Such easy and quick take on yet another childhood memory from all the middle eastern restaurants we used to go to in Israel. These are ten times better baked in the oven and broiled for the last few minutes than grilled. Good for any day of the week

• 3 tilapia fillets, skin on
• 1 1/2lbs grape tomatoes, halved
• 3 tbsp olive oil
• 8 fresh chopped basil leaves
• sea salt
• ground black pepper

1. Scatter tomatoes in a pan, add 2 tbsp olive oil and season with salt and pepper. Mix.
2. Place fillets on top, skin side up, brush remaining oil on top of skin. Season with salt and pepper.
3. Bake for about 10-15 minutes until fish is ready and still juicy. 

The inspiration for this flavourful dish was childhood memories from my Moroccan side of the family and a bunch of dried apricots I had recently purchased and been wanting to use with what was left of it. Easy and quick dish for any day of the week and any time. Recipe from BBC Good Food.

• 4 skinless chicken breasts ,diced
• 1 tbsp Moroccan spice seasoning
• 1 onion, finely sliced
• 3 1/2tbsp (50g) butter
• 1 cup (300g) rice
• 12 dried apricots , halved
• chicken stock cube
• 410g can chickpeas , drained and rinsed
• 1tbsp (15g) pack flatleaf parsley , chopped

1. Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
2. Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
3. Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.

I wanted to make something light and easy for a small Purim get together and loved the idea of a healthy appetizer like this one. Goat’s-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow’s-milk ones. Here, creamy chèvre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs. Recipe from Food & Wine.

• 24 large cremini mushrooms (1 1/2 pounds), stems discarded
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
• Kosher salt and freshly ground pepper
• 3 tablespoons fine bread crumbs
• 6 ounces fresh goat cheese, cut into 24 pieces

1. Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
2. In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
3. Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
4. Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.

Grandma Esther taught me everything I know about mastering leftovers. This is a powerful vivid childhood memory… She’d use the chicken from her soup and recook it in the oven with a handful of paprika, throw a bunch of potato wedges and let it all crisp. Sweet Paprika is the key and my distinct memory of this dish. 

• 5-6 tbsp oil, 
• 2 tsp black pepper, 
• dash of salt, 
• 2 tbsp sweet paprika (more scattered on top)
• 4-5 small potatoes, peeled, cut to wedges

1. Make mixture of first 4 ingredients.
2. Rub mixture all over chicken and wedges, finish with scattering more paprika all over.
3. Bake for about 40-45 minutes.

I was inspired to make this soup on a gloomy day after a long day at work… I find nothing is more comforting than good homemade soup. My friend suggested that I throw in some bacon and I did. I have savored on this soup for days. Recipe from Better Home and Gardens. 

• 1 large onion, sliced
• 1tablespoon butter or olive oil
• 1 28 ounce can whole tomatoes
• 3/4 cup dried tomatoes (not oil packed)
• 1/26 ounce can no-salt-added tomato paste
• 1 14 ounce can reduced-sodium chicken broth or vegetable broth
• 1/2cup sliced celery (1 stalk)
• 2 tablespoons snipped fresh parsley or cilantro
• 2 - 3 teaspoons lime juice or lemon juice 
• Dairy sour cream
• Fresh Italian (flat-leaf) parsley

I had some avocado that I wanted to use one early Saturday morn, so I came up with the idea of making a fresh chopped Salad, using whatever vegetables I had in the fridge, inspired by an old salad I remember from when I was a kid. 

• 1 avocado, diced
• 1 tomato, chopped
• 1 cucumber, chopped
• 2-3 tbsp Bulgarian cheese, diced
• olive oil
• parmesan cheese, grated
• salt and pepper, to taste

Combine all vegetables in a bowl, drizzle olive oil to taste, season with salt and pepper and some fresh grated parmesan cheese.  

This was a spur of the moment chicken breast dish that was inspired by the remaining garlic olive oil I used to toast the pita bread i toast for Ma’s Lentil Soup. I had simply grilled the chicken in the remaining olive oil, threw in some cherry tomatoes, seasoned with salt, pepper and fresh rosemary. 

• 1-2 chicken breasts
• garlic olive oil (pre-made at home)
• 4-5 cherry tomatoes
• 1 tbsp fresh rosemary 
• pine nuts, optional 

Simply grill in garlic olive oil, making sure you grill the tomatoes and pine nuts as well. 

This was a last minute dinner decision as I always find frittatas to be easy to make, hearty and light. It’s always twice as good when reheated the following day. I literally picked up some of the missing ingredients on my way back home from work and made it. Recipe from Bon Appetit.

• 2 tablespoons olive oil, divided
• 2 medium leeks, whites and pale green parts only, chopped
• 8 ounces crimini (baby bella) mushrooms, thinly sliced
• 12 large eggs
• 1/2 cup crème fraîche or sour cream
• 2 tablespoons coarsely chopped flat-leaf parsley
• 3/4 cup shredded Fontina cheese, divided
• Kosher salt, freshly ground pepper

1. Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
2. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
3. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
4. Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

This may sound fancy but it literally takes less than half an hour to prep and cook… I threw in some mushrooms that I happened to have so you can exclude it. This is an old recipe from Ma’s cookbook that she got from one of her closest friends back in the day who is actually French so I’d think that’s where it from, the form of cooking with white wine. 

• 2-4 chicken breasts, thinly sliced
• 2 medium onions, sliced
• 1/2 cup white wine
• 1/2 cup water
• 2 tbsp mushroom soup powder
• flour

1. Heat oil in a large skillet.
2. Prep chicken breasts and powder with flour. Fry until golden. 
3. Remove chicken breasts from skillet, fry onion until semi-golden.
4. Add back chicken breasts on top and in between onion. Mix wine with water and mushroom soup powder. Pour all over chicken breasts in skillet. 
5. Cook on low heat for about 15-20 minutes. 

This cake has become my Dad’s favorite ever since I started making it over two years ago. I have found it in Well’s Vegetarian Thanksgiving 2010 of The New York Times. I have been making it almost every 2 weeks for Shabbat.

• Nonstick baking spray
• 3 cups flour
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups canola oil
• 1 1/2 cups sugar
• 1/2 cup applesauce (a 4-ounce snack pack contains about 1/2 cup)
• 1/3 cup apricot all-fruit spread (apricot jam)
• 3 cups 1/4-inch-thick diced pieces of peeled, cored Granny Smith apples (about 5 apples)

I was first introduced to these mouth-melting cookies nearly 5 years ago, during a Holiday get together back in NYC. A close friend has arrived with some of his Mom’s cookies from their party, and I immediately fell in love with it. The memory of the taste was and is so distinct that I had to ask my friend for his Mom’s recipe and they were both so kind and gracious to share it with me.    

• 2 sticks unsalted butter, softened
• 1 cup confectioners sugar (1/2 cup in mix and save ½ cup for baked cookies)
• ½ teaspoon vanilla extract
• 1 ¾ cups sifted flour
• ¼ cup chopped nuts

In a large mixing bowl, cream butter and ½ cup confectioners sugar with an electric mixer until fluffy..Blend in vanilla extract and flour. Stir in chopped nuts. Chill dough for at least 2 hours. Shape dough into 1 inch balls. Place on cookie sheets and bake in a preheated, 350 degree oven for 20 minutes. Remove from oven, let cool slightly and, while still warm, roll balls in remaining confectioners sugar..Makes 3 dozen.

Nothing beats a fresh pot of chicken soup when you can barely move out of bed. I literally dragged my ass to make Grandma Esther’s Matzo Ball soup. It takes an hour and a half to prep and cook it. (Minus the matzo balls).

Cause when you crave, you’re really craving… Classic, iconic Chocolate Fondue, ready in less than 10 min. Recipe from Simply Recipes.

• 12 ounces of dark chocolate (chips or roughly chopped if from a block)
• 8 ounces of heavy cream
• A pinch of salt
• Dippables such as strawberries, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces

1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.

2. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.

3. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.

If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

I have previously shared Grandma Esther’s Chocolate Balls recipe and this is pretty much the inspiration behind this use of the Ultimate Chocolate Cake leftovers. Grandma Esther used to do it alllllll the time too and i guess it only makes sense I learned myself how to never throw away anything. Almost anything can be made out of any kind of leftover. 

• Chocolate Cake leftovers
• 2 cups shredded coconut

1. Simply break apart chocolate cake leftovers. Cream and all. 
2. With wet hands, start round balls of chocolate.
3. Roll in bowl with shredded coconut. 
4. Place in a different bowl.

Keep refrigerated.  

I was first introduced to this amazing cake over a decade ago. A co-worker of my dad’s always brought it to his office. I have a copy from 12 years ago I believe of the recipe that I copied from her. It was beyond easy to make and usually takes 15 min to prep and another 40 min to bake. I usually make it in a tube-pan. Made it superfestive for NYE and separated the batter to create double-layered chocolate cream filled cake, topped with mix Lindt balls and grated white chocolate. Truth of the matter- any frosting would work for this cake. I tried a new one here that is taken from this Chocolate Stout Cake recipe from Bon Appetit.

• 1 cup cocoa
• 2 cups all purpose flour
• 1 cup oil
• 2 cups sugar
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 eggs
• 2 cups boiling water

1. Preheat oven to 360F. Oil-spray/butter a baking pan.

2. Beat sugar and eggs first in a bowl. 

3. Add oil and dry ingredients, mix until well combined. 

4. Add boiling water. Mix well.

5. Pour batter to prepped pan. Bake until knife/toothpick comes out clean and dry.

For frosting:

• 1 pound bittersweet chocolate (54% to 60% cacao), chopped
• 2 cups heavy whipping cream
• 1 teaspoon instant espresso powder

Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).