Wednesday, February 27, 2019

Swiss Chard and Lentil Stew

Rainy days call for soup and there's nothing better than a soup that's a whole meal.

This soup is packed with lots of nutrients leaving you feeling full, but that won't stop you from having bowl after bowl of this soup because it's just so yummy!

Swiss Chard and Lentil Stew 
1 Tbs olive oil
1 small onion, diced 
2 cloves garlic, minced 
3 medium carrots, diced 
1 kohlrabi, diced 
1 large parsnip, diced 
1 medium sweet potato, peeled and diced
2 cups green lentils
8 cups of water 
3 packed cups swiss chard*, chopped
Black Pepper 

Heat olive oil in a large pot over medium heat add onion and a big pinch of salt and cook for 5-8 minutes until the onion has become lightly golden. Add the garlic and cook for about 30 seconds until the garlic is fragrant. Add the vegetables another pinch of salt and some pepper and cook for 5 minutes. Add the lentils and water making sure to scrape up any brown bits that have gotten stuck to the bottom of the pot because that is flavor! Bring the soup to a boil and then reduce the heat to low. Cover the pot and let the soup simmer for 30-40 minutes until everything is tender. Add the swiss chard it will seem like a lot but it will wilt down into the soup. Taste and adjust seasoning as needed and cook the soup for an additional 5 minutes until the chard has wilted. Ladle up and enjoy! 
*you can use kale or spinach in place of the chard

Thursday, December 13, 2018

Creamy Orange Soup with Spiced Pepitas

Rainy days call for soup especially Jerusalem rainy days. When it rains in Israel it's also freezing cold so a big bowl of piping hot soup is just what's needed after you peel off your wet clothing, put on some sweats and warm socks, and get cozy on the couch.
Orange soup is the perfect soup for a wintery rainy day it's comforting, creamy, and satisfying. 
This soup uses basic ingredients and is very simple to prepare so you can put this together in a few minutes and it will be ready within the hour. 

Creamy Orange Soup 
3 Tbs olive oil
1 large onion, diced 
3 carrots, diced 
1/4 cup dry white wine 
3 cloves garlic minced 
3 large sweet potatoes, peeled and cubed 
1 medium butternut squash, peeled, seeded, and cubed 
Sour cream/greek yogurt - optional 
Spiced Pepitas (recipe below) 

Add the olive oil to an 8-quart pot set over medium-high heat. Add the onions and a pinch of salt and pepper cook for 5 minutes until the onions start to become to translucent and golden around the edges. Add the carrots and garlic and cook for 5 minutes being careful not to burn the garlic. Add the white wine and with a wooden spoon scrape up any bits that got stuck to the bottom of the pot. Cook for about 2 minutes until the wine has reduced slightly and then add the sweet potatoes and butternut squash. Add 8 cups of water to the pot so the vegetables are just covered with water. Add a pinch of pepper and a big pinch of salt. Bring the soup to a boil and then cover and reduce the heat so the soup is at a simmer. Cook for around 30-40 minutes until everything is tender. Remove the heat and blend with an immersion blender directly in the pot or work in batches in a regular blender. Taste and adjust seasoning with more salt and pepper. Ladle into bowls and top with a dollop sour cream or yogurt and a sprinkling of spiced pepitas. 
This is a very large recipe, but it lasts in the fridge for a week and freezes beautifully. 

Spiced Pepitas 
1/2 cup pepitas 
1 tsp olive oil 
1 tsp smoked paprika 
pinch of cayenne pepper 

Place the seeds, oil, and spices in a pan set over medium heat and toss so that the seeds are coated in the oil and spices. The seeds will begin to pop cook for 3 minutes being careful that the seeds don't burn. Remove from the heat and store the seeds in an airtight container for a week.

Monday, November 26, 2018

Corn Muffins

One of the best food memories I have from growing up is my mother making corn muffins for a weekday breakfast. It made a regular Tuesday morning something special. The recipe is simple, approachable, and comes from the back of the Indian Head cornmeal package. The batter comes to gather in minutes and they bake for less than 20 so we were able to enjoy these before we hopped on the bus to school. They are best served hot and fresh from the oven with a pat of butter and a little bit of strawberry jam. 

This year I made them for Thanksgiving and it was the perfect accompaniment to a big forkful of turkey, gravy, and cranberry sauce. To make them pareve just swap out the milk for any dairy-free milk. 

To make them extra special instead of the oil swap it out for brown butter. Melt a stick of butter in a pot over medium heat until it turns a deep golden brown and smells nutty this will give the muffins an incredible flavor.

1 cup cornmeal 
1 cup all-purpose flour 
1/3 cup sugar
1 tsp salt
1 Tbs baking powder 
1/2 cup vegetable oil 
2/3 cup milk
2 egg 

Preheat oven to 400°F/200°C
Grease a standard size muffin tin with non-stick cooking spray or line with paper liners. Fill with the batter and bake for 15-18 minutes until a toothpick inserted in the center comes out clean. 

This can also be made as cornbread by baking the batter in a greased 9x13 pan.

Monday, October 29, 2018

Roast Veg Baked Ziti

Is there any dish more comforting than a big pan of cheesy baked ziti? How about making it even better by adding tons of roasted veggies to make it 1. a well-rounded meal 2. a great way to use up any veg in your fridge that has seen better days and 3. the coziest dish for winter! 

Roasted Vegetables 

1/2 medium butternut squash, peeled, seeded, and cubed 
10 oz. mushrooms, sliced 
1 large zucchini, cubed 
Olive oil 

Toss the vegetables with olive oil, salt, and pepper and arrange in a single layer on a parchment lined cookie sheet. Roast at 400°F/200°C for about 20 minutes until soft and golden brown. 
Feel free to change up the vegetables - peppers, broccoli, cauliflower, parsnip... 
When the vegetables are done set aside and prepare the rest of the dish - the vegetables can be made up to 3 days in advance.  


1 lb ziti, rigatoni, penne, or any other short cut pasta  

Preheat oven to 400°F/200°C
Bring a large pot of water to a boil and add a lot of salt. This is a key step when cooking pasta because it seasons the pasta all the way through. Cook pasta 2 minutes less than what is written on the package directions as the pasta will finish cooking when you bake it in the sauce. Drain the pasta and then it put back in the pot.

Cheese mixture

1 1/2 cups ricotta
1 egg lightly beaten

1 1/2 cups shredded mozzarella

1 tsp garlic powder 
1  tsp dried basil 
1/2 tsp dried oregano 

1 cup tomato sauce

1/4 cup grated parmesan 

1/3 cup shredded mozzarella 

Coat a large baking dish with non-stick cooking spray.

While the pasta is cooking mix together cheese mixture ingredients.
Add the cheese mixture, tomato sauce, and roasted vegetables to the pot of cooked pasta and stir to coat all of the pasta.
Pour the pasta into the prepared baking dish and top with shredded cheese and the grated parmesan
Bake for 20 minutes until golden brown and bubbling. 

Monday, July 16, 2018

Frittata Muffins

Changing things up this #muffinmonday with some savory egg muffin cups.

While these don't qualify as traditional muffins, baking the scrambled eggs in a muffin tin makes the traditional breakfast a portable meal.

These egg muffins only take a few minutes to prepare and you can use pretty much any herbs, vegetables, spices, and cheeses you like.

These freeze beautifully and make for a great grab-n-go breakfast. Or serve with a salad for quick and simple dinner

Egg Muffins 
8 eggs
1/2 cup milk
1 tsp salt
1/2 tsp pepper
1/3 cup shredded cheese (parmesan, cheddar, mozzarella, Monterey Jack...)
1 cup of diced vegetables (roasted sweet potato, zucchini, butternut squash, spinach, kale...)
1/4 cup chopped fresh herbs (basil, cilantro, green onion, parsley...)

Preheat oven to 375°F/180°C
Liberally spray a standard size muffin tin with non-stick cooking spray and set aside.
In a large bowl whisk together the eggs, milk, salt, pepper, cheese, and any other spices you would like to use.
Fill each muffin cup with a spoonful of vegetables and herbs then top with the egg mixture.
Bake for 15-18 minutes until tops are slightly golden and the eggs are baked through.
Allow the muffins to cool for 5 minutes before removing them from the pan. The eggs will be nicely puffed when you remove them from the oven, but they will settle as they cool don't be concerned.
Run a knife around the outside of each egg muffin to release it and then using a tablespoon slide it under the egg muffin to pop it out of the pan. Freeze in a single layer in a ziptop bag for up to 3 months.
Yield: 12 muffins

Friday, June 29, 2018

Giant Chipwich Cake

Who doesn't like an ice cream sandwich? Creamy deliciousness between two cookies, what's not to like? 
But how can you make an ice cream sandwich even better? Make two different flavor cookies for the outside and then supersize it! 
I wanted to enjoy this epic summer dessert on Shabbat so I wanted to make this pareve, but I really don't enjoy the flavor of pareve whipped cream that most people usually use to make pareve ice cream and I also don't like that I don't recognize the ingredients in the pareve whipped cream. By using coconut milk you have a great flavor and no weird ingredients. 

This dessert has a few steps to it, but none of them are difficult and it doesn't take too long to put together. 
The cookie flavors I used are classic chocolate chip and peanut butter, but feel free to change it up and use your favorite cookies! 
I decorated the ice cream sandwich with rainbow sprinkles as this was for a friend's birthday and sprinkles always make birthdays more fun, but you can go classic chipwich and use mini chocolate chips or anything else your heart desires 
I left the ice cream flavor as plain vanilla, but you can make chocolate by adding some cocoa, mint chocolate chip by adding some mint extract and chocolate chunks. Fold in some tasty treats like cookie dough chunks, chocolate covered pretzels, roasted peanuts, and marshmallows. Basically, go crazy and have some fun with it! 

Chocolate Chip Cookie 

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup canola oil 
1 egg 
1 tsp vanilla 
1/2 tsp baking soda 
1 1/2 cup flour 
1/4 tsp salt 
1 cup chocolate chips (I like to use a mix of both white and dark) 

Preheat oven to 350°F/180°C 
Line the bottom of a 9 inch round pan with parchment and grease well with non-stick cooking spray.
Mix together all the ingredients until well combined. 
Press the batter into the prepared baking pan and bake for 15 minutes. The cookie might seem under baked but don't worry it's perfect. Allow it to cool for 10 minutes and then flip out onto a cooling rack to cool completely. 

The recipe for the chocolate chip cookie is from the Kosher Palette for chocolate chip cookie sticks which by the way is always a great recipe to have on hand as they come together in minutes and everyone likes them! Important note about the recipe: if you are making the chocolate chips sticks, form the dough into two logs on a parchment lined cookie sheet and bake for 18 minutes not 20-25 as the original recipe states and only wait a couple of minutes to slice into sticks this will result in soft and chewy chocolate chip sticks and not crunchy brittle. 

Peanut Butter Cookie 

1 cup peanut butter
1 cup sugar
1 egg 
1/2 tsp salt
1 tsp vanilla 

Preheat oven to 350°F/180°C 
Line the bottom of a 9-inch round pan with parchment and grease well with non-stick cooking spray.
Mix together all the ingredients until well combined. 
Press the batter into the prepared baking pan and bake for 15 minutes. The cookie might seem under baked but don't worry it's perfect. Allow it to cool for 10 minutes and then flip out onto a cooling rack to cool completely. 

Vegan Ice Cream 

2 cans coconut cream (not milk and definitely not water you need the higher fat content) 
1/2 cup confectioner's sugar 
2 tsp vanilla
1/2 tsp salt 

Chill the coconut cream in the can in the fridge for at least 8 hours or overnight this will make sure the solids stay thick at the top and the coconut water settles on the bottom. While you're already chilling the cans you should also chill the bowl and beaters that you'll be whipping the cream in. 
When you're ready to make the ice cream, carefully open the cans and scoop out the thick solids into the chilled mixing bowl. Add the rest of the ingredients and whip until thick and creamy. 
Line a 9-inch baking pan with plastic wrap with a lot of overhanging plastic wrap and pour the whipped cream into the lined pan. Take the overhanging pieces of plastic wrap and cover the whipped cream making sure that the cream is pressed well into all the edges of the pan. Pop the pan in the freezer for about 2 hours until the ice cream has set. 

To assemble:
Place a giant cookie on a serving platter and top with the disc of ice cream once it's been removed from the plastic wrap. Top with the second cookie and then have fun decorating! Freeze until an hour before you are ready to eat. An hour before you are ready to enjoy put the giant ice cream cookie in the fridge so the cookies and ice cream can soften a bit and will be easier to serve. Make sure to use a very sharp knife to cut through the thick layers of yumminess! 

Monday, June 4, 2018

Spicy Watermelon Salad

Watermelon is the quintessential summer snack. It's sweet, hydrating, and oh so refreshing.
After consuming a great deal of watermelon one shabbos afternoon, I started thinking if it can be served as a side dish and be an actual part of the meal as opposed to just being a snack or dessert.

Watermelon can definitely be savory, it's delicious served with feta or Bulgarit cheese, but I wanted to have it in a pareve dish. So I turned to Asian flavors for some spice to balance out the watermelon's sweetness. When you mix the watermelon with soy sauce, sriracha, ginger, roasted peanuts and some fresh herbs you end up with the perfect summer salad.

Sweet, salty, spicy, crunchy you'll be munching on this all summer long.

Spicy Watermelon Salad

Juice of 1 lime
2 tsp rice wine vinegar
1 Tbs soy sauce
1/2 tsp sesame oil
1 tsp sriracha
1/2 inch ginger peeled and minced
4 cups watermelon cut into bite-size cubes- about 1 quarter of a large watermelon
1/2 cup mint leaves, coarsely chopped
2 green onions, sliced
Zest of 1 lime
2 Tbs toasted white sesame seeds
1/4 cup roasted peanuts, chopped

In a small bowl whisk together the lime juice, vinegar, soy sauce, sesame oil, jalapeƱo, and ginger. In a large bowl toss the watermelon with the mint, green onion, lime zest, sesame seeds, and peanuts. Pour the dressing over the watermelon and toss to coat.