October 9, 2018

You'd have to be crazy not to love brussels sprouts. Right? Right. 

I've always made my brussels sprouts simply roasted, but lately I wanted something a little different. Here, I've paired them with the balsamic glaze that you may recognize from my Chicken Milanese. It's simple, a little sweet and a lot delicious. Try this one out on the kiddos - I think they'll like it. 

Serves 2-4 as a side

Ingredients:

3 cups brussels sprouts 

1/4 cup balsamic vinegar 

1 tablespoon light brown sugar 

2 tablespoons olive oil 

salt to taste

pomegranate arils for garnish (optional)

1. Preheat oven to 450°F

2. Bring a large pot of generously salted water to a boil. Prepare a large bowl of ice water 

3. Clean the brussels sprouts by removing the stem and outer leaves and cut them in half. 

4. When the water comes to a boil, drop in the brussels sprouts and boil for one minute. Strain the brussels sprouts and transfer them to the ice water bath to stop the cooking. Once the brussels sprouts cool, strain them again. Tr...

September 30, 2018

Now that the holidays have come to an end (for now, anyhow) it’s back to eating somewhat normally. And while these cookies are by no means low calorie, they’re at least void of any kind of oil, butter or margarine, making them a slightly better alternative to the usual chocolate chip cookie. 

If you’re looking to trim the sugar or carbs in these you can use less sugar - 1/2 cup in place of a cup - and 1 cup of whole wheat flour in place 1 cup of all purpose flour. These biscottis are the real deal in terms of flavor, but there isn’t much lost with those slight tweaks. 

 Ingredients 

3 large eggs 

1 tablespoon vanilla extract 

2 tablespoons chocolate spread 

1 cup sugar  

2 cup all purpose flour +  more for  working 

2 teaspoons baking powder  

1/4 teaspoon salt 

1/4 cup mini marshmallows 

1/4 cup chocolate chips 

1/4 cup graham cracker crumbs 

chocolate spread and marshmallow fluff for drizzle  

1. Preheat oven to 300°F. Prepare a baking sheet with parchment paper...

September 20, 2018

I don't have children of my own but if the TV ads, magazine articles and Facebook posts are true, it is hard to find an easy, quick and healthy breakfast option for kids to eat before school. Presumably you want something with a good amount of protein, healthy carbs and fats and fiber to keep kids full. But kids are picky, and they don't really want to eat anything healthy. The solution? Trick 'em. 

Pretty much every time I go to visit my niece we end up baking. She's only 3 years old but for whatever reason anytime she throws a tantrum I can easily distract her with the idea of getting in the kitchen. Usually we make some kind of cookie and by the time the cookie is out of the oven she's completely lost interest in it. (She usually asks if we can not bake them - like her aunt, she prefers the cookie dough.) On my most recent trip, my sister in law asked if we could make something healthy. We made a version of these muffins (I tweaked them a bit since)...

September 17, 2018

I recently posed the question on my instagram, "Are we into lettuce cups" and to my surprise only 67% of people said yes.I find this answer somewhat controversial. Allow me to explain.

I discovered lettuce cups during college, and since then I've consistently leaned on them as a go-to at home option. One of the things I miss most when eating healthy is the experience of eating with my hands. All the foods that are off limits to me when I'm trying to "be good" are foods I would eat with my hands. Pizza - eat with your hands. Bagels - eat with your hands. Sandwiches - eat with your hands.  Tacos - eat with your hands. You get the idea. There is something about the experience of eating with your hands that very much appeals to me. Often times when I'm in a restaurant and looking through a menu, what draws me to order a pizza or a sandwich over a salad is not the contents of either, but that if I go with the former I can eat with my hands. 

I recognize that others ma...

September 6, 2018

My first cocktail post! 

Truth be told, I'm not much of a cocktail drinker, I much prefer wine. But I've been making Old Fashioneds for years, so don't doubt me! 

When I met my husband he really didn't drink. I think he ordered a Gin & Tonic on our second date even though he never drinks gin.  He was just the kind of guy who didn't have "a drink." Fast forward a couple of months to when he met my father, an avid drinker, who turned him on to scotch. And while he usually drinks his scotch neat, every so often he mixes it up (pun intended)  with an Old Fashioned. 

The recipe is usually pretty easy: some sugar, some bitters, scotch, a little water and an orange peel. But in honor of Rosh Hashana I decided to have a little fun with this Apples & Honey Old Fashioned. 

If you find it a little sweet, just adjust for less honey or more scotch. Too whiskey forward for you? Add more apple juice or more honey. I think this is a great starting point - not too sweet and not too strong - but f...

September 5, 2018

Ok, I'm being dramatic. 

Lately it seems like you can't escape the trend that is celery juice. If you've been living under a rock without Instagram access, people have been drinking 16 ounces of pure celery juice on an empty stomach, a trend popularized by the Medical Medium

The celery juice claims are as dramatic as the title of this post. The Medical Medium himself claims that celery is a miracle  juice, a powerful healer, and that if we knew it's true benefits, we'd all be drinking celery juice. I'm not sure how true that is - I'm generally weary of bombastic claims - but here's what I do understand and believe to be true about celery juice. Celery is low in calories but high in fiber, potassium, vitamin K and powerful antioxidants. And since there is seemingly no harm in consuming celery, I decided to jump on the celery juice bandwagon. 

You might be thinking - why bother? Well, one thing you hear a lot about celery juice is that it's great for your gut. Despite, or maybe in sp...

August 29, 2018

Not all desserts are created equal and by that I mean some, like this one, are for those of who enjoy the fuss and the mess of an elaborate dessert. Other desserts are for those who consider themselves much more of a cook, and maybe not even a very good cook. This Apple Cinnamon Bread Pudding falls into the latter category. 

Bread pudding, you might be thinking, sounds intimidating. Well, it isn't. So much so that I imagine if I were ever on an episode of Chopped I would definitely find a way to make the basket ingredients into a bread pudding. The ingredients are simple, the prep takes almost no time and it's nearly impossible to screw up. Which is why it's the perfect Rosh Hashana dessert. When you're cooking for big groups and are focused on appetizers, mains and sides, it can be easy to dismiss the thought of making dessert. But if you've got an extra 30 minutes, I urge you to reconsider. 

Ingredients

5 gala or honey crisp apples 

2 tablespoons margarine or butter 

2 tablespoo...

August 14, 2018

If you spend enough time on Instagram, you know that summer is "tomato season." But when you have access to pretty much every vegetable 365 days a year, what does tomato season even mean? I use tomatoes almost every day when I make my favorite chopped salad. But moving into summer means moving tomatoes from a supporting one to a lead one and that's where this salad comes in. 

Tomatoes are the star here. We've got two varieties - heirloom and cherry - and we're pairing them with some of their best supporting actors - namely, basil and mozzarella. This salad is light, colorful, flavorful and extremely easy to make. Want to keep it dairy-free? It's truly just as good without the cheese. 

NOTE: You'll see down below that I blanched the tomatoes and removed their skin. This step is optional though recommended. In the photo above I have not removed the skin. The process of blanching and peeling softens the tomatoes a bit and also warms them just slightly. If you've got the time and patien...

August 6, 2018

Recently I was watching the documentary on Netflix by Michael Solomonov (acclaimed Zahav chef) titled "In Search of Israeli Cuisine."  The documentary features Solomonov traveling Israel, meeting with Israeli restauranteurs and food critics in search of an answer to the question "is there a real Israeli cuisine?" If you ask me the question is, yes. If pizza and pasta have become "American food," than why isn't Shawarma and Falafel Israeli food? Furthermore, what else would call something as inherently Israeli as the Sabich sandwich? But then again, no one is asking me.

If you know me, this documentary spoke to me for very obvious reasons. I inhaled it the way Carrie Bradshaw inhales Vogue and found myself taking notes in the notes app on my iPhone. Have I mentioned recently how weird I am? Moving on..

One of the places he visited, and I apologize for not knowing the name, was serving kebabs on cinnamon sticks. If you follow me on instagram or you've seen any of my meat rec...

July 17, 2018

Growing up, when the stone fruits in my house were past their peak my mother would always turn them into a cake. It was always a surprise because there was never an occasion and my mother, admittedly, hated to bake. But this cake was the thing of my dreams. She'd urge me to wait for the cake to cool but there were more than a few times when I'd take the risk and end up burning my mouth. Totally worth it. Something about those warm peaches and plums, I can't get enough. 

I'd wanted to take a shot at my own version for a while but I never seem to let my fruit get past their prime and it seemed wasteful to put perfectly ripe fruit into a cake. But as I was heading out to travel for a week, rather than packing the fruit for the plane, I popped them in the freezer knowing I'd turn them into a cake upon my return. 

Happens to be the following week was my birthday so I was able to make and eat cake under the "birthday cake" guise. I love the way this cake came out and I mostly love it beca...

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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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