One of the best remedies for grey gloomy days, is to have a bowl of bright colored, velvety tasty warm soup. Continue reading “Orange Vegetables and Pineapple Soup”
One of my favorite ways of marinating chicken is using hard apple cider (check HERE for a recipe), and I was planning to do that again. However, this time I wanted to add another layer of flavor to the cider marinade. Continue reading “Roasted Chicken Thighs with Cider, Mustard and Honey Marinade”
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”
When I’ve found some ripe tomatoes, eggplants and peppers at the farm stand, I’ve decided it’s time to prepare a nice batch of Caponata – a tasty sweet and sour Sicilian eggplant dish.
Caponata is wonderful as a side dish, especially with fish and seafood, but also with chicken and other meats. It is also wonderful as a topping for Crostini, and can also be served as a dip, with crackers or toasted points. Continue reading “Caponata”
Many times when the temperatures drop, a simple rustic soup is all that is needed to feel good. Here is a hearty and filling soup, that is loaded with vegetables and thickened with semolina. It is highly nutritious and just perfect for a cold day. Continue reading “Seven Vegetables Soup with Semolina”
As much as I love cooked duck, or duck confit, roasted duck is another favorite. Not only the meat is perfectly cooked and still keeps its unique texture and flavor, in this method we get an extra bonus with the crispy skin.
Continue reading “Roasted Duck Legs with Potatoes and Carrots”
This rustic dish, of beautifully roasted chicken with potatoes and other vegetables, makes entertaining of a fairly large group of guests an easy task. Everything is prepared in advance, and then roasted in one pan about an hour before serving.
Continue reading “Roasted Chicken with Vegetables”
This simple chicken dish, from the fabulous Sephardic cuisine (find explanations about it HERE, or in THIS wonderful blog), is as tasty as it is easy to prepare. Continue reading “Pot Roasted Chicken with Celery and Carrots, Sephardic Style”
Balsamic vinegar is a wonderful condiment to have in the kitchen. Its mild acidic and sweet flavor is great in vinaigrette dressings, and only a few drops of it on Mozzarella cheese, or strawberries, are enough to elevate their flavor to new levels. Marinating meats in Balsamic vinegar adds deep flavors and color, and the dish I have here is a good example for it. If you’re into bold flavors and aroma, you’ll love this dish. Continue reading “Balsamic vinegar and Date syrup Roasted Chicken”
Most potato salads are, how shall we put it politely, “aesthetically challenged”… They are pale and heavy, with way too much mayonnaise and in many cases, too much sugar.
Here is a lighter and more colorful version, inspired by a Russian potato salad, named “Olivier” after the Belgian chef who created it when working in Moscow. The original salad contained many rare and expensive ingredients, so later on more down to earth versions were created. The majority of these versions contain a large amount of cold cuts and canned peas and carrots, and even though they are more colorful than the average potato salad, they are still quite heavy. Continue reading “Colorful Potato Salad”