roasted beets vegetarian kosher sandwich

So here I am, writing about food in a world that has gone completely mad. Has it ever been this bad? Seriously, I’m 36 years-old and I don’t remember the world ever being like this. I wish I was able to write about my baller staycation that I’m currently enjoying (thanks be to the privilege of having a job, a good one at that). I’d like to talk about what it’s like to be able to be a working mom and actually be home for a month (it’s exhausting and wonderful and confirms the fact that I am not made for staying-at-home mom-ing). Or, I’d like to be able to talk about my recent obsession with the shows, UnReal and The Good Wife (I am using some of my staycation time to do what I used to do when I was single and in my 20s . . . lay on the couch while eating chips and cheese dip and watching TV for HOURS ON END . . . or until I have to go pick up the girls form camp/gan). But I can’t.

 

roasted beet vegetarian sandwich kosher jewhungry

 

roasted beet vegetarian sandwich kosher jewhungry

I’m confused on what to do about the deaths of Hallel Yaffa ArielAlton Sterling, Philandro Castile. I’m honestly so sick of reading article after article on Facebook from well-meaning friends who seem to be playing to the same crowd. I don’t want to be an arm-chair/Facebook-activist. I want to do something. I want to make sure I’m about something other than delicious food. I don’t want to forget that I’m a Social Worker and Community Organizer by training. I’m also a Jew who is in need of a global-community to give a sh*t about dying Jewish teenagers and the rise of anti-Semitism and I want to make sure I model the same support that I’m asking for. But how do I do this? I truly want to know? How do I do this with two little kids from Encino, California?

roasted beet vegetarian sandwich kosher jewhungry

In the meantime, while I ponder these questions and look for outlets, I found this really great site called, “Campaign Zero“. It has an amazing team behind it and seems to be running on real grassroots community organizing. It’s inspiring. I wonder if they’re looking for Jewish lady community organizers living in The Valley!?

CampaignZero

So I made a sandwich. I made a really, really good sandwich. I roasted some beets and made some tangy cole slaw while I toasted some rye bread (and put a little slab of butter on those little slices of bread before putting them in the oven). The result was so frikkin’ good that though I had no plans to turn it into a post, I ended up making it a second time so that I could post it (but also because my husband begged me to make it again, he liked it that much. He actually like it so much that he high-fived me after finishing it). This sandwich would be a great little build-it for a Shabbat lunch or picnic or a Tuesday.

 

roasted beet vegetarian kosher jewhungry sandwich

Roasted Beets + Swiss on Rye

Ingredients

  • 3 large beets
  • 1 cup of shredded cabbage
  • 1/4 cup shredded carrots
  • 1/4 cup mayonnaise
  • 3 Tbsp apple cider vinegar
  • 1/4 Tsp celery salt
  • 1/4 Tsp garlic powder
  • Bread and butter pickles
  • Swiss cheese
  • Mayonnaise
  • Sliced rye

Instructions

  1. For the beets - preheat oven to 400 degrees. Wash beets well. Wrap individually in foil and put them on cookie sheet or roasting pan. Cook, undisturbed, for at least 45 minutes or until a thin-bladed knife pierces one with little resistance.
  2. Once beets are done, let cool and make the cole slaw but leave the oven on low for toasting of the rye bread. Once cooled, slice thinly and set aside.
  3. For bread - places a few dots of butter on the top of sliced bread. Place the bread on a baking sheet and toast until golden brown. Let cool.
  4. For Slaw - place the shredded cabbage in a medium bowl with the rest of the ingredients listed above from cabbage up until the pickles (DO NOT ADD IN THE PICKLES). Stir until they are well-combined.
  5. For assembly: Once bread has cooled a bit, spread mayonnaise onto one side of the bread and top with a couple spoonfuls of cole slaw. On the other side, add two slices of Swiss cheese and top with pickles. Add the the sliced beets. Put the whole thing together and enjoy!
http://jewhungrytheblog.com/2016/07/07/roasted-beets-swiss-rye/

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Sweet potato and pimento cheese jewhungry kosher blog

I’m not sure if you’ve noticed, but it’s summer time. We moved from the Westside of Los Angeles to the Valley in January and it’s fair to say that it feels like we officially live ON THE EQUATOR. Holy cow, it’s HOT! Last weekend it was a balmy 110 degrees. The husband was out of town and so entertaining 2 kids while not really being able to go outside was challenging, to say the least. We finally settled on a local mall that, lucky for us, was super fancy and so had installed an outdoor splash fountain that kids were allowed to play in. Not so lucky for them (them being the fancy outdoor mall we were at), was the site of my oldest attempting to strip down to her undies so as to really get the full cool-down experience that he fountain had to offer. Luckily, we were with our girl, Aunt Jessie, who quickly and loudly pointed out to us that there was a GIANT sign close by the read, “All patrons must remain clothed”. Oops.

Sweet potato and pimento cheese jewhungry kosher blog

 

Sweet potato and pimento cheese jewhungry kosher blog

Sweet potato and pimento cheese jewhungry kosher blog

Summer brings on a lot of goodness — vacation/break from work, an excuse to eat ice cream every day, and, most especially for me as I get older, LOTS of memories of growing up. I don’t know why but every summer for the last couple of years, I have been getting strong hankerin’s for the South. I’m talking fireflies and fishing excursion, sweet tea and ski-tubing at the lake, and Southern food. This week alone saw some Southern dishes emerging during meal time. I started Monday off with biscuit making. Then mid-week brought us a peach cobbler (on request from the husband) and, of course, pimento cheese! Sweet merciful Lord, I LOOOOOVE me some pimento cheese dip. When I was living in Athens, GA for a hot minute (working at the University of Georgia’s Hillel), I used to hit up a little local cafe and order the same thing — their homemade pimento cheese. I have yet to be able to replicate their perfect cheese dip until I found Sean Brock’s recipe in Garden & Gun. Sean Brock is the chef at McCrady’s and Husk, in Charleston, South Carolina as well as Nashville so I think it’s safe to say he knows a thing or two about about Southern food. I’ve changed a few things but really, very little of his recipe. In my mind, if it ain’t broke, don’t fix it. You can use this recipe as a basic recipe for both the sweet potato and the dip and eat them separately or independently. We ate the dip all week-long. We had it with cut vegetables and pita chips as well as on this here sweet potato. And hey, it’s a gluten-free recipe so, I guess you can kinda consider it healthy, right?

Lately, on the Jewhungry Instagram page.

Lately, on the Jewhungry Instagram page.

 

Baked Sweet Potato with Pimento Cheese

Ingredients

  • 3 medium sweet potatoes
  • 1/4 cup jarred roasted red peppers, chopped
  • 4 oz. whipped cream cheese cream cheese, at room temperature
  • ½ cup mayonnaise, preferably Duke’s (cause really, there's no other mayo like it)
  • ½ tsp. Frank's Hot Sauce
  • ½ tsp. kosher salt
  • ¼ tsp. sugar
  • ⅛ tsp. freshly ground white pepper
  • ⅛ tsp. smoked paprika
  • ¼ cup finely chopped bread-and-butter pickles and brine
  • 1 lb. sharp cheddar cheese, grated on the large holes of a box grater

Instructions

  1. For the Sweet Potatoes -- Preheat oven to 400 degrees. Scrub the outside of your sweet potato of any dirt. Using a fork, poke holes all over it (careful not to poke yourself!). Place on a baking sheet and roast for roughly 40 - 45 minutes or until a fork can easily move through it.
  2. While roasting, put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, brine, and cheddar cheese and stir again. Fold in the diced pimentos.
  3. Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator.
http://jewhungrytheblog.com/2016/07/03/baked-sweet-potato-pimento-cheese/

Sweet potato and pimento cheese jewhungry kosher blog

 

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sabich bowl tahini kosher jewhungry blog

It’s hard to really care about something as superficial as pretty food these days. Last weekend, when the world was in shock after the devastating murder of 49 innocent neshamas (souls) in Pulse nightclub in Orlando, my family and I were welcoming day 2 of a 3 day holiday (Shabbat into Shavuot). Because we are pretty observant, we observe the letter of the law when it comes to Jewish holidays. Not only do we enjoy our festive meals (hey, just doing our part to follow the mitzvahs commanded of us!), but we also don’t operate electricity on those days as well, which means we had no idea this brutal act had occurred since we weren’t opening our phones or turning on TVs and computers. It wasn’t until some friends mentioned something in passing on Sunday night that we knew something had happened. By Monday night, when the 3-day holiday was over, I braced myself for what I knew was going to be an onslaught of terrible news. Little did I know it would be as gut-wrenching as it was. In reading all the news, I felt so incredibly grateful for the 3 days of comfort we had created in our holiday bubble. We went into the holiday praying for the relief of peace after the disgusting murder of Israelis in a Tel Aviv restaurant that occurred on Thursday. But, and I know this is so troubling, as a Jewish family, we’ve grown accustomed to the news that our people were attacked. We’re so used to praying for peace that it’s an automatic prayer. I don’t even really think about when I pray for peace. It just is what it is. But I woke up on Tuesday morning, after reading news article after new article on the events that occurred that fateful night in Orlando nearly a week and a half ago, and I felt darkness. I called my best friend, Jackie, and we talked it out, as we do with everything. “Jackie”, I said, “I feel sad. I feel so, so sad”. She listened. She validated. She tried to give me comfort but I knew any comfort I would get would need to come from within. I still haven’t quite found it yet and I’m pretty sure I never truly will. We live in a world where, as a school employee, I had to sit through “active shooter” training because going into education is now a dangerous job. When my nearly 4 year-old daughter plays school, she pretends to check bags before you can enter into the ‘school’, just like the security team does before we can enter her early childhood center. She has no clue what she’s ‘checking’ for, but the whole thing is so disturbing. My heart hurts.

sabich bowl tahini kosher jewhungry blog

 

sabich bowl tahini kosher jewhungry blog

I will continue to pray for peace because it gives me some sort of solace. I will also continue to cook, caring a little less each day about silly things like how many Instagram followers Jewhungry has or how many page views this post will get. I will call my Congress people and I will sign petitions and I will pray that peace will come.

sabich bowl tahini kosher jewhungry blog

 

sabich bowl tahini kosher jewhungry blog

Speaking of food, have you ever heard of sabich? Sabich and shakshuka are in contention for being my favorite dish to eat in Israel.  In my book, it definitely out-ranks falafel. It’s all about the perfect fried eggplant (my favorite vegetable), the right about of salty tahini and a generous helping of crisp Israeli salad mixed in with Israeli pickles and loads and loads of cilantro. I like to add a little lot of feta cheese to my sabich sandwich cause it’s feta cheese and why wouldn’t I? But to save myself some fullness from the pita, and because my oldest doesn’t eat sandwiches, I’ve been putting all my sabich fixin’s onto a fluffy pile of rice spiced with all those flavors of the Mediterranean. I’m talkin’ cumin, coriander, tumeric and, of course, salt. I hope you try this out and truly enjoy! Have a wonderful day!

sabich bowl tahini kosher jewhungry blog

 

sabich bowl tahini kosher jewhungry blog

Sabich Bowl with Miso + Cilantro Tahini

Ingredients

  • 1 large eggplant, sliced at 1/2 in. thickness
  • 5 - 6 Tbsp of sunflower or olive oil
  • Kosher salt
  • 4 hard boiled eggs
  • 3 Persian cucumbers, skinned and diced
  • 4 plum tomatoes, diced
  • 4 - 5 Israeli pickles, chopped
  • (Optional: sheep's milk feta, diced)
  • For the Rice:
  • 2 tbsp sunflower oil or olive oil
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • 1½ cups long-grain or Basmati rice
  • 2½ cups veggie broth
  • ½ tsp Kosher salt
  • ¼ tsp ground black pepper
  • For the Tahini Sauce:
  • 1/2 cup raw tahini paste
  • Juice of 1 lemon
  • 1 tsp garlic powder
  • 1/8 - 1/4 cup of cilantro
  • 1 1/2 tsp yellow miso paste
  • 2 tbsp hot water (or more depending on need)

Instructions

  1. Prep the eggplant:
  2. Place sliced eggplant on paper towel making sure that the slices are not overlapping. Sprinkle a heavy dose of kosher salt onto each eggplant slice. Let sit for at least 30 minutes in order for the moisture to be drained from the eggplant. After 30 minutes, dab each eggplant slice with a paper towel so as to suck up all excess moisture.
  3. Chop eggplant into small squares.
  4. Pour the sunflower or olive oil into a large frying pan and set over high heat.
  5. When oil is hot enough, add eggplant. Eggplant tends to soak up oil very quickly so feel free to add more oil if you feel is necessary. Stir fry the eggplant for at least 7 - 10 minutes or until fully fried. Place eggplant on clean paper towel in order to soak up excess oil. Set aside.
  6. For the rice: Heat 2 tbsp of sunflower or olive oil over medium heat in a large Dutch oven then add the spices and cook until you can smell them, stirring into the oil.
  7. Add the rice and stir to coat. Cook, stirring frequently for 4 minutes until the rice is toasted.
  8. Add the vegetable broth and season to taste with salt and pepper.
  9. Bring mixture to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
  10. Remove from the heat and rest without opening the lid for 15 minutes.
  11. For Sauce:
  12. Add all ingredients for tahini sauce into a food processor and process until smooth. If sauce is not 'saucey' enough, add more hot water at 1 tbsp at a time until desired consistency. Taste as you go and increase garlic powder or miso paste as you go as well.
  13. For Assembly:
  14. Add rice to bowl and top with all your fixin's. Enjoy!
http://jewhungrytheblog.com/2016/06/20/sabich-bowl-miso-cilantro-tahini/

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