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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Vegetarian and vegan pizza jewhungry the blog

I don’t mean to brag, but I have the greatest neighbors in the world. Raising a toddler and being pregnant and working full-time can make a woman, well, borderline insane (I can use that kind of language, cause I’m a Social Worker so there). And I was THIS close to losing it last night. Let’s rewind a bit to a year ago when I was in LA for a few short days in order to find a place for the family to live. The process was stressful and I had a check list of what I was looking for (safe, walkable community with access to laundry on the floor and a garage). I found all of that in the place we live now. What I didn’t know was that I would also find Siona’s best friend and some incredibly supportive people; people I didn’t realize I would need so very, very much during the coming months of our first year in LA.

I first met Hallie on the day we moved in. All blond curly hair and mad SoCal style, she was jumping up and down on the garage door trip wire so that it would open. Husband and I were watching her attempt to open the door thinking, “What the h*ll is that lady doing? Just smile and wave and WALK AWAY QUICKLY. SHE LOOK CRAY CRAY”. Turns out she’s hilarious and smart and has the biggest heart in the world and also has a 3 year-old whom my child is 150% OBSESSED with and a hubby and is so funny I run the risk of piddling in my pants from laughter every time we hang out. We’ve got a good thing going these days, some 9 months after moving in. Our kids are in love with each other and they live 2 floors up so it’s insta-play dates several times a week. Currently, they’re entertaining my kiddo for the next couple hours so that I can get some much-needed ‘me’ time, which in the end, will make me a much better mom to the kiddo as I was nearing the point last night where I knew I needed some space to breathe. I try to repay them for their selflessness by cooking and baking for them but seriously, no amount of brownies and meatballs can repay the gift of amazing neighbors (but I’m still gonna try).

I’ve made my beloved neighbors pizza a few times in our short time as neighbors. I think Damian, Hallie’s hubby, ended up having the curry pizza featured below and it was thumbs up all around. I realize that might mean nothing to you, dear reader, but it meant a lot to me. Damian has a great palette. I think he’d actually love any and ALL of the pizzas featured in this delicious recipe round-up of vegetarian and vegan pizzas. They are all creative and I could seriously eat like 6 of them right this very minute . . . in one sitting. Oh dear, here come the cravings.

Enjoy!

1. Curry Pizza with Roasted Cauliflower + Eggplant – Jewhungry

Curry Pizza Jewhungry Kosher blog

From yours truly, Jewhungry!

 

2. Sweet Corn Caprese Pizza from The Creative Bite

3. Purple Potato and Romanesco Vegan Pizza from Steph in Thyme

4. Middle Eastern Flatbread with Eggplant, Tahini Sauce + Za’atar from What Jew Wanna Eat

From What Jew Wanna Eat

From What Jew Wanna Eat

5. Spinach Artichoke Dip Pizza from Diethood

6. 3 Cheese Apple Cranberry Pizza from Ari’s Menu

7. Fresh Herb Pizza from Farm Fresh Feasts

8. Gluten Free Pizza with Beets and Blue Cheese from The Tomato Tart

From the Tomato Tart

From the Tomato Tart

9. Portobello Mushroom Pizza with Sautéed Balsamic Vegetables from Joyful Healthy Eats

10. Raspberry Cobbler Pizza from Crumb Blog

11. Beet Pesto Pizza with Kale and Goat Cheese from The Roasted Root

12. Rainbow Pepper Pizza from Super Healthy Kids

from Super Healthy Kids

from Super Healthy Kids

13. White Pizza with Roasted Tomatoes from Taste and Tell

14. Roasted Mushroom Pizza with Garlic and Rosemary from the Lemon Bowl

15. Oil-cured Black Olive + Smashed Garlic Pizza w/Vegan ‘Parm’ from With Food + Love

from With Food + Love

from With Food + Love

16. Low- Carb Portobello Pizza from Busy in Brooklyn

17. Hummus Pita Pizza from Home Cooking Memories

18. Cheezy Butternut Squash Pizza + Garlicky Spinach & Caramelized Onions from The Plant Strong Vegan

from The Plant Strong Vegan

from The Plant Strong Vegan

19. Creamed Spinach and Egg Pizza from Taste and Tell 

20. Cheese Pizza with Spicy Roasted Carrot and Red Onion Sauce from Eats Well with Others

 

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