First, I want to thank Lettergirl of Not Going Postal for that awesome award you see just to the right, there, in my sidebar. She wrote the sweetest post back on March 26th (my 20th wedding anniversary, coincidentally!) and I didn’t see it until over a week later… I’m such a doof! Mmmwah! You have totally become part of my life’s mosaic, as well – for your perspective, your humor, and your writing (the dogs on Twitter…. shnork!)
In that same spirit, I’m passing it on to two of my other favorite bloggers, Miz Shoes of Girlyshoes (who I don’t think “does” awards, but is getting it anyway) and Michelle of Rambling Woods (who I think has received this before from someone else, but hey, more’s better, right?). Thank you for your broad shoulders and your enterprising spirits. I never fail to learn something from both of you.
Okay. Sap’s over!
In my continuing commitment to lighten up – (Hah! couldn’t fool you, could I? Okay, in light of my new quest to make healthier food choices – there. How’s that?) – I’m working on adapting some old Passover favorites to our present circumstances (see earlier posts). This one works:
WHOLE WHEAT PASSOVER ROLLS
INGREDIENTS
. 1 cup matzo meal
. 1 cup whole wheat matzo meal **
. 1/2 teaspoon salt
. 1/2 teaspoon white sugar or sugar substitute for baking (I prefer xylitol)
. 1 cup water
. 1/2 cup vegetable oil (can’t escape this one, but at least use one of the “healthier” oils, like olive, sunflower, or even cottonseed)
. 4 eggs or 1 cup liquid egg substitute
DIRECTIONS
. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet with cooking spray, or line a cookie sheet with Reynolds Release foil.
. In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
. Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Add eggs and mix well. Let stand 15 minutes.
. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
. Bake at 375 degrees F (190 degrees C) for about 45 minutes.
Makes about 13 – 14 2 ounce rolls. If you’re not counting calories or carbs, you can make them twice the size, if you prefer, but bake them about 50 minutes.
**They’re actually selling this in the stores now – at least for Passover. But if you can’t find it: To make 1 cup whole wheat matzo meal, break 4 whole wheat matzos into small pieces and run through the food processor for several minutes, until the consistency of regular matzo meal. You may have to do this in a couple of batches.
I’m still working on the Sponge Cake.
In other news, my thyroid scan turned up negative. Now the doctor wants another blood test. Yeesh. Give up already, will ya?
Awww…Thank you RJ..that is very sweet and I really enjoy your blog. Putting photos on the side is a real pain in wordpress, so I made a page for them and I will put it there proudly.You might consider ‘Cooking Light’ magazine. It has some really good ideas and recipes and while I don’t enjoy cooking anymore, I enjoy reading about other people who do cook…LOL… Michelle
Thank you for the award. You are right, though, I don’t DO awards… Unless it comes with national recognition and money. Then I’m all too gracious about it. Think I might join you in the Nature Notes meme, though.