When growing up I spent quite a bit of time in the GDR (former East Germany). One of the foods that I ate there as a starter many a times was a soup called Soljanka, which created as a way of using up left overs - what a frugal thing to have :)
The recipe here is actually an original from the GDR. I cannot remember where I have it from but I found it in one of my recipe folders and decided to actually make it this week...
This is enough for a family of two adults and two smallish kids as a main meal
500 g meat - anything really goes, fillet, cheap cuts, even sausages or deli meat.
1 large onion
1 tbs oil
1 small jar of pickled cucumbers, 400 g - the ones in vinegar not salt!!!!
1 can of crushed tomatoes, 425 ml
a little chopped garlic (optional)
3/4 liters broth
1 dash of dry white wine
3 tablespoons sour cream or creme fraiche (parve)
Cut the meat into small cubes. Peel the onion and chop.
Heat the oil in a pot and fry the meat and the onion.
In the meantime, cut the pickles into small pieces.
Add the pickles, tomato, tomatoe sauce, garlic (if using), broth and white wine. Bring everything to a boil and cook over medium heat for about 40 min, stiring occasionally.
Serve the soup garnish each with a dolop of sour cream or creme fraiche.
Serve it with slices of bread.
Tip: I remember it being a mix of meat and deli meat. I actually make it with about 300gr of a cheap cut and 200gr of deli meat that I buy as one piece and not sliced.
Sunday, October 28, 2012
Friday, October 26, 2012
Baked Zucchini sticks
When I was a little girl (about 9 I think) my parents took us to Italy. You may think that from all the food I ate there I would tell you how great the pasta and pizza were - and I am sure they were, but I seriously don't remember.
And although I remember the ice cream being yummy, there is only one dish that I still remember the taste - deep fried zucchini sticks.
Now, deep fried zucchini sticks are not something that is really that health concious, so I tried to experiement with it a bit and came up with a baked version (similar to how I prepare schnitzel) that is totally yummi too (it actually comes close to what I remember).
Here it goes:
2 small or 1 large zucchini, cut into sticks
5 tbs flour
1 tsp kosher salt
1/2 tsp black peppper
2 large eggs
1.5 c panko or bread crumbs
Preheat oven to about 200C and prepare a baking sheet.
Pat the zucchini pieces dry with a paper towel first.
Put the flour, salt and pepper into a blastic bag. Add the zucchini, close the bag and shake until the sticks are well coated with flour. (You could use the drenge it on a plate technique, but I find it easier this way).
One a plate whisk the eggs well, while on a seperate plate put the panko or bread crumbs.
Dip the floury sticks into the eggs, making sure that it is well covered and then covering it with the bread crumbs/ panko. Just like preparing schnitzel, it is quite messy...
Arrange zucchini sticks on a baking sheet without crowding and bake for about 25 minutes or until golden.
And although I remember the ice cream being yummy, there is only one dish that I still remember the taste - deep fried zucchini sticks.
Now, deep fried zucchini sticks are not something that is really that health concious, so I tried to experiement with it a bit and came up with a baked version (similar to how I prepare schnitzel) that is totally yummi too (it actually comes close to what I remember).
Here it goes:
2 small or 1 large zucchini, cut into sticks
5 tbs flour
1 tsp kosher salt
1/2 tsp black peppper
2 large eggs
1.5 c panko or bread crumbs
Preheat oven to about 200C and prepare a baking sheet.
Pat the zucchini pieces dry with a paper towel first.
Put the flour, salt and pepper into a blastic bag. Add the zucchini, close the bag and shake until the sticks are well coated with flour. (You could use the drenge it on a plate technique, but I find it easier this way).
One a plate whisk the eggs well, while on a seperate plate put the panko or bread crumbs.
Dip the floury sticks into the eggs, making sure that it is well covered and then covering it with the bread crumbs/ panko. Just like preparing schnitzel, it is quite messy...
Arrange zucchini sticks on a baking sheet without crowding and bake for about 25 minutes or until golden.
Sunday, October 14, 2012
Curried lentil and chicken soup
This is a quick, healthy, low carb (depending if you count lentils as protine or carbs - and that depends on the diet you are following), high fiber and high protine soup.
This soup was inspired by a (German) Weight Watcher soup that I once made years ago.
It is enough for 4 people as a main meal. If you really want to you can serve it with a hearty bread.
200gr green or brown lentils
1 whole chicken breast - boned, skinned and cut into small cubes
1 large onion - diced
1 tbs oil
1-2 tsp curry powder
1 litter stock
1/4 cup cooking cream (parve for those of us who don't mix dairy with meat)
1 small tin crushed pineapple (preferably in juice, but that is just to keep the sugar content low)
Salt and pepper
Cook the lentils in plenty of water for 30-45 minutes (brown need less time to cook). Do not salt the water as it will prolong the cooking time). Drain.
Heat oil in a large pot, add the curry and fry for about 20-30 sec (make sure not to burn it, it will get bitter). Add the onion and chicken making sure to fry the chicken from all sides.
Add the stock, bring to a boil and let simmer for about 5 minutes.
Finally, add the lentils, cooking cream and pineapple. Cook for another 1 or two minutes.
Season to taste
If you use lentils that you had stored away as you had cooked to much at a different time, add it with the stock to make sure that they are heated through.
This soup was inspired by a (German) Weight Watcher soup that I once made years ago.
It is enough for 4 people as a main meal. If you really want to you can serve it with a hearty bread.
200gr green or brown lentils
1 whole chicken breast - boned, skinned and cut into small cubes
1 large onion - diced
1 tbs oil
1-2 tsp curry powder
1 litter stock
1/4 cup cooking cream (parve for those of us who don't mix dairy with meat)
1 small tin crushed pineapple (preferably in juice, but that is just to keep the sugar content low)
Salt and pepper
Cook the lentils in plenty of water for 30-45 minutes (brown need less time to cook). Do not salt the water as it will prolong the cooking time). Drain.
Heat oil in a large pot, add the curry and fry for about 20-30 sec (make sure not to burn it, it will get bitter). Add the onion and chicken making sure to fry the chicken from all sides.
Add the stock, bring to a boil and let simmer for about 5 minutes.
Finally, add the lentils, cooking cream and pineapple. Cook for another 1 or two minutes.
Season to taste
If you use lentils that you had stored away as you had cooked to much at a different time, add it with the stock to make sure that they are heated through.
What to do with a whole chicken and how to maximise what you get out of it.
Chickens are a staple in my family. However, buying chicken parts can be VERY expensive over here, so I usually try to buy chicken parts (chicken breast, wings etc) only when there is a good deal out there.
I usually buy whole chickens. Two whole chickens make at least 5 to 6 meals in my family.
Trying to take a chicken appart is... well... sort of an adventure at first. A few years ago I tried it and it took me something between 30 to 45 minutes for a chicken. Definately not worth the hassle and I just bought pre-cut chicken pieces.
However, since I love watching the butcher at work I realized that some use just a knife and it takes them less then a minute to take a chicken appart. Now, that is what I call effective.
I got talking to one of them and he told me that he uses a special knife.... I bought myself a very sharp knife (not the one he told me to get cause I didn't get to that shop yet), but what a difference. I think that I need something like 10 minutes now per chicken to take it appart and get it all packed away....
The good thing is, that some of the things are already automized:
The thighs are usually packed all in one bag - sometimes I already put in the marinade - and makes up 1 full meal for the four of us and left overs for a meal for me to take to work (and sometimes I have enough to serve the kids the next day too).
The wings I either throw in with the thighs or collect in a seperate bag (in the freezer) so that I have enough for a meal.
The breast I usually play around with - sometimes I mince the meat, or I make chicken nugets, I cut it up into cubes or stripes for all kind of recipes. But from two chickens I get easily 2 to 4 meals out - depending on what I cook.
And then, last but not least, I always, always dump the bones (sometimes the skin... depending how clean (from feathers) it is) into a pot. I add water and boil it for quite some time, adding water as neccessary. When the "stock" is cooked, I strain it. If I really can be bothered I pull off any meat I can to be used in the soup. You will be surprised about the amount of meat you get out of it.
This stock is the basis for many a soup.... if I really cannot be bothered to make a soup right there and then (or the next day), I just freeze it. The soup usually lasts for 2 meals.
Soooo, today, I took care of the chickens I bought. And while I am writing this, the stock is boiling, the chicken thighs, wings, and half a chicken breast is in the freezer for future uses. The other half of the chicken breast is to be used for a curried lentil and chicken soup. One chicken breast was used to make chicken with cashew nuts
I usually buy whole chickens. Two whole chickens make at least 5 to 6 meals in my family.
Trying to take a chicken appart is... well... sort of an adventure at first. A few years ago I tried it and it took me something between 30 to 45 minutes for a chicken. Definately not worth the hassle and I just bought pre-cut chicken pieces.
However, since I love watching the butcher at work I realized that some use just a knife and it takes them less then a minute to take a chicken appart. Now, that is what I call effective.
I got talking to one of them and he told me that he uses a special knife.... I bought myself a very sharp knife (not the one he told me to get cause I didn't get to that shop yet), but what a difference. I think that I need something like 10 minutes now per chicken to take it appart and get it all packed away....
The good thing is, that some of the things are already automized:
The thighs are usually packed all in one bag - sometimes I already put in the marinade - and makes up 1 full meal for the four of us and left overs for a meal for me to take to work (and sometimes I have enough to serve the kids the next day too).
The wings I either throw in with the thighs or collect in a seperate bag (in the freezer) so that I have enough for a meal.
The breast I usually play around with - sometimes I mince the meat, or I make chicken nugets, I cut it up into cubes or stripes for all kind of recipes. But from two chickens I get easily 2 to 4 meals out - depending on what I cook.
And then, last but not least, I always, always dump the bones (sometimes the skin... depending how clean (from feathers) it is) into a pot. I add water and boil it for quite some time, adding water as neccessary. When the "stock" is cooked, I strain it. If I really can be bothered I pull off any meat I can to be used in the soup. You will be surprised about the amount of meat you get out of it.
This stock is the basis for many a soup.... if I really cannot be bothered to make a soup right there and then (or the next day), I just freeze it. The soup usually lasts for 2 meals.
Soooo, today, I took care of the chickens I bought. And while I am writing this, the stock is boiling, the chicken thighs, wings, and half a chicken breast is in the freezer for future uses. The other half of the chicken breast is to be used for a curried lentil and chicken soup. One chicken breast was used to make chicken with cashew nuts
Chicken with Cashew
This recipe was inspired by... well... really my pantry. For some time I have been wanting to make something sort of chinese inspired which uses chicken and cashew nuts. So today I came up with this really quick and healthy dish that you can make while the rice is cooking. This made enough for 4 adults.
You can serve it with rice, egg-fried-rice, noodles (or a noodle dish).
1 chicken breast - skinned, deboned and cut into cubes
1 large onion - diced
3-4 garlic teeth - sliced
1 tsp minced ingwer
3 handfull cashew nuts - I buy it loose and shook it out of the bag, so this is an aproximation
3-4 handfull frozen green beans - again, just shook it out of a bag and eyeballed it
1 tbs oil
3 tbs soy sauce (I use sodium reduced)
1 tbs rice vinegar
1-2 tbs mirin (sweet japanese cooking sauce)
1 tsp potato starch
Salt and pepper to taste
Heat the oil in a large skillet over high heat. Fry the onions and ingwer, stirring constantly, until the onion is golden. Add the garlic and fry for about 30 seconds (be carefull not to burn the garlic as it turnes bitter)
Add the cashew nuts and fry for about 1 or 2 minutes. Add the chicken and fry for about 5 minutes, making sure all are cooked from all sides. Add the green beans and fry for another few minutes, stirring frequently.
Meanwhile; mix the soya sauce, vinegar, mirin and starch together. Once the chicken and green beans are cooked through add this mixture and mix well. Season to taste with salt, pepper and soy sauce.
Serve
You can serve it with rice, egg-fried-rice, noodles (or a noodle dish).
1 chicken breast - skinned, deboned and cut into cubes
1 large onion - diced
3-4 garlic teeth - sliced
1 tsp minced ingwer
3 handfull cashew nuts - I buy it loose and shook it out of the bag, so this is an aproximation
3-4 handfull frozen green beans - again, just shook it out of a bag and eyeballed it
1 tbs oil
3 tbs soy sauce (I use sodium reduced)
1 tbs rice vinegar
1-2 tbs mirin (sweet japanese cooking sauce)
1 tsp potato starch
Salt and pepper to taste
Heat the oil in a large skillet over high heat. Fry the onions and ingwer, stirring constantly, until the onion is golden. Add the garlic and fry for about 30 seconds (be carefull not to burn the garlic as it turnes bitter)
Add the cashew nuts and fry for about 1 or 2 minutes. Add the chicken and fry for about 5 minutes, making sure all are cooked from all sides. Add the green beans and fry for another few minutes, stirring frequently.
Meanwhile; mix the soya sauce, vinegar, mirin and starch together. Once the chicken and green beans are cooked through add this mixture and mix well. Season to taste with salt, pepper and soy sauce.
Serve
Monday, October 8, 2012
Dealing with leftovers
Leftovers ... Just the mere sound makes most people cringe. Re-heated food isn't the most favourable thing to eat for most people. A really simple trick to make reheated food taste good is: Adjust the seasoning. Most food goes bland when reheated, so by seasoning it you revive it.
To be honest, I am one of those people who doesn't like eating the same food over and over again (with the rare exception here and there). And yes, a minimum of 5 out of 7 times a week I cook and most of the time it is not what we had the day before. I guess it is no wonder my kids eat a lot of varied foods, they just don't know it any other way.
First, let's think what usually gets cooked too much of?
In my family it is rice, potatoes, vegetables (side dish), beans and lentils. Very often we also have a little bit of meat or chicken that for some reason did not find their way into our stomachs.
So, what can you do when you have cooked too much?
Potatoes
Whether they're baked, cooked or mashed, potatoes can be easely turned into a new meal with ease. In fact, they're just as versatile the second time around as they are the first: Baked potatoes can find new life in a soup, potatoes can be mashed (or mashed potatoes)and form the savory crust in a traditional shepherd's pie or you can turn them into potatoe croquettes. You can also fry left over potatoes, either with onions and garlic, and/or with spices to turn it into a new side dish. And let's not forget that you can always turn it with the addition of a few eggs into a Spanish omlet. I have been known to use left over potatoes and veggies for burgers.
Rice
Rice makes a great left over. When it comes to rice, the sky is the limit with salads, fried rice, croquettes and even desserts like rice pudding. Of course, you can add rice to soup or make a main dish (either with it or use rice as a side dish). Really easy is it if you just freeze it and use it another time.
Pasta
Now, left over pasta is actually the hardest for me when it comes to side dish leftovers. Freezing doesn't work well (not to my experience anyway). Of course, you can always whisk together some kind of sauce, but how many days in a row can you eat a pasta-and-sauce dish? Why don't you try making pies, casseroles, fittatas or pasta salads? Of course, you can always throw them into a soup (I think you are getting the hang of it... yes, soup is a great way to deal with leftovers). All of those ideas are not just easy on your budget since you are using things up that you would throw out, but they are quick to make too.
Chicken and Meat
Don't just heat your main dish up over and over again. For me that is just such a big no-no. Take your left overs and turn them into (yep) soups and stews, salads, use them as sandwich fillings. Or how about shredding them up to use in tacos, buritos and Co? You can always mix them up with pasta or rice for some stir fry or pasta dish.
Beans
If you've got a cup or two of beans left over, you can always freeze them. You can always use them for casseroles, spreads, burgers, soups, Indian or other ethnic food. No matter what, beans can always be used up.
Veggies
Leftover vegetables work wonders in the kitchen. You can turn them into soups, and pies. Or maybe some burgers, put them into casserols or pasta sauce.
Bread
With all good intentions of making bread, I buy my bread. I pay a bit more per loaf, but buy bread that does not have any stabalizers or preservatives. That means that my bread goes stale VERY quickly. However, we hardly ever throw stale bread out. First of all, we simply toast it.
On Friday night we always do the traditional Shabath meal, which involve 2 loafs of Hallot (traditional braided bread). On Saturday morning I make French toast. Any left over is frozen and is reheated as needed/wanted in our toaster - it actually comes out fresh.
Other ideas that use up stale bread are croutons, bread puddings or making bread crumbs. If you have baguette or ciabatta left over you can make stuffed breads, or bruscetta, or a "student style pizza".
Left over pitta bread can be turned into something totally yummi by drizzeling some olive oil over it, add some garlic and herbs (in Israel we use Satar) and grill it for a few moments. Devine....
Fruits
Ok, this, as bread, is not something that you actually make, but sometimes you just have fruits kicking around that you just have no idea what to do with. The easiest is to just turn it into a smoothy. Add some water, milk or yoghurt and you have a good breakfast.
Another one is to just turn it into a muffins or cakes (here a simple fruit cake recipe )
Using left overs does not have to be borring. It is a very economical way of using up what you have anyway. And with a little bit of imagination and practice, you can turn your "blah" into "mmmm"
To be honest, I am one of those people who doesn't like eating the same food over and over again (with the rare exception here and there). And yes, a minimum of 5 out of 7 times a week I cook and most of the time it is not what we had the day before. I guess it is no wonder my kids eat a lot of varied foods, they just don't know it any other way.
First, let's think what usually gets cooked too much of?
In my family it is rice, potatoes, vegetables (side dish), beans and lentils. Very often we also have a little bit of meat or chicken that for some reason did not find their way into our stomachs.
So, what can you do when you have cooked too much?
Potatoes
Whether they're baked, cooked or mashed, potatoes can be easely turned into a new meal with ease. In fact, they're just as versatile the second time around as they are the first: Baked potatoes can find new life in a soup, potatoes can be mashed (or mashed potatoes)and form the savory crust in a traditional shepherd's pie or you can turn them into potatoe croquettes. You can also fry left over potatoes, either with onions and garlic, and/or with spices to turn it into a new side dish. And let's not forget that you can always turn it with the addition of a few eggs into a Spanish omlet. I have been known to use left over potatoes and veggies for burgers.
Rice
Rice makes a great left over. When it comes to rice, the sky is the limit with salads, fried rice, croquettes and even desserts like rice pudding. Of course, you can add rice to soup or make a main dish (either with it or use rice as a side dish). Really easy is it if you just freeze it and use it another time.
Pasta
Now, left over pasta is actually the hardest for me when it comes to side dish leftovers. Freezing doesn't work well (not to my experience anyway). Of course, you can always whisk together some kind of sauce, but how many days in a row can you eat a pasta-and-sauce dish? Why don't you try making pies, casseroles, fittatas or pasta salads? Of course, you can always throw them into a soup (I think you are getting the hang of it... yes, soup is a great way to deal with leftovers). All of those ideas are not just easy on your budget since you are using things up that you would throw out, but they are quick to make too.
Chicken and Meat
Don't just heat your main dish up over and over again. For me that is just such a big no-no. Take your left overs and turn them into (yep) soups and stews, salads, use them as sandwich fillings. Or how about shredding them up to use in tacos, buritos and Co? You can always mix them up with pasta or rice for some stir fry or pasta dish.
Beans
If you've got a cup or two of beans left over, you can always freeze them. You can always use them for casseroles, spreads, burgers, soups, Indian or other ethnic food. No matter what, beans can always be used up.
Veggies
Leftover vegetables work wonders in the kitchen. You can turn them into soups, and pies. Or maybe some burgers, put them into casserols or pasta sauce.
Bread
With all good intentions of making bread, I buy my bread. I pay a bit more per loaf, but buy bread that does not have any stabalizers or preservatives. That means that my bread goes stale VERY quickly. However, we hardly ever throw stale bread out. First of all, we simply toast it.
On Friday night we always do the traditional Shabath meal, which involve 2 loafs of Hallot (traditional braided bread). On Saturday morning I make French toast. Any left over is frozen and is reheated as needed/wanted in our toaster - it actually comes out fresh.
Other ideas that use up stale bread are croutons, bread puddings or making bread crumbs. If you have baguette or ciabatta left over you can make stuffed breads, or bruscetta, or a "student style pizza".
Left over pitta bread can be turned into something totally yummi by drizzeling some olive oil over it, add some garlic and herbs (in Israel we use Satar) and grill it for a few moments. Devine....
Fruits
Ok, this, as bread, is not something that you actually make, but sometimes you just have fruits kicking around that you just have no idea what to do with. The easiest is to just turn it into a smoothy. Add some water, milk or yoghurt and you have a good breakfast.
Another one is to just turn it into a muffins or cakes (here a simple fruit cake recipe )
Using left overs does not have to be borring. It is a very economical way of using up what you have anyway. And with a little bit of imagination and practice, you can turn your "blah" into "mmmm"
Easy red lentil soup
This recipe is one I got from my mom. I made this soup as a light starter yesterday. If you want to make it as a main dish, use more lentils and add cut up sausages.
1 large carrot - grated
1 large potatoe - grated
1 cup red lentils
1 small pack tomatoe puree
1 tsp vegetable bulion
A little bit of fresh lemon juice (optional)
Salt and pepper
Put everything into a large pot with water and cook for about 20 minutes. Season and enjoy :)
1 large carrot - grated
1 large potatoe - grated
1 cup red lentils
1 small pack tomatoe puree
1 tsp vegetable bulion
A little bit of fresh lemon juice (optional)
Salt and pepper
Put everything into a large pot with water and cook for about 20 minutes. Season and enjoy :)
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