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Kosher Shrimp & Grits

Wednesday, July 19th, 2017

Before you go ahead and close your browser, no you did not make your way onto a treif blog, everything on here is still kosher! I can’t get over how real those shrimp look, can you?

So to be honest, I’m not really one for kosherizing treif dishes. Like I don’t do cheeseburgers with fake cheese or buttermilk fried chicken with soy milk. It’s just not my thing. But when I saw a package of grits at Shoprite last week, I just had to buy it. I’m a big fan of farina (the wheat version of grits, which are made from corn) and I love all things corn, so I was intrigued. I also mistakenly bought a package of mock shrimp instead of mock crab (we are obsessed with this kani salad in this house) so that’s how this kosher version of shrimp and grits came to be.

Now shrimp and grits is real Southern comfort food, and definitely more of a winter dish than a summer one – so I incorporated some fresh corn and a basil pistou to cut through the heaviness and lighten things up. A squeeze of lime in the creamy cheddar grits also goes a long way.

So, for an anti-tofu, real-food person, I have to be honest and say that the shrimp tasted amazing, but was definitely on the rubbery side. When I made this in my Instagram story, many readers suggested butterflying the shrimp by cutting it in half lengthwise, so I’ve made that suggestion below. But honestly, when I make this again, I’m just going to use kani (mock crab) since we are huge fans of that in this house (and ironically one of my readers messaged me that her dad, who is not religious, ate kani at her house and said it tasted just like shrimp!).

I’m stoked that I managed to plate this up all pretty for a blog post for you guys, its been great having a break, but I’ve missed posting!

 

Other Fish Dishes:

kani salad
spicy tuna melt twice baked potatoes
tuna pasta salad
fish tacos

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Portobello Tuna Melts

Monday, May 8th, 2017


Bedtime. Every mom knows hows loaded that word can be. Especially when I’ve got five kids under ten to tuck in at night. Why won’t kids just go to bed? Aren’t they tired?

It was 10:00 last night and the house was quiet. I sat on the couch and took a deep breath. Finally, some peace. I could put my feet up and relax. So I did what any mommy blogger would do…I went live on Instagram. 2 minutes in, and only 30 minutes after finally falling asleep, my baby wakes up. Because I’m a mom. And that’s just how life works. So I struggle though this “show” of sorts, taking 1 minute commercial breaks to calm my kid and get her latched without showing 6000 people more than they came for. That’s mommy blogger life right there.

Did I mention my husband was away since Friday and I’ve been holding down the fort through the longest Shabbos on planet earth all on my own? Yes. Life with kids and a CEO husband is hard. So when said husband encouraged me to go on a health and wellness retreat last week, I frantically packed my bags before he could change his mind and ran out the door (OK that’s not true, I argued with him about the what, when, where for each kid and the logistics of leaving a 9 month old who’s nursing around the clock and a 9 year old who’s out of school for weeks because her teachers are on a strike that seems like it will never end. And then I sorted and arranged three days worth of clothes for each kid, prepared a menu for the week, filled the house with all the essentials, restocked prescriptions for everyone who needed and bought enough bottles and pacifiers and sippy cups to last us for months. Then I broke down and cried about leaving my kids. And then I picked myself up and walked out the door).

I went live last night to discuss this wellness retreat because I got so many messages while I was away asking me about it. But Instagram Live is just that – live – and there is so much going on, so many comments and questions happening while my baby is kvetching and I just don’t know if I got the whole picture across. So I decided to write about it. That’s the good thing about having a blog.

The health and wellness retreat was put together by Beth Warren, a local Brooklyn nutritionist and author of “Living a Real Life with Real Food” with a focus on eating healthy, exercise and practicing self-care. Just what I needed. There were about 15 of us in total and we carpooled to our destination in Lenox, MA, also known as The Berkshires. We arrived at Brook Farm Inn, a Victorian home in a historic town with lush trees and quaint shops. We carried our luggage to our rooms (no elevator in this vintage Inn!) and gathered for lunch of a make-your-own-salad bar. Then we went off for a tour of Ventfort Hall – a historic mansion that was built by Sarah Morgan, daughter of J.P. Morgan, the famous banker. Next up was a circuit training workout at Lenox Fit, a snack of crudites with homemade hummus, and finally, a much-needed 15-minute massage back at the inn. Still in our exercise gear, we stretched and centered ourselves with a yoga class and then showered for dinner in pajamas (my fave!). Dinner was a light and healthy baked salmon with black rice, green beans and vegetable soup. We finished off the day with a talk on self-care and a quick demo on stuffed dates for an after-dinner snack. Lights out!

The next day, we woke up early, donned our exercise gear and headed to Kripalu, a yoga school and center for health, just a few minutes away from the Inn. The place was huge, with 4 floors and lush grounds in a beautiful mountain setting. Kripalu is a serious yoga retreat with ongoing classes, hiking trails, a spa and more. With our daily passes, we were free to explore the programs of our choice (I chose a deep-tissue massage ‘cuz G-d knows I’m no yogi!) and then meet up mid-day for lunch and a hike. Salads of black bean burgers were prepped for us , so we lunched on the patio with breathtaking views and then geared up for a hike around the property. After we headed back, we had a bit more time at Kripalu, but I went to explore Tanglewood, a popular Berkshires attraction, with some of the ladies. Tanglewood is a summer hot-spot with music festivals and shopping, so we walked around the mostly-empty town, exploring some of the fun shops around. After making a few purchases (we’re ladies after all!), we headed back to the Inn for a post-hike yoga class and dinner of chicken breast, roasted vegetables and sweet potato fries. Beth gave us an inspiring nutrition talk during dinner and we finished off the long day with a healthy baking class and an essential oil workshop. Lights out!

Wednesday morning we wrapped up with another yoga class and a breakfast parfait bar filled with oatmeal, chia seed pudding, yogurt, fruit and toppings. We packed up some leftovers for lunch and we were off. Two jam-packed days behind us, and lots of fuel to get back to the daily grind of mommyhood.

I, for one, needed that fuel. I spent the early morning hours whispering into the phone as my son back home was having an asthma attack. I was helpless and worried and felt so. far. away. I had my mom go to the house to take care of the kids while my husband rushed to the hospital in an ambulance. It was every mother’s worst nightmare, being away during such an emergency, but my husband reassured me over and over that everything was ok, and skyped me from the hospital so I could see for myself. My three-year-old spent the next two days in the pediatric ICU and I was so thankful that I had taken that break so I could be there for him, my family, and myself, fully and healthy.

Going away was hard (I had to pump every four hours on the road!) but it’s something I didn’t even know I needed. Taking a break from the daily grind allows you to regroup, center yourself and feed your soul. It reminded me that being a mom doesn’t just mean taking care of others, it means taking care of myself – and that neglecting that need doesn’t make me a martyr, it makes me resentful and unhappy. I needed that wake-up call because every day is a nonstop marathon of giving and feeding and caring for others and it’s hard. G-d is it hard. And every night as I go to bed, I pray that tomorrow will be easier – but it’s not. Because being a mom is a full time job that will never end. Going away inspired me to learn to take time for myself – to nourish my body with healthy food and exercise and nourish my soul with a good book and a relaxing massage. I’m making an effort to do something for me, and it’s ok.

The retreat really gave me the kickstart I needed to start eating healthy again. It’s been a while. I’ve put on a whopping 20 lbs. since I had my baby, 9 months ago (I always put on weight when I nurse!) and it’s finally time to lose it the healthy way – with diet and exercise. I whipped up these delicious low-carb portobello tuna melts last week, and I’m super excited to share the recipe with you! Eating healthy doesn’t have to be about deprivation, especially when you get creative and think outside the box.

This one is for all the Mom’s out there. I salute you.


This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

spicy tuna melt twice baked potatoes
baked portobello shakshuka
portobello pizza

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Perfect for Pesach Giveaway

Thursday, March 30th, 2017

It’s different when you see a new cookbook on the shelf that you’ve never heard of before, and when you’ve actually watch that baby grow from the very beginning. You see, Naomi Nachman is a good friend, and with her friendly and outgoing personality, anyone that meets her (or follows her on social media @naominachman!) feels the same. Naomi has been open about her cookbook journey from the very beginning, and I was lucky enough to spend a day getting a behind-the-scenes look at some of the recipe development and food photography for this book. I even tested some of the recipes in the book for Naomi so it’s hard to be biased! Instead, I’m just going to share about the book, rather than reviewing it, because honestly, do you all really need my critique here?

Perfect for Pesach is exactly what it sounds like – perfect. for. Pesach. Except the recipes really work for all year round – especially for those of us who eat mostly gluten free, and those who honor strict Pesach customs that don’t allow us to use any store bought processed ingredients. I love that the book has a range of healthy and indulgent recipes, from how to make zoodles and cauliflower fried rice, to pastrami meatballs (recipe below) and fudgy chocolate bundt cake. Looking at the beautiful photography (thanks to the talented Miriam Pascal of overtimecook) it’s hard to believe that these recipes are truly kosher for Passover (hello lemon curd trifles)!

If you’re going to want to buy a Pesach cookbook, it should probably be from someone who spent two decades catering Pesach meals for clients with individual needs and requirements. Naomi shares make-ahead tips and well as freezer suggestions that are super helpful as well as cooks tip and year-round notes on most of the recipes. The cookbook has a really nice range of flavors – from Syrian inspired cauliflower crust lachmagine (you know I’m making that!) to Hawaiian poke (recipe below) and tequila lime chicken to herb crusted lamb shops. Of course you’ll also find traditional favorites like matbucha, salad nicoise, gravlax, Pesach cholent, chocolate mousse and so much more.

As for me, I’ve got the quinoa hummus, chimichurri coleslaw, maple glazed rack of ribs and frozen red wine strawberry mousse bookmarked.

Of course I’m giving away a copy of Perfect for Passover, so see the details below to enter!

As part of this Pesach giveaway, I’m also giving away a copy of Duby’s Pesach Lists which includes:

• Tips on making Pesach for the first time
• Cleaning checklists
• Shopping Lists
• Budgeting Tips
• Menu and calendar templates
• Last minute reminders
• Printable labels for your Passover cabinets
• Games / Activities / Discussion ideas to make your Seder more fun

You can read more about it on dubyspesachlists.com.

GIVEAWAY DETAILS:

To enter the giveaway to win a copy of Perfect for Pesach + a copy of Dobys Pesach Lists:

1. Leave a comment below letting me know your favorite Pesach dish.
2. For an extra entry, leave a comment on the giveaway post on Facebook or Instagram sharing what you love most about Pesach.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Monday, April 3rd, 2017.

SAMPLE RECIPES:

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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

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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

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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!

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

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Sushi Burrito

Thursday, June 2nd, 2016

If you ever thought sushi would just be a passing trend, you’re as shocked as the rest of us. And it’s not just the kosher world either (although we might be the only ones with sushi counters in pizza stores!).

The world is awash with sushi rice bowl recipes, make-your-own-sushi parties and now, THE SUSHI BURRITO, or as some like to call it, the SUSHIRRITO.

A sushi burrito is basically an excuse to eat an entire overstuffed sushi roll in one sitting and call it lunch :) And I got no problem with that! Especially since Michel de France introduced these flavored sushi wrappers which I just love. I’m not a big fan of the fishy taste and chewy texture of nori (otherwise known as seaweed), so these gluten free wraps are a welcome surprise! I love that they come in chili, poppy seed and sesame seed flavors, and now my kids (who aren’t fans of nori either) are happy to eat homemade sushi wraps as well. Can you say “Winner, winner sushi dinner?”!

Turns out, these inexpensive gluten-free wraps make a great alternative to traditional wheat wraps for sandwiches too. Quick and easy turkey wraps are my go-to Friday afternoon lunch for the kids, and I’ll definitely be trying all the Norigami flavors with that!

Now if you’re intimidated by the whole thinly sliced julienned vegetable thing, do yourself and a favor and pick up my must-have kitchen tool of all time, the JULIENNE PEELER. It looks like a traditional peeler, except instead of peeling off a single strip, small blades along the edge of the peeler slice the peel into thin julienne strips. It’s basically the best invention ever made.

With that said, the only thing left to intimidate you about these wraps is maybe the raw tuna. I wasn’t always a fan of raw fish myself, but I recently bit the bullet (or I should say, the protein) and went for it. I find that raw fish doesn’t really have much of a flavor at all, which is why I like to lightly marinate the fish in Myron’s ponzu sauce, which is also gluten free. Ponzu sauce is basically a light and refreshing lime, ginger and sesame sauce that’s great for marinating or dipping, and it infuses the fish with great flavor. Of course topping everything off with some spicy mayo doesn’t hurt either right? I mean, sriracha makes everything better.

Now sushi everything has been around on my site for a long time. In fact, I made sushi salad famous before it was ever a thing! I went through a bit of a crazy sushi phase where I made candy sushi, sushi snowmen, sushi hamantaschen and even a 3-tier sushi cake. I’m a sushi nerd, what can I say?

But getting back to traditional sushi eating…. the salad is definitely getting boring, and sushi rolls just seem like too much of a job. Which is why I’m totally loving the new sushi burrito craze and I hope you will too. With Shabbat going into Shavuot this year, six back to back meals call for light and refreshing lunch ideas – which is why these are absolutely perfect. You can even set up a bar and have people make their own. How fun?

Don’t forget to load on all the toppings because an extra dose of sweet sauce and spicy mayo are every sushi lovers dream. Are you drooling yet?

Signing off with a little shoutout to my kids, who served as my hand models in these pics when no one else was around! They were also more than happy to eat the leftovers (no raw fish for this pregnant mama!) so no waste is a win-win for this blogger mom!

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:

sushi salad
sushi salad II
kani salad
kani Caesar salad with nori croutons
tuna sashimi

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Sweet Chili Salmon with Wasabi Crust

Thursday, May 12th, 2016

It’s just one of those days. I got the kids out of the house on time for a change, and I was hoping to sit down early this morning to get a head start on work. But it was not to be. After making my rounds to the girls’ school, boys’ school and daycare for the little one, I was finally on my way back home when my daughter called me to say she had left her lunch. Oh, Mommyhood.

As a blogger, recipe developer, food photographer and full time mom, it’s hard to set a schedule for myself because kids are just so unpredictable. On the one hand, I’m SO thankful to have a job where I can make my own hours and work around my Mommy duties, but on the other hand, there’s so much to do and so little time. My husband is always telling me to hire help but I’m literally the worst delegator on earth. You know how they say if you want something done, do it yourself?  Well that’s kind of my M.O. I’m a perfectionist, and rather than dealing with someone doing something that is not up to par with my standards, I’d rather just do it myself. Can any of you relate?

I’m the same way in the kitchen. If I’m having lots of guests or prepping for big holiday meals or a cooking demonstration, the reasonable thing to do would be to have someone help me. But stubborn me just does it all myself because God forbid someone will slice something the wrong way. (Insert hands-over-eyes emoji) I know I’ve gotta learn to let go and be more flexible, I’m just not sure how. Ideas, anyone?

In the meantime, I’m going to go wake myself up with a big handful of spicy wasabi peas. It’s one of those snacks that I used to eat with abandon, and then suddenly one day, I found that I couldn’t look at them anymore. It’s been a while, but they’re back on my addictive snack list – I even put them on my salmon for an amazing spicy crunch!

This salmon recipe is super quick and easy – perfect for a weeknight dinner with some rice, and pretty enough for company with a side of sushi salad. Chop sticks optional.

Related Recipes:

spicy roasted edamame
teriyaki salmon
kani salad

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Fish Tacos with Savory Plantain Tortillas

Tuesday, April 19th, 2016

Last year was my first time venturing into the world of plantains. It’s definitely a lesser known fruit, so I’m here to tell you more about it!

Plantains are a tropical fruit, and are best known for their use in tostones – a twice fried chip. You’ll find them on the menu in many Latin restaurants, like 26 Sushi & Tapas, in Miami, Florida. I love them topped with ceviche and avocado!

A plantain looks like a banana, but it’s slightly larger with angular sides. It’s taste and texture are determined by it’s stage of ripeness – firm and starchy when it’s green, and softer and sweeter when it’s yellow to black. Plantains cannot be eaten raw, but they make great (baked or fried!) chips when firm, delicious mash when ripe and great egg-free tortillas at any stage. Plantains are a resistant starch, which means that they pass through the digestive system sort of like soluble fiber and don’t spike blood sugar, making them popular among Paleo enthusiasts.

My interest in plantain tortillas was purely a Passover thing, since most kosher for Passover crepes are made using potato starch and eggs. I’m not a big fan of potato starch, and since my son is allergic to eggs, I was looking for an egg-free alternative.

I created two versions of the tortilla – a savory one, made with avocado oil, lime juice and a bit of chili powder, and a sweet one, made with coconut oil, maple syrup and vanilla (recipe coming tomorrow!). Plantains don’t have much flavor on their own, so adding these ingredients was essential. I was pleasantly surprised that the tortillas were soft and pliable and really make a great substitute for Passover crepes and wraps. It’s great to have a recipe that doesn’t call for potato starch and eggs for a change, am I right?!

Now for the fillings! I’m a big fan of fish tacos so I definitely went that route with coconut crusted fish fillets which you can bake or fry (if you’re not a fan of coconut, I would recommend frying). Mango salsa is the perfect accompaniment to this tropical dish and curried mayo, one of my favorite condiments, rounds it out. This makes a great lunch or light dinner after all the heavy meat and potato dishes that we’re used to!

Looking for other potato alternatives for Pesach? Check out this article that I put together for OU kosher. It’s got lots of amazing recipes, suggestions and ideas for replacing the spud. You can thank me later!


Related Recipes:

plantain nachos
fish tacos with broccoli slaw
tropical guacamole
nutella crepes with sweet plantain tortillas

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Pepper Crusted Tuna Sashimi
with Pineapple Guacamole & Herbed Crema

Thursday, February 4th, 2016

I used to hate raw fish. It make me all squeamish. Raw meat too. I mean why would you want to eat raw food, possibly swimming with parasites, if you could eat it cooked, am I right? I was fine with a runny egg or two. Or three. But not the real proteins. Put a fancy plate of beef tartare with a raw egg in the center in front of me and I was out the door.

But then sometime about a year or two ago, I decided I was done being afraid of food and I wanted to try everything. I’m still not a fan of beef tartare but I’ve come to love raw sushi. It’s so much fun to be able to order off the entire sushi menu now, and not just the cooked rolls! You’ll be surprised just how easy it is to prepare pepper-crusted tuna sashimi at home. Just make sure you get the freshest, best quality tuna out there for this dish.

Related Recipes:

pan seared tuna steak
persimmon guacamole
jalapeno crema

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