Tag Archives: oops50recipe

Oops50: What to Do?

SIGN OF THE TIMES

Since Oops50 is a site about and for women over 50, I have to tell you that I am usually not aware of how old I am.  That’s why I don’t write about menopause, aches and pains, hot flashes, sharing the best face cream to take years off my face, etc.  OK, once in a while I notice something new, like jowls, and I have to write about it, but really, I  don’t think there is anything to be done about it except to be aware of my mind freaking out at times, and just accepting what is.

When I first started to develop breasts and have a period, I didn’t think I could change it; I just accepted it and didn’t really dwell on it.  It was also a change, and it was kind of weird, just like menopause.

I could also share what I heard the latest date on Rapture is (I think it’s the end of May now), how I feel about the radiation levels all over the planet, or how the Oxford English Dictionary added a lot of new words and phrases, including OMG and LOL (which I thought meant “lots of love” and now know it means, “laughing out loud”!).

Instead, I’d like to share one of my favorite recipes that is easy and very delicious.  When you read it, it’s going to sound complicated, but believe me, it’s not!  And not only will you be glad you tried this recipe, but you will feel like a genius and your loved ones who eat these will also look at you in a better way.

SADHVI'S SWISS MANDELGIPFELI !

Now you could just go buy some frozen puff pastry dough from the supermarket, but when you make this just once, why would you waste gas, and money, to get something that is filled with junk that is poison for your body?

Sadhvi’s Swiss Almond “Gipfeli”* (croissant)

The recipe for the pastry dough:

2 cps. Flour (I use King Arthur’s All Purpose Organic White Flour)

3/4 t. Salt…put all this is a bowl and whisk to mix.

Take 1 stick + 1 T. cold Organic Butter (and not Land ‘o Lakes), cut in pieces, and by hand, blend it and squeeze it and think good thoughts while doing so.  Think of your loving grandma, think all good wishes, think that you are making this for all the hungry people in the world, and imagine that everyone that eats it will be filled with love and happiness, and that will spread all over the planet.

Add…1/2 cup = 1 T. Sour Cream, or Yogurt, or Quark, and mix quickly into a ball…don’t knead!

Flatten in a ball in a bowl and put it in the fridge for a half hour.

Take out of fridge and roll out on a floured surface into a rectangle, about a half inch thick.  Bring the 2 shortest sides to the middle, and brush off any flour with brush or hands.  Cover with a t-towel and let it rest in the fridge for a 1/2 hour.

Now roll out the dough so that the short ends are now the long sides, and take fold the ends so that the top short end is folded under and the bottom short end  is folded under the bottom in the opposite direction than the top.  It sounds complicated, but really, just follow the instuctions.

Put it in the fridge again, covered, for another 30 minutes.

Now you want to make the filling:

2 cups ground Almonds

4 T. Apricot Jam

4 T. Milk…mix all these in a bowl, and add the grated rind of…

1 Organic Lemon

Line a baking pan with some parchment paper.

Preheat over on middle rack to 425F.

Take the dough out and divide in half, and make 2 balls.  Roll out one on a floured surface into a circle. Take a knife and cut into 8 triangular pieces…like you are cutting a pizza.

Spoon about 1 T. of the Almond filling along the outer rim, and brush some Milk or beaten egg mixture along the edges.

Roll each triangle from the wide end to the tip, making sure to lay on baking sheet this tip side down.

Brush with Egg or Milk mixture before putting in over.

Bake for around 18 minutes.

While waiting, mix 3 T. Powdered Sugar and 1/2 t. Lemon Juice in a little coffee cup.

When the Swiss Almond “Gipfeli” or croissants come out of the oven, brush this  mixture on top.

Let cool, and…enjoy!

SADHVI

p.s. “Gipfeli” is a Swiss word for the top of a mountain!

Sadhvi Sez: Visualize Hope (and bake a Swiss Linzer Torte)

SADHVI'S SWISS LINZER TORTE

A lot has happened since I had that dream of Arianna Huffinton wanting me to be her friend on FaceBook.  The earthquake in Japan.  The Tsunami in Japan.  The Nuclear Nightmare in Japan.  Coming to terms with my heart opening and crying for what seemed like a long, long time.  People all around not really feeling it.  As if, since it didn’t happen here, and there is nothing to be done about it, well, Japan will recover.  Something feels broken to me and something feels more insane in the world.  I feel both scared and relaxed a lot of the time.  I  turned 53 last week, and I woke up to having jowls, just like all the women on my mother’s side of the family.

THE FIRST SPRING CROCUS

Spring has come.  And here where I live it feels already like summer.

I also made one of my favorite things to eat, something that I have not made for maybe 20 years:  A Swiss Linzer Torte.  The recipe I want to share is exactly the same kind you would find in any Bakery in Switzerland, and boy, it is good.  Which made me happy, and made me feel like there is hope.

This recipe is easy and is truly divine.  Oh, I know that the metric is a drag, but only if you don’t have that manual metric scale that is very affordable and ever so easy to use like I have.  Don’t go to Amazon, Google it and shop someplace local, so that you can get it in person, Ok?  Because if you order it from Amazon, and it is broken, you will not be able to return it to Amazon, etc.  I am trying to spare you from having the nightmares that I have had with them on more than one occasion.  I try not to get anything on Amazon.  No customer service.  No, I mean, horrible customer service.  In fact, before I forget to tell you, if you like to buy books, go to Better World Books online.  They are a great company with great prices on new and used books, and they contribute money to promote literacy and help fund libraries.  Oh, and they have free shipping.  Thank you Tosh for sharing that site.  Ok, here is the recipe:  Here is to things getting better everywhere. Continue reading Sadhvi Sez: Visualize Hope (and bake a Swiss Linzer Torte)

Annice’s Secret Summer Gazpacho Recipe from the U.N.

Annice

My Gazpacho is better than yours.  Okay, I said it, and it’s true.  I’ve been serving and enjoying this wonderful gazpacho for a very long time.  I wish I could say it’s my creation but in fact, it comes from the cookbook, GOOD FOOD from FAR & WIDE : Favourite family recipes from the United Nations International School 1975.  And of course there is a story there.

In 1975, I visited New York with college friends, and took a tour of the U.N. because I knew one day I would work there.  I was young, ambitious, and wanted an international career.  On my way out of the gift shop, I purchased the cookbook.  I’m not sure why I did, because I was living in a dorm and never cooked.  I’m guessing it was the cheapest thing I could find.  Well, I never did work for the U.N. (although I did work for the World Bank and had many colleagues at the U.N.) but I am grateful for their cookbook.  I must’ve used it hundreds of time over the last 35 years (OMG!  Has it really been that long?) and one of my favorite summer recipes is the Gazpacho on page 22.

I’m sharing it now because it’s been unusually hot here for the mountains (90 degrees plus!), and it’s simply the best meal on a hot summer day.  Just serve it with corn on the cob and you’re done.  Oh, a blueberry cobbler would be the perfect dessert and with all those anti-oxidants, it’s just got to be healthy.

It seems appropriate that I credit Mrs. Henry Kent (whoever she is) for submitting the recipe. While she doesn’t appear to be from Spain judging by the name, she sure knows how to make a Gazpacho, so here goes:

Serves 6

5 or 6 ripe tomatoes, chopped (or 2 cups tomato puree) – I use real tomatoes
1 onion chopped
1 green pepper, chopped
1 cucumber, chopped
2 cups tomato juice
1/3 cup olive oil
3 tablespoons vinegar
1 – 2 cloves garlic (finely minced)
1 teaspoon salt
Tabasco or other hot sauce to taste (my addition)

Blend tomatoes, onion, green pepper and cucumber at high speed for 30 seconds.  (I pulse it in my blender but don’t overdo it). Pour into large bowl.  Combine tomato juice, olive oil, vinegar, garlic, and salt (add hot sauce here if you like) and add to soup.  Refrigerate overnight.  Serve with croutons on top, and an ultra thin slice of green pepper for color.

Prep time: roughly 15 minutes.

That’s the recipe in the book – follow it closely – you can add more garlic if you like, and if you like hot like I do, add some Tabasco.  Also, I don’t like it pureed completely (like pea soup) – I leave some pieces in it, NOT chunks, but very fine pieces of vegetables.  Lastly, if you make it early in the morning, it will be ready in the evening, but if you leave in the fridge overnight it will be perfect.

So when you’re enjoying your Gazpacho this summer, don’t think of me, but Mrs. Henry Kent (probably the wife of some diplomat) whoever and wherever she may be!

Easy Recipe: or “Chocolate:How to make February disappear!”

Sadhvi

I have never been a big fan of February.  If February was at the beginning of winter, I think I would choose to live closer to the equator and put up with scorpions and cockroaches and hurricanes.  In Cleveland where I grew up, I don’t remember having any conversations with anyone in February simply because the only thing that was on anyone’s mind was another month of winter, and to talk about it only made it worse.  One thing that makes these cold months bearable for me is cooking and baking.  I am no David Lebovitz although I feel closer and closer to him now that I have read several of his books, and get his blog regularly.  In fact, I even had a wonderful dream about him, which as I remember, made my day.  Among other things, David has made me aware that there is a difference in chocolate!  My favorite in the moment is Callebaut’s, which is available from two of the health food store in town, and not so expensive – lucky me.

So here’s the recipe for one of my favorite’s, Reese’s Peanut Butter Cups.  It’s so easy and so much more delicious than the traditional ones, that if you make it once, I have a very clear psychic message from another dimension that this recipe will become one of your favorites.  It is adapted from Alicia Silverstone’s vegan recipe, and it is as follows:

Sadhvi’s Peanut Butter Cups

½  cup Earth Balance Butter, or some regular organic Butter

¾  cup of your favorite organic peanut butter

¾  cups of your favorite organic graham crackers, ground up in the Cuisinart

¼  cup organic sugar

1 cup of the best chocolate you have, like Callebaut’s

¼  cup or so of organic half and half

¼  cup of chopped smoked almonds, peanuts, whatever you like or have around!

Line a 12 muffin tin with paper liners.

Put the butter and the peanut butter in a small saucepan, and over low to medium heat, whisk and stir until it’s combined.

Add the sugar and combine.

Add the crushed graham crackers and mix.

Now pour this mixture evenly into the muffin tins.  Or spoon it.  Whatever is easier!

In another small saucepan, combine the chocolate and half and half over very low heat.  Whisk it.  Smell it.  Love it.  Just don’t cook it too much!

Pour over the peanut butter mixture in the muffin tins.  Put some chopped nuts on top.  Refrigerate overnight.

Then, before you let anyone try one of these the next day, sample one yourself.

And be transported to another time, another place…maybe another month!