Wednesday, January 27, 2016

Braised Red Cabbage with Apples (take 2)

A long time ago I made a warm braised red cabbage dish and posted it on this blog. It was good, even great, but not nearly as amazing as this version right here. I know the list of ingredients sound weird, and I too was hesitant to eat warm cabbage, but let me tell you, this is divine. A little sweet and a little tangy and the perfect way to eat lots of red cabbage when you are just sick of all those boring cabbage salads. This is a perfect side dish for turkey or chicken, (I actually think it tastes a bit like cranberry sauce) and will be a frequent addition to your winter side dish rotation. Enjoy!


3 Tablespoons oil
1 medium head red cabbage, shredded
3 granny smith apples, peeled and sliced thin
1 large onion, sliced thin
zest of one orange
1/4 cup brown sugar
1/4 tsp fresh nutmeg (optional)
1 1/4 cups apple cider
1/4 cup apple cider vinegar
1/2 cup golden raisins
salt and pepper to taste


Heat the oil in a large and deep saucepan. Add half of the shredded cabbage to the pan and then add the onions and apples on top of the cabbage. Sprinkle with the brown sugar, orange zest and nutmeg and then add the rest of the cabbage on top, season with salt and pepper and top with the golden raisins. Pour the cider and cider vinegar over the whole mixture and bring to a boil. Lower to a simmer and let the cabbage braise for about an hour and a half until tender.




Tuesday, January 12, 2016

Curried Cauliflower and Kale Salad



Winter is notorious for packing on the pounds. Is it just me who feels like eating pasta makes one warm? Either way, this winter I have been trying to make a conscious effort to eat more salads to counteract the pasta that has been keeping me warm and this salad and different versions of it has been my go to. The cauliflower gives the salad bulk so it is super filling and the sweet golden raisins are the perfect compliment to the curry flavor. Toasted almonds (and I put loads in) are essential in most of my salads because to me the taste of deeply toasted almonds is unparalleled but any nut will do and I used kale because I found some magnificent kale but baby spinach or even Romaine lettuce will do. Enjoy!



For the Salad:
8 cups shredded Kale (or baby spinach or lettuce)
1/4 cup toasted almonds
1/4 cup golden raisins
3 shallots, sliced

For the cauliflower:
1 large Cauliflower broken into florets or 800 grams frozen cauliflower, defrosted
2 Tablespoons oil
1 tsp cumin
1 tsp granulated garlic powder
1 Tbl curry powder
1/2 tsp turmeric
salt and pepper to taste

Preheat your oven to 375. Place the cauliflower on a tray lined with parchment paper and toss with the oil and spices. Roast for 30-35 minutes until the cauliflower is tender and a little browned around the edges.

For the dressing:
Juice of one lemon
3 Tablespoons canola or light olive oil
3 Tbl Agave nectar or Maple Syrup
salt and pepper

To assemble: Place the kale, cauliflower, almonds, shallots and raisins in a large bowl. Dress with the dressing, toss and serve.





Monday, December 21, 2015

Celery and Herb Salad

You must be thinking: She emerges from her blog-coma of months of not posting and the first thing she comes up with is celery salad?! Well, let me tell you, I have decided celery has been way too underrated and it is time for that to end. Relegated to mirepoix's and gluey cream of soup cans, celery's loser status on the vegetable chart has been cemented- I myself have been guilty, refusing to put it in my tuna, letting it wilt for weeks in my vegetable drawer but that ends here and now.This salad is the perfect way to demonstrate how delicious celery can be as the star of the show. Its crisp texture and fresh flavor are perfect to add boatloads of parsley, deeply toasted almonds, sweet and tangy pomegranate seeds and scallions. This salad looks beautiful, tastes amazing and has been added to my Shabbat table rotation where it is fought over down to the last almond. You will not regret this. Enjoy!


8 large stalks of celery including all the leaves, the more leaves the better
1/2 cup chopped parsley
3 scallions, sliced thinly
8 pitted dates, thinly sliced (optional, but I love the chewy texture it adds)
1/3 cup pomegranate seeds (or dried cranberries)
1/4-1/3 cup toasted slivered almonds (I do 1/3 cup because the almonds are my favorite part)
Juice of one lemon
2 Tbl light olive or canola oil
salt and pepper


Slice the celery stalks thinly and chop up the leaves. Add it all to a bowl and mix in the parsley, scallions, dates and pomegranate. Add the lemon juice, oil and season with salt and pepper. Mix in the almonds just before serving.








Thursday, December 17, 2015

Curried Chicken Salad Cups

4 cups chicken, cubed or shredded
1/4 cup diced red onion
2 stalks celery, diced
1/2-3/4 cup mayonaise
2 tsp dijon mustard
1 Tbl curry
1 Tbl honey
1/4 cup chopped parsley
lettuce cups for serving


                                                 

Tuesday, November 24, 2015

Thanksgiving Recipes 2015

The countdown to Thanksgiving has begun! To me that mostly means ordering way too many things online with Black Friday discounts and planning my big Friday night (that's right, no Thursday night Thanksgiving here) Turkey feast. Here are a whole bunch of great Thanksgiving dishes that are sure to enhance your table, some traditional and some that can add a unique twist to your favorite Thanksgiving ingredients. Enjoy!

Appetizers/Soups:

Mulled Hot Apple Cider

Spiced Sweet Potato Hummus









Roasted Butternut Squash and Chestnut Soup


Thai Curry Sweet Potato Soup










Red Lentil Pumpkin Soup
Coconut Curry Butternut Squash Soup



Salads and Sides:
Wild Rice Stuffed Butternut Squash











Spiced Roasted Sweet Potato Salad









Zucchini Corn Muffins
Black Lentil Couscous Salad








Orange Balsamic Beets









DD Kale Salad (omit the cheese)











Rainbow Quinoa Salad









Rainbow Green Bean Salad


Orange Scented Cranberry Sauce




Saturday, October 17, 2015

Sukkot Menu

Here is my Sukkot menu inspired by fall (and a little tradition).


Stuffed Cabbage


Pumpkin Soup 
garnished with toasted pumpkin seeds and cinnamon

Chicken Marbella
Chicken roasted with olives and dried plums in a sweet and savory garlic wine sauce


24 hour brisket with Roasted Shallots 


Herb and Garlic Roast Baby Potatoes


Roasted Butternut Squash Salad with Maple Vinaigrette –(Baby lettuce, cranberries, slivered almonds, roasted squash)


Wild Rice Pilaf



Saturday, September 5, 2015

Pomegranate Chicken

Sticky, tangy, and sweet and just in time for Rosh Hashanah, may I introduce to you my pomegranate chicken using one of my favorite ingredients Pomegranate Molasses also known as Pomegranate syrup. Pomegranate Molasses is a delicious syrup that is both sweet and tangy and made with concentrated pomegranate juice, sugar and often some lemon. It is wonderful in salad dressings, and goes great with meat and poultry and it is the star of the show here. It adds a beautiful and unique tartness that perks up this delicious chicken and is sure to be the star of your Rosh Hashanah table.  It is customary to eat some form of pomegranate on Rosh Hashanah as its abundance of seeds is representative of the Torah's commandments, and on the holiday where we symbolically crown G-d as our king, the beautiful crown shape of the pomegranate is the perfect representation. Enjoy!


1 whole chicken, cut into 8 or 4 chicken bottoms cut in half
1 cup orange juice
1/2 cup + 3 tablespoons pomegranate syrup (divided)
2 Tablespoons canola oil
3 Tablespoons low sodium soy sauce
3 Tablespoons brown sugar
3 cloves garlic, minced
salt and pepper to taste


Mix all the ingredients for the marinade together reserving the 3 tablespoons of pomegranate syrup. Cover the chicken with the marinade and marinate for 2-3 hours.
Preheat your oven to 350 Remove the chicken from the marinade RESERVING the marinade and place in a baking pan. Cover well and bake for an hour and a half. Meanwhile, pour the reserved marinade into a small pot and add the 3 Tablespoons of syrup. Cook over medium high heat until reduced and stick and syrupy, making sure it does not burn, about 10 minutes. After an hour and a half, uncover the chicken and spread the reduced marinade liberally on each piece of chicken. Return to oven and cook another 20-30 minutes until the chicken is caramelized.