Shavuot Magazine Sneak Peek *Giveaways*

 

May 12th 2014

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It’s in the air — that intangible feeling that summer is just around the corner.  As I write I am counting down the days, literally, to Shavuos and to
the start of summer.  You’re gonna wanna count with me, I promise.

Shavuot literally means “weeks” and is the culmination of a 49-day countdown that began with Passover. On Shavuot we celebrate the gift of the Torah and of course we’ll help you enJOY in good taste with Fresh Fashion Pasta (p.37), an Indian Feast (p.51), Crepe Bar (p.64) and my personal favorite… Gourmet Grilled Cheese (p.76) (I am just so completely gaga over these flavor combos)!

After Shavuos we unofficially count the days until school lets out (it’s not a religious thing, just a family thing).  And when summer officially hits so does our Summer Subscriber Celebration.

Exclusive to magazine subscribers, during the months of July and August we will be raffling off thousands of dollars’ worth of prizes to our ever loyal
subscribers (YOU!) with surprise raffles (YAY!).  From brand-name cookware, Dutch ovens, cookbooks (MINE + MORE!), pizza stones, blenders,
pasta makers, gourmet food packages, and kitchen gadgets, surprise presents will be shipped to our lucky subscribers (YOU AGAIN!) all summer long. So take advantage of our super subscription specials, and don’t sleep on this.

I’d say it’s time to count and celebrate and count again, don’tcha think?!


 

Recipes with Swiss Chard

 

May 12th 2014

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We proclaimed chard to be the new kale and share the best Potato Chard Blintzes in the magazine.  Look here for more ways to use the healthy leafy green.


 

Gifts, Gadgets and Giveaways

 

May 12th 2014

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A selection of gadgets we used to make the recipes in the magazine. Versatile and unique and make great gifts for you or someone else.

Disclosure: Many of the links on this page are part of the amazon affiliate program, which means we make a small percentage if you buy something.  We only recommend products we believe in.

IMUSA PANINI PRESS The IMUSA Panini Press allows you to make restaurant-quality Panini – as well as grilled sandwiches, vegetables, and wraps! This Panini press is also a great travel companion for the kosher traveler. We  take it everywhere we go with a loaf of bread and some cheese, buy fresh vegetables on the road  and make gourmet feasts no matter where we are.  Check out the phenomenal grilled cheese bar on page 76.

***Giveaway***Win this  panini press!

Share your favorite grilled cheese or pressed sandwich with us. Email magazine@joyofkosher.com with your favorite combos to be entered  into the contest.

KITCHEN AID PASTA ATTACHMENTS Kitchen Aid has a range of pasta attachments which provide a surefire way to  make superb pasta at home. Simply feed  the pasta dough into the machine and out comes perfectly rolled pasta. Available  in a set of six pasta attachments, which includes a pasta roller, capellini cutter,  lasagna cutter, fettuccine cutter, spaghetti  cutter, and ravioli maker; you can also purchase each attachment separately to customize your needs. Check out page 36 for  a variety of homemade pasta flavors. Visit  www.kitchenaid.com for more information.  

CUTCO CHEESE KNIFE CUTCO’s interpretation of the cheese knife  is designed to glide through a variety of cheeses. The blade perforations prevent the cheese from sticking and the rounded tip is great for spreading soft  cheese. Also handy for use beyond just cheese. Used in our mouthwatering grilled cheese bar pg. 76. Free knife sharpening. Call Cutco at 1-800-623-8323. 

KUHN RIKON VEGGIE PEELERS These fun, functional vegetable peelers look like the vegetables they’re designed to peel. Set includes a serrated tomato peeler, a straight-bladed potato peeler and a julienne-bladed carrot peeler. We used it for the fresh basil salad on page 42. 

A SUMMER OF GIVEAWAYS:

Exclusive to Joy of Kosher magazine subscribers During the months of July & August we will be raffling off thousands of dollars’ worth of prizes to our loyal subscribers with surprise raffles. From brand-name cookware sets, Dutch ovens, cookbooks, pizza stones, blenders, pasta makers, gourmet food packages, and kitchen gadgets, surprise gifts will be shipped out to lucky subscribers of Joy of Kosher magazine throughout the summer. Take advantage of our subscription specials and sign up today to be part of this fun giveaway.


 

7 Reasons To Cook With Pineapple Juice

 

May 12th 2014

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Ask Us: Do you have any ideas/recipes for using pineapple juice as a main ingredient in a main dish or appetizer? Someone left me a whole bunch of cans after a party. I want to use them up but I couldn’t find too many recipes using it except for making smoothies or drinks.

Answer:

Pineapple was a big deal during my growing up years. First, because my dad would cook breakfast for us on Sundays and he loved pineapple juice, so that was always the go-to beverage with the pancakes or whatever else he made. But mostly because my Mom, who was not a wine drinker, had decided that pineapple juice would be a good substitute whenever she needed to baste a chicken, turkey or duck.

I never lost my taste for the stuff. It’s still a pantry basic in my kitchen, still the beverage choice for a Sunday morning meal (I also love it mixed with rum on a Saturday night). And, like my Mom, I use it for cooking, but I’ve gone way beyond its value as a basting fluid. I turn to pineapple juice whenever I need a sweetish-tartish liquid to energize flavor in a marinade or to give a smooth, moisture-laden richness to a casserole or to add a lively tangy glaze to poultry. Here are some of the reasons I keep pineapple juice on hand:

  • For basting baked apples
  • As a marinade (mixed with ingredients such as soy sauce, hot pepper sauce and honey) for lamb, veal and skirt steak
  • For basting turkey, chicken or duck
  • To add a fluffy texture to mashed sweet potatoes and baked winter squash (which also lets me cut down on sweetener)
  • To glaze grilled chicken, lamb, fish (especially salmon) and even fruit
  • To lend acidity to mango or peach chutney
  • To mix with mayonnaise and plain yogurt as a dressing for fruit salad, or grilled fish or fruit

Hope this helps you and anyone else with extra pineapple juice, try my recipe for Roasted Turkey Half-Breast with Pineapple-Sambal Glaze.


 

In Season: Fresh Garbanzos

 

May 9th 2014

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Last week I was so excited to finally get my hands on some of these fresh garbanzo beans.  In case you don’t know, garbanzo beans is another name for chick peas.  Typically you buy them dried or canned and use them in salads, to make hummus, falafel or in soups and stews.  Fresh garbanzos can be used in similar ways, but are completely different.

Both fresh and dried or canned chickpeas offer many nutritional benefits.  Like all beans they are high in fiber, protein an antioxidants.  About 1/2 cup of fresh garbanzos will contribute 120 calories, 2 grams of fat, 4 grams of fiber and 6 grams of protein.   It is also considered a good source of vitamins A, C and E, potassium, iron, manganese,  copper, zinc, calcium, and folate. They can be superior to the canned variety because they are fresh and do not have any added salt.

Before chickpeas ripen and turn yellow, they are found in soft fuzzy green pods and they are incredibly tasty and versatile.   They have been becoming more and more available and popular in the US over the past few years and I can’t wait to get more of them.  They remind me most of fresh English peas, that I love to take on picnics and eat right out of the pod.  The flavor is slightly earthier, but they can be eaten in similar ways.  Raw is fun for kids and adults, just pop em out of the pod and into your mouth.  Or keep your kids busy shelling and use a lightly boil a big batch before making a fresh garbanzo hummus, or adding to some guacamole.  You can also roast them as I have done for a few minutes in the oven or saute them with a drop of olive oil.  Sprinkle spices or just some lemon and salt for a snack, appetizer or side dish.  You can also char the chickpeas in their pods in a cast iron skillet and sprinkle with salt, they can be eaten similar to edamame where you pop the bean right into your mouth.

Here is my first recipe using Fresh Garbanzos, many more to come I hope.


 

Blue Marble Quiche

 

May 8th 2014

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Last week I told you about a new line of kosher cheeses that are flavored, learn more about Sincerely Brigitte cheeses here.  In addition to giving away a sampler pack every week in May, I am also sharing a recipe to help you out on your flavor adventure.  This week I am starting with a simple quiche using the Blue Marble cheese.  I wanted to start with this one, because I thought it would be the most difficult for us all to use, especially if you are not a blue cheese fan.

This cheese is particularly nice because it is a mix of blue and cheddar and works really well melted in many dishes.  I actually already have a second recipe for it, but you will have to wait for that one.  Of course you could use any cheddar in this quiche, but the subtle blue cheese flavor really sets this recipe apart.  I usually make quiche with frozen spinach and for every day that is fine, but try some fresh baby spinach next time and lots of onions for a real show stopper.

Check out who won this week’s cheese sampler and make sure to continue entering, we have three more gifts to give. 

Caramelized-Onion-Spinach-Blue-Marble-Quiche

Click for the full recipe for Caramelized Onion Spinach Blue Marble Quiche

This post is sponsored by Sincerely Brigitte, all opinions are my own.

 


 

Cooking With Joy: Cocktail Meatballs

 

May 8th 2014

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Let me start off by saying that we are a meatball family. We have meatballs often and that is my go to thing to triple batch and stick in the freezer. I have a crazy fast easy recipe that I adapted from my mother’s not as fast, but also super simple yummy recipe.

This recipe is similar, yet different to mine and my mom’s.

My mom made her “Sweet and Sour meatballs” (served over rice) as an appetizer for Succos when I was younger. It was something I always looked forward to. Super simple recipe, a can of whole cranberry sauce and a can of tomato sauce with some water- DONE! She would saute the meatballs and then drop them in the sauce to finish cooking. They were a hit, everyone loved them.

Then it came my turn to make meatballs for my family, I adapted the recipe a little by adding more aggressive seasoning and Worcestershire sauce to my mix. And for the last 6 years, I have been rolling them into balls and dropping them straight into the sauce to cook rather then sauteing (to save time and calories). After trying this recipe tonight, I think I’ll listen to Jamie and go back to using the saute. The meatballs came out so much lighter and yummier when sauteed.

Cocktail Meatballs with Sweet ‘n’ Sour Sauce page 28
DRESS IT UP Deconstructed Meatball Bruschetta

Now for the sauce, which kind of reminds me of a corn beef glaze. I would call it “tangy”. Hubs and I found it to be a little too tangy for our taste. The vinegar was very apparent at first and then made way for the sweetness of the brown sugar.

I am making it a meal and serving the meatballs with Spaghetti Squash (LOVE) and will have the sauce on the side if we feel like a dip.

You can also dress it up and make Deconstructed Meatball Bruschetta as seen in the main image above, get the JOY of KOSHER cookbook for the full recipe.


 

15 Israeli Inspired Recipes for Lag B’Omer

 

May 7th 2014

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Lag Ba’Omer is a festive day in the midst of the mourning period known as Sefirat Ha’Omer.  Traditionally people make bonfires and children play with mock bows and arrows to celebrate the life and teachings of Rabbi Shimon Bar Yochai.  It seems that there are not necessarily a group of foods that people identify specifically with Lag Ba’Omer, although in Israel that seems to be changing.  This holiday is celebrated with vigor around the country, but none more so than in Meron, the resting place of Rabbi Shimon Bar Yochai.  Many celebrate the holiday with kebabs and traditional foods, and many Americans have brought the tradition of s’mores to the holy land.  Below are 15 Israeli Inspired recipes for your Lag Ba’Omer celebration.

 

Joojeh Kebab

Chicken Kebab- Joojeh Kebab: This kebab is inspired by a mix of traditional Persian flavors including saffron and turmeric.  Any fears of serving tough or dry meat can be forgotten because this marinade makes the chicken tender and flavorful.  A great alternative are the classic Chicken and Veggie Skewers.

 

Lamb, Cherry Tomato and Red Onion Kebabs: Lamb is a great twist on the classic beef kebab.  Pile on cherry tomatoes and red onions  and enjoy a fantastic combination of savory lamb, sweet roasted tomatoes and the sharpness of red onion.  Or take the beef kebab to the next level with Grilled Chimichurri Beef Kebabs.

 

israeli potato salad and rainbow salad

Israeli Potato Salad: I was thrilled to find out that my family wasn’t the only one who approached potato salad with the everything-but-the-kitchen-sink approach!  In my family we call this “Aunt Ettie’s famous Potato Salad”, we skip the paprika; go light on the pickle juice; and use the canned baby peas and carrots instead of frozen peas.  In short, this recipe can be easily altered to fit your family’s preference.  Once you find the right balance, you’ll find yourself serving this potato salad not only on Lag Ba’Omer, but for every shabbos lunch!

 

Turkish Salad

Turkish Salad: I love how this recipe takes accessible ingredients and transforms them into an global eating experience; you probably have most of these items in your kitchen already!

 

Israeli Salad: So simple, yet so delicious.  I could capture the quintessential flavors of Israeli salad, but this recipe makes it so easy, the olive to lemon ratio is 1:1.  Another super quick salad sure to put a smile on people’s faces is the Israeli Cabbage Salad.

 

Spicy Eggplant Salsa

You can’t serve traditional Israeli foods without some form of eggplant!  Try one or try all of these versatile eggplants recipes.  There’s the Spicy Eggplant Salsa, Marinated Eggplant Salad, and Eggplant Babaganoush.

 

Shawarma

Luck for all of us in Chutz La’aretz, popular Israeli street foods can be found in almost every major city.  Now, you can make Homemade Shawarma and Falafel in your own kitchen without a massive spinning griller or a deep fryer!

 

Marble Halvah

S’mores aren’t exactly a traditional Israeli food, more a by-product of the many American Olim who wanted to enjoy a childhood favorite while basking in the glow of the Lag B’Omer bonfires.  While most people differ in their s’more making technique, the ingredients are pretty much the same everywhere.  Instead, try Israel inspired desserts such as Marble Halva and Peanut Butter Bamba Mousse can be made at home, sans bonfire


 

The Mother of Chocolate Chip Cookies

 

May 7th 2014

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My Mother was the Queen of chocolate chip cookies. When I was younger, if there was a shalom zachor, a Kiddush or sheva brachot, my mother was asked to make her famous chocolate chip cookies.

Yet, as I mentioned in the past, growing up, our house was the healthy house. There was no junk food in our home. No soda or sugar cereal. No cakes, pies or candy. Amusingly, the one thing my mother did allow us, was her homemade chocolate chip cookies. She was famous for those confections.

She would make a huge batch, (7 cups of flour) and stash them in the freezer for Shabbat or other special occasions. When the opportunity came and we were allowed the cookies, we were given permission to have 2 and only if we ate them with a glass of skim milk.

Being that we were rarely allowed to have these sugary treats, my siblings and I would always sneak cookies from the basement freezer. My mother finally had to put a note on the Tupperware container in the freezer informing us that she counted how many cookies were in the Tupperware and let us know of our demise, if any were to be missing! That was the end of our cookie heists.

While eating the cookies were our objective, baking chocolate chip cookies with my mother is one of my fondest memories. She never used a mixer. She mixed the dough in an extra large Tupperware bowl with her handy dandy wooden spoon. I would love making the cookies with her. The best part was when her back was turned and I would put my finger in the dough and shove the dough right into my mouth before my mother would turn around! * My sister and I were pros at swiping the dough behind my mother’s back.(mind you, we were the most well behaved children…we just loved cookie dough) After my mother would place the dough on cookie sheets and take the cookies out of the hot oven we would wait eagerly for her to give us the go ahead to have a warm gooey cookie. The whole process was heavenly.

As a mother myself, I too make my mother’s chocolate chip cookie recipe with my kids. When my children were younger they would get upset if I made the cookies while they were in school. To this day, my 18-year-old son still enjoys making the dough with me. Unlike my childhood, he doesn’t have to divert my attention to take some cookie dough; just clean hands and no double dipping. One swipe and done, I love it. And sometimes as an extra bonus if the wind blows just right, it gives us a chance to just talk! Cooking and baking in the kitchen with our kids and family lends itself to the possibility of extraordinary bonding -and I am all for that!!

Here’s the recipe for my Mother’s famous chocolate chip cookies (Click here).

Check out my collection of decorated serving pieces please visit me at SwirlGifts.com or onFacebook here.

*Homemade raw cookie dough is not recommended, may contain salmonella.


 

Why Mom Wants Vitamin K2 for Mother’s Day

 

May 6th 2014

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I know this sounds weird, vitamins as a Mother’s Day present, I must be crazy.  Last year, I happened to read an article about a recent study that showed Vitamin K2 had a measurable impact on bone health.  A few days later my mother in law was telling me that she was worried about going off Fosamax, a popular drug used to increase bone mass in those who are at risk for osteoporosis.  There are many known side effects related to Foxamax and my mother in law was weighing the benefits with the potential risks.  I suggested Vitamin K2 based on the article that I had read and when she told her doctor he said it was worth a shot.

Now, a year later, her bone density has actually improved, most likely due to the Vitamin K2 and she couldn’t stop thanking me.  I realized that I had actually given her the perfect Mother’s Day gift.

Vitamin K was first discovered in the 1930′s.  Most of the attention has been given to Vitamin K1 and its effects on blood clotting.  In the last decade researchers found that the Vitamin K2 is vastly different from its counterpart and can offer benefits in bone and heart health.  If you are looking to add Vitamin K2 to your diet and not ready for a vitamin supplement, Vitamin K2 can be found in butter, egg yolks, and animal-based foods (especially liver).  Eat your leafy greens for lots of Vitamin K1 and pair it with some chopped liver for your Vitamin K2.  For vegetarians, look for Natto, common in Japanese food that is a great source of Vitamin K2 and is not as high in calories and fats as animal-based sources.

So with Mother’s Day coming up this weekend, along with flowers and chocolate, you might want to show you care with Vitamin K2.

 

Click here for the Best Chicken Livers recipes.

 

sources: Today’s Dietitian


 

Grocery Shopping In Israel

 

May 6th 2014

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Ask Us: Dalesusan asked, “Where do you find the “same” ingredients in Israel that you used in NY? When I visit for a month, I miss some of my “staples”, although other items are better in Israel (like soft cheeses)?”

Answer:

I totally agree with you. I just adore the soft salty Bulgarian cheese readily available in Israel. I crumble it into omelets, scoop it on top of salads and spread it on bagels. It’s got this fabulous creamy crumbly consistency (almost like a soft smooth feta) that just makes it perfect for all these applications. I also love soft salty Chemed and Tzfatit cheeses and well, I could go on, but that wasn’t your Q.

As for the “same” ingredients… the answer depends on where you live. If you find yourself in a heavily Anglo neighborhood some of your “staples” should not be too difficult to come by. My local supermarkets carries everything from familiar national brands like Heinz Ketchup, Hellmann’s mayonnaise, Philadelphia cream cheese, Kellogg’s cereals, Hershey’s chocolates, Duncan Heinz cake mixes and icings, Oreo Cookies, Kikoman Soy Sauce, Jack Daniel’s BBQ sauce, Gold’s Duck Sauce and Horseradish Sauce, Mikee’s Teriyaki Sauce, Mike and Ike candies, Barilla Pasta, Keebler’s Graham Cracker Crust, Ben and Jerry’s Ice Cream, Sharon’s Sorbet, Tofutti Better than Sour Cream, Skippy Peanut Butter, Nakano Seasoned Rice Vinegar, Costco’s Kirkland brand products, Organic pumpkin puree, frozen spelt pie crust, and the list goes on. There is a large selection of gluten-free products as well.

I shop in Ramat Beit Shemesh at BEST Market and in Beit Shemesh at Osher Ad. No, we don’t have everything (I really miss Earth Balance, Toasted Sesame Oil, and Ume Plum Vinegar) and it’s impossible to completely transplant the American shopping experience (with it’s over abundance of selections) but we do have enough.

“Enough” meaning we get by and make adjustments. Especially if you are only coming for a month at a time it can be fun to break from your “staples” and lean toward local ingredients and products.

Since moving here I use tahini, silan (date honey) and amba (tart mango sauce) like crazy. Cumin and z’aatar are two of my favorite spices. I buy persimmons 20 at a time and I’ve gotten used to the fact that we may never cut into a large pineapple ever again. (In Israel we have these adorably cute little pineapples. But what’s not so cute is how many of those adorable mini pineapples it took me to make my Tropical Fruit Salsa).

I know anglo neighborhoods in Jerusalem and around the country that report similar findings. I think it all really depends on what your staples are. I cannot get Greek yogurt here (similar to the Chobani I loved and lived on) to save my life. So I make my own Semi-Homemade Greek Yogurt and make do. I find the chickens really fresh and juicy and CLEAN here and the checked herb and lettuce selection bountiful. I adore the tomatoes and cucumbers and eggplants and have gotten used to the fact that the onions look like they were just pulled from the earth. (They arrive at the store roots and dirt and all). And most importantly I live by this handy dandy list of Israel cooking tips and substitutions put together by our wonderful friend Dvora Rotter and the ever helpful and supportive JOY of KOSHER Israel community. Also check out our community comments on this SOS call to all Israeli cooks. Perhaps if you let us know WHERE you come when you come and WHAT you miss we can be of more help.

Until then, we can’t wait until you join us again soon.


 

I Am An Israeli Woman

 

May 5th 2014

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In honor of this Yom HaAtzmaut, Israel’s 66th Independence Day, Haaretz, put out a list of 66 Israeli Women You Should Know.

It’s my biggest surprise and honor to be counted among them. Thanks to all of you because if you weren’t here I wouldn’t be there. And with immeasurable gratitude to G-d that our family has been able to realize our dream of living in Israel.

It’s still not yet entirely second nature for me to say it, feel it, and think it, but… I am an Israeli woman.

In honor of Yom HaAtzmaut here is a look back at some of my favorite Israel videos and posts.

Happy Yom HaAtzmaut!
Love
Jamie

 

Watch the whole series of JOYofALIYAH right here:

 

Watch the whole series of JOYofISRAEL right here:

 

 


 

11 Different Things You Can Make With Sausage, and...

 

May 5th 2014

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Editor’s Note: Every time we post a recipe with sausage we get at least one comment about sausage not being kosher.  Then when we put a call out for you to Ask Us Anything, you asked: “Some of your recipes require sausage links. I can’t recall ever sieing kosher sausage in the supermarket. Which brands are kosher and where can I find them?” Yosef Silver to the rescue with everything you ever wanted to know about kosher sausage.

Answer:

Long before the advent of the refrigerator, making your food last a long time wasn’t just good economic sense, it was a matter of survival. “Gedempte (well-cooked) chicken” didn’t become a classic yiddish recipe because Bubby liked to overcook her chicken, it was a way to make soup then roast the bird. One chicken, two meals.

Around the world, sausage, blood pudding and kishke became geographic variations of a staple that not only allowed you to use parts of an animal that might be harder to cook, but it also allowed you to cure the meat so it would last for a long time.

Dried, cured salami, now served with artisan crackers and stone ground mustard was born from our ancestors primal need to survive.

Sausage has clearly come a long way.

As is true with many food products, you get what you pay for. I’d hazard a guess that the less you pay for your sausage, the more likely it is to be filled with the sort of meat you probably don’t want to eat. There’s a wide range of kosher sausage available today and here are some of my favorites.

KOL FOODS have quality and taste covered. With 100% grass fed and organic foods, KOL Foods is my go-to for both my “healthy” English Breakfast and my Kishke Croutons. Their line of sausage products has everything from the Turkey Frank to Bratwurst, and Kielbasa, representing sausages from around the world. KOL Foods Sausages are available nationwide from their website and if you’re not sure what to buy, I recommend their sampler packs.

Jeff’s Gourmet Sausages are well known in the Los Angeles area and their Sausage Factory and store on Pico Blvd often has people lining up for their favorite bite. Whenever we’re back in LA, we fly home with half a dozen packages of Jeff’s Mergez, a Morrocan beef and lamb sausage combo. Unfortunately, these sausages are only available in LA, but if you’re nearby they have plenty of variety.

Jacks Gourmet may be best known for their Facon but they have a healthy line of sausage too. Like KOL Foods and Jacks, they sell Kielbasa and Mergez, and my favorite, often found on the shelf of our local grocery store, is their spicy Italian sausage. Dice that sausage with some sweet potatoes and add to an omelet for the perfect Sunday brunch!

Grow and Behold, sells pastured meat raised on small family farms.  They too sell a line of sausages covering all the flavors.  Their sampler pack is a great place to start.

Joburg was started by a South African man to bring the famous Boerwoers to the US.  The main difference between boerwoers and the other sausages we have talked about is that they are still raw and are not cured.  Joburg also offers a line of traditional sausages.

Sausage isn’t just about hot dogs or quick food, it can be a great ingredient in any number of recipes. Here are some of my favorite sausage themed recipes that I hope inspire you to add Sausage to your next grocery list!

Smoky Chicken and Sausage Stew

Smoky Chicken and Sausage Stew

Smokey Chicken and Sausage Stew
A flavorful Sausage can add a punch to a slow cooked meal or stew. This combination smells delcious as it cooks.

Healthy English Breakfast
A lighter version of the British classic with a unique alternative to the traditional blood pudding!

Glazed Pap and Wors Kebabs
This South African classic reminds me a little of the American Corn Dog with a delicious glaze on the outside.

Paelo Scotch Eggs
This recipe uses sausage in a whole new light to create a unique paelo-friendly dinner treat or picnic snack.

Beer Braised Sausage

Beer Braised Sausages
Braising your sausages in a dutch oven brings out the flavor of both the beer and the sausage for a magical and juicy first bite.

Turkey Apple Sausage Bites
Turkey and apple is a great combinations and these sausage bites are so quick to make from scratch.

Baked Eggs with Sausage and Sweet Potato Hash
Typing the name of this recipe has my drooling. I might need to make this for dinner tonight!

Baked Potato Stuffed with Chorizo Chili
Another out of the box use for sausage, this time using a Mexican (soy) chorizo as the base for a chili.

Sausage and Chicken Jambalya
I love jambalya and the fact that Jamie’s mastered a slow-cooker version is simply inspiring!

Stuffing Muffins
I learned the art of putting sausage in my stuffing muffins from my mother in law. Thanksgiving isn’t complete without these guys!

Homemade Kishke
It’s really not too hard to make a vegetarian kishke at home, especially with this quick kitchen hack.

Tomato Basil Salad with Kishke Croutons
Whether you make it yourself or buy it in the store, save a kishke for this salad next time. You’ll love how these croutons come out.


 

Celebrate Israel with Traditional Israeli Food

 

May 2nd 2014

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There are many ways to celebrate Israel here in the US on Yom Haatzmaut, Israel’s independence day.  Most of the time it involves eating our favorite Israeli foods.  In Israel families pack large picnics and go out to BBQ and there is no reason we can’t do the same here.  Israeli food like Hummus and Zaatar has become increasingly popular among all people in the US over the past couple of years and it has become such a part of most of our homes that I rarely sit at a Shabbat table without being served hummus and often matbucha.  My favorite part is starting the meal with lots of little salads and spreads with some fresh pita.  Then you can grill up some chicken or kabobs or fry some falafel and your meal is complete.  Here is the menu I am thinking about this year, feel free to make your own spreads or take a little help from the store.

israeli style hummus

Israeli Style Hummus

Babaganoush

Matbucha

No Knead Whole Wheat Pita

No Knead Whole Wheat Pita

Black Olive Falafel from Taim

Make Your Own Black Olive Falafel with this recipe from Taim

ground lamb kabob

Adana Kabob

Israeli Inspired Leafy Green Salad

cauliflower-couscous-raw

Cauliflower Couscous

 

What are you Yom Haatzmaut plans?


 

Healthy Gourmet Flavored Salt From The Dead Sea

 

May 2nd 2014

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A startup founded by Israeli environmental activist Ari Fruchter, recognized that the unique mineral rich salt composition of the Dead Sea equals or surpasses other super premium table salts, like Fleur De Sel and Pink Himalayan Sea Salt. Inspired by a small Palestinian salt-field on the edge of the Dead Sea which had been successfully harvesting culinary salt for several decades, a business idea was born and a subsequent Kickstarter campaign for Naked Sea Salt reached its goal in less than 48 hours.

Harvested using traditional, sustainable methods, Naked Sea Salt is all-natural, low-sodium, free of chemical processing, additives, or refinement, and blended with herbs and spices to create fifteen different flavors.

In coordination with the Arava Institute for Environmental Studies (AIES), a leading environmental organization committed to water preservation and rehabilitation in the region, Fruchter’s operations is not expected to have a significant impact on the Dead Sea’s water levels or surrounding environment.

Naked Sea Salt encourages peaceful coexistence and economic cooperation, working with the very same Palestinian company that Fruchter first encountered in 2011. With its dedication to environmental and economic concerns, part of the company’s mission is to serve as a model of sustainable, ethical practice for private manufacturing companies in the region and promote conservation so the Dead Sea can thrive and offer its rare gifts to future generations.

I was excited about these salts for many reasons and love the story behind them, but after I received a sampler set including these 15 flavors I became a huge fan from a culinary perspective. I have been using them on everything as a finishing salt and they add tremendous flavor. I thought I would choose my favorite and order and larger bottle, but I love them all and my kids enjoy choosing the right salt for each dish. I would order the sampler again.

For more information and to order your own salts visit their website, https://nakedsea.com/shop/. They ship to the U.S.

Disclosure: I received a complimentary starter kit of salts from the company with no obligation to write anything about them, all opinions are my own.