Seasonal Cooking

 

Fresh Seasonal Food For The New Year

 

Contributed by:

 

0 comments | Leave Comment

 

With the holidays quickly approaching, we find ourselves yet again in the kitchen preparing daily feasts for our families and friends. Whether we are cooking traditional foods or new recipes, we sometimes get lost in the idea that the more complicated the recipe, the tastier and more impressive it is. In my own cooking, I find that it’s usually the simpler recipes using fresh and in season produce are the most delicious and healthier to boot.  Let’s put the healthy back into the new year and cook fresh, seasonal foods!

Here is a favorite recipe of mine, Moroccan Mint Beet Salad. Pairs beautifully with any fish appetizer from gefilte to sea bass and everything in between.


 

Out Of The Dessert Box Grilling

 

Contributed by:

 

0 comments | Leave Comment

 

Grilled desserts are real showstoppers. The high heat oF the grill greatly amplifies the sweetness of summer fruits. In this recipe, grilled plums make a unique dessert salsa. If the jalapenos are too adventurous for you, use only one, or leave them out entirely– I find that it really punches up the flavor of the salsa. Any stone fruit can be substituted for the plums (apricots, peaches, nectarines).

This recipe uses the grill for 2 components: the plums for the salsa, and the pound cake. A medium-high grill is needed both times. If you make the salsa a day or two in advance, the flavor will only intensify.  To assemble the dessert:


 

3 Recipes For The Perfect Burger

 

Contributed by:

 

1 comment | Leave Comment

 

There is nothing like a juicy burger, all siz- zling and crackling right off the grill to get the appetite going. I love grilling season and will arm wrestle my husband to see who gets to do the honors.

The Perfect Burger


 

Pick Your Own Blueberries and Make A Salad

 

Contributed by:

 

3 comments | Leave Comment

 

Summer is a time for playing outside, riding bikes, jumping in the pool, and of course fresh berry and vegetable picking.

As a child I never actually went to a farm to pick berries. There was a wooded area in our neighborhood that had wild berries. My siblings and I used to take strolls through our neighborhood to pick the unruly red berries right off the bushes. No washing was necessary. How we knew they weren’t poisonous, I don’t know! (That was the 70’s.) It wasn’t until I was an adult and had children of my own that I found out about picking berries and vegetables on farms.


 

A Quick and Easy Summer Meal

 

Contributed by:

 

0 comments | Leave Comment

 

It’s Summertime and the cooking is easy. There aren’t many days that I feel the urge to cook ad infintum over a fryer and multiple pots of boiling water. I tend to lean on the easy, which isn’t true the rest of the year – or of course for a holiday. I’m busy researching for a book so with time at a premium, I thought about a 15 minute soup.


 

Cooking with Flowers

 

Contributed by:

 

0 comments | Leave Comment

 

It is fascinating to eat a plant in every stage, from a micro plant, to a blossom and then finally to a fruit. Each step of the way, the plant is giving its all, and we can enjoy it, every bite of it!

I remember as a kid, my father told me that the huge Tiger Lilies growing by the side of my childhood home were edible. I was fascinated
as we stood together watering the huge garden of the showy, bright blossoms. I was spellbound as I watched my dad pluck a petal off one flower and pop it into his mouth. Immediately I was hooked.


 

The Independence Day and Molasses Connection

 

Contributed by:

 

0 comments | Leave Comment

 

It’s almost July 4th and every American is thinking fireworks and parades or lemonade and fried chicken but my mind turns to molasses.

Really.


 

Four Fantastic Summer Salads

 

Contributed by:

 

0 comments | Leave Comment

 

Delicious fresh salads using all your favorite vegetables and some new ingredients you will want to add to your pantry.


 

Cheesey Recipes For Shavuot

 

Contributed by:

 

0 comments | Leave Comment

 

 

This recipe for halibut comes from a fisherman we met many years ago in Alaska. We spent a wonderful day out on his boat halibut fishing, and we caught some huge fish. Since we knew we would be eating halibut from the freezer for months to come we asked the fisherman for his favorite halibut recipe. His answer surprised us. He told us to stuff it with cheese and roll it in bread crumbs.  It was a surprising answer. Up until that point I never would have thought to combine fish and cheese, but we figured that a halibut fisherman must know something about eating fish .  That night I made this cheesy fish in the cramped kitchen of our RV and it instantly became a favorite.  It isn’t an elegant dish, since the cheese oozes all over, but it is do delicious no one seems to mind.  I like to make the dish with halibut but any firm white fish will work just as well.


 

4 Spring Salads That Wow

 

Contributed by:

 

1 comment | Leave Comment

 

Throughout the year, a common Shabbat side dish in America might be butternut squash pies made with store-bought crusts laden with shortening. A dessert might be I-can’t-believe-it’s-not-cream-cheese cheesecake. Chicken might be smothered in duck sauce (what sauce? You mean sugar and cornstarch?) or barbeque sauce (a.k.a. molasses, vinegar and cornstarch)

Hearty Salad with Gorgeous Mustard Greens


 

DIY – Baked Root Vegetable Chips

 

Contributed by:

 

6 comments | Leave Comment

 

The first time I tried store bought vegetable chips I was smitten by the colorful, crispy vegetables that are the perfect balance between sweet and salty. They were hard to come by at the time but whenever I had a chance, I’d savor each bag (by myself!). Now that I figured out how to make them at home, I can enjoy these root chips any time, all year. They are very simple, really cheap and taste just as good, if not better. Also, I love dipping them in babaganoush for a healthy, fun snack on Passover or any time.

They key in this recipe is to use a mandoline slicer so the chips cook evenly and are uniform in size. The thinner they are sliced, the crispier and more delicate.  I baked them instead of frying them to keep them even healthier and if you leave the skin on the vegetables that is an extra nutrition boost too.  I used beets, turnips and yams, but you can use any root vegetables and make them this same way.


 

Two New Ways To Make Pot Pie

 

Contributed by:

 

1 comment | Leave Comment

 

Growing up, pot pie night was the highlight of my week, dinner-wise at least! The idea of getting my very own little dish, piping hot out of the oven, made me feel so special. My mom used to make the classic chicken pot pie, but I thought it was time to recreate my favorite childhood dish. The best part is that it’s a one pot meal which means easy clean up, and who doesn’t love that?

If you love pizza, this dish is for you! Served in an nontraditional way, and filled with a unique blend of vegetables, both adults and kids will be excited for dinner. Feel free to substitute your favorite vegetables for the ones in the recipe.


 

Hail To A Slaw

 

Contributed by:

 

0 comments | Leave Comment

 

To be quite candid, if I may, I never really celebrated Presidents’ Day. It’s not because I am not patriotic. On the contrary, I nationally still identify myself as an American; even from living overseas. While I may not be too pleased with the current administration governing the country, I appreciate what the country still represents: Freedom, Liberty, Equality and Justice for all. I am not denying that we had great leaders who made an impact on America for the greater good. Their overall dedication to establishing and building the country, creating a haven for the poor and persecuted deserves my utmost respect and honor. Even though I made Aliyah, I still appreciate the freedoms and opportunities I’ve had growing up in America. At day school, we would recite the Pledge of Allegiance before class.

While I grew up celebrating July 4th and Thanksgiving, I never saw Presidents’ Day as a cause for celebration. While it is an established national holiday, all it meant to me was having a day off from school or work. We did spend a lot of family quality time together. We either went to a museum, sports event, or a movie. We didn’t throw any swanky dinners or parties.


 

How A New Recipe Is Born

 

Contributed by:

 

0 comments | Leave Comment

 

Normally I would enter into my kitchen and if I don’t have anything specific in mind I’d open the refrigerator and look for the leftovers; then whatever I find I start making something out of it. Sometimes when I stuff vegetables or dough I use the remaining filling to spontaneously create a new dish. Normally in cases like this no one asks me for the recipes, so in general I don’t write them down.

Now I learned my lesson. I posted a picture of one of my food creations on Facebook and one of my fans asked for the recipe – what a catch. Well I have to be honest and say this was one of those recipes that I improvised without taking notes.


 

10 Healthy(ier) Snow Day Treats

 

Contributed by:

 

0 comments | Leave Comment

 

Being a New Englander I should not have been so surprised to see snow this winter, but it hasn’t been quite so cold and snowy around here for a few years.  When I was at home in Cambridge, MA for the first snow storm of the season I saw the local news covering the blizzard non-stop during the news broadcast.  That was when I realized that we are in for a long, cold winter which calls for warm, hearty meals and treats. For those of us who don’t spend our snow days shoveling snow or sledding (I wish!) for hours on end, here are 10 healthy(ier) snow day meals and treats.