Post 343: August 25,2016 Thursday,8 to 9 p.m Speaker for Ladies and Girls no fee Great topic: Loving living in Israel and security issues and challenges in Shomron and Yehuda Speaker is the dynamic Natalie Sopinksy mother wife of five children life guard in Susya the regional pool for Yehuda region, lawyer and director in community matters for One Israel Fund – Listen to the details about families loving their excellent schools and loving Jewish neighbors learn about the terrorism and be a sympathetic Jew hearing about Jews all around Israel Be There! Where: Hakablan 41/18, Har Nof, Hostess: Chana Tova Sokol, call to say you can come so we can have enough refreshments. “Outrage” By Arlene Kushner, Outstanding Grocery list to help you buy produce, fresh, dried frozen in the United States – list of VEGAN BROCCOLI BURGERS Macrobiotic Recipes for the Sukkah Kenes for your delight

August 25, 2016, Thursday, 8 to 9 p.m.

Speaker for Ladies and Girls, no fee

Great topic: Loving living in Israel and security

issues and challenges in Shomron and Yehuda

Speaker is the dynamic Natalie Sopinksy, mother, wife of five children, life guard in Susya, the regional pool

for Yehuda region, lawyer and director in community matters for One Israel Fun Listen to the details about families loving their excellent schools and loving Jewish neighbors,

learn about the terrorism and be a sympathetic Jew hearing about Jews all around Israel

Be There! Where: Hakablan 41/18, Har Nof, Hostess: Chana Tova Sokol,  call to say you can come so we can have enough refreshments

Observant Jews are scrupulous about carrying out the mitzvot. Many of the laws relate to living in the “Land”. Looking over my shoulder, the theme of this blog post appears to be our connection to the laws, including but not limited to place and food.

wp-1471809497486.jpeg
one  page for kashrut labels seen in Israel.

The second group are seen on products often imported to Israel. I have a photo of the group on my phone. When I come across an unfamiliar hechshir I look it up on my flicker account.

I appreciate  Rabbi Rasskamm of Denver Colorado for his list of All food items –  for people who still cook.

He arranged the foods in a convenient order.

Aside from family and friends and of-course all the infinite number of distractions of NYC, I miss the many Korean fruit stalls in Flushing with the five varieties of cabbage.

Last time that I visited Silver Spring Maryland, the Chinese  tofu and  pasta, had  reliable Hechshirim on the packaging, so I guess, now 4 years later the trend has taken off with more variety available. That being the case in any community with Orthodox Jews and Orientals will have lots of choices.

We are a nation governed by laws. Hebron is our place, the greatest symbol of that relationship to law was established by our father Abraham’s purchase of plain and the cave and the burial of Sarah, Abraham and Jacob there (Gen.23 and elsewhere). Needless to say Jewish presence in Hebron, no matter how small, has  been a thorn in the side of the Arabs.

“Outrage”

By Arlene Kushner

I’m talking about steam-coming-out-of-my-ears outrage.

The subject is the allegedly ancient Arab village of Susiya.  The issue is Israel’s rights as a sovereign state operating under rules of law.

The background, briefly:

In the Hebron Hills of Judea there are the remains of an ancient Jewish city known as Susiya, which flourished in the Talmudic era. It is estimated that about 3,000 people – all Jews, observing a religious life – lived there at its height.  Archeological remains, including a synagogue, that have been excavated can be visited today.

Credit: Susiya Tourist Center
Still retained within the synagogue is an ancient mosaic floor:

Credit: mfa

Not far from this archeological site, there is a modern Jewish town of Susiya.

But within the area of the archeological remains there is also an Arab squatters’ village. It consists today of some 60+ constructions of concrete, tin and canvas.  They call this village Susiya as well.  And those squatting on the land claim that their village has been there for a very long time.

The facts tell a very different story:

There is no evidence of an old Arab village there.  Aerial photos indicate that with the exception of four building constructed in the 90s, there was nothing on the site until after 2000.  In fact, when the surveys conducted by the British mandatory powers in 1945 – which mention all of the villages in the area – are examined, no mention of a village named Susiya is found.

The site had been used seasonally by Bedouin shepherds, who found shelter in the caves in the region.  But in 1986, 277 dunams (about 68 acres) of land in the area, including this location, were declared to be an archeological site, at which time the caves were no longer available to the Bedouin.

Most of the buildings went up between 2011 and 2013 in defiance of a court order forbidding the building.

Now here it gets really interesting:

When the population registry of the Civil Administration was examined, it was found that most of the people claiming to live in Susiya had homes in the nearby town of Yatta (which is in Area A under PA jurisdiction).

How about that!  They move between their real homes in Yatta and the hovels in Susiya as it serves their political purpose – they come out when an entourage of left wing activists or a cadre of journalists (also most likely left wing) is due to visit.  When I was there, on a Regavim tour, the place was empty.

What we are in fact seeing here is a land grab by the Palestinian ArabNawajah family of Yatta, which has built illegally and in blatant violation of Israeli court orders.

Two facts must be emphasized.  One is that this matter has been thoroughly adjudicated.  That is, the courts – with due process and over a period of time – fully and fairly considered the issues.  The courts determined that the claims of the squatters were without basis, that they had been operating in contempt of court, and that the buildings that had been erected must be demolished.  This was not a determination arrived at lightly: the buildings had to come down.

And then, even though these were squatters without legal rights to the land, an offer was made to them regarding an allocation of land, in area C beyond the archeological site, near Yatta, to which they might move. But they refused and applied for legalization of their current site – which was rejected by the Court.  Aside from everything else, a village was not about to be legalized in a designated archeological area, which requires protection.

Further details can be seen here: http://regavim.org/susiya_facts/After multiple delays, the time now draws near for the demolition of many of the structures in illegal Arab Susiya.  It was last month that the Court ruled on this yet again.

But nothing is ever simple here in Israel, where the Western world seems to think it has a right to a say about everything we do.  This is the outrage: that others think they can tell a sovereign state that operates according to the rule of law what to do.  The interference is breathtakingly offensive.  We are forced to wonder if they would imagine interfering in the internal affairs of any other state in this fashion.

The eminent demolition of buildings in Arab Susiya has become a cause célèbre in left wing circles.  “Susiya 4ever!” they say, as if this is some noble cause.

Even a Senator – Dianne Feinstein – imagined she had a right to say something about what Israel was doing. And several NGOs have been involved.

Rabbis for Human Rights:  were they to recommend that the demolition be shelved, the Court would likely accept this – there would be no reason not to.Word is that Lieberman will tell the Court we must go ahead.

With all of the hullabaloo, the worst that has happened in recent days is that the State Department has weighed in. On July 16th, State Department spokesman John Kirby let it be known that the US was “closely following developments.”

We need them to monitor what we are doing?  There is a warning implicit in this.

At a press briefing he said (emphasis added):

We strongly urge the Israeli authorities to refrain from carrying out any demolitions in the village. Demolition of this Palestinian village or of parts of it, and evictions of Palestinians from their homes, would be harmful and provocative…”

http://www.israelnationalnews.com/News/News.aspx/198267

Provocative?? 

Elsewhere it has been reported that the US is putting great pressure on Israel with regard to this matter, and has indicated that if the demolition proceeds “the US response would be extremely severe.”

http://www.israelnationalnews.com/News/News.aspx/216223

I hope and trust that steam is now coming out of your ears as well.

It is imperative that the Israeli government stand strong in the face of this.  Otherwise our legal system is degraded and our state is demeaned. If the US finds it can push us around here, what comes next?<>And so I ask each of you to voice support to our leaders.

Long emails are counter-productive.  Our leaders and their aides are extremely busy. They do not need lectures or history lessons or legal instruction.  They don’t need to see your credentials or learn of your experiences. When they see this it is a turn-off and they probably don’t even read the message through.  What counts here is that they see a large number of brief supportive messages. A maximum of four sentences.

Tell them that you are furious about the pressure being applied by the US government with regard to the demolition of illegal buildings in Arab Susiya.  Tell them you are with them. Urge them to stand strong no matter what.

The most important person to reach is Defense Minister Lieberman.  The way to do this is via his aide, who will carry your message, here:ozer_sar@mod.gov.il (underscore between ozer and sar)  In the subject line: “A message for Minister Lieberman” or something similar.  If you just write to him, it would be great.

But then, if you wish, write as well to Prime Minister Netanyahu, delivering the same message. Use all of these addresses, which are all to the prime minister’s office:

davidkeyes@pmo.gov.il

Memshala@pmo.gov.il

pm_eng2@it.pmo.gov.il (underscore after pm)

If you want to send email messages, it should be done today.

VEGAN BROCCOLI BURGERS

Author: Lindsay Rey

Recipe type: sandwich

Cuisine: American

Serves: 4

INGREDIENTS

  • 1½ cups cooked/steamed broccoli (thoroughly drained and lightly packed into measuring cup)

  • 1 cup walnuts

  • 1 cup cooked brown rice

  • ¼ cup vital wheat gluten

  • 1 tablespoon nutritional yeast flakes

  • 1 tablespoon soy sauce

  • ¼ teaspoon garlic powder

  • Salt to taste

  • 2-3 tablespoons water (only if needed)

  • 2-4 tablespoons oil of your choice (for pan-frying patties)

INSTRUCTIONS

  1. Steam/cook broccoli (fresh or frozen) in a saucepan on medium heat until broccoli is fork-tender.

  2. In a blender of food processor, pulse walnut pieces until they resemble a course meal, but have not yet become walnut butter. Place walnut pieces in a large mixing bowl.

  3. In a blender or food processor, pulse cooked/drained broccoli until it is crumbled into very tiny pieces, but not yet a puree.

  4. Please broccoli and remaining ingredients in mixing bowl with walnuts and rice. If your mixture seems dry and crumbly, go ahead and add a tablespoon of water. This stuff can turn into soggy goop pretty quickly, so you’ll want to be very careful to add only a scant tablespoon og water at a time to your burger mixture.

  5. Stir burger mix well, then shape into 4 equal burgers.

  6. Pour a tablespoon or 2 of oil (just enough to coat the pan) in a skillet and place on medium to medium-high heat.

  7. Gently pan-fry your burgers, allowing a few minutes for cooking on each side.

  8. You’ll know they are done when the burger surface has a nice dark brown crispness.

  9. Serve burgers warm on vegan buns with veggies and condiments of your choice (I chose a mix of Just Mayo, pickle relish, and ketchup.)

The product list below is extremely lengthy. Orthodox Jewish families, and kosher institutions have migrated to middle America and elsewhere in the world. Kosher processed food has followed them.

I remember the first Kosher Food festival was held in the Javitt’s Center. The number of purveyors required a larger space.

I feel that this list would be helpful for the “wise” consumer. If one lives close to a “Kosher” supermarket, there is a trade-off. One will pay more for equivalent quality items than perhaps is available cheaper for a “Box” store or chain supermarket  label or with national brands. Hence this list is for one living or traveling outside of Israel and would like to save money: However, on the other hand, one may choose to pay more to support companies that have their own Hashgagah arrangements. Company’s pay to develop consumer confidence and that cost is inevitably passed on to the consumer. 

List with some of my changes and additions from Rabbi Ysrael Rosskamm

Vaad Ha Kashrut, Denver, Colorado follows:

Products not requiring a Kosher Hechshir:

DISPOSABLE UTENSILS & FOOD WRAPS
Aluminum Foil – Does not require certification.
Aluminum Foil Pans – Does not require certification.
Foam Containers & Plates – Does not require certification.
Freezer Paper – Does not require certification.
Paper Plates – Does not require certification.
Parchment Paper – Quilon treated, requires reliable certification; silicon treated, does not require certification.
Plastic Flatware & Plates – Does not require certification.
Plastic Wrap & Bags – Does not require certification.
Waxed Paper – Does not require certification.

EGGS
Eggbeaters – Require reliable certification.
Eggs, non-processed – does not require certification. They should be checked to ensure that they do not contain blood spots.

Fresh Fish – Whole fish and fish steaks should, preferably, be purchased from a store which has reliable rabbinical supervision. This is because non-kosher stores in America that sell fish commonly use one knife to cut different species, kosher and non-kosher alike. Therefore, residue from the slicing of non-kosher fish may remain on the blade of the knife and, subsequently, be rubbed onto the cutting site of the kosher fish.
However, one may buy whole fish or fish steaks, even if it is gutted, from any store, provided the following conditions are met:
1. One did not actually see the kosher fish soaking amidst non-kosher fish.
2. Some scales are still on the fish.
3. Prior to cooking the fish, one should take a straight edged knife and, using only minimal pressure, scrape off the area where the store knife would have cut. This would wipe off any residue from the blade that cut the non-kosher fish. After this, thoroughly wash the fish.
Gefilte Fish – Requires reliable certification.
Ground Fish – Requires reliable certification.
Imitation Crabmeat – Requires reliable certification.
Lox – Requires reliable certification.
Smoked Fish – Requires reliable certification.
The following is a partial list of kosher and non-kosher species of fish: Note: In order to verify that a fish is kosher, one MUST see that it has removable scales, you can not rely on the fact its name is listed on the kosher list.
Kosher Fish
Albacore
Bass
Buffalo Fish
Carp
Char Cod
Flounder
Goldfish
Grouper
Haddock
Halibut
Herring
Mackerel
Mahi Mahi
Blue Marlin
Orange
Roughee
Perch
Pike
Pollock
Salmon
Sardines
Snapper
Sole
Suckers
Trout
Tuna
Walleye
Whitefish
Whiting
Non Kosher Fish
CATFISH
EELS
GRAYFISH
SHARK
SNAKE MACKERELS
PUFFER
STURGEONS
SWORDFISH

FRUIT: Applies outside of Israel. Any fruit vegetable and grain grown in Israel, dried fresh or canned requires proper Israeli Hechshir.
Canned or plastic cups (non aseptic)

Canned fruits not from China and Israel do not require kosher certification if they only contain one or more of the following ingredients: Ascorbic acid, citric acid, corn syrup, high fructose corn syrup, salt, sugar, water. Note: Other ingredients may require kosher certification.
Applesauce, pure – Without questionable ingredients.
Berries – Raspberries and blackberries are not recommended; other varieties, without questionable ingredients.
Cherries – Pitted or sweet, without questionable ingredients; maraschino cherries, require reliable certification.
Figs – Without questionable ingredients.
Fruit Cocktail – Without questionable ingredients, provided that you remove the cherries.
Guava – Does not require certification.
Mandarin Oranges (not from China) – Without questionable ingredients.
Mango – Does not require certification.
Peaches – Without questionable ingredients.
Pears – Without questionable ingredients.
Pineapples – Without questionable ingredients.
Plums – Without questionable ingredients.
Dried Fruit
Dried fruit, except for dried bananas, does not require certification. Freeze-dried, requires reliable certification.
Dried bananas – Require reliable certification.
Dried prunes – Do not require certification.

Fresh Only grown outside of Israel. Methods of checking are the same.
Fresh fruits do not require certification. Again All fresh fruits in Israel require certification. However, some varieties require a thorough inspection prior to cooking and eating to ensure that they are free of insects. All varieties should be inspected to ensure that they do not have a worm hole, which may indicate the presence of a worm inside. A guide for preparing fruits and vegetables is available at http://scrollk.org/PrepFrtVeg.html.
Berries – Blackberries and red raspberries are not recommended, due to infestation, unless they are pureed; blueberries may be used after being soaked in soapy water for a few minutes and rinsed; strawberries may be used after cutting the top off, soak the strawberries in soapy water for 5 minutes and agitate the strawberries in the soapy water before rinsing THOROUGHLY under running water.
Nuts – Oil roasted, require reliable certification; raw and dry roasted do not require certification.
Raisins – Domestic without oil, does not require certification.
Frozen
Frozen insect-free varieties, without additives, are acceptable without certification.

HEALTH FOODS-List pertains to outside of Israel-checking methods required in all cases described. In Israel ALL below require Certification. If processed in America certification by a reputable Kashrut Authority required with the exception of Agar Agar and others on the list.

I’ve only seen Agar Agar with a circke K symbol on it in Israel.

Every form of loose health food item grown in Israel must have certification in Israel. Don’t be confused as the list is for American consumers.

Agar Agar – Does not require certification.
Barley – Does not require certification. Some packages of barley may contain larva, insects or even live worms! This is not isolated to any specific brand or store. It is strongly suggested that each package of barley, or other similar grains, be inspected prior to use. A simple visual inspection followed by a rinse in cold water is adequate.
Bran – Does not require certification.
Brown Rice Chips – Require reliable certification.
Brown Rice Soba – Requires reliable certification.
Buckwheat Pastas – Without eggs or oil, does not require certification.
Cracked Wheat – Does not require certification.
Crunch Bars – Require reliable certification.
Dried Tofu Soybeans – Require reliable certification.
Energy Bars – Require reliable certification.
Energy Drinks – Require reliable certification.
Flax Seed – Does not require certification.
Kamut Whole and Flakes – Does not require certification.
Kasha – Does not require certification.
Lotus Root Soba – Does not require certification.
Meatless Meat – Requires reliable certification.
Millet – Does not require certification.
Miso – Does not require certification.
Mugwort Soba – Does not require certification.
Oat Groats – Does not require certification.
Oats – Does not require certification.
Pasta – Without eggs or oil, does not require certification.
Potatoes, canned – Require reliable certification.
Potatoes, raw – Does not require certification.
Quinoa – Does not require certification.
Rice, raw – Does not require certification.
Rice Flakes – Does not require certification.
Rice Pasta – Containing only rice flour and water, does not require certification.
Rice Sticks – Require reliable certification.
Rice Treats – Require reliable certification.
Rye Flakes – Does not require certification.
Sea Vegetables – Arame, hiziki, nori and wakame, require reliable certification.
Soba Japanese Buckwheat Pasta – Without eggs or oil, does not require certification.
Soy Bean Paste – Does not require certification.
Soy Beans – Roasted in oil, require reliable certification.
Soy Beverage – Requires reliable certification.
Soy Creamer – Requires reliable certification.
Soy Ice Cream – Requires reliable certification.
Soy Yogurt – Requires reliable certification.
Spelt Pasta – Without eggs or oil, does not require certification.
Sushi – Requires reliable certification.
Sushi Nori – Requires reliable certification.
Tempeh – Requires reliable certification.
Textured Vegetable Protein – Requires reliable certification.
Tofu – Requires reliable certification.
Wasabi Powder – Does not require certification.
Wheat Berries – Does not require certification.
Wheat Bran – Does not require certification.
Wheat Germ – Does not require certification.
Whole Rye – Does not require certification.
Wild Yam Soba – Requires reliable certification.

JELLIES & SPREADS
Fruit Butters – Require reliable certification.
Honey – Flavored, requires reliable certification; unflavored, liquid, does not require certification. Non-filtered is not recommended.In Israel all require certification.
Honey Powder – Requires reliable certification.
Jam/Jelly – Requires reliable certification.
Margarine – Requires reliable certification. Many are dairy.
Marmalade – Requires reliable certification.
Nut Butters – Require reliable certification.
Peanut Butter – Requires reliable certification.
Preserves – Require reliable certification.

KITCHEN CLEANING SUPPLIES
Dish Detergents, Soaps – Does not require certification.
Paper Towels, Napkins – Does not require certification.
Rubber Gloves – Does not require certification.
Silver Polish – Does not require certification.
Soap – Does not require certification.
Sponges, Scrubbers – Does not require certification.
Steel Wool/Soap Pads – Does not require certification.

MEAT & POULTRY
All meat & poultry require reliable certification.

ORAL HYGIENE & MEDICINAL PRODUCTS
Dental Floss – Flavored and/or coated, does not require certification.
Mouthwash – Does not require certification.
Over-The-Counter-Medicine – Does not require certification.
Throat Drops – Require reliable certification.
Toothpaste – Does not require certification.

PASTA, POTATOES & RICE In Israel all require certification
Basmati Rice, raw – Unseasoned, does not require certification.
Couscous, raw – Unseasoned, does not require certification.
Pasta, raw – Without eggs or oil, does not require certification.
Pilaf – Requires reliable certification.
Polenta – Non-processed, unseasoned, does not require certification; processed, requires reliable certification.
Potatoes – Processed (e.g., canned or powdered), require reliable certification; frozen without oil or other questionable ingredients, does not require certification.
Rice – Seasoned, requires reliable certification; unseasoned raw, does not require certification.
Rice Mix – Requires reliable certification.
Tabouli – Unseasoned, does not require certification.

PET FOOD
Animal foods that contain meat and dairy together should not be used. Separate utensils and facilities should be used for those foods that are acceptable.

SEASONINGS Require Certification in Israel

Artificial Sweetener – Requires reliable certification.
Barbecue Seasoning – Requires reliable certification.
Butter Flavored Salt – Requires reliable certification.
Celery Salt – Requires reliable certification.
Chicken Seasoning – Requires reliable certification.
Cinnamon Sugar – Does not require certification.
Citric Acid – Requires reliable certification.
Fajita Seasoning – Requires reliable certification.
Garlic – Powder, without additives does not require certification; crushed, without additional ingredients, does not require certification; juice, does not require certification.
Herb blends – Require reliable certification.
Herbs, dried – Leaves, seeds and spices, without added ingredients, does not require certification.
Herbs, freeze dried – Require reliable kosher certification.
Herbs, fresh – See our guide for preparing fruits and vegetables, it is available at http://scrollk.org/PrepFrtVeg.html
Italian Seasoning – Requires reliable certification.
Ketchup – Requires reliable certification.
Lemon and Herb Seasoning – Requires reliable certification.
Lemon and Pepper Seasoning Salt – Requires reliable certification.
Meat Tenderizer – Requires reliable certification.
Mexican Seasoning – Requires reliable certification.
Mustard – Ground, does not require certification; prepared, requires reliable certification.
Onion Juice – Does not require certification.
Onion Powder – Without additives does not require certification
Pickling Lime – Requires reliable certification.
Salt – Without calcium Stearate, does not require certification.
Salt ‘n Spice – Requires reliable certification.
Salt Substitutes – Require reliable certification.
Sugar – Does not require certification.
Sugar Substitutes – Require reliable certification.
Vegetable Flakes – Require reliable certification.
Vinegar – Requires reliable certification.

SNACK FOODS
Candy – Requires reliable certification.
Cereal Bars – Require reliable certification.
Chocolate – Requires reliable certification.
Corn Chips – Require reliable certification.
Granola Bars – Require reliable certification.
Gum – Requires reliable certification.
Halvah Bars – Require reliable certification.
Marshmallows – Require reliable certification.
Popcorn – Requires reliable certification.
Popcorn Seeds – Does not require certification.
Potato Chips – Require reliable certification.
Pretzels – Require reliable certification.
Rice Cakes – Require reliable certification.
Sesame Crunch Bars – Require reliable certification.
Snack Bars – Require reliable certification.
Tortilla Chips – Require reliable certification.

SPICES
Blends require reliable certification; pure, does not.

In Israel, all (blends and pure)  require certification.

SYRUPS -ALL DO REQUIRE CERTIFICATION IN ISRAEL
Maple Syrup – Blends, require reliable certification; pure, does not require certification.
Molasses – Does not require certification.
Syrup – Flavored (such as chocolate or strawberry), requires reliable certification. (Hershey’s & Nestle chocolate syrups are made on dairy equipment.)

VEGETABLES
Canned
Baby Corn – Requires reliable certification.
Bamboo Shoots – Require reliable certification.
Beets – Require reliable certification.
Carrots – Require reliable certification.
Corn – Requires reliable certification.
Corn, Cream Style – Requires reliable certification.
Green Beans – Require reliable certification.
Hearts Of Palm – Require reliable certification. Those under the supervision of the Rabbinate of Peru are acceptable if only packed in water (no oil or vinegar).
Hominy – Requires reliable certification.
Mixed Vegetables – Require reliable certification.
Mushrooms – Require reliable certification.
Peas – Require reliable certification.
Peas & Carrots – Requires reliable certification.
Pumpkin – Require reliable certification.
Sweet Potato – Require reliable certification.
Tomato Products – Require reliable certification.
Water Chestnuts – Require reliable certification.
Wax Beans – Require reliable certification.
Yams – Require reliable certification..
Zucchini – Requires reliable certification.
Fresh
Fresh vegetables do not require certification. In Israel ALL vegetables require Certification..

However, some varieties require a thorough inspection prior to cooking and eating to ensure that they are free of insects. A guide for preparing fruits and vegetables is available at http://scrollk.org/PrepFrtVeg.html. Note: Even those vegetables that commonly have insects, if they are cooked in a Bodek bag – and the entire bag with the vegetables are removed together after cooking), they does not require any inspection. Those vegetables that commonly do not have insects should be examined to assure that they are free of infestation.
The following fresh vegetables do not require inspection. Kashrut Certification and Inspection Required in Israel.
Alfalfa Sprouts
Avocado
Bean Sprouts
Beets
Carrots
Corn
Cucumbers
Eggplant
Green Beans
Jicama
Kohlrabi
Leek
Mushrooms –Button and Shitake except from China
Okra
Parsnip
Pea Pods
Peppers (Green, Red, and Yellow)
Radishes
Squash
String Beans
Sweet Potatoes
Tomatoes
Waxed Beans
Yams
Zucchini
Freeze Dried
Freeze dried vegetables require a reliable kosher certification
Frozen
Frozen insect-free varieties, without additives, do not require certification. Required in Israel

VITAMINS & NUTRITIONAL SUPPLEMENTS
Energy Supplements – Require reliable certification.
Vitamins – Chewable, require reliable certification; tablets that are not eaten as a food and are not coated with a pleasant tasting coating, should preferably be kosher certified, when available.

Above list provided by Yisroel Rosskamm Vaad Ha Kashrut Denver Colorado. My comments relate to produce from Israel consumed in Israel

Recipes for the Sukkah Kenes

 Posted by:

klara_levine

To inspire everyone to keep looking for some new recipes to bring to the Sukkah Kenes potluck, and for all of us to share what we find, as recipes come in, I will post them to everyone. Please go to Sukkah Kenes  October 19th: 8:30 A.M. Program to follow

Beautiful Home of Renee Miller,  4 Yoav St., German Colony: http://www.perfectpotluck.com/meals.php?t=UEUB6683 to sign up your dish for the potluck. And send me your recipe so we can share it with everyone. (it’s okay to change your mind, just please make sure you change it on the perfect potluck link)

If you’d like to join us for the Kenes but not for the potluck, it’s fine. Don’t forget to RSVP, call either Hazel, 054-582-2347 or myself, Klara, 052-342-8058.

These are the recipes we have so far –

SukkahKenes Click on the link above to view the sign up sheet for the Sukkah

Kenes group meal on PerfectPotluck.com. http://www.perfectpotluck.com/meals.php?t=UEUB6683

Hazel Dobrin is bringing:
From: Goma Wakame Saved Me From a Dumb Mistake! by Cynthia Briscoe http://www.macroamerica.com/category/recipes/

Goma Wakame Saved Me From a Dumb Mistake! by Cynthia Briscoe http://www.macroamerica.com/category/recipes/

Arame and Onions with Lemon-Ginger Zip

2 cups dry arame
2 medium or 1 large yellow onion, sliced into half moons
1 teaspoon light sesame oil
pinch sea salt
2-3 tablespoons shoyu (natural soy sauce)
Rinse the arame, drain and allow to sit until soft. Do not let the arame soak in water.
Cut yellow onions into thin half moons.
Heat sesame oil in a large skillet.
Sauté onions for 5-10 minutes or until transparent.
Layer the softened arame on top of the onions. Add enough water to cover the onions and arame.
Bring to a boil, reduce flame, and simmer for 30-40 minutes.
Add shoyu (natural soy sauce). Cover and continue cooking for another 10 minutes. A few minutes before the cooking is finished add 2 teaspoons of ginger juice from freshly grated ginger, and 1/2 teaspoon of lemon zest (grated lemon peel). Cover pot and continue to cook for a few more minutes or until all liquid has cooked away.
Mix arame and onions together. Serve.

Klara LeVine is bringing Spicy Rice with Lentils and Candied Onions
From

Christina Pirello’s Wellness 1000 Deluxe The deluxe edition of Christina Pirello’s Wellness 1000 features the complete text, more than 25 exclusive, orig…

1 Tbsp oil
2 – 3 onions, cut into thin half moon slices
soy sauce
1 inch piece kombu
1/2 cup le Puy or black lentils, sorted and rinsed
2 3/4 cups spring or filtered water
1 bay leaf
2 whole allspice
1 cinnamon stick
1 cup brown basmati rice, rinsed well
pinch of sea salt
about 1/4 cup minced parsley

Heat oil in a skillet over medium heat. Add onions and a splash of soy sauce, saute until quite limp and lightly browned, 15 – 20 minutes, stirring frequently.

Meanwhile, place kombu on the bottom of a heavy pot. Top with lentils, and add 1 1/2 cups of water. Bring to a boil, uncovered. Cover, reduce heat to low and cook until lentils are tender, about 45 minutes. Season to taste with soy sauce, simmer 5 – 7 minutes more, allowing any remaining liquid to e absorbed into lentils.

Add remaining 1 1/4 cups water, the bay leaf, allspice and cinnamon to a pressure cooker. bring to a boil over medium heat. Add rice and salt. Seal lid, and bring to a high pressure. Reduce heat to low, place pot over a flame detector, and cook for 25 minutes. Turn off heat and allow pot to stand undisturbed for another 25 minutes, so rice can finish cooking in the steam. Carefully open lid. Remove bay leaf, allspice and cinnamon.

To serve, combine lentils with candied onions. Mound rice in the center of a platter, and surround with lentils. Garnish with parsley.

(from Klara – I may not use the pressure cooker, don’t know yet. Onions are sweeter the longer you cook them, thus the title candied onions. No sugar at all!!!!)

From Sally Tokayer (Sally, if you can give us the source, would be great)

TEMPEH

Broth:
2 cups water
1 tbsp. miso or pinch of sea salt. Shoyu can be substituted for miso.
1 tsp. mustard
3 cloves garlic, sliced
Sesame oil

Procedure:
Cut tempeh into strips. In a sauce pot, dissolve miso in water or shoyu, add tempeh, mustard, and garlic. Cover and simmer slowly for 15 minutes.
Oil bottom of baking dish. Drain tempeh and place strips in baking dish. Bake in oven uncovered at 350 – 15 minutes.

From Sima Manor

taken from Sigal”s cooking class in Petach Tikvah, macrobiotic kitchen (with her permission)

4 cups of green kusemet, buckwheat/kasha soaked for 5-6 hours
1 cup of silan -date syrup

1-2 ripe bananas
2-3 green apples (grand)
teaspoon of soda or baking powder
1/2 tsp dry ginger
1/2 tsp cinnamon
1 glass of water
1/3 glass tahina

blend all the ingredients
pour in a cake tray
spread pieces of almonds
bake for an hour on 150 celsius degrees (about 300 F)

From Chana Rachel
Sweet Squash Pie from The Self Healing Cookbook by Kristina Turner

3 c. cooked, mashed squash
1/2 c. water
2 heaping T. kuzu
1/4 tsp. sea salt
2-4 T. rice malt syrup
1 1/2 tsp. cinnamon
1/4 tsp. allspice (optional)
pinch of nutmeg and cloves

Cut squash into quarters and remove seeds. Then either place in an oiled covered baking dish and bake at 400 deg. F for an hour or, place in a steamer 3/4c. water and pressure cook 20 minutes. Peel and mash, then puree in blender.
To make filling, dissolve kuzu in water (or, use cooled liquid from pressure cooking). Heat and stir vigorously–to prevent lumps–while it thickens. Add pureed squash, rice syrup and spices. fill a partially baked Nutty Oat or Wheat free Oat Crust and bake 25 minutes at 350 F. Cool before serving.

Wheat free Oat Crust (Self Healing Cookbook-Turner)

1 & 1/3 c. oat flour

2/3 c. brown rice flour
1/4 tsp. sea salt
2 T. sesame oil
2/3 – 3/4 c. water

To make oat flour, whiz rolled oats in the blender. Roast flours, combine ingredients, press into pie plate and bake for 10 minutes at 350 F – then fill and bake 25 minutes more. For fruit tarts or cream pies pre-bake 20 minutes at 350 F, cool and fill.

 

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