Wednesday, June 21, 2017

Roasted Corn Salad

A really sweet salad using grilled corn
 6 servings

6 ears of fresh corn on the cob  cleaned
2 tablespoons olive oil
3 Roma tomatoes diced
1  red bell pepper diced
½ cup chopped green onions
2 cups fresh lightly chopped spinach

Dressing :
1/3 cup lemon juice
4 tablespoons olive oil
Salt and pepper
2 tablespoons  paprika
1 tablespoon sugar
1 teaspoon onion  powder
Preheat grill or broiler, rub the corn with olive oil and salt and pepper. Grill for about 7 min. or till the corn starts to brown. Remove  the corn  from the heat and set aside to cool. When cool cut off the kernels from the cob and place in a large bowl.  Then add to the bowl the tomatoes, peppers, onion and spinach.
In a small bowl add the ingredients for the dressing and whisk together, add to the corn salad and toss and serve.

Monday, May 15, 2017


This  salad is great for the Holiday Shavuot,  This is the time when God  gave Moses the 10 commandments. In Jewish culture food very often is used as  a symbol, such as this salad,  The 10 layers of the salad represent the 10  commandments.

1 cup  uncooked  Red Bulgur * see notes at the bottom
1 cup lemon juice
1/2 cup extra virgin olive oil
4 cloves of garlic, minced
Salt and pepper to taste
1 medium red onion, chopped
2 green bell pepper, diced
2 - 16 oz. cans  Canellini Beans, rinsed and drained
1 bunch red radish, thinly sliced
1 large seedless cucumber, diced
1  jar Kalamata olives with out the pits  and drained
1 container grape tomatoes, sliced in half
1 cup fresh mint, chopped fine
1/3 cup Pine nuts, toasted

Place the bulgur in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt and a dash of pepper; drizzle this dressing over the bulgur.
Drain the juice off the  olives and rinse and drain the  cannelini beans
 Layer on the onions, green peppers, cannelini beans, radishes, cucumbers, olives, tomatoes and mint. Sprinkle more salt and pepper, cover and refrigerate for at least 24 hours.
When ready to serve, bring to room temperature and sprinkle on pine nuts.

* Notes
Make sure that the Red Bulgur is  place in the bowl raw. The dressing poured over the bulgur  will soften it to  al dente.

Roasted Rosemary Potato wedges with Goat Cheese Crumbles

A fun twist on  the classic Potato wedge. The warm Goat cheese crumbles and the pop of Rosemary take these  potatoes to  a whole  new level!

4 large baking potatoes, unpeeled
4 tablespoons Olive Oil
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/4  cup minced fresh rosemary leaves
1/2 cup Goat cheese crumbles

Heat the oven to 400 degrees F. Evenly coat a large baking sheet with 1 tablespoon of the olive oil.
Cut each potato into 6 long wedges and add to a large bowl. Add Rosemary,  Olive  Oil, Salt and Pepper to the bowl of potatoes and toss, then spread the potatoes in a single layer, cut side down on the baking sheet.
Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside; 35 to 45 minutes. Place  on a platter and sprinkle  lightly with  salt and  add the Goat cheese crumbles  and serve.

Monday, May 1, 2017

Baked French Onion Soup

Makes  great side dish to any  meal. 6 servings
3 medium sweet onions, sliced
3 tablespoons butter
4 cups beef broth
1 teaspoon Worcestershire   sauce                                                                                                            
1 cup shredded Mozzarella cheese  
6 slices French bread, about 1/2-inch in thickness

Melt butter in a large saucepan over low heat. Add onions and cover. Cook for about 30 minutes, stirring occasionally.
Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils.
Reduce heat to low. All to simmer, uncovered, for about 30 minutes. The broth will reduce.
Pour onion soup mixture into a  casserole dish.
Toast the slices of bread on both sides at 350 degrees until golden and place toasted bread in a single layer on top of onion soup.
Cover bread with a thick layer of the shredded mozzarella and top.
Place dish under the broiler, watching carefully.  Broil until the cheese melts and begins to brown and bubble.
Let cool for 2-3 minutes. Serve immediately.

Friday, April 28, 2017

Sweet Noodle Kugel

Kugel is a Jewish dish similar to a casserole or pudding and is a  traditional food  for Shavout.

1 cup  golden raisins
12 oz wide egg noodles
6 large eggs
1 lb sour cream
8 oz cottage cheese
8 oz cream cheese, softened
1 cup sugar
1/4 cup unsalted butter, melted
1/4 tsp salt
1 teaspoon vanilla
Cinnamon and sugar for dusting
Nonstick cooking oil spray

You will also need....
large pot, food processor or blender, 9x13 baking dish

Preheat preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook till tender  about 5 minutes. Drain and return the cooked noodles to the pot.
In a food processor or blender, mix together the eggs, vanilla, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
Pour the egg mixture over the cooked noodles in the pot and stir till well combined.
Drain the raisins and pat dry. Stir them into the noodles.
Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish
Top the kugel by sprinkling generously with sugar and lightly with cinnamon.
Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

Friday, March 24, 2017

Moroccan Meatballs

Ingredients for Charmoula Marinade

½ Tbsp. dried chili flakes

½ Tbsp. sweet paprika

½ tsp. grated ginger

½ onion, diced

½ Tbsp. ground cumin

1 garlic clove minced

1 Tbsp. chopped Parsley

¼ cup olive oil

Juice of ½ lemon
1 – 28 ounce can crushed tomatoes    

Combine all ingredients and let stand in fridge for at least 30 minutes

Ingredients for Meatballs                                                                               

1 - pound ground lamb/Beef

¼ c. milk

5- slices white bread tore up into small pieces

½ tsp. cumin * see notes

½ tsp. paprika*see notes

½ tsp. chili powder*see notes

½ Tbsp. chopped parsley

1 egg

1 Tbsp. olive oil

Salt and pepper to taste
8 oz. shredded mozzarella
Pearl couscous

1. Preheat the oven to 375 degrees.  Meanwhile, prepare meatballs – soak bread pieces in milk until soft, add remaining ingredients and combine. Form into golf ball-sized meatballs and place on a lined baking sheet. Bake for 10 minutes to seal.

2. While the meatballs are baking, prepare the sauce.  Heat a med. size sauce pan over medium heat and fry the Charmoula Marinade for about 5 minutes, until onions have softened. Add the tomatoes and simmer on low heat for 15-20 minutes. Add the meatballs, coat in sauce, and put in a baking dish at 375 degrees about 30 min.

3. Before the meatballs are done add shredded mozzarella for about 10 minutes longer. When melted serve over cooked Israeli /Pearl couscous. Garnish with parsley.

*Notes – I doubled the recipe so I could make the meatballs larger . You can substitute the chili powder, cumin, and  paprika for a Authentic Morocaan spice blend called Harissa!

Tuesday, March 14, 2017

Roasted Mediterranean Vegetables

This is a amazing dish, while it is roasting it just fills your kitchen with wonderful aromas. This dish presents very well with all the beautiful colors and it goes well with any meat .

Ingredients for  Roasted  Mediterranean Vegetables Recipe
1 Sweet Potato
1 Onion
1 Green Pepper
1 Red Pepper
4 Carrots
1 cup Cherry Tomatoes
1-2 Medium Tomatoes

For the Marinade
1 tsp Paprika
1/2 tsp Black Sesame Seeds
½ tsp  Basil
½ tsp. Thyme
1 tsp  Parsley
1 tsp. Lemon Juice
¼ cup Olive Oil

Peel and chop the vegetables up into similar sized pieces
Place onto a large baking tray.
Mix all of the marinade ingredients together.
Pour the marinade all over the vegetables.
Cover with  foil.

Place into a hot oven at 350 for 20 minutes. Take the tray out of the oven and remove foil, place back into the oven for another 10 minutes or until the roasted vegetables are cooked.

Sprinkle roasted vegetables with salt and pepper and serve