Friday, February 17, 2012

A recipe – Red Beets Soup

I remember one time when I was a kid, two orthodox Jews knocked on our home door and asked for a donation for their Yeshiva. It was quite common those days in Israel. When my mother opened the door and these guys started talking with her. She immediately said, without even thinking twice, “I am sorry but my mother is not at home” and closed the door. My mother was at her 40s, and though I still think she looks wonderful, even then in the late 80's she didn’t look like a girl…
Oddly enough, I found myself using the same tactic. Once in a while, someone knocks on my door and starts lecture me about the gas bills, the electricity bills, X bills or Y refund… 
I always have the same answer: “Sorry, I am subletting”. Even if it is not relevant, they usually don’t know what to do with that and just leave.

2 potatoes - peeled and cubed
3 – 4 medium red beets
1 onion - peeled and cubed
2 cloves garlic - sliced
5 cups of water
1 tablespoon cumin
Salt & pepper
1 tablespoon olive oil


1.     Put the beets in a pot and cover with water. Boil and cook for about 15 minutes just until you can peel the beet. (The easier way to peel the beets is simply hold them under running water and gently peel them with your fingers. The shell will remove smoothly)
2.     Heat the oil in a large pot; sauté the onion and the garlic until the onion is soft and translucent, then add the potatoes and fry while stirring. 
3.     Cut the beets to cubes and add to the pot. Stir all together for 2 minutes.
4.     Add the water (5 cups) and the cumin, salt and pepper, stir and bring to boil, cover and lower the heat. Cook for 40 minutes.
5.     Turn the heat off.
6.     If you have a hand blender – blend all together inside the pot until they reach a desired consistency. Turn the heat again and bring to boil.
If you have a blender – pour the soup into the blender container and blend for 2 minutes until desired consistency. Pour the soup back into the pot and bring to boil.

Monday, February 13, 2012

A recipe – Crunchy Delicious Oatmeal Cookies

I am not a native English speaker as you probably know, so when I come across a new term, a phrase, or even a word that I don't know, the immediate response it to translate it word-by-word to my native language (Hebrew).
Sometimes it is the right meaning, but sometimes it made a “new language” and a very funny translation.
Comfort food, for example, relates to the physical feeling and the preparation of the dish – it is prepared simply, and it is easy to eat.
But I was sure that it is related to your feelings about it, a consolation that you get from a good meal. Don't you think that is better interpretation?

These cookies are a great comfort in this weird winter. And it is also easy to make and even easier to eat…

 Ingredients yield: about 25 cookies
1 stick unsalted butter, cool room temperature (4 oz)
1/2 cup very fairly packed light-brown sugar
1/2 cup granulated sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1/2 cup Ultra-grain flour or all purpose
1/4 cup toasted wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups old-fashioned rolled oats
1/3 cup toasted pecans, chopped
1/3 cup mixed golden and regular raisins

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add egg; mix to combine. Mix in vanilla; set aside.
  3. Combine flour, wheat germ, baking soda, baking powder, salt and cinnamon. Add the flour mixture to the butter mixture, and stir until mixed.
  4. Stir in the oats, followed by the pecans and raisins.
  5. Using a heaping tablespoon measure, shape dough into 24 mounds drop dough onto prepared sheets, about 2 inches apart (the cookies double their size during baking!)
  6. Bake until golden and just set, about 13-15 minutes (You might want to check at 12 if you oven runs hot.