Tostones (Double Fried Plantains)

This was one of the side dishes for our New Year’s dinner 2007. For the full menu, see this post.

For a great recipe and easy-to-follow instructions, visit the 3 Guys from Miami’s tostones page.

Onion Soup

Adapted from Julia Child’s Mastering the Art of French Cooking’s Soupe a l’oignon.

Serves 6-8

Ingredients

5 medium onions (thinly sliced)
3 tablespoons olives oil
1/4 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
8 cups chicken stock
1/4 pound gruyere or Swiss cheese (grated)

Method

1. Cook the onions with the oil in a covered pan over low heat for 15 minutes.
2. Uncover the pan, raise the heat to medium and add sugar and salt (sugar helps the onions to brown).
3. Cook for 30-40 minute, stirring frequently, until the onions turn golden brown.
4. Sprinkle in the flour and stir for 3 minutes (this will help to thicken the soup). Take off the stove.
5. Heat the chicken stock to boiling in another pan and blend with the onions.
6. Season to taste and simmer for another 30-40 minutes with the lid partially off.
7. Before serving, mix in half the cheese, then sprinkle the rest on top.

Quinoa Tabbouli

Serves 4 as a side dish.

Part 1: Quinoa

Ingredients

1/2 cup quinoa
1 cup water

Method

1. Put quinoa and water into a pot.
2. Bring to a boil, then lower heat and let simmer until all water is absorbed (10-15 minutes).
3. Fluff with a fork and let cool to room temperature.

Part 2: Dressing

Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice
1 clove of garlic (crushed)
1/2 teaspoon dried peppermint
1 teaspoon salt

Method

1. Mix ingredients in a large bowl
2. Add cooled quinoa and mix. Let sit while cutting vegetables.

Part 3: Adding the Vegetables

Ingredients

2 tomatoes
1/2 cup green onions, about one bunch
1 cup parsley
2 roma tomatoes
10 green olives
1 red pepper
lemon wedges
1/4 lb sheep’s milk feta OPTIONAL

Method

1. Finely chop all vegetables.
2. Add to bowl and mix well.
3. Serve with the feta cheese and lemon wedges (or squeeze the lemon on each serving before bringing to the table).

Orange Soup

During the days immediately following my brother’s passing, our apartment was filled with family and friend cleaning, cooking, singing, hugging, and doing anything they could to help us heal. My three aunts who, along with my mother and two other sisters, grew up on a kibbutz in the northern part of Israel, made us this soup, which is a soup frequently prepared for children who don’t like vegetables, but who find the orange color difficult to resist.

Serves 4

Ingredients

2 yams (peeled & chopped into 1 inch pieces)
2.5 cups squash (peeled & chopped into 1 inch pieces)
3 carrots (peeled & chopped into 1 inch pieces)
2 small potatoes (peeled & chopped into 1 inch pieces)
1 medium onion (chopped in small pieces)
10 cloves garlic (cut in half)
2 tablespoons olive oil
7 cups water
salt & pepper to taste
3 sprigs of cilantro or parsley

Method:

1. Add vegetables, garlic, onion, oil, and water to a pot.
2. Bring to a boil, then allow to simmer until vegetables are soft.
3. Let cool a bit, then puree in a blender or food processor.
4. Return to stove, add salt and pepper to taste and reheat.
5. Slice cilantro or parsley in thin ribbons and put on top of soup to serve.

(With 4 servings, each serving is worth 6 points in Weight Watchers)