Criss Cross Applesauce

I'm the type of person who loves to bake but doesn't necessarily like to eat the baked goods. However, today my body was craving something sweet, some sort of delectable baked good but not your typical chocolate chip cookie or fudge brownie, instead I was aiming for a healthy, sweet, delicious dessert and that is exactly what I got. Since I am not really into cooking with butter, I began to do research for recipes with butter/oil substitutes and I stumbled upon the perfect replacement - applesauce! Applesauce as a replacement for butter? You probably think I am crazy! And I might be crazy, but this recipe was legit and it did not need an ounce of butter or a drop of oil. 

A friend and I decided to tackle this recipe head on - we began with a large mixing bowl and glanced at the instructions, but rather than following them...we eyeballed it. We poured about a cup and half of golden yellow applesauce into the bowl and followed with a large scoop of all-natural chunky peanut butter. Next came 1/2 a teaspoon of vanilla extract, this was the only direct amount we followed from the recipe, and then sprinkled cinnamon throughout the mixture as we stirred. Then it came time for the dough of the cookies, old fashioned rolled oats! I'm not really sure how much we put in, but we tried to match it to the amount of applesauce so the dry and wet ingredients were harmonized. If you thought I was crazy before, you probably think double that amount right now, but trust me, the outcome was amazing. To add some more sweetness we tossed in some luscious red dried cherries to the batter. We balled up the cookies into a cookie tray and trickled more ground cinnamon on top of the circle shapes. We allowed them to cook for 10-12 minutes and let them cool for about 5, anxious for the taste test. At first bite, our teeth sank into the cookies, the gooey oatmeal mixture melted in our mouths. The golden brown cookies were sweet and tangy from the juicy bursts of the cherries that were bites of pleasant surprises as they were layered into the cookies. What I love about these cookies is the versatility they have - instead of dried cherries, you could switch in dark chocolate chips, walnuts or various types of dried fruit...even all three! Additionally these are non-guilt cookies, perfect around the time of the holidays - they can be eaten for breakfast since they're made from oatmeal, or as a snack, and of course, for dessert. You know what they say - an applesauce oatmeal cookie a day, keeps the doctor away!

Inspiralizer

So it's been a while, give or take about 6 months since my last blog post, but I am a back and I hope ya'll are ready for it - because this one is about to blow your mind and inspiralize you to go raw. Side note - If you know me, you know that a. I'm picky and b. I like weird concoctions of foods, meaning that I will go out of my way to eat any type of pasta that isn't actually pasta. Because why would I like anything normal? Just my luck, a couple nights ago, my vegan friend invited me over to make some zucchini noodles (zoodles). I could hardly contain my excitement as I sprinted down the street to her house with my packaged tofu in hand (that ingredient will come in handy later). Needless to say through the excitement, we began to prepare immediately. I started the process by chopping a large lush red bell pepper into small chunks and diced a red onion into tiny slivers. Next it was zoodle time (stop, zoodle time! Like hammer time). We sliced off the ends of four small zucchinis and stuck them into the spiralizer, one at a time. Once the zucchini was stuck in place we winded the handle over and over again as thin layers of dark and light green zucchini spirals flowed out.

One small zucchini made so many noodles, I could hardly contain my eyes, let alone my taste buds. After the zoodles were finished, we poured a jar of Arrabbiata sauce into a stove-top pot and let it heat up, then we added the chopped onion and pepper into the pot (if you were wondering who put the pepper in the pot...it was me...if you catch my drift). We let the vegetables cook, folding them over in dollops of the tomato sauce. Next we sifted the zoodles into the mixture and continued to stir it around with the the other ingredients. Once the veggies were cooked and the sauce was bubbling, we added in crumbled tofu (the tofu again makes an appearance) for some protein. After about 10 minutes more of cooking, we deemed the masterpiece ready and added some of our leftover zoodles on top for a garnish. We placed the pot on a table and immediately dug in, I could hardly contain my excitement as I tasted the spice from the sauce, the sweetness from the peppers, the crunchy bites of onion and the zoodles, which were soft and tender. I can taste the flavors as I write. I was inspiralized by the spiralizer and cannot wait to make the next batch of vegetable noodles.

My (is)Raeli Good Breakfast

What I've realized my last week abroad is that any food I can get in America (i.e., sushi, thai food, Chinese food, Italian food, etc) I can wait to eat until I get back to America. Any food that is strictly Israeli-style or Mediterranean, I will eat my last week abroad in Israel. This morning, I was able to cross off a cafe on my list of recommended places to eat, called NOLA: American Bakery. Now, I know this is quite ironic seeing as I just said earlier that I'm not eating American food until I go back to the US of A, but this is an Israeli version of American food restaurant, and I can assure you my meal was anything but American.
One of the things most people look forward to when they come to Israel is the Israeli Breakfast. Unfortunately during my time abroad, I haven't had all the opportunities to eat an Israeli Breakfast but today after my morning, I realized it was worth the wait. Usually at some restaurants I have trouble trying to figure out what to order - but at NOLA, everything looked appealing and I had no issue picking my meal - the Healthy Breakfast. The best part of this breakfast was that it came with a cold drink, a freshly squeezed juice perhaps...which is exactly what I ordered. One Healthy Breakfast with a chopped vegetable salad of colorful ingredients like cucumbers, red and yellow peppers, red onion and red cabbage, a side of bulgur wheat grains drizzled in a lemony-vinagrette with parsley, some chunks of feta cheese, a thin egg-white omelette and two slices of toasted whole-grain bread. And for my juice? A freshly-squeezed orange and carrot juice mixture. My juice came out in a small mason jar, the bright orange color was vibrant and glistened in the sun. The jar was so cute and the juice fizzed at the top from the citrus.

I really love carrot juice and the tanginess of the orange mixed with the sweetness of the carrot, such an unreal mix of flavors, I never even knew the two would go together - but they definitely do, and that's my new usual. As for my meal, well that was a different but seriously amazing story. The plate looked almost too good to eat - but that wasn't going to stop me. The omelette was airy and fluffy and served as the perfect starter palette as it allowed me to spread some creamy feta cheese on top and eat it along with my crunchy salad and soft bulgur wheat. One of my favorite foods is salad, and the best part of the breakfasts in Israel are the salads they give you on the side. Well really, that's the best part of any meal in Israel. The ingredients were so fresh and tasty and seasoned perfectly. I got just the right amount of flavor in every bite. Hopefully I'll be able to find or re-create my Israeli Breakfast in America, but if not, NOLA I'll be back for you.

The Meating Place

Sometimes I joke that one day I'll be a vegetarian, I even once told my mom that I was going to try to be one - except on the days when I wanted chicken, turkey and even on occasion brisket. Simply put, vegetarianism is not for me...because I like poultry and I like meat. I also like tofu and seitan but that's another story. For this post lets focus on the meat side of the relationship. One of the best things about living in Israel is the availability of kosher meats; I don't keep kosher, but I prefer kosher meats because they taste better. Last week, a couple friends and I went out to celebrate one of their birthdays and her food of choice? Meat. Meat. And more meat. So we decided on רק בשר which means, "Only Meat". The restaurant, located in Jaffa, is unlike any place I've ever been to. As we walked into the restaurant we were greeted with complimentary tasting glasses of red wine (check 1), and the decor was beautiful (check 2). The walls were made of tan gravel rock, it looked like we were eating in a cave which made the restaurant that much more interesting and appealing.
As a food blogger and foodie, I did a little research before hand on the best things to order - with the help of an article on the Jerusalem Post, we started with the roasted eggplant appetizer which came out covered in a tehina and tomato salsa with a Balsamic vinegar drizzled on top. The mixture of smokiness from the eggplant with the juiciness of the fresh salsa, the tangy vinegar, and the creaminess of the tehina was a flavorful sensation in my mouth - the appetizer was amazing.

Already very impressed by the appetizer, I was excited for the next part of the meal...the MEAT! The way this restaurant works is each table goes up to the "meat bar" to choose their desired pieces and cuts of meat - I chose a garlic and parsley marinated slice of chicken, a small circular piece of a lamb kebob mixed with cilantro, salt, pepper and garlic and a vegetable skewer. The meat came out on a portable grill (check 3), sizzling with steam and bursting with color. My chicken was cooked to perfection, with bits of crunchy parsley. I didn't want it to end, each bite was better than the next. The lamb kebob was equally as tasty, the salt was balanced out by the spicy black pepper and I even got some pieces of raw garlic too, which I love. Plus the addition of my vegetable skewer was anything I could ever want, and yet so much more. One of my favorite parts about grilling food is the vegetables - grilled vegetables (okay, really grilled anything) are the bomb (.com) . Mixing pieces of pepper, onion and tomato with my meats made this meal twice as good.

I think it's important to eat all the colors of the rainbow in your meals - it makes the experience so much more fun. As I write this post, my mouth is watering and my stomach is grumbling...this was a meatrageous restaurant with outrageous flavors. Go meat, ya'll.

Som-ting Yum-mee

Last night I was adopted into my friend's family for dinner-time. They were here visiting her in Israel and I was just lucky enough to join the family for a night out on the town at this asian inspired restaurant called Zepra, on Igal Alon 96 (everyone plug this restaurant into your GoogleMaps...it might be a far walk, or drive, or flight, but it's worth it). And yes, in Israel, the numbers come after the street names. Anyhoo, back to the food, because that's why you guys read my blog posts...for the food, am I right? At first glance, the menu was overwhelming - filled with different course sections, different asian-fusion categories. The waitress wanted to make it easy for us, so instead of us ordering, we were presented with different options for appetizers, main courses, and of course (because we're legal in Israel, even though I'm legal back home) drizzyyyy Drinnkzzzzz! My friend and I decided to be adventurous and order some cocktails, I chose a rum inspired ginger, lime, mint drink that was filled to the brim with little ice cubes.

The ginger was spicy, the lime tangy and the mint refreshing. It was such a good little cocktail that I didn't feel like I was drinking alcohol and as an alcohol connoisseur I believe that's the way it should be. As we casually sipped on our drinks, the appetizers came out - we didn't know what was coming, which was part of the fun experience, each dish was a surprise. For appetizers we had Sashimi, the Healthy Buddha salad and a Tapioca dumpling filled with chicken and various vegetables. The fish was fresh and the pieces melted in my mouth, the sauces on top were a little spicy, it was a perfect mixture of fiery spice with the delicate taste of the fish. The Healthy Buddha salad was a top fave - a combination of one of my favorite foods and one of my favorite cuisines: salads and Asian. The thinly julienned pieces of daikon, carrots, and cabbage were crunchy and then there was the crispy bean sprouts and the sharp pungent mint to cleanse the palette. For the Tapioca dumpling was a bright turquoise...like what?!? It was a soft outer layer that encompassed a tasty chicken/asian vegetable mixture in the center, with each bite, more gooey goodness came.

Within 10 minutes, out came the main courses. Although our stomachs were saying "no more food", our mouths had different ideas, and our eyes were in constant shock by the beautiful colors of the food. Out came a full white fish covered in a redish brown chili sauce covered in mint leaves...bear in mind that I'm not a huge fish fan, but when it's disguised with other flavors, I enjoy it. And this piece, I thoroughly enjoyed.

For the meat lovers out there, the next dish was a veal chop dish with sautéed spinach and red lettuce.

I was blown away by this meal. Every single bite was filled with delicious flavors and it was nice to dine with a family, even if it wasn't mine. It reminded me of the comfort of home and the food I love, which I can safely say, I can definitely find in Israel. Catch ya on the flip side. Nomz out.

Full Moon

Last night I finally got my sushi fix, and it was completely worth the wait. So far, being in Israel I've had sushi two other times, neither to my liking, but last night - the restaurant Moon, on Bograshav Street hit the jackpot. The restaurant was small, but packed with both Americans, Brits and Israelis - plus it's gotten great recommendations, so I was very excited to try it. The menu was filled with different appetizers, colorful rolls, sushi sandwiches, pouches of rice/tofu filled with fish and vegetables, sashimi - the list could go on. The menu was overwhelming, but everything looked sooooo good. Plus, they had the option of brown rice, it was 2GOOD2BTRUE!!!!! I decided on two rolls - the spicy tuna; a mixture of tuna and avocado rolled in rice, wrapped in a slice of cucumber, with a spicy radish mixture drizzled over the top. For my second roll, I chose a Japanese tofu pouch stuffed with Yellowtail, avocado and sesame seeds sprinkled on top, with a side of a thinly julienned daikon and carrot salad. I picked up a piece, slathered on wasabi, dipped in gooey Eel sauce, Spicy orange mayo and a final splash in the dark brown Soy Sauce. This piece was legend, wait for it, wait for it...dary. Probably the best meal I've eaten out so far in Tel Aviv, and that's saying a lot because I'm a picky eater, especially when it comes to Sushi. I really don't like fish, but I really enjoy it in Sushi. The fish was fresh, the avocado melted in my mouth, the spicy radish pieces, along with the spicy mayo/wasabi mixture, left me with a fiery incense in my mouth - my eyes were watering...this is a great way to clear out your sinuses (in case anyone was wondering). The tofu pouch was sweet, it provided a tasty contrast with the salty fish and pungent taste of the avocado. I just couldn't get enough of that yummy in my tummy sush, and we washed it down with some warm Sake.

I drank the Sake in honor of my mother, her favorite type of alcohol...it was the first time I've ever had it before, the rice based alcohol is not my drink of choice, but it was the perfect pair with the meal. Because my schedule has been different, somewhat off, I'm usually snacking throughout the day, and starving at meals. Yesterday though, I was able to really appreciate my food, I had the opportunity to eat slowly and really take in all the flavors. I can't explain how good this meal was, my only recommendation is if you're abroad in Israel, to try it, if you're sitting on your couch back in the states, get on a plane to Israel and head to Moon...but make sure you make a reservation first, they get crowded.

Iron Chef: Abroad

Greetings from halfway across the world. I know that all my devoted followers have missed my food blogging, so I am here with some happy news - here comes the first food blog post abroad in Israel! My living conditions are not amazing, therefore, it's been somewhat difficult to cook for myself. Although as many of you know, I LOVE to cook, so the challenging circumstances were just going to have to do. I figured that the easiest thing to make in small, tight, kitchenette quarters was of course, a stir-fry: otherwise known as my go-to meal, both home and abroad. With the help of a friend, we started to prepare: chopping green cabbage into thin strips, breaking apart the broccoli and cauliflower florets from their stems, slicing a small cube of tofu into little chunks and dicing/seeding a red juicy tomato. Tomato in a stir fry...say, what? Actually it was pretty delicious. We began by sautéing the broccoli and cauliflower, and then trying to be quick, I tossed in the strips of cabbage before I realized that the vegetables were overflowing...tight kitchen quarters: 1, chefs abroad: 0. Anyway, we let the florets steam and when they seemed to be cooked down, I added the cabbage, the pieces melted into the other vegetables we folded them over each other with the spatula. Tofu is one of my favorite sources of protein, and it's been hard to find it here - but with the hope that it would be good, we tossed it in. It was equally as delicious as the surprise tomato we threw into the stir-fry. The vegetables cooked down, the tofu was added, and some Teriyaki and Soy Sauce were drizzled over the mixture of ingredients, for flavor, along with some granulated Garlic powder. The tomatoes were the last addition, because they cook the quickest. Once all the separate parts were combined together, it was time to eat. The stir-fry was steaming hot (just the way I like it) and surprisingly, all the flavors were there. The tofu was firm, the vegetables were soft and delicate, cooked to perfection - with a touch of crunch from the cabbage. The tomato added a sweet flavor and the red color peaked out from the normal whites and greens. I would say the final product produced a win for chefs abroad, and especially because we came out with left-overs! I can't wait to prepare this meal again, with different additions as well as many others. Watch out TLVeats, I'm coming for ya...homecooked meals and all.

It's Cute to Eat Fruit

You know the saying, "eat your fruits and veggies", the one we were told at a young age, and for some are still told to today. Well lets think of how many of us actually did what we were told when we were younger... But what if you were told, "wear your fruits and veggies". In this case, lets skip the veggies but focus on the fruit. Have you ever wanted to wear your favorite fruit? I know I have, and now you can with the help of Fruitstrology! A newly launched community-based project turned business by two Temple University graduates. The girls behind the fruit believe in the power of sharing and doing good for the community of Philadelphia.
And here's how you can get involved. It starts with sharing 2 ways, (1) For every product sold, Fruitstrology donates a serving of fresh fruit to a child in Philadelphia, one for one. (2) What’s the strology behind Fruitstrology? Well, it’s what describes you. Each fruit has its own personality that expresses you. Whether you’re a Talkative Grape, Easygoing Banana or both, your purchase not only says you’re committed to supporting local childrens’ nutrition, it’s also a fun and creative way to say something about yourself. It’s simple, join, wear, share and make a difference. This is how we share the fruit we wear.
I think we can all relate to a specific fruit, I know I'm a "Charismatic Peach" and cannot wait to receive my tank in the mail! Check it out - www.fruitstrologyco.com and their Facebook page: https://www.facebook.com/Fruitstrology. Stay fruity ya'll.

Om-loving it.

So it's been a while since I've been on the blog scene, but I'm back with a full fledged post that will be worth your while, because I know you've all been waiting for a new post by me. As my semester comes to a close at school, I am taking every advantage I have to go eat delicious food in the city of Philadelphia, which is just a subway ride away. Today, I ventured into the city around mid-morning and had the most amazing brunch ever. A friend and I decided on the Famous 4th Street Deli on S. 19th Street, a fairly new place, only about 4 years old, but the decor had an old world feel. We were seated and given appetizers of pickled cabbage salad with mini cucumbers and sliced carrots and spicy Dill pickles, needless to say, I was immediately in heaven. I ordered a veggie omelette with fruit on the side. 10 minutes later, our meals came out; little did I know that this omelette would be the full size of the entire plate with a small, fruit bowl on the side that looked minuscule compared to the enormous yellow, red, green and brown rectangular creation, that as I stared down at it, was staring up back at me. I took my smaller side plate, squeezed out some juicy red ketchup and golden brown mustard and cut my omelette in half. I dipped my first piece in the circle of condiments (I like to mix the ketchup and mustard because of the spicy sweet combination). The fluffy omelette melted in my mouth. The vegetables appeared bite by bite; the broccoli, white onions and green pepper provided me with a crunch that evened out the softer vegetables of tomatoes and mushrooms. For an extra hint of flavor, I sprinkled on some black pepper. I like my food with a kick. The fruit bowl on the side was a perfect taste of mellowness - the bursting red grapes and succulent cantaloupe, watermelon, and honeydew. Simply said, the taste and size of this meal was completely unreal.

The Quinoa Diaries

About a month ago I went to the grocery store and went straight to the "bulk foods" aisle, my favorite aisle. In the mood for something different, I picked up a plastic bag and filled it with yellow quinoa. I like quinoa a lot, but am always unsure of how to incorporate it into my meals, so I figured that this would be a good start...until I came home and put it on the top shelf of the pantry and never looked at it again until I moved into school where it ended up in my kitchen cabinet at school, waiting to be used. But, I have been craving it...just not really craving the idea of cooking it. Luckily for me, I didn't have to. Living so close to the city of Philadelphia, I jumped on the subway with a couple friends and we headed into Center City for dinner. We chose Steven Starr's Continental Mid-Town, a hip, funky restaurant on the corner of 18th and Chestnut in Rittenhouse Square. To my pleasant surprise, there was a Black Quinoa 'Tabbouleh' Salad that sounded delish. If you haven't already guessed, I ordered the salad. 15 minutes later, my salad came out in the shape of a round-layered volcano, I kid you not. The large salad was placed in front of me as my mouth watered and my eyes were amazed by the bright colors that peaked out the sides of the salad. The black quinoa made the white, green and red colors pop. I dug my fork into the massive round shape and uncovered the hidden ingredients - dark green leafy spinach, fresh mint, tiny crumbles of feta cheese and pieces of cucumbers, onions, tomatoes and halved olives. With an extra addition of creamy avocado to add in. The quiona was soft and mixed perfectly with the crunchy vegetables. The feta cheese and balsamic vinaigrette dressing added a touch of sweetness to the salad, with the unique flavor of the avocado chunks that melted in my mouth. This meal was almost too good to be true, so I decided to save some of it for left-overs...which were deliciously eaten today. It is safe to say, my quinoa craving was definitely satisfied.

My Main Squeeze

As I was walking back from work to the train today, I found that I wanted a little pick-me-up. I toyed with the thought of getting something at the train (like a latte or a hot cup of tea) but decided against both of those boring choices, I was in the mood for something atypical from my usuals, a change of pace. Taking a different route back to Suburban station, I passed by "Animo: Juice and Burrito Bar" on the corner of 17th and Arch Street in Center City, Philadelphia. The fluorescent yellow tables outside and the buzz of people inside pulled me in. This place was hip and happening, a restaurant where your choices of food or drink are made to order. I began perusing the menu, which was a difficult task because everything sounded sooooooooo good. I narrowed it down to 3 juices, Glow (carrot, cantaloupe and orange), Spa Treatment (cucumber, apple, lemon & lime), or Ginger Snap (apple, ginger and lime). Ultimately, I decided on the Ginger Snap and anxiously awaited for my drink to be prepared. As I stood waiting on the side of the juice bar, my drink was brought out to me in a clear cup with a shimmering lime green color radiating through the plastic. I was blown away after my first sip, the freshness of the fruit was addicting. The tart acid of the lime juice blended with the tanginess of the green apple, both flavors freshly squeezed by hand into a juicer. As I continued to sip, the spice of the ginger appeared, mixing with the sugars from the fruit, providing a natural sweetness to my juice.

Vietnamese, Please!

As I was getting ready for work Tuesday morning, I asked my dad, "are we going to Vietnam tonight?" He laughed, clearly amused by my question and told me that we had a layover in China. So when I returned home later that day, I started to pack my bags...well, one bag, a purse actually that held just a phone and chapstick. Because if you didn't catch on already, we weren't actually going to Vietnam, just Vietnam Cafe on 47th and Baltimore in University City, Philadelphia. The restaurant was large with tables both inside and out, we were seated at a table partially inside with the other half outside, the weather was a perfect temperature of warm with a hint of a chilled breeze. We were starving when we got there and wasted no time on ordering. For my appetizer, I decided on "Goi Du Du Ga" aka the Papaya Salad. The bed of salad was made of strips of white Papaya fruit, thinly sliced shreds of bright orange carrots, pieces of white meat chicken, Vietnamese rau ram (like mint herbs) and crushed peanuts; dressed in a tangy vinaigrette of salt, sugar, fish sauce, rice wine vinegar and flakes of crushed red pepper. The salad was bright with color and flavor, the freshness of the summer Papaya fruit with the spicy chili vinaigrette on top. The peanuts crunchy with each bite, the zest of the dressing adding just a touch of spice to the soft delicate flavors of the salad.

Next for my entree I chose the Ga Sate aka Chicken Sate. As I was still contemplating my fullness from my salad, my entree appeared on a large white plate, the aura of spice wafted through the air and tickled the smell buds in my nose. The Sate sauce was a deep mahogany brown and it covered the bottom of the plate. On top of the sauce were the goods - chicken, flower-cut carrots, sliced white onions and red and green peppers. The minced chunks of garlic were tasty explosions throughout the plate. Whoever says they don't like garlic because it makes their breath smell is cah-razy...just brush your teeth afterwards! Garlic is one of the most common and I must say, most delicious ingredients used in cooking. The sauce was also made of spiced ginger root providing a sweet, peppery taste. The chicken was tender and juicy, and the vegetables melted in my mouth. Although I ate a decent amount of my dish, I still had left-overs...which lasted about a half hour in the car until I came home and finished them off. This Vietnamese meal was light and fresh, an ideal dinner for the hot sticky summer.

Crabtastic

You know those shirts that say: "My dad [or another family member] went to [state or city] and all I got was this lousy t-shirt"? Well if I could make one for the city of Ocean City, Maryland, it would say: "I went to Maryland and all I got was CRABS!" Now don't let your minds wander too far from this statement, when I say crabs, I mean the real thing. The orange crustaceans that live on beaches or oceans with a single pair of sharp claws. Now usually, people tend to stay away from restaurants that are advertising "All You Can Eat", myself included, but last night, however, I made an exception. It was our last night on the "island" of Ocean City, MD and we wanted to soak up the last bits of Maryland, which meant for dinner it was, "All You Can Eat Crabs". I've never had a real crab before, but I love imitation crab meat. Tonight, though, I was determined to try the real thing. The restaurant we chose was on the beach, eating dinner with my feet squished in the sand was the ultimate experience, old-bay sanded crabs and sandy feet. A large platter of cooked crabs appeared at our table in about 15 minutes, the hard blue shell crabs had been steamed to a dark red and sprinkled in the zesty spice of Old-Bay seasoning. I turned the crab over so its belly was facing me and smashed the center with a wooden mallet, I took the top shell of the crab off, as the shells pinched my hands, and uncovered the tender, juicy, meaty insides. I threw the non-eatable pieces into a large bucket and moved onto the meat in the legs of the crab, which broke apart with another smash from the wooden mallet. The salty spice from the Old-Bay mixed with the savory flavors of the crab. The crab legs were smooth and sweet. The meat was moist and delicate, loaded with flavor, colored a glistening white. Although I took breaks in between my crab consumption, I had to stop after I had devoured 6 and a half crabs - I felt happily full and satisfied. It's safe to say, I clawed my way through Ocean City, Maryland.

Israel vs. America: Food Edition

On a normal day in America, most people eat lunch around noon or soon after that. On a normal day in Israel, most people eat lunch around 1 pm or so. Why the comparison? Well that's because my American life has been put on hold for the past week and a continuation into next week and I have taken up the Israeli lifestyle - living and volunteering in the small community of Netivot, Israel. After a long, hot, tiring but rewarding day of volunteering to build a community garden yesterday, I was excited for our day plan today, a tour of Netivot...and equally as excited for the air conditioned bus. From 9 am-1 pm we toured the city, seeing the religious and cultural landmarks. Israel's preservation of its history is unlike anything in America - learning about the places and then being able to physically go and see them is what is most special. After a long morning, lunch time was here - it was off to the "Sim Center", the central shopping mall in Netivot. A couple friends and I choose to eat at Cafe Greg, a small, coffee shop which also catered to our lunch needs. We started with a couple appetizers - small tiny twist pretzels and cut up vegetables sprinkled with salt and pepper. The carrots, cucumbers and red peppers, filled a white dish with color and crunch, and the sweet tomatoes burst in my mouth. For my meal, I chose a Black Lentil and Bulgar Wheat salad. In about 10 minutes, out comes a large, clear hollow bowl-plate filled to the top with food; a base layer of Lentils and Bulgar Wheat as well as all the mix-ins. Chopped cucumbers, tomatoes, onions, chunks of sesame seed sweet potato, dried cranberries, drizzled in a dressing of lemon zest, olive oil and date honey - with shavings of mozzarella cheese on top. My eyes could hardly contain my mouth, I could not wait for the first bite, which was unreal. The crisp vegetables were crunchy and fresh, the cranberries tangy, the sweet potatoes were soft and melted in my mouth and the honey from the dressing added just a touch of sweetness to the salad. The salad got better bite after bite, the cheese helped to balance out all the ingredients by adding a bit of creaminess to it. I left the cafe feeling content, the perfect amount of full-ness and a container filled with leftovers. The wait for lunch was definitely worth it - delicious
flavors and good company. Plus, an incredible surrounding city of Netivot, where even though I am American, I instantly feel at home. 

Faux Dough

Everyone always has an opinion about the best type of pizza: Ray's famous pizza New York style, sicilian, thin crust, crust with cheese, the list can go on and on. But before you start drooling as you picture a sizzling hot slice of pizza with the gooey cheese dripping off the sides and a crispy crust that breaks apart in your hands, let me stop you there...I like alternative versions of pizza, i.e. pizza without the typical crust. And tonight for dinner was no exception...I was going to make cauliflower crusted pizza. I could hardly contain my excitement when I arrived home after a long, hot and sticky day in the city of Philadelphia. I started the process by splitting a head of cauliflower in half and cutting out the stems, only keeping the florets (flower shaped pieces) from the top and placing them in a large bowl. After microwaving the florets for about 8 minutes, I took them out to cool and began whisking an egg in a separate small bowl. As the cauliflower was cooling, I added the egg into the bowl, a quarter teaspoon of crushed garlic and half a cup of shredded Mozzarella cheese. Once the ingredients were stirred together, I poured the crust mixture into a pan and let it bake in the oven for 15 minutes. The timer beeped in impecable time, the 15 minutes flew by and it was time for the toppings - a layer of tomato paste mixed with basil, three handfuls of sprinkled cheese, thin slices of a juicy red tomato, some chopped scallions and pieces of spinach. The pie went back in the oven for 6 minutes, allowing the cheese to melt and the toppings to cook. It was hard to wait the short amount of 6 minutes, the aroma of the bubbling cheese and pungent garlic wafted through the house. When the timer went off, I raced into the kitchen and pulled the pizza out of the oven and could hardly contain my eyes and tastebuds, the cheese had melted into a white stringy bed as it peaked out through the luscious red color of the tomato, the bright kelly green scallions and the dark forest green spinach. Instead of a hard and heavy taste of breaded crust, the cauliflower was light and fluffy, the garlic flavor seeped through the vegetable toppings, the tomatos were soft, the scallions added a bit of a crunch. I had one slice, then another and then picked the toppings off the cheese, I could not stop myself, it was really good. In my opinion, it is safe to say this was the best type of pizza I have ever had. You can eat the pizza with anything, but mine went well with a glass of Rosé, bottoms up!

Thai This

There are certain types of ethnic foods that I believe should be eaten sporadically: Chinese, Japanese, Indian, just to name a few. However, there is one exception: Thai food! When you ask me what my favorite type of ethnic food is, I will 9 times out of 10 say: Thai. Tonight I invited a friend over for dinner and you will never believe what we decided to make...THAI FOOD (surprise)! After searching long and hard for a Pad Thai recipe, I stumbled upon an easy vegetarian Pad Thai dish and we got straight to work...well, the abbreviated version (with ingredients we had in the house). First, I boiled a heaping amount of white bean thread noodles, that turned to a translucent clear after they were cooked. Then, we got to work on the sauce. If you are an avid Thai eater like me, you know that Thai food has flavor and flair, with a robust spiciness. We took a 1/4 cup of soy sauce, 2 scoops of chunky peanut butter, two halves of one freshly squeezed lemon (the recipe called for lime), 4 individual packets of white sugar and 2 tablespoons of Siracha (a red tangy hot sauce). We whisked the mixture together and began to sauté half of a chopped white onion in the wok, carefully adding half a block of white spongey tofu. We cooked the ingredients down and added the bean thread noodles and peanut butter and soy sauce mixture with a small forkful of garlic and some chopped scallions for more flavor. I picked up my chopsticks (feeling in an authentic mood) and took my first bite, which was filled with a spicy kick from the Siracha and a creaminess from the peanut butter. The soft bites of tofu were light and fluffy. The flavors paired perfectly - both salty and sweet. I finished my first plate and went back for seconds, excited for the leftovers that will be waiting for me at lunch tomorrow. It was thai-tally delicious.

The Dairy Dream

On a recent trip to the supermarket I bought some beautiful ripe red strawberries. I wanted to make something cold, sweet, creamy, fresh and fruity and came up with a great combination for a light dessert or snack. I washed, hulled and halved some juicy strawberries. Then I opened a container of plain greek style yogurt and drizzled in some honey for sweetness. Next, I took a knife and spread the yogurt on top of the strawberries like icing until it covered the entire half. Then for a crunch, I sprinkled miniature chopped walnuts on top of the layer of yogurt. I placed the sliced yogurt covered strawberries into a container with a lid and put them in the freezer for about four hours. After returning home from a long walk, later in the day, I was hot and wanted something to cool me off. I pulled out the container to find the strawberries frozen solid. I plopped a frozen strawberry half into my mouth. The yogurt melted to a creamy liquid and a crunch from the nuts, the taste was soothing. The snack was a dairy dream, filled with delicious flavor.

MexiKosher

Salsa and guac for breakfast? Only with a side of pita chips. This morning I was doing a cooking demonstration with homemade salsa, guacamole and pita chips. To start, I gathered all the ingredients - 5 on-the-vine tomatoes, 1 sweet onion, 2 avocados, 2 cloves of garlic, 1 jalapeño pepper, 2 limes, salt, pepper, onion powder, and a handful of Cilantro.
I took a large blue cutting board and a serrated knife and got to work on the salsa. I sliced and seeded the tomatoes before cutting them into smaller pieces and placing them on a paper plate. I peeled the skin off the onion and chopped it up into tiny chunks. I took the dark green jalapeño, sliced it in half, seeded it, combined all the pieces together and carefully slid my knife back and forth through the chops of pepper. Once all the ingredients were cut, I combined them in a medium-sized glass bowl, sprinkled on some salt, squeezed on some lime juice and freshly chopped Cilantro as a garnish. I spooned together all the ingredients as the bowl sparkled from the bright colors of the vegetables. The fresh scents permeated the kitchen.
Next came the guacamole - I began with mashing the avocado together with a spoon, making it into a thick consistency. I added a splash of salt for flavor, fresh lime juice and again, freshly chopped Cilantro to add an authentic tangy Mexican flavor.
After a half hour of fresh ingredients preparation, it was time for the pita chips. I pulled the pita apart into halves and then cut them into triangle shaped chips. I placed the chips in a tin-foil dish and sprinkled on the flavors - garlic powder, onion powder, salt and pepper. I placed the tin in the oven on 400 degrees for about 12 minutes and waited for them to turn crispy.
And FINALLY, it was time to eat! There were four other women there for the demonstration and we were all anxious for the taste test. The crunch of the pita chip was an ideal combination with the creamy guacamole. And the salsa was a whole other story - the flavors were a blend of perfection. The pungent taste of the onion, the sweetness of the tomato, and the acidity of the lime mixed with the jalapeño, which added a kick of flavor, leaving a fiery sensation in our mouths.
A savory, flavory breakfast replacement with a Kosher twist.

Bowl-ing The Perfect Game

It was 50 degrees and sunny in downtown Boulder, Co and my friend and I were in need of a "rush". What type of rush, you may ask? A rush bowl. "Rush bowls" is the name, a bowl of blended fruit and granola is its game. Located "On the Hill" of University of Colorado Boulder's campus - where I am for the weekend visiting a friend at school. We walked into a little shop with sea blue colored walls and one large menu that covered the nature back walk of the store. My friend and I decided on a "yoga" bowl, blended mango, pineapple, banana, green tea, frozen yogurt and skim milk. Each bowl is freshly prepared and unique in its ingredients. The fruit mixed with the green tea colored the bowl a mint green that layered the bottom of the bowl, with a covering of homemade granola and a drizzle of honey. I dunked my spoon into the bowl of swirly goodness. The first bet was crunchy, creamy, delicious and nutritious. A wholesome bunch of ingredients, with a mellow, mild taste. Each bite of granola was covered in the sweetness of the honey, with the tropical flavor of the fruit. It was a yog-tastic bowl of healthy indulgence, leaving my sweet tooth satisfied and happy.

The Rainbow Connection

After 3 days of Passover leftovers of (chicken, brisket, potato kugel), we were over[the]lefts, it was time for a meal change-up.  In my cousins house with my surrogate family for the week, my aunt and I decided to clear out the refrigerator and make a large salad filled with colors of the rainbow. We started with a white salad dish and covered the plate with a bed of Kelly-green romaine lettuce. Then we moved that over to the side and began the chopping of the vegetables. First came the vibrant purple cabbage, which I sliced into chunks, circular cuts of carrots, "c" shaped cuts of celery and small chopped pieces of a sunshine yellow pepper. Since a balanced meal should have many different food groups - we added ripe avocado slices for the nutritious fats and lumps of crab meat for protein. To finish it off, we sprinkled some sesame seeds on top. Within a mere 10 minutes of preparation, a salad masterpiece was created. And then came the taste-test, the crisp bites of lettuce, the crunch of peppers, carrots, cabbage and celery mixed with the creamy bites of the avocado, the flavors were to die for. The crab added a soft, delicate sweet taste. This salad was the perfect diversion from my repetitive Passover meal choices.  Leaving me satisfied and excited to eat the left-overs the following day.