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September 28, 2016 / 25 Elul, 5776

Posts Tagged ‘package’

The Taste Of Water

Monday, April 16th, 2012

“May I please have the water?” my older sister asked from across the table.

I passed the heavy container of Poland Spring water across the table to her.

Honestly, though, I could never understand why she likes water so much. Water has no sugar, no taste and no color. No wonder water can (sometimes!) be obtained for free!

To me water was always something you drank during the summer when you had to because you were about to dehydrate. But both my sister and my father drink enough water  to actually develop a taste and a preference for different brands. To them, each brand of water is different from all others. To me, tap water mixed with syrup is just fine.

This summer my indifference to water was challenged as I spent 3 ½ weeks in the Holy Land. There, the only thing anyone ever drinks is water. The way I saw it, there were 3 choices: Mei Eden, Ein Gedi, and traditional tap water. And if you were camping out up north, spring water from the sink became an option as well. I suppose that water backpacks are synonymous with Israel for a reason.

I was warned not to drink Israeli tap water. They told me it would be hard on my American stomach. I defied orders, though, and drank it with Petel syrup. That was during lunchtime. But mostly, I stuck to Mei Eden water, since that was what I saw in every store I shopped. I drank it on tiyullim or whenever I was outside and really thirsty, which was quite often.

On one tiyul my tour group took, we went up north and stayed overnight at a pleasant, cozy lodging. The word went around, “Fill your water bottles up from the sink; the water comes straight from the well!” I wasn’t really sure what that was supposed to mean, but it sounded like something I didn’t want to miss. If I remember correctly, I actually took their word for it and listened.

On another Sunday, we planned a trip to Ein Gedi, a trip which required an unusual amount of water in order to sufficiently hydrate our systems. In honor of this tiyul I purchased a 2 liter bottle of Ein Gedi water –

And what do you know? I tasted a difference! Ein Gedi water was actually different from Mei Eden water!

A few weeks later, upon my return to the USA, I stuck my cup under the faucet for a cool drink of water. I spat it out and discarded the cup. The water was unpalatable!

At that moment, it occurred to me: in order to develop a taste for something you’ve got to expose yourself to it. You’re not going to know the difference between one water and the next if you don’t know water. I mean, really, who ever heard of making a fuss over colorless, tasteless liquid? Who cares which colorless, tasteless fluid you buy?

Until you’ve gotten down on your hands and knees for an intense analysis, careful observation is looked down upon as senseless and boring. The difference between one halachic opinion and the next is a matter of obsession to one who doesn’t know. As long as there are Hebrew words on the package, it’s Kosher. To read the label too?! It’s all the same!

People with whom you aren’t really acquainted are easily categorized into community and type. Oh, them? – when you don’t know them, they’re all the same!

Scrutiny is an advanced level; you’ve got to have a Ph.D if you want to dissect. It’s the general picture that comes first; “nuances” come later.

So, beginning with step 1…It’s as simple as ABC!

Acquire Basic Comprehension…because if you don’t know it, you can’t love it!

Esther Michelson

Easy Weeknight Dinners – Grown-Up Grub The Whole Family Can Enjoy!

Wednesday, November 2nd, 2011

Now that my son has graduated from mashed entrées of sweet potatoes and carrots to grown-up grub, it’s back in the kitch for me! Farewell to the days of slacking off by serving frozen pizza and cold cut sandwiches for dinner. I may be a foodie; however, after a long day of juggling work and taking care of my son, a mom needs a break! Since take out and frozen dinners no longer make the cut, I have been on the hunt for easy weekday meals that taste great and are quick to whip up. Below are some of my fave dishes to serve for supper that guarantee no leftovers.

Meat Sauce

My son loves to nosh on pasta, my husband is a fan of meat and this recipe takes less than 30 minutes to prepare, which makes this dinner a win win for the whole family! This recipe is great way to sneak in whole grain pasta because the sauce is thick and flavorful and will cover up the taste if your kids are not fans of the healthier carb.

Ingredients: 1 box of rotini pasta 1 onion, diced 3 cloves garlic, diced 1 red pepper, cut into strips 1 lb. ground beef 1 can of diced tomatoes 1 small can of tomato sauce 1/4 cup ketchup 1/4 cup of sugar 2 tsp each of salt, pepper, paprika, garlic and oregano.

Directions:

Prepare pasta as directed on box. While the pasta cooks, fry up the onions and garlic in a pan. Once golden add the strips of pepper. Cook until soft and tender. Then add the beef and brown until no longer red. Once that has cooked add the can of diced tomatoes and the tomato sauce, the ketchup, the sugar and spice with: salt, pepper, paprika, garlic and oregano. (I sprinkle in about 2 teaspoons each and taste to see if more is needed) Let it simmer for about 5 minutes then combine with pasta.

Crunchy BBQ Chicken Fingers

The best way to get your kids to finish their dinner is to serve them something they can eat with their hands! When I want something crunchy and fast, this is the dinner I will make. Everyone loves it and it’s great as leftovers the next day for chicken salad or served in a sandwich.

Ingredients: Boneless chicken breasts cut into strips 1/2 cup of mayo 1/2 cup of BBQ sauce Flavored bread crumbs (I use Pereg’s Mexican flavored bread crumbs)

Directions:

Combine the mayo and the BBQ sauce in a large bowl. Dip the chicken strips into the mixture, then coat with the bread crumbs. Arrange the chicken strips onto a baking sheet and bake covered on 350 for about 45 minutes or until cooked. This can be served with mashed potatoes or rice and couscous. Add a veggie such a broccoli or corn and you are all set!

 

Tuna Noodle Casserole:

Lately my husband has been craving his mom’s tuna casserole. Since my son is a fan of pasta, I figured I would make both the men in my life happy by surprising them with this dish for dinner! My sister-in-law Sarrit and I experimented with my mother-in-law’s original recipe until we came up with this version that is the definition of comfort food at its best.

 

Ingredients:

1 bag wide noodles, boiled and drained according to package directions

Jewish Press Staff

Wonder Detergent

Thursday, September 16th, 2010

Last week, I bought a new brand of detergent.

 

It promises to remove all stains, even those stubborn, impossible to remove ones–or your money back. Guaranteed.

 

Amazing, huh?

 

I couldn’t even wait to get a stain, to try it out. And with a family of a bunch of kids, I didn’t have to wait very long.

 

You know what? It really does work wonders. Chocolate, grass, even lipstick-it takes them all out. Effortlessly.

 

But after a few washes, I noticed something else about my wonder detergent. As good as a job as it does, it also dulls the color. The shirts are no longer as bright. They look kind of worn out. Used.

 

             I guess I shouldn’t have expected more.

 

But imagine if you could find a detergent that at the same time as it removes the stains, also makes the colors look brighter, more prominent. And better yet, even makes the fabric look newer, not worn, but stronger, improving the texture of the material. Not only as good as new-but even better!

 

            Impossible? Probably.

 

But there is a wonder gift that G-d gave our world.

 

It’s got a brand name called teshuvah, repentance. Not only does teshuvah remove the stain of sin from the fabric of our souls, it actually makes our souls sparkle even brighter. By making us aware of how stained we’ve become it propels us to invest more energy and effort into strengthening our bond and connection with G-d. And that makes us look even better than ever.

 

Imagine going through the wash cycle, and coming out looking even newer and brighter. Sounds too good to be true?

 

Now there’s something to package.

Chana Weisberg

Wonder Detergent

Thursday, September 16th, 2010

Last week, I bought a new brand of detergent.

 

It promises to remove all stains, even those stubborn, impossible to remove ones–or your money back. Guaranteed.

 

Amazing, huh?

 

I couldn’t even wait to get a stain, to try it out. And with a family of a bunch of kids, I didn’t have to wait very long.

 

You know what? It really does work wonders. Chocolate, grass, even lipstick-it takes them all out. Effortlessly.

 

But after a few washes, I noticed something else about my wonder detergent. As good as a job as it does, it also dulls the color. The shirts are no longer as bright. They look kind of worn out. Used.

 

             I guess I shouldn’t have expected more.

 

But imagine if you could find a detergent that at the same time as it removes the stains, also makes the colors look brighter, more prominent. And better yet, even makes the fabric look newer, not worn, but stronger, improving the texture of the material. Not only as good as new-but even better!

 

            Impossible? Probably.

 

But there is a wonder gift that G-d gave our world.

 

It’s got a brand name called teshuvah, repentance. Not only does teshuvah remove the stain of sin from the fabric of our souls, it actually makes our souls sparkle even brighter. By making us aware of how stained we’ve become it propels us to invest more energy and effort into strengthening our bond and connection with G-d. And that makes us look even better than ever.

 

Imagine going through the wash cycle, and coming out looking even newer and brighter. Sounds too good to be true?

 

Now there’s something to package.

Chana Weisberg

Tampering With Traditional Fare

Wednesday, June 2nd, 2010

I sometimes — ok, often — envy my friends who cook daring, exotic dishes and throw crazy things like fruit into veggie salads.  Innovative stuff like that doesn’t go over so well in my house.  I can prepare it, but Hubby will stare down at the unfamiliar thing on his plate with suspicious distaste.  He’s a creature of habit, even more so a creature of tradition.  Not only does he want to eat the same things, he wants it prepared in the most traditional way.  To him, it’s not really Shabbos without classic gefilte fish and chicken soup.  And even when its 99 degrees outside, steaming hot cholent and potato kugel better be on the menu. 

 

 Defending this bias with his favorite phrase “well, that’s how I had it growing up ” he will insist on chopped liver, even when there are a dozen other sides on the table.  Garden salad should be served sans dressing, with multiple bottled dressings standing alongside the salad bowl ‘cuz, “that’s how I had it growing up ”  (Never mind that whenI was growing up, bottles on the table were worse than elbows.)  Even the salad itself should be boring, made with iceberg lettuce.  ICEBERG!  No colorful fruit slices, exotic greens, toasted nuts or onions of any color except white, in this nostalgic salad of his childhood. 

 

Listen, I will gladly love and honor Hubby forever, but I go off when he begs for gefilte fish out of a jar, because .  Granted, he prefers my homemade version – as long as it’s plated exactly the same way as it was when he was growing up – but those jellied fishballs are his unerring default.  To tell the truth, I developed my own addiction to the taste — especially to the jelly itself – but eventually it seemed just too easy.  My grandmother probably went fishing herself for the carp or whatever fish you use to make gefilte fish from scratch; how can I just open a jar?  Yet when I was a new bride – and all thumbs in the kitchen — I stocked up on this wondrous stuff, knowing that it could last unrefrigerated in my pantry until our 50th wedding anniversary.  When friends and relatives would come over to our apartment, Hubby would say, “You have to see this,” and show off our cupboard filled like an aquarium with jars of gefilte fish.  Go figure. 

 

But ever since I learned to cook, I got restless.  More than restless, I got gutsy.  I wanna try new tastes, new ingredients, unusual combinations. 

 

Here is a recipe that takes conventional fare — and adds a few surprises!

 

 

Beef Sukiyaki with Noodles

 

The name says it all!  As far from standard kosher cooking as you can get.  Bring it on!

 

This recipe is adapted from Food & Wine magazine. It called for sake, a traditional Japanese wine fermented from rice; I substituted white wine, as it is hard to find kosher sake.

 

Prep: 9 min, Cook: 15 min, Yield: 8 servings

 

Ingredients:

1 cup soy sauce 1/2 cup white wine 1/2 cup seasoned rice vinegar 4 tablespoons sugar 2 pounds pepper steak strips 3 tablespoons olive oil, divided 2 medium onions, sliced 5 scallions, sliced 1 (6-ounce) package sliced portobello mushrooms 1 (7-ounce) package baby spinach leaves 1 (16-ounce) box fettuccine, cooked according to package directions

 

Preparation:

Mix soy sauce, wine, vinegar and sugar in a small bowl until sugar dissolves; set aside.

Rinse pepper steak and pat dry.

Heat 2 tablespoons of oil in a large, deep skillet over medium heat. Add pepper steak and saut? for 2 to 4 minutes, until almost cooked through. Remove from skillet and set aside.

Add remaining oil to skillet and saut? onions, scallions and mushrooms for 5 minutes.

Add spinach and cook for 1 minute, until wilted.

Return pepper steak to skillet with vegetables and add 3/4 of the soy sauce mixture. Bring to boil. Reduce heat and simmer, uncovered, for 1 minute.

Place meat and vegetable mixture in a large warm serving bowl. Add fettuccine and toss. Drizzle with remaining soy mixture before serving.

 

Tips:

The word yaki means “saute” or “grill” in Japanese. The best beef for sukiyaki is a cut that has lots of fat but is still very tender. For a splurge, ask your butcher to slice top chuck French roast into pepper steak-like strips.

Jamie Geller

Always Room On The Shabbos Table

Wednesday, November 25th, 2009

It’s time for the next chapter in the re-education of kosher cooks. First came correctly pronouncing quinoa, incorporating edamame into salads and soups, and who can forget the strawberry mango salad? Now, there is a mass of new recipes available with the introduction of Kolatin, a parve bovine-based, kosher gelatin. Espresso panna cotta, here we come.

 

            Luckily, the doyenne of kosher cooking herself is here to help. Susie Fishbein, the supremely popular author of the Kosher By Design cookbooks, has developed new recipes that incorporate gelatin into desserts, centerpieces and even berry sparklers. Some of the recipes will be available in her upcoming cookbook, Kosher By Design Teens in the Kitchen.

 

            One of Ms. Fishbein’s recipes, tropical coconut pudding parfait, will be included on the first consumer package of Kolatin. Ms. Fishbein describes the dessert as “a really lovely coconut pudding layered with mango and graham cracker crumbs.” “Because you can layer this product,” she adds, “the presentation values are just stunning.”

 

 Other recipes include triple chocolate mousse pie and the aforementioned espresso panna cotta.

 

            This is not your grandmother’s Jell-o. “I was introduced to gelatin in the past,” noted Ms. Fishbein, “but I never used it because the results were not up to par. They didn’t have holding power and you want the shimmer. Once I got my hands on this, it opened up a world of possibilities to me of recipes I never developed before.” We’re talking no-bake cheesecake. 

 

            Using an advance sample of Kolatin, I made both a basic marshmallow recipe (designspongeonline.com), as well as Ms. Fishbein’s triple chocolate mousse pie. Both were delicious and neither required the oven. The mousse pie, in particular, was decadent and a fantastic recipe for the chocoholics in your life. The name comes from the three layers of chocolate-the crust, the mousse and an additional layer of melted semi-sweet chocolate that adds a deep and gooey texture to the dessert. The recipe is dairy and it tastes like it.

 

            Gelatin-based foods and desserts, in particular, are great recipes to make with children and teens. There is, in fact, a gelatin recipe in Kosher By Design Teens in the Kitchen. According to Ms. Fishbein, the recipe is a variation on a traditional Jell-o sparkler, “where you take the berry sparkler and make it more upscale or healthier using fruit juices that are high in antioxidants,” pomegranate or blueberry juice, for example. Cooking with children (and teens) is generally a great way to expose them to new foods and get them more involved in what they eat.

 

For all of you one-pot cooks, I should warn you, that both recipes I tried necessitate a few steps as well as bowls and dishes.

 

            That’s the thing of gelatin. Its magic takes time; not much time – five minutes will do.


 

* * * * *

 


The accompanying recipe – excerpted from the Kosher By Design Supplement introducing Kolatin Kosher Gelatin by Susie Fishbein with Tish Boyle and exclusive photos by John Uher – is printed with permission of Glatech Productions. Learn more about kosher gelatin and get exclusive recipes at koshergelatin.com.


 

 

Triple Chocolate Mousse Pie

By Susie Fishbein


 


 


Dairy


Makes 8-10 servings


Hands on time: 10 minutes


Chill time: 3 hours


 


Here’s a no-bake pie that will thrill the chocolate lovers in your life. It is exceptionally easy to prepare, and makes a dramatic presentation at a party. Serve it with additional whipped cream, if you like.


 


Ingredients:


6 ounces semisweet good quality chocolate bars, finely chopped


2 cups (16-ounces) heavy cream, divided


1/3 cup sugar


1 tablespoons unsweetened cocoa powder

Shoshana Batya Greenwald

Rochelle Rothman’s Freezer Tips

Wednesday, August 26th, 2009

Easy Summer Recipes And Tips


 


Marinating



  1. Marinades do not need to totally cover the food.  Allow ¼ to ½ cup of marinade for every 1-2 pounds of food.

  2. Marinade fish for not more than one hour.  Any more than that and the acidity of the marinade will begin to break down the texture of the fish. 

  3. Always discard marinade in which raw meat has been soaking.  Do not use it for basting.  If you want to have some for basting or dipping, make extra or take off some before you pour it over the meat. 

  4. Marinade chicken (boneless) for 1-2 hours, chicken (bone-in) 1 hour to overnight, and vegetables 30-60 minutes.

  5. Marinating any food is a breeze when you have the Tupperware Seasonserve container. You just place your food in, add your marinade and flip it over several times while the food absorbs all the flavors.

  


Easy Creamy Potato Soup


An easy creamy soup is welcome on most summer menus.  Try the following recipe for a quick lunch with a sandwich or add it to your dinner menu.   


 


Ingredients


2 potatoes, peeled and cubed               


3 squash, peeled and cubed


1 clove garlic, crushed


1 onion, diced


1 tbsp. olive oil


Salt and pepper to taste


 


Sauté fresh onion and garlic in oil. Add squash and potatoes to pot; add water to cover.  Cook for 20 to 30 minutes until vegetables are soft.  Use hand blender to puree soup in pot for creamy effect.  Serve hot with sprinkling of croutons or garlic bread. 


 


Winter Watermelon  


This dessert puts a different spin on watermelon.  It is a fun dessert to prepare and serve.  You will enjoy the compliments your guests will bestow upon you after eating this refreshing concoction!


 


Ingredients


½  gallon lime sherbet


½  gallon raspberry sherbet (or strawberry)


¾  -1 cup raisins or mini chocolate chips


 


         Allow the lime sherbet to become soft enough to be smoothed into a Tupperware bowl as to form rind of watermelon.  Put into freezer as you soften and stir up raspberry sherbet with raisins or mini chocolate chips to make inside of watermelon.  Pour into “rind” and smooth over top.  Place seal on container and freeze overnight or until very hard.  Hold bowl in your hands until it comes out of the container.  Slice down from bottom to make halves, slice into thin slices or quarters for serving so that it looks like a watermelon.


 


Summer Pops


Pour mixture into molds.  Seal with sticks and seals.  Freeze at 0 degrees or colder for 3 hours or more.  Hold molds under warm water for a few seconds to loosen pops.


Here are several recipes for you to try. Some of them are dairy, but you can use pareve substitutions.


 



  • 1 can fruit cocktail – place in blender, liquid and all, blend and put in molds.

  • Any flavor instant pudding – use package directions and pour into molds before it sets.

  • Dreamsicles – 1 20oz. bottle orange soda, one 14 oz. can of sweetened condensed milk. Mix together and put in molds. (This recipe can also be made with root beer instead of orange soda, too)

  • Frozen Purple Cow – Whisk 1 cup milk with ¾ cup grape juice, ¼ cup sugar and ¼ cup lemon juice. Pour into molds and freeze. Only 62 calories per pop!

  • Butterscotchcicles – 1 package butterscotch instant pudding, 1 cup root beer, 1 ½ cups water.  Mix and pour into molds and freeze.

  • Punch and Cream – 1 cup Hawaiian Punch, 1 cup ice cream.  Mix together and pour into mold and freeze.

TIP: Put a terrycloth sweatband on a child’s wrist while eating any kind of ices and the wristband will catch all the drips.  Then just toss it into the washing machine.  (The wristband that is, not the child!)


 


 


Over 550 recipes and tips are featured in Rochelle’s humorous and entertaining cookbook, NOT JUST A COOKBOOK.  It also features many “multi-ethnic” recipes that were adapted for the kosher cook.  Rochelle’s book examines food around the year by month. What a GREAT gift!  Check out www.notjustacookbook.com for FREE recipes and to order your copy online, or call 718-258-0415 for store information.  Rochelle is available for cooking demo events for fundraisers as well as Tupperware demonstrations and Custom Kitchen planning with Tupperware Modular Mates.   Call to find out about the SUPER SALES for August thru September!  SUMMER COOKBOOK SALE-BUY 6 get 1 FREE!!

Rochelle Rothman

Printed from: http://www.jewishpress.com/sections/food/rochelle-rothmans-freezer-tips/2009/08/26/

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