Tag Archives: kosher

Pickled Beets

16 May
Beets, in a pickle.

Beets, in a pickle.

Pickled beets for breakfast.  Why yes, I am a Russian.

Pickled beets for breakfast. Why yes, I am a Russian.

After I made pickled beets, I realized how versatile they are.  How did I ever live without them??

Breakfast: Pickled beets on cream cheese on Russian toast with green onions.

Lunch: Pickled beets in just about any sandwich.  Roast beef, falafel, or some garlicky hummus.

Dinner: Pickled beets with roasted chicken and couscous.

Drinks: Pickled beets are the world’s most perfect chaser for vodka.  And I’m thinking there’s probably a bloody martini in my future, with pickled beet juice and vodka.  There should be a better name for it, though….Blood Transfusion?

Pickled Beets:

1lb red beets

1/2 of a large red onion

1 cup red wine vinegar

1 cup water

1/2 cup sugar

3 teaspoons salt

4 bay leaves

1 tsp oregano or tarragon….or whatever dried or fresh herbs you have on hand.

If your beets are huge, cut them down to approximately golf-ball sized chunks.  Leave the skin on.  Boil them for about 30 minutes, until fork tender.  Drain, wait until they’re cool enough to handle, and rub off the skins.

While you’re waiting for the beets to cook, heat up the vinegar, water, sugar, salt, bay leaves, and other herbs in a pan until the salt and sugar are dissolved.  Let it cool a bit.

When your beets are done, slice them into thin, translucent pieces.  Thinly slice your red onion.  Layer the beets and the red onion in a jar or container with a lid.  Fill the rest of the jar with that liquid you just made that makes your kitchen smell like vinegar.  Take a knife and poke it down the sides of the jar to poke out any air bubbles.

Sooooo that’s it.  Put on the lid, throw the container in the fridge for a few days.  I didn’t want mine to be super-salty/sour so I just pickled them for about 2 days.  Breakfast was RAD!

Chicken Matzo Ball Soup – PROPA!!

2 May

Actually, I lied.  This is the version of the soup I make when I’m a self-piteous ball of frowns.  It’s a low-labor-intensity meal.  Just throw a buncha stuff in a pot, cover with stock, and boil until it’s soup.

A pile of Delicious.  In Broth.

A pile of Delicious. In Broth.

I started with my trusty Boston Organics veggies: carrots, a yellow onion, and some potatoes.

Why is this picture so dark?  Oh yes, it was because of my personal storm cloud.

Why is this picture so dark? Oh yes, it was because of my personal storm cloud.

Regular soup base: carrots, an onion, celery, herbes de Provence, salt&pepper.

Wooden spoon not added for flavor.

Wooden spoon not added for flavor.

My mama always adds a LOT of dill.

What's the dill-io.

What's the dill-io.

Then I just threw the rest of the ingredients into the pot, covered with stock, and simmered for 1.5 hours.  You don’t have to cook it that long.  It’s pretty much done after about 30 min.  But I like for the meat to fall apart and for the potatoes to make it nice and starchy.

A soup is born.

A soup is born.

Aaaaand meanwhile, in the other pot, I just made some matzo balls according to the recipe on the box.  Nothing spesh.

Did y'all notice I only own three pots? Bet you didn't know you can make matzo balls in a sautee pan!  Thanks, Necessity!

Did y'all notice I only own three pots? Bet you didn't know you can make matzo balls in a sautee pan! Thanks, Necessity!

Soooo that’s it.  Recipe:

Chicken Soup

3 big carrots

3 big celery stalks

1 yellow onion

3 bay leaves

1/2 tsp herbes de provence

2 tbsp olive oil

big handful of dill

1/2 lb of potatoes, peeled, chopped

1 lb chicken breast (that’s about 3 chicken breast halves)

3 cups of stock, chicken or veg
Chop all the veggies into bite-size chunks.  Cook them down a bit in some olive oil with the herbs.  Add potatoes and chicken and dill.  Cover with stock.  Put the lid on and come back when it’s soup.

For matzo balls, I forget the proportions.  But what you need to have on hand is:

Matzo meal

vegetable oil

two eggs

water

seasoning if your mazto ball mix doesn’t have it already. All I added was salt and pepper. My mama also adds chopped dill.  It turns the matzo balls green.  Tee-hee!

You Don’t Win Friends With Salad

15 Apr

That is not only true, but also rhythmically compelling.

But I do win salad with salad.  And thats not so bad.

But I do win salad with salad. And thats not so bad.

The only thing remarkable about this cabbage, lettuce, green onion is the dressing.  And EGADS is it a spectacular dressing!!

-1/2 inch of ginger, unpeeled and grated.

-1 tablespoon of rice wine vinegar

-1/2 teaspoon of sesame oil

-2 tablespoons of olive oil

-salt, pepper

-black sesame seeds

Seriously, I’d drink the stuff.

Parsnip Curry Turmeric Soup

14 Apr

Oh, hello daunting Bag-o-Parsnips.  I can barely figure out what to do with one of you, never mind a pile of you.  Another roast?  Another mash? Too boring, too….beige.

Is it possible that the parsnips are making everything around the beiger?  Are they boring-ifying my world??

Is it possible that the parsnips are making everything around the beiger? Are they boring-ifying my world??

Fortunately I discovered a sunny yellow box of turmeric in the back of my cupboard.  And next to it, some damn spicy curry powder.  To the Soup Machine!!  On y va, mes amies!!

Here’s the soup:

1 bag of parsnips.  Probably 6 parsnips, or like a pound or something.  Cut them into 1-inchish pieces.

1 glug of olive oil

1 yellow onion, chopped but don’t try too hard cuz we’re gonna blitz them with the immersion blender anyway.

4 teeth of garlick, squashed and diced.

1 bay leaf, or more if they’re dried out and decrepit like mine

2 teaspoons of turmeric

1 tablespoon curry powder

3 cups of veg stock (or whatever stock is on hand)

salt & pepper

Sautee down your onion and garlick a bit, add bay leaf, turmeric and curry until everything’s yellow.  Then add parsnips and stock.  Burble away for like 40 minutes. Add salt & pepper, adjust curry/turmeric as needed, and remove the bay leaf.  Then throw everything in a blender and marvel at how awesome your kitchen smells.

Starting to feel spicy....there should be a parsnip make-over montage here...

Starting to feel spicy....there should be a parsnip make-over montage here...

Bzzzzzz....

Bzzzzzz....

Ta-da!  It's soup!

Ta-da! It's soup!

Carrot Ginger Cashew Soup

7 Mar

This soup is rad because it has built-in protein from the cashews.  It’s a trick I learned from the Soup Nazi in NYC.  For reals!  Man-friend and I were there about eight years ago, and a) the soup was AMAZING, and b) I noticed that it had cashews in it and that cashews in soup are rad.

Start with about 5 cups of carrots, peeled and chopped into 1/2 inch chunks.  And always be on the lookout for streaker carrots.

Avert thine eyes!

Avert thine eyes!

Chop about 4 inches of ginger.  Leave the skin on cuz that’s where all the tasty lives.  Also chop one onion, and 3 cloves of garlick.  Toss those all together in your very fabulous Le Creuset soup pot.

Should I maybe just change my name to Ginger?  Sure as hell beats Carrot.

Should I maybe just change my name to Ginger? Sure as hell beats Carrot.

Add Le Stock, about 2 cups.  Boil until everything’s mushy.

Mr. Sulu, set coordinates for....SOUP.

Mr. Sulu, set coordinates for....SOUP.

Once everything is mushy, add the SECRET INGREDIENT.

Which is possibly not so secret since I revealed it in the title of this post.  It’s cashews.

Wonder if I can one of those awesome spy poison rings that's big enough to accommodate cashews.  I would go around sprinkling cashews on EVERYTHING.  Mwahahahaha....

Wonder if I can one of those awesome spy poison rings that's big enough to accommodate cashews. I would go around sprinkling cashews on EVERYTHING. Mwahahahaha....

Let the cashews cook for about 15 minutes.  Then add yer salt & pepper.  Aaaand finally, get out Ye Olde Immersion Blender, maybe add some veg stock if things are a little too thick.  Sometimes the cashews just suck up a ton of liquid.

Bzzzzzzzzz

Bzzzzzzzzz

Ta-da!  It’s soup!

"Soup" is so pedestrian.  Let's call is "puree of carrots, legumes, and fragrant roots".  That'll be $34.

"Soup" is so pedestrian. Let's call is "puree of carrots, legumes, and fragrant roots". That'll be $34.

How to clean organic greens, um, organically

7 Mar

So here’s a trick I learned in Brazil.  It’s how to clean organic greens.  Because sometimes, when you get organic greens, you get some homies in there that accidentally came along for the ride.  And maybe you don’t want to eat said homies.

Put your greens in a big bowl, fill with cold water.  Add a few shakes of vinegar, stir, and leave it alone for 15 minutes.  Any inadvertent stowaways will float to the top.

No homies here.  But look how greeeeen!!  zOMG!!1!! First greens of the season!  I shriek with girlish delight!

No homies here. But look how greeeeen!! zOMG!!1!! First greens of the season! I shriek with girlish delight!

Post rinse and salad-spin, I added some of those amazing leftover watermelon radishes, some blood oranges, a little fennel, and a squeeze of lemon and olive oil.  Salad ensued.

Salad-tastic.

Salad-tastic.

What’s left of my Roasted Butternut Squash Seeds

1 Mar
They were too good for this world.

They were too good for this world.