Rosh Hashannah Salatim

For me salads are the best part of any meal. I love those cold, refreshing, crunchy bites in between all the hot food. Making salads on the other hand is the worst!

I force myself to make them on a daily basis because I love them and when I make them on my own I get to put in them exactly what I want. However, I would say that any salad that is not cut up and chopped by me is already halfway there to being my favorite salad. 

In an effort to make sure theres tons of cold crunchy veggies on my Rosh Hashannah table this holiday, I made a bunch of salads today that can stay in the fridge and get better everyday they sit! This way if I’m too tired or busy with kids, I at least know I can pull these out!

I made a carrot salad, a fennel salad, a sweet and sour type of eggplant salad, a garlic confit and a bunch of dips to put on the table at every meal. 

I hope everyones cooking is going well and can’t wait to see what you all made!

Happy Cooking!

For the printable Moroccan-y Carrot Slaw recipe click here

For the printable Fennel and Apple Slaw recipe click here

For the Pickled Eggplant and Onion recipe click here

For the printable Garlic Confit recipe click here

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APPLES AND HONEY MUSTARD CHICKEN

     

This chicken dish needs very little explanation. Its description is in the title. 

It’s just the right amount of sweetness, with a touch of tartness, moist and succulent on the inside, crispy on the top and most importantly takes less then five minutes to prepare. 

I even made more of the honey mustard mixture today so that on Friday all I have to do is cut up the onions and apples. The mixture could stay in the fridge for at leas 10 days so why not get ahead?

The only thing I will do differently next time I make this is that I will make double the amount. 

Oh, and maybe add some fennel to the onions and apples on the bottom bc I πŸ’œ fennel. 

But thats it. 

Happy crunch time everyone!

For the printable Apples and Honey Mustard chicken recipe click here

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BOURBON APPLE TURNOVERS

     

Every year I make these and I’m always switching up the “wrapper” that holds the treasure of the most delicious apple filling. I’ve use everything from puff pastry, to phyllo dough to wonton wrappers. And you know what, they’re all awesome. 

This year I discovered frozen pie dough and I am officially hooked. I’m usually more of a “from scratch” person but when it comes to baking, especially marathon holiday baking, I’ll take any shortcut I can get. The pie dough is so easy to use and so yummy that I decided to use it as my “wrapper” for the bourbon apple filling. 

As happy as I am with the results of the pie dough I am still a firm believer that no matter what you put on the outside of the bourbon apple mixture it will still be the best form of apple you eat this entire fall.

Why?

Because. 

BOURBON. 

Which ever wrapper you choose to make it in, all options are freezer friendly. Just fill ’em, seal ’em tight, and freeze ’em. Lay them in a single layer on a sheet pan, freeze till hard, then transfer to a tourer ware or ziplock bag. 

To cook them, remove them from the freezer and while STILL FROZEN lay them on a baking sheet to defrost. (If you wait till they are defrosted to separate and place them on the baking sheet it will be much harder). Once defrosted egg them, sprinkle some sugar and bake away!

Happy cooking everyone!

For the printable Bourbon Apple Turnovers recipe click here

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BOURBON BRAISED RIBS

   

I love everything about this dish. It’s meaty, really well balanced in flavor, sticky in the best way possible and completely addictive. 

I use this sauce on so many cuts of meat that I really hope you play around with it. If you’re more the pulled beef type, no problem. Just use a brisket instead of ribs, cook it at a little bit of a lower temp for a little longer and, BOOM, the best pulled beef ever! Say your family are corned beef lovers? Prepare your corned beef the usual way and then use this as your sauce! In fact you can even pour it over chicken. It’s that good!

It doesn’t take long to make and these ribs freeze really well so I definitely suggest making a huge batch and freezing it. Then you can go back to the kitchen, cook the million other dishes you need to prepare for all these holidays all while having the piece of mind that you already have at least one killer meat done!

Happy cooking! 

For the printable Bourbon Braised Short Ribs Recipe click here

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Chicken Pot Pie

 

       

What’s  crunchy on the outside, creamy on the inside, filled with tons of veggies and protein, still kid friendly, freezes well and is beloved by all? 

Well, if the title didn’t give it away, I’m not going to tell you! 

Just kidding. It’s…..

CHICKEN POT PIE

I don’t make it often enough, but every time I do I say the same thing to myself. “Oh, this really is so easy. I’m going to start adding this into my dinner rotations.” But, then the holiday season ends and I vow not to make a single thing we ate during that season for at least month. Due to having children extenuating circumstances, my memory is not what it used to be and by the time my yuntif food hiatus ends, I forget all over again how easy it is to make chicken pot pie. Which is hugely unfortunate. Because really, chicken pot pie rocks!

I wrote you all a very large recipe. Large enough to make 3 very large pie dishes, or 4 medium ones. So that if you too forget how easy it is to make you’ll at least have a stockpile of them in your freezer for a rainy day. Literally a rainy day, because there is nothing better then hot and creamy chicken pot pie when its freezing and pouring outside!

All the freezing instructions are in the recipe, so click the link and get cooking! 

Happy endless cooking month everyone! 

βœŒπŸ»πŸ’œ&πŸ₯•,

Danielle

For the printable Chicken Pot Pie Recipe click here

 

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Cannoli Cream Trifles with Lotus Crumbs and Blueberries

Creamy, Crunch, Sweet, a little Tart, slightly Tangy and insanely delicious.

Oh and did I mention these only take 10 minutes to make.

Oh, and that they’re fully customizable to your likes and dislikes. 

Also, Lotus Cookies. 

‘nuf said. 

βœŒπŸ»πŸ’œ&πŸ₯•,

Danielle

For the printable Cannoli Cream Trifles with Lotus Crumbs and Blueberries click here 

 

 

 

 

 

 

 

 

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No-churn Chocolate Lovers Ice Cream Sandwiches

Chocolate. 

Did you hear me?

I said, CHOCOLATE.

CHOCOLATE!!!!!!

This dessert is all about the chocolate. Its a super incredible chocolate ice cream base, laced with the most amazing, chewy, chocolatey, chocolate chocolate chip cookie dough, slated condensed milk caramel and fluff. Then, because no matter what yo mamma told you, too much of a good thing is really never enough, all that chocolate goodness gets sandwich between to perfect layers of buttery chocolate brownies. 

I’m assuming that by now you have stopped reading because you just couldn’t take another second of the torture that is not eating this. So, you skipped all this reading and scrolled down to the recipe. If thats the case, good. If not I’m guessing that means you don’t like chocolate (because if you do, you would not need any more convincing). So to all the super boring cool vanilla lovers out there (ahem, eli), don’t worry I got you covered. 

The whole concept of this ice cream, mixing in sweetened condensed milk into whipped heavy cream, is so versatile and easy to use that it can be altered to fit all your dessert needs. It is NOT exclusive to chocolate ice cream. In fact, I have included so many variations to the base and topping of this ice cream in the recipe! Everything from a strawberry cookie dough to peaches n cream, to a pretzel and caramel are all represented.

O.k. lets dress the elephant in the room now. This recipe requires a few steps.

  1. Make Sweetened Condensed Milk
  2. Make Salted Condensed Milk caramel (which, fyi, happens to be way easier than making regular caramel)
  3. Make cookie dough
  4. Make brownies
  5. Make ice cream
  6. Assemble sandwiches 

Like I said, a few steps. But, I am not sorry. Why? Make the dessert and you will find out. 

                          

                           

     Also, if you don’t need cholov Yisroel milk then it is very very easy to find kosher sweetened condensed milk and you can easily skip the first step. And truthfully, as fun as ice scream sandwiches are, I stand by this ice cream so proudly, that I would say, even if you serve the ice cream by itself, with na simple bowl and spoon, it will still be the best dessert you have ever made. 

So, how ever you do it, in what ever form, or flavor I strongly urge you to include this in any dairy menus you have planned. And, if you choose to skip any real food in favor of just having a bowl of this ice cream as your meal, that too, will be completely understood (and maybe even admired!).

For the printable Homemade Sweetened Condensed Milk recipe click here

For the printable Salted Condensed Milk Caramel click here

For the printable Chocolate Chocolate Chip Cookie Dough recipe click here

For the printable Sheet Pan Brownies recipe (600acres.com) click here

For the printable No-churn Chocolate Lovers Ice cream Sandwiches recipe click here

 

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FIRE ROASTED EGGPLANT

5IVE INGREDIENT FRIDAY 

KOSHER FOR PASSOVER

INASANELY DELICIOUS

EASY TO MAKE

HEALTHY

Should I keep going, or do you get the point?

               

It’s super simple, bursting with flavor and basically the best addition to your Shabbos table since schnitzel. 

I really hope all you of you are going to take the weekend to relax and rest up from all the cleaning and organizing of this past week. It’s time to recharge and get ready for the king queen of all holidays!

Wishing you all a peasful weekend.

πŸ’œ,

Danielle

For the printable Fire Roasted Epplant recipe click here

 

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TATERTOSCHEN, The Better Way To Get Your Purim On This Year!

              

DEFINE:
[tay-ter tahshen
 
nounplural  [tayter tahshuh n] (Show IPA). Jewish Cookery.
1. a small triangular (often sweet) dough made with yeast and filled with a mixture of poppy seeds and honey or with prune paste, prepared especially for Purim.
 
2. The replacement of grated potatoes in the dough takes the regular, boring, usually unevenly cooked cousin of the TATERtoschen, the HAMANtaschen, and elevates it it to the best version of a tater tot. EVER!
“Mommy, pleeeeeaaasssee make us TATERTOSCHENS for Purim this year instead of regular hamantaschen.”
 
Origin of tatertaschen
<From the PL&C  English/Yiddish mash up language, TATER equivalent to “tater tots”+ tash pouch, pocket (compare Middle High German tasche, Old High Germantasca; akin to task )
 
 TOUNGE TWISTER CHALLANGE:
“Tatty took ten TATERTOSCHENS to town today.”
 
     
 

When I first woke up in the middle of the night dreaming about a Tater-tot/Hamantashen hybrid I could not go back to sleep! I knew that my alternate dream life had lead me to Purim gold! Although extremely tired from my lack of sleep, I spent the whole next day and writing down a list of why tater tots rock and how to properly incorporate their awesomeness into a triangle shape. I quickly realized that the triangle would work to my advantage because 3 corners = 3x more the crispy edges. So, from their I wrote a list if criteria that my TATERTOSCHEN needed to meet.

  1. must be easy to make
  2. must freeze well so that people can prepare them in advance
  3. must be vegan and gluten free so that everyone can enjoy them!
  4. must be crispy
  5. must NOT be fried. Because. Frying is annoying

          Last but not least…

6.must be completely and utterly addictive.

                       

So, for the past month, I have made these so many different times, each time adjusting the recipe to enhance and simplify the recipe. Then once I finally settled on a recipe that yielded results that tasted and were just as crispy as their fried counterparts I spent days testing the best way to freeze and reheat them! 

But, no. My work did not end there. Because once I created a vegan and gluten free version, I obviously had to take and junkyify (another word brought to you by the PL&C language) it. Which meant adding a ton of cheddar cheese (because, cheese) and filling them with the yummiest, most delicious brunch foods of all time. 

                      

So, this Purim, if you only do one thing. TATERTOSCH. 

You can fill them with pulled red wine braised short ribs like I did, or stuff them with some shredded bbq chicken, imitation crab salad or tuna tartare for a fish course, or do what my kids did and fill the hole with ketchup and just eat em straight up!

(warning: if your family goes the ketchup route, close your eyes and back away slowly, because a little piece of your foodie heart may die)

However you choose to serve these, just make sure you are already fed when these come out of the oven. Because if not, it is very likely you will consume the whole tray, by yourself, in the kitchen.

For the printable TATERTOSCHEN recipe click here

For the printable CHEESY CHEDDAR TATERTOSCHEN recipe click here

For the printable PULLED RED WION BRAISED SHORT RIBS recipe click here

 

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Friday Night Tu B’Shvat Menu

           

           

 

“Once there was a tree…”

I love Tu B’Shvat. It’s a no pressure holiday. You don’t need to spend days in advance preparing, theres usually not a lot of company involved making it quality family time, and best of all, to me it means spring time is just around the corner!!!!!!! 

Woooooohooooo!

Most years I take my kids to the local botanical gardens to plant some trees and then come home and we have a really fun Tu B’shvat seudah. We eat all the different simanim, make brachos and just have a really nice quality family dinner talking about the beautiful world Hashem gave us to live in.  

This year, everything is different. Tu B’Shvat has graced us with its presence on shabbos. That means no planting on the actual day and any tradition “shiva minim” foods need to be incorporated into our shabbos meal. Luckily for me, most of these ingredients are pretty standard in Moroccan and middle eastern cooking (which is not surprising since they are the 7 species indigenous to this region).

Just for the record here is a list of the shiva minim (don’t feel bad if you don’t remember them. I had to ask my 9 year old son….)

Wheat 

Barley 

Grapes

Figs

Dates

Pomegranate

Olive Oil

So, I decided this year to incorporate our 7 delicious species of fruits and grains into one crazy delicious Friday night shabbos meal. I wrote up a menu with some of the usual shabbos staples, and included a bunch of new  and some recycled but perfectly appropriate recipes. I broke the recipes for you so that you can pick and choose or mix and match the recipes that your family would love. Of course feel free to use my menu in it’s entirety and we can be twinning this shabbos!

Here it goes:

Appitizer:

Moroccan fish

Soup:

Chicken Soup with matzah balls

Main Course:

Sun- dried Tomato and Olive Ciabatta topped with Shredded Pomegranate Braised Brisket

Chicken with Olives

Barley Salad with Pomegranate Vinaigrette

 Roasted Cauliflower with Moroccan Date and Fig Crunch Topping

Dessert:

Spiced Poached Pears

Grapefruit Olive Oil Cake

I figured you all have your own chicken soup and matzah balls recipe so I did not include those recipes. All the other recipes are listed below with clickable links to a printable version! 

I want to wish everyone out there a spring and summer, inspired by the trees we plant,  filled with growth, fruitfulness and beauty.

“And the tree was happy.” -Shel Silverstein

 

 

For the printable Moroccan Fish recipe click here 

For the printable Olive and Sun-dried Tomato Ciabatta recipe click here

For the printable Pomegranate Braised Brisket recipe click here

For the printable Arugula and Barley Salad with Pomegranate Vinaigrette recipe click here

For the printable Roasted Cauliflower with Moroccan Date and Fig Crunch Topping recipe click here

For the printable Chicken with Olives recipe click here

For the printable Grapefruit Olive Oil Cake recipe click here

For the printable Poached Pears recipe click here

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