Cooking With Joy

 

Cooking With Joy: Country Spinach, Tomato and...

 

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Healthy, delicious, and fast are the three things that every busy mom looks for when deciding what to have for dinner. This soup is so full of flavor and healthy ingredients, not to mention stunning to look at. The vibrant colors of the vegetables made the kids want to dig in.


 

Cooking With Joy: Cold Soba Noodles With Sweet...

 

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My name is Shoshie and I’m a Tofu-a-holic!


 

Cooking With Joy: “Buttery” Crusted...

 

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I really don’t like standing at the stove at the end of a long day at work.


 

Cooking With Joy: Parve Iced Cinnamon Buns

 

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Before your mouth starts watering you should be aware that this recipe calls for Challah Dough. Go prepare the dough (try this recipe)  and then come back and read how incredible these cinnamon buns turned out!


 

Cooking With Joy: Dairy Sticky Buns and Orange...

 

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Last Shavuos I went all out Joy of Kosher style.  I made two types of cinnamon buns and a cheesecake! Shavuos is only 2 day!! What was I thinking?!? After looking at everything that I had baked, I realized it was WAY too much for our family to eat alone and so I decided to have an impromptu Kiddush. Everything tastes better when enjoyed with friends!


 

Cooking with Joy: BBQ Short Rib Sandwich With...

 

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Disclaimer! This is not an “I think I’ll make short ribs tonight” kinda recipe. This recipe takes time, but the results are ridiculously worth it!


 

Cooking With Joy: Argentinian Brisket With...

 

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By now you have noticed that Evergreen is where I do most of my shopping, especially for meat. Since I am there pretty often, I have built up a relationship with many of the managers. AJ is my go to guy. He will often ask me “what’s on the menu this week?” or “I’m waiting for samples”. This week when he looked in my shopping cart he saw that I had a first cut brisket. He told me to put it back and to take a second cut instead. I was hesitant at first, but listened to his reasoning. AJ said that second cut brisket is a fattier piece of meat which makes for a softer more flavorful roast. When I have bought brisket in the past I have only bought first cut, thinking it was superior. It is all in a person’s taste; however, I soon found out that I in fact agree with AJ. This recipe turned out AMAZING using the second cut.  Let me know in the comments below which cut you prefer, but first let me tell you how the rest of the recipe went!


 

Cooking With Joy: Loaded Burger With Special Sauce

 

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Who doesn’t love a good burger? Our family does! The way I prep burgers at home is by making a patty of ground beef, seasoning it on either side with some BBQ sauce and grill seasoning and searing it in a sauté pan. (We live in an apartment, so grilling isn’t always an option). When we go out I love experimenting with new flavors on my burgers. I have had spicy caesar burgers, burgers with fried eggs and crispy pastrami and some really great chili burgers, just to name a few.


 

Cooking With Joy: Garlic Honey Brisket

 

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Most people I work with are used to me talking about “The Blog” and what I have cooking up that week. One of the cool things about me doing this project is people asking me for recipes and cooking advice. It is a nice feeling for sure, but the nicer feeling is them giving me feedback saying that I was helpful. My go to recipe to offer people when they ask what’s good in the book is this Honey Garlic Brisket. I have told many people at work that this is a no fail recipe and everyone who has made it agrees. I am going to say that it is probably my favorite recipe in the cookbook so far!


 

Cooking With Joy: Somewhat Sephardic Chulent

 

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One aspect of this cookbook that I really like, are the intro’s that Jamie writes before all the recipes. Some of the things that she writes really pertain to me and how I am cooking my way through this book. In this recipe’s intro, Jamie writes “Who reads a cookbook in order, anyway?” Well I am very happy she wrote that. Originally when I started this project I thought that I would just go in order and cook every recipe. Well I haven’t really been doing that. Jamie was right- maybe nobody actually reads a cookbook in order! I am skipping around, and still building up the courage to cook the Family Fricasee from pg 171, not sure what about it scares me; I just haven’t brought myself to face it yet. Also, how many briskets or huge pieces of meat can my family eat in a row? (Don’t answer that)


 

Cooking With Joy: Chunky Red Chili

 

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Over the summer we went to a BBQ festival as a family. We tasted every team’s chili, it was awesome! Our 6 year old loved walking around tasting the different tortilla chips that accompanied every team’s chili, so he was super thrilled to have “Team Mommy’s” chili to taste with chips at home. We were all really looking forward to dinner!

As per the recipe, this was only supposed to take 10 minutes to prep. I didn’t find it that quick at all, between opening the cans and browning the meat, it took more like 25 minutes. One thing that I didn’t understand about this chili was the need for the stew meat. While I am sure it added flavor, it never became soft, even after the 2 hours of cooking.  Next time we make this; I would either use just the ground meat, or maybe add in some brisket instead.


 

Cooking With Joy: Beer Braised Top of The Rib

 

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We loved this recipe! I love cooking with beer, I love it so much that I put one in my cholent every week! Beer ads a depth of flavor and sweetness that makes people say “hhmm, what is that”? Hubs was a big fan of this recipe just from the name “Beer Braised Holiday Top of the Rib”, beer and meat, what could possibly be bad?


 

Cooking With Joy: Moroccan Roasted Chicken

 

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As I have mentioned before Hubs is more into savory things vs. sweet. Putting cinnamon on chicken would have scared us a few months ago, but not anymore! Having already cooked many recipes from the cookbook, we are used to the different spice combinations.

A tip I have picked up (totally not rocket science, just took me a little to catch on) is to have all the ingredients out to cut down on prep time. I have known forever that this makes the most sense, but when you have limited counter space and are trying to keep the kids out of trouble while you are cooking, some things fall to the wayside. I have found that when I am organized in the kitchen, it just makes for a calmer cooking experience.


 

Cooking With Joy: Mexican Skirt Steak Salad

 

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This was my first time cooking skirt steak. I have eaten it many times. When Hubs and I go out he usually orders a softer piece of meat like a filet or short ribs and I usually order a chewier saltier piece like hanger or skirt. So I was really looking forward to making this recipe!


 

Cooking With Joy: Pretzel Chicken

 

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This recipe seemed like a great way to jazz up the common schnitzel or chicken nugget, and who doesn’t love a good dipping sauce? To me and Hubs our favorite thing about going to a schnitzel bar is getting to taste all the sauces and slathering them on sandwiches. So I was looking forward to tasting this herbed curried mustard.