Vareniki (Вареники) Le Shana Tova Happy New Year to all my Jewish friends.
May this year bring peace and a world filled with happiness, laughter and love. Leshana tova tekatev v’techatem. Healthier Vareniki Tonight, for Rosh Hashana, I am serving Vareniki (варе́ники.) Vareniki is the ultimate comfort food for me. I definitely know a good Varenik when I see one. Admittedly, Vareniki are not the healthiest of foods. Vareniki (Вареники) This recipe is dedicated to grandmother Eva, one of the best cooks that I know, with my sincere wishes for her fast recovery in this coming year.
Dough Ingredients 2.5 cups whole wheat flour4 tablespoons grape seed oilPinch of salt1 cup potato water (from pot with boiled potatoes)1/2 small potato, cooked and mashed Directions Mix flour with water. Filling 2.5 large potatoes (baking potatoes are a good size)2 tablespoons butter¼-½ lb 75% reduced fat cheddar2 onions, finely choppedSalt and pepper Rolling the dough Cutting the dough Dough circles Dough circle. Rolling Couscous with Friends. Apparently, couscous doesn’t only come in a box…It even has it’s own dedicated pot. Rita's couscoussier A short while ago, after I posted a recipe for Vareniki (a dish I grew up eating), a friend told me a story about a comfort food from her childhood – handmade couscous.
Rita’s Italian family has been making their own handmade couscous together on special occasions for as long as she could remember. I never thought of couscous-making as a “process,” and definitely not a social affair. For me, couscous was always a quick-to-prepare straight-out-of-the-box side dish, pulled together on the days when I was too tired to cook. It turns out that couscous is a Southern Italian diet staple. Rolling couscous was easy, even therapeutic, we got it down. We steamed the couscous in a classic double-boiler pot, called couscoussier, with some chopped onion, bay leaves, chicken stock, and served it with Julia Child’s famous Ratatouille and Union Square’s Braised Lamb Shanks with Herbs. Ingredients Note. How to Make Greek Yogurt. Make your own regular or Greek yogurt at home with this easy method.
Next to salad in a jar, homemade fat-free Greek yogurt is one of my most powerful weapons in the war against extra poundage. How to Make Paneer (Indian Cheese): 7 steps (with pictures) Edited by Shaiaqua, KnowItSome, Flickety, Maluniu and 38 others Paneer is a type of cheese first made in the Indian subcontinent.
It is called for in many Indian recipes and sometimes, may not be available at your supermarket. Fortunately, it is easy to make and since it does not require the use of rennet, it's completely vegetarian. Ad Ingredients 1 L of 3.8% whole cow milk3-4 tbsp of an acid; lemon juice is used in this example but you can substitute with lime juice, vinegar, or leftover whey from a previous batch of paneer. TasteSpotting. Stuffed poblano peppers $6.18 recipe / $1.03 serving. How to: kick the can (of beans) I know many of you Budget Byters already cook your own beans but I wanted to make this post for all of the newbies out there.
Beans are one of the most economical and nutritious foods available so I try to use them in recipes as often as possible. Canned beans are quick and convenient but with a little planning ahead, dry beans can be just as easy and HALF the cost of canned. Many people (including myself) shy away from cooking dry beans because it seems like such a daunting chore with the overnight soaking and hours of cooking. What I’ve discovered is that cooking beans can be as easy as “setting it and forgetting it” and, thanks to Kalyn’s recent post, I now know that presoaking is not even necessary! If you cook a large batch, the beans can be divided up into two cup containers, frozen and then pulled out of the freezer as needed.
Last night, I cooked up a batch of black beans for today’s soup. Here is how it’s done: The hands-on time to make these beans was only about 15 minutes.
Drinks. SMITTENKITCHEN. Smoothies. A community driven visual potluck. Japanese. Vietnamese.