Category Archives: Quick and Easy

Tasty Tuna Salad!

Tuna Salad

Tuna salad is perfect for wraps or sandwiches, as a side or to eat with crackers. It can be a very filling meal but actually requires no cooking time. Personally, I think since Tuna is healthy it’s a waste to make it into a salad filled with unnecessary additional calories.

For that reason, I use low-fat mayonnaise which is much healthier and lower in calories than regular mayo but still tastes delicious. By using low-fat mayo the recipe still keeps the delicious texture and taste tuna salad should have.

Everyone has their favorite Tuna Salad recipe. There are endless recipes to be found online. This is my recipe and it very quick and easy to make. It really  tastes great every time!


  • 4 small cans of tuna in water
  • 3 tablespoons low fat mayonnaise
  • 1 can of corn
  • 2 carrots- small dice
  • 2 celery stalks- small dice
  • salt and pepper to taste


  1. Combine cut carrots, celery and corn in a large bowl
  2. Open the four cans of tuna and spill out the water and put in another bowl
  3. With a fork mash up the tuna and then add it to veggie bowl
  4. Add mayo and mix to evenly coat
  5. Season with salt and pepper to taste

Tuna Wraps


“Is this chicken, what I have, or is this fish? I know its tuna, but it says “Chicken of the Sea”

 ~ Jessica Simpson

Speak to you soon,

                  Nicole Doreen


The Perfect Shabbat Deli Roll!

So I’ll be honest with you guys and tell you I’m not much of a Deli Meat fan but I actually really like this Deli Roll. I read several recipes and customized the recipe to my taste and the preference of the guests I was catering to.  This recipe I have here is most similar to Jamie Geller’s Recipe which can be found on JOY OF KOSHER WEBSITE.

Here is the link to Jamie Geller’s Recipe and you can watch a video of her making it so it can really help you to visualize it all: LINK AND VIDEO .

Except for the fact that this is a delicious recipe, I love it because it is so simple to make and looks great. It happens to be a good dish to make when you are serving guys. It’s one of those dishes often served at the Friday night dinner in many Jewish homes.


  • 1 frozen puff pastry, defrosted
  • 3 slices pastrami
  • 3 slices turkey
  • 3 slices corned beef
  • 1 egg
  • 3 teaspoons sesame seeds
  • 1/4 cup Ketchup
  • 1/4 cup Deli Mustard
  • (BBQ sauce if desired)


  1. Preheat oven to 350 degrees F. Lightly grease a 12 x 15-inch cookie sheet with non-stick cooking spray.
  2. Unfold puff pastry sheet onto prepared cookie sheet.
  3. Spread ketchup and mustard over pastry sheet with a pastry brush (and BBQ sauce if you are using it).
  4. Place meats layers.
  5. Roll dough and place seam side down.
  6.  Brush with beaten egg and sprinkle with sesame seeds.
  7. Bake, uncovered, at 350 degrees for 45 minutes until slightly browned and flaking. Let stand 5 minutes before slicing and serving.


” I never heard of deli rolls until I hit the kosher Shabbos scene. It was apparent that everyone I visited knew how to make them. So I figured I’d better learn if I wanted to be really kosher”

~ Jamie Geller

Speak to you soon,

                  Nicole Doreen

Nuts about Nuts? Try Candied Nuts !!

Candied/Glazed Nuts

A few years ago I went through a “love for almonds” phase… then I tasted glazed almonds… and let’s just say I thought they were delicious. Ok I admit that I may have overdone it but in moderation nuts are extremely healthy for you as well as tasty.

Candied nuts are great as a sweet and crunchy snack or even on top of a salad. They are so easy to make at home and they taste amazing.

I found this recipe in one of my favorite cookbooks which is by far one of my best purchases:  Kosher By Design: Short on Time By Susie Fishbein.

Here is a link to this book so you won’t get confused because she has several different ones:


  • 8oz of mixed nuts- almonds, pecans, cashews, walnuts (use whichever you prefer)
  • 1/2 cup sugar
  • ¼ cup water
  • 1.5 tablespoons honey


  1. Preheat the oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. In a small saucepan, combine the sugar, water and honey and simmer until the sugar is completely dissolved.
  4. Put the nuts in a large bowl and spill Sugar-Water mixture on it. Mix to evenly coat all the nuts.
  5. With a slotted spoon transfer the nuts onto the cookie sheet in a single layer without putting any on top of each other.
  6. Bake for about 10-12 minutes.
  7. Remove from cookie sheet onto another tray lined with parchment paper and let the nuts cool.
  8. Serve once they cooled and store in an airtight container.


“Preserving the health by too strict a regimen is a wearisome malady.”

~ François Duc de la Rochefoucauld

Speak to you soon,

                  Nicole Doreen

It’s all about the Pumpkin Pie!

Pumpkin PIe

Squash is now in season and Thanksgiving is coming up. What better way to prepare than by making a pumpkin pie?

I will be honest with you guys … until last year I have never tasted pumpkin so this year I decided to experiment and try different recipes that call for pumpkin. I came to the conclusion that even though my Vegetable Curry came out delicious, I personally prefer eating pumpkin in my sweet desserts.

I subscribed to several food magazines and online websites and have been overwhelmed with the many pumpkin recipes I have seen. I read a bunch of pie recipes and although they are all very similar they often each have a unique twist.

I made one big pie and then several mini ones. Most recipes call for the flaky dough but I wanted to try it with graham cracker crust and see how it would come out. I had several of my friends taste it and they gave my recipe “two thumbs up”.

So here goes:


  • 1 large and 5 mini  Graham Cracker Pie Crusts
  • One 15oz can of Pumpkin
  • One 12oz can of Evaporated milk
  • 2 Eggs lightly beaten
  • 3/4 cup Sugar
  • 2 tsp Cornstarch
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • ¼ tsp Salt
  • 2 drops Vanilla Extract


  1. Preheat the oven to 425 degrees F.
  2. In a small bowl combine the sugar, salt, cinnamon, nutmeg and cornstarch.
  3. Beat eggs lightly in a large bowl add the vanilla extract.
  4. Stir in pumpkin and sugar-spice mixture.
  5. Gradually stir in evaporated milk.
  6. Pour into pie crusts and carefully put them in the oven.
  7. Bake for 15 minutes then reduce the temperature to 350 degrees F. Once the crust begins to brown cover the edges so they won’t burn then continue to bake. Bake for about 45 minutes or until toothpick comes out clean.
  8. Let the pies cool and then serve alone or with whip cream. Refrigerate the pies.

Mini Pumpkin Pies


“Vegetables are a must on a diet; I suggest carrot cake, zucchini bread, and pumpkin pie.”

~ Jim Davis

Speak to you soon,

                  Nicole Doreen

THE Broccoli in Brown Sauce Recipe you have all been waiting for!

Broccoli in Brown Sauce

I know many of you have been begging me for this post, or at least for me to finally give you the recipe I claim is so simple. Well it is a very easy recipe and it taste great.

My sister went away for the weekend a little while ago and came home telling me they served the best broccoli side dish. I was so curious what this dish was because she happens to be the pickiest food eater ever. Anyway long story short she told me what was in it and I have been making it ever since.

It literally has become a staple side dish in my home and I have been serving it at all the holiday meals. NO joke this dish has been a huge crowd pleaser! I love this recipe because you can play around with it and add baby corn or water chestnuts for the real Chinese Food taste. Or you can prepare it like I have many times …. Just with broccoli.


  • 2 heads of broccoli- washed and cut bite size
  • 2 cloves of garlic- minced
  • 2 tablespoons of sesame oil
  • 2 tablespoons Osem Soup Mix
  • 1 tablespoon cornstarch
  • Soy Sauce to taste
  • Boiling water (about 1/4 of a cup)
  • Baby corn cut up or water chestnuts ( if desired)


  1. Fry two cloves garlic in two table spoons of Sesame oil then add 3 heads of washed/cut broccoli
  2. In a separate bowl- mix soup mix, cornstarch, add boiling water to dissolve the mix and add soy sauce
  3. Add the mixture into broccoli cook covered for 10 minutes. ( if you want to add baby corn or water chestnuts, mix them into the broccoli after five minutes and let it cook covered for the last 5 minutes)

Serve Hot and Enjoy!

Broccoli, Baby Corn and Water Chestnuts


“Eating is really one of your indoor sports. You play three times a day, and it’s well worthwhile to make the game as pleasant as possible”

~ Dorothy Draper

Speak to you soon,

                  Nicole Doreen

Chocolate Covered Pretzels!

Chocolate Covered Pretzel Rods

For those of you who love that sweet and salty combo this is the perfect treat for you. I happen to love making these not only because they are quick and easy but because they come out looking sooo pretty.

You can use different toppings and be as creative as you would like. This time I used milk chocolate to cover the pretzel rods and for the toppings I dipped the pretzels in colored sprinkles and chopped walnuts. I recommend using large pretzel rods since they are much easier and faster to make. Any flavor chocolate like white or dark chocolate works just as well.

Here are some additional topping suggestions:

  • Chopped nuts such as pistachios, almonds and peanuts
  • Coconut shavings
  • Chocolate drizzle

They are a lot of fun to make, especially with kids. You can serve them as a decorative dessert for a bridal shower, brunch or snack to serve guests on Shabbat afternoon. These are also very cute if packaged nicely and placed in a gift basket such as in Mishloach Manot on Purim.

If you make them let me know how they come out and what interesting toppings you used!

So have fun and enjoy these delicious snacks!

My chocolate covered pretzel rods:


  • 1 package (12 oz) milk chocolate chips or chopped chocolate
  • 1 tbsp margarine or butter
  • 2 dozen pretzel rods
  • Colorful Sprinkles and Chopped walnuts


1. Prepare a baking sheet by lining it with aluminum foil.

2. Combine the chocolate chips or chopped chocolate and the margarine/butter in a large microwave-safe bowl, and microwave until the chocolate is melted, mixing after every 20 seconds.

3. If dipping pretzel rods, hold the rod by one end and dip it into the melted chocolate covering the pretzel half way. Lightly shake the chocolate-dipped pretzel to remove excess chocolate. If you are using sprinkles and chopped nuts sprinkle them on when the chocolate is still wet. Then place the pretzel rods onto the prepared baking sheet.

4. Place the pretzels in the refrigerator for about 30 minutes to an hour to set the chocolate and then you can plate them or package them.


Covered Covered Pretzels


“Forget Love I’d Rather Fall in Chocolate”

~ Anonymous

Speak to you soon,

                  Nicole Doreen

Classic Israeli Salad

Israeli Salad

The vegetables in Israel are always so fresh and delicious. Salad is served at every meal, no joke, Israelis even have salads for breakfasts. The classic Israeli salad is perfect as a light meal, a side or to stuff in a pita. This is one of those salads that is not filled with heavy dressing but actually is extremely healthy and not to mention tasty as well 🙂



  • 3 tomatoes – chopped small dice
  • 3 Persian/Israeli cucumbers- Chopped small dice with the peel
  • 1/2 cup parsley (flat leaf)- chopped
  • 1/2 an onion – Chopped Small


  • 4 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • Salt and Pepper to Taste


1. Finely chop the vegetables and place all chopped veggies into a bowl.

2. Immediately before serving, season with olive oil, lemon juice, salt and pepper.


“Adopting a new healthier lifestyle can involve changing diet to include more fresh fruit and vegetables as well as increasing levels of exercise.”

~ Linford Christie

Speak to you soon,

                  Nicole Doreen