So last June I was

in a “divorce” haze induced mega slump…

not sleeping as usual…

I came across a FB post at midnight

“Non-Union Extras needed ASAP tomorrow , Smash NBC shoot, NYC

for Fancy Patrons of the Art, Bring 2 changes of costume, must be elegant upperclass city – no gowns or tuxes

must be available for two days – send in head shot”

I don’t know what possesed me…

but before i could rationalize…

I snapped a quick shot with my iphone

of my head…& emailed it.

Not 6 minutes later

I got a response back….

“please report to ….(location) with your costume changes”

I started to laugh as I read it…

really ?I am really going to to do this?

be an extra on Smash? LOL

Tunie B. still had school, and I had someone to cover me in case I was late to pick her up…

so YEAH….I was totally going to do something – DIFFERENT & go experience a different Drama…

other than my life.

But then I panicked…

HELP….My wig needs help- was not washed or set!

I gotta look good…ya never know…

(just in case they need me for a close up – wink, wink)

So I call my cousin, Naomi L…

who even though she is a soon to be nurse…she rocks a curling iron like no one else!

& even though my text sounded crazy….SHE CAME with her magic wand!

Here we are at 1am in my guest bathroom…trying to make me look semi glamourous.

the picture is a little fuzzy…but she did an amazing job!

Then it was an early wake up call, drop off Tunie B. & off to NYC…with my “costumes” in tow.

I had NO CLUE what to expect…

(my costumes…I went with black & white…classic & elegant) & since it was my own clothes…Tzniut was NOT an issue!!)

(classic & elegant….LOL getting dressed in the basement bathroom of the theatre!!!)

But after I was dressed it was off to makeup & hair

I was excited…

(hair I did not need…lucky for me, because it was ONLY for Union Members…not us lowly NON-Unon ones!)

BUT I really needed makeup – so I just sat myself down in the nearest makeup chair & “acted” like I belonged…

& this guy did me up…”hollywood style”

sitting next to me in  the opposite makeup chair was this lovely lady..Shirley.

Who makes her living as a Union/SAG card actor

and she filled me in on all the “politics” of actor unions etc…

lets just say there is a very DEFINED PECKING order!

But I really did not care ….

I was in it for the FUN & the Adventure of it all…

when I finally was all approved costume & make up wise but the associate producers…

it was off to film…Woohoo

(me in my final costume)

I checked in to the holding station for all the extras…

I did NOT expect to see 100′s of people!

I thought they were desperate…

But the Smash producers needed us to fill a theatre

and watch JENNIFER HUDSON…sing live!!

So they ushered us all in & we waited….

& we waited….

& we waited….

(there are HOURS of technical things being done for 2 minutes of film)

But finally they started…and I was sitting literally underneath Jennifer Hudson – I could touch her.

There was a lot of stopping and starting..

basically all we “extras” had to do is stand up and clap when she finished her song…

over and over again…for 6 hrs!!!!

It was fascinating…what I LOVE about my whole experience was the behind the scenes

watching how it all was done…

BUT it was a LONG day…

& I had to get home to my Tunie B.

so when it was 8 PM and there were looking to film for another 3 hrs…

I asked if I can be let go…

and they were gracious and let me.

& they still PAID me…which was a total perk…

I would have done it for FREE!

(I made $85 for 10 hrs that day  - paid for the gas & tolls. – Life as an extra – not going to make you RICH!)

Smash is premiering Tomorrow Tuesday Feb 5th – I have no idea when my episode will air or if I ever made it on camera!

Spaghetti Smash

Talking about Smash…here is a great recipe that I literally made up on a whim. Not only was it inspired..it was a real SMASH with my daughter.

Ingredients:

2 cups of cooked spaghetti

1 cup of ricotta cheese

1 tsp. oregano

1 tsp. salt & pepper

1 tsp. garlic powder

1 cup of favorite Marinara Sauce

1 1/2 cups shredded mozarella & cheddar cheese

Directions:

In a bowl, mix together the cooked spaghetti,ricotta cheese and the spices.

Then in a greased quiche pan, smash down the spaghetti mixture, forming a crust of sorts on the bottom of the pan.

Add the marinara on top like you would a pizza.

Top with the cheese & bake in a 375F oven for 8-10 minutes until cheese has melted and is crusty.

The post Smash…& a little “Extra” appeared first on the Patchke Princess.

it’s time to get to the root of it…
literally…
today I woke up
after a night of tossing & turning…
and realized…
for every two steps I feel like I am getting ahead…
the next day…
It feels like I am taking 3 steps back.
the question I should really ask myself…
what is it I want? What is it that would make me feel like things are going to be…
all right?
everyone says time…and a plan is all I need…
well…no
I need something more…
just not sure what
or where…or..
anything.
it’s time to get to the root of it…
anyone else ever feel like this?

Root Vegetables with Toasted Almonds & Raisins

Ina Garten of the Barefoot Contessa has one of the best root vegetables recipes I have ever made. This is not it. This is my version of a delicious root vegetable side dish that is super easy to make and goes with about any main dish you can think of. The truth is I make this to eat alone – I throw it on top of some greens, or some brown rice if I want it to be a meal onto itself.

WIth the added toasted almonds and raisins, I gave it a little Moroccan twist, and for me there is nothing more tasty than the crunch of the almonds with the soft spiced veggies. The occasional delighted surprise when you pop a raisin and it’s burst of added sweet flavor is just another reason why I make this recipe every chance I get.

Tip: (If you want to keep this totally dietetic – can use non-stick oil spray to coat your pan and vegetables

Ingredients:
3 tbsp. olive oil
1 large butternut squash, diced into cubes
1 large fennel bulb, diced
2 large parsnips, diced
1 medium onion, cut into 1/4 inch thick slices
1 large turnip, diced
1 tsp. cumin
2 tsp. basil
2 tsp. dried thyme
2 tsp. dried rosemary
2 tsp. garlic powder
1 tsp. ginger powder
1/2 cup slivered almonds
1/2 cup raisins
sea salt & pepper to taste

Directions:
Pre-heat oven to 400F
Prepare a large baking sheet with non stick spray, or coat the bottom with good olive oil.
In a large bowl, toss together everything well, but the almonds and raisins. Add slat & pepper to taste. Put into oven and bake for about 25-30 minutes until vegetables are soft enough to pierce through with a fork.

In a small skillet toast the almonds and raisins on medium low heat for 2-3 minutes. Stirring frequently.

Remove vegetables from oven, add additional salt & pepper if needed and serve with the almonds and raisins as a generous garnish.

The post the root of it…. appeared first on the Patchke Princess.

This is my favorite way to drink a hot cocoa

there simply is nothing better.

Of course I stole the idea from starbucks

in the hey days of Tastebuds…

this was a best seller

and every saturday night…

I would make literally 100′s of them.

I miss those days behind the counter….

But tonight after a day of being snowed in

stuck inside playing endless rounds of “doll” & “kitchen”

as I tried to read a new book in-between eating my  ”chicken with eggs” & feeding my “baby”

all I crave is a quiet Saturday night

catching up on all the writing that I have pushed off last week…

curled up in front of my computer …

with a Huge cup of this Salted Carmel Mocha with extra extra whip!

The other day I found this at target….

it is good – but not as good as my recipe LOL

Here is to a Productive Saturday Night!

Sarah

Salted Caramel Mocha

2-oz hot espresso
2 tbsp cocoa powder
2 tbsp sugar
2 tbsp caramel sauce
8-oz hot milk
additional caramel sauce and loads of fresh whip cream, for topping
coarse sea salt, for topping

In a large mug, whisk together espresso, cocoa powder, sugar and caramel sauce until all of the sugar has dissolved. Top with steamed milk.
Add heaping mound of whip cream to the top, drizzle with caramel sauce and add a big pinch of salt A as garnish..

*Note:  Or you can heat up some milk, place a little of your favorite chocolate at the bottom of your cup. drizzle some caramel and pour in the hot milk and hot espresso. Mix and combine the melting chocolate with the milk and espresso well.  Throw in a pinch of salt and top with whip cream, more caramel drizzle and salt – YUM!

The post Salted Caramel Mocha ….need I say more? (Snowed in Saturday Night Drink) appeared first on the Patchke Princess.

Happy Rosh Codesh Adar!

yesterday I spent the whole day testing out Hamantasch recipes.

my kitchen looks like Blizzard Nemo landed a direct hit…center stove.

But…can I tell you a secret?

I really am NOT a fan of the Hamantasch… (the horror!)

I am not a lover of  the jelly (this ain’t no Chanukah jelly donut!)  and the the dough is always dry and grainy tasting.

So I decided…

time for the Sarah Purim Twist…

who says it has to be

a “traditional” Purim treat.

it’s really about the shape….right?

So….here is one of my new twist to this Purim delight

The Apple Pie Hamantasch!!

What I think will make not only a fantastic dessert to my Purim seudah

but makes a killer Shaloach Manot idea as well!!

I also am starting to really get into cooking and baking with the healthier coconut oil instead of margarine

but if you are not..

you can sub room temp margarine for the coconut oil.

Apple Pie Hamantasch

Tip: I used coconut oil for the dough feel free to substitute margarine or butter that has been softened at room temperature if you prefer.

For the dough:

2 cups all purpose flour

1/2 cup sugar

3/4 cups melted coconut oil

1 tsp. vanilla extract

1 tsp. salt

ice cold water

For the filling:

2 large apples, diced small

3 tsp. sugar

2 tsp. cinnamon

2 tsp. grated lemon peel

3 tbsp. flour

Turbinado raw sugar for garnish

Directions:

Pre heat oven to 375 F. Prepare a large baking tray with parchment paper.

For the Dough:

In a food processor add all your dough ingredients accept the water. Process until dough has just combined and is sticky enough to hold together. Use the water 1 tablespoon at a time to achieve the correct dough consistancy if needed.

Dump dough onto a well floured counter. Shape into a large ball. Cover with plastic wrap and stick into refrigerator for 15-20 minutes.

For the filling:

Mix everything together in a bowl and set aside till ready to use.

To assemble:

Roll out dough using a well floured rolling pin. Using a circle cookie cutter or the top of a glass cut out your circles.

Using a pastry brush egg wash both sides of your dough.

Mix together 2 tbsp. sugar with 1 tbsp. cinnamon and sprinkle onto one side of a cut out circle. Flip over .

Add a dollop of your apple filling into the center of your circle. Pinch into Hamantasch shape, making sure the apples are as secure as possible. Add a generous sprinkle of the raw sugar to the top center of your hamantasch. Repeat with the rest of your filling & dough.

 Place onto your prepared baking sheet and bake in the oven for 15-20 minutes or until your hamantasch is golden brown.

Serve warm or room temperature.

Garnish with confectionary sugar and a drizzle of caramel. If serving for dessert, this dish also goes very well with fresh whip or ice cream on the side.

The post Apple Pie Hamantasch…A Coconut Oil Recipe. appeared first on the Patchke Princess.

my Tunie B made me pancakes for breakfast & served them on Chanukah plates! Best Birthday morn ever!

so yeah…
Happy Birthday to me!
I am the whopping age of….39 today!
the other day…
I was thinking out loud to myself (because as you get older talking..out loud.. to yourself ..is a normal thing!)
that wow…
my 30′s has been one doozy of a decade.
in the last 9 years I have…
opened a successful restaurant that was my dream job for 8+ years
closed a restaurant.
wrote not just one cookbook – but 2 quite successful kosher ones..and started work on my third!
forayed into the new scary crazy world of blogging with 2 websites…. & it’s a real labor of love!
developed & wrote 100′s of recipes, for companies, magazine & newspapers…
Got married to my dream man, bought my dream home,
had a baby ….
lost my dream home, got sorta …divorced…turns out the dream…was all just a fantasy….
made great new friends, lost some dear ones..
the last 9 years with all the crazy ups & downs
feel like I have lived a FULL LIFE TIME…and I am not yet 40!
and as I enter the last year of my 30′s
I have just one “little” Birthday Wish…
that as I prepare to enter the next decade of my life…
Hashem (G-d) Please let my
every decision, action, & effort I make this year….
be ones that are ALL
leading me FORWARD in the right direction!
so Happy Birthday to me….
looking forward to a great day…heck a great YEAR!

Strawberry Shortcake Cupcakes
Most years for my birthday my mother would make this strawberry shortcake. It is the best one I have ever eaten & truly the simplest of recipes to make. In Tastebuds it was on the menu from day one & we used the sponge cake part of this recipe all the time for other delicious cakes & cupcakes.

This year I am making this recipe in cupcake form for me & my Tunie B. to enjoy!!

For the sponge cake:
7 eggs separated
¼ tsp. baking powder
¼ cup oil
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
¼ cup orange juice
1 cup flour
3/4cup sugar
For the strawberry cream topping:
1 container whipping cream
1 ½ cup fresh or frozen strawberries
Confectioners’ sugar

directions:
Preheat oven to 350 degrees.

Separate the eggs and place in individual mixing bowls. Using a mixer, beat the egg yolks with the sugar until mixture turns creamy and lemony colored. Continue beating on low speed and add the baking powder, oil, vanilla extract and grated lemon zest until combined. Add the orange juice, a little at a time, and then the flour. Beat on low speed until just combined.

Beat the egg whites on high speed until they form stiff peaks.

Tip: You will know that your eggs whites are stiff when you dip the whisk into the egg whites and slowly pull up; the egg whites will form a peak and stay that way.
Using a rubber spatula, gently fold the egg white batter into the egg yolk batter until just combined. DO NOT OVERMIX

Divide batter into mini cupcake holders evenly, continuing until batter is used up.

Bake 10-12 minutes or until knife comes out clean. Let cakes cool completely before frosting.
In a food processor or blender, add strawberries and confectioners’ sugar and blend. The amount of confectioners’ sugar you add depends on the sweetness of the strawberries you use. With a mixer, whip the cream until stiff. Add the strawberry mixture and mix until the cream turns a light pink. If the cream becomes too liquidy, add more confectioners’ sugar. The starch in the sugar helps absorb the liquid.
To prepare the cupcakes, using a pastry bag fitted with star tip or a knife, frost top and decorate with fresh strawberries.

The post birthday wishes…& strawberry shortcakes appeared first on the Patchke Princess.

I am the Purim Scrooge

this year….

emotionally & financially

it’s been a tough

few weeks…

every time I think I am finally getting a handle

on this massive adjustment in my life..

my engine blows…

and for a mere $900…I can finally drive away.

and what ever I have left

my money eating oil tank that heats up this rickety old house

is quickly gone with this freezing winter we are having.

I am the Purim Scrooge….

feeling Bah Hum bug thoughts!

But it’s not only about the money…

it’s about the pressure I feel

to live up to my past Purims…

What once was my favorite all-time holiday

has become this looming expensive day…that I just want to flee from.

not to mention the loneliness that comes

when your entire family is 100′s of miles away… having family fun without you.

no matter how much I adore my good friends who have been overwhelmingly unbelievable  to me

I can’t shake that  ”3rd  wheel” feeling…

or think about all that I don’t have anymore… & wishing for the time back…

Divorce is hard …and for me never harder

than on the holidays.

truthfully this year…I just want to go

Bah Hum bug to Purim!

But I can’t

I have a 3 year old

who is beyond excited for this fun holiday…

So I am putting on my happy face

or in this case my scrooge face (because if I look sorta sourish, people will just think I am playing my character!)

(The full colored look – with & without the hat – I tested it out on my students one day last week)

& I am making my Shaloach Manot simple, cheap & easy…( & I will be downsizing my list to an extreme)

& they will be delicious and perfect for what they are suppose to be ( a contribution to Purim meal)

& I will go eat a fantastic meal by a friend who has been more than gracious to me over the last year

& I will drink & eat & enjoy every minute as much as I can…

because hopefully this year I will let that Purim spirit fight the little Haman sitting on my shoulder.

Sweet & Savory Meat Hamantasch

I wrote this recipe a few weeks ago for a local newspaper.

Many years ago I came up with the sesame meat Hamantasch, that has become the staple appetizer, at my own Purim seudahs.

This year I decided to play with the recipe a little and instead of a tomato sauce I used a delicious blackberry jelly to mix with the the meat,

to achieve the most outrageous tasting “lechmagine” style meat Hamantasch!

Ingredients:

1 Package Sambusack Dough Circles, defrosted

1 egg, beaten 

Sesame seeds

For Filling:

1 small onion, diced small

2 tsp. olive oil

1 small red pepper, diced small

4-5 large button mushrooms, diced small

1 lb chopped meat

1 tsp. basil

1 tsp. oregano

1 tsp. fresh minced garlic

1 tsp. ground mustard

1 tsp. paprika

salt & pepper to taste

1 cup blackberry jelly or prune butter

Directions:

Pre heat oven to 400 F. Prepare a large baking tray with parchment paper.

In a skillet, saute  your onions in the olive oil for 6-8 minutes until soft. Add the peppers, mushrooms and all the spices and mix well. Then add the meat, and using the back of your wooden spoon, break the meat into small pea like size pieces as you mix it with the vegetables and spices. Cook on the stove for about 3-4 minutes until the meat is somewhat browned. (does not have to be fully cooked)  Set aside and let cool for a few minutes.

Assemble your hamantasch: Lay your dough circle down and brush both sides lightly with the egg wash. Sprinkle top side with sesame seeds, and then flip over. Add a small tsp. size dollop of filling to the center of the non-sesame side. Then pinch the top side, and then pinch both ends forming a triangle.

Place the hamantasch onto your prepared tray. Add a tsp. size dollop of your jelly into the center of your hamantasch. Repeat all the steps with the rest of the dough until your finish the package or the meat.

The post The Purim Scrooge….& Savory Meat Hamantasch appeared first on the Patchke Princess.

I am constantly…
Looking for the shortcut
yup that’s me these days…
the shortcut to a fast & easy divorce (1 year & still NO get!)
the shortcut to master the juggle of single momdom
(who knew my wily 28 lb kid could TKO me every time we get in the ring?)
the shortcut to reestablishing myself solidly in a career that I never wanted (or thought) to leave in the first place…
the shortcut to …feeling at peace
with my everyday.
the wise say
“life is not about the shortcuts”
but the brave desperate …
the ones who have had to deal with the
unbending MIA irrational ex’s & their enabler family,
the ones who have to answer
the worlds greatest kid who has a million questions even at 3
the ones who are struggling & hustling the best they can in
the new financial adjustments & lifestyle
the ones who know what it means to start from scratch
life, business career & family……
we all would very gladly
use every shortcut we can find…
to make things even for a brief moment…
a little easier
a little simpler.
Looking for a shortcut…

Talk about shortcuts… I have been looking to perfect a bread that I can make with out having to deal with the hassle of yeast, rising & kneading. The perfect bread recipe that I can make right along with my soup an hour before dinner. I have played around with many Irish Soda Bread recipes, most of whom are originally dairy, but this Purim I finally created the perfect recipe that I truly LOVE.

Now I know that Pesach is around the corner and a bread recipe is the last thing you all are looking for… But the way I see things is this, we have a few weeks to go, wouldn’t you much rather make a small batch of fresh bread that is guaranteed to be devoured right away, than buy a whole loaf that will just sit and get stale, till you finish it or throw it out?

You can make this recipe plain – with out the mustard & parsley, for a great tasting plain bread to serve.

But I warn you all, Irish Soda breads get stale over night, and are really only delicious for the first day & then pretty ok toasted the 2nd day, but the 3rd day it is not edible. So that is why this recipe makes one loaf or a few small rounds – to enjoy right away!

NO KNEAD NO RISE Mustard Parsley Soda Bread
Ingredients:
4 cups flour
4 tbsp. sugar
1 tsp. baking soda
1 1/2 tsp. kosher salt
4 tbsp. (1/2 stick) of Margarine that is very COLD & cut into small pieces -(or 4 tbsp coconut oil)
1 3/4 cups Tofutti Sour Cream (or you can use coconut cream – but your mixture will be very wet)
2 tsp. lemon juice
2 large eggs
1/2 cup Favorite Honey Mustard (I like the Bone Sucking Brand)
2 tbsp. dried parsley flakes

Directions:
Pre-heat oven to 375F. Prepare a baking tray with parchment paper.
In a mixer using the paddle attachment, mix together the flour, sugar, baking soda & salt. Then add the margarine to the bowl. On low speed mix until the margarine has fully incorporated into the flour.

Then in a measuring cup, add the sour cream, lemon juice, eggs, & mustard and mix well with a fork. Add the sour cream mixture to flour mixture and mix on medium speed till dough has formed. Add the parsley flakes and mix.

Dump the some what wettish mixture onto a well floured counter. Knead the dough just enough to shape into a round loaf. Or if you are making smaller rounds, cut portions and knead into desired small rounds.

With a knife cut an x lightly on top of the bread. Spray non-stick oil spray over the entire round bread and bake in oven for about 45 minutes or until bread has turned golden brown on top and when flipped over and banged on makes a hollow sound.

Serve immediately.

this one is just with parsley and no mustard

The post Looking for the Shortcut….NO Knead NO Rise Mustard Parsley Soda Bread appeared first on the Patchke Princess.

So be it…

the best laid plans are meant to never work out it seems…

lost all my pictures that I took for the last 2 weeks

while I was testing my Pesach Recipes…

spent the last 4 hours trying to recover them – to no luck!

kinda sucks.

Oh well – the Blogging…must go on!

lesson learned…

ALWAYS download the pics the same day you take them!!!

my procrastination has FINALLY hit me in the head!

Anyways…

So you know how every food package that is for something you use to cook or bake with, comes with a BRAND recipe? Well, have you ever tried them?

I do!  One of the main reasons, is because that is what I do for a living! My main source of income these days, comes from recipe development for companies that are looking for great recipes using their products, that they can put on the back of their packages, web sites and countless other promotional materials.

I know how hard I work on developing those recipes and how good they really are.  So when I see a recipe on a box or bag, 9 out of 10 times I end up trying them if I can and of 7 out of 10 times I find that I have something useable – to put my own twist on.

There are also those very few times I find a real GEM of a recipe that becomes a staple in recipe box! Of course I ultimately put my own twist on those recipes & share them with you all!

This Ultimate Pesach Brisket came right off Lipton Onion Soup Mix package. I added a little sugar but other than that, this was a real winner and so perfect for Pesach.

Personally, I love to serve slow cooked roasts on Yom Tov. Not only are they full of unbelievable flavor, impressive looking when served, easy to prepare in advance, they also truly are more delicious when served the next day, rewarmed (the meat has more time to soak up all that yummy goodness in the sauce).

Pesach cooking and baking is stressful enough without having to make recipes that are complicated. This one is truly the ULTIMATE PESACH RECIPE!

pic from stock photography -closest thing that I found that looks like what I made.

The Ultimate Pesach Brisket

Ingredients:

1 3-4lb Brisket

1 Bottle of Ketchup

1 packet of Onion Soup Mix 

1/4 cup of packed brown dark sugar

1 1/2 cups of water

Directions:

In a bowl, mix together well,the ketchup, onion soup mix, brown sugar & water. 

Place your brisket in the aluminum tray or dutch oven, and pour the mixture over the entire brisket, turning it around and making sure both sides have been coated.

Place the pan in the fridge overnight or for a minimum of 3-4 hours. Then Pre-heat your oven to 275F. Cover your pan tightly with foil and place in oven. Cook for minimum of 6 -8 hours, turning the meat over once half way through.

To test doneness – take 2 forks and insert pulling apart in opposite directions. If the meat falls apart easily than it is finished. If it is tough and gives you resistance, then put back in oven for another 30-45 minutes.

To Freeze: Let meat rest for at least 20-30 minutes, then remove to cutting board reserving all the liquid.  Slice or pull apart according to preference, then put back into a clean plan. Take all the reserved liquid, and mix well, then pour over the sliced meat and the cover the pan very tightly with saran warp and then foil. Then place in freezer marked well, till needed.

To Reheat: Remove Pan from Freezer to Fridge the night before serving & let defrost in fridge overnight. Place in a low temperature oven for 45-1 hr to reheat, serve hot from oven right before serving.

The post So be it…The Ultimate Pesach Brisket appeared first on the Patchke Princess.

Chefs, Home cooks, regular every day people seem to love Balsamic Vinegar

for many…

many years, I was simply NOT a fan.

the smell alone could bring me to my knees.

But, when I got serious about this cooking thing some 13 years ago…

I had to make friends with my vinegar

& I did…best friends.

So lesson folks…

never Pass-Over things quickly just because they might frighten or intimidate you…

face them head on…

because you might have missed out on something really great!

Talkng about GREAT…

this Onion Balsamic Chuck Eye Roast is mouthwatering good!

The use of balsamic vinegar mixed with the crushed tomatoes gives the meat this delicious

not too tangy sour taste that blends perfectly with the sweetness of the honey & onions

There are really just no words to describe it…

YOU MUST MAKE IT!!

It is another great recipe for Pesach – Easy, Simple & One Pot!

Mouth-Watering Onion Balsamic Pot Roast

Ingredients:

1 3-4 lb Chuck Eye Roast

2 tsp. onion powder

2 tsp. garlic powder

2 tsp. kosher salt

2 tsp. pepper

4 Large White Onions, sliced into large pieces

1/2 cup sweet white wine

1/2 cup Balsamic Vinegar

2 cups crushed tomatoes

1 cup water

1/4 cup honey

Directions:

Pre-heat oven to 300F. 

In a bowl, mix together all the spices. Using your hands rub the spice mixture all over your roast, entirely coating it.

In a large frying pan or in a dutch oven, heat up 2 tbsp. olive oil. Using tongs, sear your roast on all sides for about 1 minute on each side all over. Remove the roast from pan and set aside for a few minutes.

Deglaze your pan with the white wine, using a wooden spoon to scrape the bottom and mix all the leftover juices from the roast. Let the wine cook down for about 4-5 minutes and then remove from flame.

In another bowl, mix together the balsamic, crushed tomatoes, water, sugar and pour it into the wine pan and combine. 

Place your sliced onions into the bottom of your pan. Lay your roast on top of the onions. Pour the balsamic tomato mixture over the entire roast, making sure to coat it well. 

Cover the pan tightly with foil and cook in the oven for up to 4-5 hours, until tender to the fork.

To Freeze: Let the roast cool completely. You can then slice if desired and place into clean pan with the reserved juices or just freeze whole making sure it is tightly covered with saran wrap & foil.

To Reheat: Let defrost in fridge over night. Slice first, and then reheat in low temp oven for 45 minute to an hour covered. 

(since I lost all my pics I took this past weekend – this photo is from pinterest which linked to this website. It is a Similar recipe to one that I had created.)

The post Passover the….Onion Balsamic Chuck Eye Roast appeared first on the Patchke Princess.

I literally can taste food in my head…

and there have been many a night…

I actually dream in recipe.

I LOVE food – period.

it is way more than a romance….it is an obsession.

and so when the urge strikes…and it almost always does…

I cook up what was keeping me up the night before…and satisfy my cravings.

Now if only all my non-food dreams…

would so easily come TRUE  TO!

One of my readers had emailed me recently saying that her daughter was allergic to eggs and she is having a very hard time finding good side dishes that she could make that would be delicious and exciting for not only her daughter but her whole family.

I was feeling her pain as I read the email that night eating one of my favorite steamed chineese dumplings from a local takeout place. I filed the email away, thinking I would look up some recipes I have stored in my notebooks the next morning and see if anything might work for Pesach & her family.

That night I dreamed of this recipe. It took me a few days to actually get myself in the kitchen and try it, but tonight when I did, I was so excited about how it came out and can NOT wait to share it with all of you!

I used cabbage as the dumpling wrapper, thinking that it would hold the filling well under all the steam or frying and I was right! I bought green cabbage, but I think for the steamed dumpling recipe especially, purple cabbage would be a much better choice, beside the gorgeous color, it has more of a flavor depth.

I used basic vegetables that you will find in most chineese recipes, but added the fennel the last minute, because I love the taste and thought it would be a great addition. But feel free to leave out if you are not such a fan of the anise flavored vegetable.

For the fried dumplings, I took my favorite Pesach Chicken Nugget recipe’s batter, CUT THE EGGS, added a few spices,  and then dredged and fried.  In general I have come to realize I actually prefer the potato starch version of this batter recipe than the flour one. It is lighter and crisper and I think a tad bit tastier. On a whole I much prefer anything fried, but I gave the steamed option for all you dieters.

But at the end of the day, not only are these vegan, with no egg in site,  these Passover Dumplings are really so darn tooting delicious, perfect for a side dish or as a meal..

Fried & Steamed Passover Dumplings

tip: these last in the fridge assembled raw for up 2 days. Fry or Steam 

Ingredients:

1 head of cabbage (green or purple), boiled whole in water for about 8-10 minutes until softened

for the filling:

2 red bell peppers

1 pint button mushrooms

10-12 baby carrots

1 head of fennel

1/2 red onion

1 tsp. garlic powder

1 tsp. onion powder

salt & pepper to taste

for the batter:

3/4 cup potato starch

2 tbsp. oil

3 tbsp. water + more if needed

1.5 tsp. garlic powder

1.5 tsp. onion powder

2 tbsp. dried parsley

salt & pepper

Directions:

1. prep all your vegetables

2. In a food processor, process all the vegetables with all the spices for 30 seconds.

3. separate the cabbage and using one leaf at a time, place about 2-3 tbsp. of filling into the center of the leaf.

4. then fold over top side of the cabbage to cover filling, and then bring in the sides to create a small tight as possible pouch

5. if steaming, place your steamer into the center of your frying pan that is filled with hot water that is steaming, cover and cook for about 8 minutes.

IF FRYING:

1. Whisk together all the batter ingredients until you have a thick pancake like batter. If needed add water 1 tbsp. at a time till you reach the desired loose consistency.

2. Dredge the cabbage dumpling in the batter, coating it on all sides well with the batter.

3. Heat up a frying pan with about 3 tbsp. of olive oil. When the oil is hot, fry the cabbage dumpling on all sides for about 1-2 minutes on each side, until crispy.

4. Serve the dumplings with a delicious dipping sauce.

Thai Dipping Sauce

I combined 1/4 cup of Almond Butter, with 1/4 cup of duck sauce (or you can use orange or apricot preserve) with 2 tsp. of soy sauce and whisked until smooth.

The post A Dish to Dream About….Fried & Steamed Passover Dumplings appeared first on the Patchke Princess.

I did it!

yup – after 5 frustrating tries I finally got it right.

I just made the most Awesome Passover GF Blueberry Muffins!

& I want to KVELL!

the one thing that I find I am really missing on Pesach is some type of muffin to eat with my morning coffee.

NOT an expert when it comes to Gluten Free baking, I specifically wanted to come up with a recipe

that was not a sponge cake recipe with a 100 eggs that have been whipped…

I really wanted something that was more on-point as far as flavor, texture and can

ultimately satisfy that craving and be a little healthier to boot.

having a different recipe in mind originally…

I went to the store looking for my ingredients.

when I went down the Kosher for Pesach aisle

I saw a box of Farina

instantly I had a flash of seeing a recipe for Farina Breakfast Muffins.

without the recipe, but willing to experiment, I bought the box.

The first 2 batches were awful…

I almost gave up on the spot…

thinking ugh it’s one week – I will survive without a morning muffin!

but I was already in the kitchen and the mess was made…

so what the heck..what’s another try?

and the 3rd batch was better…but not exactly..

with the last minute inspired switch from potato starch to tapioca starch

I had it! I did it! WOOHOO!

my tenacity paid off in a big way with this delicious recipe.

So much so, that I will be making these muffins YEAR ROUND.

Awesome Pesach Breakfast Blueberry Muffins

yields 24 standard size muffins

tip: these can be made in advance and freeze beautifully. Take out one at a time as needed, and toast in the oven before serving.

Ingredients:

6 ounces (1 bag) ground almonds

1 cup Tapioca Starch

1 cup Passover Farina

1 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 tbsp. cinnamon

1 1/4 cup non-dairy whip

4 large eggs

1 cup oil

3/4 cup sugar

1 pint Fresh Blueberries

Directions:

Pre-heat oven to 375F. Prepare your muffin tins with liners.

• In a large mixing bowl add the almonds, tapioca, farina, baking soda, baking powder, salt & cinnamon. Whisk them all together till combined.

• In separate bowl, mix together the whip, eggs, oil, & sugar. Whisk together till well combined.
• Pour the wet ingredients into the dry ones, and whisk together till well combined and you achieve a thick smooth batter.
• Fold in the fresh blueberries to the batter.
• Using an ice scream scooper, scoop batter into the muffin liners till the top.
• Bake in oven for 25 minutes, rotating pan halfway through baking. Muffins are ready when tops are golden brown and there is no jiggle to the batter. 
• Let cool in tin for about 10 minutes before removing to rack to cool completely

The post I DID IT!!!…Awesome Passover Gluten Free Blueberry Muffins appeared first on the Patchke Princess.

A wonder

what a little thing like sunshine…

& a day of 50 degree weather

could do for your overall psyche!

I use to make friendly fun of my friends

who complained about Seasonal Disorder…

but I realized yesterday …

I total suffer from it as well.

Because after spending an entire day soaking up all that glorious vitamin D yesterday…

as I Pesach cleaned my car (2.5 hour job – no joke – how does it get dirtier than my entire house combined?!)

I felt like a different person…or more like the real me.

full of energy, chipper…..just happier & plain good.

nothing in my life had changed…just the daylight hour & the first warm day in a long time.

a wonder…this little thing called sun.

time to think seriously …about moving…

Talking about wonders….I spent the last few weeks testing Passover side dish recipes. I also had taken a trip to the new super-sized  WALMART in my area

recently and after 2 hours leisurely going up every aisle, I walked away with a $19.99 Farberware Mandoline & this idea for a recipe!

I must tell all of you, that if you get one new kitchen gadget for your Pesach kitchen this year – I highly recommend a MANDOLIINE. With the amount of vegetables that we go through during Pesach, this tool makes life in the kitchen so much easier & quicker! AND I love that my slices are now uniformed and the exact thickness or thinness that I desire – keeps things looking so professional and appetizing.

My good friend Miriam Konigsberg had me over for Purim this year and besides her killer Pastrami, made a truly  delicious potato gratin that looked like the dairy cheese & cream filled ones that I love & use to make all the time in Tastebuds. I was so impressed that it was Non-Dairy, that I could not stop talking about it at the meal LOL.

After generously sharing with me her gratin filling recipe, (ok I might have harassed her endlessly for it) I kept Miriam’s recipe in mind when I was creating this gratin Passover version of that recipe.

Miriam’s original recipe called just for  2 layers of potatoes & was very liquidly when you cut in to it, perfect for her meal but I was looking to do something a little different with it. I wanted a gratin that was more hearty, something closer to a lasagna then a gratin , just with all vegetables.

What I was so impressed with, is the crust that formed on top of the gratin, it looked like cheese, and tasted crusty and creamy like a great cheese topping but just Pareve!

The secret WONDER ingredient in Miriam’s recipe was MAYONNAISE! – I could not believe it. For some reason it had never occurred to me to substitute mayonnaise to achieve this creamy – cheesy texture.

I really LOVE when I discover something new & amazing to play with in recipes!!

And I owe Miriam K a big thank you for this opening my eyes to this WONDER & helping create a new Passover MUST on my menu!

Passover Vegetable Gratin Lasagna 

Ingredients:

3 large potatoes, sliced into thin very thin rounds

1-2 large white onions, sliced into thin rounds

1large eggplant, sliced into very thin rounds

4 Large beef stake tomatoes, sliced into very thin rounds

for the spice mixture: (you will need about 2 tsp. of the following spices)

garlic powder, onion powder, kosher salt, black pepper, oregano & basil

1 cup mayonnaise

2 eggs

1/2 cup potato starch

2 cups water

2 Tbsp. oil

Directions:

1. Pre-heat oven to 350F
2. In a bowl, mix together all your spices for your spice mixture.
3. Spray the bottom of a 9×13 baking dish. 
4. Layer the bottom with your sliced potatoes, overlapping them as you place them down. 
5. Sprinkle generously over the layered potatoes some of your spice mixture.
6. Then layer the onions over the potatoes, and sprinkle spice mixture.
7. Next layer the eggplant, and sprinkle the spice mixture.
8. Then top with a last layer of sliced tomatoes, and sprinkle the spice mixture.
9. Repeat steps 4-8, until you have an 8 layer vegetable gratin.
10. Once you finish layering, whisk together well the mayonnaise, eggs, potato starch, water, and oil in a small bowl.
11. Pour the entire mixture over the gratin, making sure to evenly portion it all around.
12. Place in oven and bake for about 45-50 minutes, until the top is a golden brown and the vegetables are fork tender.

The post A Wonder…Passover Vegetable Gratin Lasagna (Pareve & Gluten Free) appeared first on the Patchke Princess.

 This year I am fortunate enough to go to Israel for Pesach…

but first I wanted to give Tunie B. a little taste of what I had growing up…

some over seas TRAVEL ADVENTURE!

Tunie B. & Flying = all  you can eat nosh, videos & uninterrupted mommy time – can it get better for this 3 year old? She packed her own bag with her menchies, essential nosh items, blues clues notebook & hello kitty wallet!

So when I booked my flight – I purposely…yes purposely

decided to have a 15 hour stop over in London, England.

The iPad – the mother’s #1 way to keep a kid busy & quiet through out a long flight! 

From 6AM – to 10:40 PM me & my Tunie B. would have a real European Mommy & Me Fun!

Buckingham Palace, a walk along the Thames, a wave to Big Ben, some Harrods shopping, & a really great meal…

all were in the cards…

but HA. Joke is always on the one who plans….

In all my lists & ideas… I never actually considered the WEATHER!

& from the second we landed & had to trek that very very long walk in Heathrow airport to Passport control..

the air hit us with a bone chilling biting cold that seeped through our clothes no matter the layers…

making me consider for a very brief moment…

checking in to the Siravus Lounge in Terminal 3, paying my 40 pounds for a bedroom with a shower & taking a very long nap…

But I was on a mission…

&… I am a single mother whose middle name is “go-with-the-flow” & whose theme song is “you can’t phase this!”

so …instead of my sunny fun filled dream day in England…

we played “Find the Queen” …..

I bought one of many Queen Elizabeth image post cards that every kiosk in Heathrow airport carried & told Tunie  - this is who we are looking for.

She is the Queen & she wants us to go to her palace for some tea & prizes, but I forgot her address so we need to find her.

This little “tall tale” kept us going the whole day…& it got us a few laughs & some special fast track treatment when she told the airport security check in girl, (who gamely asked her “who’s the lass in the photo?), that the Queen was lost & needed to eat her tea with us!

& in every train, automobile, double decker bus..we took

Tunie had to look out for the Queen..& if she saw her….well then it was time for a Tea Party!

Because of the cold I really wanted to do things the fast and easy way – take a cab to buckingham 

wave hello, and then go get something to eat…. 

But with the airport cabs charging 75 pounds or $115 one way…we hopped the Heathrow express to Paddington Station instead. ($45 round trip)

Starving at 10 AM & Tunie out for the count after the train ride, I decided food was a MUST. 

The ticket agent was supremely helpful in giving the best directions and local advice. He also saw that I was with a carriage & a sleeping kid, and called a fellow colleague to personally escort me to the platform (a 6 minute walk), to ensure that I make the train and had help in those places where my carriage would be difficult to maneuver as to not wake her up! All I can tell you is, this American was in shock, these English folk could not have been MORE cordial & helpful to this Yankee – I was so grateful!! 

Having heard about a local Kosher dairy restaurant from all my Facebook UK fans

I had marked IsolaBella Cafe as my one English Food Stop.

Originally wanting to hit the Golders Green location, (since it was where I lived as a kid for a year and wanted to share it with Tunie)

I changed last minute to the Westfield London Location…since it was in a HUGE shopping center & out of the freezing cold!

It was the perfect place to let Tunie sleep as I high end window shopped some Dior, Louie Vitton, tried the London version of Starbucks (tastes the same!), charged my iPhone at the Apple store, and ate a surprisingly tasty English Kosher Dairy Meal!

This mall had everything, including a champagne restaurant, where you can get a glass of bubbly with your sushi lunch before you shop for your Dior. Tunie & I really enjoyed IsolaBella. I loved the decor, the lucite chairs with their hot pink fabric seats & clashing colors mixed with wood. The service was friendly & the food was more than passable – I was hesitant but hopeful with all the recommendations. I loved that they had a kids menu which had the English standard and kid favorite Fish n Chips. For $14 the kids portion was really an adult size portion, with a drink & dessert included! The fish n chips were the perfect combo of crunchy coating to soft juicy fish!

I opted for something a little different, and was excited by the Asian/Indian inspired part of their menu – and ordered the perfect meal for that freezing day. The Silium -A hot soup filled with noodles and Chinese vegetables and some fried egg rolls! Their was just something so surprisingly delicious about the sweet & salty hot broth with veggies & noodles with  the added bonus of tasty bites of soggy egg roll – Who knew?! I am definitely going to have to recreate this one day when I get home!

My total bill with the additional add on of a hit-the-spot hot cocoa with a nip of rum & whip cream (yes I most definitely kept to English tradition and added a shot of alcohol to my hot drink to ward off the bitter chill!) was a total of $34 dollars (24.35 pounds). Not bad for a meal that could have really fed 4 people.

Tunie & I never got to see the Queen…we sat on the bus for 2 hrs because of a Traffic light outage around Picadilly Circus, before I gave up.

But we had our English tea…and a really very fun….LONG day…despite the cold…

Would I do a stop over again?

Yup in a heart beat – but you can be sure it will be SUMMER weather!

Now for my Pesach version of a delicious dessert that is definitely worthy of being served at High Tea with the Queen!

Plum Brule Tart

yields 1- 9 inch round tart

note: this recipe can be made in advance and frozen if tightly wrapped.

Ingredients:

For the crust:

1/2 cup crushed candied nuts (I used Pecans) or you can use any ground nuts not candied

3/4 cup ground almonds

3 tbsp. potato or tapioca starch

1/4 stick of margarine, room temperature

1/4 cup packed brown sugar

For the filling:

1 large egg

3 large egg yolks

1/2 cup sugar

2 cups non-dairy whip topping

1 tsp. vanilla extract

1 tsp. orange extract

2 tsp. orange rind (optional)

4-5 ripe plums, cut into 1/2 inch slices

Directions:

Pre-heat oven to 350 F.

In a bowl mix together all your crust ingredients. Use your hands to crumble everything together into a sand like texture mixture. 

Spray the bottom of your tart tin with non stick spray and then press the crumble compactly to pans bottom, creating a crumble crust.

Place tart pan in oven and bake for 5 minutes. Remove and let cool.

As the crust is baking, assemble your filling. 

In a sauce pan over medium-high heat bring the non-dairy whip to a scald (right before it starts to boil & bubble). Remove from flame and set aside.

In a large bowl mix together the eggs, sugar, extracts and orange rind. Pour in the hot cream and mix well.

When the crust has cooled, place tart pan on a baking tray, and arrange your plum slices all around your crust.

Then pour your filling mixture into the tart pan till the top.

Bake tart in oven for about 25 minutes until the Brule custard has turned golden and firm.

Remove from oven and let cool for 5 minutes before placing it into the fridge.

Let the Plum Brule cool & set in the fridge for at least 1 hour before serving.

The post The Queen & IsolaBella ….A Pesach Plum Brule Tart appeared first on the Patchke Princess.

(my yummy nieces & Tunie B. having a blast!  just pure cousin love & friendship that will last forever between them  - I pray)

Ahh the luxury ……

my Tunie B. hanging out having a blast with her cousins…

as I had a adventure filled Sushi morning!

SOLO!

Something that I simply don’t get the option of doing back in the states too often without major planning & babysitting coordination.

But what a FUN filled Isreali Morning I had!

thanks to a great recommendation from my friend Miriam Stienhart! (Miriam you rock!)

who told me about the Ramala flea market near Kinyon Malcha (Jerusalem Mall) under the overpass

It happens only on Mondays & has everything from mens Prada boxers, kids clothing, cooking supplies, flower arrangements & your delicious Israeli nuts, pastries & spices.

With my Shekels in hand, I spent a fun filled 2 hours going down the few aisles, handling over stickers & little girl dresses

trying some of the yummiest Pesach Moroccan Marzipan treats & fresh dates.

the sign says : To all our customers, next week there will be kosher for passover cakes from Morocco for Pesach Memuna ( A Moroccan celebration that occurs on the last night (Esru Chag) of Pesach) The ones that I tried were already Kosher for Passover & reminded me of my grandmothers – simply delicious!

After the Shuk I headed off to the Jerusalem Mall that was a 2 minute walk away

I don’t go often to the Mall in the states, and here in Israel, I laugh that the Mall is more one big food court

than actual stores.

And of course I was only a little surprised to see the OSHI OSHI kosher Sushi Kiosk in the middle of the first floor

There has been Sushi in Israel for at least 10 years now

at first it was only something you could really get decent but VERY expensive Sushi in the David Citadel or the one store in Amek Refaim.

Slowly I would hear about one or two places that carried it…but always with the warning it was not edible.

Even my last trip 6 months ago…Sushi was NOT in my radar here in Israel.

Now just a brief disclaimer…I LOVE Sushi  - I literally grew up on it

and in Lakewood I was the first ever restaurant to bring it in – that was 12 years ago & I made a point of only serving it 3 days a week – to keep it special & exciting.

Now it seems that there is not a Kosher eatery in Lakewood, or in NY for that matter that does NOT serve Sushi…

it is my biggest pet peeve…(hypocritical I know)  - But I HATE that every pizza store & deli also serves sushi…

So when I saw this kiosk in Israel I had a little mix feelings…but certainly did not stop me from trying it.

& Happily it was very delicious…and was Sushi DONE RIGHT!

Just a few things to know about OSHI OSHI: Located on first floor of Kinyon Malcha under the escalators on the left hand side. The people behind the counter DO NOT SPEAK English & are not the friendliest. The Menus are all in Hebrew only, but if you have a pretty decent working knowledge they are quite easy to translate – especially with the help of a photo for every dish. Sushi prices are average and besides the rolls there are some delicious Japanese salads & soup to choose from also. Overall it was a great place to have a quick cheap Sushi fix for Lunch.

The sushi I had was a spicy salmon, asparagus, sweet potato roll, that had tempura chips & peanuts with a spicy mayo sauce.

After a  morning and afternoon galavanting I headed back to my mothers.

Where my sister & sister in law came with all the kids an hour later…

and of course everyone was hungry….

So my sister suggested Sushi Rechavya – her treat.

Not one to pass up a meal…I figured Sushi was the food of the day.

& happily had Sushi for Dinner – 2x in one day in ISRAEL!

What to Know about Sushi Rechavya: – A fairly big place, it serves not only Sushi but chicken & meat dishes as well Asian Style. I loved that they had iPads for you to order with & see what the food looked like before you ordered. We had a little of everything, sushi, salads & chicken nuggets & steak.

My favorite dish was there Asian Green Salad with chicken – it had a gloriously light ginger dressing, with crispy sesame chicken bites, sprouts and fresh veggies – & the perfect candied pecan garnish to top the whole thing off. I also loved there Uden Soup & had a surprisingly terrific glass of their PLUM WINE – that was so YUM & a must try if you are there. I also loved the little packets of wipes they handed out after the meal!

An 8 minute walk from my mother & Rechov Ramban

we headed to a very delicious Meat Sushi Meal for early dinner.

it seems that Sushi is here to stay in Israel & they are smart about it – keeping the restaurant & their food dishes totally Asian themed and appropriate for a Sushi restaurant.

there is no Shwarma or Falafel in sight!

But still….

my brother had the best line of the day…

Sushi in Israel is like Chumus in NY!

The post Sushi the new Chumus? A “typical” vacation day in Israel appeared first on the Patchke Princess.

Admittedly this year…

my passover prep is minimal.

It’s one of the perks of going away to family…

especially when my sister is a good cook – & has my mother’s disease..

NO ONE IS ALLOWED IS THE KITCHEN with her when she cooks!

kinda makes me laugh…but I have learned to just back seat cook from the kitchen stool as I watch her slave away

I do feel sorta badly that my sister is working so hard…so yesterday Tunie B & me went shopping for a present

in Mamila Mall we came across this Kitchen store called SOHO that had the coolest QUIRKIEST  kitchen gadgets that

I just have to share with all of you!

Many of them made me laugh outright – some even had me knocking my forehead thinking

“why the heck didn’t I think of that!”

COOL & QUIRKY KITCHEN MUST HAVES:

#1 Carrot Sharpener

Now who doesn’t want a carrot sharpener that can not only peel your carrot, but also can give you a pencil sharp deafly point? But seriously if this things works imagine all the cool things you can do with beautifully curled carrot slices! Garnish salads, makes curly carrot crispy fries, carrot rollantinis…I could really get creative. Also, FINALLY I have a sharpener for those giant pencils I always won at my school carnivals!

#2 Dish Washing Gloves with Attitude: Or create your own “Soap” Drama.

Now who really thinks that doing the dishes can be fun? Well with these dish washing gloves, not only do you keep your hands from getting chapped, you can also star and narrate your own dish soap opera theater! Who knew all the Drama there could be when fork snubbed spoon for fish knife!?

#3 CoolAMARI Ice Cubes: Apparently these ice cubes are 8 times the FUN than regular boring square ones! How can you NOT want these for your next pitcher of homemade sweet ice tea?

#4 The Table Saw: Now I don’t know about you, but the last time I tried cutting through my 7 layer cake with my dinky cake knife and having a hard time cutting through all the gooey layers, I was totally wishing I had a table saw to do the job! Well I have to wish no more! I just don’t get the whole cross-cut the lettuce thing…But then again when I bought my ginzu knife from the late night tv commercial, I never realized how much I would use it to cut all those soda cans with!

#5 CORKERS:  Cry no more!  All those bottles of wine that we are going to be opening this Passover, will come to double use! or..at least their corks will. Now you and your kids can create corkers – cork animals that will be fun for the whole family & give you a terrific keepsake of your LONG seder meal this 2013! Imagine all the fun you can have with these babies during the Seder- reenacting some of the 10 Plauges!  Move over Chia Pets – there is a NEW animal in town!

#6 The PLUNGE Cork: Now that you are making all the cork animals – you are going to need a way to close up your extra wine. How about this bottle closer? certainly very appropriate considering that plungers and Matzah go hand in hand for most people during passover! (just pointing out the obvious people! – please don’t write me hate letters)

#7 The Ring Peeler:  Yes I know this is another carrot peeler gadget – but my sister could so use this on all those Potatoes she is planing on peeling this year!

 #8  The Sardine Paperclip: (no oil added) I can’t begin to count the number of times I was in the middle of making a terrific new dish when I had to just stop cold because I did NOT have a paperclip to finish my cooking task. Thank you to who, ever invented these sardine paperclips – because now I can have an “office” supply blend in to my kitchen beautifully, instead of being a junk drawer eyesore!

#9 The Geppetto Pencil Sharpener: it is true I am always using pencils in my kitchen to mark up recipes etc.. My one issue – why is it named Geppetto? that sure looks like Pinnochio to me.

#10 Chefs’s Stand -The iPad Cooking Holder: OK I must admit – this is THE gift I ended up buying my sister (I also bought one for myself!) My poor iPad has been abused and for Pesach I had to really scour the crevices for all the dried up bits of dough, batter, & other food particles I left behind while cooking with it (I am serious!)  I truly believe the best gift is one that you would give and appreciate if it was given to you – so my darling sister….ENJOY! maybe now she will actually get a chance to use her iPad for something other than letting her kids play angry birds!)

Now for a Really Quirky Recipe  - I made this up because I just wanted something different that was NOT your typical potato or zucchini kugel!

Passover Sweet Potato Apple Fennel Onion Crumble Kugel

yields 2 small loaf pans

tip: This is my version of a sweet potato kugel that is meant to be served on a platter & sliced into loaf sizes on the table. The key to making this kugel is to make sure to pack your ingredients very tightly and compact into your baking pan. Make sure to use a disposable aluminum pan, for easy removal of loaf.

Ingredients:

3 large onions, diced small

3 Tbsp. 0live oil

5-6 large sweet potatoes

2 cups diced apples (3 large apples)

1 head fennel, diced

3 tbsp. potato starch

4 eggs

1 tsp. cinnamon

salt & pepper to taste

For the crumble:

1.5 cups of crushed candied nuts (I used pecans) 

1/2 stick of margarine, room temperature

1/2 cup of ground almonds

3 tbsp. Matzah Meal or Potato starch

Directions:

 Pre-heat your oven to 350 F.

1. In a frying sauté your onions in olive oil on medium heat until they have turned brown and caramelized, about 15 minutes.
2. While the onions are cooking, pierce the skin of your sweet potatoes all around with a fork. Place them in the microwave and nuke them for 5-8 minutes until they are soft. (you might have to do 2-3 potatoes at a time)
3. When the sweet potatoes are soft, remove the skins and mask the potatoes until creamy smooth. Add 2 eggs and the 3tbsp. potato starch to the mashed potatoes, mix together well. Set aside.
4. After your onions are finished cooking, set them aside on a plate. In the same frying pan sauté the apples and fennel for 5-6 minutes on medium high heat with 1 tbsp. olive oil until they are soft. Remove from heat.
5. Whisk to eggs together and then add them to the apples & fennel and mix together.
6. In a bowl, mix together all the ingredients for your crumble. Using your fingers as you mix, crumble everything until you get a sand like texture with the mixture.

ASSEMBLE YOUR LOAF:

1. Spray your loaf pans well all over with non-stick spray.
2. On the bottom of your pan, layer your crumble mixture. Make sure to pack it in very tightly and evenly.
3. Next layer is the apple & fennel mixture. Spoon on top of the crumble and then press down with the back of your spoon, until they are a thick compact layer. 
4. Then layer the sweet potato mixture. Pack in the mashed sweet potato almost till the top of the pan leaving about 1/2 inch.
5. Lastly layer the fried onions over the sweet potatoes till the top of your pan
6. Bake in the oven for 25 minutes.
7. Remove from oven and let cool for about 15 minutes before removing from pan.
8. To remove from pan, flip over onto your serving platter and then tap the bottom with the back of a knife until the kugel loosen. Gently remove from aluminum tin and serve. This kugel loaf can be served warm, or at room temperature.

The post Top 10 Kitchen Quirky ….. (Passover Sweet Potato Apple Fennel Onion Crumble Kugel) appeared first on the Patchke Princess.

One thing that I am a fanatic about on Pesach is
Dessert.
It is that demanding sweet tooth I inherited!
So I have compiled a list of my favorite
Quick & Easy Desserts that I MUST HAVE
around in the house through out Pesach.
These are all tried & true winners!

TOP 5 PASSOVER DESSERTS

#1 Aunt Rachel’s Passover Cheesecake

FOR RECIPE PLEASE CLICK HERE

#2 Tunie’s Favorite Mango Lime Granita (or any fruit flavored granita)

FOR RECIPE PLEASE CLICK HERE

#3 Sarah’s Chocolate Mousse Cake

a>FOR RECIPE PLEASE CLICK HERE

#4 BEST EVER Pesach Blueberry Muffins

FOR RECIPE PLEASE CLICK HERE

#5 NEW & LIGHT Plum Brule Tart

FOR RECIPE PLEASE CLICK HERE

BONUS RECIPE:
I love this recipe that my friend Rivky Eisenberg of The Viennese Table (best cheesecake’s in the world) first introduced me to from the Gourmet Magazine – Over the years I have made something similar – But I can honestly say there is just something about this original recipe that is SOOO GOOD!

MATZAH ALMOND BRITTLE

FOR RECIPE PLEASE CLICK HERE

The post 5 Easy & Yummy Pesach Desserts appeared first on the Patchke Princess.

Sababa…

my new favorite word.

for some reason this is the first time after countless times being in Israel…

that I actually noticed this word being used….ALL THE TIME.

it is the Israelis’ answer for everything…

their version of Ce’ sara sera

or the less verbal …”shrug of the shoulder”

it can also be used

to appease someone who is getting worked up….

or to make a point….at the end of  your sentence.

It is literally the BEST word for every life situation.

it is my ultimate word…

the word that is right now taking me through my everyday life…

these days.

Because no matter the situation…

I just say

Sababa….

and the sun shines

& I am still smiling.

Sababa…

What’s For Dinner Tonight? (Israeli Style “Thailandi” Salmon Stir Fry)

In honor of Yom Haatzmaout (Israeli Independence Day) & my current withdrawal from the country of my Heart & my Family…

I am making this delicious dish that you can find on almost every dairy Israeli cafe menu. 9 out of 10 times you will find me ordering it, because I know that no matter what it is always a sure-fire hit for my tastebuds. Talking about “tastebuds” I put this dish on my menu the first month I opened, and it is one of the most remembered dishes people stop me on the street about. I have made so many different variations of the dish,(fish, chicken, meat)  that it’s hard for me to actually write a recipe….because every way is truly delish.

Here is my latest version…Eat Up & Sababa!

If you want to see more recipes, & Photos of my Everyday Kosher Crazy Life in REAL TIME –  FOLLOW ME NOW PLEASE on Instagram, Twitter & Facebook - & Don’t Forget to Pin it on Pinterest!

Israeli “Thailandi” Salmon Stir Fry

Tip: You can use any type of noodle for this recipe (whole wheat, soba, udon, regular thin spaghetti) I love the healthier Udon noodles that you can find in the freezer section at your local grocer.

Ingredients:

2 tbsp. toasted sesame oil

2 1/2  cups cubed fresh salmon (about 2-3 6oz fillets)

2 cups, shredded cabbage

1 large red pepper, julienned

1small red onion, julienned

2 cups thin green beans

1 cup shredded carrots

2 tsp. garlic powder

1 tsp. ginger powder

1/2 cup sweet teriyaki

2 tbsp. peanut butter (optional)

salt & pepper to taste

1/2 cup chopped salted peanuts for garnish

1 package of thin spaghetti or udon noodles, cooked

Directions:

 In a larger heavy duty skillet, on a high-medium flame, heat 1 tbsp. of your sesame oil. When the oil is hot, add your fresh salmon and cook on all sides for about 2 minutes. Remove from pan and set aside.

In the same hot pan add the rest of the sesame oil, and the cabbage, peppers, and onions. Stir & cook uncovered for about 5-6 minutes, until they are fork tender.  Then add the green beans and carrots to the mix, stir and cook for about 3-4 minutes. 

Add the garlic powder, ginger powder, teriyaki, and peanut butter to the vegetables and mix well. Then add the salmon back to the pan and cover and cook for about 6 minutes.

Remove lid, add the noodles, mix well (add some more teriyaki if you like it more saucy) and serve on to a platter. Garnish with the chopped peanuts.

The post answer: SABABA…..(Israeli Thai Salmon Stir Fry) appeared first on the Patchke Princess.

I am in chains…

with every breath that I take…

I want to fight my captives…

but…

inorder to be free…

I have no choices left to me

& need to give in to their demands…

I have no will

as a woman

in a jewish marriage.

I am having a hard time understanding it all…

so all I can do is make sure that this does not happen to others after me…

THIS IS A WARNING!! DANGER AHEAD:

To all those doe eyed girls about to be wed….

protect yourself

it does not matter how much you love them…

does not matter what kind of “good” family they come from

does not matter how much money you or they might have…

when you sign your ketubah..

you are chaining yourself.

and if unfortunately there comes a day that you need to be FREE of your chains…

you need to make sure BEFORE you sign the ketubah

that you have a WRITTEN contract (a jewish pre-nup & you MUST get a civil marriage BEFORE the wedding) that can break those chains.

Because the SAD FACT is…

if you live in NJ especially…

there is NOT much (rabbis, law, organizations) you have on your side

that can actually help you.

and you will be a hostage…

in the cruel war that is…the Jewish GET proceedings.

The post Agunah… appeared first on the Patchke Princess.

my life is coco – NUTS!

there is really nothing I can say

it never ends.

when I think I have things under control

conquered the hurdles & obstacles…

another one pops up

I feel like I am the the hamster in that carnival game…

every time I finally pop up on my feet…

someone comes with a hammer…

& knocks me down.

I truly need to escape…run..hide – get away from the insanity

because I have no idea

how I am actually getting the strength to pop that hamster head up again.

that hammer has no mercy…won’t even give me a day of rest…

literally and I kid you not…

within the last 3 hours…

I have been bopped on the head

HARD

3x….

I am bruised…badly

hurting…praying it to end …

praying for a chance to just get as far away from the hammer that

is making it hard for me…

to keep on going…

but I have no choice…

pop up little hamster

pop up……

Salmon Coconut Balls with my “Tastebuds” Tropical Salad

I had so many plans for the blog for this pre-Shavout season. I had created so many new  recipes galore that I was and hopefully still can share with you.

I just don’t have the time or the energy  these days to post. Just another thing for me to deal with right now…LOL. But I appreciate all of you who have been following my drama ad have been so gracious in the emails and comments….every kind word sent my way adds to my power bar that gives me the strength to get up – So thank you from the bottom of my heart.

I created this recipe close to 2 years ago & the drama of tastebuds had already started (my excuse as to why I look like dreck in this video!) It is really easy and for those of you who remember my Tropical Salad from the cafe – the Coconut covered salmon balls – just make it all the more fantastic and delicious.

Check out the You tube video for step by step instructions – also let me know if you guys like seeing me cook – I am seriously thinking about starting my own You Tube Cooking & Home Channel!

Also if you live near or in Lakewood – I am cooking and selling many of your favorite Tastebuds & Dairy Gourmet dishes for Shavout – orders are coming in quick – so if you would like to get the price list please comment with your email address or email me at thepatchkeprincess@yahoo.com.

Salmon Coconut Encrusted Balls Recipe

Ingredients:

½ cup corn starch

2 tsp. kosher salt

½ tsp. cayenne pepper

1 cup coconut milk

1 ½ cups shredded unsweetened coconut

¾ cup panko crumb

1 can salmon

1 egg, beaten

Vegetable oil

Directions:

Preheat oven to 375

Mix the corn starch, salt and pepper in a plastic bad. Pour the coconut milk into a bowl. Combine the coconut, panko and a pinch of kosher salt in a paper plate.

Drain the salmon from the can and pour into a small mixing bowl. Add 1 egg and mix well. Using your hands take some salming and roll into a small ping pong ball size ball. Lay the salmon ball onto a parchment lined baking sheet until you are ready to start coating.

Toss the salmon ball in the corn starch mixture in the plastic bag. Remove  and then dip coated salmon in the coconut milk. Then finally dredge the salmon  in the panko mixture; and set on a parchment lined baking sheet. Repeat with remaining salmon pieces.

Bake in oven for 15-20 minutes until salmon balls are a light golden brown.

For Tropical Salad Romaine Salad

Ingredients:

1 cup Mandarin oranges

1 red pepper, diced

½ cup Crushed walnuts

1 Mango, diced

Directions:

Plate as desired

Tropical Dressing:

¼ cup Mayonnaise

¼ cup apricot preserves

2 tbsp.  duck sauce

Q tsp. garlic powder

1 heaping tsp. ginger powder

1 pinch cayenne pepper (optional)

Directions:

Mix all the ingredients for dressing in a bowl well serve over salad.

The post Just Coconuts…dreaming of a Tropical Escape. appeared first on the Patchke Princess.

It has been a year

a year since I started this blog 

because I needed it’s therapy..

It has been a year filled with more lows than highs…

a year of trying to figure out the 

who, what, where…

of my new reality.

it has been a hard, long road….

bananas…if I were to be honest.

but last night…

I noticed…

sometimes you just need to pull apart

apart from the noise of everyone – everything…

that is all around you…

literally

and in your head.

I am at my best…when I do my own thing.

it is and has been..

hard

to not get distracted

hard not to feel inadequate, envious, or defeated

when the the last 2.5 years….has been like mine.

but it is time to focus…

head down…

blinders on, earplugs in..

and just do what 

I

think is best.

it’s what I did when I started this blog…

and decided to ignore the noise of those who disapproved 

of my need to 

share….

so…now to ignore the other noises in my life…

time to pull apart

and then maybe things

will finally…

come together.

Shavout is a week away and as my way of thanking all of you (old & new readers) who have been so wonderful and supportive of me & this little blog,

I am giving you one of my all-time favorite Shavout recipes that is so OUTRAGEOUSLY good! 

It is the quintessential Patchke Princess recipe – a little effort – all very easy & simple – with HUGE RESULTS!! 

Happy One Year Anniversary!

Follow me on Instagram, Pinterest, Facebook & Twitter

Super Cheesy Pull-Apart Garlic Parmesan Bread 

Yields 1 loaf

Ingredients:

1 packet active dry yeast

1 1/3 cups warm water

2 tsp. sugar

2 tablespoons extra-virgin olive oil

2 teaspoons salt

3 1/2 cups all purpose (or bread) flour

1/2 stick butter, melted

1 tablespoon dried parsley flakes

2 cloves garlic, minced

1/2 cup freshly grated Parmesan cheese

1/2 cup grated cheddar cheese

 Directions:

In a small bowl, stir together the yeast, water and sugar. Let sit 5 minutes until yeast is foamy. In a large mixer bowl, mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.

Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

Punch down the dough. Tear off small pieces of dough (roughly the size of a ping ong ball).

coat in the butter mixture, and place in the bottom of a bundt pan.

Repeat this process until you have one layer of dough balls.

Sprinkle on 1/3 of the Parmesan cheese & shredded cheddar cheese.

Continue layering the dough balls and cheese until you have 2-3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

Turn over on to pan & serve!

The post Pull Apart…Super Cheesy Garlic Parmesan Bread (Happy One Year Anniversary!) appeared first on the Patchke Princess.