Category Archives: Appetizers/Snacks
Brownies- take 3
- 1/3 and ¼ cup agave
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup almond flour
- ½ cup cocoa
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Heat oven to 350 degree F.
Grease an 8X8X2 pan.
Mix agave, oil, vanilla and eggs. Beat the mixture in an electric mixer for 2 to 3 minutes. Add almond flour, cocoa, baking soda, salt and cinnamon. Stir to till smooth. Pour into pan and bake till the done- about 15 minutes.
Here is my take on potato latkes… Happy Hanukkah!
- 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.
I think everyone is serving avocado toasts these days- especially the vegan places. I am not vegan but I do enjoy an avocado toast every once in a while. I have tried some in the past and my gripe is that they all taste bland. I have no issues with vegan cooking but I feel most things I have tried at vegan restaurants or cafes, are bland. Vegan doesn’t mean without flavor??? I enjoy cooking all kinds of dishes, with or without meat- the most important thing is flavor… so, here is my version of avocado toast- a lot yummier and a lot cheaper!!
- 1 ripe avocado, peeled and pit taken out and smashed
- 1/3 cup cherry tomatoes, chopped
- 1 garlic cloves, minced
- 1 serrano chili, chopped
- Juice of ½ lime
- 1 teaspoon pistachio oil
- 1 tablespoon chopped pistachios
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped
Mix all the ingredients in a small bowl and check for seasonings.
- 2 sourdough slices, toasted
Slather the avocado mixture on the toasted slices and serve!!
This is a great appetizer for the big dinner… I always start with a simple cheese plate with a bowl of fig compote. I made this one with a bit of ground coriander and cayenne pepper. It gave it great flavor. I served it with a log of goat cheese and some delicious crackers. I also served a side of sweet spicy nuts.
- 1 cup dried figs, sliced
- ½ cup orange juice
- Juice of one lemon
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
Transfer the figs, orange juice, lemon juice, honey, salt, coriander and cayenne pepper into a small saucepan. Bring to a boil and simmer on medium low heat for about 20 minutes till the figs are cooked down and the moisture has cooked away. Serve with cheese and crackers.
Here is something you can make with a salad.. these are always a hit and easy to make..
- 1 lb ground turkey (dark meat is ideal, you can also use pork or lamb)
- 1 medium onion
- 5 cloves garlic
- ½ inch ginger
- 1-3 Serrano chilies deseeded
- ½ cup fresh cilantro
- 1-3 green cardamoms
- 2 teaspoons salt
- 1 teaspoons garam masala
- 2 teaspoons coriander powder
- A pinch of cayenne pepper
- 1 large egg
Wooden skewers soaked in water for 2-3 hours.
Mince the onion, garlic, ginger, chilies, cilantro, cardamoms, salt, garam masala, coriander powder and cayenne pepper in a food processor. Add the ground turkey to a large mixing bowl and mix in the onion mixture. Add the egg and mix thoroughly but not too much, (over mixing can toughen the meat). Take each skewer and place a hand full of meat mixture evenly around it creating a long thin kebab. Place all the skewers either on a grill or a hot skillet. Cook till done. Serve with cilantro chutney.
- 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.
- 4 ears of corn, taken off the cob
- 3 cups of baby arugula
- ½ cup roasted sliced almonds
- ½ cup crumbled queso fresco
- 2 medium lemons, washed, cut in quarters and deseeded
- ¼ cup water
- ¼ cup extra virgin olive oil
- ½ cup cilantro, chopped
Transfer the ingredients to a blender. Blend till the dressing is creamy and smooth. Dress the salad and serve immediately.