As opposed to the American Northeast, where summer is prime berry season, in Israel strawberries are abundant in winter. I love it. Right now the shuks are overflowing with fresh, ripe, vibrant strawberries to be purchased by the kilo. Which I do. So, while it was difficult to choose this month’s Secret Recipe Club recipe from my assigned blog, Cupcake Muffin, as soon as I saw this strawberry crisp recipe I knew I had to make it. And I’m so glad I did! It’s my perfect dessert – fruity with great textures and just the right amount of sweetness. Continue reading “Strawberry Crisp”
Is there anything more comforting on a cold day than a steaming hot bowl of chili? I usually go straight for my turkey chili recipe, but I was developing a healthy recipe in a jar recipe for the Jewish Daily Forward (check out the article and recipe here) and came up with this hearty, vegetarian three bean chili recipe. It is super flavorful and everything I could want out of a chili, plus it’s perfect for meatless Mondays. Plus you can turn it into a wonderful winter gift by layering the dry ingredients in a jar (check out the article for instructions)!
The theme for this month’s World on a Plate is auspicious foods for a prosperous year. Since I represent America in this global get-together, the first thing that came to mind was Hoppin’ John, the famous southern dish of black eyed peas and ham hock. Being short on time and ingredients, I settled instead on a Cajun-inspired shortcut red beans and rice with smoky andouille sausage. Feel free to soak dried beans overnight, but if you need a quick supper this recipe is your answer. Continue reading “Shortcut Red Beans and Rice for the New Year”
With Christmas already over (how did that happen?!) and new years fast approaching, it’s a busy time of year for all of us. Now add into the mix the fact that four of my best friends are visiting from the States (!!!!!!!) and we’ve got me in pure roadrunner mode. Fortunately, I have great friends to step in and give me a hand – like Erina from Shut up and Cook! The Attainable Gourmet. (You may recall that I did a guest post over there not too long ago.) It’s perfect since the friends visiting went to college with Erina and I – it all feels very full circle. Anyway, Erina has brought us some amazing looking scallops to ring in the new year, which is perfect since scallops are one of the foods I miss most from home! Without further ado, I give you Erina:
This will be the first Christmas that I’m not spending at home, the only winter that I haven’t been in New York. The sandstorm we just had in the desert doesn’t quite take the place of snowflakes, and the warm weather is at odds with traditional Christmas carols. But, I’ll be in Bethlehem, which is pretty neat. And I have plenty of salted caramels to fill my stocking. Continue reading “Salted Caramels and a Christmas Blog Hop”
Are you as nuts about Brussels sprouts as I am? Though they’re not a vegetable I grew up eating, they’ve thankfully been reclaimed by chefs and home cooks who set out to prove that this once despised brassica is worth reconsidering. The mini cabbages (they’re actually related!) can be roasted and steamed, braised and eaten raw. If overcooked they can become bitter, hence their bad reputation that arose after kids the world over were forced to eat boiled Brussels sprouts. I love them almost every which way, and here they’re shaved, sautéed, and added to a quinoa salad. Continue reading “Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop”
I still can’t get over the fact that it’s December. But here it is, and Hanukkah (Chanukah) starts tomorrow evening, in all it’s fried glory. Being in Israel for the holiday means sufginyot (jelly donuts) everywhere, latkes on the cover of every food magazine, and huge menorahs around town. My favorite, though, is sticking my head out the window on the first night of Hanukkah and smelling the frying oil in the thick, greasy air. It’s fried food heaven, and it’s glorious. Continue reading “Leek, Potato, and Feta Pancakes and a Fried Food Blog Hop”
Guys, it’s been a long week. The stress of the most recent Israel-Gaza conflict, which went on for eight loud days and sleepless days, was starting to get to me. The uncertainty – and intractability – of the situation was exhausting. But as of Wednesday night, just in time for Thanksgiving, they reached a ceasefire. For that I am beyond thankful. And while I probably won’t have any Thanksgiving leftovers to eat, I came up with this delicious cranberry sauce upside down cake for those of you who will have a few extra cans lying around.
I’ve been looking forward to this blog hop for a long time. Thanksgiving is my favorite holiday, and this will be my third year in a row spending it away from home. My Thanksgiving dishes, like all of my cooking, have taken on a Middle Eastern and Mediterranean flare, and this harissa roasted butternut squash is an example of that. It’s flavorful and easy, cozy and, although I originally developed it as a Sukkot side dish (check out the original piece here) it’s perfect for the Thanksgiving table. It’s a great side dish that goes with just about anything. It’s also vegan and could be the centerpiece of a lovely vegetarian meal. Continue reading “Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop”
This month I left my Secret Recipe Club recipe until the very last minute – I made it yesterday. I don’t usually leave it to the end like that, but besides having a busy month, I also just couldn’t decide what to make. So many recipes on my assigned blog, Cookin’ Mimi, called out to me. Finally, though, I declared these garlic bread buttermilk biscuits the winner and set to work. These buttery, garlicky biscuits are made almost entirely with pantry staples (I only needed to pick up buttermilk) and are ready from start to finish in about 30 minutes. I totally agree with Mimi when she says that “Piping hot breads and rolls are one of my favorite parts of dinner time.” Besides, garlic bread is one of my husband’s all time favorite foods, so I knew he’d love this recipe.