What To Do With Blood Oranges

 

January 15th 2014

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Winter is the season for citrus.  If you haven’t noticed yet, there are all sorts of new oranges out in the market now, not sure if it is the Dietitian in me or the foodie me, but I get really excited for new seasonal produce.   I also grew up in Florida, so a love of citrus is in my “blood” (pun intended).

Blood oranges are a variety of orange with a crimson tint to the skin and a dark, red, almost blood colored flesh.  Just like all oranges, they are rich in antioxidants―including vitamin C, which aids in healing, boosts your immune system, helps your body absorb iron, and even helps reduce the risk of cancer.   It is also a good source of fiber especially if you eat some of the pith and rind (more on that later).

They can be a bit pricey, but I just love getting my kids excited about fruit and who can resist having some fun with these suckers.  Yes, oh yes, I had to go there, sink your teeth into a blood orange wedge and go ahead and say it, “I want to suck your blood”.

Candied Orange Peel

After we have have our fun I find I am left with tons of gorgeous orange rind I am reluctant to throw away.  So, I came up with this recipe for candied orange peel that also yields the most flavorful orange simple syrup for my cocktails or mocktails.  The peel has lots of nutrients and fiber, a perfect way to satisfy your sweet tooth.

Looking for more creative ways to use blood oranges this season? Here are 5 recipes from around the web I thought had real potential.

1. Blood Orange and Vanilla Bean Bars

Squeeze some juice, bake up these bars, try subbing coconut oil for butter if you want to make it dairy free and eat for Breakfast or dessert.

2. Blood Orange Marmalade Three Ways

Marmalade is an obvious direction to go and here there are three versions for you.  You can’t go wrong.

3. Barley Porridge with Maple Glazed Almonds and Blood Orange

Try something different in your porridge today or your breakfast hot cereal.  This version adds tons of unique flavor.

4.Blood Orange Salad with Blue Cheese and Pecans

Don’t forget to add these succulent wedges to your salads.

5. Arugula Blood Orange Salad with Blood Orange Poppy Seed Dressing

Even try it in your salad dressings!

What is your favorite type of orange? Have you tried a blood orange yet?

 


 

A Healthy and Sweet Tu B’shvat Treat

 

January 15th 2014

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I grew up in a ‘healthy’ house. What is a ‘healthy’ house, you may ask? Well, my mother, a former nurse, believed that we were only to put food that was good for our body into our mouths. There was never candy or junk food to be found in our home. There was no sugar cereal in the cupboards. There was no soda or juice in the fridge.

If we were thirsty, we drank the same liquid we used to wash our hands with, bathe in, wash our clothes and fill the dog’s bowl with: H2O from the tap. Despite all the limitations on what we could eat, my mother was a good cook.

Her favorite culinary color of course was green, as her dishes relied heavily on vegetables. But despite her busy schedule as a nurse, she always made sure that we had a family dinner every night. And with that dinner always came … dessert. If we ate our supper, (there was no leaving any food on our plate.) my siblings and I were treated with our choice of either a crunchy, mouth-watering apple or a juicy, sumptuous orange. Oh joy!

But life wasn’t always so ‘healthy’. Occasionally my siblings and I felt like we won the lottery when my mom would offer us her homemade baked apples. (I now realize, she probably made them when the apples were going bad, but we loved them nonetheless.)

My mother never added sugar, but the natural sweetness of the apple mixed with just a dash of cinnamon was all it took to fill the house with a sweet and delicious aroma.

Now that Tu B’shvat is around the corner, I think Baked Apples are a perfect way to compliment the day. These are not my mother’s baked apples, but the smell sure reminds me of how lucky we felt when baked apples were being offered for dessert!

Enjoy and have a Tu B’shvat Sameach!

 

Serve these tasty apples on a Swirl Gifts plate, check out my designs for and pick up amazing gift ideas for you or your friends, please visit me at SwirlGifts.com or on Facebook here.


 

Favorite Tu B’Shevat Recipes

 

January 14th 2014

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This year Tu B’Shevat, translated as the 15th day of the Hebrew month of Shevat, begins in the evening on Wednesday January 15, 2014 and ends in the evening on Thursday January 16th, 2014.  This “New Year for the Trees” holiday marks the beginning of the slow process when the trees begin blossoming and flowering with new life and new fruit.  In our home we find it especially meaningful to eat something from all of the Shiv’at HaMinim, seven species of the land of Israel – wheat, barley, grapes, figs, pomegranates, olives and dates – that have a special significance in Judaism.

So now that you know what’s what, I’m sharing my favorite recipes featuring each of the seven species.

Shivat Haminim Salad
Shivat Haminim Salad

This here is my signature Shivat Haminim Salad. There certainly is somethin’ for everyone here to the tune of all 7 agricultural products enumerated in the Torah as special to the Land of Israel. Barley, wheat, figs, dates, grapes, pomegranates and olive (oil) are all represented in this salad. The honey is a nod to the land of milk and honey and even the red wine vinegar is a further play on the grape theme. Make this and you will have done this holiday proud. For single ingredient inspiration continue to scroll down.

Kosher Beef Porridge Soup Recipe

Kosher Beef Porridge Soup Recipe

My soothing Beef and Barley Porridge is a hearty winter soup that eats like a meal.

Chicken Thighs with Roasted Winter Fruit
Chicken Thighs with Roasted Winter Fruit

Roasted grapes adorn chicken thighs along with winter fruit for a sweet and savory main.

Date Glazed Roast Chicken

Date Glazed Roast Chicken

For a sweeter chicken dinner do my Date Glazed Roast Chicken.

Green Beans with Walnut and Green Olive Tapenade

Green Beans with Walnut and Green Olive Tapenade

A light (green!) side, serve this warm or at room temp and double the tapenade for an awesome olive dip that will last in the fridge for a week.

 White Chocolate Bark

White Chocolate Bark

Featuring figs this beautiful bark combines creamy white chocolate with delicious dried fruits and nuts for an elegant but simple dessert, treat or gift. Goes great with semi sweet or bittersweet chocolate too!

Chocolate Cake with Pomegranate Swirl

Chocolate Cake with Pomegranate Swirl

Semi-homemade Pomegranate Swirl ice cream is brilliant with a fudgey brownie or slice of rich chocolate cake.

Leave a comment and let me know how you celebrate Tu B’Shevat.

Follow us on Pinterest, check out our Tu B’Shevat Board:

Follow JoyofKosher’s board Tu Bishvat on Pinterest.


 

Gluten Free and Natural on Tu B’Shevat

 

January 13th 2014

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It is customary to celebrate Tu B’Shevat by eating the Seven Species of fruit and grains which are native to the land of Israel. When I think of Tu B’Shevat I think of slicing open a pomegranate, eating the seeds over Greek yogurt and drizzling it with honey for breakfast, while for dinner I’d imagine Moroccan chicken marinated and then baked in olives and prunes.

Tu B’Shevat is a special day not only for celebrating trees but also for celebrating everything the earth provides for us; all of our fruit and vegetables, nuts and seeds, wheat and barley, etc. Tu B’Shevat is a day to celebrate our health and maybe even re-evaluate our eating habits.  The perfect time to introduce new fruits and vegetables into our daily meals.  After all Tu B’Shevat is a new year, and on New Years we make new resolutions.

Fig and Onion Galette

I decided that this would be my Tu B’shevat resolution: From now on I will try to incorporate more natural ingredients and cut out unhealthy processed sugars as often as possible. My first recipe is a Flour-less Brownie which is sweet and rich, made up of ground nuts and dates to make the perfect brownie texture, and has a kick of rich dutch cocoa and espresso. The second is an Almond Galette glazed with a fig and onion balsamic reduction. Both recipes are Gluten free, without sacrificing flavor or presentation. All the ingredients are festive for Tu B’shevat and help create a sweet and natural celebration.

No Bake (Raw/Vegan) Date and Nut Brownie

Almond Galette with Fig and Onion Glaze


 

The Best Immersion Blender

 

January 10th 2014

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One of the best inventions of all time has got to be the immersion blender.  I mean how many people have burned themselves pouring hot soup into a blender and who can wait for the soup to cool off?  Not me, that is for sure.  One of my very first kitchen gadgets was one of these hand held blenders.  It came with a nice large cup that I loved to puree anything from smoothies to eventually babyfood.  The best part is, these little gadgets don’t take up any space.  So even in my small kitchen with two sets of everything, I can have two of these, the question is which one to choose.

I really love my Kitchen Aid 5 Speed Hand Blender you can read about here, but it does take up a bit more space and so for today I am going to talk about the basic ones, that just come with a cup.

Kitchen Aid also makes this 2 speed blender.  Really you don’t need anything more. And if your kitchen is color coded for meat and dairy this one can fit right in, it comes in quite a few colors.  It purees soups easily, blends smoothies and gets the job done and at under $50 it can fit into anyone’s kitchen.

The Cuisinart basic hand blender is also a great choice.  It comes in a multitude of colors too and with its own beaker.  At only $35 you can’t go wrong.

This Hamilton Beach model includes a whisk attachment and is only $20.  It is a perfectly good hand blender without any bells ans whistles.  It does not come in any color, but white.  It does not come with a handy beaker and the bottom is made of plastic, so you might not want to put in a soup that is on direct heat.  Based on your needs it could be a fine blender for smoothies and light use maybe as your good for Passover.

Do yo have an immersion blender? Which one is your favorite?


 

Candy Wrapper Hair Accessories *Giveaway*

 

January 10th 2014

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We have a very strange candy minhag in my home every Friday night when my brother in law comes to stay with us…. which is pretty much every weekend! After the dishes are cleared and the table cleaned, out comes the candy. Mike and Ike’s ALWAYS make an appearance. When I was asked to come up with a craft using candy wrappers I was so beyond excited since I’ve been thinking about doing something with them for so long. I loved the idea of creating hair accessories out of the old boxes and wrappers. It’s such a great party craft for girls or the perfect mom and daughter project to bond over.

 

Supplies

  • plastic hairbands
  • clips
  • hot glue gun
  • hot glue
  • empty candy boxes
  • empty candy plastic wrappers
  • scissor
  • pen

Headband Instructions

Cut up plastic candy wrappers into small pieces. Hot glue them to the headband in an overlapping pattern. Have fun! Mix and match colors and designs. The more variety of labels used the more interesting it will look!

Flower Clip Instructions

Open the empty candy box length wise. With your pen draw large petals. You can either do a straight edge or a pointed one. Repeat the process again with a different color candy box, but this time make the petals a bit smaller.

Starting at the top, hot glue the petals one at a time in a clockwise direction. Once you have your base flower put together, hot glue it to you clip. Next, hot glue the smaller petals in between the larger ones. Scrunch up a bit of a plastic candy wrapper and glue onto the middle of the flower. A button would be cute too!
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This post was sponsored by Mike and Ike, all opinions are my own.


 

Essential 6 Ingredient Soups

 

January 9th 2014

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When temperatures drop, nothing is more comforting than cozying up with a hot bowl of soup. As a personal chef, I find myself making these three recipes weekly for my clients, and who would ever guess they only require 6 ingredients? These soups take no time to prepare and freeze wonderfully for an easy, last minute dinner. Immersion blenders are essential here, creating a creamy consistency without the extra calories. Want to jazz them up for a special occasion? See starred comments on the recipes for some unique ideas that will impress your guests!

Minted Pea Soup

This soup couldn’t be easier and takes minutes to prepare. I love making this soup during the summer season as well when fresh peas are abundant and fresh. The flavors are crisp and bold creating a fabulous soup that works any day of the week, and any time of the year.

Creamy’ Asparagus Soup

Asparagus is chock full of vitamins and antioxidants and what better way to get a healthy dose of nourishment than in a delicious soup? The vibrant color of this soup looks elegant when served, and the flavor from the basil complements the asparagus perfectly. Your guests will love this one, that is, of course, if you’re willing to share!

Curried Butternut Squash Soup

Nothing compares to the texture of silky butternut squash soup. It’s velvety and incredibly comforting on a cold winter day. I make this soup for many of my client’s kids. They adore this soup and don’t even realize that they’re eating a healthy vegetable. If available, buy pre-cut butternut squash-huge time saver!


 

Vote Now For Your Favorites and WIN

 

January 9th 2014

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Thank you all for nominating your favorites for our Best of Kosher 2013 awards.  The winner of the kitchen gadgets from Lekue is huviepoo and the kitchen gadgets from Rosle goes to davises88 .  Now, the real fun begins – voting and more great prizes!!

Check out all our 8 categories on our Best of Kosher 2013 page, vote for your favorites, every day until January 27th.

Every vote gets you another entry and there will be three winners, one for each prize, the Tagine ($135), 4.2 qt Stew Pot ($170), and Fondue Pot ($130) all from Emile Henry.

Start Voting Here.


 

Tu B’Shevat Celebration Menu

 

January 9th 2014

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One week from now is the holiday of Tu B’Shevat, beginning the evening of January 15th.  For many years in my life this holiday went unnoticed.  Of course, I remember the celebrations in school with the hard to chew boxer that you either loved or hated and the annual planting of trees (I grew up in Florida, so we could plant this time of year and not freeze to death), but in the years between my being in school and having kids, I will admit I didn’t do much celebrating.  Now, I realize that there many ways we can go about celebrating this holiday, whether it be the smallest gesture of making a seven species granola (thanks for the great idea in the comments here) or going all out with a Tu B’shevat Seder.

Tu B’Shevat literally means the 15th day of the Hebrew month of Shevat.  It is the birthday of the trees in Israel.  The day that the trees begin their new fruit bearing cycle.  So we celebrate by eating the fruits of the trees.  Really any fruit counts, but it is tradition to eat the kinds that are mentioned in the Torah when praising the bounty of Israel: grapes, figs, pomegranates, olives and dates.  Some go even further and like to include the full seven species of Israel which adds wheat and barley to the fruits.   There are also many kabalistic rituals around this holiday which have become more popular recently and is the reason many people hold a seder, get a guide to making your own seder from Hazon, here.

Here is a menu featuring all the traditional fruits, since this holiday celebrates nature and the fruit of the land, I think it is fitting to keep the meal meat free.  Enjoy this vegetarian Tu B’Shevat menu.

Almond Crusted Chevre and Grape ‘Truffles’

Almond Crusted Chevre and Grape ‘Truffles’

Start with this almond crusted appetizer and enjoy the crunchy, creamy and sweet textures and flavors.  It is nice to set this meal apart from every day with a fun treat, could also be your kids after school snack.

Spinach, Hearts of Palm and Pomegranate Salad

Spinach, Hearts of Palm and Pomegranate Salad

Enjoy your pomegrante in a colorful salad.  Paired with hearts of palm and bright spinach leaves, the pomegranate seeds just pop with juicy goodness.

Papardelle with White Beans and Olives

Papardelle with White Beans and Olives

This hearty pasta dish with olives and beans will keep you warm and full for a Tu B’Shevat celebration on a cold winter day.

Broccoli Rabe Bounty

Broccoli Rabe Bounty

Broccoli Rabe is tamed with the sweetness of figs in this recipe.  Enjoy with crunchy almonds and a sprinkling of cheese. There is a reason this meal is dairy.

Bricohe and Grape Bread Pudding

Bricohe and Grape Bread Pudding

Get some fancy brioche or use your leftover challah to make this scrumptious bread pudding.  The leftovers can be served for breakfast.

almond stuffed dates

Almond Stuffed Dates

We can have one more dessert when it is as easy as these dates.  Plus almonds and dates are good for you.

What are you planning for this Tu B’Shevat?  Let us know in the comments below.

 


 

Being Good and Loving It With Poached Pears

 

January 8th 2014

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Sometimes I behave. Sometimes I don’t. When I am being good, poached pears taste like a beautiful sweet gift from G-d. A light, pleasant, end to a meal — elegant enough to serve on Shabbos easy enough to prepare in about 20 minutes.

Growing up compote was a staple at my grandparents home – served both as a side to the main or as a sweet dessert. I like to think of my Orange Ginger Poached Pears as a dressed up version of the fruit stew I grew up with.

Now if you can’t get your cute little hands on a 2-inch piece of fresh ginger you can either omit it or sub in ground ginger. Use about 2 teaspoons and cook it for a few seconds in a little bit of oil first to help release the flavors and prevent that powdery taste. Then add orange juice, water, sugar, and salt and bring to a boil. Reduce to a simmer before adding your pears.

Try this recipe for Orange Ginger Poached Pears and let me know in the comments, what you eat when you’re being good.


 

In the JOK Kitchen with Tina Wasserman *Giveaway*

 

January 7th 2014

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Tina Wasserman has been in the food writing business for a while, but two years ago when she wrote her first cookbook, Entree to Judaism: A Culinary Exploration of The Jewish Diaspora, she really appeared on the map.  Tina loves to share the history of our food and helps us all connect to our Jewish roots through food.  Her new book, Entree to Judaism For Families, is filled with the tools to help kids of all ages learn to cook in the kitchen and learn bits of history too.  I had the chance to meet Tina recently and I came away with so much amazing knowledge.  Let’s see what we can learn now.

Your books are filled with little history lessons connecting the food to Jewish history, how did you learn all these facts?

History books, the Talmud, interviews with people in my community that grew up Jewish in the Maghreb (North Africa) and the Middle East and India, credible Internet sites (no Wikipedia!) that represented all Jewish denominations and, believe it or not, old Jewish cookbooks that really portrayed the culinary customs of Jewish immigrants to this country more than one hundred years ago. It was amazing to watch the transformation of immigrant cuisine as subsequent generations grew up in North America.

Corn Pudding

In your first book you shared recipes from all over the world, what is different about this book?

My focus in Entree to Judaism for Families was creating recipes that would be fun to make, would not be “gimmicky” children’s food but would be sophisticated preparations that would introduce children to a wide array of foods that would be delicious, incorporate many nutritious ingredients (vegetables,whole grains,fruits) and still have a link to ancient and modern Jewish culture and history. Each recipe provides a springboard for discussion that facilitates discussion about one’s own family heritage

Bread Kugel with Dried Fruit and Sundried Tomatoes

Bread Kugel with Dried Fruit and Sundried Tomatoes

This new book  (will) also  be  available in digital form, what is the benefit of that version?

The first book is now available on iTunes too.  I am a trained culinary educator. I actually started out as a junior high school Home Economics teacher. No matter what I am teaching-Jewish food lore or programming for religious schools, I am always teaching techniques on how to cook. The digital version is, to my knowledge, the first digitally interactive cookbook geared to young cooks. Each recipe provides links within the directions to photos of equipment or very short videos on technique. Link for the word whisk will pop up a photo of that utensil and can lead to child developmental exercises of following commands and finding the whisk in the kitchen. Highlighting this, and many other words can enhance spelling proficiency. Why do we have to always teach B is for ball and C is for cat? Why can’t W be for whisk and B for boil? The book is also imbedded with over thirty minute videos to teach technique. A child could play with the app in their car seat as easily as in the kitchen!

Classic Jewish Deli Chicken Salad

Classic Jewish Deli Chicken Salad

You believe strongly in tradition, what is your favorite Jewish tradition as it relates to food?

That is a very hard question. Certainly all recipes related to Pesach conjure memories; chopping charoset in the wooden bowl with a handheld metal blade, slicing the hard boiled eggs for the salt water at each place setting. But I think I have received the greatest joy from teaching children(and their parents) how to make a traditionally shaped 6 braided challah. When my husband’s grandmother was 90 she taught me how to create the braid sitting at her kitchen table using six skinny bakery strings. I link the tradition to Leviticus and discuss the commandment to the twelve tribes about how to place their show bread on the olden table in the holy Temple. I have a you tube video on how to do this but seeing the delight on the faces of my students, young and old, is a joy for me.

You wrote this book for the Reform movement and you made sure that all the recipes followed the laws of kashrut, why was that important to you?

The true definition of Jewish food, whether it is from India, Iraq, Russia or South America, is that it is food that carries on
culinary tradition utilizing foods that are readily available in the region that conformed to the laws of Shabbat and Kashrut. So if I am teaching foods that are rooted in centuries-old traditions, they will conform to kashrut and I will keep it that way. I keep a kosher home because I wanted my children to grow up in a home that emphasized our culinary heritage. I am definitely not alone in that regard in the Reform Jewish movement so I wanted to be true to the tradition.

Persian Cauliflower Kuku

How do you think families can use this book together?

Parents really want to do things with their children but playing a board game or sitting on the sidelines cheering on your child at a tee ball game only can bring so much connectivity! Parents have laughed when they see the recipes in my book and say that the instructions and recipes are more useful for them! These recipes, with their “Tidbits” for how to cook with children at different ages and stages of development , will facilitate relaxed and productive interaction between adult and child, teacher and student. The recipes can be a part of a meal rather than an independent activity creating a snack. And the suggested “Kitchen Conversations” opens up a dialogue that becomes personalized with family anecdotes. Persian Kuku might be a silly sounding name for a frittata-like egg and vegetable dish but it exposes the child to spinach or cauliflower,lends itself to a discussion about Persian Jews and provides a dish that can be “fun” eaten in small squares skewered with toothpicks that look like little swords or colorful frilly tops.

Corn Pudding

Persian Cauliflower Kuku

Classic Jewish Chicken Salad

Bread Kugel with Dried Fruit and Sundried Tomatoes
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10 Ways To Eat and Love Beets

 

January 6th 2014

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Growing up I never really liked beets.  I really had only ever seen them out of a jar usually in a salad bar.  Never had a I seen them raw or with green tops. Apparently, that is still the case for most people living in the U.S. where most beets consumed are from a can and even when sold raw they are often sold without their tops.  Only recently did I discover a love for beets and then a greater love for their green tops.

I have been reading a new book all about the history of vegetables and how to choose, store and cook the best ones for maximum nutrition.  The book, Eating on the Wild Side by Jo Robinson, is a wealth of information that I will share when I can.  So, while I already loved beets, I found even more reasons that you should love them too.  Beets are a rich source of boron, which is good for bones and apparently may be an aphrodisiac too.  And beets, even without their greens (but, please eat the greens they are so good) are one of the healthiest vegetables.  People who eat beets on a regular basis have a lower risk of cancer, cardiovascular disease, diabetes, obesity, and more.  Robinson also mentions that the nitrates in beets have been shown to enhance athletic performance, a glass of beet juice with Wheaties might be the true breakfast of champions.

Here I have curated 10 of my favorite ways to enjoy beets.  Please join me in the new Beet Generation!!

Beet and Goat Cheese Crostini

Beet and Goat Cheese Crostini

While I do prefer fresh beets, if you are not ready to start with fresh, this recipe uses jarred borscht mixed with goat cheese.  A great way to initiate beet newbies and to get your beets when fresh are not available.

beet-farro-risotto-with-goat-cheese

Beet Farro Risotto with Goat Cheese

This recipe I created last Summer and has literally become a regular staple in my house that my husband and I can not get enough of.  This version also uses a jar of borscht, but it is even better with some fresh beets and sauteed beet greens mixed in as well.  Last week I sliced the beets thin and roasted them with a bit of olive oil on 400 degrees for about 20 minutes, so they were like chips, that even got the kids to eat them.

chicken with beets and sweets

Orange Chicken Thighs with Beets and Sweets

If you can get your hands on both red and yellow beets you can really make a pretty meal.  Instead of roast potatoes, try roasted beets on the side of your favorite chicken.

Wild Rice with Carrots and Beets

Wild Rice with Carrots and Beets

I have always loved this recipe from Jamie, the mix of colors just draws me in.  This is also probably one of her most healthy recipes, between the wild rice, the carrots and the beets you will live a long life on this dish.

Roasted Beets with Honeyed Pistachios

Roasted Beets with Honeyed Pistachios

This simple roasted beets recipe is a classic.  Mixed with goat cheese and pistachios with a little honey drizzled on top.  If you don’t want to go through the trouble of roasting and peeling, you can buy the beets that come in a package ready to go, they taste great are even kosher for Passover.

Beet Carpaccio

Beet Carpaccio

Carpaccio is usually a term reserved for meat, but it basically means that the food is shaved really thin.  This beet carpaccio has a real elegant look and tastes amazing with the caramelized onions.

Beet Pepperoni

This is the dish that first got me cooking beets and beet greens together.  I love the flavor of these beet pepperoni chips, you can use them on pizza, but mine don’t usually even make it to the table.

roasted beet orange salad

Roasted Beet Orange Salad

Beets and oranges also pair very well together.  Perfect for the season right now, this salad is a real wow type of dish.

Beet & Carrot Latkes

Beet & Carrot Latkes

For a little change you can always shred your beets, like in these beet and carrot latkes.  You don’t have to wait for Hanukkah to enjoy these treats.

Beet, Kale and Seaweed Salad

Beet, Kale and Seaweed Salad

You can also use the raw shredded beets in a salad.  You will be surprised how good raw beets taste.

I hope you enjoy these recipes for beets, what is your favorite way to eat them?


 

Champagne Sweetened Lentils

 

January 6th 2014

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Watch Jamie Geller prepare her Champagne Sweetened Lentils – it’s Quick and Kosher!


 

The Best Citrus Squeezer/Juicer

 

January 3rd 2014

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For the longest time all I had to squeeze lemons was a little plastic piece that was so flimsy I didn’t even like using it.  I use lemons and limes often in food, but usually it is one at a time so I just did it with my hands.  Then I started getting into cocktail making and I really enjoy a frozen mint mojito in the Summer and other citrusy drinks in the Winter.  I finally got myself a real lemon/lime squeezer and I can’t believe it took me so long.

This is under $14 and is an amazing squeezer, takes up no space and has literally changed my life.  I actually will consider making lemonade now for the kids too. Have you tried this little gadget?

So far in my small kitchen, I am not ready for anything else, but if I had space, I would consider this Cuisinart Juicer, it can juice anything from the smallest lime to the largest grapefruit.

If you are more of an orange person and you have space, this Rabbit Juicer is a great option.  It is particularly great if you have an orange tree and want to squeeze a glass or two every day.


 

Gluten Free Travel Inspired Coconut Chicken

 

January 3rd 2014

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Hey, everyone!

I’m really glad to be joining you here on the Joy of Kosher and I just wanted to introduce myself formally — as I sit at home in my PJs — before we embark on our culinary journey together, otherwise… you know…it could be awkward.

My name is Aviva and I’m essentially just like Curious George — except that I usually don’t have a yellow-hatted chauffeur following me around, I’m not a monkey and I CAN COOK. But I’m super inquisitive about the world, impulsive and have a knack for getting myself into random shenanigans.

It definitely keeps those around me on their toes.

A little about me:

I am a “trained” artist and a chef. I have intense wanderlust, which makes me M.I.A a lot, but I always come back, like Mary Poppins. I never know where the next strong wind is going to blow me, sometimes for months at a time. Also, I hate to measure.

I am the author of No Potato Passover, an extremely famous cookbook, if I do say so myself. It won an award in Paris and they gave me a key to the city and now I get to stay at the Eiffel Tower whenever I’m visiting!

I am currently working on a new book, Gluten Free Around the World (coming this summer!). This book, like my last one, will have gratuitous travel photography, but, it will also be a travel journal so you can hear my opinions about ‘ohh the places I’ve been.’

Aside from the fact that I adore a challenge (I am the one who managed to go through Passover without potatoes, after all), my goal with my new book is to make gluten-free cooking easy, delicious, and most of all, inclusive. I want to focus on the things people CAN eat, and create family style meals where all can partake and no one is sitting at the end of the table feeling they’re missing out on all the good stuff.

So get ready for exotic places and lots of recipes that are delicious, accessible, gluten free and kosher! You’re welcome!

Oh, and just in case you can’t get enough of me here, you can follow me and my wackiness on Facebook, Twitter and Tumblr. I constantly post recipes and photos from my travels.

Don’t miss this amazing recipe for Coconut Chicken with Plum Dipping Sauce.