It’s that time of year again!

The Jewish New Year begins on Wednesday night however for many of us, we were thinking about “THE MENU” weeks ago!

Of course, when I think of the word “MENU”, I automatically think of “PINTEREST”.

I was super organized and even created a Rosh Hashanah 2017 Board so I could pin all the recipes and table settings that interested me.

After pinning 18 different ideas, I narrowed it down. Here’s the final menu:

• Tomato Soup with Homemade Croutons and Parmesan (sorry no recipe)
• Pan Seared Salmon with Sun Dried Tomato Cream Sauce (click here for recipe)
• Green Beans with Chestnuts, Pomegranates and Lemony Tahini (click here for recipe)
• Sweet Fragrant Rosh Hoshana Rice (click here for recipe)
• Carrot Salad with Tahini and Crisped Chickpeas. (click here for recipe)
• Dessert: Blooming Apples with Vanilla Ice cream

This Ethiopian tahini that I bought in Israel is going to be put to good use!!

Seeing as it’s traditional to serve apples with honey, I’m going to serve this amazing African Bronze honey that I just discovered at the CHFA show. This honey is so flavourful and I have no doubt that my guests are going to love it too.

As for the table, Pinterest provided me with inspiration once again.

Wishing everyone who celebrates, a Happy and Healthy New Year.

I have talked about my love for my rice cooker before and I will talk about it again. Here’s what you really need to know: GO OUT AND GET ONE. STAT!! Sorry I’m yelling but I feel very strongly about this.

My first rice cooker was bought back in May 2010 after touring T & T in Ottawa with a group of twitter friends.

I bought a Tiger Rice Cooker and got hooked on the fact that I could press a button, go get a manicure and return to a bowl of perfectly cooked rice.

Although I loved my Tiger Rice Cooker, it wasn’t easy to clean. It had a hinged top and I could never clean it properly. I would take a photo to show you exactly what I mean but I can’t. It got that gross!

Therefore my beloved Tiger Rice Cooker went into the recycle bin. Bye Bye Tiger Rice Cooker.

Moving forward: I received a Breville Risotto Plus  to replace my beloved Tiger Rice Cooker and I’m happy, happy, happy.

Here’s what I love about my  new rice cooker.

-no hinged top

-I can steam vegetables at the same time (which I’ve done already)

-it’s easy to clean.

-I can even make risotto. Check out the left button on the photo below!

The other night, I made stuffed peppers with rice, corn, black beans and a touch of cheddar cheese. It was the perfect side dish.

Not to mention, I tested out the risotto button and made this amazing risotto dish with peas, using PC Arborio Rice.

Pretty side dish. Agreed? My Breville Rice Cooker did a perfect job of making the Risotto.

If you are looking for a rice cooker, I highly recommend the Breville Risotto Plus!. I hope to be using it for years and years!!

Happy Cooking.

Disclosure: The Breville Rice Cooker was provided to me, however all opinions are my own

 

 

 

 

 

 

 

 

 

 

 

 

I’m a huge sushi fan..infact on my chowhound profile, I had to answer this question: I wish I could eat_______everyday. My answer…..SUSHI.

Therefore this salad appeals to me on my different levels. I discovered it in a local school cookbook called Gatherings which was a school project put on by the parents of Netivot HaTorah Day School in 2003.

I would definitely serve gingered sushi salad with a piece of salmon and asparagus! #justsayin’

Here’s what you need:

GINGERED SUSHI SALAD

1 1/2 cups sushi rice, uncooked

1 3/4 cold water

DRESSING

1/2 cup rice wine vinegar

1 tablespoon oil

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

1 tsp fresh ginger, grated

1/2 tsp garlic, minced

1/4 tsp wasabi powder

SALAD

1 carrot, peeled and grated

1/2 red pepper julienned

1/4 cup red onion

2 tablespoons sesame seeds, toasted ( I used a mixture of white and black sesame seeds)

2 tablespoons, pickled ginger, diced

1 sheet nori cut in pieces

DIRECTIONS:

Cook sushi rice as directed on package.

In a small bowl, combine dressing ingredients. Slowly add the dressing to the hot rice, tossing gently. Add carrot, red pepper, onion, sesame seeds, ginger and nori. Toss and sprinkle with reserved nori. (which I forgot to buy).

Many thanks to the USA Rice Federation  and Faye Clack Communications for inviting me to some fabulous events this past month and inspiring me to bring out my beloved rice cooker more often. Stay tuned for more posts about this delicious, healthy, ancient grain!!

Happy Cooking