Whole Wheat Challah

Challah is definitely my favorite bread, and I decided to make this recipe with ingredients I had at home (I only had whole wheat flour). I wasn’t expecting for this whole wheat version to taste as delicious as it did, especially since I made many revisions to the original recipe I used from Cooking with Tantrums….

Butternut Squash and Apple Soup

Right now the best soup I have EVER made. Thank you ginabnutrition for this recipe (found on her instagram). The fall flavors of this soup are just incredible, and I love that this soup uses seasonal ingredients. I made a few adjustments based on ingredients I had at home to her original recipe (adjustments will…

Homemade Lachuch

Was too lazy to go out and buy bread on this rainy day, so I decided to make my own using ingredients I already had at home. I’ve been wanting to make Jamie Geller’s Lachuch (yemenite flatbread) so I figured this was a perfect opportunity. Here’s her recipe (you can find my additions below the…

Homemade Garlic Knots

I was out of bread at home and looking for a homemade bread recipe that also used garlic (which I had a surplus of), and found this DELICIOUS garlic knots recipe from Pretty.Simple.Sweet. They were fluffy, flavorful, and buttery, just how I like them! I didn’t have a standing mixer, so I used my dough mixer…

Homemade Nut Butter

If these had a label, I’d write, “WARNING: ADDICTIVE!” on them. I made three different variations of nut butters this past month for the first time, and wanted to share my advice for doing so, as well as the recipes I used. When making nut butters at home, it is important to have a strong…

Roasted Asparagus

Roasted Asparagus: recipe from New York Times: Ingredients: 1 bunch (around 2 pounds) thick asparagus, woody ends snapped off (I used purple asparagus, but any asparagus is fine) 2 teaspoons extra virgin olive oil salt, freshly ground pepper 1 teaspoon fresh thyme leaves (optional) fresh lemon or lime juice (optional) Instructions: Preheat oven to 400 degrees….

Mini Vegetable Goat Cheese Frittatas

Inspired by the Cutting Veg’s Mini Cauliflower Goat Cheese Frittatas, which I slightly revised for this recipe I thought I would try making this recipe since I had goat cheese, thyme and egg I wanted to use. I thought it would be interesting to substitute beet rice for the original cauliflower rice (thinking it would…

Oil-Free Roasted Eggplant (Two ways)

Likely due to my middle eastern background, eggplant is one of my favorite foods. I’ve been seeing different methods of roasting eggplant without oil, and decided to do an experiment using two similarly sized eggplants from the same store to figure out which method I liked best. I tried two methods: one using the stove…

Fluffy quinoa

Have you ever struggled to make quinoa? Tried to make it following box directions (2 cups liquid for 1 cup quinoa) and ended up with a soupy mess (please don’t tell me this has only happened to me!) I did some research online and recipe testing found a way to cook quinoa that gives me…

Whole Wheat Popovers

Stumbled upon this recipe on @zoebakes instagram, and have been wanting to try it forever! Finally decided to make it today and it was a huge hit in my household. I made a few edits to her recipe based on ingredients I had at home. For example, I didn’t have whole milk, so I used…