Tuesday, September 04, 2018

Pereg is spicing up Jewish holidays with these great recipes

 For many Jewish families, fall brings back memories of irresistible aromas emanating from Grandma’s kitchen and delicious, soul-warming feasts to welcome Rosh Hashanah, the Jewish New Year. Every family had at least one cherished “it wouldn’t be the holidays without” dish. Now it’s your turn to keep the memories alive.

But with the rise of foodie culture, people’s palates are more adventurous than ever. And our generation is way more health-minded than they were back in the day. What if you changed things up a bit?
Pereg understands that today’s cook wants to respect old traditions and while sparking new ones. 

A world of all-natural products – from gluten-free flour and pasta swaps to exciting spice blends and ancient grains – makes it all possible.
 Try replacing regular flour  Teff for gluten-free desserts that everyone can enjoy.

Apricot Truffle Tart (Gluten Free)
Exotic Teff flour stars in this decadent ending to a festive meal, courtesy of BrokenTeepee

Teff Crust
2 cups Pereg Natural Gluten Free Teff Flour
½ cup vegetable oil
¼ tsp. salt
¼ cup honey
2 Tbsp. cold water

Filling
½ cup apricot jam
1 cup full-fat coconut milk
2 cups semisweet chocolate chips
1 tsp. vanilla

Preheat oven to 375°. In a large bowl, mix together the crust ingredients until fully blended. Dough will be crumbly. Press into a 10" tart pan. Lightly prick the bottom with a fork (don't go through to the bottom). Bake in the preheated oven for 10-12 minutes. Let cool.

After the shell has cooled, heat the coconut milk and vanilla in a small saucepan to boiling. Remove from heat and add the chips. Stir until completely smooth.
Spread jam evenly on the tart bottom. Pour the chocolate mixture over top. Refrigerate for at least two hours.

 Give Sweet and Sour Meatballs an international spin with Thai Sweet Chili Panko bread crumbs.


Stuffed Mini Peppers

Radio host and food and lifestyle writer Cindy Grosz aka @cindyscorners shares this tip for a quick, healthy appetizer. Try it with cucumbers, zucchini, or any firm vegetable. (Visit @cindyscorners for New Year product Give-away promotion.)
Mini peppers

1 package of your favorite Pereg grain mix (Freekeh with Vegetables, Quinoa with Spinach, Couscous with Cranberries, Basmati Rice Lemon & Herbs, etc.)

Add-ins of your choice (Chopped apples, dried fruits, sautéed leeks, mini cubes of grilled butternut squash)

Pereg Natural Mint OR Dill seasoning

Prepare the grain mixture according to package directions. Stir in add-in(s) of your choice.  Slice off the top of each mini pepper, scoop out the seeds, and fill with your stuffing. Garnish with mint or dill to taste.

Sweet and Sour Meatballs
Seasoned breadcrumbs add zest to this versatile dish from The Set Table.  It works as a hearty entrée or serve with toothpicks as an elegant hors d’oeuvres.

I pound ground beef
1 egg
¼ cup Pereg Thai Sweet Chili Panko bread crumbs
1 diced onion
1 cup packed brown sugar
3 Tbsp. all purpose flour
1½ cups water
¼ cup distilled vinegar
3 Tbsp. soy sauce
In a medium bowl, combine the ground beef, eggs, panko, and onion. Mix thoroughly and shape into golf ball-sized balls (or smaller if serving as hors d’oeuvres). Gently brown the meatballs in a large skillet over medium heat. Set aside.
In a large saucepan, combine brown sugar, flour, water, white vinegar, and soy sauce. Mix thoroughly.   Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Make roasted veggies sing with a sprinkle of Everything But the Bagel spice mix.

I received complimentary product.




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