Food Recall

S.H. Salatei HaShef (ס.ה סלטי השף) has announced a recall of the following products:

Chumus, 700g, production date 8/12/15, expiration date 28/1/16

Chumus, 3kg, production date 6/12/15, expiration date 28/1/16

Chumus, 3 kg, production date 9/12/15, expiration date 29/1/16

Red Cabbage in Mayonnaise, 200g, production date 10/12/15, expiration date 10/2/16

Turkish Salad, 200g, production date 1/12/15, expiration date 1/3/16

Eggplant in Mayonnaise, 200g, production date 22/11/15, expiration date 21/1/16

Techina, 500g, production date 13/12/15, expiration date 13/2/16

Techina, 200g, production date 22/11/15, expiration date 22/1/16  

Lab tests show that these products may contain Listeria. Consumers are asked NOT to eat these salads. Anyone who has purchased them should call customer service at 054-263-8586 or 04-647-3996 to arrange for a refund or replacement.

Please share this announcement with your friends and family who may have purchased any of these products. No one wants to get sick. Thanks!

Unstuffed Cabbage - Vegetarian

Cabbage. Had some on hand needing to be used.

Here's what I did:

Shred cabbage. Put it in a casserole dish. Add 1/2 - 1 c. rice. Cover with veggie burgers (I used homemade black bean vegetarian burgers). Cover with a sweet and sour type tomato sauce, extra liquidy, as the rice will soak up a lot of liquid. (My sauce was 2 c. water (maybe more), 250 g tomato paste. 4-5 Tablespoons lemon juice, 3 T. sugar, salt and pepper. Mix well)

Bake, covered, at 425 F, for 1 -1.5 hrs. Serve hot.

Here is a basic recipe for veggie burgers: black beans, already soaked and cooked. Sauteed onion and garlic. ground flaxseed soaked in hot water, whole wheat flour, some oat bran, salt, pepper, parsley, cayenne pepper, whatever other spices you like. Combine all ingredients in a food processor and pulse till semi-smooth. Form burgers (whatever size you like best) and place on a well-greased baking pan. Flip each burger, so both sides now have a touch of oil on them. Bake at 425 for about 25 min.

Tomato Soup with Black Beans and Rice

Today's soup was a variation on tomato soup with rice. It tasted great, and is loaded with nutritious ingredients, so I figured I'd share! You can vary this soup yourself, it is so forgiving.

1 onion, chopped
4 cloves garlic, chopped
1 fennel bulb, chopped
3-5 large leaves of cabbage, chopped
Heat 1 T. olive oil in a large soup pot, add the above ingredients, and cook, stirring, till limp and fragrant, but not carmelized.

Add
1 c. brown rice
Stir well

Add:
2 chopped tomatoes
Stir well

Add
water or soup stock (about 8-10 cups)
250 g. (approx) tomato paste
1 c. black beans, cooked and drained
salt, pepper, basil, other herbs to taste

Bring soup to a boil, then lower the heat and simmer till the rice is fully cooked (at least 40 min for brown rice)
Serve hot.

Yum! Yes really there are black beans in there, they are just settling to the bottom of the bowl, so hard to see

Enjoy!

















This post was shared with My Legume Love Affair #43 in January 2012. (Find out more about this here)

Minestrone Follow Up

Remember I said I was going to put some cabbage in the minestrone soup and hope the kids wouldn't notice it?

Well, to my surprise, everyone loved it! They said this minestrone soup was BETTER than my usual! The two middle children, who usually complain about minestrone not being their favorite soup, even asked for seconds!

That came from kids who rarely comment when they like the food I serve, but are VERY vocal about the food they don't like.

I'm quite pleased with the results!

Wednesday night - March 2, 2011

I had a really busy day yesterday and the afternoon flew past me. So the kids and I decided together to just have pitot topped with olives and tomatoes, with cheese melted on top. I steamed some broccoli to get everyone to eat something green.

So for Wednesday, I'm planning a little better (I'm ok with my fly-by-the-seat-of-my-pants dinner, after all, everyone needs to just take care of other things sometimes!)...

Minestrone Soup - since I use such a variety of veggies in my minestrone soup, I think I can sneak some of that cabbage into it without being noticed. And to my son who reads this blog - please don't tell your brother and sisters!

Broccoli Puff - this is a simple mixture of chopped broccoli, cottage cheese, shredded cheese, eggs, a little flour, salt and pepper, baked up till it's golden brown on top. Yummy, a favorite in this house!

Tomato & Mozzarella Salad - my kids love mozzarella cheese, so I just slice up tomatoes, drizzle with olive oil, and add some chunks of mozzarella and some fresh (or dried) basil. You can keep this frugal by using small chunks of cheese, and not so much. Really tomatoes are the star of this salad!

Spicy Roasted Potatoes - Mix olive oil with mustard, garlic powder, and ground black pepper. Cut potatoes into wedges and coat with olive oil/mustard mixture. Roast in a 400 F oven till crispy, golden brown. The kids like to dip them in ketchup....

Shabbat Parashat Vayakhel (Feb. 25-26, 2011)

Looking forward to a rainy Shabbat this week, if the forecast is right. We like watching the Kinneret fill up from the our mirpeset!

(I just hope all my laundry that is hanging outside dries before the rain comes...)

How do you stay warm on a rainy Shabbat in a poorly insulated house without a good heating system (it's a rental...)?
I know I have to serve warming foods (and be sure the urn is filled to the max!)...

Here's my Shabbat menu - most of it will be served both at night and for lunch (obvious exceptions being soup/stew):

Vegetable Soup

Pan-Fried Tofu, for my favorite vegetarian


Broccoli & Cauliflower Kugel - fill a casserole dish with chopped broccoli and chopped cauliflower. cover with a mixture of  (well-blended) eggs, mayonnaise (yes, sounds weird, but it works), flour, water, and spices (i use salt, pepper, onion powder and garlic powder). bake for 1 hour at 375 F

Carrot Kugel (from the freezer!)

Chicken - whatever kind I find in the freezer that is waiting to be used!

Mushroom Barley Stew


I'm also planning to make something with chick peas, and something with cabbage (I bought some cabbage for 1.89nis/kilo and now I have to find a good use for it)...

Brownies and Peanut Butter Cookies

Let me know what you're serving!

Wednesday night - Feb. 2, 2011

My house feels really chilly. We all had hot chocolate before putting the kids to bed tonight.

I know that those of you in the States will think I'm nuts, and I'm sorry that you have to deal with so many snowstorms and "Crazy Weather" (one of my kids once wrote a song entitled "Crazy Weather"... It was a big hit in our house!). But I'm thinking that we need cold weather food for Wednesday night.

So, here is the plan (using only foods that we already have in the house):

Creamy Green Vegetable Soup
Stuffed Baked Potatoes
Zucchini Pancakes
Lettuce, Purple Cabbage, Cinnamon-Honey'd Oranges, Avocado, and Walnut Salad (ok, the salad is not a cold weather food, but we have plenty of these ingredients and serving salad always makes me feel like a better meal planner.)

Some notes about these foods:

Creamy Green Vegetable Soup - Trying to get the kids to finish up the cauliflower that I made the other day. Here's what I do - make a basic vegetable soup with onions, garlic, celery, broccoli stalks (peeled and chopped), and zucchini. After it has simmered for a while, add some frozen spinach and the already cooked cauliflower. Puree it before serving. Serve with croutons or "soup nuts". (The kids love it and have no idea which veggies are in it!)

Stuffed Baked Potatoes - Bake some potatoes, cut in half, keeping the skins intact, and scoop out the insides. Mash it up with garlic, cheese, chopped broccoli or any other additons you like. Scoop back inside the potato halves, and bake again.

Zucchini Pancakes - I make these with shredded zucchini, chopped onion, ground flaxseed, egg, salt and pepper.

Salad - pretty self explanatory. You can make Cinnamon-Honey'd Oranges like this:  Peel and section a few oranges. Cut them into bite-sized pieces. Place in a bowl you can cover, drizzle with honey and a generous amount of cinnamon. mix gently. cover and refrigerate for at least 1 hour before serving with your salad. There is no need for any other dressing on this salad!