{Labor Day Cool Recipes}

Monday, August 29, 2011


Easy and quick recipes for easy entertaining No Sweat your guests will enjoy every bite

Israeli Potato Salad with Peas and Dill 8 medium Idaho or Yukon gold potatoes,
8 hard-boiled eggs
4 carrots
1 box thawed frozen green peas
0.5 (19 ounce) can pickles, in brine – If you can find small Mediterranean pickles, which have a distinct flavor)
1/2-2/3 cup mayonnaise (or reduced fat works great)
2 Tablespoons of chopped dill or parsley (optional)
Salt & pepper to taste.

Preparation:
Wash the potatoes, and leave the skin, the same with the carrots, place in a large pot and bring to a boil, be careful not to overcook, check with a fork, drain and let cool a bit.
Peel and dice the potatoes into 1/2 inch cubes, and slightly smaller for the carrots.
Peel and dice the hard boiled eggs and pickles.
Combine potatoes, carrots, eggs, green peas, and 1/2 cup of mayonnaise, and mix until mayo has incorporated you can add more mayonnaise if necessary, I probably use slightly less than 2/3 cup

Refrigerate, serve cold.




Sabich - Iraqi Jewish Eggplant Sandwich 
4 Whole Wheat good quality pita breads
4 hard boiled eggs peeled and sliced
1-2 large eggplants, peeled and sliced 1/4" or so thick
Vegetable/canola oil for frying
2 Plum tomatoes, finely diced
1/2 English cucumber, finely diced
juice of 1 lemon
Hummus (bought or make your own)
prepared Tahina (bought or make your own)
1/2 flat leaf parsley
1/2 Small white onion minced
1 Pickle, cut into small slices or cubes
Amba –Pickled Mango, hot sauce of your choice - Harissa maybe?


Preparation:
1. Make a simple salad of the tomatoes, cucumber, and lemon juice, with salt to taste. 
2. Fry the eggplant in batches until tender and browned, drain on paper towels and sprinkle with salt.
3. While the eggplant is frying, put each of the other ingredients in bowls so everyone can build a sandwich to their own specifications. Yum! 






Watermelon and Feta Cheese Salad There are many variations on this simple salad, some using fresh sage
or mint leaves instead of basil, some adding black olives or sliced red onion,
some substituting other kinds of cheese like Camembert. This version blends hot and cold, salty and sweet for a new watermelon experience.

Serves 6-8
¼ medium-sized watermelon, regular or seedless
8 ounces feta cheese
1 cup extra virgin olive oil
fistful of fresh mint leaves
freshly ground black pepper to taste 


Preparation:
Using a sharp knife, cut the ¼ watermelon lengthwise down the center, and
then away from the rind, yielding two sets of triangles. Remove the seeds if
desired, cover tightly and chill till serving time. Just before serving, place on a large platter with raised sides (so the olive oil will not spill out). Cut the feta cheese into cubes and sprinkle over the watermelon.

Heat the olive oil till hot but not boiling, remove from heat, stir in the mint leaves, and pour over the watermelon and cheese. Season with a generous amount of freshly ground black pepper and serve immediately with warm toasted pita, chunks of fresh country-style bread, forks and a glass of chilled wine. 





Ayelet *:•♥Ƹ̵̡Ӝ̵̨̄Ʒ♥*:• 





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