Author: chanie

Strawberry Limonana

Limonana is a frozen minty lemonade that is popular in Israel. With tart lemons, sweet sugar syrup and fresh mint, it’s the perfect icy drink for a hot and humid day. I had to put my own twist on it, so I included frozen strawberries, for added color and delicious berry flavor.

When I had first planned on writing this post, it was supposed to be about all things summer. About the sticky, humid weather here in Brooklyn, and how to beat the heat on these unbearable days. I had plans to woo you with coffee ice cubes and frozen grapes. But all that changed.

Yesterday, I went to see Jamie Geller off to Israel at a goodbye party sponsored by Nefesh B’Nefesh. Jamie, if you don’t already know, is the author of the Quick & Kosher cookbooks, as well as the face behind Joy of Kosher. She is making aliya with her family, and chronicling her journey in a series of webisodes, titled “Joy of Aliyah”. The first two episodes have covered Jamie’s announcement, and “The Lift”. Joy of Aliya is real and raw, taking you along for the ride through the milestones of the aliya process.

I was speaking to Jamie about her move, and how lucky she is to be able to live in the holy land of Israel. I told her about the year I spent in seminary, over 10 years ago, and how it changed my life forever. She encouraged me to take a Nefesh B’Nefesh pamphlet, but I declined. “I don’t need one”, I said, “It’s already in here,” pointing to my heart.

After leaving the BBQ, I was feeling really nostalgic (or should I say, homesick?). so I went to my basement, and dug up my old seminary albums (yes, I admit, I grew up in the pre-digital age). I thought it might be a good idea to capture my experience by posting some pictures on my blog. As I turned each page, the photos pulled at my heartstrings and I felt that deep yearning to return. There is no other place on earth where I have felt such inner peace and a sense of being complete. In Israel, I don’t need to hike Masada, or drive an ATV through the galilee, I need only to walk along the holy city streets to feel as though I’m right where I’m supposed to be. I am sure it is because Israel is the place for which it states, “Eretz Asher Tomid Enei Hashem Elokecha Ba Meireishit Hashana Ad Acharit Hashana“, “Israel is the land for which the eyes of G-d are always upon it, from the beginning of the year, until the end of the year.” The holiness of the land is so palpable, you can feel it with every step (there’s a reason they call it “The Holy Land!”).

As I looked through my pictures, I realized, there isn’t a single one that I could share that would convey to you my heartfelt love for Eretz Yisroel or what it means to me. It’s the feeling of being home, of being where I belong. It’s more than any pictures can show or any words can convey. It’s a soul-thing. And Jamie, it’s still right in here, stronger than ever. Maybe, just maybe, we will meet again soon, in Jerusalem!

Come to think of it, if I did move to Israel, what would my blog be called? Would it be Busy in Beitar, or Busy in Bayit Vegan, or Busy in Beit Shemesh? Oh gosh, so many choices, where would I move? I think I might need that pamphlet after all.

Watch Jamie’s Joy of Aliyah eposides, here.

Read about my return to Israel after 10 long years, here (bonus, beautiful pics!).

 

Strawberry Limonana

1 cup water
1 cup sugar
1 cup freshly squeezed lemon juice
15 mint leaves, or according to taste
2 cups frozen strawberries
3 cups ice
mint leaves, for garnish

Method:

Bring water and sugar to a boil, stirring until the sugar is completely dissolved. Set aside to cool. Once cooled, add the mixture to a blender with lemon juice, mint leaves, strawberries and ice. Blend until ice is crushed into a slushy consistency. Garnish with mint leaves.

 

1 year ago: watermelon ice cubes

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Roasted Beet Salsa

I’m back with another great farmer’s market recipe! This one involves a vegetable that has become a staple in my house ever since I married my husband. I didn’t grow up eating beets. The only time my mom would serve them was on Pesach, in her “vinaigrette salad” (a combination of beets, potatoes, carrots and onions). On the other hand, beets were a staple on my husband’s Shabbos table each and every week. My mother in law serves them up cubed, shredded or sliced and it’s always gobbled up to the very last drop. I have adopted my husband’s love for beets and my kids are growing to love them too!

When I first started making beets, I would boil them like my mother does. But then I learned that the best way to really bring out their flavor is to roast them. My favorite part is that I don’t have to use any pots! I wrap each beet in foil and roast them at 400 degrees until my whole house smells like the sweet purple vegetable.

I serve beets in many different ways, but we always fall back on the most simple preparation – diced with some oil, lemon juice and salt. I also like to slice them into circles and lay them out as a bed for salmon. Sometimes, I alternate the slices with yellow (golden) beets and place them on a bed of arugula sprinkled with pomegranate seeds and orange segments.

I hope this post has inspired you not to leave beets just for Pesach cooking. They are a flavorful and healthy root vegetable that can be eaten raw, boiled or roasted and prepared in a variety of ways. You can even eat the greens that grow from the beets (although some stores remove them). Try them sauteed in olive oil with some fresh garlic!

Other beet recipes on BIB:

Israeli couscous with thyme & honey roasted carrots, parsnips and beets
Roasted beet & orange salad

 

Roasted Beet Salsa

2 medium beets
1/2 red onion, diced
1 jalapeno, seeded and diced
2 tbsp fresh parsley
1 1/2 tbsp olive oil
1 tbsp honey
juice of 1/2 lime
kosher salt, to taste

Method:

Wrap the beets in foil and roast at 400 degrees until fork tender. Let cool and using gloves, gently pull the skin off the beets. Cut the beets into a small dice and add to a bowl. Add onions, jalapeno, parsley, olive oil, honey, lime and salt. Serve over fish.

1 year ago: gefilte fish patties in tomato sauce

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Linguini Lasagna

With the nine days* upon us, we’re all looking for a quick fix dairy dinner that doesn’t require oven time. At least here in Brooklyn, where the weather has been stifling hot and humid.  A nice big salad would make for the perfect meal, but I’ve got kids to feed, and salad is just not gonna cut it. My kids adore lasagna, but all that prep and cooking time is too much on these long summer days. My solution? a one-pot pasta dinner with all the lasagna components. The best part is, you can customize it to include all your favorite lasagna fillings. I knew I did well when I served this up and my daughter’s first words were “this tastes like Bubby’s lasagna!” Use store-bought marinara to save on prep time, or prepare your own original recipe.

What recipes are you serving up during the Nine Days? On my menu this week:

Monday: baked ziti and greek salad
Tuesday: crispy beer battered fish tacos from The Shiksa
Wednesday: light eggplant parmesan (no breading)
Thursday: quesadillas with assorted fillings

For more great Nine Days menu ideas, check out last years post.

*The Nine Days is a mourning period over the destruction of the Holy Temple. During this time, observant Jews abstain from eating meat and drinking wine as well as other joyous activities.

 

Linguini Lasagna

1 box linguini pasta, cooked al dente (see package instructions)
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1-2 cups chopped spinach (if frozen, thaw and squeeze out water)
salt and pepper, to taste
1 jar marinara sauce
1/2 tsp oregano
1/2 tsp basil
1 tsp sugar, optional
1 8oz. container cottage cheese
1 cup shredded mozzarella cheese

Method:

Heat up oil in a skillet and add garlic. Saute until fragrant, but not browned. Add spinach and saute for a few minutes. Season with salt and pepper. Add marinara sauce, basil, oregano and sugar and bring to a boil. With tongs, toss the linguini into the sauce and stir in cottage cheese and mozzarella. Serve immediately.

Variation: For a fun twist on traditional lasagna, break a few lasagna sheets into pieces. Cook until al dente. Use in place of linguini and mix with remaining ingredients.

1 year ago: spinach stuffed mushrooms

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Corn Flake Crunch Ice Cream

I am so excited to be a part of this all new kosher recipe linkup! Each month, the linkup will feature another theme. This month it is frozen desserts. Check out the other great frozen dessert recipes below!

I don’t have an ice cream machine, so when I thought about what frozen dessert to post, I kept coming back to one of my most popular posts, my peanut butter fudge ice cream pie. What makes that recipe so great is the combination of peanut butter and chocolate. Who doesn’t love that decadent pairing? My brother reminded me about another ice cream recipe that my mom used to make that also uses peanut butter and chocolate. Mixed with crunchy clusters of corn flakes and slivered almonds, this recipe is sure to become your next favorite dessert! Feel free to use store bought ice cream or you can make your own.

Corn Flake Crunch Ice Cream
adapted from “The Balabuste’s Choice”

1/2 cup creamy peanut butter
4.5 oz. (1/2 bag) chocolate chips
1/2 cup slivered almonds
2 cups Corn Flakes
1/2 gallon vanilla ice cream, softened

Method:

Preheat your oven to 350 degrees. Spread the slivered almonds out on a baking sheet and bake until toasted and brown, about 10 minutes. Set aside. Add peanut butter and chocolate chips to a pot and stir over medium heat until melted. Stir in slivered almonds and corn flakes. Pour the softened ice cream into a 9×13 pan and fold in the cornflake mixture. Freeze for several hours.

You may serve this in scoops or cut into squares and garnish with chocolate syrup and slivered almonds.

1 year ago: fruit skewers with dipping sauce

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Snap Pea, Corn & Red Currant Salad


Sometimes, you don’t have to think up a recipe, it just writes itself. When I came home from Kelder’s Farm with these delicious farm fresh ingredients, I knew I had to eat them exactly how I picked them – raw. No red currant jelly or snap pea stir fry. Just a simple recipe to bring out the freshness of the ingredients.


With no cooking involved, this salad comes together in no time. Because the produce is farm fresh and in season, it’s naturally sweet, so you don’t need much to bring out the flavors. I seasoned it simply with oil, lemon, salt and pepper and the results were light and refreshing. The tart currants are the perfect balance to the sweet corn and the raw peas add a brightness to the salad. With it’s beautiful colors and crispy sweet taste, this salad makes the perfect addition to any summer meal!

Snap Pea, Corn & Red Currant Salad

16 oz. sugar snap peas
1 cup fresh corn
1/2 cup red currants*
1 small red onion, diced
1 1/2 tbsp olive oil
juice of 1/2 lemon
salt, to taste
freshly ground black pepper, to taste

Method:

Trim the ends of the snap peas and cut them on the diagonal. Add the snap peas, corn, currants, and onion to a bowl. Season with olive oil, lemon juice, salt and pepper.

Variation: If you don’t have red currants available, you may substitute with raspberries or pomegranate seeds.

1 year ago: sushi salad II

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