These lentils are easy to make, can be made in advance, and are super healthy! Score! You can definitely just chop all the veggies and then throw everything together while preparing a different dish. It’s a great Sunday activity. For some reason, this Ina recipe was never on her show (according to the Food Network site), but it is in one of her cookbooks, which I own, and you can also find it online on her website. I made it vegetarian so we can use it with any type of meal. Continue reading
The Jerusalem Cookbook has so many recipes that I need to make! But this is the first one that jumped out at me, and I’m so glad I made it. It’s a simple recipe that can be made in advance, but since it’s lamb and has pine nuts in it (which I usually leave out, as you know), it can be served as a fancy dish or a weeknight make ahead dinner (my favorite).
Cream pies are just amazing desserts. I mean, custard, whipped cream, and cookie crusts, how can you go wrong? Well, you can’t. The only thing that’s so confusing is figuring out what kind of cream pie to make. This banana cream pie is a family favorite, but I decided to try something new. I adapted the recipe to make coconut cream pie and it was a huge hit! I’ll definitely be making it again. And very soon, because Zeke just loves banana cream pie. Continue reading
This month’s link up is cold soups. I racked my brain for days trying to think of a fun, different, and original cold soup idea. And I thought of a bunch, mostly dessert ones. But then I thought to myself that summer is coming and a lot of my family members like the original cold soup, gaspacho, and I realized we don’t have a recipe for it on this blog. So why not just stay simple and make that?
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Sometimes, the idea of cooking a big shabbat dinner can be pretty daunting. I mean, meat, roasts, sides, veggies, but then you come across super simple recipes for the main dish that taste so great and are pretty impressive, and you think to yourself, “hey, I can do this every week!” Continue reading
I love baking babka. And I don’t use my challah dough when baking a giant batch. Nope, instead I make a buttery (or fake buttery) dough that’s soft, fluffy, and all around delicious, ready for the filling of chocolate, cinnamon, or in this case cheese! Continue reading
This isn’t the first granola recipe we’ve posted. And it definitely won’t be the last. But hey, there are tons of ways in this word to enjoy granola. In a bowl with milk, on top of yogurt, in a parfait, as an ice cream topping, plain as a snack, mixed with apples and thrown all over your kitchen floor…wait, that one isn’t so enjoyable. But you get the idea. Granola is a staple in our kitchens and it should be in yours, too. If not because the blend of oats, nuts, and fruit is good for you and an easy, homemade, and unprocessed snack, then because it makes the entire kitchen (and house) smell amazing as it bakes!
I love fruit crisps. I love fruit in general, but something about cooking fruit and bringing out the natural sugars just makes it extra delicious. Usually we make crisps and pies all summer, but with peaches, apples, cherries, and blueberries. So when I saw this recipe for strawberries and apricots, two of my favorite fruits, I knew I had to try it. The only problem? Pine nuts! They are just way too expensive and I didn’t have any in my kitchen, so I changed up the recipe a little bit and came up with my own variation. The result? A shabbat dessert that we finished that night! Next time, I’m doubling the recipe. Continue reading
I love pouch cooking. Why? Because it’s easily prep-able in the morning, and you can just pop it in the fridge till you get home after a long day of school/work/errands and put it in the oven right before dinner. It makes cooking dinner a breeze! Also, it’s a everything you need for dinner…protein from the fish, veggies mixed in, and usually I add some kind of carb or grain. This time I didn’t, but served it with couscous (takes only 5 minutes to cook), so dinner was ready in no time. Also, individual portions make it harder to eat too much for all those people on diets or doing P90X. Continue reading
Hamud is a delicious lemony vegetable broth or sour sauce flavored with mint and filled with kibbe (haven’t heard of kibbe yet? Look at all the things you can do with it!). It’s a traditional Shabbat dish that we love eating on Friday night over rice. You see different families make it with different twists. Some people use citric acid, or sour salt to make theirs tart. I use fresh lemon juice. Continue reading