For this recipe I used organic sugar and icing sugar and unnbleached white flour.
This way I felt less guilty indulging in this Chanukah treat. It came out delicious…enjoy and have a happy Chanukah to you and your family!
My cousin Tova Cunin lives in California. Not only am I envious whenever I see her photos of the sunny state (I live in NY and winter here can be brutal!) but I also get major cravings looking at pictures of her meals that she posts. For lunch I never seem to have the time to prepare myself something nutritious. I usually grab something on the go that is loaded with fat and sugar like a blueberry muffin with crumb topping, a danish or my biggest weakness, donuts! Her latest meal inspired me as it looks delicious and seems easy enough to prepare when in a hurry.
Ingredients:
Sprouted grain tortillas
Hummus
Shredded Carrots
1 red pepper cut into strips
1 avocado, sliced into strips
Directions:
Toast the tortilla for less than a minute. Spread on some hummus. Layer the veggies on top. Roll up and cut in half.
Hi again! You may remember us Kosher Foodies from our Pad Thai recipe a few of months ago. Today we’d like to share something a bit more seasonal with you, winter squash penne. It’s no coincidence that sage and butternut squash were included in the same CSA pickup; the two flavors work wonderfully together! We decided to incorporate them into a filling main course that’s easy enough to make on a weeknight, but delicious enough to serve at a special occasion, say, a vegetarian Thanksgiving?
This recipe is kosher and vegan, although we did consider adding some cheese in at the end – some creamy ricotta mixed in or some parmesan sprinkled on top would work nicely. We chose shallots, because we had a lot and love the sweeter oniony flavor they add to the pasta. You can use onions if it’s easier, though. Butternut squash is our favorite winter squash variety, but any will work, and you can splurge at the supermarket and buy them pre-cut to make this recipe come together even more quickly, since the bulk of this recipe preparation is taken up by peeling and chopping the squash.
In my native country of Thailand, as well as in most parts of Asia, street food is a way of life; the world’s first “fast food.” In fact, it’s often times much cheaper to buy your dinner at one of the many food stands than it is to buy ingredients and cook it yourself at home. Personally, I love street food! Eating snacks or meals from push carts is one of my fondest memories from childhood. Peanuts that had been boiled in salt water; Sweet and tiny “fingerling” yams roasted over hot coals; agar agar jellies with coconut; Thai roti with sweetened condensed milk; Kao Paad – Thai fried rice; mochi with peanuts and coconut; roasted bananas with honey glaze – on a stick. These were some of my all time favorites.
I don’t know what it is about it, but eating the same things in restaurants simply isn’t as good. Perhaps it’s the novelty of the order and delivery. Maybe it’s because of your sudden heightened awareness of the things around you as you ingest your food while standing on asphalt (eating’s good, but best not to get clobbered by an oncoming bike while you’re enjoying your bananas). Maybe it’s the uniqueness of the presentation; there’s something to be said about sipping orange Fanta from a straw out of a rubber-banded sandwich baggie.
Ah, but here I am now in New York City, which has street food of its own sort, just not the kind I grew up with. A far cry from Irvine, at least, where there was no street food at all! I can’t really recreate a street scene for you in your living room; you’re just going to have to go and see for yourself. But I can share with you one of my favorite street foods, the epitome of haute cart cuisine…Dan Dan Noodles (Dan Dan Mein).
I was having my sister over for Shabbat lunch, when I remembered only hours before Shabbat started that it was actually her birthday! (I have 8 sisters, so it’s hard keeping track of the big days) In a panic I realized it was too late to get her a birthday cake and I would have to make one from scratch. But what would I make? I wanted to bake something that would taste good, something that would like nice and something that would be easy to whip up in the little time that I had. And then I saw the Hershey’s Cocoa box on my shelf and breathed a sigh of relief. Some things are just classic. Like Hershey’s “Perfectly Chocolate” Chocolate Cake recipe. It’s truly perfection. Rich moist chocolate cake at it’s best. It’s a chocolate lovers dream. I baked the recipe in two square pans and layered them on top of each other with Hershey’s “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING” and added some chocolate sprinkles as a finishing touch.
I love a good burger or a zesty chicken dish, however sometimes it’s nice to switch things up and keep the menu lighter with a veggie dish. This is a meal my husband prepares when I need a break from the kitchen and we need a break from meat and poultry.
Ingredients:
1 package of Lightlife’s Smart Strips Chick’n Style Strips (which are seasoned veggie strips)
1 package of mushrooms, sliced
Soy Sauce
Salt & Pepper
Ground Ginger
Directions:
Saute the sliced mushrooms in the soy sauce. Add the Chick’n Style Strips. Season with salt, pepper, & ginger spice. Serve over rice. (I use Near East Sesame Ginger Rice Pilaf Mix)
