Late Winter/Purim 2015


January 29th 2015

Contributed by:


0 comments | Leave Comment


Check out our latest issue with recipes for Purim inspired Challah, edible gifts, Hamantaschen Galette, Duck 4 ways, Whole Roasted Fish, DIY Whole Grain Pita, Salted caramel, 3 ingredient soups, Chef wars: Quinoa and so much more. Subscribe at


In The JOK Kitchen With Allergy Free Cooking ...


January 29th 2015

Contributed by:


45 comments | Leave Comment


Special diets due to allergies are seen more and more these days and Jenna Short is no stranger to allergies. Trained as a graphic designer, Jenna discovered a dairy allergy after eating her way through Italy – which you’ll hear more about later. Although finding out you have an allergy can be difficult, Jenna turned her discovery into a business venture. After some experimentation with cooking, she opened up her boutique catering company called ShortbreadNYC, and recently came out with a new cookbook, Cooking Allergy-Free, where every recipe comes with notes for specific allergies and how to adjust most to fit any diet.

You founded ShortbreadNYC a boutique catering company – what does that mean and why did you start it?
Shortbreadnyc is a boutique events company that suits challenging palettes by focusing on gluten-free, vegan, dairy-free, Kosher and everything in between. Shortbreadnyc rose from a place of my own necessity being allergic to dairy I felt that it was a growing problem that was not shy of the events world. We cater to small and unique events and customize everything down to the invitations, designs and cake. Because of our attention to detail we like to keep our events at a small scale in order to be able to give our customers the attention and care they deserve.


What is your history of allergies or how did you get into cooking allergy free?
While majoring in graphic design at the Art Institute of Boston, I spent a semester abroad eating my way through Italy—quite literally! Upon my return, I discovered that not only had I gained 60 pounds but also had become allergic to dairy in the process. Because of my new-found allergy and my vast love of food, I decided to add some of my creativity from graphics to cooking, all with the idea that I—and anyone with a dietary restriction—deserved delicious food regardless of an allergy. Thus began my journey as a foodie, chef, and baker.

We gets lots of requests for gluten free recipes for a family member or guest – what suggestions do you have for those people?
MY BOOK! Ha, but seriously my book is a great crowd pleaser. All of the recipes in the book are “normal” but each recipe teaches you how to adapt it to suit all of your family members’ needs, and will ultimately teach them how to apply the same techniques to their own beloved recipes they used to use.

I can see many of the flavors of Israel and the Mediterranean in your cookbook, what inspired your recipe selection?
I have been living in Israel for the past 3 years and am continuously inspired by the incredible food scene here. Not only is it an up in coming “foodie” destination, but they use only fresh and local ingredients that truly contribute to the quality of any meal. Most, if not all of the “Mediterranean” recipe in the book were taught to me by friends or friends mothers who hold the secrets to cuisine from that side of the world. One of the cool things about Israeli culture is that most people are from the surrounding countries which really lend to an eclectic culinary experience.


Any advice for busy moms looking to get dinner on the table every night?
Buy a crockpot! …All-Clad if you must know… It saves me every time. I throw together whatever I have in the fridge in the morning, sometimes premeditated- but sometimes not, and when dinner rolls along and another day swooshes by with seemingly having “done nothing” AGAIN…at least I can serve a hot and delicious meal to my family. Several of the recipes from my book are crock pot friendly, my two favorites are the Slow-Cooker Provençal Lemon and Olive Chicken and the Coffee-Glazed Braised Beef.

Thanks to Jenna for that great advice about the crockpot. I have to second that! Check out these recipes from her cookbook and then enter below to WIN your own copy:

Barley, Asparagus, and Mushroom Salad Topped with Gingered Tofu
Lamb Shawarma with Pomegranate-Mint Salsa
Sesame Tuna with Ginger-Miso Dipping Sauce
Basic Baguette

***Giveaway***  Win a copy of Cooking Allergy Free by commenting below and then getting more chances with rafflecopter.

a Rafflecopter giveaway


10 Recipes to Help Escape the Winter


January 28th 2015

Contributed by:


0 comments | Leave Comment


At this moment I am questioning my life choices, I am enjoying a refreshing mango popsicle despite the fact that today was supposed to be day-two of the snow-pocalypse that turned out to be little more than a normal winter storm.  Tomorrow morning I won’t be able to escape a slippery-sliding trip to the subway on my way to work, but for now I can dream of recipes that will convince me that I have escaped to a warmer climate.



Wings are my idea summer go-to, anytime I get to try a different type of buffalo wing I am one happy camper.  For the adventurous there’s the Strawberry Jalapeño BBQ Chicken Wings.  If you like something with minimal prep time, go for the Slow Cooker Mole Chicken Wings which take so little work for such a delicious result.  And if you’re looking for an update on a classic recipe, try the Buffalo Turkey Wings with Non Dairy Ranch.



Soup may not be the first thing that crosses one’s mind when they think “paradise”, but to each their own.  Spicy soup is always welcome in my home, no matter what the weather, the spice helps put the life back into things.  Fish Soup and Vegetarian Hot and Sour Soup are both loaded with flavor and healthy ingredients to keep your energy up despite whatever weather you may have to face.  Or try a stew such as the Brazilian Feijoada to transport you the colorful (and warm!) streets of Brazil.



What’s that you say..paradise requires a drink in hand?  Have no fear, a cold, hard drink provides for a delightful escape in any and all temperatures.  Have some fun with a Pomegranate Cosmo, a Fall Bourbon Cocktail or a Cider Rye Cocktail.


How To Celebrate a Tu b’Shevat Seder


January 28th 2015

Contributed by:


0 comments | Leave Comment


Tu b’Shevat is one of these hidden minor holidays, which haven’t gotten much attention until the last few decades. It is kind of a New Age, cutting age type of holiday with no ‘don’ts’ and not even any specific must ‘dos.’ If you are looking for spiritual renewal through mystical teachings, meditational practice and conscious mindful eating, then Tu b’Shevat has much to offer.

On Tu b’Shevat, the sap in the tree begins to flow once again to revitalize the tree. The secret of Tu b’Shevat gently whispers; “when everything looks dead, dark and murky, life, light and glory is hiding just below the surface.” The time when nothing seems to be happening on the outside is the beginning of the richest inner life. Tu b’Shevat begins a period of renewal for the individual and the community. On Tu b’Shevat we can tune into the redemption of spring. Even though we may be experiencing the winter of exile in both personal and collective stage of our lives on the outside, a new life force begins to emerge within our souls on the inside.

Tu b’Shevat – Celebrating the Fruits of the Land of Israel
Another reason why Tu b’Shevat is one of my favorite holidays is that it connects us to the fruits of the Land. The Torah singles out Seven Species through which the Land of Israel is praised:

“For Hashem your G-d is bringing you into a good land, a land of streams,
of wellsprings and underground waters that spring out of valleys and
hills; a land of wheat, and barley, and vines, and fig trees, and pomegranates;
a land of olive oil and honey… You shall eat and be full, and you shall bless
Hashem your G-d for the good land that He has given you” (Deuteronomy 8:9–10)

These Species are especially suited to the climate of the Land of Israel and grow abundantly even without additional irrigation. When blessing G*d for our food, the Seven Species take precedence. Even if you currently live outside of the Holy Land, one way to connect yourself to the Land of Israel is by partaking from these Seven Species especially on Tu b’Shevat.

The Tu b’Shvat Seder
The Tu b’Shevat Seder celebrates our yearning to return to the Land of Israel. The students of the Holy Arizal (Rabbi Isaac Luria in the 16th century, Sefad) compiled a Tu b’Shevat Seder somewhat similar to the Seder for Passover. It involves appreciating the fruits of the tree, particularly those native to the Land of Israel. The Tu b’Shevat Seder is based primarily on Kabbalistic sources. Since the order and the contents of the Seder do not follow specific Jewish law, there is much room for flexibility and creativity for each of you to conduct the Seder in your own way.

Practical Guidelines for Conducting a TubShevat Seder
The Tu b’Shevat Fruit Seder facilitates partaking of the fruits of the Land in a mindful way, enjoying their colors, textures and tastes, while praising Hashem for the fruits with intentional blessings. For more than 30 years the special Tu b’Shevat Fruit Seder, which I enjoy with students, family and friends, is the centerpiece of my Tu b’Shevat celebration.

I recommend setting aside at least two hours to run a meaningful Tu b’Shevat Seder with enough time to share and discuss Torah about each of the fruits. Set your Tu b’Shevat table with four fruit platters arranged according to the Four Worlds. You can invite each of the participants to bring one kind of fruit and share insights about it. Be creative! You may decorate your table with fragrant flowers. Include songs and meditations of your choice between each of the sequences. Just as Passover is accompanied by the Hagadah, we have produced a Tu b’Shevat Seder Text, which includes texts with verses from the Bible and passages from the Oral Torah describing the various fruits. I included our beautifully illustrated Tu b’Shevat Hagaddah in my book, The Seven Fruits of the Land of Israel where I also included additional teachings about the hidden holiday of Tu b’Shevat.

Try my recipes for

Walnut Olive Dip

Pomegranate Carrot Salad

Raisin Carob Truffles



3 Kinds of Super Bowl Wings


January 26th 2015

Contributed by:


0 comments | Leave Comment


According to the Chicken council of America, American’s eat an average of 1.25 billion chicken wings during the Super Bowl.  What about duck and turkey? We don’t want to see them left out.

So this year consider a new kind of wing.  We have three new recipes and each one uses a different kind of wing, we didn’t leave anyone out.  Whether you want to make regular ol chicken wings or go for something new with duck wings or turkey wings, these recipe will inspire.

Regular chicken wings get a little messier with this mole sauce.  Made in the slow cooker, you can set them and forget them while you prepare for your Super Bowl Party feast.  Here is the full recipe for Slow Cooker Mole Chicken Wings.

Buffalo wings are one of the most common ways to make chicken wings, but it works for Turkey wings too.  The result is a meaty wing with a spicy, finger licking good sauce.  Get the recipe for Turkey Buffalo Wings made with coconut oil and served with the best Non-Dairy Ranch dip.

Duck wings are newer to the scene, they are gamey and require a bit more prep, but if you like duck it is worth it.  You can also feel free to use this coating on chicken or chicken wings, the flavors of peanuts and szechuan peppercorns perfectly match the duck or chicken for a fun game day recipe.

What’s your favorite way to make wings?


/RECIPE/ Kale and Potato Hash with Fried Eggs


January 25th 2015

Contributed by:


0 comments | Leave Comment


This Kale and Potato Hash with Fried Eggs was a lunch saver this week! I needed a last minute meal that would be ready without all too much prep. And this fit the bill perfectly. The potatoes cooked up fast, and I even had time to run out to my cold frame and pick some fresh kale while they cooked. I cleaned the kale and chopped it up just in time to put it into the pan with the potatoes.

I did serve the Hash with two fried eggs each, but then I was serving guys so they have bigger appetites. Here’s a little egg frying tip. To be able to keep them sunny side up without having to flip them (and risk busting the yolk) keep your pan on a low to medium heat. Once you place your egg in the pan season if you wish, and then immediately place a flat lid on top of it. Cook the eggs in this manner until they reach the consistency of your liking. This should help you get an evenly cooked top!

The non-kale lovers of the family even loved this – it’s a great one to get more greens in! One of them commented “This is so delicious that even the kale tasted good!” I did add in the optional spices to make it even more yummy!!!


A Mom’s Guide To Super Bowl


January 23rd 2015

Contributed by:


6 comments | Leave Comment


Have you been waiting patiently on the sidelines as the football fanatics in your life have immersed themselves in a world of ‘touchdowns, red zones and huddles’ for the past 17 weeks? If you’ve been counting down the minutes until the end of the football season – albeit it for slightly different reasons than your other half  – then get ready to celebrate. The big day has arrived; it’s time for Super Bowl Sunday XLIX!

There’s really no escaping the game so why not make a festive evening out of it and host your own Super Bowl party? It’s the perfect opportunity to get together with friends, try out a variety of new recipes and have an entertaining evening in the process.

Here are our top tips for prepping for the event:

  • When it comes to food, Super Bowl is second only to Thanksgiving in terms of calorie consumption. Be prepared for big fans with big appetites! Opt for an easy buffet-style/finger-food menu. Choose foods that will appeal to the adults and kids alike – chicken wings with a variety of sauces, nachos and plenty of dips (see recipe below)*, crudités, a bowl of chili and sliders are all guaranteed crowd pleasers. They are quick to rustle up and you can make a lot in bulk ahead of time too.
  • Although beer is the de rigeur drink to serve at a Super Bowl party, it’s not always everyone’s first choice of drink. Offer an assortment of beverages – a bowl of fruit punch, cocktail/mocktail options and plenty of soda/water. Don’t forget to stock up on ice to keep the drinks cool.
  • Decorate your home with balloons and streamers in the colors of the teams that are playing. Minimize cleanup time and buy disposable plates, tablecloths, utensils and napkins.
  • Make sure you know how many people are planning on attending so you can ensure there’s plenty of seating. No one wants to standing for the duration of the game! If you don’t have enough dining room chairs/folding chairs, lay out throws, blankets and floor cushions so guests can be comfortable on the floor.
For a dairy party try these Mediterranean Lavash Nachos.
For a meat party try these Turkish Lamb Meatballs.

This post is sponsored by Sabra Dipping Company as part of an ongoing partnership.


Kosher Wine for Tu B’Shevat *Giveaway*


January 22nd 2015

Contributed by:


104 comments | Leave Comment


The Jewish holiday of Tu B’Shevat is one of four “New Years” mentioned in the Mishnah and you don’t have to wait until midnight to start your celebration! Occurring on the 15th day of the Hebrew month of Shevat, there is a widespread custom to eat foods of the Land of Israel, wheat, barley, grapes, figs and pomegranates, a land of olives and date honey.

In celebration of the grape, we wanted to introduce three special kosher wines from Israel to celebrate Tu B’Shevat:

2010 Shiloh Legend II (Judean Hills); $34. A blend of Cabernet Sauvignon (70%),Sangiovese (5%) and Carignan (25%) aged for 16 months in French oak, this red blend is marked by a deep, red dark color with black fruit aromas and a complex bouquet of tobacco, mint and other spices.

2010 Titora Cabernet Sauvignon Reserve (Judean Hills); $31. Titora is a boutique winery located in the Modi’in region of the Judean Hills producing a medium to full bodied wine made up of 85% Cabernet Sauvignon grapes and 15% Shiraz grapes aged for 18 months.

2013 Barkan Classic Pinot Noir (Negev); $12. The wine is marked by soft, yet palpable tannin, with a fresh almost strawberry aroma with hints of black cherries and mint. Barkan Pinot Noir’s medium body and crisp finish goes well with grilled salmon or veal,

Happy New Year!

*Giveaway* Royal Wine Corp. wants to give you a $150 gift basket!!  Filled with food, wine openers, wine glasses and other wine accessories you will love, Like them on Facebook and then get more options to win below with Rafflecopter.

a Rafflecopter giveaway


Cooking With Joy: Chunky Red Chili


January 22nd 2015

Contributed by:


0 comments | Leave Comment


Over the summer we went to a BBQ festival as a family. We tasted every team’s chili, it was awesome! Our 6 year old loved walking around tasting the different tortilla chips that accompanied every team’s chili, so he was super thrilled to have “Team Mommy’s” chili to taste with chips at home. We were all really looking forward to dinner!

As per the recipe, this was only supposed to take 10 minutes to prep. I didn’t find it that quick at all, between opening the cans and browning the meat, it took more like 25 minutes. One thing that I didn’t understand about this chili was the need for the stew meat. While I am sure it added flavor, it never became soft, even after the 2 hours of cooking.  Next time we make this; I would either use just the ground meat, or maybe add in some brisket instead.

Everything else about the chili we absolutely loved though! The flavors of the cumin, brown sugar, chili powder, red wine vinegar being cooked together for 2 hours made for an incredibly satisfying bowl! We served ours over rice to absorb the sauce, with some chips and guacamole for some added fun. This is a perfect meal to have at the end of a cold day; we will definitely be cooking this again!


Chunky Red Chili page 211
DRESS IT UP Chili Bread Bowls

Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook.  Most of the full recipes are only available in the cookbook.


3 Menus for Tu B’Shevat


January 21st 2015

Contributed by:


1 comment | Leave Comment


Because Tu B’shevat has fallen out on shabbos lately, I can’t seem to remember what it’s like to celebrate it outside of the normal shabbos meal.  I suppose it’s the same really, except that we get two celebratory meals in one week, and double the normal amount of cooking.  To help keep things simple, below are three Tu B’shevat menus that are holiday worthy, but won’t have you slaving away for hours in the kitchen after work.



Seven Species Harvest Chicken


Chilled Mulled Pomegranate Wine with Pomegranate Ice

Shivat HaMinim Salad

Salmon en Croute

Seven Species Harvest Chicken

Brown Rice Pilaf with Dried Fruit

Pear Applesauce Cake with Pomegranate Glaze




‘Beefed-Up’ Israeli Salad

Chopped Parsley Beet Salad

Creamy Spinach and Potato Soup

Fig and Onion Galette


Cauliflower with Tahini and Silan

Passion Fruit Cream Cornucopias



Under an Hour

President’s Salad

Honey Sesame Side of Salmon

Pomegranate Chicken

Bulgur with Carrots, Nuts and Dates

Sweet Noodle Kugel

Lemon and Almond Semolina Cake


Check out more Tu B’shevat recipes here!


In the JOK Kitchen with 12-Year-Old “Chopped...


January 21st 2015

Contributed by:


1 comment | Leave Comment


Last fall, 12-year-old Eitan Bernath of Teaneck, New Jersey made headlines as a kosher and Orthodox participant on Food Network’s hit television series, “Chopped“.  Hosted by Ted Allen, contestants have just 30 minutes to plan a three-course gourmet meal for a panel of expert judges that is based on a basket of mystery ingredients.

I ran into Eitan earlier this year walking the floors of Kosherfest with his mother. Showing marketing savvy well beyond his tween years, Eitan gave me his business card and said he would be happy to share his story and a recipe with our online community.  Now that he has done numerous paid cooking demos,  appeared and cooked on the Chabad Telethon (live television), was a guest on Naomi Nachman’s ” Table for Two” radio show and was honored at the Tzivos Hashem “Power of Jewish Children” dinner, it was way past time we had him on Joy of Kosher.

I was immediately impressed with his poise and maturity (as well as his culinary skills) and set up an interview.  Between long hours of day school, Bar Mitzvah lessons and extra-curricular activities, it wasn’t easy for us to find a time to talk, but I finally caught up with him just as he was baking some cookies.

Eitan started cooking when he was 10, and by age 11, he felt he could really take charge in the kitchen and make a full dinner on his own.

I asked Eitan how he got interested in cooking, “First, I want you to know my mom is an amazing chef.  I love her food, but I wanted to try different things that she was not interested in making.  So she suggested I try and so I did.”

Eitan loves Mexican and other ethnic foods. One of his first inspired dishes was Chimichangas, which is basically a fried taco.  Eitan started with simpler meals like Beans For Cheese, where he mixes a can of beans with a can of tomato sauce and wraps it in a tortilla with cheese, a simple dish he found tasted amazing and a family favorite.  He quickly moved on to master many dishes from homemade cheese to General Tso’s.

Eitan clearly has a passion for cooking. While his friends watch football on Sundays, he spends time in the kitchen. Eitan’s mom isn’t ready to hang up her apron quite yet.  Although Eitan cooks a few nights a week when he is able, he hasn’t tackled Shabbat yet. There just isn’t time in a busy 12-year-olds world!

Eitan’s favorite cuisines are Mexican and Indian. He likes spicy foods, but like most home cooks, is able to work with what he has in the refrigerator and pantry. If you asked Eitan to make lunch, you are more likely to get a quick curry than a grilled cheese.

Eitan likes experimenting in the kitchen, especially when he can’t find the ingredients he needs at the local market. He has made the Indian cheese paneer and Queso Fresco, a Mexican soft cheese that is not readily available kosher.

When asked where he sees himself in 10 years, “of course I want to to go to cooing school,” Eitan says, “cooking is not just what we do to get a meal made, it is something I enjoy doing with my time.  If I can cook and make a living at it, then I would say yes!”

Try Eitan’s recipe for Spicy Mexican Deviled Eggs, which he says are a perfect Super Bowl food, although you will more likely find him in the kitchen then in front of the TV come game day, he wanted to come up with something quick and easy that you can eat on the go, “no one like stop sit at a table eating during the game”.   The recipe sounds crazy, but Eitan promises it is really good.

Follow Eitan on Instagram, @chefeitanbernath and maybe you will be lucky to catch Eitan at one of the Passover hotels this year where he will be entertaining all.

Main image is credited to the Food Network, Deviled Egg picture is from Shutterstock.



/RECIPE/ Cold Sesame Carrot Noodle Salad


January 21st 2015

Contributed by:


0 comments | Leave Comment


You can find this uber healthy and very tasty recipe right here.

I made this one with some great expectations – Tamar has some fantastic recipes. And my expectations were not let down! I was nervous part way through though, so make sure to read this post all the way through see what threw me.

I had a lot of fun using my julienne peeler and making veggie noodles. With the first carrot I peeled to a point and then the carrot was too thin which cause my peeler to hit the cutting board. But with the second one I treated my carrot like a square log. I would peel side 1 then turn, peel side 2 then turn, peel side 3 then turn,  peel side 4 and go for another rotation. That way I made my round carrot was turned into a “square log” this meant I ended up with a really small, thin “square log”. Much less excess.

So, what was it that threw me on this recipe. So I had shredded my carrot noodles (which I was very pleased with) and then I moved into dressing mode. And this was all moving along nicely, with the smells of ginger and garlic going on in the kitchen. I added the tahini and the process was still going as expected. That was until I added the soy sauce. Then my dressing seized up, starting to separate, and reminding me of brown gravy. Nervous. I thought that I had ruined it! But I kept plowing through with the directions. I whisked in the water, maybe a little bit more than the recipe called for until it was smooth and creamy. Perfect! So keep following through and yours will turn out great to! Make some, post your pic on instagram, and make sure to hash tag it #coldsesamecarrotnoodlesalad.


A Recipe Inspired By Parshat Bo


January 20th 2015

Contributed by:


1 comment | Leave Comment


At Rosh Hashana, I started a blog, Neesh Noosh: A Jewish Woman’s Year Long Journey to Find Faith in Food. Each week, I create a recipe inspired by the weekly Torah portion and what’s in season at my farmers market.  This week, in Bo, the remaining three plagues—locusts, darkness and the death of first-born sons–are inflicted upon the Egyptians. While Egypt was shrouded in darkness, “all Israelites enjoyed light in their dwellings” (Bo, 10: 23).  How, despite the plagues and the continuing hardening of Pharaoh’s heart, did the Israelites live at the precipice of freedom and eventually gain freedom?

The Sefat Emet teaches that “God had already placed in Egypt hidden treasures that Israel had to take out. . . . When they clarified the lights that came out of such a place, they would go on to live [and shine] throughout the generations.” (The Language of Truth, Translated by Arthur Green, pgs 93-94).

Led by Moses, they embodied light and strength for both their liberation and the birth of the nation of Israel.  According to R. Levi, Israel was “no more than a heap of barren rocks. But, after they left Egypt, they became like a flourishing orchard of pomegranates.” (Sefer Ha-aggadah, p.71). The recipe that I created for Bo is inspired by the concept of finding light and strength in darkness, as well as the Israelites transformation.

The dish is made with slivered almonds, beets, black quinoa and pomegranate seeds, served in a narrow dish to represent the constriction of Egypt. Aviva Gottlieb Zornberg expands upon the Sefat Emet’s teaching, explaining, “redemption from Egypt (mitzrayim) is a freeing from the “narrow places,” the meitzraim, the straits of the soul, into an expansiveness in which all potential is realized” (The Particulars of Rapture, p. 197).

The almonds are covered—like hidden treasures in darkness— by beets and black quinoa. The beets are plain—like the barren rocks that the Israelites were in Egypt. The quinoa is topped with a sour, spicy sauce, as a reminder of the bitterness of life in Egypt. One end of the dish is piled with pomegranate seeds to symbolize the Israelites transformation to a “flourishing orchard of pomegranates” after their departure from Egypt.

We each have a duty to fulfill our potential in the world through mitzvot that bring the light of Torah to the darkest places of the world. The Israelites journey from confinement in Egypt can inspire each of us to be lights of righteousness in the face of suffering and affliction today. We flourish, like the Israelites, when we do such acts.

Get my full recipe for Quinoa with Roasted Beets and Pomegranate Seeds and bring a little of Parshat Bo to your Shabbat table.

Photo Credit: Eli Ungar-Sargon


Kosher Chef Wars: Quinoa Style


January 20th 2015

Contributed by:


13 comments | Leave Comment


Quinoa has been gaining popularity over recent years for its grain-like quality and high protein value. It is quite simple to make, and can be prepared like a couscous or rice recipe. Stir-frying quinoa is the ultimate way to add tons of flavor quickly.

We asked two top kosher chefs to share their favorite way to prepare quinoa. Chef Yosef Schwartz of Hassid+Hipster, based in South Florida, shared a new technique in prepping quinoa. Chef David Kolotkin of The Prime Grill shared a savory quinoa pancake.

Vote and Win: Email or comment below to tell us your favorite quinoa recipe and vote to crown a winning chef of the Kosher Chef War: Quinoa Style.  One winner will receive a $50 product pack prize from Eden Foods.

You can also submit your own quinoa recipe here and it could be published in a special online post!

Recipe #1:

Tomato Soup with Toasted Red Quinoa

Tomato Soup with Toasted Red Quinoa created by Chef Yosef Schwartz of Hassid+Hipster.

Hassid+Hipster is a unique concept, bringing modern, innovative foods and techniques to the kosher market, holding pop-up events and sandwich markets around the US. Born in Brooklyn and now doing pop-ups in Miami, LA, and Jerusalem. Hassid+Hipster strives to bring the best in kosher dining to cities around the world using both local talent and ingredients.


Recipe #2:

Quinoa Pancakes

Quinoa Pancakes created by  Chef David Kolotkin. This recipe is excerpted from  The Prime Grill Cookbook.

Chef David Kolotkin is the executive chef of Prime Grill Restaurant in NYC. A passionate and innovative cook, he is responsible for revolutionizing kosher cuisine and introducing kosher consumers to a high-quality kosher beef.

Don’t forget to VOTE by emailing or commenting below with your choice of who the winner of this chef war should be.  One random voter will win a selection of quinoa and other edible treats valued at $50 from Eden Foods!!

Here is the link again to SUBMIT YOUR FAVOURITE QUINOA RECIPE! Your recipe could be published in a special online post!

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

Purim (Late Winter) 2015

Subscribe Now