Mustard Garlic Salad Dressing

INGREDIENTS 
fresh lemon juice
olive oil half the amount of lemon juice used, but I prefer 1/4 of the lemon juice used 
dijon mustard 
garlic finely minced
salt
pepper
parmesan cheese coarsely grated
flax seeds optional, I am on a flax seed kick these days for the crunchiness and texture
whatever veggies you want


INSTRUCTIONS

1. Whisk all ingredients together (except for the parmesan and flax seeds).
2. Hand massage into lettuce, then add the cheese and flax seeds.

Love, J

Cabbage Soup

There are a million cabbage soup recipes out there. This is a healthy, easy, tasty version with minimal ingredients. You can keep it simple or add carrots, beef, rice, celery - go crazy. If you guys have a killer cabbage soup that you love, too, let me know! ...And just a warning - some  tummy bloating may ensue. It's that damn wonderful cabbage. But hey, if you eat more of it, your body will adapt. 


INGREDIENTS
olive oil
onion (1) diced
garlic cloves (4) chopped
chicken or vegetable stock (2 quarts) I have only used chicken stock
cabbage heads (1-2 depending on size and density preference) cored and chopped
stewed diced tomatoes (29 ounces)
salt
black pepper


INSTRUCTIONS

1. Heat oil in a soup pot and saute onion and garlic until onion becomes transparent.
2. Stir in chicken stock a little at a time, bringing to a boil along the way.  Bring to a boil, add salt and pepper.
3. Stir in cabbage and simmer until cabbage wilts.
4. Add diced tomatoes, return to a boil, then reduce to a simmer for 15-30 minutes.

Tip: The longer the soup sits, the better it tastes and the sweet flavor of the cabbage permeates the dish.  If you eat right off the heat, much of the flavor will be too hot and freshly combined to taste.  Letting it hang out for at least an hour goes a long way and it just gets better over the next couple days.

Love, J

Modern Ambrosia

I needed to find something to do with kiwi other than just eat it. And I always have these ingredients around (greek yogurt, vanilla extract, etc.), so it doesn't get easier.


INGREDIENTS
kiwi peeled, quartered lengthwise, and sliced crosswise*
mandarin oranges or nectarines separated and cut in half
fresh pineapple optional 
greek yogurt
vanilla extract
sliced almonds or shredded coconut
honey optional


INSTRUCTIONS

1. Measurements are intuitive - experiment and use as much as you want of anything.
2. Place all fruit and almonds or coconut into a bowl. Toss to combine.
3. Whisk yogurt, vanilla extract (and honey, optional) together and fold in the fruit.

*For easy kiwi peeling, cut off the top and bottom, make a slit lengthwise, shimmy a spoon between the flesh and peel, and work the skin off with the spoon.

Love, J

Roasted Chestnuts

Chestnuts are the most non-nut nuts there are! They are high in fiber, low in fat, low on the GI scale - and used to be the main source of carbohydrates around the world before potatoes and wheat. Justin and I had our very first one this winter, and they have since become a staple in our home. Plus, there is nothing prettier than having a bowl of chestnuts around.


INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Make an "x" across the flat belly of the chestnut (making sure to pierce both the outside shell and the furry layer underneath).
3. Place the nuts "x" side up in the oven for 10-15 minutes.
4. Peel and eat while still hot!

Tip: You can tell if the nut is bad if there is air between the skin and the flesh.

Love, J

Chicken Parmigiano

Chicken Parmigiano (Parmesan) is part of the wonderful category of food I like to call Italian Soul Food. The smell of garlic, tomato sauce and breaded chicken baking in the oven makes me feel happy. This simple Italian dish is delicious and truly hard to mess up. It's simple enough for weeknights and yummy enough for guests. I like to pair it with an Italian red wine like Chianti, Sangiovese or Barbera.


*These ingredients make enough for approximately 2-4 people.


INGREDIENTS, Chicken
chicken breast cutlets (2-4)
(Hint: I rarely see cutlets sold already pounded out in the store, but you can have your friendly meat counter easily pound them out for you OR you can pound them out yourself. WARNING: this is a bit tricky, it requires force without destroying the meat, practice on a small piece until you get it right.)
italian bread crumbs (approx 1/2-1 cup)
fresh or dried italian parsley (approx 4 Tbsp)
eggs (2) beaten
fresh parmigiano cheese (approx 1-1 1/2 cup) grated at home
salt
cracked black pepper


INGREDIENTS, Simple Marinara Sauce
canned tomato sauce (2)
cloves minced garlic (2)
olive oil (approx 1-1.5 Tbsp)
parsley fresh or dried
basil fresh or dried
salt
cracked black pepper


INSTRUCTIONS
Pre-heat oven to 350 degrees. Mix bread crumbs, parsley, salt/pepper in mixing bowl. Coat cutlets in egg and dredge in bread crumb mixture until completely coated. Place chicken on olive oil coated baking dish, gently move chicken around to get some oil on both sides of cutlets. Bake for 20-25 minutes until just beginning to brown on edge. Remove from oven and increase heat to 400 degrees.


Meanwhile, in small/medium sauce pan saute garlic in olive oil, until you can really smell it, but before it begins to brown (garlic becomes bitter at that point), add tomato sauce, salt/pepper, parsley and basil, simmer for 20 minutes.


Sprinkle freshly grated cheese on top of chicken (as little or as much as you like), ladle sauce on top of cheese, then another thin layer of cheese, top with freshly chopped parsley, a final dash of salt and pepper and cook for approx. 5-10 minutes more, or until a little crispier on the edge. Serve immediately with a side of pasta and/or a nice salad.


(Hint: leftovers make great sandwiches!)


Bon Appetito! - Robyn

Orange Fizzy

Justin got us going on fresh grapefruit and orange juice. I've never done it because it's always seemed so decadent to me, but we buy big ol' bags of organic citrus from TJ's for real cheap and use an 80s informercial juicer (the whirring kind my grandparents had when I was a kid). But man, if you pour fizzy water into fresh juice, some crazy foamy Orangina / Orange Julius (from the Hot Dog on a Stick days) happens. And for people like me who don't fancy super sweet beverages, but love fizzy treats, this is an exciting discovery. 


INGREDIENTS
citrus as many as you want
fizzy water eyeball it


OPTIONS
mint
simple syrup
ginger simple syrup 
sugar
ice + vanilla + blender


Love, J

Rice Plus Anything Stew

This is a quick and easy yet good-on-the-tummy staple dish for me. When I don't want to deal, but need a solid warm meal, this is it. And I usually always have the ingredients on hand because it's a mishmash of...staples! So, in honor of Karine's request, here is the easiest rice-as-a-main-dish meal. 


INGREDIENTS
rice (1 cup) I am a ridiculous fan of Trader Joe's brown rice medley, it has incredible texture with black barley and daikon radish seeds, makes for a heartier, stewier dish
meat whatever's in your fridge; I usually use either shredded leftover chicken or chopped chicken sausage
chicken broth (2 cups) if you have any juice or bits left over from roasted chicken, throw them in
onion (1/2) diced
carrots (1-2) chopped
tomatoes (2-3 small vine tomatoes) roughly chopped
paprika
cumin
cayenne 
salt


Options
sweet potatoes (1 small) chopped
mushrooms (1/2 small carton) sliced
garlic (2 cloves) minced
raisins (1/4 cup)
cashews (1/4 cup) roast in the pan first
lemon
cilantro
parsley




DIRECTIONS

1. Throw it all into the rice cooker and hit the "on" switch. (I know, I know.  But I am telling you. The rice cooker is an awesome crockpot for rice dishes. And your meal is done in 20-30 minutes.)
2. If you don't have a rice cooker, saute the onions, carrots, and meat. Pour in the broth, bring to a boil, then add everything else.
3. You may need to add some extra broth, especially if using wild and/or brown rice.

Tip: This is great for leftover roasted chicken because the meat maintains its moisture.  Throw in the chicken parts, gelatinous juice, and veggies and you're good to go.  

Love, J

Beans Beans (they're good for your heart...)

Toot toot!  We all know what beans are really good for, but for those of us who don't mind a little musical chairs, I've recently concocted my own recipe for a yummy, easy bean scene that actually doesn't make you fart (that much). Furthermore, this recipe employs my go to arsenal for deliciousness, and is comprised of hard hitting antioxidant super foods.  So with or without beans you can mix the rest of the ingredients up for a salad dressing with a nice kick, a great marinade, and pretty much anything besides cupcakes.

First of all, I was resisting the consumption of beans for a long time now, for the aforementioned reason, however, I've been reading all these books about nutrition and trying to lean into a more plant based diet and away from meat as my go to protein source.  As such, I've recently commenced a love affair with legumes and this is what I do.

INGREDIENTS
eden beans (1 can) any kind of  Eden beans, but garbanzo is great - this company is recommended for a less gassy experience, available at Whole Foods
onions
garlic
lemon
vinegar
salt
pepper
cumin
paprika
parsley
basically any other spice you like

DIRECTIONS
I rinse the beans and get the water as clean as possible and then soak for a few hours or even overnight.


I then FINELY chop up 1/4 onion, a clove of garlic, and the parsley, squeeze half a lemon, throw in some vinegar, all my spices and mix it up with the beans.  Be conservative with the spices and then add more to taste.


Presto, the beans hang out in my fridge and when I'm hungry and need a little protein, or want to throw in a salad for  a little extra oomph, it's my go to.  Really filling and really tasty.  Of course you'll be a little garlicky/onionish breath wise, but all in the name of one of the most nutritious, filling, low cal food options out there.


xx Karinee Weenie

Zucchini Fritters

Almost Chanukah time! And these dudes are a fun alternative to the wheat and potato tradition. Making latkes is a labor of love; it is time consuming and requires full attention. And I look forward to it every year. Such a special way to celebrate with those you love. Serve with whatever your condiment heart desires: greek yogurt, sour cream, apple sauce, shredded pears and cranberries...delicious!

Makes about 10 patties.

INGREDIENTS
zucchini (2 lbs / 6 medium sized) thinly grated; I use my standard grater, the side with the smallest holes
scallions (4) finely chopped
eggs (2) or 4 egg whites if you want
brown rice or garbanzo flour (1 cup) I prefer garbanzo, it's fluffier
salt (1 t)
fresh ground black pepper
grapeseed or peanut oil (a lot) this is some fry action; you can use any oil that has a high smoking point so it doesn't burn in the pan

DIRECTIONS

1. Strain the water from the grated zucchini. I let it drain in a mesh colander for 30ish minutes than throw it in a salad spinner to extract the last bit of moisture.
2. Warm up your oven just enough to keep the fritters warm and line a large plate or cooking sheet with paper towels for the fritters hot off the pan.
3. Sprinkle zucchini with salt and mix by hand.
4. In a separate large bowl, whisk eggs then mix in flour, scallions, and some generous grinds of pepper (or to taste). Add zucchini and combine well be hand.
5. Heat oil in a large skillet over medium heat; you don't need that much, just enough so it doesn't burn off during cooking, about 1/4 inch high. When the oil begins to shimmer, drop in little mounds of batter (2 tablespoons each) and flatten into pancakes. Flip the fritter when they easily slip from the pan; if there is any stick to the pan, they're not ready (my mom taught me this tip). Turn them over, careful not to burn yourself with oil splatter. Transfer fritters to the paper towels. 
6. Repeat with remaining batter and necessary oil. Serve immediately.

That's it! Enjoy the holiday inside and out with this oil rendition. xo, J.

ALTERNATIVE ADDITIONAL INGREDIENTS
mixed fresh herbs, such as fennel, dill, mint, parsley (1/2 cup) chopped

ground cumin (1 tablespoon)

crumbled feta (1 cup)

Smokey Kale Bean Tomato Soup

We recently bought liquid smoke and it is by far one of the most universal and fun flavorings in our cabinet. I thought we would overdose on it, but it takes on different qualities when combined with different dishes. 

Serves 2

INGREDIENTS

olive oil (2 tablespoons)
yellow onion (1) diced
garlic cloves (6) roughly minced 
broth (1 box / 32 ounces)

kale (1 bunch / 4 cups) stems removed, chopped
diced tomatoes (1 large can / 14.5 ounces) San Marzano is my favorite brand
kidney beans (1 can / 14.5 ounces)

carrots (3) chopped

liquid smoke (to taste) be really careful, use in tiny increments 

paprika (to taste)

white pepper (to taste)

white gouda (to taste) thinly sliced; optional for no-dairy tummies, but it does add tremendous flavor

DIRECTIONS

1. In a large pot, saute onions with oil until golden. Throw in garlic, paprika, carrots and cook a bit.
2. Add broth and tomatoes, bring to a boil and then reduce to a simmer.
3. Bring to lowest heat (to maintain firmness and flavor of the leaves) and mix in kale and kidney beans.
4. Season to taste with liquid smoke, white pepper, and paprika.
5. Serve with a slice of white gouda; it enhances all the flavors of the soup and gives it a meaty quality.

Lemon Pecorino Kale Salad

This is the dish people have actually called me up about to get the recipe (maybe because it feels so good on the belly). And it's absurdly easy. 

INGREDIENTS

curly kale (1 bunch)

olive oil (1 tablespoon)

lemon juice (1-2 tablespoons*) fresh

pecorino cheese (1/3 cup) thinly grated, but not too fine otherwise it will dissolve in the dressing

flax seeds (to taste, optional)

salt (to taste)

DIRECTIONS

1. Beat the olive oil and lemon juice together so it makes a dressing. 
2. Remove all the stems from the kale (they are bitter), stack the leaves, and slice onto 1/4" strips (this is key for texture and getting it well dressed).
3. Mix the kale, dressing, grated pecorino, and flax seeds all together with your hands. Salt to taste.

*I use more lemon than oil for my palette.  If it's too lemony for you, use more oil.

Chinese Eggplant

You can omit the honey and use a soy sauce substitute to avoid any wheat or sugar if so desired.  If you don't care about such omissions and want the sauce even thicker, you can also throw in a tiny bit of cornstarch/water mix to thicken up the sauce. I serve this over some kind of brown rice.


Serves 2


INGREDIENTS 
chinese or japanese eggplants (4-5 mediums) cut into 1" slices
rice wine/vinegar (1 tablespoon)
garlic (6-8 cloves) roughly minced
fresh ginger (2 tablespoons) minced
chili sauce (2 tablespoons) 
soy sauce or substitute (4 tablespoons)
honey (dash) or preferred sweetener  
broth (2/3 cup)
scallions (3) minced
sesame oil (1 tablespoon)


DIRECTIONS

1. If you are using a rounder eggplant, cut it into 2″ cubes. You can cut long, skinny Japanese and Chinese eggplants into 1″ thick rounds.
2. Steam until tender, approximately 10 minutes, but not too soft – a knife should easily pierce it but not mush it in the process.  
3. Combine the broth, honey, soy sauce, chili sauce in a bowl.  Mix thoroughly.
4. Fry up the garlic and ginger in the sesame oil, throw the broth mix in, and bring to a rolling boil. Reduce to a simmer and cook for 5 minutes, uncovered, letting it thicken.
5. Add the eggplant and vinegar and stir gently from the bottom to coat with the sauce.
6. Slide onto a serving plate and garnish with scallion.

Shabbat Dinner: Veggie Soup in Beef Broth & Roast Chicken with Potatoes

Hello All, after much of Jackie's badgering, I'm finally contributing to recipe underground for the first time!


VEGGIE SOUP IN BEEF BROTH
beef shank & neck bones
spinach
broccoli
peas
carrots
corn
onion 
garlic
turmeric 
salt & pepper


Boil some water, drop in some beef shank and beef neck bones (I know - who really buys that, right? But I did and it makes the soup really tasty). Then add whichever veggies you want. I usually do some frozen spinach, broccoli, peas, carrots, corn, an onion, and some garlic. Spices are usually turmeric and salt and pepper from what I can remember. Result was a very clean tasty soup with robust flavor that was surprisingly low in fat and green and healthy.

ROAST CHICKEN WITH POTATOES & CARROTS
One of Jackie's faves, and mine too, not gonna lie.


whole chicken
salt
vinegar
brown sugar
olive oil
cracked pepper
mustard
soy sauce
duck sauce
lemon juice
thyme
rosemary
Lawry's Salt
potatoes
carrots


If you've got the time, take your beautiful whole chicken, make sure there is no junk in the middle (i.e. bag of intestines in the cavity), rinse her good, put her in a freezer ziplock with warm water, lots and lots of salt, vinegar, and brown sugar, and let her hang out in that brine for a night. If you have no time, skip that part, put her in a pyrex with some water, salt, olive oil, cracked pepper and whole peppercorns. Then I usually improv the rest based on what's in my fridge, but this is usually the concoction: mustard, soy sauce, duck sauce (Jewish style sweet asian sauce - mostly a watered down apricot marinade type of thing), vinegar, lemon juice, thyme, rosemary (don't overdo it), and whatever else tickles your fancy.  My go to seasoning is  Lawry's salt.  Fricking delicious. Then you cut up your potatoes and carrots, throw them in there, try to get them steeped in the liquid. Cover it up with aluminum and put it at 350 or so for a few hours, checking on it. Usually right before serving, I'll drain the extra liquid, leaving half an inch in there, flip the bird so both sides get a little color and put it on broil. Check back a few minutes later, take out the chicken and then try to crisp the potatoes so they are part mushy flavorful bits of heaven and part crispy cooked pieces of crack.


Let me know if you try cooking these.
x
Karine

Rustic Roasted Chicken (Ode to Irma)

I grew up with about 4 different types of entrees as a kid, and roasted chicken was always my favorite. Irma - one of the women who raised me and Jess - made it with raisins and onions, and served it with tons of jus over white rice. This was typically our fanciest meal and reserved for Friday night Shabbat dinners. When I told Justin about the significance of the roasted chicken, how it recalls Irma, Shabbat, and my ultimate childhood comfort and warmth, he found and cooked up this Jamie Oliver recipe. Not only is it the best roasted chicken we have ever made or had, but its rustic style reflects the culture of our kitchen.  


I hope it fills you with all kinds of goodness. - J & J

kosher organic chicken this guarantees a brined and well-raised bird

onions (2-4) amount depending on how much you love onion

carrots (2)

celery Stalks (2)

garlic (1 bulb)

olive Oil

sea salt & freshly ground pepper

lemon (1)

fresh thyme, rosemary, sage small bunches and whatever combination / ratio you want

*Recommended: serving with any kind of wild rice mix cooked with broth (I love the Trader Joe's Brown Rice Medley). The Rice Plus Anything Stew is also great for leftovers.

To prepare your chicken

• Take your chicken out of the fridge 30 minutes before it goes into the oven 
• Preheat your oven to 475°F
• There’s no need to peel the vegetables – just give them a wash and roughly chop them 
• Break the garlic bulb into cloves, leaving them unpeeled 
• Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil 
• Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird 
• Carefully prick the lemon all over, using the tip of a sharp knife 
• Put the lemon inside the chicken’s cavity, with the bunch of herbs 

To cook your chicken
• Place the chicken breast down on top of the vegetables in the roasting tray and put it into the preheated oven 
• Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes 
• Baste the chicken halfway through cooking, turn the bird over breast up, and if the veg look dry, add a splash of broth or water to the tray to stop them burning 
• When cooked, take the tray out of the oven and let bird rest for 15 minutes or so 
• Cover it with a layer of tinfoil and a tea towel and put aside.

To carve your chicken
• Remove any string from the chicken and take off the wings 
• Carefully cut down between the leg and the breast 
• Cut through the joint and pull the leg off 
• Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat 
• Place these on a serving platter 
• You should now have a clear space to carve the rest of your chicken 
• Angle the knife along the breastbone and carve one side off, then the other 
• When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath 
• You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with gorgeous roast veg over rice

Disgustingly Easy Dijon Salmon

I AM FUCKING DELICIOUS.

Hi! Greg here, long time eater, first time food blogger. I whipped this up the other night and got high marks from my famished guests - perhaps you will too.


salmon fillets
dijon mustard
lemon
extra virgin olive oil
fresh parsley
salt & pepper
that's it, seriously dude.


In a small bowl, mix a couple nice dollops of dijon with fresh-squeezed lemon juice, and a teaspoon of olive oil. Salt & pepper to taste.


Pre-heat oven to 400 degrees. On an oiled/buttered pyrite pan or cookie sheet, place your salmon fillets skin side up. Bake approximately five minutes, then, using a spatula, turn the fillets over, and add your dijon sauce on top - as little or as much as you'd like. (I went conservative - but you may want to drown your fish. There's no denying the tastiness!)


Bake another 5-7 minutes - more if you like your salmon over-cooked - remove, garnish with a little fresh parsley, and serve hot. You simply cannot screw this up. Bone ape tits!

Crock Pot Lamb Stew

lamb (1 1/2 lbs) shoulder or stew meat
carrots (4) chopped
celery (4 stalks) chopped
onion (1) chopped
potatoes (3) medium size, diced
thyme fresh
bay leaves (2 leaves)
beef stock (2 cups)
water (1 cup)
olive oil (1 1/2 tbl)
garlic cloves (8)
salt to taste
black pepper to taste


In large pan, heat 1 tablespoon of olive oil on medium-low heat.  Saute carrots, onions, and celery until they soften and onions become clear.

In another pan, heat 1/2 tablespoon of oil.  Chop 4 cloves of garlic and rub on lamb.  Place lamb in pan and brown all sides.  About 5 minutes.

Dice potatoes into 1" cubes.  Chop the remaining garlic.  Place the lamb and vegetable into the crock pot.  Add the beef broth, water, garlic, potatoes, bay leaves, and thyme.  

Cook for about 4 hours.  It's ready when the lamb meat flakes off.  Remove the bones if you prefer.

Mango Wrapped Sweet & Spicy Bacon

bacon (1/2 lb)
mango (1)
maple syrup
cayenne pepper
crushed red pepper
fennel seeds


This dish is partially inspired by Grub.  If you haven't been to Grub, go now.  Or, at least, after you make this dish.


This one is simple.  Pre-heat the oven to 350º F.  Wrap a cookie tray with foil.  This makes clean up easier.  Now, lay the bacon on the tray.  Brush with maple syrup.  Dust with cayenne pepper and sprinkle very lightly with crushed red pepper and fennel seeds.  A little goes a long way.  Place in oven.


After 10 minutes, remove the bacon.  At this point there may be lots of juice in the tray.  So, you'll want to drain that off carefully.  Brush with maple syrup and dust with cayenne pepper and crushed red pepper (very lightly) and fennel seeds.  Return the oven for about another ten minutes (or until desired crispness).  Remember the bacon continue to cook after take it out.


Cut the mango into slices between 1 1/2" and 2" long.  Once the bacon has cooled enough touch, wrap it around the mango and enjoy.