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
So, we shared how to make marshmallows a while back, and even gave some out for our mishloach manot this past year. We loved them (and don’t even like marshmallows) and knew we would have to make a big batch for when we go camping this summer. Oh, you didn’t know? The Kosher Foodies are going camping. And we’re going to make smores. So, of course we needed to make graham crackers. Continue reading
At work, our clients bring us a ton of chocolate. Bars, boxes, liqueur-filled, and truffles just to name a few. Some with only Russian words on the package, and other more familiar English ones. Well, many of these treats go uneaten by me, and pretty much sit around the kitchen table for a while. But when we get a box of Ferrero Rochers, they don’t last more than a day. I have to run to the kitchen to get some before they’re eaten by my coworkers. Let me tell you, they have good taste. Continue reading
I decided I needed to make my own beef stock! Not because I had any particular recipe to make with it, but just because I always make stocks and broths, so why not try this one? Plus, if I made this I could make beef barley soup, or even some pho like Steph made! And what better recipe to use than Alton’s? What would you make with beef stock? Continue reading
So remember that we joined the olive oil of the month club? They also sent us this recipe, which I knew we had to try right away. But we spent the day making amazing fresh pasta, and had no time for silly dessert. So the next Sunday, I whipped these up really quickly, and Steph shaped and baked them while I bathed Richie and put him to bed. Teamwork! They were actually very simple to make, as long as you have a food processor and microplane…right now I take those tools for granted, but it wasn’t long ago that those were not in my kitchen (Mom has no kitchen gadgets!). Continue reading
We really have to thank our good friend and culinary school graduate Adam Mimran for this recipe. He’s the one who’s tested it many times and took the time to make them for a crowd during the Superbowl. Funny thing is, this has been on mine and Steph’s to do lists for quite some time. Oh well. Sometimes you have to rely on friends to cook things for you. If you plan on making them for a crowd, double the recipe. Continue reading
Ever wonder why they’re called cupcakes? Well, probably because you bake them in cups!
Seriously. Once I found out that my dairy dishes are oven-proof, I knew I had to make these. I watched Alton make them a few times, and once my Good Eats 3 arrived, it made me want to try it even more. So when Stephanie came over and we made dinner for some friends, we knew his was the perfect dessert to make. Each of us would have a mug, and we would freeze the cupcakes we made in tins. Yum! These came out light, fluffy, and overall delicious, especially with Alton’s buttercream spread on top.
I love making lasagna for company. It’s not so easy, but it’s something that can be made ahead of time, making the day-of much easier to handle. This lasagna is a little different and “dressier” than the classic cheese-and-tomato-sauce or meat-and-tomato-sauce kind. Plus, it is a nice filling main dish! We all really enjoyed it, and I’m glad I made the entire box of lasagna noodles and made a little extra of this for the freezer. That’s right, lasagna is a great freezer food!
I like to stock my freezer with different kinds of veggie burgers. Of course, you can buy these pre-made in the grocery store, but homemade things are just more fun! Not to mention better for you, tastier, and cheaper. But enough of that…you know all this already. This veggie burger (I know, we’ve shared many with you since the summer. One more can’t hurt, though) uses quinoa as the protein and has a much softer (read: mushier) texture than the rest. It’s great on a salad with some roasted or fresh veggies or a homemade hamburger bun with chummus. Continue reading