Celebrating Memories – Chicken Paprikash...


February 14th 2014

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He was a holocaust survivor. He was a husband. He was a father. He was a Zaide. He was our hero. Alex Lebovic, my father-in-law, just recently passed away. No words can really express the emotion we feel as a dear one passes on to the next world. We perhaps handle it with grace, strength, overwhelming sadness, humor, denial, guilt, or perhaps with a degree of stoicism. For me, my face, my actions, my words are mere cover-ups to the way I really feel. My father in law was a lot of things, yet writing them on paper or expressing them verbally seems to diminish everything he was. And because of that, for me, I need to celebrate and honor his memory.

In today’s world, Judaism perhaps is just as much a religion as it is a culture. And food is a huge part of that culture. It is quite unlikely that you would find gefilte fish, schmaltz, cholent, gribenes or even potato kugel, outside the Jewish home. Our many holidays are laden with yummy and traditional foods.  Food for my father-in-law, meant being alive. Being a survivor of such notorious concentration camps as, Auschwitz and Dachau where food was scarce, if at all, gave my father-in-law a longing for the dishes he grew up on.

According to Wikipedia, chicken paprikash is a dish of Hungarian origin and one of the most famous Hungarian stews. Chicken paprikash was my father–in-laws favorite meal.

Chicken Paprikash

I hadn’t made chicken paprikash in about 6 years being that my daughter is on a gluten free diet and my husband is a vegetarian. Yet, this past Friday night for Shabbat dinner I decided to make it and it was amazing! A one-pot meal from the old country. There is much to remember about my father-in-law, but every once in awhile remembering the food he loved allows us to smile and celebrate his memory.

Click here for the full Chicken Paprikash recipe.

Come check out my designs for amazing gift ideas for any occasion, please visit me at SwirlGifts.com or on Facebook here.


Romantic Dinner For Two


February 13th 2014

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It has been a cold snowy winter for most of us.  Everyone is staying home more than usual.  The silver lining is finding the perfect menu to make a romantic dinner for two.  Whatever the occasion, a first date, a first anniversary or just a night without any kids here is a heart warming menu that can be served on a table filled with roses and candles.

Creamy Hot Tomato Soup

Creamy Hot Tomato Soup

Start the night by warming up to a hot bowl of creamy tomato soup.  A little bit of spicy chile peppers will stimulate your endorphins (feel good chemicals) and red is the color of love.

Grilled Ribeye with Crispy Parsnips

Grilled Ribeye with Crispy Parsnips

Nothing says “I love you” like a perfectly grilled steak, keep it simple and serve with these crispy parsnip chips and a simple lightly dressed salad.

Non Dairy Chocolate Fondue

Keep the night going with a sweet non dairy chocolate fondue.  Dip your favorite fruits, marshmallows, cookies and just have fun with it.

If you are looking for  someone special to share your dinner, our friends at JDATE are launching a new campaign, Get Chosen, to hep remind us of all the cultural reasons to meet other Jewish people.   Whether it’s finding someone who shares your love of gefilte fish, who is just as excited as you are to spend Christmas at a Chinese restaurant or who holds memories of sleepaway camp just as close to their heart, JDeal is helping to strengthen the Jewish community.

What other Jewish cultural connections do you think are important for new relationships?


The World of Culinary Sustainability


February 13th 2014

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The concept of ‘sustainability’ is a growing trend both in the world of agriculture and the world of food. Many of today’s farmers are doing away with the traditional methods of farming, which includes use of chemicals, machinery, and mass production of unhealthy and heavily genetically-modified foods, and are returning to producing natural and healthy nutrient rich produce. Since the 1930’s and 1940’s, we have lost thirty percent of the nutrients in our whole foods, and the ‘sustainability movement’ is trying to move back toward the ‘real’ food that existed prior to World War II.  Many food manufacturers, as well as restaurants, supermarkets, and other food related establishments, have openly welcomed the concept of ‘sustainability’ and incorporated this philosophy as well.

It is not a rare occurrence these days that I run across a product in grocery store that boasts “sustainably raised” or “sustainably farmed”. One of the reasons that I think I am so fond of many of the markets past the Mason-Dixon line, especially around Upstate New York and New England, is their effort to be part of the ‘sustainable’ mindset. Many of these markets, from small individual owned grocery stores to large chain supermarkets, are now seen boasting their fine selections of only locally grown fruit, no-growth hormone chickens, cage-free eggs, and all grass-fed beef. ‘Sustainability’ in regards to the culinary world essentially means going away from all the engineered foods we have available today and back to the natural. It means growing natural, unadulterated produce and selling it in the local stores. ‘Sustainability’ means treating food animals humanely, not injecting them with growth-hormones, and feeding them properly (because ultimately what they eat ends up in our stomachs). Sustainability means being good to the earth, for it in turn will be good to us.

I officially entered the world of Culinary Sustainability this past January, when I began classes in my new major in Culinary Sustainability at Kennesaw State University, located 25 miles north of Atlanta. While I had always tended to think of food solely as an art, with the commencement of my classes I was brought to the realization that food is also a science( I guess that’s why this degree is a Bachelor’s of Science!)The best part: this new innovative program of study enables me to enter the world of culinary science while allowing me to keep one foot into the world of the culinary arts at the same time.

The Culinary Sustainability program in which I am enrolled is designed not only to give students the knowledge of how to prepare food and properly run a business in the culinary and hospitality field, but to educate us in where our food comes from, the nutritional value behind our food and the best ways to utilize that nutrition, the best sustainable (i.e. environmental and economic) practices, and when you get right down to it: to really know foods in its essence.

The program includes courses in basic and advanced culinary skills, a study of world cuisines and cultures, organic agriculture (we go out to farm and the whole nine yards), food science, nutrition, and viticulture & vinification. Many of the instructors are real professionals, not just college educated professors with a master degree enabling them to teach on a college level. The instructor for my Organic Agriculture and Apiary (beekeeping) class made it clear on the first day that he does not identify as a college professor, but as a professional farmer. My Foodservice Management instructor is a professional Certified Mastered Chef (CMC), one of only 163 in the world, who has over 23 years experience in the culinary and hospitality industry. From dishwasher, to head chef, to hotel manager, he has done it all (I wonder if he has enough qualifications to teach this class?) Classes are “hands-on” and I will be learning about agriculture by going out to different farms and farming, learning about where honey comes from by beekeeping, and of course learning how to cook in a profession kitchen- by cooking in a professional kitchen. This semester I will be learning all about plant-based cuisine, and how to cater to vegetarian and vegan diets.

Going into a culinary based degree program as a student who adheres to a strict kosher diet and who follows Jewish law with regards to cooking (i.e. not mixing meat and dairy, and other like restrictions) has been an interesting experience so far. Being that I had to discuss the obstacles that this could present and how to accommodate my religious beliefs with the culinary department, I have been given the opportunity to know the head of the department and my instructors on a more personal basis. The department has been very understanding of helping me find ways to adhere to the kosher regulations I must follow, while at the same time, allowing me to participate fully in classes.  As of now, no real obstacles have presented themselves and all I have needed to do is buy my own set of knives, allowing me to jump into the cooking classes of my Culinary Sustainability track, without any problems of using utensils that were used with meat and dairy mixtures…and as of now…I have suddenly developed the ambition to become a sustainable farmer and start a Kosher eco-friendly sustainable cattle/poultry farm…or maybe I’ll just stick to food blogging for the time being….

Balsamic Roasted Mini Peppers

The main image above is from the KSU Farm, where my Organic Agriculture class takes place. Here is a new recipe for Balsami Roasted Peppers.  Let me know if you have any questions about culinary sustainability in the comments below.



A Night In Tuscany With Steak and Wine


February 13th 2014

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There are many foods we associate with Tuscany. White bean stew. Ragu. Fresh pasta. The list goes on, from the super traditional recipes that grandma perfected, to more contemporary dishes found in Italian restaurants worldwide. However, the food would not be what it is today without two Italian staples–meat and wine. Tuscany is known for its beautiful white cows–the Chianina, and its wine–from simple red house blends to a robust Chianti. Every household has a bit of meat and wine on hand at all times.

For years, the kosher-observant traveler has been unable to sample these quintessential foods, let alone find the raw ingredients to prepare them on their own. Thankfully, the recent kosher revolution has brought about a welcome, and delicious change. Kosher Culinary Adventures is a unique Kosher travel company (and I’m lucky enough to work with them!) that provides people with a passion for food and travel the opportunity to eat like a local. We do that by finding the best kosher meat, wine and cheese, kashering a villa, and cooking like a Tuscan grandmother.

One of my favorite memories of Tuscany is Friday night dinner–we all sat outside on the patio that overlooked an incredible expanse of rolling hills. After a week of non-stop cooking for our wonderful guests, I was quite exhausted. Someone handed me a glass of wine from kiddush, and I took a tired gulp. The wine shocked me, simply by how delicious it was, and how little I’d been anticipating the flavors in the glass. It was a robust Chianti Classico from 2008 produced by Terra di Seta, deep, and heavy in a way that still expressed its fruity flavors. It was truly a magical moment–sitting in the pleasant Tuscan warmth, surrounded by friends, delicious food, and of course, amazing kosher wine.

We are lucky enough to work closely with Terra di Seta, the only fully kosher winery in Italy. It makes an award-winning Chianti Classico, a wine famous in the Chianti region of Tuscany. The wine is made up of at least 80% Sangiovese grapes. The wine is so prized in the area that it must be inspected before selling. Only if it passes strict quality control measures does it receive a coveted pink label that lets the consumer know it is an authentic Chianti Classico, complete with a tracking number to ensure that there is no wine fraud. The taste is expressive, slightly heavy due to the intense Sangiovese grape, but with lovely fruity notes. Terra di Seta has a beautiful winery one can visit. It is located in the heart of Chianti, with about 37 acres of vineyards. The wine is all organic and kosher-certified by the OK. It is truly worth a visit.

Another wonderful and delicious memory is the steak we served. I know, right? It’s just a steak, you say. What can be so special about that? However, a Tuscan steak is made of different stuff than your typical American or Israeli meat. A Chianti steak is almost always from a free-range, happy cow, who ate well its whole life–grass, flowers, and weeds. Italians have a huge respect for the animals they raise to eat, and that shows through in the flavor of the meat. For our steak night, we grilled the steak quickly and finished it in the oven for a perfect medium-rare. It was juicy, tender, and bursting with flavor. Our guests were amazed that a simple steak could be so incredible. We believe that a simple ingredient can make the most amazing cuisine–when you treat a cow or tomato with care, it repays you with a flavor unlike anything mass-produced can create.

We’re including a recipe for a perfect grilled steak and a simple red wine sauce. Get yourself the best meat you can find, and grab a mid-range bottle of wine to cook with. Channel your inner Tuscan! Fuss with the food just as much as is necessary to produce a great meal. We served our Steak with Red Wine Sauce with thyme-roasted potatoes and simple green beans, with a lovely chocolate souffle for dessert. And, of course, a perfect glass of Chianti Classico.

Steak with Red Wine Sauce



30 Recipes to Help You Sleep Better


February 12th 2014

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Sleep is a necessary part of our everyday schedules, but when we don’t sleep well we lose some of the benefits of a good night’s rest.  These 10 recipes will help you sleep better; improving your sleep quality has never tasted better.


Honey Baked Salmon

1.  Salmon has vitamin B6 which is a necessary element of melatonin production, a sleep triggering hormone.  Both the Honey Baked Salmon and the Rosemary Walnut Crusted Salmon with Garlic Aioli are great options because in addition to salmon, honey and walnuts are known for improving the efficiency of tryptophan, a sleep enhancing amino acid, in the brain.

Challah and Whole Wheat Bread Stuffing with Cherries and Chestnuts

2.  When you consume whole wheat before bed, the carbohydrates raise levels of tryptophan in the brain. Try serving the Whole Wheat Israeli Couscous or Challah and Whole Wheat Bread Stuffing with Cherries and Chestnuts.  In the mood for breakfast-for-dinner? Top the Oatmeal Pecan Waffles (or Pancakes) with yogurt.  Your sleep with benefit not only from the whole wheat, but also the yogurt and oatmeal.


Long Grain and Wild Rice Salad

3.  Because rice is high in the glycemic index, it shortens the time it takes to fall asleep.  Make it a meal with Avocado Stuffed Salmon with Wild Rice or Sweet and Sour Chicken with Sesame Rice, or as sides with Long Grain and Wild Rice Salad or Wild Rice Pancakes.


Grilled Plums with Kale Salad

4.  The calcium in Kale helps the brain use tryptophan and manufacture melatonin.  Two wonderful kale salads are Braised and Raw Kale with Pine Nuts and Grilled Plums with Chopped Kale and Warm Honey-Thyme Vinaigrette.


Wilted Spinach with Crispy Garlic

5.  Lettuce and Spinach are leafy greens with lactucarium, which has sedative properties.  These greens are so versatile and can be served raw or cooked for example as lettuce cups in the Vegan Thai Lettuce Cups with Peanut Sauce or the Calypso Fish Lettuce Wrap Steamer, or Wilted Spinach with Crispy Garlic and Creamy Mushroom Risotto with Spinach Walnut Salad.


Channa Masala

6.  Chickpeas are abundant in vitamin B6, which helps produce melatonin.  Chickpeas are so versatile, some classics includes Roasted Garlic Hummus with Oven Baked Pita or Hummus and Eggplant with Roasted Garlic and Pine Nuts.  Or get the sleep benefits of rice and chickpeas by serving Channa Masala with plain white rice.


Tomato Basil and Goat Cheese Quiche

7.  The calcium in cheese helps the brain manufacture melatonin.  While cheese is high in calories, the richness lends itself to small portions that are still satisfying.  Try the Goat Cheese Walnut Salad, Italian Vegetable Soup with Cheese Bread, or Tomato Basil and Goat Cheese Quiche.


Grilled Tuna Nicoise Salad

8.  Tuna, similar to Salmon and Chickpeas, is high in B6 which helps in the production of melatonin.  Include multiple sleep-friendly foods in one meal with the Grilled Tuna with Chickpea and Spinach Salad or the Grilled Tuna Nicoise Salad.


Maple Roasted Almonds

9.  Almonds are know for improving sleep quality because they are high in magnesium.  Try Maple Roasted-Smoky Almonds as a satisfying snack before bed or as part of the meal with Almond Olive Sole or Baby French String Beans with Silvered Almonds.


Honey Pecan Streussel Cake

10.  Honey raises insulin levels and allow tryptophan to enter the brain more easily.  Honey blends easily into most recipes and tastes great with meat such as the Honey BBQ Sesame Wings and Garlic Honey Brisket, or serve it with dessert as Spongata (Double Crusted Honey Nut Pie) or Honey Pecan Streusel Cake.



Two New Ways To Make Pot Pie


February 12th 2014

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Growing up, pot pie night was the highlight of my week, dinner-wise at least! The idea of getting my very own little dish, piping hot out of the oven, made me feel so special. My mom used to make the classic chicken pot pie, but I thought it was time to recreate my favorite childhood dish. The best part is that it’s a one pot meal which means easy clean up, and who doesn’t love that?

If you love pizza, this dish is for you! Served in an nontraditional way, and filled with a unique blend of vegetables, both adults and kids will be excited for dinner. Feel free to substitute your favorite vegetables for the ones in the recipe.

Click here for the Pizza Pot Pie recipe.

Mock crab is one of my favorite ingredients to work with these days. Being able to take a non-kosher dish and make it kosher is thrilling to me!
Here is my take on the classic “crab” pot pie. The rustic element from the vegetables and elegance from the wine pairs perfectly to create a delicious one pot meal that is sure to impress your guests!

Here is my recipe for “Crab” Pot Pie.

If you want more ideas for traditional and non traditional pot pie recipes click here.


DIY Chai Latte and Giveaway


February 11th 2014

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I cry…
…when I leave on tour. I actually think it’s getting harder not easier as the kids get older. They understand that I am going, I understand how much I will be missing. How everyday something new, sad, exciting happens to them and I so badly want to be part and privy to it all. My daughter asked “why can’t you have a normal job?” “Like what?” I answered/questioned, “like a teacher” she said (duhhh?!?!). Between us chickens I can tell you with as much certainty as a human being can muster, that I was definitely not born to be a teacher.

When I go to New York for business and events I have some routines that comfort me while I am far from home. My most favorite of which is landing at JFK and heading to Central Perk in Cedarhurst for 2 soy chai lattes. The first I enjoy on site with my egg white omelet and salad breakfast. The second I take to go as I race to my first meeting.

I have come to miss my chai lattes when home and have found that most coffee shops in Israel don’t list chai on the menu next to espresso and cappuccino. So taking matters into my own hands I developed this Chai Concentrate/Chai Latte with the aid of no less than 5 online recipes as a guide.

I am staring at my empty tea glass now, tummy warm from a mugful of chai. It’s 64 degrees and I am facing the lush green mountains of Israel – my next trip to New York and Toronto many weeks away. I am home. And soon, the kids will be home from school. I think, sometimes (if just for the briefest of moments) you can have your cake and eat it too.

Come see me on tour for my new book JOY of KOSHER Fast, Fresh Family Recipes in Toronto on February 25th, for the first time ever I am coming to Canada and will be at one of the largest synagogues in North America, get more information and your tickets at http://www.bayt.ca. Review my new book on Amazon for your chance to WIN a FREE subscription to our award-winning JOY of KOSHER with Jamie Geller Magazine.

****Enter to Win***  After you submit your review on Amazon come back here and let us know in the comments and link to the review.  Contest will run through February 18th at 11:59pm. Open to US residents 18 and over.


The WINNER is Samantha!!  Thanks to all.


Cran-Apple Crunch


February 10th 2014

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Watch Jamie Geller show you how easy it is to make her delicious Cran-Apple Crunch Kugel.


Hail To A Slaw


February 10th 2014

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To be quite candid, if I may, I never really celebrated Presidents’ Day. It’s not because I am not patriotic. On the contrary, I nationally still identify myself as an American; even from living overseas. While I may not be too pleased with the current administration governing the country, I appreciate what the country still represents: Freedom, Liberty, Equality and Justice for all. I am not denying that we had great leaders who made an impact on America for the greater good. Their overall dedication to establishing and building the country, creating a haven for the poor and persecuted deserves my utmost respect and honor. Even though I made Aliyah, I still appreciate the freedoms and opportunities I’ve had growing up in America. At day school, we would recite the Pledge of Allegiance before class.

While I grew up celebrating July 4th and Thanksgiving, I never saw Presidents’ Day as a cause for celebration. While it is an established national holiday, all it meant to me was having a day off from school or work. We did spend a lot of family quality time together. We either went to a museum, sports event, or a movie. We didn’t throw any swanky dinners or parties.

President’s Day officially honors the life and work of George Washington, the first president of the United States. That is why many people like to eat Cherry Pie (he was the guy that wouldn’t chop down that cherry tree).  President’s Day commemorates all the presidents that lead America till this point. To some, Presidents’ Day is also known as Washington’s birthday. While most states consider this national holiday as a celebration for Washington’s birthday, some states officially declare this day to be President’s day.

Other states will focus on Lincoln’s leadership on this holiday as his birthday falls out on mid-February, some eat corn bread as it is said to be one of his favorites.  In weeks or days leading up to Presidents’ Day, schools tend to organize events or lessons for students about American presidents. Sales are also very popular at stores. I suppose that would be just cause for a celebration for me. 

Whatever you have planned it is always nice to include a salad in your celebration or your shopping.  A salad is essential to a light and healthy balanced meal. Whenever I host parties or events, I always make sure that salad is featured on the menu.  Enjoy this light, easy, and mayo-free Carrot Kohlrabi Slaw recipe. Easy to prepare and flexible, feel free to create your own variation.


How A New Recipe Is Born


February 7th 2014

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Normally I would enter into my kitchen and if I don’t have anything specific in mind I’d open the refrigerator and look for the leftovers; then whatever I find I start making something out of it. Sometimes when I stuff vegetables or dough I use the remaining filling to spontaneously create a new dish. Normally in cases like this no one asks me for the recipes, so in general I don’t write them down.

Now I learned my lesson. I posted a picture of one of my food creations on Facebook and one of my fans asked for the recipe – what a catch. Well I have to be honest and say this was one of those recipes that I improvised without taking notes.

I am sharing it here with you because I can imagine that is has happened to some of you at least once – am I right? I invite you to share your stories in the comments below.

So what do I tell the woman who asked for the recipe? I’ve asked my daughter and she suggested to simply tell her the truth that I improvised it and I don’t have a clue how to replicate it. At first I thought to myself she’s absolutely right. Do I need to provide a recipe every time I’m asked for one? On the other hand that’s my challenge – and so I decided that I will replicate the recipe and will provide it.

It was my mother who taught me how to improvise in the kitchen. I remember when I was about  11 years old and I was making a layer cake. One of the layers required whipped cream. While it wasn’t my first time whipping cream, that day I overdid it and the cream turned into butter. Wow what a disaster! So my mother calmly came into the kitchen and recommended to replace the whipped cream with another cream. Surprisingly the cake turned out tasty and no one could taste the difference. This so called ‘disaster’ taught me a great lesson, which I always remember!

The recipe I have replicated here is a Ricotta, Strawberry and Chocolate Muffin, which I originally made with blueberries.


The Best Salad Tools


February 7th 2014

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We love salads, they can be made up of any mix of vegetables, the options are endless.  The popularity of salad bars all over have consistently grown over the last 30 or so years because we also all love to make it our own and choose from lots of toppings.  You don’t have to go out to have salad bar fun, consider making your own.  Check out these kitchen gadgets to make salad bar creations that much more fun.


It all starts with the lettuce and no body likes it soggy.  Try this Zyliss Salad Spinner with a retractable easy pull cord and a stop button, your lettuce will get dry and crisped with little effort on your part.


The other thing we love about salad bars is the way they toss and chop it all together for us.  No worries, get your self this Salad Chop and Toss which easily chops fruits and veggies right in the bowl.  No need for a separate cutting board!


The other chopper option is one of these Mezzaluna, which chops herbs and veggies with a rocking motion.  Great for mincing herbs for dressing or other recipes, but it can also chop your salad right in the bowl just like at the salad bar.


Get a few of these Salad Dressing Makers and prepare a few dressings so you always have your favorites to choose from and can easily add variety.

Don’t forget the salad bowl.  A big stainless bowl is best especially if chopping and tossing in the bowl for a lot of people.

Enjoy your salads all year long, no more waiting in line!!







The Truth About Vermouth


February 6th 2014

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Vermouth is a type of fortified wine that is made by adding spirits to wine and infusing with a proprietary blend of botanicals. It has been used as a flavor enhancer in many cocktails for years, including classic cocktails like the Martini and the Manhattan.

Vermouth was popular starting in the 1800s and comes in dry and sweet varieties. Over the past several years there has been a resurgence of interest in old fashioned cocktails, many of which include vermouth. A variety of new aperitif and fortified wines (of which vermouth is both) have been introduced to the U.S. market.

While I wait for the kosher market to catch up with some artisanal and craft vermouth varieties that can bring your cocktail to the next level, I have been experimenting with the only kosher vermouth commercially available, by Kedem.

It turns out there is way more you can do with vermouth than just Martinis and Manhattans, neither of which I care for very much. Unlike most spirits, vermouth can’t sit on your shelf for months, once open it needs to be refrigerated and used within a month or less. However, if you start using vermouth to cook with in addition to your cocktails you will have no trouble using it up.

I have been using vermouth in place of wine in all my recipes from risotto, to sautéed green beans, to fondue, to chicken. The flavor works perfectly and the price is right too, at under $10/bottle I can have my drink and risotto too.

My current drink of choice is a riff on the Pisco Sour that I call Shaken Not Stirred using a raw egg white for texture and foam. The vermouth adds a very nice flavor and complexity to this refreshing drink, I prefer it with the dry vermouth, which I don’t find very dry, but if all they have is sweet, it will do.

If you want to get a little more interesting in vermouth choices you can always try to make your own.


Comfort Food With No Compromises


February 6th 2014

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Create the ultimate comfort foods to satisfy all palates using Tofutti’s variety of dairy-free products.

kosher chicken parm

Kosher Chicken Parmesan

Using a mixture of non dairy ricotta and cream cheese as well as Tofutti Mozarella slices you can create a kosher chicken Parmesan.  Crispy and ooey gooey goodness!!

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

Try these sweet potatoes that are twice baked.  Mix up the filing with Tofutti cream cheese and sour cream as well as lots of fun spices and put it back inside the hearty skins.

Alaskan Salmon Salad

Alaskan Salmon Salad

Try a new take on a cold fish appetizer, make this creamy Alaskan salmon salad, spread on bread, serve with lettuce, you will love this new way to get your omega-3′s.

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo

Last, but certainly not least, try this ultimate cream filled recipe with absolutely no real cream or butter.  You will be amazed how delicious it can be.

Now that you have tried all the recipes, get some tips.  Founder and mastermind behind the whole Tofutti line is David Mintz.  Here he shares 3 decades worth of Tofutti secrets:

Swap the Mayo

For heart-healthy, cholesterol free, decadent salad dressing swap mayo for Tofutti Better than Sour Cream in tuna, salmon, egg and pasta salad.

Optional add ins: diced pickles, celery, red onions, bell peppers, pickled relish, shredded carrots.

Add spices like curry powder, mustard powder, or paprika, for a flavor boost.

For the creamiest pareve coleslaw toss shredded cabbage with Tofutti Better than Sour Cream.

Optional add ins: chopped roasted or candied nuts, colorful julienned veggies.

For juicy, super succulent white meat spread a generous layer of Tofutti Better than Cream Cheese between the chicken breast and skin. Optional add ins: chopped sun-dried tomatoes, crushed garlic, torn parsley leaves.

In Baked Goods

For that fresh baked, just-out of-the-oven taste add Tofutti Better than Sour Cream to muffin batter for moist muffins that will taste freshly baked for days.
Also try with: hamantashen, cake and cornbread.

Learn more about Tofutti and get more recipes here.

As seen in Joy of Kosher with Jamie Geller – Late Winter 2014 – Subscribe Now.


5 Mushroom Recipes


February 5th 2014

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Filling, meat-heavy meals are the foundation for most meals during the winter months.  For those looking for a break from meat, mushrooms can provide the same level of heartiness without the weighed-down feeling that meat can cause.  Below are 5 quick and delicious mushroom recipes to incorporate into your weekday meals.


Risotto with Wild Mushrooms

1.  Risotto with Wild Mushrooms This risotto is a great weekday entrée.  It only takes 30 minutes to cook and requires minimum active cooking time, because the pressure cooker will do all of the work for you!  To serve as a formal weekday meal, pair the risotto with Cranberry Walnut Salmon on a Bed of Spinach.

Creamy Mushroom Soup


2.  Creamy Mushroom Soup. Make it a meal by serving generous portions of soup along with rice and roasted vegetables.  Or pair it with Corn and Rice Kugel and Roasted Sweet Vegetables in Spicy Cinnamon Cider.

Polenta with Wild Mushrooms


3.  Polenta with Mushrooms Serve as a main dish or a side simply by increasing or decreasing the serving size of polenta.  I love the idea of large fried polenta patties with a heaping serving of wild mushrooms and a side of Broccoli Rabe with Raisins and Pine Nuts followed by Pistachio Chocolate Chip Cake.

Zucchini Pasta with Mushrooms and Oven Dried Tomatoes


4.  Zucchini Pasta with Mushrooms and Oven Dried Tomatoes A fun play on a classic pasta + sauce meal, substitute traditional pasta with zucchini.  Because this pasta does not cause carb-induced anxiety, try some Fresh Cranberry Streusel Bars for dessert or Bourbon Mousse and Gingersnap Cookies!

Layered Mushroom Kugel


5.  Layered Mushroom Kugel This kugel is gluten-free and tastes best using different types of mushrooms.  It can be made parve or dairy and serves as an excellent side to any weekday or shabbos dinner.




Mustard Greens Recipes


February 5th 2014

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Mustard greens are part of the healthy “dark leafy green” vegetable family.  They are similar in texture to kale and collard greens, but with a bit more body.  And, like the name implies, mustard greens have a tangy, peppery bite reminiscent of mustard.   Mustard greens are wildly nutritious: low in calories, a good source of fiber and high in Vitamins K, A and C.  Additionally, mustard greens store very well in the refrigerator for at least one week.   I love them as a main course any time of day when they are sauteed with garlic and topped with a poached egg.  Try my recipe for Sauteed Garlic Mustard Greens with Sweet Potato and Poached Egg.

shaved mustard greens

Shaved Mustard Green Salad

Many dark leafy greens are also excellent when eaten raw; and mustard greens are no exception.  Mustard greens have a thick center rib running down each leaf.  This should be removed for the best possible texture.  For this recipe, Shaved Mustard Green Salad, we use a food processor to thinly and evenly shave the mustard green leaves.  If a food processor is unavailable, the same effect can be achieved by hand with the help of a sharp knife.  We also add toasted hazelnuts for added crunch.  Toasting nuts bring out flavorful and fragrant oils, and crushing the hazelnuts before toasting increases the surface area — which translates to even more nuttiness.  The salad is dressed with a simple, roasted garlic vinaigrette.  Roasting garlic reduces its spicy bite.  However, if you love the taste of raw garlic (I know I do!) this recipe works perfectly with minced, raw garlic added to the vinaigrette.

I hope you like my recipe for mustard greens, give them a chance.