Help! I Have A Fire In My Kitchen

As in our previous post, Vegetable Lasagna , I saved this one for right before Yom Kippur as it is a great and easy one on the stomach. Also real easy to prepare. Paula sent this one in. Tomato and Mozzarella Salad Ingredients: 4 Large Tomatoes (sliced thin or diced) 1 Medium Red Onion (diced) 1/2 Pound Buffalo Mozzarella 1/4 Fresh Parsley (chopped) 2 Teaspoons Fresh Basil (chopped) 1 Clove Garlic (minced) Black pepper 3 Tablespoons Extra Virgin Olive Oil 2 Tablespoons Red Wine Vinegar You will need: Serving dish with sides Directions: Place tomato slices or diced cubes in dish Add the onions Add Mozzarella Sprinkle basil, parsley, garlic and pepper over it Drizzle with olive oil Drizzle with vinegar. If the dish is small, continue layers. Refrigerate until chilled and serve Just simple and easy and good. If you serve this before the fast go easy on the pepper. Otherwise a great side dish for anytime of the year. Tags: Cooking , Baking , Recipe , Cooking Related Appliances , Humorous ...

Paula writes for this one: I have enjoyed trying to guess what rating our gracious host Ted will issue to my recipes. I am guessing this to be a two because of the prep work. Let’s see how close I am. This is best made ahead to allow the flavors to peek. It makes an excellent side dish to any BBQ. Easy Slaw - Cabbage Salad AllPosters.com Utensils You will need: 1 Large Bowl Blender (or mixer) Ingredients: 1 Head of Napa Cabbage , shredded (this is also called Bok Choy or any cabbage) 3 Onions , sliced thin 1 Carrot, shredded (should be approx 3/4 to 1 cup) 2 Tablespoons Soy sauce (I use low sodium) 2 Tablespoons Sugar 1/4 Cup Rice Vinegar 1/4 Cup Sesame Oil 2 Tablespoons fresh ginger 3 Tablespoons Red Chili Pepper flakes 2 Cloves Garlic, minced 1/2 Teaspoon Turmeric Directions: Place Cabbage, Carrots and Green Onions in a large bowl. In the blender ( or use an electric mixer) combine all the other ingredients. Pour over Cabbage mixture and toss. Chill for at least 24 hours. This c...

Some like them; some hate them. Some consider it a true delicacy; some feel it is just not worth the effort. They can elicit "oohs" and "ahh's" and they can illicit a "yuck". They must be carefully chosen, tenderly held, slowly and delicately discovered and with a great deal of patience and work their soft, willing heart just may be revealed. Or they may prick you suddenly with hidden thorns. Much like the one you love isn't it? Much like how we sometimes feel when we are lucky enough to fall head over heels in love. Such is the Artichoke . Simple and easy to make, and yet one of God's creations that for some reason was given many allegorical qualities to remind us of life and love. (The word "Artichoke" seems to have come from the northern Italian word "articiocco," referring to its pine cone shape.) Many settle for purchasing the artichoke heart. Many will buy frozen artichoke pieces. And yet the artichoke in essence is so...

Paula Writes: With the change of seasons, I prepare things that move outdoors well. My insanity continues to the outside world where it is me and my two grills and lots of hungry sisters and children. This makes a large fruit salad, but by the end of the day, it is gone. I leave a stack of plastic cups on the table so the kiddies can help themselves while the adults relax until I squirt them with my water pistol… which the kids love. Of course at the end of the day, I have found grapes floating in the pool and an odd piece of discarded fruit but it is a big hit. You can fancy this up when serving for a more formal get together by setting individual dishes and garnish with a mint sprig. Fruit Salad You will need: 1 Large bowl 1 Medium Bowl 1 cutting board 1 great knife Variations: You can add or subtract any fruit according to your taste Fruit Salad with Topping Ingredients: Pineapple, peeled and sliced into rings 3 Oranges, with or without the rind, sliced thin 3 Apples, with or...

The following is Gillian's recipe ( Food, Recipes & Little Known Facts From The Past ) for Bean Sprout Salad. Ingredients: 350 grams bean sprouts 1/4 cup green spring onions 2 tabelspoons salad oil 2 tabelspoons soy sauce 2 tabelspoons toasted sesame ( just put the sesame seeds onto a tray and in a 350 degree F oven until golden - about 5 minutes ) 1 tabelspoon granulated sugar 1 tabelspoon vinegar 1/4 cup red capsicum , cut into strips Directions: Mix bean sprouts and onion in a bowl. Combine oil, soy sauce, sesame seeds, sugar, vinegar and capsicum. Mix well. Pour over sprouts. Toss before serving. Easy salad. Only difficult part is making sure you don't forget the sesame seeds in the oven! Great for summer and winter. Posted On: Help! I Have A Fire In My Kitchen Tags: Cooking , Baking , Recipe , Cooking Related Appliances , Humorous Stories , Ingredients , Kitchen Appliance , Parve (Meat or Milk) Recipe , Kitchen Utensils , Kosher...

Our Insane Cook Paula writes Help! I Have A Fire In My Kitchen : After all the years of playing host to family holidays and gatherings, I was thrilled to be invited to my sister’s for a BBQ. She had just purchased a home for her and her son and wanted to host. YIPPPEE for once I could go and be a guest instead of having all the prep and cleanup. Oh for sure this was never going to happen. You see, Patty has all good intentions. A very kind, giving person, yet clueless. First I was asked the basic “How much of this should I get? How many different kinds of food should I offer?” I offered to pick up what was needed as I was going to the butcher anyway. The next call was “Um, Paula, can you bring your grill? I don’t have one.” Ok, I will bring the food and the grill. Gee it is nice being invited out for a change. Then the eldest sister called to ask how to make Shish kebobs. Finally someone else is contributing. Yes there was another call and yes I still answered. “I don’t hav...

Patty’s Party Potpourri Chicken Insane Paula and still cooking writes: The humor never ends when you have sisters. Patty is my youngest sibling. Single, non-cooking mom. A couple of weeks ago, she called me on a Sunday morning. We chatted for a bit and she mentioned she was invited to a get together at a friend’s house and offered to bring something. Now I know that “something” means whatever I made for her. I asked her when the get together was, figuring I had a few days to come up with something. Will I never learn? “ It is at 2:00 today.” Even with caller ID, I still answer my phone, another sign of insanity. I had made some roast chicken the night before and figured what the heck. Ingredients: 3 Cups cooked Chicken ( cooked in anyway works) Shredded. 2 Cups fresh Spinach, chopped fine. 2 Red Peppers, diced small 2 Cloves of garlic, chopped fine 1 Cup Shredded Carrots 1 Cup Celery , chopped fine 1 Bunch of Scallions, chopped fine 3 Tomatoes, diced small 1 Can of Black, pitt...

A New Contributor has joined the ranks. Laurie has sent us this recipe for Couscous and Lentil Salad Here is my absolute favourite summer salad to take to BBQs and Pot Lucks. Dressing: The juice of one lemon 4 or 5 (or more!) chopped garlic cloves A third of a cup of light olive oil Salt and pepper Salad: 1 cup of couscous 1 and 1 quarter cups of chicken stock 1 can of lentils drained and rinsed Half a peeled and chopped cucumber Half a chopped red pepper 1 carrot peeled and grated 1 green onion minced At least half cup of fresh parsley (don't skimp - this makes the salad) Make dressing first to allow garlic to infuse. Directions: Cook couscous in chicken stock according to package directions. Remove from heat, fluff with fork and cool. When cool add lentils and the rest of ingredients. Toss with dressing. This tastes best if allowed to sit for a few hours to let the flavours meld. I will often make more dressing and add a bit more depending on how large the lemons and how big t...