Recipes

Edible Ginger Candy Spoons

I love ginger in all shapes and forms. I use ginger as a spice in many dishes. I love ginger ale, candied ginger and pickled sushi ginger.  Whenever we eat sushi, I become the lucky recipient of everyone’s pickled sushi ginger and I love it.

I especially love ginger with my tea.  For a recent dinner party, I prepared ginger spoons to serve with dessert and  tea. They were simple to prepare, delicious  and just gorgeous.

ginger-spoons-supplies

SUPPLIES

Ginger drops (or any type of hard candy)
Silicone Baking Spoon Mold
Hammer or heavy mallet

INSTRUCTIONS

Purchase a molded silicone spoon design baking mold  suitable for 300 degrees F heat.  I prefer one that has a thick stem for each molded spoon, since the weakest point of the molded spoon will be the piece right underneath the cup of the spoon, The thicker the spoon base and stem is, the less likely it will be to crack when unmolding.

Preheat oven to 300°F.
Unwrap candies and place in a thick zipper bag. Use a small hammer or mallet to crush the candies into small pieces.

ginger-spoons-ingredients-with-mallet

Thickly heap the small pieces of ginger into the molds, placing the thickest amount of crushed candy right where the stem meets the base of the cup of the spoon. Make sure that the candy is layered in thick and brush the area between the spoons back into the spoon molds.

Bake at 300 for 10 minutes. Shut the oven and leave in the oven for 10-20 minutes more. Allow to cool completely before unmolding.

Voila!

ginger-spoons

ginger-spoons-with-tea-setup

VARIATIONS

Use any type of hard candy in place of the ginger drops.  Use lemon drops, butterscotch candies, peppermints or your favorite hard candy.

Use your favorite baking silicone mold to fashion candy into different shapes.  This simple technique yield extraordinary candy garnishes for desserts.

NOTES

These spoons are gorgeous when placed on a dessert buffet with assorted teas and coffee. They are spectacular served with hot apple cider, too.

If you have loose shards of crushed candy left over before or after baking these spoons, sprinkle them on top of  frosted cupcakes for a delicious surprise.

Simple Low-Carb Broccoli Crust Pizza: Perfect for Passover

brocolli pizza crust-in ovenCauliflower rice has become the rage as an ingredient in faux fried rice and as a low-carb pizza crust alternative.  As an experiment, I tried similar adaptations of broccoli and have found it to work beautifully.

My family is always looking for something delicious and nutritious to eat on Erev Pesach (the eve and day before Passover begins).  Since we cannot eat bread and it is customary not to eat Matzo until the seder, it is a challenge to find satisfying foods that will keep everyone full until the seder begins later in the evening  evening.

I have created this delicious low-carb broccoli pizza recipe, suitable for Pesach.  It is a simple pizza to prepare and pretty much fool-proof, as long as you keep the crust as dry as possible.  It is important to squeeze out any liquid before baking and to layer the cheese on before any sauce to keep the crust as dry as possible.  Feel free to experiment with different toppings.

It is simple.  It is delicious.  It will create a wow for your family this Erev Pesach.

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A Simple, Delicious and Beautiful Flourless Fruit Tart

When I entertain, I love to serve a fruity dessert. Few can resist a dessert topped with fresh fruit. Berries are in season and this Pesach (Passover) fruit tart can be made with your favorite assortment of berries and fruit.

I made mine using a combination of frozen blueberries, strawberries and cranberries.  I topped mine with a mango rose.  This tart is simple to prepare and is a show-stopper.

It is simple, delicious and gorgeous.

mango rose tart complete (more…)

Five Simple Ways to Rediscover the Wow in Pesach

I love Pesach (Passover).  I love the purity and the newness.  I love the springtime freshness and the themes of freedom and family.  I don’t mind the cleaning and the rotation of special dishes and ingredients.

The secret is that I do a bare minimum of the cleaning and really try to put the emphasis on the true themes of this holiday.  It takes some organization, but there is a true sense of mastery and majesty that comes with Pesach that takes my breath away.

Here are five simple ways to retain the magical wow of Pesach:

(1) Keep the cleaning simple

Focus on ridding your house of chametz (leavened products) only and do not be tempted to do a thorough spring cleaning.  It is not necessary to wash curtains, organize closets and steam-clean your carpets.  If you must, save the spring cleaning until after Pesach.

(2) Stay organized

Start as early as possible segregating the chametz (leavened products) so that you can use up what you have before Pesach.   If possible, shop, prepare menus and recipes and cook in advance so that you are not overwhelmed.  Although I love to prepare fresh meals, for Pesach, I prepare all my baked goods, meats and side dishes in advance and freeze them.   This cuts down on the magnitude of the cooking in the days before Pesach.

(3) Don’t lose your focus

With all that there is to do, make sure that the focus is on freedom, family and tradition. Make sure that everyone is well-rested and prepared before the seder.  Enlist the help of your family and design your seder in a way that is meaningful to all your family members. Try to prepare foods and traditions that will create everlasting memories and keep the food choices and preparations to a minimum.  Encourage each of your family members and guests to share ideas and inspirations at your seder.

(4) Don’t forget to take care of yourself

Try to get enough sleep and relaxation before the holiday begins.  Make sure to eat well, especially  on Erev Pesach (the day of the Passover seder).  Even with the best organization, the magnitude of Pesach preparation is huge, so reward yourself.  Buy yourself something new for the holiday or pamper yourself.  Buy a new tablecloth, a new outfit, a new haggadah or schedule a massage or facial.

(5) Do something to create that eternal wow

Try to take the emphasis off the material preparation and refocus it on the spiritual preparation for the holiday of Pesach.  Take some time to read the Haggadah before the seder, perhaps with a new commentary.   Try to find family outdoor time over Chol Hamoed (intermediary days of Passover) and find time for family discussion about the themes of Pesach before, during and after the seder.

Think about creating a seder table theme.   In the past, our daughter, Leah, has decorated our seder table with elements of the ten plagues and the splitting of the sea.  It gets our family and guests engaged.

Pesach commemorates freedom from our enslavement in Egypt and the beginning of the Jewish people coming together as a nation.  The seder is designed to engage our children and pass our rich heritage and traditions down to others.  Let us remain true to these goals and release ourselves from the enslavement all too often associated with this beautiful holiday.

With best wishes for successful and joyous Pesach preparations….

 

 

A Rare Treat: Simply Perfect Seared Ahi Tuna

ahi tuna on plate

Leah recently prepared dinner for us.  It was simple, luxurious and beautiful…and one of my favorite dishes.  She created perfectly seared  Ahi tuna, rare and delicious.

Ahi tuna preparation must start with a fresh piece of sushi-grade fish and must be seared carefully until just rare.  If done right, it takes almost no time and is delectable.   If it is cooked for even a bit too long, it becomes tough and unpleasant.

Leah nailed it and here is her recipe…

 

INGREDIENTS

Sushi grade Ahi tuna (about one inch thick)

1/2 tablespoon butter or extra virgin olive oil

cracked peppercorns or coarsely ground black pepper

1 teaspoon Kosher salt

 

DIRECTIONS
Pat tuna dry and sprinkle all four sides with salt and  coating of cracked peppercorns or coarse black pepper.In a saute pan or frying pan, heat the oil or butter over medium-high heat until the pan is hot.  Add the tuna and sear for one to two minutes on each long side. Turn tuna to sear the short sides for just a moment. Remove tuna from pan and let rest for a few minutes.  Carefully slice against the grain. Enjoy!

 

NOTES

Serve with lemon or lime and a bright green vegetable like steamed broccoli or  bok choy.

Alternatively, deglaze pan by quickly sauteing scallions, mushroom or bok choy immediately after removing the tuna.  The vegetables will absorb the delicious flavor of the ahi tuna and will make the perfect accompaniment.

Serve with spicy mayo sauce.  Stay tuned to this blog for an easy and delicious recipe.

ahi tuna on plate

 

Recipe, plating  and photo credits to Leah Respler

Simple Cabbage Kugel

Most Pesach (Passover) recipes are heavy on the potatoes and eggs.  I have been trying to discover new ingredients that fit within my low-carb diet that can be used for Pesach (Passover).   Cabbage is one of those simple, inexpensive and delicious ingredients that was right under my nose all the time.

This cabbage kugel recipe was simple to make and delicious.

cabbage kugel (more…)

Blackened Atkins Low-Carb Tilapia Fillets

I wanted to develop a delicious low-carb tilapia recipe for our Friday night appetizer as an alternative to the salmon fillets that we have been eating on our new diet.  Don will only eat tilapia if is fried and with our new low-carb high-protein diet, there are so few choices for fry coatings.  This recipe is simple, delicious, juicy and so quick to prepare.  It is best served with a wedge of lemon.

I  coated the tilapia in a spice rub created from all my favorite spices and fried each piece. It smelled so delicious that even my non-dieters came to the kitchen to try a piece as it came out of the pan. Nobody missed the bread crumbs and everyone could not believe that the coating was carb-free.  Best of all, it will be a terrific Pesach (Passover) recipe, too. (more…)

Simple and Passover-Ready Individual Mushroom Onion Quiches

My friend’s daughter, Gila, is getting married and her friends planned a shower for her.  I volunteered to make a dairy Onion-Mushroom Quiche.

Since the shower guests may be arriving at different times, I thought that it would be best to prepare individual mini-quiches.  That way, the platters would look complete all evening and the individual quiches could be easily warmed up as needed.

This is one of my favorite go-to recipes.  It is simple.  It is low-carb.  It is suitable for Passover and an excellent Chol Hamoed (Passover intermediate days) dish.  Serve it up with a fresh green salad and it is a winner!

quiche-baking in oven

 

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Simple and Vegetarian: Beet-Stuffed Peppers

I have begun preparing for Pesach (Passover) and I have been trying to create recipes that are simple, nutritious, delicious and beautiful.  I think that this one is a winner.

I have remarked for years that beets are an under-appreciated ingredient.  Many people are turned off by its texture and have only been exposed to canned beets. Roasted beets are spectacular, both in taste and in color.  Beets are packed with nutrients and are a great source of  manganese, iron, fiber, folate, potassium and vitamin C.

Beets are the rock stars of this recipe.

beef-stuffed pepper on plate (more…)

Simply the Best Potato Kugel Ever

potato kugel-ingredients

This week, I have started compiling my favorite simple Pesach recipes.  Here is one that I plan to make for Pesach this year.

My daughter, Michelle, was married last June and moved to California.  While growing up, Michelle never really showed much interest in cooking, but was always quite a baker. Since getting married, though, Michelle has become quite an accomplished cook.  She spends much time poring over kosher cookbooks and finding the best recipes to prepare for herself and Scotty.  She has shared some of her new recipes with me and they have become some of my new favorites, too.

When we visited Michelle and Scotty late last summer, Michelle surprised us after our long flight with a hot and delicious potato kugel.    It was simply the best potato kugel that I ever tasted.  Michelle got this recipe from her mother-in-law,  June, who is a renowned cook.

This recipe is simple and  delicious.  It is gluten-free…  and it is a winner!

potato kugel-in oven

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Simple and Wow Recipes..reinvented for Passover

I find that my best  Pesach (Passover) recipes are the ones that I use year round. They use simple and reliable ingredients and taste just as good (and sometimes even better) for Passover.

I try to stay away from special for Passover shelf-ready dressings.  Salad dressings are simple to make for Pesach and extra virgin olive oil and balsamic vinegar are items that are generally kosher for Passover year-round.  This year, I will prepare dressings before Pesach and will store them in my refrigerator in squeeze bottles for use throughout Pesach.

One ingredient that I miss for Pesach is soy sauce. It is an ingredient that I use extensively in many of my Asian-inspired recipes. The Passover substitute for soy sauce just doesn’t cut the mustard (oh…and mustard is Leah’s most missed ingredient for Pesach).

I have taken some of my favorite recipes and I have readjusted them (usually just by simplifying) to meet Pesach criteria.  I will continue to post these recipes and some new ones over the next weeks to help make your Pesach preparations (and mine) as simple as possible.

BowTie Napkins: Folded with DIY Napkin Rings

Our grandson, Yehuda, also known as JuJu, just celebrated his first birthday.  Whenever family members would meet him, they would remark that he looks like a “little man.” Those that knew his namesake, Yehuda (Leo) Schlusselberg a’H, would consider JuJu a pint-size clone of him.

For his birthday, therefore, we chose a vintage Little Man theme.  For the table setting, we chose antique gold, cream and light blue as the colors.  We found gold polka-dot napkins and decided to tie them into large bow-ties. (more…)

Low-Carb Snacks: Simply Made with Love

Now that Don and I are on this low-carb, high-protein diet, we have encountered some challenges.  We realize that having snacks prepared and measured out in advance is key. Knowing that the snack is ready to eat at responsible intervals  helps curb cravings and satiate our appetites.

We had hoped to find some ready-made protein bars that meet the diet protocol and are certified kosher.  Alas,  we have not been successful in finding kosher protein bars that have low enough carbs and are readily available in our area.

Don and I struck a deal.  I will prepare most of the meals if he prepares the snacks in advance, either daily or weekly.  I purchased some ingredients and he did a terrific job, filling the fruit bins of our refrigerator with these pre-measured snack choices.  Now, each day, we can easily enjoy the snacks that he prepared at regular intervals and we are nailing this diet!

Here are some of our favorite low-carb snacks, prepared and measured out by Don:

 

Radishes: scrubbed and cut into wedges

Medium Size Pickle: skewered onto a stick

Small ripe avocado, bagged with a lemon wedge and plastic knife (to share)

avocado with lemon.jpg

Macadamia Nuts: 8-10 nuts per snack

macadamia nuts

Celery Sticks: scrubbed and sliced into sticks

celery sticks

Sugar Snap Peas: rinsed

Baby Peppers: rinsed whole or with tops and seeds removed

snow peas

Zucchini sticks: scrubbed and sliced into sticks

Cucumber sticks: scrubbed and sliced into sticks

Daffodils: Simply and Artfully Arranged

daffodil arrangement on counter-crop

 

Daffodils are in season and they are inexpensive and beautiful.  I like to buy bunches with blossoms that are mostly closed, so that they will last the longest.  I usually look for bunches that have only one or two blossoms showing and the rest are still tight buds.

My favorite arrangements are ones where the stems are as artfully arranged as the blossoms.  Because most of the daffodil blossoms on my bunches are still closed, this also makes the arrangement interesting, even when most of the blossoms have not yet opened. (more…)

Simple and Spiralized Salami Slinky: Three Ways

For our Purim seuda (festive meal), I wanted to prepare something that would be original, interesting to serve and fun enough for the kids.  I set up a dinner buffet with a carving station.  I wanted something that could be baked right in the oven with the other meats.  I came up with this simple and spiralized salami recipe.

The key to creating the spiral is to use the longest chopsticks that you own.  The skewered chopstick is threaded into the salami and the salami is cut in one long spiral, all the time turning the salami as you cut.  What you are left with a type of salami “slinky”.

I prepared this recipe with three different sauces.  The last two sauces can be used for Pesach (Passover) with Kosher for Passover sauce ingredients.

baked spiarlized salami-ingredients

 

INGREDIENTS

salami
1 or 2 long chopsticks

SPICY LOW-CARB SAUCE

4 teaspoons soy sauce
1/4 cup mustard
squeeze of sriracha

SWEET SAUCE

1/4 cup marmalade or jam
1/4 cup barbecue or chili sauce
splash of orange liquor (optional)

PASSOVER SAUCE

1/4 cup marmalade or duck sauce
squeeze of ketchup
2 cloves minced garlic or garlic powder
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A Purim to Remember

Tzippy Respler
Purim 5776

In memory of Chaya Sharona bas Shraga Feivel a’H

There are people and events in your life that transform the way you view things. Sometimes you recognize the enormity of the influence while you are engaged with that person or at the time that you experience the event.  Sometimes you don’t realize how transformative someone or something is until the event is over and the person is no longer with you.

The person is Sharona Nagler a’H and the event was Purim 5766.  Sharona was a friend whom I visited with my family and my friend, Lori, almost every Shabbos afternoon. I had moved to Teaneck a short while after Sharona underwent a heart transplant at Columbia Hospital in New York City .

I initially volunteered to visit Sharona when she was severely immunocompromised and unable to leave her home.  I visited her, played board games with her and over the next weeks, months and years, I got to know her well.   We continued to visit her late Shabbos afternoons, even when her immune system was strong enough for her to leave home.

We arrived at Sharona’s house just about every Shabbos afternoon, just as the sun was about to set. The younger kids would play with the toys in the family room, the older kids would show Sharona their latest gymnastic moves and the adults would talk. What I discovered in Sharona was a smart, courageous and appreciative friend. Sharona worked hard at recuperating from her heart transplant, and learned everything she could about her health and her medications. Sharona was a very attentive friend and never forgot a friend’s  birthday or special occasion. She spent hours finding the perfect gift and could not wait to present it once she had selected the perfect present.

Sharona had the most wonderful group of friends.  In fact, Sharona’s friends became my own friends.  One friend would take her shopping, one would run errands with her, another would drive her to  doctor appointments,and yet another would regularly get together with Sharona for coffee and fat-free muffins.  Over the years that we knew Sharona, we attended birthday parties for her and heart-transplant anniversaries. There was joy, laughter and lots of small gifts.

As the  years after her heart transplant went by, Sharona became weaker.  She visited Columbia Hospital more regularly and we visited her there when we were able.  When she was released from Columbia, she often moved to a rehabilitation care center nearby. We would visit her there and attend bingo with her.

Purim 5766 arrived and Sharona was recuperating at the rehabilitation center in a neighboring town.  My husband, Don, was working that Purim, so I was on my own to deliver the Mishloach Manos and to set up for the seuda.  There was so much to do and my stress level was high.

As I delivered Mishloach Manos to my friends, several of them asked me to send their best to Sharona because they would be unable to visit her.  One even gave me Mishloach Manos to deliver to Sharona.  I wasn’t sure that I would have the time to visit, but after realizing that none of her friends were able to visit, I felt compelled to stop by to see her.

It was an hour before our scheduled seuda.   I packed up the kids and prepared  Mishloach Manos for Sharona.  I headed over to the rehab center. I was stressed, because I had not yet set the tables for the seuda and I was expecting a  large number of guests.

When I arrived at the rehab center, I decided to stay in the car and send the kids in to deliver the Mishloach Manos to Sharona.  I told the kids to hurry and to send my best to Sharona.  I reminded them to explain that I had lots of company arriving and I was way behind schedule.  They raced out to see her.

I impatiently waited in the car for the kids to return.  Finally, after what seemed like an eternity, I saw them walking to the car ever so slowly.  When the came to the car, they delivered news that I didn’t want to hear.  Sharona was insisting that I come in to see her.

I told them that it was impossible and that they should explain to Sharona that I had lots still to do in preparation for the seuda.   As much as I protested, my children insisted that I go in and visit with Sharona.  To calm me down, my daughter, Michelle, kept reminding me that our Purim guests always arrive late and that I would be better served visiting Sharona.

Not too graciously, I stepped into the rehab center to see Sharona.  When Sharona heard me coming, she met me in the doorway of her room.  She dropped another bombshell.  She wanted me to take her to her mother’s home for the family Purim seuda.

I rolled my eyes and explained to her that I was way behind schedule. I would take her, but she really needed to hurry up.  I would go back to the car and pull around to the entrance near Sharona’s room.  The kids would help her with her shoes and coat for the ride back home.

I returned to the car and raced around to the entrance near Sharona’s room.  I waited and waited, but Sharona did not come out with the kids.  I stomped back inside and my children patiently explained that Sharona was having difficulty getting her shoes on.  I should have seen that as a red flag, but in my stressed state, I could only think of the unset table at home.  I told Sharona that she would just have to wear her slippers and I helped her with her coat.

We got into the car as quickly as we could and the kids kept trying to calm me by saying that they would help me when we got home, that our guests never arrive on time and that everything would turn out fine.  My stress level was rising and by now, it was past the called seuda time.

We arrived at Sharona’s home and the kids insisted that we all walk Sharona to the door.  I finally listened to them and we all walked Sharona to the door.  We embraced her and wished her family a Happy Purim.  We arrived home in plenty of time to finish setting up before the guests arrived.

That was the very last time that Sharona had the opportunity to go home.  She passed away just days later.

After her passing, I reviewed the events of that Purim.  It forced me to really assess priorities.  Why was I so stressed?  What would have happened if my guests would have arrived and the table would not have been set?  What if I would have missed the opportunity to bring Sharona home for one last time?  What are my true priorities?

That Purim ten years ago transformed me.  It made me take a real look at what things are fleeting and what things in life have eternal priority.  I thank my children for helping me do the right thing.  Most of all, I thank Sharona for being the type of friend who transformed me.

 

 

 

 

Simple Forsythia Arrangement: Bringing the Outside Inside

Our forsythia hedges are blossoming.  Their yellow flowers are a burst of sunshine to announce the coming of spring.  The forsythia hedges are rather ordinary in the summer, but create gorgeous, showy yellow blossoms on bare branches in early spring.

forsythia branch

To decorate our Shabbos table last week, I snipped a few branches and arranged them in a simple silver vase.  They make the most gorgeous arrangement and make our home feel like springtime.

forsythia arrangement (more…)

Mason Jar Salad with Purim Croutons: A Simple Purim Mishloach Manos Wow

mason jar arugula salad0finished with tag

 

Purim is coming!  One of the mitzvos (commandments) unique to the Jewish holiday of Purim is to deliver gifts of food, called Mishloach Manos, to friends and family. The parameters of this mitzvah require each Jewish adult to send a minimum of two ready-to-eat-foods to at least one person.

I like to send Mishloach Manos that are nutritious and can be served at the Purim seudah, the festive meal served on Purim day.   One of my favorite ideas for  Mishloach Manos are mason jar salads served with croutons.  They  are simple to prepare in advance,  easy to package and are well-received by our recipients.

Mason Jars allow for preparing salad up to two days in advance and are really just an upside down salad. The dressing lays on the bottom of the jar and the salad is layered with the heaviest and wettest ingredients on bottom, working up to lighter ingredients with the salad greens at the top of the mason jar.  It is important to keep the mason jar upright until ready to serve so that the delicate greens are protected from the dressing on the bottom.

Once ready to serve, simply shake the salad vigorously and decant into a bowl.

 mason jar arugula salad

The croutons can me made from leftover bread or challah.  It is a great way to use up leftover bread and challah that you have stored in the freezer.  The mason jars themselves are useful to those receiving them and can be reused in a myriad of different ways.

 

The source for Mishloach Manos is read on Purim from the Purim Megillah, the scroll chronicling the story of Purim in Hebrew.   After the Purim victory , Mordechai, the hero of the Purim narrative,  ordered his fellow Jews ” to make the fourteenth day of the month of Adar… feasting and joy, and sending portions one to another, and gifts to the poor.”

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Homemade Iced Tea, a True Gift

 

iced tea ingredients

 

I always loved tea. Tea offers so many different varieties and flavors and can really warm your soul. I find sipping a cup of tea to be deliciously relaxing and comforting.

When my kids were little, they wanted to drink tea just like me. When I offered it to them, they asked for spoonsful of sugar to sweeten the tea. I would tell them that they were only ready to enjoy tea when they were willing to sip the tea without the sugar. It became “a coming of age” ritual in our family.

My high-protein, low carb diet does not allow for sugar, so I am drinking lots of water. When the weather was cooler, I enjoyed hot tea with my main meals in addition to water. Now that the weather has warmed up a bit, I miss the flavor and comfort of tea at mealtime, but do not want something hot. I have been preparing iced tea, instead. (more…)

Simple Baby Arugula Salad with Red Peppers, Tomatoes and Avocado

arugula salad for mason jar-tossed up close

 

I love the dark green color, peppery taste and crisp texture of baby arugula. It is one of those ingredients that has its own audacious personality and must be bought as fresh as possible. It is one of those love-hate greens: some love it and others cannot tolerate its assertive flavor. I embrace it for exactly what it represents, a super green that comes with its unique dose of attitude. Perhaps, living in the New York area has transformed my Midwest timidness into an appreciation for the assertive.

Baby (or wild) arugula has beautifully shaped leaves and is very low in Cholesterol. It is a good source of protein, thiamin, riboflavin, Vitamin B6, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese. It is simply a green with wow powers.

This baby arugula salad uses an assortment of tomatoes and red peppers. It takes slivered celery slices and some small cubed avocado. It is served with just a light drizzle of dressing so as to preserve the freshness of the baby arugula greens.

I usually try to eliminate or reduce the oil in salad dressings. I find that the spices and acid components of dressings are essential for flavor and most of the time, the oil is unnecessary or can be greatly reduced.

The dressing for this salad is best made by sprinkling the spices and drizzling the liquid ingredients directly on the vegetables right before serving. That way, the salad remains light, fresh and not weighed down by the dressing. Any additional toppings (see variations) should be sprinkled on after the dressing and then tossed right before serving.

arugula salad for mason jar-tossed

 

INGREDIENTS

2-4 cups of Baby or Wild Arugula, soaked, rinsed and cut/torn into bite size (see notes below)
Any combination of the the following vegetables:

peppers, any color, cut into small strips
cucumbers, scrubbed and cut into slices
small heirloom, cherry or grape tomatoes, cut in half
celery, cut into thin slices

DRESSING

Kosher salt, sprinkle generously
Coarse black pepper, just a pinch to taste
Balsamic vinegar, lightly drizzled
Olive or canola oil, lightly drizzled (optional)

 

 

arugula salad for mason jar-before tossing

DIRECTIONS

Right before serving, sprinkle salt and pepper on top of vegetables. Lightly drizzle with balsamic vinegar and oil. Toss all salad ingredients together. Enjoy!

 

KOSHER NOTES

Kosher laws disallow the eating of any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ somewhat on the proper checking of leafy vegetables. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using greens such as arugula.

VARIATIONS

For a lighter flavor, substitute cider vinegar, lemon juice or lime juice for balsamic vinegar

Add any of the following additional toppings and sprinkle on after the dressing and toss right before serving

hearts of palm, well-drained and cut into thin slices
almonds or pine nuts, chopped

Dressing may also be made in advance and refrigerated.

Serve salad with strips of grilled or fried chicken cutlets and top with spicy mayo or jalapeno dip

arugula salad for mason jar-serving suggestion

Enjoy!

Simply the Best Low-Carb Zucchini Soup

zucchini soup-ingredients

On my low-carb diet, I often eat soup for lunch. They are filling, hearty and warm the soul. One of the things that I am enjoying and hope to retain once I complete the diet is the idea of making regular times for meals and snacks. I find that I am more satiated by meals and snacks that I anticipate and actively prepare in advance.

I have never made a zucchini soup before and decided to try and create a low-carb one for lunch. The only zucchini soup that I have enjoyed in the past is one made by my friend, Malka, and it is delicious. I hope that this low-carb variety comes close to hers.

Zucchini is a rather bland vegetable, comprised of 95% water. Believe it or not, a whole zucchini has more potassium than a banana and is only about 33 calories. This soup will need sauteed onions and garlic, a rich broth and some fresh herbs to wake up the bland, but nutritious zucchini.  Since zucchini and herbs take very little time to cook, the added benefit of this soup is that it does not take long to prepare, even in a crockpot. (more…)

Robot Mishloach Manos: a Robot-Themed Purim with Printables

My daughter, Kaitlyn, created a Robot-themed Purim. Each member of the family dressed up as a robot and she created Mishloach Manos to fit the theme. It was simple and it was a wow.

I asked her to share a picture of the robot-themed bags and the printable designs.

 

robot mishloach manos

One of the mitzvos (commandments) unique to the Jewish holiday of Purim is to deliver gifts of food, called Mishloach Manos, to friends and family. The parameters of this mitzvah require each Jewish adult to send a minimum of two ready-to-eat-foods to at least one person.

The source for this lovely mitzvah is from the Purim Megillah, the scroll detailing the story of Purim read on the Purim Holiday in Hebrew.   It is chronicled after the Purim victory that  Mordechai, the hero of the Purim narrative,  ordered his fellow Jews ” to make the fourteenth day of the month of Adar… feasting and joy, and sending portions one to another, and gifts to the poor.”

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You Say Tomato…I Say Heirloom Tomato Salad

heirloom tomato saladLeafy salads are fresh and delicious, but take quite a bit of prep time.  Soaking, rinsing and drying lettuce just seems to take forever.  Here is one salad that go from the refrigerator to the table in record time.  It uses an assortment of tomatoes and optional scallions.  Rinse, slice, dice, halve or leave small tomatoes whole. Then, dress it. That’s it.  Period.

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Sunny Yellow Floral Arrangements

yellow arrangements 3

 

Cut daffodils are for sale and that signals that spring is near.

I was so excited to see the sunny daffodil blossoms.  I decided to create a grouping of yellow floral arrangements to welcome and complement the gorgeous daffodils.

Creating several smaller arrangements, rather than one large floral arrangement offers versatility. This allows me to spread the different floral arrangements throughout the house or to sequence them on the Shabbos table differently for each meal. (more…)

Rainbow Carrot Curls: A Wow Garnish

Trader Joe’s sells bags of organic rainbow carrots.  The carrots come in all hues of the rainbow: dark red, white, bright yellow and the “ordinary” orange carrots.  It is a small splurge, but well worth it in the “wow” factor.

rainbow carrots ingredients

These carrots are low in calories and powerful in vitamin A and antioxidants. Rainbow carrot curls will add a pop of color and a delicious flavor to your plating.  Here is the simple technique to create rainbow carrot curls.

 

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