New Post update-subscription fixed

Hi all,
Just wanted to let you know that if you checked out my new blog and tried to subscribe but couldn't, I fixed the problem so please subscribe so that you can continue to get my posts.  And if you never subscribed, now's your chance.
Click here for the link to the new blog.

New Blog

Okay everyone, it is ready!!!  Check out the facelift and new home of my blog.  Just click here and you will  be taken directly there.  It comes complete with two new recipes.  If you subscribed by email to this blog, you have to resubscribe to the new one.  The email subscription button is in the menu bar.  Leave me a comment and let me know what you think. 

Becoming Better Eaters

While I'm working on my new blog, that will premier soon I promise, I thought I'd give this very important rant about eating:
I have been reading about and listening to stories about the importance of organic and natural eating for a few years now and I thought I knew a lot, that is until I watched the documentary, Food, Inc.  This film is really about the corporation of food and how distanced we have become from what we eat.  There are several disturbing images regarding the meat packing industry but this is not a film that sets out to make vegetarians out of meat eaters, rather to make all “eaters” better “eaters.”  As a nation we are becoming sicker everyday; our children are lazier, more obese, and more of them than ever before have diabetes.  We have changed the way we eat over the last few decades and it is time to change it back.  We need to know what goes into our bodies and how it affects us, and we need to demand to know more. 
    I’m not sure if you are aware of the few celebrity chefs and trainers who have set out on this very mission, but I praise these people.  Jamie Oliver has made it his goal to bring healthy lunches back into school cafeterias.  Our children eating healthy?  What a novel idea.  I want you to think about how often you have gone to Wendy’s or any other fast food chain simply because it was faster and cheaper.  Once a week? Twice? Once a day? That is just too often.  Now, let me break this down for you:  a one pound box of pasta costs (on average) $1.29; a 14.5 oz. can of crushed tomatoes (with no salt added, nothing but pure crushed tomatoes, these are just as healthy as the fresh and since you are cooking the sauce, they are a time saver) costs $1.00; a head of garlic; $0.99 (and will last you beyond this one meal); salt and pepper (free since you most likely have this in your house); olive oil (you probably already have, and if not, buy a bottle and it will last you weeks).  At this point you have spent $3.98 to feed a family of four.  Add chicken and you are looking at another $5.00 (protein is the most expensive part of a meal).  You can now control the amount and quality of ingredients that go into your food, make with love, and connect with your entire family.  Had you gone to Wendy’s here is what you would be looking at: For the kids, say you only bought them the hamburgers: $2.00 (Equal to the box of pasta and canned tomatoes); for you and your spouse (if you get the medium combo meal) you are looking at, on average, $5.00 per person.  That’s $12.00!!!!  Versus the home cooked meal for $8.98.  Not to mention the time you missed out sitting at home with your family and the health risks that come from eating so much fat, sugar, and salt.  Do this 7 times a week, and you’ve spent $21 more on what you thought was the “cheaper” meal.  A little planning in the kitchen goes a very long way.
    I would love to urge everyone to go and buy organic only, but that is expensive.  Let’s start by buying food we can cook ourselves and setting the time (the pasta dish would have taken, at most, 20 minutes to make) to take care of our bodies, because we only get one and it deserves our respect.  The next step would be to be locally every chance you get so that you get to know the people that are responsible for your food.  Learn to love and respect the food you eat and it will do the same for you.
    Oh, and watch Food, Inc., or read The Omnivore’s Dilemma by Michael Pollan, it will change the way you view the corporation of food.

New Blog

Hi Everybody,
I have been working on a new home for my blog and a new look so I haven't had the time to really write here.  The wait for the new blog will be well worth it, I promise, and it will come ready with two brand new recipes.  I will post the new link on here as soon as it is ready.  Stay tuned. 

My Success

Sorry I’ve been MIA this week, but things have been crazy busy and I’ve not been feeling too great so cooking has sort of fallen by the wayside.  However, I couldn’t let the week end without at least one post and I’ve been racking my brain trying to figure out what to write about and then, WHAM!! It just came to me.
In December of 2009 I discovered that I had a condition called PCOS (Poly-Cystic Ovarian Syndrome).  The simple definition of this condition is that it is a pre-diabetic condition, but there really is so much more to it. PCOS is a genetic condition that only occurs in woman (in case you couldn’t figure that out from the ‘ovarian’ part of the name); it causes a high level of testosterone and an inability to properly break down sugars in the body.  Some of the symptoms include acne, unexplained weight gain, and excessive hair growth. The greatest concern for me and the symptom that causes most women to discover this syndrome is infertility.   For more information, click here.  This is a much more common condition than women are aware of (1 in 15 women have this).
I have been struggling with my weight ever since I hit puberty and have never understood why it was that no matter what I did, I couldn’t control it.  I was like the many women out there that knew there had to be a greater reason beyond my eating habits which while not the greatest, were not horrendous either.  So I began treatment for my PCOS (which is mainly taking a prescribed dose of metformin) and I could feel my body come into a more balanced state of being.  My skin was glowing, I felt more energetic, and I knew I was on the right path.  However, I only experienced minimal weight loss, and at 167 pounds was really beginning to worry.  I wasn’t just worried about my weight because I wanted to look good, though I won’t lie, it certainly weighed (no pun intended) in on my concerns, but because my father suffers from type two diabetes and had bypass surgery.  Watching my father depend solely on his medication to keep his levels normal and his heart working and not, at all, watching what he ate really scared me and I knew that not only did I not want to end up like that, but when the time came for me to have children, I wanted to be their primary role model for good eating habits.  When September 2010 came around and I was still struggling to figure out just how I needed to eat, I sought out a nutritionist, who has been my angel and savior.  What my nutritionist taught me was that I needed to lower my carb intake to 40-45% (the normal is 60%) and increase my protein.  I also had to make sure that anything I ate, whether meal or snack, had to be a balanced combination of carbs and protein.  This combination keeps the carbs from being absorbed too quickly and me from eating too often.  It seemed so simple, but it was like a switch was turned on and I have lost close to 20 pounds and today I bought a size 6 shirt!!!  And while I know it isn’t about the size, I can’t remember the last I bought that size or the last time I really felt as physically good as I do today.
It is this condition and the journey I’ve been on that intensified my interest in how food affects our bodies and what spurred me to begin my blog; because I truly love food and am constantly amazed by the connections it creates and the healing power it has.
Since this is a visual blog, I’ve included a picture of some of the things that are constants in my journey to health.

Take a Moment...

Watching the news and hearing the words: “Stores in Japan are running out of bottled water,” made me stop dead in my tracks.  Imagine not being able to consume the most basic of human needs and fearing that just taking a sip from your own faucet could have severe consequences to your or your child’s health.
Having a food blog, I am extra aware of the abundance of ingredients and food we, as a country, have the luxury of indulging in as we please.  I then realized that Japan had just as many choices, it is not a third world country, and how everything changed for them in a split second. 
This really made me stop and reflect on how lucky I am and that we need to care for this earth because it can turn on us with no warning.  Although, to be fair, it has been warning us. This earth that sustains us is trying its hardest to fight against what we are putting it through and sometimes it needs to fight back.  We need to learn to appreciate what we have and what is grown locally around us before we try to take in what is not meant for us.  I mean, the weather has been out of control, it has snowed here, in the first week of spring, for the last three days.  And not just snow, but hail and thunderstorms as well.  This is a warning to us all.
  The tragedy in Japan is heartbreaking and it could have happened in any country. And what can we do, you may ask.  There are several charities you can look up, such as red cross, or restaurants that are donating money from meals.  However the least we, as humanity, can do is stop, look around us, and realize how fragile life is and tell the ones that are important to us that we love them and they are in our hearts no matter how near or far.  So gather your family, friends, or both and break some bread, hopefully at a restaurant the benefits Japan.  (And, buy more local ingredients).

Make Your Own Take Out: Pepper-Steak

You must have realized by now  how much I love to eat out.  However, I really do cook and I enjoy it quite a lot.  One of my favorite things to do is cook food that we would normally order in or go out to eat.  Why?  Because it is cheaper, tastier, and I control the quality of ingredients.  Charlie loves Chinese food so this is a special one for him.  You know the comfort feeling you get from eating food that is totally bad for you, well?  I’m sure you also know the feeling in your stomach you get from eating all that grease and salt.  Food is our nourishment and how we treat it is how it treats us.  Now, I’m not going to preach to you the benefits of healthy eating here, I’m sure you are already aware, but I want you to experience the amazing feeling you get from making your own take out.  You have the control.

This recipe has a rich, bold sauce that both warms your tummy and your conscience.  The red wine here adds a layer of flavor that you can’t get if you were to order pepper steak from your local Chinese take out.

This is adapted from Ellie Krieger’s So Easy cookbook.  Ellie uses onions, but I like the sweetness of shallots here, it adds a Mediterranean touch.  We also made enough vegetables only for two because I don’t love the way peppers taste after they are frozen, but we made the full recipe of steak because it does freeze really well and is great for leftovers.  Learning to make your favorite take out at home will do wonders for you, make this your first step.

Recipe:
Tri-Color Pepper Steak
Adapted from Ellie Krieger's So Easy

This recipe is super easy, super tasty, and there is no guilt here.  Ellie uses 1 large onion, but I prefer the sweetness of shallots.  The red wine adds great depth and cuts through the soy, the alcohol evaporates so don't skip this ingredient because you don't like alcohol.

4 Teaspoons canola oil
1 1/4 pounds top round, London broil, or flank steak, thinly sliced
5  large assorted bell peppers (about 2 pounds total)
2 Shallots or 1 large onion (depending on your flavor preference), sliced into half moons
4 cloves garlic, sliced
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3 tablespoons low-sodium soy sauce
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons cornstarch, dissolved in 1/4 cup cold water
3 cup cooked brown rice


Heat 2 teaspoons of the oil in a large skillet over medium-high heat.  Add the beef and cook until browned on all sides.  Transfer the meat with its juices to a plate.
  Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat.  Add the peppers and onion(s) and cook, stirring occasionally, for 5 minutes.  Add the garlic and continue cooking until the peppers are softened and onions are translucent.
  Return the beef and juices to the skillet and add the broth, wine, soy sauce, and pepper.  Bring to a boil.  Reduce the heat and simmer until the liquid has reduced by half.  Stir in the dissolved cornstarch and cook until the mixture thickens.  Serve over the rice.

Makes 4 servings

Washington D.C.: A Food Review in Pictures

It is very rare for Charlie to be off a full weekend, so we took advantage of the weather and the time and visited a friend of ours that lives just outside of DC.  I have not been to the capital in years and years and saw the perfect opportunity to practice my photography.  On our first night, we went into Georgetown, a college town, with the hopes of getting a cupcake from Georgetown Cupcakes (of DC Cupcakes on TLC fame) and then finding a good restaurant/bar.  Well, cupcakes were not to be had as the line took up half a block, so we went in to Dean and Deluca across the street and so glorious treats.  Living so close to NYC, I'm no stranger to Dean and Deluca, but it was nice to enter one and not struggle through a mass of crowds.  I beelined it to the pastry section and saw a true wonderland:

I wanted to eat this on the spot.

See, no need for a loooooong wait.

I ended up with a delicious, and unexpected, S'mores bar.  Dean and Deluca also has a glorious produce section.

Next, we went in search of the perfect restaurant and bar and found Thunder Burger and Bar.  This restaurant is the epitome of Rock and Roll cool.  As soon as you walk in, you notice the cool chairs and reddish lighting.  As you make your way to the back dining room, you walk into what seems like an upscale lawn party and half-expect a polo jockey to walk by at any moment.  The walls are lined with faux grass, the booths are padded in velvet, and the chairs look like miniature thrones.

Now, for the menu: Let us begin by talking about the extensive beer list.  There are over twenty selections on draft and another twenty in bottles.  I chose a delicious beer with dark chocolate notes and Charlie chose a very smooth toffee and caramel beer.

What I love about my camera and 50mm lens: You can see see all those tiny little bubbles and the foam around the glass.

The food is no less extravagant, they even have a hamburger you can top with fois gras!!! See what I mean about the fancy lawn party?  As far as the hamburgers, you can get your classic burger, or you can get Kobe beef, Bison, or Elk (which is what Charlie ordered).  They even have what I think is the best name ever, Pig in a Cow's Suit, which is a burger topped with pulled pork.  Yum!!! (Sadly, no one at the table ventured to get this).  This place is special, and unique, and totally worth a stop by next time you are in Georgetown, Washington DC.

Spinach Dip Going,

Going,

Gone (mostly)

The Elk Burger

And just for fun, here is a picture of the husband:

What Memories Are Made Of: Asian Cole Slaw

 Food.  It nourishes us.  It comforts us.  Most of all, it connects us.  We build memories and relationships around food.  We build identities of culture, of self, and of success around food.  It amazes me the power that food can have when I smell something familiar cooking, such as Chicken Schnitzel, and I am transported back to my six year old self who is climbing the steep stairs in Haifa to my apartment (all 100 plus of them) and as I open the door, the comfort of the meal to come washes over me and I feel safe and happy.  Food in all cultures is the cornerstone of family celebrations, the bond of generations coming together, and the vision of future generations sharing in the same recipes.

We determine our success often by the friends we can gather and the food we can serve; by the restaurants we can afford to eat at; by the types of food we can make to support our families.  Our lives, our cultures, our thoughts, often revolve around food and how we will use it to nourish our bodies, to nourish our souls, and even just to satisfy a hunger.  Sometimes we abuse our food, but sometimes we let it console us and that is food in its proper element, doing what it does best.

For this post I wanted to take a food that is so central to my memories, my mom’s Asian coleslaw (kind of an odd choice considering we are from Israel).  Now that my parents have moved backed to Israel this salad is the quickest way for me to connect back to all those holiday dinners we have had here in America over the past 19 years.  Even more so, this salad was served at my wedding and it represents love, happiness, family and togetherness.  The salad is super, super easy to make but due to its heavy sugar content, it should be saved for special occasions and family gatherings.  Warning: once you make it, you may just become addicted.
Today, I wanted to feel connected to my Ima and Aba (mom and dad) and so I made this and am sending this post out to them and all of you who may feel a little lonely or if you want to gather your family and need an "excuse."

This salad is so good, even my cat likes it!!

Recipe:
Like I said, this is super easy.  If you want to make it healthier and enjoy it more often you can substitute Splenda for the sugar and use reduced sodium soy sauce.  Note: Make sure you use vegetable oil and NOT Extra Virgin Olive Oil because the fruitiness of the extra virgin over powers the other ingredients and you don't really get the sweet and sour taste that makes this salad special.  My mom uses one cup each of the nuts but I find it to be too much nuts; you can always increase or decrease depending on your preference.

The dressing will be enough for two bags of shredded cabbage.

Shredded Cabbage (I use Dole's prepackaged)
1/4 cup Vegetable or Connola Oil
1/4 cup Soy Sauce
1/4 cup Apple Cider Vinegar
1/4 cup Sugar

1/2 cup Slivered Almonds
1/2 cup Pine Nuts
1/2 cup Sesame Seeds

In a dry skillet over medium-low heat, toast the nuts in batches (watch them carefully as nuts burn quickly, especially the pine nuts since they have a higher oil content).  The sesame seeds take about 2 minutes, the pine nuts 3 minutes, and the almonds take about 5 minutes.  Place nuts on paper-towel lined plate.
 Whisk the liquid ingredients and sugar together in a bowl or separate container.  Place cabbage in bowl on top of dressing or pour dressing over salad.  Mix and enjoy.

Magnolia Bakery: Little Bites of Heaven

Americans have gone cupcake crazy, as proven by the crazy amounts of cupcake bakeries popping up at every corner.  But really, can you blame them?  I mean the little pieces of cakes topped with pillows of frosting, sometimes filled with treasures that explode when you take a bite... Ahhhh, the cupcake! 
 

Recently I visited the much talked about Magnolia Bakery in midtown Manhattan and although they are not strictly a cupcake bakery, it is a bestselling item for them.  I am often weary of places that are super famous in New York because I feel that when they become tourist attractions, they lose their charm and deliciousness.  Well, this does not seem to be the case for this wonderland of baked goods.

I took home two cupcakes: The Hummingbird (a banana cake with pecans and pineapple and a cream cheese frosting) and The Red Velvet for the Hubby.  Here is what I look for in a cupcake: A cake that is moist and flavorful and frosting that is fluffy, soft, and not too sweet.  I absolutely hate it when the frosting feels like hardened sugar and you cant just scoop it up with your fingers and lick it.  So, when I opened that adorable Magnolia box, the first thing I noticed was how soft and fluffy their frosting was.  I dug into my Hummingbird cupcake and it was moist and the flavors perfectly balanced.  The frosting: not too sweet and perfectly smooth.  The flavors of the frosting and the cake melded so well together that they just melted away.

Now, let me reveal this to you: If you have never been to Magnolia, their cupcakes are not what you should go for.  You NEED to go there for what is literally a cloud of heaven packed into a container: their Banana Pudding! Soooooooo yummy I can’t stand it.  You open the top and it looks light and fluffy, like ice cream.  The bananas and wafers are mixed into the pudding and the banana flavors just took me away to a Caribbean get away.  It will blow your socks off.

Now look at how brilliantly all the ingredients are integrated, how soft and fluffy that pudding is, and now imagine it as it melts away and you are left with sheer giddiness.  That, is good pudding!

Don’t worry, those of you that do not live near NYC, Magnolia is preparing an online store and will be delivering to your home, so that no matter where you are, you too can enjoy these gifts of the gods.

Inspiration

I love watching the Food Network.  I especially love watching these superstars when they compete.  I just get so inspired to explore new flavors, new ideas, and to go after whatever it is that I want at full speed ahead.
I was just watching an all-star episode of Chopped with some of my favorite chefs and Robert Irvine cleaned a venison loin and bored a hole in it WITH A WOODEN SPOON and seared it to perfection all in 30 minutes.  It was INCREDIBLE.  Watching his level of skill and intensity in a show that normally features up and coming chefs that are still tweaking their flavors and techniques reminded me how far we can get to with practice and determination.  While Robert ***spoiler alert**** lost to Anne Burrel, watching them just blew me away.
I, as I'm sure all of you, have so many goals, dreams, and plans and this episode reminded me of how great the rewards are when go full force ahead after our dreams.
So, grab your wooden spoon and bore a hole in your venison... I guess what that means is: Grab life by the horns and NEVER let go!

The Most Important Tool

Do you ever feel like you did everything right but no matter what you would have done, disaster was looming?  Last week I set out to bake an Orange Ricotta Pound Cake (attempt #2 to come).  I followed the directions step by step, I tested my cake at the suggested time and it was not ready.  I left it for 10 more minutes, thought I tested it properly and took it out, but when I turned it over to cool, the inside was completely RAW!!!! and was quickly spreading on my kitchen counter like something out of a sci-fi horror flick Ugh!  So I wondered, where did I go wrong?
That's when I decided to invest in the best little friend a kitchen girl can have:

Yes, my friends, this little gadget is an oven thermometer.  It has revealed to me the glorious news that I do know how to bake and It wasn't my doing and the horrible news that my oven is off by TWENTY degrees and needs to be fixed.  So I am now waiting for my oven to once again work as it should and I can continue baking.  The lesson here is that if you bake, get one of these. You'll thank me later.

Some Cheesey Sunshine on a Dark Day

It is another dark, dreary, wet winter day in New Jersey and so I thought I'd give you all some cheer with a restaurant review.  If you, like me, love ooey, gooey, stringy cheese that you can only get from fresh baked Mac and Cheese (none of that Kraft, boxed stuff, though there is a time and place for that too), then you will love Macbar in New York City.
When you walk into this small dining space, your eyes may take some adjustment to the overwhelming amount of Mac and Cheese Yellow decor.  The walls are yellow.  The counter is yellow.  The tables are yellow (and small).  You think, at first, what makes this so great?  There is no where to sit as every stool is taken.  But, we are here, so let's order.  Macbar has a few gourmet versions of Mac and Cheese (on top of the regular) that range from Cheeseburger to Lobster Mac and Cheese.
So you order yours, I ordered the Beef Stroganoff (stewed beef, mushrooms, and sour cream sauce mixed in)  and my husband, The Reuben (pastrami, sauerkraut, pickles, and thousand islands) .
You wait.  And then your name is called and you pick up a yellow macaroni shaped container:

You slowly (and somewhat clumsily) open up your gift to be welcomed by the aroma of sweet melted cheese, you dig in to the melty, stringy, comforty piece of heaven in front of you and the world goes quiet.  Enjoy.

                                   The Stroganoff above; The Reuben below

Welcome

Hello everyone!!!  As spring approaches and it hints of new flowers blooming and new opportunities coming about, I have taken the leap to join the blogging community and sharing with you my adventures in food.  My kitchen has become my sanctuary, the place I feel adventurous, where I become the many versions of myself I want to be.  I'm not the most accomplished cook, but I am a foodie and this blog is to inspire me to challenge myself in new ways and to develop my craft as a writer and a photographer.  To learn all I ever wanted to about cooking, baking, and foodology!!! Here's me, jumping feet first into this new adventure.