Category Archives: Recipes
One night we came home late from a little date night of ice skating and coffee. We stopped at the store and found this flapjack and waffle mix we have never had before, and nothing is better than eating breakfast food late at night, right? Well this mix made flapjacks from heaven! If manna tasted like anything I image it like Kodiak Cakes. I (Roman) cant stop eating them, I’ve even tried other liquids to mix when making the batter instead of just water (as what it calls for), such as vanilla coconut milk and even Samuel Adams Winter Lager. A spiced beer with this mix is by far the best. To top it off we used some real Canadian maple syrup, Alaina is proud Canadian, she doesn’t mess around. Just thought I’d let you all know. Next time you need some comfort food get some Kodiak Cakes mix. Makes you want to go to camping in Canada ay buddy?
Now that we are living in Sunny California we can actually start growing our own fruits and veggies. We don’t have space for a garden, but we started container gardening and we are waiting in anticipation for our first little tomato to ripen!
Below is a recipe for a salad I made last night that was fresh and perfect for summer! You can throw pretty much any produce you have in it, I’m looking forward to re-creating this salad with produce from our own garden:) I paired this salad up with Lemony Leeks with Chickpeas and Feta, a recipe I found from Whole Living, it was delicious!
2 large cucumbers with skin
3 cups of heirloom cherry or plum tomatoes
1 red bell pepper
1 orange bell pepper
1 large red onion
3 green onions
1 cup chopped flat-leaf parsley
¾ cup chopped mint
¼ cup extra virgin cold-pressed olive oil
¼ cup lemon juice
Zest of 1 lemon
1 tsp. maple syrup
4-5 garlic cloves
Pinch of salt and black pepper
- Wash, prepare, and chop all veggies into small bite-sized pieces
- Make the dressing and pour over salad and let stand for 30 min at room temperature
- Before serving sprinkle with Za’atar and Enjoy!
For the first night of Passover there were 15 kids coming to the Seder, so we though it would be appropriate for the fruit salad to be in the shape of a shark. Roman started carving and this is what he came up with:) The kids were fighting over who was going to eat the fruit out of the river monster’s mouth!
Alaina is so obsessed with Trader Joes that our friend Miri from Miri In The Village decided make her a 2 buck chuck chocolate Trader Joes cake for her birthday… Yes you read that correctly and it was stunning! Click on the cake flik to view her full blog with all the pictures and the killer recipe! Stay tuned I think we are going to do a original Trader Joe’s song soon!
I was given an early birthday gift this week because my friend could just not wait almost an entire month to give me what she found. Anyone that knows me is aware of my LOVE for Trader Joe’s, just a little piece of heaven that I like to visit whenever I get a chance. Yes, it is a grocery store but nothing can beat that little cup of coffee, the food tester when you decided to shop at lunch time, the fresh fruits and veggies, the Hawaiian shirts, the two dollar bottles of wine… Trader Joe’s is quite the place! My gift was the perfect thing for such a fanatic…a Trader Joe’s cookbook!
I can’t believe I was unaware of such a publication, and I came to find out there are many cookbooks that have been recently released using all Trader Joe’s products.The one I received was called Cooking with all things Trader Joe’s, which is not one of the official cookbooks by the company, instead it was written by two devotees like me who wanted to create a recipe collection in which all ingredients could be found at Trader Joe’s. There are a few official cookbooks put out by Trader Joe’s as well.
If you like cooking with Joe, I highly recommend picking up one of these cookbooks!
I will try and post some variations of the recipes I am trying soon:) They don’t have a Cooking Kosher with Trader Joe’s yet!!
Shakshuka is one of my favorite Israeli dishes, which consists of eggs poached in a spicy tomato sauce.
Shakshuka is a classic Israeli breakfast, but can be served as a main course any meal of the day!
Recipe from Saveur
1/4 cup extra-virgin olive oil
5 Anaheim chile’s or 3 jalapenos, stemmed,
seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1 28-oz. can whole peeled tomatoes,
Kosher salt, to taste
1/2 cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley
Warm pita, for serving
1. Heat oil in a 12″ skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.
SERVES 4 – 6
I found this black bean chili recipe on www.whfoods.com and tried it out last night. This chili is healthy, absolutely delicious, and really easy to make!
The recipe calls for canned beans but if you want to use dried black beans just soak them the night before and then cook them in water for about an hour before you add them to the mix.
Prep and Cook Time: 30 minutes
1 medium onion, chopped
1 medium green bell pepper, diced into 1/4-inch pieces
1 TBS + 1-1/2 cups vegetable broth
6 medium cloves garlic, chopped
2 15 oz cans black beans, drained
1 8 oz can tomato sauce
1 15 oz can diced tomatoes (do not drain)
2 TBS ground cumin
2 TBS red chili powder
2 TBS dried oregano
1 cup corn kernels, fresh or frozen
1/4 cup fresh chopped cilantro
salt and black pepper to taste
Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to sauté for another minute.
Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt and pepper to taste.
I found this recipe on http://www.simplyorganicfoods.com/ and it quickly became a staple in our home. This stew is easy to make, and it is absolutely delicious!
Prep Time: 20 min
Cook Time: 60 min
1 1/2 tablespoons olive oil
2 large onions, chopped
2 medium potatoes, scrubbed and cut into 1/4-inch chunks
2 cups (heaping) sugar pumpkin or butternut squash, peeled and cut into 1/4-inch chunks
2 large carrots, peeled and coarsely chopped
1 can (16-ounce) salt-free diced tomatoes, undrained
2 teaspoons ground cumin
1/2 teaspoon ground tumeric
1 can (16-ounce) chickpeas, drained and rinsed
salt and freshly ground pepper to taste
2 cups water
1 cup raw couscous, preferably whole grain
1/4 to 1/2 cup minced fresh parsley, to taste
Heat the oil in a soup pot. Add the onions and saute over medium heat until golden.
Add the potatoes, pumpkin or squash, carrots, tomatoes, cumin, and turmeric. Add enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 35 to 40 minutes, or until the vegetables are tender.
Stir in the chickpeas, then season with salt and pepper. Simmer over very low heat for 10 to 15 minutes longer.
Meanwhile, bring the water to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let stand for 10 minutes, then fluff with a fork.
To serve the stew, place a small amount of the couscous in each soup bowl, then ladle some stew over it and sprinkle with parsley. Serve at once.
Many of us have jumped onto the organic food bandwagon and have drastically changed what we put into our bodies. What many of us don’t realize is the amount of harmful substances our bodies absorb because of the beauty products we use. There are unfortunately major loopholes in federal law, which make it possible for companies to use nearly any ingredient in cosmetics and personal care products – even chemicals that are known to harm our health and the environment. We should all consider switching to completely natural products, which perform to the same standard as their unhealthy counterparts.
Some natural skin care tips from Planet Green:
Don’t be fooled by cosmetic advertising: All you need is a basic cleanser, toner, moisturizer, and broad-spectrum sunscreen to keep your skin in tip-top shape.
2.Make Sure “Natural” Is Really Natural
Toxic synthetic chemicals are the biggest issue in the beauty industry today, so it pays to examine product labels. A great resource is the Environmental Working Group’s Skin Deep Cosmetics Database site, which rates popular cosmetics depending on their toxicity.
3.Say No to Fragrance
Federal law doesn’t require companies to declare any of the dozens of toxic chemicals that a single product’s fragrance mixture could contain. Be mindful of the hidden dangers that “fragrance” or “parfum” listed on ingredients labels can pose, and always choose fragrance-free products.
4.Choose Organic Beauty Products
Organic ingredients are those grown without synthetic fertilizers or pesticides, which is healthier for the planet and healthier for our bodies.
5.Make your own beauty treatments at home
If you are interested in saving yourself some money you can always go into your kitchen and make some of your own beauty treatments!
The biggest and most complicated issues regarding the cosmetics we use are the unregulated chemicals that are used to make them. The best advice is to learn the main ones to avoid and then check the product ingredient label. You can also choose a cosmetics company that has signed the Campaign for Safe Cosmetics compact and uses certified organic and natural ingredients.
7.Choose petroleum-free products
There are a surprising number of petroleum derivatives to be found in not only our cosmetics but also in other personal care products. Mineral oil, paraffin, and propylene glycol can be found as basic ingredients in the majority of cosmetic products.
8.Use aluminum-free deodorant
Instead of using antiperspirant, try using natural deodorant brands that don’t contain aluminum, or try the crystal stick which uses natural mineral salts.
9.Brush with natural toothpaste
Many major brands of toothpaste contain chemicals like parabens, titanium dioxide for whitening, and high levels of fluoride. There are many natural types of toothpaste on the market, and many people also find that just using a bit of baking soda will do the trick as well.
10.Healthy hair care
Hair, like the skin, is extremely absorbent and all those products can contain potentially harmful chemicals. Watch out for: shampoos and conditioners containing petroleum products; hair dyes with carcinogenic coal tar, hairsprays and hair gels containing petroleum derivatives, formaldehyde, phthalates, and synthetic fragrance. Try to find brands that make safe alternatives for all these products.
This is definitely one of my favorite Middle Eastern dishes, its easy to make and is great to make for Shabbat since it can be served hot or cold.
* 1 cup of whole rice (not white)
* 1 cup of green lentils
* 1 large onion, cut into thin slices or rings
* 1 teaspoon cumin
* 4 cloves of garlic, chopped
* 1/2 teaspoon black ground pepper
* 1/2 teaspoon of paprika (optional)
* 1/3 cup olive oil
* (salt to taste)
1. Cook rice (watch that it does not dry from over cooking)
2. Simmer the lentils in water until they are soft but not mushy, this might take 30-40 minutes. Drain excesses water and return to pot. Add salt to taste after the lentils are done.
3. Fry onions and garlic slowly with olive oil until brown.
4. In a large pan stir-fry the rice and lentils in olive oil for 2-3 min, then add the cumin, pepper and salt.
5. Serve the rice and lentils with the fried garlic and onion on top.
6. Serve this dish with plain yogurt.