Tag Archives: onion

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.

Asparagus Soup

Nearing the end of Jerry’s two weeks of liquid diet!

Asparagus Soup

3 cups home made chicken stock

1 bunch of asparagus

1 onion

2 cups milk

Cut the tips off the asparagus (i cut them about 2 inches long) and set aside.  Combine the rest of the asparagus (i cut the stalks into 3 inch lengths so they’d fit in my 3 quart pot more easily) into the chicken stock along with the quartered onion.  Heat to just boiling, turn down heat then cover and simmer about an hour.  Add the milk, heat through, then strain soup through a cheese cloth after removing vegetables with a slotted spoon.  Add some salt if you like.  I never add pepper for this purpose of healing from hernia operation because it’s imperative that he not have any indigestion.

Use organic, local, and dairy products from grassfed cows if possible.

Jerry is a picky eater and even he liked this one!

Cheers

tauna

 

Cream of Lettuce Soup (Potage Creme de Laitue)

The latest in my adventures into liquid diet entrees.

Cream of Lettuce Soup

1 small onion, finely chopped

1/4 cup butter from grassfed cows

2 cups finely chopped dark green lettuce

1/4 cup organic white wheat flour

3 cups home made chicken stock

1 cup milk, cream, or half-n-half from grassfed cows

1 teaspoon salt

1/8 teaspoon pepper (optional)

Cook and stir onion in a 3 quart sacepan over low heat until tender.  Stir in finely chopped lettuce.  Cover and cook over low heat until lettuc wilts, about 5 minutes.  Stir in flour, salt and pepper (optional); cook and stir 1 minute.  Add chicken stock, heat to boiling, stirring constantly.  Boil and stir 1 minute.

Remove from heat and whisk in milk, return to stove and heat to just boiling.  Remove from heat and it’s ready.

If you need to strain this one, you could, but if you cook those onions and lettuce to be really soft, you may not need to.

 

 

 

Brown Broth for Liquid Diet

So, why the liquid diet postings – well, my father-in-law just went through terrible pain and finally surgery to pull his stomach down through his diaphragm so that it was no longer in his chest cavity!  There were a lot of problems this caused, so we all hope that he will be able to heal now.  To start, however, he is on a 2 week liquid diet, so the challenge is to provide high calorie, palatable liquids so he can gain enough strength to keep going.  Especially when he doesn’t even have an appetite.

We had just butchered a beef and i had asked the butcher to throw all the big bones in sacks for the dog, but now I’m cooking them for bone broth before letting the dog have at them.  I  pack a 3 gallon stock pot with beef bones and fill with water.  Bring to a boil (be ready because this full pot will boil over and make a mess the minute you turn your back!), then turn down the heat for a slow boil about 5 hours.

Using tongs,  I remove the bones and place in one of those big popcorn tins.  The stock will be reduced to about 8 cups.  Let this cool overnight, so that the fat that hardens on top can be removed easily.  I’m not completely sure that removing all that fat is good, so i typically leave few tablespoons.  It sure is extra calories, which are needed, but sometimes too much fat can cause indigestion and i certainly want to avoid that.

Once this stock is made, it can be used to prepare different flavors or use it as is with maybe a bit of Real salt (which has minerals) to taste.

Here’s what i added to one quart and Jerry really liked it:

8 peppercorns

1 tsp powdered or 5 whole cloves

1 bay leaf

1 tsp thyme

1 tsp powdered celery

1 tablespoon Real salt

1 large onion, quartered

Bring to boil, then turn down heat and simmer about an hour.  Strain through doubled cheesecloth into a heat proof jar.  I use a regular canning jar which makes it easy to transport up to his house.  This way, he can pour out what he wants to warm up each time he feels he can eat something.

The report this morning was that he really like this combination!

Cheers!

tauna

Note that this broth is a far cry from broth purchased in the store.  When this broth is cool, it is very gelatinous indicating its source is more than water and flavour.  Our cattle are pasture finished with no grain or antibiotics.