my first passover seder

charosetI just made my first ever homemade charoset, for my first ever homemade seder and it is delicious. I used this recipe and added a bit more walnuts and a bit of agave, too. I’m so excited about tonight now. I’ll post some recipes later, but here’s a preview of the menu:

>> matzah with horseradish and charoset

>> vegetarian matzah ball soup

>> kale salad with avocado, lemon and sea salt

>> roasted salmon in a soy, agave lime marinade

>> apple and macadamia nut quinoa

>> applesauce

>> lots of Manischewitz!

If you’re celebrating, happy Passover!

 

quinoa + egg enchilada skillet

finished skilletThis meal is joining the other fantastic recipes that are a part of our regular rotation because:

a) it’s Mexican-inspired and lord knows we love Mexican food

b) like the shakshuka from a few weeks ago, it can be made for breakfast, lunch or dinner. In fact, when I first made it, it was both breakfast and lunch because I wound up eating leftovers of it for the next few days

c) it’s hearty but still healthy so everyone is satisfied (with no guilt!)

d) it’s as simple as mixing ingredients together in a bowl (see below), spreading them into a skillet, and baking

ingredients, bowl

Quinoa + Egg Enchilada Skillet

SERVES TWO-FOUR

Ingredients

  • 1 cup quinoa
  • 1 15oz can of black beans
  • 1 15oz can of corn
  • 2 TBSP minced garlic
  • extra virgin olive oil
  • 2 jalapeno peppers, sliced thin
  • 1/2 yellow onion, sliced thin
  • 1 bunch scallions, sliced thin
  • 1 lime, juiced
  • 2 cups (1 jar) of enchilada sauce (I used Trader Joe’s)
  • 4-6 eggs
  • 1 avocado, sliced or diced

Instructions

  1. Preheat oven to 375 degrees, then on the stovetop, cook quinoa according to package.
  2. In a saute pan, cook garlic, jalapeno peppers, onion and scallions in olive oil.
  3. In a bowl, combine cooked veggies, cooked quinoa, beans, corn and lime juice.
  4. Spread mixture in bottom of skillet and pour the enchilada sauce on top.
  5. Make small indentations (spaced apart from each other) for the eggs and crack one in each.
  6. Bake the skillet in the oven for 25-30 minutes until egg whites are set and the edges of the skillet are bubbly.
  7. Serve with avocado (and extra lime juice if you like) on top.

A Recipe From Jamie Stelter | www.thetvdinner.com

introducing… TV Wedding!

From ulive — the people who brought you TV Dinner the web video series — we now give you… TV Wedding! From the dress, to the flowers, to the working out, to the wedding itself — this 6-part series means everything to me because it tells the story of the best day/weekend/few months of my life. I hope you enjoy it!

Episode 1: THE DRESS featuring my mom, my best friend Jess and tailor extraordinaire, Lars Nord.

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Episode 2: GETTING FIT AND FANTASTIC with FLYBARRE/MY TRAINER featuring Flybarre (the total body conditioning class I take a few days a week at Flywheel Sports) and the head of the program and also my trainer, Kara Liotta.

TV-Wedding_Mock_Embed_Boot-Camp

There are four more episodes coming next month, so stay tuned. In the meantime, watch this preview of the rest of the series:

oven-poached sole in lemon + white wine

cod over asparagusA little over a month post-wedding and I’m finally feeling like I’m back in the groove — at work, making plans with family and friends, and cooking dinner at home. There was a while pre-wedding where it felt like we were ordering in or eating out much more than usual. It felt necessary… and it was fun and easy in a lot of ways, for sure… but I’m happy to be back in the kitchen making fish and vegetables on the regular for my husband. (Gotta keep off those L-Bs we lost for the big day!)

 

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mushroom, kale + seafood paella

finished paella, closeOne of the most fun days of my life was two years ago when B and I were in Barcelona and I helped a Spanish chef make paella by the beach. It was a perfectly sunny day at the end of our vacation and yes, it was just as dreamy as it sounds. We ate so well on that trip but it’s the paella that I haven’t been able to stop thinking about since.

 

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happy purim!

hamantaschen 2014And what’s Purim without Helen’s homemade hamantaschen? She sends them to us every year and it is such a treat — because not only do I not usually eat sweets, but Helen’s cooking (that’s my mom, obvi) is just the best. I am not a baker, but she is an all-star — and these are every bit of proof you will ever need. And how freaking cute is she with the handwritten note? I only wish it said Jamie on it, so you could see how she always dots the “i” in my name with a heart. ALWAYS.

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no-meat-needed lentil loaf

loaf on plateWhen I was a meat eater, I loved meatloaf. Oh man. I would gobble it down when my mom made it for dinner, then heat up leftover slices the next day, and the day after, and… you get it. Admittedly most meat dishes don’t sound appetizing to me — I haven’t had it in 6-7 years now — but meatloaf can still pull at my veggie heart strings.

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smitten kitchen’s one-pan farro with tomatoes

one pot farroI first told you about my love for Of a Kind when I made the miso sea bass from their cookbook in October. A month later I read about this one-pan farro dish in their weekly “10 things” email. It’s one of my favorite reads each Monday cause co-founders Erica and Claire are great at uncovering gems. (Hence, their entire lovely biz.) And apparently they have impeccable timing too, because they linked to an old recipe of mine in their most recent email… just days after I had made this dish/planned to blog about it. Great minds, etc etc…

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