Leah Koenig
By Leah Koenig
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News Yid.Dish: Sassy Tomato Sauce
Romas (aka plum tomatoes) work best for sauce, but any kind of tomatoes you come across this fall (or high quality canned tomatoes) will work. Use this sauce to make shakshuka for your holiday guests. The sauce keeps well in the fridge thanks to the peppers’ antimicrobial properties, and of course stays fresh even longer…
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News Yid.Dish: Scrambled Tofu with Leeks and Greens
1 lb extra firm tofu 1 Tbs extra-virgin olive oil 2 cloves garlic, chopped 1 onion, chopped 2 tsp curry powder 3 big handfuls spinach leaves, stemmed ½ tsp fine grain sea salt, plus more if needed Drain any water from the tofu and press it between a couple of paper towels to release excess…
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News Yid.Dish: Brown Rice Singapore Noodles
4 oz rice vermicelli noodles or buckwheat noodles 3 tablespoons soy sauce 1 teaspoon brown sugar 1½ teaspoons Madras curry powder ½ teaspoon black pepper ½ teaspoon salt 3 tablespoons peanut or canola oil 1 lb seitan 1 onion—finely chopped 1 teaspoon finely grated ginger 4 mushrooms—thickly sliced 2 cloves garlic—minced (crushed) 2 cups finely…
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News Yid.Dish: Plum and Nectarine Cobbler with Candied Ginger
Filling 3 nectarines 12-15 small plums 4 tablespoons brown sugar and or agave nectar 3 tablespoons flour juice of half a lemon or 2 Tbs water (use water if you want a sweeter cobbler) 4 small pieces of candied ginger, chopped finely (optional) Cobbler dough I used a slightly altered version of the basic recipe…
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News Yid.Dish: Pecan Tassies
Although pecan is the traditional filling for these Southern tartlets, any pie filling can be substituted. For a pareve treat, substitute standard flaky pastry for the cream cheese pastry. Pastry:(About 24 pastries) 1 cup (2 sticks) butter or margarine, softened 8 ounces cream cheese, at room temperature 1/2 teaspoon salt 2 cups all-purpose flour Filling:…
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News Yid.Dish: Nooant Energy Bar
See original post. 1 lb honey 3/4 cup sugar 1 lb chopped walnuts In heavy pan, boil honey and sugar on a low flame until dissolved. Add chopped nuts and simmer over low flame for 20-30 minutes or until a medium-brown color. Stir carefully with a wooden spoon to prevent burning. Wet a board or…
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News Yid.Dish: Lemon Halos
Yields about 48 cookies Dough: 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2/3 cup vegetable shortening 1 cup granulated or brown sugar 1 large egg 1 teaspoon vanilla extract Meringue: 3 large egg whites 3/4 cup sugar 1 teaspoon vanilla extract Filling: 3 large egg yolks 1 cup sugar 1/4 cup…
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News Yid.Dish: Leaf Cookies
Purchase a commercial leaf-mold — most have two 2 1/2-inch long cutouts — in specialty stores or make your own mold by cutting a leaf shape out of a thick piece of plastic or cardboard. (About fifty 2 1/2-inch or thirty 4-inch cookies) 3/4 cup all-purpose flour 1/3 cup finely ground almonds, hazelnuts, pecans, or…
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