Tag Archives: food

A Bissele History

 

A Bissele History (Randyjw; May 15, 2017)

 

Here’s a “bissele” history of the Middle Ages of the Jews in Europe, which is fairly representative of the treatment of Jews in every place, at most times, with the exception of Jewish reign in Israel at all times.

 

This article was researched and written by Dolly, and includes a bonus recipe. Enjoy!

 

(https://koolkosherkitchen.wordpress.com/2017/05/08/preserving-jews-and-all-sorts-of-fish-escabeche/)

 

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Randy’s Recipes: Meals of the Mediterranean: Pasta Sauce and Tabouleh

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Randy’s Recipes: Meals of the Mediterranean: Pasta Sauce and Tabouleh (Randyjw; September 27, 2016)

 

These two recipes share the same ingredients, amplified in the tabouleh, yet taste very different.

 

My cupboards were bare, so I combined running my various errands with a major shopping spree to buy all healthful items. I did rather well, with that mission, although I spent a minor fortune, and I forgot that the market in that area was a small, somewhat-limited one, in scope, so I was not able to purchase everything fresh, so I’ll write the recipes for fully-fresh, as well as including the pre-packaged items I used.

 

For so much effort, one may as well prepare everything with fresh, whole ingredients, but it also shows how we can begin to enhance our heat-and-eat home preparations towards something tastier and, likely, more healthful for us.

 

So, here are two dishes you can prepare, which will stretch far, and which will be ready to eat when your time is more pressing. Both are the fare one thinks of when dining in the Middle East and Mediterranean: Pasta Sauce and Tabouleh. I’ll give the recipe for tabouleh first (which is how my prep went; the pasta sauce was a last-minute quirk I came up with).

 

Randy’s Recipes: Tabouleh (Randyjw; September 27, 2016)

 

This is basically a Greek-influencd tabouleh, jazzing up a simple tabouleh with the addition of Greek-style elements, such as cucumbers and feta cheese. The recipe is basically the same, and not many twists are to be found; but, nevertheless, even exact recipes can taste quite different in the end product, dependent on a chef’s techniques and tools, etc.

 

So, this is my own recipe, at present, possibly to fluctuate, with its adjustments and additions, but it is similar (but, of course different) to that recipe which is found on the box of Near East brand tabouleh, whose company makes many great products, which I use. I didn’t really measure out my ingredients, and so, as usual, I’m recreating, by my guess, an approximately hopeful likeness.

 

This makes approximately 5 quarts (four, when the ingredients have had time to marinate, meld and wilt down, a bit).

 

Ingredients:

2 supermarket bunches of fresh parsley, chopped fine (set aside a small portion, if also making pasta sauce; see below)

Handful fresh basil leaves, chopped fine (set aside a small portion, if also making pasta sauce; see below)

Handful spearmint leaves, chopped fine (set aside a small portion, if also making pasta sauce; see below)

3 or 4 tomatoes, salted and diced fine (cut an additional 4 or 5 tomatoes, or so, if also making pasta sauce; see below)

2 cucumbers, finely diced

Tiny bottle, extra virgin olive oil (minus two or three tablespoonfuls set aside, if also making pasta sauce; see below)

Bulgur wheat (if using boxed brand, like Near East brand, then use two boxes with its included seasoning packets) (here, I used the boxed version)

Onion; Any color; use vertical wedge cut from one large onion, sliced into thin, smallish slivers (set aside an additional small handful, if making pasta sauce; see below)

Dill; fresh, chopped fine; or, dried: about 1/8th teaspoon, or one smallish pinch

Pepper, to taste

Juice from 1/2-to-1 lemon, to taste

8 oz. (set aside 1 or 2 tablespoonfuls, if making pasta sauce; see below) feta cheese, crumbled

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Combine all ingredients, then sort into lidded quart containers. Shake to blend. Keep refrigerated. Enjoy.

6.8 Yums Up

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Randy’s Recipes: Pasta Sauce (Randyjw; September 27, 2016)

 

Ingredients:

Approx. 2 or 3 tablespoonfuls Extra Virgin Olive Oil

Garlic; 1 or 2 cloves, smashed; or about 3/4-teaspoon dried, to taste

4 or 5 large tomatoes; diced fine and salted (adjust quantity to suit your needs); or, 1 large can Hunt’s tomato sauce

Onion; White or Yellow best; wedge cut from large onion, sliced into thin, smallish slivers

Hand-pinch fresh parsley, chopped fine

Hand-pinch fresh basil, chopped fine

A few leaves fresh spearmint, chopped fine

Pasta; approx. 16 oz., your choice (in this serving suggestion, I used bowties)

Pepper, to taste

Parmesan Cheese, Shaved/Sprinkled (serving suggestion, for topping)

Feta Cheese, crumbled (serving suggestion, for topping. This was excellent! I put it on after sprinkling parmesan on top, apres-photo)

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In a large pot, boil water for your pasta. Add a small shake of salt, if desired, to taste. Add your pasta; stir, bringing to slow boil.

Remove leaves from plants, and stems from herbs; wash and set aside.

Pour oil into skillet.

Add garlic, and begin heating, to blend.

On a cutting board, chop your tomatoes, and salt them as you would, if eating plain. Pour off the running tomato juices into the pan, and let blend. Heat for a short bit.

Add your tomatoes, or tomato sauce, and let cook until bubbling for a short bit.

Add your slivered onion.

Sprinkle in herbs and let heat through.

Drain and plate your pasta.

Ladle sauce over top.

If using parmesan, feta, or other cheeses, sprinkle on top.

Enjoy!

7 Yums Up

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Randy’s Recipes (Mom’s): JM Blueberry Muffins

 

Randy’s Recipes (Mom’s): JM Blueberry Muffins (Randyjw; September 17, 2016)

 

1 box/pint fresh blueberries

1/4-lb. margarine (or butter)

1-1/4 cup sugar, plus extra for dusting

2 eggs

1/2-cup milk

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

Cinnamon, for dusting

 

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Preheat oven to 375°F.

Grease a muffin tin, including the top. If using muffin liners, place one or two into each cup.

Wash 1 box/pint fresh blueberries. Pat dry and lightly dust with flour to help suspend the blueberries in the batter.

Measure out 1/2-cup of blueberries and divide among the cups, placing them at the bottom of each cup or liner.

In a large bowl, cream together margarine and sugar.

Add eggs, one at a time.

Add alternately milk, flour, baking powder and salt.

If a more dispersed blueberry batter is desired, mash some of the blueberries and fold it into the batter. Carefully fold-in rest of whole blueberries.

Place batter into each cup or liner, filling each to the top.

Sprinkle each top with cinnamon and sugar.

Bake for 25-30 minutes at 375°F.

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On: Food and Forgiveness

 

On: Food and Forgiveness (Randyjw; September 16, 2016)

 

 

On: Food and Forgiveness

 

Like people, some recipes are forgiving; others are not.

 

 

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All’s Swell

 

Here are a few things in life that I feel provide palpable health benefits (and I tell you this to help you derive the same benefits, as well). Of course, individual circumstances vary, and this is, in no way, meant to be construed as medical advice, nor is it meant to replace the medical care of your own physicians. I do not practice medicine, nor engage in such, so please consult yours before undergoing any new regimens, including changes in diet, exercise, therapies, and the like.

 

Usually, I have found that the products which work best for me generally get removed from the supermarket shelves and are then discontinued. Like…. Lemon-scented Dash. It was a laundry detergent, and it worked superbly. It was given the heave-ho, a long time ago.

 

It’s rumored that manufacturers and drug companies don’t give you the best of, or enough of, whatever product it is that they make, in order to keep the consumer as a continual purchaser of their product.

 

My mother and I have completely different evaluations of products: what works well for me, she doesn’t like; and, what works for her, I don’t like.

 

Nevertheless, since there are a lot of people looking for help, I can only think to help at the moment by providing my own revelations of a few things which I feel really do, and can, help. I know this post is a departure from my normal types of subjects, but in the mode of attempting to assist some of mankind, here I go. Consider it a product review, if you will — even including some foods.

 

Kirkland Signature Daily Multi Vitamins and Minerals. With lycopene and lutein. And calcium… This 500-tablet container, with the blue labeling, costs less than $15.00USD, and it packs a whopping punch. I’ve only once before felt the practically immediate effects of any dietary supplement, and that one was Andersen’s stress tabs, but I haven’t seen them in decades (and I’m not even sure of the correct spelling). I really feel this one working. It is the home-brand of the Costco warehouse-membership bunch, and is available online. Item #416076. July, 2016.

 

Assured (brand) cough drops. These are the Dollar Tree brand of Greenbrier International, and are the mentholated kind, with eucalyptus. These generic items from this dollar store far surpass the name-brand ones. Any time I’m low on supply and I can locate a neaby store, I stock up on the multiple varieties, because they seem to dampen any type of oncoming malaise I might start to feel, whether cold, sorethroat, etc. First of all, they’re the only cough drop I’ve seen which is Kosher. That’s one plus. Frankly, it’s permissible, in many cases if unwell (check with proper authorities), to use medicine that is not Kosher. But, nevertheless, the fact that they do so is awesome. Secondly, they are the only cough drops I’ve seen which also offer sugar-free versions. Thirdly, they have a few flavors: cherry, honey-lemon, and menthol. They all taste very good, and they’re cheap, and work great, in my opinion.

 

Theraflu. This is my favorite cold-fighter. It’s been pulled on and off the shelves, due to health concerns. It disappeared for a long time. It’s now back in many versions. Even if any of the formulas have changed, I still think it works well for me.

 

Contac Cold. This was my long-ago favorite cold “remedy”. I think it has come and gone from the market, and I don’t think it’s newest formulation, if it differs in any respects from its first, is as good as it used to be. Or, maybe it’s that I found other products to replace it, when this product, itself, was lacking. In any case, it’s now back.

 

Alka-Seltzer Plus. This is my next go-to cold-fighter, if I can’t get to Theraflu, and sometimes by choice. Plop two fizzy tablets, orange-flavored, please, into some warm water, and drink it up! Or down! This works pretty well, too.

 

Mackerel. Seriously. It’s a bit rad for a squeemish person, such as myself, to deal with these things, which are fish, minus the heads and tails, but still with the bones, and stuck into cans and brined. If you think about it, that’s really not appetizing at all. Anyways, I suffer a bit through the episode of deboning, and even eating it, but I find the health benefits incredulous. No kidding. It was an immediate mood-lifter and made me feel super-happy. It also made me feel less achy and more flexible in my joints. All because mackerel are fatty fish which contain Omega 3’s and a little bit of Omega 6’s (acids) which really do hold up the hoopla that’s said about it, as far as what this fish does for me (slip of the finger, I typed “dies” for me… Ughh… Oyyyy…..).

 

Borscht. I feel this just pouring into my cells and somehow making things much better. Buy large fresh beets. Scrub clean and place into pot with water. Cook until soft. Peel skins and discard/compost. Dice beets back into purple water/soup. Let cool. Stir in a large dollop or so of sour cream. It’s probably not the greatest-tasting soup in the world, but it sure helps make you feel healthier.

 

Thanks for reading. Hope this helps.

 

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Randy’s Recipes: Lychee Iced Tea: Easy And Fresh Versions

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Randy’s Recipes: Lychee Iced Tea: Easy and Fresh Versions (Randyjw; June 25, 2016)

 

Easy: Approx. 12 oz. (approx. one-half of 23 oz., tall, $0.99¢ can) AriZona Green Tea with Ginseng and Honey (adjust to taste)

Pour approximately one-half of liquid from tall can into a large container or pitcher.

Fresh: Fresh green tea leaves, packed into tea steeper, or placed into container (powdered green tea may be substituted); Approx. 2 small slices ginseng, thinly sliced; Approx. 1 or 2 tablespoons honey (fragrant kind, such as orange clover, etc., best) (All amounts adjusted to taste)

Heat water to before boiling, cool slightly, and pour over green tea leaves to steep (or, if using steeper, place tea leaves into steeper and place steeper into heated water and steep; green tea powder, adjusted to taste, may be substituted). Add two small, thin slices ginseng; Once steeped, add approx. 1 or 2 tablespoons honey, adjusting all amounts to taste.

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Easy: Approx. 1/4 – to – 1/2 teaspoon ground cardamom (or to taste)

Stir in cardamom to cold AriZona Green Tea with Ginseng and Honey, and whisk well to distribute.

Fresh: Approx. 3/4 tablespoon fresh cardamom (or to taste)

Rub cardamom slightly between hands and drop into tea mixture. Stir well.

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Easy: Approx. 2 dashes cinammon (to taste)

Sprinkle a bit of cinammon into mixture and whisk well to dissolve.

Fresh: 1 cinammon stick

Put cinammon stick into mixture and allow to steep well.

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Easy: Approx. 1/2 teaspoon dried chamomile (to taste)

Rub slightly between hands the dried chamomile and sprinkle onto tea mixture, allowing to infuse for several minutes.

Fresh: Approx. 1 teaspoon chamomile (to taste)

Rub slighly between hands the chamomile and sprinkle onto tea mixture, allowing to infuse for several minutes.

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Easy: Pour into separate container, straining separated spices and removing large pieces.

Fresh: Pour into separate container, straining separated spices and removing large pieces.

 

Easy: Reserved liquid from 1 can lychees in syrup

Stir lychee syrup into tea mixture. Chill and serve (it’s nice over ice).

Fresh: Reserved liquid from 1 can lychees in syrup

Stir lychee syrup into tea mixture. Chill and serve (it’s nice over ice).

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8.9 Yums Up

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Randy’s Recipes: Lemon-Guava Creamery Treat

Randy's Recipes: Creamery Treat (clockwise from left): Coconut-Lime, Lemon-Chamomile, Lemon-Guava

Randy’s Recipes: Creamery Treat
(clockwise from left): Coconut-Lime, Lemon-Chamomile, Lemon-Guava

 

Randy’s Recipes: Lemon-Guava Creamery Treat (Randyjw; June 11, 2016)

 

Ingredients (Makes three 16 oz. containers):

 

2 tablespoons lemon-sugar slurry (cold lemon-peel sugar infusion)

2 or 3 overflowing REAL tablespoons cream cheese

1 – to 2 – cups whole milk

14 oz. can sweetened, condensed milk

1/4 – to 1/2 – cup sugar

2 tablespoons flour

Pinch baking powder or baking soda

1-1/2″ – to 2″ – wide strip cut width-wise from 14 oz. block of guava paste, melted on low heat and thinned with water and milk

3 oz. – to 6 oz. lemon yogurt

Water, to thin, if needed

Optional add-ins: mashed banana, coconut flakes, other spices, other fruits, other yogurts, etc.


1/2 – to 1 – day prior, prepare a cold lemon-sugar infusion. Cut the peel from a soft, ripe, lemon with edible peel (a Meyer is good, but use your preference) into small pieces, and stir with copious amounts of sugar, several times, into a jar or container. Cover and refrigerate, preferably overnight.

Over medium-low heat on the stovetop, blend together the cream cheese, milk, condensed milk, sugar, flour and baking powder/soda until smoothed and heated through. In a separate saucepot, melt the guava strip with a little water, and then with some milk.

Into a 16 oz. container, place between 3 oz. – to 6 oz. lemon yogurt, lemon-sugar slurry, melted guava and any add-ins. Stir through. In small batches, add about 1/3 of the stovetop mixture to the yogurt mixture, reserving the remainder for two more batches of flavors of your choice. Cool!

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In this expanded batch, I added extra pieces throughout, keeping larger pieces of guava paste intact, and sprinkling two tablespoons of lemon-sugar slurry into the middle top of this cool “confection”, for added flavor bursts, throughout.

7.5 Yums Up

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