A quick corn recipe this time. Polenta has an interesting history in Jewish tradition – like other maize products, it really only became a thing after corn was brought from the New World in 1492. Polenta and similar corn porridges like mamaliga and gomi became common in certain pockets of the Jewish world: Italy, Romania, and Georgia are primary among them. Unlike rice, breads, and noodles though, there was no broad swathe of cornmeal-eaters. Georgian gomi tends to be white; Romanian mamaliga tends to be mushier, and Italian polenta tends to be firmer.
I made this casserole back over the summer when our internet was out for three days during Isaías, but had the wisdom to write this down.
6 cups cooked polenta (about 2 cups uncooked)
2 ½ tablespoons olive oil or butter + more for greasing
1 medium white onion, chopped
6 cloves fresh garlic, minced
1 sprig fresh rosemary, chopped finely
1 15-oz can cannellini beans, with the fluid
Salt and black pepper to taste (I find the goat cheese adds enough salt.)
1 teaspoon white wine or apple cider vinegar
3 cups frozen spinach
2 cups goat cheese crumbles
If you haven’t already, make the polenta according to package directions. I use Bob’s Red Mill Polenta.
Preheat the oven to 425F. Grease a 9×13” casserole with a very light layer of olive oil or butter.
Heat a large skillet, then add the oil or melt the butter. Add the onions, garlic, and rosemary and sauté for a few minutes, or until the onions begin to wilt.
Add the beans and fluid, salt, and pepper. Stir, then add the vinegar. Bring to a boil, then turn the heat to low and simmer for five to ten minutes, or until the fluid is mostly gone.
Add the frozen spinach and mix in thoroughly, until it is cooked through. Remove the skillet from the heat.
Spoon the polenta into the casserole. Then, spoon the skillet mixture on top. Add the goat cheese crumbles in an even layer on top of that.
Bake for ten minutes, or until the cheese starts to brown. Serve hot.
Shana Tova! I hope you are well and safe in this time. Though I am going to continue to spend much less time on social media, I feel ready to come back and make some blog posts, and some food- and planning-related posts again. I want to do things that I enjoy – without affecting my mental health.
There’s more content forthcoming: a lemonade recipe, a polenta recipe, and a post about dementia among them. But first, I want to talk about a little project that has helped me process this time.
Every day, I write whatever I’m thinking about food into a diary. Often, it is a recipe, with some thoughts about what I made or how I served it. For the first two months, each day was about an ingredient or a method. Later, I started tying food to the politics of the time: to the fight for black lives and racial inequities in food systems, the way fights over the food industry during COVID tied with political assumptions, and how food reflected how reactionary some left-wing claims were. Sometimes, it was just how I was feeling, with a food-related tinge. Disorganized as this may sound, I now have about 28,000 words worth of diary entries from the past six months.
This food diary has helped ground me through the bizarre evolution of this plague. Through it, I am able to track how things have changed – sometimes for the better, sometimes not as much. Furthermore, it’s helped me realize once again the connection between what and how we eat to our political, social, and economic realities. I wrote in April and June about how coronavirus has changed our cooking habits. This diary has given me a glimpse into that on a personal level.
I’m not planning to share more than one post here – the writing is far too raw, and the recipes are written telegraphically. (To give you a sense, I literally wrote “LMFAO it’s going to be sticky” as a transition in one recipe.) But what I will say is that it has helped me – and is likely to be the basis of some future writing. Watch this space.
I was originally going to write a long resource post about how to share food safely and what to make in this time of cautious life. I hold by an ethic of harm reduction: I take it as given that you will socialize and that food will be a part of that, and not always “bring your own.” How to do that safely is something that is useful to know.
I dithered on this post, which was handy, because other resources came out! So in this brief post I will share a few resources, a few foods, and then the blog’s first ever video: a sharing mechanism.
Yes, it is probably safer to “stay home” or to not share food, but realistically, I know that that is not going to happen. So do public health departments. I found the Washington DC guide for cookouts to have a lot of broadly applicable information:
Also, take a look at the Centers for Disease Control’s guidance here. (Yes, I know they got some things wrong early on. But many epidemiologists have said the same things as this.)
Here is an awkward video I made with two of my friends to demonstrate a safe way to serve and share a food at an outdoor picnic. The food is chocolate babka. Thank you to Joe Jeffers and Hannah Cook for starring, and to David Ouziel for filming! The video is captioned. A transcript with or without descriptions of what is on the screen is available on request.
If you prefer a text description of what to do, here it is:
Have one person serve the food. Let’s say it’s you.
Wash or sanitize your hands.
Put on your mask. Wash your hands again.
Put on gloves if you wish – it is helpful for reducing anxiety, and for avoiding things other than COVID.
Set out your serving tools – knife, cutting board, etc.
Cut/make a serving and place it on a plate or napkin.
Step 6 feet/2 meters away.
The other person should come and take it.
Step back. Repeat steps 6-8 for each person.
Remove gloves, wash your hands.
Remember to wash your hands between removing your mask and going back to serve any more food. Don’t reuse gloves!
I have spent a lot of time thinking about food during this time. Some of it is because, well, I am always thinking about food. Some of it is because dreaming about food helps me deal with the wildness of the outside world – as I told Ruby Tandoh for a piece in Food52. And some of it is because, well, there is a lot to say. I’ve been keeping what has become a fairly lengthy personal diary themed around food and food systems since the onset of the pandemic, with tons of materials and recipes and thoughts. I am also working on a piece about food sharing in socially distant ways (with video!). Beyond that, though, I have been noting observations I have made – both in my professional work in local government and urban planning, as well as the cooking habits I see in my away-from-the-desk life.
A lot more people are cooking, for sure – even as various places “reopen”. Many of these people were far more reliant on restaurants, takeout, and prepared foods before the pandemic; which, though not always leading to restaurants’ closure, certainly made a takeout-centric lifestyle a lot more difficult. So folks turned to the kitchen, and new trends blossomed: sourdoughs, jam-making, homemade pastas, and complex dishes. Others cooked because they were bored; still others cooked their grief away. And even consummate cooks like me, now with more time to cook complicated things we saved for chagim and birthdays, branched out in new directions. (I mastered khachapuri.) For those new to cooking, the sudden imposition of more time, and time at home, provided an opportunity to actually learn some new skills. Some liked the cooking, some did not. But two months in, a lot of new habits might be sticking. That is curious to me, though I’m always happy when more people find joy, solace, or simply something in cooking.
Of course, the consequences from this change are not always positive. For the millions of people who rely on kitchen work, serving, and other food work to pay their bills, the shift to cooking at home can be catastrophic – no matter how virtuous the intent. Then, of course, there is the question of who is doing the cooking at home. Women are still doing far more chores than men in shared households, and that extends to cooking. Increase cooking time without addressing patriarchy, and that’s increasing women’s work. (Cooking is hard!) Then, of course, we should also remember that food safety problems can come from improperly made home-cooked food – not ideal in the time of a pandemic. One is not, actually, necessarily staying safe at home. That said, some people are now cooking more, or cooking differently.
Some of these changes will “stick” for a while. People may cook at home because going out makes them anxious. People may cook at home because that is what they are used to now. People may cook at home because they feel pressure to do so from peers or social media. People may cook at home because that is what they can afford. People may cook at home because they like it. Perhaps it is all of these things. And for those of us in Jewish communities, cooking at home may also happen because all the other wonderful parts of semachot – happy occasions – are so much harder in a physically distant world.
But I have been wondering about what these things mean long-term. One is that I think we will see some of a shift in what kind of cooking is celebrated in social media and popular discourse. The 2010s saw a lot of cooking as a showpiece: the cookies, the stews, the perfect open-faced sandwiches. (Too often without honoring marginalized creators and contributors.) But when people have spent much of a formative moment in their lifetimes cooking for themselves and those in their households, or closest circles, showpieces begin to mean much less. I think, across cultures, that we might see more “home-style” cooking – as loaded and historically complex as this idea is – in which the process and the comfort take a much more central stage. Sure, you will have centerpieces, but cooking now sits in a very different place in many people’s brains.
Cooking is work! And I sense that there is greater appreciation for that now. When you have to cook, for work, or for a family, or for yourself, you start to learn shortcuts and tricks because you know that you do not have the time, energy, or space for the “real thing” – as bullshit as that concept is anyway. A lot of new cooks are coming in, and I think they are coming in with a perspective that is not about cooking something that shows status or looks good – though that is always part of food. Rather, it’s about trying to eat and enjoy it – and the process – even as the world seems to fall apart, and even when the energy to cook isn’t fully or really there.
Perhaps we will shift to a food culture that is less precious – and hopefully, less racist. A lot of this picture-perfect food culture is built on a narrative and process that steals from the work of people of color, and masks the risks and labor of cooks of color across the food industry. I hope that these changes lead some white folks to have greater empathy – and pay more attention to whose food stories are told, and who gets the money from them. I also hope that cooking habits lead people to glorify aspirational cooking a little less, and the fact that food should be for everybody a little bit more. I also hope that, now that some have experienced cooking labor for the first time, that there is more weight and advocacy for the millions of kitchen workers that feed America – few of whom have the luxury to eat the way white pundits tell them to.
But who knows if these hopes will come true? Like the virus, food habits are often unpredictable.
A very simple chard recipe in honor of Shavuot, which is coming up in just under two weeks’ time. It is quite traditional in many Jewish communities to eat plenty of greens on Shavuot, in honor of Northern Hemisphere bounties and the giving of the “Tree of Life” (Torah). I hope you enjoy this recipe, even if the current situation has cancelled other communal traditions.
Rainbow Chard with Lemon and Garlic
1 small onion, chopped
4 cloves garlic, chopped
2 pounds rainbow chard
2 tablespoons butter or olive oil
juice of one lemon
salt and black pepper to taste
2 tablespoons water
1. Chop the rainbow chard as follows: chop the stems into small slices, and then the leafy bits into wider strips and squares.
2. Heat a wide skillet, and add the butter. When the butter is melted, add the onion, garlic, and stem slices. Saute for four to five minutes, or until the onions and stems are soft.
3. Add the lemon juice and salt and pepper – I use about 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper. Saute for 30 more seconds.
4. Add the leaves and mix in thoroughly, then add the water. Saute for about five minutes, or until the leaves are completely wilted.
5. Serve warm as a side dish.
It’s hard to feel like you have “made it” during a global pandemic and a world-historical crisis. The crushing disappointment of not being able to see one’s loved ones, of goals gone and dreams deferred, and of plans spilled out like milk is truly taxing. And even for me – I have things pretty good, compared to most – it can be rough, with all the uncertainty and being far from my partner and my mother. So I have turned to the familiar comfort of cooking, and to a dessert that is at once very assimilated and very Jewish: chocolate cake. When I eat my cake, I – like many other Jews since the 1880’s – can feel like, for a moment, that I have “made it.”
One way that chocolate became a status symbol was through cake. Home baking became far more common in the 19th century, with new types of ovens coming into homes and a more ready availability of sugar, dairy, and sources of fat. Middle-class families often served – withthe assistance of domestic labor – cake as a way of being “civilized” or showing off their success. Jews were no exception – this was also a time of fervent assimilation into certain norms of decorum and class across Europe and North America. (Reminder: assimilation is not necessarily a bad thing.) The earliest Jewish-authored cookbooks I found in online archives to contain chocolate cake recipes are German-language examples from the 1880’s; English-language examples follow a decade later. By the early 20th century, respectable Jewish housewives on both sides of the Atlantic, Ashkenazi and Sephardi alike, were expected to make – or direct a domestic worker to make – chocolate cakes. In a short time, such cakes became a keyword for luxury and comfort, and began to be served on Sabbath tables and at major events. Since then, different communities have developed different chocolate cakes. Yiddish-speaking bakers in interwar New York often baked certain loaves from Yiddish-language cookbooks, just as well-off Salonican and Cairene Jews educated in French-language schools made decadent cakes in their homes. Italian Jews had chocolate cake recipes, too, for special occasions. By the 1950’s, most Jewish cookbooks contained at least one chocolate cake recipe – and chocolate had found its way into traditional cakes that originally did not have chocolate, like marble cake and sour cream cake. A chocolate cake was not only a food of deliciousness, but a potent symbol of success and plenty for many. I think we all know people for whom that still rings true today.
This assimilation of delicious cake shows how a food can become Jewish. A food is introduced, then tried because it means something in wider society, and because it looks delicious. (In this case, is delicious.) Other Jewish folks start making it, and soon, the food has a meaning in Jewish communities – even if it is not “authentic” per se, or shows off how well assimilated someone is. A few years later – well within the lifetime of an adopter – the food then becomes common across some spectrum of the Jewish world. Chocolate cake shows how creative people can be – and how even ordinary, Gentile foods can be infused with meaning in Jewish communities. You can see a similar process with coffee cakes, lamb stews with chestnuts, and potato salads. Even p’tchaprobably started as an imitation of a nobleman’s dish introduced by the Tatars to Central Europe.
Chocolate cake is a mechayeh– something that gives life – in this time. It is sweet, and tasty, and those are sources of solace enough. But I also think that we can eat it as a sense of worth and achievement: that whatever we are, we are enough, and that we have done a lot – each in our own way. It is also a reminder of the creativity and good taste of our grandparents and great-grandparents in the Jewish world – and that having a community that can find joy in such simple pleasures is having “made it” indeed. You have decades of chocolate cake being used for solace and celebration in the Jewish world to back you up. Stay safe, and eat some cake.
And now, a cake.
I based this recipe on one by Deb Perelman at Smitten Kitchen, but simplified it to not require a mixer – and to add chocolate from chips as well as cocoa powder. I also added some things from a fluffier recipe at TasteMade. The red wine adds a lovely warmth. Going for simplicity, I left it unadorned and cut the sugar slightly. I like these straightforward, comforting cakes as the sign that I made it. Serve it with whatever you want though – I’ve had mine with homemade ice cream, and a simple sour cream glaze would work well too, as would whipped cream or a lovely dusting of powdered sugar. However you eat it, I hope you feel like you have “made it.”
Chocolate Red Wine Cake
Adjusted from recipes by Deb Perelman and Tastemade
6 ounces/170g salted butter (about ¾ of a stick)
⅓ cup semi-sweet chocolate chips
⅔ cup white sugar
¾ cup red wine
3 large eggs, room temperature
1 ⅛ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 ¼ tsp baking powder
¼ tsp ground cinnamon
Oil or butter to grease the pan
Preheat your oven to 325F/165C. Line the bottom of a round 8” or 9”/20-23cm cake pan with parchment paper, then grease with butter or a non-stick spray.
In the microwave or a bain-marie, melt the butter and chocolate chips together. (I use the microwave – cut the butter up, mix with the chocolate chips, and microwave for one minute on high in a microwave-safe bowl, then stir together.)
In a large mixing bowl, whisk the butter and chocolate mixture with the sugar until thoroughly combined.
Add the red wine. Mix in thoroughly, with the whisk.
Add the eggs. Mix in thoroughly, with the whisk.
Sift the flour, cocoa powder, baking powder, and cinnamon together. (You do not have to do this but it distributes the cocoa powder more evenly.)
Fold the flour mixture into the mixing bowl with the wet ingredients with a wooden spoon or a mixer. You can also whisk them together, but make sure that everything gets incorporated properly.
Pour the mixture into the prepared pan and spread evenly.
Bake in the oven for 30 minutes, or until a toothpick comes out clean. Remove from the oven, and then flip onto a cake rack after cooling in the pan for 20 minutes. Let cool for about 30 minutes, at least, before serving. Serve with whipped cream, ice cream, powdered sugar, or on its own.
Thank you to my housemate AJ Faust for conducting User Acceptance Testing on this recipe.
This recipe was updated in March 2021 based on additional experimentation.
Stars are footnotes and appear at the end of the post.
Greetings from Maryland, where I am safely ensconced and riding out our strange new reality. I miss my partner, in New York, and my family, but I am okay. I hope you are managing and keeping safe.
With the ongoing crisis, I have been thinking a lot about differential access to food, and how it plays out in a pandemic situation for folks with different experiences, often marginalized ones. There are authors who have already written very eloquently about these effects from the point of view of class, race, and gender – and I strongly suggest you read these pieces too! I want to talk, today, about how these access points can play out for people with disabilities.* Specifically, I will talk about the acts of getting, storing, and making food to eat in this context.
When I wrote my piece about disability in the kitchen, the blog’s most-read article to date, I did not foresee that we would be dealing, two years later, with a global pandemic. At the time, I was working on accessible communications for a government agency; now, I am doing graduate work in urban planning, focusing on aging and disability in the built environment. Even the way I talk about my own autism has changed. And, as I research topics from public restrooms to sidewalks, I keep returning to that piece I wrote about disability in the kitchen. Now, when I watch all of our food habits change in line with the virus, enabled by technical innovations, I note that people with disabilities still face barriers to coronavirus cooking. These barriers come right alongside the threats to disabled people’s lives from rationed care, the lack of access to many remote services on which disabled people rely, and the housing problems many disabled people face.
We should remember that disability intersects with other marginalized identities. Disabled people of color face particular and often more intense barriers to access, and often lack access to services more than their white counterparts. This lack extends to access to food – be it living in food deserts or not having an accessible grocery store nearby. Gender, too, plays a role: women, non-binary people, and transgender people often also have difficulty accessing services. And class plays an overarching role. People with disabilities are far more likely to be poor and to rely on inadequate “safety nets”; many people cannot afford food during a normal time. So now, many of the interventions well-off abled people take for granted – grocery delivery, food delivery, or being able to purchase two weeks’ of food at once – are more difficult or impossible for many disabled people. Not to mention that inadequate housing and kitchens particularly affect poor disabled people – especially people of color with disabilities.** People incarcerated in “group homes”often have no autonomy over their food at all (or anything else). The inability during a “normal” time to afford a house with accessible food storage or appliances is doubly problematic when there is no accessible way to store, cook, or save large quantities of food.
But these problems start even before we get to putting food away. Let’s walk through the process of going to a grocery store, buying food, bringing it home, storing it, and cooking it in this time.
Barriers start with the simple act of getting to the grocery store, or getting groceries delivered. Of course, some people with disabilities cannot safely leave their homes during the pandemic, and that situation itself is an enormous barrier. Many people with disabilities, including those who can leave, rely on public transit or paratransit to go to “essential services” like supermarkets, and routes and service have been gutted in many areas. As a result, what was a one-hour trip might now take three. Sidewalks, already badly maintained and narrow, are difficult to practice social distancing on – especially if you cannot wheel on dirt or safely on a busy street! Many grocery stores that are open have visitors line up on inaccessible barriers for entry, or are located in difficult-to-navigate and often dangerous areas. These challenges are added to on the return trip with the difficulty of carting food while achieving any of these tasks. Food delivery can cost more money that many disabled people do not have, and not to mention, anecdotes indicate that some things do not seem to make it into delivery baskets right now. Furthermore, many delivery services’ communications are inaccessible, be it badly-designed websites or demanding telephone calls some people cannot make. So, many people with disabilities rely on friends or family to assist with groceries – but this relies coordination, and often gives other people undue power over what that disabled person is eating. The “well-meaning” (but actually inappropriately controlling) family member might not, for example, get those sour cream ranch chips that make lockdown that much more bearable for their relative.
Other barriers exist once you enter a grocery store or supermarket. Of course, many grocery stores are inaccessible, with narrow aisles and steps, loud equipment that triggers sensory reactions, and broadly impossible to navigate for blind people. Coronavirus adds another layer: the need to socially distance means that you move a lot, but some people move more slowly than others. Standing in line for an hour, as occurs in many places, is not possible for some people. Social distancing is more difficult or impossible for people with cognitive disabilities, especially given the type of mental processing such distancing requires. On top of food shopping, that can become very difficult without cues in the store. The worry about viral spread, often dismissed for grocery stores, is quite real for immunocompromised people. Masks make it harder for Deaf and hard of hearing people to communicate with store staff and other shoppers, because facial expressions and lip-reading become impossilbe. And, of course, shortages play a role too. If you, like many disabled people, have food sensitivities or allergens, and your mainstay foods are out of stock, you may find shopping more difficult. Not to mention that markups on common food items may make them unaffordable to many people with disabilities.
Once someone returns, or has food delivered, how do they store it? Refrigerators and freezers are often inaccessible for people with disabilities – especially wheelchair users and people of short stature. Food packaging is usually inaccessible to blind and low-vision people, who often have to relabel all of their food once it comes back into the house. With the larger grocery hauls that result from less frequent trips away from home, this task becomes longer, and more tiring. In addition, cabinets, especially those meant for food storage, are also often not accessible for wheelchair users. When one is limited to a certain amount of space, storing two weeks’ worth of food can be an insurmountable challenge, as a result of poor, inaccessible design. (Even a design that is pretty: if it is not accessible, the design probably is not good.) Many disabled people live in housing that already was inadequate for food preparation and storage. Furthermore, for many people with cognitive disabilities, the challenge of sorting and storing food,*** already present before the pandemic, becomes even more taxing with the new amounts of food and the different rations required during the pandemic. And, of course, let us not forget that people with suppressed immune systems are at higher risk of contracting coronavirus from packaging, if it is transmitted this way, with far worse results.
Then, of course, there are challenges familiar and new about planning and cooking meals. All of the usual barriers impeding disabled people’s freedom in the kitchen are still there: unusable counters, dangerous stoves, inaccessible sinks, and so on. But the necessitated reliance on cooking makes it that much harder if things get messed up – something that also matters for recipients of food assistance. In addition, planning meals can be a difficult task – and planning them for as much as two weeks is often extremely difficult for people with cognitive disabilities. Furthermore, many of the pre-prepared ingredients that make cooking more manageable for people with disabilities – pre-cut vegetables, canned fruit, and little herb sachets among them – are in short supply at many groceries. Some disabled people may not be able to, say, safely chop an onion in their kitchen.
For many disabled people, this paradigm is particularly exhausting. Some disabled people already work with lower levels of energy or higher fatigue than other people. Most disabled people have to do the honestly tiring work of figuring out how to move around barriers, to navigate inaccessible spaces, and still get what they need. In the age of coronavirus, that can be especially tiring. And so the added fatigue, the accumulated tiredness, the “lack of spoons,” becomes yet another barrier for food access. Even – especially for people who cannot leave their homes right now. The worry and the coordination of food access alone can be exhausting – on top of which, all these other issues may apply.
You may notice, when reading, that many of these issues are not specifically about coronavirus itself. Of course not – the built environment that harms disabled people was already there before the pandemic: access to food sources was still blocked, transport was still an issue, kitchens were inadequate, cooking was difficult, fatigue still occurred. The point is not that these barriers to food and cooking are new for people with disabilities. The point is that the coronavirus crisis amplifies them, to a point of being even more impactful and dangerous.
I wonder, from a personal and professional perspective, how we can address these issues in a post-pandemic world. What sort of transport structures and changes will we need to put in place to consider food access and service access for people with disabilities? What changes need to be given additional oomph? What new requirements will supermarkets, grocery stores, housing, and other services need to meet during construction? Some of these standards already exist, but some will be changed. After all, disabled people, too, will be making changes to their lifestyles after the pandemic – and that choice will necessitate some new design standards, be they wider supermarket aisles or more food storage space than before in an accessible kitchen. These are all to be determined, and hopefully, will improve upon the current paradigm, which is unacceptably inaccessible.
*A note to readers: I tend to be ecumenical about using “person-first language” – people with disabilities – and identity first language – “disabled people,” though I tend to prefer the latter since it points out that people are disabled by the societies around them. This idea is called the social model of disability. As an autistic person, I find myself switching when I even describe myself. That said, I know many people with disabilities prefer person-first language, and as a compromise, I switch between the two now. For certain disability communities, there are proper protocols: The descriptor Deaf people is always identity-first in English, the descriptor people with cognitive disabilities is always person-first in English. These rules are based on community decisions. Please do not use “differently-abled,” as it implies that there is something wrong with being disabled!
**The first folks to be listened to on issues affecting disabled people of color are disabled people of color themselves. For a clear explanation as to why, and the intersection of race and disability, see this fantastic piece by Imani Barbarin. Ditto for issues affecting women with disabilities, disabled transgender people, and working-class disabled people. I should not be your primary source here!
***Resources by and for people with cognitive disabilities often expressly discuss pantry storage and food purchasing. However, many assume regular grocery access – which may not be possible during the pandemic.
A lot of you are learning to cook for the first time with this social distancing that we all have to do because of the coronavirus pandemic. I want to write relatively little on that, and instead provide a recipe matrix you can use for easy meals with long-lasting goods.
The recipe matrix consists of three sections: a separate carbohydrate section, identifying plant matter, proteins, and spices, and a way to combine them. As a note, for all combinations, you will need onion and garlic cloves, as well as cooking oil and vinegar.
Rice and pasta keep for a long time, as do potatoes, tortillas in the refrigerator or freezer, and bread in the freezer.
Rice: prepare according to package directions. For jasmine rice, I add one and a half cups of water for every cup of rice. Set in a pot to boil with a splash of oil and a dash of salt, then simmer while stirring regularly. If you have a rice cooker, as I do, I strongly suggest you use that.
Pasta: prepare according to package directions. I can’t suggest more than that, because every package is that straightforward. I usually aim for al dente texture when I cook pasta.
Potatoes: my preferred method to cook potatoes is to wash them, then boil them in salted water for 25-30 minutes or until tender to the fork. Then, slice them. Minimal effort and minimal equipment. For new potatoes, or small potatoes, 15-20 minutes will do.
Bread: Make sure bread is sliced before you freeze it! Toast bread from the freezer for about a minute longer than if it was fresh. You can usually defrost bread quickly in the microwave – about 30 seconds for two slices – but it will be much softer. If you didn’t slice the bread, or you have rolls, I recommend defrosting the loaf or rolls in an oven at 350F/175C for about half an hour. Then, slice.
Tortillas: Wrap up to six tortillas in a wet paper towel and microwave for 30 seconds.
Choose vegetables, proteins, and spices
Fresh winter squash, fresh peppers, and fresh whole mushrooms keep for a long time in the refrigerator. You can also use frozen vegetables – I prefer peas, carrots, squash, zucchini, kale, and corn here. Or you can use canned vegetables – my top choices there are peas and corn.
To prepare the fresh squash, wash it, then chop off the top and the bottom, and then chop it in half. Remove the seeds, and then chop into thin, small pieces. You will need to remove the peel from butternut squash first, but you do not need to do the same for acorn squash, delicata squash, or kabocha, so I suggest buying those when you go out for your grocery run.
To prepare the fresh peppers, wash them, then chop off the top. Remove the seeds, and then chop the remaining pepper into small pieces.
To prepare the mushrooms, wash them, then chop into small pieces.
All you need to do for frozen vegetables is to massage them in the bag until they are broken apart.
All you need to do for canned vegetables is drain the contents.
The easiest protein in this circumstance is a can of beans – all you have to do is drain out the fluid, and you’re ready to go!
The other protein I recommend is tofu: drain a block or two, then chop it into small cubes. Firm tofu works best.
This recipe does not really work with meat or fish.
The spices should vary based on your vegetables. Always add a teaspoon of salt and half a teaspoon of black pepper. For sweeter vegetables like squash and pepper, I recommend using (ground) cinnamon, ginger, nutmeg, curry powder, allspice, sugar, and/or red pepper flakes to taste. You can also add more salt or black pepper too. For mushrooms or frozen savory vegetables, use oregano, thyme, red pepper, paprika, or rosemary. Soup powder (avkat marak) works well here too.
Ratio for every two to three servings
Carbohydrates: one of: 1 cup raw rice, 8oz/225g raw pasta, 2-3 medium potatoes, 4-6 slices of bread, or 6-8 tortillas
Vegetables: 1 squash, 1-2 bell peppers, 1.5-2 cups mushrooms, 1 8oz/225g can vegetables, or 8oz/225g frozen vegetables
Protein: 1 8oz/225g can beans or 8oz/225g tofu
Spices: should add up to about 1-1.5 tablespoons
Make your carbohydrate separately. Get started with rice, potatoes, pasta, or defrosting bread in the oven now. Tortillas and bread in the toaster can be done after you’re finished cooking.
Chop ½ a medium onion and two cloves of garlic.
Place a medium saucepan over high heat, and add a drop of water. When the water sizzles away, add enough oil to just cover the bottom of the pan. Add the onions and garlic and sauté for one minute, moving the onions around with your spatula. When your onions start to wilt, add the spices and mix in thoroughly. Sauté for 30 more seconds, and then add your vegetable, and mix thoroughly. Then, add 1 tbsp of vinegar – apple cider vinegar or white vinegar will do. Sauté for two more minutes, and then add the protein. If you are using fresh vegetables, add a few tablespoons of water. Mix thoroughly, and when the mixture starts to boil, lower the heat. Stir regularly until either: the squash, peppers, or mushrooms are soft, or the canned or frozen vegetables are thoroughly cooked. Serve over or alongside the carbohydrate.
Here is a simple, straightforward cookie recipe. This type of rolled sugar cookie shows up often in American Jewish community cookbooks from the 1950’s, 1960’s, and 1970’s. Though such recipes are often dismissed as a sign of “assimilation,” I think they offer a lot of knowledge about exactly how Jewish folks, and mostly the women who were doing most of the cooking, were still trying to maintain community ties and get people to communal events in this new framework. Besides, there is no shame in enjoying a cookie.
I did not see a cookie of this specific flavor in the books, but I have made a variant of these a few times in the past months, and was quite happy with the result. You can make a dairy-free/pareve version by using oil and one small egg instead of the milk, or use a plant-based milk and oil for a vegan cookie.
½ cup (3.5oz/100g) granulated cane sugar + 2-3 tbsp for rolling
⅔ cup maple syrup
1 tsp vanilla extract
2 tbsp whole milk
2 cups (8.5oz/240g) white flour
2 tsp baking powder
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground allspice
½ tsp ground cloves
Preheat your oven to 350F/175C. Line two cookie sheets with parchment paper.
Cream together the butter and sugar in a large bowl until combined. You can use a pastry knife or an electric hand mixer. Here is a guide for how you can do that with a wooden spoon if you have neither.
Add the maple syrup, vanilla extract, and whole milk, and mix until combined.
In a separate bowl, sift the flour, baking powder, and spices together.
Add the flour mixture to the butter mixture and work together with the pastry knife, spoon, or hand mixer until combined. You should have a sticky but pliant dough.
Pour the 2-3 tbsp of sugar for rolling onto a plate and spread it evenly.
Take a piece of dough and roll it into a 1 inch/2.5cm ball. Then, roll it briefly in the sugar until covered. Place it on the parchment paper. Repeat until you use the dough – spread the dough balls about 2 inches/5 cm apart.
Use a fork to lightly “squash” each of the balls.
Bake for 10-13 minutes in the oven, or until the cookies are brown but not burned on the bottom, and the cookies are solid but still soft.
Remove from the heat and let cool for 15-20 minutes before serving. Store any remaining cookies in an airtight container or bag for up to four days.
Thank you to my classmates, colleagues, housemates, and boyfriend for trying several iterations of this recipe.