Quick & Kosher Cooking

 

DIY Chai Latte and Giveaway

 

Contributed by:

 

18 comments | Leave Comment

 

I cry…
…when I leave on tour. I actually think it’s getting harder not easier as the kids get older. They understand that I am going, I understand how much I will be missing. How everyday something new, sad, exciting happens to them and I so badly want to be part and privy to it all. My daughter asked “why can’t you have a normal job?” “Like what?” I answered/questioned, “like a teacher” she said (duhhh?!?!). Between us chickens I can tell you with as much certainty as a human being can muster, that I was definitely not born to be a teacher.

When I go to New York for business and events I have some routines that comfort me while I am far from home. My most favorite of which is landing at JFK and heading to Central Perk in Cedarhurst for 2 soy chai lattes. The first I enjoy on site with my egg white omelet and salad breakfast. The second I take to go as I race to my first meeting.


 

Best Recipes for Shabbat Lunch

 

Contributed by:

 

11 comments | Leave Comment

 

The Shabbos lunch menu must feature make-ahead dishes that can withstand the oven-to-fridge-to-hot-plate-to-table cycle with leftovers returning right back to that revolving refrigerator door. Follows are a few of my secrets to Shabbos lunch success.

First thing’s first, the first course. I sometimes serve a bang it out starter akin to the last supper. You’d think that I think that we’re never gonna eat again. But I feel the first course is the most Shabbos lunch friendly and when done right allows to you to satiate the hungry humans around your table and simplify the main – which by all accounts is certainly the trickier of the two.


 

Football Finger Foods

 

Contributed by:

 

4 comments | Leave Comment

 

Tamar thinks my elegant dressed up “Accordion” Potatoes aka Hasselback Potatoes look like footballs. When I developed this recipe for the Passover Seder it certainly wasn’t my intention to serve ‘em up at a Superbowl party, but now looking at it through Tamar-colored glasses I see how it can work for this occasion too.  Get my recipe for “Football” Accordion Potatoes here.


 

Favorite Tu B’Shevat Recipes

 

Contributed by:

 

4 comments | Leave Comment

 

This year Tu B’Shevat, translated as the 15th day of the Hebrew month of Shevat, begins in the evening on Wednesday January 15, 2014 and ends in the evening on Thursday January 16th, 2014.  This “New Year for the Trees” holiday marks the beginning of the slow process when the trees begin blossoming and flowering with new life and new fruit.  In our home we find it especially meaningful to eat something from all of the Shiv’at HaMinim, seven species of the land of Israel – wheat, barley, grapes, figs, pomegranates, olives and dates – that have a special significance in Judaism.

So now that you know what’s what, I’m sharing my favorite recipes featuring each of the seven species.


 

Being Good and Loving It With Poached Pears

 

Contributed by:

 

9 comments | Leave Comment

 

Sometimes I behave. Sometimes I don’t. When I am being good, poached pears taste like a beautiful sweet gift from G-d. A light, pleasant, end to a meal — elegant enough to serve on Shabbos easy enough to prepare in about 20 minutes.

Growing up compote was a staple at my grandparents home – served both as a side to the main or as a sweet dessert. I like to think of my Orange Ginger Poached Pears as a dressed up version of the fruit stew I grew up with.


 

Make Your House Smell Amazing With A Healthy Treat

 

Contributed by:

 

9 comments | Leave Comment

 

On many a cold winter New York mornings I would drop my then 2-year old son off at his play group to the smell of hot, homemade granola.  It was intoxicating.  Sweet and syrupy the power of suggestion was enough to make me demand that his teacher let me taste, just a little, for research purposes of course.  Teacher Rivky as she was known ran the play group out of her home and was all too happy to cater to my “research”.  She was such a giving person and always sent me on my way with a granola care package big enough to feed me and the growing baby in my belly.

I love the simplicity of the recipe and the fact that almost any substitution works.  Instead of raisins use dried cherries, cranberries or blueberries.  Instead of almonds try walnuts, pecans or peanuts.  If you have the palate of a pregnant woman you can just add all of the above.  Warning – don’t burn that precious palate of yours – wait at least 15 minutes for your granola to cool before taste testing, for research purposes of course.


 

Comfort Comes In Many Forms

 

Contributed by:

 

18 comments | Leave Comment

 

In the Winter time no matter what the weather, we all enjoy some comfort.  So many foods make me feel comforted, whether for the memories associated or the flavors they provide, here are my favorite comforting foods.  What are yours?

SWEET:


 

My New Favorite Turkey and Stuffing Recipes

 

Contributed by:

 

7 comments | Leave Comment

 

I will now share with you one of my absolutely NEW favorite recipes – Sour Mash Whiskey-Glazed Whole Roasted Turkey.  I love this recipe and picture so much that I wanted it to be the cover of my new cookbook JOY of KOSHER: Fast, Fresh Family Recipes (William Morrow/HarperCollins 2013).  (Please buy your copy and gift copies, now!  And if you already did – THANK YOU!)   I was out voted only because it said “Thanksgiving” and was not “universal” enough.  I get that – but still wanted it.

There is a story behind this bird that didn’t make the book – it was cut for space – but I am happy to have all the space in the world to share it here.


 

Israeli Salads – Not 1 Leafy Green To Check

 

Contributed by:

 

1 comment | Leave Comment

 

What makes a salad Israeli?

After all, Israel is the ultimate melting pot of Jewish cuisine. To go even further and peg these salads as Middle-Eastern is so vague since each region from Turkey to Yemen has such a unique flavor profile. In fact, the signature “Israeli” Potato Salad is almost exactly like my Romanian- Hungarian grandparents’ chicken salad – go figure. Look, I’m no culinary anthropologist but I have a simple, straightforward way of defining Israeli salads… roll that drum… salads that are commonly eaten in Israel.


 

8 Ways to Enjoy Goldenberg’s Peanut Chews ...

 

Contributed by:

 

91 comments | Leave Comment

 

I’m a Philly girl – born and raised.  But y’all know that already.  What you didn’t know is that Goldenberg’s Peanut Chews are from Philly too. At the time, I didn’t know that they were being made in my backyard.

Peanut Chews were developed by the Goldenberg Candy Company, which was founded by Romanian immigrant, David Goldenberg in 1890.  My parents are also Romanian immigrants.  (Oooooh the plot thickens!)  That peanut-molasses chocolate-coated delight is a major throwback to my childhood – a real old school thing!


 

Watch Mike and Ike Bejeweled Sugar Cookies ...

 

Contributed by:

 

62 comments | Leave Comment

 

So for this one I had a little help from my friends.  First I needed a great recipe.  That’s where my neighbor, who just happens to be a professional baker stepped in.  Meet Amy Schneider of Amy’s.  She makes cakes, cookies, cupcakes and more sweet treats exclusive and made-to-order for everyone’s simchas and celebrations in these parts.  Mike and Ikes are her favorite candy, maybe that’s what we get along so well.  Her favorite flavor is blue, mine is red – so maybe that’s really why we get along so well.  I asked her to “make something sweet, something special and something easy with Mike and Ikes”.  She happily obliged.


 

It’s Been 1 Year Since I Made Aliyah and My...

 

Contributed by:

 

28 comments | Leave Comment

 

Just about a year ago, Hubby and I decided to pick up with our five children and move from our comfortable home in Monsey, New York to a cottage in Israel, a place where we would all have to learn the language and culture, a place where we would be immigrants, just like my parents had been in the USA.  People are still asking me why.


 

Simanim Inspired Recipes For Rosh Hashanah

 

Contributed by:

 

2 comments | Leave Comment

 

I don’t like being put into a box, given a label or pegged as this or that.  Do you?  In food and life I appreciate the freedom to be creative and try new things and not let a single style define me.  Aside from words like fast, effortless and easy – which is how I characterize my cooking – I don’t fit into a movement or a mold in anyway, at least in my eyes.  When it comes to Rosh Hashanah though, I am more than happy to state my signature style – it has always been “simanim inspired”.  For a detailed explanation of simanim click here.  For my inspired recipes just scroll down.

Unstuffed Cabbage Soup


 

Rosh Hashanah Brisket Recipe with Apples

 

Contributed by:

 

7 comments | Leave Comment

 

Apples and Honey are perhaps the most symbolic foods of Rosh Hashanah – the Jewish New Year.  A traditional Rosh Hashanah Seder (yup I said seder) is a “program” run through at the start of a Rosh Hashanah meal, where we partake of a series of symbolic foods (the simanim) each followed by a specific blessing.

Simanim – literally means signs or indicators – that are meant to point the way to improved circumstances.


 

Top Ten Honey Recipes and Hosting Tips

 

Contributed by:

 

8 comments | Leave Comment

 

Cause I am feeling sweet I’m sharing my top 10 honey recipes along with my top 10 tips for hosting this holiday.  But not before a word from our sponsor… honey, the sweetest of all the simanim this Rosh Hashanah.

What are simanim?