Healthy take on Huevos Rancheros

I fry each corn tortilla in canola oil on the stove top, make sure to take out before it gets too brown

For the arrangement I place a handful of arugula, next I sauteed some fresh cherry peppers with white onions. I place the tostada on top of mixture and top off with eggs of your choice. For "the sour cream" I actually used greek yogurt that I mixed with cayenne pepper, saracha, salt and pepper!



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Rosemary, Sage and Garlic Bread

For the bread itself I Used the following: Mix the yeast and warm water first and then the rest

3 cups of flour
3 tablespoons of yeast
2 cups of warm water
a teaspoon of salt
a half cup of oil
mix all together, knead, until smooth!


For the topic I chopped fresh sage, garlic and rosemary- mix the ingredients with a little olive oil and place on top of bread before putting into the oven on 350 for 30 minutes or until ready!






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SARIT

While visiting the Underwood Farms in Moorpark I was able to score some nice japanese eggplants and yellow squash. First thing that came to my mind was to stuff them. I have previously presented you with a dairy version of stuffed goods so I figured this time I would do one with meat!

I used TEVA kosher ground beef, on a stove top saute some fresh tomatoes, onions, garlic, and one bell pepper. Once everything is cooked you can add the meat. Using the ground beef as a flavorful ingredients you don't need to add any sauce just a little paprika, cumin, salt and pepper. Put spoonfuls of meat into each stuffing and then arrange them all onto a deep baking dish, place water into the baking dish, cover with foil and place into the oven on 350 for about an hour.




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My new Cheese Plate!

I received this plate as a gift and I just wanted to share how a simple arrangement can look inviting!




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French Onion Soup: No meat

So I recently came across these adorable clay oven safe bowls, handmade in Italy they were a must! For the soup I first sauteed 2 yellow onions with salt and pepper in a frying pan on the stovetop. Next I added in some vegetarian chicken powder, filled the pot about half way and allowed the mixture to boil. Next I added in 2 bay leaves, salt, pepper and a cup of red wine. I allowed the soup to stay on the stove top to boil for about 30 minutes. Next I poured a  ladle of soup and onions into each bowl, Next I added in a large crouton, topped off with shredded truffle cheese and gruyere cheese, lastly I topped if off with sliced gruyere cheese. I place the bowls into the oven on 350 for 20 minutes so the cheese would get all bubbly and browned.

For the Croutons:

I used a whole wheat bread, sliced it, placed on baking sheet. I rubbed garlic cloves on top of each bread and then minced the leftover garlic and topped it on each bread. Using truffle oil to dress each bread followed by salt, pepper, paprika and some shredded truffle cheese!

This soup is extremely hotttttt So be careful!








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Sweet and Savory Honey Chicken

To make the marinate I use about 5 tablespoons of honey, a tablespoon of oil, 2 limes, fresh minced garlic, sliced onions that I sauteed on the stove with just a little bit of salt and pepper. Next I add my spices, cumin, paprika, tumeric. Mix everything together until the honey is mixed in with the liquids, pour on top of your chicken and then place the onions on top of the chicken. Place in the oven covered with foil for 3 hours on 375. For the last 15 minutes take the foil off and allow chicken to become browned. The chicken itself becomes fork tender and you can use the left over juice to dress chicken.








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Feta and Olive Tapenade

I use a wonderful light feta cheese from Trader Joes, but you can use any cheese you'd like, chop the cheese into cubes, thinly slice some fresh basil, using some chopped sundried tomatoes in oil I use the oil from the jar to dress the mixture. Next I add in chopped red onions, salt and pepper. You can accompany with bread or crackers!





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Healthy version of Santa Fe Salad using Green yogurt

To make this salad I used Butter lettuce, next I add in a little bit of shredded carrots, a can of black beans, a can of corn, sliced red onions, chopped tomatoes, and lastly for the dressing I mix about 3 tablespoon of greek yogurt of your choice, 2 limes, a tablespoon of olive oil, salt and pepper. Mix everything together and let sit for 15 before serving so the dressing soaks into the ingredients. This is a great alternative to ranch dressing and it still taste delicious!





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Mixed Greens with my fresh Garlic Balsamic dressing

Here I'e put together a nice mixed green salad with artichoke hearts, kalamata olives, sliced red onions, chopped grape tomatoes, bell peppers. For the salad dressing I minced a few garlic cloves, one lime, olive oil, salt, pepper, a tablespoon of balsamic vinegar and a few spoons of light mayo and a tablespoon of yellow mustard. Blend everything together and pour over salad when you're ready to serve!





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Cheese board

Here I've assembled a nice cheese plate arrangement. I selected a truffle cheese, a sharp cheddar cheese and lastly a feta cheese. Using friendly cheese knives and a cutting board I was able to set up an inviting cheese plate. Serve with either crackers or bread of your choice!




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SARIT