BEST MEAT SAUCE EVER

Meat sauce should be all about the meat. It should have deep, rich beef-y flavor that is so delicious and mildly addictive that technically you could eat it all by itself with just a spoon. 

Like any good sauce based food though, it needs to flavorful enough so that the taste totally stands out when eaten with a some good baguette, over past, rice or even zoodles. 

That is what this meat sauce is about. Flavor, texture and taste. 

I can’t take the credit it bc I learned how to make meat sauce from the my mother, who taught me all about not overworking the meat and teaching me the  joys of a textured sauce! 

So thanks mom! 

Make sure to double the recipe, bc meat sauce freezes amazing, is loved by all and can help you on a busy when you need a fast dinner! 

For the printable Meat Sauce recipe click here

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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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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 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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Spicy Peanut Sesame Noodles

FINALLY!!!!!

I have been trying to find time to post this recipe since the day I made it. When I say I have not even had a single second to just sit at my computer and get it done, it is not an exaggeration at all. This week was so insanely fun but so crazy busy.

Between flying to Florida for just a day to see mt grandfather, photography lessons (hence the ridiculously beautiful photos by the ohs talented Miriam Pascal), filming ten brand new videos for kosher.com, kids, husband oh and a few minutes of much needed sleep here and there this week was action packed. Even for me. And thats saying something. Luckily,I loved every minute of it.

Now that I have a few free seconds, I decided to use the time to bring you the recipe I promised I would. I know its a little late to make this for shakos but Im so confident in its level addiction that I felt like you needed to have it. 

Whether you make it for a shabbos afternoon, as a barbecue side dish, or as the perfect portable beach day lunch it is one of those recipes thats just perfect. It’s versatile and I included a bunch of variations in the recipe to help you make it even more to your liking! I never know when I make something like this whether mysids will eat to or not, but they all LOVED it. I actually kept the veggies separate and each kid customized what veggies they wanted in their bowls. 

Lets talk about these photos. No, I did no take these insanely gorgeous pictures. They were taken by the uber-talented Miriam pascal from overtimecook. I had the unbelievable privilege of hanging out with Miriam and the equally talented Melinda from kitchen-tested. We got together, well actually, they got together and I crashed their photoshoot, to photograph some new recipes. Not only were they gracious enough to let me watch and learn from everything they did, they even told me to bring a recipe that they would tech me how to photograph! 

I don’t think I’m quite ready to produce any pictures that look as gorgeous as these, actually I probably need to buy a real camera first, but I can’t wait to get back home and start implanting all the tips and tricks they gave me. 

Hope your all having a slamming summer!

Peas out, 

Danielle 

For the printable Spicy Peanut Sesame Noodle Recipe, 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. 

βœŒπŸ»πŸ’œ&πŸ₯•,

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 JalapeΓ±o 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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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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