Okay, okay. I know it’s still Sunday! But you have to make this ahead of time to let the flavors really set, so make this tonight before going to bed and eat it with dinner tomorrow!
I had some leftover cabbage and limes from our Pad Thai dinner, so I obviously had to make coleslaw. It’s easy to make, requires no cooking, and is barely any cleaning to do once you’re finished. The result is a crisp, refreshing, and delicious take on coleslaw.
We hope everyone had a lovely Shavuot! But we have another holiday coming up, and you probably want someone else to cook your Shabbat meal for a change. Well, here’s your chance!
I love cooking in a slow cooker. Not only does it cook your dinner for you, but slowly cooking food at a low temperature really brings out different flavors and results in tender meat that just falls off the bone. I defrosted some chicken overnight on Thursday, and on Friday morning I chopped some veggies (I guess you can do that the night before), added some flavoring and liquid, and turned the machine on. I don’t think it gets any easier.
So remember when I made those cinnamon cookies and froze half of the dough? Well, here’s that half, obviously unfrozen and baked. I did things a little differently this time, and I think they held true to their title this time, too; this batch was certainly crackly and wafer-y. Continue reading
Shavuot is distinct from most other holidays because we traditionally eat dairy (why?). This means that we can eat gooey cheesey dinners, and more importantly, we don’t have to make desserts using fake butter like we usually do!! So we always pick out some special recipes to share with our family during this holiday.
When David Lebovitz posted a recipe for caramelized shallot chicken, I knew I had to try it. Chicken is a cheap, healthy, and easy dinner, and I was blown away by how great his looked and then later by how great mine tasted. This has become a favorite Monday night dinner of mine.
I love shallots, and recently started using them in place of regular onions in many of my recipes. I always have shallots in my onion bowl, so after reading this recipe, I didn’t have to do much shopping, and that totally added to the awesomeness of this dish.
Head on over to Kosher in the Kitch for our Pad Thai recipe!
Here is a meatless yet satisfying soup for Meatless Monday:
Whenever I go into a Williams-Sonoma, even if I don’t buy anything (you know I want to!), I always leave with something: one of those free recipe cards they give out. This recipe for curried carrot soup is just that. It was hanging on my refrigerator since I moved in over a month ago, but I didn’t have the tools to make it yet. Luckily, I got an immersion blender in the mail (thanks, Claudette and Moe!) and got to make this delicious soup for my guests. Continue reading
Even though we like frozen desserts all year ’round, they’re especially refreshing when it’s hot out. And being that Summer is right around the corner, I’m sure you’d all agree that it’s the perfect time to make gelato!
From what we can tell, Ina Garten really likes chocolate. Everything chocolate that she makes is really chocolatey. So it isn’t a surprise that her Deeply Chocolate Gelato is rich, creamy and, just like the title says, deeply chocolatey. If you really like chocolate and gelato, make this.
And if you like chocolate, you should make her Outrageous Brownies, which we’ve made a pareve version of a bunch of times (but they were pre-blog, so unfortunately we didn’t take photos… next time!)
Where were we? Oh, yes. Chocolate gelato. You should probably serve it with something not as chocolatey, like a fruity syrup or whipped cream.
Here is a meatless yet satisfying dinner for Meatless Monday:
This was the first time we’d ever cooked with fresh peas; we usually use the frozen variety. But since peas (as well as asparagus) are in season, this recipe from the Williams-Sonoma Bride & Groom Cookbook seemed like a perfect recipe to try. We used Alton’s recipe for the pasta.
My favorite thing to make in the dutch oven is short ribs. They’re so good! They get soft and flavorful from the braising and are easy enough to cook while busy with other things in the kitchen. The more you cook them, the more flavorful they become, so make them on Sunday and eat them on Monday. Plus, people love to eat short ribs on Monday nights. Better yet, make them tonight and eat them for Shabbat dinner!