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Recipes I've Shared:
exactly as it sounds, on whole wheat bread.
An everyday kibbutz salad.
tapioca pudding with chia.
Can be used for sandwiches. I use it to stuff fish fillets or cannoli noodles.
A quick breakfast.
This soup is traditionaly eaten on Friday afternoons when all the family is gathered around the table. A tablespoon or two of Fenugreek sause (hilbe) is added to the soup.
A well balanced salad. Seeds are optional, but I like to fill half my plate with this, both to start the meal as well as to finish.
basic recipie for fried chicken breast but baked with oil.
Mostly vegetables but I still can't eat a full cup. My children and husband love this and always go back for seconds. Great with a salad of mixed greens.
The morrocan version of chulent
This is eaten on bread or pita and is typicali very hot but the heat can be reduced for personal taste.
a portion is 1 cookie, rather high in calories but if you can stop at 1 it makes a satisfying snack.
tasty with rice or rice/bean noodles/couscous
Very tasty all in one recipe. Can be made also with chicken (arroz con pollo)
For people who like to make every thing from stratch. I am currently in Brazil so coconuts are plentifull and very very cheap. It was well worth the effort.
In Israel the supermarket sell a lowfat (from .5% - 9%) soft white cheese, about the consistancy of yogurt. I use 500 grams of the 5%. I make it sometimes crustless and sometimes with a mixture of ground almonds and coconut depending on my mood, but for a lowfat cheesecake, it has full flavor but without the heart-ache (double meaning intended).
excelent with a fresh salad to accompany