A Simple Sunday Supper: Fagiuoli all’Uccelletto with Sausage

Posted on May 13, 2013 by sarahklinkowitz

The Inspiration: To improve on a recipe I made previously.

I made the following for Ali and Matan’s Virtual Sheva Brachot – http://foodwordsphotos.com/kosher-connection-sheva-brachot/  The recipe had not been bad, but there were elements that I was not completely happy with.

The Innovation: To recreate Fagiuoli all’Uccelletto (one of my favorite dishes!) using more ingredients that I made from scratch.

I realized that I could easily improve on this recipe by using homemade and all natural ingredients for the key components for this dish. Instead of using canned beans and tomato sauce, I used homemade sauce and raw beans that I soaked. There is absolutely nothing wrong with the way I originally made the recipe for Ali and Matan – this is more a challenge for myself. I have been working to make as much from scratch as possible, and to become more aware of using a wider variety of foods that are perhaps not as fancy or refined, but that still make a healthy and delicious meal.

My Interpretation: Fagiuoli all’Uccelletto with Sausage

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I didn’t make the sausage from scratch – that is the only part of this dish that I bought pre-made. The tomato sauce is homemade (excepting 1 28oz can of diced tomatoes per 5 lbs of tomatoes) and I pre-soaked the beans, then simmered in the sauce for several hours. The result? A delicious dinner that the entire family enjoyed. The beans were soft and had a creamy texture, the sauce was rich, full of flavor and a little chunky, and the sausage gave the dish a heartiness that was filling but not overwhelming.

Recipe for Homemade Tomato Sauce

8 lg cloves garlic chopped

6 stalks celery rough chopped

1 lg Spanish onion rough chopped

6 fresh sage leaves rough minced

1 small handful fresh tarragon leaves rough minced

8 fresh basil leaves rough minced

Olive oil for sauteing

5 lb ripe Roma tomatoes (look for ones that are bright red and only the slightest bit soft or not soft at all) cut into quarters

1 28 oz can diced tomatoes (look for a can that says Imported from Italy)

2 packages crimini mushrooms cut into halves

Salt and pepper to taste

1/4 of 750ml bottle of dry red wine ( I prefer Burgundy)

 

Heat olive oil in the bottom of a 10Qt or larger stock pot. Add garlic and onion, cook on high heat til they just start to color. Lower heat, then add celery, fresh herbs and mushrooms with the red wine, cover with lid and leave sweat for at least 30 mins, or until vegetables look more tender. Add fresh and diced tomatoes, season with salt and pepper ( use a little now, adjust later as needed) and let cook covered at a low simmer for at least 1 and a half hours. The vegetables should be tender, and there should be a significant amount of liquid in the pot. At this point, take a immersion or hand blender and blend everything into the pot together very well, til mixture is thick and mainly smooth. Cook a bit longer, about 15 mins, then turn off heat and allow to cool completely before storing away. This will make a large quantity of sauce – I filled 4 2lb deli containers.

Pre-soak a 2lb bag of Great Northern or cannellini beans in at least a 6Qt stock pot for a minimum of 3 hours. Drain water, then refill pot half way with water or vegetable stock, and 2- 2lb deli containers of tomato sauce. Cook beans at a simmer for at least 3 hours, or until beans are tender but not falling apart. Check every hour or so.

Take a package of pre-made Italian sausage (or any sweet sausage, about a 1 lb worth) and cut into coins. Brown on both sides, and cook through but take care not to overcook. Add to beans and leave mixture sit on low for about 10 mins to allow flavors to blend.  Add salt and if desired. Serve hot or at room temperature.

 

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A Family Get-Together

Posted on May 6, 2013 by sarahklinkowitz

The inspiration: A family get-together where there are dietary restrictions.

My family (Tante and Dod) have not been to visit us in close to five months. My Tante has had a bit of bad health, and thank goodness it has stabilized. However, due to her condition, she is on a next-to-no-sodium diet. Granted, I tend to be rather careful in my use of salt in general (DH doesn’t care for food that is too salty) but to cook without adding salt to food at all is a challenge for me.

The Innovation: packing in tons of flavor from seasonal produce, cooking techniques, and careful use of herbs, spices, and oils.

If you stop to consider for a second, there are numerous way to add flavor without constantly reaching for the salt shaker. One is to use fresh, seasonal produce – they have a natural, potent flavor all of their own.

Another is the careful use of herbs and spices – some herbs will compliment and even enhance the flavors of others. A discreet application of black or white pepper adds a bit of heat without overwhelming the palate. Making sure to use a good, flavorful oil (I prefer olive for almost everything except baking) and that the oil is well heated before adding your food will also bring out the delicious flavors that are already there.

Using various cooking methods, even for one meal, will also enhance the dining experience. In this meal, I baked, grilled on a grill pan and sauteed. I believe it was a success -Tante as well as the rest of the family enjoyed the food and DH even had seconds!

My interpretation: Baked branzino with olive oil, lemon juice, white wine, parsley and rubbed sage. Basmati rice with parsley and tarragon. Grilled yellow squash, carrots, and onions with thyme, tarragon and basil. Fresh haricot vert blanched then sauteed with olive oil and pine nuts

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Recipe for Baked Branzino

The measurements are approximate – use more if you make more fish and less for a smaller crowd. This recipe was for 8 fillets (the picture above being as one fillet)

Preheat oven to 350F.  Make sure your fish is relatively dry- if too wet, pat dry with a paper towel. Using a three-fingered pinch, add a scant pinch of sage to each fillet of fish, giving the entire fillet a very light coating. With sage, less is more. Add parsley after, being a bit more generous, perhaps 2 three fingered pinches.

Mix well between 1/4 and 1/2 C of olive oil, a generous splash of lemon juice and a generous splash of dry white wine in a bowl. Using a pastry brush,  dab the mixture onto the fish, making sure the entire surface of the fillet is covered.

Bake at 350F uncovered for about 20 mins, or until fish is opaque and flakes easily with a fork. Serve within 10 mins after removal from oven for very best taste.

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KOL Chicken Giveaway – What the Winner Made

Posted on April 29, 2013 by sarahklinkowitz

Right before Passover,  Food, Words & Photos hosted it’s first ever Giveaway. (It was a while ago- look here http://foodwordsphotos.com/kol-foods-a-revolution-in-kosher-meat-part-2-review-and-giveaway/ to refresh your memory.

I only had one request of the winner – please tell me what you made. I was so curious to see what another person would do with the same chicken that I received. The winner was Dena from Oh! You Cook! and this is what she has to share with us.

 

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I enjoy reading Sarah’s posts almost as well as trying out her delicious recipes.  So I was very honored when she asked me to guest post about a recipe I made using KOL chicken I won in her recent giveaway.

First, a little about moi. I am married with 3 adult children.  MiddleChild made aliyah a few years back and is proudly serving in the Nahal brigade in the IDF.  TheDaughter works for Google on the west coast (so when the phone rings at 1AM, while normal people answer in a panic, I’m thinking, it’s only 10pm in CA and 8AM in Israel) and youngerSon is finishing up his sophomore year in college, thankfully in the same time zone where theHubby and I reside.

Just like Sarah, I have a kosher blog: Oh! You Cook!   It started out as grad school term project that I continued with as an easy way to share recipes and musings with friends and relatives.  Then last year out of the blue, a publisher offered me a chance to write a cookbook!  So I can proudly say that I am a published author as well (available at amazon, barnes & noble, most quality Temple gift shops, or ask for it at your local library).

Unlike Sarah, I am a self-taught cook.  When I got married, the only two things I could make were meatloaf and Fettuccini Alfredo (not at the same meal, of course).  Not even challah, without my mother doing the kneading!  Hundreds of recipes later, I like to think that I’ve improved a tad along the way.

What little photography ability I have is also self-taught.   If you look at my earlier work (and stop laughing) you can see I have improved in this department as well, although they are nowhere near as good as Sarah’s.

Yet …

Anywhoo, back to the giveaway chicken.  Despite the heat wave, the prize package on my doorstep was extremely frozen and in perfect condition (protected by a reusable Styrofoam cooler). I picked up the first package inside labeled “Boneless Breast Fillet” and put it in the freezer.  I picked up the second package labeled “Boneless Breast Fillet” and put it in the freezer.  I didn’t read the third and just tossed it into the fridge to defrost.

 

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      NOT Basil Chicken!

A couple days later, I made Chicken Marsala for dinner, a little disappointed that the breasts looked as if I did the deboning.  However, the flavor and tenderness more than made up for it.  TheHubby, on the other hand, ate his serving despite complaining that he doesn’t like dark meat.

No, all three packages were white meat, I said.

No, this is dark meat, the Hubby responded.

Oopsies.  I had forgotten that the prize package consisted of two packages of white meat and one of dark.  Also explains why dinner looked like it did … dark meat doesn’t neatly come off the bone.

Fast forward to the end of last week, when I defrosted gen-u-ine breast fillets.  Which looked exactly what professionally boneless chicken breasts should look like.  They were larger and filleted even better than those I purchase locally, with very little fat to remove as well.

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Decided to make something a little more different this time … Thai Basil Chicken.  Unlike many recipes that use a few basil leaves for a little flavor, this one puts basil front and center.   Thai basil has purple stems, and the leaves have a hint of anise flavor.  If you don’t have an Oriental grocer nearby or don’t like anise (like me), you can use Italian basil instead.

Sambal Oelek is ground-up chili paste.  It packs a lot of flavor in 2 teaspoonfuls, but also packs a bit of a wallop, so if you are the type who thinks ketchup is spicy, use 1/2 to 1 teaspoon instead.  Or sub with a 1/4 teaspoon of pepper (coarsely ground preferred).

 

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The chicken was delicious, tender and juicy.  And, as opposed to the Marsala, this time theHubby had seconds.  He called dinner “nice” (translation:  WOW!  This chicken is a keeper!).

Thank you, Sarah, and KOL Foods!


Thai-Style Basil Chicken with Rice Noodles

Yield: 6 servings

2 Tbl. vegetable oil

1 tsp. chopped garlic (bottled okay)

3 skinless, boneless chicken breasts, cut into 1-inch or so pieces

1 Tbl. soy sauce (regular or low sodium)

1/2 cup sherry (or chicken broth)

2 tsp. powdered ginger

2 tsp. Sambal Oelek (chili paste)

1 loosely packed cup basil leaves (Thai or Italian), coarsely chopped

juice from 1 lime (about 2 Tbl.)

coarsely chopped salted peanuts, for garnish (optional)

Start up a 3 or 4 quart saucepan with water and bring to a boil.

 

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Meanwhile, heat large skillet over medium heat.  When hot, add oil, wait 10 seconds,
then add garlic.  stir continuously for 30 seconds, then add
chicken.  Let sear for a minute or two, then stir until chicken is mostly
cooked on the outside, with little spots of pink remaining.  Stir in soy sauce, sherry (or broth), ginger and Sambal Oelek.  Reduce heat and let simmer a few minutes until chicken is completely cooked through (no pink if pierced).

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Stir in basil leaves just until they start to wilt, which will happen quickly.
Divide chicken and noodles among 6 dinner plates or pasta bowls.  Squeeze
lime juice over each serving and garnish with salted peanuts, if desired,
before serving.

ohyoucook7

 

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Provencal Tomato Rice Soup with Red Snapper

Posted on April 22, 2013 by sarahklinkowitz

The Inspiration: http://frenchfood.about.com/od/soupsandstews/r/tomatorice.htm

Every week, at least once, I get an email from the lovely people at www.frenchfood.about.com. Usually when things are quiet at work, I take 10 minutes or so to look the email over. I take the chance to find recipes I want to try later, and recipes I mentally “kosher” (rework by swapping out non-kosher ingredients for kosher ones - I love the challenge!)  Then there are the recipes that get stuck in my head. Like this one. I told all my co-workers for the last month I was making this.

The Innovation: Add fish to the soup to make it a more complete meal.

I am a huge believer in complete meals. If it’s one-pot, even better, because you get all the goodness and flavor all in one place. Usually meals that are one-pot are rich in  vitamins and nutrients because they are cooked slowly. Because I was uncertain how to proceed with adding fish, I baked it separately and added it in the end. Next time, especially with a lovely, thick fillet of snapper, I will slice the fillet in pieces and add when I add the rice. If you stay with the recipe in these quantities, I believe a fillet of snapper is more than enough. I stayed true to the recipe (I always stay true to a recipe the first time, after that no promises!) except I couldn’t get dried fennel seed so I used fresh. I also doubled the amount of vegetables and added a extra 1/2 C of vegetable stock.

My Interpretation: It was a fantastic soup that my entire family (yes, everyone!) enjoyed. It was loaded with delicious vegetables, was very filling and had amazing flavor. The snapper added a rich heartiness to the soup that makes it suitable as a light main course (which was my intention) and the only difference I would make is that I would swap out the dried thyme for fresh.

A bright, vibrant soup that is filling enough to be a main course. Delicious piping hot, and suprisingly good at room temperature or even a bit cooler.

A bright, vibrant soup that is filling enough to be a main course. Delicious piping hot, and surprisingly good at room temperature or even a bit cooler.

 

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The Best Thing I Ever Ate – on Passover: Kosher Connection Challenge for April

Posted on April 15, 2013 by sarahklinkowitz

When I was given this challenge, I was more than a little unhappy.  How can I possibly decide what is the best thing I ever ate..ever?  Please, allow me to qualify the question a little! The best thing I ever ate – when? With who? Why was it the best thing I ever ate? What was it that made it the best thing I ever ate?

So we just finished celebrating Passover, and the best thing I ever ate, on any Passover, was something I made this Passover. I usually make chocolate ice cream and chocolate cake – separately.  In this house, we are all genuine chocoholics.

When trying out my new oven, however, I misjudged the temperature and the time (apparently my new oven’s 350F is a true 350F!) and I burnt the edges of the first batch of cake that I made. No matter. I just salvaged the rest of the cake, let it sit out uncovered overnight so it would get a bit dried out, and poured my ice cream mix on top.

This Passover, I also promised my family I’d find a way to make some sort of candy. With a Passover pantry limited to nuts, sugar, cocoa, sugar, cinnamon, and oil it’s a bit of a challenge.  I’d like to think I did well enough by making candied walnuts and chopped almonds.  By using a mixture of cocoa powder, cinnamon, and sugar mixed with a little cotton-seed oil, I mixed the nuts in and tossed it on a sheet tray til they smelled like they were almost burnt. The taste? A bit like caramel, and very toasted.

So, let’s see what was the best thing I ever ate on any Passover!

The texture of the ice cream cake is very reminiscent of cookie dough ice cream

The texture of the ice cream cake is very reminiscent of cookie dough ice cream



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Post Passover: So what’s next?

Posted on April 8, 2013 by sarahklinkowitz

I apologize, dear Readers, for being away for so long. Preparing for (and celebrating) Passover takes a great deal of time and energy! I also do not post over the holiday itself, so this is the first time I’ve had in the better part of nearly a month to sit down and write.

Passover was amazing. I can’t think of any other words to describe it. Working full-time and blogging take up a lot of my time, and the time over Passover was exactly what I needed. It was a time to reconnect with my family (DH works full time plus, and he didn’t work at all over Passover) cook to my heart’s content, and just relax. Sleep in late, (well, til at least 8 or 9am, which is late for me) indulge in full, sit-down meals (all made by yours truly, from scratch) and just enjoy.

So now I am here, trying to think about what I want to work on next. What’s next, dear Readers? I read cookbooks for ideas (confession time; the only time I follow a recipe to the letter more than once is on Passover when I make my cakes and ice cream!) and right before Passover I got a few that I am excited about.

Richard Olney’s Provence the Beautiful Cookbook, The Flavor Bible by Karen Page and Andrew Dornenberg and The Provencal Cookbook by Gui Gedda and Marie-Pierre Moine are my latest purchases, and I am rather excited by these. I have a feeling that in the coming months I am going to find a lot of material to work with from gaining information and inspiration from these resources.

Just in time also, as the weather is finally starting to warm, with the freshest of spring produce making its way to market. I’m really excited to get to the stores and get my hands on the fresh, delicious fruits and vegetables of the spring and summer.

I’m working with Chef Felisha Wild (www.ourdailysalt.com) on building a custom blech for my new stove top (its the copper piece on the stove top -see http://en.wikipedia.org/wiki/Blech for more details) because the one I have does not sit right anymore because of the burner locations. More about this in another post. She makes the most fantastic things, simply by re-purposing materials like wood and metal, and I want to ask her more about what she does.

There is a Kosher Connection Challenge or two coming down the pike (there’s one every month) and Shavuot is also on the way! Time for me to brush up on my dairy recipes.

What else should be on this list?

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KOL Foods: A Revolution in Kosher Meat Part 2 – Review and Giveaway!

Posted on March 13, 2013 by sarahklinkowitz

Thank you, KOL Foods, for providing me with the meat used in this recipe. A special thank you to Hadassah Sabo Milner (Social Media Specialist of KOL foods) for her assistance and guidance. KOL poultry hashgacha is OU and CHK (Crown Heights) certified.  Before using any product that you are unfamiliar with regarding certification, please consult your personal Rabbinical authority. I have been given product by KOL Foods, and have not been compensated financially.

Special mention to Melinda Strauss of Kitchen-Tested for the edit on the first photo and for her assistance in fine-tuning the re-interpreted recipe!

The second part of this article is a review of the delicious bone/skinless chicken cutlets that I was given a chance to try. The cutlets were extremely clean, free of fragments of bone and cartilage, and with very little extra fat. Each cutlet was very large, and I was very pleased with this – a larger cutlet lends itself to a wider range of preparations.

I chose to do a Chicken Basquaise. Traditionally, as with many classical French recipes, the meat that is used is on the bone. I felt the cutlets were so large that I could treat them in a similar manner that I might treat bone-in, skinless cutlets.  I got the inspiration for my recipe from here: http://frenchfood.about.com/od/maindishes/r/chickenbasqu.htm

My interpretation of Chicken Basquaise - I subsituted smoked turkey for ham, and Italian peppers for green bell peppers.

My interpretation of Chicken Basquaise – I subsituted  chopped smoked turkey drumstick for ham, and Italian peppers for green bell peppers. Thanks goes to Melinda Strauss of Kitchen Tested for the photo edit!

Here is my interpretation of Chicken Basquaise:

4 KOL Foods large chicken cutlets (skinless/boneless) about 1 1/2-2 lbs

Leaves from 4 stems of parsley, minced fine

1 C extra virgin olive oil

2 C flour

2 tbsp spiced paprika

1 tbsp Salt

2C chicken stock (I used broth leftover from my Shabbos chicken soup)

2 tbsp black pepper

3 cloves garlic, minced fine

3 red bell peppers, small dice

3 Italian peppers, small dice

2 smoked turkey drumsticks, meat chopped into bite size pieces

Salt and pepper to taste

Marinate the cutlets in the olive oil, parsley and garlic for a minimum of 1 hr.

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Mix the flour with spiced paprika, salt and paprika. Heat a Dutch oven on the burner on high and when very hot add a bit of olive oil and your chicken pieces, searing on both sides for about 5-7 mins per side depending on thickness of cutlet. Lower flame to medium low and add smoked turkey pieces and chicken stock.

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Simmer for 15 mins, then add pepper pieces. Simmer entire mixture 15 mins, or until pepper pieces are soft but not mushy. Care must be taken not to overcook peppers.

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Meal is done when chicken is cooked entire way through, and peppers are slightly soft but not mushy. This dish is best served immediately. Leftovers can be reheated in the oven and are excellent the next day.

Now for the best part of the article: Food, Words & Photos first giveaway ever! Ready?!

 

a Rafflecopter giveaway

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KOL FOODS: A Revolution in Kosher Meat

Posted on March 4, 2013 by sarahklinkowitz

Thank you, KOL Foods, for providing me with the meat used in this recipe. A special thank you to Hadassah Sabo Milner (Social Media Specialist of KOL foods) for her assistance and guidance. KOL poultry hashgacha is OU and CHK (Crown Heights) certified.  Before using any product that you are unfamiliar with regarding certification, please consult your personal Rabbincal authority. I have been given product by KOL Foods, and have not been compensated financially.

I believe I can safely posit the theory that there has never been a time in modern history where a person needed to be so concerned for what went into their food, especially their meat, poultry or fish. Nor have we ever been so aware of the conditions that the animals are raised in, as well. Considering both of these topics, in my opinion, is something that gives me a great deal to contemplate.

While kosher meat is not as harmful to a person, the animals themselves, or the environment as non-kosher (in terms of how the animal is raised, what it is fed, and how it is slaughtered) there is most certainly room to argue if kosher meat does all in its capabilities to both animal and customer.

I sometimes wonder about that. Compared to the way non-kosher animals are slaughtered, shechita is far and away the kindest way to end an animal’s life. As concerned as we are to ensure our animals die humanely, do kosher meat companies also show the same level of care that they live just as humanely?  I know of one company that subscribes to this theory whole-heartedly.

KOL Foods is starting, in my opinion, a quiet but growing revolution in kosher meat, poultry and fish. In a world where additives, injections, corn enhanced feeds and feedlots are the norm, KOL  Foods is leading the charge in the opposite direction.  Their animals are grass fed throughout their entire lives, kept on pasture, and never injected with a single foreign substance. In other words, the animals are raised the way G-d intended them to. And they are slaughtered the same way. It’s a completed cycle, and one that I would be happy to support.

There are all sorts of food ‘movements’ out there – locavorism, farm to table, nose-to-tail. How about adding ‘completely humane’ as well to that list? I believe we should.  I actually got a chance to see if KOL Foods lived up to the hype. The difference in the taste, quality, and overall treatment of the end product is startling in the very best way. I tested both their boneless/skinless chicken legs and their boneless/skinless chicken breasts. To start, I was stunned at the chicken legs – they were entire chicken legs (thigh and drumstick) completely boned out and they were clean. When I say clean, I mean there was little residual fat from the skin, there were no tendons, and no bones or cartilage. The meat itself  took the marinade fantastically, and the taste at the end gave new meaning to the expression ‘it tastes like chicken.”

The chicken cutlets I shall discuss in my next post on KOL Foods- where there will also be the very first ever giveaway for this blog! One lucky reader will win exactly what I tested – a pack of KOL Foods dark chicken fillets and 2 packs of boneless/skinless chicken cutlets! But let me not get too far ahead of myself here- don’t you want to see what I made with my dark chicken fillets?

 

French Style Braised Dark Chicken Fillets with Crimmi mushrooms, white potatoes, onions and fresh herbs.

French Style Braised Dark Chicken Fillets with Crimini mushrooms, white potatoes, onions and fresh herbs.

 

Recipe for French-style Braised Chicken Legs

Ingredients for Marinade

1 package (1.5 lbs approx) KOL FOODS boneless dark chicken fillets

5 sprigs fresh rosemary

6 stems of fresh sage

4 cloves fresh garlic

Salt and pepper

1/2 C of Extra-virgin olive oil

Marinade:

Take 5 sprigs of rosemary, 6 stems of sage, 4 cloves of garlic , 1/2 C of EVOO, a handful of salt and pepper and the chicken thighs and combine.  Cover and leave sit in fridge for a minimum of an hour.

 

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For the Stew:

1 package KOL FOODS boneless dark chicken fillets, pre-marinated (see above)

1/3 C Extra-virgin olive oil

1 medium Vidalia or Spanish onion, cut medium dice

1 bunch celery, cut medium dice

3 large white potatoes, quartered lengthwise and cut medium dice

2 10 oz packages of crimini (baby bella) mushrooms, cut in half

4 fresh garlic cloves, finely minced

3 stems fresh sage, finely minced

4 Gefen frozen cubes of basil

5 Gefen frozen cubes of parsley

1 1/2 C good red wine ( I used Kedem Burgundy Royale so that or better)

Salt and pepper to taste

 

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Take a 5Qt or larger Dutch oven or stock pot with a tight fitting lid and heat well. Add your pre-marinated dark chicken fillets, searing them for about 3 mins per side. You do not want to completely cook them, just get a bit of golden brown on outside. Remove from pot and set aside.

Using the drippings from searing, add the oil, keeping your heat medium to high. Add onions, garlic and celery, cooking for a few minutes til onions start to become translucent. Add remainder of vegetables, herbs and spices and cook for approx 10 mins this way, then re-add chicken pieces.

 

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Cook for about 50 mins on a low to medium temperature, stirring occasionally. Meal is done when you can cut the chicken into smaller pieces with a wooden spoon and potatoes are fork-tender.

Please visit http://www.kolfoods.com/ for information on their wide range of completely free-range, organic products.

 

 

 

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Manischewitz Gets a Gold Star

Posted on February 26, 2013 by sarahklinkowitz

Special thanks to Courtney Manders of Bender Hammerling  for the products I sampled! All opinions are my own – I received product to sample, no financial compensation.

Several years ago, the only things I associated Manischewitz with the following: overly sweet kiddish wine, matzo, and jarred gefilte fish.

In the past few years the list came to include TamTams and Passover macaroons.

This past year, the list expanded to canned meat gravies and boxed broth.

Now, it seems that Manischewitz is determined to shatter the glass ceiling it found itself under, especially in the taste category.  And for this, they get a gold star.

 

Some of the newest products in the Manischewitz Gluten-Free/Passover line

Some of the newest products in the Manischewitz Gluten-Free/Passover line

 

I (and my family) recently sampled the following products: Magic Max’s Chocolate Chip Passover cereal, Gluten-Free Crackers, Almond Butter, and Guiltless Gourmet Cashew and Almond bars.

DH liked the cereal dry (” Hey, that’s not bad”- high praise from him indeed. DS7 loved it( “This is my favorite cereal – please don’t give any to the other kids. I want it all for me) DS3 liked the taste and the character on the box. (“I want the star cereal, Mommy)

DH and I both tried the Guiltless Gourmet nut bars. I liked the cashew one: my only thoughts were a) there should be more cranberries and b) something needs to added so it doesn’t break into pieces inside the wrapper, before I even opened it.  DH liked almond one – he thought the cashew one was a bit sweet. I disagreed – I thought the almond one was sweeter, and I felt that it needed something more to break up the nuts – raisins, perhaps.

Where DH and I agreed: the almond butter and Gluten-Free Crackers. Breakfast one morning was DH and I, leaning against the kitchen counter and eating the crackers straight from the box, dipped into the almond butter straight from the jar. We agreed we’d do that again – it was that good. Even plain, the Gluten-Free Crackers were very good. Not too heavy, a little taste of salt, and I could imagine eating them with a variety of toippings.

To conclude: Don’t underestimate Manischewitz. Go to www.manischewitz.com/ to see their full product lines.

 

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Purim 5773 at the Klinkowitz’s

Posted on February 24, 2013 by sarahklinkowitz

Just a pretty quick post – today was super busy and fantastic fun. I just want to share something that I was thinking about – and of course what I was cooking!

So Purim, we all wear masks and costumes.   I think it’s also a time, if you look closely enough, you can really see who people are behind their masks.  For me, I felt like this Purim I truly lived as I was meant to, for this jam-packed day. I dressed up (or down, I guess) -  teal blue and white tie dyed hoodie, down-to-the-floor skirt and neon green Crocs. But I lived as I always wanted – in a way I removed my masks, so to speak.

Up at 5am to start marinating and prepping, 7am getting the men of the house (DH and the 2 boys)  out the door for megillah. 8am starting cooking class 101 (and cooking for first seudah) just my girl and me. 10.30 found Daughter and me at the Ladies Megillah reading at the house of my first floor neighbor (her husband does this every year.) First seudah ready and served by 10.45.

 

From top: Crispy Beef Kreplach, Ratatouille with Dark Turkey Stew meat, Roasted White Baby Potatoes with Sage, Parsley and Thyme

From top: Crispy Beef Kreplach, Ratatouille with Dark Turkey Stew meat, Roasted White Baby Potatoes and Mushrooms  with Sage, Parsley and Thyme

 

By noon, we were ready for a nap, and by 2pm I was up and cooking again! By the time all the shalach manos were delivered, kids came around for candy and tzedakah for their yeshivos, and DH and the boys went to shul for Mincha it was 5pm.

Time for the second seudah!  I would share it with you, but I can’t just yet – check back here in a week or two for more details on what I served and a fantastic giveaway (the first EVER!)

It’s 6.30pm now. DH collected almost $200 for his tzedaka of choice, DS almost 7 collected $60 for his yeshiva, the younger two stuffed themselves silly with candy, and I don’t know about you but I’m ready for a teensy little drink!

 

 

 

 

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