SAVORY STOVETOP BRISKET

Seder food can be a challenge. It’s not easy to work hard to make food that you know will end ups mostly being served as leftovers. By the time it comes time to eat the meal, everyone is so stuffed up on matzah that after they gulp down their chicken soup everyones appetites have seriously decreased. 

So, I like to make food that reheats well, since thats where most oil the food is headed. Brisket is the perfect candidate for that. It’s naturally fatty which protects the meat from drying out.

This version is something I developed for the seder since it is cooked totally in a pot. Nothing roasted at all! For me, this is all I want at the seder. Something deeply savory to balance out all the wine!

It’s super simple to make and reallllly delicious! Plus, the leftovers are amazing! Just reheat covered and serve again over fresh creamy mashed potatoes! 

Happy cooking everyone!

For the printable Savory Stovetop Brisket click here

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SAVORY JAMS + SAUSAGE BOARDS

Here’s the thing. Pesach is all about the proteins. Fine, potatoes also but this post os just about the proteins. We’re talking everything from beef, lamb, veal, chicken, turkey duck and eggs! It’s all good and all delicious. For some reason though, because we are limited in the products we can use on Pesach we have this idea in our head that all the food is “simple”. In reality that couldn’t be farther from the truth. 

How many of us actually use products to cook our proteins with anyway? Maybe the occasional quick recipe will use an already bottled sauce or an ethic recipe will call for an ingredient that although could totally be kosher for Pesach just doesn’t have certification. Really though, with a little bit of research into those flavors you can reproduce so much of them using the limited ingredients we have access to on Pesach.

But wait.

There is another option. 

We. can take our proteins and go in another direction completely. An all together easier, but equally delicious directions. We can leave the proteins very lightly seasoned with basic staples like salt, pepper and garlic. Then we can create a variety of our own condiments to serve along side our proteins. Beside for how awesome it is to have a fridge stocked with the right sauces, salads, dips and jams it is also super convenient if you have to feed lots of people with different food preferences. Like I said in my last blog post, keeping a well stocked fridge on Pesach is half the battle when you need to feed people every single meal for more than a week! 

I like to serve huge platters of proteins every night. Then I switch up the accouterments each night so things don’t get boring. I try to have the proteins stick to a theme. Every night I serve one tip of chicken, think chicken legs, cutlets, pargiyot or wings. Then I add in a meat. Somenights its veal ribs and veal chops. Other nights ill go the lamb route and serve baby lamb chops and keftas. If I could find kosher for Pesach sausages I by a variety of those and serve them on a huge platter with the jams. It keeps the dinners interesting but still super easy and quick to create!

Here’s all the added advantages to this style of Pesach cooking:

  • Have more free time on Pesach by spending one day stuck in the kitchen making all the dips, salads, jams and condiments then spend the rest of Pesach throwing meals together in no time at all!
  • Feed lots of people exactly what they want but serving simply season proteins and letting everyone build their own plates with whichever flavors they like!
  • Since proteins can go on a grill or under a boiler, the only dishes you’ll have to do each night are the ones you eat off of!

and last but not least…

  • Your food will be infinitely more delicious!

My last suggestions, which is really more of a strongly advised statement is make all your accoutrement parve. After you turn over your kitchen, make sure to do these first. Double and triple the recipes you love so that they last the whole yuntiv because you are going to want to eat them with every single meal!

Happy Cleaning Everyone!

*NOTE: These recipes call for already sautéed onions. I start off all my Pesach cooking with 40 onions that I cook on low heat for 5-6 hours until they are golden and practically melted. I wrote up about how I do it in my last blog post!

For the printable MELTED PEPPERS AND ONION JAM click here

For the printable FENNEL AND ONION JAM click here

For the printable JALAPENO AND ONION JAM click here

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CHIMMISCHUG PESTO + HOW DIPS & SALADS CAN YOUR CHANGE PESACH FOREVER!

I hear a lot of complaining from people that all they have to eat on Pesach is chicken, meat and potatoes. I get it. Everyone missed their bread and their oats. But you know what, chicken, meat and potatoes are awesome! They are blank canvases that can pair with a huge palette of sauces, dips and salads. (Like how did that canvases, palettes…)

I have a few tricks snd some staple dips that I make in huge batches on the first day of my Pesach cooking. They stay beautifully in the fridge all Pesach long and switch up which ones I serve at each meal! 

I’ve said it about a million times by now but I’ll say it again. I LOVE PESACH! It’s the beginning of nice weather here in Israel and that means it’s officially barbecue season! We grill up a variety of different proteins every single night and serve them with all the fridge staple dips!

Before I start giving you a few of my best staple tips and dips heres a few things to keep in mind:

  • I like to make all my dips and base ingredients first so that they are parve. This way I can use and serve them with everything!
  • Adjust the flavors to your families preferences. If you don’t like cilantro, swap it for parsley. Spicy foods are not your thing…Leave the heat element out!
  • Double or triple each recipe. Starting from scratch the second days is just not fun. So make sure to make enough of everything so that it lasts you the whole holiday.        

SAUTEED ONIONS:

The first thing I always do is sautée up 40 onions. Yup, that’s right 40. Why so many? We go through tons and tons of onions on Pesach. They get smothered on chicken, add to hash browns, mixed into our eggs, turned into dips and layered into our yapsik.

  • I use my food processor’s slicing blade to cut them into really thin strips (takes 5 to cut 40 onions, it’s amazing!)
  • Add them to a huge pot with a few tbsp oil, 1 tbsp salt and little crushed black pepper.
  • Set the fire to medium heat, cover the pot and cook for 5 minutes.
  • Once a little water has come out of the onions, remove the cover, lower the heat to medium low and cook for 5-6 hours till they are a deep golden color and have a beautiful melty texture!

Garlic flavored oil:

The second thing I do is peel about 20 cloves of garlic. I do three things with the cloves.

  • I take about 16 cloves and add them to a large 16 oz jar. Fill the jar up to the top with whichever oil you prefer. Stick it in to the fridge and then any time you need oil for sauteeing, salad dressings, searing meat or marinades use your garlic oil. It is the ultimate flavor booster!
  • The second thing I like to do is right away make a few batches of confit garlic. All you do is stick however many cloves of garlic you want into an over proof dish. Add whatever spices or herbs you like and little salt and pepper. Cover the garlic with olive oil, wrap dish tightly in foil and bake in a 350f oven for about 35-40 minutes. 
  • Lastly and probably most importantly, take the rest of the cloves and stick them right into the food processor. Pulse until all the garlic is minced. (be careful not to over pulse or it will turn into a puree) Mix in a few tbsp of canola oil and pour all the minced garlic into an airtight jar. Top off with a little more oil and pop in the fridge. Your cooking will be sooooo much easier!

Salatim:

This is probably the most food enhancing part of all my Pesach cooking. We like strong flavors around here and the right kind of dips and salatim enhance all food. 

Weather I serve chicken, meat, potatoes or eggs everything gets served with a different salad or dip. This way, evenjhough were technically eating the same foods over and over, they’re always paired with different flavors so nothing gets boring.CLICK ON THE LINKS TO GET THESE RECIPES!

Heres this years newest addition:

SPICY CHIMMISCHUG PESTO

Here’s a few more we can’t do without:

ALMOND “TECHINA”

GARLIC MAYO

TOMATO DIP

GARLIC CONFIT

JALAPENO LEMON GREMOLATA

OLIVE TAPENADE

ROASTED RED PEPPER DIP

 

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ORANGE & WHITE WINE MORROCAN BRAISED LAMB

SHABBOS

If you come here to peas love & carrots often, you know that normally the words just flow for me (the spelling not so much…). For some reason though, as I sit down to type up my thoughts on shabbos I feel like I’m struggling to properly put my feelings to words that accurately describe them. 

I’m conflicted between the spiritual side of me that loves to disconnect from our crazy world and take time to reconnect to our Creator and people we love, and the side of me that knows that as a mother of young children, shabbos doesn’t really mean a day of rest. 

I love to cook beautiful and delicious foods that are served on platters befitting the holiness of the day. I love to set the table with my nicest dishes and glasses. I adorn every plate with cloth napkins dressed in my favorite napkin rings. I start out shabbos with a sparkling kitchen, counters that are spotless, and everything in it’s place.

Then comes time to light the candles. It’s truly my favorite time of the week. In that millisecond where the whole world changes from a place that wasn’t something special and then with a simple bracha became a world filled with  holiness I am overcome by my desire to be close to Hashem and his Torah. 

All of that is real for me and inspires me. These days though shabbos also means something else. With a house full of little kids, it means serving food, clearing the table, sweeping, rinsing, resetting the table, heating up more food, serving more food and clearing more plates in addition to getting kids dressed, getting them redressed after they took off their clothing, picking up toys, changing diapers, and finding lost shoes. 

Sometimes it’s difficult to remember what excalty it is I love about shabbos. But no matter how hard I work on shabbos, every week come Thursday night and I am counting down the minutes until I get to light my candles. 

This didn’t come easy to me. I went through a phase where I wished that shabbos would come every ten days instead of every seven. So I thought a lot about what I want to get out of my shabbosim and totally reframed the way I think about. 

Instead of thinking about shabbos as a day of connection through rest, I now think about strengthening my relationship with Hashem by strengthening my relationship with my family and people I love. 

That means being totally present and mindful to the time I get to spend with my family on shabbos. This period in my life will only come once and I don’t want to take a minute of it for granted. I listen to their, sometimes long but always sweet, divrei torah with an attentive ear. I play games with them that we all enjoy. I make extra shabbos treats so that everyone can find exactly what they like to munch on while we sit and do puzzles. I set the table with a little extra love and attention to detail so that my family can sit down to a beautiful shabbos seaudah no matter how many seconds it takes for someone to spill their grape juice. 

Come time to make havdalah and every week, no matter how hard I worked all shabbos, I am always sad to see it go. Whether I napped or not, said the extra tehillim that I wanted to or not, finished reading the article that I started at least ten times throughout shabbos or not, I am relaxed and calm. 

Why?

Because at each stage, rest means different things to our souls. 

Now, at this stage in my life, resting my soul means giving my family as much of myself as I can. 

Every shabbos that I accomplish building my relationships with the people I love I know that I am now one step closer to my Creator as well. 

And that is why I love shabbos. 

NOW, ON TO THE FOOD!

                                 

This dish is actually super simple to make but packed with enough flavor to have people thinking it took you days!

It’s loaded with just the right amount of deep flavored spices, and the rich lamb is perfectly balanced out by the acid in the wine and oranges. It’s like a modern, American raised girls version of her Moroccan grandmother Lamb Tagine. 

For the printable Orange and White Wine Braised Lamb Stew click here

This post, is really part of a larger post that was the brilliant brain child of the uber-talnted Sina Mizrahi from the Gatheratable blog. She wrote an extremely beautiful post all about what shabbos means to her and over the course of two weeks posted her favorite shabbos recipes. To finish off the series she came up with the idea of a virtual pot lock. 

What’s a virtual pot luck you ask?

Well, it’s where Sina, myself and a bunch of other extremely talented and creative bloggers get together, divide up the different dishes that make up a shabbos seudah and each of us develop a recipe for that dish. 

We all posted our recipes on the same day, thus “bringing our food to the virtual pot luck”. If you put all our recipes together you will end up with an extremely delicious, creative and absolutely beautiful menu to prepare for shabbos.

What’s a pot luck though without people to share the food with? You’re all invited to join in our meal!!

To make it really easy for you, the links to everyone else’s recipes are below! 

So, click away to get in on the action and come have some fun!

Oh, and of course, SHABBAT SHALOM!

For Between Carpools egg wash tips click here
For Cooking in Heels “How to Hack a Challah” click here
For Spice and Zests Roasted Eggplant click here
For the Katamon Kitchen’s Salatim post click here
For the Sugar Box’s Red Snapper with Charred Patatoes, Tomatoes and Lemons click here
For Sina’s T’Bit: Iraqi Slow Cooked Chicken and Brown Rice click here
For my printable Orange and White Wine Braised Lamb Stew click here
For Kitchen Tested’s Roast Vegetable Platter click here
For Beth Warren’s Dark Chocolate Peanut Butter Cups click here
For Jamie Gellers Cinnamon Bun recipe click here
For Busy in Brooklyn’s Funfetti Rice Krispie Bites click here
 

 

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DIPS DIPS DIPS

WHEN I DIP, YOU DIP , WE DIP….

Whether it’s a shabbos or yuntif seudah, a Sunday morning brunch or a regular weeknight dinner, every meal is easily enhanced by serving a ton of dips along side whatever you have prepared. PERIOD. 

 

So, here it is, my ultimate list of amazing dip recipes.

BRING ON THE MATZAH!

I hope you all have a peaceful weekend. 

✌🏻💜&🥕,

Danielle

For the printable homemade Mayonnaise recipe click here

For the printable Tomato Dip recipe click here

For the printable Herb and Chile Garlic confit recipe click here

For the printable Olive Tapenade recipe click here

For the printable Lemon and Jalapeño Gremolota recipe click here

For the printable Roasted Red Pepper Dip click here

For the printable Almond Tehini recipe click here

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Tom Yum Soup + Video

THAILAND. sigh. BRING ME BACK!!!!!

It is just the most amazing mix of beauty and culture. From the elephant studded jungles to the tropical, crystal blue ocean lined beaches, every inch of this country is absolutely remarkable. It’s the people, the history, the location, the agriculture, the culture, the smells and the food – oh my, the food- that all together contribute to the colorful backdrop of what makes Thailand so truly special. 

The old ladies that sit on the side of a seemingly deserted road selling bananas, the proprietors of each stall at the random street long market places that pop-up any where from the middle of a train track to the inside of a series of gondola like canoes in a through fare of canals, to the barefooted buddhists monks, and even the punky, techno music obsessed teenagers, it is the people who make up and truly influence this great country. Each one with their own familial variations, traditions, and of course, recipes. There are a few staple base recipes, but from their each region, town and family ventures off to create their own version of these very Thai dishes.

Sometimes, the recipes vary between fish bases and meat bases depending on whether you lived in the hills and were surrounded by cattle or if you lived on the sea shore surrounded by the most amazing fish and shell fish. Which, aside from the fact that Thai people just so happen to be culturally the most accomodating, genuinely nice people, is why I think it was not difficult for them to help me come up with a way to kosherfy some of their most traditional recipes. 

Each region we went to we got to take a private cooking class in. At the start of each class the chef, assuming that I just wanted to learn how to make some super fancy, Michelin star worthy dish came armed with a slew of extremely updated, over the top, beautifully plated dishes. As soon as I told them I did not want to learn how to make hotel food and was really there to cook something that their own grandmothers made for them the whole experience changed. Each chef, both women by the way (girl power), instantly relaxed, plastered a huge smile on their face and taught me to make the food that they truly like to eat.

It’s not fancy food and not difficult to make. It is however, complex in flavors and mind blowing-ly delicious. In the west we are used to very different types of herbs and spices. So, Thai food seems complicated as these ingredients are not as easily available as say, a carrot. However, once you have all the ingredients in your house, nothing actually takes more than a few minutes of active prep time to put together. 

Over the course of the classes we made Tom yum soup, which is technically a spicy prawn soup, that we kosherfied by swapping salmon for the prawns. We made a fried flounder with a spicy thai mango salad, sticky rice (my fave!!!), Tom Kah Gai soup, which is basically Thailands version of a Jewish chicken soup, and a spicy, fresh hearts of palm (yup, thats right, NOT canned, meaning straight from the heart of a palm tree!) salad. Each recipe was bright, fresh, light enough to not weigh you down in the crazy heat but filling enough to leave you feeling totally satisfied!

I am so excited to be sharing these videos and giving you a small glimpse of all the amazing things I was privileged to learn and see there. I am going to release the videos one by one, each with a printable recipe so that you can recreate these recipes in your own kitchens. 

Before I do though, I just want to share a few things I learned there. 

  1. There are no rules. If you don’t like an ingredient, don’t worry, just swap it out for something you do like.
  2. Taste along the way. It was not easy writing down these recipes for you, because like any really good recipe handed down from parent to child, they included ” a little of this, a pinch of that and a handful of this”. So, trust your palettes and keep tasting to adjust the flavors till it tastes right to you!
  3. SWEET, SOUR, SPICY and SALTY. These are the flavors that are found in all Thai food. Every dish aims to incorporate all four regions of our tastebuds at the same time which is why each bite-ful of a Thai dish sets off a flavor party in you mouth.
  4. There is a Thai version of a mirepoix. It is their “holy trinity” and it is the base of all their soups and stews. Just like any good jewish neighborhood grocery store sells prepackages bundles of all the herb and veggies we need to make a good chicken soup, the Thai market vendors also sell their 3 traditional ingredients all bundled up. Their three ingredients are galangal, kaffir lime leaves, and lemongrass. 
  5. Limes are crucial. I knew I would love Thailand because we both share a deep rooted love for lime. It goes in and on everything. If you don’t live in a place where limes are always available (like I do 🙁 ), when they are in season, buy a extra, juice them and freeze the juice in ice cube trays. This way you’ll have fresh lime juice all year long!
  6. They put sugar in everything. No joke. I don’t understand because everywhere we went I was clearly the ummmm, I’m trying to think of an elegant way to say this, lets just say they are tiny! The women and the men all have the tiniest waists and the most beautiful skin. Some of them say its from all the coconut they eat, some say its just in their genes (yes, I asked basically every Thai person I met. I mean how can you be 6o and not have a single wrinkle? Naturally?). Whatever it is, it is not because they are on some crazy sugar-free diet. It does however provide a flavor balance to their recipes and really should not be omitted.
  7. Use the freshest ingredients possible. If a recipe calls for flounder, but the flounder in your market doesn’t look amazing, no problem! Buy a different fish. 

Now that you have all the building blocks to take the recipe I give you and make them your own I’m going to help you out by linking the names of some of the produce to websites where you can easily buy them (hint: starts with “ama” and ends with “zon”). 

GALANGAL:

click here for fresh galangal 

click here for dried galangal

KAFFIR LIME LEAVES:

click here for fresh kaffir lime leaves

click here for dried kaffir lime leaves

LEMONGRASS:

click here for fresh lemongrass

click here for dried lemongrass

THAI BIRD CHILES:

click here for fresh Thai bird chiles

click here for dried Thai bird chiles

BUTTERFLY PEA FLOWERS:

click here for dried butterfly pea flowers

PANDAN LEAVES:

click here for fresh pandan leaves

click here for dried pandan leaves

NOTE: These are raw ingredients. The links are for produce that is NOT grown in Israel and there for not subject to the laws the apply to produce grown in Israel. Consult with your own rabbi on how to check these vegetables appropriately.

For the full printable Tom Yum Soup 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.

💜,

Danielle

For the printable Fire Roasted Epplant recipe click here

 

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So Simple Salad Dressing Recipes

                 

               

I really don’t consider myself a food snob. I’m a lover of chinese food, eaten straight out of the box and a firm believer that no chocolate chip cookie recipe will ever compete with the ones that are made by just adding 3 ingredients to the mix that comes out of the red box (if you don’t know what I’m referring to, we can’t be friends). But, and this is a huge but, some foods, NEED to be homemade. On the top of that list is salad dressing. 

Home made salad dressing are a huge pet peeve of mine. They are really easy to make and taste significantly better. 

So many times, including in restaurants, the salad dressings taste so artificial and just not good. Not to mention the atrocity that is bottled salad dressing. That stuff is so gross! I recently had the pleasure (read: misfortune) to taste test a bunch of them. Let me just say that some of them were really difficult to get down and totally gag inducing.  They have a weird tangy sweetness and in my opinion, always just tastes off. 

But have no fear. A good salad dressing is actually sooooooo simple to make. They require virtually no prep time and can usually be made with regular everyday ingredients you already have in your house. 

As part of my movement to rid the world of bad salad dressings, I decided to give you all a bunch of really yummy and easy recipes. 

Before we dive into individual recipes though lets just talk salad dressing basics. There are a few fundamentals to a good dressing that really everyone should know. Once you know these principals you can pretty much stop reading this, because you will be able to make your own dressings, from scratch with out a recipe. 

But keep reading anyway because I actually spent time writing them out for you. Thanks, mwa.

Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they’re merely any kind of acid (think lemon, lime, vinegar etc.) whisked together with oil salt and pepper. It’s usally a 2:1 ratio of oil:acid and in my opinion are the tastiest! They are flavorful but still light enough to allow you to actually taste the vegetables you are pouring them over. Plus, because the amounts of acidic fruits and vinegars out there is tremendous, the flavor combinations are endless. Which means you can basically have a different salad dressing every night and never get bored. 

Then there mayonnaise based dressings. From here you can go into directions. You can start by making your own mayo or used a store bought mayo as a base. I personally do both, depending on how much time I have. In my mind as long as the flavors are balanced both options are perfectly acceptable. Balancing flavors though is where it gets tricky.

When you make your own homemade mayo you can control the amounts of salt, sugar and lemon you use to make it, which makes it easier to balance the flavors after. Store bought mayos on the other hand come ready made, which means you have to TASTE them before you use them. Every brand tastes different. Some are sweeter, some are blander, mustard-ier (I’m copywriting that word), theres just no way to know unless you taste it! So, even though using mayo out of a jar saves time on the making-the-mayo step, you really need know how to adjust the recipe to suit which brand you are using. (*Sidenote-this is why you have to taste as you go along, even when you follow a recipe exactly because, like in this case if the recipe calls for mayo, if you don’t know what brand they used its may not taste the same). 

Once you settle on which mayo you are using you need to figure out how to flavor it. Now, in my mind the biggest offense of any salad dressing is when someone adds sugar or honey where it does not belong. Let me say this again, because this is insanely important. 

NOT ALL SALAD DRESSINGS NEED SUGAR OR HONEY.

In fact, most of them do not. Once in a while you may need a drop of honey or a pinch of sugar to balance out the tartness of a very strong vinegar that will over power your veggies however, most of the time it is completely unnecessary. It takes the beautiful, bright, fresh dressing you just made it and turns into something that tastes like it came out of a bottle. I don’t know when it became acceptable to put sugar in a caesar dressing but it needs to stop. Of the six dressing recipes I gave you only 1 contains honey and its because it needs it. Without it, the turmeric is too strong and overpowering. 

When flavoring a mayo I like to always start with my acid. From there I add in any garlic or onions and the season liberally with salt and pepper. Mayonaisse is very forgiving, so if you add too much of one thing, don’t worry about it. Just take a deep breath and figure out which ingredients you can add a little more of to balance it out. 

The last category of dressings is actually not a category at all. Its the NON-DRESSING DRESSINGS. What is that? Thats all the things that are not technically salad dressing but yet, can be used as one. Think techina, chumus, pesto etc. These are fun because they add variety to our regular arsenal of dressings.

Personally, of all of them techina is my favorite so, I’m going to include a basic recipe for that here also. But even within the techina world, you can totally individualize it. Add harissa for some middle eastern flavors, spice it up with a fire roasted jalapeño, go korean by dropping in a spoonful of gochujang, or add a handful of herbs for a green techina. 

Now that you have an understanding of what goes into, in my opinion, the two (but sort of 3 if you cont non-dressing-dressings) schools of dressings you can easily whip up a quick and easy salad to go along with your dinners.

Just incase you don’t feel like making up your own  though, I am giving you my easiest and most family friendly recipes. They are extremely versatile so feel free to play around and personalize them to your liking. 

Hope this posts makes your life a little easier and significantly more delicious! 

Peas out, 

Danielle

                      

For the printable Balsamic Vinaigrette recipe click here

For the printable Raspberry Vinaigrette recipe click here

For the printable Roasted Garlic Dressing recipe click here

For the printable Caesar Dressing click here

For the printable Turmeric and Preserved Lime Vinaigrette click here

For the printable Tehini recipe click here

For the printable Creamy Sesame Dressing/Dip recipe click here

For the printable Carrot Ginger Dressing click here

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Mulled Wine

Holidazzzzzzzze.

Drink enough of this and that is what will happen. 

An overwhelming feeling of deep relaxation will wash over you and any awkward, inappropriate or just really annoying things that family members may say to you at your annual party will simply slide right off your back.

Some call this alcoholism. I call it smart planning. 

Any time a bunch of people that love you and think they know what’s best for you gather in a room together, where you happen to also be, they feel like it’s their job to help you “fix” your life. This, of course, never occurs with my own family, since mine is a very quiet and reserved bunch. But, I know that this is a common problem and, anyone that knows my family, knows what a huge lie that is. There is no shortage of “I-could-do-a-better-job-at-your-life-than-you-do” personalities in my family. So, I get it.

The truth is that only people that really care about you and actually want you to succeed in life act like this. They are also the same people that forgive your bad jokes, tell you when you have food in your teeth and run over to watch your kids when you are sick. It’s with these people in our lives that a simple game of taboo can turn into a gut-wrenching, hours-long, laughter-fest that we can hopefully spend our holidays with. 

During these mostly nice and beautiful, but sometimes overwhelming parties, it’s always nice to have something warm on the stove to keep everyone satiated. It doesn’t hurt when that something makes your whole house smell like winter spices and contains some alcohol.

So, this holiday season keep everyone happy and make a huge pot of mulled wine. 

Peas, Love & Happy Holidays,

Danielle

For the printable Mulled Wine recipe, click here

 

 

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Sherry Braised Short Ribs

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Short ribs are the perfect meat.

They need to be cooked low and slow so, you don’t have to stand over them mixing and turning. They can go sweet, savory, garlicky, asian-y, mexican-y, italian-y etc. Which means there are endless variations that you can make to satisfy any mood you are in. And, anything leftover, if there even are any, can easily be repurposed into another delicious meal. 

I like to take my leftover short ribs shred them, and make tacos, or stuff them into egg roll or wonton wrappers. It’s the perfect side dish or appetizer. I sometimes even make and fill the wontons and then freeze them raw. This way, if I have last minute company, which happens pretty often around here (you know who you are), I can just pop out how ever many I need and fry ’em up.

This recipe is amazing on it’s own and repurposed. The sherry wine, which I pretty much put in everything because it’s amazing, gives it such a good rustic full-bodied but still light, flavor. It’s a really nice change from red wine braised short ribs and even though its basically a huge chunk of meat, it really doesn’t leave you feeling as heavy.

You are definitely going to want to serve these with something to soak up the insanely heavenly juice. I served mine with rice, because in my house, a meal wit out rice would cause a small riot, but think mashed potatoes or even really good crusty bread.

If you actually do have any leftovers, besides for just eating them cold out of the fridge, you can definitely put these into wontons. Serve them with a really good horseradish dipping sauce, and BOOM, best appitizer ever! In fact, double the recipe and make extra, just so you can do that. It’s worth it!

For the printable recipe click here.

Hope you all enjoy:)

Peas out,

Danielle

 

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