IS VODKA THE BEST FOOD POISONING REMEDY?

 

Taking a shot of vodka may help one to prevent food poisoning if you are eating something spoiled.

Meanwhile, this is not a fool-proof tactic, and such an action may even increase one's risk of getting sick.

Further, many people eat bland "white" foods like white rice to treat food poisoning, drink plenty of fluids, and/or get lots of rest.

Be sure to use your intuition, or see a doctor if you have symptoms which are severe.

TEN DAYS OF ROSH HASHANA: OCTOBER 3-4

 

Rosh Hashanah is the new year in Judaism, and lasts for a time period of ten days; according to at least Leviticus 23:23–25.

GARLIC CHICKEN WITH ANCHOVIES

Ingredients:

2.5 pounds of boneless chicken breast,

12 oil-packed anchovies,

2 to 4 large garlic cloves, smashed and peeled,

8 springs of rosemary, leaves only, chopped, 1 tablespoon is required,

1 finely grated zest of one lemon (required), and juice and set aside remaining lemon portion (optional),

1 teaspoon salt,

1 teaspoon pepper

2 tablespoons extra-virgin olive oil,

Directions:

1. Pat the meat dry with paper towels. Set aside.
2. Finely chop rosemary leaves. use 1 tablespoon of rosemary and set the rest aside to utilize as garnish.
3. Whilst using a mortar and a pestle, mash together the anchovies, chopped rosemary, mashed garlic, grated lemon zest, salt, and pepper.  Gently stir in the olive oil. In a large skilled, over medium high heat, add vegetable oil cooking spray; and cook until the garlic is golden brown in approximately 3 to 5 minutes. Spread the mashed mixture over the chicken breasts. Marinate the chicken with the mixture at room temperature for at least 30 minutes.
4. Add the chicken breasts and the mixture into a large skillet with more vegetable oil cooking spray and cook for an additional 5 to 7 minutes. Flip, and cook for another 5 to 10 minutes.
5. Place the meat onto a serving platter. Squeeze the 1 whole lemon juice or 1/2 lemon juice over the chicken (optional), and garnish with remaining rosemary leaves (optional).

SQUASH ORANGE POUND CAKE

 

Ingredients:

• 1 1/2 cups whole-wheat pastry flour, and/or any applicable flour substitute,
• 1/2 teaspoon salt,
• 1/2 teaspoon baking soda,
• 1/4 teaspoon baking powder,
• 1/4 teaspoon nutmeg,
• 1 large egg, plus 1 egg white, at room temperature,
• 1 cup Splenda or sugar substitute for 1 cup of sugar,
• 3/4 cup regular olive oil,
• 1 1/3 cups grated yellow squash, and/or patty pan squash, and/or zucchini,
• grated zest of one orange,
• 3 tablespoons Splenda or sugar substitute set aside for glaze,
• 3 tablespoons fresh orange juice set aside for glaze,

Directions:

1. Preheat the oven to 350 degrees. lightly oil  with a paper towel or lightly spray the inside of a 8 x 4 inch loaf pan with vegetable oil cooking spray.  Dust the inside of the pan with flour and tap out the excess flour.
2. Sift the whole-wheat pastry flour, salt, baking soda, baking powder, and nutmeg into a small bowl and set aside.
3. In a medium bowl, using an electric mixer on high speed, and beat the egg and egg white or a time period of approximately 1 minute at room temperature.  Gradually, beat in the Splenda.  Gradually, beat in the oil.  Beat in the squash and orange zest .  On low speed, beat in the flour mixture, until just blended.  Pour into the loaf pan and evenly smooth the top.
4. Bake the pound cake for a time period of approximately 50 minutes to 1 hour; until the cracks in the top of the cake look dry and a toothpick test comes out clean when a toothpick inserted in the center comes out clean.  Remove from the heated oven and cool on a wire rack for 5 minutes. gently flip upside down and un-mold onto the cake rack.
5. Prepare glaze by stirring, in a small bowl, the 3 tablespoons of Splenda with 3 tablespoons of fresh orange juice to make a thin glaze.  Brush the glaze on the top and sides of the pound cake. Let cool.

*Yields 6 to 8 servings*

CORN AND CHILE MUFFINS

*Yields 18 servings*

Ingredients:

• 3 cups self-rising flour,
• 4 cups cornmeal,
• 1 egg, or 1 egg in the form of a non-meat and kosher substitute,
• 3 cups almond milk, or other non-dairy and kosher substitute,
• 2 1/4 cups of canned corn, drained,
• 4 tablespoons Splenda or sugar substitute,
• 3 tablespoons minced and seeded jalapeno peppers, and/or or other seeded and minced green chilies,

Directions:

1. Preheat oven to 400 degrees.
2. Sift and combine self-rising flour and cornmeal into a bowl; and set aside.
3. Combine egg substitute mixture or compound, sugar substitute, and non-dairy milk into a separate bowl; and beat until well blended. Gradually add the flour mixture into the other bowl, and continue to blend until well-mixed. Evenly fold in the corn and chilies.
4. Spray two pans for muffins, a total of 18 muffin wells, with cooking spray if needed.  Bake for 15 to 20 minutes; and/or until a toothpick inserted in the middle comes out clean. 

BAKED BEEF ZITI

 

Ingredients:

• 3 pounds ziti or penne pasta,
• 1 pound ground beef, or prepared pareve/parve/vegan beef substitute,
• 1 cup chopped onion,
• 1 cup chopped green pepper,
• 2 jars of commercial spaghetti sauce or homemade spaghetti sauce, or appropriate non-dairy & kosher white sauce substitute,
• 3 cups grated non-dairy and kosher-for-meat mozzarella cheese,
• 3-4 cup grated non-dairy and kosher-for-meat parmesan cheese,

Directions:

1. Cook pasta until just slightly tender, remove from heat, drain thoroughly, and rinse with cold water. Set to the side.
2. Cook the ground beef with olive oil or any vegetable oil cooking spray, and brown to a "to be edible" golden-brown and/or brown hue, and drain off the fat.
3. Add onion and green pepper to meat, and saute until the vegetables are softened. If needed add a small amount of olive oil or vegetable oil cooking spray to the vegetables during the saute process.
4. Add spaghetti sauce and mix well.
5. Combine meat sauce mix with cooked pasta, and mix well.
6. Spread pasta mixture into a 9 x 13 inch baking pan. Sprinkle 1 cup of kosher and non-dairy mozzarella cheese evenly over the pasta. Sprinkle 1/4 cup of kosher and non-dairy parmesan cheese evenly over the top of the pasta mixture. Cover the dish with foil and bake for 30 minutes at 350 degrees, or until bubbly at the edges and hot in the middle. 
7. Remove the foil and bake for 5 more minutes.

* Yields 18 servings*

BAKED GERMAN-CHOCOLATE DROPS

Ingredients:

• 3 tablespoons cocoa,
• 1 1/2 cups shredded coconut,
• 2/3 cup dairy free half and half,
• 1/8 teaspoon salt,
• 1/4 teaspoon vanilla extract,

Directions:

1. Preheat oven to 350 degrees.
2. Combine the ingredients into a mixing bowl whilst stirring into a cookie dough 
3. Drop dough, per teaspoon, onto a greases cookie sheet or non stick baking sheet.
4. Bake for 15 minutes.