Wordless Wednesday- Feral Cats Along the Ocean Walk

Low Carb Almond Cookies That Everyone Will Love

It doesn't have to be a holiday to enjoy these lower carb delicious almond cookies. They are easy to make, flour-less, low in carbs and although simple, they are amazingly tasty. This gluten free recipe contains only 3 basic ingredients and no grains or flours of any kind

With a prep time of only 5 minutes and a cook time of only 8-10 minutes, this quick and easy cookie can be whipped up at the spur of the moment for your family or friends throughout the holidays or to bring to a party!

My good friend and neighbor, Yda, who is an amazing cook, gave me this recipe. Her recipe uses only almonds, sweetener and egg whites.  

Where do I get large bags of sliced almonds at a reasonable price? 

You can purchase bags of sliced almonds at Trader Joe's or Costco. Their prices are reasonable, and they are also available online on Amazon Trader Joe's Raw Sliced Almonds - Take advantage of the convenience and savings online.

My parchment paper is unbleached to avoid the toxins that are in bleached white parchment paper. I use a non-bleached parchment paper that I buy for 5.99 a roll in a local supermarket. I noticed that they sell the same brand online at Amazon for 4 rolls IF YOU CARE 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4) for $21.14.


The Recipe

Author of Gluten Free A-Z Blog: Judee Algazi
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Makes: 1 dozen cookies

Ingredients: 
1 cup of sliced almonds
2 egg whites, mixed with a fork (do not beat egg whites)
1/2 cup of sugar
Optional: Add mini choc chips

Directions:
Preheat oven to 350 degrees
Using a large mixing bowl and a spoon, mix sliced almonds, whites of the 2 eggs that have been mixed lightly with a fork, and sugar. Place spoonfuls on a cookie sheet that has been lined with parchment paper. Bake for 8-10 minutes until cookies look crisp. Watch carefully so they do not burn.

Optional: reduce sugar to 1/4 cup and add 1/2 cup of chopped dried fruit of choice ( chopped dates, chopped raisins, or chopped dried cranberries)

Mix (do not beat) the egg white slightly with a fork

Add the almonds

Drop by spoonfuls on a lined cookie sheet 

My Notes: 

1. This is a perfect cookie for Passover since it does not contain any flour.

Disclaimer:  I am an affiliate for Amazon and I receive a small compensation if you click on a link and then make purchases. Like most bloggers, this helps me defray the cost of running a blog. Thank you for your support.

Sharing on Weekend Cooking at The Intrepid Reader and Baker where anyone can share a food related post every Saturday. 

Happy Hanukkah and Blender Latke Recipe

It' s Hanukkah - Let Your Light Shine Bright

See my traditional family Chanukah latke recipe that my mother used to make in the blender! Quick easy and delicious.

Rockefeller Center Christmas Tree Star

My Wordless Wednesday Selection

Opposite Rockefeller Center in NYC is a Swarovski display with the information about the huge  Swarovksi crystal star the tops the Rockefeller Center Christmas tree each year

Quite interesting and spectacular

Gluten Free Rugelach

Have you heard of rugelach? 
They are a traditional Eastern European pastry with a Yiddish name that means little twists or rolled things. Traditionally they are made with butter, sour cream or cream cheese, flour and sugar.
This is a gluten free (and vegan) version of the real thing that is quite tasty.

Wordless Wednesday- Broadway Anatasia

  Broadway Show Anastasia. 

November is a great time to go into NYC and see a show. 
I stood on the two fer line and got tickets for Anastasia, 
The acting, the singing, the dancing, and the music was outstanding! 
I enjoyed the show immensely!!
( No, not the children's show) 

      The play is based on Russian history and the murder of Czar Nicolas, his wife, and children. The story of Anastasia is based on a legend that one of the children actually survived, had amnesia, and discovers herself in Paris to start a new life! The music and singing was outstanding. LIsten to the Youtube I found.

Watch this delightful trailer for the show from Playbill to hear the amazing singing

    

                           Look what was playing next door!

                     My first choice was Hello Dolly with Bett Midler but I couldn't get tickets.

                 

Here is another YouTube from the 2017 Macy Day Thanksgiving Parade where the cast of Anastasia performed 
( watch the other YouTube first-it's better)

 I'm linking a Russian Recipe to go with this show

                                   Russian Herb and Farmer Cheese Salad 

Will be shared on shared on Beth Fish Reads Wordless Wednesday  

Create With Joy 

Wordless Wed on Tuesdays wordless on tuesday http://thesimpleyear.com/, 
image in ing, 
ClaireJustine linky 
West Metro Mommy  

Create with Joy 

bethere2day nanahood

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Shitake Mushroom and Cauliflower Rice Casserole

 I am obsessed with this Shitake mushroom and cauliflower rice casserole!

 I love its taste, its texture and its ease and low carbs of cauliflower rice.
 Cauliflower rice a great substitute for white or brown rice in almost any recipe.

Cauliflower rice after I sauteed it for 5 minutes in a skillet

You can make your own cauliflower rice in the food processor using a whole cauliflower or simply buy a of frozen or fresh bag in most stores.

My personal preference is Trader Joes' frozen organic cauliflower rice.
It works best for me in my recipes and has an excellent mild taste.

Remember , it tastes like rice not cauliflower - so keep reading!!

This low carb and low calorie mushroom casserole is the perfect side for your holiday table because it works for those who are gluten free, vegan, dairy free, soy free , nut free.. etc. ( and who doesn't have guests with have eating restrictions or allergies??) It is a mix of shitake and white mushrooms.

It's a healthy recipe that will allow everyone to indulge without the bloat and guilt.

This delicious casserole calls for two different kinds of mushrooms ( Shitake and Cremini or White)  that make their own juicy sauce while cooking and add a fabulous flavor to the simple pilaf.

slice the mushrooms before cooking

Adding the mushrooms to the cauliflower rice results is a rich tasting side dish that everyone will enjoy! I brought this casserole to my son and daughter in laws for Thanksgiving and there were no leftovers- not one morsel!

I forgot to get a photo of the finished product-
so I can only show you mushroom or cauliflower rice photos

This recipe takes less than 20 minutes and makes a lovely presentation.

More and more heath practitioners are suggesting that we add more plant based recipes to our diet. Try this easy recipe ; you won't regret it!

Author: Judee Algazi @ Gluten Free A-Z Blog

Prep Time: 10 minutes

Cook Time: 8-10 minutes

Serves: 4-6

Ingredients:

1 bag of frozen cauliflower rice
8 ounces of shitake mushrooms
8 ounces of white mushrooms
Olive oil spray
Himalayan salt and freshly cracked pepper to taste

Directions

Spray a large skillet with olive oil spray. Add the bag of frozen ( or your own cauliflower rice)  cauliflower rice to the skillet on medium heat. Season with salt and pepper .Cook down for about 5 minutes until the cauliflower rice is heated and fluffy! Remove, spoon into a casserole and set aside.
Clean your skillet and spray again with olive oil spray. Add shitake and white mushrooms and sautee until mushrooms are soft. Add with any juices to the cauliflower rice and mix together.
Eat immediately. This will keep in the refrigerator as well. To reheat- bake in pre- heated oven at 350
for 10 minutes.

WW- Carriage Ride in Central Park in NYC

Went on a carriage ride through Central Park in NYC

The horses line up on the street near the entrance

I'll take the carriage decorated in purple

Look at the pigeons that are in the feed bucket

Taking a Break and Sharing Some Feed with the Pigeons

In the Park

Will be shared on shared on Beth Fish Reads Wordless Wednesday  

Create With Joy 

Wordless Wed on Tuesdays wordless on tuesday http://thesimpleyear.com/, 

image in ing, 
ClaireJustine linky 
West Metro Mommy  
Create with Joy 
bethere2day nanahood

Hate to Peel and Chop Garlic and Ginger? Try This

Do you hate to peel and chop garlic and ginger? 

Do you ever reach for a piece of garlic or ginger for a recipe only to find out that it has completely dried out? I hate when that happens.

It's frustrating to need to stop your recipe and run to the store to get more or not make the recipe. Or perhaps your recipe just calls for a little bit of herb and you just don't want to buy a full bulb or bunch.

Whether you do not like to chop or peel,  your garlic or ginger dries out, or you just don't have any in the house, I have found a really easy way to always make sure I have some fresh ginger, garlic, basil, parsley, and cilantro available for any recipe!

I have found an easier way that I love!!

I buy freshly frozen cube packages of herbs that keep in my freezer for at least 6 months. They are easy to use, take up very little room in the freezer, and are very convenient.
There is no peeling, grating, chopping, etc.
The frozen cubes are made up of 100% fresh herbs that have been blended and frozen.

I buy these convenient packages at Trader Joe's or most supermarkets.

The brand I have found ( I think there are other brands too) is called Dorot. The price of the cubes ranges from $1.99 -$3.99 depending where you purchase. I have found Trader Joe's is the most reasonable.

The frozen herb cubes are available in ginger , parsley, garlic, basil, cilantro, etc.  If you turn the package over, it looks like 20 little ice cubes. You can pop one or two out to use in a recipe and then return to the package to freezer for future use!

I love the ease and taste of this 100 % no additive pure product. It can be used in almost any recipe that calls for fresh garlic, ginger, cilantro or basil. I love it..and what a time saver!!!Note: you must keep it frozen at all times for the cubes to pop out.

I love to use these cubes in my easy Asian Broccoli Crowd Pleaser Recipe

Buy the garlic and ginger cubes ready made for ease or

How to make your own basil, parsley, or cilantro cubes

You will have to use a mini ice cube tray -
I've used this one Silicone Ice Cube Trays BPA Free  or
this one Mini Ice Cube Trays with Flexible Silicone Bottom For Easy Release Pop out | Set Of 3 Ice Molds BPA Free

The object is you want the cubes to be small and pop out easily- both of these are BPA free.

During the season when herbs are prolific , parsley, cilantro, chives and basil are economical to freeze in this manner.  You want the consistency to come out like pesto or actually you can freeze your favorite pesto recipe for a delicious use for basil in other recipes.

Ingredients: 
2 cups of basil, parsley,  or cilantro
4 Tablespoons of water ( or a little more if needed- you want it to be thick)

Directions: 
Blend to thick consistency like a pesto
Freeze in cube tray
Pop out as needed in recipes - no need to defrost to use in recipes

Garlic and ginger are similar but you need quite a quantity of each. 
That is why I just buy the garlic and ginger - it is easier and I believe ends up costing much less.

Disclaimer: I was not asked to evaluate Dorot frozen herb cubes- I use them, like them, and just wanted to share. I have no affiliation to Dorot company.

This post does contain Amazon affiliate links. If you click on an Amazon link and make a purchase, I will receive a very small compensation at no cost to you. Like most bloggers these Amazon links help to defray the cost of running a blog. Thank you for your support.

Thanksgiving Crudite Appetizer for The Kids

Thanksgiving is a holiday that's meant to spend  with family and friends. This is a fun activity that you can do with your little ones to get ready for the occasion. It's easy, it's festive, edible and  cute. In addition, all of the ingredients are healthy. Would you call it food art?

Do you remember my Halloween food art post that featured a few photos of various Halloween food creations that my talented friend Gail made for Halloween? 

Well Gail is at it again. This time she made a Thanksgiving turkey out of fruit and vegetables. 

Her creation is simple but cute and so easy it would be a great project to make with the kids.

I always serve a few appetizers on Thanksgiving for when everyone is congregating prior to the meal.  This adorable crudite platter lends itself to any type of dip.

Ingredients: 

You will need a yellow pear, raisins, red pepper, baby carrots, celery sticks, cucumber slices, cherry tomatoes and a dip of your choice.

Directions: 

Assemble ingredients according to the photo. Use toothpicks to hold on the eyes and nose.

This recipe will be shared on Beth Fish Reads- Weekend Cooking where anyone can share a food related post ( appears on Saturday)  and my daily lists of blog carnivals

Too Much Kale? Make Lemon Flavored Kale Chips

If you belong to a CSA like I do, you may be inundated with greens right now. This week I received collards, kale, lettuces, mustard greens etc. Although I am using the greens in smoothies and salads, I am concerned I won't get to all of it- so I decided to make kale chips.

Kale or Collard Chips Are Easy, Healthy, and Crispy
Kale or collard green chips are easy to make and are really delicious. Some people find they enjoy kale or collards best as a crunchy chip.

Lay out on cookie sheet that has been covered with parchment paper and spray with olive oil spray and sprinkle with salt

Great Way to Get Kids to Eat More Greens

It is a great way for kids to eat kale! It makes a great after school snack or a healthy appetizer  for kids to snack on while waiting for dinner.

Cut out the hard stems from collards andk

Does Baking The Kale Destroy the Nutrients?

I was concerned that baking the kale would deplete its nutritional benefits. However after some research, I found out that the heat does not affect the vitamin K( which is vital for calcium absorption) or the fiber content. Although it does affect the Vitamin C and Beta Carotene slightly, it doesn't destroy all of it. So, you still get most of the benefit and you are likely to eat more kale this way! Baking kale removes the water content and leaves you with a crispy delightful snack that everyone seems to love!

Make your Kale Chips Your Way

If the chips are too bland for you plain, you can certainly add seasoning before baking. In the past I've made Spicy Kale Chips for Cinco de Mayo.  You can season with just salt and pepper or add some lemon or lime juice for a tangy flavor.

So, if you ever find yourself with too many greens like kale or collards- don't let them go bad-make kale or collard green chips.

Ingredients:

2 cups of kale or collards, de-stemmed and washed
2 Tablespoons of olive oil
1/2 cup lemon juice
Himalayan salt to taste

Directions

Preheat oven to 350 degrees. Wash and de-stem kale or collard greens. Place in a large mixing bowl. Mix lemon juice, olive oil, and salt. Pour over greens and toss. Pour off any excess liquid. Place greens in a single layer on a cookie sheet covered with parchment paper and bake for 10-15 minutes but watch carefully so it doesn't burn. Use two cookie sheets if needed . Do not put kale on top of each other.