A Week of Cruciferous Crunch!

It’s been a cruciferous week here, and not on purpose! I had been eating all the wrong things, and my skin (and clothes!) were showing it, so I decided to clean up my diet a bit. I started with an apple cider vinegar detox – 1 tablespoon apple cider vinegar (raw, with the mother!) mixed into 8 oz. of water + the juice of half a lemon each morning. The enzymes, probiotics and protein in the vinegar help to give the gut lots of healthy bacteria that aids digestion, lowers blood sugar, helps to reduce acne and belly fat, to name just a few benefits! Just make sure to rinse your mouth out or brush your teeth after because the acid can ruin teeth enamel.  And as always, consult your dr. first before starting any new regimen!


But I digress…onto the cabbage…. I made this amazing roasted cabbage pizza because I wanted something cheesy that was low carb and it came out BEYOND AMAZING! I was inspired to make the dish when I bought Trader Joes new pizza spice, so I cut the cabbage into thick slabs, brushed it with olive oil, sprinkled on the pizza spice (you can sub with Italian seasoning) and roasted at 400 degrees for 20 minutes. Then I topped it with marinara sauce, shredded cheese and different toppings (jalapeno, olive, sliced onions) and returned to the oven until the cheese was melted. Holy Moly was it good!! Give it a try!

Watch me make it on Instagram!

I love cruciferious vegetables, and thankfully, so does my stomach! I whipped up this Salsa salad another day this week, and it was everything you want in a salad – lots of great textures and delicious flavor.

Salsa Salad!

1/3 cup salsa
3 tbsp light olive oil
1 clove minced garlic
Juice of 1/2 lime
1 tbsp honey
Salt and pepper to taste
1 medium head cabbage, chopped (I like to cut it into squares for this salad)
1 avocado, diced
1 jalapeño, thinly sliced
Bunch of cilantro, roughly chopped
1 cup crushed tortilla chips

Whisk the salad dressing at the bottom of the salad bowl and add the salad ingredients. Toss to combine and serve!

Watch me make it on Instagram!

And lastly, with all the rain and cold weather, I wanted some comfort food – so Bubby’s Cabbage Soup for the win. I seared the meat and bones, sauteed the onions and added some tomato paste to really take it over the top. So. So. Good!

Watch me make it on Instagram!

Related Recipes:

stuffed cabbage bolognese
cabbage bourekas
kale crunch salad

What’s your favorite way to eat cabbage? Share it with me in the comments below!

How to Save Money on Groceries

I love cereal. I can hoard cereal day and night but the cost of cereal these days…are you kidding me?! $7.89 for Corn Flakes at my local kosher supermarket!

I took to Instagram with my shopping woes recently, talking about rising food costs and what we can do to save money on groceries. The feedback came pouring in strong! I have to admit, my attitude towards grocery shopping has always been: TIME IS MONEY. I love the one stop shop where I can get everything in one store – my produce, meat, groceries and cleaning supplies. I don’t do the Costco haul and finding parking at Trader Joes is such as pain in Brooklyn (although the Williamsburg location now has a parking lot!!) that I only go when I need therapy (no joke, it’s my therapy!).  As a recipe developer, I like to pick my own produce (so Instacart doesn’t work for me), and I’m usually at the grocery store several times a week for different projects so pre-planning my list isn’t realistic.

Recently, I went shopping at a grocery store outside of my neighborhood and I decided to price match my groceries with where I normally shop – and OMG I was shocked at the results! The supermarket where I usually shop was so much more expensive! I realized that if I shop with a little more intention, I can really start to save.

So with that, here are some great shopping pointers that my followers shared with me:

• Only shop in kosher stores for kosher products. All the national brand pantry basics are cheaper in mainstream grocery such as Shoprite, Walmart and Aldi.
• Buy the store brand whenever possible – Shoprite’s Bowl & Basket, Target’s Good & Gather and Walmart’s Great Value are great brands.
• Asian markets such as HMart have much cheaper prices on produce than grocery stores.
• Shop in stores that offer additional discounts like Target – you get an extra 5% off using their card or 5% back with Amazon Fresh.
• Costco has great prices on produce as well as eggs, kosher cheese, salami, and even kosher meat and poultry.
• Use delivery apps such as Walmart, Stop & Shop and Aldi that have great prices and their own apps (or use Insacart)
• Aldi (and LIDL on the East Coast) & Trader Joes have great prices on produce (Aldi might be even cheaper), and sometimes Wholefoods too!
• Bingo is great for purchasing snacks, Cholov Yisroel cheese and meat/chicken.
• KRM is a great budget-friendly store for kosher groceries.
• Local Mom & Pop stores often have better prices than chain stores.
• Shop the sales and stock up on sale items.
• Buy in bulk at warehouse clubs and split with friends if you don’t have the room or you don’t need as much.
• Download digital coupons, sometimes available on grocery store apps. You can view kosher circulars on WhatsOnSale or major groceries on Flipp.
• Join a co-op! The KC Kosher Coop currently services 22 communities.

To demonstrate some of the price differences between kosher supermarkets and mainstream groceries, I price-matched Kellogg’s Corn Flakes cereal and here were my findings:

Kellogg’s Corn Flakes, 18oz:
The Marketplace (my local kosher supermarket): $7.89
Season’s Kosher Supermarket $9.99
Walmart: $4.48
Target: $4.79
Amazon Fresh $8.49
Shoprite $6.98
Stop & Shop $8.39 for Kellogg’s or $3.69 for Stop & Shop brand
Wegman’s $6.89 for Kellogg’s or $2.89 for Wegman’s brand
Aldi – Millville brand $1.95
Sam’s Club $9.61 for 2 bags (43oz)
Costco $9.94 for 2 bags (43oz)

The disparity between the prices at the kosher supermarkets versus the mainstream groceries is shocking to me! I don’t know that I would give up my Kellogg’s classic for store brand corn flakes (at just $1.95 at Aldi!), BUT I would definitely consider shopping online for pantry staples (to save time AND money). I do see the benefit in warehouse club pricing, however, I don’t have the space for buying in bulk so that doesn’t speak to me as much.

OK now that I can afford cereal again, there were also lots of great tips about how you can scale things down at home to help save money on groceries:

• Make a shopping list and plan meals ahead of time to avoid impulse buys.
• Consider eating less chicken and meat and eating a more vegetarian diet with eggs, beans and tofu.
• Scale down on gourmet meals – treat Shabbat dinner like a traditional dinner – with one course – plus challah and dessert to make it special.
• You can’t change the price of food but you can change how much we waste – be frugal with leftovers!
• Make dishes that can be stretched further like chicken stir fry from chicken breasts or pepper steak from a London broil.
• Go back to basics and make your own food from scratch – easy no-knead bread and homemade nut milk can save lots of $!
• Buy bones and scraps for soup instead of using chicken or meat.
• Frozen fruits and/or vegetables are sometimes cheaper than fresh, especially when out of season.
• Make use of canned foods like beans as the base for a meal or to stretch a meal further.

Got more money-saving tips? Share them in the comments below!

Chanukah Treats that Aren’t Donuts!

We’re halfway through Chanukah and the donut fatigue has set in! But don’t you worry – I gotchyu!!

First on the list, is definitely my pizza dough zeppole. It’s so easy, you don’t even need a recipe! I rolled out some pizza dough (Trader Joes!), then cut it into roughly square shapes, then deep fried until golden. I dusted half in powdered sugar and served with raspberry jam, and rolled the other half in cinnamon sugar and served with caramel. You’re welcome!

These cheese pancakes can also be called latkes, so you get your latke and “jelly donut” in one fix! Recipe here!

Fritters are always a winner, and this all-purpose batter can be used for anything from apples to persimmon (pictured), or Oreos to candy bars!

All-Purpose Deep-Fried-Anything Batter:

1 1/2 cups flour
1/4 cup sugar
1 tsp baking powder
pinch of salt
1 egg
1 1/4 cups milk

Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the wet to the dry and stir until smooth. Dip (almost) anything in the batter, shake off excess, and deep fry!

Yes! You are looking at JELLY DONUT NACHOS and they are a REVELATION!! So. So. Good. Fry up some wonton wrappers and dust in powdered sugar. Drizzle with jam. You’re welcome!

These jelly donut linzer cookies are SO. SO. GOOD. Get the recipe here!

These beer battered pumpkin rings are so fun! Get the recipe here!

HAPPY FRYING!

What’s your favorite non-donut Chanukah treat? Share it with me! Post a Comment

Lacy Latkes Tips & Tricks!

I’ll admit that I’m the first one to trash up latkes and have fun with them, but really, nothing competes with the classic perfect latke – if you get them right! There’s an art to the perfect potato latke, and I like to call them LACY LATKES for the shards of potato that crunch up between your teeth like crispy potato sticks! So how do you make these little bites of heaven? Read on!

• Use russet potatoes, they’re perfectly starchy!
• Place your potatoes in water until ready to grate so they don’t brown.
• Prep all your ingredients so that you can work fast!
• Alternate your potato and onion when you grate them, it keeps the mixture white!
• Grate your potatoes from top to bottom (or sideways in the food processor) for longer strands of potato = lacy edges!
• Squeeze your potato/onion mixture as dry as you can! Squeeze into a bowl so you can reserve the starch.
• Once the starch settles to the bottom of the bowl, discard the remaining liquid, and add the starch back in to the latke mixture for extra crispiness!
• Use a heavy bottomed skillet or cast iron pan.
• Add a carrot to your oil, it will keep it clean!
• Use plenty of oil, and get it nice and hot before adding the batter.
• Use a 1/4 cup measuring cup to scoop out the batter and flatten it out with the bottom of the measuring cup, so the edges spread out.
• Don’t overcrowd your pan, give the latkes plenty of room so they don’t steam.
• Leave the latkes alone! Don’t touch and let them develop a good crust! Flip and give the other side some time too!
• If the latke mixture starts to get soggy, give it a squeeze before adding it to the pan.
• Place the latkes on a rack set over a baking sheet to keep them crispy.

So you’ve made the perfect latke, now how do you top them? I put a Questions box on Instagram and here are some of the fun toppings that came in!

Sweet Chili Sauce
Sugar! (who knew?!)
Applesauce MIXED with sour cream!
Sour cream mixed with horseradish
Ketchup (!!!!!)
Tuna & melted cheese a la tuna melt!
Spicy tuna and spicy mayo
Truffle aioli
Sour Cream, pickled onions, capers
Poached egg (yes please!)
Cheddar cheese sauce
Beef fry and coleslaw
Labneh with garlic, dried mint, olive oil, Aleppo pepper
Garlic Mayo and shredded BBQ chicken or pulled beef
Cranberry Sauce
Greek Yogurt, Lox, Dill
Pastrami and sautéed onion
Sriracha
Guacamole
Tzatziki
Ranch Dip
Caviar and creme fraiche

Perfect Potato Latkes
YIELD: approximately 18 latkes

4 large russet potatoes
1 small white onion
2 large eggs, lightly beaten
2 tbsp matzo meal
2 tsp kosher salt
freshly ground black pepper, to taste
canola oil, for frying

Method:

Prepare the latkes: Peel potatoes and immediately place in a bowl of water to prevent browning. Drain the potatoes and grate, alternating between the potatoes and onion, either by hand or with a shredding disc in your food processor. Place the grated potato and onion mixture into a large piece of cheesecloth or a kitchen towel. Wrap it tightly and squeeze out as much juice as possible into a large bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add eggs, matzah meal, salt, and pepper to the starch; stir to combine. Add the grated potatoes and onions to the bowl and stir to incorporate. Heat oil in a skillet and fry 1/4 cup of batter at a time until golden brown on both sides.

TIP: Use ¼-cup measuring cup to portion out the latkes. This makes the latkes the same size. When you scoop the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out. This creates super crispy edges.

Other Latke Recipes:

crispy rice latkes
salami potato latkes
sabich latkes
falatkes (falafel latkes)
poutine latkes
confetti latkes
butternut squash latkes
cheese latkes

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Totally Kosher: Cookbook #2!

QUICK LINKS TO ORDER:

Amazon
Barnes & Nobles
Book Depository (free delivery worldwide!)
Books A Million
Bookshop.org
Hudson Booksellers
IndieBound
Penguin Random House
Powell’s
Target
Walmart

Pastrami-Style Gravlax

Oh my goodness. I cannot believe we are here. Cookbook #2, the one I swore I would never write, is very much alive, and more beautiful than I could have ever imagined! After all the blood, sweat and tears that I put into writing Millennial Kosher, which was released back in 2018, I was determined to never do it again! Don’t get me wrong, Millennial Kosher was more successful than I could have every imagined, topping the charts at #221 on Amazon and already in it’s 6th printing! But like after every baby, I needed a breather, and the cookbook fever set in again! So here. we. are.!

Philly Cheesesteak

How it all started

My amazing editor, Raquel Pelzel, the editorial director at Clarkson Potter (an imprint of Penguin Random House) , reached out in late 2019 about the possibility of writing a kosher cookbook for the book label. I was really excited about the idea of reaching a new audience outside of the mainstream kosher community, and most importantly, for the chance to demystify some of the stereotypes about kosher food to the world at large. Countless meetings, conversations and emails later, and thanks to my agent Stacey Glick, I was honored and elated to sign with Clarkson Potter for my second cookbook!

Unfortunately due to Covid and the unexpected changes that the world faced (and losing my sense of taste and smell!), the book schedule was pushed off, and I wondered if I’d ever be able to see it happen. But with much perseverance, the support and love of my incredible family and friends, and a truly amazing publishing team with Raquel at it’s head, I’m so glad that I soldiered on to see this dream come true. I tear up just looking through the pages of the manuscript, knowing the many challenges I faced to bring the book to life during such a difficult time, and I know that if was able to do that, I can literally do anything. I have never been more proud…. ok maybe just when birthing my children…. although many authors can attest that writing a book is akin to having a baby!

After what started as a year of recipe testing, that stretched into two, I tested and retested, wrote and rewrote, imagined and reimagined a range of ideas. Some were nixed, most blew my mind, and many become family staples. Recipes were tested and retested by some of my followers and friends and in January 2022, I started to gather all my props, ordered new ones, shopped for backgrounds from the amazing people behind Wood & Stone, updated my photography gear, and hired the talented Chaya Rappoport  as my food stylist, with Rachel Boardman on assist! I turned my dining room over into a photography studio and in just about three week, shot 150 recipes recipes with my amazing team! I am so incredibly proud of the beautiful photos in this book, they’re going to BLOW. YOUR. MIND!

Party in your Mouth Peppers

The Concept

Those who follow my blog or Instagram platform are familiar with my style – a mix of modern spins on traditional foods, recipes inspired by worldwide cuisine (and my travels!), and some of the classic traditional comfort foods of my youth. Totally Kosher is very much a reflection of that – a mix of approachable, family-friendly recipes, dishes for every day dinners, and festive recipes for the holidays.

Lemony Lentil Soup with Saffron

Millennial Kosher vs Totally Kosher

With the book coming out right before Passover, I’m going to ask the question “How is this book different from the other books?” ;)! Well, Totally Kosher introduces a few involved recipes for the more adventurous cook, like Pastrami-style Gravlax, Shlissel Jerusalem Bagels, Spinach Artichoke Khachapuri, and homemade Chili Crisp. Of course I “hold your hand” and guide you through each recipe, even including step by step photographs to make it easier! It also includes a chapter on traditional foods, since I’ve gotten so many messages over the years requesting recipes for the classics – like Golden Chicken Soup, Perfect Potato Kugel and Stuffed Cabbage! Totally Kosher also includes more gluten free and many allergy-friendly recipes so that they are Passover and diet-friendly. You’ll also find beautiful lifestyle photography by the amazing Lauren Volo and Naftali Marasow  with special moments that I’m so proud to share with you!

Simanim Potstickers with Pomegranate Soy Dipping Sauce

What’s in the book?

oh gosh, what’s NOT in the book?! I really tried to give you a little bit, and a lot!, of everything. From basic tools to tips and tricks, to a wide range of recipes, the book includes over 150 recipes, each with a beautiful color photo, including:

Basics of the Kosher Kitchen
I explain the basic laws and traditions in the kosher kitchen, a condensed version for those that are not as familiar with the intricacies of the kosher kitchen.

Top Ten Tools & Ingredients for the Kosher Kitchen
I share my favorite kitchen tools and the ingredients that can help transform your kosher cooking.

My Top Ten Kitchen Hacks
I’m all about the shortcuts and kitchen hacks and I include the ones I use over and over again, tried and true!

Top Ten Build Your Own Board Ideas
I love a good board for a party, Shabbat lunch and even a fun weeknight dinner. I share some of my favorites (hello Baked Potato Board, Sushi Board, even a Breakfast and Dessert Board!) including tips on how to build a board + what to include!

How I Master Dinner
Putting dinner on the table every day of the week can be daunting and I’ve taken the guess-work out of what to make for dinner with my basic plan.

Breakfast & Brunch
ohmygosh, this might be one of my favorite chapters, but seriously, can you have a favorite child? From Chocolate Cherry Granola, to Tahdig Toast with Herbed Whipped Feta & Harissa Eggs, what’s not to love? I want breakfast for dinner!

Appetizers & Finger Foods
There are so many fun and colorful recipes here that you’ll want to make for your next party! From a new Hasselback Salami variation, to the coolest spin on corn dogs that you’d never imagine – this chapter is chock full of fingers foods that you’re going to love.

Sammies & Tacos
I’m all about the carbs – just gimme a sandwich! So of course I collected my faves here from a Stuffed Boureka Sandwich to the most amazing kosherized version of a Philly cheesesteak – you’ll find great options for a hearty lunch or weeknight dinner here.

Salads
Gimme a big wooden bowl and I love to fill it up with greens and an array of colorful veggies, lots of textural components and a punchy dressing. Salads, to me, are a meal, and very much inspired by the seasons. You’re going to love my healthier spin on the broccoli salad so many of us grew up on (with a tahini curry dressing!), a Summer Slaw so fresh with an inspired dressing that won’t go bad in the summer sun, and a new age spin on Waldorf Salad with a poppy seed dressing. Yasssss!

Soups
Soup, to me, is about comfort food in a bowl and this chapter is truly exciting. From a humble lemony lentil soup to a Chestnut Latte Soup inspired by my trip to Paris, not to mention the Corned Beef & Cabbage Ramen that so beautifully graces the cover of the book… you’re gonna want that one!

Cholent with Quick Kishke

It’s Tradition!
This is new for me, because I’m all about putting my own spin on tradition. But for Totally Kosher, I really wanted to include some of the classic traditional dishes that are staples in many Jewish homes. From homemade gefilte fish, that is a treasured family recipe, to Golden Chicken Soup and cholent, you’ll have all the recipes you need to host a Shabbat meal.

Fins & Scales
I feel like fish can be intimidating to many, and I really want you to go out of your comfort zone here – so we’re talking homemade gravlax, crudo and whole roasted branzino. Get comfortable with serving fish other than salmon!

Just Wing It
This chapter is takes you around the world from a fun spin on Pad Thai to an Italian Chicken and Orzo Bake, a Yemenite-inspired sheet pan chicken and a Za’atar Turkey Roast that’s festive enough for Thanksgiving dinner!

Split Hooves
From approachable weeknight dinners like Taco Tuesday Pasta and Burger Bowls (with the most insane Umami Burger Bombs), to the perfect Cowboy Steak and Pucker Up Ribs, this chapter includes doable recipes for everyday and festive roasts for company.

Meatless Meals
You know I’m all about Meatless Mondays in my house – and I’m passionate about taking a break from animal protein. This chapter includes vegan fare like Chickpea Curry, the most amazing tofu dish and the crispiest falafel you’ve every had! There are also plenty of dairy delights that include a fun spin on latkes, an incredible shakshuka and a gnocchi that only dreams are made of!

Veg & Sides
Hearty grains, colorful veggies and flavorful fixings fill this chapter with new side dishes that complement any meal! Party in your Mouth Peppers are bold and beautiful, Herbed Farro Pilaf that packs in the greens (and flavor!) and addictive Japanese sweet potatoes are just a few of the recipes you’ll find here.

The Bakery
I’m so proud of the desserts in this book, I can’t even tell you! I feel like I’ve really evolved as a baker ever since my first cookbook, and the recipes here are reflective of that. From Baklava Palmiers to Brownie Bar Hamantaschen, and the most beautiful Harvest Bundt Cake that you ever did see. Plus cookies that will absolutely blow your mind and Kosher-for-Passover bars that you’ll never believe are gluten free!

Noshes & Nibbles
You know me, I’m all about the noshing, and we’ve got such a great collection here. From fun cocktails, to ice pops, sweet nuts and savory crackers and cracklings and jerky… so much yes.

You’re so Extra!
I’ve definitely saved the best for last, because this chapter is just WOW. So many toppings and dressings and spice mixes and confit – staples to keep in your fridge and your pantry to liven up every dish – like Soy Marinated Eggs, homemade dukkah, a refreshing twist on pickled onions, candied jalapenos and an addictive coffee rub.

How to Plan Menus
Now that you’ve got the recipes, do you think I’d keep you hanging? Here, I guide you on how to plan an actual menu without overdoing it, plus recipe suggested for the holidays.

Skirt Steak Tacos

How to Order

Totally Kosher is available for preorder on Amazon, Barnes & Nobles, Book Depository, Books A Million, Bookshop.org, Hudson Booksellers, IndieBound, Penguin Random House, Powell’s, Target, and Walmart! You can also find the book in your local bookstore once it’s released on March 21st, 2023! I am so appreciative of your preorders, which really help for the sale of the books and help the stores determine how much to order.

Baklava Palmiers

Frequently Asked Questions

Are there mostly new recipes in the book or are they from your blog?
Oh my gosh, I don’t think there are actually any recipes in the book from my blog! You’re looking at over 150 brand new, never seen before dishes!

Do the recipes use hard to find ingredients?
It’s really important to me for the kosher cook to go out of their comfort zone and experience new flavors and cuisines. So yes, there is a small portion of recipes that include ingredients like tamarind paste, pomegranate molasses, miso paste, dried chiles or orange blossom water. These ingredients are all pretty easy to find these days, and I urge you to think outside the box and try them! That being said, I recognize that in some countries, these ingredients may be difficult to get kosher, and therefore, the majority of recipes in the book use common ingredients. Additionally, some recipes offer substitutions, where possible.

What can I expect to find with each recipe?
Clear and concise instructions that are easy to follow. Many of the recipes include variations and notes on how to simplify the recipe or prepare it a different way. Recipes also include a note if they are freezer friendly (with instructions when necessary). Many recipes also include helpful tips.

Are you available for book signings and cooking demos?
Yes! I love to bring my passion for reinventing kosher foods to audiences worldwide. Email imtotallykosher@gmail.com for more information on how to book a book signing or demo in your area!

Will the book be available in stores?
Absolutely! Look for it in your local Judaica shop, Barnes & Nobles and wherever major books are sold. If you don’t see it, ask your book seller to bring it in!

What is the cover photo of and why did you pick that one?
The cover photo is my Corned Beef & Cabbage Ramen. Those that know me, know how much I love a good ramen bowl and I felt this dish really embodied what Totally Kosher is all about – unexpectedly kosher, fun and reimagined food that is colorful, flavorful and influenced by world cuisine.

Got more questions about the book? Leave a comment below or email me at imtotallykosher@gmail.com.

Lighting Shabbat Candles with my Daughters

All photos from Totally Kosher ©Chanie Apfelbaum.

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