Grain-free spring risotto jewhungry kosher food blog

In case you haven’t seen BuzzFeed lately, it’s Passover. We spent for first days of the holiday in exotic Teaneck, New Jersey.  We got into the city for like an hour (Side note: Folks from NYC do NOT like strollers.  They do not like people who have to use strollers.  I’ve never had so many dirty looks in my life than when strolling my kid through the streets of midtown Manhattan), we ate more brisket during the first 48 hours of Passover than we have this entire year and then, before we knew it, we were back in sunny Miami again.  I didn’t actually cook a thing during the first couple days of the holiday, which wasn’t so bad since technically, Passover break is my Spring break as I work at a Jewish private school.  It was nice to let someone else do the cooking for a change. But, of course, as soon as we landed in Miami, it was straight to the grocery store for me.

spring risotto kosher jewhungry food blog

It’s only day 4 of Passover and I’m already over the staples.  There will be no more gefilte fish and no more tuna fish.  And please, for the love of all that is good and holy, no one offer me a serving of matzah pizza.  Now that I’m back in my kitchen, I’m doing some experimenting and will be serving up what I hope will be new Passover classics, such as the recipe on this here post, inspired by Molly Yeh’s Spring Green Risotto  (and the recipes found in this beautiful cookbook).

Freshly picked horseradish from my Father-in-Law's garden.

Freshly picked horseradish from my Father-in-Law’s garden.

She put those there all by herself.

Playing in Bubbe and Grandpa’s backyard. She put those there all by herself.

I’m hoping you and yours are having a wonderful holiday season.  And if this isn’t your family’s holiday season, I’m hoping you and yours are having a wonderful spring season.  Oh, and just a heads up, this recipe is perfectly kosher for Passover.  It does, however, include green peas, which are not kosher for Passover if you are Ashkenazi (like us).  However, if you’re Sephardic and get to enjoy beans, peas, rice and all other forms of delicious kitniyot, then keep them in and enjoy!

kosher for passover spring risotto jewhungry blog

{Grain-Free} Spring Risotto


  • 1 medium head of cauliflower, chopped into small florets
  • 1 cup packed kale, destemmed and finely chopped
  • 1 cup thin asparagus, chopped small
  • 1/2 cup canned green peas
  • 2 cloves of garlic, minced
  • 3 Tbsp butter
  • 3/4 cup half and half
  • 1/4 cup white cooking wine
  • 1/2 Tbsp kosher salt
  • 1/2 Tbsp ground black pepper
  • 1/2 cup green onions, chopped
  • 1/2 cup grated Parmesan plus additional Parm for garnish


  1. Measuring 1 cup at a time, place cauliflower into a food processor and process until cauliflower resembles snow. Once all cauliflower is processed, place to the side.
  2. Heat butter in a medium frying pan. Add asparagus and saute for 3 minutes, set aside.
  3. Next, add the kale, garlic, salt and pepper. Saute for 3 minutes, just before kale turns bright green.
  4. Add the processed cauliflower, up to 2 cups worth. If you have leftover cauliflower, set to the side for later use.
  5. Saute the cauliflower, asparagus, kale, garlic, salt and pepper all together for roughly 3 - 5 minutes or until kale turns bright green.
  6. Add the white cooking wine to the frying pan and stir for 1 minute.
  7. Add the half and half to the frying pan and stir for an additional 2 minutes.
  8. Add 1/2 cup of Parmesan and stir until melted. Taste and adjust seasoning to your preference.
  9. Serve with additional topping of Parmesan and the green onions.
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wings title

The following is the best example I have of just how much I love hot wings:

I went to a small liberal arts college in the middle of Ohio called The College of Wooster.  When I mean small, I mean the general population of the college was 1700 students by the time I graduated in 2002. During my Junior year of high school, my mother informed me that she refused to let me apply to an in-state (Georgia) college or university. She wanted me to get out and explore the world.  So I ‘explored’ all the way to Amish Country, Ohio.

Jewhungry kosher baked honey sriracha hot chicken wings

About 2 months into my first year of college (us Liberal Arts college attendees did not use the vulgar, gender-specific word of “Freshman”.  We were ‘First Years’), the college hosted a Parents Weekend.  I feel strongly that my mom had booked her ticket for Parents Weekend before I even started college so needless to say, she would be attending.  When my mom arrived, she arrived with a small carry-on bag as well as what appeared to be a cooler. When I asked her what was in the cooler she told me to grab a few friends, find a nice spot to have a picnic and then she’ll tell me.

Jewhungry kosher baked honey sriracha hot chicken wings

Well, turns out what was in the cooler were more of her super special hot wings than one could shake a stick at (Southern phrase, y’all.  No one’s actually shaking a stick at anything).  The woman had flown from Georgia to Ohio with several dozen hot wings nestled protectively in a cooler.  My friends and I were beyond thrilled.  We also came up with a plan to open a hot wing restaurant in Wooster, featuring my mom’s famous recipe.  Sadly (or not so sadly) that dream never came true.  But I will NEVER forget that weekend and those wings for as long as I live.

mommy and Siona

I’ve booked my Parents Weekend ticket for her First Year of college already. That’s normal, right?

I still make mom’s hot wing recipe as often as I can.  I’ve even started incorporating them into an annual Simchat Torah Wing Ding.  A “Wing Ding” is essentially a dinner of more hot wings than, well, you can shake a stick at.  Because really? What says, “YAY! We finished another cycle of reading the entire Torah” more than chicken wings!? This past Simchat Torah I made 4 different kinds of wings, everything from my mom’s original recipe to a savory Italian, Sweet and Sour and these bad boys, Honey Garlic Sriracha wings.  For me, wings are all about the marinade and how they’re cooked.  We grill a lot but I prefer baking them on a very high heat for roughly 45 minutes.  They come out crispy and delicious and without that ‘grill’ flavor that can get in the way of the marinade and sauce.  See below for the recipe and enjoy!

jewhungry kosher food baked honey sriracha hot chicken wings

{Baked} Honey Garlic Sriracha Chicken Wings


  • 2 lbs. chicken wings
  • 2 Tbsp olive oil
  • 4 Garlic cloves, minced
  • 2 Tsp paprika
  • 1 Tsp kosher salt
  • 1/2 Tsp ground black pepper
  • 1/2 Cup honey
  • 1/4 - 1/2 Cup Sriracha (depending on how you handle your heat)


  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Wash and separate wings into drummettes and the other part (what is that called?).
  4. Place separated wings into a large bowl.
  5. In the following order, add the salt, pepper, and paprika. Mix well.
  6. Next, add the olive oil and garlic.
  7. Mix with hands or wooden spoon to combined and evenly disperse seasonings.
  8. Place wings onto the prepared baking sheet and bake for 40 - 45 minutes.
  9. Flip wings over half way through cook time using metal tongs.
  10. Combine honey and Sriracha into a bowl. Stir well and taste along the way, adding more Sriracha as you go.
  11. Pour sauce over fully cooked wings.
  12. Serve while hot.
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Jewhungry kosher food blog almond meal muffins

Hey! How is everyone?  I’m hungry.  I’m always kinda hungry but, at this moment, I am hungrier than usual.  I have not been eating the healthiest of breakfasts this past week or so and I am positive I am feeling the ramifications of this. I’m no nutritionist, but I can tell you with confidence that coffee is not a balanced breakfast.  Oy.

Jewhungry kosher food blog almond meal muffins

There were several weeks in a row where I was a mini muffin machine.  I was cranking out my favorite gluten-free mini muffins like they were gonna go out of style.  I’d have 2 or 3 of those puppies in the morning and be good to go by the time I had lunch at 11am (when you’re up at 6am every morning and you work at a school that provides a delicious free lunch to the employees, you eat lunch at 11am).  After several weeks of the same muffin, however, it was time to start diversifying the menu.  And since necessity is the mother of all invention, the muffin recipe featured in this post (and on The Nosher) was born.

jewhungry kosher food blog almond meal muffins

The recipe can be found over at My Jewish Learning’s foodie website, The Nosher.  But in the meantime, I’m posting a few pictures here to help whet your palette.  Oh, and for some really exciting additional reading, check out The Miami New Times’ article on 4 Bloggers Dish: Passover and my take on eating kosher in Miami.  And don’t forget (I mean, how could you?), Passover is a week away! If you are in need of delicious, whole food recipes for your Passover meals or any meal, really, you can have your very own copy of my E-cookbook, co-authored by the fabulous writers of Kosher Like Me, What Jew Wanna Eat and The Patchke Princess.  Our book, 4 Bloggers Dish: Passover; Modern Twists on Traditional Recipes, is a #1 bestseller on Amazon!  Click here to find out more and order your very own copy.

Chag Passover Sameach, y’all!

Jewhungry kosher blog almond muffin strawberry

kosher jewhungry blog almond meal muffins

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