Do you know the muffin man?

I have a confession to make. I am really annoyed at how stuff is crammed into food (or not as the case may be) which is then billed as healthy. I mean is anyone REALLY going to buy into the idea that Mike 'N Ikes have some redeeming value because it is a Fat Free Food? HELLO! There is something like 50g of sugar in one package!

I suppose I can't blame the manufacturers, after all, they are in business to make money, and if that's how they do it, well, um, whatever. Doesn't mean I have to buy in to it.

Regardless, I like to have a good amount of soluble fiber in my diet, which is the specific type of fiber that has been linked to reducing cholesterol in your bloodstream. (Non-soluble fiber is good for you too, specifically for your digestive tract, but I digress). The problem is that most cereals don't have much -- oat products (and oat bran specifically) have the most. To that end, I've started making Flax Oat Bran muffins to have around the house. I brought some in to the office and I was promptly vilified for bringing in something that obviously was so healthy and tasted so good.

A couple notes:

• If you are going to make several batches up in advance, stick to carrots and raisins/craisins. They will stay better.
• Although the recipe calls for milk (I use skim plus milk for what it's worth), I see no reason this won't work with soy milk for a non-dairy version
• If you want to drop the sugar level even more, drop the brown sugar entirely. It will have a much stronger bran flavor, but that would be expected.
  

Quinoa city...

Yes, I know, it has been something like nine months since I posted anything here. What should I say -- I've settled in to two different cholents for shul: Cinnamon Scented Buffalo Stew and Dafina. Sometimes I will make Jamaican Chicken Curry, but the two beef stews come out well, they're flavorful and enjoyed by all.

Of late, I have been making Quinoa as a side dish to be served with these cholents. Since I tend NOT to put rice, barley, or other grain in the mix to absorb the liquid and produce GLOP, there tends to be a good about of liquid when the cholent is ready to serve, which is fine, because it tends to be REALLY GOOD (especially the broth from the Cinnamon stew!), but I it lacks a certain je ne sais quo. Enter the Quinoa!

At first I made several cups of rice, but it really didn't seem to work well when added to the broth when it was served, but on a lark I tried quinoa and it's TERRIFIC! It accentuates the flavor nicely, it's a nice texture, it's just pefect for adding in to the broth!

Quinoa is not hard to make -- rince 1 cup of (uncooked) quinoa. Bring 1¼ cups of water to boil with 2 tablespoons of olive oil. Add the quinoa and stir it so it's mixed well with the water. Reduce heat to a low simmer, and cook partially covered for 12 minutes. Remove from heat, fluff, let sit five minutes and it's done.

Try it, you'll like it in soups, curries, and related dishes!

Rabbinic Council of America press release on Agriprocessors

The Rabbinic Council of America has issued a press release today on the situation at Agriprocessors. No surprises really -- it takes the allegations seriously but reminds all that they remain allegations only and that the principle of innocent until proven otherwise remains true.

Agriprocessors

Presumably, most anyone reading this has read of the ICE raid on Agriprocessors in Postville, Iowa, and that Agriprocessors is the largest producer of kosher beef in the United States. There have been any of a number of allegations leveled at Agriprocessors, some that I find bemusing (for example, a shochet that was arrested for lack of a work permit was arrested because he failed to ensure the US Government had his correct address on file, and renewal papers did not get to him) and others that I do not find bemusing in the least.

Halakh is VERY explicit on the treatment of workers. Alot has been made of Devarim 24:12, but verses 14 and 15 also are relevant, as I am sure many other passages, as well as interpretations from important Rabbyim from Hillel and Shammai to the present day.

I don't know that this is explicit in Jewish (although it is certainly implicit), but it is very explicit in US law.

The accused is presumed to be innocent until proven otherwise.

I am disappointed in the calls around the country to boycott Agriprocessors. Suppose a boycott were to succeed? Would the company be able to recover from it? How would that effect the short term availability of glatt meat?

Now that being said, the Jewish Star has reported, and the Orthodox Union appears to have affirmed, that Sholom Rubashkin will step down from the leadership of Rubashkin's after a search for a new CEO concludes. I am hearted that the Orthodox Union is pursuing this approach. Likewise, I would hope this change will be a healthy one for the company -- many a company did well with it's founders, but as it prospered and matured, those founders often had to step back from their roles in order for the company to flourish. I hope that a new team there brings greater success to Agriprocessors and it's employees.

I'd like some inspiration with a side of fries please...

Well, with Lag B'Omer this past week, it was rather hectic getting ready for Shabbat. Since I had missed the birthday of one of our regulars, and he's Sephardic, I made Dafina for him, which he always likes. Eggs included this time. I suppose the irony is I put fifteen eggs in there so there would be leftovers for Seudah Shelesheit, and the Rebbitzin gave most of them to kids who were at kiddish. And this was in addition to the hot dogs I had wrapped and cooked in there! "We're gonna have to work on our communication." (Will Smith as USAF Captain Steven Hiller to Jeff Goldblum as David Levinson in Independence Day)

Regardless, I had one or two thing to pick up at the market before Shabbat, and as I walked through the cake mixes to the spices, I noticed Duncan Hines Spice Cake Mix. More to the point, I noticed that it is (once again) PARVE.

Now we are not supposed to daven to eat, but eat to daven, so we have a piece of cake on Shabbat morning before Shacharit. I bought the mix and a 9 x 13 pan. Now the question was tovolling the pan! I realized that I would not be passing far from Lake Anne, in Reston, so I took a detour up there and pulled in to the boat launch area. There must have been about a dozen kayakers there. Friendly and all but I bet they wondered what the guy in the Stetson was doing dunking a pan in this lake!

Regardless, the cake was a hit -- next Shabbat, I'll be more prepared and I'll make a proper cake (we certainly have enough flour in the shul!)

Blueberry-Bison Stew

When we last left our hero, Pesach was fast approaching, and rather then try to shoehorn even MORE FOOD into the shul, we agreed to just take a respite from all this and make tuna salad and egg salad.

Well, play time is over and it is time to get back to cooking. I've wanted to try a recipe I came across some weeks ago for a Blueberry/Bison stew. It was pretty easy to put together and was a different flavor from the other stews/cholents that I've done. It has a strong flavor, and really needs barley or rice to soak up some of the liquid, and maybe some vegetables. We'll see if I make it again. Still, like all the other dishes I've made, some people love it, some not so much, and it all gets eaten.

• 1½ - 2 pounds bison, beef, or lamb stew meat
• 1 cup blueberries
• 4 cups chicken or beef stock
• 2 tablespoons canola oil (or pastrami drippings)
• 1½ tablespoons honey
• 3 tablespoons dry sherry (optional)
• 1/8 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

1. Cut the meat into one inch chunks and season lightly with salt and pepper.
2. Heat a large Dutch oven or stew pot. Drizzle in oil or bacon dripping to coat the bottom. Working in batches, brown the meat well on all sides. Add oil as necessary. Do not over crowd the pan. Remove browned meat to a clean dish and cover.
3. Once all the meat is browned, return it all to the pan with any juices that have accumulated on the plate. Add stock and bring to a boil. Lower the heat and skim off any froth that has collected on the surface until the broth is clear. Add the blueberries, honey, sherry, and cayenne pepper and bring back to a boil.
4. Simmer for 2 hours or until the meat is very tender and the broth has reduced. Stir occasionally. This helps to break up the blueberries and incorporate them into the liquid. By the end of the cooking time the blueberries should be completely incorporated.
5. Serve with crusty bread and salad.

Twas the night after Sedars...

I didn't write this, but it seems to sum up Post-Pesach depression well (no relation to Post Partum Depression...)

Twas the night after Seder, and all through the house
Nothing would fit me, not even a blouse.
The fish and the kugel, (oh my, what a taste)
After both Sedarim went straight to my waist!
When I got on the scale, I couldn't believe it!
The treadmill and kickboxing wouldn't relieve it!

I remembered the marvelous meals I prepared;
The light airy matzah balls that everyone shared.
The brisket, the turkey, the tzimmes were oh so sweet;
Oy, let me recline and get off of my feet.
We drank so much wine and recited each plague,
That right now I'm loggy and my memory vague.

So, please no more matzoh, chopped liver or wine
I'll do my aerobics and never more dine.
I'm walking to shul, so what if it's far?
I'm not even wishing I could take the new car.
With 10 lbs. to lose and 12 inches to shrink,
I'm throwing the seder mints straight down the sink!

Macaroons when wrapped tightly, can so nicely freeze.
Give the sponge cake and cookies away, if you please.
Out of sight, out of mind - by this oath I'll abide;
Bring me broiled chicken - romaine on the side.
I'll stick on that program, to my diet adhere,
And let's all get together for Pesach next year!