Month: December 2013

Chocolate Molten Lava Cake
December 23, 2013

Chocolate Molten Lava Cake

This gluten free low carb chocolate molten lava cake recipe from Living Low Carb…One Day At A Time looks delicious.   This is something that probably should only be made when you know you’re going to have a lot of guests or strange and unwanted expansion…

Dessert, Paleo, Pareve, Recipes
-
by Aviva
-
0 Comments
Omission Beer Gets GF Status
December 11, 2013

Omission Beer Gets GF Status

Did any of you celiacs or gluten-free people ever think you could drink a beer made with malted barley again?  Well, guess what.  According to The Oregonian, Omission Beer has undergone stringent GF testing by the Celiac Sprue Association and is officially declared free of…

Uncategorized
-
by Aviva
-
1 Comment
Yapchik – For When You’re Sick of Chulent
December 11, 2013

Yapchik – For When You’re Sick of Chulent

Here’s my yapchik recipe.  Enjoy!

Yapchik!
something great you can make when you're sick of chulent for Shabbos...
Write a review
Save Recipe
Print
Cook Time
24 hr
Cook Time
24 hr
Ingredients
  1. Defrosted meat marinaded according to taste. We use like 2 - 3 lbs of a nice, fatty brisket. Fat is good.
  2. Potatoes! We use like 5 or 6. Yukon Gold are best.
  3. 1 Onion
  4. Fresh garlic according to taste
  5. 1 cup vegetable soup
  6. Salt, pepper, whatever spices you like on your meat/chulent.
  7. Parchment paper
Instructions
  1. If you want, marinade the meat beforehand overnight or for just a few hours according to taste - I use olive oil, balsamic vinegar, fresh garlic, salt, pepper, paprika, curry, ginger, cinnamon and honey if I'm in the mood - you can really get very creative with the marinade so pick one you like and go for it.
  2. Cut the meat up into appropriately sized chulent chunks.
  3. Grate the potatoes and onion as if you were making a potato kugel, all in the same bowl. Salt and pepper accordingly.
  4. Try to get as much moisture out of the potato/onion mix as possible - if you are using Yukon Gold potatoes a paper towel should absorb enough when you squeeze.
  5. Line the Crockpot with parchment paper.
  6. Put a layer of potato mix.
  7. Put a layer of meat.
  8. Put a layer of potato.
  9. Put a layer of meat.
  10. Put a layer of potato.
  11. Get this in the Crockpot cooking on low by Friday/Erev Shabbos at 12-1 PM.
  12. Right before Shabbos put in one cup of liquid - I use whatever soup is available or just water.
  13. DO NOT overdo the liquid or the yapchik will be soggy - it still tastes good but it's not the point, if you know what I mean.
  14. Enjoy!
Gluten Free Kosher https://gluten-free-kosher.com/
Crock Pot, Main Course, Meat, Paleo, Recipes
-
by Aviva
-
0 Comments
Celiac Disease Foundation Unveils New Celiac Healthcare Practitioner Directory
December 11, 2013

Celiac Disease Foundation Unveils New Celiac Healthcare Practitioner Directory

This is great news for anyone who wants to make sure their practitioner is someone who really understands celiac disease. The Celiac Disease Foundation has unveiled a new celiac healthcare practitioner directory which you can visit here. As anyone with celiac disease knows, it’s really…

News
-
by Aviva
-
0 Comments