This week starts the beginning of Passover and the ending of carb consumption for a week. Therefore we need to do all that we can to make our meals as appetizing as possible! Aside from matzah pizza, matzah brei, and more matzah there really aren’t many options. However, I have a recipe for Passover appropriate cookies that are perfect for satisfying your junk food craving this week. My friend Rachel made her traditional Passover cookies, and they were surprisingly very good for cookies made of matzah batter.
- 1/2 cup sugar
- 1/2 cup peanut oil
- 2 eggs
- 3/4 cup matzah cake meal
- Preheat oven to 425 degrees
- Mix all of the ingredients together in a big bowl
- Make hand-sized balls of dough and flatten them on a cookie sheet
- Make a thumbprint in the middle of each cookie dough
- Heat in oven for 8-10 minutes
- Add m&ms to the indent in the middle of the cookies
Tonight I had a dinner date with my roommate from the summertime and she made the most DELICIOUS fish tacos with spinach quinoa!
The best part of that meal was her amazing mango sweet salsa, so I obviously had to ask for the recipe and thought I would share it here. It is one of the easiest and quickest things to make, and it is completely gluten free and dairy free!
- 1 Fresh Mango
- 1 Avacado
- 1 Lime
- 1 Pineapple
- 1 Banana
- 1 Onion
- Hot Sauce
- Cut up the mango, pineapple, and banana into little cube slices
- Cut avacado into small chunks
- Dice onions and saute
- Mix onions, avacado and fruit together
- Squeeze a half of lime and mix
- Add a teaspoon of hot sauce and mix
- Keep in refrigerator until cool and serve
Here is an awesome dessert that is super easy to bake! My roommate, the chef, of course has made yet another delicious concoction!
What you’ll need:
- 1 package puff pastry, 2 pastry sheets thawed
- 1 Cup Nutella spread
- 1 Cup mini marshmallows
- 1 sliced banana
- Egg white wash: 1 egg white whisked with 1 Tablespoon water
- Preheat oven to 350 degrees F.
- Cut each square of pastry into 4 equal size pieces.
- Spread a couple tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch border around edges.
- Top each with about 2-5 mini marshmallows and about 2-3 banana slices
- Fold over the pastry sheet to form a little triangle. Crimp edges firmly with the tines of a fork.
- Brush with egg white wash then sprinkle with granulated sugar.
- Bake for 22-25 minutes or until pastry just turns golden.
- Remove and let cool for 5 minutes.
- You can either eat them like this, or add just a pinch of powdered sugar on top.
Today, my roommates and I invited some friends over to watch game 4 of the NBA playoffs and had a mini basketball party. Since this was an “official shindig,” there obviously had to be good food for everyone to eat! My roommate, the chef, made the most DELICIOUS recipe she learned from her sister. After stuffing myself throughout the whole game, I obviously needed to post the recipe on here! It’s a perfect appetizer because it takes only 40 minutes to bake and it feeds a lot of people.
- 1 cup chopped broccoli florets
- 2 cups chopped cooked chicken breasts
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1 garlic clove, pressed
- 1/4 tsp salt
- 2 pkg refrigerated crescent dough
- 1 egg white, lighten beaten
- 2 tbsp silvered almonds
- preheat oven to 375 F. Combine broccoli, chicken, cheese, mayonnaise, pressed garlic and salt in a batter bowl and mix well
- Unroll one package of the crescent dough; do not separate. Arrange the longest sides of dough across width of rectangle stone. repeat with remaining package of dough. Using a roller, roll dough to seal perforations. On the longest sides of baking stone cut dough into strips 1 1/2 inches apart and 3 inches deep.
- Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over the dough. Sprinkle with almonds.
- Bake 25-28 minutes or until deep golden brown
Here’s a great recipe that my grandmother recently taught me how to make, now that I’m on my own and in college. Since I am always on the go, I love that it’s really simple to make and it makes a great side to any meal!
- 1 can of 3 bean salad
- ½ bag/box of tricolored or veggie pasta
- 2 teaspoons balsamic vinaigrette dressing
- Heat water in a pot on high until boils
- Add the pasta, lower the heat, and stir frequently for 8-9 mins
- Drain pasta and put into a bowl
- Open the can of 3 bean salad and drain 1/3 of the juice, leaving some left over to use as sauce for the pasta
- Pour the beans and juice into the bowl of pasta and stir
- Add 1-2 teaspoons of balsamic vinaigrette dressing and stir
- Place in the refrigerator to cool