Archive for October, 2010

Creamy Sweet Potato Soup


Prep Time: 10 minutes
Cook Time: 01 hour, 30 minutes
Total Time: 1 hour, 40 minutes

Ingredients:
* 2 Tablespoons extra virgin olive oil
* 2 onions, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 large sweet potatoes (about 1.5 pounds or 700 grams), peeled and cut into chunks
* 6 cups water, boiling
* 3-4 teaspoons chicken soup mix (parve)
* 1 cup soy milk
* 1 teaspoon cinnamon
* 1/2 teaspoon salt (or to taste)

Preparation:
1. In a large soup pot, heat oil.
2. Add chopped onion, celery and carrots. Saute for 5 minutes, or until the onion is translucent and the carrots have started to soften. Add sweet potatoes, and saute for another 5 minutes.
3. Add hot water, and bring to a boil. Add parve soup powder, and stir until dissolved. Turn heat down to low, cover pot, and simmer for 30-40 minutes, or until the vegetables are soft enough to mash.
4. Using an insertion blender, blend the soup until smooth. Stir in soy milk.
5. Season with cinnamon and salt, according to taste.

8-10 servings

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October 20, 2010 at 2:49 am Leave a comment

Autumnal Apple Cranberry Latkes

As the weather turns colder and our Holiday finish up, our thoughts turn to cold weather foods, and of course to all those apples that are being picked right now and brought, fresh and crisp, to our markets. If we’re lucky, we’ll get a chance to even pick some ourselves!

Chef Avram Wiseman of CKCA shares the following delicious sweet/savory recipe for apple cranberry latkes that will be of great use for the fall. You might even like it so much you’ll trot it out again come Hanukkah. Either way, enjoy!

7 medium-sized all purpose potatoes, peeled (2 pounds)
1 medium onion (about 8 oz.)
4 Granny Smith or Mutzu Apples (about 1 1.5 pounds)
3 extra large eggs
7 tbsp (3 oz.) all purpose flour
7 tbsp (3 oz.) medium matzah meal
3/4 cup dried cranberries
1 cup vegetable oil
1 tsp. Baking powder
1 tsp. Sugar
2 tsp. Coarse salt
white pepper to taste

Wash and peel apples and place in a bowl of cold acidulated water (water with a tsp of lemon juice or vinegar). Coarsly grate the potatoes, onion and apples into a medium bowl. Drain all excess juices by tossing grated mixture in a pasta strainer or by gently wringing with a cloth.

Break eggs into a bowl. Add grated, drained potato mixture, baking powder, flour, matzah meal and all seasonings and blend well with a wooden spoon. Taste, mix and adjust seasoning as necessary. Fold in dry cranberries and blend well.

Heat a cast iron fry pan or medium sauteuse with 1/8 inch of oil. Drop batter mixture into oil, in desired shape and size, by using a spoon or scoop. Fry over medium heat until a deep brown is achieved. Turn pancakes and finish cooking.

Remove pancakes and place on a draining rack or on oil absorbent paper. Place in 325 oven for 10 minutes.

October 11, 2010 at 2:03 am Leave a comment

Summer Tomato-Rice Casserole


* 3/4 cups long-grain brown rice
* 4 ripe large beefsteak-type tomatoes, 2 1/2 – 3 pounds, cored
* 1 cup shredded lite three-cheese blend, such as mozzarella, Jack and Cheddar
* 1 1/2 Tbsp. chopped fresh oregano, or 2 teaspoons dried
* 3/4 tsp. salt, divided
* Ground black pepper
* Pinch cayenne pepper
* 1 cup panko-style breadcrumbs
* 1 garlic clove, minced
* 1 tsp. dried oregano
* 2 tsp. extra virgin olive oil
* Cooking spray

Preheat oven to 350 degrees F.

Cook rice according to package directions; there should be 2 1/2 cups cooked rice.

Cut thin slice from bottom of each tomato, discard it, and slice each tomato crosswise into 4 thick slabs. In mixing bowl, combine cooked rice, cheese, oregano, ground and cayenne pepper and half the salt. In another bowl, use a fork to combine the panko, garlic, oregano, remaining salt, and olive oil. Season to taste with black pepper, and set aside.

Coat covered 2-quart heatproof casserole with cooking spray. Arrange 4 tomato slices to cover bottom of the casserole. Using half the rice mixture, cover tomatoes. Top with another 4 or 5 tomato slices, then remaining rice. Finish with another tomato layer, overlapping the slices to cover the rice completely.

Cover casserole and bake for 45 minutes, until casserole is moist. Uncover, and sprinkle topping evenly over casserole. Bake uncovered for 20-30 minutes, or until topping is lightly colored, tomatoes are very tender, and casserole is bubbly under the topping. Let casserole sit for 20 minutes, or serve lukewarm.

Makes 6 main servings (approx. 6 cups), 8 as side dish

Per 1- cup serving: 180 calories, 6 g total fat (3 g saturated fat),
24 g carbohydrate, 10 g protein, 4 g dietary fiber, 460 mg sodium.

October 6, 2010 at 4:26 pm Leave a comment


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