0 comments on ““Un-Rolling” Our Way to Memorial Day….”

“Un-Rolling” Our Way to Memorial Day….

It’s almost Memorial Day Weekend and we can’t wait to get out in the sun and enjoy the “official” beginning of summer! Although Memorial Day usually entails a lot of grilling (hamburgers, hot dogs, ribs, etc), these items can get repetitive and for a lot of New Yorkers, Memorial Day often means being stuck in the city without access to a key part of the MDW meal creation: the grill! So we decided to change it up this year and kick off summer in a different way: with our un-stuffed egg roll!

It’s all of the ingredients that you love in an egg roll, without the roll! Not only is it a much healthier option (we see you working on that summer bod), it’s something that you can prepare in any apartment in under 30 minutes, giving you more time to enjoy that beautiful summer weather. Check out this simple and delicious recipe below and join us in celebrating MDW differently this year!

Un-stuffed Egg Roll 

Recipe serves 4

You’ll Need:

6 shiitake mushrooms, sliced

1 cup shredded napa or green cabbage

1 cup shredded carrots

1 large zucchini (cut into 1 inch thick sticks)

1 lb ground turkey

2 cloves garlic, chopped

1/2 teaspoon grated ginger

3 tablespoons low sodium soy sauce

1 teaspoon toasted sesame oil

3 bulbs of scallions, chopped

1/2 cup hoisin sauce

olive oil

black pepper

First whisk garlic, ginger, sesame oil, soy sauce and hoisin sauce in a small bowl and set aside. Next you’ll add olive oil to a large skillet and heat on medium-high. Once hot, add in the mushrooms and cook for about 5 minutes. Then you’ll in the ground turkey and black pepper (to your taste) and cook until browned and cooked through.

Once the turkey is cooked through, stir in your carrots, zucchini, cabbage and 1/2 of the chopped scallions. Stir fry for about 2 minutes. Next drizzle your soy sauce/garlic/ginger mixture into the skillet and continue to stir fry for another 3-4 minutes or until all of your vegetables are crisp-tender. Once crisp-tender, plate and serve! If desired, sprinkle your leftover chopped scallions on top for an eye-catching presentation!

Pro tip: Spice up this “un-stuffed egg roll” with some delicious homemade hot mustard. All you need is ground mustard and water! Add 1/4 of the dry ground mustard to a bowl and 1/4 cup of water to a bowl and whisk. If you want it to be a little thicker, add more mustard and if you want it to be more watery, add more water. Drizzle on top of your dish or serve on the side for dipping! Either way you’ll be making this recipe again and again.

 

0 comments on “Pasta La Vista, Winter! Hello, Spring!”

Pasta La Vista, Winter! Hello, Spring!

Spring is here and we couldn’t be happier to (finally) be going green! We were so inspired by the change of seasons that we decided to create a light and healthy pasta dish with Banza Chickpea Pasta that’s perfect room temp for an afternoon picnic or heated up for an evening dinner! Not only does the Banza pasta have more protein, more fiber and less carbs than regular pasta, it tastes just as good without the guilt!

This dish is an easy way to indulge after a long day of work and incorporates the spring veggies that we’ve been missing. Plus, it only takes about 30 minutes from prep to plate and there’s nothing we love more than a quick and simple yet delicious meal! Happy spring-ing 🙂

Our “Spring-ing into the Season” Pasta

Recipe serves 3-4

You’ll Need:

1 box Banza Chickpea Pasta

3 bulbs spring onion, chopped

3/4 cup peas

1/2 bunch asparagus, chopped

1/2 cup arugula

1 cup creme fraiche

2 cloves garlic, minced

1 package crimini OR baby portobello mushrooms, sliced

3 tablespoons chives, chopped

1/4 cup toasted pine nuts

3 tablespoons olive oil

juice of 1/2 lemon

zest of 1 lemon

salt

pepper

First you’ll bring a pot of salted water to a boil and blanch the asparagus by cooking it for 1 minute then removing it from the boiling water and adding it to a bowl of ice water to stop the cooking process. Using the same pot of boiling water, cook the Banza Chickpea Pasta (according to the cooking instructions on the box) and once cooked, set aside. Save about 1 and 1/2 cups of the cooking liquid from the pot to mix in later.

Next you’ll heat the olive oil in a large pot or skillet. Once warm, add in the chopped spring onions and cook for 1-2 minutes. Then add in the sliced mushrooms and cook for 5 minutes. Next add in garlic and cook for 1 minute before adding in salt and pepper. It should be about a teaspoon of both salt and pepper but add a little at a time to combine with the onions, mushrooms and garlic.

Then you’ll add in the creme fraiche, 1 cup of the cooking liquid that you set aside earlier and the lemon zest. Bring to a simmer and mix well. Add in the cooked pasta and the other 1/2 cup of the cooking liquid. Cook for 2-3 minutes making sure that all of the pasta is coated. Add more cooking liquid as needed. Finally, add your peas, asparagus, lemon juice and salt and pepper (to your taste) and mix well. Plate pasta and garnish with arugula, toasted pine nuts and chives. 

Pro tip: Serve your pasta with grilled chicken or steak as your protein! There’s nothing better on a warm spring night than a light and tasty meal!

 

0 comments on “Feelin Lucky? Try Our Bangers & Mash!”

Feelin Lucky? Try Our Bangers & Mash!

St. Patrick’s Day is quickly approaching and although you may not be finding any pots of gold at the end of a rainbow this weekend, you will definitely be finding some delicious home-cooked Irish fare! Bangers and mash (aka sausage and mashed potatoes) is a traditional Irish dish that’s a staple on any menu you’ll find to go along with your St. Patrick’s day festivities (and it’s a good way to soak up a few pints of Guinness!). It’s a delicious and filling meal that you can prep and serve in under an hour and almost all of the ingredients can be found in your kitchen.

We thought that bangers and mash would be the perfect recipe to (sham)rock your weekend celebrations. However, instead of the traditional bangers that are made of pork, lamb or beef, we tried to keep things a little healthier by using Bilinski’s Chicken Sausage, which are all-natural and antibiotic-free. Try out our recipe below and let us know what you think! We hope that it keeps your Irish eyes smiling through every bite 🙂

Bangers and Mash

Recipe serve 3-5

You’ll Need:

Mashed Potatoes

2 large potatoes

2-3 tablespoons salted butter

1/2 cup of 2% milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon salt

1 teaspoon pepper

2 tablespoons fresh chopped scallion

Onion Gravy

1 medium yellow onion, thinly sliced

1 tablespoon vegetable oil

1 tablespoon butter

1 & 1/2 tablespoons all purpose flour

1 & 1/4 cup water

1 cup canned beef broth

1 tablespoon Worcestershire sauce

1/2 teaspoon pepper

salt

Chicken Sausage

1 package of cooked chicken sausage (we used Spinach with Spring Greens)

olive oil

First start with your mashed potatoes! Peel and cut your potatoes into 2 inch chunks and boil on low heat until fork tender (about 15-20 minutes). Once tender, drain the potatoes and add to a large bowl. Add in butter, milk (preferably warmed), salt, pepper, garlic powder, onion powder and fresh chopped scallions. Mash ingredients together until your potatoes are at your desired consistency and set aside.

Next make your gravy. In a medium-sized skillet add vegetable oil and butter before adding your onions. Cook over medium heat until onions are soft and slightly browned (approximately 15 minutes). Add in flour and cook for 1 minute. Next stir in water, broth, Worcestershire sauce and pepper and simmer over low heat. Whisk until gravy is slightly thickened (about 10 minutes). Season with salt and additional Worcestershire sauce if desired.

Finally, prep your chicken sausage! Since it’s already cooked, your chicken sausage only needs to be browned before serving. Simply add olive oil to a pan over medium heat and cook until brown. Once ready, serve over a bed of mashed potatoes and top with gravy! Pro tip: save some chopped scallions from your mashed potatoes to use as a garnish on top!

0 comments on “This Shakshuka Recipe is Egg-cellent!”

This Shakshuka Recipe is Egg-cellent!

If you haven’t heard of shakshuka before, we’re about to introduce you to your new favorite food! Although it’s traditionally seen as a breakfast food, shakshuka is a dish that you can eat for any meal because it’s so flavorful and filling. A combination of eggs, tomatoes and spices, this recipe is delicious and something that you can customize to your personal taste- add some meat for extra protein or make it spicy with some hot sauce! Plus it’s really easy to make if you’re not too comfortable in the kitchen.

Whether you’re looking for a quick meal on a cold night or hosting a brunch at home with friends, shakshuka is a great way to mix it up and keep your cooking from getting boring. Continue reading for the ingredient breakdown and instructions to create this unique dish!

Shakshuka with Feta Cheese

Recipe serves 4-6

You’ll Need:

3-6 large eggs (depending on your preference)

1 can (28 oz) whole plum tomatoes 

5 ounces feta cheese, crumbled (about 1 cup)

1 large onion, halved and thinly sliced

3 cloves of garlic, thinly sliced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/4 teaspoon cayenne

3 tablespoons parsley, chopped

3/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

Preheat your oven to 375 degrees. In a large skillet, heat olive oil over medium heat (make sure that the skillet you use is oven safe!). Add in sliced onions and cook until very soft, about 15-20 minutes. Add in garlic and then stir in your spices (cumin, paprika, cayenne). Cook for about 1 minute or until your spices are all mixed in. Next pour in your tomatoes and break into smaller pieces once they’re in the pan. Season with salt and pepper and then simmer on low heat until the tomatoes thicken. This should take about 10 minutes. Next stir in your crumbled feta. Finally, gently crack 3-6 eggs (based on your preference) into the skillet over the tomatoes. We used 3 eggs for our recipe but you can do up to 6. Again, season with salt and pepper and then transfer into the oven.

Bake in the oven for about 7-10 minutes until the eggs are just set. Depending on the consistency you prefer for your eggs, baking for 7 minutes will make them runny and baking for 10 will make them firmer. Sprinkle on chopped parsley for garnish and enjoy!

Pro tip: Serve shakshuka with your favorite bread for dipping. Toast in the oven for a few minutes before serving for an extra crunch! 😋

0 comments on “DIY Game Day Snacks!”

DIY Game Day Snacks!

The big game is right around the corner (ICYMI, the Super Bowl is this Sunday) and it’s time to focus on the most important part of the day: the food. If you’re not taking advantage of a  Super Bowl special at your favorite bar or restaurant, it’s time to get your menu ready for the snack-a-thon that Super Bowl Sunday is known for.

Lucky for you, we’ve taken the liberty of breaking down the recipes of some of our favorite football eats that are always a crowd-pleaser. Not only are these appetizers delicious, they’re easy to make and don’t take more than 30 minutes from prep to passing to your guests. Plus they’re lighter and less greasy than your typical football finger foods so they won’t make you feel as guilty for cheating on that New Year’s diet (we all do it, the diet gods forgive you). Check out the recipes below and start perfecting your touchdown dance, cause these snacks will have you #winning all game long!

Buffalo Chicken Egg Rolls

Recipe makes 10-15 pieces

You’ll Need:

1 package egg roll wrappers

1 8 oz package cream cheese

1 cup Cheddar cheese

1/2 cup Buffalo sauce

2 chicken breasts OR 1 cup of shredded or diced chicken

1 egg

2 scallions (for garnish)

For this recipe, you have the option to buy a cooked rotisserie chicken and shred it OR buy raw chicken, dice into small 1/2 inch pieces and saute in a pan with 1 tablespoon of olive oil- either way works! When your chicken is ready, add cream cheese, Cheddar cheese and Buffalo sauce in a bowl and mix until combined. Once you have your mixture, add 2 tablespoons to the center of the egg roll wrapper and roll (following the instructions on the egg roll wrapper package). In order to seal the egg roll, you’ll need to use the scrambled egg. Use a brush to dip into the raw egg and rub along the edge to secure it (if you don’t have a brush, your finger works as well). Once secured, bake in the oven at 425 degrees for 12-15 minutes or until golden brown and crispy. Once cool, serve with your favorite condiment (we recommend Ranch or Blue cheese)!

Pro tip: If you have it, these Buffalo Chicken Egg Rolls taste even better in the air fryer. Cook for about 8 minutes and enjoy!

Zucchini “Fries”

Recipe serves 4 

You’ll Need:

2 zucchini

1 cup Panko breadcrumbs

1 cup Italian seasoned breadcrumbs

1 cup Parmesan cheese, grated

1 egg

On a flat plate, add the Italian seasoned breadcrumbs, Panko breadcrumbs and Parmesan cheese. In a separate bowl, scramble the egg. Next cut off the ends of the zucchini and slice into individual “fries”. Once the zucchini is cut up, dip in the raw egg and then in the breadcrumb/cheese mixture to coat the zucchini. Repeat until all of the zucchini are prepped. Set the oven to 425 degrees and bake for about 20 minutes or until golden brown. Plate and serve with your favorite marinara sauce or garlic aioli. Yum!

Pro tip: You can make the Zucchini “Fries” in the air fryer as well! Cook for about 6-8 minutes and serve!

Guacamole

Recipe serves 4-6 

You’ll Need:

3 avocados

1/2 small red onion

1 Cubanelle pepper

1 lime

1 small handful of cilantro

2 large cloves of garlic

2 plum tomatoes

salt

pepper

Chop red onion, Cubanelle pepper, garlic and tomatoes and place in a bowl. In a separate bowl, smash avocados up before adding to the bowl of vegetables. Add in chopped cilantro, salt, pepper and lime juice. Mix together until all ingredients are thoroughly combined. Serve with your favorite tortilla chips (for a healthier, grain-free option, we used Siete tortilla chips with lime) and indulge!

 

If you’re testing out our recipes, we want to see! Take a picture of your creations and tag us @foodtoeat. Happy eating (and footballing)!

 

0 comments on “The Keto Kraze”

The Keto Kraze

The Keto Diet. If you’re like us, at least one person you know is on it or talking about starting it. It seems like this diet has become more and more popular in recent years (we’re looking at you Vinny Guadagnino) so we decided to do some research to learn more about the diet itself and how it affects the body.

As it turns out, the Ketogenic Diet is not a recent fad, it was actually used by physicians in the 1920s to treat epilepsy. A diet rich in fat and low in carbs was proven to produce ketone bodies in the liver. The increase in ketone bodies causes a change in metabolism, which scientists believe allows the body to remove the toxins from the intestines that cause the convulsions that plague epileptics. However, although ketone bodies have proven to help in reducing symptoms for those suffering from epilepsy, scientists still don’t completely understand why. The ketone bodies seem to have an anti-electrical effect on the brain but why that is is still under investigation. As for the diet being used to aid in weight loss, that’s also under investigation, as doctors have mixed feelings about if the benefits outweigh the costs. However, it has proven effective when men and women commit to this lifestyle change, rather than using it as a quick weight loss fix. 

What is the Keto Diet?

The Ketogenic Diet is a low-carb, high-fat diet. The purpose of the diet is to reduce carb intake and replace it with fat. The reduction of carbs from your system puts your body in a metabolic state called ketosis, which tricks your body into believing that it’s starving so it begins to efficiently burn fat for energy. 

What are the do’s and don’ts? 

The main focus of the keto diet is eliminating foods that are high in carbs, such as sugars and starches, and adding more proteins, vegetables and natural fats to your diet. However, it does allow for limited carb intake, depending on how strict you choose to be. A true ketogenic diet suggests under 20 grams of carbs a day but if that’s difficult for you to start out with, aim for staying under 100 grams of carbs a day. This will give your body more time to adjust to the diet and then limit the carbs from there, if you would like to. We’ve listed the common do’s and don’ts of the diet below. 

Do Eat/Drink:

Meat

Fish and Seafood

Eggs

Natural Fats (butter, olive oil, cheese and yogurt)

Vegetables (leafy and green vegetables are best: cauliflower, cabbage, broccoli, zucchini, avocado)

Nuts in moderation (pecans, almonds, peanuts, walnuts)

Berries in moderation (strawberries, blueberries, raspberries)

Water

Coffee (without sugar and limited milk or cream)

Tea

Bone Broth

Don’t Eat/Drink:

Sugar (candy, cakes, cookies, candy bars, doughnuts)

Starch (bread, pasta, potatoes, sweet potatoes, potato chips, french fries)

Grains (rice, quinoa, bulgur, barley, oats)

Beans (kidney beans, chickpeas, black beans, lentils)

Fruit

Soda/Soft Drinks

Juice

Beer

Cocktails

Pros of the Keto Diet:

Quick weight loss

Decreased appetite

Increased energy

Lowers risk of heart disease

Lowers blood sugar

Reduces insulin levels and inflammation

Cons of the Keto Diet:

May reduce muscle mass

Causes headaches and nausea 

Digestive issues such as constipation

May increase risk of coronary disease

Difficult to commit to following the diet

If you’ve done your research into the diet and are interested in trying it out, we’ve got the perfect meal to get you started: our keto quesadilla! The recipe is below along with step by step cooking instructions. Test it out at home and let us know if you’ve become a #ketoconvert.

Keto Quesadilla

Recipe serves 1

You’ll Need:

2 Siete almond flour tortillas

shredded Mexican cheese (use as much or as little as you’d like)

1 tablespoon ghee

1/4 lb ground turkey

1 clove fresh garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon cumin

1/2 teaspoon chili powder

1 teaspoon olive oil

Heat skillet on medium heat. Add the teaspoon of olive oil as well as the minced garlic. Next add the ground turkey and all spices. Mix until cooked through. Once cooked through, remove from heat and set aside.

Wipe down your skillet with a paper towel (you can wash the skillet if desired but wiping with a paper towel should be enough to remove all of the turkey mixture). Return skillet to medium heat and add the ghee. Once the ghee has melted, add one Siete tortilla and cover in shredded Mexican cheese. Next add the cooked ground turkey and cover the ground turkey with more shredded cheese. Then place the second Siete tortilla on top. Cook for 2-3 minutes on each side or until both sides are crispy. Pro tip: add avocado slices to make your quesadilla even more delicious or add a side of your favorite salsa and sour cream for dipping!

We served ours with sauteed purple cabbage and kale (which we sauteed with olive oil, fresh chopped garlic, salt, pepper and a dash of chili powder) but a mixed green salad or roasted vegetables are also good alternatives!

 

Resources:
https://www.healthline.com/nutrition/ketogenic-diet-101
https://www.dietdoctor.com/low-carb/keto/foods#keto-diet-food-list
https://www.news-medical.net/health/History-of-the-Ketogenic-Diet.aspx
https://perfectketo.com/ketosis-for-epilepsy/
https://perfectketo.com/ketogenic-diet-foods-to-avoid/
https://eatsmartproducts.com/fitness-and-wellness/the-pros-and-cons-of-the-ketogenic-diet/
0 comments on “Spread Holiday Cheer with Our Shepherd’s Pie Recipe”

Spread Holiday Cheer with Our Shepherd’s Pie Recipe

Tired of the serving the same food every holiday season? Switch things up with our lentil shepherd’s pie! Although it’s typically a dish that you make in March around St. Patrick’s Day, the flavor and warmth that this feel good food provides makes it the perfect meal to indulge in during the winter. And we’ve got a simple and straightforward recipe that will make creating it a breeze!

Instead of doing the traditional ground beef or lamb, we made our recipe with lentils and mushrooms, which is a crowd-pleaser for vegetarians and meat eaters alike. Plus you get the added bonus of this recipe being somewhat healthier for you (what can we say, it still has a layer of mashed potatoes…) while also tasting delicious! So next time you’re looking for some comfort food when the temperature drops, try it out and have some friends over to taste test your work! Slainte!

Lentil Shepherd’s Pie

Recipe serves 6

You’ll Need:

For the Filling

4 tablespoons olive oil

1 large yellow onion, chopped

5 large carrots, chopped

3 stalks of celery, chopped

1 lb mixed mushrooms, sliced (ex: shiitake, cremini, mini portobello, white button)

4 large cloves of garlic, minced

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

3 tablespoons tomato paste

1 cup red wine (ex: cabernet, merlot, chianti)

3 tablespoons Worcestershire sauce

2 tablespoons flour

3 cups vegetable broth

1 lb cooked lentils

1 cup frozen peas

2 tablespoons fresh flat leaf parsley

1/2 cup tomato sauce

2 teaspoons salt

2 teaspoons pepper

For the Topping

4 large potatoes

1/2 stick of butter

1 cup whole milk

3 tablespoons fresh chives, chopped 

2 teaspoons garlic powder

salt 

pepper

Preheat the oven to 400 degrees while you make the filling! First, heat olive oil in a large skillet (we used a cast iron skillet for easy stove top to oven transfer) then add in onions, carrots and celery and saute for about 10 minutes. Next add in the mushrooms, garlic, herbs and 1 teaspoon of salt and cook for about 8-10 minutes until mushrooms have softened. Once the mushrooms are cooked down, stir in tomato paste, red wine and Worcestershire sauce, scraping the bottom of the skillet with a wooden spatula. Continue to cook for another 10 minutes or until the wine is almost completely absorbed. Then stir in flour, vegetable broth, cooked lentils, tomato sauce, frozen peas, parsley, pepper and remaining salt and cook for 5 minutes. Once cooked through, turn off stove and set aside.

Next you’ll make the topping. Bring a large pot of water to a boil while you peel and cut the potatoes into large chunks. Once the water is boiled, add the potatoes and cook until they are fork tender. When the potatoes are tender, remove from heat and drain the water. Transfer the potatoes to a large bowl and add the milk, butter, garlic powder and salt and pepper to taste. Mix or mash the ingredients, being sure to add the milk 1/2 cup at a time so that the potatoes don’t get too watery. Once the potatoes are smooth and creamy, add the fresh chopped chives and mix.

Once your topping is complete, you’re ready to put both parts together! Spread the mashed potato topping over the filling mixture that you prepared in your skillet. Bake in the oven for about 15 minutes and then broil on high until the top of the mashed potatoes are lightly browned and the filling is bubbly (should be about 4-5 minutes, depending on your oven). When the topping is at your desired crispiness remove from the oven and serve for a delicious Meatless Monday…. or Tuesday or Wednesday or Thursday or Friday or Saturday or Sunday 🙂

 

0 comments on “Hanukkah Musts for Any Meal!”

Hanukkah Musts for Any Meal!

Hanukkah is the eight-day festival of lights that commemorates the re-dedication of the Temple by the Maccabees. It’s celebrated by the Jewish community with prayers, the lighting of the menorah and of course, food! It begins this Sunday, December 2nd and ends on Monday, December 10th. So, as any good party planner knows, it’s time to start menu planning and meal prepping to make sure that you have everything you need to celebrate with family and friends. Although everyone has their own traditions, below we’ve broken down the staple menu items that are typically found on the table when celebrating Hanukkah. So whether you’re hosting or attending a Hanukkah celebration, you’ll know exactly what dish or dishes to create for breakfast, lunch, dinner or dessert!

And if you’re looking for ways to celebrate at the office, we’re here to help! Our vendors are able to create a Hanukkah spread that includes any and all of the traditional or non-traditional food items that you love. Email us today at catering@foodtoeat.com for a custom proposal built for you and your team!

Breakfast/Brunch:

Latkes: Latkes, or potato pancakes, are made from shredded or mashed potatoes and fried in oil. Although they can be eaten with any meal during Hanukkah, if you top them with smoked salmon and sour cream, you can make this traditional Hanukkah food a fancier breakfast item.

Poached Eggs: Always a crowd pleaser, poached eggs are commonly served on latkes during Hanukkah, similar to an Eggs Benedict. However, they can always be served separately over some spinach and roasted veggies.

Apple Fritters: Apple fritters are made by slicing and deep frying apples and topping with powdered sugar. They’re an easy way to sweeten up breakfast or brunch and since they contain no yeast, you can make them in less than an hour!

Lunch:

Matzoh Ball Soup: A traditional soup served during Hanukkah, matzoh balls are soup dumplings made from matzoh meal, eggs, water and fat and served in chicken broth with carrots, parsnips and fresh dill. The matzoh balls typically absorb the chicken broth, giving them the flavor that people love.

Gefilte Fish: Gefilte fish is made from a mixture of ground, deboned fish, such as carp, whitefish or pike. Usually served chilled with a dipping sauce of choice, it can also be served on crackers or bread to make it more filling.

Challah: A Kosher loaf of braided bread, it’s simply made with eggs, water, flour, yeast and salt. Typically used for dipping during a meal or as bread for sandwiches, it can also be used to make french toast for breakfast.

Dinner:

Slow Cooked Brisket: Another classic Hanukkah food, brisket can be used to create a hearty stew or served as an entree with roasted potatoes and green beans.

Kugel: An egg noodle casserole, kugel can be served savory or sweet, depending on your taste buds. If you’re trying to make your kugel unique this year, try mixing in fruits and nuts, such as pecans, almonds, raisins, apricots and cranberries.

Salmon: As an alternative to brisket, many Hanukkah meals also offer basked or roasted salmon as an entree option. It can be seasoned many different ways but typically it’s done with thyme and a honey mustard glaze or more simply with sage and parsley.

Dessert:

Babka: Babka is not bread, although it is loaf-shaped. It’s a dense wheat cake that’s typically swirled with chocolate and cinnamon but can also be made with apricot, raspberry and even cheese!

Rugelach: A bite-sized pastry or cookie made with cream cheese dough rolled around a variety of fillings. Most commonly it is done with nuts, chocolate or jam.

Sufganiyot: A traditional Hanukkah dessert, these deep fried doughnuts are usually filled with custard or jelly and topped with powdered sugar.

Gelt: Although they’re a simple addition to any party, no Hanukkah celebration is complete without gelt! These are chocolate coins, wrapped in silver or gold foil and used as money when playing the game of dreidel.

Photo Credit: Baz Bagel & Restaurant

 

0 comments on “Oh, Kale Yes! The Stuffing Recipe You Need to Use This Thanksgiving”

Oh, Kale Yes! The Stuffing Recipe You Need to Use This Thanksgiving

April showers bring May flowers and May flowers bring… pilgrims! (dad joke users unite!) We’re getting ready for our favorite holiday and there’s no way that we can give thanks without one of the key pieces of our Thanksgiving meal: the stuffing! Which is why we’re sharing our favorite stuffing recipe as you begin your menu planning for November 22nd. It’s super easy to make and is ready in an hour and a half, so you can cook it the morning of Thanksgiving in case you forgot that you promised your mom you’d bring a dish to your aunt’s house…

All jokes aside, Thanksgiving is a time to gather with friends and family to recognize and appreciate all of the things that we have been blessed with in our lives. We hope that this dish will be shared with loved ones in your life and represent our gratefulness to all of our amazing customers who continue to support FoodtoEat and the immigrant, minority and female-owned food businesses that we represent. We hope that you all have a happy and healthy Thanksgiving! 🙂

Chicken Sausage and Kale Stuffing

Recipe serves 8

You’ll Need:

1 large Italian baguette

1 multigrain loaf

1 lb chicken sausage, casing removed (turkey sausage can be used as an alternative option)

1 large yellow onion, chopped

1/2 cup of celery, diced

3 cloves of garlic, minced

3/4 cup parsley, finely chopped

1 lb kale, chopped and stems removed

1/2 cup Parmesan cheese, grated

1 teaspoon fresh sage

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

1 cup low sodium chicken stock

3 eggs

1/4 stick of butter

2 tablespoons olive oil

1/4 cup of pine nuts (optional)

Salt

Pepper

First, cut Italian baguette and multigrain loaf into 1 inch cubes. Place on baking sheet and bake for 10-15 minutes at 375 degrees until bread is no longer soft. Once finished baking, put aside until needed for mix.

While the bread is baking, add butter and olive oil to a large saute pan over medium heat. Add in onion and celery as well as some salt and pepper and cook for 5-10 minutes or until onions are translucent. Add chicken sausage, garlic, thyme, rosemary and sage to saute pan and cook until chicken sausage is about 85% cooked through. Next add the chopped kale to the saute pan and cook until wilted. If desired, add salt and pepper to your taste.

In a large bowl, combine the toasted bread cubes, chopped parsley, eggs, chicken stock and chicken sausage/kale mixture from your saute pan. If mixture looks dry, add a few more dashes of chicken stock. Mix together thoroughly. 

Once mixed through, transfer to oven safe baking dish and top with grated Parmesan cheese and a few pine nuts for some crunch. Cover dish and bake at 375 degrees for 45 minutes, then uncover and bake at 425 degrees for 15 minutes or until top is brown. Serve with turkey, mashed potatoes, cranberry sauce and corn bread… or whatever additional items are on your Thanksgiving menu!

 

0 comments on “It’s About to Get Reallllll Chili”

It’s About to Get Reallllll Chili

The weather outside may have finally turned frightful (ugh) but our turkey chili really IS delightful (we promise)! And it’s the perfect way to beat the cold as sweater weather commences. This chili recipe is simple to execute and really flavorful without requiring any fancy ingredients- everything you need is at your local grocery store! Our recipe makes about 6 servings, which is perfect for Sunday football with your friends or meal prep for yourself. Once you create this dish, you can freeze whatever you don’t use and reheat it as needed. It should last about 2-3 months in the freezer, making it the ideal meal for those crisp nights when you just don’t feel like cooking!

Try it out and let us know what you think on Instagram, Twitter or Facebook @foodtoeat! We can’t wait to see how you chili!

Turkey Chili

Recipe serves 6

You’ll Need:

1 lb ground turkey

1 yellow onion, chopped

1 can of crushed tomatoes (28 oz)

1 can fire roasted tomatoes (small)

1 can kidney beans

1 can black beans

1 can chickpeas

1/2 cup chicken stock

1/2 bunch of cilantro, chopped

2 teaspoons olive oil

1 tablespoon fresh garlic, chopped

2 tablespoons chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

Heat olive oil in large pot over medium heat. Add in chopped onions and saute for 3-5 minutes. Add in ground turkey and cook for 3 minutes. Then add in your chopped garlic, salt and pepper. Cook for another 3-5 minutes. Add in the rest of your dry seasonings (chili powder, paprika, dried oregano, cayenne pepper and ground cumin), mix together and cook for an additional 3-5 minutes.

Once all of your dry seasonings are in the pot, add in crushed tomatoes and fire roasted tomatoes and cook for 10 minutes. Next add in your kidney beans, black beans, chickpeas and chicken stock (you can do more or less than 1/2 cup of chicken stock depending on how thick or thin you like your chili) and simmer for 30 minutes over low heat.

Ground turkey will be cooked through after 30 minutes. Remove from heat, mix in chopped cilantro and your chili is ready to eat! Add your favorite toppings (we suggest shredded cheddar cheese, scallion, sour cream and tortilla chips) and enjoy! Need a vegetarian option?! Leave out the meat and add your favorite root vegetables! We love potatoes, carrots and butternut squash- perfect for fall!