Author: chanie

Curry Chicken Salad

Leftover chicken from the weekend? Let’s make CURRY CHICKEN SALAD!

Check out the reel on Instagram here!

Curry Chicken Salad

1 head Romaine lettuce
2 cups diced chicken
1 stalk celery, thinly sliced
1 small apple, thinly sliced
1/2 small red onion, diced small
Handful of craisins
Handful of sliced almonds

Curry Dressing:
1/3 cup mayo
2 tsp Dijon mustard
1 tbsp honey
1 clove minced garlic
Scant tsp curry powder
Juice of 1/2 lemon
Salt and pepper, to taste

You know what to do!

 

Related Recipes:

Grilled Chicken Salad with Jalapeno Honey Mustard Dressing
Asian Chicken Salad
Grilled Chicken Wedge Saladwich Carrot Ginger Dressing

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Shaved Brussels Sprout Salad

Gosh, it has been FOREVER. I almost feel like opening with a HELLO WORLD post, like I did in my very first blog post ever. Does anyone even blog anymore?

Well, in an Instagram poll recently, it turns out that people don’t go to blogs as much, although quite a number of you mentioned that you do, indeed, visit the blog, for all the oldiebutgoodies and just to search for recipes with ingredients you have on hand.


Also, the holidays. So many of you visit on the holidays. THANK YOU!!

Speaking of holidays, I hope you had a wonderful one all around. I did not manage to get over here with a Chanukah post. I even missed my 10 year blogoversary. That was a big one. LIFE. It’s hectic these days.

In case you haven’t heard, I was busy wrapping up the manuscript for book #2, so things have been hectic over here. Lots and lots of recipe testing, but sadly none that I can share. It’s been stressful, and taxing, but OH. SO. DELICIOUS. I cannot wait till you all get to cook from it! March 2023 baby!!

In the meantime, I’ve been on a salad kick. Actually more of a SELF CARE kick. My salad making has been more about NOURISHING than feeding myself and the results have been so worthwhile.

And now I get to share the amazing results with you because this salad is everything you want in one: SWEET, SALTY, TANGY, SPICY AND SMOKY!!! Can I get an amen???? Pass the brussels sprouts!

Shaved Brussels Sprout Salad
YIELD: 6 servings

4 cups shredded kale
1 lb. shaved or thinly sliced brussels sprouts
1 Granny Smith apple, julienned
1 cup pomegranate seeds
1 jalapeno, thinly sliced
1/2 cup chopped walnuts
1 tsp smoked paprika
kosher salt, to taste
1 tbsp olive oil

Dressing:
1/2 cup light olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
3 tbsp whole grain mustard
2 cloves garlic, minced
salt and pepper, to taste

Method:

Preheat oven to 350 degrees. Spread the walnuts out on a parchment lined baking sheet and mix with olive oil, smoked paprika and salt. Bake until toasted and fragrant, about 10 minutes. Set aside.

Mix the dressing ingredients in a bowl and whisk until creamy.

Add the kale, brussels sprouts, apple, pomegranate seeds, jalapeno, and walnuts to a salad bowl. Stir in the dressing and toss to incorporate. Serve immediately.

NOTE: for nut allergies, use pumpkin seeds instead of walnuts.

 

Related Recipes:

kale crunch salad
holiday salad
waldorf salad

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Lavender Iced Latte

LAVENDER ICED LATTE is about to be your new favorite pick-me-up!! So easy and oh. so. deeelish!!!

Click here to view the reel on Instagram.

Lavender Iced Coffee

1/2 cup water
1/2 cup sugar
1tbsp lavender buds
1 shot espresso
1/2 cup milk

Method:

Mix the water, sugar, and lavender in a saucepan and bring to a simmer until the sugar dissolves. Steep for about ten minutes then strain. Pour your espresso and add in 1-2 tsp of lavender syrup. Add your milk over ice and enjoy!

 

Related Recipes:

Maple Iced Coffee
Amaretto Affogato

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Basil Pasta

 

Every week people ask me for the recipe to this simple BASIL PASTA thats a staple in our house. I love that’s it’s so adaptable, and I even use frozen basil and garlic (don’t @ me!) so it’s ready in a pinch. Also great for shalosh seudot!

Click here to view the reel on Instagram.

Basil Pasta

1 box of your favorite pasta (I use bow ties)
14 cubes frozen basil
2 cubes frozen garlic
1/3 cup extra virgin olive oil
Salt and pepper, to taste

Method:

Cook pasta according to package directions. Place basil, garlic, olive oil, salt, pepper in a large bowl. Drain pasta and pour into the bowl. Rest a few minutes so cubes defrost. Stir. Adjust seasoning, to taste.

OPTIONAL ADDITIONS: lemon zest, red pepper flakes, sundried tomatoes, roasted zucchini, grape tomatoes, hearts of palm, tuna, flaked salmon, feta cheese, fresh mozzarella.

Related Recipes:

Angel Hair Pasta Salad
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Sukkah Onigiri

One of my kids is obsessed with sushi. You might call him a sushi monster. He’s 7 and he makes his own avocado rolls because he just loves it that much. Every Friday, when I shop for Shabbat, i buy him a sushi roll for lunch and he devours it.

Sushi salad is also a staple in our house. Especially when I have leftover cooked salmon or kani. Sushi salad is a real #oldiebutgoodie around here, and I’ve since adapted the recipe so many times!

These days, our favorite is layered sushi rice, flaked salmon, kani, julienned carrots, julienned cucumbers, edamame, sesame seeds, french fried onions, and a generous drizzle of sweet sauce and spicy mayo. Every time I serve it for Shabbos lunch, the guests go gaga all over again – and I often set up a build-your-own-bowl on a lazy Susan so everyone can make their own.

When it comes to Sukkot, “Sushi in the Sukkah” is a favorite theme of mine, and not just because I like alliteration! I’m all for any meal in a bowl and sushi is really so filling, it makes the perfect lunch.

Years ago, I made these onigiri hamantaschen here on the blog, and the other night, this fun Sukkah idea came to me. I couldn’t be happier with how they turned out! Of course my sushi-loving son started building tons of different Sukkot out of the leftover sushi rice – he pressed some into a ice cube tray to make a 3D version and then topped it off with mashed avocado and a nori “door”. And then he ate them, of course. I took the leftovers and made some of these for breakfast the next morning – a very happy and sushi loving family indeed!

Happy Sushi in the Sukkah!!!

Sukkah Onigiri

2 cups sushi rice
3 cups water
2 tbsp rice vinegar
1 1/2 tbsp sugar
1 tsp salt
2 sheets nori
1/2 cup toasted sesame seeds
soy sauce, for serving

Method:

Rinse the sushi rice until the water runs clear. Place the sushi rice and water into a medium saucepan. Bring to a boil, cover with a tight-fitting lid, reduce heat to a low simmer and cook for 20 minutes. Remove from the heat and steam for 10 minutes.

In a small saucepan cook the the rice vinegar, sugar and salt until the salt and sugar dissolves. Pour the mixture over the cooked rice and stir gently.

To make the onigiri, form the sushi rice into a rectangular shape. Cut one sheet of nori into fine shreds and cut the second sheet of nori into strips. Fold the strips around one side of the sushi to resemble a door, and dip the opposite side into the nori shreds to resemble schach. If desired, dip the sushi rice into sesame seeds.

Serve with soy sauce for dipping.

 


sushi salad
Asian kani bites
sushi hamantaschen
snowman sushi

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