Well well well, here I am, wine in hand, index finger on the keyboard (I lie, I'm using a few more fingers to type), and am feeling excited and completely unqualified to be writing my own blog. My husband, Kohnny, says that's the whole point of a blog - to share your insecurities and vulnerabilities with the world. So welcome Mumma Kohnny to the wide world of blogging. ..."Where to start? What to measure? I called up my Bubby who answered with pleasure..." (an excerpt from a kids book called "Way Too Much Challah Dough") I really need to get out more.
I thought of the name "One-Handed Chef" when I had a flashback to when my oldest, Eli (now 4) was 20 months, and I was flipping hamburgers with one hand, nursing my newborn with the other, and making sure Eli wasn't falling off the bar stool with my foot. I don't feel like a martyr, I'm just trying to get through the day. 2 years later and I'm still getting through the day, thank God!
I love cooking. I love food. I am not a professional but I shlepp beyond a tonne of nachas when I have guests for the Holy Shabbos who say that my challah is the best they've ever tasted, or that the cholent is perfect, or when my kids eat salmon and whole wheat couscous? I think one of the best feelings is watching people enjoy your craft. One of my crafts is cooking. I often ride my instinctive wave in the kitchen, much to my husbands delight, where even the most mundane of eggs and baked beans with instant coffee is greeted with a "how do you do it?" type of response. Thanks to him, I have the confidence to write about my life, cooking and food.
My themes will mainly be Jewish, slightly Asian, quick and easy, dappling in organic and whole foods, wherever possible. I don't like the idea of using machines, a good hand wash, and getting dirty is where i thrive.
My husband often attends farbregens, where a group of like-minded (or not) men gather to integrate Torah and Chassidic concepts into their soul. They drink vodka and/or whiskey, eat herring and pretzels, sing niggunim, share insights, and get real. Kohnny always says that the best way to prepare for a farbrengen is not to prepare. That's my style. To be aware that food needs to be created, but to go with the flow of produce residing in my kitchen.
In saying that, I'm slowly learning that preparation is the key. Its taken me a long time to integrate my mothers meticulous food planning nature into my fairy-ish, disorganised head. I like it that way but my Mum is really an inspiration, and an awesome cook as is my mother-in-law, but more on that later.
I don't have a lot of time on my hands so some days it might be more about literally getting to the shuk (fresh produce marketplace) or the local fruit store to buy spinach than writing my blog, but I will aim to update as much as possible. I am also hopeless with money management. I spend pretty much all of my money on food so if you're looking for budgetry tips, you will have to read a blog about money management. However, for the creative types, you can for sure modify - within reason of course (salmon is salmon, after all).
I want to learn how to post pics, site people's recipes, and I for sure welcome comments and critiques about this blog (yes my spelling and grammar sucks I KNOW).
Most importantly, like being a good mother to your children, you have to trust your instincts.
I leave you with my first recipe - and this is proudly my own (making up the quantities and measurements as I type - let me know how it goes for you):
Easy Coconut Pumpkin Soup
1 tablespoon of cooking oil
1 white or brown onion, peeled and diced
1.5 kg of pumpkin (or butternut - whatever looks good), peeled and cubed
a dash of curry powder
teaspoon of sea salt
1 can coconut liquid
1 teaspoon of Massel chicken stock powder (My Mum brings this in from Australia as I like the MSG-free stock powder). You could substitute with other stock powders or onion salt with a dash of tumeric.
water
chilli flakes, to serve
Saute onion, sea salt, and curry powder for 5 minutes, Add pumpkin, chicken stock, and continue mixing until the pumpkin is coated with the spices. Add enough water to just reach the tip of the pumpkins, being careful not to drown them or the soup will be too watery. Bring to boil, then cover and simmer until pumkin is soft. Puree with a hand blender. Drizzle in the coconut milk and mix well. Adjust seasoning. Garnish with chilli flakes, heat and serve.
Serves about 8-10.
