Sruli's blog

 This recipe requires a food processor or blender.  You need to start with cooked chuumus. This recipe assumes you already have that, but if you don't, there are many ways to cook chuumus. If you don't want to fuss, start with a can from the supermarket. Last time I did this, I started with frozen chuumus in a package, and cooked it for a while. It took a long time to soften, and I ended up adding a little baking soda, which sped up the process.  If you're picky like me and want the chuumus to be extra smooth, you will want to remove the outer shells. The easiest way I know of to do this is to drop the chuumus into a pot of water, reach in with your hands, rub the beans between your hands and drop them. Get another handful, keep doing it. The shells float to the top, they're easy to get rid of. This can be time consuming, and isn't critical, but the more shells you remove, the smoother it will be. Ingredients: about 250 grams of chuumus beans (chick peas, garbanzos)...

  Ingredients: 1 cup sesame seeds (140 grams), use the white ones, not with the shell 2 - 4 tablespoons canola or other light oil salt to taste, see below Step 1 : Toast the sesame seeds lightly. a) Pour into dry pan on medium / low heat b) Stir constantly until there is a nice fragrance, and the seeds are very lightly colored (not brown). It's easy to burn, don't overdo it. c) Transfer the seeds to a large plate and wait for it to completely cool off Step 2 : Put the seeds into a food processor or blender and process until it's a crumbly paste (it's about 1 minute). Step 3 : Add the oil and keep blending for a few minutes. You might have to scrape the sides.  Keep checking the consistency. It needs to be smooth, not gritty. You should be able to pour it.      Step 4 : Taste it, add a little salt, process some more, taste again, and keep doing this until it seems right. Done!   It stores well in the refrigerator.

 Hat tip to my sister-in-law Ellen, who found Mom's hand written notes. I guarantee that any errors here are mine, not Mom's. Mom's shlishkes were amazing. Yes, the measurements are vague-to-missing. I doubt Mom knew them. Disclaimer: I may have made some minor edits. It's probably better in the hand-written original, shown below. Shlishkes Make mashed potatoes, season to taste Throw an egg in and onion flakes Add enough flour with baking soda to make a firm dough. Divide down into fist size pieces. Flour (your table). Roll by hand rope like, a bit thicker than a pencil, cut pieces into 1 1/2 inch long. Place in boiling salt water (don't crowd them), cook about 10 minutes (take one out to taste). Have a bowl of cold water ready. With slotted spoon remove from pot, place in cold water (continue with rest) strain and rinse. Saute onions (golden) add some corn flake crumbs and mix with onion until you get the aroma. Prepare a baking pan with some olive oil, just enough...

 I started with a boneless neck roast (see https://cooking.marcgottlieb.com/charts/meat/, this was a #10). It was not frozen, and about 1.5 kilograms. Ingredients olive oil a big onion or some small ones three or four carrots some celery stalks some potatoes, cut into quarters. one or more garlic cloves sweet paprika (1 tsp should be enough)  1 bay leaf 1 tsp basil or thyme a glop of tomato paste 1 cup of soup stock (or water with onion soup mix or whatever) 1 cup of dry red wine, white in a pinch salt pepper Prepare the meat It needs to be at room temperature. Also, pat it dry with paper towels. Sprinkle kosher salt and pepper to taste. Sear the meat Tongs are more useful than spatulas here. This is true later too, when you're turning the meat.   Get a roasting pan with a lid. Put in some olive oil. Get it up to medium high. Sizzle test (a drop of water should be exciting). Sear for 20 minutes (10 per side). Longer if there's more than two sides, because you want it sear...

This is very easy because I'm using a great blender, the Nutri Ninja Auto IQ. Not using fancy features, but boy, does this blend. Keep in mind that you can easily halve this recipe, and recently I've only been using the "half" version of the recipe, to good effect. Everything is adjustable. The biggest mistake I've made is to over salt the pesto. The second biggest mistake was to add too much garlic. Ingredients: 4 boxes of the bodek style basil leaves (easier to clean, debug, etc.) 4 cloves of garlic (you can also use the crushed garlic available in supermarkets) 1 cup of crushed nuts (see comment below) 1 cup of olive oil 1 tsp salt (to taste) 1/2 tsp pepper (to taste)  1 capful lemon juice (to taste) 6 tbs nutritional yeast Pour the olive oil into the blender. Peel the garlic, take off ugly bits, rough chop if you want, toss into the blender. Put in the salt and pepper. I've never tried it, but I understand that you can also substitute half of the basil wit...

This is a fleishig recipe based on ground beef and tomato sauce. I made this last night, and it came out good, so I am saving it here. It's a variation of something I found online, but I had to make several changes for it to work to our taste and in our kitchen. This recipe serves 3 or four people, depending on how hungry they are and whatever else is being served. With nothing else, two reasonably hungry people could eat this. We're making the sauce separately from the eggplants, so here are the two ingredient lists: Eggplant: 2 small or one large eggplants 250 grams of ground beef, more or less..the picture is misleading, because I actually used 500 grams of ground meat. 1 chili pepper, diced. Green for aesthetics. I left this out because not everyone likes it spicy and also I didn't have any. 1 red pepper, chopped up small, see picture some crushed garlic or a minced garlic clove 1 tbsp olive oil (more or less, I didn't measure) 1 tsp coarse salt ...