Your side dish can’t get easier than this. If you have pesto in your freezer (either store-bought or homemade will do?), then you can prep this dish in about five minutes. Have basil growing like a weed in your garden? Then it might take a bit longer to make, but it’s still pretty simple, and always a big hit. Continue reading
Even though we aren’t vegetarians, we’re no strangers to veggie burgers. Our freezers are usually stocked with Chik Patties and other MorningStar Farms delights, but those have some problems; they’re filled with preservatives and they’re dairy! Our veggie burgers are pareve and consist only of natural, fresh ingredients. Try adding corn, hot pepper or any other flavor variety to make them your own and you’ll never buy a frozen veggie burger again.
The problem with making desserts for Shabbat is that we can’t take pictures of the final project…I mean, you can see the cake and how it looked right out of the oven, but you can’t see it sliced and on a plate, which is too bad because this cake was pretty. Okay, the pan is a little bit messy, but at least my counter is clean! Oh, and the other problem is that you have to make the desserts pareve. Which means no cream cheese frosting! Those who dare to eat pareve whipped topping dolloped some on top of their cake. I ate it plain and it was amazing just the way it was. Continue reading
If you’ve never been to the Second Avenue Deli, you should go. Right now*. The food is amazing. Though many say it’s not the same as it used to be, it’s still worth a trip.
We used to go to the one on Second Avenue and Tenth Street all the time. When they closed, the first thing I did was buy the 2nd Ave Deli cookbook. I then bookmarked about half the recipes in the book, and actually made quite a few of them. When the new restaurant opened on 33rd and 3rd, I kind of forgot about my cookbook, and got my health salad fix at the deli. Continue reading
When it comes to Brussels sprouts, I was always a roaster – I loved the small bits of leaves that peeled off and crisped up while baking. I even used to tear off as many leaves as possible, making addictive “Brussels sprouts chips.” I thought this was the only way to prepare them, and it was definitely the only way I ever did. That is, until Rayna showed me this recipe. She said she doesn’t like Brussels sprouts unless they’re prepared like this, so I had to try them. The name says it all; they really are the best Brussels sprouts! I know a lot of people who don’t like Brussels sprouts, do you? Feed them these and they’ll be converted.
I’ve wanted to test out Indian food for a while now. I’ve experimented with all sorts of cuisines far away from my comfort zone, but Indian is one thing I reserve for restaurants. Until now, that is. If you were anything like me, it’s time to go spice shopping, because this is a great introduction to Indian cooking!
Happy Monday! Today we’d like to share with you a hearty and healthy soup that serves as a main course. It’s a great meal for Meatless Monday!
This black bean soup comes together so quickly and easily. Sure, you have to fry up the tortillas, but you can always skip that step and use store-bought tortilla chips, especially if you don’t have a package of corn tortillas in your fridge that you can’t remember when it was purchased…
What do you do with all the leftover veggies lying around your fridge? Well, we know one option is to make a pot pie out of them. Or you can always roast them. But it’s cold out, so soup is another option. If you also have some dried beans (or a can) lying around, you can have a healthful lunch or a wonderful side with dinner (or add a crostini or garlic bread to dip into the soup and voila – dinner!). Add your favorite mini pasta and you’ll get a thicker and more hearty soupy meal. Continue reading
I wanted to make tomato soup to accompany the grilled cheese I planned to make with my amazing pita bread! I decided to balance out all of the work it took to make the pita (although it really wasn’t hard!) with this simple recipe I found on the Food Network site, much easier than the version Jessica made, but also delicious. There were so many recipes to choose from, but this one looked easy and had great reviews.
We needed something green for this Meatless Monday dinner, too; I guess that’s where the pickle and avocado come in.
A version of this dish is a staple in my mother-in-law’s kitchen. When we go there for barbecue on Sunday nights, we always have this delicious mushroom-y rice that she made using leftover Shabbat rice (Syrians make a lot of rice). I decided to duplicate this dish in a non-leftovers way and used brown rice to make it a little healthier. You can try it with your favorite kind of rice. Continue reading