Posts Tagged ‘jewish’


spicy minted melon and berry salad

July 18, 2013

found a bunch of recipes from when i first started cooking!

1/3 c sugar
1/4 c whole mint leaves
1 jalapeno, seeded, cut in half
1/2 honeydew melon, seeded (other melons are great, too) and cut into bite-sized pieces or balled (or both)
1 c blueberries or purple grapes, seeded
1 T lime juice
1 T chopped mint leaves

boil 1/2 c water with sugar, whole mint leaves, and pepper. simmer 5 mins. cool.

combine everything.


from jewish food digest by yaoraha, 1998


simple pasta with krupnik (blood kishke)

September 8, 2012

kishke is one of my favorites. make sure to try kasha varnishka with kishke so you know the original. this recipe calls for krupnik, a kishke with beef blood, which i learned upon duckduckgoing it is more often used as a name for a spiced vanilla liquor.

this meal is impossible to mess up. the kishke may fall apart on you in the frying pan, but don’t give up. it’ll crumble in the pasta, anyhow. just throw it into the sauce!


1 package pasta

1 pat lard/butter/coconut oil
1 onion
2 cloves roasted elephant garlic (or 4 cloves of regular-sized garlic)
half a roasted mild-hot pepper
a roasted eggplant
1 can diced tomatoes
1 splash cooking sherry
1 splash balsamic
1 splash acv
1 heavy pinch of fresh herbs (i used oregano, rosemary, and thyme in the sauce)

2 links krupnik sausage (kishke with beef blood)


in saucepan, fry onions in fat. cook til translucent. add roasted garlic and pepper. stir fry few mins. add eggplant, vinegar, tomatoes, sherry, and herbs. salt and pepper to taste. the sauce is done when it tastes good.

in separate frying pan, cook krupnik until crunchy on the outside and creamy inside.

cook pasta in a separate pot and set aside.

add sauce and cooked sausage


recipe by me


kasha varnishka with kishke

April 30, 2011

k. made this amazing meal tonight.


sautee tons of onions and mushrooms
when soft, add kasha*:broth 1:2 with:
soy sauce
just a little coriander
black pepper
and a little mustard oil
stir in cooked bowtie pasta

* = some people coat kasha in egg white before cooking to keep it separated. we didn’t, and it did get a bit mushy.


we got some from the local sausage shop. fried slices until they got crunchy.


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