Tuesday, July 4, 2017
1 English cucumber diced
4-5 ripe Roma tomatoes diced
6 radishes diced
1 small red onion diced
15 oz. can garbanzo beans, rinsed and drained
1/3 cup sliced Kalamata olives
1/3 cup feta cheese crumbles
For the dressing
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 tsp. dried Greek Oregano
1/4 tsp. salt
Make the dressing in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice the cucumber, onion, tomatoes and radishes
Put vegetables and drained garbanzo beans and the sliced olives in a large bowl.
Add the Feta and the dressing and toss to combine.
Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.
1 English cucumber cut in half then cut into quarters
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup feta cheese crumbles
1 tsp. tablespoon of dry or fresh chopped fresh dill
Place cucumber in a shallow dish. Combine vinegar and next 4 ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over cucumbers; sprinkle with cheese and dill.
Wednesday, June 21, 2017
|A really sweet salad using grilled corn|
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
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
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.
Make sure that the Red Bulgur is place in the bowl raw. The dressing poured over the bulgur will soften it to al dente.
|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
|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
|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.