Tag: Recipe

Malai Kofta and Favorite Recipes

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Malai Kofta Recipe

I look forward to my blog hops every Friday. I love selecting a theme – usually an ingredient or holiday – and seeing what everyone links up. The entries never fail to surprise and impress me, and I often return to the blog hops for inspiration. There’s a lovely community feel to boot, in the same way that a potluck has a sense of community. Today’s theme isn’t a specific ingredient, it’s much looser than usual. Today I just want to see your favorite recipe or recipes. What dish on your blog do you make all the time, or are you especially proud of?

 

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Coconut Chicken Fingers with Tamarind Ketchup

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Coconut Chicken with Tamarind Ketchup

I don’t have children, but I have lots of friends who do and I know how challenging preparing meals for picky eaters can be. This recipe for coconut chicken fingers with tangy tamarind ketchup is the ultimate solution since it’s as adult-friendly as it is kid-friendly. Instead of the typical breadcrumbs, these homemade chicken fingers are coated in a mixture of ground coconut and flax seeds for a healthy, tasty, gluten free twist on an old standby.

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Cheesecake + Cook in Israel Cookbook Announcement

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Cook in Israel Cheesecake

As a freelance writer and photographer, I’m always juggling various projects and assignments of differing scopes. I’m very excited to announce one with which I have a great personal connection at this point, one that took up a lot of my time and creative energy in the past year, and one that I am very, very proud of. Cook in Israel: Home Cooking Inspiration with Orly Ziv is a collection of 100 recipes, each with a color photo and many with step-by-step photos. I edited the book and took all the photographs, working closely with Orly and our talented designer Idit Yatzkan (idityatzkan@gmail.com) to create exactly the cookbook she’d dreamed of producing.

 

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Sope de Albondigas and a Cinco de Mayo Blog Hop

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Sope de Albondigas (Mexican Meatball Soup)

With Cinco de Mayo approaching, it’s time to celebrate Mexican and Mexican-American culture. I wanted to do something beyond tacos to demonstrate the country’s rich and varied food culture, and so I present Sope de Albondigas, or Mexican Meatball Soup. In Spain albondigas are often simmered in tomato sauce and eaten as tapas. Because of Spanish colonization in the Americas, meatballs are also called albondigas in Mexico, Columbia, Nicaragua, and other parts of South and Central America, where they are typically served with rice and vegetables in this mildly flavored soup. Continue reading “Sope de Albondigas and a Cinco de Mayo Blog Hop” →

Minted Fava-Pea Mash

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Minted Fava-Pea Mash

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.

 

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Asparagus with Garlic Two Ways

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Asparagus with Garlic Two Ways

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.

 

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Shepherd’s Pie and a Gluten Free Blog Hop

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Gluten Free Shepherd's Pie

This time of year the weather can be fickle. Even in Israel, where it tends to be significantly warmer than my native New York, we still have the occasional cool evening and even the days aren’t nearly as hot as they will be. So for some last minute cool-weather comfort food (or for those of you in the Southern hemisphere who are on the cusp of winter), here’s a naturally gluten free shepherd’s pie for your enjoyment. It’s rich and satisfying, and is sure to please the whole family.

 

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Salmon with Jerusalem Artichoke Puree and Herb Sauce

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Salmon with Jerusalem Artichoke Puree and Herb Sauce

Jerusalem artichoke season is coming to an end (they’re still at the market in Israel – what about the rest of the world?), so I knew I had to get this recipe up soon. This recipe for salmon with Jerusalem artichoke puree and herb sauce is an elegant, restaurant-quality meal that’s ready in under an hour – I swear! Salmon filets are brushed with a mixture of honey, Dijon mustard and curry powder and seared. Jerusalem artichokes (i.e. sunchokes) are simmered and pureed with butter and warm cream. And, for the finishing choice cilantro and mint are blended with olive oil for a sauce full of fresh flavor. Continue reading “Salmon with Jerusalem Artichoke Puree and Herb Sauce” →

Easter Lamb Chops with Mint Gremolata and Lentil Salad

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Lamb chops with mint gremolata and lentil salad

I have to admit that Easter isn’t such a big deal in my house any more, but growing up it was the best. Decorating and then finding eggs, baskets of candy – what’s not to like for a child? But if I were to do an Easter dinner, I’d probably serve something traditional like these (gluten free!) lamb chops. I don’t cook or eat lamb often, but I’ve acquired a taste for it in recent years and occasionally splurge at my local butcher. I marinated the lamb in mustard, lemon and rosemary but they’d be just as good just seasoned with some salt and pepper and grilled.

 

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Apple-Date Charoset and a Passover Recipes Blog Hop

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Apple-Date Charoset and other Passover Recipes

Although I didn’t grow up celebrating Passover, I’ve been attending seders since I was 14, first with friends’ families then, for the past 12 years or so, with my husband’s family. It was love at first seder. Back at my first Pesach I was still an awkward, picky eater of a teenager, and as the charoset (haroset) passed by I put a dainty spoonful on a piece of matzo. But one taste of the apple-walnut mixture had me scrambling for seconds and it’s been one of my favorite components of the holiday ever since. It’s definitely kid-friendly, and delicious even if you’re not in the market for Passover recipes (check out the last paragraph for some ideas on how to put it to use).

 

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