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Classic Chicken Soup

Classic Chicken Soup

Looking for the most simple, no-fail, traditional and delicious chicken soup? This recipe is the one you should try. Perfect for cooks new to the kitchen, or experienced cooks wanting to go back to the basics.

Ingredients

  • 4 chicken breasts or 1 whole chicken
  • 2 pounds chicken or turkey bones
  • 4 carrots
  • 4–5 stalks celery
  • 1 large parsley root
  • 1 large onion
  • 1/2 a small knob celery (optional)
  • 3 cloves garlic
  • 1/2 a zucchini
  • 1/2 a sweet potato (optional)
  • 1 tablespoon salt

Instructions

  1. Place bones in wrap 'n boil bag.
  2. Place all ingredients into eight-quart pot, add water to fill pot.
  3. Bring to a boil.
  4. Reduce heat, cook for one and a half to two hours.
https://www.ohelsara.com/classic-chicken-soup/

guide-gathering-lecture

Cream Of Asparagus Soup With Roasted Water Chestnuts

Cream Of Asparagus Soup With Roasted Water Chestnuts

Asparagus has a very unique flavor that can be described as bright, clean, nutty, with an earthy undertone. Tarragon, on the other hand, is aggressive, and is prone to take over, but together they bring out the best in each other. Garnishing this soup with roasted water chestnuts adds a great crunch.

Ingredients

    Soup
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 3 Yukon Gold potatoes, cubed
  • 2 pounds asparagus, chopped
  • 6 cups chicken stock
  • 3 sprigs tarragon or 1 and 1/2 tablespoons, chopped
  • 1 teaspoon chervil or parsley
  • 1 cup almond milk or coffee creamer
    Water Chestnuts
  • 1 (20-ounce) can water chestnuts, drained
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

    Prepare the Soup
  1. Place a medium soup pot over medium heat. Add olive oil, onion, garlic, salt, and pepper. Cook until the onions are soft and translucent, about five minutes.
  2. Add potatoes and asparagus, and sauté for three to five minutes; then add the broth. Allow to cook for approximately 45 minutes over medium heat. Add fresh herbs 35 minutes into the cooking process.
  3. Remove from heat. Purée with a food processor; then slowly stir in the creamer or almond milk.
  4. To serve, place the soup in bowls and garnish with roasted water chestnuts (see below) and fresh tarragon.
    For the Roasted Chestnuts
  1. Preheat oven to 475 degrees Fahrenheit.
  2. In a small mixing bowl, combine chestnuts, olive oil, salt, and pepper. Spread evenly in a large roasting pan.
  3. Roast for 15 minutes, stirring every five minutes or until the chestnuts are cooked through and golden at the edges.
https://www.ohelsara.com/cream-of-asparagus-soup-with-roasted-water-chestnuts/

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Shawarma Spiced Grilled Vegetables

Shawarma Spiced Grilled Vegetables

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 6 servings

The whole family can get behind this Israeli-inspired dinner. Serve with Tomato-Garlic Bread that couldn't be simpler. Dress up any roll or slice with a simple and classic Spanish technique. Use a great quality extra virgin olive oil.

Ingredients

    Grilled Vegetables
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1½ teaspoon ground allspice
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cardamom
  • 3 medium carrots, cut into ½- x 2-inch pieces
  • 2 red peppers, cut into strips
  • 1 red onion, sliced into ½-inch thick rounds
  • 2 zucchini cut into ½- x 2-inch pieces
  • 1 small eggplant, cut into ½-inch thick rounds
  • Extra virgin olive oil, such as Colavita extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 garlic cloves, grated on a microplane
  • Garnish: lemon wedges
    Tomato-Garlic Bread
  • 1 rustic loaf of bread, sliced into 1-inch thick slices
  • Extra virgin olive oil
  • 1 - 2 ripe tomatoes, sliced in half
  • 3 garlic cloves, sliced in half
  • Kosher or sea salt

Instructions

https://www.ohelsara.com/shawarma-spiced-grilled-vegetables/

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Israeli Vegan Power Bowl

Israeli Vegan Power Bowl

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Healthy, delicious, easy and all on 1 sheet pan. Don’t forget to salt your eggplant as follows before making this recipe especially when using the larger globe eggplant. Toss eggplant with 2 teaspoons kosher salt and place in a colander. Allow to sit for 1 hour. Rinse and pat dry.

Ingredients

  • 1 medium eggplant, cut into 1 inch cubes, salted and allowed to sit for 30 minutes before rinsing and drying
  • 1 red onion, sliced thinly
  • 1 red pepper, diced
  • Several stalks of kale, stemmed and roughly chopped
  • 2 cups cooked or canned chickpeas
  • ½ cup sliced almonds (optional)
  • Extra virgin olive oil, such as Colavita
  • 1 teaspoon Ras al Hanout spice mix
  • Kosher salt
  • Freshly cracked black pepper
  • ½ cup tahini
  • 2 tablespoons hot water
  • 1 tablespoon lemon juice
  • Garnish: 1 avocado, sliced, 1 small cucumber, sliced,1 pint grape tomatoes, cut in half

Instructions

  1. Preheat oven to 375°F. Line a sheet pan with parchment.
  2. Place eggplant, onions, peppers, kale, chickpeas, and almonds on the sheet pan. Drizzle generously with evoo. Sprinkle ras al hanout and salt and pepper on vegetables and toss to combine.
  3. Roast vegetables for 35-45 minutes, stirring occasionally until caramelized.
  4. While vegetable are roasting. Whisk together tahini, hot water, and lemon juice until a vinaigrette consistency. Season with salt and pepper.
  5. Divide vegetables between serving bowls and top with tahini, avocado, cucumber and tomatoes.
https://www.ohelsara.com/israeli-vegan-power-bowl/

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Eggplant And Tomato Salad

Eggplant And Tomato Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4-6 servings

This classic, but simple, Israeli salad takes just a few minutes to make, and can be served warm or cold. Make ahead and store in the refrigerator for 2 to 3 days.

Ingredients

  • Extra virgin olive oil, such as Colavita extra virgin olive oil
  • Kosher salt
  • 2 medium eggplants, diced, salted and allowed to sit for 30 minutes before rinsing and drying
  • 2 roasted red peppers
  • 1 pint grape tomatoes
  • 6 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 3 tablespoons tomato paste
  • ¼ cup water
  • Freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil, such as Colavita extra virgin olive oil

Instructions

  1. Heat a large saute pan, coated generously with evoo, over medium heat. Add eggplant and cook, stirring occasionally until lightly browned. Add peppers, grape tomatoes, garlic and cumin and continue sauteeing for 3 to 5 minutes, until garlic has softened.
  2. Add tomato paste and water. Stir to combine. Decrease heat to simmer and cook until eggplant is very soft and salad is thick and chunky.
  3. Turn off heat, add lemon juice and parsley. Season with salt and pepper.
https://www.ohelsara.com/eggplant-and-tomato-salad/

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Warm Mushroom Salad

Warm Mushroom Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 servings

Crispy, savory mushrooms are a delicious palate opener. This salad can be served in smaller portions as a starter or in larger portions as a main dish for warm summer nights.

Ingredients

  • Extra virgin olive oil, such as Colavita
  • 2 shallots, sliced thinly
  • ½ pound cremini mushrooms, wiped with a damp cloth and sliced in quarters
  • ½ pound shiitake mushrooms, caps only, coarsely chopped
  • 1 garlic clove, minced
  • ¼ cup balsamic vinegar
  • 3 cups arugula
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Sauté shallots in a large saute pan, generously coated with evoo, over medium heat, until the edges are just beginning to caramelize and turn golden brown.
  2. Add mushrooms and continue cooking, stirring occasionally until mushrooms are deep golden brown and have crispy edges, about 10 minutes.
  3. Add garlic and stir for just another minute to soften garlic a bit. Add balsamic and stir to coat mushrooms.
  4. Divide arugula between 5 to 6 plates, top with warm mushrooms and drizzle with pan juices.

Notes

Turn the delicious salad into a WOW by adding: toasted hazelnuts, pistachios, or pine nuts, sundried tomatoes, shaved parmesan and Asiago cheeses (for dairy meals).

https://www.ohelsara.com/warm-mushroom-salad/

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Spaghetti With Tomato And Basil

Spaghetti With Tomato And Basil

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 servings

This simple, classic Italian dish is easy and quick to make. Serve with warmed crusty Italian bread. "Chiffonade” is a French term which means “rags.” To make a chiffonade of basil: Stack the leaves and roll them into a tight cigar shape. Slice crosswise into thin strips. Fluff the strips to separate them.

Ingredients

  • 1 (1-pound) box thin spaghetti
  • 6 tablespoons extra virgin olive oil
  • 1 red onion, halved lengthwise and thinly sliced
  • 1 (28-ounce) can diced tomatoes, undrained
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Gefen Coarse Sea Salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch basil, rinsed, patted dry, in a chiffonade
  • Store-bought crusty Italian bread

Instructions

  1. Cook spaghetti according to package directions.
  2. While spaghetti is cooking, prepare sauce: In a 4-quart saucepot over medium heat, heat oil and onions. Cook until soft, about 5 minutes. Add tomatoes and vinegar; cook for 15 minutes. Season with salt and pepper.
  3. Drain spaghetti and add to tomato mixture. Toss well.
  4. Toss in basil just before serving. Serve immediately with warmed bread.
https://www.ohelsara.com/spaghetti-with-tomato-and-basil/

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Zucchini Leek Soup

Zucchini Leek Soup

Total Time: 55 minutes

Yield: 6 servings

Ingredients

  • 3 leeks, white part only
  • 1 large Vidalia onion, chopped
  • 2 teaspoons oil
  • 6–8 medium zucchini, peeled and sliced into chunks
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chicken consommé powder

Instructions

  1. Sauté the leeks and onion in oil for about five minutes until soft and slightly brown.
  2. Add the chunks of zucchini and enough water to cover. Add the seasonings. Cook on medium fire for about 45 minutes.
  3. Blend using an immersion blender. Enjoy!
https://www.ohelsara.com/zucchini-leek-soup/
Sauté the leeks and onion in oil for about five minutes until soft and slightly brown.

Add the chunks of zucchini and enough water to cover. Add the seasonings. Cook on medium fire for about 45 minutes.

Blend using an immersion blender. Enjoy!

guide-gathering-lecture

Spaghettini With Tuna

Spaghettini With Tuna

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This dish is based on the Italian Spaghetti al Tonno. It is a perfect meal for anyone who doesn’t eat meat or poultry but does eat fish—or for that tough cookie in your house who won’t try any “seafood” except gefilte fish or canned tuna. You can spice up this dish, literally, by adding red pepper flakes and a 28-ounce can of whole plum tomatoes. (Break them up with your spoon while stirring and cooking.) This easy dish is an Italian staple—why not a kosher one too? Use a good quality tuna. The better the tuna, the better this dish will be.

Ingredients

  • 1 (1-pound) box spaghettini (thin spaghetti)
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 (6-ounce) cans tuna in oil, undrained
  • 2 cups Manischewitz All Natural Vegetable Broth
  • 3 tablespoons finely chopped fresh parsley

Instructions

  1. Prepare pasta according to package instructions.
  2. In a medium saucepan, heat evoo over low heat. Add garlic and cook for 2 minutes, until fragrant, being careful not to burn. (If it burns, garlic will taste bitter. Throw it out and start over.)
  3. Add tuna with oil from the can; mix well. Stir in broth, increase heat to medium. Cook for 10 minutes, stirring occasionally, being careful not to break up the tuna too much.
  4. Add parsley and cook for 1 to 2 minutes more, stirring occasionally. Pour over spaghettini and serve with crusty bread.
https://www.ohelsara.com/spaghettini-with-tuna/