Review: Mayim's Shepherd's Pie

As you read in this blog - Review: Mayim's Vegan Table - Kosher Hubby and I each selected a recipe we wanted to make out of Mayim's new cookbook to review. This is the one I chose. I got really excited because for a long time, I thought Shepherd's Pie would probably be a delicious dish but it was never Kosher (since most include ground beef and dairy). Mayim's recipe offered me the opportunity to try something I couldn't before.Final Product - Mayim's Vegan TableShe says it serves four. It lasted more than a week in our house (granted there were only two of us). We halved the potatoes because we don't eat much white starchy foods in the Kosher, She Eats kitchen. It still covered the whole dish and we found ourselves eating the goodies under the potatoes. I also did not use the vegan margarine... I just couldn't bring myself to buy it when I knew I wouldn't use it again or often. VERY surprisingly, the mashed potatoes still were tasty without it.Other adjustments? Like I said, we halved the recipe for the mashed potatoes section. We couldn't find canned lentils so we bought some store brand, dried red lentils. They didn't need to soak, just be throughly rinsed and boiled. We were just unsure what the conversion would be between dry lentils and the can... we did about a cup, it could have taken some more. Also, I recommend prepping all the ingredients PRIOR to getting started. It will just help, things move pretty quickly.[ingredients]Preparation:

  1. Prepare the potatoes:
    1. Preheat the oven to 350°F. Oil a 9-inch baking pan with the cooking spray.
    2. Boil the potatoes in salted water until tender; about 29 minutes. Drain, return them to the pot, and mash.
    3. Place the nondairy milk and margarine in a small saucepan over medium heat and cook until the margarine has melted. Add 1 teaspoon of salt and 1/2 teaspoon of the pepper, and then add to the mashed potatoes and stir well until incorporated.
  2. Veggies - Mayims Vegan TableIn a large pan over high heat, heat the oil and sauté the onion, celery, carrot, and garlic until soft, about 8 minutes.
  3. Add the Italian seasoning and cook for 30 seconds.
  4. Add the lentils, peas, Worcestershire sauce, mustard and remaining teaspoon of salt, and 1/4 teaspoon of pepper and cook for a further 5 minutes.Final product-Mayims Vegan Table(I recommend combining the Worcestershire sauce and mustard in a bowl and mixing. It got a little lumpy and I was afraid of pockets of mustard.)
  5. Pour into the prepared pan and spread the mashed potatoes on top. Bake for 30 minutes, until golden.

This reheats really nicely and is very tasty cold too. I ate it nearly every day for a week after we made it and enjoyed it each time! However, she uses this as a main dish. It just wouldn't fly in our house. We are really big animal protein people. I know that ethically, Mayim (and her co-author Dr. Jay Gordon) don't believe in eating animals and you can eat healthily without any type of animal products. We don't agree. In the Kosher, She Eats kitchen, meat is a very vital and central piece of the puzzle. I respect their views, I just don't agree with them. I found this dish to be a great parve option for a dairy or meat meal.** Disclosure: I received this cookbook for free but I was not compensated for this or any posts related to Mayim's Vegan Table. Additionally, Mayim is a personal friend but that did not come into account while reviewing this cookbook. **

Review: Mayim's Vegan Table

Mayim's Vegan TableI recently received a copy (see my disclosure at the bottom) of Mayim Bialik's new cookbook - Mayim's Vegan Table. I spent a few days going through the cookbook, looking at her recipes, reading the intro, and looking at the pictures. Overall, it's a very well written, interesting cookbook. Not too large or hefty with a nice selection of options in each category. One thing I noticed off the bat was that most of the recipes seemed rather complicated with quite a few ingredients and steps. However, once I tried a few, I realized that yes, there were a lot of ingredients but the recipes weren't too complex.In the beginning of the book, Mayim and her co-author, Dr. Jay Gordon, discuss vegan principles and how easy and ethical it is to eat this way. While their views do not reflect the views of the Kosher, She Eats kitchen, I respect them and their convictions. One big thing for me was, I wished there were more pictures and that they were attached to the recipes. The book has a picture section in the center and while the images are amazing, it's easier to visualize a dish when there is a picture nearby.The next few recipes I post will be from Mayim's cookbook. Kosher Hubby and I each selected a recipe to try and we made them on the same night. Mine was an entreé and KH's was a side dish. Unfortunately, it was just not enough of the right kind of food to satisfy our hunger. The KSE kitchen does not contain a lot (or really any) pasta, white potatoes, etc and many of the recipes are heavy on that. We are also avowed meat eaters. Like I said above, while I respect their views, we don't choose that lifestyle. So we made some meat to have for dinner as well.I found this cookbook to be very useful, well-written, and interesting. I think it holds a very important place in a Kosher kitchen... it offers you 200 some pages of perfectly PARVE recipes that you can use with any meal. From starters to salads and mains to dessert, you know what you pull out of this cookbook, you can use with anything! I appreciated having so many parve leftovers in my fridge so I could pull them out when I was craving them with either a dairy or meat meal. You can purchase Mayim's Vegan Table by clicking here.

** Disclosure: I received this cookbook for free but I was not compensated for this or any posts related to Mayim's Vegan Table. Additionally, Mayim is a personal friend but that did not come into account while reviewing this cookbook. **

Want me to review your product? Contact me at koshersheeats @ gmail . com

Ethical Jewish Food Movement

Just so happens, that I got a call the other day from a lovely Denver Post reporter about the Jewish ethical food movement. She was looking for a statement from the JCC about why this is important to add to her piece about Rabbi Soloway and his work in Boulder. We talked for... maybe 30-40 minutes. :) We talked about how the ancient Jews agricultural laws guide us today. How we know now that letting land rest between planting helps the output and Judaism guides us in these things. We spoke about how impossible it is to get out of season produce in Israel and you really understand how food grows when and how it matches up to our calendar. Apples are harvested at Rosh Hashanah. Olives are picked and pressed and the oil is ready at Chanukah time. We spoke about how deeply Judaism and food and agriculture are linked. 10DAVIS-articleLargeAnd we talked about how my husband and I grew our own horseradish this year for the first time to have a piece of our garden on the Seder table. That's the part she mentions here, in her article. P.S. Here is our NYTimes article where she found out about how we got engaged. :) I believe that Judaism is about mindfulness and that extends to our food. When we say brachot over our food before we eat it, it bring a mindfulness about what we are going to ingest. When we seek out Kosher food, it brings a mindfulness to our lives that we can't bypass. We can't 'shovel' food in our mouths. We have to think about what and when we eat. And now, Dan and I have added an aspect. When we grow the food we eat, we add a mindfulness to the whole process. Your tomatoes aren't in season yet. Please G-d, we can't have a hail storm today! Everything was nearly ready! So I am thankful that she gave me an opportunity to speak about a topic I am passionate about. Get ready for many more garden posts this summer. Cruciferous vegetables are in the ground along with beets, carrots, radishes, peas, beans, turnips, and rutabegas. Maybe if it stops snowing the rest of our seedlings will hit the dirt soon. We are wishing everyone a Chag Pesach Sameach, Happy Passover. If you are looking for a last minute dessert for your seder, check our Kosher food blog, Kosher, She Eats for my Great-Grandmother's (Nanny) Passover Sponge Cake Recipe.

BR: Sponge Cake For Passover

This is the first in a new series we are calling Baboushka's Recipes (BR for short). Baboushka, or ба́бушка in Russian, means grandmother. In this series we will explore and save the recipes our grandparents brought with them or inherited from their parents. Kosher Hubby's family is from Ukraine and Belarus and my family is from Poland, Ukraine, and Germany... so Baboushka seemed pretty appropriate.My grandma's electric mixerOkay! Here we go, our first vintage recipe. This is my great-grandmother's Passover sponge cake recipe. I dug it out today (yes, Sunday, the day before Erev Pesach) for our dessert for the first seder. These instructions are verbatim, in my grandmother's handwriting from her mother. I will add my commentary in italics and parentheses. Ingredients:

  • 8 eggs, separated
  • Pinch of salt
  • 1 1/4 cup granulated sugar
  • 1/3 cup cold water, to which you add
  • 1 tsp. lemon juice (you can easily fresh squeeze this!)
  • 1 tsp. orange juice (you can easily fresh squeeze this!)
  • 1 tsp. vanilla extract
  • 3/4 cup matzah cake flour, sifted
  • Grated rind of 1/2 lemon and 1/3 orange

Preparation: whites In a large bowl (she really does mean large...), with an electric mixer, beat egg whites, adding salt, until stiff, but not dry. Set aside.Yolks-and-WhitesIn a small bowl, with electric mixer, beat yolks, add sugar, then liquids, and continue  beating for five minutes.With a spatula gently pour the beaten yolks on the stiff whites. Add 1/4 cup of sifted flour and fold in carefully. Continue to add 1/4 cup of the flour, carefully folding in until all is used.Lemon-and-Orange(She neglects to tell us what to do with the lemon and orange zest. I added it to the yolks before I added them to the whites. Worked great.)Final-before-bakingPour batter into an un-greased angel cake pan (we tried to use a 7x11 pan but it was too much batter... we used a 9x13 glass casserole dish in the end and it worked great). Place in a 350 degree oven and bake for 55 minutes.Invert to cool, and cut out of pan when cool. (Oops... didn't do that. Planning to cut it tomorrow at the seder.)Final-productI tasted it, of course... had to right? It was delish. Just like anything else that is Pesachdik, it tastes like matzah meal but it's going to be a great, parve dessert tomorrow. With a tiny corner cut out. Don't judge. It's a family seder. :)This recipe is by my Nanny - Mrs. Abraham Cronbach (as she is credited on the recipe)... Rose Hentel Cronbach.CHAG PESACH SAMEACH from the Kosher, She Eats kitchen! Look for our adventures with Vegan cooking after the chag. We review Mayim Bialik's new cookbook - Mayim's Vegan Table.

Our Engagement Story

How we got engaged:To read the full story, click hereWe are currently sharing a car as his blew up prior to a camping trip. He needed it yesterday for work so he dropped me off at my job in the morning. He came to pick me up after work. We had talked about maybe working out that afternoon but first we HAD to stop by the garden. It had been a rainy and cool few days and with Yom Kippur, we hadn’t been to the garden in a couple of days. He lured me there with the notion that our watermelon… yes we grew a watermelon!!! might be ready.That day I had forwarded him an email from the minyan (a lay led synagogue) that we had been attending, suggesting that we should join and do a couples membership. He told me “Whoa, lo0k you have to give me a night to think about this. Joining a synagogue as a couple is a big step. I mean, it says something, especially if we aren’t even engaged!”I could kick myself! How could I do that?! Scaring off the Sweet Boyfriend is NOT a good idea!So we proceeded to the garden. I flitted around… picking zucchinis and patty-pans while Sweet Boyfriend is off in a corner. La la la… no worries in the world.Sweet Boyfriend says: “Babe! Come here! You have to see this!”I come running. Is it a awesome squash? A yellow patty-pan? I come running. Just as I get to him, he turns around, looks me in the eyes and says: “I want to spend the rest of my life with you.I froze. Holy crap. That isn’t a squash. That is a ring. A beautiful ring.“Yes, yes, yes, yes, yes, yes,” I said.“Can I put this thing on your finger before I drop it in the dirt?” Sweet Boyfriend said.Of course. And though, after a touch of canoodling in the garden, I was ready to get back to picking… he informed me that it was all just a ruse to get me there. And there is champagne on ice at home. And we are going out to dinner.Whoa, can this man plan!When it was all said and done, he has been planning this for a while. He spoke to my father at break the fast after Yom Kippur, the day before, to get permission. His folks have seen and approved of the ring (and me).He became a diamond expert and purchased me a stone cut in a vintage style… to match my vintage style… and he proposed to me in the garden we grew together.

Why American Express Lost Our Business (and United too)

This blog was never a place to just air grievances. And I promise that is not what we have become. As I slip into my new groove, this blog and Kosher, She Eats will get back on track. However, I have found that this is the best way to broadcast a large amount of information. So ... here is the letter my husband sent to American Express and why AmEx lost our business. Names and amounts have been redacted to protect all involved.

To Whom It May Concern:I am writing to inform you that, after spending more than $XXX on my SPG American Express card last year and using it nearly exclusively for many years, I will no longer be using the card. The intention of this letter is to explain why I’ve decided to give all of my business to Visa instead.   Over the course of several months, I’ve tried repeatedly to get an answer about a disputed charge and the customer service I’ve received was awful.  First, I initiated the dispute over the phone, with nonsensical results.  When I called back again, the agent I spoke with suggested that I include a letter explaining the situation.  I did just as she suggested and even included supporting documentation.  To keep myself organized, I will first incorporate that entire letter sent on 10/11/2013 via fax:

To whom it may concern:

I am writing to provide an explanation for a $XX charge from United Airlines that I am contesting as well as supporting documentation.  This is actually my second time contesting the charge.  On my first attempt, I was told that I would be contacted by American Express before any resolution.  Instead I got a resolution letter that doesn’t really address the issue, more on that below.  I understand that you only need the last five digits of my account number (xxxxx) in order to link this letter to the contested charge.

My issue is that I do not believe I authorized payment for the flight that United is trying to charge to my card.  My wife and I purchased our tickets with the specific purpose of attending two weddings, in two states, in two days.  Therefore it was an imperative that our return flight was early, so that we wouldn’t miss the second day’s events.  When we booked our ticket, we are absolutely positive that we booked a morning flight.  A few weeks before our trip, we received an itinerary change from United that has us booked on an evening return flight.  I immediately called United and explained that this must be a mistake, but the agent told me that my claim was a literal impossibility.  I found the original email we received from United after booking the ticket, and very atypically, it only showed dates and departure/arrival cities – no flight number, no flight times.  We would have noticed this omission right away, but this is the first I’ve heard of a confirmation email not actually confirming a clear flight.  And in any case, the information in the email was accurate for the morning flight that we booked.  United’s representative told us the following: 1) It was impossible that we received the truncated confirmation email from united (attached to this letter) that we claimed.  When we offered to send him the email for review, he refused. 2)  Any complaint would have to be submitted online and a resolution would only come weeks later.   He said that we may not even get onto the flight we wanted at that point, since the flight may full by then.  3) We would have to spend hundreds of dollars rebooking the flights back to our original choice if we didn’t want to risk the multi-week complaint process.  4) Since I authorized United to charge my card, it doesn’t matter that they gave me the wrong flight and I likely made the mistake anyways.  I would have had to make this mistake twice, since my wife’s flight was booked with points in a separate transaction.

United never sent us the incorrect itinerary on the day we purchased the tickets.  Had they sent the email, I could have canceled right away without penalty.   Also, bear in mind, United refused to fix the problem in time for us to book the replacement flight.  We were left with no choice, so we contested the charge and booked another flight on a competing airline.  I was doubly confused after I read American Express’ first reply letter which claimed that the charge was not cancelled by United.  I am not even sure what that means, especially in light on what I was told over the phone by United’s representative.   In any case, we took another flight, I did not authorize United to charge us for an evening flight and I don’t want credit because United had no right to charge me for the wrong flight.

The attachments to this fax are the following:1)     United’s original truncated itinerary2)     United’s flight change email3)     The United agent sent us another email while on the phone, claiming that he had a record showing that we were in fact sent this itinerary the day of the purchase.  I do not believe we received this email and, as such, I believe United has no record demonstrating their position.

I would like for American Express to contact me about this issue at my mobile number xxx-xxx-xxxx.   I realize my problem is atypical and may benefit from some explanation over the phone.

Thank you for your time, Daniel Haykin

American Express never contacted me as I requested, and over the course of the next few weeks I disputed the charge multiple times with contradictory and irrelevant replies.  Additionally, on my Amex statement, where there are usually flight numbers, dates, times, and airport, it was suspiciously blank. My wife and I looked at other flights we purchased with our Amex and those details were always there, except in this case.As mentioned in the original letter, American Express first told me to call United’s customer service to book a replacement flight.  This was particularly curious, since United told me I would sacrifice my flight during my original conversation.  Even stranger, when I resubmitted the exact same dispute again, your reply changed to “not cancelled and no value status.”  Why the change?  Did I ask one too many times?  I suppose so, because I kept getting similar letters every time I submitted my info.  And why would I repeat the same thing over-and-over expecting different results, am I insane?  No, but your customer service told me to resubmit my claim each time, making me borderline nuts.After each denial, I called Amex to explain that the central issue was never dealt with.  United booked me on the wrong flight, sent me a strange truncated itinerary (taking away my ability to cancel or change my flight without penalty), and told me that my story couldn’t possibly be true.  I provided those very emails as proof to American Express, time and again.  On occasions, the customer service reps ‘could not see’ any supporting documentation, despite the fact that I faxed it to the number given.  They said try again, and so I did.  I would call back and pages would be missing again, they said upload them online, and so I did.  Sometimes the replies would include an electronic imagine of United’s credit card system, showing that my card was charged for the wrong flight.  As if anyone was questioning that they charged my card.  That was the whole point!  What in the world does that prove?  Either way, why will no one address the letter I keep sending you over and over, and why won’t anyone call me back?  Maybe I wasn’t talking to the right person.  Sometime in December, I asked for a supervisor.I was transferred to XXX (#xxxx) and since then, in fits and starts, I’ve dialogued with her on this issue.  The first time we spoke, I spent more than an hour, in total, explaining the situation.   When we got disconnected, she called me back to make sure she understood the issue fully.  Admittedly, XXX seemed bright, polite and very competent on our call.  I was reassured.  Finally Amex was going to take care of me; I was a valued customer!  She told me, from my best recollection, that she would contact me no later than the following Thursday.  That day came and went.  I waited a few more days, called the supervisor line again, and through another rep, left XXX a message that I would like her to call me back, as promised.  After a few days, XXX did call back and apologized, without giving a reason for not calling.  She said she needed more time, and again, gave me a firm date for her reply.  That day also came and went with no call-back.  Yet again, after a few days, I called the supervisor line.   This time I didn’t hide my frustration.  I told the rep that I am beginning to feel disrespected.Let’s put aside that the revenue American Express receives from my card is sizable.  Isn’t it just rude to waste so much of my time?   Does your company actually want my business?   The representative expressed regret and said they would pass the message along to XXX and her boss.  I heard from XXX a few days later.  She apologized that she repeatedly did not call me back, she said she made a mistake and she wanted to buy us dinner with a $50 credit to my card.  But she also informed me that my dispute was not valid because of some irrelevant detail of my original conversations with an agent months ago.  I was floored, she didn’t actually look into the question of the email/itinerary at all, despite keeping me waiting.  At this point, I had been disputing the same charge, with the same question, with all the same documentation for months and still no clear answer.  XXX apologize and asked for more time, to which I agreed with a new caveat.  I was done calling Amex and wasting my time stuck in your telephonic customer service horror show.I informed XXX that if she was not willing to help me, I would stop using my American Express and start a letter writing campaign to help the company understand why I took this action.  She told me that she understood and would call back, and did so a few days later.  She had been talking about my issue with her boss.  They decided, on an open-ended basis, to reopen my dispute and force United to answer my claims.  The dispute would not go away unless one of the two following scenarios was satisfied: 1) United produces an actual email itinerary on the day of purchase as they claimed that they sent, or 2) explain why they are allowed to book me on the wrong flight, not send an itinerary and then not fix their mistake.  XXX asked for me to send another piece of documentation, which I did.  She promised she would be in contact with me with the resolution.  Hallelujah, exactly what I wanted from the beginning.   Weeks later I noticed the dispute disappeared from the Amex website and I got a form letter from American Express again, and no surprise, I never heard from XXX.  Same letter as countless times before with an addition, United actually provided the email they sent me.  This is progress.  And you’ll never guess what they sent your company – the exact email they claimed could not exist!  Why was that sufficient for you to close the dispute?  Doesn’t that prove what I’ve said all along?  United circled things on the email and drew arrows, did that confuse you somehow?  We may never know.I called the supervisor line yet again, this time to get XXX’s ID number for this letter.  The representative I spoke with sounded very concerned when she heard my story, she told me XXX was a longtime employee and asked that I give her some time to contact XXX and her manager.  I agreed to wait until Monday (2/24/14), which no surprise, came and went with no call back.   Perhaps the perfect final punch line to this awful joke:  I just checked my Amex statement, XXX didn’t actually give us the $50 credit for forgetting to call us back like she promised.Having failed through endless calling, I will instead try to get your company’s attention by sending this letter and making it as public as possible.  You must understand how much I loved using your card.  At every opportunity, I made sure to tell friends and acquaintances alike how much I value my SPG Amex card.  With similar fervor, I will publicize why this is no longer the case.  My wife is a social media specialist by trade, I’m sure she will help with this effort.  To tell you the truth, I do feel disrespected by your company.  As I’ve told your ‘supervisor’ line now multiple times, I am willing to reconsider only when your company reaches out to me, but I do not intend on calling you on this subject again.  I may not be an important customer to American Express, but I’m sure Visa will like my business.Daniel Haykin

What it doesn't say in this letter is how HORRIBLY we were treated by United Airlines as well. Including but not limited to one of their reps legit hanging up the phone on me after spending an hour trying to fix this. Thus, American Express and United are on our NO GO list from now on.

Kosher Cheeses

tillamook+brickWith all these recent (ok two...) dairy recipes we have been trying, I got to thinking about Kosher cheeses. Kosher Hubby and I don't use cholov yisroel cheese (if that is Greek to you, that's ok, I'll explain below) but we try to steer clear of animal rennet. So let's talk cheese.What makes cheese Kosher?

Ok. So first and foremost... if the animal that makes the cheese is Kosh... then so is it's milk. However, there are two types of cheeses... soft and hard. Soft cheese (cream cheese, cottage cheese, even brie) are what they call "acid-set." They add bacterial cultures to milk and it forms soft curds (with liquid whey). These are usually Kosher,  most folks will still look for a hechsher because of the production equipment. It is the hard cheeses that pose some issues.

Hard cheeses are rennet-set. This means they add rennet enzymes to milk then firm cheese curds form with liquid whey. There are so many shades to this conversation but let us say this... rennet comes from the stomach of animals, most often from cows.  Additionally, there are some artificial rennets out there.

Just to add another dimension, some folks ban cheeses that are not made by Jews/Jewish companies. It comes from issues around understanding if the rennet came from a Kosher cow (aka when slaughtered, was it un-diseased). It is literally called gevinat akum (non-Jewish cheese).

What is Cholov Yisroel?

Cholov Yisroel is an extra stringency involving milk and milk products. In this case, every thing from start to finish (milking to packaging) was supervised by an observant Jew. This is to ensure that there are no unseen problems and make sure that your dairy products are of the highest kashrut standards. There was, at one time, fears that a farmer might mix in some milk from a non-kosher animal (horses, pigs) to the cow or goat milk. There are many groups that observe this stringency, including Chabad.

Where can I find yummy Kosher cheese?

Good question! Well, one way is to make it! Perhaps Kosher Hubby and I will make mozzarella one day for the blog. He has done it in the past and said it's delish! But for ease of use, you can buy a lot of good cheese out there. A favorite in the Kosher, She Eats home is Tillamook Kosher Cheddar. We call this "egg cheese" in our house because we love it on eggs in the morning! It's no longer easy to find true Italian Parmigiano that is Kosher any more. Here's an article on the death of this delicious cheese. As mentioned in the article Parmigiano has a nice cousin, Grana Padano. You can find it in stores or here though it is not easy to come by and expensive. The Cheese Guy is awesome. He has TONS of varieties. I haven't tried his brand personally but as far as cheeses I enjoy... check out the Parmesan and Pecorino. He's got a great selection. Here is another site with a decent selection of cheeses. Zabar's has some kosher cheeses too. And one last site with kosher cheese options.

Here is a really good article about how cheese is made and about the Kashrut of cheese: Say Cheese! I really recommend reading it! Great details on most of what I addressed here!

Winter Soup

Well. It's cold. No doubt about that. So today, Hubby and I decided to make a yummy minestrone soup. Actually what happened was, Hubby wanted to make a butternut squash gratin (yes, recipe coming) and I remembered a recent recipe from Real Simple for a minestrone soup with butternut squash. Perfect pair for dinner!Please forgive the lack of pictures... the Kosher, She Eats kitchen was NOT clean enough to get any good pics. I promise we will have some new ones for you the next time we make this!Of course, nothing in the Kosher, She Eats kitchen could be simple... We don't eat pasta or bread (regularly) plus we wanted to use what we grew/had canned in season so we adjusted the original recipe. Here is our version of the Winter Minestrone. One thing... I totally 'free-handed' this recipe... do what feels right. I love carrots in soups so I added more. If you love beans, add beans or squash or whatever!Ingredients:

  • Olive oil
  • 1 medium onion, chopped
  • kosher salt and black pepper
  • 1 14.5-ounce can diced tomatoes
  • 1 half pint (8oz) jar of homemade tomato sauce (yes, you can use canned... but NOT PASTA SAUCE, actual tomato sauce... we will get you canning next season. It's easy!)
  • Some butternut squash, cut into 1-inch pieces (The other recipe calls for a small squash... I didn't have that much since we were using it mainly for the gratin.)
  • 6-7 medium carrots, chopped
  • Some green beans (we used a sandwich bag of green beans we had frozen during the season. If you do not have this luxury, grab some frozen ones at the store. They are usually flash frozen at the peak of the season.)
  • 2 15-ounce cans navy beans, rinsed (or pinto, or kidney... whatever bean you want... I wouldn't do black beans though... personal preference. Also... I forgot to rinse mine and the world kept spinning.)
  • Vegetable stock
  • 1 3-inch piece Parmesan rind (optional), plus grated Parmesan for serving
  • 1/2 Savoy cabbage, chopped

Preparation:

  1. Before you start... get a big soup pot. Don't do this step in a frying pan... keep the flavors in there! Okay, heat some olive oil in your SOUP POT. (I say vociferously because at first I didn't then switched pans... don't bother to get that frying pan dirty.) Add the onion, about ¾ teaspoon salt, and about ¼ teaspoon pepper. Sauté, stirring frequently, until soft and nearly translucent (about 8 to 10 minutes).
  2. Add the tomatoes and their juices as well as your tomato sauce to the pot with the onions. Simmer until thickened (about 6 to 8 minutes... I left it on a bit longer as I was prepping the other ingredients).
  3. Add squash, carrots, beans, green beans, 8(ish) cups vegetable stock, and Parmesan rind, if desired, and bring to a boil. Then turn it down to a simmer, stirring occasionally. You want the vegetables to get tender. This could take about 20 to 25 minutes, however, since I put mine up early in the afternoon, I kept it on a low simmer for more than an hour. I let the veggies get soft and even added some more vegetable stock to bring it to the right soup-y-ness.
    1. NOTE: If you added the Parmesan rind (which I totally recommend trying, if you are serving a dairy meal) continually taste the soup. The rind really imparts A LOT of flavor and you might want to take it out before the cooking time is up. We left it in for maybe 30 minutes.
  4. About 30 minutes or so before you plan to  serve the soup, add cabbage. Simmer until the cabbage isn't too crunchy.
  5. Serve with grated Parmesan on top.

Ok, like I said, we were a little loosey goosey about this recipe. And it totally worked. I put it up around 3 and we ate it around 6:30. It stayed warm the whole time but make sure the liquid doesn't boil out!! It really didn't take long to prep and made everything smell great while we were cleaning our house. After I put the soup up, we had extra butternut squash (from the gratin) and we threw it in. Also, the first night we ate this, the cabbage had a bit of a crunch to it (delish!) but at subsequent "eatings" the cabbage was less crunchy (surprisingly still delish)!If you don't use the rind or top with Parm, this is a great parve soup. And it's fabulous as a dairy soup as well!One last tip for you... Start with one bowl. We got so excited the first night we each ate two... and the rest of our dinners which left us totally over stuffed! This soup is SUPER filling.Enjoy!Kosherly yours,Kosher T & Kosher Hubby

Disable the Dashboard in OS X Mavericks

I downloaded the new OS X Mavericks for my macbook and I love it... except there are a few things that I have been struggling with. One was that the Dashboard launched if I sneezed the wrong way... I would just swipe the wrong way and while I was in the middle of working, I would end up in the dashboard. UGH! It was driving me crazy. So I googled and found this article from IT World: http://www.itworld.com/operating-systems/379426/disable-dashboard-os-x-mavericks How to kill your Dashboard in OS X Mavericks. The old articles have instructions that don't work but this did. If you aren't sure where the Terminal is... search for it using the spy glass on the top right of your Mac. :) Hope this helps you, it helped me!

Disable the Dashboard in OS X MavericksGet rid of the Dashboard in OS X MavericksBy Jim Lynch, ITworldHere's how you can disable the Dashboard in OS X Mavericks.1. Open the Terminal application (it's in the Utilities folder).2. Type in the following command then hit Enter.defaults write com.apple.dashboard mcx-disabled -boolean true3. Type in the following command to relaunch the Dock, then hit Enter.killall DockNow the Dashboard is gone from OS X Mavericks.