Food, Recipes and Cooking
March is all about green! What is your favorite shade? Whether it’s a soup, vegetable side, grain, or smoothie, we want to hear your favorite way to go green. Your recipe could win you an autographed copy of my cookbook, Summertime Anytime
To enter, send in your recipe (using the comment box below), along with a blurb about what makes it scrumptious, by March 31st. All recipes will be acknowledged, tested and tasted. The winning recipe will be featured here on this website.
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) website. Print out copies and keep them taped to the inside of a kitchen cupboard so you can reference them often and enjoy all the fresh produce at your local farmers market!
Hi, I'm Dana and, here in 90210, I'd rather be cooking than shopping! As a chef, CIA grad and cookbook author, I'll share my fast n' fresh, mostly meatless recipes that are hits with family and friends...plus kitchen tips and shortcuts, cooking videos, upcoming events and more. Welcome!
, is perfect for bringing along with you anywhere. It is safe to leave in the car and in hot weather. The new top is easy to sip and won’t cause spillage.
This is a delicious morroccan recipe
Stuffed Artichoke Hearts
1.5 pounds ground meat/turkey
1 bunch cillantro (cleaned, checked and finely chopped)
1 large onions chopped very finely
1T cumin
salt to taste
2T chicken soup mix
2 eggs
breadcrumbs
2 bags frozen artichoke hearts
Mix the 1st set of ingredients and add the breadcrumbs until the mixture is firm enough to form; then stuff the artichoke hearts with the meat mixture
1 c flour
2 eggs well beaten
dip the stuffed artichoke into the eggs and then into the flour…
fry in 1 inch oil until golden brown…set aside… (they will not be fully cooked)
In a deep pan sautee 2 large onions, thinly sliced and 3 potatoes, peeled and also thinly sliced in 1/4th a cup of oil
place the stuffed artichokes on the bed of onions and potatoes
sprinkle tumeric, cumin and salt over the stuffed artichokes and pour 2 cups of water over them
cook on a low flame untill the meat is firm
The dish is now technically ready, My family doesnt like the taste of lemons so I dont usually do the rest of the recipe but i you do like lemon, then try this:
in a bowl, mix 2 eggs with the juice from 3 lemons
pour this mixture over the artichoke hearts and cook for another 10 minutes…..
serve over cous cous
Thank you so much for your recipe, Malka. How do you stuff the meat mixture into the frozen artichoke hearts? It seems like quite a feat to stuff, bread, fry, then bake them, but it must be delicious!
I will enter your recipe in my April contest, which is all about Artichokes!
Best,
Dana