Enjoying a Meal and Thanksliving
A wise person once said, “We should think of Thanksgiving as Thanksliving”. If all of us collectively live a life of being thankful, and with a sense of gratitude, I am sure it will lead to more inner harmony and peace. Thanksgiving is that beautiful time of the year when we experience crisp fall weather, see bright…
Broccoli in Tarragon Dressing
I found this recipe recently while going through an old pile of recipes that I reluctantly tossed because I will never get to prepare them. The dressing was meant for green beans, but I thought it would be taken up better by broccoli. Since we had a ginormous Costco bag of broccoli to get through,…
Butternut Squash and Tahini Dip
From Jerusalem, A Cookbook by Yotam Ottolenghi and Sami Tamimi One of the most delicious parts of this book is the introduction that describes the growing relationship between the authors – two young men who were born the same year in Jerusalem, one in the Jewish west, the other in the Muslim east areas. They didn’t know…
Greens Salad with Strawberries, Pistachios and Basil
This is a refreshing springtime salad, using whichever greens you have available. I used half arugula and half spinach. Try a taste of strawberry with a shred of fresh basil – great combination! As always, feel free to substitute different greens, different berries. The cucumber slices add some crunch and take up the taste of…
Slow Cooker Spiced Chicken Stew with Carrots
Adapted from epicurious.com This recipe is in keeping with my promise to post recipes that don’t take much prep time. It has few ingredients, and not much in the way of spices, but it turned out much better than I thought it would. The original recipe only included cumin, so I added the coriander and cocoa…
Sprouting Lentils – Getting More From These Legumes – Toasted Lentils or in a Lentil Salad
I used to sprout lentils a lot when my kids were younger but stopped for a while as some of the cooking patterns changed at our home. Recently, I started sprouting beans and lentils again and am enjoying using them in any recipe that call for lentils or beans. Basically, you can use the same…
Chicken with clementines and ouzo
Roasted Chicken with Clementines and Arak (or Ouzo)I was fortunate to receive a bottle of ouzo from one of my dear Greek patients. When I was in Turkey, I enjoyed relaxing over a small glass of ouzo, turned cloudy with ice. When I mentioned to one of my nurses, Shula, that I was so happy…
Berry Tart With Honey – Yogurt Filling
Here’s a perfect red, white and blue dessert for 4th of July weekend, adapted from the Washington Post!. I rarely bake, so on the few occasions I’ve needed a graham cracker crust, I’ve always grabbed Keebler right off the supermarket shelf. Well, the crust in this recipe takes about 5 minutes to prep and is delicious!…
Mango and Cabbage Slaw
Adapted from cooking class with Ms. Vy in HoiAn, Vietnam March 2016 See Asian chicken BBQ recipe for more details This mango salad was meant to be prepared with prawns. I can’t remember if we had tofu or chicken or nothing in it’s place. At home, I tried it again with 1 cup of napa…
Mahi mahi with green sauce – a new twist
I had some mahi mahi to cook and was trying to use up some ingredients in the fridge – an avocado, an Asian leek and some fresh cilantro. Mahi mahi is a fish with a nice firm texture, but it is flaky, and has a relatively neutral taste, so it takes well to adding flavors….