Right now is the time when many gardens are starting to yield great fresh veggies and produce. This means it is the perfect time to experiment with summer versions of your favorite fall and winter dishes like autumn vegetable soup. To make a summer version of this dish you will first want to go to your garden or to your local farmer’s market to see what is in season. Grab a selection of veggies like sweet corn, herbs, green beans, peas and tomatoes. Chop up these veggies and boil them in organic chicken or vegetable broth to make a quick soup that will freeze beautifully.
If you have a BBQ planned for the 4th of July weekend and if you intend on making beef brisket Jewish recipes, then you can cut up the leftovers and add them to your veggie soup. You can also slice the leftovers super thin and package them for sandwiches. The key to meal planning in the summer is to reduce the amount of time you spend in your kitchen and to be resourceful with leftovers.
During the summer months we all get a little tired of the hot weather and the seeming lack of holidays and family celebrations. After all the 4th of July is really the last holiday to speak of until the fall when Labor Day caps off the summer. To get a little taste of the holidays consider making lighter versions of your favorite Hannukah Jewish recipes as a special mid-summer treat.
Do you have tips for summer cooking? Post your ideas below.
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Now that Hannukah is officially over, it is time to deal with all the holiday leftovers. As I peer into my refrigerator I see half a brisket, some potatoes, stewed carrots, sweet potatoes and countless sweets wrapped in cling film. Since I am sick of cooking, I want to do as little cooking as possible over the next several weeks. Fortunately, with a crock pot and a few plates of leftovers, I will have a great dinner that can be served for dinner tonight and lunch tomorrow.
Leftover Brisket Stew
Ingredients
Leftover brisket
Leftover baked potatoes
Leftover carrots
Leftover sweet potatoes
Leftover gravy
15 ½ ounces of beef broth
salt and pepper to taste
Crock pot
Directions
Turn on your crockpot.
Cut up brisket and left over veggies into bite sized pieces and place in the crockpot.
Add in left over gravy and a can of beef broth. Stir to incorporate.
Add salt and pepper to taste.
Cover and allow to heat through.
Serve as stew night number one, add noodles and a little extra water or broth on the second day and serve as beef noodle soup.
Being resourceful with the ingredients that you have is what makes home cooking affordable. For other ideas on how to use the leftovers from your Hannukah Jewish recipes look for traditional Jewish recipes or easy Jewish recipes. Keep in mind that you may need to alter these recipes to take advantage of your selection of leftover ingredients. I’ll see you next week to talk about New Year’s Eve cooking!
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