Monday, May 14, 2012

Guatemalean Style Shabbat

This week, I chose Guatemala because I wanted to include black sapote in the menu. Black sapote is a fruit, which is native to Guatemala and Mexico. It is also called the chocolate pudding fruit because when you open the fruit, it looks like chocolate pudding. The taste is similar to chocolate, but milder and not as sweet. The whole fruit, including the peel is edible. In addition, you can make drinks and black sapote ice cream.  We have 2 sapote trees in our meshek, and a handful of sapotes were ready last week when I started cooking.


Almost all the recipes included tomatillo. Tomatillo looks like a small tomato and apparently the taste is similar but more tart. There were no tomatillos available around here so I looked for a substitute and found that you can substitute under ripe tomatoes with a squeeze of lime. Lime is hard to find here (although we have tree but it is not in season), so I substituted lemon for the lime.

Jewish Life and History

Unlike the previous countries, there was not a lot of information about the Jewish community in Guatemala. Jews arrived in Guatemala at the beginning of the 20th century from Germany, the Middle East, and Eastern Europe. Today there are about 1,200 Jews in Guatemala.

Food

Friday Night Dinner

Abondigas Soup
Arroz con Pollo Chapina
Jocon en Carne
Guatemalan Sweet Potatoes with Bananas


*****Black Sapote Parve Ice Cream****


Prepared for 18.


Abondigas Soup  

Initially this soup was bland. When I reheated it, I added a hot pepper and a sweet red pepper. The soup looked very nice, still a little bland, but better. Since the meatballs were well spiced, I thought the soup would be fine. I think the soup itself needed more spices.
Original Recipe: http://recipes.wikia.com/wiki/Alb%C3%B3ndigas_Soup

My Abondigas Soup Recipe

Ingredients for Meatballs

  • Vegetable oil
  • 2 onions, finely chopped
  • 3 cloves garlic, grated
  • 1/2 kilo ground beef
  • 1 tomato, finely chopped
  • 2 tbsp fresh mint, chopped in small pieces
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/2 cup bread crumbs

Preparation for Meatballs

  1. Saute onions until soft, about 5 minutes.
  2. Add garlic and saute about 1 more minute.
  3. Transfer onion and garlic to a bowl and add all the other ingredients.
  4. Form into balls and refrigerate about 20 minutes.
  5. Boil soup broth and add meatballs. You may not be able to fit all the meatballs in one pot. Add as many as fit comfortably. 
  6. Cook until done, skimming off any foam. This should take about 5 minutes. 
  7. Remove the meatballs with a slotted spoon. Cook the remaining meatballs in the same way.

Ingredients for Soup

  • Chicken, legs and thighs removed. These will be used in other recipes.
  • 4 carrots, sliced
  • 2 zucchini, sliced
  • 2 potatoes, peeled and sliced
  • 5 sprigs fresh mint
  • 2 sprigs fresh mint
  • 1 tbsp fresh oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 package small noodles noodles (about 2 -3 cups when cooked)

Preparation for Soup

  1. Add all the ingredients except the noodles to a large soup pot.
  2. Add water to almost fill the pot.
  3. Cover and bring to a boil. Lower heat and simmer at least 1 hour.
  4. Cook noodles separately. Drain and set aside until you are ready to serve the soup.
On Friday, before Shabbat, heat the soup, add the meat balls and noodles. 


Arroz con Pollo Chapina


I divided the recipe in half and cooked it in 2 separate pots. 
Original Recipe: http://www.food.com/recipe/arroz-con-pollo-chapina-guatemalan-chicken-and-rice-307857

My Arroz con Pollo Chapina Recipe

Ingredients 
  • 25 chicken pieces (legs and thighs)
  • Oil
  • 2 tsp salt
  • 1 tsp pepper  
  • 1 cup onion, chopped
  • 2 cloves garlic, grated
  • 1 cup tomato, chopped
  • 1 red pepper, diced
  • 3 cups rice (not cooked)
  • 2 cups carrots, sliced
  • 1/3 cups pitted olives
  • 5 cups chicken broth
  • 2 cups green peas

Preparation 

  1. Brown chicken pieces in skillet then sprinkle with salt and pepper. Remove and set aside.
  2. In same pan, using chicken fat, saute onion, garlic, and tomatoes for about 2 minutes.
  3. Add rice and cook for 2 minutes.
  4. Add carrots, olives, and peppers.
  5. Add broth and chicken pieces.
  6. Bring to a boil, then simmer about 10 minutes until broth is absorbed,
  7. Transfer to a baking dish. (Use a very large foil pan)
  8. Add peas with foil. 
  9. Cover and punch small holes in foil (about 4 or 5 holes)
  10. Bake at 300 (150) for 30 minutes.




Jocon en Carne 

or Carne en Jocon.  The recipes used both names, but basically it was a meat stew. Easy and tasty. Since beef is expensive here, I used only 1 kilo (about 2 lbs) and added extra vegetables.



My Jacon en Carne Recipe

Ingredients 

  • 2 onions chopped
  • 2 green peppers chopped
  • 1 - 2 hot peppers
  • 1 kilo beef, cut into 1 inch cubes (I used chuck roast)
  • salt and pepper
  • 5 green tomatoes, chopped, lemon added
  • 3 tomatoes, chopped
  • 1 bay leaf
  • 3/4 cup chicken broth
  • 1/4 cup corn meal

Preparation 

  1. Saute onion, garlic, and peppers.
  2. Add meat and brown.
  3. Add all other ingredients, except corn meal.
  4. Bring to a boil, simmer 1 1/2 hours.
  5. Add cornmeal, boil, then simmer 1/2 hour more.

Guatemalan Sweet Potatoes with Bananas  



I often make sweet potato pie, but the southern version.  I was excited when I saw this recipe because I knew my family likes sweet potato pie and we always have more bananas than I know what to do with. Everyone liked this. I waited until everyone had tried it and then I told them that it had bananas in it. It was not as popular after that. I suggest making sure the bananas are well hidden and not telling anyone that they are in the pie.
Original Recipe http://www.food.com/recipe/guatemalan-sweet-potatoes-with-bananas-267225


Black Sapote Parve Ice Cream

So, this was the reason for the Guatemala theme. You could actually add any fruit or flavor to this parve ice cream recipe. The parve ice cream recipe is from my friend Yael.

My Black Sapote Parve Recipe

Ingredients 

  • 2 Richs non-dairy whipped cream
  • 3/4 cup sugar
  • 5 eggs
  • 100 grams chocolate biscuits
  • 3 black sapote

Preparation 

  1. Beat the eggs about 8 minutes, add sugar and beat 2 more minutes. Set aside.
  2. Beat the Rich's separately until it is ready. Add the insides of the black sapote (not including the seeds) and beat a little longer.
  3. Crumble the cookies and add to the mixture.
  4. Mix together the eggs and Rich's mixtures.
  5. Store in freezer.


My Abondigas Soup Recipe

Ingredients for Meatballs

  • Vegetable oil
  • 2 onions, finely chopped
  • 3 cloves garlic, grated
  • 1/2 kilo ground beef
  • 1 tomato, finely chopped
  • 2 tbsp fresh mint, chopped in small pieces
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/2 cup bread crumbs

Preparation for Meatballs

  1. Saute onions until soft, about 5 minutes.
  2. Add garlic and saute about 1 more minute.
  3. Transfer onion and garlic to a bowl and add all the other ingredients.
  4. Form into balls and refrigerate about 20 minutes
  5. Boil soup broth and add meatballs. You may not be able to fit all the meatballs in one pot. Add as many as fit comfortably. 
  6. Cook until done, skimming off any foam. This should take about 5 minutes. 
  7. Remove the meatballs with a slotted spoon. Cook the remaining meatballs in the same way.


Shabbat Lunch 

Guatemalan Potato and Green Bean Salad
Curitdo de Repollo
Jocon Pollo
Guatemalan Chirmol Salsa
Pepian de Pollo
Refried Beans and Rice


Prepared for 18

Guatemalan Potato and Green Bean Salad

I mixed this all together right before lunch. It had a strong sesame taste.

My Guatemalan Potato and Green Bean Salad Recipe

Ingredients 

  • 6 potatoes, cleaned with skin 
  • 3 cups frozen green beans, cooked
  • 1/2 cup water
  • 1 cup pumpkin seeds
  • 3 cloves garlic, grated
  • 1 green tomato with lemon
  • salt and pepper

Preparation 

  1. Boil the potatoes with the skin, until soft. Save the water. When the potatoes are cooled, cut into smaller pieces.
  2. Toast the pumpkin seeds in the oven for 10 minutes at 350. Remove and allow to cool.
  3. Cook the tomatoes and garlic in the wok (no oil) for about 5 minutes, until they are browned.
  4. Place the seeds in the food processor or blender and process. When as smooth as possible, add the tomatoes and garlic. Add some of the reserved water to create a thick dressing.
  5. Store the potatoes and dressing separately. Mix right before serving.


Curtido do Repollo 

Just a cabbage salad.
Original Recipe:http://low-cholesterol.food.com/recipe/curtido-de-repollo-el-salvadorean-cabbage-salad-207798


My Curtido do Repollo Recipe

Ingredients 

  • 1 head green cabbage 
  • 1 cup distilled white vinegar
  • 1/2 cup water
  • 1 onion
  • 2 carrots
  • 2 tsp fresh oregano
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp brown sugar

Preparation 

  1. Shred (with food processor) cabbage, carrots, and onions
  2. Cover and submerge in the other ingredients.
  3. Store in refrigerator.

Guatemalan Chirmol Salsa

They liked this. I should have served it with chips. 

Original Recipes: http://www.food.com/recipe/guatemalan-salsa-306878
http://cookeatshare.com/recipes/guatemalan-chirmol-salsa-278821

My Salsa Recipe



Ingredients 

  • 12 ripe tomatoes
  • 3 scallions
  • 1 cup corn kernels
  • 2 cloves garlic, grated
  • 3 tbsp olive oil
  • Juice from one lime/lemon
  • 1/2 cup coriander
  • 1 hot pepper, seeded and chopped
  • salt and pepper to taste


Preparation 

  1. Grill/Bake tomatoes until soft. .
  2. Let cool and them mix all together in food processor.


Pepian de Pollo 

I think this was the favorite!


My Pepian do Pollo Recipe







Ingredients 
  • 25 chicken pieces (thighs and legs)
  • 2 bay leave
  • 1/2 cup sesame seeds
  • 2 tbsp toasted pumpkin
  • 4 ripe tomatoes, chopped
  • 1 green tomato, chopped with a little lemon juice
  • 1 red pepper, chopped
  • 1/2 tsp tumeric
  • 3 cloves garlic
  • 1 cup bread crumbs
  • 2 tbsp flour
  • 1 cinnamon stick


Preparation 

  1. Boil chicken pieces with bay leave in a pot with about 3 cups of water. Simmer 30 minutes.
  2. Boil tomatoes and red pepper in 1 cup water. Simmer 15 minutes.
  3. Grind/Blend in blender or food processor: pumpkin seeds, sesame seeds, garlic, and turmeric.
  4. Add vegetables to blender.
  5. Add  bread crumbs and flour .
  6. In a large pot, add mixture from blender,heat, with 3  cups chicken broth  and let simmer. Mine was thin, so I added another tablespoon of flour to thicken.  It was still thin, but I threw the chicken in there anyway. 
  7. Add cinnamon stick.
  8. Cook about 25 minutes until very done. Chicken will be almost falling off the bone.

Jocon Pollo  


This was a sesame coated chicken.  It was a green color because of the coriander.  Pretty and tasty.
Original Recipes: http://www.whats4eats.com/poultry/jocon-recipe http://nourishnetwork.com/2010/06/21/pollo-en-jocon/

My Jacon Pollo Recipe

Ingredients 
  • 2 chickens 
  • 12 cups water
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 3 cups not yet ripe tomatoes with 1 tbsp lemon or lime juice
  • 2 cups fresh chopped  coriander
  • 1 cup chopped scallions
  • 2-4 hot peppers
  • tortillas

Preparation

  1. Place chicken in pots, add water and slat. Bring to a boil, then simmer for at least 30 minutes.
  2. Remove the chicken, let cool. When cool. remove the chicken from the bones and shred it with your fingers. Set aside.
  3. Roast pumpkin seeds and sesame seeds in the oven for a few minutes, then let cool.
  4. In food processor or blender, process sesame seeds, pumpkin seeds. Then add tomatoes with lemon, coriander, scallions, and peppers. Blend. Add about 2 - 3 cups of the broth and blend . You will have to do this in batches. This should have a sauce consistency.
  5. Simmer sauce and chicken  in pot about 15 minutes.

Refried Beans and Rice 

I really liked this however, it is not a pretty dish. I had to convince everyone to try it but I think they liked it. I served this with rice.


My Beans and Rice Recipe


    Ingredients 

    • 1 package beans, soaked overnight. I could not find black beans here. The closest I came was brown beans.  
    • 1 onion, chopped
    • 3 cloves garlic, grated
    • 1 bay leaf
    • salt and pepper 
    • 1/2 cup oil

    Preparation 

    1. Place cooked beans, onion, garlic, bay leaf, salt, and pepper in a pot and cover with water. Boil and let simmer 2 - 4 hours until the beans are soft.
    2. Cover and submerge in water.
    3. When done, use food processor and process beans
    4. Place oil in large frying pan and re fry the beans until they thicken.  No matter how long I tossed against the side, my beans did not form a loaf but they did thicken.

    http://www.facebook.com/MeshekMuslow









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    Tuesday, May 8, 2012

    Scottish Style Shabbat



    This week I decided to try to cook Scottish food. My co-worker, Harvey, suggested it. He and his wife, Marilyn, are originally from Glasgow. I was a little concerned that the food might be boring or bland because of the jokes Harvey told me. I warned my family, who generally prefer spicy food. They liked everything!!
    Marilyn suggested I start with Cock a Leekie Soup, and prepare Highland Dan's Cow Pie, and Shepard's Pie. I looked on the Internet and found a few more ideas.
    Our guests were 5 girls who are learning here this year. Leia invited her friend and Bentzi and Sima were home. We were 11 for dinner. Saturday, our friends the Nadlers came over so we were 16 at lunch.


    Jewish Life and History

    It is possible that Jews have been in Scotland since the time of the Roman Empire. The first references to Jews are in the 17th century. Most Scottish Jews are Ashkenazim and live in Edinburgh and Glasgow. 
    I could not find the number of Jews in Scotland today but it is probably less than 10,000.


    http://en.wikipedia.org/wiki/History_of_the_Jews_in_Scotland
    http://www.scojec.org/resources/files/scotlands_jews.pdf


    Food

    Friday Night Dinner

    Cock a Leekie Soup
    Salad
    Deviled Chicken
    Shepherds Pie


    Prepared for 12.


    Cock a Leekie soup


    I used most of the ingredients Marilyn suggested. She said she usually uses turkey wings. I used the white meat of the chicken since I could use the thighs and legs for other recipes. 

    My Cock a Leekie Soup Recipe

    Ingredients 

    • Chicken, legs and thighs removed. 
    • 2 onions, chopped
    • 3 sprigs fresh thyme
    • 2 tbsp fresh parsley
    • water (my pot held 24 cups)
    • 3 large leeks, sliced
    • 2/3 cup barley
    • 6 prunes pitted
    • salt and pepper

    Preparation 

    1. Place chicken, onions, thyme, parsley and water in a large soup pot. Boil then simmer at least 1/2 hour.
    2. Add leaks, simmer at least another 1/2 hour.
    3. Add barley, simmer another 1/2 hour.
    4. Add prunes, and simmer until done. 
    5. Salt and pepper taste.

    Deviled Chicken



    My Deviled Chicken Recipe

    Ingredients 

    • 18 pieces chicken, legs and thighs
    • 3 tbsp apricot jam
    • 3 tbsp mustard
    • 2 cloves garlic, grated
    • 9 tbsp ketchup
    • 3 tbsp soy sauce
    • 3 tbsp  Worcestershire sauce 
    • salt and pepper

    Preparation 

    1. In a bowl, prepare a sauce from the apricot jam, mustard, garlic, ketchup, soy sauce, and   Worcestershire  sauce
    2. Place chicken in baking dish and sprinkle with salt and pepper.
    3. Cover chicken with sauce.
    4. Cover baking dish with foil and bake at 350 for 1 hour.
    5. Remove cover and bake 20 more minutes.

    Shepherds Pie




    My Shepherds Pie Recipe

    Ingredients 

    • 1 kilo ground beef
    • 1 onion, chopped
    • 3 carrots, chopped
    • 4 tbsp flour
    • 1 1/2 cups chicken broth
    • 1/2 cup tomatoes sauce
    • 6 potatoes, boiled, then drained and mashed with 1/4 cup soy milk, 1/4 cup margarine, salt and pepper

    Preparation 

    1. Saute, onion and carrots.
    2. Add meat, and flour. Cook 1 - 3 minutes.
    3. Add broth and tomato sauce and cook about 5 -10 minutes.
    4. Place meat in baking dish. Cover with potatoes.
    5. Cook 25 minutes at 325 until potatoes start to brown.

    Shabbat Lunch 

    Baked Scotch Eggs
    Highland Cow Pie
    Potato Scones
    Vegetarian Haggis
    Chicken Stovies


    Prepared for 16.


      Baked Scotch Eggs 

      When I first served these, everyone just ignored them. The I threatened everyone, "Either you try the eggs or this is our last international meal!"  Well, I was not surprised but everyone liked them. These are really good.
      Original Recipe http://recipes.wikia.com/wiki/Alb%C3%B3ndigas_Soup

      My Scotch Eggs Recipe



      Ingredients

      • 20 hard boiled eggs
      • 1 kilo ground turkey
      • several sprigs of fresh thyme
      • flour
      • bread crumbs

      Preparation

      1. Add the thyme to the meat.
      2. Roll an egg in flour to coat.
      3. Cover egg with turkey meat. This part is tricky. Be patient and pat the turkey meat on the egg. It evens out when you roll it in the bread crumbs.
      4. Roll egg in bread crumbs.
      5. Repeat for each egg.
      6. Bake at 350 for 30 minutes. 

      Highland Dan Pie 

      This is another one of Marilyn's suggestions. Harvey showed me a picture of a pie with 2 cows horns made from the pie crust. Marilyn told me she makes a flower from the crust and adds it to the pie. I tried the flower but I was not too successful. 


      My Highland Dan Pie Recipe



      Ingredients

      • 1 kilo chopped meat
      • 3 tbsp thyme
      • 3 tbsp fresh rosemary, chopped up as small as possible
      • 1 onion, chopped
      • Pie crust (I bought mine)
      • Oil

      Preparation

      1. In a pot, cook meat, thyme, rosemary, and onion with a small amount of water, 5 minutes
      2. Remove with slotted spoon to eliminate as much water as possible.
      3. Spread pie crust in baking pan.
      4. Place meat on crust.
      5. Place a layer of crust on the meat and use the crust to add a decoration.
      6. Bake 350 for 30 minutes.

      Potato Scones 

      Easy to make and very good. My favorite type of recipe.
      Original Recipe http://www.electricscotland.com/food/recipes/pscones.htm

      My Potato Scones Recipe



      Ingredients

      • 6 peeled potatoes, boiled until ready to mash
      • 1/4 cup margarine
      • several sprigs of fresh thyme
      • 1/2 cup flour
      • 1/4 cup soy milk
      • 1 tbsp baking powder
      • salt and pepper to taste
      • vegetable oil

      Preparation

      1. In a large bowl, mash all the ingredients.
      2. Shape like small pancakes.
      3. Place on baking pan and brush with oil.
      4. Bake 350 for 20 minutes.


      Vegetarian Haggis 

      Harvey told me haggis is like kishke, stuffed intestines. So, I was not going to make haggis. Then I found this vegetarian recipe. I baked it in a foil loaf pan and served it just like that. No one thought it was kishke but they seemed to like it.


      My Vegetarian Haggis

      Ingredients

      • Oil
      • 1 onion, chopped
      • 1 carrot, chopped
      • 5 mushrooms, chopped
      • 1 cup vegetable broth. I prepared this before. I boiled carrots. celery, onion, and garlic with salt and pepper. I let it simmer about 1/2 hour (that was all the time I had).
      • 1/3 cup dry red lentils
      • 1 cup cooked kidney beans. I also prepared this before.
      • 3 tbsp peanuts
      • 3 tbsp Brazilian nuts, but I think their suggestion of hazel nuts is probably better.
      • 2 tbsp soy sauce
      • 1 tbsp lemon juice
      • 2 tbsp fresh rosemary, cut very small
      • 1 egg
      • 1/2 cup bread crumbs

      Chicken Stovies 

      This is another simple recipe. This was the last thing I cooked Thursday night. I was tired and stuffed everything into one pan. It was a real mess when I took it out.
      Original Recipe http://www.food.com/recipe/chicken-stovies-traditional-scottish-recipe-18455

      My Chicken Stovies Recipe



      Ingredients

      • 30 pieces of chicken, legs and thighs
      • 6 potatoes,sliced
      • 2 onions,sliced
      • 2 cups chicken broth
      • Salt and pepper

      Preparation

      1. In a large baking pan, layer chicken with salt and pepper, then potatoes an onions.
      2. Add chicken broth.
      3. Cover with foil.
      4. Bake 1 1/2 hours at 350.

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      Tuesday, May 1, 2012

      Argentinian Style Shabbat

      Last week (Japanese-style Shabbat), one of our guests, Marcella, told us her mother was from Argentina. She said she went there to visit family and the food was great.
      I prepared all the meals for thirteen people. Our family ( we were six), six girls who are learning here  for the year at Midrashot in Jerusalem, and another guest, Mark, who is here from England on a B'nai Akiva program. Knowing how my sons Eitan, Eli, and Bentzi, and Mark can eat, I think I really prepared for about seventeen or eighteen people.

      Jewish Life and History

      Today there are approximately 195,000 to 250,000 Jews living in Argentina. It has the largest Jewish population of any Latin American country. Most of the Jews live in Buenos Aires and most are Ashkenazi. There is a kosher MacDonald's in Buenos Aires.
      The first Jews arrived in Argentina during the 16th century and were conversos (secret) Jews from the Spanish empire evading the Spanish Inquisition. After Argentina gained Independence in 1816, more Jews arrived from France, England, and Germany. In the 1880s Jewish immigration rose, with many Jews arriving from Eastern Europe.


      For more information:
      http://wander-argentina.com/jewish-argentina/
      http://www.jewishvirtuallibrary.org/jsource/vjw/Argentina.html.

      Food

      Friday Night Dinner

      Cazuela Gaucho Chicken Soup
      Salad
      Artichokes
      Chimichurri Chicken Strips
      Rice


      Prepared for 18

      Cazuela Gaucho Chicken Soup

      This soup is a meal in itself. The recipe called for so many ingredients I could not fit them all in my soup pot. I ended up taking out some of the chicken pieces while I added other ingredients. I heated it up again on Friday night in two pots. Even thought the portions were large and filling, I served seconds and not much was left at the end.


      My Cazuela Gaucho Chicken Soup recipe

      Ingredients

      • 2 whole chickens, cut into pieces
      • Flour
      • Olive oil
      • 3 large carrots, peeled and chopped
      • 6 potatoes, peeled and chopped
      • 1 lb pumpkin or similar squash
      • 3 sliced onions
      • 2 grated cloves of garlic
      • 1 tsp Hungarian paprika
      • 1 bay leaf
      • ½ cup red or white wine
      • Chicken broth, several cups
      • ½ cup uncooked barley
      • 2 fresh ears of corn, cut into quarters
      • 10 ounces frozen peas
      • ½ lb frozen green beans
      • 1 beaten egg

      Preparation

      1. Cut chicken into pieces. Set aside thighs, legs, and wings for the soup.
      2. Remove most of the meat from the breast and use when preparing Chinmichurri Chicken Strips.
      3. Use the remaining bones and necks to prepare a broth. Place in pot, add water, salt, and pepper. Bring to a boil and simmer for at least one hour.
      4. Roll chicken pieces in flour to coat.
      5. Add oil to a stock pot and brown the pieces. As you finish browning, remove the pieces from the pot and set aside.
      6. Add more oil and brown carrots, potatoes, and squash.
      7. Remove vegetables and add onions and brown for two minutes.
      8. Add garlic and paprika and brown for two more minutes.
      9. Add the chicken back in to the pot.
      10. Add the bay leaf, chicken, broth, and wine. The liquid should cover the chicken and vegetables.
      11. Cover and bring to a boil.
      12. Simmer for at least 30 minutes until the chicken is cooked.
      13. Add the remaining ingredients (barley, corn, green beans, and peas). You may have to remove some of the chicken pieces. You will add them back later.
      14. Beat the egg in a separate bowl, then add to soup.
      15. Allow to simmer at least 20 minutes.

      (If you plan to serve the soup right away, add the pieces back or separate into two pots if needed.
      I let the soup cool, then stored everything until I was ready to reheat for Shabbat. I reheated in two pots.)



      Chimichurri Chicken Strips


       Although, beef is a staple in Argentinean cooking, it was not in my budget in Israel. I found this recipe. There were several recipes for chimichurri sauce, which is used on meat, so this seems to be the chicken version. 

      On Thursday when I started cooking, our grill was already hot from our Yom Ha'Atzmaut  (Independence Day) cooking. Eitan cooked these chicken strips for us as well. When I served them Friday night, they were still good.

      Original recipe 

      My Chimichurri Chicken Strip Recipe

      Ingredients

      • 5 boneless chicken breasts cut into strips
      • 1 cup parsley
      • 3 cloves garlic
      • 1/3 cup olive oil
      • 1 cup water
      • 1.4 cup red wine
      • 2 tablespoons lemon juice
      • salt and pepper
      • 2 tablespoon fresh oregano
      • 6 scallions

      Preparation

      1. Cut chicken breasts into strips and place in pan.
      2. Combine all other ingredients in the food processor.
      3. Pour over chicken.
      4. Allow chicken to marinate in refrigerator at least four hours.
      5. Grill chicken.

      Artichokes 

      Argentina is one of the world's largest artichoke producers. I ran out of time and just steamed ours. I found several grilled artichoke recipe.s 

      Shabbat Lunch

      Tomates Rellenos con Arroz--Rice Stuffed Tomatoes
      Marinated Eggplant Receta por Berenjenas en Escabache
      Argentinean Potato Salad
      Puchero
      Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce
      Rice


      Prepared for 18 


      Marinated Eggplant Receta por Berenjenas en Escabache



      I made this the Thursday night and it was fine on Saturday.
      Original recipe:
      http://fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/the-truck-drive.html




      My  Marinated Eggplant Receta por Berenjenas en Escabache  Recipe

      Ingredients

      • 3 medium sized eggplants, washed
      • coarse salt
      • 1 cup vinegar (red wine or white)
      • 1/2 cup water
      • 1/4 cup olive oil
      • 1/4 cup vegetable or canola oil
      • 2 tbsp fresh parsley
      • 2 tbsp fresh oregano
      • 2 cloves grated garlic
      • salt and  pepper to taste
      • salt to taste

      Preparation

      (I just followed the actual directions!)
      1. Trim the ends off the eggplant, cut in in half lengthwise, and then lay it flat side down and cut into 1/4  to 1/2 inch slices.  Put the slices layer upon layer in a roasting pan.  Salt each layer with coarse salt and let sit for 2 hours.  
      2. Drain and rinse the eggplant.
      3. Put the eggplant, the vinegar and the water in a  stock pot and bring to a boil.  
      4. Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes. 
      5. Meanwhile, combine the remaining ingredients in a bowl.  
      6. When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture.  
      7. Mix well.  
      8. Refrigerate.  


      Tomates Rellenos con Arroz--Rice Stuffed Tomatoes

      I prepared the stuffing on Thursday and then placed it in the tomato Saturday. It looked (and tasted great). The kids said I should save one so I could take a picture for the blog. 

      Original recipe
      http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2010/01/tomates-rellenos-con-arrozrice-stuffed-tomatoes.html


      My Tomates Rellenos con Arroz--Rice Stuffed Tomatoes



      Ingredients
      • 2 cups white rice
      • salt, to taste
      • 1 cup fresh or frozen peas
      • 2 tablespoons mayonnaise
      • 2 eggs, hard-boiled and chopped
      • 2 tablespoon fresh parsley
      • juice of one lemon
      • 13 tomatoes, tops and insides removed
      • 13 green olives, for garnish

      Preparation

      1. On Thursday I prepared the rice, peas, and  parsley. I stored the ingredients in the refrigerator until Saturday morning. I also boiled the eggs and stored them in the refrigerator.
      2. Saturday I added mayonnaise, salt, pepper, hard boiled eggs, and lemon to the rice. I prepared the tomatoes and then stuffed each one. I added the olive for garnish.


      Argentinean Potato Salad

      Original recipe

      My Argentinean Potato Salad





    •  I am not sure they have asparagus in Argentina but this was an excuse to use mine since I did not want to add canned vegetables.

      • Ingredients


        6 potatoes, peeled, boiled, and cubed
        4 hard-boiled eggs
        1 cups asparagus steamed and chopped
        1/4 cup mayonnaise
        2 tablespoon mustard
        chopped red pepper
        salt and pepper to taste




      • Preparation

        Just mix all ingredients together.

      • Puchero

      This is really a soup. Since I wanted more of a stew, I used less liquid than suggested in the original recipe. Since there were so many ingredients, I made this in two pots. There was a lot of food, and very good.

      Original recipe
      http://www.whats4eats.com/soups/puchero-recipe


      My Puchero Recipe

      This recipe includes Spanish chorizo. To make my own, I use ground beef and add spices.

      Ingredients 

      These are the ingredients I put in each pot.  So this recipe is probably enough for ten people.


      • Oil for sauteing
      • 1/2 onion chopped
      • 3 gloves garlic
      • 1 cup chopped tomatoes
      • 1/2 cup chicken broth
      • 1/2 cup water
      • 8 chicken pieces (I used thighs and legs)
      • half of the chorizo balls (see recipe below)
      • 1 1/2 cups chickpeas (cooked)
      • 1 potato cut into chunks
      • 2 carrots
      • 1 cup cabbage leaves 
      • salt and pepper

      Preparation

      1. Saute the onion and garlic, 4 to 5 minutes.
      2. Add tomatoes and cook, 4 to 5 minutes
      3. Add broth, chicken, and chorizo balls. Bring to boil, then lower hear and simmer for about 1 1/2 hours or until meat is cooked and tender.
      4. Add chickpeas, carrots, potatoes. and cabbage. Season with salt and pepper.
      5. Bring to a boil again and then simmer about 1/2 hour more.

      Spanish Chorizo Recipe

      This is a good recipe for giving ground meat a sausage-like taste/

      Ingredients

      • 3/4 kilo ground beef
      • 2 tbsp vinegar
      • 1 tbsp hot paprika
      • 1 tbsp cumin
      • 1 tbsp chili

      Preparation

      1. Add spices and vinegar to meat. Let stand about 1 hour.
      2. Roll into balls and add to soup or stew.




      Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce

      With the grill still hot and ready, Eitan grilled theses as well. I was afraid they would be dry after two days but with the sauce they were very good.
      Original recipe
      http://www.food.com/recipe/argentinean-garlic-chicken-with-corn-tomato-and-parsley-sauce-375465



      My Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce Recipe

      Ingredients 

      Sauce

      2 cups fresh parsley leaves 

      6 scallions

      8 garlic cloves, grated

      1/3 cup white vinegar

      2 tbsp fresh oregano

      2/3 cup olive oil

      3 tomatoes, seeded and diced

      2 cups canned sweet corn

      salt and pepper

      Chicken

      • 1 tsp salt
      • 1 tsp pepper
      • 2 tbsp fresh oregano
      • 1 tsp cumin
      • 4 gloves grated garlic 
      • 6 boneless skinless chicken breasts cut into strips


      Preparation

      1. Sauce: Place parsley, scallion, onion, and garlic, with salt and pepper in food processor and process until finely chopped. With the motor running add the oil and vinegar. Pour into a bowl and add the tomatoes and carrots.
      2. Chicken: Sprinkle chicken with spices. Grill.









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