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About shain

  • Birthday February 10

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  1. Lunch! What'd ya have? (2017)

    More pasta for lunch (because pasta is always good and i have so many tomatoes to use). Linguine alla puttanesca.
  2. Dinner 2017 (Part 6)

    That's nice to know I did a quick google search, and while the "regular" preparation looks delicious, I stumbled on this: http://glanne.blog.sohu.com/13482098.html know I'm going to have to practice my mediocre tofu slicing skill. Dinner - Chana masala. Rice with black lentils, okra, coconut milk and thai red curry. Scrambled eggs and green beans with yogurt and asafetida based sauce. Yogurt and mango chutney.
  3. Fruit

    Carefully picked prickly pears - that's a dangerous fruit (although I never yet heard of someone dying killed by it, so coconuts stay on top). A good trick is to quickly burn the sharp bristles, then wash well to remove any left. When served well chilled, they definetly worth the trouble.
  4. Lunch! What'd ya have? (2017)

    Quick meal - Linguini with raw tomatoes (salsa cruda) and ricotta.
  5. Dinner 2017 (Part 6)

    Vegetarian mapo tofu (mushroom based), with hand made thin noodles. I find the noodles more pleasant in this dish than the traditional rice. The noodles are velvety and do good justice to the flavorful oily sauce.
  6. Dinner 2017 (Part 6)

    Eggplant fatteh The sauce is made of yoghurt, a little tahini paste, chili, parsley, garlic, cumin, cinnamon, allspice, sumac, pepper. mixed with fresh tomatoes. Adding baked eggplants and charred onion. Hot and tender chickpeas (and a few cowpeas, because I was a tad short on this size of chickpeas). Crisp baked pita slices. Mix it all well. Then back to the oven for a few minutes, to heat up. Add more yogurt, sumac and toasted nuts (pine nuts & cashew).
  7. Lunch! What'd ya have? (2017)

    It's 33 degrees and humid outside (91 F), I needed something cool. Chlodnik - Cold beet soup with buttermilk, cucumbers, dill, spring onions, seeds of anise fennel and dill, pepper. Topped with soft boiled eggs and sour cream. Served with toasted dark rye.
  8. Dinner 2017 (Part 6)

    Hard to beat a classic. Plenty of basil this year, as the plants seems to benefit from their new spot under the partial shade of the ficus tree. And dessert - those were a gift, and likely the most flavorful litchy I had.
  9. I'm heading to SF area for work in a couple of weeks - So thanks for all of those who posted suggestions in this thread! I'm going to be staying a couple of nights in the city, within a walking distance from Chinatown. If someone have specific recommendations for good vegetarian food, I'd sure like to hear them.
  10. Dinner 2017 (Part 6)

    If I may suggest, I have a similar recipe: It works well with lemons alone.
  11. Dinner 2017 (Part 6)

    Fusilli with mozzarella, tomato, plenty of garlic and basil. A little cream and some chili. Baked until the top is crunchy. Picked a few figs fro a nearby tree. Tasty, but they will improve in a few weeks.
  12. Breakfast! 2017 (Part 2)

    Keeping in theme with blue_dolphin - Spicy shakshuka with extra soft eggs and tahini. Also some bread to soak it all up.
  13. "Biscuits cake" - it's a very popular homemade dessert in Israel, mostly due to being easy and quick to make. It's made with commercial biscuits (in the British meaning of the word). My favorite version, and the one I made this time is filled with sour cream and vanilla mousse and topped with dark chocolate and sour cream ganache.
  14. Lunch! What'd ya have? (2017)

    Takeaway. Grapevine leaves and cabbages are filled with rice, with different flavorings each. Green stuff is wild chicory with onion. + Labneh and zaatar.