Category Archives: Sides

Requested Week After Week (After Week…)

If there’s one thing I dread, it’s having to put together a menu. Tell me what you want, I’ll make it. Give me a recipe, an ingredient, something.. just don’t leave the menu up to me. The main dish is usually chicken, since it’s cheaper than meat and requires a lot less skill to master. But when it comes to soup, sides, and dessert (mmm dessert) – I could look through my cookbooks a million times and still have no idea what to make.

I try so hard to make different things from week to week. After all, who likes to eat the same thing over and over and over again?

My husband, that’s who.

So whenever we’re deciding what to make for shabbat, without fail, Ari will say “can you make broccoli kugel again?”

I have to say, after making it so many times, I have definitely gotten this recipe down to a tee. So here it is:

Broccoli Kugel


  • 2.5 Lbs fresh broccoli (or 2 lb frozen broccoli cuts, thawed and drained..I do think using fresh is worth the extra time)
  • 1 Cup mayonnaise
  • 4 eggs
  • 4-5 heaping Tbs Onion soup mix (I like Osem brand.. especially since they offered me my first real job ūüôā )
  • 1/2 Tbs salt
  • 1/4-1/2 tsp ground black pepper
  • 1 9inch frozen pie crust (if you make your own…good for you..)


  1. Cut the broccoli into small pieces (using some, definitely not all of the stems), and steam until easy to fork. If you don’t have a steamer, put about an inch of water into a pot and add the broccoli. Cook over a high flame with the lid slightly open until easy to fork. (about 5-10 min)
  2. Throw into a colander and rinse with cold water. Drain very well.
  3. Once drained, transfer into a large bowl.
  4. Add the rest of the ingredients and mix well
  5. Pour into a frozen pie crust bake at 375¬į F for 1-1.5 hrs. Make sure to sick a piece of foil under the pie to catch drippings.¬†

> If you don’t want to use a pie crust because you think it’s too fattening.. just do it anyway. But if it’s going to deter you from making this amazing kugel you can throw it into a greased 8×8 pyrex.

> If you are cooking for someone who eats especially healthy (sucks for you), just don’t mention the mayonnaise.. I mean, the main ingredient is¬†broccoli.



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It’s My Birthday And I’ll Blog If I Want To…

I started this blog when I had too much time on my hands, and ironically enough, ever since then, my extra time has been slipping through my fingers. For those of you who have been checking back these past couple of weeks.. thank you. And for those of you who haven’t… that’s ok, there wasn’t a new post for you to read anyway. Either way…I’m BACK.

Today is my 22nd birthday. Unlike most people I know, I happen to be obsessed with my birthday. It’s the best date on the calendar, and I look forward to it the second the clock hits 12AM on January 25th all the way until it hits 12AM on January 24th the following year. There are obviously years when my birthday is a disappointment, but for the most part it’s just a day when I get to be with and talk to the people that matter most. So.. in honor of my birthday.. I’ve decided to share a ridiculously simple, but ridiculously delicious recipe with all of you. You could say it’s my claim to fame.. only I am not actually famous, it’s my mother’s recipe, and it’s probably too simple to make¬†anyone¬†famous. It includes all of the ingredients I love, and all the ingredients you would never expect to come together. Here it is:

Mean (yes, mean) Rice Salad


  • 1 Cup long grain enriched white¬†rice. Or if you have a lot of $$ buy Rice Select Jasmati¬†or Texmati.
  • 1/2 Can whole kernel sweet yellow corn (I like Libby’s brand)
  • Diced Osem¬†Mediterranean pickles in brine. If you can’t find Osem pickles, click on the link which will send you to Amazon where you can buy them (awesome), or use other Israeli pickles. If you want to ruin the recipe a little, use crunchy dill pickles.
  • Salt
  • Mayo (about 4 heaping,¬†and I mean Heaping Tbs)


  1. Cook rice according to package directions. Don’t refrigerate. (If you need to refrigerate, heat up again once you’re ready to make the rice). The rice shouldn’t be cold in the salad, but it also shouldn’t be right off the stove.
  2. Add corn and pickles.
  3. Add salt.. slowly but surely
  4. Add mayo
  5. Add more salt, cause it probably needs it.
  6. Mix all ingredients together and serve.

Simple… I know.

A birthday girl’s request: This salad is perfection. If you’re going to make this recipe, I’m so happy for you. You’ll love it. If you’re going to make this recipe and change a few things (such as amount of salt and/or type of mayo) – don’t tell me about it.



**for the record: I know the song is called “It’s My Party” .. but I thought it would pass.

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Late Night Latkes

It’s the seventh night of chanukkah, and I haven’t found the time to make latkes…until now. It was 8:30 PM when I started peeling, but it was well worth it, because Ari’s doing the dishes, and who would object to a fried latke dinner no matter what time it was? I know most people eat latkes as a side dish, or grab a few at an annual chanukkah party…but I don’t care much for balanced meals, and if there are enough latkes to fill me up – why the hell not??

Needless to say, latkes are one of the most traditional chanukkah foods, and one of the best chanukkah foods (if made correctly). I was never in charge of making latkes growing up, but once I was married, it was fun to experiment, and no one was telling me not to eat as many latkes as I wanted for dinner. I think our first chanukkah together we had latkes for/with our dinner 8 nights in a row. Well, we’re passed that, but it wouldn’t be channukah without some good ol’ traditional latkes – so here’s my recipe.


  • 6 Medium red potatoes, peeled and cut the long way twice (a lot of recipes call for Yukon gold or russet potatoes, but I use red potatoes for everything.. because they’re a lot better)
  • 6 Eggs
  • 3 Small onions, halved
  • 4 Tbs flour
  • Salt
  • Pepper
  • Canola oil


  1. If you have a food processor, use the shredder attachment¬†and shred the potatoes and onions together. If you don’t have a food processor, you’ll have to use a coarse grater and do it by hand (still well worth your time and possible cuts). If you can’t peel like a pro, place the potatoes in a bowl of cold water as you go so they don’t turn brown. Also, switch off between shredding potato and onion (so they are sort of mixed in together), because the onion also helps to keep the potatoes from browning.
  2. Transfer to a large bowl and try and squeeze out the excess water over a sink.
  3. Add the eggs, flour, salt (lots), and pepper. Mix well.
  4. In a large nonstick frying pan, heat up about 1/4 – 1/2 inch of canola oil. Add a little shred of potato to the oil – if it’s sizzling, it’s hot enough.
  5. Use your hands to make the latke shape. As you do this, squeeze out all the liquid you can [back into the bowl] – this will make your latkes crispy and delicious, unlike the ones you get at synagogue.
  6. Place the latke into the oil, and allow to fry until the edges are getting crispy and golden. 
  7. Flip with a spatula and allow to fry until both sides look the same. Be patient…latkes take a while to fry…¬†
  8. Transfer onto a paper toweled plate to get rid of excess oil (unless you want to go all out).
  9. Dig in.

[Goes great with apple sauce, Frank’s Red Hot Sauce, and probably sour cream (if you’re into that)]

Chag Sameach!


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A Bunch of Crapple…

Before the cranberries go out of season, I thought I would share one of the¬†best¬†sides for Fall/Winter. Crapple. For those of you who didn’t go to Camp Stone, Crapple is another name for Cranberry Apple Crunch. I don’t know who made up the name [if you do, comment below and I will gladly insert their name here] but needless to say, it’s brilliant.

Camp Stone (shout-out to Mitbach ’07)¬†is actually where I was first introduced to the whole idea of cranberry apple crunch. Coming from a Moroccan kitchen, where this recipe is definitely considered to be a dessert, I didn’t even know where to begin. When the head of the kitchen asked me to make 12 large pans of crapple and handed me a list of ingredients, I simply mixed all the ingredients together and threw them in the pan. Once everyone was done laughing at me, I quickly learned how to make and love this dish.

Since my Camp Stone days, I have been introduced to my mother-in-law’s crapple (or Cranberry Nut¬†Crunch) and happen to enjoy it even more. Every once in a while, though, I crave the original recipe I was introduced to – So here are both…

Kim’s Cranberry Nut Crunch


  • 3 Cups of chopped granny smith apples with peel
  • 2 Cups of whole, raw cranberries
  • 1/4 Cup of sugar


  • 1 1/3 Cup of oatmeal
  • 1 Cup of chopped pecans
  • 3/4 Cup of sugar
  • 1 Stick of melted margarine


  1. Set the oven to 350¬į, and grease a 8×8 pyrex.
  2. In a large bowl, mix the first three ingredients and pour into the prepared dish. 
  3. Mix the topping ingredients and pour over the cran-apple mixture. 
  4. Bake for 1.25 hours, or until it bubbles and the top is getting hard.

For the Camp Stone version: 

Do the same to the apples and cranberries (but peel the apples), and if you don’t have fresh cranberries, take out the sugar and spread a can of whole berry cranberry sauce on top of the apples.


  • 3/4 Cup of flour
  • 3/4 Cup of oatmeal
  • 2/3 Cup of light brown sugar
  • 3/4 tsp cinnamon
  • 3/4 – 1 Stick of cold margarine

Mix the first four ingredients, add 3/4 stick of cold margarine and mix with fingers until crumbly – add more margarine if it’s too dry.




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