Is it Pesach yet? For all the build up I've been hearing, you'd think it started tomorrow. Thankfully, we still have two more weeks to indulge in all the flour-laden goodness we can.
So this week I'll share a fun and kid-friendly recipe that you can still enjoy for the next fortnight. For the next few weeks I'll show you some great Pesach recipes for your holiday, plus ways to adapt existing recipes without losing any flavor.
“What are wheat berries?” you may be thinking. The truth is, they’re exactly what they sound like: the hard, round kernels of the wheat plant. When cooked, they’re a nice, chewy and healthy alternative to rice or barley.
There are many different varieties of wheat berries – hard and soft, red and white, and they all have slightly different cooking times, so consult the package you buy. They will likely be labeled as “wheat berries” or “whole grain wheat” in the store.
One last nourishing dish for the vestiges of winter.
I can just feel a few hints of spring slowly approaching, but with a few cold, cold nights still on the horizon, it’s time for one last delicious and filling stew.
This beef stew is really a catch-all for leftover produce in your house – I definitely threw in some things that were hanging around the fridge, and you can do the same. It would certainly be nice with sweet potatoes instead of the regular kind, or additions of celery and corn.
Impress your guests with this jewel-toned chicken dish.
I mostly like this recipe because it makes a really great impression. Your guests will slice in to their chicken breast and be treated to a jewel-colored filling of sweet potatoes and spinach, which also happens to be pretty delicious.
A budget-friendly take on this traditional Ashkenazic dish.
The past few weeks in the Nosh Pit have been filled with meaty stews and soups, like Chicken and Dumplings, and Mini Meatball Soup. I suppose that’s because in my mind winter=hearty foods=meat. But I’m here this week to disprove myself! Because hearty dishes can in fact be made for vegetarians, vegans, pescatarians – you name it.
One of my favorite things to do is flip through cookbooks. Especially ones with photos. And the first things I always flag are desserts I can make without having to leave the house. A recipe where every ingredient is already in my cupboard/fridge/secret snack hiding spot.
The Nosh Pit: A Southern comfort food that seems awfully familiar.
This is the second week in a row I’m sharing a recipe for a soup or stew, and I won’t apologize. As I write this, weather.com informs me it is a sunny 25° F outside the office – with a wind chill factor of 14°. What – did you expect me to go outside and check?
Nosh Pit: A hearty, family friendly soup - in an hour!
Every few weeks I seem to get up on my soapbox here at the Nosh Pit (which is more likely to be a vegetable crate) and sell you on the merits of soup. I think by now I should be preaching to the choir – soup, soup soup – and all the more so if it’s a one-bowl, protein-veggies-carbs dinner.
Spice up a grain salad with tropical fruit and toasted seeds.
Most recipes I create start with one thing: opening up my kitchen cupboards and staring listlessly inside. Then I turn to the fridge, and after contemplating various containers of leftovers, I regroup in my mind with what I want to make, what I have and what I need to buy.
Some things are just meant to be together. Hot chocolate and marshmallows. Macaroni and cheese. French fries and ketchup. And while I frequently break all of these food regulations, there is one I try to create as much as possible: peanut butter and chocolate.
I’m certainly not alone in my love for all things Reese’s-inspired. In fact, I brought a batch of these incredible brownies to the office when former staff writer Sharon Udasin left to move to Israel. She was always asking for this combination, and I was happy to oblige.