The microwave oven is great for hot-weather cooking, so I thought I'd offer the following from "Microwave Gourmet," by Barbara Kafka. Of the recipes listed in the index as kosher, I chose these for being dairy or pareve. That makes them suitable for both Shavuot and the period prior to Tisha b'Av, when many do not eat meat (sign of mourning for the Temple). All of the comments below are the author's. (The cooking times are based on a 650-700 watt standard of power.) Her reference to "kosher salt" is *koshering* salt; the coarse salt used in drawing blood out of meat. Ruth Tomato and Cabbage Soup ----------------------- Serves 4 1 can (14-1/2 oz.) whole American tomatoes with juice 1/2 cup coarsely chopped scallion greens 1/2 cup chopped flat-leaf parsley 2 Tbsp chopped fresh dill 2 cups (loosely packed) shredded white cabbage 1 small zucchini, trimmed and cut across into 1/4-in. thick slices (about 1 cup) 1/8 tsp dried oregano 1/8 tsp dried thyme 1 Tbsp kosher salt Freshly ground black pepper 1. Combine tomatoes, scallion greens, parsley and dill in a 4-cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes. 2. Remove from oven, uncover, and place in the workbowl of a food processor. Puree until smooth. Remove from food processor, leaving about 1/2 cup in workbowl. Set aside the rest. 3. Place cabbage and zucchini in a 4-cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes. 4. Remove from oven, uncover, and place in workbowl of the food processor. Puree until smooth. 5. Combine cabbage and reserved tomato mixtures in 4-cup glass measure. Stir in oregano, thyme, salt and pepper. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes. Serve hot, or allow to come to room temperature and refrigerate for Cold Yogurt-Vegetable Soup. VARIATIONS Cold Yogurt-Vegetable Soup: --------------------------- For an extremely refreshing hot-weather soup, combine 2 cups chilled Tomato and Cabbage Soup with 1-1/2 cups lowfat plain yogurt and 2 Tbsp water in a food processor or blender; blend well. Just before serving, stir 1/2 tsp chopped fresh dill into each portion. This will serve 4; repeat with remaining soup to serve 8. Strained Tomato Vegetable Soup: ------------------------------- Place tomatoes in the workbowl of a food processor and puree. Scrape into an 8-cup glass measure. Add remaining vegetables and 1 cup water. Cook, covered, at 100% for 15 minutes. Add oregano, thyme, salt and pepper to taste.
Return to RFCJ Archive Page