Defrost a can of frozen orange juice, add water, sugar and herbs and Voila- you have a basic orange sauce that gets caramelized when baked in the oven over whatever protein you choose. Use this sauce as is, or dress it up by adding a splash of orange liqueur and/or […]
This colorful, light salad that is seen in Israel on every breakfast, lunch and dinner buffet, has become so well known the world over; that is is simply called Israeli Salad. This salad goes with everything. From adding it to Falafel to spreading it over Schnitzel, Israeli Salad adds color […]
Wikipedia tells us that fried cheese began in Cairo during the Middle Ages and was popular through the time of the Otttoman occupation. Since then, country after country has put their own spin on this hot melted delight. We have Queso Frito from Spain, fried Mozzarella sticks and Mozzarella en […]
Several years ago, quinoa started popping up on Passover tables. It is now a staple. There is kosher for Passover quinoa, quinoa flakes, quinoa flour…I’ve seen this amazing supergrain used as a replacement for rice in sushi and as a satisying side dish to meat and fish. Quinoa, itself has […]
I love mashed potatoes. Actually, I love all potatoes; but I’m talking about mashed here. I find that I make mashed potatoes most often when I’m serving meat. Consequently, I don’t add butter, milk or cream to the potatoes. Olive oil is my “go to” for a little healthy fat […]
I think in color and contrasting flavors and textures! When I saw the rainbow sweet Chioggia beets, I imagined them with juicy mildly acidic blood red oranges, pale green mellow avocados and crisp white endives. Toss the salad with a Lemon Vinaigrette and you have a perfect and beautiful first […]
Chimichurri Sauce originated in Argentina. It is a spicy fresh herb sauce that is spooned generously over grilled meats. There are a million ways of adjusting the spiciness and herbiness of Chimichurri. I made this sauce several times before I found a balance that worked for me. I tend to […]
You can make these Puff Pastry Straws out of store bought puff pastry made with butter or the non-dairy variety made with margarine. I usually make them non-dairy so that I can serve them with a meat meal. It doesn’t get easier than slightly rolling out the defrosted pastry, sprinkling […]
I’ve never met anyone who doesn’t love Arancini. Arancini are balls of risotto, most often stuffed with cheese, rolled in crumbs and fried. They are a somewhat guilty pleasure and everyone adores them. I decided I needed to make Arancini that we could enjoy with a meat meal-without cheese. Here […]
Jessica, of Jessica’s Natural Foods, asked me to choose one of her granola’s and create another recipe for her. I chose the nut-free (except for coconut) Gluten-Free Cherry & Berry Granola; so my grandchildren, who are allergic to nuts, could sample my new dish. This granola, like all of Jessica’s […]