Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

:)

Friday, 22 April 2011

Matza Balls -- the whole-foods, vegetarian version





Who doesn't love matza ball soup? So what if it's chicken soup and you're a vegetarian? It's a taste of childhood. Eat, eat, it's good for you. At least that is what your bubbi will tell you. Or your auntie Voula who might just make it out of lamb. Fear not, for those who eschew meat, there is a perfectly good way to make both the broth and the matza balls that doesn't involve anything that ever had a face -- except for the person making it, who probably has one. I'm going to go with most likely.

For the broth we made, please check out the Leek and Vegetable Broth for Matza Ball Soup. This broth rocks, and is delicious and easy.

The matza balls are super easy too. There are very complicated ways to make matza balls if you want to look for one. I adapted my recipe after doing much research. I make it with whole wheat matza that I turn into matza meal using the food processor. However, if you have a source for whole wheat matza meal that comes in a box, be my guest. Or if you are more traditional than me, you can always go for the white matza meal. But you know me. I'm a bit of a white-food-a-phobe. (Or should I say a lot ...)

In my recipe, I added 1/2 cup of almond meal, which is entire optional. I should tell you that the addition doesn't seem to affect the taste or the texture in an adverse way, and we've had them both with and without. So, if you are a nut-phobe or allergic, or don't have any almond meal, you can happily skip it with equally gracious results.


ingredients:

1 cup whole wheat matza meal (approx 5 sheets of commercial square matza in the food processor if you don't have matza meal)
1/8 tsp granulated garlic
1/2 tsp vegetarian bouillion (optional -- if you use one, choose one without msg)
plenty of black pepper
1 tsp sea salt
1/2 tbsp dried parsley
1/2 tsp marjoram
1/2 tbsp apple cider vinegar (optional)
4 eggs
1/4 cup extra virgin coconut oil
1/2 cup almond meal (optional)


directions:

1. combine the matza meal with the seasonings
2. stir in the coconut oil and the beaten eggs
3. add the optional apple cider vinegar and almond meal if you are using them
4. allow this concoction to sit in the fridge for about 30 minutes
5. roll the batter into balls (they will get bigger when you boil them). I made 18, and they seemed like a good size when cooked.
6. boil the finished matza balls in water for 40 minutes. Remove carefully with a slotted spoon.
7. store the drained matza balls in an airtight container without any addition liquid.
8. before serving, reheat the matza balls in the broth. This will allow them to absorb some of the broth flavours. Yummy.














2 comments:

Rachel Lynette said...

I found your post by searching for coconut oil matzah balls and was so delighted to find your recipe! I was wondering if coconut oil would work. The fact that you use whole wheat matzah is a huge bonus...I didn't know you could do that. Made my first batch today and they are so yummy. Thanks so much for posting. I am so thrilled to have guilt-free matzah balls. I will never go back to the old recipe.

stacey said...

Rachel Lynette
Thank you so much for trying my recipe, and posting about it. I'm thrilled you enjoyed them! We've made them this way for the past few years, and they are always well received. My aunt's favourite was when we did a leek and fresh green pea soup with the matza balls. Best wishes!!

stacey