Last year, I discovered two great Kosher vegetarian falafel places – Soom-Soom (two locations:East 56th and West 72nd Streets in NYC), and Amba, in Montclair Village, Oakland. Both joints served up delicious falafel and superb hummus at great prices. About four months ago, Soom-Soom announced that it was dropping its vegetarian vibe, and putting chicken … Continue reading Farewell, Vegetarian Falafel
When looking for a side dish that isn’t too plain but is loved by most people, sesame noodles is a great option. There are so many optional ingredients and flavors in this dish that almost everyone has a different recipe, and it is hard to really screw it up. In most pasta dishes, the type … Continue reading Sesame Noodles: Quick and Simple
During a recent visit to New Orleans, I fell in love with the famous Cafe Du Monde and their amazing Beignets (Pronounced: “Ben-Yays”). While you can actually make them from scratch pretty easily, they sell a mix that I used to cut down the prep time. Continue reading “Beignets – New Orleans Pillow Shaped Donuts”
For this recipe I actually used milk chocolate because, well I wanted to. I don’t always have to have a reason for the things I do, experimentation is one of my favorite parts of cooking! Actually, most recipe’s recommend sticking with semi sweet chocolate because milk chocolate has the tendency to completely overpower anything that you dip in it. I found this to be true, so give it a shot and let me know how it goes. Continue reading “Chocolate Covered Deliciousness”
While traditional scrambled eggs was the first food that I could ever say I “cooked”, I’ve been recently trying some interesting variations. This Lifehacker post talks of two different ways to cook, a different version of scrambled eggs that is creamy, fluffy, and easily spreadable on toast. The Gordon Ramsay method, just requires a regular pot and involves constantly stirring the eggs while over extremely low heat. I’ve tried this method before but it is quite a bit of work and it is easy to overcook the eggs. Today I tried the double-boiler method, and even though it was slow, it resulted in those incredible looking (and tasting!) eggs that you can see above. Continue reading “Creamy, Slow-Scrambled Eggs (in a double-boiler)”
If you are looking for a great way to start the day, there’s nothing better than a loud blender chopping its way through frozen fruit. I have a huge bag of frozen blackberries blueberries and raspberries from Costco in my freezer, so I threw a cup of it into my blender with a banana and woke up all the neighbors! The key to making this smoothie work is adding some water into the blender (about 1/8-1/4 cup) until the consistency is as desired. It is wonderfully sweet and tart, almost like a sorbet.
Makes 2 Servings, Nutritional info per serving: Continue reading “Berry-Banana Smoothie”
When it comes to healthy and simple, it’s hard to beat this great dish I made last night. I was surprised by how little effort was necessary to make this fabulous dish. While white rice was cooking in my rice cooker, I sautéed Red Onion, Green Bell Pepper, and Sliced mushrooms in a bit of olive oil and added in some sliced smoked turkey that was lying in the fridge. The turkey and vegetables were so flavorful by themselves that I didn’t even add any spices! If I make this again, I will try to incorporate the rice a bit more by adding into the pot with everything else as opposed to serving it on the side.
- 1 Red Onion, Chopped
- 1 Bell Pepper, sliced without the core and seeds
- 3 ounces of sliced mushrooms
- 1 Tablespoon of olive oil
- 6 slices of smoked Turkey, cut into squares
- 1 cup (uncooked) of white rice
Makes 2 Servings, Nutritional info per serving: Continue reading “Sautéed Vegetables with Smoked Turkey”