Persian Charoset— Haleg
June 28th 2011By Reyna Simnegar
from Persian Cooking from the Non-Persian Bride Persian charoset (Haleg) is fabulous! This is my mother-in-law’s charoset recipe. I buy already ground walnuts and almonds to make my life easier. I also purchase date paste so I don’t have to grind that either. The rest of the ingredients I process together into a wet paste similar in texture to chummus. Charoset spice is made by Sadaf and you can get it online; or simply mix equal parts of cardamom, ginger, and cinnamon. Keep haleg refrigerated and if it gets too thick, thin it with grape juice or even sweet wine to give it a grown-up twist!
Curried Waldorf Salad
March 7th 2011By Eating Well
Perfect for lunch, a touch of curry powder and a pinch of Cayenne pepper add a spicy zing to this lower-fat Waldorf salad.
Curried Chicken with Fresh & Dried Cranberries
March 7th 2011By Eating Well
Perfect for those nights were you have to work late and don't have time to make dinner, this Indian-spiced chicken stew can be made ahead in just one hour and reheated to perfection.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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