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 ...

I love Chiles Rellenos. They are cheese or meat stuffed poblano peppers, that are dipped in a fluffy meringue, floured and deep-fried, and I adore every, not so healthy, bite. Thank you Oaxaca, Mexico, for this fabulous creation. However, I made them without deep-frying, but by baking them with a cheesy vegetable stuffing, and I served it with rice and beans. My Mexican amigos may faint with horror, but, honestly, they were quite delicious, and easier on the arteries. The pepper were spicy, sweet, and combined with the creamy stuffing it, literally, melted in your mouth. Having the real deal every now and then is fine, and enjoy every morsel. But for those of us who need a fix more frequently, this vegetarian meal satisfies the soul. And even you carnivores may display a reluctant smile! RECIPE ( 2 servings) 4 medium poblano pepper 1 Tablespoon vegetable oil 1 small onion, minced 1 clove garlic, minced 1 jalapeno, minced (seeded if you dont want heat) 1 small red pepper, d...