Monthly Archives: January 2013

The Pleasures of Your Processor … Food Processor that is


Food Processor cookbook


My Father-in-law dropped off a new cookbook for me last night. I was in the middle of the Thursday evening freenzy of cooking/serving dinner, getting Zoe bathed, ready for bed, read to and in bed so I didn’t have a chance to look at the cookbook until just now. It’s call The Pleasures of Your Processor by Norene Gilletz (which I have to tell you sounds a bit risque for the title of a cookbook), but hey, at the same time, it sounds kind of inviting

I looked up the cookbook on and it was published in 1982 so it has been around for a while yet somehow the picture of the food processor on the cover looks just like my food processor. Hmmm, I wonder what that says about my small appliances?

It looks like a cool cookbook but I will admit to not being a big fan of the food processor. It’s a pain to pull out of the cabinet and even more of a pain to clean, but I’m planning to look thru the recipes this weekend and see what I can find to cook. My MIL says it includes some awesome recipes.

Do any of you have this cookbook? If so, what are your thoughts? Would you give it a thumbs up?

Happy Kosher Treif Cooking and Food Processing!


Kosher Crock Pot Chicken Breasts (or legs or thighs or wings)


Kosher Crock Pot ChickenA few weeks ago, I had a very busy Friday ahead of me so I was looking for an easy breezy way to cook chicken breasts for Shabbos. I found a recipe for Crock Pot Chicken Breasts via that seemed simple enough. Throw a few chicken breasts in the crock pot, pour in some sauce and let it cook all day.

I was sold. I started gathering up ingredients and quickly discovered that I didn’t have a few of them (white wine, can of mushrooms) and that one in particular was not going to work with my kosher chicken dish – cream of mushroom soup.

Growing up, we used cream of mushroom soup for just about everything. My mom had several recipes that called for this staple in our home – my fav being the Chicken and rice bake – but I’ve yet to find a kosher cream of mushroom soup so I had to do some substituting.

I ended up using a Portabella Mushroom soup from Imagine instead but knew we were missing out on the creamy, delicious goodness that comes from the “dairy” side of the kitchen.

Even with all the missing ingredients, my family still enjoyed the chicken breasts and they were one of our leftovers that was actually eaten up before I had to throw it out. So I decided to give the recipe another try this past week with the actual ingredients called for but wouldn’t you know it, when I got ready to add the chicken breasts, I realized I’d actually pulled chicken legs out of the freezer instead of breasts … oh well, we’re having chicken legs for dinner tonight. Here’s how it went down:



  • 3 lg. boneless, skinless chicken breasts, split (I used about 10 Chicken Legs)
  • 1 (10 3/4 oz.) can cream of mushroom soup (I used Creamy Portabella Mushroom soup from Imagine mixed with about ¼ or ½ cup of pareve Rich Whip topping)
  • 1 large onion, chopped (I used ½ onion)
  • 3 cloves garlic, minced
  • 1 (4 oz.) can mushrooms
  • 1/2 c. chicken broth
  • 1/4 c. white wine
  • Salt and pepper


Layer chicken breasts in bottom of crock pot. Salt and pepper to taste.

Combine soup, broth and wine (and pareve Rich Whip). Bring to a rapid boil and pour over chicken.

Drain mushrooms and put on top. Add garlic and onions.

Set Crock-Pot on high for 30 minutes; reduce heat to low (not keep warm) and cook for 7 to 9 hours. Stir before serving.

I served over rice and the chicken legs really were delicious. The chicken melt was so tender that it just fell off the bone. I’m going to give it a whirl next week with Chicken breasts. Such a great taste and so easy. Enjoy!

Happy Kosher Treif Cooking!

Beefy Kosher Empanadas


Beefy Peruvian Empanadas

Many months ago, there was an event for the “young” couples in our community. And while we aren’t really all that young anymore, the hosts of the event were serving kosher tamales and empanadas so I decided it was OK to stretch the truth (or shorten it a bit in my case) about my age … especially when tamales were involved.

As a somewhat newbie to the Kosher-keeping ways, I’ll admit to having some unbelievably amazing tamales in my previous life – made with lard and pork and who knows what else and quite frankly, I miss ‘em. I was delighted by the opportunity to partake in this yummy treat once again, minus the lard and pork part.

So the hubbie and I headed to the party and I didn’t waste any time filling my plate with tamales and … empanadas, which I’d never even heard of before that night. All in all, I ate way more than I should have but the kicker was that the empanadas quickly surpassed the tamales as my new favorite food. To heck with those tamales, which by the way, didn’t taste as good without the lard and pork anyway, and Hello to my new empanada friend.

A few weeks after the party, I was invited to a friend’s house for an empanada-making party. She had participated in making the empanadas for the original party and was anxious to try them again … and so was I. I apologize because I’m not sure if this recipe came from the host of the original party or where but either way, thank you to which ever wonderful chef introduced me to these yummy treats. My life would not be complete without them : )

I have to warn you though that making these bad boys is not for the weak or faint of heart. It takes a lot of time, effort, some strong dough-making hands, and a bit of bad language now and again, but the result is worth the blood, sweat and tears. Bring on the empanadas:

Beefy Kosher Empanadas

Ingredients – Dough:

  • 4 cups of flour
  • 2 Tsp salt
  • 2 Tsp sugar
  • ¼ Tsp dry yeast
  • 1 cup warm water
  • ½ pound margarine at room temperature

Directions – Dough:

Pour the flour into a large bowl and make a well in the center. Add the salt, sugar, yeast and most of the warm water (I have no idea why the recipe says “most” here so I just added all of the water) and mix lightly. Stir in the softened margarine and use a fork to push the flour in Zoe loving the empanadas!from all sides and mix until a soft dough forms. Dust with flour and set aside. (I gave up on the fork and just used my (very clean) hands to mix and mash the dough).

Ingredients – Filling:

  • Vegetable oil for sautéing
  • 1 red onion, chopped
  • 1 clove of garlic, minced
  • 2 pounds ground beef
  • 1 Tsp kosher salt
  • ½ Tsp pepper
  • 1/2 Tbsp ground cumin
  • 1 Tsp cumin seed
  • 1 Tsp dried oregano
  • ½ fresh aji pepper, chopped (I’m told this can only be found in Peruvian markets. I left it out)
  • 2 Tbsp raisins or currants (I used raisins)
  • 2 hardboiled eggs, chopped
  • ½ cup kalamata olives, chopped (Costco seems to be the only store in Dallas that sells kosher ones)

Directions – Filling:

Sauté onions and garlic in oil until translucent. Add beef, salt, pepper, cumin, oregano and sauté until beef is cooked. Add aji pepper, raisins, eggs, and olives and mix until combined. Let the mixture cool. (I ended up adding more salt, pepper and garlic powder because the beef tasted a bit bland – maybe it was the lack of aji pepper – so be sure to taste-test for yourself and add more of the above if needed).

To make the empanadas:

Preheat oven to 350 degrees and oil cookie sheets. Pinch off a fistful of dough and roll it out flat, cut with a glass and roll out a little more. Fill each round with about 1 ½ – 2 Tablespoon of filling and pinch closed and place on cookie sheet. Brush the pies with beaten egg. (I also used scissors to snip three “air holes” in the top of each pie) and cook at 350 degrees for 15 minutes or until light brown. Let cool and sprinkle with powdered sugar. Serve warm with a lime wedge. (I squeeze the lime juice on the empanadas first and then sprinkled with powdered sugar. I love them that way but the hubbie prefers them plain.

Since this recipe does take a bit of time, I cooked the meat filling on one day and made the dough/empanadas the next day to spread out the work. I also ran out of dough way before meat so I’m planning to make another round of dough this week to finish off the empanadas. However, I might use my favorite Easy Peezy (pareve) Pizza bread machine dough recipe instead. I’ve used that recipe from for several things (pizza, cows in a blanket, calzone, etc.) and it always turns out great.

Enjoy and Happy Kosher Treif Cooking!

The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present our monthly kosher recipe challenge.  Each month we will present you with recipes on a different theme from all the kosher food bloggers.

This month is Miniatures!  Follow our recipes on Twitter with #KosherRecipes.