Roasted Beet Soup with Celery Cream


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I’ve loved beets ever since I was a toddler. In my family, we ate beets in a variety of ways from roasted, to shredded, to boiled, to pickled. And guess what? Nobody thought they tasted like dirt. To us, the beets were one of the main staple ingredients for soups and salads. But maybe that’s because I grew up in Russia.

Not until my move to the United States did I encounter people who despised beets, with passion.

As my love for beets continues to grow, I look for new ways and recipes to incorporate this brilliant root into my diet. I’ve discovered the golden beet, the striped beet, and I’ve loved each and every single one of them.

In the last few years, I’ve also tried raw beets. Either thinly sliced or shaved, marinated in olive oil with a dash of salt, they make for a perfect addition to salads.

My latest adventure in the beet world was with this recipe from Hugh Acheson’s cookbook “The Broad Fork.”

I invite you to look for the book at your local bookstore or library to get the exact recipe. Here, I’ll offer the general method and some thoughts.

For the soup, Hugh instructs to first boil and then roast the beets until perfectly tender. My recommendation is to stick to one cooking method. Either simmer the beets until tender or roast them. The double cooking method took extra time and equipment and in my opinion landed little to the recipe.

Once tender, the beets are added to sauteed onions and celery with chicken stock, bay leaves, thyme, and parsley. So far so good, but where’s the garlic, Hugh? If you are like me, and love garlic, here’s where you’d add a clove or two.

Also, keep in mind, that you can easily make this soup vegetarian and vegan by using vegetable stock (preferably homemade) in place of chicken stock. Also, use oil in place of butter for sauteing the vegetables.

For the final step in making this soup, you puree the vegetables until perfectly smooth. To take this up a level, Hugh suggests passing the soup through a fine sieve. Do as you wish, but I thought the soup felt quite nicely on the palate without being strained.

And lastly, I really enjoyed the soup chilled. Garnished with a boiled cold egg and celery cream, the soup was refreshing, breathtakingly gorgeous and well liked by many of the members of my cookbook club.

Don’t forget the salt!

I hope this recipe inspires you to try cooking with beets.


Adventures in French Macaron Baking


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The first time I had a French macaron was on my first visit to Paris, France at the famous and breathtakingly beautiful Ladurée Bakery. Up to this point, still in my early 20s, the only macaron I have experienced was actually the coconut macaroons I’d eat for Passover. And I must admit, I wasn’t expecting much more from the French macarons as I did from the chewy, overly sweet coconut concoctions. Boy, was I wrong!

As I fell in love with France, I fell in love with these almond meringue cookies that ranged in color from the softest Easter pastels to the deepest and brightest jewel tones. With a crispy skin on the outside, the cookies are soft and tender and slightly chewy as you bite into them and discover the flavor of the butter cream or chocolate ganache that holds them together. Eating just once is too difficult. You want to get a selection of several and savor them on their own. Skip the coffee.

A decade has flown by in front of my eyes, and I have enjoyed plenty of macarons during that time. From another Ladurée Bakery in Italy and from one of my favorite bakeries in Seattle, Bakery Nouveau.

But it wasn’t until last week that I baked French macarons on my own (I don’t even remember baking them while studying culinary arts at The Culinary Institute of America).IMG_20150910_113827

The opportunity presented itself at work, and I rose up to the challenge. As I’ve mentioned in my previous posts, trying out new recipes and techniques is one of the things that I love and appreciate the most about my job as a Food Stylist and Editor at


You guys! These little things are tricky business! Finicky, super time sensitive and require a lot of patience and attention to detail (think measuring all ingredients up to a gram!).

This kitchen experiment will require you to step up, buckle in, and perhaps even say a prayer or two. I know, I’ve said my share of prayers to the Macaron Goddess to ensure that my macarons bake up evenly, with beautiful, tall feet, and smooth, shiny tops.

With the 5 batches of the same recipe, some turned out better than the others. Thanks to my friends and family for encouragement along the way and readily consumption of the baked goods.


Above is a photo of what my kitchen at home looked like when I tested the recipe. I colored the cookies almost a black currant color and sandwiched them with chocolate ganache flavored with pomegranate liqueur. These got served for a Rosh Hashanah celebration (the Jewish New Year) to add sweetness to the year ahead!

If you are a fan of baking, new challenges, and delicious, French sweets, do give this project a try. There are plenty of recipes out there, ranging in ratios of almond flour and sugar, baking temperature and times. I encourage you to try a few and find the one that best suits your preferences. Enjoy!IMG_20150922_161447

Malaysian Food in Seattle: Kedai Makan


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In all my culinary adventures, I have never experienced Malaysian food, until yesterday. How lucky we are here in Seattle to have this gem of the restaurant open, serving up the flavors of Malaysia.

Up until now, Kedai Makan was a small walk up, where you could pick up Malaysia’s traditional dishes, without much of an opportunity to sit down and enjoy the food right then and there.

Recently, the restaurant has moved to its new location, with plenty of tables for you to sit and enjoy the food. I might be a bit biased, but the combination of bright turquoise with the orange containers that hold silverware and napkins is fantastic!

Find Kedai Makan at 1802 Bellevue Ave, Seattle, WAIMG_20150925_164821

Being warned that the restaurant fills up pretty quickly, my friend and I showed up at 4:45pm, 5 minutes before they open, and were the first ones in line.


What did I tell you? How gorgeous does the orange look against the bright turquoise walls and the dark, lacquered tables?


We started with Padam Masala, a crispy papadum with tomato, cucumber, cilantro, chili, chat masala. Perhaps a version of Mexico’s chips and salsa. This was bright, crispy, light, and packed with flavor.IMG_20150925_184021

For our second course, we went with Roti Babi, bread stuffed with pork, mushrooms, coriander, and nutmeg. This whole sandwich is dipped in egg, and served with worscheshire and thai chilis. This was outstanding and I would be happy to eat it at any point for breakfast. Both my friend and I were not fans of the dipping sauce. Good thing, the sandwich didn’t suffer without it.IMG_20150925_194855

Finally, a bowl of noodles arrived at our table. Mee Hoon Kueh, the hard torn and pinched wheat noodles were served with mushrooms, ground pork, crispy anchovies and a bowl of earthy broth. And you know what? They put an egg on it! A perfectly poached egg that we stirred into with the noodles for a decadent sauce.

National S’mores Day – How to Make S’mores Inside

I haven’t discovered s’mores until I was way into my adults years. But once I did, I loved the upscale version with homemade marshmallows and rich, dark, semi-sweet chocolate. The idea of having a s’more on any given day might be quite tempting, but what happens when you don’t have access to a fire or a gas stove?

That was my challenge as a stylist and editor at I was tasked to create a recipe for S’mores Indoors and am thrilled with the results. This one also uses coconut oil, so there are some health benefits, obviously.


How to Make Iced Coffee in Just a Few Minutes – Kitchen DIY


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how to make iced coffee cold brew

Iced coffee in just a few minutes

Craving a cold brew but have none on hand? Here’s a super easy way to turn your freshly brewed hot coffee into an iced beverage.

1. Pour hot coffee into a glass.

2. Place the glass into a large pitcher filled with ice.

3. Pour water into the pitcher (salt optional) and stir the coffee until at room temperature.

4. Pour coffee over ice and add half&half if desired. Fun straw optional.

Give this a try and please let me know how you enjoy your favorite cold brew!

~ Anna

Planting Tomatoes with OXO Outdoor Gardening Set


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Planting tomatoes with oxo gardening tools (9)

The last couple of days in Seattle felt like we were in the midst of summer. Blue skies above us. Flip flop temperature. Late warm evenings when it’s still light outside. This gave me a green light to plant tomato starters on my patio. Last year, planting the tomatoes was a bit challenging. The problem? I didn’t have the right tools. I might have used an old screw driver, a butter knife and a plastic cup to do the digging.

This year? Things got easier! Thank you to the good folks at OXO who sent me the beautiful, durable, user-friendly Outdoor Gardening Set for testing. As a disclaimer, I got the set for free. The opinions of this post are all my own and were not paid for.

Ready to get started?

Planting tomatoes with oxo gardening tools (3) Planting tomatoes with oxo gardening tools (5)

I’ve had the large pots of dirt sitting out through the winter. Abandoned. Before planting the tomato starters, I used the oxo watering can (beautiful blue color!) to give the dirt a nice soaking. Notice the spout? It actually rotates backwards and fits nicely with the body of the water can – easy storage! The can holds about 2 gallons of water so you don’t have to fill it up too many times before getting all your watering duties done.

Full details: Outdoor Pour and Store Watering Can

  • Spout rotates back toward the body for easier filling and space-efficient storage
  • Water levels in the clear spout line up with measurement markings on the body for easy measuring
  • Continuous soft, non-slip handle for a comfortable, secure grip when carrying and pouring at all heights
  • Removable rose attachment stores conveniently in the back of the Can
  • 2.11gal/8L capacity

Next tool? Cultivator! The name is fitting of a super hero, don’t you think? I hardly had to do anything, the tool did all the work in loosening up the soil and getting it ready for the plants.


  • Perfect for stirring and loosening soil, and pulling up weeds
  • Constructed of high-quality stainless steel for durability and strength
  • Two outer prongs longer than center prong to easily maneuver around plant stems
  • Comfortable, two-position handle provides extra strength and reach when striking and pulling

And finally, it was time to plant the little starters. Enter the trowel. Shiny, super sturdy and easy to hold.


  • Constructed of high-quality stainless steel for durability and strength
  • Comfortable handle is non-slip, even when hands are wet
  • Cushioned handle absorbs pressure while digging
  • Large measurement markings at one-inch and one-centimeter intervals are easy to read
  • Trowel head is large for efficient digging and serrated edges make it easy to open bags and cut roots

Planting tomatoes with oxo gardening tools (7)Planting tomatoes with oxo gardening tools (6)

I look forward to seeing the tomatoes grow and using the OXO tools in my other gardening projects throughout the summer.

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#OXOSpringGardening Outdoor Gardening Set

One-Skillet Simple Roasted Chicken Dinner


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I just came back from a short trip to Vancouver, Canada. For a few days, I walked around the city and ate. And drank. And then I walked some more and ate more food. There was the Korean hot pot, the Japanese blossom sushi roll, the Mediterranean spread, and the chocolate hazelnut croissant. And these are just the highlights.

Back at home, the refrigerator didn’t offer much in terms of produce. But there was a package of frozen chicken breast halves, some potatoes, carrots, and a few sweet peppers. There was also a grumbling stomach and the desire to eat a few healthy, wholesome meals.

One skillet chicken dinner2

With this, I present you this super simple and super satisfying meal of One-Skillet Roasted Chicken Dinner.


1 onion, peeled and roughly chopped
3 large carrots, peeled and chopped
1.5 pounds baby red potatoes
6-8 mini sweet bell peppers
1 jalapeno
4-6 garlic cloves, peeled
1 tablespoon olive oil, plus extra for the chicken.
salt and ground black pepper to taste
2 chicken breast halves, skinless and boneless (this will work awesome with chicken thighs and legs)
fresh sprigs of thyme and rosemary
lemon slices


1.  Preheat the oven to 400 F. Place a cast iron inside the skillet.

2.  Combine vegetables with olive oil, salt and pepper.

3.  Transfer the vegetables in a single layer to the preheated skillet. Top with chicken breasts. Drizzle with olive oil, season with salt and pepper and top with lemon slices. Tuck herbs around the chicken.

One skillet chicken dinner3

4.  Roast in the preheated oven until the chicken registers at 165 F and the vegetables are tender, 45 to 60 minutes.

And that is all. Roasted, juicy chicken with a medley of vegetables. Eat it hot as it comes out of the oven the first night. Second night? Chop it up, stir it up, and make a roasted chicken salad out of this.

One skillet chicken dinner

Banana Zucchini Bread and Muffins


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Confession time. I don’t like bananas. Maybe it’s one of the reasons I’m not a fan when I get called Anna Banana. The riper the banana, the less I like it. The overwhelming aroma, the dark brown spotted skin, it all makes me want to run away.

But then there’s banana bread and banana muffins, that make it worthwhile to have an overripe banana in your kitchen. For this project though, I’ve combined the sweet, soft banana with the crunchy, fresh zucchini in a recipe that yields one loaf of bread and 12 muffins. Perfect, isn’t it? If you wish, turn this into 2 loaves or 24 muffins. You’re the boss!

banana zucchini bread and muffins (4)

Banana Zucchini Bread and Muffins


4 eggs
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup vegetable oil
1/2 cup apple sauce
1 teaspoon vanilla extract
2 ripe bananas, mashed
3 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoons ground cinnamon
1 teaspoon salt
2 cups shredded unpeeled zucchini
1 cup chopped walnuts


1.  Preheat the oven to 350 degrees F.

2.  Beat eggs, sugars, oil, apples sauce and vanilla extra in a bowl. Stir in bananas.

3.  In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add to the egg mixture and stir to combine.

4.  Fold in zucchini and walnuts.

5.  Transfer half of the batter to a greased 9×5-inch loaf pan. Transfer the remaining batter into a greased 12-cup muffin pan. Bake in the preheated oven until the toothpick inserted into the bread/muffins comes out clean, about 50 minutes. The timing for the muffins might be less, be sure to check earlier. Cool on a rack.

banana zucchini bread and muffins (9)

And that’s all folks! Now you have bread and muffins to eat up, share and enjoy. These are quite good on their own. Do try the bread sliced, toasted and buttered (with either regular butter or peanut).

Spring is Here – How to Grow Herbs



Spring is here! Earth Day is right around the corner. It’s time to get your garden growing. But where does one start? I suggest starting with herbs. It’s easy, rewarding, inexpensive and you’ll reap daily rewards in your kitchen.

How to regrow herbs at home

Rosemary and thyme growing on a window sill. Rooted and grown from a plastic clam herb packages.

I’ve tried growing herbs from seed. And while mostly successful, it takes a long time. The other option is to buy herb starters from your local nurseries or grocery store. That is a good option but you might not feel as smug about your diy abilities.

Here, I present option #3. You know those plastic clam herb containers you can find at your grocery store? Will you believe me if I tell you that you can root them and plant them to turn into potted herbs? Believe!

Last year, I successfully rooted sprigs of Italian and Thai basil and enjoyed a summer full of pesto, basil salads, dressings and Caprese salad.

This year I decided to try the same trick with rosemary and thyme. I simply placed sprigs of rosemary and thyme in glasses of water and waited for the roots to appear. Be sure to change the water and get rid of any fallen leaves.

Once the roots are about an inch long, go ahead and plant the herbs in a pot or ground. If planted in pots, these guys get pretty thirsty, so be sure to water them regularly. For now, I’m keeping them on my window sill. Once the weather stabilizes a bit and it gets warmer outside, I’ll move the pots to my balcony.

Curious what I’ll be doing with all the rosemary and thyme? I’m thinking rosemary potatoes, thyme roasted chicken, herbed ricotta, and so much more.

How to regrow herbs at home2

As a little bonus, here’s a photo of my succulents. I’ve been regrowing the “babies” the same way as discussed earlier for the herbs. Once the babies are formed on the “mother” plant, carefully cut them off and root in a bit of water. Then, plant in dirt and watch them grow!

How to regrow succulents at home

Mama and baby succulents. A little family.

Give this a try and share your photos of growing herb garden.

Easter Breakfast Eggs



Easter Breakfast Eggs 6

I wanted to share a really fun and easy idea for your Easter breakfast. You’ll need a few slices of bread, a few eggs and bunny-shaped cookie cutters. Wait till your kids see this breakfast plate hopping to the table. Hopping, get it?

Start by cutting out the bunny shapes from two slices of bread. I had two shapes on hand, so I used one of each. You can certainly cut out the same shape, if you wish.  Individually saute the cut outs in a little bit of olive oil until golden brown and crisp on both sides.

Easter Breakfast Eggs 2

Easter Breakfast Eggs 5

For the main toasts, sautee each slice of bread in a skillet over medium high heat until golden on one side. Then flip and carefully add in an egg. I used one whole and one scrambled egg for each slice. Lightly salt the eggs for flavor.

Easter Breakfast Eggs 4

And really, that’s all. I served the toast with some baby spinach and added Sriracha eyes to each bunny. If Sriracha is too hot for your taste, you can use ketchup.

Happy breakfast!

Easter Breakfast Eggs 7

Naturally Dyed Easter Eggs ~ 50 Shades of Grey


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Natural Dye Easter Eggs 3

This is what happens when a girl who celebrates Passover is assigned to test natural egg dyes for Easter at work. I lovingly call the results of this project “50 Shades of Grey”. What do you think? To me, these eggs are quite beautiful. Ranging from lightest, barely-even-there grey (from spinach) to a really dark, stone-like grey of grape juice.

If first hollowed, I would happily keep these eggs forever, perhaps displayed in a large glass jar or a shallow bowl.

Natural Dye Easter Eggs

The beauty of this project is that it can be done at any point with the items you are likely to have on hand in your kitchen and pantry. Here, I used paprika, turmeric, grape juice, spinach (unsuccessfully), tea bags and onion skins.

The methods vary depending on the source you use. There are cold-overnight methods. There are hot-quick-and-easy methods. You decide what works best for you. Here, I boiled the color agent in water with white vinegar and then submerged boiled eggs into the solution and simmered for about 30 minutes.

Do you see the splotchy, blotchy, imperfection in the color? To me it’s beautiful. If you are looking for a more perfect, even color, I’d suggest straining the color agent first and simmering the eggs in the dye with the vinegar.

I am a fan of the matte look. For a shinier, happier exterior, rub the dyed eggs with a little bit of vegetable oil.


Seattle Seahawks SuperBowl Cocktail

It’s hard to believe that a year has passed since the last SuperBowl. It’s even harder to believe that I watched the last SuperBowl and saw Seattle Seahawks’ win! What will happen this year? Who will win? Who will lose? Who will have a clothing accident during halftime? It’s hard to tell.

What’s easier to predict is your drink of choice during the game. Last year, the video team gave you Beast Mode Vodka.

This year? We have the 12th Man-Hattan. It’s not for the faint in heart. The drink is strong, and powerful, just like Seahawks are.

So, watch the video, check out the recipe and cheer on to our team!

12th Man-Hattan


How to Make Lattice Crust ~ Video

Happy Thanksgiving my dear readers! I have missed you much and am sorry for my absence. In order to repent and gift you with something wonderful in time for Thanksgiving, I am sharing this quick video we made at that will teach you how to do a lattice topping for any pie.  Happy Thanksgiving!

Strawberry Bread with Strawberry Compound Butter

Have you been enjoying the summer strawberries?  I find these beauties especially sweet and plump in the summer months, especially when picked right from the garden.

Strawberry Bread and Butter Recipe (1)

The other day, I was shooting a video for Strawberry Bread and it just happened that it made two beautiful loaves.  We shared one loaf at the studio, and I took the second one home to share with friends at a going away party.  The recipe really rocked out – the bread came out moist, studded with pecans and strawberries.  Notice the sliced strawberries on the top of the loaves?  That was the extra flare I decided to add, mainly for food styling purposes.  Try the same when baking banana bread as well.

The time of the party was approaching, and I wanted to elevate the bread by making a quick Strawberry Compound Butter.  I’ll confess to having the leftover butter on a toasted baguette the following morning, and it was quite a success!

Strawberry Compound Butter


1 cup butter, at room temperature
2 tablespoons confectioners’ sugar
1 teaspoon ground cinnamon
1/4 cup strawberries, pureed


1.  Beat together butter, sugar and cinnamon.

Strawberry Bread and Butter Recipe (2)Strawberry Bread and Butter Recipe (3)

2.  Fold in strawberries.  Refrigerate until ready to use.  About 30 minutes before serving, remove the butter from the refrigerator to bring to room temperature.

Strawberry Bread and Butter Recipe (4)Strawberry Bread and Butter Recipe (5)

Judging by the reaction of guests at the party, this combination was a success.  Want a recipe variation?  Bake up the bread as muffins, and adjust to butter to a more spreadable frosting consistency.

Strawberry Bread and Butter Recipe (9)

Enjoy this recipe and summer’s strawberries.

Strawberry Bread and Butter Recipe (7)

Shishito Peppers – Culinary Memories from Spain

The other day, I picked up a package of shishito peppers at a local Asian supermarket. It’s somewhat amusing, because to me, padron peppers are associated with Spain. That’s where I had them for the first time, on my first trip to the country. In fact, they were part of the first meal my sister and I enjoyed in Madrid. The memory has stuck, and I have often ordered these relatively small and mild green peppers at Spanish tapas restaurants.

Back to the pack I bought. It has been sitting in my refrigerator for a bit too long. Every time I’d see the green peppers staring at me, I thought I should roast them or perhaps broil, but preheating the oven on these hot summer days is just unbearable. And so, today I cooked them in my trustworthy cast iron skillet. Boy, were they delicious!  I could almost taste Spain as I ate one, by one, finishing up almost the entire skillet.

Note: the same could be done with padron peppers.

Padron Peppers from Spain


1 tablespoon avocado oil
1 pack shishito peppers, 2-3 cups
coarse sea salt, to taste


1. Preheat cast iron skillet to high. Add oil and wait for it to start shimmering.
2. Add peppers to the skillet and cook, stirring often, until the skins begins to char and blister, about 5 minutes.
3. Season immediately with salt and eat (seeds and all!)

My smoke alarm went off several times as the peppers were cooking and continued to sound off after the peppers were off. You might want to open your windows and turn on the exhaust fan (fair warning!).

Enjoy :)

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How to “Grill” Lettuce ~ Broiled Romaine


Salad lovers, rejoice!  Romaine lettuce, it’s your time to shine.  You are no longer the supporting role, the “bulk” or the “bed” for the salad.  You are the main ingredient!  No longer cold and chopped, you are heated and charred, held together, and presented in all of your beauty.

I’m talking about grilled lettuce.  Have you had a chance to try it yet?  I’ve had my first grilled Caesar Salad a few summers ago and was hooked.  The thing is, I don’t have a grill at home, and spent many months without this delicious take on salad.

And then, almost like in a dream, I thought of trying preparing grilled romaine under a broiler!  A miracle of miracles – it worked!


“Grilled” Romaine Lettuce Salad


1 romaine lettuce

1 tablespoon of olive oil

salt and ground black pepper to taste



1.  Slice romaine in half, lengthwise.

2.  Drizzle with olive oil on the cut side and season with salt and ground black pepper to taste.  You can use your favorite seasonings here and spices, but I chose to keep the salad simple and let the natural sweetness of romaine lettuce shine.

3.  Place lettuce on a baking sheet and broil for 3-5 minutes, or until the desired charred is reached.  I broiled mine on both sides for extra char.


What’s next is up to you.  I topped romaine with diced cucumbers, red bell pepper, crumbled feta and basil.


What will you put on your “Grilled” romaine?

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Easter Mini Bundt Pan Frittatas


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Easter Mini Bundt Frittatas Breakfast Recipe1

If you are celebrating Easter, I’m wishing you a Happy one!  While Easter is not in my holiday rotation, I did want to share this recipe for Easter Mini Bundt Pan Frittatas that will be ideal to make with Easter ham leftovers.  Serve this up for brunch and make an extra batch to pack for easy breakfast throughout the week.

You can certainly bake these in a standard cupcake pan, but I was fortunate to find these gorgeous mini bundt pan at my parents’ and was happy to make it my own.  The frittatas were my first project and I’m certainly looking forward to future bundt creations!

Easter Mini Bundt Pan Frittatas


nonstick cooking spray or vegetable oil

1 cup diced ham

1 cup diced asparagus

1 cup diced yellow bell pepper

1/4 cup diced green olives (used jalapeno stuffed)

2 tablespoons chopped fresh dill

6 eggs

salt & pepper to taste


1.  Preheat the oven to 350 degrees F and grease a 6-container bundt pan with cooking spray or vegetable oil.

2.  Combine ham, asparagus, bell pepper, olives and dill and divide evenly among the bundt pan cups.

3.  Whisk together eggs with salt and pepper and pour over the filling.

4.  Bake in the oven until puffy and the eggs are set, 20-25 minutes.

Easter Mini Bundt Frittatas Breakfast Recipe4

And that’s it guys!  Hop on over to your table to enjoy these delicious frittatas.  And as always, experiment with your favorite filling ingredients – cooked chicken, sauteed mushrooms and spinach, add a jalapeno for some spice – all appetizing possibilities!

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Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger


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Cover Title Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger09

Passover starts tonight.  This year I have decided to follow the no-gluten rule as a way to show my solidarity and test my will power.  To lessen the blow of giving up bread and cookies, I made this sweet Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Candied Ginger. I used the chocolate-covered-strawberry method, where I melted the chocolate with a little bit of butter and spread it over oven-toasted matzo crackers before topping them with chopped hazelnuts, cranberries and candied ginger.  This is in my opinion a much easier and faster way and gives you a splendid result.

Let’s give it a try!

Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Candied Ginger


9 matzo crackers

24 ounces semi-sweet chocolate chips

2 tablespoons butter

3 cups roasted hazelnuts, chopped

2 cups dried cranberries, chopped

1 cup candied ginger, chopped


1.  Preheat oven to 350 degrees F.  Line 3 baking sheets with aluminum foil and arrange matzo evenly among the sheets.  You might need to break a few crackers in half.

Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger

2.  Toast matzo in the oven for 10 minutes.

3.  Place chocolate in a large microwave-safe bowl and melt in the microwave at 30-second intervals, stirring in between with a spatula.  Once melted, stir in butter.

Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger02 Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger04

4.  Spread chocolate evenly over matzo crackers and sprinkle with hazelnuts, cranberries and candied ginger, lightly pressing the toppings into the chocolate.

Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger06

5.  Set the matzo crackers at room temperature or refrigerator before breaking into individual pieces.

Now that you know the basic method and proportions, it’s time to play.  Try this with sea salt, candied orange, different types of nuts, or a drizzle of white chocolate over the top.

Cover Title 3 Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger09

I wish you all a happy Passover.  May you have a sweet year.

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