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Archive for the ‘food saver recipes’ Category

I’m not much of a soup person. I usually feel as though it’s a first course, and I wait for the main afterwards ;)
However, daylight saving time and colder weather, coupled with trying a healthier lifestyle, changed my mind.
During the summer, my husband and I decided to make a large salad every evening. This worked about 50% of the time :? But it was better than nothing. With cold weather, I had zero liking for a salad, so I called my MIL and asked what she puts in her vegetable soup (as that’s one of the few soups my husband eats) and tried it out. I used the food processor to chop the vegetables, using this awesome knife that I discovered for salads:

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To my surprise, I also discovered that it’s great for homemade French fries, but that’s a different blog post ;-)
Basically chop everything, put in a pot, add water and salt, and wait. Of course, doing this around the kids means that part of the vegetables end up in their mouths,  but that’s just a bonus – and they love working the food processor :) Turned out great and perfect for a quick dinner on those busy weekdays (I made a pot for the weekend and we ate it during the week).

Ingredients
1 onion
2 kohlrabi, peeled
1/2 a cauliflower
5 large carrots, peeled
4 potatoes, peeled

Optional :
1 leek,  cut into 4 (no need to chop)
Canned chickpeas, whole, drained
Small bunch of parsley
Small bunch of dill
(I tie them together without chopping and take them out after cooking)
Fennel

Chop all vegetables. Put in pot.

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Tied up herbs on the right

Cover with water. Add 1 tsp salt or to taste. Bring to a boil. Simmer for 30 minutes or until all the vegetables can be easily picked with a fork. Serve and eat!

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If you’re in the mood, sprinkle some parmesan cheese on top… Yummy!

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It’s Shavuot, and Shavuot means cheesecake. I always make my MIL’s cheesecake, but this year I decided to make, in addition, a quick cheesecake to take to the Tikkun (all-night Torah study, see link above). I saw a recipe that I liked, tweaked it, and voila! Easy and tasty.
However, I can’t bring myself to call it a cheesecake as it doesn’t look like a real cheesecake – you know, white and creamy with perhaps some crumbs or fruit on top. In this cake the cheese is mixed with all the ingredients and everything is baked together. Easy? Definitely.  Real Cheesecake? Not so sure. ;)

Based on “Ugat gevina bhusha” (literally “stirred together cheesecake”) from Chef Magazine.

Ingredients
1/2 cup vegetable oil
110 gr sugar
125 gr white cheese, ricotta, cottage cheese, whatever (I used ricotta)
2 eggs
125 gr (1/2 cup) milk
Rind from one lemon, grated
10 gr (1 packet) vanilla sugar
175 gr (1 1/4 cup) self raising flour
1/2 cup blanched sliced almonds

Preheat oven to 175 degrees C. In a food processor, mix oil and sugar until light. Add cheese and process again. Add eggs one by one, mixing well between. Add half the milk, the lemon rind and vanilla sugar and process again. Add half the flour, mix, add the remaining milk and flour and mix again.

Pour into 18×18 cm pan,  sprinkle almonds on top and bake for 30 minutes or until toothpick comes out with a few crumbs. Let cool and eat!

I used a 22×22 cm pan, it came out excellent.

 

 

Couldn't resist :)

Couldn’t resist :)

Happy Shavuot!

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I love cherry tomato salad. It’s tasty and refreshing and best of all ridiculously easy:

Cherry tomato salad

Cherry tomatoes, halved or quartered depending on size
Good quality olive oil
Salt
Dried or fresh oregano and/or basil

Mix,  add more spices if you want and eat! It’s even better if you let it sit for half an hour first, but I rarely have the patience.
Unfortunately, it doesn’t continue getting better, and to my taste is quite soggy the next day. So leftover tomato salad is an issue.
However, paired with the inevitable question “what’s for dinner?” An answer appears:

Pizza on Matzah (or pita)
This is a staple dinner that a kid can make on his own, and is standard when the kids have their friends, as it’s easy and appealing to most children. I’ll start with the Passover version and add notes for the regular one.

Matzah, broken in two or four
Pizza sauce of choice:
   1. Ketchup
   2. Leftover tomato salad, minced in the food processor. Add some tomato paste if too thin.
   3. Mix tomato paste, a dash of water, oregano, basil, and optionally ketchup.
Yellow cheese or mozzarella cheese, sliced
Topping of choice

Spread sauce over matzah.

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On the right tomato salad, the rest is the tomato paste mix

Top with cheese.

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Add topping of choice. Kids love to experiment with this,  but this time we went with the classics:

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If only one or two, microwave for 30 seconds on high. For a family, grill in the oven for 3-5 minutes at 200 °C.

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Serve with vegetables cut into sticks: cucumbers, carrots and red peppers are favorites at my house.

Bon apetit!

Notes for pita version: using a knife, separate the pita sides. Spread sauce and cheese as toppings on each round pita half and cook as above.

Obviously this would work with regular sliced bread as well, but for some reason kids like that less.

This is a great use for leftover tomato pasta sauce as well.

Happy Passover!

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My throat is killing me. Swallowing is mildly painful at best, shudderingly painful at worst.  But I’m somehow still hungry. We have schnitzels in the house, but the idea of eating something crunchy and deep-fried makes my body clench. On the other hand, I feel like crap, so this is not the time to take out the gourmet cookbook (I lost it ages ago anyway).

So I started with soup. (While my husband is very talented, soup is out of his league, unless it’s takeaway). I hit my first snag when I discovered I was out of my homemade frozen onion-carrot-celery mix. I hit my second when I discovered we had no frozen vegetable that could be helpful. I did get some hope when i discovered some raw chicken thighs. However, it would make pretty bland soup all alone. I continued searching and hit the jackpot: frozen fresh dill and  parsley,  and even a small bag of beef stock. Now we’re in business!

Clean out the freezer soup

Ingredients:

One chicken thigh and leg, raw
About two bunches dill
one bunch parsley
5 small carrots, peeled but not cut (you can skip peeling them.  Force of habit)
About 1/2 cup beef stock

Boil the chicken in a lot of water and skim the top until clear. Dump everything else in. Boil for 20 minutes (about). Taste. If not bland, sieve into a mug and drink. If bland, simmer more.
No picture, but trust me, it looks like clear broth  :)

Microwave omelet

Break an egg into a small microwave safe dish. Add a splash of milk or water. Add a pinch salt. Mix with fork until yolk is blended. Cover with a plate or plastic lid (not plastic wrap). Cook in microwave on high for 30 seconds or until cooked.

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It doesn’t look like much, but it’s quick and easy and i can swallow it. It even tastes pretty good! ;)

Of course, the best option is to call your mother/neighbour/friend and ask them for soup, which is what I’m going to eat tomorrow – there’s nothing like your mother’s chicken soup :D

Good health to all!

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When my daughter was younger (below 1 year old), she refused to eat a bunch of stuff: milk products, some types of meat, soups, rice, seemingly at random as she ate all of these things at other times and places (except milk products, which she refuses to touch). So she was considered “picky”.

However, over the holidays I needed a meat dish and found that I had no raw meat to cook in any way. Going to the store was a bother. I found some frozen entrecôte steaks, from a BBQ (we looove BBQs!). I also had fresh mushrooms, so I had an aha! moment: strips of entrecôte  with succulent mushrooms in wine and soy (I would have added fresh ginger if I had it. Or alternatively, soy-based  cream instead of soy sauce in order to get a kosher “stroganoff”, but I don’t usually have it in the house).

I did that, and it was a hit with everyone… including my 1 and a bit year old daughter, who practically inhaled it mixed with white rice. So therefore it is now official: my daughter is NOT picky!

Leftover Steak “Stroganoff”

3-4 leftover entrecôte (rib, rib-eye or sirloin) steaks, fat removed and cut into strips
250-500 gr. champignon (button) mushrooms, sliced
1-2 cloves garlic or to taste, minced
1 large onion, minced or diced
1-2 cups red wine (leftover, of course ;) )
2-3 tbsp soy sauce, or to taste
1 tbsp vegetable oil

Heat oil in non-stick skillet. Saute the onions until clear. Add garlic, saute until garlic is fragrant. Add mushrooms, stir fry for 3-5 minutes, until lightly browned but still firm. Add steak strips, mix, and add wine and soy sauce. Let simmer for 10-15 minutes. Taste. If wine is still sharp, simmer for 10 minutes more. Serve over rice, couscous or burgul.

Optional: Add 1-2 tsps flour mixed with 1-2 tbsp water to the sauce at the end, it will thicken into a gravy.

Inhaled it!

Inhaled it!

Bon Apetit!

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I admit it, I’m spoiled. I like cooked vegetables, or at least some sauce with my pasta/orzo/couscous/rice. However, when you’re standing in front of the fridge 5 minutes before you need to leave the house in the morning packing food to take to lunch and you realize you’ve got small hamburgers and orzo without sauce, what’s to be done?

Eat your food dry, I hear your answer. Next time make something the evening before. I picked a different route.

I add a handful of cherry tomatoes to the box. When I eat lunch, I warm it in the microwave. The cherry tomatoes burst. I cut them up before eating, getting a nice fresh tomato sauce (you can’t get any fresher than that ;) ). Granted, there are no fried onions in there and the tomatoes are still mostly raw, but it’s still a sauce, and that’s what’s important, isn’t it? And healthy! If you’ve got another few seconds to spare you can even add a dash of dried oregano or basil. Then you have Italian instant tomato sauce! :razz:

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Sometimes I wonder whether using up leftovers is even a good idea. I still remember the time I made muffins with red pepper and cheese to use up some peppers. It sounded great on paper (well, web site) but when I made it it turned out meh. It was edible, but was that really the best use of flour, eggs, and cheese? I don’t think so.

But this time, a friend sent me this recipe, and I had some bananas and pineapple to use up, and I thought: This can’t be coincidence. This is meant. So I got out the mixer and started baking. :) The results were utterly amazing. A rich cake, filling and satisfying, that my kids practically fought over (without adding chocolate chips!). I didn’t mention the pineapple though ;) Definitely a keeper. So thanks, Claire and Chantal, for the lovely recipe!

Ingredients

1 cup whole wheat flour
2 cups all purpose flour (originally 3 cups flour)
1 3/4 cups dark brown sugar, unpacked (originally 2 cups sugar)
1 tsp baking soda
2 dashes cinnamon (originally 1 tsp cinnamon, my kids like it less)
2 pinches salt (originally 1 tsp)
1 cup vegetable oil (originally 1 1/2 cups)
240 gr (1 small can) crushed pineapple with juice
1 1/2 tsp vanilla extract
3 eggs
2 cups diced bananas (3-4 medium bananas)

Four Diced Bananas - a little more than 2 cups

Four Diced Bananas – a little more than 2 cups

I first blended the pineapple and the bananas in the food processor, as my pineapple can was cubed pineapple and not crushed. However, the original recipe suggests mixing everything by hand, so next time maybe I’ll leave the bananas in pieces.

 

Really Crushed Pineapple!

Really Crushed Pineapple!

 

I did the classic muffin style: Mix dry ingredients together…

Dry Ingredients

Dry Ingredients

Add liquids…

With Liquids

With Liquids

And mix it all. Pour into ring pan and bake at 170°C for 80 minutes (not a typo).

Waiting...

Waiting…

After ~40 minutes the top will get brown; cover with aluminium foil to prevent burning and continue baking. Cake is done when toothpick comes out clean. This is a large cake, about twice the size of my regular cake; it didn’t last twice as long though :)

Done!

Done!

Bon Apetit!

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