Israeli salad

I went on Birthright in June and had a blast. Even though I've been back for almost two months I still haven't processed the trip.

Israel is breathtakingly beautiful, totally chaotic, cold, friendly, delicious, comforting, and irritating all at once. It's hard to describe unless you've actually been there.

Their food is marvelous. It tastes far fresher and much more real than the stuff we get here at home. Israel does grow most of its own food, and because the country is so small, food doesn't have to travel far to get to hungry people.

In Tzfat I found a Yemenite shop that sold malawach. I relished the impossibly flaky, buttery warm frybread, filled with freshly cut tomatoes and blazing hot skhug. A good thing, too, since I never came across it again.

Israelis know how to make breakfast. Every breakfast, be it humble or fancy, is an array of salads made up of fresh vegetables (some marinated, some not), hummus, labneh, and bread. Sometimes there's shakshuka. (I was happy that my poor man's shakshuka tastes pretty much like the real thing.) The best thing is that all those veggies and fruits don't weigh you down for the rest of the day. I felt fantastic and refreshed every day, despite total lack of sleep, because breakfast was such a clean meal.

When I got back, I missed the felafel, the salads, and the breakfast spreads. Below is a really easy recipe for Israeli salad that's great to make now because it's the peak of tomato season. Serve it fresh.

Israeli salad
4 firm, ripe tomatoes, seeded
2 English cucumbers, peeled or 4-8 Persian cucumbers, washed
Juice from 2 lemons
Olive oil to taste
Salt and pepper to taste

Dice the tomatoes and cucumbers. Toss in a bowl with the lemon, olive oil, salt, and pepper. Correct the seasonings and serve.
Tagged lunch quick vegan

Three quick lunches with beans

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If you're like me, you don't have a whole lot of time during the week to spend cooking dinner in the evening, much less prepare lunch for the next day.
I'm always looking for ways to streamline meal preparation so that I can have yummy food ready to go after I come home from work and when I wake up in the morning. Don't get me wrong--I love to cook. I just can't spend all of my time during the week doing it.

To that end, a slow cooker is a terrific tool to have in the kitchen. You can cook in your sleep. You can cook while you're at work. Chopped carrots, celery, and onions become stock the next day. Sauces simmer overnight and develop deeper flavors (adobo gets better and better). I don't know why I waited so long to get one.

At around $1 per pound, beans are an inexpensive source of protein and fiber.

Here are three yummy things to do with them during the week.

Paul came up with the following recipe on a whim. He's a huge fan of dill and a bigger fan of tomatoes, and since tomato season's in full swing, there's no reason to skimp on them. We make a pound of beans at one time (1 pound beans + 2 quarts water, slowcooked on low for 12 hours).

Chickpeas with dill, lemon, and tomatoes

Per serving:
 1/2 cup cooked chickpeas
1 T lemon juice
5 cherry tomatoes, sliced in half
1 tsp dill
salt and pepper to taste

Toss all ingredients in a Tupperware container and let marinate in the fridge until lunchtime. Serve cold.

My ninang does her chumus a little differently than usual--she removes the skin from the chickpeas for a smoother texture. 

Chumus, Ninang-style

1 cup cooked chickpeas
1/2 to 1 cup tahina 
1-3 cloves garlic
1/4 to 1/2 cup olive oil

Turn on a food processor. Drop in garlic cloves through the chute, then turn it off.
Add chickpeas and tahina, then pulse to incorporate garlic.
Pulse in enough olive oil to make it cohesive. 
Garnish with chopped sundried tomatoes and zaatar and serve with pita chips, carrots, snap peas, etc.

Green beans and heirloom tomatoes steamed in butter and herbs

1 T butter
1-3 cloves garlic, minced
1/2 lb green, wax, or similar beans, washed (leave them a little wet)
1-2 heirloom tomatoes, sliced
1-3 basil leaves, torn
dried herbs, salt and pepper to taste
1/4 cup sliced almonds, toasted (optional)

Heat a pan over medium heat.
Add butter and wait for it to melt. Once it melts, add garlic and saute for 30 seconds or until fragrant.
Add beans and tomatoes. Stir to coat with butter. Add dried herbs, if using. 
Cover the pan, leaving a tiny crack for a little steam to escape. Wait approximately five minutes.
After about five minutes, uncover and taste the beans for doneness. I like mine on the crunchy side. They're done when they're tender.
Top with basil and sliced almonds. Serve hot. The picture shows them with soba noodles. 
This can be reheated in the microwave on high for around 30 seconds.
Tagged lunch quick slowcooker vegetarian
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