Polaroids at the Beach














Recipe: Yogurt and Fruit Popsicles

 This is the perfect thing to do with those berries and fruit sitting in your fridge getting a little too ripe to eat out of hand and you don't have enough to justify heating up the whole house making jam. As usual, no measurements for this recipe!



Overripe Berries or fruit, washed and trimmed

Yogurt (I used plain but you could use any flavor)

Optional: sweetener of your choice,vanilla extract, lemon juice

1. Mash fruit to the chunkiness you prefer. You can also add some sweetener if your fruit isn't sweet enough. I added some lemon juice to brighten the flavor.   2. Spoon alternating layers of fruit and yogurt into the popsicle molds. 3. Freeze overnight.

4. Be the really cool mom who lets her kids have popsicles for breakfast.


Recipe: Moroccan Carrots

As part of my goal to master my favorite Shabbat and Yom Tov recipes, I'm happy to announce that Moroccan carrots are done! This one took a bit longer because it needs a bit of watching during cooking. There is such a fine line between undercooked, perfect and overcooked. You'll be happy to note that I've added quantities to this recipe, but as with most salads, you need to adjust the seasonings to your taste.


6 Carrots, peeled and sliced on the diagonal

3 Cloves of garlic, chopped

3/4 teaspoon Paprika

3/4 teaspoons Cumin

1 tablespoon honey or sugar

3/4 cup water

3 Tablespoons Chopped parsley

Extra Virgin Olive Oil

Lemon juice

Salt 1. Put carrots, garlic, paprika, cumin, honey and water into a small pot and bring to a boil 2. Lower heat to low and cook with lid askew until carrots are tender and glazed. (I start checking at 10 minutes and it usually takes 12-15 minutes.) 3. Add parsley and add salt and lemon juice to taste. (Use a light hand on both because you don't want to end up thinning the glaze out with too much lemon juice.) 4. Drizzle with olive oil before serving.  

I'm republishing my recipes from Tripletly Blessed here. New ones are coming soon!


Recipe: Matbucha

I've always liked matbucha, but when I was pregnant with the girls we went to catered sedarim and they had the best matbucha. Spicy, fresh, not oily or salty. I packed away a lot of it and dreamed of replicating it. I tried a few times but it never worked. Last Pesah we went to the second seder which was catered by the same caterer. I was so disappointed in the matbucha, though. It wasn't the same. So I decided to master matbucha. It only took me two weeks to get it right and it is delicious!
bell peppers (I use mostly red, but you can put some green or yellows in there, too.)
1. Coarsely chop up equal amounts of tomatoes and peppers. You don't have to be too picky about seeds or skin, but I try to get as much of the white membranes out of the peppers. You can be careful about seeding the jalapenos if you don't want it too spicy or just add it all in. Remove skins from garlic.
2. Place tomatoes, peppers and garlic into a wide pan. The wider the better because it will make the cooking a lot faster. Sprinkle with some salt, but not too much. I use a hefty pinch of coarsely ground sea salt.
3. Cover and turn the heat on high until you hear the pan start to sizzle. Then turn to low and cook. And cook. And cook. You want to cook it until everything is really soft. See how the pepper bends easily and the skin punctured? That's what you want. It took me about 90 minutes to get to this point.
4. Uncover and turn the heat up to medium-low or medium so that the juice bubble very lightly. Cook some more until the juice is just about gone. It took me another two hours. I usually make this in the evening so I refrigerate it at this point. You can do that or keep going.
5. Put the cooked peppers and tomatoes into a food processor and pulse until fairly smooth.
  6. Taste and add salt as needed. Enjoy with challah, matza, crackers or just a spoon and bowl.


I'm republishing my recipes from Tripletly Blessed here. New ones are coming soon!


Recipe: Fried Gefilte Fish

This is one of my signature dishes. I'm not sure where the idea came from, but everyone I've told about it or prepared it for has never heard of anything like it. Purchase the frozen gefilte fish loaf of your choice. Let it defrost for about 20 minutes. You want it soft enough to slice but not totally defrosted. I like Ungar's.  I can usually get 15-18 slices out of a loaf.   Prepare the usual schnitzel set-up. Egg, breading of your choice and a bit of oil warming in a pan.   When the oil is hot, dip a slice of fish into the egg and then into the breading and then slip into the pan. Turn when browned. When the second side is browned, evacuate to a draining rig. I like a cooling rack over a paper bag-lined jelly roll pan. Serve with salads. Even though it wasn't Monday, my girls wanted their muffin tins.

A few reasons I really like this dish is that it tastes fine cold, you can easily make HUGE batches at a time and freeze them and if you don't over cook them then they are still moist after being in the oven or on the platta for Shabbat. It is also a good dish for people who don't like fish. It was the only fish I could eat when pregnant and I've had children who don't eat fish ask for thirds. In fact, there have only been two guests who haven't eaten this dish. One doesn't like onions and the gefelte fish loaf has onions in it and the other one was allergic to sesame seeds and I had used a breading with sesame seeds.

I'm republishing my recipes from Tripletly Blessed here. New ones are coming soon!