The trick to making roasted chickpeas (aka garbanzo beans) is to cook them on a low temperature for an extended amount of time. This will prevent burning and make them just right. Crunchy and addicting! Once you pop, you can’t stop! I like making roasted chickpeas because you can make them with any flavor you like, sweet…
Category: appetizer
Double Baked Sweet Potatoes
This is a new recipe that I wanted to try out from a ripped magazine page I tore out a while ago. I always eat sweet potatoes in a sweet way with butter and maple syrup or brown sugar. The only time I eat them in a savory way is when I’m eating sweet potato fries-yummy!…
Chinese Salad
I have been making this salad for years and it is so simple to make! It is like any asian salad that you order in a restaurant but ten times better! You can shred your own cabbage and carrots if you prefer but I just buy a bag of coleslaw which is obviously much quicker. This salad…
Roasted Sweet Potato with Greens
My family came over for Shabbat dinner this past week and I decided to play around with the side dishes. I try to change things up every so often and not always cook the same traditional foods. One of the new sides I decided to make was this fall inspired sweet potato dish that was just…
Cucumber Mint Yogurt Salad
What do I choose to eat after the holidays? Something light and quick to make, with no cooking involved! And I’m sure you can agree with me. During Rosh Hashanah we ate so many delicious meals that I am scared to go on the scale at this point. So this salad is exactly what I…
Balsamic Brussels Sprouts
In our household we love brussels sprouts! Whether it’s a shaved brussels sprout salad or steamed brussels sprouts, we can always appreciate good brussels sprouts. So how can you make them 10x tastier? add some garlic and balsamic glaze and voila! I guarantee someone who doesn’t like brussels sprouts will start loving it after eating this recipe! It’s…
Stuffed Leeks
Stuffed Leeks is one of those dishes where simpler is better. All it takes is a little technique and a few ingredients. During Rosh Hashanah, the Jewish New Year, we eat certain foods to symbolize our prayers for a sweet new year. We bless and eat each of these foods before eating a big feast of a…
Rainbow Swiss Chard with Pine Nuts & Golden Raisins
Wow this weekends weather was amazing!! If I could describe perfect weather, it is NY fall weather. It has to be my favorite season. A little chilly, but still sunny and beautiful. Ahhhhh. I am so excited for all the fall local farmers markets to open up with harvested organic fruits and vegetables. I can spend a whole…
Matbucha (Tomato Pepper Mezze)
The one mezze (or side dish) that I know will always be on my families Shabbat table is matbucha. I guess the easiest way to describe matbucha would be to say that it’s a tomato pepper dip. But it is so much more than that. The secret of success for this mezze is to keep…
Tabbouleh Salad
Everytime my family gets together for a Bar B Q, there is always Tabbouleh Salad being served. It is light, refreshing, flavorful, and loaded with healthy nutrients. The 2 main ingredients in this salad are parsley and bulgar wheat. Bulgar is a highly underrated pre-cooked wheat grain that is super healthy for you. So there is no…
Dill and Red Pepper Egg Salad
I love quick and easy recipes that can please a crowd. The hardest thing about this recipe is trying to peel the hard boiled eggs perfectly. This can be eaten plain, in a sandwich, as an appetizer, or even as a salad at a party! Dill and Red Pepper Egg Salad (Enough to make two…
Chickpea Hummus
Everyone likes their hummus different ways. Some people like it with or without garlic, clumpy or smooth, lemony or with more tahini, and some people like it with toppings such as sautéed mushrooms. For me, I like hummus simple. I like to taste the chickpeas and dont like too many ingredients overpowering the flavor. The simpler the better….
Liz's Kosher Kitchen 