In introducing this edition of the Kosher Cooking Carnival (KCC), I want to talk briefly about the Omer and roots of Judaism in agriculture. From Passover to Shavuot (7 weeks) we count each day. In the days of the Temple, barley was the first crop to be harvested. An omer of barley was offered each day at the Temple. Anyone have a recipe for barley bread? On the 50th day, wheat was offered, as the wheat harvest had begun.
Every Day Meals and Fancier Ones, Too
Batya suggests Super Simple, Extra Healthy, Bake and Serve Meatloaf.
Mominisrael teaches how to make Brown Rice with Leeks, Carrots and Black Lentils.
Restaurant Reviews and Food Stand News
Batya presents Yummy Late Lunch at HaGov!.
Yom HaShoa and Family Memories
Mirjam Weiss presents Never Eat Chocolate Like Bread – a poignant post about her mom’s history.
Mominisrael shares Food Memories of My Father.
Mirj talks The P Word – is it Passover or is it Pizza?
Batya presents Kitniyot, Legumes on Passover, A Different Perspective
Batya presents Did I Tell You What I Cooked?
Mrs. S. presents Gebrochts for the rest of us
Mirj presents Don’t Pass Over These Recipes
Batya presents That Was Fast, Flour Gone
Shimshonit gives us Passover Lemon Pie.
If you want a review of Pesach recipes, visit Pragmatic Attic’s What Everyone Else Made.
I didn’t get a chance to post any new Pesach recipes this year, but this is my mushroom pate recipe from last year. It was well-received by my relatives in Far Rockaway.
Time for Shlissel Challah! baked by PragmaticAttic.
What a wonderful time to visit the shuk in Petach Tikva with Mimi.
I wrote about mushrooms – shiitake and maitake.