Lemon Garlic Broccoli Meatballs
04/03/19

Hello. Is it me you’re looking for? I hope so! It’s me! I’m back! Can jew believe it? I surely can’t. It’s really nice to be back and writing and creating again and I have my dear friend, Sarah Lasry, and the folks at Pardes Farms to thank for bringing me back from blogging obscurity. Let’s catch up from last we spoke, shall we?

So we had a 3rd kid. If you follow me on Instagram this should not be new information for you but if you don’t well, then, SURPRISE! His name is Amos Ephraim and he is such a yummy baby boy. He is very loved and will definitely end up in his school counselor’s office when he gets older and realizes that not everyone claps and celebrates him for every little thing that he does (as is his experience now as the baby of 2 oldest sisters and 2 adoring parents). Our family has spent the year navigating the ups and downs of life — being forced to move out of our home, helping our kids adjust to 1st grade, pre-school, daycare, full-time working parenting, side hustling, etc. We’ve met new friends and have attempted to work on building up and maintaining older friendships. I’ve built a nice little network of friends in my little corner of Los Angeles that I really love though one of my most favorite people moved to NYC. 

 

In reflecting on my life since I last posted over a year ago, I can’t say that I’ve necessarily reached any concrete goals but I also don’t think I set any goals other than trying to maintain a structured and loving household now that there are 3 kids. I knew it would be hard. I did not know it would be this hard, but we are doing it and I can’t believe how far along my hubs and I have come since meeting that day in Jerusalem (read that story here). Blogging isn’t the only thing that’s been left to the wayside since birthing a 3rd human (I remember this thing, ‘exercise’? I’ve heard of it but . . .) but my beloved friends who have been in the parenting game longer than me keep reminding me that I’m in the thick of it right now. I need to remember to be kind to myself and remind myself that these little kiddos won’t be so little for long so try, TRY, to enjoy it. And I do. I honestly really do. 

Lemon Garlic Broccoli Meatballs

1/2 pound ground beef
1/2 pound ground lamb
3 cloves garlic, minced
1 egg
1/2 cup matzah meal
2 tbsp kosher salt
1 tbsp ground pepper
1/2 cup Pardes riced broccoli – defrosted and thoroughly dried
3 tbsp oil
 
Lemon Garlic Sauce
3 tbsp margarine
Juice of 1/2 lemon
4 cloves of garlic, minced
Chopped parsley (optional)
 
Directions
 
Place all ingredients for meatballs into a large bowl. Mix with hands (you get a more even mixture if you do this by hand). Shape into golf ball-sized balls and set aside.
 
Add the 3 tbsp of oil to a large frying pan and place over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. Remove to a clean plate and set aside.  
 
In the same skillet, melt 3 tablespoons of margarine. Add lemon juice and minced garlic to melted margarine and let simmer for 3 – 5 minutes. Taste and adjust seasoning if you feel you need more acid (a.k.a. lemon juice). Put meatballs back into the skillet and let the sauce and meatballs cook together for an additional 2 – 3 minutes. Taste and adjust seasoning to your liking. Garnish with parsley for added flare. Serve hot!
 
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Jewhungry on InterfaithFamily.com: A Recipe Round-up!
09/29/16

jewhungry kosher food blog

 

Well, the holidays are officially upon us. Even though I am steeped in food on the regular, I am still waaaaaaay behind in my holiday preparations. I haven’t even menu planned. Blargh!! I do this to myself every. single. year. I invite a ton of people over because I LOVE LOVE LOVE hosting but then I end up all stressed out the day of first night dinner because I’m running around trying to get sh*t done. It also doesn’t help that I have a strict 8:30pm bedtime (I work full time and have 2 kids. I’m in survival mode here, people) so there’s no staying up super late and doing tons of baking for me. Nope, I’d rather just woman up and deal with it come the day of the holiday. The good news, however, is that I know a few people in food with some amazing food blogs so inspiration is but a click and an hour of web-surfing away. The other bit of good news is that I’ve been writing for a lovely website called, InterfaithFamily.com, an organization whose mission is to support interfaith families exploring Jewish life. I’ve written several posts for them over the couple months so I thought I’d get organized and give you a look-see. I also had the IMMENSE pleasure of writing a guest post for Chanie at Busy in Brooklyn. All links will be posted below! I hope you get some inspiration for your holidays or your daily meal-planning. Shanah Tovah!

Jewhungry kosher food blog

Roast Cauliflower and Sweet Potato wit Figs + Tahini

Jewhungry kosher food blog

Cilantro, Lime + (Coconut Milk) Yogurt Grilled Chicken Wings

Jewhungry kosher food blog

Buffalo Quinoa Burgers

jewhungry kosher food blog

Fall Farmer’s Market Salad

Jewhungry the kosher blog

Semolina Cara Cara Orange Cake

Shanah Tovah, from the littlest little queen and me!

Shanah Tovah, from the littlest little queen and me!

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Vegan Funfetti Cheesecake Bites {No-Bake + GF}
07/25/16

vegan date titles

Summer break is winding down and, as expected, I have done about half the things I said I was going to do. I have made a total of ZERO baby mobiles, even though we have friends who popping out new babies left and right. I have also made a total of ZERO yarn wall hangings even though my Pinterest is lousy with saved projects. I’ve also read zero books but did read the entirety of the latest issues of Vanity Fair and Bon Appetit so that’s something, right? The good news is that along with the laundry list of things I didn’t do this summer break is a list of things I did do!

vegan funfetti kosher jewhungry

 

vegan funfetti kosher jewhungry

Of the things I did this summer (in no particular order of importance):

  1. Caught up on all episodes of UnReal
  2. Caught up on all episodes of The Good Wife
  3. Caught up on season 3 of The Great British Baking Show
  4. Made rainbow bagels from scratch
  5. Slept 9 hours IN ONE NIGHT!
  6. Watched 8 movies (yes, some of those included movies involving Tinkerbell and friends, but hey, they were full length feature films so they count).
  7. Snuggled with children for hours on end
  8. Taught youngest babe to play ‘peek a boo’
  9. Drank an espresso and tonic (it was shockingly very good).
  10. Went to The Broad Museum in downtown LA
  11. Went to Palm Springs with beloved dear friend and NO CHILDREN
  12. Finally met Shannon Goldberg, of The Nosher, in real life (and to no one’s surprise, she is a complete delight).

So, you see, I’ve actually accomplished quit a lot if you really think about it. It’s like my social worker sister, Brene Brown says, we got to focus on what we accomplish in the day rather than the things we do not. A person can really feel accomplished when ignoring the list of things one didn’t complete instead of the things we did accomplish.

Another thing on the ‘accomplish’ list is the recipe for these little vegan cheesecake bites. I’ve seen countless recipes for vegan cheesecake and I’ve always wanted to try it. They make the perfect parve dessert for a meat Shabbat or holiday meal and they are raw so NO BAKING. Hallelujah! I hope you really like them. I was inspired by the vegan goddess that is Dana over at The Minimalist Baker. If you don’t know her stuff, well, I’m just gonna assume you’ve been in a coma for years because that’s the only conceivable reason I could understand for not knowing her.

Happy no baking!

vegan funfetti kosher jewhungry

 

vegan funfetti kosher jewhungry

 

vegan funfetti kosher jewhungry

vegan funfetti kosher jewhungry

 

vegan funfetti kosher jewhungry

 

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Vegan Funfetti Cheesecake Bites {No-Bake + GF}

Ingredients

  • Crust:
  • 1 cup packed dates, pitted (if dry, soak in warm water for 10 minutes then drain)
  • 1/2 cups hazelnuts
  • 1/4 cup slivered almonds
  • 1 Tbsp vanilla extract
  • Pinch sea salt
  • Filling:
  • 1 1/2 cups raw cashews, quick soaked*
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk (see instructions for note)
  • 1/2 cup maple syrup
  • 1/2 Tbsp vanilla extract
  • 1/4 cup (or more) rainbow sprinkles

Instructions

  1. For Curst - Add ingredients for the crust into a food processor and process until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add a few more hazelnuts or almonds.
  2. Grease a standard mini muffin tin.
  3. Scoop in heaping 1 Tbsp amounts of crust and press with fingers, making sure to really pack it in there. Set in freezer to firm up.
  4. For Filling - To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
  5. Add all filling ingredients to a high-speed blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. (Pro tip - Put a can of coconut milk right into the fridge as soon as you get home from the grocery store. This will guarantee you have the 'cream' on hand for just such an occasion as making raw cheesecake bites!)
  6. Blend all filling ingredients for roughly 1 minute or until silky smooth. Taste and adjust seasonings as needed.
  7. Pour filling into a separate medium size bowl. Add in your sprinkles leaving a handful to the side for sprinkling on top just before freezing.
  8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles.
  9. Evenly disperse the last sprinkles onto the tops of each cheesecake to create a pretty little topping. Cover with plastic wrap and freeze until hard - about 4-6 hours.
  10. Once set, remove by running a butter knife along the sides of the crust. They should pop right out. Let sit for a few minutes so you don't break your teeth on them. Keep in the freezer for up to 1-2 weeks.

https://jewhungrytheblog.com/vegan-funfetti-cheesecake-bites-no-bake-gf/

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