Mashed potatoes have always been one of my favorite foods. They are the ultimate comfort – creamy, hearty, warming. But, also, carb heavy, which not everyone is into. We’re not big on diets, but when we feel our pants getting tight we try to eat in a slightly more “slow carb” fashion which is, thankfully, very bean-friendly. And so the white bean obsession continues. This recipe is super easy, immensely healthy, and hits the spot when you’re craving mashed potatoes but want a little more nutrition than they offer. Continue reading “Cauliflower and White Bean Mash”
Oh, hey. Remember me? I’m baaaaack. I just had a few things to take care of, like move back and forth between Israel, New York, and Massachusetts a few times. Oh, and have a baby. Who is now a toddler. Time flies, huh? But I never stopped cooking. I was roasting chicken with an infant strapped to me and making peanut butter cups during nap time. I now excel at making scrambled eggs one-handed while a twenty-something pound child rests on my left hip. And I’ve increased my repertoire of quick, easy meals like these White Beans with Spinach and Tomatoes, which are ready in just 10 minutes! Who doesn’t have time for that? Continue reading “Garlicky White Beans with Spinach and Tomatoes”
I have so much respect for anyone who starts their own business. To come up with a product or idea, test it, market it, send it out into the world – it’s exciting and scary, exhausting and exhilarating. Which is why I was so excited when my blogging buddy Heidi from Young Grasshopper told me that her and business partner Barbie were starting their own line of simple syrups, adorably called Not So Simple Syrup. A lover of cocktails and homemade simple syrups, Heidi sought to create an all-natural product in wonderful flavors that could be sold nationwide. After jumping through all the hoops required for selling food products (i.e. FDA approval), Not So Simple Syrup is almost ready to make a splash in the market. Continue reading “Homemade Soda Recipes and a Giveaway”
While I’m beyond excited to experience my first Northeast autumn in three years, I’m always a little bit sad to say goodbye to summer. This week’s heat wave aside, it’s been a pleasantly warm July and August filled with lots of time spent outdoors. In order to have one last hurrah with some of summer’s best produce, I made this simple but incredibly tasty heirloom tomato, tomatillo, and avocado salad lightly dressed with olive oil, lime juice, cilantro, and salt. Continue reading “Tomato, Tomatillo, and Avocado Salad”
I’ve barely touched my blog since moving home from Israel to New York – it’s so easy to get swept up in life here! But Rosh Hashanah, which is early this year, is fast approaching and so I’m snapping out of my summer blog hiatus to bring you this incredible honey cake recipe from Cook in Israel: Home Cooking with Orly Ziv (the cookbook that I photographed). Honey is traditionally eaten on Rosh Hashanah to signify a sweet new year, and honey cake can commonly be found on Jewish tables around the world this time of year. I’m not always a huge fan of honey cake, which can be quite dense, but Orly’s version is light and spongy with lots of wonderful honey flavor that’s not overly sweet. Continue reading “Honey Cake for Rosh Hashanah”
Leftovers get a bad rap. It wasn’t until I got out on my own that I realized the value of leftovers, both from an economical standpoint and a creative one. Repurposing yesterdayâ€™s meal into something new and appetizing is one of the great tests of a home cook, and many of our favorite dishes the world over originated as just that: a way to disguise and stretch leftover bits of food. Putting leftover rice to good use presents a particular challenge since it doesn’t reheat well on its own. Fried rice is the perfect way to use up leftover rice, with delicious results. Continue reading “Chinese Fried Rice Recipe and Leftovers Blog Hop”
After three years of living in Israel, my husband and I are moving back to New York in just a few days. Everyone thought we were crazy to move here, giving up our comfortable lives to venture off to a place we’d never even visited. But I knew it was the chance of a lifetime, and while there have certainly been challenges overall it’s been an amazing experience. The final item on my bucket list of things to do here was to visit the Aida Refugee Camp in Bethlehem and attend a cooking class through an amazing organization called Noor Women Empowerment Group. I finally had the opportunity last weekend, and it was one of the most worthwhile, inspiring experiences in my time here. Continue reading “Helba (Semolina + Fenugreek Cake) and a Bethlehem Cooking Class”
If you’re anything like me, then you’ve been waiting with bated breath for the rebooted fourth season of Arrested Development, seven years after it was canceled. I’m a little late to the viewing party game since it aired earlier this week, but watching the show left me wanting one of their signature snacks – chocolate covered frozen bananas, a la the Banana Stand run by the Bluth family (“There’s always money in the banana stand!”). And it occurred to me that not only would they be easy to make, but they’d be a delicious (and fairly healthy!) summertime treat.
My celebration of spring continues this week with two of my favorite seasonal ingredients: peas and fava beans. Though it’s a bit predictable, I can’t resist the pairing of peas, favas, and mint for it’s fresh, green taste. It just screams spring! Here I’ve simmered the peas and favas until tender (you can use frozen if fresh are not available), then mash them with some garlic confit and mint. There’s no dairy so the dish is totally vegan and parve, not to mention gluten free. It’s light and healthy, but packed with flavor. I like the texture of the roughly mashed vegetables, but you could blend them thoroughly for a bright springtime puree.
It’s the start of springtime and that means a new abundance of fresh and exciting produce. I’m starting to see the first stone fruit in Israel – loquats, peaches and nectarines. Fresh garlic has peaked and I’ve stocked up as usual. And there’s even asparagus on supermarket shelves. I was working on a spring-themed meal for a piece in the Jewish Daily Forward (read it here) and wanted to combine asparagus – something I associate with springtime back home – and fresh garlic, which I will forever associate with springtime in Israel.