Most days, I find asparagus doesn’t need more than a simple steam or roasting, and usually my first inclination, but for Passover, I wanted something special. Something with a bright spring color, light enough to make room for the ridiculous amount of food I prepared, make ahead, and of course, better be delicious. With all the beautiful asparagus at the market, a velvety smooth soup was the obvious choice – spring flavors in a bowl!
Passover is almost here (begins sundown this year on April 22nd) and, per usual, I’m itching to test out new recipes for the holiday, which got me thinking about the Passover staple food I used to love: gefilte fish. Something healthier, something tastier and something lighter was my thought process. This springtime salmon terrine – aka my take on gefilte fish – came to mind and it’s nothing like the jarred stuff.
I never liked hummus, rather, it never liked me. The store-bought stuff would make me feel heavy and bloated but I ate it anyway because I loved the flavor. A few years ago I learned that boiling chickpeas with kombu seaweed aids digestion. It provides the enzymes it needs to break down the oligosaccharides (the complex sugars that are hard for most to digest). Low and behold, after noshing on my first homemade batch I felt light enough to eat more (and more with an overjoyed enthusiasm that a non-hummus lover could never comprehend). There’s no stopping now.
I cannot imagine Chanukah without frying. It’s just what we do. The symbol of Chanukah, without getting all technical here, is about the miracle of how one day of oil lasted for eight days. And so, to commemorate the holiday, we traditionally fry things in oil, reminding us of all the miracles of Chanukah. When Chanukah (and Christmas) are over I usually hope for the miracle of losing the extra pounds. But that’s another story …
I love Chef Batali and Silverton’s food. Not everything is gluten/dairy free on his menu, but he does have gluten free pasta at Otto and Babbo and some items here and there that are gluten/dairy free modified a bit. One of those fabulous items is the incredible chicken liver bruschetta that I had to try at Pizzeria Mozza. The waiter assured me it was gluten free without the bread so I ordered some. My 11 year old and I love chicken livers. I know it is strange for a kid to like chicken livers, but he does, as well as duck. My little foodie. So getting back to the chicken liver, this is not your typical jewish-deli chicken liver, no way.
Dinner last night was a Mediterranean themed night, which we all enjoy around here. I just love how Mediterranean food consists of just a few ingredients using bold spices with simple, fresh ingredients. Healthy gluten free, dairy free eating at it’s best. I prepared grilled chicken and fig skewers, a gluten free lemony-fresh tabouleh (usually made from bulgur), hearty lentil salad with fresh fennel and mint, and this creamy babaganoush recipe with homemade crispy baked rice chips.
Ready for some football?? Football season is back! With my house being filled with boys (five), football is big around here.
We kicked off the season with this sweet and spicy chicken wing drummettes as an appetizer for our game eats. One of our favorites. You will love these, they are so tender with the right flavors, and that honey…finger licking goodness. It’s never enough around here!