Its summer time. I may not have mentioned it yet, but I am not a summer person. I much prefer overcast skies and cool temperatures. Days of endless heat and merciless sun light are just too much. Give me a nice dark room with air conditioning.
Yet, I live in Israel and for about six months of the year, the weather is unremittingly sunny and hot. Thank God there are air conditioned rooms. I have a special pair of sun-glasses that are designed for mountain climbing. They cut out 94% of all light, blocking even the ambient light from the sides of my face.
This weekend, we are going out for dinner and having guests for lunch. I usually make soup for dinner, but tonight I have a day off. One of my readers asked for the recipe of Oriental Potato Soup. It appears at the end of this post.
Stay cool and out of the sun!
Dinner - out
Lunch - 16
Cajun Chicken Cutlets
Pigs in a Blanket (Moshe B'Teva)
Cajun Rice (Onions, Peppers, Celery, Cajun Spices and Rice)
Plain white Rice (for those picky eaters)
Roasted Vegetables (Zucchini, Onions and Peppers)
Home made cookies for dessert
Recipe: Oriental Potato Soup
1 Gallon of beef stock or equivalent from bullion cubes
1 pound of beef in 1/2 inch cubes or slices
6 large potatoes cut into bite sized pieces (matchsticks, or cubes)
1 cup soy sauce
1 bunch of green onions diced
1/4 cup sesame oil
1/4 cup vegetable oil
Marinate the beef in the soy sauce, green onions and sesame oil four at least 30 minutes
In a large pot, saute the beef mixtures in the vegetable oil until it is all browned. Add the stock and the potatoes. Cook for about 45 minutes and taste. You may need to add more soy sauce if the soup is not salty enough. Don't add salt, the soy sauce has plenty and adds to the taste of this soup.
The recipe is very forgiving. I have made it without the beef. I have also substituted one or two large onions (diced) for the green onion.
This soup is a major hit at our house. It is really comfort food.