Showing posts with label easy food preparation. Show all posts
Showing posts with label easy food preparation. Show all posts

Sunday, September 28, 2014

The First Kosher Cooking Carnival of 5775!


The Kosher Cooking Carnival is a monthly blog carnival about kosher food, kosher cooking, anything to do with kosher food. I started it many years ago when a post of mine was rejected by a food/recipe carnival that wanted to restrict that edition to ham. Like many if not all of the ancient enemies of the Jewish People, that blog carnival no longer exists, but we're still cooking!

Nowadays KCC is organized on our facebook page. You can sign up to host or find out who's hosting there. Or just write to me shilohmuse at gmail dot com. The editions generally appear around Rosh Chodesh, which is the first day of the Jewish Month. The Kosher Cooking Carnival is more than just a recipe carnival. It includes posts about all aspects of kashrut, what makes food kosher, custom, recipes and also cookbook and restaurant reviews, kosher of course.

Please check out the posts, read, comment and of course share them and this blog round-up.

Vegan Raisin Bran Muffins (with zucchini/kishuim) They sound so yummy and healthy, too!
Butternut Squash and Apple Soup interesting combination
Tasting Beers
Acorn Squash Stuffed with Applesauce and Raisins
Unbelievably Easy and Pretty Healthy Candy-like Dessert, even the "no fruit eaters" can't resist!
Finally. Eating Mindfully. Dumping Excess Weight. WooHOO! Good luck, Ruti, I reviewed the book and think it's good.
Last Taste of Summer
The 2014 Jerusalem Beer Festival -- and the future of Israeli beer
Four new beers from my beer rebbe
Quick Nosh on the Road When Tremping and free, too.

Remember that your don't have to be a blogger to enjoy and share KCC!

Saturday, June 21, 2014

Unbelievably Easy Stuffed Vegetables



I'm going to let you in on a secret. I didn't bother making "holes," "nests" for the chopped meat in the squash. I just placed some chopped meat on the squash, and it cooked just fine in the oven. The mini-pumpkins here have a little indented spot, like a nest, which I filled with chopped meat.

Yes, it was that simple. And all I mixed with the chopped meat were:
  • 1 lb. chopped meat
  • 2 eggs
  • 1 diced medium or small onion
  • 1 medium tomato
  • a generous sprinkling of garlic
Just mix it up and use to stuff vegetables, or make a meatloaf or moussaka. 

Enjoy!

Wednesday, June 18, 2014

Would You Believe...?


This lovely vegetable "kugle," crust-less quiche, can even be made with leftovers.

Or you can cook up, I saute only, carrots, onions, squash, cauliflower etc specially for the vegetable kugle. Add just an egg or two a bit of oil, some more seasoning and bake. I made this with vegetables I had cooked up a few days earlier.

This vegetable dish looks fancy and is low carbohydrate and good for dieting and good for serving guests. Trust me, that this healthy vegetable dish is so easy to make that I won't even format it as a recipe. You can also saute a bag of frozen vegetables in a bit of oil, and then mix it with egg and pop it in the oven, moderate heat, like for a cake. Sprinkle some cheese, nuts or seeds on top or mix in for more variety.

Enjoy!

Monday, June 16, 2014

There Can Never be Too Many Vegetables

I cook according to what I have in my house. And when I cut and arrange the vegetables before baking them, it's like I'm doing a sculpture, a piece of art.


Don't you think so? Just dribble some oil and bake. It's just what you see, eggplant, onion, zucchini, sweet potato and pumpkin. Only the garlic hidden in the eggplant isn't easy to see.

Sunday, May 18, 2014

Cooking That Gorgeous NS2 Shekel Kilo Zucchini

Last week when I was shopping for fruit in Machane Yehuda, Jerusalem's main open market, I spotted some giant zucchini in my favorite bargain stall for only ns2 shekel a kilo. That's only about 60¢ for 2 lbs 3 oz.


So even though they clearly aren't fruit, I just had to buy one. And of course I should have bought lots more. But stupidly being my usual doubting paranoid self I was sure there had to be "a catch," like maybe they weren't as good, gorgeous and fresh as they seemed. That's why I only bought one.

This is how I cooked/baked it. I layered the baking (bake and serve) pan with onions, then strips of eggplant, zucchini, slices of tomatoes and some fresh garlic, as you can see. I poured a bit of oil on top and then put it in the oven.


With the help of a vegetable-loving guest, my husband and I almost finished it all off on Friday night. And that was just one small part of a large meal which included soup, chicken, salad, rice and two other cooked vegetable dishes.

Saturday, November 23, 2013

Stuffed Eggplant, The Ironic and Easy Recipe

If there's one thing you can say about my cooking mode, it's "easy."  You can also use synonyms like "simple."  I have these very vague memories about once making stuffed eggplant many years decades ago, and I never tried it again.  It would require following a cookbook while cooking, which isn't on my multi-tasking menu.  But then I bought these gorgeous gigantic eggplants in the shuk, Jerusalem's Machane Yehuda-Open Market, and they just cried out to be stuffed.

The only problem was that I really didn't know how to stuff eggplants.  So I called out to facebook friends for help, and Risa of Isramom sent me a link to a recipe, davka, based on something I had served her. Ironic isn't it?  I didn't know whether to feel flattered or stupid.  Click on or paste this for her recipe. http://isramom.blogspot.co.il/2010/11/low-carb-recipe-inspired-by-lunch-with.html I made mine a bit differently.  I'll explain with the photos I took.  The moral of this being that there are no real rules to making stuffed eggplant or most other things. Just enjoy and use what you have in the house.

Ingredients I used

  • 1 very large eggplant (a few small ones would be perfectly fine, too)
  • 1 medium onion, cut small
  • a few pieces of fresh garlic; you won't get arrested if you use the powdered stuff
  • some cooking oil
  • a can of crushed tomatoes, or tomato sauce or paste, or cut up a few ripe tomatoes
  • 800 grams or a couple of pounds (or less) of chopped meat or poultry



First I sliced the eggplant in half and then cut the "inside" out from the eggplant.  You need a sharp knife and a grapefruit spoon to do it easily.

Place the empty eggplant shells in the baking dish.





Put the cut vegetables in the pot and add the onion, garlic and oil.  Saute a bit and then add the crushed tomatoes and after that the chopped meat.

Cook a few minutes stirring well and then stuff the eggplant.  If you end up with too much of a stuffing mixture, then take out some other vegetables to stuff. I used peppers, but you can use large tomatoes or squash or even just bake the mixture as a meatloaf.

Bake in a hot oven until well cooked. Remember that you've already partially cooked the meat so it shouldn't take call that long.


Enjoy!  We ate one of them on Friday night, and it was delicious!

Monday, November 11, 2013

My Most Visited Blog Post is a Recipe. Should I Try Writing a Cookbook?

Considering that my my visited blog post on this blog is a recipe,easiest cake recipe, would it be a good idea to write a cookbook?  Actually, I did try writing one over a period of time.  It got destroyed by a computer virus.  It was simple and humorous.  I even had a few people going over the drafts.

Many people say that nowadays, cookbooks are passe.  When people want to check a recipe they just go online and "google it."

My way of cooking is so simple; it was hard to think of a large enough number of actual recipes I make.  I combine what I have to make foods.  I don't choose recipes and food themes and then go shopping to fit.  I bake a vegetable dish using these things, the sweet potatoes and the eggplants, just layering over onions and topping with pumpkin. Yes, in real life my recipes can be that vague.

My moussaka is also very simple.  I layer onion, eggplant, chopped meat/poultry mixed with some egg and chopped onion, and then another layer of  eggplant and then I top it all with canned diced tomatoes.

It's really not all that hard to cook. But to write up these recipes in a way that would make them seem a bit more impressive, that is hard.

Sometimes I make things that are even simpler.



It's exactly what you see:

  • onions
  • sweet potatoes 
  • squash 
  • carrots
Just dribble a bit of oil over them before baking.  What could be simpler?  And it's healthy and tastes great, too.

Wednesday, September 11, 2013

One Pot Meal, Salmon and All The Trimmings

Bake and serve...


I prepared this in advance before Rosh Hashannah to serve me and my husband on Friday Night, Erev Shabbat.  There's a limit to the amount of meat and poultry one should eat, so I figured that a good salmon meal would be the perfect solution, and it was.

As you can see, there are a number of different vegetables, plus the salmon.  I also dribbled a bit of oil on top before baking it.  I didn't add salt.  I suggest serving with fresh salad.

Enjoy!

Saturday, August 31, 2013

Delicious, Easy and Low Carb Musakka


Very simple, just layer sliced vegetables and some ground meat or poultry.  I
used:
onion
squash
eggplant
tomatoes
Dribble on a bit of oil.  Seasoning is optional.  Bake and serve. 


Honestly, what could be easier?

Serve with a salad, and you have a meal.  Those who can eat carbohydrates can have it with bread, pasta or rice.  Or add sliced potatoes when assembling it.

Thursday, July 25, 2013

Simply Delicious

It really is easy to cook vegetables.

Look at this:


You can see how little work is was to make. 
  • I lined the baking pan with cut onion.
  • Then I quartered a beet
  • and sliced a sweet potato
  • and then an eggplant
  • and placed some garlic in the spaces
  • finally I dribbled some oil and baked it.
Because of the bake and serve dish it looked impressive.

Either serve as a side dish or with techina and some salad.

Sunday, July 14, 2013

Two Super Simple Ways to Cook Chicken Breasts

I found, post-shiva, a bag of "something unrecognizable" in the freezer.  When sitting shiva, one isn't supposed to handle the mundane tasks of the house.  My kids took over, and here I am almost a month later still trying to get it to its usual mess.  I have found various foods in the freezer which I am 100% certain I didn't buy.  Among them was a bag of chicken breasts, which I took out to cook for Shabbat.  I don't know what the kids had planned on doing with them, but I made two different things.  We were expecting guests, so I felt like having something a bit different.

#1 I sliced up an eggplant, and lined the bake and serve pan with it.  Then I placed the chicken breasts and topped them with onions, tomatoes and some spices.  I dribbled just a drop of oil, put it in the oven and baked it.  You really can't get easier than that.  It's also very dietetic. 


#2  There were too many to fit in the bake and serve pan, so I took the rest and prepare them in a small frying pan.  First I cut up onions and placed them in the frying pan, then the chicken breasts and topped them with a  fresh tomato.  When that was ready, I wrapped it in foil and put it in the freezer.

Sunday, June 30, 2013

Perfectly Pickled

It's really amazing how easy it was to make these pickles.  Contrary to what's written in other places, I discovered that the cucumbers don't have to be perfect.  When I got up from sitting shiva for my mother last week I found that we had too many cucumbers in the fridge, and even worse was that some were frozen.  I kvetched about it on facebook and a friend suggested pickling them. I did some Google searches for easy pickles and eventually came up with this method.  I boiled them, because I was afraid of spoilage.  The whole business didn't take long.  Here, "watch."

I rinsed off the cucumbers.  The dark color is from the iciness.  They were otherwise fresh and had no smell.  As per instruction I saw on the internet.  I cut off the ends.  Then I sliced them the long way and placed them in a pot.
I added, coarse (aka kosher) salt, white sugar, peppercorns, dehydrated dill and garlic.
I cooked the cucumbers and spices up with some plain vinegar and water until the color changed.  Then I left it to cool a bit until it was safe to put them in glass (from instant coffee) jars.

My husband and I both like the flavor.  Normally I don't like pickles.  But these are good.  The hardest thing is now remembering to eat them, since I never buy any; they're not on our regular menu.  Next time I pickle,  I'd like to add some different veggies, such as carrots.  Yes, I'm planning a next time.  It's really easy and a good way of using vegetables before they "go bad."

Monday, June 3, 2013

And More Vegetable Treats

IMHO nothing is more delicious than veggies, really.  OK mint hagan daz ice cream is a close second.


Have you noticed my new ingredient, beets?  It's really like eating candy.  I bake all this.  It's pretty and healthy. Underneath the round squash, pumpkin and beets there are onions, eggplant and sweet potato.

Very easy, just bake and serve.

Monday, May 20, 2013

Having Fun With Vegetables

Some people find my recipes "difficult" because I am so unspecific about quantities etc.  But the truth is that I cook according to what ever is in the "pantry" and whomever will be expected to eat.  A favorite in my house (and my usual gift when we're eating at a neighbor) is baked vegetables. 

Here are a couple of the vegetable dishes I made for last Shabbat.


As you can see, there are potatoes, a sweet potato, half a "mini-pumpkin" which I "stuffed" with a couple of small tomatoes and a large piece of eggplant.  What you can't see is that the eggplant is sliced and has garlic stuffed in the slices.  I dribbled some oil on it and baked it.


This dish has already been baked.  The bottom layer is onion, then eggplant, squash, pumpkin and some oil.  You can't get simpler than that!

Wednesday, May 15, 2013

Keep Trying Something New When Cooking

As you must know by now, unless you're new to this blog, I cook and eat a lot of vegetables.  My cooking has and still evolves, changes.  Here's a new version of my baked vegetables.


From bottom up, you have sweet potatoes, pumpkin, eggplant with garlic in the slices, an onion and in the middle there's a beet.  I was surprised to discover, from my daughter, that beets don't have to be boiled.  You can bake them.

I dribbled a bit of oil on the vegetables, a bit more generously on the eggplant and then baked them.  I love those bake and serve pans.  They make life/cooking/cleaning much easier. This is a very healthy and easy to make dish.  Enjoy!

Tuesday, April 23, 2013

A New Salad, A Variation From "The Modern Menu"

I'm not the type to follow recipes, certainly not exactly follow them, even when I try.  That's what happened when I decided to use up some celeriac, the big knobby celery roots that get stuck and ignored in the fridge.  My husband loves using the strongly flavored stalks in his chicken soup, and I'm stuck trying to find things to do with the roots.

I was very pleasantly surprised to discover a very simple recipe for a salad in The Modern Menu by Kim Kushner, which I had gotten to review.  I don't know why, but even though it's called "Lemon Celery Root Salad with Walnuts" I decided that it needs raisins and bought those to use, not walnuts.  Otherwise, I pretty much followed the recipe, although I didn't add salt and pepper and since those celery roots are of various non-standard sizes, I didn't really measure the olive oil too exactly.  And of course I added lots of raisins. 

Here is Kushner's recipe and my illustrations:
Ingredients
1 celery root, rough outer skin discarded, root halved
Juice of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup chopped walnuts, toasted
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

On the large holes of a box grater or in a food processor fitted with the grater disk, grate the celery root. Transfer to a medium serving bowl. Pour the lemon juice and olive oil over the celery root, add the walnuts, and season with the salt and pepper. Toss to thoroughly coat and serve.
Serves 4 to 6
I brought this salad to our annual Yom Ha'Atzma'ut barbeque at my cousin's and I then made another one which I brought to a neighbor on Shabbat.  The celeriac has a very delicate flavor when grated and eaten raw. 

I also added some leftover salad to my cooked chicken the other night, like a stir-fry, and it is also delicious cooked.  So, if you've made too much to eat and are afraid to keep it too long in the fridge, then sauté it.

Everyone who tasted it agrees that you can substitute or add all sorts of nuts, seeds or dried even fresh fruit to make this salad a totally fantastic one bowl meal. 

I'd like your comments about this recipe, thanks.

Friday, April 19, 2013

Fantastically Easy, One Pot Meal Baked

I don't like to fuss over cooking, and frequently I just don't have the time to do anything that requires more than one step.  So here's a quick and easy and tasty and open to all sorts of variations noodle and vegetable casserole.


For the very most efficient way to make this, use a covered bake and serve dish, though you can also use a simple disposable aluminum pan and cover it with aluminum foil.

This version I made with:
  • pasta, straight from the box/bag
  • sliced carrots
  • cut onion
  • a generous squeeze of catsup
  • a bit of vegetable oil
  • enough water to cover the pasta plus a bit
  • optional any herbs and spices or other vegetables or even rice instead of the pasta
  • if you wish to add a protein, try a can of beans or cheese or... whatever...
Cover and bake on a highish heat; every oven is different.  The water will boil when baking and the pasta will cook without your having to touch it at all.  Stir before serving.

If you try this, please let me know how you've adapted it and tell me in the comments, thanks.

Saturday, April 13, 2013

Homemade Sort of "TV Dinners"

When I was growing up, TV dinners were a whole new thing, a frozen meal, all inclusive.  Actually frozen food was just starting to gain popularity. Freezers were getting bigger and technology better and safer.  Today everyone takes frozen food for granted.  Not only is it amazing what you can find in the frozen food section of the supermarket, but people who once had insisted that their husbands and children won't eat food that had been frozen are now experts at preparing all sorts of foods in advance and freezing them.  Yes, of course their family eats them happily.

This year I prepared in advance and then froze the meals for Shabbat HaGadol, the Shabbat immediately before Passover.  All I needed to do was to heat the food and cut up some salad.


Each try holds a different meal, and each meal has chicken, vegetables and a carbohydrate.  For Seudat Shlishit, the third Shabbat meal, I used the batzek allim, puff pastry dough I had found in the freezer and filled it with sweet potato and onion.  Call it sweet potato bourekas


In addition, I baked it with more vegetables.


By utilizing the aluminum pans in this way, I have a very easy time.  No dishes to wash, because I also used disposables.