my life my menu

I originally made this dish up for a holiday side dish but have been using it again lately because it's so fast. It also provides some variation to simply roasted asparagus. Takes just a few minutes but the results are impressive. Roasted Asparagus with panko and parmesan CLICK HERE FOR PRINT FRIENDLY VERSION Ingredients: 2 bunches asparagus, washed and bottom third of the vegetable cut off Olive oil spray 1 teaspoon kosher salt ¼ cup grated parmesan ¼ cup pankos crumbs (or a

In our house we try to stay mostly gluten free. My favorite GF pasta is the Tinakyada brand because it is 100 percent rice pasta. I don’t like GF pastas that are made of too much corn. I don't love the texture of corn based pasta and I don't love feeding my family so much corn based food. Fettuccine with Cherry Tomato and White Wine Sauce This recipe calls for ¼ cup of pasta water. Pasta water is a great starchy sauce thickener. You can just scoop some water out of the p

It's all in the marketing. When I introduced this food to the dinner menu for the first time, I called them Cheese Muffins. I told my eldest he probably wouldn't like them because they had melted cheese, like pizza and mac and cheese. Then I told him there was spinach inside like the ravioli that I send him for school. But I told him he didn't need to try it if he didn't want to. By the time I turned around from the stove he had already popped one in his mouth and declared th

FACT: This may be the pasta dish of the year. An easy less greasy way to make “mac-n-cheese”, plus veggies. I have nothing more to say. Spinach and Artichoke Baked Pasta CLICK HERE FOR PRINT FRIENDLY RECIPE Ingredients: 1 pound of ziti or penne pasta (gluten free or other) 1 tablespoon of kosher salt, for the pasta water 2 tablespoons of extra virgin olive oil ½ teaspoon salt 1 box frozen artichoke hearts 2 cloves garlic, chopped 1 box of baby spinach 2 tablespoons of fresh l

Classic Pesto Pasta This recipe is restaurant quality. The reviews are always awesome, and the best part is that I make a large batch of the pesto sauce and keep it in the freezer for whenever it’s needed. Our house is a Gluten Free household, so for this recipe I like to use the Tinkyada brand of pasta (organic brown rice pasta), but you can use anything you like. CLICK HERE FOR PRINT FRIENDLY VERSION Ingredients: 1 pound penne pasta (you can use brown rice gluten free pasta

I have been making these little pizzas lovers for some time now. I don’t know if I can label them healthy because I just pile on the cheese. I mean pile it on. However it’s better that the cheese is piled on a piece of eggplant rather than a little round of manufactured margarine filled dough, right???? Yes. I thought so too. Oh, and I make 3 eggplants because if I eat 2 myself then what’s everyone else going to eat? P.S. Maybe someone wants to get creative and do a topping?

With the summer in full throw (and August is upon us-ahhhhh!) I find myself doing everything easier and shorter. All my menus become half the size. All my recipes have fewer steps and use less utensils. I live at the beach so the faster I finish, the faster I am parked in my chair on the sand. Sometimes my brain doesn't even want to process a recipe. So instead of just boiling pasta and tossing it in olive oil and salt (yes, we have all been there), this recipe takes it one

The whole essence of my blog is beautiful and interesting food that is practical. I like food to be clean in concept and execution. At this point in my life, if something is too involved I will shy away from it. With a 9 week old to care for you don’t usually spend extra time doing anything but sleeping. Also, being post-partum encourages me to think about everything I put in my mouth. I try to swap things out where I can. For example, I have been eating my morning eggs

Pesto Flounder Roll-ups This dish is gorgeous. It smells amazing as it cooks and is fancy enough for any company, but delicious enough for even the kids to eat. If you do not want to make your own pesto, just buy one from the store. If it does not have cheese, just add some grated parmesan to freshen it up. Ingredients: 6 pieces flounder or sole (if you chose flounder make sure it is thin), split in half length wise ½ cup corn flake crumbs (or any other crumbs- use gluten

Every week I look forward to making Shabbat lunch. White platters filled with gorgeous, complex salads; cooked seasonal vegetables; grains layered with flavors and more vegetables - anything that is fresh and flavorful - but simple. I haven’t been cooking professionally for some time and I’m now starting to really miss it. Sophia Cohen of @UrbanPops started that spark in me again. That “I’m so capable and have so much passion for what I do” spark. That “I love what I do and w