Category Archives: Vegetarian Dishes

Spinach and Artichoke Dip

 Spinach and Artichoke Dip

Spinach and Artichoke Dip

It has been a while since last writing a blog. Life has been somewhat hectic what with taking an online course on how to tutor students on line and building a new website for my other life, my educational consulting practice. if you want to see what else I do, check out my website at www.yaelswerdlow.org. This is not all that has been happening in my life, my son is getting married. Yes, such excitement and with this comes lots of partying, planning, shopping and all the fun that goes into getting ready for the final day, February 19th.

I have not stopped cooking during this time, but have not had a moment to write my blogs. Finally, I am sitting down to share with you my latest creation, my own delicious version of Spinach and Artichoke dip. I love spinach and it is so healthy for you. Peter, my husband, brought home from his plant, a case full of canned artichoke bottoms. I was not sure what to do with all these cans, but among other recipes with chicken and fish, it sparked the thought of spinach and artichoke dip.I love this combination and therefore I had to find the right mix. After days of thinking what I would include in this recipe, and after a little experimenting, I finally came up with my own yummy dip.

Ingredients

1 bag frozen spinach
1 can artichoke bottoms
1 box Philadelphia Cream Cheese (preferably at room temperature)
1 cup Sour Cream or can substitute No Fat Greek Yogurt
1 shallow tsp. kosher salt
1/2 tsp. seasoned pepper
1/2 tsp. ground nutmeg
dash of hot pepper flakes
1/2 cup grated parmesan cheese

Method

Place frozen spinach in a microwave safe container with a lid. Add 1/4 cup water and microwave covered until spinach is heated through.
Drain liquid from spinach and add the cream cheese. Stir well till the cheese has softened and combined with the spinach.
Dice the artichoke bottoms into small pieces and add to the spinach mix, blend well.
Add the remaining ingredients, and combine well.
Pour into an ovenproof casserole dish and bake at 350°F for a half hour.
Remove from oven and serve with pita chips, either home-made (see recipe below) or store bought, or with any cracker or chip you like.

 

Spinach and Artichoke Dip with Pita Chips

 

Pita Chips

Ingredients

4 pita breads
olive oil Spray and Cook
za’atar

Method

Slice pita in half. Then cut each half into triangles (see above picture), separating the top and bottom layers.
Lay each triangular chip onto a baking sheet, packing them as tightly as possible.
Spray the pita chips with the olive oil spray.
Sprinkle the za’atar spice lightly on top of each chip.
Bake at 350°F for 30 minutes or until chips are golden brown.
Remove from oven and allow to cool. Serve with the dip.

Arugala and Spinach Salad with Zesty Orange Dressing – Passover Recipe 2

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Time is passing really quickly. Pesach is less  than a week away and I have not published my recipes! I find myself cooking as much as possible to develop recipes for the blog, but due to the demands of my “other life” , an educational consultant for children with special needs, I don’t get a moment to sit down and write my blog. I really do consider myself blessed to be able to spend my days doing the things I am most passionate about, working with children with special needs and their families and cooking. The only missing part is the time to put all my hard work down on paper. Nonetheless, It only gets better in the next few of days, as both Avi and Michali are coming home for Pesach, and then I can sit back and enjoy time with my family. This, thank G-d, is Pete’s busiest time too, so between us it is pretty much work, work and work, and I know that he too is looking for some quiet, family time. Continue reading

The “P” word – Pesach is Approaching – Recipe 1

Brussel Sprouts and Roasted Butternut Salad

Brussel Sprouts and Roasted Butternut Salad                     brussel sprouts

The P-word has always been a word I have had difficulty thinking about in my mind as it involves so much time and effort. I have to work really hard to remind myself of the significance of Pesach and the incredible time it is to cleanse oneself spiritually and to release oneself from the “slavery” of every day life to be able to enter a higher spiritual realm. It truly is such a powerful and meaningful time, and it is so important not to get caught up in all the work – cleaning, shopping, cooking etc. but to take a few moments and reflect on the ways in which you are  a “slave” to things in your life, and how you can release yourself from this situation. For me, the cooking part is always fun, and it provides me the hours I need to reflect and contemplate my life.

Brussel Sprouts and Roasted Butternut Salad

As I was thinking of Pesach I though too how it is known as the Festival of Spring, Chag Ha’Aviv, and I though that this year as I prepare my food, I really want it to capture the feeling of spring. In addition, I want the food to be  as healthy as possible, as I feel we eat so much more on Pesach. Somehow, although we eat huge meals, one is hungry just a few hours later. So, I thought if we could add some fresh salads to our menu, they would bring with them some feelings of spring and also the healthful aspect to the meal that I feel is so important.

Continue reading

Israeli Couscous and Swiss Chard Supreme

Do you ever get that craving for a healthy, wholesome meal? I sure do. I really love vegetables and I often cook vegetarian meals. I guess this is not expected from someone whose blog is called “The Kosher Butcher’s Kitchen” and whose husband believes “Vegetables are what food eats”, but to me they provide the healthy balance that we all need in our lives. I love the fact that there is so much one can do with vegetables, so stay tuned as every now and then I will be sharing one of my creations. Continue reading