Nutritious and Delicious Kosher Cooking.
Great recipes for a sugar-free (even sugar substitute-free), refined flour-free diet.
I have written this cookbook to provide great recipes for those who keep kosher and are on a sugar-free (even sugar substitute-free), refined flour-free diet. Since most of us are concerned about trans-fat, these recipes use only healthy fats. The recipes are great for children as they have been tested and approved by children. Many of the recipes will be helpful for the kosher diabetic and are ideal for those who suffer from allergies and addictions. All of the recipes are good enough for the whole family to enjoy.
It is not hard to cook up some really delicious and nutritious meals. The trick to getting your family used to the new way of cooking is to make gradual substitutions. And sometimes letting them taste the new item, without telling them what is in it, works wonders.
This is my most requested dessert recipe. The trick for using banana is to either use the baby food or to puree the banana in a food processor or blender until it is completely smooth. This recipe makes two 8" cheesecakes.
1 cup rolled oats
1/2 cup almonds
1/2 cup pecans
2 Tbsp. sugar free grated coconut
2 Tbsp. vanilla
2 Tbsp. cinnamon
6 Tbsp. butter
Toast all ingredients, except butter, at 350 degrees in a pan for about 15-20 minutes until golden. Process the mixture in a blender or food processor until finely chopped. Separate into two 8. pans. Add 3 tablespoons of melted butter to each pan and mix well. Press into pan to form crust.
3 (8oz.) packages of cream cheese (the block type)
1 jar banana baby food (or 1/2 cup of mashed fresh banana)
1 teaspoon vanilla
Soften cream cheese. Whip cream cheese with beaters until smooth. Add eggs and banana and vanilla. Beat well until smooth and creamy. Pour cheese mixture in crust-lined pans, dividing the cheese equally. Bake at 375 degrees for 30 minutes.
1 pint sour cream
2 teaspoons vanilla
4 Tbsp. mashed banana (or 4 Tbsp. from banana baby food)
Stir sour cream, vanilla and banana together. Spread over baked cheese filling, again dividing the sour cream equally between the two pans. Bake at 375 degrees for 20 minutes.
This is a kid friendly recipe. My boys love when I serve all the toppings on the side in small bowls and they can assemble their own tacos. The toppings can include: cheese, salsa, cut up tomatoes and sour cream. For an even more exciting look, you can use blue corn taco shells.
2 (7 oz.) cans tuna
1/2-1 package of taco seasoning, no sugar added, depending on taste
1/3 cup hot water
1/2 cup shredded cheddar cheese
Salsa, no sugar added
Heat nonstick pan over medium heat. When warm, add flaked tuna. Sprinkle the taco seasoning over the tuna and add hot water. Stir well until heated through. Fill each taco shell with 2 Tbsp. tuna mixture, top with cheddar cheese, salsa and sour cream.
LOKSHEN (NOODLE) KUGEL
This is my sons' favorite kugel, Aaron even likes to eat it cold. You can eliminate the strawberry fruit spread if you want the kugel to be less sweet. You can also vary the topping. I have substituted 1/4 cup of coconut or 1/4 cup chopped almonds for the cornflake crumbs.
12 oz. whole spelt medium noodles or brown rice noodles
1/4 cup light tasting olive oil
4 eggs, beaten
1/2 cup applesauce
1/4 cup strawberry fruit spread
1/2 cup chopped walnuts
4 apples, grated
1 Tbsp. cinnamon
1 tsp. alcohol-free vanilla extract
1-1/2 tsp. salt
1 tsp. cinnamon
1/4 cup sugar-free cornflake crumbs
Preheat oven to 350 degrees. Cook noodles until tender. Drain and place in a bowl. Mix noodles with oil and set aside to cool. Meanwhile, beat together eggs, applesauce, walnuts, apples and seasonings. Mix well. Add noodles to egg/apple mixture. This can be baked in a greased 9" x 13" pan, 2 - 1 lb loaf pans or 5 small kugel pans.
Mix cinnamon and cornflake crumbs. Sprinkle on top of kugel(s). Cover and bake for 50 minutes. Uncover and bake for 10 more minutes.
White whole wheat is a whole grain. It is a different type of wheat from regular whole wheat and makes really light whole grain bread. The amount of water used depends upon the moisture content of the flour that you use. Start with 5 cups and add more until the dough is moist and elastic.
5 lbs white whole wheat or whole spelt flour
3 oz. fresh yeast
1-3/4 cups vital wheat gluten
5-6 cups lukewarm water
1/2 cup light tasting olive oil
2 Tbsp. sea salt
1 egg to brush challah with
sesame seeds, optional
Mix flour and vital wheat gluten in a bowl. In a separate bowl dissolve yeast in 12 oz. lukewarm water. Let yeast stand until activated; yeast will start to bubble and foam. Mix eggs, oil and salt. Add half of flour, half of remaining water and activated yeast. Mix on low speed and add remaining ingredients. Knead for 15 minutes until a soft dough is formed. Take challah according to Jewish law. Set dough to rise for 1-1/2 hours or until doubled in size. Cover dough well so it doesn't dry out. I prefer using a kitchen size garbage bag. Put the dough into the garbage bag and then close the end. Divide dough into 5 balls. Form dough into desired shape (braided or unbraided, for example). Place into greased one pound loaf pans and set loaves to rise for 45 minutes. Brush loaves with beaten egg. Sprinkle with sesame seeds. Preheat oven to 375 degrees. Bake for 45 minutes or until golden brown and hollow sounding when gently knocked on bottom. If you make smaller loaves, they require less baking time. If you want to freeze, bake challah about 10 minutes less and put them in a tightly sealed bag (the special challah bags are the best). Take them out Erev Shabbos and bake them for 10 minutes until the crust is brown.
If you are interested in purchasing this book, go to www.nutritiousanddeliciouscookbook.com or check your local bookstores.