easy to make
Israeli Couscous with Roasted Tomato Dressing
Couscous is a versatile pasta made of tiny grains of dough that are steamed. Couscous originated in Morocco and northern Algeria, and is a staple throughout North Africa. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. It’s most common use is as a side in a…
Read MoreSmoothies
Smoothies have been around since the 1930’s which makes me a bit late on the bandwagon! After two weeks of smoothie concoctions and loving my new blender, I think I have come up with 6 favorites and a new way to eat or shall I say slurp breakfast. Breakfast has ALWAYS been the way to…
Read MoreBacon Cheeseburger Egg Rolls
Is it possible to reinvent the cheeseburger? The title alone, bacon cheeseburger egg rolls, should make you take notice. I have to admit, though, that I’m not a big fan of deep-frying my food and out of the gadgets I own, a deep fryer isn’t one of them. However, if you’ve been following my blog…
Read MoreBaked Ricotta Dip
Fall might be just around the corner but this is a recipe that knows no seasons. Ricotta is an Italian cheese that is made from the leftover milk whey from cheese and the name in Italian means recooked. Ricotta cheese is so versatile. It’s perfect in savoury and sweet dishes. I’ve used it in lasagnas,…
Read MoreApple Pie in a Jar
Apple pie conjures up good, wholesome food made by grandmothers and moms. There’s something so pleasing to the senses when a pie is baking in the oven. The aromas immediately say ‘welcome’. I wonder, though, why the pie is made in a round plate and not a square. Is it because it’s easier to lift…
Read MorePotatoes with Chorizo
Spain is a country I have yet to visit. John has been several times much to my chagrin…before we met and whilst on business. I mention to him that I’d like to visit Madrid and Barcelona and his response, been there! I am quick to reply that I am happy to go on my…
Read MoreApricot Clafoutis
When fruit is in season, there’s nothing I like better than to eat it as is…no embellishing required. However, sometimes the natural sweetness from the fruit alone isn’t enough to satisfy a craving. Dress up a fresh, in-season apricot by covering it in a simple batter and 30 minutes later, voilà, craving satisfied. Anyone can…
Read MorePolenta Sticks with Mozzarella and Salami
I love simple ingredients as they tend to work symbiotically to create great flavors. Less is more…I know this sounds cliché but it’s true and not just in the food world. The more ingredients you use the greater the risk of losing the essential flavor of your food. When the ingredients are good, they need…
Read MoreBaby Eggplant with Gruyère and Sun-Dried Tomatoes
For whatever the reason, I was having difficulty planning dinner last night. My brain was all over the food road map! So instead of trying to figure of what to have I decided on a tapas-style evening of little plates of food. Tapas are appetizers enjoyed by the Spanish. It allows for everyone at the…
Read MoreCarrot Marmalade
Homemade marmalade has been a long standing tradition in my family. Both my paternal and maternal grandmothers were fruit preserve queens! My mom also made her fair share, too. I’ve dabbled a bit but lost interest while we lived in Asia as storage was limited and cold rooms were non-existent. While fruit such as orange…
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