the eilembergs

Thursday, May 10, 2012

Whole Wheat Sweet Potato and Zucchini Bread

2 cups whole wheat flour (I prefer whole wheat pastry flour)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups date puree (see previous post for recipe)
3/4 olive oil
3 large eggs
1 teaspoon vanilla
1 1/2 cups grated zucchini
1 1/2 cups grated sweet potato, unpeeled

Preheat oven to 350. Butter and flour 9x5x3-inch loaf pan. Sift first five ingredients into a medium bowl. Beat dates, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and stir well.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. Freezes well.

Date Puree

I use date puree as a sugar substitution when I want to make a healthier version of some of my quick breads such as whole wheat carrot cake, whole wheat sweet potato and zucchini bread. I'll stir it into my kids' oatmeal in place of other sweeteners, add it to smoothies, spread it on peanut butter sandwiches instead of jam or honey.

I make a big batch of this to store in containers in the freezer. When frozen it is still pliable enough to scoop and spread.

To make it: place your pitted dates and a cinnamon stick (optional) into a sauce pan, filling it with water about 3/4 way up the dates. Cover and bring to a boil. Reduce to a simmer for 30 minutes and keep covered. Let cool (this is so you don't burn yourself while blending).

Remove cinnamon stick if using. Puree with an immersion blender, blender, or food processor until smooth.

Pour into freezer-proof containers. This will last about 3 months in the freezer or 1 week in the refrigerator.

Quotes from Elie

Moises was reading a book on the couch when Elie came up to him handing him a book for him to read. He tries to shut Moises' book and says, "The end!"

When you tell Elie "no" he always asks, "Why?"
If you ask Elie "why" he'll answer, "Cos."

Quotes from Asher...

After I said thank you to Asher, and gave him a hug for drawing me a picture, he got the proudest look on his face. He asked, "Did I make your feelings better?"

Asher: Mommy can we have some ice cream?
Me: We don't have any left. Should we text Papi to have him bring us some on his way home?
Asher: Who ate it all?
Me: I don't know?! Who do you think ate it all?
Asher: Papi?
Me: No, you and I ate it all!
Asher: (with a smirk on his face) Because we're ice cream monsters!

Monday, April 30, 2012

Dare Devil

Chuck E Cheese

Asher's friend, Michael, celebrated his birthday at Chuck E Cheese. This was Asher and Elie's first time there and they LOVED it of course. I remember how much I loved it as a kid. In fact I think my fourth birthday party was there.

Asher met a new friend sitting next to him at the table. They were cracking up having so much fun hitting each other with their party favors.

The birthday boy!

Dadados

Dadados (dinosaurs) always seems to pop up in all of Elie's conversations these days. He'll be telling you about something like the trees or big trucks and somehow dinosaurs will tie in to the discussion.

Incognito

Elie likes to go incognito. (I took this pic with my phone a long time ago and forgot to post it.)

Lil' Yogis

Asher's class had a yoga day at school and the parents were invited to watch or participate. Elie was excited to check out all of the interesting classroom toys.

Tuesday, April 24, 2012

We have some new friends!

We have a perfect little nest with perfect little eggs in our crab apple tree right outside our dining room window. It's amazing what colors you'll find in nature!

Monday, April 23, 2012

Gefilte Fish

I have been wanting to make gefilte fish from scratch for several years now. Finally I got around to it and it was very easy since I had the fish market grind the filets and reserve the nasty bits for me. It turned out great and Moises gave it a stamp of approval. Next time I will make loaves instead of balls, add more salt and, sugar. Yes I said it... a touch of sugar. (There is a dividing line among Ashkenazic Jews who prefer their gefilte fish with sugar or no sugar).

10 pounds whole fish (a combo of white fish, carp and pike) cut into fillets and reserving bones and heads for the broth
8 medium onions, quartered
8 medium carrots, roughly chopped
6 stalks of celery with leaves, roughly chopped
3-4 whole matzos
2 cups plain seltzer water
6 whole eggs
3 egg yolks
2 tablespoons salt or to taste
1 teaspoon of pepper
1 cup matzoh meal as needed
1/4 lemon juice

Combine the fish bones, skin and heads in a stock pot. Add half of the onions and carrots and all of the celery.

Place fish filets in food processor and pulse until coarsely ground. (You may need to do it in batches) Set aside.

Put remaining onions and carrots in the food processor and chop medium-fine. Mix with the ground fish by hand.

Soak the matzohs in the seltzer for 5 minutes, then squeeze dry and crumble. Add the matzohs, whole eggs, egg yolks and half the salt and all the pepper to the ground fish mixture.

Lightly shape the fish mixture into balls 2- 2 1/2 inches. If the balls will not hold their shape or if the mixture feels too sticky, add matzo meal until it is the consistency of meatballs.

Place the balls in the pot on top of the bones and vegetables. They can be in a a double layer. Add cold water to cover the fish balls almost completely. Add lemon juice and remaining salt. Bring to a boil; reduce heat and simmer uncovered for 1 1/2 to 2 hours, or until the balls are solid and the liquid has been reduced by half. Frequently baste any uncovered balls as they cook.

Remove the fish balls with slotted spoon. Place on a platter and wrap with plastic wrap and refrigerate.

Let broth simmer to reduce again by half. Cool; strain and pour a light later over the fish balls. Chill. Broth with gel. Serve with Fresh Horseradish.