Spinach Splashed with Color

spinach, pears, mango, craisin, dressing (olive oil, balsamic vinegar, black pepper, kosher salt). I pack the dressing ingredients in small containers and put them in as I’m about to eat to maintain freshness and nutrients to th fruits and veggies.


 options to add: nuts (almond, walnut, pistachio, sunflower seeds). Chicken breast or steak cut up (for meat option). Feta cheese or cottage cheese (for dairy option)

Additional Options:

In Israel it is hard to get a hold of mangos, so I used pears and canned peaches instead.

Don't Eat What?

It has become more and more well known that the food we eat has a tremendous impact on our health.  The title of this blog is a nod to the health blog of Mikhaila Peterson called "Don't Eat That."  What was interesting to me is that although changing her diet dramatically altered her life and her Dad's life,  it didn't solve all their problems.  Dr.  Jordan Peterson reported that he still relies on anti-depressants to combat his mental illness and Mikhaila still experiences various debilitating symptoms.  First of all,  sometimes the body does need external help that modern medicine has brought us.  With regard to Mikhaila,  her body seems to change,  especially with her pregnancy.  Other issues she encounters is supplementing her diet so she gets all the nutrition she needs from foods that won't trigger secondary negative reactions in the digestive process.  Health is an art and a science and requires constant learning about the biology and chemistry involved and being intuitive and aware of the individuality of each person in each moment and stage in their life. 

Some of of the health professionals that can guide you in discovering what works for you includes a naturopath,  a medical intuitist,  a dietician and a nutritionist. 

I was recently invited into a friend's kitchen where she taught me several of her cooking tricks to avoid many of the foods she and her family members have a sensitivity to.  I was inspired by the creativity and joy with which she approaches dietary concerns and how, in her home,  it seems to be about what they can eat,  and the solution s they have found,  and not about the restriction no or limitations. 

Some fascinating concepts:

Almonds

Coconut

Tapioca Flour

ShakShuka - Mushroom Delight

Onions
Eggs
Tomato Sauce
Mushrooms
Zucchini
Tomatoes

Chop and fry the onions. When brown, add the mushrooms, zucchini and tomatoes. When fried, add the tomatoes sauce. When hot, pour unscrambled eggs into the pan. Cook on a low flame until cooked.

Add spices according to your preference. Salt, Pepper, Garlic powder.

Option: Add chopped garlic to the onions. Including the mushrooms and the zucchini is optional.

Enosh Donuts

This is the recipe that was used for a Chanuka party at my work.

Ingredients

3 cups of flour
3/4 cup sugar
2 cups of milk
1 package of baking powder
1 package of vanilla sugar
2 eggs
100 grams of butter

Directions:

In a blender, mix in the following order: milk, eggs, melted butter, sugar, flour, baking powder, vanilla sugar. Heat a pan, pour the batter in with a ladle and fry for 5 minutes on a medium flame.

Decorate according to your imagination. Enjoy!

Asian Israel Toss

This is a salad I tested in a cafe near my work, Gregg. 

White cabbage shredded

Carrots shredded

Red pepper diced 

Scallions finely chopped

Parsley chopped

Sesame seeds 

Peanuts chopped or crushed

Soy vinagarette dressing

Pesto Chicken Rollups; Non-Dairy

This recipe was taken from Natasha's Kitchen. I used soy cheese instead to make it kosher. So long as your cheese is gooey and stringy, you will be fine. I tried the recipe without frying and without the cheese and both are vital. However, when following exactly and eating within a few hours of frying, it was heaven on earth. 

Natasha's recipes are original and fantastic. Another thing I love about Natasha is her strong faith and the way she rejuvenates her family's ancient traditions and brings them alive and into the modern age through her blog and her unique style. She is a true inspiration to me and I urge you to check out her cooking website. 

If you live in the United States, Natasha recommends using Costo's ready made Pesto sauce. For everyone else, you are in luck - she has a recipe for Pesto Sauce. 

Chicken Pesto Roll-Ups Recipe:

Prep Time: 19 minutes

 

Cook Time: 21 minutes

 

Total Time: 40 minutes

These chicken pesto roll ups are stuffed with cheese, juicy tomatoes and pesto sauce! These taste like fine dining with Tuscan flavors but they are so easy to make.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $10-$13

Calories: 295 kcal

Servings: 8 chicken roll-ups

Ingredients

• 2 lbs chicken breasts (4 medium/large chicken breasts)
• 1 tsp Garlic Salt (or to taste)
• 1/4 tsp Black Pepper (or to taste)
• 1/2 cup Pesto sauce (about 8 Tbsp total) (We love Costco's pesto!)
• 8 oz Mozzarella cheese, shredded, (reserve 2 oz for topping)
• 2 tomatoes (medium) thinly sliced into 16 rings
• 1 cup cherry tomatoes optional
• 1 Tbsp Fresh basil leaves shredded, optional garnish
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter

US Customary - Metric

Instructions

1. Preheat oven to 425˚F. Cut chicken breast in half lengthwise so you have 8 thin chicken cutlets. Pound each cutlet in a quart sized ziploc bag or between 2 sheets of plastic wrap into 1/8" thick cutlets. Season both sides of chicken with garlic salt and black pepper.
2. Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese. Roll the chicken up tightly and seal ends with a toothpick.
3. Preheat large oven-safe skillet over medium/high heat with 1 Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and sear on both sides until golden (4 min per side or 8 minutes total on the stove).
4. Sprinkle tops with remaining cheese and 1 cup of cherry tomatoes. Place the skillet on the center rack of oven and bake 425˚F for 13-15 minutes (13 min for these these medium chicken breasts and 15 min for larger chicken breasts, or until internal temp of chicken reaches 160˚F on instant-read thermometer.

Recipe Notes

To serve, remove toothpicks then plate chicken pesto roll-ups, spooning pan juices and roasted tomatoes over the top and garnish with freshly chopped basil. Serve with mashed potatoes and asparagus for a fancy (but simple) dinner!

Nutrition Facts

Chicken Pesto Roll-Ups (VIDEO)

Amount Per Serving

Calories 295Calories from Fat 144

% Daily Value*

Total Fat 16g25%

Saturated Fat 5g25%

Cholesterol 95mg32%

Sodium 745mg31%

Potassium 520mg15%

Total Carbohydrates 3g1%

Sugars 1g

Protein 32g64%

Vitamin A15.3%

Vitamin C9.4%

Calcium25.6%

Iron4.1%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclosure

Q: Have you tried Pesto Chicken?

P.S. These chicken pesto roll ups reheat really well if you’re lucky enough to have leftovers! I hope you and your family love these easy, excellent chicken pesto roll-ups.

If you love chicken, check out her popular one-pan Chicken Madeira.

You can find Natasha on various social media platforms.
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natasha

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Carmelized Onion Soup

https://www.thekitchn.com/how-to-make-french-onion-soup-cooking-lessons-from-the-kitchn-110054

Schnitzel - Breaded Chicken Cutlets

Ingredients:

Chicken breasts
Eggs, beaten
Golden Breadcrumbs
Flour (Optional)
Salt
Spices
Oil for frying

Cut the chicken into thin slices. Tenderize and flatten the slices with a meat tenderizer. You can cover the chicken with ceram wrap or ziplock bags. Dip the cutlets in flour to coat them on both sides. If you want you can skip the flour and dip them directly into the beaten and flavored eggs. Then place them in a bowl with flavored breadcrumbs and pour additional breadcrumps on the chicken until it is coated. Fry the chicken cutlets for 2-4 minutes on each side on a medium flame. Place the cooked chicen onto paper towel or napkins to allow the oil to drain and be absorbed. Schnitzel can be eaten hot or cold.

Oven Option:

Instead of egg, dip the chicken into mayonaise before you dip them into the breadcrumbs. Pout a little oil in the pan in addition to srapying the whole bottom of the pan with Pam or other cooking spray.

Sweet Variation:

Do not put spices in the eggs r breadcrumbs. Instead add sugar. If you try the oven variation you can add honey to the mayonaise.

Sesame Flavored Health Snack

Ingredients:

200 gram chocolate bittersweet or for baking

⅓ box of raw techina (golmit)

3 cups of honey

¼ cups water

2&½ cups of quackery oats uncooked instant

4 cups rice krispies

Instructions:

On a low flame in a pot melt the chocolate with the rW techina,  water,  honey.  Mix well.  Add the oats and the Krispies. Mix well.  Turn off the flame.  

Spread on a pan or cupcake tins. If it is in cupcake tins no need to cut to places.  If in a cake pan,  freeze a little,  cut according to preference and return to freezer.  

Option:

You can sprinkle coconut across the top for added flavor.  

Root Vegetables Roasted

Roasted root vegetables

(Choose your preferred combination.)

Carrots strips

Parsnip strips or whole

Cherry tomatoes whole

Slice onions

Sweet potatoes

Garlic gloves

Eggplant sliced or cubed

Mushrooms sliced or whole

Oil not a lot,  OK to spray with pam

Salt

Pepper

Oregano

Thyme

Rosemary

maybe shata

Roast on 350 for 2 hours.  Toss every 20 minutes.

Extra tip: I mixed the oil and spices in a cup and then poured the whole mixture over all the vegetables. Because I wanted them fresh for Shabbos I put the vegetables in a plastic container overnight. This also allowed them to marinate and really absorb the flavor of the spices. I ept the onions in a ziploc bag. Next time I might also marinate the eggplant separately because they hold so much water that needs to drain. However, it did work out ok this way as well, but I am glad the eggplants were on top of the other vegetables overnight so they did not reabsorb the water.

Turkish Chicken

Turkish Chicken before it is Baked

Ingredients:

Turkish Chicken before it is Baked

8 chicken leg quarters
2 cups of cooked rice
50 grams of raisins
2 large apples cut to thin slices
4 potatoes peeled and thinly sliced
1.5 cups of water
3 cubes of Turkey flavored Knorr spice
aluminum tin

Instructions:
1. Grill the chicken in the oven unspiced for 30 minutes with a setting of 170 degrees.
2. Spread the potatoe slices across a slighly oiled aluminum pan and sprinkle on top one cup of the cooked rice.
3. Spread the apple slices on top of the rice and the second cup of cooked rice spread on top of that.
4. Neatly arrange the chicken on top of the rice and sprinkle the raisins over the chicken.
5. In a separate pot, boil the water and add the spices. Cook until it boils and steams.
6. Pour the sauce into the aluminum pan cover with baking paper and tinfoil and cook in the oven on a medium flame for 45 minutes.
7. Cook uncovered for another 10 minutes until the chicken develops a golden color.


Additional Comments:
The hebrew on the bakc of the box kind of overwhelmed me. Therefore I delayed making this recipe, and when I did I kind of halfway did it on my own. It came out pretty good but I added double the flavoring and it still was not as strong as I wanted. I think if I cooked the chicken in advance as they instructed the rice retain the spices better. I will also try with regard to the postatoes to do the opposite, use maybe just one or two, just to cover the bottom of the pan. I will keep you posted when I try it again to let you know the results.

Ingredients of the spice: oil, salt, unspecified spices, maltodextrin, coriander, onion, parsley

Yields: 4 portions

Photos

Turkish Chicken Recipe in Hebrew from a slant

Recipe in Hebrew