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Cooking With Joy: Chunky Red Chili

 

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Over the summer we went to a BBQ festival as a family. We tasted every team’s chili, it was awesome! Our 6 year old loved walking around tasting the different tortilla chips that accompanied every team’s chili, so he was super thrilled to have “Team Mommy’s” chili to taste with chips at home. We were all really looking forward to dinner!

As per the recipe, this was only supposed to take 10 minutes to prep. I didn’t find it that quick at all, between opening the cans and browning the meat, it took more like 25 minutes. One thing that I didn’t understand about this chili was the need for the stew meat. While I am sure it added flavor, it never became soft, even after the 2 hours of cooking.  Next time we make this; I would either use just the ground meat, or maybe add in some brisket instead.


 

3 Menus for Tu B’Shevat

 

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Because Tu B’shevat has fallen out on shabbos lately, I can’t seem to remember what it’s like to celebrate it outside of the normal shabbos meal.  I suppose it’s the same really, except that we get two celebratory meals in one week, and double the normal amount of cooking.  To help keep things simple, below are three Tu B’shevat menus that are holiday worthy, but won’t have you slaving away for hours in the kitchen after work.

 


 

In the JOK Kitchen with 12-Year-Old “Chopped...

 

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Last fall, 12-year-old Eitan Bernath of Teaneck, New Jersey made headlines as a kosher and Orthodox participant on Food Network’s hit television series, “Chopped“.  Hosted by Ted Allen, contestants have just 30 minutes to plan a three-course gourmet meal for a panel of expert judges that is based on a basket of mystery ingredients.

I ran into Eitan earlier this year walking the floors of Kosherfest with his mother. Showing marketing savvy well beyond his tween years, Eitan gave me his business card and said he would be happy to share his story and a recipe with our online community.  Now that he has done numerous paid cooking demos,  appeared and cooked on the Chabad Telethon (live television), was a guest on Naomi Nachman’s ” Table for Two” radio show and was honored at the Tzivos Hashem “Power of Jewish Children” dinner, it was way past time we had him on Joy of Kosher.


 

A Recipe Inspired By Parshat Bo

 

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At Rosh Hashana, I started a blog, Neesh Noosh: A Jewish Woman’s Year Long Journey to Find Faith in Food. Each week, I create a recipe inspired by the weekly Torah portion and what’s in season at my farmers market.  This week, in Bo, the remaining three plagues—locusts, darkness and the death of first-born sons–are inflicted upon the Egyptians. While Egypt was shrouded in darkness, “all Israelites enjoyed light in their dwellings” (Bo, 10: 23).  How, despite the plagues and the continuing hardening of Pharaoh’s heart, did the Israelites live at the precipice of freedom and eventually gain freedom?

The Sefat Emet teaches that “God had already placed in Egypt hidden treasures that Israel had to take out. . . . When they clarified the lights that came out of such a place, they would go on to live [and shine] throughout the generations.” (The Language of Truth, Translated by Arthur Green, pgs 93-94).


 

Tu B’shevat And The Seven Super Foods of The...

 

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Tu B’Shevat, the 15th of Shevat on the Jewish calendar, is observed this year on February 4th, 2015 on the Western calendar. This is the day when trees in the Land of Israel officially wake up from their winter slumber and begin blooming and bearing a new fruit cycle.

In our home we find it especially meaningful to eat something from all of the Shiv’at HaMinim, seven species of the land of Israel – wheat, barley, grapes, figs, pomegranates, olives and dates – that have a special significance in Judaism.


 

What’s In A Casserole? *Giveaway*

 

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That which we call a dish, by any other name would be as comforting.

A casserole is defined as a stew that is cooked slow in the oven. It also refers to the cooking pan that can be used both in the oven and as a serving piece. No casserole does the job better than cast iron enamel cookware. With bright colors on the outside and an easy clean interior, they are my go to casseroles. I recently got a few from Emile Henry, large lasagna size pieces and smaller round pie pans pans. I have found them both perfect for making large layered casseroles, sweet and savory pies and even simple stuffed mushrooms cooked in wine.


 

Cooking With Joy: Beer Braised Top of The Rib

 

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We loved this recipe! I love cooking with beer, I love it so much that I put one in my cholent every week! Beer ads a depth of flavor and sweetness that makes people say “hhmm, what is that”? Hubs was a big fan of this recipe just from the name “Beer Braised Holiday Top of the Rib”, beer and meat, what could possibly be bad?


 

5 Easy and Elegant Weeknight Pasta Dinners

 

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We all have those nights when we crave pasta, or at least a satisfying and quick meal.  Tuesdays are my 5-minute dinner days, I just can’t bring myself to stay in the kitchen for very long.  I’m not sure why, but we all have those days and a great solution is a pasta dinner.  Everything in moderation, including carbs, is my motto so why not treat yourself to an easy meal without compromising nutrition by way of pasta.

 


 

Vodka, Not Just for Drinking

 

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The world of alcohol is celebrating. As you wander through the shelves of bottles, you discover colorful surprises and types of drinks, mainly the kind you have never heard of before. Because people are trying to avoid artificial colorings, we are exposed to bright, colorful bottles and tons of flavor infusions.

Vodka in particular shakes up memories and old tastes for me and my family’s old Polish kitchen. Always with vodka and pickled or baked red cabbage, depending on my father’s mood.


 

Spotlight On Gluten Free Around The World ...

 

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We met Aviva two years ago when she came out with her first cookbook, The No Potato Passover Cookbook, read about it here.  We know Aviva likes to travel and her cookbooks combine her passion for food and travel with foods and pictures from around the world.  This time, Aviva takes us from London to Thailand and France, Israel, Ireland, Ecuador, Vietnam, Indian and more.  Showing us photos of her travels and sharing unique recipes that are Gluten Free Around the World.  Now you can take a trip around the world from your own kitchen with inspiration from Aviva’s travels, starting with a taste right here.


 

The Evolution of Jack’s Gourmet Kosher...

 

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In many ways, Jack Silberstein is like many young chefs living Brooklyn’s hip neighborhoods.  With his small beard, fashionable dress sense, and love of obscure meats, as well as his top-notch education at the Culinary Institute of America, Silberstein could be any trendy Brooklyn chef.  But there is one main thing that sets Silberstein apart: he doesn’t work in a restaurant kitchen.  At one point, Silberstein and his business partner, Dr. Alan Broner, were planning a kosher restaurant serving gourmet kosher cured meats, such as chorizo and Italian sausage that Silberstein had been developing.  But they soon realized that the items they had created could be so much more than just a deli.

Jack’s Gourmet hit the first grocery store shelves in 2010.  Starting with five varieties of sausage, plus corned beef and pastrami, Silberstein and Broner relied on word of mouth to get their products noticed.  At Kosherfest, Jack’s Gourmet handed out thousands of samples; besides for being the most talked-about company there, they also walked away with an award for Best New Product and interest from dozens of grocery store buyers.


 

Your Guide To A Healthy 5 Day Detox

 

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For the last couple of weeks, we’ve been thankful, celebrated Holy miracles and marked the end of the secular calendar. We gathered with family, friends and coworkers around the table, sharing love, good conversation, and delicious food and drink; but who are we fooling? We also shared the imminent need to unbuckle our belts at the end of the meals and the urge to take a long, comatose nap.

Comes January, we’re tired, bloated, sluggish, and feeling off. Isn’t it then the perfect time to press the reset button, support our body and get its vitality back?


 

Cooking With Joy: Moroccan Roasted Chicken

 

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As I have mentioned before Hubs is more into savory things vs. sweet. Putting cinnamon on chicken would have scared us a few months ago, but not anymore! Having already cooked many recipes from the cookbook, we are used to the different spice combinations.

A tip I have picked up (totally not rocket science, just took me a little to catch on) is to have all the ingredients out to cut down on prep time. I have known forever that this makes the most sense, but when you have limited counter space and are trying to keep the kids out of trouble while you are cooking, some things fall to the wayside. I have found that when I am organized in the kitchen, it just makes for a calmer cooking experience.


 

7 Immune Boosting Recipes

 

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Depending on where you live, you may have already had your first snow of the season.  I just moved to Brooklyn and yesterday experienced my first city snow, well more like slush, for the first time in years.  Between the dropping temperature and the increasingly packed subways, a cold almost seems inevitable but this winter I’m going to try and keep my immune system strong by watching what I eat.  By boosting my diet full of necessary vitamins I hope I can avoid those dreaded sniffles.  What are your tricks to staying healthy in the winter?

 


 

How To Roast A Whole Head Of Garlic

 

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Properly roasted garlic might be one of the easiest and most delicious kitchen know-hows. Garlic is a healthy addition to any recipe: low in calories, packed with good-for-you antioxidants and spicy and savory flavor. But when roasted, it’s magically transformed into a perfectly sweet yet still subtly savory delicacy. Plus it really could not be easier to master how to make a whole, roasted garlic head.

Directions: