Today is December 28, 2024 / /
Today is December 28, 2024 / /
Mushroom Sauce Ingredients: 2 lb. mushrooms, sliced 2–4 tbsp. olive oil 1–2 tsp. kosher salt 4 cups unsweetened almond milk 2 tbsp. soy sauce 1 cup non-dairy creamer Mushroom Sauce Directions: Lightly sauté the mushrooms in oil and salt. Add the almond milk and bring to a boil. Simmer for half an hour. Add the non-dairy creamer Continue Reading »
Fresh produce is expensive, and it’s extremely frustrating when you bring fruit and veggies home from the grocery store, only to have them go bad a couple of days later. When buying a bag of baby carrots, you may notice that before long, they become covered in a fuzzy white coating. And while many people Continue Reading »
Ingredients 1 box yellow cake mix 1 stick butter at room temperature 2 cans prepared cherry pie filling 1/2 cup sliced almonds 1/2 teaspoon cinnamon Preheat oven to 350 degrees F and lightly spray a 9 x 13-inch bake pan. Use an electric mixer or food processor to blend the dry cake mix with the butter until Continue Reading »
What You’ll Need 1/2 cup rolled oats 1/4 cup margarine, softened 1/2 cup packed brown sugar 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup plain low-fat yogurt 1 egg 1/2 teaspoon vanilla extract 1 1/4 cup all-purpose flour 1 cup sugar-free chocolate chips What to Do Preheat oven to 375 degrees F. Place oats in a food processor or blender. Cover and Continue Reading »
Nine Jewish Things About Pomegranites 1. The Pomegranate Is One of Israel’s “Seven Species.” The pomegranate is one of the seven species of Israel (along with wheat, barley, grapes, figs, olives, and dates) listed in the Torah in Parashat Eikev (Deuteronomy 7:12-11:25). 2. Pomegranates Traditionally Symbolize Fertility and Love. In Jewish tradition, pomegranates are a symbol of fertility and Continue Reading »
Ingredients 6 dried plums (prunes) pitted 2 dates pitted 1/2 cup hot water 1 lb fresh green beans trimmed 8 oz white button mushrooms sliced 2 teaspoons low sodium soy sauce (for gluten free use a certified gluten free tamari sauce) 1/8 teaspoon Chinese 5 spice blend Pinch cayenne pepper or more to taste 2 tablespoons avocado oil (or oil with a high smoke point for frying) NOTES You will also need: Blender or food processor, skillet with Continue Reading »
Mushroom Sauce Ingredients: 2 lb. mushrooms, sliced 2–4 tbsp. olive oil 1–2 tsp. kosher salt 4 cups unsweetened almond milk 2 tbsp. soy sauce 1 cup non-dairy creamer Mushroom Sauce Directions: Lightly sauté the mushrooms in oil and salt. Add the almond milk and bring to a boil. Simmer for half an hour. Add the non-dairy creamer Continue Reading »
It’s no secret that I love cauliflower. I’ve used it in every way imaginable, but battered in a beer batter and fried until crispy and golden might be one of my most favorite ways. At the very least it’s in my top three. Because who can say no to a big dish of gloriously golden Continue Reading »
Never Buy First Cut Everyone from bloggers like Melinda Strauss of Kitchen-Tested to butchers like Fischer Brothers & Leslie in New York City agree: Second cut is the best cut for juicy, tender brisket. Since the second cut has more fat, it yields more flavor; first cut tends to be dry, not the adjective you want to use when Continue Reading »
Ingredients 1/2 c. soy sauce 2 Tbsp.honey 2 tsp.toasted sesame oil 1 Tbsp.canola oil 1head broccoli, cut into small florets 1bell pepper, seeds and ribs removed, chopped 2cloves garlic, finely chopped 1 lb.boneless, skinless chicken breast, cut into 1″ pieces 1/3 c.cashews Freshly ground black pepper Directions Step 1In a small bowl, whisk soy sauce, honey, and sesame oil. Step 2In a large skillet over Continue Reading »
Recent Comments