Tag: Gluten Free

Cheese-Stuffed Burgers for World on a Plate

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Just in time for Memorial Day, this month’s theme for World on a Plate is grilling! I don’t have a backyard, or a grill, but I do have a cast iron pan, which can be a worthy substitute. Since I’m representing America, I immediately knew that I would be bringing burgers to the party. But I didn’t want to go with just any old burger – so I stuffed some cheese inside to make them extra special. That’s right: a cheese-stuffed burger. When you cook the burger, the cheese inside melts, creating an ooey-gooey surprise that any cheeseburger-loving person is bound to go nuts over. You can even go extreme and put more cheese on top, but that’s just crazy talk (which I fully support).

Cheese-Stuffed Burger
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Shakshuka and the Israel To Go Book

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If living in Israel has done anything, it has been to instill in me a lifelong love of shakshuka (also spelled shakshouka). This North African egg dish is an integral part of the fabric that is Israeli cuisine, and it’s commonly eaten for breakfast, lunch, or dinner, served in a sizzling cast iron pan, on a sandwich, or in a pita. Essentially eggs poached in tomato sauce, this is one of those dishes where the whole is greater than the sum of its parts. And the recipe that I bring you today is from another book that I’m thrilled to have contributed to, Israel To Go: Look & Cook Book Vol. 1 (LunchBox Press, 2012; see it on Amazon here).

Shakshouka (Shakshuka)

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Black Bean and Corn Salsa and a Bean Blog Hop

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With the weather heating up (and it is scorching here already!) I’ve got light, bright, fresh, raw salads, salsas, and sauces on the brain. I whipped up this delicious Black Bean and Corn Salsa to top the fish tacos that I just posted about, but I was also eating the leftovers with tortilla chips as a dip. It would be great with grilled chicken or fish as well. In addition to the black beans and corn, I also included pineapple for a hint of sweetness, tomato, cilantro, and lime juice. I could seriously eat this one way or another every day of summer. What are your favorite bean recipes? Link them up in the blog hop below!

Black Bean and Corn Salsa

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Quinoa Salad with Chickpeas and Paprika Vinaigrette

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For this month’s Secret Recipe Club I was thrilled to be assigned A Fit and Spicy Life. Mellissa is a 30-something marketing manager who lives in Minneapolis who loves fitness, food, and wine – sounds like a great combo to me! Mellissa posts healthy, mouth-watering recipes (yes, I said those two words in the same sentence) as well wine and fitness posts. While usually I spend a lot of time hemming and hawing over which recipe to make, this month it was no contest. As soon as I saw Mellissa’s Quinoa, Garbanzo and Spinach Salad with Smoked Paprika Vinaigrette I knew it was the one. Love at first sight, if you will.

Quinoa Salad with Smoked Paprika Vinaigrette

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Strawberry-Rhubarb Cocktail

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Springtime is in full bloom and that means strawberry and rhubarb in endless wonderful, beautiful combinations. I’ve got a pie coming your way soon, but today I could use a cocktail. Rhubarb is hard to come by in Israel, so when I saw some at the market I snatched it right up and began contemplating the various ways I could put this tart stalk to good use. It’s a low-alcohol, easy-drinking, warm weather cocktail that goes down easy. It’s sweet and tart, but not in a way that will give you a headache (I don’t like overly sweet drinks), and has lots of brightness from the strawberry and lime juices. Don’t worry if you don’t have rhubarb bitters, although they add a nice herbal element and provide an extra layer of rhubarb. Seltzer finishes the drink and gives it that nice effervescence that I reach for in the warmer months.

Strawberry-Rhubarb Cocktail

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Potato Salad and a Virtual Picnic for World on a Plate

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The theme for this month’s World on a Plate is picnic food, and I couldn’t be more excited. I’m representing the US in this global group, and picnic foods are some of the most quintessentially American. I’ve already posted about many of them, so I’ve created a little virtual All-American picnic for you, capped off with a recipe for my favorite mayo-free potato salad. It’s a bit more like a French potato salad in that it is essentially coated in a mustard vinaigrette instead of mayo, but I’ve always found the idea of normal potato salad sitting out in the heat to be unsavory.

Potato Salad Ingredients
Potato Salad Ingredients

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Guest Post: Carrot Cake Oatmeal

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Carrot Cake OatmealI am so excited for today’s post! While I just got back from Istanbul (what an incredible city – more on that later), my sister is now visiting us in Israel for the week. I couldn’t be more excited to show her around the country that I call home. To give me more time with her Kiran from the amazing blog Kiran Tarun graciously agreed to do a guest post for me. If you don’t know Kiran you must hop over to her blog. Her photography is stunning, her recipes incredible, and her writing witty. And she picked one of my all time favorite foods to write about today: oatmeal!! Read on for her awesome twist on steel cut oats:

Hello! While Katherine is away on vacation, I’m officially honored to hoard her space with my affection for anything and everything oatmeal.

 

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Blood Orange Panna Cotta and a Citrus Blog Hop

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Is there anything as beautiful as a blood orange? Their gorgeous tart flavor and vibrant red color make them irresistible to me. So irresistible, in fact, that I dragged two kilos home from Tel Aviv (an hour and a half away) just so I could have my way with these seductive fruits. I drank blood orange juice and put it in cocktails. And I made this: blood orange panna cotta. It was so good, and so easy! Bursting with bright citrus flavor, the blood orange dyes the dessert a beautiful shade of pink. It’s the ultimate palate cleanser, and a wonderful end to any meal.

Blood Orange Panna Cotta Recipe

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Roasted Brussels Sprouts with Red Onion and Bacon

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Roasted Brussels Sprouts Recipe

There isn’t much that I love more than Brussels sprouts. Ok, that may be exaggerating, but only a little. These adorable little veggies have gotten quite the PR treatment in recent years, shooting from America’s most hated vegetable to veggie darling of the foodie community. I always knew that Brussels sprouts resembled baby cabbages, but it wasn’t until recently that I learned that they are actually related (I always figured it was a corn/baby corn type scenario). As part of the brassica family, Brussels sprouts are also kin to broccoli, cauliflower, kohlrabi, and turnip. “Ooooohhhh,” replied my husband when I read him the Wikipedia entry. You see, a light had just gone off: these are all his favorite foods.

 

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Irish Beef Stew Recipe and a St. Patrick’s Day Blog Hop

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Irish Beef Stew with Daikon Radish Puree

In case you couldn’t tell from my last name, I’m not Irish. But growing up in New York City, come St. Patrick’s Day everyone is Irish. It’s fun and festive, rowdy and chaotic. I know that drinking lots of beer is a St. Patrick’s Day tradition (an entirely made up one, by the way – but who’s to argue?!), but this weekend why not save some of that brew for your stew (watch out, I may break out into limericks at any moment…). Enter Irish Beef Stew, sometimes called Guiness Beef Stew, a hearty and delicious way to celebrate the luck of the Irish.

 

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