During the Passover/Easter weekend I did a lot, a lot, A LOT of cooking — which also meant a lot of eating. when I was planning the menu I wanted healthy and spring dishes.
Here are two bright, colorful, and healthy winners – Roasted Carrots with Parsley and Lemon Roasted Broccoli and Cauliflower.
We’re just days away from two major holidays, Passover and Easter. I grew up celebrating Passover and Mark’s family celebrates Easter and together we practice our family’s traditions and have created some new ones that are now all our own.
For us, the root of our traditions centers on our love of food. Food brings people together, it sparks conversation, and it inspires people to learn more, share more, and love more.
This year for Passover, we’ll be doing a quiet Seder at home and we’ll be hosting a spring brunch on Sunday that will feature elements of both traditions.
As I do my menu planning, I continue to debate (with myself) what to make. The trouble with tradition, or perhaps the reason for tradition, is that so many of the “traditional” foods are no longer part of our regular diet – dishes like low and slow cooked brisket, oversized matzo ball soup, kugels, honey cakes, are once, twice, maybe three times a year specialties. But, that is what makes them special – heavy too – but always special.
Does a departure from the traditional Ashkenazi (Eastern European) menu in favor of a Latin/Asian/Sephardic (North African) inspired meal mean I am losing my traditions? What would Tevye say? Or is it a fun and inspired way to add new culinary skills to a millienia old meal?
These oil laden dishes are really most worth savoring because of the stories of the parents, grandparents and great grandparents that made the same dishes in their own kitchens once upon a time.
In the end I think I will continue to slowly and very subtly make adjustments to our menu, but one thing is for sure, we’ll eat lots and lots of matzo.
If you’re invited to a Seder or just want to have a sweet Passover friendly treat try this recipe out:
For Matzo Toffee – or Matzo Crack, depends on who you ask! 4 to 5 pieces of matzo*I am a kale enthusiast. I throw it into pasta, and add to rice dishes, but my favorite way to eat it is as a chip. When baked to a crisp this leafy green takes on a rich and nutty flavor – and no, you won’t be able to eat just one.
This is the simplest recipe ever posted on the blog and very possibly one of the most delicious.
1. Buy a big bunch of leafy green tale – I like Scots Kale, but any type would work just fine.
2. Strip the leaf away from the rib. Kale has a similar structure to romaine lettuce, you just to rip the leaf down the center and discard the ribs at the end. Yes, you can use the ribs for other recipes, but right now this is all about the leaf.
3. Put the strips of leaves in a colander and rinse thoroughly and then shake to dry thoroughly. LIGHTLY drizzle olive oil over the colander and use a soft hand and a spatula or wooden spoon to mix the kale in the bowl giving each piece a hint of the olive oil.
4. Set the oven to 350 degrees. Pour the olive oil kissed leaves onto an unprepared cookie sheet, be careful to not overlap the leaves too much so they get the direct heat and crisp. Sprinkle with salt and pepper – or rosemary and thyme – or parmigiana – or truffle salt – or cayenne pepper – whatever your taste buds fancy.
5. Bake for 17 – 20 minutes.
6. Snack away. Munch. Crunch. Enjoy!
Why Kale Chips? According to WebMD, kale is one of the healthiest vegetables on the planet. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients. Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds and the fiber rich vegetable also binds bile acids and helps lower blood cholesterol and reduce the risk of heart disease, especially when cooked.Posted in Appetizer, Comfort Food, Easy Recipe, healthy, Her Kitchen
Tagged easy healthy recipes, healthy junk food, kale, kale chips, kale super food
Last weekend I went on an impromptu trip to Florida to see my parents. We cooked, hung out, and relaxed. It was wonderful.
One of the perks of the weekend was enjoying true spring weather and seeing the sun – we haven’t had a ton of sun in DC this winter. Another plus was being able to gorge on fresh Florida spring fruits like strawberries and blueberries. Not flavorless like they are here, and not super tart they were perfectly sweet.
And so, my berry snacks have inspired me for this weekend.
Shop: Dress, Flats, Fruit, Denim, Lip, SmoothieThere is something so lovely about the freshness of a new season and the first crop of sweet fruit. I hope you have a beautiful weekend with lots of sweetness and joy.
Posted in Family, Fashion Inspiration, healthy, Her Closet, Her Inspiration, Her Kitchen, Spring
Tagged blueberries, florida fruit, spring inspiration, strawberries, weekend post
This year, I really want to make some of my gifts, and since I was never one for shop class our friends and family can expect gifts made from chocolate and flours, not wood and glue.
I know, of course, that during the holiday season you’re able to find a variety of goods and gummies, but nothing says love, and hopefully “yum”, like something handmade and homemade.
Make: Spice Cookies, Pistachio Trees, Spiced Nuts, Savory Cookies, Caramel Sauce, Ginger Sesame Brittle, Meringues, Almond Bark, Gummy DropsThese edible gifts are my inspiration as I head into the kitchen. There are a variety of flavors, textures and treats. I love the idea of surprising bites, and taking classic and traditional treats and adding some sophisticated flavors to them.
What is your favorite edible gift to give? Tell me in the comments!
Does everyone have a thing they get a little crazy about buying for their home? My mom’s thing for a while was sheets, she loves to get new sheet sets; my grandma’s thing is definitely towels, same story.
I never thought I would have that same housewares need but while walking through Sur La Table recently I did find myself hankering for some kitchen organization. And not just any kind, the kind that would give my kitchen some kitsch: some clever design, some bright colors, some “ooh” and “ahh” to go with the “yum”.
And that is how I came to find Joseph Joseph, a kitchen design company owned by two brothers out of England.
These are some of my favorites:
Joseph Joseph: Index Plus Chopping Board System (Amazon.com)
If you keep a Kosher home, which I don’t, but if you do, this is genius! These cutting boards and their coordinating knives are labeled, much like an RSVP card: Chicken, Beef, Fish, Vegetable.
Joseph Joseph Preparation Bowl Set (Bloomingdales.com)
I have featured this set of bright nesting bowls before, but they are worth repeating. If you’re always juggling bowls, this could solve that problem.
Joseph Joseph Carousel Utensil Set (Amazon.com)
The piece de resistance! In a tower formation this carousel (of progress) keeps all of the necessary tools in a slim upright formation, that is easy to spin and find the needed tool.
Also amazing is that all of the utensils on the carousel, as well as the ones in this baking set are “elevated” so that the sauces, frostings, ick and eew don’t transfer from pot to utensil to counter top. Genius!
Joseph Joseph Baking Set (Macys.com)
These fun little counter-top finds are available seemingly everywhere; take some time to shop around and find the best price. But, feel sure that these tools will delight the home cook, baker, and home design lover.
Thanksgiving is just over two short weeks away and what better time to try new recipes than a holiday that is almost entirely focused on food?
We spend with a casual feast and a huge crowd of family and friends. Everyone signs on to bring a dish or many dishes and just as quickly as they are put out they starts to disappear.
In years past I have always left the cooking to my mom, but this year I am excited to try some new recipes.
Here are some of my favorites:
Source (L-R): Caramel apples, Roasted Squash, Biscotti, Meatballs, Hand Pies, Brussel Sprouts, Cauliflower
I love the idea of mixing savory with sweet, and the fall produce that is featured during Thanksgiving is a perfect opportunity.
I love the saltiness of cheddar paired with a crisp apple, the tartness of cranberries with a perfectly seasoned turkey, fresh aromatic herbs with the depth of autumn squash.
What are your Thanksgiving favorite recipes?
Whether you’re ordering in take-out Chinese, have a Whole Foods Thanksgiving, or hostessing like Martha, I hope you have a delicious, simple and stress free Thanksgiving!
A few weeks ago I scraped together some vegetables from the refrigerator to make a pasta dish. A few bites in Mark, my most honest taste tester, proclaimed it the best pasta dish I had ever made. When I find a good thing or a great recipe, I stick with it – I have made this dinner for the last three weeks!
Roasted Vegetable Pasta Ingredients
1 large eggplant
1 pint of cherry tomatoes
2 handfuls of green beans
2 links of chicken sausage (optional)
1 onion
Spaghetti for 2 (1/2 box of Quinoa Heritage spaghetti)
1 tbsp Olive oil for the pan
Olive oil spray
Garlic (I use cubes, three)
Basil (I use cubes, three)
Salt and Pepper
Pepperoncino to taste
Parmigiana Cheese to taste
The great thing is that with this recipe there are no rules. Did you want more pasta than vegetables? Sure. Love green beans? Make it three handfuls!
Cut the eggplant width-wise into coins and then cut across into cubes. Prepare a cookie sheet with tin foil and spray with extra virgin olive oil spray. Spread the eggplant evenly on the sheet, spray eggplant with olive oil and sprinkle generously with salt and pepper. Bake on the top shelf of the oven at 350 for 35 minutes.
While the eggplant is roasting, get to work on the rest of the ingredients. In a sauce pan melt the onions in olive oil with garlic and basil. If you’re including the sausage, add slices to pan. Then, add the cleaned green beans and sautee on low/medium heat. The green beans can hang out on their own for a little while without much attention, just a stir here and there. I top the pan with a cover to allow the steam to soften the beans, but not too soft.
After the eggplant has been roasting for 15 – 20 minutes add to the oven the halved cherry tomatoes, also treated with olive oil and salt and pepper. Place the tomatoes on the top shelf to allow them to get blistered.
During this time, set the water to boil for your pasta of choice. After the vegetables are cooked/roasted and the pasta is perfectly al dente, add the drained pasta to the green beans pan, along with the eggplant and tomatoes. Give the entire pan a light drizzle of olive oil and gently stir to incorporate all of the ingredients.
Serve with fresh shaved Parmigiano and a sprinkle of pepperoncino – and then you can also weigh in if this is your favorite pasta dish to date.
P.S. Mark, this is dinner tonight!
I am not really a tea or coffee drinker. I grew up in the age of Clueless, and at an impressionable 10 years old, I believed Cher Horowitz when she shunned coffee because it would eventually stunt her growth. I’m 5’9 – so you tell me…
Anyway, while I don’t get buzzing over a cup filled with coffee, the same cannot be said about coffee cups. As the weather turns cooler how lovely would it be to plop down on an oversize sofa cushion with a fresh cup of coffee, or cocoa in one of these charming little cups.
Cup of Letters at Anthopologie
A Kissed Cup by Reiko Kaneko
Heartfelt Cup by Yedi Drinkware at Macy's
I think these would make a great cup for your own home, or as a gift.
A few years ago I used the letter cups for small Christmas gifts and housewarming presents. They were a great hit, and a very affordable way to send a personalized token.
The heart cups are just dreamy for a ladies – only tea party or shower. So if you buy housewares for a future event, consider them.
The lipstick kissed cup is perhaps my favorite. I love the touch of sparkle, the dripping gold (or platinum) and the idea of a more glamorous morning cup. Besides, who really wears lipstick to the breakfast table?
How do you take your coffee? On the run, in a fancy cup, with cream and sugar?
If we’re being honest, any time of the year is a good time for cookies, but the start of Fall seems like an especially good time for cookies that are meant to enjoyed with a cup of coffee, tea, or hot cocoa.
This little cookie is inspired by the season and full of flavor, so really 1 or 2 (or 3 or 4) is enough.
Gluten Free Double Chocolate Orange Biscotti Ingredients 1 cup blanched almond flour
2 tablespoons cocoa powder
1 tablespoon GF corn starch
1/4 teaspoon of baking soda
1/8 teaspoon of Kosher salt
Then add the orange juice and the agave syrup and pulse again until the ingredients start to form together into a ball. (Helpful hint: scrape with a spoon the batter away from the edges). Add the pistachio nuts, the chocolate chips and orange zest and pulse one more time.
Pour all of the ingredients onto a cookie sheet with parchment paper. Use your hands, or the parchment paper to guide the dough into a loaf shape, about an inch tall and 8-10″ long. Bake in the oven for 15 minutes at 350 degrees.
After 15 minutes, remove the pan from the oven and allow to cool – for about 15 minutes. Then with a sharp knife cut the loaf in a diagonal and if you’d a little extra sweetness, sprinkle with sugar. Then separate the slices cookies by a few millimeters and rebake for another 15 minutes at 300 degrees.
Finally, you know what to do… eat and enjoy!
The Daily Batch 