When life gives you lemons make a marinade!
The following Lemon-Thyme Marinade was exquisite for our tuna steak BBQ this past weekend. It was light, healthy, delicious and the perfect meal during the Nine Days of Av.
INGRIEDIENTS:
2 pounds fresh wild tuna steak
1 1/4 cups of olive oil
10 teaspoons of fresh thyme
4 cloves of minced garlic
5 teaspoons of salt
2 1/4 teaspoons of pepper
1 1/4 cups of fresh squeezed lemon juice
DIRECTIONS:
1- Cut tuna steaks in small strips
2- In a gallon sized freezer bag add olive oil, thyme, salt, pepper, lemon juice, garlic, mix thoroughly.
3- Add the tuna steaks in the bag making sure they are fully covered in the marinade. Place bag on a plate and put in the refrigerator for at least an hour.
4- Grill on a BBQ for 6-7 minutes or until fish is cooked to your liking.
Bon Apetit!
Recipe to follow.
Have a healthy and happy New Year!
Great first year! Can’t wait to see what 2016 will bring. Thank you for your continued support. Wishing everyone a happy and healthy New Year!
The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 1,100 times in 2015. If it were a cable car, it would take about 18 trips to carry that many people.
Le Beignets bonds my family all over the world from Israel, France, and the United States. Today marks the first night of Chanukah so I’m sure, like my mother and I, my grandmother, aunts, and cousins are cooking this traditional (and sentimental) Moroccan dessert.
Apple Pie!! 
Stay tuned for the recipe coming soon!
Butternut squash soup is one of my favorite “cold-weather” soups. Thanksgiving is a good excuse to have this delicious treat.
The following recipe is dairy, however condensed coconut milk can be used as a replacement for the heavy cream in the recipe. For those Kosher people out there enjoy this soup as an appetizer for Shabbat, Thanksgiving, or a meal for a regular weekday!
Enjoy the video below
Bon Appetit!
Thanksgiving is right around the corner! I’m sure most people already have their menus planned and guests invited. However, those last minute planners who need quick, easy, tasty recipes have come to the right page.
I happen to love dessert and I know most will agree! Pie is a pretty traditional dessert on Thanksgiving. With that said I would like to introduce you to my favorite homemade pie crust.
PIE CRUST: 5 tablespoons of melted butter (or non-dairy butter for parve) , 2 tablespoons of sugar, 1 1/4 cups of graham cracker crumbs
- Melt the butter.
- Put graham crackers in a plastic bag.
- Smash until the crackers are in tiny pieces.
- Mix the sugar, butter, and grahm crackers.
- Place in a pie pan and smooth with a fork.
- Bake for 10-12 minutes 350 degrees.
Bon Appetit!
Fill the pie with your favorite filling!
Kosherize It 