Tag: Recipe

Vegetarian Braised Cabbage and a St. Patrick’s Day Blog Hop

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CabbageI don’t believe I have a drop of Irish blood in me, and I don’t feel Irish come St. Patrick’s Day. But I can appreciate having a day to celebrate Irish culture in whatever way you see fit. For me, of course, that’s with food. Lots of Irish recipes, especially by way of America, are quite heavy and meaty so I wanted to do something simple, vegetarian, and budget-friendly. Enter braised cabbage, sans bacon (I know, sacre bleu!). All it takes is a head of cabbage (one of the least expensive vegetables I know), a knob of butter, a bit of broth and salt and pepper.

 

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Chipotle Chicken Burritos, Avocado Crema + an Avocado Blog Hop

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Avocado

We don’t always get the best avocados in Israel, but lately I’ve had some great ones. So I’ve been eating them like crazy. For lunch I have slices of avocado and tomato with nothing more than a sprinkle of salt and drizzle of olive oil. And, wanting to highlight them in dinner as well, I made avocado crema to go with chipotle chicken burritos (which also, of course, have avocado slices inside). I know he’s biased, but my husband declared these the best burritos he’s ever eaten. I have to agree.

 

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Black Garlic-Mushroom Dip and a Garlic Blog Hop

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Black Garlic

Black garlic is one of those ingredients that inspires you to play around. The sweet, umami-rich flavor bares practically no resemblance to raw garlic, much in the same way that kimchi tastes very different than plain old cabbage. A Korean specialty, black garlic is simply regular garlic that has been fermented through heat. But unlike other fermented foods, the fermentation process mellows garlic instead of making it sharper, and it’s said to have twice as many antioxidants as regular garlic. The texture becomes like a firm jelly, and the flavor has hints of soy sauce, molasses, and honey. It’s so good I like to eat it raw, and it doesn’t leave you with garlic breath (not that I have anything against garlic breath).

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Chicken and Dumplings

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Chicken and Dumplings

If you’re not from the US, or even more specifically, not from the American South, then you may not be familiar with chicken and dumplings. But you should be. Basically a chicken stew with simple biscuit dough added and simmered at the last minute, it is pure comfort food. Although chicken and dumplings is most commonly attributed to the South, it can also be found in the Midwest and may have even originated from a similar French Canadian dish that appeared in the Great Depression (says Wikipedia). When I made it most recently, I was struck by its similarity to Ashkenazi Jewish matzo ball soup. My husband, meanwhile, compared it to chicken pot pie filling. Both of which are some of our favorite foods.

 

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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” →

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” →

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” →