Once again, I find myself in the dreaded chicken-and-pasta dinner rut! Unfortunately this happens too many times to count. This entrée, for Quinoa Sliders, is a welcomed diversion to our pedestrian meat choices; it combines an interesting medley of southwestern textures and flavors (black beans, whole kernel corn, garlic, cilantro, chipotle). Luckily I know my kids already LOVE quinoa and corn and beans so, it's highly probable that this meal wouldn’t disappoint. And, it is super easy to make. We love our Quinoa. And why shouldn't … [Read more...]
Passover: Haroseth with Pear and Figs
April 9, 2017 By Leave a Comment
I love this Haroseth recipe featured in the New York Time a few years ago. I make it every year for Passover. For those unfamiliar, Haroseth is a chopped nut and fruit mixture served during the Passover Seder. It's usually eaten between two pieces of matzoh, to represent the mortar used by Jews in building palaces and pyramids of Egypt during their slavery. Like the other Passover recipes I've made this weekend (Chocolate Covered Matzoh, Matzoh Kugel) I cannot figure out why I eat this amazingly flavorful fruit dish only two days out of … [Read more...]
Passover: Mandel Bread
April 9, 2017 By Leave a Comment
I'm making Mandel Bread today, which, in Yiddish literally means twice- baked almond bread. It's made by forming dough into a loaf, baking it, slicing the loaf into oblong cookies and baking again. Apparently these crunchy cookies were popular in Eastern Europe among Jews and merchants as a staple dessert that kept well. Mom's recipe, as I imagine most, is extremely easy to follow and only allows for 30 minutes baking time. While many people like to add nuts or raisins to the mix, I played it safe and used chocolate chips. Just two … [Read more...]
Passover: Apple Matzoh Kugel
April 8, 2017 By Leave a Comment
This weekend I'm preparing for the first night of Seder and kugel is always at the top of my list. While Kugel has been a staple of Jewish cooking for centuries, I tend to only make Mom’s kugel recipe once a year during Passover-- and I'm not sure why. Served hot or cold as a side, or, for the sweeter versions, as a dessert, most people characterize kugel as a type of casserole or pudding made from egg noodles or potatoes. However, for Passover, I use matzoh as the main ingredient. I know you’re probably thinking there’s no way a … [Read more...]
