archive for April, 2008
Salmon with Cucumber Chile Relish
Posted on April 29, 2008
The salmon series continues, as does my love affair with Cook’s Illustrated. The recipe below is another one that I have adapted from this fantastic magazine. On the comments front, my cup overfloweth. I am so happy with the participation, support and community that is developing on this site. Recently, one of my favorite readers,
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Thai Chicken Soup
Posted on April 25, 2008
I have to give full credit for this photo of Thai Chicken Soup to my boys. They helped me stage the shot and then sat with me at the computer to crop and size the photo. They are becoming such little artists, having far surpassed me in this arena. The delicious Thai soup above is
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Vanilla Cupcakes with Chocolate Frosting
Posted on April 22, 2008
I am happy to introduce gluten free vanilla cupcakes with chocolate frosting and continue on my coconut flour recipe roll. I have been making (and testing) this dessert for close to two years and it is one of my personal favorites. I think it might be a hit with you too based on reports from
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Vegan Chocolate Frosting
Posted on April 22, 2008
This is my all time favorite icing recipe. Lately, I’ve been using this vegan chocolate frosting for cakes, cupcakes, and also as a filling between chocolate wafers. My son loves this double chocolate treat –chocolate wafers with chocolate frosting– packed in his school lunch. I promise, I’ll put chocolate wafers up here on the boards
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Passover Round Up
Posted on April 15, 2008
UPDATE: Here’s my latest Kosher for Passover recipe roundup. Passover is this Saturday! I have been cooking up many Pesach dishes of late and am happy to provide a round-up below. charoset maror matzoh ball soup chipotle orange chicken gefilte fish squash “kugel” coconut macaroons passover torte A couple of notes: I did not include
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Chipotle Orange Chicken
Posted on April 13, 2008
As some of you know, I write an op-ed column for The Daily Camera, covering political, economic and environmental issues. As we face increasing food prices and shortages worldwide, food becomes a more important aspect of such aforementioned matters. This week, my column was called, The Politics of High Fructose Corn Syrup. In it, I
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Passover Torte
Posted on April 11, 2008
Ok, so in yesterday’s “reach out and touch someone” post I failed. In fact, I fell flat. On my face. Do you know how many comments were posted? One. Not much community in one post. To cheer myself up, I can always read some Dooce. That woman makes me laugh out loud. Or I can
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Squash Aduki Chestnut Soup
Posted on April 10, 2008
Over the last month I have received several emails from people despondent over their dietary options, or lack thereof. The touching aspect? Each person thanks me profusely for this website, for providing them with options and offering new ways to enjoy the foods they can eat. The heartbreaking aspect of these same emails? People express
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Horseradish: Make Your Own Maror
Posted on April 6, 2008
As part of the Passover Seder, we eat a bitter herb, to remind us of the bitter times our people have faced. Many use horseradish for this ritual. I grew up eating Manischewitz brand ground horseradish from a jar at our Seders, with no concept whatsoever of where this pungent herb came from. In fact,
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Charoset
Posted on April 2, 2008
Charoset is one of my favorite Passover foods. During the Seder, this sweet, fruity dish holds a special, symbolic place, reminding us of the mortar which the Jews used to bond bricks while enslaved in Egypt. European Jews (Ashkenazi) traditionally use nuts, apples, cinnamon and sweet wine for this dish. Jews of Middle Eastern descent
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Recent Comments
"I would love to try these yummy muffins. But what can I use instead of shortening? I've got coconut oil. ..."
"I can't see why a bowl wouldn't work. I have made similar recipes using wooden spoon power only :). ..."
"Has anyone tried these in regular muffin tins? I don't own mini muffin tins. "
"How long does the stock last in the freezer? "
"OMG! these brownies are incredible! I had no idea paleo foods could taste like this! "