“Rice-A-Roni, the San Francisco treat”! Remember that popular advertising jingle, or am I dating myself? In spite of my stomping around the house and singing at the top of my lungs, my mother refused to take the bait and stuck to her tried-and- true side dishes such as paprikás krumpli (a.k.a red potatoes) and mashed potatoes with fried onions. Did I lose you yet? Rice-A-Roni owes its existence to a…
I hope by now, that you’re enjoying that incredible recipe for roasted vegetables that I shared with you. And remember that excellent advice that I gave you about doubling the recipe? Good. Because we’re going to use those delicious roasted vegetables in this amazing salad. This salad is the perfect combination of luscious roasted vegetables, protein packed quinoa and mixed salad greens. A Southwestern chipotle vinaigrette pulls all those elements…
The nutty whole grain flavors of brown rice, pearl barley and bulgur topped with roasted sunflower seeds and speckled throughout with garnet colored craisins is a treat for body and soul. Fluffy and satisfying at the same time, these whole grains offer loads of health benefits but that will remain our little secret. You should make this pilaf because it’s delicious. Full stop.…
I’m here to tell you today that “Israeli couscous”, is an invention of the American culinary mind, just like French and Italian dressing and chop suey for that matter. In Israel, the dish is known as “petitim”, which means little crumbles in Hebrew. It was created by the Osem food company in the early 1950’s at the request of Ben Gurion, the prime minister of Israel at the time. Israel…