Ancestreats

#CooksTip: Preserving Lemons

#CooksTip provided by Amanda @ Maroc Mama Preserved lemons are the ingredient that makes Moroccan cuisine what it is. A Moroccan pantry simply cannot exist without a jar of preserved lemons. Most often they are used in tajines though you will also find them in salads and fish dishes. #CooksTip for Preserving Lemons: After you have gathered your lemons, salt, and … Continue reading »

Halva Cookies (Sesame Tahini & Almond Flour)

Submitted by Leslie, AnSister @ Ancestreats. In general, my husband and I grew up in families with very different spice racks and menus. One of our shared favorites is Halva (חלבה). Not a surprise from his side, since he grew up in the Middle East. It may seem a bit out of the norm for me, having grown up … Continue reading »

Less is More Stifado (Greek beef & onions stew)

Submitted by Relly. This Greek stew has few ingredients, and is yet so rich in flavors. Since back in the days beef was an expensive product, my grandmother would make this dish for the high holidays, Rosh Hashanah and Passover night. My family and I continue this tradition and have this dish for holiday dinners. My … Continue reading »

Quick Cilantro-Lime Pork Tacos – Gluten and Top 8 free

Submitted by Michelle Landvik from raising (and cooking for) a Protein Intolerant Child. I was born in Southern California where Mexican food was common and delicious. In the early ’80s, mom decided to move us to the land-locked prairie where tortillas were practically unheard of at the time. The only “Mexican” food people ate in our small … Continue reading »

Norwegian Bløtkake (Birthday Cake)

Submitted by Katrina Crosby. My mother, Hege Ingeborg, is 100% Norwegian. She was born in Norway and when she was 5 she and her mother moved to America. She still has much of her family there and I have enjoyed several trips to visit relatives in The Land Of The Midnight Sun. It is GORGEOUS! I … Continue reading »

#CooksTip: Peeling Ginger

#Cooks Tip: Peeling Ginger Here is a photo of me peeling ginger using a spoon, not a veggie peeler. It’s how I do it because you don’t lose any of the root. The other tip for ginger is that you can cut it into 1 ounce chunks and freeze it in ziplock baggie so you can … Continue reading »

Gone in a Flash Matzah ‘Crack’

Submitted by Amanda C.B. This is based on a David Lebovitz’s recipe. He is a published chef who lives in Paris and blogs at davidlebovitz.com. He calls it Crunch. I call it Crack. Once you start eating it you can’t stop. I’ve been making this treat for years now, with lots of topping combinations. I always make it for … Continue reading »

End the Strike Passover Granola

Submitted by Rachael, AnSister at Ancestreats. This recipe is a riff of the Chow.com recipe, “Matzo Granola with Apricots and Pistachios.” I turned to it during my family’s Pesach Breakfast Revolt of 2012. In observance of Passover, my children were not allowed their morning standby of multigrain Cheerios so they went on a food strike. … Continue reading »

Tub-to-Table Gefilte Fish

Submitted by Jane Morgenstern. This is my husbands’s grandmother’s recipe, passed down to her daughter, my mother-in-law. His grandmother would always make her own fresh gefilte fish, and by fresh, we mean fresh, as the carp was swimming in the bathtub. We have done away with that step, and purchased our fish already ground from the … Continue reading »