Tag archive for "Wheat"

Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

2 Comments 15 January 2012

 

When is Tu Bishvat this year?

Friday Evening at nightfall January 25! Mark your calendars!

 

Here’s a head start to your Sheva Minim menu!

I made this recipe last year for Tu Bishvat and it was a great hit- everyone who was health conscious and was watching their waistline knew that this slightly sweet grain salad would nudge them to pass on dessert.

Found in the grain aisle (where you would find legumes, beans, quinoa, etc.), this often overlooked alternative for rice has many nutritious benefits. Wheat berries are the kernels of wheat that originate from the wheat plant. Because they are not processed, they are packed with fiber and all the nutrients that usually get lost in the process of making flour. Inspired by Tu B’shvat, I came up with a sweet pilaf that includes all of the Sheva Minim, the Seven Species of fruits and grains that are special to Israel.

This kosher recipe makes a large bowl of pilaf. If you are only making it for two people and do not want a lot of leftovers, I suggest halving it. Also, I always love using fresh fruits, but if no fresh figs are available in your area, you can always find dried ones. Just remember that dried fruits are often sweeter than fresh, so change the recipe accordingly.

Recipe Ingredients

  • 1 cup wheatberries
  • 1 cup barley
  • 1 box of fresh figs
  • 1 cup pitted chopped dates (I like to thinly slice them width-wise to create rings)
  • 1 cup grapes or 1/2 cup raisins (optional)
  • 1/4 cup pomegranate seeds and/or 1/4 cup pomegranate juice
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • salt and pepper to taste

Kosher Recipe

Directions cont’d

Cook the wheat berries and barley according to their package directions in two separate pots (usually the barley takes half an hour longer to cook so put that up first). While the grains are simmering, take out a large glass bowl and whisk together the olive oil, red wine vinegar, honey, and some salt and pepper. When grains are tender and still hot, dump them into the glass bowl, give them a mix, and let it sit to absorb the flavors. Meanwhile, cut up all of the fruits, then add them to the mix. I drizzled pomegranate juice on top to give it a little bit more sweetness and flavor. Enjoy!

 

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Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

kosher dessert recipes, kosher recipes

Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

1 Comment 27 March 2011

Kosher Recipes

Sprinkled with Coconut

Chocolate Chunk

Nothing is more satisfying than an empty crumpled bag of whole wheat flour sitting on my kitchen counter. Especially a month before Passover.

Heckers

So when I saw Mark Bittman’s   “Whole Wheat Muffin, The Remix” recipe in the New York Times, I decided it was worth a try.

The only problem was, it called for “preferably whole wheat pastry flour”, and I only had a bag of regular  whole wheat flour. I also decided to see if anyone would notice if I substituted agave nectar for sugar.

I ran out and bought buttermilk, (you can also make your own easy buttermilk HERE) and on Sunday morning the muffins were mixed, baked, and out of the oven within the hour. Cleanup was a cinch. I made a double batch. The first bunch was filled with a baked and mashed sweet potato. I topped those with leftover shredded coconut from my freezer. The second batch was mixed with 3 really ripe bananas that would have otherwise gone in the garbage.  I topped them with chocolate chunks just to make sure that they didnt look too healthy.

Well, I left them all in a plate, and ran out to exercise.

Conclusion: The all time  favorite was the banana chocolate. Not such a hit was the sweet potato topped with coconut.

They never even guessed that agave nectar was the sweet culprit.

This is a really great  grab- and- go breakfast item for the older members of the family. I have a feeling that kids under eighth grade wouldnt go for it so early in the morning but its worth a try. This is also not a recipe for a sugar lover like my sister-in-law who would rather have a Snickers for breakfast. Give it a try!

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The Best Sephardic Charoset Recipe Ever

kosher passover recipes,seder table Ideas, Passover Recipes

The Best Sephardic Charoset Recipe Ever

6 Comments 16 March 2011

This Sephardic Charoset Recipe has been handed down for generations by my husband’s side of the family- the Shamah’s of Aleppo.

Medjool dates are used. Even though they are double the price, you will find that fresh medjool dates are juicy and extra delectable.

My Mother in law makes the best charoset  or haroset) of all time.  Of course although its a seder plate item, its’ sweet simplicity is just perfect every single morning of Passover as we slather it on (I love whole wheat) matzoh. Sitting down with a cup of coffee and the newspaper on Passover completes this delectable breakfast.

Every year, about 2 weeks before the holiday, my mother in law drops off three medium size tupperwares full of her home made charoset . We put it in the freezer and defrost a container one or two days before enjoying it down to the last drop.

Im so glad that I finally asked her for the recipe and I’d love to share it with all of my Passover hostesses.

Ingredients:

    1. 6 pounds of Medjool dates, sliced lengthwise, pit removed.
    2. Each date must be checked for worms or bugs. (you’d be surprised at what you may find lurking in there!)
    3. Soak the pitted and checked dates in water for 2 hours. Drain.
    4. Boil dates till soft. Cool and slip off the peel if you want a smoother Charoset consistency.
    5. Grind witha Cuisinart with a metal blade.
    6. When serving mix in 2 tbspoons sweet wine per  1 cup of charoset.
    7. Sprinkle with chopped walnuts. The combo is an unforgettable, once a year treat!
    8. Thats it! Store in airtight containers and freeze if its more than three days before Passover. You can store it in pretty jars, wrap with a ribbon and give out as a made -with- love Passover gift.

Enjoy- Happy Holiday!

p.s.- please submit your passover  recipes! I would love to post them!

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Heavenly Whole Wheat Challah

kosher recipes

Heavenly Whole Wheat Challah

No Comments 09 April 2010

This recipe for Whole Wheat Challah can be used with entirely white flour, or in the whole wheat version below. Either way it is absolutely delicious!

2 1/2 pounds whole wheat flour

2 1/2 pounds unbleached all purpose white flour

6  envelopes Fleischmann’s Rapid Rise Highly Active Yeast Dissolved in 4 cups warm water and 1
Tablespoon sugar

Kosher Recipe Ingredients

1 cup vegetable oil

4 eggs

2  1/2  cups sugar

5 Tablespoons Kosher salt

4 Tablespoons honey

1 Egg for egg wash

Directions for this Kosher Recipe

1. In a large bowl dissolve the yeast in 4 cups warm water and 1 Tbs sugar.  Stir with spoon to make sure its combined. Cover with towel and set aside until mixture bubbles.

2.  Meanwhile, mix eggs, oil, and sugar in bread machine until combined. Add salt and honey and continue to mix. Add yeast and then flour and mix until well combined and dough is not sticky. Knead with hands if necessary.

Grease a very large bowl or roaster (I spray Pam), and place dough. Cover with plastic wrap that has been sprayed with Pam as well. Place a towel over the plastic wrap and let rise 2-3 hours.

Braid or knot dough in a baking tin or tray. Let rise another 2 hours.

Brush egg over challah.  Sprinkle with sesame seeds and bake until golden on 350.

Challah can be frozen at this point.

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