Whipped and Chunky Mashed Potatoes


Ingredients:

• 1 lb Baby red potatoes

• Almond milk

• Sea salt

• Garlic powder

• 4 blend shredded cheese (optional)

• Butter/margarine

Directions:

  1. Boil potatoes until soft

  2. Strain and run under cool tap

  3. Let stand until completely cooled

  4. Blend potatoes skin on, milk, and seasonings in blender, manual stop and star button

  5. Pour mixture back into pot, heat and add cheese, butter and add milk as needed to keep from burning

  6. Stir until desired temperature is reached

  7. Serve

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Grandma’s Pot Le Gel


On February 10th, last year, I entered a contest on justapinch.com and asked my followers to cast their vote for it.  The problem, of course, was that I didn’t have a proper picture of my recipe being made or completed.

Tonight, I made this fabulous eggplant dip to have as an appetizer before a dairy Shabbat dinner.

The story as it was written last year:

“My Grandma was notorious for her home cooked family favorites. There was never a visit without a hot, homemade pie.
Another recipe was for this eggplant dip. My Poppy adored this dip!
She had given me the recipe, but I lost it. Poppy has since passed on and Grandma has dementia, and so for the last couple of years, I tried searching the internet without luck.
Luck changed a few months ago when Grandma and I were looking at a recipe for ratatouille, when suddenly, it all came back to her!”

This recipe calls for one eggplant.  We used two and came out with this one small bowl.  You may decide to double or triple your recipe, depending on how many people you intend to serve it to.

More than one website recommends the use of wooden utensils for making eggplant dips in order to avoid oxidation in your food.  Poppy of Poppy Planet warns that if you use stainless steel, inox or iron, it will leave the dish with a bitter taste.

*This recipe may be Eastern European in origin, but I’m not sure.  I will update this post when I find out.

Pot Le' Gel

  • Servings: 4-6
  • Difficulty: easy
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Pot Le' Gel

Pot Le’ Gel

Pot Le’ Gel

Serves: about 6 hungry family members

Ingredients:

  • 2 medium eggplants
  • 1 tsp oil (I suggest olive oil, it’s healthiest. Start with 1 teaspoon. Another recipe we found says 4-5 tablespoons. You may not need all of that.)
  • 1 medium onion (finely grated, or finely chopped)
  • 1-3 large garlic cloves, mashed (the amount you use is to your preference)
  • salt and pepper to taste

Utensils: wooden knife or wooden spatula

Directions Step-By-Step:

  1. Microwave the eggplant until it is soft.
    I don’t recall the exact microwave time, but I recommend starting with five minutes and then another five. Keep at this until it will slightly ‘sink’ in it’s appearance. DO NOT OVER COOK!
  2. After cooking, cut the green tips off. Peel the skin, cut in half and scoop out the seeds. I remember my grandmother using a grapefruit spoon for this, but I used a fork since I don’t have any.
  3. Mash the meat in a bowl. Use a little olive oil. Start with 1 teaspoon. Mash this with a wooden knife or other mashing utensil.
  4. Add salt, pepper, onion, and garlic (optional).
  5. Cover, chill and serve with bread, crackers or matzoh. This makes an excellent accompaniment alongside your vegetable trays and is also a great vegan alternative to your classic baba ganoush.

Steaming Thai Vegetable Gyoza in the Joie Veggie Steamer


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Steamed Thai Vegetable Gyoza from Trader Joe's, cooking in the Joie Veggie Steamer.

Steamed Thai Vegetable Gyoza from Trader Joe’s

This is my absolute favorite thing to make from the frozen isle, but I never had a steamer to make it with before!

It includes pre-use instructions. It is dishwasher safe, but if you don’t have one, like me, it tells you how to boil the steamer two times before its first use.

To steam your own, it is best to use a recipe.  I followed the instructions for setting up the steamer for cooking on it’s packaging and then the stove top directions for the dumplings on the back of the Gyoza package.

For steaming vegetables, dumplings and other foods, I recommend the Joie Veggie Steamer.

https://www.joieshop.com/e/item.asp?ItemCode=87655&CatCode=14490&s=0727HCH

Amazon:

Joie Veggie Steamer

Vegetable Soup in Chickenless Chicken Broth


 

 

This vegetable soup will warm your soul this season. It’s vegan friendly!

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First of all, I have to say that this is an amazing, tasty and wholesome recipe. If you are in an area where you can get to a farmers market, then do it. Potatoes have a great shelf life, so if you have some from the last trip you made in the early Fall, then use them.

I think this is a great recipe that people will love because of that fact that it is a VEGAN recipe. You can, however, add your own chicken into the broth to make it an actual chicken soup.

Osem Consomme is labeled as kosher and pareve. This means that it has no meat and no dairy products in it.

The Osem Company is an Israeli based company that is in partnership with Nestle.  I’m sure that there are some people who are boycotting these companies because of it, but to me, food is food, products are products, and yes, human beings are human beings. None of this is why I am posting this recipe!

If you make this soup, I would love to hear your thoughts and feedback.

ENJOY!

 

Before you begin:

I don’t recall how long it actually took to make. This all depends on how small you cut your vegetables and how long you are cooking your noodles or pasta for. It is important to follow the cooking instructions for the consomme as that should be added towards the end.

There really isn’t a need for salt, but if you must, I’d recommend sea salt.

Vegetable Soup in Chickenless Chicken Broth

  • Servings: 6-8
  • Difficulty: easy
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wpid-img_20141208_203454.jpgIngredients:

  • 6 or 7 halved, then quartered locally grown, baby gold or cut up gold potatoes (more skin means more nutrients – leave it on)
  • 1 – 14.5 oz (411 g) Trader Joe’s Mirepoix: celery, carrots and onions (These come chopped up in the package.)
  • A tablespoon (or more, as necessary) of Osem Consomme
  • 1 cup elbow pasta (I used Barilla.)
    Pepper to taste

Directions:

1. put water, potatoes, and veggies into a large pot

2. Bring this to a boil.

3. Add pasta. Cook pasta until desired tenderness is reached.

4. While pasta is still boiling, add soup mix. Bring to boil while stirring. Reduce heat to a simmer for 3 minutes.

Serve.

 

*I do not work for, nor am I in any way affiliated with Osem. I just like their products.

*This post contains Amazon Affiliate Links.  While you do not have to buy these products from Amazon, it can help to have a visual reference if you’d like to see what something looks like.