If you don’t know how to make feta see this post: How to make Feta
Use 1-3 gallons of Goat Milk (Raw or Pasteurized, but NOT ultra-pasteurized)
Here is the recipe for 1 gallon; scale as appropriate:
Continue reading “My Current Feta Recipe”
Category: recipe
Gluten-Free Kosher Brownies
This is my favorite brownie recipe. It’s gluten free, and can be made dairy or parve.
Ingredients:
- 1 Bob’s Red Mill Gluten Free Brownie Mix (21 oz package, parve)
- 3 eggs
- ½ cup butter (dairy) or Earth Balance Vegan Buttery Sticks (parve), melted
- 6 oz semi sweet chocolate chips (dairy or parve)
- ½ cup walnuts, chopped (optional)
Kelly Margarita – 2nd take
Ingredients for 1:
- 1/2 oz Grand Marnier
- 1 1/2 oz premium Tequilla (Patron 100% de Agave)
- 3/4 oz fresh lime or lemon juice
- 1/2 oz simple syrup
- 1/2 cup ice
with a lemon or lime wet and salt the outside of a glass
add all ingredients to a vitamix run on 10 for 45 seconds
Kosher Gluten-Free Beef Stew slow cooked
Ingredients:
- 3 pounds of good beef (grow and behold chuck roast, or strip steak)
- 2 Large Idaho potatoes
- 2 Large carrots
- 1 onion
- 3 cloves of garlic
- 1/2 can of tomato paste
- 2 Tablespoons of Worcestershire Sauce
- 1 Quart of beef stock
- 1 teaspoon or Salt, Pepper, Rosemary, Thyme
Gluten-free Lokshen Kugel
Preheat oven to 375 °F or 300 °F, depending on what else you’re cooking and how your timing is.
Put a large pot of water on the stove on high to cook the pasta.
Stuffed Mushrooms
This recipe was modified from Elana’s Pantry.
Ingredients:
- 4 portobello mushrooms
- 1 cup parsley, stems removed
- ½ cup sun dried tomatoes
- ½ cup pine nuts
- 1 clove garlic
- 1 tsp lemon juice
- ¼ tsp kosher salt
- ¼ cup olive oil
Pineapple Spiced Chicken Breasts
This recipe was modified from a spiced chicken recipe which appeared in the New York Times. I added pineapple to the recipe and improved it.
Continue reading “Pineapple Spiced Chicken Breasts”
Rivka’s kale eggs
Ingredients:
- 2-4 eggs
- 2 -3 cups of kale (about 1/2 or 1/3 of a bunch)
- 1-2 cloves of garlic
- olive oil
- pinch of tumeric
- Pinch of cumin
- salt and pepper
Crack the eggs into a a bowl and stir, crush or chop the garlic into a small bowl. Soak the kale in the sink in cold water for a few minutes, then shake it in the water to get all the bugs off and all the dirt off. Pick up each kale leaf and hold the stem and pull stripping the kale off. chop the remaining leaf parts and compost the stems.
In a frying pan, drizzle olive oil in the bottom of the pan and set the stove on high. Add garlic until it starts to sizzle then add the kale leafs. stir frequently, if it begins to burn, add 1/4 cup water and steam until the kale is soft. Add cumin and tumeric and stir the kale. once soft, add the eggs and stir contnuously until the eggs are cooked. Eat the result. 🙂
El Diablo classic cocktail
This recipe was provided by Jason the bartender at the Andaz hotel, in Wailea Maui in January 2016. Continue reading “El Diablo classic cocktail”
Passover Cauliflower and Mushroom Kugel
Modified from “The Gefilte Manifesto” at their suggestion for passover. This is a parve Gluten Free variant. They recommended a 9 Inch square glass baking pan (actually their first recommendation was individual ramekins), but it’s passover, so a smart and final 9 by 12 inch aluminim 1/2 steam pan. The Steam pan is 25% larger than the recommended pan, so I’m quadrupling the recipe and making three. The ingredients are listed for one recipe.