What to do with Leftover Cholent How many of you do not prepare cholent because you have no idea what to do with leftovers? Or because no one in your family eats it and no matter how little you make it always goes to waste? I thought so. I must admit I’m not a cholent fan. My family enjoys it, but I find myself only making if we have a lot of guests because I don’t like it leftover either. That is until last night when cholent became beef, bean, and rice burritos. Here’s all you need to turn extra cholent into Mexican night. Enjoy! Assemble all ingredients in tortilla. Burritos are a meal in itself so I suggest serving with cut up cucumber and carrots. -leftover cholent sauteed with onion and pepper strips in a skillet – 1-2 cups cooked rice – 1-2 packages corn or flour tortillas – toppings: shredded lettuce, chopped tomatoes, salsa, guacamole

Bringing Summer to Me A few weeks ago I wrote about having winter doldrums. They ended up lasting longer than expected and I was sick too. Finally I seem to be turning the corner but I still long for sunshine and summer in general. A friend suggested bringing the summer to me so thats just what I am going to do. As a side dish this Shabbos I’m preparing garlic green beans. Will they bring me out of the doldrums, that remains to be seen. But at least there will be a little piece of the Mediterranean on my table. Garlic Green Beans 1 lb green beans 1 onion chopped 1/4 c green olives 1/4 c cherry or grape tomatoes 3 cloves garlic minced 1/4 c dry white wine juice of 1/2 a lime salt to your taste Saute vegetables in olive oil. Add wine and lime juice. Cook about 10 minutes or until onions translucent. Enjoy!

Beating the Winter Food Doldrums Usually at this time of year I go into a cooking rut. The skies are gloomy and stay gray all day long. My creativity and motivation goes downhill fast. I long for summer months, blue skies, and my annual trip to the beach. That is until this year. Thanks to the abundance of food blogs and websites and great thinkers running them, I am exposed to new food ideas everyday. Lately for shabbos I have been trying one or two recipes that I find on the sites each week. And while the new food I’m cooking isn’t new to most of you, it’s new to me, and in my case that’s all that counts. So instead of a new recipe, I leave you with my ideas for fighting the winter food doldrums. I hope that by Purim, my ambition to cook perks up with the warming winter and blueing skies. 1. Cook comfort food. In our family that includes rice and beans, cranberry chicken, and salmon stew. 2. Repeat the same meal many times over the month if need be. I think this week will be the 3rd time I’m making cranberry chicken for shabbos in the last two months. 3. Change up meat, pareve, and dairy so you don’t feel like you’re eating the same meal every night. 4. Buy one or two prepared items for each shabbos if available to you. 5. Do look at all the food blogs, sites, and groups available and don’t be afraid to try out others ideas. They could become your family’s new go to dish.

Family Meals and Memories. Today two fellow food bloggers wrote about either the importance of eating as a family or passing down recipes from generation to generation. Many memories of mine came from preparing food and around the dinner table. Now I let my kids look at food books and magazines and allow them to choose one dish for Shabbos. Earlier I noted that food is the universal language. If you are not dining as a family, then there are no food memories to pass down. I would love to hear your take on this.

Levantamuertos Soup Its January and that means a lot of people are fighting colds. Chicken soup is known as natural penicillin so I’d like to share my version from my husband’s homeland El Salvador. This soup is a normal Sunday midday delight and if served as an all-in-one meal with a glass of vitamin-c packed orange juice is sure to cure the winter ails. Place the following ingredients in a large pot. Peel and chop vegetables first unless noted. 1 chicken cut up 1/2 cup rice 2 yucca roots- found in Hispanic and produce markets 2 plantain bananas (do not peel this!) 2 small yellow potatoes 1 onion 2 carrots 2 stalks celery 1 zucchini 1 yellow squash 2 garlic cloves minced salt to your taste Next add enough water not only to cover the ingredients but more as well. Bring to a boil. Add 1/4 c chopped fresh cilantro leaves. Let the soup simmer for one hour or until the vegetables are cooked. Wishing everyone healthy winter months ahead.

Spanish Meatballs Over the summer I spend two weeks at my parents’ and I always peruse my mother’s Mediterranean cookbook. Shabbos there is a mish mosh of entrees from countries in the region. This time I found a cut out from the newspaper- smoked turkey paprika meatballs. Like most recipes, I tweak to fit the needs of my family. This week in one of my cooking groups a member asked for meatballs without sugar so I posted this recipe. Today two other members are trying and another is considering to cook up this delight this week. Here is the most asked for meatballs. Spanish meatballs 3-4 lbs ground beef rolled into balls 4 garlic cloves minced 1 onion chopped 1/2 cup grape juice and a splash of dry wine 28 oz tomato juice salt and paprika to your taste Place meatballs in the sauce and simmer for 2 hours. Serve over rice. Enjoy.

Homemade pizza tonight but first a trip to the zoo with the kids. How are you spending your Sunday?

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