Tag: Gluten Free

Arugula Salad with Fresh Mozzarella, Tomato, and Basil Vinaigrette

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Arugula Salad with Basil Vinaigrette

It’s starting to warm up here in Israel. The rains are over (and what rains they were this year!), we had a proper sandstorm (not fun), and the temperature is rising every day. As soon as I get my first taste of spring I start to crave light, bright, fresh foods. That’s where this salad comes in. I got a beautiful bunch of fresh basil from my local produce market and the intoxicating smell followed me all the way home, planting the idea of this vinaigrette in my head. Continue reading "Arugula Salad with Fresh Mozzarella, Tomato, and Basil Vinaigrette" →

Ropa Vieja with Fried Plantains

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Ropa Vieja

Spotting plantains with Liz and Beth in Tel Aviv’s Carmel Market was one of our most exciting, unexpected finds of the year. Plantains, which are indigenous to South Asia but popular throughout Africa, the Caribbean, and Latin America, don’t come up much in Israeli and Middle Eastern cuisine. And, while you can find Libyan, Yemeni, and Iraqi food galore throughout the country, Cuban restaurants aren’t exactly commonplace. Excited to purchase the plantains I bought two (yes, only two – what was I thinking?!) with no distinct plan but thoughts of frying them. Beth made some super awesome plantain chips with hers. Continue reading “Ropa Vieja with Fried Plantains” →

Eggplant with Tahina and an Eggplant Blog Hop

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Eggplant with Tahina and Pomegranate Seeds

In the Middle East there’s a saying that a woman is not ready to wed until she can cook an eggplant (i.e. aubergine) 1,000 ways. Before you start huffing and puffing about the gendered implications of this adage, I think the New York Times explained it well: “The saying is less about preparing women for marriage, though, than it is about the amazing versatility of the eggplant.” Indeed, living in Israel my appreciation for these humble, purple-skinned vegetables has skyrocketed. On a single dinner table they can appear in countless forms. Usually it begins with flame roasted eggplants, but after that they can be pureed with tahina for baba ghanouj, mayo for an entirely different dip, or lemon juice and olive oil for eggplant “caviar.” Israelis make a convincing vegetarian chopped liver (devised in the 1940s when times were tough and meat was rare) using fried eggplant and hard boiled eggs. Continue reading “Eggplant with Tahina and an Eggplant Blog Hop” →

Parmesan-Stuffed Dates and Whisky Pairing

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Parmesan-Stuffed DatesA few weeks ago one of my best friends sent me an email with the subject “Fun question for you” and I knew I would be in for a treat. From thousands of miles away Julia told me about a whisky tasting club that she and her boyfriend have been participating in. This month they have the honor of hosting, and Julia asked for some appetizer suggestions to go with the Finger Lakes whisk(e)y they would be sampling. Julia knows me well, and rightly predicted that this would indeed excite me. Continue reading “Parmesan-Stuffed Dates and Whisky Pairing” →

Pistachio, Cherry, and Dark Chocolate Bark

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Chocolate Cherry Pistachio Bark

I love Secret Recipe Club time! Each month I am assigned a blog and I get to pick any recipe I like and post about it on the 5th of the month. It’s been a wonderful way to meet other bloggers and to discover inspiring recipes. This month I was lucky enough to have Sustainable Cooking for One. Stephanie, the author of the blog, works in nutritional research and is passionate about food and sustainability. Besides wonderful recipes, Stephanie also writes thought-provoking posts like Ethical Eating: Raw Milk and Goats, Urban Ag, and Evidence-Based Supplements. And she should know – she has adorable goats! As the title of her blog suggests she focuses on cooking for one and even has a cookbook called One Bowl with even more recipes plus nutritional information and more. Continue reading “Pistachio, Cherry, and Dark Chocolate Bark” →

Homemade Harissa and a Pepper Blog Hop

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Harissa Ingredients

This is one of those things that’s been on my list to make for a long time: homemade harissa. The fiery, vibrant red, North African pepper hot sauce is completely addictive and revs up anything you add it to. Stews take on new depth, dips get kick, and tagines will never be the same. Popular in Tunisia, Algeria, and Morocco, harissa has also become a hip flavor in the States where you will find harissa aioli, harissa-marinated steak, harissa grilled shrimp, and harissa oil. Continue reading “Homemade Harissa and a Pepper Blog Hop” →

Roasted Broccoli with Parmesan

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Roasted Broccoli Recipe

Even if you think you don’t like broccoli, bear with me. Roasting this cruciferous vegetable completely transforms it. Although I like broccoli in all forms – raw, steamed, stir fried, you name it – there’s nothing like roasted broccoli. As it crisps and lightly browns it takes on an incredibly satisfying texture and nutty flavor that even broccoli haters have loved. I swear. This is barely a recipe, but it’s so good and I make it so often I finally had to share. It’s an incredibly versatile side that compliments just about every meal from roast chicken to steak, and from black bean burgers to pasta. Plus, it’s gluten free, kosher dairy, and vegetarian. Leave off the parmesan to make it vegan and parve! Trust me, it’s still delicious. What’s your favorite way to enjoy broccoli? Continue reading “Roasted Broccoli with Parmesan” →

Feta and Herb Scramble and a Breakfast Blog Hop

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Feta and Herb ScrambleI don’t post that many breakfast recipes. Many of the ones I have do double duty  as dessert and/or breakfast, like my applesauce cake or banana-walnut bread. Most days, I keep my breakfast simple. A cup of coffee. Oatmeal with brown sugar and dried cherries. Yogurt with date honey and homemade pumpkin granola. I’m not usually hungry right when I wake up, and often don’t eat until it’s nearly lunch time. On weekends there’s nothing like enjoying a luxurious brunch (with eggs Benedict and homemade hollandaise sauce of course), but more often than not something simple and flavorful, like this feta and herb scramble, graces our table. It almost seems silly to post a recipe, but I make it so often – and it’s so delicious – I wanted to share it. Continue reading “Feta and Herb Scramble and a Breakfast Blog Hop” →

Chocolate Covered Strawberries and a Valentine’s Day Blog Hop

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Chocolate Covered Strawberries Recipe

It’s that time of year. If I were in the States right now I’m sure I would be inundated with chocolates packaged in red hearts, balloons shaped like hearts, and stuffed animals holding hearts. I am not against anything that celebrates love, but I do think people get a little carried away on Valentine’s Day. My husband and I have never once celebrated it. Rather than acknowledging our love on a random day that Hallmark has chosen with millions of other couples, we opt to love and appreciate each other every day and have an especially nice meal on our anniversary. In high school and college my girlfriends and I (even when we had boyfriends) would go out for a nice Valentine’s Day dinner. Now that’s my idea of V-Day. Continue reading “Chocolate Covered Strawberries and a Valentine’s Day Blog Hop” →

How to Make Hollandaise Sauce

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Hollandaise Sauce

I love any excuse for brunch. It makes me think of sunny days, meeting up with friends, and unlimited mimosas. On these special occasions I often splurge for Eggs Benedict or Florentine – who can resist a fluffy English muffin topped with Canadian bacon or spinach, a poached egg, and plenty of creamy Hollandaise sauce? But with Valentine’s Day fast approaching, there’s something even more romantic about preparing a lazy brunch at home for your loved one(s). And, despite its reputation Hollandaise sauce is easily prepared – it just takes some care and finesse. Continue reading “How to Make Hollandaise Sauce” →