Feeds:
Posts
Comments

Archive for the ‘meals’ Category

I was hungry and tired. Checked the fridge – leftover pasta. I toyed with creating a healthy pasta sauce, but really didn’t have the strength. As it was easier than actually getting up, I googled some recipes, checked out Barilla’s site (they have AWESOME gluten free pasta). And found a recipe using green onion pesto with cashews. I had a great amount of chives, and cashews, and a bit of basil. But I didn’t want to cook anything, so I looked some more and found a no-cook spinach and parsley pesto. Problem solved!

Jpeg

Yummy and very filling!

Leftover herb pesto

Ingredients:

Leftover herbs or green leaves (I had chives and basil, can also use parsley etc.)
Garlic – I used one as chives are also garlic-y, adjust as needed.
handful of cashews
2-3 tsp Parmesan cheese (optional)
1-3 tbsp olive oil

Instructions

Put herbs, garlic,Parmesan and cashews in food processor. Process until chopped. Add olive oil slowly until you get a paste (you might need less/more olive oil than written). If you’re hungry and impatient, stop processing – it still tastes great :). Mix with leftover pasta, warm in microwave, sprinkle with Parmesan cheese and eat!

This keeps well refrigerated in a jar, at least a few days. I didn’t try it more than that 🙂

Bon apetit!

Read Full Post »

I had some leftover meat, rice, half a packet of mushrooms, and half an onion. I even had an open box of soy milk. All that was missing was the flashing neon sign: “Make Beef Stroganoff!”

Jpeg

Leftovers!

Ingredients: (for 1 person)

About 1 tbsp canola oil
1/2 onion (or few slices leek), chopped
~100-150 gr champignon mushrooms (about 1/2 a packet), sliced
~100-150 gr leftover meat (I had turkey and beef cubes), sliced
1/2 cup soy milk
1 tsp cornflour (or Conditor gluten-free flour)
Fresh nutmeg
Salt
One portion leftover rice in a microwaveable bowl

Instructions:

Saute the onion or leek in the oil until getting transparent. Add the mushrooms and salt, saute until you can smell them. Add the meat, mix. Put the rice in the microwave for 1 minute (or less depending on your microwave). Add the soy milk, a couple dashes of freshly ground nutmeg, and the cornflour. Mix a bit until thickened. Pour over rice and eat! (If you really want to, you can photograph it first 😉 )

Bon apetit!

 

Read Full Post »

I think I’ve tried every gluten-free pancake recipe, and it always ended up in the trash. Even if the batter tasted good, it never cooked properly, giving a soggy mess. So I decided to try Belgian Waffles instead, because they cook from both sides at once. I was lucky enough to hit the jackpot on the first try:

image

I know that's not a waffle pan. Sue me.

Based on this recipe, here are my tweaks:
Ingredients:
1 1/2 cups gluten-free oat flour
2 tsp baking powder
1/4 tsp salt
Pinch cinnamon
3/4 cup milk, room temperature
2 eggs
5 tbsp oil
1 tsp vanilla
3 tbsp honey

Mix dry ingredients in one bowl. Mix wet ingredients in another. Pour wet into dry and mix until just combined (it will still be lumpy).

image

See? Lumpy.

Wait 10 minutes while figuring how to use your new toaster and preheating it. Put two large serving spoons of batter so it covers the bottom. Grill for 5 minutes. Let cool on rack and eat!

image

I almost didn't make this picture, disappeared so fast

I like mine with tahini paste and honey (halva spread).

image

Yum

My kids predictably like Nutella. My husband likes his au naturel. How do you like yours?

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 »

I’ve been going at full speed the last few days, so today I took things easy and worked from home. One of the perks of working from home, for me, is to take the time to make and eat a proper breakfast, with a cup of earl grey and milk, and a good book.

image

The epitome of peace

So we have a mushroom, herb and cheese omelet, toasted whole wheat bread and butter. For some reason, I  never pack a butter sandwich, or a cheese omelet to take to work.  For me, this is the essence of taking it easy.

Mushroom, herbs and cheese omelet 
Heat oil (can also be olive) in a frying pan. Place sliced mushrooms in one layer in the pan. When browned, turn over and pour eggs mixed with milk, a dash of salt and some snipped herbs (I used parsley and dill, use what you have). Wait until firm and brown on the bottom, then flip over. Place two slices of cheese on half the omelet, wait a minute the fold in half over the cheese. When cheese is melted, move to a plate and eat immediately.

If I’m still hungry, another small pleasure I usually don’t take time for is a tomato and cucumber salad, cut small, with a large splash of good olive oil, a small splash of balsamic vinegar and a pinch of salt. Simple, but I’m the only one in my family who eats this so I make it only when I’m eating at home alone. You can imagine how often that happens. 😉

image

So simple, so good

Sometimes the simple things are all we need…

Read Full Post »

And yet another installment in Passover food: this was one of the main courses for the Passover holiday, and it turned out amazing! Easy to do, very tasty, and easy to digest – very important during Passover as the food tends to be very heavy.

And here I can link to Awesome Ashild‘s excellent, funny and useful blog without guilt 🙂

Ingredients

4 tbsp olive oil
6 Fennel bulbs, sliced thinly
4 chicken thighs and 6 chicken legs (or whatever fits in your baking pan)
4 tbsp brown sugar
6 garlic cloves, sliced in half lengthwise
salt and pepper to taste

Oil a large Pyrex with 2 tbsp oil. Layer half the fennel in the Pyrex. Layer the chicken pieces, skin downwards, on the fennel. Sprinkle the remaining olive oil, garlic and 3 tbsp brown sugar on the chicken. Cover with remaining fennel and cover with aluminium foil (if it sticks up above the Pyrex, don’t worry – fennel looses much of its volume in cooking). Bake for 2 hours at 200 °C in a preheated oven. Take out of the oven, move aside the fennel and turn over the chicken so that the skin is upwards. Baste the chicken with the liquid in the pan and sprinkle the remaining 1 tbsp sugar, salt and pepper. Bake without covering an additional 30 minutes until browned. Eat, and don’t neglect the caramelized fennel in chicken stock, it’s excellent!

And it smells even better!

And it smells even better!

 

Read Full Post »

After the Passover  Seder at my house, and guests for the holiday lunch, Awesome Ashild‘s excellent post on being stuck on the couch was very apt and very funny 😀 .  But you need to scrape yourself off the couch at some point and eat, right? (My apologies on linking AwesomeAshild on a high carb recipe 😦 but Passover cooking is difficult enough as it is)

strwln1b

Passover is practically considered the “celiac holiday”, as suddenly all of Israel is interested in gluten free foods as they are 100% kosher for Passover. The stores are full of alternate flours and gluten free foods, and the magazines are full of gluten free recipes. Like this excellent Passover crepes recipe, based on the “Hag Sameah” recipe booklet of “Hamodia” newspaper.

Passover crepes

5 eggs
1/2 cup oil (originally 1 cup, too oily)
1/2 tsp salt
1 tbsp brown sugar
2 cups potato flour
3 cups water

Mix all ingredients together. Set aside for 20 minutes, and mix again.

Crepe Batter

Crepe Batter

Oil a good frying pan (I use Tefal) by dipping some kitchen paper in vegetable oil. I used a soup ladle to pour the batter into the frying pan. Immediately after pouring, tilt the pan so that the batter is evenly spread. When edges are brown, flip over and fry on the other side. Second side typically takes much less than the first side, so be warned!

Two frying pans for less standing time

Two frying pans for less standing time

I did it with the full cup of oil, so I needed to put kitchen paper (absorbent paper? whatever can absorb excess oil) between the crepes.

More oil on the paper, less oil for me!

More oil on the paper, less oil for me!

The kids inhaled it, so definitely a success.

Yum!

Yum!

This can be served with quark cheese mixed with vanilla sugar, or jam for a sweet version; or mushroom sauce, stir-fried vegetables or chicken/beef strips for a savory version. The taste is neutral, so it goes well either way.

Bon apetit, Shabbat Shalom and Chag Sameah!

Read Full Post »

Older Posts »