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 Filling Vareniki Vareniki. 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. So, when Rita invited me to a couscous-making dinner get-together at her house, I was both excited and intrigued. It turns out that couscous is a Southern Italian diet staple. Rolling couscous was easy, even therapeutic, once we got it down. Homemade Couscous with Braised Lamb Shanks with Herbs and Ratatouille Ingredients Directions Mix warm water and salt to combine.
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. I eat it a minimum of twice a day–with my breakfast cereal and as an afternoon snack. It’s satisfying. (Similar to milk–see Got Milk?) I honestly can’t think of a better snack. But it can be expensive to buy. Keep reading for all the details or go straight to the recipe below. These directions are perfect for making large batches as opposed to the individual servings produced by an electric yogurt maker.
Directions: First: Fill Pyrex batter bowl (my preference) or 2-quart glass container with 2 quarts of fat-free milk. Heat 2 quarts of non-fat milk to 175 degrees F. If a skin forms, remove it, Second: Allow milk to cool down to somewhere between 100 and 115 degrees. Allow to cool down to 100-115 degrees F. Third: Whisk 2-3 teaspoons of commercial or homemade yogurt into cooled milk. How to Make Paneer (Indian Cheese): 7 steps (with pictures) TasteSpotting. Stuffed poblano peppers $6.18 recipe / $1.03 serving.
Drinks. SMITTENKITCHEN. Smoothies. TasteSpotting | a community driven visual potluck. Japanese. Vietnamese.