tag:blogger.com,1999:blog-3681973395810278422012-01-29T23:40:54.708-05:00Exploring tikkun olam by feeding the world.Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.comBlogger301100tag:blogger.com,1999:blog-368197339581027842.post-53017291263667692007-10-03T10:13:00.000-05:002007-10-03T10:18:41.264-05:00

The Need To Feed is leaving its Blogger home and migrating over to Wordpress. Please stop into the kitchen for a chat or a bite.http://theneedtofeed.wordpress.comBye, Blogger. It's been fun.

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com12tag:blogger.com,1999:blog-368197339581027842.post-24720765265107805742007-08-04T19:44:00.001-05:002007-08-04T20:41:52.823-05:00

These are really easy to make and are always a hit. Make more than you think your family or guests will eat because people will gobble them up! Give yourself an hour to get these on the table, unless you have chopped the vegetables in advance.4 lbs. skirt steak, cut to fit your grill pan or grill2 green peppers, seeded and cut into 1/4" strips1/2 large white or sweet onion, cut into 1/4" strips1/

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-72158603072892588682007-08-04T19:21:00.000-05:002007-08-04T19:46:07.705-05:00

It's been weeks since I've posted anything here. I must have been so busy preparing for Jeopardy! that I forgot to add some recipes. Tonight, I made guacamole to go along with fajitas for dinner. Trust me, this is the best guacamole you'll ever taste.6 tablespoons white or sweet onion, finely chopped7 tablespoons cilantro, roughly chopped (2-3 pulses in the food processor)1 cup tomatoes, finely

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-10350987072271008692007-05-31T12:07:00.000-05:002007-08-04T19:51:05.507-05:00

Here's a wonderfully green condiment that goes great with grilled skirt steak or grilled vegetables. Chimichurri is the national sauce of Argentina and Uruguay. There are hundreds of versions. When I went to make the sauce the other day, I mistakenly bought curly parsley instead of flat-leaf, and I did not have enough fresh lemon juice. So, I substituted the curly parsley and added some fresh

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com1tag:blogger.com,1999:blog-368197339581027842.post-42237466734766115002007-05-31T11:33:00.001-05:002007-05-31T11:51:27.957-05:00

It's been a while since I've posted here. I just came across a delicious recipe for tomato dill soup that is light enough for summer fare.1 stick butter2 medium carrots, peeled and diced2 ribs celery, peeled and diced2 teaspoons finely chopped fresh garlic5 tablespoons all-purpose flour1 28-ounce can whole Italian plum tomatoes, drained and retain juice1 1/2 cups tomato juice1/4 cup tomato puree1

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-51094644474516443372007-04-05T10:44:00.000-05:002007-04-05T10:54:34.156-05:00

Gefilte fish, literally "stuffed fish," used to be like a fish mousse cooked in the fish skin. Today, gefilte fish is known as balls of processed freshwater fish (whitefish, carp, pike) vacuum-packed in gelatinous goo. You can easily the stuff right out of the jar, but poaching it makes gefilte fish a little sweeter and less fishy.Although I credit my favorite aunt with this recipe, it was really

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-88525532184098992212007-04-05T10:34:00.000-05:002007-04-05T10:43:39.280-05:00

Charoset, a mixture of chopped fruits and nuts, symbolized the mortar used by the Israelite slaves in Egypt. Recipes vary greatly, depending on the family's country of origin. My family is decidedly Ashkenazi (Eastern European), but Sephardic (Mediterranean and Asian) flavors really perk up otherwise bland Passover food. You can use this condiment like a chutney, and it would be good with roasted

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-57513540937720701562007-04-05T10:15:00.000-05:002007-04-05T10:34:06.539-05:00

The original recipe appeared on Gourmet's website and included endive. Blech! While I mostly like endive, it was a bitter and disharmonious addition to this recipe. That's why I adjusted things and made it my own.1 medium eggplant, unpeeled, cut into 1/4" circles1 teaspoon kosher salt1/2 cup extra virgin olive oil1/3 cup balsamic vinegar1/2 teaspoon freshly ground black pepper1 1/2 lbs. zucchini,

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com4tag:blogger.com,1999:blog-368197339581027842.post-6805777279763430082007-03-28T17:21:00.000-05:002007-03-28T16:28:57.718-05:00

My recipe is adapted from one by David Rosengarten. His key idea was to use a Kobe (Wagyu) beef brisket. While Kobe beef tends to be expensive, the lesser cuts and grades, like chuck and brisket, are only a dollar or two more per pound than regular beef. The difference in the final product is amazing.6 tablespoons simple olive oil or vegetable oil3 lbs. onions, peeled and sliced evenly4 teaspoons

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com2tag:blogger.com,1999:blog-368197339581027842.post-84341204306792149702007-03-02T11:04:00.000-05:002007-03-02T12:20:39.367-05:00

It's time for Purim here, and the wild boys are expecting lots and lots of hamentaschen. Hamentaschen are traditional Ashekenazic Jewish cookies usually eaten at Purim. Purim is a Jewish holiday, a feast, celebrating the deliverance of the Persian Jews from Haman's plot to kill them all. We read the Book of Esther, give mutual gifts of food and drink, give charity to the poor, and generally whoop

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com2tag:blogger.com,1999:blog-368197339581027842.post-30571444384491644582007-02-23T01:23:00.000-05:002007-02-23T01:40:06.002-05:00

When I was a younger mother and cook, I devised my own recipe for chicken like "Shake & Bake". This is my middle son's favorite dish, and we had it for dinner tonight. These measurements are an approximation because this dish is so old-hat for me. Also, this is not for the cholesterol-watchers because the crunchy skin is so delicious.6 chicken leg quarters5 eggs1/4 cup fresh lemon juice (from 1/2

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-70332107240488064122007-02-19T19:12:00.000-05:002007-02-19T19:28:41.259-05:00

2 tablespoons unsalted butter2 tablespoons olive oil1/2 large onion, diced1/2 bell pepper, diced3 stalks celery, diced1 tablespoon minced garlic2 lbs ground veal3/4 cup red wine2 24-ounce jars of your favorite marinara sauce (I like Mom's or Rao's.)1/2 teaspoon kosher salt1/4 teaspoon black pepperpinch sugar2 20-ounce packages fresh or frozen cheese-filled tortellini, such as Buitoni (family size

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com7tag:blogger.com,1999:blog-368197339581027842.post-91644616244327598952007-02-19T19:06:00.000-05:002007-02-19T19:35:05.551-05:00

You just never know where inspiration comes from. I crafted this recipe and the one for Tortellini Bolognese from ones I saw in a supermarket flyer.6 heads Belgian endive, rinsed10-12 sprigs fresh Italian parsley, rinsed6 slices turkey bacon (center-cut bacon is OK)1 lemon, for juice3 tablespoons extra virgin olive oil1/4 teaspoon kosher salt1/4 teaspoon black pepper3 1/2 ounces crumbly

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com1tag:blogger.com,1999:blog-368197339581027842.post-51276072969559023812007-02-14T19:36:00.000-05:002007-02-14T19:52:15.105-05:00

Serve these with your favorite beef dish, or even better, with my Roasted Tenderloin of Beef.16 oz. cremini (baby portobella) mushrooms, cleaned and de-stemmed1/2 cup diced onion4 cloves garlic, minced3 tablespoons unsalted butter1/4 cup olive oil1/2 cup dry red wineKosher saltBlack pepperSlice the mushrooms cross-wise into 1/8" slices.Melt butter and olive oil in a heavy skillet over medium

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com1tag:blogger.com,1999:blog-368197339581027842.post-42123982575143581972007-02-14T19:25:00.000-05:002007-02-14T19:49:42.599-05:00

This is a perennial favorite in this house. Caveat: beef tenderloin is an expensive cut of meat, so consider making this dish for a special occasion. Plan on purchasing approximately 1 pound of meat per person, pre-cooked and -trimmed weight. Ask your butcher to trim and tie the tenderloin for you.5 lbs. beef tenderloin, trimmed and tied3 tablespoons unsalted butter, meltedkosher saltblack

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-28151225425623440532007-02-02T09:00:00.000-05:002007-02-03T18:23:33.528-05:00

Honeybells tangelos are hybrids of tangerines and grapefruit. They are sweeter, juicier and pulpier than regular oranges. Honeybells are easy to peel, and thus a nearly perfect fruit! Their season is very short: late December through late January.A Honeybell is actually a Minneola tangelo. It is a cross between a Duncan grapefruit and a Dancy tangerine. Each fruit is usually 3-3.5 inches in

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com56tag:blogger.com,1999:blog-368197339581027842.post-82502826288317110322007-01-17T13:44:00.000-05:002007-01-17T14:10:48.176-05:00

This one's made on the stove, but you could easily adapt it for the crockpot*.4 tablespoons vegetable oil1 cup minced onion3 tablespoons minced garlic6 teaspoons ground cumin1 lb ground veal1 lb ground chicken1 lb ground turkey4 cups chicken stock1 jalapeño chile, seeded and chopped1 15-oz can pinto beans, rinsed and drained2 15-oz cans cannellini beans, rinsed and drained1 can Great Northern

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-8283402860721347612007-01-17T13:04:00.000-05:002007-01-17T13:24:21.029-05:00

Another savory tart that is a big hit in the autumn, especially at Thanksgiving.Pastry dough1 tablespoon unsalted butter1 tablespoon vegetable oil1 lb. mixed fresh wild mushrooms: cremini (baby bella), oyster, chanterelle, shiitake, quartered lengthwise2 tablespoons finely chopped shallot1 teaspoon chopped fresh thyme (1/2 tsp dried thyme OK)3/4 teaspoon salt1/4 + 1/8 teaspoon black pepper1/2

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com3tag:blogger.com,1999:blog-368197339581027842.post-68517380249831805232007-01-17T12:52:00.000-05:002007-01-17T13:03:42.521-05:00

This dish is adapted from one made with duck at Brigtsen's in New Orleans. I serve it with brown rice and a tossed green salad, although green beans would go well, too.5 boneless, skinless chicken breast halves2 tablespoons olive oil1 cup orange juice1 cup low-salt chicken broth1/3 cup Creole or whole-grain Dijon mustard1 1/2 tablespoons honey1 1/2 teaspoons hot pepper sauceKosher saltBlack

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-17689419524955053152007-01-05T11:34:00.000-05:002007-01-17T14:18:11.542-05:00

This is a big hit with my boys. It makes a huge batch and is better the second day.4 lbs. ground beef2 medium onions, chopped1 green bell pepper, chopped2 garlic cloves, minced2 14-oz. cans diced tomatoes, undrained1 32-oz. can crushed tomatoes1 6-oz. can tomato paste1 can Rotel diced tomatoes with chilies1/4 cup chili powder1 tablespoon sugar1 teaspoon kosher salt1 teaspoon black pepper1/2

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com2tag:blogger.com,1999:blog-368197339581027842.post-91310620685478599422007-01-05T11:33:00.000-05:002007-01-17T14:24:30.370-05:00

Ramblin' Mom asked for some crockpot recipes to get her through her busy season at work. Hope you won't find these unnecessarily "taxing".2 medium onions, sliced thin8 oz. mushrooms, quartered3 lb. chicken, cut up or 3 lbs. boneless, skinless chicken thighs2 cloves garlic, minced16 oz. canned plum tomatoes1 cup tomato sauce1 teaspoon kosher salt1/4 teaspoon black pepper1 1/2 teaspoons dried

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com3tag:blogger.com,1999:blog-368197339581027842.post-27635702869238197442007-01-04T23:29:00.000-05:002007-01-04T23:45:09.058-05:00

This is a mixed green salad with mandarins, dried cranberries, pecans, and goat cheese. It is a great beginning for a holiday meal or anytime you want something out of the ordinary. Once again, this recipe is for a big crowd, but it can easily be halved without concern.2 1/4 cups orange juice12 tablespoons dried cranberries or pomegranate seeds6 tablespoons olive oil2 tablespoons vinegar:

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com1tag:blogger.com,1999:blog-368197339581027842.post-55473468591699006502007-01-04T23:14:00.000-05:002007-01-17T19:38:39.109-05:00

For Anne.Pastry Dough3 leeks, white part only, sliced thin3 tablespoons butter8 oz. goat cheese2 eggs plus 1 egg yolk3/4 cup half-and-half1/2 teaspoon saltBlack pepper to tastePinch of grated nutmegSpecial equipment: 10" round tart pan with removable bottom or quiche pan; rolling pin; pie weights or dry beansLightly flour your work surface and rolling pin. Roll out pastry dough into an approx.

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com1tag:blogger.com,1999:blog-368197339581027842.post-68700729927817708592007-01-04T23:03:00.000-05:002007-01-04T23:28:47.947-05:00

This classic pastry dough works well for both savory and sweet pies. I do not use the food processor for this recipe because there is a risk of overworking the dough. I prefer the control of a pastry blender (seen at right). 1 1/4 cups all-purpose flour1/4 teaspoon salt3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes2 tablespoons cold vegetable shortening,

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-38602825636452171472007-01-03T11:28:00.000-05:002007-01-17T19:40:47.894-05:00

Mashed potatoes are easy and pretty quick to make from scratch, and they taste so much better. This is a hearty, full-fat version. You can easily substitute reduced-fat sour cream and milk with no difference in taste or texture. The lowest-fat way to make mashed potatoes is to use low-sodium chicken broth in place of the dairy products; however, this will affect taste and texture. I would still

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com8tag:blogger.com,1999:blog-368197339581027842.post-51847883777378564902007-01-03T11:18:00.000-05:002007-01-17T19:45:10.366-05:00

3 lbs. ground turkey or chicken, or a combination of the two1 medium onion1/2 green or red pepper8 oz. mushrooms3/4 cup unseasoned breadcrumbs1 tablespoon curry powderKosher salt and pepper to taste2 eggsPreheat the oven to 375ºF. Cover a baking sheet with aluminum foil.Place the ground turkey in a large mixing bowl. Dice the onions, peppers, and mushrooms and add to the bowl. Mix.Add the

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com0tag:blogger.com,1999:blog-368197339581027842.post-27231433360503542712007-01-03T10:59:00.000-05:002007-01-17T19:47:16.433-05:00

This is my much-requested recipe for meat- and rice-stuffed green peppers. It feeds a small crowd.10 large green peppers1/4 cup olive oil3 tablespoons butter1 cup chopped onions3 garlic cloves, minced3 lbs. ground lamb or veal, or a combination of the two4 cups cooked rice (or two bags of Success white or brown rice, cooked and drained)1 cup grated Parmesan cheese4 oz. goat cheese4 tablespoons

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com1tag:blogger.com,1999:blog-368197339581027842.post-64532441465685428482006-12-29T16:51:00.000-05:002007-01-17T19:48:43.020-05:00

2 15-oz cans artichoke hearts, drained and chopped1 cup grated Parmesan cheese1/2 cup mayonnaise1/2 cup sour cream1/4 teaspoon paprika1/2 cup minced onionsPreheat the oven to 350ºF.Combine the artichokes, cheese, mayonnaise, and sour cream, mixing well. Stir in 1/4 cup of minced onions and taste. Add more onion if necessary.Spoon mixture into an 8" square baking dish. Bake until bubbly and

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com1tag:blogger.com,1999:blog-368197339581027842.post-1492235188258836162006-12-29T16:32:00.000-05:002007-01-17T19:50:38.480-05:00

1/4 lb. butter26 oz. frozen chopped spinach (16 oz. bag + 10 oz. box)2 large cans artichoke hearts, drained1 1/2 pints sour cream (reduced fat OK)1 cup finely chopped onion1 cup grated Parmesan cheesesalt and pepperPreheat oven to 350ºF.Place spinach in a microwave-safe dish and add 1/3 cup water. Cover the dish and microwave on High for 8 minutes. Drain the spinach.While the spinach is cooking,

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com1tag:blogger.com,1999:blog-368197339581027842.post-73613492551623246262006-12-29T16:12:00.000-05:002007-01-17T20:11:59.568-05:00

This blog was borne of many requests for me to share recipes I've collected and developed over the years. I am not a chef. I am a mom who cooks. Feeding my family and, occasionally, my friends is one way I show love for them.Food is a potent force in the world. It is but one way I reveal my identity. I am exploring the woman I've become through the food I create. The metaphysics are Laura

Alto2http://www.blogger.com/profile/04383871934188791511noreply@blogger.com1