Walk for Women's Health

 

This year I am going to walk for Hadassah, and our goal is raise money for Women’s Health. Hadassah educates women about heart health, including that women’s heart attack symptoms are different than men’s symptoms.

Hadassah also researches breast cancer, which is the second most deadly cancer for women in the United States. Did you know that Ashkenazi Jewish women have at least a ten times greater prevalence of BRCA1 gene mutations that cause breast and ovarian cancer?

Hadassah Hospital is doing research on trauma during pregnancy and childbirth. I have met one of the doctors gathering data and doing research on this very topic.

I can continue on how much more Hadassah does for women’s heath, but I am asking you to support my Walk for Women’s Health.

Please donate here:

https://hwzoa.networkforgood.com/projects/254628-stephanie-weitzman-s-fundraiser

If you have any questions, please ask me!

Or better yet, join me on this walk by registering here:

https://hwzoa.networkforgood.com/projects/252812-hne-walk-for-israel-women-s-health-2025-peer-to-peer

Sweet Potatoes!

 When I purchased the cookbook, Tahini Baby, I was so excited. Vegetarian. Vibrant. Recently I made an easy sweet potato dish from the book and I wanted to share it. 

Hawaij Sweet Potatoes with Roasted Lemon Relish and Yogurt

For the sweet potatos

• 1 lemon, halved
• 6 medium sweet potatoes, halved length wise
• 1/4 c extra virgin olive oil
• 1 teaspoon hawaij
• 1/2 t ground cumin
• 1 t kosher salt
• fresh ground pepper

Relish

• 1/2 c extra virgin olive oil
• 1/4 c fresh mint leaves, finely chopped
• 1/4 c fresh parsley, finely chopped
• 1 small shallot, finely chopped
• 1 small garlic, finely chopped
• 1/2 t kosher salt
• fresh ground pepper

Yogurt

• 1 cup Greek Yogurt
• 2 T lemon juice
• flakey sea salt

Directions

• Preheat oven to 525. Line a baking sheet with tinfoil
• Slice one of the lemon halves into 1/4 inch rings.
• In a small bowl, stir the 1/4 c XVOO, hawaij and cumin. Place the sweet potatoes onto the baking sheet, cut side up. Brush the tops with the mixture you just made until gone. Put the sweet potatoes cut side down. Put the 1/2 lemon plus the rings onto the baking sheet. Roast for 20 minutes.
• After 20 minutes remove lemon from baking sheet and let cool.
• Return potatoes to oven for 20 additional minutes.
• Finely chop the roasted lemon rings. In a bowl, add lemon pieces, oil, mint, parsley, shallot, garlic, salt and pepper. Stir.
• In another bowl, stir yogurt, lemon juice and salt.
• When the potatoes are done, place potatoes on platter, cut side up. Place relish on top of each one. Serve with yogurt sauce.

Easy Bundt Cake - Poppy Seed Almond Cake

 Sometimes I am in the mood for cake, but I don't want to have to make a cake and frost it to.

I love Bundt cakes as they are easy and often don't require frosting.

Poppy Seed Almond Bundt Cake

Measure everything and have it available.

Bundt Pan that holds 12 cups of batter

Spray the pan with Baker's Joy - be generous

2 1/2 c sugar

2 T poppy seeds

1 1/2 t baking powder

1 t Diamond Crystal kosher salt

3 c all purpose flour

1 1/2 c milk (I used almond milk)

1 1/3 c canola oil

3 large eggs

1 1/2 t vanilla

1 1/2 t almond extract

Preheat oven to 350

Combine sugar, poppy seeds, baking powder, salt and flour into a mixing bowl (I use a Kitchenaid mixer with the paddle). Add wet ingredients of milk, oil, eggs and both extracts. Beat on low to combine and then stir for 2 minutes. Scrape the bottom!

Fill pan and bake 80-90 minutes.

Let the cake cool on a rack.

Glaze:

3/4 powdered sugar

1/4 lemon juice (or orange juice)

2 t butter - melted!

1/2 t vanilla extract

1/2 t almond extract.

Stir together and brush on the cake.

Here is the pan I used:

Star Of David Bundt® | Holiday Bakeware | Nordic Ware

Charoset - Date

 Charoset!

1 pound dark raisins

8 oz pitted dates

2 cups water

2 T honey

Place raisins and dates in bowl and cover with water and let stand for an hour.

Add honey.

Chop fine in a food processor - in small batches

Spoon into saucepan and simmer for about an hour

Remove and let cool.

Sweet Potato Nachos

 Sometimes a dinner is a BIG hit. This dinner was a big hit.

Ingredients

• 4-5 sweet potatoes; washed; cut lengthwise into wedges (I keep the skins on)
• 2 T EVOO
• 2 t onion powder
• 2 t paprika
• 1 t chili powder
• 1 t ground cumin
• 1 t garlic powder
• 1/2 t oregano
• 1 can (15 oz.) of black beans, drained and rinsed.
• 3/4 c shredded sharp cheddar cheese
• 1/2 c shredded pepper jack cheese
• 1 large avocado
• Juice of 1 lime
• cilantro (2 T, chopped)
• scallions, chopped

Directions

1. Preheat oven to 425
2. In a large bowl, toss the sweet potatoes, 1 T EVOO, salt and pepper.
3. On a large, rimmed baking sheet, arrange the sweet potatoes in a single layer. Bake 15-20 min.
4. In a small bowl, stir together 1 T EVOO, onion powder, paprika, chili powder, cumin, garlic powder, cumin, and oregano. Drizzle over the potatoes. Bake the potatoes another 15-20 minutes. 
5. Scatter the black beans over the sweet potatoes and cover with the cheeses. Bake 5-10 minutes.
6. In a small bowl, combine the avocado, lime juice and cilantro. Mix well. Add salt if needed.
7. Top nachos with avocado. Add scallions.

Cauliflower Kasha Varnishkes

 Sometimes I stumble on a great recipe. Take a chance. 

Ingredients

• 1 large cauliflower (or two small ones), cut into bit size pieces
• 5 T extra virgin olive oil
• 2 t kosher salt
• freshly ground pepper
• 1 large yellow onion, thinly sliced into half moons
• 1 cup Kasha
• 1 large egg
• 2 cups vegetable stock

Directions

• Preheat oven to 425. 
• Line a large baking sheet with aluminum foil.
• Spread the cauliflower bits on the baking sheet with 2 T of the olive oil, 1 teaspoon of the salt and some freshly ground pepper. Roast for 25 minutes. Check on it half way and flip the cauliflower.
• While the cauliflower is roasting, heat 2 T of the oil in a sauté pan. Add the onions and a bit of salt. Sauté for 25 minutes until the onions are caramelized. Stirring occasionally.
• Remove the onions and place them in a bowl. 
• In a bowl, place the kasha and beaten egg and stir. All the grains should be coated. Heat the sauté pan up with 1 T of oil. When hot add the kasha and eggs and cook over medium high heat for 2-4 minutes until the grains are dried. Stir to keep kasha from lumping. Add stock, salt and pepper and bring to boil. Cover and reduce heat to low and cook for 10 minutes until liquid is mostly gone. 
• Then turn off heat, keep cover on for 10 minutes and steam.
• In a large serving bowl, put the kasha, roasted cauliflower and onions together and stir.
• Serve

Vegetable Corn Cakes with Black Bean Salsa

 

Corn Cakes

1 cup yellow corn meal

2 1/2 t baking powder

1 cup almond milk

1 T light miso

1 t canola oil

6 oz firm tofu, cut into 1/4-inch cubes

1/2 c corn kernels

1/2 c diced peppers (yellow, red, orange - your choice)

1 scallion finely chopped

Directions:

Mix cornmeal, baking powder, milk, miso and oil together. Then add tofu, corn, pepper, scallion. Stir. On a heated nonstick sauté pan, pour 1/4 cup of batter into the pan. Cook 3-4 minutes on each side. Continue until batter is all cooked.

Black Bean Salsa

2 cans black beans, rinsed

1/4 c diced red onion

1/2 c diced red pepper

1 small tomato seeded and diced

1 clove of garlic minced

1 t cumin

3 T lime juice

Mix all of the salsa ingredients together.

Serve by placing two corn cakes onto a plate and spoon salsa on top.