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Peas Love & Carrots  Danielle Renov Recipe Developer Food & Travel Blogger/Vlogger YouTube: Danielle Renov WILL TRAVEL FOR FOOD #plcbbq link to blog 👇🏻

ALMOND INFUSED OLIVE OIL + CHILE PASTA WITH KALAMATA OLIVES. (W/ crispy skin seared salmon and/or parm. Lots of parm)
In case you didn’t get my subtle hints- I’m obsessed.
Been on a super duper roll of inspiration and decided to ride the wave straight through to shavuos!!
#recipe
For the oil:
2 cups slivered almonds
1 cup extra virgin olive oil
Place almonds in a medium sized pot and stir constantly for five minutes on medium high heat until almonds just begin to toast and become fragrant.
Lower heat and add in olive oil. You do not want the oil to come to a rolling a boil. We’re just looking for a very gentle summer so that the almond can get slowly infuse the oil. If the oil does begin to boil, lift it off the stove for 30 seconds to allow the residual heat from the pot to cool down then place back onto the low heat. Stir every so often for 20-22 minutes until the almonds turn a medium caramel color. Shut off heat and allow the oil to cool down in the pot. Once cooked transfer to a jar, cover tightly and set aside until your ready to use. Just before using, strain oil and remove almonds. Use almonds for crunchy toppings on salads or pastas or even to make gremolatas. Use the oil for this recipe!!!
For the topping:
2 Tbsp almond infused olive oil
1 clove garlic, minced
1/2c plain panko breadcrumbs
1/4 c fresh parsley leaves, chopped
1/8 tsp kosher salt
Place oil and garlic in a pan on medium high heat. Once garlic becomes fragrant add panko and salt. Stir often for 3-4 minutes until bread crumbs become toasty and hot to the touch. Add in parsley and stir for another 20-30 seconds and the immediately remove breadcrumb mixture from pan, into a bowl and set aside till ready to use. This can be made 2-3 days in advance and stored in the fridge. Remove from fridge 2-3 hours before serving and if possible just reheat in a pan for 1 minute!
For the pasta + assembly see comments!!!! #pasta #kalamata #vegan or with #parmesan #salmon #foodnetwork #feedfeed #f52grams #foodandwine #bareaders #spring #dinner

CRISPY BAKED TARTAR STYLE FISH STICKS
Bc the best part of any crispy piece of fish is the sauce you get to dip it into.
So I doubled up on the flavor by using the sauce to bind the panko to the fish with.
AND IT WAS DELICIOUS!
I would say happy cooking but it was so easy to make how can you be anything but HAPPY making this! So instead I’ll say, HAPP EATING! *also, let’s take a moment to nocite the beautiness that is Teri’s salt cellar🙌🏻 @nocrumbsleft i use it so many times a day in so many different ways!
#recipe
1&1/2 lbs cod or salmon, or sea bass, cut into 1-2 inch strips
3 c panko bread crumbs
For the mayo mixture
1 & 1/4cup mayonnaise
2 tbsp Tabasco sauce (or less ofnyou like it less spicy
2 tsp garlic powder
1 tbsp lemon juice
1/2 tsp kosher salt
1/4 course black pepper
Put everything in a bowl and mix to combine. Remove 1/2 c of the sauce to turn into the dipping sauce.
Preheat oven to 350 and line a metal sheet pan with parchment. Dip each piece of fish in mayo mixture and coat on all sides then immediately into crumbs. Place on baking sheet. Once all the fish sticks are ready spray the tops with non stick spray or oil and place in the oven for 15 minutes until crispy. Serve with dipping sauce and enjoy!
For the tartar sauce
1/2 c reserved mayo mixture
1 tablespoon capers
1 small purple onion finely diced
2 cornichon pickles finely diced
#feedfeed #f52grams #foodnetwork #foodandwine #gargeran #forkyeah #fish #baked #notfried #easyrecipes

SCHUG, UNDRESSED
that’s right. The most stripped down, basic, simplified version of the spicy-slather-on-everything condiment that happens to also be my most favorite version ever!
I keep it in fridge constantly and go through it faster than some of my kids go through ketchup!
Eggs, tuna, bagels, toasts; all kinds, fish, chicken, beef, tofu, roasted veggies, raw veggies, mixed into a vinaigrette, topping your chunks or techina, mixed into any grain, over a hot dog, and as a dip for your chips Bc the salsa is never spicy enough are all just a few of the ways you should be using this schug!!! The recipe is simple but bc the jalapeños in israel are long and the ones in the rest of the world are small I’m going to give you two separate ingredient lists but the instructions are the same for both! Make a batch, or 2 or 3, and keep it somewhere in your fridge where it’ll be easy to grab!!
#recipe
For Israel:
15 long spicy “jalapeño” peppers
10 cloves garlic
1/2 tsp kosher salt
2 tsp fresh lemon juice
For everywhere else in the world where jalapeños are short & stubby:
18 jalapeños
8 cloves garlic
1/2 green bell pepper
1/2 tsp kosher salt
2 tsp lemon juice
Instructions:
Place garlic in food processor and give it a few pulses to mince. Add roughly chopped jalapeños (and bell pepper if using) and then turn on ford processor and let it run for 2 minutes, scraping down the sides ever so often. Add salt and lemon juice and pulse one or two to incorporate. Store in an airtight container for up to two weeks and eat with every single thing you consume!
*OPTIONAL: add in half cup of any herbs you like! Parsley, dill, cilantro, a little mint...even try mixing them up! #enjoy #schug #spicyfood #condiments #feedfeed #f52grams #foodandwine #foodnetwork #bareaders #gargeran #plcbbq #ffactor

2019 ALL PURPOSE POULTRY MARINADE
•2019 summer goals: mix more acids•
Acidic, herby, complex, pre-makeable, customizable and so easy to throw together.
Exactly what you need for those planned and unplanned bbq days.
#recipe
1 chicken cut into 8 or ten pieces (OR 4 chicken botttoms, thighs and polkies separates OR 12 polkies OR 1 spatchcock chicken OR 12 pargiyot OR 12 chicken cutlets OR 2 turkey breasts)
1/2 small yellow onion
12 cloves garlic
Zest of 1 large lemon + the juice (should be about 1/4c)
2 Tbsp red wine vinegar
1 tsp kosher salt
1/2 tsp coarse black pepper
1/4 cup packed, herbs (I used all parsley but think cilantro, mint, dill, even a combo)
2 Tbsp olive oil
Optional- 1 jalapeño, for a little heat!
Place onion, garlic, zest, lemon juice, vinegar, salt pepper and jalapeño if using in a food processor. Blend till very puréed. Add herbs and with machine running drizzle in oil. Blend until herbs are very finely chopped. Pour marinade over chicken and cook with in 10-15 min or store in fridge for up to 3 days and pour over poultry before cooking. Alternatively you can double or triple recipe and freeze in individual portions to have ready all summer!
To cook: FOR BONE IN CHICKEN: set grill pan to medium low heat and allow to get very very hot. Then add to the pan. For bbq, place on a cooler spot on the grill so that the inside can have time to cook before the outside. You’ll know the chicken is ready to turn when it pulls off easily from grill pan or grill. Turn to cook on all sides. The whole process should take anywhere from 20-30 min depending on the size of each price of chicken!
FOR CUTLETS grill for 2-3 min on first side and 1-2 min on second side on medium high heat.
FOR PARGIYOT: grill for 5 min on the first side and 4 min on the second on medium high heat. #chicken #feedfeed #f52grams #bareaders #foodandwine #plcbbq #gargeran #foodnetwork

SHLISSEL CHALLAH
Dedicate to you. Dedicate to the ill, the suffering and the lonely. Dedicated to all the holy souls up in shamayim fighting on our behalf to send the Mashiach.
A simple challah with a key hidden in it to symbolize the hope that Hashem keep the gates of Parnassah and all brachos unlocked for us to tap into all year long.
This year, my shlissel challah is not just a home to the key to my house. It was a vehicle through which I davened for myself, my family and each one of you who devoted your Schlissel challahs to Yaakov Rafael z”l last year.
Thank you.
Wishing you a beautiful, meaningful, calm and restful shabbos. 💙,
Danielle

Grampa.
March 9, 1923 - Feb. 23, 2018
Born, Aron Glajtman.
Later, Arnold Gleitman.
He lived 3 lives.
Before the war in Bendzin, Poland with his parents Avraham Moshe & Baila Frimmet and his brothers and sisters.
He was taken earlier than most by the nazis because of his age and strength. He survived 5 years of torture, starvation and sickness.
Most of his family was murdered by nazis other than his older brother, Ben and older sister, Sally.
After the war, he lived what he considered his third life. And by he live, he meant LIVE.
He moved to America via Canada, married my beautiful, wonderful and kind Grandmother, Lila and built a new life. He stayed close to his surviving siblings while still managing to form a whole new world for himself. My grandparents had two children, my father Marc and my Aunt Janey. They were raised in beautiful, happy and loving home. They were shielded by the horrors of the war by my grandfather who only wanted them to see the beauty in the world. He worked hard, laughed at any joke he heard, sang beautifully with all his heart, protected those around him with all his strength and loved with his entire being.
Every day, I wake up wondering how I will get through the day. And everyday I think him. I think of the strength he embodied and I tell myself I have a little bit of him in me. If he could smile and laugh and love and never feel hate or slighted or anger than so can I. So can all of us.
I will never forget because he didn’t just survive. He left a legacy that is greater than time and space. He left the world a better place because he was in it.
#neverforget #yomhashoah #holocaustremembranceday

ZAIDY’S MATZAH BREI VIA DAD
My great-great grandmother taught my great grandmother, who taught my grandfather who taught my father, who taught me how to make this special for pesach treat. #vihagaditalvincha And now, I feel blessed but also privileged to be able to watch my father pass over the secrets to his matzah brei to my children.
Really that’s what it’s all about for me. Pesach, but not just pesach. The whole shebang. Every custom, song tune, and even the “superstitions” (my mother moroccan. We have a lot), that we pass down makes us an essential link in the chain that connects our present to our future.
Please God, one day soon, maybe even today (we have about an hour left, so, ya never know!), Mashiach WILL come. Whether that happens in my time or not, by fusing my children with their ancestors that came before me I am ensuring my spot in the wildly long but holy chain that will connect the Jews that stood by har Sinai with the Jews that will be here to greet Mashiach Ben David.
So however you make your matzah brei, understand that it’s about so much more than just food.
But, also, if you don’t have a recipe for matzah brei, make this one.
Bc it’s the best!!!!! #recipe
8 eggs, separated + 2 extra yolks
4 pieces circle matzah or 8 square machine matzahs
1/2 tsp kosher salt
1/4 tsp black pepper
Break up matzah really well. Mix egg yolks and add to the broken matzah. Set aside for a few min to soften. (Alternatively, you can soak matzah in water for a few seconds then strain well). Beat whites till stiff. Fold whites into matzah in 3 batches till mixture is light and fluffy. Heat a pan on MEDIUM heat. Once hot, Add 1-2 Tbsp oil to a large non stick pan. Pour in batter until it reaches just below the top of the pan. Cover and allow to cook for about 8 minutes till bottom and sides are crisp. Use a plate and slide matzah Brie out of the pan. Then place pan on top and flip so that what was the top can now cook. Return to fire and cover for 3 minutes. Remove cover and allow to cook for another 4-5. Slide out of pan and serve hot. Cut into wedges and serve with jam and sugar!
Happy Pesach! ✌🏻💜&🥕,
Danielle + Dad
#matzahchallenge #matzah #passover #pesach

My salt water is bigger than your salt water.
Hahahahahahaha, I kid. Hashem wins. His is the biggest!
And for those concerned, the matzah did not touch water during the taking of this photo. It is not gebrukts.
Hahahahaha. the jokes are gettting worse with every meter we descend below sea level.
Ok. For real now.
I wasn’t sure I was going to be in a place to participate in this challenge but BH eli pushed me because how could I not do something as easy as posting a photo of matzah for the sake of raising money for needy families.
So here it is.
My #matzahchallenge pic. The bread of our ancestors as they left Egypt next to the Dead Sea. A body of water where I like to believe that HAshem stores all the tears we shed during our tefillos and is saving them so that when Mashiach comes he can turn them into the most beautiful clear water to replenish and return the land around it to the lush oasis it once was.
To partake in the challenge all you have to do is post a photo of matzah and hashtag it with #matzahchallenge. BOOM, $18 donated to needy families. It’s that simple!
Thank you @ujafedny for giving me the opportunity to partake in such a beautiful initiative.
Hope everyone is enjoying their Pesach, spending quality time with those they love and remembering to seize the opportunity to beg Hashem for Mashiach at such a holy time.
Moadim l’simcha,
Danielle

PESACH ‎5779
אני מאמין באמונה שלמה בביאת המשיח ואף על פי שיתמהמה אם כל
זה אחכה לו בכל יום שיבוא
-רמב״ם
I believe with perfect faith in the coming of Mashiach. No matter how long it takes, I will await His final salvation. -Rambam
~~~~~~~~~~~~~~~~~~
These are the exact words I wrote last year.
I meant every word then, and they stand true today.
PESACH.
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!

SEDER “ROAST” aka STOVE TOP MUSHROOM ROAST
I normally prefer my meat pink on the inside but throw it inside the most savory, umami packed gravy that is so delicious you could drink out of a cup and I would not complain one bit!
Be sure to check the comments bc I include oven and cooking details!
Happy cleaning instapeeps!
#recipe
1, 4 or 5lb boneless roast (silver tip, French roast, chuck roast, even brisket!)
3 Tbsp Olive Oil, divided
4 tsp kosher salt, divided
4 tsp coarse black pepper, divided
1 large yellow onion, diced
2lb assorted mushrooms, cleaned, stems removed, sliced
4 cloves garlic, minced
1&1/2 c dry red wine
2 c beef or chicken stock
Place a large roasting pan or pot (ideal nif it has a lid to cover!) over medium heat. Drizzle 1 tbsp olive oil over the meat and season with 2 tsp each salt and pepper. Make sure to rub seasoning on all sides of meat. Add remaining oil to the pan and place meat on top. Sear meat on all sides for about 4-5 minutes until nicely browned.
Remove meat from the pan and add onions. Cook, stirring often, scarping up whatever bits from the pan that you can, for about 5-6 minutes. Add mushrooms. Continue cooking, stirring every 3-4 min or so until mushroom cook down and all the liquid has evaporated. Add garlic and remaining salt and pepper and cook for an additional 4 minutes. Raise heat to medium high and pour in wine. Immediately begin scraping the bottom of the pan to incorporate all those bits into the sauce. Cook for 3 minutes then add the stock. Return meat to the pot/pan and bring mixture to a boil. Once boiling, spoon tons of mushrooms onto of the meat and reduce heat to the lowest possible flame. Cover pot tightly and allow to cook for 4-5 hours until meat is soft and tender. Remove from heat and allow mixture to cool IN the sauce. Once completely cooled, remove meat and slice. Reheat, serve hot and enjoy! #beef #roast #kosherforpesach #kosherforpassover #kosher #meat #mushrooms

EPIC. PESACH. GIVEAWAY.
*WINNERS HAVE BEEN CHOSEN!”
congrats @estigutman and @shirarubin37 •1 year subscription to fleishigs
•1, 4 bone standing rib roast
•10 pieces bone in flanken
•10 marrow bones
•1 salami
•1 pack of hot dogs
•1 pack of burgers
Oh wait. •X 2.
Yup. 2 winners will receive this entire package.
That’s right. This years annual @gourmetglatt giveaway collab got even bigger and better?
Why?
Because we decided to team up with the brand new, super awesome, absolutely beautiful @fleishigsmag to bring you all the recipes you need to turn these insanely gorgeous hunks a beef (pun absolutely intended) into the most gorgeous yuntif table worthy dishes!
Oh, but you didn’t think I was done? Did you?
Bc I’m not.
When @memegleitmom heard about the giveaway she realized that in order to make her yapsik the way she does, you would need the very same 20lb crockpot she use!! So that’s right! Both winners will also get....
•20lb (14quart) crockpot!
So, start inviting your friends and family over, bc two of you are gonna be hosting some pretty delicious meals this chag!!! Now, down to business..
How do you enter?
Easy Peasy. •Like the photo. •Follow:
@peaslovencarrots
@gourmetglatt
@fleishigsmag
@memegleitmom
•Tag: 2 people
That’s it!
Please note:
Winner will be chosen from this post on Instagram on Wednesday, APRIL 10. *winner must be following all 4 accounts, like the photo and tag 2 people to be eligible for the win! This giveaway is not affiliated with Instagram.
Wishing everyone a Shavua tov & Chodesh Tov U’Mevorach! May this be the last giveaway in galus EVER!!

TOT PIES!
SLOPPY JOE + CHICKEN!
that’s right! Two more fantastic ways to use your freezer stock of tots!!!! The sloppy joe is insanely quick and easy to make and the chicken is the best way to use all that leftover chicken and broth that you’ll have post Seder!
I’m going to include the sloppy joe recipe right here!
The chicken recipe is on the blog under chicken pot pie and you can check in with my highlight to see how I made it #kosherforpesach
Happy Thursday Instafam!
#recipe
1 Tablespoon Oil
1 Yellow Onion Finely Diced
1 Green Bell Pepper Finely Diced
3 Cloves Garlic
2 Teaspoon Salt
1 tsp coarse black pepper
1-1/2 lbs. Ground Beef
1/2 Cup Dry Red Wine
3/4 Cup Brown Sugar
2 Tablespoons White Vinegar
1 can Tomato Sauce
Place a pot over medium high heat. Sauté the onion and green bell pepper with olive oil for about 10 min till translucent. Add garlic and salt. Stir till you smell the amazing fragrance. Add meat and stir in chopping movements. Once the meat looks like it’s minced enough and the water from the meat starts to evaporate, add dry red wine, brown sugar, and white vinegar. Once all incorporated, add Tomato sauce and stir. Cover the pot and Let it simmer, covered for 45 minutes.
Voila!! #easyrecipes #foodandwine #gargeran #forkyeah #dinnerideas #thefeedfeed #f52grams #todayfood #bareaders #kosherforpassover #kosher #sloppyjoes #chicken #tatertots #plcpesach
P.s. thanks to the awesome person that sent me the types up recipe!

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