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Category Archives: Appetizers/Snacks

Grainless Granola

February 24, 2019

If you are gluten free or just want to cut back on grains, etc, this is a delicious granola to have on hand all the time. I was buying a really delicious one from Whole Foods but it was expensive and so I thought why not make it at home!! I am not gluten free but I like to cut back on grains, etc where ever I can… so my usual lunch of yogurt and fruit is delicious with a handful of crunchy, yummy granola!

  • 1 cup raw sliced almonds
  • 2 cups raw walnuts, chopped
  • 1 cup raw pistachios, chopped
  • ½ cup shredded unsweetened coconut
  • 2 tablespoons coconut sugar

Mix all the ingredients in a large bowl and keep aside. Preheat oven to 325 degrees F.

  • ¼ cup maple syrup
  • 2 teaspoons ground cinnamon
  • 3 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Add all the ingredients to a glass measuring cup and microwave for a minute. Mix well and add to the nuts. Transfer the ingredients to a large lined cookie sheet. Spread and bake for 20 minutes.

½ cup raw pumpkin seeds

Take the granola out and add the pumpkin seeds, mix well and return to the oven and bake for another 5 to 6 minutes. Take out of the oven and let cool. Store in an airtight container and enjoy!

Fig and Apricot Compote

December 17, 2018

Fig and Apricot Compote I made this compote for Thanksgiving. Our tradition is to open wine sometime in the afternoon- while I am still cooking. Around 3 I take the cheese and crackers out. I usually make a fig compote cooked in red wine, brown sugar and fresh thyme. It is delicious, especially with some aged goat cheese. We also drink Kir Royale with the cheese and crackers. I love the tradition and look forward to it every year.

The other thing I did different was the compote. I made this one with dried figs and apricots. I decided to use orange and lemon juice with honey. I served it with a variety of Spanish cheeses including manchego, an aged goat cheese and another one- can’t remember the name.

Definitely make this for your next holiday get together. It is quick, easy and delicious. You can make this in advance and keep it in the fridge. Enjoy!

  • ½ cup dried mission figs, cut into thin strips
  • ½ cup dried apricots, cut into thin strips
  • 1 cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 2 tablespoons honey
  • ¼ teaspoon salt

In a small saucepan, add the figs, apricots, orange juice, lemon juice, honey and salt. Bring the liquid to a boil and turn it down to a simmer. Reduce the liquid till the compote is thick and syrupy. It will take about 15 minutes. Taste for seasonings and serve with cheese.

Matzoh Ball Soup With Dill

December 3, 2018
  • 3-4 pounds whole chicken, the breast taken apart
  • 1 large onion, cut into half
  • 3 carrots, sliced
  • 4 garlic cloves, with skin on
  • 1 cup dill

In a large stockpot, add the chicken pieces, onion, carrots, garlic cloves and dill and cover it with about 4 quarts of water. Bring to a boil, reduce heat, and simmer removing the foam off the top periodically. Take the breast pieces out after about 15 minutes. Cook the rest on a simmer for 2 hours.
Cool the broth off and take the chicken pieces out. Shred the breast pieces including the rest and keep aside to add to the soup right before serving.

Matzoh Ball Soup1

Strain the broth and smash all the vegetables with the back of a ladle and strain as well. Taste the broth and add salt if needed.

Matzoh Balls

Matzoh Ball Soup3

  • 1 packet Manischewitz Matzo Ball Mix

Follow the recipe to make the matzoh balls. Also add the following:

  • 1 small shallot, grated
  • 1 garlic clove, grated
  • 2 tablespoons dill, chopped fine

Mix the shallot, garlic and dill into the matzoh ball mix and cook according to the directions.

Soup

  • 2 carrots sliced in rounds
  • 2 teaspoons dill, chopped
  • 1 cup shredded chicken

Bring the broth to a boil and add the carrots and chicken.
Add the cooked matzoh balls to the broth and taste for seasonings. Add the dill right before serving.

Matzoh Ball Soup2

Indian Style Latkes

December 2, 2018

Here is my take on potato latkes… !

  • 2 large russet potatoes (about 3 cups)
  • 1 medium shallot, minced
  • 2 green onions, minced
  • 2 teaspoons grated ginger
  • 1 serrano chile, minced
  • 1/3 cup cilantro, chopped
  • 1 egg, beaten
  • Salt to taste
  • 2 teaspoons coriander powder
  • 2-3 tablespoons chickpea flour (all-purpose flour will be fine)
  • ½ cup extra light olive oil heated to about 200 degrees.

Heat oven to 200 degrees. Place a small lined cookie sheet with aluminum foil.

Line a large mixing bowl with a cheese cloth. Grate the potatoes in the cloth and squeeze all the liquid out and put back into the bowl. Add the shallots, green onions, ginger, chile, cilantro, egg, salt and the coriander powder. Slowly add the flour, mix well until the mixture is thick.
Scoop the mixture with a ¼ cup measure. Place it gently in the hot oil and flatten it with the back of the cup measure. Cook on medium high heat for 4-5 minutes on both sides or till golden brown. Take out on a platter lined with paper towels, drain well and place in the oven to keep hot.
Serve with cilantro cream or apple chutney.

Makes 9-10 medium sized latkes.

Latkes1 Latkes

Latkes2

Cilantro Cream

  • ½ cup low-fat sour cream
  • ½ cup fresh cilantro, chopped
  • Juice of one lime
  • 2 teaspoons salt or to taste

In a blender, add the sour cream, cilantro, lime-juice and salt. Blend till smooth- you may need to add a couple teaspoons of water to start the blending process. Take out in a small bowl and serve with the latkes.

Latkes3

Apple Chutney

  • One large honey crisp apple, cut into ½ inch pieces
  • ½ cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 cloves
  • ½ teaspoon fresh ginger, grated
  • ¼ teaspoon cayenne powder
  • Salt

In a small saucepan, add the apple, cider, vinegar, sugar, cloves, ginger, cayenne pepper and salt. Bring to a boil and lower the heat to a simmer. Cook the apples till they are soft and the liquid is half the amount- about 10 minutes. Smash the apples with the back of a ladle and mix with the thickened liquid. Cook for another 5 minutes and take out in a bowl and serve with the latkes.

Sicilian Caponata

August 19, 2018

1 cup mix of black and green olives, pitted

1 tablespoon capers

2 garlic cloves, peeled

½ teaspoon dried oregano

Juice on half a lemon

½ teaspoon crushed red pepper

½ cup fresh parsley

2 tablespoons extra virgin olive oil

Salt and pepper to taste

 

Puree all the ingredients, except the olive oil, salt and pepper, in a food processor until a paste is formed.

With the motor still running, stream in the oil until a smooth consistency if formed. Season with salt and pepper and serve.

Grilled Shrimp with Cherry Salsa

July 16, 2018

I love this recipe- very simple and very much in season. Grab those cherries while they are still around and make a delicious salsa!!

  • 1 pound medium shrimp, cleaned and deveined
  • Salt
  • 1 teaspoon smoked paprika

Place the shrimp in skewers and sprinkle with salt and smoked paprika. Marinate for two hours in the fridge.

Cherry Salsa

  •  1 cup red or white cherries, pitted and chopped
  • 1 medium shallot, chopped
  • Juice of a medium lemon
  • 1 serrano chili, chopped
  • Salt

Transfer all the ingredients to a bowl. Mix well and let marinate for an hour or two.

Grill the shrimp till done and serve with salsa on top.

Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese

May 22, 2018

Golden Beets and Aspargus Salads

  • 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
  • 2 bunches asparagus, ends cut off and washed
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 375 degrees F.

Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.

Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.

  • ½ cup feta cheese, crumbled
  • ½ cup kalamata olives, sliced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • Pepper

Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.

Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.