The Nosh Pit

Apple Cinnamon Muffins

A quick treat, flavored for fall
10/04/2012 - 20:00
Online Jewish Week Columnist

I've spent 8-12 hours making certain desserts, and I can honestly say I love it. But there are plenty of times I am sick of the kitchen, and would prefer to whip up something that takes about 15 minutes. Enter these muffins. With the fall-friendly flavors of apples and cinnamon and the ease of mixing everything in one bowl with a whisk, you'll make these again and again.

Apple Cinnamon Muffins. Photo by Amy Spiro

Tofu, Mushroom and Zucchini Stir-Fry

Throw together a quick, healthy lunch, whenever
09/27/2012 - 20:00
Online Jewish Week Columnist

I have tried a couple times in the past to convert my readers into tofu lovers - with Crispy tofu salad and Vegetarian lasagna. And since I assume I've succeeded in this goal, here's another delicious recipe using the soy bean curd. This is one of my favorite quick lunches or dinners, and I adjust it depending on the vegetables I have in the house - broccoli, peppers and leek are all good choices as well.

Tofu Stir-Fry. Photo by Amy Spiro

Pumpkin Snickerdoodle Cookies

Have your first taste of fall with a spiced-up cookie

09/19/2012 - 20:00
Online Jewish Week Columnist

Snickerdoodles have a pretty funny name, but they're a classic treat. A cake-like cookie with a cinnamon sugar coating, the name for snickerdoodles is likely of German origin, meaning "snail-like." This version of the confection adds in pureed pumpkin for a perfectly fall tasting treat.

Pumpkin Snickerdoodle Cookies. Photo by Amy Spiro

Pomegranate and Apple Chicken

Get into the Rosh Hashana spirit with two of the holiday's classic fruits

09/12/2012 - 20:00
Online Jewish Week Columnist

Rosh Hashana is imminently upon us, and if you're about to cook for two days of heavy meals, you're probably looking for recipe inspiration. Here is a dish that combines to of the major symbols from the holiday - pomegranates and apples.

Pomegranates are important in the Jewish tradition year round - they are one of the Seven Species that are listed in the Torah as special products of the Land of Israel, and were also embroidered on the hem of the robe of the Cohen Gadol in the Temple, and even incorporated into the Temple’s design itself.

Pomegranate Apple Chicken. Photo by Amy Spiro

Apples Galore

Four dishes - two sweet and two savory - with the classic Rosh Hashana fruit
09/05/2012 - 20:00
Online Jewish Week Columnist

Rosh Hashana is coming up and if you're not already menu planning, get to it! While you're at it, consider using these apple-filled dishes - both savory and sweet - to wow your family and friends. For cooking and baking I prefer to use green or yellow-skinned apples like Golden Delicious or Granny Smith, since they hold their shape nicely and don't brown quickly.

1. Rustic Apple Tart

Caramel Apple Pie

Mini Peach-Strawberry Pies

Bring a summer favorite down to handheld size

08/29/2012 - 20:00
Online Jewish Week Columnist

Summer might be my favorite baking season, if only for the proliferation of beautiful fruit pies. But pies aren't always the easiest dessert for any occasion - such as when plates and forks are at a minimum. Enter hand pies, which combine the flaky pastry and tasty fruit from pies with the portability of a cookie. And they're adorable.

Peach-strawberry mini pies. Photo by Amy Spiro

Summer Quinoa Salad

Try a colorful, simple grain salad at your next meal
08/22/2012 - 20:00
Online Jewish Week Columnist

Sometimes I pull together inspired dishes, where I plan out days in advance and visit multiple locations to get all the right ingredients. And other times, I rummage through the kitchen cupboards, fridge and freezer to find whatever ingredients I can for a quick meal. This is one of the latter times, but its no less delicious than if i'd planned it for days.

Summer quinoa salad. Photo by Amy Spiro

Nectarine Streusel Tart

Use summer fruit to make a tasty, impressive dessert

08/15/2012 - 20:00
Online Jewish Week Columnist

There's nothing I love more than a summer pie. Sweet, succulent fruit, encased in flaky pastry - it perfectly epitomizes the late summer months. But pie can be an arduous task, and on hot summer days do not let themselves to toiling in the kitchen.

Nectarine Crumb Tart. Photo by Amy Spiro

Zucchini Parmesan Pasta

Whip up a summer dinner dish in half an hour
08/08/2012 - 20:00
Online Jewish Week columnist

Quick suppers are the name of the game in summer, and ones that use the season's bounteous produce, like zucchini and other summer squash, get bonus points. This super simple dish calls for just a few ingredients, but uses them all to their utmost flavor power. Sweet summer zucchini provide the base, but you can use other vegetables of your choosing. Minced garlic cooked briefly imparts a big flavor - don't add it too early or it will burn quickly.

Zucchini Parmesan Pasta. Photo by Amy Spiro

Creamy lemon ice cream

A pareve or dairy way to cool off in the heat
08/01/2012 - 20:00
Online Jewish Week Columnist

I don't really need to sell you on the joy of ice cream in the summer, do I? Let's face it, I'm hardly the first to recommend such a thing. But in case you need a little convincing, 5 minutes of work can award you with a creamy, tasty, tangy and basically perfect frozen treat, even without an ice cream maker. If you do have one, you can pour this mixture in it to freeze, but it will still be delicious if you don't. Using fresh lemon juice will give it an extra boost, but the bottled stuff works well too.

Creamy lemon ice cream. Photo by Amy Spiro
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