Author: chanie

Creamy Pareve Mashed Potatoes

With Thanksgiving just a few days away, what’s a kosher girl to do? Those turkey drippings have got to be sopped up by something. Enter my perfect pareve mashed potatoes – creamy, fluffy and oh so delicious. Traditionally, butter and milk are used to bind the potatoes, while some include sour or cream cheese for added creaminess. With turkey as the main component of Thanksgiving dinner, dairy is not an option. Of course margarine, soy milk and toffuti cream cheese/sour cream can do the trick, but you’ll be left with an overwhelming taste of soy. I know some people who use mayo, but that just doesn’t work for me. Instead, I opt for a healthy dose of olive oil to bind the mixture, while chicken stock stands in as a flavorful creamer. The results are lighter, yet still smooth and delicious (which leaves room for the smorgasbord of calories awaiting you).

Now that you’ve got your mashed potatoes nice and creamy, it’s time to talk about add-ins. When I was growing up, my mother never made mashed potatoes without a side of caramelized onions. Not surprisingly, that’s my go-to every time. Still, there are some other options out there, so go ahead and mix up your favorite version.

– spices: garlic salt, smoked paprika, curry powder, lawry’s seasoned salt
– pepper (some people like to use white pepper so the potatoes don’t have black flecks)
– fresh herbs: oregano, parsley, basil, cilantro, thyme, rosemary
– caramelized onions and/or mushrooms
roasted garlic cloves
– horseradish or wasabi
– chipotle or poblano chilies
– lemon juice and/or zest
– sundried tomatoes
– pesto or tapenade
– spinach
– chives
– truffle oil
– mustard

Have you got your own version of pareve mashed potatoes that you’d like to share? Tell us about it in the comments below!

Post a Comment

Vintage Buttons Earrings

Lets get crafting! It’s been a while since I posted a craft on my blog, and I’m super excited about this easy way to turn basic buttons into beautiful jewelry!

Buttons are a versatile and inexpensive embellishment that adds a custom touch to clothing, pillows, jewelry, shoes, and more. They can be found in thousands of colors, prints, and materials, opening the door to endless possibilities.

Recently, I began expanding my button collection. When I saw these exquisite vintage buttons on Etsy, I knew I had to do more to them than throw them into my button jar. Turning them into earrings was the perfect way to showcase their beauty. So, the next time you feel like throwing away an old blouse, take a second look at the buttons! You may just find yourself a new pair of earrings!

Some other great ways to use up old buttons:

embellish hats
embellish hairclips
decorate a giftcard
use for scrapbooking
make button napkin rings
decorate a picture frame
update an old pair of shoes
create artwork for kids rooms
glue them to magnets or thumbtacks

How do you recycle old buttons? Share your crafting ideas with me!

Post a Comment

Hasselback Sweet Potatoes


Hassleback potatoes are the Swedish version of a baked potato, and are named for Hasslebacken, the Stockholm restaurant where it was first served. Traditionally, hassleback potatoes are made with white potatoes and are sometimes stuffed with garlic cloves. I came up with this sweeter version, using thin slices of apples, and topping it off with some sweet maple syrup and a sprinkle of brown sugar. The sweet potatoes came out soft on the inside, and crispy on the outside while the apples caramelized and crisped around the edges. With the autumn colors, rustic styling, and sweet taste, hassleback sweet potatoes make the perfect accompaniment to your Thanksgiving feast!

Post a Comment

Kosherfest 2011 Top Ten

Have you entered to win the Kosher Revolution cookbook? Click here for details about our giveaway!

Kosherfest is the largest kosher-certified food trade event in the world and is a must for anyone in the food industry. From suppliers and distributors to publishers and editors, Kosherfest covers every spectrum of the kosher marketplace. Last year, on my first visit to kosherfest, I met Jamie Geller of Quick & Kosher fame. I remember mentioning to her how my husband was encouraging me to start a blog. A year later, I met Jamie again, but this time, I had a businesscard in hand. It was such fun meeting & greeting many of my fellow bloggers, and I enjoyed sampling all the new kosher food products on the market.

So, I thought I’d let you in on some of the exciting new kosher products. Here is my TOP TEN list of favorites from Kosherfest 2011.

1. Moses Date Vodka (regular vodka pictured). Delicious, smooth, sweet flavor.
Moses Vodka
2. Jack’s Gourmet Turkey & Apple-Cranberry Sausage. Perfect for Thanksgiving!
Jack’s Gourmet
3. Rice Bites in regular, garlic and bbq flavors. Crunchy, tasty and gluten free.
4. Mimiccreme non-dairy cream substitute made from nut milk. Gluten/soy free.
Mimiccreme
5. Tishbi passionfruit champagne preserves. Winner, new product competition.
Tishbi Wine Jellies
6. Absolute Fruit Coconut Sorbet. Best I’ve ever had. Also available in their natural fruit shells.
Brothers Int’l Desserts
7. Bamba Halva peanut snack with sesame cream filling. Winner, new product competition.
8. Chozen Ice Cream. I really wanted a taste but not cholov yisroel. Flavors: Ronnies Rugelach, Matzo Crunch, Coconut Macaroon, Chocolate Gelt, Chocolate Babka, Apples & Honey. Parve flavors in development.
Chozen
9. Simply Bar has 16g protein and 160 calories! Low GI, dairy & gluten free. I like the cinnamon flavor.
Simply Bars
10. Next Organics chocolate covered dried cherries, apricots and bananas. Unbelievably Delicious!
Tropical Valley Foods

Post a Comment

Kosher Revolution Cookbook Review + Bonus Recipes & Giveaway!

The Kosher Revolution by Geila Hocherman & Arthur Boehm is more than just a cookbook, it’s an education. With formal training using nonkosher ingredients, Gila attempts to revolutionalize traditional kosher cooking and elevate it into modern and sophisticated cuisine. Using groundbreaking techniques, she guides you in converting any recipe into a kosher one. In Chapter 1, you’ll learn Gila’s revolutionary subbing techniques to match the flavor and texture of any dish. The following chapters will take you on a culinary journey through international kosher cuisine. Recipes like Duck Prosciutto, lentil soup with “ham” and surimi crab cakes, are a lesson in using the “kosher revolution” approach. Other recipes such as Peshwari Challah, Onion-Stuffed Knaidlach, and Chicken Livers with Warm Cognac Vinaigratte elevate traditional kosher cuisine into gourmet fare that is anything but ordinary. Many of the recipes guide you in exchanging one or more ingredients to create a a meat, dairy or pareve version. In addition, an indispensable ingredient-exchange chart is included at the end of the book, as well as a list of shopping sources. With 95 recipes, countless tips and invaluable wisdom, this cookbook is a must-have for foodies everywhere, kosher and non-kosher alike.

We are giving away one free copy of The Kosher Revolution Cookbook. To enter, share with us your ideas on revolutionalizing kosher cuisine in the comments below. How do you up the ante on traditional kosher dishes? A winner will be chosen at random on Friday, November 11th, 2011.

{Update, November 11th, 2001: the winner of the Kosher Revolution cookbook giveaway is…drumroll….Leah Abraham! Congratulations Leah!}

BONUS RECIPES

 

 

 

 

Post a Comment