Ah, Mac n Cheese – who doesn’t love mac and cheese? There’s something about the combination of crunchy, and creamy with some pasta joining the party that brings back childhood memories. Albeit, it was the gluten and dairy kind from the Boston Market where I grew up, or the boxed version. It’s the ultimate comfort food, don’t you think? Of course you do. Silly question.
Archives for 2013
I only began cooking delicata squash a couple of years ago after discovering this pretty little thing in Martha Stewart’s Living Magazine. Not only does it have those colorful stripes, it also tastes amazing, a cross between sweet potato and butternut squash…so you know I had to get some and give it a try.
There were such a beautiful variety of plums at the farmer’s market a couple of weeks ago. Santa Rosa’s, Reds, and Black varieties, so I decided to get some of each to bring home. Of course I bought more that my family could eat before they are too ripe due to the bright colors screaming “pick me”! I just had to splurge. That splurge of plums led to this incredibly easy (and I mean EASY!) plum tart recipe that I adapted from the lovely Ina Garten.
The Jewish holiday, Yom Kippur, begins at sundown tomorrow night. A time when those who observe the holiday will fast until sundown the following night. Though we are not orthodox we still fast. I usually prepare foods that are on the sweeter side and foods that are not salty or acidic like deli style or marinated foods for the meal before the fast. This year I made a boneless leg of lamb with pan roasted butternut squash with raisins and oven-roasted asparagus that makes a delicious dinner anytime. I served it along with chicken soup with dumplings as the hot dishes.
I just love a good chicken soup, with “matzoh” balls. My version of “matzoh” balls are gluten free and dairy free, which you would not be able to detect, according to my family and friends. This is a menu staple during the Jewish Holidays and of course when it begins to get chilly. This soup with the gluten free raisin challah dipped in, or on the side, is soooo good. We eat round challah for Rosh Hashanah to symbolize the circle of life into the new year. There is something so soothing, and therapeutic, yet traditional at the same time about having a good bowl of chicken soup. I will post our beautiful Rosh Hashanah dinner from last night tomorrow. I used a whole chicken instead of cut-up pieces because the extra bones add more flavor to the stock. Oh and if you don’t like matzoh balls, add some cooked noodle pasta or rice for an easy, flavorful meal…enjoy!
Happy New Year to all those who observe the Jewish New Year! Challah, gone are the days of challah when eating allergen-free. Ha! That’s what they may think, but I have a recipe here for a raisin challah completely gluten free, dairy free, and soy free that dispels those nasty myths. Just because one has celiac, or allergens doesn’t mean one needs to sacrifice (as I type this I say to myself – you sound like a bumper sticker – forgive me). This recipe is very easy. It comes right out of a package. 🙂
Rosh Hashanah is right around the corner, beginning tomorrow night. It is one of the High Holy days, and is the Jewish New Year on the Hebrew calendar. Traditionally, growing up Jewish meant there were certain foods on the table like kugel, brisket, chopped liver, round challah, and honey. Lots of honey!
For a simple weeknight dinner that is full of seasonal bright flavors you must try my twist on a classic panzanella salad…with watermelon! You may think of watermelon as too sweet for this recipe, but let me tell you it’s really, really good in this salad. I will warn you that the croutons are addictive, I tend to pop more than a few in my mouth as I’m preparing the salad. I also make them for salads and grind them in the food processor for an herbed breadcrumb. I serve this with a roast chicken as our protein…
I have a weakness for pumpkin. It may be stronger than chocolate. When pumpkin season comes around I roast as much pumpkin as I can and freeze it for something pumpkin throughout the year.
Yes, it’s August, but if you love pumpkin as much as I do you will love this recipe.
These pancakes were, however, created from a mere frustration of standing over the oven on a fine Saturday morning. A frustration worth having because this is how I am making pancakes the rest of my life. Period. The Pumpkin Spice Chocolate Chip Pancakes were sooo good.
Yes, I am at it again. Fried chicken and waffles are on the menu today. Forget the gluten and buttermilk, we don’t need that stuff to make some amazing crispy fried chicken, or waffles that will knock your socks off. Then dip into my honey tabasco sauce, oh my oh my, you’re gonna love this.