Asian Style Soup Bowls

I love everything about these soups. It’s basically the perfect comfort food.

The broth is rich and layered with flavor, the veggies are cooked but still maintain the slightest crunch, and bonus, it is soooooo healthy. I could eat a giant oversize bowl, be completely stuffed and have zero guilt. And the colors. Oh, those crazy beautiful colors just pull me right in. I am 100% guilty of liking my food more when it is beautiful. This plays right into that!

The absolutely best part about these soups though, is how versatile and customizable they are. You can make them completely vegan, you can use a chicken or beef broth, you can add in any protein or no protein, and use whatever vegetables you have lying around! The possibilities are literally endless. I have made this soup so many times and have never made it the same twice. 



Plus, because of how I cook everything that goes into it, one pot can feed everyone the soup of the dreams. All the vegetables get briefly blanched directly in the soup, then removed and set aside. This was you create a “soup bar” of sorts where everyone can add whatever veggies, proteins or any other add ons you can think of. There’s no picking little pieces of whatever a child may not like. And that my friends makes this soup absolutely perfect!

I found my noodle basket in Thailand but they sell them on amazon for a reasonable price. It is worth the purchase!

I am going to add links here to all the broth varieties but will post everything you can do with the soup right here.

Hope you all have as much fun making and eating these soups as we do!

Peas and Love, 


Asian Style Soup Bowls
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  1. 1 batch of any Asian Style Broth
  2. Mix and match proteins and vegetables that YOU like!
Protein Options
  1. 3 boneless chicken breasts
  2. 2 bone-in chicken bottoms and 2 chicken breasts, with skin
  3. 1/2 lb. thinly sliced filet
  4. 1 lb. ground lean ground beef
  5. 1 package firm tofu
  6. poached or fried eggs (as many as you want)
Vegetable Options
  1. (amounts will vary depending on how many different vegetables you use and how much you want of them. These amounts are just suggestions)
  2. 1 cup shredded carrots
  3. 1 cup shredded purple cabbage
  4. 4 baby boy chops, halved
  5. 2 large zucchinis, julienned or zoodled
  6. 6 scallions, thinly sliced
  7. 2-3 thai chiles, thinly sliced (blanching these in the soup will not really make the soup spicy. Only adding them to your bowl directly and eating them will increase the heat level.)
  8. 1 cup mungbean sprouts
  9. 1 cup thinly sliced mushrooms
  10. 2 cups broccoli florets
  11. 1/2 cup thinly sliced radishes (don't cook just add to the bowl for a cold crunch!)
  1. ramen noodles
  2. rice noodles
  3. udon noodles
  4. brown/white rice
  1. Boneless Chicken Cutlets: season with salt and pepper and cook on a grill pan for 3-4 minutes on each side. Slice thinly on an angle and add to your bowl of soup.
  2. Bone-in Chicken: Drizzle olive oil over the chicken and sprinkle salt and and pepper. Bake in a 350f (180c) oven for 1h30m until chicken is cooked through. Discard skin and bones and shred chicken. Add to your soup bowls.
  3. Filet: If the filet is very very thinly sliced you can put it right into your soup bowl. The heat from the boiling broth will cook it perfectly when you pour it over the meat. Add to your soup bowls
  4. Ground Beef: Preheat the pot you are going to heat up or make your broth in. Add 1 tbsp canola oil, beef, 1/2 tsp salt, 1/2 tsp pepper and 1 tsp soy sauce. Cook, stirring often to break up big pieces until beef is cooked through. Remove from pot and set aside. Use that pot to make the broth. It will add another delicious layer of flavor.
  5. Firm tofu: Pat tofu dry and cut into 1/4 inch slices. Make a marinade of 1/4 cup soy sauce, 1 tbsp. honey, 1 clove minced garlic and 1/4 tsp chili flakes. Marinate for at least 1 hour and then sautéed slices on both side in a pan or grill pan for 1-2 minutes on each side. Add to your soup bowls.
  6. Poached or Fried Eggs: cook how you like and add to your soup bowl.
Use a strainer or asian noodle basket (the link to buy one is in my post) and fill with each vegetable to cook one at time
For example
  1. Add the shredded carrots to the strainer or basket.
  2. Slowly lower the basket into the boiling broth.
  3. Gently swirl the basket and hold it their until the veggies are cooked to your liking.
  4. Lift basket out of the soup allowing the liquid to strain back into the pot.
  5. Pour the blanched carrots into its own bowl.
  6. Now refill basket with next veggie and repeat the process.
  7. Continue to do this until all your veggies are cooked through.
  8. *The vegetables will soften a drop as they sit so take that into account when cooking them.
  1. Ricen Noodles, Udon Noodles & Rice: Cook separately as you normally would in water. Strain and set aside. Add to your soup bowls.
  2. (I like to cook these in water bc they absorb to much liquid and I don't like to waste a drop of that insanely flavorful broth)
  3. Ramen: Put all the ramen in a bowl or pot.
  4. Add a few ladles of the broth to the pot.
  5. Just enough to cover the ramen.
  6. Allow it sit for 3-4 minutes and then strain and return broth to the pot.
  7. Serve ramen in soup bowls!
Peas, Love & Carrots
For the printable Asian Style Vegan Broth recipe click here 

For the printable Asian Style Chicken or Beef Broth recipe click here




These are so nostalgic for me. My mother only really made them on holidays and it was always something to look forward to. 

Starting off the meal with the flavorful, herby fish and hot delicious tomato sauce that you scoop up with the fresh homemade challah always meant the start of something good. 

A beautiful meal filled with family and friends. 

I love to serve this on Succos when the air just begins to have the slightest in chill in it and the hot, comforting fish just warms you up inside and out. 

This fish is really best made fresh, the day you are planning to serve it, but I promise it’s worth it!

For the printable Moroccan Fish Balls recipe click here




The first year I was married I kept trying different challah recipes. No to were alike. They all had different measurements, ingredients, tools, rising times, and braiding techniques. A few months into the insanity of searching for the right recipe I realized that at this point I had tried so many different recipes that I knew what I liked from each one, what my requirements were and that if I tried hard enough I could probably come up with my own recipe. This way I would have a dough that was everything I wanted.  

So, what was on my list?

  1. It had to be easy. Meaning no weird ingredients that I don’t regularly keep in my house and as few bowls, spoons and measuring cups/spoons as possible 
  2. It had to be a dough that is equally delicious when made by hand as in a mixer. At the time, I assumed I would one day have mixer. Fast forward ten years, nope. No mixer
  3. The recipe had to be extremely versatile. All the ingredients are adjustable. It can be made more or less sweet depending on your mood and it can easily be made with whole wheat or split flour for a “healthier” challah.
  4. Lastly, it had to be really nice to work with. Pliable, not too sticky and not to dry. 

It took me a while, but once I knew what to aim for I kept trying and trying until I came up with a recipe I was happy with. 

Within this recipe I’ve devised ton and tons of little tips and tricks for how to achieve extra special result. So read the recipe in it’s entirety before you start. 

Also, and I do not say this lightly, no matter what you do and how exactly you follow the recipe our challahs will never taste them. A hundred people could make the same recipe exactly the same way and I firmly believe that it will yield 100 slightly different challahs. Everything from the temperature of our houses, to how we need the dough, to the brand of yeast, to the temp of our eggs to the quality of flour and even our emotions will all effect the final product. AND THAT’S OK. Because, then, that recipe truly becomes yours. 

For the printable No-Fail Challah recipe click here 


Pull Apart Potato Boreka Flower with Shredded Beef


I originally wrote this recipe for FYI magazine over a year ago and I still. can’t get over how much I love it. It’s easy to make, customizable, and a total showstopper on the table!

During this season of endless meals, I like to make one or two of theses flower borekas to keep in my freezer. Then, to change things up a bit I like to alternate what I put in the middle. Sometimes I use shredded beef, like here, or chicken for a main course dish, and sometimes I like to keep it first course style by serving it with a mushrooms sauce, or Israeli style ground beef and chummus, or even just really yummy sautéed veggies. 

Really there are so many thing you can do with this!

The recipe for the shredded beef that I made here, happened out of necessity. Shockingly It was another 3 day holiday that brought it on!

developed this recipe when I was trying to figure out what to do with my cholent pot after the first day of yuntif. Most people put their crockpot on a timer but somehow, and I know some of you out there feel me on this, the timer just doesn’t work. It either shuts off too early, doesn’t shut off, or turns on at all the wrong times. And, yes it’s definitely the timer. Not me.

Anyway, I had to make cholent so that my boys wouldn’t riot but didn’t want to leave an empty crockpot plugged in. So, I made this deckle. I seasoned it, seared it, let it cool and froze it. Before yuntif, I moved it to my fridge to thaw and then after I lit candles the second night, I washed my cholent pot, threw in a bunch of sauces, added the meat and let it do its thing. The next day we had the most amazing, fresh, soft and delicious pulled beef.

Whether you prep this ahead or just make it all in one shot, it’s the perfect yuntif recipe. It’s quick, easy, super yummy and feeds a lot of people for a little money!

You can serve the meat in the center of the pull apart potato flower, or change things up and warm soft tacos to stuff them in, or just on top of some steamed rice. However you do it, make it your own and enjoy!

(You can also make this dish in its entirety, pull the beef, let it cool completely and freeze it. It will hold up beautifully).


Happy cooking everyone!

Peas out, 


For the printable Pull Apart Potato Boreka Flower recipe click here

For the printable Prep Ahead Shredded Beef recipe click here


Homemade Sweetened Condensed Milk

Sweetened Condensed milk is everything. Its literally liquid crack. One taste and you are hooked for life. It’s milky, it’s thick and creamy, it’s sweet and it’s the perfect addition to a myriad of desserts.

The only drawback is that there is currently nobody making a cholov Yisroel version of it. So, in an attempt to make sure that my recipes are accessible to as many people as possible I set out to create my own sweetened condensed milk. 

I made a huge batch because truthfully, this stuff is good in everything. If you are already making it, you might as well have enough left over to make truffles, salted dulce de leche, or even just add to your coffee for the best latte you will ever have in your life! I’m gonna include links to some of my recipes that use it to give you a few ideas!

Watch the video and see how easy it is to do! 

For the printable Homemade Sweetened Condensed Milk recipe click here

For the printable Salted Coffee Chocolate Chunk Ice Cream click here

For the printable No-churn Chocolate Lovers Ice Cream click here

For the printable Salted Condensed Milk Caramel click here




I’m not a huge dessert person. I know that sounds crazy but it’s just how it is. I would choose a slice of pizza or a bowl of hot and sour soup over cake or cookies any day!

But, I am also sane. So, if there is dessert in front of me, I will eat it. Because. Wasting food is bad. Also, food. 

If I’m going to eat the dessert I want it to either be something satisfying but light or something super duper decadent that I can indulge on. I don’t want to eat whole meal and then end it with a heavy, coma inducing piece of cake. I prefer my desserts fruity or citrusy with just the right amount of sweetness to them. Even better is when they pair perfectly with a cup of coffee or tea. 

Thats what this cake is all about. It’s made with simple pantry ingredients, cooked in a basic loaf pan and perfectly balanced in flavor. It will probably underrated when you serve it. But you will graciously cut and plate it for all your guests, who will take one bite and understand why you made this most perfect cake. 

I don’t recommend making this dairy free. This cake needs the butter. Together with the lemon zest it creates a dense cake that does not weigh you down. Plus, I think it’s understood that all desserts are better with butter. 

This cake also freezes beautifully. So get a head start on your cooking a pop this in the freezer to make your Shavuous prep a little bit easier.

For the printable Dairy Lemon Pound Cake recipe click here

*recipe adapted from Ina Garden


Homemade Ricotta Cheese


Specifically, Ricotta Cheese.

Do I really need to say anything more? 

It’s the stuff dreams are made of. Whether its melted and stringy over a simple slice of pizza, or golden brown and bubbly over a decadent eggplant parmesan, or merely slipped between two slices of bread, there is no food more versatile and comforting than cheese. 

Maybe its versatility comes from the fact that the varieties of cheeses are countless or maybe its because it’s so delicious and satisfying that as a race humans have found ways to incorporate it into everything we eat.


Whatever the reason, cheese dug its claws into my soul from the time  was a small child. I love every form of it. Hard, soft, salty, tangy, stinky, funky, blue or yellow. It’s all delicious.

However, for all my cheese love, I never understood the absolute beauty and sophistication of it until I embarked on my own cheese making path.



I have a few different cheeses I am working on making right now, but ricotta is by far the simplest. It is the little black dress of cheeses. It’s incredibly simple but perfectly balanced in flavor. It has all the cheesy creaminess we need, but remains light and airy. It can be dolloped on top of pasta to add creaminess, or over roasted veggies for that extra burst of flavor. You can slather it onto crusty bread to serve as an appetizer, or whip it in to cream for the most delicious of desserts.

However you do it, just be prepared to devour the entire first batch you make standing over the kitchen counter, because I promise, this will not make it into the fridge!

Make sure to check back here every few days before Shavuos for a bunch of new recipes using your homemade ricotta.

Until then, happy cooking!

Peas out, 


For the printable Ricotta Cheese recipe click here



It is not easy to find foods that every single one of my kids, my husband and I can all equally enjoy. When Abby started making her pesto, it very, very quickly became a family neighborhood favorite. 

No Baby girl kiddish, or pot luck meal is complete with a few huge bowls of her incredible pesto pasta. Come Purim time and everyone counts on her pesto pasta shalach manor to include in their seudah or to feed it to their families to help balance out the candy overload. 

I think the secret to this recipe is that it is simple in its ingredients. There are no nuts or cheese, which means nothing to distract from the pure basil flavor. It also helps to keep the consistency super duper smooth, which we all know is a huge plus in the world of feeding picky eaters children. 

This recipe is massive. It will yield a little over a quart. If you don’t want so much you can easily halve it, but then just know, that I may think you’re nuts. Why on earth would you want to make something as freezer friendly as pesto more than once in a while? There is no reason for that!!! Make this huge batch and freeze the rest in small containers. 

Pesto is so versatile, you can use it on your pasta, spread it on a sandwich, marinate your chicken in it, or use it as a salad dressing. The possibilities are endless which means having a freezer stocked with pesto will only make your life easier.




For the printable Pesto Pasta recipe click here


Cross-hatched Broiled Eggplant


The first course is my favorite course of any meal. Those few minutes before everyone comes home from shul, when the table is set beautifully, and there are tons of appetizers, dips and salads plated and scattered so precisely and elegantly over the table top brings me pure joy. My hours spent cooking in my small, Israeli, not-enough-counterspace-or-cabinets-kitchen all become worth it. I look at my table, breath deeply and think to myself how beautiful shabbos really is.

Then they come home.

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Within minutes every single toy has come off the shelves, out of boxes and thrown all over the floor only to be abandoned seconds later to the more fun, fort building using every one of the blankets taken off of the freshly made beds.

Even with the all this chaos swirling around my house, when we finally make it to our seats and I see all the mouthwatering dishes confetti-ed across the table I remember what a privilege it is to cook and feed the people we love.

               img_5494 Now that we’ve established just how important the first course is to me, lets talk about what it actually takes to put out such an array of food.

It takes a few days of being extremely organized to create a truly spectacular first course. Dips and sauces take time to prepare and if you leave it all till Friday, there just won’t be time. So, I usually start by making anything that is ok sitting in the fridge or meant to be served cold, first. That could include salad dressings, dips, and marinated salads (think carrots or peppers). Next I move on to my more time-consuming elements.  I”ll boil any grains that I’m going to include in salads and roast any vegetables. Lastly, I make my mayo because it has raw eggs and cook my fish so that its as fresh as possible. Then before lunch, all I have to do is cut up whatever fresh vegetables I need and I’m good to go.

All that is fine, until you have a week where everything is going wrong and cooking becomes an afterthought. So, you have to pull a meal together in an hour. In those situations I make four fast and easy dishes. I make mayo, salsa, tahini and this eggplant.

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It is so simple and so delicious. The cooking time takes about an hour but the active work takes less than 5 minutes. You get so much flavor for such little effort and it looks so insanely beautiful on the table. In fact, I don’t only make this when I’m short on time because no matter how many people you are serving, it always gets finished! 

Cross-hatching the eggplant adds tons of little corners to the eggplant that get perfectly crispy and it makes it so easy to just scoop out the actual flesh. I like to serve it with a drizzle of tehini, some fresh parsley and when I want to get fancy I’ll sometimes add some chopped tomato and shallots. 


For the printable Cross-hatched Broiled Eggplant recipe click here.

For my Tehini recipe click here.

Hope you all enjoy!

Peas & Love,