Chef Abbie Gellman RD
Posts by: Chef Abbie Gellman RD
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Weekly Recipe Round-Up: Potato Latkes and Brisket
Updated on by Chef Abbie Gellman RDHappy Chrismukkah everyone! This week’s holiday recipe round-up a day early! Here are my recipes for Potato Latkes and Brisket, both very easy and delicious! Enjoy Potato Latkes Servings: 4-5 Ingredients: • 1-1 ½ pounds Yukon gold potatoes • 1 large onion • 2 large eggs, beaten • Salt and pepper, to taste • Vegetable
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Weekly Recipe Round-Up: Slow Cooker Oatmeal and Red Pepper Paprika Soup with Pistachio
Updated on by Chef Abbie Gellman RDThis week’s favorite instagram posts are Slow Cooker Oatmeal and Red Pepper Paprika Soup with Pistachio. Enjoy! Slow Cooker Oatmeal Servings: 6-7 Ingredients: • 1 cup steel cut oats • 1 cup white quinoa or millet • 1 cup dried fruit, chopped (I like cherries or apricots, but whatever you like) • 1 tablespoon raw
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Watermelon Salad
Updated on by Chef Abbie Gellman RDHere’s something refreshing to serve in this holiday season full of rich foods!
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Weekly Recipe Round-Up: Flank Steak, Spinach Walnut Pesto, Curry Cauliflower Soup
Updated on by Chef Abbie Gellman RDThis week I’m posting the top 3 recipes since there were so many requests. Enjoy! Flank Steak with Tomato-Red Wine Vinegar Marinade Serving size: ~4-5 ounces cooked flank steak per serving Ingredients: • 1 small can diced tomatoes • 1 onion, peeled and quartered • 1/3 cup red wine vinegar • 1 tablespoon rosemary •
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Weekly Recipe Round-Up: Carrot Soup and Eggplant Parmesan
Updated on by Chef Abbie Gellman RDThis week’s favorite instagram posts were Carrot Soup and Eggplant Parmesan. Check out the recipes and commentary below…. Carrot Soup Yield: 4-5 servings Ingredients • 1 Tbsp canola oil • 1 1/2 cup onion, chopped • 1 tsp salt • 2 lb carrots, peeled and chopped • 2 tsp ginger, minced (note: adjust to personal
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Recipe Round-Up: Green Soup and Roast Chicken
Updated on by Chef Abbie Gellman RDThis week’s most liked/requested recipes from my Instagram and Facebook posts were the Green Soup and Roast Chicken. Enjoy! The following Green Soup recipe is adapted loosely from the wonderful Rebecca Katz. GREEN SOUP Yield: 7-8 Servings Ingredients: • 2 Tbsp Olive oil • 1 large onion, diced • 2 large Yukon gold potatoes, diced
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Recipe Roundup: Papaya Chicken and Indian-Spiced Eggplant and Cauliflower Stew
Updated on by Chef Abbie Gellman RDThis week’s most requested recipes from my posts were the Papaya Chicken and the Indian-Spiced Eggplant & Cauliflower Stew. Enjoy! Papaya Chicken Yield: 4 servings Ingredients: 2 Tbsp olive oil 1 onion, diced 3 cloves garlic, minced 1 1-inch piece of ginger, grated 1 teaspoon ground cumin 1 teaspoon ground coriander 1-1.5 pound chicken breast,
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When Your Breakfast Starts to Look Like Dessert, Do This!
Updated on by Chef Abbie Gellman RDThe media is shoving breakfast at us as the most important meal of the day. But, might it just be the most hyped meal of the day? The pastries available at your favorite coffee shop are on par with desserts. The fat, sugar and calorie content are competitive. At some point, having dessert-type foods for