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Recipes with Whole Wheat Pasta

A global approach to breaking the fast – St. Louis Jewish Light



There are many explanations for fasting on Yom Kippur, some Talmudic and some more spiritual. Fasting, a form of self-denial, is designed to bring us closer to G ‐ d and to bring ourselves closer to ourselves.

My brother-in-law Mark Gutman, who has been reading and singing the Torah for years, sent me a beautiful sermon from Rabbi Danya Ruttenberg (read it at, in which she speaks of fasting “ritual of purification” , that means, “to rise higher and higher into joy”.

Many of us will fast on Yom Kippur and then will come together with families to break the fast at sunset. The way each of us breaks the fast varies by family and where in the world our families came from.

The St. Louis Holocaust survivor Eddie Jacobs, for example, was born in 1930 in Simleul, a small town in Romania. In 1932 his family moved to the rural farming community of Dobra near the Hungarian border. On the morning of Yom Kippur, as on every Shabbat, Eddie and his family hiked 3 miles from Dobra to Sopor, where his grandparents lived and where their school was located.

After the last shofar explosion, the family walked the 3 miles back to their farm, where they “break their fast with a schnapps and wish each other the best for the new year,” Eddie told me.

Margi Lenga Kahn

Eddie’s mother then served breakfast: a large pot of soup made from one of the chickens she raised. She served the soup with rice or noodles, plus various types of vegetables that were grown on her farm: beans, potatoes, radishes, peas, beets, cauliflower, carrots, onions.

Her dessert was the traditional Hungarian poppy seed cake bun.

“I remember my mom’s poppy seed cake was the best,” Eddie proudly told me. “Occasionally she would make a second cake filled with a sweet walnut paste. Both were very tasty and were exactly the right start to a sweet new year. “

For the Chicagoer Leyla and Erman Kaspi, who were born in Turkey, breaking the fast begins with kiddush, followed by a rather unusual and delicious tradition: Everyone receives a 10 cm long end of a warm, crispy baguette. Leyla prepares it by scooping out the soft inner part of the bread, drizzling it with olive oil, seasoning it with salt and pepper, and then pouring it back into the crust. She serves this traditional delicacy with fresh lemonade.

The rest of this meal can include an avgolemono soup (a chicken and lemon soup) with vermicelli and, for dessert, baklava, travados (a sweet boreka filled with nuts and honey), or tezpichti (a semolina cake soaked in sweet syrup). .

Galina Dega from the university town was a Moscow-born refuser who immigrated to St. Louis in 1992. She was very close to her grandmother, who lived in Moscow just a few minutes’ walk from Galina’s family and who eventually moved into Galina’s family home. Galina recalls that her grandmother always served hot, very sweet tea and a piece of honey cake to break the fast.

Her grandmother waited about 20 minutes and then presented each guest with a bowl of homemade chicken broth. In the center of the table would be a bowl of crispy farfel that Galina’s grandmother had made from her fresh pasta dough. After rolling out the dough thinly, she cut it into 2-inch squares and deep-fried them in lard. The farfel stayed crispy in the soup, which Galina remembers was delicious. After the soup, Galina’s grandmother might serve a light salad, maybe a piece of chicken from the soup, and more honey cake for dessert.

Although each family has their own traditions around Yom Kippur food, I find that learning the unique traditions of our international Jewish “family” sometimes inspires me to try something new for my own breakfast. If you want to tap into your international heritage, here are some recipes from around the Jewish world.

G’mar chatima tova.

Margi Lenga Kahn is a mother of five and grandmother of eight. As a cooking teacher at the Kitchen Conservatory, she is working on a project to preserve the stories and recipes of traditional chefs. She welcomes your comments and suggestions below [email protected]

Recipe: Tunisian lemonade

(Recipe adapted from blog,

The thought of homemade lemonade on an empty stomach sounds so refreshing. This variant, enriched with lime juice, fresh ginger and rose water, is unique and delicious.



¾ cup of freshly squeezed lemon juice (from approx. 3-4 lemons) plus 2 tbsp. (divided)

¼ cup freshly squeezed lime juice (from approx. 2 limes)

1 cup plus 2 tsp. Granulated sugar

1 cup plus 7 cups of water, divided

11-inch slice of ginger root, peeled and cut in half

1 teaspoon. Rose water (optional)

For garnish

Freshly cut lemons and limes

Fresh mint leaves


1. Combine ¾ cup of lemon juice with all of the lime juice; Reservations.

2. In a small saucepan, stir together the sugar, 1 cup of water and the remaining 2 tablespoons. Lemon juice. Add the slice of ginger and cook over medium heat, stirring, until the sugar has dissolved and the mixture appears syrupy.

3. Remove pan from heat and stir in rose water, if used. Let cool down to room temperature. After cooling, discard the fresh ginger.

4. Pour the reserved lemon-lime juice, simple syrup, and the remaining 7 cups of water into a jug; mix well.

5. Pour ice into glasses, add lemonade and garnish each serving with a lemon and lime wedge and a sprig of fresh mint. Chill the rest of the lemonade in a covered jug.

Makes 8-10 servings.

Recipe: semolina, olive oil and honey cake

(Recipe adapted from “Eating Out Loud” by Eden Grinshpan)

Semolina flour is ground from durum wheat, which has a high gluten content and a light yellow color. Grown in Europe and the Middle East and typically used in baking cakes and cookies, it is the flour of choice for making pasta. Adding it to cakes gives it a little more structure, texture and an earthy taste. If you can’t find semolina or prefer not to use it, you can just substitute the same amount of all-purpose flour. Despite the icing, this cake isn’t too sweet!



Unsalted butter, for the pan

1¼ cup all-purpose flour, plus more to sprinkle the pan

1 cup of semolina flour

1 cup plus 2 tbsp. Granulated sugar

1 teaspoon. baking powder

1¼ tsp. coarse kosher salt

½ tsp. Baking soda

3 large eggs, room temperature

¾ cup of whole milk yogurt (I used just under ¾ cup of whole milk ricotta cheese)

½ cup of milk

1 cup of extra virgin olive oil

¼ cup of honey

grated zest of 1 medium lemon

grated zest of 1 medium orange

Honey and lemon glaze:

1/3 cup granulated sugar

2 TBSP. honey

1 heaped tbsp. freshly squeezed lemon juice

Mascarpone cream:

1¼ cup of heavy cream

1½ tbsp. Granulated sugar

2 TBSP. Mascarpone cheese (could replace natural Greek yogurt)

1 teaspoon. Vanilla extract

To serve:

Icing sugar for dusting

Any fresh seasonal fruit, sliced ​​and briefly seared with a teaspoon each of honey and lemon


1. Preheat the oven to 350 degrees. Butter and flour a 9-in. round cake pan. If you want, you can line the bottom of the pan with a parchment circle cut out. put aside.

2. To make cakes, whisk together all of the dry ingredients in a medium bowl; put aside.

3. In a large bowl, whisk together the eggs, yogurt or ricotta, milk, olive oil, honey and both zest. Pour the flour mixture over it and fold in the ingredients with a spatula until everything is completely incorporated.

4. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean in the center of the cake.

5. While the cake is baking, make the icing: mix the sugar and honey in a small saucepan. Heat, stirring, until the sugar melts and the mixture comes to a boil. Take the pan off the heat and stir in the lemon juice.

6. Immediately coat the hot cake with all the hot syrup. Set aside for 30 minutes, then carefully turn the cake out onto a grid lined with parchment paper and immediately place it back on a serving plate. Let cool down completely.

7. To prepare mascarpone cream, whip the cream in a medium-sized bowl with a hand mixer or in a food processor with the beater until it is just thick. Add sugar, mascarpone and vanilla. Continue beating until everything is incorporated and the cream is thick but not stiff.

8. Dust the cake with powdered sugar to serve. Place a slice on each plate, spoon some cream aside and top it with the seasonal fruit of your choice.

Make 8-10 servings.

Sephardic eggplant salad

This salad (or Salatim) is easy to prepare and great in taste. Any variety of fresh herbs can be used in addition to or in place of parsley and mint. For example dill, basil or coriander. Try the salad before serving, adding lemon juice, salt and pepper as needed. Although the salad tastes best fresh, it can be prepared a day or two in advance and kept refrigerated. Let it reach cool room temperature before serving.



2 medium eggplants, about 2 pounds. total

2 large tomatoes, cleaned and roughly chopped

2 TBSP. flat-leaf Italian parsley, roughly chopped

2½ tbsp. chopped fresh mint


¼ cup of olive oil

2 TBSP. freshly squeezed lemon juice, plus more to taste

1 teaspoon. Red wine vinegar

2 TEA SPOONS. honey

1 teaspoon. coarse kosher salt, plus more to taste

¼ tsp. freshly ground black pepper, plus more to taste

1 teaspoon. ground sumac

1 clove of garlic, peeled and finely chopped

Freshly ground black pepper to taste

For serving

1-2 tbsp. Extra virgin olive oil to drizzle with

½ cup of roasted walnuts, roughly chopped, for garnish

6-8 butter lettuce leaves for serving (optional)


1. Preheat the oven to 400 degrees. Line a small baking pan with foil paper, followed by a sheet of parchment paper.

2. Prick the eggplant randomly with a fork (about 10-15 times each)

3. Place the eggplant in the prepared baking pan and fry for 45-55 minutes, or until the fork is tender. Carefully put eggplants in a colander to cool.

4. As soon as the aubergine is cool enough to touch, peel it (discard the skin) and roughly chop the pulp. Put it in a shallow serving bowl.

5. In a separate small bowl, whisk all the ingredients for the vinaigrette together. Pour the vinaigrette over the warm aubergine; throw to distribute them evenly.

6. In a small bowl, mix the tomatoes, parsley and mint with the remaining vinaigrette; Let rest for five minutes. Using a slotted spoon, pour the tomato mixture evenly over the aubergine. Season to taste and add more salt and pepper as needed.

7. Cover the bowl with plastic wrap and refrigerate.

8. Before serving, drizzle the eggplant salad with extra virgin olive oil and sprinkle with chopped roasted walnuts. Serve as is or spoon part of the salad into individual lettuce leaves (optional).

Makes 6-8 salad servings.

Recipes with Whole Wheat Pasta

Column: Interested in plant-based foods? Here’s what you need to know



If you ask people what’s keeping them from going vegan, many will say, “I just couldn’t go without my favorite food.” does not taste as good as those who depend on meat and dairy products.

Switching to a plant-based diet comes with a lot health benefits, including reducing the risk of heart disease and reducing the chance of developing certain types of cancer. It also has a huge impact on the environment, as farm animals are solely responsible for it emit 15% of global greenhouse gases.

Despite these benefits, a full vegan diet can be intimidating. Just reducing the consumption of meat and milk can have significant effects environment and Bless you Services. It just takes a little planning and knowledge.

It is important to know that a diet without meat is too Deficiency in certain nutrients, as some are mainly contained in animal products.

However, these deficiencies can easily be remedied through conscious dietary choices. Beans, whole grains, leafy vegetables and fresh fruits all provide nutrients like iron, essential fatty acids, calcium and zinc. If none of this sounds appealing to you, there is many other options to get your vitamins and nutrients.

Vitamin B12 is the only essential vitamin that is not found in plant sources, but can easily be replaced with a dietary supplement.

Another common deficiency is protein. While meat is the main source of protein for most people, plants are high in protein. Lentils, chickpeas, nuts like peanuts or almonds, quinoa and potatoes are just a few examples high protein plants often found in vegan diets.

Protein isn’t just limited to fruits and vegetables, however. Some of the most common vegan protein alternatives are tofu, tempeh, and seitan, all of which can and are to mimic the texture and taste of meat healthy alternatives to their real meat counterparts.

Tofu and tempeh are made from soybeans. Tofu is tofu made from soy milk and tempeh are fermented soybeans. Seitan is the vital gluten that is extracted from wheat, but without the significant carbohydrate content found in most wheat products.

In addition to substituting meat, there are many ways to substitute other animal products such as dairy products and eggs.

Milk can replace any number of nut or oat milk, and butter can easily be replaced with margarine or vegetable fat.

Vegans also have some tricks for mimicking the taste and texture of cheese and creams. Many companies today sell vegan cheese that tastes just like the real thing.

Creamy and cheesy sauces can be made from ground cashew nuts, such as: Brandi domings Garlic Alfredo Sauce or Pasta Monique Volz’s easily customizable mac and cheese.

There are also vegan alternatives for baking your favorite treats. Eggs can beChia egg“That’s just one tablespoon of chia seeds mixed with two and a half tablespoons of water. A chia egg thickens to a consistency similar to eggs, making it a perfect substitute for most baked goods.

Here are a few more simple beginner meals that are high in protein and other essential nutrients.

Sonja Overhisers The chilli recipe uses quinoa to mimic the texture of ground beef and a healthy dose of beans for protein. She also suggests adding in a simple homemade vegan sour cream made mostly of cashew nuts.

Making your own seitan was all about trending on TikTok a few months ago and with good reason: for the simplest recipes, only flour and water are kneaded together. The flour is rinsed to remove most of the carbohydrates, leaving only protein-rich, vital gluten.

Sam Turnbulls The recipe for fried “chicken” speeds up the process of making seitan by hand by replacing most of the flour with vital wheat gluten bought in the store, making it even easier and faster to make.

If you are looking for a vegan starter, Nora Taylors crispy buffalo cauliflower is a savory treat for everyone. This classic dish also includes a simple vegan ranch made from vegan mayo.

It’s easy to commit to making a few plant-based meals each week using simple recipes like these to help both your health and the health of the planet.

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Recipes with Whole Wheat Pasta

Deli Tea, Gulden’s Mustard, Hunt’s Ketchup, Funables Fruit Snacks ::



* This post has affiliate links and we can get a small commission for using them.

Publix has new deals this week for Publix Deli Tea, Gulden’s Mustard, Hunt’s Ketchup, Funables Fruit Snacks, Butterfinger Fun Size Candy, Chex Mix Snacks and more!

These offers are based on the online ad preview on the Publix website for a location in Raleigh, NC. Some prices may differ in other stores. You can review your ad to check prices. This list is not a price guarantee.

Offers valid from September 15th to October 5th

These offers are valid from September 15 to October 5, 2021. You can find all participating products in the advertisement.

Wish-bone dressing, selection, 15 oz, BOGO for $ 1.17 each

Arnold Whole Wheat Bread or Country, 24 oz loaf, BOGO for up to $ 2.35 each

Kellogg’s Town House, Club, Toasteds, Zesta Saltines Cracker, select

Retail: $ 2.50

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Cheez-It Snack Cracker, Snack Mix, Grooves, Duoz, Snap’d, 7.5-12.4 oz

Sale: $ 3

Coupons: $ 1/1 coupons from when redeeming 850 points, $ 1/2 coupons from on the Coupons tab, or the link to Smart Shopper Coupons recently

Nestle Coffee Mate creamer, 32 oz, assortment, $ 3

Community Coffee, 12-count box or 12-ounce bag, BOGO for up to $ 4.50 each

Kellogg’s Cereal, choose

Sale: BOGO

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LaCroix Sparkling Water, 12-pack cans, buy 2, get 1 for free

Offers valid all week

These offers are valid from September 22nd to 28th, 2021.

To produce

Publix whole carrots, 1 pound bag, $ 0.79

Umbilical oranges, $ 1.29 / lb

Iceberg lettuce, $ 1.50

Bartlett pears, $ 1.69 / lb

Envy apples, $ 1.69 / lb

Green beans, 1 pound bag, $ 1.99

Peaches, Plums, Variety, $ 1.99 / lb

Red or white seedless grapes, $ 1.99 / lb

Grape Tomatoes, $ 2

GreenWise Organic Red or White Seedless Grapes, $ 2.49 / lb

Organic peaches or nectarines, $ 2.49 / lb

Broccoli or cauliflower, $ 2.50 / bunch

Red raspberries, 6 ounces, $ 2.50

Asparagus, $ 2.99 / lb.

Zucchini or Yellow Squash, 24 oz tray, $ 2.99

Fresh Attitude Salad, 5 oz, $ 3

GreenWise Organic Portabella Mushroom Capsules, 6 oz, $ 3

Fresh Express Salad Kit ir Mixes, 5-13 oz, $ 3.33

GreenWise Organic Soot Potatoes, 3 pounds, $ 3.49

Publix Russet Potatoes, 5 pound bag, $ 3.49

GreenWise Organic Romaine Hearts, 3 Pieces, $ 3.99

Meat seafood

Boston Butt Roast Pork, Boneless, $ 2.99 / lb

Publix mid-cut pork loin rib chops, $ 3.99 / lb

Lean ground beef, 3 pounds or more, $ 4.99 / pound

Chuck roast, boneless, $ 5.99 / lb

GreenWise 92% lean ground beef burgers, $ 6.49 / lb

GreenWise Lamb Shoulder Blade Chops, $ 6.99 / lb

Extra large white shrimp, 21-25 / lb, $ 7.99 / lb

GreenWise Scorpionfish Fillets, Wild, $ 7.99 / lb

Steaks from the New York Strip, boneless, $ 8.99 / lb

GreenWise Boneless Chicken Breast, BOGO


Hormel Appetizers, 15 oz, pre-cooked, assortment, $ 5

Perdue Short Cuts Chicken Breasts, 9 oz, or Breaded Nuggets, Strips or Chops, 12 oz, ready-cooked

Sale: BOGO

Coupon: $ 1.50 / 3 printable coupon when you log into

Delicatessen, Bakery & Flowers

Publix Deli Tea or Lemonade, 1 gallon, BOGO for up to $ 1.50 each

Toufayan Tandoori Flatbread, Assortment, 18 oz, BOGO for up to $ 1.50 each in Deli

GreenWise Bakery Bagels, 4 pieces, $ 1.89

Publix Bakery Italian Pizza Dough, 15 or 16 oz, $ 1.99

Publix Bakery Ciabatta Rolls, 4 pieces, $ 2.49

Stacy’s Pita Chips, Selection, $ 2.50 in Deli

Publix Deli Ultimate Whole Sub, $ 5.99

Joseph’s Lavash Bread or Flatbread, 9 or 10 oz, BOGO in the Deli

Alstroemeria bunch, $ 3.33

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Publix Greek Yogurt, Assortment, 5.3 oz, $ 0.90

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Publix grated cheese, 16 oz, $ 4

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Kozy Shack Pudding, 22 oz or 4 or 6 pack, BOGO

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storage stable

Funable fruit snacks, 10 pieces, BOGO for up to 1.45 USD each – 1 digital Publix voucher and 0.50 Ibotta cashback offer = free after both offers

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Hunt’s Ketchup, 20 oz, BOGO for up to $ 0.99 each

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Publix Voucher Policy Basics:

* No double vouchers in NC stores

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Recipes with Whole Wheat Pasta

Edward & Sons’ Let’s Do Organic® Brand Introduces Vegan & Gluten-Free Organic Sweet Potato Flour & Cassava Flour To Offer Chefs & Bakers Delectably Versatile Alternatives To Traditional Grain Flour



Edward & Sons Trading Company ™ (, a pioneer in the plant-based food industry who first introduced Miso-Cup® instant soup and gluten-free Brown Rice Snaps® to American consumers in the 1970s, welcomes two new additions to the US consumers growing family of deliciously versatile grain-free flour products under the company’s own Let’s Do Organic® Brand: Organic sweet potato flour and Organic cassava flour.

Organic sweet potato flour and organic cassava flour provide consumers with deliciously authentic alternatives to grain and wheat flour and are tailor-made for those on a restricted diet or just looking to explore healthier yet equally tasty flour options for cooking and baking.

Organic sweet potato flour and organic cassava flour complement three other popular, grain-free flours already under the Let’s Do Organic® banner: organic coconut flour, organic chickpea flour and organic green banana flour.

Flour power!

Provides the delicious taste and dense nutritional profile of sweet potatoes in a single multi-purpose grain-free flour, Let’s Do Organic® Sweet potato flour enables seasoned chefs and home cooks alike to add rich layers of subtle sweetness to their favorite foods and desserts. As versatile as it is delicious, Let’s Do Organic® sweet potato flour not only retains moisture perfectly when it replaces or refines other flours in the preparation of cookies, muffins, breads and cakes, but is also an excellent thickener for soups, sauces and sauces.

Let’s Do Organic® sweet potato flour is USDA Organic; gluten-free, vegan and kosher certified. The complete list of ingredients includes … organic sweet potato – done!

Let’s Do Organic® cassava flour is a wholesome, grain-free flour made from organic cassava roots (also known as cassava or yuca). Native to South America, cassava is a staple of tropical diets around the world thanks to the plant’s drought tolerance and carbohydrate content.

To improve quality, edibility and nutritional integrity, the experts at Let’s Do Organic® wash, peel and cut whole cassava roots before slowly drying them and then grinding them into a fine, gluten-free flour that is ideal for a variety of specialty diets and Suitable for recipes. Baking with Let’s Do Organic® cassava flour is incredibly easy as it behaves similar to wheat flour in the kitchen. For example, if a recipe calls for 1 cup of wheat flour, home cooks and bakers can easily replace it with 1 cup of cassava flour without the need for additional eggs or liquid ingredients.

In addition, Let’s Do Organic® cassava flour gives bread and baked goods a wonderfully seductive smooth texture and subtle taste, is an excellent binding agent for baking cakes and biscuits and also serves as an effective thickener for sauces and sauces.

Like sweet potato flour, Let’s Do Organic® cassava flour is USDA Organic; gluten-free, vegan and kosher certified. Ingredients: only organic cassava flour!

Available online at and soon in health food stores and mainstream supermarkets across the country. Let’s Do Organic® sweet potato flour comes in 12-ounce packets and cassava flour comes in 14. offered – ounce packages. Both have an MSRP of $ 5.99.

To see the full range of Let’s Do Organic® flour products, as well as other brand favorites such as coconut flakes, desiccated coconut, coconut milk, tapioca starch, and organic ice cream cones, please visit

Joel Dee, founder and CEO of Edward & Sons, commented on the debut of the two new Let’s Do Organic® flours: and trend diets without gluten and grain, the demand for innovative alternatives to cereal flour was greater than ever before. Given the enthusiastic response we received after launching all three of the previous Let’s Do Organic® flour products, we are confident that our new sweet potato flour and cassava flour will be a welcome addition to countless kitchen pantries for many years to come. “

About Edward & Sons ™

Edward & Sons Trading Company, Inc. ™, based in Carpinteria, California, has lived up to its Convenience Without Compromise® mandate for more than forty years by developing a remarkably diverse range of vegetarian and vegan products from simple and healthy ingredients. Edward & Sons is the first company to introduce the Miso-Cup® instant soup mix and the Baked Brown Rice Snaps © gluten-free wholegrain crackers to American consumers on a restricted diet.

The Edward & Sons Trading Company ™ brands include Edward & Sons ™, Let’s Do Gluten Free®, Let’s Do Organic®, the brand new Ecuadora ™ line of Ecuadorian palm heart products, More Than Fair®, Native Forest®, Nature Factor®, Road’s End Organics® and gluten-free organic sauce specialties from Premier Japan® and The Wizard’s®. Please visit for more information and recipes.

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