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Recipes

hamantaschens: traditional jewish-American Roots // Gabriella Gricius

9/1/2017

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Hamantaschens
Ingredients for dough:
1/4 cup browned butter
2/3 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 tsp baking powder
1/4 tsp salt
1 1/4 cups flour

Ingredients for hazelnut filling:
3/4 cup hazelnuts (or just a handful)
1 tbsp flour
pinches salt
1/3 cup granulated sugar
4-5 tbsp browned butter
1 egg
1/4 tsp vanilla extract
1 tsp flavoring - orange liqueur

Making the browned butter: Take 1/4 cup of butter and melt in the a pan. Keep constantly stirring… Eventually, it will begin to smell more nutty – and the coloring will begin to turn a light and kind of pleasant hazelnut brown. At this point, you’ve done it! Success! Take that, and add it to your mixing bowl.

Waiting for the butter to cool… Okay. Then, whisk sugar, vanilla – then eggs, salt and baking powder. Add 2 1/4 cups of flour.

Divide the dough into two large disks and place it in the fridge for probably around an hour.

If you have a food processor, simply put the hazelnuts, salt and sugar in the machine and grinding them. Brown an additional 4-5 tbsp of butter at this point, and add it to your mixture.

Add your egg and the additional flavoring

Place it back in the fridge to cool, since it will be easier to scoop. THEN, you can make your chocolate filling, if you’re so inclined.

Cookies:
Preheat your oven to 350F/175C, and prep some baking sheets with parchment paper.

Flour your counter accordingly, and begin to roll out the dough. The thickness does actually matter here, because the dough is so flaky. Take a glass or a cookie-cutter, and begin to cut out little circles for your hamantaschens.

In the center, take a teaspoon of your filling, roll up the sides nearest to you and pinch the top of the dough into a triangle shape.

Put them on your baking tray, put them in the oven for 11 minutes, checking after that to see how they’re doing. Eat and Enjoy! But if don't have time....

The Quickest and Easiest Snack to Celebrate the Jewish New Year?
Cut up some apples into slices and dip them in honey. It’s one of the simplest ways and a classic treat that’s often served as synagogues for the children. Delicious and (somewhat) healthy.
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chocolate covered matzah and matzo ball soup: traditional jewish-American Roots // Gabriella Gricius

9/1/2017

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Chocolate Covered Matzah
Ingredients
4-6 sheets of matzo (depending on how much space you have on your baking sheet)
1 1/2 stick butter
3/4 cup sugar (I know it seems excessive and it is… but it’s also delicious)
14 oz Semi sweet chocolate
14 oz milk chocolate

1. Preheat the oven to 400F, cover a baking sheet with aluminum foil
2. Lay the baking sheet with matzo – as much as you can!!
3. Melt the butter and sugar together on the stovetop – and spread it on top of the matzo
4. Pop it in the oven for 3 minutes, take it out and break the chocolate evenly over all the matzo
5. Watch the chocolate melt and add your own creativity to the mix. Crumble oreos, almonds, sea salt, or even some cayenne pepper!

Matzo Ball Soup
Ingredients
1 whole chicken (about 4 pounds)
2 large onions, diced
2 stalks celery, chopped
6 carrots, chopped
6 tbsp chopped fresh parsley
6 tbsp dill
salt and pepper
2 eggs
1 Manischewitz Matzo Ball & Soup Mix
2 tbsp vegetable oil


  1. Mix together eggs and vegetable oil - then adding in the matzo ball packet and stir until it becomes consistent. Chill in the refrigerator
  2. In the meantime, bring 10 cups of water to a boil, add in the onions, chicken, celery, carrots, parsley, dill, salt and pepper in and simmer (add in the soup mix at your leisure) for 2 hours
  3. Form batter into matzo balls. If any fat has simmered off from the chicken in your soup, add it to your batter, make around 1 inch balls in diameter (9-12 matzo balls)
  4. Drop balls into soup and simmer until cooked (20ish minutes)

Here, there’s a slight dispute in my family about what’s best. Do you keep the extra vegetables and chicken in the soup? I personally like my matzo ball soup with vegetables and chicken, but others prefer to take them out and use them for other recipes and keep matzo ball soup pure and delicious. Either way, it’ll be delicious, so what are you waiting for? Go out and make a batch!

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Apple cinnamon pie: traditional Jewish-American roots // Gabriella Gricius

9/1/2017

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Apple Cinnamon Pie
Ingredients
1/2 cup chopped walnuts
1 1/2 cups sugar
3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ginger
3 large eggs
1/3 cup vegetable cup
3/4 cpu matzo cake meal or 1 cup normal flour (if you aren’t observing religion)
5 medium apples (Golden Delicious – or sweet) – peeled, cored, halved and cut into 1/4 inch thick slices
1/3 cup raisins



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  1. Start with your oven and preheat to 350F/175C, and butter an 8 inch glass baking dish. In the meantime, prepare the apples. This is the most time intensive part of the dish – so you can do this beforehand or take your time and take on the task with friends,
  2. Next, mix up the walnuts, 3/4 cup of the sugar, cinnamon, nutmeg and ginger in a side bowl. If you want to add any other ingredients, like pecans – feel free.
  3. Take a large mixing bowl and whisk eggs until they are appropriately combined. Add in 3/4 cup sugar slowly until there is foam on the edge of the whisk
  4. Then pour in the decadent vegetable oil and slowly add flour, a little bit at a time
  5. Start with half the batter and pour it in the pan, continuing by sprinkling half the spice mix on top, half of the apples and the raisins. Then add the rest of the batter, additional apples and sprinkle the rest of the walnut mixture.
  6. Place it in your oven and bake for around 1 hour and 15 minutes (check at 45 for caramelisation, depending on your oven). Take it from the oven, let it cool – or more likely don’t and eat.

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Veggies on Veggies: with an Italian Twist

8/14/2017

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I’ve always been in tune with my body and diet. As soon as I start to eat anything that strays from my normal (largely plant-based, meat and dairy moderated), I immediately feel bogged down. A healthy diet has long been a big part of my life as it makes me feel good, helps me perform athletically and keeps me full throughout the day. Consider this recipe the food pairing to the What the Health film review. Not only is it easy to make and fills you up, but it makes your body happy and is super tasty. At the end of this post, I have also provided some statistics that are in the documentary What the Health, to help us think about the importance of health and how we live our lives. If you haven’t seen the film review yet head click here:

When the craze of zoodles (yes that’s right, zoodles - not noodles) came out a few years ago, I immediately jumped on it. I love being able to replace pasta with more veggies and therefore, this has been one of my go-to dinners for quite some time.

What you’ll need:
2 cups Summer Squash Zoodles (make the at home with your zoodle-maker or you can buy pre-cut)  
½ onion
1 clove garlic
1 tomato
cup of brussel sprouts or any other veggies
2 tablespoons olive oil
spices: dash of dried rosemary, oregano, basil and salt and pepper to taste
optional: Can of tuna, grilled salmon or diced chicken
½ cup pesto (store bought or made at home in food-processor: if homemade see this link: https://cooking.nytimes.com/recipes/2653-basic-pesto)

Directions: 
  1. Add olive oil to pan on medium heat
  2. Dice all veggies
  3. Add in onion and garlic first, heat until translucent
  4. Add in brussel sprouts
  5. Add in zoodles
  6. Stir in pesto
  7. If you want some meat, add in canned tuna or pre-cooked lemon-rosemary chicken
  8. Serve with a glass of pinot noir

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What the Health Documentary Facts
Here are few facts within the documentary. For more click the button above. 

WORLDWIDE WE ARE LOOKING AT APPROXIMATELY
350 MILLION PEOPLE WITH DIABETES
 
1 OUT OF 3 MEDICARE DOLLARS IS SPENT ON PEOPLE  WITH DIABETES

WORLD HEALTH ORGANIZATION REPORT HAS CLASSIFIED BACON & SAUSAGE AS CARCINOGENIC TO HUMANS

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The Ultimate 4th of July menu

6/30/2017

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PictureSource: https://www.flickr.com/photos/arndog/4330094220
Josephine Bush 


The Fourth of July is about being surrounded with friends and family and munching on great summer foods - from sweet, juicy watermelon, to hamburgers and hotdogs and of course, summery desserts. Here is a guide to a perfect, late afternoon meal that pairs especially well with backyard games, like cornhole, and an ice cold beer.

 
Fireworks Burger: (8 ppl)
 
Burgers are an American staple, but the difference between a good burger and a great one is huge. This burger bursts in your mouth and explodes with flavors - much like a firework.
 
Ingredients:
3 lbs of ground beef or bison meat
One block of sharp cheddar
Two cloves minced Garlic
Salt, pepper, and cayenne pepper to taste
2  large white onions
1 lb of bacon
Package of Brioche buns
 
My Preferred Toppings:
Arugula
Feta Cheese
Sundried Tomotoes
Truffle Aoili and a tad of ketchup
 
For the toppings be creative, add whatever you want on top, from jalenpenos, to simply just some ketchup!
 
Directions:
  1. Mix ground meat with minced garlic, salt, pepper, cayenne pepper.
  2. Chop sharp cheddar into small chunks
  3. Fold cheddar into burger
  4. Preheat grill
  5. Measure out eight burgers (should be about 6 oz each)
  6. Cut buns in halves if they are not already, set aside
  7. Chop onions into small pieces
  8. Put burgers on grill on medium heat
  9. In pan cook bacon, remove bacon once bacon is as you would like it
  10. Flip burgers ​giving 4-5 minutes for each side to cook.
  11. Use excess oil from bacon and sautee onions until golden brown
  12. Put buns on grill to toast slightly
  13. Set up in a buffet style so people can be creative with toppings! ​

Picturehttp://threemanycooks.com/conversations/watermelon-gin-punch/
Sweet Summertime Drink: (8 ppl)
 
Watermelon is a summertime must. It is refreshing, but also sweet and light. It’s a great finger food for kids as they run around playing games and watch fireworks, but it also can easily be blended into adult treats. This one you need to prepare the night of the third, but it’ll be worth it!
 





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Ingredients:
One watermelon, chopped and frozen overnight
300 ml Gin
3 tablespoons lime juice
2 cans ginger ale
Lime wedges to garnish or mint sprigs
 
Directions:
  1. Blend all ingredients together
  2. Serve with lime wedges on glass rims or mint sprigs in glass ​

Patriotic Dessert: (16 ppl)
 
Americans love their flag, but on the fourth of July it is flown higher and you can find it on kids’ faces, table settings, and even food displays of the flag. This flag recipe is very easy and has been part of our family’s celebration for years. You can make angel food cake from scratch, however for the simplicity of this recipe, store bought angel food cake will do.
 
Ingredients:
  1. Angel food cake
  2. 1 containers of heavy whipping cream
  3. 2 tablespoons white sugar
  4. 1 tablespoon vanilla
  5. 1 package blueberries
  6. 2 large packages strawberries
 
Directions:
  1. Chop angel food cake into cubes
  2. Place cubes in the bottom of a large pan
  3. In a blender or mixer add heavy whipping cream, vanilla and sugar. Whip until fluffy whipped cream, or desired consistency is met.
  4. Add the whipped cream to the pan, cover angel food cake
  5. Slice strawberries length wise (about 4 slices per strawberry: pictured below)
  6. Make the flag! Place blueberries in top left corner and make the stripes with sliced strawberries
  7. Enjoy!
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Source: Josephine Bush
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