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”
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”
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:
Continue reading “Guest Post: Scallops with Carrot Ambrosia and Winter Pesto”
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”
Today I’m doing a guest post over at Shut Up and Cook: The Attainable Gourmet, and I hope you’ll stop by and check it out. Besides the recipe for orecchiette with leeks and ricotta (yes, it’s as good as it sounds and easy as can be!), Erina’s blog is just a joy to explore. I’ve known Erina since college, when she was one of the stars of the all female a cappella group, The Accents. After graduation she moved out West to Seattle, where she’s been ever since, making her mark on the city. Last time I was in town (it’s been a few years now…) we met up for happy hour wine and appetizers and had a blast. We’ve since become cross-continental pen pals, sharing scores of emails back and forth about food, blogging, and careers in food. Continue reading “Guest Post: Orecchiette with Leeks and a Leek Blog Hop”
