Miraculously Modern

“…She’asah Nissim Lavoteinu Bayamim Haheim B’zman Hazeh!”

Chanukah is a time to recall miracles of the past as well as the many small miracles bestowed upon us daily. May the flames of the Menorah illuminate that for which we should be grateful.

Start with…
Got the Chanukah blues?
Traditional royal blue is so last century. Kick it up a notch with turquoise and shimmering accents.

Perch Jonathan Adler’s jovial peacock on your window sill for a contemporary take on the classic menorah.
($120, jonathanadler.com)

Punctuate each place setting with Deborah Rhodes round lurex placemats.
($28, barneys.com)

Keep it going…
Traditional with a Twist.
Adorn your holiday table with modern accents.

Send your plastic dreidels spinning with Quest Collection’s enamel dreidel
(with stand, $55, available from Kitchen-Clique.com)

Move over Bubby, this latke server’s hot.
(Sabre’s Old Fashioned Pie Tart Slicer doubles as a latke server. Available in 25 colors, $15, didriks.com)

Fill in the blanks…
Wondrously Whimsical.
Cheerful touches recall the ecstasy of the miracle of Chanukah.
Flames are flickering in the window. Don’t stop there. Scatter votive candles across your table.
Then add shimmering accentssuch as mirror garlands to reflect the light even further.

Diane Von Furstenberg’s Powerstone Clear Acrylic flatware is sleek enough for a party yet a subtle statement for everyday use.  (Five-piece setting, $60, neimanmarcus.com)

Kim Seybert’s silver “tile” napkin rings evoke the Maccabees’ shields (set of four, $112, kimseybert.com)

Retro-styled water glasses by Jonathan Adler (Set of 4, $20, hsn.com)

Scalloped stoneware is the perfect foil to chevron striped accent plates.
(Neo-Baroque dinner plates, set of four, $24, westelm.com; Zigzag accent plates, set of four, $18, mikasa.com)

Originally published in Joy of Kosher with Jamie Geller magazine Chanukah 2011 – Subscribe Now.

Chanukah is coming, we’re so happy!!  Start planning your party early by making these fabulous dreidel centerpieces.  Not so crafty? Don’t worry, these instructions will walk you through it and no matter what happens you will have fun in the process.

DREIDELINSTRUCTIONS

Provided by Swank Productions

Food pictured above provided by Esprit Events.

Chanukah is fast approaching, the first night (less than a month away) is December 9th and now is the time to gather the best gifts and gadgets that your friends and loved ones will be thanking you for.   That is why we have compiled some of our favorite gift ideas from our kitchen to yours including some that you WIN right here, right now.

1.  Joy of Kosher with Jamie Geller Magazine Subscription is the gift that keeps on giving throughout the entire year.  At $24.99 get one for your friend and for yourself at the same time.  Subscribe Now.  (Win a 1 year Subscription through November 19th)

2. Bialetti Aeternum Nano- Ceramic Nonstick Sauté Pan is available in 3 sizes (8 inch, 9.5 inch and 11 inch). The eco-friendly Aeternum cookware line is free of PFOA, PTFE and Cadmium.  The “nano-ceramic” coating resists scratches, abrasions and offers a smooth, compact and uniform surface that makes it easier to clean. The interior white color provides a unique and extraordinary cooking experience.  Get the 11-inch for $39.95.

3. Ravi Instant Wine Refresher – chills wine instantly as you pour. Wine goes from room temperature to serving temperature in just seconds. Remove your Ravi from the freezer, insert it on to your bottle’s neck, and pour. The wine passes through the frozen steel chamber into your glass, chilling your red or white wine to perfection. You can adjust the serving temperature and prevent dripping with the finger tip-control. You can use it for vodka as well. Great idea for your Chanukah party. $39.95.  WIN THIS NOW (through January 8th).

4. LeKue Citrus Sprayer – Flavor your soft drinks and cocktails, or season your salads, seafood or other recipes with a light mist of fresh citrus. Two sizes are included for optimum extraction: a longer unit for larger fruits like oranges and grapefruits, and a shorter unit for smaller fruit like limes and tangerines. Enjoy natural flavor with ease.  WIN THIS NOW. Through January 14th.  Value $18.00.

5. Joseph Joseph Nest Utensils Compact Kitchen Tool Set with Magnetic Handles is for you if you have a small kitchen or you just hate clutter. Five essential kitchen tools are nested in a compact self-supporting design, held securely by small handles in the handle. The slotted spatula, spaghetti server, slotted spoon, solid spoon and ladle are all heat resistant to 464-degrees Fahrenheit and are dishwasher safe. This set is a great gift for your favorite cook!  $24.95

6. Cuisipro 4-Sided Etched Box Grater with Ginger Grater Base with Surface Glide Technology ™ takes the etched blade a step further and makes the graters sharp and more productive — grating more with less effort. You can grate, zest or slice on one of five surfaces. This grater is perfect for preparing potato latkes. $29.95  WIN THIS NOW. Through January 21st.

7. Envision Fridge Bin Liners Are you tired of spoiled, wilted vegetables and fruits? These Stay Fresh Bin Liners will solve your problem.  It is made from the same material supermarkets use to ensure longer life for fruits and vegetables.  The design allows air to circulate freely, preventing spoiling caused by excess moisture, thereby retaining crispness and preventing bruising. $8.99

8. Kosher by Design Cooking Coach Susie Fishbein’s 8th Cookbook Has More Than You’d Expect!  This cookbook is a culinary tutorial, loaded with many of Susie’s personal techniques and time- and money-saving tips. It is a unique combination of cooking tips and 120 new recipes that make this cookbook a winner. $24.45

9. Jacks’ Gourmet Kosher Facon - Smoky and salty, this dry-cured beef tastes and cooks up just like the real thing! Whether you serve it atop a juicy burger, sprinkled over a salad or cooked into a pasta sauce, your food will take on a new depth of flavor that will have you coming back for more. 4 packages for $23.96

10.Dear Cocoa Parve Chocolate Truffles – Send a friend or yourself one of these premium truffle gift sets.  Either their best selling Signature Around the World Collection or choose their flavor of the month, this month is Massachusetts Cranberry and Illinois Pumpkin. Box of 12 pieces $25.50

Disclosure: Prizes are being given away from Kitchen Clique.

There’s something to be said for that infomercial that instructs you to “Set it and Forget it.” The infomercial promises lifetime fulfillment in the kitchen.

The recent demise of my slow cooker had me rethinking the way I prepare dinner. To be honest, I have never been a power user of the slow cooker. The bulky appliance was more or less relegated to cholent or stew cooking on Shabbat and then shoved in a cabinet for the rest of the week.

I mourn the loss of any kitchen appliance, but the slow cooker didn’t fluster me too much. I wasn’t sure if I’d even replace it. Gasp! How would I prepare Shabbat meals? It’s not so bad. We didn’t always rely on that slow cooker. We hadn’t had any cholent all summer long. Then suddenly, September and October showed up and Fall set in. The weather got chillier and I was craving some warm foods. Maybe I did need a slow cooker.

While browsing through my email, an ad for a slow cooker on Amazon showed up. A beautiful red Crockpot at a price I couldn’t turn down. Did I mention that I’m a sucker for a good deal on a kitchen appliance?  The slow cooker showed up right around Sukkot time. This got me thinking about the chilly meals in the sukkah and what I could do to warm them up. The slow cooker allowed me to go beyond soup and take up one less burner.

I quickly learned that I actually like this new appliance and that it can work for me – way beyond that weekly cholent. It is truly a blessing! Just like the commercials tell you – it is very versatile.

Slow Cooker Vegetable Curry with Rice

I work full time, and when I come home, I typically have a 30-minute window before my children are loudly demanding dinner. It dawned on me that I could employ my slow cooker. I thought about what kinds of dishes would appeal to the family after a long day. I decided to keep this appliance pareve for now. My daughter and I stopped eating meat and I haven’t decided which way this pot should go.

Slow Cooker Vegetable Seitan Stew

It was a typical weekday morning and I woke up bleary-eyed and ready to test this thing out. I chopped up some veggies and protein and moved forward.  I had my husband turn on the slow cooker to low before he left for work.  As I sat at work, I was tempted to have a neighbor check on my kitchen. My backup plan was a box of Wacky Mac or some take-out sushi. Eight hours later, I came home to an amazing smell. Even my kids were impressed. So we dug in.

I was so happy with the results of the first weeknight stew, I decided to incorporate more vegetarian slow cooker options in to our weeknight repertoire. This Vegetable Curry and Vegetable Seitan stew are easy and healthy options to add to your dinner list. I highly recommend them!

We’ve all heard time and again how breakfast is the most important meal of the day. I used to think that skipping breakfast was a good idea because it would save me calories. After all, I didn’t have much of an appetite in the morning anyway, so why not just skip it altogether. It turns out, however, that missing breakfast usually results in overeating throughout the day, so it’s likely that you’ll more than make up for the calories. Recently, I’ve made a commitment to get my day off to a healthy start with more than just cold cereal. I realized that with a little effort, I can make a wholesome and delicious meal that will keep me full and energized until lunch comes around. When I eat breakfast, I’m less likely to scour my pantry for unhealthy convenience foods when I end up starving midday.

A balanced and nutritious breakfast for me might include a toasted whole grain English muffin with eggs and avocado, or a yogurt parfait with fruit and granola. On days when I don’t really feel like eating, I’ll blend up a smoothie for an easy pick-me-up.

Eating breakfast has really helped me get my day started on the right foot. I’m not much of a morning person but when I sit down to a healthy meal, I feel energized and ready to start my day.  Here are some tips to help you get started with a healthy breakfast routine.

Smoothies

If you don’t have much of an appetite in the morning, smoothies are the perfect breakfast for you. They’re cold, easy to drink down with a straw, and you can hide lots of goodies in there that will fill you up and keep you energized throughout the day. You can combine a variety of fruits and vegetables, liquids, and healthy additions like oatmeal, flax seeds or protein powder.

Here are some of my favorite smoothie combinations:

A great tip for making smoothies is to use frozen fruits. It eliminates the need for ice cubes, and it allows you to use nonseasonal fruits any time of the year.When making smoothies, try to keep them healthy by sweetening them with agave nectar. It looks similar to honey but it’s slightly sweetener and has a lower glycemic index load. In other words, it causes less of a spike in blood sugar, so you’re less likely to feel hungry soon after you’ve had your smoothie.

Eggs

Eggs are a versatile breakfast food that is full of protein. My favorite way to prepare eggs is to serve them poached over toasted bread, but I usually don’t have the time. Instead, I prepare a simple omelet and use it as a base for healthy toppings. I love to top my omelets with a fresh salad, or serve them on an open face sandwich with lots of veggies.

Baked Pumpkin Oatmeal

Oatmeal

Oatmeal is one of the best ways to add more fiber to your breakfast. It’s guaranteed to keep you full till lunchtime.

Baked oatmeal is a great alternative to cooked oatmeal as it can be prepared ahead of time and rewarmed in the microwave. It also makes a great breakfast to serve when hosting guests.  My favorite is Baked Pumpkin Oatmeal.

When I was growing up, Thursday afternoon was applesauce day. I can still picture the fragrant pot of simmering apples holding court on the stovetop. Once the softened apples burst out of their skins, my siblings and I used to fight over who got to churn the cooked fruit through the food mill.

With kids of my own, I’ve come to value the simplicity of homemade applesauce and its complex, aromatic taste that is so superior to store-bought brands.

While some cooks are faithful to either Gala or Macintosh, I prefer using many types of apples—Fiji, Jonagold, Braeburn, Granny Smith, Cortland—to create a nuanced flavor that is simply divine.

For the basic recipe I rarely add anything to the apples, just a few tablespoons of juice, cider, or water to prevent the fruit from scorching.

Make Your Own Applesauce

3-4 pounds apples, mixed variety
¼ cup of apple juice or cider or water
2 cinnamon sticks or 2 teaspoons ground cinnamon, optional
3-4 tablespoons sugar, optional

1. Quarter apples and place them in a large pot. Don’t bother removing the cores or peels; they contribute flavor, nutrition, and color. Add apple juice and cinnamon sticks, if using. Bring to a boil, cover, and reduce to a lively simmer. Cook until apples are soft and falling apart, about 20 minutes.
2. Process according to one of the three following methods, depending on your gadget of choice.

Gadgets

Food Mill – Place a food mill on top of a large bowl.  Transfer cooked apples and liquid to the food mill and churn until apples are processed into a smooth puree. Discard leftover peels and seeds that are too difficult to churn in the food mill. Flavor the applesauce with ground cinnamon or sweeten with sugar.

Strainer and Spatula – Transfer cooked apples to a large, hand-held sieve and use a rubber spatula to press fruit through the sieve and into a bowl. Once the cooked fruit has been pressed through the sieve, discard leftover peels and seeds.  Flavor with ground cinnamon or sweeten
with sugar.

Food Processor – Since a food processor can’t separate the skins from the pulp in the same manner as a food mill, it’s preferable to peel and seed apples before cooking. After the apples are cooked, use a slotted spoon to transfer apples to the bowl of the food processor.  Pulse to create a smooth puree, adding a tablespoon or two of the cooking liquid, as needed. Flavor with cinnamon or sugar, if desired.

Cranberry Applesauce
Cook 4 pounds apples with 1 ½ cups of frozen cranberries, ½ cup sugar, and ¼ cup brown sugar, and 1 tablespoon freshly squeezed lemon juice.

Chunky Apricot Applesauce
Soak 1 cup dried apricots in hot water for about 10 minutes, or until softened. Remove from water and dice. Add diced apricots and about ¼ cup
sugar to 4 pounds apples in the last few minutes of the cooking time, stirring until sugar dissolves.

Pear Applesauce
Cook 2 pounds apples and 2 pounds pears, both quartered.  Since pears have more natural juice than apples, this sauce will be a little thinner than classic applesauce. To compensate, add just a tablespoon or two of liquid to the fruit before cooking instead of the ¼ cup listed in the recipe

Plum Applesauce
Cook 2 pounds apples with 2 pounds halved and pitted plums, and ¼ cup sugar.

Whether you’re making your own puff pastry dough to avoid trans-fats, or because of soy allergies or the high cost of store-bought pastry, here is a phenomenal recipe to try.

Homemade Puff Pastry

Now that you have the dough you can make these Salmon Pillow Puffs. The mature Atlantic salmon, with its slightly fishy taste, does not compare in taste to the delicate flavor of baby salmon. If you must though, you can purchase 2 (8-ounce) slices of standard Atlantic salmon, and cut each one into 4 cubes. Either way, have your fishmonger remove the skin.  Serve with the Dilled Dijon Sauce.

Get more Puff Pastry Dough Recipes here.

What You will need:

1. Fresh fruit, you can also use plastic because it will no longer be edible when you are done
2. Kosher salt
3. Fine grain glitter
4. Spray adhesive
5. Disposable gloves
6. Paper plate and plastic spoon

This is very easy to do and with great results.

First mix equal amounts of kosher salt and glitter on a paper plate. This stuff will get everywhere so if possible this is best done outside. Put on plastic gloves (this is a must because the spray adhesive will get all over your hands and will take FOREVER to come off).

Spray the fruit all around and while its still wet roll it in your glitter mixture. I also spooned glitter onto the fruit as I was rolling for better coverage. For the acorn I did it in sections because it was too big and the adhesive was drying before I got to the back. Set aside to dry. Once it is completely dry spray it again with adhesive. This will prevent the glitter from falling off everywhere. Allow it to dry for a few hours. This is a beautiful centerpiece. I plan to do all kinds of fruit and gords and line them down my entire Sukkah table.

It is also a nice place setting option. Last but not least if you feel terrible about wasting good fruit this can also be done with sugar and egg whites. It is not as bold, but no fruit will be harmed in the process. Have a wonderful Yom Tov!

Perfect for Sunday Brunch!

After a hectic week of rushed mornings, why not take advantage of slow Sunday morning? Try cooking brunch together and devouring a
gourmet meal that everyone helped create. Stratas may be the key.

A strata is a layered casserole dish that’s perfect for brunch and works well year round. Mini stratas are an easy way to feed the entire family without short order cooking. Everyone, including your youngest, can help prepare their own fillings. You can also store the leftovers of this high-protein dish in the fridge for hectic weekday breakfasts. Your delicious four-star strata will puff up in the oven like a soufflé and can be enjoyed warm or at room temperature. This recipe can be made in stages: you can make the fillings the day before, then assemble the stratas the next day, and let them rest in the refrigerator for 2 to 4 hours. Each filling recipe creates enough for 6 ramekins.

Kid Tips!
Small kids can participate in the preparation by cutting the bread, zucchini, or pears with a butter knife, mashing the sweet potato, scooping ricotta, and sprinkling cheese.

Get creative with your stratas!
Use six ounce ramekins to make personalized mini stratas with a variety of savory and sweet fillings: zucchini, sweet potato, pumpkin, pear, and apple.

For high puffy stratas, don’t grease the sides, only the bottoms.

Assembly

Each family member can customize their own strata:
Place ramekins on a rimmed baking sheet lined with parchment paper or aluminum foil (the stratas may overflow). Place 1/4 cup, about 8 bread cubes into each of the six ramekins, then layer the stratas with 2 tablespoons of vegetable or fruit filling, sugar, spices, the cheese, and then the egg mixture. Gently press down each layer with your fingers.

Get the recipe for Mini Stratas with steps for kids and tons of variations.

What do you like to cook with your kids for brunch?

Sukkot, rich with symbolism, is the holiday which tickles the senses and creates strong memories of warm sunlit lunches and dinners under a brisk star-filled sky spent with family and friends.

Start with…All that Glitters
While the Sukkah may be a temporary dwelling, we do our best to decorate it festively and set the table with holiday elegance. Add glamour to your humble hut with bold jewel tones and accents of gold.

Keep your sliced challah warm by tucking it inside this oven-safe stoneware basket.

Golden Garden china features delicate blossoms of gold (Villeroy & Boch).

Sipping tea from these Moroccan-inspired tea glasses  while dining under a starlit canopy of greenery will evoke our ancestors’ trek through the desert.

Ensure soup arrives at the table piping hot by serving it in individual soup tureens with lids.

Keep it Going…Warm Touches
Impress your guests with details that will keep them cozy.

Create a cornucopia centerpiece for your Harvest Festival table. Lay a vase on its side. Fill with flowers, foliage, and fruit spilling onto the table.
(Orrefors’ Sea Candy Vase, $40, amazon.com)

Fill in the blanks…Bee Whimsical
No Sukkot meal is complete, unfortunately, without a guest appearance of bees. Make peace with their presence by incorporating them into your theme.

Adorn each place setting with a miniature beehive honey dish (Quest Collection, $100)

A pomegranate honey dish of intricate enamel with Swarovski crystal “seeds” will create a buzz at your table (Quest Collection, $210, email info@questgift.com for a local retailer).

Wallace Napoleon Bee Flatware, ($150, kitchenclique.com)

Honeycomb napkin rings (Quest Collection, $36, email info@questgift.com for a local retailer)

Originally published in the Rosh Hashanah 2011 issue of Joy of Kosher with Jamie Geller.

Photos by Mark Wemple

Before we know it the summer will be over and our children will be back at school. Instead of being consumed with new shoes, backpacks, uniforms, and school supplies, we will readily turn our attention to our Rosh Hashanah menus.  As a crafter of sorts my brain works a bit different.  I see the Yom Tovim in texture and color, and I think to myself what can I make (AKA CRAFT) that will add vibrancy to my table and get my children excited about the upcoming holiday.

What I love about the craft that I am about to show you, is that you can not only do it by yourself, but you can also have your children join you too. It’s easy, simple, and a super inexpensive serving piece that can be used all year long!

Supplies

• Martini Glass & Plate (You can get these at the dollar store) – Does not matter if it has grooves, it will only add texture. You can also use thin china plates.
• Folk Art ENAMEL Paints – These have an E at the top. DO NOT buy the regular acrylic ones.
  You want to get (1) White and (1) color in 2 different tones. So if you want to make a pink cake plate.
  Buy (1) dark pink and (1) light pink and (1) white.
  To make an antique cake plate buy gold or silver and white. You can purchase these paints at any Michaels store near you.
• E6000 Glue or any other strong glass glue.
• (1) Large Flat Brush
• Paint Palette – you can also use a paper plate

Instructions:

Step 1 – Clean your pieces with water and dry them with a towel. The paint will not adhere to a dirty surface.

Step 2 – On a paper plate or paint palette squeeze out the 2 tones of the color that you chose. In my case, I chose to make a blue stand, so as you can see in my photo I squeezed out light blue and dark blue paint. 

Step 3 – Using your brush, paint the top side of your plate, mixing the colors so you have a nice even tone of your two opposing shades. Let it sit and dry. Repeat the same procedure with the martini glass. Make sure to paint the top, stem, and bottom of your martini glass. 

Step 4 – Once dry, squeeze out some white paint onto your paint palette or paper plate. Using a TINY bit of paint spread the brush very LIGHTLY over the painted plate and martini glass. Since you don’t have a lot of paint on your brush you will see the color paint underneath and it will start to appear crackled and weathered. . You can also add some gold to give it an antique look.

Step 5 – Once you are finished painting your pieces. Let them sit and dry for 24 hours. There are (2) ways to cure the paint on the glass so they can be washable. The first way is to BAKE them (NO I am NOT crazy) in your oven on the rack at 350 for ½ an hour. The other way is to leave it aside for 21 days and it will cure on its own. If you are baking your pieces, the best thing to do is to turn your martini glass upside down, so the heavier part is sitting on the rack. Your glass should not break in the oven. Trust me, I’m a glass painter

Step 6 – Now that your pieces are set you can glue them together. Add a liberal amount of the E6000 to the top of your martini glass and to the back of your plate. Stick the pieces together and turn the plate stand upside down. Put a very heavy book on top of it and let it sit overnight.

Step 7 – Once it’s dry, USE IT, LOVE IT, and BRAG ABOUT IT!!!! 

Psssstttt…… By the way, you don’t only have to use these simanim platters for Rosh Hashanah, they also make FABULOUS cake plates for during the year!! 

Don’t want to go to all the trouble of making your own? Come on over to Not2Shabbey.com and I can ship one out to you.

***Giveaway***

Abbey is graciously giving you all the chance to win one of these distressed Salad Bowls.  All you have to do is enter the Rafflecopter options below for your chance to win.  Make sure to follow through, we do check to verify the winner.

a Rafflecopter giveaway

It’s those three little words that every parent loves to hear.

No, not “I love you,” although, of course, every parent, every person needs to hear that from someone, periodically.

I mean “back to school.”

Because after an entire summer everyone is eager for a more structured routine. Even the kids – they might not admit it – want to get back to work and be in the classroom with their books and peers.

Peanut Butter (or soy butter) and Banana Panini

But unlike “I love you,” which offers feelings of comfort and security, those other three little words, “back to school” often create feelings of anxiety and disquietude. I remember many a night before that first day of school, when my older daughter Meredith had a hard time falling asleep, conjuring fears about work and friends and what her teacher would be like. Fortunately, all was okay by the end of that day.

On the other hand, beyond the initial back to school issues, there are other stresses that linger longer, often through the entire year.

Like, what to send for lunch. This problem can cause early morning (or even late night-before) arguments. But it doesn’t have to.

Lila's Lunch Sushi

I am a firm believer in the Simple-but-Mostly-Healthy-Lunch. I always knew that my kids didn’t want to seem weird, so despite having a food-writer Mom, they did not want to be the group gourmet. Pate on Russian Black Bread was never going to be a lunchbox choice.

But my children hated the more usual bologna and salami (“they smell”) and they didn’t want cream cheese and/or peanut butter and jelly more than once a week.

Asparagus and Cheese Frittata

Figuring out what to pack for lunch was always a hassle.

Then there was the snack, that little extra for after lunch. I wanted to strike a balance here too. I would never be the one who sent a Snickers Bar or Nestle’s Crunch. But my kids also didn’t want to be the one whose mother sent them with shredded carrots and raisins (besides, they told me even then, that the carrot-raisin kids were always the ones who asked their friends for samples of the candy).

Fortunately, two helpful things have happened since I was the lunch-packing mom.

First, there are more choices in the way of breads (for sandwiches) such as pitas and multigrains, as well as other spreads (hummus, guacamole, almond butter) and widely available packaged and produce items today (nori, Asian pear, kale), all of which give you more interesting and delicious options.

Second, there’s a new iOS app called Lala Lunchbox that was designed to help parents and kids with this very problem.

I should confess here that this new app, which creates a way for parents and children to plan and pack healthy lunches for a week at a time (and then creates a shopping list for the items needed), was designed by my daughter Gillian. So if I tell you how brilliant this idea is you could say I was bragging and you might be right.

On the other hand, The New York Times, tastemakers like Tina Roth Eisenberg (Swiss-Miss.com), nutritionists and pediatricians have also given it rave reviews.

LaLa Lunchbox is fun to use and does the job.

You can go to Gillian’s website www.lalalunchbox.com and take a look, then download the app and discover for yourself that the daily “what’s-for-lunch” morning stress is a thing of the past. The library of foods available to your kids to choose from is completely customizable – so you can always take dietary preferences or allergies into account.

Some of the lunches that Gillian’s daughter, my granddaughter Lila has picked include frittatas and one of her favorites, sushi. She made the sushi herself one day (you can see the process by going here: http://lalalunchbox.com/blog/homemade-sushi-easy-and-delicious). One of Lila’s favorite snacks is Gillian’s Snack Balls, mostly dried fruit, and naturally sweet without added sugar.

Gillian's Snack Balls

Lila’s pre-school was a peanut butter-free zone. But if your child’s school permits it, you can send the Grilled Peanut Butter and Banana Panini. Or you could make the sandwich with soy nut butter or sunflower butter. And use any ripe fruit in place of the banana.

Grilled Peanut Butter and Banana Panini

Gillian’s Snack Balls

Asparagus and Cheese Frittata

Lila’s Lunch Sushi

When I first read Hadassah’s story about bread baking with Alan, I was so sorry I missed it.   I was really intrigued by no knead bread.  I kept it in the back burner and it took a few months to finally try it out for myself.  I wanted to make an olive bread, my favorite kind, so I found a recipe similar to Alan’s but that left out the salt.  My plan was to make it for Shabbat, but as I am prone to skim through recipes without reading the whole thing (I know, rule number 1, read through the recipe) the 18 hour rise time passed me by and on Friday morning after I already put the ingredients in a bowl, I discovered this bread would not be ready for Shabbat.

No Knead Olive Bread

Instead of chucking all the ingredients into the garbage I covered the bowl and stuck it in the fridge in the hope of something halfway decent for Sunday night.  To my surprise, it was the best bread I had ever made!

This bread looked and tasted like it came from a bakery, I could not get enough of it and I couldn’t believe how easy it was.  The following week I tried Alan’s recipe, starting it on Thursday so I could have it for Shabbat.  FYI – I used half whole wheat flour and added roasted garlic and rosemary.  No one could believe I made the bread.

 

No Knead Pizza

Around that same time I came across an article for No Knead Pizza.  The same person that helped popularize no knead bread, and inspired my olive bread recipe just came out with a new book.  Jim Lahey owner of Manhatan’s Sullivan Street Bakery is the author of My Bread and now My Pizza.  I tried the pizza dough recipe and it was the best pizza I ever made.

No Knead Whole Wheat Pita

If it could work for pizza it might work for pita.  I now make a batch of this pita every other week and it just sits in the fridge for me to make as much fresh pita as I need each day for up to two weeks. This recipe is half whole wheat.

No Knead Challah

I did try a few No Knead Challah recipes, like this one, and they were okay, but not quite challah.

100% Whole Grain No Knead Bread

I also tried a 100% whole grain bread from Mark Bittman. While everyone at the table loved it, it is still a work in progress am and I will keep you posted as my journey with no knead bread continues.

Why does a dining room need to follow a template? The owner of this dining room wanted something fresh—a modern and cozy space where her family and friends would love spending lots of time together around the table come Shabbat and holidays. Designer Pamela Jemal did all that and made it practical too—with an entire wall of storage space.

Top Off the Room

The moldings on the top of this dining room are made of ribbon mahagony—the same wood used in the dining table and wall unit.

The Modern “Touch”

Blue polished glass inserts make this wall unit fun and interesting.

Tired of Crystal?

White Murano glass, straight from Italy, is glamorous and modern.

Bring on the Guests

The two 18-inch extensions on this table are stored inside, adding three feet to this ten foot table in a snap. There’s no need to lift those heavy leaves and pull the table apart to seat your company.

Stain-Resistant Fabric

This velvet-like fabric may look decadent and impractical—but it’s not! This cobalt blue moidore fabric is mildew, soil, and stain-resistant. It’s also super soft and comfy.

The white lacquer doors

(not shown) on the wall-to-wall unit are “touch latch.” Simply press to open.

No Tarnish on My Silver

The drawers inside this buffet are lined with Pacific cloth, which keeps silverware from tarnishing.
Photos by Morris Antebi
Design by Pamela Jemal Designs
732 245 5151

Accessories by The Gift Box and Surrey Lane, both of Brooklyn, NY

Originally printed in the Rosh Hashanah 2011 issue of Joy of Kosher with Jamie Geller.

I don’t really grill. Except when it comes to interrogating Hubby.  I leave the actual BBQ to the experts.  My Hubby and BFF Anita (Rabbi Lawrence’sbetter half) are the grill masters on the block.  Come to think of it, in Anita’s house she’s not only the griller (yes, I realize that’s not really a proper word), she’s also the garbage taker outer and the driver and the discipliner (yup, I know that’s not correct either… but it flows). Rabbi L just sits and is served, plays good cop with the kids and rides shotgun while she chauffeurs him around town. But she loves it.  Anita and Hubby are twins separated at birth.  Come to think of it Rabbi L and I are quite similar (aside from the facial hair of course — I will admit to having NONE!).

Peach BBQ Sauce

So anyhoo they grill and love it and own it.  I know my place — who wants to sweat over a burger anyway?  I am the mix master.  A good BBQ sauce is the secret to a good BBQ.  Mom-in-law aka Grandma puts BBQ sauce in her burgers (ground beef, a few squeezes of bottled Hunt’s and some garlic powder) a real family favorite! And while we like our steaks naked aside from some s+p we love slathering up chicken (wings, drumsticks, cutlets – all of it) with some good finger lickin’ sauce.  It’s not so hard to make your own actually.  I’ve got a simple Sweet, Spicy, Smoky Sauce – if you’re gonna make it from scratch, you might as well do it up!  I also have a fruity Peach BBQ Sauce.

For a great tasting sauce, remember your “S’s”

1. Sweet and Sticky: molasses, maple syrup, ketchup, brown sugar or some combo thereof

2. Sour: vinegars like apple cider, rice, red wine or mustard

3. Salty: kosher salt, soy sauce

4. Seasoning and Smoke: chili, cayenne or smoked paprika for heat, ginger for a kick

5. Star: pick a flavor profile: fruity, Asian, Cajun

Now that we have the sauce, check out what our fellow blogger friends are up to on their grills in our Kosher Connection Recipe Link Up Below.