Recipes

Kaitlyn’s Simple and Spicy Roasted Green Beans

I recently hosted Sheva Brochos (wedding after-party with seven blessings) for Gila and Shimshon. I wanted a simple, delicious and green side dish that would stand up well on a buffet. My daughter, Kaitlyn, suggested this simple and spicy roasted green bean recipe.

She suggested using Trader Joe’s fresh Haricot Verts (French Green beans).  They come in a two-pound package with the beans already trimmed.  I used frozen french green beans.  It can be made either way, with fresh or frozen.  French green beans are slimmer and longer than standard green beans, so if you use regular green beans, you may have to adjust the roasting time and roast them for a bit longer.

Kaitlyn used the Dorot-brand frozen cubes of garlic and chili, four each.  I used chili powder and fresh minced garlic, instead.

It was simple. It was green. And, it was delicious.

roasted green beans with drizzle

Here is the recipe: (more…)

A Simple One Pot Meal: Low-Carb Cauliflower Couscous with Chicken

cauliflower couscous-in wavy serving bowl

 

I am still on a low-carb high-protein diet and I am feeling great.  I am always on the lookout for low-carb options that mimic the texture of carb-heavy foods that I once craved.  Cauliflower is an excellent ingredient to mimic the texture of rice, potato and/or couscous.

I have developed a recipe for cauliflower couscous with chicken  and vegetables.  It is simple.  It is low-carb  and nutritious.  Best of all, it only requires one pan.

 

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Simple to Wow Amazon Deals

I am a frequent online shopper and love the selection and convenience that online shopping provides.

So many of you have asked for resources to purchase the harder-to-find supplies and equipment that I reference in this blog.  For this reason, I will begin including online resources for the supplies and equipment referenced in each blog post.

I have also created a new category on this blog for super online deals (at least 30% off) relating to supplies and equipment useful for the recipes and designs in SimpletoWow. Each deal will provide a link to the deal with information relating to the product.

By clicking on the blue link underneath each product, it will take you to my affiliate link which will help me earn a small commission fee for every item ordered through that click.  

Most of these items are on special for a limited time only  and may not be available for long.

Here are today’s deals for May 9, 2016:

 

KitchenAid KSM1APC Spiralizer Attachment with Peel, Core and Slice Features for $79.99Product Details

KitchenAid KSM1APC Spiralizer Attachment

  • Includes 2 slicing blades, 2 spiralizing blades and a peeling blade.
  • Attaches to the power hub on your stand mixer and uses the power of the motor to operate the attachment
  • Premium Metal Construction for long lasting performance and stability while in use
  • Dishwasher Safe accessories
  • Convenient storage case for attachment and accessories.
  • Fits all KitchenAid Stand Mixer models.

 

 

 

12-pk Ball Mason Jars Wide Mouth 16 oz for $8.47

 

Fiskars Traditional Bypass Pruning Shears for $10.14

Fiskars Traditional Bypass Pruning Shears for $10.14Product Details

 

  • Ideal for cutting stems and light branches
  • Fully hardened, precision-ground steel blade stays sharp, even through heavy use
  • Low-friction coating helps blade glide through wood, prevents the blades from gumming up with sap and debris and helps the blades resist rust
  • Maximum cutting capacity: 5/8 inch diamater
  • Lifetime warranty
  • Perfect for Sunny Yellow Floral Arrangements and Birds of Paradise: A Simple and Stunning Arrangement

 

Cuisinart Smart Stick Brushed Chrome 200 Watt Hand Blender for $28.90Product Details

 

 

 

 

Deliciously Simple Onion and Garlic Rolls

These onion and  garlic rolls are simple to prepare and delicious.  When I was first married, I prepared these onion/garlic rolls regularly.  Since the total rising time is less than two hours, I found that I was able to start these after work on Friday and still have them ready for Shabbos.

onion garlic rolls up front

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Pretzel Challah: Crusty and Salted

pretzel challah rolls

One challah recipe would never suffice in a family with many types of palates and personalities.   This pretzel challah recipe is unique, delicious and oh, so reminiscent of hot pretzels that you may just want to serve it with mustard.

Our youngest daughter, Davida, decided to try a new pretzel challah recipe. We were all skeptical, but it turned out to be delicious. This challah has a crusty, salty outside and a deliciously doughy inside. It is best enjoyed hot within 24 hours of baking. Unlike most challah recipes, it is not suitable for freezing.

She found the basic recipe in the Kosher by Design: Teens and 20-Somethings cookbook We made some minor changes and simplifications.

 

INGREDIENTS FOR EACH KITCHEN AID BOWL
(I use two bowls for a total of  five pounds of flour)

1 pkg  or 2 tablespoons yeast
2 1/2 cup warm water
1 tablespoon sugar

1 1/2 teaspoons kosher salt
1/4 cup oil
3 tablespoons sugar
2 1/2 pounds (6 cups) of bread or high-gluten flour

8 cups room-temperature water
2/3 cup baking soda
kosher salt or everything mix (see notes)
optional egg wash (a bit of egg mixed with a few drops of warm water)
sesame and  poppy seeds (optional)

INSTRUCTIONS (more…)

Simple and Delicious Challah to Wow your Shabbos Guests
I recently hosted a few boys for a friend’s son’s  Bar Mitzvah.  As a token of appreciation for hosting these teenage boys, my friend sent over some delicious baked goods and the most delicious challah ever. This challah was everything that one can imagine a challah to be.  It was beautiful.  It was moist.  It was just perfect.
zahtz challah
I asked her for the recipe and she gave it to me.  It may just become my new simply the best challah recipe!

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Ciabatta Challah: a Simple No-Knead Solution

In case you haven’t noticed, our family table accommodates many different personalities and food choices.  Among us, we have meat lovers and vegetarians, those with simpler palates and those with more adventurous palates.  Of course, our taste in challah varies, as well.

We have some who love the sweet refined taste of a traditional challah and those who opt for a more rustic ciabatta type of challah.  The hallmark of this delicious ciabatta bread is the crusty exterior with large air pocket holes on the inside.  This recipe will truly wow you for its simplicity and deliciousness.  The most important and valued ingredient in this recipe is time as it requires slow overnight rising of at least 12 hours.

ciabatta cut in slices

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DIY Everything Mix Topping: Perfect for Breadsticks and Challah

Now that Pesach (Passover) is behind us and chometz (leavened food items) are back on the menu, I would like to highlight a week of challah and bread-related recipes.  Over the next few days we will count down to our first Shabbos after  Pesach with challah.

Many people who don’t ordinarily prepare home-baked challah choose to bake  Schlissel (key) Challah for the first Shabbos after Pesach in merit for a financially successful year. They either bake the challah in the shape of a key or insert a foil-wrapped house key into the center of one challah.

I posted my own go-to challah recipe Simply the Best Challah Recipe…ever! several months ago.  Yesterday, I posted the special blessings to say when preparing the challah: Divine Challah: Blessings to Nourish the Soul.  Today, I will help you prepare a simple everything topping for your favorite bread or challah recipe.

As you can imagine, we are not a plain vanilla type of family.  We like our food  with loads of flavor and personality.  When we order bagels, of course, we tend to order the everything bagels, the ones with all the toppings.  We love that everything topping sprinkled on all types of baked items, like challah, breadsticks and even savory puffed pastry items like deli roll.

In a comment from Simply the Best Challah Recipe…ever!, my aunt posted her everything topping recipe.  Tante Sari explained that she prepares this topping in batches and stores it in a spice jar with a shaker top.  That way, when she bakes her challah, it is readily available.

everything topping in salt cellar

Of course, you can purchase an everything mix topping in many specialty stores.  The advantage of making this one yourself is that it is more cost-effective and you can tailor the proportions yourself.

Here is Tante Sari’s everything topping: (more…)

Divine Challah: Blessings to Nourish the Soul

Bread is considered a staple of the human diet, a true symbol of our material existence. There is something about the preparation and aroma of bread that is heavenly.  To bridge the gap between the material and spiritual worlds,  when preparing bread, we are commanded to set aside a piece for G-d.   The Torah (Numbers 15:17-21) says: “…It shall be that when you eat the bread of the land, you shall set aside a portion [of dough] for God.”

Challah is what we call the special piece of bread that we set aside when we prepare bread dough. It is the same name that we give to our  Shabbos bread.  The word challah is derived from the word chol,  meaning ordinary.  God expects us to take the most ordinary staple and use it to nourish both our body and soul.

It is precisely for that reason that we are commanded to set aside a piece of our bread dough for G-d when we prepare a minimum of five pounds of bread.

After the dough has risen and before forming it into loaves or rolls, place all the dough in front of you and say the following blessing:

 

Hebrew:
ברוך אתה י-י אלקינו מלך העולם אשר קדשנו במצוותיו וציונו להפריש חלה

Transliteration:
Ba-Ruch  A-tah  A-do-noi  Elo-hai-nu  Me-lech  Ha-O-Lam  A-sher  Ke-di-sha-nu Be-mitz-vo-sav   Ve-tzi-va-nu   Le-Haf-rish   Cha-lah

Translation:
Blessed are You, our G‑d, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.

 

Separate a walnut-size piece of challah.  You may now add a personal prayer in whatever language you prefer.

Keep the blessed piece of challah separate from the rest of the dough and  either wrap it in two layers and carefully discard or wrap in foil and bake separately until charred, then discard.

Simple Celery and Mushroom Crockpot Soup

My kids have been getting tired of all the pureed soups that I have been preparing over the past few months.   I have decided to surprise them with a vegetable soup that is not pureed, so that they can enjoy all the different textures of the vegetables.

mushroom celery soup

Here is the simple, delicious and low carb recipe, suitable for Passover:

 

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Crockpot Orange Root Vegetable Soup

orange soup before cooking in crockpot

This is one of the simplest soups to prepare and it is a favorite soup classic at my dinner table.   It is easily adaptable to any combination of orange vegetables, but the key is the seasoning.  It has a unique flavor, thanks to the combination of sweet and savory ingredients.

 

INGREDIENTS

4 sweet potatoes, scrubbed
1-2 whole onions, scrubbed
1 pound of carrots, peeled
1 whole butternut or acorn squash (optional)

2 teaspoons salt
1 teaspoon minced garlic or garlic powder
1 teaspoon powdered or freshly grated ginger
1 teaspoon black pepper
dash of cinnamon

 

DIRECTIONS

Scrub and rinse unpeeled sweet potatoes and squash.  Place whole sweet potatoes, onion, peeled carrots and halved squash cut-side down on a greased or parchment-lined baking sheet. Bake at 425 degrees F.

Remove carrots after 20 minutes.  Bake sweet potatoes, onion and squash for an additional 40 minutes or until soft.  Once cool, remove peels of onion, sweet potatoes and squash. Carefully remove squash seeds.  Discard seeds or clean and toast for use as a soup garnish.

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Pizza Potatoes

One of the simplest and most satisfying Erev Pesach (Pesach eve)  and Chol Hamoed (middle days of Passover) meals for the kids has been pizza potatoes.  It is gluten-free and it is not one of those menu items that we prepare often during the year when we have pasta and pizza available to us.  But it is a simple and filling dairy dish, perfect for Pesach (Passover).  The kids look forward to Pesach pizza potatoes throughout the year.

 

INGREDIENTS

whole potatoes
your favorite pizza sauce
shredded cheese

 

DIRECTIONS

Preheat oven to 425 degrees F.

Bake potatoes in oven for 40-60 minutes. Slice potato in half lengthwise and spread sauce and cheese on each half.

pizza potatoes uncooked

Bake for 15 minutes more, until cheese is melted and bubbly.

 

pizza potatoes

VARIATIONS

Try using different types of potatoes and even sweet potatoes.

Add your favorite pizza toppings like peppers, onions, mushrooms, scallions, chives, fresh mozzarella and basil.

Enjoy!

 

Simple Greek Salad

One of our mainstays for Chol Hamoed Pesach is Greek Salad. I usually serve the olives on the side, since I have olive-lovers and olive-haters among my crew. It really is a main dish salad, very nutritious and filling.  Best of all, it is simple to make.

 

greek salad

INGREDIENTS
1-2 small cucumbers, scrubbed and sliced
1 colored pepper, diced
1 pint grape tomatoes and/or 1 large tomato, halved or diced
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, crumbled
1/2 cup pitted olives (optional)

DRESSING
1-2 cups shredded romaine lettuce
1-2 cloves minced garlic or garlic pepper
1 teaspoon dried oregano (optional)
1/4 cup cider or wine vinegar or lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Whisk or shake the dressing ingredients. Pour the dressing over the vegetables. Add the feta and olives and toss lightly.

Simple and Wow! Lady Finger Strawberry Shortcake

Pesach (Passover) is a springtime holiday that falls out in the Hebrew month of Nissan.  Our Jewish lunar calendar has a leap month designed to make sure that Pesach always falls out in the spring. This year was a Jewish leap year and therefore Pesach falls out in late April, a full month later on the solar calendar than last year.

Pesach desserts, therefore, should be reminiscent of spring and use seasonal ingredients. Strawberries is one of those wonderfully fresh and springtime dessert favorites.

One of the simplest Pesach recipes are ones that can be assembled right on Yom Tov and served in a variety of different ways. This one is just that type of dessert. Simple.  Fresh. Oh, and Beautiful.

strawberry shortcake ingredients

 

INGREDIENTS

one package of lady fingers
whipped cream
fresh strawberries (see kosher notes)

DIRECTIONS

Whip up a container of whipped cream and refrigerate. Clean and slice fresh strawberries. Layer lady fingers, whipped cream and strawberries in a large bowl or a glass trifle bowl. Top with strawberries and lady finger crumbs. Enjoy!

 

strawberry shortcake for passover

VARIATIONS

You can substitute berries and fruit of your choice. Try blueberries, peaches and mango.

Layer a single lady finger with whipped cream and strawberries for an individual strawberry shortcake. Serve on a plate or in a martini glass.

Drizzle a bit of strawberry, chocolate or raspberry sauce on top.

 

strawberry shortcake for passover 3

KOSHER NOTES

Kosher laws disallow the eating of any whole insects and therefore strawberries require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ somewhat on the proper checking of strawberries and some disallow the eating of strawberries, altogether. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding the use of strawberries.

Seder Table Ideas and Inspirations

Every year, I try to set a majestic and unique seder table.  There is something magical about that first Pesach (Passover) meal: the anticipation, the new dishes and the silver wine goblets.

seder black tablecloth wide view

Over the years, I have tried all types of tablecloths and seder themes.  There are a few helpful tips that I have incorporated into my seder planning that have stuck and I’d love to share these tips with you.

 

seder table 2

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Atkins Baked Meatballs with Cauliflower

For Pesach (Passover) this year, I am trying to tailor my original recipes to meet the criteria of my low-carb diet.  For the holidays, I usually prepare baked meatballs.  I find that they are simple to prepare, delicious and kid-friendly.

I love the baked method because it allows me to remove all the fat that drips off during the baking process and to season the meatballs later any way I choose.  After baking, I simply freeze the meatballs in small batches in  plastic zipper bags.  Before each meal, I just place them in a tightly-covered baking pan coated with my favorite sauce.  I reheat them at 375 degrees F for 30-40 minutes and they are perfect.

To accommodate our low-carb diet, I simply replaced my crumb filler with cauliflower couscous.  It is simple.  It is delicious.

baked meatballs

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Simple and Delicious Mango Mousse Cups

I find that my guests love variety  for dessert and sweet, decadent desserts are best served in tasting-size portions.  For the past few years, I have been preparing individual-sized mousses and trifles when I entertain.

This mousse can be made with any of your favorite fruit or berries, fresh, frozen or even canned.  It is best to use soft and well-ripened fruit for optimal flavor. For this recipe, I used a combination of fresh mango and peeled peaches.

This recipe is so simple.   It is so delicious.  It is passover-worthy and freezes well.

INGREDIENTS

2 cups of fruit, well-rinsed and peeled, if necessary

8-12 ounces of marshmallows

simple syrup (see notes)

DIRECTIONS

Place fruit in food processor and process until smooth.  If lumpy, add some fruit juice until smooth.

To make simple syrup, combine 1 tablespoon of boiling water with 1 tablespoon of sugar. Stir until dissolved.

Place marshmallows in a glass bowl and add a tablespoon of simple syrup.  Microwave on high for 30 seconds.  Stir well until dissolved.   Add immediately to processed fruit and process until smooth and creamy.

Pour into individual mousse cups or small ramekins.  Chill or freeze until serving time.

VARIATIONS

You can use marshmallow fluff or creme in place of the marshmallow and simple syrup combination.  Simply microwave on high for 30 seconds and add to fruit while warm and smooth.

To create a trifle or mini trifles, layer mousse with crushed cookies,  crumbled cake or macaroons.

To serve as fruit parfaits, layer mousse with berries and/or diced fruit.

This mousse can be served in a pre-made pie shell or served in large bowl, too.

Simple and Succulent Make-Ahead Brick Roast

We travel to Israel for Pesach (Passover) and I bring my already-prepared meats with us.   I kasher (make ready for Passover) my kitchen and ovens for one day and prepare all of my meats, slice them and then deep-freeze them in advance of my trip.  It allows me to enjoy the Yom Tov (holiday) time spent in Israel without all of the heavy cooking required for our large seder and Yom Tov meals there.

My favorite make-in-advance cut of meat is Brick Roast, also sometimes called French Roast.  It is a meaty, well-marbleized, tender and delicious cut of meat.  I find that it is easy to prepare because it is shaped like a brick: rectangular and evenly thick from end to end.

brick roast sliced

I made five brick roasts for my upcoming Pesach trip.  The roasts were simple to prepare and they came out delicious.  Best of all, once they are sliced, they freeze beautifully.

Here is the recipe: (more…)

Low-Carb Cauliflower Onion Soup

Don and I are still on a high-protein, low carb diet. We are finding that soup is very nourishing and satisfying, helping us to curb carb-cravings. For these reasons, I try to start a soup in the crockpot just about every morning. I eat the soup as my afternoon snack and Don usually enjoys it when he comes home as an early dinner meal.  Today’s soup is a take-off on potato leek soup.  I have created a cauliflower-onion soup,  so similar in color, texture and flavor to potato-leek, but truly low in carbs. (more…)

Baked Spaghetti Squash with Sauce and Cheese

Davida and her friend, Chava, made dinner for themselves this week.  They looked around the kitchen and found a spaghetti squash sitting on the counter.  They roasted it, scraped it, filled it with sauce and cheese and then rebaked it just until the cheese melted.

It was a simple and delicious meal, gluten free and kosher for Passover.  I think it will be one of my new favorites, too.  Thanks, Davida and Chava!

spaghetti squash in shell (more…)

Nutty Warm Mushroom Salad

Who says that salads have to be cold?  This one is delicious and warm.  The interplay between the fresh greens, warm mushrooms and nutty topping is heavenly.  To add a bit more pizzazz, the warm mushrooms are combined with lightly marinated red onions.

In our family, we have plenty of carnivores and some herbivores.   Although our resident vegetarians are content to eat cold salads, warm salads really hit the spot.  This warm and nutty mushroom salad has an earthy and meaty flavor, despite its vegetarian status.

warm mushroom salad

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Simply Delicious Baked Apples

baked apples up close

 

There are some recipes that are truly simple and easily overlooked. Baked apples definitely falls into that category. They are simple to prepare and can easily become a wow show-stopper.

baked apples in jail (more…)

Simple and Delicious Low-Carb Basil Pesto

 

I love pesto served with chicken, fish or pasta.  This recipe is simple and beautifully fresh and green.  It can be prepared quickly and can really wake up grilled chicken, fish or boiled pasta.

It is important to make sure that the basil is dry before preparing the pesto, so that the pesto remain bright green.

It is simple.  It is delicious.  It really adds the wow to simple dishes.

 pesto sauce in purple container

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Bubby’s Gedemfte Chicken: Stewed Chicken for the Pesach Seder

Every year for the Pesach (Passover) seder, my mother-in-law a’H would prepare her famous Gedemfte Chicken. We all could barely pronounce its name, but we would all so look forward to this delicacy. There was nothing fussy about it. It was simple, it was delicious and it was falling-off-the-bone succulent.

During the  year, the kids would ask me to make it for them and I would refuse, saying that it was Bubby’s Pesach secret. The truth is…that it is a very simple recipe, so similar to the roasted chicken that I prepare almost every Friday night. The only true difference is that it is prepared in a crockpot and stewed until the chicken is so soft.

I wanted it to remain Bubby’s famous dish.  Even though my mother-in-law a’H is no longer with us, it has remained and will forever remain as Bubby’s Gedemfte Chicken recipe, prepared exclusively for our seder.

 

gedemste chicken (more…)

Simply the Best Flourless Chocolate Cake

This cake is so simple and decadent.  It requires no separating eggs and is delicious.  The original recipe was given to me by my dear friend, Rose Feldman a’H, who made this cake for our first Thanksgiving dinner as a married couple, circa 1987. She made it with a glaze and decorated it with chocolate-dipped nuts.

Rose’s flourless chocolate cake was a shop-stopper on that autumn day in Pittsburgh. The crackly texture of the the flourless cake crust along with the decadence of its not-too-sweet interior is exceptional.  It has become a important part of my Pesach dessert repertoire and is so good that I often prepare it during the year, as well.

I rarely make the chocolate glaze topping with the dipped nuts. Instead, I serve the cake with a dusting of confectioner’s sugar or my own simple decorations. As an ode to spring, I have photographed this cake with fresh springtime pansies.

 

flourless chcoalte cake with pansies on whole cake

Pansies are edible and can even be crystallized (stay tuned to the blog for instructions).

flourless chocolate cake with pansies

To update this flourless chocolate cake, I often replace the margarine with coconut oil.  To add a contemporary wow to the chocolate decadence of this cake, I sometimes sprinkle a bit of sea salt and/or a touch of cayenne pepper right atop the cake. The combination of spicy, savory and sweet is sensational.

flourless chcoclake cake side by side with salt and cayenne

I have reduced the amount of sugar from the original recipe. To trick the palate, I usually dust the cake with confectioner’s sugar. The powdered sugar hits the palate first, making the cake taste sweeter than it actually is.

Since this cake is decadent, a small cake can serve many guests. The cake can be cut into very tiny slices, dusted with confectioners sugar and embellished with whipped cream, some chocolate nuts or edible flowers.

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