Tag Archives: almonds

Pesach Sameach!

I don’t speak Hebrew, but ‘Happy Passover’ simply hasn’t the same ring to it.  We are commanded this week of Feast of Unleavened Bread to eliminate leaven (not necessarily yeast) from our lives.   I’m not a fan of Matzoh or other flat wheat breads, so here’s what i’ve made.  For those of you who are experts on this, PLEASE let me know if this does not meet biblical standards of unleavened bread.

Focaccia Bread

1 cup almonds (ground)

1 cup shredded mozzarella (or whatever cheese you prefer, i used provolone this time)

1/2 cup sunflower seeds (ground)

1/2 cup pumpkin seeds (ground)

1/2 cup sesame seeds (ground)

1/4 cup flax seeds (ground)

1/4 cup coconut flour

2 tablespoons onion flakes (ground)

1 teaspoon garlic powder

1 tablespoon dried oregano flakes

1 1/2 teaspoons salt

1/2 cup black olives (finely chopped)

2 large eggs

1/4 cup olive oil

Using my Magic Bullet, i ground all the seeds and nuts separately for best results into a coarse grind, feel free to grind them finely, it’s up to you.  Stir all ingredients together in a large bowl with a fork, holding out about 2 tablespoons of the olive oil.

Press mixture onto a buttered 9 x 15 stone pan (use whatever you have), then bake in a 375ºF oven for 12 minutes. 17757155_10208645975569212_7534789530260493445_n.jpg

Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, and sprinkle with salt flakes (optional, but not too much).  Bake for another 8 minutes.  Take out of the oven immediately and let cool a bit before trying to remove the squares.  Use a spatula to remove them.

Focaccia Bread

Absolutely delicious in my opinion!

Praise Yah!

tauna

Keeping Yah’s Feasts (and other Mo’edim) is not just a Jewish celebration; it is for ALL His set apart people!  What an honour we are given to give glory to Him in His way.

Quiche

Encouraged by the wonderful recipe, Broccoli Mushroom Cheddar Quiche published by Cooking With A Wallflower last month, i pulled together what ingredients I had and then tweaked it a bit to meet our tastes, discovering along the way that despite adoring black olives, i did not like them in  my recipe!  Unfortunately, I did not have mushrooms and i think that those will be much preferred.  BUT, here’s my recipe for today – easily tweakable for your own tastes.

Broccoli Cheddar Quiche

Crust:

  • 1 cup coconut flour
  • 2 cups almond flour (i grind almonds)
  • 1/2 cup sesame flour (i grind sesame seeds)
  • 1 cup shredded provolone
  • 1 1/2 teaspoons Real or kosher salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons ground oregano
  • 2 large eggs
  • 1/2 cup melted beef fat (grassfed beef bones) (olive oil or melted butter will work)

Mix it all together with a fork and press mixture into a buttered 9-inch pie dish.  Cook in a 350°F oven for 12 minutes.

Pie filling Yummies

  • 1 cup cooked and crumbled home made beef sausage
  • 2 cups broccoli florets (rinsed and patted dry)
  • 2 or 3 dientes garlic, peeled and chopped
  • 1/2 cup sliced black olives
  • 4 large eggs
  • 1 cup real milk
  • 1 cup monterey jack cheese
  • 1/2 cup cheddar cheese

Crumble and cook your homemade beef sausage in a saucepan with a lid.  Once it’s done, remove with a slotted spoon leaving the drippings in the pan and add slice garlic.  Saute those for a couple minutes, then add sliced olives and broccoli florets.  Cover and let simmer just to steam the broccoli a bit.  Don’t cook it until it gets soggy.

Mix the sausage back into the broccoli, etc.  Pour off any excess moisture, but i didn’t have any.  Dump the lot into your cooked pie shell.  Spread the 1 cup of Monterey Jack cheese kind of over the top and mix in a bit maybe.  Then whisk together the milk and eggs.  Pour that over all the mixture, then top with the 1/2 cup Cheddar cheese.

Bake in a 350°F oven for 45 minutes.  I stuck a toothpick in the middle right at 45 minutes and it was spot on perfect done.  Let it stand maybe 15 minutes before slicing into 6-8 pieces.  Serve warm.

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Now, here’s an important note about the crust.  Unless you want an extra thick crust, you’ll find that you have about 1/3 of it left over.  Not wanting any to waste, i went ahead and buttered the end of this stone baking pan and spread it out and cooked it along with the quiche, but it’s only going to need cooking about 20 minutes!  This makes really tasty crackers.  IMG_2022

Enjoy!

tauna