Happy Birthday Oreo Cookie!

http://shine.yahoo.com/shine-food/100-years-oreo-recipes-facts-famous-cookie-194400045.html

Saw this great-looking recipe on a different food website! 


Egg-Free, Grain-Free Chocolate-covered Cookie Dough balls:


Ingredients: 

2 1/2 cups almond meal 
1/4 tsp sea salt
10 Tbsp butter or Crisco 
1 Tbsp vanilla
1/3 cup honey

Dark or semi-sweet chocolate (melted)

Roll all the ingredients (except the chocolate) into balls, then put in the refrigerator for at least 15 minutes to solidify. 

Remove from fridge and dip balls in melted chocolate (semi-sweet or dark; your choice). 

Place on cookie sheet and refrigerate to cool the chocolate. 

Makes 30 cookie dough balls.

(Slightly modified version of FitSugar reader AllieNic's post on www.fitsugar.com; originally from her cooking blog 'The Frisky Lemon')

Easy as meatballs

Easy as meatballs

Let's paint a picture: Friday afternoon, five hours until Shabbat. In less than twenty four hours, four -maybe five- guests had been added to the guest list for dinner. And since I prefer to have too much rather than too little, I was going to make another chicken dish. That, plus my roommates chicken, plus meatballs, plus soup, salad, and sides and chicken that Jack decided on his own to make as well should be enough.

But of course, this being me, I was pressed for time. Pressed like two hours till Shabbat pressed to make many different dishes. If I only I was like my roomie, who planned and executed her Shabbat meal plans successfully, starting on with Wednesday grocery shopping (I did mine before going to work Friday morning) and Thursday cooking, which brings us back to my Friday craziness.

Rushing, I threw together the soup first, then the animal meats. (Pardon the imagery, I was once a vegetarian and haven't fully recovered.) The saving grace, however, is how deceptively simple many of the recipes are. As illustration, see the meatball recipe below . To make what could be a detailed story short, I'll just say that everything went off without a hitch and I even managed to make candle lighting with a few minutes to spare!

In the end, there was too much at dinner, but that was fine since there's always lunch.

This recipe was given to me by my friend Rayna and is delicious and a time saver!

Mrs. Stern's Meatballs

One pound ground beef with breadcrumbs, an egg, spices to taste

One jar (pareve) tomato sauce eg marinare, basil, putanesca

In a medium bowl, mix the ground beef with breadcrumbs and egg. Add garlic powder, onion powder, oregano etc if so desired, half teaspoon of each. Shape into mini-meatballs, about a half an inch wide. Tip: moisten fingertips while rolling meatballs to help them stay together.

In a medium sauce pan, empty the contents of the sauce jar and add meatballs.

Cook over low flame for twenty minutes, stirring gingerly every seven minutes. Be sure to scrape the bottom to prevent burning. Meatballs are done when the inside is brown.

The rumors are true..


Bravo Pizza at 37th and Broadway is now kosher-certified by OK!


Check out their menu here: 


http://www.bravokosherpizza.com/




With JII moving to 35th between 5th and 6th, might Bravo be the new 'Broadway Street bite'??


Let us know your thoughts! 

Butternut Squash Soup

Hi Foodies!

As Butternut Squash is loved by (basically) all, I thought it would be fitting to put a recipe for Butternut Squash soup here.


If you do not have an immersion blender, make sure the potatoes and squash are cooked and mashed before adding the remaining ingredients.

Butternut Squash Soup Recipe


~~modified from Allrecipes.com~~ 

• 2 tablespoons butter or margarine substitute/spread, such as "Smart Balance"
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 sweet potato 
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste
• 
  
• 
  
• Melt the butter in a large pot, and cook the onion, celery, carrot, potato, and squash 5 minutes, or until lightly browned and soft enough to mash.  
• 
  
• Mash all of the ingredients together while hot with either an immersion blender or old-fashioned potato masher. 
• 
  
• Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• 
  
• Stir until smooth. Mix in any remaining stock to attain desired consistency. 

Garnish with toasted squash seeds, if desired. 

Makes 4 servings

Welcome to "Sisters with a Spoon"!!!

Both of us are very excited to share our recipes with you!

This blog will detail our culinary successes and failures as we create delicious havoc in the kitchen!

Stay tuned for the latest updates!

Much Love,

S. & S.