The Jewish Press had an article about a recipe contest sponsored by Kosher in the Kitch.The site has the recipes from the participants: chocolate cake with a pareve whipped topping, chocolate mousse, peanut butter ice cream, strawberry shortcake, biscotti.
The chocolate cake and topping sound like exactly the thing my husband loves.
And check out the site for The Jew and the Carrot.
I am already thinking ahead to Passover. I gave one of my favorite flourless cookies from last year a test run.
The cookies are based on a recipe from Maida Heatter that has been copied all over. Or rather, it is based on that recipe plus a variation by Alice Medrich that calls for all semisweet chocolate and a mere two tablespoons of butter.
I made a dairy-free version of the cream of tomato soup that my family has been enjoying.
I have been meaning to make the Crispy Rolled Tortillas with Black Bean Filling from The Six O’Clock Scramble cookbook. So, when my husband said that he wanted something different for dinner, I suggested that recipe. Well, I was thinking Chinese, but OK, my husband reluctantly agreed.
Then, I saw that I was missing some key ingredients. So, I improvised.
I had leftover baked potatoes and steamed peas, plus a head of cauliflower in the fridge. Time to make the recipe for Aloo Gobi from Olive Trees and Honey! Except, I was also tempted by the recipe on Smitten Kitchen. I ended up improvising, since I didn’t really have all the ingredients for either recipe.
We love vegetable soup around here.
Rich in vegetables, beans and whole grains, these soups are inexpensive, filling, high in fiber and vitamins, low in calories, and kid-friendly, too. Vegetables that my son would normally reject are happily gobbled up by the steaming bowlful.
The Real Food Daily Cookbook has recipes with some very unexpected flavor combinations. Take the above pictured corn and black bean salad.
My husband is very focused on comfort food these days. He brought me a magazine with a cover shot of Mac & Cheese. “Comfort Food Tonight: Your Favorite Recipes Made Faster (and Healthier),” the cover of Real Simple promised. “Could you please make this?” he asked.
My husband needs comfort food right now, and there is nothing better than a diner breakfast to soothe a troubled mind. I’m talking challah french toast, hash browns, and scrambled eggs.
My husband loves these pancakes. My current favorite go-to recipe for pancakes comes from The Good Enough to Eat Breakfast Book. These pancakes are tender, buttery, delicate and perfect sponges for maple syrup. Just the thing for when you are feeling down.
