Spicy Carrot Sticks

I have always been a fan of roasting any vegetable to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive.

6 large carrots, peeled, ends trimmed

1 egg white from a large egg

3 tablespoons olive oil

1 tablespoon water

1½ teaspoons garlic powder

1½ teaspoons ground cumin

1½ teaspoons sugar

½ teaspoon paprika

¼ teaspoon ground white pepper

1 teaspoon coarse sea salt or kosher salt

1. Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.

2. Cut each carrot in half to make 2 (3–4 inch) pieces.

3. Cut each carrot half in half lengthwise. With the cut-side down on the cutting board, cut each half into 3 equal strips.

4. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

5. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar,paprika, and white pepper.

6. Place the carrot sticks into the beaten egg; toss the egg white.

7. Stir the carrots into the spice mixture. Arrange in a single layer on a prepared pan. Sprinkle with the salt.

8. Roast, uncovered, for 20 minutes.

9. Transfer to a serving plate or bowl.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Chocolate Tart in Pretzel Crust

Measure the pretzels by stacking them in a 1-cup measuring cup, using slight pressure from your hand to fill the cup.

For the crust:

6 chocolate sandwich cookies, such as Oreos®

2 cups mini pretzel twists

6 tablespoons butter, melted

For the chocolate filling:

1 (4-ounce) good-quality semisweet chocolate bars, such as Ghiradelli®

1 (4-ounce) good-quality milk chocolate bars, such as Ghiradelli®

cup heavy cream

whipped cream, optional for garnish

additional mini pretzel twists for optional garnish

1. Preheat oven to 350˚F.

2. Place the pretzels and cookies into the bowl of a food processor fitted with a metal “S” blade. Pulse until almost fine; some small pretzel pieces should remain. Pour into mixing bowl. Add the melted butter. Stir to moisten the crumbs. Press into a 9-inch glass pie plate or a 9-inch tart pan with removable bottom. Use the bottom of a measuring cup or your palm to work mixture into an even layer on the bottom and up sides of the pan. Place the pan on a cookie sheet for easy transfer to from the oven. Bake for 15 minutes. Set aside to cool.

3. Place the chocolate on your cutting board. Using a sharp knife, finely chop the chocolate.

4. Heat the cream in a medium pot until it is simmering. Add the chocolate, including any small shards from the cutting board. Turn off the heat. Stir until smooth and chocolatey throughout. Pour into the prepared crust and chill for at least 2 hours.

5. Slice and serve plain or with whipped cream and pretzels.

Peanut Butter and Banana French Toast

This sweet and creamy combination was famous at sandwich shops across the country in the 1950s.

8 slices soft white bread

¼ cup reduced-fat creamyor crunchy peanut butter

1 small banana, very thinly sliced

4 large eggs

3 tablespoons reduced-fat milk

1⁄8 teaspoon freshly ground black pepper

2 tablespoons butter

pancake syrup or honey, for serving

1. Arrange the bread on your work surface. Spread one tablespoon peanut butter on each of 4 slices. Top with banana slices. Cover with a second piece of bread.

2. Using the tines of a fork, press down around the outside of the bread to seal the 2 pieces together, enclosing the filling.

3. In a large bowl, whisk the eggs, milk, and pepper. Dip the sandwiches,one at a time, into the egg mixture, pressing down to saturate both sides. Turn the sandwiches over for a dunk on the second side if necessary. Don’t let the bread sit in the mixture for too long or it will get too soggy.

4. Melt the butter in a large nonstick skillet over medium heat. When the butter is melted and hot but not browned, add the French toast sandwiches. Cook for 2 minutes per side, until golden but not brown.Flip each sandwich over and cook for 2 minutes on the second side until golden.

5. Transfer to plates and serve with pancake syrup or honey.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Southwest Rotisserie Chicken Wraps

Give your boring leftovers new life! This dish is a great way to up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

1 whole rotisserie chicken, skin discarded, meat shredded with 2 forks
¾ cup canned black beans, drained and rinsed
1 (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted
½ small red onion, peeled, very finely chopped (about ½ cup)
½ cup fresh cilantro, stems discarded, leaves chopped
½ cup favorite bottled barbecue sauce, such as KC Masterpiece®
2 tablespoons low-fat mayonnaise
2 tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
6 (10-inch) flour tortillas
1 head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
3 plum tomatoes, halved, seeded, cut into ¼-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sourcream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

4. Roll and serve.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Creamy Gnocchi Pesto Salad

Gnocchi are starchy Italian dumplings usually made from potatoes. I was so excited to see prepared kosher gnocchi in the pasta aisle. It cooks up in minutes and can be served with any sauce. This pesto sauce is great hot if you want to serve it as a main dish, but it is just as nice over the gnocchi at room temperature and served as a pasta salad.

water as needed
small handful kosher salt or coarse sea salt
3 tablespoons canola oil
1 tablespoon parve chicken consommé powder
2 pounds store-bought gnocchi (usually 2 packages)
4 cloves fresh garlic, chopped
2 cups fresh basil leaves, packed, about 2 ounces, stems discarded, chopped
½ cup pine nuts, plus additional for garnish
1 tablespoon low-fat mayonnaise
juice of ½ lemon
¼ teaspoon fine sea salt
½ cup good-quality extra virgin olive oil
1 plum tomato, seeded

1. Fill a large pot with water. Add salt, canola oil, and consommé powder. Whisk to dissolve. Bring to a boil. Add the gnocchi and cook for 3–4 minutes or until they rise to the top.

2. Remove ¼ cup of the cooking water and set it aside. Drain and rinse the gnocchi in very cold water. Place into serving bowl and set aside.

3. Into a quart-sized container, place the chopped garlic, basil, pine nuts, reserved cooking water, mayonnaise, lemon juice, and salt. Using an immersion blender, purée until smooth. This can also be done in a food processor fitted with a metal “S” blade. With the motor running, slowly drizzle in the olive oil. Scrape down the sides of the bowl or container and pulse 2–3 more times.

4. Toss the pesto over the gnocchi. Sprinkle with tomato and cheese, if using. Garnish with a handful of whole pine nuts.
kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Turkey Sliders

turkey sliders recipe, kosher by design, teens and 20-somethings, susie fishbein

Here’s something quick, good, and good for you too! The small size of these sliders makes them irresistible. Ground turkey is lean, which makes it a healthy choice, but it can tend toward the dry side. When experimenting on your own with ground turkey, make sure you add some kind of moisture, the way this recipe uses teriyaki sauce in the mix.
1 pound ground turkey, a blend of white and dark if possible
¼ cup teriyaki sauce
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1⁄8 teaspoon dried sage
2 tablespoons olive oil
slider buns or hamburger buns
2 plum tomatoes, each sliced into 8 slices
½ cup plus 2 tablespoons favorite barbecue sauce
½ cup nondairy sour cream
toothpicks
1. Place the ground turkey into a large mixing bowl. Pour in the teriyaki sauce. Sprinkle in the thyme, garlic powder, black pepper, and sage. Using your hands, mix to distribute the spices.
2. Heat the olive oil over medium heat in a large nonstick skillet. Scoop1 tablespoon of the turkey. Using wet hands, form a patty about the width of your buns. Repeat with remaining turkey. You should get 16 patties. Place into the hot pan. Cook for 1½ minutes per side. Do this in batches if they don’t all fit.
3. If you can’t find mini slider buns, make your own using a small round cookie cutter and hamburger buns. Dip the cookie cutter into warm water. Cut 2 mini buns from each hamburger bun.
4. Place a slider on each bun. Top with a tomato slice, a dollop of barbecue sauce, and parve sour cream. Top with the lid of the bun. Stick in a toothpick to secure.
5. Transfer to serving platter or plates.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

If you can read, you can cook – an introduction to “Teens and 20-Somethings”

Got the study munchies? Friends coming over to hang out? Helping your family with dinner? First time living on your own?
Many young kids help out in the kitchen with a batch of cookies or brownies. Once you are old enough to be responsible for your own food, there are so many reasons to find your way into the kitchen other than a sweet dessert. Cooking is a skill that will serve you well. It is easy to go the “pizza or takeout” route, but that can be unhealthy, uninspired, and expensive. Explore new ingredients; discover that cooking can be quick, easy, and rewarding. Good food is also a great excuse for gathering friends and family.
If you can read, you can cook. Following a recipe is nothing more than following step-by-step directions.
More importantly, once you get into it and learn how flavors meld and how ingredients behave, you will develop your own personal style, freeing yourself from this or any cookbook. So turn up some music, grab a skillet and spatula, and let’s get cooking!

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Thai Quinoa

kosher quinoa pareve recipe, kosher quinoa, kosher side dishesQuinoa has become very popular with cooks today, especially during Passover when this berry, which tastes like a grain, stands in nicely for what we crave. It is high in protein and has other healthful characteristics. Quinoa is small, like couscous or millet, and can be seasoned in endless ways.

1 cup dry quinoa

3 cups water

1 jalapeno pepper, seeded and minced

6 leaves fresh basil, finely chopped

3 sprigs fresh cilantro, leaves gently torn (discard stems)

1⁄3 cup minced red onion (about 1/2 small red onion)

1/3 firm mango, not too ripe, peeled, pitted, and cut into 1⁄8-inch dice

2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

fine sea salt

1 tablespoon lime juice

Rinse the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter-tasting, natural soap-like coating will remain.) Once the quinoa is drained, place it into a medium pot with the water. Bring to a boil. Reduce the heat and simmer until the water is absorbed, about 10–15 minutes or until the grains turn translucent and the outer layer pops off. Drain.

Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, soy sauce, 1⁄2 teaspoon salt, and lime juice. Stir to combine.

Add the drained quinoa and toss to combine. Season with salt to taste. Serve warm or at room temperature.

Yield: 6-8 servings

Salmon Salad with Carrot-Ginger Dressing

salmon salad, kosher salad recipe, kosher salmon salad, kosher ginger carrot dressingThis main-dish salad is a complete meal. Salmon is an incredibly healthy food. It is rich in omega-3 fatty acids. Wild salmon is healthier than farm-raised salmon but it tastes gamier. My family prefers the taste of farm-raised and I buy it from a reputable fish store. I trim the fat, as many of the cancer-causing contaminants that are a source of concern in farm-raised salmon are stored in the fat. But farm-raised salmon has its benefits too — believe it or not, because farm-raised salmon gets less exercise than wild salmon, it may actually contain more of the protective omega-3 fatty acids. The salmon industry has taken steps in recent years to ensure the healthfulness of the farm-raised variety, and certainly experts agree that the health benefits of salmon outweigh the risks. That said, if you like wild salmon, it is a healthier way to go.

11⁄2 pounds salmon fillet, with skin and pin bones removed

1⁄8 teaspoon fine sea salt

8 sprigs fresh cilantro

1 tablespoon white wine

2 (1-inch) pieces of fresh ginger, peeled, thinly sliced, divided

1 lemon, thinly sliced

1 carrot, shredded

3 tablespoons canola oil

2 tablespoons apple cider vinegar

1 tablespoon mirin

1⁄3 cup water

3 ounces mesclun lettuce

1 cup watercress, break off and discard thicker stems

leaves from 2 sprigs cilantro, chopped

1⁄4 cup soy nuts, for optional garnish

Preheat oven to 375°F.

Prepare a large rectangle of aluminum foil. Lay the salmon in the center of the foil.

Season with salt. Arrange the cilantro sprigs over the top. Drizzle with wine. Toss on half the ginger slices and the lemon slices. Seal the foil package. Place onto cookie sheet and bake for 30 minutes.

Meanwhile, prepare the dressing: Place the shredded carrot, remaining ginger, oil, vinegar, mirin, and water into the bowl of a food processor fitted with a metal blade.

Process until smooth.

Arrange the mesclun on the serving platter. Top with most of the watercress.

After removing the salmon from the oven, open the packet. Scrape off and discard the cilantro, ginger, and lemon. Break the salmon into bite-sized chunks and place on mesclun. Scatter with chopped cilantro leaves. Drizzle with the dressing. Top with more watercress. If using, scatter with soy nuts.

Makes six servings

Berry Filled Mini Noodle Kugels

berry filled mini noodle kugels, dairy noodle kugel recipe, lokshen kugel recipe, noodle pudding recipe, kosher cooking

1⁄2 cups Rice Krispies® cereal

4 tablespoons sugar

1 teaspoon cinnamon

3 tablespoons butter, cut into12 pieces

4 large eggs

3⁄4 cup sugar1 (8-ounce) block creamcheese, not whipped, at room temperature for 20 minutes

1 cup milk

1⁄2 cup sour cream

6 ounces fine or medium egg noodles, cooked aldente according to package directions, drained and set aside

strawberry preserves or seedless raspberry preserves

fresh blueberries, plus more for garnish

ground cinnamon

Heat oven to 350° F. Spray a (12 muffin or 2 six muffin) large capacity muffin tray, or mini bunt pan tray with non-stick baking spray. This can also be done in mini loaf pans, yielding10 mini kugels.

Place the Rice Krispies into a small bowl. Using a spoon or your fingertips, coarsely crush the cereal. Mix in the 4 tablespoons sugar and the cinnamon.

Place a piece of the butter into each of the 12 muffin cups and place into the hot oven to melt, about 2 minutes.

Remove from oven and spoon the cereal mixture evenly into the bottom of each of the muffin cups.

In the bowl of a mixer, beat the eggs and sugar until light and fluffy. Beat in the cream cheese, milk, and sour cream. Stir inthe prepared noodles.

Ladle the noodle batter evenly into the prepared muffin tins to fill half full.

Add 1 teaspoon jelly to the center of each muffin and 3-4 fresh blueberries. Fill muffin cups full with remaining batter.

Sprinkle with cinnamon. Bake for 45 minutes. Allow to cool for 5 minutes. Remove from pan.

Repeat as necessary with remaining batter.

If you don’t have enough to fill all the compartments, fill the empty ones with a little bit of water to prevent the empty cups from scorching.

The mini kugels can be served warm or room temperature. Garnish with fresh bluberries.

Yield: 10-14 mini-kugels, depending on shape