Preheat oven to 375°F or 300°F, depending on what else you’re cooking and how your timing is.
Put a large pot of water on the stove on high to cook the pasta.
Modified our spiced chicken recipe to add fresh pineapple
Continue reading “Pineapple Spiced Chicken Breasts”
- 2-4 eggs
- 2 -3 cups of kale (about 1/2 or 1/3 of a bunch)
- 1-2 cloves of garlic
- olive oil
- pinch of tumeric
- Pinch of cumin
- salt and pepper
Crack the eggs into a a bowl and stir, crush or chop the garlic into a small bowl. Soak the kale in the sink in cold water for a few minutes, then shake it in the water to get all the bugs off and all the dirt off. Pick up each kale leaf and hold the stem and pull stripping the kale off. chop the remaining leaf parts and compost the stems.
In a frying pan, drizzle olive oil in the bottom of the pan and set the stove on high. Add garlic until it starts to sizzle then add the kale leafs. stir frequently, if it begins to burn, add 1/4 cup water and steam until the kale is soft. Add cumin and tumeric and stir the kale. once soft, add the eggs and stir contnuously until the eggs are cooked. Eat the result. 🙂
This recipe was provided by Jason the bartender at the Andaz hotel, in Wailea Maui in January 2016. Continue reading “El Diablo classic cocktail”
Modified from “The Gefilte Manifesto” at their suggestion for passover. This is a parve Gluten Free variant. They recommended a 9 Inch square glass baking pan (actually their first recommendation was individual ramkins), but it’s passover, so a smart and final 9 by 12 inch aluminim 1/2 steam pan. The Steam pan is 25% larger than the recommended pan, so I’m quadrupling the recipe and making three. The ingredients are list for one recipe.
First time we’ve tried a pesadich version of our gluten free unsweetened granola, and it turned out great. I won’t claim that it’s quite as good as the regular version, but it’s pretty close. I think you have to be OK eating kitniyot during Pesach for this recipe to work for you. Continue reading “Passover Granola”
Gluten Free, parve. For this recipe we combined an apple crisp recipe from Elana’s Pantry and an open face pie recipe from plattertalk, and made our own modifications. Our pie didn’t come out quite right the first time, but I think the way it’s written now will be good. If you make it, please let us know if it’s good as is or if it needs any changes. We made this pie Thanksgiving 2016. Continue reading “Open Face Apple Pie”