This 100% whole wheat challah has a secret ingredient that makes it as soft and fluffy as white flour. Only, I'm not sure which it is. I've managed to narrow it down to two, though: a cup of gluten or davening. And I'm pretty sure it's a combination of both. That's right, davening is one … Continue reading Whole wheat challah for Rosh Hashanah
Purim Bannontashen
Once upon a time there was a buffoon of a king who had a tremendous amount of money. He also had a big ego, so he was convinced he was, like, a really smart person. Despite his foolishness, many of his countrymen loved him, and even some Jews attended his bigly party. He ruled over … Continue reading Purim Bannontashen
Moosewood brownies, 2 ways
It's #NationalBrownDay! Because brownies. Below is the real Moosewood Cookbook brownie recipe. They're gooey and taste incredible--like Dunkin Heinz without all the chemicals. I use whole wheat flour, but no matter because there's hardly any flour in them. They're pretty much sugar and chocolate. They're heavenly. But on any ol' day, I generally steer clear … Continue reading Moosewood brownies, 2 ways
Insanely good apple cake
This apple cake from Smitten Kitchen has become a regular at our Rosh Hashanah table. I use whole wheat flour, replace the oil with apple sauce and reduce the sugar by half to make it healthier. It's insanely good...that is, unless you eat all the apples off the top when before you serve it. Shana … Continue reading Insanely good apple cake
Yogurt bar & pancakes on Shavuos
As far as I'm concerned, for all that the upcoming holiday, Shavuos, lacks in detailed laws, it makes up for it in delicious foods. I'll take a buttery, broiled filet of fish over a roast any day. Our main course on Shavuos always features fish, coupled with a salad of greens, topped with feta cheese. … Continue reading Yogurt bar & pancakes on Shavuos
Cinco de Mayo pudding
Before I even heard of Mark Bittman, I was making this NY Times recipe for Mexican chocolate pudding. And while I spent most of today thinking about Yom HaShoah, Cinco de Mayo tends to better lend itself to a recipe post. Besides, I could use a chocolate pick-me-up. MEXICAN TOFU PUDDING (from a NY Times … Continue reading Cinco de Mayo pudding
Frozen Passover treats
Do yourself a favor, march over to the dollar store (or if your time is money, go on Amazon), and buy yourself a few packages of popsicle molds for Pesach. Buy a bunch because they break, and use them for the rest of the spring and summer. Fill them with juice and leftover smoothies for … Continue reading Frozen Passover treats
Pesach, Granoladox style
Reposting this from last year, since chometz is going out of style again soon. We start out Pesach with grand plans. We're feeling like royalty--dressed in our finest clothes, the table is set for a king and we even lean to drink our wine. And then, only a few hours into the holiday, the matzah, … Continue reading Pesach, Granoladox style
Granola for Pesach
You didn't think I would go through Pesach without granola, did you? Not when the only thing to eat for breakfast is yogurt, eggs and scary Passover cereal. Yogurt and eggs are fine, but I like to stay full 'til lunch. Granola-sans-oats isn't quite up to par with the real thing, but it's pretty close. … Continue reading Granola for Pesach
Roasted Chickpea Snack
Chickpeas–garbanzo beans–call them what you will, taste lovely in a salad or even on their own. But to roast them with spices is divine. Try this recipe that only takes moments to prepare, and you’ll see what I mean. I suggest sharing them with your family or a friend, otherwise, you’re likely to eat the … Continue reading Roasted Chickpea Snack
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