Freezer plan!

By | December 21, 2014

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I’m switching things up today with a freezer plan instead of a menu plan. Whenever my freezer empties, I start to get antsy. Usually, the list of what I’d like to freeze is just in my head, and I haphazardly cook from that list over a few weeks. But now that #3 of my back-to-back-to-back book projects is wrapping up, I can finally think about more than just the next few hours, and I’m trying to be organized about the freezer.

So that, up there, that’s my freezer. It’s not too interesting right now. You can see my big flour containers (one for white, one for whole wheat) that need to be filled with more sifted stuff. And you can see some of the frozen products I rely on when time is short, like puff pastry (I know, it’s terrible), frozen green beans and peas, and tortilla wraps for quesadilla nights.

Here’s my way-too-ambitious freezer plan for the next two weeks. I should really delete everything but the first three on the list, but…you know. I have to at least try.


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{Video} Fried latkes vs baked latkes

By | December 18, 2014

So something really exciting happened this week — ready for it? — I lost my camera. That meant that my big plans to do a post about fried latkes vs. baked latkes were going downhill fast, because you can’t do a blog post without a photo (be honest now, you’d glide right over a photo-less post, right?).

My husband suggested using the video camera to get an image, and while I was using the video camera, I figured I might as well just take a video. As you can surely tell from this little creation, this was a last-minute decision and I do apologize for shaky filming and all that.

Anyway, happy Chanukah and come back first thing on Monday to get my easy recipe for fantastic baked chocolate donut holes!

Want to make those latkes in the video? You can get the recipe right here.

Rainbow wheat berry salad

By | December 16, 2014

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If the rest of your week is going to be high in fried foods (cough cough, latkes, cough cough, funnel cake), can I recommend something completely delicious and satisfying and healthy to have around for lunches? It’s a really pretty wheat berry salad, and once the grain is cooked, you can be done in 5 minutes.

I came up with this dish a few weeks ago when my mother was here visiting and I wanted to have something in the fridge that wasn’t odd bits of leftover this and that. It was so good that I made another batch even after she had left, switching a few ingredients but keeping prep time to a minimum.

And here’s what we’ve got: a super healthy base (wheat berries are the most unprocessed form of wheat there is) mixed with red onion, corn, avocado, sun-dried tomatoes, and a fast splash of olive oil and lemon juice. A few spices, a good mix, and it’s time to dig in.

Menu Plan: Week of Dec. 14, 2014

By | December 14, 2014

I wrote out a menu, got ready to publish, and then realized one little important thing: Chanukah starts this week. Oh! So I redid the menu. This updated version makes space for my favorite latkes, classic potato and small in size, and for cottage cheese pancakes slash latkes, which I should really make all the time but somehow never do. And I penciled in some funnel cakes for the first night, because when we made them last year, we could not get over how (a) easy and (b) fun they are.

Come back soon! I’ve got a less-guilty donut recipe for you, and if you want to stay clear of donuts all together, I also have an awesome grain salad that’s the best thing ever to have on hand for lunches.