When the weather is warm out I start craving colorful and zesty foods. A burrito is like a cozy sandwich of fillings all wrapped up and ready to cram into your mouth. (yes, I am a messy eater and enjoy every minute of it!) There is nothing more satisfying than digging into a freshly made burrito. Ok, so maybe biting into a warm cupcake that has just been frosted but other than that, The Burrito is da bomb.
1 small onion, diced
2 tbs. olive oil
4 boneless skinless chicken breasts, cut into pieces
1 cup of uncooked rice (I used brown basmati)
1 package of taco seasoning mix (I used ortega)
3 cups of water
Saute onions in a large pot with olive oil. Add chicken and cook until no longer pink. Add rice and taco seasoning to chicken then add water and mix well. Cook until water is absorbed by rice. While the chicken and rice mixture cooks, dice up some fresh tomatoes and open up a can of corn and black beans. Serve in a wrap (I use whole wheat) or as a taco bowl with the chicken and rice in bowl with tomatoes, corn and beans layered on top.
~ Recipe submitted by Nina Safar via Kosher in the Kitch!
I hate baking. Just the idea of making dough from scratch exhausts me. I love eating baked goods though, so every now and then I will shuffle my way into the kitchen and bake me up something sweet and sugary. I used ready made puff pastry dough from the freezer which makes for a flaky thinner crust, if you have the time and want something thick and doughy, this would also work with your fav pastry dough recipe. Continue reading
I feel like all my friends are on diets; they won’t even look at any baked goods I offer them. Except these. All I need to do is say “they are healthy” and all of a sudden the ice melts away and these cookies get pounced on. Sometimes I get dubious looks, because these cookies look and taste too good to be healthy, but I respond by reciting the ingredients and that’s convincing enough. Even if you aren’t watching your health, these cookies are a great filling treat for breakfast on the go or mid-afternoon snack with a cold glass of milk. Enjoy! Continue reading
In Toledo, Ohio, where I worked at a day camp this summer, us counselors, who were flown in from all over and slept in the Camp Directors Chabad House, were lucky enough to have a personal chef. Yoella was awesome; every night there would be a new gourmet concoction for us to feast on, and nothing makes a bunch of girls living together happier than sitting around talking and eating. Which was how we spent most of our after camp hours.
Now when school is in its always busy sometimes stressful swing, I make this bok choy salad, the same one that Yoella made for us in the summer, and try to transport myself in every bite to my summer state of mind. Needless to say, it hardly ever works. But I still love love love this salad. And hope you will too. Continue reading