Sina | Gather a Table

Sina | Gather a Table Follow

Cooking through the seasons of life & food.
Photographer • Recipe Scribbler • Wife & Mama
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Happy 70th 🇮🇱. Blessed to live here. I’m a day late but falafel is always a good idea. Recipe is from the blog archives.
One of my favorite pasta dishes is this Broccoli Cacio e Pepe. It makes the perfect Monday dinner when I want the extent of my cooking to involve a boiled pot of noodles. I skipped the broccoli this time (could not find a bag in my bare freezer) and added cream (per one of my customer’s preference) but it’s still, in essence, 👆🏻#pasta #dinner #dinnerrecipes #feedfeed #food52 #foodandwine #italianpasta
I don’t bake challah as often as I wish I did. This week I remembered the magic of making bread. I’m aiming to make this happen every other week, if only for the captivating smell wafting through the house. ✨ I wish you all a happy, healthy, blessed Shabbat.
Challah is on my radar this week. For some reason, I find it worthy to bake challah only on Fridays. I can’t seem to make it another day of the week. So let’s hope I get some cooking done today so I don’t look at it as an impossible task. I shape my challot in three strand braids because it’s fast and easy and it maximizes crust surface and isn’t that the best part anyway? This week I’ll shape it into a key because even though I didn’t grow up with the tradition, I think it’s pretty and let’s be real, photo-worthy. #shlisselchallah
Hands up 🙋🏻‍♀️ if you love Chinese food. This Chicken Fried Brown Rice is a family favorite and rivals your favorite takeout place. Plus it’s a meal in one pan, major bonus points.
Leave your food processor on the counter because you still have time to make these rich Chocolate Date Balls. They’re raw, healthy and delicious and the perfect ending to your Pesach/Passover meal. Which is to say, Happy, Happy Passover! Chag Pesach Kasher V’Sameach! .
Chocolate Date Balls
1 cup chocolate chips
1/2 cup almonds (raw or roasted)
2 TB cocoa powder
2 TB ground coconut, plus more for rolling
20 medjool dates, pitted
1/2 teaspoon instant coffee dissolved in 1 teaspoon boiling water
In a food processor, blend the chocolate chips, almonds, cocoa powder and coconut until crumbly. Add the medjool dates as well as the coffee and blend until a thick, sticky paste forms. Remove the blade and with gloves hands, pinch a piece off the paste and roll between your hands to make a ball. Roll in coconut and place in a container. Repeat until all the paste is used. Store in the fridge. Try not to hide them from everyone. Enjoy. .
#passover #pesach #healthyeating #dessert #rawdessert #healthydessert #dates #chocolate #feedfeed #F52grams #food52 #foodblogfeed #foodandwine #kosherrecipes #deliciousdessert #foodphotography #foodblogging #foodblog
I took a look and I only have 1-2 Passover recipes on the blog. I’ll try to remedy that but in the meantime, this Caramelized Onions And Three Cheeses Frittata from the blog archives is a good breakfast option plus it has a whole soliloquy about what Passover means to me. #pesach #passover #f52grams #feedfeed #foodphoto #foodblogger
Citrus season is slowly dwindling down, and I think I need to revisit this Blood Orange and Fried Halloumi salad before it’s too late. Don’t you agree?
When you chat incessantly over shakshuka and an epic cheese board, it’s a good morning. Breakfast at Chaba with @estiphotography was 🙌🏻.
I took over @kosherdotcom stories today as part of their and @peaslovencarrots initiative to bring bloggers together to share Pesach tips, tricks and suggestions. I brought this:
Red Wine Braised Chicken and Potatoes
3-4 tbsp olive oil
1 onion, diced
3 chicken quarters (about 2lb)
6-7 shallots, peeled
8-9 baby potatoes, peeled or unpeeled
2 cups vegetable or chicken stock
1.5 cups dry red wine
8-10 dried prunes
2 tsp sea salt, divided
1/2 tsp coarse black pepper, divided .
Preheat a wide pan over medium high heat. Add olive oil to warm and sauté the onion. Sprinkle the chicken with a pinch of salt and pepper and add to the pan bone side up. Cook until golden and the onions start to brown, about 4-5 minutes. Add the shallots and potatoes and toss gently to coat in oil. Deglaze the pan by pouring stock and red wine. Add the prunes. Bring mixture to a boil, season with salt and pepper and cook for 8-10 minutes. Cover and reduce to a simmer until the sauce has thickened, about 2 hours. Garnish with parsley and serve hot.

Notes: you can substitute the prunes for other fruit or vegetable that holds up well slow cooked like: apple, squash, plums.
You can use meat instead of chicken.
Also, I recommend adding thyme if you can get your hands on some. .
These Albacore Tuna Steaks with Bell Peppers come out of the oven juicy and succulent. The recipe is in this week’s #binahmagazine and I gave full credit to Mr. Mizrahi for coming up with it. He’ll likely need to make them tomorrow to confirm their worth so I can be out of the kitchen doing something excessively fabulous like folding the last load of laundry. Or painting my nails. #myshabbattable
I don’t have fuzzy memories of baking with my mother in the kitchen. My mother hardly baked. Ok, she never baked. As a little girl, I’d dream of myself, as a mother, spending so much time making things with my children in the kitchen. Now that I am a mother, I realize how beautiful that dream was in theory. I like the kitchen to myself and I get anxious when messes appear. That isn’t so conducive to positive, quality time with inexperienced little hands who, on cue, spill the flour and crack the eggs next to the bowl instead of In it. But I do it anyway, because nothing beats the sense of accomplishment they get and I want them to see the magic of turning ingredients into something. 
These are the muffins we made yesterday. They’re naturally sweetened and full of wholesome ingredients. And I think the kids were so excited they had made them, they each had two even though they’re only slightly sweet. .
Spelt Carrot Muffins
Dry ingredients:
2 c spelt flour
1 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cardamom 
1/4 tsp salt
Wet Ingredients:
4 eggs
1/2 cup orange juice
1/2 cup sunflower oil
1 cup carrot purée 
1 cup maple syrup .
Demerara sugar, for topping .
Line muffin tin with 12 liners. Preheat oven to 350f. In a bowl, mix the dry ingredients. In another bowl, mix the wet ingredients well. Incorporate the dry mixture into the wet one until just combined. Sprinkle Demerara sugar on top. Using a 1/3 cup measuring cup, scoop the batter into each muffin liner. Bake for 25 minutes or until a toothpick inserted in the middle comes out dry. Allow to cool and enjoy. .
Note: if you like things on the sweet side, add 1/3-1/2 cup brown sugar to the wet ingredients.