Archive for April, 2019


I LOVE cauliflower so this is just another way to enjoy it. If you are a reluctant cauliflower eater, try this–you will be surprised! I made some modifications (SHORT CUTS) that I included below. Riced cauliflower is my new obsession!


1 head of cauliflower (about 14 ounces when “riced”)

5 tbsp olive oil, divided (¼ cup plus 1 tbsp)

1 cup fresh basil leaves

1 tbsp pine nuts

2 cloves of garlic, chopped

½ cup grated Parmesan cheese, divided

1 tsp fresh lemon juice

Salt and pepper to taste


Cut the cauliflower head into four sections and then cut away the middle stem to separate the florets from the stem. Place the florets in a food processor and pulse until the cauliflower is in very small pieces. Remove cauliflower from food processor and wipe clean for the pesto later on.

Heat 1 tbsp of olive oil in a skillet over medium heat. Add broken up cauliflower and stir. Cover and cook 5 or so minutes, stirring occasionally, until the cauliflower has softened slightly. Remove from heat once done.

Add basil leaves, remaining ¼ cup olive oil, pine nuts, garlic, and 2 tbsp Parmesan to food processor and pulse until the pesto is broken up and cohesive, scraping down the sides as necessary.

Once cauliflower has been removed from the heat, stir in lemon juice, pesto sauce, remaining 6 tbsp (¼ cup plus 2 tbsp Parmesan cheese), and salt and pepper to taste.

NOTE: Here were my shortcuts: I bought 2, 14-ounce bags of frozen riced cauliflower AND I used homemade pesto, that had frozen. (You can use any good quality prepared pesto.) Here’s what I did:  I placed the riced cauliflower in a large skillet and heated  it up. I added 2 tablespoons of pesto. I then placed the riced cauliflower on a baking sheet and spread it out in thin layer. I sprinkled it with Parmesan cheese and baked it in a hot oven (425 degrees F.) for about 20 minutes. DELICIOUS!

(adapted from a recipe found on




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While this is a slow cooker recipe, I made it in the oven, used skinless chicken parts with bones and it was DELICIOUS!!  I’m making this for Passover! The apricots and onions caramelize…..heaven!


1 teaspoon extra virgin olive oil

2 lbs. boneless, skinless chicken thighs

½ teaspoon salt

¼ teaspoon black pepper

1 cup low-sodium chicken broth

Zest and juice of 1 lemon

3 tablespoons Dijon mustard

4 garlic cloves, minced

1 teaspoon dried thyme

1 cup sliced onion

1 cup dried apricots, halved if desired


Heat olive oil over medium-high heat in a large sauté pan.

Season chicken thighs with salt and pepper. Add to skillet and cook for 5-6 minutes, until browned, turning once.

Combine chicken broth, lemon zest and juice, mustard, garlic and thyme in slow cooker and whisk to combine. (Or you can stir it all together in a small bowl and add to your slow cooker.) Add onions, apricots and seared chicken thighs to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Serve chicken thighs and plenty of sauce over brown rice or whole wheat couscous.

Note: If you don’t have a slow cooker, you can make this in the oven. Follow the recipe above and place all of the ingredients in a Dutch oven. Bake at 300 F for 2 1/2-3 hours.

(recipe found on





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Thank you, Ina Garten, for another wonderful recipe. This is a delicious side dish! Nutty taste, crunchy and wholesome!


2 ½ cups pearled farro (1 pound)

Kosher salt and freshly ground black pepper

2 hothouse cucumbers, unpeeled, halved, seeded, and ½-inch diced

1 (15-ounce) can chickpeas, drained and rinsed

8 scallions, green and white parts, thinly sliced diagonally

1 ½ cups chopped fresh parsley (2 bunches)

1 cup julienned fresh mint leaves (2 bunches)

1 cup good olive oil

½ cup freshly squeezed lemon juice (2 to 3 lemons)

12 ounces feta, ½ inch diced (not crumbled!)

¾ cup pitted Kalamata olives, drained


Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.

Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.

In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.

 (recipe found on

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