It's been a long few weeks and I am definitely beat. The last week before Passover always seem so tough and there is still one day left of preparations As usual this week has been filled with those pre-passover snafus that seem to happen every year. This year they included an accident that involved a coconut, my finger, a peeler and lots of blood and an Ikea cabinet in my kitchen (where I keep all of my Passover things) that suddenly started to recline to the left and is now being kept upright by a variety of heavy objects.
Its all good though. Much easier than having to pack up your family and having to leave home with out even having enough time for your bread to rise.
I wanted to leave you with a quick thought that I heard this Shabbat from the assistant Rabbi of my Synagogue. The first 9 plagues the Hebrews witnessed passively Be it blood, frogs or locusts, G-d made them happen. The 10th plague was different though. In order to escape the death of the first born the Hebrews were told to mark their doors with the blood of the pascal lamb so the angel of death would pass over their homes. For the 10th pague the Hebrews had to actively participate. They had to opt in.
That is what the Seder is all about. It's about actively making a decision to be part of the Jewish people. It's about us opting in today. May everyone who is celebrating have a joyous Passover. Next year in Jerusalem!
Monday, March 25, 2013
Sunday, March 24, 2013
This is an easy apple kugel recipe that I make all year round. It can be served for either works for breakfast, a snack, a side dish or even dessert.
3 to 4 macintosh apples sliced.
3/4 cup almond flour
1/4 cup of any kind of sugar (When it's passover I use turbinado or demarara and when it's not Passover I use sucanat or palm sugar)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1. Pre-heat oven to 350 degrees.
2. Peel and slice apple and put them in a bowl of cold water.
3. Combine dry ingredients in a bowl.
4. Beat the egg and add to the dry ingredients.
5. Add the vanilla and mix until combined.
6. Drain the apple and pat dry. Mix them into the batter.
7. Pour into an 8x8 pan and bake for 35 to 40 minutes until golden.
Friday, March 22, 2013
Crafted Shcistocerca Gregaria
The real thing!
A few weeks ago there was a locust swarm in Egypt that spread to Israel. The swarm was made up of the common Egyptian Desert Locust scientifically known as Schistocerca gregoria. According to Jewish bugs are generally not kosher except for certain species of locusts. According to Jewish tradition this is one of the varieties that are kosher.
When I read about the swarm I knew I had to make some locusts this year. We have made a bunch of different ones in all sorts of different color combos using the same technique. My favorites, though, are our interpretation of Schistocerca gregaria.
Newspaper to paint on
Acrylic paint in the colors you want to make your locust in
Glue gun or Tacky Glue
Tulip Puffy Fabric paint or a black Sharpy for the mouth.
1. Paint the cork. Leave the bottom of the cork unpainted so the cork will not stick to the paper when drying. When the cork is dry flip it over and paint the bottom.
2. Cut two 3 inch pieces of pipe cleaner for the front legs, one 7 inch piece of pipe cleaner for the back legs and one 5 inch piece for the antennas.
3. Mold the middle of the pieces around the cork so that they fit properly when they are glued down. Then finish molding the different parts into their final shapes.
4. Cut out two 4 by 4 inch squares of tissue paper. If you are making the Schistoceria gregoria paint the wing makings on the tissue paper.
5. If you are not adding markings or when the paint is dry hold the tissue paper square at one corner and pinch the paper toward the opposite corner to form the wings.
6. When the painted cork is dry assemble the locust starting with the legs and antena. Using either the glue gun or the Tacky Glue place a thin line of glue about 1 inch long where you wants the pipe cleaners placed. FYI the front two legs are close together on the front and the long third pair of legs is placed towards the back.
7. When the pipe cleaners are dry add the wiggly eyes, mouth and wings.
Note: The tissue paper is delicate so you may want to eliminate the wings for younger kids.
Wednesday, March 20, 2013
8 ounces raw pecans
1 cup shredded coconut
1 teaspoon cinnamon
1/2 teaspoon salt
Pepper to taste
About 8 boneless chicken breast
Extra virgin coconut oil to grease the pans with
1. Ground the pecans in the food processor medium to fine
2. Combine the pecans, coconut, cinnamon, salt and pepper on a plate
3. Beat eggs in a bowl.
4. Dip the chicken in the eggs let the extra run off for a few seconds and the coat in the pecan mixture.
5. Bake in the oven at 375 for about 30 to 40 minutes depending on the size of the breasts.
Thursday, March 14, 2013
The 10 Plagues are a big part of Passover for kids. They are absolutely fascinated by them and they really help them to connect to the holiday. I clearly remember my kids coming home from school when they were little and singing a song about the Frogs that went like this:
One morning when Pharoah woke in his bed
There were frogs in his bed and frogs on his head
Frogs on his nose and frogs on his toes
Frogs here, frogs there, frogs were jumping everywhere
Even in his underwear (This line is not actually taught in school but passed down though the generation by older siblings)
Having a few physical examples of the 10 Plagues at your seder is a great way to keep the kids engaged. These frogs are easy to make and I think they are also very cute. T10 made the one on the left all by herself. I know that D7 could make this with a little bit of supervision and I'm sure that even younger kids would be capable of doing this with some help from a grown up!
Black embroidery thread
Tacky glue or a hot glue gun
Pattern for the frog
1. Print out this pattern and cut it out
2. Cut out 2 pieces of felt and lay them on top of each other. Pin the pattern to the felt and cut out the frog
3. Sew around the out side of the frogs leaving the bottom un-sewed.
4. Glue on the eyes
Tuesday, March 12, 2013
There is a wonderful gluten free blog called Elana's Pantry. Elana does amazing things with almond flour. She uses a food processor to mix her ingredients and that obviously has something to do with her success with almond flour. This is her recipe for Paleo Banana Bread and it is delicious. It's so good that the loaf I made for this picture this afternoon is almost gone and Passover is two weeks away.
I did make one change. Since I have not been able to find Spectrum palm shortening that is kosher for Passover I substituted it with extra virgin coconut oil. Like Elana I used a slim loaf pan since this bread won't rise quite as much as a bread made with flour. Elana recommends The Magic Line 3.5 x 7.5 inch pan. If you can't get one before Passover you can always use an If You Care makes unbleached paper loaf pan available at Whole Foods and Fairway. I like to double them up so that they retain there shape with the heavy banana bread batter in it. You can then reuse the pan on the bottom the next time you bake.
2 cups blanched almonds flour (Digestive Wellness has the best almond flour out there and it's kosher for Passover!)
1/2 teaspoon fine sea salt.
1 teaspoon baking soda
3 medium ripe bananas
3 eggs (room temperature so they don't solidify the coconut oil)
1 tablespoon vanilla extract
1 tablespoon honey
1/4 cup extra virgin coconut oil
1. Preheat the oven to 350 degrees.
2. Combine the dry ingredients and set aside.
3. Pulse the bananas in the food processor till smooth (it should only take a few pulses).
4. Add the eggs, vanilla, honey and oil to the food processor and pulse to combine.
5. Holding on to the top of the blade pour the batter in to a greased and floured with tapioca or potato starch.
6. Bake for 50 to 60 minutes or until it is firm in the middle of the pan. The bread will be darker than banana bread made with wheat flour so don't be put off by the darker color.
Thursday, March 7, 2013
8 ounces of raw pistachios ground to medium in a food processeors (this should make about 2 cups of ground nuts)
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon fine salt
fresh ground pepper to taste
6 boneless chicken breasts all about the same size.
1. Preheat the oven to 375 degrees.
2. Grind the pistachios to a medium grind. Put the ground nuts on a plate and add granulated garlic, salt and pepper. Toss to combine.
3. Dip the chicken breast in egg and then in the ground pistachios and coat both sides of the chicken.
4. Oil the bottom of a large pan or 2 depending on their size. Put the chicken in the pan(s).
5. Bake at 375 for about 1/2 hour until the chicken is cooked through
Tuesday, March 5, 2013
It's that time of year again and I am busy organizing my home and getting ready to clean for Passover. As we all know trying to eat healthy food on Passover is hard. There just seems to be so much junk food out there. While this does have some sugar in it, these raspberry bars are full of nuts and coconut and are very filling. My husband and son love these for a snack but you can also serve them for dessert or even for breakfast.
1 and 3/4 cups fine almond flour
1/4 tapioca starch/flour (or potato starch)
1 cup of shredded coconut
1/4 teaspoon salt
1/2 cup demerara or regular sugar
1/3 cup raspberry or apricot jam
Oil to grease pan
Tapioca or potato starch to dust pan
1. Preheat oven to 350 degrees and lightly oil and dust with tapioca or potato starch the 8x8 pan.
2. Combine almond flour, coconut and salt in a bowl. In separate bowl combine eggs and sugar. Add the sugar and eggs to the dry ingredients and combine.
5. Cover the bottom of the pan with half of the dough.
6. Spread the jam over the dough in the pan.
7. Using a teaspoon make small irregular balls of the dough on the tip of the spoon and put in on top of the jam.
8. Cover the jam with the balls leaving some small spaces. Then wet a tablespoon and shake off the excess water. Pat down the top of the small ball so there are no peaks that might burn. Bake at 350 for 35 minutes or until the top is golden.