Purple cabbage Kohlrabi Salad

Add craisins and basic vinaigrette for a sweet and sour interplay.

Matbouha

Mmmmm.... tomatoes, red peppers, onions, fresh garlic, salt, pepper, sugar, cinnamon. Hardly authentic, but hey, I just felt like it.

Feast your eyes on this

Crazy simple breaded chicken.  Dredge boneless, skinless breasts in marinade (Mollie-note brand of marinade :o), dip in seasoned bread crumbs and drizzle olive oil like it's going out of style in between, on, and under your chicken and Voila!
Note: oven @ 405°F for no more than 10in. On each side if thin pieces, 12 for thicker cuts.
Honestly, I think you can smell this through your mobile device.

Feeling Soupy Again

Get ready to rumble, Mollie! Turkey neck soup is on the stove. This savoury baby features turkey necks (duh), zucchini, kohlrabi ( my new best veggie), onion, garlic, dill, parsley, sweet potato (batata for you Israelis in cyber space) and awesome spices.
Shhh.... my secret spice weapon tonight is cinnamon

Oh yeah, soup ingredients

OK..... so Mollie bear in mind
all are approximate since we're working with very limited kitchen gear:
1 gigantic kohlrabi (3 normal ones)
1 large onion
3 zucchini
2 yams
1 potato
All the above diced/cubed
Water
Chicken consommé to taste
Salt
Pepper
Onion powder
Garlic powder
Cook for awhile and enjoy!

First Israeli Soup

The kohlrabi here is gorgeous! The size of a large grapefruit. It's going to add body and extreme yumminess to this soup.

BBQ fundraiser

Hey Ali- Did your lift come yet with all your cooking supplies?  Can't wait to let the real games begin... In the meantime, I wanted to share some pics from that annual all-you can-eat fundraiser we do in the backyard.  This year we had close to 300 people!!!  Here are some pics of the event.  ENJOY!  miss you lots, me

Garlic Sprinkle Rolls- Make frozen rolls appear homemade

 I made the kids hamburgers the other night and none of the buns looked good to me in the store so I decided to make my own buns.  Well, not exactly.  I got the giant texas bun dough, defrosted as directed, sprayed with olive oil spray, sprinkled with garlic salt and baked them.  VOILE!  They looked like my own made-from-scratch creation.  Shh dont tell.

London Broil Sushi Salad

LONDON BROIL SUSHI SALAD- Dr. Talia Weiss Weisel, guest blogger

Ingredients:

London broil 

1 julienned carrot
1-2 English cucumbers, julienned
2-3 avocados thinly sliced

1 mango, thinly sliced
1/4 c. Toasted black sesame seeds
2 cups Sushi rice uncooked

Meat Marinade: Save this after cooking meat and use as dressing.
1/2 c. Canola oil
1/4 c. Soy sauce
1/2 c. Brown sugar
4 cloves fresh garlic crushed
4 Tbs Fresh lemon juice


Mix all marinade ingredients together.  Pour over rinsed and dried meat.  Seal ziploc bag and marinade for six hours to overnight.  Prepare sushi rice according to instructions on package.  Cool before assembling salad.  Heat skillet and sear steak on low temperature until cooked. Slice meat thinly on a diagonal when slightly cool.  At this point you can refrigerate the rice and meat to use the next day.

Using wet fingers spread rice onto platter, followed by cucumbers, carrots, avocado, mango and sesame seeds.  Add meat on top (you can heat if you like or serve room temp). Pour leftover marinade over meat and sushi rice.

No more secrets. Here's my peach mango fruit soup / smoothie recipe

Ali- I can't believe you're moving in a week!!! Though in a way I can't wait for you to get there and start blogging more.  In the meantime, I am hosting a party this weekend and I thought instead of soda (do you call it soda or pop?) I would make my fruit soup in small cups as a refreshing smoothie.  

I know.  The canned peaches are shocking... I use them because its easier than peeling a bunch of peaches, hoping those peaches are all perfectly in season, and then adding sugar to them.  These are ready to go because there's heavy syrup in the cans which makes it so I can omit sugar all together.  

Depending on how much you want to make you may need to add the ingredients in the food processor in rounds.  Typically I do each round like this:

2 C frozen chunked mango, 1 can peaches, 1/2 can OJ concentrate.

After doing as many rounds as you want I would add cinnamon and nutmeg, maybe 1/2 teaspoon each?  

Next is the best part TASTE IT then season accordingly.  If you taste it and think it needs more mango process some more and add it in.  

This should be stored in the back of the fridge, where its coldest, in a closed container till ready to serve.  Alternatively you could freeze and defrost when you're ready to serve.  Then, before ladeling it out make sure you stir it from the bottom because different ingredients can seperate in different ways when they sit.

Have an easy move.  I am gonna miss you lots.

xoxo, Mollie