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Chocolate Coconut Macaroon recipe

Quick Meals

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August 27, 2024

Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroons in it, you’ll find the much-loved recipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently requested recipes.

I’m often asked about the different between Parisian macarons and American-style macaroons, like these. Both are egg white-based, however the European version (which was invented in Italy) uses almonds whereas the American ones use coconut. There’s some dispute about how the American ones came to be made of coconut; one theory is that European immigrants who came to the United States couldn’t get almonds, or they were too expensive, so they used coconut.

Another theory is that European companies wanted to ship their macarons over longer distances, so swapped out coconut for the spoilage-prone nuts. Others credit Franklin Baker, an American flour miller, who found the then-exotic shredded coconut more interesting (and less-expensive) to use than nuts. Either way, I like all kinds of macaroons…or macarons.

The French do make coconut cookies, which are called Congolais or Rochers à la noix de coco, usually shortened to Rochers coco, or coconut “rocks.” I’ve not seen them dipped in chocolate in any French bakery – but why not?

I’ve tweaked this recipe over the years and tested them with flour alternatives, which I’ve noted in the headnote in the recipe, and they come out great. You can even skip swiping the bottoms in bittersweet chocolate if you wish. No matter how you make them, I hope they become one of your favorite cookies, too.

Coconut and Chocolate Macaroons

From Ready for DessertI invariably make these cookies when I have extra egg whites on hand. The dough freezes beautifully if I don’t plan to make the macaroons right away. These coconut macaroons can be made without the flour by substituting 2 1/2 tablespoons of cornstarch or potato starch for the flour. Readers have told me the recipe works well with 1/4 cup matzoh meal substituted in place of the flour.

Course Dessert

Cuisine American

Keyword coconut, cookie, macarooon

Servings 30 Cookies

4 large egg whites
1 1/4 cups (250g) sugar
1/4 teaspoon salt
1 tablespoon honey
2 1/2 cups (200g) unsweetened shredded coconut, (see note)
1/4 cup (35g) flour
1/2 teaspoon vanilla extract or vanilla bean paste
3 ounces (90g) bittersweet or semisweet chocolate, chopped

Cook ModePrevent your screen from going dark

In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.
Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don’t want to cook them; just warmed slightly so they are looser.
Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. (It’ll be like very thick oatmeal and the bottom will very slightly start to scorch.) Remove from heat. Transfer to a bowl to cool to room temperature.
When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC).
Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds (remember, the French call them “rocks,” so they can be a uneven – for smoother rounds, dampen your hands), then place them evenly spaced on the baking sheet. Bake the macaroons until deep golden brown, about 18 to 20 minutes. Cool completely.
To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap or parchment paper. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

Unsweetened shredded coconut is available in most natural food shops or you can purchase it online. Flaked coconut is larger and I haven’t tried these macaroons with the flakes but if that’s all you have, I would pulse the flakes in a food processor a few times until they’re finely shredded.
Storage: The baked macaroons will keep for up to three or four days if stored in an airtight container. If dipped in chocolate, store the cookies in a cool place. The dough can be refrigerated for up to one week or frozen for at least two months.

Liang Foremost (Chilled Sesame Noodles) – Connoisseur Dad, Don’t Let The Title Idiot You

Soup

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August 27, 2024

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Liang Foremost (Chilled Sesame Noodles) – Connoisseur Dad, Don’t Let The Title Idiot You

Lyn found this recipe and thought it would be good for our no meat Monday meal. It was! I love the taste of toasted sesame oil and have never used sesame paste so I thought give it a try. Couldn’t find it in the grocery stores in our area and seeing that there were no chinses markets close enough so it was Amazon to the rescue.

Ingredients

1 lbs. fresh noodles or dry 8 oz..

Sesame sauce

4 tbsp (1/4 cup) Chinese sesame paste.
1 tbsp Mayonnaise.
1 tsp Chili Oil (divided – 2 tsp and 1 tsp).
2 tsp sesame oil (divided 1tsp-1 tsp).
3 tbsp light soy sauce.
5 tsp Chinese/Taiwanese black vinegar.
4 tsp water .
1 tsp Chinese/Taiwanese black vinegar rice vinegar or even wine. vinegar is fine if you can’t find this.
4 tsp fine sugar.
1 tsp garlic crushed.
1 ½ fresh grated ginger.
½ tsp fine salt to taste.
1 tsp ground white pepper or a very generous grind of black pepper to taste.

Other optional ingredients

4 hardboiled eggs
160 g beansprouts (2 handfuls)
4 scallions thinly sliced.
Persian or mini cucumber sliced in matchstick size.

Instructions

Bring 3 quarts of slightly salted water to boil in a large pot. Add noodles and reduce heat to maintain a gentle simmer, stirring occasionally, 3-5 minutes until almost tender. See package instructions. The center of noodles should be firm and slightly opaque. Meanwhile place 1 tsp sesame oil in large bowl.
Drain noodles very well in colander add to bowl and mix to coat. Transfer to baking sheet and spread into an even layer. Refrigerate until cold, about 20 minutes.
While this is cooling whisk together sesame paste, mayonnaise, 2 tsp of chili oil and remaining 1 tsp sesame oil. Now add soy sauce, vinegar, water, sugar, 1 tsp garlic, and ginger and whisk until smooth. Season dressing with remaining chili oil and ½ teaspoon of garlic. Add noodles and toss until well combined.
Divide noodles evenly among serving bowls and garnish your choice cucumber, scallions, eggs and bean sprouts or have these on separate plate for others to garnish how they wish.

Info

Chinese sesame paste and tahini are both made from sesame seeds, but they have different ingredients and flavors:

Ingredients

Chinese sesame paste is made from toasted sesame seeds, while tahini is made from raw sesame seeds.

Flavor

Chinese sesame paste has a stronger, nuttier flavor, similar to unsalted peanut butter and fresh-pressed sesame oil. Tahini has an earthy, slightly bitter flavor, with a toasted sesame seed flavor that’s not as sweet as peanut butter

Candy Potato Salad – Skinnytaste

Healthy

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August 27, 2024

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This post may contain affiliate links. Read my disclosure policy.

This healthy Sweet Potato Salad with avocado combines sweet, creamy, warm, and cold elements and can be enjoyed warm or cold. It’s a great vegetarian meal or side dish.

Sweet Potato Salad

If you’re looking for a dish that’s not only packed with flavor but also loaded with nutrients, this Sweet Potato Avocado Salad is the way to go. It combines roasted sweet potatoes with creamy avocado and baby arugula and works well as a side or a meatless main dish. Roasting the sweet potatoes brings out their natural sweetness and gives them a slightly caramelized exterior that contrasts beautifully with the avocado. To enhance their flavor, I toss the sweet potatoes in olive oil, salt, and paprika before roasting. Great for lunch or a light dinner. For more hearty salads, try my Kale Salad with Roasted Sweet Potato and Dried Cherries or Green Goddess Potato Salad with baby red potatoes.

Why You’ll Love This Sweet Potato Salad Recipe

The first time I tried warm sweet potatoes tossed with vinegar in this Sweet Potato Tandoori Salad, I fell in love and have been hooked ever since! There’s something about the sweet, salty, acidic combination that just works so well. Here’s more reasons to love this vegetarian salad!

Nutritious: Sweet potatoes, arugula, and avocado are all packed with fiber, vitamins, and minerals, making this colorful salad an excellent way to get your daily dose of veggies.
Easy to Prepare: It’s quick and simple to make and perfect for meal prep, ensuring you have a delicious option ready whenever you’re hungry.
Dietary Restrictions: It’s high-fiber, vegetarian, vegan, gluten- free, Weight Watchers-friendly, dairy-free, and anti-inflammatory.

If you make this healthy sweet potato salad recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

What You’ll Need

This salad combines nutrient-rich vegetables with an apple cider vinaigrette, here’s the ingredients: (See the complete recipe with measurements in the recipe card below.)

Sweet Potatoes: Peel and chop sweet potatoes into small cubes.
Olive Oil: Coat the potatoes in olive oil before roasting them.
Seasoning: Sweet paprika, garlic powder, kosher salt, black pepper
Red Onion adds a little crunch.
Arugula: Peppery arugula complements the sweetness of the potatoes.
Avocado adds a creamy texture and heart-healthy fats.
Sweet Potato Salad Dressing: Olive oil, apple cider vinegar, honey, salt, cumin

How to Make Sweet Potato Salad

Roast the sweet potatoes, make the dressing, and toss everything together for this easy sweet potato avocado salad recipe. The recipe card at the bottom has the complete instructions.

Season the Sweet Potatoes: Combine the 4 spices in a small bowl. Drizzle the potatoes with oil and season them with the spice mix.
Roast The Sweet Potatoes: Bake the potatoes for about 30 minutes at 400°F, tossing halfway through.
Make the Dressing: Whisk the vinaigrette ingredients in a large bowl and add the red onions.
Make the Salad: Add the hot sweet potatoes to the dressing and let cool for at least 5 minutes. Once cool, add the arugula and toss with olive oil and salt.
Add the Avocado: Divide the salad between 4 bowls, add more salt and pepper if needed, and top each with avocado.

Variations

Potatoes: Substitute butternut squash.
Onions: Replace red onions with shallots or scallions.
Greens: Swap arugula with spinach.
Paprika: Smoked paprika will also work if you don’t have sweet.
Vinegar: Sub white wine vinegar or red wine vinegar.
Sweetener: Use maple syrup or agave instead of honey.
Cheese: Add goat or feta cheese.

Serving Suggestions

Sweet potato avocado salad is perfect for a light lunch, barbecue, or a side dish with grilled meats or roasted chicken. If you’re serving it at a party or want another side to round out your meal, cornbread muffins, veggie kabobs, or broccoli salad would be good options.

Storage

Meal Prep: This salad holds up well as leftovers, making it great for meal prep. Just be sure to add the avocado right before serving to prevent it from browning.
Refrigerator: Store it in an airtight container for 3 days. Eat it cold or let it sit on the counter for 30 minutes to come to room temperature.

More Sweet Potato Recipes You’ll Love

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Yield: 4 servings

Serving Size: 2 cups

Preheat the oven to 400F.
Place the sweet potato cubes on a baking sheet. Drizzle with the olive oil and toss. In a small bowl, stir together the paprika, garlic powder, 1/2 teaspoon salt and black pepper.
Sprinkle the spice mixture over the potatoes and toss to combine. Bake 13-15 minutes, toss then bake for additional 13-15 minutes, or until tender.
While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.
Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing, then let them cool at least 5 minutes.
Once cool, add the arugula, 1 teaspoon olive oil and 1/8 teaspoon salt and toss well.
Divide 4 bowls, adjust salt and pepper to taste then top with 1 ounce avocado in each bowl.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 2 cups, Calories: 290 kcal, Carbohydrates: 35 g, Protein: 3.5 g, Fat: 16 g, Saturated Fat: 2 g, Sodium: 543.5 mg, Fiber: 7 g, Sugar: 8.5 g

The 2025 version of Dietary Tips for Individuals is nearing the end line

Seasonal

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August 27, 2024

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The 2025 version of Dietary Tips for Individuals is nearing the end line

Deadlines are approaching for another important governmental function involving food.

The Dietary Guidelines for Americans for 2025 are being worked on to provide advice on what to eat and drink to build a healthy diet that can promote healthy growth and development, help prevent diet-related chronic disease, and meet nutrient needs.

The expert Dietary Guidelines Advisory Committee, whose members were named in early 2023, has met five times, with only one more meeting possible on Sept. 25-26, 2024, if necessary. If there is a sixth meeting, registration details will be made available to the public close to the meeting date.

The committee consists of 20 nationally recognized experts in food and nutrition.

Since 1990, the Secretaries of Agriculture and Health and Human Services have been required by law to publish the Dietary Guidelines for Americans every five years. The expert committee’s recommendations must be handed off to the Secretaries who make the final decisions. The Dietary Guidelines then became the cornerstone of federal food and nutrition guidance.

“The nature of dietary guidance, providing advice on foods and nutrients to eat more or less of, has remained relatively consistent,” according to the government. “However, some of the specific messages have changed as the nutrition science has progressed and the methods used to review the science have advanced.”

The five-year update of the Dietary Guidelines is now winding down and has been a scientifically rigorous, multi-year process.

The U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) have identified proposed scientific questions with input from federal experts and the public and then gained the review of the Dietary Guidelines Advisory Committee.

It has been up to the committee members to refine and prioritize the questions, collaborate to develop protocols that describe how they plan to review the science, review and synthesize the evidence based on their protocols, present their scientific findings, and consider public comments.

The Committee’s work culminates in a comprehensive scientific report on the current state of nutrition science and provides independent recommendations to HHS and USDA.

Upon delivery of its report to the Secretaries or when its 2-year charter expires, whichever comes first, the Committee’s activities will finish, and the Departments will develop the next edition of the Dietary Guidelines, informed by the Committee’s work, existing evidence-based federal guidance, federal agency input, and public comments.

The Committee examined the evidence using three approaches: Data analysis, food pattern modeling, and systematic reviews. Each approach has its own rigorous, protocol-driven methodology and plays a unique, complementary role in examining the science. For each approach, staff from HHS and USDA supported the Committee’s review of the evidence.

This year’s update of the Guidelines has yet to generate much controversy.

According to the National Institutes of Health, the committee examined the fact that about 36 percent of people in the U.S. are lactose-intolerant.

Earlier, the potato industry was concerned about potatoes’ future in this year’s and future Dietary Guidelines for Americans. But Secretary of Agriculture Tom Vilsack and Secretary of Health and Human Services Xavier Becerra sent a letter to Sen. Susan Collins, R-Maine, assuring her there is no intent or effort underway to reclassify potatoes as a grain under the guidelines.

The USDA and HHS are jointly responsible for updating the guidelines.

“The Dietary Guidelines for Americans is a framework for healthy eating, not a one-size-fits-all mold everyone must fit into,” the letter said. “ The U.S. population is diverse, reflected in what and how we eat. “

While HHS and USDA acknowledge that most Americans do not follow the guidelines, the U.S. wine industry is concerned about following the World HealthOrganization’s guidelines. U.S. dietary guidelines say men can safely have two drinks daily, and women can have one. Canada’s dietary guidelines recommend no more than two drinks per week, with polls showing that 66 percent of people aged 21 to 39 said they would cut back.

The current ninth edition of the Dietary Guidelines for Americans (DGA) is for 2020-25. For the first time, it includes dietary guidelines for children from birth to 23 months.

At the end of the last five-year exercise, HHS and USDA rejected the advice of the last expert panel, which recommended that the guidelines set new lower targets for sugar and alcoholic beverage consumption.

Earlier this year, the German Society for Nutrition (DGE) released new dietary guidelines for Germany, which focus more on plant-based foods and highlight health and sustainability.

Germany’s dietary guidelines call for a 75 percent plant-based diet and a 25 percent animal-based diet. The guidelines also recommend plant-based fats like vegetable oils over animal sources like butter.

(To sign up for a free subscription to Food Safety News, click here.)

Frozen Yogurt – Recipesedge

Desserts

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August 27, 2024

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When I first wrote about this frozen yogurt recipe in 2007, I started by saying, “Pinkberry Frozen Yogurt has nothing on the recipe in David Lebovitz’s cookbook The Perfect Scoop.” It was peak fro-yo era and in front of me was a book brimming with both wildly creative and classic ice cream flavors. While it might seem a bit peculiar to choose to go the frozen yogurt route over ice cream, Wayne loves yogurt. He had been traveling all week, I chipped the freezer burn off the ice cream maker and churned up the creamiest frozen yogurt for him to enjoy when he arrived home. You should absolutely make some too.

David’s simple, three ingredient recipe delivers a wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen deliciousness. And, believe me, as a California native, I know good fro-yo when I taste it. It is actually rare thing. You might be tempted to add sweet swirls, crushed fruit, or chocolate chunks. For the first go-around, don’t. Restrain yourself. Use good yogurt and enjoy it straight the first time around. Decide on twists for the future.

Which Ice Cream Maker?

For a long time I used a little Krups Ice Cream Maker, one of the ones you leave in your freezer. It served me well for years, delivering batch after creamy batch. I eventually invested in a Breville Smart Scoop. David has ice cream maker recommendations on his site as well. Spoiler alert, he also has a Smart Scoop but also highlights others at a range of price points.

Frozen Yogurt Variations:

Plain Whole-Milk Yogurt: David noted in the comments below, “I’m glad many of you’ve been enjoying the frozen yogurt and thanks to Heidi for sharing the recipe. To those of you who’ve asked about reducing the fat in the recipe, I often make this with plain whole-milk yogurt which I don’t strain. Simply substitute equal quantities: 1 cup whole-milk yogurt per 1 cup strained yogurt. In the book, I give instructions for making frozen yogurts both ways with plenty of fresh-fruit variations, including strawberry, peach, cherry, and berry. The version Heidi made has a nice tangy yogurt flavor and is creamier than one made with unstrained yogurt. Low-fat yogurt can be used but the frozen yogurt will have a relatively firm texture once it’s deep-chilled in your freezer. Happy churning!”
Almond Saffron: Infuse a pinch of saffron into a couple teaspoons of almond extract for an almond-saffron twist.
With Granola: This frozen yogurt is really great topped with this crunch Peanut Butter Granola

Pumpkin Tahini Loaf Recipe – A Cozy Kitchen

Main Dishes

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August 27, 2024

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Pumpkin Tahini Loaf Recipe – A Cozy Kitchen

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

This Pumpkin Tahini Loaf is delicious. It’s made with pumpkin puree, creamy and nutty tahini topped with crunchy sesame seeds. It’s not overly sweet and the crumb is tight yet very tender. As it bakes this pumpkin loaf will make your home smell cozy and like fall! This quick bread is easy to prep in 15 minutes and tastes so good with a warm Pumpkin Spice Latte in the morning!

Fall is for all things pumpkin and pumpkin spice. Everything from Pumpkin Coffee Cake, Pumpkin Churros, Pumpkin Funfetti Cake and Sesame Pumpkin Chocolate Cake is sure to please!

Overhead view of a Pumpkin Tahini Loaf with a few cut slices.

Ingredients You’ll Need for a Pumpkin Tahini Loaf

Sesame seeds – White and black sesame seeds for color and to give texture to the cake itself plus more for a nice crunchy exterior.
Pumpkin – Use 100% pure pumpkin puree not pumpkin pie filling which contains added sugars and spices.
Pumpkin pie spice – Warm fall spices like ground cinnamon, cloves, ground ginger and ground nutmeg compliment the flavors of pumpkin so well.
Tahini – This a condiment made from blending hulled sesame seeds into a paste. It is nutty and creamy and used throughout the Middle East and North Africa.

For the rest of the ingredients, please refer to the recipe index card below!

How To Make A Pumpkin Tahini Loaf

Prep your baking pan – Grease and line a loaf pan with vegetable oil and parchment paper, leaving overhang so it will be easier to lift out.
Mix your dry ingredients – In a large bowl whisk your dry ingredients together then set aside.
Make the batter – In a medium bowl whisk together pumpkin puree, oil, tahini, eggs and sugar. Pour the wet ingredients into the dry ingredients mixing until just combined. Pour the batter into the loaf pan then sprinkle with more sesame seeds.
Bake your pumpkin loaf for 40 – 45 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

Tips and Tricks

Don’t over mix the batter – Stir until the flour is just combined. Over mixing can cause your loaf to be tough and dense.
Use parchment paper – In addition to greasing the loaf pan, line it with a sheet of parchment paper leaving overhang on the sides so you can easily lift the loaf out after baking.
Uses for leftover pumpkin puree – Since we are only using 1 cup of pumpkin for this recipe, use up the rest of it by making a Pumpkin Spice Latte, Iced Pumpkin Spice Latte, Pumpkin Chocolate Chip Cookies or Pumpkin Pasta alla Vodka.

Recipe FAQs

Why does my pumpkin bread have no flavor?

Warm fall spices like those in pumpkin spice mix really help to the bring out the flavor of the pumpkin into the loaf. I also added tahini paste because it gives a delicious but subtle nutty flavor.

Why is my pumpkin loaf dry?

Try not to add too much flour, the batter should be wet and loose. Also make sure to use vegetable oil instead of butter. Even though butter adds lovely flavor it can make your loaf dry and heavy. Oil is a better choice to add moisture and lightness.

What is tahini?

Tahini is a condiment made from toasted sesame seeds that is ground into a paste. It’s known as the star of such amazing dishes like hummus, baba ganoush and halva. It’s glorious and adds such nice flavor to so many dishes. It can be slightly bitter which makes it an interesting addition to sweet applications, in which case you’ll need to add extra sugar to offset its bitterness.

Overhead view of a Pumpkin Tahini Loaf on a counter with slices and cups of coffee arranged all around.

More Fall Recipes

If you tried this Pumpkin Tahini Loaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Grease and line a 8×4-inch or 9×5-inch with a sheet of parchment so that you have extra on the sides (this makes it easy to lift the loaf out). Preheat oven to 350 degrees F. *If you use a 9×5-inch loaf pan, it’ll be a bit more stout than using a 8×4-inch.
In a large bowl, whisk together the flour, white and black sesame seeds, baking powder, baking soda, pumpkin pie spice and salt.
In another medium bowl, whisk together pumpkin puree, oil, tahini, eggs and sugar, until very smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined, being sure not to over-mix. Add the batter to the loaf pan and smooth out the top.
Sprinkle the top with sesame seeds. Bake for about 45 to 50 minutes, until a skewer comes out mostly clean (a few crumbs are ok!).
Cool in pan for about 10 minutes and then remove and place on a cooling rack.

Tips and Tricks

Don’t over mix the batter – Stir until the flour is just combined. Over mixing can cause your loaf to be tough and dense.
Use parchment paper – In addition to greasing the loaf pan, line it with a sheet of parchment paper leaving overhang on the sides so you can easily lift the loaf out after baking.
Uses for leftover pumpkin puree – Since we are only using 1 cup of pumpkin for this recipe, use up the rest of it by making a Pumpkin Spice Latte, Iced Pumpkin Spice Latte, Pumpkin Chocolate Chip Cookies or Pumpkin Pasta alla Vodka.

Nutrition information is automatically calculated, so should only be used as an approximation.

Matzo Ball Soup – This Woman Likes to Eat!

Soup

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August 27, 2024

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Matzo Ball Soup – This Woman Likes to Eat!

I wasn’t raised in a Jewish family so wasn’t ever given the chance to experience some of the best, most flavorful, dishes that, thankfully, I was able to enjoy when I began visiting #TheRollAndRye deli in Culver City, CA with my father-in-law. Latkes, sweet noodle kugel, and matzo ball soup, if you haven’t had them made by a good Jewish cook, are treats you need to taste to appreciate!

When I married into the family I, not his Jewish daughter or granddaughter, was gifted with his Mother’s 80+ year old Jewish cookbook with his single request that I make noodle kugel for him. #DoneDeal

Fearing I couldn’t duplicate the soups he loved so well, until I came across this recipe in #Delish Magazine, I never attempted matzo ball soup. The lightness of the matzo balls makes them better than any I’ve ever tried.

SERVES 8 • TOTAL TIME 2 HR 30 MIN

FOR THE CHICKEN SOUP

2 tbsp. extra-virgin olive oil
1 Onion, quartered
2 Carrots, cut into appx. 4” pieces
4 stalks celery, cut into appx. 4″ pieces
1 Turnip, quartered
1 Parsnip, cut into appx. 4” pieces
1 whole chicken, about 2 1/2 to 3 lb.
6 Cups (48 oz) homemade chicken broth
4 Sprigs fresh dill
4 Sprigs fresh flat-leaf parsley
Kosher Salt
Freshly ground black pepper

FOR THE MATZO BALLS

4 eggs
1/2 Cup melted chicken fat (shmaltz)
1/2 Cup Seltzer water
1 Cup Matzo meal
1 tsp. Kosher Salt
Freshly ground black pepper

1. Soup: In a very large pot over medium heat, heat oil. Cook onion, carrots, celery, turnip, and parsnip, stirring occasionally, until vegetables are fragrant, about 2 minutes. Place chicken on top of vegetables and toss so chicken gets slightly covered in veggies and oil. Add broth and enough water to just cover chicken. Add dill and parsley; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, 2 hours.

2. Remove chicken (shred for soup or reserve for another use). Reserve a few carrot pieces (to be sliced and added to soup later), then strain broth into a large bowl or measuring cup; season with salt and pepper. Discard remaining vegetables and herbs.

3. Matzo balls: In a medium bowl, beat eggs. Add fat and seltzer and mix well to combine. Add matzo meal, salt, and pepper and mix well, ensuring all matzo meal is incorporated into egg mixture. Refrigerate at least 30 minutes. 4. Meanwhile, bring a large pot of water to a boil. Using a cookie scoop (for medium matzo balls) or ice cream scoop (for large matzo balls), form mixture into balls, smoothing by rolling between slightly wet hands. Drop each ball into boiling water. (They will sink initially but rise as they cook.) Cook until centers of balls are fully cooked through, 25 to 35 minutes. They’ll look dense and dark yellow in the center if they’re not done.

5. Add matzo balls to soup, or place into serving bowls and top with soup. Top with chicken (if using), reserved carrots, and dill.

TIP** Double the recipe and make a second batch of #MatzoBalls to freeze. After cooking the matzo balls, place them on a parchment-lined baking sheet and freeze. Once frozen, you can transfer to a resealable plastic bag. To prepare, drop frozen balls into boiling broth and cook until heated through.

TIP 2** Matzo balls are sponges for flavor: They soak up whatever is around them. All the more reason to make sure the stock they’re sitting in is as good as possible.

Recipe courtesy of JOANNA SALTZ – Delish Magazine, April 2022

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FDA says outbreak traced to cucumbers has ended with greater than 500 individuals sickened

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August 27, 2024

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FDA says outbreak traced to cucumbers has ended with greater than 500 individuals sickened

Federal officials report that an outbreak of Salmonella infections traced to cucumbers has ended.

In an update on Aug. 22, the Food and Drug Administration reported that 551 people had been sickened in the outbreak, up from 449 reported on Aug. 14. According to the Centers for Disease Control and Prevention, the outbreak stretched across 34 states and the District of Columbia.

There are likely many more people who became infected because some do not seek medical attention, and others are not specifically tested for Salmonella infection. The CDC reports that for every one person identified in a Salmonella outbreak, there are 29 others who go undetected.

The FDA reported that cucumbers from Bedner Growers Inc. of Boynton Beach, FL, and Thomas Produce Company of Boca Raton, FL, are likely the sources of illnesses in the outbreak. However, according to the FDA, these growers do not account for all the illnesses in this outbreak.

The growing and harvesting season is over, and no product from these farms is on the market, likely with no ongoing risk to the public.

The FDA conducted an on-site inspection at Bender Growers Inc. and Thomas Produce Company and collected samples. Salmonella Braenderup was detected in canal water samples from both farms.

Whole Genome Sequencing analysis determined that the water used by Thomas Produce Company contained Salmonella, which matches a strain of Salmonella Braenderup that caused some of the illnesses in the outbreak. Additionally, as previously reported, the water used by Bedner Growers Inc. also contained Salmonella, which matched a different strain of Salmonella Braenderup that caused some of the illnesses in this outbreak.

Additional types of Salmonella were detected in soil and water samples collected at both Bedner Growers Inc. and Thomas Produce Company.

The FDA found that Salmonella contamination at both producers had caused illnesses in recent years.

“Multiple other strains of Salmonella, unrelated to this outbreak investigation, found at Bedner Growers Inc. and Thomas Produce Company matched clinical isolates from illnesses in the National Center for Biotechnology Information’s (NCBI) database that occurred in 2024 and previous years,” the FDA reported.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. However, anyone can become sick with a Salmonella infection. According to the CDC, infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.

Anyone who has eaten cucumbers and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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Greek Kofta Kebabs – RecipeTin Eats

Quick Meals

Team Recipes

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August 26, 2024

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This is a Greek lamb kofta kebab made using a special spice blend recipe given to me by the owner of Kalimera Souvlaki Art, a very popular Greek gyros shop in Melbourne, Australia. It’s simple, but unique and really, really good!

Greek Kofta Kebabs

Today’s recipe is the result of looking for something a little different to make with a packet of lamb mince. And wow, it is good! It isn’t a strictly authentic version of Greek kofta kebabs, but it comes from a very well respected Greek source. Specifically, a gyros shop in Melbourne called Kalimera Souvlaki Art based in the heart of the Greek community in Oakleigh.

To cut a long story short, I was doing a story on Kalimera for Good Food and managed to cajole the owner, Thomas Deliopoulos, into sharing this gyros marinade recipe with me. He’s Greek, in case you didn’t guess (😅) and he’s a chef by background.

Kalimera Souvlaki Art in Oakleigh, Melbourne

I didn’t realise it at the time, but Kalimera has a cult following, with the likes of Ben Shewry (one of Australia’s most respected fine dining chefs) and New York Times’ Sam Sifton raving about it.

It also has me raving, and one day I will share his gyros recipe here on my website too. Until then, you can find it on Good Food here and today we’re using the the Kalimera secret gryos spice mix to make outrageously delicious lamb kofta kebabs!

Ingredients in Greek Kofta Kebabs

Here’s what you need to make these Greek Kofta Kebabs.

For the kofta kebabs

As noted above, the spice mix used for the Koftas is based on the chicken gyros recipe from Kalimera Souvlaki Art, tweaked to make it more suitable for lamb which has a stronger flavour than chicken. It’s a special blend with a combination of spices I never would have thought to use for a Greek flavoured dish. But wow, it is something special!

Skewers – Get shortish ones that will fit in the pan on the stove. I use 18cm / 7″ ones. If you’re planning to cook these on the BBQ, a) I’m free to join; and b) soak the skewers in water for 30 minutes before using (so they don’t burn).
Lamb mince – The spice mix is designed to compliment lamb which has a stronger flavour than other proteins. And lamb is on point for Greek food! However, I’ve tried it with beef too and it’s terrific. I think it’s too strong for chicken, turkey and pork.
Garlic – 3 big plump cloves. The Greek love garlic – and so do I!
Dried oregano – The Greek also love dried oregano, so we’re using quite a lot. 4 1/2 teaspoons, to be exact! The combination of plenty of dried oregano and garlic is a never-fail classic Greek combination.
Paprika and mustard powder – These add warmth and earthy flavour. I just use regular paprika (sweet paprika) though smoked paprika would also be lovely, I think.
Curry powder – The secret ingredient that adds layers of flavour and a lovely warm colour to the mixture. We only use 1 1/2 teaspoons, just enough to add a hint of flavour but not enough to make it taste like curry. I use mild but feel free to use hot if you want it spicy! Any regular brand of curry powder is fine, I use Keens or Clives of India (common grocery store brands in Australia).
Salt and pepper – For seasoning.

Secret sauce for Greek lamb kofta kebabs — Copycat of Kalimera’s secret sauce

Making Greek lamb kofta kebabs — Copycat of Kalimera’s secret sauce

kalimera’s secret sauce

The owner of Kalimera didn’t reveal the exact recipe for his secret sauce. But he did talk through what was in it, so my brother and I came up with a copycat ourselves. I have to say, I think it’s pretty similar! You’ll be rummaging around to find anything to dip into it – veggie sticks, crackers, chips!

Greek yogurt or Greek-style yogurt – Plain, unsweetened.
Mayonnaise – preferable whole egg, which has a smoother flavour than non-whole-egg mayonnaise.
Extra virgin olive oil – For a bit of extra richness and flavour.
American yellow mustard – yes, the bright yellow American stuff! Another secret ingredient I never would have thought of and might look out of place in a Greek sauce, but the presence of which is validated knowing that Kalimera uses it. 😃 Totally works here for flavour and adding warm colour to the sauce.
Spices – garlic powder, paprika (sweet/regular, not smoked or spicy) and salt

bready greek pita bread

And here’s the pita bread I used to make those big cosy overstuffed wraps you see in this post:

Greek pita breads are thicker and breadier than flatbreads which are more pliable so you can make wraps ie you wrap the bread entirely around the filling. I’m using a brand called Golden Top Bakery (picture above) which is popular with Greek food shops and restaurants across Sydney. The packet is labelled “souvlaki bread” and is about 6mm/ 0.25″ thick. Not to be confused with another product they sell labelled as “pitta bread” which is a thinner flatbread that is not as bready (~4mm / 1/6″ thick), though this this would be fine to use too.

Whatever you use, warm it up! It’s so much nicer. Also for pita bread, it’s essential so the bread doesn’t break when you fold it. I’ve popped directions for reheating in the recipe card.

the vegtables

Here’s what I used for the vegetables – tomato, lettuce and red onion. Classic options offered at souvlaki shops in Australia. Though actually, in Greece, it’s common to bypass fresh veg and stuff with hot chips instead! Carb on carb perfection.😊 (But for the sake of making this a sensible dinner option, I’m option for some greens instead).

How to make Greek Kofta Kebabs

You could skip the skewering to save time. But for a little Greek spirit, it’s worth the effort!

1. Sauce first

Make the sauce first, so the flavours have a chance to meld while you make the koftas. Just mix the ingredients up then set aside on the counter.

2. MAKE THE Kofta kebabs

Good rule of thumb so you don’t over work the meat and make your koftas tough – stop once the spices are mixed through the meat.

Mix all the kofta ingredients in a bowl using your hands. Yes, you’ve gotta get in there and get your hands dirty, there’s no other way! Just mix until the spices are evenly dispersed throughout. I use a kind of scrunching motion with my hands, I find that’s the most effective.
The dirty hands in question, hard at work! 🙂

Shape – Portion into 8 then squeeze/roll into logs about 13cm/5″ long. Thread onto skewers then flatten to 1.25cm / 0.5″ thick so you have a nice surface area that can be cooked into a gorgeous golden crust more easily than cylindrical logs. They also cook faster and more evenly.
Cook – Heat oil in a non stick pan over medium high heat, or on a BBQ for a more authentic experience. Cook half the koftas for 2 minutes on each side, then just 30 seconds on the thin edges just to get a bit of colour on them. Lower the heat if they are browning too quickly. Because of the spices, they will cook up a beautiful deep golden brown colour if you control the heat properly. If not, they will burn!!

Remove cooked koftas onto a plate then cook the second batch. You won’t need more oil because you’ll get fat out of the lamb.

3. SERVING AND ASSEMBLING

Serving – To serve, pile the koftas on a platter with the lettuce, tomato, onion, sauce and warmed breads on the side. Let everybody help themselves!
Making kofta kebab wraps – This is how I make the wraps. There’s a very specific order! Firstly, spread sauce down the middle of the pita bread / flatbread. Top with lettuce – the sauce will glue it in place. Then place 2 koftas on top (remove the skewers). Well, I’m greedy so I use 2. If you’re not, you can use 1.

Place tomato on the side, sprinkle with onion then dollop with more sauce. Fold (or roll to enclose, if using flatbreads). Then bite! It’s so satisfying. 🙂

I love meals that are assemble-yourself situations, so this one rates highly in my books. Less work for me! If I have more than 8 people over for a lunch or dinner, I can pretty much guarantee it will be a DIY arrangement rather than à la carte. Who has the time to plate up and serve 8 people? Not me! Put your own meal together! 😂

It’s also appealing that this is excellent cooked on the barbecue, making it ideal for outdoor gatherings during warmer months. And the smell when these koftas are cooking is phenomenal!

Leftovers keep well, so don’t be afraid to err on the side of caution and scale up. Make bowls for lunch tomorrow, then Greek “tacos” for dinner the night after. Or chop them into bite size pieces, and toss into your morning omelette as I did. – Nagi x

PS If you’re after a traditional Greek lamb mince kofta recipe, I suggest using this one from the website My Greek Dish which is a great resource for authentic Greek recipes. The spicing includes cinnamon so there are similarities to Middle Eastern lamb koftas.