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…
then what?

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.

again…I am not sure this is the best way…
but it is the way
that I choose …
leaving me no real regrets (for now).
Maybe one day…someone will tell me of a recipe substitution?

NO LIE, IT’S THAT GOOD! CHOCOLATE AVOCADO CAKE

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!

Ingredients:
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

Directions:
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.

The post This Real Housewife of NJ’s …no lie, it’s that good! chocolate avocado cake appeared first on the Patchke Princess.

if you have been reading my little blog for the last while

you know what a truly devoted fan I am

to the sweet & savory flavor combination.

the other day though, I even surprised myself….

exactly just how far I am willing to go

to achieve my ultimate taste bud experience.

You see, these days…

I am a frequent flyer on the “Food” as therapy plane

and spend hours in the kitchen working out my “issues”.

The other week, I noticed that I had bought way to many peaches.

Their gorgeous skin color and plump juicy little bodies, begging me to cook them into something glorious…was too enticing to pass up at the farmers market last Wednesday.

But, the days had quickly passed and I had yet to do anything with them.

Until I had an Oprah like Aaaha moment…

Peaches & Pastrami Facon Salad!

Now there is something I can really dig into!

But alas, the peaches once cooked, really do not hold up as a salad…

what else could I do or add?

Looking around my pretty well stocked kitchen, I decided it was time to reinvent

the Potato Salad.

Yes, that holy grail of BBQ side dishes, needed a makeover

and I was the Food Fashinoista!

Throwing a little bit of this, and a little bit of that…

for those 30 minutes in my kitchen…

I was the Richard Gere to my Julia Roberts Potato Salad…

Pretty Woman-ing the whole dish from skins to garnish.

I must say….

I am not bad at what I do…

I would totally bring this dressed up Roasted Potato Peach Salad

to any BBQ party…

it would hold its own – beautifully.

Potatoes & Peaches…. the perfect Muses for my Summer Salad.

Roasted Potato Skin Pastrami Peach Salad

Ingredients:

3-4 lb. small red potatoes, washed well with skin on

2 tbsp. olive oil

kosher salt

black pepper

1 package of Pastrami or kosher facon

1 small onion, diced

3-4 ripe peaches or nectarines, diced large

7-8 spears favorite pickle slices, diced (I love the bread & butter flavored pickles)

1/2 cup Fresh Basil, chopped

For the dressing:

2 tbsp. Mayonnaise

3 tbsp. honey mustard

2 tbsp. apricot 

1 tsp. garlic powder

1 tsp. ginger powder

Directions:

Pre-heat oven to 400F.

On a large baking sheet, drizzle the olive oil. Lay your potatoes down on the tray, and coat them with the olive oil that’s on the tray. Sprinkle some salt & pepper generously over the potatoes. Bake in oven for about 15-20 minutes, until they are fully cooked, and fork tender.

While the potatoes are cooking, sauté the pastrami slices in a frying pan (you might need a little olive oil on the bottom of the pan, depending on how fatty the pastrami pieces are).

Cook the pastrami until they have released all their fat and have crisped up (about 5-6 minutes). Remove onto cutting border, reserving the pan and all its drippings, and chop the cooked pastrami into bite size pieces. Set aside.

Sauté the onions over medium high flame, in the reserved drippings pan. Let the onions cook for about 5-6 minutes and then add the cut up peaches. Mix well, and let the peaches and onions cook for another 5 minutes. Remove and place into a large bowl. 

When potatoes have finished baking, let cool for a few minutes, and then dice into bite size quarters. Place into bowl with the peaches and onions. 

Add the cooked pastrami, the sliced up pickles and the fresh basil. Mix everything together.

In a small separate bowl, add all the dressing ingredients.

Mix well with a fork or whisk, till smooth. Pour dressing over the warm potato salad, mix well and serve.

The post Potatoes & Peaches (my muse d’ salad) appeared first on the Patchke Princess.

TOP 5 PASSOVER DESSERTS

#1 Aunt Rachel’s Passover Cheesecake

FOR RECIPE PLEASE CLICK HERE

#2 Tunie’s Favorite Mango Lime Granita (or any fruit flavored granita)

FOR RECIPE PLEASE CLICK HERE

#3 Sarah’s Chocolate Mousse Cake

a>FOR RECIPE PLEASE CLICK HERE

#4 BEST EVER Pesach Blueberry Muffins

FOR RECIPE PLEASE CLICK HERE

#5 NEW & LIGHT Plum Brule Tart

FOR RECIPE PLEASE CLICK HERE

BONUS RECIPE:
I love this recipe that my friend Rivky Eisenberg of The Viennese Table (best cheesecake’s in the world) first introduced me to from the Gourmet Magazine – Over the years I have made something similar – But I can honestly say there is just something about this original recipe that is SOOO GOOD!

MATZAH ALMOND BRITTLE

FOR RECIPE PLEASE CLICK HERE

The post 5 Easy & Yummy Pesach Desserts appeared first on the Patchke Princess.

Happy Rosh Codesh Adar!

yesterday I spent the whole day testing out Hamantasch recipes.

my kitchen looks like Blizzard Nemo landed a direct hit…center stove.

But…can I tell you a secret?

I really am NOT a fan of the Hamantasch… (the horror!)

I am not a lover of  the jelly (this ain’t no Chanukah jelly donut!)  and the the dough is always dry and grainy tasting.

So I decided…

time for the Sarah Purim Twist…

who says it has to be

a “traditional” Purim treat.

it’s really about the shape….right?

So….here is one of my new twist to this Purim delight

The Apple Pie Hamantasch!!

What I think will make not only a fantastic dessert to my Purim seudah

but makes a killer Shaloach Manot idea as well!!

I also am starting to really get into cooking and baking with the healthier coconut oil instead of margarine

but if you are not..

you can sub room temp margarine for the coconut oil.

Apple Pie Hamantasch

Tip: I used coconut oil for the dough feel free to substitute margarine or butter that has been softened at room temperature if you prefer.

For the dough:

2 cups all purpose flour

1/2 cup sugar

3/4 cups melted coconut oil

1 tsp. vanilla extract

1 tsp. salt

ice cold water

For the filling:

2 large apples, diced small

3 tsp. sugar

2 tsp. cinnamon

2 tsp. grated lemon peel

3 tbsp. flour

Turbinado raw sugar for garnish

Directions:

Pre heat oven to 375 F. Prepare a large baking tray with parchment paper.

For the Dough:

In a food processor add all your dough ingredients accept the water. Process until dough has just combined and is sticky enough to hold together. Use the water 1 tablespoon at a time to achieve the correct dough consistancy if needed.

Dump dough onto a well floured counter. Shape into a large ball. Cover with plastic wrap and stick into refrigerator for 15-20 minutes.

For the filling:

Mix everything together in a bowl and set aside till ready to use.

To assemble:

Roll out dough using a well floured rolling pin. Using a circle cookie cutter or the top of a glass cut out your circles.

Using a pastry brush egg wash both sides of your dough.

Mix together 2 tbsp. sugar with 1 tbsp. cinnamon and sprinkle onto one side of a cut out circle. Flip over .

Add a dollop of your apple filling into the center of your circle. Pinch into Hamantasch shape, making sure the apples are as secure as possible. Add a generous sprinkle of the raw sugar to the top center of your hamantasch. Repeat with the rest of your filling & dough.

 Place onto your prepared baking sheet and bake in the oven for 15-20 minutes or until your hamantasch is golden brown.

Serve warm or room temperature.

Garnish with confectionary sugar and a drizzle of caramel. If serving for dessert, this dish also goes very well with fresh whip or ice cream on the side.

The post Apple Pie Hamantasch…A Coconut Oil Recipe. appeared first on the Patchke Princess.

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.

Wanting to impress…
I decided to WOW my Sabah (grandfather)
With my famous blueberry smoothie tonight!
So take THAT Martha Stewart!

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.

The post Grandpas, Martha & Saturday Night Drinks: blueberry smoothie appeared first on the Patchke Princess.

so I am desperate

desperate for a few days 

of pampering & relaxation

a few days of just running away

from reality of every day life 

in cold rainy dreary jersey

and feeling ….

taken care of.

warm ocean breezes, fruity umbrella drinks, toes in the sand, oil scented massages, candle lit bath time…

close your eyes…can you just see it?

But alas…

that cost money…

money I have to spend on groceries, rent, gas, bills…

and my vacation rainy day fund

is now a IN CASE OF EMERGENCY fund…

I am not complaining… BH things are better for me than for many others…

just dreaming …

dreaming of if I was able…

where would I run

and hide for a few days.

and pretend 

I NEED A VACATION…..

BBQ Brisket TEXAS STYLE  One Pot Recipe

Instead of a vacation, I am taking a vacation from cooking …sort of. I am making this crockpot recipe  - setting it & forgetting about it!!!

I sort of got this recipe from my trip to a kosher BBQ pop up restaurant last year. I asked one of the chefs if he would tell me his secret to great texas BBQ ?

With out hesitation he puled me in closer as if to tell me a secret and said two words….DR PEPPER!

And boy let me tell you…he was so right!. I ran home and took a combination of my favorite bbq rub and added the Dr. Pepper and my favorite hickory sauce let the brisket soak for a  2 hours in the fridge and then put it into the oven or crock pot for 5-6 hours and VIOLA  - the BEST DARN TEXAS STYLE BBQ BRISKET EVER!!

So finger licken good…that while your eating it, you totally forget where you are…and it’s all about the meat that melt-in-your-mouth.

Sounds like a vacation to me….

Ingredients:

2-3lb Brisket (I also use this recipe on ribs, london broils & steaks)

1 large onion, julienned

1-2 tsp. of the following spices:

salt

black pepper

smoked paprika

sweet paprika

garlic powder

ground mustard

cumin

basil

ginger powder

2 cups Dr. Pepper

1 cup favorite Hickory Brown Sugar BBQ Sauce

Directions:

Rinse your meat off well and lay it on a plastic cutting board.

On a paper plate, add all your spices together and mix well. 

Rub your spice mixture all over your brisket on every side. Finish up all the spices on the plate.

Take your brisket and put it into a aluminum pan. Pour in the Dr. Pepper.

Cover the tray and put it into the fridge for at least 1 hr – up to 3-4 hours.

Add your cut up onions to your one pot – or crockpot. 

Remove the brisket from the aluminum tray and add on top of the onions. Then using the reserved Dr. Pepper in the brisket tray, add the BBQ sauce and mix together.

Then pour the sauce over the meat, cover and cook for 5-6 hours on high in crockpot – or 3.5 hrs on 325F in oven.

When meat is fully cooked, let rest in pot for 20 minutes, and then remove onto cutting board. 

Cut into pieces as desired or for a pulled sandwich – take 2 forks and separate your meat.

The post Need A Vacation?….Best BBQ Brisket Crockpot Recipe appeared first on the Patchke Princess.

last year this time

I was alone…wallowing

wallowing in the despair that was…

shock…

about

what my marriage had suddenly

with out any warning

become.

but it has been….

as of a week ago,

ONE WHOLE YEAR!!!

yup…one year since I became a single…mom.

is it weird to say

time sorta flew by…but I sometimes feel like I am standing still?

this year brought on a whole lotta NEWs…

New house, new adjustments, new job, new way of life

new challenges, new friends, new blog….and

most of all…I think a bit of the OLD me is becoming part of the NEW me.

So I am taking on this new calendar year

head on…

mano el mano

its me & you baby

so..

BRING IT ON

2013!

& to celebrate I made myself my favorite liquored up cake that really has no comparison

the dairy laden, chocolate coffee creamy heavens delight – called TIRAMISU…

I am SOOO GLAD TO SEE YOU on my plate today!

New Years Eve is for last hurrahs

and I am going to ENJOY with every delicious bite the END of this CRAZY year that was 2012!

…and calories be darned – that’s what New Years day is for!

Tiramisu

Tip: I found kosher non-cholov yisroel Marscapone cheese at Seasons Grocery in Queens, NY.

However if you need a good dairy substitute I recommend using cream cheese and for Pareve I recommend tofutti cream cheese.

Ingredients:

3 egg yolks

3 tbsp. Kaluha liquor + 2 tbsp. ( or your favorite coffee liquor)

1 cup of espresso that has cooled + 1/2 cup

8 oz of Marscopone cheese

1/2 cup sugar + 2 tbsp.

1/4 cup shaved chocolate (bitter sweet or dark)

1 pint of heavy whipping cream

40 lady fingers

Dutch cocoa powder for dusting

Directions:

In a mixer bowl, add the yolks, 3 tbsp. kaluha, & 1 cup espresso and mx feel till blended. Then add all the marscopone cheese with the sugar and blend till smooth. Using a rubber spatula, mix in the shaved chocolate and set aside.

In another bowl, whip the heavy cream with the sugar until you achieve soft peaks. Set aside.

In a rectangle glass dish lay out your lady fingers until you completely cover the bottom of the dish

Using a brush, mix together the reminder coffee & liquor in a small bowl. Then brush the tops of the lady fingers with the coffee mixture until they have been full coated.

Using a spatula or spoon, dollop out a nice portion of the marscopne kaluha mixture to cover the lady fingers with.

Then do the same with the whipped cream mixture on top of that marscopone kahlua mixture. Repeat with the lady fingers and the rest until you end with whip cream on top.

Gently dust the top of the whip cream layer with some of your cocoa powder and then cover with plastic wrap. Place into refrigerator for at least 3 hours or overnight.

Serve with strawberries as garnish.

What I did with the left over creams and lady fingers?

Tiramisu Ice Cream – Of course!!

I literally had an ephinay as I was cleaning up the leftovers and did not want to throw out the 2 creams. I mixed it all together in one bowl, threw in the rest of the lady fingers that were left over and put it all into my saved glass ice cream jars. I froze it overnight and this morning for testing purposes – I had a huge dollop in my morning coffee – can I just say….HEAVEN!

I am thinking for those of you who are looking for a great drink tonight – a dollop of this ice cream with some champagne – would be an EPIC way to bring on 2013!

The post Tiramisu …so glad to see you! (2013) appeared first on the Patchke Princess.

This weekend was 6 years
6 years ago on friday…one of the happiest days of my life…
and it really was …
I thought I had found my perfect match.
memories of that day
the special moments, the happiness, the party
On that day…it was all true (at least for me)
and will always be with me…
bittersweet.

But we all know how that “fairy tale” ended.
and life moves on…
however dreams can come true
so
lets talk about other kinds of perfect matches.

Like finding A Bone Marrow Match
if you are desperate for one.
So many people who are very ill
are just one PERFECT MATCH away
from being cured of their sickness.

Sadly, many of them never find that life-saving perfect match.
Like my facebook friends 3 year old daughter
Ayelet Galina – a precious & feisty neshama (soul) taken from us way to early.
despite her perfect marrow match
complications were to much.

But that did not stop her parents -the truly incredible prime ministers of Ayelet Nation
to do whatever they can -
their grief never a factor
just an endless dedication
to raise awareness…money…help so many…
making sure that other kids & adults
get a shot at life

Just one swab
can save a life
as easy as that…
with my swab yesterday
I hope I can find my perfect match…
this is one
I KNOW
will have a happy ending!

The Gift of Life Bone Marrow Foundation’s Marrow Match Gala will celebrate and raise funds for the Foundation’s goal to help people find their life-saving match by having 11,000 new bone marrow match kits processed and entered into the bone marrow registry

With the uncertainty of everything that has been happening…
every chance that a CHESED opportunity comes our way
I highly recommend we grab it!

Here are some of my Favorite Pics of the Evening – for more follow me on facebook & Instagram @sarahlasry

Host Jessica Abo NY1 news & Kelly Rutherford “Gossip Girl”

my good friend Sari SInger, and my new buddies Keven Brown (30 rock) & Shannon www.goluckyduck.com

the cupcake & mousse sweet table that my pastry partner in crime SArah Goldstien of the Bakers Dozen & I put together for that night in the VIP room

Me & the beautiful & generous hosts on the red carpet

600+ people supporting a fantastic cause @marrow match gala

The post A Perfect Match…. appeared first on the Patchke Princess.

time for change
this recent hurricane
has started a storm brewing…
inside me.
the chaos of the last 2 weeks…
heck – the last 2 1/2 years…
has got to be …put to an end.

So… time for a little change.
or A LOT of change.

Change is good.
Change is what makes things better.
Change is what’s going to be on
my immediate agenda

1st up – NO MORE caring about what people think!
about ANYTHING!
I have to do what I do…
because in the end of the day
I know deep down
if I am happy with it
if my gut is saying…
this is the right thing to do…
well then…
that is really all that matters.
all the other white noise…
the “competition”
the “news feeds”
the “well meaning” friends that say “why dontchya” or “maybe you should…”
is a distraction
I can no longer afford
to indulge in.
so .. time to shut off
and listen to the voice in my heart…
change …is a crazy thing.

2nd up -give a lot TAKE a lot
I am not by nature a taker…
if it was my way…
I would be the giver in all things..
but sometimes…
your just not in a position…
sometimes…like my favorite song says…
you need a little help from your friends!
and you know what…
taking ….
is as much a good thing (for both you and them)
as giving…and sometimes…. more important.
so …I am learning…
when someone sincerely puts their hand out
I am going to stop hesitating…
and grab on.

Finally…BE DARING!
the first step in making a change
is the hardest.
you need to think…
then forget it all…
and just jump in
with your eyes closed.
what’s the worse that could happen?
oh wait…
the worst has already happen…
so what is there to be afraid of anymore?
because…
there is no time/age limit when it comes to change….
if you don’t at least dare to try
you will never know…
the one thing some of the most successful people
have in common…
they dared to do.
so…
me to.

a little change goes a long way

so yesterday…
I started with my hair… (lol – always wanted bangs!)
helped put a new look with my new attitude
today…
more change a coming…
stay tuned.

me in bangs… loving it – so happy I dared!

Chicken Soup with a Serious Twist : or Chicken Corn Chowder Soup

Last week I was not feeling so great, and the one cure everyone recommended was lots of Chicken Soup! I guess even though it has never been scientifically proven…chicken soup really is a great remedy for the common cold.

Especially now, with the weather here in the east coast being topsy turvey, freezing one day, a balmy 62 another, I have a feeling more colds are sadly in mine & Tunie B.’s future.
However, with a seriously stuffy nose, and a really bad head cold, I decided that my regular friday night chicken soup was not going to do the trick…I needed something I could actually taste despite the cold.

2 years ago I came up with a recipe that I have grown to love and make whenever I need to wake up my tastebuds and eat something comforting and filling – in one bowl. My Chicken Corn Chowder Soup. Talk about change…this is one chicken soup that has a lot of moxy!

The use of cayenne pepper, helps a ton, with clearing out your sinuses and giving you the chance to taste the delicious flavors that is this soup. If my cold is bad, I load up on the heat of the cayenne, if it is just a regular dinner, I tone things dow, quite considerably.

Best of all Tunie B. LOVES LOVES LOVES this soup. Corn & Chicken – her two favorite food groups!

Ingredients:
2 cups chicken broth or water

2 large boneless, skinless chicken breasts

Salt and pepper

1 package smoked turkey deli (about 5-6 slices)

1 onion, chopped

2 tsp. olive oil

½ tsp. chili powder

1 tsp. smoked paprika

2 tsp. dried cilantro

¼ tsp. cayenne pepper (more if you dare)

1 tsp. garlic powder

2 tsp. curry powder

salt & pepper to taste

2 15-oz. cans creamed corn

1 15-oz. can sweet yellow corn niblets

½ cup coconut milk

Directions:

Bring chicken broth to a boil in a medium saucepan. Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through.

Transfer chicken to plate and reserve broth. Using 2 forks and your hands, shred chicken into bite size pieces and set aside.

Sauté in the olive oil, the smoked turkey and onion in medium size soup pot or dutch oven for about 12-15 minutes until the onions have wilted and browned. Add all the the spices, mix well and cook for another 2-3 minutes.

Add both corns to the pot and mix, cook for 2 minutes. Add reserved chicken broth to the pot and bring to a boil. Simmer over medium heat until slightly thickened. Stir in the coconut milk and chicken and let it cook for another 5 minutes. Serve hot!

The post a little change…chicken soup with a serious twist appeared first on the Patchke Princess.

Ok
had a tiff with a friend
still not fully over it
but…
for the sake of peace
I gotsta to lift my shoulders and shrug
and say
“What the Kale?
what’s past is past
lets move on….”
Honestly,
I need to jump on this band wagon
because…
I know it is really a lost cause…
it’s a she says/she says kinda situation..
one that is sticky…(other friends in the mix)
no matter my hurt feelings
or my principals on the matter
I will not win this argument
and maybe…
I should not “win” the argument…?
so I am being taught a hard lesson
one that I am not a fan of
but non-the-less
it seems to be par for the course
in this day and age
when someone does something
you are not a fan of
or you truly don’t believe in
better for the peace of the situation at hand
to swallow your pride
swallow your hurt
let it all go and say…
“What the Kale?”
because
in the end…
you both know where you stand with each other
and better that you can
use that as a positive thing
than a negative one.
So on this Monday
after a very tuff weekend…
I gladly say…
“What the Kale!”
(I must admit – she said it first…so for that I am really grateful – because I don’t know if after all I have been through the last 2 years…I would have had it in me to muster the strength to say those words first)

What the Kale?
You might be wondering about my new obsession with this vegetable. Ever since last year, when one of my favorite healthy guest bloggers on Kosherstreet, Jackie Kest posted a recipe for her Kale Chips, I have been kinda fascinated by this green veggie wonder food.

The truth is if you are a fan of sites like pinterest and other food blogs (yes I admit – mine is not the only one LOL!) KALE and it’s uses in every type of dish has been EVERYwhere!

But since I am in the “jump-on-the-bandwagon” mode – I have hopped on to the delicious food phenomenon – and in my house it has been “WHAT THE KALE WEEK”!

I have made so far from one large bag – 3 outrageous soups and some chips!
Here are the first of my soups that not only has so little fat…it is seriously outrageously YUMMY!

Tunie B. has eaten it now for lunch and dinner 2 days in a row & I have given my left overs to my good friends the Libermans (my favorite health nuts) – who ate triples at dinner last night!

Kale Butternut Squash Mushroom Soup
(otherwise known as the Green Sludge Soup)
yields 6-8 portions

Even though this soup is not so pretty to look the taste makes up for it an in instant (and for those of my fans that celebrate Halloween – well this soup is a fun one to serve and dare them to eat).

Ingredients:
1 large onion, diced
2 tbsp. extra virgin olive oil
3 cups diced butternut squash (I used a large squash)
1 pint button mushrooms, diced
2 tsp. smoked paprika
2 tsp. garlic powder
1 tsp. ground mustard
2 tsp. curry powder
1 tsp. all spice
salt & black pepper to taste
1/2 lb (about 5-6 cups full) Kale leaves
1 quart vegetable broth
2 cups water

Directions:
In a 6 quart soup pot, sauté the onions in olive oil for about 5-6 minutes on medium-high flame.
Add the butternut squash and sauté for another 5 minutes. Add the spices and mushrooms and mix everything well. Cook everything for another 5 minutes or so and then add the kale. Mix it all together and add the broth to the pot. Lower the flame to medium and cover pot and cook for about 15 – 20 minutes till a rolling boil.
Remove lid and add water.
Using a hand blender, blend the soup until smooth. Replace pot on low flame until simmer and then serve hot.

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