This is my first Cast Iron recipe. Cast iron pan are quite unique in cooking in that you don’t really clean them with soap, which would destroy the baked in seasoning. The more you use the pan, the more the seasoning gets imprinted into the pan and the pan gets better at non-stick cooking. Also … Continue reading »
Sagg is a leafy vegetable, Palak is Spinach. Thanks for pointing that Peri out. Its usually accompanied by potatoes or cheese also called Paneer. Sagg Paneer is often what you get at Indian restaurants. Unfortunately its not parve so I had to modify it. I used a recipe by Aarti Sequeira from foodnetwork.com. Its a … Continue reading »
This is my second attempt at this dish from Claudia Roden’s The Book of Jewish Food. I have rented this cook book many times from the library. Interesting enough I used it last time, since one our paper napkins from home was stuck in the back of the book. What makes this recipe difficult besides … Continue reading »
This recipe is based on the excellent recipe found over at Girl’s gone child. Unfortunately its vegetarian and uses some O6 heavy oils. So here is a slight modification for a more paleo approach. Quinoa itself might not be paleo, its very debatable, however it doesn’t seem to cause digestive issues at all. Its also … Continue reading »
This is actually easy to make, yet its going to take me some time to write up the whole recipe so I will write it in intervals. I’m also sick right now so I can’t concentrate for long. This is based on a recipe from an Indian Cook book called the Best Ever Indian Cookbook. … Continue reading »
I had lost this recipe for awhile. But found it near my computer. Had some nice images though to show texture and what it looks like. It could be altered for passover, but as it is its great for any other time. I can’t think of a time not to eat pot roast. Although it … Continue reading »
I remember having this last passover. It tasted far better than normal matzah and even non paleo people liked it. In fact it sold out very quickly last year. This year we already bought about 9 boxes of it. I will not eat that much, but my family certainly will over a period of time. … Continue reading »
I’ve been going to shul every Saturday morning for about 20 years or so. I have stopped recently but that is outside the scope of this topic. After the weekly 4 hour service, which was boring, there was a ton of a food at a luncheon type of deal called a kiddush. One thing that … Continue reading »
This is kind of an odd combination, but I got this idea from two sources. One was from a protein bar called a pumpkin supreme, which has sweet potato, pumpkin, almond butter and chocolate in it. The other is from Thanksgiving where I would end up putting mashed sweet potato, on Turkey to add flavor. … Continue reading »
This is a family favorite with a cinnamon kick. With mushrooms they tend to shrink a lot when cooking so you can put in a lot more mushroom than you would think in a 10 inch frying pan. Ingreidents 2 8 oz Slice mushrooms (white or Crimini/baby bella will work) 3 tbsp Gluten-Free Tamari Sauce … Continue reading »
