The nine days (period of mourning) concentrates so much on how to respect and appreciate others. I’m starting with something selfish only because I feel if you yourself are not genuine, you cannot be genuine to others. Prayer has always been something I do not look forward to but always feel relieved after doing so. It’s kind of like yoga for the soul. My whole life I have felt very connected through prayer. I suffer from anxiety. It’s not crippling TG but it often overwhelms me and causes me to panic. It’s worse when I don’t sleep well or have too much on my plate, a variation of normal but still hard to handle at times or hard for others to handle me. Prayer is my opportunity to connect, to let go, to say someone else is in charge and I’m just following the motions. The autonomous part of me does not like to admit that there is a possibility that I could relinquish control but the human, spiritual part of me is relieved. I haven’t had the opportunity for a full on prayer service in a while, mostly it’s been the travelers prayer, a prayer of psalms when someone is ill or the prayer for finding a lost object (which I say too often for any normal person). When I finish I feel like a weight is lifted off my shoulders, I remember the times when I had designated prayer times and how connected I felt to the world around me. I felt like I had a greater purpose and my existence once again became important. Over the next few days I will try once again to connect with prayer; to G-d, to those around me and hopefully to myself. It won’t be something big, I’ve failed at that before, attempting to take on entire prayer service at once. It’ll be small, an opportunity to look upward and say, Hey, good morning, I know You are up there watching, thank You for another day.
Join in if you want. I’ll have someone to talk about this with.
I like to challenge myself a lot to do more, learn more, achieve more. I’m never comfortable with where I am because I believe mastery is attainable with a little patience and dedication but my religious improvement always seems to come last. I push it off, I say I’ll get to it later I will always have time to become a better person. During the 9 days the Jewish period of mourning the lost temple we are meant to abstain from things that bring pleasure. It is supposed to hurt and supposed to be hard. It’s the time when I finally say I won’t put off my religious improvement any longer. So I make an attempt, to treat people better. I try to assume the best in people, I try to pray, I try to give more and take less. I’m not always successful but here’s hoping my changes, however small they may be, last.
So my posts over the next couple of days will sound a little more serious, contemplative and thought provoking. It’s just me talking out loud. Feel free to ignore them if you wish, or feel free to join in, it’s always easier when we do things together!
Meanwhile, here’s one of my favorite recipes ever. It’s gluten free and vegan. Soba noodle salad with Miso Tahini Dressing first written for @jccmp. ● 1 box soba noodles, cooked according to package directions for al dente, drained and rinsed with cool water
● 1 tablespoon maple syrup
● 2 teaspoons rice vinegar
● 1 teaspoon toasted sesame oil
● 1/2 teaspoon finely minced ginger
● 1 large clove garlic, minced
● 1 tbsp shiro miso (white miso)
● 1⁄4 cup tahini
● 1⁄3cup warm water
● Salt and pepper to taste
● 2 Persian cucumbers, thinly sliced
● 2 tbsp mint finely chopped
● 1 scallion, thinly sliced
● Sesame seeds, optional
1. In a large bowl, mix the maple syrup, rice vinegar, sesame oil, ginger, garlic, miso, tahini, and water. Season with salt and pepper to taste.
2. Arrange the cucumbers over the noodles in a large bowl and pour the dressing over the noodles.
3. Top with the mint, scallions and sesame seeds, if using.
4. Noodles and dressing can be made up to 3 days in advance if stored separately
#soba #vegan #veganrecipes #nytcooking #f52grams #feedfeed #tofu #eat #eating #noodles #glutenfree
Not sure what I love more. The amazing light, or the twirling of these scapes.
Scapes are basically the plant that grows from a garlic bulb. They are usually cut off early - before they flower so that the bulb maintains a lot of flavor. They taste garlicky enough to act as a swipe left on a date but not enough to act as a vampire slayer- does that make sense?
Cooking them will break down the sugar molecules and create a mildly sweet taste. I love roasting them simply with salt pepper and olive oil but have also sautéed them, grilled them and stuck them in impressive flower arrangements that usually are @mimulo inspired but fall short.
Where to find them: check out cool farmers markets cuz they are cool and also support farmers, Whole Foods and Fresh direct may carry them as well. They are usually found between spring and early summer.
If you want you can make it yourself by putting a bulb of garlic in the ground and forgetting about it till next summer- but I’m not guaranteeing that it will work.
#swiperight #f52grams #nytcooking #summerfruit #scapes #feedfeed #f52farmstand #cool
I’m working on my 9 days meals ideas- this is usually something I remember the first night of the 9 days but TBH I woke up this morning and thought that was the case. I was at the point where I called almost every member of the family to ask them to please put the marinading chicken into the freezer so we don’t waste it. It’s been a long week and it’s only Tuesday but benefits side I have already committed to becoming a better person.
Back to the point- I make this kabocha squash hash in the winter and fall all the time as a quick and easy dinner. My dad @luxuryhasnosize actually found it for me and I rehashed the hash- yes I will go to the corner now.
I halved the squash, scooped the seeds out and roasted it flesh side down for about an hour until all the caramelized goodness is super soft, I usually do this the night before. Then I sauté a diced onion in some oil, I added some chopped garlic scapes from the #farmersmarket but just a regular clove or two of garlic minced should work instead, sprinkled some salt, curry powder and pepper and tossed it with the flesh of the kabocha squash. Then I pressed it into the pan, made some wells in the kabocha and put an egg on it! Covered it and heated over a low flame until it was cooked through and then topped it with some chopped parsley and oregano fresh from the market- mostly so I could say that twice in one post.
My dad kept asking what kind of sugar I used- I didn’t, my mom asked there was any left, and my kids said why is it orange eeww. There aren’t any leftovers in case you were wondering. Yes, you, you know who you are. Maybe next time!
#vegetarian #curry #f52grams #nytcooking #feedfeed #f52farmstand #egg #fast #easy #healthy
I’ll probably take this down because it’s not food but I had a riveting 8 hour orientation today which led to this totally extra version of tiny doodles. I would sell it to someone if my orientation mates hadn’t already called dibs. I hope she doesn’t throw it out. It’ll probably be worth like a dollar one day.
So with my clafoutis this time I burnt some butter and sugar and the bottom kinda like the start of a upside down cake but with that custardey cake thing on the top. It was all the magic needed to have SOME people licking the pan and asking for the recipe. I haven’t figured out what I’m calling this awesome hybrid but it’s going to be much easier to pronounce than clafoutis.
Shown here: White and yellow peach with thyme
Adapted from @thekitchn
3 tablespoons butter or vegan butter
1/2 cup sugar
12 ounces fresh fruit, such as cherries, berries, or stone fruit
1 cup whole milk of choice
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon fine salt 1 Heat the sugar and butter a 10 inch pan over low flame until lightly bubbling. Remove from heat Arrange a rack in the middle of the oven and heat to 400°F. 2 Prepare the fruit: Remove the stems and pit the cherries. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and thinly sliced; set aside.
3 Blend the wet ingredients: Combine the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds.
4 Pulse in the dry ingredients: Add the flour, and salt and pulse until just incorporated, 5 to 7 pulses.
5 Add the batter to the pan: Pour the batter into the prepared pan. Top evenly with the fruit.
6 Bake: Bake until set, puffed, and light golden brown around the edges, about 50 minutes.
7 Cool and serve: Place the skillet on a wire rack and let cool for 15 minutes (the clafoutis will deflate). Dust with powdered sugar if using, cut into wedges or scoop and serve warm.
#f52grams #nytfood #nytcooking #clafloutis #summerfruit #bakefeed
Happy appendix day ‘Merica!
This week we left our home of two years in Silver Spring, MD behind. It was bitter sweet for us, bitter because our friends who became family to us were left behind and sweet because it was finally time for us to come. There was nothing easy about turning life upside down to move somewhere unfamiliar and different. We moved down with hopes of perhaps growing roots there and potentially staying but it was not the place for our family. I’m a city girl at heart.
What we loved about silver spring: we connected with people here through love of good food we made on our own, wanting what is best for our children and simple hopes for the future. It brought me back to what really matters at the end of the day. It was less than I’m used to in some ways, more than I am used to in others. I also loved how Jewish people from so many different kinds of backgrounds came as they were, there was no judgement no exclusion no harsh words because someone dressed differently. It taught us to be more open minded and accepting and encourage that for our children as well.
We were meant to be there for a reason and we have changed because of it. I’m ready for the next chapter of our lives but I will keep silver spring memories nearby just in case... Also PSA to everyone who has never lived in silver spring: THERE IS NO “S” AT THE END OF SILVER SPRING. PLEASE STOP SAYING SLVER SPRINGSSSS AND ADDRESSING WEDDING INVITES AS SUCH- @ykpfood that one was for you.
Clafoutis- do not ask me to pronounce it unless you are a sheer sadist. Basically it’s blueberries or other summer fruit in a light pudding like cake thing. I made the @juliachildfoundation recipe from @nytfood but went a little overboard and used an entire package of @kosher_taste blueberries because I’m blueberry happy. For added extra specialness I sprinkled the top with coarse sugar and it caramelized the blueberries over the warm cake puddingness. I don’t know if you know this about me but I seriously love pudding. It’s a problem. Especially when there is no pudding.
I’m sorry @ykpfood that I broke your pie plate making this but the cast iron came out better for pictures anyway 😬
#sponsored #blueberry #nytcooking #f52grams #nytfood #bakefeed #foodporn #dessert #clafoutis #summer
Yesterday was the seventh anniversary of @cookinginheelss and @eatinginflats. Except back then we were just Shushy and Binyamin, two kids on our way back from learning in Israel on totally different paths. Through a series of chance meetings, intense conversations, absolutely no real dates and some serious manipulation on my end we got married and grew together to become what we are today- slightly more mature children. I really wanted to recreate the meal we ate on our first date but I just couldn’t bring myself to put together sweaty cheese, airplane pasta and half melted pocket chocolate bars. So I’m putting up this picture of salmon cuz it’s way prettier. The recipe can be found under recipe highlights- skip to the end.
One of the best thing @eatinginflats does is never ever say I love what you made. It’s always I love this part about it or here’s a suggestion to make it better. It’s almost like he knows what I’m thinking. But you know, after 7 years together maybe he really does... #eeeeeats #kosher #infatuation #forkyeah #tastingtable #feedfeed @thefeedfeed #bareaders #foodandwine #todayfood #dailyfoodfeed #buzzfeedfood #foodshare #chictribe #jewishfoodmedia #heresmyfood #eattheworld #foods4thought #cookit #rslove #foodblogfeed #lifeandthyme #foodblogeats #lovefood #bhgfood #f52grams #nytcooking #anniversary
Bet you won’t guess what the secret ingredient is in this antipasto. It’s the most unlike #cookinginheelss food ever. Comment to guess, or you can cheat and check out the recipe on @kosherdotcom. I’ll admire your dedication regardless.
Also, in other sad news the pretty ring you saw here is officially gone, lost in the move. I’m mourning it because it made my thumb look skinny, Something I am forever trying to achieve. And yes before you ask I have tried finger Pilates. They don’t work. #eeeeeats #kosher #infatuation #forkyeah #tastingtable #feedfeed @thefeedfeed #bareaders #foodandwine #todayfood #dailyfoodfeed #buzzfeedfood #foodshare #chictribe #heresmyfood #eattheworld #foods4thought #cookit #nytfood #foodblogfeed #lifeandthyme #foodblogeats #lovefood #f52grams @food52 @thefeedfeed @foodblogfeed
Some people say soup in the summer is dumb. Those are the people who have the AC on 65 while I’m sitting in the corner shivering. Yes you, you’re dumb. Guys, winter is over- we don’t have to make snow fall from the AC and relive the misery again. I totally made this soup last night after a day like that, yes I did. I meant to make Tom Kai Gai a Thai coconut chicken soup but I was a bit eager to clear my pantry so it became my own creation and I said Mmm outloud when I ate it even though no one was there to prove this statement is true. Then I texted a picture of it to all my friends and my mom as proof.
Thanks @kewpieusa for the #wasabi #coconut dressing that totally inspired this and made pretty green bubbles on the surface.
Tom Is A Guy Soup
4 cups chicken or bone broth
4 dark meat cutlets, diced
1 package of baby bella mushrooms, quartered
1 stick lemongrass pounded and chopped
1/2 inch galangal or ginger
1 tablespoon curry powder
1/2 cup coconut milk
salt and pepper to taste
soba or rice noodles prepared according to package directions
cilantro and mint sprigs
thai red chilies sliced
limes for serving
@kewpieusa coconut wasabi dressing to drizzle
In a medium saucepan heat the broth over medium heat along with the lemongrass and galangal or ginger. Add the dark meat cutlets and mushrooms and bring to a boil. boil for 5-10 minutes or until the chicken is cooked through. Add the curry powder and coconut milk and heat through.
Place the noodles in individual bowls and spoon the soup over them. season with salt and pepper and top with fresh cilantro, mint , chilies if desired and a swirl of @kewpieusa coconut wasabi dressing. serve hot.
Insert inspiring quote about freedom of expression through art here.
But I mostly posted this cuz I’m shocked you can’t see the scar under my chin in this picture.
Also hi mom! 👋🏻 In sourdough language:
48 hour ferment rosemary olive loaf with 90% hydration. Fresh milled 30% glen and 40% einkorn from @migrashfarm adapted Tartine method.
#sourdough #bread #carbs #f52grams #feedfeed #bake #bakefeed
Ben, your a great dad but I think we know which one of us has the better dad joke repertoire (hint: me)
Here’s a picture of ribs to celebrate. Also thanks for making the ribs. Another thanks for letting me pretend this (and some other things) were my idea. Love you the most! ❤️ The reigning dad joke champion in our house
@growandbeholdfoods those veal ribs are everything!
#freestuff #fathersday #ribs #smoked #🐮 #dinner #yum #f52grams #feedfeed
Katsu- the Japanese version of schnitzel. The difference is that there is a splash of mirin (sweet rice wine) mixed in with the egg and the breadcrumbs are always panko. It’s a significant upgrade from regular schnitzel even the name it’s better guys!
Instead of egg here is used @kewpieusa Deep roasted sesame dressing as the binder and a splash of mirin obvs.
Dredge chicken cutlets in flour sprinkled with salt and pepper, dip in the sesame mixture, and coat with panko. Fry in shallow oil for 2-3 minutes on each side until golden brown and cooked through and then serve with more @kewpieusa for bonus!
Also thank you @googlephotos2k17 for making this without me asking. You totally bump my street cred and make me seem supa fly.... #freestuff #eeeeeats #kosher #infatuation #forkyeah #tastingtable #feedfeed @thefeedfeed #bareaders #foodandwine #todayfood #dailyfoodfeed #buzzfeedfood #foodshare #chictribe #jewishfoodmedia #heresmyfood #eattheworld #foods4thought #cookit #rslove #foodblogfeed #lifeandthyme #foodblogeats #lovefood #bhgfood #f52grams
I have the most incredible opportunity to explore different food cultures and Jewish life all over the world. It’s something I find fascinating and I love that so many of my followers play a huge part in making the article come alive. I work hard on finding iconic recipes of the location hopefully with some Jewish history and “kosherify” them if necessary as well as make them easy for the regular consumer in any part of the world. I then test these recipes and take them to @ykpfood who helps me make them look beautiful, appealing and also taste tests because she’s awesome like that. The amazing editors at Binah correct my mistakes cut down the 20 something pages of recipes and information and lay it out perfectly and then, finally, it’s released in all its glory for your enjoyment. Thank you to the many people who helped bring together this article on Peru! The recipes for alfajores, tacu tacu, loma saltada, aji verde, pollo ala brasa, solterito, and ceviche can be found in this week’s #Binah.
Guys, this one is my best one yet. Then again, I say that every single time 😊
#travel #peruvianfood #peru #dulcedeleche #alfajores #f52grams
I’m posting this in the morning so that you can all get the ingredients today and make tonight, not because I encourage eating chicken for breakfast.
Paella is the original chicken and rice dish, so all your other chicken and rice dishes are just variations on that. I bet the original creator of Paella marveled at his genius of creating he one pot meal and is totally miffed that people have stollen his idea and are not giving him or her for that matter credit. Man, I don’t even know the name of said original creator but basically, #creds to paella maker. #Inspiredby paella maker.
Thanks to @meal_mart for sponsoring this recipe. You can find it on @kosherdotcom in the carousel or also if you type my name in the search bar. Cool thing is, you can also find out some stuff about me there that you probably already know.
K go make your shopping list.
#chicken #dinner #paella #nom #f52grams #feedfeed