Monthly Archives: October 2014

Thursday in my kitchen – Mushrooms in cream sauce

Thursday evening I came home from work, ate a handful of almonds and three Brazil nuts, got back in the car and drove to the airport to pick up a friend.  We got home together two hours later and we were hungry.  Inspecting the fridge we found: pulled pork, roasted chicken, a few sorry looking pieces of cooked broccoli and a container of sour cream. Not much to eat for two vegetarians. But in the vegetable drawer there were treasures to be found: a few cucumbers, a container of mushrooms, fresh dill and radishes from the community garden and a head of lettuce….  a delicious dinner was on its way – fresh salad and

Sauteed mushrooms in cream saucesauttedd mushrooms

Here’s how:

Saute in olive oil:

1 small onion, chopped

While the onion is sauteing  slice-

1 lb mushroom

When the onion are soft and translucent add the mushrooms.  Cover the pan and saute for 3-5 minutes, mixing occasionally.  Uncover, add

1/4 tsp allspice

Salt

Chopped dill (as much as you like)

Stir well and add

1 8oz container of sour cream

Mix well over medium heat. Cook for another 1-2 minutes.

Delicious on top of fresh bread or as a side dish.

 

United we eat

Like every foodie who grew up in the middle east – l love tahini.  It has one ingredient – sesame. Ground to a paste it is used for making a dip called Tahini, it is added to hummus for a distinguish flavor and it can be used for cold dressings, hot sauces and mixed with honey or sugar – dessert. It is also considered healthy because of the high content of calcium and iron.

My favorite brand is Al Arz, made in Nazareth, by a small family owned compnay.  It’s not easy to find Al Arz tahini in North America and I often buy other brands.  Recently I purchased a jar of sesame paste off the Kosher shelf in the local supermarket. I also got a jar at Phoenician, a middle eastern grocery store knows as ‘The Lebanese’.

Here are the two jars:

tahini1Although they contain different amount the containers are identical except for the color of the lid and the label.

And here is the back side of both jars:

tahini

It may be hard to see the labels, so let me help you – one says ‘Product of Canada’ the other ‘Produced in Canada’.  I couldn’t find much information about the Canadian source of sesame products, but I don’t think there are very many sesame paste manufactures in Canada. Is it possible that the Tahini with Arabic name, marketed to the American Arab population and the Kosher Tahini marketed to the Jewish population are one and the same?   Politics may separate these two people, but united we eat.  Sharing meals may lead to world peace. Amen.

Wednesday in my kitchen – an experiment with avocado

abocado sundriedtomatoes

Guacamole with sun-dried tomatoes and pine nuts

Wednesday is not a day that usually inspires creativity in the kitchen.  But a lonely avocado was looking at me from the vegetable drawer and it had to be eaten today or gone to the compost bin. I decided to experiment.

Sun Dried Tomatoes Guacamole 

Here’s how:

In a small glass bowl mix:

1 avocado

Juice of 1/2 lime  

sundriedtomatoes jar

Sun dried tomatoes from Costco

4 chopped sun dried tomatoes

Salt

1 tsp Chopped cilantro leaves

1 TBS roasted pine nuts

 

Delicious on top of whole grain crackers.