I’ve been wanting to make this soup for a really long time, so when I saw that kale was showing up at the market, I added it to my menu. It takes a pretty long time to make, so I decided to make it on a Sunday and serve in on Monday. On Sunday morning I woke up early, soaked the beans, and went to work. When I came home a little before six, I went shopping for all the produce needed: celery, carrots, onions, garlic, basil, and kale. There was no kale at the fruit store, they ran out and are getting more tomorrow. There was no kale at the supermarket, either. They also ran out. I already soaked the beans, so I had to improvise on the soup. It came out delicious, anyway.
My favorite thing to do with the leftover vegetables and herbs in the fridge is make a frittata. It’s pretty easy to do, and works for any meal of the day. It’s also very easy to make it to feed a crowd, or for just one. And you can put virtually anything in it! This morning, I had about 1/3 of a box of frozen peas sitting in the freezer, some leftover red bell pepper, and a carrot. Then I found some thyme that was just begging to be used (my fresh herbs often end up in the garbage, it’s rather sad).
You can’t go wrong with caramelized onions and roasted butternut squash. Here’s a pretty easy (once you get the pie crust out of the way) special dinner recipe. Sure, it’s a bit fattening, but hey, once in a while you just have to splurge. If you’re having some company over and making dairy, this is definitely a great recipe to impress guests with. The list of ingredients looks rather long, but I found that I had a lot of the ingredients.
When the 2nd Avenue Deli closed, I immediately bought the cookbook on Amazon so I could recreate the delicious flavors I grew up with. I didn’t know that it would reopen even closer to where I lived. The first thing we made from the cookbook was the health salad. It wasn’t the same, but it definitely resembled the real thing. The next thing I made was the delicious brisket. It’s easy and is definitely worth the time put into it. Now that I have a dutch oven, it’s even easier than it ever was. Continue reading
You didn’t think we’d get through eight days of Hanukkah and not post a holiday recipe for you, did you?
We actually eat ejjeh potato all the time, not only on Hanukkah. It’s a delicious and easy food to make for the beach on a summer Sunday afternoon. They also make great leftovers, so make extra and take some for lunch in a sandwich the next day.
Because latkes are fried, they are a customary Hanukkah food. On these eight days, Jews load up on oily foods to remember the miracle of the oil. These latkes are different than the Ashkenaz version, which you probably see more often. These are more like home fries. They’re soft in the middle and really deliciously crispy on the outside. Continue reading
Two recipes in one! Making my life a bit easier…
I love roasting vegetables. It really brings out the flavor and is very easy…but it also takes a long time, something that between work and school I really don’t have. About once a week I have enough time in the kitchen to roast vegetables, and this week I decided to really take advantage of it.
A few years ago I found a recipe in a magazine (I wish I remembered which one!) for roasted fall vegetables with two more recipes using those leftover vegetables in different ways. I roasted two half sheet pans of veggies and served half for dinner that night. The rest I saved to make soup for an easy and delicious weeknight meal.
Sometimes my refrigerator is empty and I have to go out and buy food. It gets expensive and truthfully, sometimes I just really don’t want to go outside. So I don’t. And I get very hungry/grumpy.
I already had some leftover vegetarian chili, and I was at the the supermarket and became inspired; tortillas were on sale and I didn’t want to pay the price of the kosher/vegetarian frozen burritos I saw there. So I decided to make my own frozen snacks. These are my emergency snack burritos: