Week {16} Recipes

 

February 19th 2015

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The recipe list for week 16! This week’s recipe list has two parts to it, the first portion has the quick and easy recipes. The last two are more difficult and take a bit more time. Have you seen Jamie’s new YouTube channel yet? If you’ve not go check it out right here.

Winter Citrus Salad

Fish Bites

Orzo with Chicken, Dill and Chickpeas

Fried and Baked London Broil

Individual Meat Loaves

Broccoli and Walnut Pasta

Broccoli Stalk Salad (Pickled)

Tahini Pomegranate Caramel Thumbprint Cookies

Mimi’s Chocolate Salami Recipe

Here are a couple for those who want to take the cooking to the next level -
Spicy Szechuan Peanut Crusted Duck Wings  (can be made with chicken wings or even I would love to know if it would work for chicken breast, if someone is willing to try – if you can’t find szeuchan peppecorn it will be lacking though)

Olive Oil Mandarin Truffles


 

Expert Tips On Making Hamantashen

 

February 19th 2015

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Making hamatashen is a fun annual tradition! Whether it’s picking the fillings, deciding on if it will be savory or sweet or even figuring out what kind of drizzle is best, hamatashen are a big part of getting together and celebrating Purim. The only issue is that hamantashen can be very tricky to make. Sometimes the filling oozes out a bit too much or the dough won’t form or the hamantashen open up completely when baking and don’t look at all like Haman’s hat (or ears).  We asked around the kosher cooking world to find out what hamatashen experts do to make the perfect batch. Here are a few tips that will help you with your baking this year:

1. Alex Idov a.k.a The Kosherologist explains that it is very important to keep the hamenstashen dough refrigerated. Alex takes out a little at a time, so the dough will be easier to roll out and work with.

2. Shoshana Ohriner of Couldn’t Be Parve brushes around the edges of the dough circle with egg wash before folding and pinching. The egg will cook in the oven and hold the sides together so they don’t flatten during baking. (Shoshana also shares an all new way to make hamantashen, no rolling involved!! Check it out here)

3. After Tami Weiser of The Weiser Kitchen makes the hamantashen and they are on the tray, she covers them with plastic wrap and refrigerates for 45 min to an hour. After this the hamatashen bake up sturdier.

4. Ronnie Fein of Kitchen Vignettes let us in on the fact that the texture is better if you make the dough a few days ahead and refrigerate it.  Ronnie makes them mini-size and gives them away in small boxes or bags as Purim mishloah manot.

In addition to the tips from our experts, two very important general principles to follow:

1. Roll out the dough between two pieces of parchment and freeze for 10 minutes before cutting out the circles to keep them from getting sticky.

2. Don’t overfill the hamentashen or they won’t hold nice shapes.

Whatever type of hamatashen you make this year, try following these tips and see how they turn out. Don’t forget to let us know in the comments if these expert tips worked!

As a bonus, check out these exciting hamantashen recipes:

Cappuccino Hamantashen
Cranberry and White Chocolate Hamentashen
Cardamom Scented Hamantaschen with Pear & Goat Cheese Filling

 


 

/RECIPE/ Raw Date Brownies

 

February 19th 2015

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This recipe was just what I needed for a fast, pareve and easy sweet treat. This fit all of my needs very well and its gluten free to boot! I’ll be honest here, this week was very busy for me and I scanned the recipes list that we had this week and I found the one that sounded easiest :) and I’m VERY glad I did because I think I found a treasure here (Pesach is coming fast ya’ll and this will be a GREAT recipe) but then that’s just my opinion!!! :)

If you know me by now, you might realize that when it comes to recipes I don’t feel constricted to stay within the written recipe – I like to be a little um, free with it. And of course, I do have a few little tweaks for the next time I make these brownies. First off I would run the nuts in the food processor longer – until they were really fine. I would not take them to a nut butter consistency but the stage just before that. I feel that this would help the brownie “batter” be a little more moist. Secondly I might add some mint extract, Raw Chocolate Mint Brownies anyone? On Instagram I used the hashtag #rawdatebrownies, make some and join me!


 

5 Unexpected Hamantaschen Flavors

 

February 18th 2015

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Raspberry, poppy seed and chocolate all make for great fillings for those addicting little hamantaschen we get to enjoy each Purim, only thing is those are the only flavors we seem to receive.  I’ve seen some pretty exciting flavors of hamantaschen popping up on instagram pages of kosher bloggers and thought I would join in on the out-of-the-box hamantaschen party.  Below are 5 fun and unexpected hamantaschen flavors.

 

 

Chocolate Mint Hamantaschen: Keep it kid friendly with the perfect flavor duo of chocolate and mint. Make it a shalach manos with a bag of pretzels or chips for a balance of sweet and salty.

 

Cranberry and White Chocolate Hamentashen Recipe

Cranberry and White Chocolate Hamantaschen: These hamantaschen are even better than that time someone replaced the M&MS in your trail mix with crasins and white chocolate, these hamantaschen will become your new go-to treat for Purim.

 

Pareve Cinnamon Dulce De Leche Hamantashen

Pareve Cinnamon Dulce de Leche Hamantaschen: Eat these straight out of the oven with a scope of pareve vanilla ice cream, and you might find that there are none left to give for shalach manos!

 

Gingerbread Hamantaschen with Spiced Apple Filling

Gingerbread Hamantaschen with Spiced Apple Filling:  The weather will slowly be warming (please!) by Purim, but a winter-spiced treat flavored with gingerbread and spiced apples will still be a welcome and warming treat.

 

Cappucino Hamantaschen:  How about a little treat for the adults (ahem, mothers) who were up late making, or running to buy, piles of hamantaschen?  A little coffee and sugar rush will help lift the spirits to enjoy those late night Purim parties.

 

Check out more hamantaschen recipes here!


 

Mishloach Manot in a Jar

 

February 18th 2015

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Mason jars make an incredible gift basket for a variety of edible goodies. You can buy them in bulk (www.amazon.com or your local home goods store) for a mishloach manot treat everyone will remember. You can fill mason jars with anything you can dream up, from  soup to pasta sauce to sweets. Make it extra special by dressing up the jar with ribbon and a fun homemade gift tag.

Here are 10 great ideas for mishloach manot in a jar:

Salad in a Jar

1. Salad in a Jar (try this great tabouleh recipe)

2. Breakfast package (a jar of granola topped with a container of yogurt)

3. Cookies

4. Chocolate Dipped Pretzel Sticks

5. Homemade Pesto

6. Homemade Applesauce

7. Fresh vanilla extract: 4-5 fresh vanilla beans, split with a sharp knife

8. Homemade caramel or chocolate sauce

9. Chocolate bark in a jar

10. Cake in  Jar

 

Joy of Kosher Late Winter MagazineAs seen in the Joy of Kosher with Jamie Geller Magazine

Purim 2014

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Cookbook Spotlight: Chocolate-Covered Katie ...

 

February 17th 2015

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Katie’s favorite food is chocolate. She doesn’t go a day without eating at least one square and one square can sometimes lead to cake for breakfast! She had always thought of chocolate as an enjoyable addition to her day, but while in college her sugar habit started affecting her energy levels. Realizing she couldn’t go on eating how she had been, she began to develop recipes that were sweet but had less effect on her physically. Katie started off by posting recipes online on her blog Chocolate-Covered Katie, which has become an internet sensation. After gaining quite the following on her blog and on social media, Katie has put out a cookbook: Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good For You.

Here are a few of the recipes from her cookbook:

Flourless Chocolate Chip Cookies

You will never believe how easy these Flourless Chocolate Chip Cookies are to make. They are scrumptious and full of good-for-you oats.

Chocolate Infinity Pie

Chocolate Infinity Pie is a delicious no-bake dessert. You can make your own Chocolate Cookie Pie Crust using Katie’s recipe from nuts and fruit or you can make it crustless.

Cookie Dough Dip

Although not from her cookbook, one recipe that Katie is famous for on her blog is her Healthy Cookie Dough Dip made from chickpeas! I can’t wait to try this one.

 ***Giveaway***  Win a copy of The Chocolate-Covered Katie Cookbook by commenting below and then getting more chances with rafflecopter.

a Rafflecopter giveaway


 

Make Your Own Chocolate Truffles: 4 Variations

 

February 17th 2015

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Sweet and sophisticated chocolate truffles are simpler to make than you might think. Earn yourself a compliment at the Purim seudah, or package them in a simple gift box for an elegant and delightful Mishloach Manot. Just don’t forget to save a few of these goodies for yourself.

Classic Chocolate Truffles

If you want to make these Classic Chocolate Truffles parve, you can use 72% chocolate as parve whipping cream is usually sweetened.

Peanut Butter Cup Truffles

Peanut Butter Cup Truffles are a salty but sweet treat that only have one extra step to the recipe but are a mouth-full of delicious flavour.

Almond Joy Truffles

The coconut adds a dynamic texture to the outside of these Almond Joy Truffles and the almond is the center is a delicious surprise.

Spicy Espresso Truffles

Spicy Espresso Truffles are the most exciting variation of these truffles. With a mix of cayenne, espresso and cinnamon, the truffles are full of flavour and delectable.

Truffles can be stored in an airtight container for up to one week, but I know they won’t last that long!

As seen in the Joy of Kosher with Jamie Geller Magazine

Late Winter 2014

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Lights, Camera, Cook For An Oscar Night Feast

 

February 16th 2015

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According to film reviewers, the 2015 Oscars Best Picture race is the closest in a decade. Whether it’s Boyhood or Birdman (the two front runners) or The Imitation Game, American Sniper, Whiplash, The Theory of Everything, Selma, or The Grand Budapest Hotel, you can be sure that the Oscars will provide audiences with glamour and plenty of nail-biting moments. While you are sitting at the edge of your seats waiting for the announcement of the winner of the Best Picture category why not try these recipes inspired by the 2015 Oscar Nominated Best Pictures.

 

Boyhood:

Pretzel Wrapped Brats

Richard Linklater’s Boyhood follows Mason Evans, Jr. (played by Ellar Coltraine) while he literally grow up before our eyes on screen. There are many great moments in this film that remind me of my own childhood, whether it be the music or activities like bowling and baseball games, such as the Houston Astros baseball game that Mason and Samantha’s Dad, Mason Sr, (played by Ethan Hawke) take the kids to. Our Pretzel Wrapped Brats with Cider Braised Onions is a perfect combination of two classic baseball foods, hot dogs and pretzels!

 

Birdman:

Stage Deli's Cheese Blintzes

In Birdman or (The Unexpected Virtue of Ignorance), Riggan Thomson (Played by Michael Keaton) is a washed-up actor famous for playing a superhero character called Birdman. Thomson decides to reinvent his career by writing, directing and staring in a Broadway adaptation of a short story. With a movie set in New York City based around creating a Broadway play, it’s hard not to include a recipe for Stage Deli’s Cheese Blintzes. These blintzes are a New York classic.

 

The Imitation Game:

Barley Lentil Vegetable Soup

Alan Turing (played by Benedict Cumberbatch) helped solved the Enigma code during the Second World War. Clearly brilliant, but often unable to decide what food to order,  he was obsessed with his work and didn’t make friends very easily. Turing said he doesn’t like sandwiches, but he was known to order soup so here is a Barley Lentil Vegetable Soup recipe, which would hopefully be to his liking.

 

American Sniper:

Texas Brisket

In the film American Sniper, Bradley Cooper plays real-life Navy SEAL sniper Chris Kyle. For the role, Cooper reportedly had to fill up on 8000 calories a day and he had to eat every 55 minutes in order to look the part. The film begins with Chris Kyle growing up in Texas where, at one point, he takes a job as a rodeo cowboy before he enlists. This Texas BBQ Beef Brisket may not be 8000 calories, even if you eat the whole thing, and it most likely won’t prepare you to be a Navy SEAL,  but I can promise you it will taste delicious.

 

Whiplash:

Not only is the acting superb in Whiplash, especially by Best Actor Nominee J.K. Simmons, the drumming in Whiplash is amazing! If only I could chop that fast in the kitchen, dinner would be ready in minutes. This quick recipe for Minute Roast With Pan Drippings will definitely get you to the couch on time to for the opening monologue by Neil Patrick Harris.

 

The Theory of Everything:

Coffee Cotini

Stephen Hawking (played by Eddie Redmayne) has incredible ideas and moments of inspiration that had to be represented in a visually stunning manner for this film to work. In an early scene of the film, a succession of visual metaphors is used to portray a moment of Hawkings inspiration, which include a swirling cup of coffee to represent light and dark matter. Serve up a delicious Coffee Cotini in honor of this moment.

 

Selma:

Selma is a historical drama focused on the story of Martin Luther King Jr. and the 1965 Selma to Montgomery voting-rights marches. The story of the Selma to Montgomery marches had mostly only been told in textbooks and newsreel footage, so filmmaker Ava DuVernay had to be sure to develop the perfect visual and emotional balance in order to create the right environment for the movie. The filming was done in both Selma, Alabama and  in-and-around Atlanta, and the flavour of the American south runs deep throughout the film. Sour Mash Whiskey Glazed Whole Roasted Turkey will guide your senses all the way to the American south.

 

The Grand Budapest Hotel:

almond-macaroons

In his classic directorial fashion, director Wes Anderson uses unique ornate visual style to portray thought provoking ideas in the film The Grand Budapest Hotel. The prologue of the film begins in the fictional war-torn Republic of Zubrowka, but soon takes us back to the glory days of the Grand Budapest Hotel in 1932. One of the best moment of the film has to be when the inmates escape from prison using tiny sledgehammers and pickaxes  smuggled to them hidden in colourful dessert. Although I don’t think you will be hiding any tools in these Almond Macaroons, they will be a nice final course to your Oscar Feast.

 


 

Learn To Make Your Own Candy From A Pro

 

February 16th 2015

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Ilzy Rappaport is a jeweler who creates edible gems. She invents rare boutique sweets, whose flavors will raise the bar on your taste buds. Ilzy is a woman of sugar. She’s super sweet and bubbly, and her work is amazing! Whoever knows Ilzy, can attest that the surplus of sweetness is found within her, and not only in her delicacies. She is a certified confectioner (the title for someone who makes sweets). Even the name sounds appetizing!

Honey Flavoured Marshmallows

Honey Flavored Marshmallows

She creates these wonders either in her own kitchen at home, or at her workshop. She cooks up marmalades in outrageous flavors, and trays of marshmallows that are as light, fluffy and fragrant like a princess’s pillow. The marshmallows are gorgeous pastel colors of lavender flowers, pink oranges, cranberries, bananas and cocoa. She also creates handmade coconut delicacies with a flavor of a time long ago, which will take you back to your childhood  to when you used to get them at the neighborhood candy store.

Honey Lollypops

Honey Lollypops

Ilzy uses only natural ingredients, which she produces from the fruit she uses to create her sweets. When we attempt to get a taste, our requests are gladly accommodated, and she gladly allows us to roam her personal sweet amusement park.  We feel like a group of children who received tickets for a taste all you want party.

Edible Jewels

Her work space smells of the sweet scents of pure vanilla and of expensive alcoholic beverages, which are all incorporated into her sweets. She is well known amongst foodies and connoisseurs. If you have the right connections,  you may receive a special birthday package in the mail, which may be in the shape of a bouquet of marshmallow roses, grapefruit comfrey and a surprising jar of marmalade. These indulgences will give you a high dose of guilty pleasure!

Now it’s your turn to make Izzy’s creations in your own kitchen:

Honey Flavored Marshmallows
Honey Lollypops

Check out these DIY candy recipes:

10 Candy Recipes for Purim
Non-Dairy Purim Treats with Candy Sushi
How To Make Homemade Halva
Homemade Candy for Purim

Translated by Miri Sokol


 

RSVP #ChosenCandy Party Planning Twitter Chat

 

February 13th 2015

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You’re invited to join our #ChosenCandy Twitter chat!

Hosted by @JoyofKosher and sponsored by MIKE AND IKE® and GOLDENBERG’S® PEANUT CHEWS®

Purim is just around the corner and we are getting ready to indulge our sweet tooth. MIKE AND IKE® are a great start and don’t forget about GOLDENBERG’S® PEANUT CHEWS®!

We are having a party on Twitter so join us for Purim ideas for making your own gift basket, party throwing tips and, of course, a bunch of fun giveaways including 5 copies of the Joy of Kosher with Jamie Geller Purim Issue and 3 $50 gift cards to an online candy shop.  Ask questions, share your tips and invite your friends! You never know what will happen at a #ChosenCandy Twitter party.

When

Monday February 23rd at 8:30pm EST

Who

@JoyofKosher @JoyofKosherMag @TamarGenger @JamieGeller

@PeanutChews @MikeandIke

Moderator  @MommyBlogExpert

How to participate

Use hashtag #ChosenCandy

Use Tweetchat for easy chatting.

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

Follow us here

RSVP

Let us know you are coming to the party in the comments below to be entered to win some great giveaways. Make sure to include your twitter handle.

WIN

You have the chance to win 5 copies of the Joy of Kosher with Jamie Geller Purim Issue and 3 $50 gift cards to an online candy shop.


 

My Philly Fave’s Mishloach Manot

 

February 13th 2015

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Philadelphia favorites are the theme of this Mishloach Manot, complete with a map of City Center, you won’t want to miss out on these great ideas.

Inspired by my hometown, Philadelphia and my daughter’s favorite chocolatey treat, GOLDENBERG’S® PEANUT CHEWS®, this year’s mishloach manot is an ode to both my city and my first born. We put together this gorg gift basket with the uber talented Chavi Chase from Pret a Partee. She’s imaginative, innovative and has impeccable taste – you SO need to book her for your next simcha!

The inspiration for the colors of our edible gift box come from the GOLDENBERG’S® PEANUT CHEWS® packaging, so classically Philly. Romanian immigrant David Goldenberg first introduced the chocolate-y, chew-y, peanut-y candy in 1917. Romania is where my parents were born. And Northeast Philadelphia (the location of the PEANUT CHEWS® manufacturing facility) is where I was born. Given the insanity of all these coincidences the burning Q is really what took me so many Purim holidays to pull this all together?

Fear not, I’ve finally done it and I’ll breakdown how we assembled this cutie patootie mishloach manot box right here, right now.

Start with a lucite container. Here we used a tray lined with white paper to hold all the goodies. Print out a postcard or picture featuring your city sites or skyline and paste in the center. We got this “I Love Philadelphia” print from this website.

Pick up a lunch box style tin and cover it with a city map. Find your favorite on google images.

Then fill the lunch box with… lunch. (People will be SO psyched for real food amidst all the Purim nosh!) I just couldn’t resist the urge to include Philadelphia Cream Cheese. So what if it was actually born in New York? It’s the best and has my city stamped all over it.

Custom cookies, while not a must, take this misloach manot to the next level. Thanks to Pick A Cookie for creating them. Contact her directly for your own custom confections.

I have the sweetest memories of sucking on salt water taffy while walking the Jersey shore boardwalk with my parents. While not officially Philly – this is where all Philadelphians go to enJOY the sun, sand, shows and casinos. My mouth is just salivating thinking about salt water taffy.

I rounded out the basket with more Philly faves like TastyKakes and Herr’s cause you can’t have something sweet without a little something salty.

I hope my Philly faves have inspired you to make a mishloach manot as an ode to your hometown or favorite candy.

Chag Purim Sameach!

Photo credit: Esti Photography

Designer: Chava Chase from Pret a Partee

Custom Cookies from Pick A Cookie

 

This post is sponsored by GOLDENBERG’S® PEANUT CHEWS® as part of an ongoing partnership.


 

Persian Cardamon Rice Cookies (“Naan-e...

 

February 12th 2015

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Posted 02/12/2015 by My Jerusalem Kitchen
Purim is a time when our reality is upside-down. For me, an upside-down reality is eating butter and sugar -- powdered sugar. Enjoying a buttery, melt-in-your-mouth rice cookie teeming with sweet cardamon notes is me in my "real" state. But since I can't live in my real state every day, 'lest risking cardiac arrest and impossible to keep up with bakery costs, why not do so on Purim? These cookies, commonly served for Purim and at weddings, are the perfect addition to your Purim feast, and I hope you enjoy them!

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10 Mishloach Manot (Shalach Manos) Ideas

 

February 11th 2015

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Purim is coming up in just a few short weeks which means there is plenty of time to plan and prep what you’ll give for mishloach (shalach) manot, which consists of two different ready-to-eat foods (or treats!). Of course, we’ll all be in the same position just a few days before, rushing to come up with a creative idea because, well, life happens and planning can fall by the wayside.  In anticipation of normal life, below are 10 practical and delicious ideas for mishloach manot.

 

Cookies are a very accessible gift for anyone to make, but you can still make your mark by using sweet and fun flavors to make it creative.  Try the Fig and Walnut Cookies for flavors reminiscent of the middle east or Pumpkin Cookies with White Chocolate Chips & Walnuts for a distinctly modern type of cookie.

 

 

Chocolate Bark

For the chocolate lovers in circle there are a multitude of options!  Two of these can be made in a snap, try the two ingredient, super simple Peanut Chew Popcorn for a salty-sweet and crunchy gift.  There’s also the elegant and customizable Decorated Brownie Bites, made even easier if you use brownie mix!  Then there are the sophisticated Passion Fruit Wine and Mango Filled Bonbons to give as a grown-up mishloach manos treat, or the crowd-pleaser Chocolate Bark.

 

 

A little crunch and a sprinkling of cheese can make for a deceptively simple and delicious gift.  Have fun with a favorite child hood snack with homemade Whole Wheat Mozzarella and Chive Cheez-its.  If you’re in a time crunch and have a well-stocked pantry, go for the Truffle and Rosemary Popcorn.

 

 

Zaatar and Olive Challah

No one can turn down homemade challah topped with flavors not often seen at the shabbos table.  This is a win-win situation in my book, make an extra batch of challah one week and freeze the dough, when you’re ready take it out to rise and customize the toppings for a great mishloach manot gift.  Try the Zaatar and Olive Challah or Jew in the City’s Cinnamon Raisin Walnut Challah.

Check out more Purim ideas here!


 

Jewish Comfort Food: Chulent Re-Make

 

February 11th 2015

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Hubby is a shy guy.  Actually, let me restate: Hubby is not a spotlight/limelight kinda dude, more the behind-the-scenes type.  He calls himself the idea man.  And we all laugh about it.  Cause most things that I end up doing are his idea – like writing my first cookbook, making Aliyah and most everything in between.

But he is really really, really, really, funny.  Like crazy funny.  The kids always comment about how much we laugh together and how much fun we have.  We cook together, we clean together (although he would argue he does much of that on his own), we shop together, (except, again, when he is doing that all by his lonesome with a crazy long list from me) and we generally travel as a pair.

Since “my” famous Chulent which has been published in the New York Times is actually “his” I thought that when it came time to make the video he should be the one in front of the camera.  Well it took me years to convince him (and he has since said he will never do it again) cause like I said, he hates the limelight.  But it does tickle him that 63,569 people have watched his video to-date.

People comment, and stop us, and tell us all the time how we have changed their Shabbos and their lives with “our” chulent.  Shows you the power of Jewish comfort food my friends.

Well, guess what?!  This chulent which we made exclusively and almost religiously for 10 years has now been replaced by a new “healthier” chulent!!!!!  With chicken instead of flanken, brown rice instead of barley, sweet potatoes instead of white potatoes, low sodium chicken broth instead of soup powder, eggs instead of kishka, chickpeas instead of kidney beans and lots of onions and garlic.  Featuring spices like turmeric, cumin, cayenne, cinnamon and allspice you can say this Somewhat Sephradic Chulent is a distant cousin to the absolutely Ashkenazi chulent we are known for.

I actually serve it on an large oblong platter with the chicken legs laid out on top of the “mush” and sprinkled with fresh parsley.

Here you can see the “dressed up” serving suggestion perfect for a fancier Shabbos – think Shabbos sheva brachos – or simply if you like to patchke.

You can find the recipe in my new book JOY of KOSHER Fast, Fresh Family Recipes.  I am so super curious to see how you think it stands up to Hubby’s chulent.


 

Week {15} Recipes

 

February 11th 2015

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This week’s recipe list,

Sate Lilit  (make with ground chicken or fish)

Broccoli Stuffed Chicken

Raw Date Brownies

Chocolate Plum Walnut Torte

Kigal of Cholent (Kishke)

Kasha with Brassica Vegetables

Teriyaki Salmon

Pad Thai in Sweet Sauce