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Sunday, December 19, 2010

How to Make the Perfect Broth, Consommé or Soup for your Hearty Appetite!

Vegetarian Chicken Soup
Vegetarians need not feel left out. The recipe below maintains the golden hue and soothing warmth of regular chicken soup, but instead of oily schmaltz it gets its depth of flavor from long-simmered garlic and vegetables. The addition of lemongrass provides a hint of bright citrus fragrance, which adds a welcome complexity to the broth. It is a simple-to-make alternative for the vegetarians at the table, and a satisfying start to any dairy meal. And while the chicken-free version cannot claim to have exactly the same healing powers as the original, a steamy bowl on Friday night still does wonders for the body and the soul.

Serves 4-6.

2 Tablespoons olive oil
1 large onion, roughly chopped
2 large carrots, peeled and roughly chopped
2 large celery stalks (with leaves), roughly chopped
1 parsnip, peeled and roughly chopped
5 large garlic cloves, smashed
1 leek, cleaned well and roughly chopped
9 cups water
2 bay leaves
A handful of flat-leaf parsley, roughly chopped
1 stalk lemongrass, split into four small pieces
2 Tablespoons coarse kosher salt (or to taste)

In a large stockpot, heat oil and sauté onions for about 5 minutes over medium heat. Add carrots, celery, parsnip, garlic, and leeks and sauté for another 3 minutes, until fragrant. Add water and bay leaves and bring to a boil. Reduce heat and let simmer for about one hour uncovered.

After one hour, add lemongrass, parsley, and salt, and simmer for another thirty minutes. Let soup cool a bit, then strain into a large bowl using a cheesecloth or mesh strainer. If desired, add some of the vegetables back (discard the rest). Serve hot as is or with matzah balls, noodles, kreplach, etc.

Leah Koenig

Vegetarian Chicken Soup, A schmaltz-free version of the Jewish classic cure-all.
Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications. Thank you

Garlic Flower Head. Artist: Julia Wright
Hello Everyone, This is White Buffalo Calf Woman. I have to say, this is a great broth recipe above with onions, carrots and celery, often referred to as the roe of soup and other sauce bases [Celery, onions, and carrots make up the French mirepoix]. However, I would not add lemongrass to my base soup. I feel it tastes and smells like old dish water to me, but others feel it's a citrus flavor.  Just be careful if you haven't used it before.  Everyone is different and have their own likes.  Lemongrass is not traditionally used in Jewish cooking, however traditionally Meat and Milk are never eaten at the same meal, to observe the sacred act of not eating together Mother (beef) and Child (milk) .

In this recipe, she calls to simmer uncovered for an hour.  I would cover and let simmer, rather than without a lid. This captures the flavor and reduces water loss. One thing that uncovered does do is make all the flavors condense, as we do with all bouillabaisse, traditionally a fish stew, however it is often referred as a condensing of flavors.

Bouillabaisse: [French, from Provençal bouiabaisso : boui, imperative of bouie, to boil (from Latin bullre, from bulla, bubble) + abaisso, imperative of abeissa, to lower (from Vulgar Latin *abbassire : Latin ad-, ad- + Medieval Latin bassus, low).]
Bouillon: [French, from Old French, from boulir, to boil, from Latin bullre, from bulla, bubble.]
Thank you

As you can see boiling, reducing (lower) and simmer is all part of any good broth. But at times, more soup base can heighten flavor. If one is satisfactory in taste without reducing, then simmering itself will allows greater flavor to be known.  Condensing and mingling of all flavors unite to make a rich broth.  One more thing, I do not strain from the soup, but tend to omit larger pieces not eaten but used for flavor, for instance dry fish.  All parts are edible in most soups, even if we don't think about it sometimes. The bulk of things (cellulose and fibers), keep our bowls healthy.  Enjoy your soup, especially during Winter Months. And don't forget to bless and prayer for the goodness from our Mother Earth and Father Sky. 

Your devoted servant,
White Buffalo Calf Woman your Twin Deer Mother
elder crystal person, wakan iyeshka or holy interpreter Rainbow Warriors of Prophecy

Fish Broth or Soup
Dry anchovies 
Boiling stock of water
Salt and lots. (The magic ingredient in chicken soup is salt.  Soups carry lots of salt and is an electrolyte your body needs.) 
Pieces of jalepeno
Pieces of garlic
Cracked pepper
Two Mexico Dry Chiles (which added to the richness of the soup)
Broccoli stalks cut into small pieces (for flavor and substance)
Together boil, reduce slightly, cover and simmer for 45 minutes +/-
Cilantro added before serving.  30 seconds to one minute immersed in hot soup.
Serve over hot rice or with hot bread and butter. 

note: Omit butter if one is using beef stock. As you can see soup is easy. Basic ingredients are boiling water, salt and garlic.  Everything else flavors your hot soup especially on Winter days. Look and see what you have in your kitchen.  I'll bet you can make a wonderful soup with what you have now. Have fun and don't forget to share.

Bouillon cube (US) or Stock Cube (UK and Australia)

A bouillon cube or stock cube is dehydrated broth (bouillon in French) or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), salt and seasonings and shaping them into a small cube. Dehydrated broth is also available in granular form.

Broth made from rehydrated cubes is different in taste from fresh broth because of its higher salt content and flavours changed by the boiling process. Bouillon cubes are convenient and inexpensive. The cubes are widely used in English cooking to add flavour, particularly in soups, stews and casseroles.

Bouillon cubes were commercialised by Maggi in 1908 and by Oxo in 1910 as a cheaper version of meat extract. By 1913, there were at least 10 brands available, with salt contents of 59–72%.

Its invention is attributed to Nicolas Appert in 1831 but the principle was known long before, and called portable soup. Thank you Wikepedia.


The popularity of soups today may be due to increased nutrition consciousness, to a desire for simpler or lighter meals, or to an increased appreciation of how appetizing and satisfying soups can be. Whatever the reasons, they emphasize the importance of soup-making skills.
Soup, according to the dictionary, is a liquid food derived from meat, poultry, fish, or vegetables. This definition is all right as far as it goes, but there’s a lot it doesn’t tell us. Is a stock, straight from the stockpot, a soup? Is beef stew liquid enough to be called soup?

We’re interested more in production techniques than in definitions. However, a few more definitions are necessary before we can go into the kitchen, so we can talk to each other in the same language. Definitions aren’t rules, so don’t be alarmed if you hear other books or chefs use these terms differently. What matters is that you learn the techniques and are able to adapt them to many uses.

Soups can be divided into three basic categories: clear or unthickened soups, thick soups, and special soups that don’t fit the first two categories. Most of these soups, no matter what their final ingredients may be, are based on stock

Clear soups are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats.

1. Broth and bouillon are two terms used in many ways. In general,they both refer to simple, clear soups without solid ingredients. We have already know that broth  is a flavorful liquid obtained from the simmering of meats and/or vegetables.
2. Vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.
3. Consommé is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
Far from being just a plain old cup of broth,a well-made consommé is one of the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich, full flavor, strength,and body make it a perfect starter for an elegant dinner.

Unlike clear soups, thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients to provide a heavier consistency.

1. Cream soups are soups that are thickened with roux, beurre manié, liaison, or other added thickening agents, plus milk and/or cream. They are similar to velouté and béchamel sauces-in fact, they may be made by diluting and flavoring either of these two leading sauces. Cream soups are usually named after their major ingredient, such as cream of chicken or cream of asparagus.

2. Purées are soups that are naturally thickened by puréeing one or more of their ingredients. They are not as smooth and creamy as cream soups. dried legumes (such as split pea soup) or from fresh vegetables with a starchy ingredient such as potatoes or rice added. Purées may or may not contain milk or cream.
3. Bisques are thickened soups made from shellfish. They are usually prepared like cream soups and are almost always finished with cream. The term bisque is sometimes used on menus for a variety of vegetable soups. In these cases, it is really a marketing term rather than a technical term, so it is impossible to give a definition that covers all uses.
4. Chowders are hearty soups made from fish, shellfish, and/or vegetables. Although they are made in many ways, they usually contain milk and potatoes.
5. Potage is a term sometimes associated with certain thick,hearty soups,but it is actually a general term for soup. A clear soup is called a potage clair in French.

This is a catch-all category that includes soups that don’t fit well into the main categories and soups that are native to particular countries or regions. Specialty soups are distinguished by unusual ingredients or methods, such as turtle soup, gumbo, peanut soup, and cold fruit soup. Cold soups are sometimes considered specialty soups, and, in fact, some of them are. But many other popular cold soups, such as jellied consommé, cold cream of cucumber soup, and vichyssoise (vee shee swahz) are simply cold versions of basic clear and thick soups
A great variety of vegetable-based soups are suitable for vegetarian menus. Vegetable soups for vegans must contain no meat or any other animal product and must be made with water or vegetable stock. To bind thick soups, use a starch slurry or a roux made with oil rather than butter. Lacto-vegetarians,on the other hand,accept soups containing butter, milk,or cream.

Because the appeal of vegetarian vegetable soups depends entirely on the freshness and the quality of the vegetables and not on the richness of meat stocks, be especially careful to use high-quality ingredients and to avoid overcooking.

Clear soups are especially suitable for people seeking low-fat foods. Consommés and clear vegetable soups are virtually fat-free, especially if the vegetables were not sweated in fat before being simmered.
Thick soups can be kept low in fat by thickening them with a slurry of starch (such as arrowroot, potato starch, or cornstarch) and cold water rather than with a roux. For cream soups, reduce or omit the cream and instead use evaporated skim milk.

Purée soups are usually more adaptable than cream soups to low-fat diets because the vegetable purée adds body and richness to the soup without requiring added fat. A little yogurt or evaporated skim milk can be used to give creaminess to a purée soup. Even garnishing a serving of soup with a teaspoonful of whipped cream gives a feeling of richness while adding only a gram or two of fat.

Appetizer portion:6 to 8 oz (200 to 250 mL)
Main course portion:10 to 12 oz (300 to 350 mL)

Soup garnishes may be divided into three groups.
1.      Garnishes in the soup.
Major ingredients, such as the vegetables in clear vegetable soup, are often considered garnishes. This group of garnishes also includes meats, poultry, seafood, pasta products, and grains such as barley or rice. They are treated as part of the preparation or recipe itself, not as something added on.

Consommés are generally named after their garnish, such as consommé brunoise,which contains vegetables cut into brunoise shape [1?8-inch (3-mm) dice].
Vegetable cream soups are usually garnished with carefully cut pieces of the vegetable from which they are made. An elegant way to serve soup with a solid garnish is to arrange the garnish attractively in the bottom of a heated soup plate.This plate is set before the diner, and then the soup is ladled from a tureen by the dining room staff.

2. Toppings.
Clear soups are generally served without toppings to let the attractiveness of the clear broth and the carefully cut vegetables speak for themselves. Occasional exceptions
are toppings of chopped parsley or chives.
Thick soups, especially those that are all one color, are often decorated with a topping. Toppings should be placed on the soup just before service so they won’t sink or lose their fresh appearance. Their flavors must be appropriate to the soup.
Do not overdo soup toppings.The food should be attractive in itself.
Topping suggestions for thick soups:
Fresh herbs (parsley,chives),chopped
Fried herbs, such as parsley, sage, chervil, celery leaves, leek julienne
Fine julienne of vegetables
Sliced almonds,toasted
Grated cheese
Sieved egg yolks
Chopped or riced egg whites
Grated parmesan cheese
Crumbled bacon
Flavored butters
Flavored oils
Sour cream,crème fraîche,or whipped cream,either plain or flavored with
herbs or spices

3. Accompaniments.
American soups are traditionally served with crackers. In addition to the usual
saltines,other suggestions for crisp accompaniments are:
Melba toast
Corn chips
Cheese straws
Profiteroles (tiny unsweetened cream-puff shells)
Whole-grain wafers

Thank you

Rainbow Warriors of Prophecy
Winter heart, feels apart, but inside my heaven is praying to be a part. Glory be, share in me, the soul that fights to find liberty. Seek within, then begin, to realize how far you've come so far. Reach inside, feel with pride, forgive yourself for all you did. Now it's time, to find the time, to reach into your heart and give. Find some hope and trust the slope, down into the green grass home. Down where my soul does know to grow.  I leave you here, without any fear, because if you believe in God's magical world, then all you need, will show up just as you bleed (suffering for love and alive).  It's a heart that is real, always feeling inside my soul. And my belly receives all it's glow. I fill my bowl, with love from God, because all things come from this heart!

Rainbow Warriors of Prophecy

Sunday, November 14, 2010

A Garden of True Hearts, Roses. How to Bless, Dry and Make Rose Water Antiseptic, Perfume, Beads, Potpourri, Topiary, Sugar, Candied and Distilled Rose Water!

Curative Power of Rose Water

Roses are beautiful and pleasing to the eye!

They also help cool and nourish the physical and emotional body. Rose water has been used for centuries for its curative purposes. Rose treat heart, nerves and lift the spirits, reduce inflammation, stop sweating, and effective for menopausal hot sweats and summer prickly heat. Rose water is used as a spray to freshen up quickly. It can also be used as a wash to reduce skin scars and oily skin.

Rose water was first obtained by distilling roses in Persia. From attar of roses or rose oil, rose perfumes are made. Rose oil is a mixture of essential oils obtained from steam-distilling the crushed petals of roses. Rose water is used in cosmetics. It is essentially used as toner for fair and dry skin. It is also a key ingredient in many sweet drinks.

As the name says, rose water is the most effective liquid nature has ever produced. Rose water smells and tastes of roses. Rose water is produced in the form of leftover liquid when rose petals and water are distilled together for making rose oil. Steam distillation was probably first used by the Arabian doctor in the 10th century. Rose water is made using damask roses and Middle Eastern countries are some of the largest producers of rose water because of the availability of damasks.

Provide your skin with a natural glow and freshness, instead of subjecting your skin to various kinds of beauty products. Try the magical powers of rose water. Surely you will find your skin more soft, radiant and healthy at the same time.

The biggest reason for the popularity of rose water is that rose water is suitable for all types of skin. It has tremendous hydrating effects and act as a natural moisturizer for dry skin and heals skin inflammation as well that may caused by sunburns. It can be used as a toner and maintains the oil balance of your skin. Rose water tightens your skin pores and brings down wrinkles and other signs of aging to a great extent. It works as an aftershave when the skin tends to become irritated after shaving and you will have a soothing effect on the skin.

The miraculous rose water with its antiseptic and antibacterial properties enables it to treat acne and other forms of skin diseases and prevent their reappearance. Rose water is widely used in cosmetics as an ingredient as it keeps the skin soft and beautiful. Also rose water is gaining popularity in aroma therapy as it provides a relaxing and calming effect.

Rose water is also used as an ingredient in food. In the Middle East and Asia, meat is cooked and infused with it. Rose water provides the primary flavor for many sweet treats and candies. There are hundreds of benefits of rose water, as you can drink it or use it in a special dish and once you get familiar with its taste, gourmets or gourmands can delight in numerous dishes which evoke traditional cuisine at least millennia old.

There are many people who do not know how to use this amazing natural product. Apply some rose water over your face and neck before putting on the makeup. This will help the makeup to last longer and will give a natural glow to the skin. It is good practice to use it for the removal of regular makeup. Simply dip a cotton ball in rose water and rub it gently all over your face in circular motions. People who have sensitive skin and cannot use regular perfume products can make their own natural perfume by mixing up of one cup of rose water and a few drops of jasmine essential oil. Store it up in a dark glass bottle with a tight lid and use it as it pleases you. So next time you go for shopping, buy yourself a bottle of pure rose water – and relish the miracle liquid. Thank you

Great Gifts to Make from Roses 

Learn how to make real rose water perfume, a tin of your own special rose sugar, or a basket of rose petal potpourri. Roses are beautiful to look at, have an intoxicating smell and are the grand beauties of any flower garden. Rose water has a time-honoured place in festivities around the world. Blessings are given at ceremonies and wedding feasts, by sprinkling on the faces or body of guests.  In the home a rose water sprinkler is a symbol of hospitality and affluence. A true blessings offered with the garden of paradise, for the Rose teaches us how to trust. It takes a pure heart to trust others, to count on them, when times are in need. We learn to give our hearts to the garden God has given to us.  We offer a blessing to the delicate Rose Water to be shared in our homes, our temples and our gardens. Here are a few wonderful gifts to make from rose petals. 

Drying Rose Flowers
1. Pick flower buds and heads fresh from your favorite garden or bouquet.  Three to five heads are sufficient for most beading projects.
2. Peel off the petal layers and place in a single layer on newspaper. 
3. Place in a dark area with good ventilation and low humidity for approximately two weeks. To speed up the process, use a food dehydrator.
4. When dry (crisp), package in a zip lock bag.

Rose Water
Rose water is a staple found in most European and Italian homes. Rose water adds a light, sweet aroma to breads, pastries, glazes and teas.

5 or 6 rose petals
1 gallon of mineral water
1 gallon glass container with a tight lid.
1 (aluminum) pot that will hold a gallon of water [I recommend stainless unless there is reason for aluminum-says Holiness David Running Eagle]

Add the rose petals to the water and boil for fifteen minutes. Remove petals from water after cool. Pour water into the glass container and use as needed.

Rose Glycerin Facial Cleaner (Anitseptic)

By Annie B. Bond
Rose water is one of the all-time best and most traditional facial 
cleansers, because rose is astringent, anti-inflammatory, antiseptic, and has a lovely scent.

1 cup rose-infused water
2 teaspoons glycerin 
5 to 10 drops rose essential oil

Place a handful of dried rose petals in a mason jar, cover with boiling water, seal, and let set overnight. Note that dried rose petals are available in many health food stores (as is vegetable glycerin), or online from herbal supply stores.

After the rose petal infusion has set overnight, strain. Combine the ingredients in a pretty jar, and shake to blend. Note that you will extend the shelf life if you add 1/2 a teaspoon of grapefruit seed extract (available in health food stores). The antiseptic quality of essential oils will also act as a preservative. Thank you

Rose Perfume
This is the same perfume that ladies of fashion wore centuries ago.

6 cups of rose petals, no stamens
6 cups of water
1 large aluminum pot
cheese cloth
perfume bottle with a tight fitting lid

Put all ingredients into the pot and bring to a boil. Then turn heat to simmer and cook for 2 hours. Strain the liquid through the cheesecloth several times until all pulp is removed. Let the perfume cool completely before pouring into a decorative perfume bottle.

white rose beads
Rose Beads (Rosary)

Rose Beads are believed to be used to make the original rosaries, hence the name rosary.

6 to 8 cups of rose petals
10 cups water
1 aluminum pot
1 tablespoon of glycerin

Combine all ingredients in the pot and bring to a boil for 1 minute. Turn down to low and slowly cook for 3 or 4 hours until most of the water has evaporated and the petals have formed a paste. Pour mixture into a colander to get rid of excess moisture. When the paste is cool enough to touch form small beads, and use woodentoothpicks to make the holes. Note: if the paste doesn’t stick together, add a teaspoon more of glycerin. Let the beads completely dry overnight then string into a rosary or necklace. When the beads come into contact with body heat they will emit the aroma of roses. (quick rose beads recipe at the bottom of the page)

Photo by Charles Brooks
Rose Beads (Rosary)

Rose beads were first made in ancient Rome. By the Middle Ages, the rose had become a symbol of faith for the early European Christians. Their first string of prayer-counting beads, the rosary, named for this symbol of their faith, was very likely made of roses as well. Recipes for creating rose-petal beads vary widely. Some require cooking, while others don't. Some recipes include flour. Some suggest cooking the rose petals in an iron skillet to make dark black beads. The only common ingredient: rose petals.

Materials and Tools:
rose petals — 4 cups or more
chopping knife
saucepan or skillet for simmering petals (cast iron for black beads)
rose oil
pins or needles to create holes
nylon beading thread

1. Chop the rose petals into small pieces. Put the pieces into a saucepan or skillet and cover them with water. Simmer for about an hour.
2. Add a bit of rose oil to the pot and simmer an hour a day for four or five days until the petal mixture begins to look like clay.
3. Squeeze as much moisture as possible out of the mixture and save the rose liquid in a small covered container.
4. Form small beads with the rose mixture. Keep in mind that the beads will shrink as they dry. Poke a hole in each bead and set them aside to dry.
5. Check the beads each day. When they are fully dry, rub some of the reserved rose liquid onto each bead. Do this for several days to harden the bead surface.
6. String the beads on beading thread and enjoy. 
Thank you 

Rose Potpourri
4 or 5 cups of dried rose heads
A favorite container/s
Pour the rose heads into a basket or decorative jar. Add scented oil for a stronger smell.

Decorative Rose Topiary

1 3-inch clay pot
1 Styrofoam ball, about the size of a tennis ball
1 8-inch long ½ inch dowel rod, painted brown or green
Spanish moss
Florist foam
Hot glue gun
Approximately 40 tea rose heads

Fill the clay pot with florist foam. Glue the top of the foam with Spanish moss to cover. Center the dowel in the center of the pot and place in the florist foam. Use glue to cover the Styrofoam ball with Spanish moss. Glue the entire ball with the rose heads, and fasten to the top of the dowel rod. Tie a ribbon around the pot.

Rose Sugar

1 c. granulated sugar
1 rose head, any variety
1 decorative jar that will hold 1 cup of sugar/ with tight fitting lid

Carefully remove all petals from the rose and place them attractively in the bottom of the decorative jar. Fill the rest of the jar with the sugar. Shake the jar a couple of times. After a week or so the sugar will have absorbed the essence of the rose.

Rose sugar is sweeter than regular sugar and deliciously fragrant. Wrap a nice ribbon around the jar, and add it to a basket for a friend who enjoys tea. Adding a few packages of specialty teas to the basket and a mug make a beautiful personal gift for a friend.

Candied Rose Petals

10 rose petals
1 pasteurised egg white
50 g sugar

Recipe provided by Flagrante Delícia   Thank you

 Homemade Distilled Rose Water 

This time of year every time I walk out the front door I get the heady waft of of roses at the peak of bloom and sometimes I shut my eyes and breathe deeply lingering for a few moments to imprint the scent on my memory.

I decided to try capturing the delicate scent by attempting some homemade rose water! From what I know of the process I thought a home set up might be do-able and got to work searching the interweb for some methods! I found some things, made a slight modification and went to work with rudimentary household utensils (thought I was, in my mind, acquiring glass do-dads and pipe, rubber stopper and connector thingys and burners like a mad scientist to make something a little more sophisticated - next project!).

TIP: You can use your rose water by itself as a refreshing toner or add 10% witch hazel to make an astringent! 

Stuff you will need
• about 8 oz of fresh rose petals - preferably that are chemical free and picked in the morning.
If you don't have roses as a neighbor or see if a local florist will give/sell you old roses (that thye will probably throw out anyway)

NOTE: I made 2 oz of rose water with 8 oz of fresh petals
• double boiler with a steamer
• ramekin or small heat safe dish
• tin foil ( a stainless steel bowl will work better)
• ice
• tap water or distilled water 

What to do:

This process will take 3-4 hours depending on how many rose petals you pick.
1) clean the picked petals - mine were covered in insects and spiders so I just filled the pot holding my petals to the top with water to flush critters out.
2) set up your pot. Fill the bottom with water so the steamer pan is about 1 inch above the level of the water. Place the ramekin in the center.
3) Put petals around the ramekin, you can really stuff them in just make sure they sit at or below the level of your ramekin. 

4) place a sheet of foil over the top so that it is in a concave shape - you can also use a stainless steel bowl.

5) set water to boil and then simmer - put a few ice cubes on the top of your foil - you will have to keep refilling ice and emptying water so a bowl would indeed be better for this! Just make sure the lowest point of the bowl sits above the ramekin and that it completely seals the top of the pot so that rose water does not escape!

6) You will have to refill rose petals every half hour or so - do not remove old ones. You will already see the rose water in the ramekin after just 30 minutes!You may also have to add more water to the double boiler, but just add a few ounces at a time so it does not breach the bottom of the steam pan. After you have added your last batch of rose petals let the whole thing steam for another hour and then you are done! Discard rose petals into the compost heap or back into your garden soil. 

Place the rose water in a sterile glass jar and keep in the refrigerator - lasts about a week. 

Has anyone tried making floral water with other types of flowers? If so what did you make and what was your method! 

Thank you

Quick Rose Petal Beads 


This is the simplest method I have ever come across for making lovely, fragrant beads from rose petals. Thanks to my friend Joanne who told me her husband makes necklaces like this.  Words are hardly necessary

Do thank the rosebushes for the harvest.
Squeeze in hand(s)...over and over.....over and over.... rose juice will come out....
IMG_5787This is partway through the process.  Eventually it gets so that the petals hold together and you can shape them into beads with a gentle circular motion of one palm over the other.  I put them in the sun for a few hours so they could dry a bit before I put the needle with yarn through to make a hole and keep it open during the entire drying time. 

These are my very first two rose petal beads - the one on the left being more of a cone.. Presented fondly and with great contentment.  I am about to go and make some more.....
Thank you

Blessing with Rose Water

Water that is blessed, helps us get home to our heavenly beginnings. We are the blue of all the waters of the world, tears that flowed, from ancestors and relatives for our continual life we live and journey upon.  Each day we give thanks for the wonders of a garden, in a world, that seeks paradise.

When one blesses water, a crystalline structure is formed. This rock of perfection is the sacred blessings. We recognize these shapes with the snowflake, each perfect and unique, but all have six sides of God's house, the sacred blessing. However, is we offer our Rose Water this same blessing, we combine the essence of the Rose, to the water of eternal life. The Rose flower represents the unshakable faith and trust in others. This is the power of true love.  Below they state that the word "Rose" came from the Germanic word "hrod" or horse. It is a horse that represents our soul. Here our spirits arise into the world of moving streams of heaven, where our soul takes flight. We offer respect and wisdom, when we offer the sacred blessings with Rose Water. We honor our waters of the world, all the tears we have shed and for the joy of tomorrow into a heavenly path upon our Earthly realm of Earth.  We sprinkle Rose water the same way we offer smudging or a fire blessing with smoke, however water is literally gifted to the body, to know the eternal road to paradise, the blue road, where our souls soar. Our Rose represents the "Spirit of the Soul". by White Buffalo Calf Woman

Water Blessing Sprinklers
Rose Flower Symbolism
The flower symbolism associated with roses is love, remembrance, passion (red); purity (white); happiness (pink); infidelity (yellow); unconscious beauty, I love you. Roses were first cultivated 5,000 years ago in Asian gardens. Confucius wrote that the emperor of China owned over 600 books on the cultivation of roses. Roses were introduced to Europe during the Roman Empire and were thereafter used for ornamental purposes. Roses are emblems of England and New York City. This name was in use throughout the Middle Ages (long before herb and flower names became popular) and probably originated as a short form of longer Germanic names containing the word hrod, meaning "horse."

More than any other flower, the rose has been prized for its beauty the world over. Symbolic associations with the rose have existed since the days of the ancient Romans and Greeks. Roses have been identified with love and passion since those times, beginning with their association with the goddesses Aphrodite, Isis and Venus. Cleopatra is said to have received Marc Anthony in a room literally knee-deep in roses.

The flower symbolism associated with roses is love, remembrance, passion (red); purity (white); happiness (pink); infidelity (yellow); unconscious beauty, and I love you. Wild roses have five petals. This has led to their symbolic connection to the wounds of Christ in Christian iconography. The rose also symbolizes the Virgin Mary herself, who was known as the "Mystic Rose." 

This is a wonderful page on Rose Flower meaning for the many colored roses. Pink roses convey gentle emotions of admiration, joy and gratitude, as we have used on this page for you, our Relatives of Earth.

Rainbow Warriors of Prophecy
Teach what is right, that law is the LOVE, then when two hearts is united, we share with intelligence. However if LOVE doesn't lead the way, then we fight to unite LOVE, two broken hearts, then we know that we are walking the truth path, the love to each other, the kind that lasts, over rolling hills in time, over the suns, and into the heart of the blue seas of every one. We are the Prophecy, the Rain upon the Land, so parched, it will need a Rainbow, to serve it home the right way and know where to land (the Rainbow always lands on the pot of gold, abundance, brotherhood)! 

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Monday, November 8, 2010

Chick Peas or Garbanzo Bean Recipes: Falafel or Hummus?

Fresh Chick Peas
Bean dishes around the world, shown here, fresh "Chick Peas" or the "Garbanzo Bean", supply us with protein structures, our bodies need to sustain human life.  When and where meat is omitted from the diet, beans can offer a balance of carbohydrates and complete proteins, when mixed with whole grains. Around the world, cultures have passed down traditions that gift us pleasure and long life.  

We hope you enjoy, Rainbow Warrior's Favorite Recipes. Long live Daughters of Israel. Gathering commanders of kitchens around the world.  White Buffalo Calf Woman your Twin Deer Mother and Rainbow Warriors of Prophecy 

Written by Sara Hohn: Another one from the list of foods-I-didn’t-know-what-they-looked-like-fresh — These green, slightly furry pods each contain between one and three garbanzo beans (aka chick peas), a staple of Middle Eastern and Indian cuisines for thousands of years. Growing on a bushy plant, chick peas are ready to eat straight from the swollen pod – no soaking or cooking required. Younger, smaller peas taste sweet and approximate a regular green pea. The mature, plumped chick peas are a creamy yellow color resembling a tiny 1/2-inch brain, losing some of their sweetness to a nuttier, more complex flavor. Like sitting down with a basket of shelled peanuts, there’s something quite enjoyable in cracking open each chick pea pod for a tasty, fresh surprise inside.

falafel, felafel, pita


About Israel's signature food--plus, a recipe.

By Joan Nathan

Every Israeli has an opinion about falafel, the ultimate Israeli food, which is most often served stuffed into pita bread. One of my favorite spots is a simple stand in the Bukharan Quarter of Jerusalem, adjacent to Mea Shearim. The neighborhood was established in 1891, when wealthy Jews from Bukhara engaged engineers and city planners to plan a quarter with straight, wide streets and lavish stone houses. Reprinted with permission from The Foods of Israel Today (Knopf).
After the Russian Revolution, with the passing of time and fortunes, the Bukharan Quarter lost much of its wealth, but even so the area retains a certain elegance. There, the falafel is freshly fried before your eyes and the balls are very large and light. Shlomo Zadok, the elderly falafel maker and falafel stand owner, brought the recipe with him from his native Yemen.
Zadok explained that at the time of the establishment of the state, falafel--the name of which probably comes from the word pilpel(pepper)--was made in two ways: either as it is in Egypt today, from crushed, soaked fava beans or fava beans combined with chickpeas, spices, and bulgur; or, as Yemenite Jews and the Arabs of Jerusalem did, from chickpeas alone.
But favism, an inherited enzymatic deficiency occurring among some Jews--mainly those of Kurdish and Iraqi ancestry, many of whom came to Israel during the mid 1900s--proved potentially lethal, so all falafel makers in Israel ultimately stopped using fava beans, and chickpea falafel became an Israeli dish.
The timing was right for falafel in those early years, with immigrants pouring in. Since there was a shortage of meat, falafel made a cheap, protein-rich meal ; and people liked it.
Rachama Ihshady, daughter of the founder of another favorite Jerusalem falafel joint, Shalom's Falafel on Bezalel Street, told me that her family recipe, also of Yemenite origin, has not changed since British times. Using the basics taught to me by these falafel mavens, I have created my own version, adding fresh parsley and cilantro, two ingredients I like and which originally characterized Arab falafel in Israel.
Give me mine wrapped in a nice warm pita bread, swathed in tahina sauce and overflowing with pickled turnip and eggplant, chopped pep pers, tomatoes, cucumbers, amba (pickled mango sauce)--and make itharif, Hebrew for "hot." The type of hot sauce used, of course, depends on the origin of the falafel maker.

A Falafel Recipe

1 cup dried chickpeas         
1 teaspoon cumin
Half a large onion, roughly chopped (about 1 cup) 
1 teaspoon baking powder
4-6 tablespoons flour
2 tablespoons finely chopped fresh parsley
Soybean or vegetable oil for frying
Chopped tomato for garnish
2 tablespoons finely chopped fresh cilantro 
Diced onion for garnish
1 teaspoon salt 
Diced green bell pepper for garnish, diced cucumbers, mint leaves or diced fresh tomatoes
1 teaspoon dried hot red pepper 
Tahina sauce
4 cloves garlic  
Pita bread (any flat bread or whatever other bread you may have in the house will do also)
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few min utes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
Note:  Egyptians omit the cilantro and substitute fava beans for the chickpeas.


Israeli Hummus Recipe

You've seen it in the stores. Now you can make it at home. By Joan Nathan

I have been making hummus for years and have concluded that despite the temptation to use canned chickpeas, the flavor is much better when it is made with dried chickpeas found at Middle Eastern or Indian food stores. First I soak a large quantity overnight, cook some, and then drain and freeze the rest in two-cup batches in plastic bags.Reprinted with permission from The Foods of Israel Today (Knopf).
Whenever I need them for hummus, falafel, or for the many chickpea soups and stews in this book, I just take them out of the freezer. When substituting canned beans, figure that one cup of raw chickpeas equals two cups of cooked or canned. Some old-time cooks in the Middle East either peel cooked chickpeas or pass them through a food mill before using them. I find there is no need for this laborious extra step. I add to my hummus a little bit of cumin, which blends beautifully with the garlic and lemony flavor.

A Hummus Recipe

YIELD: About four cups, or six-to-eight servings
1 cup dried chickpeas (1 can 16oz, small batch)
1 cup tahina (2 tablespoon, small batch)
1/2 cup lemon juice, or to taste (less, small batch)

2 cloves garlic, or to taste (less, small batch)
1 teaspoon salt (to taste, small batch)
Freshly ground pepper to taste
1/2 teaspoon ground cumin, or to taste

3 tablespoons extra virgin olive oil
2 tablespoons pine nuts (small batch, optional)
Dash of paprika or sumac
2 tablespoons chopped fresh parsley or cilantro
1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.
3. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.
5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.
6. Serve with cut-up raw vegetables and warm pita cut into wedges
Note: You can also add cayenne pepper to the hummus. Sometimes leftover hummus tends to thicken just add some water to make it the right consistency.

Joan Nathan
Joan Nathan lived in Israel for three yeas where she worked for Mayor Teddy Kollek of Jerusalem. She is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly. Thank you Joan Nathan for your contribution to Falafel and Hummus. And Thank you

Rainbow Warriors of Prophecy
Image: Dried Chick Peas

Blessings come from a pod, bringing richness to our yards, gardens of paradise, that's what we see, the heart of abundance in you and me.  There is a seed, that knows to grow, into lush gardens overgrow, our heart believe in places of dreams, where all does flower and produce live, a green (grass home).