Turkey is something that we usually only ate when we had a lot of company for Shabbat dinner. And in that case, we’d roast a whole turkey with celery, carrots, onions, and spices. It was good, and really the only way I knew how to eat turkey. Stephanie and I used to baste it every so often, and then when it was hot, but cool enough to handle, carve it. I never actually ate turkey at the dinner table because I’d pick at it while carving. Oh, we also had turkey on Thanksgiving. But this was not made in our house, so I had no idea how it was made. Continue reading
Since our mom doesn’t like onions, this mechshe wasn’t something we ate much growing up, but it’s definitely still one of my favorites! I love the flavor of slow-cooked onions, which get sweet and caramelized in the oven, and the contrast with tart tamarind sauce is perfect.
Since stuffing these is quite a process, I like to make a double batch and freeze half, so that next time the cravings hits, I can cook up a batch right away; no need to defrost, just cook the frozen onions for a bit longer.
I love biscotti! They are the perfect after dinner treat, and are a great treat in the morning to dip in coffee. These cookies are filled with dried fruits and nuts, which makes me think they’re healthy, too! I usually take my time and make teeny skinny biscotti, but these are great cut a bit thicker, since you get a mouthful of the dried fruit. Plus, it makes making the biscotti that much easier. Continue reading
The problem with making desserts for Shabbat is that we can’t take pictures of the final project…I mean, you can see the cake and how it looked right out of the oven, but you can’t see it sliced and on a plate, which is too bad because this cake was pretty. Okay, the pan is a little bit messy, but at least my counter is clean! Oh, and the other problem is that you have to make the desserts pareve. Which means no cream cheese frosting! Those who dare to eat pareve whipped topping dolloped some on top of their cake. I ate it plain and it was amazing just the way it was. Continue reading
Our friend Rachel makes such delicious challah and is always generous enough to share with us! The first time she brought me a loaf was when we went out to dinner on a Thursday night. She said she made six, so she could spare one. She brought another one when I invited her for a fish taco dinner at our apartment. I told her how much we loved it, so she shared the recipe with me, and now I can have Rachel Challah whenever I want (not that there’s a shortage of challah recipes out there)!
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
Or fasullieh. I’m really not sure how to spell it, and it doesn’t matter because it’s not English. In English, these are Great Northern Beans. These beans absorb flavor really well, so they are great in this dish. They take on the meaty flavor of the marrow bones, and tomatoey flavor from the tomato paste. Serve it over rice, and you have a perfect Shabbat dinner side. Or a nice weeknight meal. Continue reading
AKA Jeffrey’s Roast Chicken.
Apparently we’ve been on a chicken kick lately! But all of these recipes serve different purposes, and really, you can never have enough chicken recipes! Here’s our latest obsession from our favorite Ina Garten:
There aren’t many recipes that are this easy and yield so much flavor like this roast chicken. Ina definitely knows how to take simple ingredients and add that wow factor! This chicken was moist and juicy, with just the right amount of aromatics to make bring the flavor of this chicken to the next level. Next time you’re having company, impress them with this roasted chicken. You won’t be sorry. Continue reading
I’m pretty obsessed with my Crock Pot right now. I love to come home to the smell of a slow-cooked meal and to not have to cook dinner when I come home. It’s win-win. It’s pretty amazing how everything I make in there turns out delicious. I don’t even have to cook meat in it, vegetable stews work great, too. I always tell myself I will use it more often, then go through a slow cooker phase, and then put it away and leave it there for a couple of months. I hope this phase lasts longer!
I’ve been making a lot of stews to eat over rice lately, and I was in a pasta mood, so I decided to cook up a tomato sauce to serve on top of spaghetti, though it would be equally delicious with rice.
I have seen this episode of Barefoot Contessa many many times. Ina makes this pot roast with some baked potatoes. It’s such an easy recipe, though you do need a whole bunch of ingredients to make it. I finally decided to try it, and it was definitely worth it! The pot roast is soft and flavorful, and the sauce is thick and delicious over rice or couscous. I dipped garlic bread in mine. yum! It’s also a pretty forgiving recipe, so if you don’t have some of the ingredients, don’t fret! Continue reading