It’s that time of year again. Maybe you overindulged a bit over the holidays, even if you didn’t , you still might be looking to lighten up your menus and reduce your calorie / carb / gluten / meat or ???? intake. Your family may be with you in that resolution, or maybe they aren’t fans of your new “Fitness Pal“. Whatever the circumstance, I have a great solution that you can make ahead, enjoy all week, and customize to please everyone.
Continue reading Customizable Recipe For Your New Year’s Resolution
Minestrone is a staple in my house, it’s healthy, loaded with vegetables, and hearty. It’s a great way to use up whatever vegetables you have in your crisper, and the rest of the ingredients are things that you probably already have on hand in your pantry.
I don’t have a “recipe” for minestrone, I make it with what I have on hand. The key to great minestrone is starting with aromatics, then adding a combination of vegetables, beans and starch (optional). You can finish the soup with a little olive oil, fresh herbs, cheese or croutons. Serve with a salad or crusty bread (or both) – and you have a healthy and satisfying meal.
Continue reading No-Recipe, Clean Out the Fridge Minestrone
Matzo ball soup is a traditional Ashkanazi Jewish dish made from a meal of matzo, the traditional unleavened bread eaten during Passover. Traditionally, the matzo meal is combined with eggs, and “schmaltz” (chicken fat) and cooked in a chicken stock with vegetables. My version is vegetarian with an amped-up amount of herbs.
Winter is soup season, and this one is a crowd-pleaser. If you haven’t tried making matzo ball soup, you should. It’s delicious and couldn’t be easier. When paired with a salad, it makes a great weeknight dinner.
Continue reading Vegetarian Matzo Ball Soup (and a mini-tangent about eggs)