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.
Shabbat shalom! In honor of this wonderful shabbat, we’re sharing a our kibbe recipe with you, as well as what I think are pretty good directions on how to shape them. I tried taking a video, but let’s just say my phone got covered in oily meat and had to be wiped clean very carefully. Stephanie and I have been writing about kibbe for a long time now. We use it in recipes all the time. It’s a Friday night staple in the Blanco house, and it’s actually surprising if we don’t eat kibbe for Shabbat dinner.
Well what is a kibbe, you ask? They’re really small meatballs. Meat-stuffed-meatballs. Continue reading
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.
Kale and quinoa? You might think this dish is too healthy to taste any good, but you’d be wrong. If you’re trying to eat, this is a good start. But even if you’re not, this is a great dinner! It’s quick to cook up, dirties exactly one pot and the serving bowl, you can make it ahead of time and it’s tasty, too! What more can you ask for in a meal? Continue reading
Want the taste of Chinese food in your very own kitchen? This month’s link up is Chinese Food, and we decided to report something from our archives. This is a favorite of ours, and if you haven’t tried the recipe yet, it’s definitely time to give it a shot! Continue reading
I love veggie burgers! But you already knew that. I just have to try tons and tons of recipes for veggie burgers. I can’t help it.
These are immensely healthy. And cheap, especially if you use dried beans. I was lazy and used cans, but I can imagine they’d be more flavorful if I cooked my own beans, so will do that next time. Continue reading
People think that risotto is hard to make. And it is, but only if you use one of those recipes that has you standing over the stove mixing the wine and chicken stock and adding ladlefuls each time the liquid is absorbed. One of my favorite people ever, Ina Garten, just makes her risotto in the oven. So easy! Especially if you have homemade vegetable broth in the freezer, like I always do.
We all stuffed something for our kosher connection challenge this month, like Jessica’s acorn squash, but I’m here to you to share something unstuffed with you.
I have stuffed many things in my kitchen-life: grape leaves, meatballs, zucchini, onions, etc. But never have I stuffed cabbage, and I think it’ll stay that way. I mean, this is so much easier, but you still get the same flavors. I guess the only thing lacking is the single-serving cabbages, but whatever, who needs portion control!? Continue reading
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