Recipe Category Archives: 30 Minutes or Less

Creamed Parsnip Apple Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

parsnip apple soup

Parsnip Apple Soup. Yum. Just Yum.

Parsnips are one of my favorite roots; they are definitely not for chicken soup only!

Parsnips tend to be mildly neglected this side of the pond. Not so in our Sephardi Cuisine, they are no shrinking violet. Consider the intriguing Hot and Sweet Parsnips of my country!

In this delicious parsnip apple soup, not only does the parsnip not get discarded after cooking, it is indeed the co-star of the show, all the way up there with the apple: What a match! Short, sweet and dazzling ingredient list. Plus the seasonings add such a nice warmth, with the kick of curry setting off all the sweet flavors.

Sage and granny smith apples: A real celebration of winter flavors!

Moreover, parsnip apple soup is naturally low-carb and gluten-free, and I am confident you will love it as much as my guests do.

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Cold Yogurt Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments 

cold yogurt soup

Cold Yogurt Soup is a celebration of green fruit and tangy flavors.

This soup is wonderfully refreshing, and so pretty, a summer soup winner. No cooking! For optimal results, fold in the reserved diced fruit just before serving. The  flavor match (honeydew, kiwi, mint, green apples, green grapes) is unbeatable.

We want to leave this cold yogurt soup pale green

So no extraneous additions like red or yellow fruit please!

Dairy-Free? No problem!

This soup will be perfect vegan as well, in fact I serve it that way quite often on Shabbos with meat meals. Just use coconut yogurt, and add a little lemon juice!

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Black Bean Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Cocoa Coffee Levana Nourishments

black bean soup

Black Bean Soup with Chocolate? Huh?

I recently teased my friend Sara into identifying the odd ingredient in my black bean soup, which she loved. This naughty cook enjoyed watching her racking her brains, and didn’t feel any guilt about it: After all, she was working for food, and was kept guessing through a second bowl. PS, she never did identify it, she said all she could tell is that this was like no other black bean soup she ever had. That’s the magic of chocolate!

Canned beans will work here just fine

The soup has lots of fabulous flavors going for it. If you want to go all out, go ahead and add some Tex Mex toppings: Corn chips, guacamole, salsa etc.

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Blackened Chicken Breasts Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

blackened chicken

This blackened chicken is ideally moist.

In fact it is so moist I only use chicken breasts for the whole dish, and end up with fork-tender blackened chicken. The other thing that keeps them good and moist, is, I leave the chicken breasts nice and medium-thick, meaning not pounded thin as cutlets.

The blackened chicken mixture here is a real quickie

That’s because Levana Nourishments is packed with good flavors and textures; no need to duplicate them!

Nothing as delicious and succulent than chicken breasts cooked the right way, that is, not overcooked even by a second. Even if it looks slightly pink inside, remember the residual heat will reach the center in no time, and cook it to perfection. Do not pound the chicken breasts; leave them nice and thick.

I like to serve this blackened chicken dish over mixed greens, as a main-course salad, but there are several more interesting ways to serve blackened chicken: by themselves with a couple side dishes; cold and diced in a sandwich, with some avocado, lettuce and tomato; with corn salsa; with tomato salsa, etc…. you get the picture: All choices are guaranteed to be delicious.

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Fish Fillets with Fresh Tomatoes Recipe

By on March 19, 2017 in

 with Levana Cooks, using Garden Vegetable Levana Nourishments

fish fillet with fresh tomatoes and lemon

For this fish fillets dish, I love to use tilapia!

Now, I know tilapia often gets a bad rap.

And that’s a real shame. I admit I do not use the tilapia fillets imported from China, as the public cannot sort out the disturbing rumors about China raising tilapia in unsanitary conditions. But all other tilapia fillets sources are good. Tilapia is versatile, widely available and inexpensive. I always use the large ones (7 to 9 ounces), they never let me down or go to pieces on me during the cooking process. I serve it quite often when my husband and I spend Shabbos alone, and want to stick to our easy and lean Sephardi stovetop favorites. You have a lot of poetic license for this recipe, so I will include all basic ingredients on the basic list, and list the rest as optional.

Fresh tomatoes and sliced lemon are what makes this dish so delicious, bold and fragrant, and are a constant. The rest is added when I want to turn this fish fillets dish into a more substantial main course. Any way you make it is fantastic.

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