Middle East Cooking : Humous, Felafel, etc

Ten-Grain Whole Wheat Oats & Molasses Bread

2011-12-10T17:45:00.001-08:00

This wonderful bread is made with organic whole wheat, whole oats, ten-grain cereal, molasses and honey. It is packed with vitamins and is very healthful to the digestive system. I make this bread twice a week and know that I am eating something good for me and my family. You will love this hearty bread which is easily make in your bread machine.

Wet Ingredients
Into a 2 cup glass measuring cup add together:

1 cup + 2 tablespoons of very hot water
2 tablespoons of vegetable oil
1 tablespoon honey
1 tablespoon molasses
2 heaping tablespoons of dry milk

Mix thoroughly and add to your bread machine pan. Close the lid while you assemble the other ingredients to keep the liquid warm.

Mix 1 egg lightly in the glass measuring cup; set aside.

Dry Ingredients

3 1/3 cups of organic whole wheat bread flour
1 1/2 tsp salt
4 tablespoons ten-grain cereal
1/4 cup organic whole grain oats

Mix these dry ingredients together.

Assembly
Add the egg to the liquid mixture now in the bread machine; add the dry ingredients on top of the wet. Make an indentation on the top of the flour and add 1 1/2 teaspoon bread machine dry yeast. Close the lid and begin the bread machine process for "whole wheat bread."

Take it out as soon as it is done and let it cool on a bread rack; store in zip lock bag. This bread will freeze well.

Maklubeh: Upside-Down Meat & Rice Casserole

2011-07-10T15:54:00.000-07:00

This is a particularly popular dish throughout the Middle East and in each region it varies. I say, take your liberties, use the meat and vegetables you prefer! The first time I had this was in Jerusalem, prepared by an Arab Christian friend...and it was love at first bite!

For this dish, you can use cooked chicken, beef, or lamb. I usually use chicken that I have boiled whole and deboned.

1 whole cooked chicken, deboned, shredded or cut into good-sized pieces
2 medium sized eggplants, sliced
1 large onion, sliced in half, cut up
2-3 medium carrots, peeled and cut lengthwise or on diagonal
1 whole cauliflower, cut into florets
3 1/2 cups of meat broth (or use prepared stock)
Salt, pepper, to taste
1/2 tsp allspice - or other Middle Eastern spices you like
pinch of saffron - for color (optional)
2 cups Basmati white rice (I prefer brown rice, in which case I cook it 45 minutes)
1/4 pine nuts, toasted (optional)

PREPARE THE VEGETABLES:
Cut the eggplant into 1/2 inch thick rounds and place in a colander; sprinkle with salt and let the bitter juices drain for about 45 minutes. Pat them dry and place on dish.

Slice the carrots and the onions and set aside.

Fry the eggplant and let it drain on paper towels; fry the carrots the same. (Alternatively, you can roast the vegetables in the oven with a little olive oil and salt. It is quite delicious like this and my preference.)

Saute the onions until golden brown.

NOTE: For a vegetarian option, omit the meat and add other root vegetables to fry or roast. Assemble with the rice and spices in the same way.

ASSEMBLE THE COOKING POT
In a large, wide pot, wipe around the pot with some oil, and then begin the layering with the eggplant on the bottom of the pot and up the sides. Next add the other vegetables, spices, pressing down lightly. Finally end with the rice, and add the broth, making sure the rice is covered with the broth. Put a dish on top of the food so it does not float around during the cooking.

Cover the pot with the lid, bring to a boil, and turn the heat immediately down to very low and cook for the suggested time for the rice. Test the rice at the end of the time and cook longer if needed. After the rice is done cooking, let it rest off the fire for about 20 minutes until it sets. With a spatula, gently loosen the rice and vegetables away from the edge of the pot.

PRESENTATION
This is the time when you get the "WOW!" response from your family and friends. Onto a plate larger than the pot, invert the pot into the middle of the platter. Gently tap around the top and sides of the cooking pot to loosen the rice and vegetables. Carefully lift the pot off the platter and your meal-in-a-pot should stay fairly centered on the platter. Some of the vegetables will be darkened, but they are quite delicious. Top with toasted pine nuts and a bit of parsley for color.

Serve the Maklubeh with yogurt, along with salads and Arabic bread. This is a crowd pleaser and makes a few ingredients go a long way.

Ka'ak: Anise-seek Rings

2011-01-31T08:32:00.000-08:00

Ka'ak - Savory Anise-seed Rings

3 tablespoons fresh yeast or 4 pkgs active dry yeast
3 tablespoons plus 2 tsps kosher salt
2 1/2 pounds (8 cups) all-purpose flour
1/3 cup and 1 tablespoon anise seed
1 heaping tsp ground coriander seed
1 heaping teaspoon ground cumin
2tablespoons vegetable oil
1 tsp sugar
1/2 pound (1 cup) vegetable shortening
1 egg
1/4 cup sesame seeds

1. Preheat oven to 400 degrees F. In a small glass bowl, add 2 1/2 cups of lukewarm water, a little sugar, salt, and yeast - mixing it well. set asisde until the yeast is dissolved and bubbles appear on the surfarce. Stir it up.
2. Put the flour in a large mixing bowl and form a well in the center. Add the anise seed, coriander seed, cumin, oil, sugar, and vegetable shortening. Stir until well combined. Then add the yeast mixutre into the well, absorbing all the flour. Mix thoroughly.
3. Knead the dough for about 15 minutes. It should be soft, yet smooth and elastic, and it should no longer stick to the sides of the bowl. (Add a sprinkle of flour if it is too sticky as you knead.)
4. Cover the bowl with a dry towel, and let the dough rise for about 1 1/2 hours in a place where it is warm and not drafty.
5. On a lightly floured work surface, punch down the dough and divide in half. Roll half the dough into a 2-inch diameter log. Cut the log into 1/2-in rounds and roll each of the rounds to a length of about 4 inches, crimping each edge if yo ulike.
6. Shape each strip into a ring, crimped edges facing outward. brush each ring of dough lightly with the egg beaten with 2 tablspoons of water. Then dip each dough ring into sesame seeds. Place the Ka'ak on a lightly greased or parchment-lined baking tray in even rows.
7. Bake each 10 minutes. When all the ka'ak are completely baked, reduce the oven temperature to 250 degrees F and bake for an additional 20 minutes. Then crisp by reducing oven temperature to 200 degrees F for 20 minutes. The crisping stage is essential to produce the crunch and texture desired. The ka'ak should appear very light gold and crisp. Let cool and store in an airtight container.

This recipe is taken from my favorite cookbook: Aromas of Aleppo: The Legendary Cuisine of Syrian Jews which can be purchased on Amazon.com

Sufganiyot - Jelly Filled Donuts for Hanukkah

2010-12-01T08:17:00.001-08:00

I came across this great video series of an authentic Israeli recipe.

Check it out:

Enjoy! Hag Hanukkah Sameach to all my friends!

Graybeh - Butter Cookies in Powdered Sugar

2010-06-03T10:57:00.000-07:00

Graybeh are a kind of Middle Eastern shortbread - buttery and powdery white. Some people make them with a single raw pistacio in the center, but I prefer to make the little balls, and roll them in powdered sugar.

1 1/2 cups unsalted butter
1 cup superfine sugar

1 cup water

3 cups unbleached all-purpose flour

1/2 cup shelled raw pistachios (skins removed) - optional

Melt the butter in a covered glass dish, watching carefully it melts slowly and does not boil. Strain off the melted butter and throw out the milky liquid....use only the clarified butter for this recipe.

Place the sugar in a large bowl. Add 1 cup plus 1 tablespoon of the clarified butter and mix well. Refrigerate for 30 minutes until it hardens.

Preheat oven to 300 degrees F.

Remove the sugar-butter mixture from the refrigerator. Beat on high speed with an electric hand-held mixer until it has the consistency of whipping cream, about 5 minutes. If the dough is too hard to beat at first, mix with a spoon, then use the electric mixer.

Add the flour, 1 cup at a time, blending with a wooden spoon. Knead with your fingertips to make the dough soft and pliable to work with, a good 10 minutes.

Take a piece of the dough and roll it into a small ball and set on a parchment paper-lined cookie sheet. Try to make all the balls uniform. Don't worry about spacing them as they do not melt or spread out. (At this point, if you want to add your pistachio, flatten the ball slightly with a thumbprint and place 1 single unsalted pistachio in the center.) The dough is very delicate, so take great care in handling as it will be a bit crumbly.

Place cookie sheet in pre-heated oven and bake for only 10 minutes, taking care not to overbake! Then cool completely on the sheet (the cookies will appear almost raw and still soft when you take them out, but will harden when cool). This is the biggest mistake I make - assessing they are not cooked, and continue cooking them!

You can freeze in a tightly sealed plastic container for up to 1 month, but I'd be surprised if you have any left to freeze!

Lebane - Middle Eastern Yogurt Cheese

2009-05-28T11:39:00.000-07:00

4 cups of homemade Leban (Middle Eastern yoghurt)
1 tsp salt
Cheesecloth, or new cotton cloth

Procedure:Pour the homemade yoghurt into the cheesecloth and fold up the corners. Twist the cheesecloth and tie up the cloth with a string. Hang the cloth in the kitchen over a deep dish to catch the whey that will drip out slowly. Let the yoghurt in the cloth hang for at least 8 hours, or overnight.

The next morning, unwrap the cloth and carefully scoop out the cheese into a container; refrigerate.

To serve:
Use as you would for cream cheese as a spread, either plain or add herbs. You can also sweeten the cheese with sugar and top with sugared berries for a tasty dessert. This can also be used as the base filling for homemade cheesecake.

Leban - Middle Eastern Yogurt

2009-05-28T11:34:00.000-07:00

1 Gallon (2 liters) 3% (or higher) Milk
5-6 tblsp of good Bulgarian yoghurt or a natural nothing artifically added yoghurt of your choice!

Procedure:
Pour the milk into a large heavy saucepan. Bring to a boil. Turn off heat and let the milk set until it is cool, skimming off the dried skin that accumlates on top. The milk is cool enough when you can insert your little finger into the milk and be able to count to ten comfortably. This is the trick of my Aunt Linda, a terrific cook of Middle Eastern food!

Put the starter yoghurt into a small mixing bowl and add the cooled milk to this mixture 1 tablespoon at a time. Add several spoons and mix well. Whisk this starter mixture into the saucepan. Pour the milk into a clean gallon jar and cover tight with a lid. Wrap a large Turkish towel, including the bottom of the jar, and set in a warm corner without drafts and leave there for at least 8 hours. The yoghurt should be set. Put in the refrigerator for at least a couple of hours before using.

Homemade Cheesecakes

2009-05-26T19:23:00.000-07:00

2 lb. container non-fat, preferably Middle Eastern "Lebane" - plain yogurt- at room temperature
3/4 c. sugar
2 eggs
2 tsp. vanilla flavoring
Prepared cookie crust
Fresh fruit, sweetened, set aside to weep a bit
Fresh Whipped cream (non-fat)

To the yogurt combine sugar, eggs and vanilla flavoring. Beat with mixer until smooth. Pour into cookie crust and bake in preheated 350 degree oven for 50 minutes. Serve chilled (or room temperature) with sweetened fresh fruit on each serving, and a dollop of fresh whipped cream (non-fat of course!).

Below is a great video about Shavuot and cheesecake.
http://www.youtube.com/watch?v=surglUxi-Ac

Harvest Fruit Salad, Figs, & Vanilla-Honeyed Lebane

2008-09-21T20:23:00.000-07:00

It's that time of year - the end of the harvest is near. The fruit and vegetable markets are overflowing with an abundance of a brilliant array of color.

This is a good time of year to take advantage of eating fruits and serving them up in an attractive manner - appealing to your family and visiting friends.

This is a favorite of mine when invited to a barbeque or any kind of end of the summer get-together. Purchase a variety of fruits, including a small watermelon, a melon or two.

Harvest Fruit Salad

Cut the watermelon as shown in the picture below. When halved, use a melon baller and make as many balls as possible. Whatever is left on the bottom and sides, simply scoop out and transfer to a container for another use later. Next, use your melon baller for the other melons and add to the halved watermelons. Cut up the remainder fruits in smaller chunks. Add whole cherries, berries, grapes whole.

VANILLA-HONEYED LEBANE
To 1 cup Leban - or use an all natural low-fat unflavored yogurt - add the following:

1 tsp vanilla (use a good one)

1 tablespoon honey (or more, to taste)

Stir to mix well and put it in a small serving bowl. Serve a spoon or two over the fruit salad.

FIGS & HONEYED LEBANE

To your prepared 1/2 cup Lebane (Middle Eastern homemade yogurt cream cheese) add:

dash of vanilla

1-2 Tablespoon honey (to taste)

Mash in ingredients to Lebane and mix well. Halve the figs carefully; take about 1/2 teaspoon of honeyed Lebane to the top of the figs. Add 1/2 walnut if desired.

Pickles - Homemade

2008-07-04T19:56:00.000-07:00

Middle Eastern homemade pickles are offered as a simple appetizer to a number of Israeli restaurants. Using large jars to pickle the vegetables, they look pretty with a combination of cut up turnips, cauliflower, baby eggplants, cucumbers, cabbage, carrots, onions, red peppers, garlic and even hard boiled eggs. Below is a typical pickling brine used:

Cut up your own combination of the following:
1 large beet, peeled and quartered
onion - white or red
cauliflower, broken into florets
green cabbage cut into 2-inch chunks
cucumbers
turnips
red peppers, sliced
carrots - cut into thick slices
garlic - left whole

Brine
4 cups cold water
1 1/2 cups white vinegar
4 1/2 tablespoons coarse or kosher salt (no iodine)
1/4 teaspoon red pepper flakes or 1 small dried pepper
10 whole peppercorns
1 tsp mustard seeds

1. Fill a 1-quart jar with the vegetable of choice, placing the quartered beet on the bottom (if desired), red pepper flakes or dried pepper
2. Bring the water, vinegar, salt, and garlic to a boil in a medium-size saucepan. Pour the mixture over the vegetables. Close the jar tightly. Set aside in a cool, dark place for 3 full days (72 hours). Store in the refrigerator for up to 3-4 months.

Malawach

2008-04-12T19:22:00.000-07:00

Malawach is one of a number of dishes brought to Israel by the Jews from Yemen. This is also a real favorite with Israeli's as it is so easy to cook up for a quick breakfast, lunch, or snack.

4 cups flour
1-1/4 cups water
1/2 tsp salt
1 stick margarine
tomato sauce (optional)
sour cream (optional)

Mix flour, water, and salt until dough becomes soft. Add more flour if dough is sticky. Cut dough into two sections. Knead and roll each section into a 20x20 inch sheet. Spread margarine on the sheets. Fold each sheet like an envelope with ends meeting at center. Repeat folding process to get two layers of folds. Cover with a paper towel, let sit for 1/2 hour. Cut each sheet into 10 parts. Form each piece of dough to the shape of your frying pan and fry until golden brown on both sides.

Serve with tomato sauce or sour cream.

Pita (Pocket) Bread

2008-03-22T19:23:00.000-07:00

INGREDIENTS:
2 packages dry yeast
1 teaspoon sugar
1 1/2 cups lukewarm water
1 teaspoon salt
4 cups all-purpose flour

PREPARATION:
1. Mix together yeast, sugar and lukewarm water. Let stand for 10 minutes in a warm place.

2. Mix together flour and salt. Add to yeast mixture.

3. Mix well. Knead.

4. Place dough in a lightly greased bowl, cover, and leave in a warm place for one hour or until the dough has doubled in volume.

5. Punch down the dough. Knead. Divide into 20 small balls.

6. Roll out each ball thinly on a floured surface. Place pitot on an ungreased cookie sheet, cover, leave in a warm place, and let rise for 30 minutes.

7. Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius). Place cookie sheet on the bottom rack of the oven. Bake for a few minutes until the pitot puff up.

SERVING SUGGESTIONS:Serve pita warm with hummus and Israeli salad.

STORAGE SUGGESTIONS:After the pitot are completely cool, they can be stored in food storage bags in the refrigerator or freezer.

(recipe by Giora Shimoni)

Crustless Mushroom & Wilted Greens Quiche

2008-03-02T21:05:00.000-08:00

1 cup mushrooms, sliced
1/2 onion, chopped fine
1/2 head of garlic, roasted in the oven in olive oil
Olive oil
Greens (spinach, mustard, other), chopped fine
6 sun-dried tomatoes, chopped very fine
1 tsp salt
1/2 tsp fresh ground pepper
1 cup Half & Half
4 eggs
1/2 cup Feta cheese
1 cup grated cheese (your choice)
Thin Slices of red peppers
Nutmeg

Preheat oven to 425 degrees. Saute the mushrooms, onions, and add the roasted garlic in frying pan at the last minute. Add seasonsings and greens, stirring for a couple of minutes until the greens are wilted.

Whisk the eggs and half & Half. Add the ingredients from the frying pan to the cream cheese mixture in a large mixing bowl. Pour all of this into a greased baking dish. Bake Quiche for 15 minutes and then turn down oven to 350 degrees for 45 minutes or until it is set in the center.

Shakshuka!

2008-03-02T20:13:00.000-08:00

A Sephardi favorite. No Middle Eastern restaurant menu is complete without it, though Hungarians also delight in this dish with the addition of lots of paprika. Leshakshek means "to shake" in Hebrew. Every cook from North Africa has his or her own personal version of this egg and tomato dish. Whatever vegetable is used, it must be fresh, not canned.

1 lg. onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes
2 tsps sweet Paprika
salt and pepper to taste

In a large frying pan, saute onion until lightly browned. Slice tomatoes in quarters or grate on largest holes of a grater. Mix grated tomatoes, onion, and paprika and cover and cook over low heat for 25 minutes. Remove cover and break eggs over the surface. Stir gently to and circle around the yolks yolks to separate the eggs; cover and cook for about 3 or 4 minutes until eggs are slightly set. Sprinkle with salt and pepper. Serve with sliced baguette bread or fresh pita to sop up the delicious sauce.

Variations: One minced garlic clove may be added to the onion, or 3 to 4 slices of red pimento may be sauteed with the onion.

Shakshoka for Martin Berasategui from Elisha Ben-Haim on Vimeo.

Middle Eastern Pasta & Vegetables

2008-02-29T22:02:00.000-08:00

Ingredients:

1 pound of Pasta - your choice
Water to cook pasta

Cherry tomatoes, cut in half
1-2 Courgettes or zucchini, cubed
Red and green peppers, sliced very thinly
1 onion, cut up
1/4 cup Olive Oil
1 tsp salt
1/4 tsp pepper
1-2 cloves garlic, minced
1/4 cup parsley, minced

Cook pasta according to package instructions; drain pasta and set aside.

Saute courgettes, peppers, onions in olive oil; season with spices. Add minced garlic and cherry tomatoes and saute for a couple of minutes. Turn this out onto the drained pasta and toss lightly. Drizzle with more olive oil, and sprinkle with minced parsley; adjust the salt and pepper seasoning.

Black-Eyed Pea Salad

2008-02-29T22:01:00.000-08:00

1 bag (8-10 oz) of Black-eyed peas
1 tsp salt

Assemble the salad:
6 green onions, finely chopped
1/4 cup fresh parsley, minced finely
3-4 large radishes (1/2 Israeli radish!), finely chopped
2-3 stalks of celery, finely chopped
1 red pepper, finely chopped

Dressing:
1/8 cup fresh squeezed lemon juice
1/2 cup olive oil
2 cloves garlic, finely minced
2 tsp salt, to taste
1 tsp fresh ground pepper
2 tsp McCormick's Grill Mates Steak Seasoning
1 tsp McCormick's Salt Free Herb & Garlic Seasoning

Whisk all ingredients for the dressing well. Add this to the salad and stir well.

Procedure:
Place the black-eyed peas in a heavy stock pot with salt; bring to a boil and then turn down to a medium-low boil. Cook the black-eyed peas until they are tender.

Drain the black-eyed peas and set them aside to cool. In a large mixing bowl, add the peas, vegetables, seasonings and dressing.

Serve the black-eyed peas on a platter of salad greens.

Lentil Salad

2008-02-29T22:00:00.000-08:00

1 pkg of Lentils (12 oz.)
Water to cover and cook lentils
1 tsp salt

Saute:
Cooked lentils
1 tsp salt
1/2 tsp pepper
2 tsps cumin
2 tsps McCormicks Grill Mates Steak Seasoning
1 tsp McCormicks Salt Free Herb & Garlic
4 tblsps olive oil

Assemble Salad:
Seasoned lentils and spices
1 bunch green onions, chopped fine
1 green pepper, chopped fine
Several radishes, chopped fine
1/4 cup Parsley, finely minced

Dressing:
1/8 cup fresh squeezed lemon juice
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
1 clove minced garlic (optional)

Whisk all ingredients for the dressing well. Add this to the lentil salad and stir well.

Procedure:
Place lentils in large stock pot and cover with water; add salt. Bring to a boil and simmer on low until lentils are tender, but do not fall apart or are mushy. Drain.

Add oil to frying pan and stir in cooked lentils; add cumin, seasonings, pepper and salt and stir well to coat. Set aside to let them cool.

Put cooled lentils in a large mixing bowl. Add all chopped vegetables with dressing and stir well.

Place lentil salad in a pyramid shape on large serving plate atop of variety of colorful salad greens.Top with pinch of coarse salt, fresh ground pepper and chopped parsley. Decorate with roasted red peppers, red onion rings, or fresh green pepper rings.

Middle Eastern Rice

2008-02-29T21:56:00.000-08:00

1/4 cup butter (olive oil can be substituted)
1 cup very thin egg noodles, broken
2 cups Basmati long grain rice
4 cups water
1 tsp salt

In a large pot, add butter and thin egg noodles, and cook over low heat until browned, turning constantly so the butter and pasta do not burn. Add rice and stir well to coat. Add water to this butter and pasta mixture and bring to a boil; turn heat down to low and cook for about 14 minutes, according to the rice package instructions.

Turn out into serving bowl and fluff up rice. Sprinkle with toasted pine nuts or pistacio if desired.

Mejudara (Rice & Lentils)

2008-02-29T21:55:00.000-08:00

6 cups water1 cup of lentils
1/4 cup olive oil
2 onions, sliced thinly2 cups of long grain white rice or long grain brown rice
4 cups of water
1/4 tsp salt
1 tblsp cumin
2 tsps salt
1 tsp finely ground pepper
2-4 cloves minced garlic
3 cups of thick unflavored plain yoghurt (goat or sheep preferred)

You do not need to soak lentils. Put lentils and water and in large stock pot and bring to a boil; simmer until lentils are tender but do not fall apart. Drain the lentils and set aside.

Add rice, water and 1/4 tsp salt in stock pot and bring water to boil; turn heat down to low simmer for 14 minutes or until rice is done. Drier rice is perferred as opposed to mushy.

Meanwhile, place olive oil and onions in a frying pan and saute on low heat until the onions turn a nice brown, but not burned. Add spices and minced garlic and saute another 2 minutes, being careful not to brown or burn the garlic. Reserve about 1/4 cup of onion mixture.

Add the drained lentils to the frying pan onion and spice mixture and toss. Turn rice out into large mixing bowl and add the cooked lentils and spice mixture mixing gently.

Turn this out onto platter in a pyramid shape. Top with reserved onion mixture on top of lentils and rice and sprinkle lightly with minced fresh parsley. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a bowl of thick yoghurt and Israeli tomatoe-cucumber salad.

Israeli Pumpkin Soup

2008-02-29T21:53:00.000-08:00

Vegetable or Chicken Stock
2 onions, chopped
3-4 carrots, peeled and chopped fine
2 tsp salt
1 tsp pepper
Olive oil
5-6 cups of fresh pumpkin pieces
Heavy cream
Finely ground nutmeg
Freshly ground pepper

Saute onions and root vegetables in olive oil. Add chicken or vegetable soup stock to a large stock pot and pour in the sauted onions and root vegetables. Add quartered pumpkin pieces. Bring this to a boil and turn down to simmer for about an hour or until the pumpkin is very soft. Take off heat.

Use a soup processor to make a creamy texture. Serve the hot soup with a drizzle of heavy cream in a swirl. Sprinkle finely ground nutmeg and pepper on top.

Beef & Vegetable Soup

2008-02-29T21:52:00.000-08:00

Basic Soup Stock
Beef, cut up into 2-3" cubes
1-2 Beef bones, optional
Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
1 large head of garlic, peeled and minced
2 tsp salt
1 tsp pepper

1 cup of selection of favorite root vegetables, diced: potatoes, celery, carrots, parsnips, turnips, etc.
1 cup green beans, fresh or frozen (optional)
1 cup peas, fresh or frozen (optional)
Olive oil
A bit of butter
2 teaspoons of salt (to taste)
1 tsp finely ground black pepper
1 tblsp of Worchestershire Sauce
2 tblsps of A-1 sauce
Dash of hot sauce, optional

In a heavy oiled baking pan, put beef bones and beef chunks. Drizzle olive oil, coarse sea salt and fresh ground pepper. Bake for about 15-20 minutes, stirring occasionally until the bones and beef begin to brown.

Crock Pot option: Scrap beef bones and beef into a large croack pot; add celery root, leaves, minced garlic, onions, carrots. Add 2 tsps salt and pepper. Cover with water and bring to a boil and turn down to simmer overnight.

Stock Pot option: Scrap beef bones and beef into a large stock pot. Add celery root, and leaves, minced garlic, carrots, chopped onion to a large stock pot filled with cold water, adding salt and pepper. Bring to a boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.

Saute finely in olive oil and a bit of butter root vegetables in frying pan until they begin to brown; add salt and pepper to this mixture and stir to incorporate for a couple of minutes; pour all of this into soup stockpot. Add peas and green beans, if desired. Bring the soup to a boil again and simmer until vegetables are done. Serve steaming hot.

Hearty Vegetable Soup

2008-02-29T21:50:00.000-08:00

Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
1 large head of garlic, peeled and minced

2 tblsps of smoked turkey lunch meat, Kosher salami, or favorite smokey salted meat for good flavor
2 cups fresh whole mushrooms (any kind), sliced
1 cup of selection of favorite root vegetables, diced: potatoes, celery, carrots, parsnips, turnips, etc.
Olive oil
2 teaspoons of salt (to taste)
1 tsp finely ground black pepper
1 tblsp of Worchestershire Sauce
2 tblsps of A-1 sauce
Dash of hot sauce, optional

Add celery root, and leaves, minced garlic, carrots, chopped onion to a large stock pot filled with cold water. Bring to a boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.

Saute finely chopped smoked salted meat in olive oil and a bit of butter in frying pan first, then add root vegetables, and finally the mushrooms. Add salt and pepper to this mixture and stir to incorporate for a couple of minutes; pour all of this into soup stockpot. Bring the soup to a boil again. Serve steaming hot.

Creamy Tomato Soup

2008-02-29T21:46:00.000-08:00

Saute:
2 tblsps butter or margarine
2 tblsps onion, chopped

Blend:
3 tblsps flour
2 tsp sugar
1 tsp salt
1/8 tsp pepper
dash of garlic salt, basil, oregano, thyme

Remove from heat and gradually whisk in:
2 cups tomato juice or V-8 (Tomato-Vegetable juice)

Bring this to a boil, stirring constantly. Boil 1 minute.

Stir hot tomato mixture into:
2 cups cold milk

Heat almost to a boiling point. Serve with a twirl of heavy cream, if desired. Sprinkle a bit of minced parlsey in the center (optional).

NOTE: The recipe can be doubled for a larger pot of soup.

Creamy Garlic & Leek Soup

2008-02-29T21:44:00.000-08:00

This soup is so delicious, I'm sure it is the reason that the Israelites in the desert begged to go back to Egpyt...longing for leeks and garlic...!

Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
2-3 large heads of garlic, peeled and minced

Olive oil
a little butter
2 cups of sliced fresh mushrooms
2 large leeks, trimmed, halved and washed well between the leaves, and sliced
2 teaspoons of salt
1 teaspoon of finely ground black pepper
1 Tablespoon of Worchestershire Sauce
2 Tablespoons of A-1
1/2 cup of heavy sweet cream (100 grams)

Add celery, minced garlic, chopped onion to a large stock pot filled with cold water. Bring to a boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.

Saute finely chopped smoked salted meat, mushrooms and leeks in olive oil and a bit of butter in frying pan. Add salt and pepper to this mixture and stir to incorporate for a couple of minutes; pour all of this into soup stockpot. Bring the soup to a boil again. Add the heavy sweet cream and stir thoroughly and let it heat through. Serve steaming hot.

Israeli Creamy Garlic Soup

2008-02-29T21:38:00.000-08:00

Leaves and end stalks of whole celery stalk
1 Celeriac (optional, but it adds flavor)
1 whole onion, chopped
2 medium carrots, roughly cut
5-6 large heads of garlic, peeled and minced

Olive oil
a little butter
2 cups of sliced fresh mushrooms
2 teaspoons of salt
1 teaspoon of finely ground black pepper
1 Tablespoon of Worchestershire Sauce
2 Tablespoons of A-1
1/2 cup of heavy sweet cream (100 grams)

Procedure:
In a large stock pot, saute chopped onion over low heat for a few minutes; add minced garlic and stir for about a minute. Fill the stock pot with cold water, add the celery and carrots. Bring to a boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.

Saute finely chopped low-fat smoked turkey, mushrooms in olive oil and a bit of butter in sauce pan. Add salt and pepper to this mixture and stir to incorporate for a couple of minutes; pour all of this into soup stockpot. Bring the soup to a boil again. Add the heavy sweet cream and stir thoroughly and let it heat through. Serve steaming hot.