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Category Archives: Appetizers/Snacks

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.

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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

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  • 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.

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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.

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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.

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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.

Almond Flour and Agave Brownies

March 27, 2018

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.

Pistachio Avocado Toast

November 5, 2017

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!!