The majority of Jewish holidays use food to celebrate– either by eating something specific or by not eating anything at all. Passover is the week when you don’t eat wheat and instead substitute matzo for all your bread cravings (Matzo pizza, matzo lasagna, cake with matzo meal…). When I was younger we would have the week off from school and really didn’t have to face too many non K for P temptations. Now that I’m older, it’s not as simple. This morning I found myself faced with a rare opportunity: Passover weekend. At my own house. With enough time to make a proper brunch. Can you guess what happened?
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Raspberry Balsamic Chicken
I wanted to name this post * Balsamic Chicken, but I thought that would make me a little too nerdy. * is a wildcard. When used it search, it can stand for anything. This recipe is the same way! This week I made raspberry balsamic chicken, but you could also make honey balsamic, maple balsamic, strawberry balsamic… you get the point. (Ok, so it’s still just as nerdy when I talk about it in the post) If you are a new cook or just someone looking to add an amazing go-to recipe to your repertoire, keep reading!
Garlic Ginger Bok Choy and Mushrooms
On nights when I get home from work late or go to the gym, I usually try to prepare a quick meal that can be ready to go in less than 30 minutes. Often times I will turn to pre-marinated meats and then cook a side dish to compliment it. When I do this, I like to get inspired by the flavors in the main dish to create a nice, harmonious meal that doesn’t feel thrown together. This week, I got ginger teriyaki marinated chicken as a main and some baby bok choy to be the star of my side dish. I knew that in order to get my husband to enjoy a somewhat bitter green with a crunchy heart, I would need to pair it with something he knows and loves: mushrooms. That’s how this recipe started.