Happy Adar! Purim is just a couple weeks away, and we’re thinking about mishloach manot, obviously. So is this month’s Kosher Connection linkup.
Last year, we made hot chocolate on a stick and marshmallows. And of course every year we make hamentaschen.
This weekend, we decided to try and make fruit snacks. A homemade, healthy version of the gummy candies kids and adults love. All you need is some fruit, some kosher gelatin and about 45 minutes and you can make your own fruit snacks, too!
In case you have been missing pies this winter (like rhubarb, cherry or blueberry), or in case you didn’t know what to eat my sour cream ice cream with, I also made the apple pie from President Obama’s inaugural luncheon.
Believe it or not, when I saw these recipes, I called David and told him to invite his friends over for a dinner party, I wanted to make a dessert and needed to invite people over to serve it to so I wouldn’t have to eat it all myself. Do you ever do that?
When I came across the menu and recipes from what was served at President Obama’s inauguration a couple of weeks ago, I couldn’t wait to try it. Hey, if it’s good enough for the president, it’s good enough for me!
You could probably guess that I wanted to make the third course: dessert! I was especially intrigued by the idea of sour cream ice cream.
There’s nothing better than fresh, homemade pasta. Obviously, I like to boil a box of spaghetti for a quick and easy dinner as much as anyone else, but fresh pasta has it’s own category in my book, I sometimes can’t even believe that the two are the same.
What is sambusak, you ask? It’s like a bite-sized turnover, an empanada or a pie. The dough is a savory butter pie crust made with a mixture of semolina and all purpose flours, and the filling is a simple cheese mixture. And that’s it; we just made cheese sambusak! (Just kidding, I’ll go into more detail soon.)
These can really be filled with anything, but we eat two kinds: cheese or meat. And cheese sambusak is the best kind, especially because if you’re making the filling meat, you can’t make the dough with butter. Continue reading
Granola is so expensive when you buy it at the supermarket. It’s mostly oats, which are so cheap! And I get that nuts are expensive, so when I make it, I usually use whatever is hanging out in my freezer. This time, I still had lots of pepitas from my pumpkin biscotti leftover, so I used those to make this nut-free granola, but feel free to use pecans, walnuts or whatever you like. You can even add in some flax seed or wheat germ, but I think this is healthy enough as it is. And you can really use any fruit you like or have, dates and apricots are just some of my favorites. Dried cherries would work great, too. Or even raisins…you get the point. Continue reading
Kale and quinoa? You might think this dish is too healthy to taste any good, but you’d be wrong. If you’re trying to eat, this is a good start. But even if you’re not, this is a great dinner! It’s quick to cook up, dirties exactly one pot and the serving bowl, you can make it ahead of time and it’s tasty, too! What more can you ask for in a meal? Continue reading
Happy Hanukkah! You probably thought we were going to post a recipe for sufganiyot, but nope. We’ve made donuts for Hanukkah in the past, but maybe next year we’ll stuff them with hot jelly. This year, we’re going France/New Orleans-style.
Can you believe tomorrow is already Thanksgiving!? It snuck up on me really quickly this year. Though I guess Christmas is already in the air here in New York, and on TV where I can’t avoid holiday shopping commercials.
Anyway, when Oh! Nuts
asked if they could send me some dried fruits, nuts or seeds, I figured it was the perfect opportunity to make some Thanksgiving desserts. Thanksgiving = pumpkin, so I requested a pound of shelled pepitas (aka pumpkin seeds) and decided to bake some biscotti. Sometimes, especially after a day of eating heavy, starchy, meaty foods, it’s nice to have a light, crisp dessert.
We all stuffed something for our kosher connection challenge this month, like Jessica’s acorn squash, but I’m here to you to share something unstuffed with you.
I have stuffed many things in my kitchen-life: grape leaves, meatballs, zucchini, onions, etc. But never have I stuffed cabbage, and I think it’ll stay that way. I mean, this is so much easier, but you still get the same flavors. I guess the only thing lacking is the single-serving cabbages, but whatever, who needs portion control!? Continue reading