Leslie Bartosh, CEC, AAC, FMP

  As much as I enjoy being a carnivore; I also enjoy eating vegetarian or vegan on occasion.   This meal is great example.   “BBQ Tofu” on a bed of stir-fried vegetables with sweet potato glass noodles. This meal utilized a few of the products from DaesangAmerica .   Those products are indicated by a *. The tofu was pressed, cut and seasoned with *“Korean BBQ Kick” seasoning and griddled.   As it was cooking, I glazed it with * “Korean BBQ sauce and Marinade, spicy”. The vegetable/glass noodle mixture utilized, among other ingredients:   *Premium Sesame Oil”, *Gochujang and *Sweet Potato Glass noodles.   This meal was unplanned and utilized ingredients that were on hand.   Even being impromptu, it had great flavor and lots of textures. #LifelongLearning #LifeLongTeaching #FamilyFood #DaesangAmerica #Gochujang #SesameOil #SweetPotatoGlassNoodle #Tofu As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

  If you knew how stubborn and recalcitrant my food calendar is; it would come as no surprise that this cheese burger with French Fries showed up on Fishy Friday!   Charcoal grilled cheese burger, made with fresh ground chuck on a house made bun.     French fries made with fresh cut potatoes.       The FF were started in cold fat and double fried.     They were nicely crisp! #LifeLongLearning #LifeLongTeaching #FamilyFood #FrenchFriedPotatoes #Cheeseburger   As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

  Za’atar seasoned Riverence Rainbow Trout , saut é ed; on a bed of Middle Eastern style salad: Israeli couscous, cucumber, feta cheese, mint, Kalamata olive, pepperoncini pepper and home-grown tomato, lemon juice and olive oil; Nan-e Barbari bread.   A delightful combination of flavors and textures. #LifeLongLearning #LifeLongTeaching #FamilyFood #RainbowTrout #Riverence #NanEBarbariBread #ZaAtar#IsraeliCouscous   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

  Smoked pork and beef sausage; parsley potatoes; pickled beet salad; with house made sauerkraut and coarse ground mustard from black mustard seed.   This dish combines many flavors that I really enjoy.   I like the fact that most of the items on the plate were made in house. In normal times even the sausage would have been house made.   But, with refrigerator failures and supply chain issues, these are not normal times. The parley potatoes were the norm.   Boiled red potatoes tossed with whole butter and house dried parsley. The beet salad was my mother in laws recipe.   Even I don’t know it!   Perhaps one day I will be cleared for this knowledge!   The sauerkraut on the other hand, I can tell you about.   This was a raw sauerkraut in the sense that it had not been canned or cooked prior to this meal. Sauerkraut uses a lacto fermentation process.   Shredded green cabbage is mixed with salt and allowed to sit (ferment) at room temperature, until you are satisfied with the

Nan-e Barbari  This Persian flatbread, is in many ways, one of my favorite breads to make.   It is very tasty, has great yield, and freezes well (which is important in a small household). I am intrigued, in general, with flat breads of all kinds.   They are so different than what I grew up thinking what bread is.   Sliced sandwich bread, hot dog and hamburger buns! The fact that this one is yeasted adds to the appeal.   As does the shape and the savory topping!  I mentioned this recipe has a great yield.   Each of these loaves is approximately 16 inches by 5 inches. For our home this means, we get five pieces of bread from each loaf.   I freeze the bread pieces in a zip lock style bag while still warm.   This helps hold the moisture in the bread. Besides the shape and the topping there are at least three other items that make this bread extra interesting.   The topping that I use contains sesame seeds, nigella seeds, and sea salt flakes.   Substitutions for the topping ingr