Tag Archives: easy

Monday Round-Up: Desserts! Egg Cream Popsicles w/Chocolate Chips

18 Mar

Hey gang.  This month’s Kosher Connection round-up theme is Passover-friendly desserts.  This initially intimidated the crap outta me.  I tried (and failed) at cashew/almond brittle but then it hit me.  While most of the Jews of these great United States will be celebrating Passover in frigid temperatures, us Miami Jews will be living it up in this balmy spring/summer weather.  And what’s better than a cool, delicious popsicle in this Miami heat!?  And of course, nothing (to me, at least) says “Jew” and “Passover” much like an egg cream.  That classic combination of chocolate syrup, milk and seltzer—-all of which have nothing to do with eggs or cream (OK, maybe the milk is kinda like cream).  Plus, and let’s be honest, I’m overwhelmed and can’t imagine baking desserts on top of all the cooking I have to do for my very first Seder! That’s right y’all, I’m hosting my first Seder.  Heck, I’m hosting two Sedarim and a lunch!  I’m overwhelmed.  I may or may not have cried a little last night trying to think about how to figure out to cook, clean, take care of my little one and go to work full-time.  So, rather than get into a story from the week or some new neurosis I’m working on I’m asking YOU for stories and advice.  HELP! What advice do you have for a first-time Seder hostess? What have you learned through your own experiences?  What made a Seder memorable for you (positively or negatively)?  Tell! Tell!  Please feel free to leave stories, advice, etc. in the comments section of this post.  It’s appreciated.  Yours,

Whit

Ahhh, the union of chocolate, milk and seltzer.

Ahhh, the union of chocolate, milk and seltzer.

Egg Cream Popsicles (the recipe is based on how many popsicle holders you have use of—just make sure that there’s a little less seltzer than milk as seltzer needs diluting in order to freeze).

WHAT!?

~4 Popsicles

* 1/2 Cup seltzer
* 1 Cup Milk

* 3 Tbsp Chocolate Syrup

* Handful of Chocolate Chips

How’s That Now!?

Pour 1/2 inch of cold milk into a tall soda glass.

Add seltzer or club soda to within 1 inch of the top of a 2 cup glass measuring cup with a spout; stir vigorously with a long spoon (this will cause it to foam/bubble, which you want!).  Very gently pour 2 tablespoons of chocolate syrup slowly down the inside of the glass; briskly stir with a long spoon only at the bottom of the glass where the chocolate sits. The resulting drink should have a dark brown bottom and a 1-inch high pure white foam top.  When assembling in popsicle holders — put chocolate chips in first (about 1/4 in full) then add liquid up to the top.  Freeze and enjoy!

We're getting serious now

We’re getting serious now

This is very serious business :)

This is very serious business 🙂

**Please excuse no finished product picture. It’s dark and the light in the apartment stinks so I’m just not doing it. 🙂

Wait, what? I have a kid?

5 Jan

Has this ever happened to you? You have a baby, you are sent home from the hospital with said baby and then for several weeks you wonder aloud, “So, when are this child’s parents coming to pick up their baby?”  No? Just me?

Our baby is starting school on Monday.  Yes it’s really daycare but they have a curriculum.  We toured the place again on Thursday and the Director asked us if we wanted to go through their curriculum and in my head I thought to myself, “Wait, curriculum? Don’t you just make sure they’re fed, happy and rested?”  And then it hit me, this is our child’s first step into school.  She’s going out there in the world without us.  She’s going to meet other kids and make little art projects and we’re going to be invited to parent-teacher conferences.  Now, granted the first year or so will focus on her poop and nap schedule development but seriously, this parent thing is getting real!

Image

They don’t call it the ‘happy baby’ pose in yoga for nothing.

So rather than freak out, yet again, this shabbat we tried to focus—-focus on the fact that we’re not sending our 5 month old off to baby boarding school but to daycare.  We still get our little love back every night and of course, on the most important day–shabbat.  We focused on answering those important kosher questions like, ‘what age are we going to have to start caring about Siona eating meat after milk? What will our stance be when she inevitably tries a cheeseburger? Will we stop eating dairy at non-kosher restaurants because it could be confusing or maybe it’ll ease the kosher thing as it could be less restrictive-feeling?’  We have some answers and some we’ll have to wait and see how our family life evolves as it’s easy to be kosher in Miami, but not so easy in a city like Raleigh-Durham (it’s on our short list).  Regardless, my ability to give a poop about some of the parenting things I gave a poop about for the last 5 months has most definitely decreased.  I’ve come to terms and even found peace in the fact that our baby is a formula baby. I’ve found peace in the fact that I have to work full time in order to help provide for my family.  There’s just no time or even brain space for holding on to that stuff because dang it, no one’s coming to pick up that baby.  She’s ours and thank Gd for that.

Image

Talk about multi-tasking

This week’s recipe is a staple on our shabbat table.  It’s often requested when our friends, the Whislers come over, and it’s soooo easy.  One of the biggest changes will be the fact that the hubbs will still be at work when I need to be cooking for dinner.  I’ll probably have to just suck it up and do the majority of my cooking the night before, which will SERIOUSLY get in the way of my 8:30 bed time.  But, in the end, it might save my sanity.

Roasted Cauliflower with Tehina

What!?

2 heads of cauliflower1/2 cup of tehina (recipe below)
Olive oil
Kosher salt
Pepper
Garlic powder
Tumeric
Parsley and cilantro for garnish

For the Tehina:
1/2 cup of sesame paste
1/2 juice of lemon (or more depending on your taste)
Dash of kosher salt
Dash of garlic powder
Hot water to thin tehina

*Add all tehina ingredients EXCEPT water to a deep bowl and stir.  Slowly add the hot water until desired consistency.  You want it to be pourable but not runny.  Season to taste.

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How’s That Now!?

When you’re working with cauliflower in a kosher kitchen, you want to soak your cauliflower for several hours in hot water with a little salt at the bottom. 

Pre-heat oven to 400.  Once cauliflower have been soaked, chop so that the pieces are a decent size as they will shrink in the oven.  Spread chopped cauliflower on the baking sheet and drizzle with olive oil.  Sprinkle with kosher salt, pepper, garlic powder and tumeric. Bake cauliflower for 45 minutes or so making sure to toss every 15 minutes or so.

Drizzle roasted cauliflower with tehina right before serving.  Top with chopped parsley and cilantro for garnish

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