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Bourbon Peach Meatballs

Thursday, September 20th, 2018

Is it just me or is time just getting away from us this year? Everything seems to be moving so fast – the somber days of Rosh Hashanah and Yom Kippur are already behind us, and it’s party time!

Succos is one of my favorite holidays. I love the smell of autumn in the air, the sound of ruffling leaves as we sit outside to eat and the cool breeze that blows through our little hut as we gather to celebrate. What I don’t love, is the exorbitant amount of food that seems neverending as we roll from one meal to the next for eight days straight! No matter how much one loves cooking, we all get sick of prepping, and even eating, that much!

So…. here are some tips to help us all manage and get through the cookfest:

1. This seems pretty obvious but DON’T. COOK. SO. MUCH.! Let go of the stereotypical meal of fish with dips and salads + meat and/or chicken with several sides + dessert. Instead, lighten things up with a composed meal that consists of a small plated appetizer – fish, if you’re traditional, or something vegan, if you’re not. Then move onto the main course – a large salad, festive roast or chicken with one starchy side, one vegetable and something kid friendly. For dessert – spruce up some Duncan Hines brownies with some tahini, oreos, frozen cookie dough or whatever you wish and serve with ice cream.
2. Plan themed menus! This keeps things exciting instead of boring and repetitive. I love to do a Mexican, Israeli, or Asian meal over Succos. Check out this post for some ideas!
3. Reinvent leftovers! Instead of throwing out that leftover chicken soup, why not make chicken pot pie? Or repurpose your leftover roast into a Shepherd’s pie. If you think outside the box and try to repurpose your leftovers, you can make a whole new meal without having to cook much at all.
4. Cook once, use twice! When prepping for the first days of the Chag, prepare a double portion of things like pulled beef, grilled chicken or hummus and use them a bunch of different ways.


Here are some suggestions:

Pulled beef: scroll to the bottom of this post for my super easy pulled beef recipe. It freezes great so make a double portion and freeze for later – pull and freeze in the sauce.
Serving suggestions: pulled beef sliders, nachos, tacos, bourekas, Shepherd’s pie, serve over hummus or mashed potatoes.

Grilled chicken: prepare a large portion and wrap smaller portions and freeze.
Serving suggestions: chicken salad, chicken wraps, fried rice, lo mein, ramen bowls, summer rolls, eggrolls.
Recipes:
grilled chicken wedge salad with carrot ginger dressing
grilled chicken fattoush with za’atar ranch
grilled chicken salad with jalapeno honey mustard
grilled chicken shawarma salad
sheet pan chicken fajitas 5 ways
farro grain bowl
sesame linguini with grilled chicken
Asian chicken salad
curried chicken lettuce wraps

Hummus: make a large portion of hummus and repurpose with different toppings.
Serving suggestions: hummus bassar (you can also use baharat, taco seasoning, shawarma spice…), humshuka – hummus with shakshuka on top, hummus with shawarma chicken, hummus with falafel, hummus with chickpeas, hummus with beets, hummus with roasted eggplant and pomegranate seeds, hummus with olives…

Grains or Pasta: make a large batch of pasta or grains of choice like quinoa.
Serving suggestions: pasta salad, pasta bolognese, lo mein, baked ziti or quinoa salad, quinoa patties, quinoa chili, quinoa stuffing.


I hope these ideas helped you manage the cooking frenzy ahead! Wishing you a Chag Sameach!

Related Recipes:

bourbon apricot BBQ chicken
drunken hasselback salami
bourbon honey cake balls
turkey meatballs with red wine cranberry marinara
2 ingredient lazy meatballs

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Perfect for Pesach Giveaway

Thursday, March 30th, 2017

It’s different when you see a new cookbook on the shelf that you’ve never heard of before, and when you’ve actually watch that baby grow from the very beginning. You see, Naomi Nachman is a good friend, and with her friendly and outgoing personality, anyone that meets her (or follows her on social media @naominachman!) feels the same. Naomi has been open about her cookbook journey from the very beginning, and I was lucky enough to spend a day getting a behind-the-scenes look at some of the recipe development and food photography for this book. I even tested some of the recipes in the book for Naomi so it’s hard to be biased! Instead, I’m just going to share about the book, rather than reviewing it, because honestly, do you all really need my critique here?

Perfect for Pesach is exactly what it sounds like – perfect. for. Pesach. Except the recipes really work for all year round – especially for those of us who eat mostly gluten free, and those who honor strict Pesach customs that don’t allow us to use any store bought processed ingredients. I love that the book has a range of healthy and indulgent recipes, from how to make zoodles and cauliflower fried rice, to pastrami meatballs (recipe below) and fudgy chocolate bundt cake. Looking at the beautiful photography (thanks to the talented Miriam Pascal of overtimecook) it’s hard to believe that these recipes are truly kosher for Passover (hello lemon curd trifles)!

If you’re going to want to buy a Pesach cookbook, it should probably be from someone who spent two decades catering Pesach meals for clients with individual needs and requirements. Naomi shares make-ahead tips and well as freezer suggestions that are super helpful as well as cooks tip and year-round notes on most of the recipes. The cookbook has a really nice range of flavors – from Syrian inspired cauliflower crust lachmagine (you know I’m making that!) to Hawaiian poke (recipe below) and tequila lime chicken to herb crusted lamb shops. Of course you’ll also find traditional favorites like matbucha, salad nicoise, gravlax, Pesach cholent, chocolate mousse and so much more.

As for me, I’ve got the quinoa hummus, chimichurri coleslaw, maple glazed rack of ribs and frozen red wine strawberry mousse bookmarked.

Of course I’m giving away a copy of Perfect for Passover, so see the details below to enter!

As part of this Pesach giveaway, I’m also giving away a copy of Duby’s Pesach Lists which includes:

• Tips on making Pesach for the first time
• Cleaning checklists
• Shopping Lists
• Budgeting Tips
• Menu and calendar templates
• Last minute reminders
• Printable labels for your Passover cabinets
• Games / Activities / Discussion ideas to make your Seder more fun

You can read more about it on dubyspesachlists.com.

GIVEAWAY DETAILS:

To enter the giveaway to win a copy of Perfect for Pesach + a copy of Dobys Pesach Lists:

1. Leave a comment below letting me know your favorite Pesach dish.
2. For an extra entry, leave a comment on the giveaway post on Facebook or Instagram sharing what you love most about Pesach.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Monday, April 3rd, 2017.

SAMPLE RECIPES:

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Turkey Meatballs with
Red Wine Cranberry Marinara

Monday, August 3rd, 2015

Ah the classic childhood favorite, meatballs! We all love them, but we get so bored of them, don’t we? I’m always trying to reinvent the classic meatball, whether it’s quick and easy lazy beef meatballsmelt-in-your-mouth veal meatballs, or even baked chicken meatballs, there’s something for everyone. One thing I hadn’t tackled yet is turkey meatballs.

Now when KOL Foods sends you 100% pasture raised ground turkey, you can’t just make any meatball. You gotta be good to your meat (or in this case, poultry) and make sure it doesn’t dry out! And that my friends, can only be done with REAL bread. Yes, real, organic, GMO-free poultry deserves only the best, so mass-produced dry breadcrumbs just doesn’t cut it. Soaking the bread in almond milk creates a wet binder to keep the turkey super moist. Say goodbye to the dry, bland turkey balls of your past because KOL turkey is about to change your meatball horrors forever!

Now the perfect, moist turkey ball can’t just swim in boring old marinara either. I had to up the ante on that too, starting with a Casa Del Cielo Cabernet reduction from kosherwine.com. You can’t go wrong with cabernet now can you? The red wine reduction gives the marinara a great depth of flavor, and the addition of cranberry sauce just brings everything together for a thick and rich sauce.

It’s not every day that I spike my marinara with cabernet, but KOL is hosting a special Rosh Hashanah Cooking with Wine contest, and I created this recipe in it’s honor! They’ve got a whole roundup of recipes featuring different wines from kosherwine.com, so head on over to the contest page to check them out! You can also enter their GIVEAWAY to win $150 gift certificates to KOL Foods and KosherWine.com! Click here to enter!

Can you believe someone is already having a Rosh Hashanah giveaway? Are the high holidays really just around the corner?! {Insert Meltdown}… Bring on the kosher wine ‘cuz I’m going to need a few glasses!

Speaking of the holidays and wine, I’ve got plenty of boozy recipes on the blog, like this mulled wine cranberry sauce, cherries in red wine syrup, and my very first blog post ever (!!) chicken with port wine cherry sauce. This honey roasted za’atar chicken with red wine and dried fruit is my favorite Rosh Hashanah dish, and these Moscato poached apricots make the most of the summer fruit before they go out of season.

Whether you’re cooking with wine this holiday or not, we can all use a glass or two (or three), especially with the month-long cookfest that’s coming up soon, so lets raise a glass…L’chaim!

This post is sponsored by KOL Foods & kosherwine.com. All opinions are my own. 

Related Recipes:

melt-in-your-mouth veal meatballs
2-ingredient lazy meatballs
baked chicken meatballs

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