Quick & Kosher Cooking

Do I have a perfect summer salad recipe for you!

Actually, there are two – so take your pick!

With all the salads I’ve created in my career, somehow I never did a wedge salad. Creamy Wedge Salad with Homemade Croutons is posh, fab and so simple, it’s a crime not to try it. The cool thing here is that it’s literally just a wedge; no crazy salad chopping for hours to create this wow dish. That gives you time for the croutons and dressing. I really love homemade croutons, and making these at home saves you a little “bread” (as in cash). Instead of going with a bottled dressing, try this fresh-baked garlic dressing. Yes, I said baked. Believe me, your mouth will water while the garlic is in the oven.

Summer Corn Salad

And just because I Iove corn, here’s my take on Summer Corn Salad. I never get tired of corn, year round, but summer seems the best time for this sunny veggie. Here I go again — adding G-d’s gift of avocado to a dish, but this time it’s got a new flavor profile once you toss in chickpeas (aka garbanzo beans) and cilantro.

These salads are perf on their own for a light lunch or a great accompaniment to your backyard barbecue.

What’s your favorite salad ingredient? Let me know in the comments below!

Here are some other simple summer salads:

• Beetroot and Cranberry Salad with Goat Cheese
• Vegetarian Cobb Salad
• Watermelon Summer Salad
• Fig and Blue Cheese Salad with Balsamic Reduction
• Layered Mexican Salad
• Greek Chopped Macaroni Salad
• Potato Salad with Arugula and Tomato
• Grilled Summer Corn Salad

Most of us have some relationship with tea. For many Jews with ties to the “Old Country,” a “glezel tay” – hot tea served in a clear glass — is one of life’s untainted pleasures. The experts knew how to sip it through a sugar cube held between the teeth. Surely it’s impossible for anyone born in the USA, or at least that’s what I like to tell myself.

But I have a totally different relationship to tea and it is firmly grounded in a fantastic childhood memory. My family was known to frequent some pretty posh hotels across the United States and my mother introduced me to Afternoon Tea as a rite of passage. (This custom was imported from England about 300 years ago, but I’ll tell you a little secret about that at the end of this article.) No, we didn’t wear big floppy hats, white gloves, or speak with snooty accents. We didn’t sit too primly either, though I tried. What I loved about it was that it was special, delicious, and just for us ladies. (Daddy didn’t go for the tiny sandwiches or tea; his style is more the all-you-can-eat buffet.) But I just adored those soft mini-sandwiches with the crusts cut off, scones slathered in creamy butter, a touch of jam and, of course, the tea!

Chocolate Espresso Scone

So when Tamar said to me “Jamie, why don’t you develop a few recipes for Shalosh Seudos – how about Afternoon Tea style?” I jumped at the chance. To be honest, I’m not sure how many of you men folk out there will actually go for an Afternoon Tea Shalosh Seudos – but who am I to argue? Hey, it doesn’t matter. A few Quick & Kosher recipes for Afternoon Tea also would be so much fun for a bridal shower or a sweet sixteen, maybe even a summer Sheva Brachos!

So whether you’re planning a “Ladies Only” special event or a Shalosh Seudos for friends and family, you ought to know the traditional AT menu. This checklist will help you organize everything:

Red Pepper and Pesto Tea Sandwich

✓ Tea sandwiches
In England, these tiny sandwiches are called “savories,” and have we got some savory delights for you! We have Smoked Salmon Tea Sandwiches, Cucumber and Watercress Finger Sandwiches, Red Pepper and Pesto Sandwiches and Chunky Tuna Sandwiches. I hope to have included a little something for everyone. I kept these pareve, just in case you’re thinking of doing this for Shalosh Seudos. Now, you don’t have to cut all the crusts off — but it does make them more elegant and authentic – so why buck tradition? Make the sandwiches using different breads so the platter will look varied and appetizing.

Currant Scones

✓ Scones
There is nothing like a hot scone with a pat of butter just melting into it. (Warm them up on your Shabbos blech). My recipe for Currant Scones is sure to delight. Leave out the currants if you’re picky, or replace them with raisins, craisins or dried blueberries for something a little different. Try my Chocolate Espresso Scone for sheer decadence. In case you are still fleish at your third meal go with a pat of margarine in place of butter – but save a scone for when you can go full throttle! Make it a huge creamy pat (or a BIG slather) of butter.

Mini Blueberry Lemon Tarts

✓ Pastries
At a typical English Afternoon Tea, right after the savories and the scones are served, you start on the pastries. Mini Blueberry Lemon Tarts are just the thing. You can make this with any berry. Make three different batches – with blueberries, strawberries and raspberries — for a very colorful presentation.

Mint Lemongrass Infused Iced Tea

✓ Tea
When serving up English Breakfast Tea from your fancy teapot – you should also consider serving some Mint Lemongrass Infused Iced Tea to satisfy guests who don’t want hot tea. Of course, authentic AT features hot tea, no matter what the temp is outside.

Oh – wanna hear the secret I mentioned earlier? My good friend Charlotte gives me all these nifty history tidbits…The fact is that tea was popular in France for more than 20 years before it ever reached England in the 17th century, and it was the French who originated the idea of pouring milk into it. It seems they even regarded it as “health food,” in our language. Back in the days of the Sun King, there was a Madame de Sévigné who wrote absolutely scandalous, gossipy letters to her daughter. In one, she reported, “Saw the Princess de Tarente …who takes 12 cups of tea every day…which, she says, cures all her ills. She assured me that Monsieur de Landgrave drank 40 cups every morning.
“But, Madame, perhaps it is only 30 cups or so?”
“No, 40. He was dying, and it brought him back to life before our eyes…”

Cucumber and Watercress Tea Finger Sandwich

Well, nobody would make that claim today – but a nice cuppa tea often brightens our day, if not curing all our ills. And a tea party is wonderful way to enjoy it with friends.

Please let me know if you host Afternoon Tea, and how it went. Even if you’re not going for the whole shebang, let me know which of these recipes worked for you! Also if you tell me who you would most like to have a tea party with (real person or fictional, living or not) and why you could win a great prize! Details below.

Here are some more recipes to enhance your tea experience:

• Green Tea Punch
• Watermelon Pomegranate Green Tea
• Long Island Iced Tea
• Watermelon Sandwich Cookies
• Almond Butter Finger Sandwiches
• Chocolate Chip Pecan Scones
• Apricot Streusel Scones
• Maple Nut and Pear Scones
• Walnut Raspberry Chocolate Tartlets
• Orange Blossom Raisin Tarts

***GIVEAWAY*** AlefBet.com are giving one lucky reader the chance to win a red string bendel bracelet with an outline Star of David. These bracelets are worn for good luck and good fortune, and when the string begins to unravel tradition says you are protected. This a wonderful gift for someone special in your life – or even to keep for yourself. How do you enter to win? Leave a comment below telling us who you would most like to have a tea party with (real person or fictional, living or not) and why. US Residents only. Contest ends July 20 2011 at 9am EST. CONTEST EXTENDED Until July 27 2011 at 9am EST!

Ice cream is not just child’s play. Though I do have the sweetest memories of sucking the last drops of ice cream out of the bottom of a sugar cone, I’ve graduated to sundaes. And when I do a sundae, I do it big — with tons of toppings which would never fit on a cone anyway. So I guess it’s all good.

I am a firm believer that you can mix, pour or sprinkle anything onto a sundae. I can get totally obsessed with sweet and salty combinations, like my Salty Sweet Sundae. Pretzels, peanuts and ice cream – here I come!

Ahem, I can be more refined though. Allow me to present you with my White Sundae – crisp, clean and oh so elegant. Dress yourself and the kids in white — those drips won’t show.

White Sundae

After the kids take off those white clothes and go to bed, try the Ying to my White Sundae Yang — Chocolate Kahlua Sundae. It’s full of chocolaty goodness, with an alcohol infusion of Kahlua that makes everything all right.

Chocolate Kahlua Sundae

For the purists, the kids, and the kids that won’t grow up – create a Kid’s Sundae that dreams are made of: it’s got strawberry ice cream (pink!), graham crackers (for crunch), whipped cream and sprinkles (just cause!) It’s totally perfect for the little (and big) people in your life.

Kids Sundae

The good thing about sundaes is that you can easily make your own concoctions using whatever foods you love most. You can’t really make a mistake; it’s nearly impossible unless you mix in smoked salmon. (Although there’s a kosher ice cream shop in Queens that does just that — and has a cholent flavor ice cream to boot.) I guess there are ice cream flavors for every taste bud – who am I to judge?

The point is, enjoy yourself – mix in whatever you want and don’t be afraid to experiment. You never know. You may create the next ice cream classic.

So what’s in your sundae?

More delicious sundaes for your enjoyment:

• Roasted Peach Sundaes
• Strawberry Raspberry Sundaes
• Warm Banana Sundaes with Almond Dulce de Leche Sauce

You should know by now that I am not a baker (nor a butcher or candlestick maker) Actually, my grandmother was baker, but the gene skipped me entirely. I really don’t like to patchke (fuss fuss fuss) too much in the kitchen. But you knew that already. It’s what I’m all about.

But I do love desserts, especially the baked kind. Think pies, cakes, cookies, soufflés, people. Next, of course, you think of your oven.

I’m not going to make you turn on that thing – not in the summer when it’s a zillion and one degrees outside and your AC is chugging overtime. I’ve come up with some easy no-bake desserts so we can all chill out – literally!

Peanut Butter and Jelly Slice

My Peanut Butter and Jelly Slice (ok, it’s a loaf, but you’re supposed to just eat one slice) is chilled PB perfection. Takes you 15 minutes to make, throw it in the freezer overnight and you are good to dive in the next day.

This next dessert was inspired by “Aunt” Zahava who, in fact, happens to be a terrific baker. (No blood relation to me, so I inherited nothing but a love for her goods!) I remembered this delicacy from my childhood: it’s light, refreshing, and pareve. You don’t even need teeth for this one. I dare you not to inhale the entire pan the minute it’s ready. And there’s no guilt afterward ’cuz it was SO light. Of course, you can easily make these Creamy Raspberry Jello Squares delectably dairy, if you like. Just sub butter for the margarine, heavy cream for the pareve whip, and you’re good to go.

And here are a few more totally divine no-bake desserts:

• No-Bake Cookies
• No-Bake Apple Walnut Tart
• PB Chocolate Mousse Pie
• Strawberry Shortcake Trifle
• Ambrosia Soup
• No-Bake Key Lime Cheese Cake
• Tea Biscuit Sorbet Tower

***CONTEST*** Do you want a chance to win a lovely gift basket from Smiley Cookies? All you have to do is answer the following question in the comments below: Which one of the no-bake desserts mentioned above will you try first? One winner will be chosen at random. Contest closes Wednesday June 29 2011 at 9 am EST. US Residents only. (These are kosher under OU supervision.)

CONTEST IS NOW CLOSED. WINNER WILL BE ANNOUNCED SHORTLY.

It’s summer, time to dust off that blender and whip up some cool, healthy, icy drinks. Nothing like the sound of ice being crushed to send goose-bumps up your spine. It also puts my mind in RELAX mode; I start looking around for a chaise lounge and a floppy straw hat.

Pina Colada Smoothie

Smoothies do not have to be made with milk, you know. They are refreshing and fruity in pareve form too: my Watermelon Mango Cooler and Red Apple Smoothie are dairy-free and simply delicious.

For the grown-ups among us, I created this absolutely delish Pina Colada Smoothie. Get yourself a cocktail umbrella, don your RayBans and hit the beach (or your deck, your balcony, or the front stoop of your house.) You know this baby was meant to be enjoyed in the sun. Don’t worry, it’s alcohol free, so you can still drive your carpool.

Watermelon Mango Cooler

Okay folks, you know I love peanut butter — in mousse, in ice cream, in cookies, by the spoonful. You too? So why not in a smoothie?

To tell the truth, my favorite sandwich is toasted whole wheat bread smothered with peanut butter, topped with a halved banana, drizzled with honey and then thrown into the broiler for a minute. I discovered this sandwich sensation during a pregnancy, but I eat my fave “pregnancy sandwich” all the time now. So this heavenly creation  inspired me to throw my PB in the blender (sans the bread!) and make Peanut Butter and Banana Smoothie.  Totally yummalicious – you cannot go wrong with this one! And it’s full of protein, in case anyone is keeping nutrition score.

Peanut Butter Banana Smoothie

Blend up a batch of each of these cool and tasty blender delights — and treat yourself to a party – but don’t be surprised if the neighbors come calling.

Some other smoothies for you to try:
• Banana Cocoa Soy Smoothie
• Citrus Berry Smoothie
• Sweet Strawberry-Watermelon Soul Smoothie
• Basic Bananaloupe Smoothie

Father’s Day is coming up. I look forward to hosting a backyard barbecue for my dad on a sunny, cloudless day. Hubby is grilling. I sit poolside, sipping a pina colada as the kids splash around. After the party’s over, I’ll lounge a while with a novel.

Spicy Fried Onions

Well, ok, we don’t exactly have a pool. Ours cost $20 bucks and we blow it up with an air pump every summer, but to the kids, it’s a pool. And I’m not sure when was the last time I sipped a drink – certainly not when I’m entertaining. I’ll probably be scuttling back and forth from the kitchen, bringing out all the things we forgot to set on the table outside. And to be honest, I haven’t read a novel in the 7 years I’ve been married. But a girl can dream, right?

Hot-Dog with Poppyseed Slaw

But Hubby is grilling. He loves nothing more than to grill anything edible. He has even grilled pears, peaches and an occasional Portobello (not his fave!) just for me. So even though it’s Father’s Day, I can get away with giving him most of the hard, hot work.

This season, we need to look at burgers and dogs (and even chicken and steaks) as blank canvases. Think of yourself as a culinary artist. (This does not mean painting with ketchup!) Get your creative juices flowing by imagining all the creative condiments that will totally put zing into your barbecue fare.

Hot-Dog with Peppers and Onion Saute

For burgers, I came up with Corn and Avocado Relish and deliciously Spicy Fried Onions. (I would add fried onions to anything except oatmeal. And yes, I’ve been known to eat them sans burger or steak. Yummy.)

For your dogs, think steak sandwich and do a Peppers and Onion Sauté – so easy and so colorful. It makes for a hot doggie that’s all grown up! And spice up your ho hum slaw with Poppyseed Slaw. Just don’t forget the toothpicks!

Try these salsas and chutneys to add some interesting layers of flavor to your burgers, dogs, chicken, steak, and fish this Daddy’s Day. He will be so proud!

• Grilled Peach Salsa
• Watermelon Salsa
• Mango Salsa
• Papaya Avocado Salsa
• Sweet Chutney
• Spring Onion Chutney
• Cranberry Pear Chutney
• California Raisin, Tomato and Onion Seed Chutney
• Spicy Eggplant Salsa
• Pear Chutney

What special things do you use to top your burger or hot dog?

Let’s get real. We all know how uber important good BBQ sauce is to the success of your grilling. If you’ve got the right one, it’s all the seasoning you need; if you’ve got the wrong one, ain’t nothin gonna save your meat.

There are great bottled brands on the market, and “best” is a matter of taste. But if you are feeling a bit adventurous, why not try your hand at an easy homemade BBQ sauce recipe? I admit I never thought of creating my own BBQ sauce until I was inspired by the “DIY (Do-It-Yourself ) Diva” columnist, Felisa Billet, in my Joy of Kosher with Jamie Geller magazine. It turns out there are some DIY recipes which are easier than you or at least I thought.

Peach BBQ Sauce

You’ll like my Sweet Spicy Smokey BBQ Sauce. It’s traditional, covering all the BBQ bases, but sensational. For something with more of a fruity flair, go with Peach BBQ Sauce. It’s perfect for Father’s Day and every summer celebration, but I’ll bet you’ll find yourself making it all year long.

Some other recipes to try:
• Apple Honey Marinade
• Cosmic BBQ Sauce
• Honolulu BBQ Marinade
• Fresh Lemon Grass Marinade
• Argentine Chimichurri Marinade and Sauce

Shavuos is just around the corner. Quick – what do you think of first? Me too. Images of cheesecakes start dancing before my eyes, calling my name as they do every year. I love them and they love me so much they just plant themselves on my hips, forever – now that’s love. This year Shavuos begins the evening of June 7 and ends the evening of the 9th. I wonder, how many cheesecakes I can squeeze into 48 hours?

Creamy Polenta

Have I got a menu for you! It’s not all cheesecake, unfortunately, but I will start with that. I know you are not supposed to start with dessert, but in my family, it’s our solemn tradition. No really – my mother always ate her chocolate mousse first ‘cuz she was worried she wouldn’t have room for it at the end of the meal. Smart lady, that Momma of mine; why should I tamper with her genius?

Coeur a la Creme

So to honor her, and my love of cheesecake, I tried something super sensationally different than your everyday ho hum cheesecake: Coeurs à la Crème with Rhubarb Compote — creamy, smooth and so absolutely decadent. Coeur is French for heart and it’s traditionally made in a heart-shaped mold (so cute!) Be still my heart, this baby is so bad it’s GOOD! I confess that I use regular ramekins or bowls instead of heart-shaped ones, but if you’ve got heart-shaped molds, go for the gold!

Not ready to start with dessert at your Shavuos feast? Oh, okay – you can always begin with bread – my Four Cheese Flatbread with Basil. How can you go wrong with FOUR cheeses? Then you can dig into that Coeurs à la Crème…

Sundried Tomato and Brie Stuffed Mushroom

No, I mean, then you serve Sun Dried Tomato and Brie Stuffed Mushrooms – featuring the divine smoky, “meaty” flavored Portobello caps, and then Coeurs…no, Wilted Spinach with Crispy Garlic and Creamy Polenta. And speaking of creamy, did I mention Coeurs à la Crème for dessert?

Have you ever tried Coeurs à la Crème? Will you now?

Jams, salsas and chutneys add zing to even the most boring foods. Though they originated in different parts of the world (England, Mexico and India respectively), they are all essentially sauces made from fruits, vegetables or herbs and/or spices. It seems that in every culture there’s a need to spice up food with something gooey. They all belong to the same family, so to speak – and I love family (even more than I love food).

Spicy Eggplant Salsa

I know it’s probably not proper to eat them by the spoonful in public, but it’s certainly one of the Forbidden Pleasures of Life for those of us who dare. If you are a traditionalist, you can primly dip and spread them to your heart’s content.

The most simple of jams can dress up a scone, a piece of toast, or even sweeten some matzo brei. A traditional PB&J sandwich can taste different every time, depending on the jam you use. Think peanut butter and marmalade. Hey, don’t knock it ‘til you try it!

Homemade Mixed Berry Jam

For Purim, I shared a recipe for Homemade Mixed Berry Jam and it was a huge hit. At the time, I made a mental note to make more of these and share them with you this spring! So here goes — from my kitchen (and my heart) to yours — my new favorite jam: Orange Vanilla Marmalade.

Orange Vanilla Marmalade

Since we are working with the jam-salsa-chutney family (there I go again!), let’s think outside that jar. Salsa, along with chutney, can add such wonderful taste to a simple piece of grilled chicken or fish. My Pear Chutney adds some sweetness just when you need it, while my Spicy Eggplant Salsa adds a deep, hot flavor to any dish — and it’s perf as a dip or with chips.

Some other Chutneys and Salsas to try:
• Grilled Peach Salsa
• Watermelon Salsa
• Mango Salsa
• Papaya Avocado Salsa
• Sweet Chutney
• Spring Onion Chutney
• Cranberry Pear Chutney
• California Raisin, Tomato and Onion Seed Chutney

**GIVEAWAY** We have a great contest for you this week. You could win a selection of Tishbi Winery Fruit  and Wine Preserves featuring Chardonnay Wine Jelly, Cabernet Wine Jelly and Cherry Shiraz Preserve and their newest flavor, perfect for summer, Strawberry Champagne Preserve (All under OU supervision). Included in the selection the winner will receive a jar of Chardonnay Wine Jelly and Cabernet Wine Jelly, both of which are now available at William-Sonoma and are great for cooking. The value of this package is $50. What do you need to do to win? Tell me, in the comments below, what your all time favorite Jam / Jelly is. One winner will be picked at random from qualifying entries. This contest is open to US and Canadian Residents only. Contest ends May 25 2011 at 9 am EST.

Is there any cuisine more traditionally American-Jewish than Chinese food? American Jews have embraced far eastern foods to such an extent that it seems just as natural to run to the Chinese takeout as the kosher deli. Once considered an exotic and rare alternative, today most cities with a significant Jewish population can boast at least one Chinese restaurant.

And why not? I, for one, was born with a penchant for Chinese food. There’s a reason, of course. Legend has it that when my mother was expecting me she had a crazy craving for Chinese food and my father would take her out to the Chinese place every night! It was my favorite food until I was 5; even after I was introduced to other cuisines it remained one of my childhood comfort foods.

Maybe my enduring love of this stuff has something to do with those cute little Asian rice cartons with the wire handles. There’s something about them. The minute you open your package, the experience begins – all those little boxes and bags, the wonton noodles on the side, the fortune cookies, duck sauce and soy sauce and spicy mustard sauce. Not to mention those chopsticks, which I learned to handle at a fairly young age, except when it comes to rice. I don’t have the patience for that.

Of course, eating out has its drawbacks: it’s expensive and can be time-consuming. So I have a suggestion. I say, tonight eat out at home (and no, that doesn’t mean calling up the takeout for delivery). You can make your own homemade Chinese food. It’s actually simple — and quick too! A stir fry can take you 20 minutes or less to throw together and you have a yummy, satisfying meal. My new book Quick and Kosher Meals in Minutes has a great recipe for Beef and Green Bean Stir Fry. The whole recipe takes 20 minutes from beginning to end, and that includes cooking time!

Here’s another favorite: Sweet and Sour Chicken. Now you can make it in the comfort of your own kitchen and get rave reviews. This recipe for Sweet and Sour Chicken with Sesame Rice is sure to satisfy anyone’s Chinese food craving.

If you are looking for a vegetarian and lighter alternative, my Vegetable Lo Mein is sure to be a winner. This, too, can be ready in 20 minutes or less and is a filling dish. If you use the new GEFEN Lo-Mein Noodles that boil up in 2-3 minutes, you can get this dinner on the table in no time. Just take them out of the freezer, throw them into boiling water, and voila! I used to use thin linguine noodles for my homemade lo mein, but now that we have a real deal lo mein product, we can serve up something really authentic.

The truth is that with Chinese food you can improvise a stir fry with whatever vegetables you have on hand, and you can even throw in some tofu instead of meat or chicken. Don’t be afraid of the soy sauce: it’s your Chinese-food friend! There are low sodium soy sauces on the market and you can always thin it with some water to make it go a long way for you.

Of course, if you go Chinese at home, you’ll have to forgo those little food cartons with the wire handles, but to me it’s worth it. If you insist on making the packaging part of your family’s Chinese Night experience, you can stock up on those containers from an online supplier — and keep them on hand for whenever the urge for homemade Chinese strikes!

Here are some other delectable Chinese food recipes that are quick and easy to prepare: Vegetable Fried Rice, Chinese Chicken, Baby Bok Choy, Pocket Eggs with Soy Sesame Sauce and Asian Inspired Chicken Soup.

Just like the color black, the classic shoe and cashmere – deli meat never goes out of style. Add mustard (or mayo, depending on your preference) and the deli craving is satisfied whether you go with rye or go bun-less.

To the best of my knowledge, the traditional deli roll is only traditional in a kosher kitchen, sort of like gefilte fish. G-d bless the balabusta who invented this little bit of heaven: take a bite of the layered deli meat rolled in flaky, savory puff pastry with a shmear of mustard – and you’ll know what I mean.

But it’s a guilt-ridden pleasure. I am forever searching for a way to cut the cals and still be satisfied. I mean – shouldn’t it be possible to replace the sacred deli roll without impairing your spiritual Shabbos experience?

Hubby says no. And while I must agree that there are no true replacements for the classic deli roll, the classic chocolate chip cookie, or your cashmere sweater, there are variations that are stylish and satisfying and can do the trick from time to time.

My solution is light, tasty, and healthier. Deli Roll Pinwheels with Chopped Salad still has the meat, but less guilt.

Ask your butcher to slice the lean deli, and if he’s feeling charitable to remove all the visible fat (otherwise you can do that on your own). Use light mayonnaise and a whole wheat wrap instead of the puff pastry and you’ve got a pretty delish dish in minutes.

I can’t say this will replace your traditional deli roll forever, but it’s a wicked good takeoff on the idea, and one that should be in your repertoire.

Indulging in comments doesn’t add even an ounce, so let me know the secrets of your masterpiece deli roll. Do you use mustard or mayo? Duck sauce on top, or egg? Sesame seeds?

Here are some other yummy deli sandwiches inspired by recipes from around the world and the good ol’ US of A:
• Roast Beef Sandwiches with White Bean Salad
• Guinness Marinated Bison Steak Sandwiches
• BBQ Chicken Sandwiches
• Oriental Hamburgers
• Mexican Burgers with Flour Tortillas

Know what I love? I love that my kids love to cook. They love their personalized aprons; they beg to peel a potato. I met my first peeler at age 25, and that’s not even a joke.

They love the process — and the results too. They are so proud when they pass their own homemade dish around the table with their soft little round hands. And I admit to being a real kitchen stage mother. When everyone takes a bite and goes “ooh, yummy!” I’m not sure whose heart is fuller at that moment.

I know I don’t have to convince you of the benefits of teaching your kids to cook early in life. But when I stopped to think about it, I was impressed by the many things they learn in the kitchen: math skills, multi-tasking skills, kitchen safety rules and cooking tricks, for starters. When they are little, they refine their fine motor skills and when they are older, they hone cooking techniques.

But to me, the most valuable aspect of learning your way around a kitchen at a young age is acquiring that the sense of kitchen confidence, the kind that lasts a lifetime. For you to understand where I’m coming from, I have to divulge a little personal history. My mom (who is wonderful in lots of ways) had zero interest in cooking, to the point that she tried to build a house without a kitchen. When everyone (including a very puzzled contractor) convinced her it wasn’t a good idea, she gave in, but decided to position it off to the side of the house, next to the garage, so she never would have to go there if she didn’t want to. Needless to say, we didn’t cook together. But we certainly dined out together, too many times to count – and we really learned to appreciate different cuisines from around the world.

So a kitchen has always been a scary place for me, and I vowed it won’t be like that for my kiddies. Now my motto is “Let’s get comfy in the kitchen,” make it an important part of our home.

My experience dining out with my family has paid off in other ways, though. I say, cook cuisines from around the world with your kids – it’s a super opportunity to educate your little loved ones about cultures, ethnic foods and geography. Give your globe a place of honor in your kitchen and refer to it often. It’s a form of enrichment your kids will cherish.

Take your children on a worldwide tour with these food ideas:

Middle East
Shawarma Chicken and Hummus Pitas with French Fries

Israeli food is so easy: throw anything in a pita pocket – falafel, shawarma, salad – hey, even meatballs. You can make this with pargiot – the dark meat of the chicken, too. It’s the pita that momentarily transports you to the Holy Land (as well as the tahini and chumus and shawarma spices). Kids love food that they can eat with their hands – and a sandwich in a pita is a perfect example. Add a side of fries (and stuff a few into your pita) and you will share pita heaven!

Try some of these products to enhance your Israeli-style meal: Kosher Chicken Shawarma, Chumus, Falafel.

Central America
Mexican Quesadillas

Go Mexican style! Everyone loves Mexican food: tacos, salsa, guacamole, tortillas, and quesadillas.

A quesadilla is a soft cornmeal or flour tortilla, usually filled with cheese, folded up and cooked. Quesadillas are such an easy hands-on kids’ dish — easy to make, easy to eat. You can put anything in a quesadilla. If you think the kiddies won’t go for my Mexican Quesadilla fillings: corn, avocado and black beans with the cheese, go with a super simple (though not super authentic) Pizza Quesadilla – just add cheese and sauce. Warm it till it’s soft and gooey and then use a pizza slicer to cut wedges, and serve.

If you want to try your hand at other quesadilla recipes, try
• Chocolate Quesadillas,
• Barbecue Portobello Quesadillas
• Quick Quesadillas, if you’re tight on time!

Asia
Sushi & More

Asian dishes include Chinese, Japanese and Thai foods, among others. If you are feeling adventurous (and your children are old enough), you can tackle sushi with them – a fun activity and extremely hands-on. You can also make fake Kid-Friendly Sushi: spread a wrap with peanut butter and jelly, roll it really tight, and slice. Have fun with different fillings: apple butter, cream cheese and cucumber slices work well.

Ramen noodles are long, curly and fun to eat. You and your kids can put up a pot of them along with some stir fry veggies, or make Mommy’s Ramen Noodles.

One of my favorite dressings is carrot ginger. It’s the house dressing at Japanese restaurants, but it’s not easy finding a kosher bottled version. So I had to come up with my own recipe. Asian Salad with Carrot Ginger Dressing is the result and you’ll love it! The dressing also makes an excellent dip. (Kids love dipping veggies! In fact, they love dipping anything in anything.) What I like about this recipe is that it isn’t difficult and it allows the children to participate with the preparation according to their ability.

Some other Asian-style dishes to try:
• Vegetable Lo Mein
• Beef and Green Bean Stir Fry
• Sweet and Sour Chicken with Sesame Rice
• Beef Sukiyaki with Noodles
• Asian Shiitake Mushroom Soup
• Asian Steak
• Asian Style Turkey Burgers with Pickled Cucumbers

The next stop on your global tour is…

Dessert

Ok, it’s not a location strictly speaking. But in my house, dessert is a destination in itself. We’ll do anything to get there, even eat up the peas. To me, dessert means baking, with all its delights. And sure enough, my kids seem to have inherited my passions.

I love to lick the bowl.
They love to lick the bowl.

I love to lick the spoon.
They love to lick the spoon

I love to lick the beaters (turned off, of course!)
They love to lick the beaters.

We’re going to be reasonable about this, so it won’t end in a fight. We’ll be calm. We’ll be mature. After all, I’m the Mommy. (That means I get it first!)

Even the smallest of hands can roll a ball of dough and put it on a baking sheet. This recipe for Chocolate Peppermint Sugar Cookies is chocolaty, cool and sweet. Tell the kids that they need to crush candy to make these cookies, and you’ll have a crew lined up to assist you in no time. For extra brownie points, make a double batch and send some to school for teachers and friends.

Some other sweet treats to bake with the children:
• Chocolate Chip Cookies
• Ginger Crinkle Cookies
• Raspberry Chocolate Thumbprint Cookies
• Classic Oatmeal Raisin Cookies
• Dirt Cookies
• Turtle Cookies

So what favorite recipe do you enjoy preparing with your kids? And what is your son’s or daughter’s signature dish? I want to hear all about your children’s adventures in the kitchen. Leave a comment and share your nachas!

I love mushrooms. Really, I do.
And Hubby hates them. He really does.
And the kids are split.
I am working on them.

Mushrooms are a delicacy, I tell them, especially when prepared the right way. My grandfather, a”h, was an outstanding chef and he really knew what to do with a mushroom. Unfortunately, he passed away before I could learn the recipes for his mushroom masterpieces.

Yet the aroma of those dishes linger in my mind. There’s something homey about mushrooms –they are earthy and meaty and gamey and so satisfying, whether grilled, sautéed or stewed. And while you find mushrooms in many different dishes, I favor a special Italian recipe for a fancy dairy meal.

Tonight we are making Creamy Mushroom Risotto with Spinach Walnut Salad. Risotto is an Italian dish made using short-grain rice cooked in broth to a creamy consistency. The stock is added gradually while the rice is stirred constantly. This cooking technique releases the starch in the rice, giving the finished dish a creamy texture. Many risottos include parmesan cheese and butter. So in an effort to keep mine authentic I am using vegetable broth (instead of chicken so we can keep in the dairy) and of course, I am adding mushrooms. My recipe calls for Button, Cremini and Shiitake mushrooms (the kind most commonly found in your local grocery store.)

This a classic Italian mushroom-laden bowl of heaven and my milchig taste buds are dancing already. There is something about a Mushroom Risotto that speaks of comfort and warmth, of curling up by the fireside at the end of a long cold day.

It will be appreciated by those with a finer palette in your household – at least that’s what I tell anyone who doesn’t appreciate my hard work on this dish. The truth is that the palette doesn’t need to be all that refined – even the kiddies will like this creamy rice dish.

Still, I know it’s not Hubby’s favorite meal. He’s a meat & potatoes guy. A girl has to cook something for herself once in a while — but I’ll be reasonable. Tonight it’s mushrooms and dairy. Tomorrow, we can have sloppy joes for din din or even leftover sausage and pepper rolls from last night. (Both the joes and the sausage recipes are from my new book. Yes, I cook out of my books all the time – they are my recipe boxes!)

Hubby and I disagree on tomatoes and eggplant too. I see another compromise coming.

If mushrooms are like manna from heaven for you, you’ll be thanking G-d for these tasty dishes:
• Baby Spinach and Portobello Mushroom Salad
• Broccoli and Mushroom Pie
• Asian Shiitake Mushroom Soup
• Spinach Mushroom Quiche
• Tomato and Olive Stuffed Portobello Caps
• Marinated Mushrooms

So we were snowed in during the first blizzard of the season here in Rockland County, New York. I have to confess that when I see snow piling up like that, I’m suddenly ten years old again. Something inside me goes, “Gotta get out there!” So I got bundled up with my kiddies and we all went out together. We ran around, reveling in the joy of the first snow, making snow angels, building a snowman and ruining the pristine white blanket of snow with our bold boot tracks. We braved the wind and trekked all over – laughed, got cold, got wet and came inside giggling uncontrollably.

In the kitchen, I turned back into a Mommy and served up hot cocoa with whipped cream and grilled cheese for lunch. We love to see that gooey cheese ooze out when you cut the sandwiches in half. It’s so warm and comforting. I’m not sure who enjoyed it more, the kids or me.

One thing I know: Grilled cheese is a no-fuss winter meal that you can throw together easily. You can even let the kids help.

There are so many different ways to make this classic. My Double Grilled Cheese with Seasoned French Fries is a sure way to indulge your need for extra cheesy goodness with the crunch of delicious fries on the side.

I use Colby Jack and Havarti cheese because they are delish, I love them both and I want to tell the whole world about them. So now hear this — you haven’t lived if you haven’t tasted Havarti! Such a creamy delight!

Of course, if you don’t happen to have those in your fridge, you can use anything you have on hand: American, Cheddar, Mozzarella. If you only have one kind of cheese, just double that.

The trick to amazing grilled cheese is generously buttering the outside of the bread – the butter melts into the bread as it gently browns and toasts in your griddle or pan. Ridiculously delicious.

Worried about all that butter and cheese? Fear not. I have an alternative, if you want to indulge without guilt. Light Grilled Cheese with Tomato Chutney and Coleslaw will totally tickle your taste buds, feed the craving, and leave you feeling satiated and happy. This one is made with whole wheat bread and reduced fat cheese. Add avocado slices and tomato chutney and you’ve got a stacked and satisfying sandwich. This recipe even uses cooking spray instead of butter.

Here are some other cheesy dishes:
• Southwestern Cheese Panini
• Baked Cheesy Vegetable Crocks
• Cheesy Broccoli Potato Mash
• Cheesy Baked Tomatoes Stuffed with Rice
• Broccoli Cheese Soup

Now is time for show and tell: How do you make your grilled cheese? Do you use a special frying pan? A griddle? Or have you bought one of those Panini makers?

And what cheese do you like? American, Cheddar, Pepper Jack, or something else?

Tag you’re it, leave a comment and let me know.

Is there anything more quintessentially American than apple pie? Somehow it’s the perfect dessert, whether you serve it Thanksgiving, on the Fourth of July or anytime else.

My wonderful mother, who is clever in everything but cooking, used to make up for that little deficiency by cornering the market in organic frozen foods. And she knew how to make the most of them. She would bring home little individual apple pies, and we kids would heat them, unashamedly salivating as we pulled the flaky delicacy out of the oven. It was always piping hot, sweet and cinnamon-y. Just the thought of it takes me home.

It’s that aroma, you know. The fragrant aroma of an apple pie in the oven is like no other. Real estate agents advise that you bake an apple pie while showing your house when trying to sell. Those warm, cozy, and comforting aromas make the buyer feel like “this is home”. (If you can’t be bothered actually baking, just light a baked apple scented candle.)

Apple pie is best served a la mode with vanilla or chocolate ice cream. The ice cream complements the apple pie taste but doesn’t overwhelm. And there’s nothing quite like the ice cream melting over the apples.

I hear you groaning. You’re thinking that it’s a lot of work to make apple pie from scratch. True. But have no fear; Jamie’s here. My Deconstructed Apple Pie is quick and easy and can totally satisfy that craving for apple pie!

It’s a great time saver when you don’t feel like going through the steps of making a crust and baking an entire pie. I use frozen puff pastry to shorten prep time and individual 1-cup ramekins to enhance presentation. Watch how special people will feel when you serve them something made personally and especially for them. (I just love individual desserts. It must go back to those little frozen apple pies my Mom gave me.) The enticing smell of this dessert baking in the oven will fill your house with heartwarming memories.

Also enjoy these apple desserts: Apple Cardamom Tart, Apple Confit, Deep Dish Apple Pie, Mom’s Apple Squares, Honey Sweet Apple Mango Cobbler, Puff Pastry Apple Purses.