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Peas Love & Carrots  Danielle Renov Recipe Developer Food & Travel Blogger/Vlogger YouTube: Danielle Renov WILL TRAVEL FOR FOOD SHAVUOUS RECIPES: #plcshavuous

Every holiday comes with its own beauty, and a unique way for us to connect to it. It is so befitting that this chag falls out in the spring. The sun (even if it was a bit late this year) is back, the flowers are blossoming and the birds are chirping. It’s my favorite season, and I cannot think of a better time of year for us to celebrate, acknowledge and reaffirm our commitment to our Creator. For me, the beauty in the world Hashem created is a constant reminder of how loved I am by Him.
When I need to set the table for the people I love most in this world, I take extra time and care to make sure every part of the table is beautiful and comfortable for the people that are sitting around it. I want them to not only to feel how much I love and care about them, but also to feel it with all their senses. The table should look elegant, the food smell delicious, the napkins need to be soft, the words spoken need to be pleasant and the zmiros beautiful.
The world we live in is Hashem’s table. Every aspect curated perfectly in order for us to feel loved and cared for by Him.
It is up to us to recognize the beauty and Godliness in everything around us in order for us to feel closer and more connected to Hashem, the Torah and each other.
May we all have the zchus this yuntif to see Hashem in our lives and recognize the beauty He’s bestowed upon us. May we feel more protected by Him and connected to his Torah every single day. And may we all be zoche to see the coming of Mashiach and the final Bais Hamikdash, speedily and in our days.
Have a beautiful and uplifting shabbos and yuntif. 💙,

Nope, you did not misread that.
These are in fact, salty, briny green olives, pitted, stuffed with super creamy fresh mozzarella, then double breaded in panko bread crumbs and fried until they are crunchy in the outside and hot and cheesy on the inside.
Served on a bed of warm tomato sauce and sprinkled with Parmesan they’re like Yechezkel Meir said “The best version of olive pizza ever”. Don’t be afraid to add these to your Shavuos menus because you can fully prep and bread the olives today (or any day), pop em in the freezer and fry whenever your ready!
I included all the details in the recipe that’s now live on the blog!
Click the link 👆🏻in my profile to get right to it!!! Happy Monday everyone!
#recipe #olives #mozzarella #italianfood #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #topchef #stuffedolives #plcshavuous

Inspired by all of you.
בזכות ולעילוי נשמת יעקב רפאל ז״ל בן אליהו ירחמיאל
In the merit of and for the elevation of the soul of Yaakov Rafael z”l Ben Eliyahu Yerachmiel

אני מאמין באמונה שלמה שתהיה תחיית
המתים בעת שיעלה רצון מאת הבורא יתברך שמו ויתעלה זכרו לעד ולנצח נצחים

I believe with complete faith that our loved ones will return to us at the time the Creator so wills it may His name be blessed and may His rememberers be exalted forever and for all eternity.
May we all see the coming of Mashiach speedily in our days.
Thank you for everything.
Have a beautiful and uplifting Shabbos. 💙,

It is, in my opinion the greatest of all the holidays.
Yes, there is lots to do to prepare for just one week. But once the holiday actually starts, and the cleaning is done, the food is cooked, the clothes are all picked out and the table is set a beautiful wave of peacefulness washes over the world. We can finally enjoy the fruits of our labor.
I hope, where ever you are in the world you are celebrating the holiday surrounded by family or friends that you love.
We should all be zoche to be free of whatever is holding us captive. May Hashem grant us health, peace, happiness, love, wealth, and of course the ultimate freedom, Mashiach and the the final Beis Hamikdash.
לשנה הבא בירושלים!

For some people, Pesach means macaroons. For us, it means meringues.
My kids wait for them all year!
I know, I COULD make them during they year.
But I don’t. So, Pesach.
Usually I start off the Pesach making them one way and with each batch tweak them until finally for the second days I’m happy with how they came out.
For some reason though I never remember to write it down. I guess by the last batch I’m so tired of making them and and can barely stand to look at my Pesach notebook that I just convince myself that I’ll remember. Obviously, I don’t.
Last year, I actually wrote down the recipe on the last day.
So this year, first batch down and....BOOM.
Perfect meringues.
I storied the whole process for you, which is actually not a process by simply beating some eggs with sugar and saved it to my highlighted story.
Here’s the exact measurements and the technique all written out for you!
Happy cooking everyone!
Oh wait, one tip: make these at night before you go to bed! This way you don’t lose your ovens all day long!
A very clean bowl and whisk (yes, it’s an ingredient bc it’s important)
8 egg whites
2 cups sugar
1/4 tsp kosher salt
1 tsp white vinegar (leave out if you don’t use)
Preheat oven to 250°f. Beat egg whites, staring on low speed gradually increasing to high. Once egg whites form stiff peaks start adding in sugar, 1-2 Tbsp at a time until each beat has is incorporated. Once all the sugar has been added and the mixture is glossy and beautiful, add in salt and vinegar. Beat for 30 more seconds to incorporate. Place meringue mixture into a ziploc bag or piping bag (or do what I usually do and just spoon them on in dollops) and pipe onto parchment lined baking sheet. Lower heat to 200°f and place inside the oven. Cook for 1&1/2 hours. After 1&1/2 do NOT open oven. Just turn off & leave meringues inside to dry out for at least 3 hours or overnight!
Store in an airtight container!
#meringue #plcpesach #passover #glutenfree #dessert #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah

Do I really need to say more.
I mean, barbecue+apricot+shortrib=melt in your mouth, crazy delicious meat.
Oh, and ya, cooked from start to finish in a pot so it’s perfect for the Seder.
And when everyone only eats one bite of it, because they’re already full from the huge amount of matzah they are, you don’t have to stress.
Just reheat them the next day, or save them for Chol Hamoed and serve them over fresh creamy mashed potatoes, or shred them and use them as the filling for Pesach egg rolls!
They’re so good, not only will everyone eat them, but they’ll be happy there were leftovers!!!! The recipe is up on the blog so that you could print it out to add to your Pesach recipe notebooks!
Just click the link👆🏻in the profile!
Happy cooking everyone!!!
#recipe #plcpesach #meat #shortribs #ribs #barbecue #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

sous vide + baked
Three weeks ago rabbi Yehoshua @gourmetglatt Convinced to buy the California roast, to sous vide and serve it for lunch on shabbos.
I was extremely skeptical.
It is sooooo rare to find a cut meat that tastes good the next day. It either gets to dry from the plata, or isn’t perfectly soft bc I was afraid of it getting to dry so I served it at room temp...this list goes on.
But I listened.
And my life changed.
Not only was it extremely simple to make, but it was literally the softest meat ever!
That shabbos I decided I could not resist sharing this with all of you. So we put the most epic meat giveaway together ever (sous vide included) because I needed to share this with all of you!
Whether you win or lose the giveaway i wanted to tell you how to cook it so that you can do it your self!
We’re announcing the winner tomorrow so be sure to check my last post and enter quickly!
Hope everyone’s week is going ok!
Happy cooking!!!!!!!!! #recipe
1 California roast
2 Tbsp neutral oil
1/4 garlic flakes
1 tbsp paprika
2 Tbsp kosher salt
3 Tbsp cracked black pepper
Place all the spices on a plate and mix well. Drizzle oil over the rest rubbing it in completely. Roll oiled roast into the spices to create a crust.
Here are two cooking methods:
Place roast in a ziplock bag (or vacuum pack it) set your sous vide to 138.5°f. Once the water reaches temp, of using a zip loc, slowly slide in the bag so that the water pushes the air out. Clip the top of the bag to the pot so that it doesn’t slide in. If using a vacuum sealed bag, just drop in. Cook for 16 hours. Remove bag from water, cut open, and place meat on a towel to dry out for 30 minutes. Place a pan on very high heat. Once hot add 1 tbsp oil and sear the meat on all sides. Allow to rest for at least 20 minutes before serving. Slice and enjoy!
Preheat oven to 450°f. Place meat in a lightly greased pan. (If you have a roasting rack, great. If not, no worries!). Bake uncovered for 20 minutes. Then lower temperature to 350°f, cover and bake. || For rare: 28 min/lb || For medium: 35 min/lb. || For well done: 40-42 min/lb. #plcpesach #meat #sousvide

👈🏻👈🏻👈🏻Swipe 👈🏻👈🏻👈🏻
First things first, shot out to @gourmetglatt for having the absolute best meat department ever!
This crazy awesome giveaway would not be possible with them! They are the most helpful and knowledge butchers around! Whenever I have a question about the best way to cook my meat I call rabbi Yehoshua and he always steers me right!
If you’ve been around a while you know I don’t do giveaways often. I like to save them as way to show you all how much I love and appreciate every single one of you! Since my love and gratitude for you all is enormous, the giveaway it represents has to be equally spectacular.
So here we are.
The most epic giveaway yet.
The winner will get (clockwise from bottom left):
1. Garlic & Herb crushed rack of lamb
2. Meme’s Moroccan Keftas
3. Marinated veal ribs
4. Garlic-y California roast
5. Garlic crusted suprise steak
An @joule immersion circulated
An @waterdalecollection sefiras haomer chart
A 3 in 1 peeler
A jar of @peaslovencarrots spice blend (not kosher l’pesach)
All the meats were seasoned by moi, in gourmetglatt and are ready to be cooked! Just pop them in the oven, sous vide them or grill them and BOOM your yuntif meats are done!!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NOW, for the details.
Ready for this.................
💜like this picture!!!!!!!!!!!!!!!!
💜Follow @gourmetglatt to show them some love for being so awesome!!!!!!!!!!!!
💜comment and tag 2 people!!!!!!!!!!!!!!
That’s it!!!!!! The winner will be announced next week on Tuesday!
Just In time to get the meat to you for yuntif. *if you don’t want the meat for Pesach, no worries, we will keep it for you until after! **anyone can enter the contest but they must have someone in the US that can receive the meat for them! ***tune into my stories all week to find out how to get extra entries in the contest!

When I turned my phone back on after shabbos I was really not expecting the crazy amount of messages about these jams that I got!
But really, that means you all know what your talking about because they were amazing!!!!! I cooked up 4 different types of sausages and served them all on a huge board along with all the savory jams. Everyone was able to pick and choose and play around mixing and matching all the different flavors. Besides looking so impressive it was soooo fun to eat! If your smart about how you cook for Pesach and take a few hours to bang out all these jams, dips and salads, your meals can come together soooo quickly!
Because I have so much to say about all this and I wanted you to be able to put these recipes into your Pesach notebooks I spent all morning typing them up and adding them to the blog!!! Click the link👆🏻in the profile to get the recipes!!! This week is gonna be nuts. Whether your cleaning, cooking, shopping or packing, we all have a million things to do!
I hope everyone’s weeks go smoothly and efficiently!
Happy Sunday Instaworld😘!
#recipe #eatclean #cleaneating #healthyfood #healthyeating #passover #pesach #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #plcpesach

I really couldn’t think of a better name to describe what we’ve been calling “the yummy green stuff” for the past week.
We have legitimately eaten this spicy/herby/slightly lemony sauce with every single meal. It is completely addictive.
It works with chicken, meat, potatoes, eggs, fish, spread on a sandwich (or matzah 🙈), mixed into tuna, and slathered on veggies.
In fact, it is so good that I dedicated a whole blog post to it.
Well, to this and also to how we do the Pesach staples. Meaning, chicken, meat and potatoes.
There’s a ton of my best Pesach cooking prep tips and lots of salatim and dips recipes!
Some people say Pesach food is boring. I say it’s a blank canvas waiting to be painted with tons of bold flavors!
Click the link 👆🏻 in my profile to get this recipe!
Wishing you all an awesome Thursday and happy cleaning!!
#recipe #cleaneating #eatclean #healthyfood #passover #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #plcpesach

Next week is officially the week before Pesach. Which means this week is also insane.
Tonight we took a break from all the pre Pesach prep. We indulged in what we really wanted for dinner and you know what it was worth it.
The dumplings were the perfect mix of chewy noodle-y outside with a super flavorful meaty inside and floating in the lightest most delicious beef & ginger based broth. Dinner was filling and light at the same time.
So, here’s my thought, make this for dinner, or whatever dinner your craving, sit down, stop thinking about Pesach for half an hour and relax. Then wash the dishes and go back to your lists & cleaning.
Happy Tuesday and Happy Cleaning!
For the dumplings:
1lb ground dark meat chicken
1lb ground turkey
1/2 c chopped scallions
3 cloves garlic, minced
1 Tbsp soy sauce
1/4 tsp. Kosher salt
1 tsp. crushed red pepper flakes (optional)
2 pkg @gefen_foods wonton wrappers
Put everything into a bowl and mix well to combine. Lay out wrappers on a clean surface. Working quickly place 1 heaping tsp of filling mixture into the center of the wrappers. Dampen the edges of the wrapper with a little water on your finger & seal the wrappers tightly. Once all the dumplings are made bring 4 c of water to a boil. Drop in dumplings, a few at a time. Cook for 2-3 minutes. Remove from the water, set aside and continue until all the dumplings are cooked. At the end of cooking the water will have boiled down and have become very thick & starchy. Don’t throw it out! Reserve it for the broth.
For the broth:
6 cups stock (I used 1/2 bone broth 1/2 beef)
1&1/2 inch ginger, peeled sliced into 4 long pieces
5 cloves garlic, halved
2 Tbsp chopped scallions
2 Tbsp low sodium soy sauce
1 Tbsp Mirin (If you don’t have, leave it out)
Pot everything in the pot and bring to a boil. Once boiling add 1/4 c of the reserved dumpling cooking water. Boil for 1 minute, then reduce to a low simmer and cook, covered for another 30 minutes.
To serve, return broth to a boil and add dumpling to the broth for one minute to heat through. Add dumplings & a little broth to a bowl, top w/scallions & enjoy!
🍴- @myrtleandrum

but really, so much more.
To be exact, the chicken is marinated in the perfect combination of acidic preserved lemons, earthy turmeric and paprika and just the right amount of fruity olive oil to bring it all together. Then, just for some extra decadence, I sprinkle the Little’s bit of sherry wine. Because wine + lemon + chicken is ALWAYS a good thing.
The potatoes aren’t actually necessary but they’re highly recommended. They basically act as a sponge soaking up all the ridiculously delicious juices that come off the chicken. So like I said, highly recommended.
Now, I’m officially counting down the seconds to shabbos bc if I taste even one bite now it’ll never make it to the table tonight!
Wishing everyone out there a most beautiful, restful and peaceful shabbos!
Spatchcock chicken
1 chicken, spatchcocked (backbone removed)
2 Tbsp finely chopped or puréed preserves lemons
3 cloves minced garlic
1 Tbsp ground turmeric
1 Tbsp paprika
2Tbsp extra virgin olive
2 tsp kosher salt
1-2 tsp coarse black pepper (I like 2!)
3 large potatoes, peeled cut into 1 inch pieces
1/3 c Sherry wine (or any dry white wine)
Preheat oven to 350°f (180°c). In a bowl, combine lemon, spices, salt, pepper and olive oil. Lightly grease a baking sheet and lay chicken on it breast side down. Spread 1/4 of the marinade on the under sides of the chicken. Fillip chicken over. Gently loosen skin away from the flesh. Spread 1/2 the remaining mixture under the skin and the rest of the mixture on top of the skin. This will help keep the chicken moist and give it extra flavor! Lay potatoes around the chicken. Sprinkle a pinch of salt over the potatoes. Very lightly sprinkle the wine over the whole pan. Cook for around 1 hour until the potatoes are crispy and the chicken is cooked through. (Cooking times will vary based on the size of the chicken!)
#chicken #dinner #easyrecipes #cleaneating #eatclean #healthyfood #healthyeating #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #plcpesach

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