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Tag Archives: recipe blogger

Spring Market Chopped Salad

08 Wednesday Apr 2015

Posted by Nicole Small in brunch, dairy free, easy recipe, gluten free, healthy recipe, vegetarian/vegan

≈ 2 Comments

Tags

clean diet, dairy free, fit food, fitness, food, food blog, food blogger, gluten free, healthy, healthy food, healthy recipe, recipe, recipe blogger, tomato, vegan, vegetable, vegetarian

Clean and satisfying tomato and cucumber salad inspired by the farmers market, with fresh basil, lemon juice, olives and sea salt.

Spring Farmers Market-Inspired Chopped Salad via Tsiporah Blog

Spring is here! I love simple chopped salads like this when the weather starts to warm up and my body craves cool, clean foods. This is my favorite type of meal to make when I get home from the farmers market and I have a bag full of fresh, crisp produce just begging to be eaten. This little salad is light, nourishing and clean.

This past week a sweet woman at the farmers market gave me two whole bunches of these gorgeous orange and yellow flowers with edible petals. What a luxury! I added them to this salad for a pop of beauty – if those tomatoes weren’t beautiful enough.

Farmers Market Tomato Salad via Tsiporah Blog

Lately I’ve especially appreciated simple, healthy meals to nourish my body and my mind. I value my quiet moments in the kitchen when I get to prepare beautiful foods, or when I have the honor of creating a meal for someone I love. Cooking is my meditation. My joy. I’ve been bursting with creative energy and I’m grateful for easy and fresh salads like this one.

Market Inspired Spring Tomato Salad

One of my favorite parts about Spring is the energy of renewal. If you don’t feel it inside, you can certainly feel it in the air, see it in the greenery, and witness it in the abundance that’s overflowing at the farmers market. I’m excited because I have a thriving mini container garden this year! I’m growing sweet bell peppers, mint, yams, potatoes, onions, thai basil, thyme, rosemary and a few pretty flowers. I’m excited to see what, if any, produce I get this year! I’ll keep you all updated 🙂

For now, enjoy this Spring Market Chopped Salad.

Spring Market Chopped Salad

Ingredients

1 cup quartered cherry tomatoes
2 chopped persian cucumbers
1 tbsp chopped red onion
1/4 cup quartered castelvetrano olives
4 slivered fresh basil or thai basil leaves
Juice of 1/2 lemon
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Optional: pinch of dried chili flakes or minced fresh chilies, to taste

Directions

Combine quartered cherry tomatoes, persian cucumber, red onion, castelvetrano olives and basil in a bowl. Toss to combine. Squeeze lemon juice over the salad, add olive oil and sprinkle with salt and pepper. Taste for seasoning and enjoy! You can eat this salad as is, spoon it atop crisp-tender butter lettuce (my favorite!), or have it as a side along with fresh grilled fish.

Spring Chopped Salad

What’s your favorite Spring recipe? Share in the comments, I’d love to know!

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Apple Pie Bars

08 Friday Nov 2013

Posted by Nicole Small in Autumn/Fall, dessert, dessert recipe, Holidays, sweets, Thanksgiving, vegetarian/vegan

≈ 1 Comment

Tags

apple, apple pie, dairy free, dessert, dessert recipe, food, food blog, food blogger, gluten free, holidays, pie, recipe, recipe blog, recipe blogger, sweets, thanksgiving, thanksgiving recipe

Apple Pie is one of the most traditional Autumn and Thanksgiving dessert recipes, alongside Pumpkin Pie and Derby Pie (at least in our house!). The combination of apples with warming spices, a buttery crumble topping and flakey pie crust to hold it all together is just dreamy with these upcoming chilly Autumn days. My suggestion? Cozy up on a Saturday afternoon, bake a batch of these and enjoy them alongside a warm mug of chai tea or coffee with cardamom.

Apple Pie Bars Recipe for Thanksgiving  via Tsiporah Blog

Pies in bar form are brilliant, truly. They are easy to eat, they’re great for on-the-go (think bringing lunch to work, or packing a special treat in your kid’s lunch boxes, or a snack while running out the door…), and they re-heat beautifully. After I made my Derby Pie Bars last year I fell in love with the idea and proceeded to create these Apple Pie Bars.

Autumn Apples

These have all of the flavors of traditional apple pie, yet they are more convenient and easier to eat. They would be a great addition to your Thanksgiving dessert table (dessert deserves its own table, obviously). They would also be nice to bring to a party during the holidays, or as a sweet housewarming gift.

Apple Pie Bars

Ingredients

Crust
Whip up a half batch of my favorite cobbler/pie crust recipe

Filling
5 cups apples, peeled and chopped
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar
1 tbsp maple syrup
3 tbsp melted butter

Crumble Topping
1 1/2 cups flour
1/3 cups oatmeal
2/3 cups brown sugar
6 tbsp butter
2 tsp cinnamon

Butter, for the pan

Apple Pie Bars for Autumn via Tsiporah Blog

Directions

Prepare crust as directed and refrigerate for 30 minutes to an hour.

Preheat your oven to 350 degrees F. Peel and chop 5 cups of apples, which is about 6 large apples. Place the chopped apples in a bowl and combine with cinnamon, pumpkin pie spice, brown sugar and maple syrup.

In a large skillet with tall sides, melt 3 tbsp butter. Pour the apple mixture in and sauté over low heat just until the apples begin to soften slightly (not more than 10 minutes).

Apple Pie Bars recipe for Thanksgiving Dessert - via Tsiporah Blog

This is obviously not a big enough skillet, which I realized after I took this picture and then I switched pans

While the apples are cooking, combine all ingredients for the crumble topping in a food processor and pulse just to combine. Butter a square or rectangular pan. I used a nice, deep square pan but you can even use a brownie pan.

Roll out the dough and place it in the bottom of the pan, with the sides folded over the edges of the pan.

Tip: The easiest way to do this, which my great grandmother taught me, is to loosely roll the dough onto your rolling pin, hover your rolling pin above your pie pan, and gently unroll the rough so that it falls softly on top of the pan. From there you can gently maneuver and press it down into the bottom.

Apple Pie Bars for Thanksgiving

Pie crust recipe via Tsiporah Blog - how to get pie crust into your pan

Once the apples are done, pour them straight from the skillet into the prepared pan. Press the apples down with a rubber spatula to flatten them and then top with the crumble mix. Trim any extra crust around the edges, or fold it down to create a little bit of a rim around the apple pie bars.

Apple Pie Bars Recipe - Thanksgiving Dessert

Apple pie crumble topping

Bake at 350 degrees for 30-45 minutes, or until the crust and crumble topping are both golden brown. If the crumble begins to brown too quickly, loosely cover the pan with foil.

Baked Apple Pie Bars

Once they are done, let them cool for about 10 minutes before digging in. You can top these with vanilla bean ice cream, or enjoy them as is!

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Grilled Romaine Salad

15 Thursday Aug 2013

Posted by Nicole Small in gluten free, grilled, salad, salad dressing, summer, vegetarian/vegan

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Tags

food, food blog, food blogger, gluten free, healthy recipe, recipe, recipe blog, recipe blogger, summer, vegetarian

One time while I was in California with my Mom and my sister we visited a nice restaurant right on the beach. My Mom ordered a grilled romaine salad, which I imediately wrote off as one of the grossest things I had heard of. But when her salad came, piled high with goodies and a creamy cilantro dressing, I was super jealous. She let me taste it and I regretted my order and wished I had gotten the salad, too. Since then, Grilled Romaine Salads have become a favorite summer dinner. They are so satisfying and flavorful in a way that normal salads just can’t match!

Wilted Romaine Salad Recipe via Tsiporah Blog

Grilled Romaine Salad with Cilantro Lime Dressing

Ingredients:

1 romaine heart per person, halved
2 ears of corn
2 tomatoes, chopped
1/2 red onion, chopped
2 tbsp white onion, minced
Juice of 1 lemon
2 oz goat cheese (or any other soft cheese that you like)
1 tbsp sour cream
1 garlic clove, minced
1 tsp minced jalapeno (optional)
1/2 bunch of cilantro, washed and roughly chopped
Bacon, cooked & crumbled (optional)
Olive oil, 1/4 cup for dressing plus extra for grilling
Salt & Pepper

Grilled Romaine Salad Recipe via Tsiporah Blog

Directions

Heat your grill to medium-high. Halve each romaine heart and rub with olive oil. Husk each ear of corn and rub with olive oil. Salt and pepper both the corn and the romaine. Wrap each ear of corn separately in a sheet of aluminum foil. Grill the corn first; it will take longer to cook. Turn it often so that one side doesn’t burn.

Meanwhile, chop the red onion and tomato and set aside.

In a food processor, combine the soft cheese, sour cream, lemon juice, minced garlic & onion, and cilantro. You can also add minced jalapeno if you want your dressing to be spicy. Blend until smooth and then stream in 1/4 cup of olive oil. Add salt and pepper to taste.

Grilled Romaine via Tsiporah Blog

Grill the romaine first face-down just long enough to get char marks and to lightly wilt the lettuce. Then flip the romaine and grill on the other side for about a minute. Remove to a plate and set aside. Remove the corn from the foil and cut the kernels off of the cob.

Summer Grilling Recipes via Tsiporah Blog

To assemble, spoon cilantro dressing over the romaine and top with tomato, red onion, corn kernels and bacon (optional). Serve with a lime wedge.

Grilled Romaine Salad Recipe via Tsiporah Blog

Enjoy!

Ps- the perfect dessert to go with this is grilled peaches with vanilla ice cream (you can even see them grilling in the picture above). I’ll be sharing that recipe this weekend!

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Toasted Coconut & Vanilla Popsicles

25 Thursday Jul 2013

Posted by Nicole Small in dairy free, dessert, gluten free, popsicle, summer, sweet, sweets, vegetarian/vegan

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Tags

dairy free, dessert, dessert recipe, food, food blog, food blogger, gluten free, popsicle, recipe, recipe blog, recipe blogger, summer, summer recipe, sweets, vegan, vegetarian

Summertime is the best time for cold treats, like these decadent, smooth popsicles filled with freshly toasted coconut and pure vanilla. These are perfect to enjoy poolside or for mid-summer storm watching from the patio.

Coconut popsicles have always been my favorite. When I ordered these popsicle molds, I knew that the first ones I would make would be coconut. Not just any coconut though, not your run-of-the-mill plain coconut. Oh no, these would be creamy and flavorful and rich, with simple yet luxurious flavors of vanilla and nutty toasted coconut.

popsicle recipes

If you want to get really fancy, these would be even better with vanilla beans fresh from the pod. I decided to keep it simple and just use pure vanilla extract.

Toasted Coconut & Vanilla Popsicles

Ingredients

1 cup vanilla coconut milk (I used Silk)
1 can unsweetened coconut milk
1 cup sweetened coconut flakes
1 tsp vanilla
3 Tbsp brown sugar

coconut popsicle ingredients

Directions

Heat a dry pan over medium heat and add one cup of coconut flakes. Stir frequently until golden brown and then remove to a bowl and let cool.

how to toast coconut

In a small saucepan, mix together vanilla coconut milk, unsweetened coconut milk and brown sugar. Stir over low heat just until the brown sugar dissolves. Remove from heat and mix in vanilla. Combine with toasted coconut and pour into popsicle molds. Freeze until solid, about 5-8 hours depending on the size of your popsicles.

how to make coconut popsicles

coconut popsicle recipe

Enjoy! What’s your favorite summer treat?

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