Betting On Winter Greens

 

November 24th 2014

Contributed by:

 

2 comments | Leave Comment

 

Wen I was studying to become a dietitian and cramming for an exam, I followed the mantra “bet on green” whenever I was unsure of an answer on a test. Packed with dozens of vitamins and minerals, it was hard to go wrong then, and even now, I still bet on green. With the winter approaching, most of the colorful tomatoes, corn and squashes begin to disappear off the supermarket shelves, replaced by bright leafy winter greens. Winter greens are green-leafed vegetables, hardy enough to thrive in the colder winter weather. They include chard, collards, mustard greens, escarole, kale and beet greens, among many others. They are loaded with vitamins, minerals and phy- tonutrients, which may help prevent heart disease and cancer.


In 2009, The Center for Science in the Public Interest (a nationally recognized not-for-profit research organization where I used to work) ranked nearly 85 vegetables in order of highest to lowest nutrient content and found kale, spinach, collard greens, turnip greens, and Swiss chard in the top five.

All are good sources of vitamins A, C and K, folate, iron, potassium and calcium. They are especially notable for their vitamin K and lutein content, nutrients that are less common in other foods. Vitamin K is essential for blood clotting and may boost bone density. Lutein, a relative of vitamin A, has been shown to be effective in preventing eye diseases.


Now that you know why we bet on green, let’s get in the kitchen! Winter greens are actually some of my favorite vegetables to cook. They are versatile and can add variety to your meals all winter long. Chard, beet greens and spinach are more tender and are best simply wilted or sautéed. Kale, collards, and mustard greens are heartier and are often braised with liquid to bring out the preferred taste and texture. These greens can also be eaten raw, massaged with an acidic dressing or vinaigrette and made into a flavorful winter salad.


To “wilt” tender greens, throw them in a preheated skillet and toss with tongs until they lose some of their firmness and gain some of their natural green color, you may need to add a small bit of water. Mix in a bit of garlic, a drizzle of olive oil and a light sprinkling of salt and you are good to go, or use the wilted greens in baked gratins, pasta fillings, quiches or tarts.


To braise heartier greens, wilt them first in a bit of garlic and oil, water or stock. Simmer until they reach the desired tex- ture. Cook off the excess liquid and serve as a side or add to pasta, rice, potatoes, beans or stew. Hearty greens go well with bold flavors. I like to use smoked salts or strong vinegars to flavor my greens.

Stuffed Collard Greens

Kale and Potato Hash

Maple Chard Salad

Beet Pepperoni Pizza with Beet Greens

 

As seen in the Joy of Kosher with Jamie Geller Magazine

Chanukah 2013

Subscribe Now


 

/RECIPE/ Caramel Pear Lattice Pie

 

November 23rd 2014

Contributed by:

 

0 comments | Leave Comment

 

You can get the recipe for the Caramel Pear Lattice Pie right over here.

So Pear Pie was a first for me. I made many pies in my kitchen, dutch apple, pumpkin, pecan, cranberry streusel, and blueberry to name a few. But a pear one was missing from my repertoire. So this was a fun one!

 

During the preparation I tasted the pie in its different stages ;) like every good baker. The juice of 1 whole lemon had me scared. All I could envision was SOURness! And when I tasted it part of the way through it was pretty sour. But, I decided to go with it as written and make it one time just as the recipe called for. Then, if it didn’t turn out I would change the recipe. And boy did it ever turn out! It may have even been a tad sweet! But the taste and texture of the filling was perfect. The cardamom was an amazing spice for this pie! Deliciousness! The raw sugar was just what was needed for sprinkling on the top to give you a really beautiful finish. The larger granules give it the needed dimension and pop. I only really have one issue with the recipe – it says to reduce the oven hear to 375 degrees. But it never has a higher temp listed…. This one was a lot of fun and there is plenty more to come!


 

/RECIPE/ Tomato Soup with Egg in a Hole

 

November 21st 2014

Contributed by:

 

0 comments | Leave Comment

 

The first recipe that I tackled was the Tomato Soup with Egg in a Hole. However, I will state right here and up front that this one did not particularly sound so good to me. So I went forward with the hope that it would be something that the family would at least try. Maybe they wouldn’t like it but maybe they would at least try it. The concept of a soggy piece of bread with a runny egg just wasn’t uber appealing.

 

I served it to one family member and they could not get over it. The LOVED the soup. I mean LOVED the soup. As in “this is better than any tomato soup you’ve EVER made” loved. And yes. That is a direct quote. Everyone was thrilled with it. The bread gave it a nice crunch and body. The egg yolk made such an amazing symphony of taste in my mouth! SO GOOD!

Week {3} Tomato Soup with Egg in a Hole

 

I ended up frying my “Egg in a Hole” in a pan. For one I don’t have any oven proof bowls. And it was eaiser. But knowing what I know now I wouldn’t broil it. They came out perfectly. Just enough crunch and flavor. This is a pareve recipe unless you choose to use my additions – sour cream and shredded cheddar cheese.

I only have a few issues with the recipe itself but other than that it was GREAT!


 

Week {3} Recipes

 

November 21st 2014

Contributed by:

 

0 comments | Leave Comment

 

Ok. Here goes my first week as a Joy of Kosher Tester.

 

My recipes to cover this week are as follows:

Tomato Soup with Egg in a Hole

Chicken with Olives & Capers

Cauliflower Orange Salad

Cranberry Walnut Salmon on a Bed of Spinach

Caramel Pear Lattice Pie

 

 

Lets see how this goes!


 

Make Desserts Better With One Simple Ingredient

 

November 21st 2014

Contributed by:

 

1 comment | Leave Comment

 

I am a simple baker. I don’t make fancy cakes or decorated cookies. You’ll never see my concoctions dressing up a bakery window and I’ve accepted this fact. I make bundt cakes, chewy chocolate chip cookies and yummy brownies. My family loves them, but Paula Shoyer doesn’t have to look over her shoulder.

The kinds of treats I make don’t need anything to make them look good, and that’s the way I like it.

Most simple desserts call for a little extra flavoring, often in the form of vanilla extract. Recently I discovered another option that gives a unique twist to most every dessert, Morad Amaretto.

Morad Amaretto is a sweet almond flavored liqueur made in Israel, easily found at wine stores throughout the U.S. and Canada or available online here. The flavor of amaretto enhances any dessert made with almonds, but also compliments any desert made with chocolate, which is where I do most of my damage. I used Morad Amaretto to make these Almond Lace Cookies which are drizzled with rich, dark chocolate. These are gluten free and kosher for Passover, but really can (and should) be enjoyed all year round.

I also made the most amazing discovery when working on a cocktail recipe. Amaretto and lemon juice work wonders together. For a simple light cocktail all you need is lemon and amaretto and perhaps a bit of simple syrup. For something harder you can add vodka and serve on the rocks for an easy drink that tastes great!

Between cocktails and decadent desserts, Morad Amaretto works wonders.

This post is part of a sponsored partnership with Morad Winery.


 

Favorite Stories From Kosherfest

 

November 20th 2014

Contributed by:

 

2 comments | Leave Comment

 

I love to meet people who have a real passion for what they are doing.  There is nothing like talking to the owner of a new product line, their enthusiasm and passion for what they have created emanates through everything they say and do.  I am passionate about food and can talk about it all day long, so it is so nice to meet others who can do the same.

This year at Kosherfest I met a few new people and learned about a few new products with heart and soul behind them.

The Burning Bush is a new hot sauce brought to us by a two friends who gave up their day jobs to share their passion with us.  Neil Wernick is a marketer and engineer and the creator of this artisanal hot sauce, Nathan Kruman, his friend and business partner is the creator of the name.  Neil started out making pickles and tinkering until friends began asking for jars, but Nathan said we didn’t need pickles we need kosher hot sauce.  So Neil began experimenting with hot sauce, working and mixing adding a new pepper, a new spice a new element until he found the perfect blend.  A blend of spices and peppers that not only tastes great on its own but magically enhances the flavor of everything it is used on.  The heat it is not overpowering, but just adds a subtle kick at the end and works with almost any dish.

They say they hope to make it kosher for Passover, but it is not yet, I really do hope they make that happen.

I am not gluten free, but we do have a lot of gluten free folks on this site and I am constantly being asked if and how to make some of our recipes gluten free.  So I was very excited to meet Orly, founder and creator of Blends by Orly.  Orly is not gluten free either and she studied french baking in Australia so she knows how things are supposed to taste, but her husband is not so lucky.  His diagnosis of Celiac disease started her on the path to creating these blends.  At first I was going to walk by, thinking they were cake mixes, but they are actually blends that can be used in all our favorite recipes.  She formulated specialty mixes of flours that will work better in specific recipes like cakes versus cookies.  She says her Manhattan Blend is particularly popular with the kosher crowd in making a killer gluten free challah.  Each blend comes with a recipe, but you can use them to make all your old favorites.

For those have you that follow along on my travel adventures and ethnic cooking you will know that I love Thai food, but that it is not easy to make many traditional foods without chili paste.  I have learned to make my own, but it is not my favorite things to do and now I don’t have to anymore!! When I met the guy behind the new variety of Thai Curry sauces, he actually knew me.  He had seen my answer to others who have been asking for the same thing and he was happy to finally be the one to bring kosher Thai Chili Paste to the market.  (There are a few others, but they have been expensive and hard to get).  It turns out Thai Treat has been a kosher restaurant in Florida since 2001, not sure how I missed that, but they have take then signature blends and made them retail.  Go ahead and get one in every color, they all have slightly different flavor profiles and they will last a while too.  Thanks Thai Treat.

Last, but not least I wanted to share a bit about No Moo Cookies.  They are answering our demands for really good non dairy cookies and I know there are many out there that have been waiting for these.  They have 8 main flavors plus many seasonal varieties throughout the year. I like the feel of this company, they are a group of 6 who basically got together and decided to make and sell cookies.  David, the founder and president, felt for his numerous kosher friends who couldn’t enjoy his chocolate chip cookies as often as he would like.  So he started this company, got a few friends together and they are doing it right.  I waited for my husband to try one before I decided to write about them, he is the cookie lover in our house, and when he gave them two big thumbs up I knew I would include them in this write up.

There were many other new and old companies showcased this year as always and it is always fun to see what is new.  If you were there and want to share any thing please add it in the comments below.

If you are interested in any of the products or companies mentioned, please support them by ordering.

 

 

 


 

Cook Thanksgiving in an Hour

 

November 19th 2014

Contributed by:

 

0 comments | Leave Comment

 

I’m not kidding, it is possible to spend Thanksgiving outside of the kitchen!  Each dish seems to add up to more and more hours in the kitchen, but with a good game plan and the recipes below you will be out of the kitchen and able to enjoy the day.  I’m no miracle worker though, sorry to say that there are no whole roasted turkey recipes here, those actually take a while to cook!  Instead there are plenty of elegant and alternative turkey based options which will make you wonder why you ever bothered cooking the whole bird anyway!

 

 

You can get close to the whole roasted bird with elegant options such as Maple and Cider Turkey Breast and Stuffed Turkey Breast, if you prefer chicken try the Roast Chicken with Chestnuts and Orange Yam Mash, and if you have two hours try the Spatchcocked Turkey which is basically a butterflied whole turkey.  Some fun, untraditional takes on the Thanksgiving turkey include Turkey Meatballs, Turkey Chili with Loaded Cornbread Muffins, Turkey Shepherd’s Pie with Sweet Potato Topping and Turkey Schnitzel.

 

Pie and cornbread are all feasible tasks in under an hour.  My game plan is usually to conquer the baked goods and the meat in successive order.  Skillet Cornbread with Dried Cranberries & Sage and Pareve Cornbread Muffins take five minutes or less in prep time and yield delicious results.  Enjoy a classic Pumpkin Pie or even Pumpkin Brittle and Vegan Pumpkin Walnut Bread.

 

There’s even time for starches like potatoes, sweet potato kugels and stuffing!  Creamy Smashed Potatoes with Chives (sub in earth balance and vegan sour cream to keep it pareve), Sweet Potato Casserole with Honey, Butternut Squash Kugel, Roasted Butternut Squash with Apples, and Maple Roasted Sweet Potatoes with Pecans all take about 45 minutes in the oven and will fill your kitchen with the most delightful of fall smells.  Stuffing can be a quick feat with Whole Wheat Challah Stuffing with Dried Cranberries, Simple Gluten Free Stuffing, and Simple Harvest Stuffing.

 

Spicy Sauted Leeks and Spinach

Last but not least are the quickest parts of the meal: the greens and the cranberry sauce.  The quickest cranberry sauce is just one can opener away, but making your own can take only about 10 minutes with the Zinfull Cranberry Relish and classic Cranberry Relish.  Some quick and healthy greens include the Pareve Creamed Spinach, Sautéed Garlickey Kale, Green Beans Almondine, and Spicy Sautéed Leeks and Spinach.

 

Looking for more Thanksgiving ideas?  Check out last week’s 50 Thanksgiving Recipe Roundup here!

 


 

The Chanukah Issue Makes The Perfect Gift

 

November 18th 2014

Contributed by:

 

1 comment | Leave Comment

 

This winter issue is all about Chanukah. Get healthy frying tips and tons of latke recipes. Don’t miss our Doughnut Cookies and gifts for every budget. We go crazy for olive oil and celebrate with a Chanukah party!!  Order 2 subscriptions and get the Joy of Kosher Cookbook as a FREE gift!!


 

Winn-Dixie Kosher Stores Within A Store *Giveaway*

 

November 18th 2014

Contributed by:

 

78 comments | Leave Comment

 

Check out this video as Jamie takes us through the Kosher Winn-Dixie grocery store in South Florida.

HEYYYYYYYYYY! Watch my #WinnDixieKosher store-within-a-store tour in South Florida. I shopped till I dropped and after eating fresh hot pizza and sushi I capped it all off with a 250+ person demo and book signing in the midst of one of those notorious Floridian torrential downpours!

I had so much fun I am heading back to Florida next month. This time I’ll visit Winn Dixie Orlando and Winn Dixie Jacksonville for Chanukah Demos on December 10th and 11th (more details coming soon).

To celebrate this delicious partnership you can win a copy of my new Joy of Kosher Cookbook and a $50 Winn-Dixie Gift Card. To enter share something, anything about Winn Dixie (a haiku, a memory, a Winn Dixie wish) in the comments below and share this post on social media with the hashtag #WinnDixieKosher. See the rafflecopter form for more details.
a Rafflecopter giveaway

 


 

British Savory Pies and Pasties For Thanksgiving

 

November 17th 2014

Contributed by:

 

2 comments | Leave Comment

 

Anglo-Jewish history dates back at least a millennium and it is rife with complex twists and turns that are still debated. There are a few things we know for certain: After being (sort of) welcomed in by Norman and Plantagenet rulers in feudal times, significant persecution of Jews began around the late 12th century. They were branded with yellow stars and taxed extensively. They were expelled altogether in the 13th century in a time of religious fervor under the fury of Blood Libels. From then until 1609, there is historical uncertainty about Jews in England, with reports of a few—such as a crypto-Jew (one who had converted and practiced in secret) serving as physician to Henry VIII.  In a twist we certainly didn’t hear about as kids during the telling of the Thanksgiving story, many Puritans were punished for seeming to be “jew-ized” and distinctly pro- Old Testament. The Pilgrim landed on Plymouth Rock in 1620.

But pressure from (mostly Jewish) Spanish and Portuguese traders, the work of  Sephardic Dutch Rabbinical leader Menasseh Ben Israel (who advocated for opening of lands closed to Jews), and the practical politics of the English ruler Oliver Cromwell, led to an invitation for Jews  to return by 1664.  From the Restoration to the Enlightenment and beyond, life became rich for Jews—and not just in London and its environs.

So, for Thanksgiving this year, I decided to take a look at some U.S.–Anglo–Jewish culinary traditions. By and large, English food (notwithstanding Chef Jamie Oliver and Jewish TV chef Nigella Lawson) has always been thought of as bland. Plebeian. And when I lived there, I can tell you that I ate more than my fair share of butter and cucumber sandwiches and egg and chips (aka French fries). The folks at Lutece weren’t worried. But I did have some curious little handheld vegetable pot pies. Those pasties (pronounced PAHS-tees, rhyming with “last” or “past”—not “paste”—with “ease” at the end), were soul warming and easy to eat and carry along.
This little pie is not exactly seen as a Jewish food, no doubt, but it’s a fun—and freezable—meal. Once you get the hang of the dough, you can stuff it with almost any stew—and it’s great for leftovers. Freeze them stuffed but unbaked and you’ve got a treat waiting to happen.
Pasties, by the way, originated in Cornwall, England, and are believed to have been created for miners who worked under harsh conditions for many hours a day and wanted and needed a meal that would be easy to carry and tidy up. Original pasties featured an inedible dough—so tough that it protected the stew. And it only ever, ever contained beef, turnips, potatoes, and onions. This is such a deep-seated traditional food that, I kid you not, there is a Cornish Pasty Association and it sets rules about this little hand pie.

The rules notwithstanding, I’ve come up with a very American version that takes advantage of turkey, dressing and leftover greens. Keep calm and make hand pies.

For more on the fascinating story of Menasseh Ben Israel and England visit http://www.chabad.org/library/article_cdo/aid/111879/jewish/Menasseh-Ben-Israel.htm
Get the full recipes:


 

Just A Pie Full Of Sugar Helps The Medicine Go...

 

November 17th 2014

Contributed by:

 

1 comment | Leave Comment

 

The Kosher Connection decided to dedicate this month’s link up to our longtime friend and distinguished Jewish food historian, Gil Marks. Gil has been sick for a while and we want to wish him a refuah shleimah (complete healing). I am sharing my recipe for these mini pies (full of sugar) in hopes to add a little sweetness during this otherwise difficult time. Gil has been an inspiration and a true pioneer. We thank Gil for all his amazing books, writing and teachings over the years and look forward to many more.

I made this recipe as an adaptation to Momofuku’s famous crack pie, I read about online. It is supposed to be so good, that you can’t stop eating it.  I first discovered Momofuku’s recipes when I attempted a new recipe for chocolate cookies that just didn’t really hold together and I ended up with a bunch of chocolate cookie crumbs.  I was able to use those crumbs to make these Chocolate Chocolate Cookies with Cookie Crumbs, which turned out absolutely amazing.  I learned that one of Momofuku’s specialties was using cookie crumbs and cake crumbs in the cookies and cakes.  So, when I found myself with graham cracker crumbs that wouldn’t hold together I knew where to turn.

This time I was attempting Einat Admony‘s recipe for the Israeli treat, Krembo.   The graham cracker crumbs were supposed to be mixed with butter, so I subbed coconut oil.  I am not sure if that was the problem or if it was just me, but the crumbs didn’t bake up into a cookie crust.  I could have just thrown them away, but they tasted so good.  I mixed some into the marshmallowy krembo filling, covered with some with chocolate and stuck them in the freezer.  Luckily it was just my in laws and my brother’s family so I still served them and while they could not get enough, it is not a recipe I would share or try and replicate.  I saved the rest of the crumbs and found Momofuko’s crack pie as my inspiration for this recipe.

The original crust is made from oat cookies and I am sure that would taste different, but this is a bit easier and made non dairy.  They are far from the healthiest thing you can make, so that is why I made them miniature.  Just keep them out of site or save them for a special occasion, because they too can be addictive.

Get Well Gil.

Here is the full recipe for Mini Sugar Pies.



 

JOK Tester!

 

November 16th 2014

Contributed by:

 

0 comments | Leave Comment

 

Here we go! Let’s test the Joy of Kosher recipes. Its almost like cooking through Julia Childs Mastering the Art of French Cooking but kosher style!


 

Planning Your Thanksgiving Menu

 

November 14th 2014

Contributed by:

 

0 comments | Leave Comment

 

Most other food and recipe websites are doing countdowns to Thanksgiving, we save ours for Passover (you can sign up for Passover countdown here).  For everyone else in the world, Thanksgiving, celebrated with a multi-course extravagant meal, is a big to do and requires lots of planning.  For most of us, Thanksgiving is a piece of cake (or maybe pie).  After three day yom tov holidays all throughout October and the cleaning and prepping it takes to celebrate 2 Passover seders, we (I) revel in a day where we can actually cook food the day of serving.

Sure it is still nice to make somethings ahead and sure it is still helpful to plan, but to all you Jewish hosts and hostesses out there, I just want to say,

YOU GOT THIS!!

For the last several years, I have had the pleasure to take Thanksgiving off.  My sister in law has taken it on and I just get to bring something.  So that leaves me itching to help others.  Here are some planning tips and recipe ideas for the whole Thanksgiving meal.

In my family there are usually several family members traveling in, so we start early with snacks and apps.  You can read about my sister in law’s early dairy traditions, in this article Recipe Ideas for a Thanksgiving Pre-Party.  For something simpler, I recommend a vegetable platter with some fun flavorful dips.  It is easy, healthy and a great way to tide people over while the turkey is cooking.  Try a Walnut Spinach Pesto combined with the miso dip you can find in this  Lavash Chips and Dips.  For ease you can always just set out pita and hummus, chips and salsa and guacamole, it’s okay to head to your neighborhood supermarket, like Winn-Dixie for help and save the heavy lifting for the meal.

It is hard to imagine a Thanksgiving without a turkey, Jamie shares here recipe for Sour Mash Whiskey Glazed Whole Roasted Turkey from the Joy of Kosher Cookbook.  Get tips for cooking a turkey in our Turkey Roasting Guide. Now that we have the turkey out of the way it is time to get started on sides.  For some people Thanksgiving is all about the sides, you probably have a few standbys, but even those can be jazzed up if you so desire.  For the stuffing, mix in wild mushrooms, apples, and/or kosher sausage. For the mashed potatoes try using coconut milk or mixing in some roasted garlic. For the cranberry sauce, use fresh cranberries and mix in some nuts and orange zest.

non dairy beet green casserole

Then move on to some new side dishes.  Try Honey Pumpkin for a healthy, easy, colorful side dish.  Try this Non Dairy Beet Green Casserole for a variation on green bean casserole and use the beets to make Wild Rice with Carrots and Beets.

I also like to suggest a nice big salad is always great too, try Salad with Roasted Garlic Dressing and Toasted.  Any salad will do, just gives you something healthy to snack on during a long meal.

Caramel Pear Lattice Pie

Caramel Pear Lattice Pie

Finally for dessert, make a big batch of pie dough or buy frozen shells and you can easily throw together a variety of pies.  We have a ton of recipes, consider Caramel Pear Lattice PiePecan PiePumpkin Pie or even these fun Pumpkin Pie Fries.

Hope you have a wonderful Thanksgiving, if you need any more tips or advice, I am here to help, just post your questions in the comments below.

This post is part of a partnership with Winn-Dixie and their support for the kosher community.  Visit Winn-Dixie.com to find a store near you.

 

 


 

Cooking With Joy: Latkes

 

November 13th 2014

Contributed by:

 

3 comments | Leave Comment

 

“Mommy is it Chanuka”? “Nope, no it is not. Mommy is cooking her way through a cookbook, so we might be having things a little out of season from now on”. I totally see how that could confuse a 2 year old ☺.

Let me start off my saying something about my food processor. I have a really great quality Cuisinart that we use for so many things; the one thing it does not have is a “Kugel Blade”.  So our Potato Kugel comes out looking like a Lukshen Kugel, now we don’t mind at all, everything tastes great, I just wanted to give you a heads up as to why my latkes look the way they do.

This recipe is similar to my usual latke recipe, I mean seriously how many variations could there be, right? I usually put matzah meal in mine, so this cornmeal added a nice textural change. Hubs and the kids love any form of fried potato, so getting the family to enjoy these fresh from the pan was not hard at all! We had the Latkes with a choice of sour cream or apple sauce to keep things traditional. All in all another enjoyable meal!

Latkes with Caviar and Cream page 127
DRESS IT DOWN Sweet Cinnamon Latkes


 

50 Thanksgiving Recipes

 

November 12th 2014

Contributed by:

 

0 comments | Leave Comment

 

Thanksgiving always seems to sneak up and send me running to the kitchen for a marathon of cooking.  Despite all of the holiday themed blog posts and downright delectable pins on pinterest, I never seem to be prepared.  When I started becoming religious Thanksgiving was one of those days where I could say to my family “See, I’m still like you”!  I treat the day as an excuse to overeat (did I really just admit that?!) and a chance to spend extra time with the family.  Below are 50 Thanksgiving recipes to help streamline your menu planning.

 

 

Bourbon_GLAZED_TURKEY

Turkey, the crown of the Thanksgiving meal, is a bird that always take a little more planning and care than your normal weekday or shabbos chicken.  A little extra seasoning or some unexpected seasoning goes a long way in ensuring a well dressed bird and avoiding days of (unwanted) leftover turkey creations.

Harvest Turkey

Herb Roasted Turkey

Honey Glazed Roasted Turkey with Butternut-Shiitake Stuffing

Southern Roast Turkey with Bourbon Peach Glaze

Sour Mash Whiskey Glazed Whole Roasted Turkey

Honey and Spice Glazed Turkey

Classic Roasted Turkey

Maple and Cider Turkey Breast

Spatchcocked Turkey

Turkey Chili with Loaded Cornbread Muffins

 

Whole Wheat Challah Stuffing with Dried Cranberries and Sage

Stuffing is my favorite Thanksgiving dish!  My family makes my grandmother’s chicken liver stuffing each year.  I might have to make two types of stuffing this year because the recipes here at Joy of Kosher are seriously mouth watering!

Cornbread Stuffing with Sage and Sausage

Pumpernickel, Apples and Onion Stuffing

Gluten Free Stuffing

Chicken Liver Stuffing

Whole Wheat Challah Stuffing with Dried Cranberries and Sage

Herbed Vegetable Stuffing

Simply Gluten Free Stuffing

Cornbread and Dried Fruit Stuffing

Smart Harvest Stuffing

Simple Gluten Free Stuffing

 

Mashed Potatoes and Cranberry Sauce are two Thanksgiving staples which vary widely in their popularity.  Who doesn’t like mashed potatoes?  It’s really hard to have a negative opinion on these, but cranberry on the other hand, is probably my least favorite food, ever.  That fresh-out-of-the-can cranberry texture gets me every time, so this year no cans allowed.  I’m on board for a more chutney or jam-like preparation of cranberry sauce, how about you?

Caramelized Onion Mashed Potatoes

Creamy Smashed Potatoes with Chives- substitute with pareve butter of your choice

Classic Mashed Sweet Potatoes with Honey

Creamy Whipped Sweet Potatoes with Cardamom

Mashed Potatoes and Kale Latkes

Cranberry Relish

Cranberry Mustard Sauce

Cranberry Chipotle Barbecue Sauce

Zinfull Cranberry Relish

Guiltless Apricot Cranberry Sauce 

 

The Thanksgiving starches (potatoes count as a vegetable in this meal!) of cornbread and pie really test my “don’t go back for seconds” diet rule.  I mean, how can one resist fluffy cornbread and sweet fruit pie, let’s be honest.

Milt’s Cornbread

Skillet Cornbread with Dried Cranberries and Sage

Whole Wheat Corn Bread

Cornbread Muffins

Vegan Pumpkin Walnut Bread

Pumpkin Pie

Pecan Pie

Gluten Free Pie Crust

Mom’s Apple Pie

Apple Butter Pumpkin Pie

 

Braised and Raw Kale

Let’s end this post on a healthy note so we won’t (mostly me) feel 5 pounds heavier after looking at these recipes!  Greens are a necessary part of the Thanksgiving meal because they provide respite from the starches and, in their own right, are a  delicious part of the meal.  Make the most of your green side dishes by keeping the sauces to a minimum and choosing quick and easy recipes.

Braised and Raw Kale with Pine Nuts

Pareve Creamed Spinach

Black Eyed Peas and Green Beans

Wilted Spinach and Crispy Garlic

Creamy Kale Salad with Capers and Hazelnuts

Braised Kale Kenny

Spicy Sautéed Leeks and Spinach

Asian Green Beans

Green Beans Almondine

Sautéed Garlicky Kale

 

We haves tons of other Thanksgiving recipes! Check them out here & here for more ideas!