Category Archives: Dairy

the savory & sweet of it…..Watermelon Feta Salad

11 Tuesday Jun 2013

Posted by in breakfast, Dairy, Dairy, dinner, Salads

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watermelon feta salad

it’s been a month since I have written..

life has a way of tying up my writing time.

the truth is …

my heart feels encrusted by the saltiness of many disappointments and utter loneliness…

and it has stopped my fingers from typing its way to cracking its hard shell.

for every word that I write… click click of my keyboard…

is the sound of the pounding hammer

breaking its way to

the sweetness that lays …

in the release of my feelings, with every word.

I have been punishing myself…wallowing in the hurt of it all

these past few months..

incredulous at the unfairness of everything…it seems.

And really…I felt it was just not right of me…all this negativity…to lay on you

those who read this small blog.

who really wants to hear my sad story again?

so I have kept it locked away…

But as I walked today by the boardwalk…

left. right.

left right.

I realized i have lost myself…

and I just need to move forward…

one step at a time.

life

the savory & the sweet of it

is there for me to make the best of ..

whatever that means?

just have to start …

left. right.

 

This all being said, now that Summer is here, I have dedicated myself to focusing on things that I have left by the wayside since my life has combusted from within – and now I plan on  going after the dreams that I have on my newly written up SUMMER  BUCKET LIST.  #3 is making this blog what I want it to be – & it is one of those bucket list items I tend to cross off sooner that later !

So there will be many changes in the coming weeks, and I hope you all will help me in the process, by commenting on what you love ( and what you hate). I know you guys are out there and it really inspires me to keep going when I hear and read your comments and thoughts. TIA

To start things off – here is one of my all time favorite Summer salad that is the perfect blend of Savory & Sweet. It is one that I have been making since Tastebuds, and is in my latest cookbook. Lately I have become obsessed with it again, and it is my go to breakfast/lunch after my daily walks.

 

Watermelon Feta Salad w/ Lemon Vinaigrette 

½ seedless watermelon, sliced into bite-size chunks

1 cup feta cheese, crumbles

For the Lemon Vinaigrette:

¼ cup fresh lemon juice

2 Tbsp. olive oil

 1 ½ packets Splenda or 1 Tbsp. sugar

Pinch of kosher salt

 Fresh mint for garnish

It is best to plate each salad individually rather than mixing it all in a large bowl; the feta tends to melt when you add liquid.

On each plate, place a generous amount of the bite-size watermelon. Sprinkle chunks of the feta cheese on top as you desire. In a separate bowl whisk together the lemon juice, olive oil, and Splenda. Drizzle lightly over the watermelon and feta; top it off with a sprinkle of kosher salt. Garnish with fresh mint and serve.

Recipe from “The At Home Gourmet” by Sarah M. Lasry

 

 

Zucchini Ricotta Wonton Blintz w/ a Honey Vanilla Drizzle (Because I Can!)

09 Thursday May 2013

Posted by in Dairy, Dairy, dinner, Israel, Sarah's Travels, Shavout

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time to lighten things up on this blog

Because I can…

and when I say lighten up..

I am soooo not talking about

recipes for Shavout.

It is the one time a year where…

Butter, Heavy Cream & CHEESE…..

or what I like to call the “essential food groups”

is acceptable to serve at a Yom Tov meal

& Because I can…

I am totally reinventing that

Oh so “traditional” Shavout fare…

the CHEESE BLINTZ!

yes…

that’s right

I have DARED…

& for those of you reading with your

snobby food noses in the air….

chill…

Because I can…

guarantee you

that this is truly outrageously DELISH!

Inspired by something I ate on my latest  trip to Israel

at the Greg cafe in the Netanya Mall.

The combination of crispy wonton skin, the salty tanginess of the savory garlic zucchini ricotta filling…

& the perfect sweet blend of pure vanilla & honey…

just makes this dish

my new favorite thing to serve for Shavout this year…

& did I happen to mention by chance?

this dish takes half the time to make…

all because you are not slaving away at the stove making blintz crepes!!!

so my friends…

it’s okay to applaud me now…

I created this especially for you

all because I can…

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Zucchini Ricotta Wonton Blintz W/ a Honey Vanilla Drizzle

Ingredients:

1 Package of Wonton Eggroll Wrappers

16 oz Ricotta Cheese

2.5 cups shredded zucchini (about 2 large zucchinis)

1 tsp. salt

1 1/2 tsp. garlic powder

1 tsp. thyme

1 tsp. black pepper

3 tbsp. coconut oil (or canola oil) for frying

1.5 tablespoons of Pure Vanilla extract

1/4 cup pure clover honey

Directions:

1. In a small bowl, mix together the ricotta, zucchini, and all the spices

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2. Fill a small bowl with warm water, and using your fingers dampen the edges all around the sides of one wonton wrapper

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3. Dollop about 2 heaping tablespoons of your ricotta filling into the lower center of your wonton wrapper

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4. Now it’s time to fold your egg roll: first pull one corner over to cover the filling on an angleIMG_42055. then fold in both of the edges to meet in the middle

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6. then gently roll to fold, creating a mini pocket roll – sealing the end with a little dab of water in necessary (repeat with the rest of the egg roll wrappers until filling is done)IMG_4207

7. heat up the coconut oil in a large frying pan until it is hot enough to fry. Add the ricotta rolls one at a time, making sure not to crowd the pan and pan fry on all sides for about 2 minutes each side. Remove and Plate.

IMG_42098. In a separate  small frying pan, heat on medium flame the honey and vanilla for about 2 minutes. Pour over the Ricotta Wonton Blintzes and serve immediately.

 

 

 

 

Pull Apart…Super Cheesy Garlic Parmesan Bread (Happy One Year Anniversary!)

07 Tuesday May 2013

Posted by in baked goods, Breads, Dairy, Divorce Musings, General Rants & Thoughts, Holiday Treats, Sarah's Holiday Recipes, Shavout

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It has been a year

a year since I started this blog 

because I needed it’s therapy..

It has been a year filled with more lows than highs…

a year of trying to figure out the 

who, what, where…

of my new reality.

it has been a hard, long road….

bananas…if I were to be honest.

but last night…

I noticed…

sometimes you just need to pull apart

apart from the noise of everyone – everything…

that is all around you…

literally

and in your head.

I am at my best…when I do my own thing.

it is and has been..

hard

to not get distracted

hard not to feel inadequate, envious, or defeated

when the the last 2.5 years….has been like mine.

but it is time to focus…

head down…

blinders on, earplugs in..

and just do what 

I

think is best.

it’s what I did when I started this blog…

and decided to ignore the noise of those who disapproved 

of my need to 

share….

so…now to ignore the other noises in my life…

time to pull apart

and then maybe things

will finally…

come together.

 

Shavout is a week away and as my way of thanking all of you (old & new readers) who have been so wonderful and supportive of me & this little blog,

I am giving you one of my all-time favorite Shavout recipes that is so OUTRAGEOUSLY good! 

It is the quintessential Patchke Princess recipe – a little effort – all very easy & simple – with HUGE RESULTS!! 

Happy One Year Anniversary!

Follow me on Instagram, Pinterest, Facebook & Twitter

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Super Cheesy Pull-Apart Garlic Parmesan Bread 

Yields 1 loaf

Ingredients:

1 packet active dry yeast

1 1/3 cups warm water

2 tsp. sugar

2 tablespoons extra-virgin olive oil

2 teaspoons salt

3 1/2 cups all purpose (or bread) flour

1/2 stick butter, melted

1 tablespoon dried parsley flakes

2 cloves garlic, minced

1/2 cup freshly grated Parmesan cheese

1/2 cup grated cheddar cheese

 Directions:

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In a small bowl, stir together the yeast, water and sugar. Let sit 5 minutes until yeast is foamy. In a large mixer bowl, mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.

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Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

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In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

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Punch down the dough. Tear off small pieces of dough (roughly the size of a ping ong ball).

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coat in the butter mixture, and place in the bottom of a bundt pan.

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Repeat this process until you have one layer of dough balls.

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Sprinkle on 1/3 of the Parmesan cheese & shredded cheddar cheese.

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Continue layering the dough balls and cheese until you have 2-3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

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Preheat oven to 350 degrees F (175 degrees C).

Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

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Turn over on to pan & serve!


 

 

 

 

Just Coconuts…dreaming of a Tropical Escape.

02 Thursday May 2013

Posted by in Dairy, dinner, Divorce Musings, General Rants & Thoughts, Healthy Eats, Salads, Sarah's Holiday Recipes, Shavout

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my life is coco – NUTS!

there is really nothing I can say

it never ends.

when I think I have things under control

conquered the hurdles & obstacles…

another one pops up

I feel like I am the the hamster in that carnival game…

every time I finally pop up on my feet…

someone comes with a hammer…

& knocks me down.

I truly need to escape…run..hide – get away from the insanity

because I have no idea

how I am actually getting the strength to pop that hamster head up again.

that hammer has no mercy…won’t even give me a day of rest…

literally and I kid you not…

within the last 3 hours…

I have been bopped on the head

HARD

3x….

I am bruised…badly

hurting…praying it to end …

praying for a chance to just get as far away from the hammer that

is making it hard for me…

to keep on going…

but I have no choice…

pop up little hamster

pop up……

 

Salmon Coconut Balls with my “Tastebuds” Tropical Salad

I had so many plans for the blog for this pre-Shavout season. I had created so many new  recipes galore that I was and hopefully still can share with you.

I just don’t have the time or the energy  these days to post. Just another thing for me to deal with right now…LOL. But I appreciate all of you who have been following my drama ad have been so gracious in the emails and comments….every kind word sent my way adds to my power bar that gives me the strength to get up – So thank you from the bottom of my heart.

I created this recipe close to 2 years ago & the drama of tastebuds had already started (my excuse as to why I look like dreck in this video!) It is really easy and for those of you who remember my Tropical Salad from the cafe – the Coconut covered salmon balls – just make it all the more fantastic and delicious.

Check out the You tube video for step by step instructions – also let me know if you guys like seeing me cook – I am seriously thinking about starting my own You Tube Cooking & Home Channel!

Also if you live near or in Lakewood – I am cooking and selling many of your favorite Tastebuds & Dairy Gourmet dishes for Shavout – orders are coming in quick – so if you would like to get the price list please comment with your email address or email me at thepatchkeprincess@yahoo.com.

Salmon Coconut Encrusted Balls Recipe

Ingredients:

½ cup corn starch

2 tsp. kosher salt

½ tsp. cayenne pepper

1 cup coconut milk

1 ½ cups shredded unsweetened coconut

¾ cup panko crumb

1 can salmon

1 egg, beaten

Vegetable oil

Directions:

Preheat oven to 375

Mix the corn starch, salt and pepper in a plastic bad. Pour the coconut milk into a bowl. Combine the coconut, panko and a pinch of kosher salt in a paper plate.

Drain the salmon from the can and pour into a small mixing bowl. Add 1 egg and mix well. Using your hands take some salming and roll into a small ping pong ball size ball. Lay the salmon ball onto a parchment lined baking sheet until you are ready to start coating.

Toss the salmon ball in the corn starch mixture in the plastic bag. Remove  and then dip coated salmon in the coconut milk. Then finally dredge the salmon  in the panko mixture; and set on a parchment lined baking sheet. Repeat with remaining salmon pieces.

Bake in oven for 15-20 minutes until salmon balls are a light golden brown.

For Tropical Salad Romaine Salad

Ingredients:

1 cup Mandarin oranges

1 red pepper, diced

½ cup Crushed walnuts

1 Mango, diced

Directions:

Plate as desired

 

Tropical Dressing:

¼ cup Mayonnaise

¼ cup apricot preserves

2 tbsp.  duck sauce

Q tsp. garlic powder

1 heaping tsp. ginger powder

1 pinch cayenne pepper (optional)

Directions:

Mix all the ingredients for dressing in a bowl well serve over salad.

 

 

 


 

answer: SABABA…..(Israeli Thai Salmon Stir Fry)

15 Monday Apr 2013

Posted by in Dairy, dinner, Fish, General Rants & Thoughts, Healthy Eats, Israel, Sarah's Travels, Whats for Dinner Tonight?

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Sababa…

my new favorite word.

for some reason this is the first time after countless times being in Israel…

that I actually noticed this word being used….ALL THE TIME.

it is the Israelis’ answer for everything…

their version of Ce’ sara sera

or the less verbal …”shrug of the shoulder”

it can also be used

to appease someone who is getting worked up….

or to make a point….at the end of  your sentence.

It is literally the BEST word for every life situation.

it is my ultimate word…

the word that is right now taking me through my everyday life…

these days.

Because no matter the situation…

I just say

Sababa….

and the sun shines

& I am still smiling.

Sababa…

 

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What’s For Dinner Tonight? (Israeli Style “Thailandi” Salmon Stir Fry)

In honor of Yom Haatzmaout (Israeli Independence Day) & my current withdrawal from the country of my Heart & my Family…

I am making this delicious dish that you can find on almost every dairy Israeli cafe menu. 9 out of 10 times you will find me ordering it, because I know that no matter what it is always a sure-fire hit for my tastebuds. Talking about “tastebuds” I put this dish on my menu the first month I opened, and it is one of the most remembered dishes people stop me on the street about. I have made so many different variations of the dish,(fish, chicken, meat)  that it’s hard for me to actually write a recipe….because every way is truly delish.

Here is my latest version…Eat Up & Sababa!

If you want to see more recipes, & Photos of my Everyday Kosher Crazy Life in REAL TIME –  FOLLOW ME NOW PLEASE on Instagram, Twitter & Facebook - & Don’t Forget to Pin it on Pinterest!

 

Israeli “Thailandi” Salmon Stir Fry

Tip: You can use any type of noodle for this recipe (whole wheat, soba, udon, regular thin spaghetti) I love the healthier Udon noodles that you can find in the freezer section at your local grocer.

Ingredients:

2 tbsp. toasted sesame oil

2 1/2  cups cubed fresh salmon (about 2-3 6oz fillets)

2 cups, shredded cabbage

1 large red pepper, julienned

1small red onion, julienned

2 cups thin green beans

1 cup shredded carrots

2 tsp. garlic powder

1 tsp. ginger powder

1/2 cup sweet teriyaki

2 tbsp. peanut butter (optional)

salt & pepper to taste

1/2 cup chopped salted peanuts for garnish

1 package of thin spaghetti or udon noodles, cooked

Directions:

 In a larger heavy duty skillet, on a high-medium flame, heat 1 tbsp. of your sesame oil. When the oil is hot, add your fresh salmon and cook on all sides for about 2 minutes. Remove from pan and set aside.

In the same hot pan add the rest of the sesame oil, and the cabbage, peppers, and onions. Stir & cook uncovered for about 5-6 minutes, until they are fork tender.  Then add the green beans and carrots to the mix, stir and cook for about 3-4 minutes. 

Add the garlic powder, ginger powder, teriyaki, and peanut butter to the vegetables and mix well. Then add the salmon back to the pan and cover and cook for about 6 minutes.

Remove lid, add the noodles, mix well (add some more teriyaki if you like it more saucy) and serve on to a platter. Garnish with the chopped peanuts.

 

birthday wishes…& strawberry shortcakes

13 Wednesday Feb 2013

Posted by in baked goods, Dairy, dessert, desserts (pareve), Holiday Treats, Party Time With Sarah, The Joys of Single Parenting

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my Tunie B made me pancakes for breakfast & served them on Chanukah plates! Best Birthday morn ever!

so yeah…
Happy Birthday to me!
I am the whopping age of….39 today!
the other day…
I was thinking out loud to myself (because as you get older talking..out loud.. to yourself ..is a normal thing!)
that wow…
my 30′s has been one doozy of a decade.
in the last 9 years I have…
opened a successful restaurant that was my dream job for 8+ years
closed a restaurant.
wrote not just one cookbook – but 2 quite successful kosher ones..and started work on my third!
forayed into the new scary crazy world of blogging with 2 websites…. & it’s a real labor of love!
developed & wrote 100′s of recipes, for companies, magazine & newspapers…
Got married to my dream man, bought my dream home,
had a baby ….
lost my dream home, got sorta …divorced…turns out the dream…was all just a fantasy….
made great new friends, lost some dear ones..
the last 9 years with all the crazy ups & downs
feel like I have lived a FULL LIFE TIME…and I am not yet 40!
and as I enter the last year of my 30′s
I have just one “little” Birthday Wish…
that as I prepare to enter the next decade of my life…
Hashem (G-d) Please let my
every decision, action, & effort I make this year….
be ones that are ALL
leading me FORWARD in the right direction!
so Happy Birthday to me….
looking forward to a great day…heck a great YEAR! :)

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Strawberry Shortcake Cupcakes
Most years for my birthday my mother would make this strawberry shortcake. It is the best one I have ever eaten & truly the simplest of recipes to make. In Tastebuds it was on the menu from day one & we used the sponge cake part of this recipe all the time for other delicious cakes & cupcakes.

This year I am making this recipe in cupcake form for me & my Tunie B. to enjoy!!

For the sponge cake:
7 eggs separated
¼ tsp. baking powder
¼ cup oil
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
¼ cup orange juice
1 cup flour
3/4cup sugar
For the strawberry cream topping:
1 container whipping cream
1 ½ cup fresh or frozen strawberries
Confectioners’ sugar

directions:
Preheat oven to 350 degrees.

Separate the eggs and place in individual mixing bowls. Using a mixer, beat the egg yolks with the sugar until mixture turns creamy and lemony colored. Continue beating on low speed and add the baking powder, oil, vanilla extract and grated lemon zest until combined. Add the orange juice, a little at a time, and then the flour. Beat on low speed until just combined.

Beat the egg whites on high speed until they form stiff peaks.

Tip: You will know that your eggs whites are stiff when you dip the whisk into the egg whites and slowly pull up; the egg whites will form a peak and stay that way.
Using a rubber spatula, gently fold the egg white batter into the egg yolk batter until just combined. DO NOT OVERMIX

Divide batter into mini cupcake holders evenly, continuing until batter is used up.

Bake 10-12 minutes or until knife comes out clean. Let cakes cool completely before frosting.
In a food processor or blender, add strawberries and confectioners’ sugar and blend. The amount of confectioners’ sugar you add depends on the sweetness of the strawberries you use. With a mixer, whip the cream until stiff. Add the strawberry mixture and mix until the cream turns a light pink. If the cream becomes too liquidy, add more confectioners’ sugar. The starch in the sugar helps absorb the liquid.
To prepare the cupcakes, using a pastry bag fitted with star tip or a knife, frost top and decorate with fresh strawberries.

Salted Caramel Mocha ….need I say more? (Snowed in Saturday Night Drink)

10 Sunday Feb 2013

Posted by in breakfast, Dairy, Sarah's Product & Places Reviews, Saturday Night Drinks

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This is my favorite way to drink a hot cocoa

there simply is nothing better.

Of course I stole the idea from starbucks

in the hey days of Tastebuds…

this was a best seller

and every saturday night…

I would make literally 100′s of them.

I miss those days behind the counter….

But tonight after a day of being snowed in

stuck inside playing endless rounds of “doll” & “kitchen”

as I tried to read a new book in-between eating my  ”chicken with eggs” & feeding my “baby”

all I crave is a quiet Saturday night

catching up on all the writing that I have pushed off last week…

curled up in front of my computer …

with a Huge cup of this Salted Carmel Mocha with extra extra whip!

The other day I found this at target….

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it is good – but not as good as my recipe LOL

Here is to a Productive Saturday Night!

Sarah

Salted Caramel Mocha

2-oz hot espresso
2 tbsp cocoa powder
2 tbsp sugar
2 tbsp caramel sauce
8-oz hot milk
additional caramel sauce and loads of fresh whip cream, for topping
coarse sea salt, for topping

In a large mug, whisk together espresso, cocoa powder, sugar and caramel sauce until all of the sugar has dissolved. Top with steamed milk.
Add heaping mound of whip cream to the top, drizzle with caramel sauce and add a big pinch of salt A as garnish..

*Note:  Or you can heat up some milk, place a little of your favorite chocolate at the bottom of your cup. drizzle some caramel and pour in the hot milk and hot espresso. Mix and combine the melting chocolate with the milk and espresso well.  Throw in a pinch of salt and top with whip cream, more caramel drizzle and salt – YUM!

Smash…& a little “Extra”

04 Monday Feb 2013

Posted by in Behind the Scenes with Sarah, Dairy, dinner

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So last June I was

in a “divorce” haze induced mega slump…

not sleeping as usual…

I came across a FB post at midnight

“Non-Union Extras needed ASAP tomorrow , Smash NBC shoot, NYC

for Fancy Patrons of the Art, Bring 2 changes of costume, must be elegant upperclass city – no gowns or tuxes

must be available for two days – send in head shot”

I don’t know what possesed me…

but before i could rationalize…

I snapped a quick shot with my iphone

of my head…& emailed it.

Not 6 minutes later

I got a response back….

“please report to ….(location) with your costume changes”

I started to laugh as I read it…

really ?I am really going to to do this?

be an extra on Smash? LOL

Tunie B. still had school, and I had someone to cover me in case I was late to pick her up…

so YEAH….I was totally going to do something – DIFFERENT & go experience a different Drama…

other than my life.

But then I panicked…

HELP….My wig needs help- was not washed or set!

I gotta look good…ya never know…

(just in case they need me for a close up – wink, wink)

So I call my cousin, Naomi L…

who even though she is a soon to be nurse…she rocks a curling iron like no one else!

& even though my text sounded crazy….SHE CAME with her magic wand!

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Here we are at 1am in my guest bathroom…trying to make me look semi glamourous.

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the picture is a little fuzzy…but she did an amazing job!

Then it was an early wake up call, drop off Tunie B. & off to NYC…with my “costumes” in tow.

I had NO CLUE what to expect…

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(my costumes…I went with black & white…classic & elegant) & since it was my own clothes…Tzniut was NOT an issue!!)

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(classic & elegant….LOL getting dressed in the basement bathroom of the theatre!!!)

But after I was dressed it was off to makeup & hair

I was excited…

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(hair I did not need…lucky for me, because it was ONLY for Union Members…not us lowly NON-Unon ones!)

BUT I really needed makeup – so I just sat myself down in the nearest makeup chair & “acted” like I belonged…

& this guy did me up…”hollywood style”

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sitting next to me in  the opposite makeup chair was this lovely lady..Shirley.

Who makes her living as a Union/SAG card actor

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and she filled me in on all the “politics” of actor unions etc…

lets just say there is a very DEFINED PECKING order!

But I really did not care ….

I was in it for the FUN & the Adventure of it all…

when I finally was all approved costume & make up wise but the associate producers…

it was off to film…Woohoo

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(me in my final costume)

I checked in to the holding station for all the extras…

I did NOT expect to see 100′s of people!

I thought they were desperate…

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But the Smash producers needed us to fill a theatre

and watch JENNIFER HUDSON…sing live!!

So they ushered us all in & we waited….

& we waited….

& we waited….

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(there are HOURS of technical things being done for 2 minutes of film)

But finally they started…and I was sitting literally underneath Jennifer Hudson – I could touch her.

There was a lot of stopping and starting..

basically all we “extras” had to do is stand up and clap when she finished her song…

over and over again…for 6 hrs!!!!

It was fascinating…what I LOVE about my whole experience was the behind the scenes

watching how it all was done…

BUT it was a LONG day…

& I had to get home to my Tunie B.

so when it was 8 PM and there were looking to film for another 3 hrs…

I asked if I can be let go…

and they were gracious and let me.

& they still PAID me…which was a total perk…

I would have done it for FREE!

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(I made $85 for 10 hrs that day  - paid for the gas & tolls. – Life as an extra – not going to make you RICH!)

Smash is premiering Tomorrow Tuesday Feb 5th – I have no idea when my episode will air or if I ever made it on camera!

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Spaghetti Smash

Talking about Smash…here is a great recipe that I literally made up on a whim. Not only was it inspired..it was a real SMASH with my daughter.

Ingredients:

2 cups of cooked spaghetti

1 cup of ricotta cheese

1 tsp. oregano

1 tsp. salt & pepper

1 tsp. garlic powder

1 cup of favorite Marinara Sauce

1 1/2 cups shredded mozarella & cheddar cheese

Directions:

In a bowl, mix together the cooked spaghetti,ricotta cheese and the spices.

Then in a greased quiche pan, smash down the spaghetti mixture, forming a crust of sorts on the bottom of the pan.

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Add the marinara on top like you would a pizza.

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Top with the cheese & bake in a 375F oven for 8-10 minutes until cheese has melted and is crusty.

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Grandpas, Martha & Saturday Night Drinks: blueberry smoothie

27 Sunday Jan 2013

Posted by in breakfast, Dairy, Saturday Night Drinks, Uncategorized

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Shavuah Tov!!
At grandmas house this weekend
me & my Tunie B.
having fun watching them
see & truly enjoy
my girly and all her crazy wonderful personality!
There is nothing like
grandparents
& I am lucky to have them
even if my grandmother can get under my skin
like no other human….LOL!
What I love most
coming here…
is the constant surprise
I get
from these “old folks”
like …my grandfathers shmoozing to me
about Martha Stewart…
did you know she can make eggs at least 6 ways?
But as they are getting older the food in this house
is inevitably getting softer and softer…
and for dinner tonight
it was old fashioned oats and blueberries.
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Wanting to impress…
I decided to WOW my Sabah (grandfather)
With my famous blueberry smoothie tonight!
So take THAT Martha Stewart!
;)

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Blueberry Strawberry Smoothie

Tip: You can use 1 ½ cups of ice with fresh blueberries and strawberries for the same results

or can use 1/2 cup of cranberry relish like I did for a tangy version of this recipe.

½ cup frozen blueberries

½ cup frozen strawberries

2 tbsp. honey

1 cup Skim milk

Pinch ground ginger (optional)

Fresh Whip Cream

Combine the two fruits, honey and milk in blender and blend till smooth. Sprinkle the cup with fresh ginger, pour the smoothie and top with fresh whip cream and blueberries.

A little bit Frost Broken….(& A Tu B’Shvat Treat)

24 Thursday Jan 2013

Posted by in dessert, desserts (pareve), General Rants & Thoughts, Holiday Treats, Purim, Sarah's Holiday Recipes, Sarah's SNACK OBSESSION Pick of the WEEK, Tu B'shvat

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I am a little bit frost broken
no not a typo…
but how I am feeling in this cold cold weather.
I admittedly rolled my eyes discreetly
at those who talked about
seasonal weather depression..
but I think
I have it this month.
Lucky me.
I need sunshine
this hibernating & cozy warm idea…
not doing it for me.
instead all this cold outside
is forcing me to spend time
in my house
thinking.
remembering…
and
missing…
the missing…
is the worst.
because even though the head knows that it can never be…
the heart (as warped as everything is now)
still misses…
still wants…
the warmth
that was
my life…
I just want to MOVE ON really!
but I am stuck in this cold cold winter
frozen
because I can not control
the weather….
or my no divorce (get)….
and this old “quaint” rented house
that I have come to accept
even with it’s leaky windows & oil heat…
can not keep the chill at bay….
no matter how many fires I make.
because I am
a little
frost broken…
& the warm air…
is
not forecasted.
But life is really good…ish.
and I have no right to wallow.
and with today’s NY Post horoscope (yes I know not really a “kosher” thing – but has become a morning habit)
I am trying to break through the ice…

Tu B’Shvat is here & it is a time for ALL GOOD THINGS!! And nothing is as good as these yummy and very easy dried fruit & nut chocolate disks that I made. I really eat them all year round, I make a big batch the week before Tu B’shvat, freeze part of the batch and when ever I am in the mood for a grat chocolate nibble, I make my way to the freezer and pull one out. DELISH!!

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They also make a great gift and are what I made for Shaloach Manot one year PURIM. These wrapped nicely with a great fruity dessert wine, really are a classic and beautiful Purim idea.

for more about Tu B’shvat read here.

Dried Fruit & Nut Chocolate Disks

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Ingredients:
16 oz. good quality semi-sweet or bittersweet chocolate

½ cup chopped walnuts

¼ cup dried cherries

¼ cup diced dried apricots

2 Tbsp. Sunflower seeds

Directions:
Preheat oven to 350 degrees. Spread walnuts on cookie sheet, bake 10-12 minutes or until walnuts start to emit a nutty aroma. Remove, set aside.

Prepare a cookie sheet lined with 15 standard size cupcake papers.

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In a double boiler of simmering water, melt the chocolate. With a tablespoon, divide the chocolate into the cupcake papers.

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Before chocolate hardens, sprinkle with walnuts, dried cherries, dried apricots, and sunflower seeds. Let it cool completely.

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Peel out of cupcake papers before serving.

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Variations:
-Use any kind of nut to your liking, pecans, almonds, pistachios, cashews, or hazelnuts.
-Spiced Chocolate- after chocolate is melted stir in ½ tsp. chili powder and ½ tsp. black pepper. Spread onto cookie sheet. Leave plain or sprinkle with pistachios, almonds, or hazelnuts.