If you have lots of cilantro make...

  

Shakshuka (Sabine style) 

Zubereitung

Arbeitszeit ca. 15 MinutenKoch-/Backzeit ca. 15 MinutenGesamtzeit ca. 30 Minuten

Olivenöl in einer Pfanne erhitzen. Zwiebel, Knoblauch und Paprikawürfel unter Rühren ca. 5 Minuten glasig dünsten. Tomaten, Tomatenmark und Gewürze zugeben und ca. 10 Minuten offen köcheln lassen.

Jetzt mit einem Esslöffel 4 Mulden für die Eier in die Tomatenmasse drücken und jeweils ein Ei hineinschlagen. Deckel auflegen und ca. 5 Minuten weiter köcheln lassen. Das Ei soll innen noch leicht flüssig sein. Kräuter nach Geschmack darüber streuen und servieren.

Dazu passt Weißbrot oder Pita, um die leckere Soße aufzusaugen.

Tipps: Mit einem israelischen oder grünem Salat wird aus dem Snack ein leichtes Gericht. Nach Geschmack Chorizo, Tofu oder Feta dazugeben.

Man kann die Tomatensoße auch in 4 feuerfeste Förmchen geben, dann je ein Ei dazugeben und im Ofen backen, bis das Ei gestockt ist.Zutaten

 für 

3 EL	Olivenöl
1 m.-große	Zwiebel(n), gehackte
1 Zehe/n	Knoblauch, gehackte, nach Belieben
1	Paprikaschote(n), gewürfelte
5	Tomate(n), reife, gewürfelte, oder eine Dose Tomaten
2 EL	Tomatenmark
1 TL, gestr.	Kreuzkümmel
1 TL, gestr.	Paprikapulver, edelsüßes
1 TL, gestr.	Salz
n. B.	Chilipulver, Cayennepfeffer oder Pfeffer nach Geschmack
4	Ei(er)
n. B.	Koriandergrün oder glatte Petersilie

Bessie's Cilantro Salmon

1 lb. salmon
1 or 2 bunches of cilantro washed and chopped
1/2 cup mayo
1 Tbsp. lemon
1 Tbsp. olive oil
3 cloves garlic

1.  Mix the mayo, lemon, oil and garlic together in a medium sized bowl. Chop the cilantro and add it to the mayo mixture.
2.  Clean and dry the salmon and place in a baking dish.  Spoon the cilantro mixture on top of the salmon to cover it like a blanket.
3.  Bake at 375 degrees for 25 minutes.  Broil for 5 minutes more. 

Zhoug! (Spicy Cilantro Sauce)

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 1/4 cups 1x
• Category: Condiment
• Method: Blended
• Cuisine: Middle Eastern

★★★★★

4.8 from 30reviews

Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that’s very easy to make. Recipe yields 1 1/4 cup.

SCALE 

INGREDIENTS

• 4 medium cloves garlic, roughly chopped
• 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
• 4 medium jalapeños, seeds removed but reserved
• 1 teaspoon fine sea salt
• 1 teaspoon ground cardamom
• 3/4 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes, more to taste
• 3/4 cup extra-virgin olive oil

INSTRUCTIONS

1. Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
2. Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
3. While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
4. Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour.

Giada De Laurentiis Salmon Baked in Foil 

4 (5 oz. each) salmon fillets
2 tsp. olive oil plus 2 Tbsp. oil (for the vegitalbe spice mixture)
salt and fresh ground pepper

3 tomatoes, chopped or 1 14 oz. can chopped tomatoes, drained
2 chopped shallots (or onions)
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried thyme

1.  Preheat oven to 400 degrees F.

2,  Sprinkle salmon with the 2 tsp olive oil, salt, and pepper.  Stir the tomatoes, shallots or onions, 2 Tbsp of oil, lemon jice, oregano, thyme, salt and pepper in a medium bowl to blend.

3.  Place a salmon fillet, oiled side down, on top of a sheet of foil.  Wrap the ends of the foil to form a spiral shape.   spoon the tomato mixture over the salmon.  Fold the side of the foil over the fish and tomato mixture, covering, completely  seal the packets of foil closed.  Place the foil packet on a heavy baking sheet  Repeat until all of the salmon fillets have been individually wrapped in foil and placed on the baking sheet.  Bake until the salmon is just cooked through,  about 25 minutes.  Using a large spatula, transfer the foil packets to plates and serve.

Sherri's Chocolate Frosting that I make again and again

Sherri's Chocolate Frosting

1/4 cup water
1/4 butter
1/4 cup light corn syrup
2 cups powdered sugar
1/2 cup powdered bittersweet chocolate like Ghiradelli brand
1/4 tsp. salt
1/2 tsp. vanilla

1.  Bring the water to a boil.  Remove from heat and beat in butter and corn syrup.  Then add everything else.  Mix until smooth. 
2.  I like pouring the frosting over a bundt cake making nice looking drips down the outside and inside of the cake.  

Cartoon showing people connecting

When people used to ask my dad what he wanted for Christmas or what he wanted for his birhtday he would say:  love and understanding. 

Homemade pretzels!

This is from a magazine called Family Fun.  I like the magazine's name because having a family should be fun!

1 pound loaf frozen bread dough (or make your own)
4 cups warm water
1 1/2 Tbsp. baking soda
1 egg
1 Tbp. water
coarse salt like Morton's coarse kosher salt

1.  Thaw the bread dough but do not let it rise.
Heat the oven to 450 degrees.  Using a sharp divide he dough into 8 pieces.  Roll each piece into an 18-inch rope on a dry, unfloured surface.  Shape the dough in a pretzel or any other shape and pinch the seams tightly.

2.  In a large bowl, mix together the 4 cups of warm water and the baking soda.  In a small bowl, whisk together the egg and 1 Tbsp. of water.  Lightly spray a baking sheet (2 if needed) with nonstick spray and set aside.

3.  Carefully dip the dough letter into the baking soda and water mixture and place them on the prepared baking sheets.  Brush them with the whisked egg and sprinkle with salt.  Bake for 9 to 11 minutes or until medium brown.  Makes about 8 pretzels.

Andouille Sausage Soup

I got this recipe from my friend Sherri.  It is from the Sunol Valley Golf course Executive Chef Peter C. Overly E.C.


1 1/2 lb. Andouille sausage cut in 1/2" slices
4 cloves of garlic minced
2 large yellow onions chopped
1 16oz. can Italian pear tomatoes chopped
1 1/2 quarts beef stock or broth (Sherri uses 6 cans of beef broth for this)
1 green bell pepper
1 bunch of parsley
1/2 tsp. black pepper
1/2 tsp basil
1/2 tsp. thyme
1 medium zucchini-sliced
1 yellow squash-sliced
2 cups uncooked bow-tie noodles
1 1/2 cup Fenstra True Red wine

In a 5 or 6 quart soup pot, brown sausage on medium heat.  Drain the fat.   Add garlic, onion, an bell pepper; cook until limp.  Add stock, tomatoes, Fenstra True Red, basil, thyme, pepper, and parsley.  Simmer for 20 minutes.  Add vegetables and noodles and simmer for 20 to 25 minutes more.  For an extra touch add croutons and parmesan cheese when serving.  Enjoy with the rest of the bottle of True Red and some french bread.

I like this potato salad with parsley recipe

Potato Salad

My mom used to have a binder of recipes collected from magazines.  This is a recipe I found in a magazine called Real Simple.  I like it because it isn't a creamy potato salad made with mayonnaise.  It is lighter and fresher tasting. 

1 1/2 pounds new potatoes
salt and black pepper
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 cup parsley chopped

1.  Place potatoes in a pot with water to cover with 1 tsp. salt.  Simmer until tender about 15 to 18 minutes.  Drain the water and run the potatoes under cold water to cool them.  Cut them into quarters.
2.  In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp. salt, and 1/4 tsp. pepper.  Toss with the potatoes and parsley.  This can be made a day in advance.

I also found this similar recipe in a cookbook about Texas cuisine called Cordon Bubba!

3 lbs. red-skinned potatoes, scrub but don't peel
1/4 cup cider vinegar
1 tsp. sugar
1 onion, diced
ground black pepper and salt to taste
3 Tbsp. chopped parsley or cilantro
dill seed
2 hard-boiled eggs

Cook and drain potatoes.  Slice into 1/2 inch pieces.  Cool slightly.  Mix vinegar and sugar.  Slice onions and separate into rings.  Combine all ingredients, garnishing with parsley, dill seed and the hard-boiled eggs.  Serves 6 to 8 people.

Recipes using green cabbage

I found this recipe for Caramelized Sauteed Cabbage online on the food network.  It is an Ina Garten recipe.  I was trying out plant based recipes after coming home from Lebanon and getting ready to go to Slovakia, where cabbage is a BIG deal.  :)

1 small head white cabbage (about 2 1.2 pounds)
2 Tb. unsalted butter
1 1/2 tsp. salt
1/2 tsp. fresh ground pepper

Cut the cabbage in half and with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw.   Discard the core.

Melt the butter in a cast iron skillet.  Add the cabbage, salt and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.  Season, to taste, and serve warm.



Bayrische Wintergemuesesuppe
white cabbage, carrots, leeks, onion, parsnip, celery, bay leaf, salt, marjoram,  peppercorns

Mary Ann's (the Realtor's) Green and Red Cabbage Soup

1 green cabbage
1/2 red cabbage
3 stalks of celery, chopped
16 oz. can of tomatoes
2 packages onion soup
salt and pepper to taste

if you add kidney beans and zucchini and tomatoes it can be like a minestrone

Green and red cabbage salad 

8 oz. each green and red cabbage
3 scallions, sliced
1 cucumbers, peeled, seeded
1 grated carrot
3 Tbsp. rice wine vinegar
2 Tbsp. olive oi
1 Tbsp. grated orange zest
1/2 tsp salt

In a large bowl, combine cabbage, scallions, cucumber and carrot.  In small bowl, whisk together vinegar, oil, orange zest and salt.  Add dressing to vegetable mixture and toss to coat evenly.  Cover; let stand 30 minutes to allow flavors to fully develop.


German Coleslaw
I like Kate's coleslaw recipe because it doesn't use mayonnaise.
Kate was one of my students at Vineyard High School in Livermore, CA.  This recipe is from 2009.

1 medium head green cabbage, finely shredded
3 green onions, sliced

3/4 cup sugar
3/4 cup vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. salt

3/4 cup vegetable oil

In a large bowl, combine cabbage and onions.  In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil.  Add oil; return to boiling and cook until sugar dissolves.  Pour over cabbage; toss gently.  Chill.

Pickled Cabbage

2 1/2 cups shredded cabbage
1/2 medium green pepper, diced
1 celery rib, diced
3/4 cup sugar
1/2 cups vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp pepper

In a large bowl, combine all ingredients.  Toss to coat.  Cover and refrigerate at least one hour before serving.  This recipe is from a web site called Taste of Home.  It caught my attention because of the story behind the recipe.  The author said that her mom picked up this recipe in Pennsylvania and always seemed to have this "slaw" in the fridge.  She now keeps her own slaw in an old stoneware butter crock in the fridge.  That sounds inviting and "gemutlich."