My life has been
on the up track.
I guess at one point you can only go so far down
nature takes over
and it’s up up you go.
My Tuesdays now
are spent in my old stomping ground
the big apple
back to the grind
but the good….working kind.
Once a week
I get to play grown up at work…..& then play hookey
a few hours to myself every tuesday for….
new restaurants, events, adventures with old friends…
but my Tunie B.
always on my mind…
and I make sure that every Tuesday morning
when there is nothing up
but me and the squirrels…both foraging in our respective kitchens
I lug out my crock pot
and make dinner for my baby girl…
that will be hot and ready
the minute she gets home.
SO thus crockpot wednesdays are being born
because I don’t get to taste or see my culinary creations
till the wee late hours of the night
where I snuggle in bed with my sleeping beauty
as I eat a bowl of warm
I made 10 hours before.
life ain’t so bad…
Last night after work I was invited to the New COOKBOOK launch party of my friend and fellow cookbook author Susie Fishbein at the Pomegranate in Brooklyn. This chick puts me to shame LOL!
She can crank out cookbooks like nobodies business and this latest one
Kosher By Design: Cooking Coach
- I think is her Opus (seriously – her truly best one to date)
Normally I do not buy other kosher cookbooks as a personal policy – being in the business I don’t ever want to be influenced by what is already on the shelves. However of course, that does not mean my entire family (my mother, sister, sister-in-law, aunt, etc…) do not use Susie’s book ad nauseam when it comes to holiday cooking. (yes -you might be detecting a little professional jealousy in my voice )
But at this great event, I got her book for free in my awesome swag bag and had a real gander at it. Her attention to details, the pictures, the text, the obvious thought process that went into every technical aspect about the basics of cooking …was truly incredible.
I laughed at Susie when she called me as she was editing her book for the millionth time…”why are you obsessing I said – hand it in you will never get it 100% perfect!” But she was insistent…”one last time, I must make sure every detail is right!”
And folks…boy did she. The greatest compliment I can give her in my eyes…is that her new book reminds me of my favorite cooking magazine “The American Test Kitchen“. My love for that magazine is all about the details..the how & why a recipe works – and Susie delivers the same…all kosher and in delicious detailed abundance.
hmmm I might just have to kill her now.
For mure great pics of all my fun with some more foodie friends follow me on Instagram @sarahlasry
Slow Cooker Turkey Meatball Vegetable Rice Jumble
Funny enough Susie demoed her ground turkey recipe at the event…I promise I did not know when I made my crockpot meal that morning.
This recipe I like to call… a what ever is in my fridge recipe.
I was testing a month back thanksgiving recipes for a company
and my freezer is stock full of ground turkey still. That with the vegetables in my crisper draw and freezer I made a pretty tasty jumble of a turkey vegetable stew – healthy with very little fat and lots of yumminess that my daughter LOVED for dinner that night.
Ps – it was really delicious at 12am in bed to!
1 lb ground turkey
2 tsp. sweet smoked paprika
2 tsp. jerusalem spice
2 tsp. oregano
1 tsp. ground mustard
2 tsp. garlic powder
kosher salt & black pepper
1 white onion, diced
2 tbsp. olive oil
1 yellow zucchini diced
1 small box of frozen mixed vegetables (peas, carrots,corn, green-beans)
2 cups frozen broccoli
1 cup kale leaves
2 cups diced tomatoes
4 cups chicken or vegetable broth (can use water to)
1 box of chicken rice pilaf (with season packet)
In a small bowl, mix the turkey with all the spices. Once fully mixed make ping pong size meatballs with the spiced turkey.
In the bottom of the crockpot at 2 tbsp of oil and the diced onions. Add the meat balls and all the rest of the vegetables.
Pour in the diced tomatoes and broth and then the rice with its spice packet. Mix everything well with a wooden spoon and then cover and set for 6 hrs (high).
Serve in a large bowl with a deep spoon