We’re big fans of Brussels sprouts, and although we love our go-to recipes, when they’re in season and on sale, sometimes it’s good to switch things up a bit so we don’t get sick of them. Since Brussels sprouts are pretty much like mini cabbages, this is basically coleslaw.
I love granola bars. They are a great snack at my desk (boo, desk job) at work. They are a great oh-my-god-I-don’t-have-time-to-eat-breakfast quick breakfast. They are also useful for when I actually DID eat breakfast, but am still hungry. I just grab one and eat it on my way to the subway station. The problem with granola bars is that they usually have a few ingredients that I don’t really want to eat in them. Or the are covered in chocolate (a few chocolate chips? Not the same). Or they are just very expensive, and there are only 5 in a box. Continue reading
Guacamole is one of those those ever-adaptable foods that everyone loves. Jessica and I aren’t big tomato fans, so we leave those out of our guac; sometimes we add red pepper instead, for the color. Sometimes I don’t have any jalapenos, so I put some cayenne pepper for spice. You get the idea.
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
That’s right, I’m still grilling. Okay, fine, so I made this on my cast iron grill pan. But it still turned out awesome. It required more cooking time than the outdoor grill and set off my smoke detector more than once. I used all the ingredients from the original recipe but changed the quantities a lot. It’s also the type of recipe that you really don’t have to measure. Just wing it. Continue reading
The best part of going out for sushi is salad, because it comes with carrot ginger dressing! Jessica and I have been known to pick up a quart of dressing from our local sushi joint. That is, before we learned how easy it is to make at home!
Since I tend to experiment with Asian cooking, I always have most of these ingredients at home, such as rice vinegar, ginger and sesame oil. I did have to go out and find some miso paste, which was pretty easy; there are a few brands of kosher miso paste available at Whole Foods. Now that I have that, I can make this whenever the urge strikes, since it lasts in the fridge for quite a while. It’s also good to have around for my favorite lazy miso soup dinner, which consists of mixing miso paste with water and adding whatever veggies I have around, and maybe some greens or soba noodles.
While you’re picking up your miso paste, make sure to buy an avocado, our favorite vehicle for carrot-ginger dressing!
Your side dish can’t get easier than this. If you have pesto in your freezer (either store-bought or homemade will do?), then you can prep this dish in about five minutes. Have basil growing like a weed in your garden? Then it might take a bit longer to make, but it’s still pretty simple, and always a big hit. Continue reading
Sweet kaak is nothing like regular kaak, except that it’s also kinda like a bread stick. Actually, it’s really more like a cookie made with orange zest. I usually don’t love orange zest, but for some reason I absolutely love sweet kaak. It’s a traditional Syrian treat, one that if I have in my cookie jar (okay, fine, I don’t have a cookie jar, but I do have airtight containers that I can leave on the counter and store cookies in) I will finish in about a day. Basically, they are sugar cookies that are twisted. Yum! Continue reading
On Monday I bought a Zoku Quick Pop Maker! I got home and put it straight in the freezer because I just couldn’t wait to try it out. And boy am I glad about that impulse buy! I had some overripe bananas hanging out on my banana tree (read: KA dough hook), and mixed them with just a teeny bit of sugar and some milk – voila, I made really healthy banana pops that rival those banana FrozFruits we used to eat on the beach (fine, more often we got coconut and strawberry. Claire always got lime).
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