Rachel’s Recipes





At the Scott house we have every intention of trying new and exciting dishes. With four kids in the house it is nearly impossible. Like most people, we tend to rely of the trusted few recipes over and over again. One of our granddaughters has a father who is an Israeli national and she lived in Israel for a couple of years. I try to make things that are familiar to her. Evah’s Israeli Salad is a version of a salad common in the countries surrounding Israel, as well as in Morocco, where her ancestors have a history. A staple at Shabbat (Friday at sundown until Sunday at Sundown) meals is Moroccan Paprika Fish. It has a little kick to it, but it is absolutely delicious.

Baked Peaches with Cinnamon is a great alternative to cobblers. Simple and fuss-free, these little babies are to die for with a dollop of fresh whipped cream or vanilla ice cream. With the overwhelming heat these days, what better way to cool off than to enjoy Virgin Pina Colada. These are made with coconut milk rather that canned cream of coconut. Of course, you can always liquor them up if that’s your thing.

Submit your recipe ideas or your favorite recipe and a little above and why you love it to [email protected].

Bon appétit.

EVAH’S ISRAELI SALAD

1 pound Persian or English cucumbers
1 pound ripe tomatoes, seeded
½ cup onion
½ cup fresh parsley
¼ cup extra virgin olive oil
¼ cup lemon juice
Salt and pepper to taste

Mince onions and parsley. Dice cucumbers and tomatoes into ½” cubes. In a mixing bowl, beat together oil and lemon juice. Add salt and pepper to taste. Mix in other ingredients and toss well. Chill before serving.

MOROCCAN PAPRIKA FISH

6 fresh fish fillets (best to use a dense, firm fish like grouper,
halibut, sea bass or snapper)
1 bunch fresh cilantro or parsley, chopped
1 red bell pepper, cut into strips
½ jalapeno pepper, mined
3 tablespoons minced garlic
1 can garbanzo beans / chick peas
¼ teaspoon turmeric
1 cup water
1 cup white wine
1/3 cup olive oil
1 ½ tablespoons paprika
Salt and pepper to taste

In a bowl, combine cilantro, garlic, turmeric, water, wine, oil and paprika. In a large baking pan with tall sides, pour half of the mixture. Season fish with salt and pepper before placing in pan in a single layer. Scatter chick peas, bell pepper and jalapeno over fish. Pour remainder of oil mixture over fish. Cover and bake 20 minutes at 350 degrees. Uncover and bake additionally until fish is flaky and no longer translucent.

BAKED PEACHES WITH CINNAMON

Fresh peaches, one per person
Butter, two pats per person
Cinnamon sugar, prepared or made at home to your liking

Wash and cut peaches in half, discarding pit. Place on a non-stick baking pan. Sprinkle with cinnamon sugar and top with a pat of butter on each half. Bake at 375 degrees for 8-12 minutes or until soft. Top with fresh cream, whipped cream, caramel or whipped cream.

VIRGIN PINA COLADAS

1 cup pineapple juice
1 cup canned coconut milk
¼ cup sugar
¼ cup heavy whipping cream
1 teaspoon vanilla extract
8 cups cubed ice

Place all ingredients in blender and process until smooth. Serve in a chilled glass.



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