April 30, 2020

Savory Spring Crepes

Yield 2 servings

1 cup chickpea flour
¾ teaspoon kosher salt, divided
6 tablespoons olive oil, divided
3 ounces feta cheese, crumbled (about ¾ cup)
¼ cup plain whole-milk Greek yogurt
⅛ teaspoon freshly ground black pepper
1/2 teaspoon zaatar
sliced avocado, chopped sun-dried tomatoes, fresh herbs and lemon wedges, for serving

Whisk flour and ¼ teaspoon salt in a medium bowl. Gradually whisk 1 cup water and 2 tablespoons oil into flour until smooth. Set aside for 10 minutes.

Meanwhile, process feta, yogurt, pepper, zaatar and ¼ teaspoon salt in a food processor until smooth, about 1 minute. Set aside.

Heat 1½ teaspoons oil in skillet over medium-high. Pour in half of batter (about ¾ cup) and swirl skillet to cover bottom. Cook until bubbles form on surface and top looks slightly dry, 4 to 5 minutes.
Loosen edges with a spatula and flip crepe. Cook, undisturbed, until cooked through, about 2 minutes. Slide onto a large plate. Repeat with remaining 1½ teaspoons oil and ¾ cup batter.

Top with whipped feta, sun-dried tomatoes, herbs and avocado. Squeeze 1 lemon wedge over each crepe and drizzle with remaining oil.

Serve immediately. Crepes and whipped feta can be done in advanced and put together just before serving. excellent choice for breakfast.

Idea for the recipe comes from Real Simple Magazine

April 28, 2020

Spring Gari Coleslaw

Yield 2 servings

3 cups green cabbage, thinly shredded
1 teaspoon apple cider vinegar
4 large pink radishes, shredded on a large holes of box grater
1/2 large cucumber, seeded, shredded on a large holes of box grater
8 sugar snaps, trimmed, stringed, cut in medium pieces on diagonal

1 tablespoon gari, Japanese pickled ginger, minced
1 medium garlic clove, minced
4 tablespoons mayonnaise
4 tablespoons buttermilk
Salt, black ground pepper, sugar to taste

Parsley and dill for decoration (optional)

To make dressing, in a medium bowl mix all ingredients and set aside for 30-40 minutes.

Sprinkle cabbage with apple cider vinegar and using hands lightly mix it. leave on a counter for 10 minutes. Add rest of ingredients and mix again.

Pour dressing over and mix together. Check for salt and pepper. Sprinkle with fresh herbs.

Serve immediately.

April 25, 2020

New Orleans Shrimp Pate

Serves 12

1-1/2 cups peeled, cooked shrimp meat
1/3 cup minced onion
1/2 cup melted butter
1 Tablespoon prepared horseradish
1 teaspoon salt
3 Tablespoons lemon juice
2/3 cup mayonnaise
4 dashes Tabasco pepper sauce
4 dashes Worcestershire sauce

Combine all ingredients in blender or processor; blend well to thick paste. Pack firmly into 3-cup mold. Chill 4 hours.

Unmold and serve with toast rounds.

Паштет из креветок по нью-арлеански

На 12 порций

1-1 / 2 чашки очищенного, отваренного мяса креветок
1/3 чашки лука, нарезанного
1/2 чашки растопленного масла
1 столовая ложка хрена
1 чайная ложка соли
3 столовые ложки лимонного сока
2/3 чашки майонеза
4 капли соуса острого соуса "Tabasco"
4 капли соуса  Worcestershire

Выложить все ингредиенты в чашу кухонного процессора и прокрутить до образования густой пастой. Выложить в форму и поставить на холод на 4 часа. Подавать на тостах.

Recipe from Group Recipes

April 22, 2020

Warm Lettuce & Corn Salad with Zaatar

Yield 2 servings

2 & 1/2 cups thinly shredded iceberg lettuce
8 large black olives from the can, drained and chopped
2 tablespoons thinly sliced red onion
2 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon vegetable oil
1 large ear of sweet corn, shucked
Salt and ground black pepper

Zaatar mix (Recipe from Feasting at Home)
1 tablespoon dried thyme
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon toasted  sesame seeds
1 tablespoon sumac
½ teaspoon kosher salt
¼ teaspoon or more Aleppo chili flakes- optional

For the deep flavor, toast sesame seeds and dried thyme first.
Mix all the ingredients together in a small bowl. Store in an airtight container.

In a big mixing bowl, add lettuce, black olives, and red onion. Sprinkle with zaatar and pour lemon juice, olive oil. Using 2 forks, gently toss together.

Heat 1/2 teaspoon vegetable oil on medium-high heat.

To cut off the kernels, rest the ear firmly in a bowl or on a board and cut from stem to tip. Don’t cut the cob itself or you’ll pick up tough, woody bits.

Lower the heat to medium and add corn kernels, sprinkle with salt and black pepper. Saute for 3-4 minutes stirring occasionally. Remove from the heat, give 1-2 minutes to cool and place over the salad. Using 2 forks, mix salad again.

Serve immediately.

April 19, 2020

Chocolate-Covered Digestive Biscuits (Egg-less)

Yield: 16 (2 3/4–inch) cookies

4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125 g)
2 ounces whole wheat flour (about 1/3 cup; 55 g), plus more for dusting
2 1/4 ounces sugar (about 1/3 cup; 60 g)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sumac (optional)
1/8 teaspoon (0.5 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
4 ounces cold unsalted butter (about 8 tablespoons; 113 g), cut into 1/4-inch cubes
2 ounces cultured low-fat buttermilk (about 1/4 cup; 55 g)
9 ounces roughly chopped dark or milk chocolate (about 1 1/2 cups; 285 g)
Chopped nuts (optional)

Make the Dough: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, sumac and cubed butter in the bowl of a food processor. Process until butter virtually disappears into a fine, floury meal. Add buttermilk and pulse to form a damp and crumbly dough. Turn onto an unfloured surface and knead into a ball.

Roll and Bake the Biscuits: On a generously floured surface, roll dough until just shy of 1/4 inch (4.7 mm), using as much flour as needed along the way to prevent sticking. Dust away excess flour with a pastry brush and decorate with a docking tool if you like. Cut into 2 3/4–inch rounds and transfer to a parchment-lined half sheet pan. Gather up scraps, knead, roll, and cut as before.
Bake until firm to the touch and light brown all over, about 18 minutes. Cool directly on sheet pan and continue with next step, or store in an airtight container up to 3 days at room temperature.

Temper the Chocolate: Temper chocolate on water bath.

Coat the Biscuits: Working with just 2 or 3 biscuits at a time, dollop a generous 1/2 tablespoon, or just over 1/4 ounce, chocolate over each. Spread into an even layer over biscuit and, as chocolate starts to thicken, bounce the tines of a fork across the surface to create a wavy pattern. Repeat with remaining biscuits and chocolate. (Before it hardens, store excess chocolate according to the directions here.)  Sprinkle with chopped nuts.

Serve biscuits immediately, preferably with hot tea, and transfer to an airtight container for up to 3
weeks at room temperature.

Печенье без яиц с шоколадной глазурью

На 16 средних по размеру печений

1 чашка белой муки
1/3 чашки цельно-зерновой муки
1/3 чашки сахара
1/4 чайной ложки разрыхлителя
1/4 чайной ложки пищевой соды
1/8 чайной ложки (0,5 г) кошерной соли
8 столовых ложек; 113 г), нарезанного на кубики сливочного масла
1/4 чашки кефира или buttermilk
285 г мелко нарезанного шоколада

Разогреть духовку до 350 ° F (177 ° C). Смешать белую и цельнозерновую муку, сахар, разрыхлитель, пищевую соду, соль и масло в чаше кухонного комбайна. Прокрутить до образования крошки и добавить кефир. Пропульсировать до получения влажного и рассыпчатого теста. Выложить на подсыпанную мукой доску и замесить тесто.

Раскатать тесто толщиной 5 мм, если нужно, то добавить муку. используя столько муки, С помощью круглок  формы вырезать печенья и переложить на выстеленный пергаментной бумагой противень. если осталось тесто, то его еще раз раскатать и вырезать еще печенья.

Выпекать до светло-коричневого цвета примерно 18 минут. Остудить прямо на противне.

Распустить шоколад на водяной бане.

Украсить шоколадом печенья, используя 1/2 столовой ложки на каждое печенье. Дать шоколаду застыть. По желанию можно посыпать молотыми орехами.

Держать в герметичном контейнере до 3 недель при комнатной температуре.

Recipe comes from Serious Eats

April 17, 2020

Farro Cucumber Salad from Rabbi's wife cookbook

1 cup (200 gram) dry farro
1 cucumber, skin on, cubed
3 tablespoons parsley, roughly chopped
1/2 cup (75 gram) feta, crumbled
1/2 cup (60 gram) walnuts, chopped
Salt & pepper to taste

Bring a pot of ware to a boil them add the farro. Depending on grain size, farro can have different cooking times anywhere from 10-30 min. When done, strain excess water and run under cold water to cool.

Toss the cooked farro in a mixing bowl with all the other ingredients plus juice & zest from 1/2 lemon. Add 2 tablespoons olive oil, salt & pepper to taste.

Recipe comes from "Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels" by Erin Gleeson

April 15, 2020

Passover Breakfast Bowl with Yogurt and Macaroon Cake

Yield 6 servings

6 (5.3 ounce each) containers Your favorite Yogurt
3 cups (1/2 cup per serving)fresh or frozen berries such as raspberries strawberries, blackberries and blueberries
Pieces (1/6 of cake per serving ) of coconut macaroon cake (recipe down)

To assembly, in a medium bowl yogurt and top with cake pieces and berries.

Optional add-ins: seeds, nuts, favorite syrup or honey.

Macaroon Cake

3 large eggs, at room temperature
1 cup granulated sugar
1 1/2 cups almond flour (store bought or make your own!)
1 1/2 cups unsweetened flaked coconut
1/2 teaspoon kosher salt
confectioner’s sugar, for dusting (optional)

Preheat oven to 350 degrees; grease a 9″ cake or spring form pan and line the bottom with parchment paper.

Beat eggs and 1 cup sugar with an electric mixer in a large bowl. Set over a pot of simmering water and whisk until warm, 3 to 5 minutes. remove from the heat; beat on high until triple in volume.

Fold in almond flour, salt and shredded coconut.

Spread in 9-inch cake pan and top with 1/4 cup sliced almonds (optional).

Bake until firm, 25 minutes. Let cool completely. Sprinkle with powdered sugar (optional)

Cut into 6 equal segments and tear into small pieces.

Пасхальный завтрак с йогуртом, свежими ягодами и кусочками торта "Macaroon"

На 6 порций

6 (5,3 унции каждый) контейнеров йогурта
3 чашки (1/2 чашки на порцию) свежих ягод (малина, клубника, ежевика и черника)
Кусочки (1/6 торта на порцию) торта "Macaroon"  (рецепт внизу)

В средную емкость выложить йогурт и сверху положить кусочки торта и ягоды.

По желанию можно добавить семена, орехи, любимый сиропы или мед.

Торт "Macaroon"

3 больших яйца, при комнатной температуре
1 чашка сахарного песка
1 1/2 чашки миндальной муки (покупайте в магазине или делайте сами!)
1 1/2 чашки неподслащенной кокосовой стружки
1/2 чайной ложки кошерной соли
сахарная пудра, для посыпки (по желанию)

Разогреть духовку до 180 C (350 F). Смазать 9-дюймов разъемную форму для тортов и выстелить дно пергаментной бумагой.

В большой миске взбить яйца и 1 чашку сахара электрическим миксером. Поставить миску на кипящую водяную баню и продолжать взбивать венчиком пока яичная смесь не станет теплой, от 3 до 5 минут. Снять с огня и миксером на высокой скорости взбить. Смесь должна трижды увеличиться в объеме.

Добавить миндальную муку, соль и тертый кокос. Аккуратно размешать.

Выложить в приготовленную форму для выпечки и сверху посыпать лепестками миндаля (1/4 чашки по желанию).

Выпекать до готовности, 25 минут. Дать остыть полностью. Посыпать сахарной пудрой (по желанию)

Разрезать на 6 равных сегментов и разорвать на мелкие кусочки.

Cake recipe comes from "Real Simple" magazine April 2020

April 13, 2020

Spicy Chicken Matzo Brei (Seder's Leftovers)

Serves 4

1 tablespoon + 2 teaspoons vegetable oil, divided
1 medium yellow onion, chopped
2 medium garlic cloves
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/2 teaspoon curry powder
cayenne pepper for sprinkling
8-9 oz chicken, roasted (leftovers are welcome)
2 sheets matzoh (7 x 6-inches), lightly crushed by hand
1/3 cup lukewarm water
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper

Salsa, veggie dips or salads for serving

Coat the bottom of the pan with oil. Heat the pan on medium-high heat until the oil is shimmering. Add the onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan, sprinkle with salt and let cook for about 5 minutes, stirring occasionally. Add garlic, spices and sprinkle with cayenne pepper to taste. Stir everything and saute for one minute.

Remove from the heat and give a couple of minutes to cool.

Place chicken and onion mixture into a bowl of food processor and process until small bits.

Pour water into crushed matzo and give 3-5 minutes to absorb all water. Add eggs and onion-chicken mixture and mix them. Check for salt and pepper.

Pour the remaining 2 teaspoons of vegetable oil into 9-inch frying pan and heat on medium-high heat.

Using a large tablespoon place matzoh mixture on a frying pan and spread evenly. Cook for 3-4 minutes until medium brown color. Cover with a plate, turn around and slide the dish back to the pan. Cook on the other side.

Remove from the heat and brake. Serve with salsa, veggie dips and salads.

April 07, 2020

Passover Apple Almond Cake (Nigella Lawson cake my way)

Apple Puree
1-2 Granny Smith apples
2 tsp lemon juice
1 tsp sugar

Oil or butter to grease the tins
4 large eggs, separated
1 & 1/2 cups (165 g) almond meal
1/2 cup + 1 tablespoon sugar,
3 teaspoon lemon juice

1/3 cup almonds, ground into tiny bits, but not completely ground

Brown sugar syrup
1/3 cup water, room temperature
1 tablespoon brown sugar

1 cup whipped cream
1 teaspoon powdered sugar
Fresh berries

Peel, core and chop the apples roughly. Place the apples in a microwave proof bowl with the lemon juice and sugar and loosely cover. Microwave on high for 4 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. You can also stew the apples in a saucepan. (You should have about 143 g /generous ½ cup of puree.) Leave to cool.

Preheat the oven to 350 F (180° C). Grease and flour two 8-inc (20 cm) non-stick round spring form with butter or oil and potato starch. Line the bases with baking paper.

Put the cooled apple puree into a large bowl. Blitz to a puree using a stick blender. Measure 1/2 cup of apple puree and stir in the egg yolks, almond meal, 1/2 cup of sugar and 3 tsp of lemon juice to make a thick batter. Whip the egg whites in the bowl of an electric mixer fitted with the whisk attachment until the egg whites have formed stiff peaks. Add the remaining tablespoon of sugar and beat until combined. Gently fold the egg whites through the apple puree mixture.

Pour the mixture into prepared form and bake for 35-40 minutes for the sandwich tins. It's worth checking 5 minutes before the suggested time, as ovens do vary. Put the form onto a wire rack to cool slightly before unmoulding. When cake is cooled, remove the lining paper from the cake.

Prepare brown sugar syrup. In a small sauce pan, add brown sugar and water and bring to a boil. Stir constantly for about 5 minutes and reduce heat to medium. Remove from heat and brush the top of the cake. Sprinkle with almonds bits and with clean hands slightly press them into cake. If you have extra syrup, drizzle over the nuts.

Serve with whipped cream, fresh berries or just sift powdered sugar over the top of the cake, just before serving. Keep in airtight container for 2 days.

If you want layered cake, double the ingredients and bake two cakes. Sandwich them with whipped cream or jam. Keep refrigerated.

Idea comes from Jillian Leiboff's blog

April 05, 2020

Passover Mixed Green Salad with Cream Cheese "Croutons"

I tweaked recipe for better results.

Yield 8 servings

1/4 cup kosher for Passover panko bread crumbs
2 tsp. chopped fresh thyme
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch cubes
8 cups loosely packed torn mixed salad greens
1 Granny Smith apple, cut into thin slices
1/2 cup pomegranate seeds (I used dry cranberries)
1/2 cup canned corn kernels, drained and rinsed under cold water

1 clove garlic, minced
1/4 cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. honey

Place cream cheese cubes in a single layer inside a small plastic bag and freeze for 20-30 minutes.

To make the dressing, mix all ingredients in a small bowl and set aside.

Lay down salad greens on a large salad plate, sprinkle with apple slices, corn kernels, and pomegranate seeds.

Combine bread crumbs and fresh thyme fin medium bowl. Add the cream cheese in small batches, tossing lightly after each batch until cream cheese cubes are evenly coated with bread crumb mixture.

Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add a few cream cheese cubes; cook 3 min. or until evenly browned, turning frequently. Transfer to a plate. If needed, repeat with remaining cheese cubes.

Toss salad greens with remaining ingredients in a large bowl; top with cream cheese cubes. Serve immediately.

Idea for the recipe comes from My food and family

April 01, 2020

Red Cabbage & Farro Salad

Yield: 4 servings

200 g/ about 1 cup farro
½ teaspoon fine sea salt
about 200 g/ 7 oz/ 2 cups shredded red cabbage
2 medium carrots
4 green onions

2 tablespoons olive oil
2 tablespoons runny honey
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 garlic clove
fine sea salt and pepper to taste

Cook the farro in salted water according to your package instructions. Drain well and let cool down a bit.

In the meantime, finely slice the red cabbage, carrots and green onions. Combine the grains with the vegetables.

Mix together all the dressing ingredients and combine them with the salad. Adjust the taste with salt and pepper.

Let sit for about 2 hours before serving, and adjust the taste again. Add more salt, pepper, vinegar or lemon juice, if necessary. Serve at room temperature.

Салат с фарро и красной капустой

На 4 порции

200 г / около 1 чашки фарро
½ чайной ложки мелкой морской соли
около 200 г / 7 унций / 2 чашки тонко нашинкованной красной капусты
2 средних моркови, натертая на крупной терке
4 стебля зеленых лука, мелко нарезанные

Соус для заправки
2 столовые ложки оливкового масла
2 столовые ложки жидкого меда
2 столовые ложки яблочного уксуса
2 столовые ложки свежего лимонного сока
1 зубчик чеснока

Сварить крупу фарро в подсоленной воде в соответствии с инструкциями на упаковке. Отцедить воду и дайть немного остыть.

В большой миске смешать красную капусту, морковь и зеленый лук. Добавить фарро.

Для соуса-заправки смешать все ингредиенты и полить салат. Все хорошо перемешать. Проверить на соль и перец.

Оставить на столе на 2 часа, перед подачей опять проверьте на вкус. При необходимости добавить соль, перец, уксус или лимонный сок. Подать при комнатной температуре.

Recipe comes from Where is my sppon