Things are heating up- Purim is around the corner. Wildflowers are creating lawns of color. This post contains many opportunities to view classes that you have missed. Try a healthy muffin for your Mishloach Manot
Mishloach Manot Charity Project
Today is the last day to pay for the Keren Doris Mishloach Manot Project in order to also be eligible to receive a package from Mizmor L’David.
f you want to pay at the Kef office you must pay by check payable to Mizmor LeDavid or bring in the exact amount or you can pay more and the rest is a donation to Keren Doris.
The office doesn’t provide change.
To make it easier for those of you who cannot get to the Kef office to drop off checks or cash, you can make a bank transfer to:
Bank Hapoalim #12
You must let Betty know today that you made the transfer.
We also need your address and phone number for delivery. Her email is:
Betty Tessler <email@example.com>
You can still donate after today to this wonderful project that benefits poor elderly in our area!
Price for a family–180, for a single–90.
This is one of our most successful fundraisers for Keren
Doris and our annual Pesach distribution of food coupons
for the elderly poor of Talpiot/Baka.
Please give for this wonderful mitzva!
Shalom Pollack <firstname.lastname@example.org>
Announcing: “The Galilee plus” tour
When: Tuesday, March 21
Depart: 8:30 am
Return: 7:00 pm
From The Inbal hotel
Price 140 shekels
Includes: Transportation, guiding, all entrance fees, lunch
Travel through the (rare) in bloom Judean desert, where David wrote the Psalmes of David.
Experience the magnificent Jordan Valley; breathtaking scenery, history, Tanach, geo-politics, dramatic stories..
See Mount Gilboa where KIng Saul and Jonathan met their death; the Bet Shean Valley, the sea of Galilee, Tiberius..
Visit the world famous bird migration sanctuary in the Hula Valley. This is the beginning of the migration season. A site you wont forget.
Ride between the Golan heights and the Upper Galilee mountains to Kiyat Shemona and lunch with the Hesder Yeshiva of Kiryat Shemona.
Learn about the town that has been featured in the news so often and about the impact of the yeshiva on the social/spiritual life of this frontier town.
On the way back we will see the famous ancient "Shmita" mosaic floor of ancient Rechov. It is displayed on Kibbutz Ein Hanatziv.
Please be prepared to leave a donation for our hosts at the yeshiva who are subsidizing the tour (70 - 100 shekel recommended). This tour is a 300 shekel value.
Also please be prepared to offer your contact information for future contact with the yeshiva.
Please reserve early as we had to turn people away from our full bus on our last trip.
Cancellations 48 hours before departure date will be charged in full as will no shows.
Please bring exact change.
Squash Pumpkin Red Lentil Soup
- 2 tablespoons grape seed oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 tablespoon plus 1 teaspoon minced fresh ginger
- 3 teaspoons yellow mustard seeds
- 2 teaspoons cumin seeds
- ½ teaspoon turmeric
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 5 cups diced squash) with pumpkin
- 1 cup red lentils, rinsed
- Black pepper
- 2 teaspoons butter or ghee
- Plain yogurt, for garnish
- Chopped cilantro, for garnish (optional)
Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 `teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.
Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.
Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.
Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup
Gluten free muffins
Ingredients: Gluten Free Zucchini Muffins
https://savyatseventy.wordpress.com/tag/aishet-class-in-kiruv-for-single-women/ contains zucchini muffin recipe.
I made this recipe for a crowd multiplied by 10
_ 7 cups flour and increase everything else X4 for a crowd
1 3/4 cup of gluten free oat flour (or blend whole gluten free oats to make your own flour)
½ cup brown sugar, lightly packed
2 Tbsp of almond flour/ walnut flour
1 tsp of guar gum- a commonly used binder made by grinding beans of the guar plant into a powder-I leave out and use ground flax seed.
1 tsp of cinnamon/nutmeg/allspice
1 ¼ tsp of baking powder
1/2 tsp baking soda
¼ tsp of salt
1 1/3 cup of shredded zucchini (I use organic because non-organic is often GMO)
½ cup whole milk/almond/soy milk
2 large eggs/flax
3 Tbsp of canola oil – ( I use organic because non-organic is often GMO)
Directions: Makes 10 muffins
½ cup brown sugar, lightly packed:
2 Tbsp of almond flour
½ cup brown sugar, lightly packed
- Preheat oven to 400 Degrees and lightly grease muffin tin with oil.
- Use either gluten free oat flour, or blend gluten free oats in food processor until fine consistency, place in large mixing bowl.
- Mix remaining dry ingredients into large mixing bowl.
- Wash zucchini and shred by hand or in food processor, add to large mixing bowl.
- Add milk or substitute , eggs and oil to zucchini bowl
- Create a well in the middle of dry ingredients and add wet ingredients, mix well.
- Fill (greased) muffin tin, about 3/4 full.
- Bake at 400 degrees for 15 minutes or until tooth pick comes out clean.
Vitamix Zucchini Muffins (Savyatseventy)
- 1 cup (120 g) whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup (60 ml) egg substitute or 1 large egg
- 2/3 cup (130 g) granulated sugar or other sweetener, to taste-I omitted additional sugar
- 1 teaspoon vanilla extract
- 1/3 cup (65 g) canned crushed pineapple, well drained/or banana/ fruit slices
- 1 1/2 cups (190 g) zucchini chunks
- 1/2 cup (60 g) chopped nuts
- 1/2 cup (75 g) raisins
Preheat oven to 350°F (180°C). Spray an 8 1/2-inch x 4 1/2-inch (21.25-cm x 11.25-cm) loaf pan with cooking spray.
Combine flour, baking soda, salt, baking powder, nutmeg, cinnamon, and allspice in a medium-size mixing bowl.
Place egg, sugar, vanilla, pineapple/banana, and zucchini into the Vitamix or food processor container and secure lid.
Select Variable 1.
Turn on machine and slowly increase speed to Variable 4.
Blend for 10-15 seconds. Stop machine and remove lid. I stop way before. I also do the zucchini first and refrigerate.
Add dry ingredients to the Vitamix container and secure lid. Only do this if you want a very smooth texture.
Select Variable 5.
Blend for 20 seconds or until mixed, using the tamper to press the ingredients into the blades. Do not over mix.
Stop machine. Gently stir in nuts and raisins by hand.
Pour into prepared loaf pan. Bake for 60 minutes or until a knife inserted into the center comes out clean.
Variation: Use 3/4 cup (150 g) of wheat berries in place of whole wheat flour. Grind berries into flour using the Vitamix Dry Grains container for 1 minute on High prior to using in recipe.
This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
Food processor gives option to double quantity.
I am a minimum mixer. To keep ingredients from becoming a big blob, I do the following:I measure 1.5 Tab of the flour mixture in a small plastic container and add 2 Tab of the wet ingredients. Then mix until wet and put into greased paper in muffin tins. I do 8 at a time and finish the second 8 while the muffin tray is in the oven. My gas oven is nice and hot on the lowest part. That’s where I place the tin. I remove and flip the muffin it’s paper after the bottom is done. This time I added 1/2 cocoa to the wet ingredients. Whatever dry mixture is left over I save for pancake batter.
Black Bean Brownies
Total Time: 15m
Yield: 9-12 brownies
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining) or cooked adzuki beans
- 2 tbsp cocoa powder (10g)
- 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
- 1/4 tsp salt
- 1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
- pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
- optional: more chips, for presentation
Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don’t forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!
Israel Genealogy Research Association (IGRA) is looking for volunteers to transcribe the 1963 English telephone book in Israel. After the transcription process, the data will then be searchable on the IGRA website for those researching family in Israel.
To help with this project, please go to the link below, register on the website and start transcribing one column at a time. Each column has at the most 40 listings. The only limitation is that you finish the column within 24 hours.
IGRA Publicity Chairperson