1 tablespoon unsalted butter 3/4 cup fresh bread crumbs 2 tablespoons all-purpose flour 1 1/2 teaspoons dried thyme 1 1/2 teaspoons salt 1 teaspoon ground black pepper 3 russet (Idaho) potatoes, peeled and thinly sliced (Set the sliced potatoes aside in a bowl of cold water to cover to keep them from discoloring until ready […]
Author: AHWebMaint
Jane’s Kitchen: Vegan Meatloaf w/ Impossible Burger
For meatloaf: ½ cup Panko breadcrumbs or 1 cup fresh soft breadcrumbs ¼ cup unsweetened vegan plant milk (preferably oat) or vegetable broth 2 packages (12 oz each) Impossible burger, if frozen defrost in fridge overnight 2 tablespoons tomato paste or ketchup or BBQ sauce 2 tablespoons vegan Worcestershire sauce, like Wizard’s or Annie’s; or […]
Jane’s Kitchen: Eggplant Parmesan Ragú
Ragú was introduced in 1947, and this was one of the most popular recipes in the New York Times that year. 2 cups Italian-seasoned bread crumbs 1 1/4 cups grated Parmesan cheese 2 medium eggplants, cut into 1/4″ slices 4 eggs, beaten Olive or vegetable oil 1 jar Ragú Chunky Gardenstyle Pasta Sauce 1 […]
A ‘Bissel’ of Torah: TETZAVEH (EXODUS 27:20-30:10)
By Joy Scott, Am Haskalah Congregant The primary theme of last week’s Torah parsha, Terumah, was the building of the Mishkan (Sanctuary). Each Israelite donated the gold, silver, copper, fabric and all of the other materials required to create a dwelling of splendor, where God would live ‘within its midst’. This week’s Torah parsha, […]
A ‘Bissel’ of Torah: TERUMAH (EXODUS 25:1-27:19)
By Joy Scott, Am Haskalah Congregant In last week’s Torah parsha, Mishpatim, Moses provided clarification of the Ten Commandments given to the Israelites by God at Mount Sinai. Additionally, the Children of Israel learned the nature of numerous other laws, commandments, prohibitions and the consequences for disobedience. This week’s Torah parsha, Terumah, begins with […]
A ‘Bissel’ of Torah: MISHPATIM (EXODUS 21:1-24:18)
By Joy Scott, Am Haskalah Congregant In last week’s Torah parsha, Yitro, the Ten Commandments rang out from Mount Sinai in a symphony of sound and vision, thunder and lightning – and the world was forever changed. Although this week’s parsha, Mishpatim, lacks the ’Pyrotechnic Accompaniment’, its message is, in effect, a qualification and […]
Jane’s Kitchen: Impossible Venezuelan Picadillo in Fried Plantain Cups
12 Ounce package of Impossible™ Beef 1 Yellow Or Spanish Onion, Chopped 1 Green Pepper, Chopped 1 Red Pepper, Chopped 3 Garlic Cloves, Minced 1 Small Potato, Diced 1 Chipotle Peppers In Adobo Sauce, Finely Chopped 1 Teaspoon Garlic Powder 1 Tablespoon Cumin 1 Cup Vegetable Stock 2 Tablespoons Tomato Sauce 1/2 Cup Pitted Green […]
A ‘Bissel’ of Torah: YITRO (EXODUS 18:1-20:23)
By Joy Scott, Am Haskalah Congregant This week’s Torah parsha, Yitro, consists of two episodes which appear to be a study in contrast. In the first (Chapter 18, Yitro), Moses’ father-in-law, a high level Midianite, provides Moses lessons in management and governance. In the second, the prime mover is God, Himself, who, in an […]
Jane’s Kitchen: Atakilt Wat (Eritrean Vegetable Stew)
½ head medium green cabbage, chopped 3 medium carrots, peeled and cut in chunks 3 medium potatoes, peeled and cut in chunks 1 cup cut green beans, fresh or frozen 1/2 red bell pepper, cut in chunks 1/2 yellow bell pepper, cut in chunks 4 tablespoon virgin olive oil 1 large onion, sliced 1/2 green […]
Jane’s Kitchen: Sauteed Saltfish in Fried Plantain Cups
8 ounces desalted salt fish (baccala), broken into small pieces or shredded 1 cup sliced onions 3 sprigs fresh thyme, leaves removed 1 large clove garlic, crushed 1 cup diced tomatoes Hot pepper, minced, to taste Kosher salt, to taste Goya frozen Fried Plantain Cups (tostones) for serving One Hour Method for de-salting salt […]