Avi and I both grew up eating Pierogies and his mom made the best ever. Traditionally they are made as below with potato-cheese filling but we have had them with sauerkraut filling and a dessert variety with prune filling. We enjoy eating them with many foods but especially like to eat them with sauerkraut and [Read On]
Welcome to my kitchen. I love to cook and entertain so there are lots of articles about Cooking, Baking, Food and Nutrition, Equipment and Things in the Kitchen and of course we have Recipes!
This is similar in flavor and texture to the condensed yogurt-type curd Lebneh of the Middle East. It can be used in recipes that call for ricotta, cottage cheese and cream cheese (including Philadelphia brand cream cheese.) It is delicious as a spread on bagels, crackers and crusty bread. Use as one of the ingredients [Read On]
It is very easy to make a sour cream replacement from kefir. You just need to plan ahead and allow gravity to help you do the work! It tastes just like sour cream and can be used in recipes and as toppings for potatoes, Mexican foods, Black Bean Soup, just use your imagination.
This smoothie is cool and delicious and makes a wonderful and healthy Breakfast in a glass. You can use fresh fruit but the frozen fruit is available all year long and makes this smoothie like a milkshake. Try it as a Bedtime snack – the Tryptophan in the kefir will help you to relax and fall [Read On]
This salad dressing uses Kefir instead of yogurt and it is a delicious way to boost the nutrition of a fresh garden salad with all of its raw enzyme goodness.
In other words, why we eat the way we do ~ Let’s face it… we’re not all the same, are we? Your family may not have the same food or health beliefs as mine but you’re probably willing to grow and learn new things, right? So am I and I’m learning new things all the [Read On]
by Posey Salem This is a delicious dish familiar to many eastern European countries. Many Jewish families adopted this dish because it is easy to make, inexpensive, can be easily doubled and is very nutritious. It can be served as a main vegetarian entrée or as a side dish to accompany roast chicken or beef [Read On]
By Posey Salem Thiry years ago a lady that I worked with made these cookies and brought them to work. At first I thought the combination of chocolate and pumpkin was a terrible idea – until I tasted them. Oh they are so good, soft, moist and delicious – now they are my favorite homemade [Read On]
Over the last couple weeks, I decided to clean off all the bits and scraps stuck with magnets to the side of my fridge. I found a multitude of recipes that I constantly use, and I decided to type them all onto one sheet of paper, so my fridge would look better. >> You can [Read On]
Barley is one of the cereal grains and is similar to wheat and oats. In the Southeastern part of the US, farmers grow Winter Barley during the Fall growing season and the Spring Barley is mainly grown in the Western part of the United States. Throughout the Middle East barley is eaten in similar ways that [Read On]
This delightful bread is well known throughout the Middle East. It goes well with soups and salads and saucy meat dishes. We cut it into wedges or just rip off pieces and use them to scoop up the food to eat it. Avi loves to eat this traditional Middle Eastern way ~ no flatware. Taloma [Read On]
For me it was difficult to make the switch from using white flour to whole wheat flour when baking. It is a known fact that refined and bleached white flour bakes up lighter and fluffier, the texture is softer and the taste milder. Unfortunately there are NO nutritional or health benefits from using bagged white [Read On]
This is part three in the Land Flowing with Milk and Honey series. This series takes an inspirational and culinary look at the phrase, flowing with milk and honey. The phrase “milk & honey” in Hebrew is: zavat halav u’dvash and is mentioned 22 times in Scripture. The first place in Scripture that we find this [Read On]
Milk Milk is an important part of the Middle Eastern diet as a beverage, as cheese, butter and cultured as in yogurt and kefir (pronounced as keh-FEAR). The ancient Hebrews were herdsmen and they raise cows, sheep, camels and goats. Goats are prized for their milk because it is very rich and to the ancient [Read On]
By Posey Salem This teaching takes an inspirational and culinary look at the phrase, flowing with milk and honey. The phrase “milk & honey” in Hebrew is: zavat halav u’dvash and is mentioned 22 times in Scripture. Ex. 3:8; Ex. 3:17; Ex. 13:5; Ex. 33:3; Lev. 20:24; Num. 13:27; Num. 14:8; Num. 16:13; Num. 16:14; Deu. 6:3; [Read On]