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The thought of making my own popsicles has always enticed me! I love having the ability to control the sugar content while maximizing the nutritious ingredients that go into this delightful frozen treat. Adding avocado enhances the creaminess to the popsicle that mimics ice cream and satisfies that creamy craving.
Creamy Mango-Lime Popsicles
Makes 2 ½ cups puree / About 5 popsicles
1 Ripe Avocado, peeled and pitted
1 Cup Mango, Fresh or Frozen
¼ Cup Maple Syrup
Pinch of Salt
½ Cup Apple Juice
I have been craving all types of Indian food lately! Cumin and curry….they seem to have this power over my taste buds! Even though I like a good grilled burger or hot dog on the Fourth of July, I decided, this year to bring my love for Indian food to the grill. I love beef korma and had this crazy idea that I could grill the meat and still produce a similar texture and flavor while keeping the “grilling” tradition on the Fourth of July alive! My crazy idea worked.
The combination of juicy Grow and Behold kabob meat and the rich flavorful curry sauce will have everyone second guessing their hamburger traditions. Serve with a bowl of basmati rice and chopped cilantro to complete this fabulous meal.
Use the code “alibabka15” and get $15.00 off your order of $100 or more! Your taste buds will never be the same! (Coupon EXTENDED and expires 7/31/2015)
Makes 8 Kabobs
1 – 13.5 oz. Can Full Fat Coconut Milk
1 – 12 oz. Container Tofutti Sour Cream
3 Tablespoons Sugar
1 Teaspoon Salt
2 Medium Onions
1 ½ Teaspoons Dried Ginger Powder
1 ½ Teaspoons Garlic Powder
1 Teaspoon Cardamom
1 Teaspoon Coriander
1 Teaspoon Turmeric
1 Teaspoon Cumin
2 Teaspoons Curry Powder
Cilantro, chopped, for garnish
It’s officially summer and that means it’s time for fresh summer fruit and bright, bold, refreshing flavors!
Tropical Pulled Deckel Tacos
Serves 4 Main Courses or 8 Appetizers
2 Lbs. Deckel
1 Cup Orange Juice
¼ Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 Tablespoon Sesame Oil
1 Tbs. Honey
1 ½ Tablespoons Soy Sauce
Pickled Red Onion:
1 Medium Red Onion, cut in half and sliced thin in half moon pieces
¾ Cup Rice or Apple Cider Vinegar
½ Teaspoon Sugar
½ Teaspoon Salt
1 Clove Garlic, sliced In half
2-3 Cups Finely Chopped Pineapple, fresh
3 Tablespoons Cilantro
1 Jalapeno, seeded and finely chopped
1 Lime, zest and juice
½ Cup Mayonnaise
1 Lime, juiced
Salt and Pepper, to taste
8 Corn Tortillas
Pickled Red Onion: Bring a small pot to a boil. Place the sliced onions in strainer and pour the boiling water over the sliced onions. Let drain. In a glass or plastic container or jar mix together the vinegar, peppercorns, sugar, salt and garlic until the sugar has dissolved. Place the onion in the container. Close tightly and keep in the refrigerator for at least ½ hour. The pickled onions will keep in the refrigerator for 1 month.
Avocado Sauce: In a food processor mix the avocado, mayo and lime juice together until smooth. Season with salt and pepper.
In my opinion, there is no better combination of flavors for dessert then sweet and sour. Any dessert with citrus is usually my top order at restaurants or the dessert I am most excited to make (and then of course eat)! Cheesecake always seems too heavy and plain for me so I decided to jazz it up by adding a citrus component to the mix and lightening up the cheesecake filling. Four layers make up this fabulous full flavored cheesecake!
Makes 2-14″x4″Tart Pan or 1-8″ Round Springform Pan
6 Egg Yolks
3/4 C. Sugar
8 Tbs. Fresh Lime Juice
1 Tsp. Lime Peel, grated
1 3/4 C. Graham Crackers, finely ground (about 12 whole graham crackers)
1/4 C. Sugar
1/2 C. Butter, melted
2 (8-ounce) Packages Cream Cheese, room temperature
2/3 C. Sugar
4 Tbs. Lime Juice
1 Tbs. Lime Peel, grated
1 16 Oz. Container Sour Cream
2 ½ C. Semi-Sweet Chocolate Chips
1 C. Sour Cream
3 Tbs. Oil
Whisk all ingredients together in a small saucepan over medium heat. While whisking constantly, bring to a boil and let boil for 30 seconds. The ingredients should thicken. Put the side.
Preheat oven to 350°F. Spray two 14×4 inch tart/quiche pan with non-stick cooking spray. In a bowl, mix together the graham crackers, sugar and butter until thoroughly combined. Press half the crumb mixture evenly onto bottom and on the sides of each pan. Bake 5 minutes. Cool completely.
With an electric hand mixer, mix the cream cheese, sugar, eggs, lime juice, lime peel and sour cream until completely blended.
I am very hungry in the morning but have the hardest time trying to figure out something to eat. I always crave sweet when I wake up, but anything too sugary leaves me feeling just as hungry and tired an hour later. Mornings are also unpredictable, I love grab and go breakfasts because I never know what the day will bring.
Muffins were the perfect solution to all of my problems, but they needed to be healthy and keep me full and feeling good…at least until lunch (that’s another problem I have yet to fix completely).
Morning Fruit and Chia Muffins fix all of those morning breakfast issues! Loaded with protein, good carbs and good fats, this hits my sweet tooth craving in the morning and leaves me feeling great!
*I store these in the freezer and pull one or two out to eat in the morning with my morning coffee. Microwave for about 30 seconds to defrost.
2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1/2 cup oil (any type)
1/2 cup light brown sugar, packed
3 tablespoons chia seeds
1/2 cup peaches, chopped
1/2 cup raspberries
slivered almonds (garnish)
Preheat oven to 375 degrees. Line a muffin pan with baking cups and spray with no stick cooking spray.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Once combined, stir in the milk, oil, brown sugar, egg and chia seeds. Mix under completely incorporated. Fold in the peaches and raspberries.
Fill the muffin cups 3/4 of the way up with batter. Sprinkle 1 teaspoon of slivered almonds on top of the muffins. Bake for 30 minutes or until golden brown. Let cool for 10 minutes before eating.
What’s better than a dainty and delicious macaron? A macaron tart! Much less time consuming, this dessert feeds a full table of guests and is the perfect sweet ending to beautiful seder. Keeping with the Passover theme, I thought it would be so much fun to create a macaron inspired with the flavors of the seder. Horseradish, parsley, egg and potato were all out…but charoset caught my attention. Apples, walnuts and cinnamon…now that is something I can work with!
A cinnamon macaron crust, apple buttercream frosting, all accompanied by a ground walnut and apple butter compote…the result is amazing!
Enjoy and have a very happy Pesach!
4 Egg Whites
1 2/3 Cup Powdered Sugar
1 1/3 Cup Almond Flour
Pinch of Salt
¼ Cup Granulated Sugar
1 tsp. Cinnamon
½ Cup Butter or margarine, softened
1 ¼ Cup Powdered Sugar
¼ Cup Apple Butter
½ Cup Ground Walnuts
½ Cup Apple Butter
Preheat oven to 280 degrees F. Line two baking sheets with parchment paper. With an electric mixer, beat egg whites until foamy, slowly add in granulated sugar 1 tablespoon at a time and beat until the egg whites reach stiff peaks, about 5 minutes.
Purim is all about drinking and hamantashen, and another Purim means another cocktail hamantashen! Check out the other cookies I have developed over the past few years by clicking HERE. The development of these cookies definitely taps into my creative side when trying to construct a liquid cocktail in a solid cookie. Add more or less Tabasco sauce to the filling depending on how spicy you would like your cookie.
1 Cup Earth Balance or Butter
½ Cup Sugar
2 Egg Yolks
2 Tbs. Sundried Tomatoes
1 tsp. Tabasco Sauce
½ tsp. Salt
2 Cups Flour
¼ Cup Cornmeal
2 Pieces of Celery
I have been craving Chinese food almost everyday for the past week and finally gave in and made these amazing open face dumplings! I love scallion pancakes (who doesn’t love fried dough?) and I am obsessed with Asian spiced beef. The scallion pancakes have a soft texture on the sides and a crunch from being fried on the bottom. The meat is spiced perfectly and the sweet and sour sauce just enhances everything about this dish. Total winner and so excited to share this recipe with you!
Open Face Beef Dumplings with Sweet and Sour Sauce
Serves 4; 2 Dumplings Each
2 1/2 Cups All-Purpose White Flour
1 Cup Warm Water
1 Bunch Scallions, Chopped
Combine the flour and the water and knead the dough until it becomes smooth and elastic. This takes some time by hand, but the process can be done quicker and cleaner by using a stand mixer. Let rest for 30 minutes. Meanwhile, make the beef filling.
1 1/2 lbs. Ground Beef
1 Onion, Finely Diced
1 Tbs. Honey
1 Tbs. Soy Sauce
1 Tbs. Rice Vinegar
2 Tbs. Sesame Oil
2 Tsp. Ginger, minced
2 Tsp. Garlic, minced
1/4 Cup Water
Salt and Pepper
Mix all the ingredients together until thoroughly combined. Season with salt and pepper.
On a floured surface, cut the scallion pancake ball into 8 equal parts. Roll each dough one at a time. Starting with the first piece of dough and using a rolling pin, roll the dough into a 6 inch circle. lighting brush the top with oil, 1 Tbs. of scallions and a sprinkle of salt. Fold in half and press into a ball so no scallions can escape. Roll the ball of dough again into a 6 inch circle and put to the side. Repeat with remaining pieces of dough.
In a nonstick skillet, heat up 2 Tbs. of Oil. Take a scallion pancake and place 1/2 – 3/4 Cup of the meat mixture inside. Pinch the sides of the pancake to cover the sides of the meat mixture, leaving the top exposed. Put to the side and finish filling the rest of the dough. Place the pancakes in the hot oil, not letting them touch, and fry for about 2 minutes, just until dough starts to turn brown and fried.
Being VERY CAREFUL, place a lid or piece of foil securely on the top of the pan with the dumplings. Make sure the temperature on the stove is at low and very slowly pour in 1/4 cup of water lifting the lid up slightly so as not to get burned by the oil. Cover immediately and turn to medium low. Steam for 15-20 minutes until the meat is completely cooked through. Drain the dumplings and serve warm with sweet and sour sauce.
Sweet and Sour Sauce
1/4 Cup Rice Vinegar
1/4 Cup Ponzu
3 Tbs. Honey