Tag Archives: Cookin

Join Cookin’ on Facebook!

Hey everyone, get ready for another slammin’ episode of Cookin’ comin’ soon. In the meantime, be sure to join Cookin’ on Facebook to be updated on new episodes and other videos our production team is working on.

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Love, Cookin’


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Hard Times! Cookin’ is Back with Recession-Ready Chili!

We know, we know…it’s been a while.  But thanks to our fans’ enthusiastic (and frequent) requests for another episode, Cookin’ has re-emerged (!), this time with a dish that’s sure to go well with your barely bulging (no doubt) wallet.  Admit it ya’ll, dining out just can’t happen as frequently anymore.

I hate to say “I told you so”, but cookin’ in your kitchen is going to be the key to your survival through these hard times.  So start with this SUPER simple chili that uses everything but the kitchen sink to make a quick, healthy, delicious meal.  Feel free to get creative and then share your personal touches.  I’d love to hear them.

So roll up your sleeves and turn up the volume…Welcome back to Cookin!


2 (28 ounce) cans stewed tomatoes

1 (15 ounce) can beans (black, red, garbanzo), drained and rinsed

1 (15 ounce) can of corn, drained

1 onion, chopped

1 green pepper, chopped

1 jalapeno pepper, chopped

3 potatoes, cubed

2 tbsp. olive oil

1. Fry onion in oil until soft, about 4 minutes.  Add spices and cook another minute.*

2. Add all other ingredients, including your personal touches.**

3. Lower heat and simmer at least until all vegetables are soft, adding some water and/or more tomatoes if the liquid gets absorbed.

4.  The longer you simmer, the better it’ll taste so let that chili sit!  Chili will serve 4 people.  Recommended served topped with sour cream (or nonfat plain yogurt) and some chopped fresh cilantro.

*Spicing: A couple of tsp. of the following spices go great in chili: Chili powder, paprika, oregano, garlic (add extra!), cayenne pepper, cumin and coriander. Salt and pepper can be added to taste.

**Extras: Veggie ground round or ground beef, 4 chopped fresh tomatoes instead of second can of stewed tomatoes (highly recomended when available!), 1 carrot (chopped), 1 red pepper (chopped), 3 stalks celery (chopped), extra can of beans.


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Live from the Dirty Dirty a.k.a. Liz Gets Clowned!

In July, I helped lead a Civil Rights Journey of Black and Jewish teens across the South, following the trail of the Freedom Riders. The group that organizes the Journey (and an entire year-long program before and after the Journey) is called Operation Understanding DC (oudc.org). We began in New York and went to North Carolina, Georgia, Alabama, Mississippi and Tennessee, hitting up spots of importance in the Civil Rights Movement, meeting with local leaders past and present and also checking out Southern Jewish Communities. Needless to say, it was an incredible experience.

The food along the way ranged from eye-opening and mouth-watering, to downright nasty. I ate some excellently authentic soul food, though being a vegetarian, I missed out on some of the most famed items. Highlights included warm biscuits and corn bread, sweet tea mixed to perfection, creamy mac n’ cheese, bread pudding and the bbq’d tofu prepared by the African Hebrews. mmmhhhhhmmmm. (You best expect some soul food on the show real soon).

Some of the low moments included questionably vegetarian items at a Chinese buffet in Mississipi, salads consistently covered with soo much cheese (!), weak and bitter coffee, and greens made with pork (no iron for me).

As you might have expected, my digestive tract and I were very excited to return home after eating on the road for so long and I had a homemade sushi feast waiting for me when I got back from the airport! I also had something else waiting for me when I got back.

So, without further ado, I give you, Bizzaro Cookin’


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Pilot Episode: Shakshuka!

On the pilot episode, I’m makin’ shakshuka, an easy-to-make middle eastern egg dish that works as breakfast, lunch or dinner. It consists of ingredients you can keep around the house and definitely makes you feel good (and is good for you).

Recipe (serves two to three people):

2-4 Eggs
3 Medium Tomatoes
1 Medium Onion
1 Green Pepper
1 Can Diced Tomatoes
2 Tbsp. Tomato Paste
2 Cloves Garlic (Optional)
1 Tbsp. Hot Pepper (Optional)
Salt, Pepper, Paprika, Cayenne Pepper to taste

Three Easy Steps to Slammin’ Shakshuka:

1. Choppin’

Chop the tomatoes, onions and green pepper (and optional garlic and hot pepper). You want the pieces to be bite-sized (though the onion can be smaller).

2. Fryin’

Heat a frying pan (the higher the sides of the pan, the better) with some olive oil and fry the onions (and optional garlic and hot pepper) to start. When onions get a bit soft, throw in the tomatoes and pepper. Once the veggies start getting a bit soft, throw in the canned tomatoes and tomato paste. Keep that cookin’ (and stirring) at a low heat until the green pepper is pretty soft.

3. Crackin’

Turn up the heat until the mixture starts to bubble. Crack one egg at a time into the pan and let them sit there. Do not stir or move the eggs around. You might want to cover the pan. Eggs should take about 4 minutes to cook but you can decide if you want them runnier or harder.

When they arrive at the consistency you like, scoop up tomatoes and egg onto the plate and serve with a thick piece of bread and some salad. You may also want to try throwing some cheese on top of your frying eggs and/or topping off your meal with some hot sauce.

Yum. Let me know how it goes.


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