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Cooking With Joy: Soups

 

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Hubs and I went away for a long weekend without the kids. While it was thoroughly restful and enjoyable, the minute we picked up the kids from the grandparents, everything became hectic again. Such is life, vacation over, what’s for dinner?


 

10 Savory & Sweet Sandwiches for July 4th

 

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When I first started becoming religious it was a real challenge to sort through the secular holidays to decide which ones I still felt comfortable celebrating.  Certain holidays got the boot, but I’m proud that July 4th is a holiday that my secular and religious cohorts alike celebrate with relatively equal vigor.  Now, I’ll stop myself from going on a rant about how great America is and what a blessing it is that American Jewry has flourished so beautifully.  I will be newly arrived in Israel this 4th of July where my celebrations will be much more subdued, but I plan to celebrate by giving thanks for the simple, and often overlooked, pleasures that we enjoy in America.  With that simplicity in mind, here are 10 sweet and savory sandwiches, the ultimate marriage of simple and satisfying, to enjoy this 4th of July, no matter where in the world you happen to be.

 


 

Burn Jel Plus Works To #StopTheBurn *Weber Grill...

 

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A few moths ago, Jamie was doing a cooking demo and ended up burning herself on a hot pan.  Afterwards she learned that one of the attendees worked for a burn relief product and a new relationship was born.  All regular cooks know that burns are just par for the course, but the pain doesn’t have to be.  Burn Jel Plus® is a pain relieving gel that instantly cools and soothes.  If you have ever burned yourself you know how painful it can be and you feel like there is nothing you can do.  Water-Jel® Technologies the manucacturer of Burn Jel Plus® has been making emergency burn care products for more than 25 years and now they are bringing their products to us.

When a burn occurs it is important to act immediately to #StopTheBurn and relieve the pain.  That is why it is our mission to make sure everyone has this necessary tool on hand when they need it.  Just after I got my first sample of Burn Jel Plus® my 9 year old son was cooking and got a minor burn on his arm.  He yelled out and immediately put it under running water.  Then I remembered my sample and ran over to give it a try.  Within seconds his pain was gone and he went on with what he was doing.


 

Four Fantastic Summer Salads

 

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Delicious fresh salads using all your favorite vegetables and some new ingredients you will want to add to your pantry.


 

RSVP For #SummerWithGolds Twitter Party and WIN

 

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You’re invited to join our #SummerWithGolds Twitter chat!
Hosted by @JoyofKosher and sponsored by Gold’s.


 

Morad Pomegranate Wine for Dinner and a Cocktail

 

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We all know that wine isn’t just for drinking (you can cook with it too) but did you know that it’s important that the wine you cook with should be just as tasty as the wine you want to drink? In fact, when you open up a bottle of wine to pour into your favorite stews and sauces, it’s a good idea to pour yourself a glass to drink while you cook. That’s an order! And since I must practice what I preach, I’m opening up a bottle of Morad Pomegranate Wine right now to drink while I write about this incredible sweet and sour wine made entirely of the finest pomegranates from Israel.


 

The Story of Bat Shlomo Winery

 

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In 1889 Baron Edmond De Rothschild started a new town in the ever growing Zichron Ya’akov.

This picturesque little town by the name of Bat Shlomo, sits on the lower slopes of Mount Carmel, and still features its original buildings (and in most cases descendants of the original families that lived there). It was named after Betty Salomon, the daughter of Salomon Mayer von Rothschild (the Baron’s grandfather).


 

10 Sweet and Savory Honey Recipes

 

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This post and giveaway is sponsored by The National Honey Board.

Honey does more than sweeten tea and suppress a cough. Honey has many versatile benefits in the kitchen, from replacing other granulated sweeteners in baked goods and other desserts to balancing the acidity and salt of salad dressings with a natural sweetness and mouth-filling texture. For many home cooks who think about honey during breakfast, they may be surprised to learn that many savory dishes will also benefit from adding honey.


 

In the JOK Kitchen with Silk Road Vegetarian ...

 

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The Silk Road refers to the routes of trade along Central Asia, India and the Mediterranean.  Many of our Jewish ancestors worked along these routes dealing in the spice trade.  Dahlia Abraham-Klein takes us all on a culinary journey through her heritage in her new book.  After years of suffering health problems on a regular American diet, Dahlia went back to her roots and found that the foods of her ancestors could be easily made today.  Many are naturally vegan and gluten free and they changed her life.

The Silk Road Vegetarian is the culmination of Dahlia’s transformation and celebration of her family’s strong culinary roots along the Silk Road. With 120 vegan, vegetarian and/or gluten free recipes tweaked for the modern cook, the Silk Road Vegetarian has something for everyone.  Dahlia shares a lot of herself in this book, but we wanted to know a little more.  Here is what we learned from Dahlia plus a few recipes from the book you can try out.  And don’t forget to enter the giveaway to win your own copy.


 

Baseball Birthday Party

 

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Take me out to the ball game, buy me some peanuts and cracker jacks…


 

Cooking with Joy: Coconut Berry Soup

 

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Coconut Milk is another one of those ingredients that I have only heard of and never tasted. As I opened the first can the scent transported me to a tropical island, imagining myself swinging in a hammock in a warm breeze under a palm tree, now back to reality. I just HAD to taste the milk, since I needed to know what my end product would taste like. It was creamy and not at all sweet with a mild taste of coconut. Since I am not someone who uses coconut often, this was new to me.


 

10 Oil-Free Recipes

 

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I’m slow to admit that I may be a bit heavy-handed when it comes to oil, there’s something to love about the sound of it simmering in a pan ready to make anything you throw at it taste good.  As of late, my family has become suspicious about just how necessary all of this oil is. With that in mind, I started exploring oil-free recipes here at Joy of Kosher and was surprised to find that dishes from a plentitude of cuisines can be made oil-free.  I’m not planning to say good-bye to oil for good, but I’m definitely ready to cut back and am glad that there are many recipes on the site, including the ones below, that will make this task easier.

 


 

I Like My Food All Rolled Up

 

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A couple of years ago Pesach, we did an “All Rolled Up” article, featuring Steak Rolls, Eggplant Rollatini, Kishka-Stuffed Chicken, and lots more. It was super popular. To this day, my Chicken Pastrami Rolls get more comments than any other recipe.


 

Instead of Heavy Cream, Try Coconut Milk

 

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ASK US: What do you recommend as a A SAVORY pareve substitute for heavy cream.

ANSWER:


 

Are Quail Eggs Kosher?

 

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From faux crab and shrimp to premium Kobe-Wagyu beef and bison to gourmet parve ‘cheese’, the kosher world has welcomed a lot of non-traditional, cutting-edge fare over the past few decades.  Never a people to settle for regular old matzah ball soup and gefilte fish, kosher food enthusiasts have always been ones to up the ante in kosher cuisine by introducing unusual and exotic foods into our repertoire. Ever since an O-U sponsored ‘Mesorah dinner’ at Levana Kirschenbaum’s famed restaurant in 2004, which served exotic foods not commonly found on a kosher menu-including quail, quail and quail eggs have gained much attention and interest from many kosher foodies and consumers. And why not, it’s all  kosher, isn’t it?

As it turns out- it’s not that simple. While the Torah provides physical signs and characteristics in mammals (i.e. that they have both split hooves and chew their cud) and fish (i.e. that they have both fins and scales) that identify them as a kosher species, it does not do the same for birds. Rather the Torah lists 24 families of non-kosher birds and leaves it to be assumed that accordingly the remaining species of birds are all kosher. But its still not that simple! According to tradition, after the Torah was given, Moses identified and detailed to the Jewish people which birds were permitted to be eaten, and which were forbidden. This oral tradition, known as a mesorah, has been passed down from generation to generation for thousands of years. Of course, many things get lost over time- and this is no exception. Thus the status of the acceptability of many birds as kosher is not as widely recognized or accepted as the birds for which we have a stronger based tradition and they are thus forbidden to be eaten according to the Shulchan Aruch (Code of Jewish  Law). For instance- it is universally accepted that chicken is a kosher bird while even today some people will still not accept turkey as a kosher bird. According to the O-U’s website, many families of birds have been accepted as kosher in different localities at one time in history, including goose, pigeons, doves, and of course- quail.