Fried Eggs and Asparagus

Last weekend Scott and I were in a mountain town celebrating my birthday without kids.  We stopped into a place that is renowned for breakfast.  Admittedly, I wasn't in a great mood.  But, when a breakfast place can't get the coffee right, weeeeell...  I had considered just going for the bread pudding because, hey, it was my birthday and there are eggs in it, right?  I decided to behave and get the two eggs, bacon and potatoes instead, but when I asked the waitress to cook the eggs sunny-side-up, but make sure the white was cooked, while the yolk is runny...  (I know what you're thinking.  I am that person.)  Suffice it to say we had a disagreement about what can and cannot be done with eggs and before things escalated I settled on the bread pudding and decided to mooch bacon from the man who doesn't dine on the swine.

Growing up we called fried or sunny-side-up eggs "dip eggs" because they are so good to dip your toast in.  Remarkably many of my childhood memories center around soft-yolked eggs and eating them with family members and neighbors I love.  Without question they fit into my comfort food category.  These days they go by the name flat-eggy and my middle child gobbles them up.

Now, I love cooking - it's often the quiet part of my day when school is done and the kids are playing outside or entertaining themselves and I get to huddle in the kitchen and cook and putz around mostly in peace.  But there are some days when I am lacking the energy, time, or creativity to whip up something fancy.  On these days I love resorting to breakfast for dinner and one of the easiest and most balanced ways to do this is to cook up some veggies and throw a fried egg over the top of it and serve it with toast.  I love how the soft yolk runs over the veggies.  

Fried Eggs and Asparagus

Serves 2

This isn't so much a recipe as an idea - adjust the quantities of asparagus and eggs to suit your needs.  

1 bunch Asparagus

4 Eggs

1 Tbsp.(ish) Olive Oil

Salt and Pepper to Taste

Preheat oven to 400 degrees.

Rinse and trim the dry ends off the asparagus.  Place on a dishtowel and blot dry then transfer to a cookie sheet.  Pour olive oil over the asparagus and season with salt and pepper to taste.  Rotate the asparagus and make sure it is coated with the oil and seasoning and arrange in a single layer on the cookie sheet.  Roast for about 20 minutes, or until your desired tenderness.

Meanwhile, when you have about 5-10 minutes left on the asparagus, heat up a non-stick skillet over medium heat and spray with non-stick spray or a touch of oil.  Crack eggs into skillet and reduce heat to low.  Sprinkle with salt and pepper and allow them to slowly cook until they reach desired firmness.  As we now know, my preference is for them to have a runny yolk, but firm white that isn't burnt on the bottom, which can best be achieved by cooking them low and slow.

To serve: place 1/2 portion of asparagus on each plate and top with two eggs.  Don't forget the toast.

Pad Thai Wraps

I found the original recipe for Pad Thai Wraps on the Whole Foods Ap. It was a start, but felt incomplete, so I added egg. It's super easy and has a nice fresh crunch.

Pad Thai Wraps

1/4 lb. Angel Hair Pasta
1/4 C. (plus more for the tortillas) Satay Peanut Sauce (Trader Joe's)
4 Tortillas
6 eggs
Red Bell Pepper
Bean Sprouts
1/4 C. Peanuts
4 lg leaves Basil

Prepare the pasta according to package directions.

Meanwhile slice the red bell pepper and basil and chop the peanuts and set aside. Spray a medium skillet with cooking spray (or other oil/butter), and scramble the eggs over med-low heat then set aside. Warm the tortillas.

When pasta is cooked, drain and toss with 1/4 C. peanut sauce.

Spread each tortilla with a spoonful of the peanut sauce. Place 1/4 of the eggs on the center of the tortilla and top with pasta, bean sprouts, red peppers, basil and peanuts. Wrap up tightly in the tortilla, tucking in the ends halfway though.

Kale with Spicy Peanut Dressing

Trying to eat vegetables that are local and seasonal can force you into uncharted territory. Growing up I wasn't aware that kale was good for anything other than as a garnish. When I was pregnant with Aitan I met Christina at M Cafe de Chaya for lunch one day. It was on this day that kale entered my life as a food to be eaten and craved. So, I was thinking about it and wondered if someone had tried to knock off the recipe for the Kale in Spicy Peanut Sauce so I did a little search online. Even better, someone had attended a cooking class at M Cafe and posted the recipe on their blog. Score. I hope you like it as much as I do.




Kale with Spicy Peanut Dressing
• 1 large bunch kale
• ¼ cup peanuts, chopped for garnish
• ¼ red onion, halved and sliced for garnish

Spicy Peanut Dressing
• ½ cup peanut butter
• 1 ½ T just like honey (I'm not vegan so I just used honey)
• 2 T low sodium soy sauce
• 2 T brown rice vinegar (already had regular rice vinegar so I used that instead)
• ½ tsp. garlic, minced
• ½ tsp. ginger, minced
• ¼ tsp. cayenne pepper
• 1/8 tsp. salt
• 1 ½ oz hot water

Directions:
Remove the kale from the stems.

Add a pinch of Salt to a pot of boiling water, then blanch the Kale for 3 min. Remove the Kale from the boiling water and shock it in a container of ice water. Finally, squeeze the excess water out of the cooled Kale.
To make Spicy Peanut Dressing: Place all dressing ingredients into a blender. Blend until mixture turns into a smooth consistency.

Drizzle the dressing on top of the Kale and mix the kale and dressing together until kale is evenly coated. Garnish with sliced red onions and chopped peanuts. (As you can see I tossed in the onions and peanuts. One bunch of kale, although it was good size, seems a little too small as there was an excess of dressing. Next time I will do 1.5-2 bunches.)

Crispy Black Bean Tacos

Finding easy, yet tasty vegetarian meals that children will eat can be a challenge. I try a lot of different things and sometimes have a "keeper" as we call it. These Black Bean Tacos from Smitten Kitchen are super easy and with a few modifications super yummy. It just happened that I was given a package of the uncooked tortillas right before trying this recipe and they were so good with the fresh tortilla I can't imagine making them with the regular kind. I've been cooking most of my beans in the crockpot these days and freezing them in usable portions, so I'm not really buying canned beans, but you can do this with 2 cans of canned beans, rinsed and drained. The tacos turn out pretty large and I like to serve them with TJ's Sweet Potato Fries. For the boys I skip the slaw and feta and add a little cheddar.

Ingredients

3 C. Cooked Black Beans
1 tsp Ground Cumin
1 tsp. Ground Coriander
1/2 tsp. Chipotle Tabasco
salt and pepper to taste
1/4 tsp. Granulated Garlic Powder
2 Tbsp. Fresh Lime Juice
dash Chipotle Tabasco
2 Tbsp. Sour Cream
2 C. Coleslaw Mix or finely shredded cabbage
2 Green Onions Thinly Sliced
1/3 C. Chopped Cilantro
4-5 Flour Tortillas (the uncooked kind are best)
1/3 C. Crumbled Feta

Instructions

Place drained beans, cumin, coriander, 1/2 tsp. Chipotle Tabasco, garlic powder, salt and pepper in a small bowl and partially mash.

Mix lime juice, dash of tabasco and sour cream in a small bowl. In a medium bowl add coleslaw mix, green onions, and cilantro. Toss with with dressing.

Heat tortilla on one side and then flip. Place beans and feta in the center of the tortilla and fold in half. Toast on each side until heated through and tortilla is crispy. Fill with slaw and serve.

Leek Bread Pudding

So, I posted on facebook early this week that Scott is officially smitten with Smitten Kitchen and this recipe (the original recipe plus lovely pictures) is just one of the many reasons. Scott loves onions and anything oniony, so when I saw this recipe with leeks I thought it would be worth a try. They didn't have brioche at Trader Joe's, so I used Challah, with the crust on (minimalist that I am), and I used approximate measurements. Mine didn't turn out as firm as hers, but regardless, I really liked the crispy outer bits, so I think I would prefer to do this is a shallow square baking dish so that there is more surface area to crisp up (I am one of those who likes the brownie edges, lasagna corners, and the crispy topping of casseroles). Below is the recipe with my edits and many less pictures. I'm finding that it is a challenge enough to get the goodies on the table without stopping for pictures, if you know what I mean. We used it as a vegetarian main dish with a nice salad.
Serves 6 as a side dish

3 leeks cut in 1/2-inch thick slices, white and light green parts only, cleaned and rinsed
Kosher or coarse salt
2 tablespoons (1 ounce) unsalted butter
Freshly ground black pepper
8 cups 1-inch-cubed challah
2 teaspoons finely chopped chives (I forgot to buy these; it made me sad)
1/2 teaspoons fresh thyme leaves
2 large eggs
3 cups whole milk, heavy cream or half-and-half or a combination thereof
Freshly grated nutmeg
1 cup shredded Gruyere or Swiss

Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 20 minutes. Adjust salt and pepper to taste.

Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 15 to 20 minutes (my already-stale brioche took less time to brown), turning pan about halfway through. Transfer to a large bowl, leaving the oven on.

Add leeks, chives, thyme, and cheese to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk or cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

Sprinkle 2 tablespoons shredded cheese in bottom of a buttered square baking dish and pour in bread mixture. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt. Bake until pudding is set and top is brown and bubbling, check at 30 minutes (I haven't tried it this way, but with a larger surface area you will need less cooking time. The original suggests 55-60 minutes.).

Pesto Trapanese

Is it right to post a recipe from another food blog on my food blog? I don't know. Consider it a review. I wanted to make something with tomatoes because I bought a bunch of tomatoes a couple weeks ago to make the tomato sauce for jachnun (thanks to Ruti and her amazing recipe), but because of births didn't even end up making the jachnun. So 8 tomatoes and two weeks later I was thinking I better use them before they end up rotting in my fridge. Sorry for the lovely picture I've painted. This is where, once again, smitten kitchen comes to the rescue. I love that she has a listing of recipes by food item. Browsing through the tomato section I fell upon this little gem. I don't think there is anything I would change about it. It was easy and yummy.

Linguine with Tomato-Almond Pesto [Pesto Trapenese]
Adapted from Gourmet

3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes, quartered
1/2 cup grated Pecorino or Parmesan
1/4 to 1/3 cup olive oil
1 pound linguine

In a large skillet, sauté the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor or blender until they are in coarse pieces. (“The size of orzo,” the original recipe suggests.) Scoop them out of the processor and set them aside.

Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate will keep them from getting too finely chopped as you get the basil and garlic to the right texture) with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper.

Cook your linguine until it is al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot linguine with the pesto and mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed. Serve this lukewarm, or at room temperature, with a glass of wine, after you get the baby to bed.

Honey Walnut Tofu with Broccoli

Didn't have a plan for dinner tonight, so I started thinking about what I had in the fridge. I didn't have a chance to do real meal planning this week so I just bought a bunch of stuff that I figured I would use somehow - broccoli included, and the tofu was left from a dinner I had planned but didn't end up cooking. Scott suggested Tofu with Broccoli ala Beef with Broccoli style, but I didn't have oyster sauce (why don't I have oyster sauce?). So in my search for the tofu with broccoli the recipe for Honey-Walnut Tofu with Broccoli came up. Honey-Walnut with Shrimp is a big hit with my family and every time we go to Fu-Shing it is a given that we will order it. So, I thought I'd give it a try. Ilan fussed that we were eating Tofu (although almost every time I fix it he eats it all up - especially in a sweet asian preparation - see Spicy Orange Tofu), but he cleared his plate, well as much as Ilan does anyway. Aitan, who is increasing in disinterest in food also gobbled it up. The original recipe is in the link above, the modified is below.


Honey Walnut Tofu with Broccoli

INGREDIENTS
1 block extra-firm tofu drained
¼ cup honey
1/3 cup milk (I used almond milk)
¼ cup mayonnaise
2 TBSP cornstarch
2 tsp lemon juice
1 TBSP soy sauce (original recipe calls for 2, but I think it is overpowering)
2 TBSP peanut oil (I used cooking spray for the tofu and 1 Tbsp Grapeseed oil for the veggies)
1 large head broccoli chopped
½ cup walnuts
4 servings of cooked rice

DIRECTIONS

Drain tofu: wrap the block of tofu in a towel and cover with a weight. Allow it to sit 30 minutes.

In small mixing bowl whisk milk, mayo, cornstarch, lemon juice, honey, and soy sauce until smooth. Set aside.

Cut block of tofu into bite-size cubes. Heat oil in a nonstick skillet over medium heat. Add tofu, turning frequently, so it becomes golden brown on all sides. Using a spatula, remove tofu from skillet and place on paper towels.

Place walnuts and broccoli in the skillet. Stir-fry, stirring frequently, until broccoli is tender-crisp. Drain any excess oil from the skillet.

Add tofu back to the skillet and pour the sauce over it. Stir over low heat for 2-3 minutes or until heated through. Serve over rice.

Yield: serves 4

Chimichangas

I saw a recipe for chimichangas in Sunset magazine that sounded like a nice veggie meal. But when I started thinking about it I knew that Ilan wouldn't eat it as far as he could throw it. So, I made the nopales and poblano version for Scott and I and made a few black bean and cheese chimichangas for the boys. Ilan loved it! So, we've been on a bit of a black bean and cheese chimichanga kick lately. They're really easy to do...even moreso if you have a toaster oven! I made one today in a non-stick skillet, too. Just brushed the oil on and voila! Nice and crispy and cooked in under 5 minutes.

The Poblano and Nopales Chimichanga recipe is available from the sunset link above. To make the black bean and cheese version I just used shredded cheese, black beans, garlic powder and a touch of salt for the filling.

Spinach Pasta

The original recipe called for 3 less eggs, but the dough was too dry. I added the additional egg and 2 yolks and it seemed to work just fine. I tossed it with a homemade alfredo sauce and it was a nice rich meal. The boys didn't even know they were eating spinach! I made a thicker fettucine and it would have been better if I cooked it longer. I cooked 1/2 of it and froze the other half. With foods that are more labor intensive I like my effort to extend beyond one meal.

Makes about 1 3/4 pounds fresh pasta

5 ounces fresh spinach, blanched and squeezed dry
3 3/4 pound all-purpose flour
1 teaspoon salt
2 large egg
8 large egg yolks
1 tablespoon extra-virgin olive oil

In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.


Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.



Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.

Macaroni and Cheese

Okay...another M from the Barefoot Contessa. What can I say? It sure is good. Pictured here without tomatoes, but quite good with them.

Kosher Salt
Vegetable Oil
1 lb. Elbow Macaroni
1 qt. Milk
8 Tbsp Unsalted Butter, divided
1 /2 C. Flour
12 oz. Gruyere Cheese, grated
8 oz. Extra-Sharp Cheddar, grated
1/2 tsp. Ground Black Pepper
1/2 tsp. Nutmeg
3/4 lb Fresh Tomatoes
1 1/2 C. Fresh White Bread Crumbs (5 slices, crusts removed and processed in food processor)

Preheat the oven to 375 degrees.

Drizzle oil into a large pot of salted water. Add the macaroni and cook according to the directions on the package. Drain well.

Meanwhile, heat the milk in a small saucepan, but do not boil. Melt 6 Tbsp. butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1Tbsp Kosher Salt, pepper and nutmeg. Add the ooked macaroni and stir well. Pour into a 3 qt. baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 Tbsp. butter, combine with the fresh bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Heirloom Tomato Salad

This picture really doesn't do justice to this salad. We had it the other night at Bobbi and Owen's house and I have been thinking about it ever since! It is the perfect meal or side dish for summer when the tomatoes are perfectly ripe. I don't have measurements for anything...you just have to put in how much till it suits you.

Day-old baguette, cut in chunks
Heirloom tomatoes (or any other nice ripe tomatoes)
Basil, chopped
Garlic, minced
Balsamic Vinegar
Olive Oil
Salt and Pepper
Ricotta Cheese

If the bread is not hard, toast it in a low temperature oven until it is dried and hard. Meanwhile, chop the tomatoes into large chunks. Combine tomatoes, basil, garlic, vinegar, olive oil, salt and pepper.

When you are ready to serve the salad, toss in the dried bread pieces. Serve with a dollop of Ricotta cheese on top.

Polenta with Broccoli Rabe, Sundried Tomatoes and Pine Nuts

This is another yummy recipe from Cooks Illustrated. This is my second time making it. The first time we had so much polenta left over that I put what was left in a pie plate and we used it as a side dish for my whole family (parents and sister included) the next night and still had some leftover. This time I made 1/2 of the polenta (not reflected in the recipe) and it seemed just the right ratio for a hearty vegetarian meal. The great part is that it is really easy and only requires about a half hour in the kitchen. It is surprisingly rich and filling.

7 1/2 C. Water
1 1/2 tsp. Salt
Pinch baking soda
1 1/2 C Coarse-Ground Cornmeal
2 Tbsp. Unsalted Butter
2 C. Grated Parmesan
3 Tbsp. Olive Oil
6 cl. Garlic, pressed
1/4 tsp. Crushed Red Pepper
1/2 C. Sundried tomatoes, drained and chopped
1/2 tsp. Salt
1 lb. Broccoli Rabe or Broccolini, cut into 1 1/2 inch pieces
1/4 C. Low-sodium Chicken Broth

Bring water to boil in large saucepan over med-high heat. Stir in salt and baking soda. Slowly pour cornmeal into water in steady stream while stirring. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting (use smallest burner) and cover.

After 5 minutes, whisk polenta to smooth out any lumps, about 15 seconds. Cover and continue to cook, without stirring, until grains of polenta are tender and slightly al dente, about 25 minutes. Polenta will be loose, but will thicken as it cools.

Remove from heat, stir in butter and parmesan, and season to taste with black pepper. Let stand, covered, for 5 minutes.

Meanwhile, heat oil, garlic, red pepper, sun-dried tomatoes, and salt in large skillet over med-high heat, stirring frequently, until garlic is fragrant and slightly toasted, about 1 1/2 minutes. Add broccoli rabe and broth; cover and cook until rabe turns bright green, about 2 minutes. Uncover and cook, stirring frequently, until most of broth has evaporated and rabe is just tender 2-3 minutes. Season to taste with salt. Serve over polenta, sprinkling individual portions with pine nuts.

Mexican Seven-Layered Salad

Scott and I love to have salads for dinner in warm weather. Really, who wants to crank on the oven and eat something rich and heavy when it's warm out? Found this recipe in a magazine and bought everything this morning from the farmer's market, including corn that I cut off the cobb and par-boiled. While I don't think anyone in Mexico would recognize this as a Mexican salad, it was nice and fresh and very satisfying. Since it was just the two of us I didn't bother with the layering...just used bowls. Since I don't cook much with chipotle and would have no use for the leftover chiles, I am tempted to try it next time with chili powder and cayenne.

Dressing:

1/2 C. Mayonnaise

1/2 C. Sour cream

1 Tbsp. Lime Juice

2 tsp. Mashed Chipotle Chile in adobo sauce

1 tsp. Grated lime peel

Salad:

6 C. Torn Romaine Lettuce, Divided

1 C. Corn, cooked

1 C. Diced Tomatoes

1 Avocado, diced

1 C. Diced Orange Bell Pepper

1 C. Black Beans, drained and rinsed

1 C. Diced Red Onion

1 C. Diced Pepper Jack Cheese

1 C. Coarsely Crushed Tortilla Chips

Whisk all dressing ingredients in small bowl. Let stand at room temperature 10 minutes.

In deep 10-cup clear glass bowl or baking dish, layer half of the lettuce. Top with corn, tomato, avocado, bell pepper, beans, remaining lettuce, onion and cheese, spreading each to sides so layers will show. Spread dressing over top, covering chieese completely.

Serve immediately or cover and refrigerate up to 2 hours. Sprinkle with chips just before serving.

Spicy Orange Tofu

Okay, folks. Here is the recipe. I used the extra firm organic tofu from Trader Joes and cut it into large cubes, which worked pretty well.  The texture was a little, well, firm and I think my guys might like just plain old firm better. I also used a non-stick skillet so I didn't use as much oil.  My recommendation with stir-frys and other Asian dishes is to have all the ingredients measured out and those that are added in the same step combined before turning the stove on. After the tofu is cooked the other steps happen really quickly.

2 Tbsp. vegetable oil

1 pound regular tofu

1/4 C. orange peel

1 clove garlic, minced

1/2 tsp. ginger

1 tsp. Orange Zest

2 Tbsp. cornstarch

1 C. vegetable broth

1/4 C. soy sauce

1 Tbsp. Sugar

1/4 C. sherry

1/4 C. orange marmalade

1/2 tsp. crushed red pepper

Cut tofu into strips. In wok or skillet heat oil over medium high heat. Add tofu and stir fry until golden, it may be easier to do 1/2 or 1/3 of tofu at a time.

Add orange peel, garlic, ginger, and zest. Stir fry 1 minute. 

In medium bowl combine cornstarch, broth, soy sauce, sugar, sherry, marmalade and red pepper, stir into tofu.

 

Stir constantly, bring to a boil over medium heat for 1 to 2 minutes. Serve over rice. Note: Adjust the spiciness by adding more or less red pepper. The 1/2 tsp. gives it a kick without being overpoweringly spicy.

 

Shakshukah

Shakshukah is a very common egg/tomato dish here in Israel. Just about every restaurant has it on their menu. I believe it is traditionally Yemin, but may be from another Sephardic origin. It is a common Shabbat breakfast because you can let the sauce simmer on low heat overnight and develop a rich flavor. I've experimented with it a few times and believe I have finally found my masterpiece.

1 Onion, sliced
3 cl. Garlic, finely chopped
1 Sm. Red Bell Pepper, sliced
1 Tbsp. Olive Oil
Salt and Pepper to taste
Pinch of crushed red peppers
1/2 Tbsp (or more) Cumin
About 12 oz. Tomato Paste
Water
1 Med. Carrot, coarsely grated
1 Small Zucchini, , coarsely grated
5-6 eggs

Heat the oil in a heavy skillet (cast iron works great, but you have to be sure to cook other foods in the skillet between shakshukah because the tomato will ruin the "seasoning" on the cast iron). Add onion, garlic, red pepper, salt, pepper, and cumin. Saute until the vegetables are soft.

Add tomato paste and stir in water until the tomato is quite runny. Let the tomato mixture simmer on low, stirring occasionally for about an hour or more, adding water, if necessary. The tomato mixture should be a dark red color and the sauce should have thickened.

Add more water to loosen the sauce and stir in the carrot and zucchini. Make a divet in the mixture with a spoon and crack an egg into the space. Continue until you've added all your eggs (or there is no more space in your skillet). Allow the eggs to cook to your desired consistency. Typically the eggs are hard cooked here, but we found that we like the yolk a little runny.

Serve with bread or pita for dipping/scooping the vegetable mixture. Feel free to experiment with the vegetables you add as well. There is debate in Israel whether chopped tomatoes should be added. I, personally, like it better without.

Hummus with Mushrooms

In Israel they don't eat Hummus like a dip as Americans do. Hummus is sometimes an appetizer, but may also be a main course - probably not for dinner, but definitely for lunch. This is my adaptation of a recipe we have found in several restaurants. It's makes a great weekend lunch or a nice vegetarian dinner. Serves 2-3

Olive oil
12 oz. Small Button Mushrooms
1 Onion, sliced
2 cl Garlic, chopped finely
1/2 tsp. Cumin
1 tsp. Tumeric
Salt and Pepper to taste
Hummus
Tahini (Add lemon juice, water, garlic, and parsley to taste. Whisk until the sauce thins)
Pita

Wash the mushrooms and trim the ends off. Place oil in pan and turn to med-high heat. Add onions, garlic, mushrooms and spices (I'm guessing about how much I use because I just eyeball it - feel free to experiment with the amount that you like). Saute until the vegetables are soft and have released their moisture, so the pan is no longer dry.

Prepare a plate by spreading the hummus on the bottom creating a sort of crater. Place a moderate amount of the tahini sauce in the crater, so that there is a thin layer filling it. Top it with the mushroom mixture.

Serve with warm pita. As a tip, most people in Israel buy pita fresh and place it in the freezer. When they need it they heat it on the stove or in the oven. This keeps it fresh.

Pumpkin Curry Soup

In honor of the first week of fall weather, I've posted my favorite soup recipe. I found this gem last year and I think we had it for dinner at least once a week (and never got tired of it). It's easy and it's yummy. If you make it, please comment about it on the blog...and don't forget to serve it with a good, crusty bread.

Pumpkin Curry Soup
2 tablespoons butter or margarine
1 small chopped onion
2 large cloves garlic, pressed
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 (15 oz.) can 100% Pure Pumpkin (do not use organic - for some reason the soup doesn't turn out)
1 (12 fl. oz.) can Evaporated Milk
Optional Garnish - Fried Onions (French's or Trader Joe's)

Melt butter in large saucepan over medium-high heat. Add onion and garlic;
cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry
powder, salt and pepper; cook for 1 minute.
Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring
occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer
mixture to food processor or blender (in batches, if necessary); cover.
Blend until smooth. Serve warm.

If you feel awful, eat Falafel!

At Hannukah, or for special occasions we like to make Falafel at home. I got this recipe from a little recipe book put out by the Israeli Embassy. Hope you enjoy it.

Falafel
16 oz. cooked chick-peas (drained)
1 lg. onion, roughly chopped
2 tbsp. Parsley, chopped
1 egg
1 tsp. salt
1/2 to 1 C. Breadcrumbs
1 tsp. Ground Cumin
1/2 tsp. ground coriander
1/2 tsp. Crushed Red Peppers
1 tsp. Garlic Powder
A whole lot of vegetable oil

Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in a food processor or blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture in small balls about the size of a quarter (one inch in diameter). Fry until golden brown. (If frying in a pan, flatten them slightly before frying and flip to brown both sides.) Drain on paper towels. Serve with chopped tomato, cucumber, lettuce, onion, and tehina inside pita.

Tehina
1 C. Tahini (sesame paste)
2 cl. Garlic, crushed
1/2 C. Water (or more)
dash of cayenne
1 tsp. Salt
1/2 bunch parsley, chopped
juice from 2 lemons
olive oil for garnish

Mix tahini, garlic, water, pepper, salt, and lemon juice until you get a smooth paste. Add water if tehina is too thick.