Trying to stay healthy so we are making our own Lunch at the office

Trying to stay healthy so we are making our own Lunch at the office.

Potato Bourekas
1 Cucumbers
2 Slices Of Whole Wheat Bread
Egg Omelet
Vegetable pasta
Scoop of sour cream
Scoop of Beet Horseradish

 

Let me know what you think or what you are having for Lunch.

Sour Cream Buttermilk Pecan Pancakes

Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 3/4 cups buttermilk
1/2 cup sour cream
1/4 cup butter, melted and cooled
3 eggs, beaten
1 dash vanilla extract
1/8 cup butter for griddle
1 cup pecan halves
Maple syrup, for serving

1. Combine dry ingredients except for pecans, mix well and set aside.
2. Beat eggs and combine with the wet ingredients.
3. Combine wet and dry ingredients, mix only until incorporated.
4. Heat griddle to 375 degrees F, or moderately high heat, until a drop of water sizzles and disappears within two or three seconds.
5. Brush the griddle lightly with butter, and ladle out pancakes. Stud pancakes with pecans.
6. Flip only when bubbles have appeared on the top.
7. Serve with maple syrup or your favorite topping.

Sweet Cheese Blintzes

Serving for 10

Ingredients:

* 1 8-ounce carton mascarpone or cottage cheese
*1 tablespoon honey
*1 tablespoon milk
*1/2 teaspoon finely shredded lemon peel or snipped lemon verbena
*1/4 teaspoon anise seed, crushed
*3/4 cup all-purpose flour
*1/2 teaspoon baking powder
*1 large egg white
*3/4 cup milk
*1 large egg yolk
*2 teaspoon walnut oil or hazelnut oil
*1 1/2 teaspoon granulated sugar
*1/2 teaspoon vanilla
*1 cup seedless green grapes, sliced
*1 teaspoon powdered sugar

1. For filling, in a small mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel or verbena, and anise seed. Cover; set aside.

2. For blintzes, stir together flour and baking powder. Set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form.

3. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture; beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake).

4. Spray a nonstick griddle or skillet with nonstick cooking spray. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle.

5. Cook blintz pancake for 20 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz pancake onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintz pancakes. Cover and keep warm.

6. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold the bottom of pancake over filling. Fold in sides, then roll up. Arrange blintzes, seam-side down, on individual dessert plates. Top with grapes. Sprinkle with powdered sugar. Serve warm or at room temperature. Makes 10 to 12 servings.

Classic Cheese Blintzes

Blintzes are a traditional dish for the holiday of Shavuot. Top with sour cream, apple sauce or cinnamon and sugar.

Ingredients:

BATTER

* 4 eggs
* 1/2 cup milk
* 1/2 cup water
* 1 cup flour
* 1/4 cup sugar
* 1 package vanilla sugar
* Pinch of salt
* 1 Tbsp. oil

CHEESE FILLING I

* 1/2 pound farmer cheese
* 4 ounces cream cheese
* 4 Tbsps. honey or maple syrup
* juice of 1/2 lemon
* 1 egg yolk

CHEESE FILLING II

* 1 pound cottage cheese, strained
* 2 egg yolks
* 2 Tbsps. flour
* 2 Tbsps. sugar
* 1 tsp. vanilla sugar
* 1/4 cup raisins (optional)

BATTER: In a large mixer bowl combine eggs, milk, water and blend well. Gradually add flour, then both sugars, salt and oil. Beat well until there are no lumps in the batter.

FILLING I: Combine all ingredients in a bowl and beat well. Or combine all the ingredients in a blender container and blend until smooth.

FILLING II: Combine all ingredients, except raisins, in a bowl and beat well. Or all the ingredients can be combined in a blender container and blended until smooth. Then add raisins.

TO ASSEMBLE CREPES: 1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.

2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.

3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..

4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..

5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..

6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..

7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.

VARIATION: Whole wheat pastry flour can be used instead of white flour.

Spinach Choux Bites

Ingredients:

Choux Pastry:
* 1 cup cold water
* 3 ounces butter
* 1/2 cup all-purpose flour
* 3 eggs, beaten
* 4 ounces mozzarella cheese, finely diced
* 10 basil leaves, roughly torn
* Salt and freshly ground black pepper

Filling:
* 8 ounces spinach cooked, chopped, and drained well
* 1/2 cup soft garlic cream cheese
* 1 large bunch basil, finely torn
* 2 tablespoons grated Parmesan cheese (optional)

Preparation:
To make Choux pastry, preheat oven to 400 degrees. Pour 1 cup cold water into a medium-sized saucepan. Add butter and melt over low heat. Increase heat and bring to a rolling boil. Remove from heat and immediately add all the flour. Beat to a smooth paste. Return to a low heat to dry a little, then cool until tepid. Add eggs gradually, beating well between each addition. Add mozzarella, torn basil leaves, and salt and pepper.

Place heaped spoonfuls of dough onto a baking sheet lined with damp parchment paper, leaving a space between each. Bake for 15 minutes until puffed and golden. Cool.

For filling. Blend spinach, cream cheese, and basil together until smooth. Season well. Make a slit in each choux bite. Fill each bite with 1 teaspoon of filling. Place bites back on lined baking sheet. Sprinkle with Parmesan if using. Reheat in oven for 3-5 minutes.

Makes about 20 bites.

Salmon with Fresh Pineapple Salsa

Ingredients:
* 2 cups coarsely chopped fresh pineapple
* 1/2 cup chopped red sweet pepper
* 1/4 cup finely chopped red onion
* 3 tablespoon lime juice
* 1 tablespoon snipped fresh cilantro or chives
* 1 tablespoon honey
* 1 small fresh jalapeno pepper, seeded and finely chopped
* 1 1-pound fresh skinless salmon fillet, 1 inch thick
* 1/4 teaspoon ground cumin

Preparation:
*1. For salsa, in a medium bowl combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
*2. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.
*3। Place fish on the grill rack, tucking under any thin edges। If using a covered grill, close lid. Grill until fish flakes easily when tested with a fork. (For a covered grill, allow 4 to 6 minutes. For an uncovered grill, allow 8 to 12 minutes, gently turning once halfway through grilling.) Serve the fish with salsa. Makes 4 servings.

Banana Oatmeal Pancakes

Ingredients:
* 1 very ripe banana
* 1 cup flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* 1 egg
* 1 cup buttermilk
* 1 teaspoon sugar
* 2 tablespoons butter, melted
* ¼ cup oats

Preparation:
1) Place all of the ingredients, but the oats, in a blender and process until just smooth. Pour into a large bowl. Stir in the oats.

2) Preheat a non-stick griddle pan or large non-stick skillet over medium heat.

3) Spoon the batter onto the prepared pan to form 3-inch pancakes. Cook on both sides until lightly golden.

4) Remove from pan and repeat with the remaining batter.

Serve with warmed, real maple syrup.

Dairy breakfast

Roast Turkey Breast with Dried Fruit and Cranberries

serving for 6

Ingredients:
* 1 turkey breast (about 3 lbs)
* 1 pound (approximately 2 cups) dried apricots, peaches, prunes, figs or combination
* 1 cup apple juice
* 1 cup chicken broth
* 1 cup fresh or frozen cranberries
* 2 tablespoons firmly packed brown sugar

Preparation:
Rinse turkey and pat dry. Place, skin side up, in a 9 x 13- inch baking pan. Surround with dried fruit pour apple juice over fruit. Tightly cover pan with foil. Roast at 400 degree Fahrenheit oven for 40 minutes. Uncover, add broth and cranberries to pan, then sprinkle in 1 tablespoon of sugar.

Continue to roast, uncovered, basting turkey with pan juices 2 or 3 times, until meat in thickest part is no longer pink, cut to test. (about 20 minutes more). Transfer turkey to platter and with slotted spoon, arrange fruit around meat. Add remaining 1 tablespoon sugar to pan juices, boil over medium-high heat until sauce is thickened (about 5 minutes).

Spoon sauce over turkey and fruit।

Sweet and Sour Tongue (Meat)

Susan Portman is a very talented artist who also knows how to cook artfully. She highly recommends her mother’s Sweet and Sour Tongue recipe. Susan likes to serve this tender and tasty kosher meat dish for the Jewish holiday of Sukkot.

Prep Time: 10 minutes

Cook Time: 3 hours, 00 minutes

Ingredients:

• 2.5 pound (1 kilogram) Pickled Tongue
• 1 onion, sliced
• 2 bay leaves
• 3 whole all spice
• 1 15-ounce can tomato sauce
• 1 15-ounce can water (measure by filling above tomato can)
• juice of one lemon
• 3/4 cup brown sugar
• 1/2 cup dark raisins

Preparation:

1. Put tongue, onion, bay leaf and all spice in a pot. Cover with cold water. Cover pot. Cook on medium heat for 2 hours.
2. Cool. When the tongue is lukewarm, peel. Then slice the tongue – tip to back – into medium width strips.
3. In a separate pot, combine tomato sauce, water, lemon juice and brown sugar. Add sliced tongue. Cook the tongue in this sauce on medium-low heat for another hour or until the tongue is tender. In the last half hour of cooking, add the raisins.

TIPS:

1. It is best to use pickled tongue because it is already spiced.
2. This same sauce can be used for meatballs.

Cream of Portabella Mushroom Soup

10 tablespoons butter
6 tablespoons flour
2 medium onion, diced
4 large portabella mushroom caps, cut into 1” chunks
4 cups heavy cream
4 cups milk
1/2 teaspoon freshly ground pepper
salt to taste
1/2 teaspoon dried thyme
1 tablespoon fresh parsley, chopped or
1 teaspoon dried parsley flakes
4 tablespoons semi dry wine

In a small saucepan, melt 6 tablespoons butter over medium heat. Add the flour and stir constantly until a roux forms. Continue to stir and cook for 1 minute until the flour is cooked. Remove from heat and set aside.
In a large saucepan, heat the remaining butter and saute the onions until golden. Add 1/4 cup water to the pan and add the mushrooms. Salt lightly, reduce heat and cover pan. Cook for 10 minutes. Add milk, cream, pepper, parsley and thyme. Increase heat and bring almost to a boil with tiny bubbles forming around edge of the pan. While stirring, add the roux to the pan. Add the wine and stir until soup thickens , approximately 3-4 minutes. Adjust salt and seasoning. Serve immediately.
To reheat: DO NOT let soup boil. The cream will curdle.