Quick & Kosher Cooking

At Hubby’s request, when company comes I make kosher chicken pastrami rolls. You might think of it as a patchka (total fuss) because you have to roll each one individually – but otherwise, it’s super easy. On a recent Shabbos, we hosted a family that’s special to us – our shadchan (the person who had introduced Hubby and me to each other) with half a dozen of her kids. In their honor, I rolled 16 of these fab chicken pinwheels. Hubby thoughtfully took step-by-step pictures, just for you.

This is not a formal recipe, but I think you’ll be able follow these instructions easily enough:

1. First, preheat your oven to 375˚.

2. In a shallow bowl, pour bottled Italian dressing – (Wish Bone is just perfect) over thin-sliced chicken cutlets.

You can always butterfly regular cutlets on your own, but remember it takes a little more time. When I am really busy, I thank G-d and the butcher for thin sliced. If you are serving a lot of other dishes, one roll/cutlet per person should be just fine, but if this is your only main, count on at least two rolls per person.

3. Fill a second shallow bowl with your favorite breadcrumbs. I like Pereg Classic because it’s so well seasoned. Just love when all the hard work is done for me. I especially like the sesame seeds mixed in – it’s a great added touch.

You’ll also need one thin slice of pastrami per chicken roll.

4. Take one cutlet, coated in dressing and lay it in the breadcrumbs, gently pressing it into the crumbs so they adhere to the cutlet on one side.

Lay one slice of pastrami lengthwise onto the cutlet (you may have to fold or double it over if it’s too long. You want the slice of pastrami to be slightly shorter than the length of the cutlet.) Don’t worry, I have pictures for you.

5. Roll up the cutlet and pastrami like you would a jellyroll.

6. Place seam side down on a lightly greased baking pan – large enough to hold all the rolls without touching. If you overcrowd your pan, the rolls won’t develop a crispy crumb coating when they bake.

7. Once all the rolls are good to go, I sometimes drizzle a little of the remaining Italian dressing over top. Finish off by spraying the rolls with cooking spray. I like Gefen Canola Oil Cooking Spray.

8. Bake at 375˚ for about 20 minutes. Delish! And beautiful too.

Here is the recipe written out – Chicken Pastrami Rolls.

Enjoy this Shabbos!

What’s your favorite easy shabbos recipe? Leave me a comment and let me know.

My Great Tastes of Summer recipe series is coming to an end – with just enough time to enjoy the last fleeting moments of warm weather, vacation (if you’re lucky) and calm before the back-to-school/hurry-up-and-cook for yuntif storm. Relax one last time with these 3 great Quick & Kosher recipes.

Italian Zucchini – You don’t have to be an Italian trained chef to whip up this sensational summer side.

Baby French String Beans with Slivered Almonds – Haricots verts is the official French name for these delicious, best-ever green beans. They are slender, more flavorful, stringless string beans.

Classic Corn on the Cob – People poked a lot of fun at me when I included a corn on the cob recipe in my first book Quick & Kosher: Recipes From The Bride Who Knew Nothing. But if you believe me, then you believe that when I was first married I didn’t know if you were supposed to cook corn for 2 minutes or 2 hours.

Now you don’t have to learn the hard way like I did. Although I’ve found people are pretty particular about how to make perfect corn on the cob.

What’s your classic corn on the cob secret? Leave a comment, I’m all ears.

What better way to enjoy the dog days of summer than with sweet and refreshing watermelon! There are so many interesting ways to serve up this juicy and refreshing fruit so the next time you’re pool side with your friends be sure to try one of these super-easy recipes.

Watermelon Mint Salad

Either cube watermelon or use a melon baller and toss with some fresh chopped mint and a squeeze of lemon and/or lime juice for a bit of a zing. Fancy it up with slivered lemon rind.

Watermelon Summer Salad

Toss watermelon chunks with cubed feta cheese, Kalamata olives and your favorite salad greens. Dress the salad with olive oil, fresh lemon juice and Kosher salt or with balsamic vinaigrette. You can also try my favorite Quick & Kosher homemade balsamic dressing – but feel free to use light mayo, I do all the time.

Sweet and Sour Watermelon Juice

Remove the rind and watermelon seeds and place the flesh in a juicer or food processor until liquid. Combine with as much fresh lime juice and ginger as you can handle for a cool cleansing elixir.

What’s your favorite thing to do with watermelon in the summer? Let me know in the comments, I’d love to share some of your ideas with my family.

For six whole weeks Joy of Kosher and I have brought you our favorite summertime kosher  recipes. From drinks and salads to fish and chicken to some new kosher vegetarian recipes and these meaty faves to throw on the grill, we hope you found the time to relax this summer and enjoy a great meal.

But don’t worry! The recipes don’t stop now! In the next few weeks I’ll be bringing you my favorite recipe collections to help you survive the holidays! So don’t forget to join us here on the Kosher.com blog, on Twitter, and on Facebook to get all kinds of super easy and delicious recipes from my soon-to-be-released book, Quick & Kosher – Meals in Minutes!

So for now, here are last week’s kosher beef recipes!

Chili-Rubbed Steaks & Pan Salsa	Poblano & Skirt Steak Fajitas	Szechuan Braised Meatballs
Blueberry-Beef Burgers	Shish Kebab	Blue Ribbon Meatloaf
Check these out too! - Vietnamese-Style Beef & Noodle Broth - Asian Steak - Oriental Hamburgers - Quick & Kosher Teriyaki Skirt Steak - Con Carne Chili - Grilled Marinated Short Ribs

Surprise guests? No problem! Make this cool & kosher Yogurt Parfait Buffet in minutes!

So I’m kicking myself – not an easy feat – for not blogging about the making of my second book, Quick & Kosher: Meals in Minutes (due out this November, G-d willing.) I could have posted pictures of me writing, eating a bag of chips, crying, eating another bag of chips, going bonkers, eating another bag … OK so maybe you don’t need photos of this cook in crisis. But it would have been fun to show you some behind-the-scenes stuff from a photo shoot. Did you know it takes one amazingly talented photographer plus a team of six assistants to make a Pita Panini look good?

Since I missed that opportunity I can at least share what it takes to get my cookbook to market – and of course, what we eat in the process! Whether you’re doing a cookbook, or hosting any kind of meeting, this could happen to you! One morning my three PR agents and my publisher are on their way over to my house when I realize they may be expecting to eat something here. My kitchen is a total mess, I have no grown-up breakfast food in the house, and there’s no time to shop! How tragic would it look for a cookbook author to serve Rice Krispies?

My favorite solution to a cooking quandary is… not cooking! So I opt for a yogurt parfait buffet instead. In pretty little blue and white bowls I got from Target (love their tableware!), I set out strawberry and vanilla yogurts, champagne mangos, plump blueberries, and faux granola. (Actually, I grabbed a bunch of my kids’ Nature’s Valley Granola Bars, put them in a bag, and pounded them until they crumbled like granola.) I set the table with the buffet running down the middle and stacked bowls, spoons and glasses within easy reach. I filled a beautiful glass pitcher with fresh water and orange slices and… voila! I was ready to entertain! Quickly changing out of my pj’s, I race to the living room, breathlessly position myself casually on the couch, and wait for my company.

The funniest part of this madness is they loved the spread! They said things like “so chic… so fresh… so inviting!” The kicker – they asked if I made the granola. I had to laugh. Don’t worry I didn’t lie.

What is your favorite easy entertaining idea? Leave me a comment and let’s get this conversation going because we can all use some inspiration.

Another week and another 15 kosher recipes we hope you enjoyed. This week we weaned ourselves off the fab kosher vegetarian recipes and onto our delicious friends from the sea! Fish is perfect for summer because it’s light, full of Omega 3′s and protein, and really versatile when it comes to prep. From entertaining the in-laws to feeding the kids to lunch with the girls – great fish can make you friends! In case you missed any of last week’s recipes or want to try another, here’s our weekly round-up.

Broiled Salmon with Miso Glaze for Two	Crispy Fish Sandwich with Pineapple Slaw	Salmon with Roasted Chile-Mango Sauce
Healthy Fish Sticks	Pistachio-Crusted Tuna Steaks	Tuna Melt
Parmesan and Sun-Dried Tomato-Crusted Tilapia	Sesame Crusted Yellowfin Tuna with Wasabi Sauce	Smoked Salmon Rolls
Pacific Sole with Oranges & Pecans	Chili-Rubbed Tilapia with Asparagus & Lemon	Tuna Pomodoro
Thyme-and-Sesame-Crusted Halibut	Mustard-Crusted Salmon	Mediterranean Tuna Panini

Sadly, this coming week is the last week of Joy of Kosher’s Summer Recipe Series. I know, bummer. But we’ve saved the best for last because this week we bring it home big time with the beef. By the time we’re done dishing out recipes, you’ll be everyone’s new best friend. Seriously.

‘Jamie, where can I find these recipes that will make me the culinary rock star of my home’ you ask? Follow Kosher.com on Twitter or ‘Like’ us on Facebook to get new recipes each day. It’s that easy. And when you’re done don’t forget to leave me a comment here and tell me how things turned out. I’m dying to know!

It’s your last chance to take advantage of summer’s bounty – delicious tomatoes!

On-the-vine, heirloom, grape – green, yellow, orange or red – there are so many wonderful ways to use one of summer’s finest fruits. I love tomatoes not just because they are pretty, juicy and succulent but because they are uber healthy too. I always feel good about feeding my kids (and myself) a source of lycopene out of something other than the ketchup squeeze bottle.

Here are 3 ideas for tomatoes, now perfect and in season.

Grill ‘Em Up: Shish Kebab

If you can take the heat then head outside. I love skewering sweet grape tomatoes along with beef and mushrooms. This great kosher shish kebab recipe was designed for indoor use year round but don’t miss out on your last chance to grill before the Yom Tovim begin.

Fresh Sliced: Mozzarella and Tomato Stacks

Beat the heat with fresh sliced tomatoes and mozzarella. There are just a few ingredients so let’s get them right. In season perfectly ripe tomatoes, fresh basil and good quality, mozzarella, olive oil and balsamic vinegar are key. I was introduced to this perfect Italian starter when I moved to NYC. My college roommate Ro could not get enough of this dish and she would order it whenever we went out to eat.

In a Salad: Italian Tomato Salad

This super simple Italian tomato salad is great for entertaining indoors or out. I serve it as part of the fish course on Shabbos or as a side for a BBQ. It’s done in a snap looks beautiful and tastes even better.

What’s your favorite way to enjoy tomatoes in the summer? Leave a comment and let me know.

We are now half way through Kosher.com’s Summer Recipe Series and I hope you’ve had fun finding some new favorite recipes. Last week we took a break from all that meat business with 9 super easy, incredibly healthy, protein-packed kosher vegetarian recipes. In case you missed any of them, here’s a recap. For even more kosher vegetarian recipes, check out Joy of Kosher.com.

All summer long we’re posting new recipes for you to try. To get them, follow us on Twitter or ‘Like’ us on Facebook. And in case you missed any of them we’re posting round-ups here on the Kosher.com blog. And don’t forget to leave your comments! Did you try any of the recipes? Have a shortcut, suggestion, or question? Did we convert you from carnivores to plant eaters? Don’t be shy, let me know.

Chinese Braised Mushrooms & Tofu	Indonesian Tofu Satay	Creamy Spinach Dip
Fettuccine with Shiitake Mushrooms & Basil	Baked Mac & Cheese	Savory Orange-Roasted Tofu & Asparagus
Couscous & Fruit Salad	Fusilli with Garden-Fresh Tomato “Sauce”	Sauteed Spinach with Pine Nuts & Golden Raisins

Please tell me you loved last week’s kosher chicken recipes – part of our Joy of Kosher Summer Recipe Series! Chicken, – one of the most versatile proteins out there – never gets old. Bake, broil, grill, roast, poach, steam, saute or stir-fry it, chicken is the perfect blank canvas for you to step up and show your culinary skills! If you missed any recipes or want to find a new fave, here’s a round-up of last week’s chicken dishes.

Grilled Chicken with Chipotle-Orange Glaze	Lime-Honey Glazed Chicken	Almond-Crusted Chicken Fingers
Cranberry & Herb Turkey Burgers	Roasted Garlic Chicken & Baby Vegetables	Stir-Fried Spicy Chicken Tenders
Marmalade Chicken	Lemon Chicken Stir-Fry	Honey Chicken
Cold Poached Spinach & Walnut Pesto Chicken	Chicken Cutlets with Grape-Shallot Sauce	Roasted Chicken Tenders with Peppers & Onions
Chicken with Green Olives & Prunes	Chicken & Sweet Potato Stew	BBQ Chicken Sandwich

This week we’re totally changing gears and offering a full week of kosher vegetarian recipes. The only protein as versatile as chicken is it’s nemesis, tofu. JK, but I should know, B4H (read: Before Hubby), in my single days, I was a super dedicated lifelong Veggie (ah the things we do for love). I’ll be the first to tell you vegetarian dishes are in no way boring, tasteless, or void of protein – and I have the recipes to prove it! Follow us on Twitter or ‘Like’ Kosher.com on Facebook to get new vegetarian recipes each day.

And don’t be shy! Love ‘em? Hate ‘em (I hope not!)? Have a shortcut or suggestion? Let me know in the comments. It’s a dialogue here on the Kosher blog, not a monologue!

With week two of our Summer Recipe Series in the rearview mirror, I hope you are all feeling thoroughly refreshed! With healthy smoothies to start your day, refreshing afternoon pick-me-ups, and fab evening cocktails to help you forget about it all, I hope you found a new summer favorite to enjoy. Here’s a round-up of last week’s kosher drink recipes in case you missed any of our fruity fun.

Raspberry Spritzer	Mojito	POM Cosmo
Cherry Smash	Fresh Grape Soda	Wake-Up Smoothie
White Sangria	Citrus Berry Smoothie	Kiwi-Mint Julep
Avocado Pineapple Milkshake

Now that we’re hydrated and maybe a little buzzed, it’s time to think main course! Starting Wednesday night – when chicken is “officially” back on the menu – my mantra will be ‘flavorful simplicity.’ Chicken is an excellent source or protein, low on carbs, (who doesn’t need that!) and with a few spices or a tangy marinade, you can reinvent the chicken with each meal.

Follow Kosher.com on Twitter or find us on Facebook to get new recipes each day. At the end of each week I’ll be posting recipe round-ups here on the Kosher.com blog in case you missed anything. And don’t forget to leave me a comment  - let me know which recipes you’ve enjoyed the most, any adjustments you’ve made and be sure to share some of your favorite chicken recipes we me!

We kicked off the first week of our Summer Recipe Series with salads. Light, refreshing, and hydrating, salads are the perfect summer food. Here’s a round-up of last week’s recipes in case you missed any of them.

Avocado, Edamame and Radish Asian Salad	Raspberry, Avocado & Mango Salad	Fresh Herb & Snap Pea Salad
Tropical Cucumber Salad	Arugula Salad with Honey-Drizzled Peaches	Artichoke & Ripe Olive Tuna Salad
Roasted Asparagus Salad with Citrus Dressing	Garden Pasta Salad	Crunchy Pear & Celery Salad
Greek Diner Salad	Roasted Apple & Cheddar Salad	Claire’s Mixed Green Salad with Feta Vinaigrette

This week it’s all about refreshment with over a dozen fresh drink recipes! Follow us on Twitter or find us on Facebook to get new recipes each day. At the end of each week we’ll be posting recipe round-ups here on the Kosher.com blog in case you missed anything. And don’t forget to leave us a comment and let us know which recipes you’ve enjoyed the most!

If you are looking for some light, healthy, and easy-to-make recipes to enjoy this summer, have we got a recipe series for you! For the next few weeks we’ll be hand selecting our favorite kosher recipes that are super easy and simply delicious.

Summer is the perfect time to relax with your family and friends by the pool, at the beach, or on a picnic and enjoy great food. From crisp salads and refreshing drinks to zesty appetizers and mouth watering recipes for the grill, we’ll  have new ideas for you to wow your crowd all summer long.

Follow us on Twitter or find us on Facebook to get new recipes each day. At the end of each week we’ll be posting recipe round-ups here on the Kosher.com blog in case you missed anything. And don’t forget to leave us a comment and let us know which recipes you’ve enjoyed the most!

Mint is so much more than just a garnish for desserts. In spring and summer, mint is my  herb of choice when I am looking for bright flavors.  Try mint with meat, fish and vegetable dishes.

Mint or Mentha is a genus of 25 species of plants with hundreds of varieties in each species.  Basil and thyme are well known members of the mint family with common culinary uses. What we traditionally call mint is a less well known herb but one of my favorites.

Mint is a hardy annual plant that is fast growing and can take over a garden if not kept in check. I grow several different types of mint in pots outdoors.

Mint’s Uses

The essential oil from mint is used commonly in everything from toothpaste and mouthwash to candies, liqueurs and some pharmaceuticals.

Mint is a well known digestive and is commonly made into tea to treat stomach aches and chest pain. Mint tea is also a strong diuretic. Mint is an environmentally-friendly insecticide. Plant some mint near doorways or keep some in a window box and the natural mint oil will drive ants and mosquitoes away.

Cooking with Mint

Mint is often seen as a garnish on dessert plates-though rarely have I ever seen anyone actually eat it! Outside the United States, mint is used in meat, fish and vegetable dishes. Commonly found in Middle Eastern and Mediterranean cuisines, mint is essential for flavoring main dishes and desserts. The flavor of cooked mint is similar to thyme but slightly more aromatic. For me, mint is my go-to spring and summer herb of choice when I am looking for bright flavors.

Recipes:

Slow Roasted Salmon with Mint Pesto

Minted Brown Rice Pilaf

Mojito

Ready to get minty fresh? What are you favorite uses for mint? Please leave me a comment and let me know.

I like summer desserts that are easy to make, portable and versatile. Whether you’re hosting or on the guest list, these non-dairy desserts will win you raves.

Quick & Kosher  Summer Dessert Recipes

• Quick & Kosher Chocolate Chip Cookies
• Old-Fashioned Fruit Crumble
• Quick & Kosher One-Bowl Amazing Chocolate Cake
• Quick & Kosher Raspberry Twists
• Quick & Kosher Strawberry Shortcake Trifle

What are you making for dessert this Memorial Day? Please let me know by leaving a comment.

I talk with Jay about his experiences preparing Quinoa, an amazingly nutritious food you should be eating now.

Depending on who you ask, quinoa (pronounced keen-wah), a grain-like staple originally grown in the  Andes mountains of South America, is kosher for Passover. Since quinoa is definitely not a grain—it is actually a member of the goose foot family related to spinach and beets—the question remains whether quinoa is kitniyot (“tiny things”), grain-like substances like rice or legumes similar enough to grain that Ashkenazi Jews deemed them forbidden on Passover centuries ago. The Orthodox Union (OU) thinks quinoa might be kitniyot and Star-K says it definitely is not kitniyot. In either case, kosher supervising authorities suggest buying quinoa that has been produced in plants that process only quinoa, so there is no possibility of chametz contamination. They also suggest checking the quinoa carefully to insure that there’s no chametz mixed in.

Since quinoa is still relatively new to most of us, I asked Jay, our “Senior Quinoa Correspondent,” to try some out and give us his thoughts.

So, Jay, what did you find out?

Well, Jamie, I bought some quinoa and tried it. The seeds are round like couscous. Quinoa takes about the same time to cook as white rice (~10 minutes) but has more protein and micro-nutrients than whole-grain brown rice. So, we’re talking about some really nutritious stuff.

What about the taste?

Quinoa has a nutty or grassy flavor that some might find a little bitter. This is the result of bitter compounds called saponins that cover the seeds. These are removed through soaking in water. Commercially-available quinoa comes pre-soaked to remove the saponins. Otherwise, quinoa is pretty neutral. I found that it takes on flavors well. I especially liked making pilaf with dried fruit and nuts. The sweetness of the fruit really rounded out the flavor.

How is the consistency?

Quinoa is not quite as fluffy as rice  and it has a little more resistance when you chew it. In a lot of ways it is like brown rice but the size of the cooked seeds is smaller than a brown rice kernel.

Any cooking tips?

Well, I followed the package instructions. Essentially quinoa has the same 2 to 1, water to “grain” formula as rice. Quinoa also cooks in about the same time. But I did find that rinsing the quinoa first or letting it soak in water and draining it reduces the grassy flavor. If you do soak it, you may need to reduce the amount of cooking water or cooking time. Otherwise the quinoa can turn out a little mushy or waterlogged.

Most important question, did you like it?

Yeah, I did. I must be honest, though. The grassy flavor can be off-putting at first, but once I seasoned the quinoa I really liked it. Remember, quinoa is completely gluten-free and has a lot of protein, so it is an amazing product to add to everyday meals in place of other starches. If you don’t eat kitniyot on Passover, quinoa is a welcome change from potatoes.

That’s great stuff. Thanks, Jay.

There you have it folks. Quinoa—a nutritious alternative to rice. Try some this Passover or anytime.