Tuesday, February 13, 2018

Creative Hamentashen recipes

My nearly 12 year daughter really wants me to try these:


In the past she has requested these:


Rosewater and Almond:

Girl Scout inspired:

Other recipes:








Sunday, February 11, 2018

Poppyseed filling for Hamentashen

1 cup sugar
1/4 c water
1 3/4 c poppy seeds
juice and zest of one orange (approx. 1/3 c of liquid)
1 t vanilla
1 T dark rum
1/4 c chopped figs
1/4 c raisins
1/2 t cinnamon
1 egg white, lightly beaten
1 cup apricot jam
1/4 c butter or parve margarine

In saucepan over medium heat, dissolve sugar and bring to simmer.

Add poppy seeds to pan and cook for 2 minutes.

Add orange juice and zest, vanilla, rum, figs, raisins, cinnamon and egg white.  Simmer for 5 more minutes.

Add jam and butter.  Simmer for 2 additional minutes.  Remove from heat and chill until firm.

Yield 2 1/2 cups

Savory Hamentashen!

Just tried my first savory Hamenstashen.  Here is the recipe:


1/2 pound butter (or parve margarine)
1/2 pound cream cheese (or Tofutti cream cheese)
2 cups flour
1 T sugar
1 egg beaten with 1 T water to brush on pastry

Preheat oven to 400

Combine flour and sugar in food processor.  Cut butter and cream cheese into small chunks.

Add half the butter and half the cream cheese into the flour mixture.  Pulsing until coarsely mixed.  Add rest of butter and cream cheese.  Process until dough forms a ball.

Transfer mixture to bowl and sprinkle with flour so that ball isn't sticky.

Scoop out a tablespoon of dough and form into a small ball.  Sprinkle flour on board.  Roll out ball with rolling pin to form a 3 inch circle.  Repeat with the rest of the dough.

Place 1 teaspoon of filling into each center of each circle and pinch the sides to form triangles.

Use a pastry brush to coat tops with egg wash.

Bake for 15 minutes or until slightly golden.

Makes 40-45 Hamentashen


1 peeled eggplant, cut into small cubes
1/2 green pepper, cubed
1 large onion minced
10 oz. mushrooms, cut up finely
1/2 c olive oil
2 cloves of garlic, minced
1 cup tomato paste
2 T wine vinegar
1 1/2 t sugar
1/2 t oregano
1/2 t salt and pepper to taste
3/4 cup chopped olives stuffed with pimentos

Heat olive oil and sauté garlic until slightly brown.  Add eggplant, onions and peppers and cook for a minute.  Add all other ingredients except for olives.

Stir and heat for 20 minutes until all ingredients are soft and all liquid has evaporated.

Stir in olives

Allow mixture to cool.  Refrigerate overnight.

Wednesday, January 10, 2018

Instant Pot Recipes

Mac and Cheese
I used Kraft shredded cheese.  Next time I would use a higher quality cheese.  Both my kids liked it


Risotto (easier than traditional and just as yummy)

Ginger and Butternut Squash Soup

Tuesday, January 9, 2018

Cranberry and Maple-Glazed Chicken Leg Quarters - Instant Pot

Cranberry and Maple-Glazed Chicken Leg Quarters
2 tablespoons unsalted butter or olive oil
4 skin-on chicken leg and thigh quarters
½ teaspoon salt
½ teaspoon ground black pepper
½ cup canned whole-berry cranberry sauce
½ cup maple syrup
¼ cup chicken broth
2 tablespoons loosely packed fresh sage leaves, minced
Melt the butter or heat up the oil with the sauté button. Season the chicken with the salt and pepper and brown the chicken legs two at a time. Brown well, turning once, about six minutes. Remove the chicken from the pot and set aside.
Stir in the cranberry sauce, maple syrup, broth, and sage until well combined. Slip the chicken legs back into the pot and ladle some of the sauce over the chicken leg quarters. Lock the lid on the top, set the valve to sealing, and press the poultry or manual button to 18 minutes.
Use the natural release method (instead of the quick-release above, which is best for soups, stews, and non-meat dishes) to release the pressure. Turn the machine off and allow the pot to come back to pressure by itself, which can take between 10-20 minutes. When the silver button next to the valve falls, the pressure is released and the lid is unlocked.

Thursday, December 7, 2017

Massachusetts Conference for Women 2017

What an amazing day I had attending the Massachusetts Conference for Women.  The largest conference for women in the country.  11,000 women gathered to learn, network, shop, and just have a great day.

 Marion Heard told us to be warriors.  She is a founding member of the Massachusetts Conference for Women.

We heard from Adam Grant, and we each received a copy of his book PLAN B.

Diane von Furstenberg told us her history.

Governor Charlie Baker welcomed us all and was proud to be Governor of the State that has the largest Women's Conference.

And frankly the best part of the day we hearing a discussion between Meryl Street and Gloria Steinem.  Gloria led the way for all of us to attend college and be what we want.  She expanded the workplace from teachers and nurses to whatever we wanted to be.  I can't imagine a world without Gloria Steinem.  And I am glad to have been born after the change was started.

Meryl spoke about her new movie THE POST, about Katharine Grahm, who was the first female publisher of a major newspaper in the United States.  

Together they discussed today's world of how men wanted to keep the power.  Equal means equal and we want 50-50 by 2020!

Here is a link of an article from today.

I did attend three breakout sessions, had a short coaching session and walked around the exhibitors.  But the highlight was listening to two powerful women have a conversation about women.

Friday, December 1, 2017

Baked Stuffed Potatoes

Another family favorite.

6 baking potatoes (washed and dried)

1 c shredded cheddar cheese
1/4 c unsalted butter (cut into four tablespoons)
Bacos (fake bacon bits)
Splash of milk

Preheat oven to 350.  Take the tried potatoes and stab them 6-8 times with a fork.  Bake for one hour.

After an hour, take the potatoes out.  Cut each potato in half, and then while holding the potato half in a pot holder scoop out the insides of each potato into a glass bowl.  Stir in cheese, butter, salt, pepper and bacos into the potato in the bowl.  Line a baking sheet with tin foil.  Heat oven to 400.  Take the potato mixture and put some in each potato skin, and place on baking sheet.  Bake for 20 minutes.

I like to top with some sliced scallions while my husband likes to top with salsa.

Serve with a side of broccoli.