Potato-wrapped fish is like fish ‘n’ chips, but combined instead of side-by-side!
I remember seeing a recipe for this in Bon Appetit a while back, complete with instructions on how to wrap the fish, and I put it in the back of my mind. One day, with not much in the kitchen except frozen fish, potatoes, lemons and some greens, I thought of this technique. It’s a great dish to have in store, too; simple ingredients with an easy execution that looks impressive and fancy.
Caramelized onions are one of my favorite things ever, so any recipe that I come across that involves caramelized onions (or shallots) instantly goes on my to-do list! This one has literally been on there for years, and I really suggest you don’t wait as long as I did to make this. I never wanted to make it for a holiday, since my mom doesn’t like cooked onions (she tolerates raw ones, though…), but ended up making this at her house, anyway, as part of a huge meal, so don’t worry, she had plenty of options (like homemade pasta) to choose from!
I love butternut squash soup! I love any butternut squash, actually. But the best way to eat it is definitely in soup.
Last year, we posted a recipe from Jamie Oliver. And while that sage-infused oil soup was amazing, and definitely a go-to recipe for me, I definitely have to change it up a little bit. Eating as much butternut squash soup as I do makes me need to experiment with different flavors and interesting ingredients. This is actually the first butternut squash soup recipe I have ever made, and it was years ago when I was still in high school. Continue reading
When a friend of mine suggested I make these veggie burgers, I knew I had to try them. I always want to make homemade veggie burgers. Recently we made these veggie burgers. They were awesome, but completely different than these beet ones. I had these on my to do list for way too long. I really should have made them sooner because they are SO good, not so hard to make, and I want to make them all the time now! Think of all the months of veggie burgers I’ve missed…actually, I try not to think about it. Continue reading
I love sandwiches! When Stephanie and I were put in charge of making lunch for our mom and her friends, we decided that these sandwiches were perfect with just a few side salads. And after Jeff won the Next Food Network Star, of course I had to follow his lead and make a sandwich into a meal, because why not? I bought some fancy bread at the supermarket and delicious fresh summer veggies, then added some creamy goat cheese – it truly was everything you need in a meal. Continue reading
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.
If you’re making meat for Shabbat lunch and want an easy and light dish, look no further than this mustard chicken salad. Yeah, I know, people will probably go crazier over the chulent you made, but this dish is simple, refreshing, and did I mention simple? You can serve it on top of a bed of romaine, like I did, or arugula, like Ina did. Or you can shred the chicken and cut the veggies a bit smaller and serve this in sandwiches, my favorite way to eat chicken salad. No matter how you do it, it’s a great Shabbat lunch. Continue reading
Remember back when we made ejjeh potato? Though we posted it as a Chanukah treat, it’s also really a great lunch box staple along with this, ejjeh parsley. We also love making leek ejjeh for Rosh HaShanah, by the way. Continue reading
Lachmagine is a classic mazza, a “small bite” Syrian Jews often eat before dinner. It’s kind of like a mini pizza, but instead of sauce and cheese we put tamarind and meat on it. It’s a staple in many homes on Shabbat and holidays.
Tomato soup is one of those amazing winter recipes. You can have it with noodles and cheese to make it a one-pot meal on a snowy evening. And it just improves in the fridge, so you can take leftovers for lunch! I had been thinking about making tomato soup with a can of tomatoes I had in my pantry when I watched Alex’s Day off. She combined fresh and canned tomatoes for an even more intense tomato flavor. Sure, her tomatoes looked better than the pinkish ones that I found in the supermarket, but after charring them on the stove and cooking them in wine, they really add some amazing flavor.
