Mix the butter and honey into the flour mixture until it looks like wet sand then add in the milk
1 3/4 cups milk to 2 cups depending on how the batter is ,(3/4-1 cup milk for single recipe)
Batter will be a bit wet set a timer and let sit for 5 minutes then shape into round shapes using a biscuit cutter to mold make a ball then flatten in the biscuit cutter I flatten on aluminum foil or waxed paper
Heat pan on stove to medium high then turn down to medium cook each side for five minutes
Serve hot with butter, honey, jam , cream cheese or serve savory with Moroccan olives and scrambled eggs seasoned with cumin and salt can add pepper if you want .
Can make a double batch and cool down they freeze great to freeze place on wax paper on a cookie sheet and freeze then place in a freezer bag .
To reheat use oven or microwave until hot . Goes great with Moroccan mint tea and coffee
This post is long over due I am writing about my personal experience as a exclusive pumping mom and let’s start at the beginning in the beginning it’s hard and overwhelming and you have very sore nipples. My journey was hard and fought with some problems , the first being a premature baby who’s mouth was too small to latch on so I pumped every time I feed her day and night and I drank lots of water and electrolytes as well as eating enough calories and carbohydrates as well as protein then I would pump for about 30/45 minutes depending on how full my breasts felt .
The most important thing to remember about pumping is effective removal of milk equals more milk
A good pump schedule is a must when baby was first born I pumped every time she ate for the first 4 months here’s a sample of a pumping schedule
I had more milk then my baby would eat because I had a oversupply which isn’t as fun as it sounds because I was very prone to clogged ducts and mastitis so I had to frequently pump and take horse size pills of sunflower lecithin to help thin the fat so it didn’t stick and cause problem .
Power pumping is your friend if you feel like your breasts aren’t emptying it can also help increase your supply too if you feel you need more milk.
Cluster pumping mimics how babies cluster feed it’s good to cluster pump around when your baby is cluster feeding below cluster pumping is explained .
Here’s a important note pace feeding is a must for babies eating breastmilk in a bottle I’ve attached pace feeding information
Flange sizing explained
When to change pumping parts when they wear out if exclusive pumping it’s more often than occasional pumping or part time pumping
Place in saucepan and cover with water bring to boil then reduce heat and simmer until everything is mushy remove from heat add salt and pepper to taste . Remove herb stems and cool down then run through a blender and serve with pasta or can use as pizza sauce
These are spicy dills and they are not sweet. So adjust spices to your liking. We use regular cucumbers. They are great on hamburgers and sandwiches or just to eat out of the jar. Once the jar is empty, add more cucumbers to the pickle brine that way you can get a few uses out of the vinegar and spices. I made 3 quarts last weekend and we’ve already emptied one jar.
3-4 Cucumbers 4 cups water 2 cups white vinegar 2 tablespoons kosher salt 1 teaspoon sugar 2 tbsp dill weed 2 crumbled bay leaves 2tbsp dill seed 2 Tbsp peppercorns 1 tbsp crushed red pepper 1 tbsp minced garlic per jar
Slice cucumbers into 1/4 inch slices or spears.
Brine: combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
Add cucumbers to jars. Do not pack them super tight. You want room for the brine.
Mix all the dry ingredients together. Add 2 tbsp to each jar. Add 1 tbsp garlic each jar. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. We actually start eating them after 24 hrs. Pickles should be good for at least 6-8weeks keep refrigerated .
1/2 cup olive oil place zucchini in bowl coat with oil
In baking dish I used a rectangle one oil bottom and sides with some of the olive oil
Make rows of zucchini, onion and tomatoes then take chopped garlic and sprinkle between the rows I got 3 rows then take bowl that you tossed the zucchini with oil using a rubber spatula scrape remaining oil over vegetables then salt to taste can use pepper if you want to
1 teaspoon salt* if watching sodium intake omit the salt
1 cup warm water
Butter 1 stick soften
Olive oil 1/2 cup to pour over soften butter
Olive oil as needed for coating hands and dough
Place the flour and salt in a kitchen aide mixer mix with your hand until combined make a well in flour and add water then using a dough hook mix until blended then beat on high for 15 minutes once throughly mixed take dough out and oil well and let sit for 15 minutes then divide into ball I do 6 for this recipe coat balls in oil let rest for 15 minutes then take one ball oil hands well and surface your working on .
Note you can mix this by hand it just tires the arms and takes a while longer you mix the liquid into the flour then knead it for 15 minutes
Using hands and some of the oil and butter flatten and stretch thinly without breaking once thin rub butter and oil onto it sprinkle with a bit of semolina flour and fold into thirds thin roll into round rolls and stretch the ends and tuck into the center then set aside after you oil it , repeat until done.
Note some people just fold and make square instead of rolling into tubes and flattening either way is fine I’ll post pictures of both
To cook use a cast iron pan or if you have a Moroccan bread pan for stove top cooking use that a griddle will also work.
Heat over medium heat pan is hot enough when a few small drops of water dance and disappears
If doing the round kind flatten to about 1/4 thick cook until golden brown on one side flip and cook until golden brown
Can store in freezer and reheat later if doing this make sure they are completely cooled down and place waxed paper between the breads then wrap in plastic wrap and place in gallon size zipper freeze bag and freeze
To thaw take out and place on counter once thawed can warm on stove top or oven
Note there’s a variation to this recipe where you add 1 teaspoon yeast and follow the same directions
1/2 teaspoon salt or to taste can be cooked without salt
2 Roma Tomatoes grated with a cheese grater
1 tablespoon olive oil
In sauce pan place oil over medium heat add onion, garlic and spices with lentils and sauté for 5 minutes then add the parsley and tomato add 3 cups of water and bring to boil lower heat and simmer until lentils are tender then serve hot with a spoon of olive oil stirred into it , keep a eye on the liquid and if needed add more .
Note, I am using lentils from Morocco these are different than the lentils found in USA as the Moroccan lentils are firmer . Use the brown colored lentils