Borscht comes in lots of different varieties. The common denominator is the beets that form the base with its dark purple color. This borscht is a hearty beef soup that in addition to beets uses, leeks, celery cabbage, potatoes and flanken, which all come together in a melt in your mouth rich soup with tons of flavor. I love to add marrow bones or beef bones for extra depth. This is a great one pot meal when you are craving a bowl of hearty soup for dinner. (Adapted from Jewish Soul Food)
This dinner salad has a delicious mix of salty and sweet, crunchy and smooth. The salty feta and pungent pickled onions are balanced by the sweet raisins, delicata squash and balsamic dressing, while the smooth avocado contrasts with the crunchy nuts. My kids love this salad and polished off the entire tray – you never know what might happen when you serve a filling salad for dinner…!
With the trend towards oven roasting vegetables, we’ve forgotten how good some veggies taste when they are cooked to death in a pot. I think cauliflower is one of those veggies whose sweetness only comes out when it is really cooked, just before the point of being mushy. When we make this steamed cauliflower, the kids eat this up in no time, especially when they get to dip the pieces into this salty rich sauce.
When I made this last night, I told my kids: “this tastes like home!” I grew up eating rice pudding that my mom made. This version is a super simple and lighter version, where what you taste is the creamy and nutty rice along with the sweetness of the milk and a little vanilla. There are only a few ingredients here, so make it with your pantry staples. It is pure comfort food. I love to eat this warm, right after it is cooked, but it tastes great the next day as well.
I don’t think I need to sing the praises of throwing food in a slow cooker and coming home from work to delicious smelling house and dinner ready. The saffron in this dish really turns this slow cooker chicken and rice into something special. Make sure to use brown rice, so that it doesn’t get overcooked and bone-in chicken thighs, which won’t get dry even after being cooked for many hours.
Want an easy weeknight fish recipe? This is it. The crumbs have lots of punchy flavors, that come from the lemon zest, garlic, and sun dried tomatoes and these crisp up in the oven for a great crunch. You can make the crumbs (and double them) ahead of time and keep them in the oven, which turns this into a dinner with basically no prep.
Brussel sprouts and butternut squash are a great balance for one another. They are both earthy fall/winter veggies and the green Brussels and bright orange squash look beautiful when served together. I like to add a Maple Dijon mixture for the last few minutes, which really brings all of the flavors together and adds a sweet and tangy flavor.
Stuffed Cabbage rolls are a family favorite for special occasion holidays, but who has time on a weeknight to roll out each cabbage roll? My mother, who worked full time and had to get dinner on the table, used to make unstuffed cabbage for us to satisfy our desire to have this delicious meal more frequently. This meal has all of the essential ingredients and flavors of stuffed cabbage – a sweet and tangy sauce, rice, beef, raisins -yet you can put this recipe together in no time, and work while it cooks!
Every time I go to a Chinese Restaurant, I order their hot and sour soup. There is something about the spicy and sour flavors along with the warm broth that makes me want it over and over again. I have played around with many versions of hot and sour soup, to try to get the flavors right without requiring exotic hard to find ingredients and hours of work, and right now, this is the one I am making most. Feel free to add additional ingredients that you love in your hot and sour soup!