cooking

[gilana]

Whew.  That's the most cooking I've done in one day in quite a while.  With Shavuos coming up Tuesday night, I wanted to get some cooking done ahead of time, so today I have made:

• Biscuits (for muffyjo's birthday brunch)
• Cauliflower Popcorn (no actual popcorn involved, it's just roasted with some spices including turmeric, so it looks a little like buttered popcorn)
• Lime Cilantro Sweet Potatoes
• Cold Spicy Tomato Soup With Avocado and Chives
• and I've got the dressing prepared and water boiling to make Oshitashi.

Dinner is grilled hot dogs, because I am way out of cooking-fu.  Still, didn't think I'd actually get all this done, so go me!

Comments

[lillibet.livejournal.com]

I haven't had Oshitashi in way too long. I'd love to get your recipe for that.

Go, you!

[rebmommy.livejournal.com]

What is Oshitashi? I could go to Wikipidia, I suppose, but it's always better to get cooking info from a person, I think.

[gilana]

It's a Japanese cold seasoned spinach dish. Very yummy, and I'm not generally a spinach fan. That recipe is in a cookbook, so I'll scan or type in when I have a minute, but I'll post the others below in separate comments.

[rebmommy.livejournal.com]

Lime Cilantro Sweet Potatoes! Cold Spicy Tomato Soup with Avocado and Chives! Yum!! Sounds delicious. Do you have recipes to share? Chag sameach. See you at the foot of the mountain, spoon in hand.

[gilana]

Cold Spicy Tomato Soup With Avocado And Chives

1 1/2 pound ripe tomatoes (or use canned tomatoes)
1 garlic clove
1/2 cup well-chilled chicken or vegetable broth
1/2 teaspoon ground cumin
salt and freshly ground black pepper
juice of 1 lime, to taste
Tabasco (to taste)
1/2 California avocado, cut into 1/2-inch dice
2 teaspoons minced fresh chives

Fill a large pot with water and bring to a boil. Core each tomato and cut a small "x" in the skin on the opposite end. Lower 2 or 3 tomatoes into the boiling water and let blanch for 15 to 20 seconds or until the skins start to peel. Immediately transfer the tomatoes to a large bowl of iced water. Blanch the remaining tomatoes in the same manner. Peel each tomato by pulling the skins off with a paring knife. Cut each tomato in half crosswise and squeeze out the seeds. Coarsely chop the seeded tomatoes.

In a blender or food processor puree the garlic clove and the chopped tomatoes. Add the broth, cumin, salt, pepper, and 1 tablespoon lime juice, continuing to puree until smooth. Pour the soup into a metal bowl, set the bowl in a bowl of iced water, and stir the soup occasionally until it is very cold. Taste and adjust seasoning with Tabasco, salt, pepper and lime juice. Divide the avocado and the chives between two chilled bowls and ladle the soup over them.

Yield: 3 cups, 2 servings

[gilana]

This is one of my favorite veggie recipes. Incredibly easy to make, soo yummy, good hot or cold. The hardest part is cutting the sweet potatoes.

Lime Cilantro Sweet Potatoes

Active time: 15 min
Start to finish: 40 min

2 lb sweet potatoes, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro

Put oven rack in lower third of oven and preheat oven to 425°F.

Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Makes 4 servings.

[rebmommy.livejournal.com]

Thanks so much for sending the recipes. They look delicious! We'll try them soon, I'm sure.