My brother-in-law was ordered by the doc to cut out both white sugar and white flour from his diet.  My sister-in-law, who just had a baby was all too happy to jump on the bandwagon.  It’s so hard to watch what you eat on your own, to feel like you’re the only on in your house committed to healthy living while your better half is eating potato chips in bed (of course I am not at all speaking from experience so don’t read into this).  But when both you and your spouse are on the same page and under doctors orders no less it makes it all that much easier.

So we go to their house one night for din din and she serves popcorn for dessert.  I was like WHAAAAT?  I’m sorry I hear the no sugar thing but you are not serving me something salty for dessert.  I have a sweet tooth that must be satisfied.  Now if you invite me over to your house don’t worry I won’t be so bold and so rude but this is my sis in law – we are super close and I was nice about it and just said – “come on Devorah, talk to me, can this salty snack really satisfy your sweet tooth”?  It’s nosh, it’s snack, no doubt, and I love popcorn but on that day, like so many others (unfortunately) I needed chocolate.  (When I am being careful about my diet I always use this Soy Cinnamon Hot Cocoa as an after dinner trick.)  So she pulls out the food processor and starts to make me/us (really me) Agave Chocolate Shots.  She came up with this to help her and Hubby’s bro when popcorn just won’t cut it.  She had no measurements of course (why would my fabulous sisters’ in law have any complete recipes for me?) so when I tasted it, and I loved it, and dipped my popcorn in it, and told her I would steal it for my site she was so thankful because that would mean I would have to re-test it and come up with exact measurements for all of us.  Each time she made it, it came out different and now I was here to save the day.  See so it wasn’t all bad – she scratched my back and I scratched hers.

But even though I am technically stealing it and really most of the credit is due Devorah, I do see it as a bit of a collaboration.  She was using all canola oil and I told her to half the amount of canola, opt instead for a good, fruity, high quality olive oil and make up the difference with boiling water.  Got that nifty idea from mommy.  She hardly cooked anything for us growing up but the one thing she did make was homemade Chocolate sauce/fondue – this way we ALWAYS ate all our fruit.  It was her special potion of unsweetened cocoa, butter, sugar and water.  So I remembered the water trick from her — she would stir it on the stove top until hot and then we would dip in bananas or strawberries, or apples or grapes or our fingers.

My sis in law makes her version entirely  in the food processor no broken stovetop necessary.  The result: a silky smooth creamy consistency.  I tried it with turvia but it did not work at all – the granules never totally dissolved even after whisking them in the boiling water first it still tasted super sandy.  I could actually stand it because I felt that it was a sacrifice worth making for a low calorie, sugar free dessert but I would never purposefully recommend it to anyone.

The best part about this practically guilt-free dessert is that it can be made in advance, sealed in an airtight container and stored at room temp for a couple of days.  I grab just a (heaping) spoonful or two when I have a craving and because it’s rich and smooth and not too sweet it’s exactly what I need when I need it.  You can of course turn it from bittersweet to sweet by adding more agave to taste.  If subbing sugar for agave it’s 1 cup sugar.  But I would dissolve the sugar in the boiling water first.

Get the recipe for Chocolate Agave Shots here.

Cozy, No-Fuss Family Meals… In One Pan!

To me, there’s nothing worse than having to wash every pot and pan you own after preparing a terrific meal. Give me a good one pan recipe, and I’m your BFF! These five savory recipes were designed to serve four hearty portions using only your average kitchen staple—a 12-inch skillet. Now here’s my little secret: I am the proud, doting owner of an extra-large 13½- x 3-inch (6-quart) sauté pan. This oversized darlin’ allows me to double these recipes so I can serve family and guests in half the time. One great pan = one great meal. Who needs the extra clean-up?

Lemon Rosemary Roast Chicken with Potatoes

When it comes to cozy winter dinners, roast chicken works overtime, warming our hearts and our tummies with its traditional and rustic character. A little white wine, rosemary, and lemon, plus a hefty serving of baby potatoes in assorted colors, make this bird a simple, reliable classic.

Baked Eggs with Sausage Sweet Potato Hash

This hearty breakfast can double as dinner—no problem. And looky-here, those sweet potatoes and multicolor peppers make a more colorful and elegant hash than your run-of-the-mill version.

Mexican Skirt Steak with Corn

A little south-of-the-border flair for Sunday night dinner.

Italian Style Halibut with Spaghetti and Sage

A piece of fresh halibut is ultra-low in fat (YAY!), doesn’t require much seasoning, and bakes up beautifully to an appealing snow white. Not a
“fishy” fish, its taste is really clean, and it has a nice, firm texture.  (Did I say YAY?)

Loaded Cheesey Rice with Vegetables

Piping hot rice and beans with veggies and cheese provide an abundance of textures and flavors sure to satisfy everyone on a frosty night.

As seen in the Joy of Kosher with Jamie Geller Magazine Chanukah 2011 – Subscribe Now

I have favorites just like everyone else — when it comes to food its avocados, caviar, cheese and dark chocolate.  When it comes to cooking I love roasting veggies, braising a brisket and frying just about anything.  5 building block ingredients I can’t live without are (Kosher) salt, (fresh cracked) black pepper, (good-quality) extra virgin olive oil and lots of onions and garlic.  Israeli fast food speaks to my soul.  I think everything is better with chummus, and amba, and wrapped in a laffa.  And all-in-all I have enjoyed great culinary satisfaction (my oven notwithstanding) in this country these past few months.

Stir Fry

One craving I have yet to feed though is my Chinese food addiction.  Out of a carton, in PJs, late at night (when the kids are sleeping so I can enjoy my food in peace), hot or cold or at room temp (you can see I am very picky here) is how I like it.  I never want to actually go out for Chinese, egg rolls just aren’t the same when seated in a stiff restaurant chair.  All I ask, all I want, all I need is a delivery (ideally), take-out (manageable) place near by so we can splurge on a whim and order one of everything on the menu.  Chinese food shouldn’t be planned.  If the delivery guy asks I am prepared with an answer… I would assure him that there are 25 friends just in the other room waiting to devour ALL this food.  But luckily Chinese food delivery dudes aren’t the prying kind.

Well here in RBS, we have yet to find a Chinese place.  I am desperate – yes sounds slightly melodramatic but anyone reading this blog takes their food somewhat seriously enough to know what this feels like.  Anyone have any recommendations for me here or even in Jerusalem?

Lo Mein

In the meantime I will soothe my soul with Stir Fry, Lo Mein and Sweet and Sour Chicken that I am forced (the horror of it all) to make for myself.  I would feel a little better if I could eat it out of the box.  Anyone know where I can at least get those?

My recent obsession with zucchini knows NO bounds.  I make the Zucchini Spaghetti from the summer issue of the magazine almost weekly.  And for lunch, when I am in a rush (which I always am) I just julienne some Zucchini, quickly sauté it and top it with a little marinara and grated Parm.  It’s not unheard of that both my lunch and dinner, on any given day, feature this member of the squash family that looks like a cucumber’s cousin.

The infatuation all started with my commitment to eat right (zucchini is a “free” veg on most healthy eating plans) and my handheld julienne peeler.  I cried when we had to part ways for 6 weeks when I moved to Israel, Hubby put it on the lift, I wanted to bring it in my makeup case.

My undying love for my julienne peeler notwithstanding, I do think my Zucchini Latkes call for the consistency of shredded zucchini (either on the side of your box grater or in your food processor).  These lovely latkes have no potatoes but they do have a little matzah meal to help hold them together.  Perfect with the usual suspects like applesauce and/or sour cream, but you can also dress ‘em up with a quick & easy Tzatiki – a Greek yogurt based sauce.  Make your own semi-homemade Greek yogurt (check out this recipe with step-by-step photos) or buy, it now comes in Cholov Yisroel from Norman’s Dairy.

On Chanukah I like to fry fresh daily.  But you can always prep ahead and rewarm in a single layer on a baking pan in the oven (don’t overcrowd your pan when frying or your latkes will be soggy and don’t stack ‘em when re warming or your latkes will be soggy — and if you couldn’t tell the goal here is crispy not soggy latkes, got it?).  After an especially long session at my 4 frying pans (yes I have them all going at once) Hubby said I smelled like I just got off a double shift at Burger King, only thing missing was a hairnet.  We both laughed.  I am still laughing.  How would a hairnet look over my snood?

Happy Happy Happy Chanukah!

Don’t miss any of our 8 nights of Dairy Delights or any of the recipes in The Chanukah Blog Party – See Below.

Welcome to our first ever Hanukkah Blog Party, hosted CookKosher and Miriam of Overtime Cook. It’s traditional on Hanukkah to eat fried treats, most notably donuts and latkes, and we’ve got a fabulous array of Hanukkah themed recipes, treats and crafts from Jewish bloggers all over the world! Scroll down for links to all of the delicious treats. 

This Contest is Now Closed

Jamie from Joy of Kosher made Zucchini Latkes with Tzatziki

The best Chanukah Gift I ever received weighed exactly 9 pounds, 7 ounces, and was 22 inches long. That was three years ago, when my son was born on the fifth night. We named him Avraham Yitzchak after both of my grandfathers, two strong, warm human beings—and both exceptional chefs! AY’s Chanukah/ first haircut/ Birthday Party will include festive delights that are kid-friendly, yet so elegant even my gourmet grandfathers would be impressed!

Join our family celebration with this Chanukah menu:

Caprese Latkes

A total show stopper. The base for this perfect latke is my grandfather Yitzchak’s recipe. Matzah meal, he taught me, makes your latkes nice and crispy. “Corn meal is good too,” if there’s no matzah meal at hand. As in every respectable Hungarian home, corn meal was a staple in his kitchen.

Waldorf Salad

It all began at the Waldorf. Both the salad and my marriage (Hubby and I visited the lobby the night we got engaged). Never knew my favorite salad was actually invented there. Really. Ever since it was first created in the 1890s, we’ve been calling this mix of fresh apples, celery and walnuts, dressed in mayo, a “Waldorf Salad.” It’s usually served on a bed of lettuce as an appetizer, or even as a light meal in itself. In honor of Chanukah, I added blue cheese, one of my faves (and it goes with the blue in my holiday color scheme). To save time, I am making a simple creamy balsamic vinaigrette; but if you want a
more authentic version, combine equal parts yogurt and mayo with parsley, honey, lemon juice, and zest, and salt ‘n’ pepper to taste.

Decadent and delicious, everybody will go for this perfect pasta.  Who said pink is just for girls?

Green Bean Casserole

While some people think of a green bean casserole as classic, comforting, and commonplace, to me it’s uniquely American. In my Eastern European grandfathers’ kitchens you’d never find a (green bean) casserole, caviar, or ketchup. But hey, I was born in the USA!

Ice Cream Cone Cupcakes

For my big two year old!  A dessert he and his siblings will love that’s elegant enough to serve to kids of all ages.

What is the best gift you ever got or gave on Chanukah?

As seen in Joy of Kosher with Jamie Geller Magazine (Chanukah 2011) – Subscribe Now.

***Giveaway***

Win a Sugar Plum Chocolate Bark Basket worth $55.  Comment below and enter with rafflecopter.

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It’s that time of year when deep frying is practically a mitzvah! So even if you usually avoid deep-fried foods, I say go with the flow and embrace the customs of the holiday.  You’ve got eight guilt-free nights to savor these sizzling delights—it would almost be a sin not to.

Caraway Noodle Cakes with Red Cabbage

These Scandinavian-inspired noodle pancakes are crispy and crunchy on the outside, soft and yummy on the inside.
To make these perfect pancakes you will need 4 (3 ½-inch) ring molds.

Spicy Mexican Egg Rolls

I love egg rolls—and egg rolls love me! Now that egg roll wrappers are on the market, anybody can wrap and roll ‘em. This, my latest version, evokes a creamy, cheesy, Mexican-style baked potato.

Vegetable Tempura

I routinely order tempura at Japanese restaurants, and I always wanted to know how to make it at home. Now that I’ve
figured it out, I want to share the secrets to terrific tempura with you!

Sweet Potato Latkes with Brie and Baby Arugula

I recently enjoyed the most amazing Blue Cheese and Arugula Pizza at a new restaurant in Brooklyn. Couldn’t stop dreaming about it—and this superb latke is the inspired result. Use blue cheese (for a tangy, bold, sweet and sour flavor) or brie (for a milder, creamy effect) and finish it off with a drizzle of olive oil, balsamic vinegar, and freshly ground black pepper.

***Giveaway***

Gili’s Goodies is giving one lucky winner a Shabbat Gift Platter to be sent to anyone in Israel.  This is a unique gift which can be used for Shabbat, Holiday or any occasion. A ceramic serving dish containing assorted nuts, assorted dried fruits and assorted chocolates. This comes with a FRESH BAKED Gili’s Goodies Brownie greeting card..which can be customized for any occasion. The giveaway can be redeemed any time except for one week before any Jewish Holiday.  Enter below to win.

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So I never heard of stuffing being called dressing until I met my mom-in law.  Granted I never cooked till then either.  Mom-in-law differentiates the two by explaining that stuffing is cooked in the bird and dressing on the side.  Further research (read google) shows that Joy of Cooking (with whom Joy of Kosher is NOT affiliated) confirms her definition but The Food Lover’s Companion, one of America’s best-selling culinary reference books, uses the terms interchangeably.  So being the peacemaker that I am, I like to satisfy both opinions by cooking my stuffing/dressing in the bird and extra dressing/stuffing in a casserole dish, on the side. Truth be told I do this more so I can load it up with tons of mushrooms, which Hubby and the kiddies don’t like.  Well at least we can all agree that we love the Thanksgiving meal, mushrooms notwithstanding.

You know it so happens that I am both genetically predisposed to my affinity for Turkey day and married into it.  On the DNA side, my immigrant mother loves Thanksgiving so much that when she was due with my sister within days of the big Thursday she insisted my grandparents make her the entire meal, earlier in the month, just in case.  Well who were they to argue with a lady in her 3^rd trimester.  So they dutifully prepared the full on Thanksgiving spread for her.  My dear sister didn’t show up until the end of December (someone, somewhere calculated wrong… momma vehemently denies planning this) so in 1980 my mom had the special zchus of enjoying 2 Thanksgiving meals.  My immigrant grandparents really made the best Thanksgiving food I have ever had in my life.  And you know I have eaten my way around this world.  They completely embraced American culture and customs and had the added benefit of being born intuitively knowing how to cook.  I so desperately miss their food, their table, their gravy!!!!  And they ALWAYS had mushrooms in their stuffing.

Now for the married-into-it part: Hubby would annually request Thanksgiving dinner for his Oct 5 b-day cause it is also his favorite meal.  (Hubby and Mommy don’t have much in common except for this I guess, and they happen to look alike – go figure.  Well now I can remind them of their mutual love for turkey and me and give them something to bond over.  Cause they desperately need it.) My oh so fabulous mother-in-law (and I am not saying that in jest – she and I really do get on very well!)  would dotingly make him the whole lavish meal.  So until he married me (poor thing) he got two full Thanksgiving meals EVERY year!

This here is one of my favorite stuffings/dressings: Whole Wheat Stuffing with Dried Cranberries and Sage.

Hope I can find chestnuts here, otherwise I’ll just have to bring them back in my suitcase.  I make this about once a year cause I love it too much and don’t want the temptation (read carbs).  Watch as the girls and I show you just how easy it is to make (shout out Hadassah – we miss you!).

Oh, and I give you permission to add a boat load of mushrooms!

What’s your favorite stuffing combo?

My friend Rachel, a new oleh from Jersey, having made aliyah just weeks before us, emailed me with an idea.  She’s one of those types, so many great ideas, so little time.  Anyhoo Rachey emails me and writes, and I quote: “I have a project idea for you that I think would work NEXT year, but would be a great PR opportunity, which is “A Jamie Geller Thanksgiving” in Israel, for Americans living here. Think about it. Lots of Americans make Thanksgiving dinner just for fun.”

And I wonder why after all this time people don’t get that I want OUT of the kitchen.  I politely email Rachel back – as politely as one can type “there is no way in this world or any other that I want to turn myself into a caterer.”

Well as fate would have it — the day after Thanksgiving I am hosting a big Geller blowout Shabbos.  I’ll be cooking for 10 adults and 20 kids KY”H!!!  So I guess I will be catering a small party after all Rachel!  But when it’s family (and friends) I am more than happy to.  And as Thanksgiving is probably one of my favorite all-time meals of the year that’s my theme.

So Rachey if I were to cater a “Jamie Geller Thanksgiving” for the masses, my menu would go a little something like this.

Challah Onion Pocket

Warm Challah Onion Pockets

My mother in law always served dinner rolls warm, sliced with a pat of margarine so that it was already melty by the time you took a bite.  You must serve these warm too and they don’t even need the margarine.  I love them because the caramelized onions are sweet and savory and the olive oil moistens the bread.  These complement every dish you will serve and you have not known heaven on earth until you have tasted these.  Make Ahead: you can both caramelize the onions and make the dough ahead of time.  Freeze the dough raw and the onions separately.  Let the dough come to room temperature before stuffing and topping your rolls with onions.  Bake fresh or rewarm covered in foil.  Technically you can actually make these pockets and freeze them and just rewarm wrapped in foil as well.

Butternut Squash Soup

My (Coconut Milk White Wine) Butternut Squash Soup

As family lore goes before I met Hubby my mother in law served soup in a hallowed out squash or bread bowl or something fancy one Thanksgiving.  And I’ve had to hear about it for years.  Lucky I don’t have a complex at all and have instead  forged my own path and rebelliously opted not to dress up this soup but just serve it in a bowl.  You can of course hollow out a pretty little squash if you are not trying to prove a point.

Southwestern Turkey Breast and Green Chili Stuffing

Southwestern Turkey Breast with Green Chile Stuffing

If you are having a smaller crowd and are the adventurous type try this recipe.  If you want the whole bird in a classic presentation and flavor profile go with this Classic Roasted Turkey.

And watch this here handy dandy vid for tips on making this baby.

Black Pepper Gravy

Whichever way you decide to go this black pepper gravy goes with most any turkey.

I am super duper duper partial to this dressing and will probably make it and add lots o’ mushrooms!!!
Watch this great video to see how easy it is.

Green Bean Three Onion Saute

In our fam we love Brussels sprouts, broccoli or green beans at our Thanksgiving din din.  This is an easy one that’s not overly seasoned so it will match really nicely no matter what’s on your menu.

Sweet Potato Casserole with Marshmallow Topping

A must must must must at ANY Thanksgiving table.  My childhood friend’s mother Lela was the first person I saw put marshmallows on yams and I think I actually spoke to the dish – said something like “hey baby where have you been all my life?”

Pumpkin Pie with Caramel Whipped Cream

If you are traditional and I am (sometimes) Turkey is not served unless you have a punkin pie with whipped “cream” for dessert.

Molasses Spice Bundt Cake

This is a nice super seasonal rich beautiful alternative or additional (as is my style) dessert.

Cinnamon-Buns

Paula my recipe editor is making my Cinnamon Buns for her Thanksgiving  dessert and I thought “yes, great call, I must let the world know!”

So here goes the sappy part.  I am thankful for you all every day and I try my best to constantly say it so that you know you are loved and so you know that your interest and support in all that I am trying to do means the world to me.  So I don’t technically need this day to tell you that – but I’ll tell you again anyway.  Thank you for your comments, your feedback, and your show of love both in person and online.  You have no clue how much you are giving to me and what an impact you are making on my life.

What are you making?  What are you thankful for?  What is your favorite thanksgiving dish?  What’s your favorite part of JoyofKosher? Just talk back!

****Giveaway – Win a Camera****

Attention photography lovers or anyone who wants a new camera.  42nd Street Photo in NYC is giving away a Canon PowerShot ELPH (value $299.99).  Comment on this article and enter with all the options on Rafflecopter below.

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Disclosure: Prize is being provided by 42nd Street Photo.

I have been stressed (did you read about my oven?).  And unfortunately I don’t have the gift of losing my appetite under such situations.  I just want to eat.  First savory then sweet, then savory again then back to sweet, you know the game I’m sure.  Between the holidays, the move and all the changes I have definitely gained a few unwanted pounds, in more than a few unwanted places.  I am really bummed about it but am trying to focus on bringing my life back under control this month including my eating.

A little trick I use is this hot cocoa.  When I want something sweet and need to tell my body “we are done eating” and it’s time to “stop and step away from the refrigerator” – I have always found this filling hot drink is my friend.

When I am being super good I use 90 calories per serving vanilla almond milk – it’s definitely not as creamy as when I use vanilla soy milk but it still hits the spot.  Of course you can use regular, low–fat or skim milk it’s just that I am not and never really was a big milk drinker.  In general I adore milchigs but not milk per say.  I would totally grab soy milk before milk on any occasion — even if I am not fleish.  Although when I’m in a super celebratory mood or in a super stressed place using heavy cream is in order.  “They” say too much soy is not good for you so that’s why I recently switched to almond but keep the creamier soy around as a treat.

“They” also say cinnamon is very good for you and that it has the power to lower LDL (your bad cholesterol), has an anti-clotting effect on blood and can help stabilize sugar which is great for weight loss (so sometimes I add extra, and then just a dash more).

I make one cup for myself by warming the soy milk in the microwave and vigorously whisking together the cocoa, cinnamon and truvia in boiling water until dissolved.  Then I whisk it into the hot “milk” in my oversized mug and wrap my hands around it like a big hug.  I like to tuck my feet under me when drinking cause it’s cozy – but that’s certainly not a perquisite – do your own cozy thing, point is to savor it.  Really it doesn’t work if you don’t take the time to enjoy it, the minute to recognize this is the end of my meal (or a filling “snack”) and I want to be present for this moment.  If you want more than a single serving, follow the instructions in my recipe for Soy Cinnamon Hot Cocoa.

What’s your favorite cozy hot drink? Let me know in the comments below.

Many thanks to the talented cook, photographer, teacher and food blogger Melinda Strauss from Kitchen-Tested.com.  She is both a JoyofKosher.com friend, frequently having guest blogged here  and featured columnist in the magazine.  Over time Melinda has also become a personal friend.  She is the co-founder of the first ever, long awaited Kosher Food Bloggers Conference which will take place on November 12th from 10:30 am – 4:30 pm at Millesime at The Carlton Hotel in New York City.  I am so very honored she asked me to be the Keynote Speaker.  Melinda has taken all the photos of this here recipe and I love them!  Please visit her blog for more from the creative and adventurous cook that is Melinda Strauss.

Because we are new olim, Hubby started going to Ulpan. As you probably know, that’s a crash course in spoken Hebrew, but the immediate payoff is a circle of friends – people who are as clueless as you are about how to say in perfect Hebrew, “I think I’m on the wrong bus and I don’t want to go to Solomon’s Mines.”  At least, you’re supposed to learn how to say this fast enough to get off before the bus hurtles into the Negev.

A true Israeli, the Ulpan teacher has a habit of introducing inexplicable grammar rules with the preface “This is how it is; if you don’t like it, start a revolution.” Now of course this all goes down in Hebrew but the word for revolution she uses is “revolutzia.” That’s not one of my classic vocab words from 6^th grade Hebrew class, but I love the sound of it.

Fact is, when I arrived I nearly started a big fat revolutzia of my own.  It was all about yogurt.  Greek yogurt.

Old habits are hard to break you see, even when you resolve to make aliyah and change everything. Wherever in the world I find myself, I like to start my day with a cup (or more) of plain fat free Chobani Greek yogurt sprinkled with Truvia and mixed with fruit. It comes right after my grandma-style hot water with lemon. Every day. First thing in the morning.

So I come to the Promised Land – and there’s no Chobani!  The horror of it all was nearly too much to bear.  My husband’s mother (who really is an angel disguised as a mother-in-law) emailed Chobani to ask if they distribute to Israel.  The simple, sad, intense, frantic return email read: NO!

I was calmed only by the notion that Greece is closer to Israel than the US, so there must be an authentic Greek brand – properly hechshered – just waiting for me at the supermarket.

It wasn’t there. That’s when I got all into revolutzia mode.

But starting a war probably wouldn’t make me all too popular with the locals so I took a deep breath in and out and thought that technically I knew how to and even clearly explained on this here site that it’s oh SO EASY to make your own homemade Greek yogurt.  While it’s something I never had to do before, I decided to try.

So, every two days I make my own – only because my strainer isn’t large enough to handle more than that.  Once the whey is strained along with all the water and dissolved salts and sugars, 3 cups of regular yogurt yield 1 ½ cups of Greek yogurt.  So in fact, it’s double the cost of standard yogurt which is in keeping with the hefty price tag of store bought Greek yogurt.  Yup that’s kind of pricey, but why quibble over a few shekels when you’re saving a life? My life. My breakfast. My morning.

So we’ll have to revise our budget, Hubby.   But better that then me starting a revolutzia, no?

Quick little Greek yogurt primer, What is Greek Yogurt? 

The rich texture of Greek yogurt is achieved by straining it through a cloth, a paper bag, or a filter to remove the whey.  Because the whey is removed, even nonfat varieties are rich and creamy. Straining the yogurt removes water and dissolved salts and sugars, so by volume Greek yogurt has twice the protein and less sodium, carbohydrates, and sugar than regular yogurt. The consistency achieved is between yogurt and cheese, and the distinctive tangy taste is preserved. That’s why Greek yogurt has recently become so popular. It has a richer taste and is lower in carbs than unstrained yogurts.

Homemade Fat Free Greek Style Yogurt with Step by Step Photo Instructions

Many thanks to the amazingly talented photographer, blogger and recipe developer Sina Mizrahi from the TheKosherSpoon.com.  I fell in love with Sina, her cooking her photography, after visiting her beautiful blog.  She opens up about her life, her food, her family and cooks (sometimes) simple meals with seasonal produce that are (mostly) nutritious.  Please visit her site.

Addendum – Many of you in the US have been asking for a Cholov Yisroel Greek Yogurt and now you can get yours.  Kosher Today announced that Norman’s Dairy is releasing the first Cholov Yisroel (higher kosher standard for dairy) Greek Yogurt in 6 flavors.  Look for it at your kosher markets this Winter.

***Giveaway*** Win a sampling of Papa Ben’s Kitchen 5 varieties of Mandelbroyt.   Enter the contest below.

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I often talk about how Hubby and I are polar opposites.  In food and in life.  And at the pizza shop.

He is a crazy connoisseur of all things pizza and has his favorite shops and favorite toppings and even knows exactly what time to show up where for the freshest out of the oven pie and the best selection.  He likes plain, Sicilian and Chicago.  He likes ziti, onion rings, spicy fries and falafel balls ON (yes you read right ON!) his pizza.  He also douses his pizza in tahina.

Now I guess it’s not really fair to say we don’t have the same taste at the pizza place.  I do like and eat everything as stated above – save for the tahina.  I only use it when I am down to my crust cause tahina and cheese just irks me out.  But I like tons more toppings that he wont even touch.  Fried eggplant, caramelized onions, mushrooms, mushrooms and more mushrooms AND a whole-wheat-cheese-less-salad-slice will do me right when I am “watching” what I eat.  Hubby is slightly offended by all this pizza heresy… and I am just plain sad because it keeps us from ordering lots of slices to share.

This butternut squash and arugula pizza though is thankfully all mine.  I am not sharing and I am happy it’s so not Hubby’s thing because it is so special and spicy and savory and sweet and serves my party for 1 just perfectly.  The goat cheese is creamy, and the fresh arugula add s a nice peppery bite to this masterpiece.  You can sub in pumpkin or sweet potato for the squash, ricotta for the goat cheese and can add caramelized red onions if you are so inclined.  That would make it more like this recipe, Roasted Pumpkin Pizza with Caramelized Onion and Ricotta, which just happens to be the winner of last year’s pumpkin recipe contest and it was crazy good! Made it for myself for lunch and then again for dinner. True story.

A quickie tip… if you don’t feel like cubing and roasting the squash use canned pumpkin.  Mix a can with the maple syrup, olive oil, red pepper flakes and a pinch of kosher salt and spread it on the dough like sauce.  Sprinkle on the cheeses and bake as directed.  Top with fresh arugula before serving.

I’ve gotta check the stores here in Israel to see if they carry the frozen pizza dough (does anyone know where I can pick some up?) if not I will swing by the shop and ask to buy a ball of raw dough.  The shelves here in Israel are stocked with pumpkin, squash and sweet potato just like in the US.  So it may not feel like fall here — but I can still eat like it’s fall.

Enjoy my Butternut Squash and Arugula Pizza and make sure to let us know how it is in the comments.

First Impressions – Excite your company from the get-go with these simple starters

You won’t catch me moving into the kitchen for a full month before a Yuntif, catching my zzz’s between kitchen timer alarms. But that doesn’t stop me from kicking off each meal with an impressive dish. You can do it too! Go for one simple starter that makes a bold statement in taste and appearance.

Tuna Tartar with Honey Sesame Wonton Crisps

It’s gorgeous, it’s crunchy, it’s soft, it’s slightly sweet and savory—a perfect beginning to an elegant meal.

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

This recipe calls for cod but if you love salmon or some other fish, go for it!  It’ll be just as delish.

Don’t miss the Honey Wasabi dipping sauce!
I use it with almost everything! While I favor it for fish, you can also serve it with chicken, beef, or lamb (not all at once, of course—even I have my limits).

Beef Satay with Horseradish Mustard

These are kid-friendly and adult-friendly.  Nothin’ better than pleasing the entire crowd at once.

Tip: Soak your wood skewers for 1 hour before using to prevent burning.

Simanim Salad with Pomegranate Balsamic Dressing

This recipe calls for cooked beets.  You can use boiled, canned or roasted (my favorite!)

To roast beets: scrub the beets, leaving the skin on, and cut off the greens and the root end. Toss the beets with a generous amount of olive oil and season with salt & pepper. Roast at 400° F for about 45 minutes in a baking dish with about ½ cup of water and cover tightly with foil. Allow to cool 5 minutes before peeling, slicing, and seasoning with additional salt & pepper as needed.

I am especially proud of this creation because I love to incorporate the simanim throughout my menu. This gorgeous, healthful and refreshing recipe satisfies so tastefully—I wouldn’t wait for the holidays to make it!.

What is your favorite way to start a meal?

Originally published in Joy of Kosher with Jamie Geller (Rosh Hashanah 2011) – Subscribe Now.

Honey is the most universal symbol of Rosh Hashanah.  As everyone looks to wish one another a Sweet New Year.  We take that phrase for granted as we have heard it so many times over for so many years running but it is such a beautiful wish.  We use adjectives like good and great and wonderful to describe experiences, hopes and dreams but sweet is a quite beautiful word, for me, it conveys something more than the commonly used positive adjective, it conveys something warm, something homey.

Date and Honey Glazed Chicken Thighs

I always say it doesn’t have to be the Jewish New Year to give that cute little honey bear a squeeze — our version of the Pillsbury dough boy.  I happen to love honey in my coffee, baked goods and chicken dishes.  In fact I have 3 favorites developed for Rosh Hashanah but used year round because we love them so Honey Chicken, Date and Honey Glazed Chicken Thighs and today’s linkup recipe Honey-Sesame Glazed Chicken.  In fact for one of my first Shabbos’ in Israel Honey Chicken made the menu.

The recipe I am sharing with you for the linkup is dressed up for the holidays by oven-roasting the chicken as a whole bird instead of the usual pieces.  Bringing a whole roasted chicken to the table immediately tells people this is a special occasion.  Place the bird on a simple serving platter surrounded by purple-red radicchio for full effect.  I personally like that slightly charred well done crispy skin.  Chicken and cheese (not together of course) I like well done and golden brown – breads and baked goods — doughy things, I like doughy, meaning raw-ish.  Just another one of my quirks.

The Sesame-Honey Glaze is a simple mix of white wine, honey, olive oil, kosher salt and garlic.  Simple, slightly sweet, sticky and scrumptious in a snap.

Wishing you the sweetest of years and all good things.

Dress them up, or dress them down—these dishes do double duty for either a holiday or weeknight meal.

We all have our go-to recipes that are easy, foolproof crowd-pleasers. Now you’ll have even more. These recipes use only 5 ingredients—doesn’t get much simpler than that—for weeknight family dinners. But I’ll also show you how a simple presentation tweak, garnish, or an extra ingredient or two can dress ‘em up for Yom Tov.  (And no, salt, pepper, oil, water, and cooking spray don’t count as ingredients.)  I promise these will become part of your tried & true recipe inventory, and now they’ll do double duty as everyday or holiday dishes.

Honey-Sesame Glazed Chicken

Did you ever think a dish this beautiful could be so super easy?

Honey Baked Salmon on a Cedar Plank

The table presentation gets even prettier when you serve the whole side of salmon on a cedar plank, and garnish it with roasted lemons. Soak cedar plank in water for 1 hour before baking.

Turkey Meatballs

From a hearty weekday meal to an elegant starter. This turkey can multi-task!

Instead of rolling the meat into balls, deconstruct your meatballs, and serve the filling in beautiful Boston lettuce cups.

Chicken and Veggie Skewers

Look for long, thick-branched rosemary sprigs to use as elegant skewers and to add a touch of extra flavor to your dish. Pull off most of the rosemary leaves to save for another use, leaving the herbs at the top of the skewer intact.

Thai Pesto Noodles

Add vibrant colors that will really pop off the fragrant green pesto pasta.

Don’t miss my Simanim Filled Menu for Rosh Hashanah.

Originally printed in the Rosh Hashanah 2011 issue of Joy of Kosher with Jamie Geller.

Simanim Inspired – Taste your way into a blessed new year.

Simanin (literally signs or indicators) are foods that we eat on Rosh Hashanah to symbolize our hopes for the coming year. I like to work simanim into my Rosh Hashanah recipes for the added blessing, sweetness, and mazal they represent.  This menu is exquisite in its simplicity and great-tasting dishes.

Individual Apple-Stuffed Challah

“May it be Your will, Hashem, our G-d and G-d of our fathers, that You renew for us a good and sweet year.”

When our patriarch Yaakov masqueraded as Eisav to obtain his rightful “firstborn” blessing from his father, Yitzchak, he donned Eisav’s cloak.
Yitzchak exclaimed, “the fragrance of my son is like the fragrance of a field that G-d had blessed” and blessed Yaakov. The Talmud identifies the
fragrance as an apple orchard, and the Vilna Gaon says this happened on Rosh Hashanah. We eat apples (tons of them) because we too want
those holy blessings given to Yaakov.  Use your favorite challah dough recipe, hopefully it’s my heaven-on-earth challah-recipe or you can use store bought frozen challah dough.

Creamy Carrot Soup

“May it be your will, Hashem our G-d and the G-d of our forefathers that our merits increase.”

Carrots are a siman for an increase in our spiritual merits. It’s a play on words; carrots in Yiddish are merren which also means “many.” Wishing that we had more mitzvos on our record this time of year isn’t a shoulda-coulda-woulda guilt trip. It’s a commitment for the future.

Date and Honey Glazed Chicken Thighs

“May it be your will, Hashem our G-d and the G-d of our forefathers that our enemies be consumed.”

Dates in Hebrew are tamarim, a play on the word yitamu, “[may our enemies be] destroyed.” Finished. Yesterday. And you don’t have to be a child to love Winnie-the-Pooh’s “hunny.” The ultimate symbol of sweetness, we consume honey as we pray for a “good sweet year.”

Whole Wheat Stuffing with Leeks

“May it be your will, Hashem our G-d and the G-d of our forefathers that our enemies be decimated.”

Leeks are a siman for the decimation of our enemies. The Hebrew word for leek—karsi is similar to the word yikorsu, “[may our enemies be] decimated.” Spinach, swiss chard, and beets are also meaningful as their Arabic or Hebrew translations are reminiscent of the Hebrew word yistalku, “[may our adversaries be] removed.” And if you think you see a lot of emphasis on escaping from hostile threats, just think about Jewish history for a minute.

Roasted Apple Brisket with Pomegranate Glazed Carrots

“May it be your will, Hashem our G-d and the G-d of our forefathers that our merits increase like (the seeds of) a pomegranate.”

Pomegranate Glazed Carrots

Pomegranates are a siman for increasing our spiritual merits, weighing in to be more worthy of G-d’s blessings. In this case, it’s not the name of the fruit but its character that creates the siman. All those seeds! If only we had as many good deeds to our credit!

Since the custom of eating apples revives our memory of Biblical blessings, let’s combine it with a more recent, beloved tradition. Nu, what’s a Yuntif without brisket?

Chocolate Cake with Pomegranate Swirl

There are lots of other simanim we could use—fish heads, sheep heads, gourd, or black-eyed peas—but they’re not all that appetizing for a dessert.  (Serve those early in the game, while everyone is still hungry.)  For dessert, I tapped the trusty pomegranate once more—finish your
Rosh Hashanah meal with a super siman swirl!

Individual Apple-Stuffed Challah
Creamy Carrot Soup
Date & Honey Glazed Chicken Thighs
Whole Wheat Stuffing with Leeks
Roasted Apple Brisket
Pomegranate Glazed Carrots
Chocolate Cake with Pomegranate Swirl