CARROT & GINGER SOUP WITH CRISPY CHICKPEAS!! One of my favorite soups to be stocked up on, especially since I have @Mr.Clean Magic Eraser Ultra Thick which is my secret weapon for getting turmeric stains off my sheet pans and backsplash, especially now that Ultra Thick lasts 7x longer than the Original to tackle the mess I make in the kitchen! #MrCleanPartner #UltraCleanLikeMagic Carrot & Ginger Soup with Crispy Chickpeas For the Crispy Chickpeas: 2 (15-ounce) cans chickpeas drained 2 tablespoons olive oil 1 teaspoon ground turmeric Kosher salt and freshly ground black pepper For the Soup: 2 tablespoons olive oil 4 garlic cloves, thinly sliced 1 medium yellow onion, diced 1 (2-inch) knob ginger, peeled and minced Kosher salt and freshly ground black pepper 1 tablespoon curry powder 2 teaspoons ground turmeric 1 pound carrots, roughly chopped 1 small head cauliflower, roughly chopped 8 cups vegetable stock or water 1 cup red lentils 1. For the chickpeas: Preheat the oven to 400°F. On a sheet pan toss the chickpeas with the oil, turmeric, and a heavy pinch each of salt and pepper. Bake for about 45 minutes, tossing halfway through, until crisp and golden. 2. For the soup: In a large pot, heat the olive oil over medium-high heat. Add the garlic, onion, and ginger with 2 heavy pinches each of salt and pepper and cook until softened and beginning to caramelize, 3 to 4 minutes. Stir in the curry powder and turmeric and cook for 1 minute until fragrant. Add the carrots and cauliflower with the stock, lentils, and 2 heavy pinches each of salt and pepper. Bring to a simmer, then cover and cook for 30 minutes until the vegetables are very tender. Using an immersion blender, purée the soup until smooth, then taste and adjust seasoning with salt and pepper. 3. To serve: ladle the soup into bowls, then spoon the crispy chickpeas on top and serve.

HAMANTASCHEN SEASON!! Just in time for Purim I’m excited to announce we’ve added hamantaschen to my @Goldbelly line shipping nationwide!!! All certified kosher and ready for you to get noshing! Send to some you love, and throw in a signed cookbook too!! Order through the link in my bio! 💙💙💙💙💙 #purim #hamantaschen

UPSIDE DOWN PEANUT BUTTER BANANA BREAD!!! Been face down (*** **) working on over 100 new recipes for JC3 so I’ve been revisiting some of my favs from the archive. Easily my fav variation of the upside down banana bread and as always MOIST!!! Upside Down PB Banana Bread Bars For the Topping: Nonstick cooking spray, for greasing 4 just-ripe, firm bananas, sliced lengthwise 1 cup granulated sugar 3 tablespoons water For the Batter: 1 cup light brown sugar 4 very-ripe bananas, mashed 3/4 cup extra-virgin olive oil 1/2 cup peanut butter 2 teaspoons vanilla extract 2 large eggs, at room temperature 2 cups all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup dark chocolate chips or chopped dark chocolate (optional) 1. Prepare the topping: Preheat the oven to 375˚F. Grease a 9 by 13-inch pan with nonstick spray and line with parchment. Place the bananas cut side down on the parchment, arranging or trimming to fit. In a medium saucepan, combine the sugar and water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 6 to 8 minutes. Immediately pour over the bananas in an even layer. 2. Prepare the batter: In a large bowl, whisk the brown sugar and mashed bananas until a relatively smooth paste forms. Whisk in the olive oil, peanut butter, vanilla, and eggs until well incorporated. 3. Add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Stir until just incorporated and there are no pockets of flour, then fold in the dark chocolate, if using. 4. Pour the batter over the caramel-coated bananas and smooth with a rubber spatula. Bake for about 30 minutes, until golden and cracked with an internal temp of 190°F. 5. Let cool 15 minutes, then run a paring knife along the edges of the cake. Place a platter or large cutting board over the pan and invert, discarding parchment paper. Let cool slightly, then slice and serve warm. #banana #bananabread #peanutbutter

BIRTHDAY CAKE!!!! It’s no longer our birthdays, but in honor of @Katie Couric and I only being a week apart in Capricorn szn, I shared an extra *moist* sour cream birthday cake recipe on @katiecouricmedia! It’s very easy and tbh you should always find a reason to celebrate with cake!! Recipe at https://katiecouric.com/lifestyle/recipes/ #cake #birthdaycake #rainbowsprinkles

ONE-POT CREAMY BOURSIN PASTA!! Sometimes you need comfort food in minutes, so in those moments I open the @Getir US app to order everything I need to be delivered straight to my door in less than 15 minutes!! Never a wrong time for a pasta party! Use code JAKE for $20 free of groceries just for 2 cents! Creamy Boursin Pasta 2 tablespoons olive oil 1/2 teaspoon crushed red pepper 4 garlic cloves, minced 1 (28-ounce) can crushed tomatoes 3 1/2 cups water 1 pound dried elbow macaroni Kosher salt and freshly ground black pepper 1/2 cup finely grated Parmesan 1 package Boursin cheese (any flavor), crumbled In a medium pot or Dutch oven, combine the oil, crushed red pepper, and garlic over medium-high heat. Cook until the garlic is fragrant, about 1 minute, then add the tomatoes, water, macaroni, and 2 heavy pinches each of salt and pepper. Bring to a simmer. Cook, adjusting the heat to maintain a simmer, until all the liquid is absorbed and the pasta is al dente, 12 to 15 minutes. Remove from the heat and add the parm and Boursin. Stir until well incorporated. Taste and adjust the seasoning with salt and pepper, then serve. #pasta #boursin #easyrecipes