peaslovencarrots peaslovencarrots

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Peas Love & Carrots  Danielle Renov 🔪recipe developer🔪food blogger/vlogger🔪YouTube- Danielle Renov🔪 👻-peaslovencarrot🔪 Website & ebook link 👇🏻

Onion, leek and potato soup.
This soup is everything. Packed with layers and layers of flavor, perfectly creamy, soul satisfying and heart warming.
It's definitely not a soup I'd make regularly bc really if I'm gonna eat a whole bowl of carbs it's gonna be in the form of pizza, but for a holiday it's worth the splurge.
Plus, of your keeping a 2 day yuntif, you could easily serve a bowl of this soup as your second night meal and call it a day! It's that satisfying!
Have an awesome day and happy cooking!
1 piece flanken (with bones)
2 tsp olive oil (divided)
2 c chopped leek
1 cup golden sautéed onions
1 c Marsala wine
5 lbs potato, peeled, roughly cut
8-10 c chicken stock
Salt and pepper to taste
Heat a large over high heat. Season flanken with salt and pepper and place in a mesh soup bag. Add 1/2 tsp oil and flanken to the pot and brown on all sides. Remove meat from pot and set aside. Add remaining oil and leeks. Cook for about 10 min on medium heat stirring often. Add onions and combine. Pour wine into leek and onion and stir, scraping up any bits from the bottom of the pan. Cook for two minutes. Return meat to the pot and add potoaoes and 8 c chicken stock. Bring to a boil, reduce heat and simmer for 1-1&1/2 hours. Remove meat and blend soup using an immersion blender. If soup is too thick add reserved chicken stock 1/2 c at a time until it's the consistency you like. Return meat to soup. Continue to cook soup on low heat, stirring often, till meat is tender. Once tender, remove meat, shred with a fork and then return to the pot. Serve soup hot and enjoy!

Spaghetti squash with ricotta clouds and red pepper flakes.
In between all the cheesecakes, creams and caramels has to be some sort of vegetable. But since this holiday is all about the dairy, I figured that even our vegetables should resemble some sort of creamy pasta.
So here's my ode to healthful eating this holiday.
A bowl of perfectly roasted, sweet and savory spaghetti squash, topped with perfect dollops of the most delicious homemade ricotta, drizzled with the slightest bit of an earthy olive oil and sprinkled with a touch of crushed red pepper flakes for just the right amount of heat.
It's the guilt free way to fill that creamy pasta goodness craving.
It's super easy to make and so beautiful to plate.
The recipe for the homemade ricotta is on my blog but I'll tell you how I roasted the squash and assembled the plate right here! Hope everyone is having a beautiful Sunday and since shavuos is only two days away....happy cooking :). #recipe
2 spaghetti squash, sliced in half lengthwise, seeds removed
2 tbsp olive oil
1 tsp salt
1 tsp pepper
Ricotta (homemade or store bought)
Crushed red pepper flakes
Preheat oven to 350. Drizzle the 4 halves of squash with olive oil and sprinkle salt and pepper. Place skin side up (meaning the flesh should be face down on the pan) on a baking sheet. Roast for about 35-45 minutes (depending on size of squash) until the inside is cooked through and tender. Allow to cool slightly and then use a fork to scrape out the flesh to create "spaghetti" strands. Place in one large bowl, or individual plates and dollop tsp size amounts of ricotta cheese all over. Drizzle a tsp or two of olive oil over the top. Use your fingers to gab a pinch of crushed red pepper flakes and sprinkle over the top. The ricotta will slow melt into the warm spaghetti squash to create a cream of sorts. Serve right away and #enjoy.
#food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #buzzfeedfood #bhgfood #bareaders #foodvsco #healthyeating #cleaneats #eatclean

Hamburger roll.
Aka, the easier way to feed hamburgers to a crowd.
I used some creative license this week to morph #5iveingredientfriday into #5minutefriday.
And you know what, I think it's totally legit. This recipe may include a whole 7 ingredients but they are all basic pantry staples that I think everyone has on hand most of the time. Plus, eli, who I will not tag, says that puff pastry really doesn't count as an ingredient bc it's basically just a vehicle for the food you serve with it thus making it more of a plate than an ingredient.
No matter how you think of it though, it is undeniable that it is beyond easy to make and an overall crowd pleaser. All the ingredients work together to make you feel like you are eating a fully loaded, moist and summer craving worthy hamburger. Give it try and play around with sauces and seasonings to make the hamburger roll of your dreams!
Wishing everyone a sun shine filled, clear blue sky, and bird chirping weekend!
Hamburger roll
1 piece puff pastry (if you live in Israel I used 3/4 of a roll)
2 tbsp brown deli mustard
1/2 k (1.1lbs) chopped meat
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp garlic powder
5 tbsp barbecue sauce (I use a spicy one)
1/2 c sautéed onions
1 egg, beaten
Preheat oven to 350f (180c). On a floured surface, gently roll out puff pastry too thin it out a little. Use a brush to spread a thin layer of mustard over the dough. Break up meat over the dough and use your hands to spread the meat and create a flat even layer over the mustard. Sprinkle meat evenly with all three spices. Drizzle BBQ sauce over the meat and use a spoon to spread out. Top BBQ sauce with sautéed onion, spreading it out evenly over the meat. Start at one end and roll dough, deli roll style. Place roll on parchment lined baking sheet. Don't use a knife to lightly score the top(or it will crack open like mine did) and brush with beaten egg. Bake for 40 minutes.

Cannoli cream trifles with lotus crumbs and blueberries.
This is my form of atonement for making my ice cream sandwiches look so irrisistable that you had to make them even though it took quite a few steps.
This is a dessert you could whip up in ten minutes but tastes like it took hours.
Cannolis are with out a question my favorite Italian food. They're crunchy and sweet and totally delicious. But, the dough, all the though easy to make, still has to be shaped and fried. So, I changed things up by taking the cream from the cannoli and pairing it with the best cookie of all time. The lotus cookie. It's caramelized crunchiness paired sooooo perfectly with the sweet ricotta based cream. Then for a little bit of a fruity summertime punch I added a huge layer of blueberries.
For us in Israel, blueberries are a delicacy. They come around only once a year and are not so cheap. So shavuos seemed like the perfect time to splurge. But, of you don't have or like blueberries, just go ahead and switch in any fruit you like!!!! I put the recipe up on my website so you can print out!
Just click the link on my profile 👆🏻 to take you right to it!
Hope you all have an awesome day!!!! ✌🏻💜&🥕,
#cannoli #biscoff #dessert #blueberries #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #buzzfeedfood #bhgfood #bareaders #foodvsco #recipe

Homemade No-Churn Chocolate Lovers Ice Cream Sandwiches.
If you've been watching my stories over the last few days than I really don't need to write anything at all.
You already know that these are the most epic ice cream sandwiches of all time. From the homemade sweetened condensed milk salted caramel to the chocolate, chocolate chip cookie dough to the swirls of marshmallow fluff, it is completely addictive.
You also know that the ice cream itself so off the hook that even if you choose to skip making the brownie and just serve the ice cream on its own you will have served the best dessert of all time this shavuous.
To all you non chocolate lovers out there, I'm sad for you. But, in an effort to not leave you out of all this condensed milk goodness, I included tons and tons of ice cream flavors and mix-in variations.
I suggest everyone ditch whatever plans they had for today and get yourself into the kitchen. I guarantee it will be the best decision you make all week!
The recipe (the whole thing, for each step!) is up on my website now! Click the link on my profile 👆🏻 to go right to it.
Happy Tuesday Instalovers!
#recipe #icecream #chocolate #condensedmilk #icecreamsandwich #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #buzzfeedfood #bhgfood #bareaders #foodvsco

It's happening people. Shavuos is a mere 8 days away!
So, in preparation of receiving the Torah, the foundation upon which our entire faith is based upon I decided to bring you all a series of desserts that are not cheesecake.
What's the connection between the Torah and these desserts?
Well, for one they both rock.
Secondly, they are absolutely heavenly.
Thirdly, each recipe can be subjected to lots and lots of interpretations and customized to your likes and dislikes.
Ok, enough of the cheesiness. (Get it. Shavuos, cheese.)
Oh G-d. Send help. I can't stop.
For real though, these desserts are amazing. If the goal of our holiday meals is to elevate the food we normally eat to match the respect we have for the day, I would venture to say these desserts do that.
Some are easier to make, some a little more time consuming but all equally special.
Over the next few days I'm going to post the desserts so say goodbye to real food until then.
I'm starting off my NON CHEESECAKE SHAVUOUS DESSERT ROUNDUP with this really super awesome lemon pound cake.
It's dense like every good dairy pound cake should be but feels light and refreshing from the lemon. It's easy to make and freezes beautifully so at the perfect place to start your cooking!
Ok, this recipe is live on my blog.
Click the link in my profile 👆🏻and go print it out!
Wishing you all an awesome a day! ✌🏻💜&🥕,
#recipe #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #buzzfeedfood #bhgfood #bareaders #foodvsco #dessert #lemon #citrus #cake

Piña Colada sorbet. (Sugar free)
Long summer shabbos means lots of kids snacking basically all day long. On these weeks, instead of making a formal dessert I like to have a few different kinds of cookies, a variety of fresh fruit and always something cold to keep on hand for the kids. I much prefer them snacking on food I made than on store bought junk.
With all that being said though, this sorbet is not only for the kids. It is an all around people pleaser. It is so light, creamy and refreshing. Best of all it only has 3 ingredients. (Also, if you pour some run or tequila into a glass and then top it with a scoop of this sorbet, holy moly, best dessert ever!)
This sorbet is all about the technique. I don't use any fancy equipment to make it, I just take the extra time to defrost and rejuzz it to ensure that satisfying store bough sorbet texture.
Pineapples are at their peak right now in Israel. There beautifully golden, even on the outside, and from the first second you cut into it the most amazing pineapple aroma fills your kitchen. Even for the coconut haters out there, i would say to try it. There's very little of it relative to the amount of pineapple. It's a slight u destine and really just helps to add that creaminess to the sorbet. Obviously the lines just take it over the top, because, well, limes are everything. If you make one dessert this week, make this!
Wishing everyone a long, beautiful and sunny weekend!
8-9 c cubed fresh pineapple (abt 1&1/4 inch cubes)
1 c coconut cream
2 tbsp lime juice
1/2 tsp salt
Put everything in a blender or food processor. Juzz until smoothie and creamy. (You may have to work in batches). Freeze until frozen. Remove from freezer and defrost for 1 hour. Cut sorbet with a knife so that you can remove chunks of it and return to blender or food processor. Re-pulse until smooth and creamy. Return to freezer. Defrost 10-15 before serving.

Lemon and herb skillet chicken.
I've been meaning to post this everyday this week. But then, life. It happens and some days it's hard to remember what you did two minutes ago!
Truth is I spent my week doing tons of recipe testing and I would say over the half the trials I did failed. Either the the consistency, the temperature, the timing or the ratios were just off. But, I'm determined to get this recipe perfect because I know once it is it will be epic. Beautiful, summery and best of all it will include alcohol. I think I'm basically one batch away from being able to photograph and share it (woohoo!). Now that I can finally see the light at the end of the tunnel I was able to get my act together and finely remember to post this chicken recipe that everyone's been asking for. It's easy to make and so satisfying. If you don't have a cast iron no worries, just use any oven safe pan. But really, it's time to take the plunge and invest in one. I promise you'll thank me!
Ok, gotta back to the kitchen. Here ya go... #recipe
12 thin chicken cutlets
6 clove garlic minced
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Mix everything in a bowl. Allow to marinate at least 20 min.
1 tbsp canola oil
2 lemons, 1 halved 1 sliced into 6 slices
2 tbsp honey
1 &1/2 c chicken stock
1/2 tsp salt
1/2 tsp pepper
6 sprigs of parsley
3 sprigs thyme
2 sprigs rosemary
4 cloves garlic
Preheat oven to 350. Heat skillet over high heat for 4 minutes. Add oil and 3-4 pieces of chicken (make sure not to over crowd the pan). Working in batches brown chicken for 2 min on each side. Remove from pan and continue with the rest of the chicken. Once all the chicken is browned reduce heat. Add the juice of 1 lemon, honey, chicken stock, salt and pepper. Stir, making sure to scrape up any bits from the bottom of the pan. Return chicken back to the pan. Add 3-4 pieces to the pan, then a 2 sprigs of any herbs, a clove or two of garlic and 2 lemon slices. Add another layer of chicken and repeat until all the chicken, herbs, lemon and garlic have been added. Spoon some liquid over the top, and cover pan tightly with foil. Place pan in the oven and bake for 30 minutes. Serve hot and enjoy!

Spicy tuna "tartare" patties with an avocado lime crema.
I looooooove tuna tartare! Especially when it's spicy and topped with avocado. So, when a tuna tartare craving hit, but I wanted it to feel more like a dinner, I turned the whole thing into a party.
It took so little time to make and was really satisfying!
This recipe comes at the perfect time. Just as our days are getting longer and hotter we need meals that keep us in the kitchen for as little as possible with out losing on flavor!
I ate them just like this with a little dollop of the avocado crema but you can easily serve these on top of a crunchy salad with my creamy sesame dressing or the carrot miso dressing for a more complete meal!
#recipe (Makes 9 small parties)
8 oz. Sushi grade fresh tuna
2 tbsp finely diced jalapeño
3 tbsp thinly sliced scallions
1 tsp mayo (perhaps kewpie mayo? @michalfrischman)
2 tsp soy sauce
1/8 tsp black pepper
1/4 tsp salt
1/4 c canola oil mixed with 1 tbsp sesame oil.
Finely diced tuna with a sharp knife into 1/8-1/4 inch thick cubes. Add to a bowl alone with jalapeño, scallions, salt, pepper, mayo and said sauce. Mix together. Heat a pan over very height heat. Once hot, drizzle a little of your oil mixture into the pan. Use a 1/4 c of the mixture to form patties and place into hot pan. Allow to cook for one min on each side (if you don't want the inside rare, cook for longer). For the cream: in a blender or food processor combine 1 avocado, 2 tsp lime juice, & 3/4 tsp salt. Pulse until very smooth. Refrigerate until serving.
Serve parties hot or cold and #enjoy #healthy #healthyeating #spicytuna

Homemade ricotta cheese.
Don't run away!!! I know what your thinking. "What is wrong with Danielle. Why would she ever make her own cheese and why on earth would she think that we would want to also?" But, just here me out.
The whole active process takes about 15 minutes, uses only 4 ingredients (including salt), and the results will actually blow your mind.
It may taste resemble the ricotta you e bought in the supermarket but is sooooooo much better. It's like it's older, wiser and more sophisticated cousin. It's perfectly creamy, just the right amount of sweetness and tanginess, light and airy and sooo decadent.
Before I show you all a ton of ways to use the ricotta (perhaps for shavuos 😉), I wanted you to see how delicious it is all on it's own. You can literally just slither it on some good crusty bread, season with a hint of salt, black pepper and crushed red pepper flakes, and finish it off with an ever so gentle drizzle of olive oil for the most perfect bite!
If you do one thing special this week, next week or for anytime, let this be it! No one will know how little effort it actually took!
I hope by now I've convinced you to ditch your dinner plans and make some ricotta!!! For the printable recipe click the link on my profile 👆🏻tot ale you right to it!
Have an awesome day instalovers!!! #recipe #blogger #cheese #ricotta #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #buzzfeedfood #bhgfood #bareaders #foodvsco #trellingfood

Cookie Jenga.
The best thing to happen to a group of people in a long time.
I'm always on the look out for fun kids activities and when I saw a post on @pinterestofficiall titled "edible kids games" I knew I hit the jackpot.
The game I saw was originally played with simple wafers and that is a totally acceptable way to go if you don't want to make cookies. However, wafers are a pretty regular snack in israeli homes and I wanted the game to be a little more special for my Dovi's bday.
Once I made the cookies though it occurred to me that there was a way to make this game even more fun and interactive. I wrote tons of funny things on the back of each piece and every time a boy pulled a piece he had to do what it said. The highlight of all my funny things though was hands down "call your mom and say I love you in front of everyone". It's basically the most embarrassing thing that can happen to an 8 year old.
You can easily use this game for, say an upsherin party, a mothers day BBQ or even write questions about shavuos and play during dessert!
However you do it, I promise it will yield tons of laughs and just an over all good time!
Wishing all the moms out there (especially my own😘) a beautiful Mother's Day! And hope everyone's prayers are answered quickly and for the good on this very holy lag ba'omer day! Sugar cookie #recipe
1&1/2 c room temp butter
2 c white sugar
4 eggs
1 tsp vanilla extract
2 tbsp food gel food coloring (optional)
5 cups flour
1/2 tsp baking powder
1 tsp salt
Post was too long... the instructions are in the comments!

The summeriest summer fruit rolls.
Summertime desserts needs to be sweet enough to fill your dessert cravings but light and fresh enough so that you don't feel heavy and weighed down.
Usually that means some type of really awesome bright and acidic fruit salad, trifle or maybe even a pie.
Well, I decided to combine to summer foods I love rice paper summer rolls and fruit salad and mash up for the yummiest but also most beautiful dessert ever.
These were super duper simple to make and no cooking required.
I stuffed mine with the seasonal fruits we have right now ( sadly no mango, blueberries or strawberries), but be creative with the fruits you love!
Have a beautiful and sun filled weekend! ✌🏻💜&🥕,
1 package 8 in rice paper wrappers
4 cups very hot water, in a large dish or pan
Select fruit (thinly sliced kiwi, thinly sliced nectarines, halves cherries, pineapple sticks, mango ribbons, blueberries, thinly sliced strawberries, papaya....) Slide 1 wrapper tweet quickly through the hot water. It will absorb water and become more pliable as it sits. (Don't leave it in the water for longer)
Place fruit in the middle of the wrapper. (The fruit that you put down first will be what you see through that rice paper wrap).
Fold the top and bottom and stick them down. Next fold over one side pulling with gentle force to create a right wrap. Then roll the wrap over to fold the other side. Place on parchment lined sheet until. serving. (You can serve with strawberry sauce or lime/mint dipping sauce for extra fun and yumminess!) #enjoy #summer #fruit #vegan #healthy #healthyeating #dessert

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