Yeah all that dirty work, the peeling, the washing, the cutting, the vegetable/fruit grunge jobs…was done before we fired up those ovens and got down to the business of putting out more than 500 plates a day.
All that prep made things faster, simpler & let me be more creative, all because it was right there, ingredients ready for me to – just use.
Comment below if you have any other great tips for me on – How to make life easier in the kitchen.
Ramen Noodle Tokyo Soup
Now for one of my all time favorite keep-me-warm winter soup recipes.
I am one of those people who become obsessive with a favorite dish or meal. So much so, that from the very first time I ever try that dish, I am on a mission to experience the tastebuds euphoria that dish gave me, again and again and again…till I can shelve it away, with out feeling I am missing out.
I had eaten by a Tokyo/Japanese inspired restaurant many years ago, when I first came across the insperation for this soup recipe. I remember sitting at the table, taking my first bite, and just not being able to concentrate on anything or anyone, but the pure amazingness of the powerful yet subtle flavor of ginger and garlic that was the essence of my bowl. Add in my childhood desire for endless ramen noodles, and all my food love and happiness was steaming up in the bowl right in front of me.
I had to recreate it. And so after many, many tries, (who knew that a combo of sherry , shoyo or soy sauce, and a dash of sweet teriyaki was the trifecta of flavors) that helped make this soup one of the top five things I would eat every day, if I could.
It is a recipe that I make over and over and over again, with anything and everything that is in my fridge. (feel free to substitute and add vegetables to your hearts desire). Which is why if you start prepping your vegetables like I do when you get back home from your grocery shopping, you will find yourself just wanting to make something that is chock full of all those gorgeous fresh produce you just worked so hard getting ready. This soup – works for me every time. Also, in this cold harsh winter that we are having here in the east coast, this soup with all its healing ginger and garlic, makes the perfect cold remedy for the sniffles.
You can make this soup vegetarian (can add a hard boiled egg or two to your dish for the protein), but I love it with the flankin/steak and chicken, not only do they lend tremendous flavor to this already robust soup, they make this bowl into a full delicious meal.
2 tbsp. toasted sesame seed oil (or olive oil)
12 scallion stalks, whites and greens, washed
3 -4 inch fresh ginger root, peeled and quartered
8 whole garlic cloves, peeled
2 6-8 ounce boneless steaks or flankin
5 Chicken legs
1 tsp. kosher salt
generous pinch of black pepper
1 extra large carrot, peeled and chopped into large bite size pieces
1 small red pepper, diced
1 small yellow pepper, diced
1 small parsnip, chopped into large pieces
1 medium zucchini, chopped into large pieces
1/2 cup of frozen endamamme
1 small onion, quartered
7 cups of water
1/2 cup cooking sherry or good semi dry red wine
1/4 cup sweet teriyaki
1/4 cup shoyo or less sodium soy sauce
a pinch of crushed red pepper (optional)
4 packages of plain Ramen Noodles (do NOT use the packets that come with them just the noodles)
In a large wok or soup pot, add toasted sesame oil and heat on medium high flame. Add
the scallions, ginger and garlic, toss and coat in the oil. Let the mixture cook for about one minute.
Add the steak, and chicken legs to the pot, toss and season with the salt and pepper. Let everything cook together for about 3 minutes, making sure to mix with your spoon frequently.
Then add all the rest of the vegetables, mix and let cook for another 2-3 minutes.
Add the water, sherry, sweet teriyaki, shoyo and bring the soup to a boil. Lower flame to medium, and cover the entire pot, continue to cook for 70-90 minutes, or until meat is fully cooked through and the broth has darkened and reduced a little.
While the soup is cooking, boil water in a second small soup pot and cook the ramen noodles. Set aside till ready to serve. Once soup is ready, add noodles to the soup and serve hot. Garnish with crunch Chinese noodles.
Sunday mornings are all about the coffee & the funnies for me & my girl.
You see, it’s our routine.
And routine is a sacred thing when your a single mom trying to juggle…well, everything!
No matter what else we do on Sundays…coffee & funnies is our thing.
Now after a whole summer & a little bit more than a month of absolutely no routine…
galavanting & living it up while in Israel with the family for the holidays.
Well all I can say is…I never knew I would actually be grateful for that dang alarm clock sitting by my bed.
Tunie B. & I are finally…
“Fall”ing back into the swing of things.
Getting back in a routine …has its adjustment period.
No more impromptu lazy beach days… & wild nights eating Cheerios for supper, while watching Dora if you please. (ok maybe one or two more nights eating Cheerios – might happen)
Instead I find myself knee deep in school lunches & aleph bet show & tells.
When the 9:30 am drop off begins…so does my personal marathon…starting my day for real, test cooking, personal errands, writing, training, …coffee…
& the only thing that stops me from finishing everything on my ginormous list,
Is that always early…2 pm school pick up buzzer.
Routine is a wonderful thing,
& like all you mothers out there…I am just trying my best to fit it all in & possibly keep my grey hairs from taking over my entire head!
Well, this past weekend after coffee & funnies, I decided to clean out my entire closet…
& after I dumped everything on to my guest room beds & floor..
I decided, I had just about all the “cleaning” that I could take for the day, & it was time for some impromptu fun!
(Also, my Tunie was not really buying the whole “isn’t this soo much fun organizing Mommys closet” thing)
So we went to Atlantic Farms to do what everyone else on my Instagram feed was doing…
Picking pumpkins, feeding animals, hayrides & just enjoying some glorious Fall weather!
Sunday was perfect.
& this free falling that I sometimes feel in my every day life as a mom..
Well it’s routine – part of the package I think.
It’s good to be back.
I missed this.
Since obviously I don’t celebrate Halloween (well, there was that one time when I was 8 & harassed my mother to let me dress up in my Purim costume & go in my building with all the other kids…) so I really had no use for the giant pumpkin my daughter was begging me to take home.
Instead 5 baby pumpkins later, there was one happy girl in the car, and me…running through my internal recipe index of possible pumpkin recipes, as I drove home.
In the end, these pumpkins were really to small to do much with, & the truth, I love how they look all roasted up with salt & olive oil, then used as an edible soup bowl. Not the most original thing …but hey, sometimes keeping it simple is the best thing.
With a few parsnips & mushrooms I had lying in my fridge, a simple healthy soup was created to fill these little babies up. Bonus was the delicious combination of the sweet pumpkin flesh I got with every spoon full of my soup. Not to mention, the addictive snack I devoured that same night, of the leftover roasted seeds in some olive oil with sprinkled sea salt.
Parsnip Potato Mushroom Soup
1 medium yellow onion, diced
4 tbsp. olive oil
3 cloves fresh garlic, minced
2 large parsnips, diced (or about 3 cups)
4 medium Yukon gold potatoes, peeled & cubed
2 tbsp. dried parsley
1 pint of button mushrooms, sliced
salt & black pepper to taste
6 cups water
In a medium soup pot, sauté half the diced onions in 2 tbsp. of olive oil, on medium-low flame for about 6-8 minutes. The add the garlic & sauté for another minute.
Then add the parsnips, potatoes & all the spices to the onions. Mix well and let cook for about 3 minutes.
Then add half of the sliced mushrooms, mix and cook for another minute.
Add enough water to just cover all the vegetables (about 3 cups), cover, raise flame to medium-high & bring to a boil.
While soup is boiling, in a separate small frying pan, sauté the rest of the onions & mushrooms in 2 tbsp. olive oil, with a little salt & pepper for about 10-12 minutes. This will be your garnish for the soup.
Once the soup is at a boil, uncover & lower flame & add the rest of the water. Cook for about 20 minutes more, or until all the vegetables are fork tender.
Then remove from the flame and with a hand blender, blend till smooth thick soup. Taste for salt & pepper. (Add more water if you want a thinner soup)
Pour soup into your roasted pumpkins or bowls, garnish with the extra sautéed mushrooms & onions. Serve immediately.
I was watching The Real Housewives of NJ
Like I tend to do every Sunday night… (makes me feel like I am somewhat normal)
I once again had this one simple recurring thought:
(maybe because I personally am going through my own family/ friend drama right now?)
if only we were truly honest with the people in our lives..
& I am talking T.R.U.T.H. – not a “spare her feelings…kinda honesty”.
if we really had the courage to tell them, straight up with no consequences, what our real feelings are..
the good, the bad, the ugly, the sad, the happy…
how much pain, misunderstanding, resentment…
could be entirely avoided, I wonder?
Instead, things like egos, inner self preservation defenses,
the lack of respect & acknowledgment of the other persons perspective of the situation,
countless other miscellaneous factors…
get thrown into the batter.
making for one heck of a not too tasty cake to swallow.
& what ends up happening is one of two things I believe;
we either become primal,
we resort to man eat man…
gossiping behind their back, to elevate or justify our own hurt or misunderstood feelings.
ultimately doing everything we can to quash the legitimacy of our “frenemy”
to those we deem on “our side”
while we at the same time “pretend” to be “friends” …
Becoming an expert at the Jekyll & Hyde method of peer relationships.
Or, we are from the camp of people who believe lying, or “omitting” the truth
is for the “better” of that person or situation.
It is the easier way out…
rationalizing to ourselves, we say,
“It is for the persons own good…spare the feelings…
Why rock the boat? It’s not going to make any difference if I tell them what I think, or know to be the real truth?”
a person with such beliefs …always has “good intentions”
BUT, the one flaw,
they never factor in the simple idea, that
at the end of the day..now or later, that other person most likely will find out the real deal…
It is hard to say what is the better way?
I, for a long time now, have stuck to my guns
& am a true believer that,
anything less than the real deal…
is something I won’t tolerate.
Because, nothing I despise more than the self doubt it creates
when I ultimately find out (because I always do).
the TRUTH is always better
the first time around.
& worse…the feel of being made a fool…not something I enjoy.
when you choose to lie to someone or “omit” something…
you are treating that person as a subject, inferior to you..
you have also committed the ultimate recipe disaster..
taking away the essential “give & take” ingredient needed
to make a solid & easy family/friendship/trust recipe complete.
because, when you are anything less than truthful…
it is all take & no give…
setting the recipe up for failure from the get go.
As I watched the RHONJ, I admit my fascination with the dynamics of the people involved.
laughing to myself, wishing I could be a fly on the wall
just to see the faces of the Gorgas & Gudices watching the episode..
& reacting to the personal “interviews”…& the two facedness of it all…
& thinking, they both just don’t get it…
Be honest from the get go…so much “drama” & hurt could be easily avoided…
but then, Bravo wouldn’t have a must watch TV show…
I choose to be not tolerant of such people …or situations..
Sometimes the reality of loosing, friends, & family is the price I pay for
such a black & white attitude.
but I don’t waste my time on relationships where the give & take is off balance.
the truth….I have no inner strength at this stage of where my life is…
to cope with the bitter taste, of dissapointment & shame that
dishonesty leaves in my soul.
I am seriously warped enough to tell you, it’s up to you if you want to “lie” to your family about the surprise ingredient in this absolutely decadent chocolate cake.
That being said, I came about this recipe the other week, when I was on a rampage to make sure I use up everything I buy. That includes avocados that were rock hard, bright green when I bought them, just 24 hours before they turned black & soft, way to early.
With Thursday night ” Dinner with the Leibermans” back in full swing, it was the perfect opportunity to make a welcome home cake, that had a “healthy” twist to it. They are also my ultimate Guinea pigs…& I love them for it!
A few tweaks to one of my favorite chocolate cake recipes (the one on the back of the box of Swans Down cake flour) I had myself a really, cross my heart, honest to goodness beyond decadent, dense & sinfully rich chocolate avocado cake.
Topping it off with one of my favorite easy marshmallow frosting recipe (even though, this time my frosting was not so fluffy, due to a broken speed on my hand blender).
And for those dying to know, there is truthfully NO avocado after taste – trust me!
3 oz unsweetened chocolate, melted
1/2 cup coconut oil (or 1 stick unsalted butter)
2 1/4 cups light brown sugar, packed
3 large eggs
1 1/2 tsp. vanilla extract
2 tsp. baking soda
1/2 tsp. salt
2 1/4 cups sifted cake flour
1 large avocado, cut into chunks (1 1/4 cup)
1 cup boiling water
Preheat oven to 350 F
Spray & lightly flour 2 – 9 inch layer pans
Sift cake flour into small bowl.
In a separate mixer bowl, oil or butter until smooth. Add brown sugar and eggs. Best with mixer until light & fluffy (about 3-4 minutes). Beat in vanilla extract & melted chocolate, baking soda & salt.
Add half the flour and half the avocado to the mixer, best till smooth. Then add the rest of flour & avocado and beat again till batter is smooth.
Pour in the boiling water, stir with spatula until blended. Your batter will be very thin. Pour into prepared pans.
Bake for 30 minutes or until tester inserted comes out clean. Cool pans for at least 10 minutes. Remove cakes, frost & decorate at will.
woke up yesterday with a craving
no matter how much I rummaged
nothing in my fridge or pantry was going to satisfy my body
or quiet the tastebuds in my mouth screaming silently…
“must. have. beets. now!”
so despite the hectic, often comical, yet always rushed morning of
“please please brush your teeth”,
“No, those winter boots don’t really go with your bathing suit, even though they both are purple”,
“I don’t think the camp Morah really said that it’s ok for little girls to wear Mommy’s makeup
“Please stop crying, you sure that NOW you only want yogurt for lunch? Mommy just spent 15 minutes making you the egg salad sandwich you woke up asking for?”
“Ummm, Tunie B.? How did a whole bottle of doggy’s fish food spill in your camp bag?!”
this very tired & slightly overwhelmed single mom of a truly normal 3 3/4 yr old
rushed the mini diva out the door… as fast as one can while juggling minor morning hiccups, camp bags, tossing on my hair & remembering where I put my iPhone last night.
dropped her off at camp …(only 15 minutes late)
skipped her morning walk of serenity at the boardwalk
& instead, ran to the grocery to buy beets!
“must. eat. now!”
finally, with beets in hand…
I was suddenly dumbstruck.
do I really crave them that much..to start messing up the kitchen with boiling & peeling?
my minds Rolodex of possible recipes started flipping…
roast them! Of course!
a few spices, a little olive oil, oven on high
I would have the most satisfyingly delicious beets in 20 minutes or less!
perfectly baked, crispy edges soft sweet juicy middles.
whose subtle thyme & cumin spiced flavor, explodes in your mouth at first bite, treating you to the delicate balance of tangy yet earthy, sweet beet bliss.
It was more than just a craving …
Yet as I popped these beets into my mouth hungrily,
I felt a need…to add feta.
another craving popping up…calling my name, yet again.
with a quick shmear of olive oil, lemon juice & oregano
I made my famous tastebuds Greek salad feta dressing.
added it to my beets, with a few sugar snap peas (I always need a crunch!)
my beet cravings…finally….quieted.
feeling the residual effects of my morning catching up with me
the weather & day feeling & looking glorious outside…
I decided, to indulge one last time…
& put everything on hold
& grabbed a few hours of just me, warms sand, hot sun, cool waters & a little peace.
….till the little tornado that is, the love of my life…gets out of camp!
Roasted Beets with Feta & Sugar Snap Peas
3-4 whole beets, peeled & cut into bite size wedges
3-4 tbsp. olive oil
1 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. cumin
Sea salt & black pepper to taste
1/4 cup feta cheese
1 tsp. lemon juice
1 tsp. oregano
1/2 cup sugar snap peas, diced
Hemp seeds or chopped nuts for garnish & extra crunch.
Pre-heat oven to 375F
On a large cookie sheet, place your beets. Dribble about 3 .5 tbsp. olive oil over the beets, along with the thyme, garlic, cumin, salt & pepper. Using your hands toss everything together, coating the beets well. Bake in oven for about 20 minutes.
While the beets are cooling, on a small plate, mash the feta cheese with a fork. Add the lemon juice, 1-2 tsp. of olive oil. & oregano to the mashed feta cheese and mix well.
Plate your salad with the diced snap peas, beets & feta, garnish with seeds or nuts.
I decided to make tomato sauce from scratch.
You would think with all the cooking that I do
it is something that I have already accomplished in the kitchen.
my “from scratch” tomato sauce, up till yesterday,
was a combination of canned tomatoes, spices & a little of my TLC.
However robustly tasty and satisfying it is/was…(& I will continue to make it I know on a regular basis)
I had never made tomato sauce starting from straight-off-the-vine
Jersey grown tomatoes.
Truthfully, it never really occurred to me, that I should try it.
Ironically, the “patchke” more than even I wanted to start with!
But life is funny these days…
Somewhere in these scorching days of summer, I have developed a bug.
An urge to really get back to basics… In everything, not just my cooking.
This past year has forced me to reevaluate, adapt with the changes…
Some by choice, some by sheer necessity.
Change is never easy…and I am a world class procrastinator..
But I made myself a promise this summer, that along with the heat…
I would start stripping off the baggage I carried all winter, and get back to the basics…
The core of who and what I am, want to be….
With every layer that I peel off
I find that I am really no closer to the answers I desperately seek…
But yet, It feels cathartic …
this slow peeling…
the mundane labor of doing it from scratch…
distracting me from the crazy that is my world
& because I have never done tomato sauce from actual tomatoes
that I can buy in my produce aisle,
is reason enough…
for me right now to try it.
How can I continue to let myself be thought of as the “at home gourmet” – making kosher & delicious from scratch cooking…simple
If there are things even I refuse to “patchke” with?
Living in jersey in the summer, near all these farms & markets
There really is no excuse not to take advantage of the glorious fresh
beautiful farm produce that is so readily available to me.
Also the added benefit of taking my Tunie B. with me ..
Making it a fun adventure…priceless.
Picking our own fruit & veggies & then getting ourselves into
the kitchen with our earth’s booty
& creating mouth-watering simple meals ..from literally the ground up.
These are summer memories implanted in our hearts…that will be with her & me
for the rest of our lives….no matter what may be.
After looking at quite a few different recipes, online & in my many cookbooks,
I knew right away I wanted to put together a recipe, that even if I didn’t have hours to kill
Slow cooking my tomato sauce
I still would have a a sauce that would make any Italian grandma proud.
So, I decided to be a rebel.
No squeezing of seeds, or pre-boiling my tomatoes…
I needed a one-pot solution with minimal fuss, but with gigantic tasty results…
Why not roast my tomatoes with oil, salt, pepper & fresh garlic first?
This way I not only get the added benefit of that earthy delicious roasted taste in my sauce…
my tomatoes would be easy to peel & half the “cooking” time would be needed.
Many of the recipes I looked at, also called for a base of onion, celery & carrots.
hesitant at first to use celery & carrots, I realized as my tomatoes were roasting
I would need something to make the sauce thick enough to “stick” to my pasta.
Not wanting to add any canned tomato paste, it was the best decision I made to use them.
The added vegetables made my sauce thick and even more flavorful.
(& because I only had shredded carrots in my fridge & always have washed prepped celery at the ready in a bag- I prep them right when I bring them home – it was a “simple” decision)
After a little over an hour & a quick shuzz from my handy dandy stick blender
I had a truly from scratch killer tomato sauce
Even though it was not the deep red color I would normally get
when using the canned tomatoes.. (Probably if I added a little tomato paste next time I would get the color)
It was a sauce that exceeded all my expectations.
Now I knew why the little patchke effort people make …is really so worth it.
Those original “ugly” tomatoes hid a deep rich flavor that was highlighted to perfection
when roasted and cooked into this outrageously tasty marinara.
For now, as long as I can this summer, I will be making this sauce.
The Best Roasted Tomato Sauce from Scratch
13-15 large Jersey tomatoes (3.5 – 4 lbs.)
10 cloves of garlic
3-4 tbsp. olive oil
1 large white onion, diced
3 carrots, peeled & diced
3 sticks of celery, diced
2 tsp. oregano
2 tbsp. sugar
Kosher salt & black pepper to taste
3 tbsp. chopped fresh basil
Pre-heat oven to 375 F
Slice the tomatoes in half. Lay the halved tomatoes seed down onto a large baking sheet.
Add the whole cloves of garlic to the pan, placing them in-between the sliced tomatoes.
Dribble the olive oil over the tomatoes & garlic, and season them well with the salt & pepper.
Place in oven & roast for about 25 minutes, until the tomatoes have softened & the skins have blackened.
While the tomatoes are roasting, sauté in a large sauce pot over medium flame, the onions, celery, & carrot in olive oil for about 10 minutes. When the vegetables, have softened, add the oregano, and season with some more salt & pepper. Lower the flame, cover the pot, and let them simmer until the tomatoes are done.
When the tomatoes are finished roasting, remove the skins, and cores, and dump the entire pan, with all its juices into the pot with the vegetables.
Using a hand blender, blend everything together until you have a thick purée of sauce.
Return the pot onto the stove, add the fresh basil, sugar mix and cook on medium-low for another 30 minutes. Season with salt & pepper to taste.
Serve warm over pasta.
Note: the longer you cook this sauce the better it gets, so I left it on low until I was ready to serve my pasta. Even then, I left the leftover sauce on the stove till after the meal & then bottled it all up for the next time I need marinara.
thump. thump. thump. thumpity. thump….
can you hear that?
I am all a twitter…
the goose bumps running up my arm are not just from the cooler air
as I enter the room..
it’s as if every nerve in my body can somehow sense…
the excitement swelling in me
as my feet slightly skip with giddy anticipation
this is my
The Produce Section.
Is it possible that I am the only one?
Lately they are those large bins of unhusked corns
that have gotten my juices a rolling…
their piled high rustic beauty..
highlighted by the sheen of the haphazardly strewn of silvery gossamer corn threads
whispers of skins left behind by their corn comrades
dutiful soldiers left behind…ripe for my picking.
The siren lure of these golden yellow ears,
with the promise of their sweet juicy crisp flavor,
has led to my current indulgence of buying bags full, every time I see them.
It helps that they are pennies on the dollar and also my daughters all time favorite vegetable.
However, I readily admit my obsession has led me to the necessity of finding
new recipes, that will dwindle my current stock sitting in my crisper drawer.
And as I comb through recipes new and old…
I go back to something that I see over and over again
the images of coated cheese corn…otherwise known as Mexican Corn.
The combination of the sweet corn with the tangy flavor
of the parmesan cheese mayo coating, is one
that pleases every sweet & savory tastebud in my mouth.
Add the husky surprise flavor of some smoked paprika,
and your whole body will close it’s eyes…
and relish the flavors.
After a a few minor tweaks of a few recipes combined…
I give you my latest and new corn must make recipe.
In my house at least 2x a week
is what I like to call a Niblet Fiesta!
Here is a quicke instagram video I made
Mexican Corn on the Cob
This is a great new recipe for those dairy summer meals, it has literally become my side dish of choice. I love to serve it with a simple piece of grilled fish and tossed greens.
3-4 fresh ears of cooked corn boiled in hot water with a pinch of salt or cooked on the grill)
1/4 cup of mayonnaise
2 tsp. garlic powder
1 tsp. dried basil
1 cup fresh grated Parmesan cheese
smoked paprika or chili powder
In a small bowl, mix together the mayonnaise, garlic powder & dried basil.
Place one ear of cooked corn on a paper plate or plastic cutting board, and using a pastry brush, coat the entire ear of corn from top to bottom.
Then roll the coated corn in the grated parmesan, covering the whole ear entirely.
Sprinkle the paprika or chili powder over the coated corn and serve.
I am the typical child of the 80′s
where somewhere around the 4th or 5th grade
I was brainwashed by the ongoing propaganda in my elementary Jewish day school classroom & on TV.
Seared into the deep recesses of my mind are the distinct images of
the then, 1st lady Nancy Reagan, in her signature red skirt suit with it’s floppy black chic neck bow,
her hair perfectly coifed in its gravity defying feathered helmet
looming tall and serious as she stood side by side with
everyones favorite adult child Arnold Jackson (Different Strokes) all wide eyed and “what you talking about?” puckered lips.
Both larger than life figures, staring intently into my then, innocent 7 year old eyes,
the tv screen, no barrier for their foreboding message of wisdom…
pleading with me… to “Just Say NO to Drugs!
I simply can not articulate, how truly effective and impressionable, that PSA campaign was to my life.
In College… in adult hood… I have stayed stoically true to Mrs. Reagan & her side kick
& have had actual occasions in my life, where their mantra has carried me through…. (yup – I am most often the designated driver)
I admit though now, I have fallen off the wagon…
and have taken up the daily ritual of consuming my drug of choice,
one happy spoonful at a time…
Raw HEMP (otherwise known as Marijuana or weed – depending on who you hang out with)…
Sorry Mrs. Reagan….but the time has finally come for this goody two shoes to
Just Say YES!
What are Raw Hemp Seeds?
OK people, I have not totally lost my marbles…
I was introduced to Raw Hemp Seeds by my friend Rivky Eisenberg, who had found a large bag for sale, $15 at our local Costco. An extraordinary baker, Rivky had just read an article using the hemp seeds in a cookie recipe and with no hesitation, took the leap, and purchased the product.
Hysterically, my sheltered and loving close friend Rivky, had no clue that HEMP was the official technical term for Marijuana, and was quite surprised when her kids informed her of its “other” meaning.
Coincidently, that same week I was Rivky’s guest for shabbat, and my inner foodie was giddily intrigued by those poppy like green seeds. With spoon in hand, I dove into the enormous bag of her Costco contraband, tasting and re-tasting those delightfully creamy textured sunflower seed & pine nutty earthy flavored itty bitty bits – all in the name of Food Science, of course.
You see, there is a back story to my Hemp obsession.
A few years ago, I had gone for a massage at one of these high end spas. Having been there before, I was surprised that this time my masseuse offered me a spoonful of her homemade concoction to help with my detoxing experience. After checking and ensuring the ingredients were all natural, I carefully ate my offered bite.
During those 20 seconds that it took for me to chew and swallow, I had a tastebuds experience that blew my palette. The sweet and savory, nut and honey, combination of the hemp seeds, yogi berries and honey that made up her concoction was something that has never left my brain. It was also the first time, I had ever known that HEMP, was an edible product, that was actually – good for you.
For all the Healthy Details & Benefits Read Here. There are many – and surprisingly one of them is weight loss – no munchies!!
Immediately after that massage, I tried to track down hemp seeds and the berries – but to no avail locally….until that fateful day Rivky E. went to Costco.
Now my obsession knows no bounds – and every morning my breakfast of food champions, is this Hemp Cereal I created. Where the addition of cold milk, is the perfect refreshingly cold taste to the slightly sweet and crunchy robust flavor of my raw hemp combination.
One bowl of this in the morning curbs my hunger till my usually late lunch, and I get all the benefits of its high protein and vitamin content. With the fast coming tomorrow, I am going to have this as my last meal, hoping it will keep me going through the very long day.
Next up with the Raw Hemp – Happy Healthy Nutty Hemp Fudge Brownie Cookies! - Yes I have truly fallen Mrs. Reagan.
4 tbsp. raw hemp seeds
2 tsp. honey
2 tbsp. craisns
1/4 cup Milk
In your cereal bowl, mix together the hemp, honey and craisins. Add milk and enjoy!
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
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
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 email@example.com.
Salmon Coconut Encrusted Balls Recipe
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
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
1 cup Mandarin oranges
1 red pepper, diced
½ cup Crushed walnuts
1 Mango, diced
Plate as desired
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)
Mix all the ingredients for dressing in a bowl well serve over salad.
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…
Because no matter the situation…
I just say
and the sun shines
& I am still smiling.
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!
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.
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
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.