Pizza is probably my all-time favorite food. I mean, what’s not to like? But sometimes I like to get creative with my pizzas. And maybe a little bit healthier. So this time, I wanted to make pizza that was made out of only vegetables. And it really worked, except that I had to add a little sprinkle of cheese on top, because cheeseless pizza is really not pizza at all.
Corned beef is really quite easy to make. You basically put it in a pot with lots of water and watch it boil. It takes a long time (three + hours), but you don’t actually have to do anything…unless you’re doing the corning by yourself, but that’s a different story. Continue reading
When Kol Foods offered to send me a product of theirs to review, I was super excited. I have never eaten their food before, but have been curiously browsing the site for their organic, pastured, vegetarian-fed (and delicious) meat and poultry options. I got a whole chicken in the mail. Roasting chicken whole is probably one of my favorite ways to cook chicken. It leaves it moist and juicy, and it’s fancy enough for company.
Happy 2013!
I finally got Ina Garten’s new cookbook! It took a while, especially because I pre-ordered it on Amazon. Turns out, shipping during Hurricane Sandy got kinda iffy, and it just never showed up. Thanks to Amazon’s amazing customer service (once I figured out where to find it), they overnighted me a new copy! Yay! After looking through the recipes, and weeding out the very unkosher ones, I decided that a one-pot pasta dish was the perfect first recipe to try. Why? Because we love pasta! Because Richie loves pasta. Because It reheats easily on a weeknight. And because sausage is something I don’t cook much, so I thought I’d give it a try.
This is one of the most beautiful dishes I’ve ever made. And they were really easy! I know a lot of people are scared of yeasted breads, but this one is so impressive when served to guests, especially if you’re making a dinner party, that you should really just try.
Plus, I adapted this hand-kneading recipe to use with a mixer so there’s hardly anything you need to do. I also made it pareve, since I ate it with a meaty stew. I’m sure it would be even more amazing with some melted butter on top, though I love the flavor of a good olive oil. Or, you can dress it up with some herbed oil.
When I found out that this month’s link up was stuffing, I was super excited. Not that I’ve ever made traditional Thanksgiving stuffing/dressing before, but because we’re Syrian, and we stuff everything. I racked my brain to think of something traditionally Syrian we can make for you so that you can have a Syrian Thanksgiving. Then I changed my mind and thought I’d tackle the unknown territory of Thanksgiving stuffing. I cut recipes from all my magazines and bookmarked recipes on blogs from years past. But nothing excited me enough, and I just couldn’t figure out what to share with you this month. Continue reading
I know pomegranates are a Rosh Hashanah food, but lately they have been beautiful, giant, and on sale! And I like them no matter what time of the year it is. So, when I saw this recipe for roasted chicken with this sweet and crispy skin, I knew I had to try it, especially because I got some Silan, a date syrup that the recipe called for. Continue reading
I don’t think we share enough fish recipes around here. Sure, we recently gave you a sweet and crunchy fish, and a while back posted some salmon, but this recipe is an entire meal in one. And it’s a very different way of cooking salmon (at least I’ve never cooked salmon this way before, have you). I don’t even like tomatoes, and I loved the couscous in this. Continue reading
A few years ago, I bought a meat grinder. I was excited to grind my own meat and make burgers and meatballs all the time. Turns out, I didn’t use it much. I don’t really eat that much meat, though I did make these amazing brisket burgers. Then I realized that I can use it for things other than just ground meat. Tuna! Since I’d be grilling these anyway, who cares if I meatify them? So off to the store to buy some amazing tuna. Continue reading
Sometimes, the best lunch is just a big giant salad. But not just a boring lettuce and veggies salad, a delicious one with tons of protein, carbs, veggies, and lots of flavor. So when my mom was having company at the pool, I decided to do just that. A giant salad for lunch. It was easy to make, though it took a while to do all the steps, and was definitely worth it. For dinner I would sear tuna steaks, but for lunch, 2 cans of tuna is perfect.
