Today is November 23, 2024 / /
Today is November 23, 2024 / /
New Chickpea Spaghetti from Tolerant Chicago…Tolerant, a minimally processed legume-based pasta brand of Barilla Group, has expanded its portfolio with the launch of organic chickpea spaghetti. The new spaghetti contains no fillers, additives or binders and is certified organic, gluten-free, non-GMO Project verified, vegan and kosher certified under the Orthodox Union (OU). The pasta contains Continue Reading »
Ingredients 4 boneless skinless chicken breasts 2 teaspoons minced garlic ¼ cup minced onion ¼ cup brown sugar 2 teaspoons olive oil 2 teaspoon butter 1 teaspoon dried mustard Salt & Pepper Instructions In a small skillet, sweat the onions in the butter. Once the onions are translucent, add the olive oil and the garlic. Cook until the garlic is tender – do not over cook. Remove Continue Reading »
What You’ll Need 1 cup chunky peanut butter 1 cup confectioners’ sugar 1 tablespoon butter, softened 1 cup crushed pretzels 1 cup chocolate chips What to Do Line a rimmed baking sheet with wax paper. In a medium bowl, stir together peanut butter, confectioners’ sugar, butter, and pretzels. Roll into 1-inch balls and place on Continue Reading »
What You’ll Need 1 (12-ounce) package wide egg noodles 1 (16-ounce) container sour cream 1/2 stick butter, melted 1/3 cup grated Parmesan cheese, divided 1 clove garlic, minced 1 tablespoon chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon black pepper What to Do Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray. Cook Continue Reading »
Ingredients 1.5 lbs boneless, skinless chicken breast 1/4 cup lime juice 1/4 cup avocado oil 4 garlic cloves minced 1/4 cup fresh cilantro chopped 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon oregano 1/4 teaspoon pepper Instructions Mexican Chicken Marinade In a blender add everything but the chicken breasts, and blend together. If you do not have a blender, that’s okay. Just chop the cilantro and whisk it all together Continue Reading »
Ingredients: 2 cups sugar 1 cup oil 4 eggs 1 1/2 teaspoons baking powder 1 1/2 teaspoon baking soda 1 teaspoon cinnamon 2 cups flour 1 (15 oz) can pure pumpkin 1 cup chocolate chips Directions: Preheat the oven to 350 degrees. Beat the first 3 ingredients together: sugar, oil and eggs. Add next 4 Continue Reading »
Perhaps the most well-known dish to serve for Rosh Hashanah is apples and honey. The symbolic dipping of apple slices into honey translates into a sweet new year, and the tradition is hundreds of years old as it was mentioned in the writings of Rabbi Jacob ben Asher, who codified it into Jewish law in Continue Reading »
With its earthy toasted buckwheat groats (kasha) and schmaltz-slicked bowtie pasta (varnishkes), kasha varnishkes is pure Ashkenazi comfort food. First recorded in the mid-19th century Yiddish play “Die Mumeh Sosye” (Aunt Sosya), kasha varnishkes has reinvented itself numerous times, from a kreplach-style noodle dish to the farfelle version we know today. While it has waxed and waned Continue Reading »
INGREDIENTS 2lbs boneless chicken breasts, cut into bite-size pieces 1 -2tablespoon olive oil 1garlic clove, crushed 1⁄4teaspoon ginger 3⁄4teaspoon crushed red pepper flakes 1⁄4cup apple juice 1⁄3cup light brown sugar 2tablespoons ketchup 1tablespoon cider vinegar 1⁄2cup water 1⁄3cup soy sauce DIRECTIONS Editor’s Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street. Heat Continue Reading »
Take the Kosher Dill Pickle, which was popularized by Jewish immigrants in New York’s Lower East Side in the late 1800s and early 1900s. Initially, their kosher label came from the Jewish Orthodox Congregations of America. Nowadays, “kosher” has little to do with Jewish dietary law, and instead refers to the pickle’s characteristics: pickled in a salt Continue Reading »
Recent Comments