Saturday, March 31, 2018

Passover Breakfast Pancakes ( Grain Free)


Passover pancakes at http://realfoodblogger.com


Passover pancakes are extremely easy to make and a delight to eat! In addition, they are gluten free. Making these simple breakfast pancakes is a fun activity for kids and a parent or grandparent because they is so fast and easy,  yet delicious.

I make two types of Gluten Free Passover Pancakes

1. Low Carb Passover Pancake - This is a zero carb recipe that is made with eggs and cream cheese. They are light and creamy and taste delicious topped with a few berries.

2. Passover Banana Pancakes-  This recipe is made with bananas and eggs. We make these grain free pancakes through out the year and they are especially a favorite of the grand kids!

There is no need to buy a Passover packaged pancake mix when these recipes call for only 2 or 3 real food ingredients. The batter is whipped up in the blender and it makes a light fluffy pancake. If you prefer a little heavier pancake add a teaspoon of potato starch to the mix.

Passover gluten free pancakes at http://realfoodblogger.com


Low Carb Passover Pancakes ( grain free) 

Ingredients: 
2 eggs
2 ounces of cream cheese ( about 1/4 of an 8 ounce cream cheese bar )
1 tsp. of vanilla or almond gluten free extract if desired ( will add some flavor)
Olive oil spray
optional: will add carbs- 1 teaspoon of potato starch to make pancake thicker

Directions:
Place all ingredients into the blender and blend well.
Pour batter into circles  onto a hot greased griddle or well greased skillet.
Cook for a minute on each side
Serve plain or with a topping!

Passover banana grain free pancakes at www.realfoodblogger.com

Banana Passover Pancakes (grain free )

Ingredients: 
1 large yellow banana ( no, you can't use a small banana or an overly ripe a banana)
2 large eggs  ( no, you can't use egg whites or not even a combination of egg and egg white)
Olive oil or coconut oil spray
optional: 1 tsp of potato starch to make pancake heavier

Directions
Break up banana and put into a blender. Add eggs. Blend until smooth. Add optional potato starch if desired for a slightly heavier pancake.
Spray a large skillet, pour batter into the pan over a low heat. Allow to firm up on one side ( takes about 1 minute) and then flip for about 30 seconds or until dry. Makes 6 pancakes..

Both  of these Passover Pancake recipes are great choices! Why not try them both!

Linking to Beth Fish Reads Weekend Cooking where anyone can share a food related post. 

Tuesday, March 27, 2018

Stranahan House Historic Museum in Fort Lauderdale

Wordless Wednesday On Tuesday

Nestled amidst the high rise buildings and hustle bustle of the contemporary city of Fort Lauderdale, Florida not far from the  touristy Las Olas area stands the oldest historical property that is the only one to not be wiped out by hurricanes- find out why??

Click to read the entire history of Frank Stanahan and The Strnahan House which  was built in 1903 by Frank Stranahan who had come to the area in 1893 at the age of 27 to work for his cousin's ferry and camp. Soon Frank established a trading post with the Seminole Indians and established his property which initially served as a Trading Post and community hall . Later it became home for Ivy and Frank.
After Frank died , Ivy rented the downstairs to a restaurant and lived upstairs. 







Old Toaster



The tour of the house and the history was amazing! A wonderful treat to visit when in Fort Lauderdale!!
Shared on Wordless Wednesday at Beth Fish Reads Wordless Wednesday blog carnivals:
  Wordless Wed on Tuesdays wordless on tuesday http://thesimpleyear.com/, image in ing, ClaireJustine linky  and Saturday snapshot hosted by West Metro Mommy  Create with Joy bethere2day nanahood

Sunday, March 25, 2018

Open Faced Sandwich with Roasted Veggies- Quick Lunch Idea



Looking for a quick but healthy lunch idea? Open faced sandwiches hit the spot!
 I had some leftover roasted vegetables from the roasted vegetable tray I made for company last night ,so I decided to make myself a treat for lunch. 



I took a slice of gluten free bread ( Aldi's is my favorite) - topped it with some farmer cheese ( you could use cottage cheese) - and decorated it with my leftover roasted cherry tomatoes and garlic, and and roasted yellow peppers.  



Although simple, the colorful open faced sandwich  is absolutely delicious and nutritious.

Most people don't think about roasting cherry tomatoes, but  they make a wonderful roasted veggie.
 I simply cut them in half , add some fresh garlic, toss in olive oil ( of I spray with olive oil spray) and roast for about 20 minutes. They hold together well but are soft and flavorful. I try to buy organic to avoid the pesticides.

Cherry tomatoes from my garden last summer 

Roasted cherry tomatoes and roasted yellow pepper strips need only about 20 minutes in a pre heated oven at 425 degrees. It's a quick and easy way to dress up any meal. Especially in the summer when you are over run with cherry tomatoes.. ( see my cherry tomato soup recipe) .



You can top off any sandwich with cold roasted vegetables - leftover roasted veggies become a wonderful condiment. It's a great way to use up leftover roasted veggies ... 



My Notes
1. Since roasted veggies are kosher for Passover, try this on gluten free matzoh for Passover 
2. Substitute roasted asparagus

Linking to Beth Fish Reads Weekend Cooking where anyone can share a food related post. 


This post is also linked to Souper Sunday where anyone can share a soup, salad, or sammie recipe. Check out this week's recipes.




Saturday, March 24, 2018

Roasted Vegetable Tray Makes a Beautiful Presentation

Roasted vegetable tray at www.realfoodblogger.com

Roasted vegetables are easy to make, taste sensational, and make a beautiful presentation for any occasion. If you have a variety of guests, this recipe meets gluten free, dairy free, and nut free standards. 

No matter what the vegetable, it tastes best roasted. Roasting allows vegetables to sweeten, remain firm, and retain their vibrant color.

Roasted vegetables are my go-to side for any holiday or occasion because they not only taste great, they make are good for you.


My tray of roasted veggies contains roasted asparagus, roasted sweet potato, roasted red potato with red onion, roasted eggplant and roasted cherry tomatoes.



I usually make my roasted veggies an hour or two in advance and serve them at room temperature. It seems to work well with most vegetables except the roasted red potatoes. The potatoes taste best hot.



On other occasions,  I've also added roasted beets, red and yellow peppers, or roasted carrots to my tray.

How do I do it?
I roast each vegetable separately on it's own tray since the time needed for each vegetable may vary.



In addition, I often am my sweet  potatoes and beets for 15 minutes before I roast them to soften them up.. Sweet potatoes and beets are very hard and take a long time if I don't steam them first. However, if you don't mind the longer time in the oven, then steaming is not necessary.



Prep 

All vegetables need to be washed, peeled ( eggplant, sweet potatoes, beets) and cubed or sliced into spears ( sweet potato)

Bake Times:  425 degrees
Temperature is the same, but roasting times will vary depending on how small or large you cut the vegetable. ( check frequently) vegetables should be soft on the inside- crisp on the outside.

Asparagus- wash and snap off the woody ends and discard the ends- Toss the remaining vegetable in olive oil and seasoning of choice. Lay on a cookie sheet that has been covered in parchment paper.  Leave space between the vegetables 10-20 minutes

Eggplant- Peel the eggplant and then cut into small cubes. Toss in olive oil and seasoning of your choice ( I used Himalayan salt, pepper, and Trader Joe's 21 Salute)  Bake at 425 degrees for about 15 -20 minutes

Red Peppers- wash, cut into strips, toss in olive oil and seasoning of your choice, lay on a cookie sheet covered with parchment paper. Bake at 425 degrees for 20 minutes.

Cherry tomatoes-Wash cherry or grape tomatoes and cut in half. Toss in olive oil, garlic, salt and pepper. Lay on a cookie sheet covered with parchment paper. Bake at 425 degrees for 25 -20 minutes

Red Potatoes - Wash, peel, and cube. Toss in olive oil and seasoning and lay on a cookies sheet covered with parchment paper . Roast for about about 30 minutes ( I leave the skin on red potatoes)

Brussels Sprouts- wash , trim and cut in half or leave them whole is there are small. Toss in olive oil and seasoning of choice and lay on a cookie sheet covered with parchment paper. Bake about 30-60 miinutes depending on size. ( check frequently) for soft on the inside and crispy on the outsid

Butternut Squash,  acorn squash , sweet potato, beets, - These hard root vegetables take about 45-60 minutes. Or I often choose to steam them first for 15 minutes and then roast them for about 20 minutes- it's your choice..

Since the veggies ( except white or red potatoes) taste great at room temperature, I have a few trays in the oven at the same time but just watch eat tray carefully for cooking times.

Since it does depend on the size that you cut it vegetable ( the smaller and thinner will roast faster) watch your veggies carefully.

Make sure they are well coated in oil and use olive oil spray if needed!

Beautiful tray of roasted vegetables at www.realfoodblogger.com

My Notes: 5. 

1. Passover- Roasted vegetables are the perfect side for the Passover Seder. It gives you a variety of vegetables, feeds a crowd, and does not have to be reheated because most vegetables taste great at room temperature. Of course all vegetables are Kosher for Passover.

2. Easter- Spring vegetables like asparagus are a lovely addition to a roasted vegetable tray. Makes such a lovely presentation for company or for your family. 

3. Allergies? This tray meets the needs of those who are gluten free, nut free, dairy free etc. in addition, it's parve !

4. Add some hard boiled eggs and avocado and you have a meal. 

5. Vegans- add some nuts, avocado and humus and you have a meal.


Linking to Beth Fish Reads Weekend Cooking where anyone can share a food related post. This week Beth review the Netflix series called Rotten which explores the many problems in our food industry,. 


Sunday, March 18, 2018

Gluten Free Passover Seder Recipes ( and vegetarian recipes)







What do you make for your guests who are gluten free or vegetarians on Passover- ? 

These are wonderful recipes that are fit for any holiday but are all meet kosher for Passover standards- enjoy

Yes, you can make amazing gluten free matzoh balls for Passover and lots of other idea..

Passover Seder Recipes and Ideas
Gluten free, Parve, Vegetarian
Linking to Beth Fish Reads Weekend Cooking where anyone can share a food related post. This week Beth review the Netflix series called Rotten which explores the many problems in our food industry,. 




Friday, March 16, 2018

Shortcut Shakshookah Recipe Eggs-cellent







This is the fastest and easiest way to enjoy a delicious plate of Shakshookah using my shortcut.!
Shakshookah is a traditional Israeli breakfast recipe that has become a popular item in many restaurants in the US. It's delicious and you can easily make this eggs-cellent recipe at home.

vegetables for Shakshookah


Traditionally,  Traditional Shashookah recipe  is  made by sauteing chopped red peppers,  tomatoes,  onions, garlic and a little hot sauce in a skillet and then cracking some eggs to cook into the mixture.

diced vegetables | gluten free and vegan recipe


But Stop!!! I've discovered a way you don't have to chop anything!! Here is my shortcut!!


jar of organic chunky salsa for shakshookah recipe
This organic salsa comes in mild , medium, and hot.. I used mil
I've discovered that a jar of chunky salsa ( gluten free of course)  creates the same delicious taste!

Since I've retired my lifestyle has changed. I don't tend to buy as much fresh produce.
 I live in the city in a small condo in a high traffic area. We tend to eat out more frequently and my fresh produce tends to wilt in my refrigerator because I don't always get to it.




So I've improvised. I found a brand of Salsa that meets my high standards. It's certified organic, its very tasty, labeled gluten free, comes in mild, medium or hot and is only $1.99. It's made by Simple Nature and is sold at Aldi's.  it contains all the ingredients I usually use to make Shakshookah.

sauce for shakshookah recipe at www.realfoodblogger.com
Heat the Salsa in a skillet 


The bonus is that it is both the salsa and the egg are zero smart points on Weight Watchers making this recipe a total of zero smart points on Weight Watchers! Love it... !!!!

eggs in salsa | gluten free for Shakshookah at www.realfoodblogger.com


In addition, if you can find a kosher for Passover jar of salsa, this would make a great breakfast for Passover otherwise you can still make the  Traditional Shashookah recipe 
 using peppers, onions, and  tomatoes for something different for breakfast or lunch!

 It's a  delicious nutritious, gluten free breakfast that is light on calories and rich in taste.




Author: Judee Algazi at Gluten Free A-Z Blog
Prep Time: 1 minute
Cook Time: 5 minutes
Serves: 2-3 servings

Ingredients: 
2 cups of chunky mild salsa
6 eggs, cracked into the skillet

Directions:
Pour the salsa into a large skillet and heat for about 2-3 minutes until hot and bubbly and a little of the liquid cooks off. Add the eggs to the sauce, cover , and cook until the eggs are done to your liking . Serve 2-3 eggs per person  for breakfast or lunch.


My Notes: 
1. This recipe is fast and easy to make
2. This recipe is gluten free ( purchase a salsa that is gluten free)
3.Use mild , medium, or hot salsa according to your taste.
4. This makes a great breakfast or lunch for Passover if you can find kosher for Passover salsa. Otherwise make the traditional recipe.
5. Link for Passover recipes gluten free and vegetarian


Linking to Beth Fish Reads Weekend Cooking where anyone can share a food related post. This week Beth review the Netflix series called Rotten which explores the many problems in our food industry,. 



Thursday, March 8, 2018

Perfect Eggs Every time in the Instant Pot -




egg carton and eggs

Does it make sense to steam my eggs for egg salad in my Instant Pot? Yes! The peels slide right off!!

Like you , I questioned whether I even wanted to buy an Instant Pot. I wondered if I would use it enough to warrant the expense. I didn't know if it would be worth looking at that bulky pot sitting on my kitchen counter everyday or worse yet-taking up valuable storage space in my pantry. 


Instant Pot


Yet, after hearing so many people RAVING about their Instant Pot, I decided to purchase the 6 quart size. Once I got the hang of cooking in it, there was no turning back! 

I love my Instant Pot and use it for everything. In fact- I'm not sure that a day goes by that I don't use it. 


bowl of vegan and gluten free lentil soup
Easy Lentil Soup

Since I bought it, I have made wonderful soups, black beans, rice, vegetables etc. in record time. 
Yesterday, I made a vegetable soup in 14 minutes for lunch and then used my IP again to make a red lentil stew for dinner in 16 minutes.  But eggs?? 



I had read about steaming eggs in the Instant Pot for egg salad. I never tried it until today when I needed to cook up over a dozen eggs for company. I gave it a try.  

The results were amazing - and here is why

1. I keep my Instant Pot on my counter for easy use. 

2. There is NO MESS- nothing boils over

3. I don't have to watch the pot- and turn down the flame- I simply put in the eggs and the pot beeps when it is finished.  

4. I put the eggs in , turn on the setting, and walk away to do other tasks.

5. When the eggs are done, the peels slide right off- yes, I mean slides off easily and quickly. No struggling with the peel and losing parts of the egg. 

6. It doesn't heat up my kitchen

7. The stainless steel Instant Pot insert lifts right out and can be cleaned in a jiffy. 

There you have it- 14 eggs steamed to perfection in my Instant Pot in 5 minutes of cooking ( pot will also take about 5 minutes to heat up) 

What did I do with my eggs? I made egg salad


How to Make Perfect Hard Boiled Eggs in the Instant Pot

1. Pour 1 cup of water in the IP
2. Place a steamer basket or the rack in the IP
3. Fill with desired amount of eggs 
4. Seal pot and set on Manual or Pressure Cook for 5 minutes ( It will take time to heat up) .
5. When done-release steam. 
6. Carefully remove eggs ( they will be hot) and place in an ice bath of water for a minute
7. Slip off the peels and use in your favorite recipe. 

I love egg salad and it makes the perfect appetizer, side or lunch for those that are gluten free or dairy free.




My Simple Egg Salad 

Ingredients: 
14 cooked eggs 
4 Tablespoons of Hellman's Olive Oil Mayo
optional: 1/4 cup of celery diced very small and 1/4 cup of diced red onion
paprika for garnish

Directions: 
Place cooked and peeled eggs in a large bowl. Mix in 4 Tablespoons of Hellman's Olive Oil Mayo . Using a fork,  mash until well mixed. Serve or store in the refrigerator. 
Mix in the diced celery and red onion just before serving if desired.


Linking to Beth Fish Reads Weekend Cooking where anyone can share a food related post. This week Beth review the Netflix series called Rotten which explores the many problems in our food industry,. 

This post is also linked to Souper Sunday where anyone can share a soup, salad, or sammie recipe. Check out this week's recipes.


Friday, March 2, 2018

Instant Pot Recall



I just opened an email from my good friend Jan that said Instant Pots are being recalled. Since I absolutely adore my Instant Pot, I freaked! In addition, my daughter in law Wendy just bought one yesterday and used it for the first time!

I was able to stop worrying- my Instant Pot is Safe

I immediately googled it and found out that the recall is not for the Instant Pot that most people are using and loving. 

The recall is for a product that is made exclusively for Walmart by the Instant Pot company. In fact, I believe it does not even have a pressure cooker feature. 

As of today, according to the NY Times article, The recall is only for the model called Gem- which 
which is not a pressure cooker at all- and is made exclusively for Walmart- it only roasts, stews, bakes, steams, saute's , cooks rice and warms- 

The five models of the Gem series that are being recalled of that appliance ( according to the NY Times article below)- is models 1728,1730,1731,1734,1746- you can check the bottom of the appliance and look for a silver label with the numbers. 

For more information , read the NY Times Article , Stop Worrying! Your Instant Pot is Safe

Whew!- What was your reaction when you first heard? -

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