Gluten Free. This recipe is spicy, delicious and modified from ‘The South Beach Diet Cookbook’. It’s Gluten Free and Kosher and takes about 30 minutes of prep (I’m a slow prep person) and 40 minutes of cooking total. Continue reading “Chicken Mole”
Gluten free, healthy, easy, delicious – learned from Myriam. Continue reading “Kale Salad”
Tasty and no sweetener – a perfect complement to the salad. Continue reading “Salad Dressing”
Four mini-challot with raisins and honey. Continue reading “Gluten Free, Oat Free Rosh Hashanah Challettes”
This recipe was inspired by making a traditional Moroccan Jewish B’Stilla recipe for Sukkot. Continue reading “Gluten Free B’stilla”
Gluten-free and nicely spicy Continue reading “Ginger Shiitake and Asparagus Stir-Fry”
I really enjoy moroccan flavors and this chicken is pretty easy to make… Continue reading “Moroccan Roasted Chicken”
Gluten Free. This recipe is copied from The New York Times recipe section, just to get it where we can access it and modify it. Intent is to rewrite it the way we actually make this delicious dish. Also it needs a real photo.
Continue reading “Kung Pao Chicken”
Gluten Free and Kosher (Meat)
These wings complement each other well, the buffalo sauce is VERY spicy and the Ginger soy sauce is sweet. I have a slight preference for the spicier buffalo sauce, but it probably benefits from having a contrast. Continue reading “Crispy Baked Chicken Wings”
This is an easy to cook, delicious use of chicken wings that’s both sweet and a little spicy.
- 4 Pounds Pastured Raised Chicken Wings (from Grow and Behold)