Some faces of the IDF

As they defend the Jewish homeland, they defend us, Jews, Americans, free people everywhere...pray for them...love them...be proud of them...THEY ARE ALL OUR CHILDREN.

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Автор фотографий Meir Azulay

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Minestrone Soup with Leftover Turkey

Minestrone Soup with Leftover Turkey

 
Serves 8
Take hearty minestrone soup and add leftover turkey or chicken and make it into a meal! The turkey soaks up all the great flavors of the soup. Use any vegetables of your liking in the soup.
2 tablespoons canola oil
1 onion, chopped

1 tablespoon chopped garlic

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

3 carrots, peeled and sliced

1 pound mushrooms, cleaned and sliced

¼ pound string beans cut into bite-size pieces

1 green zucchini, cut into thin half circles

5-½ cups beef broth (best to use parve bouillon cubes)

1 potato, peeled and cut into cubes

½ cup uncooked macaroni noodles

½ cup corn or 1 bag frozen mixed vegetables

2 ribs celery, chopped

1 (16-oz) can red kidney beans

1 (16-oz) can chopped tomatoes with juice

2 cups water
2 cups diced leftover turkey or chicken
Heat oil in a large soup pot over medium-high heat. Add onions, garlic, basil, thyme and oregano. Add zucchini, carrots, celery, mushrooms, string beans, corn and potato. Cook for 5 minutes. Add water, beef broth and tomatoes with juice. Cook 15 minutes. Boil. Add beans with liquid and pasta. Cook 10 minutes. Add turkey and heat until cooked through.

Essen is Yiddish for "eat"

Deli Man Trailer from Erik Anjou on Vimeo.

March of Life

Avocados Stuffed with Roasted Vegetable Salad

Serves 4
4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2
1 medium zucchini cut into 1/2-inch dice
1 medium yellow squash, cut into 1/2-inch pieces
1 medium red pepper, cut into 1/2-inch dice
3 tablespoons olive oil, divided
Coarse salt and freshly ground black pepper
2 ripe avocados
1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest)
½ cup corn kernals
1-1/2 tablespoons chopped fresh parsley leaves
1-1/2 tablespoons chopped chives
1-tablespoon chopped dill
Mixed greens or arugula.
Preheat oven to 450 degrees F. 

In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.


Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring. 

In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and season with salt and pepper. 

Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.

Emai Gourmet Chocolate Popcorn

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• Emai

Gourmet Chocolate Popcorn

 

November 2^nd 2012

Contributed by: Victoria Dwek

 

 

 

 

Recipe

Gourmet Chocolate Popcorn

Times

• Ready Time : 0 min

Servings

1 gallon

Ingredients

• ¼ cup oil
• ½ cup white popcorn kernels
• ¾ cup sugar
• ½ cup good quality unsweetened cocoa
• ¼ cup (1/2 stick) margarine
• ¼ cup light corn syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon baking soda
• 1 cup chocolate covered nuts

Directions

Preheat oven to 250° F. Line a baking sheet with parchment paper.
Prepare popcorn: Add ¼ cup oil (or just enough oil to cover the bottom) to a large pot over medium-high heat. Add ¼ cup popcorn kernels. Cover and pop. To avoid unpopped kernels, give the pot a little shake during the popping, so unpopped kernels fall to the bottom. When popping sound slows down, remove pot from heat. Wait until the popping sounds completely stop and transfer popcorn to an extra large bowl.
Prepare the chocolate sauce: In a medium saucepan over medium-high heat, combine sugar, cocoa, margarine, and corn syrup. Stir constantly as the margarine melts and the mixture comes to a boil. Let boil 2 minutes.
Continue stirring constantly. Remove from heat and quickly add vanilla and baking soda.  Immediately add sauce to the still-warm popcorn, and stir to thoroughly coat. I like to use a rubber glove or plastic bag over my hand to mix the sauce and popcorn more thoroughly than I could with a spoon.  Spread popcorn on baking sheet and bake about 1 hour, stirring every 15 minutes, until popcorn is crunchy.
Assembly: Add chocolate-covered nuts to the popcorn.
Variation: Vanilla Bean Popcorn. Replace cocoa with additional ¼ cup sugar and vanilla extract with one vanilla bean, scraped.Replace chocolate covered peanuts with
yogurt covered nuts or pretzels.