Even though we aren’t vegetarians, we’re no strangers to veggie burgers. Our freezers are usually stocked with Chik Patties and other MorningStar Farms delights, but those have some problems; they’re filled with preservatives and they’re dairy! Our veggie burgers are pareve and consist only of natural, fresh ingredients. Try adding corn, hot pepper or any other flavor variety to make them your own and you’ll never buy a frozen veggie burger again.
Author Archives: stephanie
Devil’s Food Cake with Chocolate Buttercream
We wanted to make a special dessert when our mom had a full house for Shabbat a couple of weeks ago, so we consulted Jessica’s favorite book for some inspiration and came across this chocolate cake. Good enough to feed a crowd, because who doesn’t like chocolate, and we made it special by baking three 8-inch layers; we don’t eat 3-layer cakes every Friday!
Asian Salmon Lettuce Cups
And here’s another installment of our recipes-with-wine-pairings! Previously: Middle Eastern Lamb Pasta.
I bookmarked a recipe for salmon sashimi in Food & Wine, because I eat raw fish at restaurants all the time, why not at home? So I went out and bought some super fresh salmon, excited about pairing my sashimi with some Sauvignon Blanc that Gary from Royal Wine sent me specifically for the dish…and I chickened out and cooked the fish!
Meatless Mondays: Lemon and Artichoke Pasta
Mm, artichokes! This week, Meatless Monday goes vegan with this easy and flavorful dinner. Lemon and shallots bring out the flavor of these frozen hearts, so you can enjoy the flavor all year ’round.
Ginger Fried Rice
It’s really amazing how so few ingredients that all already have a permanent space in my kitchen can come together in such different and delicious ways! This fried rice is different than what you’d get at a Chinese restaurant, because rather than the egg being mixed in, it tops off the rice. It’s better this way (because you know how I feel about runny egg yolks)!
Pomegranate Ice Cream
Before Passover, Pom Wonderful contacted us with the news that they were now certified kosher for Passover! I was excited about this, because I love pomegranate juice and pomegranates. I have been known to horde them at the Rosh Hashana table and I always have a variation of Pom in my fridge. (The Pom Blueberry is the best, after 100% Pomegranate.) So, you can imagine how excited I was to get a box of cute little Pom bottles from the wonderful folks at Pom Wonderful: very!
I could have just drank them all up as soon as possible, but that wouldn’t be so much fun for you guys, now would it? And what do I like almost as much as pomegranates? Ice cream, of course!
Whole Wheat Pasta with Lamb, Tomato and Cumin
Shabbat shalom and welcome to our first installment of recipe and wine pairings! This is a quick, yet special Shabbat dinner and here are two great kiddush wine options for you to enjoy with it.
Many food magazines and websites give wine suggestions with their meals, but they never ever suggest kosher wines. And why would they, they’re not kosher websites. But we are!
Mechshe Basal, or Stuffed Onions
There are a lot of things you can stuff with hashu to turn into a meal. This time, I used ground turkey and (half-cooked) brown rice to make a healthier mechshe.
Since our mom doesn’t like onions, this mechshe wasn’t something we ate much growing up, but it’s definitely still one of my favorites! I love the flavor of slow-cooked onions, which get sweet and caramelized in the oven, and the contrast with tart tamarind sauce is perfect.
Since stuffing these is quite a process, I like to make a double batch and freeze half, so that next time the cravings hits, I can cook up a batch right away; no need to defrost, just cook the frozen onions for a bit longer.
Shakshuka
Sunday brunch means runny egg yolks to me. I’ve been practicing my poaching skills and getting pretty good consistently runny yolks and cooked whites. But you know what? Poaching in water isn’t your only option! This is something our dad always made growing up, eggs cooked in tomato sauce!
You can make this while you’re still half-asleep on a Sunday morning with slices of leftover challah and your favorite store-bought tomato sauce.
Mango Cilantro Ice Pops
When Lottie’s Kitchen asked us to come do a food demo last summer, we knew we wanted to make one of our favorite things, ice cream! But then they told us that they were focusing on healthy treats… So in addition to mango ice cream, we created this simple mango ice pop with cilantro.
