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Just wait until you try this 3-ingredient olive dip.  Isn’t it amazing how sometimes it’s the easiest things to do, that are the most impressionable.  I have found this all across the board: in business, guest service, family fun and even (and maybe especially) in cooking. After decades running GAM GAM Kosher Restaurant, we’ve hosted hundreds of thousands of guests. Some of the easiest dishes have become the favorites that people can’t seem to get enough of.  This easy olive appetizer is one such recipe. 

Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks! 

Olive Dip is Perfect for Shabbat or Weekdays

Those who have been around our Shabbat table know that I love salads and always make many of them.  Guests come from all over the world and I want to make sure there is something to suit everyone’s taste.  I’m careful to switch it up a bit. I make some different salads for Shabbat lunch, that weren’t served during Friday night dinner.  Some standards, like humus, are served for both meals due to popular request. And they are amongst the most simple to prepare. You can check out my humus recipe here. Another uncomplicated salad is coleslaw.  It’s a real crowd pleaser.

But there is one salad that is amongst the absolute easiest in my recipe box: 3 Ingredient Olive Dip.  There is something about olive dip that is so elegant.  Perhaps it’s the knowledge of how very special olives are. Did you know that olives are one of the seven foods that the Land of Israel is blessed with?  We even say a longer blessing than usual after we eat them.


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The Olive Through The Ages

Olive oil has always been important in the world at large and the Jewish world in particular.  Noah sent the dove to see if the flood waters had receeded.  It came back with the leaf of an olive tree in its mouth.  The Kohen Gadol (high priest) was annointed with olive oil in the days of the Temple (Beit HaMikdash) in Jerusalem. The Beit HaMikdash was where the Western Wall, the remaining outer border wall, still stands today.  The menorah in the Beit HaMikdash was lit daily with olive oil. Many have the custom to light the Hanukkah menorah each year with olive oil as well.

It’s by Divine Providence that the weekly Torah portion at the time of publication of this article is Tetzaveh. It begins with the commandment to take the purest olive oil found in the first drop when the olive is crushed.  We are taught that we need to live with the times. In other words, to see how everything in the Torah portion holds a relevant lesson to our daily lives.  Just like the olive, when we are under pressure, our finest attributes come out as well.  

Olives, Health and Nutrition in the Torah

The Talmud is the Oral Law of the Torah.  It was originally taught to Moses on Mount Sinai. Then, it continued to be taught orally in a continuous chain from teacher to student for centuries. Rabbi Yehuda HaNasi, born after the destruction of the Second Temple, foresaw that the Jews would be scattered throughout the world. He feared they would forget the Oral Law.  So, he compiled the Mishnah (law details), and later, Ravina and Rabbi Ashi compiled the Gemara (law discussions). Together it is called the Talmud.  

In the Talmud, whose details cover every aspect of life, it’s mentioned that olive oil is beneficial for our health. It specifically details that olive oil supports and sharpens memory.  Nearly 1,900 years after the Talmud was compiled, the advantages of olive oil have been recognized by the medical world. Now, it’s commonplace to read about the proven benefits of olive oil and how it is helpful for our well-being. 

Give It That Extra (Extra Virgin Olive Oil, That Is) 

It is indeed worthwhile to incorporate olive oil into our meals. In particular, extra virgin olive oil is even healthier because of the way it is produced.  The process is done without heat or chemicals involved.  Science now recognizes the good fats from the unhealthy ones.  It’s been proven that even cooking with extra virgin olive oil is beneficial. The antioxidants don’t break down under the heat and are instead absorbed by the food.

Olives have many varieties and have a unique taste.  That being said, let’s jump right into this recipe. The olive lovers amongst your family and guests are sure to delight in it.  Those who may have never tasted an olive or imagined that they would enjoy it, are in for a treat!

Watch: 3 Ingredient Olive Dip

3 Ingredient Olive Dip – Easy Olive Appetizer

4.67 from 9 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 142

Ingredients

  • 1 can Green Pitted Olives (plain, not spicy)
  • 1 clove Fresh Garlic
  • Extra Virgin Olive Oil (to your taste)

Instructions 

  • Drain the liquid from the olives and place them in a bowl or in the food processor.
  • Add fresh garlic to taste. I use one clove per can of olives.
  • Pour on some extra virgin olive oil.
  • Blend with an immersion blender or in the food processor. Think pesto with olives!
Calories: 142kcal
Course: Appetizer
Cuisine: Kosher, Mediterranean
Keyword: appetizer, ChoppedOliveDip, dips, easy, kosher recipes, NondairyOliveDipRecipe, OliveDipWithoutMayo, olives, vegan

Nutrition

Calories: 142kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 1517mg | Potassium: 44mg | Fiber: 3g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

What is your favorite dip or appetizer? I can’t wait to read your comments below!

“How do you make the perfect Italian coffee at home,” you wonder? Well, I’ll tell you!  As you may already know, I am passionate about coffee. When I go to sleep at night, I am already excited to wake up and have my morning coffee. Anyone else?  There are several ways and types of coffee that I enjoy, but there is a wonderful way to make coffee that is a deep part of Italian culture, and that is the Moka.  Not to be confused with mocha, the combination of chocolate and coffee flavors, but moka, with a “K.”

Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

To make this coffee and bring some of this Italian coffee culture into your home, you must begin with a moka pot.  Interestingly, the word “Moka” actually comes from a port city in Yemen, where coffee was exported.

Delicious Coffee to Start the Day

There’s nothing like a cup of hot coffee in the morning.  Just the mere thought of the smell, the taste, can make you jump out of bed.  A pot of good coffee is a way to bring everyone together.  Sitting over hot coffee with a friend is one of my favorite things to do.  And, there are so many ways and types of coffee, but today I’m going to tell you all about preparing and drinking a moka.  

Coffee the Italian Way

Torrefazione Cannaregio – My favorite coffee shop!

Fortunately, not far from where I live, there is one of my most favorite places in all of Venice. It is a coffee house called Torrefazione Cannaregio.  Torrefazione refers to a coffee bean roaster. It was started in 1930, and was located on the main street, Strada Nuova.  It was a unique place. The door opened and you were hit with the most incredible aroma of coffee.  The floor was lined with enormous sacks of coffee beans and you could even get a glimpse of an enormous round coffee roaster in the back.  It was always packed, but the line moved fast. Some would take their coffee “da portare via” (to go) and others would drink at the counter, as there was only bar service.

It’s since changed ownership and now it is located right near the Jewish Ghetto, on the Fondamenta Ormesini.  Combining the look of a quaint coffee house with the beautiful glass containers of coffee lining the walls, you can sit inside and look out at the Venetian canal and watch gondolas go by. Although you may hear many languages from around the world at one of their canal-side tables, if you stand and drink right at the bar, you can often hear Venetian, the unique Italian dialect of the lagoon city. 

Know Your Coffee

The staff is well-versed in every type of coffee they sell and how exactly to make it.  Each coffee bean produces a different taste, and the staff is kind and patient to explain the details.  Some coffee beans are more fruity, while others are more earthy. At Torrefazione Cannaregio, they will even blend coffee for you with your choice of ingredients such as anise, black pepper, cinnamon and more. In Italy, people genuinely savor and enjoy the flavor of the coffee.  A typical Italian breakfast is a coffee and a “cornetto,” a croissant, either plain, dusted with powered sugar or chocolate-filled. 

The Moka Coffee Grind

Perfect Moka Italian Coffee Grind

If you will be buying coffee beans to be ground on the premises, you will be asked whether you would like them ground for espresso or moka.  The grind for a moka machine is a bit more course than that of an espresso machine. Once you have your perfect grind and blend, you are (almost) all set.  

An Italian Coffee Classic

With these easy steps, I will share with you how you can make the perfect moka Italian coffee at home, just like the Italians do. I That’s a coffee with a smooth, rich taste, and not bitter. But first, you must have a moka machine.  My preference is a Bialetti, which is the most well-known brand.  With a Bialetti, you know what are getting.  It is a high-quality coffee maker, named after it’s inventor, Alfonso Bialetti.  The story goes that in the early part of the 20th century, Mr. Bialetti had a workshop where he produced aluminum products.  In the 30’s, he designed what would become the iconic moka pot, which has enhanced the way people drink coffee around the world.

Moka machines comes in a range of sizes.  At home, I have a six cup moka, which is a perfect size for just us or for when we are having some company. If that’s too big for you, you can get a small moka that makes two cups.  I’ve seen a much larger 18 cup moka, as well. And now, on to the actual brewing process.

                                                              

How to Make a Moka Coffee

Making a moka is actually very easy.  Familiarize yourself with the parts of the stove-top machine.  The base get filled with water.  The little filter cup gets the coffee.  On the underside of the top of the moka machine, you will see two parts: a little filter and a rubber ring holding it in place.  It’s all quite basic.  But there are some tricks of the trade that will make your moka coffee taste just perfect.

Step 1

Put some water up to boil, because starting with boiling water is one of the keys to making a delicious moka.  By beginning with water that is already hot, the coffee in the moka machine won’t be exposed to the direct heat of the flame any longer than necessary. This will eliminate that bitter taste that’s commonly associated with coffee that is prepared incorrectly in a moka.  

Step 2

Next, take a look inside the bottom container.  You will see a little valve.  That’s where you fill your boiled water to. Keep in mind that once you fill the base of the machine with the boiling water, it will be hot.  So, work with a dish towel when you need to pick it up. You can also preheat the coffee cups you’ll be using with some of the remaining boiled water.

Step 3

Now it’s time to fill the filter cup with coffee.  Fill it to the top of the cup, without pressing the coffee down. You can give it a gentle swipe to even it out, but it shouldn’t be packed.  Insert the cup into the water-filled base.

Step 4

Next, take your dish towel to hold the base still while you place the top of the moka machine on and carefully twist it closed.  And now, you are just a few minutes from having some of the most delicious coffee you will ever taste.

Step 5

Place the moka machine on the stove and turn the flame on to medium-low heat.  Regardless of the size of your moka pot, be sure that the stove flame does not extend outward and up the sides of the moka pot.  Soon, the coffee magic will begin. You’ll start to hear the coffee boil upward through the internal mechanism into the top container.  It’s doesn’t take long, so keep an eye on it. 

Your kitchen will smell so delicious.  All the coffee lovers in the house will come running.  Carefully pour, serve, sip and enjoy.  I always say that coffee is like a vacation in a cup.  And a moka is like when you get an upgrade. To make it even better, you can pair it with these delicious Bisse Italian Biscotti.

A Virtual Shopping Experience in Venice

When you do come and visit Venice, you can buy a bag of beans to take home for yourself or to give as a gift.  What an amazing souvenir for a coffee lover.  But, why wait! This is one of the places I love to take people on my virtual personal shopping tours. Would you like me to pick some up for you? Let me know! You can set up a virtual personal shopping experience in Venice with me, from the comfort of you own home.  For more info, email me at RebbetzinUnplugged@gmail.com

What’s your favorite flavor or type of coffee? Let me know in the comments. I’m so excited to hear from you!

🎬 You will love these Bisse Italian Cookies. Watch the Cook & Connect with the Rebbetzin Unplugged to find out how fun they are to make.

Join celebrity chefs and thousands of online viewers who watched from around the world, as they enjoyed an evening of connection, cooking and creativity as part of The Shabbat Project.

This special event was geared toward teenagers and featured a special message from Chopped champion, Rachel Goldzal.

These Italian biscotti are likely the most well known of the typical desserts of the Jewish Ghetto of Venice. These are one of my family’s favorite cookies…..crispy on the outside and chewy on the inside.

Their “S” shape makes them perfect for dipping in a glass of cold milk or your favorite hot drink.

They are as easy to make as they are delicious.  

One of the best things about these Bisse Italian cookies is that they are made from ingredients which you most likely always have in your kitchen and pantry anyway.

bright cheery kitchen envato

“Chai” means life! Head over to the ChaiStyle Shop and enjoy these great deals on everything for your Home & Kitchen!

They are inexpensive and the dough can be made ahead, as it stores very well in the refrigerator for a few days in a tight sealed or well-wrapped container. These cookies do not last long in my house. In fact, I usually have to make a double batch.

Try out this recipe and your friends and family will think you are a biscotti pro!

Bisse Italian Cookies

4.96 from 22 votes
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 19 Cookies
Calories 181
These are the perfect Bisse cookie – crispy on the outside and chewy on the inside

Ingredients

  • 3 Eggs
  • 1 Cup Sugar
  • 1/2 Cup Extra Virgin Olive Oil
  • Zest of 1 Lemon
  • 3 1/3 Cups Flour
  • Pinch of Salt

Instructions 

Prepare the Batter

  • Beat the eggs and sugar together until creamy
  • Next, add in the olive oil and the zest of one lemon.
  • The zest is the yellow. You want to avoid getting any of the pith, the white, in there. It’s bitter. We only want that delicious, fragrant yellow zest.
  • The easiest way to do this is with a mandoline.
  • Next, add a pinch of salt
  • Finally, add the 3 1/3 cups of flour in two parts.
  • This makes it easier to fold in the flour and ensures that we don’t have any lumps. Check down at the bottom to make sure all the flour has been incorporated.
  • Once mixed, you can put the dough in the fridge for about 1/2 hour to get a more workable consistency, but if you don’t have time, it's not necessary.

Shaping the Cookies

  • Now, flour your cooking paper and your fingers with a little bit of flour. And take a large spoonful of the cookie dough and roll it out like a stick, around 8 or 9 inches long (20-23 cm). I like to use the length of my hand as a guide to make uniform sized cookies, with the stick of dough extending a bit past my wrist and the tip of my middle finger.
  • You want to work the dough the least possible, because an overworked cookie dough leads to a tough cookie.
  • Now, I’ll tell you a trick to get a perfect "S" shape.
  • What you want to do is pick up the stick from each end and as you transfer the dough on to your baking sheet, and just before you put it down on the baking sheet, form the "S". Once down, you can adjust the shape a bit if necessary.
  • Try to get 2 rows of four cookies on the baking sheet.
  • In between batches, stick the dough in the fridge to keep it at a good consistency to work with.
  • Bake the cookies for 5 minutes at 425F. (202C)
  • Then lower the heat to 350F for around 14 minutes. (175C)
  • Cookies continue to bake if left on a hot baking sheet, so as soon as they come out of the oven, you want to carefully slide the baking paper onto a cooling rack.
  • Place a new sheet of baking paper on the baking sheet and continue shaping and baking the cookies.
Calories: 181kcal
Course: Dessert
Cuisine: Italian
Keyword: biscotti, bisse, Italian desserts, Jewish Ghetto, kosher, Venice Italy

Nutrition

Calories: 181kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 11mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 38IU | Calcium: 7mg | Iron: 1mg

If you love these Bisse Italian Cookies and Italian cooking in general, then you’ll love my gnocchi recipe. Let me know in the comments what other Italian recipes you’d like to see on RebbetzinUnplugged.com

Fashion. Get the latest fashion tips and style ideas from Venice, Italy. 

I’m often asked “Where’s the best place to shop in Italy.”

In addition to helping people live their best lives by elevating their spirituality, I am often sought out for help with life’s daily challenges. After all, we are physical people in a physical world. Our bodies are the protection for our souls, so here are some great tips to keep you at your best.

As a trusted mentor for people from many backgrounds all over the world, I’ve found there is one thing that unites us: we are all trying to “make every day the best day.” One of the best places to focus on is with the things that affect our daily lives. And that includes the closet dilemma. More precisely: what to wear, when to wear it and how to wear it.

We can all relate to how good we feel when we get dressed up for a special event. It shows in how we walk and in how we talk. The reality is, every day is a special occasion. I often say, “I woke up today, so it’s already going to be great”! Although we can’t control everything that happens each day, we do have our own free will. We can determine our approach for the day and how we will react and respond to everything else.

🤍 Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

Fashion Tip 1: Find Your Personal Style

This fashion how-to will add confidence and positivity to your life. Choosing a personal style doesn’t need to be specific, like Vintage, Artsy, Casual, Chic or Bohemian. We all have different inspirations and this can determine how we want to dress each day, depending on how we feel. Defining your signature fashion style can be in more general terms, like Dignified or Classic.

What works for you and what feels good should be your primary focus. Your style can change from day to day.

Fashion Tip 2: Organize Your Closet, Organize Your Life

Of all the latest fashion tips, this one may seem less significant, but it can make a world of difference. The first place to start is with buying good hangers that dont get tangled. Buy hangers that slide well. This makes taking out and putting away clothing very easy. It’s also helpful to get all the same type of hangers. It not only provides a uniform look, but everything hangs the same width, giving an overall neater appearance in your closet. Velvet non-slip hangers are great for your items that like to slide off as you are putting them away.

Separate everything by season. There are many advantages to this. First, you’ll be able to better see what you have, and more importantly, what you still need. Storing your clothing away properly keeps it in better condition. It makes it less susceptible to the elements for the majority of the year when a garment isn’t being used. You will save money in the long run because your clothing will last longer when its protected.

Now, you can organize everything by color range. This is easier than it seems and will help you find that black top that seems to always get lost in your closet. Instead of having to go through each and every one of your garments, you can now quickly swipe through just the dark ones.

Fashion Tip 3: Make a Plan and Stick to It

Lay out or at least plan what you will wear the night before. Five minutes invested in choosing a complete outfit is easier than rushing in the morning. And, you’ll reap the dividends for the rest of the following day when you feel good, whether you are heading out to a meeting, working from the home office or keeping your castle under control.

In the evening, although tiredness from the day may be settling in, it is a more opportune time to plan your next outfit than when you are stressed or short for time in the morning. There’s something about planning your day the night before that is energizing. When you know that you are looking forward to the following day, even in a small way, it is invigorating. It makes you feel good mentally and physically. You’ve already accomplished something for the next day, and it hasn’t even begun yet!

If you’re not following me yet on Instagram, I’d adore your support. I’m at Instagram: RebbetzinUnplugged

Fashion Tip 4: Accessories & Layers

Fashion is like good friends. You don’t need a lot, just a few good ones. A few statement pieces are key. Once your closet is cleaned out according to season, you’ll be able to see everything you have. Take out your accessories and layering pieces and put together some outfits. Write them down. Trust me on this. After following the above fashion tips, I found that I have much more to mix and match than I thought. I have an outfit list taped to the inside door of my closet.

Now that you have a really good idea of your complete outfit possiblities, you can decide on a few types of accessories and color combinations that would be nice additions to what you already have. It doesn’t take much. All you need is a nice selection of classic pieces that you can rotate, and that work well with the majority of your clothes. Add one or two unique items that fit into your budget for those special days. With this strategy, your accessories and layering items will last and won’t need to be replaced as often. Fashion blogger, Tali Kogan is an endless source of ideas for fashion tips, especially on accessorizing and layering.

Fashion Tip 5: “Get dressed and live your life.”

Luxury jewelry designer Rebekah Price says, “Get dressed and live your life.” In additon to making your bed each morning, this single piece of advice is one of the best I’ve heard. I want to give you a head start on tackling the day, so you can set yourself up for a great one. Even when working from home, I get dressed to the shoes first thing each morning. It puts me in the mindset of “Go and get it done.”

I hope these fashion tips will help you as much as they’ve helped me. But don’t stop there! Be sure to take care of your physical health too, beginning with your Daily Skin Care Routine.

Let me know in the comments what else you’d like me to share. Be in touch because I am always here for you!

My mother and I took a walk down memory lane to New York’s world famous Coney Island.

They were absolutely delicious potato knishes. They really were.,” recalls my mother, while reminiscing about Surf Knishes, my parents’ knish factory on Coney Island’s Surf Avenue 50 years ago.

“Everything was fresh”, she continues, “no artificial ingredients, real potatoes and the secret spice recipe.”

Recalling the sights and sounds of one of New York’s most famous hot spots for food, entertainment and summer fun, she explained that one of Surf Knishes wholesale customers was the iconic restaurant Nathan’s Famous, then owned by the Handwerker Family.

Surf Knishes also had a take-away window to serve the passersby delighting in the sights of the Coney Island Boardwalk. I can imagine the locals and tourists working up an appetite while enjoying the famed Cyclone roller coaster, the performers and parades.

What better to satisfy their hunger than this traditional Ashkenazi Jewish pocket of deliciousness of mashed potatoes in a warm flaky pastry. My recipe may be different, but the passion remains the same as evidenced by my knishes being devoured like hotcakes off the griddle.


Freshen up your home or surprise someone with a beautiful gift from Venice!

Venice photos printed on metal

Products I Love

Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

My husband bought me this KitchenAid 5-Speed Hand Blender many years ago and I absolutely love it!  I use it on a daily basis to make smoothies, soups, sauces, nut butter and more.  It also comes with a whisk attachment that makes potato puree, scrambling eggs and beating egg whites into stiff peaks a piece of cake.

I’ve highlighted more products I love in the recipe instructions for these delicious potato knishes. Check them out!

Delicious Potato Knishes

4.25 from 12 votes
Prep Time 10 minutes
Cook Time 30 minutes
Dough Chill 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 264

Ingredients

Knish Dough

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup apple juice or water

Potato Filling

  • 3 large potatoes
  • 1/2 onion
  • 1 egg
  • 1 egg for eggwash

Instructions 

  • Mix the dry ingredients
  • Add the vegetable oil and mix
  • Add 1/2 cup of apple juice or water and mix.
  • Add remaining liquid by the spoonful until dough is well-mixed
  • Cover and refrigerate the dough for 30 minutes or until ready to use.
  • While dough is chilling, boil 3 large potatoes in salted water.
  • Dice and sautee’ half an onion until translucent.
  • Place sautéed onion in a large bowl. Add the boiled potatoes and mash with a fork and season the mixture with 2 tablespoons of evoo and salt and black pepper to taste.
  • Add the egg to the potato mixture and mix well.
  • Tip: I use an immersion blender to quickly puree the potato mixture, because my family prefers a smooth filling. Skip this step if you prefer otherwise.
  • Roll out the dough thinly into a rectangle.
  • Using a smooth edged knife, cut the dough in half vertically and then into quarter horizontally to make eight even-sized rectangles.
  • Add a dollop of potato mixture to the bottom half of a rectangle and fold and close the knish. Press the edges closed all around with your fingertips. (Like someone two-finger typing with their pointer fingers). Repeat with the remaining rectangles.
  • Brush each knish with beaten egg and bake on a parchment lined baking sheet for approximately 30 minutes.

Notes

Alternative:
Instead of potato, you can substitute tuna fish for the filling.
 
Calories: 264kcal
Course: Appetizer, Side Dish
Cuisine: Jewish
Keyword: ashkenaz, bread, grains, knish, potato, rice, side dishes

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 419mg | Fiber: 3g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 2mg

From Spaghetti and Meatballs, to Vegetarian Lasagna and Risotto, these meatless lentil meatballs are so easy and delicious, they’ll be stars amongst your dinner rotation ideas.

Everyone’s Looking for New Ideas for Dinner 

How about a new twist on an old classic.  Spaghetti and Meatballs is known to be a crowd pleaser, but more and more people are becoming acquainted with a vegetarian or vegan lifestyle.  Or how about that guest who is on a keto-diet?  

Have no fear, lentils are here.  Lentils are a delicious and easy substitute for meat and cheap too.  In additon to being a great source of protein, lentils are also rich in iron, folate and relatively low in calories.

Meatballs without the Meat

Although canned lentils are fine for ready to eat food, I recommend using dried lentils for this recipe.  Dried lentils are better for cooked foods like soups and stews, whether cooked in a traditional pot or in a crock pot.

Dried lentils are easy to use.  Just rinse them well and cook lentils like rice, one cup of lentils to two cups of water.  Each cup of dried lentils yields approximately two and a half cups of cooked lentils. Another benefit of using dried lentils is that you control the salt/sodium content in your food.

Alongside rice, lentils should be a staple in everyone’s pantry, whether you are new to cooking or very experienced in the kitchen.  Lentils come in many varieties and can be seasoned in a myriad of ways, making them an ideal addition to your cooking, from a simple meal to an extravagant one.


Easy & Delicious 3 Ingredient Olive Dip. Green and black olives, olive tree sprigs

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Real Life Meatball Story:

This story has become one of my children’s favorites.

Before we got married, my Italian husband and I were speaking on the phone.  Hearing the pots clanking and the water rushing from the faucet, he asked what I was up to in the kitchen.  

In his Italian accent, he started the conversation with:

Him: Are you cooking?

Me:  Sure am.

Him: And, what are you going to cook for dinner tonight?

Me: I’m making Spaghetti and Meatballs.

Him: What?

Me: Spaghetti and Meatballs

Him: What’s that?

Me (concerned): What do you mean?

Him (questioningly): You’re having pasta and then you are having meatballs as the main dish?

Me: No, just the classic Spaghetti and Meatballs.

Him: Um…..classic? How does that work?

Me (puzzled): What……..?

Him:  Like, are you going to eat it all at once, everything together?

Me: Um, yesss..…

Him: What do you do, put a meatball on top of the pasta?

Me: No, they are small. Some on top, but most mixed into the spaghetti.

Him: Interesting…..we don’t usually eat the meatballs mixed into the spaghetti.

And so, there you have it! American girl meets Italian boy and now he loves my Spaghetti and Meatballs! Especially when it’s with these meatless lentil meatballs.

Meatless Lentil Meatballs

No ratings yet
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 4
A Meatless Dinner That Everyone Will Love

Ingredients

  • 1/2 cup lentils
  • 1 1/4 cup water
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup sliced onion
  • 1/2 cup shredded carrots
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg

Instructions 

  • Line a baking sheet with parchment paper
  • Rinse lentils well.
  • Add lentils and water to pot.
  • Bring water to a boil, then simmer for 25 minutes.
  • Meanwhile, saute onion until carmelized.
  • Add shredded carrots and continue to saute’ for 5 minutes.
  • Combine cooked lentils with onion and carrots and add remaining ingredients, except the egg.
  • Preheat oven to 425 F / 220 C
  • Pulse with immersion blender (or food processor).
  • Add egg and pulse a bit more.
  • Form meatless meatballs and bake on a baking sheet.
  • Brush with extra virgin olive oil.
  • Bake 25-30 minutes. (depending on your oven, you may find it useful to rotate the vegetarian meatballs halfway through cook time).
  • These meatless meatballs are great with spaghetti, as a meatball sandwich or as a Vegetarian / Vegan pate’, similar to refried beans.

Notes

Tip #1: One cup of lentils to two cups of water.
Tip #2:  Use parchment paper for quick and easy clean up (Save even more time by using the pre-cut kind).
Course: Main Course
Cuisine: Italian
Keyword: dinner, lentil, lunch, meatless, pasta, vegan, Vegetarian

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What other ways do you incorporate vegetables into your meals? Waiting to read your responses in the comments below!

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