Monthly Archives: February 2015

Post 66: Try to Stop Following Recipes, although I include several. What is writing about food really about? Tamar Adler interview by Believer Magazine : Kale Quinoa Bites Recipe

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Gail Adler

 

(From the interview ) Believer Blogger

)I am a tremendous fan of the writing of Tamar Adler—in particular, her 2011 book, An Everlasting Meal: Cooking with Economy and Grace, which speaks about eating and cooking in a way I have never encountered before—as if she is only writing about food as a way of speaking about other things: how to live, our relationship to each other, to what might be called God—to the very most important things about life and living. Her prose is exquisite and her tone is humorous, helpful and calm. She has cooked at Chez Panisse, among other restaurants, and counts among her supporters Michael Pollan, Michael Ruhlman and Alice Waters, who wrote the introduction to her book. I met with her near her home in Brooklyn at a little restaurant she chose, where we recorded this interview amidst the steadily increasing chatter around us in the early evening in fall. —Sheila Heti

I. I JUST WROTE A BOOK AND I WANT TO WRITE ANOTHER BOOK

THE BELIEVER: I wonder what your experience of time is.

TAMAR ADLER: Not space?

BLVR: No. [laughs] I’m not interested in that. But time—it seems like the way you explain to people what to do with food—it necessitates so much patience. And when you’re doing these things so lovingly to the food and paying so much attention to your ingredients, I wonder if readers don’t think, as I did, “I don’t have the time to do that.”

TA: I’ve noticed that I’m really deliberate. I like to be deliberate about things, and if I don’t do things in that way… I think this is something about myself, but if I’m not deliberate, things can go badly, and then you have to spend more time in the long run. Do you know the Long Now society? I think I take more of a long now perspective.

BLVR: I know them, yes, they’re fascinating. So what kind of book did you think you wanted to write when you set out?

TA: You know how literature is transformative, but instructions and recipes aren’t? I had this idea of something that could—it would not be a device to convey a message. I didn’t feel like I had a message, exactly. But I felt like I had a way of thinking about specific things that I wanted to tell people, but that in order for these ways of thinking to exist, they had to be attached to a certain thing—so it was food. I think I just wanted to write something transformative.

BLVR: That’s exactly what you did. For me, I feel like not only am I cooking differently, but I’m thinking about how to do everything differently. Your book is so exciting to me. I do think it works like literature. And I agree that instructions don’t change anything. Self-help is interesting, but it’s generally not well-written, but it’s also instructional, but it doesn’t have that thing that literature has, where it changes you. Your book is the perfect synthesis of literature and self-help. I really think it’s a profound book. And I think it’s a new genre, which I want there to be more of. Like, I want people to imitate your book, because I feel like—not only in terms of food, but in every area of my life—I’m affected by your idea of the endless meal, the idea that there are not separate meals but there is one long meal throughout your whole life. That seems so Platonic and beautiful and… I always feeling like I’m starting over every day, so I love this idea of the continuity of everything through one’s life.

TA: Yeah. I guess the main thing I was thinking was—I was just reading The Road to Wigan Pier, which Orwell wrote at thirty-three, which is amazing, it’s so exquisite. And Let Us Now Praise Famous Men—I was thinking about both these books in terms of the genesis of the projects and the literary weight of them relative to the assignments. Because in both instances, the writer was assigned to do something, and it was definitely documentary. And they wrote some of the most beautiful prose, not because they were trying to make anything amazing, but because Agee and Orwell write in beautiful prose which is inseparable from their observations as writers. There’s no way that anybody who had one of those assignments now would write anything like those two did, never mind people who are trying to write non-fiction books. I was at a dinner at my mom’s house two or three weeks ago, and one of her friends asked me if I was ever going to write a book. And I was like, “Well I just wrote a book. And I want to write another book.” And she said, “No, a real book.” And she meant a novel. Which I didn’t get for a while. I think people don’t think we’re writers. This is all a way of saying that we’re just not really doing the language thing very well right now.

BLVR: Who? Our society is not making writers?

TA: We, the people who are self-identifying as writers. But Agee and Orwell were doing documentary work for, you know, the government. What I mean is they wrote beautifully because writing was good and people were expecting texts to be integrative. I think now we treat books like mechanisms for conveying a message, which is one of the worst things that could possibly be happening to letters right now. Books are not there to convey a message. If you want to convey a message, I think you should just go talk to somebody.

BLVR: To me that’s not the problem with what books are doing. I don’t think people are trying to convey a message. I think people are just showing off. Writers are trying to show their skill. They’re trying to show off—“I’m a great writer”—and they’re not trying enough to communicate.

TA: I guess genre is important, because my genre is food writing. A lot of people who are writing books about food are just trying to get a message across. So in that sense a book is a calling card, because they have a message and that’s one way of conveying it. I don’t feel like that. I don’t think I have some message that I want to convey in as many ways as I can. I literally just wanted to write this book. Do you know what I mean? I guess what I’m comparing is the idea of having a message with just having a great project—like, a report on the state of sharecroppers, a report on the unemployed in England. Even in those situations, those writers wrote utterly beautifully. Now I feel we have the opposite. I’m not talking about pyrotechnics-gymnastics prose. Even friends of mine who are writing important things to be written down—the whole idea that you don’t—that you’re not trying to write things beautifully! You know, I wasn’t trying to do anything, I just couldn’t write my book any other way. And I’ve had people write to me, “Oh, if I had your grasp of language…” I’m like, “What do you mean?”

BLVR: So that came very naturally to you, your sentences? You didn’t struggle for a voice? When you started writing, that was your voice?

TA: Yeah! I mean—

BLVR: No, here’s the question. Do you feel like you had an assignment? If you weren’t trying to convey a message—and you’re saying these guys had an assignment—what was your assignment to yourself?

TA: No, I don’t think that I had one. What I mean is that they had an almost opposite situation. The assignments they were given—now would have become a blog post.

 

II. BAD JUICE CONCENTRATE

BLVR: What did you understand your project to be when you started out?

TA: I wanted to write something like How to Cook a Wolf. It couldn’t really be like it, but I wanted to write a book that could do that.

BLVR: Do what?

TA: I think for me, that book actually made true what she was saying what could be true. What she said was we can live more gracefully and elegantly and in a more human way if we can—not just cook with ease, but eat well. If we can eat with gusto and a sense of entitlement to pleasure, we’ll be happier. And that was mostly about—I mean, it was about cooking, but mostly it was about eating. A lot of it was about eating. I felt like if I could do that for people now, who have a different set of problems… I mean, pleasure isn’t our problem exactly right now.

BLVR: So what are the problems that you see in people today? That you wanted to correct? I mean, that’s a crazy thing to want to rewrite a book! That is so fascinating to me. I want to tell you one quote. Do you know Raymond Radiguet?

TA: No.

BLVR: He was Jean Cocteau’s prodige and young lover. He died when he was twenty-one and he wrote two brilliant books, and Cocteau was kind of fascinated with Radiguet, cause Radiguet’s heroes, the writers he’d grown up with, were Cocteau and Cocteau’s friends. And Cocteau was like “Us? But we’re the vanguard!” It was crazy to him that they were the classics for this boy. But the idea Radiguet had was that the way you make a great work of art is by imitating it, and in your failure to imitate, that is where the beauty in your work lies, and that is where genius lies. It’s not in the success, but in the failure. I can see that in your book. You have one book as a model, which is the master. But why did you feel the need to rewrite—I mean, rewrite is the wrong word—but adapt that book, or do to that book what you did?

TA: I mean, that book is so good! And it is a really similar thing to Radiguet. How To Cook a Wolf feels like a novelty right now, I think.

BLVR: In what way?

TA: Cause we’re not trying—we’re not going to save all our canned vegetable juices in a gin bottle in our freezer. If we did, I don’t think it would help us. A lot of the stuff in her book now would seem like the over-economizing that was a part of what I wanted to stop. When I started writing—in 2009, 2010— there was this economize like crazy thing. But it wasn’t saying “save stuff.” It was saying “shop at Costco and drink bad juice concentrate.” It totally took pleasure out of the equation. I feel like some of her advice might sound like that today.

BLVR: It would sound like “shop at Costco”?

TA: It would sound to people today like “take pleasure out of the equation.” I think there are things in her book that didn’t sound bad then, that would sound sort of too bad now.

 

III. WE’RE SO SILLY ABOUT SO MANY THINGS

BLVR: I think men do this for other men all the time: men, like Andre Breton or William Burroughs, they’ll write, and then they’ll have all these young men trying to write like them. And I’ve never heard—maybe this is not right—but I don’t think I’ve ever heard of a young woman admiring another woman’s book and being like, “I’m going to do that.” I feel like women always want to do something that’s theirs, whereas men are quite happy to be like, “That’s the alpha dog and I’ll imitate them.”

TA: That kind of makes sense to me. Also, I’m completely comfortable and happy saying, “All I wanted to do was write something like How To Cook a Wolf.” But—I don’t know if this is true in the male idolizing—I have no interest in ever talking about MFK Fisher. People want to talk to me about her sometimes and I don’t know what to say. She was an amazing writer. There are all these people who adore her and sort of fetishize something about her that I don’t. Maybe that just reflects discomfort in the fact that I… you know… I read this book of hers and wanted to do something like it. Maybe even at some point when I was writing my book, I realized I couldn’t write like MFK Fisher, and that stopped being the project.

BLVR: Was her book actually as much about how to live as yours is?

TA: I don’t know how much of my book is about how to live.

BLVR: Why did you make a choice not to write about your life in your book? You don’t talk about your relationships, you don’t talk about your family, you don’t talk about what you do at night, it’s very very focussed on the kitchen. Why?

TA: It’s not about me! I mean, the book’s not about me. So… I didn’t see any reason.

BLVR: You wrote somewhere that—I think it was on your blog on your website—that you never let yourself want to be a writer.

TA: Did you?

BLVR: Yeah, it’s all I wanted.

TA: Really?

BLVR: Yeah, it’s the only thing I ever wanted. [laughs]

TA: Oh! That’s so functional! I think we’re so silly about so many things. I think we’re utterly—I mean, we’ve really lost the plot when it comes to what we have, what we need, where we’re starting from, what’s around us. I just think we’re really silly. It’s true that I never wanted to be anything in particular. I think part of that did come from being a really sensitive kid, and hating when people asked me questions, because I always feel like I can’t answer any questions. I think I’m just a very sensitive person in some ways. So I felt like whatever I was thinking was being squashed when I was asked about it. Don’t you think we’re silly?

BLVR: Yeah, but I have no way of correcting that. I feel like I have the opposite problem from you. I mean, my problem is that I’m so like a sponge that I absorb all the silliness. I’m very susceptible to everything around me. So that’s why your book was like this new thing in the world, saying, “This is a better, more sensible way; this is more wholesome.” That’s the word in my head: wholesome. You know?

TA: Yeah, I do. I always give people this advice when people ask me how to do things—and it’s not like I’m in a position to advise people on how to do anything. But I feel like we try to make these big decisions, and really we only have to make small decisions, in all moments. I don’t understand the big decision thing. What are you deciding? In fact, you can’t make the big decisions. You do not have the power to. And so it’s hilarious. I really hope that satellite out there orbits one degree to the left! Well, great, you know? There is a chance that your desire for that, depending on the course of your night, could possibly have an effect on that—but it’s unlikely. Maybe that’s where sensitivity and the Long Now match up, because I only make small decisions. But what that means is that I’m making actual decisions, not imaginary decisions. I think that probably what happens is we make a lot of imaginary decisions, and then because we’re distracted making those, we don’t make the small ones—the real ones. And we find ourselves, like, “Wait – I don’t understand how I got here!” It’s like, “Well, you didn’t make any decisions.”“But I did. I went to law school, and I picked a firm, and I decided to go to Geneva that summer,” and it’s like—but you didn’t choose what you were going to buy at the market, you didn’t chose what you were going to do the next day. So right, I never chose what I wanted to do in life because I didn’t know, and I was so angry when people asked me what I wanted to do. It was like, “Right now? I want to stop having this conversation.” But I never—

BLVR: But do you have goals for your life? Do you have goals or no? Because people who have goals for their life feel like they’ve got to make decisions towards those goals.

[a toddler who has been running around the restaurant falls and wails loudly; her mother picks her up and comforts her]

TA: I remember that feeling. Do you remember that feeling? Suddenly the world is so big around her and the room is deafening. And you’re closer to comfort than you are now. If that happens now, we brush it off. Then, it’s like, you’re so much closer to the things that make you comfortable. I’d like to go on writing. I’d like to have children.

BLVR: I want to make the right decision about kids. I want to make the right decision about that. That’s what I’m preoccupied with right now.

TA: But there probably isn’t one.

BLVR: I know, but then to be happy with whatever decision I make.

TA: Well, probably you don’t know yet. Okay, here’s a goal that I have. A goal for my entire life is to not get upset about not being able to make decisions that I don’t have the data for.

BLVR: Right. [long pause] Did you grow up with a religious context of any kind?

TA: Yeah, we were really religious Jews. We were very observant Conservative Jews.

BLVR: So you ate Kosher, you went to synagogue…

TA: My brother and I went to Jewish day school and our father was very intentionally religious, even beyond being observant. When I was a little kid he had a guru and he meditated every day. We understood—or at least I did—that it was a question of handling spirit and divinity in whatever form.

BLVR: There’s the Hassidic idea that whole world was God and spirit, and then everything shattered into matter, and all that God and spirit went into everything, and the human’s task is to reveal the God and spirit in everything—in their daily interactions with things and people. I feel like that’s the way that you treat food; like there is this kind of—it’s not just an onion, it’s an Onion. There’s something like onionness. And you respect the onionness or something. It reminds me of the Hassidic bringing out the qualities of things, you know?

TA: C.S. Lewis—I really like him on divinity a lot, even though he’s talking about Christian divinity—he says that God does not hate things. God made them. We have this whole idea that to be anti-materialist is somehow to be reverent, and to be materialist is to be fallen. Meanwhile, if we were just genuinely materialist, that would make us reverent. I guess that’s why I like cooking. That is reverence, as far as I can tell. So is how you treat people; it’s all the same stuff.

BLVR: Yeah. I feel like part of the problem is everyone—and I include myself—is looking at the next thing. There’s a feeling that if you’re just standing looking at what’s in front of you, something’s going to pass you by and kick you off your path or whatever.

TA: I know. Isn’t that amazing?

BLVR: [laughs]

TA: It’s so interesting. I mean, like, who cares if you get kicked off your path, because when you get to the next place you’re just going to be looking at the next thing. I think we do an extraordinary job of amortizing happiness. We manage to somehow defray the benefits of anything we do. We never get it.

 

IV. THE OPPOSITE OF PERFECTION

BLVR: Here’s a very specific question. What’s your relationship to email?

TA: When I’m excited about something that I’m working on, which usually means somehow having had real terror instilled in me, then I answer it at night. And when I’m not terrified, then I answer it constantly. Didn’t I answer your email two seconds after I got it?

BLVR: Yeah. My experience of the people who are most successful, let’s say, is they always answer emails instantly. I think it’s a perception in people that if you answer emails instantly you seem like you’re not really important because if you were, you wouldn’t answer your email instantly. But everyone I know who’s—yeah, it’s the opposite.

TA: That’s really interesting. I’ve never thought about it like that before. I definitely have never analyzed it, but maybe I’m unconsciously modeling this, because I haven’t been worried about answering emails immediately. You know, I have mentors, like we all do, and I’ve definitely observed that the mentors who I get the most from are also the ones who are probably the busiest, and they always email me immediately. Michael Pollan, who’s a food writer, always writes back immediately! He seems to always be available. And it’s not like he’s not working. I think he probably is a procrastinator, like me, which means that when he’s not actually under the pressure of a barrel against his head—

BLVR: I’ve noticed it too, it’s bizarre.

TA: For me, I don’t have any reason not to answer immediately, other than when I shut off my email when I’m writing and I’m in it, but when it’s not shut off—

BLVR: You’re there.

TA: Yeah.

BLVR: I wanted to ask you, what’s the opposite of perfectionism? Because there’s a real distance from any idea of perfect in your book. You’re interested in the ordinary and the painterly…

TA: I think it’s just what’s there.

BLVR: What do you mean?

TA: I feel like what’s there is on some level the opposite. I mean, I guess the whole idea of perfection would have you thinking that the opposite would be disaster. But it’s not a polar situation. There isn’t perfection and then something in opposition to that. I guess we’re all working in the service of perfection. But perfection is imagining things, so I guess what’s really there must be the opposite.

BLVR: What’s your relationship to a fantasy life?

TA: I think I had a several year period where I had an idealized version of things, and I was dating my ex-boyfriend, and I was unhappy. Not with him but with everything we had, because it wasn’t something else. But how am I supposed to know what anything’s supposed to be like? How can I possibly know that?

BLVR: I wasn’t going to ask this, but that question makes me wonder, do you believe in God? In the traditional sense?

TA: I guess I believe in divinity, but I don’t know what that means. I do have a sense that… I worked for the Quakers, who believed there’s the light of God in everybody, and that made a lot of sense—they don’t create a situation where there’s a monolithic God—and I’m comfortable with that idea because it doesn’t really matter whether there’s still any of God left. Maybe it’s just the ineffable. But there is something beyond words. I usually feel like it exists in nature.

BLVR: You don’t go to synagogue?

TA: No, I go to my family’s house for holidays. I don’t go to synagogue to find God. I go for a walk.

 

Kale Quinoa Bites Recipe
February 10, 2015|

The quinoa bites were nearly perfect for travel, in part because you can do most of the prep ahead of time. They can be  frozen. them, and the morning of use bake them.

I went with kale, edamame, feta, because they were on hand, tasty, and needed to be used up. But there are a thousand other combinations to explore. You could do chopped broccoli with goat cheese, or baby fava beans, and chopped asparagus with lemon zest as we head into spring. Or, add an assertive spice blend or curry powder, chopped garbanzos, and green peas.

Kale Quinoa BitesKale Quinoa BitesKale Quinoa BitesKale Quinoa Bites

Before we start the recipe together an explanation is in order.

I stumbled upon this interview wit Tamar Adler today after reading of the passing of David Carr, prizewinning New York Times jounalist. Carr was idolized by his  journalism student. They craved his criticism hoping that he’d turn them into the next George Orwell. They have it backwards.

The idea struck me that a writer who thinks that his subject is star quality will do a first rate job. That’s how it is for me as I paint and as I write about cooking and all the tidbits of my day. And that’s why  this article resonated so strongly with me. You can’t replace passion which starts deep inside.

Kale Quinoa Bites
I baked these, but there is no reason, you can’t shape them by hand and pan-fry them. A quick dusting of fine breadcrumbs, or rice flour before placing them in a saute pan results in a fantastic crust if you go that route. Or, I like to start with several  layers  of aluminum foil lined with baking paper. About an inch of the sides are turned up through a fold all around and the paper lies inside. The shape is rectangular and the paper  prevents sticking and the turned up edges prevent run off.

Ingredients

unsalted butter or olive oil
2 1/2 cups cooked quinoa, at room temperature
4 large eggs,or flax seed meal beaten
scant 1/2 teaspoon fine grain sea salt
1 small onion, finely chopped
1/2 cup crumbled feta or shredded roasted kale and tempeh
1 clove garlic, minced
1 cup very finely chopped kale
1/2 cup shelled edamame, chopped
3/4 cup breadcrumbs

to serve with: avocado, chives.

Preheat oven to 375F, with a rack in the top third.

Butter mini-muffin tins generously, and line with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple (see photo).

Combine the ingredients  including edamame. Stir in most of the breadcrumbs, and let sit for a few minutes so the breadcrumbs can absorb some of the moisture. Fill the prepared muffin tins with the quinoa mixture, pressing the mixture down, and then sprinkling with the remaining breadcrumbs. Bake for 25-30 minutes or until baked through and deeply golden crusted.

Remove the quinoa bites from the pans after a few minutes. Enjoy either hot, or at room temperature spread with salted avocado and lots of chopped chives.

Makes 2 dozen mini-bites.

The second recipe via Klara Le Vine, a lentil loaf is complicated (more ingredients) and does have bread crumbs too, so not the best for those who aren’t eating flour products.
lentil loaf

  • It’s from http://www.essentialgoodfood.com/recipes/lentilchestnutloaf.html

  • 1 cup chopped onion
  • 1 cup chopped mushrooms
  • 2 teaspoons olive oil, optional
  • 1/2 cup diced celery
  • 1 1/2 cups whole grain breadcrumbs
  • 1/2 cup roasted chestnuts, coarsely chopped
  • 1 teaspoon finely chopped fresh rosemary (or ½ teaspoon dried rosemary)
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 2 teaspoons finely chopped fresh parsley (or 1 teaspoon dried parsley
  • 2 tablespoon whole grain flour
  • 3 1/2–4 cups cooked lentils, coarsely mashed
  • 1 tablespoon Sesame Tahini
  • 1 tablespoon white miso
Preheat oven to 350° F.
Lightly oil a loaf pan and sprinkle bottom with 1/2 cup of the breadcrumbs.
Heat oil in a skillet over moderate heat. Add chopped onions and sauté for 5 minutes and then add chopped mushrooms, continuing to sauté for an additional 5 minutes. Or, if cooking without oil, bring the pot to high heat and add the chopped onions, stirring constantly for 3–5 minutes to allow the onions to caramelize without burning and then reducing heat to proceed with the recipe. Add celery, chestnuts, herbs, and the remaining 1 cup of the breadcrumbs to the sauté, stirring to lightly toast the breadcrumbs, add a small amount of water, if necessary, to prevent burning.
In a mixing bowl, combine all the sauté ingredients with the flour, lentils, sesaame tahini, and white miso. Transfer the mixture into the prepared loaf pan, cover, and place into the preheated oven for 30 minutes. Then remove cover off the loaf pan and bake an additional 15 minutes.
Remove from oven, place loaf pan on a wire rack, and allow the loaf to settle and cool for about 15–30 minutes. Using a table knife, go around the sides and edges of the loaf pan to loosen the loaf and carefully invert onto a serving platter. Slice and serve!

Post 65: A continuation of A Very Roller Coaster Friday; Purim Recipes and gift suggestions.

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Perhaps early spring is here

Today’s blog describes a way to find a lost object in Jerusalem. The suggestion is embedded in a story. Following this story are many winter warming recipes. They do contain tomatoes, so for a tried and true Macrobiotic version, leave them out. Lastly, are included some 5 recipe suggestions for Purim Seuda or Shalach Manot, as well as many gift ideas. The first recipe is cooked and the second is a combination of raw and cooked.

 

 

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A tiny section of a center Jerusalem city garden

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You are probably asking , “How did we get to  PARKLAND with Irises  when the beginning of the story post left off at the end of a Yoga class at Inspire Yoga on Agron Street?

As stated in the earlier post, this was an A.D.D. day. I bid my farewells to the members of the musical yoga class with Cheryl at Inspire Yoga and began to stroll around the alleys leading off of Agron. At number 18 Agron Road, a path leads to a tall iron gate. It was open.

An elderly gentleman in what appeared to be blue long-johns motioned for me to enter. I immediately noticed the Icon, Avodah Zorah, statue on the roof. The photo of the statue is the last photo in the series before the recipes.

My mind started to race. Was this statue related to the long gone school from 1853 – Talitha Kumi, on King George Street? My A.D.D. started to kick in. What exactly is the source of the statue?

I learned later that a permanent (United States) consulate was established in 1857, in a building just outside the Old City, before relocating in 1912 to the location on 18 Agron Road, where it remains until today. That is the building that I am facing.

The original building on 18 Agron Road, with the generous gardens, may have boasted an even larger than the one I strolled around.

I shall ask Israel, the next time I visit if the gardens were the same in 1960 when he moved there. He might know of some original structures, like a well bore or gardening watering system.

The complex was built in 1868 by the German Lutheran missionary Ferdinand Vester, whose family and associates built many of the Arab-style homes in Jerusalem (particularly in the nearby German Colony), as well as what is now the American Colony Hotel.

The building on Agron was one of the first houses constructed outside the Old City walls, built at the same time that Moses Montefiore founded the housing area of Yemin Moshe outside the Old City. The original building had only two stories; a third story was added in the mid-twentieth century. It now houses both the Consul General’s residence and office space for Consulate General employees. And Israel. I did look but saw no historic markings.

My wanderings continued, but not for discussion now. What a lovely morning! I retraced my steps back to Inspire Studio to pick up a shopping bag. Still time to attend a clothing swap in Rehavia and find some fill-ins for my Shabat table from Heimishe Essen. Then lightening struck!

My pocketbook was not in my shopping wagon.IMG_20150215_174205

I charged back to the studio but knew that it would not be there. Yes, I had put it down while taking the photos and stopping to admire the mosaics in the gardens behind the Waldorf Astoria.

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every building and the courtyard is decorated with the same intricate Moorish tile design

The pocketbook was not in the alleys that I had walked through, and not in Israel’s garden either. I climbed the steps to his apartment at 18 Agron. He recalled my red shopping wagon. But no purse.

This is where I tooled up and searched my brain. A pair of keys that slipped out of a pocket were lost for an hour about two years ago. I had been walking on Hillel Street. After checking all the proprietors on Hillel Street, (about 19) stores, I came to the First Knesset building situated on King George. The shomir had my keys. I don’t know if the keys were found outside the building. However, the one who picked up the keys brought them to the nearest “Official” security person or office.

It all suddenly clicked.

I raced over to the Waldorf Hotel and waited to speak to the reception desk clerk for the second time that day. Politely I was referred to the Security Guard on duty. He said, “Yes, your bag was found.” “My Shalom Bayit is restored, ” I said to myself.

The shomer urged me out to the sidewalk, where he gave me the cell number of Navah who had found the bag. He directed me to her house, around the corner from the hotel, where I stood outside and nervously called her and practically simultaneously, cell phone in hand, she came running down the street, a beautiful young woman with two sweet children. Yes, I had left the bag outside the house with the pretty double doors. Navah had been so kind to immediately report the found object to the Security Guard at the hotel, rather than to the United States Consulate!

The main reason that I write about this incident is to help you when you lose an object. A women on the bus shared with me that she had lost three things in the span of a week.

We get so caught up in the next thing to do that we lose focus on the here and now.

This may be of help, keep in mind that when searching for a lost object, look for the nearest security guard. It appears that in Israel, they are the one people turn to. Sometimes we drop a glove behind a seat in a theater. In Israel a sweep of public areas is done routinely, way before one is aware of the lose. If that happens-go to the shomer-don’t even bother searching the isles. Sure enough, this very incident occurred to a friend a few evenings ago, whose hat and gloves were misplaced. She followed my suggestion and they were waiting at the shomer close to the front desk.

The very interesting former home of the United States Consulate was originally a Lutheran missionary. This is really not unusual because a good tour of Rechove Ha Neviim will disclose many historic buildings with missionary origins as well as Ratasbonne Monastary on Rechove Shmuel Ha Nagid.

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Yes, this building at 18 Agron has a Christian statue of the Virgin Mary and underneath are Israeli flags waving

The following recipes will work very well as Shalach Manot:

Smoky Tempeh, Quinoa, and Black Bean Chili (from Blisstreet)

1 small white onion, finely diced
2 ribs celery, finely diced
6 garlic cloves, minced
¼ cup chili powder
2 Tbsp ground cumin
2 large cans organic crushed tomatoes (BPA-free)/combination roasted beets/butternut squash
¼ cup freshly squeezed orange juice
2 Tbsp wheat-free tamari
1 Tbsp lemon juice
1 cup cooked black/adzuci beans
¼ cup uncooked quinoa

1 block tempeh, large diced

¼ cup coconut oil
3 tsp sea salt

1. In a small pot, steam tempeh in 4 inches of water for 10 minutes. Remove and allow it to cool for 5 minutes. Dice the tempeh in large cubes and toss with the coconut oil. Place tempeh in a shallow baking pan and bake at 375º for 10 to 12 minutes. Remove and let cool.

2. In a large pot on medium heat, sauté the onion and celery until soft with a pinch of sea salt, roughly 8 minutes. Add the garlic and cook for another 1 to 2 minutes.

3. Add the chili powder and cumin. Cook the spices out for another 2 to 3 minutes.

4. Add the canned tomatoes/substitute, orange juice, tamari, lemon juice, black/adzuki beans, quinoa, and sea salt. Set the heat to medium and allow it to simmer for 20 minutes. After the tempeh has come out of the oven, add it to the simmering chili.

5. Makes a great Shalach Manot gift, of beans, grain, and vegetables. Quinao is not a grain, so add brown rice or millet on the side.

Doug says: This dish goes really well with the cashew sour cream and sunflower bread recipes. This raw dish is extremely high in protein, calcium, and iron. It’ll make four main-course servings, and keeps well for up to three days in the refrigerator.

Raw Sprouted Adzuki Bean and Quinoa Chili-Good for Purim-You can put a scoop on a plate with a muffin for a great Shalach Manot lunch break. There are elements of raw and cooked food. Serve also with millet, barley, or brown rice.

1 ½ cups sun-dried tomatoes/ roasted beets
4 cups diced fresh tomatoes/ roasted acorn butternut squash
¼ cup chili powder
2 Tbsp ground cumin
3 garlic cloves
2 tsp lemon juice
2 Tbsp orange juice
2 tsp sea salt
1 cup sprouted adzuki beans
½ cup sprouted quinoa

1. In a food processor, combine all the ingredients except the sprouted quinoa and adzuki beans. Blend until smooth with no large pieces remaining.

2. Add the sprouted adzuki beans and quinoa to the chili mixture. Taste for seasoning.

Douglas McNish is head chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. 

http://www.blisstree.com/2011/02/02/food/super-bowl-vegan-chili-recipes-one-cooked-one-raw/#ixzz3RSOajpaS

Stuffed Grape/Kale/Spinach/Leaves with my modifications Post 62 Yaprakes De Parra.

By Joyce Goldstein

Tempeh Burgers  Search Post 31-

Lastly, for Shalach Manot preparation, I invite you to go to any of Savyatseventy blog posts and search using a  number of KEY WORDS: Holiday, healthy, comfort, etc.

Try using the names of the available produce at the market and on your pantry shelves. After all, we try to diminish our home’s supply of  grains and products made from grains, and beans,  before Pesach.

Please do that: search at the blog top using key words such as muffins, sushi.

Following is a sushi recipe perfect for Purim. I’ll be writing more posts in the next week. All you need do is link to my latest post and search the blog for sushi.

That’s exactly how I use my recipes. Now just get organized and get the ingredients. Maybe press the “follow” key to get Savyatseventy posts. I promise not to inundate you. And let me hear some of your ideas!

 

For Purim: Quinoa and Brown Rice Sushi with Miso Tahini Tofu

Quinoa and brown rice sushi with miso tahini tofu

Sushi is so satisfying to make, but it can be a very time consuming process. Usually when making sushi you need to cook the rice then let it cool before rolling in the nori sheets, but who really has time to wait around watching rice cool? A few little cheats and this  healthy vegan sushi can be ready in less than half an hour! The miso-tahini dressing can be used on anything, from steamed rice and kale to the smoked tofu in these vegan sushi rolls. Experiment end enjoy! Serves 2-4 depending on hunger. And make more for Shalach Manot!Quinoa and brown rice sushi with miso tahini tofu

Miso Tahini Dressing

  • 2 Tbsp Red/ White Miso Paste
  • 2 Tbsp Tahini
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Honey/ Maple Syrup (if vegan)
  • 2cm Piece Fresh Ginger, peeled and grated
  • 1 Garlic Clove, crushed
  • Juice of 1 Lemon
  • 6 Tbsp Water
  1. Mix all the ingredients and set aside.

Quinoa and brown rice sushi with miso tahini tofu

Sushi Rolls

You can add whatever ingredients you like into the sushi rolls. Sugar snap peas will work well, as would marinated shiitake mushrooms or red pepper. Be adventurous! If you don’t want to use pre-cooked brown rice and quinoa, cook the grains as specified on the pack, spread out on a large tray and cool for at least half an hour.

  • 3-4 Nori Sheets
  • 1 Pouch Steamed Brown Rice & Quinoa
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 2 Carrots in tiny long strips
  • 1 Avocado
  • 4 Spring Onions, chopped fine
  • 225g Smoked Tofu, or  Tempeh
  • Black Sesame Seeds

Preparation

  1. Drain the tempeh, place on a plate between kitchen towel and place a heavy object such as a chopping board or cookbook on top to press for 5-10 minutes to remove excess moisture (optional, but it does make the tempeh more porous to the marinade).
  2. Halve the  tempeh lengthways, then cut into slices 1cm thick, place in a bowl and pour the miso-tahini marinade over. Let sit for 10-15 minutes.
  3. Meanwhile, peel the carrot and slice  into thin strips about 1cm in diameter.
  4. Cut the avocado in half , remove the skin and stone and slice the flesh lengthways.
  5. Trim and peel the spring onion, and slice thinly into strips
  6. Place the brown rice and quinoa in a bowl and mix through the rice vinegar, along with a pinch of sea salt.
  7. Heat the sesame oil in a frying pan over a medium heat. Remove the tempeh slices from the marinade and fry for 3-4 minutes, flipping after 2 minutes. Set aside.

Quinoa and brown rice sushi with miso tahini tofu

Assembly

  1. Place the nori sheet with the long edge closest to you. It is easier if you have a bamboo rolling mat, but it isn’t necessary.
  2. Spoon on a quarter of the rice and spread along the long side about an inch wide across the end closest to you.
  3. Add 3-4 pieces of tofu, avocado, spring onion and carrot. Spoon on some of the marinade and sprinkle with black sesame seeds.
  4. Tightly roll the nori sheet, tucking in the filling and rolling until 1cm from the end to make a long sausage. Using some of the marinade, wet the end of the nori sheet and seal.
  5. Using a sharp knife, cut the sausage into 1 inch pieces. Set aside and repeat from stage 1 until you have no ingredients left.
  6. Serve with pickled ginger, wasabi and tamari/soy sauce
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This miniscule manikin measures a mere 14 cm. It was purchased in the art supply store  at 16 Ben Yehuda Ha Katan, It is a great gift to a friend to hold bracelets and rings

 

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small jars either bought or recycled for teas, sachet, spices and slats
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Sweet Potato Ravioli – either make or buy. When I prepare for a crowd I stop at a pervayor called Ice-tory near Yoel Solomon Street. The ravioli box contains 2 Kgs. The owner, Kobe, is a restaurant supplier. It’s a great place to stock up for a simcha. There are cheeses by the kilo, tofu, smoked fish, slabs of cured and regular frozen fish, juices, frozen vegetables, dough, and more. But if you are looking for fresh, then you should go to the Shuk Machana Yehuda.

 

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Smoky Tempeh, Quinoa, and Black Bean Chili (from Blisstreet)
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Use a small jar to fill with my miso tahini dressing, or your favorite dressing or fruit compote, or vegetable juice

 

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A shaker filled with Gomasio for your special friends
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silicon comes in half dozen amounts. excellent for rolling sushi
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This year the chestnut roaster will be my gift to special friends.

 

Become familiar with restaurant supply stores. Often they will sell you half-dozen amounts.

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Purim children’s innocent Purim display 2014

 

Post 64: Maureen Kushner’s A Musical Yartzeit/Hillula in honor of Miriam haNevia, Miriam the Prophetess On a boat on the KINNERET for Women

(From Maureen)

Hi everyone….writing to tell you that there are only  8 seats left for Miriams Yartzeit…would love you to come but you will have  to let me know in the next few days..the boat fits 110 women and children and we are up to 102..lind.thanks,Maureen

——————————————————————————————

A Musical Yartzeit/Hillula
in honor of   
Miriam haNevia, Miriam the Prophetess
On a boat on the KINNERET for Women
 

Nissan 10  Sunday March 29  2015   5:00-7:00 pm

‘Tehillim‘ and ‘Shira Miriam’ led by the extraordinary violinist and singer

Chava Rachel
and the amazing Tziona Achishena
Hallel led by Rebbetzin Miriam Drori of the House of Love and Prayer of Safed
accompanied by Rachel on harp
‘Dance for Miriam’ with Aviva Jodi and Joy
Drumming and Shofar Circle with Zahava and Devorah and friends
Dance Movement through the  letters of the Aleph-Bet led by Yehudit Goldfarb
 
Tribal SOUL Dance with Devorah from Chile.. a  WOW finale

 

Let us thank HaShem for all the rain in the Kinneret. Let us thank Miriam the Prophetess for bringing the Well of Water to the Kinneret and honor her on her ‘yartzeit’

Bring your Tehillim & water & a ‘nosh ‘ to share with new friends…..

Bring musical instruments – harps, violins, guitars, shofars, trumpets, etc….. we have 10 Congo drums on the boat….so c’mon, get out your dancing shoes. Let’s sing & dance for Miriam & Am IsraelEgged Bus Platform 20 (2 ½ hr. ride): 9:20am, 10:15am,11:20am,12:35pm. Return: 7:40pm & 9:00 pm.

Van available to & from Jerusalem with stops at Kever Rabbi Meir Baal HaNess & Kever Rachel..please email to reserve…100 NIS roundtrip..Meet at 4:30pm in Tiberius at Rosa Café (back of Leonardo Hotel) – on the promenade, 7 minute walk from bus station (next to the boat) .The ‘King David’ leaves exactly at 5:00 pm and we need to be on board by4:40pm – 20 minutes before sailing. Make sure to go to the bathroom before the boat ride…update in 2 weeksThe boat ride will be 2 hours and costs 50 NIS.

All of the following recipes will fare well on an evening cruise on the Kineret.

Baked Lebanese Kibbe with lamb is my favorite

Time: About 1 hour 20 minutes

Jim Wilson/The New York Times

1 cup fine-grain bulgur

1 pound lamb shoulder, ground fine

1/4 cup grated onion

1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin

Pinch cayenne pepper

Salt and pepper

3 tablespoons olive oil, plus more for oiling the pan

2 cups sliced onions, 1/4-inch thick

1/2 cup pine nuts, lightly toasted

Greek-style yogurt, for serving-only if using tempeh/tofu

  1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
  2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
  3. Heat the olive oil in a cast-iron skillet/ or in the oven on broiler setting to brown. Add the onions, sliced and grated  and roast at 450 degrees,  stirring occasionally, until they soften, about 15 minutes. Season generously with salt and pepper.
  4. Remove the onions from the oven.
  5. Alternatively, You can layer 1/4 the seasoned meat bulgar mixture into a large oiled roasting pan (40X32cm) or the max that will fit into Severin Baking oven.
  6. Heat the oven to 350 degrees F or 450 Degrees C..
  7. Bake uncovered for 15 to 20 minutes separating  the chopped meat.
  8. Allow that cooled mixture to cool.
  9. Spread flat the remaining onion-pine nut meat mixture. make a large flat pancake and stuff small meatball size taken from the cooked mixture to form cakes.
  10. Cover with oil and fry or broil in George Foeman grill. Serve warm, at room temperature or cool, with a dollop of tofu yogurt.

Yield: 10-12 servings.

Squash Soup

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 medium leek, finely sliced
  • 2 cloves garlic, crushed
  • 1 mild red chilli, finely chopped
  • 1 tbsp easy ginger
  • 2 tsp ground cumin
  • 1 ltr vegetable stock
  • 1 large butternut squash, peeled and cut into chunks
  • 2 large old potatoes, peeled and diced

Instructions

  1. Heat the olive oil in a pan and add the onion, leek, garlic and chilli and fry gently for 3 minutes until the vegetables are soft and golden in colour.
  2. Add the ginger and cumin and mix well. Fry over a medium heat for a minute, stirring constantly.
  3. Place the butternut squash, potatoes and vegetable stock into the pan, stir well and bring to the boil. Reduce the heat, cover and simmer for 15 – 20 minutes or until the vegetables are soft.
  4. Transfer the soup to a blender and puree until a smooth consistency is reached. Alternatively use a hand held blender and puree the soup in the pan.
  5. Serve with warm flat-bread or some toasted granary bread.

Serves 4

gaspacho

  • 5 cups coarsely chopped tomatoes (about 6 medium)
  • 3 cups tomato-based vegetable juice
  • 2 1/4 cups chopped English hothouse cucumber (from 1 large), divided
  • 1 cup chopped red onion (about 1 small), divided
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh basil plus additional for garnish
  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 2 tablespoons mayonnaise
  • 3 small garlic cloves, peeled
  • 2 teaspoons anchovy paste or umboshi vinegar
  • Purchased Parmesan croutons (optional; for garnish)

Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.

Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.

Divide gazpacho evenly among bowls. Garnish with chopped basil and Parmesan croutons, if desired.

 

Tofu Salad with Lemon Soy Dressing

Japanese Cold Tofu Salad with Lemon Soy Dressing are often served during the hottest days of summer with sauces used sparingly.

Difficulty: Easy

Instructions

Things You’ll Need:

  • Tofu (Bean Curd)
  • Ice Cubes
  • Water
  • Green Onion Tops
  • Lemon Juice
  • Soy Sauce
  • Rice Vinegar
  1. Use a wok with a cover
  2. Begin by making the Lemon Soy Sauce Dressing. Put into a small cooking pan: 1/3 cup of freshly squeezed lemon juice, and 1/3 cup of soy sauce, also add: 5 teaspoons of rice vinegar. Stir.
  3. Put stove burner on medium high and place wok pan on burner. Bring the Lemon Soy Sauce Dressing to a bowl.
  4. Remove the pan from the burner; let the dressing cool then cover and refrigerate for about 20 minutes.
  5. Drain two blocks of Tofu. Cut Tofu into eighteen 1″ by 1″ pieces. Add the cut Tofu to a large bowl filled with 5 cups ice cubes and 3 cups water. Cover and refrigerate for 30 minutes.
  6. Cut 6 green onion tops into 18 pieces.
  7. Drain cold Tofu. Put 3 1″ cubed pieces of Tofu onto six plates and add 3 pieces of onion top.
  8. Pour a small amount of Lemon Soy Dressing on to the Japanese Cold Tofu Salad.

Falafal by Joan Nathan

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Diced green bell pepper for garnish
  • Tahina sauce
  • Pita bread

preparation

  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  2. Place the drained, uncooked chickpeas and the onions,herbs in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
  5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.

Joan Nathan shares her tips with Epicurious:

  • Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and at www.ethnicgrocer.com.
  • To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip (both also available at www.ethnicgrocer.com), mango amba (pickle), or sauerkraut.


Read More http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755#ixzz1VOYt9H79

 

 

Post 63: A very rollercoaster Friday; Recipe: Leek, Potato & Fennel Soup

The events of Friday February 6th, just one day ago, keep reverberating and ticking in my brain. This was definitely an A.D.D. day. So much happened that I am still digesting the events two days later and will probably have them in my head for a while. This post describes up until noon before the roller-coaster started. I will continue (B’N) the story in my next post) on Sunday.

If there was a color to describe the day, it would be the blue of the window frame, and the window box bar of the restaurant on Agron Street. The arrangement reminded me of a shadow box. Many moments of the owner’s box jelled into an artistic composition.

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Roses are in bloom in Jerusalem
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An entrance reminded me of a long married couple, lying in two adjacent beds. The lower right side of the blue doored entrance contains a small swinging horizontal opening, probably for a cat to get out.

My Yoga class at Inspire Yoga was due to start at 10:30. I always take my trusty red Playmarket shopping wagon on excursions. I only mention that because it had a roll to play, later that morning. It was left in the yoga studio. With fifteen minutes remaining before the class I decided to stroll over to the grand Waldorf Astoria Hotel, which is down the block from Inspire Yoga and look at the art work in the lobby. My red “play wagon” would just attract too much attention. My plan was to visit a clothing swap in Rehavia and perhaps buy some extras for Shabat at Heimishe Essen. Why do we make so many plans?? That’s part of the A.D.D. or F.O.M.O.

The hotel boasts a large collection of contemporary Israeli art. I asked the slim grey silk suited male reservation desk clerk (men and women wear  the same color silk suit), for a list of the paintings in the hotel. The doorman at the entrance tipped his Mad hatter top hat (also grey). Another staff member and I chatted a bit.  I asked whether the painting above the desk was a reproduction. The consensus was that yes the painting was not a reproduction after checking out the stretcher sides, which had a rough uneven texture. While this exchange took place another staff member left briefly and returned with a printed list of the hotel’s art collection and the contact information for the artists. I shared that I was a painter. Not unusual in a country with 40,000 working artists. This meeting was to also prove significant.

Then I  hustled back to Inspire Yoga, at 22 Agron for a total body stimulating yoga workshop  lead by Cheryl Nayowitz.

( From the Inspire Yoga Site), referred to as “the worm” in the hospital nursery where she was born, Cheryl has always been a person who couldn’t stop moving! She began dance classes aged 3 yrs old and continued on with Ballet, Tap, Jazz, Contemporary & Hiphop dance.  Cheryl studied “The Integrated Being: A Look into Mind Body Dualism” at Gallatin, the School of Individualized Study. She completed a 200 hr (RYT) yoga teaching certification with Atmananda Yoga, a 2nd teacher training in prenatal yoga with MA YOGA, then studied towards a Dance/Movement therapy Masters at Pratt University.  Cheryl has taught at various studios in downtown New York City.  She made Aliyah to Israel 2 yrs ago and is now sharing her extensive knowledge and expertise in movement with us at Inspire studio, combining her love of dance & yoga by teaching a classical dance-yoga fusion class and a rhythm-based-yoga class! When Cheryl isn’t on the mat, she can be found with her 4 children ages 2 to 9!

Elisheva Silver (on drum) and Rose Pollard (acoustic violin) accompanied our all women class in a frenzied yoga flow (zarem in Hebrew). I along with nine other women warmed up as jasmine incense infused the 45 meter dance studio. My first impression was of patchouli oil, but I was politely corrected. 

During the course of the class, Cheryl lead me to an awareness of the tender spot on the side of my left knee. I tried to perform the asanas that she demonstrated and described at a pace that I was able to easily follow. In a few minutes the tenderness disappeared.

Every teacher that I have been introduced to at Inspire Studio has an abundance of dedication to their craft and to their students. In a brief time they know each student’s needs for correction and potential. I suppose if there were an app for yoga which projected a self adjusting method for a student, it would be given by either Elisheva, Cheryl or Roy speaking to them. 

I remember as a youngster grappling with a mathematics problem and using the memory of my teacher’s words. I found myself using that method under the guidance of the Inspire Studio instructors.

There is a pot of tea warming on the fire. It is  offered before and after class with a varying array of sweets, each day a  different. I find myself marveling how perfectly timed one class merges into the next. I recommend trying a class and you will soon be hooked:

Private and Group Classes: Booking on line through Facebook

Inspire Yoga: http://www.inspirejerusalem.com

Phone: 052-358-5126  | Email: info@inspirestudio.com . Send  a message/text and they get back to you very promptly.
OPENING HOURS

Mon – Thu 6AM – 7PM

Friday 6AM – 9PM

Saturday  7AM – 9PM

Sunday  7AM – 7PM

ADDRESS: 22 Agron Street Jerusalem, Israel, easy to find between the American Consulate and the Waldorf Astoria Hotel, through an arch.
Recipe: Leek, Potato & Fennel Soup

 

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This soup is comfort in a bowl. I love serving it with chunks of buttered rustic bread as an easy supper. Thick, creamy and fragrant, with the deliciously salty crunch of bacon, this unusual leek, potato and fennel soup is equally at home at an everyday dinner or at an elegant dinner party.

Added fennel to give this classic leek and potato soup a little twist. It adds a sweet anise flavor that really lifts the soup and makes it different from the usual.

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Leek, Potato and Fennel Soup

Serves 4

2 tablespoons extra virgin olive oil
4 leeks, tender white parts with a little green only, thinly sliced
1 fennel bulb, cored and thinly sliced
2 cloves garlic, crushed
2 large potatoes, scrubbed, peeled, and chopped into small dice
3 cups chicken or vegetable stock
Salt to taste
1/2 cup heavy cream (optional)
Fresh chives, snipped, to garnish

Heat the oil in a heavy-bottomed pot over medium heat. Add the sliced leeks, fennel and garlic along with a generous pinch of salt. Cook without browning just until the vegetables soften.

Turn the heat up to medium-high, add the potatoes, and stir. Add the stock, and bring it up to a boil. Turn down the heat again, and let the soup simmer for about 30 minutes, until the vegetables are all very soft.

Let the soup cool until no longer steaming, and then blend the soup using a hand or stand blender until it has a smooth, velvety consistency. Season generously with salt and pepper, and stir in the heavy cream (if using).  Gently reheat the soup, without letting it boil. Ladle the soup into bowls, and crumble bacon and sprinkle over chives, to serve.

Recipe Notes  For vegan, (macrobiotic) version, use vegetable stock and skip the cream. Substitute cauliflower, jerusalem artichokes, kholrabi, fennel for an interesting variation.

  • I love using cream as it adds a delicious velvety texture to the soup. You can skip the cream if you’re watching the calories, or stir in a couple tablespoons of creme fraiche or greek yogurt.
  • This soup can be frozen. If freezing, don’t add any cream to it. Defrost, reheat, then add cream, after which you can re-adjust the seasoning to your taste.

 

Post 62 : Haddadi, in Jerusalem is a unique alternative treatment and educational center for women in Cancer therapy and their families during and after treatment. Recipe for a great comfort food – Stuffed grape/kale/spinach Leaves -Yaprakes De Parra, by Joyce Goldstein

Dear friends:

Haddadi is a unique alternative treatment and educational center for women in Cancer therapy and after treatment.

They are offering a Psycho-oncology supplementary educational program for therapists.

At Hadadi – the Center for the Breast Cancer Survivor

Treating a woman grappling with breast cancer requires an understanding of specific processes for confronting cancer. These processes concern the type of disease, anxiety and post trauma and occur throughout medical treatment and after.

In order to treat the woman appropriately and effectively the therapist needs to fully understand these special aspects, especially those unique to breast cancer.

Hadaddi is starting a series of educational supplements that will highlight the special aspects of dealing with cancer, particularly breast cancer.

The first session is Timeline of breast cancer treatment and its emotional consequences.

The session will be led by

Rochie Schitskovsky-Ivker, founder and executive director of Hadadi

Revital Katz-Yekutiely, psycho-oncologist, head of therapy at Hadadi

The program will take place at Hadadi-the Center for the Breast Cancer Survivor

10 Levi St., Baka,

Tuesday, February 11 th, 9: 00-12: 00

Please RSVP by phone or e-mail:

Tel: 072-243-2333 Hadadi.israel@gmail .com

Hadadi, The Center For The Breast Cancer Survivor

10 Levi St., Jerusalem, Israel

Tel: 972-72-243 2333

www.hadadi.org

To donate: http://www.hadadi.org/donate.html

To like our Facebook page: https://www.facebook.com/pages/Hadadi-The-Center-For-The-Breast-Cancer-Survivor/183734748327369

To see the video of Hadadi: https://www.youtube.com/watch?v=fTmmZiKLXTo

Stuffed Grape/Kale/Spinach/Leaves with my modifications

Yaprakes De Parra.

By Joyce Goldstein

Pareve
stuffed grape leaves

Reprinted with permission from Sephardic Flavors: Jewish Cooking of the Mediterranean (Chronicle Books).

Stuffed grape leaves are a culinary classic throughout Greece, Turkey, and most of the Middle East. They have long been favored by Sephardic Jews, as they can be prepared ahead of time and served on the Sabbath. Rice-stuffed yaprakes are generally offered cold, while most meat-filled leaves are served warm.

Give yourself enough time ti brine the Kale.

Ingredients


For the Filling

3 Tablespoons olive oil
2 onion, chopped
3 cloves garlic, smashed/dried garlic or less
1 cup long-grain white rice, soaked in water for 30 minutes and drained
2/3 cup peeled, seeded, and diced tomato
1/4 cup finely chopped fresh fennel leaves-can omitt
6 Tab. chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley
2 teas salt(can omit)
1 teas freshly ground black pepper
1/4 cup pine nuts, toasted (optional)
1/4 cup dried currants, plumped in hot water until softened and drained

For the Wrapping

36-40 brine-packed grape leaves, well rinsed and patted dry
1 cup olive oil
juice of 2 lemons
Lemon wedges
Plain yogurt

Brining Kake: To use instead of grape-leaves

The following uses (from Chowhound), one bunch of kale, that I washed and cut into thin strips. Can be left in strips large enough to roll. Split the stocks in half and cut them into 2 inch bites. Heat 1 quart of water and add 1/2 cup of Kosher salt and 1/4 cup sugar, Stir to dissolve. Poured the mixture into a large container and add a little more then a quart of ice cubes to chill the water down. Add the kale to the container. Stir well, then weigh the kale down with a small bowl so the kale is submerged. Cover and place in the frig over night.

24 hours later drain the brine off and rise the kale. You will see it is tender and wonderful to eat. It is not salty. The Brine helps break down the cells of the kale in the same way a brine can make tough meat tender. But this takes time. I think the next time I will let it stay in for 48 hours.

My comment: I would skip the brining altogether when using kale or spinach. Another surprise was that it is not necessary to start with uncooked rice. I used cooked rice and cooked Organic Thai Rice noodles, that were shreaded ( Ha Sadeh), rice and noodles in equal proportions.

The shreaded noodles helped keep the roll together.

I still have filling left and will use it in grape leaves that were purchased at Yash in Givat Shaul ( Vili Pod) OU Hechshir.

 

Directions for stuffing brined leaves from the jar, or blanched kale or spinach with with tough center stringy part removed:

To make the filling, warm the olive oil in a sautee pan over medium heat. Add the onions and sautee until tender and translucent, about 10 minutes. Add the garlic and sautee for a few minutes longer. Add the drained rice to the sautee pan along with all of the remaining ingredients. Stir well and remove from the heat. I soaked the currents in hot water and used that drained water to reconstitute the crushed dry garlic.

Lay out some of the grape leaves on a work surface, shiny side down. Snip off the stems with scissors. Place a teaspoon or so of the mixture near the stem end of a leaf. Fold the stem end over the filling, fold in the sides, and then roll up the leaf into a cylinder. Do not roll too tightly, as the rice expands during cooking. Repeat until all the filling is used.

Place the filled leaves, close to each other and seam side down, in a single layer in a wide saucepan. Pour the olive oil, lemon juice, and hot water to cover over them. Place 1 or 2 heavy plates only slightly smaller than the diameter of the pan on top of the leaves to weight them down. Make sure that the leaves are just covered with liquid, adding more hot water, if necessary.

Bring the liquids to a boil over medium heat, cover, reduce the heat to low, and simmer gently until the filling is cooked, 35 to 40 minutes. Remove from the heat, uncover, and remove the plate(s) so that the stuffed leaves can cool quickly.

Using a spatula, transfer the filled leaves to a platter. Cool to room temperature before serving. (They can be transferred to a container, covered, and refrigerated for up to 1 week; bring to room temperature before serving.) Accompany with lemon wedges and a bowl of yogurt. This is an excellent dish to prepare in advance for a crowd. It is cooked on a low flame making it easy to walk away from.

I mixed the kale also with black beans, red bell pepper, quinoa and a nice dressing. My veggie friends love it.

I hope this helps.

Continue reading Post 62 : Haddadi, in Jerusalem is a unique alternative treatment and educational center for women in Cancer therapy and their families during and after treatment. Recipe for a great comfort food – Stuffed grape/kale/spinach Leaves -Yaprakes De Parra, by Joyce Goldstein

Post 61: Young Boy collecting food; Non-Dairy Blueberry ‘Cheesecake by Marlene in her latest health article on 02/02/2015

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What I love about Israeli children

Young boy collecting for 500 families in his Yeshiva-asking for food-stuffs for a pantry: rice,tuna, jellys, oil, cousus, sugar, chocolate 052-703-7036

Continue reading Post 61: Young Boy collecting food; Non-Dairy Blueberry ‘Cheesecake by Marlene in her latest health article on 02/02/2015

Post 60: First Installment “The Lost Princess”. Beginning at the end at the Beautiful City: Refreshing Apple and Fennel Salad Recipe BY RENA UNGER

First Installment: The Lost Princess first of Rabbi Nachman’s Stories, “The Lost Princess”, translated by Rabbi Aryeh Kaplan,OBM.

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The Beautiful City with  Men Looking at it from afar-A hint of the Giants that you will meet. Look carefully at the painting. Enlarge it and look inside? How many men do you see? The story ends at the entrance to a  beautiful city. There are soldiers inside.

Why start the Savyatseventy illustrated version with a Beautiful City? It’s clear that the end all the problems will be resolved. Beginning at the next post you will follow the viceroy until he is reunited with the “Lost Princess.”

The illustrations are in the process of getting colored in.

Rabbi Nachman Story: from “The Thirteen Stories: “The Lost Princess”. A King had six sons. Princes?  Yes. Three are in the illustration. What do Princes talk about? In the story, Rabbi Nachman is not interested in the son-princes.

 That’s it for today. Long learning curve.

Refreshing Apple and Fennel Salad Recipe Perfect for the holiday Tu B’Shvat

BY RENA UNGER | JUNE 15, 2011

Salad

From forbidden fruit in the Garden of Eden, to super food celebrated by Johnny Appleseed (Chapman) for its ability to keep evil spirits away, the apple is an incredible fruit that is deeply rooted in our healing and agricultural history. We have all heard the saying “an apple a day keeps the doctor away” and there is quite a bit of truth to this. Let’s explore what makes an apple so beneficial to our health: 

*High in fiber which stabilizes blood sugar, promotes weight loss and healthy digestion

*With 80% water content (same as the human body), apples not only quench your thirst and cool the body, but act as a super cleanser for the entire system!

*Great source of powerful flavonoids that reduce the risks of heart disease, certain cancers, strokes, infections, colitis and inflammation

*High pectin content promotes beneficial intestinal flora growth (pro-biotic) and supports regular colon function

*Long history of being used to cleanse the liver and gallbladder, especially green apples which have the ability to soften gallstones

*Great source of vitamins A & C and potassium

*Traditional Chinese Medicine attributes the apple with supporting the spleen-stomach-pancreas meridian, reducing fevers and keeping the lungs cool

*Apple phenols have been attributed with providing UVB protection against sun damage

*Unlike other fruit which can be hard to digest because it ferments easily in our digestive track, apples contain malic and tartaric acid which slow down their fermentation making them easier to digest

Apples are a temperate zone fruit readily available almost all year long. Known for their incredible biodiversity, there are thousands and thousands of different varieties of apples. It has been said that if you plant a dozen seeds from the same apple, the seeds will yield a dozen different apple trees. Strong biodiversity means wide variety in taste! Apples are a great ingredient to incorporate into any dish, sweet or savory. They are delicious raw on their own, baked, steamed, sauteed, dried, braised, pureed into apple sauce, candied and fermented. It is best to buy apples from your local farmers market in order to avoid the harmful chemicals and waxed coating often found with conventional apples. Cool off and enjoy my recipe below for Refreshing Apple and Fennel Salad.

Give in to the temptation of the proverbial forbidden fruit, eat well!

Rena Unger – Holistic Nutrition Chef and Culinary Educator

  • 1 large or 2 small apples, cut into thin long strips (julienne)
  • 2 tbsp apple cider vinegar
  • 1 fennel bulb, thinly sliced
  • 1 bunch of parsley, leaves de-stemmed
  • 4 scallions, thinly sliced
  • 3/4 cup almonds, chopped
For dressing

  • 4 tbsp apple cider vinegar
  • 2 cloves of garlic
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 6 tbsp extra-virgin olive oil
  • Salt, to taste
  • Freshly ground pepper, to taste

Directions

1. Slice apples and toss in a large bowl with 2 tbsp of apple cider vinegar to prevent browning.

2. Add fennel, parsley, scallions and almonds to apples.

3. In a medium bowl, combine the apple cider vinegar, garlic, honey and Dijon using a whisk. While whisking, add the olive oil in a steady stream. Season to taste with salt and pepper. Add the dressing to the salad and toss to coat. Serve.

 I personally, Mrs. Savyatseventy serve cooked fruit and vegetables. They can easily be substituted for the ones above.

Post 59: Meet Mr. and Mrs. Savyatseventy and read about their plans: “Healthy and Delicious”, a new healthy and delicious recipe booklet conceived by Mrs. Phyllis Glazer for ICA 12/03/2013 : Quinoa salad / Phyllis Glazer, Eden Foods Cream of Celery Soup

Dear Reader,Scan 1Meet

Mr. and Mrs Savyatseventy. We are experimenting with some illustrating and preparing one of Rabbi Nachman’s stories, translated by Rabbi Aryeh Kaplan (OBM).

There are several reasons why the blog is morphing into emphasis on illustration. Many of us, have children and grandchildren who struggle with absorbing and connecting ideas.

Teaching reading to first graders, is crucial. Sometimes they  are asked to draw a picture  about a story that they read. Sometimes a request is made to add a caption. The question is usually asked at the end. Children struggle with this assignment because it demands a high level of sophisticated thinking.

Maybe computers will allow students to read and select or draw the most relevant illustration from a set during a story, at key points? That would be some APP?

As the story “The Lost Princess”, crystalized on paper it became clear that the doodles contributed to the concretizing the action of the story. Classical Comic book stories feature three components and “The Lost Princess” has them all.

1. A hero with a problem usually in character.

2. A Climax

3. A Solution.

We hope to have the first segment ready for our next post, #60. Please join us. Maybe follow one of the recipes at the bottom of the post and curl up with the first story, “The Lost Princess”. As usual we’ll include one or two recipes after the segment. We appreciate your comments and truly if you press the follow button you’ll be right next to us after a series of illustrations. The basic illustrations will be done at a shiur given by Rebetzen Yehudis Golshevsky on Sunday nights. By the following Wednesday they should be posted. No Promises.  My critics, yes, my grandchildren will see and comment first.

I did some research yesterday. Many of us become members of Health Food Chains because the idea sounds good: some offer a 5% discount. I joined Duv Davim. Their  site “Healthy and Delicious”, described a new healthy and delicious recipe booklet conceived by Mrs. Phyllis Glazer for ICA . It was released on 12/03/2013

The booklet is available on line in Hebrew. From the Israel Cancer Society. They are not strictly macrobiotic, but for some it may be a good place to start.

The ICA is launching a new recipe booklet called “Healthy and Delicious”, conceived by Mrs. Phyllis Glazer.

Big-Bullet-SQR.gif This booklet offers diverse, unique, healthy, quick and delicious recipes! (The Israel Cancer Society’s opinion, not necessarily the opinion of this network!)

Big-Bullet-SQR.gif Each recipe contains a special tip relating to various ingredients contained in the specific recipe and every piece of advice makes each recipe healthier.  Mrs. Limor Ben Haim, a clinical dietician of Tel Aviv Sourasky Medical Center who leads healthy cooking classes at ICA, gave her input in writing the tips.

Big-Bullet-SQR.gif Mrs. Phyllis Glazer recounts: “As opposed to many foods that we eat, each one of these particular recipes has added value – every one of them contains healthy ingredients that help us boost our energy levels and increase our vitality, enhance our well-being and maintain our natural beauty.”

Big-Bullet-SQR.gif This booklet contains healthy and nutritious breakfast recipes, such as oatmeal muffins, or natural olive spread, recipes for children, such as chicken breast cutlets coated with hummus (chickpea paste) flour and hyssop (zaatar), oven-baked sweet potato fries and falafel, and even healthy desserts, such as halva truffle, energy snacks, and the list goes on and on.

Big-Bullet-SQR.gif According to Mrs. Miri Ziv, ICA Director General: “Numerous research studies that have proven that nutrition plays a pivotal role in the prevention of cancers have motivated the ICA to initiate the printing of this new booklet, which will be distributed free of charge to the public. ICA has endeavored throughout the years to increase public awareness of the benefits of a healthy lifestyle, with the aim of reducing cancer incidence and mortality rates. We would like to thank Mrs. Phyllis Glazer, a long-time promoter of healthy cooking, for lending her support to this worthy cause, and for giving her time and energy as well as sharing her extensive knowledge in this area”.

Big-Bullet-SQR.gif The new booklet “Healthy and Delicious” will be enclosed in the Passover mailings sent to regular ICA donors.

Big-Bullet-SQR.gif Please contact the ICA Telemeida hotline at:  1-800-599-995 to receive a free copy of the booklet

 I have made inquiries to find out if the organization has printed a copy in English. There are none. All the 5000 pages of material from the ICA is under copywrite.  Hence I will not translate any of the recipes here. The ICA made this very clear to me via phone conversation. The reason given was that the recipes are a prevention diet and a patient with cancer should be on a different diet and use the prevention diet by mistake.

Talk about defense!

Quinoa salad / Phyllis Glazer

Ingredients (6 servings)
5 cups cooked quinoa (1 1/2 cups uncooked)
1 cup chopped carrots
Parsley 1/4 cup chopped fresh cilantro (or a combination)
1 cup roasted sunflower seeds (roasted or not, to taste)
4 cloves garlic, crushed
1/4 cup extra virgin olive oil
*1/4 cup tamari soy sauce (not made in Israel)
1/2 cup lemon juice
*2 tomatoes, cut into quarters
*A handful of black olives

I would leave out the Starred items and add some sprouts and cranberries.

Preparation
1. Cook the quinoa as the basic recipe (link on the right) and cool. Add carrots, parsley, sunflower and garlic.
2. In a small bowl, mix olive oil, soy sauce and lime juice. Cooked with salt and pepper and pour over the salad. Mix well. Serve on a bed of greens and garnish tiny wedges of tomatoes and olives. Diversity: Can I convert the parsley combined herbs such as parsley, oregano and basil.

Cream of Celery Soup

Serves 7 | Prep Time 10 minutes | Cook Time 20 minutes

Cream of Celery Soup

Eden Foods Cream of Celery Soup

Ingredients

2 Tbsp  Extra Virgin Olive Oil

2 cloves roasted garlic

2 medium onions, chopped

3 1/2 cups celery, including leaves, chopped

2 medium organic potatoes, peeled and cubed

2 cup water/broth

1/8 piece  Kombu, 1 to 2″ long, optional

2 cups Unsweetened Soy or Almond milk or more broth

2 tsp fresh dill, chopped
or 1/2 teaspoon dried dill

1 tsp  Sea Salt

2 tsp fresh parsley, chopped
or dried parsley

1/4 tsp freshly ground black pepper

Directions

Heat oil in a soup pot and sauté onions and garlic for 3 minutes. Add celery, potatoes, water, kombu, sea salt and water. Simmer over a low flame for 5 minutes. Remove kombu and discard, cover pot and simmer another 10 or until vegetables are tender. In two batches, blend ingredients using an immersion blender . Pour back into a pot and add the soy/almond milk, broth, dill, parsley and black pepper. Simmer on low without boiling until hot, about 5 minutes. Serve hot or chilled.

All the rabbis at my table loved this soup and called it exotic!

Post 58: The continuing saga of the We Remember Khabir: Hunan Mung Beans in Outrageous Dressing

 

Last Photo of We Remember Khabir
– Last Photo of We Remember Khabir

You are probably asking: What is happening to We Remember Khabir? To make a long story short, still no word. In communication with City of Jerusalem officials.

Today I was sent an e-mail. Yes, the mural was trashed. They could have called. Welcome to the “No talkie, but friendly” way. City gets a 85%.

1. They did avoid excuses: Yes, it happened. Didn’t admit, No, it wasn’t a good thing and did not take responsibility. They did state the news and nothing but the news.   However no how’s or why’s offered. Person of integrity? Yes!

Sprouted Lentil Burgers from Health Fergana link from

Always good to have sprouted beans waiting in the fridge to be used for something good and tasty: small snack between meals, a welcome addition to the soup, between two slices of sandwich or salad . Easy to digest and full of nutritional values.

Lentil Patties

Today, due to lack of time, I made lunch in two parts.

The first part, cutting, before the meeting and the second part, the preparation of meat patty, after the meeting.

Cooked carrots

The sprouting already written an earlier post, are invited to read.

 Recipe  chef Ron Barzilai farm restaurant.

3y

So what do you need?

300 grams of sprouted green lentils (3 cups)

7 soft cooked carrots

4 tablespoons olive oil

Teaspoon grated fresh ginger

4 cloves garlic, peeled

1 celery root, peeled and cut

4 stalks of green onions

1 large package of cilantro or parsley

3 tablespoons sesame oil

A quarter teaspoon of salt

2 Tab flax seed meal

4y

Preparation:

1. sprout green lentils or black two to three days

2. Cook the carrot until softened and process in a food processor with olive oil until the dough is smooth and set aside

3. Preheat oven to 200 degrees.

4. Blend in a food processor all the other ingredients and add the carrots

5. Grease a round balls forming, and pants in the oven for 25 minutes or until meatballs are given “Crest”

1

Hunan Mung Beans in Outrageous Dressing

This is one of our very favorite recipes – of any kind!

The dressing is beyond compare.

Absolutely life changing!!!

Ingredients:

  • 1 pound (or more) Mung Bean Sprouts or mixture of wheat/lentil/garbanzo

  • 1 cup cucumber – peeled and sliced

  • 1/2 + cup carrot – grated

  • 1+ cup sweet peppers (use as many colors as you like) – chopped

  • Any and all other tasty colorful vegetables cooked or raw

Outrageous Dressing:

  • 3 Tbs. tahini or crunchy peanut butter (or combination of the two)

  • 2 Tbs. soy sauce

  • 4 Tbs. vinegar

  • 1 Tbs. hot red pepper oil

  • 1 tsp. cayenne pepper

  • 1 tsp. sugar/agar

  • 1 Tbs. toasted sesame oil

  • 2 Tbs. corn, sunflower or vegetable oil

  • 1 Tbs. ginger – minced

  • 1 Tbs. garlic – minced

  • 1 Tbs. scallions – minced

  • 1 Tbs. white wine

  • 1 tsp. hot mustard (optional)

  • 1/2 tsp. salt

  • 1 1/2 cups broth (chicken or vegetable)

  • bean thread or rice noodles (optional)

Preparation:

  • We prefer our bean sprouts raw, but you have options.

  • If you like, you may poach the sprouts for 1/2 – 2 minutes by putting them in rapidly boiling water, remove to strainer and cool with cold water. Drain well.

  • Mix all vegetables and sprouts in a bowl.

  • Mix all dressing ingredients together and pour over sprouts + vegetable mix.

  • Chill and garnish with (additional) minced or finely sliced scallions and toasted sesame oil.

  • Serve over bean thread rice noodles if you like (we do).

  • Gomasio topping may be added

Notes:

  • This recipe with some modification  is from Henry Chung’s famous Hunan Restaurant in San Francisco.

  • This recipe is also great with shredded chicken added to or in place of the Mung Bean Sprouts

Post 57: Senior’s Suspenders-Tuesday and from Bento.com making fermented soybeans-tempeh

The following describes offers for seniors:

http://www.jpost.com/Health-and-Science/Orbachs-Suspenders-Tuesdays-to-offer-seniors-discounts-on-shopping-movies-361224

Very comprehensive article about the 10 sheckel price admission for seniors at the Cinema Cities Theaters throughout Israel. There is also a a weekly schedule available at the box office. Clearly, it’s possible to plan a visit to town and include a restaurant luncheon to offset the absence of tourists. This week’s edition included 6 films for children, and 36 for adults, including 13 in English with Hebrew subtitles. Only 16 are offered at any one time at a particular theater. The films are shared between the movie complexes in several cities. On second thought, that figure may not be correct. I counted 16 theaters but not all were open for a Tuesday show. But if more of US seniors show up-then it will make it worthwhile for management to open more theaters in the movie complex.

from Bento.com

Making Fermented soybeans-tempeh

used tempeh in dish
used tempeh in dish

Directions

Note: Please read the entire recipe first and make a note of the ingredients and utensils that will be needed. The starter culture must be obtained from store-bought natto or tempeh, unless you have other sources such as rice straw.

1. Soak two cups of dried soybeans overnight in ten cups of water. I also kept changing the water over several day until the beans sprouted. Cook in a pressure cooker for 30 minutes, first reaching pressure. Turn down the flame so that the hissing is at its minimum level. This lowering of temperature is accomplished by placing a reflector underneath, the pot, cooking an additional 15 minutes and allowing  to cool. DO NOT OPEN the pressure cooker yet. Allow the pressure cooker and its contents to cool down. If waiting is not your style, place the pressure cooker in the sink filled with cold water. (The soy beans are considered to have cooled down as long as its temperature is below 140 degrees F.) Remove some liquid and hold in a jar in the fridge.

2. Make sure that the kitchen counter and its surrounding area are absolutely clean. Sterilize a tablespoon with boiling water.

3. Wash your hands and arms – long-sleeved shirts not recommended.

4. Have a package of commercial natto/tempeh  ready.

5. Open the lid of the pressure cooker, and using the tablespoon, quickly mix in about two spoonfuls of natto/tempeh starter with the beans. Replace the cloth cover.

6. Place thie combination into a sterile food processor and mix for a minute.

7. Place contents back into pressure cooker.

8. Close the pressure cooker lid with its air relief hole uncovered.

9. Place the cooker in the oven with the light from the convection up to 3.  The tempeh will be partially ready in between 24 and 48 hours, depending on the temperature of the heating . As an alternate heat source, a 7.5-watt lightbulb may be used. If you don’t have a pressure cooker, a regular pot may be used. In this case, the cooking time will need to be increased to about two hours, and the amount of cooking water to about six cups.

10.My batch was not ready in the recommended  time. I placed the batch into a glass baking dish and mixed up to half of the tempeh remaining in the package and set it on the counter. I mixed half of this into the batch.  Then covered the baking dish to keep the moisture inside.

11. Repeated step 7. Checked after 24 hours to be sure that the dish wasn’t drying out. Repeated dousing the dish with the liquid mixed with tempeh the next 48 hours.

12. The result was not  the conventional tempeh. It was soft and only clinging together at the areas within an inch from the edge of the glass baking dish. Perhaps another 48 hours? Don’t know.  I mixed the “hamburger” like mixture with flax seed meal, cumin and tumeric. and made soy burgers, stuffed cabbage and grape leaves with it. My guests enjoyed the dish.