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
I know pomegranates are a Rosh Hashanah food, but lately they have been beautiful, giant, and on sale! And I like them no matter what time of the year it is. So, when I saw this recipe for roasted chicken with this sweet and crispy skin, I knew I had to try it, especially because I got some Silan, a date syrup that the recipe called for. Continue reading
I don’t think we share enough fish recipes around here. Sure, we recently gave you a sweet and crunchy fish, and a while back posted some salmon, but this recipe is an entire meal in one. And it’s a very different way of cooking salmon (at least I’ve never cooked salmon this way before, have you). I don’t even like tomatoes, and I loved the couscous in this. Continue reading
A few years ago, I bought a meat grinder. I was excited to grind my own meat and make burgers and meatballs all the time. Turns out, I didn’t use it much. I don’t really eat that much meat, though I did make these amazing brisket burgers. Then I realized that I can use it for things other than just ground meat. Tuna! Since I’d be grilling these anyway, who cares if I meatify them? So off to the store to buy some amazing tuna. Continue reading
Sometimes, the best lunch is just a big giant salad. But not just a boring lettuce and veggies salad, a delicious one with tons of protein, carbs, veggies, and lots of flavor. So when my mom was having company at the pool, I decided to do just that. A giant salad for lunch. It was easy to make, though it took a while to do all the steps, and was definitely worth it. For dinner I would sear tuna steaks, but for lunch, 2 cans of tuna is perfect.
I’ve been on a veggie burger kick lately. They’re just so easy to heat up for lunch. Served on a homemade bun, or on top of a big green salad, they make the perfect midday meal. And while I love store bought ones, they’re expensive and full of preservatives. So I have a repertoire of different veggie burgers in my freezer and pull out whichever one I’m in the mood for. It’s a good system, I suggest trying it.
I told you I’d have something a little bit more fancy from the Bais Yaakov Cookbook! This recipe popped out at me the first time I leafed through the Bais Yaakov Cookbook. I love brisket, and this recipe was so different than anything I’ve made before, I just had to try it.
And the winner is…
I’ve had this recipe cut out since 2007. And have been waiting and waiting to make it ever since. I finally had all the ingredients in my kitchen, and decided that we were going to eat this chicken for dinner. I’m glad I made it! The sauce was really spicy and sweet, and the spice just goes really well with the flavor of cilantro. Continue reading
Frozen tilapia is a good go-to dinner. You know, on those days that you just don’t have time to make something fancy, but still want a healthy dinner? Make this over some rice and serve with a small salad and you have a full meal in very little time. The original recipe called for striped bass, but I only had tilapia on hand, so I made it this way and loved it. Now I do it like this all the time. When I don’t have scallions, I just skip them. My husband is not a fan, anyway, but he loves the soft onions, so although they’re not a part of the original recipe, sometimes I make a swap. Continue reading
I don’t have that much experience cooking duck. I mean, I made some duck confit a few years ago. And then made some cured duck. But that’s pretty much it. So I was excited to try out this seared duck breast recipe from Anne Burrell. It was Zeke’s birthday, and I wanted to make him a restaurant-quality meal at home. And I did! I spent a lot on the kosher duck breasts (from Pomegranate), but still spent much less money than I would have if we went out to a fancy restaurant. Continue reading