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Chubeza (Mallow) Patties and a Vegan Blog Hop

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Chubeza (Mallow) Patties

There are lots of pros to volunteering at a community garden. You get to meet wonderful, passionate people who care about the earth and sustainable eating. You get to spend time outdoors in nature, even if you live in a city. You learn about gardening, and are introduced to new types of plants, fruits, and vegetables. And, the best part, sometimes you get to take the fruit of your labor home. I’ve been helping out here and there with an amazing local organization called Earth’s Promise (seriously – they’re awesome, check them out) and this week I came home with quite a haul: potatoes dug fresh from the earth; lettuce I planted months ago and was finally able to pick; and chubeza (חוביזה; aka mallow) a wild edible green that’s popular in Israel and across the Middle East.

 

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Arancini (Rice Balls) and a Rice Blog Hop

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Arancini (Rice Balls)

I didn’t think I could love risotto more than I already did. But take leftover risotto, roll it into rice balls, stuff them with cheese, bread and deep fry and you’ve got an entirely new beast. Called arancini (which means little oranges in Italian), this Sicilian specialty is a vegetarian bar snack worth trying. They’re crispy on the outside with a melty, gooey surprise in the middle. And they’re way easier to make than you may think. They require cold risotto so it’s the perfect use for leftovers (and in fact I developed this recipe for an article on leftovers for the next issue of TreeFree Food). Continue reading “Arancini (Rice Balls) and a Rice Blog Hop” →

A Valentine’s Day Round-Up and Blog Hop

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Tropical Valentine's Day Cocktail

It’s that time of year! I’m not a fan of how commercial Valentine’s Day feels, but I also can’t really hate on any holiday that celebrates love. Growing up my dad would get my sister and I each a small, heart-shaped box of truffles from our favorite local chocolate shop, Lilac (it’s still in business, thanks goodness, and even has a location in Grand Central). My mom got the large box. All of us would savor the candies, sometimes taking only half a bite and returning the other half of the box for later. We showed a remarkable amount of self-control for children, but really we just had the foresight to spread out the enjoyment over a period of one or two weeks.

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Orange Chia Pudding Parfait

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Orange Chia Pudding Parfait

I’ve been fascinated by chia seeds (salvia hispanica) for a while now. They’re rich in omega-3 fatty acids and, while they’re a tad pricey a little bit goes a long way. Until now, though, I’ve mostly been simply sprinkling them on top of my morning yogurt, or incorporating them into the occasional smoothie. This month’s Secret Recipe Club gave me the opportunity to try them in this Orange Chia Pudding Parfait and, thanks to the blog Opera Singer in the Kitchen, I have a new go-to breakfast! It’s fast, healthy, and super filling – those little seeds expand both in the orange juice and your belly and keep you full for hours.

 

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Fatteh (Pita with Chickpeas and Yogurt) and a Chickpea Blog Hop

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Fatteh - Pita with Chickpeas and Yogurt

I’ve only just discovered fatteh – a Levantine dish of crumbled, toasted pita covered in warm chickpeas and cool, tangy yogurt sauce – but I’m in love. It’s easy to prepare, often vegetarian, makes good use of ingredients I typically have on hand, and is a satisfying snack, starter, or breakfast. I came across it while researching an upcoming article for TreeFree Food on leftovers around the world and found fatteh as a perfect use for stale, leftover pita. The word fatteh is Arabic for “crushed” or “crumbs”, and is the name for all manner of riffs on a crumbled, toasted pita casserole. If you’ve ever had fattoush salad with toasted pita on top, I believe it comes from the same root.

 

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Buffalo Black Bean Dip and a Game Day Blog Hop

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Buffalo Black Bean Dip

While I don’t care much about football, I do love all the snacks that go with it. And this Buffalo black bean dip is my new obsession. It takes all of 15 minutes to make, is vegetarian and gluten free, and scratches my Buffalo wing itch without all the calories. In fact, if you eat the dip with veggies it’s about as healthy as game day food gets, and yet feels just as indulgent. Continue reading “Buffalo Black Bean Dip and a Game Day Blog Hop” →

Homemade Paneer and Ricotta, and an Indian Food Blog Hop

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Homemade Paneer and Ricotta

If I had realized how easy it is to make paneer at home, I would have started doing it long ago. I’d made ricotta (or, technically, farmer’s cheese) many times and loved the simple process and fresh taste. Turns out homemade paneer is just an extra step away. Two ingredients and minimal equipment – does it get any easier than that? Continue reading “Homemade Paneer and Ricotta, and an Indian Food Blog Hop” →

Shredded Beef Tacos and a Taco Blog Hop

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Shredded Beef Tacos

I adore tacos but living in Israel they’re not particularly plentiful. Luckily they’re easy to make at home and open to endless variation. I’ve already shared my vegetarian tofu tacos and my light and healthy fish tacos, but today I’ve got something a little more substantial and comforting for winter (although it would be equally delicious any time of year). These braised, shredded beef tacos take a few hours to prepare but are perfect for a lazy Sunday afternoon. You can make the meat ahead as they reheat beautifully, freeze well, and taste even better after a day or two. Continue reading “Shredded Beef Tacos and a Taco Blog Hop” →

Strawberry Crisp

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Strawberry Crisp

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” →

Three Bean Chili and a Chili Blog Hop

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Three Bean Chili

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)!

 

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