Showing posts from April 25, 2010

Lag B'Omer Cole Slaw

My hubby's birthday is tomorrow, but his parents wanted to come down today to celebrate.  No problem. Since they like BBQ, I tossed a chicken, along with a package of steaks (sans packaging) on the barbie.   Older Son, who as you have heard many times before is spending the year in Israel, called to wish his dad a happy birthday, and mentioned he was just about to head out to a BBQ as well to celebrate Lag B'Omer.  Lag B'Omer is a happy holiday, usually celebrated with picnics, bonfires or BBQs (or in my case, a bonfire in the BBQ when the chicken caught fire).  There are several explanations as to the origin of Lag B'Omer, a few that fall in with the usual "they tried to kill us, we won, let's eat" so I'll leave it at that.

Besides the dead animals, I served salad (out of a bag, sue me), potato salad, cole slaw and my famous parve chocolate cake.  Today's post is about the cole slaw.

I found the original recipe at Top Secret Recipes several year…

Flan (not in a tube)

Flan is a milk custard-y caramel creme dessert.  When it is served, with the caramel spilling over and around it, everyone will think you worked all day to make it.

I've been making this version of flan for years.  It's  not as cloyingly sweet or high in egg count as in other recipes.  It only makes enough for 4-6, and good thing, too, because you'll want to grab the spoon and eat it all yourself.  And, Ms. Non-Cook Person, it only has 5 ingredients in it!  Woo-hoo!

I make flan with skimmed evaporated milk.  You won't miss the fat of the regular stuff .  And no extraneous thickeners needed either.   Speaking of evaporated milk, have you ever noticed that, anytime you see evaporated milk as an ingredient in  something, it usually is followed by the ominous warning "NOT sweetened condensed milk."  Well, they both come in cans ... both have similar labels ... but if you can't read, you have worse problems than erroneously grabbing the wrong can.  But I digress…

Green Chili and Cheese Quesadillas

Here is a quick and easy version of a recipe that originated at  It's like a mexican version of a grilled cheese sandwich.  Leave out the heat to feed to the young'uns, or keep in part or all for the teens and up.

The original used garlic, but even though I normally like garlic in everything except bagels (even tried it once in ice cream, don't ask), I prefer my quesadillas without the stinking rose, thank you.

Canned green chilies aren’t very high on the scoville scale, but if you are the type that thinks horseradish is too hot, omit it, and don’t even think of going near the jalapeƱos!

Green Chili and Cheese Quesadillas
Makes 4 servings

1 small can chopped green chilies, drained
1/2 cup chopped fresh cilantro
8 teaspoons vegetable oil
8 9-inch flour tortillas
1 pound Monterey Jack or cheddar cheese, grated
1/2 cup sliced jalepeƱo peppers (from a jar) (optional)
1/2 cup of pico de gallo or tomato salsa

In a medium bowl, mix together chilies and cilantro.


Pico de Gallo

When I first posted the recipe for guacamole, it was not for celebrating Cinco de Mayo, a Mexican holiday.  But then I thought, why not?  Quite a number of Mexican (or Tex-Mex) recipes can be made without the mishegoss of major juggling and substituting in order to create a kosher recipe.  Not all the meat recipes are pork, and not all the meat recipes include dairy.

The important thing is that many of the recipes are dairy, so they can be used for Shavout! (Bet you were wondering when I'd get around to the next Jewish holiday).  Woo-hoo! Something else besides Blintz Souffle!  Hey, don't worry, Shavout is two weeks after Cinco de Mayo, plenty of time to post my favorite Blintz Souffle recipe. :-D  This recipe is parve, tho.  I'll post a few dairy Mexican (or Tex-Mex) recipes in the next few days.

Many people think that pico de gallo and salsa are the same, especially since, if you compare their ingredients, they appear almost identical.  The main difference is that salsa is…

Roast Beef, Easy

After much arm-twisting and begging by me, a devout non-cook friend of mine took a look at my blog. She sent me an email telling me how great this blog is, with plenty of funny stuff to read, even if she ignores the recipes because they are way too complex for a person such as herself. She then requested that I include recipes with 5 ingredients or less, and with 2 steps or less. Well, since she was thoughtful enough to email me, how could I refuse?

I needed to add some more entrees to the line-up, and thought of blogging about the shoulder roast waiting patiently in the refrigerator. I could make it complicated or I could make it easy. In deference to my friend, guess which way I went? ;-)

If you don’t count the salt and pepper, the ingredients list just hits 5. The original recipe, which I found at, calls for peeling garlic, sauteing it in oil, then discarding the garlic. I cut these steps out completely by using some of the oil that the pre-chopped garlic i…