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Bamia- Sephardic Okra

July 26, 2011 by newkosher

Bamia is okra and is a staple throughout the Mediterranean the and in the southern US. This is a nutritious and delicious appetizer or side dish for any occasion.

thumb_305px_bamia

1 pound/s Okra Fresh Or Frozen

14 1/2 ounce/s Can Crushed Tomatoes

3 tablespoon/s Olive Oil

4 Cloves Garlic Chopped Finely

1 tablespoon/s Sugar

1 Lemon Juiced

1/4 cup/s Water Plus More

 

1. In a large heavy skillet with a tight fitting lid, combine all ingredients.

2.Bring to a boil, lower heat, cover and simmer 20 minutes.

3. Uncover, add more water, ¼ cup at a time, as needed to prevent sticking and maintain a stew-like consistency.

4. Do not stir. Continue to cook, uncovered, adding water as needed, 30-40 minutes until okra starts to fall apart and the sauce is slightly thickened. Remove from heat and cool slightly.

 

Recipe and photo originally from culinarykosher.com

 

 

Filed Under: NewKosher (Recipes) Tagged With: convert to judaism, convert to judaism online, darshan yeshiva, Israel, middle eastern, online conversion, parve, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, vegan

Red Bean and Barley Soup

July 5, 2011 by newkosher

This delicious soup is sure to please everyone at the dinner table. This makes 10-12 servings, enough for everyone to go back for seconds!

1 cup dried red kidney beans, soaked overnight (see        note*)  or 4 (15 ounce) cans

2 tablespoons olive oil

2 stalks celery, chopped

2 carrots, peeled and chopped

1 onion, peeled and chopped

1 garlic clove, minced

5 cups water

1 bay leaf

1 cup barley

1/2 cup dry red wine for optional finish, see note below**

3/4 cup (pareve) sour cream for optional finish, see note below**

 

1. Heat oil in a medium soup pot over medium heat. Add celery, carrots and onion. Cook, stirring occasionally, 8-10 minutes or until vegetables are wilted and tender. Lower heat to medium low and add garlic. Cook, stirring, for about 2 minutes until garlic is fragrant. Do not allow garlic to brown.

2. Rinse and drain beans. Add beans, water and bay leaf to vegetables in soup pot. Bring to a boil, stir and lower heat. Simmer soup, uncovered, for one hour. If using canned beans, simmer 20 minutes.

3. Remove bay leaf. Using an immersion blender, puree the soup. Alternatively, puree soup in batches in the work bowl of a food processor. (Use caution when processing hot liquids, it is best to wait until the soup cools for this variation of step 3.)

4. Add barley and simmer, uncovered for 30 minutes.

 

*To soak beans, rinse well, then place in a bowl with water to cover by about 2”. Cover and let stand at room temperature at least four hours, preferably overnight. (you may need to add water before serving, as the barley will continue to absorb and thicken soup)

**Wine adds depth and character to plain fare and elevates these humble bean and barley soup ingredients to a refined place on the Shabbos Table. To serve, ladle Red Bean and Barley into soup bowls. Top with a dollop of (pareve) sour cream and/or dtizzle with 1-2 teaspoons dry red wine.

Recipe and photo originally from thekosherchannel.com

Filed Under: NewKosher (Recipes) Tagged With: convert to judaism, convert to judaism online, darshan yeshiva, online conversion, parve, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, vegan

Vegan Mac and Cheese (Parve)

February 9, 2011 by Patrick Beaulier

This recipe for vegan mac and cheese is from Soul Vegetarian, a restaurant run by a group of Black Hebrew Israelites who fuse Jewish ideas with African American culture and history.

One suggestion when making this recipe is to use plain flour macaroni instead of whole wheat, if you want that homestyle taste you had as a child. Also, bake the mac and cheese in a baking dish covered with aluminum foil, otherwise it will dry out. You may think the parsley is “just” garnish, but we found it to be crucial!

httpv://www.youtube.com/watch?v=yhulOmHr3Kc

Filed Under: Rants Tagged With: cheese, convert to judaism, convert to judaism online, darshan yeshiva, mac and cheese, online conversion, parve, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, vegan

How To Keep Kosher

October 30, 2010 by Patrick Beaulier

Adopting a kosher lifestyle is easy with the three basic principals of kosher: Thoughtfulness, Limitation and Community

Thoughtfulness

Rule #1: Make sure all processed foods (meat, cheese, cereal, etc) have a kosher label

Food companies will sometimes hire kosher professionals to inspect their processing plants and products to make sure they comply with kosher rules. In return, these companies will have special symbols on their packaging called “hekshers”. Below are a few examples:

To know that you are buying kosher food, it’s important to look for these symbols. Not sure if an item is kosher? Just ask the manager of the grocery store!

Rule #2: Create a kosher kitchen

Kosher is not just about what we eat, but the environment we prepare our food in. This means that you have to properly “kosherize” your kitchen. Click here for easy instructions.

Rule #3: Make meat eating a special occasion

Meat is only to be eaten when we are craving it. This allows us to recognize that we are taking part in the death of a living creature.

Rule #4: Take time before and after you eat to be thoughtful about your food

The wisdom of kosher teaches that we must “bless” our food before we eat and be mindful of our food afterwards. Whether you take a moment for quiet reflection or say a prayer or meditation, taking time before and after meals turns eating into a bigger experience.

Limitation

Rule #5: Only eat kosher meat

This includes:

  • Mammals that chew their cud (ruminate) and have split hooves, such as beef and lamb (Leviticus 11:3-8)
  • Birds that do not other animals or are scavengers, including chicken and turkey (Deuteronomy 14:12-18)
  • Fish that has scales and fins such as tilapia and salmon (Leviticus 11:9-12)

If the animal does not fit into one of these categories, then it should not be eaten. For a full list of kosher meats, click here.

Rule #6: Do not mix meat and milk

In kosher, meals are either “meat” (the flesh of mammals and bird), “dairy” or neither (also called parve). Part of kosher is not mixing meat and milk together. (Exodus 23:19, Exodus 34:26, Deuteronomy 14:21). There are two exceptions to this rule:

  • You can mix kosher fish with dairy (such as salmon in butter sauce)
  • You can eat cheese that comes from animal rennet

By limiting our meals to either being “meat” meals, “milk” meals or meals that have neither meat or milk (called parve), we are limiting our impact on the environment. Kosher is about understanding that when you eat, you are taking away resources for our consumption. By limiting what we take in, we are effecting not just our meals but the world around us.

Community

Rule #7: Visit kosher restaurants, grocery stores, hotels, etc.

The only way that kosher will stay a viable option for consumers is if we “vote with our dollars”. Click here for a list of our favorite kosher places including restaurants, grocery stores and attractions.

Rule #8: Share kosher food with others

Taking on any kind of special diet can be isolating. When we separate ourselves from the “normal” eating habits of the people around us, it can feel a little lonely.

That’s why it’s important to share kosher food with others. Have a kosher food party! Meet others in your community who keep kosher and invite them to your home, or gather a group to visit a kosher restaurant. This community building will open new social connections for you and those who choose this great lifestyle.

Filed Under: Random (Feelin' Lucky?) Tagged With: convert to judaism, convert to judaism online, darshan yeshiva, how to, How To Keep Kosher, meat, milk, online conversion, parve, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, vegetables

Chana Masala by Jenna Belle Koff (Parve)

July 27, 2010 by newkosher

2 Tbsp Coconut Oil
1 Large Onion, chopped
1 Large Clove Garlic, minced
1 Tbsp Curry Powder
1 Tbsp Tomato Paste
1 Can Chick Peas, drained and rinsed with 3 Tbsp liquid reserved
Lemon Juice
Salt, Black Pepper & Red Pepper Flakes to taste

Heat oil in pan, add onion, cook until lightly browned. Turn down the heat some and add garlic, tomato paste, and curry powder. Cook for about 2 minutes or so. Add chick peas, reserved liquid, lemon, salt, pepper, and red pepper to taste. Simmer until heated through. Enjoy!

Filed Under: NewKosher (Recipes) Tagged With: chana masala, Chana Masala by Jenna Belle Koff, jenna belle koff, jewish indian food, jewish indian recipe, parve

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