Friday, April 30, 2010


I had matzah years ago at a neighbor's house for Passover, really too young to understand the Exodus from Egypt, the miracles of Adonai and the lamb sacrificed, let alone slavery. What I most vividly remember is that I couldn't stop thinking that I certainly did not want to be around when my Grandmother found out I had real wine.
The matzah I turned out did not have the beautiful, golden stripes across it but it was crisp, pierced and more importantly- unleavened. There is so much significance in even the aspects of a piece of bread. For example, Yeshua is the Bread of Life Yochanan (John) 6:35-40, He was beaten (stripes) for our healing 1Kefa (Peter) 2:24, pierced Yochanan (John) 19:34&37, unleavened, sinless 2 Cor 5:21. 
You can buy lovely imported matzoh from Isra'el which meets all the religious requirements, for example it can only be 18 minutes from the time the moisture touches the flour until it bakes, or you can turn out a great product in your own kitchen and since I can't eat wheat flour this is what I opted for.
I used a pizza stone which had been thoroughly cleaned and re seasoned in a very hot oven. 
After you get the bowl and ingredients ready, preheat the oven, with the stone on the center rack, to 450F. 
2 cups flour
1 teaspoon salt
2 tablespoons olive oil
enough water to moisten 
Into the bowl put the flour, salt and oil. Add the water 1-2 tablespoons at a time until you have an kneadable but not sticky ball.
Cut the dough into golf ball size pieces, and roll each one into a ball.
I used olive oil spray on the counter and on the rolling pin to keep the dough from sticking.
Roll one piece at a time into a very thin sheet of dough.
Pierce it with a fork.
Carefully lift from counter and place quickly onto the hot stone in the oven. 
It only bakes for 3 minutes or so, it will start to brown quickly.
While the first one is in the oven roll the next and pierce it. 
Lift the finished matzoh from the stone with a metal spatula or small peel, stacking them on a clean towel or plate. Put the next one on the stone and keep the process moving.
Work quickly, and enjoy the process, think about everything this small piece of bread represents, deliverance, salvation and the true Bread of Life. Next year in Jerusalem!
By the way, 
I think this one looks like Africa, any other thoughts?

Thursday, April 29, 2010

Homemade Croutons

These beautiful onion buns were left over from dinner a couple nights ago.
I hate to throw good food away. So while I had a few minutes I made them into these tasty croutons to top the salad we were having for dinner.
You can use any bread for croutons, even corn bread but it gets a bit crumbly, stale bread is the best. 
Just cut the bread into cubes, these are about 1/2 inch square.
For 4 cups of cubes I would use 4-5 tablespoons melted butter. If you can't have butter then use good olive oil.
Place the cubes in a large bowl, toss with seasoning of your choice. I used a sprinkle of thyme, garlic, onion powder, oregano and basil this time, about 2 tablespoons total. Pour the melted butter in and toss to coat.
Preheat the oven to 400F.
Distribute the cubes onto an ungreased sheet pan.
Bake for 12-15 minutes or until lightly toasted.
When completely cool, store in an airtight container, or eat immediately.
Now you just saved the bread from being wasted, and some big bucks over those store bought, packaged croutons! Hide these until dinner--kids love to snack on these!

Wednesday, April 28, 2010

Succulent Roast Pheasant

I am not the most adventurous eater, picky would really describe me. When Louis asked if I would like a pheasant I had just been thinking through a meal plan, telling myself that I needed to think outside my small box.
Louis said to cook it like a chicken so I roasted it in the oven with potatoes, onions, carrots and some herbs.
Here's the package, two pheasants.
Rinse, place in baking dish, add chunks of potato, carrot, onion and any herbs you have on hand, I used rosemary, sage and oregano.

Brush with 2 tablespoons butter, cover with foil, and put into a preheated 450F.oven, after 15 minutes, turn down the temperature to 350F and continue to cook for30-40 minutes. Uncover and cook another 10 minutes to brown the meat. A thermometer, inserted into the thickest part of the meat should read 190F. 
Here you go, richly browned, tender and perfect next to those roasted potatoes.
Thank you Louis! This was outstanding.

Tuesday, April 27, 2010

Zippy Taco Soup

Leah made dinner tonight!!Yeah!
 We have had this recipe for a couple years now and every time we make it it changes.
The Basic:
1 can pinto beans
1 can black beans
1 can red kidney beans
1 can diced tomatoes
1 small can enchilada sauce
1 can beef broth (or vegetable broth )
1 can corn (I prefer frozen, about a cup and a half)
1 onion, chopped
2 tablespoons butter or oil
Saute the onion in the butter in a large sauce pan.
When tender, add everything else.
Heat through.
Too easy.
Now comes the fun part, the list of optional toppings. We like shredded cheese, sour cream, minced onion, tortilla chips and guacamole.
 Can't resist can you!
 We usually serve this with corn bread if we don't have chips and a big green salad.
Some of the  variations we have tried (usually we are out of something) are a jar of salsa or taco sauce instead of the enchilada sauce, or rotel tomatoes instead of diced (more peppers, more heat), a teaspoon of cumin, garlic powder.
This does really well in the crock pot on warm, freezes well and is even better the next day. Go make it now, yum.

Monday, April 26, 2010

Cauliflower Salad with Crumbled Bacon

Cauliflower Salad is a summer staple around here. We probably have it every couple weeks. I got the recipe from my friend Holly and there was nothing written down and no measurements, she used words like glob instead of cup but she is one of the best cooks out there so when she said glob I globbed.
1 head of iceburg lettuce
1 head of cauliflower
1 small onion, minced
8 slices turkey bacon, cooked crispy and crumbled
parmesan cheese
Take out the cutting board, a large bowl,and a knife, no measuring spoons needed.
Layer all the following:
coarsely chop the head of iceburg-put it into the bowl,
coarsely chop the cauliflower-put it into the bowl,
 glob on the mayo (roughly 1 1/2 cups, enough to moisten all),
 parmesan cheese (roughly 1 cup),
turkey bacon on top.

Side view in case you need it.
Way too simple to taste this good!!
Toss to serve.
If you would like to make this in a smaller quantity just guess the amounts and mix in a small bowl.

Lemon Cream Scones (or Orange Cranberry)

I was going to make one last batch of scones to finish up the "scone binge" but Dave, upon devouring a lemon scone, mentioned that orange would be a great scone flavor too. So at the bottom of this lemon recipe you will find directions for an orange/cranberry variation.
These were so tender, with a light, soft, lemony flavor that I had one right away then nibbled slivers of another one over the next half hour. Yikes, get these things out of here!
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon sea salt
zest of one lemon (about 1 tablespoon)
1 1/4 cups heavy cream
1 cup powdered sugar
juice of 1/2 lemon (1-2 tablespoons)
1/2 teaspoon vanilla
1-2 tablespoons cream
Preheat oven to 400F. Line sheet pan with parchment or grease well.
Mix flour, sugar, baking powder, and salt.
Add lemon zest.
Add cream, 
and mix very gently until just combined.
Sprinkle a couple spoonfuls of flour onto counter then place the dough onto the flour.
Knead a couple times until a smooth ball is formed. 
Pat with fingertips or roll into a 10 inch disc.
Cut into 8 wedges.
Bake 9-11 minutes or until golden on edges.
Perfect. Now mix the glaze ingredients together.
Drizzle the glaze over the whole or individual wedges. 
Now if you want to try the Orange Cranberry version just use this same recipe substituting the orange zest and juice for the lemon and toss a 1/2 cup chopped, dried cranberries into the dry ingredients.
These were tasty but I prefer the lemon. I am considering pfeffernusse flavoring for Thanksgiving, we'll see.

Thursday, April 22, 2010

Snickerdoodle Scones

Scrumptious. Dangerous. And gone! These scones were like the best snickerdoodle cookie ever, tender inside, crisp outside with a sweet cinnamon glaze on top.
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups heavy cream
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1-2 tablespoons milk or cream
Preheat oven to 400F. Line a sheet pan with parchment or grease lightly.
Mix all dry ingredients.
Add the cream gently, mixing or kneading just until combined.
Place on lightly floured surface and knead a couple times just until smooth.
Roll into a disc about 1/2 to 3/4 inches thick. Cut into 8 wedges.
Transfer to baking sheet. Bake 9-11 minutes until it begins to brown around edges.
Mix the glaze ingredients and drizzle across top of scone
 Serve warm or cool. Freezes well if it lasts that long.