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!
What are cronuts, you ask? Well, really they’re just croissants cut into the shape of doughnuts and fried. And they’re amazing. Really. We made these a while ago, but because of a crazy busy summer we have not had time to post much.
We’ve been hearing about the cronut craze for a while now, but have never been to Dominique Ansel for a real one. We’re pretty sure these homemade, fresh out of the fryer ones are just as good though! Continue reading
Considering it’s still the middle of August, it’s weird to think that we are already thinking of the holidays. But whether or not we want summer to be over, they’re ARE coming! So be prepared. This month’s linkup is, you guessed it, apples! The quintessential rosh hashanah food. We decided to be a little different and make a European style cake filled with more apples than batter and spiked with a little bit of rum (that’s right, no cinnamon and nutmeg in here!). Continue reading
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. Continue reading
Another summer day, another cooked fruit salad! This is very similar to that roasted peach and sausage salad I made a couple of weeks ago. When I saw it featured as one of Food52’s genius recipes, I knew I had to make it. It really is genius to put avocado!
This was Shabbat dinner along with tacos and rice and beans. It was an interesting Friday night meal; interesting but delicious! This salad was the biggest hit. Continue reading
Watercress is one of those “super foods” that I’ve been seeing a lot of lately. And summer is all about being healthy, so when I had a bag of watercress just lying in my fridge I racked my brain to see what I could do with it – and pesto was just the ticket! Pesto is a favorite summertime item because it’s so easy to make and extremely versatile. You can use it to dress up sandwiches, as a sauce on pasta, or even to spread over a simple fish or chicken. This pesto recipe is extremely easy to make, as long as you have a food processor or blender on hand.
I love lemon desserts! They’re tangy and sweet at the same time, and not too rich, like a piece of flourless chocolate cake would be. Plus, every time we go to the fruit store, my son picks up a lemon and just HAS to buy it. This means we have a lot of lemons in the house. So when I was racking my brains for a great summer dessert, of course something with lemons came to mind. Of course, lemon meringue pie was possible, but I wanted something that travels well. While flipping through the “bar cookies and brownies” section of my Bon Appetit Desserts book, I came across this recipe, and was happy to see I had all the ingredients to make the dessert! Decision made. Continue reading
This is one of the BEST desserts we have ever made. And stephanie and I make a ton of desserts. Let’s just say at a holiday table with about 10 desserts, this one finished. The pictures are from two different times we baked the pie. So that’s why you’ll see two different pie plates and two different kitchens. Continue reading
These lentils are easy to make, can be made in advance, and are super healthy! Score! You can definitely just chop all the veggies and then throw everything together while preparing a different dish. It’s a great Sunday activity. For some reason, this Ina recipe was never on her show (according to the Food Network site), but it is in one of her cookbooks, which I own, and you can also find it online on her website. I made it vegetarian so we can use it with any type of meal. Continue reading