Quick & Kosher Cooking

Trail mixes are so satisfying.  My mom loves them and so do I. It’s a DNA thing.   We’re similar in so many ways (more ways than I care to admit), especially when it comes to food.  We are the type that will run in to those little groceries in the highway gas stations and buy a bag of trail mix instead of a package of Ring Dings. Just blows Hubby away. It’s so beyond him, buying nuts & dried fruit when you can have sweet fluffy chocolate cake with cream inside. Well, it seems to me that I’m in good company ’cause I’ve noticed that all those snack food places carry tons of trail mixes.  Somebody’s buying  ’em – probably mothers.

That’s why the annual “Back to School” mindset means that moms are stocking up on trail mix. No real clue as to why or how this turned into a fall kiddie treat, as trail mixes are not “kid food” per se.  I guess all kids love small munchy, crunchy things.  And trail mix doesn’t spoil, fall apart, or get squished in a lunch box. Anyway, I decided to honor Back to School season with a couple simple do-it-yourself trail mix recipes, one Sweet Trail Mix and the other a Savory Snack Mix.  Why choose between sweet and salty? You can have both!

Sweet Trail Mix

They’re easy to make pareve too: use non-dairy chocolates for the sweet recipe and substitute pareve crackers for the cheese crackers in the savory recipe.  Then just mix it up!  (Get it? Trail mix, mix it up.) Sorry.  Couldn’t resist.

Here are a few more mixes to help get your juices flowing:

Make Your Own Snack Mix

Walnut Trail Mix

Asian Popcorn Medley

Walnut Cluster Snack

Cereal Snack Attack

What’s your fave trail mix combo?

So this is where it all comes together.  All the thought. All the planning. The testing. The tasting, the tasting, and the tasting. (That’s the best part).  A simanim-inspired menu brings added challenges, but also adds a level of meaning to your Rosh Hashanah meal.  I have been doing this for the past few years, using the opportunity as a Rosh Hashanah conversation starter with my kids during our cooking and prep time together. My guests, my kids, my guests’ kids – everybody loves identifying which simanim are on the table openly or “hidden” as an ingredient. Our discussion takes on a special Yuntif energy that only comes with Rosh Hashanah.

I hope you enjoy preparing and eating these simanim-inspired dishes and menus as much as I did creating them.

Which ones will you incorporate into your holiday menus this year?

 Menu 1

Gefilte Fish Cakes with Horseradish Sauce

Apple and Parsnip Soup

Wild Rice with Carrots and Beets

Date Glazed Roast Chicken

Garlic Honey Brisket

Spicy Sauteed Leeds and Spinach

Carrot Apple Mini Cupcakes

Menu 2

Spicy Thai Beef Salad

Honey Chicken

Black Eyed Peas and Green Beans

Roasted Sweet Vegetables in Cider

Apple Cardamom Tart

Menu 3

Carrot Quinoa and Spinach Soup

Spinach Noodle Kugel

Chicken with Apples

Veal Stew with Apricots and Prunes

Baked Apple Strudel Egg Rolls

Menu 4

Spiced Gefilte Fish

Leek and Mushroom Chicken with Spaghetti Squash

Carrot Cupcakes

Candied Apples

So call me crazy –but one of my absolute all-time favorite dessert is carrot cake with cream cheese frosting.  It’s one of those inborn tastes, literally. My mom ate it incessantly when she was pregnant with me, so I was born craving the stuff.  She also swears that a glass of fresh-squeezed, cold carrot juice is better than ice cream. Try selling that to my six-year-old daughter! I mean she adores her Tavi (our version of “Savta” – don’t ask) but doesn’t buy the carrot juice thing.

Anyway, back to the cake.

I am not going to mess with developing the ultimate honey cake for Rosh Hashanah. There are several reasons; glad you asked. One: I don’t like honey cake. Can’t perfect a cake you don’t even want to taste. Two: I’m more than happy to use my stepmother-in-law’s recipe – since Hubby already thinks hers is the best.  Why mess with the best?

But I start salivating at the thought of creating another version of a carrot cake (or, better yet, a cute little cupcake)! This is my 3^rd version of a carrot cupcake. I have one in each book (one sweet, almost cornbread-ish, but super moist; the other slightly spicy with chunks of pineapple). And now I’m ready to present my Carrot Apple Cupcakes with sweet ‘n’ creamy pareve cream cheese icing.

This is the first time I went for the icing.

I don’t particularly like smearing Tofutti Better Than Cream Cheese (a non-dairy substitute) on bread, but boy, is it great in recipes – from my Macaroni Turkey Salad to my Mini Lemon Tarts! (I always keep a container on hand so a terrific dessert is only minutes away.) Now I’ve put it to fab use in this icing.

So this Rosh Hashanh, enjoy my latest and greatest carrot and “cream cheese” accomplishment.  Have a happy, sweet ‘n’ creamy new year.

What’s your favorite kind of icing?

For a crunchy, nutty, slightly sweet simanim side dish try my Wild Rice with Carrots and Beets recipe.  Beets are a siman for “removing our enemies” and carrots for “increasing our merits.” I added rice and raisins just ‘cause I like ’em and pecans for crunch.  Some people have the custom not to eat any nuts on Rosh Hashanah and even through Simchat Torah.  We personally refrain only from walnuts so in our kitchen pecans are fair game!  Thankfully! But obviously follow your custom and keep or remove the pecans from the recipe as you see fit.  Rabbi Lawrence explains the nut custom here.

What’s your favorite Rosh Hashanah siman and why?  It could be your fave because of its taste, or because you gravitate to its symbolic meaning.

More wild rice recipes:

Three Onion Wild Rice

Barley and Wild Rice Pilaf with Pomegranate

Long Grain and Wild Rice Salad

Wild Rice Pancakes

Let’s not go completely nuts with sweeter-than-sweet foods on Rosh Hashanah. While we customarily don’t eat foods that are downright tart or bitter at this time of the year, I still feel the need to break the sweet symphony.  Leeks and spinach will do just that. Eating the siman of leeks symbolizes our heartfelt prayer that the Almighty will decimate our nation’s enemies (and I can think of a few.)  So here’s to my Spicy Sautéed Leeks and Spinach side dish.

The downside of both these veggies is the bugs. Bugs aren’t kosher. So you have to be very careful when it comes to checking them properly for infestation. (The OU published a guide entitled, “The OU Guide to Checking Fruits, Vegetables and Berries.” The book may be obtained on the OU Press website, www.ou.org/oupress/category/1676, or by contacting the OU Kosher Consumer Hotline at 212- 613-8241.)  Also, as fabulous as leeks are, they’re pretty gritty when you bring them home from the store. Give ’em, a good soak and rinse.

I’m lucky because my local kosher supermarket carries bags of insect-free baby spinach. If you don’t have that option and you lack the zitsfleish (as my grandmother would say, meaning patience) to check your baby spinach leaves, I have a twist on this recipe for you. Follow the instructions, sautéing and softening the leeks for about 25 minutes in olive oil.  Then add garlic and red pepper flakes.  Add wine and a bag of defrosted checked spinach (I use the Bodek brand – just make sure it’s been completely thawed and squeezed dry) and mix until just combined.  Place this filling in a prepared sheet of defrosted puff pastry dough and roll it up like a deli- or jelly-roll. Brush with egg and sprinkle with sesame seeds, then bake it uncovered at 350° for 45 minutes to 1 hour, until slightly browned and flaking. Let stand 5 minutes before slicing and serving.

A few more spinach and/or leek recipes for you.

Spinach Mushroom Kugel

Wilted Spinach with Crispy Garlic

Pareve Potato Leek Quiche

Leek & Mushroom Chicken with Spaghetti Squash

Dates are super-duper uber sweet. Kinda over the top.  So when we walk through our simanim seder on Rosh Hashanah, everyone in my family takes about as much date as they do fish head. Nobody can manage more than a nibble, except for my Momma.

But let’s not sell dates short. They’re one of the Seven Species of Israel and a powerful siman. Besides, they’re good for you, with lots of potassium and, um, iron, and stuff. If you know how to use dates, they can be delish on chicken too. Take a look at this special Rosh Hashanah Date Glazed Roast Chicken I developed and tested for you today.

So what you want to do here is soak about 10-12 dates in enough warm water to cover them completely for about 20 minutes.  Then you can easily peel off the skins.  While you’re doing that, don’t forget to get rid of those pits too.  Next,  in a food processor or blender combine your peeled and pitted dates with orange juice, fresh garlic, fresh or dried thyme (remember dried is more potent, so use no more than 2 or 2½  teaspoons max of the dried stuff) olive oil, red wine vinegar, cinnamon and cumin until smooth.

Then toss your chicken pieces in the glaze and bake until golden brown.I like to flip these pieces halfway through so they’ll cook and brown more evenly.  Then broil them on “high” for just a few minutes at the end – the broiling will give you that perfect crisp skin.

Great taste and great presentation. And you got everybody to eat dates. How good is that?

What’s your favorite Rosh Hashanah sweet chicken recipe?

Here are a few more of my favorite chicken recipes that would be perfect on Rosh Hashanah:

Honey Chicken

Roast Chicken with Chestnuts and Orange Yam Mash

Speedy Coq Au Vin

Apricot Chicken

Cranberry Chicken

Honey is the obvious go-to Rosh Hashanah condiment.  Who am I to buck tradition?  I work honey into my dressings, chicken glazes and desserts.  It goes on our challah, our apples and now… our brisket.

Worried about overkill? Listen, using honey in all these ways is fine if you use it in the right amounts and combine it with other ingredients to counter-balance it’s sweetness. Trust me, nobody will think you’re a one-flavor cook.

This Garlic Honey Brisket pops with the flavors of honey, mustard, GARLIC (double that garlic, if you’re like me), some citrus notes (from orange and lemon juices), a touch of thyme, plus a tiny bit more heat from red chili flakes.

That’s one thing you can say about brisket – almost any flavor combo works, and I’ve heard some of the craziest. (You should see the peanut butter & jelly version. No – maybe you shouldn’t.)  The trick is cooking it just right.  That begins with a good sear on both sides and then making sure it’s in the oven long enough. That’s what makes it soft and tender.  Ideally (like when you’ve got loads of time), you want to place it in the fridge overnight before slicing, rewarming and serving.  That’s the best way to get a tender brisket to slice nice and neatly.

Oh, for the love of brisket – do share your secrets, techniques and flavor combos: the floor is yours.

For more brisket recipe ideas click here.

It’s tough being creative year after year with holiday cooking. Every year I try to draw inspiration from the season and the holiday customs. And just when I come up with a fresh new idea, I realize I already did that, 5 years ago.

My personal custom on Rosh Hashanah is to make a simanim-inspired menu. The goal is to get the whole mind-body-soul-food connection thing to click in my stomach and then in my brain.  Sure, there are loads of simanim to work with – but the challenge is to use them in unexpected ways.  (And don’t tell me to do apple pie and a honey cake. I’ve gotta do those anyway, or hubby will pout.) I know y’all want a little something special.  Is that true?  Tell me now – so I can stop torturing myself if I don’t need to.

Anyhoo, here goes my creative use of all those farm fresh apples this Rosh Hashanah: Apple and Parsnip Soup.

Don’t know why I didn’t think of this before. This one has no added sugar, with just a hint of sweetness from the apples. It’s similar in flavor and texture to a deliciously thick, savory, earthy, root vegetable soup.  You can use vegetable broth in place of chicken broth if you want to make it pareve; and you can thin it out to a consistency of your liking by adding more broth and blending it longer.  Finish it off with a drizzle of honey or olive oil and garnish with a few thin raw Granny Smith apple slices for a fresh, crisp, crunch.

What’s your creative idea for a simanim-inspired soup recipe?  Try to work with these popular simanim:  leeks, gourds, spinach, apples, honey, beets, dates, carrots, pomegranates. You get extra points if you use thepiece de resistance — a fish or lamb’s head!

Some things in life just inspire me – like fish. No really.  There are so many species of fish with different flavors, textures and colors: I look at ’em the way an artist views the paints on his palette. That piece of fish lying there is a raw material (literally!) just waiting to be turned into something fantastique.

So Rosh Hashanah is coming up and I start getting serious about the stuff in my life that matters: my family, my friends, my aspirations – my holiday menu. Okay, so maybe your Yuntif menu is not at the top of your prayer list. It’s not at the top of mine either, but it’s there alright.  I think of the food that I serve as a way of honoring these special days, and of giving my family and guests the good-in-your-gut feeling that helps them appreciate all the fab things G-d has given them.

And I come up with…Gefilte Fish for my first course

Screech! That’s the sound of the breaks on my menu motor.

So it’s not going to win prizes for novelty. But honestly, I have to work with a husband who can’t stand fish except for canned tuna and jarred gefilte: the “hotdog” of the fish world.   He’ll tolerate frozen gefilte loaves if I do something remarkable with ’em.

Hey, who am I to judge?As pristine and posh as I like to think my palate is, my all-time fave food is mac and cheese out of a box. So hubby has his culinary crutches, I have mine.  This is the time of year to forgive.

This RH we’ll compromise with Gefite Fish Cakes that can be made with either a completely defrosted 20-22oz. frozen loaf or a 24 oz. jar of gefilte (sans jelly– which of course I love and he hates), broken up with a fork.

Join me on this one, folks, because you’re gonna love this recipe, along with your not-so-crazy-about-fish loved ones. It’s a special Quick & Kosher Rosh Hashanah rendition of the classic gefilte fish,mixing in diced red onion, red pepper, celery, s&p, some mayo (for both flavor and binding) along with an egg (for more of a binder) and crushed matzah (not matzah meal). Fry these babies up and serve ‘em with a lemony mayo horseradish sauce and the new year starts to look a whole lot brighter.

I think next year I’ll try gefilte in a puff pastry (one of hubby’s other fave foods) so he can fall in love with me all over again.

**Giveaway**

Win a Rosh Hashanah gift basket valueda t $65 from Kosher Care Packages. Just answer this question in the comments below,

What do you cook for someone you love that goes against your better instincts and creative kitchen ideals – but you do it ’cuz you know they love it?

One winner will be chosen by online randomizer from qualified entries only. Must be US resident of at least 18 years of age. Contest ends Thursday September 22snd 2011 at 9 am EST.

K is for Kugels. Kugels, kugels, kugels.

And we would not be a kosher site worth our weight in kosher salt if we didn’t try to bring you the absolute most comprehensive listing of kosher kugel recipes known to man, woman and child.

Broccoli Kugel

It all started a few months ago when I did a JoyofKosher.com search for kugels and wasn’t happy with the number of results. T (Tamar), H (Hadassah) and I looked at each other and were like “we must do our part to bring the beauty and range of kosher kugels the public.” Quite a noble undertaking if you ask me.

Roasted Garlic Kugel

Thus began our mission, helped along by you, our wonderful JoK-ers, who gleefully entered our kugel competition and helped build up our kosher kugel database to 62 recipes and growing. How very cool.

Spinach Noodle Kugel

I also felt it my duty to add some of the traditional kugel recipes to round out our repertoire. So I called my step-mother-in-law – the family appointed and anointed kugel queen – for some of her famous recipes.  Together she and I bring you some of the time-honored favorites from our family:

• Broccoli Kugel
• Spinach Mushroom Kugel
• Spinach Noodle Kugel
• Sweet Noodle Kugel
• Butternut Squash Kugel
• Salt and Pepper Noodle Kugel
• Salt and Pepper Kugel with Roasted Garlic
• Potato Kugel
• Cran Apple Crunch Kugel

Cran-Apple Crunch Kugel

But don’t you worry because T’s also got you covered with a bunch of healthy exotic nouveau fusion style “kugels” like Bite Size Zucchini Kugel, Spaghetti Squasheroles with Curry and Soba Noodle Kugel.

Thank you all for taking the kugel call as seriously as you did. Did you check out our two finalists’ recipes? The contest closed this morning, and I am so thrilled to announce that Bitzenkif’s Layered Mushroom Kugel is the winner after a final tally of votes!! Bitzenkif wins a $500 shopping spree at the Kosher.com Butcher Shop and both finalists will receive a 1-year subscription to the Joy of Kosher with Jamie Geller magazine.

We have another cooking contest coming up! Chicken Recipe Contest.

Ok – so these are the 5-ingredient recipe rules: Salt, pepper, olive oil, canola oil, water and cooking spray don’t count. I expect you to have these essentials on hand. I won’t assume the same for toasted sesame oil (although you really should have this essential in your cupboard also, but I will forgive you if you don’t).

Western Breakfast Scramble

I toyed around with doing 5 ingredient recipes for the next book but then thought the wiser… it felt just a bit too limiting and too gimmicky. Do you agree?

Potato and Cheddar Frittata

But I decided I could flex my 5-ingredient creativity here on the blog and in the mag and maybe see if you guys have any great 5-ingredient recipes of your own to share. Do you? So, nu, do tell!

Short Rib Sliders

Here are my 5 ingredient BL&D (breakfast, lunch and dinner) ideas plus a soup for good measure (you know I LOVE soup).
• Western Breakfast Scramble
• Potato and Cheddar Frittata
• Chicken Ratatouille
• Short Rib Sliders
• Creamy Mushroom Soup

A 5-ingredient recipe is very doable and feels the opposite of overwhelming. And these days with the kiddies about to enter a 3 week break between camp and school, while I still have to work full time, I need some very non-overwhelming dinner ideas, things that are fun, things that the kids will eat, things that seem like a treat but really were a cinch to make — hence my 5-ingredient recipes.

Creamy Mushroom Soup

PS. Tonight I am making waffles for dinner – Sunday’s JoK recipe of the day Oatmeal Pecan Waffles (I was too rushed this past Sunday) with a side of eggs – sometimes we all need a special treat, even if camp hasn’t officially ended yet.

So I may have mentioned this 1 or 100 times but the kids have off for three weeks, THREE weeks, between camp and school. That’s a lot time to occupy, not easy when you are working full-time. So I have to think of fun things to do – and I am not at all creative on the fun front – that don’t require me taking extended periods of time off.

California Roll Salad

So one thing that came to mind… picnics. I can try to figure out a way to take long lunches once or twice a week and we can either picnic in the backyard or at the park down the street.

Now, so proud am I for this creative-for-Jamie idea, I start to plan the menu. And then in typical Jamie fashion I get carried away and plan a few Quick & Kosher 15-minute prep recipes that are perfect meals on the go. Great for days at the water park, travel or backyard picnics.

Turkey Sandwich

I tried to think of things that travel well and that can be dressed up for the adult diners but adored by the younger diners in the crowd. So enjoy for when you’re on the road, on the go, or really just interested in a fun and fancy lunch anytime.

Tropical Chicken Burrito

Here are my newest picnic creations:

• “California Roll” Salad
• Turkey Sandwich with Pickled Red Onions
• Tropical Chicken Burritos
• Roasted Pepper Panzanella

I am sure you will also enjoy:

Creamy Avocado and White Bean Wrap
Tuna Apple Tortilla Wraps
Roast Beef Sandwiches with White Bean Salad
Panzanella – Peasant Style Tuscan Bread Salad
Summer Corn Salad

What’s your favorite picnic meal?

Introducing the first video of our new series: Quick and Kosher “in the Raw”. In this new series you will learn how to make Jamie’s challah dough, how to braid it, how to form a crown challah, how to make onion pockets and garlic knots, cinnamon buns…. The list goes on! Look out for a new video every Monday!

Pull up a chair – and watch how easy it is to make challah – you’ll be a pro at it in no time!

Jamie’s Challah recipe can be found here. More information on separating the dough – “Hafrashat Challah” can be found here.

I love soup.

I really love soup.

Really, really, really.

There I said it. And am not at all embarrassed by the fact that hot soup on a hot day is appetizing to me. My grandfather (may he rest in peace) ate it to cool off on a hot day, smack in the middle of the day. Chicken soup, in 95 degree weather, on a Tuesday afternoon…yes! So he ate it, we ate it and we loved it.

But alas I know I am not with the masses on this one.

So summer soups are supposed to be cool and lighter yet filling at the same time (gosh talk about pressure).

I didn’t want to do the traditional tomato gazpacho or the played out fruit soups that everyone has a million and one recipes for. So I was inspired by an old issue of English Chef Jamie Oliver’s mag (great name, great chef, great personality). All the prices are in pounds, all the measurements in metrics and there are a ton of features on shellfish and some form of pig in every other recipe it seems… but the picture of his chilled pea and mint soup just spoke to me so I went for it.

Cucumber Gazpacho

And then I went on this green kick. So I bring to you Jamie Geller’s (nothing like talkin’ about yourself in the 3rd person, but I feel the need to clarify this ain’t Jamie Oliver’s recipe) savory, summer, quick, kosher and cool Cucumber Gazpacho and Chilled Pea and Mint Soup.

***GIVEAWAY!!***Do you want a chance to win 2 lbs of KOL foods Bratwurst? (For more information click here). All you need to do is to answer this question “What’s your fave summer soup? It’s ok if it’s fruit soup. I do wanna know!” in the comments below for a chance to qualify. Contest ends August 31 2011 at 9 am EST. Contest open to East Coast US Residents only, over 18 years of age. Winner will be picked by online randomizer from qualified entries.

THIS CONTEST IS NOW CLOSED. WINNER TO BE ANNOUNCED SHORTLY.

It all started about 7 ½ years ago when I met Hubby. As a bachelorette on a perpetual diet, my go-to foods were salad, fruit and yogurt. Bachelor food looks more like a slice (or 2 or 3) of pizza daily — could be for breakfast, lunch, dinner, or all three.

Onion Lovers Pizza

So as a cultured pizza connoisseur, my Hubby-to-be introduced me to pizza shops all over New York: the good, the great, and the fabulous, along with running commentary on the specialties of each. I discovered that a NY pizza shop is so much more than just plain pies. It was almost surrealistic to experience, for the first time in my life, fries and onion rings, fried eggplant, and even salad on a pizza. I pretended especially to go for the salad pizza, but — confession time – I loved loved loved those onions ring pizzas and all the rest!

Mediterranean Hummus Pizza

Plain pizza is so yesterday, I concluded. And since that time, I’ve got to have my slice dressed up, piled with everything, as though it’s going to the pizza party of the year.

Of course, now I make my own. There’s no point to standing in line at the pizza place, when it’s so easy to do it yourself. So, in honor of summer I have developed some amazing pizzas for you that are healthy, quick and oh-so yummy. Some are even fleish! Now you ain’t gonna find those at your local pizzeria, no matter how creative they get.

Plum and Goat Cheese Flatbread

First up, Onion Lovers Pizza – eat this with those you love and serve Listerine for dessert. This one takes the prize for color: the red onions give it a real splash, and combined with shallots, Vidalias and chopped chives, it’s a sure winner.

Individual Moroccan Pizza

Individual Moroccan Meat Pizzas are courtesy of my friend Anita. I love her for lots of good reasons, but I confess that this recipe is one of them. They’re sweet and savory all in one bite.

Here’s a little shocker: Mediterranean Hummus Pizza ! Now, now, don’t make a face; it’s truly a work of art. Combine those peppers, olives, feta, hummus and spices and you’ll feel as though you’re sitting on a balcony overlooking the Mediterranean, a glass of vino in your hand….

It’s hard to outdo the local pizza shops that may have won a few awards for creative combos, but I’ve never seen them put potatoes (that’s not fried) or avocado on a pie – so I thought I should be the first! As you may well know, as I tend to repeat myself like a very very (did I say very?) broken record, but I believe that avocado is one of G-d’s gifts to this world. My goal, before 120, is to try it on everything. Hey, I just saw Martha (as in Stewart) put zucchini ribbons on a Bundt cake, so why not throw avocado on a pizza? Heavenly!

Try this super summer concoction next: Peach and Arugula Pizza. It’s not too sweet — as the arugula has a bit of a bite – but it’s summer perfection in a pie, if I do say so myself.

English Muffin Margherita Pizza

And then for the Quick & Kosher kings and queens out there — my lazy Margherita English Muffins – so simple even the kids can do it. Just split store-bought muffins, sauce ‘em and cheese ‘em and bake ‘em. See – easy as pie! (Sorry ‘bout that, couldn’t resist.)

So while we’re having this easy, peasy pizza party — I have two quick flatbread recipes for you to try too: Plum and Goat Cheese Flatbread which is made on a French baguette. Voila, it’s an entire meal!

Pesto Chicken Flatbread Pizza

And then it’s back to Italy, with my non-dairy Pesto Chicken Flatbread Pizza made on a ciabatta roll (delish in an open-faced pizza sandwich.)

All of these pizzas are ready for your tummy (and other waiting tummies) in 30 minutes or less.

What’s your favorite pizza topping?

Try out some of our other pizza recipes:

• Butternut Squash and Arugula Pizza
• Mexican Pizza
• Polenta Pizza
• Margherita Pizza with Pesto Pasta Salad
• Garlic Mashed Idaho Pizza
• Four Cheese Flatbread with Basil
• Pear and Blue Cheese Flatbread