Category Archives: Mains

Drunken Beans

These are hands down my favorite beans. So good, in fact, that my self-proclaimed, bean-detesting husband couldn’t stop eating them. Adapted from Cook’s Illustrated. Here’s what you need: Salt 1 pound (about 2.5 cups) dried pinto beans, soaked over night … Continue reading

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Chickpea and Kale Pomodoro

For a slightly spicy, very satisfying tomato dish, excellent over brown rice, give this a try! Adapted from Food & Wine. Here’s what you need: 1/2 cup olive oil 5 cloves of garlic, thinly sliced 28-ounce can of crushed or … Continue reading

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Leek, Cauliflower and Gruyere Soup

This is a simple, flavorful and delicious soup! Adapted from Saltie: A Cookbook. Here’s what you need: 1.5 tablespoons butter 2 tablespoons olive oil 2-4 leeks, white and light green parts, thinly sliced Kosher salt 1 head cauliflower, cut into … Continue reading

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Pasta with Vodka Sauce

I filed this recipe away for a special time since the ingredients call for heavy cream, and I try not to use that too often in my cooking. But Thanksgiving rolled around, so I made it. And it was so … Continue reading

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Roasted Garlic and Fall Squash Pasta

This recipe was posted on Instagram from Half Baked Harvest. I tried it, but modified a few things to make what I found to be an excellent dish! Here’s what you need: 6 cups peeled and cubed squash (butternut squash, … Continue reading

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Coconut Milk Spiced Chicken with Dates

I recently found a version of this recipe in the LA Times, and decided to put it together yesterday. I made a few alterations, and ended up with something so delicious that my whole family was asking for seconds! Here’s … Continue reading

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YUM Kippur Noodle Kugel

For the month of September, Simon received a PJ Library book about “YUM Kippur.” Obviously the child in the story slightly misunderstood the name of the holiday, or the meaning of a “break-fast” (no, it’s not “breakfast”), but at the … Continue reading

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Korean Sesame Spinach

Have you ever had Korean barbeque, and tried all the small dishes that come along with it? This spinach, which can be served hot or cold, is one of my favorites. I came across this recipe in Koreatown: A Cookbook, … Continue reading

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Baked Eggplant and Orzo Casserole

This recipe originated with Yotam Ottolenghi, was then modified by Smitten Kitchen, and modified a bit more by me here. It’s chock full of veggies and really flavorful. Enjoy! Here’s what you need: 1 large eggplant, cut into 3/4 inch … Continue reading

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Best Broccoli Cheese Soup

Simon has been really into soup, and recently discovered the broccoli cheese soup at Subway. Wanting to eat a lot of veggies myself, I thought I could make some soup at home that was a bit healthier than the Subway … Continue reading

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