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 »
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 my second try at a teriyaki sauce. However I ran out of tamari sauce so I had to use liquid coconut aminos. They are a soy sauce substitute which I was a bit reluctant to try since I eat a ton of coconut. It takes just like soy sauce for some reason. If … Continue reading »
I’ve been working with this recipe for some time now. Make changes with seasoning amounts and how to prepare the fruits. The peanut butter one is optional but should still work for almond butter variation as well. The apples add most of the sweetening necessary. Plain mashed sweet potatoe 3 pounds of sweet potatoes (6-8 … Continue reading »
