Last week I was looking for a last minute marinade and came up with a brilliant new “everything” marinade for my chicken. I subscribe to the school of ziploc bag marinating which is easy and is my fool-proof method to ensure flavorful, moist roast chicken. And as I was trying to figure out what to marinate my chicken with, I just decided to throw all my favorite ingredients into the ziploc bag for my chicken.
Well lo and behold – it was so good that I knew I needed to recreate it! Here’s my recipe that marinates 2 whole chickens: 1 can of beer, 1/4 cup dijon or whole grain mustard, 1/4 cup balsamic vinegar, 2 Tbsp horseradish, 2 Tbsp honey, 2 Tbsp olive oil, salt and pepper. Whisk all ingredients together and pour half over each chicken. Place chicken and marinade in plastic ziploc bag and allow to marinate overnight.
I also came across this recipe for creamy Hearts of Palm and Avocado salad, a perfect Summery side dish.
Want to make an all-in-one perfect chicken and veggies? Check out this gorgeous recipe from our friend Amy at What Jew Wanna Eat for Shabbat Chicken with Spring Vegetables.
I am a bit obsessed with the combination of lemon and za’atar on potatoes, so for yet another week I will be making my Za’atar Roasted Potatoes with an extra squeeze of lemon on top.
We are hosting a dessert party this Sunday in honor of my daughter’s first birthday (hold tight – pictures coming next week!) so I actually decided to forgo dessert this evening in favor of some fruit. I know, this is very unlike me, but after all, summer is upon us, and therefore less clothing…eek! I can skip dessert every once in awhile. As I am writing this I am questioning this decision, but hopefully I can stick with it.
But if you are looking for a perfect pareve summer dessert, look no further than this Strawberry Lemon Granita recipe, which doesn’t require any special equipment like an ice cream maker. So refreshing, sweet and simple to make!
And how could we have Shabbat without some challah!? Shabbat Shalom everyone and happy cooking!
I have been on kind of a kugel kick lately. And by lately, I mean for the past four months, with no signs of stopping. I have made kugels with noodles, kugels with quinoa, and kugels with bulgur. I’ve made sweet kugels that should really be classified as desserts, and savory kugels that have nothing whatsoever to do with the Eastern European heritage suggested by the word kugel (which means ball, but which I also apply to my square-shaped kugels).
What I love about kugels is how versatile they are, and how comforting they are. The perfect food to get excited about when the weather is cold and wet. You can make a kugel for dinner three times a week and never feel like you’re doing the same thing over and over. It’s also a great vehicle for camouflaging vegetables if you need to shoehorn some into your children or partner’s diet.
Here at MyJewishLearning we have recipes for Potato kugel, Sweet Potato Kugel, Cheese Lockshen Kugel, Yerushalmi Kugel, Gluten-free Apple Kugel, Zucchini Kugel, Carrot Kugel, Onion Kugel, Cinnamon Noodle Kugel, Apple Pear Cranberry Kugel, Broccoli Kugel, and the Love Potion Kugel
I also highly recommend all of the kugel recipes recently printed in the New York Times as part of their “kugel challenge”: Carrot Quinoa Kugel, , Sweet Millet Kugel with Apricots and Raisins, Cabbage, Onion and Millet Kugel and finally the Sweet Potato and Apple Kugel.
What’s your favorite kugel recipe?
Its finally here, the last Shabbat of the Summer season and Labor Day weekend. Time to fire up the grill and pour yourself a fruity cocktail to enjoy one last time until next year. Make a toast to end of Summer with my recipe for Strawberry Lemonade Martinis.
I love asparagus – grilled, roasted, blanched, sprinkled with feta…but I had never seen a recipe quite like this one for Smoky Glazed Asparagus. This seems like an ideal side dish for a BBQ themed Shabbat dinner.
Barbecued chicken and ribs – can you imagine a more decadent way to finish off this summer!? Try this Asian inspired BBQ’d Sesame Chicken from The Food Yenta, and why not also serve some Asian Style Short Ribs, recipe from The Kosher Foodies.
Two meats – why not two desserts too! Pina Coladas aren’t just for fruity drinks, they are also for dessert with these Pina Colada Popsicles from Couldn’t Be Pareve. Take advantage of the bounty of fresh fruit and whip up David Lebovitz’s recipe for Angel Food Cake to serve alongside – cut up some fresh berries and peaches, sprinkle with 1 tsp of sugar and the juice from half a lemon squeezed on top.
Happy cooking, Shabbat Shalom and Happy Labor Day Weekend everyone!
Don’t you just love the fun of an outdoor picnic? Instead of a dinner menu this week, I’ve put together some recipe ideas for a perfect Shabbat lunch picnic! Hopefully wherever you are located the heat has broken a bit and you’re able to enjoy some outdoor time on a lazy Shabbat afternoon.
Chips and salsa or guacamole are always a crowd-pleaser but boring! Try whipping up some homemade Pesto Hummus and Whole Wheat Pita Chips from What Jew Wanna Eat. The Pesto Hummus is a great way to use some of those fresh herbs this time of year. If making your own pita chips seems too time intensive just buy some! I love the Stacy’s Pita Chips as well as the Sea Salt Pita Chips from Traders Joes.
What’s a summer picnic without some potato salad!? This recipe for Mustard Dill Potato Salad from More Quiche Please is also mayo-free. And if you feel like a little more indulgent version try Ina Garten’s recipe for Potato Salad made with mayo and buttermilk!
When I prepare for a picnic I love making a variety of sandwiches, cutting them into individual portions and then wrapping them up for transport. Martha Stewart has a great recipe for a Tuna Nicoise Sandwich and a Hummus and Vegetable Sandwich.
Other perfect picnic sandwich ideas: Fresh Mozzarella, Tomato and Basil; Egg Salad with Pickled Cucumbers or even some tangy Goat Cheese, Roasted Red Peppers and Arugula. Make a variety but don’t go too crazy – people will just enjoy being able to sample a few different sandwiches.
No dessert says summertime to me quite like some fireside S’mores and brownies are a great transportable dessert – just cut into squares and put into a container. So try for size these S’more Brownies for a sweet summary end to your picnic. And don’t forget the watermelon slices too!
Shabbat Shalom and happy picnic-ing!
I don’t know about you, but after indulging in hot dogs, potato salad and other fattening goodies I need to detox for a few days. This week’s Shabbat recipe round up is chocked full of fruits and veggies to give your bloated belly a bit of a reprieve.
Eleven Madison Park is currently recognized as the best restaurant in Manhattan, and Food 52 has the restaurant’s recipe for Strawberry Gazpacho – a fun and seasonal twist on the traditional Spanish cold tomato soup.
Yes, yes veggie skewers are an easy and pretty way to serve some extra vegetables for a dinner or party. But these Lemon Pesto Vegetable Skewers from The Shiksa are truly a step above – packed with fresh flavor from lemon and herb pesto.
I love fennel particularly for its refreshing, distinctive flavor. If you also love fennel then this recipe for Roasted Fennel with Tomatoes will make a perfect easy side dish.
Chicken thighs are underrated for their flavor and versatility not to mention affordability! For an easy and flavorful main dish try this Roasted Chicken Thighs with Artichoke Panzanella.
Shabbat Shalom and happy cooking!
Heat wave number two has arrived and it’s starting to make me worried. Will I ever want to turn on my oven again? Will I ever want to serve something other than cold soup, raw vegetables, fruit, and ice cream?
Who am I kidding? That menu doesn’t have me worried in the least! I am worried about the environment, climate change, etc., but it’s not so bad to live in a world where vegetables are crisp, refreshing, and satiating. A girl can dream.
Here’s a list of the things I’m making or wish I was making this Shabbat.
I’m always playing with challah–I try to make a different kind every week. But sometimes I like to stray a bit from the norm and make a bread that isn’t actually challah, but still allows me and my guests to say hamotzi. So if I were you and you were feeling adventurous this week I would make this Sour Cherry Focaccia. It speaks for itself
Fig Taleggio Pizza is sweet and pungent and bitter all at once. It’s festive and light.
Since we’ve entered the full swing of CSA season and local crop availability is hitting its peak, my box was crazy heavy this week and snuggled in with the romaine and the chard was kohlrabi. A funky looking vegetable, it’s a great base for a slaw or home fries or any number of other recipes.
Another wonderful light side or main dish is this radish cous cous. You can easily substitute vegetable stock for the chicken stock if you want to make it pareve. I would also recommend my favorite radish for this dish
This blueberry boy bait (I don’t know what boy bait is, but it looks like something I would want to eat a whole pan of) PLUS roasted peaches and lavender ice cream, which is sweetened with honey! If you make these, can I come over for dessert?
Unless you’ve been living in an igloo, you may have noticed that it’s really, really hot out. My extensive research indicates that this seems to be happening all over, so I bet it applies even to the igloo-dwellers. Here’s a great group of recipes that will cool you down and taste delicious! The best part: you don’t have to turn on your oven.
Start off with something non-traditional, but refreshing and light. This chilled watermelon soup is full of nutrients and interesting flavors. You do not need to add the sugar recommended in the recipe. If you are serving it with a meat meal, take out the feta and serve it with spiced nuts and diced cucumbers.
Keep the crunchy-sweet-refreshing theme going with mango jicama salad. This has a bit of a kick, but the sweet fruit balances it out. The chile powder plus mango combination makes it feel like a Latin American street food.
Take this opportunity to make a red snapper ceviche. It tastes like something cooked, but all it takes is a hefty dose of citrus juice, plus a few bonus flavors on the side. Serve with chips or just a spoon.
Per usual, I’m going to throw out a Mark Bittman resource here: slaws eight ways. One of these crunchy creative salads will be the perfect vegetable side dish for your ceviche.
For dessert, play with different combinations of macerated fruit. You can never go wrong with strawberries drizzled with balsamic vinegar. (I thought it was gross the first time I heard about it, but, believe me, you’ll like it.)
This week’s menu is a collection of recipes that inspired me this week. Sometimes, that’s all it takes.
The best way to impress your guests: homemade gnocchi. It’s a lot easier than you think, but it does take patience. Try this gnocchi with fava beans, garlic scapes, and basil as an appetizer that showcases seasonal ingredients. If you’re making a meat meal, the butter is definitely optional for this recipe.
When it comes to poultry I love dark meat and these grilled mediterranean chicken thighs look flavorful and juicy. Perfect.
Go crazy and fry asparagus. Seriously–it’s amazing. And top it off with a flavorful miso dressing? Hello! Get all of this and more from Nobu’s fried asparagus with miso dressing.
Cool down and take yourself to a tropical paradise with this mango sorbet. The rum keeps the sorbet creamy and adds a subtle depth to the flavor. You can also make popsicles with this recipe. Serve with fresh berries and you’re set!
Yesterday I got my first summer crop of CSA goodies. Strawberries! Baby lettuce! Thyme! Asparagus! (Okay, I hate asparagus so that’s not making me excited…but strawberries!)
Let your produce shine this Shabbat by making a harvest salad with a light lemon and olive oil dressing. For inspiration, go to one of my all-time favorite lists: Mark Bittman’s 101 Simple Salads for the Season. Come August, I recommend the peach and tomato salad. Highly nontraditional, but fabulous.
Another great way to add some freshness and crunch to your meal: cole slaw! And I’m not talking about your local deli‘s mayo-drenched cole slaw. (Full disclosure: it’s actually my recipe, over at Jewcy.)
When all else fails, Martha’s always got your back. At least that’s my motto. Her chicken with artichoke hearts is moist, flavorful, and takes advantage of the tail end of artichoke season–just leave off the feta!
Nothing says summer like a sugar snap pea straight from the vine. If you can’t make that happen, you’ll want to go to the store to make this sugar snap and snow pea stir-fry. Appease your vegetarian guests with the protein from the cashews.
Heidi Swanson’s Blueberry-Lemon-Verbena pie sounds lovely and I love that she adds in some rye flour to the crust to make it a little nutty. If you are looking for a pareve recipe, just swap in some solid refined coconut oil instead of butter.
Sometimes it’s not just what’s in season that helps me decide what to eat, but how the season feels. Today was sunny and breezy. The air smelled sweet. Seriously, it did. This menu is all about capturing that feeling in a spring meal.
I highly recommend introducing your vegan (and non-vegan) friends to this Greek challah. As a sourdough novice, I’ve been working on perfecting this recipe for sourdough Pan de Horiadaki. It’s tangy from the sourdough and full of flavor from the olive oil.
Nothing says rejuvenation like fresh mint. Incorporate it into your meal with some lemonade or in a salad, like cucumber and tomato or, if you’re going the dairy route, watermelon and feta.
This pan-roasted, herb-seasoned Greek grilled chicken looks light and crisp. Serve it with some oven-roasted red potatoes and your seasonal vegetable of choice cooked with olive oil and a sprinkle of salt.