Friends! Hi! How are you? I’m doing well. Just in the midst of finishing up a school year, planning for summer school health class, growing a baby and, of course, EATING! I’m also making new friends. One said new friend is Ari over at ModernTribe. Y’all know about ModernTribe, right? ModernTribe loves bringing meaningful Judaica and Jewish gifts that fit your personal style, help you express your Jewishness your way, and proudly share traditions with friends and loved ones.

I was contacted by Ari to host a giveaway for ModernTribe and was happy to find out that ModernTribe and I have so much in common. Not only are we both from Atlanta but we love being Jewish and especially embrace our kitschy Jewishness with all of our hearts. And so, in celebration of our shared embrace of Jewish kitsch and in prep for Father’s Day, ModernTribe and I wanted to host a giveaway.

Up for grabs? Jews Glasses: A set of four glasses, each featuring a different category of famous Jews: writers, artists, entertainers, and thinkers. Now every “meh” meal with the mishpocheh (family) can be a meeting of the minds (see below for how to enter)!

Featuring

Jewish Thinkers: Moses Maimonides, Ludwig Wittgenstein, Karl Marx, Hannah Arendt, Baruch Spinoza

Jewish Artists: Lee Krasner, Amedo Modigliani, Marc Chagall, Man Ray, Camille Pissarro

Jewish Writers: Isaac Bashevis Singer, Susan Sontag, Franz Kafka, Allen Ginsberg, Gertrude Stein

Jewish Entertainers: Benny Goodman, Leonard Bernstein, Fanny Brice, Al Jolson, Harry Houdini

Jewhungry Modern Tribe Giveaway

 

How to enter: Click the following Rafflecopter link: a Rafflecopter giveaway.  There are multiple ways to enter and you can even enter daily.

Good luck!

Jewhungry Modern Tribe Giveaway

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cheesecake ice cream candied lemon peel jewhungry kosher blog

Team, I’m teaching health this summer at our school’s summer school. I don’t even know what to do with this new venture. Let’s review my qualifications for a second. OK, I am, actually, the Department Chair for our Health team (which, consists of one devoted and beloved teacher). And sure, I studied early childhood development in social work school. And, yes, ok, I know a few things about mental health being as that I’m the Director of our School Counseling Department. But just because I know some things doesn’t mean I know how to TEACH some things. I can facilitate a workshop on issues of diversity or issues of social emotional health in adolescents like it’s nobody’s business but teaching a State-certified Health curriculum to 13 and 14 year-olds for 4 hours a day is 100% another story. Also, I’d really like to point out that my Head of School (and mentor) will have his son in the class (and so will a few other of my colleagues) so I’m horrified excited to teach them things like, chlamydia, what the scrotum is and the cycle of ovulation. Try not to be jealous.

cheesecake ice cream candied lemon peel jewhungry kosher blog

 

BFFS share ice cream

BFFS share ice cream

 

Jewhungry kosher blog cheesecake ice cream candied lemon peel

. . . or do they?

So I’m a little late on the whole Shavuot-and-cheesecake-thing but who says a quick and easy recipe for cheesecake ice cream can ONLY be posted prior to Shavuot. This is the type of user-friendly recipe that can be, and should be, enjoyed ALL THE TIME. I decided to mix-in candied lemon peel because I’m on a lemon kick these days but you can mix-in anything your little heart desires. Consider the ice cream base your blank canvas. Create!

A few things to note: The ice cream is very creamy due to the inclusion of whipped cream, which I made at home but you could easily substitute with store-bought whipped cream. I liken the texture to gelato than what is traditionally thought of as ‘ice cream’. It’s also not ragingly sweet, which I truly like because it lends itself to the sweetness of whatever mix-in you choose. I have a feeling I’ll be making this A LOT this summer. Enjoy!

P.S. Hi, Julee!


cheesecake ice cream candied lemon peel jewhungry kosher blog

 

Lemon Cheesecake Ice Cream w/Candied Lemon Peel (no machine needed!)

Ingredients

  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed coconut milk*
  • 1 (8 ounce) cream cheese, softened
  • 2 teaspoons imitation vanilla extract
  • Juice of 3 lemons
  • 1 tbsp lemon zest
  • 5 organic lemons, (look for lemons with thick skins)
  • 3 cups sugar, divided
  • *Regular sweetened condensed milk works too

Instructions

  1. FOR CANDIED LEMON PEEL: Cut the top and bottom off each lemon. Using a vegetable peeler, peel off pieces of the skin, cutting from top to bottom.
  2. Slice peels into 1/4-inch strips or leave in natural shaped pieces.
  3. Place peels in a sauce pan and cover with water. Bring to a boil and simmer for 1 minute. Drain and repeat two more times.
  4. Mix 2 cups sugar in with 1 cups cold water. Bring to a boil. Add lemon peels and turn heat down to a simmer.
  5. Simmer lemon peels for 1 hour over low heat. Remove from liquid.
  6. Spread remaining sugar evenly on a baking sheet. Roll lemon peels in sugar and place on cooling racks to dry, about 3 to 5 hours.
  7. FOR ICE CREAM: In a large bowl, beat the heavy whipping cream until stiff peaks form. Place in the fridge.
  8. In another bowl, beat the cream cheese until smooth. Slowly add in the sweetened condensed coconut milk, and beat until smooth and creamy. Stir in the vanilla extract.
  9. Gently fold the whipped cream into the cream cheese mixture.
  10. Stir the hardened candied lemon peels and the lemon juice into the ice cream mixture.
  11. Place the ice cream mixture into a tightly resealable container, top with lemon zest and put it in the freezer overnight.
http://jewhungrytheblog.com/2015/05/26/cheesecake-ice-cream-wcandied-lemon-peel-no-machine-needed/

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Garbanzo bean shakshuka Jewhungry the blog

I am so very honored to have the talent that is Chani from Busy in Brooklyn as a guest blogger today. If you haven’t seen her blog, then I’m assuming you’ve been living under a rock or are new to solids because homegirl has talent. She also always, ALWAYS takes the most beautiful pictures, which are so obviously on display with this post. I love that she made her variation of shakshuka and one that is quick and easy (and elegant to boot)! It’s perfect for my time and food-starved life right now. Thank you so much, Chani!

It’s such an honor to be filling in for Whitney here on Jewhungry! I’ve been a follower from the early days and I love Whit’s spunk, both in her food and her writing. We share a love of Middle Eastern food, from tahini to za’atar and everything in between. Since Whitney is expecting baby #2, I wanted to make one of her favorites, so I’m dishing up my secret to quick and easy shakshuka!

Like many people worldwide, I have a full-blown obsession with everything Ottolenghi. Jerusalem is my favorite of his cookbooks, but they all serve as an inspiration to me and the dishes I create. One of the things I hear often is how his recipes are so complex, with so many ingredients and steps. They are definitely not the quick & easy kind of recipes that I often make for my family of six (yes, I have four kids!).
Garbanzo bean shakshuka Jewhungry the blog
One of the things I have learned from many years in the kitchen, is how to deconstruct dishes so that they are packed with the same flavor and wow factor as their gourmet originals, while bypassing the detailed steps it takes to layer the flavors. I like to call my style “Fake It Gourmet” and this shakshuka is just the thing to demonstrate how!
Garbanzo bean shakshuka Jewhungry the blog
The slow-cooked chickpeas on toast with poached eggs from Plenty More is what inspired this dish. Of course Ottolenghi cooks his chickpeas for FIVE hours with a tomato-based sauce, but who’s got that kind of time? Canned chickpeas fill in just fine for me, and store-bought marinara creates a robust base minus all the hassle. Canned chickpeas and jarred marinara? – oh the blasphemy! Sounds crazy, I know, but marinara allows me to build on a saucy tomato base, without all the chopping and sauteing. I add a bit of harissa, which deepens the flavor and gives it that oomph it needs so it tastes homemade with a hint of spice. Once you’ve got your sauce down, it’s all uphill from there. Poached eggs practically taste good on cardboard. Same with za’atar. So all in all, you’ve got a winner – minus 4 hours and 45 minutes. Just don’t tell the Israeli’s!
B’tayavon!
Garbanzo Bean Shakshuka

Ingredients

  • 2 cups marinara sauce
  • 1 generous tsp harissa
  • salt and pepper, to taste
  • 1 can chickpeas, rinsed and drained
  • 5 eggs
  • dollop of labneh (may substitute with Greek yogurt)
  • za'atar, to taste

Instructions

  1. In a large skillet, mix the marinara and harissa and add the chickpeas. Bring the mixture to a simmer and cook for a few minutes. Season, to taste, with salt and pepper and add more harissa, if desired. If the mixture is very thick, add a splash of water to thin it out. Crack the eggs into the sauce and simmer until the whites are set (I like to cover the skillet to help it set faster). Garnish with a dollop (or two) of labneh and sprinkle generously with za'atar. Eat immediately, preferably with fresh pita!
http://jewhungrytheblog.com/2015/05/06/garbanzo-bean-shakshuka/
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