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Wednesday, December 11, 2013

Orange- Rosemary Roast Chicken


Lots of people have been asking me for recipes for whole chickens. Honestly, roasting a whole chicken is one of my favorite ways to eat chicken, not to mention that sometimes (like this week actually) you can get whole chicken for so cheap that it is a crime not to buy it. Of course you can bring it home and cut it yourself but there is just something about a whole roasted chicken- cooked right they come out succulent, moist, and juicy and just a few ingredients go a long way to give it great flavor. This combination of orange and rosemary really is divine with chicken. The taste wasn't too overwhelmingly orange and the orange wedges stuffed in the chicken helped to steam the chicken from the inside and contributed to its moistness. If you know me, or have ever eaten in my house, you would know that I rarely eat what I cook because by the time I sit down at the table after spending hours in the kitchen I just have no appetite anymore but I broke my own rule and devoured this chicken. With beautiful oranges in season now and whole chicken for a measly 10 shekel a kilo this is going to be my go to Friday night chicken. Mayonnaise may seem like an odd ingredient but it does what butter would do on a roasted chicken which is help the skin become crisp and golden and helps to keep the chicken breast moist. If you are opposed to mayonnaise however, you can just use some olive oil. Enjoy!



1 3-4 pound chicken
1 orange, cut into 4
1 head garlic, keep it whole just slice the top off to expose the cloves
3 stalks rosemary
1/2 medium onion
1 1/2 Tbl mayonnaise
salt, pepper, granulated garlic powder and paprika
1/2 cup orange juice


Preheat the oven to 375. Place the chicken in the pan breast side up and stuff the cavity of the chicken with the orange wedges, the head of garlic, 1 stalk of rosemary and the onion. If all the orange doesn't fit in you can just keep it in the pan. Spread the mayonnaise all over the chicken and season the whole chicken with salt, pepper, granulated garlic and paprika. Pour the orange juice in the pan and add the other stalks of rosemary to the pan as well. Roast covered for an hour and a half. Uncover and roast for another 45 minutes, basting with the pan juice occasionally until golden.



Saturday, December 7, 2013

Roasted Butternut Squash and Chestnut Soup

I should have totally gotten my act together to get this soup on the blog before Thanksgiving but alas it was not meant to be. But it would have been perfect, I'm just saying. Good thing soup is necessary now that winter has hit us but good over here and this velvety soup hits the spot. I love chestnuts. Love them. But Lord Almighty, why does it have to be so hard to peel them?! At least twice a year I buy a big bag full, follow all Google directions for roasting perfectly, put them in the oven, wait patiently and excitedly for them to be ready, and then spend endless minutes trying in vain to peel them while simultaneously trying to avoid hacking up my fingers on the sharp peels. Honestly, I do not know what I am doing wrong but THANKFULLY they now sell ready to eat, perfectly smooth and peeled chestnuts in every store and very reasonably priced. I can now get my chestnut fix weekly without having to bandage my hands. The taste of chestnuts are subtle but I love how they add their pleasantly starchy texture and delicate earthy sweetness to this soup. Paired with the roasted squash, the soup, cooked with stock and then pureed yields a beautiful velvet texture that is a delightful to eat. So though I am sad this was not what would have been an amazing appetizer for a Thanksgiving meal I will happily be enjoying it throughout the next wintery week. Enjoy!


1 large butternut squash, peeled and cut into chunks
2 medium sweet potatoes, peeled and cut into chunks
3 Tbl oil, divided
12oz (340 grams) peeled chestnuts
2 shallots, or one purple onion
2 cloves garlic
7 cups chicken stock or vegetable stock
1/4 tsp ginger
1/4 tsp cinnamon
pinch of nutmeg
salt and pepper to taste


Preheat the oven to 375. Place the butternut squash and sweet potatoes on a baking sheet and toss with 2 Tbl  oil and season with salt and pepper. Roast for 25 minutes until the squash starts to become tender. Add the chestnuts to the roasting pan, toss with the vegetables and roast another 10 minutes. Heat the remaining one tablespoon oil in a soup pot and saute the shallots and garlic. Add the roasted vegetables and chestnuts to the pot and add the stock and spices. Season to taste with salt and pepper and bring to a boil. Simmer for about 20 minutes and then puree the soup and serve.







Sunday, December 1, 2013

Cheesy Mexican Latkes

Is it sacrilegious to have Mexican food on Chanukkah? It almost feels like it is, but my theory is that as long as it's fried it counts. I made a Mexican themed Chanukkah meal for some family that came over including a "make your own burrito" bar but the highlight to me were these latkes. Potatoes and cheese go SO well together that I do not know why it did not dawn on me sooner to combine the two. The cheese ( in this case cheddar and mozzarella) in the mixture sort of helps to form this crispy cheesy crust on the latke that remains crispy even after many hours and has that unbelievably delicious and addictive taste of baked, slightly well done cheese that I love- you know, like the cheese that falls of your pizza and gets a little done and almost tastes like a cheese cracker? The whole latke is a cheese (and potato) cracker. Trust me on this one, you are going to want to make them. To add to the Mexican theme I added some chopped jalapeno which you could leave out if you are not into heat and some chopped cilantro. I served them topped with guacamole, salsa, sour cream and more cheddar and we could not stop crunching away on them. There are still 4 days left to Chanukkah, plenty of time to add these to your menu! Enjoy!



6 medium potatoes, shredded ( I hand shredded which leaves you with less liquid- if using the food processor, strain out as much liquid as you can)
4 large eggs
1 small jalapeno, chopped finely
1/4 cup chopped cilantro
1/3 cup flour
1/3 cup oil
3/4 cup finely grated cheddar cheese
1/2 cup shredded mozzarella
salt and pepper to taste
oil for frying
guacamole and sour cream for serving

Mix the potatoes, eggs, jalapeno, cilantro, flour, oil, cheeses and season with salt and pepper. Heat about an inch of oil in a frying pan until hot. Fry until crispy and flip over and crisp the other side. Drain on paper towels and serve.



Sunday, November 24, 2013

Black Lentil Couscous Salad with Pomegranate and Pistachios

Thanksgivukkah is almost upon us and I haven't even had a minute to think about it or plan!And if Chanukah is upon us that means my blogoversary is almost upon us and I haven't even attempted to plan for that. Basically, it's time to buckle down and get crackin' on some menus! In the meantime, I will leave you with this salad which honestly is pretty festive and might actually make a great addition to your Thanksgivukkah table. I came up with this salad for a fair we were doing this past weekend selling salads and dips and wanted to present an interesting and unique grain salad. This one was a big hit and my husband loved it so much he is hoarding the leftovers. Crunchy pistachios, sweet tart pomegranate, tiny currants, earthy lentils and light and airy couscous all with the delightful undertone of orange zest. This would be a nice change to the traditional Thanksgiving wild rice pilaf and it is officially going on my menu- one dish down, lots more to plan! Enjoy!





3 cups cooked couscous (cooked according to package instructions)
1 1/2 cups cooked black lentils
1/2 cup roasted pistachios
1/2 cup pomegranate seeds
1/4 cup currants
3 Tbl parsley, chopped
2 Tbl fresh mint, chopped (optional)

Mix all together and dress with the dressing.

Dressing:
1/4 cup of orange juice
1 tsp orange zest
1/2 cup olive or canola oil
salt and pepper to taste

Whisk together all the ingredients until emulsified.


Wednesday, November 6, 2013

Mushroom and Avocado Quesadillas

This might be the easiest lunch I have ever made. I have had a hankering for Mexican food for a while and while I am obsessed with my Rice and Bean Enchiladas I was looking for something a little less time consuming, something I could just whip up for a hungry husband with little patience to wait for his meal. These Quesadillas just perfectly fit the bill. I used a sandwich maker to make them and from start to finish they took 6 minutes. Quesadillas are sort of like Mexican grilled cheese and you can add whatever you desire to them- veggies, refried beans, the works. I used what I had lying around so it was mushrooms and avocado for us. I like the addition of some salsa inside the quesadilla itself to give a little extra flavor but its important to add just a little so the quesadilla does not get soggy. I also added the salsa on top of the cheese to avoid it touching the tortilla. I dunked my crispy tortilla in some salsa and sour cream and loved every crispy, cheesy, gooey, spicy bite of it. Enjoy!



4-8 flour tortillas (depending on whether you are making them omelet tyle or traditional-see below)
3/4  cup shredded cheddar cheese
3/4  cup shredded Mozzarella cheese
4 Tablespoons salsa
1 pint mushrooms, sliced
1 ripe avocados, sliced thin
1 tsp oil, for frying if using a fry pan
salsa and sour cream, for serving


If you are making the quesadillas "omelet" style where you will fold them over then only add the ingredients on one half of the tortilla so you can easily fold them over. If you are making them the traditional way then you place the ingredients over the whole surface of the tortilla and top with a second one. Lay out the four tortillas and divide half of each cheese mixture among them. Drizzle one tablespoon of salsa on top of the cheese and then top with sliced mushrooms and avocado and then add the second half of the cheese on top. Fold over to make them "omelet" style or add another tortilla on top for traditional style. Heat oil in frying pan and fry on one side till crisp and then gently flip over to crisp the other side. They are ready when they are crisp and the cheese is melted. Alternatively you can add them to a sandwich maker.











Sunday, November 3, 2013

Sweet Potato Veggie Burgers

What image does "veggie burger" conjure up? To me, it has always meant brown, hockey puck like discs with questionable ingredients masquerading under a cloak of lettuce and tomato as the real thing. Blech. Double blech. Not to mention most of those veggie burgers are soooo unhealthy- it is like the ultimate deception- you think you are making a smart decision to go healthier and avoid the beef and you really are eating lots of processed soy and other garbage. But let me tell you about these veggie burgers. They are soft yet crisp, flavorful and healthy, good for you and taste mighty, mighty good on a bun slathered with some roasted garlic mayo and topped with avocado and tomato. I used quinoa because I had some leftover and it adds great protein but if you have leftover brown rice, millet or bulgur lying around you can use that instead. The sweet potato adds great subtle sweetness, color and texture and the hint of spice from the chili powder compliments it nicely. No chickpeas lying around? Use black beans, or white beans or whatever you have. That is the beauty of these babies, customize them to your taste and then sit back and enjoy your top of the line, out of this world, veggie burger. Enjoy!



2 medium sweet potatoes, (boiled, baked or microwaved)
1  14 oz can chickpeas
1 cup cooked quinoa
1 zuchinni, shredded
3 Tbl oil
1 onion, diced
3 cloves garlic, minced
1/4 cup chopped parsley
1/4 cup chopped cilantro
2 tsp cumin
1 1/2 tsp chili powder
2 eggs
3/4- 1 cup bread crumbs
salt and pepper to taste
oil for frying

In a large bowl roughly mash the cooked sweet potatoes with the chickpeas (it is ok if there are whole chickpeas left). Add the quinoa and zuchinni and mix. In a saute pan, heat the oil and saute the onion and garlic. Once the onion is softened add it to the sweet potato mixture. Add the parsley, cilantro, cumin, chili powder and eggs and season with salt and pepper. Add the bread crumbs using as much as you need so that the mixture is not wet and holds together well but not too much that the mixture becomes dry. Form into patties and refrigerate for 20 minutes. Fry the patties in some oil until golden and crisp on each side.



Thursday, October 31, 2013

Coconut Apricot Chicken Curry

When it is just us for Shabbat I love to try out new recipes. Some of those recipes get blogged, some go right into the garbage and some make it onto the catering menu. This chicken blew us away with its deliciousness- the perfect blend of spicy from the sriracha and sweet from the apricots and coconut. With such a flavorful dish all you need is a piping hot bowl of rice to go with it and you are good to go. Now, when it comes to the coconut element there are two options on the market- coconut cream (NOT cream of coconut) and coconut milk. Coconut cream has a much higher fat content and is thus much more flavorful (think the difference between half and half and milk) but either one would work well here. I used mild curry powder here but if you like the hot stuff feel free to use that. Ordinarily I don't go for super spicy but when it comes to Indian food the heat is just lovely. Enjoy this as an interesting new addition to your Shabbat table.

6 chicken bottoms, cut in half (seperate thigh and leg)
1 cup flour
3 Tsp oil
1 onion, diced
4 cloves garlic, minced
1 tsp fresh minced ginger
1 heaping tablespoon curry powder
1 tsp cumin
1 (14 oz) can coconut cream or milk
1/2 cup water
15 dried apricots, halved
1 Tbl agave nectar, honey or brown sugar
salt and pepper, to taste
1-2 Tbl sriracha sauce, optional


Season the flour with salt and pepper and dredge the chicken pieces in to coat them. In a dutch oven or heavy bottomed pan heat the oil and brown the chicken pieces. Remove the chicken and spill out most of the fat/oil leaving just 2 teaspoons. To the hot oil add the onion, garlic and ginger and cook, stirring often for about 2 minutes until the onion softens making sure the garlic does not burn. Add the curry, and cumin and cook another minute. Add the coconut milk, water, apricots and agave and sriracha season to taste with salt and pepper. Add the chicken back into the pot,bring to a boil and then lower to a simmer. Cover and cook for about 45 minutes stirring occasionally to prevent burning.







Saturday, October 26, 2013

Oriental Brown Rice Salad

It seems I've been on an Asian food kick on this blog recently, though it is strange because I've actually been on a Mexican food kick in real life. But last week as I was perusing my pantry I found 4 bags of brown rice sitting forlorn and forgotten and I figured it was time to make a dent in my rice supply. Thus this salad was born. The great thing about this salad is that it tastes even better the next day as the flavors absorb into the rice, in fact, I purposely made it the day before. The key is to dress the rice while it is still warm so that the dressing really permeates into rice. You can throw whatever vegetables you have around in here but this is what I had on hand. One thing that was sorely  missing though was water chestnuts-man, I miss those crunchy things and with all the imports to Israel I still have yet to locate a can. But if you are making this salad and have access to the humble but very coveted water chestnut, please throw them in. Otherwise, enjoy this salad as is- it is filling and a great way to jazz up some plain old boring rice.  Have some leftover chicken, beef or tofu? Throw it in and call it a meal! Enjoy!


2 cups brown rice, uncooked
1 red pepper chopped
2 stalks celery, diced
6 scallions, sliced
1 can baby corn, sliced
1 can sliced water chestnuts
1 pint mushrooms, sliced
1 large carrot, shredded
1/2 cup peanuts, roughly chopped
1/2 cup salted cashews,  roughly chopped


Cook the brown rice according to package instructions. While still warm add the dressing and let the salad cool. Add all the vegetables and top with the chopped nuts. Serve room temperature.

For the Dressing:
1/2 cup soy sauce
1/2 cup canola oil
4 cloves garlic, crushed
2 Tbl lemon juice
1 Tbl brown sugar

Whisk all together and pour over rice while still warm.






Saturday, October 19, 2013

Gingered Beef Eggrolls

Growing up, there was a Chinese restaurant in our neighborhood that served as the "fancy" restaurant of choice. It was called Shang Chai and it was the stuff of legends. If you got married at least one of your sheva brachot was there, if you graduated that's where your celebration dinner was, and if you needed to meet the new in-laws you took them to Shang Chai. If you were lucky (and as we got older we were) your parents got take out from there for special occasions but the ultimate treat was getting to go to the all you can eat buffet- a stuff your face extravaganza of the most delicious Chinese dishes. Legend has it that one of my relatives (who shall remain nameless) was actually kicked out of the all you can eat buffet- apparently, in my family, all you can eat means leave none for anyone else. What made Shang Chai so great at the end of the day though, was their food. Succulent veal spare ribs, the crunchiest, freshest Chow Mein noodles, a General Tso's that was unparalleled, a simple iceberg lettuce salad served to every table that I still am trying to recreate and one of my faves, their beef egg rolls. My husband recently asked me to make him some egg rolls and the memories of Shang Chai all came back. These are my version and I have to say, though they definitely taste different they are supremely delicious. As an aside, one American product that has not made its way to Israel yet are Egg roll wrappers but after some trial and error I found that Morrocan Cigar wrappers, easily found in the freezer section are a perfect substitute. Enjoy!


2 tsp oil
1/2 pound ground beef
2 Tbl teriyaki sauce
1/2 tsp fresh grated ginger
1 clove garlic
4 cups shredded green cabbage
2 carrots, shredded
6 mushrooms (shitake, baby bella, or button), chopped
5 scallions, chopped
1/2 tsp grated ginger
1 Tbl soy sauce
1 clove garlic
1 Tbl teriyaki sauce
1 package Egg roll wrappers OR Morrocan cigar wrappers
Oil, for frying


Heat the oil in a frying pan over high heat. Add the beef  and break it up into pieces, mixing it so it does not burn. Add the teriyaki sauce, ginger and garlic, stir until fully cooked and remove from pan. To the pan add the cabbage, carrots and mushrooms and season with teh ginger, soy, garlic and teriyaki. Saute for 1-2 minutes until slightly wilted but still crisp. Add to the beef, mix in the scallions and let the mixture cool. Once cool lay out a wrapper and add a heaping tablespoon of filling to the bottom corner. Roll up tightly until the middle of the wrapper and then fold each side in and continue rolling till all the dough is used up. Use a little water to seal the dough. In a heavy bottomed pan heat up about an inch of oil to about 350 degrees. Fry the egg roll until golden brown.




Tuesday, October 15, 2013

Garlic Cheddar Biscuits

Want something deeeeeeelicious for breakfast? Or brunch? Or any time of day? Then these biscuits are your man. Biscuits to me are just not a Jewish food- I mean who wants a biscuit when you can have a bagel? But let me tell you, take one bite of these flaky, buttery, cheesey orbs and you will be hooked. You know those Red Lobster commercials where they show the piles and piles of cheese biscuits dripping with butter that they give out for free? Well, after drooling over those commercials one time too many I felt it was necessary to make them for myself, albeit without the lobster tail as my main. I served these with eggs for breakfast to some very important guests and only wished I had some good soy sausages to go with it. So ditch the bagel for your next brunch and get in the kitchen and whip these up!




2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp salt
3/4 tsp granulated garlic
1 cup shredded sharp cheddar
1 cup buttermilk
1/2 cup butter, melt and cooled

For the topping:
2 Tbl butter, melted
1/2 tsp granulated garlic

Preheat oven to 475 degrees.

Mix the flour, baking powder, baking soda, sugar, salt and garlic together in a bowl. Stir in the cheese. In a separate bowl mix the buttermilk and butter together. It is ok if it looks lumpy. Add the milk mixture to the flour and mix just until everything is combined. Place about 1/4 cups full of mixture on a greased baking sheet and bake about 10 minutes until light golden brown. While the biscuits are baking mix the melted butter and garlic. Brush over the tops of the biscuits as soon as they come out of the oven.

Sunday, October 13, 2013

Chicken Fried Rice

Re-purposing leftovers is insanely satisfying. I would probably have to chalk that feeling up to part Jewish guilt, part growing up around Holocaust survivors and part hating to throw out perfectly good food but either way, turning "oldies" into "goodies" gives me immense pleasure. I grew up in a home where there were no leftovers, not because there was no actual food leftover but because it was just known that none of us picky, spoiled eaters would touch day old grub and so instead of wasting effort and good tinfoil it just went straight into the garbage. A shanda, I know! My husband grew up eating leftovers all week long and sometimes longer than that until they were all gone and so between our two extremes we have tried to worked out a happy medium which involves him eating all the leftovers and me eating none of them. While that has worked out well,  what I have found is that if I turn the leftovers into something utterly new, even I can enjoy them. Fried rice is one of those perfect leftover concoctions. Leftover rice, leftover protein and a couple of additional items and you have a perfectly good and "new" meal to enjoy. Delicious, easy and feel good food. Enjoy!



3 Tbl oil
2 eggs, beaten
1 medium onion diced
4-5 cups day or two old cooked rice
3/4 cup frozen green peas
1 large carrot, grated
1- 1/2 cups cubed cooked chicken, beef, turkey or tofu
3 -5 Tbl light soy sauce
1/2 tsp sesame oil
4 green onions, sliced

Heat the oil in a frying pan or wok. Add the beaten eggs and let it cook in omelet form for about a minute. Remove from pan and dice. Over very high heat, to the oil add the onion and saute about 5 minutes until it starts to brown, add the peas and carrot shreds and saute another half a minute. Add the rice, mix well and season with the soy and sesame oil tasting for flavor. Every brand of soy sauce is different. You may need a little more soy sauce depending on its intensity. Mix in the chicken, diced egg and fry another minute. Shut the fire off and mix in the scallions. Enjoy!





Thursday, October 3, 2013

"Rainbow" Green Bean Salad

I had to throw the "rainbow" into the title in honor of Parshat Noach, but this truly is a colorful salad. See those purple things? Those are Asian green beans! Not only are they purple, they are four times the length of a regular green bean! I've mentioned before that we are lucky enough to have someone in our neighborhood grow organic vegetables for sale and we buy kale from her every week in the winter. Recently she publicized that she had delicious eggplant that was ready to be picked and I sent my husband on over to get some already having 3 dishes planned to make with them. Turns out the eggplants weren't ready but he came home with these long, beautifully purple strings that at first I thought were jump ropes for my daughter but apparently were Asian green beans. Turns out they taste pretty similar to green beans with a slightly more asparagus- y taste. I had planned on making a green bean salad anyway so these were the perfect addition, the vibrant purple color just added some great wow factor. Of course, if you aren't lucky enough to find these you can just use all green beans. Either way, this is an interesting and delicious way to eat your veggies. Enjoy!

1 pound green beans
1/2 pound Asian green beans (cut into fourths) (substitute yellow wax beans or just add more green beans if you cannot find the purple ones)
1 large mango, cubed
1 red pepper, diced
1/3 cup chopped Chinese pecans (or glazed pecans)

Bring a large pot of salted water to a boil and add the green beans. Cook for 2 minutes and immediately drain and place in ice water to retain the color of the beans and to stop them from cooking. Transfer to a bowl and add the rest of the ingredients. Dress and serve.

For the Dressing:
1/4 cup balsamic vinegar
1/4 cup canola oil
1/4 cup honey
1 Tablespoon Dijon mustard

Whisk all the ingredients together.




Sunday, September 22, 2013

Simchat Torah Menu

Simchat Torah is my favorite part of Sukkot. Though we don't sit in the Sukkah, the energy, the dancing, the glee of all the children who are high on shul candy and the sense of renewal as we begin the Torah anew is infectious. Some of my best childhood memories are from Simchat Torah in the small shteibel I grew up in, dancing with my grandfather and father, devouring endless bars of chocolate, and eating stuffed cabbage. That's why even though Sukkot is one of my busiest catering times, I insist on having company for Simchat Torah. Stuffed Cabbage is one of those foods that is traditional on Simchat Torah as the cylindrical rolls are reminiscent of the shape of the Torah, but for those of you for whom stuffed cabbage is too much work try this stuffed cabbage soup as a great alternative. Enjoy!





Cranberry Challah
Homemade Apple Butter

Starter: Stuffed Cabbage

Mains: Honey Ginger Garlic Minute Steak Roast
Toungue Polonaise
Coconut Chicken Strips with  Mango -Curry Dipping Sauce

Sides: Butternut Squash Souffle
Wild Rice Pilaf with Mushrooms
Green Bean and Mango Salad
Red Cabbage and Apple Slaw

Desserts: Stuffed Baked Apples
Hot Brownies with Mint Chip Ice Cream





Sunday, September 15, 2013

Bourbon Glazed Corned Beef

Sukkot is around the corner and I'm not sure why but corned beef seems to be a traditional food to eat, that is to say, I often see it on Sukkot menus right there with the requisite stuffed cabbage. I have to say, corned beef is one of my favorite ways to eat beef and after shelling out way too much money for sub par corned beef we started to play with recipes to perfect our own brine to pickle the beef ourselves. Let me tell you, it makes a huge difference. Now, if you are a corned beef purist as my husband is then this recipe is not for you. He likes to eat his corned beef sliced thin on bread with just a smidgen of mustard to highlight the taste and that is ok, but some prefer their corned beef smothered in sweet and tangy sauce and that is where this recipe comes in. As for me, I am happy with corned beef in all forms and I especially like this one with the tangy bourbon sauce. I used Honey Bourbon but feel free to use any bourbon that you have. My brisket has been curing for a few days now in a delicious bath of brine but I can't wait to dress it up with this silky glaze to devour on Sukkot. Enjoy!

1 3-4 lb Corned Beef
1/2 cup orange juice
3/4 cup brown sugar
2 tsp Dijon mustard
2 Tbl Ketchup
1/4 cup Honey Bourbon
1 Tbl Cornstarch



Cook your corned beef according to the package instructions, usually 2-3 hours depending on the type of meat it is and its thickness. In a sauce pan combine the orange juice, brown sugar, mustard, ketchup and bourbon and whisk in the cornstarch until the glaze thickens. Bring to a boil and whisk the glaze until it has thickened. Preheat the oven to 350.Once the corned beef is finished cooking place in a baking pan and slather it with the glaze. Bake for 25 minutes. Wait till the beef cools and slice the corned beef and serve it with the remaining sauce from the pan.








Sunday, September 1, 2013

Blueberry Banana Bread


I know that in most people's minds summer is over,but since Labor day (other wise known in Israel as just a regular Monday) has not passed I wanted to sneak in one more summery post. I make banana bread all the time, mostly because no matter how we try to eat our bananas I always have at least 2-3 that turn on me before we can get to them. Once they start to turn that unappealing brown color is the perfect time for banana bread and there is a very fine line between "brown banana good for banana bread" and "brown banana good for garbage." So when I see the tell tale signs I drop everything and get another batch of banana bread in the oven. Can't let some perfectly good banana bread opportunity pass me by, right? Well, this need to use up those bananas is actually usually very annoying. I never see the brown bananas when I have nothing to do and all day to bake. Most of the time I am unpacking a million bags of groceries while making dinner and working on a catering job in utter exhaustion when I see the tell tale signs. I then have to make a monumental, herculean, super human effort to bake that bread but most of the time I do because banana bread is just that good. But every once in a while I try to change up the regular old recipe and so one summer day with lots of blueberries around I made this. Yum. Super moist. Bursting with blueberry flavor. Devoured within a day. Must make again soon. With that series of fragment sentences I give you this delicious recipe. Enjoy!



1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp salt
1 cup sugar
1/2 cup canola oil
2 eggs
2 tsp vanilla
3 ripe bananas
1 1/2 cups blueberries

Preheat the oven to 350 and spray a loaf pan with cooking spray. Mash the 3 bananas well and set aside. In a bowl mix together the flour, baking powder, baking soda, cinnamon and salt. In another bowl mix together the sugar, oil, eggs and vanilla. Mix the dry ingredients into the wet ingredients until just combined. Mix in the bananas and blueberries until fully incorporated. Bake until a toothpick inserted in the center yields moist crumbs about an hour. 




Wednesday, August 28, 2013

Rosh Hashanah Menu 2013

I can't believe it is time to post my Rosh Hashanah menu again! The summer flew by and the fact that Rosh Hashanah falls out this year so close to August is just unsettling! Either way, I've thoroughly enjoyed making my menus for the holiday based on the simanim (symbols) so here is an example of one of my menus. I love getting inspiration from other people's menus so hopefully this one will inspire you. Chag Sameach and Shanah Tova!





Round Honey Raisin Challot
Homemade Apple Butter


Starter: Choice of Leek or Chicken Soup 

Appetizer: Simanim Salad- Roasted Butternut Squash, Pomegranate Seeds, Sauteed Leeks, Roasted Beets, Toasted Pumpkin Seeds, Honey Mustard Vinaigrette

Mains: House Cured Corned Beef with a Dijon-Apricot Glaze
Chicken Marbella
Honey Glazed Grilled Chicken Thighs

Sides: Tzimmis
Honey Ginger Rice
Cabbage Kugel

Salads: Black Eyed Pea Salad 
Red Cabbage Salad with Silan Tehini Dressing
Apple Slaw

Dessert:  Warm Honey Cake served  with Mango-Toasted Coconut Ice Cream











Tuesday, August 20, 2013

Honey-Beer Chicken Skewers

I feel it in the air already, fall is almost here! Once August hits, here in the mountains of New York the mornings and nights are freezing, almost like natures way of easing us out of summer. Not to mention that every store I am shopping in has their fall clothing out, Halloween costumes on full display and some even have started bringing out the Christmas toys! But the more I grill the longer I feel I am prolonging summer and so for about a week straight I have eaten grilled food with a side of fresh golden corn. These chicken skewers are one of the gems from my week. Though I grilled mine, this marinade would be delicious on baked chicken or even London broil. The beer, besides adding flavor, helps to tenderize the chicken and made these boneless chicken thighs butter soft (a totally treif but appropriate analogy.) If you're going to skewer them, make sure to soak the skewers for at least an hour in water to prevent them from burning too quickly but you can also easily grill them as they are. Enjoy!

8 boneless, skinless chicken thighs
1 1/4 cup beer
3 Tbl oil
1/2 cup mustard ( I prefer Dijon but if that is too spicy for you, use regular)
1/2 cup honey
3 cloves garlic, crushed
1/4 cup soy sauce

In a bowl or a large ziplock back whisk together the marinade ingredients. Add the chicken thighs and let marinate in the refrigerator for at least 3 hours. Cut the chicken into cubes and skewer them onto skewers, reserving the marinade. Place the remaining marinade in a pot and bring to a boil. Cook for about 2 minutes until it reduces and thickens, making sure it does not burn. Heat your grill and grill the skewers for about 8 minutes per side depending on the thickness of the chicken. Baste the chicken with the marinade for the last 3 minutes of cooking.








Wednesday, August 14, 2013

Strawberry Rhubarb Crumb Pie

It always feels strange the first couple of times I eat strawberries in the summer. In Israel, strawberries are a winter berry and while everyone in America are eating imported, pale strawberries in January, we are feasting on ripe, plump ruby red berries. It is one of the things I love about the produce in Israel, everything comes to you in season and so the taste of the fruit and vegetables are unparalleled. But, I do have to say, I miss having strawberries in the summer. So I spend a lot of time indulging in strawberries while I am here, mostly just eating them plain. There is nothing you can do to a strawberry to make it better than it is when it is fresh and at the peak of ripeness. So why did I make this pie? Because I found rhubarb in the farmer's market nearby and rhubarb and strawberries are just a beautiful thing together. This pie is simple to throw together especially if you are using a pre-made crust as I did but feel free to make your own as well. And while I was at it I splurged on some vanilla bean Haagen Daz and served it over some warm pie- good eats! Enjoy!


1 9 inch pie crust
2 pints of strawberries, washed and sliced
4 stalks of rhubarb, sliced
zest of one lemon
1 cup sugar
1/3 cup flour
pinch of salt


For the crust:
1 stick butter room temperature
1 1/3 cup flour
3/4 cup brown sugar
1/2 tsp cinnamon
3/4 tsp salt


Preheat the oven to 350. In a bowl mix the strawberries, rhubarb, lemon, sugar, flour and salt. Pour the mixture into the pie crust. In a small bowl mix the flour, brown sugar, cinnamon and salt. Cut in the butter until the mixture is crumbly. Spread over the filling and bake until golden and the filling is bubbly.



Monday, August 12, 2013

Honey- Hoisin Chicken Wings


It is starting to hit me that summer is almost over! That means back to work, real life, and out of this glorious bubble that has been my vacation. In the meantime, I need to take advantage of the last couple of weeks and from a culinary perspective that means grilling as much as possible. I have never been much of a grilled food person and I honestly just cannot bring myself to like steak but in the last couple of years I've become quite enamored with grilled wings. Actually, I prefer only part of the wing, the drumette, those cute little mini drumsticks but these wings can be made with both parts. The trick to grilling with sauce is to not marinate the meat in the sauce because the sugar in the sauce will cause the outside to burn on the grill before the inside of the wing is cooked. Grilling the wings "unsauced" and then basting them for the last 5 or so minutes before they are ready will give you perfectly cooked and deliciously caramelized and flavorful wings. Enjoy!


3 lbs Chicken drumettes or wings, cut in half
1/3 cup Hoisin
1/3 cup Teriyaki Sauce
3 Tbl Honey
3 Tbl brown sugar
4 cloves garlic
1 1/2 tsp fresh grated ginger

In a bowl mix together the Hoisin sauce, Teriyaki, honey, brown sugar, garlic and ginger. Mix well to incorporate the honey. Heat your grill and start to grill the wings. Grill for about 7 minutes on each side. Using a brush, brush the marinade on the wings. Each time you apply the marinade let the wings cook to start to caramelize. Brush each side at least twice for optimal flavor.



Thursday, August 8, 2013

Maple- Chili Sweet Potato Fries



Is there anyone out there that does not like French fries? What is there to dislike about a deep fried potato- crispy, salty, oily, and delicious-no objection here! Except that come summer I naturally  navigate away from very oily foods and try to keep things lean and healthy. These sweet potato fries are the perfect way to get your fry on without all the oil. And let me tell you, they are addictive! Sweet, spicy, and crunchy, easy to throw together and you get the added bonus of some great nutritional content. Now, I used regular old chili powder in these because that is all I had but I was just dreaming of some ancho chili or chipotle chili powder which I think would have added a great flavor profile to these so if you are lucky enough to have any interesting chili powders around, use them here! If your chili powder is super spicy you can leave out the cayenne but I think the maple helps to offset the heat on your tongue. Pile these on a plate next to your grilled steak and enjoy!




4 large sweet potatoes
1/4 cup oil
2 Tbl granulated garlic powder
3 Tbl chili powder 
1/2 Tbl cinnamon
1/2 tsp cayenne
1/3 cup good quality maple syrup + 2 Tbl
salt and pepper to taste



Preheat the oven to 400 and spray a baking sheet with cooking spray. Peel the sweet potatoes and cut them into 1/2 inch wide sticks. Place on the baking sheet and drizzle on oil, sprinkle with garlic powder, chili powder, cinnamon, cayenne, salt and pepper and drizzle the 1/3 cup maple syrup all over. Mix well making sure to distribute all the spices. Arrange in one layer on the baking sheet and roast in the oven for 1/2 hour or until they are fork tender. Raise the oven to 450 and drizzle the remaining 2 Tbl over the fries and bake for another 15-20 minutes until they are brown around the edges.








Sunday, August 4, 2013

Black Bean and Rice Enchiladas


I have gotten numerous requests to post healthy, nutritious and preferably vegetarian dishes for weeknight dining.  These enchiladas are my response. I grew up eating very American and Eastern European food so let's just say the extent of my background in Mexican cuisine was limited to guacamole and salsa. But as I get older I find myself becoming more and more of an adventurous foodie willing to try all sorts of new things. I mean, I'm not exactly Andrew Zimmern (google him, he's awesome!) but for me, it's a start. Not that these enchiladas are funky in any way, they are just not something I would have ever been drawn to 10 years ago and I regret that. Because they are so so so good. And healthy. And filling. And pretty easy to whip up on a weeknight. Hallelujah! 
The filling is brown rice, black beans, veggies and cheese, wrapped in a whole wheat tortilla and topped with homemade enchilada sauce (you can use store bought in a pinch) and topped with more cheese. It's like a Mexican cannaloni and you're gone LOVE it. Serve them hot topped with some sour cream and you got yourself a taste of Mexican food heaven. Feliz Comiendo!

For the sauce:
1/4 cup canola oil
2 Tbl flour
3 Tbl chili powder (you can use mild or spicy depending on your preference)
1  cup tomato sauce or puree
1 cup of water
1 tsp cumin
2 tsp granulated garlic powder
salt to taste

Heat the oil in a sauce pan and add the flour and chili powder mixing constantly over medium heat for two minutes. Stir in the tomato sauce, water and seasonings and continue stirring for about 10 minutes until thickened.

For the Enchiladas:
10 whole wheat tortillas
2 1/2 cups cooked brown rice (one cup uncooked brown rice will yield approximately this amount)
1 can black beans
1/2 cup prepared salsa (mild or hot depending on your preference)
1 large zucchini, shredded
1 1/2 cup sharp Cheddar cheese
1 1/2 cups Monterey jack cheese  
(or you can use any Mexican cheese blend. Alternatively if you cannot find Monterey Jack cheese you can substitute Mozzarella)
1/2 cup enchilada sauce (recipe above)

Preheat your oven to 350. In a bowl mix together the rice, beans, salsa, zucchini, one cup of each of the cheeses and 1/2 cup enchilada sauce. Place  some filling down one side of each tortilla and roll it up. Place the filled tortillas in a 9x13 pan ( I was able to squish 10 in one pan), top with the rest of the enchilada sauce and sprinkle with the remaining cheese. Bake covered for half an hour, then uncover and bake another 10 minutes until the cheese is melted nicely.



Monday, July 29, 2013

Ginger Peach Buttermilk Pancakes

This week I hosted illustrious guests out here in bungalowville- my in laws! After all the time I spend in their house I like to give back to them by hosting and pampering them for as long as they will let me and an essential part of pampering is preparing delicious meals and snacks for them. Personally, I love the opportunity to try out new recipes even if it means rising at the crack of dawn to make them and it is all worth it when your guests declare that they are lick your plate clean good. I'm also a big fan of breakfast food. I am not embarrassed to admit that I will gladly eat pancakes for dinner and be perfectly satisfied. These pancakes are full of ripe summer peaches that add a beautiful sweetness to the pancake but what makes them stand out is the ginger which adds pizzazz and a little pleasant heat. If you don't have fresh ginger you can always use a teaspoon of ground ginger instead. Enjoy!


2 cups flour
2 Tbl sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups buttermilk (Rivyon in Israel)
2 Tbl canola oil
2 eggs
1 tsp vanilla
1 Tbl fresh grated ginger
4 peaches, peeled and diced



In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add in the buttermilk, oil, eggs, vanilla and ginger. Don't over mix. Fold in the diced peaches. Heat a griddle or frying pan and spray with cooking spray or butter. Place batter by the 1/4 cup full in the pan. Wait till small bubbles appear on the top of the pancake and then flip  and cook for another 30-45 seconds. Serve with maple syrup and butter.




Look at these fluffy beauties!

Thursday, July 25, 2013

Edamame Quinoa Salad

Every summer for my daughter's birthday I make a party in which the majority of guests are adults who travel a long way. The kids get pizza and cake but I have to provide more substantive fare for the adults. Bagels with cream cheese and lox is always a staple though this year I made some flavored cream cheeses to change it up a little. The salads, though, are what I always look forward to making. This edamame salad was one of them and was a big hit with the adults and surprisingly even with some of my young nieces. Though there is some quinoa involved the focus is more on the vibrant, toothsome edamame. I bought shelled edamame and what a time saver that was but you can always shell your own. This salad is simple, healthy and great summer eats. Enjoy!


1 cup quinoa
4 cups shelled Edamame
corn from 2 ears of boiled, roasted or grilled corn or one small can of corn
1 red pepper, diced
4 scallions, diced

Cook the quinoa according to package instructions. Meanwhile in a pot of boiling salted water, cook the edamame till they are just tender but still have some bite to them, about five minutes. Add the edamame ,corn, red pepper and scallions to the quinoa. Add the dressing while the quinoa is still warm and serve at room temperature.

For the dressing:
2 lemons, zest and juice
1/3 cup olive oil
1 Tablespoon chili powder
3 cloves garlic, minced
salt and pepper to taste

Whisk all the ingredients together.



Tuesday, July 23, 2013

Coconut Lime Bars

If you have been reading this blog for the last month than you should be able to tell that I am obsessed with limes. I think every single recipe I have made so far this summer in some way incorporates them. Lime season in Israel is for a short time in the summer and last year I got back just in time to enjoy them for a couple of weeks and then too I went overboard with lime recipes. Only after lime season was over did I learn that freezing limes is a great way to have them all year long. Bummer. This year, I hope I make it back in time to stock up and freeze so I can stop feeling so much pressure to use 5 limes a day to take advantage of them. I put them in my water, I put them in my soda, salad dressing, marinades, grain salads, and of course desserts. Which brings me around to these delicious bars.  Buttery shortbread crust. Sweet and tart lime filling. Dayummmm they are good! They are a basic play on a lemon bar but the subtle flavor of the lime is heavenly here and paired up with the coconut these bars become a tropical wonderland for your mouth. They are rich though so a little goes a long way but my, oh, my are they worth every little crumb. Enjoy!


For the crust:
2 cups flour
1/2 cup confectioners sugar
1/2 tsp salt
1 cup butter
1 cup sweetened coconut flakes, toasted

Preheat the oven to 350. In a bowl mix the flour, sugar, salt and coconut. Cut the butter in with your fingers or a pastry cutter until you have course crumbs. Butter or spray a 9x13 inch pan. Press the crust into the pan and bake for about 20 minutes until lightly golden.

For the filling:
6 eggs
1/2 cup lime juice (about 4 limes)
zest of 3 limes
1/3 cup flour
1 3/4- 2 cups sugar (depending on how sweet or tart you want it)
3/4 tsp baking powder
pinch of salt
3/4 cup sweetened coconut flakes
1 drop green food coloring, optional
Confectioner's sugar for serving

Whisk all the ingredients together in a bowl. Pour over the crust and bake for 30-35 minutes until the filling is set.






Wednesday, July 17, 2013

Fish Tacos with Lime Crema

This is the summer of Fish Tacos. Everywhere I look, in every magazine and on every menu I see fish tacos touted. Well, they have been on my list to make since last summer, so I'm a trail blazer right :)? Something about tacos have always appealed to me. The mix of textures and flavors, spicy and cool and of course how messy they are when you eat them. Messy eating is just fun! There are many ways to make a fish taco- some people fry the fish, some people batter and then fry the fish, some grill it and some bake it. Some add complicated salsas and slaws and pile them so high you can barely taste the fish. This is how I like them. Spicy fish, just a little crunchy, lightly seasoned cabbage, creamy avocado, and some lime crema to cool off the heat that the Sriracha adds. An explosion of flavor in your mouth with every bite. They are the perfect light and easy summer meal. Enjoy!


6 pieces tilapia or another firm white fish such as halibut
1 lime (or small lemon)
1 tsp chili powder
1 tsp granulated garlic powder
1 tsp cuimin
1 tsp smoked paprika (use regular if you don't have smoked)
1 tsp salt
1/4 tsp pepper
1/2- 1 Tbl Sriracha (or your favorite hot sauce)
Red Cabbage Slaw (see below)
Lime Crema (see below)
1 ripe avocado , diced
1 large tomato, diced
10-12 flour tortillas for serving

Preheat the oven to 350. Place the tilapia in a pan and squeeze the lime over it. Sprinkle over the chili powder, garlic, cumin, paprika, salt and pepper and add the sriracha. Mix well and bake for about 12-15 minutes until the fish is opaque and ready.


For the red cabbage:
3 cups red cabbage, shredded
2 Tbl rice vinegar
1 Tbl oil
1 tsp sugar
salt and pepper to taste

Toss all ingredients together.

For the Crema:
1/2 cup sour cream
1 lime, zest and juice
1 clove garlic, minced
1 scallion, sliced
1/4 cup cilantro or parsley, chopped
salt and pepper to taste

Whisk all ingredients together.


To assemble the tacos, place some fish at the bottom of a tortilla. Top with red cabbage, drizzle the crema over it and top with avocado and tomato. Fold up and devour!




Sunday, July 14, 2013

Tuna Croquettes with Horseradish Cream Sauce

Tuna croquettes are a staple in my house and I make them at least twice a month. I love how they require ingredients I always have lying around, tuna, egg, onion, parsley and how they add great protein to dairy meals that I make. Technically speaking these aren't "real" croquettes because they aren't breaded and fried but croquette just sounds infinitely better then a patty. The secret to these is the sour cream which I think gives them great moisture and a little tang but if you want to make them pareve you can omit it.
 Now, the sauce is what takes these over the top.
 Horseradish.
 Love it.
Not the red stuff you put on gefilte fish (yum) but the white stuff which they sell bottled in America. In Israel, I wait till Passover when you can get it fresh and then grate it, add a little vinegar and keep it in a jar in my fridge. It's goooood stuff, trust me. This sauce can be made pareve as well by substituting mayonnaise for the sour cream and served slathered on a roast beef sandwich (oh, man I just made myself drool.)If you don't have fresh grated horseradish lying around you can also substitute wasabi powder. Occasionally, I make these pareve and plate them over beautiful baby lettuce and drizzled with the sauce and serve it for an appetizer Shabbat lunch.  Happy Eating!




Makes about 25 croquettes
For the croquettes:
 6 cans of tuna in water, 5 oz each
1 onion, diced
1 clove garlic, minced
3 Tbl oil
1/4 cup sour cream
5 eggs
1/2 cup chopped fresh parsley
3/4 cup seasoned bread crumbs
salt and pepper to taste
oil for frying

Saute the onion and garlic in the olive oil  until translucent and season with salt and pepper.  In the meantime, drain the tuna, place it in a bowl and flake it well. Add the eggs, sour cream, parsley, onion mixture and bread crumbs and season with salt and pepper. Form into walnut size balls and flatten. Heat a little oil in a frying pan and fry until golden on each side.

For the sauce:
1 cup sour cream or mayonnaise
3 Tbl white horseradish
2 Tbl capers (if large, chop them)
zest and juice of half a lemon
1/4 cup chopped fresh parsley
salt and pepper to taste

Whisk all the ingredients together and serve over the croquettes.



Thursday, July 11, 2013

Mango and Black Bean Quinoa Salad

It's that time of year again, folks! The 9 day luncheon! The annual pot luck get together of all the women in my bungalow colony for shmoozing and overeating-very appropriate for the 9 days, right? Well, there are two constants every year at the luncheon- it always rains (think that's a sign from above?) and there is always rokot krumpli, a Hungarian egg and potato dish. Well, this year tradition ended. It did rain (hence the badly lit picture below) but alas there was no rokot krumpli. Yes, we were devastated.
But I digress.
Now, on to what I brought.
Every year I try to think of something that no one else will bring. Last year it was sushi. Two years ago it was this tortellini salad (big hit, by the way) and somehow I convinced myself that a quinoa salad was the perfect dish. I had mangoes lying around and lots of black beans and they are a great combo together and thus this salad was born. Together with the lime dressing the salad is light and refreshing and just the perfect summer salad.
 Now, the women who come to this event are clearly divided into two categories. Over 50 and under 35 and the two ages sit at two separate tables on opposite sides of the room every single year. The one exception to this rule is yours truly who always sits at the over 50 table, it's just how I roll. The under 35's were very familiar with quinoa and they loved it. The over 50's loved it too but needed a tutorial and some convincing ("vus iz dus? nisht from da alta heim" (that's my broken yiddish and a total exaggeration, all English speakers there, but I'm sticking with it). Bottom line, this salad will be a big hit no matter your age. Enjoy!


2 cups quinoa
4 cups water
1 can (around 15 oz) black beans, rinsed and drained
1 large mango, diced
1 small red onion, diced
1/4 cup fresh chopped parsley

Dressing:
2 large limes, zest and juice
3 Tbl honey
1/2 cup light olive oil
2 tsp dijon mustard
salt and pepper to taste

Rinse the quinoa VERY well for at least a minute under running water until the water runs clear. If you skip this step the quinoa will be bitter! Place the quinoa in a pot with the water, bring to a boil and then let it simmer until the water is absorbed. In the meantime, whisk together the ingredients for the dressing until emulsified and season well. Let the quinoa cool for about 20 minutes and then add the dressing. The quinoa should still be warm when the dressing is added. Add the black beans, mangoes, red onion and parsley and mix. Season the entire mixture with some more salt and pepper to taste and serve at room temperature.






Tuesday, July 9, 2013

Kani- Avocado Salad

Here is my confession of the week: I have an addiction to gefilte fish. I love it. And it doesn't have to be the homemade kind. The frozen loaf is just fine for me and I eagerly wait until Shabbat to have my fill. I even love the jarred stuff (gasp!) because I grew up having it every Shabbat. Why am I telling you this? Because even this gefilte fish addict likes to change up Shabbat appetizer every now and then and this salad is a great way to fill that role. Kani, or mock crab, are those orange and white sticks of fish product that are often used in sushi rolls. They don't have a strong taste at all, just a mild sweetness and a great texture and they pair perfectly with the creamy avocado, lime and other goodies in this salad. It's also a perfect salad for summer eating-it is light (not heavy on mayonnaise) and refreshing .Serve each portion in halved avocados for a beautiful presentation. Enjoy!



8 Kani sticks, sliced thinly or shredded (apparently now available in Israel!)
1 ripe Avocado, diced
3 Tbl chopped red onion
1 small jalapeno, finely diced
1/4 cup chopped fresh parsley
1 lime, zest and juice
2 1/2 Tbl Mayonnaise
1 tsp white horseradish or alternatively a couple of dashes of hot sauce
salt and pepper to taste

In a bowl place the kani, avocado, red onion, jalapeno and parsley and gently mix. Add the zest and juice of the lime, the mayo and horseradish, season with salt and pepper and mix gently again.






Sunday, July 7, 2013

Roasted Corn Salad with Chili Lime Vinaigrette

Nothing says summer like fresh corn. Here, in upstate New York where I am for the summer, you can get beautiful ears of corn that are so sweet you can eat it raw and for pennies (literally! 18 cents each!). We have corn at least three times a week here and at every BBQ feast in between and while I thoroughly enjoy a boiled ear of corn I also like to look for other interesting and delicious ways to use them. Roasting or grilling corn is a great option because the flavor of the corn concentrates and enhances its sweetness. In this yummy, simple salad I combined the sweet roasted corn with creamy avocado, and fresh tomato and tied it together with the flavors of lime and chili.  A perfect addition to your next BBQ or as a fresh side dish at your next meal. Enjoy!


4 ears of corn, keep them in their husks
1 avocado, diced
2 large tomatoes, seeded and diced
3 scallions, sliced

For the dressing:
1  large lime, zest and juice
1/3 cup olive oil
2 cloves garlic crushed
1 tsp chili powder
salt and pepper to taste

To roast the corn:
Preheat the oven to 350. Lay the corn still in their husks directly on the oven rack. Roast for 30-35 minutes until the corn is ready.
Cut the corn off the cob and place in a bowl. Add the avocado, scallions and tomatoes.
Whisk the ingredients of the dressing together and pour over salad.  Mix gently and serve.



Wednesday, July 3, 2013

9 Days Recipes 2013

Back by popular demand it's the 9 days recipe collection! Though we may make dairy meals often during the year, many of us find menu planning for 9 days worth of them daunting. So here are a whole bunch of awesome recipes to help you out! Enjoy!




Soups and Salads:
Roasted Tomato Soup








Corn Chowder
Summer's Bounty Soup
Blooming Onion and Cheese Bread
Ranch Dressing
Citrus Salad








Tortellini Salad








Greek Salad with Lemony Garlic Dressing
Summer Wheatberry Salad

Fish:
Halibut Piccata
Maple Sesame Salmon
Pesto Halibut with Roasted Tomatoes
Panko Parmesan Crusted Salmon








Mozzarella Crusted Stuffed Sole
Wasabi Ginger Salmon
Pan Fried Halibut with Lemon Cream Sauce
Sun Dried Tomato, Basil and Pine nut Crusted Salmon
Crispy Golden Fish Sticks


Quiches and Tarts:
Rustic Salmon Tart
Zucchini Galette








Tomato Basil and Goat Cheese Quiche
Potato Leek "Soup" Quiche
French Onion Quiche
Swiss Chard and Leek Tart
Spanakopita Strudel

Pastas/Mains:
Eggplant Involtini
Not Your Grandmother's Tuna Noodle Casserole
Penne ala vodka
Asparagus and Rigatoni with Boursin Cream Sauce
Fettuccine Portabella








Spinach and Ricotta Gnudi








Baked Spinach and Artichoke Pasta
Cheese Latcakes
Broccoli and Cheese Stromboli
Vegetarian Stuffed Peppers
Veggie Chili
Salmon Pasta Pesto
Salmon Papardelle with Lemon Cream sauce








Baked Eggplant Spaghetti
Baked Butternut Squash and Cheese Polenta
Chickpea Burgers with Lemon Garlic Aioli









Cheesey Broccoli and Rice Gratin

Extras:
Roasted Garlic Mashed Potatoes
Oatmeal Cookie Pancakes
Blueberry Ricotta Pancakes

Banana Buttermilk Pancakes
Zucchini Blueberry Bread