The combination of cheddar cheese and pimientos is mostly known as the base for the tasty pimiento cheese spread, which was the inspiration for creating the following baked cheese balls. Continue reading “Cheddar, Feta and Pimientos Baked Cheese Balls”
With pumpkins everywhere, and with supermarkets pushing canned pumpkin deals non stop, I somehow found myself purchasing a couple of cans, that I wasn’t even sure what I wanted to use them for. So much for thinking I was a savvy customer, who can’t be influenced too easily!
Even though the canned puree can survive practically forever, I still felt I needed to use at least one right now, and came up with the following muffins. Continue reading “Pumpkin and Banana Breakfast Muffins”
What to do if you’re craving fresh bread out of the oven, but you don’t want to invest the time in waiting for the yeast to proof? This tasty rustic bread is the answer: it can be made in 30 minutes, baking time included! Continue reading “Quick Onion-Cheese Flat Bread”
Puffed rice treats are popular as a quick snack, known mostly in its commercial version, which is overly sweet and far from healthy.
While the treats are quick and easy to make at home, unfortunately, too many of the homemade versions list ingredients such as sugar coated puffed rice, artificially flavored commercial marshmallows, corn syrup and other similar additions, that make them just as bad as the store-bought ones. Continue reading “Puffed Rice Squares with Tahini and Honey”
Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately. After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems. Continue reading “Stewed Rhubarb Two Ways”
The following recipe is a free-style version of the Sephardic Burekitas, (small hand pies), which I’ve previously posted here (check THIS and THIS posts). Continue reading “Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling”
Roasting sweet potatoes brings out their flavor to the fullest; the process concentrates their flavor, they caramelize at the edges and become a real treat. Continue reading “Roasted Sweet Potatoes and Pancakes”
While I mostly prefer a protein-based breakfast, I also like to have other options every now and then. The following super-healthy bars are a good example of that: they are loaded with high fiber ingredients, fairly low on sugar and fat, and are a great tasty way to start the day. Continue reading “Carrots, Almonds, Coconut and Golden Raisins Breakfast Bars”
Apricot season is very short, and on top of it, they tend to soften quickly after buying. So when I ended up with some that started to soften, I decided to bake some quick muffins with them. Continue reading “Apricot and Cardamom Muffins”
This tasty dish was inspired by the two others: the Greek Spanakopita, (layers of filo brushed with oil, with greens with Feta cheese filling), and the Bulgarian Banitsa dish (in which the filo sheets are rolled with feta, yogurt and eggs mixture). Continue reading “Filo Bake with Spinach, Mint and Cheeses”
Dandelion is known mostly as a seasonal plant, of which all its parts have been used in cooking and traditional medicine from ancient times. To many who are unfamiliar with the plant, the greens are many times considered an invasive weed in fields and gardens, but they are in fact edible and highly nutritious. As I’m not a gardener myself, nor a forager of wild greens, I’ve never tried them, until I recently found them at the store, and decided to buy a bunch. Continue reading “A Few Dishes with Dandelion Greens”