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Spring Greens & Pine Nuts
| Here I am picking spring greens near the Dead Sea |
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Ingredients:
1-2 pounds of greens (spinach, chard, mustard, other)
2 tablespoons of Olive oil
1/4 onion, chopped
1/4 cup smoked turkey, salami, or your favorite smoked salty meat, chopped very fine
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 tablespoon of pine nuts, toasted in a dry pan
Procedure:
1. Wash greens thoroughly and dry in colander
2. Fry smoked salty meat in frying pan; add onions and cook for a few
minutes, stirring. Stir in salt and pepper.
3. Meanwhile, toast pine nuts in a small frying pan with no oil, shaking continually
so as to turn the nuts and not burn them
4. Add washed greens to smoked turkey, onions and olive oil; stir to coat well and cook for a few minutes.
5. Turn the greens into a serving bowl; add toasted pine nuts and drizzle olive oil over it all.
6. Sprinkle lightly with Parmesean cheese, if desired.
7. Sprinkle with freshly ground pepper.
Delicious Green Beans
Ingredients:
2 pkgs frozen green beans (1/2 kilo fresh green beans, strings and ends removed, prepared for cooking)
1 pkg frozen peas (optional)
Water to cook beans
1 tsp salt
1/4 cup olive oil
1/4-1/2 cup smoked turkey, salami, or your favorite smokey salted meat, cubed very small
1 onion, chopped fine
1 1/2 cups very firm tofu, finely cubed (optional)
2 pkgs (1/2 kilo) fresh mushrooms, sliced
2 tsp salt
1 tsp fresh ground pepper
Serving (optional):
2-3 oz. Feta cheese, crumbled
10-12 Roma cherry tomatoes, cut in half
salt and pepper
Procedure:
Cook green beans and peas in large stock pot in enough water - for about 6 minutes or until tender but not mushy; drain
and set aside.
Meanwhile, saute smoked salty meat in olive oil; add onions and cook until they begin to brown; add tofu and
cook until they start to turn brown on the edges. Finally add mushrooms and stir for a couple of minutes; add seasonings and
cook for another couple of minutes.
Add this mixture to cooked and drained green beans and peas and stir well. Turn this into a serving dish and drizzle
lightly with olive oil. Add crumbled Feta cheese and halved cherry tomatoes and toss lightly. Season with another sprinkling
salt and pepper.
Grilled Vegetable Kabobs on the BBQ
Ingredients:
4 peppers (red, yellow and green) cut into squares, with the seeds removed
Cherry tomatoes
2 medium zucchini
2 onions
1 medium eggplant
8 tbsp olive oil
A bunch of fresh herbs (oregano, basil, thyme or other favorite)
2 tbsp white wine vinegar
or fresh lemon juice (1 lemon)
1 tsp sugar
1 clove garlic (or more, if desired), minced
Sea salt and fresh ground pepper
Procedure:
Prepare the dressing: Chop up the herbs with the olive oil, add the wine vinegar, the sugar and the garlic, and place
in a jar.
Slice the peppers, onions zuchinni, and eggplant into thick chunks. Skewer the vegetables by alternating
them and adding in the cherry tomatoes. Brush the kabobs with the dressings. Season with salt and pepper.
Grill them on the barbecue and cover with lid over medium heat, turning the kabobs from time to time being careful
not to burn them. You can brush the kabobs again with the olive oil dressing. Serve with meat Kabobs.
Roasted Vegetables
Ingredients:
1 Eggplant, cubed
6 small Zucchini or courgettes, cut into 2" slices or cubed
2 onions (red & white combination), cut into wedges
3 bell peppers (red, green, yellow), cut up into large pieces
Root vegetables (optional), parsnips, turnips, carrots, small new potatoes
2-3 garlic cloves, minced
1 tsp dried oregano
Coarse sea salt
Freshly ground black pepper
Olive oil
Serving:
Optional: 2-3 oz. (50 grams) Goat Feta cheese
Procedure:
Prepare a roasting pan and set the oven to 350 degrees. Put in cut up vegetables, seasonings and drizzle generously with
olive oil. Stir until well coated. Bake in the oven uncovered about 45 minutes until vegetables are tender, stirring occasionally.
Drizzle more olive oil if the vegetables look too dry. The last 5 minutes, sprinkle on the minced garlic and stir well.
To serve the hot roasted vegetables, sprinkle of coarse salt, freshly ground pepper, and a drizzle of olive oil. For
a tasty alternative, add crumbled Feta cheese to vegetables.
Baked Vegetables & Feta Cheese
Ingredients:
1 large firm Eggplant, sliced width-wise
2 zuchinni, sliced
2 onions, sliced
2 firm tomatoes, sliced
Coarse sea salt
Freshly ground pepper
Filling:
12 oz (1 1/2 cups) cottage cheese (9%)
2 eggs
8 oz. (100 grams) Feta cheese
Procedure:
Preheat oven to 350 degrees.
Oil a large heavy baking dish, and layer the vegetables, beginning with the eggplant. A each layer is finished, add dollops
of the cottage cheese filling and crumble Feta cheese; salt and pepper each layer. Crumble Feta Cheese on top layer.
Cover baking dish with silver foil and bake about 45 minutes, until the vegetables are tender.
Baked Cauliflower in Cheese Sauce
Ingredients:
2 large heads of caulflower
2 bay leaves
1 cup mayonnaise
1/4 cup onion, finely chopped
3 tablespoons prepared horseradish
1/4 cup parmesean cheese
1/4 tsp salt
Freshly ground pepper
Procedure:
Preheat oven to 350 degrees.
In a sauce pan cook cauliflower, covered in a small amount of boiling water with 2 bay leaves and salt for 10
minutes, or until crisp-tender. Drain.
In a small mixing bowl combine mayonnaise, onion, horseradish, parmesean cheese, salt and pepper. In a 2-quart casserole
combine cauliflower and mayonnaise mixture.
Bake, uncovered, in a 350 oven for 15 minutes or until heated through.
Fried Onions
Ingredients:
2-3 onions, sliced thick and separated
Milk
Flour, seasoned with salt and pepper and McCormicks Steak Seasonings
Vegetable oil for frying
Procedure:
Dip onion slices into milk, then the seasoned flour. Fry in hot oil until browned. Drain on paper towels. Serve hot.
Hash Browns
Ingredients:
2-3 white large white potatoes, peeled
1/2 onion
1/4 cup butter, melted
Salt and pepper
vegetable oil for frying
Procedure:
Grate potatoes and onions and place them on a towel to get out excess moisture. Squeeze well. When dry, place in a bowl
of melted butter so they don't turn brown.
Pile the grated potatoes and onions in a frying pan and squeeze them to make patties. Season each patty with salt and
pepper. Fry them in hot oil on both sides until browned.
Serve with bowls of applesauce and sour cream.
Small New Potatoes & Parmesean Cheese
Ingredients:
12-15 small new potatoes, enough for your company
1/4 cup olive oil
1/4 cup Parmesean Cheese
2 tblsp parsley, chopped fine
Procedure:
Half the pototoes. Steam the potatoes until they are tender. Drain well. Toss with salt, pepper, olive oil and parmesean
cheese. Sprinkle with parsley. Serve as an accompaniment with your evening meal.
Steamed Vegetables in Season
Ingredients:
2 leeks, trimmed, washed thoroughly, and cut in 2" rounds
4 Red Potatoes, cut into small quarters
Large broccoli stalk, trimmed and made into flowerets
3-4 carrots, peeled, and cut into 1" inch pieces
Procedure:
Place the vegetables in a large heat proof collander or vegetable steamer on a pot of boiling water. Cover with a lid
and steam the vegetables until they are tender.
To Serve:
Transfer the vegetables on a serving platter, drizzle with olive oil, coarse sea salt, fresh ground pepper and shakes
of Parmesean cheese. Toss gently, and serve hot.
Fried Sliced Eggplant
Ingredients:
2 large Eggplants, sliced width-wise
Salt
Vegetable oil for frying
Procedure:
In a colander, place sliced eggplant and salt each layer. Place a plate on top of the eggplant with a heavy jar or can;
set aside to drain for about 30 minutes. Place the slices on paper towels and dry thoroughly.
Heat a heavy frying pan with vegetable oil and fry slices of eggplant until browned on both sides; drain on paper towels.
Add salt and pepper.
Fried Eggplant & Onions
Ingredients:
2 large Eggplants, cut into 1" cubes
1 large onion, cubed
Olive oil
Salt and pepper
Procedure:
In a heavy frying pan, heat up the olive oil, taking care not to smoke it. Add onions and fry until softened; add in
eggplant and cook until browned and tender. Turn into serving bowl and season with salt and pepper.
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