Mac ‘N Cheese Bundt Cake
Quarantine Cooking Comfort Food. Continue reading Mac ‘N Cheese Bundt Cake
Tag: main dish
Nana’s Beef Brisket
Brought to Ancestreats by Rachel Kaufman from Heeling Vibes. This recipe has been in my dad’s family for several generations–my mom learned it from my Dad’s mom, Rose Freedman. I’d like to think that when Rose’s mom, Bessie Ruth, moved to America from Eastern Europe she brought the recipe with her, at least in her head/heart. I have fond memories of eating my Nana’s brisket … Continue reading Nana’s Beef Brisket
Lamb Chops and Lemony Potatoes
Recipe share by Rachael, Ancesister @ Ancestreats. Who needs teething rings when you can gnaw on lamb chops? My father regales my children with a charming tale of how lamb chop bones were given to me when I was cutting my baby teeth. The story goes that I would be given a bone and gnaw it clean, refusing to give it up long after any rewarding … Continue reading Lamb Chops and Lemony Potatoes
Less is More Stifado (Greek beef & onions stew)
Submitted by Relly. This Greek stew has few ingredients, and is yet so rich in flavors. Since back in the days beef was an expensive product, my grandmother would make this dish for the high holidays, Rosh Hashanah and Passover night. My family and I continue this tradition and have this dish for holiday dinners. My grandmother would go to the market and dig for the … Continue reading Less is More Stifado (Greek beef & onions stew)
Curry in a Hurry – Channa Masala
Submitted by Farah from Coffee Beans and Greens. This recipe is a ‘quick and easy’ and delicious version of the traditional Channa Masala dish, which is usually made with dried chickpeas that are soaked overnight and then cooked in a pressure cooker. Inspiration for this recipe came from a craving for some Indian food and the memory of my mom’s Channa Masala. This dish is … Continue reading Curry in a Hurry – Channa Masala
Part 2: East Coast Stovetop Italian Chicken Diavolo
Submitted by Beth Alyse Snyder, Owner at Guerrilla Makeovers. Growing up in northern New England meant a childhood filled with long, low-lit winter nights perfumed with the cozy, all-day aroma of slow cooking Italian sauces. Our meals were always served family style at the table promptly at 7PM, and every night we would all gather for dinner to connect and discuss our days around the … Continue reading Part 2: East Coast Stovetop Italian Chicken Diavolo
Part 1: West Coast Lemon-Sage Chicken in Wine
Submitted by Beth Alyse Snyder, Owner and Executive Stylist at Guerrilla Makeovers. When I first moved from New England to California, I remember having lots of conversations about California culture with kids who had grown up here. There were so many differences between how we had lived our lives in the two places. What really stuck with me were the differences I discovered in the category of shared … Continue reading Part 1: West Coast Lemon-Sage Chicken in Wine
Diabetic-Friendly “Pad Thai”
Submitted by Mike H. One of the constant challenges for diabetics is what I’d term, food satisfaction. That is to say, how can we prepare or purchase meals that are both delicious and will not raise our blood sugar too much. As a glass-half-full person, I’ve used my diabetes as a catalyst to get creative in the kitchen. I love to eat. Period. And finding a way to recreate … Continue reading Diabetic-Friendly “Pad Thai”
Ketzitzot – Meatballs in Red Sauce
Submitted by Leah. Thinking back to my childhood through my newlywed years, meatballs were always served at special family meals. Both my mother and mother-in-law never strayed from the traditional recipe. Why would they? Everyone loved them so much, including me. If I had to guess they were probably prepared this way for several generations back. Then one lucky year, it was my turn to host the Passover Seder. It was … Continue reading Ketzitzot – Meatballs in Red Sauce
Shakshukah (Eggs Poached in Spicy Tomato Sauce)
Submitted by Batya Stepelman from Sparrows & Spatulas. One of my favorite meals on our most recent trip to Israel was the eponymous dish at Dr. Shakshuka in Jaffa. Shakshuka, also spelled Shakshouka, consists of poached eggs, tomatoes, peppers, onions and spices. Originally from Tunisia (though some say Libya), the dish was made popular in Israel by Tunisian immigrants in the 1940s and 50s. I usually … Continue reading Shakshukah (Eggs Poached in Spicy Tomato Sauce)
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