Cucumber and Israeli Couscous Salad

Cucumber and Israeli Couscous Salad
The search for healthy food is endless. We're looking for healthier ways to cook and eat all the time. I found this recipe on NY Times website and immediately decided to make it. It's quite fresh, easy, healthy, festive-looking, and very good for any occasion. I think, I will make it again for Holiday Season.
Yield: 6 to 8 servings.
1/4 cup extra virgin olive oil
1 cup Israeli couscous
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
3/4 pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Израильский салат с кускусом и огурцами
На 6-8 порций
1/4 чашка оливкового масла
1 чашка израильского кускуса (крупный)
6-8 столовых ложек свежего лимонного сока (добавлять по вкусу)
3 чашки мелко нереззанной свежей петрушки
1/4 чашки мелко нарезанной мяты
250 грамм мелко нерезанных свежих помидор
350 грамм мелко порезанных свежих огурцов (1 большой или 4 небольших)
1 пучок мелко нарезанного зеленого лука (я взяла немного красного  и немного зеленого)
Соль и перец по вкусу.
1 головка "romaine lettuce", листья отделить, помыть и посушить.
Нагреть 1 столовую ложку оливкового масла в невольшой кастрюле и добавить кускус. Варить 4-5 минут, слегка помешивая. Добавить 2 чашки воды и соль по вкусу, довести до кипения, уменьшить огонь, накрыть крышкой и варить 15 минут. Снять с огня, отцедить оставшуюся жидкость.
Переложить кускус в большую миску, дать немного остыть и перемешать с лимонным соком, петрушкой, мятой, помидорами, огурцами, и луком. Добавить оливкового масла, соли и перца. Подавать на "lettuce" листьях

Recipe from Martha Rose Shulman is the author of  "The Very Best of Recipes for Health" printed in New Times

Honey Cake

Rosh Hashanah is coming. In 2 months we will celebrate one of the major Holidays and, of course, we have to have tested recipes for the feast. I began testing earlier. Therefore, my readers and I will have time to experiment at the kitchen. Last several years I tried different recipes for honey cake, and this year I began with recipe from "Joy of cooking". It's easy, healthy and can satisfy 10-12 people. Here its' is.

Honey Cake (Lekach)

Makes 1 big Bundt cake
Preheat the oven to 350F. Combine in a medium saucepan and cook, stirring gently, over low heat until well combined.
1 & 1/2 cups honey (I took 1 cup)
1 cup coffee
3/4 cup vegetable oil
2 teaspoon vanilla
Remove from the heat and set aside to cool. Whish together in a large bowl:
3 & 3/4 cups all-purpose flour
1 & 1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 cup raisins
3/4 chopped walnuts
Beat in a medium bowl on high speed until thick and pale yellow, 4-5 minutes:
3 large eggs
3/4 cup sugar
Beat the cooled honey mixture into the eggs. Add the dry ingredients and beat until well blended. Scrape the batter into Bundt cake form and spread evenly. Bake until a toothpick inserted into center comes out clean, 40-45 minutes (I baked 1 hour).
Let cake cool completely in the pan on a rack before cutting.

Beef tonque with pink horseradish sauce

Beef tongue with pink horseradish sauce
Many years ago it was a delicatessen in any table, especially Jewish one. We used to eat beef tongue only (exclusively) for Holidays. It goes very well with any veggie salad.
1 beef tongue
Salt to taste
2-3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon pink horseradish
Pink horseradish is available in all Russian stores, if you can not find, please add a 1/2 teaspoon of tomato paste to regular horseradish.
Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, cut, and serve.
Mix mayonnaise, mustard, and horseradish and serve along with tongue.

Вареный говяжий язык с розовым соусом.
1 говяжий язык
соль по вкусу
2-3 столовых ложки майонеза
1 чайная ложка горчицы
1 чайная ложка розового хрена (если нет, то добавить 1/2 чайной ложки томатной пасты к белому хрену.)
Положить язык в глубокую суповую кастрюлю, добавить воды, чтобы покрывала язык, закипятить и варить до того момента пока внешняя шкурка не будет легко отделяться, приблизительно 2 &1/2 - 3 часа. Готовый язык, вынуть из кастрюли, очистить от внешней кожуры, дать остыть, нарезать на порционные куски и подать с розовым соусом.
Для соуса смешать майонез. горчицу и хрен.

Fresh Cherry Gallette

Fresh Cherry Galette

Makes 4 portions.
1/2 package refrigerated pie dough (such as Pillsbury) - 1 disk
3 tablespoons granulated sugar, divided
1 1/2 teaspoons cornstarch
3 1/2 cups pitted fresh cherries (about 1 1/4 pounds)
1/2 teaspoon grated lemon rind
2 teaspoons lemon juice
1 1/2 tablespoons buttermilk
1 tablespoon turbinado sugar
Preheat oven to 400F.

Line a baking sheet with parchment paper. Unroll pie dough onto parchment, and roll to a 12 1/2-inch circle. combine 1 tablespoon sugar and 1 1/2 teaspoons cornstarch, stirring wuth a whisk. Sprinkle cornstarch mixture over the dough, leaving 2-inch border.
Combine cherries, remaining 2 tablespoons sugar, rind, and juice; toss well to coat. Arrainge cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk. Sprinkle with turbinado sugar over cherries and edges of dough. Bake at 400F for 25 minutes ot until dough is browned and juices are bubbly. Remove from oven; cool on pan at least 20 minutes.

Французская галета с черешней или вишней

На 4 порции

Галета - французский термин, обозначающий любой круглый,плоский торт,выпеченный не в форме,а на противне. тесто может быть дрожжевым или простым пресным, как в данном случае. Галета может быть сладкой или острой, с начинкой из джема, орехов,мяса или сыра,а также фруктов...Это довольно грубоватые на вид торты подают во Франции в деревенских бистро и на фермах к ужину.

1 диск теста из пакета с замороженным тестом для пая (фирма Pillsbury)
3 столовых ложки сахара
1 1/2 чайной ложки кукурузного крахмала
3 1/2 чашки черешни или вишни без косточек
1/2 чайной ложки свежей лимонной цедры
2 чайные ложки лимонного сока
1 1/2 столовыe ложки кефира
1 столовая ложка крупного сахара (turbinado)
Нагреть духовку до 400Ф.

Приготовить лист пергаментной бумаги. На него положить и развернуть тесто. Раскатать тесто в круг диаметром около 25-30 см., присыпав стол и тесто небольшим количеством муки. В небольшой миске перемешать 1 столовую ложки сахара и 1 1/2 чайных ложек кукурузного крахмала. Посыпать смесью тесто, оставляя от края 4-5 см на бордюр. Добавить в вишню 2 столовых ложки сахара, цедру и лимонный сок. Перемешать и выложить на тесто, оставляя 4-5 см на бордюр. Завернуть края теста, частично покрыв вишню. Смазать край кефиром и посыпать крыпным сахаром. Выпекать в духовке 25 минут. Вынуть из духовки и остудить в течении 20 минут.

Recipe adapted from Cooking Light

Cashew Curry Shrimp Salad

Cashew Curry Shrimp Salad

This recipe adapted from magazine "Diabetes & you", summer 2012, available at all Walgreen stores. Yiddishe mama is diabetic type II. Moreover she does not like shrimps. she was so skeptical about my attempt to make the salad, but... She loves it.  Can of shoestring potatoes is available in any American supermarket in snaking aisle. It's a quite fulfilling salad, therefore you can not eat too much of it. It's good for family brunch or potluck.  

Curry Dressing
1/2 cup reduced-fat mayonnaise
2 tablespoons lemons juice
1 tablespoon milk
1 teaspoon curry powder
1/8 teaspoon pepper

Salad
1 cup frozen sweet peas
1 package (12 oz) frozen cook deveined peeled shrimp, thawed, drained, tails shells removed
2 medium stalks celery, thinly sliced
1/4 cup red onion, finely shopped (my addition)
1 1/4 cups shoestring potatoes
1/2 cup cashew halves
1 head Belgian endive (optional)

In a small bowl, mix all dressing ingredients.
Cook and drain peas as directed on a bag. Rinse with a cold water; drain. In medium bowl, place shrimp, celery, onion and peas. Add dressing, toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter. Spoon shrimp mixture into center of platter.

Caprese Salad

Caprese Salad

It's a quick and classical Italian dish, which I make often in a summer after work. I'm  the biggest fan of mozzarella and ricotta cheese and use them a lot in my cooking. I think, it's a good addition to our very Americanized menu. I wish all of you to use such great Italian ingredients in your cooking.
Serves 4

6 large ripe tomatoes ( I used cherry tomatoes)
4 balls mozzarella
Bunch of fresh bazil
Good quality olive oil
Fine sea salt
Freshly groupd black pepper
Good quality balsamic vinegar

Slice tomatoes nice and thing, and do the same with the cheese. Arrange on a large serving dish. Rip the basil leaves (I shopped nicely) and sprinkle them on top of tomatoes and cheese. Drizzle with a little olive oil and balsamic vinegar over the salad, and season with a bit of salt and black pepper.
I mixed the salad to bring all flavors together.

Салат-каприз

Это быстрый и полезный итальянский салат, который я делаю после работы. С моцареллой и рикоттой я познакомилась в Америке. Много лет тому назад в Советском Союзе об этих сырах никто ничего не знал. Теперь уже не представляю свою кухню без этих сыров. Я даже делаю тесто для пирожков с яблоками из рикотты.  Надеюсь, что Вы будете использовать это сыры на Вашей кухне.

На 4 порции
6 больших спелых помидор
4 средней величине шарика свежей моцареллы
Небольчой пучок базилика
Оливковое мало
Морская соль
Черный перец
Бальзамический уксус

Порезать помидоры на тонкие полукольца (я брала маленькие помидоры). Тоже сделать с сыром. Положить помидоры и сыр на тарелку. Мелко нарезать базилик и посыпать сверху. Посыпать солью и перцем и побрызгать оливковым маслом и уксусом. Дать постоять. Я перемешала все вместе, чтобы салат почился сочным.
Recipe adapted from "LA Cucina Italiana" magazine.

Fish in aspic

Fish in aspic (Ryba Zalivnaya)

It's a very old and very traditional Yiddish dish. It was made by my mom according to a recipe from her mother-in-law Ronya.

1 (6-lb) whole bass fish (with skin), gutted and cleaned, head and tail left intact. If you don't have a long pan for cooking, cut into a big pieces (see the picture).
1 large onion, cut into thing round slices
1 tablespoon olive oil
2 carrots, coarsely chopped
1 small red beets, peeled and cut into 1/4-inch round pieces
cold water
2 bay leaves
1/4 teaspoon whole black peppercorns
Salt to taste
1 package of gelatin (2 1/2 teaspoons (7g) unflavored gelatine)
3-4 fresh parsley sprigs for decoration

Wash bass inside and out and sprinkle inside with salt.

Pour olive oil on a frying pan. Heat the skillet on high until the oil is very hot but not smoking. Add half of the onions all at once and reduce the heat to low-medium low. Using a spatula, turn (toss) the onions so that all the pieces get some oil on them. Continue to turn the onions with the spatula about every 2 to 3 minutes. Cook until onion is translucent. Remove the onions, turn off the heat and cool a little bit.

Place second half of the onions, carrots, and beets on the bottom of the pan. Add fried onions, bay leaves, and peppercorns. Place fish pieces on a top of vegetables. Add water enough to cover all pieces. Bring to boil, partially covered, over the high heat. Check for salt and pepper (Add as need it.) Reduce the heat and simmer for 20-30 minutes.

Pour 1 cup of broth through a sieve into a small bowl. Add gelatin and mix very well.

Lift fish pieces out of broth and drain well, then transfer to a large long shallow fish plate and chill for 10-15 minutes. Pour gelatine mixture over the fish. If it's not enough to cover all fish use liquid from the pan. Use carrots and parsley to decorate a dish. Chill fish, uncovered. Put in refrigerator for several hours. Take out before serving.

Cooking class with Michael Natkin

I was invited to a book presentation with Michael Natkin, who is an author of new vegetarian cookbook "Herbivoracius". He was in Minneapolis on June 6, 2012. I really like his book full of new ideas and recipes. In a near future, I will try some of his recipes and, hope, to post on my blog. His book is the excellent resource for learning and experimenting. Moreover, all of his recipes are absolutely healthy. In our time it's quit important. I hope, some of you will express interest to his book and read through.