♦ Keeping Your Parents Entertained

Posted on December 11, 2013 by estherschuster

Dear Shaina,

I loved all the pictures of the menorahs in glass boxes…so different from here where we are constantly trying to explain that Chanukah is a minor holiday…as if that isn’t obvious enough in this world of Santa Clauses and reindeers.

I so missed having you here for the holidays. You always bring something fresh and fun…like the time you mandated that we could only bring a used or new gift from our house (no shopping at the store) to exchange at our family/friends Chanukah party…and that people could steal someone else’s if they liked it better than the one they chose. It was hysterical! We vowed to do it every year, but you haven’t been home on Chanukah since and the rest of us just can’t seem to get it together. We did, however, eat enough latkes to last the whole year and…yes, I finally hung Chanukah lights…and you weren’t even here!

Two couch surfers stayed with us last week, thanks to your offer of our house. Apparently, you are on some listserve of socially conscious young people and saw a request for couches along their route across the country. Once you checked her out and learned that she worked with one of your friends in DC, you told her she could get a reference on us from him. Your DC friend, and a group of thirteen college kids he had led on a spring break work trip to New Orleans several years back, had stayed with us on their way home, again, per your coordination. Dad and I decided that we would have led pretty boring lives if you hadn’t been born.

I am serious. You have led us to countries we would never have visited, you exposed us to foreign flavors and cultures and you introduced people into our lives who, like you, have stimulated us and provided us with a measure of hope for the future. We thank you for letting us horn in on your adventures and giving us a glimpse of a world we most likely would’ve missed had it not been for you.

I know it can feel like a burden to be an only child and I don’t want to add to that burden in any way by suggesting that you are responsible for filling our lives. Your engagement in your own life and your commitment to your own pursuit of happiness is gift enough to us.

Plus, we get all the collateral benefits without the risks, challenges or hardships. So, thanks! Keep up the good work of keeping your old parents entertained.

Thanks for sending Tan’s herbed rice recipe. I had some fennel I had to use so I tried it. It was so delicious! Dad wants to know when I am making it again. I made it with preserved lemons (Nahum’s recipe) instead of lemon juice. Preserved lemons are my new favorite food discovery…you get all the lemon freshness, without the sharpness. I use it in everything that calls for lemon. It seems like we get a little taste of Israel every day.

After a brief heat wave, we got really cold weather. Dad dragged all the plants inside, started splitting wood and stoked up the wood stove…and I started cooking a huge pot of veggie chili…same as always.

I hope you’re staying warm. Miss you and love you.

Love,

Mom

xoxoxooxooxoxoxoxo

Nahum’s Preserved Lemons

This is a great way to use up a lot of lemons and have them on hand for a variety of uses. I use them in anything savory that calls for lemon juice and zest. Although they are layered in salt, they don’t seem to add a salty flavor, only the true essence of lemon..

3-4 smooth medium skinned lemons, washed thoroughly (if the skin is too thin, they will be mushy, if too thick, they will be bitter)
Coarse Kosher salt
1 glass pint jar

Slice off ends of lemon and discard. Cut lemon into very thin slices and remove seeds. Layer in a glass pint jar, sprinkling Kosher salt between each layer. Pack the lemons tightly in the jar until it is full and put the lid on tightly.

Leave it in room temperature. Once brine starts to accumulate in the jar, turn it upside down.

After three to five days it will be ready. It can be refrigerated at this point and used for a couple of weeks. The longer it stays, the more picklish (and less “fruity”) it will be.

If you want to spice it up, add sweet or hot paprika to the Kosher salt and you will have Moroccan Preserved Lemons

Tan’s Tomato Salad

I served this at Thanksgiving dinner and people went back for seconds. I used Kumato (Brown tomatoes) and Campari tomatoes. It is a ridiculously easy recipe and is light, flavorful and satisfying…and I even forgot to add the olive oil!

1 pound of your favorite tomatoes
1/2 cup pitted Kalamata olives
1/4 cup chopped green or purple onions (optional- I added these)
Preserved lemons or Moroccan Preserved Lemons
salt and pepper to taste

Just combine coarsely chopped tomatoes (any kind) with finely cut up preserved lemon, black olives and some salt and pepper to taste. Set aside for a while and add some olive oil before serving.

One Pot Vegetarian Chili (a big pot)

No matter how I start out, this chili always ends up making enough for a huge crowd with leftovers to be frozen for later use. This combination of vegetables reflects what I had in my refrigerator plus a few things I picked up at the grocery store. The recipe and quantities are very flexible and accommodating to individual tastes and desires, so don’t feel like you have to follow this recipe precisely. Just get out your biggest soup pot (6-8 quarts) and start creating!

2 Tablespoons of olive oil
1 package tofu ground “beef”, regular or taco flavored
3 carrots, chopped
3 stalks celery, cut up
1-2 large onions, chopped
2 fresh peppers, green, red, yellow or orange, cut up
1/2 pound baby portabello mushrooms, cut up
2 teaspoons minced fresh garlic
5-6 cans (14.5 ounce) diced tomatoes
4 zucchinis, cut up
4 yellow crookneck squash, cut up
2 cups frozen corn kernels
2 cans black beans, drained (or you can cook your own dried beans, any kind you like)
2 cans red kidney beans, drained
Cumin, Chili powder, garlic and salt to taste ( a good taco or chili seasoning mix can be used)
Aged Cheddar Cheese for topping (optional)

Cut up all vegetables in small or bite sized chunks.

Heat oil in a large 6-8 quart soup pot. Sauté tofu, onions, carrots, celery, peppers, mushrooms and garlic in olive oil.

Add canned diced tomatoes and remaining vegetables and beans and cook at medium heat until thoroughly heated. Add spices to taste. Lower the heat and cook until liquids are reduced and mixture is thickened. This could take a couple hours. Taste and adjust seasoning frequently.

This chili can be eaten as a thick soup or placed in a casserole and topped with cheese and rebaked in the oven at 350° for about 45 minutes or until hot and bubbly. Serve with a salad, French rolls or fresh cornbread and you have a hearty winter meal.

◊ Deep Fried Judaism

Posted on December 5, 2013 by shainashealy

Dear mom,

I just ate the best sufganiya (donut) of my life. It was warm… crisp and golden on the outside and doughy on the inside… filled with salty caramel cream. My Chanukah in Israel has been full of lights, songs, sticky fingers and young faces dusted in sugar. I love that my religion commands the indulgence of deep-fried sugary foods as a mitzvah.

I’ve eaten pistachio, raspberry, chocolate, strawberry and dulce de leche donuts… cauliflower, beet, sweet potato, corn, spinach and zucchini latkes.

I’m only trying to make up for years of underestimating the spiritual significance of fried foods. Back home I was told that Chanukah isn’t a big deal… that Americans overemphasize the celebration only to compete with the Christmas spirit around us. But Chanukah (and its donuts) are fo’serious in Israel. I swear the air smells like a deep-fryer.

Rambam says: “We already have an established custom to make sufganiyot (doughnuts) which are sweet baked goods and this custom is an ancient one of our fathers since these foods are boiled in oil, to commemorate the miracle that occurred to that flask of oil.”

We conquered the Greeks and kept our tradition burning. This greasy goodness is important to the Jewish people, I repeat as I indulge in just one more jelly-filled donut.

Of equal importance to donuts are the lights. Menorahs in glass boxes attached to walls, stacked on top of ledges and and displayed on plastic chairs illuminate dark alleys throughout Jerusalem. Wicks fueled with olive oil glow like America’s lit-up reindeer with added holiness. Children and families gather around the light to sing, pray and dance. Chanukah streets are romantic.

But today is the last day of Chanukah and my gut-spirit is finished. Our cousin, Tan, made the best, most fresh-tasting cold rice salad a few weeks ago. I snagged the recipe from her and made it along with layered sweet potato and beet purees for a Thanksgivukah meal I shared with friends. I’m just thankful that both of these dishes are post-Chanukah cleanse appropriate … I’m craving veggies after 8 holy days of saturated fats. At least in Israel I’ll avoid the Christmas cookie spell that invades American offices and schools at this time of year, Baruch Hashem.

Hope your Chanukah was special too! xo,

Shaina

Ps. See some of my favorite menorahs below the recipes

Zesty Herbed Rice Salad

Prep time: 35 minutes

Serves: 5 – 7

2 cups colorful rice (I used red – or purple- in this recipe. You can also use brown)
3/4 cup raw fennel (or celery if you’re on a budget), finely chopped
2 large green onion bulbs, finely chopped
3/4 cup fresh mint, finely chopped
3/4 cup parsley, finely chopped
1/2 cup slivered almonds
juice and zest of 3 large lemons
3 tbs olive oil
1 1/2 tsp salt (more if needed)
plenty of good black pepper
1/4 cup golden raisins

Combine rice with 2 1/2 cups of water bring to boil over high heat. Then, reduce heat and let simmer for 20 – 25 minutes. Once cooked, allow to cool (you may want to prepare it a day before serving to allow plenty of time to cool).

Meanwhile, toast slivered almonds in a toaster oven or skillet until golden brown and fragrant and set aside. Then, finely chop fennel, green onion, mint and parsley and set aside. Mix olive oil, salt, pepper, lemon juice and lemon zest and set aside.

Right before serving (and once rice has reached room temperature or cooler), mix oil and lemon, herbs and fennel, almonds and raisins into rice. Garnish with any additional herbs, almonds, or sprinkle of lemon zest. Enjoy cold.

Nutty Sweet Potato and Beet Layers

Prep time: 1 hour
Serves: 10 - 20 people as a side

Sweet Potato Layer:

1 scant tsp olive oil
1 tsp cumin powder
2 tsp cinnamon
dash of cayenne powder (to taste)
5 large sweet potatoes, boiled and peeled
juice and zest of one orange
4 tbs crude tahini
1 tsp salt (or more)

Beet Layer:

(similar to the beet puree I posted here, but less walnuts and more olive oil)

4 largebeet, roasted and peeled
black pepper
salt
juice and zest of one lemon
1/2 cup walnuts
3 tbs olive oil

For garnish:

pumpkin seeds
chopped parsely
drizzle of olive oil

First make the beet layer (it’s messier). Combine all ingredients in food processor and puree until smooth.

Add more olive oil as needed. Set aside.

For the sweet potato layer, heat spices in olive oil over low heat until fragrant. Then, combine all ingredients and mash with the back of a large fork until smooth. It’s okay for chunks to remain.

When you’re ready to serve, spread a thick layer of sweet potato puree on a serving dish. Top with an equally thick layer of the beet puree. Garnish with pumpkin seeds, chopped parsley and a drizzle of olive oil. Serve with pita chips, crackers or thinly sliced apples. Eat leftovers next to yogurt for breakfast… everyone will be impressed.

Some lights around town:

♦ Family, Food and Love

Posted on November 23, 2013 by estherschuster

Dear Shaina,

I was just about to send when I got your letter. You have no idea how busy the life of a retired person can be! This letter is way too long, but I am sending it anyway.

Three weeks ago I was packing chocolate chips and toothpaste to bring to you in Israel. Now I am buying Chanukah gifts and getting ready to cook up a Thanksgivukah feast! My brain is on jet lag trying to absorb all the experiences and feelings and foods that I eagerly swallowed up in Israel. And this living room I am sitting in is so big…and so empty.

It wasn’t this color when I left for Israel!

In Israel we were surrounded by family. The homes and apartments in Israel are smaller than ours, but there was more than enough room as we were welcomed and entertained with food, comfort and unconditional love. It didn’t matter if I didn’t remember all the names and which kids belonged to which grandparents or who was married to who…or how many times I asked. We were one family, with the same eyebrows and similar cooking and eating habits and beautiful children and loud voices and welcoming homes and open hearts…no matter the distance between countries and visits…or the size of the rooms. And why do I think I need so much space in my house?

Amit and Nimrod’s wedding was a grand event celebrating life and love and family and friends in true Schuster style…a spectacular venue, an Israeli gourmet food extravaganza, drink bars, coffee bars, paparazzi style photography (mini-cameras attached to liquor bottles as they were passed around the dance floor and shots were poured), music, dancing and a bride and groom whose love and joy were evident! The invitation said it all…I eat…I do…I dance! And we did until the early hours of the morning. Dad’s knee is better, but I don’t know if he’ll ever dance with me again.

Every day offered up another celebratory event, shabbat dinners and lunches, an afternoon at the beach, a tour of Jerusalem and more large and small family reunions as we reconnected and caught up with the lives of our Israeli and Ukrainian family.

We caught our breath and settled into a fabulous apartment in Jerusalem thanks to the generosity of our cousin and her boyfriend. What a gift…a real kitchen with an oven, speedy wifi, a washing machine and a real Jerusalem neighborhood. Shaina, I loved sharing all of the events with you, but our time together in Jerusalem was a special treat. We shopped. We cooked. We talked.

I loved walking the streets with you in search of breakfast or coffee or some exotic fruit or vegetable. I loved watching you navigate Mahane Yehuda and meeting your spice guy and your tehini vendor.

Israel Market Shaina 2013

We toured your school and got a small glimpse of your life and its challenges. I tempered my worry with my admiration of you, knowing that you will create a place of comfort and success for yourself out of these less than ideal circumstances.

So much of Israel has taken on the habits of America…the skyscrapers, the billboards, the fancy mall near The Wall, Mamila…yet so much in Israel seems so smart…the lights in the apartment hallways that turn off after a few minutes, the large receptacle cages on the street for recycling plastic drink bottles, the drains in every kitchen and bathroom floor and those amazing multi-purpose thick yellow disposable cleaning cloths that are a staple in every Israeli kitchen!

I love the open markets and cafes, the vast tubs of exotic spices and the huge pomegranates that are pressed into glasses of juice right on the street.

I don’t love the brusqueness of everyday Israeli interactions, but I am not exactly comfortable with how accustomed I have become to the sweet smiles and slow talkin’ down here in the deep south either. Israel’s ever-changing landscape and ability to transform a street, a neighborhood, a city…practically overnight…thrust me back into the reality of how painfully imperceptibly slow change is here in Alabama.

I did manage to transport a half-gallon of olive oil, multiple bags of spices and jars of tehini from Israel to my kitchen without spilling a drop…a feat that caused me no small amount of anxiety.

With my new Israeli cookbook in hand (a beautiful gift from family), I am ready to start bringing a little Israeli flavor into these big empty rooms.

Happy Chanukah and Happy Thanksgiving! And I would never think of actually frying a turkey, although you have to admit, it is the perfect blend of the two holidays; one that traditionally celebrates with a turkey and one that celebrates burning oil!

You will be so missed at the table..in the kitchen…and throughout this big old house.

Love,

Mom

xooxoxoxoxoxoxooxoxo

Gali’s Classic Tahini Cookies
I gathered lots of family recipes from Israel. Everyone brought a dish to our Israeli Family Reunion Shabbat dinner and I will share them as I make them. If you haven’t already sent me your favorite recipes, do it now! I want to be prepared to cook all your favorite foods when you visit.

Ready to Eat!!

I love all the flavors and will start with Gali’s classic Tahini Cookies which are very easy to make, very Israeli and a favorite in our family. I think they will make a great Thanksgiving-Chanukah dessert. Might as well start with dessert! Thanks Gali!

350g (3 cups) of self-rising flour*
1 cup of sugar
1 cup of raw tahini
200g (1 3/4 stick) butter or margarine, softened
2 bags of vanilla sugar**
Ready to Bake

*Regular flour can be substituted by adding 1 tablespoon of baking powder and 3/4 teaspoon of salt

**Small bags of vanilla sugar are an Israeli staple.
2 teaspoons of vanilla and 2 tablespoons of sugar can be substituted for two bags of vanilla sugar

Heat the oven to 180° (Celsius) or 350° (Fahrenheit)

Place parchment paper or cooking spray on baking sheet.

Mix together in a large bowl flour, sugar, tahini, butter, vanilla sugar until it forms a homogenous dough.

Right Out of the Oven

Roll the dough in your hands and mold into 40-50 small balls. Flatten them as you place them on the baking sheet about 1/2 inch apart from each other.

Bake for 15-20 minutes until they turn a light golden color.
Take out the baking sheet and let the cookies cool down before picking them up; otherwise they might crumble in your hand.

Be careful not to let the cookies burn. Enjoy!

Ready to Eat!!

Squash and Sweet Potato Soup
Israeli Style
This very easy soup was inspired by the beautiful squash we saw in Israel, the Israeli spices I brought back home and the need to make another soup for Thanksgiving. I always serve two different hot soups as appetizers as people are coming in from the cold and arriving at different times. This soup is very easy, flexible (Israeli code word for anything goes) and hard to mess up.

Soup’s Done!

3 pounds Butternut or any winter squash (amount can vary depending on how much soup you want to make)
1 Large yellow onion cutup
1 pound Sweet potatoes (or carrots or any other vegetables you like)
2 – 3 cups of water
1 tsp salt
Fresh minced Garlic to taste

*Israeli spice mix or a combination of cumin, coriander, cardamom, turmeric, pepper

Garnish with cilantro and sour cream or yogurt if desired

* I used a fabulous pre-mixed spice combination that I got at the market. It contained dried onions and peas (as far as I could tell) and a blend of fragrant Israeli spices.

Options
Raisins, carrots, cinnamon and even a little sugar can be added if you like a sweeter soup. The soup should be a savory-sweet blend of the salty tangy spices with the sweetness of the vegetables.

Bake whole unpeeled squash and sweet potatoes in the oven at 350 on convection bake until they are tender and the skin peels off easily. Baking and peeling is much easier than cutting and peeling raw winter squash. But if you prefer, the raw peeled squash can be cooked in a large pot with the water until tender.

Remove skins and put vegetables into a large pot with water and onion and spices. Add enough water to just cover the squash and sweet potatoes.

Bring water to a boil and then turn down heat and simmer. When onions are cooked, blend soup mixture with a stick blender. Adjust spices to taste. Add water if mixture is too thick. Continue to simmer soup, adding water as needed for desired consistency.

Taste frequently and adjust seasonings to taste. Soup is done when you are satisfied with the flavor and consistency of the soup.

This hardy soup can be frozen for later use and can be modified by adding other vegetables or more squash and cooking and blending. Don’t be afraid to try new spices to vary the flavor.

Savory Corn and Squash Fritters (Thanksgivukah Latkes)
I made up this Thanksgivukah latke in an attempt to combine two dishes, Corn Casserole and Squash Casserole, traditionally served at our Thanksgiving feast with the classic latke always enjoyed at Chanukah. I was surprised at how good they turned out. Lighter than potato latkes, they aren’t quite as bad for you as you might think. Who knows…a new tradition may have been born! The only problem now is, which holiday do I make them for next year…Thanksgiving or Chanukah?

2 pounds raw yellow crookneck squash chopped and drained*
2 cups fresh or frozen corn kernels (defrosted and drained)
2 leeks, the white and light green parts only, chopped
1 cup corn meal or corn bread mix**
1 tablespoon baking powder
1/2 teaspoon cumin
1 clove fresh minced garlic or 1/2 teaspoon garlic powder (optional)
1 teaspoon salt or to taste
Fresh ground black pepper to taste
2 eggs, beaten
Peanut or vegetable oil for frying

* Liquid from drained squash and leeks can be reserved for veggie broth for soups; it freezes well.

**If you use corn bread mix, reduce salt and baking powder by half

Squash Corn latkes 2013

For a spicier option, you can add chopped chile peppers to the fritter batter or experiment with different spices…dill, basil, tarragon

Wash yellow squash and leeks and chop in a food processor until pretty finely chopped. Place in a strainer and thoroughly drain excess water for about 30 minutes. Mix corn and chopped squash and leeks together .

In a large bowl, stir together corn meal, baking powder, spices, salt, and pepper.

In a small bowl, whisk together eggs and whisk into corn meal mixture. Combine squash, corn, and leek mixture with the corn meal and egg mixture and blend thoroughly.

Heat 1/4 inch of oil in a skillet over medium-high heat. Drop batter by spoonful into hot oil. Fry on both sides until crisp and brown. Drain on paper towels.

Serve with traditional latke toppings…sour cream and apple sauce or…

Top with your favorite salsa to spice things up a bit. Or add a little salsa to sour cream.

Sauté some leeks and mix with sour cream, salt and pepper and a little fresh dill for a garden fresh accompaniment.

Try adding some cranraisins or fresh chopped cranberries to your applesauce this year in honor of Thanksgivukah

Plain Greek yogurt can be substituted for sour cream.

◊ Thanksgivukkuh

Posted on November 23, 2013 by shainashealy

Dear mom,

I’ve been waiting and waiting for your reply and can’t hold out any longer. For the first time in decades, thanksgiving falls on the first day of Chanukah… celebrations commence in just 5 days and I have recipes to share!

Vendors in Jerusalem are revving up for Chanukah with stacks of sufganyiot glistening with sugar and dripping with red jelly. I’m banking on the Chanukah goodies in Israel to fill the void of not being home for Thanksgiving, but I know it won’t work.

For me, the flavors of our Thanksgiving are easy to recreate; it’s the spirit that I will miss… especially the spirit of one tradition I wouldn’t dare repeat outside our home, the “women’s Slivovitz shot.”

I remember hosting holiday meal after meal at our home back in the day – the men sat around sipping cocktails, you women busied yourselves with mealtime preparations and us kids ran around recklessly. Just before serving the meal, all the ladies in the family discreetly downed shots of Slivovitz (plum brandy… 50% alcohol?) in the kitchen. You stumbled out with big platters of food and goofy smiles.

Shots of Sliv evolved from necessity to ceremony (who am I kidding? It’s still a necessity)… Now, before each holiday meal, all women gather in the kitchen with shot glasses full of Slivovitz (and grape juice for the girls) while the men stand around us. They applaud your toast and root for us women. I always feel pride as we down the liquid fire together.

I’ll say it again: our family is special.

Please don’t taint our blog with your deep fried Turkey recipe. Happy Thanksgivukkah!
xo,
Shaina

To bring some Thanksgiving flavors into my life here, here’s a recipe for Chanukah sufganiyot that invite Thanksgiving nostalgia: Baked Pumpkin Spice Donuts (sorry Israelis, I know that baking donuts is a total insult … But it’s the only way I’ll be able to stomach Chanukah and Thanksgiving indulgences all in the same week!).

Baked Pumpkin Spice Donuts
Makes about 20 donuts
35 working minutes, 140 total minutes (including rising time)

1 packet active dry yeast (2 1/4 teaspoons)
1 1/3 c slightly warm (not hot!) milk
1/3 c pumpkin puree
2 tbs butter (melted)
2/3 c sugar
2 eggs
5 c all-purpose flour
1 tsp nutmeg
1tbs cinnamon
1 tsp ginger powder or 1 tbs fresh shredded ginger
1/2 tsp ground cloves
1/2 tsp allspice
1 teaspoon salt

Stir yeast into 1/3 cup of warm milk. Mix the remaining cup of milk with butter, sugar and pumpkin puree, and then add to yeast mixture. In an electric mixer bowl, whisk the eggs, flour, spices and salt. Beat the dough with an electric mixer dough hook for 3-7 minutes. If the dough is too sticky, add more flour.

Once the dough is formed (it shouldn’t be too sticky and should pull away from your hands easily), knead it a few times and place it an oiled bowl. Cover and let rise in a warm place for an hour (similar to the process of making challah).

When the dough has grown, hit it down and roll it into a 1/2 inch thick sheet on a floured countertop. If you have a doughnut cutter, great. If not, use a large glass or 3 inch cookie cutter (I used a wide mouth mug) to cut the dough into circles. Use a smaller glass or cookie cutter to cut a hole in the middle of the circles.
Cover a baking sheet with parchment paper and line the circles on top. Cover with a cloth and let rise for 45 minutes. Preheat oven to 375 degrees.
Bake donuts for 8 -10 minutes until tops are browned. When done, sprinkle with sugar, cinnamon and/or nutmeg, or enjoy plain.

For another healthy-ish Thanksgiving twist on a Channukah classic, try Zesty Cranberry Yogurt in place of sour cream on your latkes. It’s great with old fashioned latkes, but with sweet potato latkes…. omg.

Zesty Cranberry Yogurt
Serves 10 as a sauce for latkes
Prep time 25 – 30 minutes

2 C cranberries (fresh or frozen)
3/4 C chopped dates
Zest and juice of 2 oranges
1/2 tsp clove powder
1tsp cinnamon
1/2 C dried cranberries of raisins
1/2 C toasted walnut pieces
2 C plain greek yogurt (whole fat always tastes better, but feel free to use fat free if you want to same caloric space for latkes and other Thanksgivingkah treats)
1 tbs orange zest for garnish

Cook cranberries, dates, orange juice and zest, clove powder and cinnamon on low heat for 15-25 minutes until berries’ skins break apart. Remove from heat and allow to cool. Once cool, remove from heat and let thicken. Stir dried cranberries/raisins and walnut pieces into mixture.
Stir resulting cranberry sauce into greek yogurt and garnish with orange zest. Eat with latkes in place of sour cream for a Thanksgiving twist on a Channukah classic. Use leftovers as a complimentary topping for savory sweet potato dishes. Or, drizzle cranberry sauce over yogurt and granola for a zesty breakfast or midday snack.

◊ One World One Family

Posted on November 4, 2013 by shainashealy

Dear mom,

You are in Israel and I am in class. I’m a terrible student … I just can’t wait to be with the family. All I have to do is get through the next few classes and readings before I see you in two days!

I’m looking forward to Amit’s wedding, but the nerd in me is just as excited to simply be surrounded by my family. The abundance of us together at the same time (for the first time!) in Israel is part of an important story. I’m grateful to live it. And if the legacy of family tradition is carried in the way we party, the wedding will be out of control.

I’m also excited for you to be in Israel again. I know you’ll love the food and I’m curious to hear your perceptions of the country’s daily beat. When I walk the streets of Jerusalem there are times I feel right at home and others when reality flips my comfort zone upside down. Will you experience what other Jewish visitors from the US talk about — a feeling of returning home? Or, more similar to my experience, will being here make you question your sense of belonging to any place? Living in Jerusalem makes me wonder if sense of belonging to a place is something that we’re taught to feel entitled to… and what kind of devotion, adoration, havoc that feeling might trigger. If you run out of things to think about during your time here, sense of belonging is a good one. But I’m certain that won’t happen. Your days will be too crowded with loud family, tasty salads and stunning vistas.

In the least, Abe’s embarrassing family slogan creation – One World, One Family. Schuster, We Know No Borders – vindicates a share of my own search for belonging, particularly among our small American cohort. That’s why our family story is important to me.

See you SOON b’eretz!

xo,
Shaina

The best thing about eating in Israel is the salads. Breakfast salads, lunch salads, dinner salads… small, diverse and plenty! In the words of dear friend Dr. Ayla Pelleg, salads are exciting because every bite is a new adventure!

You’ll see what I’m talking about in a few days if you haven’t already.

In Israel, tuna salads are staple, weirdly for breakfast and especially among students like me for its affordable (in time and shekels) protein. When I was a kid, my favorite lunch was a tall stack of tuna- saltine cracker-tuna- saltine cracker. What I probably enjoyed most about this lunch was the animal-like crumble of the stack after such careful construction.

I’m (mostly) over my childish impulse to destroy, but am still tweaking my all-time favorite tuna salad. Below is my Israel inspired concoction colored with eastern spices and bright veggies.

Shelves in the market feature unfamiliar spices… I experiment with a new one after each visit

Spicy Tuna Salad with Lentils and Arugula
Serves 4 – 7 people

Spice mix

¼ cup tomato paste
4 cloves garlic
1 teaspoon cumin
1 teaspoon coriander seeds
1 green chili, stem and seeds removed
3 tablespoons good olive oil
1 teaspoon sea salt

Salad

2 cups French lentils, prepared (boil with salt)
3 5-ounce cans of albacore tuna
4 tablespoons spice mix or to taste
2 cups carrots, finely grated
½ red onion, chopped
4 handfuls of arugula, chopped
3 eggs, boiled and sliced
Salt and pepper to taste
Handful of parsley, roughly chopped, for garnish
Handful of pumpkin seeds, toasted, for garnish

To prepare spice mix, add all ingredients into a food processor and puree into thick paste. In a large bowl, mix lentils, tuna, spice mix, onions and carrots. If desired, add a drop of olive oil to loosen the mixture. Right before serving, toss tuna mixture with arugula and sliced eggs. Add salt and black pepper as needed. Garnish with pumpkin seeds and parsley and serve chilled with good bread or crackers. Refrigerate any unused portion of the spice mixture for other salad dishes.

** If you don’t eat fish, add another handful of lentils (or an additional egg or slices of avocado) … the salad works without tuna. The lentils, carrots and arugula carry plenty of substance. Experiment and tell me what you learn.

♦ Bringing A Bit Of Home

Posted on October 27, 2013 by estherschuster

Dear Shaina,

Reading your letter tugged at my heart a bit. I know that you’ll be fine, but I could feel that familiar trepidation that accompanies new beginnings. You’ve done this many, many times…and by now, you know what to expect and how to get through it.

When you went off to overnight camp for the first time at age nine, your letters proclaiming your homesickness and pleading with us to rescue you (if you love me, you will come get me, RIGHT NOW!) nearly did us in. By the time we came to retrieve you from your suffering, you were sitting on your bed getting a last game in with a new camp friend and told us that you would be finished in a few minutes…as if your trauma were some figment of our overly enmeshed parental imagination.

It is your way…to acknowledge your discomfort, to endure it, to master it…and to reap the rewards of your choices, as challenging as they may be. Most people are unable or unwilling to tolerate the discomfort of the unknown and unfamiliar. Their fears, the fears that come with being in this world, become the all too narrow parameters that define their lives. You learned, at a very young age, that you can be afraid and still engage with the scary…and survive…and thrive. You came to trust the power and capacity of your internal resources.

So, now is the time for sitting and listening, you say…

I spent much of my twenties moving too fast, doing too much and obsessing about reaching the finish line…whatever that meant. I was older than you when I first began to understand the importance of sitting and listening…to my self and to others. It was a life lesson…and life lessons are ongoing. You already know…sitting and listening can be a really good thing, although not as easy as it seems.

Dad and I are at the beach…one week before we leave for Israel. I am beginning to gather your list of random items…Yogi teas, Ghiradelli cocoa, the nalgene water bottle with the happy face, a mesh laundry bag like the one you took to camp…eagerly looking forward to bringing you a little bit of home.

I am not yet back into any routine with all this coming and going. Thanksgiving and Chanukah have converged and will arrive on the heels of our return from Israel. I am already thinking menus and guests..mostly the usual…with a few Thanksgivukah tweaks. Got some Mushroom-Barley soup (with shiitakes) in the freezer and made a squash casserole last week. I am already missing your presence at the table…and your food innovations.

I will try to get my fill of you while in Israel, but I don’t expect to succeed. At best, I will get a glimpse of the subtle changes that new experiences inspire and the adaptations that you have made to your new life…one refrigerator and no oven?! You do have amazing adaptive resources!

Love,

Mom

xoxoxoxoxoxoxo

SUMMER SQUASH CASSEROLE

Prep time: 45 minutes-1hour
Cook time: 1 hour
Serves 8-10 as a side dish

May be prepared ahead of time and baked or reheated before serving.

Can be frozen and served later for a winter supper with soup and salad or for brunch alongside lox and bagels.

This recipe is a compilation of several recipes that I have modified over the years in search of the perfect squash casserole. It comes out different every time based on the quantities and types of ingredients I have in the house. I have made a variety of substitutions to make it a little healthier, but I love it best when it has lots of butter and aged cheddar cheese topped with seasoned bread crumbs. For a gluten free casserole, leave off the bread crumbs and top with extra cheese or make a topping with your favorite nuts and cheese.

Wash and cut squash, onion and carrots into chunks and cook in salted water until vegetables are cooked through and soft. Drain vegetables well (broth from cooked veggies can be saved and used for a soup base) and put in a large bowl and mash with a potato masher or stick blender.4-5 pounds yellow crookneck squash

1 large onion
2-3 carrots
Salt
2 tablespoons butter
1 ½ -2 cups grated aged cheddar cheese
½ cup sour cream (Greek yogurt may be substituted)
1 clove fresh garlic minced or ½ teaspoon garlic powder
Salt and pepper
2 eggs
1 cup seasoned bread crumbs or crushed crackers
2 tablespoons melted butter

While mashed vegetables are still hot, add butter and grated cheese and mix thoroughly into hot squash mixture. Add sour cream and garlic and salt and pepper. Add 1 cup (more if you like) grated aged cheddar. Adjust seasonings to taste.

Set aside remaining ½ cup cheese for topping.

Lightly beat 2 eggs and blend into squash mixture.

Preheat a 9” x13” glass baking dish with one tablespoon of butter in the oven.

Mix bread crumbs with a tablespoon of melted butter.

Pour squash mixture into the preheated, greased 9×13 glass baking dish.

Top with breadcrumbs and remaining cheese.

Bake at 350° for 45 minutes to an hour until top browns and casserole is bubbly and slightly browned on sides.

Allow to set for 10 minutes before serving.

◊ Seated and Listening

Posted on October 18, 2013 by shainashealy

Dear Mom,

I’m relieved that you’ve adopted a mushroom log to fill my absence… it’s important to have something to feed and water (don’t forget about dad).

I too have barely cooked since I left home. My kitchen here is one fridge and four burners between five girls. I know a transition to this from three fridges all to myself at home is possible, but I need time to adjust. On the upside, my veggie-chopping view is the same one you get in postcards of Jerusalem… my kitchen window looks out over the Old City.

kitchen table view

from my room

No matter how breathtaking the views, adjustments are never easy. My schedule feels so not me… I spend most of my hours absorbing information rather than creating output. I’m itching for dirty hands already. Typically, I channel energy by producing – painting, taking photographs, cooking, writing – but here I sit in class, read and listen. It’s not my style and I’m scared that I don’t know how to do it… though I admit that the practice is probably exactly what I need.

jogged up a hill to here

It’s painful to be seated and listening for most of the day, especially when what’s being said takes 100% of my brain power to decipher. I want to run away to the market and get lost in samples. Once again, why am I here?

Inhale. Exhale. I’m only here because why not? Because challenges can be good for the soul. Because listening skills are important.
xo,
Shaina

ps. A tip for the shrooms: Soak them oil infused with fresh herbs overnight… they’ll soak up a ton of flavor and will be great chopped up with nuts or in salads.

Another thing I’ll have to get used to is life without an oven. I did without one in India, but its absence here is unexpected. How will I endure the week without my Sunday afternoon mass-veggie-roasting ritual? This recipe is a tribute to what once was.

Whole Grain Back-to-School Carrot Muffins
Prep time: 45 minutes
Yields 24 regular muffins OR 48 mini muffins

This is a quick, easy clean-out-the-pantry muffin. When I was first presented with the opportunity to move to Israel, I freaked. I met with my decision-making goddess for a consultation and in return I developed a special a back-to-school muffin recipe for her (she has two young children and was looking for a breakfast idea that she could easily and quickly throw together before carpool). Now that I don’t have access to an oven, all I can think of is these muffins. They would be perfect brain food for between class breaks. Packed with protein, whole grains and vitamin A, these muffins are perfect for students and parents of students who need something healthy and hearty to grab before heading out the door.

1 1/2 Cup whole wheat flour
1 1/2 Cup of your favorite whole grain cereal mix (I use Bob’s Red Mill Hot 5 Grain Cereal Mix for its hardy combination of flax, oats, rye, etc. You can also use rolled oats or self-prepared combo of rolled oats, flax meal, wheat bran, etc)*
3/4 cup honey
2 tsp cinnamon
1 tsp nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 ripe bananas (can be frozen)
1 cup plain greek yogurt (if you’re worried, nonfat is ok, but 2% or whole is better)
1/4 cup olive oil
2 large eggs
2 cups grated carrots (or zucchini)
optional: 1/2 cup crushed walnuts, 1/4 c raisins, 1 tbs fresh grated ginger
4 tbs oats or hot cereal mix for topping

Preheat oven to 400°. Combine dry ingredients. Mash banana with a fork until pureed. In separate bowl, combine banana, greek yogurt, oil and eggs. Add flour to liquid mixture and gently stir until just combined. Gently fold carrots (+walnuts, raisins, etc) into the mixture and spoon batter into muffin tin coated with butter, oil or cooking spray. For full muffins, bake for 20-30 minutes – for mini muffins, bake for 15 – 20 minutes.

A few muffin tips: check for doneness with a toothpick early (you don’t want to overcook!); leave some lumps in the batter – over mixing will reduce fluff; cool in the pan for just 5 minutes and then remove so the muffins don’t get soggy; store in airtight container or freeze.

♦ Shaina Moves Out…Shiitakes Move In

Posted on October 10, 2013 by estherschuster

Dear Shaina,

I am having a hard time cooking for two these days. It’s not about the quantity or finding recipes for two. I have always defied portion controlled cooking, opting instead for cooking massive amounts, thereby creating opportunities for drop-in company, future freezer meals, leftovers and creative repurposed new delicacies.

It’s more about having the will to cook for two. It hardly seems worth it. When you were home (or even not always at home) it seemed more compelling to have a meal on the table with all the essential elements…protein, vegetable, grain, fruit. I am perplexed at how even one additional person at the table can make such a difference to my efforts in the kitchen. I haven’t done any serious cooking since you left.

Shaina off to Israel 100213.

I throw a salad together and add some tuna. I make an omelet…with a lettuce and tomato salad…and call it a meal. I take a veggie burger out of the freezer and sauté some onions, add some cheese and…a salad…and that’s dinner. No exotic nuts and spices and healthy grains, no unnameable vegetable curries or pates, no roasted garlic infused vegetables scorching my oven…and not one single leftover. Everyday is a blank food slate to be filled and I just can’t seem to rise to the occasion.

The mushroom log is my only saving grace. I am so glad you have a picture of the log when it was still…well, just a log! It was definitely the best buy of the summer…and the best food(?) purchase ever! I check on my little log every day (more like 3 or 4 times a day) and forward pictures to you of its daily growth spurts.

Shiitakes Are Born!
Day 1 to 5

It makes me feel like a part of you is here sharing this fungal birth experience with me. I tell my log story to anyone who will listen and whip out my iPhone to proudly display its progress. I feel like a new parent. Not quite overbearing and hysterical (your words), but a little like a nutcase!

I have to admit…I miss you…and haven’t quite gotten used to your absence.

The mushroom log is a fine distraction and my sole source of cooking inspiration…for the time being. How much can you do with 15 shiitake mushrooms anyway?

Ready for Harvest

I know I’ll start cooking again…at some point. Thanksgiving/Chanukah will force the issue, if nothing else. In the meantime, it’s a good thing your Dad is so easy to please when it comes to food.

My shiitake mushroom omelet with English Cheddar and fresh basil served with tomatoes and farmer’s market bread made the perfect Sunday brunch.

The garden fresh arugula and mustard greens that I tossed together were the ideal platform for the Persian cucumbers, purple onion, pine nuts and the last of the okra roasted… topped with, of course, sautéed shiitake mushrooms .

The last of the summer okra

I threw on some home-made herb dressing and a little fresh grated parmesan and actually produced a recipe worthy salad! Maybe I am inching my way back into the cooking world…or maybe I just need more than one other person to cook for.

By the time we see you in Israel, you will be settled into student life, babbling in four different languages, friends with every fruit and vegetable vendor in the market and have a collection of strangely filled jars. I can’t wait!!

Love,

Mom

xoxoxoxoxoxoxo

Arugula and Mustard Greens Salad
Garnished with Sautéed Shiitake Mushrooms

Serves 4-6

These are approximate amounts. Modify to your tastes and appetite. Arugula and mustard greens have a little bite and make for a very interesting salad. Other lettuces can be substituted or added.

Herb Dressing

1 Tablespoon sherry vinegar
1 Tablespoon fresh lime juice
1 Tablespoon Dijon mustard
1 Tablespoon mayonnaise
2 Tablespoons olive oil
fresh minced garlic to taste (1/2 tsp or more)
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
salt and fresh cracked pepper to taste

Salad

5 ounces of Arugula
5 ounces of Mustard greens
2 Persian cucumbers thinly sliced
1/4 red onion thinly sliced
1/2 pound fresh okra sliced in rounds (optional)
5-7 shiitake mushrooms, destemmed and thinly sliced
1/4 cup pine nuts, lightly toasted
Parmesan Cheese, freshly grated
olive oil, salt and pepper

Blend all dressing ingredients together and let sit for at least 30 minutes to absorb all the flavors. Adjust the seasonings to taste.

Toss lettuce, cucumbers and onion together in a large bowl and set aside in the refrigerator.

Place cut up okra in a bowl and lightly drizzle with olive oil. Lightly season with salt and pepper. Arrange in one layer on a baking sheet lined with parchment paper. Bake at 400º on bake or 375º on convection bake for about 20 minutes or until lightly browned and crisp. They can be turned once for even browning. When done, set aside to cool at room temperature.

Heat a small amount of olive oil in a pan and add sliced shiitake mushrooms. Sauté on one side until they release moisture. Then move them around and turn over until they are seared on both sides , but still tender. Salt and pepper to taste. set aside at room temperature.

Right before serving the salad , assemble all ingredients. Sprinkle the roasted okra over the lettuce mixture. Add the mushrooms and pine nuts. Drizzle with salad dressing and toss. Add parmesan cheese if desired and serve immediately.

Really Yummy!

◊ Wary But Ready

Posted on September 30, 2013 by shainashealy

Dear mom,

Tomorrow I leave home again. My direction is just as unclear as the last time I left (and the time before that)… the difference is that I’ve become more comfortable with not knowing things. This time, there’s less fear, less adrenaline, less newness attached to stuffing suitcases with this-and-that for life with clouded purpose in a foreign country. A sack of my favorite teas, a quick-dry towel, sneakers and good socks, a down pillow, four cameras (yes I need them all), ear plugs, chocolate chips for the plane, etc, etc… I know what I need.

From the front yard

Living with you and dad has been (uhh… how can a 25 year old with overbearing/hysterical parents word this kindly?)… motivating… but I will miss the small life I’ve rebuilt in Birmingham during these 3 months. I’m already waxing nostalgic over my cooking-gig guided by “clients’” health needs, luxurious ingredients and big counter space along with all the other stuff: family and old friends, long runs through wooded trails, the first ever AL organic cotton, this company. Yes, pour-over coffee joints, Villager Yoga and hipster popsicles (requisite to any urban wannabe) are proof that Birmingham is rising.

Thank you for the luxury to return home and recharge. Each time I leave home I feel sort of like I need to resume fight-mode… Tomorrow I’ll muster a new energy and the next day I’ll turn it up a notch to navigate a new place, new language, new people, new foods (!), new projects. What am I getting into?

Tomorrow opens a new chapter. When I sound ambivalent about the direction of my life, others assure me that I’ll figure it out soon. I’m 99.5% sure that I won’t because what does that even mean?

I’m wary of veering from the path I’ve built to move to Jerusalem because why? But I’m ready… at least for some good hummus.

xo,

Shaina

Right: not edible
Left: will make you see funny things

best purchase of the summer: a shitake sprouting log

These recipes honor the luxury of home-life. I was never able to afford porcini or any other fancy mushrooms when I was out on my own (well… my priorities weren’t right) so I did some mega experimentation at home. I made two dishes with a variety of dried mushrooms (chanterelle, cremini, shitake…) – both vegan and both satisfying: Vegan Mushroom Risotto and Hearty Mushroom Farro. Porcini and chanterelle mushrooms were my fav with intensely earthy, deep meaty flavors. The farro was the best dish of the summer… hearty and toothsome (Arielle taught me that word, isn’t it good?). It’s even better topped with creamy cashew cheese, a rich vegan treat. A pairing of the two = the most luxurious meal ever.

Mushroom Farro

1 cup dried porcini mushrooms
6 cups salted water (or vegetable stock)

1 1/2 cups farro
1 tbs olive oil
1 white onion, chopped
1 lb fresh portabello, shitake, cremini or baby bella mushrooms
Salt
4 garlic cloves, chopped
4 sprigs fresh thyme

good black pepper, freshly ground
Parsley, chopped

Put mushrooms in water and bring to boil. As soon as water boils, lower heat to simmer for 15-20 minutes.
Meanwhile, heat olive oil in large skillet. Add the onions and cook until translucent about 2-4 minutes. Add the garlic, fresh mushrooms (not the porcinis), salt and thyme. Cooking (stir often) about 8-15 minutes, until mushrooms are tender and onions are brown.
On a separate skillet, heat a drop of olive oil. Cook farro in olive oil until fragrant (about 3 minutes) while stirring.
Remove porcini mushrooms from water with a strainer, rinse, chop, and add to mushroom and onion mix.

Add farro to mushroom broth (you should have about 5 cups) and bring to simmer for about 45 minutes or until tender. The grains should be chewy and splayed. If water remains, continue to cook until grain is splayed. When ready, combine mushroom/onion mixture with farro. Remove thyme sprigs and add plenty of fresh ground black pepper. Garnish with parsley (thanks for the idea, mom) and sprinkle with Parmesan cheese if you please. Stir and serve warm!

Creamy Vegan Cashew Cheese

2 C raw (unsalted) cashews or cashew pieces (pieces are usually cheaper), soaked overnight, then drained
1/3 C nutritional yeast (optional)
1/2 tsp good sea salt
spices (you can do ANYTHING! For the mushroom farro, I’d stick with black pepper, but I’ve used a variety of herbs to liven things up in the past. Last time I put in a spicy smoked flavoring… delish!)
1/2 cup water… more as needed

To soak cashews, cover with water and leave for 6 hours or overnight. When ready, drain cashews from water and add cashews and other ingredients to food processor. Puree all ingredients until creamy. The consistency should be like peanut butter, but add water if you want it looser. Chill for four hours before serving. If you like a firmer cashew cheese, strain pureed mixture in a cheese cloth overnight. Discard extra liquid and serve cold.

♦ Schuster Shealy

Posted on September 22, 2013 by estherschuster

Dear Shaina,

I laughed out loud, while shedding a few tears, when I read your response to Dad’s guest post. As if I didn’t know that the predominant gene pool stamped on your DNA had SHEALY all over it…

The minute you were born, after they slapped you to make you cry (Schusters don’t have to be prompted to wail loudly), they laid you down next to me for the first time. I looked into your eyes as you quietly eyeballed me…and there you lay…clearly a mini Allen Shealy replica! As you got older, the comments veered more toward, “We never knew Allen was so pretty.” I was grateful that at least you got my eyebrows!

The Shealy genes penetrated far beyond appearance. By the time you were two, I understood that the die was cast and that I should give up any attempts at trying to mold you in my image, or any other…you were hard-wired. So much for nature versus nurture!

You were quietly cautious and took your time…with everything. You were shy with strangers, easily manipulated by your more Schusterly cousins and adored by everyone! Even as a small child you emitted a sense of calm, loving acceptance and tolerance.

Lest anyone think that you were simply a sweet, adorable child, easily malleable by the prevailing players in your life, that was not the case. The strength of your core, the individuality of your spirit and the stubbornness of your will were apparent and readily available to you when needed.

Your pre-school teachers would place your cubby next to the most out-of-control boy… every year. They knew you would ignore the bad behavior while promoting a sense of calm around you. When you decided that ballet classes and soccer games involved too much public performance for your comfort, you simply stopped, literally in your tracks. I had no choice but to take you home and hope the next activity might be a better fit. Even at the age of three, you would modify the teacher’s model of an art project, creating your own version from some vision in your head…and then other children would copy yours. You were/are a leader, quiet and non-dogmatic, but clearly present.

You are so like your father! Your signature, Shaina Shealy, speaks to your comfort in your genes. However, the impact of nurture has not been totally undercover. I would like to think that some of your creative skills have come from the hands of your Schuster relatives…along with the importance of family, friends and tradition, your love of food and cooking for large hoards of people and, of course, your keen bargaining skills. Perhaps, someday, the Schuster may find its way back into your given name, Shaina Schuster Shealy, no hyphens necessary.

Maybe the biggest challenge for an only child overdosed with love and attention and privilege from two doting parents is to find her own voice. You took that on from an early age. I know you often feel that your path eludes you, yet the thing I am most proud of for you, is that you have the courage to pursue that search. You have learned to trust and follow your voice…wherever it may lead you. Your voice…and your path…may change over time, but you have mastered the process of paying attention to who you are. Despite all the Shealy and Schuster chatter, the Shaina murmurs ring strong.

I sit here in the living room wearing the soft cotton housedress, a gift direct from India from you (it’s what all the Indian mothers wear around the house). You putter around your room identifying the things you will need as you set out for a year of study and exploration amidst the Schuster family ambiance in Israel.

I sit with my own meld of mother worry and pride, an all too familiar feeling. It has been a lightning quick summer filled with kitchen mess, stuffed refrigerators, endless trips to multiple grocery stores…and friends and family…sharing old traditions, trying on new ones…tashlich (casting away of sins) at the farm, new tastes at the holiday table, escaping from temple during Yiskor…the Schusters and the Shealys, together.

Rosh Hashana was an extravaganza of tastes and blessings. You requested Pomegranate Tabouli, a sweet and savory salad that has become a new Rosh Hashanah tradition. As you leave Birmingham for the land of milk and honey…and pomegranates…I hope this dish is a reminder to you of how two seemingly disparate flavors can produce something beautiful, sweet and uniquely flavorful and captivating. This is your dish!

We cooked together, we prayed together and we gave thanks. We looked to the new year with hope and promise. You bring so much that is fresh and honest and spiritual into our lives…making us better than we ever thought we could be. I will miss this time with you…even as I reclaim my kitchen.

I wish you safe travels, new friends, enlightening adventures…and an ever stronger voice!

Love,
Mom
xoxoxoxoxoxoxox

Pomegranate Tabouli
With apples, walnuts and Pomegranates

2 cups flat leafed parsley, finely chopped
½ cup pomegranate seeds
1 cup crisp sweet apples, diced unpeeled
½ cup red onion, diced
1 ½ – 2 teaspoons ground smoked paprika or chipotle chile pepper
½ cup raisins or currants
¼ cup fresh lemon juice and zest from one lemon
⅓ cup olive oil
Coarse kosher salt
Honey (optional)
1 cup walnuts

Mix first six ingredients together in a bowl. Stir in pepper, lemon juice and zest and oil. Season to taste with salt and a little honey if you like a little more sweetness. At this point, the mixture can be covered and refrigerated for up to two days.

In a dry skillet, over medium heat, stir walnuts until toasted, about three minutes. Sprinkle with a pinch of salt. Crush with the side of a knife or in a mortar with pestle until they are in coarse pieces.

Stir crushed walnuts into pomegranate mixture. If mixture has been refrigerated, set it out at room temperature for about an hour before adding walnuts.

6-8 servings