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- 3 large apples. peeled , cored and chopped
- 1.5 cup[s finely chopped walnuts
- 3 TBSP honey
- 1/2-3/4 cup sweet red wine
- 1 tsp. cinnamon
- Put apples and wine in bowl. Stir.
- Add honey. You can warm it up to pour better.
- Add walnuts and cinnamon. Stir
- refrigerate until dinner.
Filed under: recipes
On Passover we always make the traditional Ashkenazi haroset with apples, walnuts, wine and honey and a second Sephardi haroset. After searching the internet I found this recipe from Surinam . Apparently there have been Jews in Surinam since 1532. Wow.
- 3 cups shredded unsweetened coconut
- 2 cups walnuts, chopped
- 1/4 cup sugar
- 1.5 cups dried apples
- 1.5 cups of dried prunes
- 1.5 cups of raisins
- 1 cup of sweet red wine
- 1 TBSP cinnamon
- 1/2 cups of cherry preserves
- Put the dried fruit in a pot cover with water and bring to a boil.
- LTurn off heat and let sit for 15 minutes.
- Drain fruit. you can drink the water; it is sweet and delicious.
- Finely chop the fruit.
- Put the coconut and wine in a saucepan. Turn stove to medium and stir until well mixed.
- Add the nuts and sugar and continue to stir.
- Add the chopped fruits and the cherry jam
- Turn off heat and add cinnamon. Mix well.
- Refrigerate until dinner.
Filed under: recipes
When the dried Fava beans were 1/2 done I could skin them
Filed under: recipes
I grew about 18 cabbages this year. I fermented many quarts of sauerkraut and made many bowls of coleslaw. Here is the coleslaw recipe I make most often.
- 1 small head of cabbage or 1/2 a large one.
- 2 carrots, large
- 3 TBSP sugar
- 4 TBSP canola oil
- 6 TBSP apple cider vinegar
- 1/2 tsp of kosher salt
- 1/8 tsp pepper
- 1 tsp of caraway or celery seeds(optional)
- 1/2 tsp dried basil(optional)
- Grate the carrots.
- Thinly slice the cabbage.
- Whisk together the sugar, salt, pepper, oil and vinegar.
- Add the dressing to the cabbage and carrots and stir.
- Add optional basil or seeds and mix again.
- Put in fridge and let sit for 24 hrs..
Filed under: recipes
Rose and I dined at Gracias Madre Mexican Restaurant in the Mission district of San Francisco. The refried black beans were delcious. When I returned home to Austin, Texas I decided to try my hand at replicating this deliciousness. I do believe my results are excellent even though I left out the pasilla peppers I wanted to add because my hubbie does not like hot.
- 6 cloves of garlic
- 1/2 onion
- 2 TBSP canola oil
- 1 tsp salt
- 1/4- 2 tsps. chipotle powder(if not using fresh chiles)
- 2.5 cups of cooked black beans
- 3/4 cups liquid from cooking the black beans
- Roast the unskinned garlic cloves in a cast iron pan on medium, turning once until golden brown for about 15 minutes.
- Saute the onion in the oil until soft on low medium
- Put the peeled garlic, onions, oil, salt and chipotle powder in the blender with the black bean liquid.
- Blend until smooth..
- Add the black beans and blend again until very smooth.
- Put mixture into cast iron pan and heat. Be careful as it splatters.
- Serves 4.
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My youngest daughter likes this soup and so do my friends it seems. I served it at a luncheon and they all asked for the recipe. So here it is.
I think you can use whatever veggies you want. I use whatever I have fresh from my garden. To me this is more a winter soup than a summer soup, but then remember it was 80 degrees F in Austin yesterday. My winter may be your summer.
- 5 TBSP tahini
- 3 TBSP soy sauce
- 1 TBSP lemon juice
- 1/2 tsp cumin
- 4.5 cups of vegetable stock
- 2 carrots
- 1 onion
- 3 cups of broccoli
- 5 TBSP of fresh parsley, chopped
- Stir together the tahini, soy sauce, lemon juice, cumin(freshly ground is best), with 1/3 cup of the broth until smooth. Set aside,
- Bring the broth to a boil, turn pot down to medium and add broccoli, onions, carrots, and tomatoes. All veggies should be cut into small pieces.
- Simmer for 5 minutes.
- Add the tahini mixture and parsley.
- Cook 3 minutes and cover.
- Serve.
