Interesting Summer Dishes
*Eclectic Israeli Dining ... in your own home with Janna Gur
Photo: Daniel Layla (from "Fresh Flavors from Israel")
Photo: Daniel Layla (from "Fresh Flavors from Israel")
Chicken Patties with Swiss Chard, Leeks and Celery
Use beef or chicken, fried, grilled or steamed, served on a bed of rice or couscous, or even stuffed in a pita, meat or chicken patties are the very epitome of Israeli home cooking. In this light recipe, chicken patties are cooked in a fragrant, slightly sour broth brimming with leafy greens. (serves 6-8)
The Sauce:
3 tablespoons oil
2 leeks (white part only), cut into large chunks
1 bunch celery (stalks and leaves), cut coarsely
1 bunch Swiss chard (stalks and leaves), cut coarsely
2 tablespoons sugar
1/2 cup freshly squeezed lemon juice
2 cups clear chicken soup or stock
Salt and freshly ground black pepper
The Patties:
500 g (1 lb) ground chicken
1 egg yolk
2 tablespoons breadcrumbs
Salt and white pepper
Prepare the Sauce: Heat the oil in a large wide sauce pan and sauté the leeks for 5 minutes, stirring frequently. Add the celery and Swiss chard and continue sautéing for 5 more minutes. Add sugar, lemon juice and chicken soup, season with salt and pepper, and cook on low heat until the vegetables are tender, about 15 minutes.
3 tablespoons oil
2 leeks (white part only), cut into large chunks
1 bunch celery (stalks and leaves), cut coarsely
1 bunch Swiss chard (stalks and leaves), cut coarsely
2 tablespoons sugar
1/2 cup freshly squeezed lemon juice
2 cups clear chicken soup or stock
Salt and freshly ground black pepper
The Patties:
500 g (1 lb) ground chicken
1 egg yolk
2 tablespoons breadcrumbs
Salt and white pepper
Prepare the Sauce: Heat the oil in a large wide sauce pan and sauté the leeks for 5 minutes, stirring frequently. Add the celery and Swiss chard and continue sautéing for 5 more minutes. Add sugar, lemon juice and chicken soup, season with salt and pepper, and cook on low heat until the vegetables are tender, about 15 minutes.
Prepare the patties: While the sauce is cooking, mix the ingredients for the patties and knead well. Form small patties, slide into the sauce, cover and cook over low heat for about 30 minutes. Turn off the heat and wait 10 minutes before serving.
*Chocolate & Zucchini offers interesting
*Horseradish Spiked Red Potato Salad
from the Gluten Free Goddess
2 to 2 1/2 pounds small red potatoes
Sea salt
1/4 cup fruity tasting extra virgin olive oil, as needed
4-6 tablespoons apple cider or rice vinegar, to taste
1 smallish red onion, finely diced
2 tablespoons prepared horseradish
Sea salt and fresh ground black pepper
2 tablespoons chopped fresh parsley
1-2 teaspoons dill, to taste
1 teaspoon caraway seeds – optional
Wash and cut up the red potatoes, toss them into a pot of salted fresh water. Bring the water to a boil and simmer the potatoes until they are fork tender. Drain well.
*Chocolate & Zucchini offers interesting
1 1/2 cups cooked rice
1 egg, lightly beaten
2 spring onions, chopped
1 tomato, juice and seeds removed, diced
one clove garlic, chopped thinly
salt, pepper
red pepper flakes (optional)
fresh cilantro
In a medium mixing-bowl, combine the rice, egg, spring onions, tomato, and garlic; stir until well combined. Season generously with salt, pepper, and red pepper flakes if using. Cover and refrigerate for 15 minutes.
Heat some olive oil in a large skillet over medium-high heat. Remove the rice mixture from the fridge. Use two tablespoons to form patties (about 3 inches in diameter) with the mixture, and transfer them into the skillet. Cook for five to eight minutes on one side, or until browned, then flip carefully with a spatula and cook for another five minutes on the other side. Serve immediately with fresh cilantro.
2 spring onions, chopped
1 tomato, juice and seeds removed, diced
one clove garlic, chopped thinly
salt, pepper
red pepper flakes (optional)
fresh cilantro
In a medium mixing-bowl, combine the rice, egg, spring onions, tomato, and garlic; stir until well combined. Season generously with salt, pepper, and red pepper flakes if using. Cover and refrigerate for 15 minutes.
Heat some olive oil in a large skillet over medium-high heat. Remove the rice mixture from the fridge. Use two tablespoons to form patties (about 3 inches in diameter) with the mixture, and transfer them into the skillet. Cook for five to eight minutes on one side, or until browned, then flip carefully with a spatula and cook for another five minutes on the other side. Serve immediately with fresh cilantro.
*Horseradish Spiked Red Potato Salad
from the Gluten Free Goddess
2 to 2 1/2 pounds small red potatoes
Sea salt
1/4 cup fruity tasting extra virgin olive oil, as needed
4-6 tablespoons apple cider or rice vinegar, to taste
1 smallish red onion, finely diced
2 tablespoons prepared horseradish
Sea salt and fresh ground black pepper
2 tablespoons chopped fresh parsley
1-2 teaspoons dill, to taste
1 teaspoon caraway seeds – optional
Wash and cut up the red potatoes, toss them into a pot of salted fresh water. Bring the water to a boil and simmer the potatoes until they are fork tender. Drain well.
Pour the cooked potatoes into a large bowl. While the potatoes are still warm, sprinkle with sea salt and drizzle with extra virgin olive oil and vinegar. Toss to coat and to soften the edges of the potatoes pieces a bit. Add the diced onion, horseradish and toss to distribute. Taste and season with more sea salt and plenty of fresh ground pepper. Add the chopped parsley, dill and caraway; mix.
Taste test. Add more olive oil or vinegar, sea salt or herbs. Serve warm. Remember chilling potato salad will subdue its flavor considerably. Taste test after chilling, add more seasoning if needed. Serves 6 to 8. Optional – add sour cream or mayonnaise.
Taste test. Add more olive oil or vinegar, sea salt or herbs. Serve warm. Remember chilling potato salad will subdue its flavor considerably. Taste test after chilling, add more seasoning if needed. Serves 6 to 8. Optional – add sour cream or mayonnaise.
*Elanas Pantry has a Dairy Free & Luscious
Coconut Chocolate Chip Ice Cream
1 (13.5 ounce) can coconut milk
2 eggs
2 tablespoons coconut palm sugar
1 tablespoon vanilla extract
⅛ teaspoon celtic sea salt
½ cup dark chocolate chips
Place coconut milk, eggs, coconut sugar, vanilla, and salt in a Vitamix.
Blend thoroughly until smooth and well combined. Briefly blend in chocolate chips, so that they are smaller pieces. Process according to the directions of your ice cream maker garnish with unsweetened shredded coconut if desired.
1 (13.5 ounce) can coconut milk
2 eggs
2 tablespoons coconut palm sugar
1 tablespoon vanilla extract
⅛ teaspoon celtic sea salt
½ cup dark chocolate chips
Place coconut milk, eggs, coconut sugar, vanilla, and salt in a Vitamix.
Blend thoroughly until smooth and well combined. Briefly blend in chocolate chips, so that they are smaller pieces. Process according to the directions of your ice cream maker garnish with unsweetened shredded coconut if desired.
*All photos from each of the recipe websites
** All recipes are Gluten Free (except for the Couscous, Quinoa can be substituted) and Dairy Free
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