My family makes Passover a week of fresh veggies, but most of my friends will be filling up on meats and sweets and thus eating more fat, salt, sugar and cholesterol than usual. Here are some tips on lowering the fat and cholesterol in your own recipes, as well as two recipes of my own…
In case you hadn’t noticed, it’s tomato season. Our CSA specializes in Heirloom tomatoes, so this means at this time of year, we usually get three different varieties in our weekly box: usually grape tomatoes, heirlooms and one other variety like Romas. While the temptation is always there just to eat them fresh with just…
I made mozzarella cheese last night. This is not a shechechiyanu moment – I’ve done it before, using this, highly recommended, cheese making kit. But every time I accomplish the feat of turning a gallon of milk into two fistfuls of salty, stretchy, kosher cheese, it feels rather profound. It also feels a little wasteful,…
I am a little embarrassed to admit that The Jew & The Carrot went the entire summer last year without sharing a recipe for gazpacho. Of course gazpacho – a cold soup which has its roots in Southern Spain – does not obviously belong in the “Jewish food” category. Still, as Tamar rightly pointed out,…
Last summer, during the height of tomato season, The Jew & The Carrot blogger, Alix gave us this recipe for shakshuka. Unless you live in Mexico, the tomatoes are nowhere near in season these days – but we can dream. Thanks to the folks at Jewlicious for sharing their version of Shakshuka, from a bonafide…
Romas (aka plum tomatoes) work best for sauce, but any kind of tomatoes you come across this fall (or high quality canned tomatoes) will work. Use this sauce to make shakshuka for your holiday guests. The sauce keeps well in the fridge thanks to the peppers’ antimicrobial properties, and of course stays fresh even longer…
Serves 4 This recipe was inspired by one my mother gave me that uses sun-dried tomatoes, which are great, too, though they need to be soaked and cut into thin strips. It helps to have a spider, a large mesh scoop, to scoop the broccoli out of the water. Save time by buying pitted olives,…
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