Tag: Gluten Free

Three Bean Chili and a Chili Blog Hop

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Three Bean Chili

Is there anything more comforting on a cold day than a steaming hot bowl of chili? I usually go straight for my turkey chili recipe, but I was developing a healthy recipe in a jar recipe for the Jewish Daily Forward (check out the article and recipe here) and came up with this hearty, vegetarian three bean chili recipe. It is super flavorful and everything I could want out of a chili, plus it’s perfect for meatless Mondays. Plus you can turn it into a wonderful winter gift by layering the dry ingredients in a jar (check out the article for instructions)!

 

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Shortcut Red Beans and Rice for the New Year

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Red Beans and Rice

The theme for this month’s World on a Plate is auspicious foods for a prosperous year. Since I represent America in this global get-together, the first thing that came to mind was Hoppin’ John, the famous southern dish of black eyed peas and ham hock. Being short on time and ingredients, I settled instead on a Cajun-inspired shortcut red beans and rice with smoky andouille sausage. Feel free to soak dried beans overnight, but if you need a quick supper this recipe is your answer. Continue reading “Shortcut Red Beans and Rice for the New Year” →

Salted Caramels and a Christmas Blog Hop

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Homemade salted caramels

This will be the first Christmas that I’m not spending at home, the only winter that I haven’t been in New York. The sandstorm we just had in the desert doesn’t quite take the place of snowflakes, and the warm weather is at odds with traditional Christmas carols. But, I’ll be in Bethlehem, which is pretty neat. And I have plenty of salted caramels to fill my stocking. Continue reading “Salted Caramels and a Christmas Blog Hop” →

Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop

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Quinoa Salad with Shaved Brussels Sprouts

Are you as nuts about Brussels sprouts as I am? Though they’re not a vegetable I grew up eating, they’ve thankfully been reclaimed by chefs and home cooks who set out to prove that this once despised brassica is worth reconsidering. The mini cabbages (they’re actually related!) can be roasted and steamed, braised and eaten raw. If overcooked they can become bitter, hence their bad reputation that arose after kids the world over were forced to eat boiled Brussels sprouts. I love them almost every which way, and here they’re shaved, sautéed, and added to a quinoa salad. Continue reading “Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop” →

Leek, Potato, and Feta Pancakes and a Fried Food Blog Hop

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Leek, Potato, and Feta Pancakes

I still can’t get over the fact that it’s December. But here it is, and Hanukkah (Chanukah) starts tomorrow evening, in all it’s fried glory. Being in Israel for the holiday means sufginyot (jelly donuts) everywhere, latkes on the cover of every food magazine, and huge menorahs around town. My favorite, though, is sticking my head out the window on the first night of Hanukkah and smelling the frying oil in the thick, greasy air. It’s fried food heaven, and it’s glorious. Continue reading “Leek, Potato, and Feta Pancakes and a Fried Food Blog Hop” →

Noodle Salad with Poached Chicken and Peanut-Lime Dressing

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Ingredients for Noodle Salad with Poached Chicken and Peanut-Lime Dressing

I’m going going to lie to you: this noodle salad has a few steps and a fairly long ingredient list. But, besides the fact that it’s totally worth it, this is also really three recipes in one. The peanut-lime dressing is one of my favorites, and is excellent over any salad. I like to toss it with shredded cabbage to bring to potlucks. If you’re vegetarian, vegan, or just short on time you can skip the chicken all together and serve the noodle salad as is, or with some cubed tofu mixed in. Continue reading “Noodle Salad with Poached Chicken and Peanut-Lime Dressing” →

Chicken Paprika and Food Bloggers Support for Sandy #FBS4Sandy

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Chicken Paprika

The theme of today’s blog hop was supposed to be Brussels sprouts, but we’ve had a little change of plan. As I’ve gotten the reports from friends and family and seen the increasingly dire photos of the aftermath from Hurricane Sandy, I’ve felt helpless. All I want to do is hop on a plane to help with the relief effort, to pick up the pieces in the Rockaways, to clean up Red Hook and lend a hand in Breezy Point or Staten Island. But I know that’s not realistic and I knew there had to be another way to help. As usual, the food blogging community has come through and Barbara from Creative Culinary and Jenn from Jenn Cuisine have created this event, Food Bloggers Support for Sandy. Continue reading “Chicken Paprika and Food Bloggers Support for Sandy #FBS4Sandy” →

Potato Leek Soup

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Potato Leek SoupAs the weather starts to cool down (yes, even in the Middle East), it’s only appropriate that the theme for this month’s World on a Plate is soup. I love soup in all its comforting glory, and immediately began considering what variety I would make. It didn’t take me long to settle on potato leek soup. I know it’s not technically American (I represent the good ‘ol USA in this global community project), but it’s so ubiquitous in the United States today that I think we can safely say we’ve claimed it as our own, along with the Irish, British and French. Continue reading “Potato Leek Soup” →

Homemade Peanut Butter Cups and a Halloween Blog Hop

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Peanut Butter Cup ingredients

It’s hard to believe that it’s already the end of October. Living in a country that doesn’t celebrate Halloween, it’s easy to forget that it’s approaching without the sensory overload of decorations, costumes, scary music and candy. The leaves here aren’t changing color and it’s still a balmy 83F outside. But ever the consummate expat, I refuse to let go of the traditions of home and so got myself in the trick-or-treating spirit by doing something that’s been on my cooking bucket list for a while – I made peanut butter cups. That’s right. Today I’ve got a recipe for peanut butter cups for you. As in Reese’s peanut butter cups, but homemade.

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Beef Rendang and a Beef Blog Hop

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Ingredients for Beef Rendang ~ Malaysian Beef Curry

You know those recipes that immediately pop out at you, that you bookmark or pin on Pinterest and you just can’t forget? Beef Rendang – a Malaysian beef curry – was one such recipe for me. I pinned two different recipes for this tempting, coconut-infused beef curry on my Asian Inspiration board, each with a slightly different method and equally enticing result. It’s just that kind of dish. It had a similar effect on Manu of Manu’s Menu: “When I saw this recipe at Not Quite Nigella’s website,” she wrote in her post, “I knew I HAD to make it.” And so when I saw it over at Manu’s Menu and No Recipes, well, I also knew I HAD to make it. Continue reading “Beef Rendang and a Beef Blog Hop” →