Hi there!
I am happy to share with you two comfort foods that are especially suitable for the wintry weather that has come upon us. These include:
'Organic Legumes Mix' by 'Tvuot'
'Tomato spread with Olive Oil' by 'Neptune'
Organic Legumes Mix by 'Tvuot'
The "Tvuot" company, which specializes in organic and natural food products, is offering an organic legumes mix that contains a rich variety of legumes and organic grains. The satisfying and nutritious mixture includes green lentils, red lentils, green peas, groats, adzuki beans and spelt wheat, and is suitable for preparing delicious winter foods including soups, stews, hot side dishes and warm salads. You can see a suggested recipe below.
The mixture provides the body with complete plant protein, vitamins and minerals, including B vitamins, iron, zinc, calcium, chromium and magnesium. The dietary fiber in the mixture contributes to a feeling of satiety.
The mix is available in supermarkets and nature stores throughout the country.
PRICE: 16.90 NIS for a package of 500g.
KOSHER CERTIFICATE: Kosher Parve under the supervision of the rabbinate of Mateh Yehuda and Badatz Belz.
Tvuot's Organic Legumes and Meat Stew
Ingredients:
1 Pack of "Organic Legumes Mix"
250 grams of minced meat
1 onion cut into medium cubes
3 cloves of garlic, sliced
1 coriander root, peeled and cut into medium cubes
1-2 stalks of celery, sliced
1 large potato, peeled and cut into large cubes
1 carrot, cut into medium cubes
Some broccoli flowers
1 tablespoon soy sauce
1/3 teaspoon turmeric
1/4 teaspoon cumin
1.5 teaspoons of sweet paprika (whoever likes - can replace half a teaspoon of sweet paprika - with hot paprika)
1/2 teaspoon black pepper
4 tablespoons olive oil
1-2 teaspoons salt (add only at the end of cooking)
Water
Preparation:
Soak the mixture in water for about half an hour. Filter, rinse and then filter again.
Fry the onion in olive oil in a saucepan until translucent. Add the garlic and fry until lightly golden.
Add the minced meat. Fry until it becomes a light brown and then break the clumps of meat, while continuing to fry.
Add the mixture of legumes and spices, except the salt and vegetables, and mix.
Add water to cover + 2 cups of water. Bring to a boil.
Lower the heat, cover and cook until the beans soften. When almost tender (after about an hour), add the vegetables and continue to cook with the pot covered and on low heat for another half hour until the vegetables soften. Add salt and fix seasoning.
** If you prefer a thinner stew, add another 1/2 to 1 cup of water.
Tomato Spread with Olive Oil by 'Neptune'
Neptune (1990), a company that specializes in the development, production and marketing of spices, sauces and spreads, is launching a new spread - "Tomato Spread with added Olive Oil". The delicious and high-quality spread, which joins the company's fine series of spreads, will upgrade any toast, pasta or sandwich! The Parve spread is suitable for any dish and is free of monosodium glutamate or food coloring.
Neptune's suggested serving is to prepare a Quesadilla, a Mexican dish made from tortillas stuffed with the tomato spread, cheese, vegetables and spices. You can prepare it eather with two tortillas with cheese in between, or with one tortilla that is folded in half during preparation.
Available at the following chain stores: Bitan Wines, Hazi Hinam, Barkat, MCK, Salah Dabah and in private stores around the country.
PRICE: 9.90-12.90 NIS for a packaging weighing 180g.
KOSHER CERTIFICATE: Parve under the supervision of the Jerusalem Haredi community and the Chief Rabbinate of Beer Sheva.
Neptune's Quesadilla with the Tomato Spread and Smoked Mozarella
Ingredients:
6 small or 3 large tortillas
1 jar of "Tomato Spread with Olive Oil" by Neptune
250 grams of smoked mozzarella cheese
A little olive oil
Variation: olives, sliced champignon mushrooms, corn, fresh sliced onions, fried onions, strips of roasted pepper, tuna fish and more.
Preparation
Grease a pan with a little oil - the diameter of which is larger than that of the tortilla. Heat and place one tortilla in the pan.
Spread tomato spread on it, and sprinkle cheese on top. Add toppings according to your preference. Leave a margin of 1/2 - 1 cm from the edges.
Cover with another tortilla, and slightly press together the margins of both.
Fry for 2-3 minutes, until the tortilla is golden-brown. Flip over, and heat for another 2 minutes, until golden.
Cut in half or in triangles, and serve.
** When using a single large tortilla, after adding the toppings, fold the tortilla in the middle and press together the edges. Fry as above.
Beteavon,
Talma
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