In My Kitchen

Lentils Soup

noreply@blogger.com (E. B.) — Thu, 13 Jun 2013 20:23:00 +0000

This soup was inspired by my sister-in-law, Gila Bloch. I was once skeptical on making this soup, but thanks to her creativity, she had widened our lists of favorite soup recipes.

Lentils come in different colors. They come in brown, green, red, orange and all shades in between. Brown and green lentils are the most common variety of lentils you see most in the local supermarket. They cook in about 45 minutes to an hour (even when you soak them in water before cooking) and hold their shape very well. The orange lentils are easier to cook and are usually done in about 30 minutes (even if you didn’t soak them in water). They tend to get mushy when cooked.

Lentils are best paired with onions, lots of them, and garlic. Make sure you add lots of them in your lentil soup, in addition to a small amount of potatoes, carrots and celery.

Happy cooking!

Ingredients:

1 tablespoon olive oil

1 medium celery stalk, diced

1 medium carrot, peeled and diced

2 big onions, diced

a head of garlic, minced

salt

freshly ground black pepper

1 quart vegetable broth or plain water

4 cups of orange lentils, rinsed

Procedure:

Rinse the lentils. Fill a large pot with cold water, stir with hands to release the starch and then drain. Repeat until the water is quite clear. This procedure could take 5-10 rinses.

Fill large pot with lentils and add cold water to about 1 inch above the top of the lentils. Soak for at least an hour.

Soak lentils in water for at least 30 minutes.

Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onions and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.

Add the broth, and lentils. Stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.

If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.

Fluid could dry up in the process but you could add water when reheating.

No Meat Stir Fry

noreply@blogger.com (E. B.) — Sat, 08 Jun 2013 20:35:00 +0000

When planning for a weekly menu, I make sure that there would be a vegetarian day for the whole family. The best choice for this day is to serve a no meat stir fry. Definitely, the taste is not as good as when you prepare this recipe with meat but given the right marinade and sauce, you could transform a non-meat stir fry into a fabulous dish.

Choice of ingredients for making stir fry is very flexible. You could literally put everything and anything in it. Seasonal vegetables are highly recommended because it’s not only cheap but fresh as well. The most favourite veggies for this dish are onions, green and red bell pepper, and carrots. Let’s consider this as our basic ingredients, next to soy sauce and noodles.

Good and quality noodles are essential in making a good stir fry. If you live in Israel make sure you don’t use the local noodles package they sell in the supermarkets, but rather choose the Asian brands from Thailand, China and Philippines. Israeli noodles appear more like pasta in texture and cooking time is unusually long. You’ll know what I’m saying if you try it yourself.

The secret in making a good stir fry is in the sauce. Again, you don’t get this on regular supermarkets. I suggest you visit Tiv Taam, Eden Market, other organic stores and Takana Merkazit, the haven of Asian products in Israel. Sauces worth mentioning and stocking up at home are the following: oyster sauce, teriyaki, sweet soy sauce, garlic sesame, Kung Pao, Chinese black bean, hoisin, sweet chilli sauce, pad thai sauce, tandoori, and Szechuan.

Let’s start cooking.

Simply have all your ingredients ready at hand before you start cooking.

Heat a wok or deep frying pan until it is very hot, add 2 tsp vegetable oil (4 fat units), swirl it around the pan, then when it is hot, add the food to be cooked and stir-fry by tossing it around with a spatula over a high heat and keeping it moving. The art is adding them to the pan in the right order so they're all cooked to perfection. Tougher vegetables go in first and delicate ones last.

When the ingredients are just tender, pour over the sauce, stir-fry for a further 1-2 minutes over a high heat then serve immediately. If you use sufficient vegetables they make a meal in themselves, but stir-fry is at its best when paired with pre-cooked quality Chinese noodles.

Cheese Delight on Shavuot

noreply@blogger.com (E. B.) — Sun, 26 May 2013 19:32:00 +0000

It is a custom among Jews to eat cheese during Shavuot. If you are asking why, then these are the three main reasons: a) In Shavuot we celebrate the giving of Torah to the Jews. Before the Torah was given the concept of kashrut did not exist. Hence, one explanation for the eating of dairy on Shavuot is that when the Jews received the Torah they did not have the tools they would need to prepare kosher meat. As a result their first meal after receiving the Torah was a dairy meal.

b) Another possible explanation has to do with Shir HaShirim (the Song of Songs). Verse 4:11 says "milk and honey are under your tongue" and some have said that the Torah is like the milk in this verse. Like milk, the Torah sustains us. Hence, a dairy meal on Shavuot celebrates the nourishing quality of the Torah.

And last but not the least, c) Giving of Torah occurs directly after their Exodus from slavery in Egypt. This journey is described as one "from the misery of Egypt to a country flowing with milk and honey..." (Exodus 3:8-17). Thus, eating dairy on Shavuot commemorates the sweetness of freedom and the new life that lay before the Jewish people.

This holiday, I have the luxury to say that I didn’t sweat cooking and baking for Shavuot celebration. We indulged on eating cheese, and that I am grateful to the wonderful taste of my hubby. Our cheese destination was Tiv Taam in Rishon Lishon, truly heaven-sent, and the variety of cheeses they offered were impressive. Stocking up cheese may be sinful (is that gluttony?), but not when the deals are on for Shavuot festivity. My cheese supply is up for the next 2 months, so they are worth mentioning: la Vache de Paris (French Combi White and Combi with Herbs and Garlic), Delaktis, Danish Blue cheese, Camembert, French Emental, cream cheese with shamir, goat cheese, mimolette cheese, Red Ball cheese, , Tal Emek cheese, German white cheddar, Maasdam cheese, Bulgarian and French white cheese.

Two platters of the cheeses I’ve mentioned did make a sumptuous dinner for seven people. Sometimes the most meaningful and memorable gatherings are effortless. We should do this all time! I will you Shavuot 2013!

Carbonara

noreply@blogger.com (E. B.) — Sat, 11 May 2013 20:11:00 +0000

My youngest son, Shlomo, had been requesting white spaghetti for a long time. It’s definitely a hint that my children are fed up with spaghetti in tomato sauce. One Shabat dinner, I served it with grilled chicken barbeque and wallah, it was a big hit. There’s a guarantee this dish will be served constantly in my kitchen.

Happy cooking!

Ingredients

1 pound dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces salami, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

Directions

1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the salami and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

4. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more.

5. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls. Pass more cheese around the table.

Salmon Steak

noreply@blogger.com (E. B.) — Sat, 27 Apr 2013 20:04:00 +0000

How many times should I declare to the whole world that "fish" is not a favourite in the Bloch compound? I had been a pushover on this agenda but no matter how I try to integrate healthy eating by eating fish in the family, the mission is just close to impossible.

Well, if I remember, I practically have grown eating fish at home in the Philippines. It’s not that I’ve grown loving this food but certainly there are dishes worth remembering again like the escabeche, and ginataang tulingan o lapu-lapu (Salmon/St. Peter’s Fish cooked in coconut milk). Those were the days actually and I regret I didn’t have the chance to taste them again during my recent visit to my hometown.

I am here to reinvent a recipe of a salmon steak from my childhood days. Relatively speaking, salmon in Israel is very expensive. When there’s a deal, which comes very rarely, I always invest on buying bulks and packs of frozen salmon. It is easy to cook and a versatile fish. You could practically cook and combine it with anything you want to eat. In my opinion, it goes perfect with a mashed potato and some steamed asparagus.

Happy cooking!

Ingredients

1/3 cup olive oil

3 tablespoons reduced-sodium soy sauce

2 tablespoons Dijon mustard

1/2 teaspoon dried minced garlic

6 salmon fillets (5 ounces each)

Directions

In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes. Refrigerate remaining marinade.

Drain fish and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork. Drizzle with reserved marinade.

Rice with Chorizos

noreply@blogger.com (E. B.) — Sat, 20 Apr 2013 19:56:00 +0000

I haven’t been to Spain and I haven’t tasted an original Paella dish in my life but that doesn’t stop me from cooking this recipe. To make the dish kosher, seafoods were omitted and added some few twists by incorporating raisins and more garlic.

Enjoy cooking!

Ingredients:

3 tbsp olive oil

2 large onions, peeled & chopped

a head garlic, peeled & thinly sliced

2 – 4 chorizo, sliced

5 cups rice, cooked and cooled

2 medium size tomatoes, chopped

Frozen vegetable (sitaw/green beans, red and green bell pepper, carrots, peas)

½ cup raisins

Procedure:

1. Heat oil in a large saucepan and cook onion over a medium low heat, covered and stirring occasionally until soft but not browned. Add garlic, and tomatoes and cook for another minute or so.

2. In the same pan add the chorizo and cook for 5-6 minutes, the oil will seep out into the pan. Remove the pieces and set aside, leaving the chorizo oil in the pan.

3. Then add the diced vegetables to the pan and gently cook for 5 minutes, stirring occasionally.

4. Return the chorizo to the pan and gently stir the cooked rice. I prefer to pre-cook the rice to save time.

Power Bars

noreply@blogger.com (E. B.) — Sun, 14 Apr 2013 09:55:00 +0000

For busy mothers like me, power bars makes the ultimate breakfast. My children like this also and love to munch it as snack. This recipe is packed with natural and healthy ingredients which help you control weight and yet gives the full energy to keep up with a busy lifestyle.

Keep these wholesome bars handy for mornings when you just don’t have time to sit and eat breakfast. Easy to grab as you run out the door, these bars are equally nutritious and good. You can store these for up to 2 weeks in a sealed container in the refrigerator or freeze for up to a month.

Quinoa and buckwheat flour bought in Hezyliyya Organic market

Ingredients:

1/3 cup almonds

½ cup (125ml) butter, softened

½ cup (125ml) brown sugar

3 tbsp (30ml) fresh orange juice

2 large eggs

¾ cup (185ml) unsweetened applesauce

1 cup quinoa flour

1 cup whole wheat flour

1 cup buckwheat four

½ cup large-flake rolled oats

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1/3 cup (80ml) diced dried apricots

½ cup (125ml) dried cranberries

Procedure:

1. Preheat the oven to 359degrees F (180 degrees Celcius).

2. Spread the almonds evenly on a baking sheey and toast on the center oven rack for about 10-15minutes, until fragrant and lightly toasted.

3. In a large bowl, cream the butter and sugar. Add the orange juice and eggs. Blend well and then stir in the applesauce.

4. In a separate bowl, combine the quinoa, whole wheat flours, buckwheat, baking powder, baking soda and salt. Add this mixture to the applesauce and mix well.

5. Stir in oats, apricots and cranberries. Ensure the mixture is well blended, using a large wooden spoon. Chill the mixture in the freezer for 30 mins.

6. Bake for 12-14 minutes, until the edghes are slightly golden brown. Cool for 5 minutes before moving to a rack to cool completely.

Chicken Schnitzel

noreply@blogger.com (E. B.) — Sun, 07 Apr 2013 09:47:00 +0000

This recipe was adapted from the Germans and had become one of the most favourite food among Israeli children. In Austria, it is served in big platters in huge cutlets of pork, veal and venison. Chicken for me is an ideal choice because it’s healthier and less fat.

Ingredients:

2 whole chicken breasts, skinned, boned and halved

1/2 cup all-purpose white flour

2 eggs, beaten

1 cup bread crumbs

garlic, salt, pepper to taste

oil for frying

Preparation:

1. Put flour in a shallow bowl.

2. Beat eggs in a second shallow bowl.

3. Mix bread crumbs with spices in a third shallow bowl.

4. Beat chicken breasts to flatten. Dip chicken in flour, shaking off excess.

Then dip in eggs, shaking off excess. Then dip in seasoned crumbs.

5. Heat oil in a large frying pan over medium heat.

6. Fry chicken in hot oil on both sides. Fry for 1-2 minutes per side or until golden brown.

TIPS:

1. Pound the chicken breasts so they are no more than 1/4 inch thick. To pound, place a slice of chicken between two pieces of plastic wrap and beat with a flat meat pounder or rolling pin.

2. The key to good schnitzel is knowing just how long to fry. You can poke the schnitzel in the middle with a knife to make sure the meat is white (not pink). The schnitzel should be moist, not dry, so be careful not to overcook it.

Chicken with Pineapples

noreply@blogger.com (E. B.) — Mon, 04 Mar 2013 22:10:00 +0000

This is one tropical menu that I miss so much, part of the fact that I haven’t been in my home country for 15 years. Unknown to many people, but not to Asians, the combination of pineapples and tomato sauce in meat recipes are a perfect blend. I have seen many variations of this recipe; either way whether they incorporate milk, cream or coconut milk, the dish will always end up delicious. If your goal is to impress your family and friends, this recipe is a sure winner and a great guide.

Happy cooking!

Ingredients

2 lbs chicken, cut into serving pieces

1 can pineapple chunks

1 cup bell pepper, cut into thick strips

1 medium sized carrot, wedged

Tomato sauce, 150 ml or 4 tbsps paste

2 tbsp garlic, minced

1 medium sized onion, sliced

2 tbsp cooking oil

Cooking Instructions:

1. Marinate the chicken in pineapple juice for 20 to 30 minutes.

2. Sauté the garlic, onion, carrots, and bell peppers.

3. Add the chicken until color turns brown.

4. Mix the pineapple juice marinade then bring to a boil.

5. Add the pineapple chunks, tomato sauce and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).

6. Serve hot with rice.

Whole Wheat Airy Buns (Whole Wheat Pan de Sal)

noreply@blogger.com (E. B.) — Mon, 11 Feb 2013 22:04:00 +0000

For the true blue Filipino, pan de sal is an all time favourite for a classic local Philippine breakfast. It’s sweet, airy and crusty taste could definitely be paired with any bread filling available. It goes well with butter, marmalades, liver and tuna paste. Its versatility goes a long, long way, even for asado and pizza filled buns.

If there is any recipe that could parallel its degree, then it must be my recipe for whole wheat airy buns. Although others may prefer the white flour, I insist on the use of whole wheat flour for health benefits.

Happy baking!

Dough Ingredients:

1 cup warm milk

¼ cup water

I beaten egg

1-2 tbsp oil

½ cup sugar

¾ tsp salt

4 ¾ cups whole wheat flour (I used organic)

2 ½ tsp bread improver (Teva and Organic Market has it)

1 ½ tsp active dry yeast

Procedure:

1. Dissolve yeast in 1 cup warm milk, sugar and 1 cup whole wheat flour. Mix well and let it rest for 15 minutes until bubbles appear.

2. Place all the ingredients in the mixer with dough hooks and mix until well blended. When you see that it’s crumby, add a few drops from the ¼ cup water you have prepared. Don’t pour all the water into your dough or it might end up too soft, sappy and thin. When you see that it’s formed well, you may then add the oil.

3. Add oil and knead for at least 3 more minutes, gradually increasing the speed of the mixer to 2. Remember, a well kneaded dough means when you press your fingertip into the dough; it should spring back.

4. Put dough in large greased bowl, turning to coat. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

5. Punch dough down and roll into a log about 16-18 in long and 2 inches thick. Cut into 6-9 equal pieces.

6. Shape the dough with your hand. Have your fingers curved inwards except for your thumb, and then move your hand in circular motions anti-clockwise direction until you form the shape of a ball.

7. Arrange dough on a greased baking pan leaving space for each bun to bulk or expand. Cover with a moist cloth and place in a warm area (I prefer to put in inside an oven). Let it rise for an hour or until it doubles in size.

8. Bake for 15-17 mins at 220 degrees Celsius. Please be reminded that not all ovens are the same. Some may require you to lower the temperature to 180 degrees Celsius because it has tendency to burn the bottom part.

Whole Wheat Pizza

noreply@blogger.com (E. B.) — Mon, 28 Jan 2013 21:53:00 +0000

It’s been a while since I had the kick to bake again in frenzy. I blame it on the Domino pepperoni pizzas we ordered 3 days ago. Eating more than 3 slices should not have been an issue but for someone who has diabetic liabilities, it’s a health threat.

Whole wheat flour seemed to be the most appropriate choice to our cravings and health demands, so a short trip to the Teva Market consummated to buying 4 packages of organic wheat flour (sale for 9nis/1kg) and a bread improver (dough enhancer). Bread improver, by the way, could be natural or chemical additives that speed up the process of dough development. It helps to improve the volume and texture of your bread while also making your bread stay fresh longer.

After a week of experimentation, I finally found the perfect recipe for whole wheat dough, which could be good for pizzas, and airy buns. The original recipe was meant to make dough in the bread maker but I revised it for better handling, and less kneading. And although you could prepare this dough by hand, I discovered that kneading it in the mixer is faster. Dough came out smooth and elastic. Well kneaded dough means when you press your fingertip into the dough; it should spring back.

Youngest daughter ST making pizza

This fuss free whole wheat dough for pizza is now my favourite. My children loved it so much, I had to make batches and freeze them for future use.

Happy baking!

Dough Ingredients:

1 cup warm milk

¼ cup water

I beaten egg

1-2 tbsp oil

½ cup sugar

¾ tsp salt

4 ¾ cups whole wheat flour (I used organic)

2 ½ tsp bread improver

1 ½ tsp active dry yeast

Pizza Toppings:

Tomato sauce (added a little bit sugar for a sweet taste)

Yellow cheese (I used Gauda and Emek)

Sweet corns in cans

Procedure:

1. Dissolve yeast in 1 cup warm milk, sugar and 1 cup whole wheat flour. Mix well and let it rest for 15 minutes until bubbles appear.

4. Put dough in large greased bowl, turning to coat. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

5. Punch dough down and cut into 2 equal parts. (that should make 2 medium sized thick crust pizza).

6. Do not flour you dough, otherwise your pizza will end up hard when you bake it. Use oil to shape it and let it rise again for an hour.

7. Create holes on dough using fork and pre-cooked for 5 minutes in the oven (heated for 220 degrees Celsius).

8. Spread your tomato sauce, cheese and corns.

9. Bake for another 6 – 10 minutes.

Pizza Sandwich

noreply@blogger.com (E. B.) — Mon, 21 Jan 2013 21:40:00 +0000

Preparing snacks for children, especially the picky eaters, could sometimes be challenging for parents. You want to send healthy food that they will consume and enjoy. There are many food choices actually, but considering a place as warm as Israel that could be frustrating.

The ultimate goal is to send healthy foods that will maintain its freshness during the day. Tupperware plastic containers are proven to be wonderful storages of snack and lunch. I’ve practically been using that since I was in grade 1 and that was more than 30 years ago. I’m adapting the same idea from my parents, it’s the smartest concept I could think of in terms of best storage of foods.

Let me mention my three favourite Tupperware products which I use for my children’s packed snack for school. They are the divided sets, sub and mini sandwich keepers.

Prices of these items could be staggeringly expensive but considering the benefits it does, it’s all worth it.

Pizza Sandwich is my favourite choice as packed snack for my children. Every child loves pizza, and sandwiches are a popular choice for a school snack or lunch. The combination is outstanding, pizza at the same time sandwich is a winner among children. This could be premade in the evening and tossed in the pan grill in the morning.

Ingredients:

Whole wheat bread, lakmanya/rolls or pitah (regular and French bread will do also)

Emek and cheddar are the best choice (but any cheese yellow will do)

Bottle of pizza sauce (could be substituted with homemade pasta or pizza sauce, the best choice actually)

Slices of pepperoni

Preparation:

1. Preheat indoor grill or grill pan. Split rolls/ bread in half. Spoon 2 tablespoons pizza sauce on half of each roll. Top each with 1/2 cup shredded cheese, and 4 slices pepperoni. Top with remaining bread.

2. Place sandwiches on grill, cover, and cook them for 4 minutes, until cheese is melted. Cool slightly and slice on diagonal.

Tip: You can also grill on a nonstick pan over medium-high heat. Place a smaller skillet or ceramic plate on top of sandwich to flatten slightly. Cook 2 minutes, carefully flip, flatten, and cook 2 more minutes.

Batata Soup

noreply@blogger.com (E. B.) — Mon, 07 Jan 2013 21:32:00 +0000

I had been a big fan of batata or red sweet potatoes since my 4^th pregnancy. That was during my diabetic pregnancy with Shlomo and I’d come a long way trying to regulate my sugar.

Other than cinnamon tea, batata is second best to keep your sugar under check. Instead of gaining carb overload by eating too much rice and white flour products, batata regulates your caloric intake. Batatas rich fiber content avoids sugar spike in the body, thus maintaining weight loss and sugar regulation in diabetic patients.

Consider this soup as an excellent entree to warm your winter cold nights. It’s just not healthy, it’s obviously divine in taste.

Ingredients:

2 tbsp butter

1 onion, peeled and diced

1 carrot, peled and diced

5 medium sweet potatoes, peeled and cut into 1″ cubes

3-4 cups water

4 thyme dry leaves

sweet cream

salt and pepper to taste

Procedure:

1. Saute onions in butter. Add carrots, thyme and batata.

2. Pour water to vegetables and cook until they are tender.

3. Puree in the blender and return to heat.

4. Add sweet cream, salt and pepper to taste.

Classic Chicken Soup

noreply@blogger.com (E. B.) — Mon, 31 Dec 2012 21:29:00 +0000

When winter comes, what’s more warming than a bowl of hot classic chicken soup? Battling flu, colds, and cough may be effortless if you follow these simple steps. Be reminded that an ample supply of onions, garlic may be needed for antibacterial purposes. And for the picky eaters, they may be discarded together with the celery leaves and ginger.

Happy cooking!

Source: bookcooking.net via Rebecca on Pinterest

Ingredients

½ chicken, cut into pieces

6 carrots, peeled, quartered

4 celery stalks

Celery root

8 large onions, quartered

1 garlic bulb, peeled

7 potatoes, peeled and quartered

Small ginger, peeled and quartered

2 1/2 teaspoons kosher salt

1 teaspoon whole black peppercorns

Preparation

1. Place the chicken in a large pot.

2. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups).

3. Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.

4. Ladle into individual bowls. You may serve it with noodles, bread and wonton.

Fisherman Soup

noreply@blogger.com (E. B.) — Tue, 27 Nov 2012 20:23:00 +0000

Just before I immigrated to Israel in 1998, the gift that I requested from my dear friend Jenny Magistrado (a nurse aid who worked with me in the ICCU and is now based in Singapore) was a recipe book. You have no idea how this book transformed my life from an innocent and dopey cooker to a skilled culinarian.

The Kitchenomics (Del Monte) Cookbook is one of the best and simplest Filipino cookbooks I have read. What can I say, it has been my guide and best friend for the last 14 years. I did agree with Alex Castillio (General Manager of Del Monte Philippines), when he bragged that Del Monte Kitchenomics was not simply a recipe campaign. It’s a program that offers housewives ways of saving up to 40% on her food expenses. All the recipes in the book were a result of months of testing and tasting and costing, ensuring substantial savings on food preparations without sacrificing taste and nutrition.

One of the best recipes in the book was this Fisherman Soup. This is not your regular everyday soup because it does carry some brand of sophistication and finery in the palette department. If you’re looking for showmanship in terms of cooking, this is one recommended recipe.

(My apologies for the photos...they were scanned from the book itself. I promise to post my own photos in my blog...soon I suppose)

Happy cooking!

Ingredients:

2 tbsp all purpose flour

2 tbsp margarine

¼ cup evaporated milk

6 cloves garlic, crushed

1 medium onion, sliced

100g fresh shrimps, shells removed

1-1.5 kilos clams (tulya), steamed and shells removed

3 stalks celery, diced

1 small carrot, cut into strips

I medium green bell pepper, cut into rings

3 cups shrimp juice

½ cup tomato sauce

100g macaroni, cooked

Procedure:

1. Toast flour. Add margarine and milk. Stir until smooth, then set aside.

2. Saute garlic, onions, shrimps, clams and vegetables in oil. Add shrimp juice, tomato sauce and flour mixture. Season with 2 ½ tsp rock salt and 1 ½ tsp black pepper. Blend well.

3. Add cooked macaroni. Simmer, stirring occasionally for 10 minutes, or until cooked.

Moroccan Classic Stew

noreply@blogger.com (E. B.) — Tue, 13 Nov 2012 20:18:00 +0000

This is the week of the Sukkot, a Jewish festival celebrated by building an outdoor booth (Sukka), decorating it with fruit and vegetables, and inviting the community to enjoy a variety of foods that will represent or symbolize a bountiful harvest.

For this occasion, nothing can beat a Moroccan classical meat stew recipe. Good stew will often take care of itself, even if it’s finished off in an oven. The main requirement is to envelope your ingredients (whether meat or root vegetables) in stock or water to allow the dish to gently simmer away. Recipe is good both in colder seasons and mid-summer lunch.

Ingredients

For the spice paste

2-3 large, juicy garlic cloves, peeled, roughly chopped

pinch sea salt flakes

2-3 good pinches of sweet paprika

2-3 good pinches ground turmeric

1 tsp cumin seeds

olive oil

For the casserole

6 large chicken thighs, bone in and skin on

olive oil

3 onions, peeled, roughly chopped

1 lemon, cut in half, thinly sliced

pinch saffron strands

handful green olives, pits removed

small handful fresh coriander, roughly chopped

Procedure

1. For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive oil to make the paste runny enough to pour, but thick enough to coat the chicken.

2. For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible.

3. Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve.

Stuffed Onions (Iraqi style)

noreply@blogger.com (E. B.) — Tue, 30 Oct 2012 19:13:00 +0000

For 10 years, I’ve lived my life in Or Yehuda surrounded with Iraqi mothers. It’s time to share with you one of the precious Iraqi recipes I have learned from them. Once you learned the method, making stuff bell peppers, zuccinni, eggplants, mushrooms, artichokes, cabbage and tomatoes will be effortless.

Enjoy cooking!

Ingredients

2 cups rice

1 cup finely chopped parsley

½ cup olive oil

⅓ cup finely chopped cilantro

¼ cup tomato paste

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. curry powder

1 tbsp of sugar

Kosher salt and freshly ground black pepper, to taste

4 large white onions

1 cup chicken stock

1 (14-oz.) can whole, peeled tomatoes in juice, pureed

Procedure:

1. Make the stuffing: Combine rice, parsley, oil, cilantro, tomato paste, cumin, coriander, curry powder, salt and pepper, and 1 ½ cups water in a bowl; let sit until the rice begins to soak up some of the liquid, about 30 minutes.

2. Meanwhile, trim the tops and bottoms from onions and peel outer layer; place in a 6-qt. saucepan and cover with water. Bring to a boil over medium-high heat, and cook until onions are tender to the core (it opens like petals of flowers), about 30 minutes; drain and let cool.

I do it the short way by placing the onions in a pan with water inside the microwave oven for 7-9mins.

3. Cut each onion halfway around the side and peel off each whole layer to get about 4 to 5 large layers each. Stuff each layer with 2 tbsp. stuffing and roll up into a football-shaped roll; place rolls in a single layer in a 9" x 13" baking dish. Pour stock, sugar and tomatoes over rolls; season with salt and pepper.

4. Heat oven to 375°. Bake until filling is cooked through and sauce is reduced around rolls, about 1 hour.

You can cook this also on low fire for 1 hour.

Kebabs on Cinnamon Sticks

noreply@blogger.com (E. B.) — Tue, 16 Oct 2012 19:06:00 +0000

This recipe was highly recommended by Ana Biller. I think I made a mistake, it’s not the recipe that she had recommended but the frozen kebabs on cinnamon sticks in the Chaviv supermarket (Kiryat Ono branch). There had been a sale for 1 + 2 packs of these frozen products for 26.00 shekels. The deal was so irresistible, so we readily bought it and divided it equally. The division was 1 for Anna and 2 for me. (She insisted that I take the 2 packs because I have a bigger family but have to pay only half the price, not 2/3 of what it should be. Hmmm, that doesn’t sound fair to me but what the heck, it’s a DEAL!)

I beg to disagree to the myth that all frozen foods are garbage. Man, not all, the one I had just bought was one of the best. And I am telling you, I’m buying more packages of this and stock them to my refrigerator (the sale is still on so I am taking advantage).

A friend who had reproduced these kebabs using lambs and beef recently gave me her secret recipe. It’s not a secret anymore because I am sharing it already with everyone. In my opinion, it’s a must recipe for holiday celebrations. For this coming Rosh Hashana holidays, this could be one delightful dish.

Happy cooking and happy holidays!

Ingredients

2 tablespoons oil for cooking

1/2 cup brown sugar

1 hot pepper, finely chopped (you could substitute with the hot sauce of your choice, or red pepper flakes, to taste)

Salt and black pepper

2 pounds mixed ground meat; composed of 2/3 lamb and 1/3 beef

1 egg yolk

1/2 pound pine nuts

1/2 teaspoon ground cumin

salt and pepper

1/4 cup olive oil (4 tablespoons)

12 cinnamon sticks

Directions

1. On a medium saucepan, place the brown sugar and the pepper and heat until the sugar begins to brown on the sides. Simmer for half an hour, until you get a thick texture. Season with salt and pepper.

2. Mix together the meat, egg yolk, pine nuts and cumin. Season with salt and pepper and continue mixing.

3. Create small kebabs, skewer them on the tips of cinnamon sticks and press firmly. Sprinkle with olive oil.

4. Place in the oven (180 degrees Celcius) and grill until golden

Apple and Grapes Compote

noreply@blogger.com (E. B.) — Tue, 02 Oct 2012 18:23:00 +0000

Just when I thought I have finished cooking and disposing the whole big carton/box of apples that my husband had brought home from Zefat (north part of Israel) last 2 weeks, came another big box of apples and a big box of muscat grapes. My pride is overflowing seeing abundance in our garden produce but at the back of my mind I wonder, how in the world I would be able to finish them again. My world even crumbled when my hubby told me that he’ll be coming back to Zefat next week to bring more of the same products.

The last batches of produce (grapes) were handled quite successfully. We have distributed a supple amount of grapes to close family members, friends, my employers and the house cleaners. Distribution was done the second time around after a week and yet my refrigerator is still overflowing with grapes. At this point, I could truly relate what the word "a lot" really means. In essence, it is a surplus of anything beyond consumption.

Someone might say that’s impossible and I would agree with him. Blame it to my exaggeration of words, but there are still ways to consume my apples and grapes at home. My credits go to my loyal friend, GOOGLE, whose ideas and notations are overflowing and commendable.

Google’s first suggestion came out to be...apples and grapes compote. That couldn’t have been a coincidence or a mistake. Originally, that’s the idea of my husband and he’s been preparing that recipe since the first day he brought apples and grapes at home. The recipe is not his originally but that of his grandmother’s and maybe was passed on to the family’s legacy for many generations.

To tell you the truth, there’s really nothing special about this recipe and I think it’s one of the simplest I’ve ever found in my internet research. Damn with the research, I’m sticking with grandma’s recipe because with her ideas, who could go wrong.

For the knowledge of those people who haven’t tasted a compote in their entire life (this is fact...I didn’t know that either until I met my husband), this is originally a dessert originating from 17^th century France. It is usually made of whole or pieces of fruits (could be dried) cooked on sugar syrup over gentle heat. This may be seasoned with a variation of different spices such as vanilla, lemon or orange peels, cinnamon powder or sticks, almonds, grated coconut, candied fruits or raisins. They are served warm or chilled and may be topped with whipped cream.

This recipe is somewhat different, in a way that it is more diluted and could be altered as a refreshing cold drink for a hot climate. The French people do it with an apple base, and so is this compote recipe with the addition of grapes.

Enjoy cooking!

Ingredients:

Apples (got lost counting..."lots of them" is the word), cored, cubed but unpeeled

Grapes (bunch of them – green, red and black)

Apricots and Peaches could be added (cored, cubed and unpeeled also)

Water

Sugar (optional)

Half lemon

Cinnamon sticks (3 pcs)

Procedure:

1 Combine fruits and cinnamon sticks in a big pot (cauldron, kettle or kaldero).

2. Add water until the bream and boil on high heat. Sugar may added but I prefer not to because grapes do extract a lot of sugar already and it may end up too sweet. Compote consistency should end up like diluted water, not baby food like those sauces or "riba” that you purchase from the supermarket in small single-serving containers or in larger glass jars.

3 When boiling point is reached, turn to low fire and cook for 40min to 1 hour. Squeeze on half lemon.

4 Cool and refrigerate.

Apple Cake

noreply@blogger.com (E. B.) — Tue, 18 Sep 2012 18:16:00 +0000

What do you do when you get a whole bunch of apples from your apple tree? Oh yes, not everyone has an apple tree in the backyard like I do, but let’s pretend you got lots of them from a family, neighbour or a friend. Yes, it’s still impossible so let’s just say you have lots of apples at home and you bought lots of them in the supermarket (now, you like the idea...I know). The first thing that comes to my mind is to make an apple cake.

The recipe was taken from a recipe book I got from my sister-in-law years ago and had been used over and over on the celebration of Jewish New Year which usually comes in the month of September. Let’s make this occasion an exemption; it’s kind of special for the mere reason that I have to dispose apples...lots of them!

Happy baking!

Ingredients:

5eggs

1 ½ cup sugar

1 cup vegetable oil

2 cups flour

2 tsps baking powder

1 tsp salt

1 tsp vanilla

6 or 7 cooking apples

1 tsp cinnamon

Procedure:

1. Peel the apples and slice them thin. Mix the sugar and cinnamon.

2. Beat eggs together until light and frothy; blend them well with the sugar. Beat in the oil. Sift together the flour, baking powder and salt. Add the egg mixture to the batter. Add vanilla and beat well.

3. Pour enough batter to your molder/pan to cover the bottom well (a little less than half the batter).

4. Arrange the apples evenly and cover them with the remaining batter.

5. Bake for 1hr at 180 degrees Celcius.

Shakshuka

noreply@blogger.com (E. B.) — Tue, 04 Sep 2012 18:03:00 +0000

Source: tastykitchen.com via Lydia on Pinterest

My good friend, Sigal Mizrahi, had once served this on Shabat dinner and since then I have adapted this recipe as one of the most favourite, money-saving and healthy dishes of my family. This recipe is so simple, easy and good; even a third grade child could make it by himself.

Although there is hardly a café in Israel that doesn’t include a bit of shakshuka on the menu, it’s not originally from this place. Shakshuka, which literally means "all mixed up" came from countries like Tunisia, Egypt, Libya, Algeria and Morocco. It became popular in Israel from the Tunisian Jews. Many people believe that the dish was invented in the Ottoman Empire and spread throughout the Middle East and Spain – often served with a spicy sausage (this version sounds more mouthwatering).

The variation they made out of this simple recipe is rather amazing. I even read a forum on this dish and I was kind of swept away by the cooking creativity of many people who had adapted this food worldwide. Watch out for my next post about it. Happy cooking!

Ingredients:

1/4 cup olive oil

1 big onion, chopped

5 cloves garlic, crushed then sliced

1 tablespoon paprika

4 big tomatoes, chopped

Red and green bell peppers, chopped

1 can tomato sauce, 250mg

salt

8 eggs

2 tsp sugar

Warm pitas, for serving

Procedure:

1. Heat oil in a 12-inch skillet over medium-high heat. Add onions and bell peppers, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

2. Put tomatoes to skillet along with 1/2 cup water. Reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt, pepper and sugar.

3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Serve with pitas.

Marshmallow Chips Brownies

noreply@blogger.com (E. B.) — Thu, 30 Aug 2012 20:48:00 +0000

Source: 20somethingcupcakes.com via Melissa on Pinterest

Ingredients
125g butter
125g biscuit crumbs (Petibet was the one I used)
110g desiccated coconut
175g chopped walnuts
325g chocolate chips
75g miniature marshmallows
1 (397g) tin condensed sweetened milk
60g plain chocolate, melted

Baking Method

1. Preheat oven to 180 degrees Celsius.
2. Melt the butter and mix it with the biscuit crumbs. Press onto bottom of dish.
3. Let the biscuit base set in the freezer for 10 minutes before layering and putting in the oven.
4. Layer coconut, nuts, chocolate chips and marshmallows over biscuit base. Drizzle the condensed milk evenly over all.
5. Bake for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with the melted chocolate. Cool completely and cut into squares.

Fruit Muffins

noreply@blogger.com (E. B.) — Thu, 23 Aug 2012 19:06:00 +0000

Well, something has to be done with overripe fruits at home, so I am proud to present a recipe created from the resourcefulness of a mother. This recipe is very versatile as you could use as much fruit you have at home. For the first batch, I did try using bananas, adding chocolate chips to add a twist to the taste. In my second batch, overripe peaches, apricots and nectarines were added. My children loved it so much, they took it to school for snack and requested me to do it more often. Healthwise, I might be replacing the flour with whole wheat next time. (Let's keep it a secret, the children should not know!)

Ingredients:

2 cups self-rising flour
150g unsalted butter, melted in a pan or microwave
3/4 cup sugar
2 eggs, lightly beaten
1/2 cup milk
2 teaspoons vanilla essence
overripe bananas, mashed leaving some chunky pieces (you could add peeled apricots, nectarines, and peaches, as well. )
100g chocolate chips

Procedure:

1. Preheat oven to 180 degrees Celcius.

2. Sift the flour into a large mixing bowl.

3. Add sugar, eggs, milk, vanilla, butter, bananas and chocolate chips to bowl. Mix thoroughly with a wooden spoon.

4. Place one heaped teaspoonful of mixture into each patty case of the muffin tray. I always spray my muffin tins with non-stick spray if I am not using cupcake liners. (cupcake liners, by the way can be bought in the local supermarket).

Source: sweetiepiepumpkinnoodle.com via Julie on Pinterest

You can also create your own cupcake wrappers. I have been inspired by a post of KoyalWholesale.com in YouTube. See for yourself...

5. Bake for 15 minutes or until golden. Turn onto wire rack to cool. Serve cold.

Chicken With Pineapples

noreply@blogger.com (E. B.) — Thu, 09 Aug 2012 20:34:00 +0000

I have seen many variations of this recipe. Some may incorporate milk, cream or coconut milk, either way, the dish will always end up delicious. The versatility of the chicken is more impressive when combined with tropical ingredients. It may be time to impress your family, this recipe will be your guide.

Good luck!

Ingredients:

2 lbs chicken, cut into serving pieces
1 can pineapple chunks
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
1 medium sized carrot, wedged
1/2 cup fresh milk
2 tbsp garlic, minced
1 medium sized onion, sliced
2 tbsp cooking oil

Cooking Instructions:

1. Marinate the chicken in pineapple juice for 20 to 30 minutes.
2. Sauté the garlic, onion, carrots, bell pepper and tomatoes.
3. Add the chicken until color turns brown.
4. Mix the pineapple juice marinade and fresh milk then bring to a boil
5. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
6. Serve hot with rice.

Chocolate Souffle

noreply@blogger.com (E. B.) — Fri, 27 Jul 2012 20:27:00 +0000

You might say that making this soufflé is complicated. I might agree to that, but the rewards of seeing your baked products are worth all the efforts. Make sure you follow the instructions strictly, in this recipe there are no shortcuts. Focus is the key to your success.

Source: Flickr.com
Photographer: The Marmot

Ingredients

7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 1/2 teaspoons pure vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish

Directions

1. Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
2. Set an oven rack in lower third of the oven and preheat to 400 degrees F.
3. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
4. Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
5. Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
6. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
7. Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.