Tribal Journeys Food Update

I’m a little rushed, and don’t have as many fun food concocting stories this week(but ate some delicious homemade pancakes this morning, and baked some chocolate chip banana bread earlier this week), so I’ll make it short(ish):

We roasted eggplant – cut the eggplant in half, lengthwise, sprinkled some sea salt on top, and let it sit for half an hour, while setting the oven to preheat to 400F/200C (approximately). We drizzled some olive oil on a roasting pan and placed the eggplant halves on it, face down.

We stuck the eggplant on the top shelf of the oven and broiled them for about half an hour, checking on them after 15 minutes. Looking forward to tasting them!

 

After the other week’s success, I thought I’d try another take on a slow cooker chicken and vegetable meal – but with rice as an added twist. I hope to discuss more later if it works out. Stay tuned…

Food Update for Boiling Cauldron and Almond Stick Week

So we were thinking of making a slow- cooker/ crockpot meal-in-a-pot for Shabbat, with chicken, rice and vegetables. We did that last week (minus the rice), and it was excellent (okay, not exactly a meal-in-a-pot, because we made other side dishes, but it was still excellent)! We chopped up a bunch of vegetables (carrots, onions, garlic, sweet potato- I think that was about it). I browned the chicken pieces (quarters- legs and backs) on the stove with some vegetable oil, and then dumped them into the slow cooker over the carrots, sweet potato, and most of the onions. I put some onions on top and sprinkled the minced garlic over the chicken. I added some leftover chicken soup (which also had zucchini pieces) , and also poured in some white semi-dry wine. The slow cooker did its thing on high for hours, and everything was excellent. Next time, though, I would try it with less liquid- there was a LOT of broth! We also made zucchini soup.

Oh, and “we” may refer to the writer of this blog, her dear husband, or both. Last week we also made petitim (“Israeli couscous” or this pasta that is sort of reminiscent of pearl barley in shape, but not really in texture, consistency, etc). Petitim can taste good IF you fry the dry pasta with oil and preferably onion, garlic, spices, etc. before boiling. Otherwise it can be a bit bland, so you MUST dress it up somehow! I have also had it in a tomato-based sauce, but I’m not always the biggest fan of tomatoes. Anyway, we made the petitiim with fried mushrooms, onion, and garlic.

There were ample leftovers of the petitim, and they came  in handy during the week. It has been really hot outside, and I was craving light meals for some of the days.

One such day, we made up a really excellent salad! A special twist on a pasta salad: mixed petitim, cabbage, and some other vegetables (usually carrots, occasionally with baby corn added or something else), and then diced up some Tzfatit cheese (feta or Bulgarian would also work, but the cheese I had was a little milder). Occasionally we added some light dressing- maybe a bit of olive oil and soy sauce, sprinkled with celery seed, etc.  Continue reading “Food Update for Boiling Cauldron and Almond Stick Week”