Healthy and Delicious Cooking

My daughter Sarina spent 3 months in Israel in 2011 with an organization call WOOF, whereby she lived and worked on farms and had to take turns preparing meals for the farm workers (and herself). Quite a challenge but she learned a great deal and one of the dishes, which she considered an Israeli staple, was Shakshuka. With farm fresh eggs and the luscious, just-picked tomatoes on the vine she would prepare this beautiful, delicious and healthy meal.  For Sunday brunch she put her culinary talents to work and created Shakshuka for her Dad and me. (Just saying the name makes one happy). She served it on a bed of grains (we had millet), accompanied with a salad of cucumbers and red onions, and Labneh or thick yoghurt on the side. You could have warm pita bread, as they did on the farm. Whatever you choose, and wherever your surroundings may be, you will enjoy a wonderful meal.  RECIPE SERVES 4 2 tablespoons olive oil 2 teaspoons tomato paste (Israelis use Harissa) 2 ...

Our daughters boyfriend, Liam Harley, had a project whereby a meal is prepared in memory of a person or a meaningful time in ones life. My husband, Michael, was requested to participate, and chose to commemorate his grandmother, Thelma Ruth Patrick, known to the great-grandchildren as Grandma Ruth. I was the happy guest along with my friends Nina Chacko and Bob Nowak, to be invited to devour and enjoy the  feast. And what a feast it was. We started with a delicious Shrimp Dip, followed by "Chicken Legs"**, Twice Baked Potatoes and Pressure Cooker Green Beans. Dessert was lovingly prepared by our daughter, Layla. She is the only one in our family who has mastered the art of Grandmas' amazing Apple Pie, always served with a wedge of Cheddar Cheese. We told stories of our grandmothers, and recalled memories of our childhood, reliving many forgotten times. Thank you Liam and Michael, for a very special night, one that will not be forgotten. ** GRANDMAS' CHICKEN LEGS ...

I cannot believe that I have had Diane Kolichas' 2 fabulous books, Meze and The Glorious Foods of Greece , sitting on my shelf for several years, and have neglected to use them every chance that I get. Healthy, Nutritious and Amazingly Delicious! As a nutritionist, we talk about eating the color wheel, and this, ladies and gents, is the way to do it. This weekend we savored on Spinach, Tomato, and Feta Omelet, and family and house guest swooned. RECIPE (8 serving) 4 cups chard or spinach, chopped 3 tablespoons extra virgin olive oil 1 medium red onion, minced 2 tablespoon tomato paste OR 2 medium tomatoes chopped salt and pepper 6 ounces Greek feta, crumbled 5 large eggs, lightly beaten with salt and pepper Heat the oil and saute the onions, for 10-15 minutes, on a low flame. Add the tomato paste or tomatoes,and mix well Add the greens, sat and pepper. Saute until wilted and all liquid has evaporated. Add the feta and stir for 5-7 minutes until nearly ...