Removed the peel from the cucumber using a vegetable peeler. Cut the cucumber into 2\" slices.Using a small melon baller, scoop out most of the inside. You will want to leave the walls and a thick p ...
Boil the potato and carrot until tender but not mushy. Allow to cool.Cube the potatoes. Cut the carrot in half lengthwise and then cut into half circle chunks.Slice the cucumber into thin rounds. Pl ...
In a large pot of boiling water cook the potatoes until fork tender.Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks ...
Heat olive oil in large skillet over medium-high heat.Break pasta into 3-4 lengths and drop into oil. Stir often until golden (6-8 minutes).Add onion, garlic and turmeric. Stir until onion is soft ( ...
Place the orange segments in a large non-reactive bowl and stir in onions. Set aside.In a small skillet, heat the olive oil on medium.Add the cumin seeds and cook until the cumin seeds pop slightly ...
Boil potatoes in water until tender, about 20 minutes; let cool.During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.Do not forget to shock the eggs ...
Preheat oven to 350.Thaw and drain spinach. Soak and drain matzo. Mix ingredients. Grease 9 x 13 inch pan. Brush top with oil before baking.Bake at 350 for about an hour or until done. ...
Bring a large pot of water to a boil, with a pinch of salt. I like to use a large saute pan with a fitted lid, to save on dishes later. Add in quinoa and cook until tender, (about 12-13 minutes). Sh ...
In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat ...
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool fo ...