Friday, April 9, 2021
Sunday, March 7, 2021
Our 12th issue of Food in the Time of Quarantine is out now! Let us help you celebrate Easter and Passover with playful, inexpensive holiday recipes! There's even a method of making your own soap to hand out as gifts! Grab your free copy of our recipe magazine today!
Download your free copy here: FitToQ March 2021
Matzo Ball & Chicken Soup
I may seem like a lot of work for one pot of soup, but this chicken soup is flavorful and immensely satisfying (especially as we start to catch change of the season colds). If anyone in our house has the sniffles I leave the skin on the chicken. This is because of a homeopathic belief that chicken fat has natural antibiotics.
Matzo Ball & Chicken Soup
Makes 16 servings
32 ounces organic chicken stock
1 whole (~5 lbs) chicken, broken down
16 ounces mirepoix
3 Tablespoons olive oil
1 teaspoon thyme
1 bay leaf
Salt, to taste
Pepper, to taste
In a stockpot over medium heat, add olive oil. Add mirepoix, thyme, a pinch of salt and pepper and the bayleaf. Saute until mirepoix has softened and become fragrant (approx 5 minutes).
Rinse chicken pieces under cold water and add to stock pot. Add stock, then water to cover.
Bring to a boil, then reduce to a simmer. Simmer 20 - 25 minutes, or until chicken breasts are cooked through. Remove chicken breasts and when they are cool enough to handle, remove meat and return bones to the stock pot. Simmer dark meat for another 20 minutes, then remove, pull from bones and return bones to the pot.
Cook on the lowest setting for an additional 40 - 60 minutes, skimming the fat off of the surface occasionally.
When needed, strain broth and bring to a boil to cook the matzo balls (see below).
4 jumbo eggs
1 1/2 cups matzoh meal
1/4 cup neutral oil*
1/4 teaspoon salt
1/2 teaspoon garlic powder
3 ounces carbonated water
1/2 teaspoon baking powder
1. Whisk together egg and oil (or schmaltz). Mix in matzoh meal, salt, baking powder and soda water.
2. Set in fridge for 15 minutes.
3. Meanwhile, strain 8 cups of soup into a pot with a tightly fitted lid. Bring to a boil.
4. Form balls approximately 1" diameter.
5. Place balls in boiling soup. Cover and bring to a simmer. Cook for 20 minutes. Cook the balls in two batches to give them enough room to expand.
Serve dumplings in broth with chicken meat.
*Substitute schmaltz if you should have some in your pantry
Sunday, February 7, 2021
I'm back with the 10th issue of Food in the Time of Quarantine, and this issue is all about...LOVE
That's right: elegant starters, decadent mains and rich desserts, all on a budget, all for you.
Download your free .pdf here:
Thursday, January 7, 2021
Friday, December 11, 2020
Food in the Time of Quarantine Holiday Issue
We are living in difficult times. As the holidays roll around and it is looking unsafe to visit family, we must try to connect as best we can and find joy wherever we can. Hopefully we can spark a bit of goodwill with a few food ideas to treat yourself and those in your bubble.
The hope is, as the song says "may your days be merry and bright"
If you are looking for some extra goodwill or want to cook yourself a festive meal, we can offer you our recipe magazine, free for everyone to download. In it you will find mains, sides, appetizers, desserts, cocktails and even homemade gifts!
Download a free .pdf here: Food in the Time of Quarantine Dec 2020
This holiday season, why not give your loved ones the gift of chocolates to show them how much you care? It is surprisingly easy. Instead of Grand Marnier, you can customize these truffles by steeping tea leaves in your cream mixture before pouring it over the chocolate. To temper your chocolate, melt 3/4 of the chocolate reserved for the shells and bring the temperature of the melted chocolate quickly down by removing the chocolate from the heat and adding the remaining 1/4 chopped chocolate
Grand Marnier Truffles
3/4 cups cream
3 Tablespoons unsalted butter, melted and clarified
3 Tablespoons Grand Marnier
8 ounces good quality (70% or better) semi sweet dark chocolate, chopped
5 ounces good quality milk or dark chocolate, chopped
1. Create the ganache: heat cream over low heat and add orange zest, allowing it to steep for 5 minutes (if you’re not planning to use orange zest. Bring cream up to a low boil and turn heat off immediately. Add Grand Marnier and clarified butter to cream and whisk to combine.
2. Place your 8 ounces chopped dark chocolate into a stainless steel bowl and pour hot cream and butter mixture through a sieve into the chocolate.
3. Stir to melt chocolate with the heat from the cream and butter mixture. When everything has been combined and all chocolate has been melted, set aside in a dry, cool place to come to room temperature.
4. In roughly 30 minutes, when the ganache has set, form into Tablespoon sized balls. Cover tightly and set briefly in the fridge while you melt the remaining chocolate.
5. Fill the bottom of a double boiler with about 3 inches of hot water and bring to a temperature just below a simmer. Put 5 ounces chopped chocolate in the top layer of the double boiler and melt, stirring frequently to avoid burning.
6. Take melted chocolate off of the heat and dip ganache balls into it one by one, balanced on the tines of a fork. Shake excess chocolate off after each truffle is dipped. Set covered truffles on a parchment lined sheet tray to cool. Store in an airtight container in the fridge, or package in cute boxes to give out as gifts.
Tuesday, November 10, 2020
Hello all! I'm so pleased and excited to be bringing you the Thanksgiving issue of our free recipe Magazine, Food in the Time of Quarantine with double the recipes! Whatever your Thanksgiving looks like this year--even if it's a vegetarian celebration--we've got you covered!
Download your FREE .pdf here: Food in the Time of Quarantine Nov 2020
The two recipes of mine included in this issue are my Scratch Made Green Bean Casserole
|Sour Cream & Green Onion Mashed Potatoes|
Wednesday, October 7, 2020
Hello everyone! I'm so thrilled to be brining you the October issue of Food in the Time of Quarantine, our free recipe magazine! This month's issue aims to help you while you "homeschool" with quick meals or recipes that are fun to make with your children.
It's "hot off the presses!" Download it here: https://tinyurl.com/y57nx88l
I am eating this bread as I type this. It is moist, with a warmth from the spices and an unmistakable apple flavor. This bread is low-fat to keep it on the healthy side and there is fiber from the whole wheat. Adding applesauce alongside the oil in this bread not only cuts down on fat but also makes the bread taste even more of apples. One of my favorite things about this bread is how versatile it is. You could add a cup of nuts or dried fruit or both. If you wanted to make it more decadent you could top it with a crumb topping. A gluten free version made all or partly with oat flour would be delightful (if you've ever had sauteed apples in your oatmeal you'll probably be of the same mind). And if you'd like to make it a bit more healthy you can sub out the oil with another half cup of applesauce and cut down on the sugar. I made this bread with fuji apples, which are more sweet than tart, so if you'd rather use tart apples like granny smith, adjust your sugar accordingly.
Of course, my absolute favorite thing about it is that this recipe makes two loaves. One to enjoy immediately and one to freeze. Freeze it in slices wrapped in cling wrap, then store wrapped slices in a zip top freezer bag. The fresh made bread will keep for up to 4 days, wrapped in cling wrap (slice as you go) and the frozen bread will keep for up to 3 months in the freezer.
Apple Spice Bread
Makes 2 Loaves
2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup brown sugar
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1/2 cup neutral oil
1/2 cup applesauce
2 cups (grated) apples
stir flours, spices (cinnamon, ginger, cloves and nutmeg), baking powder and salt together. Mix in sugars, eggs, applesauce and oil. Mix will feel a bit dry. Peel and grate the apples and add the juice as well as the fruit. The juice from the grated apples will bring the bread to the correct consistency. Divide between two greased 9 x 13" loaf pans. Bake at 325 for 40-50 minutes, until a toothpick inserted into the middle comes out clean.