I got the base recipe for this from the New York Times Passover Cookbook. However I had to modify so it was gluten-free. You could use tapioca flour I think, but I’m using Yehuda’s Gluten-free cake meal instead. It consists of tapioca, honey, potato starch and salt. It doesn’t always hold together that well either, … 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 »
I’ve tried a variety of gluten-free flours (coconut, almond, quinoa flour and arrow root) to make sweet potato latkes. The quinoa flour which isn’t cheap so far works the best. It doesn’t taste good until you cook it too. The biggest problem is that a sweet potato simply isn’t as stiff and starchy as a regular potato. … Continue reading »
This is a recipe inspired by Claudia Roden’s The Book of Jewish Food. The recipe itself is called Avas or Harricot Bean Stew. I used string/green beans instead which might not technically be a bean. I don’t have trouble eating these type of beans and they don’t seem to cause digestive distress. Asparugus or brussels sprouts might … Continue reading »
This is a smoothie recipe my sister loves. Its not the healthiest smoothie you can make due to the sugar and protein powder, but it does taste good. If you drink it do it after a tough work out. That weight the protein powder goes straight to the muscles from the insulin spike. You could … 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 a pretty simple bbq sauce that yields about 2 cups of thick sauce. Ingredeints 1 8 oz can of tomato paste 1/2 cup water 1-2 tbsp mustard 1 tsp Frank’s Red Hot Sauce 1 tbsp apple cider vinegar 1 tbsp smoke paprika 1-2 tbsp onion powder 1 tbsp garlic minced 1/2 tsp smoked … 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 »
I had lost this recipe for awhile. But found it near my computer. Had some nice images though to show texture and what it looks like. It could be altered for passover, but as it is its great for any other time. I can’t think of a time not to eat pot roast. Although it … Continue reading »
