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Vanilla Almond Frappuccino {Dairy-free}

1 Jan

vanilla-almond-frappuccino-jewhungry-blog

Winter break is almost over.  It’s Wednesday and just the fact that I’ve been feeling this since Monday means I’m not doing so well with ‘living in the moment’.  I needed this break.  I’m not sure there’s a single person on the school campus I work at who didn’t need this break.  I think the day we all had our lock-down procedure run-through (oh yes, because schools have now become a dangerous place to work, we all need to know where to go on campus in case an active shooter is on the premises) the faculty and staff of our school gave a collective sigh and thought, “How much longer until Winter Break!?” I capitalize “Winter Break” on purpose.  It’s very much a proper now in my book.  I need it.  I never thought I’d work at a school.  Heck, I never thought I’d be a school counselor.  Technically, I do not have a counseling degree.  I have my Master’s in Social Work and was originally hired to be a co-director of student life, which meant that I was hired to plan all the events on a private Jewish campus that make it feel a little bit like camp.  I was not 2 weeks into that job when I walked into a meeting that I thought was going to be about working with the kosher food bank but turned into a meeting about the possibility of transitioning into a position as a full-time middle school counselor.  Two years and a half years later, I can confidently say that saying ‘yes’ to that offer was one of the best decisions I ever made.

So now, here I am, in the middle of my third year working at a school in a job I was only semi-educated for and I’m realizing that the end of this Winter Break means the beginning of second semester and facing the reality that I’ll be moving on soon.  I gave myself a break from really thinking about the impending move to LA and start of my position as the Director of School Counselor for a very prestigious private Jewish day school.  It’s intimidating as h*ll.  But, I’m realizing that its time to face the facts that 2014 will be a massive year of challenges and change and boy, don’t I just LOVE challenges and change! (I don’t.  I don’t like either of those things at all).

And yet, it’s Wednesday and dang it, I still have half a week to live this Winter Break OUT LOUD! I’m pretty proud of the hubby and I for doing the majority of the things we said we were going to do during this time off.  We went to the Miami Zoo on Christmas day which, as it turns out, every other Jew in Miami decided to do.  We went to the new Perez Museum of Modern Art .  We also had some epic play dates with a dear friend from work and her insanely adorable daughters.  Mama did a little shopping, an activity that netted everyone some new threads, including mama and got to hang out with the one and only Jeremy Ashley, my co-creator of Jewhungry.  And, of course, I did A TON of cooking.  I also did a ton of coffee-drinking as our sweet little kiddo has decided to start participating in some serious sleep regression. YAY! I mean, who needs sleep, right? What a waste of time! Why would we be sleeping when we could be staring at the clock at 1:45 in the morning and praying to the sleep gds to please return our good sleeper.  Seriously, give. Her. Back.

The recipe below is one I based off a delicious iced coffee drink my local Whole Foods used to feature in the summer.  But since it’s Miami and it’s kinda always summer, I’m curious as to why it’s off the menu.  And since I’m doing a lot of coffee-drinking I figured I do some coffee-drink-making.  It seems like everyone’s got a coffee/chocolate combo but lately, I’ve been really digging on almond-flavored stuff thus, almond-flavored coffee. I hope you enjoy and if you do end up making this recipe, send a little ‘l’chaim’ up my way.

Coffee filtration system from Costa Rica.  It's HIGHLY sophisticated.  :)

Coffee filtration system from Costa Rica. It’s HIGHLY sophisticated. 🙂

Top with sliced almonds if you've got them.  It'll impress all your friends!

Top with sliced almonds if you’ve got them. It’ll impress all your friends!

A photo-montage of Winter Break.  Enjoy.

hair

We hung out at home a lot. The ultimate stay-cation

Who wants to look at gorillas when you can stop for a belly-button search?

Who wants to look at gorillas when you can stop for a belly-button search?

We got new shoes! She got slippers and mama got super-unnecessary-but-definitely-awesome-motorcycle-boots.

We got new shoes! She got slippers and mama got super-unnecessary-but-definitely-awesome-motorcycle-boots.

My little family

My little family

After her bout with food poisoning -- a drive in the car to help induce napping.  She would NOT let go of those pretzels.

After her bout with food poisoning — a drive in the car to help induce napping. She would NOT let go of those pretzels.

The morning-after food poisoning drive that took us to Wynwood.  The kiddo slept while we roamed the streets checking out the street art.

The morning-after food poisoning drive that took us to Wynwood. The kiddo slept while we roamed the streets checking out the street art.

Met up with this incredible guy.  That's right, it's Jeremy, part of the original Jewhungry team. We like to go to outlet malls and pose hipster-like with alligators dressed up like Wonder Woman.  What? You don't?

Met up with this incredible guy. That’s right, it’s Jeremy, part of the original Jewhungry team. We like to go to outlet malls and pose hipster-like with alligators dressed up like Wonder Woman. What? You don’t?

Checking out the new Perez Art Museum Miami

Checking out the new Perez Art Museum Miami

Our NYE ritual -- homemade sushi, Prosecco, an air mattress, all the pillows we have. the balcony + a movie on the laptop.

Our NYE ritual — homemade sushi, Prosecco, an air mattress, all the pillows we have. the balcony + a movie on the laptop.

Props to my girl, Tara, for the awesome W mug.  Also, yes, I know what that filter looks like.

Props to my girl, Tara, for the awesome W mug. Also, yes, I know what that filter looks like.

Vanilla Almond Frappuccino

Ingredients:
Recipe will make 3 – 4 drinks

1 Cup unsweetened vanilla almond milk
1/2 – 3/4 Cup extra strength coffee (double up on your typical brewing scoop amount but maintain same water amount)
1 Tbsp granulated vanilla sugar (or regular sugar will do)
OR
Instant coffee works here as well – again, double up on what the directions call for in terms of coffee/water ratio
CHILL COFFEE BEFORE USING
1.5 Tsp vanilla extract
1 Tsp almond extract
Chia shot – (just to feel a little better about drinking a frappuccino)
2 Cups of ice
Pinch of salt
Sliced almonds for topping

How:

Make double-strength coffee by brewing with twice the coffee required by your coffee maker(that should be 2 tablespoons of ground coffee per each cup of coffee). Chill before using.

Once coffee is properly chilled, combine all the ingredients in a blender and blend on high-speed until ice is crushed and drink is smooth.

Pour into tall glass and marvel at how you just created a delicious, full-flavored coffee beverage for a fraction of the price.  Pat yourself on the back.

vanilla-almond-frappuccino-jewhungry-blog

Kale & Butternut Squash Quesadilla? Yay! New Years? Meh.

29 Dec

quesadilla-kale-butternut-squash-jewhungry-blog

 

For the passed several years, New Years has been a weird time for me. It’s not for the regular, semi-cliched reasons either. I don’t get sad when I reflect and let it sink in that yet another year has come and gone, though I do get blown away by how quickly time truly does go by. Nope. New Years has become a weird, confusing time for me lately because, well, I already did New Years.

As observant Jews, my husband and I celebrate the new year in the Fall during Rosh Hashanah, known to the world as “Jewish New Year”. That’s the time of year that I get a bit more reflective and/or contemplative. That’s the time of year that I seek to change negative behaviors I see in myself while maintaining the good stuff I see in myself. It’s during this “New Years” that I reach out to old friends to tell them how much I miss them and to make promises to be in contact more often, though we both know it’s probably not going to happen. And because we read the same portion from the Torah every Rosh Hashanah, it’s so much easier to remember just where I was the year before, both spiritually and physically.

I’ll never forget Rosh Hashanah from three years ago. I sat in synagogue listening to the haftorah story of Hannah and her desperate want/pleads to have a child. I sat in that service and so identified with her. My husband and I desperately wanted to be pregnant. I don’t think I ever prayed so hard as I did that new year—begging Hashem to bless us with a child and asking Gd if he/she wouldn’t mind glossing over some questionable behaviors from my early 20s and maybe focusing more on my recent work to help up the blessing ‘ante’. Sure enough, one year later, we brought our 6 week-old baby with us to the very same synagogue to listen to the very same Torah portion and I truly never felt more grateful (or tired. She was only 6 weeks old, after all).

So, you see, this whole December 31st/January 1st thing isn’t such a big deal over here. Now, I’ll take any excuse to by champagne on sale and I do love the glitter that comes with this New Years (mental note: Find way to bring more glitter into Rosh Hashanah), but we already had our New Years’ time of intense reflection. We still do a little count down because we are citizens of this Earth and I do LOVE watching the ball drop from Time’s Square (mental note: Find way to bring a giant ball drop in Time’s Square into Rosh Hashanah) but we don’t go all out for New Years. Last year we started a little tradition of making homemade sushi and setting up the air mattress on the balcony for dinner and a movie al fresco but chances are, I’ll be asleep by 11.

Happy New Year.

There's no "i" in "Team", but there is kale.

There’s no “i” in “Team”, but there is kale.

 

Ok, I made this recipe last Tuesday and I have to say, it’s one of my new favorites. The crispness of a lightly buttered and fried tortilla mingled with the soft, sweetness of butternut squash and Monterrey Jack cheese just does good things to me. You don’t need a lot of spice to this recipe because the natural flavors of the veggies and cheese do it for you. Make sure your kale is chopped small so you can easily get a good bite out of it once it’s in the tortilla and enjoy!

As you can see by the pan, I really do cook these here recipes.

As you can see by the pan, I really do cook these here recipes.

 

Nerd alert: I honestly do pay close attention to what goes in which layer when I make a quesadilla.

Nerd alert: I honestly do pay close attention to what goes in which layer when I make a quesadilla.

 

 

Cheese: It's the glue that holds us (and this quesadilla) together.

Cheese: It’s the glue that holds us (and this quesadilla) together.

 

When it comes to quesadillas, it really is ALL about what's inside.

When it comes to quesadillas, it really is ALL about what’s inside.

Kale and Butternut Squash Quesadilla:

(Makes 3 – 4 Quesadillas)

What:

1 Cup of kale, destemmed and chopped small
1 Cup of roasted butternut squash (see roasting direction here)
2 Cloves of garlic, diced
1/2 Tbsp cumin
Salt
Pepper
3 Tbsp of oil – Coconut or olive works nicely
Flour or whole wheat tortillas
Butter – for pan
1/2 – 3/4 Cup shredded cheese (I recommend Monterrey Jack or white cheddar)

How:

Break out a sauté pan, turn the stove to medium, and put your oil of choice in the pan (coconut or olive are my go-to). Thrown in your kale and sauté for just 1 minute. Next, throw in the garlic and sauté for another minute or so or until kale is bright green. Remove for heat immediately, place in separate bowl and set aside.

Next, wipe the pan down with a paper towel and put a little bit of butter in it. Turn the heat to medium low and place one tortilla in the pan followed but a layer of shredded cheese. Next, add your sautéed kale/garlic mixture and top that with a heaping scoop of butternut squash. Smush the squash down a bit so it’s evenly spread out in the center of the tortilla. Next, add another layer of shredded cheese and the other tortilla. Once that final tortilla top is on, give the quesadilla a nice final smush so that everything gets nicely “stuck” together. Let tortilla sit on the heat for 2-3 minutes, checking a few times to make sure it’s not burning. The secret to the perfect golden and melted quesadilla is too cook it slow and low (heat). After you’ve checked and the bottom tortilla looks good and golden, carefully flip quesadilla over using a wide spatula. If you feel it necessary, and I ALWAYS feel it’s necessary, add a bit more butter to the pan and make sure it gets under the new bottom tortilla. Let sit another 2-3 minutes, checking for perfect golden-ness. Once done, remove and serve hot with favorite toppings (my go-to are sour cream, Sriracha and cilantro).

Kosher Connection Round-Up: Two Ultimate Thanksgivukkah Latke Sandwiches

17 Nov
Challenge Accepted

Challenge Accepted

Traditions.  I’ve been thinking a lot about traditions lately.  My husband and I don’t really have a lot of traditions.  We’ve been together for five years and married for three and I feel strongly that that’s long enough to have some actual traditions but we just don’t have any.  I would assume that part of the reason for this is because in the 5 years we have been together and 3 years of marriage, we’ve lived in a number of cities (Jerusalem, Ann Arbor, and Miami).  We haven’t actually been anywhere long enough to set up shop and cultivate some serious traditions.  I often read or hear about families who have long-standing traditions of this or that and it sounds really, really nice.  I’d like to get me some of those traditions, if you please?

Kids: The eat for 2 minutes and play for 2 hours.

Kids: The eat for 2 minutes and play for 2 hours.

One tradition we won't drop: Mommy and Siona photo shoot on Thanksgiving (this was last year's).

One tradition we won’t drop: Mommy and Siona photo shoot on Thanksgiving (this was last year’s).

Six adults and one child ate all that delicious, homemade grub.

Six adults and one child ate all that delicious, homemade grub.

The closest thing my husband and I have come to an actual tradition is hosting Thanksgiving.  We have hosted every Thanksgiving we’ve had since moving to Miami in December of 2010; all two of them.  Each year we’ve had our dear friends (and fellow food-lovers), Adam and Francine (check out her yummy food blog here) and their son, Matan come for dinner and this year is no exception.  I have such amazingly fond memories of our Miami Thanksgivings that now, with this impending LA move on the horizon, I feel that what was to become a tradition will be bittersweet this year.  Our Miami Thanksgiving is precious.  It’s ballsy to say, but no grandparents are allowed.  It’s just my our urban family and, now that my husband’s brother and his family have moved here, siblings.  But that’s it.  We drink beers, we eat A LOT and let the kids run wild.  I have no doubts that this year will not disappoint.

Composing the Masterpiece

Composing the Masterpiece

Who needs bread?

Who needs bread?

Well folks, I think it’s safe to say that the “Thanksgivukkah” horse is dead.  It is so very, very dead.  But just in case it isn’t quite dead yet, I went ahead and accepted my own challenge of creating the ultimate Thanksgivukkah sandwich.  Actually, because I’m a glutton for punishment, I made TWO Thanksgivukkah sandwiches; one to be created using all those glorious leftovers from your Thanksgiving dinner and the other as a beautiful dessert/breakfast/side dish.  I had posted the question on the Jewhungry Facebook page of whether or not a sandwich with latkes as the ‘bun’ was too much but, come on, if you like Jewhungry on Facebook chances are, you are all in favor of a sandwich that has latkes for a bun (and chances are, we would get along swimmingly).

For the sake of my own sanity, I did not roast an entire turkey from scratch nor did I make a batch of my mom’s stuffing recipe.  Instead, I used turkey tenderloin and organic, kosher instant stuffing.  The savory sandwich was, in a word, ridconulous.  It tasted so so good.  And because I started making them at 7am on Sunday morning, my husband, baby daughter and I ate them for brunch at 11am.  This was a true labor of love.  This month’s Kosher Connection round-up theme was “Thanksgivukkah” and well, what better way to mash-up your Thanksgiving turkey and your Chanukkah latke than an actual mash-up . . . on your plate and in your belly.  Enjoy!

Just in case you need help breaking it down.

Just in case you need help breaking it down.

I think cranberry aioli is really really pretty.

I think cranberry aioli is really really pretty.

Savory Sweet + Russet Potato Thanksgivukkah Sandwich

Ingredients:

Tradition latke recipe found here
Turkey tenderloins
3 Tbsp olive oil
Rubbed sage
Garlic powder
Thyme
Pepper
Stuffing – either homemade or instant will work (you decide)
1/4 Cup mayonnaise
3 Tbsp Canned jellied cranberry sauce w/whole cranberry chunks
1/2  lemon, juiced
Green leaf lettuce
Gravy (for the sake of my sanity and this recipe, I used instant vegetarian gravy)

How?

(I’m assuming you already having stuffing ready for sandwich-making.  This recipe does not include a stuffing recipe but there are PLENTY out there so feel free to Google).

Before you start with the latkes, pre-heat the oven to 400 degrees.  Line a baking sheet with tin foil and set aside.  Wash and dry your turkey tenderloins. Lay side-by-side on the tin foil-lined baking sheet.  Drizzle the tenderloins with olive oil and the dry spices listed above.  Using a basting brush, brush the olive oil and spices so that they are evenly dispersed on the turkey.  Put in oven and roast for 25 – 30 minutes or until juices run clear.  Once finished, set aside.

Find the method for the traditional savory latke recipe here.

Once you have completed making all your latkes, set to the side an start mixing your cranberry aioli.  Combine mayonnaise, cranberry jelly and lemon juice into a bowl and whisk until well combined.  Add more cranberry or mayo for your liking.

For assembly:  My husband and I are big believers in the even-spread and the importance of the art of layering a sandwich (have i mentioned that we are of nerd-like quality?).  Therefore, I recommend the following for composing your latke sandwich:

Latke Side One:  Cranberry aioli and stuffing
Latke Side Two:  Small leaf of lettuce, turkey, gravy

Lay side one onto side two and go. To. Town.

And just in case you have room for dessert . . .

And just in case you have room for dessert . . .

Cinnamon Sweet Potato and Apple Latke Sandwich with Chocolate Gelt and Coconut Milk Whipped Cream {Latke recipe adapted from Smitten Kitchen}

Ingredients:

Find coconut milk whipped cream ingredients and method here.

(Makes 8 – 10 latkes)

3 Medium sweet potatoes
2 large, tart, and firm apples such as Granny Smiths
1 Tbsp lemon juice
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1 teaspoon baking powder
2 large eggs
Sunflower oil
Dark chocolate gelt

How:

First, set up a large bowl of ice water in the sink.  You will pour the shredded sweet potatoes and apples in the ice bath immediately after shredding.

Peel and core apples and sweet potatoes.  Using the large holes of a box grater or in a food processor, shred the apples and sweet potatoes (they can be done in the same bowl). Transfer to the ice bath so as to prevent browning.  Let soak for a few minutes while you clean out your food processor.  Next, transfer to a clean dishtowel or cheesecloth sling and wring out as much juice as you can.

Transfer grated sweet potato and apple mixture to a medium bowl and toss with lemon juice. In a small dish, whisk flour, sugar, cinnamon and baking powder and toss with the sweet potatoes and apples, coating them evenly. Whisk eggs in this small dish until lightly beaten and stir into sweet potato-apple-lemon-flour mixture.

Add sunflower oil to a large frying pan that reaches a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. Scoop mixture out with large kitchen spoon (usually I loose the spoon after a while and just get in there with my hands). Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid. (If you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).  Shape the sweet potato/apple mixture into a tightly compacted disk.

Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.

The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.

Continue shaping the latkes in this way, using 2 tablespoons of mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy. Remove the latkes from the frying pan and let oil soak on paper towel.

For Assembly of Sandwich:

Place a chocolate gelt coin on each latke.  Top with a dollop of whipped cream and either eat separately or place one on top of the other and, I don’t mean to be redundant, go. To. Town.

Why eat them separately?

Why eat them separately?

Wait for it . . .

Wait for it . . .

When you can make it a sandwich?

When you can make it a sandwich?

Mini Vegan Chocolate Chip Berry Pies + Coconut Milk Whipped Cream

27 Oct

image (1)

I am so tired. Oy. Vey. It has been a week. I think it’s been like two weeks in one, no? You ever have that feeling? I don’t even really have the energy to write anything witty. I am, however, so excited about this recipe so I’ll spare you the usual exceptionally long post and share a few short things:

1. My first blog post for The Huffington Post was published on Friday. I am very proud of the work it took to get there, much less the post itself, and the amazing feedback I’ve gotten from friends and strangers. Thank you to all who posted it on various social media outlets and most especially, to those who actually read it! I am so grateful. Find the post here.

2. Buzzfeed stole my picture! So there I was coming back online from a restful (slept 10 hours Friday night and took two naps on Shabbat. HOLLER!) and quiet Shabbat when I notice that I’ve got 20 text messages waiting for me. And then I notice that I have an exceptional amount of notifications on Facebook too. Well, turns out Buzzfeed posted a hilarious round up of 50 Things Only 90s Girls Would Understand and they used a picture of me from my high school days (circa 1996) I had posted on a blog post I wrote way back in March. Yep. Just me and Drew Barrymore and all our choker-wearing glory. My friend, Ali, thinks I “won the Internet”. Well, if winning the Internet means having your non-professionally edited and enhanced Sophomore (?) yearbook picture splashed right next to an uber-vamped Drew Barrymore, well, I’d like to ‘lose’ the Internet next time. please. Oh, and to top it off, they dubbed me “WordPress”. No name. No permission asked for usage. Just a picture of me from almost 20 years ago with “WordPress” on it. Awesome.

3. Decisions have been made. The next step is upon us. More to come.

In the meantime, I had this recipe in my head for quite a while but knew it needed something. And then my girl, Samantha, from The Little Ferraro Kitchen posted her delicious sweet potato pie with coconut milk whipped cream and I thought, “That’s it!” Since we are exactly one month away from Thanksgiving and my kosher-eating self will need a parve (a.k.a vegan) dessert on hand (plus a grain-free dessert for my grain-free family members who I hope will be visiting us again for Thanksgiving this year), I wanted to adapt my versatile grain-free brownie recipe into a fresh and delicious pie. The recipe turned out to be so delicious and so easy. It has a little bit of sugar in it but other than that, it’s a pretty healthy dessert. I let my 14 month-old go nuts on some of the ‘crust’ mixture with minimal guilt and that’s saying something!

If you do decide to try this recipe, and I hope you do, the trick with the whipped cream is to chill EVERYTHING before whipping. EVERYTHING. Take that can of coconut milk and put it in the fridge for at least 6 hours. Grab your mixing bowl and your mixing attachments and put them in the refrigerator as well. It will be the difference between actual whipped cream and frothy coconut milk. There are further instructions where the recipe is listed so make sure you read through before starting.

I used regular-sized muffin tins + parchment paper to make pie 'crusts'.

I used regular-sized muffin tins + parchment paper to make pie ‘crusts’.

Tiny pie crust - No grain, all glory.

Tiny pie crust – No grain, all glory.

Bring on the color.

Bring on the color.

Add a dollop of coconut milk whipped cream.

Add a dollop of coconut milk whipped cream.

It would be delicious even without whipped cream.

It would be delicious even without whipped cream.

One last look at the yumminess.

One last look at the yumminess.

Mini Pie of Deliciousness

Mini Vegan Chocolate Chip Berry Pies + Coconut Milk Whipped Cream

Ingredients for Crust:

Adapted from my own recipe for Raw Brownie Bites (Make sure to omit the oats for a grain-free version. Keep them if you don’t mind a grain or two).

  • 2 Cups of dates, seeded and chopped
  • 1/4 cup oats (I used gluten free)
  • 1 cup walnuts
  • 2 1/2 Tbsp milled flaxseed
  • 3 Heaping TBSP of vegan cocoa powder
  • 1 1/2 Tbsp vanilla extract
  • 1 – 2 Tbsp organic maple syrup (depending upon your taste—start with 1 and if you make it again, up to 2 if it wasn’t sweet enough for you)

**Extra cocoa for rolling the bites in afterwards if want an extra chocolate punch.

Coconut Milk Whipped Cream (Recipe straight from my girl, Samantha, at The Little Ferraro Kitchen)

  • 1 can coconut milk, chilled
  • 2 Tbsp powdered sugar

Mixed Berry Filling:

  • 1/2 Cup Strawberries, hulled and chopped
  • 1/4 Cup Blackberries, chopped
  • 1/4 Cup Raspberries, chopped
  • 1/2 Lemon, juiced
  • 1/2 Tbsp Demerara Sugar

Crust How-To:

I used regular-sized muffin tins to shape the crusts but a ramekin will work just as well.

Cut pieces of parchment paper into squares about 8 in. by 8 in. or large enough that when placed into the muffin tins there is an excess of paper sticking out.

Place all ingredients in a food processor. Process until well combined—to about the count of 30 or until the ingredients have a dough-like consistency. If you feel like it’s a bit dry due to too many walnuts or oats, just add a bit of water, about 1 tbsp at a time, until you get that doughy consistency. Once you’ve attained your desired consistency, scoop out enough ‘dough’ to form a ball about the size of a tennis ball. Gently press the dough ball into the parchment paper-lined muffin tin and shape to the entirety of the tin so that a ‘crust’ forms. Your crust should be thick enough to hold the filling but thin enough so that it doesn’t take over the pie flavor. Do this until you run out of ‘dough’. Refrigerate uncovered for at least 30 minutes.

Coconut Milk Whipped Cream:

If you haven’t already, open the coconut milk can and pour out the water in a separate bowl (Save it and use for smoothies, soups, etc). If you’ve been chilling your coconut milk in the refrigerator for several hours in prep for this recipe, the watery part of the coconut milk will be at the bottom of the can so pour slowly and make sure to omit the watery part at the end.

Pour the thicker coconut milk in your chilled mixer and begin to whip starting on low and gradually moving to medium-high setting. As soon as it begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.

Fruit Filling:

Place all your chopped fruit into a mixing bowl. Add the lemon juice and sugar and mix until well combined.

Assembly:

Once your crusts have refrigerated, scoop fruit filling into each pie; enough so that the is a ‘mound’ of fruit filling. Top with a dollop or two (or three) of whipped cream. Enjoy!

Recipe Round-Up – 12 Gluten-Free Sides and Salads — Holiday Menu-Planning

27 Aug
Gluten-Free Holiday Menu-Planning

Gluten-Free Holiday Menu-Planning

So . . . don’t panic, but Rosh Hashanah is a week away! AHHH (insert panic here)!!! Thank Gd, we will be traveling to Asheville, NC to spend the week and the holiday with my mama. And, as a special treat, my brother and his family will be joining us as well. I’m so FRIKKIN’ excited. Anywho, my sweet nephew has been on a gluten-free diet for roughly a year now, give or take a few months. He was having some behavioral struggles that were uncommon for him so after doing analysis of his behavior, keeping food charts, and trying various diets, etc., what my sister-in-law and brother realized is that gluten was having a really negative effect on him. The results of taking gluten out of his diet has been pretty phenomenal and therefore, we want to accommodate this in our very first gluten-free Rosh Hashanah! So, since I was on the hunt for delicious gluten-free recipes that could either be made on the spot or defrosted for the holiday, I bring to you a gluten-free recipe round-up of salads and sides. You’ll find 12 delicious and drool-inducing recipes in the list below. Of course, these recipes could fill the menu for any occasion but in the meantime, I hope they help you in your own holiday menu-planning, for whatever that holiday may be. I wish you a L’shanah Tovah (Happy New Year), a happy Tuesday, and a happy week!!

Spaghetti Squash with Veggie Marinara from Jewhungry

Spaghetti Squash with Veggie Marinara from Jewhungry

Spaghetti Squash with Veggie Marinara

Apple Butter Nut Squash Gratin from Kitchen Treaty

Apple Butter Nut Squash Gratin from Kitchen Treaty

Apple, Butternut Squash, and Leek Gratin

Chutney-glazed Stuffed Acorn Squash by the Gluten-Free Doctor

Chutney-glazed Stuffed Acorn Squash by the Gluten-Free Doctor

Chutney-glazed Stuffed Acorn Squash

Roasted Eggplant Salad

Roasted Eggplant Salad from Wine and Glue

Roasted Eggplant Salad

Mango Lime Confetti Slaw

Mango Lime Confetti Slaw from Healthy Slow Cooking

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Grilled Cauliflower with Basil and White Balsamic Vinegar from Everyday Maven

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Herb Roasted Sweet Potatoes from The Overtime Cook

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Mommy Blogs and Meatballs: A Blogdentity Crisis

24 Aug

This week was an interesting one. A rollercoaster of emotions, if you will. It was the first week back at school with the kiddos so I was up at 6ish every morning and at work by 7ish, which meant I was gone before Siona was awake. I was exhausted but running on buckets of coffee and adrenaline. Though it’s my 3rd year in my job as a school counselor, this was my first time at the first week of school in my job. The first year I was still in my original position as Student Life Director and the second year I was on maternity leave. I was nervous and overwhelmed. I also took over as ‘senior’ school counselor in the Middle School, which didn’t help my anxiety. I was trying to train our new counselor while tending to the needs of my students and colleagues. And though this past week I survived on adrenaline, iced coffee and water, I thrived on being able to be there for my students; being able to be there for one of my new 6th graders who sobbed for over an hour in my office in fear of Middle School and my 8th graders who are already freaking out about high school and college.

One of the many ridiculous things I do for my students -- dressing up as Effie from the Hunger Games for Color War back when I was pregnant.

One of the many ridiculous things I do for my students — dressing up as Effie from the Hunger Games for Color War back when I was pregnant.

While I was kicking a** and taking names in my role as school counselor, this blog wasn’t fairing so well and it was bringing me down. This summer allowed me a bit more freedom to be present for this blog, which made me really happy. I finally was able to interview my friend, Zak the Baker. I made the fried chicken recipe that had been living in my head and I finally was able to write down my own love story. It felt wonderful to have the time to do all that. But this past week brought on the realization that, once again, my free time is extremely limited. And then, on Thursday morning, I received an email in my inbox from a blog I follow (or, now, used to follow). The blogger is an incredible writer and, in my estimation, would fall into the category of ‘mommy blogger’. She writes about her adventures with her young daughters set against the back drop of Montana. Her Instagram account should be sponsored by the visitors bureau of Montana, the pictures are that incredibly beautiful. But that’s besides the point. This post was about her living her dream of quitting her job so that she could be home with her girls. As beautiful and ethereal as this post was, it also enraged me a bit. I felt badly about having these feelings of anger. And, as I like to remind my students, no one can “make” a person feel anything. Instead, we allow these feelings to occur. We give them life and this post was bringing all sorts of life to some not-so-nice feelings for me that I really needed to get to the bottom of.

I don’t know this woman in the slightest. I follow her on Instagram and read her posts but I don’t know her. I don’t know her except what she wants me and the rest of the world to know about her. And please don’t misunderstand me, she seems like a lovely person. It’s not necessarily her that I take/took issue with. I think this post came at the wrong time for me, personally. I had barely seen my daughter all week. I only saw her for an hour on Wednesday, between coming home from work and then having to go back for a parent night. One hour out of 24. And here I was, reading a post about how this woman got to leave her day job and now spends her days going on adventures with her daughters. So yes, bad timing.

She gets me.

She gets me.

I ended up writing a comment about how I thought her post was beautiful but that it was also difficult to read as I too dream of being at home with my daughter but I can’t. She wrote back because that’s the type of blogger she is; always wanting to be there for her readers. But what she wrote back enraged me even more. She responded with all the write buzz words/phrases, ‘walking in the path of your dreams’, ‘walking with your heart and soul’, like a new Oprah for the hipster mommy-set.

And while I appreciate the conversation, what I realized this morning, after finally getting a solid 11 hours of sleep (Gd bless Shabbat), was that not anywhere in her post or in her response did she talk about the privilege of being able to stay at home and ‘live your dreams’. And then I realized that though this blog of mine is technically a food blog, I sometimes delve into the ‘mommy blog’ world, which, I now clearly understand, is not the place for me. My sister-in-law, Caitlin, of The Joy of Caitlin, had a very sweet post published by the Huffington Post this week. She worked really hard to get it out there—posting it all over the place, and she absolutely deserved to have it posted. So I thought, why not follow her lead and try to get more stuff out there. I tried posting the only post I could find in my blog archives that I though would fit into the ‘mommy blog’ or parenting category. I took 20 minutes out of my work day on Friday to post it on various parenting/mom pages and bloggers but it just didn’t fit. Hell, one of them flagged me for spam, which I thought hilarious. But with that notification that someone thought my post was ‘spam’ came the realization of what I was doing. I was trying to fit a pentagon into a round hole. This community is not for me. I love reading my food blogs and I am so appreciative of the community of food bloggers I’ve become close to via the Kosher Connection and Instagram but the circle on mommy/parent bloggers is another realm and though a lot of them speak of light and peace, the general feeling I have is that it’s a competition of who has the most hipster dressed kids and appearance of a near-perfect life. And if you’re thinking I sound a little angry or frustrated, I am. In all my mommy/parenting blog reading, I have not once read the term ‘privilege’. Not once has one of these bloggers spoken about the privilege of staying home; the privilege of breastfeeding; the privilege of eating organic or ‘clean’. Every time one of these parent bloggers posts a meme on their Facebook page about the evils of formula or GMOs or baby cereal or the like, I wonder if they’ve ever thought about the countless moms and dads who don’t have the privilege of buying GMO-free, or organic or whose breasts didn’t quite work out as expected; much less stay at home to be with their children, and what that must feel like for that parent on the other side of their meme. Have they ever thought about privilege? Thanks to social work school, I think about it all the time. It’s a privilege I have this computer so that I can write down my thoughts. It’s a privilege that I have amazing friends and family who support me. It’s a privilege I can afford daycare and still have enough cash to pay rent and occasionally shop at Whole Foods. People don’t like thinking about privilege because they feel they have to apologize for it, but that’s not how I see it. If you can acknowledge it and not take advantage of it or acknowledge it and be self-aware enough to recognize what it means for those who don’t have it, well then, that’s a different story. That I can support.

Late-night blogging.

Late-night blogging.

And so when this particular mommy blogger’s post landed in my inbox I thought if I calmly comment, maybe I’ll get over my feelings of frustration. But I didn’t. In fact, it got a little worse for me. When the blogger responded to my comment that she advocates for the ability to ‘change our minds’, I thought to myself, ‘wow, what a privilege it is to even think that that’s always an option’. I can change my mind until I’m blue in the face but the fact of the matter is that I can’t afford to stay at home with Siona. And what would I miss if I did (besides food, shelter, health insurance and the like)? I’d miss the amazing community of people I’m surrounded by at work. I’d miss learning from them and laughing with them. I’d miss the diversity of thoughts they bring to my life. Some of these people are women with children, some of them don’t have any children. Some are married and some are not. Some of these people are men. Some of these people are white, some black, some Jewish and some Catholic. Some or straight and some are gay and the majority of all these folks are humble and self-aware. And, just like in real, I crave that diversity of mind and spirit in my online world as well. So, I’m giving up on my attempt to fit into the mommy world and instead will just be whomever it is I am . . . just like in real life. I will give time to the blog and let it develop organically (no pun intended) into whatever category it fits into, if at all. I will stop following all these other mommy’s on Instgram whom I first started following way back in the depths of post-partum depression, when I needed reminding that children do eventually sleep and that parenthood can be fun. We just don’t seem to have anything in common anymore. I will stick to food and family and see what comes.

And as for the recipe? Well, these are my most favorite meatballs. They are not gluten-free, but could be. I sometimes make them with veal and sometimes a mixture of veal and ground beef but usually with ground turkey. They are kind of like Thanksgiving all rolled into a delicious ball. I hope you enjoy and I thank you for reading.

For her.

For her.

Thanksgiving Meatballs:

What

1 package of ground turkey
3 tbsp olive oil
1 small onion, diced
2 carrots, diced
1/2 pint of button mushrooms, diced
1 clove of garlic, diced
Dried bread crumbs, preferrably challah, diced into small chunks (should be bigger than store-bought bread crumbs but not bigger than croutons)
1 egg
Thyme
Sea Salt
Pepper
Rubbed Sage

For the Stove Top*

Vegetable or Coconut Oil
1/4 Cup all-purpose flour

*I go back and forth between frying and baking these meatballs . . . depending on my mood. If you do decide to bake rather than fry, bake on a greased baking sheet on 375 for roughly 20 minutes

Those Colors!

Those Colors!

Those Look Like Ping Pongs, right?

Those Look Like Ping Pongs, right?

How:

Pour the olive oil in a deep frying pan with a flat surface. Let sit on medium heat for a few seconds. Saute the onions until transparent. Add the carrots and stir, sauteeing until carrots are golden. Add the garlic and continue sauteeing for another minute. Finally, add the mushrooms an saute for another minute or two. Sprinkle the mixture with a dash or salt and pepper, stir and pour into a separate bowl and set aside.

Preparing for Frying or Baking

Preparing for Frying or Baking

In a large bowl, combine ground turkey with the vegetable saute mixture, bread crumbs, egg, a dash more salt, pepper, thyme and finally, the rubbed sage. Stir mixture until well-combined (I use my hands and really get into there). Meanwhile, pour your flour into a small bowl and set on the stove near your frying pan. Also, in preparation, set out a plate with a few layers of paper towels in order to soak up some of that yummy grease after frying. After setting up, roll your meatballs into balls the size of ping pongs and set on a plate.

Post-baking

Post-baking

Hello little friends.

Hello little friends.

Once done shaping your meatballs, place frying pan on the stove over medium-high heat and pour in enough vegetable (or frying oil of choice) oil to cover 1/2 inch of the bottom of the pan. Roll each meatball into the bowl of the all-purpose flour so that each meatball is lightly covered in a flour dusting. Place 5 – 6 meatballs in the pan for frying, making sure to cook evenly on each side, giving about 4 -5 minutes of cooking for each ball. Once done, place on paper towel for grease-soaking.

A Shabbat staple

A Shabbat staple

Life Buoy: Love + Venetian Pizza

8 Aug

The second in our August Love Stories comes from Katia Bishops, the incredibly talented creator and blogger of IAMTHEMILK. I was blessed to discover Katia through several avenues, one being that of fellow blogger and my sister-in-law, The Joy of Caitlin. Katia speaks from the soul and does so with humor and authenticity. She doesn’t try to push any agenda but rather, wants to tell a story; her story.

Katia is a mother of two boys, 4 Year Old and 11 Month Old, currently on mat leave, fulfilling a lifelong dream of writing and making people laugh. And cry, which was not her dream nor intention. Katia writes about her children and occasionally about her husband, 37 Year Old. The serious stuff she writes about includes infertility, miscarriage and immigration. You can find her blogging at IAMTHEMILK (http://iamthemilk.wordpress.com) and on Twitter @KatiaDBE.

When I emailed Katia to ask her if she’d write for the series, I never thought she’d say ‘yes’. Not because she doesn’t seem incredibly kind in her writing, but because she’s like, famous and stuff in the blogging world. I admire her honesty and where she’s taken her blog so for her to agree to contribute and to add a recipe, well, we’re in for a treat folks.

Katia and Husband

Katia and Husband

A Life Buoy

A life buoy thrown to me in moments of deep all encompassing darkness. Moments that represented my ultimate failure. Moments that represented my ultimate vulnerability. Moments when I felt most exposed to the elements, usually in the form of people, were cushioned by you.

I’m sure you know by now that my Achilles Heel is the need to avoid conflict and to please all in the name of being accepted, being embraced. Some of the worst moments in my life were when I failed at that. Like the time when I lost that opportunity in London after much abuse from my millionaire brat of a boss. You know what I’m talking about. Failure at excelling, failure at independence, failure at the hopes built around this. I felt like I was quickly falling into a dark and very deep and wide pit. I’m not sure that you know that it was your life buoy that pulled me out.

I’m sure you remember October 2011 when we’ve received the devastating news about my second pregnancy, the one we were fighting so hard for. You drove home from work and we sat side by side on the sofa. I was sobbing, no – bawling, and you were comforting me, us. In a sea of comforting words from everyone who knew, words that failed to achieve their purpose, you told me that night that you’ve already spoken to him. We knew it was him. And that you’ve asked him to come back strong and healthy. I’m not sure that you know that it was your life buoy that I put my head on, rested for a while and then kept swimming.

I know you know how much I like food and travelling. I’m not sure you know my favourite trip was the one we took back in the year 2000 to Italy. I know you remember Venice, wandering around for a while in search of where we would eat lunch. You probably remember walking into that busy restaurant that felt more like a huge, noisy dining room, the mature waiter running around like a headless chicken and seeming bothered by the fact that the patrons were interfering with his work. Remember how we walked back out into the rain and decided to look for some place else? You remember the little “hidden cove” of a restaurant under the tiny bridge, I know you do. It looked more like a room in somebody’s home with two tiny tables and it probably was. We sat down at one of them and the server came up to us and instead of handing us menus she said “Pizza. With everything”. Half asking, half confirming. I know that you know how much I appreciate important decisions being made by someone else. I know you remember that we agreed. I’m not sure that you know that pizza was the best meal I ever had.

Quatro Formaggi Venetian Pizza with Everything Recreated by me For New Year’s Eve When Ben Was 7 Months Old

Ingredients:

Sauce: Instead of tomato paste I use one of the pasta sauces you can find at grocery stores- Marinara, Bolognese – you can go as fancy or simple as you like. I usually go for the tomato basil one.

Cheeses: I always use more than one. Grated Parmesan (I prefer an actual slice of Italian Parmigiano cheese to the pre grated ones you buy at stores), mozzarella, feta and/or blue (don’t overdo it, they are both pretty salty).

Egg: One of my favourite things about the Italian pizza was the sunny side up. Add the egg 5-6 minutes before you finish baking.

Herbs: Parsley and Basil. I sprinkle them at the very end, about 3 minutes before you take the pizza out of the oven.

Quatro Formaggi with eggs

How:

I know you know how to make pizza and I don’t need to tell you the order in which you put the ingredients on. Make sure to preheat the oven to 450°F for at least 30 minutes.

Before the pizza goes in the oven, lightly sprinkle it with olive oil.

Bake for 10-15 minutes until the crust is browned and the cheese is golden.

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