Beet Salad

Beet salad for four

This salad is fat free, low sugar, and delicious. It takes under 2 minutes to put together, but must marinate overnight. It’s a really different and gourmet salad that is sure to impress your guests.

1 can of beets, rinsed and draining

1 ½ tbsp sugar

1 ½ tbsp apple cider vinegar

Shake and marinate overnight.

Can it get any simpler than that?

Egg Drop soup

Happy New Year, everyone!

So if you're anything like us, there are certain things you only order at restaurants and never think to make at home. I like Chinese hot and sour soup, but I find the long list of ingredients and steps a bit daunting. I don't even know where to find dried lily buds or wood ear mushrooms! Egg drop soup, though, is an easy dish to make for a nice dinner with friends or family. You can easily get more creative with the garnishes or add additional ingredients of your choosing, whether it's spinach or wontons or crunchy fried noodles.

Adapted and expanded from this recipe.

6 cups chicken broth or two cubes bouillon + 6 cups water (can use beef broth if you don't mind a darker color or vegetable broth to keep it vegan)

1 teaspoon salt (I used kosher salt and it was a little salty, so salt to taste)

4 tablespoons cold water

2 tablespoons corn starch

2 eggs or 1 egg + some liquid egg whites

1/4 teaspoon ground ginger (or to taste)

A sprinkle of dried chili flakes

3 scallions

1. Bring the broth to a boil and add the salt.

2. In a small bowl or cup, mix together the corn starch and cold water.

3. Stir the corn starch slurry into the boiling soup and add the spices (ginger and chili flakes).

4. Beat the eggs lightly and add a little hot broth to the eggs.

5. Slowly add the eggs to the soup, either drizzling it in with a fork or pouring in small amounts while stirring the soup.

6. Pour into bowls, garnish with chopped scallions and enjoy!

Corn cakes

I based this off a combination of a recipe for arepas and a recipe from Recipezaar for corn cakes. I used grits because it was what I had in the house, though a corn meal might be even better and then you could remove the corn starch as an ingredient. I'm still looking for Goya masarepa to make real arepas though! Another option might be to leave out both the oil and the corn starch for a lower fat option.

1 - 1.5 c grits (I started with 1 cup and then added some more when I saw it was too watery)
1/4 tsp salt
1.5 c boiling water
1.5 Tbsp olive oil
1.5 Tbsp corn starch

1. Mix the grits and salt together in a large bowl.
2. Add the boiling water and stir very well.
3. Add the olive oil and corn starch and stir again.
4. Let it sit, mixing occasionally, until a thick batter is formed.
5. Heat some more olive oil in a skillet and scoop about 1/4 c batter into the pan.
6. Flatten a little with a spatula if you want thin patties, add more batter if you want larger and thicker patties.
7. Fry both sides until crispy and browned. Blot oil so they don't get soggy.
8. Slice open and make your favorite sandwich!

Sweet Potato, Lentil and Spinach Curry

I just made this dish this afternoon and it came out great! I would recommend using a far bigger pan than you see in the photo but it's all I have right now. Every single ingredient in this curry is good for you, which makes it an awesome vegetarian addition to any meal.


Ingredients:

2 small potatoes, diced
1 medium sweet potato, diced
5-8 cloves garlic, minced
about 1 cup lentils, rinsed and drained
1/2 cup or more frozen spinach
Curry
Salt and Pepper
Chili powder
Schawarma mix (can easily substitute some cumin and ginger, or other spice mix as desired)
Dried or fresh rosemary

1. Soak and drain lentils.
2. Saute garlic in some vegetable oil.
3. Add potatoes and sweet potatoes.
4. Sprinkle with salt, pepper, cury and chili powder.
5. Add lentils and cover with water. Add some more curry powder and the schawarma seasoning.
6. Boil. Add the frozen spinach on top and mix in as it boils. Keep cooking until all ingredients are softened but still firm enough not to fall apart.
7. Serve with rice and enjoy!

Broccoli soup

This soup is really healthy and cozy on a cold day. I recommend adding white beans to it for protein, I plan on trying that the next time I make it. Broccoli is really good for you, high in fiber and part of the Brassicae family of plants (like cabbage, cauliflower, etc). It has selenium, Vitamin C and Vitamin K. It's really a wonder food so get some more broccoli!

Broccoli soup

1 bag frozen chopped broccoli (I used a large bag)
1/2 large red onion, chopped
5 cloves garlic, diced
1/2 can corn niblets
1 packet soup mix + ~8 cups water or 8 cups broth (I used mushroom soup, but any type of broth would be delicious)
salt and pepper
chili powder

1. Cook the broccoli, onion and garlic in some vegetable oil until the broccoli softens. It should start to pull apart as you mix it.
2. Season heavily with salt and pepper. Add about 1/2 teaspoon on chili powder.
3. Add the soup mix and water or both. Bring to a boil.
4. Lower to a low boil and cook for 30+ minutes.

Delicious with some toasted bread or crackers.

Wild mushroom rice

This went over so well, there was none left after Shabbat to take a picture of for the blog! It smelled fantastic as it was cooking, it reheated very well and it's so tasty, you'll never want boxed rice pilaf mixes again!

1 cup wild mushrooms, chopped ( I used oyster mushrooms, but any mushroom with an interesting flavor would work)
1 medium red onion, chopped (shallots would be amazing in this too!)
5 large cloves garlic, diced
2 cups brown rice (I used brown basmati rice, this would be really good with some wild rice mixed in too)
salt and pepper
fresh rosemary
5 cups water

1. Heat two tablespoons of vegetable oil in a large saucepan.
2. Saute the mushrooms, onions, garlic and rice together until all the vegetables are soft.
3. Season with salt, pepper and chopped fresh rosemary.
4. Add the water and bring to a boil.
5. Reduce heat and simmer until most of the water boils away.
6. Mix rice before eating and enjoy!

Mushroom white bean stew/soup

I made this soup on Friday and it was a huge hit! In the picture, it has some cooked rice I added to it later, a mix of brown Basmati and wild rice. This was savory and delicious, great on a cold winter day or if (like me) you have a horrible cold. I only have a stove-top here in Israel so I'm finding creative ways to make different types of meals on it (other than stir fry, which we tend to eat a lot these days). I made note of substitutions I made or I think might come in handy for other cooks!

Mushroom white bean soup (adopted from http://www.recipezaar.com/Quick-Provencal-Mushroom-and-White-Bean-Stew-135136)


1 Tbs or more vegetable or olive oil
1 package white or baby bella mushrooms, sliced (I debated adding more, I think this would be really good with a blend of different kinds of mushrooms)
1 chopped onion (I used a red onion, it gave it some really good flavor)
3-6 cloves of garlic, diced
4+ cups of vegetable broth (I didn't measure exactly, I just poured in some soup mix and filled the pot with water until I was satisfied)
1 15-ounce can of diced tomatoes (I used half a 500g can of crushed tomatoes, which worked just as well)
1/4 cup lemon juice (the original recipe called for dry white wine, which I didn't have...I think a flavored vinegar would work just as well also)
2 15-ounce cans of white beans (recipe called for cannelloni, but I used butter beans b/c it's what I found in the store)

1. Heat the oil in a large soup pot and throw in the onions, mushrooms and garlic. Saute until onion and garlic are softened and mushrooms get some golden color.
2. Add the broth (or soup mix and water), tomatoes with liquid, and lemon juice/wine/vinegar.
3. Bring to boil, them lower to a simmer for 15+ minutes until flavors meld.
4. Mash about half a can of beans, then ad the mash and the remaining beans to the soup. Stir in and simmer for another 10 or so minutes until the beans soften and mix into the soup.

Adding the cooked rice after gives it a little something extra without the rice getting mushy from being cooked in the soup, soaking up the broth.

This would probably be really good with some meat or chicken added in as well.

Butternut Squash Soup (egg-free, vegetarian, gluten-free, dairy-free)

I love all sorts of squashes, but especially butternut squash. I've looked at a number of butternut squash soup recipes on Recipezaar and taken the best elements of the ones I saw to create this soup. Top with crunchy croutons, sweet potato chips, rum or any topping you feel like.

Butternut Squash Soup

1/2 - 1 onion, diced
4 cloves garlic, diced
1 red pepper, diced
2 small butternut squashes
6 cups water
cinnamon powder
cumin, ground
powdered ginger
rosemary, dried
chili powder
salt and black pepper

Directions:
1. Slice the butternut squashes in half. Place face down in microwave safe dish containing about 1 inch of water. Microwave on high for about 8 minutes.
2. Let the squash cool. Scoop out the seeds and discard. Scoop the softened squash out of the peel and set aside.
3. Saute the diced onion, garlic and red pepper for 5-10 minutes in vegetable oil.
4. Add the butternut squash and the water.
5. Add the seasonings to taste.
6. Cook for 30 minutes or until flavors are blended.
7. Puree with immersion blender OR let cool and them puree with food processor or blender.
8. Reheat before serving.

Refrigerator pickles

These went over really well with my husband. Spices are very flexible, the first time I only used these spices but the second time I put in some chili powder and onion powder.

2-4 small cucumbers or 4-8 pickling cucumbers (depends on size of jar and cucumbers)
1/2 cup sugar
1/2 cup water
1 cup white vinegar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried dill or 1 teaspoon fresh chopped dill
8-16 whole black peppercorns

Directions:

1. Sliced cucumbers in any fashion you use and place into jar. If your jar is big enough and your cucumbers are small enough, put them in whole.
2. Mix together the water, sugar and vinegar in either a pot or a microwave-safe container.
3. Heat on stove or in microwave until the mixture is hot and the sugar is completely dissolved.
4. Pour spices over the cucumbers.
5. Pour the sugar-water-vinegar mixture over the cucumbers until it reaches the bottom of the jar's neck.
6. Cap jar and invert several times to distribute the spices.
7. Place into refrigerate and wait at least one day before eating.

Vegetarian Sandwich with fig and peach jam, vegan cheese and baco bits and lettuce ( Vegitarian, Kosher, Citrus Free, Dairy free)

Microwave fig and peach jam:

Ingredients

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled peach, diced
1 1/2 cups of sugar (reduce if you want, though it won't set as well)
3 Tbsp apple cider vinegar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon oil

2 (8-ounce) canning jars

Method

1 Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.

2 Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.

If you use a large pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

3 Pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°F for 10 minutes). If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.

Homemade Vegan Baco Bits:

1 cup plain textured vegetable protein (TVP) granules
1 cup boiling water
1/4 cup soy sauce
2 teaspoons maple syrup
2 teaspoons vinegar
2 1/2 tablespoons liquid smoke
1/4 cup oil

Combine TVP and boiling water in a small bowl; let stand several minutes to rehydrate. Combine tamari, maple syrup, rice vinegar and liquid smoke; add to TVP and mix well.
Heat oil in a nonstick skillet; add TVP mixture. Cook over medium heat until browned, 1 to 2 minutes.
Cool before storing in the refrigerator.

Microwave Gluten Free Roll

Ingredients:

2 Tbs oil
1/2 pinch of salt
1 egg
2Tbs flaxseed meal 2 Tbs Rice flour
1/2 tsp baking powder

Mix all ingredients together in a microwave-safe bowl or container, and microwave on high for 1 minute or until center is set (it will get larger in the bowl). Let set in bowl for one minute, then turn onto a cooling rack to cool. When it is cool, slice through the middle with a bread knife.

Once all these items are made, place some fig and peach jam on the bread, put lettuce on it, put vegan baco bits on the lettuce, top with vegan cheese, and grill until the cheese is melted

Water challah (dairy-free, vegetarian, egg-free)

1 1/8 cup water
1/2 cup oil
4 heaping cups flour
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon vinegar
2 1/4 teaspoons yeast (1 packet of bread machine yeast preferred)

Following the directions for a bread machine:
1. Pour the water, the oil and the vinegar into the bread machine's pan.
2. Add all dry ingredients except yeast.
3. Make a well in the dry ingredients with your finger and pour the yeast in the well.
4. Set your bread machine to the Dough setting.
5. When the dough is done in the bread machine, place it on a sheet of parchment paper.
6. Separate the dough into thirds, then separate each ball of dough into thirds again.
7. Roll each small ball of dough into a rope.
8. Braid together 3 small challah loafs.
9. Top with egg or egg whites (use olive oil to make egg-free)and sesame seeds.
10. Bake at 345F for about 45 minutes or until outside is lightly browned and crispy.

I like to add milled flaxseed to the dough before it is mixed and use a flavored vinegar. I also like to top the braided challahs with salt, pepper and savory spices like basil or rosemary before baking. I don't like my challah too sweet so I cut down the sugar. The original recipe called for 1/4 cup, so feel free to play with the amount!

Sivan's Super Hummus (egg free, dairy free, gluten free,vegetarian)

This recipe it from my friend in Israel- you cant get any more authentic or easy than this- It disappeared in my office when I brought it in!


1 can of drained chickpeas
3 tbs apple cider vinegar
2 garlic cloves
1 tsp salt
½ tsp pepper
½ cup tehina
3 tbs olive oil
Garnish: Olive oil
Parsley
Chili pepper
Sweet and spicy paprika
Olives
and other sours
1) Strain the canned beans and grind them in a food processor, blender, or chopper. In order to get a smooth and solid consistency, recommended to do this process twice.
2) Add the Apple cider vinegar, garlic, salt, pepper, tehina sauce, and olive oil, and mix well. Taste the mixture and add more spices as you see fit.
3) Prior to serving, put on plate and sorta flatten it out with a spoon, then garnish the chumus with a drop of olive oil on top all around and towards the center, and sprinkle chili pepper. Decorate the outside of this with the rest of garnish and sours. Another idea is to put tehina at the center of the dish. This is soley for presentation, and does not need to be done for it to be edible...

3 bean salad (vegetarian, gluten-free, dairy-free, soy-free, egg-free, etc)

3 bean salad (Linda's recipe)


Beans are a great source of fiber and protein, especially for vegetarians or those who don't much meat or fish. This recipe is quick and really easy. Canned vegetables are a great way to get nutrients even in the middle of the winter, when it's hard to find good fresh produce. Feel free to play with the spices, this is a recipe that's great for experimentation! Sometimes I add diced jalapeño or serrano chilies to the salad to heat it up, or I make it a 5 bean salad with the addition of white beans or pinto beans or lima beans. You could also add corn and other vegetables to make it a layered salad in a beautiful glass or crystal bowl. Cumin is a spice native to the Middle East, it's very characteristic of dishes in the area. It's very savory and has a distinctive flavor, really very enjoyable. It's purported to be an antiseptic and aid in digestive health.

1 15.5 oz can of chickpeas
1 15.5 oz can of pink beans, kidney beans, or red beans
1 14.5 oz can of cut green beans
1/2 red onion, diced small or 3 small shallots, sliced very thin
5 cloves of garlic, diced small
1/2 cup olive oil
1/4 cup tarragon, cider or red wine vinegar
1 tablespoon cumin
1 teaspoon chili powder
salt and pepper to taste

Directions:

1. Combine all 3 cans of beans in a large bowl or container.
2. Dice onion/shallots and garlic; mix into the bean mixture.
3. Pour the oil and vinegar over the salad.
4. Add all the spices.
5. Mix very well.
6. Taste to determine if more oil, vinegar or spices are needed.
7. Serve immediately or, for better flavor, marinate in the fridge until it's time to eat.