One Tray Steamed Sole with Veggies
Saturday, 10 March 2018 by Julie Lieber
If you are looking for a light, one dish meal, that has all of your protein and veggies, try this fresh and delicious steamed sole dish. If you’re not a fan of sole (dover or lemon) use any of your favorite light white fish. The fancy way to cook this dish is en papiotte, where you bundle each portion inside of parchment paper and seal them and each person gets their own little package, cut open and steaming hot. I have simplified this, and bake it all on a sheet tray or pyrex, covered tightly, and served family style. Make sure to cut you veggies super thin, so that the fish and the veggies cook in the same amount of time. Serve on a bed of cous cous to sop up the delicious juices.
- Published in Fish Night
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Yemenite Chicken Soup
Friday, 09 February 2018 by Julie Lieber
This is a warm and comforting chicken soup, with a delicious Mediterranean twist. The addition of cilantro, dill and parsley as well as the Hawayij spice mix with cardamom, coriander, and turmeric turn this chicken soup into a Yemenite feast. If you like spice, try adding a teaspoon the homemade Zhug to your bowl before taking your first bite - or eat this with a side pita and zhug.
- Published in Chicken Night, Soup for Dinner
Beef and Barley Soup
Sunday, 04 February 2018 by Julie Lieber
My kids love any soup with Barley and this one is a real hit in our house. The leeks, onions, carrots and celery contribute their veggie goodness, while the thyme and bay leaves add a great depth of flavor. I like to use beef bones with a good amount of meat on them, so that everyone gets to enjoy some real meat. This soup has all of the elements of a full meal: Beef, starch and veggies – so break out the big bowls and serve this soup up for dinner.
- Published in Beef for dinner, Soup for Dinner
Chicken Chow Mein
Saturday, 27 January 2018 by Julie Lieber
I make a lot of chicken soup for my family and the big question is always what to do with the soup chicken. I learned this recipe from my mother, who did not like to waste anything. She would take leftover cooked chicken from soup, in particular the chicken breasts and make this east chicken chow mein, which we all loved! Make this your own by adding your favorite veggies to the mix.
- Published in Chicken Night, Chinese Night
Ribollita with Greens and Cannelini Beans
Saturday, 27 January 2018 by Julie Lieber
This is a mix between a soup and a stew. My favorite part about this Ribollita is the crusty garlic bread that sits on the bottom of the bowl and absorbs all of the amazing flavors of the sage, beans, vegetables and broth. This is a filling and healthy vegan meal that you can pull together in no time. (Adapted from Shira Bocar, Healthy Appetite)
- Published in Soup for Dinner, Vegan, Vegetarian
Sheet Tray Chicken with Sumac and Veggies
Saturday, 20 January 2018 by Julie Lieber
Sheet pan meals are the best! You place your entire meal on the tray, chicken and protein together, cook them and all there is to the cleanup is throwing away the parchment paper and you are done! This recipe uses lemony sumac and a great spice mix to coat both the chicken and the vegetables. The cauliflower, carrots and onions roast until they are carmelized and their sweetness comes out – making for a great balance with the chicken and roasted lemons. (Adapted from Cooking Light)
- Published in Chicken Night, One Dish Meal
Moroccan Meatball Tagine
Saturday, 20 January 2018 by Julie Lieber
Tagines are great winter meals. This one has meatballs that cook in a spicy sauce, that includes all the best of middle eastern spices, like cumin and cinnamon. If you are up for a twist on a traditional meatball dinner, serve this morrocan version meatball tagine with cous cous for a deliciously different weeknight meal.
- Published in Beef for dinner
Chinese Fried Rice
Friday, 05 January 2018 by Julie Lieber
This is one of those takeout foods that taste even better at home. The best thing about Chinese fried rice is the combination of the flavorful Asian seasoned rice with shitakes, fried egg and small carrots and peas, all in one bite! This has all the great Chinese takeout flavor without the added grease.
- Published in Chinese Night, Vegetarian
Split Pea Soup
Friday, 05 January 2018 by Julie Lieber
I love split pea soup on a cold winter night and this one can be made in no time using a pressure cooker. The split peas after cooking for 30 minutes in a pressure cooker or 2-3 hours in a Dutch Oven, will melt down and form a thick broth. My husband loves having a few hot dog rounds floating in his, so if you are up for a non-vegetarian option, try it!
- Published in Pressure Cooker/Intsantt POt, Vegan, Vegetarian
Chickpea and Artichoke Tagine
Saturday, 16 December 2017 by Julie Lieber
For those of you who are wrapped up in the instant pot/pressure cooker craze, this recipe is for you. It turns dry chick peas into creamy deliciousness in just 25 minutes (even at altitude). Lemon zest, Mediterranean spices along with artichoke hearts and carrots come together for a flavorful tagine that will taste like it was simmering all day long. If you don’t have a pressure cooker, you can substitute canned chick peas. (Adapted from America’s Test Kitchen)
- Published in Pressure Cooker/Intsantt POt, Vegan, Vegetarian