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Crust:

1 cup semisweet chocolate chips

¼ cup margarine

½ cup chocolate cookie crumbs

Filling:

3 egg whites

1 cup sugar

2 teaspoons vanilla

½ teaspoon almond extract

2-1/2 cups coconut

¾ cup flour

36 whole almonds

Glaze;

½ cup semisweet chocolate chips

3 tablespoons margarine

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Melt together chocolate chips and margarine; stir until smooth. Stir in cookie crumbs and press into bottom of prepared pan. Refrigerate for 15 minutes.

In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating continually, until stiff peaks form. Add extracts and blend well. Stir in coconut and flour. Spread over crust and neatly arrange almonds on top.

Bake for 20 to 25 minutes, until lightly browned.

Melt together chocolate chips and margarine and stir until smooth. Drizzle over bars. Cool until set.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Super quick cleanup, super great taste. A whole meal in 1 convenient recipe. Need we say more?

Ingredients
1 1/2 c instant rice
1 1/2 c hot water
1/4 c BBQ sauce
2 Tbsp peanut butter
1 tsp soy sauce
4 small boneless skinless chicken breast
3 c frozen mixed vegetables (broccoli, carrot, mushroom, peas…)

Preheat oven to 400. Pound Chicken to 1/2 ” thick, for quick cooking. Mix rice and water and let sit. Combine sauces and peanut butter.
Cut 4 pieces of heavy duty foil. Spoon rice into the center of each. Top with chicken, sauce and veggies. Fold into pack (see hints). Place packs on a baking sheet. Bake 30-35 minutes. Remove from oven, let cool 5 minutes, and slit foil on each side to vent before opening. Be careful of steam when opening.

www.CulinaryKosher.com is recipe sharing community with over 3,000 Kosher recipes and growing including Shabbos recipes, Pesach recipes, Shavuos recipes. It also has a great selection of Kosher Menus for all occasions including Shabbos Menus, Pesach Menus, Shavuos Menus, Chanuka Menus, Purim Menus and more. Culinary Kosher maintains a database of Kosher restaurants that is constantly being updated. Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions. Come join us for kosher cooking fun.

Tu Bishvat may be on the way and the weather may be nice, but we still have February ahead of us to contend with. Keep warm with this delicious and hearty hot soup. A friend recently told me to put rice in soups and then puree it to make it thick. It really works great.

Ingredients

1 large onion diced
oil
1 large sweet potato (or more)
4 medium potatoes
2 tablespoons rice (white or brown)
water
2 tablespoons onion soup mix
salt and pepper
soy milk or Richs whip (optional)

Saute the onion in oil. Peel and cut the sweet potato and potatoes into small chunks and add to the pot. Saute 2 more minutes. Add water, rice, soup mix and salt. Bring to a boil and then lower flame and and cook for until everything is soft (about 40 minutes). Puree the soup with a hand blender. The soup will be very thick so you can thin it with some soy milk or Richs whip.

www.CulinaryKosher.com is recipe sharing community with over 3,000 Kosher recipes and growing including Shabbos recipes, Pesach recipes, Shavuos recipes. It also has a great selection of Kosher Menus for all occasions including Shabbos Menus, Pesach Menus, Shavuos Menus, Chanuka Menus, Purim Menus and more. Culinary Kosher maintains a database of Kosher restaurants that is constantly being updated. Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions. Come join us for kosher cooking fun.

A great recipe with the added bonus of no sugar.

Ingredients
2 cups rice crispies
2 cups old fashioned oats
1 cup whole wheat flour
1 teaspoon baking soda
3/4 cup honey
1/3 cup oil
3 heaping tablespoons peanut butter

Servings (bars) recalculate

Preparation

Mix the oil and honey together. Add the rest of the ingredients and put in a pan. Bake at 350 for about 20-25 minutes. Cool and cut into bars.

2) Outrageous Energy Bars:

1/4 cup/s Oil
2 1/2 cup/s Old Fashioned Rolled Oats
1/2 teaspoon/s Baking Soda
1/4 teaspoon/s Salt
1 Large Eggs
1/2 cup/s Chocolate Chips
1/3 cup/s Chopped Pecans Or Almonds
3/4 cup/s Light Brown Sugar
1/2 cup/s Maple Syrup
1/2 cup/s Almond Spread Mimrach Shikadim
1 cup/s Whole Wheat Pastry Flour

Preparation

Preheat oven to 350F. Combine flour, oats, baking soda, and salt in a bowl. Stir in chocolate chips, and almonds or pecans. Beat brown sugar, maple syrup, almond butter, oil, and egg in mixer until smooth. Stir in oat mixture. Spread mixture in a 9×13 greased baking pan. Pat down firmly. Bake 30-35 minutes, or until firm. Cool 20 minutes before slicing into bars. Freeze. Taste great straight from the freezer.

www.CulinaryKosher.com is recipe sharing community with over 3,000 Kosher recipes and growing including Shabbos recipes, Pesach recipes, Shavuos recipes. It also has a great selection of Kosher Menus for all occasions including Shabbos Menus, Pesach Menus, Shavuos Menus, Chanuka Menus, Purim Menus and more. Culinary Kosher maintains a database of Kosher restaurants that is constantly being updated. Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions. Come join us for kosher cooking fun.

If you ever have leftover corned beef (I usually don’t!), this is a delicious, rustic, weeknight dinner.

3 cups chopped potatoes, boiled and drained

3 cups chopped cooked corned beef (you can chop deli slices if you like)

½ cup chicken broth

2 tablespoons spicy brown mustard

1 onion, chopped

2 cloves garlic, minced

¼ teaspoon black pepper

½ cup (1 stick) margarine

In a large bowl, mash potatoes slightly and mix with all the remaining ingredients. Heat the margarine in a large skillet over medium-high heat. Add hash and cook, stirring and turning frequently, until browned – 10 to 15 minutes. Dig in!

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

These muffins are (slightly) healthier than usual and they can also be nice side dish.

Yield: 24 muffins

2 cups flour

1 cup whole wheat flour

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon baking soda

2 eggs

1-1/3 cups brown sugar

1-1/3 cups applesauce

½ cup canola oil

1-1/2 cups diced rhubarb

Cinnamon-sugar for sprinkling

Preheat oven to 400 degrees. Grease 24 standard muffin cups or line with paper liners. In a large mixing bowl, stir together flours, baking powder, cinnamon and baking soda. In a medium bowl, whisk together eggs, brown sugar, applesauce and oil. Pour into dry mixture and stir until just incorporated. Spoon batter into prepared muffin cups. Sprinkle with cinnamon-sugar. Bake for 18 to 20 minutes. Cool 5 minutes before removing to wire rack.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Aren’t we always looking for a new way to cook pasta?

Serves 8.

1 (16-ounce) box orzo

¼ cup olive oil

¼ cup margarine

2 fennel bulbs, chopped

1 onion, chopped

6 tomatoes, chopped

2 teaspoons kosher salt

½ teaspoon black pepper

Bring large pot of water to a boil. Cook orzo and drain well. Heat oil and margarine in a large skillet over medium-high heat. Add fennel, onion and tomatoes and cook until tender – 5 to 10 minutes – stirring frequently. Mix with cooked orzo. Season with salt and pepper. Serve.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Recipes by Sarah Lasry & Kosherstreet.com

This Mediterranean Tuna Pita was something I use to make all the time. For some reason I have not made it in ages, but it is really just the perfect quick and easy lunch. I love the addition of the sweet crunchy apples in my tuna salad. It is a really terrific twist to a delicious and tangy tuna sandwich.

Tip: I use this dressing for a myriad of dishes. I find it works particularly well as a marinade for tilapia, salmon or tuna steak.

If you are not interested in eating any type of bread – this tuna salad also works its magic on a simple bed of crispy iceberg lettuce!

Ingredients:

2 whole wheat pitas, halved

1 can of dark tuna

1 green apple, peeled & diced

1 Asian red pear, diced

½ cup shredded carrots

½ avocado, diced (optional)

1 cup shredded romaine lettuce

For Dressing:

1 heaping tbsp. mayonnaise (lite is fine)

1 tbsp. sweet teriyaki

1 tsp. spicy Dijon mustard

½ tsp. ginger powder

½ tsp. garlic powder

Directions:

Warm up your pita breads in the microwave oven for 30 seconds and set aside.

In a small mixing bowl, mash your tuna and then add all the apple, pear and carrots. Mix gently with a spoon. Stuff the whole wheat pitas with shredded lettuce and then add your tuna mixture and top off with sliced avocado.

For the dressing: In a small bowl, add all your dressing ingredients and mix well with a fork till well combined. Pour over your tuna in pita and enjoy!

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.

Everyone’s got a version of these. Here’s another one to add to your repertoire.

12 to 18 frozen tart (mini-pie) shells, defrosted

1 (23-ounce) can sweet potatoes, drained

¾ cup brown sugar

3 eggs

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

1 cup nondairy creamer or vanilla soy milk

Preheat oven to 425 degrees. Place tart shells on baking sheet and bake until just golden – about 6 minutes. Beat together sweet potatoes, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves and soy milk. Pour into tart shells. Bake for about ½ hour. Remove to wire rack to cool completely.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Recipes by Sarah Lasry & Kosherstreet.com

This Striped Bass dish is the perfect meal to ease you into the habit of preparing yourself good nutritious meals that do not have to be bland and boring. Yes it does take a little effort to put this meal together, but the key word here is LITTLE!

And what is a little effort for a BIG reward: eating something that is outrageously tasty, totally satisfying and is good for you. It doesn’t get better than that!

4 skinless filets of striped bass or other mild white fish like flounder
1 lemon
1 bunch flat leaf parsley
5 cloves minced garlic
4 tblsp olive oil
1/2 whole wheat baguette, or 1 cup whole wheat bread crumbs
1 pkg frozen artichoke hearts or 1 can of artichoke hearts, sliced
1/2 cup kalamata olives, pitted
1/2 container grape tomatoes

Preheat oven to 475 degrees. Remove zest from the lemon with a microplane grater, and combine with parsley, garlic, 2 tblsp olive oil and 1 tsp salt in processor. Pulse and gradually add the bread until its coarse crumbs (if using crumbs, you can chop parsley and garlic and combine well with bread crumbs, zest, oil and salt)

Spread the bread crumbs in a 9×13 baking dish and arrange vegetables around the edges. Bake until bread crumbs are toasted and browned, and then scoop out crumbs to a bowl and add the fish to the baking dish. Top the fish with the bread crumbs, drizzle with some olive oil and bake until fish is cooked through and vegetables roasted, between 15-25 minutes, depending on the thickness of your fish. Serve with lemon wedges.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.

Recipes by Sarah Lasry for Kosherstreet.com

SLOWCOOKER Recipes: It seems the minute winter comes to the neighborhood , our minds and bodies start craving those comfort foods. Nothing says incredibly tasty comfort food like those recipes that are cooked in the most convenient kitchen tool we have, the slowcooker/crockpot. Throw in your ingredients before you leave to work in the morning, and come home to the most savory and delicious dinner meal. Here are my favorite comfort food slowcooker recipes:

1/4 cup all purpose flour

1 tsp.salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. dry mustard powder

1 tsp. sweet paprika

1 tsp. cumin

3 large rib steaks or 1 1/ 4 lb boneless beef short ribs, trimmed and cut into 2 inch chunks

1 large white onion, chopped

2 tbsp. extra virgin olive oil

1 1/2 cups baby carrots, chopped

3 garlic cloves, minced

1 lb. red baby potatoes, or regular baby potatoes, quartered

1/2 cup dry red wine

1 cup chicken or beef broth

3 tbsp. honey dijon mustard

For the mustard sauce:

3 tbsp. tofutti sour cream

1 1/2 tbsp.honey mustard dressing (your favorite brand)

Directions:

Sprinkle some salt and pepper on both sides of your steak.

On a wax paper, mix together flour, and 1/2 tsp. of all the spices. Coat beef with seasoned flour shaking off the excess. Heat the olive oil in a skillet on med- high and brown the steak on both sides – about 5-6 minutes on each side.

Transfer the browned steak into the crockpot when finished

Deglaze the dirty frying pan with the red wine and set aside for a minute.

Add all your chopped vegetables and garlic to the crock pot.

Add the remainder 1/2 tsp. of all the spices to the pot and pour in the deglazed wine and broth. Add the mustard and mix with a rubber spatula.

Turn your crock pot on high for 4 hours and cook.

When ready to serve mix together the ingredients for the mustard sauce and serve on top or on the side of your dish. Serve this delicious dish with rice or couscous.

tip: these make great leftovers for lunch the next day – perfect on top of some salad greens!

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.

This is a great weeknight dinner and a creative use of leftover chicken.

Dressing:

¼ cup lime juice

2 tablespoons peanut butter

2 tablespoons soy sauce

2 teaspoons minced fresh ginger

1 teaspoon sugar

¼ teaspoon red pepper flakes

Filling:

1-1/2 cups shredded, cooked chicken

1 cup bean sprouts

1 cup thinly sliced red onion

½ cup shredded carrots

½ cup chopped cilantro

1/3 cup chopped peanuts

Wrap:

Lettuce leaves or rice papers

Whisk together all the dressing ingredients. Stir in chicken and refrigerate for about 4 hours. Mix with remaining ingredients and wrap in lettuce leaves or rice papers.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Recipes by Sarah Lasry for Kosherstreet.com

SLOWCOOKER Recipes: It seems the minute winter comes to the neighborhood , our minds and bodies start craving those comfort foods. Nothing says incredibly tasty comfort food like those recipes that are cooked in the most convenient kitchen tool we have, the slowcooker/crockpot. Throw in your ingredients before you leave to work in the morning, and come home to the most savory and delicious dinner meal. Here are my favorite comfort food slowcooker recipes:

Dumplings, added to soup or stew, are a simple and economical way of extending meat dishes. During the pioneer days, when chicken and dumplings were immortalized and gained recognition from the popular folk song “She’ll be comin’ around the mountain”, the dumplings detracted from the fact that there might have not been enough meat to go around

Ingredients
6 pieces boneless skinless chicken breasts (I like to use a
combo of dark and white)
2 Tbsp. Extra Virgin olive oil

2 cups flour + 2 tbsp.
2 large eggs
1 tsp Kosher salt
1 tsp. parsley flakes
1 tsp. black pepper
1/2 tsp. dry mustard
¼ cup chicken broth + 1 ¾ cups (you can use water instead
or ½ water & ½ white wine)
2 Tbsp. Dijon mustard
1 1/2 Tbsp. dried tarragon
Kosher salt & black pepper to taste

Directions Heat the olive oil in a large frying pan on medium-high heat. When the oil is hot lay the chicken pieces into the pan. Brown on both sides for about 2-3 minutes each side until almost cooked through and starting to turn golden brown. Remove onto plate and set aside.

In a separate bowl, whisk together the flour, eggs, salt, parsley, pepper, mustard and ¼ cup chicken broth with a fork. When your dumpling mixture is a batter-like consistency, set aside in the fridge for 4-5 minutes. (feel free to add more broth if it seems dry)

In the same pan, add ¼ cup chicken broth and deglaze the pan with a wooden spoon, cook for about 2 minutes. Then add the 2Tbsp. flour and mix well creating a roux. Add 1 ½ cup of chicken broth, Dijon mustard, and dried tarragon. Mix well and bring to a low boil.

Using a teaspoon, drop spoonfuls of the dumpling mixture into the hot broth. Continue till you use up batter and cook for 2-3 minutes. When the dumplings start to float to the top of the broth and hold their shape, push to the side of your pan and slowly add the cooked chicken pieces to the hot broth. Cook for 5-8 minutes or until chicken is fully cooked and broth has reduced by half and thickened. Spoon into individual bowls and serve hot.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.

Everybody has a potato kugel that they love. Every once in a while you may need a change, here is something your family will love. I found this recipe for a meat stuffed latke and I was not interested in frying anymore. I decided to make this into a kugel for Shabbos and it was a huge hit. Now my family says I must make it every Shabbos Mevorchim (so be careful:)

Potato Kugel:

3/4 cup of oil
3 eggs
7 large potatoes
1 small onion
2 tablespoons salt
1 teaspoon baking powder

Meat Filling:

1 large onion, diced
oil for sauteing
1 pound ground beef
5 tablespoons ketchup
2 teaspoon brown sugar
salt and pepper to taste

Meat Filling: Saute the onion in oil. Add the meat to the pan and continue to saute until no longer pink. Add the ketchup, brown sugar, salt and pepper. Cool.

Potato Mixture: Heat up the oil. Grate the potatoes and onion in the food processor. Add the beaten eggs to the mixture. Add the salt and baking powder and mix well. Pour in the hot oil and mix well. Pour half the mixture in a 9×13 pan. Cover with the meat mixture and then pour the rest of the potato mixture on top. Bake at 200C for about 1 hour.

www.CulinaryKosher.com is recipe sharing community with over 3,000 Kosher recipes and growing including Shabbos recipes, Pesach recipes, Shavuos recipes. It also has a great selection of Kosher Menus for all occasions including Shabbos Menus, Pesach Menus, Shavuos Menus, Chanuka Menus, Purim Menus and more. Culinary Kosher maintains a database of Kosher restaurants that is constantly being updated. Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions. Come join us for kosher cooking fun.

Sarah Lasry Recipes for www.kosherstreet.com

1 large eggplant

1 large onion, diced

Extra virgin olive oil

2 tsp. fresh crushed garlic

1tsp. cumin

1tsp. oregano

1tsp. basil

1 tsp. thyme

1/2 lb ground beef (I use lamb sometimes)

1/2 lb ground turkey

Kosher salt

Pinch of black pepper

For the Tomato Sauce:

2 tbsp. extra virgin olive oil

½ cup diced onion

2 tsp. fresh crushed garlic

1 tsp. curry powder

2 cups canned, crushed tomatoes

¼ cup fresh chopped basil

1 bay leaf

Kosher salt and pepper to taste

1 tsp. sugar (or 1 packet Splenda)

Trim eggplant. Cut lengthwise into slices about ½ inch thick. Transfer to a colander and sprinkle lightly with coarse salt. Let stand for about 10-15 minutes.

Heat oven to 375 degrees.

Wipe salt and exuded liquid off eggplant and rub on both sides with 4 tablespoons of the olive oil. Lay eggplants flat on baking sheet and bake until completely tender, turning once. Set aside.

In a large frying pan over med-high heat, sauté the onions in about 2-3 tbsp. of olive oil. When the onions begin to wilt, add the garlic, cumin, oregano, basil and thyme and mix well. Sauté for another few minutes until the onions are soft, and then add the ground beef and turkey to the onions. With the flat part of the wooden spoon, start mixing and breaking the meat into little chunks, while incorporating the onions and spices into mixture. Cover the pan for about 3 minutes and let cook. Uncover, and again with the wooden spoon break the meat chunks into small pieces; sauté for another minute and remove from flame and let cool.

While the meat is cooling, prepare the tomato sauce. In a small sauce pan on med-high heat, sauté the onions in the olive oil. Add the garlic, and curry to the onions and mix well. Sauté the onions for another 3-4 minutes or until they have softened and then add the crushed tomatoes. Bring the tomatoes to a simmer and then add the basil, bay leaf, salt and pepper and mix well; bring back to a low simmer. Remove from flame and mix in the sugar.

Assemble the rollantini:

Take the cooled eggplant and lay flat on work space. Using a spoon, place a nice heaping dollop of meat mixture in the center of the eggplant. Fold or roll the eggplant over the meat mixture and then place seam side down onto a sprayed 9 x 13 baking dish. Repeat with remainder of the meat and eggplant.

When all the rollantinis have been assembled, pour the tomato sauce generously over top, place into hot oven and bake for 15-20 minutes. Serve hot.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.

I love the flavor of lime juice; it adds something special to ordinary muffins

1-3/4 cups flour

½ cup sugar

1 tablespoon baking powder

1 tablespoons grated lime rind

1 egg

2/3 cup nondairy creamer or vanilla soy milk

1/3 cup canola oil

½ cup powdered sugar

4 teaspoons key lime juice

Preheat oven to 400 degrees. Grease 12 standard muffin cups or line with paper liners. In a large bowl, stir together flour, sugar, baking powder and lime rind. In a separate bowl, whisk together the egg, creamer and oil. Stir into dry ingredients until just moistened. Pour into prepared muffin cups. Bake for about 18 minutes. Cool in pan for about 2 minutes before removing to wire racks. For glaze, whisk together powdered sugar and lime juice. Drizzle over muffins while still warm.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Streusel Topping:

¼ cup flour

¼ cup brown sugar

¼ teaspoon cinnamon

2 tablespoons margarine, melted

¼ cup chopped pecans, toasted

Muffins:

2 cups semisweet chocolate chips, divided

1/3 cup nondairy creamer

3 tablespoons margarine

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

¼ teaspoon cinnamon

1 egg

½ teaspoon vanilla

Preheat oven to 375 degrees. Grease 12 standard muffin cups or line with paper liners. To prepare topping, combine flour, sugar, cinnamon and margarine. Mix with a fork until mixture resembles coarse crumbs. Stir in pecans.

To prepare muffins, melt together 1 cup chocolate chips, creamer and margarine. Stir until smooth. In a large bowl, combine flour, sugar, baking powder, cinnamon and remaining 1 cup chocolate chips. Whisk together egg, vanilla and melted chocolate mixture. Pour into flour mixture and stir until just moistened. Spoon into prepared muffin pans. Sprinkle with topping.

Bake for 20 to 25 minutes, until toothpick comes out clean. Cool in pan 5 minutes before removing to wire rack to finish cooling.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

I love these one-pan, cheesy dishes. They make a great weeknight dinner alongside a green salad and maybe some rice.

2 teaspoons olive oil

1 onion, chopped

1 teaspoon minced fresh garlic

1 jalapeno, minced

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon pepper

1 (12-ounce) package soy ground round

1 bag tortilla chips

1 (15-ounce) can black beans, drained

1 tablespoon lime juice

1 (15-ounce) can diced tomatoes, not drained

2 tablespoons minced cilantro

1 cup shredded Monterey Jack cheese

Garnish: sour cream, guacamole

Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch pan. Heat oil in a large skillet over medium heat. Add onion and cook 4 minutes, until soft. Add garlic and jalapeno, cook 1 minute. Stir in chili powder, cumin, pepper and ground round. Cook for about 5 minutes, breaking up soy meat as you go until it is in small pieces.

Cover bottom of prepared pan with tortilla chips. Top with ground round mixture. In a large bowl, stir together beans, lime juice, tomatoes and cilantro. Spread atop mixture in pan. Cover with another layer of tortilla chips and sprinkle with cheese. Use more cheese if necessary to cover. Bake for 30 to 45 minutes, until cheese begins to brown. Serve over rice and topped with sour cream and/or guacamole.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

There is a mystique surrounding Shalom Bayis Kugel. Does it actually increase Shalom Bayis? I don’t know but it taste great, looks spectacular, and pleases everyone.

The idea of this kugel is to have three favorites in one bite. In order to accomplish this, each kugel needs to be made separately, baking one kugel at a time until all 3 are stacked. Usually the layer on the bottom is kishke, then yerushalmi and then potato. Assemble how you want according to preference.

Ingredients

Potato Kugel:
8 potatoes
5 eggs
1c boiling water
salt and pepper

Yerushalmi Kugel:
1c oil
2c sugar
6 eggs
salt
pepper
2 bags fine lukshen

Kishke:
2 pkgs of kishke
water

Yerushalmi Kugel:
Cook lukshen according to directions and let cook.
Heat oil and sugar in pot, stirring constantly so it does not burn or get hard. (note: Be very careful because hot sugar can burn very badly and be very painful.)
Simmer and add lukshen. Keep stirring.
Let coll off, then add eggs, salt and pepper.
Pour into pan and bake at 350 for 20 minutes or until the top is hard and will not cave in.

Kishke:
Empty the 2 packages into a bowl. Stir in water and mix until a liquidy consistency. When yerushalmi kugel is ready, pour over it and spread evenly. Bake in oven for 20 minutes or until the top is hard.

Potato Kugel:
Grate potatoes by hand or in processor. Drain the extra water.
Add eggs and mix well.
Pour in boiling water, seasoning to taste and some oil.
Pour over kishke and bake in oven for 2 hours.

Helpful Hint: Change up the order depending on how you like it and which you think is the sturdiest.

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