I made this cake last week, and oo la la, was it yummy. Here’s the recipe: take my orange cake recipe and throw in a pint of blueberries.
And perhaps this week I will make mabul cake. A friend just told me how to marbleize cake: pour in the white batter. Pour the chocolate batter in stripes over the white batter. Move a knife back and forth in the opposite direction of the chocolate stripes. Will it work? Advice welcome.
I invented this recipe because I have lots of basil in my garden. I discovered meatloaf freezes well, so I made it today, and I will serve it to my guests this coming Shabbat.
How to Make the Meatloaf:
Mix all the ingredients in a bowl. Transfer to a baking dish – I used a covered casserole dish, but a loaf pan with aluminum foil covering is fine. Bake for 1 hour at 350°.
Leftovers: If you happen to have leftovers, warm up half a jar of tomato sauce and throw in the leftovers. You can add more fresh basil, if you have. I served this on spaghetti, and my daughter said it tasted like special restaurant food.
For more kosher recipes, be sure to visit KCC – the Kosher Cooking Carnival. Please thank Batya while you are there.
Another basil recipe: Basil Pesto on Noodles
Look, Ma, no mayonnaise!
I realized after years of making potato salad that what I really like is when the potatoes and hard boiled eggs make the salad creamy, but the peas and red onion are what I love to eat. I came to this conclusion one weekend when I only had potatoes left in my salad (because I had picked out and eaten all the peas), and all I needed to do was add more peas, another hard boiled egg and some olive oil and I had more of the salad I had made on Friday.
6 oz. frozen peas (or cut string beans or both)
3 yellow potatoes (or any potato that becomes creamy when cooked)
1 tsp. sea salt
olive oil to coat the potatoes
1 Tbsp. apple cider vinegar (or use one fresh lemon, squeezed)
1/2 chopped red onion (or use a sweet vidalia onion or scallions)
1/4 cup cut fresh sage or fresh dill
pepper to taste
2 hard boiled-eggs
Take the frozen peas out of the freezer and put in a bowl. Boil the potatoes in water for about 40 minutes. After 30 minutes, add the eggs to the top so they can cook along with the potatoes. When the potatoes are tender (or starting to crack), cut them up and put them in the bowl with the peas. Sprinkle olive oil to coat. Put the hard boiled eggs aside in cold water. Add sea salt and pepper to taste. Add chopped onions and mix. Peel and chop the eggs into pieces. Add apple cider vinegar, chopped eggs and fresh herbs to the salad. Mix and serve. You can double the size of the recipe, if you like.
As we have a three day holiday of Rosh Hashana coming up this week, this is an easy recipe to make the day before the holidays or even on the holiday, if you plan to cook. You just need to make sure you have the ingredients.
Adapted from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks
Gil Marks calls this “Moroccan Vegetable Stew for Couscous.” I used white beans and brown rice, and I left out the cabbage. I also changed the amounts and cooked it all in a crockpot. Still delicious!
Ingredients:
If you use dried beans, soak the beans overnight the night before you prepare the recipe. If you use a can of beans, add the can towards the end of the recipe. Cook the beans in your crockpot for a few hours until soft. Add carrots, sauteed onions, sweet potatoes and turnips and cook for another hour in the crockpot. Add spices, the zucchini and cooked beans (if you used canned beans – if you started with dried beans, they should already be in their cooking). Cook until zucchini is tender, about twenty minutes. Sprinkle the parsley on top at the end.
The original recipe says serve on couscous, but I served it on brown rice. Drizzle the liquid on top like it’s gravy.
Gil Marks suggests this stew as a dish to serve on Rosh Hashana (yes, the Jewish New Year is the next holiday on the Jewish calendar, unless you count Tu B’Av). I think of it as a summer stew, because you can get delightful fresh garden vegetables to include in the stew at this time of year.
I have recently been exploring millet. Some say millet is an alkaline forming grain (and that this is a good thing). While the alkaline/acidic food balance theory may just be a theory, I’ve gotten interested in learning how to cook millet. What do I do with it?
I’ve made millet like rice: two parts water to one part millet. It was OK, kind of grainy, and when it was warm, and I stuck in a bit of cheese, I liked it better (but cheese is supposedly acidic, so that sort of defeats the alkalizing part). Recipes, anyone? Here are some I found online:
I haven’t tried any of these recipes. Which one should I try? Would you try any?
On a related topic, Batya will be hosting the next Kosher Cooking Carnival. She would like you to submit a post and to be a host.
In topics related to blog carnivals, JPIX (Jewish Photographers Blog Carnival) will appear on this blog at the end of June. So submit your favorite post with a great photo.
Upcoming on this blog (tomorrow): How to Pay a Shiva Call: A Guide for Non-Jews, non-observant Jews, Jews who need to brush up on the tradition of shiva, and people who find the idea of comforting a mourner a bit scary
Welcome to the #54th edition of Kosher Cooking Carnival, the blog carnival of kashrut in Jewish law, reviews of kosher restaurants and cookbooks, Shabbat and holiday menus, and kosher recipes.
Upcoming is the Jewish holiday of Shavuot, and it is customary on this holiday to eat dairy. However, there are those that insist on eating meat with every holiday meal, and so they have a bit of dairy first and then meat. There are others who insist on never, ever, ever having any animal products, and so they eat vegan food as usual. Finally, there are those like myself who are lactose-intolerant or allergic to dairy, so we avoid it, too. Thus the name of this KCC edition.
First, our newest Kosher cooking blogger, BookishIma, presents Olive Cheese Pie with Spelt Crust. Wow, does that sound good.
Mrs. S. teaches a Shavuot classic: Milchig Lukshen Kugel (translation= dairy noodle casserole).
Cooking Manager (don’t you love the header on that blog?) suggests a Greek Salad with Feta Cheese and Olives, recipe by Michelle, for Shavuot.
For those of us who want pareve dishes to serve with either meat or dairy, try Japanese Noodle Salad with Peanut Sauce.
Batya talks about how Shavuot used to equal cheesecake, but some her neighbors grill meat for the holiday.
Ilana-Davita describes an Algerian custom of eating fromage blanc, a date and matzah ashira on Shavuot.
This could dress up a simple steamed vegetable: Sweet and Tangy Dressing, by Ilana-Davita.
Batya gives recipes that are more than mashed potatoes.
You can learn more about your food processor by reading Cooking Manager’s interview with cookbook author Norene Gilletz.
David Tzohar shows how to prepare Shabbos Gedempte Hin (boiled shabbat meal).
GetReadyDad has a recipe for Artichoke Beef Sliders.
If you want a Mediterranean style chicken, here’s one by Gloria Kobrin with currants, pine nuts and olives.
Cooking Manager says Chickpea Casserole with Rice and Tomatoes could be for Shabbat or an every day meal.
Instead of chulent, try Westbankmama’s Quinoa Salad.
You may want to make these peanut butter balls by G6 for dessert.
Ilana-Davita teaches cottage cheese bread: One Basic Recipe, Two Different Loaves.
Devo bakes these cheese-filled spinach rolls. Serve them right out of the oven for the best “gooi-ness.”
Batya recommends the Club Sandwich at HaGov in Jerusalem.
A Mother in Israel found a worm in her avocado.
Or at least Pareve to Dairy: Ricky’s mom tells of the non-ending supply of milky spatulas.
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To view previous editions, click on any of the following links: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, KCC Meta Carnival, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, and 53.
The next edition will be on Rosh Chodesh Tamuz (June 13).
Thank you to Batya for managing the Kosher Cooking Carnival. Submit a post for an upcoming carnival. Offer to host an upcoming carnival by contacting Batya.
Adapted from Japanese Foods that Heal: Using Traditional Ingredients to Promote Health, Longevity, and Well-Being by John and Jan Belleme
12 oz. udon or soba noodles (recipes called for soba and I used udon, in the hopes my kids would like this – no luck, but I loved it)
2 cups of small broccoli florets
1 cup of sliced cabbage (recipe said use napa cabbage; I used savoy cabbage)
1 large carrot, cut into thin matchsticks
3 green onions (scallions), thinly sliced
optional: 1 kirby cucumber, peeled and sliced (I skipped this)
1/2 cup smooth peanut butter
1/2 cup warm water
2 tablespoons peanut oil (I used olive oil and sesame oil instead)
1 tsp. minced garlic
1 Tbsp. minced fresh ginger
3 Tbsp. shoyu (Japanese soy sauce)
1 Tbsp. plus 1 tsp. rice vinegar (I skipped this)
1 Tbsp. plus 1 tsp. fresh lime juice (I used fresh lemon juice)
1 Tbsp. mirin (Japanese rice wine – delicious condiment, if you can get some)
1/2 tsp. dried red pepper flakes (I used hot pepper sauce instead)
Cook the noodles in a large pot of boiling water. Stir to prevent sticking. Cook until tender but firm. Drain. Rinse with cold water. Set aside in large bowl.
Steam the broccoli until bright green and tender-crisp. Remove, then steam the cabbage and carrot sticks. Add to noodles. Add the scallions and cucumber to noodles as well.
Mix all the peanut sauce ingredients in the food processor. Puree until smooth. Add to the noodles and toss gently. Serve.
The recipe for this dish of cabbage with carrots, ginger, orange, miso is here as Winter Slaw and here as Fresh Tekka. It is adapted from a macrobiotic recipe, and if I have the time, I make it once a week.
Thursday’s Challenge is “FOOD” (Meals, Restaurants, Eating, Vegetables, Unusual Foods, Cooking, BBQs,…).
If you really like food shots, see the apple pie in the previous post.
Want a piece of apple pie? Use this pie crust, take four granny smith apples, peel ’em, slice ’em and toss sugar and cinnamon all over them. Put the apples in the pre-baked crust, cover with additional crust dough (throw some oatmeal in the top crust), and bake for about 50-60 minutes in a 350° oven.
Want more recipes? I will be hosting the Kosher Cooking Carnival on May 16, so be sure to visit on that day. If you are a blogging cook or a cooking blogger and have a kosher recipe to share, please submit the post. Kosher Cooking Carnival is a blog carnival about kosher food, halachot (laws), customs, reviews of restaurants and cookbooks. If you want to host a KCC or for more information, visit Batya.
Like food photos? I have fresh slaw for Thursday Challenge, to be posted some time after 8 pm Eastern Time this evening.
Passover is a challenge even for vegetable salads – sometimes one cannot get a certain condiment with a Pesach hashgacha (approval) that adds flavor, so one gets creative. Last year I blogged about the Slavery to Freedom Salad. This year I became enamored of a macrobiotic dish of pickled radishes with umeboshi paste. Since I cannot get the umeboshi paste for Passover, I came up with this combination of the two salads:
Ingredients:
Cut the radishes into circles and cook them until slightly soft in the beet juice. Mix with oranges, chopped parsley and red onion. Serve at room temperature.
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Don’t know what to do with the cooked beets? Here is what I put together:
Peel the beets after boiling. Discard skins. Chop into circular pieces (and then cut in half again, if desired). Drizzle with olive oil, sea salt and pepper. Garnish with scallion and parsley. Sprinkle with fresh lemon juice.