Omri Is Cooking

This is probably my all time favorite salads from Aunty Betty. At times, she’d bring it to festive holiday meals just for me. It’s such a refreshing salad that is best served cold. Spicy enough to awaken you and very cooling for a hot Summer day.

• 1lbs carrots, peeled, roughly sliced
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 hot chili pepper, seedless, sliced
• 1 tsp store-bought harissa
• 2 tbsp tomato paste
• 1/2 tsp cumin
• 4 tbsp fresh lemon juice
• 1 tsp salt
• 1/4 tsp sugar
• 2 tbsp fresh chopped coriander

1. In a medium pot, on medium heat, cook carrots in water with 2 tsp salt, for about 15 minutes, until softens.

2. In the meantime, in a large skillet, on medium-low heat, heat oil with garlic, hot chili, harissa,1/4 cup water, and tomato paste. Cook on low heat until thickens into a red sauce.

3. Drain carrots, add to the skillet with the sauce. Add cumin, lemon juice, salt and sugar, mix and cook on low heat for about 20 minutes, until carrots get well coated with the sauce. Add coriander (if desired).

4. Refrigerate for a few hours before serving. It’s really best served cold. 

Makes perfect use of Schnitzel (breaded chicken breast) leftovers. I came up with this incredibly crunchy and comforting salad using leftovers of 2 small schnitzels that I cut to strips and then chunks. The schnitzel doesn’t really need any more seasoning as I make mine with seasoned breadcrumbs mixture. However, I wanted to give it a little extra healthy flavor that will compliment the crunchiness so I gave it a twist. The cherry tomatoes keep it fresh. You can make Ma’s Classic Schnitzels.

• 2 crunchy* schnitzel pieces, diced
• 3 cups chopped lettuce
• 5-6 cherry tomatoes, quartered
• 1 tsp grainy mustard
• 1 tsp low fat mayo
• squeeze of fresh lemon, to taste

1. *Reheat some schnitzels leftovers in the oven on 400F for about 10 minutes or so, just enough to get the crunchiness.

2. In a bowl, combine lettuce with tomatoes. Add diced schnitzels.

3. Add mustard and mayo. Squeeze some fresh lemon juice to taste. Mix.

Better Homes and Gardens offer such great variety of refreshing salad recipes. I had a whole head of lettuce that I was afraid was gonna go bad if I wasn’t gonna use it today or tomorrow so I found this incredibly fresh salad and happened to have fresh radishes that I just got today. Only thing I will say, I would go easy on the lemon. I would def use 2 small lemons. Offers such a fantastic Summer cooling effect.

• Finely shredded peel and juice from 2 medium lemons
• 3 cloves garlic, minced
• 2 teaspoons Dijon-style mustard
• 1/2 cup olive oil
• 1/2 cup sour cream
• 2 - 3 medium heads butterhead lettuce, torn, or 6 to 8 cups mixed baby salad greens
• 1 1/2 cups assorted fresh herbs, such as chives, basil, parley, or mint, torn
• 12 - 16 radishes, thinly sliced

1. For dressing, in bowl combine lemon peel and juice, garlic, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until thickened. Whisk in sour cream.

2. Toss together lettuce and herbs; transfer to serving platter. Top with sliced radishes; pass dressing. Makes 6 to 8 servings.

This is from The Healthy Kitchen book I’ve been using several recipes from ever since I got it. I love antipasti and it’s always loaded with just the right vegetables. This recipe is super light, easy, quick and very rewarding. Leftovers will make an amazing sandwich with whole wheat toasted bread and some pesto mayonnaise. Recipe didn’t indicate the amount of olive oil to add, so I took liberty with the decision and it came out perfect.

• 1 small eggplant, roughly diced
• 2 small zucchini, roughly sliced
• 1 small cauliflower, flowers separated
• 4 ‘date’ tomatoes, quartered 
• 8 mushrooms (optional)
• 2 garlic cloves, sliced
• 4 thyme stems
• 5 tbsp olive oil + for final drizzling
• 1 1/2 tsp sea salt
• 1 tsp ground pepper

1. Preheat oven to 360F. Prep a Pyrex (or a large baking pan with baking paper).

2. In a large bowl, combine all vegetables through thyme. Add olive oil (about 5 tbsp), salt and pepper.

3. Hold bowl and toss to coat all vegetables. Pour mixture to the Pyrex.

4. Place thyme stems all over. If desired, (i did so), drizzle about a tsp or 2 olive oil from the top.

5. Bake for about 30 minutes. Then, change mode to roast, turn temperature up to 400, and roast for about 10-15 minutes. Check while roasting!

When it’s getting real hot out, I know it’s time for chicken dishes that aren’t pot cooked and yet, somewhat healthier by not being fried. This recipe from Ma is one perfect example for the ultimate baked breaded chicken. It is rubbed with a grainy mustard and garlic mixture and coated in panko bread crumbs. You can make it in advance and refrigerate it.

• 3 chicken thighs, cut
• 7 garlic cloves, minced
• 3 tbsp grainy Dijon mustard 
• 2 cups panko bread crumbs
• 1 1/2 tsp paprika
• 1 1/2 tsp ground black pepper
• 1 1/2 tsp salt
• 1 oven bag, to use as baking sheet

1. Preheat oven to 360F. Prep a round durable foil pan with a cooking bag.

2. In a medium bowl, combine garlic cloves and mustard. Mix well. Rub each piece of chicken with the mixture and place in the prepped pan.

3. In another bowl, combine 2 cups bread crumbs with seasoning. Mix well. Simply take out each piece of chicken and place in the crumbs bowl and shake to coat. Return to pan.

4. Bake for appx an hour and half. Check with a fork after an hour to see if ready. Might be ready after an hour. You should see white chicken through the crumbs.

Originally, made into Muffins, I decided to make it as a tube-pan coffee cake. I liked the idea of a semi healthier coffee cake, thanks to the use of whole wheat flour and oats. I make a coffee every Friday for Shabbat and the rest of the week. I like a slice with my morning coffee. Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

• 1 cup plus 2 tbsp old-fashioned oats
• 1/3 cup  chopped walnuts, (optional)
• 1 cup  whole-wheat flour
• 3/4 cup  all-purpose flour
• 2 teaspoons  baking powder
• 1/2 teaspoon  baking soda
• 1/4 teaspoon  salt
• 2 large eggs
• 2/3 cup  packed light brown sugar
• 3/4 cup  buttermilk, (see Tip)
• 1/2 cup  orange juice
• 1/4 cup  canola oil
• 2 tablespoons  freshly grated orange zest
• 1 teaspoon  vanilla extract
• 3/4 cup  chopped pitted dates, (see Ingredient notes)

1. Preheat oven to 400 degrees F . Coat 12 muffin cups with cooking spray.
2. Spread 1 cup oats and the walnuts, if using, in 2 separate small baking pans. Bake, stirring once or twice, until light golden and fragrant, 4 to 6 minutes for the nuts and 8 to 10 minutes for the oats. Transfer to a plate to cool.
3. Meanwhile, whisk whole-wheat flour, all-purpose flour, flaxseeds, baking powder, baking soda and salt in a medium bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, orange juice, oil, orange zest and vanilla. Add to the dry ingredients and mix with a rubber spatula just until moistened. Fold in dates, the toasted oats and nuts, if using. Scoop batter into the prepared muffin cups (they’ll be quite full). Sprinkle the tops with the remaining 2 tablespoons oats.
5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

(Source: fitnessmagazine.com)

Wednesday Lunch Gone Thursday Salad. This pretty much explains this incredibly delicious and nutritious salad. The lettuce is the core of every salad I make. I used chicken leftovers from the Rosemary Chicken With Orange Glaze and potatoes from Bethenny’s Rosemary Potatoes, grated a carrot and threw some cherry tomatoes to keep it fresh. The big secret of this salad? The Orange Glaze is used as the dressing. You can make it if you don’t happen to make the dish. This will yield 6.

• 4 cups lettuce, chopped
• 1 cup chicken breast, precooked, diced
• 1 cup potatoes, precooked, diced
• 1 large carrot, grated
• 1 cup cherry tomatoes, halved
• 5 tbsp orange glaze dressing*
• dash of sea salt and ground pepper

1. Chop lettuce, place in a large bowl. Add chicken and potatoes.

2. Grate 1 large peeled carrot and transfer to the bowl. Add cherry tomatoes.

3. If you didn’t happen to make the Rosemary Chicken With Orange Glaze, you can simply make just the glaze: in a saucepan, combine 1/2 cup orange juice, 1/4 cup dry white wine and 1/4 cup maple syrup. Bring to boil, simmer for about 10 minutes and cool before drizzling on salad.

4. Season with salt and pepper to taste. Now you got yourself a whole meal in a salad.

I ended up using most of Ma’s Pecan Covered Cheese Ball’s leftovers for two different dishes. I made the Apple Blue Cheese Salad and today I made a pizza, combining some of the cheese with Bethenny’s Rosemary Potatoes and carried on my tradition of cutting a pita and this is yet another example of both easy and quick meal and use of leftovers. If you have some chicken leftovers, def throw some on as well. This is my recipe -something I came up with.

• 2 pitas, cut open to half
• 1/2 cup tomato sauce
• 1/2 cup crumbled blue cheese
• 1/2 cup rosemary potatoes (or any, precooked), sliced
• 1/2 red onion, lightly roasted
• 1 tsp dried oregano

1. Preheat oven to 400F. Prep a large baking pan with baking paper.

2. Place 4 cut pitas (after you cut each one, you end up with 4, upside down.), spread about 1 1/2 tbsp tomato sauce on each. Scatter crumbled cheese (about 1 tbsp) on each pita slice, on separate spots.

3. Scatter potatoes the same way. Do the same with the roasted red onion. Sprinkle dried oregano (about 1/4 tsp on each slice). If you don’t have the rosemary potatoes and using other leftovers, simply sprinkle some fresh chopped rosemary. 

4. Bake for exactly 10 minutes. Cheese will melt, pita will get crunchy at the edges. Don’t overbake it or pita will get burnt.

I wanted to use some of Ma’s Pecan Covered Cheese Ball leftovers for a pizza and then thought it’d be great to make a salad with it. So I found this recipe on All Recipes and made some changes to it, for the most part, minimizing its quantity.  So good. Probably one of the most refreshing salads I have ever had. Recipe called for pecans as well which came out perfect as the cheese ball was covered with pecans.

• 1 Granny Smith apple, cored and julienned
• 1 cup balsamic vinaigrette salad dressing (did 2 tbsp)
• 1 cup crumbled blue cheese (did 1/2 cup)
• 1/2 cup chopped pecans (did 1/4 cup)
• 4 slices turkey bacon (i left it out)
• 6 cups torn romaine lettuce (did 3 cups)

1. Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
2. Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
3. In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

(Source: allrecipes.com)

I’ve been wanting to try these potatoes from Bethenny for quite some time now and I finally had the opportunity of making it and let it accompany the Rosemary Chicken. Recipe says to coat in olive oil but doesn’t say how much so I took the liberty to follow the Fries recipes from Bethenny and did about 2 tbsp. These will accompany any meal.

I had a frozen package of just chicken breast fillets that I wanted to use for something new and fresh. Found this recipe on All Recipes UK and knew it was just the right dish to freshen up a summer day. Chicken breasts with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup (or honey). This wonderfully rich glaze makes an elegant, quick dinner.

• 1 cup orange juice
• 1/2 cup dry white wine
• 1/2 cup maple syrup or honey
• 2 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken fillets
• 2 tablespoons butter
• 2 tablespoons olive oil

1. Bring orange juice and wine to the boil in a small saucepan. Reduce heat slightly, but keep high enough to continue low boil for 5 minutes, stirring occasionally. Stir in maple syrup (or honey) and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
2. In a small bowl mix together the chopped rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
3. Melt butter and olive oil in a large frying pan over medium high heat. Add chicken breasts, cover and saute for about 5 minutes on each side until lightly browned. Pour orange-syrup mixture over chicken. Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

I love Tabbouleh, ever since I can remember, growing up in Israel. The basic one is pretty much just all chopped fresh herbs and bulghur and since I didn’t have bulghur, i used brown rice instead. It’s just as healthy and the closest to bulghur. This one-pot take on the classic Middle-Eastern dish provides a massive dose of fiber and protein (from the lentils and bulghur), while tomatoes, parsley, and lemon keep things fresh and light. Recipe from Greatist.

• 2/3 cup lentils
• 2/3 cup bulghur wheat
• 2 cups water
• Salt
• 15-20 grape or cherry tomatoes
• 2 cups fresh flat-leaf parsley
• 1/2 medium red onion
• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 4 ounces crumbled feta cheese

Looking for an extra something for Memorial Day BBQ? Here’s a nice healthy and fresh idea. From Bon Appetit’s Healthy recipes You’ll love the idea of adding sweet vegetables to balance the strong flavor of tuna and pickle and adding a low-fat dressing. Pita bread to me is always lighter than any other bread because it’s thin and really just filled with the salad once you make the sandwich.

• 1 6-ounce can tuna in water, drained
• 1/2 cup chopped drained sweet pickles
• 3 tablespoons plain nonfat yogurt
• 3 tablespoons light mayonnaise
• 1 red bell pepper, chopped
• 1/2 cup chopped sweet onions
• 1/2 cup chopped peeled cored Granny Smith apple
• 2 teaspoons apple cider vinegar
• 2 cups thinly sliced red leaf lettuce
• 4 pita breads, halved, pockets opened

I like a quick healthy & nutritious sandwich that’s not too big and not too heavy. This one from Fitness Magazine is out of this world delicious and so easy to make. It’s 10 X better when you lightly toast the bread prior making the sandwich.

• 1 tbsp reduced-fat mayo
• 1 1/2 tap basil pesto
• 2 slices whole-grain bread
• 1 hard-boiled egg, thinly sliced
• 1 small tomato, cored and thinly sliced
• salt and ground pepper, to taste

1. In a small bowl, combine mayo with pesto. Season with salt and pepper to taste.
2. Spread mixture on 1 slice of bread, cover with egg, tomato and remaining bread.