What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
If you love coconut then this recipe is going to become one of your staples at Passover and probably year round. I have modified it to be a low calorie/low carb snack that won't leave you feeling guilty for having more than one.
There is a lot of room for creativity here. For example, you can replace the chocolate chips with a variety of other items such as: butterscotch chips, dried cranberries, dried apricots, chopped nuts,
or mini marshmallows. Use your imagination and create a different macaroon every time.
The words simple and easy apply here.
Ingredients...
- 3 egg whites
- 1 cup sugar ( I use 3/4 Cup Splenda Sugar Substitute and 1/4 cup white sugar)
- 1 teaspoon pure vanilla extract
- 1 bag sweetened shredded coconut
- 3/4 cup or so of semi sweet chocolate chips
Here's how you do it...- Preheat oven to 325F.
- Line 2 cookies sheets with parchment and cut parchment enough for 2 more sheets.
- Beat 3 egg whites until very frothy.
- Add 1 teaspoon of vanilla and keep beating.
- Add the Splenda/Sugar slowly.
- Beat until you have formed stiff peaks.
- By hand with a spatula, fold in the coconut and chocolate chips.
- Place by teaspoonful on a parchment lined cookie sheet 2" apart. (prepare the next batch on parchment while the first batch are in the oven)
- Bake in 325F oven for 19 minutes.
- Remove parchment with macaroons to cool flat surface.
- Allow them to cool for a minute before you take them off the parchment.
- Cool on a rack completely, and then store in an airtight container.
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