tag:blogger.com,1999:blog-52273841327834724352024-02-07T14:41:54.523-08:00Yariv's RecipesSome random favorite recipes that I've collected here and thereYarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-5227384132783472435.post-3471947541861085822022-02-06T10:02:00.002-08:002022-02-06T10:02:34.071-08:00Lemon Kefir Cheesecake<div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Kefir is a relay race. Over several periods in my life I would get the urge to make it myself, so I would get a small amount of Kefir grains. But because it’s alive, it grows over time, and after a few weeks you find yourself buying milk by the gallon, and at that point really getting sick of it. When that happens I usually try to give the grains away instead of throwing them, just to keep the organism circling around until next time I get the urge.</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><br /></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">This recipe is a good way to use a lot of Kefir. Once you have half a gallon, you can strain it in a cheese cloth to make about a quart of Kefir cheese. The original recipe called for 750ml of 5% fat fage + 300ml of yogurt, but I find Kefir cheese to be a very good substitute.</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><br /></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Source: <a href="https://hamaroch.com/2020/11/19/ריבועי-עוגת-גבינה-לימונית/">hamaroch.com </a></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Prep time: 20 minutes</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Cook time: 50 minutes</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Yields: one 10” round cake</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><br /></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><b>Ingredients</b></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><br /></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Crust</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><ul style="text-align: left;"><li>200g finely ground graham crackers</li><li>1 cup melted butter</li></ul></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Filling</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><ul style="text-align: left;"><li>1 cup sugar</li><li>2 tablespoons corn starch</li><li>2 tablespoons flour</li><li>1/2 tsp baking soda</li><li>1 quart kefir cheese </li><li>1/4 cup fresh lemon juice</li><li>1 teaspoon grated lemon peel</li><li>3 large eggs</li></ul></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Glaze</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><ul style="text-align: left;"><li> 450 ml sour cream</li><li> 2 tablespoons of sugar</li><li> 3 tablespoons fresh lemon juice</li><li> 100 grams of white chocolate</li></ul></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><br /></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><b>Instructions</b> </div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><br /></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Crust </div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><ol style="text-align: left;"><li>To grind the graham crackers I use a ziplock bag and a rolling pin</li><li>Transfer to a bowl and pour the melted butter</li><li>Line a baking pan with parchment paper and pack the mixture tightly</li><li>Refrigerate while working on the filling</li></ol></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Filling</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><ol style="text-align: left;"><li>Preheat oven to 375</li><li>Mix the dry ingredient with a fork </li><li>Add the rest, and mix with a whisk so that there are no lumps</li><li>Pour over crust</li><li>Bake for about 40 minutes. The cake should be light and not golden, stable and slightly vibrating but not liquid</li><li>When ready, remove from the oven, spread the icing on the cake and return to the oven to continue baking</li></ol></div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;">Icing</div><div style="font-family: UICTFontTextStyleBody; font-size: 19px;"><ol style="text-align: left;"><li>Melt the white chocolate in the microwave or on a ben marie for a smooth, lump-free mixture</li><li>Mix the other ingredients separately</li><li>transfer 2 tablespoons of the sour cream mix to the white chocolate, stir and then transfer the chocolate back to the bowl with the cream</li><li>Mix to a uniform mixture and spread on the cake once it is ready</li><li>Continue baking for 5 additional minutes </li><li>Remove from the oven and allow to cool. Refrigerate for at least five hours</li></ol><div><br /></div></div>Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-61721551608724846162017-10-11T22:04:00.006-07:002017-10-11T22:06:39.131-07:00Vietnamese Beef Stew (Bo Kho)If you haven't figured it out yet, a lot of the recipes in this blog are not original. I just post them to keep my own copy, in case the websites where I found them go down. This one was originally called "Spicy Vietnamese Beef Stew", although I personally found it to be very mild, which is not surprising because there were no spicy ingredient. Fine by me, it's still delicious! Original Bo Kho has noodles in it. To keep with the paleo theme, my favorite substitute is enoki mushrooms.<br />
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Sources: <a href="http://nomnompaleo.com/post/5216859841/bo-kho-spicy-vietnamese-beef-stew" target="_blank">nom nom paleo</a> (stew) + <a href="https://www.myorganiclife.info/enoki_mushroom_noodles/" target="_blank">my organic life</a> ("noodles")<br />
Prep Time: 1 hour<br />
Cook Time: 4-5 hours<br />
Yields: 6-8 portions<br />
<br />
Ingredients:<br />
<ul>
<li>2½ lbs. beef stew meat, cubed</li>
<li>1 large stalk lemongrass, cut into 3-inch lengths, and bruised with a heavy object</li>
<li>3 tbsp. fish sauce</li>
<li>1½ tsp. Madras curry powder</li>
<li>2½ tbsp. minced ginger</li>
<li>2 tbsp. applesauce</li>
<li>1 bay leaf</li>
<li>3 tbsp. ghee</li>
<li>1 yellow onion, finely chopped</li>
<li>2 cups canned diced tomatoes, pressed by hand trough a tomato sieve</li>
<li>2 whole star anise</li>
<li>3 cups water</li>
<li>1 lb. carrots, peeled and chopped into 1-inch pieces</li>
</ul>
<div>
<br />
"noodles" - optional:<br />
<ul>
<li>4 packs of Enoki mushrooms, remove the roots, wash, drain and somewhat separate</li>
<li>1 tbsp. ghee</li>
<li>Sesame oil</li>
<li>Salt and pepper</li>
</ul>
</div>
<div>
<br />
Directions:</div>
<div>
<ol>
<li>In a large bowl, prepare a marinade from the fish sauce, curry powder, ginger, applesauce, lemongrass and bay leaf.</li>
<li>Marinade the beef for 30 minutes or more.</li>
<li>In a dutch oven or a skillet, melt the ghee and brown the beef. Set aside and keep the lemongrass and bay leaf.</li>
<li>If you're using a dutch oven, preheat oven to 300°F. Otherwise you can use a slow cooker.</li>
<li>Fry the onions in the skillet/dutch oven until soft.</li>
<li>Add the tomatoes, bring to boil, then simmer for about 12 min until a paste is formed.</li>
<li>Add some salt to taste, then also the browned beef, lemongrass, bay leaf, and star anise.</li>
<li>Simmer for 5 minutes, then add the water and carrots, and bring to boil.</li>
<li>If you're using a dutch oven, then transfer it to the over and bake for 2½ hours. If using a slow cooker then transfer to it and cook on high for 3-4 hours or until meat is really tender.</li>
<li>For noodles: when stew is almost ready, heat up the ghee in a skillet and add the mushrooms. There will be liquid coming out.</li>
<li>Add salt and black pepper to taste, and sesame oil, then turn the heat up to high and stir well for about 2 minutes, until the liquid thickens.</li>
<li>Put "noodles" in the serving bowls, then pour the stew over them and serve.</li>
</ol>
</div>
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Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-24769355592570487762017-02-18T20:13:00.000-08:002017-02-18T20:18:19.527-08:00Slow Cooked Rabbit in White Wine and GarlicWhen I asked the vendor at the farmer's market how to prepare the rabbit, he recommended to cook it with white wine in a slow cooker. I was searching around the Internet for inspirations and came across this recipe, which is super simple and came out great. One thing I did find out is that rabbit is mostly very lean meat, and even in a slow cooker it can be a bit dry. This was easily solved by making a reduction sauce from the leftover broth and drowning the meat in it. So good...<br />
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This recipe would also work great with a whole chicken.<br />
<br />
Source: <a href="http://christinecooks.blogspot.com/2012/05/slow-cooker-braised-rabbit-with-garlic.html" target="_blank">christinecooks</a><br />
Prep Time: 30 minutes<br />
Cook Time: 8-10 hours<br />
Yields: depends on the size of the rabbit, 2-4 portions<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 whole rabbit, skinned</li>
<li>12 cloves of garlic, whole</li>
<li>6 cippolini onions, peeled and whole</li>
<li>10-12 fresh thyme sprigs</li>
<li>2 bays leaves, fresh if you have them</li>
<li>1 cup cooked bacon pieces</li>
<li>5-6 whole peppercorns</li>
<li>sea salt pepper to taste</li>
<li>1 plus ½ cups dry white wine, divided</li>
<li>1 cup broth</li>
<li>3 tbsp. butter</li>
</ul>
<div>
<br /></div>
<br />
<div>
Directions:</div>
<div>
<ol>
<li>Place the onions, garlic and peppercorns in the bottom of a slow cooker.</li>
<li>Sprinkle with half the bacon and thyme sprigs.</li>
<li>In a skillet, sear the rabbit with the bacon fat on all sides.</li>
<li>Place the rabbit in the slow cooker on top of the onions.</li>
<li>Pour half the wine into the hot skillet and scrape the bottom, allowing it to reduce by half.</li>
<li>Pour this over the rabbit and sprinkle the remaining bacon and thyme.</li>
<li>Add the broth and rest of the wine into the slow cooker.</li>
<li>Cook on high for 4 hours, then on low for 4-6 hours.</li>
<li>It's okay to carefully turn the rabbit over once or twice.</li>
<li>When tender, remove thyme stems, and transfer rabbit to a large plate.</li>
<li>Strain the broth, and add the bacon, some garlic and onions to the plate.</li>
<li>In a sauce pan, reduce about 2 cups of the broth down to half a cup. It's ok to add some garlic - mash it up.</li>
<li>Add the butter, stir, and pour over rabbit.</li>
</ol>
</div>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-66046363243841386212016-01-01T10:37:00.000-08:002016-01-01T10:37:59.833-08:00Nut Butter Paleo BreadBecause sometimes you just gotta have bread. The original recipe is excellent. I'm just swapping some cashew for almonds to get a bit more protein vs carbs.<div>
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<div>
<span style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;">Source: </span><span style="color: #777777; font-family: Walter Turncoat;"><span style="font-size: 14.85px; line-height: 20.79px;"><a href="https://elanaspantry.com/rochels-cashew-bread/" target="_blank">elanaspantry.com</a></span></span><br style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;" /><span style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;">Prep Time: 5 minutes</span><br style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;" /><span style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;">Cook Time: 45 minutes</span><br style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;" /><span style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;">Yields: 1 small loaf</span></div>
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<span style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;"><br /></span></div>
<div>
<span style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;">Ingredients:</span></div>
<div>
<ul>
<li><span style="line-height: 1.8em;"><span style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;">½ cup almond butter</span></span></li>
<li><span style="line-height: 1.8em;"><span style="background-color: white; color: #777777; font-family: 'Walter Turncoat'; font-size: 14.85px; line-height: 20.79px;">½</span> cup </span>cashew butter</li>
<li><span style="line-height: 1.8em;">5 eggs</span></li>
<li><span style="line-height: 1.8em;">1 tbsp</span><span style="line-height: 1.8em;"> </span>apple cider vinegar</li>
<li><span style="line-height: 1.8em;">1 tsp</span><span style="line-height: 1.8em;"> maple syrup or </span>honey</li>
<li><span style="line-height: 1.8em;">¾ tsp</span><span style="line-height: 1.8em;"> </span>baking soda</li>
<li><span style="line-height: 1.8em;">¼ tsp</span><span style="line-height: 1.8em;"> </span>celtic sea salt</li>
</ul>
<div>
Directions:</div>
</div>
<div>
<ol>
<li>Mix the wet ingredients in a blender.</li>
<li>Pulse in the dry ones.</li>
<li>Bake at 350° for 45 minutes, then let cool</li>
</ol>
</div>
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Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-42053724967982545132015-03-29T13:28:00.002-07:002015-03-29T13:29:26.390-07:00Cumin and Mint Marinade for LambThis is a recent discovery and a very rich marinade. I usually make this amount for 6-8 chops, which is about a pound. After they're done marinading I either cook them on a BBQ or broil them on low for 10-15 minutes each side.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nK1My_obzUmjsd1bcJg6NGnb2qqlEIQOGuAU_4fBMHFFa4bRPolBINshP8RUH8o9vYTPFb0MS-ejU-_tZbFSKMb44zWA_4Cxo7tjRh83AaYLgcHQyL4MpAybromu073zQ8EUD0iuu1_0/s1600/upload.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nK1My_obzUmjsd1bcJg6NGnb2qqlEIQOGuAU_4fBMHFFa4bRPolBINshP8RUH8o9vYTPFb0MS-ejU-_tZbFSKMb44zWA_4Cxo7tjRh83AaYLgcHQyL4MpAybromu073zQ8EUD0iuu1_0/s1600/upload.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small; text-align: start;">In this picture I use short loin chops, rather then the regular ones. Kinda like mini t-bones...</span></td></tr>
</tbody></table>
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Source: <a href="http://www.myrecipes.com/recipe/cumin-honey-mint-marinated-lamb-chops" target="_blank">myrecipes.com</a><br />
Prep Time: 5 minutes, then 4 hours to marinade<br />
Cook Time: 30 minutes<br />
Yields: 6-8 lamb chops<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>¼ cup chopped fresh mint, or substitute/mix with cilantro.</li>
<li>1 tbsp aged balsamic vinegar</li>
<li>1 tbsp regular balsamic vinegar</li>
<li>1 tbsp olive oil</li>
<li>2 tsp honey or maple syrup</li>
<li>2 tsp ground cumin</li>
<li>1 tsp ground mustard, or substitute for dijon.</li>
<li>½ tsp salt</li>
<li>½ tsp pepper</li>
<li>1 pound of lamb chops</li>
</ul>
Directions:<br />
<br />
<ol>
<li>Mix ingredients in a small bowl</li>
<li>Cover the lamb and let sit in the fridge for 4 hours</li>
</ol>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-79291680703180508832015-01-03T22:29:00.000-08:002015-01-03T22:29:45.214-08:00Chopped Chicken Liver - Two VersionsHere are the two versions of chopped liver according to our family recipe. When I was young my dad used to ask me each time which version I wanted and I would pick. I have no idea why Americans hate chicken liver so much. It's delicious and very healthy!<br />
<br />
<h3>
Version 1: "Classic" Chopped Liver</h3>
<br />
Source: Family recipe<br />
Prep Time: 30 minutes<br />
Cook Time: 30 minutes<br />
Yields: About 12 servings<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>3 yellow onions, chopped</li>
<li>4 tbsp. ghee or butter</li>
<li>2 lb. chicken livers</li>
<li>3 hard boiled eggs </li>
<li>½ cup chicken stock (from powder is ok)</li>
<li>1 tbsp. brandy</li>
<li>Salt, pepper, garlic powder</li>
</ul>
Directions:<br />
<br />
<ol>
<li>Clean the livers from all the tendons. Cut them into 1" pieces or less.</li>
<li>Fry the onions and set aside, keep the butter in the pan.</li>
<li>Bring to very hot and fry the livers in the butter. Small pieces cook fast and you should be done in about 2 minutes. Careful not to dry it too much and remove once both sides turned mostly brown.</li>
<li>Process the livers, onions and eggs in a meat grinder with the finest screen.</li>
<li>Add the brandy, salt etc. and half the stock.</li>
<li>Mix into a uniform paste. Add the rest of the stock if too dry.</li>
<li>Cool in the fridge for 6 hours.</li>
</ol>
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Garnish:<br />
<br />
<ul>
<li>Finely ground hard boiled egg white</li>
<li>Cut onion into long strands, dip in milk, shake in a plastic bag with flour, deep fry until golden and dry with paper towel.</li>
</ul>
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<br />
<h3>
Version 2: "Rough" Chopped liver</h3>
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Ingredients:<br />
<br />
<ul>
<li>Same as the "classic", but without the brandy and stock</li>
<li>2 scallions finely chopped</li>
<li>Optional: 3 small radishes, diced</li>
</ul>
<br />
Directions:<br />
<br />
<ol>
<li>Instead of processing with a meat grinder, finely chop all the ingredients with a knife.</li>
<li>Mix lightly in a bowl.</li>
</ol>
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<br />Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-14897294027756277162014-12-26T19:50:00.000-08:002015-01-03T18:54:11.998-08:00Low Glycemic Balsamic Vinaigrette<div>
Just a simple and yummy dressing. Originally it was made with maple syrup instead of yacon.</div>
<div>
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<div>
Source: <a href="http://allrecipes.com/recipe/maple-balsamic-vinaigrette/">allrecipes.com</a></div>
<div>
Prep Time: 5 minutes</div>
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Cook Time: -</div>
<div>
Yields: 1¾ cups</div>
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<div>
Ingredients:</div>
<div>
<ul>
<li>1 cup olive oil</li>
<li>½ cup balsamic vinegar (aged is best)</li>
<li>¼ cup yacon syrup</li>
<li>2 tsp Dijon mustard</li>
<li>Salt and pepper</li>
</ul>
</div>
<div>
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<div>
Directions:</div>
<div>
<ol>
<li>Put it all in a 1 quart mason jar and shake well.</li>
</ol>
</div>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-14780875016062955022014-12-21T15:55:00.000-08:002014-12-21T20:22:14.605-08:00Easy Lemon CurdMy neighbor/landlord has another property in the country side and she gave me a bunch of Meyer lemons for the holiday - how awesome is that! I was trying to figure out what to do with all of them and decided to slightly modify a recipe I found online and make it a bit more Paleo compatible and less sugary.<br />
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<b style="background-color: white; color: #7c7c7c; font-family: 'Walter Turncoat'; font-size: 15px; line-height: 20.7900009155273px;">Source:</b><span style="background-color: white; color: #7c7c7c; font-family: 'Walter Turncoat'; font-size: 15px; line-height: 20.7900009155273px;"> <a href="http://www.savorylotus.com/easy-lemon-curd-paleo/">savorylotus.com</a></span><br />
<b style="background-color: white; color: #7c7c7c; font-family: 'Walter Turncoat'; font-size: 15px; line-height: 20.7900009155273px;">Prep Time:</b><span style="background-color: white; color: #7c7c7c; font-family: 'Walter Turncoat'; font-size: 15px; line-height: 20.7900009155273px;"> 30 minutes</span><br />
<b style="background-color: white; color: #7c7c7c; font-family: 'Walter Turncoat'; font-size: 15px; line-height: 20.7900009155273px;">Cook Time: 15</b><span style="background-color: white; color: #7c7c7c; font-family: 'Walter Turncoat'; font-size: 15px; line-height: 20.7900009155273px;"> minutes</span><br />
<b style="background-color: white; color: #7c7c7c; font-family: 'Walter Turncoat'; font-size: 15px; line-height: 20.7900009155273px;">Yields:</b><span style="background-color: white; color: #7c7c7c; font-family: 'Walter Turncoat'; font-size: 15px; line-height: 20.7900009155273px;"> </span>about 4 cups<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>4 eggs</li>
<li>4 egg yolks</li>
<li>⅔ cup raw honey or maple syrup (sub for 2 tsp gelatin and 2 pkts stevia dissolved in ⅔ cups of cold water)</li>
<li>1 cup fresh Meyers lemon juice</li>
<li>zest from 2 lemons (strained)</li>
<li>6 TBS ghee</li>
<li>pinch of unrefined sea salt</li>
</ul>
<br />
<br />
Directions:<br />
<br />
<ol>
<li>In a mixing bowl, whisk together eggs, yolks, honey (or substitute), lemon juice, and zest.</li>
<li>Transfer to a small pan and heat on low.</li>
<li>Add ghee and stir until dissolved.</li>
<li>Bring heat to medium and continue to cook/stir for about 6 minutes until mixture thickens and tiny little bubbles begin to come up.</li>
<li>Turn off heat and mix in the salt. </li>
<li>Immediately pour into 1 cup mason jars and let cool in the fridge.</li>
</ol>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-29560160806570054812014-07-25T21:56:00.000-07:002014-07-25T22:00:58.941-07:00Protein Fluff ExtremeIf you love ice cream but rather avoid processed sugars, this recipe will change your life! Double so if you work out because it is a great post workout meal. I usually make a very large portion. Most recipes I've seen on the Internet call for half the amounts, so just divide everything by 2 if you are going for a "normal" amount.<br />
<br />
The most important ingredient here is the protein powder. I don't want to recommend any particular kind but it took some experimentation until I found some that work well. An ideal powder will dissolve easily and have the sweeteners that you prefer. I usually go for a powder that is naturally sweetened with stevia, not sugar and definitely not artificial sweeteners or sugar alcohols. If you eat it at night (like me) and also work out then egg protein powder or casein protein powder are a good idea. They break down slower than whey protein so your body will be able to absorb them over the night.<br />
<br />
<b>Source:</b> just google "protein fluff"<br />
<b>Prep Time:</b> 2 minutes<br />
<b>Cook Time: </b>2-3 minutes<br />
<b>Yields:</b> about a pint<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>2 cups of your favorite frozen fruits in chunks (I like berries, mango, grapes, figs, pears, bananas...)</li>
<li>2 scoops protein power, about 50g</li>
<li>⅓ cup water, milk, or any liquid</li>
</ul>
<br />
<b>Instructions:</b><br />
<ol>
<li>In a large bowl, put the fruits first, then powder, then water.</li>
<li>Mash thing up manually with an immersion (hand held) blender without running it. This is that the mixture won't go flying off.</li>
<li>After you mashed it up a bit, run the immersion blender for about 2 minutes. Blend more than you think. It should all be super smooth and all the feels from the fruits should be completely broken down.</li>
<li>If you are feeling extra fluffy, use the whisker attachment to fluff it out more! This has a tendency to increase volume so if you are hungry but don't want a full portion then this will make a smaller one more filling.</li>
</ol>
This recipe has changed my life. Seriously. You will know what I am talking about once you try it. If you like, please leave a comment and share your spin on this recipe!Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-14603495644053572942014-01-30T13:02:00.000-08:002014-12-21T15:56:55.109-08:00No-Bake Low Carb Protein BarWhen I first saw this recipe I was skeptical, but now I am addicted. Another great thing is that it doesn't take much time to prepare!<br />
<br />
<b>Source: </b><a href="http://www.yummly.com/recipe/No-Bake-Low-Carb-Protein-Bars-Food_com-147670" rel="nofollow" target="_blank">yummly.com</a><br />
<b>Prep Time:</b> 20 minutes<br />
<b>Cook Time:</b> 3-4 hours to cool in the fridge<br />
<b>Yields:</b> 6 bars<br />
<br />
<b>Ingredients:</b><br />
<br />
• ½ cup flax seed meal or almond meal.<br />
• 2 tablespoons coconut flour<br />
• 2 tablespoons sesame or chia seeds<br />
• 10 tablespoons protein powder (I mix some vegan, egg white and hemp. Experiment!)<br />
• 3 tablespoons raw cacao or carob powder<br />
• ⅛ teaspoon stevia powder<br />
• ⅓ cup almond butter<br />
• 2 tablespoons coconut oil<br />
• 1 teaspoon vanilla extract<br />
• ½ cup water (more or less, as necessary)<br />
<div>
<br />
<b>Instructions:</b></div>
<ol>
<li><span class="instructions" itemprop="recipeInstructions">Mix all dry ingredients well.</span></li>
<li>Mix together almond butter and coconut oil in a small cup (it a good idea to melt them first).</li>
<li>Add almond butter and oil to dry ingredients and mix well with your hands. The mixture will be rather dry and
crumbly.</li>
<li>Mix in vanilla extract and water. Add the water
gradually so you don't overdo it. </li>
<li>Line a small pan with shrink-wrap and press in the dough evenly.</li>
<li>Chill in the fridge for several hours to set, then cut into
approximately 6 pieces. Wrap each one individually for a quick snack, or
store them with wax paper in-between.</li>
</ol>
Good substitutions for flax seed meal is any ground nuts or even quinoa flakes. If you are alergic to nuts then sunflower seed butter works just as well!<br />
<ol>
</ol>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-23006180322924394662013-06-24T19:35:00.004-07:002015-01-03T18:53:05.288-08:00HummusThis recipe is a work in progress. I am still narrowing it down. Personally I don't like lemon in my hummus, but if you do just add some at the end.<br />
<br />
<b>Source: </b><a href="http://www.mevashlim.com/Recipe/379626.asp" target="_blank">mevashlim.com</a><br />
<b>Prep Time:</b> 30 minutes<br />
<b>Cook Time:</b> 3-4 hours<br />
<b>Yields:</b> 6-8 servings<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>Garbanzo beans, 1 lbs.</li>
<li>Baking soda, 1 tsp. </li>
<li>Tahini, 1 cup</li>
<li>Garlic, minced, 4 + 1 cloves</li>
<li>Onion, diced, 1 medium</li>
<li>Parsley, chopped, 2 tbsp.</li>
<li>Cilantro, chopped, 2 tbsp.</li>
<li>Coriander seeds, ground 1 tsp. </li>
<li>Olive oil</li>
<li>Salt</li>
<li>Cumin</li>
</ul>
<span class="st"><span class="st"></span></span><b>Instructions:</b> <br />
<div>
</div>
<ol>
<li>Soak the garbanzo beans in water over night in the fridge together with the baking soda, for at least 12 hours.</li>
<li>Drain and wash the beans, place in a large pot together with the onion, parsley, cilantro, coriander seeds, 4 cloves of garlic and little salt.</li>
<li>Bring to boil and cook for about 3 hours. The garbanzo beans should be very soft and easily squashed between your fingers.</li>
<li>Turn off flames and let stand for an hour.</li>
<li>Drain the liquids, but don't throw away. Also save a cup of the cooked garbanzos.</li>
<li>Put the rest of the garbanzo together with tahini, 1 clove of garlic, cumin, olive oil (generously) and salt in a blender and process until smooth. If too thick then add some of the cooking liquids.</li>
<li>Serve hot or cold. Pour the unprocessed garbanzos on top of the plate. </li>
</ol>
<br />
<br />Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-22971947024381022652013-05-30T22:04:00.000-07:002015-01-03T18:53:44.592-08:00Braised Goat Shoulder with Sweet PaprikaI am very fortunate to live across the street from the largest farmers market in northern California, located in San Rafael near the Marin County civic center. It is a foodie's dream: tons of local organic produce, artisan chocolates, specialty cheeses and sustainably grown meats. A good friend of mine owns a booth there and turned me on to goat shoulders - such an excellent cut! The perfect combination of meat and fat, mmmmm...<br />
I've been looking for different ways of preparing it and came upon a recipe which is the basis for the one below. My version is slightly different and adopted to a slow cooker instead of a dutch oven.<br />
<br />
<b>Source: <a href="http://www.shepherdsongfarm.com/braised-goat-shoulder-with-sweet-paprika/" target="_blank">shepherdsongfarm.com</a></b><br />
<b>Prep Time:</b> 30 minutes<br />
<b>Cook Time:</b> 5 hours<br />
<b>Yields:</b> 3-4 servings<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>Goat shoulder (~ 2 lbs.)</li>
<li>Salt, pepper, sweet paprika</li>
<li>Cooking oil</li>
<li>1 medium onion, chopped</li>
<li>
2 small carrots, diced</li>
<li>3 stalks of celery, diced</li>
<li>1 cloves of garlic, chopped</li>
<li>
½ cup dry white wine</li>
<li>
2 tbsp. sherry vinegar, or white wine vinegar</li>
<li>3 cups bone broth</li>
<li>1 tbsp. ghee</li>
</ul>
<span class="st"><span class="st"></span></span><b>Instructions:</b> <br />
<div>
</div>
<ol>
<li>2 hours before cooking, sprinkle the goat liberally with salt,
pepper, and a light (but thorough) dusting of sweet smoked
paprika. Place in the fridge and bring out
about 30 minutes before cooking.</li>
<li>Start the slow cooker on 'high'.</li>
<li>Heat oil in a large pan and brown the goat generously on all sides until very brown. Remove from the pan.</li>
<li>In the same oil fry the onion, garlic, celery, and carrots on medium-low for about 5 minutes.</li>
<li>Add white wine and sherry vinegar and cook for 3 minutes.</li>
<li>Add the broth and bring to boil.</li>
<li>Place the shoulder in the slow cooker and cover with the hot broth.</li>
<li>Don't be tempted to add salt! It's okay if the broth is a bit bland at this point. </li>
<li>Let cook far about 2 hours, then turn over the shoulder every hour or so. It should be very tender after a few turns, about 4-5 hours from the start.</li>
<li>Take out the shoulder and move it to a covered pan so it stays warm and moist.</li>
<li>Strain the broth and pour into a sauce pan. Bring to boil.</li>
<li>Turn the heat to 'low' and reduce the sauce until it is quite thick. It should take about 30 minutes and you should have about ½ cup left. Mix in the ghee. Add salt if necessary.</li>
<li>Cut shoulder into slices, place on a warm plate, cover with sauce and serve. </li>
</ol>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-52275474241807515402013-05-18T21:24:00.000-07:002013-05-30T17:30:38.515-07:00Vipassana Sunflower Soy DressingI was recently fortunate to visit the <a href="http://www.manda.dhamma.org/" target="_blank">North California Vipassana Center</a> again and help a bit in the kitchen. While there I made sure to get the recipe for the famous Sunflower Soy salad dressing which I've named years ago "Sunflower Crack". It's funny how so many students that undergo the retreat remember the salad dressing of all things as one of the highlights. To put in perspective: the other type of dressing they serve is a pretty yummy Italian Dressing, but the instructions in the kitchen are to prepare FOUR TIME more of the sunflower soy than the Italian because it is so popular. I've only seen one other website out there that shared the recipe, but the quantities were all wrong and it came out super salty. Here is the original and correct one:<br />
<div>
<br />
<b>Source: </b><a href="http://dhamma.org/">dhamma.org</a><br />
<b>Prep Time:</b> 5 minutes<br />
<b>Cook Time:</b> N/A<br />
<b>Yields:</b> 8 cups<br />
<br />
<b>Ingredients:</b></div>
<div>
<ul>
<li>1 1/2 cups sunflower seeds</li>
<li>1 cup apple cider vinegar</li>
<li>1 cup soy sauce</li>
<li>3 cups canola oil (non-GMO)</li>
<li>1 cup cold water + 1 after blending </li>
</ul>
<span class="st"><span class="st"></span></span><b>Instructions:</b> <br />
<ul>
</ul>
<div>
</div>
</div>
<div>
<ol>
<li>Combine all (except last cup of water). </li>
<li>Run in blender (Vitamix works best) until there are no traces of seeds, but don't over blend as it will get syrup-y.</li>
<li>Pour into container and whisk in the last cup of water.</li>
</ol>
For gluten-free option try substituting the soy sauce with tamari sauce and/or Bragg's aminos. If you're not into canola oil then go with another type of gentle flavor oil. Olive oil is probably not the most ideal for this dressing. <br />
<ol>
</ol>
</div>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com22tag:blogger.com,1999:blog-5227384132783472435.post-56383310124474368862013-03-12T13:26:00.001-07:002014-12-21T15:58:00.073-08:00Raw Dairy Free Chocolate DrinkThis drink is based on a product I found at the local farmer's market. I am trying to reverse-engineer it and I think got the recipe pretty close now. I won't say the name of the company because I don't want to affect their business., but they have really good raw chocolate products.<br />
<br />
<b>Source: </b>Undisclosed<br />
<b>Prep Time:</b> 5 minutes<br />
<b>Cook Time:</b> 5 minutes<br />
<b>Yields:</b> 2.5 cups<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>2 cups filtered water</li>
<li><span class="st">⅓ cup</span> raw cashew butter</li>
<li>4 tsp raw cacao powder</li>
<li>3 tsp raw coconut sugar or your sweetener of choice</li>
<li>Vanilla extract or vanilla bean</li>
<li>Pinch of salt</li>
</ul>
<span class="st"><span class="st"></span></span><b>Instructions:</b><br />
<ol>
<li>Use a blender to mix everything.</li>
<li>Store in the fridge. Will stay good for about a week but if you are like me it will be gone the same day.</li>
</ol>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-54676590710788551422013-03-11T17:15:00.001-07:002015-01-03T18:54:51.301-08:00Chicken Gizzards in Paprika SauceThis is a dish I remember from my childhood in Israel. It's great to see how gizzards and other organ meats (offal) are regaining popularity in the U.S.<br />
<br />
<b>Source: </b><a href="http://www.mako.co.il/food-recipes/recipes_column-chicken/Recipe-6cd63db2dbe2121006.htm" target="_blank">ocheltov.co.il</a><br />
<b>Prep Time:</b> 30 minutes<br />
<b>Cook Time:</b> 2 hours<br />
<b>Yields:</b> 6 servings<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 lbs. chicken gizzards, cleaned and halved.</li>
<li>5 medium potatoes, peeled and cubed into 2" OR a basket of small mushrooms cut in quarters</li>
<li><span class="st">½ tsp. cumin powder</span></li>
<li><span class="st"><span class="st">¼</span> tsp. turmeric powder</span></li>
<li><span class="st"><span class="st">¼ cup coconut oil, or lard, or tallow.</span></span></li>
<li><span class="st"><span class="st">1 medium onion, diced</span></span></li>
<li><span class="st"><span class="st">1 tsp paprika powder</span></span></li>
<li><span class="st"><span class="st">4 cloves garlic, minced</span></span></li>
<li><span class="st"><span class="st">salt and pepper</span></span></li>
</ul>
<span class="st"><span class="st"> </span></span><b>Instructions:</b><br />
<ol>
<li><span class="st"><span class="st">Place gizzards in a pot, cover with water and bring to boil. Cook on low for 30 minutes, strain, move to a bowl and mix with some pepper and salt.</span></span></li>
<li><span class="st"><span class="st">In a separate bowl mix the potatoes/mushrooms with cumin and turmeric until they are evenly covered.</span></span></li>
<li><span class="st"><span class="st">Melt the oil in a pot, add the onions and fry until translucent. Add the gizzard and fry on low for 2-3 minutes.</span></span></li>
<li><span class="st"><span class="st">Add the paprika and immediately 3/4 cup water so it won't burn and become bitter.</span></span></li>
<li><span class="st"><span class="st">Pour the potatoes/mushrooms over the gizzards, bring to a boil, cover the pot and cook on low for an hour.</span></span></li>
<li><span class="st"><span class="st">In the last 5 minutes add the garlic and if necessary more salt or pepper.</span></span></li>
</ol>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-67643339824085313022013-03-11T14:09:00.000-07:002015-01-03T18:55:13.149-08:00Beef Tongue - Our Family's RecipeThis is our family's traditional beef tongue recipe. I'm posting it this time of year in light of the upcoming passover holiday.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4W5orSznneENd4nlR4_G8RgHo0aHkxpUSYo77dAJajb_w7XHIMhhbttEziMs_p50kMXU7YEhuBxm7uJ1MgYdze7t5ZUZ5zH6-ajwvrdD2942ZDMOu_DA_qsfStMSQqp-1tBo0R9AdJqM/s1600/2012-10-22+1st+annual+thanksgiving+tongue.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4W5orSznneENd4nlR4_G8RgHo0aHkxpUSYo77dAJajb_w7XHIMhhbttEziMs_p50kMXU7YEhuBxm7uJ1MgYdze7t5ZUZ5zH6-ajwvrdD2942ZDMOu_DA_qsfStMSQqp-1tBo0R9AdJqM/s400/2012-10-22+1st+annual+thanksgiving+tongue.jpg" height="275" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Medium size beef tongue</td></tr>
</tbody></table>
<br />
<b>Source: </b>family recipe<br />
<b>Prep Time:</b> 5 minutes<br />
<b>Cook Time:</b> 2-3 hours, plus time for cooling.<br />
<b>Yields:</b> about 12-18 servings, depending on the size of the tongue<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 medium to large beef tongue (from grass fed beef preferably)</li>
<li>1 large onion, diced</li>
<li>2-3 carrots, sliced</li>
<li>1 celery root, sliced</li>
<li>3 bay leaves</li>
<li>4-6 garlic cloves, sliced </li>
<li>Parsley, chopped</li>
<li>Salt and pepper to taste</li>
</ul>
For hot tongue also:<br />
<ul>
<li>1 medium onion, diced and fried</li>
<li>1 Basket of white or baby portobello mushrooms, sliced </li>
<li>Chicken soup powder</li>
</ul>
<br />
<b>Instructions:</b><br />
<ol>
<li>Wash the tongue, place in a pressure cooker together with the first batch of ingredients and cover with water. Cook for 45 minutes or alternatively 2 hours in a regular pot.</li>
<li>Let cool for a bit. Take the warm tongue out of the liquids and put inside a plastic bag until it's not to hot to handle with hands.</li>
<li>It should now be easier to peal it. Use a knife for the parts that won't peal easily.</li>
<li>Put in the fridge to cool down completely, or even in the freezer afterwards for a few minutes.</li>
<li>Cut into thin slices. Should be easier if tongue is very cold.</li>
<li>If you prefer to serve cold - use as is along with mustard and pickles.</li>
<li>For hot tongue, spread the slices in a pan with a slight overlap.</li>
<li>Spread the fried onions and mushrooms on top, cover with liquid from cooking and sprinkle with chicken soup powder.</li>
<li>Bake at 350<span class="st">°<i> </i>for 40 minutes.</span></li>
<li><span class="st">Take out of pan with a spatula so not the break the slices. Serve hot.</span></li>
</ol>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-91130757416437152902013-03-06T22:21:00.001-08:002013-03-11T17:36:39.706-07:00Gefilte Fish - Our Family's RecipeThis is our family's traditional Gefilte Fish (stuffed fish) recipe. It has been handed down from my grandma to my dad and now it's up to me to pass it on.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNyuzEvb_FwTqCJC8IJIQ4WX7A8Phx1ZPUGXmnBuV49GAheLAbXdCBK8W1qpNmEAsJTXhdUOLrawiYf50Y0zT_v9fThxQ7_qRxlIfPziOijKIkfzFFUJ7sjAEy3ZIASaHR9_ZQEM_hO1J/s1600/2010-04-04+Pesah4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNyuzEvb_FwTqCJC8IJIQ4WX7A8Phx1ZPUGXmnBuV49GAheLAbXdCBK8W1qpNmEAsJTXhdUOLrawiYf50Y0zT_v9fThxQ7_qRxlIfPziOijKIkfzFFUJ7sjAEy3ZIASaHR9_ZQEM_hO1J/s400/2010-04-04+Pesah4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product</td></tr>
</tbody></table>
<br />
<b>Source: </b>family recipe<br />
<b>Prep Time:</b> 5 minutes<br />
<b>Cook Time:</b> 90 minutes<br />
<b>Yields:</b> about 36 servings <br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>4.5 lbs ground carp filet or white fish. Optional: save the bones, heads and tails</li>
<li>6 medium onions</li>
<li>6 carrots, sliced</li>
<li>2 large tomatoes, sliced</li>
<li>1/2 cup matzo meal</li>
<li>
6 eggs</li>
<li>1+ cup sugar</li>
<li>1+ tbsp paprika </li>
<li>
3+ tbsp salt</li>
<li>Black pepper</li>
</ul>
<b>Instructions:</b><br />
<ol>
<li>Make stock using
about 9 cups of water, sliced carrots, tomatoes and 2 sliced onions, 3
tbsp salt, 1 cup sugar, 1 tbsp paprika, black pepper to taste and the
fish
heads/tail/bones if you got them. Bring to boil and cook on low for 30
minutes.</li>
<li>While stock is cooking, grind the ground carp a second time using the fine disc of a meat grinder together with 4 onions.</li>
<li>Mix in the eggs, matzo meal, and a bit more salt, pepper and sugar. You can taste but spit and don't swallow.<br /> </li>
<li>With wet hands, make patties from the mix and slide into the stock. <b>If you have fish heads/tails/bones then get them out of the stock first</b>.</li>
<li>Cook on low for 2 hours. Stock should cover the patties. Add boiling
water if liquid level gets low. Cover with lid but leave a crack.</li>
<li>Once cool, take patties of the the stock with your hands and
place on a pan. Put a slice of carrot on top of each patty. Cool in the
fridge for 24 hours.</li>
<li>For sauce, strain stock liquid into a jar and let cool in the fridge for 24 hours.</li>
<li>Serve over a leaf of lettuce, with "ground red horseradish" on the side:<br /><ul>
<li>Boil beets for 30 minutes</li>
<li>Peel them</li>
<li>Grate them</li>
<li>Add grated horseradish root (beets:horseradish ratio about 3:1)</li>
<li>Add lemon, salt, sugar </li>
</ul>
</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZ17w7oE-vEEqSa33YKRE1joYcjPt_wqLmQoVmTdPrHdJnQuCZFoKYmmstA7y_SW3yOGsYPqecJPAVsDbs9tFEf4oD83m8htomli7uSjuUGa0rcE7QxZh05sk8focAgrTMretMiVxZZta/s1600/2010-04-04+Pesah1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZ17w7oE-vEEqSa33YKRE1joYcjPt_wqLmQoVmTdPrHdJnQuCZFoKYmmstA7y_SW3yOGsYPqecJPAVsDbs9tFEf4oD83m8htomli7uSjuUGa0rcE7QxZh05sk8focAgrTMretMiVxZZta/s400/2010-04-04+Pesah1.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The stock</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlRpgcgAqeBMizEJJwFpuKmS2Kagb25-oZs8IuZ2Wy3tREq2HVRJDdPOnrnYy0soSkIWV3CEYN6mVUNZt-RVC7EX1a7CUw80KFjn8MUEGa8u1JrsPJsvbXV07Y8QANbsYtKi65xXux2y7/s1600/2010-04-04+Pesah2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlRpgcgAqeBMizEJJwFpuKmS2Kagb25-oZs8IuZ2Wy3tREq2HVRJDdPOnrnYy0soSkIWV3CEYN6mVUNZt-RVC7EX1a7CUw80KFjn8MUEGa8u1JrsPJsvbXV07Y8QANbsYtKi65xXux2y7/s400/2010-04-04+Pesah2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ground mix</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiGObfGyJXzzg-Vs8jm-adzTNlHiJh9AJKgmJJZ0MWhgra5M1y-Zm2zuFABjN6gmWbaiHmSmt6bIOp9ba24tjwl2ufLDfp-D4vZ1SQM3IpvPt7gFp_MD5r2XGuQTw4yZyIEBcFXErtzrG/s1600/2010-04-04+Pesah3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiGObfGyJXzzg-Vs8jm-adzTNlHiJh9AJKgmJJZ0MWhgra5M1y-Zm2zuFABjN6gmWbaiHmSmt6bIOp9ba24tjwl2ufLDfp-D4vZ1SQM3IpvPt7gFp_MD5r2XGuQTw4yZyIEBcFXErtzrG/s400/2010-04-04+Pesah3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patties boiling</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<br />Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-45183875688361823682013-03-03T17:22:00.001-08:002015-01-03T18:55:30.264-08:00Scott's Easy CollardsI came across this recipe in the book "<a href="http://www.amazon.com/Lodge-Cast-Iron-Cookbook-Delicious/dp/0848734343" target="_blank">The Lodge Cast Iron Cookbook</a>" but later found an online version of it. "This recipe from Scott Jones, former executive food editor of Southern Living, is an update to his grandmother's recipe (and a childhood favorite)". This is the picture from the book, which is excellent BTW with lots of
good ideas for cast iron cooking. It's probably copyrighted but I don't
think they'll mind since I am plugging it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOc_Kc8doruB1Y2XqqQzX_kJhir9aTzo8vuKprT35xiYpDhKpK8hhbJoYPR6eASWwIVkHekyQ5z108rd3v8rYFf2Wr2DUPONuDW4P_pjNZJDl-1I6oRBgndvgTyQ8Q7d89kghxoOcPT6-/s1600/IMG_1948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOc_Kc8doruB1Y2XqqQzX_kJhir9aTzo8vuKprT35xiYpDhKpK8hhbJoYPR6eASWwIVkHekyQ5z108rd3v8rYFf2Wr2DUPONuDW4P_pjNZJDl-1I6oRBgndvgTyQ8Q7d89kghxoOcPT6-/s400/IMG_1948.JPG" height="300" title="" width="400" /></a></div>
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<b>Source: </b><a href="http://www.jonesishungry.com/Jones/Recipes.html" target="_blank">JonesIsHungry.com</a><br />
<b>Prep Time:</b> 5 minutes<br />
<b>Cook Time:</b> 90 minutes<br />
<b>Yields:</b> 8 servings<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>4 strips center-cut bacon</li>
<li>
1 large carrot, diced</li>
<li>
1 large Vidalia onion, diced</li>
<li>
2 garlic cloves, minced</li>
<li>
2 Tbsp. balsamic vinegar</li>
<li>
4 (1-lb.) packages fresh collard greens, washed, thick stems removed, and chopped</li>
<li>
1 1/2 cups low-sodium, fat-free chicken broth</li>
<li>
1/2 tsp. red pepper flakes</li>
<li>
1/2 tsp. salt</li>
<li>
1/4 tsp. pepper</li>
</ul>
<br />
<b>Instructions:</b><br />
<ol>
<li>Cook bacon in Dutch oven until crisp.</li>
<li>Remove bacon, reserving 2 Tbsp.
drippings in pot.</li>
<li>Drain bacon on paper towel; crumble and reserve.</li>
<li>
Cook carrot in hot drippings over medium-high heat, stirring
occasionally, 5 minutes. </li>
<li>Add onion and cook, stirring occasionally, 5
minutes or until carrot and onion begin to caramelize.</li>
<li>Add garlic and
vinegar; cook, stirring constantly, 30 seconds.</li>
<li>Add collards, reserved
bacon, and remaining ingredients.</li>
<li>Bring to a boil; reduce heat, cover,
and simmer, stirring occasionally, about 1 hours or until collards
are tender.<b><br /></b></li>
</ol>
<div>
(Edit: I've been making this recipe lately with about 4 times the amount of bacon, and a splash of thai Fish Sauce which gives it a lot more character)</div>
Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0tag:blogger.com,1999:blog-5227384132783472435.post-66718303968891554552013-03-02T21:26:00.000-08:002013-03-03T17:25:35.655-08:00Mimi Kirk's Raw Cookies I was looking for stuff to do with almond pulp after making some almond milk and came across this wonderful recipe from <a href="http://youngonrawfood.com/recipes/#cookie" target="_blank">youngonrawfood.com</a>. It resembles power balls in consistency more than your standard dry cookies. Some people are hesitant about the flavor of raw deserts but everybody I gave these to agrees they're awesome, even my "raw skeptic" friends.<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="400" src="http://www.youtube.com/embed/jkCPwhaDZbo" width="600"></iframe>
<br />
<br />
<b>Source:</b> <a href="http://youngonrawfood.com/recipes/#cookie" target="_blank">youngonrawfood.com</a><br />
<b>Prep Time:</b> 15 minutes<br />
<b>Cook Time:</b> 10 hours<br />
<b>Yields:</b> 4 cookies<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>Wet pulp from almond milk</li>
<li>
1 banana </li>
<li>2 tablespoon coconut oil </li>
<li>5 medjool dates, pitted </li>
<li>½ cup medium flake shredded coconut</li>
<li>
½ generous cup raisins or dried cranberries or both </li>
<li>1 tablespoon agave or sweetener of choice (I've used lucuma powder). Taste batter when finished to see if it’s sweet enough for your individual taste.</li>
<li>
½ cup walnuts, coarsely chopped </li>
<li>Dash of cinnamon</li>
<li>½ cup cacao nibs or chocolate chips (optional) </li>
</ul>
<br />
<b>Instructions:</b><br />
<ol>
<li>Place almond pulp, banana, coconut oil and dates in food processor.</li>
<li>Pulse chop until everything is blended in.</li>
<li>Mix in until well incorporated coconut, raisins/cranberries, agave, walnuts, and cinnamon.</li>
<li>
Use a cookie scooper and place a scoop on non-stick sheet of
dehydrator tray.</li>
<li>Dehydrate at 105-110 for 10 hours or more, depending on
how dry you want them.I prefer a crust on the outside and a small part
of the center softer. You do not have to remove the non-stick sheet.</li>
<li>You can also flatten out the cookie if desired…</li>
</ol>
<br />
These are so good
warm right from the dehydrator with a cold glass of almond milk.Yarivhttp://www.blogger.com/profile/10678419093526638393noreply@blogger.com0