Safety Glove and Vegetable Soup

I'm sure that I'm not the only person who has all sorts of scars on my fingers from "cutting accidents." Somehow the knife slices fingers more easily than a tomato. That's what happened to me other other night, and not for the first time.

A few years ago, I bought my kids and myself safety gloves that we're supposed to wear on the non-cutting hand to prevent these annoying, unintentional and sometimes long-healing slices. They were definitely not the most enthusiastically and graciously received gifts. Only one of my kids even admitted that it's needed. The rest made it clear that I had wasted my money. I kept one for myself and must admit that it has been sitting a the drawer with lots of kitchen gadgets I'd been given by my husband never to be used. But that last cut really bothered me, more as a reminder than anything else. I didn't need professional first aid.

I wore the glove on my left hand when cutting up vegetables yesterday for the post-fast, Ta'anit Ester-Fast of Ester, and Mishloach Manot (Purim food gift) Vegetable Soup.

Here's an illustrated Vegetable Soup Recipe:

For this vegetable soup, you need two pots, cutting implements and boiling water.

1- take a cup of dried peas, put them in a pot, add boiling water, cover for an hour or more so they will be at least partially cooked before you add them to the vegetables.

Here are all of the vegetables I used, 3 carrots, 2 squash, 2 onions, 1 sweet potato and some fresh garlic. 

As you can see, my left had is protected by the glove, even though I did very little actual cutting. That's because I "cheated" and used the food-processor for the actual slicing.

As you may notice from the magimix 2000 written here, my food processor is old and small. I work in batches and keep emptying it when full. There are two major advantages to using one especially for larger soups.
1- quicker and safer preparation since I don't have to do so much cutting.
2- it slices the vegetables thin, so cooking takes much less time. 

1- I put all the sliced vegetables in a large covered pot with oil and let it begin the cooking process.
2- I also boiled water, and when it was boiling...
3- I added the parboiled (partially cooked) peas to the vegetable pot and used the boiling water to rinse out the pea pot and added all the liquid to the cooking vegetables.
4- Lower to simmer after it all reaches a boil, and then have it cook for 40-60 minutes.
5- Just before you turn off the flame/heat, add salt and pepper. You can add parsley or whatever other seasonings you want at the same time.

Wait at least 15 minutes after turning off the stove before you serve the soup.

This is a "never fail," "TNT-tried and true" Vegetable Soup.

Food Before and After a Fast

 Today is one of the most difficult fasts on the Jewish Calendar, Tisha B'Av, the 9th of Av. It's the same long 25 hour fast as Yom Kippur, but unlike Yom Kippur  it isn't preceded and ended by festive meals. And we don't keep busy in shul/synagogue which is frequently well air-conditioned. This year was even more complicated than most, because the fast began during the last hour of Shabbat. Actually Shabbat was the 9th of Av, but we don't fast on Shabbat except when Yom Kippur falls on Shabbat. And this year the days before the fast were among the hottest, if not THE HOTTEST OF THE YEAR.

So when I was cooking for Shabbat I had to make sure that I prepared something special for Seudat Shlishit the last meal of Shabbat. I needed something that would be good pre-fast food. The experts say that carbohydrates are best, and I discovered during recent fasts that oatmeal was a great pre-fast food. The problem is that it isn't an easy Shabbat food. So I decided to try a version of Majadara, which combines rice and lentils. I bought brown lentils and brown basmati rice. To that I added, onion, mushroom and oil.

 

Once they were slowly cooking I added more than double the volume of boiling water. It was cooked covered, of course. I also served a version of my baked vegetables and salmon, plus some salad.

And we drank lots of water. Gd willing we'll do fine over the fast.

For breaking the fast, I plan on making my original vegetable, or easy vegetable soup, like I usually do.

What are your customary foods for before and after fasts?

The Winds Whistle and The Soup's Cooking

Even though my house is pretty well insulated, double walls and double windows, I can still feel that it's cold and windy outside.  And yes, cold enough for the hail and sleet to stick a bit, even a couple of hours later when I took a walk.  A rare move for me, I even took the forecasts seriously and didn't travel in to Jerusalem for my Bible classes in Matan.  I guess it was a smart move, because the second class was canceled, when the Jerusalem Municipality announced that schools were closing early.  And bus service was very irregular.

PM at Israel Police traffic control center 
Photo: GPO / Kobi Gideon

Prime Minister Benyamin Netanyahu made a very public inspection of "headquarters," since he's running for office.

Almost everyone will agree that the best food on a cold, windy day is hot soup, so I made yet another version of vegetable soup.  And  I found just the right movie to watch when cooking, Julia and Julie.  But please don't expect this recipe to be anything French or fancy!  It's a new version of my "Two Pot Vegetable Soup."

Ingredients

• a cup brown lentils
• large onion in small pieces
• a few carrots, cut
• garlic
• tomato concentrate/past
• oil
• cabbage, cut
• water

Instructions, by Illustrations

Let the lentils soak in boiling water, covered, before cooking.  Then boil them, and it won't take long.

Saute onions, carrots and garlic in oil.

Add some tomato concentrate/paste

Then add the cooked lentils to the vegetables along with boiling water.

Add the cabbage, more boiling water if needed, plus your salt and pepper

Let it all cook on a low flame for about half an hour.

Delicious!