Tag: Recipe

Slow-Roasted Tomatoes and 10 Things to Do With Them

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This post is not so much about a recipe as it is about inspiration. Anyone can slow roast tomatoes, there’s really not too much art to the process. The question is what to do with those beauties once they come out of the oven. And the answer is that the possibilities are quite endless. Once you taste a slow-roasted tomato, you will want to put them on everything! I know this post seems better suited for August than November, but we still have gorgeous cherry tomatoes in Be’er Sheva. If you don’t, then at the very least I’m hoping this brings you a little sunshine. You can bookmark it for next summer. Continue reading “Slow-Roasted Tomatoes and 10 Things to Do With Them” →

Mustard-Lime Chicken and Cilantro-Lime Vinaigrette

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After the sugar rush and candy binge of Halloween, we could all use lighter fare to give our systems some much needed nourishment. We’ve already established my love of all things cilantro and lime, and today I’ve got two more incredible recipes highlighting this perfect pair. I’m pretty sure we’ve also established my complete and total obsession with Pinterest, which is where I found these delightful recipes for Mustard-Lime Chicken and Cilantro-Lime Vinaigrette. I pinned them immediately and couldn’t wait to make them. Continue reading “Mustard-Lime Chicken and Cilantro-Lime Vinaigrette” →

Butternut Squash, Sweet Potato, and Chickpea Tagine

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As Sukkot (and my vacation) draws to a close (ok, there’s a few more days left) I’d like to leave you with a recipe I developed for a meat-free Sukkot menu for the Jew and the Carrot. Sukkot is one of those rare Jewish holidays that doesn’t have prescribed dishes and while it’s all about the harvest, many still include meat on their table. I propose a vegetarian Sukkot to truly celebrate the harvest. This comforting, Moroccan-inspired tagine is so hearty it will satisfy even the most carnivorous guest or family member. Continue reading “Butternut Squash, Sweet Potato, and Chickpea Tagine” →

Secret Recipe Club: Rava Uttapam

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Yes, another month has flown by and it’s time for the Secret Recipe Club once again! Those of you who follow this blog already know the deal (and many of you also participate in SRC!) but for those who don’t know, it’s a simple, fun concept: All participating blogs are assigned another blog. We get to choose any recipe we like from that blog and make any changes we want. Then we all post our recipes on the same day and time! It’s a wonderful way to meet other bloggers and try recipes you might not otherwise. Continue reading “Secret Recipe Club: Rava Uttapam” →

Mango Chicken with Coconut Rice

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We are in the midst of the most insanely gorgeous mango season in Israel right now. I’m talking gigantic, juicy mangoes that are the sweetest, most delicious I’ve ever tasted. Which is why I was so excited to find this recipe for Mexican Mango Chicken on Joy of Kosher with Jamie Geller. I actually got to test and photograph this recipe for their Best Chicken Recipe Contest as a guest blogger (that’s my photo on the site!). Continue reading “Mango Chicken with Coconut Rice” →

Tofu Satay with Peanut Dipping Sauce and Awards

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I’ve mentioned my love of Thai food many, many times on this blog (like here and here) and I continue to miss it in Israel. One of my favorite appetizers to order is chicken satay, and I’ve long wanted to recreate this at home. Finally, it happened. With tofu. And then the next night, because it was so good, with chicken. And the dipping sauce, made with coconut milk and peanut butter, is like crack. Serious crack. I was eating it with a spoon. Then licking the bowl. I want to always have a jar in my fridge. Honestly, it was better than any satay sauce I’ve had. Ever. Continue reading “Tofu Satay with Peanut Dipping Sauce and Awards” →

Applesauce Cake with Pomegranate Glaze for Rosh Hashanah

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The celebrations for Rosh Hashanah, or Jewish New Year, begin tonight. This year we’ll miss having dinner with my family and the in-laws, ringing in the new year together (yes, both sides of the family celebrate together – how cute is that?). Instead we’ll be in Israel, enjoying a small potluck feast with our friends, who become the closest thing to family in a foreign place. I developed this recipe for parve Applesauce Cake with Pomegranate Glaze for the Jew and the Carrot this year and loved it so much that I’m making it again to bring to Rosh Hashanah dinner. Please check out the original article (full of fun facts and information) on the Jew and the Carrot! Continue reading “Applesauce Cake with Pomegranate Glaze for Rosh Hashanah” →

Garlicky Roasted Chickpeas with Feta and Mint

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This is my new favorite recipe. I would seriously eat it every day if I could. In fact, I would be eating it right now if I had remembered to pick up more chickpeas at the supermarket. The garlicky roasted chickpeas with feta and mint come together in under half an hour and besides being quick, vegetarian, and fairly healthy this is an amazingly delicious dish. So good that I’m skipping a Shout-Out Friday to share it with you. Continue reading “Garlicky Roasted Chickpeas with Feta and Mint” →

Sole with Tomatoes and Basil

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You’re not going to believe how easy this recipe is. It takes moments to prepare and just 10 to 15 minutes to cook. And it tastes like pure summertime. Sole is one of the fish varieties readily available here (yes, sadly in the frozen section) so I have been cooking a lot with it (remember the Sole Meuniere?). While I usually pan fry it, I got the yen to bake it. Beth had shared some of her beautiful purple basil with me and I was inspired. Continue reading “Sole with Tomatoes and Basil” →