Category: Dairy

Waldorf Salad with Yogurt Dressing

Like me, I’m sure most of your Shavuous menus will involve some sort of pasta and blintzes, and with cheesecake for dessert, there’s not much room for a heavy appetizer. Instead of serving up a bowl of cheesy french onion soup, give waldorf salad a try. It is a welcome addition to the otherwise heavy menu. With sweet & tart apples, crunchy celery, walnuts and grapes in a light yogurt dressing, this salad offers a refreshing start to your Shavuous meal.

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Pizza Omelette

You know how they say “necessity breeds innovation?” That’s kind of how this pizza omelette was born.  It was one of those days where I just could not look at another salad, but I also could not eat any bread. (You all might be feeling something quite similar in a couple of weeks!). The thought of pizza was making my mouth water and I had no portobello mushrooms to stuff with cheese. I ransacked the refrigerator until it hit me – the humble egg. Why not use it to make a crust? And the rest is history! I can’t count how many times I’ve made this since.

So when Pesach comes around and you’re craving some pizza, go ahead and whip up this easy recipe. It really hits the spot! You can also check out my updated Passover category for more Pesach recipes!

 

1 year ago: perfect pareve french toast

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Cheesy Stuffed Mini Peppers


At one of our Chanukah parties recently (was Chanukah really that recent? It feels like ages ago!), my sister in-law decided to bring over some food for the low-carb dieters at the party. I was really intrigued by her idea of making stuffed shells without the pasta. Mini peppers stand in as a great replacement, adding color and sweetness to the dish. I decided to whip up my own variation by peppering up (pun intended!) a version of my mom’s famous lasagna recipe. Truth be told – I still made some stuffed shells for my pasta-loving kids, but I was more than satisfied with my lighter and lower-carb variation.

1 year ago: spinach pasta

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Cheese Latkes with Raspberry Sauce

If you follow my blog, you know that I’m not much of a baker. You also know that I’m working hard to stick to my diet plan. Which might explain why I’m not about to post a recipe for delicious, chewy, deep-fried jelly donuts or crunchy golden potato latkes. Instead, I decided to whip up a sort of deconstructed jelly donut in the form of cheese latkes with raspberry sauce. These fun mini cottage cheese pancakes are reminiscent of the classic chanukah treat with just a few less calories. Fry them up nice and golden, dust with powdered sugar, and don’t forget the whip cream!

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Persimmon Yogurt Smoothie

Persimmon is one fall fruit that doesn’t get the same limelight as apples and pears, but is equally delicious. I first fell in love with these orange fruit when I spent a year studying in Israel. I bought them whenever I had a chance, biting into them like I was chomping on an apple.

There are 2 types of persimmon – the heart shaped hachiya and the tomato-shaped fuyu. Hachiya persimmons contain high levels of tannins causing them to taste “furry” if eaten before fully ripening. Believe me, I know this because I’ve spent a lot of time scraping the “pithy” substance off my tongue. Fuyu persimmons, on the other hand, are non-astringent and can be eaten when firm. Upon ripening, they become freckled with tiny brown specs which add sweetness and flavor to the fruit.

What do persimmon taste like? Channeling Ron Ben-Israel on Sweet Genius, I would describe a ripe persimmon as, creamy. juicy. sweet. fragrant. peachy. hints of mango.

Freezing the persimmon and blending it with yogurt results in a thick, creamy consistency that is almost as good as ice cream!

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