Sunday, February 13, 2011

Green Salad with Orange and Fennel

My mom has taught and inspired me how to make gourmet salads. She is the best and makes a gourmet salad for herself almost every day for lunch.

I am not always a fan of fennel but it works great in a salad with oranges. Both fennel and oranges are easy to come by and inexpensive when in season.

To make this salad use what ever greens you like, spinach, baby greens or just good old romaine. Beet leaves, sorrel, mustard greens or chard would also probably be great on their own or mixed in. Mix in sliced fennel and cut up orange segments and chopped green onion. To top off use a slightly sweetened olive oil white vinegar dressing with mustard seeds.

I was inspired by this recipe from
Green Salad with Orange, Fennel and Asparagus

Thursday, February 10, 2011

Homemade Salad Dressing

Homemade Salad Dressing is the tastiest and cheapest way to have yummy salads!

There are so many different ways to make salad dressing but the easiest dressing is really as simple as adding tons of fresh chopped garlic to olive oil and adding any kind of vinegar and a little salt and pepper. The more garlic you add and the longer you let it sit the yummier the dressing.

Add what ever other herbs you like, fresh are always best!
Try different herbs with different vinegars.
My favorite is an asiany style dressing with apple cider vinegar, toasted sesame oil, Bragg (or soy sauce), fresh ginger, and a dash of agave nectar or honey!

Try adding fresh squeezed juice like lemon, lime or orange. or even try some concentrate, pomegranate concentrate is the best!

Wednesday, February 2, 2011

Cauliflower Popcorn

My new obsession is cauliflower popcorn!
I have been wanting to make it fr a while now and finally did. Cauliflower is pretty cheap right now in the shuk and this is a great healthy very tasty snack or side. It doesn't take too long to make as long as you don't mind checking the cauliflower for bugs. So far I haven't had a problem with cauliflower, when I am choosing heads of cauliflower I push the florets a bit apart and peak in between to check for bugs, saves a lot of time and heartache.

The Kosher By Design Entertains book has a recipe that I based mine off of. I used less oil and didn't see the need for sugar. I also cooked it until the cauliflower was browning and getting a bit crispy.

This is so yummy, I want to go make it now!

This is the recipe from kbd entertains:

2 heads cauliflower, cut head into medium sized florets and discard stem
1 teaspoon salt
2 teaspoons sugar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4-1/2 teaspoon turmeric
6-8 tablespoons olive oil

preheat oven to 450. line a jelly roll pan or baking sheet with parchment paper. in a large bowl combine salt, sugar, onion powder, garlic powder, paprika,turmeric and oil. add cauliflower and toss to evenly coat. place in a single layer on the prepared sheet. roast uncovered for 30-35 minutes until the largest pieces can be pierced with a fork. if the tops are starting to get too brown, toss the cauliflower during the baking process