experimental cooking can be tasty or turn into a snafood...
Brisket can be a tricky beast to tame. In order to transform this normally tough cut of meat into a tender, juicy love-fest; you’ll need patience. Slow and low is the best way to cook a brisket. And there’s a reason for this method. As collagen cooks, it slowly turns into gelatin and dissolves into [...]
A couple of weeks back while prepping dinner, my mom and I were talking about jicama. She hadn’t used it before and I just so happened to be using it in a Sweet Carrot Salad. After tasting a slice, she wondered what it would taste like in a quasi carrot cake type muffin {or muffies, [...]
The combination of cilantro, ginger and garlic really seem to play well with this hearty salad. I let it chill overnight so it would be served for Saturday dinner and it held up beautifully. Health benefits to consider within this salad :: Collard Greens – An incredibly nourishing veggie! An excellent source of vitamins C, [...]
One of the reasons I love using the our crock pot {aside from not turning on the stove/oven on a hot summer day}, is how little energy it uses. Take a look at the comparison…pretty impressive!Appliance….. Temperature …. …Time…… …. Energy….. CostElectric Oven……………….350…………..1 hour……..2.0 kWh……$0.16Electric Convection Oven..325………….45 min…… 1.39kWh……$0.11Gas Oven…………………… 350………….1 hour…… 112 therm….$0.07Electric Frying [...]
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a kosher twist as new family changes and traditions were introduced in our home. I'm still learning and I'm certainly no expert on the ways of a kosher kitchen. But I'm taking it all in and doing my best!
PR interest? It's gotta be strictly kosher and preferably organic - drop me a line!
