It’s fall! And fall means winter squash! Wait… huh!? I guess it’s fall squash. Well, it’s not zucchini and yellow squash! It’s so much better.
Acorn squash is great, because it’s like a bowl! It’s nice and round, unlike its cousins delicata and butternut. So it’s often stuffed. Here, I stuffed the squash with kale and chick peas, along with a little bit of homemade tomato sauce. Continue reading
Behold, the prettiest pasta dish to grace my kitchen: beet pesto!
Seriously, this meal was such a beautiful, lovely pink color, I can’t get over it! But I should also mention that it’s delicious; don’t just make it for its looks! That would probably hurt the recipe’s feelings. It really is a great thing to make to impress company, just don’t wear white like I did. I mean, we all know beets stain, so I should’ve known to wear an apron and/or non-white t-shirt to prepare this dinner. Continue reading
A fellow Kosher Connection blogger wrote about potatoes as an “if you could only eat one food…” If I had to choose only one food to eat, three meals a day, for the rest of my life, it would be pizza. There’s nothing like a classic pie with tomatoes, mozzarella and a sprinkling of fresh basil. Continue reading
I wish I had thought of making this for Rosh Hashana this year. I could have replaced the kale with chard for a non-traditional siman. Oh well, maybe next year. For now, I will just have to share with you a delicious kale salad. It has crunch from almonds, a salty tang from green olives and pomegranate, which can do no wrong in my book. Continue reading
Tiramisu is probably my favorite favorite dessert . It always order it in a restaurant if it’s on the menu. That is, unless I’m at a kosher steakhouse. Pareve tiramisu isn’t even worth it. So, as a Kosher Foodie, why don’t I ever make it myself? We make all sorts of complicated recipes (see: cronuts), and tiramisu is actually quite simple.
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Good morning, readers! Things have been a bit hectic in the lives of Kosher Foodies, but not hectic enough in our kitchens! Since we last posted a few weeks ago, Jessica gave birth to a baby girl and I vacationed in California.
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Happy September! This month, the Kosher Connection is spreading the joy the best way we know how to; with food! I”m excited to see what everyone comes up with this month, since it’s not much of a foodie theme. We are spreading the joy with freezer food for a mom-to-be; Jessica! She’s due on Friday and has been stocking her freezer with healthy goodies so she won’t have to cook for a long time, so I made this green mac & cheese for both of us. I split it in two, put half in my freezer and half in hers.
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Summertime and holidays mean big family dinners! It’s not often that everyone is home for dinner, but when we’re all around, we have to try new things, while also eating healthy green vegetables!
I’m not really sure why I bought savoy cabbage, but I did, so I had to make some dinner with it. I originally wanted to roast it in wedges and serve it with the leftover sausage from this salad, but I ended up using that for something else. Apparently people make galettes with savoy cabbage, so that’s what I decided to do!
Happy first birthday to the Kosher Connection! For this special linkup, we were each assigned a blog to cook from; our blog was Peike’s Cookbook. It was hard for us to pick which recipe to choose, but we finally narrowed it down to a few, and the winner was a kosher adaptation of Alton Brown’s Chili for the slow cooker.
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