Need a little something to bring an ordinary weekday over to the sunny side? Here’s a way to elevate rice from a humble side dish to a glorious main course for one person, perfect for weekday lunch or light supper?  I don't usually talk about cooking for one, for the obvious reason that I live with several other people.  But when the kids are off at school all day, sometimes I want to invest a few minutes into making something truly delicious that’s just for me. There aren't many foods as simple and comforting as rice, and though this fried rice dish has a number of steps, it's simple enough to prepare in the background while I’m working, and the end result is flavourful and incredibly comforting.  There are two possible variations -- "Indian" and "Chinese" (I'm using quotation marks because I don't want to pretend that these are authentic flavours...) that are equally simple to prepare. This is why I love working from home – I can’t ...

     How hangry do you and your kids get in the morning?  (Or afternoon, depending on how late you've slept in and/or procrastinated.) Around here, the answer is... VERY. These quick, easy, eggy muffins are exactly what you need:  the cure for Hangry.  Shh… don’t tell anybody: they’re basically little mini-quiches, just without a crust. These are sometimes called "scrambled egg muffins."  But on most sites, you'll find them chock-full of some type of meat that just won't work in a kosher kitchen.  Pork, ham and bacon are all super-popular at breakfast time, apparently. Even if you could use some kosher kind of meat, you'd miss out on all the cheesy goodness of these delighful, bite-sized breakfast treats.  So why bother?  Just toss in lots of veggies and you'll never miss the bacon, I promise. Make your life super-easy and prepare these in reusable silicone muffin cups.  I didn’t used to like the idea...

Around here, it’s not truly Pesach cooking season until the soup lokshen are ready.  Each year, this is how I inaugurate my brand-new, shiny-clean Pesach kitchen. (What?  Yes, I’m still going on about Pesach… when do you want me to blog about Pesach, DURING Pesach?  Before Pesach??  Oy.  This was the first chance I’ve had to breathe, and post this, in nearly a month.) This year, I mentioned to a friend that I was getting ready to make the lokshen, and she said, “what?” It turns out that not everybody makes Pesach lokshen… go figure. It’s exactly like making blintzes during the year, except you leave out the flour.  And because blintz leaves are mainly flour, you have to add a LOT more egg.  This bowl has maybe ten eggs in it. What’s the exact recipe?  You’ll have to forgive me, but I’ve never written it down.  Here are all the components: 10 eggs (Large) Several Tbsp of oil About 1/4 cup of potato starch Salt a...

You might have guessed that I haven’t been a college student for some time now. But that doesn’t mean I’m not still addicted to one of the staples of college-student life.  I don’t feed it to my family, but when I’m looking to treat myself, one of my favourite indulgences is… ramen noodles. You can find all sorts of articles online about how ramen is the perfect college food because it’s something like 20 cents a packet.  That’s not quite true if you’re cooking kosher.  Kosher ramen has always been a little more of a luxury; I don’t think we ever found it for less than $1.99 in Toronto.  Here in Israel, it’s about 4nis (about $1), though it’s sometimes on sale for less (like 5 for 10nis).   These aren’t recipes, more like suggestions.  The key is to not try to do too much at any one time.  Too many flavours will only clash with each other; choose two or three distinctive notes that will work well in harmony.  Here are some flavour no...