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November 14, 2025

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culture, food, israel lifestyle, Israeli Breakfasts, Recipes, Uncategorized

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What’s Cookin’? 15 November, 2025

Our continued heat wave broke last night. Temporarily. It finally feels like autumn, at least for the time being. The thermometer is supposed to climb back up later this week, which is such a metaphor for life here. Despite talks of peace, rockets are still being fired from Gaza into Israel; Hamas is completely refusing to disarm; a giant U.S. military base is being built here on Israeli soil just outside the Gaza Envelope; Hizbulla will not disarm, but seems to be doubling down in its attempt to stage a Northern October 7; and Iran is planning to send over 2000 missiles in its next attack. The heat never seems to abate.

Things are always on simmer at best here. And in my own kitchen, I’m always cooking something. Trying to use the freshest seasonal produce here, I think I’ve developed a California-Israeli fusion. So what was being prepared over the past week here?

Cucumber Radish Citrus Salad serves 4

Ingredients:

  • 1 large English cucumber
  • 6 large radishes
  • 1 Cara Cara (or Valencia) Orange
  • 1 tbsp olive oil
  • 2 Tbsp fresh mint, chopped

Wash, trim ends off and slice the radishes and the cucumber. Peel and segment the orange, trying to avoid the pith or seeds. Squeeze as much orange juice onto the salad. Add the olive oil and chopped mint. Mix and serve cold as an appetizer or side, for breakfast, lunch or dinner.

Mediterranean Torta serves 6. Dairy

A friend of mine just came home from the hospital this week, so I made her (and myself) this fantastic dish that can be served hot or cold for any meal. It’s absolutely delicious!

Ingredients :

  • 1 pre-made pie crust dough
  • 1 large zucchini
  • 1/2 cup roasted red bell pepper (can use from a jar)
  • 1/2 cup sun dried tomato pieces in oil
  • 1 can artichoke hearts
  • 1 cup fresh mushrooms
  • 2 cups fresh spinach, chopped
  • 4 eggs
  • 1/2 cup cream (9-15%)
  • 1 cup shredded mozzarella cheese
  • Italian seasoning: oregano, rosemary, parsley, basil, chile flakes(optional)
  • Trader Joe’s Pizza Season blend (optional)

Heat oven to 350*/170*. Place pie crust dough into a greased, deep dish pie dish. Bake crust until golden brown, about 16-20 minutes. Remove from oven and let cool. Slice zucchini and mushrooms into thin slices. Drain can of artichoke hearts and slice the artichokes fairly thin. Arrange a layer of zucchini in concentric circles on the bottom of the pie crust. Next add strips of roasted red pepper. Now sprinkle the mushrooms across the top. Dot with chunks of sun-dried tomato in olive oil. Sprinkle the Italian herbs (dried) over the top of this layer. Now layer the artichokes on top. And sprinkle the spinach evenly over the top of the pie. In a mixing bowl, combine the eggs and cream until thoroughly incorporated. Pour over the pie. Sprinkle with more Italian herbs and last, the grated mozzarella. Sprinkle liberally with the Trader Joe’s pizza seasoning, if you have access to this fantastic product. Bake in 350*/170* oven for 45-55 minutes, or until fragrant and golden brown on top. Test with a toothpick or cake tester to see if inside comes out clean.

Swiss Chard in Bechamel Sauce. serves 6. Dairy

We visited my daughter in the UK and she made this for us. It was so delicious, that I had to go home and try it. It gets better after a day or two, so reheats well. This is just so tasty! True comfort food and that kick of Stilton just puts it way over the creamy top!

This was the photo I snapped just before it went into the oven….

Ingredients:

  • 2 large bunches/ 6 packed cups Swiss Chard (mangold)
  • 1 white onion
  • 1/2 stick butter
  • 1/2 cup flour (50 grams)
  • 1 cup milk
  • 1/3 cup Stilton (or blue) cheese
  • Salt, pepper
  • Freshly grated nutmeg
  • Fried onions (Durkee, IKEA, etc.)

Preheat oven to 350*/170*. Wash and chop the chard or mangold and set aside to drain. Rough chop the onion. In a large skillet melt the butter and sauté the onion until soft. Add the flour and stir until thickened. Pour in the milk, stirring continually. Mix in salt and pepper to taste. In a greased casserole dish, place the chopped chard. Pour the bechamel sauce over the top. Mix together with crumbled Stilton or Blue Cheese. Grate fresh nutmeg very liberally over the top of the casserole and bake for about 30-40 minutes, until nice and bubbly on top. Remove from oven and sprinkle fried onions over the top.

Corn and Romano Bean Salad. serves 4. Pareve (vegetarian)

So I had end of the season sweet corn and fresh Romano beans (the really flat, wide, buttery green beans) from our local produce delivery. Along with so many other tasty veg…. That I had to use it all up before it went off. So…..this salad is out of this world amazing! One of the best recipes to date! John and I could just east this by the bowls full all day long, it’s that great. If you try no other recipe, do this one. You won’t regret it.

Ingredients:

  • 2 ears of super sweet white corn, fresh
  • 3 cups fresh cut up Roman beans
  • Olive oil
  • Balsamic vinegar
  • Sea salt, pepper
  • 1 can white beans, drained and rinsed

Preheat oven to 400*F/200*C. Using a sharp knife, strip the raw corn off of the cob and reserve to a bowl. On a foil-lined baking sheet, lay flat the washed and trimmed Romano beans, cut into 2 inch pieces. Toss with olive oil, sea salt and freshly ground black pepper. Drizzle about 2 TBSP balsamic vinegar over top. Roast in oven about 5 minutes, then shake the pan or stir the beans and roast again another 5-10 minutes keeping an eye on them so they do not burn. Remove from oven and let cool. Drain the can of white beans and add to the bowl with the corn. Toss in the cooled Romano beans. Dress with the vinaigrette -recipe below – mix well to incorporate and serve cold.

Vinaigrette ingredients:

  • 1 egg yolk
  • 2 TBSP strong Dijon mustard
  • 1 clove garlic
  • 1/4 cup white wine vinegar
  • 1/4 cup honey
  • 1/3 cup avocado (or seed/canola) oil
  • Pinch sea salt, pepper

With an immersion blender, blend together all the above ingredients until smooth. If it seems too thick, add 1/4 cup water to thin out a bit. It should be the consistency of regular salad dressing.

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May 20, 2025

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Not for the Lactose Intolerant: Shavuot Nears. (Recipes!!!). 20 May, 2025

If anyone were to tell me there was a holiday featuring cheesecake- and all dairy products, I’d swiftly sign up. Well, the Jewish holiday of Shavuot is not QUITE that, but it makes for a great excuse to go off one’s diet for a day.

Shavuot was the fairly forgotten Jewish holiday in the States, for the most part. It came right at the end of the school year with exams and graduations; summer vacations were just beginning; there was Memorial Day weekend; Mothers’ and Fathers’ Days; weddings and birthdays… and Shavuot for us was very minor indeed. My mother served blintzes and cheesecake, but that was about it for us.

Not so in Israel. For one thing, it is one of the three major pilgrimage holidays in the Torah (the first five books of Scripture). Everyone was commanded to go up to Jerusalem to the Temple where they would bring their offerings. It was a celebration of the first fruits or bikkurim. Today in Israel it is a complete holiday, day of rest, national day where all public transportation, government offices, clinics, schools, stores are closed. It is a true holiday.

After counting 49 days from Passover, the 50th day (the root of the Christian Pentecost) marked the anniversary of the giving of the 10 Commandments on Mt. Sinai. The Children of Israel had been liberated from slavery under Pharoah in Egypt and had just begun their desert wanderings. On Day 50, they had purified themselves and were gathered at the foot of Mt. Sinai. The entire mountain started quaking. There was thunder and lightning and wind and the people could hear the blast of heavenly shofar (trumpets). Fire came down out of the clouds, and in that dramatic movie cut, the finger of G-d wrote the commandments on two tablets for Moses to give the people. They were set to receive the Law.

O.K. All that is great but cheesecake???? In some of the more poetic passages of Scripture, the words of Torah (and the Bible) are often compared to milk. As food for growing infants, Words of Scripture nourish our souls. Also, Israel, the Promised Land, is known as the Land of Milk and Honey. Some Jewish people say we eat dairy because it was before the kosher laws came into existence and dairy is acceptable (this doesn’t really make sense to me, but whatever-). In any case, it’s a dairy fest.

Also, Shavuot marks the first great summer produce and barley harvest. In the agricultural kibbutzim, the day is marked not only with the reading of the 10 Commandments, but with agricultural parades and county-fair like vibes. The produce is abundant. Big, beautiful and a wide variety of fruits and vegetables and grains are coming into market. Another family day, people dress in white and many wear floral wreaths on their heads. There is much singing and dancing and it is a time where the little three year old boys get their haircuts for the first time (upsherin). The schoolchildren put on skits and songs for their families. And there are communal picnics everywhere.

Shavuot festivities on the kibbutz

This year, I will start off the annual Shavuot (Feast of Weeks) recipe blogpost with a couple of my own. The first is a super easy, light and healthy Roasted Beet Salad. You can use crumples of feta or blue cheese for that creamy, slightly pungent burst of flavor. I use yellow and white beets (from my garden) as they have a marvelously sweet and nutty flavor, especially after roasting.

Roasted Beet Salad

Serves 4. Halavi/Dairy/Milkhig

Ingredients:

  • 4 -6 medium yellow or white beets (can use red also), peeled and topped
  • 2 TBSP olive oil
  • Sea salt and fresh cracked pepper
  • 1/3 cup crumbled feta or blue cheese
  • 1/4 cup candied pecans
  • 1/4 cup pickled onions (recipe follows)
  • 1/4 cup Brianna’s Blush Wine Vinaigrette (I bring back from US, but available from iHerb)

Preheat oven to 400*F/200*C. Cut peeled beets into quarters or bite sized wedges. Coat in oil. Sprinkle with salt and pepper (I add a sprig of rosemary and a sprig of sage). Wrap tightly in aluminum foil and roast for about 40 minutes or until tender. Remove from oven and let cool. When room temperature, place beets in serving dish and top with remaining ingredients. Serve cold as a side dish.

Pickled Onions

Easy to make. I always have these on hand to add to salads and sandwiches.

In a small covered jar, slice a red/purple onion quite thinly. Cover with white wine vinegar. Add either dry herbs or pickling spice (1 tsp). I prefer the pickling spice- Can also add a slice of orange or lemon rind to boost the flavor.

Because all of the stone fruits are just coming into season and the weather is getting warmer, I usually make a big pot of fruit soup which I chill and serve ice cold as an appetizer, especially for Shavuot and Shabbat. It’s refreshing, popping with sweet flavor and loaded with antioxidants.

Chilled Fruit Soup with Vanilla Yogurt

Serves 6-8. Vegan/vegetarian/parve or dairy

Ingredients:

  • 1 cup fresh blueberries
  • 1 cup fresh cherries, pitted
  • 4 red plums, pitted and halved
  • 4 peaches, pitted and quartered
  • 1 cup fresh raspberries
  • 1 1/2 cups freshly squeezed orange juice
  • 1/2 cup (coconut)sugar, maple syrup, honey or agave syrup
  • 1/2 cup fresh mint leaves.
  • 3 cups water.
  • Optional 1/2 cup sparkling white wine
  • 1 TBSP orange peel

Combine the orange juice, water and sweetener in a medium sized pot. Bring to a boil. Reduce heat and add the fruits. Let cook for 20 minutes on medium flame, but do not boil. When fruits have softened, taste and adjust for sweetness. You can add more sweetener if you like. Remove from heat and let cool, about 15 minutes. Add in the mint leaves. Using an immersion blender, purée the fruit mixture until it is all blended together and velvety smooth. Refrigerate for at least 2 hours. Serve cold with a large dollop of vanilla yogurt to mix in at table. Garnish with mint leaves and orange peel. I add about 1/2 cup sparkling sweet white wine just to juj it up even more. After all, it’s a celebration!

My rooftop garden is beginning to produce now. Large quantities of squash, Swiss chard, radishes, carrots, green beans and heirloom tomatoes. This year I’m growing 4 varieties of cherry tomatoes and 5 different heirloom tomatoes. The herbs in my baby bathtub are going bonkers. I’m ready to cook!

🍅 Tomato Ricotta Pie 🍅

Serves 4-8. Dairy/Vegetarian

Ingredients:

  • 3-4 large beefsteak type meaty tomatoes
  • 1 pre-made pie crust dough sheet
  • Olive oil
  • 500 grams (2 cups ricotta cheese)
  • 1 cup grated fresh Parmesan cheese
  • 1 egg
  • 4 large cloves garlic
  • 2 TBSP dried oregano
  • Sea salt and freshly cracked pepper
  • 2 TBSP balsamic vinegar
  • 1/2 cup fresh basil leaves

Preheat oven to 350*F/170*C. Spray a large quiche dish with olive oil. Fit the pie crust sheet inside, press down, trim edges. prick the shell with fork tines. Place some dried beans inside as a weight. Bake until golden brown, about 12-15 minutes. Remove from oven and set aside to cool. In a medium bowl, combine cheeses, egg, salt, pepper, crushed garlic cloves, balsamic vinegar and dried oregano. Mix well. Add to cooled pie crust. Top the cheese layer with fresh basil leaves. Slice the tomatoes about 1/2 inch thick. Cover the cheese/basil layer with tomato slices in concentric circles. Sprinkle with dried oregano, salt and pepper. Bake in oven about 20-25 minutes until cheese is bubbly and tomatoes are juicy/soft. Remove from oven and let set for about 30 minutes. Can be served hot or cold.

The next recipe is a type of Israeli “cheesecake” which is way different than the typical American version. It’s from the family of Shlomo Mantzur. Shlomo in the late 1940s, was a survivor of the Iraqi equivalent of the Holocaust, the Farhud. He made his way to Israel. As a young man, he helped found Kibbutz Kissufim on the Gaza border. He was known by all on the kibbutz as grandpa and planned social activities for the community. As the kibbutz carpenter, he taught shop at the local elementary school. They say the smile never left his face. Children loved him and his open arms invited everyone right into his heart. He always had a pocketful of pistachios or halva to spoil the children with. Always there to lend a hand with his hammer or screwdriver, Shlomo was ready to fix anything. He loved watching the old American Western cowboy movies.

At 86, Shlomo was the oldest hostage taken by Hamas into Gaza. He was brutally killed and his body was held by the terrorist group for 509 days before being returned to Israel. His wife Mazal used to make this delicious old school crumb cheesecake. It was his favorite dessert-

Shlomo Mantzur’s Favorite Crumb Cheesecake

Ingredients for the dough:

  • 7 oz (200 grams) soft butter. 1 cup
  • 4.25 oz (120 grams) sugar – little over 1/2 cup
  • 2 medium eggs
  • 1/2 tsp ground cardamom
  • Grated peel of 1/2 lemon
  • 1.75 oz (50 grams) ground almonds – 1/4 cup

For the cream:

  • 500 grams (2 cups) sweet cream
  • 1 package (80 grams) instant vanilla pudding
  • 120 grams (little over 1/2 cup) sugar
  • 500 grams ( 2 cups) sour cream
  • Grated peel of 1/2 lemon

Instructions:

Preheat the oven to 350*/170* on convection/turbo. In the medium bowl or stand mixer with paddle attachment, cream the butter and sugar. Add the egg and beat until integrated. Add the rest of the ingredients and mix until a uniform dough. Be careful not to overmix.

Spread a third of the dough on a small parchment paper lined sheet pan. Spread the remaining two-thirds uniformly and evenly in a parchment paper lined springform cake pan. Bake the sheet pan and cake pan for about 20 minutes until golden and fragrant. Remove from oven and cool completely.

In another bowl whip the sweet cream with the sugar and instant pudding mix until almost firm. Fold in the sour cream, cardamom and lemon zest until completely combined. Pour evenly over the baked cheesecake. Crumble the third that you baked separately. Sprinkle it over the cream and put in fridge for four hours or overnight. At hour before serving, out in the freezer. This makes the cheesecake easier to slice and hold together.

The next dessert is one that John loves. I don’t make it terribly often, but it’s great for Shavuot. He likes to mix lemon curd in with his cottage cheese in the morning which gave me great inspiration for this simple pie.

🍋 Lemony Cheesecake Pie 🍋

Ingredients:

  • 1 pre-made graham cracker pie crust
  • 2 cups cottage cheese
  • 1 cup sour cream
  • 2 cups lemon curd
  • 1 cup whipping cream
  • 1/2 cup toasted almonds, sliced

In a large bowl, gently fold together the cottage cheese, and lemon curd. Pour into pie crust. Leave about 1/4 inch at top. Smooth out. Place in freezer 1-2 hours.

Remove from freezer. Spread a thin layer of remaining lemon curd over top. In a medium bowl, whip the sweet cream until stiff peaks form. Spread over pie or spoon in dollops around edge. Scatter toasted almond pieces over the top before serving. Keep in fridge until ready to serve. Can refreeze for about a half hour prior to slicing for ease in cutting and removing to plates.

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February 13, 2025

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culture, food, Holidays & Feasts, israel, israel lifestyle, israel. nature. spring. galilee., MidEast, Recipes, spirituality, Uncategorized

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Happy New Year!!! 13 February, 2025. Tu b’Shvat. The 15th of Shvat

Have I told you yet how much I absolutely love this country? Its customs and traditions? Today is New Year’s Day! For 🌳 🌲🌴🌵🌳! Yes. TREES!!!! How cool is this? It’s the Hebrew month of Shvat – also amazing because who else has a month Shvaaaahht??? Even saying the word makes me laugh. And the 15th of the month, during the full moon, we celebrate nature. It’s the original Earth Day without all the political hype. And of course…. We eat and drink. But more about that later.

So to quote my friend, Arky Staiman, we have this holiday where we celebrate the blossoming of the trees. They are just beginning to sprout forth right now. Here in Israel. Now listen, for those Ashkenaz Jews in the US (hello, Chicago, NewYork, DC, St Louis and Seattle), in Canada (you out there freezing your tuchuses off inMontreal and Toronto), in France, Germany, England….this holiday makes little sense. For those in the extreme South (yes, you in Tasmania! In Argentina and Brazil, even in India) you are in the throes of summer. But here in Israel, the rains have come and everything is green and the buds are shooting forth from the ground and the bushes and trees. Judaism only makes sense here in Israel.

No where else does this make sense. The trees know it’s time to blossom their beautiful flowers and it’s all connected to one place, right here, in the Land of Israel, where Judaism is connected and the holidays are connected to the Land and Nature and the People. It’s the time when people go out and the earth is soft and fruit trees (and other trees) can be planted. The early settlers in the 1800s and early 1900s took this opportunity to restore the ecology and verdure of the land by planting forests and groves.

Groups of schoolchildren were out today planting bulbs and trees in the neighborhood park. Whole congregations go out together and plant – avocados are becoming increasingly popular. A friend lives on Kibbutz Ginosar (Gennesaret) where they are planting dunams/acres of bananas this week.

Did you know fruits can be really really Kosher? That Jewish trees in Israel are circumcised??? That’s another weird one. Let me explain. A fruit tree is planted about now…15 Shvat. It is cared for and grows. The first year comes and fruit pops out. Leave it alone! Do not touch the fruit! It is not ready yet. Why? Leviticus 19:23 states

וְכִי־תָבֹ֣אוּ אֶל־הָאָ֗רֶץ וּנְטַעְתֶּם֙ כׇּל־עֵ֣ץ מַאֲכָ֔ל וַעֲרַלְתֶּ֥ם עׇרְלָת֖וֹ אֶת־פִּרְי֑וֹ שָׁלֹ֣שׁ שָׁנִ֗ים יִהְיֶ֥ה לָכֶ֛ם עֲרֵלִ֖ים לֹ֥א יֵאָכֵֽל׃

When you enter the land and plant any tree for food, you shall regard its fruit as forbidden. Three years it shall be forbidden for you, not to be eaten.

In the fourth year of fruit bearing, the farmer would bring the fruit from those trees to the Holy Temple in Jerusalem as an offering…on Tu b’Shvat. Then the tree is circumcised, holy, set apart for eating, Kosher. Who knew? From year five onwards, the nuts, the fruits, the seeds are all good to go. Pretty wild, eh? Many farmers still abide by these Biblical laws today here in Israel – except they offer the fruits and nuts to the poor because there is no longer a Temple.

In the 1500s and 1600s, the Jewish mystics of the city of Tsfat (only 20 minutes from here) created a Tu b’Shvat Seder which has come into real popularity in Israel today. It was modeled after the Passover Seder, where different foods are eaten in a certain order, blessings said, and everything has a symbolic, deeply spiritual meaning. We have our own lovely Seder. Here’s what I do:

The table is set with a lovely bunch of fresh flowers I just picked from the neighborhood park. There is no requirement to light candles, but as this is a festive celebration I light the two candles and say the holiday blessing. We have four small glasses of wine set out – white wine, a light rosé, a darker rosé and a red. We take turns reading just like at Passover. I fill a large pitcher with rose scented or lavender scented water. There is a basin. Each person recites the prayer for handwashing and washes his hands individually.

The First Cup of Wine

This glass of white wine symbolizes winter. For a mystical twist this is the energy G-d used in creation to create the trees and flowering, seed bearing plants. We read Deuteronomy 8:7-10 and then lift our glass, say the blessing and drink the wine.

Barukh ata Adonai, Eloheinu Melekh ha-olam borei peri ha-gafen. 

Blessed are you, Source of all life, Creator of the fruit of the vine.

Reader: For Adonai your God is bringing you into a good land. A land of brooks of water, of fountains and depths springing forth in valleys and hills, a land of wheat and barley and vines and fig trees and pomegranates, a land of olive trees and honey, a land wherein you shall eat without scarceness, you shall not lack anything in it; a land whose stones are iron and out of whose hills you may dig brass. And you shall eat and be satisfied, and bless God for the good land, which is being given unto you (Deuteronomy 8:7-10).

The First Fruits

Did you know a nut is also considered a fruit? At this point we eat a fruit that is hard and inedible on the outside but with a softer flesh on the inside, like coconut, pecans, walnuts, almonds. The hard shell is strong like our covering and protection by G-d when we walk in His ways. We become strong spiritually, but in the inside we are still tender and yielding. Today as a first course, I serve walnuts in the shell, almonds (indigenous to Israel. Aaron’s staff had budding almond flowers) and also some feta cheese.

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-etz.

Blessed are You, Source of all life, Creator of the fruit of the tree.

The Second Cup of Wine

The second glass of wine is a light pink rosé. It stands for springtime. It is also a mystical symbol of mercy (the white wine) mingled with a little bit of justice (the red grape juice or wine), two attributes of the Creator. We read Deuteronomy 28, the blessings and the curses for obedience and disobedience to G-d’s commandments. Then the blessing over the wine, and drink the second cup.

Reader: Blessed shall you be in the city, and blessed shall you be in the field. Blessed shall you be in the fruit of your body, and the fruit of your land, and the fruit of your cattle, and the young of your flock. Blessed shall you be in your basket and your kneading trough. Blessed shall you be when you come in and blessed shall you be when you go out (Deuteronomy 28:36).

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-gafen. 

Blessed are You, Source of all life, Creator of the fruit of the vine.

The Second Fruit

The second fruit(s) we enjoy are soft on the outside with a seed or pit in the center. I use olives, as they are one of the seven Biblical species indigenous to the Land. They grow everywhere throughout the Galil. It has become a sign of home. You can also use any stone fruit like cherries, apricots, peaches. I also use dates, because they grow here around Lake Kinneret (Sea of Galilee) and in Hebrew, the date palm is Tamar. These fruits remind us of the spiritual and emotional strength within us.

We read Psalm 1. We say the blessing over the fruit again. Now eat the olives or dates.

The Third Cup of Wine

The cup of late spring early summer. The wine is a deep pink rosé. It is more judgment than mercy. It is a season of growth and development. Life is always changing, but G-d remains the same.

The Third Fruit

This fruit symbolizes the first harvest. We eat fruits that can be eaten whole without peeling. What you see is what you get. It also stands for G-d’s omnipresence. Blueberries. Tomatoes. Apples and pears. Grapes. I use grapes as that is also one of the seven species. We read Genesis 1:29-31, say the blessing and consume the fruits.

28 And God blessed them, and God said unto them, Be fruitful, and multiply, and replenish the earth, and subdue it: and have dominion over the fish of the sea, and over the fowl of the air, and over every living thing that moveth upon the earth.

29 And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.

30 And to every beast of the earth, and to every fowl of the air, and to every thing that creepeth upon the earth, wherein there is life, I have given every green herb for meat: and it was so.

31 And God saw every thing that he had made, and, behold, it was very good. And the evening and the morning were the sixth day.

The Fourth Cup of Wine

The last glass is red wine. We are judged for our actions. As the fall comes and winter sets in, it is time to plow under the soil. The land rests. We become introspective and make things right between ourselves as people and with G-d. This glass, all red, also stands for fire, burning, purging, but not consumed like the burning bush, or the fire of the Divine Spark within us. We read the story of the burning bush in Exodus 3, say the blessing and sip the wine.

The Fourth Fruit

The fourth fruit has a touch, protective skin on the outside, but sweet, soft flesh within like avocado, citrus fruits, mangos or bananas. It symbolizes the mysteries of the world and the hidden mysteries in Scripture. We are constantly seeking to uncover deep truths and are nourished by her fruits.

This is just a tiny bit of our Seder. We sing songs and eat lots of great vegetarian (and I serve dairy) foods between each part of the fun ceremony. There’s a lot of deep spirituality that goes with each part and, as a result, lots of discussion.

I know it’s a bit late for you this year, but here are some recipes that we will be enjoying.

Tu b’Shvat Israeli Salad

Ingredients and Directions: Chop a variety of fresh vegetables into small diced chunks… Tomato, Cucumber, Yellow or Orange Bell Pepper, Red Onion, Carrot. Add crumbled Feta Cheese. Dress with juice from 1/2 fresh lemon and a drizzle of olive oil. Gently stir in roasted, salted sunflower seeds.

Tamar’s Sweet Israeli Tabbouleh

Serves 6-8 as a side dish 4 as a lunch entrée. Vegan. (Pareve)

Ingredients:

  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 1/4 cup pickled red onion (onion pieces swimming in vinegar with pickling spice)
  • 1/2 cup parsley, chopped very fine
  • 1/4 cup fresh mint leaves, chopped very fine
  • 1 cup toasted walnuts, chopped
  • 1/2 cup pomegranate arils
  • 2 persimmons, chopped into small cubes
  • 1/4 cup yellow raisins
  • 1/4 cup chopped dates

Dressing ingredients:

  • 1/2 cup extra Virgin olive oil
  • Zested rind and juice of 1 large naval orange
  • 2 TBSP apple cider vinegar
  • 2 Tablespoons honey
  • 2 Tablespoons pomegranate syrup/molasses or carob syrup, if available
  • 2 tsp sumac

I tried to use all things indigenous to the land and/or part of the seven species in this cold salad. Wheat, dates grapes (raisins) pomegranates and honey for the Land of Milk &Honey. It’s so healthy, light and addictive! Very Israeli with a twist. I really do hope you make and enjoy this one!

In the meantime, plant some bulbs or a fruit tree. If you desire to bless Israel, go to https://shop.jnf.org>collections>plant-trees and plant a tree in the Land of Israel for only $18. You’ll get a gorgeous frame able certificate and can plant the tree in memory of someone who has passed away or honor someone having a special event like a birthday, anniversary, wedding or Bar/Bat Mitzvah.

🌲Happy New Year, Trees!!!🌳

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December 4, 2024

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food, Hizbulla war, israel, israel news, Israeli-Palestinian Conflict, MidEast, Recipes, Uncategorized, War stories

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Ceasefire. War Stories. Day 425. 4 December, 2024

Recipe Edition!

It’s hard to believe that just last week we were running to find safe spots to get out of the range of falling missiles and shrapnel several times a day/night. Last night I slept for 9 hours straight, a record for the past year. Not complaining, but the traffic here is absolutely unbelievable Who’da thought our small highways would ever resemble Southern California’s gridlocked freeways?

It seems that everyone, absolutely everyone, is out and about. I had not realized how much this war has affected people. It reminds me of the days immediately following the lockdowns of 2020/2021. Schools are fully in session in person for the first time this school year. The stores are packed. The movie theatres, restaurants and cafes are full. Hiking trails? Oh my goodness, don’t even think about being alone in nature at this time!

Our friend Romi, an engineer in the northern border town of Shlomi, last week went to work in his office for the first time in almost one year. It had suffered from indirect hits and shrapnel. Windows were shattered, walls spattered with holes. His 3D printer was majorly damaged…. Many people are going to the little towns and villages just to see the damage incurred. Some are viewing homes and communities for the first time, and from what my neighbor told us, security guards must let you through (proof of living/working there required). A few communities right up against the border are still occupied and guarded by the IDF because it’s still technically a dangerous war zone.

In the first four days of the ceasefire, there have been mortars and grenades hurled at Israeli soldiers from Har Dov on the Lebanese side. Hizbulla operatives were seen in a no-go zone on the first day. They had returned to regroup, but were immediately arrested. A drone from Lebanon that entered Israeli territory was shot down by Iron Dome. There have been other major infractions, but the IDF has immediately responded by firing on the perpetrators from the air. And so it goes. Obladee obladah.

Now that things are a little more quiet, I can share with you the recipes so many of you have said you missed. For starters, it has become a tradition that every year when the Jewish people read the part in the Bible where the story of Esau selling his birthright for a bowl of lentil soup/stews, I share a new lentil recipe. This year, it’s amazing!!

I was first introduced to this bowl of deliciousness by our friend, Marc. It’s called SHALVATO (shall VAH’ toe). It is a staple and comfort food throughout the Middle East. Every culture and person seems to have their own version of this dish. It’s basically a grain and tomato recipe, very simple. The Druze add zucchini. The Lebanese use barley. Some Jewish people from Syria and Yemen now add chunks of fatty meat. It’s similar to the Sephardic/Mizrachi Shabbat Hamim, or the Ashkenaz Cholent, but way better, and vegan. Shalvato can be eaten as a side dish or just enjoyed by the bowlful. It’s so easy to make, and is becoming a favorite in this house. This recipe is from Rami Kahan, but I’ve made a few changes…. Try it this winter. Get ready to fall in love-

SHALVATO

serves 6. Vegan

Ingredients:

  • 1/2 cup barley
  • 1 can small red lentils (or 3/4 cup dried red lentils)
  • 2 cups boiling water (more if using dried lentils)
  • 2 large meaty tomatoes chopped (Roma are good)
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1/2 cup mushrooms, chopped
  • 2 large TBSP (22BX) tomato paste
  • 1 15 oz. can (I use a small bottle of Muti polpa) tomatoes, chunks
  • Olive oil
  • 1/2 tsp cumin
  • 2 tsp baharat/Rambam spice (see recipe below)
  • Salt, pepper

Baharat recipe: (makes about 1/4 cup) This is a highly aromatic, warm spice blend popular throughout the MidEast. Great addition to meats, soups and stews as well as veggies…. Mix it all well and store in an airtight jar.

  • 2 TBSP cumin
  • 1 TBSP coriander
  • 1 tsp cardamom
  • 1 1/2 tsp sweet paprika
  • 1/2 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4+ tsp ground nutmeg (I always put a bit more)

In a large bowl pour boiling water over barley and let sit for an hour or more until til all liquid is absorbed. In the meantime, in a large skillet, heat oil until shimmery. Add in onions, garlic and mushrooms. Sauté over medium- high heat until transparent. Stir in the Baharat spice blend and stir about 1 minute until fragrance is released. Pour in the tomato chunks with liquid as well as your chopped fresh tomato. Mix together over medium-high heat about 2-3 minutes. Add in the canned lentils (if using dried lentils, they must be rehydrated and softened in boiling water like the barley). Mix well. Add in the barley. Mix well. Stir in salt and pepper and additional cumin to taste. Lower heat to simmer, and cover. Let flavors blend, stirring occasionally, about 1 hour. Serve hot. This can also be made in a crockpot on low for Shabbat. Seriously good enough to trade your birthright for….almost.

This is the basic. I play around and add in what I have on hand

CHOPPED AUTUMN SALAD

Serves 4. Vegetarian (dairy or meat, if desired)

With all the heavy winter meals and for some of us who just finished Thanksgiving and are looking to lighten up before the next round of holidays, this is a great meal. Nutritious, filling, easy, versatile and seasonal. You can add the cheese (or not), or add in grilled chicken of steak slices (or not). Adjust to suit your palate and pantry. Another staple in our house-

Ingredients:

  • Choice of lettuces (try some arugula and leafy reds and dark greens)
  • 2-3 beets, roasted, peeled, cubed
  • 1 sweet potato or pumpkin, peeled, cut into cubes, roasted until tender
  • 1/2 cup cooked, cooled quinoa or bulgur
  • 1 red apple
  • 1 green apple
  • 1 small red onion, sliced
  • 1 large stalk celery, cut up
  • 1/3 cup nuts (walnuts, pecans, pumpkin seeds, toasted)
  • 1/3 cup dried cranberries
  • 1/4 cup blue cheese (optional)
  • 1-2 roasted chicken breasts, sliced (optional)
  • Leftover steak, sliced (optional)

Vinaigrette:

  • 1 TBSP sherry vinegar
  • 1/4 cup good extra virgin olive oil (EVOO)
  • 1 1/2 tsp Dijon mustard
  • 1 TBSP lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper

So, when we were in Venice for 2 1/2 days, we were smart and economical. Instead of spending a couple hours at an expensive sit-down restaurant, we ate like the locals. I’d heard about this, and the experience was so amazing and so absolutely delicious, we ate at cichetti bars (chick EH tee) lunch, afternoon snack, dinner, late night snack and second breakfast. All were incredibly out-of this world gourmet fantabulous…..and incredibly cheap. They are eaten to go. Pick your plate and take out your food to eat at an outdoor table Each cichetto ran 1-2€ a piece, so the whole meal would be about €15 for the two of us.

I had a list of several places I’d wanted to try, so after a museum, we’d find a cichetti bar. They are literally little bars the locals frequent. You can get a glass of very good red or white wine for 2-3€. Go up to the glass vitrina or counter and pick out your cichetti, or little bites. Often open faced sandwiches (baccala/creamed cod, pumpkin and Gorgonzola, herbed creamed cheese with pickled radish, fired rice balls, savor/sardines in a flavorful onion, raisin, pine nut sauce, fried artichoke hearts, tapenades and sun dried tomato pastes and pestos with cheeses on baguettes) the combinations were endless! Some of my favorites were the fig and Gorgonzola on a thick toasted cracker; the roasted beet slice with a dollop of buratta/mozzarella ball and a splash of balsamic on baguette; the toast with a sautéed mushroom and onion reduction; the baccala (now I understand Rosemary Clooney’s “Hey Mambo!”); and give me ANYTHING pumpkin!!

The world of Venetian fast food to-go: an epicurean delight!

We’ve been eating my own version of these tapas like bites since we came home. It’s a great way to be creative with the leftovers. One of my staples is the “pickled” shallots, which can be served as a base for chopped cucumber and tomato drizzled with olive oil, or a slice of cold cut, or a piece of hard cheese. Easy and delicious!

“PICKLED” ONIONS

I found out everyone in Venice used Cippolini onions. They are sweet and mild, but I can’t find them anywhere in Israel, so I use shallots. It works just as well.

Ingredients:

  • 1 cup thinly sliced cippolini onions or shallots
  • 2 TBSP sea salt or 1 1/2 tsp table salt
  • 1/2 tsp oregano
  • 3 TBSP extra virgin olive oil

Mix all together in a bowl. Refrigerate and use within 4-5 days. Serve on sandwiches or as a base for the little bites.

Enjoy!!!!!

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July 12, 2024

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food, israel, israel lifestyle, Recipes, Sabbath/Shabbat, Uncategorized

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A Short Respite & Summer Recipes

I’ve been working all morning. The house is cleaned and the food prep is almost finished except for the things I need to put into the oven. I’ve decided to take a short respite in our air conditioned bedroom (yes, it’s 92*F and our house only has two small ACs…not in the kitchen area). So for all you curious, and all who have requested recipes, this post is for you.

I like to use what I have in my garden and from the organic local produce delivery I get each week. Last week, the delivery included a ton of blueberries, so I made the most extravagant blueberry soup (cold), that John just plotzed over. He really raved about it. I made enough to last three meals. you only need a small cup or bowl for an appetizer.

CHILLED BLUEBERRY SOUP

Ingredients:

  • 2 cups blueberries
  • 2 cups water
  • 3 TBSP blue agave syrup (or maple)
  • 1 orange, juiced
  • 1 small cinnamon stick
  • 1 TBSP corn starch

Wash blueberries and put in a pot along with the water, orange juice, cinnamon and syrup. Over a medium stove, bring to a gentle boil and let boil very gently until the blueberries start to break open and soften, about 15 minutes. In a small bowl, add the cornstarch to a half cup of water and stir until cornstarch is thoroughly dissolved. Take the soup off of the heat blend with an immersion blender until smooth. Stir in the corn starch mix. Whisk slowly over a low heat until the soup gets a bit thicker. Let cool down and pour in quart Mason jars. Refrigerate until ready to serve. Serve cold with a little heavy cream and a mint sprig.

So this is a really funny story. Two years ago, in Florida, my sister-in-law bought fresh field peas that you can only find in that particular part of the state at a particular time of year. They looked like a bag of very small black-eyed peas. In the Deep South, these field peas are usually slow cooked for hours with salt and a ham hock for a smoky flavor. She boiled hers with chopped onion and liquid smoke. Pam is vegan and I keep Kosher. It’s a good match. They were absolutely delicious. I reserved ten little naked beans, dried out, put them in my suitcase and last spring (2023) I planted them. From those ten, I got enough to have my “starter seed” for this year. I’ve been babying these plants like you wouldn’t believe.

It looks raggedy, but there are the field beans at the back and front with a wild tomatillo in the center.

We’ve gotten enough peas for two meals. I boil them gently with my onions, some salt, and liquid smoke for about three to four hours. Seriously amazing. I’ve got one more harvest from them coming in a couple weeks. Two days ago, we went to a shuk, one of those Middle Eastern markets for produce and spices, and what did I find?

Lubia!!!

I could not believe it!! I’ve been working so to grow them, and there they were. Because they only grow in this one tiny county in Northern Florida, right? Here, in Israel they are called lubia. Used mostly by the Lebanese, Druze and Persians I believe. I asked a few women at the market and they cook them in stews, whole pods (yikes!) with tomatoes and onions, okra, and olives and spices. When I tried to explain how I make them, I’m sure they thought Americans were completely crazy.

Tonight we are having fish…Denis and Amnon…straight from out of the Kinneret or Sea of Galilee. If I told people I have them marinating in a maple syrup and Dijon sauce with a shot of Kentucky whisky, they’d probably deport me. John will grill them late afternoon.

Because I’m swimming in fresh garden tomatoes and zucchini at present, I made a gorgeous dish last week, that I’ve repeated for the weekend. I’ll serve it hot as a side dish tonight, but will eat it cold for lunch with a salad tomorrow.

Tomato Zucchini Puff Pastry Italiano

Ingredients:

  • 1 sheet frozen puff pastry, defrosted
  • 2 large zucchini, sliced vey thin
  • 1 red onion, sliced very thin
  • 4 large heirloom tomatoes, sliced
  • 1/2 cup grated Parmesan
  • 1 cup grated mozzarella, Gouda, or Muenster
  • 1/4 cup chopped sun dried tomatoes in oil
  • Italian seasoning mix

Line a jelly roll pan or lipped baking sheet with aluminum foil. Spray generously with olive oil. Spread dough outs onto pan. Layer the zucchini, onions, cheese, tomatoes, sun dried tomatoes, over dough. Reserve enough cheese for top. Sprinkle generously with Italian season mix. Sprinkle more cheese over top. Bake at 375*F/190*C on medium rack until pastry is puffed and cheese is melted. Cut into squares with a pizza cutter. Serve hot or cold.

This week we are having chilled melon soup as an appetizer. I didn’t get a photo yet. For the person who asked about watermelon soup, just purée 1/2 a melon in the food processor, and juice of 1 lime, squeezed and some chopped mint. It’s that simple.

Today I used what I got at the shuk. It looked like a cantaloupe on the outside but about twice as big. It was some sort of fragrant muskmelon. When I cut it open it was a greenish yellow, fully ripe. Go figure. I have no idea what anything is here, I just buy what is fresh and looks interesting or good. I used up a cup of strawberries I’d frozen… I grow strawberries too and get about 1/2 cup every day. What I don’t use, goes into the freezer for smoothies.

Strawberry Melon Soup

No cooking here-

Ingredients:

  • 1 large cantaloupe, Persian, honeydew or Canary melon.
  • 1 cup frozen strawberries
  • 1 knob of ginger grated to get about 2 TBSP juice
  • 1 orange
  • 3 TBSP fresh mint, very finely chopped
  • 1/4 cup Cointreau or Prosecco, optional

In food processor, place melon chunks, strawberries and mint. Process until fine purée. Pour into large bowl. Add juice of 1 orange, juice from the grated ginger. I squeeze the pulp until the juice flows out. If you want to be fancy, add the Cointreau (or Prosecco) for a nice flavor.

My last recipe is another favorite. To be honest, there are lots of foods John won’t even touch. Tabbouleh is one of them. It’s served everywhere here and everyone has their own special version. It’s green. It’s chopped parsley, basically. Some people add mint, cucumbers, bulgur, quinoa, scallions, lemon juice, olive oil. There are so many variations, but they are all off limits for my husband. A few weeks ago we went to a restaurant where we just had appetizers and salads. This variation of tabbouleh was served and I ate almost the entire dish. It was my absolute favorite of all the items served (nine in all). I finally prodded John enough to try a forkful. He loved it! We’ll be having it tonight as a side and again tomorrow with dinner….if there’s any left.

NOT YOUR AVERAGE TABBOULEH

Ingredients:

2 huge bunches of fresh parsley

1/2 bunch fresh mint

1 orange, squeezed

1/2 cup mixed nuts, roasted and chopped (I used almonds, peanuts, pecans and walnuts)

1/4 cup yellow raisins

1/4 cup dried cranberries

1/4 cup chopped medjoul dates

3 TBSP silan (date syrup) or maple syrup

Wash and trim parsley so the woody stems are removed. Process in food processor until finely chopped. Remove to medium sized bowl. Wash and remove leaves from mint until you have about 1/2 a cup or a little more of packed leaves. Process in food processor until finely chopped. Remove to bowl. Add juice from squeezed orange. Add chopped nuts and dried fruit. Mix in silan or syrup. Refrigerate until ready to serve.

Shabbat shalom & a great weekend to all-

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June 10, 2024

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food, Holidays & Feasts, israel lifestyle, MidEast, Recipes, Uncategorized

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Milk & Honey

We’re leaving shortly for a few days in Yerushalayim. Meeting a friend from Vienna with a few Israelis thrown into the mix! We will be celebrating the holiday of Shavuot, which is the Feast of Weeks. Most of us have been counting the fifty days between Passover (when the Children of Israel were liberated from Egypt and Pharaoh) and Shavuot, which is when all of Israel gathered at the foot of Mt. Sinai and Moses received the Ten Commandments from G-d. It also marks the death of King David.

One of the younger set of our group suggested we all hike down to the Kotel (Western Wall) at 4am for sunrise at 5:30, then hike up the mountain to David’s Tomb. Ummmmm, no thanks. I’ll pass on that one- but we will have some time in the Old City…just a little later in the morning. Then comes the feast. A picnic/party is planned for Teddy Park with lots and lots of dairy.

It’s customary to to dress in white (I told John I feel like a stay-puff marshmallow) and enjoy nature, especially decorating the home with tons of flowers and wearing flowers in a wreath around your head (again, the cute young people) as it’s the beginning of summer and the Old Testament barley harvest, which is still celebrated today. We eat tons of dairy – several different reasons on this one: Moses was given the Torah, the Word of G-d is associated with spiritual nourishment or milk; we live in the Land of Milk and Honey; it has a lot to do with Kosher laws, which are too complicated to discuss on this platform. So there! Let’s eat-

ROASTED BEETS SALAD

I use a mixture of white beets, golden yellow beets, chioggia beets and red beets that I grow in my garden. It makes a gorgeous, colorful, and healthy dish. Add in pickled red onions, which I always have on hand, some herbs and creamy goat cheese with a drizzle of balsamic. Wow! Really easy dish. Packed with nutrients.

Ingredients:

  • 8 beets of varying color (if you can find the different varieties, if not, use red beets)
  • 2 large sprigs fresh rosemary
  • Fresh thyme
  • Extra virgin olive oil
  • Pickled onions (recipe follows)
  • 1 small log goat cheese
  • Balsamic vinegar

Preheat oven to 200*C/400*F. Peel beets, cut in quarters, place in heavy aluminum foil. Sprinkle with olive oil and a tiny pinch sea salt and fresh pepper. Add in the rosemary sprigs and a few fresh thyme sprigs. Close up the foil and roast on a baking sheet for 30-40 minutes. Remove from oven and let cool. Place in serving bowl. Sprinkle on top about 1/4 cup pickled onions. Dot with chunks of goat cheese. Drizzle balsamic vinegar over the top of the salad. Throw in a few extra thyme sprigs and marigolds petals for extra color.

PICKLED RED ONIONS:

Thinly slice 1 red onion. In a (covered) bowl, combine 1/3 cup white wine vinegar, 1/4 cup water, 1 tbsp pickling spice, 1 TBSP honey or sugar. Add in onion. Cover and let marinate in fridge for at least an hour before using. Great on salads and sandwiches or on the side with cheese and crackers.

MEDITERRANEAN SUMMER SALAD

Another easy one to make. Very filling with protein as well. This looks as fabulous as it tastes, is great to pack up for picnics or outdoor barbecues. It’s a great side for grilled fish and chicken, as well as being a win for the vegetarian crowd.

Ingredients:

  • 1 500g jar (Cara Mia) artichoke hearts marinated in oil and Italian spices
  • 1 can chickpeas
  • 1 small red/purple onion
  • 1 cup cherry tomatoes, halved
  • 1/4 cup torn basil leaves
  • Sea salt & freshly ground pepper
  • 1/4 cup thinly shaved Parmesan cheese

In a serving bowl, dump the entire contents of the artichoke hearts, oil and all. Drain the can of chickpeas and rinse well in a colander under cold water. Drip drain.Add to serving bowl. Add in halved tomatoes and thin slices of onion. Sprinkle on basil leaves, salt, pepper, and additional Italian seasoning, if desired. Top with thinly shaved Parmesan pieces.

THE BEST OF SUMMER SALAD

Another beautiful summer platter that we just love. It’s colorful and delicious, wholly satisfying as it combines sweet, salty, savory, crunchy and creamy. I serve this with grilled fish… beautiful for a potluck!

Ingredients:

  • 2 large nectarines
  • 2 large peaches
  • 3 large (heirloom) tomatoes
  • 6 radishes (I use a variety of red and white)
  • Extra virgin olive in
  • Sea salt/black pepper
  • Balsamic vinegar, 1TBSP
  • Silan (date syrup) or honey 2 TBSP
  • 1/4 cup shelled pistachios
  • Torn basil leaves, fresh thyme leaves
  • 1 large Burrata (mozzarella) ball
  • Optional: purslane leaves (high superfood in antioxidants)

Preheat oven to 200*C/400*F. Cut fruit into quarter slices, place in foil, sprinkle with a tiny bit olive oil and sea salt & pepper. Wrap tightly and bake for 10 minutes. Remove from oven and let cool. Reserve the ‘juice’ in a separate small bowl. Just before serving, arrange a platter with the fresh burrata in the center. Around the mozzarella ball, artfully arrange the tomato and fruit slices. Sprinkle radishes around and sprinkle the nuts over the top. In a small bowl with the reserved fruit juices, add in the Balsamic vinegar and the silan or honey. Add in a pinch more salt and pepper. Mix well and pour over the top, especially over the cheese ball. Scatter some thyme and basil leaves over the top and serve immediately.

    A couple of weeks ago, I wrote about an engagement party we went to. After we sat down at our tables, the salatim were served. These are a bazillion little dishes of salads served like tapas with fresh vegetables or bread/pita. it’s a very typical MidEastern thing. You can expect to have at least six different types of eggplant: mashed roasted eggplant, baba ganoush, eggplant in barbecue sauce with roasted veg, caponata, spicy eggplant dip, etc. Then there are the cabbage dishes, both red and white: cabbage in mayonnaise, cabbage with salt and lemon, pickled cabbage, roasted cabbage, etc. The pickled vegetables of all sorts- tomatoes, turnips, carrots, corn, you name it and they’ll find a way to pickle it. And all kinds of different versions of tabbouleh. And the fishes. Smoked salmon for the boring Ashkenaz, fish in spicy tomato sauce, pickled fish pieces, smoked trout tails…Then there was THIS!!! I have absolutely no idea what the name of it was, but my friend and I sat eating it by the shovel full. I promised her I’d deconstruct it and send the recipe out. So Gila, this one is for you- enjoy!!!

    Ugly but Amazingly Refreshing!

    I have no idea what to name this one. It just looks kinda gross. But who’da thought? Something this ugly could be so delicious you can’t stop eating it. Maybe I should call it crack salad??? It’s really inexpensive to make, especially if you grow your own herbs. It’s incredibly densely packed with nutrients. Low cal. Filling. Satisfying. Light and refreshing on a hot summer day. Great for the urinary tract (TMI!)

    Ingredients:

    • 1 bunch parsley, washed, remove longer stems (2 cups, processed)
    • 1/2 bunch fresh mint, washed, leaves removed from stems
    • 3 small scallions/green onions.
    • 1 Granny Smith apple
    • 1/4 cup dried cranberries
    • 2 TBSP red fruit or raspberry vinegar
    • 2 TBSP silan (date syrup) or honey
    • 2 TBSP water

    In a food processor, pulse the parsley and mint leaves until chopped up really well. Place the chopped leaves in a serving bowl. Very thinly slice the white/light parts of the scallions and add to bowl. Add in the dried cranberries. Finely chop the apple and add to the mixture. In separate bowl, combine the vinegar, sweetener and water and stir thoroughly to combine. Pour over salad. Mix all ingredients well to coat. Cover. Refrigerate for an hour and then serve.

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    January 19, 2024

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    food, Golan Heights, israel, israel. nature. spring. galilee., MidEast, Recipes, Sabbath/Shabbat

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    Friday edition War update 19 January, 2024

    It’s Friday. The day for cleaning the house and cooking not only tonight’s festive Shabbat meal, but food that will take us into tomorrow (I do no food prep on Saturday) and have lots of leftovers for the week. As usual, jets are strafing the sky overhead and we’ve been told by the home front Minister of Defense to expect major escalation in the North. Batten down the hatches. Like Scarlett O’Hara I, too, will say “Oh Fiddlesticks! I’ll worry about that tomorrow.”

    We took Max back up to his base early this week for a day of training. John & I decided to make a day of it, despite the cold and spotty weather, and beer off into the Golan Heights. We’d make it a day trip. It was just what we needed to clear our heads.

    Since the winter rains have started, the green has appeared!!!
    The higher we climbed into the Heights the foggier it got
    We saw lots of military activity. Love this photo!!!
    And of course, Golan grass fed Angus
    So wild and beautiful up here!!!
    Remnants of Syrian bunkers overlooking Israel (1948-1967) used to shoot the Israeli farmers in Hula Valley
    Have no idea where these originated or why they were left behind, but it made for an interesting photo
    Storm clouds gather over the mountains of Lebanon in the distance. I pray it’s not a portent-
    John stands on an old Syrian redoubt
    Old rusty pickup. This place reminds us of the Wild West. It’s so rustic and rocky
    I love this old monastery from Crusader era. I want to buy this shell of a property and restore it
    Standing on the Heights looking towards the Sea of Galilee (Lake Kinneret)

    Of course, I took the opportunity to buy fresh picked farm stand produce!!! I picked up a huge bag of apples as well as gourds, citrus, peppers and other things to supplement what I’m pulling from the winter garden. The next day I made apple butter (12 jars) because we can’t find that here. John picked the mandarins off our tree and I put up 8 half pints for my China Coast Chicken Salad (because we don’t have canned mandarins).

    In case you haven’t figured out… enough of bad news – it’s recipe day!!!

    Our garden is doing well with all the rain. Beets (golden and chioggia), carrots, radishes and lettuces are at peak and I’m still getting tomatoes, beans and broccolini.

    Is this gorgeous or what???? Look at all those colors!!!

    So I gathered up my beets, including white beets and bull’s blood (deep crimson heritage variety- no blood, I promise) and roasted them in foil with rosemary, olive oil, sea salt and thyme sprigs). Wrapped them up in a cozy foil blanket and roasted them on a sheet pan on 400*F/200*C for about an hour. They came out tender and earthy!

    We ate some straight for dinner, but then I blended the rest with a chicken stock to make the most decadent and delicious riff on a hot borscht soup. Simple simple simple recipe (I freeze chicken, beef and vegetables stock for later use. I use all my scraps and don’t let anything go to waste). if you want to keep it vegan, use veggie broth. It works just as well, and if you keep kosher, you can then add a dollop of sour cream or yogurt to your hot soup.

    While 2 large packets of beets were in the oven, I also roasted a tray of gourds. We get all kinds of funky gourds I’ve never seen before. These were small grapefruit sized gray pumpkins; something that looked like an enormous acorn squash on steroids, and an orangey-grey lumpy thing that was smaller than a pumpkin but way to big for any other kind of squash. I just cut them up and sprinkled olive oil, coarse sea salt, garlic powder and rosemary and sage on top. Covered the jelly roll pan tightly with foil and let the heat do its magic-

    Gourd Salad With Techineh Drizzle

    So on a bed of fresh picked lettuce, I put some of the sliced of roasted gourd, half a red onion, sliced, 1/4 cup dried cranberries (no sugar or preservatives), 3 chopped pitted dates, about 1/4 cup chopped almonds aand chopped walnuts (altogether), you can sprinkle fresh pomegranate arils on top.

    For the dressing, I mixed 1/4 cup techineh (tahini!?!?), with the juice of 1/2 lemon (about 2 TBSP) and about 2 TBSP honey… I don’t measure. Drizzle on top of the salad. It’s really really delicious!

    Usually, this time of year John and I like to go foraging… the Northern forested hills and meadows fill up with wild asparagus and celery and all sorts of greens after the rain. However, most of the roads have been blocked by the army and with Hizbulla launching UAVs and missiles right and left, it’s just not safe, so we’ve found other places closer to home. We take small hikes into the southern hill country.

    For Shabbat, I just finished making the most amazing, gluten free, vegan brownies Israeli style. They are rich and chewy and use… techineh!!! For this, if you can find the all natural, unbleached brown Techineh (Ethiopian), it adds another layer of awesomeness.

    Gluten Free Israeli Brownies

    Prep Time:15 minutes Cook time:25 minutes

    Pareve

    Ingredients:

    • 1 cup Techineh (unbleached, natural with sesame hills, if possible)
    • 2 eggs
    • 1/2 cup coconut sugar (or brown sugar)
    • 1/4 cup maple syrup
    • 1/4 cup freshly squeezed orange juice… sweet navel or Valencia
    • 1/3 cup unsweetened cocoa powder, good quality
    • 1/3 cup coconut OR almond flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1/3 cup dairy-free semisweet chocolate chips

    Preheat oven to 360*F/170*C. Grease a 9X9 baking dish. Wash orange well. Cut in half. Remove the peel from one half (eat slices of orange). Juice the other half, removing any seeds. In large bowl, add Techineh, eggs, syrup and sugars, orange juice and combine well (I use a simple wire whisk) until smooth and glossy. Gently fold in cocoa, flor, baking soda and salt. Combine until dry incorporated into wet ingredients. Fold in chocolate chips. Pour into pan and smooth out. Bake for 25 minutes until top is set but brownies are not dried out. Remove from over and let cool 10 minutes. Cut into squares. Cut up orange rind into thin thin sliver bits. Reserve about 3-4 TBSP. For a festive look…edible and delicious…. I scattered the Orange rind along with some dried edible rose petals and chopped pistachios.

    Have a lovely Shabbat-weekend. And remember to pray for peace-

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    July 31, 2023

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    food, israel, Israeli Breakfasts, Recipes, Uncategorized

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    Sum, sum summertime! (with recipes)

    First, a huge thank you to all my loyal readers and a welcome to the ones who have recently joined me on this wild, mid-life adventure. To backtrack a bit, my husband, teenage son and I moved from a beautiful, sunny suburb of Los Angeles (not the Valley), California for many reasons…. to a beautiful, sunny suburb of Haifa (not the kryot) in Northern Israel. In many ways it was the same: rolling mountains of scrub brush; hot dry summers where the ground scorches to brown/black by the sun followed by cold, windy, wet winters. The houses in both place are mostly white stucco with Mediterranean tile roofs, same as SoCA. Both have gorgeous views from the mountaintops of the Pacific or Mediterranean. Looking out the winter it is all very similar. But once we step outside…..

    There were new people to meet – a diversity of cultures from all over the world. We have native Israeli neighbors on one side and Russians on the other. Across the street are South Africans, Moroccans, a few native Israelis and Ethiopians. Two doors down are Arab Christians, and we are soon to be joined by three Arab Muslim families who have bought properties on our street. Add to that two more American families and it is diverse indeed! So there is a lot to absorb: different languages, foods, music and religions all manage to coexist on our street. The driving here is absolutely insane. Even the Los Angeles freeways could not prepare us for Israeli craziness. And my dear husband has become “one of them”. The shopping experience is different. Just about everything has changed for us. Even measurements, weights, temperature and currency. We have had to have a large sense of adventure and a mighty sense of humor.

    Israel has proven to be a great launching pad for low-cost flights to Europe. We have been able to travel to Italy, Switzerland, France, Czech Republic, Hungary, the Netherlands and the UK. Something we were never able to do with 5 children. We have so many more trips planned. And we really want to visit Petra in Jordan as well as Egypt. It’s the Indiana Jones in us.

    Since moving to Israel, we have loved exploring the archaeological sites, which are everywhere. Biblical, Greek, Roman, Crusader, Ottoman – layers and layers of history are all here! And the little villages, each one with their own vibe. Artsy villages. Goat-herding or cow-raising villages with their own dairies, serving up artisanal cheeses and specialty products. Villages that are high-tech centered. Religious villages. We have Jewish people of all different sects – from the numerous Ultra Orthodox groups to the Reform and Secular-Humanist Jews. Druze, Circassian, Christian (Roman Catholic, Eastern Orthodox, Maronite, Russian Orthodox, Protestant), Muslim. It’s been a tremendous learning experience. Then there’s the language. Modern Hebrew, resurrected from an ancient holy tongue used for liturgy, worship, and study. The language of the Bible. Only consonants. No vowels. You have to know the context- or make potshot guesses as to how words are pronounced. A modern language now filled with its own idioms and sayings that it seems like only the ‘natives’ understand. I can hold my own on the street, but still have a long way to go to achieve fluency.

    Since moving here – it’s been 8 years now- we’ve unfortunately had more than our fair share of medical issues, the biggest being my husband’s cancer diagnosis 4 years ago. Add navigating a whole new medical system in a whole new language to our list of new experiences. We’re pretty much pros now, and know the ropes and much medical vocabulary in Hebrew. John underwent another huuuuuge surgery this past January, and was still in recovery mode when we got the okay from the doc to travel back to the States.

    We just returned last week from a no-frills, quick visit for our daughter’s wedding. It was beautiful. A meaningful, fun, restful, immediate family celebration. John and I so enjoyed spending time with our 4 grandkids. My! How they grow! It was wonderful. From there, we spent a few days in Florida with John’s family before the internal infection took over and we had to fly back to Israel and right to Sheba Medical Center.

    I have decided not to use this platform to discuss or debate religious or political issues, but I will say when we were in California things were a lot more heated (in the US) than I’ve ever experienced. It wasn’t just the summer weather that has caused deep divisions, shortages, homelessness like we’ve never seen – and skyrocketing prices (although I did manage to shlep home a suitcase full of American bargains and specialty food items). We returned home last week to Israeli protests and demonstrations against (and for) the government and the judicial reforms happening here. Because of the disruptions, John, awaiting another major surgery, has been sent home partially because of major strikes by the labor and service unions.

    So now we are home for awhile, and it must be summer. It’s ‘take down the decorative plates and pictures from the walls’ season; ‘store the breakable items…. just in case of missile strikes’ season. Restock the safe room timeIt has become my summer ritual. As the temperatures rise, so does the rhetoric coming from Hizbulla and Hamas. Once again the North is on extra alert and public bomb shelters are being updated and opened in the Northernmost communities. All in all, despite political and religious differences, we remain a united country: when it comes down to it, and our country stands ready to face any external threats.

    It’s the intermediate days of summer. We’ve passed the national days of mourning (Tisha b’Av); we just celebrated Tu b’Av, our Biblically-based rendition of Lover’s Day(traditionally a day for proposals of marriage and the fruits and veggies are ripening on the vine. I managed to salvage a smaller-than-anticipated harvest of tomatillos I planted on the balcony garden upstairs. We don’t get authentic Mexican foods, so I bring back Salsa Verde from the States and make my own. This year the tomatillos supplied me with a mere quart and a pint bottle for enchiladas – I also shlepped back 4 packs of corn tortillas!

    Tomatillo Salsa Verde for Enchiladas

    We have a neighbor who recently moved with her family from Mexico. Lily came over for a few seconds last week to drop off a pot of Mexican Jewish Chicken Soup. She made it “for his digestion. It is good and will heat out the infection.” It was tomato based, with lots and lots of veg- onions, garlic, carrots, celery, squash and about 8 chicken legs falling off the bone. Lots of cumin and Mexican spice like dried peppers and epazote…and noodles. The smell brought me back to Southern California/Arizona. Nice!

    When John was in the hospital they served him a typical Israeli carrot salad: grated carrots with vinegar, salt and a pinch of chili peppers. There are so many versions of carrot salad here. It seems everyone has there own favorite recipe dependent upon their country of origin. Those from Sephardic (Spain, Portugal, North Africa) grate their carrots with added lemon or red wine vinegar, cumin, dried chili peppers, olive oil, salt and chopped cilantro. Immigrants from the MidEast countries and Turkey, the Mizrachi Jews enjoy things spicy. So to their shredded carrots they mix in olive oil, lemon juice, and schug, a very spicy red pepper paste, and garnish with chopped parsley or cilantro. Ashkenaz from Northern Europe like things sweet. They shred the carrots with a little lemon juice, but add raisins and honey or a sugar, sometimes nut pieces like pecans, walnuts or cashews. I’ve even had it with canned pineapple thrown in. This is what came over to America and is a more familiar taste there. I have a recipe I enjoy, given to me by a French lady from Tunisia.

    Hospital carrot salad

    French Tunisian Carrot Salad

    Ingredients:

    • 3 large orange carrots, peeled & grated
    • 1/4 cup olive oil
    • 2 TBSP red wine vinegar
    • 1/2 tsp Dijon mustard
    • 1/2 tsp ground cumin
    • 1/4 cup each, chopped fresh mint & cilantro
    • Pinch salt

    Mix all ingredients together and enjoy,

    The Israelis really take their salads, salatim, seriously. And Americans: food is quite different here. Do NOT think a bowl of lettuce, some assorted toppings and dressing. NO!! Here in Israel a salat is any combination of roasted or raw cut up vegetables. Most are dressed with olive oil and lemon or vinegar and any combination of fresh herbs. The salatim are served for breakfast, lunch and dinner and at all times in between, usually before a meal, sometimes with pita.

    Our really good friend Gabi dropped off his version of Israeli salad. It is actually his mother’s recipe. Fresh, bright, and bursting with flavor, we even had it for breakfast with cottage. (In Israel the Israelis love cottage cheese. There was once even a national strike against high cottage prices! which revolutionized the dairy industry and caused prices to come back down. It is pronounced kot’ij and is served at breakfast and for cooking.)

    Gabi’s Israeli Salad (serves 4)

    The key here, Gabi says, is to cut the veggies very very small.

    Ingredients:

    • 1 large carrot, peeled, diced small
    • 1 slicing cucumber chopped small (leave peel on)
    • 3 radishes, chopped small
    • 2 tomatoes, seeded & chopped small
    • 1 scallion/green onion chopped with white and some green
    • 1 small yellow pepper, chopped small
    • 1 small/medium red onion, peeled, diced
    • 1/2 cup chick peas/garbanzo beans
    • The juice of 1 lemon, squeezed, pips removed
    • Generous Drizzle olive oil
    • Maldon salt sprinkled lightly on top

    Mix all ingredients together and place in fridge for about an hour to serve really cold. It doesn’t get any more summery and fresh than this.

    When we were in Florida, my sister-in-law served a broccoli salad. I hadn’t had it in years. You know, the quintessential American broccoli with raisins, sunflower seeds, red onion, and lots of sweet slaw dressing. It was fabulous and I hadn’t realized how much I missed it. So when we got home from the hospital, I made a bowl.

    Just as I had finished the salad, our Moroccan newborn, Lilach rang the bell. She had heard about John from our next door neighbor, and came laden with a huge pot of Moroccan Jewish Chucken Soup “to heat de way eeenfectsia. It will keeeel all de bugs inside heeem.” Wow. The smell was heady and strong, filling the kitchen with cinnamon, clove, pepper, ginger, anise, cumin, tumeric, and other strong spice. It had shredded chicken and chickpea balls. She gave me 2 lemons to squeeze on top before serving. Lilach was also bearing another Moroccan specialty, a Lentil Salad that looked absolutely gorgeous!!

    Since I was the hostess, I offered her a small bowl of my ‘delicious’ broccoli salad. I thought she was going to choke!!!! Her face!!!!!! She spit it out in a napkin. “Eeeeeeewww!!!!! Wot eeeez dis? Eet eeez disgustink!! Eeet eez so sweeeeeeeet! You put cream on de broccoli??? You mishuggeh?” And so it ended. Israelis have a completely different palette than us Westerners. They like their things a lot different. All is can say is that salad she brought over. Wow wow wee wow! As we say! It was seriously out of this world! An umami in my mouth of chewy, crucnchy. A little bit bitter. A little sweet. A little salty. A little minty. A little earthy. I had to get the recipe. Totally protein packed! Totally to die for delicious!

    Moroccan Lentil Salad

    Ingredients:

    • 1 can (15 oz) lentils, drained
    • 1 can garbanzo beans/chick peas, drained
    • 1 medium sweet potato, peeled and cubed to bite sizes
    • 1 red onion, peeled, diced
    • 1 cup halved cherry tomatoes
    • 1/3 cup dried cranberries
    • 1/3 cup roasted pecans
    • 1/2 cup Kalamata olives
    • 1/2 cup fresh mint, chopped
    • Dressing:
    • 1/3 cup olive oil
    • 1 lemon, squeezed, pips removed
    • 1 tsp cinnamon
    • 1 tsp paprika (smoked)
    • 1 tsp cumin
    • 1 tsp tumeric
    • 1 tsp each, sea salt & freshly ground pepper
    • 1/4 cup silan(date syrup) or brown sugar
    • 1/4 cup water

    Preheat oven to 200*C/400*F. Place sweet potato cubes in foil. Drizzle with olive oil, salt, pepper. Toss to coat. Seal foil. Place in oven to roast 20 minutes. When done remove from oven and set aside to cool. In large bowl, place lentils, garbanzo beans, chopped veg, cranberries, nuts and olives. Toss to incorporate all ingredients. Add in cooled potatoes and mint. Gently fold in. In a blender or shaker, add in all the dressing ingredients and blend or shake well to create a thick emulsion. Pour over salad. Toss gently but well to mix in all the flavors. Serve as is, or cold. This gets even better the next day!

    A favorite Ashkenaz salad that is cooling and delicious is my cucumber salad, that I’ve adapted from my mother’s recipe. It’s good as a side for a dairy meal, or even with breakfast. I slather it on potato, corn or salmon fritters. It’s quite lovely.

    Cucumbers in Sour Cream

    Ingredients:

    • 1 large slicing cucumber, peel left on, sliced very thin
    • Small red onion, shaved thin into rings
    • 1 cup sour cream (ski in Israel)
    • Drizzle olive oil (1/4 cup)
    • Juice of 1/2 freshly squeezed lemon juice
    • 1/4 tsp pepper
    • 1/2 tsp sea salt
    • Pinch sugar
    • 4 sprigs fresh dill, chopped

    Using a mandoline or food processor, or by hand, slice the cucumber and onion very, very, thinly a medium sized bowl. Add sour cream, lemon juice, and spices. Mix in chopped herbs. Serve cold from fridge on a hot day!

    Two more of my favorite Israeli salads that are quite tasty and easy to make. I cut the halloumi cheese into slices and fry it up to use later in salads. It adds a bit of protein and a chewiness.

    Hopefully this post will turn out. I’ve had to rewrite it a few times using a different server. I’m praying the photos will turn out large and clear enough. We are still at home. I shall update you on John. We are believing G-d for complete healing so he doesn’t’t need another surgery. It will be his third this year. And who wants that???

    Still, he’s doing great. I’m planning on getting up early tomorrow to go wild berry picking on the next mountain over. It’s now fig season, as well as the height of tomato season. That means more yummy recipes to come and a lot of putting up spaghetti sauces, Mexican sauces, pizza sauce, etc.

    Until then, keep cool and have a grand rest of the summer. I’ll see you next time-