Zucchini Mushroom Soup 

Like many Jewish women, I spend my whole week planning for Shabbat. And, I spend my whole year planning for Passover, which is 3 weeks away. 

Cooking and Shabbat are closely connected in our house. 

It is to the point that if I am cooking, the first thing Yaffa says is “it is Shabbat yet?  Mommy is cooking for Shabbat!”

  

It’s very cute, because there is also a children’s story,  Is It Shabbas Yet?  that I used to read to the girls when they were little.  Yaffa has almost memorized it. An incredible feat when you consider that she is significantly hearing impaired in addition to her cognitive challenges. Cute gets you very far! 

Raizel also found a number of YouTube videos about the book, that Yaffa loves to watch. 

If anyone is interested, this is one of the multiple versions available online:

The constant repetition has enabled Yaffa to learn the story. 

Friday morning is usually my marathon cooking time.  I prepare all the food on Thursday. Then, I get up at dawn and do the cooking before going to work.

One of my new favorite things to make Zucchini Mushroom Soup.  This is an extremely flexible recipe. Sometimes I make it with the mushrooms, and sometimes I make it just with zucchini. I usually add an onion, but, the amounts vary.

Ingredients 

1 onion, quartered

1-2 zucchinis, cut in large chunks

8 oz. mushrooms, sliced

Water to cover

Salt and if desired pepper to taste

Instructions:

Add all the ingredients to the crockpot.

The secret to making the soup this way is to use a small crockpot, and slightly overfill it. I tend to add more water than necessary, (about half way up the crockpot) as I leave it in the crockpot for more than 8 hours. With more liquid, it is less likely to over cook.

Then, once I come home, I remove some of the liquid, and using an immersion blender, puree the vegetables, and adjust the seasoning.  The soup should be slightly thick.

It can also be made on the stove or in a pressure cooker, 2 minutes to pressure.

Here are the pictures:

Here, all the vegetables are in the pot. I also cut them into large pieces, to prevent over cooking.

Here is what it looks like once it is cooked. Before I puree it, I remove most of the liquid, so that it will not be too thin.

Voila! Here is the final product:

Yaffa loves zucchini, and this is one of her favorites!

 

Enjoy!

If anyone is interested in the book that Yaffa and Raizel like, here is the link for that too:

http://www.amazon.com/Is-Shabbos-Yet-Ellen-Emerman/dp/1929628021

 

 

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Lentil Mushroom Soup

During Sheva Brachot, I served 2 soups.  This was the second soup that I served.  It can be made with either red or green lentils. I find the red lentils have a finer texture, but the green lentils are more hardy.

Lentil Mushroom Soup

Ingredients:

1 onion

3 carrots, peeled and sliced

2 celery stalks, sliced

8 oz. mushrooms, sliced

4 bay leaves

2 cups lentils, red or green

1 tablespoon salt, to taste

Optional: pepper and or garlic, to taste. I usually do not add either, unless the vegetables are not flavorful.

Water to cover

Optional: chopped fresh cilantro or parsley to garnish

Instructions:

Sauté onions and mushrooms. Add lentils, bay leaves, and salt.

Add water and then bring to a boil, cover and simmer until lentils begin to soften.

Next, add the celery and carrots. Continue to simmer until done.

Adjust seasoning to taste.

In pressure cooker: bring to pressure for 5 minutes. Released the pressure quickly by running cold water over the lid when done. Then, add carrots and celery and simmer until done.

Crockpot. Add all ingredients into crockpot. Cook on low until done. If desired, add carrots and celery half way through the cooking, and then continuing cooking until done. Less water is required.

It is important to add just enough water, but not have it be too thick or too thin.

Here are the pictures:




This was another hit!  Many of our guests requested second helpings.

Enjoy!

Eggplant Middle Eastern Style

This is a new experiment. I am trying to expand my repertoire with eggplant and different spices.

Ingredients 

1 roasted eggplant, cubed

1 onion, chopped

1 can diced tomatoes

Optional: 8 oz mushrooms

1 teaspoon cumin, coriander, salt, pepper

Instructions 

I spray oiled the pressure cooker and added all the ingredients. I cooked it for 2 minutes to pressure.

This is the final product, without the mushrooms:

It came out great!

Of course, fresh cilantro or parsley would enhance it even more. But, it is good just the way it is.

Here it what I made this morning with mushrooms:

  

 Fast, easy and all natural. Perfect for the time challenged!

Enjoy!

Cauliflower/ Broccoli  and Mushroom Quiche

This is great with leftover steamed or frozen cauliflower or broccoli. I use fresh mushrooms but in a pinch, canned mushrooms can be used.

Ingredients 

2 tablespoons oil

1/2 cup of mayonnaise 

1 tablespoon flour/potato starch/tapioca flour

4 eggs

Salt, pepper, onion powder to taste, paprika to sprinkle on top.

1/2 cup water or broth

8 oz mushrooms 

16 oz frozen or fresh cauliflower or broccoli 

Instructions 

Place vegetables in a greased 9×13 pan. Whisk together oil, eggs, mayonnaise, water, spices. Adjust seasonings and pour over vegetables. Sprinkle paprika on top for color.

Bake at 350*F oven for approximately 40 minutes or until set.

This recipe is very flexible. I made it unexpectedly today, as I found leftover broccoli that I wanted to use up. 

Changes:

I ran out of onion powder, so I used garlic powder and garlic salt. 

And, I didn’t have any mushrooms so, it is just a broccoli quiche.

I also didn’t use paprika. Since broccoli is green, I didn’t think it needed the extra color.

Here are the before and after pictures:

   
 
Enjoy!