You know how we feel over here about desserts that are pareve on purpose – that is, without fake dairy in them. This rice pudding is just that! Just mix some rice and coconut milk, a little bit of sugar and spices, and you have yourself a dessert in a couple of hours!
That’s right, it takes a while to cook, but it’s all unattended cooking time; all you have to do is stir once every 40 minutes or so. I’d imagine that this works well in the slow cooker, too. I’ll have to try that out!
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
I have been wanting to make this cake ever since I bought this cookbook, and that was a while ago. But first I didn’t find kosher mascarpone cheese, then I didn’t have an occasion to bake it for, and then I had a baby who didn’t really allow me to do much multi-step cake baking. Well I baked it. It took a while. I juiced lemons one day, made curd another, worked on the frosting the next morning, and that afternoon finally baked the cakes. So it took a while, but it was done, decorated, and waiting in the fridge to eat. I wanted to skip lunch and just eat cake. 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.
After attempting to make French macarons, I had plenty of egg yolks left over (and no cookies!). Sure, I could make ice cream or pudding with them, but I didn’t feel like it. So even though I don’t have a pasta roller, I decided to make pasta dough and roll it out with my rolling pin. When the dough was finished, I was scared to ruin it, so I took my pasta over to my parents’ house, instructing my sister to bring her Kitchenaid pasta-rolling attachment there as well, and we teamed up to serve our family the best pasta dish ever! Continue reading
Or Chicken as the Farmer’s Wife Would Make – or – Polla al la Contadina
I love Mario Batali. Yes, he wears Crocs and high socks and talks so quickly it’s hard to understand him, but his use of simple ingredients and fresh flavors to make the most amazing meals is truly a talent. Plus he went to Rutgers (just like Stephanie!) and used to work at Stuff Yer Face in New Brunswick. Best yet is that he didn’t forget about his roots! Oh, and he sports a red beard. Continue reading
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
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
This post is in honor of the best news ever!
Whenever I buy bananas, some of them start to turn brown before I can eat them. Seriously, they’re green when I bring them home, and when I wake up the next morning they’re already overripe! I usually peel them, cut them into chunks and freeze them for smoothies, but there are other things you can do with frozen bananas; You can dip them in chocolate and coconut or pistachios and eat them for dessert!
Shana Tova!
When Resident Magazine asked us to share some holiday recipes with them, we knew we wanted to share some traditional Sephardic Jewish food, as opposed to the better known matzah ball soups. Here’s a dish that we’ve been eating for Rosh Hashana forever.
