Jamie Geller's Blog

 

Joy of Aliyah – The Announcement Episode

 

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Join me on my newest and greatest adventure, as me and my family pack our bags, say farewell to family and friends and make aliyah to Israel with Nefesh B’Nefesh. So how do you move five small children, three floors of furniture, and a lifetime of memories? Find out every week in the Joy of Aliyah. Through five inspiring short-form webisodes, you will pack the lift, get a taste of my goodbye barbecue, board the El Al flight from JFK and experience the emotional landing in Tel Aviv, follow me through the first frantic 48 hours in my new home and join the celebration of my family’s first Jewish New Year in the Promised Land. Don’t miss a moment of my big move from Monsey to Ramat Beit Shemesh, and find out what it really means to move to Israel.

Here is the premiere of Joy of Aliyah:


 

The Making of a Cookbook #5 – BTS at the...

 

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I am now taking you behind the scenes of the photo shoot for my new book, Joy of Kosher published by William Morrow/Harper Collins, due out Fall 2013. Get excited! Get very!!! excited!

I am working again with the amazing husband wife team , Andrew and Carrie Purcell. He is the photographer and she is the food stylist. I’ve been working with them almost exclusively for the last few years across the site, the mag and this here book.


 

9 Burgers 9 Ways with 8 Homemade Condiments ...

 

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There’s nothing like biting into a juicy burger, soft bun, crisp lettuce, fresh sliced tomatoes, oozing with grilled onions and ketchup.  Burgers aren’t limited to beef though—try these delish variations using fish, turkey, and veggies. And when the ol’ ketchup & mustard just won’t do, top these creations with special sauce, pico de gallo, and black olive tapenade. No boring burgers at this “Q!” (Go ahead—lick your fingers, nobody’s looking.)

 


 

Joy of Aliyah: The Announcement Teaser

 

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We will be producing a real time (or as close to real time as possible) aliyah documentary, called Joy of Aliyah!

Starting this Tuesday, and then almost every Wednesday between now and Rosh Hashanah, we will be releasing a clip or episode of our journey, an online aliyah diary.


 

Jamie Geller To Make Aliyah – Follow Jamie...

 

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Tonight at the Nefesh B’Nefesh Tweetup (#nbntweetup) at the JNF house in Manhattan, I announced the incredible news that we are making aliyah this summer.  Here is essentially what I said.

“I, Jamie Geller, my husband and our children will be realizing a lifelong dream of ours, our parents, our grandparents and the Jewish people for the past 2,000 years.  We will be making aliyah this summer with Nefesh B’Nefesh on the August 13th 2012 Charter Flight.


 

The Best Summer Salad Recipes **Giveaway**

 

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In Summer, the go-to dish for me is salad. Sometimes I toss everything together (avocado, egg whites, nuts, craisins, whatever), add lettuce
and dive in. And sometimes I just want a bowl of mixed baby greens with olive oil, a sprinkle of kosher salt and a squeeze of lemon. Salads
are perfect for lunch and dinner. Come to think of it, breakfast too.  Also snacks. Load in some lean protein and you’ve got a full meal.

Smoked Salmon Salad


 

Chill Out with 4 No Bake Dessert Recipes

 

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I don’t try to hide the fact that baking ain’t my bag. But that doesn’t mean I don’t have a sweet tooth! I’ve got the sweetest tooth this side of Candyland, and I’ve found lots of no-bake ways to satisfy it. Folks, these cool summer sweets are the best because there’s no oven required. No oven! Now that’s the way to beat the heat and stay out of the kitchen this summer.

Lemon Yogurt Pie


 

Make a Side of Green Beans

 

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So Tamar and I were talking about side dishes.

Oft overlooked till the last minute when you frantically search for what goes with this thing here that you are making for dinner…


 

Cook Once, Eat Twice – Chicken!

 

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Leftover chicken can be a pain, but it doesn’t have to be.  Instead it can be another easy weeknight dinner.

(more…)


 

5 One Bowl Pasta Dinners

 

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Thirty-minute dinners that let you feed your pasta craving and still step lightly on that scale.

These five one-bowl pasta dinners are quick, easy, and satisfy every pasta-lover’s craving. I love just about every version of pasta, and I’ve discovered ways to indulge even when I’m “watching” what I eat. So don’t let the “P” word scare you. If you’re careful with portion size, enhance the meal with vegetables and healthy lean proteins, and use whole wheat, brown rice, or soba noodle varieties to enjoy these fab five dinners without a care!


 

An Elegant Shavuot Menu

 

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These spunky dairy dishes can challenge any fleishig fare for holiday feasting.  I love Shavuos. It’s such a happy yuntif—full of Torah and flowers, learning and family. And it’s our chance to indulge in yummy milchig meals that are as lavish and tantalizing as meat fests. This wonderful seasonal menu will make your dairy meals a gourmet’s delight, and will even placate the meat & potatoes fans in your family.

Mini Spanakopita


 

Jamie Geller’s Lightened Remakes

 

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Jamie shares her recipe for a Low Fat Lemon Cheesecake along with other lightened up recipes for this issue of the magazine.  Here are some more classics remade into lighter versions by Jamie Geller.

Light Pasta Alfredo


 

The Making of a Cookbook # 4 – Photography

 

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So as I sit here and twiddle my fingers trying to guess what I should write about, what you want to know, what may be of interest, Tali was kind enough to post a question (you go Tali!  both for the Q and your gorgeous Kachol v’ Lavan Cheesecakes!).

Question From Tali:
I’d love to hear more about the photo shoots…
Do they take place in your home?
Over how many days?
Do you have everything pre-cooked?
Are hot dishes photographed hot?
Is it your job to have extra ingredients around for styling?
Also, why is this the most expensive part — doesn’t the publisher pay for that?


 

Six A La Minute Shavuot Brunch Recipes

 

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Quick & Kosher 20 minute prep. There’s something for everyone at this perfect Shavuos brunch. Use “à la minute” techniques to individualize delectable breakfast cuisine.

After a night of Torah learning, a fresh breakfast hits the spot. This is the time for à la minute fare. In the culinary arts (which always sounded to me like painting with ketchup), à la minute refers to a style of cooking where an item, or particularly its accompanying sauce, is prepared to order, rather than prepped in advance.  You can make elements of this breakfast à la minute, and prep some ahead of time, so you are not at the stove while everyone else is enjoying the yuntif feast. It has some savory dishes, sweet sides, southwestern influences, and a little smoked salmon for good measure.


 

For The Love of Rhubarb

 

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It was about 5 years ago that I was talking to Ruthie, my friend in the neighborhood, and she was going on an on an on about Rhubarb.  How she loved it and makes kugels and pies and G-d only knows what else.  Well  I was flabbergasted to say the least.  I mean who eats rhubarb?  I always saw it in the freezer section but just passed it over like soup on a hot day.  So nowadays I am a lot more adventurous. That coupled with the fact that Ruthie doesn’t much seem the adventurous cooking type – gave me the courage to try this peculiar plant in my cooking.