1 block frozen spinach
2 cans artichoke hearts-cut up
2 cans water chestnuts
2 cans chopped chilies (not hot)
2 cups mayonnaise
2 cups grated parmesan cheese
MIX all ingredients together.
BAKE at 350 degrees for about 45 minutes. Serve with tortilla strips or carrots. Enjoy!
This post was submitted by Jaclyn Friedland.
My grandmother, who lives in Brooklyn not far from my own home, is well-known for her cooking and baking prowess. Her jelly cookies are the arbiter by which all other cookies made or consumed by my family are measured. But if you ask me, it is her kreplach that stand out. They are truly the gold standard. I can’t tell you how lucky my family and I feel when she serves them up to us on special occasions such as Purim, Erev Yom Kippur and Hashano Rabba.
So I was a little hesitant when I set out to make these wonderful gems in my gluten-free kitchen. Would I be able to capture the soft in the mouth, not too heavy in texture pillows without all-purpose flour? I can tell you I was a little more than surprised when, after my first try (which I in all honesty have to admit is not always the case), I actually achieved the consistency I wanted to reproduce. At first glance, I thought I had failed. The kreplach seemed a bit thicker than I would have hoped. However, once they had a leisurely soak in the soup as it rewarmed, they were the perfect texture and I felt I had a winner. I can’t tell you how happy I was – not only because I had reproduced my grandmother’s recipe and could enjoy it without any wheat, but also because I had truly done justice to the original. It wasn’t just my word either. I offered some to my family and friends who eat wheat. As I stood in anticipation, they heartily enjoyed the soup and announced, to my pleasure, that it was the best kreplach they had ever had. I felt I had just won first prize in some national contest!!
So it is with great pleasure that I share with you this recipe for kreplach, made with brown rice flour, tapioca flour and potato starch.
1 cup brown rice flour
1 cup tapioca flour
½ cup potato starch
1 tsp xanthan gum
2 large eggs
½ cup water
½ cup oil
pinch of kosher salt
5 chicken patties, mashed
1. In a mixer fitted with the dough hook, mix together dough ingredients until well combined.
2. Roll dough between two well-floured pieces of parchment paper to 1/8-inch thickness. Cut
into 3×3-inch squares.
3. Place 1 heaping tsp of filling onto each square. Fold dough over filling, forming a triangle.
Press edges with the tines of a fork to seal.
4. Fill an 8-quart pot to a little bit more than ¾ full with water; bring to a boil over high heat.
Add 1/8 tsp salt.
5. One at a time, add kreplach to boiling water. Return to a rolling boil. Reduce heat to medium-
low. Cook, covered, for 20 minutes.
6. Without letting kreplach fall out, pour out hot water from pot. Refill with cold water, making
sure that the water completely covers all the kreplach. Allow kreplach to cool in water. Remove
using a slotted spoon.
7. Add to soup, heat thoroughly, and enjoy.
These freeze very well for up to 6 months. Chill before freezing and thaw in refrigerator.
Yield: 18 to 20 kreplach.
Note: Brown rice flour works best for this recipe. It gives it a fine consistency, and will not taste
grainy as it is being cooked.
Sidebar: Doughs made with gluten-free flours tend to be a touch more sensitive than regular wheat-flour doughs. It’s important to get to know the brands of flour that you work with. Sometimes you will need to add a bit more liquid, sometimes less. If your dough is a bit sticky, flour your parchment paper with a dusting of sweet rice flour. For kreplach, it doesn’t matter if the dough has a little bit of extra flour on top or inside of it. The dough should be pliable without being dry.
This recipe comes from Gluten-Free Goes Gourmet.
This post was submitted by Vicky Pearl.
This fall we need a new snack mix to eat while watching football and playing dreidel! By combining equal parts of any of the snack foods below, you can create your own mix to capture the flavors of Chanukah and Thanksgiving, or Thanksgivukkah! Read the rest of this entry »
This post was submitted by OOGIAH.
My Mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My Mother hates to cook; but for some reason this was a recipe to which she was committed.
Warning: these chremsels are not crepe like or even pancake like. They are dense and relatively heavy but full of flavor. This recipe has been handed down from my Great Great Great Grandmother Ida who was born in Russia. I’ve adjusted it a bit-but have retained the integrity of the original recipe. Read the rest of this entry »
This post was submitted by Gloria Kobrin.
My first memory of Schmaltz is my Great Uncle Bob entering our apartment almost every Friday night and exclaiming: Gloria, bring me some Schmaltz! I would happily go scampering off to the kitchen and take out rye bread, schmaltz and salt. I spread a thick layer of schmaltz on the rye bread, sprinkled it with salt and presented it proudly to my most favorite Great Uncle. So unhealthy you’re thinking. Definitely, but Great Uncle Bob lived to the ripe old age of 95. Read the rest of this entry »
This post was submitted by Gloria Kobrin.
Elizabeth wasn’t her real name. The daughter of Lithuanian immigrants, her Hebrew name was Hasia Leah. Her “greener” parents called her, “Lizzie.”
When it came time for Grandma to go to school, the teacher took the roll. When she came to “Lizzie Schaffer,” she told my grandma, “From now on, your name is Elizabeth.”
And so it was. Read the rest of this entry »
This post was submitted by Varda.
The gefilte fish in Joseph Wechsberg’s mouthwatering description is unfortunately a dish of the past. Today, most people buy frozen or bottled brands. Good cooks, however, insist on preparing the homemade variety for Friday night and the holidays. My late mother-in-law, Peshka Gerson, made it twice a year, at Passover and Rosh Hashanah. She used her mother’s recipe, handed down orally, from Zamosc, Poland. Read the rest of this entry »
This post was submitted by admin.
Grandmother and math teacher Ruth Teig teaches Mo Rocca how to make classic Jewish cuisine on My Grandmother’s Ravioli. On the menu is kreplach (or Jewish ravioli.) Ruth surprises Mo with a large live Carp in her bathtub to teach him how generations of Jews in Europe would keep their fish fresh before the invention of refrigeration. Mo also gets to taste Ruth’s magical coffee cake that she uses as currency to feed household workmen and to allows her to skip to the front of long lines at the DMV. Read the rest of this entry »
This post was submitted by Mo Rocca.