Kosher News

Quick & Kosher

If you caught my appearance on WABC’s Morning Show this past Sunday, you probably noticed that we went with the Kosher.com apron.  (If you missed it, you can watch the clip below.)  It definitely wasn’t made for a pregnant woman—I almost cried when I saw it—but I think it worked out OK.  After all, I’m not trying to cover up the fact that I’m expecting—I just didn’t want to distract everybody from the subject at hand: how to fix a yummy, elegant Rosh Hashanah meal on a budget

My friend, Atara, came with me.  On set we met up with Janine our food stylist and Ilya our PR gal who is also a good friend and, after tons of pre prep, we patiently waited until we had a total of 10 minutes to set-up the entire table.  We were so pressed for time and, as usual, I had some pre-show jitters, so Atara retired to a corner and diligently prayed for me.  Now that’s a friend!

The host, Phil Lipoff was SO nice.  He remembered how his mom slaved away in the kitchen for hours prepping for Rosh Hashanah, and he nearly went into shock when I told him our entire spread took about an hour for everything!  He wished me the warmest, nicest “Shana Tova” at the end of the segment.  It was great fun, and the best part was having the chance to give useful, delicious and practical advice.

Click on the image to see the interview:

As I said, the Rosh Hashanah menu we presented takes about 1 hour to make and costs about $10-$12 per person.  Who said holidays have to be expensive?

We started with Sweet Carrot Salad (under $3 per person – and that’s using all the shortcuts like pre-shredded and sliced carrots and cabbage, and canned chunked pineapple.)

You can cut the costs even more by shredding your own carrots, slicing your own cabbage and cutting your own fresh pineapple—in which case you will have extra pineapple left over to serve for dessert.  That way, you’ve made the fruit work for you in two ways.  With the leftover cabbage, make Israeli Cabbage Salad. Most of the ingredients of which you probably already have on hand: mayo (either regular or light—both work perfectly in this recipe) lemon juice and salt.

The star of our show was Honey Chicken (under $4 per person).

As a colorful side dish, we showed an eye-catching Broccoli Mushroom Pie (under $2 per person).

.

And we finished with Puff Pastry Apple Purses (approx $2.50 per person) that look fancy, but are so simple to make!

Whether due to nut allergies or because some people have the custom of not eating nuts over the yom tovim, eliminating the nuts will still produce a fab dessert.

This entire menu is not just low budget, it’s low stress; quick and easy, with superb results.  Our motto is “Keep it simple, keep it sane.”  Let it be your motto too!

Guess who will be on the WABC NY Morning News show at 9:45 am this Sunday, September 6, 2009?  Yup!  I’ll be there, cooking up a special Rosh Hashanah dinner and discussing Kosher.com’s top 10 tips for cutting costs while entertaining on the holiday.

Naturally, I’m nervous about what’s most important—what I should wear!  Black is slimming, but how slim can you look at 7 months pregnant? Color looks good on TV, better than black, but then I might take up the whole screen… Alas, the powers-that-be thought I should be wearing a Kosher.com chef’s coat (not slimming, people!), until I pointed out that it doesn’t come in maternity sizes. Maybe we can find a Kosher.com apron.

Featured dishes will be based on the traditional simanim, those special foods we eat on Rosh Hashanah to focus our attention on the blessings we hope for in the coming year. Depending on the length of the segment, I’ll try to explain why we use each of the foods as I prepare them. The menu is a little heavy on the sweet stuff, because we all want a sweet new year. There’ll be apples and honey, of course, but there’s so much more!

I’m going to offer several choices to the producers, so tune in to see what they decide to pick.  For “Starters” I’ll suggest Unstuffed Cabbage Soup, Warm Salmon Salad, and Sweet Carrot Salad. Potential main courses include Honey Chicken, Chicken with Honey Roasted Cipollini Onions, Standing Rib Roast, or a Brisket in Wine Sauce. For sweet side dishes, I’m considering Saffron Apples, Cran-Apple Crunch Kugel, Potato Kugel Cups or Carrot Muffins. And for the part of the meal that everyone anticipates most (or is it just me?), dessert, I’m thinking of Applesauce Cake, One-Bowl Amazing Chocolate Cake, Puff Pastry Apple Purses, and Strawberry-Apple Shortcake Trifle.

See you on TV—and I’ll be back next week to give you the behind-the-scenes scoop on the shoot!

This blog is proof of G-d’s infinite humor.  If you had told me a couple of years ago that I would be doing a blog on cooking or food, I would have escorted you out the door, laughing all the way.  I’m very upfront about this: my mom was allergic to stoves and I grew up on take-out food.  I thought all meals come out of little cartons or were served to you by someone wearing a black bowtie.  This wasn’t all bad.  Preparing dinner consisted of deciding which restaurant to dial.

Now that I’m all grown up, neither my waistline nor my wallet can afford to keep eating these ready-made delights.  In addition, my life took a few unexpected turns.  I had spent ten years building a fast-track career as a TV producer; working for CNN and then HBO.  I traveled the world covering award shows and interviewing celebs.  Eventually, I embraced traditional Judaism and my repressed home-based values bubbled to the surface.  I gave away my stiletto heels, cut down my hectic work schedule, and got married.  A quick tally of the results: I now have one hubby, three kids, and a kosher kitchen!

As a new bride married into a large family, I discovered that I was expected to cook meals not only for weekdays, but for every Shabbos and holiday, and that we were going to frequently invite our friends and relatives, our friends’ relatives and our relatives’ friends over to our place to partake in the feast.  The irony was that Hubby came from a long line of great cooks, including professional caterers.  He had never met anyone who would seriously ask, “What’s a spatula?”

I had no choice.  I learned how to use that kitchen, much to everyone’s shock, including my own.  I found out how to turn on the oven (first, take out the sweaters you were storing there), how to shop for kosher food, and how to cook the stuff until it’s so delish that you’re proud to serve it.  What’s more, by begging and sweet-talking a lot, I collected hundreds of recipes from real cooks that take fifteen minutes or less to prepare.  That’s right – I said fifteen or less.

This development was so phenomenal I had to write a book about it.  I discovered that most people are as pressed for time as I am, whether a new bride or a great-grandma, novice or experienced home chef.  What emerged was Quick & Kosher: Recipes from the Bride Who Knew Nothing.  It’s sort of a cross between a cookbook, an autobiography, and a cooking manual — and every word in that book is true.

Now here comes the funny part.  I thought I had everything down pat, until my three kids got past eating mush out of a little jar.  Suddenly, I was back to knowing nothing — back to the frustration of not knowing what to cook, how to cook it, or how to get them to eat it.  Even more horrifying was the  realization that unless I get hold of some decent “family” recipes, Hubby and I would have to consume the childrens’ default Peanut Butter du Jour dish nightly for the next twenty years.  I had graduated from being the Bride Who Knew Nothing to a frazzled mom desperately searching for the perfect combo of recipes we’d all want to eat.

Asked to write this blog, I figured OK, it’s an opportunity not just to talk, but to listen.  I don’t know how many bloggers write with the direct intention of getting feedback, but that’s my goal.  I need help.  I need friends.  And if you share any of my concerns, my hopes, or my problems, if you need quick and easy recipes, if you’re interested in ideas for making your home a place full of sunshine, and if you have a few recipes or ideas of your own that you can offer – I think we’ll be best buds.  Together, we’ll cope.

After all, your life is probably somewhat like mine:  Every day is a balancing act of kids, careers, and carpools.  I don’t mind being in the kitchen, but I need to get out and do other things.  I consider entertaining company a pleasure, not a burden.  I admit to relishing the moment when a guest says, “Mmm, terrific.  Did you cook this?” and I can say yes, knowing I did more than just defrost it.  I love barbeques, Shabbos and Sheva Brachos.  (Hey, last year I threw a Sheva Brachos barbeque.  I’m very into consolidating.)  If you happen to be an accomplished cook or you’re at a different stage of life, I have the feeling we’ll still get along: everyone can use kitchen tips and time savers.  And who can’t use creative ideas for everything from an intimate dinner to brunch for the entire synagogue sisterhood?

To make your life a little easier, in each blog I plan to include 3 dinner recipes — 1 dairy, 1 meat/poultry, 1 parve – giving you maximum flexibility.  (We all have our moods.)  And 1 Shabbos recipe.  (It might be a fancy app, main, side, salad or dessert.  Don’t worry, it won’t take extra time.)  And here’s an example…

This week, the perfect Sunday night dairy dinner is Creamy Ziti.  (OK, If you serve Shabbos leftovers on Sunday, make this on Monday.)  Loaded with ricotta and mozzarella, this recipe will probably top your local restaurant-made ziti.  (Honestly, I’m the furthest thing from a snob when it comes to eating restaurant food.  When it’s delish and someone else has done all the hard work, what could be better?  But there are few things that I can’t bring myself to eat out and ziti is one of them, because I just love this easy recipe so much!)  Serve it with a simple garden salad to round out your meal.

I’ll bet that by Tuesday or Wednesday night, your family will be back in the mood for a meat meal.  So here’s a Latin classic: Arroz Con Pollo.  That’s Spanish for Rice & Chicken – but doesn’t it sound fancier in a foreign language?  Turmeric and paprika, spicy Spanish rice with sautéed peppers, onions, and mushrooms will turn your usual boring chicken and rice night into a Latin fiesta!

And Thursday night is a good time for something light and parve, as we will soon be entering the meat fest of Shabbos.  I’m feeling international inspiration, so let me suggest Sesame Crusted Yellowfin Tuna with Wasabi Sauce.  It’s so quick and so easy!  Tuna is one of those neutral fishes that even non-fish eaters are comfortable trying.

Consider me a neighbor who has just dropped in to schmooze in your kitchen.  I share my recipes and shortcuts with you, you share yours with me.  What I’m saying here, folks, is that I’d love for you to “totally talk to me” or at least, leave a comment!

On that note – what do you think of this recipe and video?  I shot it in my friend Beth’s kitchen.  The original recipe comes straight from my recipe tester Joy’s father-in-law, a Philly native like me.  It offers an interesting, unexpected flavor, a total twist on Gefilte Fish.  I happen to like this dish so much, I put a picture of it on the cover of my book.

Watch this cooking video I made on How to make this lovely dish:

By now, you should have a good idea of what this blog is all about, and the key to its content is YOU.  I’m not one of those people who can dispense wisdom from my castle in the sky.  I need to know what types of food and family issues matter to you.  No doubt, tackling topics that interest you will help me too.  Pretty soon, we’ll be able to discuss these things like old friends.

So let me ask you, honestly — last night my husband made us tuna sandwiches for dinner because I was busy writing this.  Though my four-year-old defends me as the “best cooker in the world,” Hubby is under the impression that the party is over; he’ll be fixing all our dinners from now on.  Of course, that’s not true! – at least not 100% true.  But tell me, when you’ve got deadlines hanging over you, how does your family handle the juggling?  The sooner we come up with answers to that one, the better it will be for all of us.

Jamie Geller is a best selling author (Quick and Kosher Recipes from the Bride Who Knew Nothing, 2007), an internationally syndicated food and lifestyle columnist, an award-winning television producer, a motivational speaker, and the host of popular Internet cooking shows “Quick & Kosher” and “Simply Kosher.”

When it comes to honoring mom, some Jews view Mother’s Day as an occasion that  shouldn’t be limited to the second Sunday in May.  Since we are commanded to honor our parents every day, the Jewish attitude suggests that expressing gratitude to mom should be more than a once-a-year event.

But, I’m sure there isn’t a Jewish mother (me included) who does not appreciate the flowers, phone calls, cards – and most importantly, the hugs – that result from this special day.  And rightfully so.

Motherhood is a struggle.  In fact, the Bible, whether it talks about matriarchs like Sarah, Rebecca, Rachel and Leah, or lesser known figures like Hannah or Yocheved, depicts rearing kids as an all-encompassing struggle.  From bearing children, giving birth, to raising and mentoring them, motherhood is a bumpy ride with unpredictable turbulence no matter how smooth you think you have it.

So, when Mother’s Day comes around, I embrace the day as a mother, but even more as a daughter.  With lunches to pack, beds to make, and kids to carpool, my daily routine doesn’t offer an opportunity to tell my mom how much I appreciate everything she did – and still does-for me.

This Mother’s Day, I look forward to heading to the kitchen to celebrate my mom.  Sure I can easily take her out to dinner, but nothing says “I love you” like homemade goodies, especially when they are a tribute to the comfort food mom made me growing up.

Inspired by the idea of making an heirloom cookbook but daunted by the effort it takes to collect all of mom’s signature recipes?

Surprise her by making a special meal featuring some of the food she made when you were little.  Think of comfort foods like special soups and salads, casseroles and pasta.  Or, present her with a package of baked goods that stand out from all the desserts she made when you were a kid.

The most important part of this thoughtful gesture is to include a note describing the memories you have of the dish and why it stands out.

It’s kind of like making an heirloom cookbook, but much easier.  And instead of just collecting the recipes, you get to eat the food, too.

Click here to make Kosher Orange Sugar Cookies, a sensational dessert my mom made when I was growing up.

In an effort to better prepare himself for the grueling emotional and physical strain of the Presidency, Barack Obama has pledged to go kosher, citing the food’s proven health advantages over that of the typical American diet. Though most White House staff (and even Michelle Obama) have balked at such a drastic culinary shift, they should have seen it coming. Here’s why:

1. It was meant to be. How many people do you know whose name contains the letters to make the word kosher? Barack Hussein Obama’s name does.
2. Though McCain visited the Kotel (or Western Wall), Jerusalem’s holiest site, while touring the Middle East, only Obama was seen roaming the shuks of the city afterwards, Blackberry in one hand and bowl of cholent in the other.

[image credit]

3. Yes, that’s computer generated. It was leaked that this addition to the White House may be in the works. The other option was a bagel.

[image credit]

4. No one will raise a brow when they see him pimping his favorite yarmulke.

[image credit]

[image credit]

5. He’s making all the Israeli papers.

[image credit]

6. Obama genuinely loves the food! Overheard during this photo asking, “What was that your wife put on those fishballs?” “Wouldn’t you like to know,” the elderly man replied.

[image credit]

7. He looks great with an Israeli flag.

[image credit]

Barely having settled into the White House, there have been some surprising developments which may carry serious implications for Presidential staff and the overall running of 1600 Pennsylvania Avenue.

Rabbis were rushed in to kosher the White House kitchen, raising suspicions of Obama having an affection for kosher meals or possibly being of Jewish ancestry himself. His campaign hopes, had this still developing story been leaked, would have been ruined. It served his political aspirations better posing as a Christian until in office.

[image credit]

Obama’s natural affection for American food seems to have implications for us as well. Cheeseburgers will soon be served with soy-cheese, expect KFC (renamed Kosher Fried Chicken) to become a government subsidy, all chili contests to be devoid of pork based entries, a significant bacon tax (it’s killing you anyway), and for Obama to renounce his affinity for shrimp and grits.  Go kosher if you like Barack, but low cholesterol isn’t for everyone and you can’t expect unhealthy Americans to embrace your diet after decades of clogging their colons.

[image credit]

While we doubt Obama has any affiliation with Judaism, he definitely loves kosher foods. Obama getting on the kosher bandwagon will only improve the health of  his other staff members. As for the rest of us Americans, while capable of embracing certain kosher standards, if he ever expects to get re-elected, he better at least ax the bacon tax. That one may even lead to anarachy.

Well, better than sliced challah, anyway Recent information gathered from Mintel’s Global New Products Database for the year indicated that kosher foods are the leading the pack for new product launches!

What’s really interesting is that the growth isn’t entirely from the religious market.

From the study:

“Kosher is the most frequently used claim on food and drink products launched this year, according to Mintel, which suggests that the growing interest may be more to do with food safety than religion…not so much because of religion, but because consumers of various backgrounds trust kosher foods to be safer and clearly marked as to ingredient content”.

Other groups that are finding kosher appealing are vegetarians, lactose intolerant, and those that fear mad cow disease (from beef). This is the second straight year that Mintel has kosher ranked #1, and estimates the 2007 kosher market at $12.5 billion. All products in the US market that “happen to be kosher” stand at an astounding $500 billion.

Source

Newspapers and reporters around the country are reporting a “kosher meat shortage.”  Agriprocessors kosher-meat plant ceased all of its operations due to a raid on its plant in May, charging them with employment of illegal immigrants and underage workers.  “Financial problems at the company that was the target of one of the largest immigration raids in U.S. history have triggered a shortage of kosher meat and raised prices nationwide,” says USA Today.  The meat shortage has affected most butchers and supermarkets around the country.

“Last week, the production slow-down at the Postville plant finally hit the nation’s kosher markets and, by extension, kosher consumers. Retailers from coast to coast report trouble getting orders filled…” says Intermountan Jewish News. Even Fresh Direct, has closed down its kosher-meat department on its website. But before you have thoughts of becoming a vegetarian, visit www.Kosher.com, where you will still find the freshest kosher beef around. Order now before its too late, and receive a shipment of fresh meat delivered straight to your door!!!

The Orthodox Union is now offering four entertaining DVD’s, as an outreach program to the public. The DVD’s are entitled: Kosher Kidz, The Kosher Fish Primer, Kosher Birds: Who Are They, and Kosher Meat: Unexplored Frontiers With Rabbi Belsky. All DVD’s offer kosher consumers, and their kids, a chance to explore the world of Kashruth and Jewish Law in a fun and exciting manner. OU Kosher’s educational programs also include the “OU Kosher coming” project, which sends OU’s Rabbinic coordinators to schools, synagogues, college campuses and communities – enlightening thousands. To purchase a DVD at $5, a complete set at $24, or to request “OU Kosher Coming” program for your institution, or community – contact Safrane@ou.org.

Source:  www.ou.org

Kosher.com has now opened its website “doors” to Manhattan local delivery orders. In the past, Kosher.com has solely relied on third-party delivery services such as UPS and FedEx. Our continuously growing company offers you a convenient, time-saving alternative to one of America’s top five least-liked household chores – GROCERY SHOPPING! When considering a grocery shopping and delivery service provider, compare just some of the many benefits of placing your grocery shopping and delivery order through Kosher.com.

Our purpose is to eliminate all the countless hours you spend shopping for your groceries and household supplies, standing in line, and fighting traffic. Now you can spend your time doing the things you really enjoy. In just minutes you can place your grocery delivery order by phone, fax or online and Kosher.com will have your groceries delivered right “From The Store….To Your Door!” No more dragging the kids in and out of the car, no more drudging through the rain and no more sweltering in the heat. Look for our truck or check us out to see if we deliver to your area.

The Kosher.com Free T-Shirt Giveaway!!!

Place an order today over $100, and receive a FREE t-shirt.

The back has a comical checklist which reads as above

A must have for all Kosher.com enthusiasts. Deals like this don’t come around very often, so take advantage and claim your FREE t-shirt (with purchase) today!

Place an order at usa.kosher.com

Kosherfest 2008 will offer a vast array of lectures, educational seminars, culinary demonstrations and events for the food professional at its new venue, the Meadowlands Exposition Center in Secaucus, NJ November 11-12, 2008.

Kosherfest offers the world’s largest trade marketplace for showcasing kosher food, food ingredients and beverages, and provides an opportunity for supermarket retailers, specialty stores, caterers, restaurateurs, food service and hospitality professionals to find the newest products under one roof.

This year Kosherfest celebrates its 20^th year, and over the past two decades has helped bring to market more than 100,000 kosher products. Today the kosher food industry is a booming $11 billion business, expected to grow at a rate of 12%.

Kosherfest 2008 will showcase hundreds of new products and more than 300 exhibitors from all over the globe. The show’s 2-day schedule of informative events are designed to help today’s industry professionals learn the trends and address the ever-changing needs of their consumers and clients.

For information visit www.kosherfest.com

Coca-Cola is Kosher for Passover! Why? Because each year, around passover, the company makes a special run of Coke that replaces the high-fructose corn syrup with real, delicious, pure sugar. So when the alert goes out, they make some great sales, because the recipe harkens back to a taste that is really “Classic,” not to mention: “Kosher!”

Up until the 1980′s, the formula for Coke actually used real sugar, however, the company switched to high-fructose corn syrup. And since Passover requires refraining from eating certain grains, the corn-based sweetener is usually avoided. But, the Coca-Cola company has been able to continue producing this special variety this time of year.
The yellow cap and special labeling shows that “Passover Coke” is ready for your table! Coke has done a great thing, and having a product like this has even helped in their sales, so much so that even people who do not celebrate Passover request this seasonal recipe. Enjoy your soda this Passover, and savor the flavor of Kosher Coke.

Celebrate Passover and Earth Day at the same time? Yes, you can! You can be green while enjoying all the traditions. Remember, Passover includes cleaning out the old and starting fresh. Just by ridding your home of excess, that is, allowing yourself and your environment to ‘breathe’, you have done at least one small thing to ‘improve your world’.

When we look at Passover as a celebration of being “set free”, we can apply this toward being also “set free” from things and possessions that tend to ‘clog up’ our lives. Freedom is a great feeling, but comes with a responsibility to take care of who we are, where we live, and the world we leave behind. Today, we deal with the plagues of climate issues and the such, things that really affect us all.

So enjoy Passover, but don’t pass over the chance to go the extra step and look at who you are and where you live. It’s those little things that really add up to help create a better world. Don’t take for granted what you have been given! Giving back is the perspective of living green. And don’t forget: “The less you have, the less you have to clean up!”

During the past five years, kosher cheeses have passed beyond the basic varieties. No longer are there just a few choices, but so much more now that there has been an increase in all the kinds available. After waiting for years for kosher cheese to be on par with non-kosher kinds, consumers now have plenty to choose from. And because of the surge of competition, kosher cheese sometimes gets more attention from customers who don’t even eat kosher.

Israel and Europe export many exotic flavors of cheeses, and this has added to the growth of choices now available. It seems as if lately this ‘cheese rivalry’ has created an explosion of the kinds of quality kosher cheese. Cheese makers are adding spices and flavors to their kosher cheese, and selling cheeses to all markets, not just kosher consumers alone. This would include vegetarians and upscale restaurants, looking for quality in taste and purity in the product.

The word is getting out that kosher cheese is gaining strength as a growing trend. People are getting educated, and are willing to pay a little more in order to get a lot more. In return, they get more choices and higher quality kosher cheese that they can enjoy. Kosher certified cheese is making a real run for popularity lately and the demand is rising. And cheese makers are meeting that demand now that they have found that selling kosher really sets their product apart.