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כ״ב שבט ה׳ תשע״א – Thursday 27 January 2011
She’s vile, she’s uncensored, she tells it like it is: She’s Auntie NosebagGreat fun reading unless she’s talking about you “darling!”Dears, Now that you’ve read my Astrology Column I wanted to share my marvelous wisdom with you….Uranus has been playing hide and seek with Mars this month while Pluto has triangulated with Venus which will wreck havoc on people’s digestive enzymes for the next few weeks. I always try to lower the acidic levels by eating vegetables in creative fun ways. Try my stuffed mushroom recipe for a real treat. Foods of the Zodiac: 24 large mushrooms¼ cup sliced green onions1 clove garlic, minced¼ cup butter2/3 cup bread crumbs5/8 cup shredded smoked cheese
**You can even add those left over cooked veges to add extra flavor and utilize those left overs. |
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Quinoa Milk great for Pesach!http://www.geniuskitchen.com/recipe/quinoa-milk-385896?soc=socialsharingfb Recipe by l.a.k.vogel READY IN:8hrs 30mins Ingredients Nutrition water, as needed (filtered if desired) 1 pinch salt Directions Put the washed quinoa into a glass container with a lid. Cover the seeds with water, put the lid on it, pop it in the fridge overnight. The next morning, pour the soaked quinoa into a seive and wash it again. Put the quinoa into a pot with 2 cups fresh water (not the water it soaked in) and a pinch of salt. Bring it to a boil, covered. Turn the heat down and simmer the quinoa (covered) until all the water is absorbed, about 20 minutes. place the cooked quinoa in a blender with 2 more cups of water. Blend on high for 1 mkinute, then add water until the milk reaches your desired consistency. You would add any desired sweeteners and flavorings at this point. Strain the quinoa milk through a fine cheesecloth (a clean napkin will do) into a bowl. Note that, even with the straining, there will still be flecks of quinoa in the milk. These will settle out later, so don’t worry. Pour the quinoa milk into a clean quart-size jar, and stick it in thew fridge to cool. Note that the milk may seperate a little. This is okay. Just give it a little stir. The milk will keep about a week, unless you freeze it (I guess you could freeze it? I’ve never tried.). Happy quinoa-milk making! Hemp Seed:
Steps: no need to soak hemp seeds, just blend together and strain through cheesecloth, although this is an optional step since they blend up nicely. Serve chilled or room temp. Store hemp seed in the fridge or freezer, they are loaded with fragile essential fatty acids and can go rancid easily. Taste/consistency: looks a tad like a sesame seed and has a delicious, buttery, nutty flavor similar to that of a pine nut or sunflower seed. Very creamy, unique, pale green milk. Add-ins: 1/4 tsp vanilla extract, 2 tsp raw wild-harvested honey or grade B maple syrup and pinch of fine ground sea salt. Make it fancy: add cardamom and cocoa. Mixed berries blended in alone, or with cocoa and maple syrup are divine options as well. I love this milk blended with blueberries. Nutritional bennies: hemp protein contains all 21 known amino acids (complete protein), including the 9 essential ones that adult bodies cannot produce. Hemp seeds are considered by leading researchers and medical doctors, to be one of the most nutritious food sources on the planet. Shelled hemp seed is 33% pure digestible protein and rich in iron and vitamin E (3x the amount in flax) as well as omega-3 and GLA. – – – |
How To Make Any Nut Milkhttps://www.thekitchn.com/homemade-cashew-milk-243347 Makes 2 cups What You NeedIngredients
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Recipe NotesStorage: Leftover nut milk can be stored in an airtight container in the refrigerator for up to 4 days. If it separates, just shake to recombine. 2 Ingredient Raw Cashew MilkThis 2 ingredient raw cashew milk is my all time favorite plant milk. It’s really creamy, easy to make and cheaper than store bought.
Ingredients
Instructions
Nutrition
Find it online: https://simpleveganblog.com/2-ingredient-raw-cashew-milk/
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Rice Cleansing DietBy Gloria Hedva Olson 28 March 2015 This diet will help you clean out your system after all the holiday food, parties and binges. Darling
 1st 3 days: We eat only rice (brown recommended)., boiled in water, preferably with no salt, if necessary, then scant. Lemon is fine. Make sure to drink at least 8-10 glasses water daily.After first 3 Days, may use spices such as turmeric, cumin, cinnamon, sweet paprika, muscat, ginger, also garlic and onion. The 2nd 3 days: Add GREEN vegetables. Rice plus: cucumbers, lettuce, beet greens, baby leaves, spinach, parsley, coriander, fennel, celery, zucchini, green beans. 3rd Set of 3 days: Add ORANGE vegetables. Rice plus: Greens and Orange vegetables. Carrots, Butternut Squash, Pumpkin, Sweet Potato 4th set of three days: Add ROOT vegetables. Rice plus: Greens, Orange, Root vegetables (herbs and spices, olive oil, plenty of lemon juice before serving all along). Roots such as: Kohlrabi, Beets, Parsley root, Celery root. 5th set of three days: Rice, Green vegetables, Orange and Root vegetables, add Cereals such as: Buckwheat, Barley, Oatmeal, Millet (NOT Wheat). 6th set of three days: Rice plus LEGUMES/BEANS – All Kinds: Azouki, Choumus, Lentils, Mush, plus GREEN, ORANGE and ROOT Vegetables. 7th set of three days: Add, Seeds (Pumpkin, Sunflower, Sesame), Nuts (Almonds, Brazil, Cashews, Pecans, Walnuts), Fish 3X weekly. Recipes and ideas for this 3-week, easy, Rice Cleansing Diet, to come (hopefully). |
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The Secret to Keeping Fruits and Vegetables Fresh LongerAuthor: Seventh Generation 12 Feb 2014 When it comes to spending time together, fruits and vegetables are surprisingly human-like. It seems the real secret to keeping them at their freshest for as long as possible is simply knowing where they like to spend their time and which fruits and veggies get along best. Fruits and vegetables give off an odorless, harmless and tasteless gas called ethylene after they’re picked. All fruits and vegetables produce it, but some foods produce it in greater quantities. When ethylene-producing foods are kept in close proximity with ethylene-sensitive foods, especially in a confined space (like a bag or drawer), the gas will speed up the ripening process of the other produce. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days. [wpex Read more] You can take advantage of this if you want to speed up the ripening process. Put an apple in a bag with an unripe avocado, or a peach in a closed paper bag with a ripe banana. But if you want your already-ripe foods to last longer, keep them away from ethylene-producing foods. Store cold-sensitive fruits and veggies on the counter, not in the fridge since lose flavor and moisture at low temperatures. Once they’re fully ripe, you can refrigerate them to help them last, but for best flavor, return them to room temp. Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don’t migrate. And remember: One bad apple really can spoil the whole bunch. Mold spreads rapidly and contaminates everything nearby, so toss any spoiled produce immediately. For longer life, keep your produce whole –don’t even rip the stem out of an apple until you eat it. We love how this quick-reference chart from sparkpeople.com puts it all in order. |
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With all the scandal in the press about Kraft Macaroni and Cheese Having GMO (genetically modified wheat etc.) I pulled out one of my favorites. If you want REAL Food with the same amount of time and half the price try:Easy Stove Top Macaroni and Cheese macaroni and cheese Total Time:30 mins Prep Time:15 mins Cook Time:15 mins Ingredients:Servings: 4  Osem Macaroni 8 ounces elbow macaroni Directions: 1) Cook macaroni according to package directions. NY Times Publishes Kraft Mac & Cheese Warning LabelWhat’s considered the most respected newspaper in the world today published the Kraft warning label that a Food Babe reader found in the UK on an imported US box of Kraft Macaroni & Cheese. I want to thank the NY Times for investigating and broadcasting this label to the world and millions of Americans in their newspaper and online for everyone to see. This is a huge victory in food awareness! Given all the media coverage since March, it is now becoming blatantly apparent that there are serious concerns with the ingredients in Kraft Mac & Cheese. Everyone who reads the NY Times today will see the 2 warnings: Warning #1: This Product May Cause Adverse Effects On Activity And Attention In Children (This warning label is required because The US version of Kraft Mac & Cheese has artificial food dyes yellow #5 and yellow #6 which are proven to be linked to hyperactivity in children.) Warning #2: GMO Declaration: Made from genetically modified wheat. (May contain GMO) (This warning label is required because the US version of Kraft Mac & Cheese contains GMOs.)[wpex Read more]  Warning #1: This Product May Cause Adverse Effects On Activity And Attention In Children (This warning label is required because The US version of Kraft Mac & Cheese has artificial food dyes yellow #5 and yellow #6 which are proven to be linked to hyperactivity in children.) There was quite a bit of speculation about this label last week. Many people on the internet questioned if it was real and where it came from. According to the report in the NY Times, in video evidence I posted, and in two other videos here and here, we can now conclude the following: The NY Times verified that this is in fact a real label on US Kraft Mac & Cheese sold in the UK. We know that Kraft does not label, distribute or export the US version of Mac & Cheese officially. (To echo my quote in The NY Times, I find it extremely bizarre that Kraft had no knowledge of their products being sold and widely available in one of the largest retailers in the world (Tesco) and are trying to pass this off as a black market supply.) Kraft has confirmed they do not use GMO wheat. (However, no one to my knowledge has tested the product to verify this 100%, which is important considering the contamination of GMO wheat in Oregon.) Kraft customer service confirmed use of other GMOs in their products (see video evidence here). Given all the public statements that Kraft has made to the media about this label so far – they have not attempted to refute one important fact – Their product “May Cause Adverse Effects On Activity And Attention In Children.” This is truth they can’t deny. Tesco who sells the US version of Kraft Mac & Cheese in their “World Foods” section confirmed the label is placed on by the distributor – Innovative Bites. The case is still not solved. THERE IS STILL A MAJOR QUESTION UNANSWERED. No one has been able to get in touch with distributor Innovative Bites (including me) to find out why they used the words “made with genetically modified wheat” on the label. Lynne Galia, the spokeswoman I met at Kraft headquarters when I delivered thousands of signatures, has still not responded to me directly. She will not answer my emails or my phone calls. She will gladly talk to the NY Times and other news agencies, but not to me or the other 290,000 people I represent who signed a petition asking Kraft to remove artificial food dyes. I find it bizarre that Kraft wouldn’t genuinely want to answer basic questions about their product – especially after I posted this concerning information that could have health implications to millions of people and children. How can we continue to trust a company like Kraft that is more concerned about making greedy business decisions to keep their market share and paying their executives millions of more dollars year after year, while neglecting enormous public outcry regarding their flagship product? How can we continue to trust a company that continues to not take responsibility for their product containing petroleum based dyes and GMOs? How can we continue to trust an American company that reformulates their products without harmful ingredients to our friends overseas but not to us?  Kraft Mac and cheese ingredients I want to leave you with a clarification note I received from Flo (who is definitely a hero for finding this label!) She would like to share her unedited thoughts about Kraft Mac & Cheese here: I’ve been eating Kraft Macaroni and Cheese for a long time now and have grown to enjoy the product, much like many others I’m sure. However with these recent discoveries of the yellow dyes and their effects as well as the GM wheat and GMOs, I’ve become very concerned. I have continued to eat Kraft macaroni and cheese in moderation knowing the effects it may have, however I’m certainly considering stopping if the ingredients aren’t changed. I’m worried about the long term effects it may have and really hope that Kraft can find a way to alter the ingredients, making them safer and healthier, without it having an effect on the taste of the product. Mainly, I’m concerned that children around the world may be eating this without knowing the effects it could have. Also, I would like to thank the New York Times for publishing the photo and not dismissing it as fake. ~ Flo Wrightson Cross Source: foodbabe.com [/wpex] |
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How to Cook a Frozen Fish that’s too big Darlingby Auntie Nosebag |
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| First wash the fish and then try to put the fish in the middle, face down and then face up – tail down. Eventually it defrosted and bent and then when soft I cut the head and tail off and was able to continue cooking it in small amount of oil with paprika, cumin, caraway seeds and a splash of tomato paste in the pot. It cooked and tasted great, I also placed gefilta fish in the extra sauce and that came out good as well. Better than just out of the jar. | |
 If you don’t have one of these, try… |
 First wash the fish and then try to put the fish in the middle, face down and then face up – tail down. |
 Eventually it defrosted and bent and then when soft I cut the head and tail off |
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Israeli Breakfasts – Don’t Skip that Morning Meal:Shakshouka: |
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| Shakshouka:”This Tunisian and Israeli dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.” | ||
 Shakshouka:Shakshouka, from the Hebrew word leshakshek meaning “to shake”, is a popular, spiced, egg and tomato dish. |
Ingredients: 3 tablespoons olive oil 1 1/3 cups chopped onion 1 cup thinly sliced bell peppers, any color 2 cloves garlic, minced, or to taste 2 1/2 cups chopped tomatoes1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt 1 hot chile pepper, seeded and finely chopped, or to taste 4 eggs |
Directions: 1. Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes. 2. Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine. 3. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes. ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 5/1/2013 |
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Auntie Nosebag goes Crackers & How To Make Your Own Emergency Survival BarsEmergency Outdoors on July 09th 2012 http://blog.emergencyoutdoors.com/how-to-make-your-own-emergency-survival-bars/ |
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Auntie Nosebag goes Crackers |
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Emergency Survival Bar |
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Place all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx. 1000 calories or enough food for one day. These will store for a long time if they are cooked until quite dry, and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water |
High Energy Survival Bars |
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1. Mix all ingredients except for peanut butter through a meat grinder. 2. Add peanut butter and mix well. 3. Roll out into 1/2 inch thick sheets. 4. Cut into bars and wrap well.Makes 60 2 ounce bars |
Homemade Survival Energy Bars
This homemade energy bar recipe is chock full of goodies and will sustain even the most exhausted trekker through the trip home. Wrap them individually and make extras for tucking into BOB (Bug Out Bags) or GHB (Get Home Bags) backpacks.
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Preheat the oven to 350 degrees. Generously butter or oil an 8 x 8 inch square pan (preferably nonstick). Crack the egg into a medium sized bowl. Add the sugar and vanilla extract and mix thoroughly. Stir in the granola, raisins, hazelnuts and M&M’s and mix until combined. The M&M’s can be replaced with carob chips,which will cut down on the sugar content.Transfer to the pan and distribute evenly over the bottom, pressing firmly with your hands. Bake for 25 minutes. Cool and cut into bars or squares. Serves 8 to 12.The trick here is to let the homemade energy bar cool!TOP | ||||||||||||||||||||||||
High Calorie Protein barsSubmitted by: NATURENUT1233 https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2645049 IntroductionMade to fill you up and give you lots of nutrition at the same time. Grab a couple bars on the go when you have to miss a meal, or use as a snack to help keep your weight up if exercising a lot, pregnant or nursing, or otherwise find it hard to keep on weight. Feel free to alter the recipe to suit your needs. Minutes to Prepare: 15 Ingredients5 C quick oats (dry) TipsAren’t the best tasting recipe but designed to be filling and provide lots of omega 3’s, protein, and calories along with other nutrient dense ingredients. You can also make these into cookies or muffins if you prefer instead of making bars. After 15 mins of baking you can turn off the oven and just leave them in the oven until they reach desired hardness as well. DirectionsPreheat oven to 350. Grease two baking sheets with some of the olive oil and then put the remainder in the dough. Mix all moist ingredients and all dry ingredients separately then combine. Put half of the dough on one cookie sheet and press it flat to fill one half side of the pan. Do the same with the other sheet and remainder of dough. Bake at 350 for 10 – 15 mins and cut apart into bars. Space apart on cookie sheets and bake until they reach desired hardness. Store in freezer and use as a quick meal or to help maintain / gain weight from time to time. Serving Size: Makes 20 2 inch by 4 inch bars Number of Servings: 20 Recipe submitted by SparkPeople user NATURENUT1233. |
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Recipe for Making Your Own Emergency RationsMay 14, 2012 SHTF Gear https://youtu.be/dSLi-n_JPRo This recipe makes 3 lbs and 12 ozs of uncook dough with 8,651 total calories. That makes about 20 – 3 ozs bars of rations with over 430 calories each. You can play with this recipe by adding other ingredients like nuts, dried fruit or peanut butter but make sure you do not use anything that can become rancid. Good luck. |
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 Easy-Peezy High Calorie Survival Bars IngredientsYou will need |
DirectionsStep 1: Combine Dry IngredientsIn A Large Bowl: Add 4 Cups of Flour, 2 Cups of Sugar, 1 Cup of Corn starch, add Vegetable Shortening and Honey together in the bowl then flavoring. Add optional ingredients. Step 2: MixCombine your Ingredients Step 3: Combine and BakeDump mixture onto hard surface and begin to knead like bread dough then make a Dough ball. Use parchment paper Bake @ 350 degrees for 25 minutes or until golden brown.Step 4: StorageCut into 2 inch x 2 inch squares Let cool then pack in Vacuum seal bags. Place 6 squares each into 3 vacuum seal bags for a total of 18 20 – 3 ozs bars of rations with over 430 calories each squares If you are planning a camping trip, plan and pack at least 2400 calories per day) |
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Healthy Brownie Granola Bars7-ingredient granola bars that taste just like a raw brownie! No baking required besides toasting the nuts and oats – an optional step. Simple, all naturally-sweetened and so delicious.
Minimalist Baker
 Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 (bars)
Category: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 7 Days
Ingredients
Instructions
Notes*Adapted from my 5-Ingredient Granola Bars and 5-Minute Espresso Walnut Brownies Nutrition Per Serving (1 of 12 bars)
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Healthy Peanut Butter Chocolate Chip Quinoa Barsposted by Beth @ The First Year on April 6, 2016 Healthy peanut butter chocolate chip quinoa granola bars! 7 ingredients and 30 minutes to bake! The best homemade granola bar! https://thefirstyearblog.com/healthy-peanut-butter-chocolate-chip-quinoa-bars/ Yield: 8 inch pan Total Time: 50 minutes Ingredients:
Directions:
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Tarahumara Pinole Energy Barsby Andrew Olson 6April2013, https://www.oneingredientchef.com/tarahumara-pinole-energy-bars/ Now… I don’t run 50 miles a day (ha!) but once I started experimenting with this pinole nonsense, I realized why the Tarahumara rely on it so much: it’s the perfect source of energy. When I eat a pinole energy bar before running, I have more endurance, my blood sugar seems to stay more stable, and I recover quicker. These cakes are the most natural and easily digestible source of energy that I’ve ever eaten while working out. The problem is… there are virtually no good recipes for pinole. The ones online aren’t very tasty or just don’t work well. I have spent a long time coming up with the right ingredients and the right quantities. The recipe I’m about to share with you is so delicious and it holds together well enough to throw in your pocket for the second half of those 50 mile runs. 🙂 I’m confident it’s one of the best pinole recipes you’ll find. But what about taste? Amazing. But almost impossible to describe. It’s not quite cornbread… not quite a cookie… not quite an energy bar… but a delicious combination of all three. Super magical powers aside, these energy bars have become one of my all-time favorite foods and I eat them almost every day.
Makes 3 energy “cakes”
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DIY High Calorie Bars
In preparing for a backpack hunt there aren’t many places where we can increase our performance:weight ratio and save money at the same time. Luckily (since it’s an expendable or one-time-use item) food is one area where with a little extra at-home preparation and research, one can increase the calorie density of their consumables while saving money over the course of a season. The most simple way to start is by making your own calorie-rich snack or energy bars. We burn so many calories in the mountains that persistent re-fueling is essential to maintaining our drive day in and day out. Keeping convenient trail food handy is the only way to assure frequent eating on the go. Unfortunately, altitude, physical exertion, and fatigue have a way of curbing hunger, making proper eating habits easier said than done. This is where the calorie density of our food becomes incredibly important: when we don’t feel like eating, every bite we take matters. Some type of store-bought bars, whether they be Cliff Bars, Power Bars, etc. can likely be found in nearly everyone’s pack at any given time. You can do better though… read on to learn how. Making the Bars Making your own high-calorie bars that put the store-bought stuff to shame is quick and easy. You might spend more time wandering around the store looking for Dried Dates than you will making the bars. And don’t worry, there’s no oven
By Comparison, a 2.4 oz Peanut Butter Crunch Cliff Bar supplies 104 Calories/Ounce, for a total of 249.6 calories. Sure, if the Cliff Bar weighed the same as the homemade sample above it would be closer at 327 calories… still 107 calories short, and you’d have to buy another Cliff Bar. For the sake of another mainstream comparison, PowerBar’s latest Performance Energy bar weighs 2.01 oz and offers 220 calories, for a less than stellar 109 Calories/Ounce. At least they have catchy packaging. Lastly, while not necessarily apples to apples, Mountain House’s most calorie-dense dinner entree option is Mac and Cheese, coming in at about 130 Calories/Ounce. So just how much difference does it make to eat the homemade 434 calorie bar on the go vs a 250 calorie store-bought bar? According to a popular online calorie estimate calculator, the extra 184 calories in the homemade bar is enough energy to allow a fit 175 lb man hike about a mile while wearing a 30lb pack. Substitutes and Additions One could easily add and substitute ingredients to the recipe. Apparently orange zest in the mixture enhances flavor, although I have not tried it as I like the taste as-is. By using Macadamia nuts instead of Peanuts, the calorie density would increase slightly, although the protein would drop significantly. Whether you decide to stick with the recipe above or play around with ingredients on your own, rest assured that you’ll end up with a final product that adequately addresses your backcountry nutritional needs. Good luck. -Todd Harney |
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Happy Purim
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Hamantashens
2nd Hamantashen recipe
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Purim Chocolate BabkaHow to Make Chocolate BabkaA Purim favorite! Ingredients: 2 oz fresh yeast (or 6¾ tsp dry yeast) ½ cup warm water 6½ cup flour ½ cup sugar 12 oz margarine (3sticks) (1 1/2 Israeli margarine sticks) ½ cup warm orange juice 4 eggs - pinch salt - Filing: 2 cup sugar ½ cup confectioners sugar 1 cup sifted cocoa 2 Tbsp coffee granules (maybe 1 Tsp) 1 Tbsp vanilla sugar - Topping: 4 oz margarine (1stick) ½ cup sugar 1½ cup flour 1 Tbsp vanilla sugar - To assemble: - oil for smearing 1 egg, beaten for egg wash Directions: Dough: Dissolve the yeast in the water with a drop of the sugar. After it has completely dissolved, combine with the remaining ingredients in the mixer bowl. Mix well with a dough hook to obtain a smooth dough. Cover and allow to rise for 1 hour. Filling: Mix all ingredients and mix well. Topping: Mix by hand to form crumbs. To assemble: Preheat oven to 350F Grease 3 loaf pan. Divide dough into 3 parts. Work with one section at time. Roll the dough to double the length of the pan (about the size of a cookie sheet) and smear with oil. Smear 1/3 of the chocolate filling over the dough. Roll up jelly roll style and pinch the ends closed. Fold the roll in half and twist 3 times. Transfer to loaf pan. Brush with beaten egg. Sprinkle the streusel over the entire roll. Repeat with the remaining two parts of dough. Bake for 1 hour. |
| Wednesday, January 23, 2013 |
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Friday, December 28, 2012
Auntie Nosebag’s Leftovers pot soup |
Wednesday, 28 September 2011Auntie Nosebag wishes everyone a good year and a sweet year on Rosh Hashanah.
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Sweet New Year’s Tzimmes1/2 pound dried apricots Wash the apricots, pears and prunes and soak in cold water to cover for 1 |
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Friday, 29 July 2011Auntie Nosebag is on Sabbatical, So Duke will introduce you to Barak’s Famous Tex-Mex Chili
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Dog Gone Good ChiliServes 8 to 10 servings Ingredients: 500 grams beans Soak and cook beans as to package directions… (warning! click here to see what happens if you don’t soak the beans.)the longer and longer and longer they soak and you change the water and change the water and change the water the less gas you will experience afterwards. Cook onions in oil till golden and add soy nuggets or meat and brown. If you decide to use soy nuggets you know it tastes just like meat! Then add all the peppers and tomatoes and you get a nice blend. If you want to sicken everyone in the house brown the hot peppers in a bit of oil and watch everyone start coughing but if not just put them in the pot and close the lid. Oh no just kidden folks don’t do that it will make everyone start coughing and you’ll have to open all the windows. Let this cook and when after you slow cook this for several hours you can add the cumin, cilantro, tehina paste and paprikas and stir for another half hour. These chili can improve with age if you keep it going and makes a great alternative to Cholant. |
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Wednesday, 27 July 2011With all the news about Norway, I thought we needed some Norwegian Smorgasbord recipes. This one is so easy to make as well, enjoy darlings. |
 Auntie Nosebag wears the latest Norwegian Nazi School Uniform that the new Hitler youth wear, in honor of the Durban III conference which the Oslo Hitler youth are going to, in support of Boycott Divestment & Sanctions(BDS) of Jews and Israel |
Auntie Nosebag’s Sweet and Sour Norwegian Meatballs1 12 oz jar Chili Sauce
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| If you want more information about the new Nazi Hitler Youth school uniforms that Auntie Nosebag wears, Click Here!If you want to save yourself and your family from the new Nazi Hitler Youth and the Boycott Divestment & Sanctions(BDS) of Jews and Israel, Click Here! |
Field of Vision – A Night at the Garden from Field of Vision on Vimeo.In 1939, 20,000 Americans rallied in New York’s Madison Square Garden to celebrate the rise of Nazism — an event largely forgotten from U.S. history. A NIGHT AT THE GARDEN, made entirely from archival footage filmed that night, transports audiences to this chilling gathering and shines a light on the power of demagoguery and anti-Semitism in the United States. Directed by Marshall Curry See more from Field of Vision here: fieldofvision.org For more on the rally, read a Q&A with Marshall Curry here: |
כ״ז אדר א’ ה׳ תשע״א – Thursday 3 March 2011 |
Auntie Nosebag’s English Crumpets:Darlings, my therapist suggested toning things down so I’ve decided to have a new look as well. In order to help improve my popularity I’ve decided to purchase a new Christian Dior outfit and perfume! Don’t you just love it! Crumpets are so British, and the world seems to be watching England lately, and what’s tea time without English Crumpets, so here they are. ENGLISH CRUMPETS RecipeIngredients: Combine water, yeast and sugar. Let stand until bubbly, about 5 minutes. Heat milk, 1 tablespoon of the butter and salt in a saucepan over low heat just until warm. Add to yeast mixture. Add 1 cup flour to yeast mixture and beat until smooth, about 2 minutes on medium speed of mixer. Beat in egg. Add remaining flour and beat until smooth. Cover batter with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour. Stir down batter and let rest for 5 minutes. Meanwhile, melt remaining butter in a saucepan over low heat. Skim off foam and discard milky solids from bottom of saucepan. Brush bottom of a skillet with melted butter. Brush insides of four crumpet rings or 3-inch round cookie cutters with butter and place rings in skillet. Heat skillet over medium heat. Spoon about 2 tablespoons batter into each ring. Cook until batter begins to bubble on top and is lightly browned on bottom, about 2 minutes. Remove rings. Turn English Crumpets over. Cook until lightly browned on bottom and done in centers. Can be served warm or split and toasted before serving. |
John Galliano, fashion designerFrom Wikipedia, the free encyclopediaIn October 1996, LVMH moved Galliano to Christian Dior, replacing Italian designer Gianfranco Ferré. In 2010, Galliano identified his love of theatre and femininity as central to his creations; he said “my role is to seduce”, and credited Standard Oil heiress Millicent Rogers as an influence. On 25 February 2011, Dior announced that it had suspended Galliano following his arrest over an alleged anti-Semitic tirade in a Paris bar. The same day, Paris-based citizen journalism site Citizenside received video of Galliano on a similar rant in the same bar the previous December. In the video a drunk Galliano, seated at table à L’Absinthe, insults a group of Italian women and declares “I love Hitler… People like you would be dead. Your mothers, your forefathers would all be fucking gassed.” This incident happened just before Paris Fashion Week for Autumn/Winter 2011-12. Natalie Portman, an Israeli-American actress, whose great-grandparents died at Auschwitz, had an endorsement contract with Dior for its Miss Dior Cherie fragrance. In a statement, she expressed “disgust” at Galliano’s anti-semitic comments.Portman said: “I am deeply shocked and disgusted by the video of John Galliano’s comments that surfaced today…I hope at the very least, these terrible comments remind us to reflect and act upon combating these still-existing prejudices that are the opposite of all that is beautiful.” Not everyone in the fashion industry shared Portman’s disgust. Stylist and costume designer Patricia Field defended Galliano by sending an email to 500 friends, blogs and media. She dismissed Galliano’s rants as “theatre.” Later, in a phone interview with Women’s Wear Daily, she described Galliano’s videotaped behaviour as “farce” and said she was bewildered that people in the fashion community have not recognised it as such. “It’s theatre … It’s farce. But people in fashion don’t recognise the farce in it. All of a sudden they don’t know him. But it’s OK when it’s Mel Brooks’s The Producers singing ‘Springtime for Hitler’”, Field added. Another model for Dior, French actress Eva Green, said of the incident: “Sometimes, you can make mistakes. I don’t think he’s anti-semitic. I’m Jewish. I don’t think he has anything against the Jews. I think it’s more that he was probably a bit drunk.”] On 1 March 2011, Dior announced that it had begun procedures of dismissal for Galliano, with Dior’s chief executive Sidney Toledano stating, “I very firmly condemn what was said by John Galliano”. Galliano denied the allegations through his attorney, and launched a defamation lawsuit against the couple accusing him of antisemitism. Various rumours have also surfaced stating that he was set up. “From the very first day of Fashion Week, many editors have been saying that Dior wanted to get rid of him and that a plot like this would save it from having to pay him a reported £17 million”, said Marcellous L. Jones, editor-in-chief of fashion web magazine TheFashionInsider.com. Dior announced it will continue to support the Galliano brand financially due to license despite his previous scandal involving alleged anti-semitic remarks. On 8 September 2011, he was found guilty of making anti-Semitic remarks. John Galliano has been sentenced to pay a total of €6,000 (US$8,400) in suspended fines after a French court found him guilty of giving public insults on account of race. |
כ״ב שבט ה׳ תשע״א – Thursday 27 January 2011
She’s vile, she’s uncensored, she tells it like it is: She’s Auntie NosebagGreat fun reading unless she’s talking about you “darling!”Dears, Now that you’ve read my Astrology Column I wanted to share my marvelous wisdom with you….Uranus has been playing hide and seek with Mars this month while Pluto has triangulated with Venus which will wreck havoc on people’s digestive enzymes for the next few weeks. I always try to lower the acidic levels by eating vegetables in creative fun ways. Try my stuffed mushroom recipe for a real treat.Foods of the Zodiac: 24 large mushrooms¼ cup sliced green onions1 clove garlic, minced¼ cup butter2/3 cup bread crumbs5/8 cup shredded smoked cheese
**You can even add those left over cooked veges to add extra flavor and utilize those left overs. |
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Shirat Devorah