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Middle Eastern style lentil soup with lemon

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After a night of heavy meals, we opted for a light brunch. Recipe here: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon We used 1 lemon and ½ lime for acidity and balance, and we garnished with fried onions (from an Indian grocery store) instead of fresh cilantro. This recipe can be vegetarian if you use vegetable broth instead of chicken broth.… Continue reading Middle Eastern style lentil soup with lemon

Classic apple crisp

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After our trip to the orchard, we tried this recipe: http://www.kingarthurflour.com/recipes/classic-apple-crisp-recipe Our modifications: first, we used about 8 apples (combo of small and medium, multiple varieties), peeled, cored, quarter, and cut into ¼" slices. Second, in lieu of 2 Tbsp boiled apple cider, we used 2 Tbsp pomegranate molasses. Third, instead of apple pie spice,… Continue reading Classic apple crisp

Indian tart apple chutney

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Fresh from the apple orchard, we tried this recipe: http://www.veggiebelly.com/2009/11/indian-apple-pickle.html Our modifications based on our pantry: first, we peeled and diced four small freshly harvested apples (multiple varieties) instead of two large apples; we soaked the diced apples in the juice of one small lemon. Second, we substituted 1/8 tsp fenugreek powder with 1/8 tsp… Continue reading Indian tart apple chutney

Israeli salad

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We tried this recipe: http://www.seriouseats.com/recipes/2012/09/israeli-salad-recipe.html Our minor modifications: first, we used hothouse tomatoes instead of Roma (based on personal preference), but we did seed them as directed. Second, we omitted the red onion (we are not fans of raw onion). Finally, we used the juice of 2 lemons (rather than just 2 Tbsp). We served… Continue reading Israeli salad

Challah croutons

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We tried this Ina Garden recipe for about ½ loaf leftover challah: https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/brioche-croutons-recipe-1942161.amp Our modifications: first, we kept the crusts on. Second, because we were making this to complement an Israeli salad, we lightly seasoned the croutons with 2 tsp za'atar as well as salt, pepper, and 2 tsp olive oil. Third, we lightly sprayed… Continue reading Challah croutons

Challah french toast

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We had leftover challah from Rosh Hashanah, so we tried this recipe from Ina Garten: https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/challah-french-toast-recipe-1940960.amp Our modifications: first, for the dairy in the egg mixture, we used 1 cup low-fat milk and ½ cup Natural Bliss Creamer (cinnamon flavor). Second, we used large eggs instead of extra large. Consistent with Ina’s video, we combined… Continue reading Challah french toast

Oven-roasted red radishes

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We tried this simple and delicious recipe: http://www.thekitchn.com/roasted-radishes-are-the-vegetable-thats-missing-from-your-life-215614 It is written as a narrative, so I summarized it into steps: First, preheat oven to 450. Second, wash and trim one bunch red radishes, then cut in half vertically. Third, toss with 1 Tbsp olive oil and some salt and pepper. Fourth, place, cut side down,… Continue reading Oven-roasted red radishes

Savory mushroom kugel

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We tried this recipe, which calls for matzoh farfel (3 sheets matzoh broken into 2 inch pieces): http://allrecipes.com/recipe/231328/savory-rosemary-garlic-farfel-kugel/ Our modifications: first, we used shallots instead of onion. Second, we added some chopped sage in addition to a few chopped rosemary needles (about ½ tsp each). We made this for a belated Rosh Hashanah celebration. (Sept.… Continue reading Savory mushroom kugel