I was ready to try something else. Anything else.</p> <p>And then I remembered: the <a href="http://s.click.aliexpress.com/e/b0O6a6Qy">lizard mat</a>.</p> <p>What the heck is a lizard mat???</p> <p>If you’re more into kitchen stuff than messing around with animals, maybe you haven’t heard.</p> <p>I, on the other hand, used to own lizards, long ago. Reptiles, being cold-blooded, need to be externally warmed, with lights overhead, plug-in “rocks” they can clamber up on to sun themselves on… and heat mats, flat waterproof(ish) plastic that you put under stones or another base material to warm it up JUST enough that it’s going to cozy up a lizard without hurting him.</p> <p><a href="http://s.click.aliexpress.com/e/b0O6a6Qy"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-xWXqsnFnMxo/XCtu5C7-Y3I/AAAAAAAAqt8/cFIW_oj8eskMJ_hmSQ25oIS6iDAXlpbXACHMYCw/image4?imgmax=800" width="404" height="404"></a></p> <p>They also need a nice steady supply of food – in my lizards’ case, live crickets. But that’s another story.</p> <p>I bought <a href="http://s.click.aliexpress.com/e/b0O6a6Qy">my lizard mat on Aliexpress</a> back at Pesach time – I chose the 7W size for a little over $3 – because I wanted to start making yogurt. It worked great for </p> <a href="https://www.breadland.org/2019/01/cold-weather-dough-raising-hack-try.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-58390087272191846272018-12-02T06:22:00.001-08:002018-12-02T06:22:50.490-08:00One-Pan, One-Ingredient Kosher Vegan Refried Beans<p><a href="https://lh3.googleusercontent.com/-Fn2rTYSFkGg/XAPqaFr90KI/AAAAAAAAqlo/1h1eos8k1iMnSYtTScRCtkf8ZVzJ01_VQCHMYCw/s1600-h/image3"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-OKLZ-DZlpyk/XAPqdFpgEJI/AAAAAAAAqls/8ZMieVVVrawWCZ9e0uW9QvszrvcJK8fBQCHMYCw/image_thumb1?imgmax=800" width="504" height="504"></a></p> <p>I don't know what I did right, and I certainly don't want to ask too many questions for fear of jinxing it, but the truth is... shhh... my family LOVES beans.</p> <p>And that has made refried beans (or, as the people who invented them call them, <em>frijoles refritos</em>) one of our go-to favourites for after-school eating, especially in chilly weather, that both warms them up and tides them over until suppertime.</p> <p>The truth is that <em>refritos</em> are sometimes good enough to make converts even of devout non bean lovers. Try it and see, even if other bean recipes haven’t gone over as well. The long cooking time gives the beans a magical “powdery” texture that isn’t really beany at all (at least, in our opinion here!).</p> <p>These refried beans are basically a one-ingredient, one-pan recipe. I strongly recommend a </p> <a href="https://www.breadland.org/2018/12/one-pan-one-ingredient-kosher-vegan.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-15929963674939508152018-10-14T07:06:00.001-07:002018-10-14T07:08:39.044-07:00Easy No-Bake Pareve Key Lime Icebox Cake<p><a href="https://lh3.googleusercontent.com/-3OVQOGQOAEE/W8NNX0jNweI/AAAAAAAAqWU/LaaSF44_pwEhAlvXwl_0s9Vzeo_wp_SUgCHMYCw/s1600-h/image3"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-A4KMrguK0WQ/W8NNZov6muI/AAAAAAAAqWY/JyzYv_ZcocYfWCeAG-hGWqLTHKcs9hRAQCHMYCw/image_thumb1?imgmax=800" width="504" height="504"></a></p> <p>Is there anything better than the taste of lime in the summertime? If you've read many of my posts here, you'll know I'm obsessed with lime flavoured anything, especially after a few years here in Israel with NO LIMES (waah!). Now that they're readily available and seasonal, I make sure to take advantage, gorging on amazing fresh Israeli limes before they're gone for the rest of the year.</p> <p>(We do freeze some juice as cubes to use in sauces, salads, etc.)</p> <p>I know what you're thinking, though. It's NOT summertime. By now, mid-October, we're well into fall. But here where we live, temperatures are still in the 30s (celsius, I guess mid to high 80s F?) and we haven't really had our first good rain. So it's still summer in my mind, though to be honest, I often forget what season it is.</p> <p>In any case, the air conditioning is still running -- and that's what really counts. <br> And when it's hot outside, there seriously is nothing like lime. And also, nothing like a quick, easy no-bake dessert.</p> <p>Oogat Biskvitim, which literally means Biscuit Cake (in the British sense of cookie, rather than the American meaning of a savoury roll), is super-popular here, almost as much so as the ubiquitous <a href="http://www.breadland.org/2015/05/chocolate-balls-super-easy-israeli-kids.html">Kadurei Shokolad, literally chocolate balls</a>. </p> <p>In searching for recipes to tweak to get what I wanted, I found out that outside of Israel, it's most commonly known as </p> <a href="https://www.breadland.org/2018/10/easy-no-bake-pareve-key-lime-icebox-cake.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-42050989055273261952018-10-10T04:51:00.001-07:002018-10-10T04:51:48.846-07:00Sunny Side Up Rice: Weekday Asian skillet fried rice for one (pareve)<p><a href="https://lh3.googleusercontent.com/-oHKyTZlw0xM/W73nV0fLh1I/AAAAAAAAqUU/1D7hbddYBLYCdb01Ioy8xMAlJd5A6ZIJgCHMYCw/s1600-h/image23"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-QdKj0Q_lx8Q/W73nXqmItYI/AAAAAAAAqUY/1RCriPLPNSAlrTABdA0whK6v07FRNfRqwCHMYCw/image_thumb11?imgmax=800" width="504" height="504"></a></p> <p>Need a little something to bring an ordinary weekday over to the <em>sunny</em> side?</p> <p>Here’s a way to elevate rice from a humble side dish to a glorious main course for one person, perfect for weekday lunch or light supper? I don't usually talk about cooking for one, for the obvious reason that I live with several other people. But when the kids are off at school all day, sometimes I want to invest a few minutes into making something truly delicious that’s just for me. <br></p> <p>There aren't many foods as simple and comforting as rice, and though this fried rice dish has a number of steps, it's simple enough to prepare in the background while I’m working, and the end result is flavourful and incredibly comforting. There are two possible variations -- "Indian" and "Chinese" (I'm using quotation marks because I don't want to pretend that these are authentic flavours...) that are equally simple to prepare. </p> <p>This is why I love working from home – I can’t stand </p><a href="https://www.breadland.org/2018/10/sunny-side-up-rice-weekday-asian.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-68724779656863278772018-09-23T05:47:00.001-07:002018-09-23T06:00:07.366-07:00What to eat when you're sick of Yom Tov food... (hint: Israeli-style Indian!)<p><a href="https://lh3.googleusercontent.com/-BidRBBaaAE4/W6eLNdVxE3I/AAAAAAAAqSY/utayklDBmZQ5FjLedzuyDdVLd5ldSowGQCHMYCw/s1600-h/image3"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-HUY9zbfc6vc/W6eLPL54TrI/AAAAAAAAqSc/DnPqXweKFGIxf-WSsE6EhtYcUpw5HzkmACHMYCw/image_thumb1?imgmax=800" width="504" height="504"></a></p> <p>When I was little, my father went to India for a few weeks with his best friend. There was some sort of classic Bollywood plot -- an arranged marriage for the friend which needed to be thwarted so he could marry the love of his life back in Toronto, something like that.</p> <p>The actual plot doesn't matter. What matters is that he came home with a love of all things Indian, from delicate little nose rings to Bollywood cinema to the delicious, flavourful treats he'd eaten all over the country. We were lucky because Toronto had a nice little Indian village where you could browse in sari shops before or after eating your fill of spicy curries and savoury flatbreads of all kinds, topped off with an unbelievable fudge my brother and I couldn't stop making fun of because of its unfortunate name: Barfi.</p> <p>Yes, there is an actual dessert with the word "barf" in it. As tiny tots, </p> <a href="https://www.breadland.org/2018/09/what-to-eat-when-youre-sick-of-yom-tov.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-55353264860876984532018-09-23T05:14:00.001-07:002018-09-23T05:14:35.621-07:00EASY potato-peasy pareve-or-meat-or-vegan oven-baked samosas for Sukkos<p><a href="https://lh3.googleusercontent.com/-Awc1MxJRKek/W6eDR9zQ9KI/AAAAAAAAqRE/II1HWojf3U4x22MU3ETS_BJ5F525dNhWwCHMYCw/s1600-h/image12"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-9PT4L67eNCQ/W6eDTuZvm-I/AAAAAAAAqRI/ciPZb7O4uBwHp_HLgvdlNaZ4smIrseOPQCHMYCw/image_thumb6?imgmax=800" width="504" height="504"></a></p> <p>When you’re overwhelmed with yamim tovim and absolutely desperate for flavour and CRUNCH, there’s absolutely nothing like samosas! I’m making these as part of an India-themed sukkah meal, which I hope to post the entire menu for at some point over the next little while, but you could absolutely serve these delicious crunchy bites all on their own, and fill them up with whatever savoury filling you happen to enjoy.</p> <p>I happen to think Indian flavours go particularly well in the sukkah – whether your sukkah nights are chilly, like ours were in Toronto, or a little on the warm side, as they definitely are here. If your meal is pareve, there’s lots of opportunity for delicious milk-based Indian sweets for dessert – otherwise, whatever you normally serve is just fine.</p> <p>One reason I love these samosas is that you bake them in the oven, making them slightly healthier than a deep-fried treat, while these wrappers stay super-crispy no matter how you cook them. It’s the satisfying texture of deep-fried, without all the oil.</p> <p>The filling for these savoury could-be-vegan samosas is actually too easy for a recipe, but here goes:</p> <a href="https://www.breadland.org/2018/09/easy-potato-peasy-pareve-or-meat-or.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-90973973086084332472018-08-29T13:25:00.001-07:002018-09-08T15:54:55.554-07:00Super-Easy Thick, Spreadable, Bakeable DIY Cream Cheese in Israel<p><a href="https://lh3.googleusercontent.com/-dPEl8KNn64c/W4cA_1uiq9I/AAAAAAAAqGk/5V7saf1v-TowXOpIpcP8y60b1v2KfsVHgCHMYCw/s1600-h/image27"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-Ws0FhIbegb4/W4cBBpzKMFI/AAAAAAAAqGo/BDRUgZPsa0s9w33L8VBWPAouu9KbK_9UgCHMYCw/image_thumb12?imgmax=800" width="504" height="504"></a></p> <p>Cream cheese can be a hit or miss affair here in Israel. Sure, some brands are okay for eating, but where the native product fails is usually when it comes to baked goods that call for genuine cream cheese, as I discovered at Shavuos a couple of years ago. It's too thin, too gummy, too shiny, whatever. It's just... WRONG.</p> <p>In case you’re wondering, sour cream is called “krem gevina shamenet,” and as you can see, there are lots of flavour choices…</p> <p><a href="https://lh3.googleusercontent.com/-tithaxRGwcc/W4cBC5TPEMI/AAAAAAAAqGs/1JyHxNKPMfc53GW49ieHaqVN6oWtbVPHQCHMYCw/s1600-h/image30"><img title="image" style="margin: 0px; display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-etMgVYA50TY/W4cBD60vB6I/AAAAAAAAqGw/hj2EzxjoV9UYK4IH_VCPKSQcJkhPRJFCgCHMYCw/image_thumb13?imgmax=800" width="244" height="186"></a><a href="https://lh3.googleusercontent.com/-8S8tOrTnsgo/W4cBFRtppNI/AAAAAAAAqG0/GM6ihS_BaecvhH1CRPPsJULxtl-YjnbewCHMYCw/s1600-h/image33"><img title="image" style="margin: 0px; display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-9Dhw8B7KUnY/W4cBGcUFD9I/AAAAAAAAqG4/1n4YMXgcvGskT17A01WNna2FJPEiIcbFgCHMYCw/image_thumb14?imgmax=800" width="244" height="160"></a><a href="https://lh3.googleusercontent.com/-qiePrKOP_qg/W4cBIsjzbkI/AAAAAAAAqG8/Y48KrvHFe2McHxIfw7_qCR3KZnfJObySQCHMYCw/s1600-h/image36"><img title="image" style="margin: 0px; display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-GfGIhRFVSew/W4cBJixL6II/AAAAAAAAqHA/BZt02xSTZyAxPCkO6wKPNlIDJsXh44B3gCHMYCw/image_thumb15?imgmax=800" width="244" height="174"></a></p> <p>…but none of them are anything I’d want to bake into a cheesecake.</p> <p>But then this year, I found out I could make my own. And not only does it taste great, it works perfectly in recipes!</p> <p>I won't bother calling it a RECIPE, because it's too easy to be a recipe! </p> <p>It only works if you're in Israel, simply because you can’t get Israeli dairy products here. Then again, if you're outside of Israel, you can probably just buy Philly. The truth is, you can buy Philly here in a lot of places as well, as well as some good brands that substitute reasonably well. But if you're turned off by additives like</p><a href="https://www.breadland.org/2018/08/super-easy-thick-spreadable-bakeable.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-60377180935659050242018-07-22T03:55:00.001-07:002018-07-22T03:56:47.020-07:00Vegan Pretty Pink Swirl Kool-Aid Sugar Cookies<p><a href="https://lh3.googleusercontent.com/-YOPi7SCmE64/W1RiaECAMbI/AAAAAAAAp_U/DxvUvK9aea0gXnMg3e7WSGEeMQ26JiZ6wCHMYCw/s1600-h/image3"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-VsjejCWz5n8/W1Riblxfl9I/AAAAAAAAp_Y/f0lFwEFORNQIFJ9AO_mViqCbn_lnq9ndQCHMYCw/image_thumb1%255B1%255D?imgmax=800" width="504" height="504"></a></p> <p>I wanted something different for dessert this Shabbos and for whatever reason, my mind went to the stash of Kool Aid that's been sitting in the cupboard here for over a year. And the only flavour of Kool Aid that counts, as far as I'm concerned, is Strawberry.</p> <p>Feel free to make these with any colour you want!</p> <p>Anyway, an image of these swirly cookies swirled into my mind and I knew exactly how I was going to make them.</p> <p>All I needed was a decent sugar-cookie recipe that didn't rely overly much on butter. I've used a couple of pareve sugar cookie recipes in the past, including <a href="http://www.couldntbeparve.com/recipe/chanukkah-sugar-cookies/">this one from Couldn't be Parve</a>, which uses margarine, and <a href="http://www.breadland.org/2012/11/pareve-sugar-cookies-for-not-exactly.html">these ones</a> which use shortening. </p> <p>But here in Israel, I don't like the taste of the margarine, there are no "healthier" margarines available, and shortening simply doesn't exist. My substitute has become coconut oil, or (sometimes) half and half margarine and coconut oil. So I started looking around for recipes... and found <a href="http://www.couldntbeparve.com/recipe/amazing-sugar-cookies/">another one from Couldn't be Parve</a> looked absolutely perfect. </p> <p>I wasn’t consciously looking for a vegan recipe, though I <em>was </em>delighted by the idea that we could nibble on the dough to my heart’s content!</p> <p><a href="https://lh3.googleusercontent.com/-_tnljWr71GI/W1RieMigIqI/AAAAAAAAp_c/ghR8WFGaUaII7Bz_FXzEoDCx5OeAkWHyQCHMYCw/s1600-h/image13"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-NJLKlbG9jPQ/W1Rif3_82ZI/AAAAAAAAp_g/bj1EQceUR3wHcDv0N8BqqrNxziMT8xvNgCHMYCw/image_thumb6?imgmax=800" width="404" height="357"></a></p> <p>(Vegan goodness? demerara sugar, coconut oil, Kool Aid, coconut milk…)</p> <p>This recipe uses coconut oil and coconut milk, which I was leery of but </p> <a href="https://www.breadland.org/2018/07/vegan-pretty-pink-swirl-kool-aid-sugar.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-18917598908443063212018-06-28T05:39:00.001-07:002018-06-28T06:21:43.054-07:00The Kosher Cauliflower Nuggets Revolution: Have you been assimilated?<p><a href="https://lh3.googleusercontent.com/-tbJBfcF2SCE/WzTWrYwIDdI/AAAAAAAAp8I/ov41dCjL9N4W6FN-44JOHnj2xlcG1dwfgCHMYCw/s1600-h/image19"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-wVuY4IJ2ZkE/WzTWtGToAqI/AAAAAAAAp8M/QZCylEXS2ocrLIsagN2VxxEkn-Ep2XApQCHMYCw/image_thumb9?imgmax=800" width="504" height="504"></a></p> <p>Have you tried cauliflower lately?</p> <p>I know, it’s been around for a bazillion years, but trust me – today’s cauliflower ain’t, as they say, your bubby’s cauliflower, steamed or boiled, mushy, drenched in cheese sauce. Not that there’s anything wrong with cheese sauce (slurp!).</p> <p>I admit I'm a latecomer to the cauliflower revolution. But this versatile veg, which is showing up these days in everything from <a href="https://www.foodnetwork.com/recipes/katie-lee/cauliflower-pizza-crust-2651381">pizza crusts</a> to <a href="https://www.brandnewvegan.com/recipes/mexican-food/amazing-cauliflower-tacos">vegan tacos</a>, has won me over totally and utterly. </p> <p>I mean, honestly, what's not to love?</p> <p>- You can buy it frozen (no checking for bugs!) and just cook normally <br> - It's colourless so it can look like whatever you want <br> - It happily takes on the flavours of whatever you cook it with <br> - It's low-carb (okay, I don't care about this one much, but some people do!)</p> <p>I mean, basically, cauliflower is the tofu of veggies. Or, like the midrash says about <em>mann </em>(manna), the food the Jewish people ate in the desert, if you were righteous enough it could taste like anything you wanted.</p> <p>I guess I’m pretty righteous. Aren’t you? And virtuous, if you’re adding cauliflower, which is a super-healthy cruciferous vegetable to your diet. Pat yourself on the back!</p> <p>But wait a second – just like with tofu and other bland-neutral foods, it's only healthy if you don't weigh it down with a ton of oil, processed flour, and whatnot. If <a href="https://gimmedelicious.com/2017/01/30/sticky-honey-sriracha-cauliflower-wings-baked-or-fried/">you bread it and deep-fry it</a>, it will be yummy, but it won't be "health food," as such.</p> <p>Since we had some in the freezer left over from the <a href="https://gimmedelicious.com/2017/01/30/sticky-honey-sriracha-cauliflower-wings-baked-or-fried/">Spicy Cauliflower Bites</a> we gobbled up the other day, I decided to make cauliflower nuggets (aka croquettes) for the kids’ after school lunch today. (In honour of the second-last day of school I decided to get my act together!)</p> <p><a href="https://lh3.googleusercontent.com/--vDIVKSGi2o/WzTWvzua3iI/AAAAAAAAp8Q/IWmqdXu3JLwbwlZUJ1eoG-T9xtKD2wWRwCHMYCw/s1600-h/image15"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-NgmtnrlUXo8/WzTWxY_7xDI/AAAAAAAAp8U/ysKKhVaapEM4HKLH-EM2__oWX5l3p_kpQCHMYCw/image_thumb7?imgmax=800" width="404" height="304"></a></p> <p>These croquettes are a fabulously easy homemade replacement for storebought shnitzel, a staple food here in Israel, and also for tuna patties of various kinds. They'd probably also work well with the addition of a little bit of thawed frozen spinach, for variety, or even other veg like frozen peas and carrots or frozen corn (don't puree them with the rest of the mixture, just stir in before forming croquettes!).</p> <p>I adapted <a href="https://www.justataste.com/5-ingredient-baked-cauliflower-tots-recipe/">these “Cauliflower Tots” from Just a Taste</a>, dubbing them “nuggets” because it’s more fun, making my nuggets pareve, and playing around with the seasoning a little, then baked them up quickly in the oven. The whole project (not counting thawing the frozen cauliflower for a few minutes first) took under 1/2 an hour, start to finish, using the food processor, and they turned out absolutely delicious. They hit that “need-something-savoury” spot just oh-so-perfectly round about mid-afternoon and you feel virtuous because unlike regular nuggets they’re not fried or heavy with chickeny greasiness.</p> <p>All vegetables, all deliciousness, all the time! I’d imagine they’d be easy to make vegan by using whatever egg substitute you prefer. There’s only 1 egg, and in fact, because they’re not deep-fried, they might hold together fine without anything, but I wouldn’t necessarily want to risk it.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBcyMDY71vX1XifwG2-k6JM7P4NPIobbhr1D2q-ruF_aYeneu-dVbrDmCmM5G_MwYx36X_SEGFVWjz1CDUfPRcdu_BAeN92B55_PWKF2K_-Y18c4BPi-_7X-nbKfLmkllkJP-uAySUkk/s1600-h/image3"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-L3GsQH2rC-T6QEBHIyUyL5Y0gpOE5jYu4xFcJ84Zx2pDf0okiN0cqvIck8MLQkCh10qf_hfAkIgz5Wqu5KW1HTVPFgzQegMwVBVgD-OTHG86zss2ijfeQDyq35ojBncqNuHo98HG9Y4/?imgmax=800" width="404" height="304"></a></p> <p>(oops, didn’t realize I was going to take pics until the mixture was almost used up!)</p> <p>I'm not going to list quantities here, because I wasn't keeping track. You can find proportions in the <a href="https://www.justataste.com/5-ingredient-baked-cauliflower-tots-recipe/">original recipe</a> or just </p> <a href="https://www.breadland.org/2018/06/the-kosher-cauliflower-nuggets.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-22912011409404138502018-04-27T05:05:00.001-07:002018-04-27T05:22:23.619-07:00Fancy challah without braiding? Testing out the “dad hack”<p><a href="https://lh3.googleusercontent.com/-Paj4y3U-2cE/WuMRjIiWB0I/AAAAAAAApts/fLf9LOticsM4H4Nq6yMDPdoIeZZtlD5nQCHMYCw/s1600-h/image29"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-1C74qxHtfKo/WuMRlMNeyFI/AAAAAAAAptw/M3sjycYno8040m1-9T3X-fuiRbd7GXXFgCHMYCw/image_thumb13?imgmax=800" width="504" height="504"></a></p> <p>After however-many hundreds of years, it's not often that you come across a NEW way of making challah.</p> <p>So when Seth Brandes shared his "dad hack" for making challah "without messing with braiding the dough," I passed it on earlier this week. (Why isn't anything moms do in the kitchen considered a hack?)</p> <iframe style="border: currentcolor; border-image: none; overflow: hidden;" height="476" allowfullscreen="allowfullscreen" src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fseth.brandes.1%2Fvideos%2F10214948315078071%2F&show_text=0&width=476" frameborder="0" width="476" allowtransparency="true" scrolling="no"></iframe> <p>I also decided to try it out. Instead of my usual portioning, balling, rolling, snaking, and braiding steps, I formed the dough into elongated ovals and got ready to go to town. </p> <a href="https://www.breadland.org/2018/04/fancy-challah-without-braiding-testing.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-113195362840642272017-11-23T05:19:00.001-08:002017-11-23T05:20:15.674-08:00The most yummy coleslaw–even for people who hate coleslaw<p><a href="https://lh3.googleusercontent.com/-z66PkGULmAg/WhbKk_LWtxI/AAAAAAAApG8/W-LJW6COFPcZxs4N_bN_yNcZJ1DkcAuYQCHMYCw/s1600-h/image14"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-a7xj0py0y18/WhbKmvCJkzI/AAAAAAAApHA/zbIPOwfxI1oMYE1hdazcUyTgJcKwcl9IQCHMYCw/image_thumb6?imgmax=800" width="504" height="504"></a></p> <p>How do you feel about coleslaw???</p> <p>I’ll be honest – I’ve always hated it. I just found it bland and uninspiring. Of course, I was used to the KFC style of coleslaw, which is essentially pureed or finely chopped-up cabbage with a ton of mayonnaise. Just not much to get excited about there.</p> <p>This one’s from Popeye’s, not KFC, but I’m sure you get the idea:</p> <p><a href="https://lh3.googleusercontent.com/-jO4A3-2uvY4/WhbKsJlEIhI/AAAAAAAApHE/MBySlwsuwAI7tfwGXWLlgRICMCTm6XwEwCHMYCw/s1600-h/image3"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-YnlfN8USLU4/WhbKuhaxQLI/AAAAAAAApHI/fIJYw49chvUC4UL49gPmUGrQeSKPpkM8wCHMYCw/image_thumb1?imgmax=800" width="404" height="319"></a></p> <p>One more complicating factor in our coleslaw lives was this: one of our kids hates mayonnaise with a passion. Cannot stand to be </p><a href="https://www.breadland.org/2017/11/the-most-yummy-coleslaweven-for-people.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-79737965236792408882017-10-03T15:02:00.001-07:002017-10-03T15:02:10.929-07:00The taste of fall: Easy homemade apple cider without a juicer!<p><a href="https://lh3.googleusercontent.com/-GyxCcWrTcnw/WdQIn3tR8JI/AAAAAAAAo2Q/Hj1IBf0arzomoOuWh69hB3gulOPHZSXEwCHMYCw/s1600-h/image19"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-mHsnPrRuAns/WdQIpkyZtDI/AAAAAAAAo2U/tYYh3ye_rkQeJ0xYyP7M3HaBIyjwpwa3wCHMYCw/image_thumb9?imgmax=800" width="504" height="504"></a></p> <p>Here in Israel, we miss lots of the familiar tastes of the seasons, but mostly, we get by. We adapt and learn to enjoy new flavours, like the way Naomi Rivka will stash a few fresh dates in the freezer for a couple of hours and then take them out and mash them into “sorbet.” Or <a href="http://blog.aliyahland.com/2014/05/when-chummus-comes-knocking.html">like chummus</a> – NOT!</p> <p>One of the things I love in the sukkah, besides a cool breeze (since there’s no hope for that where we are) is real apple cider. We drink it, but it’s also a crucial ingredient in my Yom Tov Squash Soup. Or at least it WAS, before we moved to Israel.</p> <p>There really is no substitute for cider. If you’re from the Northeast or some other fall-colours, cool-weather kind of place, hopefully you’ll agree. They sell alcoholic cider in the liquor stores here, but it’s more like bubbly-sweet apple juice than anything I would call cider. Apple juice is kids’ stuff, but cider has sass – it’s all grown up. It’s sweet but spicy; spunkier than apple juice and fuller in body and texture.</p> <p>And since we came here, it’s been impossible to obtain. <br>Oh, sure, there may be some kind of health-food store in the centre of the country that stocks a nice, cloudy apple juice. But – repeat after me – it’s Not The Same. And I didn’t know </p><a href="https://www.breadland.org/2017/10/the-taste-of-fall-easy-homemade-apple.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0tag:blogger.com,1999:blog-6204231392716397871.post-86303296395701711972017-09-30T23:41:00.001-07:002017-09-30T23:41:56.633-07:00Baking in Israel? Beware of FAKE condensed milk<p><a href="https://lh3.googleusercontent.com/-rnHKKTD6jdM/WdCN9Z6S7kI/AAAAAAAAo0c/oDCa2b1EVrAI6HPncwTUSaF6lFBHHxE5QCHMYCw/s1600-h/image24"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-skk2-wJ_Qhc/WdCN-cDmd4I/AAAAAAAAo0g/cAmFcWipxHAQ9kkaa15G4JQ_V_sl_Y9OACHMYCw/image_thumb12?imgmax=800" width="504" height="504"></a></p> <p>If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk:</p> <p><a href="https://lh3.googleusercontent.com/-Iq1szjrGWDs/WdCOAXfTsRI/AAAAAAAAo0k/moH68E2M4II_H-qK4c-Dt8AfpLqPgt7mwCHMYCw/s1600-h/image19"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-4_a0E2H4Ir4/WdCOBXF8UDI/AAAAAAAAo0o/qMxYp3GFc_02-WEnQqJIKxd3thj7IILEACHMYCw/image_thumb9?imgmax=800" width="304" height="229"></a></p> <p><a href="https://lh3.googleusercontent.com/-oQy_X4qmAgM/WdCODzI_xNI/AAAAAAAAo0s/HDOpAV6gLQs_xVCKAMDNQqjp31jHaKtAwCHMYCw/s1600-h/image20"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-ZxzvD-gd1Ck/WdCOE6z6A0I/AAAAAAAAo0w/HGTjmpkUq8oINpaKy_e8Xc_BoqI3mTf1QCHMYCw/image_thumb10?imgmax=800" width="304" height="229"></a></p> <p>But that’s where you’d be wrong. Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / <em>chalav merukaz umemutak </em>/ concentrated sweetened milk. But the English is different, and therein lies the key difference between the two – the one on the right is FAKE.</p> <p>Here are the ingredients of the real thing (on the left):</p> <p><a href="https://lh3.googleusercontent.com/-PKBZguyev_4/WdCOGNe5B8I/AAAAAAAAo00/RQa_hUlJ9SUmI1UZEjc54FjEH-IumrICgCHMYCw/s1600-h/image11"><img title="image" style="display: inline; background-image: none;" border="0" alt="image" src="https://lh3.googleusercontent.com/-sxvGVFs5-WA/WdCOGxrDl2I/AAAAAAAAo04/Sb5UQMKWibIupCuzHj4DVaGPtK5Kh0aEgCHMYCw/image_thumb5?imgmax=800" width="304" height="82"></a></p> <p>Milk (55%), sugar (45%). That’s it. Pure and simple.</p> <p>Now, here are the ingredients </p><a href="https://www.breadland.org/2017/09/baking-in-israel-beware-of-fake.html#more"></a>Tziviahttp://www.blogger.com/profile/11828930310967808828noreply@blogger.com0