So many cultures have a recipe for meat wrapped in pastry. – I just love bold flavored, slow cooked juicy meats and veggies wrapped up in flakey pie crust served piping hot. Mmmmmm. Comfort food. I also love pasta sauce and Italian sausage or yellow curry and potatoes, but that’s a whole nother set of… Continue reading Empanadas- Savory Hand Pies
If you are watching your macros, and counting carbs while increasing fats – this is definitely the crepe recipe for you! These are so yummy! I usually double the recipe. Ingredients: 4 ounces cream cheese, softened at room temperature 4 large eggs 3/4 cup almond flour 2 tbsp granulated coconut sugar or sugar substitute 1/4… Continue reading High Protein, Low Carb Almond Crepes- Have your Crepe, & Eat it too!
English pronunciation ( Taet-Zeek -Key) Tzatziki is a sauce, or a dip. Made up of a combination of cucumber, fresh yogurt, olive oil, garlic, lemon juice or vinegar- and fresh herbs. So delicious and refreshing. I like to use it on everything. I especially love to dip raw vegetables in it, and sometimes use it… Continue reading Tzatziki Dipping Sauce
I love making Pita Bread fresh. I can’t decide if I like it better made in my cast iron pan on the stove top, or my pizza stone baked in the oven, or… my outdoor grill; which gives significant additional flavor. You decide. Regardless how you make it — the key to making really good… Continue reading Pita Bread Made Three ways- Grilled, Baked or on the Stove Top.
Buttered Baba Ganoush -(Moutabal aka, baba ganoush) is made with aubergines, tahini, pine nuts and plenty of garlic. Beautiful and exotic — these are two words that best describe a delicate, aubergine. They come in so many varieties. Most commonly seen are the lavender to purple varieties, but what many of us didn’t know, is that …. Aubergines are… Continue reading Buttered Baba Ganoush
LOVE.. LOVE… LOVE…. Asparagus. Spring time is right around the corner, and asparagus season is closer than we think. Best measure is to always source young fresh stalks of asparagus but if you are using very thick stalks of asparagus, peel away the tough outer layers. The easiest way is to grasp the base of the asparagus… Continue reading Oven Roasted Asparagus with Garlic Lemon & Crunchy Toasted Almonds
In the production of a really good ‘French Fry” the type of fat used to fry with can make all the difference. Not to mention the type of potato and the potatoes sugar content will make a difference as well. Seriously, this subject for scholarly debate! Many establishments that place “Pommes Frites” on the menu are doing… Continue reading Skinny Garlic Pommes Frites