Take Very Good
Care of YouselvesDeuteronomy 4:15




style="FONT-FAMILY: Arial; COLOR: #333333; FONT-SIZE: 10pt">Passover Blintzes
(Crepes) and "Noodles"
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border=0 hspace=0 alt="Cheese blintze" align=baseline
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style="FONT-FAMILY: Arial; COLOR: #333333; FONT-SIZE: 10pt">Carb Free, Low Fat /
Yield: 12 crepes or 2 cups noodles


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color=#333333>These marvelous
crepes are great on Passover and all year round. Once you get the hang of it,
they really are easy to make. You can also use this recipe to make kosher for
Passover noodles. (see below)
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face=Arial>INGREDIENTS


7 eggs
plus 7 egg whites
11/2 tablespoons potato starch
1/2 cup water,
divided
11/2 tablespoons olive oil (or walnut oil for sweet
blintzes)
non-stick cooking spray
salt and pepper to taste


face=Arial>DIRECTIONS


Beat eggs
and egg whites together with salt and set aside. Mix potato starch with part of
the water to form a smooth paste. Add the rest of the water and beaten eggs and
mix well. Add remaining ingredients and mix well again. (A blender or food
processor is handy for mixing the batter, but be careful to mix just until
blended. Overmixing will create a foam that must be removed, or it will affect
the texture of the finished crepes.) Transfer batter to a pitcher that is wide
enough to allow mixing.


Heat olive
oil and non-stick spray in an 8- inch, non-stick frying pan. Pour off extra oil
into a dish. Keep a paper towel in this dish to use for wiping the pan after
every few crepes (this helps keep the amount of oil needed down to a minimum),
or spray with non-stick cooking spray. When the pan is hot, lower the heat to
medium and pour in 1/4 -1/2 cup of batter. Tilt pan to cover the bottom and pour
any extra batter back into the pitcher. This will ensure very thin blintzes. As
soon as the batter is firm, loosen the edges and turn over onto a dish towel or
slightly greased piece of aluminum foil. Then return it to the pan to cook on
the other side. (You can flip it with a spatula, but most people find it easier
to turn it out and then return it to the frying pan.) Cook on the second side
for no more than a few seconds and remove to a towel. Before making the next
crepe, mix batter with a fork in order to blend in any potato starch that
settles. Unless you're a real pro, the first 1 or 2 blintzes will probably not
come out easily and will tear.


style="FONT-FAMILY: Arial; COLOR: #333333; FONT-SIZE: 10pt">For
Noodles:
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When
blintzes are cool, roll up a few at a time and slice into ultra-thin strips. For
smaller noodles, slice down the length as well. Allow noodles to dry a bit and
then store in an airtight container or plastic bags. These freeze well.


For
crepes (blintzes):
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Use the
filling of your choice (see next page) and either fold the crepe around it
blintz-style (like an envelope) or roll up. The unfilled crepes freeze well,
either stacked or in layers divided by wax
paper.


style="FONT-SIZE: 10pt">Fillings:style="FONT-SIZE: 10pt">


You can
certainly use the standard mashed-potato filling, but if you want a lower carb
count and something more interesting, here are a few
suggestions:


Low-carb
potato:

color=#333333>Mix equal amounts of cooked potato with cooked
cauliflower and some fried onions. Add salt to
taste.


face=Arial>Meat:
color=#333333>Mix ground meat and/or chicken with fried onions
and seasoning.


face=Arial>Apple:
color=#333333>Grate apples; add sugar substitute, cinnamon and
ground nuts.


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Beat 1 egg white
just until shiny and starting to stiffen. Add ground nuts to form a paste. Add
sugar substitute, cinnamon (optional) and juice from half a
lemon.


face=Arial>Cheese:
color=#333333>Mix farmer cheese with 1 beaten egg white, sugar
substitute, cinnamon and vanilla flavoring.


style="FONT-SIZE: 10pt">Tipstyle="FONT-SIZE: 10pt">


If you're
cooking for a crowd and want to save time, use a large frying pan and make
extra-large crepes. Pile up cooled crepes, slicing off the sides to use for
noodles. You will be left with nice-sized rectangles that can be used for folded
blintzes.


style="FONT-SIZE: 10pt">Nutrition Factsstyle="FONT-SIZE: 10pt">


Serving
size 1 crepe (Tbsps noodles) 2-3
(oz) 1
(g) 30
Calories 37
Protein
(g) 3.1
Carbs (g) 0.7
Fat (g) 2.3
Sat. Fat (g) 0.6
Cholesterol (mg)
85
Sodium (mg) 37
Calcium (mg) 11
Fiber (g) 0
Exchanges: Lean
protein 1/2


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Fresh and
Natural Applesauce


 


Low Carb,
Fat Free / Yield: 20 servings


It's
hard to go back to store-bought applesauce after tasting this delicious,
refreshing dessert. The trick to this great dish is tea bags. Be daring and try
a variety of different flavors.
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10 medium
Granny Smith apples, peeled and sliced into eighths
juice of half a lemon

dash of salt
1 teaspoon vanilla extract
3-4 flavored tea bags of your
choice
water
sugar substitute, optional


align=center>style="FONT-FAMILY: Arial; COLOR: #333333; FONT-SIZE: 10pt">for fruit
compote:
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use fruit
of choice Place apples in a 5-quart pot. Add lemon juice, salt, vanilla, tea
bags and water, covering not more than half the apples so that the end result
will not be too watery. Bring to a boil. Lower heat and simmer until apples are
soft. funny pictures Hand-blend and mash to desired consistency. For additional sweetness, you
can add sugar substitute. Variations:


align=center>style="FONT-FAMILY: Arial; COLOR: #333333; FONT-SIZE: 10pt">For a crunchy fruit
compote:
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Bring
ingredients to a boil and cook on high heat for 7 minutes. Turn off heat and
cover. Let stand overnight. In the morning, put into a jar and refrigerate. This
can be frozen in an airtight container.


For a
strawberry-rhubarb apple compote:
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Add 11/2
cups of sliced strawberries and 1 cup of sliced rhubarb to the apples. Rhubarb
is quite tart, so add sugar substitute according to taste. Blend well and
refrigerate.


For
cinnamon applesauce:
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Add 1
tablespoon ground cinnamon to blended apples. For a beautiful crimson color, as
well as additional flavor and fiber, add 1-11/2 cups frozen
blueberries.


style="FONT-SIZE: 10pt">Nutrition Factsstyle="FONT-SIZE: 10pt">


Serving
size (cup) 1/2
(oz) 2 2/3
(g) 80
Calories 34
Protein (g)
0.1
Carbs (g) 8
Fat (g) 0.2
Sat. Fat (g) 0
Cholesterol (mg)
0
Sodium (mg) 0
Calcium (mg) 5
Fiber (g) 0
Exchanges: Fruit
3/4


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