jademermaid: (Default)
I make meatloaves large because I actually enjoy meatloaf sandwiches more than the meatloaf itself! This way there is plenty. You can half this recipe if you don't want so much, and lessen the cooking time a bit.

Ingredients

Mix together and set aside
1 1/2 cup milk
1 1/2 cup quick cooking oatmeal flakes

3 pounds lean ground beef
4 eggs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 small onion, chopped
1 teaspoon fresh ground ginger

Topping:

1 cup of ketchup + 2 tsp chili sauce and/or 1/2 cup of brown sugar if you want it sweet. (I don't like it sweet, but I can make it like this for Corey who does, and then just cut off the sweet part.)


Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.

In a mixing bowl, mix the last 6 ingredients and then add the softened oatmeal and milk. Shape into a loaf. Pour the ketchup mixture on the top of the loaf.


Bake in preheated oven for 1 1/2 hours or until juices are clear.
jademermaid: (Default)
Ingredients

4 Honeycrisp apples, sliced thin
2 teaspoons lemon juice
2 ounces golden raisins, a handful
1 tsp. fresh ground ginger
4 tablespoons light brown sugar
1 cup all natural apple juice or cider, plus a splash for pan sauce
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
1 pork tenderloin, cleaned of fat and sliced thickly
Salt and pepper
splash of white wine or water

Directions

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until softened, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season pork on 1 side with salt and pepper. Using a pair of tongs, add pork to hot skillet seasoned side down. Season the opposite side of the pork with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove pork from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of wine or water and pour pan sauce over pork. Top the pork slices with generous portions of warm golden apples and sauce.

I served this with brown rice and sugar snap stir fry veggies. It was fabulous, and very inexpensive, the pork tenderloin was $4, and the apples were on sale.
jademermaid: (Default)
This is a recipe inspired by a historical one from the Ni'matnama, a book written in the late 1400's. I am not familiar in a scholarly fashion with historical foods from this time and place, but I went to a workshop this past Gulf Wars where this recipe was redacted. I thought the finished flavor was extraordinary, and wanted to play with a modern interpretation to make at home. I dropped the asofoetida because I can't deal with it personally, and I'm making lots of leaps in preparation. It seems like a LOT of spices, but it tastes wonderful, trust me. Happily, my husband loves the flavor, and he is a guy that is hard to swing toward non-American foods.


First, I use a couple of pounds of lamb bones and a small onion (or 1/2 a large one)to make a stock. You don't have to do this, you could just use the meatballs and it will flavor the broth. I happen to go to a Halal butcher and he gives me the bones from the lamb I buy. So no need to waste it if you buy your meat from a butcher.

Strain the stock well and get rid of the bones and any bottom bits. Add water to the stock until you have about a gallon. No need to measure, just eyeball it. Peel and chop the boiled onion and put it back in the stock. Return to a slow boil. Add to the broth:
1 tsp turmeric
1 tsp cumin
1 tsp cardamom
1 tsp ginger
1 tsp cloves

Meatballs:
About 2 pounds of lamb, ground
2 tbsp. turmeric
1 tbsp. cumin
1 tbsp.cardamom
1 tbsp. ginger
1 tsp cloves
1 tsp anise seed
1 tsp salt
1/4 cup lime juice

If you do not have these spices, a good curry powder from an international store will probably make a good substitute, but I would buy some turmeric and add extra.

Roll up the meatballs, keeping your hands damp with lime juice as you work. (Do not do this if you have a cut on your finger! Use gloves or phone a friend. hehe)

Drop the meatballs in, and cook at a slow simmer for about a hour. Remove from heat. Add a tablespoon of black pepper and salt, another 1/4 cup of lime juice, 1/4 cup of ghee or butter and a handful of cilantro if that is your fancy (it is mine!)

During the meatball cooking process, you can put in rice or any veggies you have around, it's a good way to clean out the fridge. Today I used basmati rice, some sliced button mushrooms and some celery.

Serve with roti or naan.
jademermaid: (Default)
Lots of folks swear by Jiffy corn muffin mix to make their corn muffins or cornbread. Now you can make it from scratch anytime.

INGREDIENTS:

* 1/2 cup yellow corn meal
* 2/3 cup all purpose flour
* 3 tablespoons sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 2 tablespoons vegetable oil

This recipe makes the equivalent of one box of Jiffy corn muffin mix.

INSTRUCTIONS:

1. In a bowl, mix all ingredients using a whisk until completely smooth.
2. Store in an airtight container in a cool, dry place.

TO MAKE MUFFINS:

1. Preheat the oven to 400 degrees.
2. Add 1 egg and 1/3 cup milk to the mix and stir until combined.
3. Spray muffin tins with cooking spray and fill 1/2 full.
4. Bake at 400 degrees for 15-20 minutes.


Continue reading on Examiner.com: Jiffy corn muffin mix clone recipe - National Budget Meals | Examiner.com http://www.examiner.com/budget-meals-in-national/jiffy-corn-muffin-mix-clone-recipe#ixzz1CAFwBZvc
jademermaid: (Default)
Made this up today, and they are yummy.


2 eggs

3/4 cup vegetable oil

1/4 cup milk

2 teaspoons vanilla

1 cup white flour

1 cup whole wheat flour

1 cup packed brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 very ripe bananas, mashed

3-5 dates, chopped



Heat oven to 350. Place paper baking cups in muffin tin. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt, stir until moistened. With spoon, stir in bananas and dates. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
jademermaid: (Default)
This is the recipe I use for my chicken and dumplings. It is really, really yummy, and makes a lot--it does freeze well.

Jill's Chicken and Dumplings

A large package of chicken thighs or quarters (I use a huge bag of them from Walmart, and freeze half the pulled meat and stock for other things)

A whole onion-skin on
a small bag of baby peeled carrots, peas or whatever (optional)
assorted household spices

Dumplings

2/3 to 1 cup very cold water
a scant teaspoon of salt
2 level teaspoons baking powder
a hunk of butter flavored crisco (about the size of an egg)
1 egg
3 cups or so of plain flour

Boil chicken and entire onion with skin on in seasoned water (I use salt, pepper, garlic, saffron or turmeric for color and rosemary. I have also just used Mrs. Dash. Comes out great either way, experiment!) Boil for about an hour, remove the chicken from stock to cool, strain the stock to remove possible bone bits and return to pot(very important!) After the chicken cools a bit, pull the meat from the bones and put back into the stockpot. Squeeze the onion and chop the innards and return to the pot. Thin the stock with enough water to cover the chicken plus an inch or two. Add veggies if you like them. Return to boiling, then lower to simmer.

Mix all the dumpling ingredients together. add a bit more flour until the right consistency is reached (somewhat stiff - stiff enough to roll out well) is reached. Roll the dough out very thin and cut into strips about 1 inch by 2 inches, but they don't have to be perfect. Add dumplings one at a time to the pot, they will puff a little and float. Let them cook for five minutes or so. If the broth seems too thin, mix about 1/4 cup of flour with a cup of cold water and add it to the pot. Simmer for five more minutes, things should thicken a bit. This dish will also thicken as it cools, and is awesome the next day and makes great leftover lunches.
jademermaid: (Default)
I've never posted a lasagna recipe? Really?

Lasagna was always part of the holidays for me as a kid. Dad would drive me up to Long Island and we would stay at my grandmother's house for a week or so. Christmas dinner was always lasagna, meatballs and sausage, scungili, fava beans and a bunch of crazy Italians gabbing loudly. I like my lasagna saucy, but not spicy. If you want it spicy, use mild or spicy sausage instead of sweet.


This year I split my time in the kitchen by making meatballs and sauce on Christmas eve, and serving meatball subs. This way I still had meatballs the next day but my knee got a break.

Jill's Lasagna

Sauce:

1 package sweet Italian sausage, removed from casings
1/2 yellow onion chopped fine
tablespoon of minced garlic
olive oil
1 can tomato paste
2 cans crushed tomatoes
1/4 cup fresh chopped parsley
1/4 cup fresh chopped basil


cheese filling
1 large container whole milk ricotta (Never, ever put cottage cheese in lasagna. Don't make me hurt you.)

1 tube goat cheese (chevre) <<<<<-----secret ingredient! Shhhh!
3 eggs
salt
pepper
1 tablespoon minced garlic
1/4 cup fresh chopped parsley
1/4 cup fresh chopped basil

1 package of mozzarella/provolone shred mix, or a package each of sliced.
Parmesean/romano cheese mix. The best you can find.
1 box lasagna noodles (I like Barilla)

Use a good large pot and brown the sausage in a bit of olive oil over medium high until it isn't pink anymore, then transfer it to a bowl and put in more olive oil and cook the onions until they are glossy and the edges are lightly browned. Add the garlic and cook a minute more. Add the 2 cans crushed tomatoes and the paste. Stir until warm and add the sausage and herbs. Heat until bubbles come up and turn the heat to low. Cover.

Take your baking dish (mine is Pyrex and 15 x 10 x 2 1/2)and fill it with hot tap water, and set the noodles in to soften up, about 20 minutes. I used to cook the noodles and dry them on towels, but this tip saves me a LOT of time and aggravation, and comes out just fine. I have tried the dry method and it makes the lasagna too dry in my opinion.

Make the filling. Just mix everything together. I like to use a potato masher for this. Then put the filling in a gallon size Ziploc and cut off one of the corners. How much easier is this than trying to layer with a spoon? Ooodles easier. Trust me!

Remove the noodles and pour out the water from the pan. Preheat to 375.

Now the fun part. First, take a ladleful of sausage-free sauce and put it on the bottom of the pan. Now you have to figure out how many noodles you will have per layer. For my pan, it was 5 noodles per layer. Do not try to fill the entire layer with noodle, they will expand quite a bit as they cook in the sauce, so leave a space between.

Noodles/sauce/cheese filling/mozz-prov/parm-romano.

Make layers, leaving enough sauce and mozz-prov/parm-romano for the top.

Bake at 375 for 30 minutes or so, until the top is bubbly and lightly browned.


Meatballs and Sauce for Meatball subs

Sauce is the same as above, but no sausage. Start on the meatballs once you get the sauce on low.

Meatballs

3 pounds ground chuck (or 1/2 lamb 1/2 pork, or whatever you have in the freezer)
a large handful of bread crumbs. I use ground croissants, they are awesome!
3 eggs
1 cup finely chopped fresh parsley, or 1/4 cup dried
2 tablespoons minced garlic
3/4 cup parmesean romano mix, best you can find
1/2 cup hot tap water <<<<-----secret ingredient! Shhh!

Mix the meatballs and heat up a skillet to medium heat with a bit of olive oil on the bottom. Roll the meatballs about 2 inches or so in diameter and place them in the pan. Turn them gently until they are lightly browned on all sides and drop them into the sauce. Cover and cook on low for an hour or so. Stir often.
jademermaid: (Default)
This is the bread I make all the time. Everyone that tries it says they love it, and I know it doesn't last long around the guys either. This recipe is based on one my mom gave me a long time ago. I've made some adjustments until it was perfect for us.

This makes a hearty wheat bread that is great for toasting or just with butter. Makes two loaves.

3 packages active dry yeast
3 cups hot tap water
1/4 - 1/2 cup of honey to taste(I use dark local wildflower honey)
4 cups white bread flour
3 cups whole wheat flour
5 teaspoons salt
5 tablespoons vegetable oil

In a large bowl combine yeast, hot water and honey. Stir until the yeast dissolves and the honey mixes in. add the white flour and the salt. Stir hard until mixed, then add the wheat flour and mix with your hands until you have a good ball of dough that holds together.

Pour the oil over it and work the dough until it mixes in most of the oil. Cover the bowl with a damp towel and let rise for 45 minutes.

Split into two even parts and knead slightly, then drop each loaf into a greased loaf pan. Cover each pan with glad wrap and let them rise for 30 minutes.

Bake at 400 degrees for 30-35 minutes. I use pyrex loaf pans and this is the right time for mine. If you are using metal pans, you may need to adjust this. When finished, let cool on a wire rack.

Recipes

Dec. 16th, 2010 05:59 pm
jademermaid: (Default)
I never really post here anymore, because I've been over at Facebook. The weird thing is, I don't really like Facebook, but everyone is there so I am too. I used to have a paid account here, and let it lapse because there was no point, but today I realized that I do still want to keep my recipes here at least, so here is one I made today that is yummy. I used some other recipes for inspiration, but pretty much made this one up on the fly!

Easy Salisbury Steak and Mashed Potatoes and Peas(Corey's Favorite!)

Patties:
2-2.5 lbs lean ground beef
3 eggs
small handful bread crumbs
sea salt
pepper
Mrs. Dash or any herbal spice mix you like

Mushroom Sauce:
2 teaspoons of butter
Box of fresh sliced mushrooms (save time!)
1/2 yellow onion, diced small
teaspoon roasted minced garlic
2 cans golden mushroom soup (Not cream of mushroom!)
splash of milk
2 cups beef bouillon

Mashed potatoes:
1 small bag of red potatoes
milk
butter
salt
pepper

Peas:
1/2 bag of frozen peas (keep it simple!)
butter
water
season to taste

Mix the patties together in a bowl and set aside. Saute the onions, garlic and mushrooms in the butter in a skillet over medium heat until the onions are caramelized and the mushrooms are glossy. Meanwhile, peel the potatoes and cut them into cubes so they cook fast, and put them in a stock pot with enough water to cover and a dash of salt. Boil for about 15-20 minutes and set aside, still in the water.

Remove the onions and mushrooms to a bowl and fry the patties in the skillet, about 3-4 minutes per side. You will probably have two batches of patties. Meanwhile, mix together the sauce ingredients with the onions and mushrooms. When patties are done, stack them back in the skillet, and pour the sauce over them, wiggling the pan and making sure all the patties are covered. Bring to a bubble and then cover and cook on low for 30 minutes.

While that cooks, drain the potatoes and mash them with milk and butter and whatever seasonings you like. Make sure you add enough milk so the potatoes are soft. Boil up the peas in a saucepan with a little water, butter and seasoning.
jademermaid: (Default)
My husband loves Chinese food, but only the fried, bad-for-you kind. So I am trying to sneak in some Chinese food that is not fried and not so bad-for-you. This is my version of orange chicken. You can lower the salt by using low sodium chicken broth and soy sauce. Corey says it's good!


* 4 chicken breasts, diced
* zest from one orange
* 3 cloves garlic, minced
* red pepper flakes or Mrs. Dash Spicy
* olive oil
* sprinkling of sesame seeds

for sauce:

* one orange, sectioned and membranes removed
* 2 cups frozen stir fry veggies
* 2 tbsp soy sauce
* 3 tbsp sugar
* 1.5 tbsp cornstarch
* 3/4 cup of chicken broth
* 1 tbsp vinegar

Steamed brown rice



1. In a large skillet, heat oil and fry garlic, orange zest sesame seeds and chili pepper flakes until

fragrant.

2. Add chicken and saute until browned.

3. When chicken is tender with a nice brown coat, add sauce mixture and allow to bubble and thicken

(happens almost immediately). Allow to darken in color as sugar caramelizes, then remove from heat. Serve

over steamed rice.
jademermaid: (Wicked)
I don't get to do as much cooking as I used to, but when I do I try to make it special. On New Year's I have been making spinakopita triangles, which Corey loves, so I will be making those later on. Corey made a bit more smoked salmon than we could eat, and even though it keeps well I want to use it up today so I am making it into burgers using my recent secret ingredient-breadcrumbs made from croissants. You must try this! The burgers are cooking right now and the smell is OMG amazing! We make salmon burgers often, but I think these smoked ones will be amazing!

This morning I've been thinking about family. It's kind of hard sometimes for me, because I've chosen to be on my own and without family for so long, but now that I am older I yearn for it on special occasions. I usually hang out with friends and that's great--I have the best friends in the world. And maybe I'm looking for something that just doesn't exist; some fantasy family unit that is always supportive and present when I want them to be, and minding their own business the rest of the time! But every year I say I'm going to contact the members of my long lost family through Christmas cards, and then I don't. Maybe I'm afraid of them ignoring me as I've ignored them for so long? Maybe I'm just not sure I want to open those doors and find out that they are nothing like me--I mean I don't expect them to be dreadlocked hippies, but if they are all super conservative homophobic bigots ( and they very well may be), then where do I go from there? Then I'm stuck in the same boat with a lot of people I know, who put up with things their family says because they are family and the don't want to make waves.

Of course I have family members that I do keep contact with, but they live far from me so I don't get to really visit with them, other than online. My mom, of course, who stops in to read my journal and takes the time and trouble to visit us from time to time. The whole reason I'm even on Livejournal is because of my cousin Howard, and I keep in email contact with JoAnne, my half sister, and up until a few years ago, I kept up with Rosemary, my other half sister, but when she OD'd, she lost a lot of memory and I'm not sure if she feels comfortable around me anymore.

I'm not really sure what I long for. It's like I want tradition, I come up with new ones all the time! But at the same time, I want to be free to change the rules whenever I like. Like today. Smoked salmon burgers on New Year's Day. I just enjoyed one on a mini pita with lettuce, tomato and dilled cream cheese. Awesome.

Fuck tradition!

Smoked Salmon burger recipe. )
jademermaid: (Swedish Chef-cooking)
Because this came out really well, I wanted to share. It's my odd but tasty version of jambalaya, but with Mediterranean spices and Maftoul instead of rice. Really good! Also, I may never buy regular American eggplant again. The last time I went downtown with [livejournal.com profile] twisted_tulip, I bought two Chinese eggplant, and let me tell you, the flavor is so mild and slightly sweet, that it changes even the most finicky (read:Corey) eater's ideas about eggplant. I used one eggplant in the following dish, and one to make a mini eggplant parmigiana, both came out amazing!

Mediterranean Jambalaya?

1 Chinese Eggplant, peeled and diced
3/4 package of smoked sausage, diced (Eckrich was on sale)
1/2 lb shrimp, cleaned and tails removed
2 cups Maftoul(large couscous-available at Middle Eastern grocers)
1 large can of stewed Italian tomatoes with basil
one medium onion, diced
garlic
Greek seasoning (I use Cavender's)
olive oil
love

Sautée the onion and garlic in olive oil and a good shake of seasoning until soft.
Add eggplant and sausage and cook on medium until the eggplant is soft and sort of disappears. Remove the tomatoes from the can (keep the juice!) and smush them, then add to the pan.
Simmer everything while making the Maftoul

Use the reserved juice to make three cups of liquid.
Lightly brown the Maftoul in a new pot in olive oil.
When browned, add the liquid and bring to a boil, then simmer for 20 minutes.

When the Maftoul is done, add the shrimp to the eggplant pan and let them cook a few minutes until pink and curled, then remove from heat (don't overcook shrimp!)

I kept the Maftoul separate from the eggplant mixture so that the couscous didn't get too mushy.
jademermaid: (Swedish Chef-cooking)
So, I really love the fried dumplings you get from some Chinese places. I'm actually kind of picky about them, and I know which restaurants have the best. But the trouble with dumplings/wontons is that you never really know what's in there. I'm pretty sure they are pork and spices, but I decided to try and make my own version that are somewhat healthier. Plus, they will be nice for bento lunches too!


So here's my version, and let me tell you, they are yummmy! Also, this makes a lot of dumplings, and then you have filling left over, which I pan fried into patties. You could probably half everything and fill up a package of wonton wrappers no problem.



Four nice sized leeks
Half a bag of carrots, roughly chopped
sea salt to taste


One tube of turkey sausage
Three eggs
a handful of fresh cilantro, chopped
a teaspoon of ginger paste
a teaspoon of chopped garlic

wonton wrappers
vegetable oil
bowl of water



Fill a stock pot about halfway with water and put it on to boil while you prepare the leeks. Pull off the outside leaves and rinse well, remove the bottom of the stalk and cut into thick slices. Boil these and the carrots for about 45 minutes, until everything is super soft. Then strain off the broth (I freeze this for later use) and try and squeeze out as much of the moisture as possible. Then add some sea salt and crush it up with your hands until it is all mushed up.

Add the sausage, eggs, cilantro, ginger and garlic and mash up well. Then lay out your wrappers on a cutting board or something. I do about 9 at a time. Put about a teaspoon of the filling in the center of each one, then wet the forefingers of each hand and paint a little sweep of water along two adjoining sides. Then just fold them over, pinch the corners, and you have little triangle dumplings, ready to go.

Put about three tablespoons of oil in a pan and put in a layer of dumplings. You want to brown them on one side, which takes a couple of minutes on medium high heat for me. Don't turn them over! Just add about half a cup full of water and cover as they bubble, for about a minute. This steams the filling and the top of the dumpling really well. Then remove the top and cook until the water is just about gone. Done!


To dip them, I like a traditional sauce made from soy sauce, white wine vinegar, ginger and green onions.
jademermaid: (Strega Nonna)
I've been sick for a week now!

Really I had a cold on Monday and Tuesday, and then went out to go shopping on Wednesday (I felt fine), and then had a relapse complete with chills and fever, and today I've lost my voice. I caught it from one Rose's kids last week when they came by to watch movies. Damn kids. :-)

Last night I was super bored (still am!), and I invited the kids over to play Rock Band and entertain me. It was great fun, but I think singing along with a couple of my favorites while my throat was sore contributed to losing my voice today. I actually don't feel as bad, kind of tired, but I sound like a scary windstorm.

So, my throat being sore and messed up made me want matzoh ball soup, the only true cold cure in the universe. Here's my recipe:

Matzoh Ball Soup

stock:

I use my broth that I keep after making chicken and dumplings, I usually have a big bag of chicken broth in the freezer, or you can use canned (you'll need a lot of cans though-maybe 5-6). I add a swirl of sea salt, a dash of turmeric, thyme, parsley and Mrs. Dash, and then chop some celery in and that's it. You can add carrots too, if you like, or no veggies at all. The magic is in the balls. When I say that, it sounds dirty, I know.


balls:

1 cup of matzoh meal

dash each of:
garlic powder
onion powder
salt
pepper (only add seasonings if the meal is unseasoned!)

4 eggs
4 tablespoons of vegetable oil.

Mix everything up and let it rest in the fridge for 20 minutes or so.


Bring the broth to a boil and with wet hands form little inch to two inch sized balls (they blow up like balloons as they cook, so keep them small!) drop them into the broth as you make them, and then turn the pot down to a simmer, cover and cook for about 30 minutes.

Done. Mazel Tov!
jademermaid: (Strega Nonna)
I've hardly been online at all, I've been listening to downloaded stuff, lectures (right now, one that analyzes Dante's Commedia), audiobooks and TV shows I'm catching up on. I've become engrossed in the world of torrents! I've not gotten much else accomplished, except that I did finish the Gryffindor scarf for Rose and she seems to like it, which is good. I have lots of other things I want to make before the end of the year, and I still want to do some dance work as well.

Oh man, I'm getting pudgy again too. Happens every year, and it's so hard to stay on top of it when the weather is so gloomy. Today I made pan fried salmon, buttered carrots and wild rice, along with the kefte recipe I've been working on since mom was visiting. I didn't write about that here last week, so I'll do that now.

I was telling my mom that I've been enjoying leek soup lately, and she asked me if I ever made leek patties. I'd not heard of them, but apparently my great grandmother used to make them. So, I had to try and figure out the recipe, because I do try to keep up with family recipes as well as I can. I started with one that I found online, and then started adjusting.

The spinakopita recipe from my mom's mom is really the only thing I have from that side of the family, so I was eager to have something else to work with. Unlike the Spinakopita, the kefte are very easy to make, and since Corey loves them I've made them twice already and plan to make them periodically. It isn't often I find a veggie recipe he likes.

Almost Joya's Kefte (leek patties)

6 large or eight regular leeks, trimmed, cleaned and sliced into 1/2 pieces
1 russet potato, diced small
1-2 packages matzoh ball mix, or about 1 cup of matzoh meal+salt, pepper and garlic
2 eggs, lightly beaten
vegetable oil for frying

Cover the sliced leeks in a pot with water and boil for about 45 minutes, add potatoes, and boil for another 15-20 minutes. The leeks and potatoes need to be super soft and mushy. Drain them in a colander until cool, and press with a spoon until most of the water is removed. transfer to a bowl and mush up well. Add matzoh mix and eggs, and mix very well. Let stand for five-ten minutes and heat up a few tablespoons of oil in a skillet on medium high. Shape the mixture into smallish patties and fry until deep golden brown on both sides. Drain on paper towels.

Super easy. Super yummy. Mom says they are close, but not quite there, so it needs more work. The ones I make have less leeks than she remembers, but you know, leeks are expensive since no one cooks with them that much!

I also found out that my ancestors on mom's side spoke Ladino. I just assumed that they spoke Hebrew or Yiddish, but Ladino is far more interesting! My mom's people are Sephardim (when I was a kid I thought we were named for the Seraphim, LOL), Jews originally from Spain that settled in a place called Monastir, which was once part of Turkey, but now is called Bitola in Macedonia. The language of Ladino is a mixture of Castilian, Yiddish and Turkish, and the music is really all that's left of the language these days. Very interesting music, which I may dance to one day. It is sort of like Middle Eastern meets Flamenco and Fiddler on the Roof. :-)

So I feel a little closer to mom's side of the family, which I didn't know all that much about before, except for the fabulous webpage about us:

http://www.cassorla.net/El_Cass.html

.
jademermaid: (Default)
Because I'm feeling puny, I decided to make soup for dinner tonight. The fun thing about soups and stews is that you can play around in the kitchen and make stuff up, working with what's at hand.




Easy Bloodbath Soup!

1 large can tomato juice
2 cans stewed tomatoes with basil and oregano (scrunch these up with your fingers before you put them in, or use diced)
1 bag of Italian frozen veggies
1 package of pasta (I'm using some gnocchi, but that's not the easiest to find, any pasta will do)
salt and pepper
parmesean cheese for the top if you like.


Directions:

Put in pot and turn on the stove! (I love when it's easy)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is just what my poor sore belly wanted. I'm going to have this and a slice of whole wheat toast and try and get a nap before class.
jademermaid: (Default)
Greek Chick Pea Salad Recipe

This recipe serves: 8
Preparation time: 20 minutes

Ingredients
2 16 ounce cans chick peas (garbanzo beans), rinsed and drained
3 plum tomatoes, diced
3 celery stalks, finely diced
3 scallions, sliced thinly
1/2 cup kalamata olives, pitted and chopped
8 basil leaves, chiffonade (shredded)
1 tablespoon olive oil
juice of 3 lemons
salt to taste
freshly ground black pepper

Cooking Instructions
1. Combine the chick peas in a large bowl with the remaining ingredients. Toss well and taste for seasoning.
2. Serve at room temperature or chilled. (This recipe can be made in advance and stored in the refrigerator for up to 3 days).

Nutrition Facts
Serving Size: 3/4 cup
Calories 162
Protein 5 g
Total Carbohydrate 25 g
Dietary Fiber 9 g
Sodium 452 mg
Total Fat 6 g
Saturated Fat 0 g
Percent Calories from Fat 30%
Percent Calories from Protein 13%
Percent Calories from Carbohydrate 57%
jademermaid: (Swedish Chef-cooking)
Afghani - Aush E Asli (Pasta And Meatballs) adapted from
Afghan Food and Cookery by Helen Saberi

Ingredients
1 Pound Ground Lamb Or Beef
1 Medium Onion -- Grated
1 Teaspoon Cilantro -- Chopped
1 Teaspoon Cumin
1/2 Teaspoon Pepper
1 Medium Egg
Salt
3 Tablespoons Olive Oil
2 Medium Onion -- Sliced
1 Can Tomatoes -- Chopped
Salt And Pepper -- To Taste
8 Ounces Spaghetti -- Cooked
16 Ounces Yogurt
1/2 Teaspoon Cayenne
1 Tablespoon Mint
3 Cloves Garlic -- Chopped
Directions Combine meat, onion, cilantro, cumin, pepper, egg and salt.
Mix well and roll into small balls. Saute onions in oil for 5 minutes.
Add tomatoes, salt and pepper. Simmer for 5 minutes. Add meatballs and
cover, simmer for 30 minutes. Add yogurt, cayenne, mint and garlic.
Simmer but do not boil for 10 minutes. Add spaghetti and serve. Serves 4
jademermaid: (Swedish Chef-cooking)
I made this up today because I was craving ratatouille but didn't feel like turning the oven on. One of the ladies who comes by to get her hair hennaed has just opened a nursery, and she brought me some lovely yellow squash. I had no zucchini, but next time I make this I will get some. I figured that some other people out there might be looking for things to do with garden vegetables, and it just doesn't get any easier than this.



Easy Stovetop Ratatouille

four small yellow squash, sliced
one large vidalia onion, sliced
chopped garlic
one can whole pitted black olives
one small can mushrooms
one can of stewed chopped tomatoes with basil, garlic and oregano
4 leaves fresh basil, chopped
olive oil
one healthy shake of Mrs Dash
sea salt
black pepper


Put some olive oil in a large skillet, as Rachel says, 'a couple of times around the pan". Put in the squash, the onions and the garlic, and cook on medium high until they are tender as you like. I prefer my veggies to still have some firmness, but the onions to be see through, so about three to five minutes should do it. Then add everything else and simmer for about five minutes more.

Boom. Done. Yum.
jademermaid: (Me tribal)
Yesterday I went for a mile walk at the park with Rose, and today I have done my drills but nothing else.  I do have class tonight, so at least that's something.  Tomorrow I plan to get back with the weight training DVD.

I suppose I could at least get 60 crunches in before class, let's see if I keep to that.

I have lost 3 or 4 pounds since the hafla according to my scale. That's not surprising, since I was a bloated whale at the time!  I really feel the need to get back down at least 10 more pounds ASAP, and a few more wouldn't hurt. The weather is nicer now and that always helps. I've been eating better and less, and drinking more water.  All of these are natural changes to me, I just don't feel like I want to eat as much when it's nice outside.

Today I had my protein shake, which I adapted from a TV show I watch quite often.  It's:

an assortment of frozen fruit (strawberries, blueberries, blackberries and peaches=2 cups total),
a scoop of soy protein powder,
a teaspoon of flaxseed oil,
a drizzle of dark local honey,
a banana and half a cup of warm water.

Blend it up and it's yummy stuff!  It also fills me up in the morning, when I do my most intense eating for some reason. I've been having these shakes for breakfast most mornings for the past week or so.  I really think they are helping.  I'm thinking of adding more healthy stuff in a little at a time.

I made my apple pork chop recipe with pork loin instead, and it was pretty good--the meat was not as yummy because there is less fat, but the apple helped make up for it.  For early dinner I had low fat cottage cheese and a yummy mango I bought down at Shubha's, and a handful of unsalted sunflower seeds.  Tonight I'm planning on either a salad or a turkey wrap.  I hope this pays off, because I really hate dieting.  I think I'm going to go back to what used to work for me while I was on the road--I would eat light all week, and then have a guilt free lunch and dinner on Sundays. Of course I was dancing five sets a night back then, but it should still work, and it did keep me from cheating too much.

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jademermaid

October 2011

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