I am a wife, a mom of three, and the kitchen is my favorite place in the house. I read cookbooks in my spare time and enjoy getting kitchen appliances for presents :) I love preparing delicious and healthy food for my family and here are a some of what graces our table each week.

Email Me for any of the recipes :)

Thursday, December 25, 2008

Sufganiyot, hold the jelly...

So, as it happens, I have time to bake and time to take pictures, but I cant find the time to write out all of these recipes. Somethings gotta give, you know? These donuts were amazing and I am definitely making them every Chanukah and maybe in between. I have never made donuts before and I am kind of an addict now. Amelia might just be getting donuts instead of a birthday cake this year and I dont think she will mind for a second. If anyone wants to make these tomorrow or Sunday, let me know and I will post the recipe.

Wednesday, December 24, 2008

Chanukah!

I will post the recipes tomorrow...it's hard to type in your sleep!
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Lots of Latkes! I made a ton last Sunday and whatever I could keep from the kids and Danny was frozen for later use. More to be fried up tomorrow and this time I will plan for the occasional swipe...



I had printed out a recipe for chocolate Chanukah cookies, but couldn't find it when I needed it (that's a first!), so I used the recipe for Chocolate Hamentaschen from the Panache cookbook and just made rolled cookies. I, literally, could not keep them out of Leo's (and Danny's) mouth.

Wednesday, December 17, 2008

Chinese Meatballs

I had a taste for meatballs, but not your average meatball. I asked Becca for her recipe for Chinese Meatballs, a dish she had made a while ago for Shabbat. Any recipe that can be made when Leo is having a "no tv/computer/movie" day has got to be an easy one.

Meatball mixture:
1 egg
1/2 c. water
1/2 c. breadcrumbs (I crumbled up some frozen challah)
1 c. minced water chestnuts
2 tbsp white horseradish (didn't have any)
1 lb. ground beef (I used ground turkey)

Mix everything together, make into balls and bake 30 minutes at 350F.

While baking, make sauce. Becca said to cook for 3 minutes, but I just microwaved it until everything was incorporated.

2/3 c. apricot jam
1 clove garlic, minced
1/2 c. soy sauce
2/3 c. water
1 tbsp lemon juice
2 tbsp brown sugar (my own addition)

When meatballs are done, pour sauce over and bake 15 minutes. I did this and then let everything cool and reheated with rice and baby corn when Danny (finally!) got home. Leo was on a hunger strike, but Amelia loved them.



Monday, December 15, 2008

Chicken Teriyaki

Danny came home tonight with the fresh chicken breasts so I decided to do a quick stir fry. Too bad I had fed the kids early and they were already in bed because Amelia had asked for "chinese chicken and rice" for dinner. The very simple recipe came from Meal-Lean-I-Yumm, and included soy sauce, sesame oil, rice wine vinegar, ginger, etc. and I added some orange marmalade for a little extra yumminess. I think it was the perfect pre-hockey game meal.

Shabbat Dinner

It is always challenging getting dinner ready and challah baked before shabbat comes in at 4:00pm, but last Friday was almost impossible because I was at Amelia's school for the afternoon. With gymnastics in the morning, I was left with two hours in between to get everything done. I bought challah a few weeks ago when I was out all day with the kids and didn't want to do that again, so I had the Kitchenaid going at 7am and the slow cooker cookin' when we left the house at 8:45am. Needless to say, it was more than worth it.
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A must-have on Shabbat in the Weinberger house

Chicken Cholent:
All I had left in the freezer was a small pack of chicken thighs and 1 lb of ground turkey. I found a yummy looking recipe for Chicken Cholent, but knew that 3 chicken legs/thighs would not be enough, so I added plain meatballs to the pot. Although, I would give the recipe 4 out of 4 stars, the addition of lima beans would have brought it up to 5. Right before we ate, I pulled the chicken off the bone and added it back to the mix. Yum :)

Saturday, December 6, 2008

Shabbat Dinner

For dinner, I took some of the extra chili and made a Shephards Pie (boil a few potatoes and garlic, salt, pepper and margarine - top the chili and sprinkle paprika...bake 350F or so until bubbly).



I took my usual apple/peach/cranberry crisp recipe and made a crumble topping instead - 3/4 c. flour, 1/2 c. sugar and 1/3 c. Smart Balance Light - and made my new favorite dessert.

Chili for a Chilly Day

One minute I was emailing my parents that it was 40F here and the next day, in my capris, I discovered it was 15F and only getting colder. As unfair as it was, I took the weather as a great excuse to make a big pot of chili. I have tried a few chili recipes and have come up with a pretty simple version that I really like.

Brown 2lbs ground turkey
Add spices while browning, it really gets them into the meat:
1/4 c. chili powder
1 tsp cumin
2 tsp paprika
Add:
2 cans tomatoes
2 cans tomatoe sauce
1 can water
2 cans light kidney beans
2 cans dark kidney beans
frozen corn

Cranberry Chicken

For Thanksgiving, I made cranberry sauce - a favorite of my dad's and Danny's. I took pictures, but didn't think I was going to upload them, so I deleted them. Believe me, it is a really beautiful cranberry sauce and very yummy - even for the jellied-cranberry sauce lovers out there. Anyway...I had some leftover (only because my dad left for a cruise) and wanted to make a cranberry chicken with it. I found a recipe in Panache, but it was for chicken breasts stuffed with cranberries, pine nuts and some other yummy things. I was making chicken legs and wasn't in the mood to stuff anything. I took some of the ingredients from the recipe and came up with one of the best chicken meals ever. Really.

Here is what (I think) I did.
1. Skinned a couple lbs of chicken (I always skin my chicken)
2. Chopped 1 med. onion and sauteed it with a couple of pinches of dried oregano.
3. Once the onions got soft (and a little brown cuz someone was crying), I seared the chicken legs in the onion mixture.
4. I removed the chicken to a plate.
5. Into the pan - the leftover cranberry sauce, maybe 1/3 c. and some water to thin it out, 1 tbsp balsamic vinegar, 1 tbsp dijon mustard, 2-3 heaping Tbsp brown sugar, salt and pepper.
6. I let this mixture reduce and concentrate before adding the chicken back in.
7. Once the chicken was back in, I added some more water so it almost covered the chicken.
8. I simmered everything until it was done (again, a little longer than I should have - that crying again...)
9. Made some egg noodles and corn and saved a couple of pieces for Danny's lunch.

Here's how I make the cranberry sauce, which is adapted from Meal-Lean-I-Yumm
Into a small pot:
1 12 oz. bag of fresh or frozen cranberries
1/2 c. white sugar
1/2 c. brown sugar
pinch of dried ginger (or to taste)
3/4 c. of the juice from a can of mandarin oranges
3 big spoonfuls of mandarin oranges
Simmer until the cranberries pop