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. Continue reading
Today, my nephew Eddie turns 1! It’s not every day your first baby turns 1, so when Adele asked me to bake a cake for his birthday party, I told her to pick any recipe and I would make it. Adele loves lemon desserts, and she chose this awesome and fancy torte. I told her I’d only make it if I could make another cake, too. I ended up baking vanilla cupcakes so that Eddie and the other small guests would enjoy a dessert, as well.
His birthday party was a little early, because the holidays got in the way of his birthday plans. Which was great for our blogging schedule, because we were able to post this in time for his big day. HAPPY BIRTHDAY, EDDIE! Continue reading
I know we just shared a swiss chard recipe, but being that Rosh HaShanah is right around the corner, I also have to share the traditional seder swiss chard recipe.
It’s pretty easy to make, though washing and chopping all the swiss chard takes some time. Unless you let the supermarket do that for you… Continue reading
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.