Author Archives: Leora Kimmel Greene

Leora Kimmel Greene

About Leora Kimmel Greene

Leora Kimmel Greene is a food loving, adventure seeking, event planner with a passion for photography, event design, yoga, and DIY projects! She is a blogger documenting her experience of accomplishing 30 things before she turns 30. She lives in Brookline, MA with her husband and their dog Roki. You can also follow her on Twitter.

Pumpkin Soup with Sage and Challah Croutons

We made it through the first set of the holidays. Congrats to all of us. Of course we look forward to and enjoy the holidays with out families, but they are also exhausting.

And what’s next? Another holiday of course. It’s time for Sukkot.

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By the time it’s Sukkot I am ready for lighter meals, which is why a delicious soup with a salad, cheese and crackers is my ideal menu. It’s satisfying, but a little lightened up after the past few weeks of meal-laden celebrating.

Sukkot also coincides with the fall, and my obsession for all things pumpkin. Cakes and pies, grilled and roasted: you name it I have done it or will be doing it. This soup is amazing because when you are roasting the pumpkin and red pepper with the sage you entire house will smell like the warming flavors of fall.

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Note: I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.

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Pumpkin Red Pepper Soup with Sage and Challah Croutons

Posted on October 6, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Grilled Korean Ribs

Every Sunday over the summer months was BBQ night for my family and my cousins, aunts, uncles, and grandparents would all get together for a big, family feast.  One of my favorite dishes at these gatherings was Miami Ribs marinated in my mom’s “secret sauce.” When I moved to the U.S. from Canada, I kept asking the local butcher for Miami Ribs and each time I was met with a look of confusion and told that they did not have them.

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I clearly needed my mom’s touch, because a few weeks ago she walked into the butcher and explained exactly what I was looking for to which the butcher responded “Oh, of course, thinly sliced Korean ribs.” Once I knew I could get the ribs, I needed to know more about the sauce. To my surprise this incredible sauce that I loved all these years comes from a bottle and is only available in Canada where I grew up. Tragedy.

But instead of merely accepting this fate, I began experimenting how to develop the perfect marinade. And this past weekend when I hosted my own Sunday night BBQ, guests raved about the ribs and were dying to know more about “Miami Ribs” and the special sauce I was able to recreate.

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These ribs are easy for a BBQ night and pair well with any grilled side, including grilled pineapple and asparagus.

Grilled Korean Ribs

Posted on June 30, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Quinoa Sweet Potato Patties with Arugula Salad

I don’t mind admitting that Passover completely stresses me out. Inevitably I will start to cook something and realize I don’t have the correct kitchen tool or that I forgot to get one ingredient and running out to the store is just not an option.

But what really makes me stressed are lunches! I am happy with all the meat at the seders, but in general I need a lighter lunch and try to avoid eating matzah.

sweet-potato-quinoa-b1I typically love salads for lunch but need something to go with it – the veggies alone do not always cut it. So I came up with a more substantial salad that is delicious cold or warm and fulfills my desire for fresh vegetables and my need for something starchy.

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This recipe is great to make ahead of time to serve as lunch on chag or the perfect tupperware lunch during chol hamoed. Looking to add additional protein? Serve with some grilled salmon.

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Quinoa Sweet Potato Pattie with Arugula Salad

Posted on April 17, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Berry-Stuffed Challah French Toast

Yield:
4 servings

Having leftover challah has never been a bad thing. Sunday morning brunches, Shabbat afternoon sandwiches; the options go on. Since I am hosting most Friday nights and am constantly left with challah I decided I needed to be a little more creative with the leftovers.

This past weekend I also happened to have a bowl of mixed berries left over and knew right away this was the week to leave my comfort zone and make stuffed challah french toast using both these delicious remains.

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French toast is one of my favorite foods and eat it any time of day. And now that I have created this challah masterpiece, I may never stop.  I even went as far as to make homemade blueberry syrup to go on top, but you can leave this step out if you prefer plain maple syrup.

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Berry-Stuffed Challah French Toast

Posted on February 8, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pumpkin and Israeli Couscous Soup

I don’t know about you but I am just thrilled that September is over and we have moved past the chagim and into a new month. Beyond the happiness I feel for the chaos of the holidays being behind us, like many others I am so happy that it is officially fall and that everywhere I look there are pumpkins! While the temperatures where I live in Boston have remained in the 70’s it is still fall and therefore time for soup.

A few years ago, my husband and I went to New Orleans to visit friends. The wife, who is a fantastic cook, is always trying new recipes and she made us a delicious pumpkin soup.  It was a fall version of minestrone soup with totally different flavors than I had tasted before. I happily received the recipe from her, and have been experimenting with her version ever since. Anything with pumpkin is a must try and anything that is easily brought as lunch the next day is also a winner, and I promise, this make a great lunch!

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For this recipe, I toast the pumpkin seeds with salt and cayenne pepper to top the soup. It adds extra crunch and flavor.

Posted on October 3, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Honey Pomegranate Cake


I have a love-hate relationship with the High Holidays (who doesn’t!?). It always seems to coincide with a busy time of work and I never have enough time to cook all the recipes I want to try. This year is the first time my husband and I will be celebrating the holidays at home (as opposed to going to family or friends). We are hosting lots of meals, which means I am forced to/have the opportunity to explore new recipes and adapt some of my favorites.

pomegranate glaze

The one thing I make year after year without fail is my mom’s honey cake. It is moist, sweet and the perfect addition to any Rosh Hashanah meal. It is the first thing I eat after the Yom Kippur fast with a big glass of orange juice.  When I think of the holiday season I can smell the honey cake and see my mom’s kitchen counter covered with honey cakes and challah.

This year, I wanted to change up the cake by utilizing the same concept and making it a little more interesting. Here is the recipe for a Honey Pomegranate Cake with a pomegranate glaze on top. You can make the cake ahead of time and freeze it for later, however you should not glaze it until you the day you are serving. honey pomegranate cake 1

Honey Pomegranate Cake

Posted on August 21, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Berry Crumble Pie

Yield:
2 pies

When the summer months arrive there is nothing more that I love than baking with fresh berries. There is a constant debate in my house of berry pie vs. berry crumble. See I love berry crumbles – the lightness of the berries with the crunchy sweet toppings while my husband tends to prefer the classic berry pie.

I finally decided I had to merge the two if I was going to be happy and keep my husband happy at the same. The result was nothing short of amazing. I mean, what is not to love about pie crust on the bottom filled with fresh berries, and topped with melt-in-your-mouth crumble? When served at a dairy meal or a late night snack, top it with a scoop of vanilla ice cream.berry crumble pie1

This recipe makes two pies – and trust me, it is so good you will want to bring one to work, share with friends, or keep it for yourself. This pie also freezes well, so you can put one away for a rainy day.

I know it seems like a lot of steps, but they are all simple and do not take very long. Reuse the bowls along the way for fewer dishes to be washed at the end.

Enjoy!

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Berry Crumble Pie

Posted on May 28, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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