Kosher Pastured Duck Confit *Giveaway*


March 9th 2015

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Duck confit, a traditional French recipe, is an indulgent and sinfully-good dish. The process of confit is centuries-old and consists of curing and then cooking the duck in its rendered fat. The technique of rubbing the seasoning on the duck and letting it chill for 24 hours allows for the meat to cure and to take in the spices. The duck confit and rendered fat can be kept in a sealed jar for up to six months. Our Apricot Glazed Duck Confit recipe is not too difficult, but the final product is delicious and tender.

We used Grow & Behold’s Duck Legs for this recipe. The classic way for duck legs to be prepared is “confit”, which is a French culinary method of cooking the duck in its own fat. This slow-cook technique allows the duck to become very tender and rich tasting.  All of Grow & Behold’s products are Glatt Kosher and pasture raised. As soon as the birds are large enough to be moved outside, they spend their entire lives on grass. They live in spacious, movable pens that are moved each day allowing them to access a growing salad bar of natural food. The birds are also fed a special blend of non-GMO food.

Get our full recipe for Apricot Glazed Duck Confit and then check out our Giveaway for your chance to WIN!!!

***Giveaway*** Win with Grow and Behold!!!   This week’s winner is Melissa Lawler.  Don’t worry, you still have two more chance to win and one more recipe coming your way.  Enter below with rafflecopter – keep commenting and entering for more chances.

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Apricot Glazed Duck Confit

This post and giveaway is sponsored by Grow & Behold.


“Avadim Hayinu”: How Not to Become a Slave...


March 9th 2015

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Every year as Passover approaches the panic and stress starts to build. You have to figure out when to start cleaning, what to buy, how many people to host, and how to stay sane while doing all this. For most people who work, getting ready for this holiday may seem impossible! I have come up with a method to stay calm and get everything done on time before Passover.

Last year our Seder had 45 guests, 20 of which were under the age of 12, 5 of which didn’t eat Kitniyot, and 3 of which were complete vegetarians.  My parents landed in Israel just a few days before the holiday, which left most of the preparations to me! In the end, the menu was all-inclusive and catered to all.

1. Start Now!!

  • Go through all the cabinets and throw out anything you won’t use before Passover.
  • Make a list of all useable chametz and plan to use them.

2. Don’t Let Any Food Leave The Kitchen.

  • Every day choose a different room to go through making sure there are no food in any bags, jackets or closets.

3.  Don’t Go Cleaning Crazy!!

  • The halacha is to make sure there is no chametz, you don’t have to spring clean unless you want to (I decided a long time ago not do my Spring cleaning before the most stressful holiday of the year).

4. Guest List, Menu Planning and Shopping

  • Next week, when you are done with your cleaning you can start planning using our Passover Recipes to get started and make a shopping list (Buy pantry items early, it takes the pressure off and you know you the stores will have your favorite items in stock)

Stick to my plan and you can go into the holiday with the right kind of attitude!

Stay tuned for more tips, tricks, menus ideas and Passover tidbits with our daily Passover Countdown articles, sign up to get them in your email here, make sure to check off Passover Countdown.

10 favorite use up your chametz recipes: (Use up your pasta, bread, pizza dough, puff pastry, flour, and oats)

Minestrone Soup

Persian Bean and Noodle Soup

Apple Cheddar Monte Cristo Sandwich

BBQ Pulled Chicken Sandwiches

Beet Pepperoni Pizza

Salmon En Croute

Lamb Turnovers

Homemade Graham Crackers

Chocolate Almond Granola

Fruit Cobbler Crisp

Beef Empanadas with Wonton Wrappers

For more chametzfest ideas check out:

9 Recipes To Use Up Your Chametz




Week {19} Recipes


March 8th 2015

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Purim is over :( but that means its now time to start our Passover planning, this week has some recipes to help use up your chametz.

Broccoli and Walnut Pasta

Avocado Cream Pasta

Baked Oatmeal To Go

Carmelized Onion and Asparagus Pizza

Spinach Strata with Gruyère Cheese (feel free to use swiss or other cheese and let us know in comments)

Cinnamon Raisin Bread Pudding with Vanilla Pudding…

Ribolita – Tuscan Bread Soup


RSVP for #ShareSabra Passover Twitter Party


March 8th 2015

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You’re invited to join our #ShareSabra Passover Twitter chat!

Hosted by @JoyofKosher and sponsored by @Sabra.

With Passover only a few weeks away (but whose counting, right?),  it’s time to meet up for a Sabra Twitter party. Last year’s party was amazing and  we are back with #ShareSabra to help you with your Passover planning. Sabra has come out with lots of kosher for Passover salads that you can use for any meal and we would love to hear how you use your Sabra products. We will also be sharing our favorite Passover memories and of course answering any of those burning Passover questions that have been on your mind!

Make sure to RSVP in the comments section below with you twitter handle because we will be giving away 4 $50 Amazon Gift Cards and 1 $100 Amazon card!


Monday March 16th at 8:30pm EST


@JoyofKosher @JoyofKosherMag @TamarGenger @JamieGeller


Moderator @MommyBlogExpert

How to participate
Use hashtag #WinnDixieKosher
Use Tweetchat for easy chatting.

Anyone can participate, but you must be following @JoyofKosher and @Sabra and RSVP here below to win prizes!


Let us know you are coming to the party in the comments below to be entered to win 1 of 4 $50 Amazon Gift Cards and 1 $100 Amazon card. Make sure to include your twitter handle.



/RECIPE/ Chocolate Mint Hamantashen


March 6th 2015

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This recipe was the base for one of the ideas that I shared on the Hamantaschen video I made. I was more than excited to have an excuse to make yet again! YUM!!!!!

Personally I’m a lover of the chocolate and mint combo. I feel that it’s one of the worlds most delish combos really, BUT…..not everyone in my family agrees, or should I say mint does not agree with everyone in my family. So, I came up with a second idea for a filling, which I also shared in my video – Milk Duds. WINNER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! A chewy, creamy, chocolaty filling. Yes, I also love a good chocolate and caramel combo.

This is a great Hamantashen recipe, the chocolate dough gives a nice change to the sugar cookie flavor of most. I also added some chocolate drizzle to make it a triple choco cookie. Even better!!!! Have fun with your Hamantashen and enjoy them! Be creative and make things work for your taste and family!!!

All the best!


Try Sangria For the 4 Cups


March 6th 2015

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When I was growing up we spent every Pesach with my paternal grandparents. What my grandmother may have lacked in “haute cuisine” was more than made up by the love that went into every dish that came out of her tiny kitchen. Whether we were just one table of immediate family, or two banquet-size tables full of extended relations (and the occasional stranger who had no place else to be), there was always plenty of everything to go around. No matter how much work went into Pesach prep, when it was time for the Seder, there was nothing but smiles and hugs and wine all around.

As a kid, there was much I didn’t know about Pesach. I didn’t know about the amount of work that went into all the cooking my grandmother did. I didn’t know about all the shlepping my poor grandfather had to do, running up and down from their single storage locker to change over the kitchen for the holiday. And I surely didn’t know that there were legitimate choices other than sweet, Concord grape wine for the 4 cups.

Alas, I have come to know the realities of what it takes to prepare a home and kitchen for Passover. But I have also learned that there are wonderful kosher for Passover wine options for both the Seder meal and for the rest of the holiday.

Whether you choose to sip from 4 cups of dry wine, 4 cups of sweet wine, or 4 cups of grape juice at your Seder table, this basic sangria recipe will give you the chance to mix up something fruity and wonderful “on all other nights.”

Basic Sangria

Basic Sangria

Wishing everyone a happy and kosher Passover!


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Vegan Mains Perfect For Passover


March 5th 2015

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Every year I get a few comments on my article, A Very Vegetarian Passover, which is a guide for vegetarians and vegans and those that host them.  The recipes are great, but tend to be a bit on the side dish variety.  Most vegans are used to sticking with the sides and most hosts don’t have time to bother to make more, but in response to a few requests for more main dish type vegan Passover recipes, I have developed a few.

Portobello Carpaccio with Chimichurri

This is a really elegant appetizer for your vegan friends, very meat like, in fact you can even use the chimichurri for the real meat at the table.

Cauliflower Steaks with Tomato Sauce and Gremolata

Slicing large slabs of cauliflower and treating them like pan seared steaks, turns them into a vegan’s delight.  A main course you can be proud of for anyone at your table.

eggplant rollups

Vegetable Stuffed Eggplant Rollatini

Leave the cheese behind in favor of vegetables and potatoes for a hearty filling  to these eggplant roll ups, perfectly vegan.

Persian Quinoa

This quinoa is baed on the classic Persian crispy rice, but since it has nuts and potatoes and some carrots, it is substatial enough to be a main course for a vegan at your table, but don’t miss this recipe for Passover Quinoa Cholent, surprisingly good, keep the meat on the side if you have meat eaters around and they can mix it in themselves.

Finally, stuffed vegetables using other vegetables or quinoa can also be very satisfying. Try this recipe for Quinoa and Mushroom Stuffed Squash (main image above).


15 Matzo-Free Lunch or Dinner Passover Recipes


March 4th 2015

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It’s not even Purim yet (ok, fine tonight!) and today is a fast day, but I’m sure we’re all starting to think about Pesach (Passover).  Enjoy the baking of hamantashen and the carelessness with which you let the flour crumbs fall, because the cleaning season (or at least the “Oh, yes, definitely starting to clean for Pesach today season) is about to begin.  Many people clean early and don’t eat matzo from Purim until Passover, so to help you plan your next three weeks here are 15 matzo-free meals that work for both lunch and dinner to get you in the mindset for pesach.



Eat healthy while still enjoying a range of flavors and textures by incorporating many different vegetables into salads this Pesach.  There’s this crunchy Raw Cauliflower Tabbouleh or refreshing Spring Asparagus and Pickled Red Onion Salad.

Try something new with warm salads, or serve them as side dishes, with the Idaho® Potato Napoleon with Grilled Vegetables or the Imam Bayeldi (Braised Eggplant, Leeks and Tomatoes).


Main dishes that can be served warm or cold, or that can be transformed into deliciously unrecognizable leftovers are a flexible luxury when planning and during a  holiday that logs a lot of kitchen time.  These slow cooked recipes,  Braised Pot Roast with Baby Carrots and Crispy Shallots, Lamb Stew with Apricots, Pear, and Mint and Garlic Lemon Chicken make for elegant easy dinners and can be easily repurposed for lunch the next day.

Try something lighter with the Parsley Crusted Salmon over Spanish Eggplant or Lettuce Wrapped John Dory.


The obvious ban on flour and many packaged products lends itself well to a lighter desserts.  While no one is rushing to call sugar healthy, having a few Dipped Strawberries or a small scoop of Rose Granita or Lemon or Lime Frozen Yogurt is a refreshing, and a relatively guilt-less alternative.

Walnut, Ginger and Cranberry Stuffed Apples

If you’re looking for a warm dessert try the Apple Compote or Walnut, Ginger and Cranberry Stuffed Apples that can be made in a slow cooker if you have one for Passover.

For a little bit of chocolate try Almond Lace Cookies with amaretto!


Check out more Passover recipes here!


Free Passover Seder Recipe Ebook


March 4th 2015

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Cookbook Spotlight: The New Passover Menu ...


March 3rd 2015

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The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious,  job of  creating new recipes that work in the confines of the Passover dietary rules. Paula has found a way to include recipes for every type of cook. She combines the nostalgic Passover favorites with new inventive creations, such as Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, and Sweet Potato Tzimmis.  Paula also includes many dessert recipe, which are her specialty, including several that are gluten-free. To help with your planning, she includes eight seder menus as well as suggestions for other meals. The menus are great to use as is or you can be creative and mix and match.

Here are three sneak-peak recipes that can be found in cookbook:

Lamb Stew

This Lamb Stew with Apricots, Pear, and Mint  was inspired by a recipe that Paula received from Moti Yitzhaky of Moti’s Market and Grill in Rockville, Maryland. Moti’s flavorful recipes are inspired by his Moroccan ancestry and beyond, and Paula skillfully includes that flavor in this hearty stew brightened up for spring with fresh pear and mint.

Seder Plate Salad

This Seder Plate Salad is Paula’s version of a French Niçoise salad, but instead of tuna Paula uses lamb. She also includes two of the ritual components of the Seder plate and table, kosher sweet wine and maror (the bitter herb, in this case, white horseradish).  This salad also makes a nice lunch or light dinner during chol hamoed, the nonholiday days of Passover.

Linzer Tart

This Linzer Tart may be the reason you buy a rolling pin for Passover. In a pinch, a wine bottle works very well. You can make this dessert with any flavor jam you like. Paula even sometimes spreads a red jam on half the crust and apricot jam on the other half. The Tart has a gluten-free crust that requires 3 cups of three different kinds of ground nuts, but if you do not have enough of one type, you can substitute another.

***Giveaway***  Win a copy of The New Passover Menu Cookbook by commenting below and then getting more chances with rafflecopter.

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Watch Parsley Crusted Salmon Over Spanish Eggplant


March 3rd 2015

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My cousin’s wedding in Tel Aviv featured the BEST simcha food I have ever enjoyed. It was simple, no fuss, pure deliciousness. The main course featured a choice between 1) melt-in-your-mouth short ribs, over pillowy sweet potato mash, topped with a caramelized onion quarter 2) pargiot stuffed with cinnamon infused ground beef, over a bed of dried fruit and pine nut couscous, finished with tahini and cilantro oil and 3) parsley crusted salmon filets, with tomato chickpea sauce. Most everyone sampled all three options. The evening was a display of simple ingredients cooked simply to perfection. I have since come home and recreated 2 of the 3 dishes the first of which I am sharing with you here today.

Get the full recipe for Parsley Crusted Salmon with Spanish Eggplant

The secrets to purrrfect Parsley Crusted Salmon are as follows:

Super Duper Fresh Fish: makes all the difference in the world.

Lots of Fresh Lemon Juice: are you sensing a pattern here? Fresh, fresh, fresh! When using a few ingredients it’s essential you work with fresh because all are on full display and anything sub par will have no where to hide.

LOTS More Fresh Parsley Leaves: When you think you’ve added enough, add just a little more for good measure.

S + P + EVOO: Liberally season with KOSHER salt and freshly cracked black pepper plus a generous drizzle of good quality olive oil.

No Fuss Side: Bake your salmon on a bed of Sabra Spanish Eggplant. This delicious mix of all-natural ingredients – including eggplant, tomatoes, onions, and garlic simmered in tangy tomato sauce – makes turning this dish into a meal, a cinch.

Let me know how you like this recipe and the new video style!



Asian Vegetables with Quinoa


March 3rd 2015

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You can get this one-pot recipe right here. This is simply a brillant dish, simply brilliant. Instead of getting out two pans and a few bowls this recipe uses one pan. You heard me right. One pan. Did I forget to mention that this is a stir-fry recipe, and it starts with all raw food, including the quinoa?!?!

Let’s get into it! Slicing and prepping veggies – no biggie here. The veggies for the most part were in my fridge. I only had a snag on grabbing the eggplant. Being slightly :) out of season all of the ones at my local grocery store were not up to par – at all. So I followed the suggestion of others who commented on the recipe. and picked up some zucchini. A simple item swap an I was on my way to one-pot bliss.
All went very well in the cooking dept. no strange vaporized vinegar filling the house this time. Each item got its turn in the pan and they were cooking great. And then came the moment of truth. Would the quinoa cook or would their be dry little pearls stuck to parts of the pan. Thankfully they didn’t, no dry, unappetizing quinoa. It was all beautifully cooked and ready to go! I’m thinking that this may be the way to go in a few other veggie/seasoning combos. Maybe leave out the Asian flavors and go for an Italian one next time or Mediterranean…hmmmm. Well the wheels are churning and I’m thinking some more great food is ahead!

I do need to give a thanks here to the person who told me to ignore the label on the bag of quinoa. You know the one that tells you it’s “pre-washed & ready to cook!” Don’t believe it, trust me I learned that the hard way (imagine a few batches of quinoa being gagged down since it’s “healthy” and who wants to waste money?!?!) If you want to avoid the metal/soap taste that unwashed quinoa can have then rinse, and rinse again, and don’t forget to rinse. :)

All the best!


Kosher Pasture Raised Slow Cooked Chicken ...


March 2nd 2015

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Have you ever tried cooking your chicken low and slow? It is a common method of cooking the best brisket, but not as well known for chicken.  There are a few ways to do this, our recipe takes advantage of garlic and lemon and some chicken broth to really bring out all the flavor.  Our chicken cooked for a few minutes at 400 degrees, but then the oven temp is reduced to 250 and the chicken cooks for another 1 hour and 45 minutes until it reaches the perfect golden color you see in the picture.   The meat is moist and delicious and the skin comes out perfectly crispy.

We were very excited to use Grow & Behold’s, Sara’s Spring Chicken when making this recipe as their products have the reputation to be of the highest quality. In addition to being Glatt Kosher, Grow & Behold’s birds are pasture raised. As soon as the birds are large enough to be moved outside, they spend their entire lives on grass. They live in spacious, movable pens that are moved each day allowing them to access a growing salad bar of natural food. The birds are also fed a special blend of non-GMO food. This chicken tastes fresh and pure. When making this recipe, we highly recommend you order your chicken from Grow & Behold.

Get our full recipe for Slow Cooked Garlic Lemon Chicken  and then check out our Giveaway for your chance to WIN!!!

***Giveaway*** Win with Grow and Behold!!! Every week for the next three weeks we will be sharing a new Grow and Behold recipe with you, perfect for Passover, and every week we will be announcing a new winner for one of three amazing prizes!!

First WINNER is Melissa Lawler, keep entering for more chances.
a Rafflecopter giveaway

garlic lemon chicken

This post and giveaway is sponsored by Grow & Behold. 


Cocktail Inspired Mishloach Manot


March 2nd 2015

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Sending Mishloach Manot to friends and family is an obligation on Purim, but coming up with new ideas for your Mishloach Manot each year can be difficult. We all want to be creative and ‘wow’ our friends and family, but there are so many great ideas out there and narrowing it down to just one can be hard.  On Purim, there is an obligation to drink alcohol and cocktail inspired Mishloach Manot is a creative way to connect the obligation of drinking alcohol with Mishloach Manot. These three Purim inspired cocktails can easily be turned into Mishloach Manot using the packing instructions below and adding the cocktail ingredients.

Shushan Bullet

 A Mexican “Sombrero” can be used as container for the Shushan Bullet ingredients. You can use straws as filler and include 6 color-coordinated paper napkins and 6 assorted clear or multi-colored 2-oz plastic shot glasses.

Milk and Cookies Cocktail

Put the ingredients for the (Not-Your-Kids’) Milk and Cookies cocktails into large brown paper lunch sack with bright tissue to use as filler. You can add a can opener, disposable swizzle sticks (short size), 6 bright paper napkins, 6 assorted clear or multi-colored 2-oz. plastic shot glasses.

Sweet n Sour Ice Tea

For the Sweet ‘N’ Sour Iced Tea Shooters use a large Chinese-style paper or plastic take-out box packed with styrofoam “peanuts” or “noodles” to as a filler. Add 3 sets of chopsticks to use as stirrers, 6 color-coordinated paper napkins to match take-out container, and 6 assorted clear or multi-colored 2-oz. plastic shot glasses to match.


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