Tag Archives: Grain-free

Flourless Chunky Monkey Brownie Cookies – Bring. It.

29 Jan

cookies 9

There’s an understanding in the general outside world that Jews don’t celebrate Valentine’s Day.  Rather, religiously observant Jews don’t celebrate Valentine’s Day.  And this is true though, again, I’m speaking in general.  My husband and I aren’t big on it.  What with the whole “St.” Valentine thing and whatnot, it’s just generally accepted as something the ‘goyim’ do.  However, I grew up ‘celebrating’ and loving Valentine’s Day and to be honest, I still do.  I have rather fond memories from elementary school that have all kind of become jumbled in my head as one big heart-shaped, pink doily.  By the time I reached high school, being a nerd and all, I’m pretty sure Valentine’s Day was spent with my beloved girls friends.  We probably went to our local Chili’s and drowned our love-sorrows in sweet tea and queso dip all the while saying how we didn’t need a boyfriend but secretly wishing we could at least experience ONE Valentine’s Day with a boy.  I do have vivid memories of a Valentine’s Day spent during my senior year with my dear friend, Allison.  I believe we had dinner at La Madeleine (Do those still exist?!) followed by a romantic viewing of Lethal Weapon 4 (I had a thing for Mel Gibson in high school all thanks to a kilt, a Scottish accent and some blue face paint—shalom, Braveheart. Of course that crush was quickly squelched after the whole Passion of the Christ incident). What can I say? We lived large.

flourless brownie cookies kosher jewhungry

As high school came and went and I entered college, Valentine’s Day got kicked up a notch.  There was this one Valentine’s Day my Freshman year when I went to a fancy restaurant with a very sweet guy who proceeded to shower me with gifts so obviously I dropped him the next day.  Dating ineptitude-aside, I honestly have to say that my favorite Valentine’s Day memory involves my first real boyfriend.  We were together for 3 years and our first Valentine’s Day together he got me the usual–roses, chocolate, etc. But the piece de resistance came in the form of a homemade card that had pictures of my favorite neo-soul/hip-hop artists from that time on it (read: D’Angelo and Q-Tip) wishing me a happy Valentine’s Day.  I mean, he nailed it with that one.

flourless brownie cookies kosher jewhungry

But my husband didn’t grow up with Valentine’s Day and so we just don’t get on the Valentine’s Day-train.  Now, that being said, it doesn’t mean I still don’t love the hearts, the doilies and, of course, the fact that food plays a very big role in the celebration of the day.  It also doesn’t mean that, one day, if my beloved husband decided he wanted to come home with roses or, you know, diamonds on Valentine’s Day I’d turn them away.  It just means that we share our love for one another each and every day (OK, maybe not EACH and every day) and if it happens to be on a day dedicated to St. Valentine, then so be it.

Presto, change-o: 15 minutes later you have yumminess

Presto, change-o: 15 minutes later you have yumminess

flourless brownie cookies kosher jewhungry

Try them with some milk, perhaps?

Ok, this recipe. This recipe! It’s quick.  It’s flourless.  It’s easy.  That being said, because it’s flourless, they do become a bit crumbly over time so do try to eat them within a few days of baking, which shouldn’t be a problem because they are that good.

Just so we’re clear . . .

Flourless Chunky Monkey Brownie Cookies

Ingredients:

  • 3 cups powdered sugar (use gluten-free if you need)
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 1/4 cup dark chocolate chips
  • 1/8 cup white chocolate chips
  • 1/8 – 1/4 cup crushed walnuts
  • 1/8 – 1/4 cup banana chips

How:

1) Preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate chips, banana chips, and walnuts. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.

2) Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.

3)Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).

Sweet Potato + Black Bean {Beer} Chili

12 Jan

sweet potato black bean chili jewhungry blog

I’m writing this post from several thousand feet in the air as I am on a plane bound for LA, my family’s future home. This is just one of many little incidences that are screaming, “Sh*t’s getting real! Pay attention!” We are T minus 6 months away from our big family change and I’m really starting to feel it. I notice when I’m hanging with close friends or dear colleagues here in Miami, that I keep telling myself to soak it all in; pay attention to them as well and keep building these relationships. I tell myself that, no matter how overwhelmed or busy I might become once the move happens, I will need these faces and these friendships more than ever. It’s so hard to attempt to be present when half of me is already 8 months in the future wondering how I’m gonna do this.

So here I am, on a flight, which I’ve paid WAY too much money for internet usage on but I’m only 2 hours in with 3.5 hours to go so that $7 for one hour of Internet seemed worth it. Have I mentioned I hate flying? I LOVE travel. I hate flying. Maybe one day I’ll open that wound and talk about why I hate flying but for now I’m feeling way too vulnerable. Therefore, I will instead tryto focus on finding my “happy place”. I do this on every flight. If I can’t sleep or get lost in a book or there’s no movie playing, then it’s up to me to take my mind off the fact that I’m in the air, which , after ALL the dang travel I’ve done you’d think I’d be used to by now but I’m not. I once sobbed like a wee baby out of pure fear while flying over the Alps on my way to Italy (did I mention I was 19 at the time?). I’ve been known to grab onto the hands/arms of complete strangers while going through rough turbulence as my fear is that intense. For several days before a flight, I get into a bit of a dark place as my fear and anxiety start to take over a little bit. But, I’m proud to say, that even with all this fear of flying, I still get on the G. D. plane. What gets me through is a lot of praying and a lot of “happy” list making. My “happy” list is exactly as it sounds; a list of things, big or small, that make me happy. I don’t usually include the obvious things like my beloved daughter and husband because, well, if it’s not obvious by now that they are number one on that list I got some ‘splainin’ to do.

So here’s my latest list of the most recent top 6 items making it to my “happy” list. I hope y’all have a great week. Sending love and Bloody Mary’s from 10,000 feet. xox

Happy List:

1. Le Creuser/This American Bite/My first win – If you follow Jewhungry on Facebook, you might have seen that I won the 2013 Most Inspiring Recipe contest being hosted by Yosef over at This American Bite. I’m not sure who nominated me but it shockingly wasn’t myself and even more shocking? I won! I’ve never won anything before so that fact that I won a recipe contest still blows my mind PLUS the fact that I won a 5 qt. Le Creuset Dutch Oven! I’m still so grateful/excited I could pee a little.

2. The hubby and I saw The Secret Life of Walter Mitty on my last day of winter break. We were exhausted and a little vulnerable due to the fact that the kiddo had a bout of sleep-regression, which I’m happy to report is no longer an issue. We were hoping to see a “feel good” movie and this one absolutely fulfilled our expectations. Go see it. You will not regret it.

3. It dipped down into the 40s last week in Miami. I made potato leek soup. We pulled out the down comforter, put on a movie and snuggled on a school night. ‘Twas awesome.

4. I signed on the dotted line and hired a real life designer, Sara Bee Jensen, to upgrade the blog. She’s super talented and inspiring. I “met” her through my girl Maggie over at The Rural Roost. Sara redesigned Maggie’s site and the work was so beautiful I knew I needed to get over myself and hire her. For inspiration, Sara asked me to make a board on Pinterest of colors, fonts, textures, styles that inspire me. I had so much fun with that I can’t even describe it. It was like a creativity high. It also is very clear to me that I shouldn’t fight it anymore, I love neon pink. Thank you Miami.

5. Collaborations are coming. More cooking. More opportunities. It’s such an honor and such a privilege. Gets me giddy just thinking about it.

6. Beer in food.

sweet potato black bean chili

Sweet potato black bean chili Jewhungry blog

sweet potato black bean chili jewhungry blog

Sweet Potato + Black Bean {Beer} Chili

Ingredients:
4 Tbsp of olive oil
2 Sweet potatoes, peeled and chopped small
1 Medium purple onion, chopped
3 Cloves of garlic, diced
1 Orange, yellow or red pepper, chopped
1 Bottle of beer
2 Cans of diced tomatoes
1 Can of black beans
1/2 a Cup of frozen corn
2 Tbsp Cumin
Kosher salt
Pepper
Sriracha
Juice of half a lime
Handful of cilantro. Chopped
Cheddar cheese
Sour cream

Before the toppings

Before the toppings

How

Place oil in a large stock pot over medium heat. Place onions in pot and sauté for about 3 -4 minutes or until translucent. Add the garlic and sauté another minute. Next, add the peppers and sauté for another 2 minutes. Add sweet potatoes, cumin, salt and pepper and sauté for roughly 5 – 6 minutes or until sweet potatoes start to turn a bit golden.

Once you’ve sautéed your veggies and spices together and they’ve become nice and fragrant, add the entire contents of the beer (aside from the obvious sips you’ve taken to “test” it out. If you don’t want to include beer, feel free to deglaze with 2 cups of veggie broth instead). Stir the veggies and beer and let sit for a minute. Next, add your canned tomatoes and beans. I do not strain my beans but that’s up to you. Mix all together. If you want more of a “soupy” chili, add a cup of water. Let the chili simmer on low for about 10 – 12 minutes, stirring occasionally making sure to taste along the way to adjust seasoning to your liking. After 10 – 12 minutes, add your frozen corn and a hit of Sriracha, stir and continue to let simmer over low heat for another 10 – 12 minutes. After a total of 20 – 25 minutes of simmer time, check your sweet potatoes for softness. If potatoes are still a bit hard, let sit another 5 minutes or so until desired softness. This will vary depending on how small you chopped your potatoes.

Once chili is almost done, go ahead and squeeze the juice of half a lime in there to give it a hit of acid. Scoop completed chili into bowl and top with your favorite fixin’s (or “toppings” for you Yankees), which is my favorite part of chili.

Ahh yes, the fixin's.

Ahh yes, the fixin’s.

The Gospel of Curry Garbanzo Fries w/Cilantro Lime Yogurt

5 Jan

fries title

Let’s talk for a minute about gospel choir. I love gospel music. I love hip hop, soul, funk, R&B, and basically anything that played on V103 in the 90s (Atlanta folks, you know what I’m talking about). I didn’t discover gospel music though until I went to college, which I get is a weird place for a Jewish girl to pick up gospel music, considering the fact that I went to a private, Presbyterian liberal arts college located in the middle of Amish country, Ohio. But pick up gospel music I did. Just how much did I pick it up? So much that I ended up getting a solo during my freshman year called, Near the Cross.

Now, before you start hurling knishes at me in the name of blasphemy, let’s back up a minute or two to dissect how it is a Jewish girl finds herself singing about Jesus in a large church auditorium in front of hundreds of people.

I grew up loving music. As a children of the 80s, my brother and I listened to everything from Run DMC and the Beastie boys to Michael Jackson and Madonna. However, we also were raised by a Jewish mother and if you think we went through life without listening to Barbra Streissand’s The Broadway album, you’d be crazy wrong. A direct result of listening to this album on repeat during the 7 hour car ride from Atlanta to Louisville, KY where our grandparents lived (there was also some Neil Diamond and Dan Fogelberg thrown in there to spice things up), was my undying love for show tunes and of course, Stephen Sondheim. When it was discovered that I had a decent voice and I loved singing, my mom started me with piano lessons and eventually voice lessons. The piano didn’t stick but I loved my vocal coach, who looked a lot like Annie Potts’ character from Ghostbusters, Janine Melnitz. My coach also happened lived in what can only be described as a gingerbread house that was shrunk in the wash and had an affinity for Yorkshire Terriers so visiting her once a week was a trip. It was like visiting your weird Aunt that never had kids and spent all her money on crap from the Home Shopping Network (before it was dubbed, HSN) and portraits of her dog dressed as various historical figures but who also just happened to be crazy talented too. She taught me amazing technique and to appreciate my alto voice, which led me to gospel music.

Nowadays I relegate my singing to Israeli karaoke bars and the shower.

Nowadays I relegate my singing to Israeli karaoke bars and the shower.

In choral music, the alto is rarely going to get a solo. It’s not quite high enough and most popular choral arrangements are written to showcase the soprano or highest female vocal range. When I entered college and wanted to fill my need for singing, I joined the regular ol’ choir. It was nice enough. We sang traditional hymns and the like but it just wasn’t doing it for me. Then a friend told me about the gospel choir and I figured I was already singing hymns in the regular choir and neither we’re going to take me up on my offer to try out “Light One Candle” or even Barbra’s version of Jingle Bells so what does it matter? Might as well give gospel choir a shot. Well my friends, let me tell you, even the warm-ups during gospel choir rehearsal were soul-shattering. I mean the first time I heard all of our voices in that soulful harmony I gotta admit, I got a little teary-eyed. This was exactly what I was looking for. And, to top things off, by the fifth or sixth rehearsal, our Director asked me to audition for a solo that required an alto. When she told me the name of the song I hesitated a bit and then decided to quietly mention that I am, in fact, Jewish and would she mind that. Well, of course she didn’t mind that because yes, the song was about Jesus but more than anything, the song was about faith, which led her to ask me if I felt comfortable singing a song about faith. That, I did not have a problem with. Of course, I was a little concerned that folks might think I had converted. I also, quite inexplicably, felt very strongly that somehow, my childhood rabbi would find out about this and haul me back to Sunday School so I wore the biggest Star of David necklace I could find come performance day, you know, just to be clear about things.

Garbanzo fries, a close up

Garbanzo fries, a close up

I don’t really remember what happened to the gospel choir or why I stopped attending rehearsals after my freshman year but that solo was to be my one and only foray I to gospel music stardom. I have no real connection between my need to tell you the story of my onetime solo except that lately, I’ve been thinking about all those little incidences of life that add up to make the person we are today.  I think about the person I was in college or in high school or even in my twenties and the person I am today and I can see some stark differences—-mainly in the fact that I have a child, I’m married and I have a bit more confidence/sense of self—-but there are also a lot of similarities.  I would still get up on a stage and belt out a song about faith that just so happened to also be about Jesus.  I’m just not sure I’d do it at synagogue . . . or at the Jewish Day School I work at . . . or my kid’s Jewish day care center . . . or Shabbat dinner . . .

Garbanzo flour and water

Garbanzo flour and water

The mixture should be thick like cement.

The mixture should be thick like cement.

Curry Garganzo Fries with Cilantro Lime Yogurt

(Adapted from a Colicchio & Sons recipe)

Ingredients

Nonstick vegetable oil spray
2 1/2 Cups chickpea flour
1 Tsp. kosher salt, plus more
4 Cups low-sodium veggie broth
1 Garlic clove, finely grated
2 Tbsp. curry powder
1 Tbsp. Turmeric
1/2 Tsp. Ground coriander
1 Tsp. Sriracha
Vegetable oil (for frying, about 1  1/2 cups)

How:

1.  Lightly coat a 13×9″ baking dish with nonstick spray. Whisk chickpea flour and 1 tsp. salt in a large bowl, breaking up any clumps in flour. Make a well in the center and gradually pour broth into well, whisking to incorporate dry ingredients; add garlic, spices and Sriracha and whisk until batter is smooth.

2. Transfer mixture to a large heavy saucepan and cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see bottom of pan when whisking), 8–10 minutes.

3. Pour chickpea mixture into prepared baking dish and smooth top. Press plastic wrap directly onto surface and chill until firm, at least 3 hours.

4.  Turn chickpea mixture out onto a cutting board and cut into 3x½” pieces. Pour oil into a large skillet, preferably cast iron, to a depth of ¼” and heat over medium-high heat until oil bubbles immediately when a small piece of chickpea mixture is added. Working in batches, fry until fries are deep golden brown and crisp, about 2 minutes per side; transfer to a paper towel–lined plate and season with salt.

DO AHEAD: Chickpea mixture can be made and poured into baking dish 2 days ahead. Keep chilled.

See below for yogurt recipe

Using his brute-force to press down the mixture.

Using his brute-force to press down the mixture.

One more shot just cause.

One more shot just cause.

For Yogurt Sauce:

Ingredients:

1/2 Cup, Greek Yogurt
1 Tbsp,  Lime juice
Handful of cilantro, finely chopped

How:

Place all ingredients into a small mixing bowl and whisk together until well-combined.  Add addition lime or cilantro per taste.

Curry and Greek yogurt = yum!

Curry and Greek yogurt = yum!

The final plate

Shakshuka: Meal of my heart.

24 Dec

shakshuka title

So last night we had a heavy metal vomit party. What’s a heavy metal vomit party, you ask? A heavy metal vomit party is a party in which people drink a lot, listen to heavy metal, maybe they punch each other just for fun, etc. It’s what I picture an Anthrax after-party would look like. Only, we didn’t have any heavy metal and there were no dudes in leather and chains punching each other just for funsies,. We did, however, have lots of vomit as the kiddo had a bout of food poisoning. Why oh why are you talking about this on a food blog, you might find yourself asking? Because I’m in a weird place that can only be described as halfway between delirium and the twilight zone. Last night, I slept from 8:30 – 9:30pm, and then again from 12:30 – 1:30am. The rest of the time was spent snuggling with the kiddo and feeding her sips of water, of which she only calls ‘agua’, thank you Miami life and our Spanish-speaking daycare providers. I finally called in the big guns, a.k.a. Dada, at about 5:15 so that I could sleep for a few hours. It was such a shame because yesterday was the first day of my winter break and we had such a wonderful day with my husband’s parents. We drove the 45 minutes to the Bubbe-capitol of the world, also known as Boca Raton, Florida. We went to a science museum, rode a beautiful carousel and had overall joy and merriment. And then, in a classic parenting moment, things switched to disaster on a dime. We were not 5 minutes in the car for our 45 minute drive home when the kiddo let us have it (“it”being everything she had eaten for the past 3 hours). And then, because I’m the world’s greatest mom, when I finally calmed her down and was putting her back into her carseat, I pinched her tiny thigh skin with the seat buckle. That only escalated the crying and general discomfort of our poor kid. This discomfort and vomit continued for roughly 6 more hours from that point. Good times.

And so, at 2:30am, when I was begging for sleep that couldn’t come because I was sharing a bed with a sweaty, uncomfortable toddler, I started thinking about the things you don’t realize you’re going to need when you agree to marry someone. Now bear with me, this has a connection. While I was snuggling with the above-mentioned sweaty toddler, my husband was in our room sleeping. We had agreed that he would sleep during the night and then he would cover me during the day so that I could sleep. When things went to hell earlier in the day, we went back and forth between cracking each other up over the ridiculousness of cleaning vomit off a carseat on the side of a highway off-ramp to biting at each other when she vomited for the 4th time in 3 hours and we had reached our new-parent point of ‘WHAT THE @#$* DO WE DO NOW!?”. But, we never once felt alone in our worried-parent ineptitude because we had each other. When my husband proposed to me in 2009 at the Metropolitan Museum of Art in NYC, I immediately said ‘yes’. I had known I wanted to marry him from the moment we met. But a person has no idea what they’re going to need when they’re down in the fox-hole of food poisoning h*ll because you can’t possibly understand what that foxhole will be like. Heck, you don’t even know that foxhole exists. You just know you’re in love and you’ve really enjoyed life together so far so let’s keep this thing going. Therefore, at 2:30 in the morning, when I was feeding the little one her sips of water, I was thinking about my husband in the other room and how there would be no way in h*ll I would be able to get through any of it without him. Food poisoning comes and goes and it’s really not a big deal in the grand scheme of things. However, the way we work together in these situations is a big deal in the grand scheme of things. I’m not sure of anyone else who could have me laughing like he did at 11pm last night when we knew we had a looooooong sleepless night ahead of us. What I am sure of is that, thank Gd, the food poisoning seems to have come and gone from our home at this point while we remain, lovingly, whole (copious amounts of coffee helps too).

punk-jewhungry-blog

Watch out, she’ll get ya.

Oh, I finally had another post up on The Times of Israel. You can find it here. It’s about growing up and experiencing Christmas with my dad and his family, who just happen to not be Jewish (that should seem obvious, I hope). The following recipe, which was enjoyed yesterday before Food Poisoning 2013, is my interpretation of shakshuka, eggs poached in a delicious, spicy tomato sauce. I first had shakshuka in 2001 when I was studying abroad at Ben Gurion University of the Negev in Beer Sheva, Israel. I went over to a friend’s place for lunch and there she was, cracking eggs directly into what I thought was spaghetti sauce but what I later realized was so much more. Shakshuka can be intimidating if you’ve never had it before but truly, it does not require a lot of skill in the kitchen (this is according to me, at least). It does require patience though as the tomatoes and the peppers need time to get all sugary and flavorful as they sit on a low heat.

Not quite tall enough, but almost there.

Not quite tall enough, but almost there.

You can add anything you want to liven up your shakshuka but for me, I just can’t seem to depart from the addition of feta and cilantro. The flavors compliment each other so nicely. If you are looking for a healthy and flavorful dish for breakfast, lunch and/or dinner, this is it. Heck, some might think it’s even a nice dish for Christmas morning? Maybe?

One might say this would be a perfect Christmas morning breakfast, might one?

One might say this would be a perfect Christmas morning breakfast, might one?

A perfect pair.

A perfect pair.

It's about to get egg-y in here.

It’s about to get egg-y in here.

The following is a completely unnecessary but completely awesome action shot of the first egg being dropped into the shakshuka. Make sure you dig a little hole out for the egg to nestle into before cracking. Mad props to my hubby, who is also my hand model, for indulging me in this one.

Step 1

Step 1

Step Two

Step Two

Step Three

Step Three

Almost There

Almost There

So Close

So Close

Nailed It.

Nailed It.

Shakshuka with Feta and Cilantro

Ingredients:

5 tbsp Olive or Coconut Oil
1 Medium onion, diced
4 Cloves of garlic, diced
1 Red pepper, chopped
1 Green pepper, chopped
1 Can of whole tomatoes
1 Can of diced tomatoes
5 eggs
Kosher salt + pepper to taste
1 tsp, Cumin
Sriracha
Handful of cilantro leaves and stems, diced
Feta cheese (to your discretion)

How’s That Now?

Heat a deep, large skillet or sauté pan on medium. Slowly warm oil in the pan. Add chopped onion, sauté for a few minutes until the onion begin to become a little translucent. Add a dash of salt, pepper and cumin to the onions and stir. Finally, add the garlic and continue to sauté till mixture is fragrant. Next, add the bell peppers and continue sauteeing for another 6 – 8 minutes or until peppers are starting to brown.

Add both cans of tomatoes to pan, stir till blended. Throw in a bit more of the cumin and add some Sriracha to the pan of vegetables. Stir well, and allow mixture to simmer over medium heat for 6 – 8 minutes (you can break apart some of the whole tomatoes at this point too — just push down with a spoon to break them apart a bit). At this point, you can taste the mixture and spice it according to your preferences.

Before cracking each egg into the pan, make a little divot in sauce for egg to go into. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. It’s common shakshuka practice to place 4 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.

Cover your pan and allow to cook on a simmer for an addition 10 – 15 minutes. Keep an on the eggs to make sure that the yolks remain ‘over easy’ to ‘over medium’. Add the feta, if using, halfway through your last 10 – 15 minutes of cooking. Once done, garnish with cilantro. Enjoy with a big piece of crusty bread.

Pretty, pretty shakshuka

Pretty, pretty shakshuka

Finally, we can eat.

Finally, we can eat.

No Fear: Spinach Salad with Roasted Butternut Squash and Maple Dijon Vinaigrette

10 Nov

squash 3

I do a lot of things even though I’m scared of them. I ride airplanes, even though I’m terrified of flying. I write this food blog even though I’m terrified of being judged negatively by my food. I got married even though I was terrified of marriage. I had a baby even though I was terrified of being tired all the time. On the other hand, I rarely drink because I have a fear of being out of control. I don’t break the rules because I have a fear of getting in trouble. But how much do we let fear manage what we do or don’t do?

So this thing happened about 6 weeks ago and it was/is a big thing. I’ve been keeping it to myself for a while but when the tech guy at school, who I’m not sure even knows my daughter’s name, came up to me to confirm the rumor of this big thing that happened 6 weeks ago, I think it’s safe to say that the ‘jig is up’. Six weeks ago, a professional opportunity dropped into my lap and I couldn’t ignore it. Try as I might, I just couldn’t ignore it. I wasn’t looking for a job. I have a job. I have a job I like that I think I’m pretty good at. I get to work with people I generally really like; who make me laugh out loud on a daily basis. But then I got a call offering me a huge professional opportunity, which would have been a no-brainer except for this one very big hiccup—the job is in LA. If you’ve been reading this blog at all, you’ll know my family and I live in Miami. We are here because my husband is in the middle of getting his PhD in Marine Biology from the University of Miami. We’ve been here almost 3 years. I like it enough. We’ve always said we didn’t want this to be our permanent place. Miami is nice and all but it’s not where we want to raise our children. Before this call, the only guarantee we had once my husband finished his PhD is that there is no guarantee. In the back of our minds, we always thought that we would go anywhere he got a post-doc or a job; be it Australia, Israel Hawaii or North Carolina. But we’re nearly 3 years into a 4.5 year PhD so we didn’t REALLY think about it but then this thing landed in my lap and then we were forced to think about it.

The job has all the things a person looks for in a job–prestigious school, giant promotion, room for growth, resources and is located in sunny LA. But there’s just this one thing. My husband can’t leave his PhD program. So the question came to be: How much are we willing to sacrifice for a job? How much are we willing to sacrifice for our family’s future? If I said ‘yes’, that meant that I would be in LA with Siona for a year without my partner; my love. If I said ‘no’, that meant that I was passing up a major opportunity for myself and also, a guaranteed future for my family. How does a person make that kind of decision?

First, you take a trip to LA. Who wouldn’t want to say ‘yes’ after an all-expense paid 4 days in Beverly Hills? Then you talk . . . and you talk . . . and you talk. Then you come to realize that the only reason you and your husband can come up with for NOT taking this opportunity is fear and damn it, I will not miss out on this opportunity of a lifetime because of fear. I refuse to live like that.

What will Shabbatot (shabbats) be like without my best friend for roughly a year? What will it be like in a new city and a new job without my partner? How will I be a ‘single’ parent for roughly a year? How will I do it? I’ve been asked these questions MULTIPLE times by MULTIPLE people and I don’t have any answer except, “It will be hard. It will be so. very. hard. But then, Gd willing, it won’t be. But in the meantime, I will need your support. I will need everything you’re willing to give.” I am terrified to start this new chapter without my partner standing beside me but the really incredible good news is that we will still be together, we just won’t be together all the time. I will need to remind myself of this on a constant basis.

So, in roughly 8 months time, at the end of June, we will pack up our Miami life, keep some of it here and ship some of it to LA. Then, we will load ourselves into an RV and drive across the country to LA (yes, we are driving cross-country to LA in an RV. Dreams really do come true. Those will be some fun posts, I hope.) because what the hell are we doing with this life if we’re not going to live it up, right?

Morning rituals with Dada.

Morning rituals with Dada.

Siona and JFK on our trip to LA (I did not mean for that to rhyme).

Siona and JFK on our trip to LA (I did not mean for that to rhyme).

So, with all that being said, life is going to get interesting and a bit tough around this time next year. I probably won’t have the time to make mini grain-free pies with mixed berries or Sriracha cheddar sauce but I will have time to make salads. I will probably live on salads. Why make life harder than it needs to be, right? Back in my single days, I lived on salads so I might need to bring out the old repertoire. But, I have to admit, the salads of my 20s were pretty boring and certainly would NEVER have contained roasted butternut squash or anything having to do with fruit. I also NEVER made my own salad dressings but now that I’m becoming more and more comfortable with my cooking skills, a salad dressing is a piece of cake.

Imperfect yet perfect

Imperfect yet perfect

After the roast.

After the roast.

Getting everyone on board.

Getting everyone on board.

Up close and personal

Up close and personal

Reading for a healthy feast.

Reading for a healthy feast.

Spinach Salad with Roasted Butternut Squash and Maple Dijon Vinaigrette

Salad Ingredients:

1 bunch of fresh spinach
1 medium butternut squash, roasted and cubbed
1/2 small purple onion, diced small
1/2 honey crisp apple, diced small
1/2 cup white cheddar cheese, shredded
Walnuts

Maple Dijon Vinaigrette:

1/4 balsamic vinegar
1 tbsp Dijon mustard
3 Tbsp pure maple syrup
1/4 olive oil
Sea salt
Pepper

Roasted Squash How To:

Preheat oven to 400 degrees. While oven is heating, cut butternut squash in half. Use a peeler to peel the skin from the squash. Scoop out innards of squash and throw away (or save seeds to roast later). Drizzle olive oil or coconut oil onto the inside flesh of the squash. Place squash flesh side down onto the baking sheet and bake for 45 minutes (give or take). You’ll know it’s done when you stick a fork into the flesh and it meets no resistance (see picture above for post-roast squash). Let squash cool while you make the vinaigrette.

Maple Dijon Vinaigrette How-To:

Place maple syrup, balsamic vinegar, mustard and dashes of the sea salt and pepper into a small bowl and whisk until combined. Slowly pour the olive oil into the bowl while whisking so that all ingredients combine. Taste and add additional seasoning to suit your taste buds.

Salad:

Once roasted squash is cool, cut into 1 inch thick horizontal strips leaving the ends for using in a soup or sauce for later. Cut the strips into cubes. Assemble all ingredients except walnuts into a bowl. Drizzle with vinaigrette and crumble walnuts on top before serving.

Enjoy!

*PS – You’ll noticed the pictures don’t include the purple onions. In my Sunday Funday mom-haze, I completely forgot to put them on the salad until AFTER I took the pictures. I took the hit.

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