Please tell me you loved last week’s kosher chicken recipes – part of our Kosher.com Summer Recipe Series! Chicken, – one of the most versatile proteins out there – never gets old. Bake, broil, grill, roast, poach, steam, saute or stir-fry it, chicken is the perfect blank canvas for you to step up and show your culinary skills! If you missed any recipes or want to find a new fave, here’s a round-up of last week’s chicken dishes.

Grilled Chicken with Chipotle-Orange Glaze Lime-Honey
Glazed Chicken Almond-Crusted Chicken Fingers Cranberry & Herb Turkey Burgers Roasted Garlic Chicken & Baby Vegetables Stir-Fried Spicy Chicken Tenders Marmalade Chicken Lemon Chicken Stir-Fry Honey Chicken Cold Poached Spinach & Walnut Pesto Chicken Chicken Cutlets with Grape-Shallot Sauce Roasted Chicken Tenders with Peppers & Onions Chicken with Green Olives & Prunes Chicken &
Sweet Potato Stew BBQ Chicken Sandwich

This week we’re totally changing gears and offering a full week of kosher vegetarian recipes. The only protein as versatile as chicken is it’s nemesis, tofu. JK, but I should know, B4H (read: Before Hubby), in my single days, I was a super dedicated lifelong Veggie (ah the things we do for love). I’ll be the first to tell you vegetarian dishes are in no way boring, tasteless, or void of protein – and I have the recipes to prove it! Follow us on Twitter or ‘Like’ Kosher.com on Facebook to get new vegetarian recipes each day.

And don’t be shy! Love ‘em? Hate ‘em (I hope not!)? Have a shortcut or suggestion? Let me know in the comments. It’s a dialogue here on the Kosher blog, not a monologue!

With week two of our Summer Recipe Series in the rearview mirror, I hope you are all feeling thoroughly refreshed! With healthy smoothies to start your day, refreshing afternoon pick-me-ups, and fab evening cocktails to help you forget about it all, I hope you found a new summer favorite to enjoy. Here’s a round-up of last week’s kosher drink recipes in case you missed any of our fruity fun.

Raspberry Spritzer Mojito POM Cosmo Cherry Smash Fresh Grape Soda Wake-Up Smoothie White Sangria Citrus Berry Smoothie Kiwi-Mint Julep Avocado Pineapple Milkshake

Now that we’re hydrated and maybe a little buzzed, it’s time to think main course! Starting Wednesday night – when chicken is “officially” back on the menu – my mantra will be ‘flavorful simplicity.’ Chicken is an excellent source or protein, low on carbs, (who doesn’t need that!) and with a few spices or a tangy marinade, you can reinvent the chicken with each meal.

Follow Kosher.com on Twitter or find us on Facebook to get new recipes each day. At the end of each week I’ll be posting recipe round-ups here on the Kosher.com blog in case you missed anything. And don’t forget to leave me a comment  - let me know which recipes you’ve enjoyed the most, any adjustments you’ve made and be sure to share some of your favorite chicken recipes we me!

We kicked off the first week of our Summer Recipe Series with salads. Light, refreshing, and hydrating, salads are the perfect summer food. Here’s a round-up of last week’s recipes in case you missed any of them.

Avocado, Edamame and Radish Asian Salad Raspberry, Avocado & Mango Salad Fresh Herb & Snap Pea Salad       Tropical Cucumber Salad Arugula Salad with Honey-Drizzled Peaches Artichoke & Ripe Olive Tuna Salad       Roasted Asparagus Salad with Citrus Dressing Garden Pasta Salad Crunchy Pear & Celery Salad       Greek Diner Salad Roasted Apple & Cheddar Salad Claire’s Mixed Green Salad with Feta Vinaigrette

This week it’s all about refreshment with over a dozen fresh drink recipes! Follow us on Twitter or find us on Facebook to get new recipes each day. At the end of each week we’ll be posting recipe round-ups here on the Kosher.com blog in case you missed anything. And don’t forget to leave us a comment and let us know which recipes you’ve enjoyed the most!

If you are looking for some light, healthy, and easy-to-make recipes to enjoy this summer, have we got a recipe series for you! For the next few weeks we’ll be hand selecting our favorite kosher recipes that are super easy and simply delicious.

Summer is the perfect time to relax with your family and friends by the pool, at the beach, or on a picnic and enjoy great food. From crisp salads and refreshing drinks to zesty appetizers and mouth watering recipes for the grill, we’ll  have new ideas for you to wow your crowd all summer long.

Follow us on Twitter or find us on Facebook to get new recipes each day. At the end of each week we’ll be posting recipe round-ups here on the Kosher.com blog in case you missed anything. And don’t forget to leave us a comment and let us know which recipes you’ve enjoyed the most!

With July 4th coming up and hot weather entertaining on your calendar, a jar of cold simple syrup in your refrigerator could provide you with irresistible last minute kosher  refreshments.

Sugar can be gritty sprinkled on food or mixed into drinks or kosher frozen desserts, but an easy way to combat this problem is to have a simple syrup on hand that can sweeten and flavor your dish while using much less than the equivalent dry sweetners.

What to do with Simple Syrup

• Try pouring a little into your iced tea or alcoholic drink for a personalized flavor.
• Toss some fresh fruit with a few tablespoons of syrup about 15 minutes before serving so that the fruit macerates and some of its juices mix with the syrup.
• Puree the fruit of 1 peeled cantaloupe with 1/3 to 1/2 cup syrup (or to taste) and a squeeze of fresh lemon juice.  Add it to your favorite ice cream maker and enjoy a terrific, non-fat, sorbet

How to Make Simple Syrup

1. Place equal amounts of water and sugar in a saucepan (I use 1 cup sugar and 1 cup water in a 2 quart saucepan).

2. Bring the mixture to a boil over medium high heat.  You may stir once or twice to combine the sugar with water but then leave it alone.

3. When mixture is clear, remove from heat and you are done!

4. Store in a clean jar in the refrigerator for months

Note: You might prefer to flavor your simple syrup.  Try adding 1/2 teaspoon orange blossom water or 1/2 teaspoon rose water or a few drops of jasmine oil to the slightly cooled liquid.

Yield: about 1 cup

Recipe

Green Tea-Jasmine Sorbet with Assorted Fruit

Ever make simple syrup? How do you flavor it and how do use your simple syrup? Please let me know by leaving a comment below.

With the largest Jewish population in Africa, South Africa, host of the 2010 World Cup, has a great variety of kosher food available.

Kosher consumers heading to  the 2010 World Cup will  have no difficulties finding kosher restaurants and groceries stores. Reporting on the global soccer showdown,  Our friend Dani Klein of the YeahThatsKosher travel blog compiled a full list of South Africa’s kosher establishments. This is great news for the U.S. Men’s National team, which boasts three Jewish players—the largest Jewish contingent on a single team in World Cup history.

World Cup fans, what did you think of the draw between the U.S. and Britain; fluke or is U.S. soccer gaining credibility? Please share your thoughts by leaving a comment.

Kosher Travel Meals & Snacks at Kosher.com Kosher Travel Meals Kosher Beef Jerky Kosher Snacks Kosher Candy

Shift into hot summer days with cool kosher cuisine.

This year, June 29th corresponds to the Hebrew fast day of the Seventeenth of Tammuz – the opening of a time period reserved for somber reflection culminating in the fast of Tisha B’Av. Like iron bookends, these two dates frame what is commonly called the “Three Weeks.” Many people are unaware of this warp on the Jewish calendar, much the less observe its prohibitions. It doesn’t get much press.

But for thousands of Jews, the 17th of Tammuz marks the day when the walls of ancient Jerusalem were breached by the enemy, which of course, was the beginning of the end. We’ve been “wandering Jews” ever since.  Seems to me, I’ve done my fair share of wandering too.

And it’s summer. As if the heat weren’t enough, we feel slowed down by these heavy reminiscences. But, listen – there’s no law against finding refreshment and rejuvenation in our meals during this time! A thoughtful cook will devise cool, colorful dishes that will lighten the spirit.  What we want is fly-away light, butterfly light — meals that go down smooth and sweet, and won’t weigh you down afterward.

I have recipes for those perfect summer meals – the kind that make you want to kick off your shoes and go play in the sand.  Ingredients for these delectable dishes are probably in your pantry and, whatever you don’t have already, you can easily get right here on Kosher.com.

10 Refreshing Kosher Summer Recipes

• Black Bean and Salsa Salmon
• Chopped Salad al Tonno
• Cold Poached Spinach and
  Walnut Pesto Chicken
• Creamy Avocado & White Bean Wrap
• Grilled Tomato Gazpacho
• Lemony Lentil Salad with Salmon
• Mache & Chicken Salad with
  Honey-Tahini Dressing
• Pasta Nicoise
• Mozzarella and Tomato Stacks
• Strawberry & Cream
  Cheese Sandwich

Do you have a favorite cool kosher recipe? Please share it by leaving a comment.

Father’s Day is around the corner (June 20th) and that has me thinking about my dad and all the wonderful things he and my grandfather cooked for us when I was growing up.

My dad is the best cook! Really.  And his dad was the best, too (hey, the man’s nickname was actually “chef”).  He ran a butcher shop for many years and my father trained under him but meat wasn’t their only forte. The meanest—as in most incredible, blow you away, you will remember this experience for life—potato kugel came out of my father’s (and his father’s kitchen). Of course, there were no measurements. It began with a bunch of potatoes, close to a dozen eggs, more oil than you want to know and it was salted and peppered to perfection. The outside was a golden brown crunch, the inside a light and fluffy 6-inch high masterpiece. Nothing compared to daddy’s Sunday breakfast eggs and potatoes either. Dad spoiled me because I expected that every man should cook and cook well.  Luckily for me, G-d knew what I needed and I married a former catering kitchen pro who clued this clueless bride in.  So, this Father’s Day, Daddy dearest is coming over to our place and guess who’s cooking?  Hubby!  I’ll post the menu as soon as we decide whether we are going with a brunch or a bbq. Hard to live up to either of daddy’s areas of expertise but he’s a great sport, has a great appetite and thankfully is just happy to be with us.

Love you dad. Happy Father’s Day, today and always!

Is your dad a great cook? Please share your stories of dad cooking prowess by leaving me a comment.

Try my Potato Kugel Cups recipe. Not quite my dad’s or grandfather’s, but it does come with measurements.

Kosher whisky drinkers can now add two single malt choices to their collections; Glenmorangie Original and Glenmorangie Astar have received kosher certification by the Orthodox Union (OU).

The Glenmorangie Company announced that two Glenmorangie products have received kosher certification from the OU, the world’s leading kosher certification agency. Glenmorangie, recently named “Distillery of the Year” at the 2010 San Francisco World Spirits Competition, said packaging and promotional materials bearing the OU symbol will be distributed throughout the US beginning in the next few months. According to the OU, Glenmorangie is the first major single malt scotch brand to receive kosher certification.

What Makes Scotch Kosher?

Scotch whisky is an alcoholic spirit distilled in Scotland from malted barley mash to which other whole grains may be added. Single malt Scotch is made from 100% barley malt and produced at a single distillery. Blended malt whisky combines malts from more than one distillery. By law, Scotch must be aged in oak casks a minimum of three years and one day. If the aging casks formerly contained wine, sherry or port, this might  present a potential kashrut snag.  Another possible kashrut issue is whether glycerin from a non-kosher source has been added to the scotch as a finishing agent. Glenmorangie’s receipt of OU certification certainly makes it easier for kosher consumers to avoid any pitfalls. As with any kashrut matter, it’s best to seek the guidance of your local rabbi or kashrut supervising agency when choosing spirits.

What’s your favorite drink? Will you be stocking up on Glenmorangie now that it has OU certification? Please let me know by leaving a comment below.

Mint is so much more than just a garnish for desserts. In spring and summer, mint is my  herb of choice when I am looking for bright flavors.  Try mint with meat, fish and vegetable dishes.

Mint or Mentha is a genus of 25 species of plants with hundreds of varieties in each species.  Basil and thyme are well known members of the mint family with common culinary uses. What we traditionally call mint is a less well known herb but one of my favorites.

Mint is a hardy annual plant that is fast growing and can take over a garden if not kept in check. I grow several different types of mint in pots outdoors.

Mint’s Uses

The essential oil from mint is used commonly in everything from toothpaste and mouthwash to candies, liqueurs and some pharmaceuticals.

Mint is a well known digestive and is commonly made into tea to treat stomach aches and chest pain. Mint tea is also a strong diuretic. Mint is an environmentally-friendly insecticide. Plant some mint near doorways or keep some in a window box and the natural mint oil will drive ants and mosquitoes away.

Cooking with Mint

Mint is often seen as a garnish on dessert plates-though rarely have I ever seen anyone actually eat it! Outside the United States, mint is used in meat, fish and vegetable dishes. Commonly found in Middle Eastern and Mediterranean cuisines, mint is essential for flavoring main dishes and desserts. The flavor of cooked mint is similar to thyme but slightly more aromatic. For me, mint is my go-to spring and summer herb of choice when I am looking for bright flavors.

Recipes:

Slow Roasted Salmon with Mint Pesto

Minted Brown Rice Pilaf

Mojito

Ready to get minty fresh? What are you favorite uses for mint? Please leave me a comment and let me know.

Perfect for summer or anytime of the year, flatbreads grilled outdoors are a great way to impress friends at your next barbecue.

As the summer heats up, so do the frequency of neighborhood backyard barbecues. You may have already been to your first barbecue of the season on Memorial Day. But this year, when it’s time for you to host your own fete, we’ve found a surefire way to impress your friends with your culinary know-how around the grill.

Center Kosher Culinary Arts has always been a huge fan of flatbreads. In fact, an entire morning of the Culinary Arts Professional program is dedicated each semester to flatbread, and each student is encouraged to be creative with the toppings and flavorings of his or her tray. Tasting everyone’s different interpretations is always an incredible culinary adventure.

Also known as foccacia, a traditionally Roman flatbread, these yeast doughs are often baked in the oven with a variety of savory herbs and toppings placed on top of the bread. In honor of the summer, however, we’ve switched it up by putting the herbs inside the dough, and we’re grilling the flatbread we’ve made from scratch for use as hamburger, hot dog, grilled chicken or sausage buns. Your family and friends will be seriously swooning with delight at the style and flavor that grilled flatbread imparts. You may never buy a store-bought hot dog bun every again!

We’ve assembled the top five tips to making amazing summer flatbread, and we will, as always, follow our tips with a delicious recipe. Happy grilling!

Save Time by Doing the Rise and Proof in Advance

One thing you know in advance when baking yeast breads is that you need to put in the time to let the yeast do its work. This recipe requires a rise and proof, like challah dough, which means that once the dough is assembled, it should be set aside in a bowl to rise, and then shaped, and set aside again to proof, which means to let it rise again, but for a shorter amount of time. Based on the temperature of your ingredients and your kitchen, the first rise can take one to two hours, and the second rise should only take 15 to 30 minutes. The great thing about flatbreads is that this entire process can be done the day before and then the dough can be refrigerated overnight. The only thing is to make sure your dough has reached room temperature again before you start grilling your flatbreads. Otherwise they may be raw on the inside while the outside has cooked

You Need to Knead this Dough

There are times in baking when kneading is required, and times when it isn’t. Flatbread is a time when it is required. Kneading dough helps develop the strands of gluten in the flour, and that’s what leads to the delicious texture of chewy, homemade bread. Don’t skip this step, because if you do, your bread won’t have a pleasing overall texture. However, never fear. With today’s awesome stand mixers which can be easily fitted with the dough hook attachment, you don’t have to sweat and labor over your bread as you knead it. You can simply turn on the mixer and walk away for five minutes, until your dough has gained a nice elasticity, which will translate to chewiness in the final product. 

Bread Dough Can Be Tempramental But You’re the Boss!

When you are cutting off pieces of dough and rolling it out to the size you desired, you may find that the dough is acting like the shrinky-dinks you played with as a child. The dough may be so stretchy that you are worried that you have overactivated the gluten, but don’t worry, the problem is correctable! Simply stretch the dough out as much as you can, and then simply walk away for five minutes. This should give the everything a chance to relax a little bit, and the dough will be more pliable when you come back to it.

Check Your Grill for Hotspots and Grill Bread After Meat

Whenever you grill anything, you want to know which parts of the grill are too hot, which can lead to your flatbread burning very quickly. The longer you grill on a given day, the better you know your grill. When grilling flatbread, it’s best to wait until the temperature of the grill has reached a steady temperature, about 350 degrees F. While it’s absolutely fine to cook meats on the grill at both higher and lower temperatures, flatbreads are susceptible to burning within moments if the temperature is too high, so keep a close eye on them. That’s why it’s best to grill flatbreads after you have cooked your meat. Plus, it’s kind of a bonus that the flavors and oils left on the grill will impart subtle and delicious flavors to the flatbread.

Be Creative! Choose Herbs and Flavorings That Go With Your Meat

If you are grilling Polish sausages, you might want to make very plainly flavored flatbreads, perhaps with just a little extra kosher salt, but if you are grilling the usual hot dogs, chicken and hamburgers, don’t be afraid to get creative and experiment with different herbs and spices to liven up your flatbread. Fresh or dried rosemary or thyme are very flavorful and can make incredible flatbreads to go with grilled chicken, and adding minced garlic, minced roasted red peppers or even minced sun-dried tomatoes to your flatbread dough can give an extra kick to hot dogs and hamburgers. The key with grilled flatbread flavorings is to just make sure that you’ve added the herbs or veggies before rolling out the dough, so that the additions aren’t too much on the outside of the bread, which will make it more susceptible to burning.

Recipe: Grilled Summer Flatbread

Have you ever tried grilling bread or baking  in your outdoor grill; how did it turn out? Please let me know by leaving your comments below.

Summer Supplies at Kosher.com Kosher Baking Supplies Kosher Gift Trays Summer Fruit Seltzer by the Case

The third Sunday in June is Dad’s special day. These 5 budget-friendly approaches will help make Father’s Day fun.

As you think about the possible ways you might spend Father’s Day – walking around town, playing sports, perhaps a fishing trip – don’t forget about the most meaningful meal you’ll be planning. Not the one at the restaurant, but the meal, or party if you’re adventurous, you can make at home, on a sensible budget.

Here are 5 ways to honor Dad without stretching your wallet:

Honor Dad with a Breakfast Celebration

Waking up to a scrumptious breakfast tray isn’t just for mom.  After all, who can’t resist a custom-made breakfast?

Plan a menu featuring his favorite breakfast foods like omelets, pancakes or waffles.  To go all out, make a bread basket with a few Kosher bakery items like bagels, muffins or scones, and include a yogurt parfait by adding a scoop of yogurt to cubed fresh melon, on sale this month at Kosher.com.

Don’t have time to cook?  Check out June sales on Butterflake gourmet quiches which come with a variety of fillings like broccoli and cheese, spinach and cheese, and mushroom and onion.

Budget Party Tip:

Get the kids involved.  They can pour the juice or prepare the condiments. Instead of buying Father’s Day cards, adorn the breakfast table with the kids’ homemade cards.

Throw Papa a Tailgate Party

Enjoy Father’s Day with a tailgate party in honor of Dad and his favorite baseball team.  Whether you celebrate in the stadium parking lot or from your driveway, spend the afternoon cheering Dad’s team.

Before Father’s Day, wash your car and clean the inside so it will be ready for the party.  Then, decorate the car with pennants or use window markers to paint the windows with the team’s colors or letters.

Prepare easy-to-carry dishes like potato or pasta salad, and chips and dip.  Pack a cooler with ice to transport your grilling essentials: hot dogs, hamburgers and  seasoned and marinated chicken wings.

Budget Party Tip:

If the tickets are too expensive or if Dad’s favorite team is on the road, host a tailgate party at home. Park your car in the driveway and decorate it with the team’s colors. Drag your television (with a long extension cord) and chairs onto the lawn so you can enjoy the game –and the eats—from the comfort of home.

Make Father a Favorite Food Bonanza

Use Dad’s favorite foods as a theme for a delicious lunch or dinner.  Make a few versions of specific cuisine he loves and invite friends or family to dig in.

Whether you host a cholent cook-off, a chili fest or an Italian pasta bar, Dad will be touched that you planned a party around his favorite eats.  Check out the meat department for kosher stew meat, flanken and ground beef.

Budget Party Tip:

If you expect a big crowd, ask a few friends to bring their own version of Dad’s favorite food.  This way, the group can decide which type of cholent, chili or pasta they like best.

Treat Daddy to Burgers and Beer

If you don’t have a lot of time to plan a party, nothing gets easier than inviting Dad’s friends for an impromptu lunch of burgers and beer.  All you have to do is fire up the grill and throw on the burgers, bring out the ketchup and mustard and pop open the drinks.

Budget Party Tip:

Save money by opting for a family pack of kosher ground beef and forming the burgers yourself instead of buying pre-shaped hamburger patties. Purchasing beer in bulk from a wholesale club will be a considerable savings instead of buying six-packs from a local store.

Hold a Neighborhood Poppa Potluck

When you want to celebrate a meal with friends but don’t want to cook? Call in the reserves.  Invite friends and family to a potluck dinner in honor of all the dads, on the condition that each family brings a distinctive dish their dad loves.  Make sure to let the guests know if you will be serving a meat or dairy meal so everyone can coordinate their food.

Budget Party Tip:

Pool together everyone’s assorted paper goods so the expense won’t fall on one person.

What do you think, would dad rather have a party or a quiet day by himself? Please let me know by leaving a comment.

Father’s Day Party Foods at Kosher.com Seasoned Kosher Meat & Poultry
Kosher Hot Dogs Kosher Bakery Kosher Cut Fruit

Does father know best? When it comes to health and well-being many dads are so busy working and taking care of everyone else they neglect to look after themselves.

This is the time of the year when the man of the house is in the spotlight and gets applauded for all that he does. Whether it’s having a catch in the backyard or catching a fish from a boat, or playing a round of golf or playing around with the remote control, fathers will be celebrating their day in all sorts of ways.

One thing that I am certain of is that there isn’t a man I know that is planning to go to the doctor’s office on Father’s Day. As a matter of fact, most men would prefer not to go to the doctor’s office any day. Their schedules, family responsibilities, and other activities (like those mentioned above) take precedent over taking care of themselves.

Let’s take Alan, for example. Alan is in his 50’s, goes to work in the morning accompanied by a cup of coffee, adds a few more cups of java throughout the day (skipping breakfast and lunch), dips into the candy bowl on his secretary’s desk, and then finally gets home late and eats a big dinner followed by an array of snacks until his head hits the pillow. Do you know someone like Alan? Although he is actually fictitious, his lifestyle is very real and shared by many men I counsel.

Believe it or not, the majority of the leading causes of death and disease are directly associated with what we eat and drink.  Take charge of your health by following some of the following tips that may help you cut your risks and lengthen your life:

• Beware of bottoms up. Just because you don’t chew it, doesn’t mean it doesn’t have calories. Alcoholic beverages, could really add up, and when you drink, your defenses may be down, causing you to eat more that you planned. A single drink is considered to be a 12 ounce beer, 5 ounces of wine, or 1 1/2 ounces of distilled spirits.  That’s not very big.
• Portion the protein. Try not to choose a steak bigger than the size of your plate or taller than a deck of cards. Although steaks that look like they could have been served in the Flintstones household are commonplace in steakhouses, an average steak is 100 calories per ounce. If you do the math you’ll see that the 16 ounce steak you had last night encompassed all of your calories for the day.
• Slash the saturated fat and cholesterol. Choose low-fat or skim milk and milk products, lean meat, fish, poultry without skin, whole grains (especially oats), beans, and fruits and vegetables. Read labels to limit foods containing saturated fats and totally avoid trans fats and foods that contain hydrogenated or partially hydrogenated fats.
• Ditch the salt and shake the spice. Controlling salt could mean controlling blood pressure. Kosher meats are already salted without adding any extra. An average pickle provide a whopping 1800 mgs of sodium and a bowl of soup could supply 1500 mgs.  Skip the salt shaker and instead, enjoy the many health benefits various seasonings and spices.
• White isn’t right. Too many side dishes are the color white: (rolls, rice, mashed potatoes, whipped cream on ice cream, etc.) Go for the grain and choose baked sweet potato, whole wheat pasta, kasha, bulgur, and brown rice. Whole grains are delicious, filling and healthy for you, but watch portion sizes and be sure they are not prepared with too much oil, butter, or soft spreads.
• Be generous with (sharing) dessert. You don’t have to avoid dessert, but it’s better to get one dessert and share it with others at the table then to order your own and then finish that one plus the others at the table.
• Pick a bedtime snack, not smorgasbord. If you need (really need vs. want) a snack after dinner, think about what you’d like to eat ahead of time and prepare a snack for yourself. Put it on a plate or in a cup (don’t go from package to mouth) and don’t eat in front of the TV so that you can appreciate what you’re eating and make it count.
• Get physical. You don’t have to join a gym or buy a warm-up suit; just do something. Walk the dog, dance with your kids, or play tennis with a buddy. Do something you’ll enjoy and move your body on a regular basis.

And here’s a tip to take stock in: The best investment you’ll ever make to protect your family’s future is an investment in your own health. It’s a safer bet than gambling with your life.

Dads, what are your stay fit regimens and health routines? Please let me know with a comment or two.

With graduations galore and Father’s Day coming up on the 20th, June is full of parties. Time for some crowd-friendly comfort food.

It’s June and there will be parties! All kinds of parties. Graduation parties, pool parties, garden parties, summer dinners … not to mention Shabbat meals and Father’s Day celebrations. Parties equal hungry people, but summer comfort foods can also be the enemy of maintaining that perfect beach bod.  So, with a little help from my friends, here are 7  kosher party dishes that offer healthy  alternatives to conventional recipes and are sure to please the scads of guests running through your backyard. Serve any of these with a refreshing summer cocktail like EatingWell.com’s Island Limeade.

Tasty Kosher Dishes for Summer Parties

• BBQ Chicken Sandwich
• Cranberry & Herb Turkey Burgers
• Grilled Marinated Short Ribs
  w/ Spicy Fruit Barbecue Sauce
• Oven Barbecued Brisket
• Poblano & Skirt Steak Fajitas
• Quick & Kosher Southern-Style
  Chicken
• Spicy Roasted Corn, Avocado
  & Chicken Salad

What parties do you have planned? Please let me know by leaving me your comments.

June Sales & Specials at Kosher.com Kosher Skirt Steak Chicken Broiler In Eighths Fruit Specials Barbecue Sauce

Here’s the companion video to my delectable Spinach and Feta Fish Bites. Fish Fusilli is a fast and easy complete meal that will satisfy even the fussiest eaters.

This yummy Quick & Kosher recipe uses frozen gefilte fish, which you can find at Kosher.com. Fill your freezer, because pre-seasoned frozen gefilte fish is a really versatile ingredient that will save you lots of time.

If you missed seeing it, I hope you’ll watch me make Spinach and Feta Fish Bites.  For more of my kosher cooking videos, please watch the Kosher.com YouTube Channel. For my Quick & Kosher recipes, try the Kosher.com Recipe Finder.

Do you have a wonderful recipe that use frozen gefilte fish? I hope you’ll share it with me by leaving a comment below.

Barley, one of the seven species mentioned in the bible, takes a star tour in this make-ahead salad perfect for Memorial Day or Shabbat lunch.

On Thursday, May 27, 2010, the White House will host the first ever reception honoring May as American Jewish Heritage Month. We can join the celebration with this fabulous recipe from my friend and colleague, Tina Wasserman. Tina is an award-winning cooking instructor specializing in contemporary kosher cuisine. She is one of only four members of Les Dames d’Escoffier in the United States honored as an expert in Jewish cooking and culinary history. Tina’s book,  Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora, is available from the URJ Books and Barnes & Noble.

Here are Tina’s wonderful introductory notes and her recipe.

1654 Barley Salad

Shavuot has come and gone but we can still celebrate the bounty of its original celebration; the barley harvest. Although great in soups and stews, barley is a perfect grain to use as a base for pilafs and cold salads now that the warm weather is here.

• Barley is indigenous to Israel.  It was consumed more in porridge form than ground to make flour for bread
• Research shows that barley’s soluble fiber promotes healthy blood sugar by slowing glucose absorption.
• Hulled barley is slightly polished to remove only the tough outer hull.
• Pearl barley undergoes additional polishing which removes the outer bran layer.  Slightly less nutritious but more popular because it is less chewy and cooks faster.
• The major portion of modern barley crops is used for making beer.

I created this salad in celebration of the 350th anniversary of Jews in America. The method of gardening in Plymouth, Massachusetts, inspired the choice of ingredients.  Small squares of land were cultivated next to the house to provide food for the family.  The Native Americans taught the pilgrims how to commingle different crops in one square bed to enhance the growth of all.  A fish head was buried in the center of a three-foot square.  Corn was planted directly on top to absorb the nitrogen from the decomposing head.  Pole beans were planted around the corn to protect and fertilize the corn as well.  Cucumbers or squash was planted around the perimeter because their rough leaves kept animals and playful children away from the vegetation.  Tomatoes were native to the Americas but not necessarily used in salads until much later; I have included them for the modern palate.

Recipe: 1654 Barley Salad

What do you think of American Jewish Heritage month? Did you attend any related events or celebrations? Please let me know with your comments.

Salad Fixings at Kosher.com Barley, Rice & Grains Salad Vegetables Kosher Croutons Kosher Salad Dressings

Whether you’re expecting a crowd or planning a romantic soirée, a little know-how will help make your barbecue a hit without breaking the bank.

With Memorial Day weekend, the start of the summer grilling season is upon us. Cooking outdoors on a gas or charcoal grill is a great way to entertain. For those who don’t grill year round, cooking outdoors means escaping the confines of the house to enjoy the warm weather. Plus, when summer starts to sizzle, grilling outside helps keep the house cool and clean. Here are three approaches to summer grilling along with some money-saving tips to help stretch your kosher food dollar.

Burgers & Dogs

Let’s face it; nothing beats a juicy homemade kosher burger or the wonderful snap of a kosher hot dog grilled to perfection. Hamburgers and hot dogs are great choices for a summer dinner or a backyard bash. You can buy ground beef by the pound or pick up some ready-made patties. Hot dogs and sausages come in a wide variety of styles and flavors, so there’s something from every taste.

Budget Tips

Choosing regular ground beef over lean will save you a dollar per pound on average. During grilling, the extra fat in regular ground beef drips off but the burgers stay juicy. Buying pre-formed hamburger patties can actually be a better deal than buying ground beef by the pound, especially if you need to feed a large group. The time saved by buying patties is invaluable. Sales on hamburger and hot dogs  are pretty common, especially around big summer grilling holidays like Memorial Day, Independence Day and Labor Day, so stock up.

Chicken

Pound for pound, kosher chicken is one of the most affordable choices for grilling. Marinating chicken prior to cooking helps keep it moist and adds a lot of flavor. Chicken must be cooked thoroughly, so be sure to use indirect heat to finish and check with an instant-read meat thermometer to ensure adequate doneness.

Budget Tips

Buying whole chickens or bone-in parts is much more budget-friendly than skinless/boneless breasts or thighs. If your grill has a high enough lid, try cooking whole chickens vertically, using indirect heat. A half-full beer can inserted in the cavity holds the chicken in place and generates moisture. Chicken is enormously popular so sales are frequent. Check often and stock up when you can.

Rib Steak

Tender and flavorful, kosher rib steaks are a delicious choice for summer grilling. Rib steaks come bone-in or as boneless rib eyes. Choose this “king of kosher steaks” when you want to indulge a little or to celebrate with family and friends.

Budget Tips

For a nice dinner for two, consider buying a thicker-cut rib steak and sharing rather than two thinner steaks. Thinner steaks are easier to overcook and you don’t want to spoil your investment. Kosher London broil is a great, economical alternative for larger groups. Marinate for extra flavor and tenderness.

Steaks, chicken or burgers and dogs, what’s the best bet for a summer barbecue? Let me know what you think by leaving a comment below.

Kosher Grilling Supplies at Kosher.com Kosher Chicken Kosher Beef Kosher Hot Dogs Kosher Sauces

For a lighter approach to Memorial Day, try this vegetarian- and dairy-friendly  menu from my friends at EatingWell.com

Heart healthy kosher fish is a great alternative on Memorial Day. These grilled rosemary salmon skewers make a flavorful and sophisticated change from burgers and dogs. If you don’t have a dedicated set of grills for fish, do them indoors in a grill pan or under the broiler.

Easy Memorial Day Kosher Dairy Menu

• Pimiento Cheese
• Fresh Grape Soda
• Grilled Rosemary-Salmon Skewers
• Mixed Lettuce Salad with Cucumber
  Herb Vinaigrette
• Lava Rocks
• Raspberry Bars

What are your Memorial Day plans? Please let me know by leaving me your comments.

Israeli  food products have grown in sophistication and popularity in the United States. Food distributor Masada International specializes in importing some of Israel’s best and most innovative choices.

Having married into the family as the 4th and final sister-in-law and the ONLY non-Israeli, I had a bit of a complex—I wasn’t born knowing how to make kubeh from scratch—krembos weren’t a dessert staple in Abington, PA.

But as a single dude Hubby spent many a shabbos dining on homemade Israeli delicacies at his brothers’ homes.  He would feast on family recipes for bourekas 10 ways and when we got married, he expected me to recreate the scene—and look good at the same time!!!  Hey who did he think I was, the Israeli Martha Stewart?  My brother-in-law already married her.  I made and continue to make it through with many accolades from guests because of companies like Masada International who bring the previously unattainable down to us mere mortals. Masada distributes a host of delicious Israeli products like Of Tov premium chicken products, Sababa filo dough bourekas and Israel’s favorite dessert, krembos!

Here’s my interview with Jonathan Shlang of Masada International.

Q. Jonathan, what kind of products does Masada International distribute and which are your most popular items?

A. We import all sorts of food items from Israel that we think are innovative and will be well-received in the States.  We look for quality products that have appeal, and of course that taste great!

The Of Tov frozen chicken products are very popular.  Of Tov makes wonderful items you can’t find elsewhere.  Unlike other kosher chicken nuggets you find in a frozen food section, their sesame chicken fingers are made from real cuts of kosher chicken, as in the muscle and real tenders, which are breaded and expertly seasoned.

And if you are health conscious, Of Tov just came out with a grilled version for those who are watching their weight.

Kids love Of Tov’s Chick Liscious chicken nuggets which come in kid-friendly shapes and sizes like dinosaurs.   They also just came out with a new product called “chicken fries” which are chicken tenders cooked to look like French fries.  Those have loads of kid-appeal.

Q. Masada International distributes Krembos, which is practically Israel’s national food.  How would you describe a Krembo to someone who’s never had one before?

A. It’s one of those things you have to try in order to really understand it, but I’ll give it a shot.

Krembos are a light snack very popular throughout Israel for kids and adults.  They are a sort of cookie covered in marshmallow that’s covered in chocolate.  Except the filling isn’t really a marshmallow.  It’s a very a light, creamy filling that’s made from whipped egg whites. The closest thing I can thing of in the U.S. are Mallomars.

Krembos are like Oreos in the sense that some people eat the filling first, others eat the cookie first.  Some eat it top to bottom or lick the chocolate and save the cookie for last.  It’s something you just have to try to get what I mean.

Q. I love krembos—who can resist the chocolate? If you love home-style Israeli nibbles, what else do you recommend?

A. Sababa makes wonderful bourekas and filo fingers, which can be found in the frozen foods section. The bourekas are savory and the fingers are sweet and filled with things like apple or chocolate; something you’d want to eat for dessert.

Unlike other boureka versions, Sababa’s are made with filo dough instead of puff pastry.  Filo dough is much lighter and less oily then the ones made with pastry dough.  Since they don’t use margarine, Sababa is unique in their development of these products.

By the way, the bourekas come with eggplant, potato, mushroom, cheese, and cheese and pepper fillings.

Q. Do you think that Masada International’s effort to import Israeli food to international markets has helped the Israeli economy?

A. It’s a matter of perspective but I think we can all agree that every little bit helps.  When we started importing products fifteen years ago, we brought over one container. Now we bring over multiple containers yearly.  All of this adds to help boost the Israeli economy.

Thanks, Jonathan. You can find all of Masada International’s best of Israel products at Kosher.com.

Do you have a favorite Israeli food or food memory? Please let me know by leaving me a comment below.

I like summer desserts that are easy to make, portable and versatile. Whether you’re hosting or on the guest list, these non-dairy desserts will win you raves.

Quick & Kosher  Summer Dessert Recipes

• Quick & Kosher Chocolate Chip
  Cookies
• Old-Fashioned Fruit Crumble
• Quick & Kosher One-Bowl
  Amazing Chocolate Cake
• Quick & Kosher Raspberry Twists
• Quick & Kosher Strawberry
  Shortcake Trifle

Summer Dessert Ingredients at Kosher.com Kosher Fruit Kosher Baking Ingredients Non-Dairy Toppings Non-Dairy Frozen Desserts

What are you making for dessert this Memorial Day? Please let me know by leaving a comment.