pickled lemons, mango orange chicken... wow.

I have so much to write about I barely know where to begin- I'll just tell you a few things.

First of all, I'll tell you what is cooking in my oven right now. I took chicken thighs and covered them (inside and out) with a mango sauce. Since the sauce was a bit dense, I added a few droplets of water to soften it and spread it on all the pieces of chicken. Next I cut an orange into thin slices and placed them on the chicken pieces. They are now in the oven, on bake, at 375 degrees, until they are golden and well cooked.

Levana Kirschenbaum. I met her a few nights ago, when I went to her cooking class in the city! I was so excited to meet this cook, it was wild!! So we made a meal of spicy bean soup, hummus-tehina, tilapia fish, eggplant salad, israeli salad, minty lamb kebab, and a dessert of makrod- a date cake. The meal was incredible, and I was ecstatic to meet her. The kebab was so soft and I hope to try to make it myself one of these days. The soup was spicy and hot, the beans soft inside, and pickled lemon gave it a great taste. Everything was so delicious.

To make pickled lemon, actually, you really only have to have lemons, and salt! Its so easy. Cut the lemon into quarters, maybe even thinner, and squish them into a glass jar. In between each layer, cover it COMPLETELY with salt. It seems ludicrous when you see the amount that goes in, but really, it makes it delicious. Put the jar under the kitchen sink or in a dark cold place for two weeks, and after that put it in the fridge and you can use it for whatever you want!

Hmmm... Maybe I will be a chef myself one day... Who knows?

As always- enjoy your tasty food!

simple supper

Cooking can be very draining sometimes. Last night I decided to go with a simple supper, very natural, healthy and nutritious:

First I grilled salmon. It was fresh from the market, and all I did was put it in the pan with some oil, and let it cook. Next I took some spinach ( I love spinach! ) and put it in a pot with a tiny bit of water to prevent it from burning. When it was hot I dug a few 'wells' in the spinach and added eggs to the wells. Covering the pot and setting it on a low fire, the eggs cooked into the spinach. It was very good! To accompany the meal I simply made white rice. I sometimes fry onions or mushrooms to flavor it a bit, but instead I just served the salmon on it and the spinach right next to it.

This made a yummy supper, and a magnificent arrangement on the plate! The green, pink, and white... a really good blend! I love a pretty plate!

I could have served a good bread with this meal- some baguette perhaps, or even just bread-flats (delicious crackers!) but I try to cook all gluten-free, so I decided against it.

Alright, that's all for now. I am making my slush for tomorrow right now. Simply adding fresh frozen peaches, strawberries, and rhubarb into the blender. I squeezed two oranges into the mixture and I am refrigerating it until I serve it!

Enjoy!

I have not written much in this blog for a little while- there was an engagement in the family, so it`s all been pretty crazy. We are in Europe for the celebration, meaning amazing food! I love this country- the eggs actually taste like eggs, the tomatoes actually have a real taste, the herbs actually spice well... it`s a whole different eating system around here!

More to follow- enjoy!