Amazing Brussel Sprouts

I did not like brussel sprouts, but a student brought these to a sukkah dinner this year, and they were amazing!

Ingredients: 1/2 cup chopped walnuts or chopped hazelnuts, 1 cup of dried cranberries, brusselsprouts, olive oil, and 3 cloves of garlic

1) place 1 tablespoon of oil in pan and add garlic and walnuts
2) sautee them until the walnuts become fragrant
3) set oil,nuts, and garlic aside in your final container
4) rinse and halve brusselsprouts
5) sautee them in the olive oil facedown so that the lighter side is facing the heat for 6 minutes
6) add 1/4 cup of water and the cranberries
7) cover the pan with a lid and let simmer for 25-30 minutes
8) drain water if necessary (if it hasn't been absorbed)
9) place the brusselsprouts in the container with the nuts, garlic, oil, and cranberries, put a lid on top and give it a shake to mix all together!

hot and sour soup in crockpot

Ingredients

• 1 10 ounce (280g) package sliced mushrooms
• 8 fresh shiitake mushrooms, stems removed and caps sliced
• 1 8-ounce (225g) can bamboo shoots, drained and jullienned
• 4 cloves garlic, minced
• 1 15 ounce (420g) package firm or silken tofu, cubed
• 2 tablespoons (16g) grated fresh ginger, divided
• 4 cups (940ml) chicken broth
• 2 tablespoons (30ml) soy sauce
• 1 teaspoon sesame oil, plus extra for drizzling
• 1 teaspoon chili paste
• 2 tablespoons (30ml) rice wine vinegar or apple cider vinegar
• 1 1/2 cups (225g) fresh or frozen peas

1. In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon (8g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.
2. A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed. Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.

black bean soup fast

this took 25 minutes from start to finish

1) saute 1 onion and some garlic in pot along with 1 green pepper, 1 red pepper

2) add 1 can black beans(15 oz), 1 can chopped tomatoes with jalapanjo and 2 cups broth

3)add 1 Tbl chili powder and 1 tsp cumin and 1/2 tsp sugar

cook for 15 mins .

puree with handheld pure- er in the pot

serve with cilantro and lime and yogurt

Curried Carrot/Apple/Orange Soup

This is a really wonderful, easy soup for the sukkah, or any fall meal.

1 lb. carrots, cut up in small pieces

2 medium onions

1 Tbl olive oil

2 tsp curry powder

1 Tbl cinnamon

2 small apples, peeled and chopped

1 orange (the entire thing, including the rind)

6 cups chicken broth(48 oz box)

1 Tbl agave(or maple syrup)

Cover and cook everything except the broth and the agave for 15 minutes

Add the liquids and bring to a boil; then simmer 20 mins

Puree with hand held blender or in cuisinart

Serve with yogurt or sour cream and mint (if you wish)

beans and rice

The New York Times had an article Sunday in which Mark Bittman wrote about three recipes that had numerous virtues, one of which he touted was that "almost without exception your ancestors relied on one of these three recipes." Well, I don't know about all your ancestors, but I can tell you I never had brown rice and lentils at either of my grandmother's houses. Nevertheless, if you can call me an ancestor, then you can feel like this is a traditional family recipe.

Just as Mark says, it is easy, nutritious and it works. He says to use water, but I splurge and use Chicken Broth. It is worth it.

2 Tbls olive oil

1 box of Trader Joe's Chicken Broth(4 cups)

2 cups lentils

1 cup brown rice

1 cup chopped celery

1 cup chopped carrots

1 onion

fresh garlic to taste

salt and pepper(plus cumin or any other spice you like)

4 bay leaves

cook the vegetables in the oil. Add the broth, lentils,rice and spices, bring to a boil. Lower heat and simmer 20 minutes or until all liquid is gone.

Fluff with a fork.

Add chopped parsley(as much as you want), sprinkle with chopped scallions and crumbled feta cheese. (can add fresh tomatoes here). Correct seasonings. Serve!

Alternative: Substitute a red bell pepper for the celery and carrot and canned chopped tomatoes for 1 cup of liquid.

Swiss Oatmeal

Thanks to my friend Rosalie for this one:

1 cup uncooked regular oats

1 cup plain yogurt

1 ½ cups frozen berries, any kind (I prefer wild blueberries)

cinnamon, lemon juice to taste.

Cook berries about 90 seconds in microwave.

Add cinnamon, lemon juice

Mix fruit with oats and yoghurt. Add walnuts or almonds.

Let it rest overnight. (you can also let it rest for less time... anything over 15 minutes will do.)

Morrocan Couscous

I was bored with making tabouli and quinoa, and was looking for something a little different, so I decided to try "Israeli couscous." In an Israeli cookbook, I discovered a recipe that intrigued me. It involved preparing the couscous by simply soaking 2 cups of couscous in 3 cups of water for half an hour, then adding some oil and separating the grains with your fingers, waiting 15 more minutes, and then adding some more water(about half a cup) and microwaving briefly.(about 5 minutes). I know it sounds vague, but you use your judgment and the couscous comes out really well.

The Morrocan part involves creating a sauce that you serve alongside the couscous, so people can use whatever amount they like. You saute onions, pistachio nuts and dried fruits of your choice with some water and lots of cinnamin. It was fun to make and the people I made it for said it tasted good.