Saturday, February 4, 2017

ABOUT THYME! Feb 3, 2017

ABOUT THYME!   and so, here I am, in my characteristic sporadicity...
SHABBAT  Feb 3,  2017  chez Mather


Shabbats are intensifying as we sprint toward Selim's Bar Mitzvah.  Yayy!

And celebrating MorMor's return from, and Fred's (successful, k'nehora, Mashallah) completion of shoulder surgery.  

Ha Table השולחן



The Table according to Naveed:


Ha Family  המשפחה
 
Naveed, Rumeli, Dreese

Q:Can you find Cyrus? 
Clue: Mikej, Alanya, Cyrus, Selim Naveed.


Ha Menuהתפריט



Muj'dera with Cauliflower Rice [+yogurt, lemon, mint, parsley]
Zucchini-pasta with garlic butter and spinach
Grilled feta in ripe tomatoes
Famous House Salad
InFamous [hip widening] Mather MacCheese



 RECIPES are at the BOTTOM
 
Muj'dera with Cauliflower Rice [+yogurt, lemon, mint, parsley]

Muj'dera is lentils and rice with carmelized onions, and sometimes spices such as cumin, coriander and cinnamon.  I used cumin and coriander.  In an attempt to lower the carbs, I replaced rice with roasted cauliflower rice, and served them un-mixed so that carb-watchers could sin according to desire.



Toppings were lemon, caramelized onions and yogurt.   
Parsley and mint were already sprinkled on top.




                Zucchini-pasta with garlic butter and spinach


 
The original recipe called for spinach and fresh basil, but I didn't have the basil, so added some dried.   The plan was for this to be made with zoodles, but my zoodler wouldn't zoodle, it would only produce flat spirals.  Next time, I'd do that again.

 Grilled Feta on a bed of ripe tomatoes, garlic and capers
A few weeks ago I made an Indian tomato sauce with Mozarella balls (couldn't find Paneer and was too lazy to make it.)  It was just as gorgeous as this, but not as good.

THE HOUSE SALAD  



Kale (and this time Alanya added toasted pumpkin seeds and avocado) with Rumeli and Cyrus' dressing, now used by all of us and coveted by everyone in the world except Fred.  

MATHER MAC


I think this recipe came to me via Alanya, but it's now naturalized Mather.  I'm trying to find something else to make for the Boysies, but, other than Pizza (though Dreese opts out of Pizza,) this is the only sure-sell besides ice cream.


RECIPES
Muj'dera


We had plenty, and some left over.

ONIONS
6 onions: chopped not too finely and carmelized, but not overly,, in about 1/4c canola oil.
Towards end stir in (or more to taste)
1 heaping Tb ground coriander
1 t ground cumin
½ t salt
Add 1 C water, bring to boil, and simmer till onions are really soft.  A few minutes

LENTILS
Cook
1 ½ cups of small lentils in
3 cups of water til almost done… still very al dente

stir in half the onions from above

CAULIFLOWER RICE
1 lg bag from Costco (2 lbs? gotta check)
mix with olive oil to moisten
add (or more to taste)
1 heaping Tb ground coriander
1 t ground cumin
½ t salt

Spread on parchment lined backing sheets
ROAST at 375 till golden …. 15-20 min?

Mix in the rest of the browned onions.

ONION TOPPING
Slice 2 onions in thin half circles
Caramelize till crispy -but not burnt- in a few TB of olive oil

SERVE
You can mix the “rice” and lentils, or keep separate.
Sprinkle with mint and parsley
Add
Extra mint and parsley, lemons, yogurt and crispy onions to taste.

Zucchini-pasta with garlic butter and spinach
from MasterCook


6 zucchini, spiralized or sliced thinly
6 tablespoons butter
4 cloves garlic, minced (use 6 if you love garlic like me)
2 large handfuls fresh basil leaves, chopped
5 large handfuls fresh baby spinach, chopped
[omitted but will use next time]
2 teaspoons salt
1 teaspoon ground black pepper
Grated Parmesan cheese


Heat one tablespoon of butter in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.

Let the zucchini strips or slices or noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.

Wipe the pan and melt the remaining tablespoons of butter over low heat. 

Add minced garlic and saute’ for about 5 minutes, until fragrant.
Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter.

Add chopped [basil - I wish! I added 2 tsp dried] and spinach to the skillet and stir until wilted about 1 minute.
Turn the heat to medium-high, add zucchini and saute’ for 2 minutes, stirring constantly until heated through.  Season with salt and pepper, sprinkle with grated Parmesan cheese and serve.  {we didn’t add cheese because there was enough cheese in the dinner already.}



                            Grilled feta in ripe tomatoes

                                                            My take on Once Upon a Chef



Ingredients

1 lb block feta cheese, sliced horizontally in 2 pieces

4 tablespoons extra virgin olive oil

4 cloves garlic, roughly chopped

2lb Roma tomatoes, halved {cherry would be better, but none available)
          2nd thoughts: next time (and there will be) I will roast the tomatoes first.

1/2 teaspoon salt
1/8 teaspoon pepper
¼ tsp allspice
1 tsp Pinch sugar
3 tablespoons tablespoons capers, drained


Preheat the broiler and set the oven rack in the top position.
Place the feta in a flat baking dish and set aside.

Heat the oil in medium saucepan over medium heat.
            Add the garlic and cook, stirring constantly, until lightly golden, 1 to 2 minutes.
            Add the tomatoes, salt, pepper and sugar; 
                        Cook on hight, stirring frequently, until the tomatoes are softened and starting to burst, 2 to 3 minutes.   They will release juices
            Remove from the heat and stir in the capers.
Scatter the tomatoes around the feta and broil until the feta is softened and browned.


Mather Mac
                                                                         via SmittenKitchen



Since the recipe was “only” for the kids, I made it as below in an 8” square metal pan [lined with parchment, always!] but I usually double the recipe for a 9x13 x3" metal pan.




•2 tablespoons butter

•1 cup cottage cheese (not lowfat)

•2 cups milk (not skim)

•1 teaspoon dry mustard {I used 1 tsp Dijon}

•1/4 t paprika

•Pinch nutmeg

•½ teaspoon salt

•¼ teaspoon freshly ground black pepper
•1 pound sharp or extra-sharp cheddar cheese, {I’ve used extra sharp tilamook, or pre-grated cheese from TJs., or , my favorite: Dubliner!}
            grated {I just cut in large chunks}
•½ pound elbow  or other pasta, uncooked.

•Heat oven to 375 degrees and position {unless you are using glass, in which case 350}  an oven rack in upper third of oven. Use 1 tablespoon butter to butter the pan if you want, but ALWAYS line completely with parchment.. No clean up!

•In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.  [or just mix well.]
Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese [or just cubed cheese] , milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.  {if no foil, put a baking sheet on top.]

•Uncover pan, stir gently [oops, I’ve always forgotten to do that], sprinkle with reserved cheese and dot with remaining tablespoon butter [which is does not really need.]
 Bake, uncovered, 30 minutes more, or until browned.

Let cool at least 15 minutes before serving.
-----

That SALAD DRESSING?  Ask me.

DESSERT  
I made banana bread, but nothing to rave about.  We also had fresh strawberries and cream.

 Made it to the bottom of this post?  Your reward is the news that Fred and I have a new cooking blog.  Check it out!  CookingTogetherSeparately
 


No comments:

Post a Comment