Tag Archives: parve

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

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.

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!

Mexican Quinoa Salad: A Recipe for Love from a Non-Cook

9 Sep

Hello Dear Readers,

Shanah Tovah, happy new year and happy Monday.  I hope everyone is feeling well.  Today’s guest post in the Love Series comes from a tiny bundle of energy and talent all rolled up into a Sarah Jessica Parker look-alike package known to me as my cousin, Ayelet.   I have two cousins, many distant cousins, but two first cousins—-Ayelet and her brother, Michael.  Ayelet and Michael (known to the family as Micki) grew up in Israel and emigrated to the US in 1989 to live their American dreams, which at the time, consisted of listening to Billy Joel and Vanilla Ice on rotation while wearing an obscene amount of neon.  Ayelet is one of the most passionate people I know, who about 3 years ago, left everything she knew to fulfill her dreams of becoming a certified dog trainer.  Below is the story of how she met her partner, Alex, and how, thank Gd, they finally wised up to decide to share their lives together, which works out really nicely for me because now we have another incredibly talented musician in the family.  Enjoy. Love, Whit xoxo

P.S. For a sample of Alex’s music and for purchasing information after you fall in love with his music, go here.

My husband and I met in 2006, but the stars took a few years to finally align for us.

On Our Wedding Day

On Our Wedding Day

In 2006, Alex and I were cast opposite each other in a 10-minute, 2-person play as a couple who lived together. At the time I was in a serious relationship so I just thought of him as a sweet guy from London. Once the play ended we loosely kept in touch for a few months and because he only had a Visa to stay in New York for a year he eventually moved back home.

However, while he lived in London, he was always coming back to New York for visits, and about every 6 months I would run into him on the street in random places. It was as if [insert your preferred Higher Power here] kept putting him in my path saying “What about this guy?,” “Hey, remember this guy?,” “HELLO! THIS is the guy.” But I was still in that relationship and so would say a quick hello and keep walking, never giving it a second thought. The last time we happened to run into each other was in the fall of 2009 when I was with said boyfriend and he was with his producer. After introductions the conversation went a little bit like this:

Me: What are you up to these days?

Alex: I’m recording an album and playing a lot of shows in this neighborhood. You should come some time.

Me: Sure! We’d love to!

When we parted ways I said to my boyfriend “We’re not going to see his shows. Everyone’s a musician or an actor here. Between all of the friends I go to support and my own stuff I don’t have time to start supporting someone else.” It was callous, and I’m embarrassed to admit that I said that, but there it is. We did, however, become Facebook friends.

Loving Life

Loving Life

A few months after that I broke up with the boyfriend, moved out and starting living the proper single New York City life. A few weeks into my Singledom I got a Facebook invite from Alex to a benefit concert for Haiti Relief. Since it was a fundraiser I knew I should go and support the cause, but before confirming that I would come I decided to check out his music to make sure I wasn’t committing to a night of terrible music. I found his MySpace page (remember those days?) and was blown away. I felt like such an ass for not supporting his music before. His music was brilliant. I was transfixed. A few weeks later I showed up to the show and it was sold out! I was so disappointed. But there was a light at the end of the tunnel. He had also invited me to his first record release show, which was a couple of weeks later, on Valentine’s Day. I got my dear friend Hannah to go with me and that’s when everything changed.

That night, as I was listening to him sing, I was blown away. Not just by his talent (of which there is an endless supply), but by his honesty. Besides my brother and father I had never met a man who was emotionally expressive. And here was Alex, pouring his heart out in the most beautiful way. It was like finding the holy grail y’all. Hannah looked at me, watching him perform, and she said “You like him!” to which I promptly and maturely answered “Shut up, no I don’t.” But she knew better and so did I.

That's my awesome cousin, smack in the middle, leading a flash mob at my wedding.

That’s my awesome cousin, smack in the middle, leading a flash mob at my wedding.

After the show we went to his after-party and briefly caught up. He asked me if I was married yet to which I said, “no, quite the opposite. I’m single.”

“In that case,” he said “I’ll be back in New York in October. We should go on a date then.” “Sounds good” I answered, totally blown away by the lack of games; and then late into the night, as I was leaving, he kissed me.

I was almost relieved he was leaving New York the next day because I was in no place to get into a relationship so soon after a serious one ended. The problem was, I couldn’t stop thinking about him. Constantly. Being with him felt like I was home. I was so thrown by this that I actually started practicing yoga to find my center. (For those of you who don’t know me, I really don’t like yoga, but I was desperate).

About a month after his departure I got a call from an international number. My family is all over the map so I thought it could be one of them. But the second I heard his voice say “hi” I knew it was him and my heart soared. He said he had been thinking about me. That was the first of many long conversations we’d have over the next year and a half.

He would come back to visit every now and then, but we both knew he didn’t have his Visa to stay, and we didn’t know when that would happen. Though we spoke a lot and we’d see each other when he was in New York, we both wanted totally different things. I was coming to the point where I was ready to date, settle down, and as I put it “find my person and make little people together.”

Alex was not there at all. On New Years Eve of 2010/2011 we had a frank conversation in which I told him it was clear we wanted different things, and that I would never ask him nor expect him to change, so we should call a spade and spade and stop pretending that this was going to be a relationship. I had joined J-Date to find the person I was going to marry and he was seeing someone casually back home because his plans were so up in the air, so why draw this out? I had no idea that being so bold, honest and willing to walk away would result in us actually becoming closer.

You know the whole “if you love someone let them go…” saying. Well I’m here to tell you it’s true. The phone calls started coming more frequently and the conversations became longer. I remained guarded and continued to date, but there was this inexplicable thing that was happening. It took a hold of me. Getting to know him was magical. He would listen and care about everything that was going on in my world. He would text me “Shabbat Shalom” on Fridays (something I discovered his mother does too, which I love so much). He loved his family and friends unabashedly. He was hilarious. He was honest.

It was a difficult balancing act: I couldn’t stop getting to know him, but I couldn’t allow myself to be drawn in if he didn’t want what I wanted. On his end, without my knowledge, he had been doing some serious soul-searching. He later told me that he wasn’t prepared to lose me and started talking to his friends in successful relationships to get advice. Then one late night he told me he loved me. I told him I loved him too.

A few months after that he came back to New York and we went on our first official date. That was October of 2011. In February of 2012 I went to London to meet his family. A few months later, in April, I went back again for another visit, during which time he got down on one knee and asked me to be his wife. Seven months after that we were married.

Celebrating Alex's Album Release

Celebrating Alex’s Album Release

I wake up every day thanking G-d for bringing me the most caring, loving, kind, generous, understanding, supportive man I have ever met. I have no idea what I ever did to deserve such love but I am thankful for it with every breath I take. I had no idea that love could be this good and that true partnership was a real thing.

The recipe I’m sharing with you is the first dish I ever made for Alex. In February of 2012, I turned 30.  Alex knows I like a good party and he went all out. The entire weekend was full of celebrations and surprises. I had never felt more loved. As a “thank you”, I wanted to give him something extra special. I decided the most special things are the ones that take time, effort and thought. For me, that was cooking. From the beginning of our relationship I told him I don’t cook and never will. I am terrible at cooking and I don’t enjoy it. He said that was fine because he would cook but I could see a tiny light go out in his eyes. So as a special thank you, what better way to show my appreciation than going out on a limb and cooking?!

This recipe is SUPER easy and so delicious. I hope you enjoy!

Quinoa from the "non-cook".  Looks good to me!

Quinoa from the “non-cook”. Looks good to me!

Mexican Quinoa Salad (Vegan/Parve)

What:

1 cup quinoa (I use multi color or red or a combination of whatever is around)

2 cups water

1/4 cup extra virgin olive oil

juice of 2 fresh limes (3 if they are small)

3/4 tsp cumin

pinch of red pepper flakes (optional – I don’t use them but it’s great for a kick)

1 can black beans, rinsed and drained

1 1/2 cup cherry tomatoes, cut in quarters

5 green onions, finely chopped

1/4 cup chopped cilantro

1 avocado, chopped

salt and pepper to taste

The 'Players'

The ‘Players’

How:

Add quinoa to a saucepan with the water, cover, bring to boil and reduce to simmer – cook until all water is absorbed. 10-15 min.

Turn off the heat and leave it alone for 10-15 minutes. Remove lid, fluff with a fork and pour into a large bowl. Add black beans,tomatoes, onion, cilantro, and avocado. Separately, whisk together extra virgin olive oil, lime juice, cumin and red pepper flakes. Add salt and pepper. Toss dressing with quinoa mixture. Season with salt and pepper.

This salad can be stored in the refrigerator for a day or two because the lime juice will preseve the avocado.

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