Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://www.jewishfood-list.com/recipes/condiment/oystersauceveg01.html
“Oyster” Sauce, Vegetarian (P, TNT)
Source: Unknown
Yield: 1 to 1-1/2 cups
1-1/2 cups boiling water
6 tbsp. ground dried Chinese mushrooms OR wild mushroom powder
6 tbsp. Chinese brown bean sauce
6 tbsp. soy sauce
Scant 1/2 cup dark unbleached or brown sugar, or Sucanat
1 tbsp. cornstarch, dissolved in
1 tbsp. cold water
Blend all the ingredients EXCEPT the dissolved cornstarch in a blender (leave the plastic thing out of the center hole in the blender lid and cover with a folded towel, so that the hot liquid doesn’t explode) until as smooth as possible.
Pour into a medium saucepan and heat to boiling over high heat. Add the dissolved cornstarch and stir until thickened. Cool and store in a covered jar or bottle in the refrigerator. Since it is quite salty and sweet, it should keep for several months.
Microwave Directions: You can microwave the mixture, with the cornstarch, in a medium bowl and cook on HIGH for 1 minute, then whisk. Repeat until thickened.
Posted by Brenda-Lee Olson
Nutritional Info Per Serving: N/A
Five Spice Sugar (P, TNT)
Source: Sunset Magazine
Serves: 1
5 tablespoons sugar
1/2 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1-1/4 teaspoons ginger ground
1/2 teaspoon cardamom ground
1/2 teaspoon coriander ground
Mix all together and store in tightly sealed shaker bottle.
Poster’s Notes:
1. Serving Ideas: sprinkle on toast, pudding, fruit, muffins, etc.
2. I made a lot of these, layering the spices in different colors for a spice sculpture, and gave as gifts last December. As I looked at the recipes again, saw the call for making salt-free Pesach recipes, I put 2+2 together and decided to share these with the list.
3. Any ingredient (like mustard) that does not fit in someone’s Pesach kitchen can easily be omitted.
Posted by Lorri Lewis
Nutritional Info Per Serving: 261 Calories; 1g Fat (2% calories from fat); 0g Protein; 66g Carbohydrate; 0mg Cholesterol; 2mg Sodium
http://www.jewishfood-list.com/recipes/misc/5spicesugar01.html
http://www.jewishfood-list.com/recipes/misc/floursubnogluten01.html
Flour Substitute, Gluten-Free (P, TNT)
Source: Self
Yield: 1 cup
1/4 cup bean flour
1/4 cup sesame seeds, coarsely ground
1/4 cup sweet rice flour
1/4 cup tapioca or cornstarch
Mix all ingredients together.
Poster’s Notes:
The usual advice is no more than 1/3 soy (or other bean flour), and the remainder 1/2 and 1/2 of two other GF flours. My standard blend is actual slightly different as I use ground sesame seeds to have added calcium (sorry to be confusing).
And I cook by feel so I don’t always sub straight across this mix for regular wheat flour. Sometimes it takes a little more, so times a little less. As weird as it sounds, GF baking really depends weather conditions, humidity, and a host of other conditions that don’t affect wheat. Just baking a loaf of bread is a test of patience or perseverance.
Posted by Brenda-Lee Olson
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/pickle/picklespicemx01.html
Pickling Spice Mix I (P, TNT)
Source: Jim Bodle
Yield: 1/3 cup
2 tbsp. mustard seed
1 tbsp. whole allspice
2 tsp. coriander seeds
2 whole cloves
1 tsp. ground ginger
1 tsp. dried red pepper flakes
1 bay leaf, crumbled
1 2” cinnamon stick
Combine all ingredients and store in an airtight jar or container. Use in favorite pickle or pickling recipes.
Poster’s Notes:
Here’s a good homemade mix. Remember, this is a mixture of whole spices. DON’T put this mixture into a spice grinder.
Additional note from Ruth Baks: I also include dill seeds and black peppercorns in my pickling spice. I would also recommend substituting the ground ginger with small pieces of dried gingerroot. Whole spices are preferred because ground spices can darken the pickling brine and cause it to become cloudy. The cinnamon stick would best be broken up into pieces.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/pickle/picklespicemix02.html
Pickling Spice Mix II (P, KLP, TNT)
Source: Unknown
Yield: Approximately 5 tablespoons
2 tbsp. mace blades
1 tbsp. allspice berries
1 tbsp. whole cloves
2 cinnamon sticks (3”), broken into small pieces
12 black peppercorns
1 dried bay leaf, crumbled
In a small bowl, mix all ingredients. Store in a small, airtight jar up to 2 months.
Posted by Jenny Johanssen
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/spicedpicklevinegar01.html
Spiced Pickling Vinegar (P)
Source: Harrods Book of Jams Jellies and Chutneys
Serves: Varies
15g (1/2 oz.) each:
whole cloves
allspice berries
root ginger
cinnamon stick
whole peppercorn
1.1 liter (2 pints) vinegar
Steep the spices in the vinegar in a large bottle, without heating, for 1-2 months shaking occasionally. Strain the vinegar and re-bottle keep bottled with cork.
For a quicker method, warm the vinegar in an aluminium preserving pan. Add the spices cover and infuse over a low heat for two hours. Leave to cool, when cold bottle.
Posted by Susanne Korff
Nutritional Info Per Serving: N/A
#3583, comments on gluten free baking, thanks again, granny.
http://www.jewishfood-list.com/recipes/brunch/sourcrmhome01.html
Sour Cream/Creme Fraiche, Homemade (D, KLP, TNT)
Source: Unknown
Yield: 1 cup
1 cup cream
1 tablespoon cultured buttermilk
In a double boiler bring the fresh cream up to 180°F.
Cool to room temperature in a cold water bath. Add the buttermilk, cover, and let sit at room temperature for 24 to 48 hours.
Stir and refrigerate.
The batch will keep approximately 3 to 4 weeks, refrigerated. Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.
Poster’s Notes:
I would never do this because if I am going to buy buttermilk or cream, I might as well buy sour cream, but it is interesting. If you happen to keep cream and buttermilk on hand you might want to know this. I would think a yogurt maker would help with the bacteria risk.
In the old days, sour cream was made by letting unpasteurized cream sour naturally. However, since cream is always pasteurized before it reaches our stores these days, we need to add a bacterial culture to duplicate the natural process.
Posted by Cynde Sawyer
http://www.jewishfood-list.com/recipes/misc/sourcrmsubdairy01.html
Sour Cream Substitute, Dairy (D, KLP, TNT)
Source: “The Food Processor Bible,” by Norene Gilletz
Serves: Depends on amount used
1 to 2 cups small-curd cottage cheese
1 to 2 tbsp. sugar (optional)
A dash of vanilla extract (optional)
Process cottage cheese using the STEEL BLADE for 2 to 3 minutes, until smooth and creamy. Scrape down the sides of the bowl as needed. Blend in sugar and vanilla extract.
Use instead of sour cream over pancakes, blintzes, or dairy kugels. To serve with potatoes, omit sugar and vanilla extract.
Posted by Norene Gilletz
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/sourcrmsubprv01.html
Sour Cream Substitute, Pareve I (P, TNT)
Source: Unknown
Yield: About 2 cups
1 package soft tofu
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon sugar
Salt, to taste
Blend together well and refrigerate for 4 hours to blend flavors.
Poster’s Notes:
My mother used to buy an excellent pareve sour cream when we were little, but I can’t find it anymore. This works fairly well.
Posted by Leah Levesque
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/sourcrmsubprv02.html
Sour Cream Substitute, Pareve II (P, TNT)
Source: Unknown
Yield: Approximately 1-1/2 cups
1 cup lite tofu, silken
1 tbsp. lemon juice
1/2 to 1 tbsp. vegan mayonnaise
1/4 cup soy milk
Zest of 1/2 lemon
Blend all ingredients until smooth. That seems like a large amount of lemon, so if you try the recipe, add the lemon a little at a time until it is to your taste.
If you cannot use lemon juice, try millet vinegar with chiles. Excellent.
Poster’s Notes:
I use this with success in replacing sour cream, especially in baking (dairy allergies).
Posted by Brenda-Lee Olson
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/condiment/soysublosodium02.html
Soy Sauce Substitute, Low-Sodium II (P, TNT)
Source: www.lowsodiumcooking.com
Serves: 32
1-3/4 cup garlic vinegar
5 tablespoons blackstrap molasses
1 tablespoon onion powder
1/4 teaspoon ground ginger
When the vinegar is ready, remove the garlic cloves with a spoon.
Add (taste while adding), onion powder and ginger. Adjust sweetness/tartness to taste by adding more molasses or vinegar. Store in refrigerator. Shake before using.
Poster’s Notes:
This keeps at least a month in the fridge.
Posted by Marilyn Judovin
Nutritional Info Per Serving: Calories 10 Calories from Fat 0; Total Fat 0g, Saturated Fat 0g, Polyunsaturated Fat 0g, Monounsaturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Potassium 95mg, Carbohydrates 3g, Dietary Fiber 0g, Protein 0g, Iron 4%
http://www.jewishfood-list.com/recipes/condiment/soysublosodium01.html
Soy Sauce Substitute, Low Sodium I (M)
Source: Merle Schell’s Chinese Salt-Free Diet
Yield: Just under 2 cups
1-1/2 cups. boiling water
4 tbsp. low sodium beef bouillon
Pinch pepper
1 tbsp. dark molasses
4 tbsp. cider vinegar
1 tsp. sesame seed oil
Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly.
May be refrigerated indefinitely. Shake well before using.
Poster’s Notes:
I’ve never tried this but a friend of mine who has to severely limit her salt intake said it worked very well for her. She says it does not (can’t, actually) taste entirely authentic but it’s satisfactory in most dishes.
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/blintzleaves01.html
Egg Roll/Blintz Leaves (P, TNT)
Source: My mother, Ida Gardner (z’l) of Baltimore
Serves: 12
1-1/2 cups flour
1 tsp. salt
1-1/2 cup water
3 eggs, beaten
Mix the flour, water, and salt together. Add the eggs and beat together. Let rest in fridge for about an hour.
Grease/use cooking spray in a crepe pan, or a frying pan.
When hot, pour in about 1/4 cup of batter and swirl around to fill the pan. When the leaf starts to pull away from the sides, take a peek at the bottom. If it’s lightly brown, turn the pan over a dish towel to release the batter.
Grease/spray the pan again, and add another 1/4 cup of batter. Repeat the process until the batter is used up.
Poster’s Notes:
Almost 25 years ago, when David, my husband, and I lived in Ramat-Aviv, we used to shop at the local supermarket. One day, I found fresh bean sprouts for sale, as well as milk in a waxed carton, packaged the way we used to buy it here in the U.S. (Generally, we bought the little plastic bags of milk that were available in Israel then.) I put the sprouts in my cart and a carton of the milk. A woman stopped me a little later and asked in Hebrew what the milk was. I showed her the writing on the packaging, and explained in my very basic ulpan [language course] Hebrew that it was milk. She asked if it was any good that way and wanted to know if it was expensive. I said that it was looked like the American brands, so I guessed that it was fine, and that it cost a pound more than the usual plastic bag of milk. As I was turning to go up the aisle, I glanced back and saw what appeared to be the same conversation taking place by the milk section. But, this time there was a lot of head-shaking. My questioning customer then put her milk carton back on the shelf and picked up the plastic bag instead. When I got in line, the cashier asked me what the carton was. I went through the same conversation with her in my basic Hebrew. Then she asked about the bean sprouts. I explained that I was going to make Chinese food, but I didn’t know the word for “bean sprouts” in Hebrew or for “egg rolls,” so I really couldn’t explain my cooking plans too well. She looked at me and said something to the next cashier. Then she turned back to me and said, “You know, a lot of crazy people come into this store, and they’re all Americans!”
A few days later, David and I were in downtown Tel-Aviv and came across a Chinese restaurant. I looked at the Hebrew menu posted in the window, and lo and behold, they sold “Egg Rolleem.” My ulpan teacher also told me they were also known as “Blintzaseem Sineem,” or “Chinese blintzes.”
Posted by Sandy Loeffler
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/cremefraiche02.html
Creme Fraiche II (D, KLP)
Source: Unknown
Yield: 2 cups
1 cup heavy whipping cream (not ultra pasteurized)
1 cup dairy sour cream
Whisk the two creams together in a small bowl until thoroughly blended. Pour into a jar, cover, and let stand at room temperature until thickened, about 12 hours.
Stir well and refrigerate covered for 36 hours before using. This will keep from 7 to 10 days.
Poster’s Notes:
Pasteurized (sterilized) cream takes considerably longer to thicken than fresh cream.
Posted by Pauline Miller
Nutritional Info Per Serving: N/A
Creme Fraiche I (D, KLP)
Source: Unknown
Yield: 1 cup
1 cup heavy cream
2 tablespoons buttermilk
Place the cream and buttermilk in a glass container. Let stand, uncovered, at room temperature for 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
Poster’s Notes:
The French version of fresh, heavy cream, is thicker and more tart. Delicious spooned over fresh fruit or other desserts such as warm cobblers and puddings. It is the ideal addition for sauces or soups because it can be boiled without curdling.
Pasteurized (sterilized) cream takes considerably longer to thicken than fresh cream.
Posted by Pauline Miller
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/creamsub01.html
Cream Substitute (P)
Source: Fetzer Vineyards
Yield: 2-1/2 cups
2 teaspoons olive oil
1/2 cup chopped onions
1/3 cup short-grain rice
1 cup Chardonnay wine
2 cups chicken or vegetable stock or broth preferably low fat
Salt and fresh-ground black pepper, to taste
In a non-reactive heavy saucepan, heat oil over medium heat. Add onions and sauté about 3 minutes; or until soft but not brown. Stir in rice and wine. Bring to a boil, reduce heat, cover and simmer abut 25 minutes or until liquid is absorbed. Cool slightly.
Transfer mixture to a food processor fitted with metal blade. With motor running, pour stock or broth slowly through feed tube until mixture reaches a “creamy” consistency (You may not need all the broth.) Season with salt and pepper. Keep refrigerated until using.
Poster’s Notes:
I found this in the newspaper the other day, This is what the article says: A great mixture you can add to all kinds of savory soups and sauces to simulate the richness and mouthfeel of heavy cream. We have used it in lieu of heavy cream when making creamed vegetables.
Posted by Faygie
Nutritional Info Per Serving: 1 tablespoon: 8 calories; 33% fat calories; .23g protein; 1g carbohydrates; 19mg cholesterol; 6mg sodium
http://www.jewishfood-list.com/recipes/misc/cottchssub01.html
Cottage Cheese, Substitute (P, TNT)
Source: The Uncheese Cookbook
Yield: 3-1/2 cups
1 lb. firm regular tofu, drained and well mashed
2/3 cup dairy-free mayonnaise
2 tsp. onion granules (onion powder)
1 tsp. garlic granules (garlic powder)
1 tsp. salt
1 tsp. ground dill seed or ground caraway seed
Place all the ingredients in a bowl, and mix thoroughly. Store in refrigerator.
Poster’s Notes:
I would not use the dill or caraway seed unless the recipe I was using the cottage cheeze in lent itself to those flavorings.
Posted by Beth Levine Chaitman
http://www.jewishfood-list.com/recipes/misc/lightcornsyrupsub01.html
Light Corn Syrup Substitute (P, TNT)
Source: Unknown
Yield: Approximately 2 cups
2 cups white sugar
3/4 cup water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil.
Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.
Poster’s Notes:
Sometimes I need corn syrup when bringing a contribution where people only use Bedatz hechsherim. I use this recipe omitting the cream of tartar since I’ve only got that as OU. It works fine. If you need the rising part of cream of tartar you might try substituting KLP baking powder.
Posted by Rivka Bickel
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/dumplinggalushka01.html
Dumplings (Galushka) I (M/P)
Source: www.centropa.org
Serves: 4 to 6
6 tablespoons flour
2 large egg
1/4 tsp. salt
2 pints (1200ml) chicken stock (or water if you insist)
These small dumplings go with any dish you make in the paprika style; veal or beef stews, or chicken, of course. And you can prepare them while the chicken is happily absorbing the stock and tomato paste in Paprika Chicken w/Dumplings (click here for recipe). [below]
Mix the flour, egg, and salt into a thick dough. Take about a half tsp. of the mixture at a time and drop into a slow boiling pan of chicken stock for around 4 or 5 minutes. They are done when they are firm and have plumped a bit from the cooking. Drop them into a colander as they are finished, and sprinkle them with parsley if you wish.
Note From Poster On Source: I will share with you this recipe I picked up in Arad. The idea here is that you cook the poultry and onions smothered in paprika and small quantities of liquid, which are gradually absorbed and complemented by a tomato sauce. Don’t even think of serving this without the dumplings.
Posted by Larry Kluger
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/poultry/stews/chickstewpaprikadump01.html
Chicken Stew w/Paprika and Dumplings (M)
Source: www.centropa.org
Serves: 4 to 6
1 3-lb. chicken
1 large onion
2 oz. olive oil
1 tablespoons mild paprika
1/4 teaspoon hot paprika
1 tsp. salt
1 good tablespoon of tomato paste
5 ounces chicken stock
Dumplings (Galushka) (click here for recipe)
Preheat the oven to 400°F.
Chop the onion really fine. Cut the chicken into 4 pieces, and pat them dry with paper towels (wet chicken doesn’t brown nicely), then sauté over medium-high heat until the pieces are golden (around 10 minutes, both sides).
Remove with a slotted spoon and sprinkle with salt. Put the onions in the frying pan, reduce heat and cook until they are soft and start to decompose. Take the pan away from the flame and let it cool for 2 minutes or so. Now mix in both paprika powders (paprika burns).
Return the chicken to pan; let it sit on the onions.
In a small saucepan, heat the chicken stock. Stir in the tomato paste. When it starts to boil, pour it over the chicken and place it, uncovered, in the middle of the oven for around 30 minutes. Every ten minutes or so, turn the chicken, or simply spoon the sauce over the chicken pieces. The sauce should be nice and thick. During the last five minutes, stir in your dumplings.
Poster’s Notes:
Never made this dish, but it looks good to go. What I would do here would be to use both the mild as well as the hot paprika as one. [Hot] Maybe someone could explain to me how using the mid and the hot work out done individually? Perhaps as in this recipe the mild tones down the hot.
Posted by Larry Kluger
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/dumplinggalushka02.html
Dumplings (Galushka) II (P, TNT)
Source: Paprika by Tommy Lapid
Yield: About 70 pieces (serves 6 to 8)
1 cup flour
1 ounce margarine
1 egg
1 tbsp. water
1-1/2 tsp. salt
2 tbsp. oil
Make a dough using all above ingredients. Roll in a thick sheet, cut squares of 1/2”x1”, roll between your palms, to form marbles.
Bring salted water to boil in a big pot, cook the galush a few minutes after they emerge on top of the pot (longer, if you plan to serve the dumplings as gnocchi).
Heat a little oil in a pan, transfer the dumplings with a slotted spoon and roll in hot oil, not for frying purpose, but to prevent them to stick to each other, then transfer them to the soup, and let cook on the lowest possible setting, for about half an hour.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/dumplingsczechraise01.html
Dumplings, Czech Raised I (D, TNT)
Source: Czech Reflections
Serves: 8
1/2 cake yeast
Lukewarm water
1 cup milk, scalded and cooked
2 eggs
1 tsp. salt
2 to 2-1/2 cups flour
Dissolve yeast in a little lukewarm water. Mix with milk, eggs, salt and enough flour to make stiff dough. Beat well. Cover and let rise about one hour.
Form into balls about egg size. Place on a floured board and let rise until light. Drop into boiling water, cover and boil until done, 15 to 20 minutes. Cut with a string, not a knife.
Poster’s Notes:
I have had these either plain with a savory sauce or stuffed with fruit (apricots or cherries) with melted butter poured over the top.
Posted by Sharon Benamou
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/dumplingsczechraise02.html
Dumplings, Czech Raised II (D)
Source: Czech Cookbook
Serves: Varies
15g yeast
Pinch of sugar
500g flour
1 egg
Pinch of salt
Butter, melted
Dissolve yeast in lukewarm milk. Add sugar and let yeast rise. Mix in flour.
Add eggs and salt and mix. Leave to rise for an hour, then form into dumplings on a floured pastry board. Cover with a tea towel and let rise again.
Boil dumplings for 15 minutes in a covered saucepan. Remove lid and let boil another few minutes.
Serve with melted butter.
Posted by Fredi Engelberg
Nutritional Info Per Serving: N/A
Dafina I (M, TNT)
Source: Unknown
Serves: 4 to 6
8 oz. (about 1-1/4 cups) dried chickpeas
3 tablespoons vegetable oil
2 medium yellow onions, chopped (about 1 cup)
4 whole cloves garlic
1 pound beef or veal marrow bones
3 pounds beef brisket, short ribs, or chuck roast, cut into 4 pieces
12 to 16 medium potatoes (4 to 5 pounds), peeled, OR 1/2 cup bulgur
5 to 6 pitted dates OR 3 tablespoons honey
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric OR 6 saffron threads, crumbled
About 2 teaspoons salt
Ground black pepper to taste
1 recipe Kouclas (click here for recipe)
6 to 8 large eggs, in shell
Soak the chickpeas in water overnight. Drain.
Heat the oil in a 6- to 8-quart pot over medium heat. Add the onions and sauté until soft and translucent, 5 to 10 minutes.
Add, without mixing, the chickpeas, garlic, bones, meat, potatoes or bulgur, dates or honey, paprika, cumin, cinnamon, turmeric or saffron, salt, and pepper. Place the kouclas in the center of the dafina and arrange the eggs around it. Add enough water to cover.
Bring to a boil, cover, reduce the heat to medium-low, and simmer, occasionally skimming the foam, for 1 hour.
Tightly cover the pot, place on a blech (a thin sheet of metal placed over the stove top) over low heat or in a 225°F oven, and cook overnight. Or transfer to a slow crockpot cooker set on low to cook overnight.
Dafina is traditionally separated into different dishes before serving: the chickpeas and cooking liquid in one bowl, the eggs in a second, the potatoes in a third, the meat in a fourth, and the dumpling in a fifth.
Posted by Angel Katz
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/cholent/dafina01.html
http://www.jewishfood-list.com/recipes/misc/kouclasruz01.html
Kouclas bi Ruz (Moroccan Rice Dumpling) (M, TNT)
Source: Unknown
Serves: 4 to 6
1 cup rice
4 ounces ground lamb or beef
1/2 cup ground walnuts
1/2 cup chopped fresh parsley
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon grated nutmeg
About 1/2 teaspoon salt
Ground black pepper to taste
Combine all of the ingredients. Wrap loosely in a piece of cheesecloth and tie securely.
Use with Dafina I (click here for recipe).
Posted by Angel Katz
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/misc/kouclaskhobz01.html
Kouclas bi Khobz (Moroccan Bread Dumpling) (P, TNT)
Source: Unknown
Serves: 4 to 6
1 cup bread crumbs
1 large yellow onion, chopped (about 3/4 cup)
3 large eggs
1/4 cup chopped fresh parsley
2 tablespoons all-purpose flour
Salt to taste
Combine all the ingredients. Wrap loosely in a piece of cheesecloth or aluminum foil and tie securely.
For use with Dafina I (click here for recipe).
Posted by Angel Katz
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/rgl/pnutbutter01.html
Peanut Butter (P, TNT)
Source: “The Food Processor Bible/Pleasures of your Processor,” by Norene Gilletz
Yield: 2 cups
2 cups peanuts, salted
2 to 3 tbsp. oil
Process salted peanuts on the steel blade of a food processor for approximately 2-1/2 minutes, stopping several times to scrape down sides of bowl. For a smoother texture, add 2 to 3 tbsp. oil. You can use any nuts except dry-roasted peanuts.
Variations:
Chunky Peanut Butter:
Add 1/2 cup peanuts to peanut butter. Process 6 to 8 seconds longer.
Chocolate Peanut Butter:
Process 1-1/2 cups peanuts and 1/2 cup chocolate chips for about 2-1/2 minutes, scraping down sides of bowl as needed.
Poster’s Notes:
I’ve demonstrated this recipe in many cooking classes over the years and my students love it. I hope your husband will enjoy your efforts! It’s so easy and it should make him happy. It’s best to store peanut butter in the refrigerator.
Posted by Norene Gilletz
Nutritional Info Per Serving: N/A
http://www.jewishfood-list.com/recipes/cake/frosting/pastrycreamitalian01.html
Pastry “Cream,” Italian (P, TNT)
Source: Spice and Spirit
Yield: 1-1/2 cups
4 egg yolks
6 tablespoons sugar
2 teaspoons flour
1 cup pareve milk, chilled
1/2 teaspoon vanilla extract
In the bottom part of a double boiler, bring water to a boil and let simmer.
Put egg yolks into a bowl. Add sugar and flour. Stir mixture with a wooden spoon, always in the same direction, until flour and sugar are completely incorporated into yolks and the color is light yellow. Slowly add cold pareve milk, mixing steadily.
Place top of double boiler over the simmering water. Add vanilla extract. Stir constantly with wooden spoon until mixture is thick and coats the spoon. Do not allow the cream to boil. Once thickened, remove top of double boiler from hot water and continue stirring for another 2 to 3 minutes. Transfer cream to a bowl and cool.
Poster’s Notes:
Here is the recipe for pastry cream that I mentioned having used in the past to fill sufganiot. I used this in a recipe where the filling is enclosed within the dough before the doughnut is fried.
This is an excellent filling for cream puffs and doughnuts.
Posted by Deena Abraham
http://www.jewishfood-list.com/recipes/cake/frosting/pastrycream01.html
Pastry Cream (D)
Source: Cook’s magazine July/Aug 1987
Yields: About 1 cup
2-1/2 tbsp. flour
1/4 cup sugar
Pinch of salt
3 egg yolks
1 cup milk
1 tsp. vanilla
1-1/2 tablespoons liqueur
2 tsp. butter
Combine flour, sugar and salt together in a heavy pan. Beat in egg yolks. Gradually add the milk. Whisk over low heat until mixture is thick and large bubbles break surface, about 3 to 5 minutes. Boil 1 minute, stirring constantly.
Remove from heat and stir in vanilla, liqueur that complements the fruit that you are using and butter.
Cover with plastic wrap and chill. Pastry cream will hold in fridge for about 4 to 5 days.
Posted by Irene Blechner
Nutritional Info Per Serving: N/A
http://www.isn.ethz.ch/pubs/ph/details.cfm?fecvnodeid=107787&fecvid=21&v21=107787&lng=en&id=44096
After an Attack: Preparing Citizens for Bioterrorism
After an Attack: Preparing Citizens for Bioterrorism Author(s): Richard J Danzig, Rachel Kleinfeld, Philipp C Bleek
Publisher(s): Center for a New American Security (CNAS), Washington, DC, US
Date of publication: Jun 2007
Format: PDF
Pages: 68
URL: www.cnas.org
Series: CNAS Reports
Description: This report discusses citizen preparedness as a key variable in a response to a possible bioterror attack on the US. The authors claim that while the the country has made substantial investments in professional preparation, only rhetorical attention has been paid to preparing the broader public. Using aerosol anthrax and smallpox attacks as primary examples, this paper demonstrates that preparations are likely to fail when measured against the six most fundamental citizen expectations. The authors advocate five research and development investments that would enhance citizen preparation.
General note: © 2007 Center for a New American Security
Bibliographic note: The appendix includes details on the methodology used to assess the size and capacity of the national capital region health care system.
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* English - Download the full-text document (2.0 MB)
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http://www.isn.ethz.ch/pubs/ph/details.cfm?fecvnodeid=107787&fecvid=21&v21=107787&lng=en&id=10897
Agricultural Bioterrorism
A Federal Strategy to Meet the Threat
Agricultural Bioterrorism Author(s): Henry S. Parker
Publisher(s): Institute for National Strategic Studies
Other issuing bodies: National Defense University, Washington, DC
Date of publication: Jun 2003
Issue number: 65
Format: PDF
Pages: 113
URL: www.ndu.edu
Series: INSS McNair Papers
Description: This paper addresses the threat of agricultural bio-warfare and biological terrorism in the US. The author emphasizes that agriculture is a critical American infrastructure and holds the private and the public sector responsible for acquiring the information and infrastructure capabilities for effective deterrence and response to biological terrorism. The author warns against the devastating consequences of bio-terrorist attacks on US food and agriculture, which would undermine the US economy and consumer confidence. The author concludes that it is critical for the federal government, state and local governments, as well as the agribusiness sector to clearly identify mutual roles and responsibilities and develop a coordinated strategy to address bio-warfare and bio-terrorist threats.
General note: © 2003 Institute for National Strategic Studies (INSS)
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* English - Download the full-text document (4.0 MB)
[live link at site]
http://www.isn.ethz.ch/pubs/ph/details.cfm?fecvnodeid=107792&fecvid=21&v21=107792&lng=en&id=10342
Bibliography on Future Trends in Terrorism
Bibliography on Future Trends in Terrorism Author(s): LaVerle Berry, Glenn Curtis, Rex Hudson
Publisher(s): Library of Congress
Date of publication: Sep 1998
Format: PDF
Pages: 155
Series: US Federal Research Division Reports
Description: This is a bibliography on trends in terrorism including the potential threat of nuclear, biological, and chemical terrorism, cyber terrorism, and the technologies needed to deter these threats. It was compiled from open source literature published between 1996 and 1998 and is organized into six geographic regions - Africa, Asia, Europe, Latin America, the Middle East, North America - and a general international section.
Bibliographic note: This document is a bibliography.
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