SHARING  RECIPES  IS  LIKE  SHARING  MEALS! 



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 Please send me your yummy delicious recipes.
e-mail me >: Shai'Yah  Rose : ) < e-mail me
I shall post many of mine, soon.
Let me post yours, too, please!

CATEGORIES 

  * * * HOLY DAY FEAST FOODS  * * * 


 * * * CHALLAH, MATZAH & BREADS * * *


Challah Bread


Here's my recipe.   It comes out light and fluffy and delicious!
 
Ingredients
8 teaspoons dry yeast
5 1/2 cups of warm water
2 teaspoons sugar

Mix and let stand until foamy (about 10 min)
Add 4 eggs
2/3 cup oil
Note about sugar:  you can add some more if you like it sweeter
1 tablespoon salt
Approximately 5.5 lbs whole wheat flour


Directions
Mix. 
Let it rise until doubled in size.  Shape. 
Let rise again.  
Bake at 350 until ready.

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Low Carb Flat Bread


Easy To Make!

   Ingredients

  • 3 ¼ cups almond flour
  • 6 tbsp coconut flour
  • 1/3 cup unflavored whey protein powder
  • 2 tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 4 large eggs
  • ¼ cup olive oil 
  • ¼ cup water

Directions

Preheat oven to 325F.

In a large bowl, whisk together almond flour, coconut flour, whey protein, baking powder powder, garlic and salt.

Whisk in eggs, oil and water until well combined.   Dough should be quite sticky.


Turn out onto a large piece of parchment paper and pat into a rough triangle.  Top with another piece of parchment.


Roll into a large, rough triangle about ½ inch to ¾ inch thick.   Place on a large baking sheet and remove top layer of
parchment.

Bake 20 minutes or until firm to the touch.   Remove from oven and let cool completely before cutting.

Using a bread knife, cut into 12 sections.   Cut each section carefully through the bready center into two
halves.   Fill with your favorite sandwich fillings!
Serves 10. 

Each serving has 13 grams of carbs and 6.9 grams of fiber

Total net carbs:  6.1 grams

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High Protein Flax Bread


 

INGREDIENTS  (DRY)

2 cups organic Golden Flax Meal
1/4 cup natural flavored (unsweetened) whey protein powder  (cold processed, grass finished is best)
1 teaspoon sea salt
1 tablespoon organic baking powder
Optional:   2 tsp of Sweet Tree Coconut Palm Sugar for a sweeter taste.
Optional:   garlic powder, thyme, rosemary for a savory taste. 

INGREDIENTS  (WET)

1/4 cup melted extra virgin, cold pressed coconut oil
1/4 cups water
4 beaten eggs

Preheat over to 350.

Put parchment on a baking sheet.

Mix dry ingredients thoroughly.

Add wet ingredients to dry,  combine well.

Let mixture rest for a few minutes to thicken (as the flax meal absorbs wet ingredients).


Pour batter onto pan,  spread out and evenly away from the center of pan.

Bake for 20 minutes,  until bread springs back when you touch the top or when edges are brown. 

Cool and cut into slices. 

189 calories per serving; 7 gram carbs, 10 grams protein.

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Herbal  Flat  Bread


   Easy to make!

Ingredients
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1-1/2 teaspoons minced fresh rosemary
  • 1 egg, lightly beaten
  • 1 tablespoon grated Parmesan cheese

Directions

  • Unroll crescent dough and separate into two rectangles.  On a lightly floured surface, roll each into a 10" by 7" rectangle, sealing seams and perforations.
  • Place one rectangle on an ungreased baking sheet.  Sprinkle basil and rosemary to within 1/2" of edges.  Top with remaining dough, pinch edges to seal.   Brush with egg, sprinkle with cheese.
  • Bake at 375° 10-12 minutes or until golden brown.  Cut into slices.  Serve warm.  
  • Garnish with any desired toppings you wish, this is the beauty about making flat breads. I like to add olives with a very light sprinkling of cheese.

Prep/Total Time:  25 minutes

Yield: 10 servings

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 * * * RED MEATS & BBQ  * * * 


  * * * WHITE MEATS & BBQ  * * * 


   * * * SOUP, STEW & CHILI  * * * 


 * * * CROCK POT COOKING * * * 


Stuffed Bell Peppers



Ingredients
  • 3 - 5 bell peppers-  your choice of colors!
  •  1 1/4 cup cooked brown rice or quinoa
  • 3/4 cup black beans  
  • 3/4 cup of tomato sauce
  • 1/4 cup corn
  • 1/4 cup parmesan cheese
  • Seasonings:  salt to taste, dash of pepper, paprika, garlic powder and oregano 
  • cheddar cheese

Directions

Wash bell peppers, cut the tops off,  take seeds out.

(You may want to cook the tops along with stuffed bell peppers to cover the peppers with when served)

Mix the ingredients, except cheddar cheese.

Place stuffed bell peppers inside crock pot, filled with a little water at the bottom.

When done (cooked on low for 6 hours) sprinkle cheddar cheese on top.

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 * * * VEGETABLE WRAPPED MEATS * * * 


 * * * SALADS, VEGETABLE AND FRUIT DISHES & DESSERTS * * *


Jello  Rainbow  Delights!

Directions:

Prepare jello as directed.

Pour into orange peels, cut in half,

that are preplaced inside a cup cake cooking pan.

Place in refrigerator for 4 hours.

Remove.

Slice the orange half peels, into 3 slices.

Place back in refrigerator until ready to serve!

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Lavender Ice Cream




Ingredients
  • 4 cups lite half and half milk
  • 1 vanilla bean, split
  • 6 egg yolks
  • 1 cup packed brown sugar
  • 3 tablespoons lavender honey
  • 1/4 teaspoon salt

Directions

In a medium pan, heat half & half milk and vanilla bean to simmer (do not boil).

In a mixing bowl, whisk together egg yolks, brown sugar, lavender honey and salt until light colored and frothy.

While whisking constantly, slowly combine the hot milk with the egg mixture.

Transfer mixture back to the sauce pan.  Cook over medium heat until mixture becomes thick enough to coat the back of a metal spoon.  Remove from heat.

(Remove the vanilla bean from the mixture and reserve). 

Serve in a bowl or dish, covering it with plastic wrap and refrigerate for at least 4 hours.

Hint:  garnish with blueberries!

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     Apple Tossed Salad


 

Ingredients

  • 8 ounces mixed salad greens
  • 3/4 cup chopped walnuts
  • 8 ounces Gorgonzola cheese, crumbled
  • 2 tart green apples, cored and diced
  • 1/2 (8 ounce) bottle raspberry vinaigrette salad dressing

Directions

  1. In a large bowl, combine salad greens, walnuts, cheese, and apples.
  2. Toss with raspberry vinaigrette, and serve.

It's that easy!  

Enjoy!

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Stuffed Cream Cheese Strawberries


                      I can assure you that preparing this lovely treat is ultra-simple!

Ingredients

2 pounds large fresh strawberries

8 ounce package softened cream cheese

4 tablespoons powdered sugar

1 teaspoon vanilla extract

1 ounce crumbed graham crackers


Directions

Rinse strawberries.  Remove tops.   Scoop out inside of strawberries.

(If you want your strawberries upright, slice a bit off the bottoms)

Combine softened cream cheese, powdered sugar and the vanilla. 

Add the mixture into a pipping bag.

(You may also use a baggie, securing open with either your hands or a twist-tie, cutting a small hole in the corner)

Just before serving,  sprinkle on the graham crackers.

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CHEESECAKE