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.

Ingredients:

  • 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)

Preparation:

  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

FOOD FOR THOUGHT:

“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

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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:

Ingredients:

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

Preparation:

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

FOOD FOR THOUGHT:

“Forget Love I’d Rather Fall in Chocolate”

~ Anonymous

Speak to you soon,

                  Nicole Doreen

Super Healthy and yet still Super Tasty Bean Broccoli Veggie Burger

Bean Broccoli Burger

So I am currently in a Veggie Burger making phase. I have been trying new recipes left and right and have been reading a lot!

Last night I decided to experiment and make my own veggie burger recipe which I personally think came out great! The fact that I made so many and they all finished so quickly definitely proved to me that I am not the only one who thinks they are awesome. The reason I am such a huge fan of this recipe is because it is packed with extremely healthy ingredients and also I think they taste even better baked than fried.

Ingredients:

  •  1 can chickpeas- rinsed and strained (chopped in food processor)
  • 1 can white beans (chopped in food processor)
  • 1 can corn
  •  1 onion (diced small)
  • 1/2 head of broccoli (chopped in food processor)
  •  2 cloves garlic- minced
  •  ½ cup parsley- small dice
  • 2 tablespoons bread crumbs
  • 2 tablespoons Flour
  • ½ teaspoon Cumin
  • ¼ teaspoon Turmeric
  • Pinch of Chili powder
  •  Salt/ Black Pepper To Taste

Preparation:

  1. Preheat Oven to 365 degrees.
  2. Sautee garlic and onion in olive oil and mix all spices/seasonings in.
  3. In food processor chop the chickpeas, white beans, and broccoli then add them to bowl with the chopped parsley, corn, bread crumbs and flour.
  4. Combine it to the onion/garlic mixture. Fix and form burgers. Place on a baking sheet sprayed with cooking spray or Pam.
  5. Bake in oven for about 30 minutes then hit with broil for a few minutes and flip to the other side also. (when you change it to broil watch the burgers as they burn rather quickly).

Serve Hot with mustard, ketchup, hummus, tahini or whatever you enjoy most!

FOOD FOR THOUGHT:

“You don’t have to cook fancy or complicated masterpieces- just good food from fresh ingredients”

~ Julia Child

Speak to you soon,

                  Nicole Doreen

 

 

 

MMM Hot and Spicy Tomato Soup!

Tomato Soup

Ok so before you think to yourself “How good could tomato soup be?”  hear me out. I have never been the biggest soup fan, except for the occasional onion-cheese soup in Israel or the creamy mushroom soup from Va Bene http://www.vabenenyc.com/  (a Kosher Italian Restaurant in Manhattan) I do not usually opt for soup. I especially wouldn’t even think to have TOMATO soup until recently when my dad gave me his new and improved tomato soup recipe. I loved it, and I think you will too if you like tomato soup with a fiery/spicy taste.

Now that the summer is over and the weather is getting rainy and cold, it is always good to have soup on the stove to enjoy on those chilly nights. So give this recipe a try and see how you like it.

Tomato Soup

Ingredients:

  • 6 tomatoes (with peel)- small dice
  • ½ onion- small dice
  • 1 small Idaho potato
  • 3 celery stalks -small dice
  • 5 garlic cloves minced
  • ½ mini tomato paste can (3oz)
  • ¼ teaspoon Cumin
  • Pinch of sugar
  • 1 teaspoon Herbes De Provence spice
  • ¼ teaspoon Cayenne pepper
  • Fresh Basil Leaves
  • Salt and pepper to taste

Preparation:

  1. Sautee the onion and garlic with olive oil in a large pot
  2. Add the cut tomatoes, celery and potatoes
  3. Mix in all the rest of the ingredients : the spices and tomato paste -except  for the fresh basil
  4. Add boiling water just enough to cover the veggies in the pot
  5. Bring to a boil, then lower fire and let simmer covered for about 45 minutes.
  6. Stir a few times throughout cooking time and then puree
  7. Serve with fresh basil or a piece of toasted bread , however you like it!

Serve Hot and Enjoy!

FOOD FOR THOUGHT:

“To feel safe and warm on a cold wet night, all you really need is soup”

~ Laurie Colwin

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 🙂

Ingredients:

Salad:

  • 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

Dressing:

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

Preparation:

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.

FOOD FOR THOUGHT:

“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

Spaghetti with Homemade Pesto Sauce

Pasta With Pesto Sauce

So I gave you a recipe for Marinara Sauce and now it’s only right that I give you a great recipe for Pesto Sauce. Yes this sauce is a bit heavier on the calories because it is an oil based sauce and has pine nuts in the recipe but it is absolutely delicious.

There is a Kosher Dairy Restaurant in New York called “My Most Favorite Food” http://www.mymostfavorite.com/ which serves the most amazing Farfalle Pasta with Pesto Sauce and ever since I tasted it there I was hooked.

I made it this week and served it with pasta but it’s not only a pasta sauce. Pesto sauce is often served with salad as a dressing, put into grilled cheese sandwiches or on top of chicken. I also like putting pesto sauce when I make avocado/feta veggie wraps. It is totally up to you!

So here goes:

Ingredients:

  • ·       12oz Olive Oil
  • ·       3 oz toasted pine nuts
  • ·       6 oz Basil Leave- Cleaned and Chopped
  • ·       1 Tablespoon Garlic
  • ·       4oz Parmesan Cheese ( if you want to serve the sauce with a meat dish omit the Parmesan cheese)
  • ·       Salt and Pepper to taste

Preparation:

  1.  Place 1/3 of the oil in a blender or food processor and add all the remaining ingredients.
  2. Blend/Process until smooth then add the remaining olive oil and blend for a few more seconds.

    

FOOD FOR THOUGHT:

“No man is lonely eating spaghetti; it requires so much attention.”

~ Christopher Morley

Speak to you soon,

                  Nicole Doreen

Penne Pasta with Homemade Marinara Sauce

Penne Pasta With Homemade Marinara Sauce

Mmm Marinara Sauce is by far one of my favorite sauces. It’s a southern Italian tomato sauce. I definitely take after my mom when it comes to my love for any dish with marinara sauce… pasta, broccoli, Shakshuka (Israeli style omelet with tomato sauce), you name it ! The fact that Marinara sauce is low in calories is of course an added bonus!

Today I will give you a great Marinara sauce recipe and show you the pictures of the pasta dish I made with it.

Marinara Sauce

Ingredients:

  • Whole peeled tomatoes – 15oz can
  • Spanish Onion- 10oz
  • Olive Oil- 4oz
  • Garlic finely minced- 2 tablespoons
  • Basil Leaves, fresh, chopped – 8 large leaves
  • Bay leaves- 2 each
  • Dried Basil- 1 Tablespoon
  • Dried oregano 1 Tablespoon
  • Dried Red Pepper Flakes- ¼ teaspoon
  • Salt and Pepper to taste

Preparation:

1.      Place tomatoes in bowl of food processor and puree. Finely mince onions.

2.     Place olive oil in a heavy bottom saucepot over high heat

3.     Add onions and begin to sweat (do not brown them). Lower heat to medium.

4.     Add garlic and fresh basil and continue to cook.

5.     When onions and garlic are soft add all other ingredients.

6.     Turn up heat to high and bring to a boil. Stir often and avoid scorching.

7.     When sauce boils reduce the heat and let it simmer for about an hour.

8.   Season with salt and pepper to taste.

 ** Put on top of pasta and serve with basil leaves and sprinkle some parmesan cheese on top.

FOOD FOR THOUGHT:

“A world without tomatoes is like a string quartet without violins”
~ Laurie Colwin

Speak to you soon,

                  Nicole Doreen