On the Way to the Promised Land

Our synagogue is taking the 9th graders to Israel . . . . . . and the trip has started.  There was a nearly three hour delay of the flight, but the kids have taken off and are on their way to the trip of a lifetime.

Chicken Piccata - My kids loved it

Thought I would share the Barefoot Contesa's recipe!

4 boneless and skinless chicken breasts (I purchased the cutlets so they were thin)
salt
pepper
1 cup flour
2 large eggs
1 cup breadcrumbs - unflavored
olive oil
3 T unsalted butter
1/3 c lemon juice
1/2 c white wine

Preheat oven to 275 - line a cookie sheet with tin foil and sprayed with Pam

Sprinkle chicken with salt and pepper.

Mix flour, 1 t salt and pepper in a pie plate.  In a second pie plate, beat the eggs with 1 T water.  On a third plate, pour out the breadcrumbs.

Dip each piece of chicken in flour, then egg then bread crumbs.

Heat 2 T olive oil in large saute pan over medium heat.  Add 2 chicken breasts.  Cook for 2 minutes.  Turn over and cook for 2 more minutes.  Put chicken on cookie sheet.  Continue with the next two chicken breasts.

Place chicken in oven for 5-10 minutes.

Wipe out saute pan, and on medium heat melt 1 T of butter and add lemon juice and white wine and salt and pepper.

Boil over high heat for 2 minutes.

Remove from heat and add 2 T of butter and stir to combine.

Service one chicken breast on each plate and spoon on sauce.

I served with cous cous and asparagus.

The Beauty Queen of Jerusalem

Last night I attended a Hadassah event in Newton, MA that featured the author of the Beauty Queen of Jerusalem, Sarit Yishai-Levi.  I read the book earlier in the year, and found the book fascinating.  One of the reasons is that I had not read a book that took place over three generations in Israel (and pre-Israel), and I found it intriguing.  The other reason is that when I think of Israeli women I don't think of Beauty Queens.  Nonetheless, it was a fabulous book that hooked me in from the first few pages.

Before Sarit spoke about the book, she gave us some personal history.  Born in 1947 in Israel, her family is has been in Jerusalem for 8 generations.  She is of Sephardic decent, and gave us insight that Sephardic and Ashkenazai Jewish families did NOT intermarry!  She served in the Israel army and moved to Tel Aviv.  She became a journalist and reported for Montir, HaOlam and Hadashot.  One of the most fascinating facts was that she was the first Israeli reporter to interview Yasser Arafat, and she was a female reporter!

She described the research that went behind the novel.  She researched ads about what life was like in Israel and pre-Israel by reading newspapers, and interviewing her father.  It shows in the book.  She described a furniture ad that she saw in an old newspaper, and I instantly recalled Luna's parents heavy furniture!

She described the photo of the Israeli version of the book, and showed us how different it was from the American version.  She fought for this book to be released near Rosh Hashana because in Israel book sales explode during that time since nothing is open on Yom Kippur and Israeli's either read or go to synagogue on Yom Kipuur!

She is writing her second novel and the Beauty Queen of Jerusalem will be made into an Israeli film!  If you get the chance to hear Sarit speak, please attend.  She is a wonderful speaker and engages the audience, and even better if you have a few Hebrew speaking audience members.

You can purchase the book at Barnes and Nobles or Amazon.

Broccoli, Red Pepper and Tofu Stir Fry with Balsamic Vinegar

A hit!  I made one batch with tofu and one batch with chicken!

Ingredients

• 14 ounces extra firm tofu , water-packed, drained (I used a pound of thin chicken breasts cut into cubes for the chicken based version)
• 3 tablespoons balsamic vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon honey or 1 tablespoon agave syrup
• 2 garlic cloves , minced
• 1 tablespoon grated ginger
• 1 tablespoon vegetable oil , for broccoli
• ½ lb broccoli floret
• 1 tablespoon vegetable oil , for red pepper
• 1 red pepper , thinly sliced (I use red bell pepper)
• 1 tablespoon vegetable oil , for tofu
• 4 scallions , sliced, for garnish 

Directions

1.  Cut the tofu across the width into 6 slabs. Cut each slab in half to make 12 squares. Blot the tofu to remove some of the moisture and set aside.

2.  Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.

3.  Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. Remove broccoli from the pan.

4.  Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. Remove the red pepper from the pan.

5.  Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side or until crispy.

6.  Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.

7.  Return the broccoli and peppers to the pan and gently toss to coat with the sauce.

8.  Garnish with the scallions and serve with brown rice or another whole grain.

Shiitake Pot Pie with Polenta

Ingredients

1 T Oil

1 lb Shiitake mushrooms,  stems removed and sliced

1 t dried thyme

3/4 c Hot water

1 c peas

3 c Water

2 lb New potatoes; cubed

¼ t salt

1 1/2 tb flour

1/8 ts Ground cayenne

4 cloves of garlic - crushed

3/4 c yellow cornmeal

1 medium onion diced

1/2 oz Dried porcini

Top of Form

Bottom of Form

Preparation

Soak porcinis in hot water for at least an hour. Remove mushrooms from water and, depending on their quality, either discard or reserve for another use. Strain soaking water through cheesecloth, fine sieve or coffee filter. Set aside. Preheat oven to 425 degrees. Lightly oil roasting pan large enough to hold potatoes in one layer. Roast potatoes, stirring once or twice to prevent sticking and to brown evenly, until tender, about 35 minutes. While potatoes are roasting, heat 1/2 teaspoon of oil in nonstick skillet. Add onions and garlic; saute until the onions are soft. Add fresh mushrooms, thyme and cayenne; cook until mushrooms soften and shrink to about half their original size, about 15 minutes. In separate skillet, heat remaining oil. Make a roux by adding flour and stirring until flour begins to brown. Add porcini water and mushroom mixture to the roux; cook until liquid reduces by about a third, about 5 minutes. Remove potatoes from oven; reduce oven temperature to 350 degrees. Combine mushroom mixture, potatoes and peas in 9x9 inch lightly oiled baking pan. Set aside. For crust, bring water and salt to rolling boil. Add polenta slowly, stirring constantly. Turn heat down to medium; stir constantly until mixture thickens and begins to pull away from sides of the pot, about 10 minutes. Spread polenta over potato and mushroom mixture; bake about 15 minutes. Remove from oven; let sit 15 minutes before cutting. Makes 4-6 servings of about 1 cup each. 5 grams of fat per serving. | 

Apple Crisp

1 cup flour
1 1/2 cups brown sugar
8 T butter

6-8 apples - peeled and diced
1 t cinnamon
1/2 t nutmeg
1 T lemon juice

In one medium size bowl combine the flour, brown sugar and butter.

Heat oven to 350.

In second large bowl combine apples, cinnamon, nutmeg and lemon juice.  Pour into greased 9 inch deep dish pie pan.  Cover with flour and brown sugar mixture.

Bake for 50-60 minutes.

Good Bye Mini Van

Over the course of the last six months we decided it was time to replace the family mini van, which is my car.  I love the mini van.  I am a mini van mom.  When we bought the mini van, it meant that I had finally reached "parenthood" and had kids to drive around.  Granted Mark was only 2 1/2 and Naomi wasn't around yet, but I had a family and kids.

In May, the beloved (beloved to me at least) mini van needed some expensive repairs ($2k) and was going to need more in the future.  After talking to a few people, we decided instead of throwing money into a 12 year old (nearly 13 year old) vehicle, we would buy a new one.

We decided we didn't need another mini van.  Mark is going to college in four years, and Naomi shortly there after, and in 12 years my kids would be out of college, and I would still have a mini van.  So we test drove a Highlander and a Pilot and a Pathfinder, all of which were great, and large.  As was the price tag.  It became clear to me that I did not NEED a 7 passenger car for the next 12 years.  So, we started to look at other cars, and tonight we pick up my new Toyota RAV4 - 5 passenger SUV.

Still the kids were not sad to see the mini van retired.  I am very sad.  So the kids and I developed a short Mini Van Memory List, so we can remember the beloved family mini van that has served us for nearly 12 years.

Not in any order.

Mark as a toddler puking in the mini van as it was snowing, and we stopped in CT in breakdown lane of I91 and I84.  Mark remembers being nearly naked and puking on the side of the road, in the snow.

Mark flapping with excitement when we picked up the new van.

Our trip to Maine during my maternity leave with Naomi.  My mom, Mark, Naomi and I drove to Maine (to a train museum) and Mark was hysterical that I didn't have a GPS, but I proved to him that I could read a map, and we got there and back with no problem, except for little Miss Naomi who had a full diaper of poop that stunk up the car so badly that I had to pull over and change her on a side street.

In the summer of 2015 getting rear ended twice by the same guy.

One kid during carpool season leaving a slice of pizza under my third row (don't ask, but luckily it was January and it froze).

Another mom hitting my car in front of the elementary school.

Going apple picking with the kids daycare, and me and one of the teachers forcing the kids to sing loudly so they would NOT fall asleep on the drive home.

Overnight camp drop off and pick up.

Ikea purchases.

Girl Scout cookie pick up

Naomi puking in the car on the way to Mark's third grade Kabbalat Sidur.

The Blue Zone

The mini van getting hit in the blue zone

Family trips to Long Island, NYC, Baseball Hall of Fame, Toronto, Niagara Falls, Hershey, Philadelphia, Storyland, Vermont, Rhode Island, Maine and other places.

Getting stuck in Long Island post Christmas Traffic in a Target parking lot

Lots of first day of school drop offs

Lots of "I need to use the bathrooms"

Driving Naomi from daycare to the dentist after she fell and her teeth went into her gum.

Kids music.

Concerts!

Getting a flat tire and pulling into the Direct Tire parking lot.

Lots of memories, and the kids smiled to read how many memories we thought of in ten minutes.

Amazing Brownies

I made brownies over the weekend, and I did not bring one to work on Monday.  All I wanted in the afternoon was one of those amazing brownies.  VERY FUDGY brownies.  I can't remember the cookbook's name, but it is from the Culinary Institute of America.

Today I brought a brownie for myself for an afternoon snack.

1 1/2 sticks unsalted butter
4 oz unsweetened chocolate, chopped
2 large eggs
1 1/3 c sugar
2 t vanilla
1/4 t salt
1/4 c cake flour

Preheat oven to 350.  Lightly spray a 9 inch (or 8 inch) square pan with cooking spray.

Melt butter and chocolate in double boiler.  In a stand mixer with the whisk attachment, whip the eggs, sugar, vanilla and salt on high for 4-5 minutes.  Scraping every once in a while.  Should be thick and light.

While stirring, pour some of the egg into the melted chocolate.  Then pour the chocolate mixture into the egg mixture and blend on medium.  Mix in flour on low til just blended.  Pour into pan and spread.  Bake for 30-40 minutes.  It will be done when a toothpick is inserted into the center of the brownies and comes out with a few crumbs.

Cool on a wire rack before cutting.

It says makes nine brownies, but I got 16!

Camp is Over

After having the kids at camp for seven weeks, they are home.

I have to say we did a lot over the summer.  Many people travel.  This is what we did:

1.  Research and test drive lots of cars for my next car.  The mini van is slowly dying, and we need to replace it by Thanksgiving.

2.  Buy a new sofa - our old one is 19 years old, and it had lived its useful life.

3.  Buy a new kitchen table and chairs - our Ikea set gave out.  We lost two chairs due to breakage.  So when we purchased the new sofa, we purchased a new kitchen set.

4.  Ate at lots of places that didn't serve chicken nuggets.

5.  Saw lots of our friends and had double dates that did NOT involve the kids.

6.  Attended a rocking party that included a game of Cards Against Humanity

7.  Attended Out of the Box and saw Aubrey Logan perform LIVE.

8.  Slept late on weekends

9.  Ate lots of mushrooms, since the kids don't like mushrooms.

Chilled Spanish White Gazpacho

CHILLED SPANISH WHITE GAZPACHO

Flour Baker – Joanne Chang

Adam really liked this.  I like my classic red gazpacho, but this was a nice change.

Serves 4 to 6

2 pounds seedless green grapes, stemmed

½ cup whole blanched almonds

2 garlic cloves

6 tablespoons minced fresh cilantro

3 tablespoons good-quality sherry vinegar

2 tablespoons freshly squeezed lime juice

1¼ teaspoons kosher salt

2 English cucumbers, cut crosswise into 1- to 2-inch pieces

3 tablespoons extra-virgin olive oil, plus

1½ to 2 tablespoons for finishing

Working in batches, combine the grapes, almonds, garlic, cilantro, vinegar, lime juice, and salt in a blender and pulse until the almonds and garlic are chopped but not too finely. Add the cucumbers and pulse again until the cucumbers are blended. Do not overblend; you want the soup to have some texture. Using a spatula or wooden spoon, stir in the 3 tablespoons of oil.

Refrigerate for at least 1 hour to chill the soup and to allow the flavors to blend. Taste and add salt, if necessary. Ladle into bowls and drizzle each with about 1 teaspoon oil before serving. The soup will keep in an airtight container in the refrigerator for up to 3 days.

Summer Camp

Confession - I never went to overnight camp.  In all honesty, I didn't really like day camp all that much. I attended two weeks of local girl scout camp, and I really didn't like it, and I certainly did not like the overnights.  Often, my mom would get the call of "Please come pick me up."

As I got older nearly all the other kids went to overnight camp.  I was at home.  My mom didn't work, and some of my other friends were also home.  We spent the week days going to the pool or the beach.

When my eldest was in third grade he asked about overnight camp. . . . . . so we toured four different overnight camps.  After fourth grade, I dropped my eldest off for 3.5 weeks of overnight camp.  When I picked him up, he was in LOVE with overnight camp.  Can't wait for next year.

Five years later, I dropped off BOTH kids to the same camp, where they will stay for seven weeks, and love every moment of camp.  Part of me wishes that I had experienced the overnight camp experience.  I watch the weekly videos and see how much fun that they are having.

We have a home that we have both parents working full time.  I can see at overnight camp that they are busy from morning til bedtime.  They offer things that I can't offer - riflery (for the older one); water skiing (for the younger one); horseback riding, meals with kids three times a day, the ability to have a relationship with a counselor who is in college; the ability to live with 8-15 kids (of the same sex and age) and return yearly and be accepted.  The bonus for us is that it is a Jewish overnight camp, so they are experiencing praying as a group and learning to love Israel.  And of course their last year at camp (when they finish 10th grade) there will be a five week trip to Israel with their peers/friends.

They are learning independence. . . . . cleaning the bunk as a group, speaking up when they are sad or if they see something.

The love of camp that my kids have is real.  I miss them, but I realize even with the best day camp, I can't offer what they are experiencing.  I know that they love me.  But I am giving them an exprience that they will never forget.

Maple Ice Cream

A very tasty dessert for the summer!

A recipe by Bruce Weinstein

6 large egg yolks
1 cup maple syrup (the real stuff)  AND I used grade B which I love
2 t flour
1/2 t salt
1 cup half and half
1 1/2 cups of light cream
1 t vanilla

In my mixer, I beat the egg yolks, maple syrup, flour and salt.

Bring the half and half to a simmer in a heavy saucepan.  Slowly beat the hot half and half into the egg mixture.  Return to the saucepan and heat on low.  Stir until the mixture thickens.

Pour the mixture into a bowl.  Put in the fridge for an hour.  Add the light cream and vanilla and stir.  Let sit overnight in the fridge.

Pour into your ice cream maker and mix for 20 minutes.  Place ice cream into the freezer and wait 24 hours to eat.

Chocolate Tofu Pie

Really????  Yes, really.  It is really easy to make and I highly suggest trying it.

1 premade graham cracker crust

2 packages (12.3 oz each) silken tofu (mori nu is preferred)
1/4 cup of honey
2 teaspoon vanilla
2 1/2 c semi sweet chocolate chips

Whipped cream or strawberries as garnish

While melting the chocolate chips over a double boiler, place the tofu in a food processor and process until smooth.  Once chocolate is melted, add honey and vanilla to melted chocolate.  Stir.

Add melted chocolate to food processor and process until smooth and well blended.

Pour into prepared crust.

Cool for at least 2 hours.  Garnish with whipped cream or strawberries (or raspberries).

EAT!

Tuscan Beans with Sage

Another winner for a vegetarian main dish (and parve, so can be served with meat):

Tuscan Beans with Sage
1 T chopped fresh sage
6 garlic cloves, minced
1 T olive oil
28 oz can chopped/diced tomatoes, drained
1 1/2 T lemon juice
2 15 oz cans of cannellini beans (drained and rinsed)
salt
pepper

In a large pot, heat the olive oil, then add sage and garlic.  Cook for 1-2 minutes over medium heat.  Add tomatoes, lemon juice and beans.  Cook for 10 minutes.  Add salt and pepper. Serve now or chill and serve later.

Carrot Recipe

My family LOVES carrots.  I buy at least five pounds of baby carrots a week.  Usually I just steam carrots and pour a touch of honey on top.

This recipe is one that I love!

Pomegranate Molasses-Glazed Carrots
Serves 6-8 people

2 pounds of baby carrots
2 T olive oil
kosher salt
freshly ground pepper
1 T honey
1 T pomegranate molasses

Preheat oven to 425.

Combine carrots and oil in a large heatproof bowl.  Season with salt and pepper.  Toss.  Transfer to a rimmed baking pan (I use non stick tin foil), and spread the carrots on the pan in a single layer.

Roast for 15-20 minutes.  Stirring occasionally.

In the bowl, pour the honey and pomegranate molasses and stir.  When carrots are finished roasting, put them in the bowl and stir very well.  Spread the coated carrots back on the tin foil and scrape out the glaze and put on the carrots.

Roast for 5-8 minutes longer.

Serve.

Smitten Kitchen blog

I really like the Smitten Kitchen website.  I have been following it for years, and have made numerous wonderful recipes.

One of my favorite brownie recipes is:

http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/

I recently made this tart, and I made it again.

http://smittenkitchen.com/blog/2016/03/chocolate-peanut-butter-tart/

Both are big hits. 

I have also made this:

http://smittenkitchen.com/blog/2013/11/cauliflower-with-brown-butter-crumbs/

and this:

http://smittenkitchen.com/blog/2009/11/salted-brown-butter-crispy-treats/

Three out of Four Isn't Bad

Last night, I made another new dish, which three out of four us really liked.  I am learning you can't please everyone every night.  However, I made a wide variety of foods, so if you don't like something one night, there is always tomorrow.

The recipe for Basmati and Wild Rice with Chickpeas, Currants and Herbs appears later in the post.  I served it with homemade hummus, carrots and cooked asparagus.

Over my coffee this morning, I was reading the Boston Sunday Globe, including the magazine section, which included this article.  When people hear what I cook for dinner, I get the typical "My kids would never eat that."  After reading the article, I hear what some people are saying - their kids are picky.  And in order to make dinner life more pleasant, parents cook what the kids want to eat, typically chicken nuggets, mac and cheese, pizza, etc.  When my kids were young (under five), I cooked two meals - an adult meal and a kid meal.  As the kids got older, and were exposed to more and more food, I stopped.  I declared in my own house, once the little one started kindergarten we were done with kid food (yes, no chicken nuggets for dinner) at the daily dinner.  Of course, if I served chicken or fish, I would make a vegetarian dish for my husband, however it was very similar to the meat based dish.  When designing meals, I tried to include one element that each kid liked (my daughter didn't like rice for a long time).  But you were expected to put a little of everything on the plate.  As they got older, you were expected to try a little of everything on the plate. And now, at ages 9 and 13, they are expected to eat what is on the plate.  Sure, it creates some "I don't like X" however they know they can either eat, or not eat.  However, if the kids decide not to eat, dinner is over.  After five years of doing this, each kid has skipped dinner less than five times.  Of course if the new recipe is horrible (both parents deem it horrible), then there is ice cream for all!

I also want to share one other experience before I post the recipe.  Back when my oldest attended preschool birthday parties the standard party food was pizza, fruit and cake.  My son did not eat pizza.  I did not bring another food with me.  He just ate the fruit (or veggies) and didn't say anything.  (He didnt' eat the cake either but that is another story).  One day in first grade he attended a soccer party after school.  At 5 PM, I picked him up and he said "How come you never serve pizza?  It is sooooooooo yummy."  Turns out he was so hungry from playing soccer for an hour, he didn't care what he ate, so he accepted the slice of pizza.  You never know.

Here is the recipe that I promised, adapted from Yotam Ottolenghi's Jerusalem cookbook.

1/3 cup wild rice
2 1/2 T olive oil
1 cup basmatic rice
1 1/2 cups boiling water
2 tsp cumin seeds
1 1/2 tsp curry powder
one 15 oz can chickpeas, rinsed
3/4 cup sunflower oil
1 medium onion thinly sliced
1 1/2 tsp flour
2/3 cup currants
2 T fresh chopped dill
salt and pepper

In a small pot, put the wild rice with two cups of water.  Bring to a boil, and then simmer for 40 minutes.  Drain and set aside.

In other pot, put 1 T olive oil and heat on high.  Add rice and some salt, and stir for 2 minutes.  Then carefully add boiling water and salt and stir.  Cover and turn to low and simmer for 15 minutes.  Then remove the pot from the heat, cover the lid with a clean towel and cover and let sit for 10 minutes.

Put the onion and flour in a small bowl together and toss.

Heat the 1.5 T of olive oil in a saucepan over high.  Add cumin seeds and curry powder and stir.  Then add chickpeas and salt.  Stir quickly and remove from heat.

Put the chickpeas in a large mixing bowl, add the wild rice and basmati rice.  Clean saucepan, and then put sunflower oil and heat over high heat.  When hot, add 1/3 of the onions and watch.  After 4-5 minutes take out the onions and put on a paper towel on a drying rack to drain.  Continue with another 1/3 of the onion, and then finish the last third.  Sprinkle onion with a small amount of salt.

Put the onions and currants in the bowl with the chopped dill.  Stir and serve!

General Tso's Cauliflower

My fellow blogger, Karen, made this dinner for her family, and I was inspired after her post.

Recipe

I followed her recipe, including doubling the sauce so I had enough for the rice.  We might cut down on the soy sauce, since we found it a bit salty, but it was a big hit over at the Weitzman house.

Thanks Karen!

Eggplant Parmigiana

Another cold night in New England.  A perfect Sunday night for Eggplant Parmigiana.

2 cups pasta sauce (or slip in your homemade pasta sauce)
2 large eggs
2 T water
1 cup panko breadcrumbs (might need more, so don't put it away)
1/3 cup grated Parmesan cheese
2 unpeeled eggplant
1/2 cup olive oil
2 cups shredded mozzarella cheese

Cut the eggplant into 1/4 inch discs. 

Mix the egg and water and put in a pie plate.  Mix breadcrumbs and Parmesan cheese and put in a second pie plate.

Dip eggplant slices into egg mixture, and then coat with breadcrumbs.  Put on plate.

Heat oil in 2 12 inch skillets over medium heat.  Cook about 4-5 slices of eggplant in each pan.  Flip when golden brown (five minutes).  Once second side is cooked, put cooked slices on paper toweled wire cooling racks.  Repeat until all eggplant is cooked.

Preheat oven to 350.

Grease 11 x 7 inch pan with Pam.  Put half the slices (overlapping) onto the bottom.  Pour one cup of sauce on top, followed by one cup of mozzarella cheese.  Repeat with eggplant, sauce and cheese.

Bake uncovered for 25 minutes.  Serve with pasta.