As we enter the land of "OMG it's 5:00 and there's no dinner!" panic, allow me to introduce you to a good friend of mine. Shakshuka. It's quick and easy. It's fresh and flavorful. And it's so fun to say out loud. ...continue reading Shakshuka
Sori Goldstein sent us this pic of her version of Roasted Veggie Quinoa. She cleverly took it from side dish to full meal in a bowl with the addition of leftover chicken. She also added some leftover store bought soy based dressing and tossed it all together. Yum! Thanks Sori!
Miriam Weg used our Best Challah Ever recipe to make these challahs and rolls. She used the remainder of the dough to make chocolate buns!! Yum! She rolled the challah dough thin, spread a thin layer of bakers choice liquid marble, then sprinkled equal amounts cocoa powder, confectioner's sugar and sugar over it, rolled it up and cut into circles. She brushed with beaten egg and baked for about 40 minutes. Definitely trying this one. Thanks Miriam!
Leah Steinman used our Best Challah Ever recipe to make these beautiful rolls. She brushed them with egg and sprinkled on some dried rosemary, poppy seeds and sesame seeds before baking. She baked them for about 30 minutes at 325°. One batch made 27 large sized rolls. Great idea! Thanks Leah!
Check out Chana Leah's version of my chicken and rice! She used beharat, onion powder, hilba, paprika, turmeric and salt. Beharat is a middle eastern spice mix, typically made of allspice, black peppercorn, cardamom, cloves, coriander, cumin and nutmeg. Hilba is fenugreek. Looks great! Thanks Chana Leah!