By COLlive staff
Most of us love to cook simple but delicious meals. Social media personality and chef, Miriam Pascal knows this well as hundreds of thousands of her fans regularly enjoy her creative, tasty, and just-plain-fun recipes, which she shares on her popular blog and in her bestselling cookbooks.
In 2017, her best-selling cookbook Real Life Kosher Cooking, sold out its first printing in only 10 days. As a result, Miriam has released her much anticipated follow up cookbook, “More Real Life Kosher Cooking.” Miriam shows home cooks how to create memorable dishes with approachable recipes, using simple, common-sense preparation. Just great ideas, fantastic results – and lots and lots of love.
“Food has the power to be transformative. I’ve always striven for recipes that are approachable and doable. Recipes that will make you say, ‘I can do that!’.” she says. “Recipes that will get you in the kitchen, making food, but more importantly, making memories. Because my goal, through writing this book, is that you should go through the (hopefully stained and marked-up) pages of your own copy and remember a whole new set of memories that you’ve created with your loved ones.”
The cookbook contains over 150 doable recipes complete with beautiful photographs. Each recipe is made with accessible, easy-to-find ingredients and instructions, and have “Plan Ahead” and/or freezer tips. Miriam also includes a Pesach Guide in order to adjust your favorite recipes for use during Passover.
Recipes range from Breakfast and Breads, Appetizers and Snacks, Salads and Spreads, to Soups and Stews, Meat and Poultry, Dairy and Meatless Mains, Desserts and Drinks, Sauces and Staples, and Baked Goods and Pastries.
Recipes include Cornmeal Waffles with Maple Blueberry Sauce, Apricot-Lime-Glazed Chicken Wings, Pull-Apart Appetizer Pie, Eggplant and Japanese Yam Salad with Tahini Dressing, Moroccan Cauliflower Soup, Zucchini-Wrapped Chicken Strips, Orange Sesame Kebabs, Red Wine and Shallot Glazed Corned Beef, Mac and Cheese Waffles, Mediterranean Panini, S’mores Martini, Peanut Butter Tiramisu, Butterscotch Swirl Bundt Cake and Stone Fruit Sticky Buns.
“Good food is about the love that goes into it, and the experiences you have while enjoying it. When I look at the recipes and photos that grace the pages of this book, I don’t just think about the incredible tastes and delicious smells that accompany them. I think about the memories that are associated with each dish.”
Here are 2 recipes from the new book shared with COLlive.com:
Wontons in Garlic Sauce
This recipe began with my obsession with wontons and garlic sauce from a particular Chinese restaurant that’s nowhere near my home. Naturally, I had to recreate it myself. Since then, these wontons have become the stuff of Pascal family legend. It’s my family’s all-time favorite Yom Tov appetizer. The only downside? It’s pretty much guaranteed to upstage basically any other dish you serve at the same meal!
Meat Yield 10-12 servings
1½ pounds ground beef
2 Tablespoons soy sauce
toasted sesame oil
2 Tablespoons sesame seeds, preferably a mix of
black and white
4 scallions, sliced 4 cloves garlic, minced 50 wonton wrappers, approximately
1 (18-ounce) jar
hoisin sauce cup soy sauce cup rice vinegar
2 teaspoons sriracha
1 teaspoon ground mustard
½ teaspoon ground ginger
½ cup water
12 cloves garlic, minced
sliced scallions, optional, for garnish
additional sesame seeds, optional, for garnish
1 Prepare the wontons: Combine beef, soy sauce, sesame oil, sesame seeds, scallions, and garlic in a large bowl; stir gently until just combined.
2 Place about 2 teaspoons meat mixture onto the center of a wonton wrapper. Brush a small amount of water along the edges before pressing them together to help keep them sealed; bring the edges together to form a wonton. Set aside; repeat with remaining meat and wonton wrappers.
3 Bring a pot of salted water to a boil. Drop a few wontons into the boiling water; cook for about 6 minutes, until the meat is cooked through. Work in batches to avoid overcrowding the pot. Remove wontons with a slotted spoon; place on parchment paper, not touching each other. Set wontons aside.
4 Meanwhile, prepare the garlic sauce: Combine all sauce ingredients in a medium pot. Bring to a boil, then reduce heat; simmer mixture for about 15 minutes, stirring occasionally, until sauce thickens.
5 Just before serving, toss cooked wontons in sauce; warm through. If desired, garnish with sliced scallions and sesame seeds.
Plan Ahead: Wontons can be frozen, without sauce, either before cooking (boil just before serving; if boiling
frozen, add 1 minute to cooking time) or after cooking. Sauce can be prepared up to 3 days ahead and stored in the
fridge. Combine wontons and reheated sauce just before serving.
Roasted Vegetable Soup
What started out as a fridge full of produce that had to be used up has morphed into one of my all-time favorite soups. Roasting the vegetables brings out their flavors, resulting in a healthy soup that’s packed with flavor and so filling! Feel free to customize your soup based on whichever veggies you happen to have on hand.
Pareve Yield 6-8 servings
2 large zucchini, diced
3 medium yellow squash, diced
2 red bell peppers, diced
2 onions, diced
1 pound frozen cauliflower florets, defrosted
¼ cup oil
1 Tablespoon kosher salt
½ teaspoon black pepper
4 cups vegetable broth
about 6 cups water
2 bay leaves
1 Tablespoon kosher salt
1. Prepare the roasted vegetables: Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
2. Place vegetables, oil, salt, and pepper into a bowl. Toss to combine. Divide between prepared baking sheets. Roast for 50-60 minutes, until vegetables are starting to brown.
3. Prepare the soup: Place roasted vegetables, along with any juices, into a large soup pot. Add soup ingredients; bring to a boil.
4. Simmer for about 1 hour. Discard bay leaves. Using an immersion blender, blend soup well, for about 3 minutes, until fully smooth. Adjust salt and pepper to taste.
Plan Ahead This soup can be prepared ahead and frozen in an airtight container.