Feeds:
Posts
Comments

Archive for the ‘food saver recipes’ Category

I wrote before about the pear pie with great filling and crumbly dough. With some tweaks, it came out quite good and was gone within a few hours🙂 Here is the upgraded version, including the filling from before:

Ingredients:

Crust:

1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter
50 ml oil
pinch of salt
2 tbsp dark brown sugar
cold water
(My SIL suggested adding some baking powder and baking ahead of time with some beans inside so it doesn’t rise too much, but I haven’t tried it yet)

Filling:

8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)

Instructions:

In the food processor, mix all the crust ingredients except the water. It will form a ball pretty quickly. Pulse until it falls apart again. At this point, start adding water slowly, mixing thoroughly before adding more water, until it forms into ball again. It will be sticky to the touch.

Put in a bag and refrigerate for 3 hours.

Preheat oven to 180°C.

10-15 minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.

Press the dough into a pie dish. Refrigerate for 10 minutes.

Jpeg

See? Sticky.

Pour the pear mixture into the crust, including all juices. Flatten.

Jpeg

Before Baking

Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).

Jpeg

Eat!

Now that’s pie!

Bon Apetit!

Read Full Post »

I had a humongous amount of pears – the sweet kind that go soft after about maybe 5 minutes? My kids won’t touch anything if it even has a slightly different colored spot on it, so they refused to touch them🙄 So I searched for pear pie recipes, that would be non dairy (as I planned this for dessert for a meat meal) and gluten free. I quickly gave up and searched just for non dairy pear pie. I have Tami flour, that is supposed to be a 1:1 gluten free flour substitute and I figured I’d use that. I went for this recipe. I skipped the liqueur (we had Druze guests for that meal, Druze don’t drink alcohol), and used yet another flour substitute for the filling. Whew!

The result? Depends on your outlook (hence the title). The pear filling was excellent. The crust left much to be desired, being very crumbly. But it looked great!

Jpeg

Wow!

Investigator, as usual, ate it with gusto, the others didn’t touch it. I’m definitely keeping the filling part of the recipe, and I’ll continue searching for a gluten free crust that’s worth making (and eating!).

Do you have any good pie recipes? Post them below!

Ingredients:

Crust:

1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter (maybe more will make it less crumbly?)
50 gr margarine (maybe oil would be better?)
1/4 tsp salt (too much for a sweet pie, using a pinch next time)
1 tbsp dark brown sugar
ice cold water

Filling:

8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)

Instructions:

In the food processor, mix the flour, the sugar and the salt. Add the margarine and the oil, and process until large crumbs. Add the ice water a tbsp at a time until dough comes together (maybe more water?). The dough came out with a great texture, which just made the result even more disappointing😦 I’ll go for sticky next time😀 Put in a bag and refrigerate for 3 hours.

Preheat oven to 180°C.

10-15 minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.

Press the dough into a pie dish. Refrigerate for 10 minutes.

Jpeg

Does look crumbly, now that I  look at it again… definitely more water.

Pour the pear mixture into the crust, including all juices. Flatten.

Jpeg

Before Baking

Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).

Jpeg

Smell that pie!

Eat!

Have a great weekend!

 

 

Read Full Post »

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:

image

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.

image

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!

image

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

image

Read Full Post »

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!

Read Full Post »

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.

image

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

Top with cheese.

image

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

image

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.

image

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!

Read Full Post »

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 ðŸ™‚

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.

image

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😀

Good health to all!

Read Full Post »

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!

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 199 other followers