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
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 wanted to share this recipe with you as soon as I took my first bite, but that would have been rude and my dinner would have gotten cold, so I decided to wait until right after I finished eating. Which was when I discovered that my internet was broken! Continue reading
Happy Monday! I’m back on my Indian food kick with this simple vegetarian dish of potatoes, peas, tomatoes and spices.
This was served as the side dish with my broiled tofu, which Martha Stewart suggested as a meal. Well, I will always listen to Martha, because this was a great meal! Maybe I would have considered this the main dish and the tofu the side dish, but I served them on the same plate at the same time, so whatever. It’s delicious nonetheless.
Here is a meatless yet satisfying dinner for Meatless Monday:
This was the first time we’d ever cooked with fresh peas; we usually use the frozen variety. But since peas (as well as asparagus) are in season, this recipe from the Williams-Sonoma Bride & Groom Cookbook seemed like a perfect recipe to try. We used Alton’s recipe for the pasta.