Beg For a Recipe

6-7
lbs mussels
1
carrot, sliced
1
leek, sliced
1
onion, diced
1/2
cup white wine
1/4
cup water
11
black peppercorns
1/2
teaspoon salt
1
bay leaf (optional)

Method:

Wash every mussel thouroughly. Scrub the shells (with a stiff brush, if necessary) and rinse under cold running water. Pull the stringy "beards" out of the mussels, but you can also leave them.
Discard any mussel, that is open. Keep them in cold water until use.
Bring all other ingredients in a large pot to a hard boil.
Add mussels and cook them for about 5 - 10 minutes or until all shells are opened. Do not overcook, as mussels will become tough and rubbery. Shake the pot during cooking, so that mussels are mixed.
Take mussels out of the pot with a slotted spoon.
Serve them hot with some cooking fluid and veggies.
NOTE: To eat mussels use an empty shell as a gripper.
NOTE: For guests you can prepare the mussels in portions. So they are hot and can be served immediately from the cooking fluid.
NOTE: Typically served with a coarse rye bread, butter, salt and a glas of beer.

Cusine In Israel

That is the Restaurant

This is a homemade buger

If anyone of you have a chance to travel Israel Tel Aviv , be sure to taste this wonderful,but simple Giora Shimoni. Another kind of flavor among the Globe.

Israeli Bean Soup-By Norene Gilletz cookbook

1¼ hours 15 min prep

Change to: servings US Metric
2
cups small white beans (navy beans, etc)
6
cups cold water, for soaking the beans
1
tablespoon olive oil
3
onions, chopped
3
celery ribs, chopped
3-4
garlic cloves, minced
3
carrots, chopped
6 1/2
cups water
2
potatoes, peeled and cut into small chunks
1-2
bay leaf
1
teaspoon dried thyme
1
teaspoon cumin
28
ounces crushed tomatoes
2
tablespoons tomato paste
salt and pepper
1/4-1/2
cup fresh cilantro, minced

Method:

Soak beans overnight. Drain and rinse well.
Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
Bring to a boil, and then reduce to simmer for 1 hour.
Add tomatoes, tomato paste, salt and pepper.
Cook 1/2 hour longer, until beans are tender.
Add cilantro.
If soup is too thick thin with a little bit of water.
Time given does not include overnight soaking

Lemon Chicken - 4 servings

120 Calories per serving

Preheat oven to 350 degree

1 pound boneless chicken breast halves

2 lemons

1 teaspoon dried tarragon

Fresh pepper to taste

Place chicken in foil lined baking pan. Fold sides of the foil up. Halve lemons and squeeze juice of 1/2 lemon over each chicken piece. Sprinkle each piece with 1/4 teaspoon tarragon and some pepper. Fold foil together, and seal to secure chicken. Bake for 50 mins.

Pineapple Steak Kabobs - 4 Serving

168 Calories Per Serving

1 tablespoon soy sauce

2 tablespoons water

1 teaspoon garlic powder

1 tablespoon apple sauce

1 pound steak, cut into 2 inches squares

Small red bell pepper, cut into 1 inch squares

8 ounce can unsweetened pineapple chunks, juice reserved

8 fresh mushrooms

combine soy sauce, water , garlic powder, and applesauce. Marinate steak 1 hour. Alternate steak, pepper, pineapple, and mushrooms on skewers, broil until desired doneness.

Greek Salad - Only 80 Calories Per Serving

2 Serving

2 cups romaine lettuce

2 tablespoons feta cheese

1 tomato

1 cucumber

1/2 stalk celery, sliced

2 black olives

2 tablespoons of vinegar

1 tablespoon olive oil

Mix all ingredient

German Potato Salad - Under 100 Calories Per serving

4 Serving

1 1/2 pounds small red potatoes

3 shallots or leeks, minced

1/4 cup each of parsley, chives, and thyme

2 tablespoons balsamic or wine vinegar

2 tablespoons beef broth

2 tablespoons olive oil

2 minced garlic cloves

* Boil potatoes in saucepan till tender. Remove from heat, drain, and cut in halves. In medium bowl, toss with shallots or leeks, and herbs.Set aside. In a small saucepan, combine vinegar, broth, olive oil, and garlic. Warm over low heat , and pour over potatoes. Done