Brunch

...now browsing by category

 

Grain Free Granola

Thursday, March 23rd, 2017

It’s been an emotional week for me. I opened up about a personal loss over on Instagram and the response was overwhelming. I truly felt a communal virtual hug that gave me so much comfort, and for that I thank you.

At a yartzeit gathering this week, one of the speakers mentioned an interesting thought. Why is it, he wondered, that so many communities do not read about the history of the holocaust on the saddest day of the year, the Fast of Tisha B’av? He reasoned that the atrocities of the holocaust were so unbearable, that the only way for the Jews to survive was to not look back – only forward. There was simply no other way. It was key to our survival.

If you think about it, he said, that’s why most holocaust survivors don’t and can’t talk about the past. That’s the only way they were able to put one foot in front of the other and continue living.

I’ve had this on my mind and it just so happened that this morning, a friend of mine posted a video of her grandfather giving testimony on a trip to the Death Camps. He goes into detail about the selection and how his life was spared, and the gruesome stories that he told left me choking on my tears. I can’t bear to listen to it, how could anyone actually have LIVED through it?

Not to make light of the very worst horror that the world has ever experienced, but many people go through their own personal holocaust. I know for myself that my family’s personal loss was the kind of stuff you only see on TV, not in real life. You never think it will happen to you. And I keep thinking back to the speech of this week – you can’t look back, you can only move forward.

It’s funny because my husband (who is a business coach) has been talking to me a lot about The Three Laws of Performance, a book that has literally changed his life. The popular self-improvement book gives you strategies to be able to create a new future that’s different from the past. In order to do that, we have to change our language, because the words and the meaning we attach to those words all have to do with our past – and it holds us back. Letting go of the past gives us the opportunity to create the future we really want.

We all use words that create our reality – we say things like “You always do such as such,” or “Because such and such happened to me, therefore I can’t …”. If we stop attaching meaning to everything we say (that is based on our past) then that allows us the possibility of a new future.

If you’re like me, you’re  probably rolling your eyes at what I’m writing, but the truth is, it makes a lot of sense. For most of us, it’s our pasts and the stories we tell ourselves based on our pasts that really hold us back from living our future.

Let me just say though that I am the last person to preach these ideas – psychology was never quiet my thing. And honestly when my husband got into self improvement and all that stuff – I just looked the other way. “You do you and I’ll do me” was my philosophy but it wasn’t a very healthy (or mature) one. I mean we can all learn methods we can use to improve ourselves – our outlooks, our responses, our behaviors. As a mom, how can I expect to tell my children to control their anger or “use their indoor voice” if I’m not doing that myself.

This week, and in fact the last couple of months (since I’ve been open to learning the Three Laws of Performance) have been really eye opening for me. I’m working on putting the past in the past and focusing on creating the future that I once thought I could only dream of. And with Passover just a short few weeks away, I always learned that the holiday wasn’t just about eating matza, but about passing over our own exiles and experiencing a personal redemption. I hope you (and I) will be lucky enough to do so this year!

I, for one, am passing over the heavy Passover food of yesteryear and moving onto some healthier and lighter options, like this fantastic grain-free granola. The recipe bakes up in clusters, just the way I like it, and you’d never believe it’s made from just nuts and coconut. Give it a try!

Related Recipes

marzipan crumble (gluten free)
chewy date granola bars
banana nut Greek yogurt bowl
yogurt parfaits with homemade granola

Post a Comment

Salami Babka

Thursday, March 2nd, 2017

I…I…I…don’t even know what to say…. but BREAKING THE INTERNET comes to mind!! Move over Kim Kardashian because I’ve got Salami Babka in the house!!

I don’t know how I’ve held it in for this long – this gorgeous savory babka has been eating away at me (or have I been eating away at it?) ever since I conceived of it months ago… I wanted to shout it from the rooftops the second this baby came out of the oven, but it was not to be, because, as you know, I save all my SALAMI revelations for Purim! Yes, Purim. The holiday of booze, dress-up, and here at Busy In Brooklyn, SALAMI.

My salami hacks have been making their mark each year for the holiday, and I think I might have finally outdone my drunken hasselback salami, because, lets face it – ain’t nothin better than bread – and when you fill that bread with the sweet and savory fillings of apricot jam, mustard, brown sugar and salami – well…. you basically BREAK. THE. INTERNET.

Babka has been all the rage this year, from the famous Bread’s bakery babka (who’s recipe was recently made public in the Baking Breads cookbook) to the spreads in The New York Times, Bon Appetit Magazine, and all that other stuff. I have to admit that I have never made true, authentic babka (with buttery brioche dough), although I often fill my leftover challah with gooey chocolate spread, twist it up and call it a day.

I’ve had savory babka on my mind for a while now, and I was kind of surprised that I haven’t seen too many savory variations on the net. Especially since turning traditional sweets into savory adaptations is kind of a thing right now. My biggest obstacle with a salami babka was the brioche dough. The good stuff is loaded with butter and I just couldn’t stand the thought of using all that margarine (the rules of kosher forbid me from eating milk with meat, so no butter and salami together). And yes I realize that’s ironic since this thing is loaded with salami (insert facepalm emoji here!)

I considered going with a challah dough, but I finally decided I would make this super easy for everyone and just use pizza dough. Of course you can use any dough you choose, and even go crazy with the deli you stuff it with. Don’t worry about all of the mess – the little bits of salami that poke out of the bread and get all crispy and caramelized are my favorite part of this recipe!

Now if you’ve missed my whole salami situation – the reason for my yearly Purim salami postings are due to a little nugget of information that I read a couple of years back. I don’t know if it was true, or it was all a Purim joke – but it made mention of the fact that some people have a tradition to eat salami on Purim since it is hung, like Haman. I thought it was the coolest food custom I had ever read, so I adopted it. The part that you don’t know though, is that that was a huge deal for me! Why? read on.

So growing up, my mom would make salami sandwiches every Friday afternoon for lunch for my siblings and I. She’d send us outside to the courtyard of our building to eat them, so we wouldn’t make a mess inside the house before Shabbat. Little did she know, we all hated those little hard white pieces inside the salami (I’m pretty sure they were solid fat!), so one by one, we all chucked our salami sandwiches down the incinerator chute – every. single. week. My poor mom thought we were eating lunch and little did she know!

From thereon out, I never looked at salami again. For years. Until I got married and the only thing my husband knew how to cook from his Yeshiva days was salami and eggs. I always swore I’d never try it, until one day, he convinced me, and the rest is history! I learned that cooking out the salami fat leaves you with a super crispy, tasty bits of heaven that are so perfect for trashing up in fun ways!

Just. Like. This. Lets get hangin’!


This post is sponsored by Abeles & Heymann. Follow them on Facebook, Instagram or Twitter

Related Recipes:

drunken hasselback salami
salami quiche
beer battered salami chips with beer mustard
salami chips with dipping sauce

Post a Comment

Avocado Toast with Cheesy Scrambled Eggs

Thursday, February 9th, 2017

I used to hate scrambled eggs. And I mean hate. When my husband would cook them in the morning, I literally had to leave the house because the smell was too much for me. Runny eggs were my thing, especially in shakshuka, or sunny-side-up with a side of hash browns. Until, that is,  I learned to cook them.

Rubbery scrambled eggs are enough to turn you off for a very long time. But when you learn to keep those curds moist and creamy – not only will you want to eat them – you’ll also find that they don’t actually smell. Smelly eggs are a byproduct of eggs that are overdone. I learned that when I took over the egg cookery (and am reminded of it whenever I sleep in and my husband takes over!)

There’s something else that got me onto scrambled eggs, and that’s cheese! A small handful of mozzarella keeps the eggs super moist and adds a delicious gooey cheesiness that is pure breakfast glory. This has truly become my favorite breakfast.

My husband and I are also converted sourdough snobs, so spreading those creamy curds over some hearty toast with a dose of buttery avocado just can’t get any better. Of course I don’t eat these every day, because lets face it, I don’t eat breakfast every day. But I’d eat this if I did! I know this breakfast looks kinda fancy and intimidating here, but that’s just thanks to my good styling ;) , these toasts only take a couple of minutes to put together.

If you’re feeling up to taking your egg game to the next level, here’s the best advice I can give you: make you sure you use a nonstick skillet and a silicone spatula. If you want to get those deliciously moist and creamy curds, you’ve got to be able to sweep the eggs across the pan, and for that, you need the slippery nonstick surface.

I hope you give these a try! Let me know how it goes!

Related Recipes:

scrambled hard boiled eggs
Purim deviled eggs
poached egg and avocado toast

Post a Comment

Nish Nosh Salmon

Thursday, January 26th, 2017

If you’re familiar with Nish Nosh salad, you’re probably doing the happy dance right now. Nish Noshim are these buttery sour cream and onion crackers that are made in Israel and the dish gets it’s name because it’s smothered in these addictive crackers. The salad is as popular for it’s crackers as it is for it’s dressing, which includes soy sauce, mustard and garlic for a rich savory flavor. The dressing is so delicious in it’s own right that it’s been packaged and sold in stories under the name Nish Nosh dressing.

Of course Nish Nosh salad has made an appearance on my Shabbat table, and it always gets finished to the last drop. The salad itself includes romaine lettuce, red cabbage and grape tomatoes, along with the crackers and salad dressing. Being the blogger that I am, I decided to turn the dish into an entree using salmon! I even roasted the cabbage and tomatoes for a full baking sheet dinner that is light, simple and pretty healthy if you don’t eat the whole bag of crackers while you’re prepping ;)

Roasted cabbage has become a healthy staple for me thanks to my friend Mel who makes it regularly. I love that you can dress it up with different spices (most recently I used Montreal Steak Seasoning) and it’s super quick and easy. The cabbage takes on a great texture, and if you cook it long enough, it starts to brown and caramelize. My only caveat: don’t use the prepackaged shredded cabbage. You’ll definitely want to use a fresh head and slice it yourself (no need to use a machine for this, just your trusty old kitchen knife).

We’re not that big into fish in my house since my kids don’t like it, but I’m definitely trying to work it in to the weekly rotation. Baked salmon is really the easiest way to go, and throwing it on a sheet pan with all the other ingredients make it a super quick dinner. You can serve this with some quinoa if you want to bulk up the dish, or treat yourself to a healthy and delicious lunch. Of course it works great for Shabbat too!

If you want to serve it up buffet style for a party, here’s a great idea: Roast the cabbage and tomatoes on their own sheet tray. Cut the salmon into cubes and coat them fully in the mayo and crumbs. Bake the salmon until opaque (about 10 minutes, depending on the size of your cubes) and roast the cabbage and tomatoes until they start to caramelize. Spread the cabbage out onto a platter and top with the salmon cubes. Then stand back and enjoy the compliments!

Related Recipes:

sweet chili salmon with wasabi crust
pesto baked salmon
teriyaki salmon
snacker-crusted salmon cakes

Post a Comment

Mexishuka (Mexican Quinoa Shakshuka)

Thursday, January 12th, 2017

If a food could be my spirit animal, that food would be shakshuka. It’s versatile. Colorful. Sweet. Spicy. Photogenic. And oh. so. delicious. Don’t we all just want to be like shakshuka?

Well I’ll tell you what. We all want to at least be like a decently cooked one. I was reminiscing about my seminary days in Israel recently, and I was telling my Shabbat guests about the foods they used to serve us. This dish of rubbery eggs cooked in tomato sauce came back to me, and I finally realized, so many years later, that that was my first shakshuka experience. And what a bad one it was!

I don’t know why our Israeli chef couldn’t make a decent pot of the stuff. Maybe it’s because he was making it on a larger scale. Or maybe he was afraid of giving us salmonella. But those eggs…man where they rubbery. I think it was everyone’s least favorite lunch. Whenever shakshuka was served, we’d fill our bowls with Israeli soup croutons and eat them like cereal and milk, with just a splash of soup. It’s no wonder I put on 15 pounds that year!

Fast forward many years (I won’t date myself!) and I was eating at some Israeli restaurant. I went for the shuka and I was hooked. I forgot all about my rubbery egg days and the rest is history! I’ve been putting my own twists on the classic Israeli dish ever since.

I’m not so sure the Israelis would back me up on my varied interpretations of shakshuka, they’re purists when it comes to their food. They like their hummus straight up with tahini, their falafel without the fanfare, and their lemonana with strictly lemon and mint. Of course I go and trash up all their traditions with things like chestnut hummus, falafel latkes and strawberry limonana but that’s just my thang.

I’ve done the shakshuka thing in so many different variations. I cooked it up with a matbucha base, always make my quick and easy marinara base, I even stuffed it into a portobello, and tried a lightened up version with spaghetti squash. There was also the chickpea one, the zoodle one, and that beet and goat cheese one that Amy guest posted after my baby was born. So yes, I’ve rode that shakshuka train to breakfast glory and back! But THIS. This is next-level shakshuka. This is the best. freakin. shakshuka. I. have. ever. eaten.

When I started cooking this dish, I was pleasantly surprised to see how easily adaptable the Israeli flavors were to Mexican cuisine, where cumin and chili peppers play a pivotal role. I threw in some chili powder, jalapenos and black beans, but the real star is the quinoa. It makes this dish so hearty, you don’t even need to eat it with pita (oh yes I said it. No pita. Please don’t come after me Israeli food police).

I was putting the finishing touches on this dish when my husband surprised me by coming home in between meetings. I was so happy I had what to feed him, and he just kept coming back for more because it’s just. that. good. We polished off this skillet in no time and I’m already dreaming about making it again.

As for the bygone shakshuka of my past, I’m happy to say I have mastered the art of the perfect runny-egg shakshuka. May those rubbery eggs rest in peace.

In the meantime, I’m already dreaming up another shakshuka variation. I’m thinking something picante with eggplant. What do you say?

Have you ever put a fun spin on shakshuka? What’s you favorite version? Share it with me in the comments below!

Have an eggscellent day!


Related Recipes:

quick and easy shakshuka
portobello shakshuka
spaghetti squash shakshuka
garbanzo bean shakshuka
zoodle shakshuka
beet, kale and goat cheese shakshuka

Post a Comment

How to Build a Fish Board

Monday, December 26th, 2016

Food boards are all the rage right now and I’ve been drooling all over them! You can find cheese boards that spread out for miles, charcuterie boards at restaurants and smoked fish boards at cafes.

I recently set up a charcuterie board for my husband’s birthday, and cheese boards are a regular appetizer at my Chanukah and Shavuot meals, so this year, I decided to do something a little different.

Thanks to the Jewish food trend, old world favorites are making a comeback, along with herring, smoked fish and of course, bagels.  I was inspired by some of the foodie posts I’ve seen, noshing at the newly opened Russ & Daughters at The Jewish Museum, as well as Lox at The Museum of Jewish Heritage. Who knew smoked fish would ever be in fashion?!

I’ve also been reading The Gefilte Manifesto by Jeffrey Yoskowitz and Liz Alern of The Gefilteria, who’s well-researched book highlights the history and process of so many old world Jewish foods. Their book is a mix of both classic recipes and modern interpretations, many of which I had never even heard of (Kvass, anyone?). The book is a real eye opener into Jewish food history and I highly recommend it!

Speaking of the trend towards Jewish food, I have to mention that, while it’s amazing to see all these books and restaurants popularizing Jewish foods, it’s painful to see that the “kosher” concept is all but ignored. Over the past several months, I was invited to two separate events which featured the history of Kosher food – one of which was a book talk and tasting discussing the journey of kosher food through the modern food system, and yet, ironically, the food served was not actually kosher. Another such event payed homage to Jewish culture and cuisine and yet was not either kosher. I get it, believe me, not everyone who is Jewish keeps kosher. But if an organization or a museum is putting together an event that is specifically about the history of KOSHER food, how can they serve food that is NONkosher??

This is something that bothers me to my core. And not because if I go to these events, I won’t have what to eat. It’s because the very act of serving nonkosher food dismisses one of the basic principles of Jewish food. As Michael Solomov, the Israeli chef, writes in his cookbook, Zahav, “Plenty of Israelis eat treyf these days….But at Zahav, and in this book, we choose to honor the spirit of a few fundamental rules of kosher cooking…..The reason is simple: Kosher rules help define the boundaries of Israeli cuisine.

Now I’m not judging anyone who doesn’t keep kosher. To each his own. But as we celebrate Chanukah, I’m reminded of the Hellenists, who stripped themselves of their Jewishness to become like their cultured Greek neighbors and friends. Jewish food is more than just a cultural thing. Kosher is part of it’s history and tradition. Dismissing the kosher aspect is both disrespectful and historically inaccurate. The very reason that many traditional Jewish foods exist today, is due to the need that our ancestors had to follow the kosher guidelines. I would love to see that acknowledged in the world of Jewish cuisine.

So, now that I finally got that off my chest, lets get back to the food, shall we? Nothing makes me think of old world Jewish food more than smoked fish. (Herring too, but I won’t go near that stuff!). In honor of Chanukah, I decided to share my take on an endless fish spread with some gourmet toppings. I hope it inspires you to put out a board of your own.

Happy Chanukah!


Products featured in this board:

Portlock smoked pink salmon (the large fish on the board in the center)
Ruby Bay smoked salmon in sriracha, lemon pepper and pastrami
Ruby Bay hot smoked keta salmon
Blue Hill Bay herb smoked salmon
Ruby Bay teriyaki salmon jerky
Milas oloves in chili oregano, basil garlic, chili garlic and lemon rosemary
Lucini Itali lemon flavored olive oil
Brooklyn Brine Pickles in spicy maple bourbon
Kozlowski Farms jalapeno jam
Eden stone ground brown mustard
Altius black sea salt
Baked in Brooklyn honey mustard breadsticks
Absolutely gluten free crackers


This post was sponsored by Crafted Kosher. Visit craftedkosher.com for a large selection of gourmet kosher products. Follow Crafted Kosher on Twitter, Facebook, Pinterest and Instagram.

Related Recipes:

fish tacos + 8 International menus
how to build a fried fish sandwich
gefilte fish, 3 ways
homemade fish sticks

Post a Comment

Please NOTE: This post contains affiliate links which means that a small percentage of every purchase made through the links above goes to help support the BIB blog!

Spanakopita Bourekas

Wednesday, December 21st, 2016

It’s mashup time! I think my favorite part of being a food blogger is being able to play around with recipes and coming up with my own twists on things. I love mashing things up. What’s a mashup? Well, it’s when I take a traditional food and I fuse it with another cuisine or concept to create a hybrid sort of recipe. It would probably be easier if I showed you.

Take these pecan pie lace cookies that I made for Thanksgivukkah back in 2013 (gosh, was that really three whole years ago?!). Since Thanksgiving and Chanukah came out on the same night (which only happens in a gazillion years btw), I decided to fuse a Thanksgiving concept: pecan pie, with a traditional Jewish pastry: lace cookies, or, florentines. Florentines are traditionally made with almonds, but I used pecans, and to up the Chanukah ante, I drizzled the cookies with Chanukah symbols and filled them with raspberry jam. That, my friends, is a mashup.

Of course I’ve got plenty of other Chanukah mashups on the blog, like these poutine latkes, a twist on the classic Canadian dish of gravy and cheese smothered french fries (yes, I went there). Then there was my falafel latkes, or falatkes, a fusion of the Israeli staple and the classic potato latke, which I took to another level with the sabich. And finally, the droolworthy donut milkshake and potato latke funnel cakes that have been blowing up feeds everywhere. Told you I loved mashups :)

So Chanukah is upon us, and I really wanted to mashup a Greek staple with a typical Jewish food. Traditional spanakopita is a spinach feta pie made with a filo (or phyllo) crust. Filo is notoriously difficult to work with, since it is paper thin and tears easily, so I decided to turn the pie into the perfect hand-held appetizer: bourekas. With lots of Chanukah parties on our calendar, this makes a great finger food for the table!

Bourekas are a family favorite and not just because they are uber delicious, with all the flaky layers of buttery dough. It’s because they are so. freakin. easy. Truth be told, I was originally going to make spanakopita rugelach, but I’ve been feeling out of sorts this week and the idea of working on a savory cheese dough was just off the table. So I thought about what I could use to make these super easy and semi-homemade, and I went to that beloved ingredient that makes party planning so much easier – the puff pastry. Oh how I love thee.

I always keep puff pastry in the freezer because it makes the most impressive danish pastry in no time, it’s a must-have for my kids favorite deli roll, it makes an easy topping for pot pie, and the quickest impressive fruit tart. I also love it for cream horns, pinwheels, bite-size bundles, and even hamantaschen!

I’m all about finger food at my Chanukah party, so I hope this post gave you some “food for thought” for your Chanukah menu planning! For more great Chanukah recipes, check out the index!

Happy Chanukah! Happy Chrismukkah! Happy Donut Day! And yes, Happy Birthday and Anniversary to me!! (I was born and got married on the 5th night!)

Related Recipes:

spinach papardelle with feta and fried poached egg
harissa whipped feta with zaatar eggplant chips
summer tomato feta salad
roasted eggplant parmesan with feta
spinach and spaghetti squash shakshuka

Post a Comment

Potato Latke Funnel Cakes

Thursday, December 8th, 2016

Yay!!!!! Chanukah, the festival of donuts, potato latkes and all things fried is upon us, and I couldn’t be happier!! I was lucky enough to be born on the festival of fattening foods…uh…I mean….lights, so all the more reason to allow myself to really s.p.l.u.r.g.e.

I even got married on my birthday so between my anniversary, my birthday, and the holiday, it’s an eight day food fest with no restrictions. I’m not a big fryer during the year so when Chanukah comes around, I break out the gallon-sized canola oil and get to it.

I love all the donut making and latke topping, but I especially love to make other fun fried food that I don’t get around to enjoying otherwise. Like fried oreos, fried ice cream and funnel cakes! I also go savory with fried lasagna stripszucchini chips and even beer battered salami! When I said I go all out, I meant it! (just ask my scale after the eight days are up!)

I’ve had some really fun latke ideas over the past few years, including my poutine latkes that landed me on the front page of The Wall Street Journal and my viral falafel latkes which turned into the ultimate sabich. I had to up the ante this year, and and what better way than fusing two of my favorite Chanukah indulgences – latkes and funnel cakes!

If you’ve never had a funnel cake, I’m sorry. It’s basically a thick pancake dough that’s piped into hot oil for a crispy sweet fried dough that gets covered in powdered sugar. It’s. so. good. I decided to go savory with the same concept by incorporating mashed potatoes and ranch seasoning into the dough. It was a really good idea. Just try it and you’ll see!

The potato dough takes a little getting used to, so I suggest practicing with a few mini cakes at first. But once you get the hang of it, you’ll be banging out potato latke funnel cakes like no-ones business! Just try not to eat the whole batch before your company arrives. They’re especially good straight out of the fryer!

This recipe was actually my first time working with ranch seasoning and I am hooked! Where has this addictive stuff been my entire life? Potatoes and ranch make such a perfect pairing, I can’t believe I’ve been eating chips without it until now.

If you can’t get your hands on one of these packets, just season up your potatoes to taste with the spices of your choice. My Greek yogurt ranch dip can give you some ideas!

I’m working on some other fun Chanukah recipes including a donut that you can drink (you’ll see!) and a super addictive twist on pb&j. Chanukah here we come!

What are your favorite deep fried foods to make for the holiday? I’d love to hear! Share them with me in the comments below.

In the meantime, get your stretchy skirts ready and stack up on that canola oil. You’re gonna need it!

Oh, and do yourself a favor and set your scale back 5 lbs, will you?


This post was sponsored by Lipton Kosher. All opinions are my own. 

Related Recipes:

sabich latkes
falafel latkes
poutine latkes
confetti latkes
butternut squash latkes

Post a Comment

Paleo Chocolate Muffins

Thursday, November 24th, 2016

I keep waiting for life to get a bit less hectic. When baby #5 came five weeks early this summer, life turned upside down. We thought we had everything all worked out. We were spending July in upstate New York and planned to return for the second month of the summer, so I’d be near the hospital for my late-August due date. Instead, we drove for two+ hours in the wee of night while I labored in the front seat hoping that my water wouldn’t break! Alas, we made it to the hospital with more than enough time, because my labor lasted 24 hours. You just never know.

My husband packed up all our stuff from the country (we all know how that went), and I started looking for an extra hand to help with the kids while I nursed my preemie around the clock. Slowly but surely, things began to fall into place. The kids transitioned to their new summer arrangements, I found an awesome girl to help out, and I rested up at my Mom’s house. But then camp ended. And school was two weeks away. And we had all the holidays coming, so I needed to buy holiday clothes, uniforms, school supplies and all that New Year stuff that is just. so. hectic. Once that all died down, I started to plan for my son’s Upshernish, a ritual hair-cutting ceremony observed when a Jewish boy turns three, and thus formally begins his Torah education. I spent weeks prepping and planning, made my very first fondant cake and other desserts which I froze in advance. I lined up a caterer, entertainment, got us all in coordinating outfits and booked the photographer. Alas, the big day arrived (which we celebrated this week), and thankfully it all worked out beautifully. We chopped off my son’s beautiful blond curls, sharing and celebrating with friends and family.

Now that the upshernish is behind us, I woke up this morning thinking, OK, now let me just take a breather. But then I opened my calendar and saw all the trillions of things I had lined up (many of which I had pushed off because I was too busy planning the party) …and I realized…life is not going to get any less hectic. This is it. I’ve got five kids. I’ve got recipes to test. Demos to work on. Articles to write. Shopping and homework and Dr.’s appointments and PTA and laundry and diapers to change and babies to feed…..and…….and……yes. I’ve got so much. I’ve got so much.

So instead of fighting my hectic schedule, I’ve decided to embrace it. And instead of wishing for a break, I’m going to find little tidbits of calm amid the chaos. Small moments to savor a hot cup of coffee, and to realize that breastfeeding is not a chore, but a time to bond with my adorable baby and dinner with friends is not just another thing to do on my calendar, but a time to take a break and actually enjoy the moment!

Today is hectic. And tomorrow will be too. But I am forever thankful for it. Happy Thanksgiving!

I’ve been trying to clean up my diet the past couple of weeks (so I could fit into my dress for the upshernish!) and whenever I’m looking to debloat, I try and go Paleo (or Whole30!). The natural, unprocessed food really helps me get back to a healthy way of life and just makes me feel better. These amazing grain-free chocolate muffins have literally saved me on mornings when I am desperate for a little something to eat with my date-sweetened, coconut-milk coffee. They’re so rich and fudgy that my kids actually think of them as a special treat, instead of a healthy one!

If you’re interested in learning more about the Paleo diet or reading about my 30-Day Meal Plan, visit this page!

hazelnut chocolate chip almond butter cookies
chocolate ganache tart with macaroon tart

Post a Comment

Fish Tacos + 8 International Menus

Thursday, October 13th, 2016

Yom Kippur is thankfully behind us, and Thank God I survived the most brutal of all fasts, fasting while nursing. Just barely. But I’m here and I’m thinking about food. Again. We’ve got an 8-day holiday ahead, and I love the idea of serving up different cuisines throughout the Chag to break up the monotony of it all, and to give us something to look forward to! I served up these amazing fish tacos for my Mexican Fiesta meal last year and I’m happy to share the recipe with you, plus 8 International menus for the 8 days of the Chag, including kid food! Enjoy and Chag Sameach!

MEXICAN
appetizer: fish tacos, tropical guacamole with plantain chips
entree: chorizo chocolate chili with pareve cornbread
for the kids: tortilla crusted chicken fingers with creamy salsa dipping sauce
dessert: mexican hot chocolate brownies

ISRAELI
appetizer: hummus with pita chips, stuffed eggplant, falafel cauliflower poppers
entree: pomegranate roast or za’atar chicken with dried fruit with rice vermicelli
for the kids: shnitzel and potato bourekas (fill with mashed potatoes)
dessert: halva krembos

ITALIAN
Dairy:
appetizer: salmon cakes with lemon caper yogurt, panzanella salad
entree: spinach pappardelle with feta or linguini lasagna and zucchini parmesan chips
for the kids: roasted tomato soup with muenster breadsticks (or grilled cheese)
dessert: torah cannoli

Meat:
appetizer: pesto salmon or corn beef arancini, spinach matzo ball minestrone soup
entree: chicken cacciatore or veal marsala bolognese or short rib ravioli
for the kids: lazy meatballs
dessert: tartufo (any colors work!)

ASIAN
appetizer: sushi salad or sushi burritos or sweet chili salmon, asian big bowl soup
entree: pepper steak with plum sauce, fried rice, teriyaki portobello mushrooms
for the kids: sweet and sour pineapple chicken
dessert: nutella banana wontons

AMERICAN
appetizer: gefilte crab cakes and BBQ potato salad
entree: burger bar or beer braised brisket with mashed potatoes and green beans or brussel sprouts
for the kids: hot dog eggrolls or corndog hamantaschen
dessert: oreo cheesecake

INDIAN
appetizer: tandoori fishmulligatawny soup with naan
entree: peanut chicken curry with coconut rice
for the kids: potato pea samosas
dessert: chai chocolate pots de creme

FRENCH
appetizer: salad nicoise, french onion soup
entree: boeuf Bourguignon or coq au vin, herb-roasted potatoes
for the kids: salami quiche
dessert: fig tarte tatin or apple tart

MOROCCAN
appetizer: Morrocan gefilte fish, carrot saladmatbucha, marinated olives, charmoula eggplant
entree: harrisa chicken or lamb chops and 6 spice morrocan stew with couscous
for the kids: lamb kebobs
dessert: apricot baklava or makroud

I’m not native to all these countries so feel free to share some of your favorites in the comments below!

Shout out to some of my family favorite Sukkot recipes not included above:

Bubby’s cabbage soup with flanken
mushroom barley stoup
cream of chicken soup in bread bowls
smoky split pea soup with thyme dumplings
pumpkin pot pie
meat and rice stuffed vegetables 
zucchini mechshie with tamarind and prunes
meat and rice stuffed baby eggplants
Levana’s chocolate espresso mousse (freezes great!)

Related Recipes:

red snapper fish tacos with broccoli slaw
coconut crusted fish tacos with savory plantain tortillas

Post a Comment