Pairing chicken and lemon is one of my favorite combinations, and I’m always looking for new ways of using both together. This time, I had a creamy chicken dish in mind – one that would be cooked fairly quickly, and served over pasta.
One of the first dishes I have in mind when the days start to get colder, is Mac and Cheese. While the basic combination of cooked pasta and cheese sauce is always tasty and warming, to make it more interesting, Continue reading “Mac and Cheese with Peppers and Bacon”
“Hamin” is a dish that came to be in order to solve a religious practice. The Jewish laws of observing the Sabbath, the day of rest, forbid cooking during this day. In order to still have a warm meal during Shabbat, the solution was simple: place the food in the oven on Friday evening, and let it cook slowly overnight on very low heat, until needed. Continue reading “Jerusalemite Hamin – Overnight Chicken and Pasta Dish”
Mac and Cheese, with its irresistible combination of pasta with a tasty cheese sauce, is one of the ultimate comfort food dishes. Continue reading “Tri-Color Mac and Cheese with Broccoli and Ham”
Unlike last week’s time consuming recipe, the following recipe requires very little effort or ingredients.
The original bake, which is known in the Sephardic cuisine as “Makarron reynado”, is a simple mix of cooked spaghetti, Feta cheese, eggs and milk, baked until set and golden. Continue reading “Sephardic Spaghetti and Cheese Bake”
Whenever I prepare lobster rolls (click HERE for the recipe), I cook one or two extra lobster tails, to use in different dishes.
This time, I decided to use the cooked lobster in a quick and light pasta dish. I opted for a lemony butter sauce, as the lemon beautifully complements the somewhat sweetish flavor of the lobster meat, and butter, as it simply makes everything better. Continue reading “Angel Hair Pasta with Lobster Tail and Lemony Sun Dried tomatoes and Capers Butter Sauce”
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”
This tasty and aromatic bake is the easiest way to serve pasta to a large party. It is based on the East-European Jewish “Kugel” dish, that is more known in its sweet version. Continue reading “Egg Noodles Bake with Mushrooms and Cheeses”
A few weeks ago, I posted a recipe for tarragon-cashew pesto (click HERE for the recipe), which is one of my favorites. I then mentioned that I use the pesto in numerous dishes. In the recipes here, you can find a few of these free-style dishes. Hopefully they will inspire you to use this, or any other type of pesto, in different, tasty ways. Try them and enjoy. Continue reading “A Few More Dishes with Tarragon Cashew Pesto”
If the cold weather outside makes you less enthusiastic about light, crispy-cold salads, here is a hearty and warming salad, that is perfect for the weather. Continue reading “Soba Noodles Salad with Peanut Butter and Tahini Dressing”
Israeli couscous is actually a type of toasted pasta, but the best way to cook it is to treat it like rice, with measured amount of water. This way of cooking will result al-dente and separated grains. Continue reading “Israeli Couscous with Mushrooms”