Mushroom Quinoa Risotto

Foragers, alert! Mushrooms are everywhere right now. I was in Santa Cruz recently and met a forager who showed me all the edible mushrooms he’d found on his walk and gave me tips on how to spot them. Often they are just little bumps under leaves…who knew!? Most of the ones he pointed our were types of Russula mushrooms. For this Mushroom Quinoa Risotto recipe I used Oyster mushrooms.

As always, forage with an expert and use an identification book. Be sure to check with an expert before eating anything. Happy hunting!

Sufganiyot Jelly Donuts

In honor of this last day of Hanukkah, I made Sufganiyot (jelly donuts). Believe it or not, this is a Hanukkah tradition, right along with latkes.  This was the first time I’d made them so I used Martha Stewart’s recipe and they came out great!

Kale Chips

Kale Chips are an easy healthy snack to have before dinner, perhaps with a holiday cocktail!? All the crunchy satisfaction, and a little less guilt. They burn quickly, though, so watch them like a hawk. Four of five minutes in a hot oven does it, just until they get a little brown around the edges. Enjoy!

Celery Root Puree

Kind of like mashed potatoes, but a little lighter. I like to puree mine for just a couple seconds so there are still some lumps.

Challah

Whenever I am working from home on Fridays (which is pretty much weekly) I make Challah for Shabbat dinner.  I have tried and adjusted many recipes, and this is the version I like best. Most recipes make 2 loaves (because it’s traditional to have 2 loaves for Shabbat) but I created a recipe that makes one loaf, which is usually plenty. To mix it up, you can add raisins, craisins, nuts, fruit, chocolate chips, etc. I learned to do the 6-piece braid on youtube via this link (I think about 100 of those views are mine). You can sprinkle sesame seeds, poppy seeds, crushed nuts, sea salt…whatever you like on top. Whatever you don’t finish makes for great french toast the next morning. Shabbat Shalom!