Tag Archives: summer kosher recipe

Spinach Steak Salad with Mango Peach Salsa

Yield:
2 servings

Earlier this week I wrote about a recipe for Chicken Gribenes N Waffles Cupcakes. It was a recipe I had researched. Considered. Carefully planned. And it came out…ok. Not quite as mind blowing as I had hoped. But fun to execute and I remain proud all the same. I mean, who else can say they made a delicious pareve cupcake topped with fried chicken skin!?

I had planned to make grilled chicken breasts with a farmers market-fresh peach salsa for dinner this past Monday evening. I picked up all the ingredients I would need for the fruity salsa. My daughter kept me company at the counter while I carefully diced and mixed. It’s such a great feeling when you feel like your meals are well-planned, healthful and then actually executed, right!?

And then my husband, who was bringing home the chicken breasts, got held up at work. What to do with the my salsa!?

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Looking in the fridge I spotted some fresh spinach, and a small piece of steak leftover from dinner the previous evening. Hmmm….could these things go together? The answer was a resounding yes.

I added some fresh corn, cucumber, slivered almonds and a drizzle of balsamic vinegar and olive oil. Wow- what a winning recipe! My husband and I devoured the leftovers-inspired salad. Who cares if my big plans for grilled chicken breasts with mango peach salsa didn’t work out – the salad that emerged is even better. It was a great reminder to myself that sometimes the best things happen when you don’t plan, both in and out of the kitchen.

I hope you enjoy this hearty salad recipe, and I wish you happy improvising!

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Spinach Steak Salad with Mango Peach Salsa

Posted on August 7, 2013

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Ultimate Kosher Burgers

Yield:
4 servings

I spend, what some may consider, an unhealthy amount of time thinking about food, and how to make kosher versions of unkosher favorites. As Summertime approaches, I have been thinking a lot of about: hamburgers! Or perhaps more accurately, how absolutely mouth-watering delicious a cheeseburger looks. Alas, kashrut.

There is no way to recreate a kosher cheeseburger, and I simply don’t count soy cheese on top of a beef burger as a viable option. But I did want to explore a more creative way to make an amazing kosher burger.

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Last week I wrote about making burgers for Shabbat and topping them with The Pioneer Woman’s Onion Strings. But as I was prepping my ingredients, I decided to shift strategy. I called my husband, who graciously stopped by our favorite butcher to grab a bag of chicken skin for me to whip up a batch of gribenes!

I know, gribenes is not healthy. It is far from heart-friendly, or waist-friendly. And I don’t advocate for making it more than once or twice a year max. But it is delicious. A Jewish version of pork rinds I always like to say.

How to make gribenes? Cut chicken skin into medium size strips. I don’t like cutting them too small, I like a larger piece of skin to crunch on. Heat a large skillet on medium heat and add a scant tsp of oil or chicken fat (schmaltz) into the pan. Add chicken skin and saute 20-25 minutes, scraping frequently with spatula or wooden spoon to avoid  the skin sticking or burning.

When skin is a deep brown and appears crispy, remove with slotted spoon and place onto a paper towel. Sprinkle with salt.

So what did I decide should go on the ultimate kosher burger? Iceberg lettuce for a refreshing crunch, avocado for richness, spicy mayo, grilled pastrami and gribenes. And the combination of creamy, salty, crispy and spicy was the perfect way to enjoy a cheese-less burger. My husband gobbled his up so fast I barely noticed he ate it!

I am usually my own harshest critic, but even I had to admit: I had created a masterpiece, kosher or not.

Hope you enjoy as much as we did!

Ultimate Kosher Burgers

Posted on May 29, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Farm Stand Fresh Recipes

Yield:
4 servings


Grilled Peaches With Mascarpone and Yogurt
If you’re anything like me then you probably find yourself perusing the farmer’s markets each weekend during the summer to enjoy the bounty of colorful produce – fresh tomatoes in every color, shape and size; green and yellow squash and juicy peaches. I love picking out new items each week depending on what looks fresh. But sometimes I run out of ideas of what to do!

I’ve put together some of my favorite simple recipes you can try to use up your end-of-summer farmer’s market finds.

Last summer I made this recipe for Blackberry Buttermilk Cake and I could not stop making it! The buttermilk makes for a flavorful and moist cake, and the fresh berries add a great tang! I’ve also made this cake with raspberries and blueberries and it came out just as good. At Rosh Hoshanah I even made the cake with apples on top – so experiment away!

My in-laws’ garden this year is overgrown with sweet cherry tomatoes – but how many tomato salads can you eat!? I love this recipe for Broken Lasagna with Zucchini Tomato Sauce to use up some of those garden fresh tomatoes and squash.

This past weekend we picked out some cucumbers for a salad with some fresh-from-the-garden basil. To make a simple cucumber-basil salad: slice the cucumbers into rounds and chop the basil. Make a simple dressing made with 1/4 cup white vinegar, 1 Tbsp sugar, salt and pepper to taste. Drizzle the cucumbers with the dressing and basil and serve!

And for the simplest farm fresh dessert with peaches – try my grilled peaches with mascarpone and yogurt.

Grilled Peaches with Mascarpone and Yogurt

Posted on August 20, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Shabbat Recipe Roundup

I don’t know about you, but after indulging in hot dogs, potato salad and other fattening goodies I need to detox for a few days. This week’s Shabbat recipe round up is chocked full of fruits and veggies to give your bloated belly a bit of a reprieve.

Eleven Madison Park is currently recognized as the best restaurant in Manhattan, and Food 52 has the restaurant’s recipe for Strawberry Gazpacho – a fun and seasonal twist on the traditional Spanish cold tomato soup.

Yes, yes veggie skewers are an easy and pretty way to serve some extra vegetables for a dinner or party. But these Lemon Pesto Vegetable Skewers from The Shiksa are truly a step above – packed with fresh flavor from lemon and herb pesto.

I love fennel particularly for its refreshing, distinctive flavor. If you also love fennel then this recipe for Roasted Fennel with Tomatoes will make a perfect easy side dish.

Chicken thighs are underrated for their flavor and versatility not to mention affordability! For an easy and flavorful main dish try this Roasted Chicken Thighs with Artichoke Panzanella.

Just because you’re detoxing from a holiday barbecue doesn’t mean you can’t still have a sweet finish. Try this Rhubarb Pie made with fresh strawberries and rhubarb from The Kosher Foodies.

Shabbat Shalom and happy cooking!

Posted on July 5, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy