As soon as the weather warms up and the sprinkler goes on, the cravings hit for refreshing frozen treats. The recipe below is inspired by a version found on Baker by Nature. I know you will love these healthier chocolate fudgesicles, if your family members leave any for you to try!
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Skewered anything is easy to prepare, and makes for flavorful vegetables as well as the main ingredient. Adeena Sussman (a cookbook author, known best for her Israeli cooking) has a delicious herbed fish kebab recipe in her recent book Sababa. My take on her fish kebabs–using mainly herbs from my garden–are detailed below. I prepared halibut, salmon, and tofu skewers. All were enjoyed by all but the halibut was especially popular. This marinade is also great on chicken and beef.
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Our friends live in a beautiful village in the hills west of Jerusalem called Nes Harim. Enjoying a meal in their home with their picturesque view is always a treat, especially since they are such wonderful cooks and hosts. A few summers ago on a visit there, David baked sliced eggplant (hatzilim) for us and I have been making slight variations of what I call Nes Harim style ever since. The eggplant is cut into rounds, dipped in egg, coated with whatever delicious seeds and seasoning you have in your kitchen, drizzled with olive oil and then roasted. You can eat them as is, or topped with hummus and/ or tehina, eggs, or fresh mozzarella, tomatoes, and fresh herbs. They are hardy enough to act as a tasty bread replacement in a delicious sandwich. They even keep well in the fridge, so you can enjoy them for a few days!
This rotisserie-style chicken prepared without an actual rotisserie, is cooked low and slow. Seasoned with a wonderful blend of herbs, lemon, garlic, and olive oil and surrounded by potato wedges, you will believe it was prepared on an actual spit. Below is my version of a “faux-tisserie” recipe by Bon Appétit’s Food Editor-at-Large, Carla Lalli Music.
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Sweet potatoes are very tasty whichever way prepared–steamed, grilled, or roasted. Cut up in fry-shape and roasted until crispy and caramelized make for a great side, snack or appetizer. I paired these with a bright, bold and zesty green tahini dip, inspired by a recipe from Soomfoods (a company, founded by 3 sisters, that sells high quality tahini products). The colors are beautiful, bright and this pairing made for a perfect match. Don’t feel like sweet potatoes? Pair this dip with any raw or roasted veggies, drizzle it on grains and/or any protein. I love to drizzle it on a fresh sabich (see photo below).
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So we have been baking. A lot. There are so many amazingly delicious chocolate chip cookie recipes to choose from – I have posted a few here already (more amazing ones to come) such as my Salted Tahini Chocolate Chip Cookies, and Ina’s Chocolate Chunk Cookies. When I first saw the recipe by Sarah Crawford, the creator of the Boston food blog Broma Bakery, for chewy peanut butter cookies (along with her great photos) I was inspired. Once I made them myself, I was sold. I made half the batch as directed and the second half with dark chocolate chips. Pure heaven.
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I try to make a large pot of chicken stock every week or two. From there, the meal options are endless. Chicken soup, matzah ball soup, use of the stock in many, many different recipes. One night, the family members were craving chicken wonton soup. I came up with a recipe for wonton wrappers and filling and the results were fantastic.
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Looking for another easy and tasty weeknight one-pan meal? Ali Sagle’s fluffy baked rice mixed with creamy and nutty coconut curry, and tender pieces of boneless chicken thighs, can be on the table in 50-60 minutes with very minimal prep. It is super fragrant and results in a hearty meal. The leftovers are just as delicious the next day. You can make this dish with tofu if you are keeping it veg.
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Making homemade pizza is fun. From preparing the dough, prepping the crust, and choosing your toppings, to watching it all come together and finally to tasting it – the pizza process is pure satisfaction. It helps that a good-looking freshly made pizza gets a lot of “oohs,” “ahhs,” and “omg this is amazings” from the crowd. It all begins with preparing a good dough. When it comes to pizza dough, my heart belongs to Bobby Flay. If you like a crispier crust like I do, the not-so-secret ingredient here is bread flour. The recipe that follows yields two 14 inch crusts. I am including my light garlic crust option below, for those who know what’s good.
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The herbs are the stars in this 10 to 15 minute prep start-to-finish snack or side-dish. I used to often roast chickpeas on a baking sheet in the oven but a few years ago I started tossing them in a skillet with a few herbs, olive oil and some seasoning, et voilà, this irresistible treat quickly became a hands-down fave.
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