The Kosher Home

Q: I can’t find kosher anchovy paste or fish sauce. How do I make my own?
Amy, Tulsa OK

A: Amy, believe it or not, you are not alone. I hear this question often. It is hard to find these products with reliable kosher supervision just about everywhere.

Specialty products like these usually come on and off the market either because of low demand or importing problems. One day, when I was griping over this problem to the Gourmet Glatt supermarket manager, he said his wife had the absolutely best recipe for anchovy paste. So I called her and we’ve posted it here for you!

For a fish sauce recipe, try this one on for size and let me know what you think: Kosher Fish Sauce

Our busy lives take a toll on so much of our lives, including getting a homemade dinner on the table every night.  We feel forced to spend extra money on “takeout” food.  But that is not the only answer.  We can have our own “takeout” food right out of our own freezer.  All you need is a little forethought and some great tips.  That’s where I come in.

When you fill your freezer ahead of time, you won’t feel stressed out when holidays  or other busy days pop up in your life.   But, it is important to follow freezer safety tips and keep your freezer at zero degrees for optimum freshness of your frozen food.

Ever see a great fish recipe, but realize you don’t have time to get to the store for some fresh fish?  Don’t squelch that craving, prepare for it.  You can use the following tip to freeze your fresh fish for future use.

Buy fresh salmon, tilapia or flounder, and place them when raw, side by side, in a (9 X 13) low rectangle, flat, airtight, Freezermates Tupperware container.  Cover the fish with cold water, leaving ¼ inch space to allow for expansion. Once frozen, it will be encased in a block of ice, preserving its freshness.  (Foil or cheap plastics do not allow for the extreme temperatures and vapors in the freezer. Food stored in these types of wrappings dry out and get “freezer burn”).

When you want to prepare “fresh fish” for dinner, simply remove the “block of frozen fish” from the container and run warm water over the pieces you plan on using for that meal.  Remove the seal, twist the container slightly.  The sheet of fish encased in the ice will pop out, when loosened with the water. Those pieces will drop off, fresh and ready to use.  The rest will remain frozen and stay fresh until you need them the next time!

Once removed from the ice, cook the fish semi-defrosted, and it will taste like you just caught it!  You will save lots of time not having to run to the store to purchase fish on those days you feel like enjoying a lighter meal with fish as your main course.

This method allows you to take advantage of sales and buy in bulk knowing the fish can stay fresh in the freezer in the proper airtight container.   You can stock up way in advance of a Yom Tov or future family occasion, saving money on your food bill.

Fatty fish, like bluefish mackerel and salmon, can be frozen for 2 to 3 months. Lean fish such as cod, flounder, sole and tilapia can be frozen for 6 months.

I made a breaded fish fillet recipe recently, Tilapia Parmesan, and discovered a new favorite to add to my repertoire.   Try the recipe—it is so easy to prepare, especially when you always have “fresh” fish available for spur-of-the moment cooking. Also, I am including my sister Bella’s, Quick Salmon Fillet recipe that she always prepares for Shabbos whenever we visit her in Monsey.  It is really easy and heavenly.  Enjoy!

Kosher or not kitchen design is as much a science as an art.  There are many essential concepts critical to any kitchen but for our purposes let’s look at what is essential for a functional Kosher Kitchen.

1)Materials:  Stainless Steel for all sinks and dishwasher interiors (with two sets of racks if in your budget).  Quartz resin or granite counter tops.  Quartz resin slabs can look like granite or not and almost any solid color is available.  This opens up the range of design possibilities to infinity!  Quartz counter tops can also contain an anti-microbial agent and is ten times stronger than granite.   Granite is beautiful and practical as well, but does need to be cleaned and treated with a water based sealant on a regular basis.

2) Plumbing: Separate the dairy and  meat sinks.  If you can, add a parve sink location with adjacent workspace.  Pot filler faucets by the stove is an essential convenience. Dishwasher drawers are also an excellent option.  Since the plumbing is totally separate you can stack dairy,  meat or parve drawers without drain issues.  It is also a green option, smaller loads use less water.

3)Appliances: Currently many appliance manufacturers have Sabbath Mode which allows the user to adjust the setting for Shabbat and Yom Tov use.  This is essential in a Kosher kitchen!

4) Floor Plan: If your kitchen layout works well, and you don’t have any extra space to change it then stick with what works.  It is less expensive in the end.  If you are undergoing a major renovation, consult closely with your kitchen designer to insure getting everything you need to maximize the new space.

5) Lighting: Ambient lighting should brighten sufficiently to clearly see everything in your space.  Task lighting under the wall cabinets put the light on your work area. If possible go green with LED lamps.

6) Cabinetry: Go to the ceiling with the wall cabinets.  For typical 8′ ceilings without soffits maximize upper cabinets to 42″ in height, the top shelf is great for Passover items.

7) Flooring: Consider resilient flooring.  It has come a long way and can look like any material you like including  tile, wood or bamboo.  It is laid on top of a plywood substrate so it is “softer” underfoot for cooks who spend lots of time on their feet in the kitchen.

Cost: Set your budget.  Kosher kitchens can be more expensive with stainless steel, double dishwashers, multiple sinks…..However, the return on your investment in many locations is 80%-100%, plus you get to enjoy the kitchen of your dreams.

9) Contractor: I cannot stress enough, get a quality contractor with quality sub-contactor’s. Check their license, Workman’s Compensation policy and General Liability Insurance.  Call references. If you don’t have a contractor, your kitchen designer should be able to introduce you to some.  Then do your diligence.   Make sure you feel comfortable with them.  Insist on a permit if you are doing anything other than replacing cabinets and appliances  using the original kitchen layout.    If the contractor balks at the mention of a permit you know they are not qualified to pull one or are possibly cutting corners on your project.

10) Use a Kitchen Designer: Find people who do this for a living . The CKD designation from the National Kitchen and Bath Association lets you know that this designer understands  all aspects of the kitchen renovation process. They have experience in the initial design phase through the planning of all the mechanical, electrical, and plumbing systems that make the kitchen function as it should.   Your kitchen designer should have at least a general understanding of Kashrut.

The key to a beautiful and functional Kosher Kitchen is in the selection of materials and layout.  Try to anticipate every detail.  Measure the largest tray, pot, small appliances, dishes, etc.,  you have to insure you have some place to accommodate it.  Have all the decisions made during the design phase, avoid last minute changes.  To speed up the construction process all materials should be ordered and scheduled along with the project.  Then when it is all done, raise your glass for a “l’chayim”  and good home cooked Kosher meals!

What can you give the woman who has it all for Mother’s Day?  Hair accessories?  A cookbook?  Perfume?  Nah. Better opt for something she can’t get herself (or return): kid-friendly craft projects made with love!

Mother’s Day, time to get out your crafting scissors and paint brushes. Or, just call in the troops with their school supply boxes and unbridled creativity because we’ve put together three crafts kids can make to surprise mom on her special day.

Whether you present her with a plant in a uniquely painted pot, an everlasting bouquet of family photos, or breakfast in bed on a decoupage tray, she will love the effort you put into to finding the perfect gift.

Kids will love this opportunity to draw, paint, cut, glue.  Just make sure they wear smocks!

One-of-a-Kind Terracotta Planter

As the seasons change, mom can showcase new flora in this lovely, hand-painted planter.

Materials:

Terracotta flower pot and plate
Acrylic or patio paints
1- or 2- inch wide foam brush
Cosmetic foam wedges or cotton balls
Ribbon and additional trim such as buttons, sea shells, craft jewels, optional
Glue gun and glue sticks
Dirt and a seasonal plant

Directions:

1. Place the pot on a clean surface in front of you.  Using the foam brush, paint the flower pot in a single color.  Allow to dry.
2. When dry, dip the foam wedges or cotton balls in a contrasting color of paint and sponge-paint designs all around the flower pot.
3. To personalize the gift even more, hot glue decorative ribbon in a contrasting color on the wide rim of the flower pot.  Or, decorate the rim by gluing a collage of sea shells, buttons or craft jewels.
4. Once dry, complete the gift by filling the pot with dirt and a beautiful plant.

Decoupage Breakfast Tray

Make sure to serve mom’s favorite breakfast on this tray which doubles as a gift she can use to store her personal items.  This idea is from Rivky Koenig, who wrote “Crafting Jewish” (Artscroll, 2008).

Materials:

Sandpaper
Unfinished wooden tray, any size
Papers Towels
1/2 inch- and 1 1/2 inch- wide paint brushes
Cream and beige colored acrylic paints (or colors of your choice)
Paper napkins with fruit or floral images
Scissors
Decoupage medium such as Mod Podge or watered down craft glue
Black or green felt, optional
Craft glue, optional

Directions:

1. Use the sandpaper to sand down any rough edges on the tray.  Wipe off wood dust with a damp paper towel.
2. Using the 1 1/2-inch paintbrush, paint the entire tray with the cream paint.  Allow to dry.
3. Take a dry 1/2-inch paintbrush and dab the bristles lightly in the beige paint.  Brush the paint off against a paper towel to remove as much paint as possible.  Lightly stroke the paint on the tray to give it an antiqued look.  Let dry.
4. While the tray is drying, cut out the fruit or floral shapes from the napkins.
5. Using a clean 1 1/2-inch paintbrush, coat the inside of a dry tray with Mod Podge or watered down glue.  Place the fruit shapes on the Mod Podge-covered surface.  Smooth the shapes down carefully with your fingers.  The shapes may get a little wrinkly.  Continue to smooth it.  Allow to dry.
6. Brush another coat of Mod Podge on the entire surface of the tray, covering the cut-out shapes completely.  Coat the raised sides of the tray, inside and out, as well.  Allow to dry.
7. Optional: Cut a piece of felt the size of the underside of the tray.  Use craft glue to glue the felt to the underside of the tray.
8. When mom wakes up on her special day, present the tray laden with breakfast items.

Bouquet of Family Photos

This evergreen bouquet is a wonderful way for mom to have a thoughtful memento from the people who love her.  Not watering required!

Materials:

Scrapbooking, wrapping or construction paper or cardstock
Glue stick
Family photos
Glitter glue, optional
Tape or a glue gun and glue sticks
Green pipe cleaners, one for each flower

Directions:

1. Cut out a simple-shaped flower (like a daisy) from a piece of paper or cardstock in two sizes, one slightly larger than the other.  These will be your flower stencils.  Trace the flowers on various pieces of paper so you have an assortment of colors.  Cut them out.
2. To make the center of the flowers, cut the photos into circles.  Each center should be a picture of a different person in the family.
3. Glue a photo circle in the center of each of the smaller flowers.
4. To matte the flower, glue the smaller flower on one of the larger flowers in a matching color.
5. Use the glitter glue to outline the border of the smaller flower, optional.
6. Tape or hot glue a pipe cleaner to the back of each flower.  Tie a ribbon around the stems to make a handheld bouquet.

Happy Mother’s Day!

Shop for fabulous Mother’s Day kosher gift baskets on Kosher.com

Originally posted May 4, 2010.

There’s nothing that annoys me more than not having the right tools for the task at hand. There are enough stresses and headaches cooking for Passover that I make sure my kitchen is equipped with everything I need. Here is a list of the tools I must have in my kitchen. To some they may be superfluous but for me each item is very important. The one thing I haven’t listed here that is probably the most important thing to have in your kitchen is a good set of knives. Without good, well-sharpened knives it’s hard to do anything.

1. Potato Ricer
If you haven’t used or seen one, a potato ricer is like a giant garlic press – you just place cooked (boiled or baked) potatoes into the ‘bowl’ of the potato ricer and press the handle down, squeezing the potato through the small holes that line the bottom of the press. Out comes smooth, lump-free potato. It’s perfect for mashed potatoes, making filling for potato blintzes or topping Shepherd’s Pie or Chicken Pot Pie – two of my favourite meals for Chol Hamoed.

2. Microplane/Rasp
I love my rasp. Use it for zesting citrus, finely grating ginger and ‘crushing’ garlic.

3. Small (8-inch) Non-Stick Frying Pan
I have one 8-inch non-stick frying pan that I use for blintz wrappers (bletlach) and nothing else. Non-stick is important because it releases the wrappers every time. The size is important because it makes the perfect round for a blintz.

4. 10-12 Quart heavy Dutch Oven/ Pot
Important for braising briskets, cooking meatballs and in a pinch it can be used for chicken (or other) soup.

5. Box-Grater
I know that some people use a food processor for shredding vegetables, but unless I’m making 20 dozen or more latkes at once, I’d rather use a box-grater. For latkes (which I’ll often make for Pesach), kugels, soups and salads, use a box greater for shredding vegetables. If you don’t have my #2 favourite item (microplane), in a pinch you can also use the side with tiny holes for zesting citrus and finely shredding ginger.

6. Food-Processor
A perfect kitchen has sets of bowls and blades for pareve, dairy and meat. Then use the processor for chopped liver, blintz fillings, crusts, chopping nuts, making mayonnaise, grinding fish for gefilte fish and so much more.

7. Ice-Cream Scoops
I have a few ice-cream scoops that I pull out each year. The large scoops get used for portioning blintz filling and dough for Passover rolls. The smaller scoops get used to portion meatballs, macaroons and almond cookies. They’re perfect for ensuring every little meatball is the same size.

8. Stand Mixer
For me, it’s not Passover unless I’ve made several batches of meringue cookies. For whipping egg whites, making icings and mousse or cake and cookie batters, the stand mixer is a workhorse in my kitchen.

9. Immersion (stick) Blender
This is one of my favourite tools. It’s great for pureeing soup right in the pot it’s been cooked in (quick and easy vegetable soups are great at Pesach) and it can be used for sauces or liquefying fruits for drinks.

10. Digital Scale
I use my scale for everything in my Passover kitchen. For baking, weighing out vegetables or meat — weight measurements are more accurate than volume. It’s also easy and quick to use a scale.

CONTEST!! Sur La Table is giving away a 14 inch Stainless Steel Skillet to one lucky reader of JoyOfKosher.com. Pam is also giving that same lucky reader a copy of her Passover a Kosher Collection Cookbook. In order to qualify please leave a comment telling us what your favorite kitchen tool is and why. [Contest open to US Residents only. Winner will be picked at random on Wednesday April 13 2011 at 9am.]

Go South of the Border for your Purim Seudah!  It falls on a Sunday, so no excuses!  CreativeJewishMom collaborates with Jamie Geller to help you create the perfect Mexican Fiesta Seudah with everything from the colorful vase to the poblanos. Ole!

It all starts with the right tablecloth, in this case, a Mexican blanket. and some bright crepe paper flowers. If you can’t find a Mexican blanket, any colorful (preferably woven) table cloth can certainly work.  Bring out all the colorful dishes you own, paint some whimsical styrofoam fruit, and make some napkin rings from plastic bottles and a recycled bleach bottle to match. Just look how great this table looks! If you don’t have any colorful glasses, or would like to add some to your table, it is super easy and a great project for the kids.

Decorating the table is a snap!  Remember to pile on the layers— stacks of colorful dishes, single crepe paper flowers strewn here and there, and extra fruit to make the table look it’s best!  You can use those individual fruits as place markers if you like… simply attach a little flag (with your guest’s name) with a piece of twine or yarn.

To complete the look in your home, hang some Mexican sombreros (now available for Purim at costume stores), some crepe paper streamers, and papel picado (Mexican tissue paper banners) if you can find it, or make some yourself! And of course, don’t forget the candy-filled Pinata, a perfect finale for your fiesta!

To make the Recycled Beach Bottle Vase:

You’ll Need:

• an empty bleach container, or really any large plastic bottle (like fabric softener or other household cleaning fluids); it doesn’t have to be round
• a fun combo of yarn in a variety of thicknesses and colors
• a hot glue gun

How To:

1. Cut off the top of your bleach bottle with a large sharp knife, and then use a pair of sharp scissors to trim the bottom section so it’s an even height all around. (Make sure to wash out the bottle!)
2. Attach the first piece of yarn with a dab of hot glue at the end and start wrapping, adding very small dots of hot glue along the way. Change colors as desired, wrapping the whole height of the bottle.
3. That’s it! If you’d like to use this as a basket as opposed to a vase, you might want to finish the top edge with a strip of felt that’s glued to both the outside and the inside in order to hide the upper rim.
4. Have fun wrapping all the cans and bottles you can get your hands on, and create a stunning table grouping them in rows or other more creative designs.

For the meal:

Jamie Geller’s Quick & Kosher favorites: Corn Salad, Mexican Brisket, Stuffed Poblanos, Mexican Pasta, and finish with Banana Chocolate Parfait

Don’t forget the Mexican Mishloach Manot!  Lay a colorful napkin in a basket and fill with Salsa, Chips, Beans, Rice and Avocados.

To read more about the craft projects mentioned above, check out the links below:

• Crepe paper flowers
• Whimsical styrofoam fruit
• Napkin rings from plastic bottles
• Recycled bleach bottle vase
• Painted wine glasses

What is round, eco-friendly, and full of hot air? Not Al Gore.  A pressure cooker!  A pressure cooker is a pot with a locking lid that creates an airtight seal to suppress the steam created when food heats up.  It allows liquid to boil at 250°F rather than the usual boiling point of 212°F.  The higher temperature reduces the cooking time for most foods and the steam tenderizes the ingredients making it an ideal cooking method for soups, stews, rice and beans.

I’ve heard pressure cookers are a convenient cooking tool, but I didn’t know much about them.  I also heard scary stories about exploding pressure cookers!  Last year, at a nutrition workshop, I met a colleague who was raving about her pressure cooker.  It was easy to use, cooked foods in half the time and safe, she explained.  It was time to investigate.  I learned that the stories of pots exploding were decades old, when manufacturers used inferior materials to save money.  The days of exploding pressure cookers are over, the modern pressure cooker is filled with safety mechanisms that provide all the advantages of pressure cooking without the risk of sauce on the ceiling.

The pressure cooker provides many advantages over traditional cooking methods.  For the busy home cook working under pressure (I couldn’t resist), the main advantage is that food can be cooked in a fraction of the time.  A thick pea soup in just 20 minutes, a richly flavored chicken soup in half an hour, corned beef in 45 minutes (instead of 4 hours), dry beans in less time than an episode of The Office and risotto in 20 minutes (without stirring)!

Since the food is being cooked for a shorter period of time, it is less likely to lose vitamins and minerals and will retain color and flavor better than a microwave or slow stovetop cooking. The pressure cooker will save you up to 70% cooking time and with three kids, I can use all the extra time I can get.  Less time with the stove or oven on also means a lower gas or electric bill and a cooler kitchen.  The pressure cooker is particularly popular in countries where the cost of fuel and electricity is very high, and judging from my last bill, we qualify!

I went to the store and the choice was between two well reviewed models, the Cuisinart CPC-600 1000-Watt 6-Quart Electric Pressure Cooker and the Fagor Splendid 6-Quart Pressure Cooker.  I selected the Fagor and I have been very happy with my purchase.  Some models have more than one pressure setting, meaning the cooking temperature reached inside will vary depending on the pressure setting.  The amount of pressure is measured in (psi) or Pounds of Pressure Per Square Inch.  I typically use the high setting, because I want to cook everything as fast as possible, but depending on what you are cooking you can adjust the setting easily.  The Fagor also features a triple safety system, which includes a safety locking handle to prevent accidental opening under pressure, a dual pressure control valve, and two independent over pressure release valves to avoid pressure build up. The pot is even dishwasher safe making clean-up a breeze.

Because a pressure cooker needs space for steam to be created and room for the pressure to build, never fill your cooker more than two-thirds full.  First, bring the contents of the pot to pressure and then cook the allotted time.  Most models (like the Fagor) have an indicator that shows when the pressure is up and automatically locks into place.  When the time is up you can let it come down naturally by turning off the heat or you can switch to the fast release method, which lets out all the built up steam and pressure in an instant, like a tea kettle or Mel Gibson.

The pressure cooker is great for quick meals that taste like they took hours to make.  Healthy dinners filled with beans and vegetables and/or meats and poultry that you can throw into a pot and let the pressure cooker do the work.  It can even be used to steam vegetables or potatoes.  Although I use a rice cooker for rice, a pressure cooker can make an amazing risotto, without the constant stirring that makes my head spin and my hands ache.  I am tempted to buy a second pressure cooker just for dairy, if only to make risotto with Parmesan cheese.  I bet it will also make a fantastic alfredo sauce and a delicious cream soup.

The pressure cooker does magic with dry beans, which are much lower in sodium than the canned version.  Beans are a healthy high fiber food that can be cooked in so many different ways.    Now, I make all my beans in the pressure cooker and I freeze leftovers.  I soak the beans the night before (which helps remove dirt and other impurities and reduces the GI effects) and then boil for 10 minutes.  If you forget to soak the beans, just cook for an hour.  Generally, the rule of thumb is three cups of water for every one cup of beans.  Do not add salt in the cooking process, you can add salt later, but a bay leaf, garlic or onion packs a savory punch.  I didn’t believe it at first, but it really works.  Twenty minutes later and my Heart Healthy Veggie Chili was ready to serve.

If you haven’t opened the pressure cooker you got for your wedding or are ready to take a chance and buy one, here are a few of the recipes that I made with my pressure cooker that I think you will love:

Beef and Mushroom Barley Soup

Risotto with Wild Mushroom

Chicken Soup

Pasta Sauce

Sesame Broccoli

Melt In Your Mouth Ribs

Pea Soup

When I was a child growing up, there were frequent visits to my grandparents apartment in the Bronx, New York, for dozens of memorable holiday meals. And while the drinks on the table at our yom tov gatherings in suburban Long Island were soda in all kinds of 1960’s pop-art colors (think lime green, razzy purple and cherry red), the tablescape at my grandma’s house was noticeably different. For one thing, there were lacy tablecloths, dainty silver spoons, tea cups made of glass, china plates with gold rims (no plastic or paper here!) lots of sugar cubes – and not a soda bottle to be seen. The choice of drink was seltzer, an unflavored, bubbly fizzy thing that the adults guzzled and the kids avoided at all costs. We did try doctoring it up with lots of sugar cubes and sliced up oranges but we never managed to make it palatable. We would eventually become cranky enough so that our good-natured Grandpa would take us downstairs to the corner grocery and let us pick out a few bottles of soda (this was way before Snapple, Vitamin Water and organic Pomegranate juice hit the market).

Fast forward a generation and we find ourselves around the holiday table, with our octagenarian-parents, a tableful of children and bottles of…seltzer. If you are like me, in pursuit of healthful, kosher products, you are probably looking for natural products that eschew artificial dyes, too much sugar and ingredients that you would need a freshman chemistry textbook to pronounce. And, somehow it just didn’t seem right to eat Jamie’s delicious Brisket in Wine Sauce and wash it down with Coke!

After many years, my husband and I eventually got our kids (and our guests!) to develop a taste for seltzer, but neither one of us relished hauling seltzer bottles home, and then, even more time-consuming, running them to the local recycling center. No small feat considering that, on a typical yom tov or shabbat with dozens of guests, we go through cases of the stuff.

Imagine my surprise, then, as I was running through the well-stocked kitchen gadget department of my local big-box retailer, and glimpsed a slim, modern gadget called SodaStream. After many years of cooking, there are few gadgets left to tempt me, but this one required a closer look. It promised that I could simply fill up the super-sturdy seltzer bottles with water (bottled or tap), screw the bottle into the gadget, push down on the button, and with four light touches release carbonation into my water. Voila! Seltzer! Instantly! It gets better. The “starter” package comes with two bottles, and an entire array of tester-size flavors that can be added to your water in the event that the plain stuff is not quite enough, and implausibly enough, they are all kosher, certified by the Orthodox Union. And of course, the Earth is now grateful since I am no longer disposing of thousands of plastic bottles a year.

So there you have it. The old stuff is new again. And, a shout out to my grandparents, who always knew a good thing when they tasted it!

When Shavuot rolls around, most people think blintzes and cheesecake.  While Rivky Koenig, author of Crafting Jewish (Artscroll 2008), loves the holiday’s traditional dairy cuisine, too; flowers are the first thing that comes to her mind.

“Everything is so beautiful and fresh this time of year,” says Koenig, who recently launched a new line of Jewish craft supplies on craftingjewishstyle.com.  “Adding a floral touch to the holiday is an easy way to get creative for Shavuos.”

Instead of purchasing large floral arrangements, which can be expensive and impersonal, Koenig suggests buying simple flowers and arranging them in bud vases or in a cluster of tea cups.

“Or, you can buy a few stems of the same type of flower and color and arrange them in a square or rectangular vase,” says Koenig.  “To up the ante, tie a wide ribbon in a contrasting color around the vase so you can’t see the stems.  You’ll be amazed at the pop of color the ribbon adds.”

If you want to opt out of floral arrangements all together, Koenig suggests creating floral-inspired Shavuot crafts.  Floral decoupage plates, daisy napkin rings and adorable sunflower headbands are simple, fun and gorgeous projects the whole family will love.

Here’s how:

“This is one of my favorite crafts,” says Koenig.  “It involves a lot of different techniques—cuttings, gluing and painting—so the kids feel really good about themselves when they finish this project.”

Materials

Paper napkin with a floral motif
1 smooth glass plate
Scissors
Mod Podge or craft glue diluted with water
Disposable plastic bowl
2 (1- or 2- inch wide) foam brushes
While acrylic paint
Gold acrylic paint
Gold paint marker, optional

Directions

1. Open the floral napkin and place it under the plate so that an overall design will be on the back of the plate.  Decide which part of the design you want to affix to the plate.  Cut out that section of the napkin, making sure that it is the size of the plate or slightly larger.
2. Take the napkin off the plate and turn the plate over.
3. Pour a small amount of Mod Podge or diluted glue into the plastic bowl.  Dip the foam brush into the Mod Podge and smear a thin coat of it onto the back of the entire plate.  Carefully center the napkin, face down, on the Mod Podge-covered surface and smooth out any air bubbles.
4. Use a foam brush to spread another thin coat of Mod Podge to cover the back of the entire napkin.  It is okay if the back of the napkin wrinkles slightly; just smooth the ripped part together.  Let dry for at least an hour.
5. Once dry, use your scissors to trim off any pieces of hardened napkin that extend over the edge of the plate.
6. Then, use a foam brush to coat the back of the plate with white acrylic paint.  Allow to dry completely.  Paint over the white paint with a coat of gold paint.  Allow to dry completely.
7. If desired, finish the plate by using a gold thin marker to draw a thin line around the top edge of the plate.

Tissue Paper Flowers

Whether you hang these gorgeous crepe paper flowers from a chandelier, affix them the back of dining room chairs, or twist them around napkins, you’ll be amazed at the simplicity of this one-of-a-kind craft.

Materials

Tissue paper in desired colors (eight sheets per flower)
Floral wire
Scissors
String

Directions

1. Stack eight 20×30-inch sheets of tissue paper.  Make 1 1/2-inch wide accordion folds, creasing with each fold, until the entire paper is folded.
2. Fold an 18-inch piece of floral wire in half, and slip over the center of the folded tissue; twist, so that the wire holds the folded paper in place.  With scissors, trim the ends of the tissue into rounded or pointy shapes.
3. Separate the layers, pulling the paper away from the center, one fold at a time.
4. Attach string to the wire and hang the paper flower from a chandelier or affix to the back of a dining room chair.  If using as a napkin ring, bend the wire into a loop to fit around a napkin.

Photo Credit: Photo from Flickr – dklimke

This craft is a perfect way to enhance your holiday’s tablescape.  Reuse the napkin rings throughout the summer.

Materials

Silk gerbera daisies
Glue gun and glue sticks
Scissors
Wide ribbon

Directions

1. Cut the flower end off of the stem of the silk flowers.
2. Hot glue the daisy head in the center of a side piece of ribbon.
3. Decoratively tie the ribbon around a cloth napkin.

“Who says flowers only belong in gardens and vases?” says Koenig.  “These crafts show you that flowers are perfect just about anywhere.”

Materials

Ribbon scraps
Glue gun and glue sticks
French clip barrette or pony tail holders
Silk flowers
Scissors

Directions

1. Use the glue gun and glue sticks to glue a piece of ribbon to the top of the barrette, tucking the ends under and gluing them down.
2. Separate the flowers from the stem.  Use your scissors to trim off as much of the underside of flower as you can.
3. Hot glue one or more flowers to the barrette.  Press down on the flowers to secure.  Allow to dry.

To make a flower pony holder:

1. Separate one large flat flower (such as a sunflower, peony or daisy) from its stem.  With the scissors, trim any remaining stem from the back of the flower.
2. Use the glue gun and glue sticks to glue the back of the flower to the pony tail holder.
3. Cut a small piece of ribbon and hot glue it over the back of the flower where it is attached to the ponytail holder.  Part of the ponytail holder should be sandwiched between the flower and the ribbon.  The ribbon should not be visible from the flower side of the ponytail holder. Press down to secure the ribbon to the flower.  Allow to dry.

Happy Shavuot!

When Lag BaOmer rolls around, picnic baskets and bonfires take center stage, but that shouldn’t stop you from getting creative with these nifty holiday projects.

While the 33rd day of the Omer may not be a crafty holiday, all it takes is a little imagination—and a love of all things Jewish—for Laurie Bellet, an art specialist from Oakland Hebrew Day School, to come up with fabulous art fun.

“When I think of Lag BaOmer, I think of track and field and picnics,” says Bellet. “And of course, the Torah.”

To rev up the holiday, Bellet created these fun craft projects to keep kids busy on this special day, which is a welcomed break during the solemn days of the Omer. Enjoy these crafts indoors or outdoors, at home or school, with the family or on your own.

Design-Your-Own Hat

This simple craft is perfect for Lag BaOmer outing because traditionally the day is spent outdoors. Whether you spend the holiday picnicking or playing field games, your stylish hat will protect you from the sun.

Materials:

• White canvas hat purchased from a craft store or online.
• Fabric glue
• Ribbons, flowers, buttons and other decorative elements
• Paint markers, acrylic paints, glitter

Directions:

Use glue to affix the decorations all over the hat. Use paints and markers to add flair as you create your signature style.

Paint-Your-Own Parachute

For kids of all ages, parachute games are the highlight of Lag BaOmer’s outdoor fun. Start the day by having the kids decorate a plain parachute and then use it as part of the holiday’s outdoor games. This is a great group activity—ten to fifteen kids can decorate the parachute together.

Materials:

• Plain parachute (available from ssww.com)
• Fabric or permanent markers
• Stencils, optional

Directions:

1. Spread the parachute on a clean, flat surface.
2. Decorate the parachute with the fabric or permanent markers. Use stencils to create repeating patterns all over the fabric.To design intricate images, place a picture underneath the parachute (the fabric is translucent so you will be able to see through to the image). Trace the image onto the fabric with different colored markers.
3. After Lag BaOmer, the parachute can be hung from the wall or a ceiling as decorative art.

Living Torah Picture

Your child will “see” themselves in the Torah as they create this “reflective” art project. Not only will they reflect on what the Torah means to them personally, but when they look at the Torah, they will actually see themselves in it. This art project will remind them that each person is another branch in the tree of life.

Materials:

• Adhesive reflective or mirror paper (available at craft stores and at online), or reflective silver mylar or wrapping paper
• White and brown construction paper
• Crayons
• Scissors
• Glue

Directions:

1. Cut a large rectangle out of the reflective paper. Peel off the back and affix it in the center of the white construction paper. If the reflective paper is not the adhesive kind, use glue to stick it on the white paper.
2. Using the brown construction paper and scissors, cut out two “eitzim” or rollers. Glue them on both sides of the reflective paper, to create the Torah.
3. Around the Torah, draw images from the Bible and meaningful pictures or designs that represent what the Torah is about.

Picnic Tote Print

Materials:

• White canvas tote bags (available from craft stores and online)
• Scrap paper
• Fabric markers, acrylic paints,
• Paint brush
• Clean Styrofoam tray (from vegetables or meat)
• Pencil

Directions:

1. Place a piece of paper in between the tote bag so front and back of the bag won’t stick together. Decorate the tote with markers and paint.
2. To make a print, apply a light coat of paint on the imprinted design on the bottom of the Styrofoam tray. Press the bag onto the tray with your hand and pull the bag up. When you release, you’ll see the design. Keep coating the design with paint and printing it all over the bag.
3. For a more sophisticated print, begin by removing the raised edge off of the meat tray to make it flat. With a pencil, draw a design onto the flat side of the meat tray. Dig the pencil into the Styrofoam as you create your design. Lightly cover it with paint and press the tray onto the bag, as you would with a stamp. Repeat until the bag is covered with prints.
4. Don’t write words or numbers or they’ll come out reversed!

On a hot June day, I open the freezer in my mother’s kitchen looking for a tray of ice. Instead of clear, slippery cubes, I find green, coarse ones. Although I am eight years old, I am puzzled how the cubes changed color and texture overnight.

At dinner that evening, my mother brings out a plate of steaming pasta the same verdant shade as the cubes. Like many cooks, she makes batches of pesto when basil is in abundance during the summer, storing and freezing them in ice trays and transferring them to Ziploc bags for use during the fall and winter. And so began my love affair with pesto.

Originally from Genoa, Italy, this sauce is traditionally made from fresh basil, toasted pine nuts, garlic cloves, and grated parmesan cheese, pounded together and diluted with fine olive oil that is not too strong in flavor.

The pesto I enjoy today is a different than my mother’s basil-centric versions. A quick internet search yields intriguing combinations: ginger and black sesame pesto, arugula and cashew pesto, and even chocolate mint pesto. (For the curious cooks out there, this dessert pesto, which is spread in between wafers, is made from chocolate mint, a type of mint leaf that smells like a York peppermint patty; stevia, an herb whose leaves have a granular crunch and taste like sugar in the raw; macadamia nuts; walnut and hazelnut oils, and splash of rose water).

Even more exciting than the new flavor profiles are the creative ways to utilize this sauce. Besides traditionally accompanying pasta, pesto can be found in salad dressings and soups, and as marinades or toppings for vegetables, fish, chicken, pizza, and fondues. Those who are lactose intolerant, or kosher cooks who prefer serving pesto with a meat meal, can easily leave out the cheese. Using more than one type of herb and a mixture of nuts produces a complex sauce whose absence of cheese will be hard to detect.

A debate ensues amongst cooks whether pesto is best made with a food processor or a mortar and pestle. Hand-grinding releases more of the essential oils without cutting through the cell walls of the ingredients, yielding a silky, shiny texture with a refined flavor. A food processor, while an obvious time-saver, creates a pesto where the oils are not as intensely released because the cell walls of the ingredients are cut through. While the texture is more uniform, the flavor may be too sharp and unbalanced.

Regardless of the equipment or the specific flavor profiles, the most important aspect of an excellent pesto is to use good quality ingredients. Make sure the herbs are fresh, the nuts toasty, and the oil clean. When combined, these ingredients will elevate any dish they accompany.

Here’s what you need to know when choosing ingredients for a fabulous pesto that will leave your taste buds wanting more.

Herbs—Always use freshly picked herbs to ensure the highest quality taste. To prepare the herbs, remove the stems and lightly pack the leaves in a measuring cup until the desired amount is reached. Immerse the leaves in cold water and use your fingers to wipe away residue. Shake off the water and roll the leaves in a paper towel or dry in a salad spinner.

Garlic—Never substitute garlic powder for fresh cloves or the taste and consistency will suffer.

Cheese—If you can, freshly grate cheese to ensure the pesto will have a full cheese flavor. Once the herbs, nuts, garlic and oil are combined, add the grated cheese by hand so the flavor will be balanced.

Oil—When using olive oil, choose an extra-virgin oil that tastes of olives and doesn’t have a strong aftertaste. If milder nuts and herbs are used, experiment with oils such as corn, canola, safflower or walnut which may provide a more neutral taste.

Nuts—While nuts can be added raw, toasting them releases essential oils and creates a more intense flavor. Walnuts are often used in stronger pestos and milder nuts such as pine nuts, unsalted pistachios, or almonds are used in delicate pestos. For those with nut allergies, or if you want to make your pesto a little different; olives, capers, and sun-dried tomatoes make good substitutes.

Storage—For long term storage, pack the pesto into small containers, cover with a thin layer of olive oil and cap tightly to seal in the flavor and to avoid oxidation. Exclude as much air as possible to prevent loss of color and moisture.

When preparing pesto that will be frozen, make sure the herbs are completely dry before adding the rest of the ingredients. If water is left on the leaves, ice crystals will form once the pesto is frozen, weakening the flavor and texture.

Pesto freezes best when there is slightly more oil in the mix because the fat protects the herbs from potential freezer burn. If you intend to freeze the pesto from the start, add a few tablespoons oil or softened butter or margarine.

Now try these kosher pesto recipes: Summer Herb Pesto, Sun-dried Tomato Pesto

After all that cleaning and cooking, why leave your seder table looking  drab? Easy-to-make fresh fruit topiaries are perfect centerpieces.

Topiaries are multi-dimensional “mini trees” fashioned from flowers, fruits and greenery. These gorgeous centerpieces herald spring in all its beauty while adding a unique touch of elegance to the Passover seder.

Topiary, the art of ornamental gardening, dates back to the 18th century. Often found in colonial and Victorian decor, it is easy to re-create with Styrofoam, real or dried greenery, fruit and flowers. Lemons, limes, oranges, apples and pomegranates work especially well, although use whatever you feel will look best on your table.

As the holiday progresses, keep your topiary alive by exchanging the fruit for flowers and other decorative touches.

Materials:

A large decorative vase with a round opening
2 floral moss blocks or Styrofoam balls, spray painted green
1 2-foot thin round wooden pole, spray painted green
Willow vine sprays
Spanish moss in the color of your choice
Box of U-pins
10-20 green hydrangeas, depending on the topiary’s size
Green floral wire
Green floral tape
Various pieces of fruit, such as 20 lemons or limes, 10 oranges or apples, and smaller accenting fruit and nuts such as purple grapes, cranberries, strawberries, chestnuts;
12 inch wooded sticks, such as shish kabob skewers
Box of toothpicks

How To:

1. Choose your decorative vase in proportion to the size of the floral moss blocks or Styrofoam balls. Cut the moss block or Styrofoam to fit the inside of the pot. If needed, tape it in.
2. Choose your wooden pole so that the height of the “tree” will be 2-1/2 times the height of the pot. Insert the stick into the foam in the pot to make a hole for the “trunk,” and remove the stick.
3. Tuck Spanish moss into the pot to cover the moss block or Styrofoam, and fasten it down with U-pins. Stick some of the hydrangea on the moss to add color and texture to the base of the “tree.”
4. Insert the stick in the original hole in the now-covered moss block or Styrofoam. Glue, if necessary. Place the second moss block or Styrofoam on top of the stick to make a hole and then remove.
5. Working in concentric circles from the top of the moss block or Styrofoam, attach pieces of willow vine sprays, using floral wire to secure the vine sprays in place.
6. After half the foam is covered with greenery, attach the foam on top of the stick and completely cover the rest of the ball. Stick in hydrangeas to enhance the topiary ball shape. Embellish the stick with vine sprays, moss, and using floral wire, secure the remaining hydrangea, if desired
7. Bring the topiary comes to life by adding the fruit. Cut all but four or five of the fruits in half and attach the whole and uncut fruit to wooden skewers. Arrange the cut fruits, cut side down, around the upper portion of the topiary by carefully pushing each stick into the moss. Place the uncut fruit around the perimeter of the base of the topiary by carefully pushing the sticks into the moss.
8. Attach the accenting fruit to toothpicks (strawberries work well with lemons, purple grapes with green apples, blue berries with limes) and arrange them all over the topiary by carefully pushing the toothpicks into the moss.

Note:

To increase the life of the fruit, choose slightly under ripe pieces and store the topiary in a dry place, as moisture will cause the fruit to decay faster. The fruit should stay fresh for 4-5 days, depending on the type (oranges will last longer than berries) and the quality at the time of purchase. When the fruit needs to be changed, gently twist the U-pins free and pull out the fruit. Replace with new fruit or change the look by adding flowers. The willow vine sprays do not need to be changed, as they will dry in place.

Don’t forget to shop Kosher.com where you always get free next-day delivery!

Purim is Rivky Koenig’s favorite time of year. When this scrapbooking specialist, who recently launched a new line of Jewish-inspired scrapbooking supplies, wrote her first book, Crafting Jewish, Purim was the hardest chapter to write.

“We came up with so many crafts for Purim that it was difficult to pick and choose which crafts to include,” says Koenig, of her book. “Purim gives people a wonderful opportunity to express their creativity. Every year I get inspired by seeing what my friends and neighbors do.”

From costumes to mishloach manot to the grand Purim feast, every aspect of this holiday is fun, spirited and child-centered. Koenig likes to get her kids involved as much as possible.

The Costumes and Mishloach Manot

“For costumes, use things you have around the house,” she says. “This year my kids want to be cowboys so we are going to take plaid shirts and khaki pants or jeans. They’ll wear bandanas and I’ll get them some ropes to use as mini lassos.”

For mishloach manot, Koenig also suggests reusing item from around the house. Why buy something new when you can use stuff you don’t need anymore?” Koenig asks. She recommends saving containers or jars from bread crumbs, baby formula, oatmeal, or nuts, and then covering them with scrapbooking paper. “For a lid, you can decorate the plastic cover with coordinating paper,” says Koenig. “Or, poke holes on two opposite sides of the container and weave a ribbon through it to create a handle.” Koenig also likes to wrap the container in tissue paper or cellophane and cinch it at the top with a rubber band and tie it with a bow.

To show off homemade condiments, Koenig packages them in reusable glass jars she saves from pasta sauce. She spray paints the lids to create an original look.

“If you aren’t so creative, don’t worry about having to choose a theme,” says Koenig. “You can tie everything together by picking a color or a flavor, and use that to bring together your shalach manos.”

Here are some projects to get you started.

For Mishloach Manot

Mishloach Manot in Hamantashen Containers

Materials:

• Dinner plate
• 1 large sheet of brown craft foam
• Pencil
• Scissors
• Stapler
• Purple tissue paper or cellophane paper

1. Place the plate on the craft foam. Trace a circle around the plate.
2. Cut out the circle of craft foam.
3. To make the hamantashen’s triangular shape, lift up two sides of the circle and staple together on top, where the two sides meet. Life up the remaining side and staple to each of the other sides. Fill with Purim goodies.
4. Cut out a square of tissue paper or cellophane slightly larger than the hamantashen’s opening. Stuff the paper into the opening to cover the food.

Cute Mishloach Manot Caddy

Materials:

• Clean round container (such as from breadcrumbs, nuts, or baby formula)
• Craft glue
• Colored jumbo or regular craft sticks
• Ribbon
• Decorative edge scissors or regular scissors

1. Spread glue around the top and bottom outer edge of the container.
2. Glue the craft sticks around the entire container. Let dry.
3. Tie a ribbon around the center of the container and trim the ends with decorative edge scissors.

For Costumes

Cool Cape

“I love this project because it’s so simple.  You can literally make this cape in ten minutes and it looks gorgeous,” says Koenig. “Take a large square of fabric, cut slits in it, and thread ribbon through it. Then, have the kids decorate it with rickrack, ribbon, glitter.”

Materials:

• 36×36-inch piece of felt (sold in packages at most craft stores)
• Tape measure
• Straight pins
• Sharp scissors
• 48-inch length of 1-2-inch-wide ribbon
• 4 yards 1-inch-wide rickrack or 2-4 yards marabou or fake fur trim
• Fabric glue, or glue gun and glue sticks

1. Place the felt onto a flat surface. On one side of the felt square, measure and fold over a 5x 36-inch section. Pin the folded section to the remaining felt with straight pins, to hold in place.
2. Use the sharp scissors to cut 1-inch slits into the folded felt: cut 20 slits spaced approximately 2 inches apart.
3. Remove the pins and unfold the felt. There will be 2-inch slits. Weave the ribbon through the slits. The part that folds over will form the collar of the cape.
4. Cut a length of approximately 50-52 inches of rickrack or marabou to fit around the outer edge of the collar of the cape. Use fabric glue or glue gun and glue sticks to attach the rickrack to the edge of the collar. Fold the rickrack at a 45 degree angle when you reach a corner and continue gluing.
5. Turn the cape over and hot glue the rest of the rickrack around the edge of the cape, not including the collar area (When the cape is worn the collar will be facing down).

Note: To make the cape longer or shorter using the same size of felt, increase or decrease the length of the collar.

Shtreimel

“Why spend $25 on costume shtriemels (usually sold in a Judaica store) when it’s so easy to make one at home?” says Koenig. “This is such a simple costume. It’s very reasonable and original.”

Materials:

• 2 (12×15-inch) pieces brown fake fur
• Glue gun and glue sticks
• Scissors
• 1 large black velvet kippah

1. Lay one piece of fake fur, fur side down, on a table. Fold one-third (4 inches) of the fur up toward the middle.
2. Apply hot glue to the unfolded section. Fold the unglued section onto the glued area. Press to form a flat tube shape.
3. Repeat with the second piece of fur. Glue the tubes together at one end. Measure the fur tube around the head and trim off extra fabric.
4. Glue the two ends together to form a circle. Place the kippa into the fur circle. Hot glue the edges of the kippa to the fur inside the circle.

Laurie Bellet, an art specialist at Oakland Hebrew Day School, loves when Tu Bishvat rolls around. Besides the dried fruits and nuts, she uses this opportunity to fuse crafting and nature.

“Tu Bishvat crafts are a wonderful ways to help kids to get in tune to God and the natural world,” says Bellet. “When you look at a tree, it’s so easy to form a simplistic mental image of it. But really, there are many individual elements to a tree, leaf or flower. It takes real focus to understand the different components.”

Through these Tu Bishvat-inspired crafts, which are suitable for all ages, Bellet expresses to the kids “the exquisite thought” that a leaf isn’t just, well, a leaf. Instead, it’s a complex design with a sacredness granted from something greater than “ourselves.”

In the spirit of the Yiddish phrase, “Every blade of grass has its own angel that whispers, ‘Grow,’” take out your crafting supplies as you celebrate the New Year of the Trees.

Tu Bishvat Floragraphs

“While you take a nature walk to collect items for the collage, appreciate the variety and intricacy of things that grow,” says Bellet, who has done this project with kids as young as 18 months.

Materials:

• Items from nature like leaves, flower petals, seeds, pieces of grass and twigs
• Contact paper
• Fine glitter powder
• Modge Podge, optional

Directions:

1. Place a piece of contact paper in front of you. Peel off the back of the contact paper so the sticky side faces upwards.
2. Place the nature items on the sticky side of the contact paper. Older children can create a picture or pattern with the items.
3. Sprinkle fine glitter powder to fill in the spaces in between the items.
4. Seal the picture by brushing a layer of modge podge on top of the collage.
5. When dry, turn the collage over, place in a picture frame or hang on a wall.

Potpourri Tree

“This project helps kids learn the structure of a tree,” says Bellet. “A tree’s form is made up of a series of ‘Y’ letters. Start with the big trunk and work your way outwards as the branches turn into blossoms.”

Materials:

• Construction or craft paper
• Markers, crayons or paints
• Glue
• Assorted pieces of broken twigs, cinnamon sticks and cloves
• Potpourri

Directions:

1. Paint or draw a nature scene. Using markers, crayons or paints, draw the outline of a tree.
2. Glue the twig pieces, cinnamon sticks and cloves to fill in the trunk and branches.
3. Glue the potpourri to create the leaves and blossoms.
4. On top of the picture, write a Jewish saying, like the phrase from Pirkei Avot (Ethics of our Fathers), “My fathers planted for me and I will plant for my children.”

Nut and Seed Bird Feeders

“One of the wonderful things about this project is the simplicity,” says Bellet. “It’s easier than turning a milk carton into a bird feeder and it’s a lot more fun.” You can even freeze the bird feeders and take them out as needed.

Materials:

• Pine cone
• Plastic spoon
• Peanut butter
• Bird seed
• Hanging wire or dental floss

Directions:

1. Use a plastic spoon to help you cover the pine cone with peanut butter.
2. Place the bird seeds into a bowl. Roll the pine cone into the bird seeds.
3. Affix the hanging wire or the dental floss to the top of the pine cone and hand from a tree.

Leaf-Print Paper

“This is a great way to give kids the opportunity to study the intricacies of leaves.” says Bellet. “Besides the esthetic, which is lovely, students finish this project with an appreciation for the beauty of leaves.”

Materials:

• Leaves
• White construction paper
• Water colors and brushes
• Acrylic paint

Directions:

1. Place a leaf on a piece of white construction paper. Using water colors, brush around the edges of the leaf, to create an outline of it. Repeat all over the paper.
2. Paint the rib-side of the leaf with acrylic paint. In the same way you would use a stamp, press the leaf onto the water colored leaf outlines.
3. Once the picture is dry, embellish it by drawing or painting blessings or Jewish sayings.
4. There are many uses for the leaf print paper. Some ideas include: frame and hang, cut the paper into greeting cards, or laminate and use as placemats.

As a kid, I was accustomed to finding strange items in the fridge. Three peas in a Ziploc bag. Four tablespoons of mashed potatoes packed into a small container.  Salvaged brisket marinade in an oddly labeled pickle jar.

At the time, I didn’t realize this was the handiwork of my mother who saves leftovers of all shapes and sizes and reuses them in creative ways.

According to the National Grocers Association Consumer Panel Survey of 2009, three-fourths of households mix leftovers into new meals at least once a week. And my mother is the savviest of these household cooks.

Within minutes, she reinvents roast as a tangy Mexican meat salad. Fresh citrus, grated ginger and a splash of soy sauce turn sautéed chicken and vegetables into chicken à l’orange. My favorite magic trick is when she uses leftover chicken soup and crafts the most incredible dish—I don’t even know how to label it—by adding tomato paste, cooked veggies and pasta.

Somehow, I did not inherit this gene and am part of the 2% of people who rarely serve leftovers. On the off chance that we actually have extra food from Shabbos, leftover chicken and rice served on Sunday is nothing more than, well, chicken and rice.

That’s okay though, because instead of reheating leftovers, I serve “rightovers.”

Right What?

The concept behind rightovers is to cook similar dishes at the same time. Enjoy one immediately and store the other in the fridge for later that week, or freeze for use down the road.

I make rightovers while cooking for Shabbos. I’ll think of the coming week and make two similar entrées at the same time; one will be served on Shabbos and the other is for Sunday or Monday dinner, or I’ll freeze it for a rainy day.

By incorporating rightovers into my meal-planning strategy, I have the luxury of enjoying a full day’s outing on Sunday, knowing there’s a fresh meal for my family when we come home.

The beauty of serving rightovers is that unlike leftovers, these dishes haven’t been reheated or kept in the oven longer than necessary, which often is the sad experience of food that was cooked on Thursday, reheated for dinner Friday night, and then rewarmed (again) on Sunday.

Rightovers: How To Do It

The process can be basic—baking chicken with instant rice and chicken with frozen vegetables—or as complicated as you want. As long as you make similar but different dishes at the same time, by thinking ahead, you’re guaranteed to have a meal on hand for when you need it later on in the week.

Here are a few practical examples:

• Double a batch of bread crumbs for schnitzel and breaded fish. Oven bake the fish (cook the fish on a cookie rack for a crispy result) while you pan-fry the schnitzel.
• Prepare a large quantity of ground beef and sauce; turn half into meatballs and half into meatloaf.
• Make a savory roast chicken (think lemon and herbs) while you make a sweet roast chicken (think honey and dried fruit).
• Roast butternut squash, parsnips, apples and onions. Sprinkle generously with sea salt. Serve one portion as a side dish on Shabbos, and puree the rest with chicken broth, to be enjoyed as a soup later in the week.
• Prepare two different types of chicken with similar sauces. For sesame chicken, combine equal parts apricot jam and Dijon mustard, pour on chicken breasts, and coat with sesame seeds. For honey mustard chicken, combine equal parts Dijon mustard and honey, add chopped dill and diced shallots, pour on chicken breasts and bake.

Preparing rightovers is just as easy with dairy entrées as it is with meat dishes.

• When making a big batch of pesto, toss half with pasta and use the rest as a sandwich spread for paninis.
• Since spinach lasagna and spinach-ricotta pie have similar ingredients, make both dishes at the same time.
• Prepare baked ziti and homemade mac and cheese consecutively because the process is similar.

Rightovers Save You Time and Money, Too

Make rightovers from staple ingredients that are on sale. A two for one special is an opprtune time to get cookin’. When 2 lbs of ricotta cheese dips down to $1.50, I get excited and buy two containers for less than what one would cost on an off-week.

On Monday, I prepared spanikopita, a Greek-inspired dish that combines spinach, dill and ricotta cheese with phyllo dough, and a crust-less Spinach-Ricotta Quiche that incorporates feta. I served one that evening and saved the second for Wednesday night.  The next week, I used the rest of the ricotta cheese to make blintzes and cheese pudding, which I made at the same time but served at different meals.

Esther Simon, a professional organizer from Los Angeles (traditionalhomeorganizer.com), first introduced me to the concept of preparing rightovers. While she has many creative solutions to ease household management issues, when it comes to meal-planning, I love this “get out of jail free” card. When my kids start singing, “Mom, what’s for dinner?,” I can rest assured that I have an answer before they begin the chorus.

Now try this recipe! Spinach-Ricotta Quiche