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.
It’s taken me a while to write this post for a few reasons. Firstly, because I had to gather the information and secondly because its actually quite painful to write! Unfortunately in all the back and forth between printing houses that kept getting shut down, due to corona, the wrong manuscript was sent to the […]
The CHALYMPICS is an 8 day long, 7 event series we partake in every year of Chanukah (we take a break friday night for shabbos!). Every night, after we light the menorah, instead of opening presents, we set up a game, using inexpensive materials that are easily purchased or that are already lying around the house, and all the kids compete. Through out the 8 days, we keep track of the winners on a giant score card and at the end of the CHALYMPICS there is a final champion who wins the ultimate prize…BRAGGING RIGHTS!
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
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Danielle Renov Cookbook Author : PEAS LOVE & CARROTS the cookbook Recipe Developer Food & Travel Blogger/Vlogger WILL TRAVEL FOR FOOD
peaslovencarrots
Mar 26
PESACH 5781 אַחֵינוּ כָּל בֵּית יִשְׂרָאֵל, הַנְּתוּנִים בְּצָרָה וּבַשִּׁבְיָה, הָעוֹמְדִים בֵּין בַּיָּם וּבֵין בַּיַּבָּשָׁה, הַמָּקוֹם יְרַחֵם עֲלֵיהֶם, וְיוֹצִיאֵם מִצָּרָה לִרְוָחָה, וּמֵאֲפֵלָה לְאוֹרָה, וּמִשִּׁעְבּוּד לִגְאֻלָּה, הַשְׁתָּא בַּעֲגָלָא וּבִזְמַן קָרִיב All of our brothers, the whole house of Israel, who are given over to trouble or captivity, whether they live on the sea or on the dry land Hashem will have mercy upon them, and bring them forth from trouble to well being, from darkness to light, and from subjection to redemption, now speedily and at a near time. Life is full of ups and downs they say. Except it’s not as simple as that. Because often, the ups and downs are all mixed up and while we are up, we are also down. It’s what it means to celebrate Pesach and experience Tisha B’av on the same day. Its’s a state of being that so far from the black and white of this world that the only way to get through it is to give yourself over to the gray-above nature-beyond time and space-Being that can carry you, to Hakadosh Baruch Hu. And with Mercy that Only Hashem is capable of, He does. He carries you through the minutes and hours and days. One day, please Gd today, He will carry us and all our burdens right to the third and final beis Hamikdash. May we all be FREED from the captivity of this galus. I AM READY HASHEM. WE ARE READY!!! May we merit the emunah and bitachon we need to open the door for Eliyahu Hanavi this year, and if chas v’shalom he is not there, the emunah and bitachon we need to keep waiting. Because we will. We will wait everyday. And eventually, in the merit of our waiting, in the blink of an eye, Mashiach will be here. May we all be zoche to greet Mashiach Tzidkeinu speedily and in our days b’mheira b’yameinu AMEN SELAH!!!!! לשנה הבא בירושלים L’SHANA HABA B’YERUSHALYIM לעילוי נשמת יעקוב רפא-ל ז״ל בן אליהו ירחמי-ל נ״י L’iluy nishmas Yaakov Rafael ז״ל ben Eliyahu Yerachmiel נ״י ...
Mar 25
EASY PESACH RIBS boil. throw some stuff in a pan. bake. that’s it. I would even go say to say these would be great in a crockpot too. Boil. rub sauce all over. Set in a crockpot on low all day, serve dinner. Yum. K. More cooking. Make these. Bye. Ps- if you live in Israel, these don’t have a number. I got them from @bennys_meat_shop. Just ask for “etzbaot entrecôte”. #recipe 1 jar apricot jam (284 grams) 3 tbsp @tuscaninifoods tomato paste 1 tsp paprika 1 tbsp + 1 tsp granulated garlic 2 heaping tbsp dry minced onion 1 heaping tbsp crushed red pepper flakes 2 tsp kosher salt 1 tsp coarse black pepper 2 bay leafs Preheat oven to 300°f. Place ribs in a pot large enough to fit them and cover with cold water. Place uncovered over high heat and bring to a boil. The second it starts boiling set a time for 30 minutes. Boil until the timer goes off. While ribs are boiling place the rest of the ingredients in a large tin and mix to combine. When the timer goes off, immediately move ribs into the pan with the sauce. Rub sauce all over the ribs. Cover pan tightly with foil and place in the oven. Cook for 1&1/2 hours, then check ribs by piercing them with a fork. If they are fork tender and soft remove from the oven, if not cook for another half hour. Keep checking them every half hour until your ribs are fork tender. (Time will vary based on how big your ribs are). Serve hot and enjoy! #ribs #easy #recipes #meat #beef #feedfeed #foodandwine #bareaders #gargeran #pesach #passover #glutenfree #kosher #jewishfood #jewishholidays ...
Mar 24
Zaalouk (Moroccan eggplant tomato dip) the most perfect food to spread on your matzah! Not sure why it took me so long to share this recipe and deeply regretting taking this recipe out of the book. It is INSANELY FLAVORFUL, not difficult to make, and the best version of eggplant that exists. TRIPLE THE RECIPE. You’ve been warned. *this recipe was finally quantified for the @tuscaninifoods x @fleishigsmag live dinner article! 1 large eggplant, peeled, cut into big 1/2 inch chunks 1/4+ 1 tbsp cup olive oil 1 jar tuscanini crushed tomatoes (or 3 fresh tomatoes peeled and chopped) 1 tbsp tuscanini tomato paste (if using fresh tomatoes use 2tbsp tomato paste) 5 cloves garlic, chopped 1 cup cilantro leaves, finely 1/2 tsp hot paprika 1/4 tsp turmeric 1/4 tsp cumin (optional) 1 lemon, halved Salt to taste Lay eggplant on a cooking rack and sprinkle a generous amount of kosher salt. Allow eggplant to sit for 40 min to draw out water. Use a paper towel to absorb the water that has seeped out. In a medium sized pot set over medium high heat add all the ingredients except the lemon. Stir to combine. Bring mixture up to a gentle simmer, then lower the heat and allow the mixture to cook for 1&1/2-2 hours, (cover on, cover off, cover partially on... that type of cover the pot situation) stirring often until everything has broken down and is soft and luxurious. Add the juice of half a lemon then taste to adjust salt. Serve hot or cold with a drizzle of olive oil, some lemon wedges and enjoy! #moroccanfood #eggplant #vegan #veganrecipes #veganfood #moroccan #moroccanrecipes #vegetarian #passover #pesach #pesachrecipes #feedfeed #thefeedfeed #thefeedfeedvegan #foodandwine #bareaders #gargeran #bravotopchef ...
Mar 3
MAGICAL FRENCH FRIES For real. They are. No baby sitting, no soaking overnight and no double frying. Just cut, add to pot, salt and enjoy. Learned about this years ago from @cooksillustrated. Throw everything you’ve ever learned about French fries out the window, because these defy all food laws and somehow they turn out crispy, crunchy and not oil laden. Like I said, Magical! There are only a few bits of information you need to keep in mind when you make these, so read the recipe (which is not really a recipe, but actually a technique) and make sure you follow the few very exact instructions! in case your like me and can’t read recipes here’s some quick facts: 1- Yukon gold/waxy potatoes ONLY 2-cover with neutral oil 3- DO NOT STIR 4- salt immediately and generously Happy frying! #recipe Yukon gold/waxy potatoes (as many as you like), cut into French fry shape Neutral oil (canola, avocado, peanut, walnut, grape seed) enough to fill a pot Kosher salt If you soaked your potatoes make sure you dry them very well. Add potatoes to the pot and pour oil over. Make sure oil completely covers the potatoes. (You also don’t want to fill your pot past 1 inch below the rim to allow for bubbling). Set pot over high heat and bring to a boil (should take about 5-8 minutes). At this point your oil will be at a rolling boil. Leave it this way and allow the fries to cook just like this for an additional 15-20 minutes. Gently use a large spoon to just scrape the sides of the pot. If your potatoes fall apart BACK AWAY and wait another 5 minutes. At this point your fries will start to crisp on the edges. Gently move them around in the oil. Cook until they are to the crispy-ness of your liking. Use a slotted spoon to remove fries and place on cooling rack. Immediately sprinkle with a generous helping of salt, serve and enjoy!!! #frenchfries #frenchfry #frenchfrylover #kitchenhacks #cookinghacks #hack #easyrecipes #plcpesach #feedfeed #f52grams #bareaders #passover ...
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