Zucchini and Potato Fritters

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[This recipe comes from several sources]   Zucchini and Potato Fritters This is several recipes with my notes   Ingredients   ☐ 2-3 medium zucchini ☐ 2 large potatoes ☐ 1 medium-large sweet onion ☐ 3 eggs, beaten ☐ ½ cup all-purpose flour (I ended up using ¼ cup potato starch and since the mixture was still very wet, I add 1/4-1/2 cup of matzo meal. ☐ 2 teaspoons of salt, 1 teaspoon black pepper (to taste) ☐ I added about 1/4 fresh chopped parsley ☐ oil for frying: light olive oil, not extra virgin, or peanut oil, are good … Continue reading →

Eggplant Caponata

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Eggplant Caponata       Makes a great dip, delicious on a crusty ciabatta Ingredients ☐ 1 eggplant peeled and diced into ½ ” cubes (if I have zucchini I add it, why not? 😊 ) ☐ salt to taste ☐ ¼ cup olive oil ☐ 1 cup finely chopped celery ☐ 1 onion, finely chopped ☐ 1-2 cloves of garlic ☐ 1 ½ cups of canned plum tomatoes drained and coarsely chopped ☐ 12 pitted green olives finely chopped ☐ ½ cup tomato paste ☐ 2 teaspoons of drained capers ☐ 1 teaspoon minced oregano ☐ 2 tablespoons wine … Continue reading →

Quarantine Pizza: Doh!

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My neighbor, Lily, has cooking in her genes and there is rarely a time I don’t smell something divine wafting from her house. She’s been sending over homemade pizza, and in this time of quarantine and pulling inward like turtles, I came across my memories from the early 1980s when I got my Cuisinart food processor and my therapy was  bread baking. So many years have passed since my hands were in dough, sticky and happy, fashioning loaves of my fave bread recipe for “Medieval herb bread.” How did I do it? Where were the recipes? I visited my cookbooks, … Continue reading →

Faire des Crêpes

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Faire des Crêpes   Ingredients 4 eggs 1 cup of milk ½ stick butter, melted ½ cup lukewarm water ½ teaspoon salt 2 tablespoons sugar 1 teaspoon vanilla (rum, cider, other flavor) Mix flour, salt sugar add eggs, mix a bit add lukewarm water add milk gradually (not too much liquid) add melted butter add vanilla or other flavoring let batter sit in the fridge for at least an hour When cooking the crêpes do not forget to put enough butter in the pan. Wait for the corners to be light brown before turning the crêpe in the pan. Voilà! … Continue reading →

To Your Health: Pits, Seeds, Rinds, Pulp, Laughs, and Coconuts

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    I decided it was time I jumped on the juicing bandwagon. I used to eat a lot more fruits and vegetables and just don’t have it in me to chow down a ton anymore. My mother’s aide asked for a juicer so I bought her one.  My mother decided she wasn’t interested in what it could do. When the aide returned to Florida I took the juicer and decided it was time to turn over a new leaf. Or fruit or veg. I had purchased what I later found out was a “young coconut” from the local HMart. … Continue reading →

Save Your Berries! (and save money, too)

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Recently at a berry festival the following sheet of paper was placed in my bag that held about four quarts of freshly picked strawberries. On the paper is a great tip; it works and will help save your berries from a quick demise. It will also save you money. All you need is water and vinegar. Read on! Please click on the photo.    

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How to Poach an Egg … Seriously

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  A very serious post. Seriously. 😀 Finally found this! As simple as a poached egg sounds, it is a work of balance and art.   How to Poach an Egg by Louise on May 2, 2013 I seem to learn all my egg cooking skills from Gordon Ramsey’s TV shows! Although Gordon can make cooking any dish look easy, this one really is remarkably easy, although it requires a tad more work than just dumping an egg into boiling water. Start by cracking the egg into a bowl – doing this step makes it much easier than just cracking … Continue reading →

Recipe: Pear Salad Dressing

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I tried this recently at a friend’s house and it was lovely. Ingredients: One small can of pear halves in light syrup, drained, reserve some syrup to use 1 tablespoon of Dijon Mustard 1-2 tablespoons of Pear Infused Vinegar or to taste olive oil salt and pepper. Directions: Blend ingredients This is a “by the eye, by the tongue” kind of recipe.

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Recipe: Pizzelles

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Description: From Weight Watchers Magazine, September 1982 I loved this years ago and just found the recipe in an envelope. You will need a pizzelle iron for this; it’s worth the investment to make this classy cookie. Very enjoyable with a great cup of coffee or tea. Ingredients: 4 eggs, beaten 2 cups less 2 tablespoons enriched all-purpose flour 1/2 cup granulated sugar 1/3 cup vegetable oil 1 1/2 teaspoons almond extract 1 1/2 teaspoons grated orange peel 1/2 teaspoon baking powder dash salt Directions: In a medium bowl, combine all ingredients until a thick batter is formed. Heat a … Continue reading →

Recipe: Vegetarian Dinner Loaf

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Description: This is an old recipe from the 1970’s edition of Cooking What Comes Naturally by Nikki Goldbeck. The book has been out of print for a long time, and although the pages are crumbling, I still go back to an old favorite. Makes a great side dish if you are not a vegetarian and it is a protein as it combines a grain and legume. Ingredients: Utensils: blender; 9X5X3-inch loaf pan Yield: 6 servings Prep time: 20 minutes Baking Time: 55 minutes Oven Temp. 350° 1 tablespoon oil 1 onion, chopped 1 cup cracked wheat (bulgur) 2 cups water … Continue reading →

Kale and Hearty: Make Kale Your Friend

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I have recently learned to appreciate how healthy this leafy green veggie is; it is very high in fiber, vitamins and minerals. It is a good source of calcium and phytonutrients. It is in the cabbage family, and according to this article (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38) it is a cancer preventative, can lower risk of cataracts, promote lung health, has anti-oxidants, can prevent rheumatoid arthritis, and has cardio-vascular benefits. Ingredients: KALE, well washed and cut up, stems removed olive oil minced garlic Directions: You can steam it, but that’s not fun. Cut it up, and toss it with olive oil and lemon juice, … Continue reading →

Chocolate Cheese Cake in memory of Linda Anderson

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Description:  The most delectable of all cheesecakes. Probably the richest and most fattening, too.  Cut thin! Ingredients:  Crust: 1-8 oz. package of chocolate wafers 6 tablespoons melted butter 1 tablespoon sugar Filling: 3 eggs ¾ cup sugar 24 oz. (1 ½ lbs.) cream cheese at room temperature 2 cups (12 oz.) semisweet chocolate morsels ½ tsp. almond extract dash salt 1 cup sour cream Directions: To Make Crust: Crush chocolate wafers in a blender or food processor In a medium bowl, combine crushed wafers, melted butter, and sugar Press around the sides of a lightly buttered 9“ spring form pan … Continue reading →

Creamy Thai Carrot Soup

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Description: I love carrot ginger soup. Try this Weight Watcher recipe for a healthy, low-cal variation. POINTS® Value: 1 Servings:  4 Preparation Time:  15 min Cooking Time:  25 min Level of Difficulty:  Easy We used tofu instead of cream in this mildly spiced soup. It adds a wonderfully creamy texture without all the calories and fat. Ingredients: 2 cup reduced-sodium chicken broth, or vegetable broth 1 pound baby carrots 1/2 cup onion(s), chopped 1 medium garlic clove(s), peeled 2 tsp ginger root, freshly grated 1 1/2 tsp thai curry paste, red-variety, or curry powder 1/2 tsp table salt 6 oz … Continue reading →

Recipe: Creole Okra-Chicken

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Description: From Weight Watchers Magazine, August 1982 I enjoyed this recipe years ago and just found it in an envelope. A satisfying, guilt-free dish. Ingredients: 1 tablespoon vegetable oil 1 1/2 cups sliced fresh or frozen okra 1/2 cup sliced onions 1 garlic clove, crushed 2 cups canned toamtoes, coarsly shopped Dash ground red pepper Dash salt 3 pounds skinned chicken parts, broiled until lightly browned Directions: In a large nonstick skillet, heat oil; add okra and sauté about 3 minutes or until lightly browned. Add onions and garlic and cook until vegetables are tender.  Add tomatoes, pepper and, if … Continue reading →

Recipe: Sans Souci’s Famous Jewish Brisket: updated

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If you ever want to try a real Jewish brisket, you’ve come to the right place! Ingredients: You need: ● a roaster: stainless steel or cast iron. I use a Le Creuset oval roaster with lid ● an additional pan with lid if you decide to roast the veggies separately ● 1- first cut or thin cut brisket, about 2-3 pounds (it shrinks!) ● Pam olive oil spray ● olive oil ● 1 medium to large onion; I recently saw this on the Food network, how to French cut an onion: http://www.thekitchn.com/how-to-french-cut-an-onion-hom-109536 ● 4-5 potatoes figure 1 per person -wash … Continue reading →

Recipes: Weight Watchers Pumpkin Pie

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Description: From Weight Watchers Magazine, 1982: I enjoyed this recipe years ago and just discovered it in an envelope. Guilt free. Ingredients: 4 1/2 ounces uncooked quick-cooking rolled oats 1 1/4 teaspoons ground cinnamon, divided 1/4 cup reduced calorie margarine 1/3 cup frozen concentrated apple juice, no sugar added, divided 1 1/2 cups canned pumpkin 3/4 cup buttermilk 12 pitted prunes 3 eggs sweetener to equal 9 teaspoons sugar 1 teaspoon vanilla extract 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 cup prepared frozen whipped topping, thawed Directions: Preheat oven to 400° F. Combine oats and 1/4 teaspoon cinnamon. … Continue reading →