Quick & Kosher - Homepage

About 6 years ago, the summer before the release of my first book, I drove to the Gold’s factory and warehouse out on Long Island for the first of many visits.  I was going to meet Steven Gold, a kind man fiercely dedicated to his craft, to discuss a series of cooking videos I was commissioned to do for the OU featuring his products.

About 9 years ago I was the Bride Who Knew Nothing, a newlywed without a clue in the kitchen. Yeah, yeah I know you read that book and know that story but keep reading, this is a new one. Even way back then, when it came to entertaining there was one rule that I lived by and still live by to this day: the 3 Ps.

Just like in real estate where it’s all about Location, Location, Location, my guiding domestic mantra was, is and always will be: the 3 Ps, Presentation, Presentation, Presentation.

As a single girl, I frequented Rabbi and Rebbetzin Young’s home for Shabbos, in Lawrence, Long Island.   Rebbetzin Judy Young, a”h, always set the most beautiful Shabbos table.  No bottles, no containers, no disposables.  Absolutely nothing was served in the original packaging in which it came. She even had special old school glass bottles for the soda that would keep it fizzy and bubbly and far from flat.

Funny, you see mommy dearest had that same rule. All the takeout she brought home for dinner was plated on our own dishes. It really changes the dining experience when you eat off dinnerware and not with plastic ware.

My first Shabbos cooking for Hubby was a wild one. You all know the great chicken soup disaster I wrote about in my first book, but what you don’t know is that in addition to embarrassing myself that Shabbos, I was also quite perturbed. I shrieked in horror when Hubby insisted that the Horseradish bottle, label and all be brought to my beautiful Shabbos table. I protested, I shrieked again, I even threatened a sit-in, but he kindly let me know that there ain’t no way I am transferring his sacred Gold’s horseradish into my new crystal serving dish with that adorable tiny spoon some cousin I don’t know bought off my registry. And if that wasn’t bad enough, he wouldn’t even allow the pretty delicate arm of my tiny little spoon to just gingerly peak out of the top of his horseradish bottle because the cap as I would soon learn is only removed to take horseradish out and then is promptly returned, and tightly sealed to keep the sharpness and freshness of his horseradish in. So while my table was set and ready to be photographed for a magazine spread, Hubby was busy staging some kinda commercial for Gold’s.

It irked me, for a looong while. It took quite a few Shabbosim, but as fate would have it sometimes you come to love the things that irk you. Sometimes. I’m talking about the horseradish of course. And soon I was yelling (nicely mind you) at our guests. Insisting they quickly reseal that lid and lock in our classic Shabbos condiment, proud of myself that I now was in the club and knew the horseradish drill.

About 3 years later, pregnant with my first son, I waddled to Gold’s to meet the man in the house that horseradish built and proudly told him what fans we are and how it all began with his signature horseradish. I told him my story and he said Hubby was right! Hubby of course thinks he’s always right, so this was just another feather in his cap.

Steve Gold took me on a tour of the plant and I entered a room with horseradish root so beautiful (and sharp) it made you cry.  And I’ll never forget the first time I saw the hot pink rivers of beet juice flowing freely. I was also introduced to some new Gold’s products that I had never tried. Gold’s BBQ Sauce and Borscht had eluded me until then, but no more.  Gold’s BBQ sauce inspired some of my favorite summer recipes like Short Rib Sliders and Buffalo Sliders with Crispy Onion Rings.  So it was about 6 years ago that I officially became a team player and now you can too!

Join me and JoyofKosher and #GoForTheGolds this summer. Think of it as the JoyofKosher summer Olympics.  We will be regaling you with recipes for Summer BBQs, Shabbat Menus and Weekday Meals.  You will have the chance to compete in our Gold’s recipe contest (details will be announced June 18th) and vote for the winner, who will be featured in an upcoming issue of Joy of Kosher with Jamie Geller Magazine.  You will be invited to join me, Tamar, Shifra and all our friends for Twitter and Facebook parties, Live in-store demos and many chances to win lots of prizes, including right now (see below).

It’s not yet Memorial Day weekend, I know this of course because I haven’t yet celebrated my b-day which falls out on this American national holiday. But BBQ sauce doesn’t have to wait until you dust off your grill and get it goin’. Here are my favorite Quick & Kosher BBQ sauce recipes to inspire you whether you win or not. Because really, with these recipes, we all win the Gold! (So sorry I couldn’t resist one more pun!)

Share a funny newlywed story, or a food/entertaining thing you and your spouse don’t see eye to eye on, or a creative tip for using BBQ sauce or horseradish or both,  or write a poem, or just comment and say “hey” for your chance to win, enter below.

Short Rib Sliders

Buffalo Sliders with Crispy Onion Rings

***Giveaway****

Enter here to win a Gold’s product gift package valued at $50 including a fantastic line of shelf stable squeeze bottles of all your favorites.
a Rafflecopter giveaway

Disclaimer: This is a sponsored post and giveaway as part of a partnership with Gold’s. All thoughts and opinions expressed are my own.

Don’t miss the latest in my Joy of Israel series. Let’s learn to cook Kurdish cuisines, visit the caves and maybe a bit of Kabbalah.

You know how it goes.  In life we often travel to far off places, in search of happiness, success, spirituality, opportunity, adventure.  For the last episode of Joy of Israel with Jamie Geller we trekked almost 4 hours to the northern tip of the country, a stones throw from Syria, to sled and see Israeli Cowboys.  It was an incredible family trip but like all trips (especially those with young kids), it was good to go and even better to come home.

That got me thinking about home, and what adventure, opportunity and excitement may in fact be right here in my very own backyard.  We tossed around lots of ideas for this second episode and we decided to cover one of our Israel firsts, our first Lag B’Omer.  With that, everyone immediately suggested we shoot in Meron, the tomb of Rabbi Shimon Bar Yochai who many consider the father of Kabbalah.  Lag B’Omer marks the anniversary of his passing.

Meron is also up north and a looong ride when you consider the traffic created by the 10s of thousands who make the annual pilgrimage.  So we decided instead, to stay close to home this time (in fact we just went across the street) to experience this day with our family and neighbors.  And from there we built our 2nd episode.

When I dreamt of moving to Israel, I had one place in mind, Jerusalem.  And when we decided on Ramat Beit Shemesh (for various reasons included among them family, friends, schools etc…) I was underwhelmed to say the least.  I mean who ever heard of this place?  And if you heard of it who ever dreamt of living there?  I often compared it to dreaming of moving to the States and setting up shop in Aurora, Nebraska  No offense to Aurora, Nebraska (any of you from there?) but I’m the type that’s drawn to major cities like New York, London, or what I consider the most major – Yerushalayim.

So I decided to take this opportunity to fall in love with my home – to see that what I used to consider the middle of nowhere is in fact the middle of somewhere, somewhere special.  Replete with exotic cultures, ancient archeological sites and mystical celebrations.

Watch and learn more about my neck of the woods, through Kurdish Cuisine, Caves and a hint of Kabbalah.  Of course the episode wouldn’t be complete without a little new oleh supermarket humor…

Nothing super juicy about this confession. Except well, the juice. Just an honest answer to a common question. People come up to me and say, with a little wink, “…So what do you actually make most of the time?”

The answer really depends on the day and my mood and my mom.

So the story goes a little something like this. Picture me and my mom baking brownies together in her cozy kitchen. I am about five years old, with long pigtails, smiling ecstatically as I smear frosting over the brownies, my clothes, and my face. Mom is wearing her favorite baking apron—the one with the little pictures of mixing spoons and bowls—and beaming at her little pastry chef. She’s proud to pass on the secret family recipe for perfect brownies to a daughter who will treasure it.

Truth is, that sweet little scene never actually happened. That’s because my mother (who is a fantastic mom in just about every way) has some innate allergic reaction to all things culinary. It’s so severe that she actually and famously tried to build our house without a kitchen. She settled for placing it off to the side of the house by the garage so she would never have to walk through it.

But she happens to have a thing for salads and shakes. She makes the meanest greens in her wooden salad bowl and juices carrots (her favorite!) and blends power-packed protein shakes all the time. She took me at 16 for my first shot of wheatgrass (“thought” to have unique curative properties.) Mom is one of those healthy ladies who walks daily and watches what she eats.  So while I can’t share my mother’s tips for the fluffiest soufflé or melt-in-your-mouth meat, her penchant for a healthy lifestyle inspires me.

She is always encouraging me to have a shake—and I always tell her I want to chew my meal. Well now, as in today, I feel a little different. Both cause I am on the run, a lot (the treadmill just never stops—not the actual treadmill, mind you, that I don’t have time for) and because of this cookbook I keep writing and writing and writing about. So now that it’s warmer and I want to feel lighter I’m drinking this fruity red apple smoothie. When I want more body in the form of a thicker creamier smoothie, I sub in vanilla soy milk for the OJ and sweeten to taste with either Splenda, Truvia, or honey depending on the day.

Just like the color black, the classic shoe and cashmere—the traditional “chewable” breakfast will never go out of style. But for now I’m into my smoothie.

Try this recipe for a Red Apple Smoothie.

Love ya mom!

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.

I rarely boast, but I must say there are some things I do well.  Like really well. I am possibly one of the best procrastinators you will ever have the pleasure of meeting.  I know if it came to a vote, I would be elected Queen of Procrastination in a landslide.  I could teach lessons in it, in fact I should, and I know I am rambling — but it’s all part of the plan… You think I’m rambling, but I’m actually procrastinating.

I have just received from my publisher the 455-page copy edited manuscript of my new Joy of Kosher cookbook, coming out this fall.  My editor Cassie sent it with a note that went something like “YOOHOO” –or was it WOOHOO? – “review this and get back to me – this is so exciting.”

And I wrote her back something like, “Really?  Is this what you find ‘exciting’?” I want to cry, stand on my head for a day, do anything but review this – I don’t find this fun – editing a book for eight months and still finding mistakes and having to refer to notes I can no longer find or read.  So instead of reviewing the ms (editor talk for manuscript) for the 50-jilllionth time, I’m writing this post.

But I’m in a combative mood. Our link-up theme is “the best thing I ever ate,” but since I’m feeling salty, or sour, or whatever you wanna call it – I’m not gonna play by the rules.  See, as a foodie I refuse to call out the “best thing” I ever ate – it’s like asking a mother to choose between her children.  Can’t do it; love all food too much to play favorites.  Truth is I can’t even pick a favorite movie or favorite season or favorite style of décor.  My favorite color is black (and white, and red, and royal blue and cream and off white – depends on the day).  And now you see I’m procrastinating, not just on my manuscript but also on picking my “Best Thing I Ever Ate.”

My best thing is whatever I’m in the mood for. I often self-diagnose myself as NEEDING chocolate NOW.  While I have been using Chocolate Avocado Mousse to get me through the drudgery of this ms (2 large very ripe avocados, ½ cup unsweetened cocoa powder, pinch of kosher salt, dash of pure vanilla extract and Truvia, honey or agave to taste whipped in the food processor until smooth and creamy and refrigerated for at least 1 hour), my new favorite thing is my Sushi Salad.  I have been making it almost every Shabbos for the past few months and the entire family is hooked.

In Israel, I can’t find mock crab for the sushi (can’t find it ‘cause it ain’t here) so I got this great idea from my neighbor Miri: sub in smoked salmon, which I chop and toss and love.

Here is the link to the official “California Roll” Salad.  And here I will list my latest tweaks.

-I sub in chopped smoked salmon for the cubed imitation crab (as already noted in my ramblings above)

-In place of radishes I add thinly sliced scallion, green part only

-I combine 1/2 cup rice vinegar, 1 TBS canola oil, 1/4 cup white sugar and 1 tsp kosher salt and cook on the stovetop or in the microwave until the sugar dissolves and allow it to cool.  Then I toss it with the hot cooked rice.  When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

-I then toss with 1 to 2 sheets of chopped Nori.  I actually use kitchen scissors  to cut 1 to 1 1/2 inch pieces.

-Then just before serving I toss the rice the veg and fish and sprinkle with black and white sesame seeds.

-Serve at room temperature (this is KEY) with soy sauce on the side.

-Once tossed it will keep for a few days in the fridge.

Sorry not to have played exactly by the link up rules, but cut me some slack, I’m going through 455 pages and can’t think past what I am craving at this moment.  On second or third thought …As I go through that manuscript, it’s plain that the best, and worst, thing I ever ate was my own words.

What’s the best thing you ever ate?  Share in the comments and post the recipe for all of us to enjoy here.

WATCH NOW: With gratitude to Hashem and to my partners 12 Tribe Films and Nefesh B’Nefesh I present to you the premiere episode of Joy of Israel with Jamie Geller, the highly anticipated food and travel series and sequel to the Joy of Aliyah documentary. Because you asked for it and because we heard you, this first episode will show you a slice of every day life, a part of Israel that doesn’t get much press and a dish that’s a far cry from falafel and hummus… Poyke! (Although hubby calls it Hokee Pokee!) “What is Poyke?” you ask, just watch and learn. And by the way, for the record my kids were NOT unbuckled and standing while I was driving, I was parked at the time, that I would NEVER allow .

Join me and my family the first Tuesday of every month as our aliyah adventure continues. The Joy of Israel with Jamie Geller is my new food and travel show and will follow our adventures as new Olim. Together with you, we will explore the wonderful land of Israel, the place we now call home.

Please click here to partner with us to share the Joy of Israel with the world:

We need everyone’s help to make this happen, through funds matched by our advertisers and sponsors YOU can help us spread the Joy of Israel. Show them and the world YOU care.

Never before has the beauty of Israel been showcased for the world to see in reality TV format with the mission of educating, exciting and connecting people to Israel. This new series will reshape the entire image of living in Israel into one that is exciting, inspiring, and beautiful.

Every small donation makes a difference.

Be inspired by the first episode and then please click here to partner with us to share the Joy of Israel with the world.

For international credit card donations please click here.
For NIS donations, please click here.

Check out my new set of videos using Temp Tee Cream Cheese.

(more…)

Thank you to Toby Ash our Balabusta Next Door from last year’s Passover Magazine for giving me this recipe.  I just turned it up a notch with the addition of my favorite Passover whipped cream cheese.  I am also giving you two for the price of one.  Use the same recipe to either create a nice large kugel or make them in individual ramekins or disposable tins.  After baking, turn them upside down for a Passover Pineapple Upside Down Cake.

For the full recipe click here.

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

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!

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.

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.

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

I am so excited to announce today that I will be the head judge and guest of honor for the 2013 Man-O-Manischewitz® Cook-Off Contest, the seventh year of this now iconic national competition.

The entry period for this competition is going on right now. The competition encourages at-home chefs to experiment with kosher products while preparing delicious recipes that could be a new family favorite or one that has been shared from generation to generation. The deadline for entries is February 4, 2013.  Recipes must include one of the Manischewitz All-Natural broth flavors-NEW Turkey, Chicken, Reduced Sodium Chicken, Beef or Vegetable, as well as one other Manischewitz products as well, with no more than 9 ingredients.

Four finalists will be chosen by the judging panel and five other semi-finalists will be posted on www.manischewitz.com to select the fifth finalist. From February 21st through February 28th, consumers can vote online, and via Facebook and Twitter, to select the fifth finalist.

These five finalists will compete at the Manischewitz Headquarters and Production Plant in Newark, NJ on Thursday March 21, 2013, for the $25,000 Grand Prize, which includes a series of Maytag® appliances, cash and a beautiful crystal trophy. As long time fan of Manischewitz products, I am especially excited to be able to take part in this year’s Cook-Off contest. I wish the contestants great luck and I cannot wait to meet the five finalists at the event.  It is a pleasure to be able to work with a family-friendly brand as my goal is to help families prepare delicious, quick meals; the Manischewitz line of broths are a staple in so many of my recipes.

Check out all our Manischewitz recipes here.

For complete contest details, log onto www.manischewitz.com.

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