April 29, 2011
Never in my life had I had Matzo Ball Soup until the other night. Boy, I've been missing out!
If you didn't know, matzo ball soup is made up entirely of matzo, a dry cracker, plus thankfully some other tasty (and wet) ingredients. I say thankfully because a plain matzo cracker is just about the driest, plainest thing ever created in the history of mankind. OK, maybe that's a slight exaggeration.
Anyway, the soup is actually really delicious. Spice it up by using the recipe here, which features celery and chicken in the soup, making for a complete and substantial meal in and of itself. Enjoy!
April 20, 2011
I would call these almonds about the sweetest, softest raw, unprocessed almonds I've ever had. What a great way to start the day. Or to snack on.
Soaking the almonds both enhances the almond flavor and the sweetness that are naturally occurring. Plus, as a HUGE bonus, the almonds are much softer and much more easily digestible. Something about the activation of enzymes, which rock. You gotta love those enzymes. Always making life a little easier for our stomachs. Enjoy!
April 14, 2011
3 Bean Salad is delicious. A staple of picnics and potlucks, it can be a satisfying side because of the high amount of protein and fiber - it's just chock full of the stuff!
It can be quick and easy too if you're using canned beans, though I like to go a more wholesome route and do it with dried beans from scratch. There's something about the aroma of a pot of beans that I love.
So pack a picnic basket full of this and a sandwich (plus maybe a bottle of wine) for a lovely day out. Enjoy!
April 08, 2011
I love corned beef. I particularly love it in hash form. Whenever I see it homemade on a menu I immediately steer towards it - I just can't help myself. Maybe you're the same way too.
So after cooking a great corned beef and cabbage dinner, the leftover corned beef had me salivating for some hash for breakfast over the weekend. Turned out perfectly.
One of the best things about this is that the corned beef is so flavorful that you don't need to add any extra salt or seasonings. It's ready as-is. Awesome. Enjoy!
April 04, 2011
Tired of the same old corned beef and cabbage? Try a different take on a classic recipe.
Pork tenderloin replaces the corned beef in this variation. Don't have a spice packet with your pork tenderloin though, now do you? No problem!
Just take some salt, whole peppercorns, and whole garlic, mix with water, and marinade the pork. Then cook as you would the corned beef. Fantastic! and less fatty. Enjoy!