Pizza Hut at Zalman Schneur in Jerusalem

First of all, finding the Pizza Hut at Zalman Schneur #1 was hard enough--it's huddled behind a Delek Gas Station. This is not the type of place that you want to go on a date, and is not a nice, sit-down pizza hut that you can see in much of Jerusalem.

Hoping to get some decent pizza, these things didn't bother me. Then, we found out to get a gf-pizza with a few toppings would cost me close to 200 shekels! We gave up and left.. Lesson learned. If you're going out with a group of wealthy celiacs, I guess it would be worth it..

Grade: Not so good. 

A Simple Salmon Recipe from 'Real Simple'

Salmon With Lemon-Cilantro Vinaigrette

By Jose Picayo

Serves 4
Hands-on Time: 15m
Total Time: 20m

Ingredients

• 1 10-ounce box quinoa seeds (1 1/2 cups) **(I changed this from couscous)
• 3 tablespoons olive oil
• 1 skinless salmon fillet (1 1/4 pounds), cut into 4 portions
• 1/2 teaspoon paprika
• kosher salt and black pepper
• 1/2 cup fresh cilantro, chopped
• 4 scallions, thinly sliced
• 2 tablespoons fresh lemon juice

Directions

1. Cook the quinoa according to the package directions.

2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

3. Season the salmon with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side.

4. In a bowl, combine the cilantro, scallions, lemon juice, remaining oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and quinoa. 

Tip: To get more juice from a lemon, roll it on the counter a few times before squeezing. 

Nutritional Information

Calories 556; Fat 19g; Sat Fat 3g; Cholesterol 90mg; Sodium 441mg; Protein 42g; Carbohydrate 55g; Fiber 3g

Link: http://www.realsimple.com/food-recipes/browse-all-recipes/salmon-lemon-cilantro-vinaigrette-00000000020574/index.html?xid=dailyrecnews-09-14-2011

Amy Green's Lemon Bars (Gluten-Free, Dairy-Free, Refined-Sugar Free)

MOST Gluten-free lemons bars are filled with dairy or sugar. Fortunately, this recipe doesn't have either. They're perfect for Rosh HaShana or Shabbat! 

Lemon Coconut Bars

Lemon Coconut Bars
makes about 24 (2 x 2) bars
For the crust:
1 1/2 cups (176 grams) sorghum flour
1/2 cup (70 grams) sunflower seeds, roasted & unsalted
1/2 teaspoon xanthan gum
1/2 cup (98 grams) organic coconut oil
1 tablespoon (12 grams) palm sugar (a.k.a. coconut palm sugar)

For the custard layer:
4 extra-large (220 grams) eggs
1/2 cup (156 grams) honey
1/4 teaspoon liquid vanilla stevia
1 tablespoon (8 grams) arrowroot starch/flour
1 teaspoon lemon zest, grated on a microplane
1/2 cup (102 grams) fresh squeezed lemon juice
1/4 cup (55 grams) unsweetened almond milk
1/2 cup (44 grams) finely shredded unsweetened coconut

Directions
Preheat the oven to 350 degrees F. Prepare a 9 x 13 inch baking pan with cooking spray.
Put the sorghum flour, sunflower seeds, and xanthan gum in the bowl of a food processor fitted with a steel blade and process until the sunflower seeds are finely chopped. Add the coconut oil and palm sugar and pulse until the mixture is a crumbly meal, much like a pie crust. Do not overprocess. Press the crumbly mixture into the prepared baking pan. Bake for 8 - 10 minutes, until the crust is lightly golden brown.

While the crust is baking, prepare the filling. Put the eggs in the food processor (no need to wash the bowl) and pulse several times until the yolks are broken. Add the honey, stevia, arrowroot, lemon zest, lemon juice, and almond milk. Pulse several times, about one second each, until thoroughly combined. Pour the lemon mixture over the hot crust then sprinkle the shredded coconut evenly over the top.
Bake for 15 - 20 minutes, until the center of the lemon bars are set. Let cool completely then cut into squares approximately 2 x 2 inches each. Store in the refrigerator.

Link: http://simplysugarandglutenfree.com/lemon-coconut-bars-dairy-free/

Helpful Substition Tips

From Amy Green's Website 'Simply Sugar and Gluten Free'

Amy Green's Substitions

If I’ve learned anything from eating refined sugar–free and gluten-free, it’s that there is always another way to make a cake. I make thoughtful substitutions knowing that the final outcome will be different, but as long as the proportions of the recipe are the same, the result will still be delicious. For example, if I opt to use apple juice instead of milk, I do so knowing that the flavor and texture of my baked good will be different. Not all substitutions make sense, either. It’s challenging to substitute large quantities of certain ingredients, like eggs, without disastrous results.
Note: All substitutions are 1:1 unless otherwise indicated.


Milk

• Any nondairy milk: almond, rice, hemp
• Fruit juice
• Coconut milk, like SoDelicious

Heavy Cream

• The top of a refrigerated can of full-fat coconut milk can be whipped just like heavy cream
• MimicCream for baking
• Full-fat coconut milk

Butter

• Coconut oil
• Nondairy butter
• Non-hydrogenated vegetable shortening

Unflavored Gelatin

• Agar-agar (note: Agar-agar is not a standardized product so the strength varies from brand to brand and even within brands.)

Agave Nectar

• Grade-B maple syrup
• Honey

Melted Butter

• Neutral-flavored oil, such as canola or grapeseed
• Liquefied/melted coconut oil

1 Large Egg

• 2 egg whites
• 1/4 cup yogurt
• 1/4 cup applesauce
• 1 tablespoon flaxseed meal or 1 1/2 teaspoons chia seed meal mixed with 3 tablespoons warm water or applesauce
• Ener-G Egg Replacer ; use as directed on box

Note: eggs add leavening to a baked good, so the baking powder or baking soda will generally need to be
increased by ¼ to ½ teaspoon. Also, baking times may be altered.
Yogurt

• Nondairy yogurt (Note: Most has added sugar in the form of evaporated cane juice.)
• Applesauce
• Sour cream

Unsweetened Carob Chips

• Chocolate chips (If you can eat a small amount of white sugar, use 70% or higher dark chocolate because it’s lower in sugar. I don’t use any chocolate chip that contains white sugar.)

Nuts

• Pepitas (hulled pumpkin seeds)
• Sunflower seeds
• Hemp seeds
• Sesame seeds

Instant Espresso Powder

• Instant coffee granules, decaf or regular ; increase the amount to taste

Large Medjool Dates

• Any date (if small, double the quantity)
• Figs
• Prunes

Light Cream Cheese (Neûfchatel)

• Full-fat cream cheese
• Nondairy cream cheese

Xanthan Gum

• Guar gum
• Chia seed meal

Buttermilk

• Regular milk or nondairy milk; add 1 tablespoon lemon juice per cup to sour the milk and let it sit for several minutes before using

Sour Cream

• Yogurt—regular, Greek, or nondairy
• Applesauce

To Reduce the Fat in a Recipe

• Substitute up to 50% of the fat with yogurt, applesauce, or a prune puree
  

Link:  http://simplysugarandglutenfree.com/substitutions/

Steak Sauce Marinade from koshereye.com

One of the most challenging things about being gluten-free is the lack of marinades out there that are gluten-free, not to mention kosher. Fortunately, koshereye.com just pulled through and I found this amazing marinade recipe, with easy, kosher ingredients that can be found anywhere (especially in your cupboards.)

Polynesian Steak Sauce Marinade

Ingredients: 1/3 cup apple cider vinegar (or more to taste) 1 (6) ounce pineapple juice 1/3 cup soy sauce, low sodium 1/2 cup brown sugar 1 1/2 teaspoons minced garlic 1 1/2 teaspoons ginger Use this recipe with the beef cut of your choice Directions Simmer all ingredients, cool and place in sealable plastic bag with your choice of steak cut or kabobs. Marinate steak in refrigerator 2 – 3 days. Discard sauce. Grill or broil. Link: http://koshereye.com/meat/481-polynesian-steak-sauce-marinade.html

Slow Cooker Chili from KosherEye.com

Adapted by KosherEye  -  Vegetarian or Meat Ingredients: 2 Tablespoons oil 2 cans beans -  pinto, garbanzo, kidney,  great northern or  chili 1 can Heinz vegetarian baked beans 6 garlic cloves, minced 2 onions, chopped 1Tablespoon chili powder 1/4 teaspoon red pepper flakes 1 Tablespoon ground cumin 1 bay leaf 1 28–ounce can chopped tomatoes in juice 2 cups water 6-ounce can tomato paste 1 tablespoon red wine vinegar Optional: 2-pounds ground beef Directions: If using ground beef, sauté the meat in oil and remove from pan. Drain off excess fat. Saute garlic and onions in oil. Place all ingredients in slow cooker and cook on low for 8 hours. Ladle hot chili into soup bowls.

Link: http://koshereye.com/meat/786-2011-01-23-16-02-22.html

Pomegranate Brisket by Jamie Geller

This sounds SO delicious--it's also from Jamie Geller and Aish.com! It looks amazing! 

Pomegranate Brisket

• Prep time: 5
• Cook time: 240
• Ready time: 4 hour, 5 min
• Servings: 8

Ingredients

• 1 four- pound 1st cut beef brisket *(best if it is Pesadik or grass-fed)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons olive oil, divided
• 3 medium onions, peeled and cut into 1/8ths
• 6 cloves garlic, smashed
• 2 cups pomegranate juice *(make sure there are no gluintous stabilizes)
• 2 cups chicken broth **(be ABSOLUTELY certain that you use gluten-free broth and kosher parve broth. Try Imagine Soups-http://www.imaginefoods.com/)
• 3 tablespoons honey
• 3 bay leaves
• 1 small bunch fresh thyme

Directions
Preheat oven to 375 F.
Season brisket with salt and pepper. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme. Bring to a boil, then reduce to a simmer and cover.
Transfer to preheated oven and roast for 2 hours. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.
Let brisket rest for 10 minutes before thinly slicing against the grain. Strain liquid and serve on the side as au jus.

Website: http://www.aish.com/f/r/Recipes_for_a_Sweet_New_Year.html