Tag Archives: recipe

Dairy Made Easy: Pomegranate Apple Salad with Parmesan Dressing

Yield:
4 servings

I really love salads, especially this time of year. It’s hot, produce is in abundance and it’s a lot easier to throw together a salad rather than stand over a hot oven.

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Which is why I was delighted the folks from Dairy Made Easy were happy to send over one of their recipes, perfect for lighter fare and the nine days, when traditional Jews are abstaining from eating meat.

Personally I would swap out the grapefruit and apple in this salad for something more seasonal and local like peaches and raspberries, but that’s the great thing about salads: you can always change up ingredients and add your own spin. Another great addition to this salad? Some slivered almonds or sunflower seeds for crunch.

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Pomegranate Apple Salad with Creamy Parmesan Dressing

Posted on July 29, 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

Dairy Made Easy: Hasselback Baguette

Yield:
3-4 servings

We are currently in the midst of “The Three Weeks,” a time of grieving for Jews in remembrance of the destruction of the first and second Temples. Among the observances of these three weeks includes not consuming meat for the last 9 days. The three weeks ends on Tisha B’Av, which is observed traditionally as a fast day.

While going vegetarian for 9 days isn’t a big deal to me, I know for some it can seem like a challenge.

Hasselback BaguetteWe are so lucky this week and next to share two vegetarian recipes from Leah Schapira and Victoria Dwek’s newest cookbook, Dairy Made Easy.

Hasselback potatoes have been all the rage this year, with beautiful (delicious) recipes from even the likes of Martha Stewart. I just drool over dishes like this. Dairy Made Easy‘s version swaps out the potatoes for an even more carb-rific option: a baguette. With melted cheese on top and fresh herbs – who wouldn’t love that.

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Dairy Made Easy: Hasselback Baguette

Posted on July 24, 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

Tri-Color Melon Salad with Mint Syrup

Yield:
8-10 servings

Summer is the time for lightening up and taking advantage of all the fresh fruits and vegetables…but that doesn’t mean giving up on delicious treats.

This tri-color melon salad with mint simple syrup is possibly one of the healthiest “desserts” I have ever come up with, but on a hot summer evening nothing could be more refreshing or perfect.

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Like so many of my recipes, you can definitely improvise based on your own tastes. You don’t have to use honeydew, cantaloupe and watermelon – you can use whatever fruits suit your own palette. And what if you don’t like mint?

Instead of mint you can make a basil lemon simple syrup, a hibiscus simple syrup or just serve plain. Serve it in individual cups, a large bowl or use the leftover melon shells as a festive bowl. I definitely recommend using a handy melon baller to make this salad extra pretty – for less than $10 it’s a little tool that makes a big difference. People will think your dessert is super fancy, but in truth, it’s super simple.

Not only is it sweet and fresh, but it’s nondairy too – perfect after an afternoon barbecue.

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Tri-Color Melon Salad with Mint Syrup

Posted on July 21, 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

Bloody Mary Gazpacho

Yield:
8 servings

Gazpacho is a perfect summer appetizer: it uses up some of those super fresh summer vegetables and won’t keep you indoors slaving away at a hot stove. But I know that cold soups are a bit of an acquired taste for some people. Even my husband, who likes almost everything, is not such a fan of gazpacho.

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But this gazpacho is for even those people that swear they don’t like it. And yes, since it is called “bloody mary gazpacho” it really does have vodka. It is a perfect starter for any summer meal, served in martini glasses and garnished just like the beloved brunch cocktail.

Don’t want to include vodka? Just leave it out. Like yours super spicy? Add some more hot sauce and horseradish. This recipe can be altered in several ways depending on your taste.

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Bloody Mary Gazpacho

Posted on July 14, 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

Summer Pesto and Gruyere Stuffed Challah

Yield:
1 large challah

There are few things better than a freshly baked challah. But sometimes even perfection needs a little shake-up. Or perhaps more accurately, a little stuffing.

I have experimented stuffing challah with sweet combinations like my Balsamic Apple Date Challah and super savory varieties like my Pastrami Sandwich Challah. But I had been hankering to try something with a little summer flare to it.

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This latest stuffed challah is a bit lighter than both my previous stuffed challah experiments, with brightness from fresh herbs and just a touch of richness from the cheese.

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And the truth is you can stuff your challah with any pesto variation you like: kale pesto, fresh herb pesto or a traditional basil-pine nut pesto.

Don’t want to include cheese? Just leave it out. You will still have a deliciously unique stuffed challah experience.

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Pesto and Gruyere Stuffed Challah

Posted on July 10, 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

Crockpot Tomato Sauce

Yield:
4-6 servings

After years of friends telling me their crock pot was a life saver i gave in and bought one. With two small children I was looking for an easy way to get dinner going and generally make dinner less painful for the beasts also known as my children.

I took it out of the box and stared at it for a couple days. I finally got up enough courage and washed it. Then came the experimenting, and I will be honest: it took a while. I had gotten some bad advice. I added to much liquid, not enough filler. It took time to figure out the temperature. How long do I really need to cook things, and then by chance I came across a cookbook called Art of the Slow Cooker that saved my life and taught me the ins, the outs and not to be afraid. I let go and cooked the way I cook.

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I have to admit, I don’t use my crock pot as often as I should. I forget how easy it makes things. How 20 minutes in the morning can save my whole evening, forget it, it saves my week.

When I was introduced to Marcella Hazan’s famous sauce recipe I stopped what i was doing…can this work in the crock pot? Can I get it down? Will the onion be to much? Can I stop buying jars of sauce for that easy last minute dinner and have this sitting in my fridge all week?

It worked. I played with the recipe a little, I threw together some ideas, and now, in the words of Emeril, “BAM” I got sauce.

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This recipe is so easy it comes together in less then 5 minutes. Yes, 5 minutes. And the best part is, it can cook all day on a low setting with the top ajar and your house smells amazing. Amazing like you’ve been cooking Sunday gravy on he stove top all day.

Looking for other easy and delicious recipes for your crockpot? Here’s a few of my favorites:

Sweet and Sour Brisket

Curried Coconut Chicken Noodle Soup

Summer Ale Beef Tacos

Sweet, Sour & Spicy Short Ribs

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Crockpot Tomato Sauce

Posted on July 9, 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

Israeli Salad Ceviche

Yield:
4-6 servings

Summer is here and it’s time for fresh, easy and quick recipes so you can be out at the beach or by the pool instead of working hard in the kitchen. And hey, it never hurts to make dishes that you can eat outside WHILE you’re enjoying the beautiful weather. With only a few simple ingredients and a sharp knife, this light and refreshing ceviche will definitely become a staple in your house.

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Unlike a traditional ceviche, which can include tons of ingredients to chop like jalapenos, avocado, red onion, bell peppers and garlic, I’ve developed a simple recipe inspired by Israeli salad using tomatoes, cucumbers, parsley and fresh lemon juice. Not too much chopping but an incredible amount of flavor.

Since I usually enjoy Israeli salad with fresh pita bread and I love to snack on ceviche with crunchy taco chips, I decided to bake my own healthy and oil free homemade tortilla chips for this combination Israeli Salad Ceviche. I flavored my baked corn tortillas with cumin and salt but you can use whatever spices you want on your own chips, including garlic, chili powder, turmeric or whatever else your heart desires. They’re your chips!

Israeli-Salad-Ceviche-chips

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Israeli Salad Ceviche

Posted on July 7, 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

Very Berry Shortcake

Yield:
10-12 servings

Berry season is a very happy time of year for me and my family. Both my daughter and I adore fresh berries and for the second year in a row our family enjoyed picking strawberries from a local New Jersey farm together. Of course my daughter does far more eating than picking, but that’s all part of the fun.

While we mostly enjoy eating the strawberries with breakfast, in smoothies or as a snack, I was hankering for a special berry dessert this year.

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I grew up eating traditional strawberry shortcakes, made often with Bisquick mix and lots of freshly whipped cream.

But my own preference is for moist, spongy CAKE. So my version of berry shortcake includes a triple layer of simple white cake, made from my dear friend Brittany Wayne’s recipe. Layered with macerated strawberries and simple whipped cream and the result is a taste of summer indulgence at its finest. Who cares if it isn’t quite traditional; to me it’s even better.

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Very Berry Shortcake

Posted on July 2, 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

Strawberry Lemonade Greek Yogurt Pops

Yield:
8-10 popsicles

After living in New York City for nearly nine years I rarely sigh and complain with the refrain “only in New York.” Most of the time the hustle and bustle of NYC is music to my ears. And many days I walk down the street in awe of this city, it’s rhythm, energy and totally unique personality. But last summer, I had one of those “only in New York” experiences.

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I was walking to pick up my little one from daycare when two adorable siblings caught my attention with their home-made lemonade stand. These kids were excellent salespeople, and since I cannot resist homemade lemonade, I opted for a cup (for more than a dollar, hello New York!) and asked the kids what they were doing with the money. In my day, we either donated the money to charity, or bought a fun, new beach toy. Not these kids. They were on the fast track to Harvard. Filled with pride, the precocious 10 year old told me she is planning to donate her portion to pediatric cancer research (amen, sister) and her younger brother (all of six or seven years old) was saving up for his college education. Good for them. A combined age of 17 and these kids were doing it right. They had created a complete brand for their lemonade sale, were strategically placed, and not afraid to tout their business and fundraising plan. Well played, kids, well played. Alas, only in New York is lemonade more than a dollar, and a literal investment in a child’s future.

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These popsicles are a hybrid of my childhood memories, and also my NYC surroundings. They are sweet, tart, refreshing and just a touch more sophisticated than your average popsicle.

If you have leftovers (which I did) try filling the ice cube tray and popping it in the freezer. This way, you have tiny little treats whenever you want – they’re the perfect size for toddlers, and a delicious addition to your morning cup of orange juice.

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Strawberry Lemonade Greek Yogurt Pops

Posted on June 24, 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

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