We eat a lot of chicken! I make it almost every Shabbat and then twice more during the week. So I’m always on the lookout for something new. Most of my recipes get developed by using what I have on hand. This week, it was dried, sugar-free apricots and a Read more
I try very hard to cut back on my salt intake. I must admit it was hard in the beginning. Everything I ate tasted – well – a bit bland. But an interesting thing has happened over time. My taste buds have become re-sensitized to the actual true flavor of Read more
Eggplant is a staple of an Israeli/Mediterranean diet and I look forward to making often. One of my daughters shared her secret for firm, bitter-free eggplant and I used it for the base of this recipe. I also learned that choosing light-weight eggplants ensure fewer seeds and firmer flesh. You Read more
Here is a secret to staying healthy with Israeli cuisine. Add fresh green salads to your menu. And find different variations of salads to keep you from getting bored. In every shuk (open air market) in Israel you’ll find huge plastic bags filled with freshly picked coriander, dill and parsley. Read more
Sometimes I’ll step in to whip up something quick for dinner at our home here in Yavne’el! It’s usually a “one-pot” or “one pan” creation for easy clean up and makes use of whatever I can find in the kitchen. One of my favorites is stir fry, and here I’ll Read more
Robert and Shonna Herring made this fabulous stir fry with their Galilee Green Olive Oil. (more…)
It’s citrus season in the Galilee! And we are blessed with a lemon tree, an orange tree, grapefruits, clementines and mandarins. And a bounteous season it is! The fruit is exceptionally large and sweet this year! I just learned that you can freeze the citrus fruit whole and squeeze the Read more
We have been cutting back on the amount of carbs we eat, leaning more towards fruits and vegetables, seeds, nuts, protein and good fats like Extra Virgin Olive Oil. We feel better, have more energy and really enjoy eating lighter more satisfying meals. Crackers with cheese and dips used to Read more
Here’s a really delicious chicken meal adapted from a great recipe sent to us from Donna Frederick. We used it as the main course for our Friday night Shabbat meal and it was a big hit with everyone. Living in Israel, our family likes it a bit spicier, so experiment Read more
I’m always looking for creative ways to use leftovers. It usually involves opening the fridge to take stock of what’s left from our Shabbat meals. This past Shabbat we went to our son and daughter-in-law’s so I didn’t have any leftovers! But I found 2 salmon fillets from Thursday dinner Read more