nyc seder

Unfortunetly I don't have the budget nor kitchen nor guest list to host a complete/ traditonal passover seder.  So I do what I can and get creative.

Our seder featured a Pan Roasted Chicken Breast with Lemon- Herb Matzo Crust. I substituted chicken for salmon in this rachel ray recipe.  I also pan roasted it and once both sides where browned I shoved the entire pan in the oven.  This was the first time i've used my oven for something other than toast!  And Yes, I realize this is not your typical brisket, but honestly my oven can't fit a brisket, so chicken breast will have to suffice.
I also put together great haggadah's for us.  We made sure to touch on all 4 cups of wine.  Jessica joined Eric and I and brought a flourless chocolate cake from magnolia bakery. yum.   We kept our door closed for Elijah.  After all, this is a NYC seder and you never know who would stumble in.

veggie of the month

I've been buying yellow and green zucchinis a lot, and thought i would share my creations with my followers.

I really like them for the following reasons:

• they are cheap
• 9/10 times they are perfectly ripe
• they are easy to clean and prepare
• the 100 ways to chop them 
• they are low in calories, high in vitamin c, and high in cancer fighting phytonutrients

My Half Moon's
I start by chopping off both ends of the zucchini.  Slice straight down the middle, then lay the Zucchini so it sits flat on the cutting board.  Glide your knife horizontally down the zucchini creating half moons. You are suppose to cut the pieces the same size.  I do not do this.  I like to have some thick, some thin, some small, some large. This way i get some more well done and some crunchier.  Its all a matter of preference.
You can get really creative with the way you cut this versatile veggie, so have at it!

I use some non-fat cooking spray over medium heat and throw the zucchini in.  Once they brown i add salt and turn the heat down a little.

If i'm in the mood for a salad I'll throw together some mesclun greens, chopped cherry tomatoes, artichoke hearts, diced beats, garbanzo beans, and sauteed zucchini on top.  I've even thrown some parmigiana cheese on top and its delish! We also enjoy it over pasta with spinach, garlic, and olive oil.

 

Bon Appétit 

3 Months / 12 Weeks / 90 Days

and the count down continues!

A glimpse of Dubrovnik, Croatia