Balance
02/25/13

Self-care can be a tricky thing. It can be a tricky thing but I believe in it so much. As a new mom, a wife, a full-time school counselor and taking on cooking 3 meals a week for someone, I can leave “me” behind from time to time. Even this blog, which I love so much, can become just one more thing I “HAVE” to do. People continuously say, “You have to learn to find a balance.” I get that, I do, but ummmm, how does one do that and how does one know when you’ve reach ‘balance’ because, and I don’t know, this might be a new idea for ya, but life changes—constantly. As a result of this awesome constant change, it seems like once you find a balance something new comes along and you gotta start looking for that balance again. So the balance and the change? That stuff I can’t really control but boundaries. Oh man, I loooove me some boundaries. I still get excited when I pass into a new state and you see the, “You’re Now Leaving . . . ” and then immediately afterwards, “Welcome to . . . .! We’re happy to have you!” so of course I’m gonna love personal boundaries! I like making them and I certainly like keeping them. Thank Gd because I think my personal boundaries are the only reason I can function in society, much less function as a wife, mother, friend, school counselor, daughter, etc.

I’m very strict when it comes to boundaries and do a pretty good job of keeping work at work but of course, there are those nights when I’m on my iPhone checking email and dang it, I reply! NO!! Oy. I actually pride myself on not saying , ‘how high?’ when my supervisor or a parent says, ‘jump’ and I kinda feel like it’s part of my job to set up those boundaries because if you’ve ever worked at a private school, you know that pushing boundaries is a constant, every second occurrence happens sometimes. I say all of this because last week I was feeling like my cup runneth over with well, everything. I got sick for the third time in 6 weeks and I NEVER get sick that much. Yes, we have day care germs running rampant in this apartment and it’s possible that that’s why I keep getting sick. But I’ve also decided that I keep getting sick for another reason; actually 2 reasons. Now, I’m no medical doctor but I’m thinking I keep getting sick because a) my gossiping is out of control and I need to keep that in check more and b) stress. It’s ridiculous how the body holds onto stress in ways we aren’t cognizant of and how that stress can manifest itself in the body in pretty negative ways. So last Monday I made two decisions; 1) to cut out the gossiping or at least keep it to a very respectable minimum and 2) make an appointment with your therapist. I did both and saw my therapist 2 days later (I also got on antibiotics, but whatever) and I’ve felt a lot better this past week. I feel less pissed off and feel like I’m able to connect to my husband and daughter on a much more loving basis. I mean things aren’t perfect but they’re getting there. It’s a balance 😉

So this happened this past Purim--she's either a pirate, hippie or Johnny Depp. We're still not sure

So this happened this past Purim–she’s either a pirate, hippie or Johnny Depp. We’re still not sure

And then this -- Carrie Bradshaw, circa 2003/2004, Season 2. I'm a really really good mom.

And then this — Carrie Bradshaw, circa 2003/2004, Season 2. I’m a really really good mom.

OK, since we’re on the topic of balance there really is no other way to showcase balance in cooking besides soup (in my humble opinion). Soup used to be incredibly intimidating to me and then one day, when my husband and I were first falling in love in Jerusalem, he made me chicken soup. He used the freshest ingredients available at the shuk, added a dash of love and the result was the greatest chicken soup I’ve ever tasted. Now, I’m not gonna post that recipe but I am gonna post a roasted eggplant and tomato soup that made my heart sing when we ate it. I hope you find it delicious as well.

Delicious food porn

Delicious food porn

Pre-roasting

Pre-roasting

Roasted Tomato and Eggplant Soup

What!?

2 eggplants cut in half4 tomatoes – varied is your option but plums could be nice
4 large garlic cloves
1 medium onion , chopped
Coconut oil
4 cups vegetable broth
Sea salt
Pepper
Sour cream
Parmesan
Italian parsley, chopped

How’s That Now!?

Pre-heat oven to 425. Cut the eggplants length-wise. Spread coconut oil over eggplants and place face down on a baking pan. Cut tomatoes length-wise as well and put to the side. Put eggplant in oven for about 20 minutes. After 20 minutes, put tomatoes and garlic on the same baking pan and place back in the oven for another 25 – 30 minutes keeping an eye on the garlic that it doesn’t burn. After a total of about 45 minutes, pull the baking pan out of the oven and let cool. Using a pair of tongues, flip the eggplants over and scoop the meat out of the middle until on the skin is left. Pour about 3 tbsp of coconut oil in a large stock pot and heat for a minute. Once hot enough, sautee the onions in the coconut oil until translucent. Add the eggplant meat, tomatoes and garlic to the pot and sautee for another few minutes. Add the vegetable broth and let simmer for about 10 to 15 minutes. Take pot off the heat. Using our favorite immersion hand blender, blend all the ingredients together until smoother. Top with a dollop of sour cream, parmesan and the parsley. Enjoy!

(This was one of those cooking experiences where the soup finished right before shabbat so there is no picture of the final outcome but trust when I say, ’twas delicious).

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Pasta What?
01/06/13

-3

Each year, at some point around Winter Break, my husband and I make a Moses like pilgrimage to Southern Florida.  I like to call it our trip to the Promised Land.  When you live in Chicago there is no clearer way to see evidence of Gd than to leave a 3 degree place and arrive in a 75 degree place, so there is no better name for our trip.  No we aren’t independently wealthy.  We’re just incredibly lucky.  My man’s parents have a time share and each year the entire family rushes down for a few days of sitting by the pool, marathon movie trips and eating like we’re in a contest at the county fair.  Each year I end up finding something that I’m newly obsessed with food wise.  For the last several years it has been garlic rolls.  Weird, right?  This year though something new happened.  I accidentally tried Pasta e Fagioli.

I’m sorry, what did you call me?

Pasta e Fagioli.  It’s pronounced (at least in the States) Pasta Vadjool.

Pasta e Fagioli Soup.  Have you heard of it?  It means Pasta and Beans.  Wikipedia tells me that it’s an old Italian peasant dish.  You guys, that is my very favorite thing.  Poor folks are resourceful.  I mean, aren’t we??  They make delicious and easy food.  Especially poor folks from the past, who also happened to be Italian.  Like, dang, give me a break.

Anywho.  I had the soup a couple times at different Italian restaurants in the Promised Land (ie Southern Florida).  I decided that my goal when I got back to Chicago would be to figure out how to make this magical soup so that I could share it with you…and my little family.

I’m going to take a moment and brag.  I’m getting pretty good at improvising recipes.  I’m at least getting a little brave.  When I looked up the recipe for Pasta e Fagioli Soup in various recipes in books and online what I saw made me tired.  Fry bacon fat?  No.  Fry fat back and mash it into a mush.  NO!  What follows is my improvised version of a Mario Batali recipe.

What:

2 medium Spanish Onions

3 teaspoons of minced Garlic

1 6 oz can Tomato Paste

2 quarts Chicken Stock (8 cups…or if you’re me…4 regular sized cans)

2 cans White Beans (I’m not fancy I use cans)

1 can Red Kidney Beans

1 can Rotel (y’all know I’m Southern, right?)

2 cups of cooked pasta (I used Ditalini)

What:

Chop the onions small or large depending on how you prefer onion in your soup and fry with a little Olive Oil in a Dutch Oven.  Don’t freak about the amount of oil here.  You want to make sure that all of this onion will cook and not burn so add more as needed but don’t get crazy.  Fry the onion until it’s tender and translucent.  This will take 8 – 10 minutes.  Give a dash or 5 of Salt and Pepper to flavor the onion.  While your pan is still hot add the can of Tomato Paste and stir around in the onion until the pasted is mixed throughout.  Cook this for 3 or 4 minutes.  Toss in the garlic and let that cook with the tomato and onion mixture for a few minutes more (3-5).  Your house should be smelling incredible at this point.  Add your chicken stock and beans and bring to a boil.  Reduce the heat and let the soup simmer for about 20 to 30 minutes stirring occasionally so that your beans don’t stick to the bottom of the pan and burn.  Now, with the pasta you have two options.  You can cook it separately and add it in to the soup for a wetter soup or you can toss the dry pasta in to your pot and let it cook with everything else for a thicker consistency.  Either way is fine.  Since I’m Southern and I add Rotel to just about everything I tossed in a can of Rotel to add a tiny bit of spice to the mix.  I also threw in a teaspoon of Italian Seasoning.

This soup will freak you out it’s so good.  I hope you enjoy!

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When All Else Fails . . . Soup
11/26/12

Yesterday the hubs and I went to our first kids birthday party with our baby.  It was filled with the usual—an insane amount of sugar, 4 year-olds running around with foam pirate swords, more sugar—-it wasn’t so bad.  It was actually a beautiful day and I could relax in the fact that since my kid is too young to eat solids, I didn’t have to deal with the bargaining and tears that come with trying to temper your child’s sugar intake at a birthday party.  At some point I swear I was in a Judd Apatow movie when I overheard a father ask his 18 month old, “Is that poop I smell? Did you poop your pants?”  All in all, it was a lovely day.  Then I got home and received word that my beloved dog, Teddy, isn’t doing so well and the end might be near.  Before there was hubby, before there was baby, it was just Teddy and me.  As a twenty-something in Chicago, Teddy was my buddy.  Every Saturday morning, when the weather allowed us, we would take incredibly long walks around the city.  Sometimes I would stop in our favorite coffee shop, Central Bark, and I’d get a latte and he’d have a biscuit; it was really lovely.  That little man went everywhere with me.  When my grandfather unexpectedly passed away a few days before Thanksgiving, my cousin, his then fiancée (now wife), Teddy and I  jumped in the car and drove to Louisville in a blizzard.  At one point on that drive he ate dinner with us in a Burger King, B. K. (Before Kosher) as it was too cold to leave him in the car for a few minutes and too snowy and dangerous to drive while eating.  He just sat there eating chicken fries (sorry PETA and other concerned pet-lovers.  At least it was food. He was fine. Calm down.), happy as can be.  He was truly my little buddy and I will be forever grateful for his companionship.  When it came time for me to move myself to Israel for the year Teddy moved into my mom’s place in Asheville, NC and lived the life of a retiree in the mountains and he’s been there ever since.  He complained, he went on long walks, he slept a lot, he was happy.  Now he’s dealing with some yucky cancer and we’re not sure how much longer it’s going to be.  Mom took him to the emergency vet yesterday in the evening and while I waited to hear the news of his condition I made soup.  What else are you supposed to do when you need to be busy while waiting to hear about your furry friend?  The soup decided upon was a roasted cauliflower soup.  I found the recipe on Pinterest and tweaked/added a few things and I really feel the result was the taste and comfort I was looking for.   The original recipe did not call for smoked paprika or dill but I really felt like the paprika and the dill would compliment the cheddar nicely while not over powering each other.  However, the paprika is definitely more of an ‘ingredient’ while the dill is more a garnish, if that makes sense.  Also, it’s important to taste and taste often with a heavy recipe.  I ended up adding the squeeze of lemon at the end because it just needed a bit of acid to balance that cream.  Anyway, I hope you find the soup just as comforting as I did while making it under happier circumstances.

Ted with some awesome friends the day after my wedding.

Oh! Before I write out the ingredients/how-to I wanted to list all of Ted’s nicknames given to him by myself and various friends throughout the years.  You know, one last time.
1. Tedward
2. J. Tedgar Poover
3. Tedgar Allen Poo
4.  Theo
5.  Teddy Ruxpin
6. Teddykins

Ted and I in Chicago keeping each other warm.

What?
  • 1  head cauliflower, cut into florets
  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups vegetable broth
  • 1 1/2 cups aged white cheddar, shredded
  • 1 cup milk or cream
  • 1 teaspoon smoked Spanish paprika
  • juice of half a lemon
  • A few sprigs of fresh dill for garnish
How’s That Now?
  1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
  2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
  3. Heat the oil in a large sauce pan over medium heat.
  4. Add the onion and saute until tender, about 5-7 minutes.
  5. Add the garlic and thyme and saute until fragrant, about a minute.
  6. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  7. Puree the soup until it reaches your desired consistency with an immersion blender.
  8. Mix in the cheese, let it melt and season with paprika.
  9. Add salt and pepper to taste.
  10. Mix in the milk and remove from heat — MAKE SURE TO TASTE AGAIN
  11. Add squeeze of half a lemon to balance out the heaviness of the soup.
  12. Garnish with dill.

Bottom of the delicious, delicious soup pot

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