Chocolate Magic

_MG_9149When you get tired of macaroons but want a quick Passover dessert-almost as fast as opening a package- try this from Margaux Laskey of the New York Times. My husband , who is not a big dessert eater, finished the entire cake. This cake would also work at any time of the year. It’s truly magical, gluten-free, and should take no more than 5 minutes from start to finish. Continue reading

Passover: from soup to…

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Passover is just around the corner. This year, of course, the question of “ why is this night different from all other nights?” takes on a new meaning.

One thing I’ve found is that there is more cooking going on. People are creating foods from scratch especially baked goods and soups.

The following recipes are good for Passover and some are great during the rest of the year, too. Continue reading

Kitchen Therapy

90898907_10157093345801370_8068704009566814208_oThese are unusual times. We usually active-even frenetic-individuals are stuck inside. Our calendar pages are blank or filled with strike outs for cancelled events.

We need to rediscover and reinvent ways to make the time pass. Stores report that sales of puzzles and games, personal exercise equipment and craft supplies have risen.

The market shelves are bare of flour, sugar and other baking items. As my daughter, the baker says: when stuck inside, the baking genes become dominant.

We have reverted to the activities that our parents and grandparents used to pass the time.

Here are some easy recipes for when that cooking gene strikes. They can all be made from kitchen staples. Don’t be afraid to substitute if one ingredient is not available. BATAYAVON!

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It’s Hanukkah Tonight

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It’s not too late to plan a special Hanukkah meal with proven recipes from the Shomrei kitchen.

Food for Hanukkah has traditionally been fried in oil to recall the miracle of the small cruse of oil lasting eight days. Today’s more health conscious diets preclude eating a lot of fried food so here’s a “Kosher Southern-Style” oven fried chicken recipe courtesy of Jamie Geller (jamiegeller.com) Continue reading

Cool as a …

imagesMaybe you are some of the lucky ones who live in old houses but have air-conditioning. I’m not.

The last thing I want to do none of these beastly hot, humid days we’ve been having is to do REAL cooking.

Cucumbers seem to be the perfect main dish, accompaniment or ingredient for summer meals.

By definition, gazpacho is a cold tomato based Spanish-style soup made with vegetables and spices. But there’s no reason other vegetables can’t be adapted to the same type of soup. This cucumber gazpacho is refreshing and incredibly easy to make as are most recipes from Jamie Oliver. No cooking involved. Continue reading

Food for Warm Seasons

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As we transition into full summer when no one wants to spend too much time in a hot kitchen, quick and tasty food is called for.

How about a nice crisp salad with a super easy bleu or blue cheese dressing? This is perfect on iceberg lettuce which seems to be making a comeback or on crunchy romaine. Recipes from The Genius Kitchen never seem to fail. Continue reading

Vegan for All

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It seems like ages since I’ve shared recipes with the Shomrei community. Travel, Passover, Kiddush prep got in the way. Finally here are some new ones to try. By plan or coincidence they are all vegan friendly.

But first I must rhapsodize about the delicious paella I sampled in Barcelona. There are probably as many versions of paella as there are cooks. However, traditionally, paella is a mixture of seafood, poultry, perhaps sausage, and seasoned with saffron and other herbs and spices. It’s served over rice which often has green peas mixed in.  Not the dish for kosher or seafood avoidant diners.

But I had the most delicious asparagus and mushroom paella at a friendly restaurant on the beach. It was as good as any could have been, well-seasoned, easy on the eyes and the tongue.  What follows is an approximation of what I was served on that rainy evening by the sea. Continue reading

Seder Eats

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What a treat!  On Sunday a large group of females aged just months old to life experienced seniors joined to celebrate a pre-Passover seder. Hearing the voices of women raised in song and conversation, watching women think what freedom means to them personally, listening to the youngest women ask the Four Questions, recalling our female ancestors-(sadly many of us no names beyond our mothers’), enjoying a Passover meal with nary an ersatz ingredient in any dish…a lovely evening.

Look no further than the recipes for the food served at Shomrei’s Women’s Seder if you want something new and tasty for your seder dinner. Thanks to Lynne Kurzweil for planning this healthy, delicious, and unique meal. Continue reading

How to Eat like Queen Esther

Hortus_Deliciarum_1190Queen Esther must have had good taste. It was a pleasure to see how many people enjoyed the Persian style kiddush.

Here are recipes for some of the dishes that were served so that you, too, can dine like a queen…or king.

Chick pea spinach stewQueen Esther’s Stew ( chick peas and spinach) appeared in a previous Shomrei Week. You can find the recipe by clicking on or Googling “Queen Esther’s Chickpea Stew”

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