Clean Cuisine – Unleavened Feasting

This is a good time to start considering the necessary prepa­rations for the Feast of Unleavened Bread (April 15-21). Readiness begins first with introspection as we search our­selves and humbly seek to rid our lives of the leaven of rebellion and disobedience. Next, we are to rid our homes of all leavening. In other words, it is time for spring cleaning. Women here at our assembly have offered several suggestions: be sure to clean under beds and couch cushions, inside drawers, cabinets, refrigerators, freezers, and even toasters – anywhere that crumbs may be hid­ing. Some have suggested cleaning out the car, as well. Throw out all leavened products, such as baking soda, baking powder, yeast, breads, crackers, cakes, and cookies. A more extensive list of leav­ening agents may be found at the yrm.org website at the Online Resources tab. It’s a good idea to carefully check the labels on the packaged or processed foods found on your shelves.

So, you may rightly ask, what is there available to eat instead? Planning a week’s worth of meals without leavened breads, rolls, cookies and cakes need not be as challenging as it seems. Most of the foods we eat everyday contain no leavening whatsoever. Lean meats, vegetables and fruits with or without rice or pasta can be combined into any number of dishes that are satisfying. Many va­rieties of sauces will add interest and flavor to everything. Soups and stews make hearty one-dish meals. Want crackers in your soup? Triscuits are the only crackers I know that contain no leav­ening and they are tasty with soup or topped with cheese or peanut butter. Craving a sandwich? Roll fillings into lettuce leaves in­stead of bread slices or make your own unleavened flatbread. For dessert, substitute pies for cake this week, or have baked apples, puddings…the list is long. Of course, there are numerous unleav­ened bread, cake and cookie recipes online. Following are two recipes that you may want to try out this year:

CHAPATI FRY BREAD – submitted by Jennifer Folliard

½ cup whole wheat flour

1 ½ cups all-purpose flour

¼ teaspoon garlic powder

1 teaspoon salt

¾ cup hot water

2 Tablespoons olive oil

Mix flours, garlic powder and salt in a large bowl. Add water and oil, stirring well. Turn onto a floured surface and knead about 12 times. Divide dough into 10 equal balls. Roll each ball into a 6-inch circle.

Heat a nonstick skillet over me­dium heat. Brown each chapati for one minute on each side. Serve warm.

CREAM PUFFS – submitted by Sandy Evans

1 cup boiling water

½ cup butter (1 stick)

1/8 teaspoon salt

1 cup flour

3 eggs, unbeaten

vanilla pudding

fudge frosting

Add butter and salt to boiling water and stir over medium heat until mixture boils again. Add flour all at once and stir vigorously until the mixture leaves the sides of the pot. Remove from heat and let cool for about 20 minutes. Transfer the cooled flour mixture to a bowl deep enough for mixing. With a mixer, beat in one egg at a time, beat­ing thoroughly after each addition. Using a tablespoon, place dollops on an ungreased cookie sheet – you should have about 14 or 15 dollops/cream puffs. Place in center of a preheated 450° for 20 minutes. Without removing the cream puffs, turn the oven down to 350° and bake for an additional 20 minutes. Remove from oven and remove the cream puffs to a wire rack to cool. Cool thoroughly! When cold, cut the top off of each cream puff and fill with vanilla pudding. Frost the tops with a spoonful of fudge frosting. Refrigerate any not eaten right away.

**You can change fillings or topping of your choice. They taste great filled with chicken or tuna salad.