So it’s after Rosh Hashana now and I’ve got lots of delicious, fruity leftovers and I had nothing to do with them until…I got hungry for dinner and quinoa existed. So I threw it all together and, voila, finally we have a recipe I didn’t get from somewhere else! Enjoy!
UPDATE: consider adding pistachios, or crushed pecans or walnuts. I’m going to try pistachios later today!
Skill Level: So easy a caveman could do it
1/2 of a lemon
1/2 teaspoon of dijon mustard
4 tablespoons of olive oil
1 cup of quinoa
Cook quinoa according to the package. While quinoa cooks, dice or cube the apples and pears, and take the seeds from the pomegranate. When the quinoa is ready, toss in the apples and pears, add the lemon juice, dijon mustard, and olive oil. Toss, then stir in the pomegranate seeds.
So I recently fell in love with the Jewish version of “Tasty” videos on a Facebook site called “Jewlish.” They posted a video called “Challah in a Bag” and I knew I had to try it. The link took me here. Not only is the recipe there easy to follow and convenient, it can be vegan (just use oil rather than an egg wash) and was essentially challah-baking-for-dummies. Now, unless you use a certain amount of flour, you can’t actually take the challah from it (for more on making challah, click here).
Skill Level: the easiest bread recipe I’ve ever tried but still, it’s a bread recipe. If you’re going to try baking challah, this is a great place to start.
One of my friends’ moms (is that correct grammar?) is famous for making Lulu’s. I hadn’t tried them until about a year ago, but I decided they’d be the perfect addition to my Rosh Hashana college cooking repertoire.
Approximately 1 large apple will suffice
1 average sweet potato should be enough
2 average sized carrots did the trick for me
1 cup of grated apples
1 cup of grated sweet potatoes
1 cup of grated carrots
1 cup of flour (or matzo cake meal which is what she uses)
1/2 cup of margarine
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of nutmeg
3/4 cup of sugar
Mix all ingredients together. Bake covered at 325 degrees Fahrenheit.
If using a muffin tin, the recipe makes 12, bake for 30 minutes.
If using a casserole dish, bake for 45 minutes.
Take off foil and bake at 350 degrees for an additional 15 minutes.
Oh goodness, I was so doubtful that this would be good but after tasting it…I will never look back. Let’s do away with those fancy apple cakes! All you need is a bowl!
My mom shared this recipe with me so I don’t have the original source but since this is my first year choosing my own recipes for Rosh Hashana, she thought this might be a good place to start.
I followed the recipe word for word (for once) and am so happy with how it turned out. Granted, my mom’s apple peeler stashed away back home would’ve come in very handy tonight… Oh well, it’ll truly be a sweet new year with this delicious cake.
Skill Level: Simple
At first, the mixture will look more like pie filling than cake and that’s okay!
1 and 3/4 cups of sugar
2 heaping teaspoons of cinnamon
1/2 cup of oil (I used canola oil)
6 Gala/Honey Crisp/Fuji apples (I stuck with Honey Crisp)
2 cups of flour
2 teaspoons of baking soda
Preheat the oven to 350 degrees Fahrenheit.
Mix the eggs, sugar, cinnamon, and oil in a bowl.
Peel and slice the apples. Make sure to stir in the new slices as you go to prevent browning.
Combine the baking soda and flour. Mix into the apple mixture until the flour is incorporated.
Pour mixture into a well-greased 9×13 pan (or two 9 inch rounds) and bake for 55 minutes.
Last night was my second attempt at making salmon in a college apartment. The first time turned out really well considering it was my Sriracha Salmon which is always a crowd pleaser. However, I was a bit nervous that this salmon wouldn’t be overly flavorful or that it would be dry, but good news! It tasted great and wasn’t too dry.
I ended up preparing this salmon as a dish to get me through the week…along with 4 servings of rice, eggplant salad, and sauteed spinach. And (as a college student), I miraculously got them all to fit in a single Tupperware container.
I did tweak the original recipe, so excuse the lack of measurements (because at this point, I think we all know I don’t believe in measuring spices). If you aren’t comfortable eye-balling, go by the original recipe! It’s all up to you.
Let the salmon marinate in the spice mixture for at least 30 minutes. I didn’t but I think it might make a nice flavorful tweak.
Avocado anything would be delicious with this dish.
Or rice, or coconut rice…ooh ideas, for next time!
And a dash of lemon juice
You can opt to either mix all the spices (WITHOUT THE LEMON JUICE) and then spread/rub the mixture into/onto the salmon or you can dash all the spices onto the salmon and then add the lemon juice. In any event, the lemon juice goes on last. Bake at 450 degrees Fahrenheit for 15 minutes or until the salmon flakes with a fork.
The continuation of my eggplant splurging saga continues! This recipe turned out well but I think it would have been drastically improved if I had had sesame paste and lemon juice. However, for working with what I had, I’m very very happy with the end result. I ate the babaganush for dinner with pretzels alongside this eggplant salad.
This recipe was crazy easy and took very little work time but was satisfying and warm. The original recipe can be found here.
Skill Level: Crazy Easy
Mayonnaise works but sesame paste would be better!
Lime juice is an okay substitute but lemon juice just adds a special something.
Minimum 6 cloves of Garlic
2 tablespoons of Sesame Paste (or Mayonnaise)
2 tablespoons of Lemon Juice (or Lime Juice)
1 teaspoon of Salt
A dash of Black Pepper
Paprika and sesame seeds as garnish
Cover the eggplant with aluminum foil and place on the floor or bottom rack of the oven set to 375 degrees Fahrenheit for 40 minutes.
After it is roasted, scoop out the meat of the eggplant into a blender and add in all other ingredients except for the garnishes.
Pulse until smooth, pour into bowl, add garnish, and serve with something to dip in it!
So I’m back at school in an apartment this year with a lovely little kitchen. I’m living with 3 other girls who also like to cook but our styles are very different. They’ve been really nice about my keeping my kosher utensils and ingredients in a specific place and asking questions when they don’t understand.
I’m also super lucky because my college town has a wonderful farmer’s market every week until November! This week, I happened to pick up a basket of eggplant and another of sweet potatoes. So what’s a girl to do with so much produce (especially when her roommates don’t like eggplant and are generally skeptical of new veggie dishes)? Dinner for one!
I think I’m in love with this recipe. It’s tangy and the multiple textures make for a really nice balance. The original recipe can be found here.
Skill Level: Lots of moving parts, not overly difficult but be prepared.
This recipe usually serves 4, but by using a small eggplant or half of a large eggplant, you can easily reduce the serving.
You can use the other half of the eggplant to make Babaganush!
If you do reduce the serving size, you don’t have to reduce the amount of the dressing you make, it’ll just increase the flavors.
If you want to eyeball the spices rather than measuring them out, it totally works.
1/3 cup of Olive Oil
1/3 cup of Apple Cider Vinegar
1 tablespoon of Honey
1 teaspoon of Paprika
1/2 teaspoon of Cumin
4 chopped cloves of Garlic (or 2 heaping spoonfuls of minced garlic)
Juice of 1 Lemon
1 tablespoon of Soy Sauce
1 cup of Parsley Leaves
1/2 cup of Smoked Almonds (or just toast a handful while the eggplant is cooking)
2 ounces of crumbled/divided Goat Cheese
1/4 cup of chopped Scallions
Preheat the oven to 400 degrees Fahrenheit.
Cut the eggplant into bite-size cubes. Place in a bowl and sprinkle salt over the cubes. Set aside.
Whisk together olive oil, apple cider vinegar, honey, paprika, and cumin. Dab away extra moisture from the eggplant and toss in the marinade. Make sure the eggplant is soaked in the sauce. Stir in the garlic and mix again.
Spread the eggplant on a parchment lined baking sheet and place in the center tray of the oven. Roast for 40 minutes or until browned, making sure to stir every 15 minutes to prevent burning.
In the last 10 minutes of the eggplant roasting, whisk together the lemon juice and soy sauce. When the eggplant is finished, toss in the new mixture.
Stir parsley, almonds, goat cheese and scallions into the eggplant mixture and serve!
Whew, long title! However, made right, this cheesecake is smooth and delicious just as it should be. AND, made with the right ingredients, it can also be kosher for Pesach!
I first saw this recipe in a newsletter sent out by the wonderful Shabbat.com in a partnership with Jamie Geller’s Joy of Kosher and I knew I had to try it. Her original recipe can be found here (and the video can be found here).
The thing is, I couldn’t make the recipe exactly how it’s written so the version I’m sharing below will be a more adapted/easily accessible version.
Skill Level: Surprisingly Basic
If you don’t own cheesecloth (much like me), cheesecake tastes just as good if you leave it in the ramekin as if you take it out.
If you don’t own heart-shaped ramekins (much like me), normal ones are also fine.
If you aren’t a fan of compote or cherries, there are definitely other fruit you can use or you don’t have to make it at all!
If you want more than 4 individual cheesecakes, double (or triple…) the ingredients I list!
We don’t cook with sour cream in my house so I substituted Greek yogurt.
These are really rich so plan accordingly!
For the Cake:
2 ounces of semisweet chocolate, melted
1 package of cream cheese
1 cup of plain Greek yogurt
1/4 cup of confectioner’s sugar
1 teaspoon (or extra if you like it) of freshly grated orange peel
1 tablespoon of chocolate orange liqueur (I used Sabra which my parents had on hand)
For the Compote:
1/2 cup of frozen pitted cherries
1/6 cup of sugar
1/6 cup of water
Melt the chocolate and then set it aside to cool. Using a mixer, beat together the cream cheese, Greek yogurt, and confectioner’s sugar until smooth. Add the melted chocolate, orange peel, and liqueur and beat until completely blended.
Divide the cheesecake mixture among the ramekins evenly. Cover them with plastic wrap and let them sit overnight.
Before ready to serve, combine the cherries, sugar, and water and boil them over a high heat. Reduce the heat then let simmer for 15 minutes. Allow the mixture to cool completely, then break the cherries up with a fork. Refrigerate until ready to serve.
When ready to eat, spoon the compote on top of the cheesecakes and enjoy!
I’m a big fan of salmon. BIG fan. But cod? Not so much. I like to pretend I like it but really, it just tastes so…fishy. Do I just not like fishy fish? I don’t know, that’s a mystery for another day.
Anyway, I tried this dish because dad bought lots of cod on sale and it wasn’t so bad. I really liked the flavor and the spinach and it was yum, but I’m still not sold on cod, so here’s what I’m thinking:
If you aren’t a huge fan of cod, let the fish marinate in the spice mixture for at least half an hour.
Use more spices than suggested for an exceptionally delicious flavor.
If you don’t own garam masala, there are some easy substitute mixtures online.
Serve with Jasmine or basmati rice or naan!
You might also want a bit of salt on the table for flavor.
1 teaspoon of garam masala
1 teaspoon of turmeric
1 teaspoon of paprika
1/2 pound of cod cut into bite sized chunks
2 tablespoons of canola oil (or another flavorless oil)
1 onion, finely sliced
2 cloves of garlic (minced, grated, thinly sliced, however you like)
thumb-sized piece of ginger
2 cups of coconut milk
3.5 ounces of fresh spinach
Combine the garam masala, turmeric, and paprika. Coat the fish in the mixture and set the leftover aside. You might want to make more of the mixture to use later.
Heat the oil and garlic together over a medium heat in a medium lidded pan. Add the onion, garlic, and ginger and fry for 5-10 minutes. Add the rest of the spice mixture and cook for 1 minute.
Pour in the coconut milk. Bring the mixture to a boil and simmer for about 5 minutes. Add the cod and spinach then cover the pan and cook for 5 minutes. The spinach should be wilted and the cod should be cooked through.