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Tag Archives: holiday recipe

Pomegranate Rainbow Carrots

15 Wednesday Oct 2014

Posted by Nicole Small in Autumn/Fall, dairy free, easy recipe, gluten free, healthy recipe, Holidays, roasted, vegetarian/vegan

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autumn, autumn recipes, carrots, dairy free, fall, gluten free, healthy recipe, holiday recipe, recipe, roasted, vegetable, vegetarian

Tender roasted rainbow carrots with a sweet and tangy pomegranate sauce and fresh pomegranate seeds. 

Rainbow carrots are one of the prettiest early Fall root vegetables available right now; their vibrant hues add a beautiful pop of color to your plate. I was excited to find them on sale for just fifty cents per pound at Sprouts! I knew exactly what I wanted to do with them – I love the sweet earthiness of roasted carrots, and with the hint of an Autumn chill in the air, roasted veggies have been on my wish list.

Pomegranate Rainbow Carrots! #recipe

Trader Joe’s Pomegranate Vinegar* is actually surprisingly delicious just mixed with honey. I’d be lying if I said I didn’t swipe my finger across the bowl after I tossed the carrots with this bright dressing. The fresh pomegranate seeds play off of the hint of pomegranate flavor from the vinegar, and the fresh herbs add a layer of depth (and deliciousness). These carrots are super easy; just cut them up, dress them and let them roast into sweet and savory goodness.

Ingredients

2 lbs Rainbow Carrots, peeled and sliced**
3 tbsp Trader Joe’s Pomegranate Vinegar
1/2 tbsp Balsamic Vinegar
3 tbsp Honey
1 1/2 tsp fresh thyme, divided
1 1/2 tsp fresh rosemary, divided
Olive Oil
1/2 cup Pomegranate Seeds

Pomegranate Roasted Rainbow Carrots via Tsiporah Blog

Directions

Spread a tablespoon of olive oil all over the inside of a Corningware dish or another deep baking pan. Peel and rinse the rainbow carrots and then cut them into equal sized slices so that they cook evenly.

Rainbow Carrots Recipe via Tsiporah Blog

Chop the rosemary and take the thyme leaves off of their stems. Add the carrots to your baking pan layered with 1 tsp each of the fresh rosemary and thyme.

Mix together the Pomegranate Vinegar, balsamic vinegar and honey in a small bowl.

Pomegranate Honey Sauce for Roasted Pomegranate Rainbow Carrots via Tsiporah Blog

Pour the sauce mixture over the carrots and cover the pan with foil.

Bake for about 1 hour total. Take the pan out every 20 minutes or so to toss the carrots together with the sauce. They are done when the carrots have a tender bite.

Top with fresh pomegranate seeds and additional fresh thyme and rosemary (optional) to serve.

Pomegranate Roasted Rainbow Carrots

Enjoy!

*This is not a sponsored post for Trader Joe’s Pomegranate Vinegar.

**Note – this is a fairly large batch, it would serve 4-6 really enthusiastic carrot lovers as a side dish. I like to make a big batch to keep in my refrigerator as an easy side dish for my meals throughout the week, but if you are making a small dinner for your family you can cut this recipe in half.

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Russian Pelmeni

26 Thursday Dec 2013

Posted by Nicole Small in Beef, entree, recipe

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Tags

Authentic, cooking, cultural, fall, food, healthy recipe, holiday recipe, Pelmeni, recipe, Russian, thanksgiving

The past few days have been rainy and cold, which left me longing for warm, hearty homemade meals. I’m writing this bundled up in my blankets with a very happy belly, a cup of tea and gratitude for the heater which we finally figured out how to use. As you may have read in my last post, I’m currently living abroad. I share a tiny apartment with my wonderful roommate Noam in the heart of Tel Aviv. It has been hard to adapt to minimalistic living, and please forgive the poor lighting in my photos. I feel confident enough to say that I have mastered the art of toaster oven cooking! I’ve used our little toaster to make homemade pizza, roasted chicken, baked meatballs as well as mini pumpkin pies for Thanksgiving. How to Make Russian Pelmeni Our program is mainly composed of other Americans, but I have also made some friends from all around the world. Our Friendsgivukkah (Thanksgiving) table was filled with dishes from America and abroad. We had American sweet potato casserole (without marshmallows), latkes instead of traditional mashed potatoes, traditional roasted turkey and gravy, avocado salad, and Russian Pelmeni. We were all so enchanted by the Pelmeni, which was prepared by my friend Roman and his girlfriend, that the last few were lovingly fought over. For dessert we had mini pumpkin and pecan pies with freshly whipped cream and sliced strawberries – strawberries are a winter fruit here in Israel!

After dinner (or maybe in the middle of indulging in my 2nd helping of Pelmeni), I asked Roman if he would teach me how to make them. He said he would if I taught him how to make pies in exchange, which of course I agreed to!

Pelmeni are small round dumplings that resemble Italian tortellini. They are typically filled with meat, and their exact history is questionable. They are thought to have been brought to Siberia by the Chinese, and then evolved and spread throughout the region. Depending on where you are eating Pelmeni, the recipe and accompanied sauce can vary from sour cream or butter to soy sauce. Handmade Pelmeni Recipe // Tsiporah Blog Pelmeni is not a quick weeknight meal. It involves (easy) handmade dough, but the most time consuming step lies in gently folding each pelmeni by hand. It took us about a half an hour to 45 minutes to fold enough pelmeni to serve 5 of us, and it was well worth it. The resulting delicate and delicious dumplings were warm and so satisfying on a cold winter’s night. We served ours with a dollop or two of sour cream and a sprinkle of pepper, but we also discovered that it pairs well with a sweet soy BBQ sauce. This shouldn’t be surprising, given Pelmeni’s origins. We had a fun little dinner party with holiday music in the background, the pitter-patter of rain on the windows, and small glasses of Becherovka to accompany our Pelmeni feast. Here is the method and recipe that we used, which I’ll refine once I make it again on my own. This is because we didn’t make the dough with exact measurements.

Homemade Pelmeni

Ingredients

1/2 kilo of ground beef
1/2 kilo of ground turkey, chicken or pork (Pork is traditionally used)
1 onion, chopped very small
3 tsp salt
3 tsp pepper
4+ cups flour
4 eggs
Water and extra flour (you will need at least 1 cup extra flour plus flour to roll out the dough)
2 sprigs rosemary
Sour cream, to serve

Directions

Combine meats in a large mixing bowl. Finely chop the onion and add it to the meat with the salt and pepper, stir to combine. Set the meat aside and start on the dough.

For the dough: We made the dough in 2 batches which was easier than making a giant batch, and the dough stayed very fresh and soft.
In a large mixing bowl combine 2 cups of flour and 2 eggs and whisk together with a fork until it forms a shaggy mess of dough. Then slowly add in enough water, mixing the whole time, to form a wet and sticky dough. From there sprinkle in flour 2-3 tbsp at a time, mixing all the while, until you have a soft ball of dough that is not sticky. Split the dough in to three sections (they don’t have to be even).

Flour your work surface and roll out one section of dough until it is about 1/4 inch thick. Using a standard shot glass, cut out rounds of dough (about 1.5 inches across). Flatten the dough a bit in your hand to make it thinner and larger, and then place about 1 tsp of meat in the center of the disc of dough. Fold the circle of dough in half to make a half-circle shaped dumpling. Then, take the two corners and press them together to form the traditional round pelmeni.

Set the prepared pelmenis on a plate. As you fill up the plates, place them in the freezer and grab a new plate. This recipe made about 4 dinner plates of pelmeni. When you run out of your first batch of dough, make the 2nd half and continue until all of the meat is gone.

Making Pelmeni Family Dinner // Tsiporah Blog

A team effort

Once all of your pelmeni are prepared, fill a large pot with water as if you were going to boil pasta. Add the rosemary sprigs and about 1 tbsp of salt to the water and bring it to a boil. Add 1/2 of the pelmeni and cover. Bring to a soft boil until the dough is cooked through. Fish the cooked pelmeni out of the water with a slotted spoon and set aside in a large bowl. Using the same water, repeat with the other half of the prepared pelmeni.

Learn how to make Pelmeni via Tsiporah Blog

Roman, our Pelmeni teacher

Serve with a dollop of sour cream and fresh pepper. Enjoy! Russian Pelmeni served with Sour Cream // Tsiporah Blog

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Vanilla Bean Cookies

23 Wednesday Oct 2013

Posted by Nicole Small in Autumn/Fall, dessert, dessert recipe, sweet, Thanksgiving, vegetarian/vegan

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Tags

baked, dessert, dessert recipe, fall, food, food blog, holiday recipe, holidays, recipe, recipe blog, sweets, thanksgiving, thanksgiving recipe, vegetarian

These cookies are really delicious; they are buttery, flakey and packed with a burst of real vanilla. The first time I made them was for Thanksgiving in 2007 with my Aunt Susan. It was my first experience with a Sunset Magazine recipe, and I now know that Sunset never steers you wrong. She had the Sunset Thanksgiving Edition of that year, so that was the first year that I really began to turn to Sunset for holiday recipe inspiration, and thus my love for Sunset Magazine began. The most recent time that I visited her house, I found this goldmine:

I love Sunset Magazine

If you live in the west you really should check out this magazine. It is packed with amazing recipes, travel tips, day trip and weekend getaway destinations in the west, gardening advice and information about unique plants, and more. Sunset Magazine has been around for a long time, I even found some interesting editions from the 1930’s in an antique store! It is a really great magazine and I can’t wait to catch up on 6 months of it when I get home.

These buttery vanilla bean cookies were so decadent and easy that I have continued to make them almost every Autumn afterwards. It’s funny how a recipe can remind you of a season, but these cookies really could be made any time of year. You could simply substitute another shaped cookie cutter instead of the Fall leaf ones. In addition, these are egg free cookies, so they would be great for someone with an egg allergy.

Thanksgiving Vanilla Bean Cookie Recipe via Tsiporah Blog

I hope you’ll add these cookies to your Thanksgiving recipe repertoire, or at least save them for the winter holidays. They would be perfect with a warm mug of french press coffee or apple cider after dinner!

Buttery Vanilla Bean Cookies

Original recipe from Sunset Magazine Nov. 2007

Ingredients

1 cup of butter at room temperature, plus 1 tbsp
3/4 cup white sugar
1 vanilla bean
1/2 tsp baking powder
1/4 tsp salt
2 1/4 cups flour
Regular or coarse sugar crystals to top, or cinnamon sugar

Special Equipment

Mini Autumn leaf cookie cutters (this links to my favorite ones)

Directions

Preheat your oven to 325 degrees. Split the vanilla bean pod in half and use the back of a knife to scrape out the vanilla beans on the inside. Use a mixer on medium to cream together the butter, sugar and vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredient mixture into the butter and sugar and then mix on medium speed until the dough forms a ball.

Butter 2 cookie sheets and set aside. Split the dough into two balls and roll out until the dough is 1/8 inch thick. Using the assorted cookie cutters, cut cookies and place on the baking sheet. Use the back of a knife or a toothpick to lightly press lines into the leaf cookies. Sprinkle each cookie with sugar and bake until the edges just begin to become golden brown, about 10-14 minutes, rotating each pan halfway through the cook time.

Let the cookies cool before transferring them to a decorative plate. Enjoy, and Happy Thanksgiving/Holidays!

Vanilla Bean Butter Cookies for Thanksgiving | #Recipe via Tsiporah Blog

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