Category Archives: Appetizers/Snacks
A few more weeks of August left- might as well take advantage of the grilling season and make some delicious sides! Potato salad is always a winner- this one is a bit different with Indian flavors…
- 1 pound yellow potatoes boiled and cut in 2 inch pieces
- 3 tablespoons olive oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 3 scallions chopped
- 1 serrano chili deseeded and chopped
- 1 lemon juiced
- 2 teaspoons garam masala
- 1/2 teaspoon cayenne pepper
- Salt to taste
- ½ cup chopped cilantro
In a wide skillet heat the olive oil and add the mustard and cumin seeds. Add the chopped potatoes once the spices begin to sizzle. Saute on high heat to brown the potatoes about 10 minutes. Once the potatoes are golden brown add the scallions and the serrano chili. Then add the lemon juice, cayenne pepper, garam masala and salt. Garnish with the cilantro.
- 1 pound chicken, boneless and skinless, cut into 1 inch pieces
- ¾ cup Greek yogurt
- 1 cup cilantro, chopped
- ½ cup mint, chopped
- 2 garlic cloves, chopped
- 1 inch ginger, chopped
- 2 teaspoons salt
- 2 teaspoons ground coriander
Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.
- 1 large or 2 medium mangos, diced
- Juice of one lime
- 2 green onions, chopped
- 1 serrano chili, chopped
- ½ cup cilantro, chopped
- 1 to 2 teaspoons salt
Mix all the ingredients and garnish the chicken with the mango salsa and serve.
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!
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.
- 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.
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.
- 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.
- 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.
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.
- 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.
- 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
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.
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.