couponing in the holy land

Frugal food shopping for the Anglo Israeli

Archive for the category “Recipes”

Shrimp, lobster,and scallops- now kosher!

I happened to be in Petach Tikvah last week for work when I stumbled upon the Landau Fish factory store.

landau dagim

 

While looking in the “vitrina” (display case), I saw all kinds of fish and meat products such as these:

landau sausages-2 landau sausages-3

 

where if I didn’t see the kosher signs and the obviously religious people working in the store, I would have thought that I was in pork sausage heaven.

One thing I did find that made me quite happy was a product I have not seen in Israel that I have been sorely missing from the US:

This product has been an essential part of our sushi and many other dishes; as you can see, it is fully cooked, gluten free, fat free, has low cholesterol and no preservatives (it is sold frozen).  It comes in shrimp, lobster and scallop flavor.  I did not get the price at the time but you can always call the store before shlepping there.

The Dyna Sea web site does not have a lot of information but they do have a Facebook page in Hebrew and English, where I found a whole bunch of stores that are carrying Dyna Sea products!  Here is the  list:

  1. Landau Dagim, HaSadna 1 Pinat Gispin, Petach Tikvah, 039247724
  2. Landau Dagim, 20 Yosef Hachmei Street (Mahane Yehuda), Jerusalem
  3. Landau Dagim, Sderot Menachem Begin, Mercaz Kalaniot Rova Chet, Ashdod
  4. Ronen and Yossi Dagim, 125 Weizman Street, Kfar Saba, 097660936
  5. Mamlechet HaDagim, 100 Weizman Street, Kfar Saba, 097667564
  6. Dubi Dagim, 8/7 Nachal Nitzanim, Ramat Beit Shemesh, 029990703
  7. Okianus Dagim, 35 Balfour Street, Bat Yam
  8. Mekor HaDagim, 8 Borokhov Street, Raanana, 097439430
  9. Super Dag, 34 Motzkin Street, Raanana, 097714389
  10. Pal Dagim, 63 HaYarkon Street, Bnei Brak
  11.  Avigdor HaDayag Anshei Breishit, Bnai Tzion

I wasn’t able to buy any when I was in Petach Tikvah, but when I do get some, this is what I will be making:

Rigatoni with Shrimp in Tomato and Feta Sauce

Gourmet Magazine

1/2 cup finely chopped onion

1 garlic clove, minced

6 tablespoons olive oil

1/2 cup dry white wine

three 14- to 16-ounce cans plum tomatoes including the juice, chopped coarse

2 tablespoons finely chopped fresh parsley leaves (preferably flat-leafed)

1/2 teaspoon dried basil, crumbled

1/2 teaspoon dried oregano, crumbled

3/4 teaspoon salt

dried hot red pepper flakes to taste if desired

1 1/2 pounds medium shrimp (about 34)

1 pound dried rigatoni or other tubular pasta

1/2 pound Feta, crumbled (I use bulgarit)

In a kettle cook the onion and garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixtures for 1 minute.  Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened.  Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are defrosted and warm.

In a large kettle of boiling water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture.  Stir in 6 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart glass shallow baking dish, and sprinkle the top with the remaining 1 tablespoon of parsley and the remaining 2 ounces of Feta.  Bake the pasta in the middle of a preheated 220C oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.

 

 

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RECALL: Yotvata enriched milk

Yotvata has announced that on a certain number of 1.75 liter cartons of enriched milk (bar code 290105966018 , expiration date 16/2/14), the weight of the carton was not listed.  There is no problem whatsoever with the milk and it is safe to drink.

Yotvata is collecting the cartons from the shelves.  Those who purchased the product are asked to call 1-800-291-291 for more information and to receive compensation.

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Source: Misrad HaBriut

What to do with those kids on Wednesday

If you aren’t one of those people who has miraculously finished all of your Rosh Hashanah preparations by Tuesday night, you are looking for something to do with your kids while you are frantically running around the house.  I really think having children help prepare foods for the holidays helps them feel important and if you make the effort to thank them in front of guests for the lovely creation they prepared, it goes a long way towards boosting their self esteem.  Of course, you are going to have to erase from your mind those lovely pictures of elegant desserts and finely diced vegetables- kids aren’t able to do it, and when you relax your standards, it will be an enjoyable experience for everyone.

Here are some ideas for foods your kids can prepare.   Some are appropriate for different ages so know your child’s capabilities.

Marzipan

I love marzipan.  It is easy to work with and tastes great.  You can buy it plain or colored and use it as sculpting material or as the glue between petit buerre crackers to all sorts of creations such as a sukkah with green sour sticks for schach. Don’t buy the fancier type for eating- it is too smooth and soft for sculpting.

Stuffed fruits

Take a pitted date or an apricot and fill it with: marzipan, nuts, candied cherries, raisins, chocolate chips, peanut butter, etc.  Or turn the date inside out and roll it in coconut after filling it.

Cookie painting

Make icing with powdered sugar and water added to make the right consistency with a few drops of vanilla extract and food coloring.  Paint premade or prebought sugar cookies.  Extra points for apple or shofar-shaped cookies.

Fondant

Also known as “batzek sukar”, this is also great for molding or cutting out shapes with cookie cutters.  You can get in different colors or color it yourself.  Use the creations as table decorations if you like.  We have a great aversion to fish heads so we make them out of fondant- they are much tastier than the original.

Kadoorei shokolad

The classic Israeli kids dessert.

This is the traditional recipe- I am going to add chocolate chips for a change as seen in newer recipes:

  • Mix the following in a pot over a warm flame:

1 cup sugar

1/2 cup cocoa powder

3/4 cup liquid- milk, water, soy/rice milk, wine

2 teaspoons vanilla extract (unless you are using vanilla soy milk)

  • When it is all melted, add 100 grams of margarine and continue mixing until melted.
  • Mix with 1 package crushed Petit Beurre crackers (~1/2 kg)
  • Shape the mixture into balls or logs (“chocolate salami”).  If the mixture is too dry, add more liquid.
  • Roll in sprinkles, coconut, or chopped nuts.

There are lots of different brands of petit buerre crackers, but to us the only ones with taste are the Gattengo Bros. brand:

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Trifle

Although this dish went out of fashion in the 80s, it is making a comeback for busy parents everywhere.  If you don’t have a trifle dish, you can get a great bowl at Ikea for only 7 shekels.  Layer chocolate cake (can be old/stale also), whipped cream, chocolate syrup or liqueur, chocolate chips and/or fruit (our family doesn’t like fruit).  The top and bottom layers should be whipped cream.  You can decorate the top as we did:

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Milky

My kids love Milkys, but I don’t like the price.  Our compromise: we make them at home.  You can use chocolate pudding, vanilla pudding with or without food coloring, or jello.  Make the mix and pour into short wine glasses. When cool put whipped cream and sprinkles on top.  I got tired of buying the disposable glasses so I bought a set of four wine glasses from Ikea for 25 shekels.

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Fruit faces

If your kids are too young to cut fruit, take a cupcake tray and fill with different types of cut-up fruit.  Let them make funny faces with the fruit, cover the plates and serve that night.  Pomelit and coconut make great hair, raisins can be eyes and dates make great noses.  Don’t forget orange slices for smiles!  Here are some ideas:

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That is all for now- post your own ideas as well!

Wishing all of my readers a happy, safe, and healthy New Year.

What’s going in the freezer? Biscochos de huevo

I am a little behind schedule and my freezer is quite full so these haven’t gotten in yet.  I don’t make them as much as I used to because it takes a lot of time to roll and shape the dough.  When my kids were younger they happily made all sorts of shapes- now they need a little more motivation.  The best part about this recipe is that it uses oil instead of margarine, as opposed to most cookie recipes- great for those of us who are watching our cholesterol.  These cookies look like Syrian kaak but are slightly sweet instead of savory.  The dough is very hardy and will last in the refrigerator or freezer as needed.  They make great tea biscuits or teething cookies for babies.

BISCOCHOS DE HUEVO

Source:  Come, Es Bueno: Sephardic Tastes of Congregation Etz Ahaim

Ingredients:

1 cup oil [I use canola]

3 teaspoons vanilla extract

2 cups sugar

7 teaspoons baking powder

6 eggs

5 cups flour (5 to 6- depends on humidity)

Directions:

Mix wet and dry ingredients separately.  Knead dough in bowl or on floured surface.  Cover dough and rest it for 30 minutes.  Dough should not stick to hands and should be shiny, not dull.  Add more flour if necessary.  Take chunks of dough, roll into cords, cut and form into rings.  Brush the tops with egg yolk.  Place on greased pan and bake 7-10 minutes at 200C.  Do not allow to get brown in the oven-they should be removed when they are just golden.

biscochos

What’s in the freezer? Lasagna with homemade ricotta cheese

I just finished baking a whole bunch of chocolate cakes for the freezer and as I sit here now sweating glistening, I realize that I should be reccomending foods that don’t need to go into the oven in this heat.  So I went back in the kitchen and made some ricotta cheese for lasagna.

Believe it or not, you too can easily make ricotta cheese at home!  I will take you through the process so there is nothing to fear.

Ingredients (can be multiplied/divided to the quantity needed)

5 liters of 3% milk (1% has a lot less flavor)

1/2-1 tablespoon salt

1- 1 1/2 cups white vinegar

Directions

  • Put all of the milk in a large pot.  Warm it up until it is hot but not boiling. (If it does boil by mistake, no worries, you will just have an unpleasant job cleaning the pot)  Stir occasionally to allow all parts to heat evenly.

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  • When the milk is hot, slowly add 1 cup of vinegar and the salt.  With a spoon, SLOWLY mix the milk until you start to see the curds and whey separate.

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  • If your kitchen is hot, shut off the burner, cover the pot and let it sit for approximately 10 minutes untl all the curds and whey separate.  If your kitchen is cold, keep the burner on.
  • Check after 10 minutes and slowly mix- if it is not all separated, turn on the flame and add another half cup of vinegar, mix, and repeat step 3.  You can tell it is separated when the liquid is clear and not white.

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  • When completely separate, SLOWLY pour the cheese into a colander.  If you pour it too fast you will break the curds. Sometimes it is easier to pour out the water and then place the ricotta in the colander.

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  • If you like your cheese soft (as I do), you can use it as soon as the water is completely drained.  If you like it dry, cover it loosely and put it in the refrigerator overnight.  Can be frozen.
  • Technically the colander’s holes are too big for ricotta so you do lose some cheese.  You can line the colander with cheesecloth to decrease the diameter of the holes.
  • If the curds do not come together in a large clump, you can still drain it- it will just take longer to come together- possibly overnight.

To make the lasagna you need:

  1. 12 noodles per lasagna
  2. 1/2- 1 batch of ricotta, depending on how cheesy you like it
  3. shredded cheese for the top- I use a mix of Parmesan cheese and the Tara Gevina Tzehuba
  4. pasta sauce

I admit I use jarred sauce.  I have tried many many times to replicate my sauce from the old country but it never tastes right.  If one of my readers has a TNT recipe, please post it!  I usually use Barilla (you need two jars) but I just found something as good if not better and cheaper- DiNicola

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You can see the ingredients are almost completely clean- the only food additive is citric acid, which is quite harmless.

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Directions

  1. Boil the noodles until al dente.  Drain and separate each noodle. [Don’t make the mistake of boiling no-boil noodles as I did today- Shufersal brand noodles are no-boil]
  2. Place some sauce at the bottom of a 9×13 pan.  Add three noodles.
  3. Mix the ricotta cheese with two eggs, salt, pepper, and garlic powder to taste.   Can add drained defrosted spinach to cheese as well.  Spread 1/2 of the mixture over the noodles.
  4. Add three more noodles and then a layer of sauce (can also add vegetables or Tivall ground soy if you like)
  5. Add three more noodles and then the rest of the cheese mixture.
  6. Add the last three noodles, more sauce and optional veggies/soy.
  7. Spread cheese over top.
  8. Place sheet of baking paper over cheese and then cover with foil (so the cheese won’t stick to the foil).
  9. Freeze.
  10. Defrost 24 hours before cooking.  Bake at 180C for 30-40 minutes until bubbling or 200C if you like crispy cheese on top.

What’s in my freezer? Pizza dough

I have a somewhat embarrassing confession to make: my children prefer my husband’s pizza dough recipe to mine!  They are devoted thin-crusted folk, while mine produces a thick crust.  Well, I haven’t given up yet- here are both recipes- let the readers decide!

Ayelet’s Pizza Recipe

Source: Ayelet Hess

This thick-crust recipe has produced countless numbers of pizzas for kibbutz children where we used to live.  It is therefore as durable and foolproof as a recipe can be.

Ingredients

5 cups flour

4 teaspoons salt

2 teaspoons sugar

4 teaspoons oil

2 cups warm milk (warm works best- can use water if needed)

8 teaspoons dried yeast

Directions

Mix it all together.  Knead.  When the dough is smooth and unified, it can be frozen.

Basic Pizza Dough

Source: Joy of Cooking

Ingredients

2 1/4 teaspoons dry yeast

1 1/3 cups warm water

3 1/2- 3 3/4 cups flour

2 tablespoons olive oil

1/4 teaspoon salt

1 tablespoon sugar

Directions

Mix it all together.  Knead.  When the dough is smooth and unified, it can be frozen.

*Making pizza is one of the greatest activities to do with kids young and old- plus you don’t have make dinner afterwards!  Make faces or write messages with olives, peppers, corn, onion and tomatoes.    Regarding the cheese- check out aliyah tip #3.  My favorite cheese to use is Tara brand gvina tzehuba-

What’s in my freezer? Pumpkin Walnut Loaf

Actually this hasn’t made it in yet- it is on my list for tomorrow…

Pumpkin is also one of the Rosh Hashanah simanim.  Technically the word הקרא/הקרע are types of pumpkins or gourds.  Some people use zucchini (זוקיני/קשוא), some use butternut squash (דלורית), and some use pumpkin (דלעת).  We use pumpkin mainly because it is sweet and we should have a sweet New Year.  Plus the color is quite appropriate for the fall season, albeit not in Israel.

When we eat the gourd we ask for our merits to be proclaimed (קריאה) and to have our evil decree torn up (קרעה):

“יחי רצון מלפנך, ה’ אלוקנו אלוקי אבותנו, שיקרע רע גזר דיננו, ויקראו לפנך זכויותנו”

Pumpkin Walnut Loaf

Source: My Most Favorite Dessert Company Cookbook

Ingredients

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
4 tablespoons unsalted margarine
1 cup sugar
2 extra-large eggs
1 cup pumpkin puree
1/2 cup vanilla soy milk
1 cup chopped walnuts

Directions

  1. Preheat the oven to 170C. Grease the bottom and sides of a 9 x 5 x 3-inch loaf pan. (I use the disposable “English cake” loaf tins)
  2. In a medium bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
  3. In the bowl of a standing electric mixer fitted with the paddle attachment, cream the margarine and sugar on medium speed until fluffy.
  4. With the machine running, add the eggs all at one time. Scrape down the sides of the bowl with a rubber spatula.
  5. With the machine on medium speed, add the pumpkin and beat until combined.
  6. Reduce the speed to low and add the dry ingredients, alternating with the soy milk, until blended. Scrape down the sides of the bowl and stir in the walnuts by hand.
  7. Scrape the batter into the prepared pan and smooth the top. Bake for about 55 minutes, or until a cake tester inserted into the center comes out clean. Remove the pan to a wire rack and let cool for 5 minutes. To store the loaf, wrap it in plastic wrap and store it in the refrigerator for up to 1 week.

What’s in my freezer? Leeks and Meatballs in Sweet-and-Sour Sauce

This is not a typical sweet and sour sauce, which is too sweet and sour in my opinion.  This is one of our “simanim” foods- foods that are used for the Rosh Hashanah seder with a “Yehi ratzon”- “May it be your will…”

Leek in Hebrew is כרתי- Karti- which sounds like כרת-karet, which means “to cut off/destroy.”  We eat the leeks and ask for our enemies to be cut off (or destroyed, if you are feeling particularly vindictive):  “יהיה רצון מלפנך, ה’ אלוקנו ואלוקי אבותנו, שיכרתו שונאינו”

When you go to the store, however, don’t ask for karti- use the word כרישה-krisha (not a female shark!), פרסה- prassa (the Ladino term), or even לוף- luf (how it got this name I have no idea- that is the same word as the IDF’s canned beef- Israeli SPAM)

   

Leeks and Meatballs in Sweet-and-Sour Sauce

Source: The Sephardic Table

Ingredients

2 pounds leeks, about 3 large (I use one large or two “baby”)

Meatballs:
1 pound ground beef
1 large egg
1/4 cup matzoh meal
1/2 teaspoon salt
1 pinch cinnamon
1 pinch allspice
2 tablespoons olive oil

Sauce:
1 8-oz can tomato sauce (I splurge and use the real stuff but I have used tomato paste and water)
1/2 cup chopped celery (I use about 1/3 cup)
1/2 cup water
2 tablespoons brown sugar
2 garlic cloves, crushed
1/2 teaspoon dried mint flakes (optional- I rarely have it in the house)
2 tablespoons apricot preserves
1 lemon, juiced

Directions

1. Wash the leeks well; cut off the roots and the outer layer. Cut the light green parts lengthwise and into 1-inch sections. Set aside in cold water.

2. To make the meatballs: In a medium bowl, combine the beef, egg, matzoh meal, salt, cinnamon and allspice. Form into 1 1/2-inch balls. Heat the oil in a deep pot and brown the meatballs in batches over medium-high heat for about 5 minutes, turning occasionally.

3. Drain the leeks and add them to the pot with the meatballs; set aside, off the heat.

4. To make the sauce: In a medium saucepan over medium heat, combine the tomato sauce, celery, water, brown sugar, garlic, mint and preserves and cook for 10 minutes, stirring occasionally.

5. Pour the sauce over the meatballs and leeks. Cook, covered, over medium heat for 45 minutes, or until the leeks are very tender. Add the lemon juice and serve hot.

Freeze this recipe cooked.  You can freeze the meatballs and sauce separately if needed (like when you forget to buy an essential ingredient in the sauce)

I always make this recipe in multiples of two- right now I have six batches in the freezer.  What can I say, I have a teenager boy in the house.

What’s in my freezer? Chinese marinade

By popular request- more recipes!

This marinade has become an instant favorite in our house- we use it on chicken, beef, salmon- whatever strikes your fancy.  It was originally designated for vegetables.  I put the food with the marinade in a Ziploc bag and freeze it.  Defrost when needed and bake or grill.

Salad Dressing II

Source: Chinese Kosher Cooking

Ingredients

2 tablespoons rice vinegar or red wine vinegar

2 tablespoons sesame oil

2 tablespoons soy sauce

2 tablespoons sugar

1/4 teaspoon crushed dried red pepper

1 clove garlic, finely chopped

Directions

In a small bowl, combine all ingredients.  Store the dressing at room temperature in a tightly covered jar. It will keep for several weeks. (I never tried this- I always use it immediately.)

What’s in my freezer? TNT Banana Bread with chocolate chips

One of the most surprising things I learned in Israel was how much Israeli hate cooked banana!  I actually made this recipe for someone who promptly spit it out when he found out it was made with banana.  What that means for the rest of us is that we can buy overripe bananas cheap and make great desserts with them.  It is best to freeze and defrost the bananas before you use them- they will the most soft.  I usually collect them in the freezer and when I have a batch I make as many cakes as possible.

Ingredients

1 1/4 cups flour

1 teaspoon baking soda

pinch of salt

2 large eggs

1/2 cup canola oil

1 cup sugar

2 large defrosted bananas (flexible)

1/2 bag chocolate chips (I prefer Carmit brand)

Directions

Preheat the oven to 170C.  Mix the dry ingredients together and the wet ingredients together in separate bowls, except for the chips).

Then mix the wet and dry in together with a fork until combined.  Add chocolate chips.

Pour into 2 English cake pans (loaf pan) and bake for 50-55 minutes, until golden brown and a toothpick inserted in the center comes out clean.

I usually double the recipe (or more), which will fit into three long English cake disposable pans.  Don’t fill more than half full.  Depending on how big your oven is (mine is tiny), for each double batch mix the ingredients separately.

Source: adapted from www.foodandwine.com

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