"Live" Tahini with Preserved Lemon and Garlic

Healthy tehina/tahina/tachina/tahini dressing or dip or sauce

I make this dip most weeks. We dip bread in it on Sabbath and I use it as salad dressing during the week. It would also be excellent drizzled over eggplant.

I do all this with my stick blender, so you will want a tall cup that fits a stick blender.

You CAN do this by hand, but you will need to finely chop all the solids.

INGREDIENTS

• 1/2 cup tahini paste (I use Ethiopian or sprouted Tahini)
• 3/4 cup water (less for thicker dip)
• 1/4 cup extra virgin olive oil
• 1, 2, or 3 cloves of garlic - preferably fermented (I use the cloves that are left after we eat all the pickles. Fresh or frozen are fine, but adjust for the potency.)
• 1/8 of a preserved lemon, seeds removed
• juice from 1/4 lemon
• 1/4 tsp salt

* If you don't have preserved lemon, use the juice from half a lemon or more to taste and 1/2 tsp salt in place of 3 ingredients above.

Add all ingredients to cup. Blend or mix until tahini turns white and smooth.
Add

• 1 small bunch of parsley leaves, optional

If using a blender, pulse to chop parsley. You may want to keep a couple leaves for garnish.

Now here's the tough part: Transfer to a closed container without eating it all.

Roasted Tomato Sauce

In the time I saved making this sauce (compared to traditional recipes), I was able to tell you about it! Traditional recipes involve chopping the ingredients, adding them to a pan at specific intervals, and lots of standing over the pan/pot and stirring. Sauce can also be made in a pressure cooker much faster, but you always run the risk of burning it or under cooking it, since you can't peak.

The dry heat of the oven gives the ingredients a deep flavor without the need to stand over a frying pan.

Ingredients:

Basic:

• tomatoes, preferably ripe
• onions (I used sweet and purple onions)
• olive oil

Optional:

• bell peppers (I used red and green)
• garlic (whole cloves)
• mushrooms
• chili peppers
• fresh or dried herbs
• salt and pepper
• vinegar or dry white wine
• sugar or honey

1. Cut up all the vegetables into relatively similar sized chunks - about quarters for the tomatoes.
2. Remove any tomato seeds which come out easily and quickly, but without wasting a lot of time.
3. Toss with olive oil in a large pan, or pans.
4. Roast on high or broil until the edges are browning, probably at least half an hour. Stir/toss/flip or rotate at least once.
5. Add spices to taste and let cool.
6. Use a hand blender or pulse in a food processor to desired consistency.

This batch is mostly for shakshuka which I plan to serve for supper on Wednesday this week during Passover. I will serve it with homemade fermented chili sauce on the side. And maybe some fresh lemonade.

You might also enjoy: Creamy Roasted Tomato and Corn Soup with Cauliflower

Sourdough Pita - Great Blog Swap PLUS Giveaway

Chef Alison of AliBabka

In honor of the first anniversary of the Kosher Connection I have been randomly assigned a fellow kosher blogger to be inspired by. It my my great pleasure to introduce my muse this week, AliBabka. The author is Chef Alison (Barnett) Gütwaks, is a recent graduate of the Institute of Culinary Education (ICE) in NY. It was important to her to get a well rounded culinary education and not limit herself to kosher culinary colleges. I enjoyed reading about the challenges she faced as a torah-observant Jew cooking in a non-kosher environment.

While reading through AliBabka in search of a recipe I would like to make my own, I enjoyed the creativity, wit, and professional experience that Chef Alison brings to the table. (No pun intended.)

Pita in a pan from AliBabka

In the post "Mo-Rockin In Your Kitchen", guest blogger Elisheva Avital writes about two Moroccan flat breads I have been wanting to try my hand at, pita and moufletta. With the easy access to fresh pita I enjoy in Israel, it's not often I find time to make my own, even if it is healthier and/or tastier. But I thought my blog was in need of both a sourdough entry and a pita recipe. In order to make the recipe my own, I converted her recipe to 90% Whole Wheat Sourdough Pita.

Rice paper wraps = Leftover Heaven

wraps with baby greens, roasted bell pepper, sprouted lentils, and fermented cauliflower

How did I not know about these before?? Now that I've become friendly with my local Asian grocer, I can finally ask, "What is this?" And boy have I learned a lot!  When I used to see rice paper wrappers, they looked like too much work for me. I assumed getting these plasticy looking sheets into an edible form must involve soaking, cooking, steaming, or some other processing. Not so!

1. Dip the rice paper sheet in water for about 5 seconds, then brush the sheet over a tea towel to remove excess water.
2. Lay the sheet, still rigid, on a plate or cutting board. The sheet will absorb the water and soften in the time it takes to fill it.
3. Pile your fillings  near one side and roll up like an egg roll, blintz, or burrito.

translucent wrap with wild mushrooms, wakame, and homemade kimchi-kraut

Make Tri-colored Freezer Pops with Disposable Popsicle Sticks

Today I want to teach you how to do two things: 
A. Make striped posicles, which are just more fun for kids and adults.
B. Get craft sticks right in the middle if the homemade pops.

Why would you want to use craft sticks?

• Maybe you lost the sticks that came with your ice pop molds.
• Maybe you don't have ice pop molds.
• Maybe you want to make a lot of popsicles.
• Maybe you want to share your homemade pops without worrying about the sticks being returned.

You will need:
- Juice, or another liquid like flavored yogurt or chocolate milk -preferably 3 colors/flavors
- Ice pop molds or small cups
- Clean, un-died craft sticks or tongue depressors

How to Make Kosher Dill Pickles

I'd like to tell you about the method I use to make naturally fermented cucumber pickles. The same technique can be used for many different fruits and vegetables by varying the spices and the time. If you read no further, this is what you need to know:

 A. Use an appropriate amount of salt. Too little and unwanted molds and bacteria can develop and the cucumbers will become soft. Too much and you will retard the growth of good yeasts and bacteria, the pickling will take an unnecessarily long time, be unpalatably salty, and the cucumbers could get too sour, or too soft before they're ever really tasty.
B. Keep everything submerged. As long as your cucumbers (or other veggies) are safely deep in the brine, you can skim off whatever scum forms on top.

Disappearing Kohlrabi

This gets gobbled up so quickly it doesn't always make it to the table!

• 2-4 kohlrabi bulbs/heads/roots (what do you call them?)
• Paprika (sweet, smoked, spicy, whatever you like... I used fresh gourd sweet and smoked)
• Garlic powder
• Sea salt
• Olive oil
• Dijon mustard

1. Peel kohlrabi, cube, and remove woody part around the point.
2. Season generously with all the other ingredients.
3. Spread in a single layer on a baking sheet.
4. Bake around 200 C/390 F until they start getting golden brown, about 20 minutes, then turn off oven and leave in until they are soft.

You may also enjoy "Kohl Slaw" Kohlrabi Salad.

Probiotic Soda Recipes

Probiotic soda made from water kefir is an excellent way to stay hydrated and nourished all day!

If you missed my post What is Water Kefir? you probably want to check that out. Today I want to tell you how to make flavored soda from water kefir. In this post I will refer to the water kefir (a.k.a. tibicos) SCOBY as "grains." This term refers to the look of them, as in "grains of sand", they are in no way grains like wheat, barley, oats, rye, or spelt.



If you're starting from scratch, you will need to acquire water kefir grains. I ordered my grains from Keysands, which sells dehydrated and live grains. They have excellent, friendly customer service, so email them if you have questions. Follow their instructions to re-hydrate or revive your grains.
Now that you have a healthy batch of grains... Lets get started!

Intro to Fermenting Vegetables

I have been absolutely obsessed with fermenting foods the last few weeks. My interest began as I read and heard reports on the multiple benefits of probiotics and the importance of a healthy balance of bacteria in the gut. It went beyond good digestion and better absorption of nutrients. Studies show better mood and brain function associated with healthy gut flora. Research suggests that 80% of the immune system may be in the gut, with probiotic-rich foods, like kimchi, offering serious illness preventing effects.

A study published in Nature found that, "Mice fed a strain of Lactobacillus rhamnosus were less anxious and produced fewer stress hormones than control animals."

I'm sold! But consuming effective amounts of probiotic tablets and yogurt can get very expensive. Multiply that times the six anxious, antibiotic ravaged guts in our household, and it is completely cost prohibitive. Then I remembered, I could culture my own probiotics! I've posted before about kombucha and kefir, but I was having trouble getting my hands on kosher kefir grains or a kombucha SCOBY. I discussed my interest with a friend, who told me she makes her own sauerkraut - and it's easy!

Focaccia Hamentashen

I've been wanting to make these for Purim for the past couple years, but something always comes up. Today I finally tested my concept, and I intend to put a couple in each Purim basket for mishloach manot/shalach manos I give my friends and neighbors. In Hebrew - פוקצ'ה אוזני המן

Start with your favorite pizza or focaccia dough recipe. I used my dad's pizza dough recipe. I think this one from Anne Burrell also looks good. The following proportions will make 8 hamentashen (enough for a test batch or family appetizer):

Dough:

• 3/4 tsp yeast
• 1 tsp sugar
• 1/2 cup warm water (NOT hot)
• 2 Tbsp oil
• 1 egg (optional)
• 2 cups flour (I used whole wheat for this test, but I plan to use all-purpose for the mishloah manot.)
• 1 tsp salt

''Fresh'' Sriracha - homemade hot sauce

I recently made "fresh" (unfermented) sriracha after hearing about the popular "Rooster Sauce" or "Hipster Ketchup" on a couple of my favorite podcasts. I based my sauce on the technique from Food52, with some changes for my palette.

0. Before you begin handling the chilis, put on gloves and do not remove them until you have washed the cutting board and knife after step 2.

1. Coarsely chop:

• 3/4 lb (1/3 kg) red chili peppers
• 4 cloves of garlic

2. Soak overnight in:

• 1 cup apple cider vinegar (or enough to just barely cover the chilis after you squeeze them down)
• 1 tsp sea salt

3. The next day add:

• 2 Tbsp sugar
• 1 tsp tamari or good soy sauce (optional)
• a few drops of mushroom sauce or fish sauce (optional)

4. Simmer for 5-15 minutes. Blend well. (I used a hand-held stick blender.)

5. Pour the sauce through a mesh strainer. Use a spatula to squeeze out every last drop. Scrape the bottom of the strainer.

Tofu Pad Thai

There is something about the end of December that puts Jews in the mood for Chinese food, or at least Asian food as it has evolved in the diaspora. If you find yourself with a block of tofu or some leftover chicken, you can whip this meal up from things you probably already have in your pantry and freezer. (You could also add scrambled eggs for protein.) NOTE: Instead of me writing "optional" on all the ingredients, just assume all the ingredients are merely suggestions.

For tofu, start by slicing or cubing the whole block. Put it in between paper towels or tea towels. Lay a cutting board on top and put some cans or other heavy things on top to squeeze out the water. This works best if all the slices/cubes are the same thickness, thus squeezed equally. You may need to switch the paper towels if they are soaked.

While the tofu is draining, mix the marinade. Use your own taste and what you have in the house, but something like

• terriyaki sauce
• soy sauce
• ginger - fresh grated or powder
• garlic - fresh grated or powder
• silan (date syrup), molasses, or sugar

"Kohl-slaw" Kohlrabi Salad

My whole family loved this, from my 1 year old to 7.5 year old, and my gluten-free, soy-free guest. My one regret is it's so boring looking. Next time I will have to add a little shredded raw beets, bell peppers, or carrots.

• 3 Tbsp toasted sesame oil
• 2 Tbsp rice wine vinegar
• 2 tsp sea salt (or tamari sauce)
• 1-2 tsp Fresh ginger - grated
• 1.5 Tbsp natural sugar (substitute stevia, agave, or Splenda, or use less sugar for diabetics)
• optional: fresh grated garlic or garlic powder
• optional: hot water
• 2 heads/bulbs of kohlrabi
• 1-2 (preferably firm, green) apples 
• 1-2+ radishes (I used one giant one, like bigger than your average beet) (optional)
• optional: shred something with color (something edible, of course!)

Are You My Mother?

I've been a little obsessed lately with the idea of naturally "cultured" or fermented foods and drinks, but I haven't actually made anything. I really enjoyed learning about the beer-making process; however, I think my husband would be too scared to even allow me to keep a little kimchi on the counter.

My mom, on the other hand, has been chomping on chia seeds, sprouting, and juicing her own wheat grass for some time now. We had both been reading a lot about the positive health effects of eating fermented foods that contain large numbers of probiotics. While I was piling extra sauerkraut on my falafel, my mom has been guzzling Kombucha, a fermented tea drink, and mixing her muesli with kefir, a fermented milk yogurt-type drink. (Check back next week to learn about kefir.)

My mom had been purchasing both of these products at her local health food market when her friend, Liz, offered to teach her how to make them. I sent her with strict instructions to take lots of pictures and give me the full report.

The Vegetarian's Dilemma

Do you tell your hosts you're a vegetarian? 

Many say, you don't want them to go through any trouble and you can just eat the side dishes. I say YES, YES, PLEASE TELL!

1. (Unless you are a vegetarian or vegan purely for health reasons) isn't having someone purchase meat on your behalf half as bad as eating it?

2. What's so bad about influencing your hosts menu? If you believe in the cause, wouldn't you prefer your host serves more plant-based foods?

3. Your host wants to please you. A good host plans a meal around what she hopes her guests will enjoy. A lot of thought goes into this and if you can steer your host in the right direction, it is helpful.

Vegan "Eggplant Parmesan" Baked, Not Fried

Thanks to the kind man at a local photo shop, my Sony DSC-S750 is temporarily back in commission. But now I have camera envy from all my recent camera shopping! I'm so glad I can show the delicious, simple, and perfectly rewarm-able dish.

You will need:
2 eggplants
a lot of salt (preferably the flaky kosher variety)
tomato sauce (that's another post)
nutritional yeast
bread crumbs (or your favorite healthier/gluten-free alternative)
cherry tomatoes (optional)