web analytics
December 18, 2014 / 26 Kislev, 5775
 
At a Glance
Sections
Sponsored Post
Knesset and Menorah Lawyers Called Upon to Use Their Legal Skills in Israel’s Defense

Learn about the up to the minute human rights and legal challenges facing Israel, while networking with other likeminded professionals and earning CLE credits in your jurisdictions – all at the same time



Simple Home Cooking


Welcome back to Simple Home Cooking. Last time we focused on making a large pot of chicken soup. This week, as promised, we will discuss how to use all the cooked vegetables from the soup to create many dishes.

By using the vegetables from the soup for other dishes you benefit from them twice…first the vegetables released taste and nutrients into the soup and second, you now have some delicious ingredients for quick side dishes. That’s the beauty of using so many different vegetables in your chicken soup.

Vegetable Kugel Ingredients 3 eggs 6 cups of mashed vegetables from the soup ½ cup oil Salt, pepper, garlic powder to taste, 3 tbsps flour.

Directions Mix all ingredients together, pour into a greased 9 by 13 pan and bake for an hour on 350◦. Tip: The baking pan should be filled to 2/3 of its full capacity. Variation: Add some leftover chicken or meat pieces.

Cubed Vegetable Soup Cube some of the cooked vegetables and add them back into chicken soup for a fleishig vegetable soup. Season to taste. Variation 1: Same as above but mash all ingredients using an immersion blender. Add salt, pepper and garlic powder to taste. Variation 2: Add a can of drained corn or green beans. Tip: Add in leftover noodles, farfel or quinoa.

Potatoes from the soup can be used to make potato salad, hash browns, mashed potatos, a cooked potato kugel or as filling for burekas.

Potato Salad

Potato salad: Cube 3 potatoes and 3 carrots; add 2 tbsps. mayonnaise, 2 tsps mustard and salt and pepper to taste. Mix well. Potato salad is best served cold.

Variation: Add cubed rutabaga or chayote. (Or be daring and make the salad with just the rutabaga or chayote, leaving out the potatoes.)

Hash browns:Heat 2-3 tbsp of oil for 2 minutes, then add the equivalent of 4 potatoes, cubed. Fry until light brown then turn. Add ½ a cup fried onions to the potatoes and salt and pepper to taste. Cook another two minutes and serve.

Hash Browns

Mashed potatoes: This is a must try, simple and delicious recipe.

Take 5 potatoes, just removed from the soup, and place in a bowl. Add ½ a cup of soup, ¼ cup of oil and salt and pepper to taste. Mix all ingredients together and mash.

Tip: Always use hot potatoes when making mashed potatoes. Once they have cooled off they never achieve a smooth consistency.

Cooked potato kugel: Use the mashed potatoes above. Add to it one egg for every cup of potatoes and a one tbsp of oil, plus salt and pepper to taste. Pour into a greased dish filling to an inch from the top. Sprinkle with bread crumbs and drizzle some oil on top. Bake for one hour on 350.

Bureka filling: Use the mashed potatoes for filling bourekas or any other dough you have available.

This “trick” transforms plain leftovers to a fancy dish. Fill individually or in jellyroll fashion. Put in a greased pan, brush with egg wash and bake 20 minutes for indivuals and one hour for a roll.

Now, what can you do with the rest of the vegetables? Here are some great ideas:

Vegetable loaf: Mash some cooked vegetables and add 1 egg, 4 tbsp of flour, and 1 tbsp of oil for every cup of vegetables. Form into a loaf and bake in a greased pan for an hour on 350◦.

Fried patties: Use the mixture above but form patties and fry on both sides until golden brown. Don’t want to fry, brush with oil and bake on 350◦ for about 30 minutes.

Kohlrabi: Cut julienne style, add some fried onions and seasoning and a delicious side dish is created. And remember that every root vegetable cooked in the soup can be prepared like this – or combined. The possibilities are endless.

Vegetables in tempura batter: Slice cooked root vegetables like carrots, kohlrabi, rutabaga etc., dry on a paper towel and set aside. On a separate plate pour bread crumbs. Now prepare the batter: mix together one cup flour, ½ cup water, 2 eggs, salt and pepper. Dip the vegetable slices into the batter and then into the bread crumbs. Fry until golden brown on both sides. Serve hot.

Tzimes: Combine 4-5 carrots, 2 tbsps sugar, 2 tbsps honey, 1/2 cup pitted prunes, 1/2 cup pineapple chunks and salt in a pot, bring to boil and then remove from heat.

Zucchini with fried onions: Cut zucchini into thick slices. Add parsley flakes, fried onions (1/2 a cup) and seasoning. (optional, add a can of mushrooms, drained.)

Mashed butternut squash:Mash the butternut squash; add salt, pepper, nutmeg and garlic powder. Serve hot.

About the Author:


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “Simple Home Cooking”

Comments are closed.

SocialTwist Tell-a-Friend

Current Top Story
The Harvard seal, "veritas," on the side of a Harvard building.
Harvard Boycotts SodaStream (Despite Company’s Surrender)
Latest Sections Stories
South-Florida-logo

Rav Dynovisz will be speaking in Hebrew on Wednesday, January 7, at 7:30 p.m.

South-Florida-logo

Rabbi Simeon Schreiber, senior chaplain at Mount Sinai Medical Center in Miami Beach, saw a small room in the hospital that was dark and dismal but could be used for Sabbath guests.

Eller-121914-Main

“The secret to a good donut is using quality ingredients and the ability to be patient and give them time to proof.”

I so desperately want to have a loving relationship with my stepsons.

The Liberty Bell is a symbol of American Independence.

Because you can’t have kids pouring huge jugs of oil into tiny glasses, unless you want to turn your house into an environmental disaster.

Try these with your kids; there’s something for every age group and once all the recipes are made, dinner will be ready!

You children will build the country and you will help restore Israel to her former glory.

Bais Toras Menachem is proud to welcome its new staff member, Yaakov Mark, who will be the Administrator as well as Ort College and GED class coordinator.

Because she is keenly aware that anti-Semitism may start with the Jews but never ends with the Jews, she makes the logical connection between the opprobrium for both America and Israel so commonplace on the political left.

In this narrative of history, it is the third world Palestinians who are victims of the marauding Jews, of course.

During 1939, anti-Semitic groups such as Fritz Kuhn’s German American Bund held rallies in New York and other major cities across the country.

More Articles from Yaffa Fruchter
Stuffed Cabbage

When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.

Fruchter-Cooking-logo

The holidays are upon us which means lots of food. So, what to do with all those leftovers? Here are some creative ideas.

As we mentioned last time, chicken or meat leftovers can be used in a variety of ways. First, you have to evaluate how much food is available and then with easy planning you can calculate how many family meals can be prepared from it. The following are some wonderful suggestions for meals.

Welcome to Part III – what to do with the cooked chicken. Our job is to rehydrate it, change the way it looks, and, at times, hide it using dough, eggs, mayonnaise, or sauce. I have found that making up fancy names for the dish not only adds flair, but will help your family know what to ask for next time. Unless otherwise stated these recipes serve 4-6 people. (Note: Though we use the word chicken – each recipe works just as well with meat or turkey.)

Welcome back to Simple Home Cooking. Last time we focused on making a large pot of chicken soup. This week, as promised, we will discuss how to use all the cooked vegetables from the soup to create many dishes.

This column will focus on making cooking easy and simple. We begin with a perennial favorite dish – Chicken Soup.

Printed from: http://www.jewishpress.com/sections/food/recipes/simple-home-cooking/2012/02/19/

Scan this QR code to visit this page online: