Easy listening music and chat, Friday 30th August 2024, Free Choice - all genres of music welcome
Oatmeal cookies
By Henny Shor, Jerusalem Post, August 24, 2024
https://www.jpost.com/food-recipes/article-815880
Oatmeal cookies (photo credit: HENNY SHOR)
These cookies are packed with protein and, of course, chocolate chips too! They are crunchy and filling, with the perfect amount of sweetness to cure those cravings on the go or as a snack in school.
Yields 6 servings.
Ingredients:
Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.
In a large mixing bowl, add all the ingredients and mix well with a sturdy spoon until well combined.
Use wet hands to roll the batter into balls and place on the baking sheet, leaving room between the cookies as they spread while baking. Bake in the oven for 12-14 minutes and let cool on a cooling rack.
Store in a container. These cookies keep well for up to a week on the counter (that’s if they last that long) or in the freezer for up to two months.
Enjoy!
Easy listening music and chat, Friday 23rd August 2024, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
This page was posted by Sputnik One of the Sputniks Orbit blog
By Henny Shor, Jerusalem Post, August 10, 2024
We have been making this in my summer camp each week, as the kids love it and keep asking for more. They affectionately call it “cheesy potatoes.” It’s really simple and absolutely delicious. Enjoy making it with your kids or grandkids, and you’ll all enjoy eating it even more.
Yields 6 servings.
Ingredients:
8 large potatoes, peeled and thinly sliced
2 tsp. salt
1/2 tsp. pepper
1 Tbsp. butter
300 gr. shredded cheese (about 3 cups)
250 gr. heavy cream
Directions:
Preheat oven to 175°C (350°F). Combine the potatoes with the salt and pepper. Butter a 20 cm. x 30 cm. baking pan, and layer the bottom with the sliced potatoes, sprinkling shredded cheese on top. Repeat this process until all the potatoes and cheese are used. Pour the cream evenly over the top layer.
Bake the dish uncovered for one hour, then check for tenderness with a fork. If the potatoes are not tender, bake for an additional 15 minutes.
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| ENJOY ! |
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Easy listening music and chat, Friday 16th August 2024, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
The Girl from Ipanema - Stan Getz & Astrud Gilberto (cover by Elise)
This page was posted by Sputnik One of the Sputniks Orbit blog
Split Pea Soup
By Henny Shor, Jerusalem Post, August 10, 2024
https://www.jpost.com/food-recipes/article-813858
This is my husband’s favorite. It’s easy, hearty, and healthy. The longer you cook it, the thicker it gets. It keeps well in the fridge for up to five days, or you can freeze it in individual containers for easy reheating. If you want to make just enough for four bowls, you can halve the quantities listed in the recipe. I plan to make a big pot so we can have it pre- and post-fast.
Yields 6-8 servings.
Ingredients:
2 cups split peas
7 cups water
¼ cup olive oil
2 onions, diced
4 to 6 cloves garlic, peeled
2 carrots, peeled and sliced
3 or 4 stalks celery, sliced
1½ Tbsp. kosher salt
½ tsp. black pepper
¼ tsp. turmeric
¼ tsp. ground cumin (optional)
1 Tbsp. lemon juice
Garnish: Sliced scallions, chopped fresh herbs like parsley, cilantro, and dill.
Directions:
Sauté the onions in olive oil for 3 or 4 minutes, add the minced garlic, then sauté for another minute. While stirring, add the carrots and celery, then the salt and all the spices. Add the split peas and the water. Cover the pot partially, and bring to a boil. Turn down the heat and let simmer for 50 minutes to an hour.
If you like it very thick, let it cook for another 15 to 20 minutes.
Before serving, add the lemon juice and fresh herbs and stir well. Garnish with scallions or chives.
Enjoy
