Spanish Rice & Beans

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ tsp. paprika
• 1 ¼ tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. dried oregano
• ¼ tsp. cayenne pepper (optional for added heat)
• 2 cups long-grain white rice (such as jasmine or basmati)
• 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
• 2 (15.5-oz.) cans kidney beans, drained and rinsed
• 3 cups vegetable broth (sub water)
• ⅓ cup sliced green olives

Instructions

1. Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
2. Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
3. Scatter olives over Spanish Beans and Rice and drizzle with parsley oil

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Reheat: Rewarm individual portions in the microwave, stopping to stir every 30 seconds, until hot. Alternatively, you can warm rice and beans in a skillet over medium heat with a splash of water to help rehydrate the grains.
• Freeze: Transfer to a freezer-safe zip-top bag and lay flat in the freezer for up to 3 months.When ready to reheat, let thaw in the refrigerator overnight.

Matzo Balls

Ingredients (this recipe is a double batch)


For soft matzo balls:

• 2 cups matzo meal
• 8 large eggs
• 2 teaspoons kosher salt
• 1/2 cup oil
• 1 1/3 Tbsp baking powder

For firm matzo balls:

• add 1/2 cup water or broth
• omit baking powder

Optional Ingredients

• 2 tsp onion powder
• 2 tsp garlic powder
• 2 Tbsp dried parsley
• 2 tsp dill

Directions

1. Measure and mix dry ingredients into a bowl.
2. Break the eggs, add oil (and water/broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
3. Pour egg mixture into the dry mixture and gently mix with the fork.
4. DO NOT OVER MIX. Treat it like a muffin mixture; if you over mix they will be tough.
5. Place in the fridge for 1 hour.
6. Bring a large pot of water to a rolling boil on the stove.
7. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
8. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
9. DO NOT STIR AT ANY TIME.
10. The matzo balls may be removed from the water with a slotted spoon and served in soup or placed on a cookie sheet and frozen covered for a later use.

Rosh Hashana Apple Honey Cake

 Apple Bundt Cake

CAKE INGREDIENTS

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1½ cups vegetable oil

1½ cups granulated sugar

½ cup brown sugar

3 eggs

2 teaspoons vanilla

3 large apples, peeled, cut into large pieces (tart green pref.)

1 cup chopped walnuts (optional)

• 
  

GLAZE INGREDIENTS

3 tablespoons butter

3 tablespoons brown sugar

3 tablespoons granulated sugar

3 tablespoons heavy cream

¼ teaspoon vanilla

• 
  

INSTRUCTIONS

• Preheat oven to 325°. Grease and flour 12-cup bundt pan or 9x13 pan.

• In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Set aside.

• In the bowl of a stand mixer, add oil and both sugars. Mix until well blended.

• Add eggs one at a time, mixing after each. Add vanilla and mix again.

• Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.

• Spoon the batter into the prepared pan. 

• Bake (75 minutes in a bundt pan or 45-50 minutes in a 9x13-inch pan) until a toothpick inserted into the center of the cake comes out clean.

• Remove cake from oven and cool in the bundt pan for 20 minutes.

• While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 minute.

• Remove cake from the pan and spoon the glaze over the warm cake.

• Cool for a little longer before serving.

Crispy Chickpeas

 

Ingredients

• 1 1/2 cups cooked chickpeas, drained and rinsed
• Extra-virgin olive oil, for drizzling
• Sea salt
• Paprika, curry powder, or other spices (optional)

Instructions

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
• Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
• Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
• Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
• Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

Apple Muffins (Vegan)

Apple Muffins

Dry ingredients

• ▢2 ⅓ cups (290g) all-purpose plain flour, (note 1 for gluten free)
• ▢⅔ cup (125g) packed brown sugar, coconut sugar or granulated sugar
• ▢3 teaspoons baking powder
• ▢1 teaspoon ground cinnamon
• ▢Pinch of any good-quality salt

Wet ingredients

• ▢1 (~180g) medium-sized apple, chopped roughly or finely
• ▢1 cup (250g) dairy-free milk
• ▢½ cup (125g) light-tasting vegetable oil
• ▢1 tablespoon apple cider vinegar, optional
• ▢1 teaspoon vanilla extract, optional

Topping (optional)

• ▢½ (~90g) medium-sized apple, chopped roughly or finely
• ▢2 tablespoons raw demerara sugar

Instructions

• Preheat the oven to 350°F. Line a muffin/cupcake tray with liners.
• Add all the dry ingredients to a medium or large bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl (except the apple) and mix until just before it's combined. Add the chopped apple and fold until the apple is evenly dispersed.
• Use an ice cream scoop or a large spoon to divide the batter into your muffin tin.
• Optional: Scatter the remaining chopped apple and granulated coarse sugar on top.
• Bake the muffins in the oven for 20-25 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it, though some crumbs are fine (note 3).
• Cool the muffins in their tray for 10 minutes then allow them to cool on a wire rack.
• Enjoy the muffins warm or at room temperature! The muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy raw sugar topping will soften after 1 day.

Notes

1. To make gluten-free muffins, substitute the plain flour with 1 ½ cups (150g) almond meal and 1 cup (160g) gluten-free all-purpose flour
2. This recipe will make 12 standard muffins or around 8-10 larger cafe-sized muffins.
3. For cafe-sized muffins, bake them for at least 25-35 minutes (depending on the size of your muffins) or until a toothpick comes out clean.

Impossible Meatloaf

INGREDIENTS

12 Ounce Package Impossible Burger
1 Cup Barbecue Sauce
1/2 Medium Onion, finely chopped
1/2 Red Bell Pepper, chopped
2 Cloves Garlic, minced
1 Teaspoon Old Bay Seasoning

• Preheat oven to 400°F.
• Place Impossible Burger, 1/2 cup of the barbecue sauce, onions, red bell peppers, garlic, and Old Bay seasoning in a large bowl. Use a fork to stir until the ingredients are well combined.
• Spray a generous amount of nonstick oil to cover the nonstick bread pan. 
• Transfer the Impossible Burger mixture, then press down gently to form into the pan. 
• Place in the oven for 25 minutes.
• Spread the top of the meatloaf with the remaining barbecue sauce. Remove from oven to let rest and cool for 15- 20 mins before serving.
• Remove from pan or cut and serve for everyone to enjoy!

TikTok Pasta

INGREDIENTS

• 2 pt. cherry or grape tomatoes
• 1 shallot, quartered
• 3 cloves garlic, smashed (optional)
• 1/2 c. extra virgin olive oil, divided
• Kosher salt
• Crushed red pepper flakes
• 1 (8-oz.) block feta
• 3 sprigs thyme
• 10 oz. pasta
• Zest of 1 lemon (optional)

DIRECTIONS

1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
2. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving.