Meal 1: Potato Latkes, Chick Peas w. Harissa and Israeli
Couscous, Spinach Salad.
· Heat the chick peas and couscous
gently.
·
Transfer the latke batter to a mixing
bowl. If the mix is very watery in the
jar, pour some off first. Season with salt which we omit to prevent excessive
wateriness. Mix and if necessary tighten
a little with a small amount of flour, potato starch, corn flour or other binding
agent.
·
Cover the bottom of a straight sided
pan with a generous quantity of oil ( not olive oil!!). Heat the oil to shimmering, but not smoking. Test
the heat with a little of the batter.
Cold oil makes heavy , greasy fried foods. Add dollops of the latke
batter and flatten the pancakes in the pan to ensure even cooking. Cook 2-3 minutes and flip. Brown the other side, about 2 minutes and
flip back to the first side for 30 seconds more. Add oil as necessary. You really want to fry these, not toast
them. Remove the cooked latkes to drain
on paper towel and keep warm in an oven or serve immediately. Garnish w. sour cream, yogurt, or applesauce.
·
Serve the salad.
Meal 2: Fried Rice, Baked Tofu, and
Egg Drop Soup
·
Heat the soup gently.
·
Heat the tofu in the oven, toaster
oven, or cut into pieces and stir fry in a non stick pan briefly.
·
Heat some oil in a saute pan (
non-stick is best) to almost smoking.
Carefully add the rice, in batches for larger share sizes, and stir fry
to heat through. Serve.
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