Wednesday, September 21, 2011

Iraqi Fish with Eris

I made this recipe in my cooking class, with Chef Eris Avihod on May 4th. Bitay Avon! 

Iraqi Fish

2 Red peppers- chopped
1 bunch of cilantro-chopped
3 tomatoes-sliced
8 Garlic cloves-sliced
2 Lemons
½ teaspoon of tumeric
8 cloves of garlic-chopped
8 medium sized pieces of tilapia

Fry all vegetables, except the onions, together.
Fry the onions.
After finishing frying the vegetables, add cilantro (do not fry cilantro!). Mix up all the vegetables and add seasoning.

Roast fish separately until it is flaky, and then put the vegetables on top of the fish. 

Jamie Geller's Fresh Mint Lemonade

Fresh Mint Lemonde
From "Quick & Kosher" by Jamie Geller
pg. 75

1 cup sugar
4 cups cold water, divided
1 cup freshly squeezed lemon juice
1-3 sprigs of fresh mint

In a small saucepan over medium heat, mix sugar with 1 cup water. Cook until sugar dissolves, stirring continually, for 3-5 minutes.

Pour sugar syrup, lemon juice, and remaining 3 cups of water into a pitcher; add mint and stir well.

Serve in a glass over ice. 

Jamie Geller's Pan-Seared Tuna with Lemon, Capers, and Olives

From Jamie Geller’s “Quick and Kosher”
Pg. 55

Pan Seared Tuna with with Lemon, Capers, and Olives

2 cloves of garlic
¼ cup of capers, drained
½ cup assorted pitted olives, drained
1 teaspoon kosher salt
½ teaspoon of black pepper
2 lemons, halved and seeded
2 (8-oz) tuna stakes
2 tablespoons olive oil

In the bowl of a food processor or blender, place garlic, capers, olives, salt, and pepper. Blend until it becomes a paste.

Squeeze lemons over tuna. Smear the garlic paste on both sides of each tuna steak. Heat olive oil in a sauté pan over medium heat. When oil is shimmering, place tuna in the pan; reduce heat to low. Cook for 3 minutes on each side, so that tuna is medium doneness. Keep an eye on the garlic paste to make sure it doesn’t burn. 

Saturday, September 17, 2011

A Recipe that I Want to Make this Week!

This recipe is from "Dinner in Venice." Most of the recipes on this website are not GF (even the Pesach recipes) but ALL of them are kosher. I happen to seriously love Italian food, and haven't been had meatballs in a while--which aren't normally gf anyways. I've had a spaghetti shortage since coming back to Israel, where there is NO quinoa pasta here. The nice thing about this recipe is that most things are available in Israel.

"Beef Scaloppine "Pizza-Style"
Very quick and easy, and kids love it!
Serves 4

2 lb tender beef cut and beaten into very thin cutlets
4 tablespoons extra-virgin olive oil
2 cloves garlic
1 lb crushed tomatoes (canned)
salt and pepper to taste
1 tablespoon freshly chopped parsley
1/2 teaspoon dried oregano
1/2 cup black olives (optional)

Heat the oil in a skillet and when it's warm add the garlic. Cook the garlic till it's golden then add the crushed tomatoes, the herbs, olives if using, and salt.

Let the sauce thicken for a few minutes (about 8 to 10), then add the meat and cover it well with the sauce. Cover the skillet and cook for about 5 minutes.

Flip the cutlets, cover again and cook the other side for another 5 minutes. If your cutlets were beaten thin, this should be enough: if you cook for too long the meat will harden. Serve the meat in its sauce. This dish re-heats well, and can also be made with turkey cutlets if you do not eat red meat."


Roasted Carrots and Parsnips

A Critique of Joy of Kosher's 'Roasted  Carrots  and  Parsnips' Recipe

Roasted Carrots and Parsnips

Servings: 6-8


  • 1 lb carrots, peeled and sliced lengthwise 500g
  • 1 lb parsnips, peeled and sliced lengthwise 500g **(According to my sources, AND after scouring the shuk for 2+ hours, I can safely say that parsnips are not so available in Israel. So, I used 2 pounds of carrots) 
  • 2 Tbsp honey 30 mL
  • 3 Tbsp canola oil 45 mL (I used olive oil--which smells amazing!) 
  • 1 clove garlic, minced 1
  • 1 Tbsp chopped fresh rosemary 15 mL (Again, I scoured the Machane Yehuda shuk for hours and didn't find any rosemary. There is a spice store near the entrance to the shuk on Agripas where I bought dried spices.) 
  • Salt and pepper to taste



1 Prepare carrots and parsnips. Place in large plastic bag.
2 Combine honey, canola oil, garlic and rosemary in a small bowl. Mix well. **(I decided since my honey was too cold, so I microwaved the ingredients together. It smeleld amazing.) Pour into plastic bag and shake to coat vegetables. **(This is where I would change the recipe--which tasted more like roasted garlic than roasted garlic carrots. I could barely taste the garlic and honey flavors. Next time, I'm going to let this marinate overnight OR pour some of the ingredients on top of the carrots while they're roasting.)
3 Empty carrots and parsnips on a foil-lined roasting pan. Roast at 350F (180 C) for 45-60 minutes, turning once or twice, until vegetables are tender and nicely browned. (This took me approximately 1 hour and 45 minutes.)


Wednesday, September 14, 2011

Kyoto Express

After the Pizza Hut debacle, we took a bus to the center of town hoping to get some meat. We trudged along Hillel and Shammai Streets trying to find another pizza place that, according to rumor, makes gf pizza. Sadly, we didn't find it--and opted for sushi instead. I was going to eat it plain, until the waitress offered me spicy mayo. When I asked her if it had gluten, she said yes, but then offered to get gluten-free soya. It was no extra charge, there was no bs, and no excessive explaining. I really appreciated that!

The branch that we went to is at 12 Hillel Street, Jerusalem. This is smack-dab in the center of town! Please check out their website and facebook page. I can't even begin to say how nice it is that there are sushi places where you don't have to tote around your own soy sauce and where the staff is competent enough to know what gluten is!

To find locations other locations in Beit HaKerem (Jerusalem) and Ranaana, check their website. If anyone would like me to translate for them, please just shoot me an e-mail at or facebook me!

Kashrut: Rabbinate of Jerusalem. Closed on Shabbat!

Black 'n' Burger Bar -- Jerusalem, Israel

Wow, we had a great night out at Black 'n' Burger Bar on Shlomtzion haMalka Street! When we first walked up the stairs to B 'n' B, it looked a bit like a club. The inside was dark, and has black tables and a long bar, with a patio for smokers. I felt as though I should be pulsing to the beat... I had to remind myself that B 'n' B is just a burger joint, that just happens to be the cousin of a trendy club. This is probably not the type of place that I'd like to hang out on a Saturday night, as it would probably be crawling with bold and beautiful American teenagers, but for a nice, quiet dinner for a couple in their 20's on a Tuesday, it worked really well!

B 'n' B is located at 18 Shlomtzion haMalka Street. We had French fries, a small salad with (gf) thousand island dressing, and a burger on a GF bun. There was a waitress who was an Anglo, and was able to answer my more in-depth questions about the food (such as, "are the hamburgers made with bread crumbs?"). They have a special English-language menu (like many restaurants in Jerusalem) which makes things easier, especially if there is no Anglo waiter or waitress around. 

Best of all, they had SOUFFLE that was gluten-free (I almost couldn't believe it, it was deliciously ridiculous, warm with flowing, hot, dark chocolate pulsing through the center.) It felt like a completely normal night, where my gluten allergy didn't hamper me from enjoying a normal dinner.

I'd like to personally thank B 'n' B for doing a huge mitzvah in providing food to those with celiac disease and gluten intolerance. Now come to America, already!

Any questions, call their number: 02-624-6767
Gluten-Note: B 'n' B doesn't take responsibility for food being completely gf, as many things are prepared in the same oven/environment. However, for those who can tolerate traces of gluten, this is a great option.

Kashrut: B 'n' B is certified by the Jerusalem Rabbinate, which is generally a strict kashering agency. The only problem is that B 'n' B is NOT halak (glatt), which poses a problem for most Sephardim and some Ashkenazim. I was so hungry, and starved for a good burger, that I used the Ashkenazi koola and ate non-glatt meat. The other options: since there is no such things as a glatt chicken, this is a fine option for those who won't compromise on halak and are willing to eat rabbinute chicken. There is also a veggie burger option!

Pizza Hut at Zalman Schneur in Jerusalem

First of all, finding the Pizza Hut at Zalman Schneur #1 was hard enough--it's huddled behind a Delek Gas Station. This is not the type of place that you want to go on a date, and is not a nice, sit-down pizza hut that you can see in much of Jerusalem.

Hoping to get some decent pizza, these things didn't bother me. Then, we found out to get a gf-pizza with a few toppings would cost me close to 200 shekels! We gave up and left.. Lesson learned. If you're going out with a group of wealthy celiacs, I guess it would be worth it..

Grade: Not so good. 

A Simple Salmon Recipe from 'Real Simple'

Salmon With Lemon-Cilantro Vinaigrette

Salmon With Lemon-Cilantro VinaigretteBy Jose Picayo
Serves 4
Hands-on Time: 15m
Total Time: 20m

  • 1 10-ounce box quinoa seeds (1 1/2 cups) **(I changed this from couscous)
  • 3 tablespoons olive oil
  • 1 skinless salmon fillet (1 1/4 pounds), cut into 4 portions
  • 1/2 teaspoon paprika
  • kosher salt and black pepper
  • 1/2 cup fresh cilantro, chopped
  • 4 scallions, thinly sliced
  • 2 tablespoons fresh lemon juice
1. Cook the quinoa according to the package directions.
2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
3. Season the salmon with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side.
4. In a bowl, combine the cilantro, scallions, lemon juice, remaining oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and quinoa. 

Tip: To get more juice from a lemon, roll it on the counter a few times before squeezing. 

Nutritional Information
Calories 556; Fat 19g; Sat Fat 3g; Cholesterol 90mg; Sodium 441mg; Protein 42g; Carbohydrate 55g; Fiber 3g


Tuesday, September 13, 2011

Amy Green's Lemon Bars (Gluten-Free, Dairy-Free, Refined-Sugar Free)

MOST Gluten-free lemons bars are filled with dairy or sugar. Fortunately, this recipe doesn't have either. They're perfect for Rosh HaShana or Shabbat! 

Lemon Coconut Bars

Lemon Coconut Bars
makes about 24 (2 x 2) bars
For the crust:
1 1/2 cups (176 grams) sorghum flour
1/2 cup (70 grams) sunflower seeds, roasted & unsalted
1/2 teaspoon xanthan gum
1/2 cup (98 grams) organic coconut oil
1 tablespoon (12 grams) palm sugar (a.k.a. coconut palm sugar)

For the custard layer:
4 extra-large (220 grams) eggs
1/2 cup (156 grams) honey
1/4 teaspoon liquid vanilla stevia
1 tablespoon (8 grams) arrowroot starch/flour
1 teaspoon lemon zest, grated on a microplane
1/2 cup (102 grams) fresh squeezed lemon juice
1/4 cup (55 grams) unsweetened almond milk
1/2 cup (44 grams) finely shredded unsweetened coconut

Preheat the oven to 350 degrees F. Prepare a 9 x 13 inch baking pan with cooking spray.
Put the sorghum flour, sunflower seeds, and xanthan gum in the bowl of a food processor fitted with a steel blade and process until the sunflower seeds are finely chopped. Add the coconut oil and palm sugar and pulse until the mixture is a crumbly meal, much like a pie crust. Do not overprocess. Press the crumbly mixture into the prepared baking pan. Bake for 8 - 10 minutes, until the crust is lightly golden brown.

While the crust is baking, prepare the filling. Put the eggs in the food processor (no need to wash the bowl) and pulse several times until the yolks are broken. Add the honey, stevia, arrowroot, lemon zest, lemon juice, and almond milk. Pulse several times, about one second each, until thoroughly combined. Pour the lemon mixture over the hot crust then sprinkle the shredded coconut evenly over the top.
Bake for 15 - 20 minutes, until the center of the lemon bars are set. Let cool completely then cut into squares approximately 2 x 2 inches each. Store in the refrigerator.


Helpful Substition Tips

From Amy Green's Website 'Simply Sugar and Gluten Free'

Amy Green's Substitions

If I’ve learned anything from eating refined sugar–free and gluten-free, it’s that there is always another way to make a cake. I make thoughtful substitutions knowing that the final outcome will be different, but as long as the proportions of the recipe are the same, the result will still be delicious. For example, if I opt to use apple juice instead of milk, I do so knowing that the flavor and texture of my baked good will be different. Not all substitutions make sense, either. It’s challenging to substitute large quantities of certain ingredients, like eggs, without disastrous results.
Note: All substitutions are 1:1 unless otherwise indicated.

  • Any nondairy milk: almond, rice, hemp
  • Fruit juice
  • Coconut milk, like SoDelicious
Heavy Cream
  • The top of a refrigerated can of full-fat coconut milk can be whipped just like heavy cream
  • MimicCream for baking
  • Full-fat coconut milk
  • Coconut oil
  • Nondairy butter
  • Non-hydrogenated vegetable shortening
Unflavored Gelatin
  • Agar-agar (note: Agar-agar is not a standardized product so the strength varies from brand to brand and even within brands.)
Agave Nectar
  • Grade-B maple syrup
  • Honey
Melted Butter
  • Neutral-flavored oil, such as canola or grapeseed
  • Liquefied/melted coconut oil
1 Large Egg
  • 2 egg whites
  • 1/4 cup yogurt
  • 1/4 cup applesauce
  • 1 tablespoon flaxseed meal or 1 1/2 teaspoons chia seed meal mixed with 3 tablespoons warm water or applesauce
  • Ener-G Egg Replacer ; use as directed on box
Note: eggs add leavening to a baked good, so the baking powder or baking soda will generally need to be
increased by ¼ to ½ teaspoon. Also, baking times may be altered.
  • Nondairy yogurt (Note: Most has added sugar in the form of evaporated cane juice.)
  • Applesauce
  • Sour cream
Unsweetened Carob Chips
  • Chocolate chips (If you can eat a small amount of white sugar, use 70% or higher dark chocolate because it’s lower in sugar. I don’t use any chocolate chip that contains white sugar.)
  • Pepitas (hulled pumpkin seeds)
  • Sunflower seeds
  • Hemp seeds
  • Sesame seeds
Instant Espresso Powder
  • Instant coffee granules, decaf or regular ; increase the amount to taste
Large Medjool Dates
  • Any date (if small, double the quantity)
  • Figs
  • Prunes
Light Cream Cheese (Neûfchatel)
  • Full-fat cream cheese
  • Nondairy cream cheese
Xanthan Gum
  • Guar gum
  • Chia seed meal
  • Regular milk or nondairy milk; add 1 tablespoon lemon juice per cup to sour the milk and let it sit for several minutes before using
Sour Cream
  • Yogurt—regular, Greek, or nondairy
  • Applesauce
To Reduce the Fat in a Recipe
  • Substitute up to 50% of the fat with yogurt, applesauce, or a prune puree


Steak Sauce Marinade from

One of the most challenging things about being gluten-free is the lack of marinades out there that are gluten-free, not to mention kosher. Fortunately, just pulled through and I found this amazing marinade recipe, with easy, kosher ingredients that can be found anywhere (especially in your cupboards.)

Polynesian Steak Sauce Marinade Print
1/3 cup apple cider vinegar (or more to taste)
1 (6) ounce pineapple juice
1/3 cup soy sauce, low sodium
1/2 cup brown sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ginger

Use this recipe with the beef cut of your choice

Simmer all ingredients, cool and place in sealable plastic bag with your choice of steak cut or kabobs. Marinate steak in refrigerator 2 – 3 days. Discard sauce. Grill or broil.


Slow Cooker Chili from

Print E-mail


Adapted by KosherEye  -  Vegetarian or Meat
2 Tablespoons oil
2 cans beans -  pinto, garbanzo, kidney,  great northern or  chili
1 can Heinz vegetarian baked beans
6 garlic cloves, minced
2 onions, chopped
1Tablespoon chili powder
1/4 teaspoon red pepper flakes
1 Tablespoon ground cumin
1 bay leaf
1 28–ounce can chopped tomatoes in juice
2 cups water
6-ounce can tomato paste
1 tablespoon red wine vinegar
Optional: 2-pounds ground beef
If using ground beef, sauté the meat in oil and remove from pan. Drain off excess fat.
Saute garlic and onions in oil. Place all ingredients in slow cooker and cook on low for 8 hours.
Ladle hot chili into soup bowls.


Pomegranate Brisket by Jamie Geller

This sounds SO delicious--it's also from Jamie Geller and! It looks amazing! 

Pomegranate Brisket
  • Prep time: 5
  • Cook time: 240
  • Ready time: 4 hour, 5 min
  • Servings: 8
  • 1 four- pound 1st cut beef brisket *(best if it is Pesadik or grass-fed)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons olive oil, divided
  • 3 medium onions, peeled and cut into 1/8ths
  • 6 cloves garlic, smashed
  • 2 cups pomegranate juice *(make sure there are no gluintous stabilizes)
  • 2 cups chicken broth **(be ABSOLUTELY certain that you use gluten-free broth and kosher parve broth. Try Imagine Soups-
  • 3 tablespoons honey
  • 3 bay leaves
  • 1 small bunch fresh thyme
Preheat oven to 375 F.
Season brisket with salt and pepper. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme. Bring to a boil, then reduce to a simmer and cover.
Transfer to preheated oven and roast for 2 hours. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.
Let brisket rest for 10 minutes before thinly slicing against the grain. Strain liquid and serve on the side as au jus.


A Perfectly GF Rosh HaShana Recipe from Jamie Keller and

This is an easy recipe--and best of all, ingredients can 
 be found in both Israel AND North America!

Cider Glazed Vegetables
This simple apple cider glaze works well with any fresh or frozen vegetable you happen to have on hand for a quick side dish. This recipe uses green beans but it’s great on sliced carrots, parsnips or other winter root vegetables. Also try it with other types of vinegar or different kinds of nuts.
  • Prep time: 5
  • Cook time: 10
  • Ready time: 15 min
  • Servings: 8-10
  • 2 pounds green beans, washed and trimmed
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1/2 cup sliced almonds
Preheat oven to 400 F.
Spread green beans out on a large sheet pan in a single layer. Toss with vinegar, olive oil, honey and salt. Roast 8 to 10 minutes or until tender but still crisp. Transfer to a serving platter and sprinkle with sliced almonds.


Thanks Aish! Another chicken recipe!

Chicken Salad Salsa
This recipe is Mexican flavored inspired and I love the idea of serving it in a halved avocado. I serve this chicken salad a lot on Shabbos day and will always add some great pita chips or tortilla chips for that extra delicious crunch factor.
  • 3 Avocados, halved
  • 1 rotisserie chicken, shredded
  • 2 scallions, diced
  • 1 cup of sliced fresh blueberries
  • 1 cup sweet canned corn niblets
  • 1 red pepper, diced
  • 2/3 cups mayo
  • 1 tbsp. white vinegar
  • 1 package splenda or 1 1/2 tsp. sugar
  • 1 tsp. garlic powder
  • 1 tsp. ginger
  • ½ tsp. ground mustard
  • 1 tsp. dried cilantro
  • 1 tsp. dried parsley
  • Pinch of smoked paprika – or for heat pinch of cayenne pepper
Other than the halved Avocados, mix everything together in a large bowl. Scoop heaping dollops of chicken salad into the avocado pit hole. You can hollow the avocados out slightly to have more room for your chicken salad. Serve with favorite (gf) brand of pita or (gf) corn tortilla chips!

Be careful, as many "corn tortilla chips" actually contain gluten!

Aish.Com's GF Waldorf Chicken Salad

*This recipe will ONLY work if you have access to kosher Rotisserie chicken (which I didn't when I was home on vacation in New England.) However, it is a great recipe:

Waldorf Chicken Salad
  • 1 whole rotisserie chicken, shredded and cut into chucks
  • 2 yellow apples, peeled and cut into chunks
  • 1 cup sliced dark grapes
  • 2 celery diced
  • ¼ cup chopped walnuts
  • 3 tbsp. golden raisins
  • 2/3 cup Mayo (add more or less according to your preference)
  • 1 tsp. lemon rind or ½ tsp. lemon juice
  • 1 tsp. garlic powder
  • 2 tbsp. honey
  • Kosher salt & black pepper to taste
Mix everything together in a large bowl and serve on a (GF-try Udi's) hamburger bun –garnish with fresh lettuce.


This is amazing! Great Nutritional Information!


Monday, September 12, 2011

The GF Kosher Chef has Returned to Eretz Yisrael

Yes--I've returned to Eretz Yisrael! I was, as always, very excited to get back, but also VERY nervous about being gluten-free. My conversational Hebrew is fine, but my reading skills are much slower. So far, I've had to rely on five things to keep me gluten-safe:

1) Using products that have English labeling.
2) Eating raw fruits, vegetables, and nuts. 
3) The kindness (and Hebrew skills) of strangers. Yesterday, when I was at the store Anais, I was trying to figure out if a product was gluten-free, and was talking to the clerk. An Anglo, who said that his father was a Celiac, happened to be in the store and helped me read the ingredients.
4) Just saying "NO" unless I'm absolutely sure what is in an ingredient.
5) Asking LOTS of questions, and if I don't feel 100% comfortable eating something, I don't eat it. 

Fortunately, I've found out a few things in Jerusalem:
-Yes, gluten-free products ARE harder to find--but you can find them at Anais and Zimrah (both of which carry non-kosher products, so watch out!) and Mr. Zol, which features OK-certified gf "pastas."
So far, I haven't seen quinoa (where is it hiding?), but I'm posting this recipe anyways (from Ynet):


Quinoa: The perfect super food! 


Plain or with an addition of any vegetable or seasoning, this South American grain is a lovely complement to any meal

A delicious South American grain has recently been rediscovered. It contains ‘More Protein’ than any other grain with excellent health benefits. Do you need any more reasons to try this perfect super food?
I was recently introduced to this wonderful gluten-free grain by my co-chef instructor, Ellen Grossman, while teaching a class for Passover. I was very impressed by its flavor, versatility and especially its nutritional value.
Studies have shown that quinoa as part of a healthy way of eating can significantly lower your risk of cardiovascular disease, obesity and type 2 diabetes, and helps with digestion and migraine headaches. It is not only beneficial for adults, but for children and infants as well. It is gluten free and can help reduce the risk of childhood asthma.
The best way to cook quinoa is to treat it like rice: For each cup of grain add two cups of water or stock. Plain or with the addition of any vegetable or seasoning, quinoa is a lovely complement to any meal.

Quinoa tabouleh

• 1 cup quinoa
• 1 1/2 cups water
• 1 teaspoon coarse salt
• 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/2 cup coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
• 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, cut into 1/4-inch dice (about 1 cup)

Heat a saucepan, over medium high and lightly toast the quinoa stirring it constantly until almost dry. Once it is toasted, add the water, ½ teaspoon of salt and bring to a boil. Cover with a tight fitting lid and reduce heat to low simmering the quinoa for about 15 minutes, or until the water is absorbed.
Meanwhile in a large bowl, combine: olive oil, lemon juice, remaining salt, parsley, and mint. Add in the tomatoes, cucumber, and green onion. Mix in the cooled quinoa combining well, taste to adjust seasoning and refrigerate at least one hour before serving, or overnight. The longer this salad marinates the better it becomes.
Serves: 4-6

Quinoa pilaf with red bell pepper

• 2 tbsp. olive or canola oil
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 cups quinoa, rinsed
• 4 cups chicken broth or water plus 2 tablespoons chicken soup powder
• Kosher salt & freshly ground pepper to taste
• 2 tablespoons finely chopped parsley

Heat olive oil in a saucepan over medium-high heat. Add onion and cook until it begins to turn golden, about 5 minutes. Add bell pepper and sauté for 2 minutes. Add quinoa and toast well. Add broth, season with salt and pepper and bring to a boil. Reduce heat to medium-low and cook covered for about 20 minutes, or until liquid is absorbed. Add parsley and taste to adjust seasoning.

Serves: 6
Contact Margie at,7340,L-3889570,00.html

Thursday, September 8, 2011

Creamy Chicken Salad Recipe from Aish.Com

Creamy Chicken Salad (on Toasted White "Bread") from
  • "1 whole chicken, shredded
  • ½ cup Mayo
  • 2 tbsp. Creamy Dijon Mustard
  • ¼ shredded carrots
  • ¼ cup chopped celery
  • 1tsp. garlic powder
  • 1 tsp. ginger powder
  • 1 tsp. dried dill
In a blender (or if you don’t have a meat one – chop everything super fine with a knife) – Add all your ingredients and pulse a few times until everything is blended. Add a huge dollop of salad onto your toasted bread, add some fresh lettuce and sliced tomatoes and serve."

Bread Suggestion: Ener-G bread is terrific! When I first tried it, I was EXTREMELY skeptical, I tried their rice bread and was taken aback by how real it felt and tasted. I recommend toasting Ener-G bread if you want to use it in a sandwich. 

A Great Kashrut Book

Rabbi Pinchas Cohen's book "A Practical Guide to the Laws of Kashrut: Hukhat HaHayim" has been a tremendous resource for me. I originally saw it on one of my Rav's shelves, and after borrowing it from him, couldn't keep my eyes or hands off of it--I stayed up until 4 a.m. one morning reading it!

Why should you get this book? "A Practical Guide.." offers practical advice, explains different stances between Ashkenazim and Sephardim, and gives LOTS of sources for many different issues within kashrut. There is a wonderful section on pots and pans (eino ben yomo v ben yomo) as well as a fabulous, thorough dictionary. The book also gives readers a sense of being in control of their kashrut, as well as catering to a beginner and more advanced audience. Plus, Rabbi Cohen tells readers the leniencies AND the stringencies.


R. Cohen works at Yeshivat Har Etzion, which is one of the most highly regarded yeshivot in the dati-leumi world. The yeshiva is located in Alon Shvut, Israel:

Wednesday, September 7, 2011

"The Shiksa" Tells You How to Seed and Juice A Pomegranate

I'm a huge fan of "The Shiksa's" food blog-! She has given me some great tips about making challah (back in the day, before I was gf), the lay-out is very clear, and her instructions are baror me'od!


(I copied and pasted the article below)

"There are many ways to seed a pomegranate. I’ve outlined two of my favorite methods below. The first method is fastest, but you will lose a bit of juice in the process. The second method takes a bit longer and is a little messier, but you’ll retain more of that lovely juice, and you won’t get pruny hands from deseeding underwater. Either method works, so choose what makes the most sense to you.
As an alternative to these methods, some cooks prefer to cut the pomegranate in half and whack the heck out of it with a spoon to dislodge the seeds. This works, but I find it messy– juice gets everywhere, and your wrist can quickly become tired if you have a lot of pomegranates to seed. Use one of the kinder, gentler methods outlined below to save yourself the violent effort of hitting the fruit repeatedly. I mean, really. What did that pomegranate ever do to you? :)
Seeding your own pomegranates sure beats paying a premium for boxed seeds, which can go for as much as $6 for a small box. It’s also really simple.
Once you’ve extracted all your pomegranate seeds, you can eat them whole, use them for the Rosh Hashanah blessing, or juice them. I’ve outlined my favorite simple juicing method below. Pomegranate juice is very healthy (it contains more antioxidants than red wine), but it can be expensive. One pomegranate contains up to a half cup of juice, so you can really save yourself some money by juicing your own pomegranates. And again, it’s really simple. Really!

Servings: 1 pomegranate = about 600 seeds or 1/2 cup of juice
Kosher Key: Pareve

How to Seed and Juice a Pomegranate


  • 1 large bowl
  • 1 small sharp knife
  • Mesh strainer or slotted spoon
  • 1 colander or strainer with small holes


  • 1 pomegranate
  • small sharp knife
  • 2 bowls (1 large, 1 small)
  • 1 dark colored kitchen towel


  • Blender
  • Mesh strainer
  • Container for liquid
  • Spoon
Total Time: 10 - 15 Minutes


  • Make a shallow slit at the top of the pomegranate where the knob/stem is (this part is known as the crown). Cut all the way around the top of the rind, creating a shallow circle. Don't push the knife in too deep, or you may burst some seeds.
  • Pull the crown of the pomegranate off to reveal the inner seeds.
  • Cut three shallow slits through the outer rind, following three of the white pith lines, from the top of the fruit to the bottom.
  • Pull the fruit apart to create three large sections.
  • Remove any large pieces of pith that are visible.
  • Submerge the sections in a large bowl of cold water.
  • Break apart the sections underneath the water, separating the seeds from the rind and pith. As you remove the seeds, they will sink to the bottom of the bowl. The pith will rise to the top and float. Discard the large chunks of rind (the peel).
  • When all the seeds have been removed, use a mesh strainer or slotted spoon to remove the floating pieces of pith from the surface of the water. A few seeds may float as well; separate these out and return them to the bowl.
  • Drain the seeds in a colander. Remove any additional pieces of pith that may have mixed into the seeds.


  • Place the pomegranate in one of the bowls. Place the other bowl nearby.
  • Make a shallow slit at the top of the pomegranate around the crown. Cut all the way around the top of the rind, creating a shallow circle. Don't push the knife in too deep, or you may burst some seeds.
  • Pull the crown of the pomegranate off to reveal the inner seeds.
  • Turn the pomegranate over. Repeat the process of creating a narrow slit in the rind, cutting a circle around the base of the fruit.
  • Pull the bottom off of the fruit.
  • Turn the pomegranate back over. You will see six white strips of pith around the edges of the fruit. Cut slits in the sides of the rind, following the lines of the pith, from the top of the fruit to the bottom.
  • Pull the fruit apart. You will now have 8 sections of fruit (including the top and the bottom), with the seeds fully exposed.
  • Gently loosen the seeds from the pith and place them into the clean bowl. Keep a dark-colored towel handy to clean up any juice that might escape from the seeds. Careful, pomegranate juice can stain.
  • Before long, you will have a bowl full of luscious pomegranate seeds! Discard the rind and the pith.


  • Place your pomegranate seeds in a blender.
  • Pulse the seeds a few times to break them apart and release their juice. Don't blend them for a long period of time, or the seeds will break apart and create cloudy juice.
  • Use a mesh strainer to strain the pomegranate liquid into a container.
  • Use the back of a spoon to push against the pomegranate pulp and extract as much juice as possible.
  • Chill, if desired, and enjoy.