GARLIC & HERB MAZTO BALL SOUP / November 29, 2018 by Lindsey | Dolly and Oatmeal

GARLIC & HERB MAZTO BALL SOUP | Dolly and Oatmeal

this post was created in partnership with bed, bath & beyond. all thoughts and opinions, as always, are my own.

amesy turned 2 at the end of september, which means a whole lot of things, but mostly that he’s becoming more aware of celebrations, and special events, which is such a thrill. it can also feel like a lot of pressure to create a memory for him. i can often get overwhelmed by something so simple for fear that is won’t be special enough for him. this is silly, i know - it’s part of my brain i’m constantly trying to quiet. i’m learning though, as time goes by, and reminiscing on my own childhood that it’s the occasions, and everyday instances that have always stuck with me. of course there was the birthday or two that i really remember. but tuesday night pizza night before my mom went off to school still resides as one of my favorite memories. or when my parents left me notes telling me to have a good day at school, and that they loved me. the little things mattered in the end, and i only hope to provide amesy with enough of those small quiet moments that they leave an impression.

with the holidays coming up it can feel like even more pressure. but celebrating holidays comes with family traditions which always provides such a grounding force. hanukkah has forever meant latkes and matzo balls, simple as that. my mom would make her grandmother’s german potato pancakes, and we would eat them plainly with applesauce. should would buy matzo ball soup from the store in town, and we would have the coziest celebration. we would light the candles on the menorah, say the prayers, and sing maoz tzur.

this is amesy’s third hanukkah, but perhaps the first one he’ll understand as being a special occasion, or maybe even remember. so i’m going all out with this matzo ball soup, this latke pie from last year, and this chocolate macaroon cake for my family. we’ll all be together under one roof, and i can’t wait to celebrate! the one thing that stresses me out (and i know i’m not the only one with this), is the hustle and bustle of the holiday season. so a reliable store to source all that i’ll need is key. that place for me is bed bath & beyond. everything i could ever need to prepare for the holidays can be found under one roof. and if you’ve ever had a toddler come shopping with you, you know that that’s a deal breaker!

from this sturdy bamboo cutting boards, to my favorite non-toxic cookware. to prep bowls, beautiful serveware and gorgeous black satin flatware, and even cloth napkins, the store provides it all. with helpful in-store and online assistance i can do it all in a one stop shop making it such a breeze. not to mention the range of price points and the variety of products is helpful as well to make your holidays or special occasions that much easier.

wishing you a wonderful start to the holiday season! xo!

garlic & herb matzo ball soup | gf

to fill this soup out a bit you can add some sliced veggies and cook them in the broth either ahead of time or while the matzo balls are cooking. i personally like the combination of celery, carrots, and turnips.

print the recipe!

| makes roughly 18-20 matzo balls |

roasted garlic

1 head garlic
extra virgin olive oil

matzo balls

1 1/2 cups chickpea flour
1/4 cup chopped parsley
1 1/2 tablespoons chopped dill
2 teaspoons baking powder
1 teaspoon salt
freshly ground pepper
3 large free range eggs
3 tablespoons extra virgin olive oil
6-8 roasted garlic cloves
6 cups vegetable or free-range chicken stock

method

preheat oven to 400°F. slice the top of the garlic to expose the garlic cloves. place the garlic head on foil, and spray or drizzle with the oil to coat. fold it loosely to make a packet. cook until the garlic cloves are tender, roughly 30-40 minutes. remove from the oven and let cool. once cool, squeeze out 3-4 garlic cloves into a mixing bowl. smash the garlic with the back of fork until it turns into a smooth paste. set aside.
make the matzo balls. whisk together the flour, herbs, baking powder, salt, and pepper. to the bowl with garlic paste, mix in the eggs, and oil. mix the wet ingredients into the dry until everything is combined and the dough is sticky. cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
fill a large lidded pot three-quarters of the way full with water and bring to a simmer. place the broth in another large pot and bring to a simmer, cover, and turn heat to low.
while the water is heating, remove the matzo ball dough from the fridge. take about 2 teaspoons worth of batter and with wet hands, roll them into balls. when the water is simmering, drop the balls, a few at a time, until they rise to the surface. once they do, turn the heat to a low simmer, cover the pot, and cook for 20-22 minutes, until the matzo balls are cooked through and centers are light in color. (if the center is hard and dark, cook for another 3-5 minutes.) transfer cooked matzo balls to the warmed broth and repeat with the remaining matzo balls.
divide 2-3 matzo balls per bowl, sprinkle with dill, and serve immediately.

similar holiday recipes:

A Chilled Summer Soup w/ Charred Corn & Poblano Peppers / August 30, 2018 by Lindsey | Dolly and Oatmeal

A Chilled Summer Soup w/ Charred Corn & Poblano Peppers | Dolly and Oatmeal

happy end of august! i had been wanting to share this soup with you for most of the summer. it's creamy, and splendidly sweet (like good summer corn always is), and then there's a bit of heat and poblano flavor in there, which i love. i'm not the biggest pepper fan, particularly bell peppers. i love them in a good romesco, or muhammara dip/sauce, and then there are chili peppers that i'm always a fan of. but i love how poblano peppers are somewhere between a bell pepper and a chili pepper - perfect amount of flavor and heat.

this technique in this soup is what summer is all about - minimal prep and big flavor. you start by charring the corn and poblano pepper (over your gas stovetop, broiler, or grill). from there, there's a quick saute of onion and garlic, with a little bit of ground cumin. everything is then combined in a blender - salt, pepper, and lime juice are added. then there's an overnight chill in the fridge. dare i say this is the perfect end-of-summer bowl, perhaps for your holiday weekend?

in any event, i hope your summer was full and bright. here's to september! xo!

a chilled summer soup: charred corn & poblano soup | gf & v

this is best served alongside a hearty piece of toasted bread (a gluten-free sourdough is my favorite), your favorite grilled veggie sides, grilled fish or another protein. possibilities are endless :)

print the recipe!

| makes 4 servings |

1 poblano pepper
4 ears corn
2 tablespoons avocado oil (or another heat tolerant oil)
1 good-sized onion, diced
1 garlic clove, roughly chopped
1 teaspoon ground cumin
3 cups vegetable broth, or water
salt & pepper
lime juice from 1 small lime
cilantro for topping

method

over a gas stovetop, under a broiler, or over a hot grill, char the pepper on all sides. place in a bowl covered with cling wrap, or in a sealed plastic bag. using your preferred method, char the cobs of corn until darkened in spots. let the corn cool, then cut the kernels from the cob. remove the pepper from the bowl or bag, and rub the skins off with your fingers. rinse under water, removing any skin that remained.
cut the pepper away from the core and discard the ribs (reserve seeds if you like a little kick of heat).
place a saute pan over medium heat. once hot, add the oil and onion. stir and cook until soft and transparent, about 5 minutes. add in the garlic and cumin; stir and cook for roughly 30 seconds, until garlic is fragrant. remove from heat and let cool.
add the corn, pepper (and seeds if using), onion saute mixture, and broth (or water) to the container of an upright blender. blend on high, stopping to scrape down the sides as you go for about a minute. season with salt and pepper, and the juice from 1/2 lime. blend once more. taste and adjust, adding more salt and pepper, and/or lime juice.
let the soup cool, then transfer to a sealed container or large jar and let cool completely, preferably overnight.
divide the soup between 4 bowls and garnish with cilantro, more pepper, and a drizzle of olive oil.

similar recipes:

avocado, kale & arugula chop w/ roasted poblano & lime dressing

Chimichurri Avocado Toast / June 14, 2018 by Lindsey | Dolly and Oatmeal

Chimichurri Avocado Toast | Dolly and Oatmeal

i'm popping in here real quick with this avocado toast "recipe". it's not so much a recipe than it is a couple of favorite ingredients mixed together to make one epic piece of toast! if you're not familiar with chimichurri sauce, it's a herb-based, green sauce that's traditionally used for grilled meats and fish. but it's also great in vegetarian dishes as well: used as a salad dressing, tossed into lentils or beans, or mixed into a pasta salad. but, i love it on avocado toast! and i think you will too!

it provides it a great garlicky flavor, and a bit of an acidic bite from the vinegar. there's also a faint spice from crushed red pepper flakes. and all together with creamy, smashed avocado just takes your traditional avocado toast up a significant notch. sometimes i eat the toasts as is, with an egg on top, or served on the side. it's a great "breakfast for dinner" recipe on a night where you need to take a break. all in all, a super easy, but revitalized take on a classic 😉i hope you all enjoy it as much i do!

xo!!

chimichurri avocado toast | v & gf

print the recipe!

| makes roughly 1/2 cup chimichurri |

1/2 cup fresh parsley, chopped fine
1/2 teaspoon dried oregano
2 garlic cloves, grated
1 tablespoon finely minced red onion
2 tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon red pepper flakes

toast

3-4 slices gluten free bread, toasted (or preferred bread slices)
1 ripe avocado
fine sea salt
nasturtium or herb flowers for garnish (very optional)

method

in a mixing bowl, mix together the parsley, oregano, garlic, red onion, vinegar, and olive oil. stir in the salt and crushed red pepper flakes. taste and adjust the salt and vinegar if desired. store the chimichurri in a lidded jar in the fridge for up to 1 week. remove it from the fridge 30 minutes prior to serving.
assemble the toast. cut the avocado and mash it into the toast; season with salt, then top with the chimichurri sauce and nasturtium or herb flowers (if using) and eat right away.