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I like things simple and delicious, and there is no need to compromise on either. One of the reasons I love this soup is that it uses ingredients you can easily find in the frozen vegetable section, which means almost no prep at all. It comes together quickly and warms the body and soul as soon as it passes your lips. Feel free to be creative and add in any spices or flavors you enjoy.
Yields 4-5 servings.
Ingredients:
400 gr. frozen broccoli florets (half bag)
400 gr. frozen cauliflower florets (half bag)
1 cup frozen baby carrots
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic
1 cube frozen crushed ginger
½ cup coconut milk or coconut cream
½ tsp. ground ginger (optional)
¼ tsp. turmeric (optional)
2 tsp. salt
½ tsp. black pepper
3 Tbsp. teriyaki sauce
4 to 5 cups water to cover
Directions:
Heat the olive oil in a large pot and sauté the chopped onion for a few minutes until softened. Add the garlic and crushed ginger and cook for another minute. Pour in all the vegetables, spices, teriyaki sauce, and coconut milk, then add enough water to cover everything.
Bring the soup to a boil, lower the heat, and simmer for about an hour until the vegetables are soft. Using an immersion blender or a food processor fitted with the S blade, blend the soup until smooth. Taste and adjust the seasoning as needed.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
Honestly, I am not one for leftovers, but every Sunday I am grateful for the night off and happily enjoy whatever is left from Shabbat.
The problem is that sometimes there are still leftovers from the leftovers, and that is where I draw the line. At the same time, I hate wasting food. That is exactly why this chicken pot pie is such a perfect solution, especially for anyone in the third stage of life who is cooking in smaller amounts and wants practical ways to stretch what they already have.
You can use up your leftover cooked chicken, and even a cup or two of leftover chicken soup works beautifully in the filling. It turns those pieces of chicken you are tired of looking at into something cozy and delicious, and no one, myself included, would ever guess it started out as leftovers.
Yields 2 loaf pans.
Instructions:
1 roll pastry dough, defrosted
1/3 cup olive oil
2 onions, chopped
1/3 cup flour
½ tsp. salt
¼ tsp. black pepper
1 or 2 cups chicken broth or stock
½ cup parve milk or coconut milk
2½ cups cooked chicken, shredded
2 cups frozen or canned mixed vegetables, thawed
Directions: Preheat your oven to 220°C. Lightly grease two loaf pans or line them with baking paper. Unroll the pastry dough and cut it in half. Press one half of the dough into the bottom and up the sides of each loaf pan.
In a medium sized saucepan, heat the olive oil over medium heat and sauté the chopped onions for about five minutes until softened and lightly golden. Add in the shredded chicken, flour, salt, pepper, and optional seasoning and stir. Slowly whisk in the chicken broth and parve milk and cook until the mixture becomes thick and bubbly. Add the vegetables and let simmer for 5 minutes, then remove from the heat.
Divide the filling evenly between the two pans. Fold any dough that is hanging over the sides up and over the filling to close the pie. Cut a small slit in the center of each pie to let steam escape. Bake for 30 to 40 minutes until the crust is golden brown. Let the pies rest for a few minutes before slicing.
Freezing tip: Allow the second pan to cool completely, then double wrap it with foil and label it with a permanent marker before freezing. Defrost it in the fridge the night before using, and heat it in the oven before serving.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
Two years ago, we had a birthday party for my father in a cozy restaurant. It began with many starters, and the one that was the biggest hit was the breaded cauliflower. I filed the idea away and knew I would use it in one of my articles someday. So when I was thinking of what veggies to include here, I wanted festive and fun – and this recipe is both.
Yields 4-6 servings.
Ingredients:
800 gr. cauliflower florets
3 eggs
1 cup potato starch (or tapioca starch)
2 cups panko crumbs
1 Tbsp. garlic powder
1 Tbsp. dried onion flakes
1 tsp. paprika
1 tsp. salt + more for the eggs
½ tsp. black pepper
Olive oil, for drizzling
Directions:
Preheat the oven to 200°C (400°F). Bring a large pot of well-salted water to a boil. Add the cauliflower florets, cover, and cook for 5 minutes. Drain well and allow to cool slightly until easy to handle.
Set up three shallow bowls. Place the potato starch in the first bowl. In the second, beat the eggs with a pinch of salt and pepper. In the third, combine the panko, garlic powder, dried onion flakes, paprika, salt, and black pepper.
Dredge each cauliflower floret first in the starch, then dip it into the seasoned egg, and finally coat well in the seasoned panko mixture, pressing gently so the crumbs adhere.
Arrange the coated florets on a lined baking tray in a single layer and drizzle generously with olive oil. Bake for 15-20 minutes, turning once halfway through, until deep golden and crisp.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
