Tuesday, March 31, 2015

Passover Cookbooks


These are the Pesach (Passover) cookbooks, I use to help me make a tasty holiday.  I put stars next to my favorits and the ones, I get the most recipes from.  I use some every year and others, I make a point of trying new ones or different versions.

I am not advertising these books but I included the Amazon links if you want to find out more information about each.  For those of you who are cooking for Pesach, enjoy the preparation.  Try not to get hassled.  Take breaks throughout the day and try to do your prep work sitting down.  I don't have back problems but I find that cooking throughout the day is causing me some discomfort and sitting down makes a difference.

I enjoy cooking so this part is fun and that includes washing dishes.  I love using practically new dishes and utensils.  Even though the same dishes come out year after year and have done so for decades, they are like new, only being used for a little over a week.  

I also pamper myself with gadgets to make the cooking as enjoyable as possible.  Each year, I buy an inexpensive item which makes a difference.  Don't laugh.  This year, I got myself a two cup glass measuring cup.  Yes, I have a one cup and a quart sized but I find that the one I need the most is the two cup so that was my indulgence.  Another year, I was a bit more extravagant and got myself a food processor and another year, a hand mandolin.  When you spend so much time chopping and slicing, these make a big difference.

Back tot he kitchen I go.

Product DetailsA Taste of Pesach   *******


Product DetailsPassover by Design


Product DetailsDining In on Pesach   ******


Product DetailsBalabuste's Choice


Product DetailsPesach - Anything's Possible   *********

Sunday, March 29, 2015

Potato Kugelettes for Passover


As I cook for the holiday, I am attempting to get some of the recipes here, for you so that if you are looking for new recipes, you will have choices.  Since, I am one of the biggest mini-fans, this is one of my favorite kugels in mini form.


Potato Kugelettes

Ingredients:

1 onion
2 potatoes
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons potato starch
1 tablespoon oil
paprika
spray cooking oil

Method:

Preheat oven to 400 degrees.

Grease 6 cups of muffin tin.

Chop onion fine. You can use a food processor but I find they get mushy.

Shred potatoes and combine with onions. The potatoes, I do shred in food processor.

Add eggs and dry ingredients.

Mix well.

Fill muffin tins almost to top.

Top with paprika and spray with cooking oil.

Bake 400 degree for 20 minutes.

Linked to:  Waste Not Want Not Wednesdays



Friday, March 27, 2015

Thursday, March 26, 2015

Sausage, Cabbage & Root Vegetable Soup


Once in  a while, we find a recipe that everyone likes and wants again and this is an example.  I ate two good sized bowls before I shared with my  husband.  I wanted to hide the rest so he wouldn't find it but he did and then he ate his share of the soup.  Somewhere in the middle, I added water to the pot and stretched the soup.  I did not add more seasonings and the soup maintained its goodness,  We got another day out of it but hubby put it in the back of the refrigerator and he got even more.  I kept adding water and the goodness remained.

I wonder if I had added water each day, the soup would have multiplied forever.  It would have been well worth it.  You can guess, we loved this soup and hubby is already asking me to make it again.  Let me quote: "If you would make this soup on a regular basis, you would not have to make any other soup, ever again."


Sausage, Cabbage & Root Vegetable Soup  (adapted from Eating Well)

Ingredients:

2 tablespoons extra-virgin olive oil, divided
1 pound Italian turkey sausage, chopped fine
1 cup chopped onion
black pepper to taste
2 medium carrots, diced (1/2 inch)
2 small turnips, peeled and diced (1/2 inch)
1 large Yukon Gold potato, peeled and diced (1/2 inch)
2 cups very thinly sliced green cabbage (about 1/2 medium head)
4 cups low-sodium vegetable broth
3/4 cup dry white wine
1 cup chopped fresh tomato
1/2 teaspoon dried rosemary
1/2 teaspoon thyme

method:

Heat 1 tablespoon oil in a large soup pot over medium-high heat. 

Add sausage and cook, stirring frequently, until well browned, about 10 minutes. 

Remove with a slotted spoon to a paper towel to drain.

Reduce heat to medium and add the remaining 1 tablespoon oil, onion, and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. 

Add carrots, turnips, and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. 

Add cabbage; cook about 2 minutes. 

Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. 

Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.

Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup.

Wednesday, March 25, 2015

Zucchini, Spinach, and Corn Saute



I fell in love with recipes by Ellie Krieger in our original group CEiMB and have done that again in our new group Eating with Ellie, EwE.  I probably say this every week but that is what happens with true love.  Ask my hubby.

This week, I chose a simple vegetable recipe which had spinach and corn, two of my favorites and zucchini which fits anywhere.  I made this about a month ago and all I remember is that we liked it.  It is an uncomplicated  side dish, won't be spectacular but it should be good to eat and goes with everything.

To see what the other gals did this week, stop by Eating with Ellie (EwE)

Tuesday, March 24, 2015

Chicken Poached in Coconut Curry - Donna Hay





Kayte chose Chicken Poached in Coconut Curry . I had thought about selecting this one also.

I am a fan of chicken and coconut, only in certain forms. I do not like a cake with lots of coconut coating the frosting but I love using coconut milk in recipes or added shredded coconut to fruit salads. Chicken is good in almost any form with almost any seasonings.


I did most of my cooking for Wednesdays with Donna Hay and Eating with Ellie ahead of time because of the oncoming Jewish holiday of Passover (Pesach). Ask any Jewish woman who keeps this holiday strictly how she feels the weeks before the holiday and I am betting , she will say, "Tired!!!!!!". I enjoy the work but I am exhausted and the blog has to take a backseat to other parts of my life.


I did want to keep up as best as I could with the two groups mentioned ahead and I cooked whatever was possible ahead of time. I made this Chicken Poached in Coconut Curry, weeks ago and I don't remember the details but the other members of the group will fill you in. Just check the WwDH website and you will see who is having fun with us and what they are cooking.

Thursday, March 19, 2015

Baked Salmon with Maple Mustard Sauce


We often make a honey mustard sauce to be used in many ways but I have run out of honey and chose to substitute real maple syrup.  What a good move that was.  The maple blended beautifully with Dijon with a bit of horseradish for a little bit of bite.

The sweetness was just right for the salmon and to counter-balance the mustard and horseradish.

Baked Salmon with Maple Mustard Sauce

Ingredients:

2 tablespoons Dijon mustard

3 tablespoons real maple syrup

1 tablespoon prepared horseradish
1/4 reaspoon ground black pepper
2  fillets salmon

Method:


Preheat oven to 350 degrees.

Whisk together the mustard, maple syrup, horseradish, and  1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes. 



Cover the bottom of a baking pan with water, a minimum just to add a little liquid.

Add the salmon to the baking pan.

Pour the Mustard Maple Sauce on top.

Bake for 15 minutes.

Eat and enjoy.

Wednesday, March 18, 2015

Blueberry Chicken with Crispy Bread Crumbs



This week, Peggy has chosen Blueberry Chicken with Crispy Bread Crumbs  found on page 155 in Weeknight Wonders.  Each recipe brings me closer to Ellie and her wonderful recipes.

Blueberries don't make for a good photo compared to peaches and peaches and New York don't go together well, in the winter.  Most of us are waiting for the warm weather and the peaches .  We had a lovely warm day and it is back to below freezing.

I made this a few weeks ago since this is a super busy time of the year with Passover coming in a few short weeks and so much to do in preparation.  I hate to say, I don't remember too much about it other than we liked the chicken, but this is the case.  I am not sure if the blueberries were a good substitution.

To see if anyone did find peaches and what they did with this chicken recipe, check out Eating With Ellie.

Cauliflower, Caramelised Onion and Fontina Gratin


Cauliflower, Caramelised Onion and Fontina

Thank you Gaye for selecting this week's WwDH recipe.  I could not get enough of it.  It is a different way of making cauliflower but one I plan to repeat many times.

I did not have Fontina and subbed in a smoked cheese which worked beautifully.  I made caramelized onions and differed from the recipe by  layering the cauliflower, onions, cream and cheese.  It was rich in flavor.  


This is another, easy to make recipe, from Donna Hay.  

Go on over to Wednesdays With Donna Hay page and see what the other cooks are making.  Please feel free to join us and find yourself some delicious recipes which are easy to make.

Thursday, March 12, 2015

Sunshine Soup - Nigella Lawson

This winter has been a COLD one with lots of snow and ice.  That makes it the perfect weather for soup and more soup.

The magic of soup is that almost any soup is delicious, or at least, we think so, in our home.  I have proven it by the number of soups that have been made in my kitchen in the past month and we honestly loved each one.

I found this soup, aptly called Sunshine Soup in Nigella's book, "Nigella Kitchen."   I could leave this book out and read it, any time, I have a few minutes.  It is a wonderful way to learn about Nigella's life and her thinking about cooking.  There are so many tips punctuating not only her recipes but also her stories.


The soup is rich in vegetable broth with corn, garlic and roasted peppers.  Roasted peppers are delight by themselves; put them into a soup and the rich flavor permeates every aspect of the soup.

Look out the window at the snow and eat this soup.  You will see the sun reflecting from the snow and oh how beautiful that will be as will the taste of that warm and rich soup.


Sunshine Soup

Ingredients:


1 yellow bell pepper
1 orange bell pepper
2 teaspoons olive oil
1 quart vegetable broth
3 cups frozen corn
Salt and pepper to taste

Method:

Preheat the oven to 450 degrees F and cover a  baking sheet with parchment paper.

Cut the peppers into strips and place on the prepared baking sheet shiny-side down. Spray oil on them. and roast in the oven for 25 minutes.

Pour the vegetable broth into a large saucepan and bring to a boil. Add the frozen corn, cover and cook for about 10 minutes until corn is hot.

Using an immersion blend, blend all ingredients together.

Heat again and serve.

Eat and enjoy.

Wednesday, March 11, 2015

Crispy "Parmesan" Chicken Breasts -- EwE


Margaret at Tea and Scones selected this dish for our weekly Eating with Ellie.  I really couldn't make it since as a kosher cook, I don't combine cheese and poultry or meat.  Dairy and meat are kept completely separate even to the point that we don't eat them at the same meal.

I did make the chicken dish without the Parmesan but the cheese is really the star of this recipe.

You can see what the other women made by visiting the Ellie website.

Next week, we will be making Peach Chicken with Crispy Bread Crumbs.

Are you an Ellie fan or do you want to simply try out a new cook or new recipes?  We welcome you to join us.  There are no requirements and the participants are the most warm and friendly group of women.  Just link up at Eating with Ellie.   (EwE)


Monday, March 9, 2015

Mom's Potato Salad


When I make salads, I tend to stay away from macaroni salad, cole slaw and potato salad.  Maybe, that is because, they are the only salads, other than tossed salads, I had - growing up.  I can't say that I don't like them.  I usually do.  

With all the new style salads with fruits and vegetables that were not popular when I was a child, I am inspired to be more creative.  I do like cabbage so cole slaw does show its head at times but rarely potato salad and almost never, macaroni salad.

This is a hearty salad and despite my hesitation, it is really good.


Mom's Potato Salad

Ingredients:

  • 4 medium potatoes, peeled
  • 2/3 cup mayonnaise  (I tend to cut down on mayo and use less than this.)
  • 1/2 cup frozen pea
  •  2/3 cup shredded carrots
  • 6 hard boiled eggs
  • 3 half and half pickles
  • 1/4 cup Dijon mustard
  • salt and pepper to taste

Method:

Peel potatoes and cut in halves
Place in a large pot filled with boiling water.
Cook for about 18 minutes.  They should be cooked through but not soft.
Use bench scraper or sharp knife to fine dice eggs.
Cut pickles into small pieces.
Cut potatoes into small pieces (1/4 of an inch) and place in large bowl.
Stir in the  eggs, pickles, mayonnaise, mustard, and the peas and shredded carrot.
Mix until well combined.
Season with salt and pepper.  
Eat and enjoy.

Sunday, March 8, 2015

Vegetable Biryani



Since, I learned to appreciate vegetables, I look for dishes like this one.  The variety of veggies that can be used makes it pleasing to a majority of people.  Use your imagination and see what happens..  I saw this recipe on The Veggie Table.  I believe it comes from the Moosewood books, originally.

Recently, I have been cautiously making dishes from India and loving them.  I still do not know enough about Indian cooking to jump in but I can follow recipes.  I stayed pretty close to this one although I was missing a few ingredients.

 Vegetable Biryani  (adapted)



Ingredients:

1½ cups brown rice (Basmati),   
3 tablespoons Canola oil,  
pinch turmeric,   
½ teaspoon salt,
2¼ cups hot water, 
1 cup chopped onions,  
2 teaspoons fresh ginger -  peeled and grated,  
1½ teaspoon ground cumin, 
1½ teaspoons ground coriander,  
½ teaspoon cinnamon, 
 pinch of cayenne, 
½ cup water,
1 small sweet potato -  peeled and diced, 
2 cups small cauliflower florets,  
1 medium bell pepper - diced,  
1 tomato, diced, 
½ cup frozen peas,  
1/3 cup raisins,  
3/4 cup canned garbanzo beans.



Method:

Heat 1 tablespoon oil and add rice.

Sauté briefly, stirring to completely coat each grain.

Add , turmeric, salt, and hot water.

Bring to a boil, cover, reduce heat, and simmer for 30 minutes.

Heat remaining 2 tablespoons oil over medium-high heat and sauté onions for 5 minutes.

Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.

Preheat oven to 350 degrees F.

Add ½ c water, sweet potato and cauliflower. Cover, reduce heat, and cook 3-4 minutes.

Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.

Spray baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice. Cover tightly with foil and bake for 30 minutes.

If you like vegetables, this is very likely a dish, for you.



Wednesday, March 4, 2015

Chicken Paprikash

Disclaimer:  I am not going to remove the saga of this wonderful chicken dish.  My terrific hubby found a way to rescue my photos and here it is, my Chicken Paprikash.  Under the line, you will find past history and a frustrating evening.

Yummy.  Thanks to Kayte who selected this chicken dish.  I am not fussy about chicken dishes.  I usually like them but this time, we both loved this particular recipe.  Again, it was not a difficult recipe to make and  the results for us were cheers all around.
____________________________________________________

The dish is called Chicken Paprikash and I HAD some nice pictures of it until tonight.  My card filled up so I went to the computer to delete some of the older blurry photos that were taking up space.  When I tried to see the photos, nothing appeared.  It turned out, there is a computer problem.

Hubby plugged it in somewhere else and I was ready to go until I tried to transfer the good photos and Picassa wasn't working.  At this point, I either dissolve in tears, (not my style) or bite the bullet and say how much I loved this chicken.  We cleaned our plates and wished I had made more.

I am hoping, our other ladies had more success with their photos and you can find out by checking Eating With Ellie and if you want to make this dish and share it with us, please leave your information.  We welcome anyone who would like to make one dish or many dishes.

And now, I can throw my camera across the room and stamp my feet or call it a day and get a night's sleep.  Sleep definitely wins.



Full Plate Thursday

Too Easy Blueberry Muffins - Donna Hay

This week, was my turn to pick a recipe for our Donna Hay group, Wednesdays with Donna Hay.  My husband loves blueberry muffins and with the title of Too Easy Blueberry Muffins, how could I resist, making this my selection.

In all honesty, I am not sure how this is easier than other blueberry muffins.  Sometimes, I add nutmeg to mine or nuts but generally, any kind of muffin takes little effort to make.  As Donna proclaimed, this also was a simple recipe.

Today is a Jewish fast day preceding the holiday of Purim so I have not tasted the muffins but they look good enough to eat and I plan to have one when the fast is over.

If you are a blueberry fan or simply like Donna Hay, join us by making the recipe and sharing your link HERE! You will also find the links for other participants. Next week, we will be making Sarah's choice a Breakfast Parfait. Sounds intriguing.

Tuesday, March 3, 2015

Tropical Quinoa

When I saw the additions to the quinoa, in this recipe from All Recipes. Com, I knew I had to make it.  How could you go wrong with it?  Actually, I did goof, big time.  I must have put too much liquid in the quinoa and it was mushy.  Despite this, the added flavors made it worthy of eating and I would make it again, just with more care.




Tropical Quinoa

Ingredients:
1/2 cup uncooked quinoa, rinsed
1 cup water
1/4 cup chopped dried pineapple
1/2 cup dried mango
1/2 cup cut-up apple
1/4 cup sweetened coconut flakes
1/4 cup nuts, chopped              

Method:

Mix the quinoa and water in a saucepan over medium heat, and bring to a boil. 

Cover, reduce heat, and simmer until all the water is absorbed, 10 to 12 minutes. 

Remove from heat, and stir in the dried pineapple, dried mango, coconut flakes,  nuts.    

Eat and enjoy.

Serve hot.

Linked to 

Full Plate Thursday

Sunday, March 1, 2015

Potato Sausage Soup


I try to stay away from processed meats and salt so why use sausage?  I am going to stick to the old adage "All things in moderation and moderation in all things".  We have sausage a few times a year because it is so good but honestly, I usually put it in the freezer and forget about it until I clean the freezer or when I see a really good recipe using sausage.
The idea of potatoes and sausage and of course onions and spinach seemed to be too good a combination so I put it together and we had a hearty soup.
Potato Sausage Soup

Ingredients:

1 tablespoon olive oil
3 sweet sausages, diced
1 onion, chopped
1 teaspoon dried basil
1/8 teaspoon red pepper flakes 
1 teaspoon herbs de provence 
 salt and pepper, to taste
2 cups chicken broth (from the freezer - mine)
3 Idaho potatoes or potato of choice
2 cups baby spinach, rough chopped
1 cup Rice Milk


Method:

Heat oil in a large saucepan.  
Add sausage and cook until browned, about 4 minutes. 
Stir in onion, basil and red pepper flakes. 
Cook until onions are translucent, 3 - 5 minutes.
Season with salt and pepper.
Stir in chicken broth and bring to a boil. 
Add the potatoes and cook for 10 minutes until a fork punctures potato.
Stir in spinach for 2 minutes.
Stir in Rice milk and cook until heated through.
Eat and enjoy.


Pepper, Olive, and Mozzarella Salad

I don't make salads enough.  I really do love them but I just don't bother making them.  It is funny how I don't mind chopping and shredding for hot food but I do mind for salads.  I did make this combination and we liked it.  And.......I don't like olives.

Pepper, Olive, and Mozzarella Salad 

Ingredients:

24 Cherry Tomatoes, halved
1/2 Cup Yellow Bell Pepper
1/2 Cup pitted Olives
Mozzarella Balls (I used small chunks instead.)
1 teaspoon dried parsley
2 Tablespoons Olive Oil
1/2 teaspoon RiceVinegar with basil and oregano
Pinch of ground cumin
Salt and fresh ground Pepper to taste

Method:

In a large salad bowl, mix together the tomatoes, bell pepper, olives, mozzarella, and basil. In a separate small bowl, whisk together the olive oil, vinegar, cumin, salt and pepper. Drizzle over salad and enjoy!

Results: I took my first bite and my mouth was filled with pops of flavor. This is delicious. I would make it again, happily and I will eat olives, from now on.


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