Category Archives: Kosher food

Jews eating Chinese food on Christmas

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It took me a while but I finally realized that some of the Jews I know typically eat Chinese food on Christmas. I was pulled into the Chinese food on Christmas tradition last year, but only realized it was a “thing” a few months ago when I saw the below sign posted on Facebook:

Jews eat Chinese food

As a Kosher-keeping girl living in Dallas, there’s not a snowball’s chance in you know where that I’m going to find local Kosher Chinese food. And by the time I decided to host the “traditional” Chinese food dinner, it was way too late to order said food from a Kosher Chinese restaurant elsewhere. So …..

Dumplings

I decided to make my own food. The funny thing is that there just aren’t that many recipes out there for Kosher Chinese food so I had to wing-it a bit.

Here’s the menu for our Christmas eve festitives. I’ll try to get the recipes posted over the next few weeks so everyone can have them in time for next year’s Jews eating Chinese food on Christmas celebration:

  • Hot and Sour Soup
  • Egg drop Soup (Made by our cousin)
  • Dumplings (or Pot Stickers) with dipping sauce, pictured above pre-cooked
  • Chinese cole slaw salad (made by my Mother in law)
  • Beef and Brocolli Lo Mein
  • Sweet and Sour Sesame Chicken
  • Tofu Fried Rice (recipe is for chicken but I used firm Tofu chopped into small cubes this time).
  • Rugelach and something with pastry sheets and cream (Made by my cousin and both delicious)

For the Dumplings, I started with a recipe from a cookbook I’ve had for years: The Dumpling Cookbook by Maria Polushkin. I used the Fried Pork Dumplings recipe on page 68 and switched out the pork for ground turkey.

I’ll post the recipe in a few days but if you are into dumplings, wontons and such, you should order this cookbook. The food is not Kosher but there are lots of very good, Jewish-like recipes that can be made Kosher with just a few switches.

What’s your Christmas eating tradition? Do you have Chinese food or something else?

Happy Kosher Chinese Treif cooking!

 

 

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Kosher, cheesy lasagna soup with Italian sausage

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As a treif-loving girl, one of the foods I’ve missed most since taking on Kosher status is Lasagna. Sure, I can make the all-dairy kind of Lasagna, and while it’s good, it’s just not quite the same as the meaty, cheesy treif version.

So I was more than thrilled to come across a recipe (I first saw this recipe via a Facebook post) for Lasagna soup from a Farmgirl’s Dabbles. I read the recipe and accepted the challenge to turn this treif dish into something eatable for us Kosher-keeping folks.

Here’s the ingredient list with my exceptions:

  • 2 tsp. olive oil
  • 1-1/2 lbs. Italian Sausage (Kosher Substitute: Tofurky Italian Sausage)
  • 3 cups chopped onions (I only used about 1/2 of an onion)
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste (I assume the T. means tablespoons)
  • 1 29-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 cups chicken stock (Kosher Substitute: Imagine Vegetarian No-Chicken Broth)
  • 8 oz. mafalda or fusilli pasta (I couldn’t find either so I used the twist pasta I had in my pantry)
  • 1/2 cup finely chopped fresh basil leaves (I used 3 or 4 leaves)
  • Salt and freshly ground black pepper to taste

For the cheesy yummy part:

  • 8 oz. ricotta
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp. salt
  • Pinch of freshly ground pepper
  • 2 cups shredded mozzarella cheese (Optional)

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces (I chopped up the Tofurky Italian sausage into small pieces) and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock (I used a skillet for the sausage mixture and then added it to the soup mixture in a pot). Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

For the next step, as suggested in the recipe, I cooked the pasta in a separate pot and then added some to individual bowls before ladling the soup over them because I wasn’t sure if my daughter would eat the soup, but I KNOW she’ll always eat pasta and cheese. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

I used a slightly different method to serve. I first placed the pasta in a serving bowl and added the cheesy mixture (ricotta, Parmesan, and Mozzarella). Next, I ladled the soup over the pasta and sprinkled extra Parmesan on top.

I served with baked mixed vegetables (sweet potatoes, etc.) and a bottle of what my friend likes to call “the Kosher version of two-buck chuck” wine from Trader Joes. I’ve recently learned they have a Kosher version of this wine so I decided to give it a try … sadly, it wasn’t my favorite so I probably won’t buy it again, which is a shame since it cost only $4.

Lasagna wine

Enjoy and happy Kosher Treif cooking!

Kids’ Chopped at home Challenge (Video)

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Zoe has started watching and loving the kids’ cooking shows, especially the Chopped Teen Tournament. She asked tonight if we could do a chopped challenge at home so I picked 5 ingredients for her and let her create a dish. I gave her:

  • Tortillas
  • Lettuce
  • Cherry Tomatoes
  • Papaya
  • Hummus

She had fun and the video above shows the awesome results.

Happy Kosher, not-so-treif Cooking!

Kosher hamburgers and what seems like a very, dairy dessert for dinner

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Kosher hamburger with fried pastrami

A few years ago, we were visiting LA and stopped at a Kosher deli on Pico street for lunch before heading to the airport. I ordered and devoured a hamburger topped with pastrami that was fried so crisp it reminded me of my old treif friend bacon. It was amazingly delicious, and I haven’t stopped craving it since.

A few weeks ago, I decided to attempt a repeat of said burger and the above photo is the result. OK, so it wasn’t as good as the bacon-like burger in LA but it was pretty darn close, and I didn’t need to fly anywhere to get it.

Afterwards, we treated ourselves to strawberry shortcake topped with it-so-shouldn’t-be-served-after-a-meat-meal whipped cream.

Strawberry Shortcake with pareve whipped cream

Thanks to my new friend, So Delicious Dairy Free CocoWhip, we were able to enjoy a dairy-like dessert favorite but in a Kosher pareve form, and it taste just like the real, fat-filled dairy whipped cream. It’s ready-made and can be frozen and then thawed about an hour before you plan to serve. I found it at Wholefoods in Dallas.

So Delicious Coconut Whip

It felt so decadent to be eating whipped cream topped strawberry shortcake, just like my mom used to make, immediately after eating a similar-too-bacon burger.

Have you turned any of your dairy favorite desserts into pareve treats to enjoy after a meat meal?

Happy Kosher Treif Cooking!

Kosher Broiled Spicy Salmon with Hot Pepper Raspberry Jelly

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Kosher Spicy Broiled SalmonA few years ago, I tried a new recipe from Woman’s Day magazine called Broiled sweet and spicy salmon using red pepper jelly. Finding the red pepper jelly was no easy task. I ended up having to order it from Amazon but the end result was delicious.

I decided last night to pull out this yummy recipe again and whip it up for dinner. Only once I started prepping, I discovered the jelly I had on-hand was Hot Pepper Raspberry Preserves. Not exactly the flavor I was going for, but I have to say, it turned outHot Pepper Raspberry Preserves pretty well.

The mixture of jelly, soy sauce and ginger was very spicy but once it was broiled on the salmon, the tongue-burning flavor was tamed enough to enjoy the salmon without keeping a cool drink close by.

My 8 year old ate several pieces and then came back later to finish off the leftovers.

What flavors have you tried to spice-up Salmon?

Happy Kosher Treif Cooking!

Kid-friendly Kosher Tortellini with Alfredo Sauce

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Kosher Tortellini and Alfredo Sauce

We recently discovered that our picky-eating 8 year old daughter, who eats almost nothing, was a fan of cheese tortellini with alfredo sauce. We ordered the dish at a non-Kosher restaurant, offered her a bite and she ended up eating the entire thing. She then begged me to make alfredo sauce for her at home.

As some of you might remember, I’m currently without a kitchen due to a remodeling project so the last thing I wanted to tackle was a homemade version of alfredo sauce. Forget about the fact that I’d have to balance a sauce pan on my single electric burner. The thought of cleaning up that mess afterwards with the garden hose in the backyard just didn’t appeal to me at all.

So I went on a mission to find a pre-made, kosher version of tortellini and alfredo sauce.

I’ve ordered kosher cheese tortellini before from the KC Kosher Coop, but I’ve never seen pre-made kosher alfredo sauce. During my next trip to the local Tom Thumb store, I started searching the aisle of canned (Jar) food to see if there was an alfredo option similar to the versions of pre-made spaghetti sauce. I found lots of options but none were kosher.

Next I checked the freezer section and struck cheesy gold goodness: Gezunt Gourmet Tri-Color Tortellini (heat and serve) and Dorot Alfredo Sauce. I bought both immediately and planned to make them for dinner the next night.

But … when I started making dinner the next night, I realized that the Alfredo Sauce required a few more ingredients, ones that I did not have. The frozen package includes 5 individual frozen strips of a mushroom sauce base (1 strip = 1 serving) that you have to mix with milk and heavy cream in a sauce pan, bring to a boil and add spices to taste.

It sounded delicious and easy, but I had no heavy cream on hand so I made the tortellini and served it with a red spaghetti sauce instead. My daughter liked it but not as much as if the pasta was covered with alfredo sauce.

Since then, I’ve purchased heavy cream and will attempt the alfredo sauce sometime this week. Stay tuned for the outcome.

What about you? Do you have suggestions for easy-to-make kosher alfredo sauce?

Happy Kosher Treif Cooking!