Sugar & Spice For The Next Stage of Life!

A Modern Twist on an Old Custom!!

An old Jewish custom when someone is moving into a new home has been to bring,  

A New Broom, to have a fresh start

A Loaf of bread , so that the cupboards are always full

Salt , so that life shall be full of flavor

Sugar, for A Sweet Life

I thought it was hard packing my children up and setting them up in their temporary homes at School, but it was even harder emotionally packing my daughter Carly up and moving her into her first apartment in the City. 

Lucky enough is Carly to be moving in with her two dearest friends , Trisha & Alex and starting the next stage of their lives at a 5th floor walk up in Gramercy. Well I thought the emotional part was hard, but that was nothing compared to the actual move . It takes a village, with friends and family as we transformed a carved out room in a 3 bedroom apartment to become my daughter's first independent home. 

It took 3 movers, 5 people painting, four people putting together what seemed like an overwhelming number of Ikea boxes full of furniture, me cleaning dishes, glasses & trinkets, and finding a spot for each, and Carly putting everything in the final place.

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This is my new twist on an old classic,

I wish for the girls :

 I can't wait to go into the City to see Carly, but I mostly look forward to her coming home.

You Will Go Nuts!!

Rosemary Roasted Cashews

This is a great recipe to bring to the hostess, or to have out in a bowl for a cocktail party. Either way if you like Rosemary and nuts, you will love it. The recipe is easy and quick to make, and is  for sure going to be an easy go to..

Ingredients:

1 pound Raw Cashews

2 Tablespoons Butter melted

3 sprigs Rosemary leaves removed roughly chopped ,about 3 Tablespoons 

1/2 teaspoon Ancho Chili powder

Salt and Pepper

Preheat oven 375 degrees, in a bowl combine melted butter, chopped rosemary, ancho chili powder, salt and pepper. After it's mixed, add raw cashews, and toss. Lay out on a cookie sheet in a single layer, bake for about 10 minutes till they get a nice golden brown. Check on the nuts towards the end to make sure they don't burn.

Enjoy!!

Great Finds # 2

Keep a Mason Jar or two in stock!

When you are in a craft store and you have a coupon that you don't know what to use it for, stock up on Mason jars. They are often on sale for $1 which is the ideal time to grab a few.  They are a great go to quick and cute hostess gift. I like using them for salad dressing, dried fruit, flowers, candy ,mixed drinks or the Roasted Garlic herb Dipping Oil. 

Pint size is a good size and easy to fill, fill it with some delicious nuts and tie a pretty raffia bow on top. I'll share an easy Roasted Rosemary Cashew recipe on my next post.

Fill a jar with a treat that make's you Too Happy!

And the Winner for Best Appetizer Goes to... Smoked Salmon Ceviche

Smoked Salmon Ceviche

This is a recipe I've been making for many years , and one of the favorites among my friends. The funny side to that is that it is also the only thing that I make repeatedly and have never tasted. I really don't like Smoked Salmon aka Lox.  I am always looking for ideas for a parve appetizer.  I found a recipe about 10 years ago in a magazine that used smoked salmon and made it into a fish dip, but it was dairy. I changed and swapped many of the ingredients and concocted the Parve Smoked Salmon Ceviche. It is a quick great make ahead recipe, and easily made for a big crowd. This recipe makes about a 2 cups of Ceviche. It is better if you make it a few hours ahead or the night before so the flavors have a chance to blend. Just be sure your red onions aren't overripe, if they are they have a tendency to overpower the other flavors. I like to serve it with Blue Corn Tortilla Chips.  It's a Winner...

Ingredients:

1 lb skinless smoked salmon sliced or chunk, cut into 1/4" squares

1/3 cup finely diced red onion

2 teaspoons capers grained & chopped

1 Tablespoon Jalapeno seeded & ribbed and chopped fine

2 large or 3 small garlic cloves grated

1/2 Lemon zested and squeezed for juice

2 tablespoon chopped cilantro

1/4 cup mayonnaise

Salt and pepper

Happy Oscar watching, Enjoy!!

Heat up this Hearty Hash!!

Roasted Veggie Hash with Chicken Crumble & an Over-easy Egg

Anything that I make with an oozy egg on top is a crowd favorite in my house, for my kids that is. For my husband it has to be solid through and through. The star of this dish is the roasted veggie hash. It can be the foundation of a hearty dinner like this layered meal, a tasty side dish, or a great add on for a dairy lunch with the Farro and some crumbled feta. I seam to make this in the winter so I gravitate towards the winter veggies, but if you have others that you like to roast any combination would pretty much work. Asparagus, broccoli, cauliflower and Brussels sprouts are all good choices . Pick the vegetables that appeal to you, and roast them simply with olive oil salt & pepper, and you have a nice dish. I used the Herbed Lemon  Farro from my previous post, and I made a simple chopped chicken crumble to add on. Topped with a fried egg of your choice of runnyness.

Roasted Veggie Hash                         

Ingredients:

olive oil

2 cups Clemini mushrooms cut in quarters

2 cups butternut squash 1/2" cubed

2 cups Yukon Gold potatoes 1/2" cubed

1 bulb fennel chopped 1/2"

1 large yellow,red or orange pepper 1/2" cubed

Salt and pepper 

Preheat oven 415 degrees. You need one large and one small sheet pan coated with olive oil, I use the spray for this.

The mushrooms cook much quicker so I separate them from the other veggies, I also don't season them till after they are cooked because the salt will extract all their juices.On the small sheet pan put the mushrooms in a single layer and drizzle and toss with olive oil. Roast the mushrooms for 20 minutes.

On the large sheet pan arrange all the other chopped veggies in a single layer, drizzle and toss with olive oil,  season with salt and pepper. Roast for 30 minutes till edges of the vegetables start turning a golden brown. Toss vegetables on the sheet so you see the golden brown sides that were touching the sheet pans and now the top sides will have a chance to crisp up. continue to roast for 15 minutes.

Combine all roasted vegetables together, drizzle lightly with olive oil.

Chopped Chicken Crumble

Ingredients:

1 lb chopped chicken

1/4 cup total chopped parsley, sage & thyme

1 garlic clove grated

1/2 teaspoon Ancho chili powder

salt & pepper

Mix all the ingredients together. I like to use a wok pan to saute the chicken and keep mixing and chopping till fully cooked .

Serve in individual bowls. Layer the Herbed Lemon Farro, Roasted veggies, Chicken Crumble, a few drops of Sriracha Sauce, and a over-easy egg!

Enjoy!!

What's for Dinner, Herbed Lemon Farro & Baked Chicken Cutlets !

Herbed Lemon Farro & Baked Chicken Cutlets

Kick off the week to a good start. The baked chicken cutlets, adds to a nice hearty meal and leans more towards the healthy side. The Farro is a good change for a side dish, and if you make a double batch it's great for an add on to lunches during the week. It's good served hot or cold, and I love to add it to salad. On my next post I will show you a nice hash that goes great over the Farro.

Herbed Lemon Farro

Ingredients:

1 1/2 cups Farro

3 cups water

I medium red onion chopped

4 tablespoons olive oil

3 cloves garlic grated

1/4 cup chopped parsley

3 sprigs of Thyme leaves only

5-6 sage leaves chopped

1/2 lemon zest

1 lemon juiced

salt and pepper

Combine Farro and water in a sauce pan bring to a boil over high heat. Reduce heat to low, cover pan, and let simmer for 10 minutes. Remove pot from heat and let it stand for 20 minutes with the lid on it. Fluff up Farro with fork, and it there is any reaming liquid, strain it out. Transfer to a larger bowl. 

While you are waiting for the Farro to cook , drizzle bottom of frying pan with 2 tablespoons of olive oil,  add chopped onions , garlic, salt and pepper. Drizzle a Tablespoon of olive oil over onions. Saute over medium heat till onions  are wilted and translucent, and the garlic is fragrant, stirring till onions are a golden color. 

On top of the bowl of cooked farrow add the cooked onions and garlic mixture, parsley, thyme, sage, Lemon zest, lemon juice, salt and pepper. Toss together, and drizzle last Tablespoon of olive oil over the top.

Baked Chicken cutlets

Ingredients:

2 lbs boneless skinless thin cut chicken cutlets

2 eggs mixed with salt and pepper

3/4 cup panko flakes 

3/4 cup bread crumbs

1/cup chopped fresh herbs (any combo parsley, basil, thyme, rosemary)                    

1 Tablespoon garlic powder

1 Tablespoon dried oregano

Salt & Pepper

Preheat oven to 400 degrees. Prepare wire rack set in baking sheet. Mix panko, bread crumbs, chopped herbs, garlic powder, dried oregano, salt and pepper in a bowl. Prepare another bowl with two eggs mixed with salt and pepper.

 Season both sides of chicken cutlets with salt and pepper. Dredge each cutlet first in egg, then in panko mixture. Line up chicken cutlets on the wire rack.  Brush or spray a light layer of olive oil on tops of prepared cutlets. Bake about 20 minutes, and till tops are golden brown. I like using the thinner cutlets for this recipe so that they cook more evenly.

That's a great dinner, Enjoy!!

Bite into My Baked Feta!

Baked Feta,Tomatoes & Peppers

This is a great dairy dish to serve as an appetizer with a chunk of bread and nice cocktail, or as a side dish. When you bake the Feta the dense natural consistency of the Feta  changes to a light, fluffy and creamy cheese. I am not picky with the brand or quality of the Feta Cheese, when it's baked with these ingredients it is a luscious treat.

Ingredients:

Feta Cheese 1 block (mine was 8 ounces could be larger)

12 Cherry tomatoes halved

1/2 Bell Pepper  red , orange or yellow  1/2" cubed

2 Sprigs of Thyme leaves removed

2 Tablespoons chopped Parsley

1 Garlic Clove grated

1/2 a Lemon zest & juice 

Olive Oil

1/4 teaspoon Crushed Red Pepper Flakes

Salt & Pepper

Preheat oven to 400 degrees.

Drizzle a little olive oil on the bottom of an oven ready baking dish . I use a square dish that is only a few inches larger that the block of Feta. Place Feta cheese in dish and drizzle the top of Feta with olive oil about a tablespoon.

In a mixing bowl combine tomatoes, peppers, Thyme, Parsley, Garlic, Lemon zest, 2 Tablespoons Olive oil, Crushed red pepper flakes, Salt & Pepper.

Pour mixture over and around feta Cheese.

Bake for 20 minutes, then broil for 5 minutes to get the nice brown charring.

Remove from oven and squeeze the half of lemon over top.

This is going to be a favorite go to recipe!

Enjoy!!!

Grab a Granola Bar!

Date & Nut Granola Bars

This is a delicious soft and chewy granola bar, inspired by my Great find #1 The pressed pitted dates. I use a bunch of natural sweets and nuts to make this healthy ,energizing delicious snack.  

Ingredients: 1/3 cup Almonds,1/3 cup pecans, 1/3 cup raw sunflower seeds. 1/2  cup raw pumpkin seeds, 1 Tablespoon sesame seeds, 2 cups Oatmeal (quick oats or Old fashion), 1/4 cup unsweetened flake coconut, 1 teaspoon cinnamon, 1 teaspoon kosher salt, 1/2 cup pressed pitted dates a chunk about 1.5"X 1.5"X 3", or pitted dates packed into measuring cup, 1/4 cup Turkish dried apricots, 3 strips dried mango, 1 teaspoon vanilla and 1/2 cup honey

Preheat oven to 325 degrees,

Line an 8"X 8" square baking pan with parchment paper, so that the bars are easy to remove. use two pieces overlapping each other so the paper lays flat and the bars come out neat.

Coarsely chop almonds and pecans!

In a large bowl combine sunflower seeds, pumpkin seeds, sesame seeds, oatmeal, coconut, cinnamon , salt and chopped almonds and pecans.

In a food processor pulse pulled apart dates, Turkish apricots and dried mango till griddy consistency. Slowly drizzle in about half the honey or until it is a moist paste.

Scoop date paste mixture into bowl with oat mixture , add the rest of the honey and the vanilla. Mix together well till all the dry oat mixture is coated. Press mixture into prepared baking dish. 

Bake for 25 minutes till top is golden brown. 

Let cool , remove from pan and cut into squares.  These are 1.5" X 1.5".

I like to wrap each square in plastic wrap, keeps it fresh and you can just grab bar and go.

Wrap some up in parchment paper , to share with special friends!

Great Finds #1

Pitted Pressed Dates

This is my all time favorite great find. I found it in the Passover isle at Shoprite a couple of years ago, and have been stocking up on it every since then. I have only seen it sold during that time of year, but it is vacuumed sealed and does last if it is unopened. 

I like to serve pressed dates cubed or pulled apart with a sharp cheese on my appetizer tray. I also like to use it to make granola bars, which I will post next.

It is soft, chewy, sweet and delicious. 

Whip it up!

Homemade Whipped Cream

There is nothing better for dessert than home made whipped cream! Once you've made it it's hard to go back to the stuff in the tub. It's easy enough and only 3 simple ingredients. 

You will need a standing mixer with the whisk blade or a hand mixer and preferably a metal bowl, if you don't have a stainless bowl use a glass bowl. 

Put bowl in fridge or freezer at least a half hour before you are ready to make the whipped cream. The cold bowl helps the cream to whip faster.

Ingredients :one pint of heavy whipping cream, 1/4 cup confectioners sugar 1 teaspoon vanilla

Keep cream and bowl in fridge till you are ready to begin, pour all ingredients in and mix on medium for a few minutes. keep checking the cream till you see the mixture is forming line and ridges, it is starting to thicken. from here you will have to keep checking the whisk blade when you see soft peaks it's ready. If you whip it to long it turns buttery. The whipped cream will be good in the fridge if you make it the day before.

This is what ridges and lines look like

Finished when it forms soft peaks.

I like the basic, but you can flavor it with cinnamon, orange zest, some coconut or even a little chocolate sauce.

Enjoy!!

Good Job making whipped cream Carly!

Make some Whoopie Pies for your Sweetheart!

I am making Whoopie Pies especially for one of my 3 sweethearts( 3 being my husband , daughter & son). My son Logan, is leaving to study abroad in Australia, and  It is one of his favorite desserts. 

This is a relatively easy recipe which takes me about an hour and a half start to finish. Makes 24 if you use a 1.5" Mellon Baller to scoop batter. 

Whoopie Pies

Cookies: 1 egg, 1/4 cup vegetable oil, 1 cup sugar, 2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup milk, 1 teaspoon vanilla 

Filling: 1/2 cup butter( one stick) at room temperature, 1 cup powdered sugar, 1 cup marshmallow fluff, 1 teaspoon vanilla

Preheat oven to 350 degrees. Line four baking sheets with parchment paper or silicone pads. using four baking sheets saves time, because you can be preparing two while two are in the oven. 

Making the cookie:  In bowl of mixer , or  big bowl that you will be using a hand held mixer beat egg and vegetable oil together, gradually add sugar, till they are well combined should be light yellow in color. In a separate bowl mix together the flour ,cocoa powder, baking soda ans salt. In a measuring cup combine milk and vanilla. While mixing alternate adding dry ingredients and milk to the egg mixture. Start and end with dry ingredients. Scoop the batter onto the cookie sheet  leaving plenty of  room in between each cookie, they do spread a lot. Don't worry about making a perfect circle when you drop the batter on the sheet, they do end up making a round shape. Bake 8-10 minutes till puffy! Cool on wire rack.

Making the filling: In a medium bowl combine all of the ingredients and beat until light and fluffy.

Spread filling between two cookies  to make the Whoopie Pies. Enjoy!!

Love ya Logan , I'm going to miss you!

Make ahead Guacamole tip to keep your Guac Green!

If you are making guacamole or my Avocado corn salsa ahead of time , I don't recommend more than a few hours.  A trick I use to prevent it from turning brown before you serve it ,is to cover the homemade guacamole in the serving bowl with a piece of plastic wrap ( I like Saran wrap, not the deluxe one) push the plastic wrap up against the top of the mixture so that the avocados do not touch the air. This will slow down the browning on the Guac. I also put the avocado pit in the middle of the guacamole, not sure if that really does anything or if its a wives tale, but I figure it can't hurt. Remove the pit when serving.

Keep Your Guacamole Green!!