Pasta with Ricotta and Brussels Sprouts

Although I didn’t grow up eating Brussels sprouts, as an adult I’ve fallen in love with them. And, while I make them often, I’ve only posted one Brussels sprouts recipe on the blog. I knew I had to change that. Fortunately I came across this easy and delicious pasta with ricotta and Brussels sprouts recipe from Culinary Adventures with Camilla, my assigned blog for this month’s Secret Recipe Club.

When I first got my SRC assignment, I spent a long time going through Camilla’s posts and quickly became enamored with her creative recipes. I love that she includes her two adorable sons in the cooking process, and isn’t afraid to introduce them to new foods. I especially like her international series,¬†Cooking Around the World with Camilla, in which she and her boys are cooking their way through all the countries of the world from A to Z. It’s an amazing way to learn about the world, and is a practice I hope to borrow in the future.

Pasta with Ricotta and Brussels Sprouts

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Shrimp and Andouille Sausage Jambalaya

I had Jambalaya on the brain for weeks before I made it. The idea was stewing, marinating. It began with the andouille chicken sausages that Evan’s parents brought us from the States. Not exactly something that is readily available in Israel (why oh why haven’t kosher chicken sausages caught on here?). I hoarded them, doling them out slowly, a few to go with pasta for a quick meal here, a few for a barbecue there. But the whole time I knew what I was really saving them for: gumbo or jambalaya, those two staples of Cajun cuisine, hearty, filling, flavorful one pot meals that could satiate the most epic hunger. Continue reading “Shrimp and Andouille Sausage Jambalaya”

Individual Chicken Pot Pies

Chicken pot pie? In this weather? I know I complain about how hot it is, cry for no cook dishes that won’t heat up the house, and then keep giving you baking recipes. And here, after cauliflower mac and cheese, lemon poppy seed muffins, and fig and brie-stuffed chicken I’m giving you the fourth recipe in a row that requires turning on an oven. I do apologize. But if you’re thinking of the heavy, cream-filled chicken pot pies of your childhood (or Paula Dean’s restaurants), this is not it. Comfort food, yes, but a lighter, more sophisticated rendition. Continue reading “Individual Chicken Pot Pies”

Pasta Meets Risotto

I’ve had this recipe bookmarked for some time now. It was part of Mark Bittman’s Minimalist series in the New York Times, so I knew it would be reliable. It makes logical sense – why wouldn’t you be able to cook pasta in something other than water? And yet, pasta cooked like risotto just didn’t sound right. Finally, though, this week was the week. There were gorgeous mushrooms as the shuk and this was as good a use as any. Continue reading “Pasta Meets Risotto”

Banana Chocolate Chip Pancakes

It’s doesn’t get much simpler than this. Pancakes. Fun to make, even more fun to eat. They’re not particularly time consuming yet still evoke images of lazy mornings. The best of both worlds. I made these one weekday when Evan started class a little later than normal. And honestly they’re not any more work than adding eggs to a box mix. Once you get the basic batter down – just a mixture of flour, baking powder, eggs, and milk – you can add pretty much anything else you want. This time I went with a combination of banana and chocolate chip, but go wild. Any mixture of fruit, nuts, and/or chocolate is bound to be a success. Continue reading “Banana Chocolate Chip Pancakes”

Fennel Baked in Stock

Fennel is clearly in season in Be’er Sheva; it’s in abundance at the supermarkets and the shuq. High in vitamin C, potassium, fiber, and calcium, this anise-flavored vegetable is incredibly versatile. A member of the parsley family the whole fennel can be eaten, from the bulb to the feathery fronds (which are great to season soups and stocks). Thinly sliced fennel adds a crisp component to any salad and goes particularly well with oranges. When cooked, fennel softens and the flavor mellows and sweetens. Continue reading “Fennel Baked in Stock”

Chicken Tortilla Soup

When I used to work near Union Square I would occasionally treat myself to the tortilla soup at City Bakery when it was available in the colder months. It was something I enjoyed immensely but never considered making. Although I am in the desert, I’m also on the tail end of a cold and I was craving a hot bowl of soup. And I appear to be on some kind of Mexican kick. Of course Tortilla Soup is an invention of the American Southwest, but it does incorporate Mexican ingredients that are fortunately also abundant in Israel: tomatoes, chiles, onions, and chicken.

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