This cake will wow your taste buds, and impress your guests. It is so easy and spectacular that I insist that you flag it right now! Do not be daunted by all of the instructions and ingredients. I promise you that it is simple and straight forward.
Spring is on the way, and this salad could not be more perfect or delicious!
- 2 tbsp. red wine vinegar
- extra-virgin olive oil
- 1 tsp. honey
- 1 tablespoon chopped parsley
- kosher salt
- Freshly ground black pepper
- 1/2 c. chopped walnuts
- 3/4 cup chopped dates
- 2 lb. brussels sprouts, shredded
- 1 large Fuji apple, cored and thinly sliced
- 1/4 c. freshly grated pecorino (optional)
- In a small bowl whisk together vinegar, 2 tbsp olive oil, honey, parsley, 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
- Warm a small dry skillet over low heat, toast walnuts until lightly golden, about 1 to 2 minutes.
- Toss together brussels sprouts, apples,dates and walnuts with half the dressing. Mix in additional dressing if desired.
- Transfer to serving platter and top with grated Pecorino, if using.
- Serve immediately
It resembles pea soup but tastes nothing like it. This delicious soup is filled with vitamins, minerals and iron. You can make it with low sodium vegetable or chicken broth and keep it
1 tablespoon olive oil
1 medium onion, chopped
3 pounds zucchini sliced into 1/4 inch rounds
3 cups low sodium chicken or vegetable broth
1 small russet potato cut into large chunks
4 cups fresh spinach, stems removed
salt and pepper to taste
In a large saucepan or soup pot, sauté the onions on medium high heat in the olive oil until soft and translucent.
Add the zucchini and sauté until softened.
Add the potato and toss with the onion and zucchini, then add the broth, reduce heat to low and cook for 15-20 minutes until all of the vegetables are soft.
Stir in the spinach leaves, until they are wilted -- 5 minutes.
Continue to cook for another 10 minutes.
Purée the soup with either a hand blender or in the Cuisinart.
Return the soup to the pot and add desired amount of salt and pepper.
Here is the easiest and tastiest fish taco recipe. If it's Tuesday, it's Taco Tuesday!
- 3 tbsp. extra-virgin olive oil
- Juice of 1 lime
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1 1/2 lb. cod (or other flaky white fish)
- 1/2 tbsp. vegetable oil
- kosher salt
- Freshly ground black pepper
- 8 corn tortillas
- 1 avocado, cubed
- Lime wedges, for serving
- Sour cream, for serving
FOR THE CORN SLAW:
- 1/4 c. mayonnaise
- 2 tbsp. lime juice
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. honey
- 2 c. shredded purple cabbage
- 1 c. corn kernels
- 1 jalapeño, minced
- In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.
- Add the cod, tossing the filets in the mixture to evenly coat. Let marinate for 15 minutes.
- Meanwhile, make the slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn and jalapeño. Season with salt and pepper.
- In a large nonstick pan over medium-high heat, heat vegetable oil. Remove the cod from the marinade and season both sides of each filet with salt and pepper. Place the fish on the pan, flesh side down. Cook until the fish is opaque and cooked through, 3 to 5 minutes per side. Let rest for about 5 minutes before flaking the fish with a fork.
- Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
- 1 lb large ripe strawberries (long stems are best)
- 1/2 lb chopped chocolate or chocolate chips - milk, semi sweet or dark (8 oz)
- 1/4 lb white chocolate (optional) (4 oz)
- 1 cup chopped nuts - pecans or almonds (optional)
Rinse the berries well and pat dry (make sure they're completely dry with no drops of water present). Line a baking sheet with parchment or wax paper, or nonstick foil.
Melt your chocolate. If you are using both dark and white chocolate, you will need to melt the two separately. The chocolate melts best with indirect heat-- I use a double boiler pan. If you don't have a double boiler, simmer 2 inches of water in a saucepan, then place a heat-safe bowl in the water and melt the chocolate in the bowl.
Alternatively, you can microwave the chocolate on 50% power power for 2 minutes (or until melted), stirring once halfway through cooking. At the end of cooking, stir-- if the chocolate is not melted smooth, continue to microwave in 15 second increments till fully melted.
Once your chocolate is melted, you're ready to decorate. Assemble your parchment lined baking sheet, melted chocolate, and chopped nuts, if using.
Dip the strawberries one by one into the melted chocolate, coating them 1/2 to 3/4 of the way up. Lift and twist the strawberry as you pull it out of the chocolate, letting the excess drip back into the bowl.
If you don't plan to dip the strawberries in chopped nuts, place the dipped strawberries onto the parchment. Do not move or touch them once you've set them down, or you will disturb the lovely chocolate shell.
If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment.
After dipping the strawberries in chocolate, if you want to drizzle them with white chocolate, pour the melted white chocolate into the corner of a plastic zipper bag and seal. Cut a very small tip off the corner of the bag.
Gently squeeze the white chocolate through the hole in the corner, drizzling the chocolate in a thin stream on top of the chocolate dipped berries, moving your hand to create artistic squiggles.
Once your strawberries are decorated, place them in the refrigerator for about 30 minutes till the chocolate sets.
You can serve the chocolate strawberries chilled or at room temperature. Chilled strawberries will have a nice crunch to the chocolate-- room temp will make the chocolate a bit softer to bite through. Place them in a pretty tissue-lined box for gift giving, if desired.
I have been auditioning salmon teriyaki recipes for years and have never seemed to satisfy my son, Yale's, discerning taste....until now! This one is IT!
- 1/4 cup sesame oil
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar, or more to taste
- 1 tablespoon sesame seeds
- 1 teaspoon ground mustard
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 4 X 4 ounce salmon filets, or 1 1/4 pounds of salmon filet
- Adjust amount of marinade depending on amount of salmon that you are using.
Marinade stores in refrigerator up to 3 weeks.
- Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
- Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
- Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.
Here is another perfect chicken recipe by Kim Kushner, from her book, The New Kosher.
1 chicken, cut into 8-10 pieces, or 8-10 pieces of your choice, about 3 pounds (1.5 kg) weight (skin on or skinless).
1 tablespoon onion powder
Juice of 2 limes
1/4 cup (60 ml) soy sauce
2 tablespoons apricot preserves
2 bay leaves
2 tablespoons sesame seeds
Place the chicken in a large bowl and sprinkle with the onion powder. Add the lime juice, soy sauce and preserves and use your hands to combine well, coating each piece evenly. Add the bay leaves and sprinkle the sesame seeds evenly over the top. Cover and marinate at room temperature for 30 minutes or in the fridge for up to 24 hours. Remove and discard the bay leaves before cooking.
Preheat oven to 375℉ (190 ℃).
Arrange the chicken in a single layer in a roasting pan and add any marinade. Roast uncovered for about 45 minutes. Turn the chicken pieces over and continue to roast until cooked through, about 30 minutes longer. Serve hot or at room temperature.
What could be better than a beautiful and delicious fruit salad in the middle of winter? This is especially desirable after a season of high calorie desserts!
1 granny smith apple
1 fuji apple
1 bartlet pear
2 cups of black or green seedless grapes halved
1 banana sliced
2 cups straberries halved
2 cups blueberries
1 orange peeled and sliced into thin wedges
juice of 1 lemon
2 heaping tablespoons honey
Adjust amount depending on how much fruit you are using.
Cut the apples and pear into bite sized chunks and place in a pretty large bowl. Add the orange wedges, halved strawberries and grapes, sliced banana and blueberries.
Mix the lemon juice with the honey and adjust for desired amount and sweetness.
Drizzle the dressing over the fruit and gently toss.
Serve immediately and enjoy!
When one of my favorite bloggers, Aimee Song, of the über popular blog,
"Song Of Style," posted her recipe for the best Roasted Sweet Potatoes, I sat up and took notice! I served it up last week to rave reviews by Jeff and Yale. I
re created the recipe using an olive oil atomizer, which cuts the fat significantly.
2-3 sweet potatoes or yams, scrubbed, (unpeeled), and cut into wedges.
olive oil non propellant cooking spray
2-3 cloves garlic minced
Trader Joe's "Everything But The Bagel" seasoning
Preheat oven to 400 degrees F
Line 2 baking sheets with parchment paper
Scrub sweet potatoes and cut into wedges.
Spray the parchment liberally with the olive oil
Place the wedges on the paper, turning them to coat with the oil.
Place in oven for 20-25 minutes.
Turn off the oven.
Remove the baking sheets and turn the potatoes.
Add the seasoning and garlic.
Return to the oven (which has been turned off)
Leave in the oven for 10-15 minutes, this crisps them to perfection!
This is hands down one of the best turkey meatloaf recipes out there. The special ingredients are the mushrooms! Enjoy!
8 ounces mushrooms, trimmed and very finely chopped
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 tablespoon oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
7 tablespoons ketchup, divided
1 cup (60 grams) panko bread crumbs (see notes for gluten-free options)
1/3 cup (80 ml) milk or soy milk
2 large eggs, lightly beaten ( for lower fat version, 1 egg and 2 egg whites)
1 1/4 pound ground turkey (92% lean)
Heat oven to 400 degrees F. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
Meanwhile, combine the breadcrumbs and milk in a small bowl.
Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.
Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.
Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.
You can slice the meatloaf and freeze pieces separately; then enjoy whenever you want!