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Thursday, September 15, 2011

Rosh Hashanah Recipe and More

Wow!  Two fantastic demos with great turnouts.  It's always fun for me to do them for all those who have become my friends and new friends to meet at the demos.  Thank you all for coming! I hope you had as much fun as I did.

This is a recipe I did at a demo in 2008.  It is also in my cookbook, KOSHER SALT AND EXOTIC SPICES.  Enjoy!!

Shana Tova to all!!!  A happy and healthy New Year!

Serves 8
2 – 15 oz. cans chick peas, drained and rinsed
1 teaspoon salt
3 cups cooked brown rice
½ cup melted margarine or schmaltz
½ cup honey
½ cup water
½ teaspoon grated nutmeg
1 teaspoon ground ginger
1 tablespoon chopped fresh thyme leaves

Preheat the oven to 350 degrees.
Lightly oil a 9” x 13” baking pan
Combine the chick peas, rice and salt.  Pour into the prepared pan.
Combine remaining ingredients and pour evenly over the chick pea/rice mixture.
Place in the oven and bake for 30 to 40 minutes or until the top is a light golden brown.  Serve hot. 

 I also wanted to share a wonderful, low fat banana bread for a Yom Kippur Break fast dessert.  If you have a problem with nut allergies, just omit the nuts and add more chocolate chips.

Low Fat Banana Nut and Chocolate Bread
Makes 12 to 24 servings
1 3/4 cups white whole wheat flour
2/3 cups sugar or agave syrup
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2/3 cup nonfat, plain yogurt
1 teaspoon vanilla extract
1 cup mashed bananas
3 egg whites
1 cup chopped walnuts
2/3 cup chocolate chips
Preheat the oven to 350 degrees.
Lightly oil a 9 X 5 loaf pan.
In a large bowl, whisk the dry ingredients together until well mixed.  Add the yogurt and then, using a spoon, mix in the bananas and egg whites until just combined.  Fold in the walnuts and chocolate chips.
Pour the batter into the prepared loaf pan and spread until evenly distributed.
Place into the oven and  bake for 50 to 60 minutes, until a cake tester or toothpick inserted into the center comes out clean.  Cool in the pan on a rack for 10 minutes.  Remove from pan and place on rack to cool completely.
Slice and eat.


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