I'm moving back to Israel in a few weeks. Its been 4.5 years since I left and I'm ready to come home again. I don't know yet where I will re-settle, but I am sure that wherever it is, I will be hosting Shabbat dinners and lunches. As a taste of things to come, here is a recipe that I have been making in the USA. My current diet is a bit on the strange side, low protein and low carbs, so finding interesting recipies has been a challenge. This one is a winner. Cauliflower soup with Kale 2 Tbsp canola oil 2 Tbsp flour 6 cups vegetable broth 4 cups water 3 stalks celery - chopped 1 large onion - chopped 1 head cauliflower - chopped 4-6 cups chopped Kale 3-4 cloves garlic - finely choppped 1 tbsp olive oil 1 tsp salt Heat the canola oil in a soup pot. Add the flour and cook for a couple of minutes to make a roux. Add the water, broth, celery, onion and cauliflower. Simmer for 20 minutes until the cauliflower is soft. U...
Hospitality and Food along with a little Jewish content. These are the records of our weekends with guests. Meals are rarely less than 10 people and frequently top 20. Recipes and Philosophy included.