Please give a warm welcome to our very first guest blogger, our lovely sister-in-law Adele!
I LOVE CHICKPEAS. There. I said it.
I’m a sucker for anything with chickpeas in them – salads, hummus, curry – whatever it is, I’ll eat it. Chickpeas, or Garbanzo Beans, are super delicious, super filling, super healthy, and super cute! (Seriously – have you ever looked at one? It looks like a baby butt!) If you ever need a protein in your meal – a handful of chickpeas is generally the way I go. They are versatile like you wouldn’t believe and couldn’t be easier to store. (In the past, I’ve bought dried chickpeas, soaked them overnight, boiled them, yadda yadda yadda. The canned is way easier. Just make sure to rinse them off thoroughly first. Here’s what Mark Bittman has to say on the subject.)
Update: after you read this post and roll your yebra, go ahead and cook it!
Yebra, or stuffed grape leaves, is a traditional Syrian food that can be prepared in a few different ways. But before you can eat it, you have to actually stuff and roll the grape leaves with hashu (there’s a pareve version, too). To make a whole 16-oz. jar of grape leaves, you need to double the hashu recipe.
I actually used a slightly different recipe for hashu. This one is from a cookbook called Deal Delights, a pretty old book with traditional Syrian recipes.
I didn’t really know what to call this post. They can’t be called walnut and dried cherry bars, because those are the only two things I omitted from the recipe…I stuck with breakfast bars because I eat these for breakfast. Any suggestions for a more interesting name?
When I saw Ellie Krieger’s recipe for walnut and dried cherry bars, I really wanted to make them. The only problem was that I didn’t have any dried cherries on hand, and I can’t bring nuts to work with me. I decided to give it a try, anyway, with raisins and dried cranberries instead.
They were so easy to make and very delicious. It took about 5 minutes to put the ingredients together and 30 minutes in the oven, and I have breakfast for a little over a week.
When I saw this at the fruit store, I just had to buy it. I didn’t know what I’d do with it, but it was really funny looking, and I had to have it. I picked the longest one in the basket and decided to figure something to make out of it when I got home. It’s a Japanese Sweet Potato. The outside is red, the inside is white. It has less moisture than the orange sweet potato that you’re used to, and I’m pretty sure that they’re not even related. Continue reading
I’m often inspired by the food I see at the market or in my kitchen, and that’s how I decide what to cook. This recipe is different; I was inspired by my wok. I saw it hiding in its cabinet one morning, decided I wanted to use it, and defrosted some chicken in preparation.
It doesn’t have to take long to produce a healthful and appetizing meal. This meal consists of protein and vegetables thrown into a wok and cooked with soy sauce. If you don’t have a wok, a regular large saucepan will do the trick, too.
I like to cook with real pumpkin when it’s in season. About once every year I get my hands on a pumpkin, and after roasting the seeds, I cook with the flesh. Usually I make chocolate-chip pumpkin bread. This year, I decided to try a recipe I saw a lot of online: pumpkin ravioli with sage brown butter sauce.
Does anyone serve dairy for Thanksgiving? Instead of (or in addition to) a traditional pumpkin pie, this would be a great seasonal recipe for anyone whose menu wasn’t filled with turkey and meat. Try this for a vegetarian (or your unkosher) Thanksgiving feast!
After pureeing and flavoring the pumpkin for the inside of the ravioli, I made my own dough to wrap it in, and rolled it out by hand. I only got about as far as 20 raviolis before I broke my rolling pin. I suggest using a pasta maker or the pasta Kitchenaid attachment. I have neither, so I went out and bought some wonton wrappers the next day (for less than $3) to form the rest of my raviolis, which I threw into the freezer to save for another day.
Matzo ball soup is a traditional Jewish food, usually served in chicken broth. Using the soup broth to form the matzo balls give them an extra rich flavor. Chicken soup has a reputation of having healing properties and it’s also a regular Friday night dinner dish. Every family has its own way of making it, and there are even variations within each family.
I love pizza. I love making it at home, I love little mini ones, and I love pizza store pizza. Sometimes, homemade pizza needs a little twist. Tomato sauce and muenster cheese can get boring. When I saw Aida Mollenkamp make pizza with roasted mushrooms and an EGG on top, I knew I had to try it.
I made it once before, on one pizza dough, and with only one egg. That was definitely not enough – of course if two people are eating the pie they’ll fight over that lone egg. So this time I made the pizza I split the same amount of mushrooms over two pies, and put three eggs on one pie, and two on the other. The result? Well, aside from absolute deliciousness, it was a perfect meal for a busy/lazy day. I didn’t even to make a side dish that night. If you’re not lazy like I am, a nice big salad would be delicious with this. Continue reading
I never knew that I liked carrot cake. Before making this one, I don’t even think I’d ever tried carrot cake. Why would I want to put vegetables in my cake, anyway? Well, vegetables make delicious desserts – trust me!
This carrot cake was a surprise for two reasons: I baked it for a surprise party, and I didn’t have time to add any carrot-like decorations on the top, so it was impossible to know what kind of cake it was from the white-frosted exterior. Surprise!
The cake was a big hit, and I don’t think everyone would have eaten it just to make me feel good about my baking skills; I genuinely think it was delicious. The recipe is from AllRecipes.com, and since I don’t like baking with nuts, I left out the pecans.
Everyone knows that brunch is the best meal of the week. On Sundays I like to stay in bed late, and eat a real breakfast that nobody has time for during the week. So when the headline, “The world’s best pancake recipe” showed up in my Google Reader one morning, I bookmarked it and knew that I would be eating the most delicious buttermilk pancakes for brunch the next Sunday.
The only ingredient that I had to buy before I made these was buttermilk. The writer of the original post suggests using the best ingredients you could find, especially real buttermilk; apparently grocery stores sell impostors. Since I live in Manhattan, I easily found the real stuff, but if you live elsewhere, I’m sure it’s well worth it to search for it.