Israeli Salad

One of my first jobs was working in an Israeli Restaurant in the Valley. I learned a lot that summer. Not only did I waitress, but I cooked and learned how to prepare so many amazing Israeli dishes. This was a Mom and Pop restaurant and Mom and Pop didn't speak very much English. So we did a lot of communicating through our love of food. One of my favorite dishes that I ate every day was Israeli Salad. It is such an easy delicious addition to any meal. All you need are tomatoes, cucumbers, onions, preferably red, lemon juice, Olive Oil and I added grilled corn for fun. I am so lucky to have so many nice friends who are growing abundant amounts of veggies in their garden, I am able to make my favorite Israeli Salad.

 

Dice Cucumbers

Dice Tomatoes

Dice onions

 

Squeeze the juice from 1/2 lemon

Israeli Salad

Ingredients

• 6 cucumbers, diced
• 4 roma (plum) tomatoes, diced
• 1/2 red onion, diced
• Grilled Corn on the Cob (corn cut off cob)
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons fresh Lemon Juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Toss the cucumbers, tomatoes, onions and corn together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.I have linked up with these fabulous recipes!
   
   

Easy One Pot Beef Stew

Easy One Pot Beef Stew. One pot meals are a this cook's dream. I really don't care for cleaning a lot of bowls and pots. One pot is enough to clean. With no cleaning to do, I have more time for eating and cooking! On this rainy, cloudy day, comfort food is number one on my list. Easy one pot beef stew is a perfect comfort meal. This is an easy meal that you can cook in the oven or slow cooker. It will be one of your favorites too. Serve with a chunk of French Bread or serve over egg noodles. Delicious!

Here's what you will be needing for yummy beef stew: Beef Chuck, Tomato Paste, Balsamic Vinegar, Flour, Salt and Pepper, Onions, Garlic, Potatoes, Carrots, Celery, Beef Stock, Water, Oregano, Rosemary, Thyme and flat leaf parsley.

Place beef, tomato paste, flour, salt and pepper in pot.

Chop onions into slices.

Cut potatoes into chunks

Cut carrots into chunks.

Cut celery into chunks.

Place vegetables and herbs into pot.

Fresh herbs and fresh veggies, make the perfect stew.

Pour in beef stock and water.

Stir up all ingredients for stew.

Make sure you have enough liquid to cover beef and vegetables.

Cook until meat is fork tender. About 2 1/2 -3  hours.

Ingredients

• 3 pounds Beef Chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes
• 1/3 cup tomato paste
• 3 tablespoons Balsamic Vinegar
• 2 tablespoons flour
• Grey salt and fresh ground Pepper
• 1 pound medium onions ( about 2) cut into slices
• 1/2 pound Yukon Gold potatoes ( about 3) well scrubbed, cut into chunks
• 5 stalks celery with leaves, cut into chunks
• 1 pound carrots, well scrubbed, cut into chunks
• 6 garlic cloves smashed
• 4 cups water
• 2- 26 ounces low -sodium beef stock
• 4 sprigs oregano
• 2 sprigs rosemary
• 4 sprigs thyme
• 4 sprigs flat leaf parsley

Directions

1. Preheat oven to 350 F.
2. In an 11 quart roaster/ broiler pot, with a tight fitting lid, combine beef, tomato paste, vinegar, flour and salt and pepper. 
3. Add chopped vegetables and herbs, water and beef stock. 
4. Stir stew every 1/2 hour or so.
5. Cook for 2 1/2 - 3 hours or until meat is fork tender. 
6. If desired, season with salt and pepper. 
7. Remove herb stems.
8. Serve beef stew with crusty French Bread.

8 servings

Adapted from Martha Stewart Living


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