peaslovencarrots peaslovencarrots

423 posts   35,949 followers   319 followings

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

I don’t know if you can tell but I am obsessed with this.
It is the most elegant, insanely flavorful and surprisingly easy vegetable dish I’ve made in so long.
Some meals I serve it as an appetizer. Sometimes as a side dish, I even used the marinated zucchini on my focaccia dough last week and it was INSANE.
And the best part, make it once, keep it in your fridge for up to 10 days and serve it all through it the 1,000 meals we have coming up!
Ok, enough talking. Gotta get back to cooking. Check out my story to see the play by play!
3 zucchini’s, sliced on a mandolin on the thinnest option
For each layer of zucchini you’ll need:
1/8 tsp kosher salt
1/8 tsp coarse black pepper
1/2 tsp balsamic vinegar
1/3 tsp extra virgin olive oil
Later the zucchini slices in a dish so they overlap. Once the dish is filled add the salt, pepper, oil and balsamic. Then add another single slightly overlapping layer of zucchini. Repeat the seasoning process. Keep going until all the zucchini is used up. Top zucchini with one last layer of salt, pepper, oil & balsamic. Place Saran Wrap directly in zucchini then cove Tupperware and refrigerate till ready to serve (up to 10 days!). Gremolata:
1 large shallot (or 2 small)
2 cloves garlic
1/4 cup packed fresh parsley
1 c pitted kalamata olives
1&1/4 pistachios
1/2 tsp coarse black pepper
1 tbsp olive oil
In the bowl of a food processor pulse shallot and onion. Add parsley pulse again. Add the rest of the ingredients and pulse until coarsely ground. Store in an airtight container until ready to serve.
To serve zucchini carpaccio:
Layer zucchini on a platter. Top with a few tsp of the gremolata, some finely diced purple onion and that’s it! Serve and #enjoy
#kosher #israel #zucchini #vegan #vegetarian #cleaneating #eatclean
#f52familystyle #food #foodie #foodies #goodfood #foodporn #foodphoto #instayum #instafood #yummy #nomnom #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

As this year ends and a new year begins I am overcome with so many thoughts and feeling that I know this post can not fully express everything I want to say.
This year has been and hopefully will be the hardest year of my life. I never experienced the deep, unfixable pain that I now walk around with everyday. As time goes on, there are times in the day where that pain is so great that I can’t catch my breath and then there are times in my day where Hashem blesses me with distractions and I function. More than function. I can be happy. I can be grateful for what I have, appreciate the beauty in my world, laugh, talk about silly things and dance with my kids.
I use the easier times of my day to thank Hashem for everything He has given me and I use the hard times in my day to daven for Mashiach, because that is my only salvation. Our only salvation.
As Rosh Hashana approaches I am trying to make sense of how the beginning of last year led to the end of this year. What changed? On the surface my year started and ended the same way. What did I learn? Can I actually be grateful for this year in my life?
I think after spending the last few weeks really thinking about that question the answer is Me.
I changed.
I now know loss. I also know life with loss is possible.
I know faith. I know life with out faith must be torture.
I know love. I know that love given and received is the most valuable thing in this world but should given and received easily for its supply is endless.
I can not say that I am yet grateful for this year. I daven that one day, when Mashiach comes and I have the clarity to understand why things happen the way they do I’ll be to turn to Hashem and thank him for everything I went through in my life. Today, I know that is too much to ask of myself. So instead I turn to Hashem and tell Him that I know I can’t understand so I’m sad but it doesn’t take away from me knowing that He loves me and I thank Him for His love.
May we all be blessed this year and every single day with bracha, health, happiness, love, parnassa, and the ability to see the final Beis Hamikdash speedily in our days.
K’Siva V’Chasima Tova

I somehow got it stuck in my head that for the batch of challah I was meant to make today I wanted something reminiscent of honey wheat pretzels.
I also know, that if my family shows up to the table and Eli started cutting into he challahs only to reveal that brownish-whole wheat tinted interior I would have a revolt on my hands.
That’s why I chose to go the spelt route. It’s whiter, and in general I just find it easier to work with.
Then I had to deal with a honey. I wanted a lot of honey. Like a whole 1/2 cup. Do I need to adjust the recipe to make sure the challah would still come out light and fluffy.
Well, if you watched the stories today you saw first hand just how light and fluffy it turned out!
I probably wouldn’t have experimented today had not been for my super impulsive but crazy rewarding purchase of the bread maker. I am so happy I did though Bc I am obsessed with this challah and the machine!
Gotta hey back to frying my crab cakes!
Click the link ☝🏻in the profile to get right to the recipe!
Happy cooking everyone!!!
Basic #recipe :
4 c warm water
2 heaping Tbsp yeast
3/4 c sugar
1 c oil
4 eggs
1/2 c honey
3/4 c sugar
1 tbsp vanilla
2 Tbsp kosher salt
2 kilo + 2-3 c flour
Technique and tips are up on the blog!
#challah #roshhashana #kosher #israel #roshhashanah #foodie #goodfood #foodlover #foodphoto #instayum #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

Pink, sticky, sweet and jammy. That’s how I would describe my favorite food component of the Rosh Hashanna holiday! It’s extremely traditional in Moroccan homes and it’s sooooo delicious!
It is absolutely fine to go out, but a bunch of new fruits and make shehechiyanu on them as is.
If you have time though, I highly recommend you giving the quince jam a try!
Besides the fact that it tastes delicious and then you actually have quince jam to cook with, spread in toast, or eat by the spoonful like I do, it’s a nice way to elevate making a beautiful bracha at such a holy time of year.
Not to mention it makes an easy, really pretty, and unexpected gift for teachers.
13-14 peeled quinces, cut into 1/2 inch cubes
3-4 lemons, juiced
2 c sugar
1/2 c honey
Place lemon juice in a large bowl filled with cold water. As you peel and cube quince, add them to the lemon water. Once all the quince are peeled and cubed, drain them and then to a pot with the sugar and honey.
Place pot on fire over high heat. Mix quince to spread sugar and honey through out. After 3-4 minutes you should start to see some liquid. Reduce heat to very low and cover pot. Keep covered for 15 minutes. Remover cover, raise heat to medium and allow quince to cook for another hour, stirring every 10-15 minutes. Don’t over stir or it will turn to mush.
Once all the liquid has evaporated and the quince is pink and sticky your jam is done. You can mash quince with a fork to make smoother or leave it chunkier like I did!
Refrigerate in containers until serving.
#quince #roshhashana #kosher #israel #jewishfood #foodie #foodies #goodfood #instayum #foodporn #instafood #yummy #feedfeed #f52grams #gargeran #forkyeah #foodandwine #todayfood #instafood #feedfeed #f52grams #gloobyfood #gargeran #foodandwine #todayfood #bareaders

I need to take a moment to express my love of @instagram. It’s not often that I run out of time. I’m a big believer in “pockets of time”. I call them my “in between moments”. In between, the time I’m waiting for something to come out of the oven, or in between dropping someone off at Gan and waiting for the supermarket to open, in between waiting for a child to get off the Hasaa and making dinner... I get so much of what I need to get done during those in between moments.
This week though, it feels like there are just not enough of those moments to go around!!! So, when I said on my story today that I didn’t think I’d have time to type this crazy good recipe up and with in minutes I got tons of emails and dms with the fully written out recipe (sidenote, how do you all type so fast!?!), I was blown away!!!!! I barely found the time to actually post this recipe let alone take a semi decent photo to put on my feed, but I was so inspired by everyone’s willingness to pitch in I just had to get it up for you!
So, to get the recipe for this meal-in-bowl, super satisfying, pleaser to all young and old, soup, click the link ☝🏻 in the profile to get right to it!
Wishing you all out there a Happy Monday!!! ✌🏻💜&🥕,
#soup #roshhashana #kosher #israel #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

I love red meat. And I live my meat to very, well, meaty. In general, even though a lot of my family loves sticky sweet ribs, or roasts I love a really good savory, red wine-y, perfectly acidic with just the right amount of juice piece of meat. That’s what this recipe all about. There is ZERO sugar in the spice rub and it absolutely perfect!
But wait, that’s not the most exciting thing about this recipe. Usually my meats call for a good sear before popping them into the oven. Since the holiday’s are soooo early this year and most of us are in that in between camp and school mode still I decided to totally cut out that step for this recipe opting for a partly uncovered to cook to give that crust that will add great texture and this cutting out an extra pan to wash!
Aright, gotta run back to juggling school, vacation, work and holiday mode!
Click the link ☝🏻in the profile to get right to the printable recipe!!!! Oh, and bonus tip, triple the spice rub recipe and keep it in your pantry for next time to make your cooking even faster!
Happy Sunday everyone! ✌🏻💜&🥕,
#food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #brisket #deckle #dryrub #roshhashana #kosher #israel

Making the most of these last few days of summer! At the beach so I have no time to post. And I’m not leaving until Eli and the boys run out food and need me to come home and go food shopping. I figure I have about 5/6 days.
Just kidding.
I told eli to pack our house and bring it all here. To the ocean. In protest of back to school and summer ending.
I did have to take a minute to let you know that I got the recipe up on the website for you! Because. I love you. And these were so easy to make and took so fast I wanted you also to be able to easily stock your freezer.
By now you should have 5 proteins marinated, and 4 desserts already done and packed away for tishrei!
Spend and hour in the kitvhen everyday and then get out and enjoy the beach while you still can!
Click the link ☝🏻in the profile to get right to the recipe!
Happy Wednesday everyone! ✌🏻💜&🥕,
#food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #roshhashana #kosher #israel #recipe

recipes are all on the blog!
That’s ready and printable! If you follow these two posts you should have a freezer well stocked with 5 different marinated proteins all ready to be thrown in an oven or on a bbq!
As a bonus I added in the salad!
Because I can’t having you serving brick roast the same way twice over one holiday season.
I also included different meat variations in case you don’t want to use the cuts I used.
So click the link ☝🏻in the profile to check out the recipes.
Because I don’t want you all to work too hard though, I’m going to include the pomegranate vinaigrette and chimmichurri recipe here also so that just in case you have a sudden urge to make the salad this second, you can!
Happy cooking!
4 cloves garlic, minced
1 Tbsp pureed onion ( I use a microplane for that)
1 Tbsp dijon mustard
1&1/4 tsp kosher salt
3/4 tsp coarse black pepper
3/4 cup pomegranate vinegar (or red wine)
3/4 cup extra virgin olive oil
Put all the ingredients in a jar and shake to combine.
2 cloves garlic, peeled
1/2 cup parsley leaves
1/2 cup cilantro leaves
1/4 tsp crushed red pepper flakes (optional but recommended)
3/4 tsp kosher salt
1/2 tsp coarse black pepper
2 tsp red wine vinegar
2 tsp extra virgin olive oil
Place all ingredients into food processor aside from olive oil. Process for a few seconds then start streaming in oil. You may have to remove cover and scrape down sides a few times. Pulse until desired consistency. #enjoy #salad #steak #pomegranate #roshhashana #kosher #beef #ribs #koreanribs #freezerfriendly #forkyeah #gargeran #feedfeed @thefeedfeed #food52 @food52 #bareaders #foodandwine #todayfood #nomnom #goodfood #eeeeeats #israel #foodie #foodies

+ a few freezing tips and theories I’ve developed over the years!
For part 1 of the marinades, I included:
I know. It’s sounds so fancy. Go check out the recipes. So few ingredients in each one and the cooking details are even easier!
Having your freezer stocked with insanely delicious marinated proteins will make your yuntiv prep soooo much easier. Especially on a year like this where every other day is Erez shabbos or yuntiv, being able to just pop something into the oven and know that you are still serving fresh food is a HUGE WIN!
I posted the recipes up on the blog because I felt like for the holidays it may be easier to print things out than cook from your phone!
So click the link ☝🏻in the profile to head on over!
Oh, and if you don’t want to marinate these like I did, be sure to enter the give away in the post just before this for your change to win the giveaway!
Stay tuned for tomorrow’s PART 2 with the brick roast and ribs recipes!
#lamb #turkey #veal #duckfat #miso #feedfeed @thefeedfeed #holidays #roshhashana #kosher #israel #marinades #freezer #food52grams #recipes #foodandwine #forkyeah #bareaders #gloobyfood #todayfood #goodfood #foodie #foodies

That’s right! It’s time to announce the big meat + board giveaway just in time for Rosh Chodesh Elul!
I usually shy away from doing give aways unless they’re something that is so super duper epic that it can sort of reflect how much i really love you all!!!!! Let’s face it, for something to really reflect my love for you all I’d probably have to give everyone of you a marinated meat package, @oprah style, but for today, this is the best I can do. So here it is!
It’s a giveaway that’s actually meant to make your life EASIER and the holiday season CHEAPER!!! •5 different proteins, all marinated, vacuum packed and ready to be cooked donated by none other than the amazing folks @gourmetglatt. All, you have to do is pop ‘em in the oven and cook ‘em! It’s the ultimate freezer stock! •I wanted to throw in something extra. Something that I myself use daily and love. So I reached out to my friend @impressionjudaica and asked if he could come up with a bomb cutting board for the lucky winner! So in addition to the crazy amount of meat, you will also be getting a beautiful, handcrafted cutting board! •So what’s misisng? Well, we’ve got meat, we’ve got the board, now you need a knife. That’s right. I’m throwing in my favorite super fancy Chef knife. You’ve seen it in my kitchen and on all my videos. It’s super sharp and super sharp. Get it. Sharp, but also looks sharp cause it’s beautiful. Hahahaha. Ok. I’m done. It’s a Mac knife! I know. AMAZING!
So, HOW DO YOU WIN?!?!? ~~~~~~~~~~~~
•like this photo
•tag 1 person (each comment is an entry!)
•follow me, @peaslovencarrots , @gourmetglatt and @impressionjudaica
That’s all!!!!!!! Arighty everyone, I am seriously rooting for everyone of you. As always though, I will absolutely be providing recipes for each one of these meats and marinades so that you too can get ahead of the cooking.
You are all amazing and NONE of this would be possible without you!
May we ALL merit to win the ultimate prize and see Mashiach THIS YEAR!
Chodesh Tov + Shana Tova!
All my (✌🏻)💜(🥕),
*can enter contest from anywhere but items can only be shipped in the USA. If you live in Israel, we’ll talk!

Not a joke, the best quiche in the world.
Until today I would have bet anything that it was made with heavy cream and full fat cheese because it is the creamiest most delicious quiche!
I was blown away when Aunt Janey told me she uses skim milk and low fat cheese!!! And then to blow my mind even more, she adds nutmeg to the quiche batter and that just takes things over the top!
It’s such an easy recipe, but soooo delicious!
We used frozen veggies that we defrosted and like Aunt Janey said, squeezed extra hard to get out any moisture bc soggy crust quiche is a HUGE no-no!
We used Swiss cheese bc, yum, but you can sub whatever cheese you like!!! Same with the veggies!! Sometimes she said she even sautéed up onions and mushrooms and puts that in (yes, we will be making that to break the next fast!)
Anyway, this is what we’ll be eating precast this year so I just wanted to make sure you had the recipe so that you can also start your fat off the right way!
Swipe left on he photo for the full recipe!
And for the next 24 hours, you can watch how awesome Aunt Janey is and see ya making it in my story! *THANKS AUNT JANEY FOR SHARING GRANDMA’S RECIPE WITH ALL OF US AND BEING SO FUN TO COOK WITH! LOVE YOU💜

Blueberry lime galette
Like really super easy.
Easier than pie (sorry, I had to)
The secret.... frozen pie dough!
You can sub any combination of fruit you like. Think, nectarines, peaches, apples, blackberries, strawberries, raspberries, plums...the list is endless. The only thing I would say, is to try and stay away from frozen fruit bc they will release a lot of liquid when cooking making the crust soggy instead of perfectly flaky and crisp!
This shabbos, make this for dessert, and spend less time time in the kitchen.
Happy cooking everyone:) #recipe
1 roll of pie dough OR 1 frozen pie shell, defrosted, removed from shell and rolled out.
4 c blueberries, rinsed and dried
Zest of 1 lime
3 Tbsp sugar
1/4 tsp vanilla extract
1/4 tsp salt
1 Tbsp corn starch
1 egg, beaten
Preheat oven to 350°f (180°c). Grease a baking sheet. Lay pie dough on baking sheet. Of using a roll, roll it out and cut away corners to create a “circle”. Combine all the other ingredients in a bowl and stir to combine. Pile them high in the center of the dough leaving a 1&1/2 in border. Brush the border with egg, then fold in the borderover the blueberries. Brush the top of the dough with egg and sprinkle a little more sugar over the top. Bake for 40 minutes until the dough is golden and the blueberries have blistered.
Serve hot (preferably with whip cream or ice cream) and enjoy!
#food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #pie #blueberry #galette #summer #dessert #easyrecipes

Most Popular Instagram Hashtags