4 ears corn
2 tbsp of olive oil
2 tbsp of lemon juice
Turn the broiler on. In a small bowl, mix the olive oil, lemon juice, salt and pepper. Pour over the corn and grill in the oven for about 8 to 10 minutes on each side.
Serve with cilantro and goat cheese.
I tried making crispy rice many times before but the result never looked like what I expected. My husband was always a little bit scared tasting it because it did not look anything like crispy rice but more like rice crumble burnt. We all need a few attempts before getting the results we want. So last night I finally came up with the crispy rice I have always dreamed to eat – crunchy, spicy, tasty and fun to eat. The process takes about a day but it’s definitely worth it!
- 2 cups of sushi rice
- 1 tbsp of rice vinegar
- 1 tbsp of sugar
- 1 tbsp of sugar
Rice the rice many times until the water runs clear. Soak the rice for about 30 minutes. Boil it according to the package direction. In a small bowl mix the rice vinegar, sugar and salt and pour over the rice. Mix well. Pack the rice very firmly in a rectangular container and store in the fridge for a couple of hours or overnight. When ready, take it out of the fridge and cut in small rectangular shapes.
Heat up vegetable oil in a skillet. In a large plate, mix black and white sesame seeds and turn to coat the rice. Sauté for about 2 minutes on each side until browned. Serve with spicy mayo on top.
I made this one for Sunday night dinner after a long weekend of eating because I wanted something light and filling (and easy to make). My husband loved it and even asked to take the leftovers to work the next day. I did add some mozarella on top and avocado which was really delicious. It’s definitely a nice a side dish for a weekly dinner or an easy lunch if you combine with cheese and few slices of avocado.
- 1 cup of Israeli couscous
- 1/4 cup of roasted red peppers
- 1/4 cup grape tomatoes sliced in half
- 1/4 cup fresh spinach leaves chopped
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt pepper smoked paprika
Boil one cup of Israeli couscous with one tbsp of olive oil and a pinch of salt. Preparing the dressing. In a large mixing bowl, add the couscous, tomatoes, spinach, parsley and mint. Pour the dressing over and mix. Scoop half an avocado and fill with the couscous.
The preparation takes a little bit of time but definitely worth it. The smell in the kitchen was amazing and there was nothing left within an hour after serving it. I choose to make it pareve/dairy free because I served it with fish and I generally prefer not to eat fish and dairy together.
I sliced the potatoes by hand but a mandolin is more useful for that recipe – I cut myself with my mandolin a year ago so I never touched it again.
- 5-6 red medium size potatoes peeled and sliced in round
- 1 large onion
- 1 small tomato cut in very thin rounds
- Garlic powder
- Salt pepper
- 1/4 cup of mayonnaise
- 1/2 cup flour
- 2 cups of water
- 3 eggs
- 2 tbsp of olive oil
Grease a large square pan and arrange the potatoes overlapping. Mix all of the spices and sprinkle over the potatoes. Add the onion and tomato.
Mix eggs, mayo, flour, water and olive oil and pour over the vegetables.
Bake for 45 min at 350.