New Immigrant Moment - How to prepare Jell-o/Jelly/Geli

My six-year-old daughter had a tonsillectomy this Sunday.  My husband stayed in the hospital with her while I came home to hold down the fort.  I wanted everything to be perfect for their return, right down to a full selection of sorbet, ice pops and jello.

Sunday night after all my cleaning (in honor of my husband's birthday) I went to read the directions to our Osem Gelli mix.  The Hebrew was way over my head!  I thought it said something about two cups of boiling water, but I didn't know if I needed to add ice or cold water, like Jell-o brand, etc.  So I SMS-ed a couple friends and ended up scanning the box.

The answer:

How to make Osem Gelli:
Add two cups boiling water, mix until all powder is dissolved.  Store in the fridge.

Happy Birthday Aaron!  And get well soon Adele! (Who sounds like she's been sucking on helium balloons.)

UPDATE: Adele informed me she doesn't like jello!  Who doesn't like jello?!?  She prefers rice cakes.

Alfalfa Sprout Salad

Quick Tip: If you make a non-lettuce salad with sprouts and parsley, you can dress it ahead with no wilting.

My good friend Leor shared this recipe with me.  Her pictures are included.  She says, "You have to triple/quadruple the dressing for a big salad."

Ingredients 
romaine lettuce
alfalfa sprouts
purple onion
cucumber
strawberries
candied almonds

Dressing:
1 tbsp balsamic vinegar
3/4 tsp freshly ground pepper
1/2 tsp sugar
1/4 tsp salt
 2 tbls almond oil or canola oil

Did you know that the recent E. Coli outbreak in Germany was traced to organic bean sprouts (not cucumbers)?  Sprouts have been known to be problematic for harboring food-born illness.  If you are worried, grow your own sprouts!  It's easy and exciting.  Check out my post on growing alfalfa sprouts.

Jerusalem Vacation cont. - Two more reviews

If it sounds like I'm focusing too much on the food, it's partly because this is a food blag, and partly because I really like food.  So where did we leave off...

Tuesday night we ate at an overpriced Asian restaurant - Sheyan.   The atmosphere was lovely.  The service was great.  Like all the restaurants we saw, they had an English menu.  The food was not much better than you could get at a take-out place like Sini Speed for a lot less money.  (See my review and take-out tips.)  We paid 300 NIS ($88) for two wanton soups, two little cups of hot Saki, and two entrees.  There was nothing wrong with the food, it just didn't have the subtle gourmet flavors I would expect from such a restaurant.  I did see some very pretty things coming from the kitchen, though.

On our last day we worked up an appetite all morning to we could get Belgian Waffles for a late lunch before heading home.  We stopped at Katzefet, where we found a nice selection of ice cream, soft serve "bio" frozen yogurt, and an array of shake ingredients.  For 25 NIS ($7.30) you get a large Belgian waffle with all the syrup and topping you want, plus whip cream and a scoop of ice cream, any flavor.

Balabasta Festival

Food, music, art, and everything in between - what more could you ask for?  If you will be in Jerusalem this July, check out the Balabasta Festival, every night in Machne Yehuda Market.  You will surely find something to make you smile!
Here is a video showing the happenings in the shuk, plus the 'usual' things being sold in the shuk.


Balabasta Video Link

You may also enjoy my Jerusalem restaurant reviews: Rimon & Gabriela and Sheyan & Katzefet or my photo essay of Shvil Izzim Dairy Restaraunt posted on Facebook. Don't forget to 'Like' Cooking Outside the Box!

Two Jerusalem Dairy Restaurants

Thanks to my my brave and generous in-laws, my husband and I are on vacation right now!  I'm still reminiscing about our gustatory delights yesterday, so I thought I'd share.

Lemonana

For lunch we went to Rimon, which a friend had highly recommended.  It has a great location in the Mamilla shopping center with a balcony overlooking Jerusalem city center.  The large indoor and outdoor seating was very full on this summer Sunday afternoon, and thank G-d, there was a large outdoor non-smoking area.  Unfortunately, the smokers got the best tables along the terrace.  The menu was pretty standard for an Israeli dairy cafe.  The pesto in my husband's quesadilla was excellent.  I would definitely recommend anything with pesto. 

Kosher Cooking Carnival - Tammuz

I am honored to host this month's edition of Kosher Cooking Carnival (KCC), a monthly round-up of kosher cooking ideas and eats.

If you're new to Cooking Outside the Box, bruchim habayim, welcome!  I hope you'll browse my blog while you're here.  Check out my blogroll for other great food and Jewish blogs.




Looking for something to cook?  

This Shabbat my In-Laws, including my vegetarian sister-in-law came for dinner.  I made upside-down stuffed peppers and an avocado dip with cherry tomatoes, cumin, garlic, and some red pepper.  I discovered that the cold leftovers are good mixed together!  I am also hosting a designer apron giveaway.

Rivki's rhubarb ginger muffins

At Kosher Cooking for Ordinary People,  Rivki Locker makes Rhubarb Ginger Muffins (right) and an Onion Tart.

At for Your honor, Lizard makes a simple Summer Squash Salad with avocado.  I like her instructions in the form of a slide show.  For dessert,  Lizard makes a delicious looking Berry Rhubarb Pie with a beautiful lattice work crust.

Mrs. S. makes her own DIY Vanilla at Our Shiputzim: A Work In Progress..  I like her commentary on olim getting things from the states.  My in-laws just brought me Zip Lock bags!

Upside-Down Stuffed Peppers with Vegetarian Stuffing

Is it so wrong that I fancy myself a genius for cooking the peppers on top of the stuffing?  The peppers get more roasted, the rice stays moister, they are easier to stuff, and the half-pepper is a better portion for a side dish.

This is really two recipes in one.  First I'll tell you about the stuffing, a pilaf which is an excellent balanced food for vegetarians.  Then I'll tell you about the stuffed peppers.  You can serve the pilaf by itself, or stuff the peppers with waterever mostly-cooked grains you have.

Apron Giveaway!

Update: WINNER ANNOUNCED 

I have a selection of five adult and two child designer aprons finally ready to giveaway!  I will give at least one away this month.  The winner(s) will choose their favorite and I will ship it.  Multiple entries per person are possible.  To enter:

• Follow me on Blogger/Google Reader, Facebook, and/or Twitter.  Comment* telling me where you are following me, and you will get one entry for each.  (It still counts as an entry if you were following me before the contest, just leave a comment.)



#1: Recycled jeans. Tie waist

• Tell your friends, tweet, and post on your blog or Facebook.  Comment* claiming your friends when they follow me, or have them comment including your name or blog.  One entry per referral.

# 2: Recycled jeans, patch logo

#2 detail: adjustable button waist

#1 Detail:   button neck, chest pocket, patch logo.  

Growing Alfalfa Sprouts

I was at my friend's house last week and asked her mother if she was still growing alfalfa sprouts.  I had them in salads and wraps at their house on previous occasions, but didn't see any in the kitchen.  She told me how I can grow my own sprouts with no special equipment.  Thank you Mrs. Lankin for the seeds, stockings, and instructions!

What you need:

Empty plastic soda or water bottle (1 liter works well), cut off the top before the place where it narrows.

(Or other thin, tall container)

The foot of one stocking to stretch over the bottle

1 tsp sprout seeds (I'm using organic alfalfa seeds)*

Water

Gazpacho - Two Recipes for Summer

Gazpacho is great for the summer and requires no cooking.  Below are two different recipes. The first is a recipe my parents have been raving about, originally from SimplyRecipes.com.  The second is for an authentic Spanish Gazpacho from The Splendid Table guest David Rosengarten.  It makes a creamy, silky soup with just a few more steps, but less ingredients, than the first recipe.