Quick & Kosher

There’s no debate.  At least not in this house.  Hubby likes light, fluffy, soft, pillowy, perfectly round matzo balls that cut like butter and require no teeth to eat.  So that’s what he gets.  And the kids know no different, so they love their knaidelach like that too. Truth be told I also have a little thing for hard-as-a-rock-get-me-a-chainsaw matzo balls.  But I don’t even know how to make them.

To unload my burdened soul I will have you know I used to make my perfect matzah balls out of a mix.  But I was really good at it.  And they were really round and really pretty and really tasty and really light and really elicited lots of compliments. So when I first came to Israel and was crying shopping in the supermarket with my cousin Bracha (the same darling of a Bracha who gave me this Turkey Hummus recipe and asked her where I could find the matzah ball mix… she was like WHAT?!?!  “they’re so easy to make – I’m giving you my recipe!”

And history was made in my kitchen.  My first new recipe in Israel was a success.  Like I told you in the magazine we did lots of takeout for Rosh Hashanah when I hosted just a few weeks after our aliyah.  But I did make my signature Unstuffed Cabbage Soup with my new Homemade Light and Fluffy Matzo Balls.

Yes we eat matzah balls with everything in this here house.  Not just for Pesach and not just with Chicken Soup.  We eat em with Beef Porridge, Butternut Squash Soup, and straight-up.

These are as easy as the mix, taste way better, and the secret is seltzer AND not to overmix, oh AND light pressure while rolling…

Just watch!

More behind the scenes video.  This time on the set of my Temp Tee Whipped Cream Cheese shoot.  Oooooh am I having a blast with this little flip cam of mine!.=

We were on set for 12 hours today (not including prep!).  Oy — I can’t feel my feet!  But the cause is a worthy one.  We are  putting an end to #matzah fatigue with our Creamy Colorful Coleslaw, Coconut Cream Cheese Frosting, Passover Pineapple Kugel and Creative Cream Cheese-Mix Ins.  The super-duper-easy-as-pie-how-to videos will be posted over the next few days.  In the meantime check out or collection of Delightfully Different Dairy Recipes  – say cheese!

And watch this quick little ditty about how I found the kitchen we shot in today.

The next kitchen could be YOURS!

Let me know in the comments if your up for it!

So Hubby has been on my back. Not just about cleaning up after myself in the kitchen but about vlogging more. You see the whole thing was his idea.

So I was testing recipes for the Shavuos issue of the Magazine – yes SHAVUOS!!! – and he grabbed the flip cam and started shooting me. I was a little camera shy without my hair and makeup but the steak had non of the same reservations.

And today I shot a video for the lightest, fluffiest, most perfect Passover and year round matzo balls… and I still didn’t have on my hair but at least I had on my makeup. Here’s a little behind-the-scenes set tour.

Check back next week for the actual how-to-matzah-ball-video and recipe.

Do you like my vlogs? What do you want to see?

I actually look forward to Passover food…really, I do. It’s the one single holiday I actually feel lighter after. I totally embrace the opportunity to eat lots of light fresh food and as always try my hardest not to overdo it – my guests actually thank me for keeping things on the lighter side. Love these cool salads and starters; after tasting them your guests will love you!

Balsamic Carrot and Cucumber Ribbon Salad

Balsamic Carrot & Cucumber Ribbon Salad
Pretty, pretty, pretty. And it doesn’t take much. If you own a vegetable peeler you’re in business.

Avocado Egg Salad - Deconstructed Guacamole

Avocado Egg Salad
I should have named this “My Sister’s Mother-in-Law’s Israeli Guacamole.” But that seemed like a mouthful (plus it didn’t fit). I have made a ton of good guacs in my short cooking career but I never thought to add egg until I saw her do it. Sometimes you just need someone else to give you the simplest idea.

Pink Rimmed Gefilte Fish
How many ways can you reinvent this staple? Lots! I like to look at it as a blank canvas and say to myself, the fish, and anyone listening “nu, so now what?” This Pesach, dress it up in pink!

Grapefruit Brulee

Grapefruit Brulée
Crème brulée is my favorite dessert and this starter is inspired by its sweet caramel-like top. Fruity, refreshing, and sweet—the kiddies and I were eating the juicy slices right off the pan.

Memories can be quite powerful, food memories all the more so. When I use a spice my grandfather often used, or smell a cake like one my grandmother used to bake, I’m there in an instant, right in their kitchen. When Pesach comes, I close my eyes and I can see my grandfather eating matzah with a schmear of whipped cream cheese, a hot mug of sweet creamy coffee beside him.

That is Passover to me:  exactly that vision, that aroma, that taste.

I’m a woman of simple pleasures, you know that.  Matzah with cream cheese is my Passover delicacy. Has to be whipped cream cheese, of course, cause it’s my favorite and cause otherwise you wind up with a pile of crumbled matzah and a palm full of cream cheese.  I was raised on light, airy Temp Tee cream cheese. It’s been part of our Sunday brunches, school lunches, and Pesach breakfast lunch and dinners over the years.

So when I got a call out of nowhere from Temp Tee, I’m thinking, do they know me?   Have they been watching me all these years through tiny transmitters on their containers? Turns out–there are no transmitters — and they never dreamed that I’ve had a lifelong devotion to their product, though they were really tickled when I told them. They had called simply to ask if we could work together to help cooks with new creative cream cheese ideas for Passover. You see there’s this thing called matzah fatigue. And it’s a real condition, I tell you. My new Temp Tee friends recognize it too and want to team up to help.

I do love helping people…

So it was a no-brainer for me. I usually stock up on half a dozen containers of cream cheese before Yuntif anyway, just to get us started. It’s especially handy when I “work the house,” as Hubby calls it. He loves when I sub in whatever’s handy in my fridge or cabinets instead of sending him to the store in the snow to buy a pint of sour cream.  Ooooooh you shoulda seen him when he found out I only needed three tablespoons of the stuff for a recipe.  Big deal! Never saw a man refuse to eat something because it was “made with slave labor.” Anyway, today I know better and strictly adhere to the house rule: Never-Send-Hubby-Out-for-Piddling-Amounts-of-Stuff-Especially-in-a-Blizzard-When-You-Can-Sub-Something-Else.   So whenever I get creative, it’s comforting to know I always have CC on hand:   it’s so easy to use instead of sour cream, heavy cream, or even ricotta in a pinch.  Sometimes I just add it to creamify a recipe.  Those Temp Tee folks a knew what they were doing when they called me.

So let’s spread the word about Temp Tee cream cheese this Passover: there are 101 things we can do, but we promise to share at least 50 new ideas from our team and all our blogger friends all in the name of putting an end to the matzah fatigue, a stop to the same ol’ same ol’, although that seemed to be good enough for my grandfather (that generation was much more easily pleased). We are here to save you, the world or at least your Passover with our Temp Tee cream cheese revolution. Too much? Well you know I’m a passionate person when it comes to good food.

Bookmark our growing list of Whipped Cream Cheese Recipes for Passover and check back often for updates. Stay tuned for Pre-Passover Twitter and Facebook chats in real time with me, I can’t wait to talk to you all.

I want to feature your recipes too! In the comments below share a quick and creative cream cheese idea, or your favorite Passover memory for your chance to win a $100 Amex card from Temp Tee.  See rafflecopter details below.

a Rafflecopter giveaway

Disclaimer: This is a sponsored post and giveaway as part of a partnership with Temp Tee Whipped Cream Cheese. All thoughts and opinions expressed are my own.

Dressing up in costume, eating triangular shaped cookies called hamantaschen, and delivering gift baskets to our friends are all significant parts of the Purim holiday. And although there is no religious significance, a lot of us tend to go all out and match everything—our entire family’s costumes, our gift baskets, and our menu—to a theme.

I’m guilty! Last year, I went Mediterranean-inspired and my whole family dressed the part and delivered the chummos and pita-chip packages you see on Perfect Ideas for Mishloach Manot.   Since we love themes so, I’ve got three themed menus for you—Asian, Spanish, and Italian menus for every course, from starters to dessert. Pick one or mix and match. If you’re really adventurous, make the entire menu and serve the recipes in small tasting party dishes, allowing your guests to straddle the globe as they walk from one side of your dining room to the other.
Whether you’re sporting a sombrero or a kimono this Purim, you’re sure to savor something out-of-this-world.

Asian Menu

Health-boosting ingredients, savory soy flavors, and in season produce characterize these Asian favorites I chose for you.

Miso Soup

Teriyaki Chicken

Pineapple Fried Rice

Green Tea Cookies

Italian Menu

From the meat dishes of the North, to the pasta meals of the south, taste all of Italy in just one meal.

Pasta Fagioli

Veal Meatballs

Lemon Herb Fettucini

Almond Biscotti

Spanish Food

Spanish food is exciting and palate tickling.  These are some of the stars of the distinct and popular cuisine.

Gazpacho

Ropa Viejo

Patatas Bravas with Aioli

Cinnamon Sugar Churros

Place a copy of the purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

****Giveaway****  Let us know what you are planning for your seudah in the comments below for your chance to win 6 bottles of Raw Foodz Salad Dressings, Get more info and enter here.

SOS!  I am not kidding, somebody help!

So usually I am full of tips, tricks and tasty tidbits but right now I am totally tapped.  If you read this months AWESOME!!!! Purim Magazine  then you know my Purim has been planned since last year.  My favorite pulled BBQ brisket sandwiches already had a test run and I was shopping for cowboy boots– or at least I was, in my head.

Until my lovely family reminded me that I must’ve lost my head because I apparently promised (also last year) we could all be Waldo and Wenda – the candy striped characters from our favorite Where’s Waldo books.  Well I am feeling a little farmished to say the least.  I’m finishing the final round of cookbook editing before sending the manuscript to the copy editor, ignoring the jet lag from my 4 day NYC trip, juggling the details of a merge (did you hear? more exciting stuff on that soon), toilet training my toddler (is it wrong to talk about that on a food blog), in pre-production on the Joy of Israel series and hosting this Shabbos.  I managed to get the costumes last week with my mother-in-law but have NO clue what to do for shalach manos.

I think the obvious way to go is red and white.  But in what vessel?  And with what foods?  I need two brachos and probably can’t get away without making something homemade — yet I yearn from the depths of my soul for an uncomplicated solution.  If it’s smart enough and creative enough (I am so bad at cards, concepts and poems) maybe I can to something clever and simple.

I had a vision of adapting these Chocolate Peppermint Cookies into hamantashen.  I was going to omit the cocoa powder and fill them with peppermint cream and top with crushed red and white candies.  I brought back the Earth Balance, forgot the candies (can I find them here in Israel?) and have no time to create the cream.  If I can find the candies I can always just make these cookies without the cocoa and package it with a bottle of milk… although I am feeling like that’s not red and white enough…

Your turn to help a sister out…

Think food, think packaging, think messaging…

Nu, so what should I do?

I’m big into salads. Super salads. Some people go crazy with dessert buffets, but I let out all my creativity in creating my signature salad course. And why not? Salad is always the first thing to go, and guests don’t feel guilty eating it (but they hate you when you make them taste all the desserts!).
Anything can be called a salad nowadays, and it doesn’t have to start with lettuce. This Purim, I’m including these four new favorites on my table. You’ll love ‘em and no one can accuse you of the same ‘ol salad tricks.

WARM FINGERLING POTATO SALAD
You don’t usually serve potato salad because it looks like mush, right? I agree, but here’s the solution! Potato salad goes upscale with this very elegant version. Fingerlings are small, funny-shaped potatoes, but still manage to look exquisite. They’re tasty and the skin is as soft and
delicious as the tender flesh.

Curried Cauliflower Salad

CURRIED CAULIFLOWER SALAD

Don’t be scared off by the curry and turmeric—just a pinch adds a mild flavor that perfectly complements the cauliflower and chickpeas. It’s light and refreshing with a pop of sweet from the raisins. You can use frozen thawed cauliflower florets. You’ll need about 3 cups.

Crunchy Cabbage Salad

CRUNCHY CABBAGE SALAD

My latest favorite! I love how the flavors in cabbage salad get even better the next day—if only there would be leftovers.  Add some brown sugar to the dressing and honey roasted peanuts on top if you want a slightly sweet version.

Salmon Pasta Salad

SALMON PASTA SALAD WITH DILL
You can save time and use a high quality canned salmon in this salad.

**Giveaway**

Let me know how you make your favorite new wave salad in the comments below and you can win a box of Wholly Wholesome Oatmeal Cookies, Chocolate Chip Cookies and a Graham Cracker Crust.  Use Rafflecopter below.

a Rafflecopter giveaway

Hey guys this is a quickie post cause I am running (late  as usual) to meet Shifra at the Gold’s plant for a mag feature on the House that Horseradish Built, to be seen in the Passover Issue.

Last night Tamar and I went to Jezebel in Soho.  The experience was amazing and I am not overstating.  No, they did not know we were there – and no, they did not comp our meal (we paid full price and Hubby got the call from the credit card company to prove it).

I have been so busy as of late and been wanting to post about all the goings on but it’s so hard to find the time so Hubby suggested I start vlogging.  So here is the first in what I hope will be a series of regular video blog posts.  We are getting used to the cam so sorry it’s a bit shaky, and a bit dark and a bit hard to hear but I didn’t want that to keep us from sharing our fabulous feast with you — including 3, yes THREE!!!! – desserts.  That’s just how I roll….

Outside Jezebel – there was no sign!  How very undercover of them.  Lucky we were hungry enough to figure it out.

Our apps.  The Risotto was excellenté!

Our mains.  In two parts.  Sorry told you we are just starting to learn the cam.  This is Tamar’s Lamb Burger with surprise fries.

Here I breakdown my Bronzino.  It was probably the best bronzino I every had!!! The only thing left on the plate was the lemon peel.  The celery root mash was slightly sweet and smooth and the fresh parsley salad with paper thin red and yellow beets was refreshing and bright.

Uhm I think I should be embarrassed but I’m not. We I ordered 3 desserts.  So Jesse our server put a candle in one so folks would think we were celebrating something.  Everyone was wishing me happy birthday.

That’s a wrap.

Even if there are no appetizers left over (there probably won’t be!), make these dishes again and enjoy them for a weekday meal.

I love dishes that do double duty—served as either a weekday meal, or dressed up as an appetizer with just a little tweak. It’s easy as pie to get
these recipes to work for you in lots of ways…now I just need to figure out how to eat pie as an entrée. We’ll leave that for another time. For now, enjoy these party hits even when the party’s over.

Zucchini Bruschetta

Bruschetta doesn’t have to include tomatoes. It’s officially bread, rubbed with olive oil and garlic. We’ve got that—and here, zucchini and a smear of creamy chummus stand in for the classic basil-and-tomato topping.

MAKE IT A MEAL: Turn it into a sandwich: Spread chummus on 2 slices whole grain bread. Top one slice with tomato and avocado slices and about 1/3 cup zucchini mixture. Place top slice of bread on top, and cut in half. Serve with a simple green salad for a healthful veggie meal!

Turkey Meatballs with Cranberry Sauce

Turkey and cranberry are not just for Thanksgiving. Enjoy this great combo year-round as a starter, appetizer, or a main dish.

MAKE IT A MEAL:
Serve 5 meatballs per person with the Cranberry Dipping Sauce alongside your favorite boxed rice pilaf. Stir ¼ cup chopped pecans and 3 tablespoons dried cranberries into rice pilaf just before serving.

Celery Root Soup

I used to walk by celery root in the supermarket and wonder, “Who on earth buys that thing?” Now I’m that person. On the outside, celery root is big and ugly and looks like it was just pulled from the ground. But then you cut away the peel (use a knife, the bumpy surface can be hard to maneuver with a peeler)—and inside is a vegetable with celery flavor and potato-like texture with way less starch.

MAKE IT A MEAL: Divide soup between 2 large bowls and serve with seasoned rolls: Take store-bought pizza dough, shape into dinner rolls, and bake according to package directions. Before baking, brush each roll with olive oil and sprinkle with a mixture of poppy seeds, garlic powder, and kosher salt.

Beer Braised Sausages

These beer braised bites have deep layers of flavor and get a nice balanced kick from the spicy mustard.

MAKE IT A MEAL: Instead of cutting sausages into bite-size pieces, place 2 or 3 links on a dinner plate with a dollop of Spicy Mustard Dipping Sauce. Serve with your favorite boxed couscous. Stir 2 chopped scallions and ¼ cup chopped olives into the couscous just before serving.

Greek Chicken Kabobs

Red wine vinegar, lemon zest, and oregano are a delicious Greek-inspired departure from the typical Italian or teriyaki-flavored versions.

MAKE IT A MEAL: Instead of skewering the chicken, simply bake it in the oven. Fill 2 pitas with cooked chicken and some chopped romaine lettuce. Top with halved tomatoes and thinly sliced red onion. Drizzle with tahini to serve.

As seen in Joy of Kosher with Jamie Geller Magazine – Jan/Feb 2012 – Subscribe Now.

In this month’s issue of Joy of Kosher with Jamie Geller, Jamie shares her Cowboy inspired Seudah menu.  Last year in anticipation of making Aliyah she made Israeli food and now living in Israel she is going All-American.  What is more American than good ole mashed potatoes, usually with heavy cream, butter and gravy, which won’t work with Fried Chicken, Chili and BBQ Brisket.  Check out a few Quick & Kosher riffs on traditional mashed potatoes.

Wasabi Mashed Potatoes

Mashed Potatoes and Gravy

Caramelized Onion Mashed Potatoes

Multicolored Martini Mashed Potatoes

They became trendy a few years back but I just can’t get over them.  Pulled short ribs, quite like the cupcake, have stolen my heart.  I especially like them slathered in BBQ sauce and piled high on a bun topped with avocado slices or crunchy cabbage salad or crispy fried onions.  As you can see I am quite discriminating.  These mini sliders make me feel better about myself… cause mini foods are perfectly portioned and as my Grandma “Ma” a”h always said… “everything in moderation.”  She was one smart, special, skinny lady.  Although her tastes were more homemade kishka for shabbos and less sliders for the superbowl.   I think she’d be proud that I am turning out food not just eating it.  And come game day I usually care slightly more about the spread than the score BUT now I can save some cals cause the game is on in the middle of the night in Israel.  Guess I’ll have the sliders for breakfast while I read about the highlights.

Get the recipe for Short Rib Sliders.

Some more of my favorite mini foods — cause I’m just in that kinda mood:

Turkey Meatballs

Buffalo Sliders with Crispy Onion Rings

Caviar and Cream Cheese

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

Mini Chocolate Coconut Sandwiches

Mini Blueberry Lemon Tarts

Salmon Tea Sandwiches

Mini Spanakopita

So there are some things that I have never before seen in my life that are just so commonplace here.  “Meat” Hummus is one of those things.  Made with ground turkey, chicken or beef my cousin Bracha served it and we all loved it.  Then my sister-in-law Devorah got the recipe from Bracha and she served it and we all loved it again.  Then we were at our friends’ Mordechai and Sara’s for Shalosh Seudos and they spoke about it and we reminisced once more about our love for this new interesting little dish.

I’ve said it before and I’ll say it again (and probably again) that everything is better with hummus.  And hummus is great on it’s own — just had a few spoonfulls while standing and staring into the fridge trying to decide what to make for lunch.  You can make your own hummus with this easy Roasted Garlic Hummus, this easier classic Hummus, and this fancy-schmancy Tri Colored Hummus.

But when this “Meat” Hummus is on the menu I can’t be bothered by making homemade hummus from scratch because that would have required planning and I itch when I plan.  I’d like to think that too much planning stifles my creative juices or at least that’s what I tell Hubby.  He certainly has another theory that I am loathe to publicize.

So thanks to Bracha I deliever you straight from the Holy Land this Hearty Hummus.  Bracha also has a recipe for perfect light and fluffy matzah balls which I will share with you come Pesach time and she can help you get anywhere you need to go in Beit Shemesh.  Just call her from any corner and she’ll stay on the phone and hold your hand while you drive referencing landmarks and interesting local facts along the way.  I love that Bracha for her food and her friendship!

Turmeric and cumin: Turmeric adds a great mustard yellow color and cumin is only the new love of my life.

Use ground turkey, chicken, or beef – can be extra lean if you like that sorta thing.

Break up the meat with the back of wooden spoon you can keep it somewhat chunky like this or break it up into little bits. I give you permission to express yourself here.

If not serving immediately keep the meat separate from the hummus in a bowl and warm it up and top the hummus just before serving. FYI you can also finely mince the onion – again permission has been granted to do your own thing.

The pretty finished product. You can also serve it in a round flat plate with the meat piled high in the middle.

Click on to see the full recipe, Chicken Hummus.

The pretty photos are courtesy of fellow Kosher Connection food blogger Yosef Silver from This American Bite.  Hop on over and check out his local, seasonal, organic kosher recipes.  He’s an inspiring writer and home cook.

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