Moroccan Cinnamon Cookies – Montecaos

29 Tuesday May 2012

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My oven hates me.

Ok, it doesn’t really hate me. But it hates when I bake. It does not want me to even attempt to bake anything that is supposed to rise. Cakes. Muffins. Not even the boxed stuff. After many (many) failed attempts at it. I’ve given up. I just leave the baking for my daughter Raquel and for Ruthy. Now, I just stick to treats that are perfectly fine being flat, and doughy, and with no fluff factor.

So, if you’re anything like me, you’ll love this recipe. And if you have trouble with this one too… Well… I hate to say it, but it’s time to admit it. Baking just isn’t your thing. And you know what? That is perfectly fine. That’s what bakeries are for, aren’t they?

Have a great week!

Vicky

Prep time: 10 minutes
Cook time: 20 minutes
Ingredients (makes about 60):

  • 1 cup vegetable oil
  • 1/3 cup confectioner’s sugar
  • 2 cups almond flour
  • 2 cups whole wheat pastry flour
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • 1 tbsp. cinnamon

1) Preheat oven at 325F. Line a cookie sheet with parchment paper
2) Combine oil and sugar in a large bowl. Mix well until the sugar has dissolved. Add almond flour, mix well.
3) In a separate bowl, combine flour, salt, baking powder and cinnamon. Add to oil and almond flour mixture. Mix well with a wooden spoon and then with your hands, to form a dough.
5) Using your hands, form small balls. Place them on the cookie sheet and slightly flatten each one.
4) Bake at 325F for 20 minutes. Sprinkle with cinnamon
5) ENJOY!! From May I have that recipe

Tabouleh Salad

24 Thursday May 2012

Posted by in Grains and Beans, Kosher, Parve, Salads, Vegan, Vegetables, Vegetarian

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I can’t believe Memorial Day is right around the corner. School will be over in a few weeks and then… hello summer!

I LOVE summer. It’s probably my favorite time of the year. The warm weather, the pool, the beach… And most of all, I love what I call “summer food”. I don’t know about you, but when the weather gets really hot, all I want to eat is fresh, light food. Lots of fruit and veggies, salads… Hmmm

So here’s an idea for you. How about you make this Memorial Day a “Meatless Monday Memorial Day” , middle eastern / mediterranean style? I’m thinking, humus, fatoush and tabouleh salad, spring onions with romesco sauce and a nice potato omelette  maybe??

Think about it. It could be the beginning of a new tradition…

Have a great Holiday weekend!

Vicky

Prep time: 25 minutes
Ingredients (serves 5)

  • 1½ cup bulgur wheat
  • 1 cup of water (filtered or bottled)
  • 4 medium tomatoes, diced
  • 4 scallions, chopped
  • 3 big bunches of parsley, finely chopped (better to use a food processor)
  • ¾ cup freshly squeezed lemon juice
  • 1/3 cup olive oil
  • Salt to taste
  1. Rinse the burlgur wheat and soak in 1 cup of water for about 15 minutes, until it has absorbed all or most of the water.
  2. In a large bowl, mix soaked bulgur wheat, tomatoes, scallions and parsley.
  3. Add lemon, olive oil and salt and mix well.
  4. ENJOY! From May I have that recipe

Rose Water Scented Dried Fruit and Nut Salad

21 Monday May 2012

Posted by in Desserts, Gluten Free, Kosher, Parve, Salads, Vegan, Vegetarian

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This morning I woke up thinking about my sister Rebecca (Kita is her nickname).  Actually, I woke up thinking I haven’t seen my sister in almost 3 YEARS. 3 YEARS!! How is that even possible? How is it possible that I haven’t seen one of my best friends for that long? There’s something definitely wrong with that.

I have missed her every single day since she moved away. Forget Facebook. Forget Skype and all the modern technology. Not the same as having her here with us. Not even close.

Vicky and I started telling my niece stories about her the other day and could not stop laughing. Like how one day, when she was little, she stuck a corn nut up her nose and almost gave our nanny a heart attack. Or how she used to make butter and oil sandwiches (eww…) or dip French fries in mayo (ugh…), or eat pasta with ketchup and parmesan cheese (uh… yum!).

She also loved this dried fruit and nut salad  you’re about to see, so I decided it would be the perfect recipe to post today. And it’s funny because it is kind of like her a little bit: bold, full of energy, a little nutty and definitely sweet.

So Kita, this one is for you. We miss you and can’t wait to see you!!

Hope you enjoy it,

Ruth

Soaking time: Overnight

Prep time: 15-20 minutes

Ingredients (serves 6-8 )

  •  2 cups dried apricots
  • 1 cup pitted dried prunes
  • 1/2 cup raw walnuts
  • 1/3 cup raw slivered almonds
  • 1/3 cup raw pistachios or roasted unsalted
  • 2 tbsp pine nuts
  • 1 cup of water
  • 3 tbsp sugar
  • 1/4 tsp rose water
  • 1/4 tsp orange blossom water
  1. Soak dried fruit and nuts in water overnight, in separate bowls (use at least 2 cups of water for the apricots)
  2. Take half the soaked apricots and 1 1/2 cups of their soaking water and puree in a blender. Pour into a large glass bowl.
  3. Cut the rest of the apricots in quarters and add to the apricot puree
  4. Cut the soaked prunes in half and add to the apricot puree
  5. Drain the nuts and add to the puree
  6. Add enough water to the remaining apricot soaking water to make 1 cup. Add 3 tablespoons of sugar and stir until well dissolved. Add 1/4 tsp of rose water and 1/4 tsp of orange blossom water. Add to the apricot puree.
  7. Mix well together and refrigerate for 2 hours before serving.
  8. ENJOY! From May I Have That Recipe

Meatless Monday – Spring Onions with Romesco Sauce

14 Monday May 2012

Posted by in Gluten Free, Kosher, Parve, Vegan, Vegetables, Vegetarian

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Picture this. Blue skies. Brilliant sunshine. Crisp air. Surrounded by nothing but trees and mountains.

And just when you think it can’t get any better, the sweet, smoky smell of vegetables cooking on a wood grill hits you. Sounds amazing, doesn’t it? Well, it is.

Of all the wonderful childhood memories I have, that, right there, is probably one of my favorite ones.

Every year in early spring,  we used to go right outside Barcelona to enjoy what’s called a  “Calçotada”. Huge, thick green onions grilled to perfection and dipped in romesco sauce. So juicy, we had wear bibs to eat them. So, so good…

As kids, it was the perfect place for me, my sisters and my cousins to just be free, run around and spend good quality time together. A nice break from the busy, crowded, noisy city. Our “happy” place.

I wish I could bring to you the feeling of being there, the peace, the calm, the pure and simple joy.

Since I can’t do that, I’ll give you a piece of it with this recipe. So you can create your own memories, and find your “happy “place through them. Hope you enjoy it.

Have a great week,

Vicky

Prep time: 15 minutes

Cooktime: 45 minutes

Ingredients (serves 2)

  • 8 spring onions
  • About 1/4 tsp extra virgin olive oil for each spring onion
  • Romesco sauce* for dipping (recipe follows)
  1. Pre-Heat oven at 400F
  2. Drizzle each spring onion with extra virgin olive oil and wrap them individually in aluminum foil
  3. Place wrapped onions in baking sheet and bake for 30 minutes
  4. Remove the baking sheet from the oven and carefully unwrap each onion ( They will be hot !)
  5.  Bake them again for another 15 minutes until the skin starts to become really dark.
  6. Serve the Spring Onions hot with the romesco sauce.
  7. Before eating the onions remove the outer layer, dip de soft spring onion in the Romesco Sauce.
  8. ENJOY! from May I have that Recipe.

Romesco Sauce

Prep time: 15 minutes

Cook time: 45 minutes + 1 hour to let the vegetables rest

Ingredients:

  • 2 medium red  bell peppers
  • 2 plum tomatoes
  • 1 head of garlic
  • 2 tbsp extra virgin olive oil
  • 1 slice of old italian or french bread ( you can substitute one slice of sandwich bread or Gluten-free bread)
  • 1 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • 1 tsp sweet paprika
  • 1/2 cup chopped roasted hazelnuts or almonds
  1. Pre-Heat oven at 400F
  2. Cut the Bottom of one  head of garlic and wrap it in aluminum foil
  3. Place peppers, tomatoes and garlic on a large baking sheet.
  4. Bake for 30 minutes. Remove tomatoes and garlic from the baking sheet.
  5.  Carefully place the tomatoes in a glass bowl while still hot. Cover the bowl with plastic wrap. Set the garlic aside.
  6. Continue baking the peppers for another 15 minutes.
  7. Carefully place the peppers while hot in the glass bowl with the tomatoes and cover the bowl with plastic wrap. This process will make it easier to peel the peppers and tomatoes once cooled. Let sit, covered, for 1 hour
  8. When the peppers and tomatoes are cool, remove the skin and  pepper seeds
  9. Squeeze about 5 cloves of roasted garlic into the bowl containing the roasted peppers and tomatoes.  Add extra virgin olive oil, salt, sweet paprika and red wine vinegar.
  10. Pour everything into a food processor. Add bread and chopped hazelnuts and pulse a few times until smooth.

Every-day-Is-Mother’s-Day-Part 3 Sweet Semolina Borekas with Orange Blossom Syrup

10 Thursday May 2012

Posted by in Desserts, Kosher, Parve, Vegan, Vegetarian

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Happy Thursday everyone! I can’t believe the weekend is almost here again. I have to say though, I’m glad this week is coming to an end.

I’ve been feeling kind of blah for the past few days. And I’m almost embarrassed to say why…. Ready? Here it comes… It’s because of a sports team. Yep, I said it. A sports team.

Anyone who knows me at all knows that I’m a big, huge hockey fan. I would say it is, along with cooking, one of my biggest passions. I love everything about it: the speed, the excitement and most of all, the skill necessary to play it.

Well, this past Sunday night, my team lost a very important playoff game, which put them on the brink of elimination. And on Tuesday night, they lost again. So that’s it for them. It’s over. Done. And that truly makes me sad, because I’ve seen them work their legs off all season.

Needless to say, I need to shake it off, get my mind off of it. We all have our own “strategies” to accomplish that. Some people meditate, some people eat, some people scream.

I bake.

When my mom was here, she made these amazing pastries she learned from her mom. They’re sweet, rich, satisfying and most of all, comforting. I’ve never made them before but I think they’re exactly what I need today. I’m so glad we got her on video while she made them. So I can try them and share them with you. Perfect.

Aren’t moms unbelievable? They manage to help us and bring us comfort, even without trying.

Ruth

Prep time: 10-15 minutes

Cook time: 40-45 times

Refrigeration time: 1 hour and 10 minutes

Ingredients (Makes 18 Borekas):

  • 2 sheets of puff pastry, thawed
  • 1/2 tbsp ground pistachios per boreka

Semolina Filling:

  1. Combine all the ingredients together in a  sauce pan. Cook at medium heat until it thickens.
  2. Refrigerate for about 1 hour or until firm.
  3. Cut into 20 rectangular pieces.

Orange Blossom Syrup:

  1. Combine sugar and water in a small sauce pan. Start cooking at medium heat.
  2. Once the sugar is dissolved, add orange blossom and rose water.
  3. Bring to a boil, add lemon juice and simmer for about 5 minutes. Set a side.

  1. Preheat the oven at 400F
  2. Unfold puff pastry and cut each one into 9 rectangular pieces
  3. Place a piece of semolina on each piece of puff pastry, fold over and pinch the ends with a fork to seal them
  4. Once they are all ready, place them on a baking sheet and in the freezer for about 10 minutes*
  5. Bake at 400F for 20 minutes
  6. While hot, drizzle some syrup on top and sprinkle with 1/2 tablespoon of ground pistachios
  7. ENJOY! From May I have that recipe

*NOTE: These are best eaten fresh out of the oven. You can bake as many as you need and freeze the rest unbaked.

Every-Day-Is-Mother’s-Day Part 2: Asparagus and Scallion Scramble

04 Friday May 2012

Posted by in Eggs, Fish, Kosher, Parve, Vegetables

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I’m sitting here at my favorite coffee shop ( or my “office” as some of my friends call it), preparing our next post for the blog. And despite the caffeinated air and the sweet smell of freshly ground coffee, the inspiration is  not coming. It just isn’t  there. Writer’s block, except, I’m not really a writer.

I think in my case it’s called “impatience”.  Impatience because I’m also here waiting for my friend Callie to join me for some way overdue girl time. Nothing fancy, just coffee and good conversation, but I’m really looking forward to it.

Callie and I met a few years ago at work. Like me, she is not from around here. Like me, she’s away from her family, away from her friends, away from home. Of all the things we have in common, that might be the one that pulls us together the most. We often talk about how challenging leaving family and friends is. Especially leaving our moms. Of course hers is just a few hours away, but still. No matter what the distance, she is not HERE. And that is something that never gets easier. But having someone around who can truly understand what that feels like, is something I’m very thankful for.

And I will leave you with that thought. Because here she comes. It’s girl time.

Enjoy your weekend,

Ruth

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients (serves 2):

  • 1 large bunch of asparagus
  • 5-6 scallions
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper (optional)
  • 2 eggs
  • 4 slices multigrain bread
  • 6 small slices smoked salmon
  • 1/2 lemon
  • Chives for garnish
  1. Wash asparagus well. Discard ends and cut them into 2-inch pieces
  2. Slice scallions (white and light green parts)
  3. In a large skillet heat the olive oil. Add asparagus and scallions and cook at medium heat for about 5 minutes.
  4. Add 2 tbsp water. Cover pan and continue cooking until the asparagus are tender.
  5. Add the eggs, mix them well together with the asparagus and scallions. Cook until done, about 2 minutes.
  6. Serve with toasted multigrain bread drizzled with extra virgin olive oil, salt and pepper to taste, and smoked salmon. Garnish with lemon and chives.
  7. ENJOY! From May I have that recipe

Every-day-is-Mother’s-Day-Part 1: Goat Cheese Purses

03 Thursday May 2012

Posted by in Dairy, Eggs, Kosher, Vegetarian

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Mother’s Day. Not to be negative or anything, but here’s another “holiday” I don’t get.

I feel the same way about this one as I do about Valentine’s Day. Moms deserve to feel special every day. They deserve to be pampered, and taken care of and most of all, they deserve to be loved, every second of every day. Does everyone agree?

So we thought, why not post a few recipes to help you make Mom feel special all throughout the year? So you can surprise her when she least expects it. Starting like, today.

And for us, what better way to honor our mom than to put together two of her very favorite things: cheese and shopping. So Mami, this one’s for you: Cheese purses. Fun, sharp and elegant. Just like you.

Ruth

Our Mom helped us with this recipe while she was here in the US visiting us.

Prep time: 15-20 minutes
Cook time: 7 minutes

Ingredients (makes 12 purses):

  • 1 egg
  • 1/4 cup + 2 tbsp crumbled aged goat’s cheese
  • 1/4 cup shredded sharp cheddar cheese
  • 1/2 tsp dried oregano
  • 1/8 tsp salt
  • 12 thin spring roll wrappers
  • 1/4 cup extra virgin olive oil
  1. Preheat the oven at 375F
  2. In a medium bowl, beat the egg. Add both cheeses.
  3. Mix well together, add oregano and salt. Mix again until well combined. Set aside.
  4. Using a pastry brush, coat each spring roll wrapper on both sides with extra virgin olive oil.
  5. Place one wrapper in your hand, add about a teaspoon of filling in the center. Gather up the edges and give it a little twist to enclose the filling, so it looks like a purse. Place in a mini muffin tin.
  6. Repeat the same procedure with the rest of the wrappers
  7. Bake at 375F for seven minutes, until golden brown.
  8. Enjoy!! From May I have that recipe

3 Mustards Salad Dressing and Sophie’s Salad Dressing

02 Wednesday May 2012

Posted by in Gluten Free, Salad Dressings, Uncategorized, Vegan, Vegetarian

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Yay! More homemade dressings! In case you missed our last posting and want to know how we really feel about bottled dressing, check it out here Roasted Pepper and Basil Salad Dressing .

You may be wondering what in the world is Sophie’s dressing. No, we didn’t get the inspiration from a movie, or a fancy French restaurant. None of that. It has a much more “sentimental”  origin.

Sophie is my very best friend and she’s the one who taught me how to make this delicious dressing. Well, this is not her exact recipe. I have made some changes here for you ( because let’s be honest, I can never follow a recipe).

Sophie has taught me a lot more than to make a salad dressing. She is an amazing friend. Smart, caring, compassionate, extremely practical and  the best advice giver ever (as a true friend should be…)

In my house, my husband and kids have always called it Sophie’s Dressing… so there you have it.  Sophie, this one’s for you!

Ingredients for Sophie’s salad dressing (makes 1/2 cup):

  • 2 tbs of eggless mayo (we used Earth Balance mindful mayo)
  • 1 tbs coarse ground mustard ( we used grey poupon)
  • 1 tbs brown mustard
  • 3 tbs freshly squeezed lemon juice
  • 1/2 tsp pepper
  • 1/8 tsp sea salt
  • 3 tbs extra virgin olive oil
  • 1/2 tsp agave nectar

Put all the ingredients in a glass jar a shake it.  The dressing is done.  Keep refrigerated.

Ingredients for 3 Mustards salad dressing (makes 1/2 cup):

  • 1 tbs coarse ground mustard (we used grey poupon)
  • 1 tbs dijon mustard (we used  grey poupon)
  • 1 tbs Stone ground Honey Mustard (we used Honeycup)
  • 3 tbs freshly squeezed juice
  • 3 tbs extra virgin olive oil
  • 1/8 tsp salt
  • 3 tbs maple syrup

Put all the ingredients in a glass jar a shake it.  The dressing is done.  Keep refrigerated.

Basil Salad Dressing & Roasted Pepper Salad Dressing

27 Friday Apr 2012

Posted by in Kosher, Parve, Salad Dressings, Vegan, Vegetarian

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When was the last time you got really excited about a salad. I mean, really. When was the last time you texted your BFF and went “OMG, you are not gonna believe it, I just had the best salad EVERRRRRR!!”

Yeah, I didn’t think so.
You might say that about an ice cream sundae, but a salad? No way. You know why? Because unfortunately, most of the salad ingredients we can get around here are just… blah.  Same old boring iceberg lettuce, same old tasteless tomatoes, same old bottled dressing. Ugh… don’t even get me started on the dressing…
See, growing up, our mom went to the market almost every day. During the summer, our dad would bring home fresh veggies from his garden. Everything was so fresh and good and tasty, that the only dressing needed was a splash of lemon juice, some olive oil and a pinch salt. That’s it.
Ok, so maybe my expectations are a bit high, I get it.

I don’t have a garden in my backyard. I can’t always get to the local farm stand to get fresh produce. But you know what? That doesn’t mean I can’t turn a salad into an OMG experience. All I need is a dash of creativity… and a good, homemade dressing.
So here are a few ideas I think you might enjoy. And if after trying these you ever buy bottled dressing again, I’ll come over and drink it myself. LOL.

ROASTED RED PEPPER DRESSING
Prepare ahead: 2 hours
Preparation: 10 minutes
Ingredients (makes 3/4 cup)

  • 2 Medium Roasted Peppers
  • 1 Roasted Plum Tomato
  • 1 tbs Brown Mustard
  • 1 tbs Balsamic Vinegar
  • 2 tbs Extra Virgin Olive Oil
  • 1/4 tsp sea salt
  • 1/2 tsp Cumin
  1. Prepare ahead. Pre-Heat oven at 400F
  2. Place 2 red bell peppers in a baking sheet bake for 45 minutes – 1 hour
  3. Remove the peppers from the oven. While hot, place in a glass bowl and cover with plastic wrap. Set it aside for 1 hour.
  4. Peel peppers, discarding skin and seeds.
  5. Place all the ingredients in a blender.  Blend until smooth

BASIL DRESSING
Prepare ahead: 1 hour
Preparation: 5 minutes
Ingredients (Makes 1 cup)

  • 1 1/2 cups of fresh basil
  • 1 tbs Dijon mustard
  • 4 cloves roasted garlic
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 2 tbs extra Virgin Olive Oil
  • 2 tbs freshly squeezed lemon juice
  1. Pre-heat oven at 350F
  2.  Cut the bottom of a whole head of garlic. Wrap it in aluminum foil
  3. Roast in the oven for 45 minutes
  4. Squeeze 4 cloves of garlic out of their skin into a blender
  5. Add  the rest of the ingredients
  6. Blend until smooth

Baked Zucchini Omelette AKA Zucchini Frittata

24 Tuesday Apr 2012

Posted by in Dairy, Eggs, Gluten Free, Kosher, Vegetables, Vegetarian

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Wait, baked omelette? Isn’t that called a frittata? Well, yeah… you can call it that if you want, we won’t hold it against you. But in Spain, any “beaten egg” dish, no matter how is cooked, is called “tortilla”, which translates to, omelette.

Now that we got that little technicality out of the way, check out this recipe. Eggs, cheese and zucchini. Easy, simple and delicious. What else can you ask for? Add some crunchy whole grain bread, a cucumber and tomato salad on the side and voilà! Dinner is served!

Prep time: 5 minutes
Cook time: 60 minutes
Ingredients (yields 5 servings)

  1. 5 large zucchini, shredded
  2. 3 tbsp extra virgin olive oil
  3. 1 tsp salt
  4. 1tsp pepper (any kind)
  5. 4 whole eggs
  6. 2 egg whites
  7. ½ cup shredded sharp cheddar cheese
  8. ½ cup shredded low fat munster cheese or Feta Cheese for a stronger flavor
  9. ¼ cup grated parmesan cheese
  • Preheat oven at 350F. Generously coat the bottom of a baking dish with cooking spay
  • Heat olive oil in a large sauté pan. Add shredded zucchini.
  • Add salt and pepper
  • Cook at medium heat until zucchini has softened and all the liquid released has evaporated, 10 to 15 minutes. Set aside and let cool.
  • In a large bowl, beat eggs and egg whites. Add a pinch of salt.
  • Add cooled zucchini and grated cheeses and stir until well incorporated.
  • Pour mixture into a baking dish. Sprinkle with grated Parmesan cheese
  • Bake for 40 to 45 minutes, until golden brown.
  • ENJOY!!! From May I have that recipe