Recipe: Israeli Leek Quiche

leek-quiche

I just thought I would share a very quick link to a great recipe for you:

Israel Leek Quiche recipe from the Israel Forever Foundation:
http://israelforever.org/israel/cooking/leek_quiche/

I often make my quiches crust-free, as a couple of us need to eat gluten-free and lower carb, and which of course would work well for Pesach. More Pesach recipes to come soon, hopefully.

Please share what your Pesach recipe plans are!

Recipe: Home-made Muesli

Shalom!
How was your Hanukkah? How was your summer?
I apologise for neglecting ‘The Messianic Housewife’ for so long.
Unfortunately, having been forced from our home by an unscrupulous landlord in the spring, I have been ill ever since with a relapse and am currently housebound/ partially bedbound. Your prayers would be deeply appreciated.

I would love to become more active here, posting more regularly. As a family, since my husband is not a believer, we have become less and less observant since we moved so far away from a Jewish community. I have been thinking of how I might do something about that, but it is really dependent on me getting well.

In the meantime, I thought I would share with you a very simple recipe for healthy breakfast Muesli (and if you prefer granola, it would be easy to convert it – just add a liquid sweetener to make it stick together, and pop it in the oven).

muesli

This couldn’t be easier!

I have been trying to wean my children off sweet sugary breakfast cereals, so occasionally I make my own healthy and naturally sweet muesli:

Ingredients:

3 cups oats, or
1 cup oats,
1 cup barley flakes
1 cup millet flakes (see which you prefer)

2 cups of mixed dried fruits (you can buy a bag of mixed fruits from the health shop, or select your own)

1 cup of desiccated coconut (if you / your children like it)

1 cup of mixed seeds (sunflower, pumpkin, sesame, hemp, linseed etc.)
You can also experiment with quantities of low carb alternatives such as chia seeds)

1 cup of mixed nuts (if you / your children like it)

Something else that is recommended is cinnamon, if you like it, since it works naturally to stabilise blood sugar.

 

If you really need extra sweetness, try Agave*, erithrytol, stevia (wtih caution – it is reported to cause infertility and/ or miscarriages) or demerara (raw cane sugar, containing natural chromium, which also works naturally to stabilise blood sugar) rather than the processed varieties.

(*A note about fruit sugar: fructose is marketed as natural fruit sugar, but in fact it is just about the worst form of sugar available – think high fructose corn syrup – our bodies are just not designed to digest this in its processed form. In fruit, it’s fairly innocuous because the fibre slows it down, but it is still recommended to go easy on the fruit.)

Directions:

Mix together in a big bowl! Easy-peasy! You can store it in a plastic cereal container, or a glass mason jar.

Enjoy!

Recipe: Thrown together bean pie

lentilbeanpie

photo source: the vegetarian society

 

I would have liked to make a special meal for shabbat last night since it was also Rosh Chodesh, but it turned out it was such a busy day and I had forgotten to get the meat out of the freezer, so I treated my family to a vegetarian version of the British staple, Shepherd’s Pie (which is traditionally minced lamb topped with mashed potato, and I usually make it with chopped carrots and peas. Cottage Pie, conversely, is made with minced beef.)

Ingredients:

2 tins of green lentils

1 tin of butter beans

1 tin of spicy mixed beans

1 jar of tomato-based pasta sauce

a few chopped tomatoes

Potatoes for 6 people

optional: butter / milk / cheese

mixed herbs

Method:

1. We like our potatoes unpeeled, so we boil and mash them in their jackets. So peel if you want to, and chop roughly. Boil (approx 15-20 minutes, depending on the size of the pieces)

2. Place the lentils, beans, tomatoes and pasta sauce and mixed herbs in an oven-proof dish, heat in the oven at 180 degrees while you wait for the potatoes. (Alternatively, you can use a saucepan to heat the bean mixture to save using the oven).

3. Drain and mash the potatoes. If you like, you may add a small amount of milk or butter to make the potatoes more creamy. This makes it easier to spread over the base, but it isn’t necessary. (leaving these out makes it a low-fat, vegan recipe)

4. Take the bean dish out of the oven and place the mashed potato over the top of the bean mixture, making sure it is completely covered. If you eat cheese, you may like to top the potato with grated or thinly sliced cheese.

5. Transfer the dish to the grill on a medium heat to crisp up the top of the mashed potato and melt the cheese.

6. Serve with peas or petit pois.

Voila!

It’s one of my most favourite, quick and easy family meals, and even though my family aren’t vegetarian, I didn’t get any complaints and everyone cleaned their plate (which is unusual)!

Variations include a selection of vegetables instead of beans and lentils, vary your types of beans, mix lentils and vegetables. Have fun and experiment and see what you prefer. The lentils give quite a good ‘meaty’ texture for people who aren’t usually vegetarian.

 

Recipe: Chewy Chocolate Coconut Cookies

Shavua tov! How was your shabbat?

The weather here is frightful so, apart from a couple of errands I have to run, I want to stay indoors today, so baking seems like a good idea. I thought I might try this recipe later:

http://gnowfglins.com/2013/07/24/chewy-chocolate-coconut-cookies-allergy-friendly/

What are you baking in your kitchen right now? I’d love to hear from you.

Enjoy!

Recipe: Refrigerator Oatmeal Yogurt Pudding!

Just a quick share – this looks so cool! I’m going to have to get me some mason jars tomorrow! 🙂 have fun experimenting with flavour combinations!

http://www.theyummylife.com/Refrigerator_Oatmeal

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