peaslovencarrots peaslovencarrots

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Peas Love & Carrots  Danielle Renov Recipe Developer Food & Travel Blogger/Vlogger YouTube: Danielle Renov WILL TRAVEL FOR FOOD for healthy recipe inspo: #chodeshbari

Perfect winter every day type of dinner. Hearty, super flavorful but not weigh you down heavy!
We love any dinners in the house that people can “build themselves”. That means putting out a protein and a bunch of things to eat with it so that everyone can customize their own plates and I don’t have to spend any time picking things off of dishes!!! That’s what this type of dinner is all about. KILLER SKIRT STEAK combined with a bunch of yummy accoutrements!!
2&1/2 lbs skirt steak
1 Tbsp apple cider vinegar
1 Tbsp paprika
1 Tbsp granulated garlic
1 tsp smoked paprika
1 tsp ground dry mustard powder
1/2 tsp kosher salt
1 tsp coarse black pepper
3 Tbsp maple syrup
1 Tbsp lime juice (from 1-2 limes)
Place skirt steak in a large bowl. Cover meat with cold water and vinegar. Allow to sit for 30-40 minutes. Remove water, rinse meat and pat very well to dry. Add the rest of the ingredients to the bowl and stir to combine and distribute marinade evenly. Allow to marinate for at least 1 hour or up to over night. When ready to cook place a grill pan over high heat. Once pan is hot, add a little canola oil to grease pan and prevent sticking. Place a few pieces of skirt steak on grill pan, careful not to overcrowd the pan and cause the meat to steam! Cook for 2-3 minutes one the first side and 1-1&1/2 minutes on the second side. (Cooking time will vary based on thickness of your skirt steak). Remove from heat and allow steak to rest for 5-6 minutes. Slice meat against the grain and serve over Mexican rice along with avocado, Chiles and pickled onions!
For the rice: just swap out half the water you would normally use with an equal amount of tomato sauce. You can also add 1 Tbsp each of granulated garlic and paprika for extra flavor! #steak #skirtsteak #rice #mexicanfood #dinner #dinnerideas #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

aka, the easier way to feed fried chicken to a crowd.
Throw a bunch of stuff in a bowl, mix, add chicken, mix again and fry!
The only question with these fried chicken pieces of goodness are whether to actually sauce them or not bc the batter itself is that delicious! You can eat them alone, serve with a dipping sauce or do what I’m doing this week and smothering them with a sticky, spicy and delicious buffalo sauce!
However you do it, it’s worth it to make, bc fried chicken is always a crowd pleaser!
12 chicken cutlets cut into 1/2 inch pieces
2 c all purpose flour
2 Tbsp paprika
1 Tbsp granulated garlic
2 tsp mustard powder
1 Tbsp + 1 tsp kosher salt
1 tsp coarse black pepper
12 oz light beer
1/2 cup water
Oil for frying
Pour 3 inches of oil into a medium sized pot and place over medium high heat.
Meanwhile add flour, salt, pepper and spice to a bowl and mix to combine. Slowly pour in beer and water. Stir till a thick pancake-y like batter forms. Add chicken and stir really well to make sure each piece is coated! Once oil is hot, add chicken in small batches to the pot. Don’t over crowd or they’ll stick together! Fry for two minutes total, only mixing after 1 minute. Use a slotted spoon to remove and place on cooling rack. Serve hot and enjoy.
Buffalo sauce:
Combine 1 c Franks hot sauce + 2/3 Tbsp honey. Place over high heat and stir till combined. Once sauce just begins to bubble remove from heat and pour over chicken. *NOTES:
•if sauce is too spicy, add more honey to your liking. •for shabbos: this chicken will never be as crispy on shabbos as it is right out of the fryer. Here’s what I do: place chicken in a large baking dish so it’s as much in one layer as possible. Place on plata, uncovered for 1-2 hours before the meal. For the sauce, remove from fridge in the morning and allow to come to room temp. To serve pour room temp sauce over hot chicken or serve on the side! #chicken #friedchicken #feedfeed #f52grams #chanukah

circa 1986
@chefeitanbernath challenged @kitchentested and she challenged me.
Post a throwback Chanukah photo.
It’s not my usual post, but I asked my parents to send me a photo (bc all my baby pics are at their house 6,000 miles away) just to see what they would send!
My father picked this one and I know why! It’s a photo of me, my mother and my grandfather a”h.
I’m pretty sure this was my first Chanukah, I was about 9 months old and yes, I had that much hair on my head!
I love everything about this photo and it’s part of the reason I love Instagram.
Through photos we get to capture moments our children may not ever remember. But then we see the picture and all the love my mother, grandfather and father (who most likely took the photo) felt for me at that moment comes rushing back to me.
Wishing every single one of you out their a beautiful, happy and memory making Chanukah! ✌🏻💜+🕎,
Now it’s your turn! All of you! Throw it back to yesterday, last year or decades ago! However you do it, pic a picture that makes you smile like this one did for me!

You heard me.
•1 PINT MELTED ICE CREAM 🍦 🍦🍦🍦🍦🍦🍦🍦🍦 •2&3/4 CUPS SELF RISING FLOUR (flour w/yeast)🌾🌾
That’s it. 🍦🍩🍦🍩🍦🍩🍦🍩🍦🍩🍦
*you can use regular flour + 2 tsp instant yeast also!
Every once in a while, lying in bed, staring at the ceiling in the middle of the night watching the clock as the minutes go by one slow second at a time, you are rewarded with the ultimate lightbulb moment.
An idea so big you remember it even when you wake up!
Well, that’s what this was.
After weeks of working on something similar and failing a ridiculous amount of times, I had given up.
Then this happened. And I am sooooo excited it did.
It will make your Chanukah easier, yummier and waaaay more fun. So, stock up on your ice cream ASAP, before the freezer section is emptied out by everyone else!
You can fill em, stuff, glaze em, frost em or dectorate em any way you like. You can also do what we did and watch em straight up bc the dough is that good.
Did I mention they’re made with ice cream!?!!
Click the link ☝🏻in the profile to get to the blog and see the full written out recipe, tips and techniques!
HUGE HUGE shout out to @naomi_tgis whose parchment paper frying technique I borrowed bc it’s genius and I love her! 🍩🍦🍩🍦🍩🍦🍩🍦🍩🍦🍩🍦🍩
#doughnuts #donut #donuts #chanukah #hanukkah
Photo cred - @daniellailah

getting this recipe out was no easy task! The past two week have been the best kind of whirlwind. Days packed with creativity, laughter family and friends!
I’ve been grabbing any pockets of time I had to make this post possible! But here it is. All photographed and typed up and I could not be happier sharing it with all you! It is equal parts hearty and light and is the perfect winter soup!
Happy Tuesday all!
For the meatballs:
1/2 small yellow onion
2 cloves garlic
1/2lb ground meat
1/3c panko bread crumbs
1 egg, beaten but use only half (discard the rest)
1/4 tsp coarse pepper
1/2 tsp kosher salt
2 tsp olive oil
For the soup:
2 yellow onions, diced
1 leek, diced
4 celery stalks, peeled & diced
1/4 tsp salt
1 Tbsp miso paste
2 cloves garlic
2 sweet potatoes peeled & cubed
1 (or 2) batches seared meatballs
1/4 c dry red wine
1 tomato, quartered
2 c bone broth +
8 c chicken stock (or 10 c any stock)
2 c fresh spinach
1/4 c farro (or barley), optional
Purée onion and garlic in a food processor. Add to a bowl along with the remaining ingredients, aside from oil. Mix to combine. Set a large pot over medium high heat. Add oil to the pot. Form meat into mini meatballs (about half the size of a golf ball) and drop into pot. Only add a few at a time so you don’t overcrowd the pot. Cook on all sides until they are nicely seared and have formed a crust. Remove from pot and set aside. Add onions, leek, celery and salt to the pot. Stir for 8 minutes. Add in miso and garlic and cook for another minute till fragrant. Drop in sweet potatoes and stir. Return meatballs to the pot + any juices that accumulated on the dish they were sitting on. Raise heat to high and pour in wine. Cook for 3 minutes. Add the stocks, tomato and spinach. Bring soup to a boil then simmer for at least 1&1/2 hours covered. 40 minutes before serving add in farro! Serve hot and enjoy! #soup #eatclean #cleaneating #food52 #winter #dinner #kidfriendlyfood #food52 #f52grams #feedfeed

This post is dedicated to all the vendors, events and people that make this giveaway possible. I may be the one shlepping around an insane amount of bags, but those bags would be empty we’re it not for the generosity of these incredible folks who understand how awesome the community we’ve created here is!
It’s time we show them some love in return!
Gotta start off our gratitude by thanking the 4 events that make the swag possible and the few vedors who generously donated and helped to sponsor this giveaway!
@jewishfoodmedia (@kitchentested)
& the Teaneck mikvah event which has no Instagram but if you meet Alisa or one of the other amazing women that make that event possible please be sure to tell them, from me, how awesome they are!
Here’s a list of most of the contributors to our swag + samples. Check em out bc these companies are amazing and there are so many hidden gems in here!
Thank you for making my week in New York one of the most action packed, funnest ever! Can’t wait to see you all on the other side of the ocean in my home turf!!! Shavua Tov everyone!

When I first mentioned my trip to NY a few weeks ago, the messages poured in asking whether there would be another SWAG+SAMPLES GIVEAWAY this year...
ummmm... YAAAAAAAAAAAAAAS!!! Of course there will be. It’s truthfully my favorite giveaway all year long!!! I don’t do many of them because I use giveaways as a way to give back. A way to express my love and gratitude to each one of you for enabling this platform to exist. For creating friendships, connections and helping me to push myself creatively in ways that I would have never dreamed of.
So of course there’s another swag and samples giveaway. Because, aside from the fact that elis not with me so there’s no way I could sheep back 2 duffles worth of samples, how much more fun is it give it to the people that make all this possible!
This years swag and samples are coming from 4 super super events:
@kosherfest@jewishfoodmedia (@kitchentested) •The Teaneck mikvah event (where the awesome ladies who put together that night worked tirelessly to create the most incredible swag ever!). •@naominachman book launch
Oh wait.
You didn’t hunk that was all right?
Oh phew. Cause you know me better by now.
We’re also including 12 of the most awesome DIY lucite placemats to make your CHANUKAH table just a bit more festive!
Ooooh you thought I was done?
Ah well, I’m not.
I’m having an Oprah moment here.
So, we’re also including something that I’ve only recently discovered but if you’ve been hanging out with me here the last few not ya you know I have become obsessed.
Ok, I’ll give you a second to guess....
Ahhhhhh you are right!!! It’s a brand new @boschmixers
That’s right. How could we enter dough(nut) season and me not give you a @boschmixers.
It has to happen. So it did.
So, here’s what you need to do:
•Like this photo. •Follow @peaslovenacarrots + @tassels_home_decor •Tag 2 friends (remember what happened to the tagged people last time! So pick good ones!
For now, let’s stick to 2 or 3, fine 4 entries per person!
Aright, gotta go rest so I could get my head in the game and make sure to pick up all the best swag and samples for you!
Happy Sunday everyone!
Good luck!!!

That’s right folks! 2 recipes in one delicious post.
What can you do with these ridiculously flavorful, completely addictive “condiments”. Well, you can eat them straight up, in the kitchen, by yourself, then make another batch quickly so there’s no evidence of what you did.
OR. You can eat the confit spread on bread, cook up your morning eggs with it, drizzle it over veggies to roast, marinate your chicken, meat or fish with it...sooo many possibilities. Including, using it to make this gremolata which should top every single thing you eat this week bc it’s amazing. They’re both super simple to make and will literally enhance ANY meal!
45 cloves garlic
1 lemon, washed, thinly slicedC then slices halved
1 red Chile, thinly sliced
1 c extra virgin olive oil
1 tsp kosher salt
1/4 tsp coarse black pepper
Put everything in an oven safe dish. (Pyrex ideal so you can see through to check on progress). Cover tightly with foil. Bake for 1h to 1h 20m until golden, soft, smushy & delish!
3/4 c toasted, cooled slivered almonds, chopped
1&1/2 c herbs (I did 1/2 parsley,1/2 cilantro), chopped
3 of the confit halved lemon slices, chopped
3 cloves garlic, chopped (or smushed)
2 confit Chiles, chopped
2 tbsp of the confit oil
1/4 tsp kosher salt
1/4 tsp coarse pepper
Put everything in a bowl and mix to combine!
#eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #garlic #vegan #condiments

These are the grown up, way better for you and frankly much more delicious version of those floppy, never quite crunchy enough fish sticks we had growing up at camp.
They were insanely easy to make and as I type this up Leah Baila is sitting by the tray picking me off one by one!
You can totally #glutenfree these babies by replacing the flour with a 1-1 gluten free blend and using cornflake crumbs. Also, feel free to double or triple the recipe and throw em in the freezer (post breaded, pre-cooked) to save for a rainy day!
Happy Tuesday All!
1 lb ground fish (I used cod)
1 tsp fresh lemon juice
1/2 tsp kosher salt + 3/4 tsp salt
1/2 tsp coarse black pepper
1 tbsp flour + 1 cup flour
4 eggs, beaten
2 c breadcrumbs
Place fish, lemon, 1/2 tsp salt, 1/2 tsp pepper & 1 tbsp flour in a bowl. Mix well to combine. Line a 8x5 inch Pyrex or dish with Saran Wrap. Place fish mixture inside and press down to create one smooth flat layer. Cover with Saran Wrap and freeze for 30 min. Meanwhile preheat oven to 350f (180c) place 1 c flour, eggs and crumbs each in their own bowl and add 1/4 tsp salt to each. Remove fish from freezer and flip container into a cutting board to creat a flat ground fish surface. Cut rectangle into 18 strips. Bread each strip by placing in flour, then egg then breadcrumbs. Be gentle during this process they are fragile until cooked. Place on a very well greased baking sheet. Spray the tops and sides of fish stick with non stick spray and bake for 30 min till crisp. Serve hot and enjoy! #cleaneating #eatclean #vegetarian #kidfriendlyfood #dinner #fishsticks #fish #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #chodeshbari

Whether you wear a tichel, a sheitel, nothing at all,
a black hat, a colorful kippah, nothing at all
If you learn all day, only for a few hours or minutes or don’t learn at all
You keep the strictest levels of kosher, keep kosher only at home or don’t keep kosher at all
You light shabbos candles every week, only on high holidays or never at all
You pray to Hashem 3x a day, once in a while or never at all...
We are the children of Avraham, Yitzhak & Yaakov, Sara, Rivka, Rachel & Leah.
And that in itself makes us worthy of Hashems unconditional love.
ALWAYS. 💜💜💜💜💜💜
love always,

Need I say more?
Ok fine. But just a little Bc I still have 300 out of 2000 more bottles of spice blend to fill for you!
It’s insanely delicious, suuuuuper flavorful, has all the sauciness a good taco filling needs and you can make the whole dinner on one pan so clean up is a breeze!!! Based on how many of you already made it, I’m going to assume you get it and go back to spice bottling!!! Happy Wednesday all!
12 thin chicken cutlets cut into small pieces
2 red bell peppers, thinly sliced
2 purple onions, thinly sliced
1 green belle pepper, thinly sliced
4 tbsp olive oil
1 tbsp kosher salt
2 tbsp paprika
1 tbsp + 1 tsp granulated garlic
1 heaping tbsp of adobo from a can of chile in adobo
4 tbsp fresh lime juice
15 cherry tomatoes
Preheat oven to 350°f (180°c) and line a baking sheet with parchment. Place chicken on one half and veggies on the other half. Drizzle oil over the chicken and veggies and sprinkle salt, paprika and granulated garlic over the whole sheet pan. Place half the adobo and half the lime juice over the veggies and the other half over the chicken. Wearing gloves, or using tongs toss veggies first to combine all the ingredients, then do the same for the chicken. Try to keep the chicken and veggies separate but you don’t need to meticulous. If they mix a little it’s fine! Lastly, spread out cherry tomatoes across the pan pressing them gently into the chicken and veggies. Place sheet pan in the oven. After 20 min, remove pan, mix veggies a little, mix chicken a little and gently press on tomatoes so they can begin to release their juices. Return pan to the oven for another 15-20 minutes. Once everything is cooked through, remove from oven and mix the whole tray to combine chicken and veggies!
Serve hot and enjoy!
#tacos #chicken #dinner #eatclean #cleaneating #sheetpandinner #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareader #gloobyfood

I do not say that lightly.
It was amazing.
I am usually not a fan of puréed foods. I like my food to have something to bite into. But something was just soooo right about this. No one in my house could get enough of it!!! I think the combo of roasting the veg, to bring out there sweetness before sautéeing + the flavor from the already amazing chicken soup + the acidity from the tomato and wine was just WOAH, a winning combination!!!
Either make this for shabbos, or double your chicken soup recipe just so that you can make this one day next week!
It’s for sure going to be making many many appearances in my house this winter!! Happy Thursday Everyone!
5 carrots, peeled + diced
2 small leeks, chopped
2 big zucchini, diced
1 bunch celery stalks, peeled + diced
1 kohlrabi, peeled + diced
2 yellow onions, peeled + diced
5 cloves garlic, peeled
3 tomatoes, halved
4 Tbsp + 1 tsp extra vigrin olive oil, divided
4 tsp kosher salt, divided
2 tsp coarse black pepper, divided
3/4 cup dry white wine
10 cups chicken stock (can be bought or leftover chicken soup, strained)
Preheat oven to 200c (400f). Line 2 baking sheets with parchment paper and divided all the veggies amongst the 2. Drizzle each baking sheet with 2 Tbsp olive oil and sprinkle 2 tsp salt and 1 tsp pepper over each one. Stir veggies on each baking sheet to coat all of them with oil, salt and pepper. Bake each tray in the oven for 35-40 minutes until the vegetables have softened and begun to caramelize. Remove from oven. Heat a large pot over medium high heat. Add remaining 1 tsp of olive oil and all the veggies to the pot. Use a spatula to push any of the juices that have accumulated on the baking trays into the pot. Cook veggie for 4 minutes stirring often. Raise heat to high and pour in wine. Stir immediately and cook for 2 minutes. Pour in chicken stock + stir. Bring soup up to a boil. Once boiling, reduce heat to very low, cover the pot + allow soup to simmer for 2-3 hours. Shut off heat + use an immersion blender to puree soup. Taste to adjust seasonings! #soup #cleaneating #eatclean #healthyrecipes #dinner #feedfeed #f52grams #gloobyfood #feedfeed

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