Brownies

I hope that you make these brownies and feel just as happy when they come out of the oven! 

2 dark chocolate bars - 200 grams total

1/2 cup oil

2 cup sugar 

4 eggs 

1 tsp vanilla extract  

2/3 cups flour/GF flour/potato starch/almond flour

1/2 tsp baking soda

1/4 cup cocoa powder 

1 tsp salt 

1/2 cup chopped nuts (optional) 

Preheat oven to 350°F/180°C 

Spray a 9x13 baking pan with non-stick cooking spray. 

To melt the chocolate bars: 

Microwave: In a microwave-safe bowl, break the chocolate bars into pieces. Microwave for 30-second intervals, stirring until all the chocolate is melted and smooth. 

Stove Top: fill a pot with about 2 inches of water and bring to a simmer. In a glass or metal mixing bowl that is slightly larger than the pot add the chocolate bar pieces. Place the bowl on top of the pot making sure that the bottom of the bowl is not touching the simmering water. Stir until the chocolate is melted and smooth and remove from the stove.

To the melted chocolate add the oil, sugar, eggs and vanilla stir until well combined. 

Sift in whichever flour product you are using, baking soda, cocoa powder, and salt. Mix until well combined and there are no lumps. If you are using nuts add them in and reserve a few to sprinkle over the top. 

Pour the brownie batter into the prepared baking pan. 

Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and your kitchen starts to smell heavenly. 

Rainbow Quinoa

1 cup quinoa - rinsed*

1 3/4 cups water 

1/2 tsp salt

2 tsp olive oil 

1 carrot, small dice

1 yellow pepper, small dice

1 red pepper, small dice 

1 small red onion, small dice - soak in water for 10 minutes to mellow the sharp flavor 

Handful of fresh parsley, about 3 Tbsp minced

Fresh dill, about 1 Tbsp minced

2 Tbsp olive oil 

Juice of 1/2 lemon about 2 Tbsp 

3/4 tsp salt

1/4 tsp pepper 

1/2 tsp cumin 

Place the rinsed quinoa, water, salt, and olive oil into a medium pot. Bring to a boil then reduce the heat, cover the pot and let the quinoa cook for 15 minutes. Turn off the heat and let the quinoa sit in the covered pot for 5. Transfer to a bowl and let the quinoa cool. 

Once the quinoa is cool add the remaining ingredients. Give it a stir, check for seasoning, and enjoy! This lasts all week in the fridge if you don’t finish it all in one sitting. 

Feel free to add in diced cucumber as well - when I make a big batch to have on hand all week I don’t add the cucumber because it doesn’t stay fresh and crisp in the salad all week. 

To add more protein to this salad feel free to add 1 cup of canned chickpeas. 

The salad is delicious as is or topped with plenty of techina and crumbled feta. 

If you're not a quinoa fan this recipe also works great with bulgur - just cook according to package directions and follow the rest of the steps. 

Yield: 6-8 portions 

Red Lentil and Mung Bean Soup

It is mid-November, but it sure doesn't feel like it here in warm Jerusalem. Regardless, I am making soup because honestly, I love soup no matter the weather.

Last night I came home and was just craving soup even though it was 70 degrees outside, so I went through my fridge and cabinets, gathered some ingredients, and started cooking. The result was pretty tasty so I thought to share the recipe with all of you so that you can make this soup all winter long. 

Red Lentil and Mung Bean Soup

2 Tbs olive oil

1 medium onion, diced

2 carrots, diced

1 stalk celery, diced

2 cloves garlic, minced

1-inch ginger, minced 

2 parsnips, diced

tiny pinch of cinnamon, smoked paprika, and cumin

1 1/2 cups red lentils 

1/2 cup mung beans*

8 cups of water 

Salt to taste

Heat olive oil in a large pot over medium-high heat. Add diced onion, carrot, celery, and a pinch of salt and saute for 8 minutes. Add the garlic, ginger, parsnip, and spices, give it a stir and let it all cook for 2 minutes. Add the lentils, mung beans, and water being sure to scrape up any bits stuck to the bottom of the pot because that is lots of flavor! Bring the soup to a boil and then reduce the heat and cover the pot, simmer the soup for 45 minutes until the mung beans are tender. 

Ladle it up and garnish with some fresh herbs and a squeeze of lime juice if you have it. 

A great addition to this soup would be a big handful of fresh spinach or kale. Just add it to the soup right before serving and let it wilt right in. It will add great texture, flavor, and nutrients. 

If you don't have mung beans on hand just use 2 cups of red lentils total instead. 

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

Salt

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

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 

Salt

Pepper 

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.

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 into something special. 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 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 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 flour (all-purpose, whole wheat, or gluten-free) 

1 tsp salt

1 Tbs baking powder
1/3 cup sugar

1/2 cup vegetable oil or melted butter 

2/3 cup milk of your choice 

2 eggs

Preheat oven to 400°F/200°C

Grease a standard-size muffin tin with non-stick cooking spray or line with paper liners. 

In a large bowl mix together the cornmeal, flour, salt, and baking powder until well combined. Add the sugar, oil/butter, milk, and eggs and stir until just combined.
Fill the prepared muffin tin with the batter and bake for 14-17 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 for 20-25 minutes.

Variations
To make a sweet treat you can fold in a cup of blueberries and top with a sprinkling of coarse sugar before baking.

For something savory fold in any or all of the following: 1/2 cup corn kernels, 3/4 cup shredded cheddar cheese, 1 small jalapeno seeded and finely diced.  

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 

Salt 

Pepper

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.  

Pasta

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
Salt 

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

1 cup tomato sauce

Topping 
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.