Wednesday, March 22, 2017

Dr. Brown's and Red Wine

Dr. Brown's + Red wine. Need I say more?

Both are drinks we as Jewish people consume often this time of year for Passover, and both are drinks I enjoy most at the seder while surrounded by family.

So I have come to the recent conclusion that they should be paired together, and let me just say, the combo is a total winner!

If you celebrate Passover (since you have both sitting on the seder table), treat yourself, and mix the two together!

For those of you who don’t celebrate Passover, try it next time you decide to pop open a bottle of red wine, and add either some Dr. Brown's or Coke to it.

I like a bit more soda in mine, but you can make yours as sweet or as strong as you like!

I would recommend adding lemon or orange slices and some blueberries to it because it makes these guys super tasty. I’m pretty sure you’re going to want seconds.  ;)

Cheers, everyone!

Dr. Brown’s + Red Wine “Recipe”
Serves 2-3


2 cups inexpensive red wine
2 1/2 cups Dr. Brown’s black cherry soda
Orange Slices
Lemon Slices


In a large pitcher combine all of the ingredients. Stir and serve.


Tuesday, March 21, 2017

Quinoa with Chicken

With all the heavy foods I’ve been eating in the last few weeks (months?), and with spring FINALLY here, I decided to start eating clean and healthy again- and I have to say, I’m so excited! I love light and flavorful foods like salad, fish and fresh fruit.

After going through my pantry/refrigerator in search of a healthy recipe idea, I found chicken, quinoa, scallions, garlic and ginger. As no surprise with those ingredients, it turned out to be a vibrant, delicious, healthy winner!

A lot of these ingredients are either ones you can find in your pantry, and if not, they are simple and affordable.

The main ingredients are scallions, chicken and quinoa!

This dish is quick, easy, flavorful and SO GOOD. It makes a satisfying side or main dish all on its own.  Perfect for a quick weeknight dinner, and perfect if you’re looking for a gluten free recipe!

Quinoa with Chicken
Serves 4


1 tablespoon oil
2 tablespoons fresh garlic, minced (about 3 cloves)
1 cup uncooked quinoa, rinsed
2 cups chicken broth
2 boneless, skinless chicken breasts
Kosher salt
Ground black pepper
6 scallions, sliced
¼ cup slivered almonds

For the dressing:
6 tablespoons oil
6 teaspoons soy sauce
2 teaspoons fresh ginger, minced
2 teaspoons honey
½ teaspoon ground black pepper


Preheat the oven to 350 degrees F.

Heat a saucepan over medium heat and add the oil. Add in the garlic and quinoa and toast for 3-4 minutes, stirring occasionally. Add in the chicken broth and increase the heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover for 15 minutes, or until all the water is absorbed and the quinoa is cooked through.

In the meantime, place the chicken in a baking pan. Season with salt and pepper, and drizzle with oil. Depending on the thickness, bake the chicken for 25-30 minutes, or until the chicken is completely cooked through. When cool enough to handle, shred the chicken.

Empty the quinoa into a large bowl and add in the chicken, scallions and almonds.

Whisk together the dressing ingredients and toss with the quinoa to coat.

Monday, March 20, 2017

Cholent Bourekas

The best leftover creations are those that become recipes of their own. And this recipe is one of my favorites!

Like most Jewish homes, ours typically has huge batches of cholent (stew, usually consisting of beans, red meat, potatoes and barley) left over for the week ahead. Sometimes, I have so much, that I freeze it in containers for later use.

Recently, I pulled out some containers from the freezer and decided to pair it with puff pastry that I wanted to get rid of. I formed them into bourekas, and to my surprise, they were really delicious! So much so, that I often make cholent to use especially for bourekas now!

So, if you just HAPPEN to have some leftover cholent in your house, I doubt you’ll hate it if you stuff it in puff pastry dough!

Depending on what your cholent tastes like, you might want to brush the inside of the puff pastry with bbq sauce or hot sauce. Once they are baked, you can also dip them into ketchup or mustard! The best part about these bourekas is that you can totally customize them to your own liking!

Be sure to work with the cholent when it's very cold, that way it is nice and thick-perfect for a filling!

Doesn't the cholent look delicious? My mom always puts really big chunks of meat inside hers, so now I do the same-everyone loves it!

Here is an easy step-by-step guide for you :)

Using two forks, shred the cholent into small pieces. 

Roll the puff pastry dough into a 12x12 inch square with a rolling pin.

Cut into 9 equal size squares (about 4x4 inches).

Fill the center with 1 tablespoon of cholent.

Crimp the edges with a fork to seal closed.

Brush with egg and sprinkle with sesame seeds. 

Cholent Boureka Recipe
Makes 18 bourekas


1 1/2 - 2 cups Cholent, cold
2 sheets puff pastry dough, thawed
1 egg
Sesame seeds, optional


Preheat the oven to 350 degrees F. Line two baking sheets with parchement paper. Set aside.

Place your cholent in a large bowl. Using two forks, shred the cholent into small pieces. Set aside.

To prepare the puff pastry, unfold it onto a clean, lightly floured surface. Roll out the puff pastry sheet to a 12x12 inch square with a rolling pin. Cut the pastry sheet into 9 equal-sized squares (about 4x4 inches).

(If you would like to give the bourekas extra flavor, brush the inside of the squares with bbq sauce or hot sauce).

Fill the center of each square with 1 tablespoon of the cholent.  Seal the edges by crimping them with a fork.

Repeat this process for the second sheet of puff pastry.

Place 9 bourekas on each sheet pan, evenly spaced.

Whisk the egg in a small bowl, and brush it on the tops of the bourekas with a pastry brush. Sprinkle with sesame seeds if desired.

Bake for 20-30 minutes, or until lightly golden brown.

Cool slightly before serving.

Serve with honey mustard, ketchup or spicy brown mustard for dipping, if desired.