It’s funny that I know how to make ratatouille but didn’t know how to spell ratatuille… it took me five attempts to spell it right RATATOUILLE đ
I need to explain, to the French of us, that for me, any time eggplants, peppers and tomatoes are cooked together they are ratatouille (đŻ for spelling). Other wise I have to call it roasted eggplants, tomatoes, peppers… too long and less captivating. Continue Reading…
They have an addictive flavor and fun to make, which can be challenging when you try to avoid sugar completely.
Theyâre all the diets friendly (Keto, vegan, Paleo…). Too friendly đ if you can limit yourself to 2 maximum 3 a day, then yes they are Keto friendly.
If youâre not a big tahini fan â I canât relate to you â or doesnât have any, use any nut butter you like instead, and add with your own flavors. If you like chili then add chili, if you like whisky then add whisky⊠Continue Reading…
They are gluten-free, grain-free, plant-based, easy and quick to make and satisfying like their New Yorker relatives. Continue Reading…
The first time I had an earl gray latte was in Seattle. It was in a place called Mr. West Cafe Bar. They also had the most delicious almond butter and Jam toast. It was one of the best toasts I had in my life (And I’m the biggest bread snob in the world). I normally don’t drink caffeine â it doesn’t help with my HD, Hyperactivity Disorder (did you think I have High Definition problems? đ â but sometimes I have to. Especially when the beverage is called Seattle Fog.
Small dosage here and there on a full stomach and no stress is okay. When I am stressed out, forget it.
My heart starts to race, which makes me all panicky. I start biting myself for being weak and I swear to god that that would be the last time I put this poison in my body. But then I go on vacations and forget about all my rules and promises. But then it’s fine because I’m very relaxed and happy. If you’re weak like me, make your latte weak. But make it. It’s good xxs
Years ago, when the boys were little, I chatted with a beduin mom in the playground in Yerucham, the small town in the dessert of Israel where I grew up.
Since I love to talk about food, I asked her if she cooks. She said she did, everyday. So I asked her what is their typical dish, that one dish she cooks all the time and everyone in her family loves. She said chicken maqluba. I don’t leave playgrounds without recipes, she was happy to share the recipe and I was happy to know what I was going to make for dinner. Continue Reading…
I was craving cookies but run out of coconut sugar or maple syrup so I decide to use molasses to make my basic cookies recipe.
Molasses has a strong, burnt flavor but with pumpkin spice it somehow disappear. I grounded oats to make oat flour and mixed it with just a little bit buckwheat flour because of its strong earthy flavor that I like, but in savory baked goods can be over powering.
The plan was to make baked falafel with the little I had in the fridge and pantry but
I added the poor jarred chickpeas into the food processor with the rest of the ingredients and they got hummused.
So if you ever plan to make baked falafel use a fork and mush them gently.
No regrets though, hummus is always a good thing, especially when it’s green. Continue Reading…
I love Korean food and Korean in generals. I always say that Koreans are the Mizrachi Jews (the Sapharadic Jews) of Asia. Jap-che, I love saying it with Korean accent. I have a good Korean accent because I have a Korean friend that has a thick accent so thick that when she says zoo it sounds like jew. She is sweet and kind but shamefully doesn’t know how to cook. I always fantasize of having a Korean or Chinese balabusta friend that will share with me her recipes and tell me how her mom used to make it. For now I have uncle google.
So FYI the meaning of the word Japchae is in Korean is âmixed vegetablesâ. It’s a noodle dish that is made with vegetables and sweet potato starch noodles that are chewy and a bit slimy but in a good comforting way.
No ice cream machine, no dairy, no refined-sugar, no effort, no fuss, just a little bit of patience until the bananas are frozen, and then one more time after you process them into a creamy ice cream. Continue Reading…
I like look at scallop or squid recipes for inspiration before I cook trumps mushrooms or Hokto in Japanese. They have a similar rubbery texture and neutral flavor as seafood. They are chubby so they are good in absorbing flavors. Once I had them at a Japanese restaurant and I couldn’t believe that I was eating mushrooms (they only served the stems). Their meat tastes like animal’s meat! Continue Reading…
Once upon a time we lived in New York City, had no kids and no use for our kitchen. We had all our meals at our favorite places; one of them was Cafe Gitane. We ate there at least three times a week and always the same dishes; the salmon tartar which they served on a proper French sourdough baguette, the Moroccan couscous that was cooked and served different then the Moroccan couscous I grew up on, and the baked feta with tomatoes and thyme that was Z’s favorite. I loved it too but couldn’t eat cheese.
Now that we live in Los Angeles, grow tomatoes and thyme in our garden, and can easily find good plant-based feta cheese, I’m planing to make it more often. Try it and let me know how it came out. Enjoy xx
If you’re curious where did we move, yes again, and to have more ideas for lunch and dinner follow me on Instagram or Facebook.
About the frittata: turmeric gives it a good color but not only. It also gives them a delicate earthy flavor. Curry powder will also work well. Serve them for lunch or light dinner with a few spoons of mustard, harissa, tapenade or pate artichoke on the side, and with a salad. You can pack them and take them to work. They are good on their own or in a pita spread with mayo. Enjoy xx