"Live" Tahini with Preserved Lemon and Garlic

Healthy tehina/tahina/tachina/tahini dressing or dip or sauce

I make this dip most weeks. We dip bread in it on Sabbath and I use it as salad dressing during the week. It would also be excellent drizzled over eggplant.

I do all this with my stick blender, so you will want a tall cup that fits a stick blender.

You CAN do this by hand, but you will need to finely chop all the solids.

INGREDIENTS

• 1/2 cup tahini paste (I use Ethiopian or sprouted Tahini)
• 3/4 cup water (less for thicker dip)
• 1/4 cup extra virgin olive oil
• 1, 2, or 3 cloves of garlic - preferably fermented (I use the cloves that are left after we eat all the pickles. Fresh or frozen are fine, but adjust for the potency.)
• 1/8 of a preserved lemon, seeds removed
• juice from 1/4 lemon
• 1/4 tsp salt

* If you don't have preserved lemon, use the juice from half a lemon or more to taste and 1/2 tsp salt in place of 3 ingredients above.

Add all ingredients to cup. Blend or mix until tahini turns white and smooth.
Add

• 1 small bunch of parsley leaves, optional

If using a blender, pulse to chop parsley. You may want to keep a couple leaves for garnish.

Now here's the tough part: Transfer to a closed container without eating it all.

Herbal Salve/ Ointment/ Balm Tutorial PLUS Freebie!

My good friend Allyson has been making natural household products for a couple years and just launched a business selling natural body products - Etz Adin (literally meaning gentle tree). {More info and Freebie coupon code at the end.} I asked Allyson to share her basic technique with us.

Salves are a lot of fun to make.  There are endless combinations of ingredients and you end up with a really great product that heals and nourishes the body.  We love the Natural Healing Salve at our house and use it for just about everything including bug bites, cuts and scrapes, sunburn, eczema, and even diaper rash!

Today, I’m going to share with you the basics of making a salve.  Although it is possible to create a salve from beginning to end in one day, you really want to give it 4-6 weeks to become as rich and effective as possible.

Non-Dairy Stinging Nettle and Garlic Quiche

Winter is over and the nettles are not looking so hot. Now is your last chance! Find a shady spot with some spunky looking nettles and (carefully) rescue them. I've heard they have health benefits, but I think of them as a free alternative to spinach.

I got the idea for this dish while listening to the February 1, 2013 episode of the Good Food Market Report. My husband and I enjoy listening to the show together and chuckling at all the different varieties of a vegetable or terms like source - "You mean buy?" In this episode Ria Wilson, Sous Chef at Sqirl Cafe, was discussing how she 'sources' the greens for her Green Garlic & Nettle Frittata. But buying stinging nettles? This gave me quite a laugh. I've cooked with nettles before, but never really valued them until I heard about a chef paying good money for them. I was also happy to hear that my sprouted garlic could have a bright future. 

Libyan Meatballs - Simplified "Mafrum"

There is a lovely tradition in many communities that after a women has a baby, people bring her family meals for a week or so.  One of the meals I received after our little guy was born included the most amazing turkey meat balls.  Below is the recipe from my friend with my notes and pictures.  Note there are two cooking options.

In "non-recipe" style, this dish is modified from Tripolitanian "Mafrum," a more complicated dish made with minced beef sandwiched in potatoes.  It is the traditional Erev Shabbat (Friday night) meal of the Libyan Jewish community.  It is usually served with couscous, but for a lower glycemic option, I recommend whole wheat couscous, bulgur wheat, or barley.

What's In It?

I often use prepackaged spice mixes.  Since you might not be able to find exactly what I'm using, I thought I'd share what is commonly in these mixes.  Different families, stores, and villages have different recipes, but the list below is a good representation of the common make-up, and most closely resembles what I'm using and what you should be able to find.  This is in preparation for a Yemenite meatball recipe I will post on Friday.

Hawaig Yemenite Seasoning from Food.com
6 1/2 tablespoons black peppercorns
1/4 cup cumin seed
2 1/2 tablespoons coriander seeds
1 1/2 tablespoons green cardamom pods
1 1/2 teaspoons whole cloves
3 1/2 tablespoons ground turmeric

Za'atar Middle Eastern Seasoning Mix from About.com
1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt

Jerusalem Vacation cont. - Two more reviews

If it sounds like I'm focusing too much on the food, it's partly because this is a food blag, and partly because I really like food.  So where did we leave off...

Tuesday night we ate at an overpriced Asian restaurant - Sheyan.   The atmosphere was lovely.  The service was great.  Like all the restaurants we saw, they had an English menu.  The food was not much better than you could get at a take-out place like Sini Speed for a lot less money.  (See my review and take-out tips.)  We paid 300 NIS ($88) for two wanton soups, two little cups of hot Saki, and two entrees.  There was nothing wrong with the food, it just didn't have the subtle gourmet flavors I would expect from such a restaurant.  I did see some very pretty things coming from the kitchen, though.

On our last day we worked up an appetite all morning to we could get Belgian Waffles for a late lunch before heading home.  We stopped at Katzefet, where we found a nice selection of ice cream, soft serve "bio" frozen yogurt, and an array of shake ingredients.  For 25 NIS ($7.30) you get a large Belgian waffle with all the syrup and topping you want, plus whip cream and a scoop of ice cream, any flavor.

Growing Alfalfa Sprouts

I was at my friend's house last week and asked her mother if she was still growing alfalfa sprouts.  I had them in salads and wraps at their house on previous occasions, but didn't see any in the kitchen.  She told me how I can grow my own sprouts with no special equipment.  Thank you Mrs. Lankin for the seeds, stockings, and instructions!

What you need:

Empty plastic soda or water bottle (1 liter works well), cut off the top before the place where it narrows.

(Or other thin, tall container)

The foot of one stocking to stretch over the bottle

1 tsp sprout seeds (I'm using organic alfalfa seeds)*

Water

Summer Salad

There's nothing like a nice crisp, even sweet, salad on these hot summer days.  Putting strawberries, orange sections, dried cranberries (preferably unsweetened), and candied pecans on a salad is nothing new to me.

A couple weeks ago I made a salad with some of these things (and yellow bell peppers), but the unique part was the greens.  Instead of packing the dressing with dried herbs, I put fresh herbs right in the salad, many from my window garden.  I mixed my own fresh romaine, finely chopped chives, tarragon, and a few other herbs, with store bought Italian parsley and baby greens. 

I used some of the juice that came out of the oranges when I sectioned them to start a dressing.  A basic salad dressing needs some fat, acid, and salt.  Acid can be fresh lemon juice or some type of vinegar; salt can be any kind of salt crystals, soy or tamari sauce; and fat is usually at least half olive oil.  I also like Dijon mustard and something sweet, like orange juice, honey, date syrup, etc.  If you taste it, use a piece of lettuce or vegetable. It should be strong, and tasting on a spoon or your finger won't give you an accurate idea.  If you dress the salad, always start with less than you think you will need.

Tarragon Salmon

I just read that Tarragon likes a hot sunny spot and is very tolerant of drought and poor soil.  That must be why it's doing so well under my inconsistent care!  My mother-in-law actually turned me on to salmon and tarragon.  She makes a delicious simple dish by painting the salmon with mayonnaise, and seasoning generously with dry tarragon.  Fresh tarragon leaves can also be added to green salad and used in tea (said to cure insomnia.)  I'd like to share two ways I have made salmon with tarragon. 

Basil and Guest-Worthy Pesto

First, I have some personal news to share.  There is a reason I have not felt like thinking or writing about food for the past few months.  We're expecting a new member of our family in October, G-d willing!  Now I'm back on my feet and feeling creative.  I look forward to sharing some fresh summer ideas with you. 

Today I'd like to tell you about the three types of basil I have hanging out my window and share a dish I made a couple months ago that I can't stop thinking about.

 Sweet basil (left) is one of the most popular, for good reason.  It grows easily, is easy to cut, prune, and cook with, and tastes great.  It has bright shiny leaves and little white flowers (if you don't keep it cut).

Asado / Mangal: Argentine-Israeli Fusion

In honor of the Jewish holiday of Lag B'Omer, I took out our tiny charcoal grill and played with matches until I had something I thought might cook some bits of meat and veggies.  Israelis take their barbecue, called "Mangal," very seriously.  On Independence Day, "Yom Ha'atzmaut," the parks are so full of smoke from everyone's little grills you can hardly see a couple meters ahead.  On Lag B'Omer the predominant tradition is building bonfires.  

Growing up in Florida, we often went to my grandparents' house for "asado," Argentine barbecue involving a variety of meats.  I remember a lot of eating as things cooked on the grill, and then more eating when we all sat down to eat.  At the table a jar of chimichurri was always passed around to put on the bread and top the meats.  As I write this, my Aunt is preparing to have my grandparents over for asado this evening.  

Herb Garden and YouTube

Hey there foodies!  I’ve missed you. I’ve been dealing with some rotating family illness, but all three of my kids are finally back in school, and I’m looking forward to getting back to blogging!  So, what have I been up to?

Steamed Aromatic Chicken Recipe

 

The last couple weeks I've been steaming chicken breast in my pressure cooker.  I've taken chicken from frozen to juicy with great speed.  Even my kids love it.  The first week  I started with a layer of herbal scraps: leek greens, parsley, and wilted basil.  Then I added 1-2 cups of water, a lightly greased steamer basket, and chicken breast.

Stinging Nettle Soup - Picking Edible Weeds

The second time I met Hannah K. of Cooking Manager, we were walking home from a class last winter and she started pointing out all these edible weeds along the side of the road.  I wasn't sure what to think.  Was she a new-age hippie?  Did everyone in Israel eat weeds?  Miriam Kresh of Israeli Kitchen had just taught Hannah about edible weeds and her eyes were peeled for the species she learned to pick.  Now I've known Hannah a little over a year and I've come to learn that she is quite balanced, most Israeli's buy their produce in a store, and weeds taste great!

For the last few weeks I've been noticing many edible-looking weeds as I walked around town, and I kept meaning to look at Hannah's old post on Green Prophet "Five Edible Wild Plants You Can Pick Yourself".  The last time she came by, I mentioned it to her, and she showed me lots of edible mallows, nettle, chick weed, and one "chamtzitz" flower, right around our building!

Chai Tea - Guest Post

Please welcome Rivki Locker of Kosher Cooking for Ordinary People and Healthy Eating for Ordinary People.  Rivki describes herself as "just an ordinary Jewish mother who tries to cook and eat healthy, and who wants to help other people" like herself.  Rikvi is a hard working mom with four children. She says she never seems to have time for any extras, but somehow finds time to cook and photograph food for her blog.  You can follow Rivki on Twitter @ordinaryblogger.

  Chai Tea

It's rare in the life of a full time working mother of four.  But it happens every once in a while. The older kids head off to school or to friends, the baby goes in for a nap, and I find myself with a half hour of quiet time on my hands. Time to read the paper. Time to take out my crocheting. Time to call a friend. Time just for me.

It’s at times like this, so few and far between, that I reach into the spice cabinet for the cardamom, fennel seeds and star anise. Because there’s nothing like a cup of fresh homemade chai tea to complete the feeling of relaxation and luxury.

Here’s my chai tea recipe. I’ve perfected the technique over the years, borrowing from lots of different recipes I’ve seen. It’s my own unique blend, and I think it’s just perfect.

Our Olive Adventure Part 4: Dry Cure

Were you wondering what happened to the black olives I separated after Part 1 of our Adventure?  I started the process of dry curing them.  To learn more, watch the video:



http://www.youtube.com/watch?v=Cjw1AIEQrKY

Here's a picture of olives in the market:

Also see Part 1: Find Olives, Part 2: Pit and Soak,  Part 3: Brine, and Part 5: Fix Salty Olives.

Fenugreek & French Toast

I first learned about fenugreek (chilba/hilba in Hebrew) when someone suggested my mother try it to relieve acid reflux. She bought the raw spice, but never really knew how to use it.

The ancient Greeks, Romans, and Egyptians used fenugreek for both medicinal and culinary purposes. If you are interested in fenugreek for purely medicinal purposes, you can purchase it in pill form in most health food stores.

Pizza Night: Guest Post from my Mom & Dad

My mom, "Bubbe", is an artist and graphic designer; and she has a very special way of staying connected to my kids.  Several times a week she uses her computer to sketch something interesting going on in her life.  On the "Drawing of the Day" there is a note about the drawing, and often a question that causes the kids to write back or answer on the phone.  Below are yesterday's drawings.  At the bottom you will find my dad's recipe for the pizza dough, followed by my own toppings suggestions.  Happy Anniversary Lala & Zeide!

Dear Adele, Mordechai, and Talia,

Tonight we celebrated Lala and Zeide's wedding anniversary.  Grandpa and I invited them over for dinner.  Grandpa made pizza; four pizza pies to be exact.  This is the story about how grandpa made the pizzas.

First Grandpa got out the electric mixer.  He put flour, water, oil, sugar, yeast, and an egg into the mixer the blend them all together to make the dough.

 Then Grandpa decided that both he and the dough needed a rest.  Grandpa divided the dough into four pieces.  He rolled them into balls, placed them on a pan and let them rest in the refrigerator for several hours.  Grandpa rested in a chair in the living room.

Odds & Ends Afterlife: Five Bean Soup

Last week I made a hearty. delicious soup while shooting the most boring 15 minutes of video footage known to man.  I kept the soup and scrapped 13.5 minutes of video.  I added salt to the remaining 2.5 minutes, and here it is:


video url: http://www.youtube.com/watch?v=f94nRxNeU_0

Soup is a great way to use up little bits of grains or legumes that aren't enough for a full serving.

Fish Video: Dress, Bake, Eat

Amnon from the local outdoor market - shuk

soup nuts - shkedei marak

Last week I cooked some repeats (including Onion Challah, this time rolls with poppy seeds), and focused on some necessary family paper work while I let my husband handle the "cooking".  Besides baking frozen shnitzel (breaded chicken paddies) and serving pasta with ketchup, he managed to whip up a tasty simple vegetable soup. He simmered carrot, onion and celery with garlic powder and salt in plain water.  A good start and very welcome on a cold day.  Especially with the Israeli staple, "soup nuts".

I've also been playing with Windows Live Movie Maker, which I downloaded on my gorgeous new hand-me-down laptop.  Thanks dad!!  Below is a remix of my fish videos beginning with how to make a homemade mayonnaise-type sauce for fish. 






Below is the video of the lemon cutting method I mention in the video, followed by a pictures of the shuk at night, as promised.

Let me know what you think of my editing skills (or lack there of)!  I hope to have some new dishes and ideas up before you can say "Polly Locket picked a box of pickled olives."