time to lighten things up on this blog

Because I can…

and when I say lighten up..

I am soooo not talking about

recipes for Shavout.

It is the one time a year where…

Butter, Heavy Cream & CHEESE…..

or what I like to call the “essential food groups”

is acceptable to serve at a Yom Tov meal

& Because I can…

I am totally reinventing that

Oh so “traditional” Shavout fare…

the CHEESE BLINTZ!

yes…

that’s right

I have DARED…

& for those of you reading with your

snobby food noses in the air….

chill…

Because I can…

guarantee you

that this is truly outrageously DELISH!

Inspired by something I ate on my latest  trip to Israel

at the Greg cafe in the Netanya Mall.

The combination of crispy wonton skin, the salty tanginess of the savory garlic zucchini ricotta filling…

& the perfect sweet blend of pure vanilla & honey…

just makes this dish

my new favorite thing to serve for Shavout this year…

& did I happen to mention by chance?

this dish takes half the time to make…

all because you are not slaving away at the stove making blintz crepes!!!

so my friends…

it’s okay to applaud me now…

I created this especially for you

all because I can…

Zucchini Ricotta Wonton Blintz W/ a Honey Vanilla Drizzle

Ingredients:

1 Package of Wonton Eggroll Wrappers

16 oz Ricotta Cheese

2.5 cups shredded zucchini (about 2 large zucchinis)

1 tsp. salt

1 1/2 tsp. garlic powder

1 tsp. thyme

1 tsp. black pepper

3 tbsp. coconut oil (or canola oil) for frying

1.5 tablespoons of Pure Vanilla extract

1/4 cup pure clover honey

Directions:

1. In a small bowl, mix together the ricotta, zucchini, and all the spices

2. Fill a small bowl with warm water, and using your fingers dampen the edges all around the sides of one wonton wrapper

3. Dollop about 2 heaping tablespoons of your ricotta filling into the lower center of your wonton wrapper

4. Now it’s time to fold your egg roll: first pull one corner over to cover the filling on an angle5. then fold in both of the edges to meet in the middle

6. then gently roll to fold, creating a mini pocket roll – sealing the end with a little dab of water in necessary (repeat with the rest of the egg roll wrappers until filling is done)

7. heat up the coconut oil in a large frying pan until it is hot enough to fry. Add the ricotta rolls one at a time, making sure not to crowd the pan and pan fry on all sides for about 2 minutes each side. Remove and Plate.

8. In a separate  small frying pan, heat on medium flame the honey and vanilla for about 2 minutes. Pour over the Ricotta Wonton Blintzes and serve immediately.

The post Zucchini Ricotta Wonton Blintz w/ a Honey Vanilla Drizzle (Because I Can!) appeared first on the Patchke Princess.

it’s been a month since I have written..

life has a way of tying up my writing time.

the truth is …

my heart feels encrusted by the saltiness of many disappointments and utter loneliness…

and it has stopped my fingers from typing its way to cracking its hard shell.

for every word that I write… click click of my keyboard…

is the sound of the pounding hammer

breaking its way to

the sweetness that lays …

in the release of my feelings, with every word.

I have been punishing myself…wallowing in the hurt of it all

these past few months..

incredulous at the unfairness of everything…it seems.

And really…I felt it was just not right of me…all this negativity…to lay on you

those who read this small blog.

who really wants to hear my sad story again?

so I have kept it locked away…

But as I walked today by the boardwalk…

left. right.

left right.

I realized i have lost myself…

and I just need to move forward…

one step at a time.

life

the savory & the sweet of it

is there for me to make the best of ..

whatever that means?

just have to start …

left. right.

This all being said, now that Summer is here, I have dedicated myself to focusing on things that I have left by the wayside since my life has combusted from within – and now I plan on  going after the dreams that I have on my newly written up SUMMER  BUCKET LIST.  #3 is making this blog what I want it to be – & it is one of those bucket list items I tend to cross off sooner that later !

So there will be many changes in the coming weeks, and I hope you all will help me in the process, by commenting on what you love ( and what you hate). I know you guys are out there and it really inspires me to keep going when I hear and read your comments and thoughts. TIA

To start things off – here is one of my all time favorite Summer salad that is the perfect blend of Savory & Sweet. It is one that I have been making since Tastebuds, and is in my latest cookbook. Lately I have become obsessed with it again, and it is my go to breakfast/lunch after my daily walks.

Watermelon Feta Salad w/ Lemon Vinaigrette 

½ seedless watermelon, sliced into bite-size chunks

1 cup feta cheese, crumbles

For the Lemon Vinaigrette:

¼ cup fresh lemon juice

2 Tbsp. olive oil

 1 ½ packets Splenda or 1 Tbsp. sugar

Pinch of kosher salt

 Fresh mint for garnish

It is best to plate each salad individually rather than mixing it all in a large bowl; the feta tends to melt when you add liquid.

On each plate, place a generous amount of the bite-size watermelon. Sprinkle chunks of the feta cheese on top as you desire. In a separate bowl whisk together the lemon juice, olive oil, and Splenda. Drizzle lightly over the watermelon and feta; top it off with a sprinkle of kosher salt. Garnish with fresh mint and serve.

Recipe from “The At Home Gourmet” by Sarah M. Lasry

The post the savory & sweet of it…..Watermelon Feta Salad appeared first on the Patchke Princess.

I am the typical child of the 80′s

where somewhere around the 4th or 5th grade

I was brainwashed by the ongoing propaganda in my elementary Jewish day school classroom & on TV.

Seared into the deep recesses of my mind are the distinct images of

the then, 1st lady Nancy Reagan, in her signature red skirt suit with it’s floppy black chic neck bow,

her hair perfectly coifed in its gravity defying feathered helmet

looming tall and serious as she stood side by side with

everyones favorite adult child Arnold Jackson (Different Strokes) all wide eyed and “what you talking about?” puckered lips.

Both larger than life figures,  staring intently into my then, innocent 7 year old eyes,

the tv screen, no barrier for their foreboding message of wisdom…

pleading with me… to “Just Say NO to Drugs!

I simply can not articulate, how truly effective and impressionable,  that PSA campaign was to my life.

In College… in adult hood… I have stayed stoically true to Mrs. Reagan & her side kick

& have had actual occasions in my life, where their mantra has carried me through…. (yup – I am most often the designated driver)

I admit though now, I have fallen off the wagon…

HARD…

and have taken up the daily ritual of consuming my drug of choice,

one happy spoonful at a time…

Raw HEMP (otherwise known as Marijuana  or weed – depending on who you hang out with)…

Sorry Mrs. Reagan….but the time has finally come for this goody two shoes to

Just Say YES!

What are Raw Hemp Seeds?

OK people, I have not totally lost my marbles…

I was introduced to Raw Hemp Seeds by my friend Rivky Eisenberg, who had found a large bag for sale, $15 at our local Costco. An extraordinary baker, Rivky had just read an article using the hemp seeds in a cookie recipe and with no hesitation,  took the leap, and purchased the product.

Hysterically, my sheltered and loving close friend Rivky, had no clue that HEMP was the official technical term for Marijuana, and was quite surprised when her kids informed her of its “other” meaning.

Coincidently, that same week I was Rivky’s guest for shabbat, and my inner foodie was giddily intrigued by those poppy like green seeds. With spoon in hand, I dove into the enormous bag of her Costco contraband, tasting and re-tasting those delightfully creamy   textured sunflower seed & pine nutty earthy flavored itty bitty bits – all in the name of Food Science,  of course.

You see, there is a back story to my Hemp obsession.

A few years ago, I had gone for a massage at one of these high end spas. Having been there before, I was surprised that this time my masseuse offered me a spoonful of her homemade concoction to help with my detoxing experience. After checking and ensuring the ingredients were all natural, I carefully ate my offered bite.

During  those 20 seconds that it took for me to chew and swallow, I had a tastebuds experience that blew my palette. The sweet and savory, nut and honey, combination of the hemp seeds, yogi berries and honey that made up her concoction was something that has never left my brain. It was also the first time, I had ever known that HEMP, was an edible product, that was actually – good for you.

For all the Healthy Details & Benefits Read Here. There are many – and surprisingly one of them is weight loss – no munchies!!

Immediately after that massage, I tried to track down hemp seeds and the berries – but to no avail locally….until that fateful day Rivky E. went to Costco.

Now my obsession knows no bounds – and every morning my breakfast of food champions, is this Hemp Cereal I created. Where the addition of cold milk, is the perfect refreshingly cold taste to the slightly sweet and crunchy robust flavor of my raw hemp combination.

One bowl of this in the morning curbs my hunger till my usually late lunch, and I get all the benefits of its high protein and vitamin content. With the fast coming tomorrow, I am going to have this as my last meal, hoping it will keep me going through the very long day.

Next up with the Raw Hemp – Happy Healthy Nutty Hemp Fudge Brownie Cookies!  - Yes I have truly fallen Mrs. Reagan.

Hemp Cereal

Ingredients:

4 tbsp. raw hemp seeds

2 tsp. honey

2 tbsp. craisns

1/4 cup Milk

Directions:

In your cereal bowl, mix together the hemp, honey and craisins. Add milk and enjoy!

The post Just Say Yes…..Hemp Cereal appeared first on the Patchke Princess.

 thump. thump. thump. thumpity. thump….

 can you hear that?

I am all a twitter…

the goose bumps running up my arm are not just from the cooler air

as I enter the room..

it’s as if every nerve in my body can somehow sense…

the excitement swelling in me

as my feet slightly skip with giddy anticipation

this is my

happy place…

The Produce Section.

Is it possible that I am the only one?

Lately they are those large bins of unhusked corns

that have gotten my juices a rolling…

their piled high rustic beauty..

breathtaking

highlighted by the sheen of the haphazardly strewn of  silvery gossamer corn threads

whispers of skins left behind by their corn comrades

dutiful soldiers left behind…ripe for my picking.

The siren lure of these golden yellow ears,

with the promise of their sweet juicy crisp flavor,

has led to my current indulgence of buying bags full, every time I see them.

It helps that they are pennies on the dollar and also my daughters all time favorite vegetable.

However, I readily admit my obsession has led me to the necessity of finding

new recipes, that will dwindle my current stock sitting in my crisper drawer.

And as I comb through recipes new and old…

I go back to something that I see over and over again

the images of coated cheese corn…otherwise known as Mexican Corn.

The combination of the sweet corn with the tangy flavor

of the parmesan cheese mayo coating, is one 

that pleases every sweet & savory tastebud in my mouth.

Add the husky surprise flavor of some smoked paprika,

and your whole body will close it’s eyes…

and relish the flavors.

After a a few minor tweaks of a few recipes combined…

I give you my latest and new corn must make recipe.

In my house at least 2x a week

is what I like to call a Niblet Fiesta!

Here is a quicke instagram video I made

Mexican Corn on the Cob

This is a great new recipe for those dairy summer meals, it has literally become my side dish of choice. I love to serve it with a simple piece of grilled fish and tossed greens.

Ingredients:

3-4 fresh ears of cooked corn  boiled in hot water with a pinch of salt or cooked on the grill)

1/4 cup of mayonnaise

2 tsp. garlic powder

1 tsp. dried basil

1 cup fresh grated Parmesan cheese

smoked paprika or chili powder 

Directions:

In a small bowl, mix together the mayonnaise, garlic powder & dried basil.

Place one ear of cooked corn on a paper plate or plastic cutting board, and using a pastry brush, coat the entire ear of corn from top to bottom.

Then roll the coated corn in the grated parmesan, covering the whole ear entirely.

Sprinkle the paprika or chili powder over the coated corn and serve.

The post A Niblet Fiesta….Mexican Corn appeared first on the Patchke Princess.

is it ever ok to be selfish?

these days I am finding myself in the dog house..

a self imposed time out…

for not wanting to engage on any level

with friends, family…etc.

I just don’t know how else to cope.

but to be selfish…and keep myself

cocooned.

it keeps me sane

the temporary bubble I hide in

When I can better process and deal with all the bad things my ex & his family continue to do to me…

I will emerge…but now my bubble, my cocoon,

My Tunie B & me world…

is the only place I feel any type of control…

something I am desperate for.

it’s not fair to all those people who are legitimately trying to be “there for me”

the ones who are fakers…well I just don’t give a dang what they think…

but …do I need to be fair right now?

I wish there was a way I could be selfish without hurting feelings…

but the world of selfish is not one

where I can go in and out of, at my leisurely will…

I am trying to find the balance…

any help would be

appreciated.

Dog & Bean Pie

talking about dogs….

This recipe inspiration must be credited to my 3 year old. If not for the need to put all her favorite things in one quick dish, I would never have thought of this as a possible thing to serve. It has now become one of my favorite side dishes to make at my backyard BBQ’s.

A combination of cooked rice, baked beans, hot dogs, fried onions and bbq potato chips, all served deliciously layered with my favorite relish honey mustard, this DOG & BEAN PIE,  hits all the right BBQ party flavor notes. I even many times, add coleslaw as a bonus layer, for the added texture and crispy tangy flavor in the pie.

Bottom line, kids love this dish, (makes a great quick supper idea), it can be done in advance, cutting out the wait time for the kids to eat waiting for their dogs to be charred, and more often than not, I catch all the adults loving it to.

On the health meter, it is what it is. But, if you are looking to make things more nutritious, feel free to substitute with brown rice, chicken or tofu dogs, and still have a very good dish.

DOG & BEAN PIE RECIPE

Ingredients:

2 cups cooked rice ( I use sushi rice or short grain white rice)

1 can vegetarian baked beans

1 package boiled Hot Dogs, sliced into bite size rounds

1 small onion, that has been sautéed in olive oil

1 bag, BBQ potato chips, crushed

Directions:

1. In a pie pan or aluminum round tray, layer the rice. Press down with the back of your wooden spoon to evenly distribute and pack down the rice compactly. (I burn mine a little on purpose because that is what my funny daughter likes)
2. Next layer the baked beans, again distributing evenly and compactly
3. Next layer your cut up hot dogs
4. Next layer the fried onions
5. Finally layer the crushed potato chips
6. Serve warm (you can back for 5 minutes, uncovered in 350F oven to rewarm), with your favorite mustard relish

The post Dog & Bean Pie appeared first on the Patchke Princess.

if you have been reading my little blog for the last while

you know what a truly devoted fan I am

to the sweet & savory flavor combination.

the other day though, I even surprised myself….

exactly just how far I am willing to go

to achieve my ultimate taste bud experience.

You see, these days…

I am a frequent flyer on the “Food” as therapy plane

and spend hours in the kitchen working out my “issues”.

The other week, I noticed that I had bought way to many peaches.

Their gorgeous skin color and plump juicy little bodies, begging me to cook them into something glorious…was too enticing to pass up at the farmers market last Wednesday.

But, the days had quickly passed and I had yet to do anything with them.

Until I had an Oprah like Aaaha moment…

Peaches & Pastrami Facon Salad!

Now there is something I can really dig into!

But alas, the peaches once cooked, really do not hold up as a salad…

what else could I do or add?

Looking around my pretty well stocked kitchen, I decided it was time to reinvent

the Potato Salad.

Yes, that holy grail of BBQ side dishes, needed a makeover

and I was the Food Fashinoista!

Throwing a little bit of this, and a little bit of that…

for those 30 minutes in my kitchen…

I was the Richard Gere to my Julia Roberts Potato Salad…

Pretty Woman-ing the whole dish from skins to garnish.

I must say….

I am not bad at what I do…

I would totally bring this dressed up Roasted Potato Peach Salad

to any BBQ party…

it would hold its own – beautifully.

Potatoes & Peaches…. the perfect Muses for my Summer Salad.

Roasted Potato Skin Pastrami Peach Salad

Ingredients:

3-4 lb. small red potatoes, washed well with skin on

2 tbsp. olive oil

kosher salt

black pepper

1 package of Pastrami or kosher facon

1 small onion, diced

3-4 ripe peaches or nectarines, diced large

7-8 spears favorite pickle slices, diced (I love the bread & butter flavored pickles)

1/2 cup Fresh Basil, chopped

For the dressing:

2 tbsp. Mayonnaise

3 tbsp. honey mustard

2 tbsp. apricot 

1 tsp. garlic powder

1 tsp. ginger powder

Directions:

Pre-heat oven to 400F.

On a large baking sheet, drizzle the olive oil. Lay your potatoes down on the tray, and coat them with the olive oil that’s on the tray. Sprinkle some salt & pepper generously over the potatoes. Bake in oven for about 15-20 minutes, until they are fully cooked, and fork tender.

While the potatoes are cooking, sauté the pastrami slices in a frying pan (you might need a little olive oil on the bottom of the pan, depending on how fatty the pastrami pieces are).

Cook the pastrami until they have released all their fat and have crisped up (about 5-6 minutes). Remove onto cutting border, reserving the pan and all its drippings, and chop the cooked pastrami into bite size pieces. Set aside.

Sauté the onions over medium high flame, in the reserved drippings pan. Let the onions cook for about 5-6 minutes and then add the cut up peaches. Mix well, and let the peaches and onions cook for another 5 minutes. Remove and place into a large bowl. 

When potatoes have finished baking, let cool for a few minutes, and then dice into bite size quarters. Place into bowl with the peaches and onions. 

Add the cooked pastrami, the sliced up pickles and the fresh basil. Mix everything together.

In a small separate bowl, add all the dressing ingredients.

Mix well with a fork or whisk, till smooth. Pour dressing over the warm potato salad, mix well and serve.

The post Potatoes & Peaches (my muse d’ salad) appeared first on the Patchke Princess.

I did name myself the Dairy Gourmet.

a little narcissistic ….maybe…

but, I am a curator of sorts…an expert taster and tester if you will..

when it comes to

fantastic Dairy Kosher recipes.

I make no apologies.

it is just one of my things..

If things were a little different in my life these days,

I would open up just a Quiche cafe…

where all I would serve are large slices of beautiful rustic looking quiches, perfectly made in

all imaginable varieties..

sweet, savory, with cheese, with out cheese,

the list is endless.

the taste, the melt-in-your mouth butter crust,

the light as air fluffy custard…

a symphony of absolute

flavor harmony,

with every forkful.

Every time I make myself one, I dream just a little…

I can see it so crystal clear in my head…

rows and rows of quiches, in every size,

in every shape, in every flavor…

welcome to the Quiche Cafe…

sit…

have a slice.

Rule #1 & only to a Perfect Quiche Crust is: ICE COLD BUTTER & INGREDIENTS!

Perfect Quiche Crust Every Time Recipe:

 note: This recipe makes a double batch of quiche crust. I like to make two quiches at a time, one to serve immediately, and another that I freeze in slices (tightly wrapped), so that I have a quick lunch or dinner option when I don’t have time to patchke in the kitchen.

Ingredients:

2 1/2 cups flour

1 tbsp. sugar

1 tsp. kosher salt

2 sticks ICE COLD butter, cut into pieces and kept super cold until using.

1/3 cup of vodka (or you can use ice water)

1/4 cup sour cream

Directions:

 1. In a food processor, pulse together the flour, sugar & salt till just combined.

2. Sprinkle the butter over the flour mixture and process again till just combined, and the butter is the size of large peas.

3. In a small bowl, whisk together the vodka and sour cream.

4. Pour the vodka mixture into the processor and mix until the dough forms (5-6 pulses

5. Divide the dough into 2 even pieces and flatten into a round disk. Cover the disks entirely in plastic wrap & refrigerate for at least an hour or over night

6.Before rolling into your pie shell, let the pie dough sit on counter for 10 minutes to soften

7. Pre bake the dough weighted down with a double layer of foil and some pie weights (or beans) in a 350F oven for 25-30 minutes. Let cool slightly, and then fill with quiche custard. The pie shell must be warm when the filling is added.

Quiche Custard Filling Recipe:

Anything can go in a quiche – choose your favorite combo of veggies, cheeses and fish if you so desire. The real key to a perfect quiche filling is the custard that you pour on top of them!

The Quiche that I made myself the other night was sliced tomatoes, sautéed onions, mushrooms & spices, and some sliced smoked lox.

Ingredients:

5 large eggs

2/3 cup heavy cream

1 cup whole milk

1/4 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1 cup White Cheddar or Mozzarella Cheese ( I usually use a mixture of both)

2 tsp. Fresh chives or Basil (optional)

Directions

1. Whisk all the ingredients together in a large bowl until completely mixed together.
2. Add whatever sauteed vegetables or fish you desire to the bottom of your quiche crust
3. Pour the custard filling over the vegetables till almost the top. (there might be extra egg mixture depending on how much vegetables you have)
4. Bake the quiche in a 350F oven till the top is browned and the center is set but soft (40-45 minutes)

 These recipes are a combination of adapted recipes I took from American Test Kitchen & Ina Garten’s Barefoot Contessa book

The post The Perfect Quiche Recipe (9 days) appeared first on the Patchke Princess.

it’s only the 2nd week of July

and already for some odd reason

I have this weird panicky feeling … the summer is flying by.

before I know it, the holidays will be here & the school year will start again!

AHHH…please just slow down…

I think this past winter really did a number on me

and I am subconsciously  grasping on to the warmth and light..

fearful…it may leave before I am ready

to face the cooler season.

I have a bucket list of sorts that I really would like to check off this summer

things for me and Tunie B. to experience..

things for myself to accomplish…

moments that will hopefully…

give both of us warm happy memories

to conjure up at will

anytime we might be shivering from the cold moments of our lives….

The other day I was watching my Tunie B.

my 3 3/4 year old if you please…

and I felt this fluttery feeling in the pit of my heart

My baby is not a baby any more

she is a real live person..

I am responsible for this person…entirely…

I feel old and too young to deal with this..if you can understand that?

and it scares me…it actually terrifies me..

what and who she will become…

I don’t want her making the same mistakes I did…but I don’t want to smother her.

..she has opinions on everything…

she has ideas, she has fears, she has loves & hates,

she has SO MUCH to teach me

and I her…

it’s about now I wish I had the super power to stop time

so I can catch up, get all my chips in place, organize

accomplish, most of all enjoy her to the fullest in the moment that is now…

the list never ends of what I want for her childhood…

but I am truly overwhelmed…

this single mom thing…not so easy to handle

anyone else feeling this way?

I guess there is real truth to the saying…

one day at a time.

I just wish the summer was a little longer this year…

New England Summer Roll

If summer had a taste – this sandwich would be the flavor. Everything about it, just screams. “EAT ME- I AM THE PERFECT SUMMER MEAL!” Inspired by my many trips to Nantucket over the last years, and my true love for that place. For some reason in Nantucket, for those brief few days, summer stands still, and all the worries of life and winter to come, just disappear. Hopefully, I will have a chance to get there again soon.

yields 4

2 large pieces of fresh tilapia cut into bite size pieces

3 Tbsp. lime juice

2 Tbsp. butter or olive oil

1/3 cup scallions, chopped

¼ cup celery, finely chopped

¼ cup carrots, finely chopped

½ tsp. garlic powder

¼ tsp. ground black pepper

1 tsp. dried parsley

¼ tsp. dried cilantro

2 Tbsp. honey Dijon mustard

1 Tbsp. Lite mayonnaise

Pinch of ground ginger

4 hot dog buns or New England Rolls

Melt 2 tablespoons of butter in frying pan, add tilapia and lime juice, let cook stirring occasionally. Remove tilapia from pan, set aside. In the same frying pan add scallions, celery, carrots, garlic parsley, cilantro and pepper cooking until tender, when done pour into bowl with fish. In a separate bowl mix mustard and mayonnaise and ginger, pour over fish and mix.

Heat 1 tablespoon of butter in a frying pan, when melted toast rolls on each side in butter, about 2 minutes per side. Spoon mixture into buns and serve.

The post New England Summer Roll appeared first on the Patchke Princess.

Today I spent my Sunday reflecting & prepping
Woke up to a sad & some truly disturbing news feed..
Words of hatred & ignorance in Israel, senseless death of a talented young man,
a verdict that is hard to swallow
Today the worlds tension along with my own is more tangible than ever
And it’s long bony fingers are tightening its hold on my psyche
The reminder that it is the 9 days & T’sha Bav is near..
Stronger than it has been the last week.
So …
I cooked & as I chopped, diced & sautéed
Gave my mind the calm time to reflect…
And prep for the day to come.
Wishing you all an easy fast.

(never fail) Vegetable Barley Soup

This soup is hearty and perfect for a pre or post fast meal. The key to making this soup is allowing to slow cook on the stove top for 2.5-3 hours on a low temp.

Ingredients:
1 large onion,diced
3 tbsp. olive oil
1 large zucchini, chopped
1 pint button mushrooms, sliced
3 celery sticks, diced
2 carrots, diced
3 cloves garlic, diced
2 tsp. dried basil
2 tsp. dried parsley
2 tsp. black pepper
2 tsp. oregano
Kosher salt to taste
1 1/2 -2 cups of barley (depending on how thick you like your soup to be)
1 28 oz can crushed tomatoes
1 28 oz tomato sauce
10-12 cups water

Directions:
In a large soup pot, sauté the onions in olive oil on medium-low heat for about 8-10 minutes.
Then add all your chopped vegetables and spices to the onions, and mix well. Cover pot and let vegetables cook for about another 10 minutes (add another 1 tbsp. oil if you feel like the veggies are still to dry after mixing with the onions).
Uncover pot and add the crushed tomatoes & the tomato sauce. Re-cover pot, raise flame and bring the sauce to a low boil.
Add the barley and the water to the pot, cover and lower flame and cook for about 2.5 hrs on stove top.
Check on soup periodically, mixing with wooden spoon.
Serve with warm crusty bread.

****note: when rewarming the soup you might need to add more water to loosen up the barley and vegetables that have been sitting in your pot soaking up all the liquid.

The post never fail vegetable barley soup (perfect for pre/post fast) appeared first on the Patchke Princess.

I am the worst…
the only thing that gets me through a fast day
is cooking & baking!
I sift through my recipes
old & new…
& just plan a dream menu to break fast on.
then I kill a few hours with my 3 year old
shopping (another terrible idea when you are hungry!!)
& then we spend the rest of the afternoon baking and cooking..
Why? It is torture I admit – the house smells incredible…
But it is also soothing, time consuming, & frankly I am never more creative than when
I am hungry!!!
So here is one of my best recipes that have come out of these
fast day cooking marathons…
My blueberry ricotta streusel crumb cake!
It is the ultimate cross combination of a cheese/coffee cake with
A super thick crumb streusel topping that really If I would just eat that, I would be beyond happy…
but this cake, truly just makes, that first sip of coffee
all the more ….heavenly.

Blueberry Ricotta Streusel Crumb Cake
Recipe inspired from Neiman Marcus cookbook
note: this recipe can be used for muffins as well
Yields 2 – 7 inch rounds or 1 9×13

Ingredients:
3 1/2 cups all purpose flour
1 1/2 cups granulated sugar
4 1/2 tsp. baking powder
1 tsp. baking soda
1tsp. Kosher salt
1 cup sour cream
1 tbsp. lemon juice
1 1/4 cup whole milk ricotta cheese
3 large eggs
1 stick melted butter, cooled
2 cups frozen or fresh blueberries

For the streusel topping:
1 cup flour
1 cup ground almonds
3/4 cup brown sugar
2 tbsp. granulated sugar
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
12 tbsp. softened butter

Directions
Pre-heat oven to 375F.
Sift the flour, sugar, baking powder, baking soda, & salt into a large bowl and blend with a whisk or spatula.

In a seperate bowl, whisk together the sour cream, lemon juice, ricotta, eggs, and melted butter.

Stir in the ricotta mixture into the flour mixture with a spatula, mixing until just blended.

Fold the blueberries into the batter, and then pour into your baking pan that has been sprayed with Pam. Set aside

Make the Streusel.
In another bowl, add all the ingredients for the streusel topping. Using your hands, rub and smush the mixture until crumbly.

Spread the topping evenly over the top of your blueberry ricotta batter.

Bake in oven for about 25-30 minutes, until top is golden brown & tester knife comes out clean.

The post Blueberry Ricotta Streusel Crumb Cake appeared first on the Patchke Princess.

I decided to make tomato sauce from scratch.
You would think with all the cooking that I do
it is something that I have already accomplished in the kitchen.
my “from scratch” tomato sauce, up till yesterday,
was a combination of canned tomatoes, spices & a little of my TLC.
However robustly tasty and satisfying it is/was…(& I will continue to make it I know on a regular basis)
I had never made tomato sauce starting from straight-off-the-vine
Jersey grown tomatoes.

Truthfully, it never really occurred to me, that I should try it.
Ironically, the “patchke” more than even I wanted to start with!
But life is funny these days…
Somewhere in these scorching days of summer, I have developed a bug.
An urge to really get back to basics… In everything, not just my cooking.
This past year has forced me to reevaluate, adapt with the changes…
Some by choice, some by sheer necessity.

Change is never easy…and I am a world class procrastinator..
But I made myself a promise this summer, that along with the heat…
I would start stripping off the baggage I carried all winter, and get back to the basics…
The core of who and what I am, want to be….

With every layer that I peel off
I find that I am really no closer to the answers I desperately seek…
But yet, It feels cathartic …
this slow peeling…
the mundane labor of doing it from scratch…
distracting me from the crazy that is my world
right now.

& because I have never done tomato sauce from actual tomatoes
that I can buy in my produce aisle,
is reason enough…
for me right now to try it.
How can I continue to let myself be thought of as the “at home gourmet” – making kosher & delicious from scratch cooking…simple
If there are things even I refuse to “patchke” with?

Living in jersey in the summer, near all these farms & markets
There really is no excuse not to take advantage of the glorious fresh
beautiful farm produce that is so readily available to me.
Also the added benefit of taking my Tunie B. with me ..
Making it a fun adventure…priceless.
Picking our own fruit & veggies & then getting ourselves into
the kitchen with our earth’s booty
& creating mouth-watering simple meals ..from literally the ground up.
These are summer memories implanted in our hearts…that will be with her & me
for the rest of our lives….no matter what may be.

After looking at quite a few different recipes, online & in my many cookbooks,
I knew right away I wanted to put together a recipe, that even if I didn’t have hours to kill
Slow cooking my tomato sauce
I still would have a a sauce that would make any Italian grandma proud.
So, I decided to be a rebel.
No squeezing of seeds, or pre-boiling my tomatoes…
I needed a one-pot solution with minimal fuss, but with gigantic tasty results…
Why not roast my tomatoes with oil, salt, pepper & fresh garlic first?
This way I not only get the added benefit of that earthy delicious roasted taste in my sauce…
my tomatoes would be easy to peel & half the “cooking” time would be needed.

Many of the recipes I looked at, also called for a base of onion, celery & carrots.
hesitant at first to use celery & carrots, I realized as my tomatoes were roasting
I would need something to make the sauce thick enough to “stick” to my pasta.
Not wanting to add any canned tomato paste, it was the best decision I made to use them.
The added vegetables made my sauce thick and even more flavorful.
(& because I only had shredded carrots in my fridge & always have washed prepped celery at the ready in a bag- I prep them right when I bring them home – it was a “simple” decision)

After a little over an hour & a quick shuzz from my handy dandy stick blender
I had a truly from scratch killer tomato sauce
Even though it was not the deep red color I would normally get
when using the canned tomatoes.. (Probably if I added a little tomato paste next time I would get the color)
It was a sauce that exceeded all my expectations.
Now I knew why the little patchke effort people make …is really so worth it.
Those original “ugly” tomatoes hid a deep rich flavor that was highlighted to perfection
when roasted and cooked into this outrageously tasty marinara.

For now, as long as I can this summer, I will be making this sauce.

The Best Roasted Tomato Sauce from Scratch

Ingredients:
13-15 large Jersey tomatoes (3.5 – 4 lbs.)
10 cloves of garlic
3-4 tbsp. olive oil
1 large white onion, diced
3 carrots, peeled & diced
3 sticks of celery, diced
2 tsp. oregano
2 tbsp. sugar
Kosher salt & black pepper to taste
3 tbsp. chopped fresh basil

Directions:
Pre-heat oven to 375 F
Slice the tomatoes in half. Lay the halved tomatoes seed down onto a large baking sheet.
Add the whole cloves of garlic to the pan, placing them in-between the sliced tomatoes.
Dribble the olive oil over the tomatoes & garlic, and season them well with the salt & pepper.
Place in oven & roast for about 25 minutes, until the tomatoes have softened & the skins have blackened.
While the tomatoes are roasting, sauté in a large sauce pot over medium flame, the onions, celery, & carrot in olive oil for about 10 minutes. When the vegetables, have softened, add the oregano, and season with some more salt & pepper. Lower the flame, cover the pot, and let them simmer until the tomatoes are done.
When the tomatoes are finished roasting, remove the skins, and cores, and dump the entire pan, with all its juices into the pot with the vegetables.
Using a hand blender, blend everything together until you have a thick purée of sauce.
Return the pot onto the stove, add the fresh basil, sugar mix and cook on medium-low for another 30 minutes. Season with salt & pepper to taste.
Serve warm over pasta.

Note: the longer you cook this sauce the better it gets, so I left it on low until I was ready to serve my pasta. Even then,  I left the leftover sauce on the stove till after the meal & then bottled it all up for the next time I need marinara.

The post Back to the basics…best tomato sauce from scratch (using home grown tomatoes) appeared first on the Patchke Princess.

woke up yesterday with a craving
for beets?
no matter how much I rummaged
nothing in my fridge or pantry was going to satisfy my body
or quiet the tastebuds in my mouth screaming silently…
“must. have. beets. now!”

so despite the hectic, often comical, yet always rushed morning of
“please please brush your teeth”,
“No, those winter boots don’t really go with your bathing suit, even though they both are purple”,
“I don’t think the camp Morah really said that it’s ok for little girls to wear Mommy’s makeup
to school…”,
“Please stop crying, you sure that NOW you only want yogurt for lunch? Mommy just spent 15 minutes making you the egg salad sandwich you woke up asking for?”
“Ummm, Tunie B.? How did a whole bottle of doggy’s fish food spill in your camp bag?!”

this very tired & slightly overwhelmed single mom of a truly normal 3 3/4 yr old
rushed the mini diva out the door… as fast as one can while juggling minor morning hiccups, camp bags, tossing on my hair & remembering where I put my iPhone last night.
dropped her off at camp …(only 15 minutes late)
skipped her morning walk of serenity at the boardwalk
& instead, ran to the grocery to buy beets!
“must. eat. now!”

finally, with beets in hand…
I was suddenly dumbstruck.
do I really crave them that much..to start messing up the kitchen with boiling & peeling?
my minds Rolodex of possible recipes started flipping…
roast them! Of course!

a few spices, a little olive oil, oven on high
I would have the most satisfyingly delicious beets in 20 minutes or less!
perfectly baked, crispy edges soft sweet juicy middles.
whose subtle thyme & cumin spiced flavor, explodes in your mouth at first bite, treating you to the delicate balance of tangy yet earthy, sweet beet bliss.
It was more than just a craving …
Yet as I popped these beets into my mouth hungrily,
I felt a need…to add feta.
another craving popping up…calling my name, yet again.

with a quick shmear of olive oil, lemon juice & oregano
I made my famous tastebuds Greek salad feta dressing.
added it to my beets, with a few sugar snap peas (I always need a crunch!)
& …viola
my beet cravings…finally….quieted.
feeling the residual effects of my morning catching up with me
the weather & day feeling & looking glorious outside…
I decided, to indulge one last time…
In summer.
& put everything on hold
& grabbed a few hours of just me, warms sand, hot sun, cool waters & a little peace.
….till the little tornado that is, the love of my life…gets out of camp!

Roasted Beets with Feta & Sugar Snap Peas

Ingredients:
3-4 whole beets, peeled & cut into bite size wedges
3-4 tbsp. olive oil
1 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. cumin
Sea salt & black pepper to taste
1/4 cup feta cheese
1 tsp. lemon juice
1 tsp. oregano
1/2 cup sugar snap peas, diced
Hemp seeds or chopped nuts for garnish & extra crunch.

Directions:
Pre-heat oven to 375F
On a large cookie sheet, place your beets. Dribble about 3 .5 tbsp. olive oil over the beets, along with the thyme, garlic, cumin, salt & pepper. Using your hands toss everything together, coating the beets well. Bake in oven for about 20 minutes.

While the beets are cooling, on a small plate, mash the feta cheese with a fork. Add the lemon juice, 1-2 tsp. of olive oil. & oregano to the mashed feta cheese and mix well.
Plate your salad with the diced snap peas, beets & feta, garnish with seeds or nuts.
Serve immediately.

The post cravings…. roasted beets with feta & sugar snap peas appeared first on the Patchke Princess.

I was watching The Real Housewives of NJ
Like I tend to do every Sunday night… (makes me feel like I am somewhat normal)
I once again had this one simple recurring thought:
(maybe because I personally am going through my own family/ friend drama right now?)
if only we were truly honest with the people in our lives..
& I am talking T.R.U.T.H. – not a “spare her feelings…kinda honesty”.
if we really had the courage to tell them, straight up with no consequences, what our real feelings are..
the good, the bad, the ugly, the sad, the happy…
how much pain, misunderstanding, resentment…
could be entirely avoided, I wonder?

Instead, things like egos, inner self preservation defenses,
the lack of respect & acknowledgment of the other persons perspective of the situation,
countless other miscellaneous factors…
get thrown into the batter.
making for one heck of a not too tasty cake to swallow.

& what ends up happening is one of two things I believe;
we either become primal,
we resort to man eat man…
gossiping behind their back, to elevate or justify our own hurt or misunderstood feelings.
ultimately doing everything we can to quash the legitimacy of our “frenemy”
to those we deem on “our side”
while we at the same time “pretend” to be “friends” …
Becoming an expert at the Jekyll & Hyde method of peer relationships.

Or, we are from the camp of people who believe lying, or “omitting” the truth
is for the “better” of that person or situation.
It is the easier way out…
rationalizing to ourselves, we say,
“It is for the persons own good…spare the feelings…
Why rock the boat? It’s not going to make any difference if I tell them what I think, or know to be the real truth?”
a person with such beliefs …always has “good intentions”
BUT, the one flaw,
they never factor in the simple idea, that
at the end of the day..now or later, that other person most likely will find out the real deal…
then what?

It is hard to say what is the better way?
I, for a long time now, have stuck to my guns
& am a true believer that,
anything less than the real deal…
is something I won’t tolerate.
Because, nothing I despise more than the self doubt it creates
when I ultimately find out (because I always do).
the TRUTH is always better
the first time around.
& worse…the feel of being made a fool…not something I enjoy.
when you choose to lie to someone or “omit” something…
you are treating that person as a subject, inferior to you..

you have also committed the ultimate recipe disaster..
taking away the essential “give & take” ingredient needed
to make a solid & easy family/friendship/trust recipe complete.
because, when you are anything less than truthful…
it is all take & no give…
setting the recipe up for failure from the get go.

As I watched the RHONJ, I admit my fascination with the dynamics of the people involved.
laughing to myself, wishing I could be a fly on the wall
just to see the faces of the Gorgas & Gudices watching the episode..
& reacting to the personal “interviews”…& the two facedness of it all…
& thinking, they both just don’t get it…
Be honest from the get go…so much “drama” & hurt could be easily avoided…
but then, Bravo wouldn’t have a must watch TV show…

I choose to be not tolerant of such people …or situations..
Sometimes the reality of loosing, friends, & family is the price I pay for
such a black & white attitude.
but I don’t waste my time on relationships where the give & take is off balance.
the truth….I have no inner strength at this stage of where my life is…
to cope with the bitter taste, of dissapointment & shame that
dishonesty leaves in my soul.

again…I am not sure this is the best way…
but it is the way
that I choose …
leaving me no real regrets (for now).
Maybe one day…someone will tell me of a recipe substitution?

NO LIE, IT’S THAT GOOD! CHOCOLATE AVOCADO CAKE

I am seriously warped enough to tell you, it’s up to you if you want to “lie” to your family about the surprise ingredient in this absolutely decadent chocolate cake.
That being said, I came about this recipe the other week, when I was on a rampage to make sure I use up everything I buy. That includes avocados that were rock hard, bright green when I bought them, just 24 hours before they turned black & soft, way to early.

With Thursday night ” Dinner with the Leibermans” back in full swing, it was the perfect opportunity to make a welcome home cake, that had a “healthy” twist to it. They are also my ultimate Guinea pigs…& I love them for it!

A few tweaks to one of my favorite chocolate cake recipes (the one on the back of the box of Swans Down cake flour) I had myself a really, cross my heart, honest to goodness beyond decadent, dense & sinfully rich chocolate avocado cake.

Topping it off with one of my favorite easy marshmallow frosting recipe (even though, this time my frosting was not so fluffy, due to a broken speed on my hand blender).

And for those dying to know, there is truthfully NO avocado after taste – trust me!

Ingredients:
3 oz unsweetened chocolate, melted
1/2 cup coconut oil (or 1 stick unsalted butter)
2 1/4 cups light brown sugar, packed
3 large eggs
1 1/2 tsp. vanilla extract
2 tsp. baking soda
1/2 tsp. salt
2 1/4 cups sifted cake flour
1 large avocado, cut into chunks (1 1/4 cup)
1 cup boiling water

Directions:
Preheat oven to 350 F
Spray & lightly flour 2 – 9 inch layer pans
Sift cake flour into small bowl.
In a separate mixer bowl, oil or butter until smooth. Add brown sugar and eggs. Best with mixer until light & fluffy (about 3-4 minutes). Beat in vanilla extract & melted chocolate, baking soda & salt.
Add half the flour and half the avocado to the mixer, best till smooth. Then add the rest of flour & avocado and beat again till batter is smooth.
Pour in the boiling water, stir with spatula until blended. Your batter will be very thin. Pour into prepared pans.
Bake for 30 minutes or until tester inserted comes out clean. Cool pans for at least 10 minutes. Remove cakes, frost & decorate at will.

The post This Real Housewife of NJ’s …no lie, it’s that good! chocolate avocado cake appeared first on the Patchke Princess.

there is not a day that goes by
that I do not wonder….
What kind of a human my Tunie B is going to turn out to be?
will she be emotionally ok….despite her father’s actions?
or…
no matter how much I try to compensate…
will there always be this void…that she will feel the need to fill?

the rawness of my own parents divorce when I was 14
still lingers…
it’s residual threads tangled still in the web of my everyday relationships
will it be a curse or a blessing that she only has 2.5 years of memories?
only time will tell…
the kicker of it all…there is no real way to know if I am getting it right…

the other day a prime example of me trying to make life “normal”
(& epically failing)
my own personal feelings of inadequacy…my struggle to
give Tunie B. everything her cousins, friends, & other kids get to have with a “daddy” at home..
had me taking her out to fancy new Chinese restaurant…
getting us out of the hum drum of our kitchen table, & having a mini dinner vacation of sorts.
even as I write this…it sounds kinda lame & truthfully…stupid
What would an expensive dinner accomplish?
but that night…I just wanted to feel like I used to…
While sitting at the table being served…
every dollar not overly calculated before spending..
no awkward feelings of being a party of 1.5 when making reservations…
feeling like …yes we too, can enjoy a family dinner out!
lame…lame…lame…

my eyes always bigger than my stomach
but my budget limited…I decided to order a few appetizers & sides
Instead of one main, to share
I like variety.
but as I saw my fellow patrons being served these delectable huge bowls
of various enticing Chinese delights..
I looked down at my own table with its paltry plate of sushi, dumplings & plain lo mien
I realized …I was getting nothing right.
for the same money…
Tunie & I could have enjoyed one perfect tempting plate of savory sweet awesomeness…

instead in my need to give her & me “everything”…
I ended up getting nothing ….really great.
& all I could think when I got the $50 bill was…
I blew 2 days worth of camp money…for 45 minutes of “normal”
& it didn’t really work… at all.

feeling so defeated…& internally mortified at my irresponsibility & utter lameness
I decided that minute I needed to salvage the situation…for myself.
& drove directly to the beach…
this summer, the jersey shore has been a life line
the sandy beaches, with its sometimes turbulent but always breath taking waters…my sanctuary
from all the chaos that is my crazy life as a single (always struggling it seems) mom.
It is the one place…where calm…just reins supreme.

Tunie B. & me…
we had a blast…dancing in the sand in our clothes …taking silly pictures
enjoying the sunset & the Bon fires from the party at the hotel next door..
It was magical…it was our normal…
& I have to work hard to remember that…her life…my life…is never going to be like it was suppose to be….
but
for the first time that night I was doing something with her…& I knew in my bones…
I was getting it right.

General Tzo Chicken

The next night I was having my weekly Thursday night dinner with the Leibermans & I was obsessed with recreating the one Chinese dish that I sorely regretted missing out on the night before.

Never really trying my hand at it before, I started to gather intell…looking up various recipes that were on the web and in the one Chinese (non-kosher) cookbook that I had on my shelf. Realizing that the recipe concept for General Tzo was fairly simple I took a crack at it.

All I can say….is for the price of $12 total – I had just made a Chinese Meal that was NOTHING like I had ever had in any fancy restaurant. My General Tzo was was fresh, incredibly light & crispy, and chock full of amazing flavor that even took me by surprise. My friend Dr. David…well he took out his phone to take a pic and send to his father … It was that good.

Ingredients:
1 lb dark chicken cutlets, cut into bite size pieces
Garlic powder
Kosher salt
Black pepper

For the batter:
1/2 cup flour
1/2 cup corn starch
1/4 cup sweet teriyaki sauce (I use Mr. Yoshida sweet & savory sauce – from Costco)
1/2 cup water
1 tsp. garlic powder
1 tsp. ginger powder

For the Sweet & Spicy Sauce:
1.5 cup sweet teriyaki sauce
2 tbsp. corn starch (you might need to add a bit more depending on desired consistency)
1/2 cup apricot jam
1 tsp. garlic powder
1 tsp. ginger powder
1/2 tsp. cayenne pepper (optional for heat)
Pinch of black pepper

Directions:
In a large frying pan, on medium low heat, bring the teriyaki sauce for the sweet & spicy sauce to a simmer. Add the cornstarch, and whisk till it dissolves and thickens the teriyaki sauce. Add the jam, and spices and whisk till you have a smooth sauce. Set aside and keep warm.

In another large frying pan, Bring about 1cup of vegetable oil to frying temperature.
Pay your chicken dry with a paper towel.
Sprinkle & season your chicken with some garlic powder, salt & black pepper.
Mix all your batter ingredients together in a bowl with a whisk. ( **note you might need to add more corn starch or more water depending on how your batter is behaving – it should be a slightly watery pancake batter consistency)
Dredge your seasoned chicken pieces in the batter and then DEEP fry them in your heated oil pan.
Cook them till they have turned a golden brown on all sides. Remove them with a slotted spoon into a large tin.

Pour the sweet and spicy sauce over the fried battered chicken, toss and coat entirely.

Plate & serve with some rice and sautéed veggies.

The post getting it right…. General Tzo Chicken (from scratch) appeared first on the Patchke Princess.

It really hasn’t been easy…this year.
Actually I am not sure…
But I don’t think it could get worse…
So at least that…can be checked off as a good thing.
(If I was keeping score)

This whole summer I have been trying my darnedest
To live in the moment…
As I quietly chant the AA mantra….
Except the things I can not change…Yada Yada yawn…
Easy to do when your feet are propped up on the warm sand as the cool ocean breeze blows her cathartic air…

Summer is over & Rosh Hashanah is around the corner…literally.
Time to start checking things off…no more excuses. (Get or no Get at this point)
I need to do something…to pull me out of this limbo, that is now my life…

With my 40th birthday looming in a few months
I decided to start with things that I thought there would be no way
(like not even when pigs fly …kinda way)
I would ever do…

So yesterday, I signed up for my first marathon!
(Enter explicative here) am I doing?
Ok half marathon.
But this chick can barley run 5 minutes let alone 13 miles as of today…
So this New Year & me…
Well, we are in for a doozy ride!

In my mind…
I am a runner..I mean I watch those people on the boardwalk running…
& I think yeah…me too sister.
The envy deep for their agile healthy fit glow…that exudes off them.
Runners are just different…you can feel it with every thump of their sneakered feet…
Deep down knowing….that I am not that “type” of person.

Yet, recently the bug to check off that bucket list item…run a marathon…
Has been crawling it’s way into my psyche.
It’s not about the “type” of person…
But more about the person who just does…the best she can…
I use to be that girl…

Fear, sadness, finances, divorce, lack of trust, shaken confidence….has overwhelmed me this year
& more so than I ever could have anticipated…
And I am trying my hardest to not let it do so
In this New Year…

So…I made a deal…
I will start checking off things that I made excuses about…
& this New Year is going to cut me some slack…& be kinder to me.
It’s going to be the year…
I finally get that (runner) glow!

This being said…I am hoping
All my fingers & toes crossed…that I don’t fall flat on my face.
Running…training to run over the next few months …going to be intense.
But I am going to do it.
Please god…I am sooo going to do it.

One of the reasons I signed up was
Because of this kid Eli & his story.
If I am going to be a little less narcissistic as too my reasoning for running
This kid truly deserves everyone tying up their shoelaces
& hitting the pavement.
I am beyond glad I get to do it for him.
It is in his honor & his courage…that teaches me the lesson
Time is short…start moving…

I am looking forward to the aching feet
The getting in shape (bonus!!)
The nights I curse myself…what the heck did I get myself in to moments..
Because
I know
When I cross that finish line…
The relief.
The joy.
The big pat on my back -from myself…
Will be beyond awesome.
& I need to feel that…
That awesomeness…

Soooo my friends, family, blogging family of readers…
This is the best & worst part of signing up…
My need to appeal…
I hope you will help me as well.
Not just in moral support – believe me I am going to need a lot of that in the upcoming weeks.
(No matter how I plead…DO NOT LET ME QUIT!!)
But in help sponsoring me & raising the money for Eli
(All 100% tax deductible by the way)
Please show me & Eli the love…
& start this New Year with a bang!!

Wishing all of you the gloriest of Holidays…
May Hashem grant us all Happy Healthy Sweet New Years!!

Carrot Apple Potato Soup
I give you all my favorite and easiest Rosh Hashanah recipe. This soup is standard RH fare in my house. So quick to make, & perfect because of it’s lightness, & savory sweet flavor that starts the first meal off beautifully. Setting the tone for all the other wonderful dishes to come.
It freezes well, but can also be made the day of because of it sheer ease to prepare.
There is a very savory version of this on kosherstreet as well as other great holiday recipes from me – if you would like to try. But below is the tamer more traditional recipe version I make for those guest who are a little less in love with cumin than I am.

Ingredients
2 tsp. extra virgin olive oil
1 tsp. ginger powder
Kosher salt & pepper to taste
1 tsp. cinnamon
1 Tbsp. curry powder (optional – gives it a more robust savory flavor)
¼ tsp. allspice (optional)
1 large onion, chopped
2 cloves of fresh garlic minced
4 large carrots, chopped
3-4 Yukon Gold potatoes, chopped
1 large cooking apple
(Granny Smith works well), chopped
3 cups chicken or vegetable broth
(water can be substituted)
1 cup water (optional)
salt and pepper to taste

Directions

Heat the olive oil in a large, heavy soup pot. Add the spices to the hot oil and stir with a
wooden spoon. Cook for about 2 minutes. Add the onions to the hot
spices and mix well to coat. Let the onions cook for about 2 minutes or
until slightly wilted and turning translucent. Then add the garlic & cook for another minute.

Add the chopped carrots, potatoes, and apple to the pot and stir well,
mixing them with the onions. Cover and cook over low heat for about
15 minutes, until softened. Mix occasionally to prevent sticking to the
base of the pot.
Remove pot from heat and add the broth to the vegetables. Using a
hand blender or a food processor, process until smooth. Return pot to
heat, add the water or broth (if you want a thinner soup), and bring the
soup to a boil. Add salt and pepper before serving.

The post The New Year & Me…… (Carrot Apple Soup) appeared first on the Patchke Princess.

Sunday mornings are all about the coffee & the funnies for me & my girl.
You see, it’s our routine.
And routine is a sacred thing when your a single mom trying to juggle…well, everything!
No matter what else we do on Sundays…coffee & funnies is our thing.

Now after a whole summer & a little bit more than a month of absolutely no routine…
galavanting & living it up while in Israel with the family for the holidays.
Well all I can say is…I never knew I would actually be grateful for that dang alarm clock sitting by my bed.
Tunie B. & I are finally…
“Fall”ing back into the swing of things.

Getting back in a routine …has its adjustment period.
No more impromptu lazy beach days… & wild nights eating Cheerios for supper, while watching Dora if you please. (ok maybe one or two more nights eating Cheerios – might happen)
Instead I find myself knee deep in school lunches & aleph bet show & tells.
When the 9:30 am drop off begins…so does my personal marathon…starting my day for real, test cooking, personal errands, writing, training, …coffee…
& the only thing that stops me from finishing everything on my ginormous list,
Is that always early…2 pm school pick up buzzer.
Routine is a wonderful thing,
& like all you mothers out there…I am just trying my best to fit it all in & possibly keep my grey hairs from taking over my entire head!

Well, this past weekend after coffee & funnies, I decided to clean out my entire closet…
& after I dumped everything on to my guest room beds & floor..
I decided, I had just about all the “cleaning” that I could take for the day, & it was time for some impromptu fun!
(Also, my Tunie was not really buying the whole “isn’t this soo much fun organizing Mommys closet” thing)
So we went to Atlantic Farms to do what everyone else on my Instagram feed was doing…
Picking pumpkins, feeding animals, hayrides & just enjoying some glorious Fall weather!

Sunday was perfect.
& this free falling that I sometimes feel in my every day life as a mom..
Well it’s routine – part of the package I think.
I hope…
It’s good to be back.
I missed this.
It’s…my thing.

Since obviously I don’t celebrate Halloween (well, there was that one time when I was 8 & harassed my mother to let me dress up in my Purim costume & go in my building with all the other kids…) so I really had no use for the giant pumpkin my daughter was begging me to take home.
Instead 5 baby pumpkins later, there was one happy girl in the car, and me…running through my internal recipe index of possible pumpkin recipes, as I drove home.

In the end, these pumpkins were really to small to do much with, & the truth, I love how they look all roasted up with salt & olive oil, then used as an edible soup bowl. Not the most original thing …but hey, sometimes keeping it simple is the best thing.

With a few parsnips & mushrooms I had lying in my fridge, a simple healthy soup was created to fill these little babies up. Bonus was the delicious combination of the sweet pumpkin flesh I got with every spoon full of my soup. Not to mention, the addictive snack I devoured that same night, of the leftover roasted seeds in some olive oil with sprinkled sea salt.

Parsnip Potato Mushroom Soup

Ingredients:
1 medium yellow onion, diced
4 tbsp. olive oil
3 cloves fresh garlic, minced
2 large parsnips, diced (or about 3 cups)
4 medium Yukon gold potatoes, peeled & cubed
2 tbsp. dried parsley
1 pint of button mushrooms, sliced
salt & black pepper to taste
6 cups water

Directions:
In a medium soup pot, sauté half the diced onions in 2 tbsp. of olive oil, on medium-low flame for about 6-8 minutes. The add the garlic & sauté for another minute.
Then add the parsnips, potatoes & all the spices to the onions. Mix well and let cook for about 3 minutes.
Then add half of the sliced mushrooms, mix and cook for another minute.
Add enough water to just cover all the vegetables (about 3 cups), cover, raise flame to medium-high & bring to a boil.
While soup is boiling, in a separate small frying pan, sauté the rest of the onions & mushrooms in 2 tbsp. olive oil, with a little salt & pepper for about 10-12 minutes. This will be your garnish for the soup.
Once the soup is at a boil, uncover & lower flame & add the rest of the water. Cook for about 20 minutes more, or until all the vegetables are fork tender.
Then remove from the flame and with a hand blender, blend till smooth thick soup. Taste for salt & pepper. (Add more water if you want a thinner soup)
Pour soup into your roasted pumpkins or bowls, garnish with the extra sautéed mushrooms & onions. Serve immediately.

The post “fall”ing back into things….{parsnip potato mushroom soup) appeared first on the Patchke Princess.

Caramel Chicken

You know when you have the best intentions to do something…
Well that was me this week. I had every intention to just focus on all the projects that I am juggling, this blog being one of the biggest. But then things just happen, and my Tunie B & regular life pop up, and it feels like I have a case of life ADD.
,

I think when I had the restaurant my day was so focused. For 9 years, I lived & breathed that place. Everything I did, revolved around it’s ultimate success & keeping it at the top of its game.
My wedding, the birth of my child, my divorce…I can’t even begin to describe how Tastebuds was an integral component in all these life changing events.
I was Tastebuds & Tastebuds was me.
No matter the all too many intense, crazy, & so very hard days….she was fantastic.
I relied on her…she let me do what I love & share it with others.
She was a gift.
& now…even though I miss her everyday.
I truly believe, in the end, her loss was the biggest blessing in disguise ..
I am floundering to find focus.

I am not sure why today I am writing about this…
But as I sit seriously trying to recalculate what my life is going to look like in the next year, I am feeling the restlessness.
The only constant I can depend on..I am a mother. I am a cook.
& I love both deeply.

So as I stir the pot of life up…trying to coax out of it all the flavor I know it has to offer me…
I can’t help but wonder if the recipe I have in my head
Is going to work out?
I guess I will know when I start tasting it.

The other day I found this recipe in the latest issue of Bon Appetit Magazine
It just called to me.
No matter how many distractions I had this week…
I was going to make it Thursday for dinner with the Leibermans.
& I did.
It was awesome. The only thing I had to tweak was I added 1/2 cup of silan date honey (you can use regular) to it,because the sugar didn’t caramelize like it said.
Also, I added a few extra cloves of garlic, because there is nothing I love more than caramelized garlic.
On a whole this recipe was a real winner.
Sometimes it’s a good thing to follow others lead.

Caramel Chicken
From the October 2013 issue of Bon Appetit

INGREDIENTS
2 tablespoons vegetable oil
2½ pounds skin-on, bone-in chicken legs and thighs
Kosher salt
8 garlic cloves, peeled
⅓ cup (packed) light brown sugar
¼ cup (or more) unseasoned rice vinegar
2 slices ¼”-thick slices peeled ginger
1 cup low-sodium chicken broth
¼ cup reduced-sodium soy sauce
2 scallions, thinly sliced

Directions:
Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.

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Recently I had a self revolutionary epiphany.
Keep it simple. Period.
I know …deep.
But, I don’t know about must of you, but personally…I realized…
I have a slight need to sorta..complicate things.
Maybe it’s the over thinker in me..(I like to analyze every little detail, weigh in the worst possible scenario & then deal accordingly)
Or it’s just my time that I have living in life’s trenches, that makes me weary & cynical?

The last few weeks, I have begun some serious training for my first half marathon
& with my new daily forced (gotta train!) 30 minutes of just me & the squirrels…
I am faced with the time to just think…

When you are a novice runner like I am, its all about just putting one sneakered foot after the other.
Slow & at your own pace. Eventually you will get to the finish line.
Simple …one step. two step…repeat.
You just have to do it. (Nike’s logo – Brilliant & I just for the first time really get it! )

During the day to day chaos that is Tunie B. & me
It is so easy for me to get wrapped up in the nitty gritty details of things…
Micro managing the consequences of my every decision & action as a single mother (& as a plain old human) doing it all, with no one at my side to filter me.
That sometimes…..I miss the most obvious thing…
That things…really..not so hard…if…
I just keep – simple.

ok then…simple (its hard not to over think even that concept – LOL)
How do I do that?
Just jump in…do it?
One step…two step…
Worry about the details after?

Despite that little devil on my shoulder named doubt,
I am taking this theory into everything I do..
Mothering, career, relationships….life in general.
What’s that saying?
“There is nothing to fear but fear itself”
& truthfully, I can’t allow the last few years to dictate the next decade or more of my life.
So worse case scenario (see it’s hard for me to let the details go)
I just do it.
I fail.
So then…
I pick myself up …
& try again.
Simple.
Well, here I go…

Zahtaar Chicken
This recipe is as simple as it gets with me, 1 pot, 3 major ingredients, & dinner is served. But there is in all honesty, nothing simple about its taste. Zahtaar is one of those Israeli spices that just do it all; makes things savory & delicious without any effort. Funnily enough, I almost never cook with it, other than to sprinkle some onto my toast with a little olive oil for lunch & as an occasional spice accompaniment for my killer olive tomato focaccia recipe.
However the other night I had the chicken out, spice cabinet open, & my hands on my ever handy dandy cumin, when the zahtaar bottle fell onto my head – literally.
Devine intervention? More Devine cooking inspiration. Keeping it simple with this aromatic spice made this chicken dish one to savor bite after bite. The peppers adding just the right amount of subtle sweetness to take my tastebuds to that beyond simple finish line.

Ingredients:
4-6 chicken thighs (I like to use the ones that have the skin on
Zahtaar spice (I use the Pereg brand)
2 tbsp. olive oil
1 medium yellow onion, sliced
4-6 cloves whole garlic
3 small peppers (I use combo red, yellow, orange), sliced

Directions:
Lay your chicken thighs out on a piece of wax paper or cutting board, & generously spice all sides with the zahtaar.

Heat a large skillet with your olive oil, on medium-high flame. Then with tongs, lay each chicken thigh skin side down in pan, and brown first one side then the other (for about 2.5 minutes per side). Remove the chicken thighs from pan and set aside on plate.

Using the same pan with all the chicken drippings, add the slices onions and sauté for about 6-7 minutes until soft & translucent. (Make sure to mix the onions well with a wooden spoon, scraping up any of the leftover chicken bits from the bottom of the pan – add a little olive oil if needed)

Then add the garlic & the peppers and mix well. Then, arrange the browned chicken thighs on top of the peppers. Cover skillet and cook on stove top for about 30 minutes. Remove cover and cook for another 5-8 minutes until chicken is fully cooked.

Serve immediately over rice or couscous.

The post keeping it simple {zahtaar chicken} appeared first on the Patchke Princess.

I am not sure what it is about those bright red, hard, shiny balls of raw cranberries in their neat little plastic pouches
that just compels me to throw them in my grocery cart…every….single…time…I am in my local produce aisle?
It is literally mind blowing that, even though there are currently about 15 packages of these tart autumn fruit taking up
prime retail space in my garage freezer, I still get this overwhelming rush of panic from deep within my gut, that screams, “BUY MORE NOW!!”

Of course it is unreasonable, you (& I)know this.
Yet…I justify my temporary insanity, confidently finger pointing the blame on to all the flash images running through the news feed of my brain.
Now that it’s “tis the season” on Instagram & pinterest, the endless recipe possibilities… all have me wading deeper in the bottomless bog that is my living (until right now) secretly…..as a cranberry hoarder.

Thankfully my obsession has an upside.
Cranberry perks if you will, served up daily in forms of scones, muffins, cookies, & the occasional quick chicken dinner.
These tart little fruits add just the right amount of tangy pop to every recipe.

The other day as I unpacked yet another bag of cranberries from my groceries, I was compelled to make his muffin recipe that has been running through my head for the last few days.
Craving the addictive combination of delicious bitter sweet chocolate, cranberries & toasted pecans, the ideas for these muffins were not hard to come up with.
Adding the pungent flavors of cinnamon, nutmeg & ginger, to the mix for that earthy autumn taste and I hit muffin recipe gold.

As I was dreaming of this recipe, I remembered one of my favorite recipes I use to make daily at Tastebuds during the fall, our spiced blueberry muffins.
My favorite thing about those outrageously good muffins were their crustyish outer texture they got from adding the brown & white sugar at the end of the recipe.
So with those muffins in mind, I added my sugar at the end.
The result, the perfect combination of tart sweetness & zesty robust flavor with a little melt-in-your-mouth chocolate surprise goodness, in every other bite.

Now that I have revealed my secret cranberry “shame”, I have come to the conclusion that yes, I am slightly crazy…
But if because of my addiction I will have cranberries stock piled till August (way past the time you will even find one trace of those precious red gems in the store).
And the possibility of making these game changing muffins whenever the fancy overcomes me…
well then,
I can live with crazy.

Cranberry Chocolate Nut Muffins

Ingredients:
2 cups white whole wheat flour
1 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/4 tsp. nutmeg
1 1/4 cups whole milk
3 large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1 cup bittersweet chopped chocolate chunks
3/4 cup toasted chopped pecans
3/4 cup brown sugar, packed
3/4 cup granulated sugar

Directions
Preheat the oven to 375 degrees F.

Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, chocolate, toasted pecans and both sugars and stir just enough to evenly distribute everything throughout the batter.

Spoon the batter into paper muffin liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

The post Yes, I am slightly crazy….{cranberry chocolate nut muffins} appeared first on the Patchke Princess.

Thanksgivingkuh…oh how I am sick of this word.
I have been developing recipes for various companies for this once in a lifetime event since the MIDDLE OF AUGUST!!
Then this Thanksgivingkuh party I just threw the other night…I am just overloaded.
If you haven’t been following my facebook & Instagram accounts
You missed all the crazy & wild behind scenes of me throwing the 2nd annual Jew in the City Chanukah All Star Party (more fun & wild behind the scenes coming soon)
& really…all these latkes filled with stuff like beets, squash, stuffing, cranberries & anything else us food writers (me included) could tweak our recipes with..
Just give me good old fashion Potato Latkes & I am done!….straight in Chanukah fried heaven!!

But now its all about getting my crazy life back down to its usual normal level of chaos & insanity
With Tunie B’s 4th Birthday looming on Wednesday
& that drunk with tired please-stop-asking-me-promise I made to her..
my Hello Kitty cake deadline is looming and I am of course back in the kitchen doing anything but that!
Instead, I am making these carrot cake spiced cookies.
No good reason…other than I am craving them and feel like I need to jump on the band wagon with the rest of the world and get into that holiday mode.
The holidays are kinda tough still to get through, with out a pit in my stomach and the feeling of loss.
But yeah..even though its just me & Tunie B, Thanksgiving & Chanukah are going to be celebrated (she deserves the great memories).
With a few invites from some good friends looming to share in their own family festivities
These cookies are the perfect food gift to bring along.
So happily I am filling my house with the smells of Thanksgiving & Chanukah this week…

Spiced Carrot Cake Cookies
A few years ago I had a brilliant idea..carrot cake +cookie!
After some experimentation and discovery of a similar idea and recipe in an obscure cookbook my mother had given me, I had perfected what I call the Spiced Carrot Cake Cookie.
I love this cookie because it is the perfect combination of savory spice flavor with the generous use of cinnamon & nutmeg. It perfectly accompanies the subtle sweet carrot, raisin & coconut filled flavors bursting throughout this cookie, truly just makes your taste buds do a happy little jig.

But I warn you all…once you start making these cookies, it is very hard to stop nibbling on them. Personally there is nothing I love more than eating these hot out of the oven with a tall glass of cold milk. Thankfully as far as cookies go, these are not bad in the healthy department. Who says you can’t have your vegetables in a cookie form?

Tips: these are great freezer cookies and will last for up to 3 months

Tips: The key to this cookie is to really not over bake them – set your timer for this cookie and even though it will look under baked – take them out when the buzzer goes off! They will harden up slightly when cooling – but the best thing about this cookies is its soft and chewy texture.

Tips: this recipe makes about 5 dz cookies 12 1/2 inch drop cookies – feel free to half recipe.

Ingredients:

2 cup raisins

3 large carrots, wash & peeled and shredded in a food processor

3/4 cup orange juice

4 cups all-purpose flour

3 tsp. ground cinnamon

2 tsp. ground all spice

1 1/2 tsp. baking soda

1 tsp. ground nutmeg

1/2 tsp. ground cloves

2 tsp. finely grated lemon or orange zest

heaping 1/2 tsp. of kosher salt

1 1/2 cups of packed light brown sugar

1 1/2 cups of corn oil

2 large eggs

3 tsp. vanilla extract

2 cups chopped walnuts (optional)

1/2 cup toasted shredded coconut

Directions:

Pre heat oven to 350 F. Prepare several baking sheets that have been coated with non-stick spray.

In a large sauce pan over medium-high heat, stir together the raisins, carrots, and orange juice.
Bring everything to a simmer all while occasionally stirring.
Cook for about 4-5 minutes and then remove from stove and set aside.
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Spiced Carrot Cake Cookies
By Sarah Lasry on Nov 01, 2012 in Dessert, Food & Recipes, Healthy Recipes, Holiday, Sarah M. Lasry Recipes, Thanksgiving

I was born in the early 70’s when Carrot Cakes were the hottest trending dessert in every dinner, café & restaurant. All I know is that no matter what new fad comes and goes in the dessert world, carrot cake with cream cheese frosting will always be in the top 5 , of all time favorite dessert food category.

Interestingly enough carrots cake has been around since the medieval times, when carrots where used as the primary source of added sweetness to dessert confections. Sugar was a rare commodity and carrots one of the only vegetables (other than beets) that have a high natural sweet sugar content, were easily available and used regularly in place of sugar in those days. However carrot cake as we know it today, was only really introduced to the American dessert menu in the early 60’s.

The first thing I did when putting together my cafés menu before we ever opened our doors, was to make sure I had the perfect carrot cake recipe. It was one of the 5 desserts we first featured on our small menu, and was sold out every day. A few years later, while I was playing around in the kitchen, it suddenly occurred to me to make a cookie out of the carrot batter. Who wouldn’t love a carrot cake cookie that you can dip into your milk?

After some experimentation and discovery of a similar idea and recipe in an obscure cookbook my mother had, I had perfected what I call the Spiced Carrot Cake Cookie. I love this cookie not only because it is the perfect combination of savory spice flavor with the generous use of cinnamon & nutmeg it perfectly accompanies the subtle sweet carrot, raisin & coconut filled cookie.With every bite, there is another burst of texture and taste that just makes your taste buds do a happy little jig.

But I warn you all, once you start making these cookies, it is very hard to stop nibbling on them. Personally there is nothing I love more than eating these hot out of the oven with a tall glass of cold milk. Thankfully as far as cookies go, these are quite healthful. Who says you can’t have your vegetables in a cookie form?

Have a Great Monday!

FYI: Just the other day I had to make about 12 dozen of these babies along with many other Thanksgiving type pastries for a huge order that I had to fill. My house was filled with warm aromatic flavors from these spice cookies all day, and my assistant Johanna and I were giddy from taste testing these delicious cookies all day. Not a bad way to spend a rainy Thursday working I say!

Spiced Carrot Cake Cookies

Tips: these are great freezer cookies and will last for up to 3 months

Tips: The key to this cookie is to really not over bake them – set your timer for this cookie and even though it will look under baked – take them out when the buzzer goes off! They will harden up slightly when cooling – but the best thing about this cookies is its soft and chewy texture.

tip: this recipe makes about 5 dz cookies 12 1/2 inch drop cookies – feel free to half recipe.

Ingredients:

2 cup raisins

3 large carrots, wash & peeled and shredded in a food processor

3/4 cup orange juice

4 cups all-purpose flour

3 tsp. ground cinnamon

2 tsp. ground all spice

1 1/2 tsp. baking soda

1 tsp. ground nutmeg

1/2 tsp. ground cloves

2 tsp. finely grated lemon or orange zest

heaping 1/2 tsp. of kosher salt

1 1/2 cups of packed light brown sugar

1 1/2 cups of corn oil

2 large eggs

3 tsp. vanilla extract

2 cups chopped walnuts (optional)

1/2 cup toasted shredded coconut

Directions:

Pre heat oven to 350 F. Prepare several baking sheets that have been coated with non-stick spray.

In a large sauce pan over medium-high heat, stir together the raisins, carrots, and orange juice. Bring everything to a simmer all while occasionally stirring. Cook for about 4-5 minutes and then remove from stove and set aside.

In a separate mixer bowl, add the flour, cinnamon, all spice, baking soda, nutmeg, cloves, and salt.

Once the carrot mixture has cooled, transfer it to a large mixing bowl and add the sugar and oil. Using a rubber spatula, stir the carrot mixture well until fully blended. Then add the eggs, zest, and vanilla and stir again until evenly incorporated.

Now slowly add this wet mixture into your dry flour mixture and mix until just combined. Fold in the walnuts and shredded coconut.

Drop the dough by the heaping spoonful on to the prepared baking sheets. Note, these cookies really spread when cooking, so leave a nice space about 2 1/2 inches between each cookie drop.

Bake the cookies in the middle of the oven for about 10-11 minutes. Rotate cookie sheet once halfway through baking. the cookies are done when they are lightly tinged brown around the edges and firm when pressed in the center. Transfer cookie sheet to a wire rack and let them stand and cool for at least 10 minutes, they will firm up while cooling.

Store in airtight container.

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