My hubbie is on a mission now any time he goes to the store. He’s looking for funny, Kosher Treif food to bring home and test. This week he discovered Maple Bacon flavored chips from Kettle. This follows his last discovery of Baby Back Ribs chips and prime steak chips.
Keep the Kosher Treif coming honey! Anyone else have a good Kosher Treif food item to share?
It doesn’t get anymore Kosher Treif than this! Tonight I made myself a Facon, Lettuce and Tomato Sandwich. That’s right. I said it … and it was so delicious!
I’ve been craving a BLT for months and when my husband discovered Jack’s Gourmet Kosher Facon at our local Tom Thumb grocery store, I knew I was in business. The Facon is pricey for sure at around $8 for a small package but some times a girl just needs to splurge a little to get her favorite Treif treat.
Facon is a little tricky to cook because, unlike real bacon, Facon broke apart very easily when I tried to remove it from the package. Instead of looking like bacon, it just looked like thin strips and pieces of meat cooking in the skillet, but the taste totally made up for the stringy consistency.
I fried the facon on medium high heat for about 8 minutes, just until it was crispy and drained it on a paper towel to get rid of some of the grease. Next, I toasted 2 slices of bread, covered both sides with mayo, added lettuce, tomatoes and … FACON … and ate the yummy goodness.
The edges of one piece of the Facon were very tough, probably because I cooked it too long so I’ll have to play around with he cooking time but hey, any bacon-like substitute is better than no bacon-like food at all.
I ate every bite and was relieved when my daughter said no to my offer to share. Get thyself to the store today and buy yourself some of Jack’s Gourmet Facon. Then let me know how you koshered-up your treif!
A few weeks ago, I was craving some cooked greens like my Mother used to make when I was a little girl. I’ve never actually made greens myself but I purchased a bunch at Wholefoods Market and headed home to find a recipe. I remember my mom’s greens being delicious and when I started looking at recipes, I realized why. Most of the greens recipes included the secret and non-Kosher ingredient – Bacon. Ugh. When I narrowed my search by looking for vegetarian greens recipes, I found a wonderful trick for turning a veggie into a yummy substitue for bacon. FitSugar features a Smokey Collard Greens with Shiitake Bacon recipe that includes a way to bake Shitake mushrooms until they are slightly crisp and very bacon-like.
I called my hubbie and asked him to stop at the store on his way home to pickup some Shitake mushrooms. The slight problem we discovered is that these mushrooms are expensive, around $14 a pound at Wholefoods, but he found a small package of them for $4.99 so we figured it was worth a try.
I cooked the greens that night for dinner, along with the Shitake bacon and my whole family is in love. This recipe is out of this world and a must for Kosher-keeping bacon lovers like myself. Since then, I’ve made the Shitake Bacon to use with several different meals. Here’s just the recipe for Shitake Bacon:
3/4 pounds shiitake mushrooms, cut into thin strips
1 tablespoon olive oil
1/2 teaspoon sea salt
- Preheat oven to 350*F.
- Pour olive oil and salt over mushrooms and stir to incorporate.
- Spread in single layer on a baking sheet lined with parchment paper.
- Bake 25-30 minutes until dehydrated, but still pliable.
Last night, I made a creamy, cheesy mashed potato soup from the April 2012 issue of All You magazine, which called for 4 slices of bacon. Instead of the real bacon, I made the Shitake Bacon recipe above using a 4 oz package of mushrooms. Once the soup was ready, I sprinkled the mushrooms and chives on top of the soup for a filling, kosher meal … probably better in winter than during a hot, Texas summer but hey, what can I say, I was having a rough day and needed some good, old fashioned comfort food even if it was the same temperature as outside. This soup and “bacon” did the trick.
Have you found any other good bacon substitues you’d like to share? So far, the Shitake mushrooms are my favorite but I’m open to new suggestions. I’d love to hear from you.
Happy Kosher Cooking!