Eating healthy, easy and tasty
Try your hand at these simple yet tasty recipes.
August 3, 2010 12:29
2 minute read.
(photo credit: gourmetkoshercooking.com)
1 stalk celery, chopped
My husband is in
Eretz Yisrael now so I know the temperatures. This is an easy dinner;
if you buy the rye bread instead of making it, you won’t heat up your
kitchen. Just pick up some cold cuts and some pickles and you’re all
1 tablespoon yeast
1 tablespoon sugar
1-3/4 cups warm water
1 tablespoon salt
3 tablespoons oil
1 cup rye flour
4 cups bread flour
1-1/2 teaspoons caraway seeds, if desired
yeast and sugar in water until foamy – about 10 minutes. Whisk in salt
and oil. Stir in rye flour, then bread flour and caraway seeds if
using. Knead until dough is smooth and elastic. Add more flour if
necessary. Oil the bowl and roll dough in it. Cover with damp towel
and let rise for 2 hours. Punch down and form 2 loaves. Place in
greased loaf pans, cover and let rise for an additional hour. Preheat
oven to 350 degrees. Bake for about 40 minutes until browned and hollow
sounding when tapped.
Classic Cole Slaw
2 bags ready pack cole slaw mix
2/3 cup mayonnaise
¼ cup white vinegar
1 teaspoon salt
¼ teaspoon pepper
Mix all dressing ingredients together and pour over coleslaw. Refrigerate (about 1 hour) to let flavors absorb.
2-1/2 pounds potatoes
1 onion, chopped
2 carrots, chopped
2 hard-boiled eggs, chopped
½ cup sugar
½ cup water
¼ cup vinegar
2 tablespoons cider vinegar
½ teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon dry mustard
2 large eggs, lightly beaten
Place potatoes in a large saucepan; cover with water. Bring to a boil.
Reduce heat; simmer 20 to 30 minutes. Cool; peel and chop. Mix with
onion, celery, carrots and chopped eggs.
Whisk together remaining ingredients. Cook over medium heat, stirring
constantly, until thickened. Pour over potato salad and gently toss.
Keep refrigerated but serve at room temperature.For more great recipes, go to www.gourmetkoshercooking.com