food items, recipes, and comments on nutritional values
Ukrainian Red Borscht Soup Borscht is a sour soup that is traditionally made with meat stock and boiled vegetables. Store leftover borscht in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove. Borscht freezes well! When you add it to your freezer-safe containers, make sure to […]
Borscht – A hearty soup with deep flavor Read More »
Chicken Thighs With Roasted Figs and Grapes A flavorful dish with Jewish heritage. In the bustling, cosmopolitan and largely secular city of Tel Aviv, Shabbat is less religious ceremony, more casual family-and-friends time. Friday mornings are spent shopping and cooking, and by late afternoon a quiet calm descends on the city. “Shabbat is a state
Chicken And Figs for Shabbat Read More »
Saffron is a bit pricey but a key part of the recipe. Additions could include a 1/2 cup of chopped ,marinated artichokes or a 1/2 cup of young peas. If you like to heat up the flavor add a few shakes of your favorite hot sauce. 4 cups reduced-sodium chicken broth or 3 1/2 c
Saffron Orzo and Shrimp Read More »
Buttery Caramelized Cabbage With Farro, Peas and Spring Herbs Total Time: 30 minutes Serves: 4 INGREDIENTS 1½ cups farro (pearled) Kosher salt 1 cup fresh or frozen English peas 2 tablespoons olive oil, plus extra as needed 1 small head green or Savoy cabbage, about 1 pound 8 tablespoons butter ½ medium yellow onion,
Caramelized Cabbage with Farro and Herbs Read More »
Wash the leeks to remove any grit and shake off water. You could also substitute Kale (Lacinato, Curly leaf, or Red Russian). Maybe swap some white Miso paste in place of the Dijon mustard. Spinach and Kale are both high in vitamins and fiber. Leeks contain Fructans which are prebiotic fibers which support gut health.
Crustless Quiche with Spinach and Goat Cheese Read More »
(Low carb and high protein) ½ ounce (about ½ cup) dried shiitake or mixed dried mushrooms 3 cups boiling water 1 tablespoon peanut oil or neutral oil, such as canola or avocado 2 cups diced onion 3 cloves garlic, thinly sliced 6 ⅛-inch-thick slices peeled fresh ginger 6 cups reduced-sodium chicken broth ¼ cup reduced-sodium
Chicken Bok Choy with Ginger and Mushrooms Read More »
Poke (pronounced poh-keh) is usually diced raw fish and is one of the most popular dishes in Hawaiian cuisine. A poke bowl consists of chunks of raw, marinated fish, typically Ahi or Yellowtail tuna, which is then tossed over rice and topped with vegetables and umami-packed sauces. The fish can also be cooked. If using
Roux* is a popular addition to Cajun dishes and is sometimes referred to as Cajun napalm. It is only oil and water… in it’s basic form. The point is to make it with care as you do not want to splash it on yourself. It is very hot and sticky. Long sleeves and long handle
Roux – add authentic Cajun Flavor Read More »
Ingredients 3/4 c. vegetable oil (or peanut, canola or grapeseed) 1 c. all-purpose flour – unsifted 2 c. chopped onions 1 1/2 c. chopped green bell pepper 1 c. chopped celery 1 Tblsp. minced garlic 6 c. seafood stock* or clam juice or a mix of the two 2 whole bay leaves 2 tsp.
Seafood Gumbo with Andouille Sausage Read More »
https://www.simplyrecipes.com/recipes/zucchini_muffins/ The BEST zucchini bread muffins EVER! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg. For those of you who prefer to use oil over butter, (use 1 cup vegetable oil instead of the butter) I think the butter version tastes better. Depending on if you
Zucchini Muffins – Great Anytime Read More »