tag:blogger.com,1999:blog-46919275787802069352024-03-06T00:18:55.154-05:00Sephardic RecipesSephardic Jewish kosher recipes collected from my parents, my favorite cookbooks with American variations.Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4691927578780206935.post-14531055612370039742010-11-15T11:28:00.000-05:002012-12-29T16:36:03.926-05:00Fassoulia (Braised Green Beans)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNk8JdP4Tj6cNwUTbIS0Az0qDVod4pYU0oO0eXipn0Ss5n1k-MWRU8AAilCGKUJSHQ89-KSgDw_fA-CQfvy8L5EwjTc3QQdCyC4TPESfBpZfVPnkJmvnMH4333j_mT6is90FOwEaFm3CX9/s1600/photo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNk8JdP4Tj6cNwUTbIS0Az0qDVod4pYU0oO0eXipn0Ss5n1k-MWRU8AAilCGKUJSHQ89-KSgDw_fA-CQfvy8L5EwjTc3QQdCyC4TPESfBpZfVPnkJmvnMH4333j_mT6is90FOwEaFm3CX9/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fassoulia (Braised Green Beans)</td></tr>
</tbody></table>
<div class="l_blue_text" style="font-family: Arial,Helvetica,sans-serif;">
As far as I'm concerned, this is the only way to prepare and serve green beans - maybe because I have fond memories of my grandfather sitting at a table with a large bunch of green beans, breaking off the ends. Or maybe because they taste so good! Use only fresh green beans, slow cook them for an extended period of time, and serve over white rice.</div>
<div class="l_blue_text" style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div class="l_blue_text" style="font-family: Arial,Helvetica,sans-serif;">
<i>Serves 6</i></div>
<div class="l_blue_text" style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div class="l_blue_text" style="font-family: Arial,Helvetica,sans-serif;">
<b>Ingredients</b></div>
<blockquote style="font-family: Arial,Helvetica,sans-serif;">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> 1 large onion, chopped <br />
6 cloves garlic, chopped<br />
1/2 tsp. garlic powder<br />
2 tbsp olive oil<br />
1/2 tsp. cumin <br />
3 lbs fresh string green beans <br />
1 (15 ounce) cans diced tomatoes<br />
1 can (6 oz.) tomato paste<br />
1 cup beef broth (parve)<br />
salt and pepper<br />
</span></blockquote>
<div class="l_blue_text" style="font-family: Arial,Helvetica,sans-serif;">
<b>Directions</b></div>
<div itemprop="instructions" style="font-family: Arial,Helvetica,sans-serif;">
<ol>
<li>Prepare the green beans by breaking the tips off. Wash in cold water. </li>
<li>Saute the onion in the olive oil for about 5 minutes. Add chopped garlic and saute for an additional 2-3 minutes. </li>
<li>Dry the green beans and add to the onions and garlic, along with the cumin, garlic powder and broth, letting it cook over low heat. Add water as the beans cook, until they soften. </li>
<li>Once the beans have softened, add the tomatoes and tomato paste. Don't stir in the tomato paste (it will stick to beans better). Add the water from the tomato if required. </li>
<li>Add salt and pepper to taste and bring to a boil. </li>
<li>Simmer for 45 minutes, but the longer you simmer, the better it will taste.</li>
</ol>
</div>
Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com1tag:blogger.com,1999:blog-4691927578780206935.post-59460515423971480092010-11-04T08:23:00.000-04:002010-11-04T08:23:07.796-04:00Our First Downloadable Recipe Book!<div class="separator" style="clear: both; text-align: center;"><a href="http://www.jewishrecipetrader.com/downloads/images/JRT01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.jewishrecipetrader.com/downloads/images/JRT01.jpg" /></a></div>Over at Jewish Recipe Trader we've put together our first little recipe book with some of our favorite pastry, appetizer and salad recipes. We hope you <a href="http://www.jewishrecipetrader.com/downloads/index.php">download</a> and enjoy it!Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-71244253391610406312010-09-08T10:24:00.000-04:002012-12-29T16:36:38.082-05:00Lentils with Cracked Wheat (Megadarra)<i>Serves 6</i><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGoPzNOe_RrbhJUzQou2x0kHVuy_euwvU2cgQED2ldoxaC0AzDnd1qEln33dlu-J6Th9aQItywqN4ipSt23HA9rgFGY9kugKXBD3Pd51fVO4pgO0kZATvpbqhj4P-ly-vvskELzJtWFZ3/s1600/image647.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGoPzNOe_RrbhJUzQou2x0kHVuy_euwvU2cgQED2ldoxaC0AzDnd1qEln33dlu-J6Th9aQItywqN4ipSt23HA9rgFGY9kugKXBD3Pd51fVO4pgO0kZATvpbqhj4P-ly-vvskELzJtWFZ3/s320/image647.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Megadarra made with cracked wheat</td></tr>
</tbody></table>
This popular lentil dish is also made with rice in place of cracked wheat. I've made both and I really can't decide which I like better. <br />
<br />
<div class="l_blue_text">
Ingredients</div>
<blockquote>
1 cup brown lentils<br />
1 cup cracked wheat, uncooked<br />
2 medium onions, sliced thin<br />
4 tbl. olive oil<br />
2.5 - 3 cups water<br />
1 tsp. cumin<br />
1/2 tsp. allspice<br />
2 garlic cloves, crushed<br />
salt and pepper to taste (I like at least a tsp of salt)</blockquote>
<div class="l_blue_text">
Directions</div>
<ol>
<li>In a saute pan, gently cook the lentils in 2 tbl. olive oil </li>
<li>Add water and bring to a boil, then reduce heat and simmer for 15 minutes </li>
<li>Mix in cracked wheat, cumin and allspice, return to boil then reduce heat and simmer for 20 minutes </li>
<li>When water has been absorbed, add salt and pepper to taste </li>
<li>While lentils and cracked wheat are simmering, saute the onions in the remaining olive oil. The onions should be sauteed until they are a deep golden brown and maybe even a little crispy. Don't skimp on the onions! </li>
<li>Add garlic and saute for a few minutes more </li>
<li>Add onions to cracked wheat and lentils, reserving some to put on top</li>
</ol>
Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-3050483350745274702010-08-30T14:31:00.002-04:002010-08-30T14:36:04.908-04:00Red Pepper Salad<b>Serves 8-10</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.jewishrecipetrader.com/uploads/image641.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://www.jewishrecipetrader.com/uploads/image641.jpg" width="200" /></a></div>I learned to enjoy pepper salads from my father, who makes several different kinds, depending on what type of peppers he has on hand. This version is a variation on one of his salads, except I don't think he's ever used capers in anything! You can adjust the heat (which is mild to begin with) by changing the amount of crushed red pepper used, and by keeping or removing the seeds from the Hungarian peppers.<br />
<br />
<div class="l_blue_text"><b>Ingredients</b></div><blockquote>6 bell peppers - red, yellow and orange<br />
2 Hungarian peppers<br />
1 tsp. minced garlic<br />
2 cloves garlic, sliced thin<br />
1/4 tsp. crushed red pepper<br />
2 tbsp. red wine vinegar<br />
1 tbsp. olive oil<br />
1 tbsp. capers<br />
Salt and pepper, to taste</blockquote><div class="l_blue_text"><b>Directions</b></div><ol><li>Roast peppers, then peel and remove seeds. I place peppers on top rack of broiler turning until all sides are charred. To remove skins, let sit until cool. Skins should remove easily by hand. After de-seeding, spread flat and scrape off remaining skin with a knife. </li>
<li>Slice thin, then toss with red wine vinegar. </li>
<li>Add oil, garlic (crushed and sliced), crushed red pepper, and mix. </li>
<li>Add salt and pepper to taste. </li>
<li>Set aside for a couple of hours at room temperature for flavors to blend and develop. Adjust seasoning. </li>
<li>Serve garnished with capers.</li>
</ol>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-48741039801769814522010-02-21T12:15:00.005-05:002012-12-29T16:37:28.133-05:00Rina's Couscous with Chicken and Vegetables<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojg4eAyvBKX91GoZ3055FMAAsuZoOXJeYLCogdHYdJCGQ3jVenvxupo3TMT20_ESzzTXvTvqW7LU5VV0g3Jtm3O6s1jMT9g1ojTC89k1PTVu4QHJSay02KeUNNrzueWQynDf9ynVwWPtE/s1600/image597.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojg4eAyvBKX91GoZ3055FMAAsuZoOXJeYLCogdHYdJCGQ3jVenvxupo3TMT20_ESzzTXvTvqW7LU5VV0g3Jtm3O6s1jMT9g1ojTC89k1PTVu4QHJSay02KeUNNrzueWQynDf9ynVwWPtE/s320/image597.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Couscous with chicken</td></tr>
</tbody></table>
Serves 4-6<br />
<br />
This dish is inspired by my best recollection of my aunt's wonderful couscous. She made it with roasted chicken pieces placed on the vegetables and couscous. I don't have her recipe but this version came out pretty well!<br />
<br />
<b>Ingredients </b><br />
<br />
<blockquote>
1 lb. couscous<br />
1 cup cold water<br />
2 tbs. salt<br />
2 quarts water<br />
1 cup chopped onion<br />
1/4 cup vegetable oil<br />
1 tsp. coriander<br />
1 tsp. cumin powder<br />
1 tsp. crushed red pepper<br />
1/2 tsp. saffron<br />
1 whole, cut-up chicken<br />
1 lb. carrots, peeled and sliced large<br />
2 green bell peppers, cut in strips<br />
1 lb. medium tomatoes cut in wedges<br />
1 lb. celery root, peeled and cubed<br />
2 cups canned chickpeas, drained</blockquote>
<div class="l_blue_text">
<br />
<b>Directions</b></div>
<ul>
<li>Soften couscous in a large bowl with 1 cup water mixed with 1 tablespoon salt. Stir gently and let stand for 10 minutes, or until couscous has expanded. </li>
<li>Place the couscous in a couscousierre (or use a double boiler/steamer). Steam the couscous, covered, for 10 minutes in the top section over large pot filled half-way with water. Make sure the couscous is not in water. </li>
<li>In a large skillet, sauté onions in oil along with coriander, cumin, 1 tablespoon salt, crushed red pepper, and saffron. Onions should be soft but not browned (about 5-6 minutes). </li>
<li>Add the chicken to the skillet and saute until brown on both sides (about 5 minutes each side). </li>
<li>Transfer the sautéed onions to the bottom section of the couscousierre (or steamer) (add water if less than 2 quarts). </li>
<li>Add chicken pieces and simmer for 30 minutes. </li>
<li>Add green peppers, tomatoes, chickpeas and celery root to chicken and onion mixture and simmer for 30 minutes, or until vegetables are cooked but still crisp. Add salt and pepper to taste. </li>
<li>To serve, arrange the couscous around the edges of a large round serving platter, leaving a hole in the center. Place the vegetables in the center and cover with chicken.</li>
</ul>
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=machomoff-20&o=1&p=8&l=bpl&asins=B003L8A0L2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> <br />
<ul></ul>
Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-52986052659191967152009-12-17T13:01:00.003-05:002012-12-29T16:37:45.845-05:00Spaghetti Sauce<span style="font-style: italic;">Serves 4-6</span><br />
<br />
I made this recipe up using a simple recipe as a base and then modifying it. It came out very well - I served it with al dente elbow macaroni because I was out of spaghetti but I think it makes more sense with spaghetti.<br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
<ul>
<li>3 tbl. olive oil</li>
<li> 2 onions, coarsely chopped</li>
<li> 1 red bell pepper, chopped</li>
<li> 1-1/2 ground beef (can use 1 lb)</li>
<li> 3 cloves garlic, minced</li>
<li> 1/2 cup warm water</li>
<li> 1 can (28 oz.) crushed tomatoes</li>
<li> 1 can (28 oz. diced tomatoes, drained</li>
<li> 2 tbl. tomato paste</li>
<li> 1/4 tsp. crushed red pepper</li>
<li> 1 tsp. cumin</li>
<li> 1 tsp. Italian seasoning</li>
<li> 1 bay leaf</li>
<li> Salt and pepper, to taste</li>
</ul>
<br />
<span style="font-weight: bold;">Directions</span><br />
<ul>
<li>In a large skillet, heat 2 tablespoons olive oil over medium heat and saute onions until soft, about 5 minutes. </li>
<li>Add pepper, garlic, and ground beef and stir until beef is browned. </li>
<li>Add warm water and raise temperature to high. Cook uncovered until water evaporates. </li>
<li>Add crushed and diced tomatoes, tomato paste and seasonings. Add bay leaf and lower heat to medium. </li>
<li>Cook uncovered (or keep the lid half on to allow sauce to thicken without splattering) for 1 hour. </li>
<li>Add salt and pepper and serve.</li>
</ul>
Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-38232719686057687922009-11-02T17:09:00.005-05:002009-11-02T17:14:24.298-05:00Chickpea & Olive Salad<p style="font-style: italic;" class="l_blue_text">Serves 6</p><p class="l_blue_text">I made this salad for the first time and was pleased at how much better it tasted the second day. There is a hint of heat with the cayenne pepper that mellows the second day as well. Wonderful!<br /></p><p class="l_blue_text"><span style="font-weight: bold;"><br /></span></p><p class="l_blue_text"><span style="font-weight: bold;">Ingredients</span><br /></p><p class="l_blue_text">16 ounces dry chickpeas<br /></p><p class="l_blue_text">3 tablespoons extra virgin olive oil<br /></p><p class="l_blue_text">2 tablespoons lemon juice<br /></p><p class="l_blue_text">2 cloves garlic, minced<br /></p><p class="l_blue_text">1/4 teaspoon of cayenne pepper<br /></p><p class="l_blue_text">1 teaspoon cumin<br /></p><p class="l_blue_text">1/2 cup kalamata olives, pitted<br /></p><p class="l_blue_text">2 medium tomatoes, chopped<br /></p><p class="l_blue_text">8 scallions, chopped fine<br /></p><p class="l_blue_text">1/4 cup chopped parsley or cilantro<br /></p><p class="l_blue_text">Salt and pepper, to taste<br /></p><p class="l_blue_text"><span style="font-weight: bold;"><br /></span></p><p class="l_blue_text"><span style="font-weight: bold;">Directions</span><br /></p> <ul><li>Soak chickpeas in cold water for 12 hours, or overnight.<br /></li><li>Place chickpeas in a saucepan and fill with salted water. Bring to a boil then simmer for 1 hour, until tender. Drain and set aside.<br /></li><li>Mix the olive oil, lemon juice, garlic and pepper and whisk together with a fork.<br /></li><li>Combine all the remaining ingredients with the olive oil/lemon juice mixture and coat evenly.<br /></li><li>Season with salt and pepper, to taste, and refrigerate until ready to serve.</li></ul>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com4tag:blogger.com,1999:blog-4691927578780206935.post-78883197820921773532009-10-06T09:44:00.011-04:002012-12-29T16:38:11.917-05:00Grilled Lamb Shoulder with Chermoula Marinade<span style="font-style: italic;">Yield: Serves 6</span><br />
<br />
Chermoula is a North African marinade made with harissa (itself a spice mixture), herbs, lemon juice and olive oil. It adds a wonderful spicy flavor to grilled lamb. You can make your own harissa per the instructions below or buy it at the grocery store or a market that carries Israeli and Arab products. I have modified this recipe since kosher leg of lamb is difficult to get. In it’s place, I have listed lamb shoulder roast. Have the butcher slice the shoulder into steaks to save yourself further trouble.<br />
<div class="l_blue_text" style="font-weight: bold;">
Ingredients</div>
<blockquote>
For the chermoula:<br />
1 medium onion, grated<br />
2 cloves garlic, crushed<br />
4 tsp. chopped flat-leaved parsley<br />
4 tablespoons chopped cilantro<br />
1/2 tsp. ground cumin<br />
1/2 tsp. ground saffron<br />
1/2 teaspoon harissa<br />
1/2 cup olive oil<br />
2 tbl. lemon juice<br />
<br />
For the harissa:<br />
3 oz. dried red chili peppers<br />
1 clove garlic, minced<br />
1/4 tsp. salt<br />
1 tsp. coriander<br />
1 tbl. olive oil<br />
<br />
2 lb. lamb shoulder steaks</blockquote>
<div class="l_blue_text" style="font-weight: bold;">
Directions<span style="font-weight: bold;"><br /></span></div>
<ul>
<li><span style="font-weight: bold;">Prepare the chermoula marinade:</span> Mix onion, garlic, parsley, cilantro, cumin, saffron, harissa, olive oil and lemon juice together in a bowl. Whisk together vigorously with a fork and let stand for 1 hour.<span style="font-weight: bold;"><br /></span></li>
<li><span style="font-weight: bold;">To make harissa:</span> Remove the seeds and stems from the chili peppers. Place into a bowl and gently pour boiling water over the peppers. Add enough water to cover and let stand, covered, for 30 minutes then drain. Combine chili peppers, garlic, salt, coriander and olive oil in a food processor and blend to make a paste. Refrigerate excess harissa in an airtight container for up to 3 weeks. </li>
<li>Spread chermoula into both sides of lamb and marinate for at least 2 hours. </li>
<li>Grill the lamb for 30 to 45 minutes over a medium flame, turning frequently. </li>
<li>Cut steaks into thick slices (cut across grain) and serve.</li>
</ul>
Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com2tag:blogger.com,1999:blog-4691927578780206935.post-61093651173512914672009-09-14T09:25:00.001-04:002012-12-29T16:38:29.428-05:00Artichokes Italian-Jewish Style<div class="l_blue_text" style="font-style: italic;">
Serves 8-10</div>
<div class="l_blue_text">
Italian Jewish preparation originating in the early 20th century Roman ghettos has become a popular item in many modern cookbooks. This version has been simplified slightly, but still requires some time and effort to prepare. Well worth it!</div>
<div class="l_blue_text" style="font-weight: bold;">
Ingredients</div>
<blockquote>
12 medium artichokes, fresh<br />
2 lemons<br />
salt pepper, freshly ground<br />
3 cups olive oil</blockquote>
<div class="l_blue_text" style="font-weight: bold;">
Directions</div>
<ol>
<li>Pull off the smaller leaves and trim the stems off each artichoke. Using a sharp knife or scissors, trim the tough points off of each leaf. Artichokes may be kept in a bowl of cold water with juice of two lemons plus rinds (quartered). Store temporarily (no more than 3 hours), keeping artichokes submerged in lemon water to prevent discoloration. </li>
<li>Gently open up each artichoke by gently hitting two artichokes together until the leaves of one open slightly. Continue with remaining artichokes. The original artichoke must be opened by gently hitting against a cutting board. Make sure all artichokes are drained well. </li>
<li>In a small bowl, combine salt and pepper and gently sprinkle each artichoke with mix, ensuring to sprinkle in between the leaves. </li>
<li>Heat the oil on a deep sauce pan and place as many artichokes as will fit in one layer over medium heat for 25 minutes. The bottoms and sides should be well browned. Sprinkle cold water over artichokes (several times) as they cook - the steam will ensure that artichokes are cooked on the inside as well. </li>
<li>Transfer cooked artichokes to a plate and place bottom side down to keep in moisture. </li>
<li>Take each artichoke from the bottom (hold with a fork) and press into the still hot oil. Press firmly to the bottom so that the leaves open up and crisp nicely. </li>
<li>Serve and enjoy.</li>
</ol>
Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-14446548998697668202009-09-14T09:18:00.005-04:002009-09-14T09:27:43.394-04:00Mustachudos (Nut Cookies)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdK92wioufCghxgDhr-QoJVu_SDdwZzSCsOFWBRk7UPgaFVPmKgGAzwffoTX1ZhP9aUytr_5mk7O1I0kTaJvqsE7TO_hPeQq2Qf6Nh9AK2ufurmhyphenhyphenvmmZBWy7UksEtJZ0bJjuWr7ndeVU/s1600-h/image251.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdK92wioufCghxgDhr-QoJVu_SDdwZzSCsOFWBRk7UPgaFVPmKgGAzwffoTX1ZhP9aUytr_5mk7O1I0kTaJvqsE7TO_hPeQq2Qf6Nh9AK2ufurmhyphenhyphenvmmZBWy7UksEtJZ0bJjuWr7ndeVU/s200/image251.jpg" alt="" id="BLOGGER_PHOTO_ID_5381312295954932242" border="0" /></a><span style="font-style: italic;">Makes 3 dozen</span><br /><p class="l_blue_text">This nut cookie comes from Turkey and Greece and is a great choice for Rosh Hashana or Passover. This recipe is pretty straightforward, though I’ve seen others that involve cooking the ingredients on the stove top until the mix firms then shaping into little balls rolled in sugar or cinnamon. Either way, they taste great.</p><p style="font-weight: bold;" class="l_blue_text">Ingredients</p> <blockquote> 1 cup almonds, finely ground<br />3 cups walnuts, finely ground<br />3/4 cup sugar<br />1 tbs. cinnamon<br />1 tbs. cloves<br />1 egg, beaten<br />2 tbs. water<br /></blockquote> <p style="font-weight: bold;" class="l_blue_text">Directions</p> <ol><li>Mix the ground nuts, sugar, cinnamon, cloves, egg and water thoroughly. </li><li>Spread evenly in a shallow baking pan and bake at 400 degrees (F) for four minutes – two minutes on the bottom rack and two minutes on the top oven rack. </li><li>Cut into square cookies and enjoy.</li></ol>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-19905850969058796902009-07-08T17:16:00.003-04:002009-07-08T17:25:17.388-04:00Grilled Flank SteakThis recipe is a variation on one my wife gave me. Okay, so it isn't Sephardic, but it was so good I wanted to share it. The recipe calls for flank steak but you can try substitutions. You want the steak to be about an inch thick.<br /><br /><strong>Ingredients</strong><br /><ul><li>2 lbs Flank Steak </li><li>1/2 teaspoon chili powder </li><li>2 teaspoons ground espresso coffee </li><li>1/2 teaspoon dry mustard </li><li>1/2 teaspoon ground coriander </li><li>1/2 teaspoon black pepper </li><li>Salt, to taste </li></ul><p><strong>Directions</strong></p><ul><li>Combine the ingredients and rub over the flank steak. </li><li>Grill about 10 minutes on a side (or more depending on your grill and preferences) </li><li>Slice and serve</li></ul>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com1tag:blogger.com,1999:blog-4691927578780206935.post-86726815098189008682009-02-04T09:37:00.002-05:002009-02-04T09:41:10.744-05:00Curry RecipesWell they aren't exactly Sephardic, but I just came across Kosher Curry, a web site that focuses on, you guessed it, kosher curry recipes. check it out at <a href="http://www.koshercurry.co.uk/">http://www.koshercurry.co.uk</a>.<br /><br />The recipes are also posted (with permission) at JRT. Here's a predefined search to find them all: <a href="http://www.jewishrecipetrader.com/asearch.php?title=&description=koshercurry&ingredients=&category=&cuisine=&holiday=&kosher=&ratings=-1&send=Search">http://www.jewishrecipetrader.com/asearch.php?title=&description=koshercurry&ingredients=&category=&cuisine=&holiday=&kosher=&ratings=-1&send=Search</a><br /><br />Actually, there is one Morrocan recipe. Enjoy!Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-41607468534148843842008-12-19T10:52:00.005-05:002008-12-19T11:00:27.379-05:00Pistachio Cookies<p class="l_blue_text"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMi6qMuobBVSHL4iv124TVPD4UfrRX-FfuRq6Ezk9MnDMmzdCiHqvAP-ccc01A0CwFVBn_74R75aQY14e_vW0xxFiaZN9jnr1HVclQOlZdEpX7-3cmhWj5-MkfMe319VvYIADJa87yXqlj/s1600-h/image259.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMi6qMuobBVSHL4iv124TVPD4UfrRX-FfuRq6Ezk9MnDMmzdCiHqvAP-ccc01A0CwFVBn_74R75aQY14e_vW0xxFiaZN9jnr1HVclQOlZdEpX7-3cmhWj5-MkfMe319VvYIADJa87yXqlj/s200/image259.jpg" alt="" id="BLOGGER_PHOTO_ID_5281530644005039410" border="0" /></a><span style="font-style: italic;">Makes about 18-20 cookies.</span></p><p class="l_blue_text">We recently tried these cookies and I couldn't stop eating them. They come by way of the Syrian Jewish community and are great for Passover since no flour is used. You can buy already shelled pistachios but you can make a great family project shelling them with the kids.<br /></p><p class="l_blue_text"><span style="font-weight: bold;">Ingredients</span><br /></p><ul><li>1 1/2 cups shelled pistachios<br /></li><li>2 large eggs, whites only<br /></li><li>3/4 cup granulated sugar</li></ul> <p style="font-weight: bold;" class="l_blue_text">Directions</p> <ul><li>Grind pistachios finely in a food processor and set aside. </li><li>In a large bowl, beat the egg whites until stiff peaks form (mixer setting on high). </li><li>Carefully pour sugar over stiff egg whites and fold in with a wooden spoon. </li><li>Add the pistachios and fold in. </li><li>Place tablespoons of dough on a greased cookie sheet, arranged about one inch apart. </li><li>Bake at 300 degrees (F) until lightly golden around the edges, about 15 minutes. </li><li>Allow cookies to cool before removing from cookie sheet.</li></ul>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com4tag:blogger.com,1999:blog-4691927578780206935.post-938103751140425132008-09-19T15:08:00.002-04:002008-09-19T15:12:43.800-04:00Moroccan Brisket<p><em>Serves 10</em></p><p>Brisket is a common holiday dish -- it is easy to make and serves a large group. This Sephardi version is a wonderful variation on the traditional brisket typically made by families in the US. My father, from Morocco, taught me to appreciate cooked olives -- they add a wonderful flavor and taste quite different when cooked.<br /><br /><strong>Ingredients<br /></p></strong><ul><li>6 lb Brisket of beef </li><li>2 cloves garlic, halved </li><li>1/4 cup olive oil </li><li>1/4 tsp. turmeric </li><li>1 tsp. ginger, grated </li><li>2 large Spanish onions, diced </li><li>4 tbl. celery, chopped (with leaves) </li><li>1 small carrot, sliced very thin </li><li>1 lb green olives, pitted </li><li>16 oz stewed tomatoes, canned </li><li>1 lemon, for juice<br /></li></ul><p><strong>Directions</strong><br /></p><ul><li>Season brisket with salt and pepper and rub with garlic (you can supplement with garlic powder). </li><li>In a heavy roasting pan, sear meat on all sides using some of the olive oil. Remove and set aside. </li><li>Add remaining olive oil, turmeric, ginger, and onions and saute until onions are translucent.</li><li>Add celery and carrots and continue sauteing. </li><li>Add tomatoes and mix thoroughly, then set aside 1/3 of the mixture. </li><li>Return brisket to roasting pan. Place set aside mixture over brisket, cover and bake at 350 degrees (F) 3 hours. </li><li>While brisket is baking, place olives in pot and add just enough water to cover. </li><li>Bring to a boil and drain. You may repeat to remove saltiness, if desired. </li><li>After three hours, let the brisket cool enough to slice (against the grain). </li><li>Return brisket and mixture to a heavy pot and add olives. </li><li>Reheat at 350 degrees (F) for 1/2 hour, and serve. </li></ul>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-16748597808010466782008-07-09T10:11:00.005-04:002008-09-19T16:56:11.580-04:00More RecipesVisit <a href="http://www.jewishrecipetrader.com/">http://www.jewishrecipetrader.com/</a> to find more recipes. We started this new site so you can share your own Jewish recipes.Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com2tag:blogger.com,1999:blog-4691927578780206935.post-22775854819256139052008-04-21T10:10:00.008-04:002009-03-12T15:34:51.779-04:00Lahma Sofrito<em>Serves 4-6</em><br /><br />This dish is simple to make but very flavorful. It is another staple for us at holiday dinners -- my aunt Andree typically makes this along with <a href="http://www.sephardicrecipes.com/2008/01/boulette-de-poisson.html">boullettes de poisson</a> and recently gave the recipe to my wife. Lakhma is an Arabic word for meat and <a href="http://en.wikipedia.org/wiki/Sofrito">Sofrito </a>is a Spanish word that has many meanings in different cultures but almost always refers to a type of sauce.<br /><br /><strong>Ingredients</strong><br /><br /><ul><li>1.5 lb Hollywood Roast (beef), sliced</li><li>2 tbl. olive oil</li><li>6 cloves garlic, sliced</li><li>pinch cumin</li><li>pinch turmeric</li><li>salt and pepper to taste</li><li>6 oz. can tomato sauce</li><li>1/3 cup water </li></ul><strong>Directions</strong><br /><br /><ul><li>Saute garlic in olive oil </li><li>Add tomato sauce and spices </li><li>Saute meat on all sides and add to sauce </li><li>Cook for 10 minute son high heat, then lo heat for 80 minutes </li><li>Add water periodically to keep moist and to maintain sauce </li><li>Optional: Add cut potatoes or whole new potatoes last 30 minutes</li></ul>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-51557011280393593622008-02-29T11:19:00.006-05:002008-12-10T10:54:18.254-05:00Seasoned Brown Rice with Vermicelli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZPx2sjujceDo2OKEpwUJuJUOanW9hP_5yxKsvHffDp-7s7nLicscnmJnEhkibhXv2HNPUv7uSZuRg0EzyfiBGRurLfAOB4YItfsp6h5VKsQRYyWOpLWxrp51Me5G3KKBaHZOx6KocsNd/s1600-h/seasoned_rice.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZPx2sjujceDo2OKEpwUJuJUOanW9hP_5yxKsvHffDp-7s7nLicscnmJnEhkibhXv2HNPUv7uSZuRg0EzyfiBGRurLfAOB4YItfsp6h5VKsQRYyWOpLWxrp51Me5G3KKBaHZOx6KocsNd/s200/seasoned_rice.JPG" alt="" id="BLOGGER_PHOTO_ID_5172541756068012674" border="0" /></a><br /><span style="font-style: italic;">Serves 4</span><br /><br />We typically cook with brown rice and we have several preparations. Recently I decided to put together several preparations and see if we liked the result. It was a hit with the family and I think we'll do it again, though it does take some extra time.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>1 1/2 cup brown rice</li><li>1 small onion, diced</li><li>1/2 cup vermicelli, broken into 1 inch long pieces</li><li>3 cups cold water</li><li>1 tsp cumin</li><li>1 tsp turmeric</li><li>1/2 tsp ground coriander</li><li>1/2 tsp pepper</li><li>salt, to taste</li><li>2 tbl olive oil</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ul><li>Saute the onion until it just begins to brown</li><li>Add the rice and cook together with the onions for a few minutes (about 5)</li><li>Add the spices to the cold water and add to rice. Bring to a boil then reduce heat, cover and simmer for 45 minutes.<br /></li><li>Place the vermicelli in a dry frying pan (no oil) and brown lightly. Be sure not to overcook them -- they turn brown quickly. I usually put the vermicelli to the side and add to the rice the last 10 or 15 minutes so they don't overcook.</li><li>Add salt to your taste<br /></li></ul>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com2tag:blogger.com,1999:blog-4691927578780206935.post-50086203627093067672008-02-28T14:57:00.006-05:002008-12-10T10:54:18.437-05:00Fried Eggplant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbLktjlB0IgDYxVXMbyJrzaa8VT5XjZ2h1Y9MahULoLnUnhXj1Hum36T9ieuH851e2bvL1knKlQe_oi0VZKfuXdfQMoBO3arGA9f-X_HI96BTDyZ2a8WaSIU6xENwBMOfjSnd6k2bGmGT/s1600-h/eggplant.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbLktjlB0IgDYxVXMbyJrzaa8VT5XjZ2h1Y9MahULoLnUnhXj1Hum36T9ieuH851e2bvL1knKlQe_oi0VZKfuXdfQMoBO3arGA9f-X_HI96BTDyZ2a8WaSIU6xENwBMOfjSnd6k2bGmGT/s200/eggplant.JPG" alt="" id="BLOGGER_PHOTO_ID_5172540579246973538" border="0" /></a><br /><span style="font-style: italic;">Serves 4</span><br /><br />This is a very simple and common side dish that goes well with meat, fish or chicken. The eggplant slices are also great in sandwiches. You can vary some of the ingredients and seasoning to your taste -- I prefer a simple preparation. I have also posted the recipe at <a href="http://www.recipezaar.com/296214">Recipezaar</a>.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>1 large eggplant (I mean large), sliced thin</li><li>1/2 cup of whole grain wheat flour (alternately, use bread crumbs or matza meal)</li><li>1 egg</li><li>1/2 cup vegetable oil</li><li>Salt and pepper</li></ul> <span style="font-weight: bold;">Directions</span><br /><ul><li>Lightly beat the egg and place in a shallow bowl</li><li>Dip the eggplant slices in egg and lightly dust with flour</li><li>Fry the coated slices in the vegetable oil until lightly brown -- turning once</li><li>Place the eggplant on paper towel to draw out excess oil</li><li>Add salt and pepper to taste.</li></ul><br />Serve hot or cold.Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-14618914673227185902008-02-27T13:03:00.010-05:002008-03-02T13:43:58.671-05:00Lentil Soup<span style="font-style: italic;">Serves 6</span><br /><br />Growing up, my mother made this soup often (we called it <span style="font-style: italic;">Adz</span>, meaning <span style="font-style: italic;">lentil</span>). Not only was it tasty, but also very filling -- with some fresh French bread you could make a meal out of it. In my own home we've recently added this recipe to our list of soups we make regularly.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>2 cups split red lentils</li><li>8 cups cold water</li><li>2 cubes beef bullion<br /></li><li>1/2 tsp cumin</li><li>1/2 tsp turmeric</li><li>Large onion, chopped</li><li>2 cloves minced garlic</li><li>Juice of 1 lemon</li><li>2 tbl olive oil</li><li>Salt and pepper, to taste</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ul><li>Add beef bullion cubes to water and bring to a boil<br /></li><li>Add washed lentils and cook until tender, about 30 minutes</li><li>Add cumin, turmeric, salt and pepper. Adjust the seasoning to your taste. We sometimes increase the cumin and turmeric, depending on the flavor.<br /></li><li>Saute onions and garlic in olive oil until lightly brown and add to soup</li><li>Lower heat and simmer for 5 minutes</li><li>Add lemon juice before serving</li></ul>The soup should have a golden color, owing to the turmeric, even though red lentils are the main ingredient. Enjoy!Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-14333725786621233782008-01-13T17:45:00.000-05:002008-12-10T10:54:18.613-05:00Moroccan Celery Stew with Olives and Artichokes<em>Serves 6</em><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzHB-d-4JOsX7U4m_1_3uBzr3mpQeNae3HSOy0ZS5JqR99drMX-BrAYEKZz9AmELmUm194c2lrsLL4CAwDakVkq2fMB2fJjX4IaOPstp4_Y2xhCuyLGDedeNl_CxFtXU3VmiWEPub3iU3/s1600-h/celery,jpg.jpg"><em><img id="BLOGGER_PHOTO_ID_5155342461843212690" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzHB-d-4JOsX7U4m_1_3uBzr3mpQeNae3HSOy0ZS5JqR99drMX-BrAYEKZz9AmELmUm194c2lrsLL4CAwDakVkq2fMB2fJjX4IaOPstp4_Y2xhCuyLGDedeNl_CxFtXU3VmiWEPub3iU3/s200/celery,jpg.jpg" border="0" /></em></a><br />This is a simple dish that works well as either a vegetarian or a meat dish. My father made this based on his own recollections from his mother's kitchen. It took me some time to develop a taste for this and if you're cooking for kids, they may not take to it right away either. But I've learned to appreciate the wonderful flavors you get from mixing these ingredients. <div></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">Ingredients</span></div><div><ul><li>1 14 oz can of pitted green olives, drained and rinsed </li><li>1 14 oz can of artichoke hearts, quartered </li><li>2 bunches of celery, cut into two inch pieces </li><li>3 tbl olive oil </li><li>1/2 head garlic, cut into thin slices</li><li>1 bay leaf </li><li>1 tsp turmeric </li><li>1 tsp cumin </li><li>1/2 tsp paprika </li><li>1/2 tsp pepper </li><li>1 cup cold water<br /></li></ul></div><div>Salt isn't needed for this recipe as the olives are plenty salty.</div><div></div><div></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">Directions</span></div><div><ol><li>Saute garlic slices in olive oil</li><li>Add celery, spices, 1 cup water and bay leaf and cook for 25 minutes over low heat, until the celery is tender</li><li>Add the olives and artichoke hearts and cook uncovered over low heat for an additional 20 minutes, or until most of the water has gone. Adjust the spices if needed.</li></ol><div>This recipe also works well if you add stew meat to the mix. If you're preparing with meat, saute 1/2 to 1 lb of beef (or your favorite -- lamb, chicken, etc.) along with the garlic in step 1. Adding meat not only improves the flavor but it helps adds some variation to the consistent green color from the celery, olives and artichoke hearts!</div></div><div></div>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com2tag:blogger.com,1999:blog-4691927578780206935.post-86472928123144972132008-01-07T10:19:00.002-05:002008-12-10T10:54:18.792-05:00Boulettes de Poisson<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvECutMwe7SM_3Qd3NUe_H2YbjtEkAmKZ3M6a_xr1OC4PssBMXL2gN74GQVYw3KypJyWzMXHGh3TdNnf748tTker8fEJEGDDyTk6NOsbXqdbhDn0EgVbsNCDfkBr05iUVcGRLzWR5JY_GQ/s1600-h/boulette.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvECutMwe7SM_3Qd3NUe_H2YbjtEkAmKZ3M6a_xr1OC4PssBMXL2gN74GQVYw3KypJyWzMXHGh3TdNnf748tTker8fEJEGDDyTk6NOsbXqdbhDn0EgVbsNCDfkBr05iUVcGRLzWR5JY_GQ/s200/boulette.jpg" alt="" id="BLOGGER_PHOTO_ID_5155094225618405762" border="0" /></a><div><span class="Apple-style-span" style="font-style: italic;">Serves 6</span><div>This is one of our favorite recipes and is a staple at holiday dinners, especially Passover. There are many variations of this recipe but I prefer this Egyptian version my mother and aunts made the best (as told by my father, so presumably there may be some Moroccan influence). They began by sautéing the fish in vegetable or olive oil before adding the tomato sauce and other ingredients and baking it. </div><div><br /><div> </div><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></div><div><span class="Apple-style-span" style="font-weight: bold;"> </span></div><div><span class="Apple-style-span" style="font-style: italic;"> </span></div><div><span class="Apple-style-span" style="font-style: italic;">For the boulettes</span></div><div><ul><li>2 lbs ground whitefish (you can substitute other similar fish, or even mixtures)<br /></li><li>1/2 cup matza meal (or bread crumbs)</li><li>1 egg, beaten</li><li>1 tsp cumin</li><li>1 tsp turmeric</li><li>1/2 tsp ground coriander</li><li>1/4 cup parsley flakes</li><li>3 garlic cloves, minced</li><li>3 tbl olive oil</li><li>salt and pepper to taste</li></ul><div><span class="Apple-style-span" style="font-style: italic;">For the sauce</span></div><ul><li>3 garlic cloves sliced</li><li>2 tsp garlic powder</li><li>1 tsp cumin</li><li>1 tsp turmeric</li><li>1/2 tsp ground coriander</li><li>1 14 oz. can tomato sauce</li><li>1 14 oz. can diced tomatoes</li><li>1/3 cup chopped parsley or coriander</li><li>salt and pepper, to taste</li></ul></div><div> </div><div><span class="Apple-style-span" style="font-weight: bold;">Directions</span></div><div><ol><li>Mix the ground fish, matza meal, egg, cumin, turmeric, parsley and the minced garlic. Take golf ball size portions of the mixture and roll into a ball and then elongate into a football shape. Wet your hands in warm water to keep the mix from sticking.<br /></li><li>Sauté the boulettes in olive oil until golden brown and remove to an oven-safe dish. Place the boulettes in a single layer.</li><li>Remove any excess oil from the saute pan and then add the tomato sauce, diced tomatoes, the spices and cook on low heat for 15-20 minutes. Add water to thin sauce, per your preference. </li><li>Pour the sauce evenly over the boulettes and bake covered at 350 F for 40 minutes.</li></ol></div><div> </div></div></div>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com4tag:blogger.com,1999:blog-4691927578780206935.post-58947953800503077282008-01-06T09:42:00.002-05:002008-12-10T10:54:19.050-05:00Simple Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd6I99U8j4RMr9moBL4EnjJTpnZRgc_mWFbHmkSPsQ01j7yG71lKeYPgtYpLzH107I0ohFywy2jRgMdxeBNmo_7rj-QLLFNjibYhcybCUcPV3KqIuCJvq-p51NACSRO2cPCGXRU704zhJ/s1600-h/salad.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd6I99U8j4RMr9moBL4EnjJTpnZRgc_mWFbHmkSPsQ01j7yG71lKeYPgtYpLzH107I0ohFywy2jRgMdxeBNmo_7rj-QLLFNjibYhcybCUcPV3KqIuCJvq-p51NACSRO2cPCGXRU704zhJ/s200/salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5172541180542394994" border="0" /></a><br /><span class="Apple-style-span" style="font-style: italic;">Serves 4-6</span><div>My father often made this salad on weekends to accompany a mid-morning meal of bagels, french bread, a variety of cheeses and lox or a little bit of sable.<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></div><div><ul><li>2 cucumbers<br /></li><li>2 tomato<br /></li><li>3-4 scallion stalks<br /></li><li>2 tbl lemon juice (I sometimes use 3 tbl for a more lemony flavor)<br /></li><li>2 tbl olive oil<br /></li><li>salt and pepper<br /></li></ul></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Directions</span></div><div><ol><li>Pare and seed the cucumbers and cut into small cubes, 1/4 in. on a side<br /></li><li>Seed the tomato and cut into small cubes (as best you can), 1/4 in. on a side<br /></li><li>Cut the ends off the scallion and cut small<br /></li><li>Mix the oil, lemon juice, salt and pepper<br /></li><li>Toss all ingredients and enjoy!<br /></li></ol></div><div><br /></div><div>As a variation, my father would sometimes add cottage cheese to the mix. People tell me that is sometimes called a Farmer's Salad. My own variations include whatever other vegetables I have that I want to use up -- green peppers, onions.</div></div>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com2tag:blogger.com,1999:blog-4691927578780206935.post-16678448796916515772007-12-26T18:22:00.000-05:002007-12-26T19:29:52.501-05:00Beef Stew with Chickpeas<em>Serves 6</em><br />My wife Steffani made this dish based on a recipe by Faye Levy (see her book at right) but added some spices to give it a more interesting flavor. She also used pearl onions in place of chopped onions. We're hoping to add some more vegetable ingredients and will post a revision when we do. In the meantime, let us know your own variations.<br /><br /><strong>Ingredients</strong><br /><br /><ul><li>2 lbs beef, cut into 1 inch cubes</li><li>1 14.5 oz can of chickpeas, drained</li><li>4 14.5 oz cans of stewed tomatoes</li><li>2 cups of pearl onions, whole</li><li>1 tbl whole wheat flour</li><li>3 cups cold water</li><li>3 tbl olive oil</li><li>1 tsp jalapeno paste (or 1 minced jalapeno without seeds)</li><li>6 cloves garlic, sliced</li><li>2 tbl tomato paste</li><li>1 1/2 tsp cumin</li><li>1 tsp turmeric</li><li>salt and pepper taste</li></ul><p><strong>Directions</strong></p><ol><li>Saute garlic slices in olive oil, then put aside</li><li>Saute the beef in olive oil over medium high heat</li><li>Sprinkle in the flour, make sure to evenly coat the beef. Continue cooking over low heat for 5 minutes.</li><li>Drain two cans of tomato (leaving the other two undrained) and stir in all four cans. Add the jalapeno, cumin, turmeric, garlic, salt and pepper and bring to a light boil.</li><li>Cover and cook over low heat for 1 hour. Add more water to adjust thickness to your preference.</li><li>Add chickpeas and cook for another 30 minutes, stirring occasionally.</li></ol>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-33115176155474598392007-12-12T18:58:00.000-05:002007-12-12T19:27:35.400-05:00Sautéed Fish<span style="font-style: italic;">Serves 6-8</span><br />This is a great recipe that kids and adults both enjoy. It is one of the staple recipes of our home. I like to use Tilapia for this recipe, but you can use any similar fish.<br /><br /><span style="font-weight: bold;">Ingredients </span><br /><ul><li>12 fish filets<br /></li><li>3 tbs olive oil</li><li>6 fresh garlic cloves</li><li>1 tsp cumin</li><li>1 tsp turmeric</li><li>1 tsp coriander</li><li>1 tsp black pepper</li><li>½ tsp salt</li><li>1 tsp paprika</li><li>2 eggs</li><li>¾ cup whole grain flour<br /></li></ul><span style="font-weight: bold;">Directions</span><br /><ol><li>Sauté garlic in olive oil, then put aside</li><li>Rinse and pat dry fish filets<br /></li><li>Lightly beat the eggs in a shallow bowl<br /></li><li>Dip each filet in egg, then lightly cover in flour</li><li>Heat olive oil on medium heat<br /></li><li>Place half of cumin, turmeric, coriander in oil and sauté slightly</li><li>Sauté filet in olive oil until lightly brown on both sides<br /></li><li>Place in shallow baking dish, sprinkle on remaining spices</li><li>Sprinkle sautéed garlic over fish, cover and bake 15 minutes at 350 (I like to make sure it's cooked through!)</li><li>Uncover and broil for 5 minutes to crisp it up a bit and enjoy!<br /></li></ol>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com0tag:blogger.com,1999:blog-4691927578780206935.post-7553448481139487082007-12-09T12:13:00.001-05:002008-12-10T10:54:19.237-05:00Kofta with Spinach<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYA9Ho6nBJatFONmQQT74sNkuxoBwadj7syRBeUXMzDpanhjx7ZD9j3WAx8O3ybMQ-N5MEU8Pilir-reK00oZS0JXv-TPMFWMeqqGXw-xSWtCVyJa2V8bMag9WZZZhf8cTUz_dFBh4FLy/s1600-h/kofta.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYA9Ho6nBJatFONmQQT74sNkuxoBwadj7syRBeUXMzDpanhjx7ZD9j3WAx8O3ybMQ-N5MEU8Pilir-reK00oZS0JXv-TPMFWMeqqGXw-xSWtCVyJa2V8bMag9WZZZhf8cTUz_dFBh4FLy/s200/kofta.JPG" alt="" id="BLOGGER_PHOTO_ID_5172542370248336018" border="0" /></a><br /><span style="font-style: italic;">Serves 6</span><br />My mother made these meatballs regularly. It was a great way to get us to eat vegetables as children, without even realizing it. I never had the recipe but managed to reconstruct it from memory well enough. The original recipe called for selq (which I'm told is Swiss Chard) instead of spinach and you can use ground lamb in place of beef if you prefer. This is best served over rice with the tomato the rice and the meatballs all mixing together.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>2 pounds ground beef (or lamb)</li><li>2 packages of frozen cut spinach</li><li>1/2 cup plain breadcrumbs or matza meal</li><li>1 14.5 oz. can of tomato sauce</li><li>1 medium egg</li><li>6 cloves fresh garlic, sliced</li><li>1 tsp black pepper</li><li>1 tsp ground cumin</li><li>1/2 tsp salt</li><li>1/2 cup olive oil</li></ul><span style="font-weight: bold;">Directions</span><br /><ol><li>Thaw spinach and drain completely of any water</li><li>Mix ground beef, spinach, egg and bread crumbs</li><li>Add 1/2 tsp cumin, pepper and salt to mixture</li><li>Make small patties about 1 to 1.5 inches in diameter</li><li>Saute in oil over medium heat until browned on both sides</li><li>Drain excess oil, but keep the scrapings from the meatballs<br /></li><li>Pour tomato sauce over meatballs, add remaining cumin, salt and pepper (adjust to taste)</li><li>Add garlic slices</li><li>Heat on low heat, 45 minutes</li></ol>Elie C.http://www.blogger.com/profile/02947137196193283290noreply@blogger.com3