February 18, 2019

Shakshuka is a dish of eggs poached in tomato sauce. The word shakshuka means “a mixture” in Arabic slang, specifically Tunisian Arabic. Tomato based stews were common throughout the Ottoman Empire but were originally cooked with minced meat or livers. Jewish communities in the Ottoman Tunisia created the pareve version with eggs in place of meat.  To me, Shakshuka always hits the spot. It's kind of a no-brainer. Healthy, low maintenance, great depth of flavor; lots of veggies, lean protein, what more could a girl ask for? And though this is traditionally a breakfast dish, I often use it for an inexpensive and easy weeknight dinner. 

1 tablespoon olive oil

1 shallots

2 cloves garlic, minced

1/2 red bell pepper

1 jalapenos

1 28oz cans crushed tomatoes, preferably fire roasted

1/4 cup tomato paste

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon salt

Up to 8 eggs

Parsley or cilantro, optional for garnish

  1. Finely dice the shallots and mince the garlic cloves. Heat a large pan with 1 tablespoon o...

December 17, 2018

Hello and Happy Monday! How was your weekend? Full of fun and adventure? Sounds awesome! Oh, me? Thanks for asking. I spent pretty much my entire weekend making linzer tarts. #NoRegrets.

I'm not sure how this all started but I think I saw someone making them on Instagram and thought "Wow, that seems easy. I should try it," which is how most things in my kitchen start. From there it became testing a couple different recipes to find the one I like most..but first. 

My husband looks at me and asks me why half the cookies are missing the center. With all due to him, there's powdered sugar  on half the cookies and jam on the other half, surely he should be able to figure this one out, yes? So I respond, "they're linzer tarts.' To which he says... AND I QUOTE..."What's a linzer tart?" This is grounds for divorce, yes? (JK; he is my better half in every way, besides dessert.) So my husband has never had a linzer tart. To add insult to injury he continues with, "that doesn't seem like a Jew...

December 5, 2018

I wasn't going to bother with latkes. Since I started this blog my goal has always been to bring something new to the table. Sure, sometimes I make a dish that other people have made, it would be hard to only bring completely original ideas, but the point is to not post a recipe just for the sake of posting a recipe. There are hundreds, if not thousands, of perfectly good latke recipes and I wasn't sure that I had anything to really bring to the latke space, until now. 

I was doing my weekly grocery shop, searching Whole Foods for inspiration when the cauliflower rice caught my eye. I haven't googled it, but I'm confident a cauliflower latke exists. After all, we're living  in the golden age of cauliflower, where you can substitute cauliflower for prettty much any carbohydrate. But a cauliflower pizza latke. Now that I had to google. 

Sure enough, I am a genius. (Half kidding.) They do not exist and far be it from me to deprive God's green earth of one of the greatest food...

December 3, 2018

I've been making an insane amount of surprise cakes lately. This certainly was not a mission I set out on. I wanted to try one - JUST ONE! - of these surprise cakes for my website's birthday, but I should have figured once I showed the world I knew how to make instagram's favorite cake it would take off. 

Shortly after I posted the first cake, a client of mine requested one for her son's birthday. Despite the havoc it wreaks on my kitchen, I obliged. I'll note that when you live in 900 or so square feet, the sprinkles end up in about 450 of those. A couple months later my three (going on thirty) year old niece called me and asked if I could make her birthday cake. She had three strict requirements: candy, sprinkles, and a cherry on top. Only a monster can turn down a three year old, but even if I were a monster, this girl does not take no for an answer, (no, not even from a monster) so once again I obliged. In between all of this, I had the idea to do a Chanukah surp...

November 26, 2018

Well, Thanksgiving has come and gone so this recipe may be a little belated, but what's a girl to do when shes got 1/2 a bag of cranberries and some apples that have been sitting there for...a while? Make a dessert, of course! 

I'd wager that a good 50% of the things that come out of my kitchen are motivated by a race with time. If the lettuce is about to go soggy, it ends up sauteed in my eggs; tomatoes going soft turns into a sauce; bananas going bad becomes a banana bread. It's a theme that's shown up in my recipes and it's something I really believe in. If you have something going bad, 9 times out of 10 there will be a way you can repurpose it. Think of those foods as a Chopped challenge; why throw them to waste when  you could be challenging your creativity and maybe even coming up with a signature dish in the process? Not creative? I get it. Google it! I guarantee if you google "what to make with soft apples" you'd get many, many hits. 

On to...

November 19, 2018

I'm not really a soup person. If you're like me, you probably want to chew your calories, not slurp them, but ramen soup is in a league of its own. Yes, it's a broth. But it's a broth with 2  (or more!) proteins, carbs, veggies and spice. My kind of soup. 

Ramen is also all about building layers of flavor. For this reason I recommend using dark meat chicken and baking the chicken  before placing in the soup. Dark meat chicken has more fat and fat, generally, means flavor. And by baking the chicken beforehand, you avoid that boiled chicken taste that I generally associate chicken soups with. 

For this reason I also use mushrooms to build this soup out. Mushrooms are meaty and have umami. I specifically recommend using Hen of the Woods mushrooms here because they are the meatiest of mushrooms.  

INGREDIENTS:

1 pound chicken drumsticks or wings 

1 tablespoon sesame oil 

1 carrot, diced

1 medium sized yellow onion, diced 

1 large maitake (hen of the woods) mushro...

November 14, 2018

Thanksgiving is coming and, well, my friends, you can't pick your family. The good news? You can pick your cookie! 

I've always thought Thanksgiving was overrated. Does anyone really like turkey that much? I mean, I don't mind it but if I'm being honest I prefer chicken. And if you're going to pick a protein that symbolizes a holiday - a protein you're supposed to look forward to - why not pick something more exciting like...duck?

And now that I'm thinking about it, duck really makes more sense. It's still a poultry but it's definitely more exquisite. It's not really found outside of its bird form the way turkey is (ground, etc.) And it requires a good amount of technique to cook so it would make sense that we would only have it one day a year. All in favor of changing Turkey Day to Duck Day say I! 

 Ok, I have really digressed. 

Now that you know my feelings towards turkey it's no wonder I've decided to bring you a dessert recipe for Thanksgiving. Maybe I'm w...

November 7, 2018

 ...and a Kosher one at that. 

1. Start with a board: Though Charcuterie boards originated in Italy and have been around since probably forever, I find they fall into the "millennial-made-for-instagram-circa-now" category. And if that's the look you're going for (you're here, so I'm guessing it is,) I really love a wood or marble board. These are fairly inexpensive and are available on Amazon or in mass quantities at TJ Maxx and Home Goods. As far as shapes go, you can really have fun with it. Round, square or rectangle all work. If you're worried you don't have the right kind of board, any wood cutting board looks really rustic and nice. If you're in the mood to shop, I've linked some versions below. I myself used the round wood one.

2. Pick 3-5 different meats: In terms of how many meats to serve, I think 3-5 is the sweet spot. If you serve any more it can get a bit overwhelming - people won't remember what's what and may be inclined to skip it -...

October 22, 2018

I've always considered myself very efficient in the kitchen. Even when I was working a full time office job, I could go to work, go to the gym, come home and shower and still have dinner on the table by 8pm. Because of this, I've generally regarded "one pan" dinners as a kind of Pinterest gimmick. But color me converted. 

Don't get me wrong; I'm still an efficient cook. But you know what I'm not? Someone that likes to clean. I do it because I like cleanliness, but there are a lot of things I'd rather do than clean, including  keep a chip-free manicure. So enter: the one pan dinners. 

I started with a sheet-pan chicken, which I hope to bring to the website soon. Then I tried this chicken and rice and I really love it. I love that its a protein and a side (great for Shabbat cooking,) and I love that the chicken and the rice are great together but great on their own! Mostly I love how little prep work it takes! On to the recipe!

Ingredients

4 skin-on chicken quarters + 6 skin-o...

October 17, 2018

I've never had cookie butter in my life.  I'm giving you a minute to let that sink in. 

Is it a new phenomenon? I wonder. It's possible its not; we weren't really  a house of peanut butter and nutella and the like. "Chazerai," my mother would call it. That's 'junk food' in Yiddish. Chazerai indeed. She isn't wrong. Two slices of this pie and I could practically feel a pimple forming. You know what they say,  beauty is pain.  And they're right; a life without cookie butter is a life of pain. 

Anyway, about a week ago I came into 5 jars of cookie butter. In the words of Dua Lipa, "one kiss it all it takes." I immediately started tinkering and behold, a star was born. Not Lady Gaga. Not even Barbara Streissand. No. My pie was the star.

I'll spare you the details but know this. This pie is five ingredients and it needs no baking.  You need no skill -  just time and patience. Want to show off? This pie is your new party trick. Happy "baking!"

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Noshpitality is a website for all things home, cooking and entertaining, with a focus on healthy, Mediterranean inspired kosher style recipes. 

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