Dairy

When Life Gives You Lemons….Make The Best Lemon-Thyme Tuna Steak

When life gives you lemons make a marinade!

The following Lemon-Thyme Marinade was exquisite for our tuna steak BBQ this past weekend. It was light, healthy, delicious and the perfect meal during the Nine Days of Av.

INGRIEDIENTS:
2 pounds fresh wild tuna steak
1 1/4 cups of olive oil
10 teaspoons of fresh thyme
4 cloves of minced garlic
5 teaspoons of salt
2 1/4 teaspoons of pepper
1 1/4 cups of fresh squeezed lemon juice

DIRECTIONS:

1- Cut tuna steaks in small strips

2- In a gallon sized freezer bag add olive oil, thyme, salt, pepper, lemon juice, garlic, mix thoroughly.

3- Add the tuna steaks in the bag making sure they are fully covered in the marinade. Place bag on a plate and put in the refrigerator for at least an hour.

4- Grill on a BBQ for 6-7 minutes or until fish is cooked to your liking.

Bon Apetit!

August 11, 2016 0

Thanksgiving Treat: Butternut Squash Soup

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Butternut squash soup is one of my favorite “cold-weather” soups. Thanksgiving is a good excuse to have this delicious treat.

The following recipe is dairy, however condensed coconut milk can be used as a replacement for the heavy cream in the recipe. For those Kosher people out there enjoy this soup as an appetizer for Shabbat, Thanksgiving, or a meal for a regular weekday!

Enjoy the video below

Butternut Squash Soup Recipe

Bon Appetit!

November 18, 2015 0

Thank you for your participation.

Enjoy the pie!

November 17, 2015 0

Thanksgiving: Homemade Pie Crust

Thanksgiving is right around the corner! I’m sure most people already have their menus planned and guests invited. However, those last minute planners who need quick, easy, tasty recipes have come to the right page.

I happen to love dessert and I know most will agree! Pie is a pretty traditional dessert on Thanksgiving. With that said I would like to introduce you to my favorite homemade pie crust.

PIE CRUST: 5 tablespoons of melted butter (or non-dairy butter for parve) , 2 tablespoons of sugar, 1 1/4 cups of graham cracker crumbs

Melt the butter.
Put graham crackers in a plastic bag.

Smash until the crackers are in tiny pieces.

Mix the sugar, butter, and grahm crackers.

Place in a pie pan and smooth with a fork.

Bake for 10-12 minutes 350 degrees.

Bon Appetit!

Fill the pie with your favorite filling!

November 17, 2015 1

#PostShabbatProblems: Fluffy French Toast

PROBLEM: It’s Sunday morning and I’m left with about 2 loaves of challah.

SOLUTION: Prepare the best fluffy french toast ever! The secret ingredient for extra fluff: add some flour!

FLUFFY FRENCH TOAST: 1 cup of milk, salt, 3 eggs, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 tablespoon brown sugar, challah

Pour flour in a large bowl.

Slowly whisk the milk, salt, eggs, cinnamon, vanilla extract and sugar until the mixture is smooth.

Lightly oil a pan with butter or oil over medium heat.
Soak break slices in mixture. I like to leave it soaking for a couple of minutes so the mixture gets in the middle of the challah. Cook on each side until golden brown.

Serve with your favorite syrup, Nutella, fruit or anything you desire!

Bon Appetit!

Bonus Tip: If you have leftovers the next day toast them and they won’t get soggy!

August 16, 2015 1

Photo Of The Day: Fresh Feta

Fresh Feta: what’s your favorite feta dish?

I love feta in salads, sandwiches, and omelettes

August 12, 2015 2

Sailing with Summer Squash

It’s summertime and I’ll never say no to a boat ride. Since I don’t actually have a boat, may as well make one using one of my favorite summertime squashes: the zucchini. This summer vegetable (also a fruit) is not only delicious but low in calories, contains potassium and Vitamins A and C.

Summer Squash Sails: zucchini, mozzarella cheese, marinara sauce, basil, minced garlic, turmeric, oregano

Cut the zucchini down the middle and scoop out the inside. Lay on a baking sheet with parchment paper.
Mix spices and minced garlic with marinara sauce.
Fill zucchini with marinara sauce. Top with mozzarella cheese.
You can also add chopped onions or any other spices you desire.
Bake in oven at 350 degrees for 18 minutes.
Tip: If you want the zucchini to be softer first bake zucchini with the sauce for 18 mins. Take out of oven then add the cheese and bake another 12 minutes. Serve with salad.

Bon Appetit!

July 23, 2015 4

Pizza Delizioso

Flatbread pizza originated in Naples as the “poor man’s meal.” It only became popular once Queen Margherita and King Umberto I visited Naples in 1889 and were tired of their fancy French cuisine. The Queens favorite pizza (can you guess?) was a pie with mozzarella, tomatoes, and basil. Hence, the popular name today- Pizza Margherita. I enjoy a good margherita pizza but I also love to add my favorite toppings! What’s your favorite topping?

PIZZA DELIZIOSO: Flatbread, 1 Tbsp olive oil, 1 tsp minced garlic, basil leaves, oregano, turmeric, marinara sauce, mozzarella cheese, mushrooms, olives. **Note: I pre-mince my garlic and store in glassware with olive oil and refrigerate for later use. Soaking the minced garlic in olive oil enhances the effects of the antioxidants from the garlic.

Put parchment paper on a baking pan and lay the flatbread down.
Take a bowl full of marinara sauce and add 1 Tbsp olive oil, 1 tsp minced garlic, basil leaves, oregano, turmeric. Stir.
Lightly (to your liking) spread the sauce on the flatbread.