Category Archives: Food

25 Two-Ingredient Marinades

There’s nothing wrong with a plain piece of chicken, steak, or fish, but it sure tastes better with some flavor added. By using a simple marinade, even the cheapest cut of meat can be transformed into something that tastes gourmet.

The quickest marinade of all is just olive oil and vinegar. I’ve used that many times—always with good results—when there’s barely anything in the kitchen. When I’m well stocked, however, I love to try these easy combinations:

  1. Grainy Mustard and Ale
  2. Soy Sauce and Sesame Oil
  3. Honey and Lime Juice
  4. Olive Oil and Smashed Garlic
  5. Apple Cider Vinegar and Honey
  6. Worcestershire and Soy Sauce
  7. Coca Cola and BBQ Sauce
  8. Dijon Mustard and Sriracha
  9. Olive Oil and Citrus (Lemon or Lime works best)
  10. Soy Sauce and Italian Salad Dressing
  11. Olive Oil and Herb (Rosemary, Thyme, Basil, etc)
  12. Balsamic Vinegar and Whiskey
  13. Peanut Butter and Chili Sauce
  14. Soy Sauce and Grated Ginger
  15. Brown Sugar and Olive Oil
  16. BBQ Sauce and Honey
  17. Peach Preserves and Grainy Mustard
  18. Coconut Milk and Lime Juice
  19. A-1 Steak Sauce and Italian Dressing
  20. Pineapple Juice and Olive Oil
  21. Cilantro and Lemon Juice
  22. Ginger Ale and Mustard
  23. Sliced Scallions and Olive Oil
  24. Apricot Jam and Soy Sauce
  25. Honey and Mustard


Have a tasty marinade you’d like to share? I’m all ears!

All About Zoodles

Confession: I am a noodle FANATIC! At least once a week—if not more—spaghetti is on the menu at my house for dinner. There’s only one exception to the rule and that is during Passover.

I’ve blogged before about how I find Passover foods to be bland and boring. Most of the substitutions taste beyond bad. Instead of trying to “enjoy” what I’m restricted to, it’s simpler to skip it. No bread, no baked goods, no pasta. Yes, it’s a rough week, but I muddle through…

Then I was served something new in a friend’s kitchen, Zoodles with tomato sauce, that changed my mind. Zucchini Noodles aka “Zoodles” are the first true pasta alternative that I’ve eaten and actually enjoyed. Does it taste like a flour noodle? No, obviously not, but it does look like one and it doesn’t have a fake flavor that’s gross. (The flavor, without sauce or spices, is actually neutral.)

I was inspired enough to buy a little machine and start “zoodling” a bunch of different veggies. Here’s what I learned and what I like:

  • Easy to increase vegetable intake (especially for picky kids!)
  • Cheap
  • Gluten free
  • Wheat free
  • Low carb
  • Safe for Celiac/Diabetes
  • Nutritious
  • Unprocessed

Making zoodles at home costs a lot less than store-bought, but there is some (minimal) effort involved. The cheapest way, of course, is just to use a kitchen knife, but if you’re looking to make them regularly, it can be worth investing in a gadget.

Zoodle makers come in electrical and manual options. One manual type has a hand crank and is stationary; another resembles a large pencil sharpener. I have the pencil sharpener type (similar to the one pictured above). Some elbow grease is required, but it’s not unbearable. Admittedly, I don’t make tons! Anyone who wants to be prolific (restaurant, party, etc.) should definitely go electric. Hands/wrists do get tired, after all.

Probably the most remarkable part of zoodle making is the large quantity produced. A single zucchini makes enough to fill a medium sized mixing bowl full of ribbons! Because the ribbons stretch to looooooong lengths, it’s smart to cut them every so often while working (6-8 inches).

Don’t like zucchini? Fear not, “zoodle” is kind of a generic term for a spiralized veggie, and any of these foods can be substituted:

  • Beets (red or golden)
  • Carrots
  • Radishes
  • Broccoli stems
  • Asparagus
  • Turnips
  • Parsnips
  • Butternut squash
  • Cucumber
  • Potato (White & Sweet)

While spiralized veggies are technically a substitute for pasta noodles, they can also be used as a stand-alone side dish or as a meal component. Some fun ideas are to use large strips to tie up food bundles, or to wrap around a kabob skewer. 

Flour pasta will always be my favorite, but zoodles are awesome when I’m dieting, during Passover, or want to add more veggies into a meal.


Have you tried zoodles? Have a good recipe? I’d love to hear about it?

5 Paleo Tuna Recipes (Passover Approved)

With so many dietary restrictions, cooking for Passover can be tricky. Around here, it seems like baked chicken and potatoes with a green veggie is eaten day…after…day! (So boring, I know.) Instead of the usual chicken, why not swap it out for tuna? It’s just as tasty, and while not quite as versatile, it can still be a yummy lunch or dinner.

I found all of these recipes in the “Paleo Tuna” category. For anyone not familiar, Paleo diets restrict wheat and grains, so they’re perfect for Passover!

Homemade Interest has a great recipe for a Stuffed Tomato Tuna Melt.

Hannaford’s Red Pepper Tuna Salad Boats are a nice way to jazz up a plain salad into something special.

Little Miss Fit has created some cool Paleo Tuna Burgers that use almond flour (very handy if you bought a bag to make a Passover cake and need to use it up!).

Cook Eat Paleo made some super cute Avocado Tuna Salad cups that only need 4 ingredients.

Primal Palate has a delish Baked Tuna Steak with Chimichurri Marinade.



Do you have any tuna recipes that will work for Passover? Please share!

Jewish Food Society: Preserving our Culinary Heritage

Judaism means many things to many people, but we can all agree that the food is incredible! In an effort to preserve our culinary heritage, the Jewish Food Society is collecting recipes to be featured on their upcoming site (currently, they have a cool blog). Some are the tried-and-true delights we all grew up with, and others will be modern takes on classics.

Doesn’t Salted Maple Challah sound awesome? (In case you couldn’t tell, this New Englander loves her maple syrup!)