Israeli Salad

One of my first jobs was working in an Israeli Restaurant in the Valley. I learned a lot that summer. Not only did I waitress, but I cooked and learned how to prepare so many amazing Israeli dishes. This was a Mom and Pop restaurant and Mom and Pop didn't speak very much English. So we did a lot of communicating through our love of food. One of my favorite dishes that I ate every day was Israeli Salad. It is such an easy delicious addition to any meal. All you need are tomatoes, cucumbers, onions, preferably red, lemon juice, Olive Oil and I added grilled corn for fun. I am so lucky to have so many nice friends who are growing abundant amounts of veggies in their garden, I am able to make my favorite Israeli Salad.

 

Dice Cucumbers

Dice Tomatoes

Dice onions

 

Squeeze the juice from 1/2 lemon

Israeli Salad

Ingredients

• 6 cucumbers, diced
• 4 roma (plum) tomatoes, diced
• 1/2 red onion, diced
• Grilled Corn on the Cob (corn cut off cob)
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons fresh Lemon Juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Toss the cucumbers, tomatoes, onions and corn together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.I have linked up with these fabulous recipes!
   
   

Easy Asparagus

I love asparagus! It is the greatest way to alkalize your blood level, delicious and healthy! I snap the ends off. Place in a bowl, sprinkle with EVOO and Provencal salt and Provencal herbs.

Roast in the oven at 375 F until tender.

Easy Garlic Bread

Butter dense chewy bread. Sprinkle garlic powder or add pressed garlic to butter, top with Parmesan Cheese.

Toast under broiler until crispy brown, keep a close eye on it, browns fast!

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

THE CRAZY COOKING CHALLENGE!
Baked Mashed Potatoes with Parmesan Cheese & Bread Crumbs
Recipe from cookbookshelf.wordpress.com
I love potaters. Yes, that’s right I said potaters. I am so excited, and when I am excited, I start speaking with a drawl! There is something so wonderful about them, you can make a bazillion recipes with a potater or just eating them baked is simply wonderful with all of the fixin’s. But today, I am not baking potaters, I am mashing them, because today is THE CRAZY COOKING CHALLENGE. The challenge for this month is to come up with a mashed potato recipe that has been previously blogged about. So, I looked around and found this delicious recipe from cookbookshelf.wordpress.com. My family loved it! These potaters or potatoes, I am calming down now, are mmm mmm good. My family actually requested them- get this- instead of Thanksgiving mashed potatoes- I know, I couldn’t believe the die hard fans of mashed potatoes have succumbed to these- happy day! Why? You can make this up to 6 hours ahead of time, up to when you would like bake it. Cover and chill.

Here’s what you will need: potatoes, milk, butter, mozzarella cheese, Parmesan cheese, bread crumbs, salt and pepper.

Scrub potatoes.

Peel potatoes.

Cut potatoes into 1 inch pieces.

Butter baking dish.

Boil salted water.

Measure out ingredients for butter, mozzarella and Parmesan cheese, milk and bread crumbs.

Drain cooked potatoes.

Mash potatoes.

Add butter and milk, mix.

Add cheeses. Mix.

Place mixture in baking dish.

Sprinkle Parmesan cheese and breadcrumbs to make a nice topping.

Pop it in the oven for 20 minutes uncovered.

Comfort food perfection.

Ingredients:


2 pounds russet potatoes- cut into 1 inch pieces
½ cup milk, room temperature
1/4 cup(½ stick) butter, melted and 1 tablespoon butter
3/4 cup grated mozzarella cheese
½ cup grated Parmesan cheese
salt and pepper
1 tablespoon plain bread crumbs

Directions:

Preheat oven to 400 degrees. Coat 13 x 9 inch baking dish with butter.
Cook potatoes until tender, about 15 minutes in a large pot with  boiling water with salt. Drain potatoes, return to pot. Mash potatoes. Mix in milk and melted butter. Mix in mozzarella and 3/4 cup of Parmesan cheese. Season with salt and pepper to taste. Transfer mixture to baking dish. Stir bread crumbs and remainder of Parmesan cheese in a small bowl. Bake uncovered for 20 minutes. Serves 8. If you agree that these might possibly be THE ULTIMATE MASHED POTATOES, be sure to vote below by clicking "like" under the picture.  Also be sure to check out the other bloggers who are participating in the challenge...don't forget to stop in and say HI!! ;) 

This post has been linked up to these wonderful blogs!

Baked Beets and Carrots

Root Vegetables are abundant now. This is a simple recipe that you can use with any root vegetable that you have on hand. I am making Baked Beets and Carrots.

Use a bunch of beets, about 4 or 5 beets and a bunch of carrots, about 5 or 6.

Scrub and trim the beets and carrots.

Cut the beets in half. They are gorgeous. I always get so excited seeing the beautiful striations and patterns.

Yes Carrots, you are beautiful too.

Butter a baking dish, a 9 x 12 glass dish works well.

Slice 2 tablespoons of butter.

Sprinkle dots of butter over the vegetables.

Sprinkle Provencal Spices and Grey Coarse Salt over Carrots and Beets.

Cover baking dish with foil. Bake for 90 minutes.

Beets and carrots caramelize and taste very sweet.

Ingredients

•  A bunch of beets (4-5 beets)
• A bunch of carrots (5-6 carrots)
• Two tablespoons butter
• Grey Coarse Salt
• Provencal Spices

Method

1. Preheat oven to 375 degrees. Butter a baking dish that will hold the beets and carrots in a single layer. Scrub beets and carrots, trim ends.
2. Place vegetables in a dish and sprinkle with butter, salt and spices.
3. Cover with foil and bake for 90 minutes.
4. If the skins of the beets are tough or unattractive slip them off before serving.
5. Serves Six. 

Recipe adapted from The Fannie Farmer Cookbook