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Posts Tagged ‘rice’

This was a godsend for Shavuot. We eat dairy on Shavuot, and it needs to be OK also when reheated, without drying. Most gluten free foods tend to be inedible an hour after preparing ūüė¶ To top it off, I’ve got picky kids who won’t touch anything that doesn’t look good to them, depending on mood, appetite and the phase of the moon.

Yes, today I don't like pizza and only eat fresh tomatoes.

Yes, today I don’t like pizza and only eat fresh tomatoes.

These cheese and pasta bites were perfect. They are¬†great also a few days later, especially warm; they are versatile and easy to make, and the kids loved them. Definitely a keeper ūüôā

Ingredients

250 gr rice pasta
splash olive oil
salt
3 large eggs
250 gr cottage cheese 5%
250 gr grated yellow cheese, your choice (I used a mixture of parmesan and “regular” yellow cheese)
Olives (optional)
Mushrooms, cubed (optional)

Cook the pasta according to directions. Drain and mix with olive oil and a bit of salt so it doesn’t stick. Preheat oven to 175¬†¬įC. Mix the eggs, the¬†cottage cheese, the yellow cheese and the pasta together. Add salt and pepper to taste. Add olives and/or mushrooms if using. Spoon into paper muffin cups or directly onto a baking dish lined with baking paper. Bake for 18-20 minutes until brown on the edges and firm in the middle. Let cool and eat!

They're just standing there...

They’re just standing there…

Enjoy!

Copyrights: Waxing Crescent Moon at Perigee – November 27, 2014 by Michael Seeley, creative commons

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In addition to the lemon chicken, I also made a beef stew. As the weather turns cooler, I find that this beef stew really hits the spot. The secret to this beef stew is good meat and good wine.

One of the things that I don’t like about stews is usually the meat. Removing gobs of fat from meat while eating always turned me off. I get my meat in one particular shop, always. It’s more expensive than the regular supermarkets, but they know what and how to cut. When you ask for a schnitzel, you get it without the little annoying bits. When you ask to remove the fat, it’s removed. I haven’t found a better place yet. I asked for cubed meat for a stew, and they gave me excellent meat with almost no fat at all. When¬†paired¬†with a bottle of medium priced red wine (regular price: 50 NIS. I bought it on sale at 3 for 100 NIS) , it practically melted in the mouth.

To reheat, I added more wine so that the meat was covered and boiled until the alcohol evaporated. It was as good reheated as fresh.

Ingredients

1 Kg beef for stew, cut in chunks
salt and pepper to taste
Olive oil for frying
1 large onion, cubed
3 carrots, cubed
4 stalks celery, sliced
bunch parsley (optional)
1 bottle red wine, good enough to drink but not expensive
5 tbsp brandy
2 bay leaves

Heat oil in a heavy pot. Fry the beef cubes in batches so that they are browned on all sides, adding salt and pepper to taste. Remove from the pot and set aside. Put the onions and carrots in the same pot, along with the brandy. Sauté for a few minutes until translucent. Return the beef to the pot. Add the other ingredients, making sure all the beef is covered in wine. Cook on medium heat for 2-3 hours, until meat is cooked through. Check occasionally to make sure there are enough liquids. If necessary, water or more wine can be added. Serve over rice or burgul.

Steaming Beef Stew

Bon Apetit!

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Finally, the¬†holidays¬†are over. Don’t get me wrong, I love the holidays. I love inviting, and cooking, and visiting people I don’t see that often, and the excuse to be with extended family. But the problem of having three major holidays in one month is that by the end, you’re just dying for a bit of basic routine. And don’t even get me started on the how the kids act during two weeks at home.¬†Also, I tend to forget that I gave birth a few months ago, and still not sleeping more than 4 hours straight. My baby girl, who is sweet, strong and intelligent, absolutely¬†refuses¬†to take a bottle. My husband manages to feed her about 10 cc, but no one else can even get close. So the obvious solution of having my husband feed her during the night so I can actually sleep is out. I’m beginning to get an¬†attractive¬†zombie look, and when people see me the first thing they say is either, “Are you all right?” or “You look¬†exhausted”. Just boosts for my ego, every day ūüėē

Still, I enjoyed cooking. For Rosh Hashana the undoubted star was the lemon chicken with green rice. I usually don’t make this for Rosh Hashana as it is traditional to serve sweet foods (may you have a sweet year) but my husband asked for this, so I made it. Of course, he doesn’t touch the chicken. But he loves the rice ūüėČ This is a one pot meal, where rice loaded with fresh herbs is placed at the bottom of a sauteuse pan, chicken pieces are arranged on top, and covered with herbs and preserved lemons. This is all cooked until chicken is done. The results are fragrant and delicious.

I made preserved lemons once, but I use them only for this dish and it wasn’t worth it. So what I do now is use pseudo preserved lemons: Lemons sliced and de-seeded (but with the peel)¬†saut√©ed¬†in olive oil and salt until tender. This gives the preserved lemon taste without waiting for three weeks or buying special ingredients. You can also make extra¬†and¬†add to salads or sauces.

Chicken with green rice and preserved lemons

Based on the recipe from Derech HaOchel (Food’s Way)

“Preserved” Lemons

One lemon, sliced thinly with the peel, de-seeded
1-2 tbsp Olive oil
1-2 tsp of salt

Heat olive oil in a frying pan. Sauté lemon and salt on medium heat until lemon is wilted and tender. When tasting, lemon should be salty and mildly sour, with no bitterness. If bitter or extremely sour, add more salt and sauté another few minutes.

“Preserved” lemons

The dish

1 1/2 cups long grain rice (I use classic Persian rice)
1 onion
1/4 bunch each of parsley, coriander, spearmint (nana in hebrew) and dill
1 carrot
3 tbsp olive oil
1 tsp salt
1/2 tsp ground pepper or to taste
1 cup water
3 chicken legs and thighs, without the skin (I use TevaOf, chickens without antibiotics and fed vegetarian food)
4 tbsp preserved lemon, diced or one “preserved” lemon, sliced
about 6 garlic cloves, minced.

Mince onion, carrot and herbs in a food processor.

Minced herbs

Put 3 tbsp aside. Mix the rest with rice, oil and salt and pepper. Place in a sauteuse, leveling the rice. Pour water on rice. On top arrange the chicken pieces in one layer.

Chicken on rice

Mix preserved lemons with remaining herbs and garlic. Cover the chicken pieces with preserved lemon mixture.

Before cooking

Cover and cook on a low fire for 1 1/2 hours until chicken is cooked.

The result – divine!

After cooking

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Lately we’ve had guests for at least one meal every weekend. So I’ve been making more chicken than usual. When we don’t have guests I rarely do it as my husband doesn’t like chicken. He likes chicken breast or schnitzel, but not chicken as is. Odd, isn’t it?

Anyway, as I’ve been doing more chicken lately leftovers are more of a problem. Don’t get me wrong, I like chicken. I just don’t like it the same way every day. On the other hand, making something new when I’ve got perfectly good chicken in the fridge is a bit pointless as well. So this time I made sauce with the chicken, and ate it over pasta. It turned out delectable.

I didn’t photograph it as my baby grew pretty insistent that she wanted to eat as well, so I didn’t have time to savour it properly, and even less time to photograph. But it’s still worth remembering.

The base for the sauce was the chicken gravy and tomatoes. As I’ve already mentioned, a delectable tomato sauce can be made pretty easily in the microwave.¬†Adding¬†the¬†chicken gravy to it made it richer and smoother. I removed fat from the gravy before using it, so it wasn’t too fat, either ūüôā¬†To top it off, I added chopped leftover chicken and chopped leftover grilled fennel, and some dried basil. ¬†The result was a rich sauce with a surprising depth of flavor¬†because¬†of the chicken and fennel.

Definitely something to remember.

Ingredients:

One quarter chicken, cooked
Chicken gravy
About 15 large cherry tomatoes, halved if large
About 1 1/2 chopped grilled fennels
Dried basil to taste
One portion pasta (or rice, couscous, burgul, whatever)

Put the tomatoes in a microwave safe dish. Cook on high for 3 minutes. If tomatoes remain whole, crush them until they pop (carefully! it sprays!) and cook on high for another minute. Add chicken gravy and chicken, fennel and basil. Cook on high for another two minutes. If using pasta, add to sauce and cook for another minute on high or until pasta is warm. Otherwise serve over rice or couscous (or whatever).

Bon Apetit!

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