With 254+ approachable recipes and 186+ gorgeous photos that draw inspiration from Danielle's Sephardic and Ashkenazi roots, there is plenty in here for every person and every occasion! Filled with tips + tricks, stories, anecdotes, and insights that leave us laughing, teach us how to be better cooks, and make us proud of our lives in the kitchen and of the food that we serve to beloved friends and family.
Check out our mouth watering recipes that will keep you coming back. We've got you covered for Shabbat, Chagim, and everything in between.
Delicious recipes and beautiful art and photos worthy of space in your kitchen and on your coffee table! An extension of the @peaslovencarrots community Danielle has built, where tens of thousands of people tune in daily for recipes and cooking tutorials, lifestyle tips, and all things family related! With 254+ approachable recipes and 186+ gorgeous photos that draw inspiration from Danielle's Sephardic and Ashkenazi roots, there is plenty in here for every person and every occasion! Filled with tips + tricks, stories, anecdotes, and insights that leave us laughing, teach us how to be better cooks, and make us proud of our lives in the kitchen and of the food that we serve to beloved friends and family.
By Danielle Renov
784
peaslovencarrots
Oct 9
JALAPEÑO KANI POPPERSThese are awesome. They’re actually not hard to make but super spectacular to serve! Also, don’t be nervous about the spice. Coring the jalapeno and removing the ribs and seeds really mellows them out! #recipeFor the jalapeños About 40-45 jalapeños 16pz fake crab1/4 cup mayo2-3 Tbsp sriracha 3/4 c bread crumbs (I used GF)1 Tbsp soy sauce TEMPURA BATTER2 cups rice flour1 cup corn starch1 tsp salt1/2 tsp baking soda1 egg2 cold cups seltzer (the colder the crispier!)Using a very sharp knife, core each jalapeno removing alll the seeds and ribs. Set aside. Place remaining popper ingredients into a food processor. Pulse until it resembles the texture of ground meat. Place the entire mixture into a ziptop bag and snip on corner. Squeeze bag gently into the center of each jalapeño. Set a medium sized pot over medium high heat and fill half way with oil. Combine tempura ingredients in a large bowl and mix well. The colder the batter the crispier they will be. Once the oil is hot, place each jalapeño in batter to fully coat and then immediately into the oil. Fry for 3-4 minutes until golden brown. Remove from oil and place on a cooling rack. Serve with ponzu and or spicy mayo and enjoy. #recipes #easyrecipes ...
Oct 8
PRETZEL CRACK🚨for all your craving emergencies we kept it #glutenfree with GF 🥨 and #vegan with dark 🍫. Make them however you like 🥰#recipe 1 cups brown sugar1/2 cup corn syrup1 tbsp margarine 1/2 tsp kosher salt 1/2 tsp baking soda1 cup roasted salted peanuts, no skin 8 oz (226 g) Pretzels 3 cups Chocolate chipsPreheat oven to 180°c (350°f) and line a baking sheet with parchment paper. Grease liberally with non stick spray. Add pretzels and peanuts to baking sheet. In a sauce pan melt brown sugar, corn syrup, margarine and salt on medium high heat. Stir until bubbles form. Once mixture begins to bubble allow it to boil for exactly 2 minutes. Shut off heat and immediately stir in baking soda (I like to use a silicone spatula for easy cleaning!). Drizzle mixture over the pretzel and peanuts. Immediately began to use 2 spoons (not your hands like I did😬) to mix pretzels and peanuts in the mixture. Use spoon to press mixture into a single even layer (I used a piece of parchment paper to help with that!) sprinkle chocolate chips over the top and place into the oven for 3-4 minutes until chocolate is melted. Use a spatula or knife to spread chocolate in an even layer. If there are any runaway pretzels or peanut pieces that aren’t stick with the caramel just get some chocolate on them and they’ll attach during the freezing! Place baking sheet in the freezer over night (or at least 4 hours). Crack in to pieces. Serve frozen, and enjoy! Store leftovers in the freezer!#snacks #recipes #easyrecipes #fallrecipes #candy ...
Oct 1
Can’t sleep. ...
Sep 30
GORMEH SABZIonly possible because of the most amazing Elana Antonelli @farzaniantonelliThanks for teaching us your ways and being the funnest in the kitchen! Once you get all the washing of the herbs and veg done it’s actually pretty easy!!! #recipe1 kilo kolichel meat (or any stew meat)4 Tbsp olive oil, divided1 leek, minced, washed and drained12 cups parsley2 large bunches of scallion greens (40 indovual scallion stalks) 5 cloves garlic, minced2 Tbsp dried mint1 Tbsp dried fenugreek3 yellow onions, diced 2 Tbsp kosher salt, divided 5 cups water8 dried Persian limes, poke hole in each one with a knife 2 tsp turmeric 1 can kidney beans, washed and drained Cut meat in 1&1/2 inch cubes. Add to pot and cover with water. Bring to a boil and allow to billow for 15 min. While meat is cooking prep the veggies. Add scallions, garlic and parsley to the processor. Pulse till minced. Heat a large sautee pan over medium high heat. Add remaining olive oil, pulsed mixture and leeks. Cook for 5 min stirring often, add mint and fenugreek and cook another 15 minute stirring often. Drain, rinse off meat from any scum. Dried. Return pot to stove. Add 2 tbsp oil and meat. Cook, stirring often to sear on all sides. Add onion to the pot with the meat. Cook for about 5 min then add herb mixture and water. Stir. Add limes, beans, turmeric and salt. Bring to a boil, then reduce heat, cover the pot and simmer for 3 hours, stirring every so often. When the meat is soft and falling apart it’s ready! Serve hot over rice (tahdig is ideal 😋) and enjoy!!! #gormehsabzi #persianfood #glutenfree #easyrecipes #recipes #jewishfood ...
Sep 29
BURGER POCKETS The name won bc it’s cute. It’s a pocket. Of puff pastry. Filled with good hamburger like things. And they’re adorable. And delicious. And come with a myriad of serving options. And they’re freezable. K. That’s all. #recipe1.5 kilo (3.3lbs) ground meat 1 Tbsp kosher salt 2 tsp coarse ground black pepper6 cloves garlic minced1 Tbsp granulated onion 2 Tsp granulated garlic2 tsp paprika Put everything in a bowl, mix until well combined. 2 rolls puff pastry or about 60-65 small puff pastry squares. Preheat oven to 180°c (350°f) and line baking sheets with parchment paper. If using puff pastry rolls cut into 2-3 inch squares. Place 3 Tbsp meat mixture in the center of each one. Bring corners together and smush to seal. Form a sort of hamburger bun shape. Place seam side down on baking sheet. Leave 1&1/2 inches between each one bc they puff up. Bake for about 40-45 minutes. Serve hot and enjoy! You can serve over chummus, techina, over a salad, or do what I plan on doing and douse them with mushroom sauce 😋! TO FREEZE: cool completely. Store in an airtight container. Place parchment between layers. TO REHEAT: remove from freezer and place immediately on baking sheet and on plata or in oven (on medium temp (around 160°c/325°f) uncovered until heated through. Enjoy and happy cooking!#recipes #jewish #jewishfood #highholidays ...
CARROT KUGEL It’s a cake. But if you call it a kugel you can serve it as a side dish. Also, mine is #glutenfree and it’s excellent. But you can use regular flour if you want. I’ll give y out both options. Or for your carrot simanim. Also, make them in muffin tins for a yuuuuum breakfast muffin!! You have grate the carrots (thank you Hashem for the existence of food processors) but then the rest gets dumped into one bowl. So also easy. K. Back to cooking. #recipe 4 cups grated carrots (about 7-8 carrots here in Israel)1/4 cup + 3 Tbsp oil1 cup dark brown sugar2 eggs 1 tsp cinnamon 1/4 tsp grated ginger 1/4 tsp nutmeg2 tsp kosher salt1 Tbsp vanilla extract6 Tbsp orange juice2 tsp baking powder1 tsp baking soda3 cups flour OR 3 cups 1:1 GF blend OR 2&1/2 cups shehakol molino flour + 1/2 cup almond flour Preheat oven to 180°c (350°f). Grease 2 English cake tins. Add oil and sugar to a bowl. Mix to combine. Add eggs to the bowl and mix. Add orange juice, spices, salt and vanilla. Mix. Add grated carrots and “flour”. Stir in with spatula till everything is just combined. Don’t over mix. Pour into 2 English cake tins (or 4 of the English cake tins but the ones with shorter side!) bake for 30-40 min (depending on which tin you used. The shorter in height tin will require less cooking time!) until a toothpick inserted comes out clean. Serve hot or room temp and enjoy! #glutenfree #carrot #carrots #roshhashana #jewishholidays #newyear #recipes #glutenfreerecipes ...
Sep 25
STICKY SILAN + LEEK CHICKEN An easy mix, pour and bake chicken…YES PLEASE. I love silan and so often when it’s found in savory recipes it takes over and everything becomes so sweet. I wanted to keep the deep dark flavor of the silan but make it super savory! #recipe 8 pieces of chicken (bone in, white or dark meat, skin on or off!)1 leek, halved lengthwise, thinly sliced 3/4 cup hot water 2 tsp onion soup mixMARINADE:4 cloves garlic, minced 1 Tbsp + 2 tsp Dijon mustard2 Tbsp soy sauce3 Tbsp white wine vinegar5 Tbsp silan (date syrup)1 tsp paprika1 tsp granulated onion 1&1/2 tsp sumac1 Tbsp olive oilPreheat oven to 350°f (180c). Grease a baking dish and add leeks and chicken pieces. Combine all the marinade ingredients in a bowl and pour over chickens. Use your hands to rub all over chicken and leeks. Make sure chicken is bone side down and use your hand to scoop up the saucy leeks and place them on top of the chicken. Combine hot water and onion soup mix. Pour in the side of the dish. Cover baking dish tightly with parchment paper then foil. Bake for 50 minutes. Remove dish, uncover and baste the chicken. Cook uncovered for another 30 minutes basting the chicken every 5 minutes (the mere you baste the sticker the chicken will get!!) Serve hot and enjoy! #chicken #roastchicken #silan #dates #recipes #easyrecipes #glutenfree ...
Sep 24
RIBBONED SIMANIM SKEWERit’s not a recipe as much as technique. If you follow these steps you can create the ribbons and make the skewers out of any veg you like!!!🥕Thinly slice your vegetable. Depending on the vegetable, it’sshape and hard it is you may use a knife, a peeler or even a mandoline to get those slices super thin. 🥕lay all the vegetable slices in a single layer on a cooling rack. Sprinkle kosher over all the veggies. -you do not need to douse them with salt. For reference: all the veg you see in the video had only 2 tsp of kosher salt sprinkled over them. 🥕allow to sit for 2 hours so that the salt can draw out the water and make them pliable. 🥕wipe off water and salt, fold one piece of veg at a time accordion style. Place on skewer. 🥕once all your skewers are made heat grill pan on medium high. 🥕brush vegetable skewers with olive oil and add 1 tsp olive oil to the pan itself. 🥕sear for 3 minutes on both sides. 🥕once you flip to the second side add 3 Tbsp water to the pan and immediately cover with a piece of foil to allow the veg to steam and cook through. To serve:Place dates and black eyed peas on a platter. Top with skewer and sprinkle pomegranate seeds over the top. Drizzle 2 tbsp of white wine vinegar and 1 Tbsp olive oil over everything. May all our prayers be answered with revealed goodness this Rosh Hashanna and may we be blessed to celebrate the holiday with Mashiach Tzidkeinu b’mheira b’yameinu Amen selah. ...
Sep 22
4 CIRCLE CHALLAH TECHNIQUES Which is your fave????Use any dough recipe you love! 2 STRAND:roll out strands. Taper edges. Twist. Spiral. 4 STRAND:Roll out long thin strands. Taper edges. Make regular 4 braid challah. Lay all 4 vertical. Working with the right side pick up the first and second strand. Lift them. Bring the second strand all the way over to the left side. And the first strand place between the 3rd and fourth. Now repeat in the other side. Give braided challah and gentle roll on the counter. Spiral. 6 STRAND:Roll our strands. Taper edges. 3 vertical. 3 horizontal. Basket weave. Braid each side. Tuck under challah. 8 STRAND:Roll out stands. Taper edges. Creat a hashtag (only use two strands for each line instead of 1) Cross cross the ends of the strands by place the one that’s over under the one on the bottom. Keep going until you run out dough. Tuck loose edges in. Rise. Egg wash (I do 1 egg + 1 egg yolk for extra goldenness. Top (I do sugar + maldon salt). Bake. #challah #roshhashana #jewish #jewishholidays #challahbread #howto ...
Sep 17
BEST EVER APPLE HAND PIES Iconic white crisp coating, deep, dark apple flavor. It’s the perfect apple pie bite all wrap up in a tiny little package!#recipe6 green apples2 lemons, halved1/2 tsp kosher salt1 cup packed dark brown sugar 1 roll Turkish phyllo dough (or any dough you want. For the glaze:1 cup sugar1 cup waterFill large bowl with cold water and squeeze the juice of two lemons into it. Peel apples and place in bowl. Once all the apples are peeled removed one at a time and slice into thin pieces. Return slice to bowl to prevent oxidizing. Heat a large skillet over medium high heat. Add 2 tsp olive oil and the apples, shaking off excess water as you add them to the pan. Sprinkle salt over the apples. Stir very gently. Cook apples for 12-15 minutes stirring only every 3/4 minutes. We’re really looking to get them nice and dark and develop their flavor. Once browned and soft add in 1 cup packed brown sugar. Stir to incorporate. Once sugar starts to bubble cook for two more minutes stirring every 30 seconds. Remove from heat and allow to cool completely. To assemble:Preheat oven to 175c (350f). Roll out dough and cut 4.5 in x 3 in squares. Place 2 heaping Tbsp of apple onto one side. Very lightly egg half the rectangle. Fold over. Seal edges with fork. Bake for 35-40 min until golden and puffy. While cooking make glaze. Mix water and sugar in a pot. Bring to a boil. Boil for 6 minutes (until reduced by half). Remove tray from oven, place on cooling rack and immediately brush with glaze. Allow to cool for 10 min then glaze a second time and dry completely. (If glaze hardens while waiting for next pan add 1 tbsp water and reheat over low flame). Makes around 24 individual hand pies #recipes #apples #fallrecipes #applerecipes ...
Sep 16
HARISSA DATE LAMB SHOULDERSpicy, sweet, acidic, crispy outside, juicy tender insides…MMMMMMMMMMM And bonus it’s ridiculously easy to make. Like mix things in a bowl. Rub. Bake. That’s simple. And, I used lamb shoulder but totally use this marinade on any cut of lamb you want, just adjust the cooking times! #recipe1 lamb shoulder (don’t worry about weight… give or take a few lbs won’t matter…)3 Tbsp harissa4 Tbsp silan 3 Tbsp white vinegar2 Tbsp olive oil2 tsp kosher salt10 cloves garlic1 sprig rosemary, leaves removed1 cup room temp water Preheat oven to 180°c (350°f) and light grease a rimmed baking dish large enough to fit the lamb. Place lamb inside and use a sharp knife to score the lamb shoulder 1/4 inch deep. In a bowl combine harissa, silan and vinegar. Pour over the lamb and rub all over making sure to get the marinade into the slits and underneath! Add garlic into the slits. Sprinkle rosemary. Pour water into the pan. Cover lamb with parchment paper and cover tightly with foil. Bake for 2 hours. Remove. It should be done at this point. If your lamb is not crispy raise oven temp to 200°c (400f) put it back for 25 minutes to crisp up. Spoon the juices over ot as soon it’s done cooking. Serve and enjoy! #roshhashana #recipes #lamb #lambrecipes #easyrecipes # holiday #holidayrecipes ...
Sep 15
GF BAKERY STYLE HORN COOKIESeasy to make, icon crunchy outside with chewy inside and just just the right amount of dark chocolate dips and just super duper delish! Also, in my opinion, they’re best right out of the freezer making them the perfect “stock-your-freezer” cookie! #recipe14-15 oz marzipan (good quality is ideal!)2 cup almond flour2 tsp vanilla extract1/2 tsp salt2 cup conf sugar3 egg whites, divided2 cups sliced almonds 200g chocolate, melted. Preheat oven to 180°c (350°f) In a food processor combine marzipan, almond flour, vanilla, salt, sugar and 2 egg whites. Mix until it forms a dough. Beat remaining egg white till slightly foamy. Remove 2 tbsp of dough and form a log. Brush very lightly with egg white. Then dip in sliced almond gently pressing them into the dough. Form a rainbow shape. Place on cookie sheet. Repeat. Bake for 15 min until just slightly golden. Allow to cool on baking sheet for 10 min then remove to cooling rack. Once cooled, dip ends in melted chocolate. Replace on baking sheet until chocolate is cooled. Serve and enjoy! #recipes #glutenfree #glutenfreecookies #glutenfreerecipes #easycookies #easyrecipes ...
Sep 11
EASY DINNER Episode 3BEST CREAM SAUCE EVER!! The whole dinner can be on your table in ten minutes (or under if you use a pasta that cooks faster!!)Definitely think about adding leftover veggies to your cream sauce like corn on the cob, or peas!! #recipe1lb pasta 1/2 cup butter4 cloves garlic1/4 cup sherry wine (or replace dry or semi sweet white wine)1 cup heavy cream 1/2 cup pasta waterCook pasta in boiling salted water. Whole that’s cooking make sauce. Place butter in a pan on medium heat. Cook for 5 minutes stirring often until butter browns. Add garlic. Stir for 1 minute. Pour in wine. Cook for 2 minutes to reduce wine. Add heavy cream. Mix. Add in 1/2 cup pasta water stir. Taste and add salt as needed (I added 1/2 tsp salt)Combine pasta and cream sauceServe and enjoy!!!!#easydinner #dinner #pasta #creamsauce #recipe #recipes ...
Sep 10
LIME FROZEFRUIT The best ices of all time. It disappeared or became not kosher. I don’t know. And I don’t want any new brand. I want the OG clear packaging on a wooden stick. And also to be available in Israel. Until then though, I made my own. AND IT’S AWESOME. make it now and keep your freezer stocked for the holidays! #recipe4&1/2 cups fresh squeezed lime juice(about 30 limes)4&1/2 cups sugar9 cups water9 Tbsp corn syrup Place everything in a bowl and mix to combine. Place into a large container. Cover and freeze for 24 hrs. Remove, allot to sit out for 45 minutes then break up into chunks and process in food processor till smooth. (Do this in 2-3 batches so that it doesn’t spill everywhere!) Refreeze again until serving. Scoop and enjoy! #recipes #easyrecipes #ices #lime #frozfruit #frozefruit #limeices #vegan ...
Sep 9
EASY DINNER ep 2SRIRACHA CHICKEN#recipe1 kilo chicken breast cut into 1/4 inch cubes 2 tbsp oil 1/4 cup corn starch🥢put in a bowl and mix to combine Heat large pan over medium high heat. Add:2 tbsp oil and the chickenCook for ten minutes stirring every few minutes to brown on all sides. (May need to add 1-2 tbsp more oil) Once cooked through add:4 cloves garlic, minced2 tsp sesame oilMix for two min. Then add:3-4 Tbsp Sriracha 3-4 Tbsp honey5 Tbsp soy sauce Mix. Add 1/3 cup water. Mix, bring to a boil. Done. Serve over rice and enjoy! #easydinner #dinner #chicken #chickendinner #sriracha ...
FIRE ROASTED HOT PEPPER DIPI love this stuff so much. Made it for shabbos and served it as a dip for challah, along side grilled chicken and sliced brick roast! I crisply loved it so much I made more and tonight I’m slathering it over a piece of fish and broiling it! Hope you love it as much as we do! #recipe6 spicy green peppers5 cloves garlic 1/2 cup cilantro Juice of 1 lemon 1 tsp kosher salt1/4 cup mayo Place peppers directly in an open flame and char on all sides. (You can also do this in your oven by broiling them.) once charred place in a bowl and cover tightly with Saran Wrap. Allow to sit for 20-30 min. Uncover the bowl and gently peel the skin off the hot peppers. Remove stem and place into food processor or in a large jar. Add remaking ingredients. Blend or use immersion blender to juzz everything together until it is smooth and creamy. Serve as a dip for challah, spread over fish and bake, use it in your deli roll for a spicy surprise or any other way you’d like! *if you want it to be more mild you can swap 3-4 of the hot peppers for a green bell pepper! #dip #recipes #holidays #roshhashana ...
Sep 8
CHINESE STYLE RIBS you saw the video. MELT. IN. YOUR. MOUTH. ps. Yse any kind of ribs you like (spare, short, flanken…)#recipe2 kilo (4.4lbs) “baby back”ribs3/4 hoisin sauce1/2 cup thinly sliced scallions (from about 4 scallions)6 cloves garlic, minced1 inch piece ginger, grated2 tsp sesame oil3 Tbsp rice vinegar1/2 cup brown sugar1/4 cup soy sauce 2-3 Tbsp ghogujaru (or any chili flakes) optionalPreheat oven to 150°c (300°f) and lightly grease large baking dish. Place ribs in dish. In a bowl combine remaining ingredients. Pour all over the ribs running the sauce well into ribs. After running use your hand to scoop up sauce from the pan and pour over the top of the ribs. Place parchment paper over the ribs then cover the pan tightly. Place in the oven and bake for 3 hours. Check, if ribs are fork tender they are done. If not recover and place back in the oven till tender checking every 30 min to make sure they don’t burn. When ribs are done, immediately spoon sauce over the top. Serve hot and enjoy! To freeze: cool completely in the pan and sauce. Once cooled, place in a large Tupperware or zip top bag. Squeeze out air (if storing in Tupperware place Saran Wrap directly over the meat before covering) and freeze.To defrost: place in fridge the night before serving. Remover from fridge in the morning and bring to room temp. Place in baking dish. Cover tightly. Reheat gently. #ribs #recipes #highholidays ...
Sep 5
EASY DINNER IDEAS episode 1 No recipes. Just throw it together with almost no prep work. Feed the children. End of story. #dinner #easydinnerideas #turkey #kidfriendly #recipes ...
Sep 4
SUPER MOIST + TENDER SAVORY MEATBALLSThese are a very popular dinner in my house and we call these weekday meatballs bc shabbos meatballs are always sweet and sour. This month I try extra intentional with my cooking so that I can minimize the cooking load for next month! That means making things like meatballs, bc they freeze EXCELLENTLY, and doubling the recipe so that I can pop some in the freezer to save for holiday season! Either I’ll use them for one of the few weeknight dinners when I need break from cooking, or add them to my menu! Maybe even dress them up and serve them over mashed potatoes, or on a garlic crostini! Mmmm! #recipe1.5 kilo (3.3lbs) chopped meat4 cloves minced garlic2 tsp kosher salt1 tsp coarse black pepper 1 tsp crushed red pepper flakes2 tsp dried parsley 2 eggs3 slices white bread (crust removed)1/2 cup almond milkPreheat oven to 400°f (200°c) and line baking sheet with parchment paper. Tear up white bread into a small bowl. Add almond milk. Mix until bread absorbs all the milk. Add everything to a bowl. Mix well. Form meatballs (I make mine tiny), place on baking sheet. Bake for 25 min. While cooking make sauce. 2 Tbsp olive oil3 cloves garlic, minced2/3 cup dry red wine2 (15oz) cans tomato sauce1 tsp kosher salt2 bay leavesHeat a large pot over medium high heat. Add oil and garlic. Stir for 45 seconds. Add wine. Allow to reduce for 2 minutes. Add in sauce. Refill each can half way with water and add to the pot. Add salt and bay leaves. Mix, bring to a boil. Add cooked meatballs. Stir and bring to a boil. Reduce heat to low, cover the pot and simmer for 1-2 hours stirring every so often. Serve hot and enjoy! #meatballs #recipes #dinner #prepahead ...
Sep 3
LEMON MISO VINAIGRETTE Became a staple in my house. We use it a vegetable dip, over salad (grilled chicken or Bulgarian cheese or steak or chopped burgers!!), as a marinade for fish or chicken, or just drink it which is basically what goes on in my house 😂Double it. Then make it again. 3 Tbsp Miso paste 3/4 fresh lemon juice (about 4 medium lemons) 2 Tbsp white vinegar4-5 garlic cloves, minced1 tsp granulated onion 1/2 tsp granulated garlic 1 tsp kosher salt3/4 tsp coarse black Pepper 1 cup olive oilAdd miso, lemon and vinegar to a jar. Whisk to combine and break up miso. Add everything else except oil. Mix again. While mixing pour in olive oil. Store in jar or airtight container for up to 10 days. Gets better as it sits bc the flavors deepen! #recipe #recipes #vinaigrette #veganrecipes #miso #glutenfreerecipes #easyrecipes ...
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