As long-time readers of Jewhungry know, this year is, shall we say, weird. Way back in July, I took the kid and the husband and we moved to Los Angeles so that I could start a new job as the Director of Counseling at a private school.  The thing about the move is that though we all might have ‘moved’ to LA, my husband actually still lives in Miami where he’s finishing his PhD in Marine Biology. So it’s just me and our toddler here, mining our way through this new city while I’m also getting to know the ins and outs of my new job. As a result, I’m kinda tired, like, ALL THE TIME.  Thus, my food blogging has taken a back step to things like sleep and entertaining a toddler.  Since I’m proud of my blog and am quite passionate about food and the creative process, I don’t want to see Jewhungry dwindle to nothing while we wait for September to circle around and the husband can permanently join us in LA (and I can get a little co-parenting going on). Thus, I got on my Bat Phone email and sent out an S.O.S. to see who might help a sister out. Luckily for me, I’ve made some insanely awesome connections with some insanely generous and lovely food bloggers. Therefore, over the next several months, you’ll be seeing guest posts from Nik at A Brown Table, Melinda from Kitchen Tested, Yosef from This American Bite, Molly from my name is yeh, Chanie from Busy in Brooklyn, Rebecca from Foodie with Family, Shannon from The Nosher, Amy from What Jew Wanna Eat, Liz from Kosher Like Me, and Renee from Will Frolic for Food (our first contributor)! I mean, its foodie heaven!! First up, Renee . . .

Hey there! Renee here from Will Frolic for Food. Over on my blog, I post recipes that are 100% vegetarian and almost exclusively gluten free & cow dairy free. But does that even matter? NO. What matters is that breakfast is the best. THE BEST I TELL YOU.

A good, luxurious breakfast sets me in a good mood all day. If my breakfast is quick/skipped/gross I get this deep impression that I’ve missed out on something in life. Like I’ve missed a beautiful sunrise or baby’s first steps. Alright I’m being a little bit overdramatic but that’s just how I feel dammit! Breakfast is so crucial, both to having even, long-lasting energy all day, and retaining a balanced digestive fire. I personally have a pretty fiery appetite (I will eat all of your avocados and I’m not sorry.). So if my breakfast is light or nonexistent I admit I feel hungry all day, and late into the evening.

kimchi avocado fried egg jewhungry the blog kosher


kimchi avocado fried egg jewhungry the blog kosher

Which is why me + avocado toast = best friends. It helps cool down that intense oven in my belly (avocado = cooling). I eat it almost every day that I possibly can. And topped with an egg it’s like heaven come down to this earthly plane.

Also, my other new best friend is kraut — the new babe in the band. The kraut on this avo toast is made by my friends over at Farmstead Ferments. Maybe this is still a secret (idk how this works) but they just got their nutrition facts tested and there are over 1 billion probiotic strains in their kimchis and sauerkrauts! I did a lil cartoon double take at that number, but it’s true. That’s like taking a high quality probiotic dose in the most stanky/delicious form that could possibly exist. Mo’ tangy, garlicky probiotics please!

kimchi avocado fried egg jewhungry the blog kosher



Ok, enough talky, more explainy. Creamy avocado meets pungent sauerkraut and a warm, buttery, sunny-side-up-egg just melts into it all. On crunchy sourdough? Pinch me.

recipe (serves 1)

1 slice gluten free bread (I suggest Sami’s Sourdough or Whole Foods 7 grain; if you’re not gf go with a slice of crusty sourdough boule!)

ghee or coconut oil

1 farm fresh egg

1/2 ripe avocado

garlicky sauerkraut

flakey coarse sea salt, or pink salt

Stick your bread in your toaster & toast to your preference. Once done, smear with ghee or coconut oil. Set aside.

Melt a teaspoon of ghee or coconut oil in a cast iron pan set over medium low heat. Crack your egg into the pan once it’s warm (if your pan is cracking and spitting like mad when you add a drop of water, turn the heat down). Add 1 tablespoon water and cover. Cook until the white is opaque and set — the yolk will still be soft. You can touch it with the tip of your finger to check the temperature. It should be warmed above body temperature, but not hot. Remove with a spatula to a plate and set aside.

Cut your avocado in-skin lengthwise so that you get long slices. Spoon the slices out over top of your toast and press down and out gently so that the avocado resembles a fan. Top with as much kraut as you please — mine had about 3 tablespoons. Top with your egg and a sprinkle of salt to taste. Now you have a choice: nice and polite with a knife and fork, or go utensil-free and take it straight to the face.


Smashed potatoes animal style jewhungry


Dear friends, there’s officially no denying it. I am a lover of junk food. I mean, I crave it. I’ve tried training my taste buds to crave something else — I start every morning with some sort of homemade smoothie and I actually like zucchini noodles and eat them more than pasta.  But there’s no denying it, I love the junk.


Smashed potatoes animal style jewhungry


I will never, ever, ever forget the first time I had cheese fries.  My stepmother had picked up on my love of cheese and junk and had decided it was time I went to Steak n’ Shake.  Growing up in Marietta, GA, Steak n’ Shake wasn’t the anomaly that it is in LA.  In fact, a lot of Southern food chains are considered hipster and awesome in LA now, which makes me giggle to no end. A Dunkin’ Donuts opened up in Santa Monica over the summer and folks were lined up around the block for WEEKS trying to get their hands on a corporate donut. When I went to vote a few weeks later, I was the only one in my polling place.  I’m just saying, open up a chain donut shop and folks will give of their time but voting!? I’m busy!!

Anywho, the same kind of pandemonium happened when a Steak n’ Shake opened up around here. Folks were genuinely excited. I mean, I get it. I drag my beloved family all over the place in search of one-of-the-kind foodie opportunities. I especially get it for Steak n’ Shake.  Let’s go back to 1990, that year my stepmother introduced me to my second love (the first being Mandy Patinkin), cheese fries. I picture my stepmom enjoying those fries with a coworker or something one day and thinking to herself, “Whitney would love these”, because this cheese fry visit was an event and it was awesome. When the cheese fries came, I looked lovingly upon all those shoe string fries drowning in a pool of cheese sauce (the sauce is KEY when it comes to cheese fries. I much prefer sauce over melted shredded cheese) and I’m pretty sure I took one heaping bite and thought, “When once I was lost, now I am found”. And thus, my life-long love affair with junk food, specifically cheese fries, was born.

Smashed potatoes animal style jewhungry

When I moved to LA, I had a list of foodie destinations I needed to hit ASAP.  The top of that list? In-n-Out Burger.  OK, you know I keep kosher in the home. But, if you’re a long time reader of Jewhungry, you also know that we eat out vegetarian so though I couldn’t enjoy the burgers, I could enjoy the fries.  What I didn’t know was that I could also enjoy a few more items on the menu as there is a ‘secret’ menu.  This means I can order a ‘grilled cheese’, which is basically a meatless cheese burger.  But most importantly, I can order french fries, animal style.  What’s ‘animal style’, you might find yourself asking? Well, animal style means french fries which are topped with melted cheese, thousand island dressing and then kissed with a boat-load of teeny tiny sautéed onions. The kid and I have often find ourselves sitting down to enjoy these animal fries for an after school snack now and again and let me tell ya, it’s a lovely afternoon. So, because it’s Super Bowl season and because sometimes, it’s just easier to make my own version of animal fries rather than shlep out to Westwood and wait in line at  In-n-Out, I decided to make the following recipe but with a twist. What you have here is a bona fide multi-tasking smashed potato: animal style.  You can have them as a side dish. You can have them as an appetizer while watching the big game. You can have them with your hung over neighborhood who just needs something delicious and semi-greasy to help her get over aforementioned hang over.  What you don’t have to do is buy a plane ticket or go non-kosher to enjoy one of LA’s most beloved foodie destinations as you now can make your own animal style taters in the comfort of your own home. Huzzah!

Smashed potatoes animal style jewhungry


Smashed potatoes animal style jewhungry

The last two weeks of Jewhungry via Instagram.




Smashed Potatoes: Animal Style


12 Whole new potatoes (or Other Small Round Potatoes)
6 Tbsp Safflower oil
1 Tbsp Kosher Salt
1 Tbsp Black pepper
1 Tbsp Garlic powder
3/4 Cup Shredded cheese (I used Monterey Jack)
1//2 Cup homemade Thousand Island dressing (recipe below)
1 Small onion, diced VERY small

Ingredients for Thousand Island Dressing

5 Tbsp mayonnaise
3 Tbsp ketchup
2 Tbsp sweet relish
1 Tsp Sriracha
1/2 Tsp garlic powder

Directions for Smashed Potatoes:

1. Pre-heat oven to 450 degrees. Bring a large pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender, turning the heat down to medium while they boil.

2. On a sheet pan, generously drizzle 4 tbsp of Safflower oil (reserving 1 tbsp for the onions). Place tender potatoes on the cookie sheet leaving plenty of room between each potato.  With a fork or potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more oil.

3.  Sprinkle potatoes with kosher salt, fresh ground black pepper, and garlic powder.  Bake in a 450 degree oven for 20-25 minutes until golden brown.

4.  While the potatoes are cooking, prepare your sautéed onions by placing 1 tbsp of safflower oil in a small frying pan over medium high heat. After about 20 seconds, add your diced onions and sautee. After about a minute, turn heat down to low and let the onions sit for a bit, continuing to occasionally stir them up.  Take off heat once onions are browned.

5. Once potatoes are done, cover with shredded cheese. Potatoes should be hot enough that they melt on their own. Top the cheese with your homemade dressing and finish off with the sautéed onions.  Enjoy!

Directions for the Dressing:

1. Combine all ingredients into a bowl and mix. Taste as you go adjusting seasoning to your liking.

Smashed potatoes animal style jewhungry



Jewhungry Coffee Round Up


Team, we’re on vacation.  We’re back in Miami but this time we’re at my husband’s place in Coconut Grove. And yes, it’s EXTREMELY weird to say the sentence, “my husband’s place”. These kinds of trips, trips back to a city you used to live in, are always a mixed back.  You spend so much time running around trying to see everyone and the chances of me disappointing someone on this trip is/was quite great. It’s a pretty awesome problem though; the problem of having so many loved ones and not enough time to see them.

When we moved from Miami to LA, I honestly thought we’d never head back. It’s a lot less expensive and less chaotic for my husband to do the traveling to LA than for me and the 2 1/2 year-old kiddo to be traveling to Miami. But, the hubby got a gig reading the Torah on a few shabbatot (multiple shabbats) at the Coconut Grove Chabad and as payment, the Chabad bought us tickets to come out to see him.  It’s a pretty sweet deal. Part of the negotiation though was I was not gonna head back to LA with a jetlagged toddler without some help.  We get back on Tuesday and I go right back to work on Wednesday. Parenting a toddler is exhausting. Parenting a toddler alone and working as a school counselor is EXTREMELY exhausting. As a result, my morning coffee consumption has gone from 1 cup everyone morning to 2 cups. I’m officially a 2 cup of coffee lady. My love and, let’s face it, addiction to coffee is deep and it is real. I’m a monster when I don’t get my coffee. It’s shocking how rapidly I change from she-beast to relatively pleasant person after even one gulp of coffee. As a result of this new change in coffee-drinking status, I bring you a post dedicated ENTIRELY to coffee.  I’ve got coffee everything. There are smoothies, brownies, salad, fudge, homemade creamers, and, of course, drinks! I hope you find something you like!


1. Bourbon Blondies with Chocolate Vegan Glaze from Jewhungry

2. Vanilla Almond Frappuccino from Jewhungry 

3. Coffee-rubbed Lamb Chops with Blueberry Balsamic Reduction from Kitchen Tested

4. Coconut Coffee Ice Cream from Running to the Kitchen 

5. Chocolate Chip Coffee Muffins from Very Culinary

6. Cardamom Coffee Beet Salad from What Jew Wanna Eat


Coffee-Rubbed Lamb Chops with Blueberry Balsamic Reduction from Kitchen Tested



7. Dark Chocolate Bark with Coffee Pistachios + Sea Salt from With Food + Love

8.  Mocha Tahini Protein Fudge from Spabettie

9. Coffee Hazelnut Spritz Cookies from Healthy Delicious

10. Sugar-free Homemade Coffee-Liqueur from  All Day Long I Dream About Food

11. Espresso Cookies with Salted Caramel Ganache from Keep It Sweets Desserts

12. Butternut Butterscotch Latte from An Edible Mosaic                            Paleo-Mocha-Almond-Pancakes_labelled

13.  Paleo Mocha Almond Pancakes from The Healthy Maven

14. Coffee Toffee Thumbprint Cookies from Crumb Blog

15. Chocolate Coffee-Almond Granola from Cooking on the Weekends

16. Chocolate Espresso Mousse from The Lemon Bowl

17. Coffee Smoothie with Fresh Cherries from Cook the Story

18. Coffee Kahlua Fudge from The Kitchen is My Playground

Coffee-Hazelnut Spritz Cookies from Healthy Delicious

Coffee-Hazelnut Spritz Cookies from Healthy Delicious

19. Mocha No Bake Granola Bars from Mom on Time Out

20. Toasted Coconut Cold-brew Coffee from Ari’s Menu

21. Baileys Irish Coffee Caramels from Bake.Love.Give

22. Energizing Green Smoothie from Tasty Yummies

23. Tiramisu Dip from Lemon Tree Dwelling

24. Mocha Pound Cake from Confident Cookie, Hesitant Baker

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