MUSHROOMS . MUSHROOMS

MAGIC OF MUSHROOMS.

We visited a mushroom farm the other day and what fun to see the produce mushrooming in the unique style they have.  They look so flowery and have a  delicacy even at this stage. 

Mushrooms are used in frying, baking, soups, casseroles, pickled, in stir fries and in  gourmet  presentations in  Asian, Indian, Moroccan and Middle Eastern cooking.

 I am a Vegetarian and find mushrooms a great source of food    value.You never tire of eating them, creating fun dishes and using them to enhance all salads and quiches as well

MUSHROOM AND ROOT VEGETABLE  STEW.

Two cups of mixed mushrooms.

Two cups of peeled and cut up carrots and sweet potatoes.

Two cups of cubed, peeled potatoes.

One cup of thinly sliced onions.

One cup of peeled cubed Granny Smith apples.

One cup of thinly sliced tomatoes and red peppers.

 

Fry all of these, in a large pan that is oiled with olive oil. As you turn them add the following spices.

Three crushed cloves of garlic, 2 teaspoons of sea salt, one teaspoon pepper, a few bay leaves in a muslin bag. You must remove the bay leaves before serving.

Add three teaspoons of curry powder, half a teaspoon turmeric and half a teaspoon of cumin and a dash of cinnamon. Add half a cup of crushed mint and fresh parsley leaves.

 Place all of this into a large oven  casserole dish. Cover with three cups of water and a little squeezed juice of two tomatoes, a grated carrot and  a few pieces of sliced celery. Cook covered for forty minutes in a medium oven. Check if the vegetables are soft.

 Serve this on a bed of cooked brown rice. Add some raisins on top and half a cup of  grated  cocoanut. You can use a dish of chutney on the side and a bowl of cut up green peppers in a little apple juice.  I  add a few sliced mushrooms that are sautéed in a little olive oil and sesame seeds. Looks great on top.   Enjoy.

MUSHROOM AND GREEN ONIONS  IN A FILO PASTRY.

I wash and cut up three cups of mushrooms,

One cup of sliced green onions,

One cup of thinly sliced onions,

 Three crushed cloves of garlic and two cups of cooked diced potatoes.

One cup of grated kohlrabi.

 Sauté the onions, garlic, green onions and mushrooms in olive oil. Use  vegetable salt, pepper ,a little garlic salt , a

grated kohlrabi and a little grated ginger. add the cooked potaotes When done let the filling cool.

Roll out filo dough and use a little oil to seal it. Mix the filling with a  cup of grated mozzarella cheese and half a cup of yogurt.   Roll carefully and seal. You can coat with a beaten egg to give a gloss and with a sprinkling of sesame seeds. Place on an oiled baking sheet and bake for twenty minutes in a hot oven.

 Serve with a green salad.

I love fresh mushrooms, but also keep the dried variety at home. They are quick to use and turn any dish into a gourmet's delight. Look at the website of www.tekoafarms.co.il . I found a great deal on information about all  different kinds  and food values of each.

Have fun and enjoy the mushrooms

LOVE AND LIGHT RONA

RON ARAD MUSEUM IN HOLON ISRAEL

THE RON ARAD MUSEUM IN HOLON….ISRAEL.

TREAT YOURSELF TO THE MOST MAGNIFICENT  BUILDING, ARCHITECTURE AT ITS BEST .

RON ARAD HAS PUT US ON THE WORLD MAP WITH THIS EXCITING, DREAMLIKE MUSEUM.

 IT IS CREATED FROM CORTEN, A WEATHERED MATERIAL IN BEAUTIFUL COLORS, THAT CURVE  TO FORM A GRACEFUL AND FUNCTIONAL BUILDING. THE INTERIOR HAS DIFFERENT LEVELS AND THE EFFECT OF LIGHT AND SHADE SHOW UP THE UNIQUE VISION. THERE ARE DIFFERENT MOODS WITH DAYLIGHT, SUNLIGHT, DUSK AND EVENING LIGHTING. THE OUTDOOR HAS  AN AREA FOR CONCERTS, SHOWS AND LECTURES. THE ENTIRE PLACE IS A VISUAL DELIGHT.

THE MUSUEUM WILL FEATURE DIFFERENT SHOWS ABOUT STYLE, DESIGN AND INNOVATIVE THINKING OF CREATIVITY.     

TAKE YOUR GUESTS AND FAMILY

TO EXPERIENCE ARCHITECTURE THAT LEAVES YOU BREATHLESS.   

POT LUCK FOR EASY WINTER MEALS

DECEMBER………2010.

When you look around, it is suddenly the end of the year………………………………  I wish you all a good month and joy in the coming 2011.

 Here are a few new ideas for Pot Luck suppers on cold nights. They are quick and easy

Always look for the vegetables and fruits in season.

 I found a vegetable called Jerusalem Potatoes, or Jerusalem artichoke [no relation to the artichoke you are thinking of] My friend  Linda, called me and told me to look for it, as the season is  short for this luscious vegetable. Tastes like heart of an artichoke and it is so easy to prepare. Also check out the zucchinis, dark green ones, large turnips and green Swiss chard, called man gold here

QUICK STEAMED VEGETABLES AND SOYA SAUCE DRESSING.

Fill the bottom pot of a steamer. Wash the following. You need a cupful for each guest. So use zucchinis, cauliflower. Sweet potatoes, peeled and sliced Jerusalem potatoes, carrots, a potato, a few chopped green onions and a slice or two of pumpkin. I cut the harder vegetables into smaller pieces and place them at the bottom. The quick cooking ones like cauliflower and zucchini, are at the top. I sprinkle a mix of Italian Herbs and perhaps a thinly sliced onion.Add a little vegetable salt and pepper and steam until all are soft. Perhaps eight minutes.

 Make a sauce of olive oil, add salt and pepper, a little Soya sauce and a teaspoon of peanut butter.  Arrange the steamed vegetables on a platter and sprinkle the sauce over it all Grate a few almonds for the top.  Enjoy.

MUSHROOM AND JERUSALEM POTATOES HOT POT

Use two cups of mixed mushrooms. Slice them Prepare two cups of peeled Jerusalem Potatoes. Slice them into finger size pieces. Add  four peeled and sliced zucchinis.Prepare   half a cup of chopped parsley and half a cup of spinach, a diced onion and two cloves of garlic. Flavor with vegetable salt, pepper and a few bay leaves. You must remove the leaves before serving. I place them in a gauze bag with two peppercorns. 

Fry all the vegetables in a little olive oil for a few minutes. Add herbs and flavors. When they  are a little soft, place them in a large oiled oven dish. Add the chopped herbs and a cup of natural yogurt and   

bake covered for twenty minutes. Serve over a platter of mashed potatoes, brown rice or quinoa. Arrange a cup of chopped chives on top and crushed  black pepper. 

FABULOUS WINTER SALAD.

Four firm tomatoes, ten radishes, a red pepper, one kohlrabi, one apple and a red onion. Cube these and mix all in a deep salad bowl.  Add half a cup of sunflower seeds and pumpkin seeds Bake six large potatoes in the skins. Slice and mix in carefully. Dress with two tablespoons of olive oil, one tablespoon of red wine or pomegranate sauce and vegetable salt, pepper and half a cup of dried onions. Serve  with a large omelets and whole wheat bread and herb butter.

Have a great week

Love and light Rona 

THANKSGIVING 2010

THANKSGIVING…………

Another year has flown by and here we are planning Family Get Togethers and meals, gifts and fun. I always advise people to plan ahead and have time to be with the guests and family. Do not go overboard and have so much to do, that you end up exhausted. We live in a world where we can plan ahead, freeze some items and store carefully in the refrigerator.

Plan the areas you will use, tables, chairs, outdoor furniture, umbrellas and plates, glasses, cutlery and cloths . Buy a few seasonal pot plants that can serve as décor and then be planted into the garden afterwards. Buy all the goodies, candies, throw away dishes, gift wrappings, bows, cards and gifts now. Have abundant extras like a few toothbrushes, toothpaste and shampoos, shower caps and sun tan items for stay over guests. You need to check the First Aid Kit for minor  scratches and injuries.

Make sure the cameras  are ready...................

Look at my  Sane and Sensible article  of November 21, 2009 for lots of recipes and ideas.

VEGETABLES TRAY FOR THANKSGIVING.

This can be made two days ahead.

Buy beets, sweet potatoes, yams, carrots, cauliflower, onions, garlic  eggplants. potatoes zucchinis,pumpkin and mushrooms. For flavors use parsley, rosemary, basil, tarragon and mint leaves. Where possible use fresh vegetables and herbs.

I wash the vegetables. The hard ones like beets, sweet potatoes and potatoes are steamed for five to eight minutes and then prepared for baking. Garlic are cut in half and sprinkled with olive oil for baking. The onions are peeled and baked whole Pumpkin, egg plant and zucchinis are sliced carefully and mushrooms are placed in a   separate dish, spiced and sprinkled with olive oil and a little juice of onions and garlic.

Arrange all the vegetables on a large baking tray that has   been wiped with olive oil. Sprinkle the rosemary on the potatoes, a little cinnamon on the sweet potatoes and pumpkin, some tarragon on the zucchinis and  use salt and pepper, vegetable salt and sprinkled dried onions on the other vegetables. The cauliflower can be steamed and then put on the tray with a little grated cheese and  chopped almonds. 
Bake in a medium oven for forty minutes, but baste with the olive oil a few times.  Cool and refrigerate. You can warm these up to serve on Thanks giving day.

FABULOUS SALAD WITH BEANS, ZUCCHINI AND FETA CHEESE.

 Buy three cups of green   beans and cut up into  finger size pieces. Steam over water with a tea bag in it. Cut the zucchinis into angles pieces and steam as well Place these into an oven dish and cover with chopped parsley and some mint leaves. Sprinkle over a dressing of lemon juice, olive oil and mixed herbs. Grate a cup of Feta cheese over this and serve in  a large bowl.  You can add one or two nasturtium flowers as décor or a few chopped hazel nuts.

COOKED SWEET POTATOES AND SLICES OF CHEESE AND BREAD STICKS.

Cook five sweet potatoes and cut into finger shaped pieces. Cool Arrange on  a flat platter. Buy a hard yellow cheese and arrange pieces of even sizes in rows with alternating bread sticks. Serve with a dressing of half a cup of orange juice and half a cup of techina, blended with a little honey and pour over and serve.

MUSHROOMS BAKED WITH BABY ONIONS AND  GARLIC.

Prepare wiped mushrooms, about thirty button mushrooms. You can use a variety of mixed mushrooms as well. Place them in an oiled oven dish.  Peel ten to fifteen baby onions and add them Use garlic cut in half and a few slices of kohlrabi. Mix in some chopped parsley and grated ginger. Add salt and pepper according to taste and sprinkle olive oil over all the vegetables. Cover and bake for twenty five minutes in a medium oven. Check and if the vegetables are soft, uncover and let it stand for a few minutes in the oven.

Serve this on a bed of mashed potatoes with lots of chopped parsley as décor. For a quick way, just split two French loaves and fill with the mushroom  mix

It all works as long as you remain smiling and relaxed

 Have a  HAPPY THANKSGIVING………………………………………………

LOVE AND LIGHT  

RONA

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