Month: October 2019

Brunch in the Sukkah with the ladies of Hadassah!

Earlier this week I had the pleasure of speaking to the wonderful Women of Hadassah in Southern California. This group of women’s entire focus is to connect and empower women to effect change. They are in fact #WomenWhoDo. They are on the frontlines for healthcare and cures for cancer and advocating for women’s rights.

These women are intelligent and engaging so I took a page from my friend, Robert Schueller’s, playbook. I talked about “sexy veggies” and aphrodisiac vegetables. I was surprised to learn, from Robert, that some vegetables have genders. Things like eggplant, avocado and bell peppers have a male and female fruit.  These are plants that you need to have both to flower and bloom in your garden. The best way to insure that is to ask at your local nursery.

We also talked about aphrodisiac vegetables. There is a lot of talk about this on the internet. I have a very simple philosophy about it. If a fruit or vegetable evokes a “feeling” in you because of the way it looks, smells or tastes, it is an aphrodisiac. If it evokes a memory in you that can cause an arousal, it is an aphrodisiac. Very simple!

Asparagus Legume Bell Pepper Salad
Print Recipe
You can easily add chicken or steak to make this more of a meal.
Servings
4
Servings
4
Asparagus Legume Bell Pepper Salad
Print Recipe
You can easily add chicken or steak to make this more of a meal.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. You can use the peppers, either raw or roasted. To roast: Preheat broiler. Line a baking sheet with foil, leave an extended edge. Place whole peppers, in a single layer, on the foil and place baking sheet about 6" from broiler. Broil until lightly charred, using tongs to rotate peppers until all sides are charred. Draw foil around peppers and remove from oven. Close foil packet for 5 minutes or so. Once the peppers are cool enough to touch, peel peppers and discard seeds. Slice ninto 1/4" strips.
  2. Blanch asparagus until just tender (al dente). You can do this step before or after you cut into 1" pieces. Set aside.
  3. Make the dressing: In a large bowl, whisk together garlic, lemon juice, oregano, basil and salt& pepper. Whisk in olive oil, slowly. Taste and adjust seasoning.
  4. Add greens to salad dressing bowl and toss, slightly. Add in garbanzo beans, pepper strips and olives, toss well. Add asparagus and toss gently. Sprinkle feta cheese on top and plate to serve.
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Air Fryer vs. Convection Oven

My daughter has been after me to buy an Air Fryer. I did look at a few of them, but when I started asking how they work, it sounded suspiciously like convection ovens. Turns our I was almost right.

Both ovens use fans to circulate hot air around the food. Both ovens cook faster than a conventional oven. The one main difference is that the air fryer keeps the food in a smaller space. SO I started to look around my kitchen to see if there was a way I could create that small space when my eye was drawn to my Cuisinart Toaster/Convection Oven. That’s a small space. That’s a convection oven. Hmm…?

There are these pita chips at my local Farmer’s Market. I love them. They are deep-fried and seasoned with a yummy lemon pepper seasoned salt. I wanted to re-create them.

When you use an air fryer it advises you set the fryer to 360°. So I set the oven to convection at 350° (there wasn’t a 360°). I let the oven preheat with my pan in there.

While the oven was preheating, I cut a whole pita into 8 wedges. I brushed each wedge, on both sides, lightly with olive oil. I also sprinkled each wedge with lemon pepper and salt.

I baked the wedges for 5 minutes and then turned them over and baked for another 5 minutes. Watch them closely. Temperatures vary by oven.

I love them!! they are crispy and that little brush of olive oil is all I needed to get that “fried” flavor. I finished the chips with another quick sprinkle of salt.

The verdict is, you can buy an air fryer, if you’d like. But if you don’t want to buy another small electronic or your counter space is almost full, this is a great option.

Have fun! enjoy!

 

Caramel Apple Upside Down Cake

As promised on Instagram here is the recipe for that delicious Caramel Apple Upside Down Cake. I used store bought Caramel Sauce (Mrs. Richardsons). You can easily make your own. Here is a quick recipe:

1 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup whole milk, and 1 tsp. vanilla

Stirring constantly bring all ingredients to a boil and cook until thickened, about 2 minutes. Remove from heat and stir in vanilla. You can use right away or store in an airtight jar in refrigerator.

On another note can you do me a favor? I am trying to get a book deal and need to up my Instagram followers. If you aren’t already following me, will you please go to @diaryofalostchef on Instagram and give me a follow?  I really appreciate it. As soon as I have my book deal I will give away books to the first ten of you that follow me.

THANK YOU!!!!

 

 

Caramel Apple Upside Down Cake

Print Recipe

This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.

Caramel Apple Upside Down Cake

Print Recipe

This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.

Ingredients


Servings:

Instructions
  1. Preheat oven to 320°

    Melt the 2 Tbsp. butter in caramel sauce and remove from heat.

    Pour caramel sauce into a 9" non-stick cake pan.

    Arrange apples on top of caramel in circles and in center.

  2. In a large, bowl beat the 1/2 cup butter with both sugars, until light and fluffy. Beat in eggs one at a time. Add sour cream and vanilla and continue beating until just smooth.

  3. In a medium bowl whisk together flour, baking soda, baking powder and salt together.

    Alternating with buttermilk, add dry ingredients to butter mixture. Start and end with dry ingredients.

  4. Pour cake batter over apples in cake pan and smooth out.

    Bake for 35 - 40 minutes, until tester is almost clean.

    Cool in pan for 10 minutes then invert onto plate.

    This would be great served warm with vanilla ice cream or room temperature with whipped cream.

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