1. Shavuot Recipes Call

    Hello everyone,

    It’s been a while, too long really but things have been a bit crazy here.

    I apologize for the delay and hope to be back in the swing of things really soon. 

    For now here are the different recipes I published for Shavuot!

    http://www.jewcy.com/jewish-food/not-your-bubbes-recipe-dulce-de-leche-cheesecake-for-shavuot

    http://www.aish.com/h/sh/r/Chocolate-Cheesecake—Challah.html

     

  2. Latest Not Your Bubbe Recipe: Charoset pie

     

  3. Elbow Pasta a’ la Vodka

    Elbow Pasta a’ la Vodka

    (Dairy)

    I don’t know if it’s just me, but a single bite can feel like ripping off the lid from my memory box. I don’t remember how old I was or how many times it happened, but sometimes, when we were in a mid-week dinner jam, we’d go to this hole in the wall café. I can’t remember the name, and I couldn’t tell you how to get there, but I do remember my dad ordering time and again penne a’ la vodka.  For some reason, that imagine popped in my head and I couldn’t get it out. In the back of my mouth I could taste the tomato’s acidity and the heat of the vodka on my tongue, and I knew I had to cook this recipe as soon as possible.

    I’ve made this dish before, but it’s been a while. Some recipes are sort of like riding a bike, you do it once and you can do it always. Until I made penne a’ la vodka, I assumed it was something out of this world; not only taste wise but work wise too. This dish is surprisingly simple and incredibly rewarding. Prepare it for guests and they’ll be sure you spent the day slaving away.

    Consider it our little secret.

    So, I’m sure you noticed by now that the dish is penne a’ la vodka and it says above elbow pasta a’ la vodka. The problem with inspiration hitting the cook is that it doesn’t always hit the pantry. I searched and searched and the only pasta I found was these oversized elbows. The sauce is a pretty definitive interpretation of this classic dish and the pasta, well we don’t have to talk about that.

     

    Elbow Pasta a’ la Vodka

     (Dairy)

    Serves: about 6 as a main course or about 10 as a side

    Ingredients:

    1 lb elbow pasta

    2 Tbsp olive oil

    2 cups of onion (diced)

    1 tsp paprika

    1 tsp hot paprika

    1\2 tsp salt

    1\2 tsp black pepper

    4 garlic cloves (minced)

    1 cup of vodka

    1 (28 oz) can of crushed tomatoes

    1 cup of heavy cream

    1 Tbsp dry basil

    1 tsp dry oregano

    Directions:

    1. 1.    Heat your oil in a large pot over a medium heat.
    2. 2.    Add the onion, paprikas, salt, and pepper, cooking until the onion browns. This should take about 12 minutes.
    3. 3.    Add your garlic cloves and cook for another 4 minutes.
    4. 4.    Stir in the vodka and then the tomatoes.
    5. 5.    Bring the pot’s contents to a boil, then cover it and lower the heat to medium low. Allow it to cook for 10 minutes before continuing allowing it to thicken. Uncover the sauce, allowing it to cook for about 5 more minutes while you continue.
    6. 6.    Cook your pasta according to the package’s directions.
    7. 7.    After the 5 minutes are over, mix your dried spices into the sauces.
    8. 8.    Once the pasta is ready, add it to the pot and stir it generously before serving. If not serving immediately, heat the pasta and sauce separately. 
     
  4. yalestewart:

    runningvegan:

    scaredenburger:

    brujitamae:

    draelogor:

    carasweetheart:

    Harry Potter wedding

    REBLOGGING BECAUSE

    BECUASE

    JUST

    SHUT UP I’M REBLOGGING IT

    LOOK AT THE KEYS

    AND THE TABLES

    OH MY GOOOOOOOOOOOOD

    ANGELA I THINK WE NEED TO RE-THINK OUR WEDDING THEME???

    Reblogging because Harry Potter #1

    …well, shit.

    Possible the most beautiful wedding ever

     

  5. Guiltless Mac ‘N Cheese

    Healthy Mac ‘N Cheese

    (Dairy)

    No, you don’t need to check your glasses prescription; this is a recipe for healthy Mac’ N Cheese.

    What’s more, it actually tastes good.

    I’m sorry if this recipe goes against your religion, but I had to do it.

    I love Mac ‘N Cheese; it’s up there between my family and puppies. It’s way up there with chocolate, ice cream, and snow days.

    I’m like most people, when I say that growing up, on days that seemed  longer than 24 hours, when supper came around my mother was too tired to prepare a four course affair. When you are at the age when missing a few teeth is cute and not sad, your mom is like a seasoned chef when she offers to make you Mac ‘N Cheese for dinner.

    Now let’s be honest, we’re just friends here, who has the patience to make a roux on a Wednesday night?

    Not me, and not my mother, so I got to bounce around the room while she pulled out the cheese powder from the box. A bit of margarine and an exquisite cheese sauce was made.

    For fun, I now try to spell a few of the ingredients on the side of that box. It’s a great diet starter, because by the end I kind of lose my appetite.

    Now that I am a bit older, and I don’t want to sprinkle death over my pasta, I long for Mac ‘N Cheese. This recipe is my compromise between health and memories, but not taste.

    The secret to its success is the Greek yogurt I used in the sauce to make it super creamy. The vegetables give the dish some extra texture and the panko bread crumb topping gives it a punch of flavor.

    This recipe is for a crowd, but you can easily make half  if you want to feed four happy costumers. It’s freezer friendly so you can even save some for the next time you can’t be bothered to make a roux, or anything for dinner.

    Healthy Mac ‘N Cheese

    (Dairy)

    Serves: about 8 as a main course/ about 12 as a side

    Ingredients:

    16 oz. whole wheat pasta

    1 cup of fresh spinach (chopped and packed)

    1 large red pepper (cut like match sticks)

    2 Tbsp olive oil

    1 small sweet potato (peeled and diced)

    2 1/2 cups of shredded cheddar cheese

    1 cup of plain Greek yogurt

    5 garlic cloves (minced)

    1/4 cup of parmesan cheese

    1/3 cup of panko bread crumbs

    1 tsp dry cilantro

    Directions:

    1. Preheat your oven to 400 degrees.

    2. Cook you pasta in boiling water until it is al dente or a bit harder then you normally like to eat it.

    3. While your pasta cooks, cut your vegetables.

    4. Place your spinach leaves and sliced red pepper on the bottom of a strainer.

    5. Then place your strainer inside a larger, heat safe bowl.

    6. When you pasta is ready pour it through the strainer while it remains in the bowl.

    Save the pasta water for later use.

    7. Place your pot back on your burner and raise the heat to medium high.

    8. Add your oil to the pot.

    9. Once your oil is hot, add the pieces of sweet potato.

    10. Sauté your sweet potato until it begins to soften.

    11. Now add 1/3 cup of pasta water to the pot along

        with your cheddar cheese.

    12. Stir, allowing your cheese to melt.

    13.Once your cheese has melted, stir in the Greek 

        yogurt.

    1. 14.       Your sauce should start to come together as one smooth and cheesy sauce.

    If you feel your sauce is too thick, stir in some more of the pasta’s cooking liquid.

    1. 15.       Pour your pasta, spinach, and peppers into a large baking dish.
    2. 16.       Toss your pasta and vegetables with your cheese sauce. Make sure to mix the pasta thoroughly so that there is an even amount of sauce and vegetables throughout your baking dish.
    3. 17.       In a small bowl combine your garlic, parmesan cheese, panko bread crumbs, and cilantro.
    4. 18.       Generously sprinkle your mixture on top of your Macaroni ‘N Cheese.
    5. 19.       Bake your Macaroni ‘N Cheese on the top shelf of your oven for about 12 minutes or until it’s top turns golden brown.
    6. 20.       Serve immediately. 
     
  6. Healthy Macaroni and cheese

     

  7. My secret to staying warm…

    It is absurdly, inhumanly, unimaginably cold in Israel. 

    When I made Aliyah I thought that the weather wouldn’t move with me. 

    Almost eight and a half years later, it seems it has . 

    Cold weather demands warm, hearty soups and my latest recipe for Jewcy is just that!

    http://www.jewcy.com/jewish-food/not-your-bubbe%E2%80%99s-mushroom-barley-soup

     

  8. Thanksgivikah - the Holiday that keeps on giving

    image

    I know I’ve been really bad about posting lately, but things have been super crazy at work.

    I hope that two recipes for Thanksgivikah will help make up for it!

    Here’s a fancy alternative for the classic potato latke that I did for Jewcy Magazine!

    http://www.jewcy.com/jewish-food/not-your-bubbe%E2%80%99s-potato-latke-galette

    And Here are the two Latke recipes I did for Aish.,com

    image

    http://www.aish.com/h/c/r/Gourmet-Latkes.html

    I was super exciting for Aish especially because I got to come up with an everyday latke recipe and one special for Thanksgivikah!

     
  9. deadend:

    kotakucom:

    Japan has special zoos dedicated to squirrels. They’re called squirrel gardens.

    Wishonastarfishy needs to avoid this shit.

    Jersey has special zoos dedicated to squirrels too.

    They’re called our backyards

    (via keepingitkosher)

     

  10. Are you ready to rumble?

    Some how I stumbled upon the Bin 27 Cookie Rumble (http://doriegreenspan.com/2013/10/bin-27-cookie-rumble-create-a-cookie-to-go-with-port-win-big.html) and I knew I had to give it a shot.

    Better yet, I knew what cookie recipe I wanted to contribute. These Forest Cookies are one of my favorite original cookie recipes. I make them all the time for friends and family and they are always accepted along with a glass of milk. 

    https://apps.facebook.com/offerpop/Contest.psp?c=462844&u=1121405&a=254553244581393&p=118465941583669&rest=0&v=View

    Here is the recipe I entered in the competition:

    Forest Cookies

    Contributed by: Aviv Harkov

     

     This cookie recipe was inspired by too many hours spent watching Top Chef. It never occurred to me that something like basil belonged in my dessert. In my mind, most herbs belonged with proteins and main courses. It took me a while, but I finally collected the courage, to give basil desserts a shot; and boy am I glad I did.

    The addition of fresh basil gives these cookies a bit more depth and allows them to be more than an old chocolate chip cookie; but just as easy to make.

    I don’t really know why I call these cookies Forest Cookies.

    Maybe it’s the collection of colors or the hint of green basil in every bite.

    The name clearly came from my stomach and not my mind, which realizes that not a single ingredient actually comes from a forest. It doesn’t matter because any time I hear the word forest; I think of these cookies and start to smile. I can’t tell you how many cups of tea or laughs we served along with these cookies. Fresh out of the oven, they’re the perfect thing to keep you warm all winter long.

    The mix of the whole wheat flour’s nuttiness, the sweet basil, and sour craisins, with a touch of the white chocolate’s smooth taste, give this cookie a unique flavor. Whenever I serve Forest Cookies to someone for the first time, I get asked what’s in them; and the only answer I have is: a smile. 

    In all honesty, that’s probably the most straight forward answer I can give to what makes a Forest Cookie. It’s not the forest, it’s not a list of ingredients, but the good times that come with every bite.

     

    Forest Cookies

    Serves: about 2  1/2 dozen cookies

    Ingredients:

    1 cup walnuts (chopped)

    1 cup of unsalted butter (at room temperature)

    2 Tbsp basil (chopped)

    3/4 cup of brown sugar

    1/ 2 cup of sugar

    1 large egg (at room temperature)

    2 Tbsp buttermilk (at room temperature)

    1 tsp vanilla extract

    1 cup of whole wheat flour

    1 1/2 cups of all purpose flour

    1 tsp baking soda

    1/2 tsp salt

    1 cup of white chocolate chips

    1 cup of craisins

    1. Preheat your oven to 350 degrees.
    2. Crush your walnuts and place them on a baking sheet.
    3. Roast your walnuts until they become fragrant. This should take a few minutes.
    4. Set aside your walnuts for later use and cover your baking sheet with wax paper.
    5. Beat your butter, sugars and basil together in a large bowl.
    6. Mix your egg, buttermilk, and vanilla extract until they are just combined.

    I recommend using a rubber spatula to remove the parts of the batter that will stick to your bowl’s sides.

    1.  In a medium bowl combine your flours, baking soda and salt.
    2. Combine your flour mixture into the bowl with the rest of your batter.
    3. Gently combine your walnuts, white chocolate, and craisins into the batter so that they are evenly distributed around the batter.
    4. Place tablespoons of batter, a couple of inches apart from each other, across your baking sheets.
    5. Bake your Forest Cookies for 12-14 minutes.
    6. They should still be soft but not gooey when they are ready.
    7. Let them rest on the baking sheet for about 5 minutes before removing them and serving.

     If you want to make my day vote for me !

    https://apps.facebook.com/offerpop/Contest.psp?c=462844&u=1121405&a=254553244581393&p=118465941583669&rest=0&v=View