11/05/2013 1 Comment
- 2 cups of polenta
- 6 cups of water
- sea salt to taste
- 1/4 bunch of fresh chives
- 4 – 6 cracked cardamom seeds, ground up in a pestle
- 1 – 2 fresh finely chopped Thai chilis (your option for spice)
cook for life!
11/05/2013 1 Comment
09/23/2013 1 Comment
Henry, my wonderful husband, surprised me with this dish of love when I got home from a really long day of work recently. This dish is so incredibly refreshing, light and satisfying that it erased all the clutter of my day, and I hope that it does the same for you. It is a make you feel good and happy dish, that pairs so well with just about anything. Please give this a try; you will not be disappointed.
08/26/2013 1 Comment
We love poppy seed anything, and wanted to share an easy, but delicious torte that you can make for your family or for a gift to bring to a friends house. With the holiday season slowly approaching, it will be nice to have another healthy choice on the dinner table. This will surely make it onto ours for Thanksgiving as a secondary to our Perfect Pumpkin Pie.
This is so easy to prepare. You can choose to use a handheld mixer or a Kitchen Aid, I prefer my Kitchen Aid. Begin by separating the eggs. I always beat the egg whites first until they are very stiff and move them into a bowl. Then begin to mix the butter, once it’s nice and smooth, add the sugar, continue to mix well. Now add the egg yolks one at a time and continue to mix until everything is beautiful and creamy in texture. Sprinkle in the salt, remember, you can always add salt, so be careful not to add too much. Now add the poppy seeds, vanilla and bananas and continue to mix, but at a lower level. When everything looks smooth and blended well, stop the machine and add the lime gratings. Fold these in by hand first and then fold in the egg whites. Ensure not to leave any large egg white clumps as your torte will not have the right consistency when it bakes.
Grease your favorite 8 inch pan and pour in the mixture. Move your oven rack to the middle position and place the torte into the preheated 325 degree oven on convection. Because every oven is different your best measure to see if it’s done is to check with a metal skewer. Insert it after about 40 – 45 minutes to see if anything sticks, if yes, it needs a little more time. Be careful not to overcook it though as it is thin.
We are showing it here with some fresh whipped cream.
07/22/2013 1 Comment
It’s been a little while since we posted last, so very much has happened – the most important and sad is that we have lost our boy Tiger, who you see on our last post. We have not had the heart or mindset until now to think of other things. We will miss him forever! …
Thank you all for you patience in waiting for this post and thank you for your continued support and love.
Today we would like to feature a new spin on how you serve a burger, your style and burger patty of choice. This particular burger is accompanied by a warm kale salad, which we will share soon, protein is dover sole, separately sauteed onions to top your patty with before stacking the fish or beef filler.
Saute one large yellow onion with a pinch of sea salt, black pepper and a few coriander seeds. Saute and set aside, keep them warm.
Boil 1 cup of dry black rice in 2 parts of water with a little pinch of sea salt, bring to a boil, cover, and reduce heat to a little simmer. Stir once or twice and allow to set.
In a medium mixing bowl add cooked black wild rice, one egg, pinch of turmeric, a little paprika, fresh cracked pepper, pinch or salt, a tiny pinch of Garam Marsala and dice up 1/2 tablespoon of pickled jalapenos. Use pickled peppers because this will help in keeping your patty together better.
These patties are sensitive and you do have to take care to cook them thoroughly and ensure that they are rounded out and can’t break out. Work with a spatula after you pour them into the pan to round them out.
Whip the rice and egg and all other ingredients mix them well. Heat a cast iron pan with some ghee or coconut oil until the pan is really hot. Pour in the desired pancake size of rice mix into the hot pan and allow to cook for a minute or so, before you flip the rice patty for the other side.
It really is that easy. Set the patties aside on a paper towel. Now begin to build your favorite burger.
Ours here is depicted with the warm kale salad, patty has organic dijon mustard lightly smeared on it and topped with the wonderful onions, followed by the dover sole, covered with the top patty and wrapped in your favorite tissue for presentation and enjoyment.
These are truly delicious – please give these a try.
06/10/2013 3 Comments
Sweet husband of mine made this fabulous dish for me. He had it waiting with the most perfectly baked Yucca, and had the perfect wine to pair, thanks Eric! I am truly lucky in every way. I was so smitten with these tastes that you, too, should be able to enjoy such a perfect combination of Indian spice blends…in a non-traditional Indian dish. Make it in advance and wow your family and friends.
Here’s how to make it!
Serve with our favorite Yucca and enjoy! …secret…it’s even better the next day. - and it always tastes better with Tiger to help us eat.
05/13/2013 5 Comments
We love ceviche just about every way. This past spring we enjoyed some variations with juices and coconut milk in Bogotá, Colombia. In my opinion, Colombia has some of the tastiest ceviche.
Ours today has three different seafood in it, for taste and texture. We chose to leave the onions out of this dish this time, and we did not miss them, actually.
It is very important to get enough lime juice and the proper balance of spices. I am not a big fan of adding spices in which the dish is marinating, rather we prefer to sprinkle cayenne and some turmeric over it. Mix it well and cover it and place it in the refrigerator for a couple of hours, stirring it every 20 minutes. We always make a little extra for a snack or lunch the next day.
Note: if your seafood is frozen, please allow to thaw naturally, not in the microwave.
Take a large serving bowl and add diced veggies and seafood. Mix well, add some salt and pepper and continue to fold in well. Add lime juice and once again mix well. Let your food sit for a minute or two and stir again, repeat this a few more times before it’s covered and chilled. The extra mixing allows for the lime juice to cook the seafood evenly, and tt will make all the difference in taste.
As you can see we served ours with some Yucca. Enjoy this dish this summer, it’s easy and it’s refreshing.
04/17/2013 4 Comments
My mom’s secret boneless leg of lamb recipe shared with you in honor of her. In this past visit she took such great care of us, cooking and loving us everyday, treating us to amazing meal after amazing meal. We could not help but to share this with you. As complex as this tastes, it is not that difficult to make. Top restaurants in Vienna serve this dish, in my opinion – not this good. (and they use flour)
Give this a try and please send us your feedback.
The beautiful ingredients are:
Here’s how to make it:
Use a big sauce pot, heat butter or ghee on medium high and sautee the garlic until golden brown. Then add the meat quickly browning it on each side and then adding the water or broth, including all other spices and ingredients with the exception of the flour and the cream. Cover, reduce heat to the lowest setting and cook it for about two hours.
Mix the flour with a little bit of water (typically 2 – 3 tbsps water) and slowly work into the meat. Increase heat to medium and add cream and reduce the heat, cover and let sit for 10 minutes.
Note, you can also remove the meat and set aside as you are preparing the sauce with a hand blender and then add the meat back in for a more consistent sauce texture.
Serve and enjoy with your favorite salad or carbohydrate, such as yucca, sweet potato or beets.
Thank you mom for this great dish!
02/19/2013 4 Comments
What a lovely dish this is. I like to serve this as an appetizer with some crisp perfectly chilled white wine. You can prep this ahead of time and then roast/saute them in a hot pan. The Pancetta will provide you with just enough fat to get these guys perfectly browned each side.
This is so easy to make and it will make your dinner guests and friends smile!
Here’s what you will need.
Cut the strawberries in half, and scoop out the middle with a small sharp knife like a V. Cut and place a small piece of goat cheese inside the strawberry. Carefully wrap the strawberry with goat cheese in the Pancetta securing it with a toothpick and place it into a hot pan. Keep rotating until they are golden brown and tiny bit crusty. You will love these!
01/07/2013 3 Comments
We can never eat crab cakes because of the breading, but I love them. We haven’t eaten one in years, but recently, amazing Chef, Abbie accommodated me by making me gluten-free crab cakes. Thank you Chef Abbie! She has a wonderful restaurant in tucked away, but worthwhile to visit Cottonwood, AZ. We took a quick drive up to see our family that was visiting the Grand Canyon, and on the way down we met for a most wonderful day ending at Abbie’s. Our cousin, Rick Schwartz radio personality, treated us that night – thank you so much and it was so great to see you!! Next time we’ll see you in Moab. Catch his show sometime.
Needless to say that night inspired me to come up with my own gluten-free crab cakes, and OMG, these are really good. Why did I not make these sooner?
Whisk the egg first till a little frothy, then add all other ingredients. Whisking it all very well, and then blending it in to the crab meat ensuring that all ingredients mix seamlessly with the crab. With a tablespoon spoon out a perfect little pile with which you’ll make a little medallions. You could make these into two or four cakes, but in this recipe, we’re featuring these as an amazing appetizer. You decide.
Chill these medallions for an hour and then get a pan hot with ghee and cook them for about 5 – 7 minutes depending on your pan and stove.
These are really good, you should give these a try – you’ll be sure to amaze your dinner guests, or surprise your spouse for a weekend afternoon goody with some of your favorite white wine.
Love to eat – Love life!
12/17/2012 Leave a comment
Have you ever wanted to bring something homemade to your friend’s house or a function, but decided not to because you thought it would take too long to make? Well now you’ll have a very easy, quick and super delicious recipe to whip up into a batch.
Mix everything well together in a large bowl with a hand mixer. Scoop each cookie to be with a small ice cream scooper or spoon and place on cookie sheet lined with parchment paper. Bake for 10 – 13 minutes at 350 degrees convection and cool for a few minutes – Enjoy warm or cool. My fellow yogi teachers loved these – what’s your feedback?