Category Archives: Kosher food

Passover Cooking Frenzy

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Tri-Color Gefilte FishToday should officially be declared “Pesach Cooking Frenzy” cause I’m guessing I’m not alone when I say I have spent the entire day in the kitchen getting ready for Passover. Who’s with me? Can I get a Yes Ma’am! It has been a nutty day to say the least and while I’m not completely finished, I’m much further along than I expected to be and have by far beat my record from last year. Having a full free day to cook definitely helps.

No time for recipes today but here’s what’s on our Seder menu so far. Pictured above, Tri-color Gefilte fish in progress. I make this dish for almost every holiday now and it has become a fav with everything except for my hubbie. He still can’t stand gefilte fish, but he’s OK with it because, as he says, it’s one less thing for him to fill-up on before the “real” food is served.

Meat RollNext up, what is affectionately called the “Meat log” in our house. I first made this delish dish last year for Pesach and now many of us our addicted. Pictured above is the meat portion of the dish before I roll it around mashed potatoes. To me, this one says “southern cooking” all over it. LOVE IT!

Kosher Meat Roll

Baked ChickenOne of my favorite foods is the Rotisserie Chicken that my hubbie makes on the grill. But when we looked into what it would take to Kasher our grill for Pesach, we decided it would be easier to just buy a new grill instead. Fortunately, I found a great recipe for Slow Roasted Rotisserie Chicken in the Kosher by Design Passover cookbook. Look how beautiful this bird turned out. I wish we were having this for dinner tonight!

Kosher for Passover Crumb CakeAs I mentioned in my Macaroon’s post, I’m not a big fan of Passover desserts simply because by the time I’ve cooked all day to prep for the Seder, I’m too tired to even think about dessert. But I decided to give this Crumb Cake a try and it was fairly easy, however it doesn’t look all that great. I’ll let you know how it turns out taste wise.

Matzo Spinach LasagnaAnd finally, one of my favorite foods for Passover, Matzo Spinach Lasagna. I’m hoping to sneak in a dairy lunch for the 1st day so we can enjoy this Passover treat.

How about you … have you been in the kitchen all day today? What yummy treats have you prepared for Passover?

Happy Pesach and Happy Kosher Treif Cooking!

Chocolate Chip Coconut Macaroons for Passover

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Chocolate Chip Coconut Macaroons for Passover

By the time I’ve finished cooking food for two Seders, the last thing I want to think about is Passover desserts. I’m exhausted, grumpy and quite frankly, know I’ll be annoyed when no one touches my desserts because it’s 1:00 am and everyone is too tired and too full to eat another bite.

Case in point, last Passover I wanted to make the beautiful Chocolate Chip Cheesecake (page 260) in Susie Fishbein’s Passover by Design cookbook. I spent hours shopping for the ingredients (some of which seemed impossible to come by in Dallas) and then more hours making the cheesecake, which was barely touched during the holiday because everyone was way too full of Matzo! Nuff said.

This year I decided to go easy on the desserts but still wanted to make something instead of buying the ready-made stuff, so I was thrilled to find this recipe for Almond-Coconut Macaroons from Martha Stewart. The ingredient list is short and the preparation is quick and easy. Perfect for the very tired Passover cook who HAS to make dessert but doesn’t really have much energy left.

Plus, we love the store-bought macaroons that come in a can, but I’m guessing they are probably not the healthiest treat around so this recipe seemed like a great alternative. On baking day, I didn’t have any almonds on hand so I substituted pareve chocolate chips instead. I think you could play with this recipe and use all sorts of different ingredients like dried fruit such as cranberries or raisins.

Chocolate Chip Coconut Macaroons for Passover

Ingredients:

  • 1/3 cup(s) sugar
  • 1 large egg white
  • 1 cup(s) unsweetened shredded coconut
  • 1/4 cup(s) whole almonds, chopped (I used a handful of pareve chocolate chips instead)
  • 1/2 teaspoon(s) pure vanilla extract
  • Pinch of coarse salt

Directions:

  1. Chocolate chip macaroons passoverPreheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
  2. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.

The above recipe only makes 8 or 9 macaroons so if you’re feeding a large group, you might want to double or triple the recipe … or you could even make multiple batches with various substitutions for the almonds such as chocolate chips or raisins, etc. Let everyone choose which one they like best.

Happy – try to keep your sanity – Passover and Happy Kosher Treif Cooking!

KosherConnection

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 Passover Desserts!  Follow our recipes on Twitter with #KosherRecipes.

Check out all the great recipes!

Cauliflower Pizza Crust for Passover

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Cauliflower Crust Pizza for Passover
Last year during Passover, we were invited to eat at our Cousin’s house. Dorit, who I consider to be one of the most creative cooks I know, had prepared a variety of unique dishes for Pesach, but the one that intrigued me most was a pizza made with a potato crust. It was delicious and seemed like a healthier option than the usual matzo pizza. So I decided to give it a whirl this year.

I started researching potato crust pizza recipes and before I knew it, I’d come upon something even more intriguing – lots of different recipes for pizza crust made with something called cauliflower rice like this one: Cauliflower Pizza Crust from SparkRecipes. It seemed like an even healthier option than potatoes so I bought the ingredients and got started.

Passover Pizza with Cauliflower Crust

Ingredients:

  • 1 cup cauliflower cooked rice (See recipe I used below. I also actually used about 3 cups of the cauliflower rice to get enough “dough” to cover my entire pizza pan)
  • Egg, fresh, 1 large
  • Mozerella or pizza cheese mix, 1 cup, shredded
  • Fennel seeds, 1/2 tsp
  • Dried oregano, ground, 1 tsp
  • Dried parsley, dried, 2 tsp
  • Kosher for Passover Pizza sauce (I used Gefen)
  • Toppings (I used fresh mushroom slices and olives but be creative and use your favorite toppings)
  • Shredded Mozzarella or Pizza cheese for topping the pizza

Directions:

Preheat oven to 450 degrees.

Beat egg, add the cauliflower, shredded cheese, fennel, oregano and parsley.  Mix, then press into a greased pizza pan.
Cauliflower Pizza Crust

Cauliflower Pizza Crust

Bake at 450 for 12 to 15 minutes.  If you double the recipe cook 15 to 20 minutes.

Cauliflower Pizza Crust

Add sauce, desired pizza toppings and cheese. Bake until brown and cheese is bubbly. Broiling for a few minutes works well.

Cauliflower Rice

I found lots of recipes for Cauliflower Rice and am so sorry but can’t find a link to the actual one I used but do a Google Search and go with the one that seems easiest to you. Some call for using the microwave or a pan of water on the stove. The Saute method seemed like the quickest route to me.

Ingredients:

  • 1 Head Cauliflower
  • 1 Tablespoon Olive Oil
  • Salt and Ground Pepper, to taste

Directions:

Remove core, leaves and wash cauliflower. Dry all pieces thoroughly before processing.

Cauliflower RicePlace cauliflower pieces into your food processor. Pulse until cauliflower pieces are small and have the texture of rice BUT stop before the cauliflower gets mushy.Cauliflower Rice

In large skillet, heat olive oil over medium head. Add cauliflower to pan. Add salt and pepper. Cover and cook 5-7 minutes (or until outside of cauliflower is slightly crispy and inside is still soft).

Verdict:

This pizza smelled amazing when it was cooking and tasted even better when it was hot and fresh out of the oven. The crust is not thick enough that you can actually pick it up like a regular pizza so have a fork handy. It’s also best eaten right away although I did reheat it the 2nd day. While it tasted great, the crust was very mushy.

What creative cooking ideas do you have for Passover?

Happy Pesach and Happy Kosher Treif Cooking!

Egg in Bread great breakfast for kids

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When I was growing up in the South, a favorite breakfast food in our house was what my mom called Egg in Bread. Preparing this dish became a family affair, assembly line with the kids using a juice glass to cut a hole in the center of the bread and buttering the “hole” and my mom mixing-up the eggs and pouring into the pan.

When I grew up, this treat was one of my favorites that I couldn’t wait to introduce to my family. Fortunately for me, they love it as much as I do, and my daughter has been begging me for the past few days to make egg-in-bread so this morning, I got up early and knocked it out.

I wish I had thought to take pictures or even a cool video, like the one above, but it was way too early so I wasn’t thinking that clearly.

One thing we do with our egg in bread that is fun for my daughter is let her pick the “shape” she wants for the hole in her bread. Today’s choice was a lion so I used a lion cookie cutter, cut out the shape in the bread, buttered the lion and poured the egg mixture into the bread hole.

Also, one thing I do differently than the video is mix up the eggs with a little milk, salt, pepper and shredded cheese before pouring into the bread/pan.

It turned out really cute and I promise next time I’ll take photos to share but for now, the video offers a great demo of making egg in bread.

I like to think of it as my retro breakfast treat!

Happy Kosher not-always-Treif Cooking!

Dark Chocolate Covered Potato Chips by Manischewitz

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Dark Chocolate Covered Potato ChipsA few weeks ago, a PR rep from Manischewitz contacted me to offer up some Kosher for Passover  product samples for me to test and write about on my blog. There were some really awesome products on the list, and I was very excited until … after requesting 6 of the products, she emailed back to say she couldn’t get 4 of them.

Well, one of the products she “claimed” she could not get was the above pictured Chocolate Covered Potato Chips. This was probably the #1 choice on my list so I asked if these chips would be available in the Dallas area so I could buy a bag, to which I heard “crickets” in return. She didn’t even bother responding to me nor did I ever get any product samples of anything to test.

But as I was browsing in the Kosher for Passover section at my local grocery store on Friday, I came across, you guessed it, Manischewitz Dark Chocolate covered Potato Chips. Seems even though their PR rep “can’t get the product,” the grocery store can. So even though I’ve got a bad taste in my mouth right now as it relates to Manischewitz’s PR team, I went ahead and spent the $4.99 to buy these chips.

I won’t be opening them until Passover, but I’ll report back then as to whether or not they are worth the price. Stay tuned.

Happy Kosher Treif Cooking!

Do you splurge on flowers for Shabbat?

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Shabbat FlowersThis past Friday, there was a knock at our door around 5pm. We weren’t expecting anyone and when I looked out the peep-hole, I saw a man I didn’t recognize. I’m totally paranoid about answering the door if I don’t know the person on the other side, but fortunately my hubbie was home so I forced him to answer the door instead.

To our surprise, said man was delivering an amazing bouquet of flowers … not the grocery store kind that we sometimes buy … but the fancy kind that come from a real flower shop.

We weren’t having quests for Shabbat dinner or lunch so I assumed the man had the wrong house. As it turns out, my boss’s boss’s boss sent me flowers as a thank you for a major milestone our team had reached earlier that week. Now my boss’s boss’s boss isn’t Jewish, so I’m sure she had no idea how cool and awesome her timing was.

We almost never splurge on flowers for Shabbat and especially not really nice flowers but thanks to her thoughtfulness, we had a lovely bouquet for our Shabbat table and the flowers are still going strong this week! It’s amazing how much beautiful flowers can lift one spirits.

Happy Kosher Treif Cooking!

Continuing with the half-eaten food theme from last week

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Salad with Beets and blood red orangesIn continuation of my half-eaten food theme from last week,  I wanted to post the rest of the pictures from our very fun Purim potluck dinner. I don’t have recipes for these yummy foods but have included links to recipes that are similar. Above is the “half-eaten” Beets & Blood Red Orange Salad. I found a similar recipe on a cool cooking blog called Missenplace.us. Thanks Margretta Murnane for sharing. My favorite thing about this salad, other than the amazing blood red oranges, which have been a fav of mine since I first discovered them at WholeFoods last year, is the golden beets. Who knew beets came in any color other than red? Not me, and I was thrilled to be let in on this little secret. This salad is amazing and so fresh and healthy.

Salmon with Grapefruit

Next is a … you guessed it … half-eaten Salmon with Grapefruit. I would never think of pairing salmon with grapefruit but am glad I got the chance to experience this really unique dish. I found a similar recipe on the Martha Stewart site, although her recipe is called “spicy grapefruit relish,” and the version served at our Purim dinner was not spicy, but I think the pepper flakes could be eliminated or lessened.

Rainbow Layer CakeLast but not least is a half-eaten Rainbow multi-layer cake with a cream-cheese like frosting and sprinkles. Both kids and adults were lined up with plates in hand to get a piece of this beautiful and tasty cake. I found a similar cake on the Betty Crocker site called Rainbow Layer Cake. According to the very talented lady who baked this creation, there was freezing of layers involved to make it easier to frost and as part of these steps, the red layer did not survive. But I promise we didn’t miss it one bit. We were even eating the crumbs left on the serving plate as we were walking out the door. Probably not for the faint of heart but if you’ve got some extra time … and lots of patience, give it a try.

Happy Kosher Treif Cooking!

Related posts:

Disappearing Baked Artichoke Dip
Have a Widly Happy Purim!

Kosher Beef Jerky by Aufschnitt

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Kosher Beef JerkyThanks to reader Zvi for sending me information on what promises to be some yummy Kosher Beef Jerky – Aufschnitt Beef Jerky – Kosher, Glatt, Star-K Certification. It comes in Original, Teriyaki, BBQ & Spicy flavors, all of which sound delicious.

In my non-Kosher keeping days, I was known to eat plenty of beef jerky and have truly missed this treat, with the exception of some Kosher beef jerky my local grocery store had last year during Pesach. Maybe I’ll get lucky again this year and they will offer it again.

In the meantime, I’ll look into ordering a few packages of the Aufschnitt brand to test and discuss, but if you’ve already tried it, please leave me a comment letting me know what you think.

Happy Kosher Treif Cooking … and eating!

Spicy Buffalo Wings and Pareve Ranch Dip

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Spicy Buffalo Wings & Pareve Ranch DipYes, that’s right. You are looking at a meat chicken wing stuck into a bowl of creamy, yummy ranch dip. I know it’s like a train wreck that you can’t turn away from, and I can just hear some of you yelling “TREIF!” But before you totally freak out, let me tell you the pre-dinner story as it went down at my house last night.

I’ve been working like a mad woman for the past 3 days at my job – early mornings + late nights = neglected family, house, dog, cat and especially dinner. Who wants to cook dinner when you are so busy you don’t even have time to break for lunch? Not me. So that was the scene last night when my hubbie called me on his way home from work to ask, “what’s for dinner?” “Well, I’ll tell you what’s for dinner,” I say. “Not a darn thing unless you stop at the store and get something.”

So hubbie went to our local Tom Thumb and came home with a box of frozen Meal Mart spicy Buffalo-style chicken wings. I baked the chicken wings, along with some non-spicy chicken nuggets for my daughter and just as we Meal Mart Buffalo style Chicken Wingswere about to sit down to eat, I had a wonderful Treif idea … You can’t have Buffalo wings without ranch dip, right? So, Tofutti Pareve Sour Cream + Lipton’s Pareve Ranch Recipe Secrets = a yummy, creamy (very dairy-like) dip that is just perfect to tame the spice of the chicken wings.

So I whipped up a batch and we happily dipped spicy chicken wings and various other veggies into our ranch dip. It made for a fast, easy-to-prep dinner and not a single chicken wing was left behind. I also have a great recipe for homemade chicken wings that I’ll post soon, but if you’re in a hurry, this menu can’t be beat.

Happy Kosher Treif Cooking!

Disappearing Baked Artichoke Dip

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Artichoke DipWe were fortunate to spend Sunday evening with good friends and good food at a pot-luck-type dinner in celebration of Purim. I unfortunately didn’t think to take pictures of the yummy food until we were about halfway finished with most of it or, as is the case of the Baked Artichoke Dip pictured above, there was way more of the “bottom of the dish” showing than dip.

But then I decided, hey, an empty dish really says a lot about the food right? It says it was so darn good, there wasn’t a bite left behind! Which I promise is almost always the case with this recipe for Baked Artichoke Dip (or as it is called in the Southern Living Cookbook where the recipe came from – Baked Artichoke Spread).

Now, I’ve never personally spread it on anything but it is amazing as a dip for tortilla or corn chips, or I’ve even used it as a dip for raw vegetables when I’m in a healthy mood. But either way, if you’re looking for a delish dairy appetizer, you cannot go wrong with this dip. In fact, I’ve made this dip so many times and for so many years that page 33 in my 1987 version of The Southern Living Cookbook has seen better days. It’s the most well-loved, well-used page in the entire book, which says just about as much about a recipe as an empty dish at the end of a party!

Baked Artichoke Dip (or Spread)

Ingredients:

  • 2 (14 ounce) cans artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese (I’ve also used the powder type Parmesan but fresh is better)
  • 1 cup mayonnaise (I’ve also made this recipe with Light Mayo and it’s still decadent beyond belief so go ahead and save a few calories)
  • 1/8 teaspoon garlic powder (I’m way heavy-handed with the next 3 ingredients … maybe more like several good shakes of garlic powder, Worcestershire and hot sauce)
  • Dash of Worcestershire sauce
  • Dash of hot sauce
  • Fresh parsley springs (I’ve never actually used the parsley in this recipe. I’m thinking the chef was trying to squeeze in at least 1 healthy ingredient)

Directions: 

Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1 quart casserole or souffle dish. I always sprinkle extra Parmesan cheese on the top so the dip has a nice cheesy layer that will brown easily while baking. Bake at 350 degrees for 20 minutes (It actually take more like 30 – 40 minutes for the top to be nice and brown). Garnish with parsley, if desired. Serve with toast points or melba rounds … or chips or raw veggies. 

Yield: 3 cups … which will be gone within the hour.

Happy Dipping & Happy Kosher Treif Cooking!