This is my first Cast Iron recipe. Cast iron pan are quite unique in cooking in that you don’t really clean them with soap, which would destroy the baked in seasoning. The more you use the pan, the more the seasoning gets imprinted into the pan and the pan gets better at non-stick cooking. Also … Continue reading »
Sagg is a leafy vegetable, Palak is Spinach. Thanks for pointing that Peri out. Its usually accompanied by potatoes or cheese also called Paneer. Sagg Paneer is often what you get at Indian restaurants. Unfortunately its not parve so I had to modify it. I used a recipe by Aarti Sequeira from foodnetwork.com. Its a … Continue reading »
This was from a recipe I posted on my facebook page. Its from caveman site, I will post the link up when I figure out where I left the URL. However its been modified to be pumpkin flavored. Unfortunately I don’t think you can do brachos over this. It contains no grain which was one … Continue reading »
This is my second attempt at this dish from Claudia Roden’s The Book of Jewish Food. I have rented this cook book many times from the library. Interesting enough I used it last time, since one our paper napkins from home was stuck in the back of the book. What makes this recipe difficult besides … Continue reading »
Perhaps we should be eating fish every day? I prefer the smaller type since they reproduce rapidly. Much harder to overfish a fish if it makes more fishes. But it seems that selenium in fish chelates mercury. I an two interesting articles on this today. Check out this article from Chris Kresser. The worse fish … Continue reading »
This recipe is based on the excellent recipe found over at Girl’s gone child. Unfortunately its vegetarian and uses some O6 heavy oils. So here is a slight modification for a more paleo approach. Quinoa itself might not be paleo, its very debatable, however it doesn’t seem to cause digestive issues at all. Its also … Continue reading »
Salad texture This is inspired by a recipe I had done before from one of my cookbooks. The ingredients are not the same as the original and were modified to include green peppers. The plum tomatoes and cucumber are from my garden. What’s unusual about this salad is how it chills against spicy food. Huge … Continue reading »
This is actually easy to make, yet its going to take me some time to write up the whole recipe so I will write it in intervals. I’m also sick right now so I can’t concentrate for long. This is based on a recipe from an Indian Cook book called the Best Ever Indian Cookbook. … Continue reading »
The finished dinner. I have been doing some research into a sweeter sauce that won’t overcarb you and at the same time taste great with chicken. I think this is it. Although the thickening could use some more refinement. I used balsamic vinegar (Bartenura OU) which oddly enough is only available around passover. Why? I … Continue reading »
I asked this question on paleohacks but it was deleted for some reason. I don’t think this would be illegal. I don’t think there are any databases or networks of shochets. A shochet is the butcher who kill an animal with a one slice with a non nicked knife. There are quite a bit of … Continue reading »
